Agroindustrial Journal
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Development of Sago Analog Rice with The Addition of Glucomannan Flour Using Value Engineering Method
No full textAnalog rice is an imitation of rice made with non-rice ingredients such as tubers and cereals as an alternative healthy food. However, the existence of analog rice has not been fully known and accepted by the public due to a lack of knowledge. The physical characteristics of analog rice do not resemble paddy rice and still have several attributes that interfere with consumer acceptance. Adding glucomannan to make analog rice is expected to improve product attributes. This study aims to determine the priority of product development attributes and produce analog rice with the best concept through high value. The method used in this product development is value engineering, which has five steps: information, creativity, analysis, development, and recommendation steps. The best concept for analogs is rice made from sago with an additional composition of 0.07 gram glucomannan flour and 7 ml pandan essence oil. Sago analog rice with 0.07 grams of glucomannan and 7 ml pandan essence oil has 83.74% carbohydrate, 3.02% fat, 4.53% protein, 8.15% water content, and 0.55% ash content.
Analysis of Consumers’ Preferences for Melon Using the Conjoint Method
No full textMelon (Cucumis melo L.) is a fruit widely known by the people of Indonesia, including Yogyakarta Province, which has several variants such as C. melo var reticulatus, C. melo var. inodorus, and C. melo var. catalupensis. These variants have different characteristics that can be distinguished by color, aroma, peel texture, as well as their respective markets. To find out consumers’ preferences for melon, the conjoint analysis method is used. The results showed that consumers in traditional retail preferred melons with small size, orange flesh, strong aroma, very sweet taste, slightly meshy peel texture, and crunchy flesh texture. Meanwhile, in modern retail, they prefer variants with a large size, green flesh, strong aroma, very sweet taste, non-meshy peel texture, and crunchy flesh texture. Sky Rocket, Glamor, Golden Langkawi, and Mai 119 variants are suitable for traditional and modern retail. There are also other suitable variants for traditional retail, namely Cantaloupe and Roc Melon, while Honey Globe and Action 434 are suitable for modern retail
Physicochemical Characteristics and Antioxidant Activities of God’s Crown Fruit (Phaleria macrocarpa) with Variation of Roasting Processes
No full textRoasting process is the most important process in processing Phaleria macrocarpa (also called as Mahkota Dewa/God’s Crown) into dried tea product. It aims to change the color, texture, and reduce the water content of Phaleria macrocarpa to extend the shelf life and simplify the distribution and serving process. This study aims to determine the effects of temperature and time in the roasting process on the physicochemical properties of Phaleria macrocarpa including water content, color, texture, and their effect on antioxidant activity (AOA) using DPPH method. The design experiment for this study was by varying the treatments at temperature of 80℃, 100℃, and 120℃ and time at 40, 60, and 80 minutes in the process of roasting Phaleria macrocarpa fruit. Furthermore, the tea of Phaleria macrocarpa produced in each treatment and the standard samples from the industry were analyzed for its physicochemical properties and antioxidant activities. The results of multiple regression analysis showed that the correlation coefficient (r value) between the variables of temperature and time on water content, color, and AOA was 0.827; 0.944; and 0.886 respectively. Increasing temperature and roasting time caused a decrease in water content, color and AOA; however, multiple regression analysis showed a weak correlation between temperature and time on the texture of Phaleria macrocarpa with a correlation coefficient (r value) of 0.095. The best treatment based on research that has been done was found at a temperature of 100℃ for 60 minutes with a total score of effectiveness index (EI) of 0.688. In this treatment it was found the average water content at 1.31 ± 0.20%, lightness at 21.80, redness at 5.10, yellowness at 9.65, texture at 1.16 kgf, and AOA at 82.33 ± 0.30%. Meanwhile, the best physicochemical characteristics and AOA based on the effectiveness index showed results close to the standard sample test values. The slight difference was found in the value of the water content in which at the same temperature and roasting time it showed different values between the test samples and standard samples. The water content in standard samples showed a higher value, probably due to poor storage process. Hence, it is deemed necessary to improve the storage process of Phaleria macrocarpa tea product on industrial scale
Development of Cascara Tisane with The Addition of Dried Pineapple (Ananas sativus) and Rosella Flower (Hibiscus sabdariffa)
