Agroindustrial Journal
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Bioassay of Functional Drink - KoTeJa (Coffee, Sea Cucumber, Ginger) Using Male Mice (Mus musculus l.)
No full textThis study aimed to examine the effect of sea cucumber ginger coffee on the behaviors and libido of the Swiss Webster male mice (mus musculus L.), which has given a functional drink product of sea cucumber ginger coffee (KoTeJa). This study consists of five treatments and each treatment was repeated 5 times repetition. These treatments in this study consisted of a negative control (P0); a positive control (P1) using methyl testosterone; a 2nd treatment (P2) using sea cucumber flour; (P3) for KoTeJa + sugar + creamer; and (P4) ginseng coffee. Observations of the libido were performed on days 0 to 5; on days 7 to 9 for locomotor activity; and on day 12 for the spermatozoa quality performed. The results showed that KoTeJa (P3) provides the best effect on the behavior of libido, with an average of 25 times introduction (on the 3rd day) and 39.25 times (on the 5th day), 6 times of average climbing (on the 3rd day), and 2 times of average coitus (on day 3), at an average of 86 times loops of locomotor activity (day 7), 108.66 loops (day to 8) and 124 loops (day 9), and an indicators of the quality of spermatozoa normality of 60.6%
Design of Table and Chairs for Packaging Tempe Chips Work Station for Reducing the Risk of Occupational Diseases in Putra Tunggal Home Industry Wonosobo
No full textHome Industry Putra Tunggal Wonosobo is a tempeh chip industry whose production process is manual, so it can have a negative impact on worker ergonomics. Preliminary research was conducted by interviewing pain complaints and assessing work posture using the OWAS method. The tempeh chips packaging workstation was the workstation that had the most pain complaints at 67.86% (19 of 28 body parts) and the highest OWAS score at 4, so this was at high risk of experiencing musculoskeletal disorders. The next study used the NBM questionnaire to analyze the level of pain due to work and RULA for work posture. CATIA software was used to design tables and chairs, as well as assess the posture of the design results using the RULA method. Worker performance will be compared before and after using tables and chairs based on the level of body pain due to work (NBM) and work posture (RULA). The research results showed a decrease in the risk of work-related diseases by 80 and 78 to 40 and 44 (from high to low-risk levels) as well as a decrease in the RULA score from 7 (dangerous posture) to 2 (good posture)
Analysis of Agro-Industry Supply Chain Performance on Organic Rice in Jember Regency
No full textOrganic rice is one of the potential food commodity innovations, organic rice has increased interest and demand from the market but is not matched with organic rice productivity. Based on this, analyzing the supply chain to determine performance and recommend improvement strategies is necessary. The purpose of this research is to determine the current organic rice supply chain system, analyze supply chain performance, and develop strategies to improve the performance of the organic rice agroindustry supply chain in Jember Regency. The method used in this research is supply chain performance analysis using supply chain operation reference (SCOR) and strategy formulation using analytical network process and benefit opportunity cost risk (ANP-BOCR). These methods were chosen because they synergize with each other and have been widely used in previous studies to analyze similar problems. The results showed that the performance of the organic rice agroindustry supply chain in Jember Regency received a score of 66.01 or classified into the average range. Hence, there is a need for improvement in the supply chain that is carried out through strategy. The results show that the sub-criteria benefit (0.198205), opportunity (0.164375), and economic (0.109545) get the highest value. Based on the results of pairwise comparisons, it is also found that the most appropriate strategy is to improve all KPIs
Molecular Identification of Lactic Acid Bacteria from Broiler Chicken Meat
No full textLactic acid bacteria are bacteria used to ferment food. Molecular identification of isolates of lactic acid bacteria has a high degree of accuracy compared to morphological identification. This study aimed to molecularly identify isolates of lactic acid bacteria from broiler chickens. Molecular identification is carried out in 3 stages, namely: rRNA gene amplification stage, squencing and phylogeny tree. PCR electrophoresis results obtained amplicone results measuring about 1,500 bp. The results of BLAST analysis showed that the gen 16S rRNA sequence of BR 17 lactic acid bacteria isolate had a 97-98% similarity with the genome sequence of the Lactobacillus fermentum strain. Development of phylogenetic tree isolates of single clusters of lactic acid bacteria BR 17 with strains of Lactobacillus fermentum CAU2036, Lactobacillus fermentum JCM 7772, and Lactobacillus fermentum 10-18. The identification results of lactic acid bacteria isolate BR 17 showed Lactobacillus fermentum BR 17
