Agroindustrial Journal
Not a member yet
101 research outputs found
Sort by
Consumer Behavior in Their Buying Decision Process of Agro-Geographical Indication Products in Yogyakarta
No full textGeographical Indication (GI) defined as a designation used for products that strongly attached with their origins. The purposes of the study are: to find out consumer behavior at all buying decision stages, to see their perception of agro-geographical indication products, and to determine the most considered attributes in buying decision process of the products. Questionnaires had been distributed to 240 respondents using a purposive sampling technique to collect relevant data for achieving the research’s purposes. Population proportion and Fishbein multi-attributes model were used to analyze the obtained data. Buying decision process of agrogeographical indication products was differentiated into five stages, namely: need recognition; information gathering; alternatives evaluation; purchase decision; and post-purchase behavior. We found the importanceof product’s authenticity at the first stage of buying decision process; the internet and social media as the primary source for GI’s product information at the second stage; and product indigenousness at the third stage. At the fourth stage, most consumers bought the product in the traditional market; and the fifth stage, we found that most of them satisfied with the products, its price, and considered to purchase more in the future. Most of the consumer has a good perception of GI products. However; they had not prioritized GI products over other similar products. The quality of the GI products was the most considered factor in buying decision
Evaluation of Working Postures at a Garden Maintenance Service to Reduce Musculoskeletal Disorder Risk (A Case Study of PT. Dewijaya Agrigemilang Jakarta)
No full textThis research is carried out in order to evaluate the working postures of seven workers with different job categories at a garden maintenance service. These seven categories of works are divided into 23 work elements. The aim of this research is to investigate the presence of work- related pain symptoms, find all risk related to poor working postures, and finally propose sets of recommendations for improvement of working methods. Nordic Body Map questionnaire is used in the study to detect the occurrences of workrelated pain. Meanwhile, risk level assessment for working postures was carried out by means of Rapid Entire Body Assessment (REBA) method. All the two applied on seven job categories of workers. The results showed that all workers observed experienced with pain symptoms both after and be fore carry out the work. According to REBA analysis, there are 82.6% medium level risk workin g elements, 10.9% high level risk, 4.3% very high level risk, and 2.2% low level risk. Recommen dation for improvement of working posture was given for work element, namely fertilizer sowing (very high level risk), hedge trimming (high level risk), and pesticide spraying (high level risk). Implementation of these proposed improvements result on diminishing the frequency of occurren ce and the level of risk on physical pain
Antioxidant Level and Sensory of Dragon Fruit (Hylocereus undatus) Peel Tea Infusion Made by Partially Fermented Process
No full textDragon fruits are usually consumed by people directly or being processed into juice. Therefore,the major by-product of dragon fruits is the peel. As by-product, dragon fruit peels have higherantioxidant level than pulp especially for White Dragon Fruits (Hylocereus undatus). Thisresearch is carried out in order to evaluate the antioxidant level and sensory of dragon fruitpeel tea which produced through a partially fermented process. The objective of this researchis to investigate the effect of withering time and rolling time on antioxidant level and sensory ofdragon fruit peel tea. Withering time varied in 30, 60, and 120 min while the rolling timevaried in 10, 20, and 30 sec. 2, 2, diphenyl-1-picrylhydrazil (DPPH) assay showed that radicalscavenging activities of dragon fruit peel tea infusion increased with the longer withering timeand shorter rolling time. Likewise the total phenol content (TPC) assay demonstrated theamount of phenol increased with the longer withering time and shorter rolling time. Therewere found that the dragon fruit peel had 29.58% in proportion compared with the whole fruitand vitamin C content in the peel higher than that in the pulp. The longer withering time andshorter rolling time will increase the phenol total content, antioxidant activity, and thelightness color, but decrease the acidity degree of tea infusions. In addition, the withering timewas 120 min and rolling time was 10 sec had higher Antioxidant activity 41.19% and the totalphenol 55.93 mg/L
Development of Apple Juice Beverage Industry In Batu City Through Marketing Intelligence And Strategic Alliances Approach