No full textCoffee cherry skin, a form of coffee production waste that accounts for up to 60% of the total yield, contains natural antioxidants that have the potential to become functional foods. Cascara Tisane is a brewed beverage derived from dried coffee cherry skin. Adding other ingredients to this product can help increase consumer acceptance in Indonesia. In this study, the additional ingredients used were dried pineapple and rosella flowers. To determine the effect of adding these ingredients, it is necessary to identify the drying temperature and chemical and organoleptic characteristics to produce Cascara Tisane products according to the Indonesian National Standard (SNI). The research consisted of two stages, namely (1) the identification of the drying temperature of coffee cherry skin and (2) the formulation of the addition of dried pineapple and rosella. The drying temperatures used were 45 oC, 50 oC, 55 oC, and 60 oC. The sample formulation consists of four levels, namely code 126 (75% coffee cherry skin, 15% dried pineapple, 10% rosella): 216 (65% coffee cherry skin, 20% dried pineapple, 15% rosella); and 616 (55% coffee cherry skin, 25% dried pineapple, 20% rosella). Chemical characteristics analysis was conducted on moisture and ash contents, as well as antioxidant activity. Furthermore, a hedonic test was used to evaluate cascara tisane products' organoleptic characteristics (aroma, taste, color, and aftertaste) with a 5-point hedonic scale. The results showed the optimum drying temperature of coffee cherry skin at 45 oC, with the most preferred formula being formula 616
A Comprehensive Review of Possible Resistant Starch in Getuk: Its Formation, Health Effects, and Potential Applications as Prebiotics
No full textThis review aims to give a thorough understanding of how resistant starch is produced, how it affects health, and how it probably contains in traditional Indonesian snack called getuk. Resistant starch, a type of starch that resists digestion in the small intestine, has drawn a lot of attention. In order to learn more about resistant starch formation in getuk, this review includes a thorough study of the relevant databases, research articles, and scientific literature that is currently available. It explains the effects of various processing techniques, including cooking and cooling on the possible formation of resistant starch in the snack. The potential health implications of resistant starch consumption in getuk are also examined in this review. It has been discovered that resistant starch provides a number of advantages, such as improved glycemic management, prolonged satiety, gut microbiota modulation, increased mineral absorption, and a decreased risk of obesity, type 2 diabetes, and colorectal cancer. The primary cause of these effects is attributed to the fermentation of resistant starch by colonic bacteria, which results in the production of short-chain fatty acids and other bioactive substances. The review looks at Getuk’s potential uses as a resistant starch carrier in the creation of functional foods. The snack is a perfect candidate for adding extra bioactive substances such as fiber, and prebiotics to improve its nutritional profile and functional qualities because of its distinctive texture, flavor, and cultural importance. Overall, this review emphasizes the production of resistant starch during processing of getuk and indicates the potential health advantages of its ingestion. It offers insightful information about the importance of this traditional Indonesian snack as a carrier of resistant starch and its prospective uses in the creation of functional meals. To fully utilize getuk as a source of resistant starch in the production of functional foods, additional study is required to optimize processing methods, assess consumer acceptability, and explore novel formulations
Production of Biodegradable Straw from Banana Peel
No full textThis study aims to determine the effect of enhancement in stirring temperature (75oC, 80oC, 85oC) and type of plasticizer (glycerol and sorbitol) on the characteristics of biodegradable straw from ambon banana peel waste and to compare them with the characteristics of conventional boba’s straws. Methods used in this study were tensile strength, elongation, biodegradation, and water uptake tests. The result showed enhancement of stirring temperature and type of plasticizer did not significantly affect the characteristics of biodegradable straws from ambon banana peel waste (p > 0.05). Enhancement of stirring temperature will increase the tensile strength and water resistance value, but decreased elongation and biodegradation value because enhancement of stirring temperature will decrease the water content and increase the molecular density. In addition, plasticizer will increase elongation value and level of biodegradation, but decrease tensile strength and water resistance values. Plasticizer has the ability to increase the elasticity of polymers, as well as increase water absorption because it has hydrophilic hydroxyl groups. Biodegradable straw that have been developed has a colour of black, being rigid, with a length of 13 cm and an external diameter of 1.2 cm. The colour and external diameter of biodegradable boba’s straw looks similar with conventional boba’s straw but shorter in length. Therefore, ambon banana peel waste was promising to be used as an alternative material for biodegradable straw in the future
Potential Risk of Work Accident in The Production Process of Gudeg Chicken using The Failure Mode and Effect Analysis (FMEA) Method