Technical Efficiency Analysis Of Home Industry Kamang Crackers In Kenagarian Kamang Hilir Kamang Magek District, Agam Regency West Sumatra Province
No full textTechnical efficiency is the ability of an industry to use minimum total input to produce maximum output. This research aims to 1) Analyze the level of technical efficiency in the Kamang cracker home industry in Kamang Hilir Kenagarian, and 2) Analyze what factors influencing the level of technical efficiency in the Kamang cracker home industry in Kamang Hilir Kenagarian. This research was carried out deliberately in Kenagarian Kamang Hilir, Kamang Magek District, Agam Regency. Respondents in this study using the Slovin formula, totaling 51 Kamang cracker home industry entrepreneurs using a simple random sampling technique. Using primary and secondary data, while the data analysis used is qualitative descriptive analysis and the Cobb-Douglass production function method which is converted into logarithmic form, then data analysis uses Stochastic Frontier. The analysis results showed that the average level of technical efficiency was 0.5792, proving that the hypothesis in this research was proven correct. Can be concluded that the Kamang cracker home industry is technically efficient and the factors that influence technical efficiency are raw materials, salt, hours people work, age, number of family members while green onions, pertalite and gas fuel, education, business experience are not significant in the Kamang cracker home industr
Optimization of Skipjack Tuna (Katsuwonus Pelamis) Quality Factors in Chilled Box Storage Using Taguchi Method
No full textSkipjack tuna (Katsuwonus pelamis) is one of tuna fish species in Indonesia,which is perishable and must be kept its freshness by chilling. Aim of this research were to optimize influenced quality factors and to find the best method for reduce deterioration process. The research was conducted by using Taguchi Method, which was used quality robustness concept and multi-performance characteristics to achieve optimal combination of factors. Controlled factors during chilled storage were; weight ratio of ice and fish (A), box size (B), time replacing ice (C), ice form (D), concentration of added salt (E), fish form (F) and number of fishes per kg (G). Quality responses for assessing the freshness were; peroxide value (POV), water content (WC), pH value, texture and Total Plate Count (TPC). The result showed, increase of peroxide value was affected by A of 26.52% and C of 26.52%. Increase of water content was influenced by F of 37.25%. Fluctuation of pH was affected by G of 59.58%. Decrease of texture was influenced by A of 40.47%. Increase of TPC was influenced by A of 31.20%. Priority Scale of factors during storage were A, E, D, G, F, B, and C. Result of analysis muli-performance characteristics gave a conclusion that factors A1, B1, C1, D2, E2, F2 and G2 are the best chilling storage methods
Fried Chicken Consumer’s Preference and Purchase Decision Analysis During Covid 19 Pandemic Era
No full textThis study aims to observe the decision-making process on fried chicken purchases, and identify the most considered attribute, and combination of attributes based on consumer preference in the Covid-19 pandemic era. The pandemic has altered consumer behavior and consumption patterns, leading to changes in the food industry. Understanding how consumer preferences have shifted can help businesses adapt their strategies to better serve their customers. The data were collected using the questionnaire method through the Google Form platform with respondent criteria being fried chicken consumers who had purchased fried chicken at least twice in the last six months with the number of respondents being 135. The questionnaire consisted of two parts, the first part is about the consumer's purchase decision-making process and the second one is about the consumer's preference for fried chicken. Price, serving, purchase state, and packaging are the attributes chosen to identify consumer preferences using the conjoint analysis method. This study shows consumer habits in the decision-making process of buying fried chicken and consumers’ preferences toward the price, serving, purchase state, and packaging of fried chicken. Product attributes were the most considered based on importance level Price (40.73%), Purchase state (33.57%), Serving (16.99%), and Packaging (8.70%). The combination of fried chicken product attributes that are preferred by consumers according to the utility value of each level attribute is less than 15.000 IDR of price, served with rice/fried chicken and vegetables, purchased in ready-to-eat (takeaway/delivery) form and using paper box packaging