No full textThe existence of apple juice industry in Batu is dominated by micro, small and medium enterpris es (SMEs). This industry needs to be developed to direct the Batu potential as a tourism city thro ugh the development of agro-industry sector, which delivers added value. The purpose of this stu dy to find out the source of the information, the type of information in the apple juice industry in general and alliances form in the apple juice industry on micro and small scale that can be use d for the development of the apple juice industry in Batu city. The results showed that the most i mportant source of information and always used by the apple juice industry in Batu city is talkin g to customers with the strengths and weaknesses of competitors, cash flow, and corporate real growth as the most important type of information. Alliances that may be made to the developme nt of micro and small-scale apple juice beverage industry with distributors are type of logistics alliance, promotion alliance, and non-equity alliances
Setting Priority for Improvement of Yogurt Production Process Using Quality Function Deployment (QFD) on Household Industry (IRT) X, Sumedang
No full textThis study aims to determine the priority of the yogurt production process improvement by the household industry (Industri Rumah Tangga = IRT) X, so that the products according to the needs and expectations of consumers. This is done by applying the method of Quality Function Deployment (QFD) which aims to find the gap between the needs and expectations of consumers by way of an industry to fulfill it from the side of the two basic components of technology: techno-ware and human-ware. The competency gap is analyzed through: (1) the relation between the requirements of the yogurt product and the production process; (2) the importance weight of both of them based on techno-ware and human-ware aspects; and (3) assessment of competency level and (4) assessment of industrial competency level based on techno-ware and human-ware aspects. The study involved 203 respondents in obtaining information about the needs and expectations of consumers in yogurt products (yogurt product requirements). Depth analysis of the yogurt production process was done by direct observation and interviews. Assessment of product requirements and production process in the form of a matrix involving 4 experts. Product requirements based on the results of this study were (1) the benefits of yogurt to help facilitate the digestive system; (2) the legality of (management of legality, halal certification, food safety in form of the acquisition of a number MD); (3) volume per pack of 250 ml; (4) price per pack was IDR 6,001 - 9,000; (5) type is strawberry flavor; (6) degree of acidity is medium; (7) smooth texture; (8) viscosity is medium; (9) type of packaging is plastic bottles; (10) the information listed on the packaging consists of the manufacture of packaging labels, expiration date, legality, brand, composition, nutritional value information, net weight, description of taste, production code, and manufacturers; and (11) additional pieces of fruit. The results of this study indicate that the company need to complete or replace some of the production facilities, improve the ability of workers, and improve the hygiene of workers and production facilities. A major reshuffle is necessary to eliminate the gaps in the following sequence of actions: (1) complete and / or replace some facilities of yogurt production processes adapted to financial circumstances; (2) provide guidance and monitoring of workers to perform all activities in the process of producing yogurt correctly; (3) adding to the completeness of workers with hygiene equipment; And (4) place the production facility in accordance with the sequence of processes
Characteristics of Crosslink Acylation Tapioca Substituted Nagara Beans (Vigna unguiculata spp cylindrica) Flour
No full textGranules and gels of tapioca will be easily fragile and broken when heated. This study aimed to investigate the characteristics of tapioca cross-linked acylation substituted Nagara bean flour. The method used is the native tapioca cross-linked with Sodium Tripolyphosphat 2 and 5 % and acylated with stearic acid 2 and 4 % under alkaline conditions. Cross-link tapioca then substituted with Nagara beans flour in the ratio 50:50. The highest degree of substitution found in tapioca starch modified with 5 % STPP and 2 % stearic acid, i.e 0.14. The only maximum viscosity of tapioca starch of cross-linked acylation STPP 5 % and stearic acid 2% higher than native tapioca (5220 cP). The breakdown viscosity lower than native tapioca (3651 cP), final and setback viscosity higher than native tapioca (3023 cP and 1454 cP), and pasting temperature higher than native tapioca starch (67.65 °C). When added with Nagara beans flour then the maximum, breakdown, final, and setback viscosity is descended and pasting temperature is 78.5 oC. It is concluded that the granule of tapioca crosslink STTP 5 % and acylation stearic acid 2 % and substituted with Nagara beans flour in the ratio 50:50 is not easily fragile and broken
The Influence of Various Concentrations of MLSS and COD on the Performance of the MBR to Eliminate the Organic Materials and Nitrogen