No full textEvery agricultural industry has a potential risk of work accidents, one of which is at the Micro, Small and Medium Enterprises (MSMEs) level in Yogyakarta. Gudeg producers as one of the MSMEs in the traditional culinary also have various types of work accident risks in their production process, including in the process of producing Gudeg Chicken. Overall, the process of producing Gudeg Chicken includes sorting, washing, cooking, and distribution. The results of the initial observations indicated that workers in sorting division had the complaints of back pain and several work accidents have occurred in the production division of Gudeg Chicken. Hence, it is deemed necessary to analyze the risk of work accidents occurred. The analysis of work accident risks was done using the Failure Mode and Effect Analysis (FMEA) method by considering severity, occurrence, and detection values to obtain a Risk Priority Number (RPN). The results were then analyzed using a Pareto diagram to determine the work accident with the highest risk. Recommendations for improvement were given using the Hazard Identification Risk Assessment and Risk Control (HIRARC). The results showed that the highest risk of work accidents was related to the position of sitting that is not ergonomic in the process of sorting Gudeg Chicken. The elimination of these risks does not need to be carried out, but it needs to do substitution of production areas, engineering controls with modifications towards the tables or chairs of employees, administrative controls, and the use of Personal Protective Equipment
Productivity Analysis of PT Perkebunan Nusantara VIII Kebun Pasirmalang's Black Tea Processing Process Utilizing Objective Matrix (OMAX) Method
No full textPT Perkebunan Nusantara VIII Pasirmalang (PTPN VIII) is a tea processing industry that has effectively transitioned into a shareholder in black tea powder. The attainment of tea processing outcomes did not rise in response to the increased demand. In actuality, 2020's product output never quite reached the production goal. The pandemic conditions at the time had an impact on black tea processing as well. The company hasn't looked into the causes of unsteady manufacturing in more detail. Consequently, in order to assess the performance of the business, production productivity must be measured. By using a variety of input elements to determine the company's performance value, the Objective Matrix (OMAX) method is the tool utilized. Three inputs are taken into consideration while calculating productivity: labor, electricity, and raw materials. The OMAX method was used to measure manufacturing process productivity, and the results indicate that in 2020, December 2020 had the best achievement and February 2020 saw the lowest
Evaluation of Worker Discomfort on Manual Palletization Activities of Bottled Water Products
No full textThe risk of Musculoskeletal Disorders (MSDs) is one of the problems that often occurs in manual handling workers with heavy loads in repetitive work movements for a long time. One example of this movement is the manual palletization activity of Bottled Drinking Water products at PT XYZ. Initial observations showed that 18 workers felt limb discomfort while stacking cardboards of 18kg water bottles. This study aims to determine the Recommended Weight Limit (RWL) used to measure the lifting load limit for workers; Lifting Index (LI) measurement that can describe the level of safety of lifting loads.The results showed that the load limit in drinking water palletization activities exceeded RWL, while the results of the LI calculation showed that manual palletization activities of bottled drinking water had a score of 6.4 where the LI score according to the safety standards of lifting activities was 1. These results indicate that manual palletization activities are not safe for workers and are at risk of causing MSDs. This is evidenced by the results of the assessment of the level of work posture discomfort using NBM which shows the highest pain score in the lower back of the body. Furthermore, workload measurement results vary from heavy to very heavy. From all parameters measured, it can be seen that the manual palletization activity of Bottled Drinking Water products at PT XYZ is very poor. The recommendation that can be proposed is to change the work system of manual palletization activities to a mechanical or automatic system
Analysis of Good Manufacturing Practices (GMPs) Implementation In Gudeg SMEs to Improve Food Safety Product
No full textGudeg is one of traditional food prefered by public in Yogyakarta. To meet the standard and quality requirements for Gudeg product the industry is required to be capable of making improvement to production procedure in each flow of its production activities. An analysis of the implementation of GMPs (Good Manufacturing Practices) to Gudeg SMEs in Yogyakarta is deemed important. It aims to identify the factors of the highest non-conformities and to provide solutions in creating a better food production procedure for Gudeg SMEs in Yogyakarta. The aspects that had the highest incompatibility values were formulated using the 5 Why's Analysis method and Ishikawa diagrams. The research aims: 1) to analyze the implementation of GMPs in one of the SMEs in Gudeg production in Yogyakarta; 2) to analyze the factors of the highest discrepancy with the implementation of GMPs; and 3) to give suggestions for the improvements such nonconformities. The results of the assessment of the implementation of GMPs in Gudeg SMEs showed that the level of GMPs implementation was good with a conformity (93.30%). The highest discrepancy was found in the employee aspect (37.5%) due to the absence of employee training regarding food sanitation and safety in the industry, also the lack of reference standards for the application of GMPs in industry