Frozen Tilapia Fillets Business Process Analysis Using Integration Definition for Function Modelling
No full textAquaculture products in Indonesia have great potential in line with population growth. The demand for frozen tilapia fillets is increasing both in Indonesia and globally. Our objectives are to identify the current business process activities of a frozen tilapia fillet product, analyse problems and provide improvement strategies. In-depth interviews and observations were conducted with stakeholders. The business processes were analyzed using an Integration Definition for Function Modelling (IDEF0) to identify the activities and problems at the organizational level, the production plant level and the production department level. The results at the production plant level showed that there was a lack of strategic forecasting and inventory management in the planning activity. In the sourcing activity, the limited number of suppliers and inconsistent fish quality were the main problems. The lack of implementation of a good material handling and production system was a concern in the making activity. The problem in the delivering activity was the lack of product tracking which results in product returns due to defects. The researchers' recommendations, based on several literature reviews, are expected to improve the supply chain of frozen tilapia fillets in Yogyakarta and Central Java to increase its competitive advantage
Usability and Display Evaluation of Job Vacancy Platform (Website X and Website Y)
No full textOne of the impacts of the COVID-19 pandemic is the delay in face-to-face activities, one of which is the delay in holding job fair event. The reduction in the implementation of offline job fairs has encouraged job seekers to seek work through online media. Website X and Website Y are examples of websites used to find jobs online. With the current increase in find jobs through Website X and Website Y, the usability and display of their website need to be evaluated. Usability and display evaluation aims to identify usability problems and correct these problems, to increase the usability of a design. The objective of this study is to find out whether there is a significant difference of the time needed to find job vacancy between Website X and Website Y website, to find out whether there is a significant difference of the time needed to find job vacancy between male and female on both Website X and Website Y website, and to find out user perspective on both Website X and Website Y website related to system aspects, user aspects, and interaction aspects by using usability questionnaire. The advantage of this research is that it can help website developers by pointing out areas that require development or improvement. Other than that, this study might provide suggestions for job vacancy websites that are more user-friendly. Based on the results of the study it was found that Website X and Website Y had problems related to user perceptions of the safety of using the website, user comfort with using colors on the website, and the user's ability to remember menus and website appearance. The results also show that there is a significant difference between the time needed to carry out activities on Website X and Website Y
Analysis of Effectiveness Instagram as a Promotional Media for Akkar Juice Bar Products
No full textThe number of internet users in Indonesia has been rising annually. A growing number of people are using social media including Instagram as a communication tool for digital marketing. Since the beginning of the company, Akkar Juice Bar has utilized Instagram to reach out to and interact with customers as well as to introduce its products. Using the CRI (Customer Response Index) with AISAS (Attention, Interest, Search, Action, Share) method, this study aims to measure Instagram's effectiveness as a promotional tool for Akkar Juice Bar. Based on the findings of this analysis, promotion recommendations are made. Instagram's effectiveness as a marketing medium is evaluated by a CRI calculation with a modified AISAS model. These calculations include CRI AIS of 77.17%, CRI AISS of 72.72%, CRI AIAS of 60.85%, and CRI AISAS of 57.34%. The four obtained CRI model values provide valuable information in general. To make the greatest impact of promotions, it is advised to use Instagram Ads for advertising, run consumer-driven campaigns and competitions, reward consumers who share, feature customer testimonial posts, and make posts more intense