No full textThe high nitrogen content in the wastewater can also inhibit the performance of microorganisms. It can be overcome by Membrane Bioreactor (MBR) combined with anoxic tanks. Use of membrane can be set aside and the organic materials with high concentrations of nitrogen. From this research are expected to know the influence of various concentrations of Mixed Liquor Suspended Solid (MLSS) and Chemical Oxygen Demand (COD) on the performance of the MBR to eliminate the organic materials and nitrogen in the anoxic condition. This study used activated sludge from wastewater treatment Surabaya Industrial Estate Rungkut (SIER) as an inoculant and 'synthetic' wastewater as the MBR influent. Research variable is the concentration of COD in mg/L and Sludge Retention Time (SRT). The results showed that the overall performance of the MBR is relatively stable and good. % COD removal obtained at the highest permeate COD concentration of 1800 mg/L, reaching 90%. Total number N in permeate is smaller than 0.5 of the amount of total N in influent or % removal > 50%, then the process of denitrification can be said to be successful. For turbidity removal reached 98.47 up to 98.85%. The flux is getting dropped because fouling due to particles that accumulate on the surface layer of the membrane
Application of Pulse Treatment to Prolong Shelf Life of Fresh Cut Rose (Rosa hybrida)
No full textFresh cut flower has characteristis such as perishable and short shelf life. Pulse treatment is akind of method that can prolong fresh cut flower’s shelf life. Pulse treatment is a postharvesthandling which is done by soaking the stem of flower into a solution containing nutrients(glucose and sucrose) and germicides. The objectives of this reseacrh were to determine the bestalternatives of pulse treatment and determine shelf life of fresh cut rose flower of eachtreatment. There were 6 alternatives, namely P 1 (5% sucrose+20 mg/l AgNO 3 ), P 2 (150 mg/lAgNO 3 ), P 3 (1,2% sucrose+0,2 mM STS), P 4 (5% sucrose+20 mg/l AgNO 3 +320 mg/l citricacid), P 5 (1,2% sucrose+ 0,2 mM STS+ warm water (40 0 C)), P 6 (5% sucrose+20 mg/lAgNO 3 +320 mg/l citric acid+warm water (40 0 C)). The parameters used for determining shelflife are color of petals (lightness and redness), moisture content, and texture of stem. As results,shelf life of P1 was 8 days, P2 was 6 days, P3 was 4 days, P4 was 6 days, P5 was 5 days, andP6 was 5 days. All of the alternatives gave longer shelf life than control (4 days). The bestalternatives was P1 with 8 days shelf life. Moisture content in that day was 78,313%, texture ofstem was 47,0603 N, lightness was 31,237 and redness was 46,942
Profile Review of Grapes Horticulture Cultivation in the Buleleng
No full textBuleleng as a centre of grape commodity in Bali has experienced a decrease in the number of grapes production. Grapes horticultural profile should be made based on 6 (six) pillars of the horticulture development. The aim of this study is to determine cultivation profile of the grapes horticulture in Buleleng. This research uses purposive sampling method to determine sample location. The respondents consist of farmers, stakeholders and other relevant agencies which chosen by using random sampling method. The results show respondents’ opinion related to the pillar program compatibility and incompatibility: 1) development of horticultural area 78.88% and 20.00%, 2) application of GAP / SOP 68.88% and 29.63%, 3) implementation of supply chain management (SCM) 59.10% and 40.90%, 4) implementation of integrated horticultural facility 64.18% 33.32%, 5) Institutional development 19.99% and 79.18%, and 6a) increase on horticultural consumption 44.06% and 51.48%, while 6b) on the export acceleration 7.91% and 92.09%. Based on the six pillars development program implementation, only four programs namely program 1, 2, 3, and 4 that have high average of compatibility (67.76%) while the other two programs, namely the program 5 and 6 have lower average of compatibility (22.99%)
The Effect Of Temperature and Time on Hydrolisis of Palm Oil Empty Fruit Bunch and Its Enzymatically Biodegradation for Xylose Production
No full textThe acid hydrolysis and the heating of lignocellulosic waste from palm oil mills have caused irreversible damage to the natural environment and can create inhibitor compounds on hydrolysis, making the waste improper for fermentation media. In this study, an environmentally save hydrolysis was tested by heating it under high temperature which followed by enzymatic degradation. The objective of the present study was to determine the optimal reaction temperature and reaction time of hydrolysis for the production of xylose. Under the temperatures of 128 and 200°C with reactions time of 30, 45, and 60 min, the best result of hydrolysates were taken. Its hemicellulose, cellulose, lignin, water content (raw material), residual hemicellulose, reducing sugars, water content (hydrolysate) and xylose were analyzed. The results showed that the higher the temperature had resulted in the more reduction of sugar hydrolysis and the hemicellulose in the solid residue was slightly removed. Hydrolysis at the temperature of 200°C for 45 min had indicated a reduction of sugar yield of 17.71% (db). Biodegradation in enzymatic hydrolysis of xylose had increased by 113.79% at 24 -1.24 g xylose / 100 ml