Jurnal Teknologi dan Industri Pertanian Indonesia
Not a member yet
180 research outputs found
Sort by
Analisis Kecacatan Flakes pada Produk Oriflakes di PT Serealia Prima Nutrisia Daerah Istimewa Yogyakarta
Full text linkProduct defects are one of the critical parameters to maintaining quality and consumer interest in marketed products. This study aims to determine the proportion of defects, types, and factors causing defects in flakes in Oriflakes products at PT Serelia Prima Nutrition suggestions for improvement are made to reduce the number of defective flakes. The method used to analyze defects that occur uses seven tools: control charts, Pareto diagrams, and fishbone diagrams. The number of flake defects is 14,8 kg for one month, the defects found in flakes are still under control because they do not cross the UCL and LCL limits. The types of flakes defects that occur are the color of the flakes that are too dark (burnt), too thick, lumpy, and the middle part is immature with the most dominant type of defect being the color of the flakes that are too dark (burnt) by 44%. Some of the leading causes of defective flakes are process and machine factors. Suggestions for improvements that can be made to prevent or reduce flakes defects are by always monitoring and checking the entire production process from weighing raw materials to the health of production tools and machines
Penilaian Penerapan Good Manufacturing Practices (GMP) pada Proses Produksi Dimsum (Studi Kasus : UMKM XYZ)
Full text linkDimsum is a high-risk food category because it uses basic ingredients of chicken meat and these ingredients have a water content of around 65-80% and a high pH of around 6-7, as well as easily degraded and easy to grow microorganisms. This study aims to assess the application of GMP in the production process in Aceh Dimsum Micro, Small and Medium Enterprises (UMKM) and the application of GMP is the basic requirement for granting a distribution permit certificate for the Deep Food (MD) category by the Food and Drug Supervisory Agency (BPOM). In this study, the assessment of the application of GMP in dimsum production process was carried out using the Gap Assessment method by assessing the suitability and non-conformity of the GMP aspects applied. The assessment is carried out by giving value weight to the finding of nonconformity based on the category of nonconformity. From the results of the research that has been carried out, conformity findings, nonconformity findings, and GMP aspect findings that are not applied to the production process are obtained. There are 17 points of conformity findings applied from 12 aspects of GMP. There were 51 points of nonconformity findings found from 21 aspects of GMP. There are 2 points of aspects that do not apply or are not used to UMKM from 2 aspects of GMP (aspects of internal testing laboratories and aspects of water, ice, gas and energy (electricity, fuel). Based on the amount of value weighted obtained from the findings of nonconformity, the score obtained by UMKM is around a score of 78. Based on this score, the level (rating) of UMKM is rating D. The conclusion that can be drawn is that UMKM need to make improvements to the discrepancies found in the production process
Pemanfaatan -Karoten dan -Tokoferol pada Red Palm Oil sebagai Bahan Fortifikasi Vitamin Produk Fungsional
No full textMinyak sawit memiliki potensi besar untuk dimanfaatkan karena Indonesia merupakan produsen minyak sawit terbesar di dunia dengan produk akhir Crude Palm Oil (CPO) di industri hulu. Red Palm Oil (RPO) merupakan hasil pemurnian dari CPO yang mengandung karotenoid, tokoferol, dan tokotrienol. Pemanfaatan RPO sebagai minyak sawit merah belum banyak dimanfaatkan oleh masyarakat meskipun mengandung bahan-bahan yang menyehatkan bagi manusia. Review artikel ini bertujuan untuk mengetahui potensi kandungan RPO sebagai fortifying agent pada beberapa produk fungsional. Metode yang digunakan dalam review artikel ini dilakukan dengan melakukan literature review jurnal terkait fortifikasi RPO beberapa jenis produk fungsional. Hasil review artikel menunjukkan bahwa RPO berpotensi sebagai sumber vitamin A yang berasal dari kandungan -karoten. Tambahan
Pengaruh Metode Blanching Terhadap Kualitas Tepung Jamur Tiram Putih
Full text linkThe study aimed to evaluate the influence of blanching methods to the quality of oyster mushroom flour. The treatments were non-blanching, hot water blanching and steam blanching at 3 replications. The amount of mushroom used for each treatment was about 500g. The mushroom was cut into cube shape sizing approximately 1cm. The drying process was conducted by using solar tunnel dryer type Hohenheim Aceh. The temperature and relative humidity were recorded by using proportional integral derivative (PID) controller connected to the outlet fans. The moisture was analyzed by using a moisture analyzer XY105MW, while color was examined by using a colorimeter LS171. The protein content of mushroom flour was determined by Kjeldahl method, and the ash content was identified by dry ashing method at temperature of 400-550C. Data were analyzed by using analysis of variance (ANOVA). Results showed that the blanching method could cut the drying time approximately for 3h. The ANOVA had shown a significant influence of blanching methods to the moisture, yield, ash content and whitness index (WI). However, there is no significant influence of treatments to the protein content. This study suggests the hot water blanching in processing the oyster mushroom flour because it produced the best performance of oyster mushroom flour i.e moisture of 5.78%, yield of 6.26%, protein content of 19.32%, ash content of 4.99% and whitness index of 63.88. Further study is necessary to determine the best combination of temperature and drying time in order to increase the yield
Stragtegi Pengembangan Klaster Industri Keripik Singkong Di Kabupaten Bojonegoro Menggunakan Metode K-Means Clustering dan Fuzzy AHP
No full textBojonegoro Regency has excellent agro-industry potential, namely cassava. These commodities can be processed into superior regional products, namely cassava chips. The center of the cassava chip industry is in the Gayam sub-district and the Kalitidu sub-district. The problems faced by the cassava chip industry in Bojonegoro Regency are currently in the raw materials, technology, product quality, business capital, marketing, and there is still no cluster division. This study aimed to determine clusters and improvement strategies in each cluster of the cassava chip industry. The method used is the K-means Clustering method and Fuzzy AHP. The study's results determined 2 clusters of cassava chips industry based on the performance of the cassava chips industry and the quality of their products. Cluster 1 consists of 3 cassava chip industries, and cluster 2 consists of 4 cassava chip industries. The strategy for developing the cassava chip industry in cluster 1 is to establish partnerships with raw materials suppliers, plant cassava on private land, and manage the handling and supply of raw materials. The development strategy for cluster 2 is to innovate products, innovate packaging designs and conduct comparative studies in other cassava chips industries
Identifikasi Senyawa Metabolit Sekunder Pada Rumput Laut Coklat (Sargassum plagyophyllum) Dengan Metode Fraksinasi
Full text linkSeaweed has potential as a source of bioactive compounds, food and medicine. One of the seaweeds that has the potential to be used for its bioactive compounds is the brown seaweed Sargassum plagyophyllum. Fractionation is a technique of separating and grouping the chemical content of extracts based on their polarity. This study aims to determine the bioactive components (secondary metabolites) of flavonoids, alkaloids, steroids/terpenoids, saponins and phenols qualitatively and quantitatively from the extract of S. plagyophyllum by fractionation method. The research method used was experimental. S. palgyiophyllum was extracted using the fractionation method. The treatment given by different polarity solvents consisted of methanol, was done fractionation with using n-hexane, ethyl acetate, and butanol. Extraction of samples the first used methanol, after that methanol extract was diffracted with n-hexane, ethyl acetate and butanol. Parameter analysis was consisted of phytochemical test (qualitative analysis) and quantitative analysis of total phenol, flavonoid, and saponin content. The results showed that qualitative testing of the secondary metabolites of S. plagyophyllum contained in the methanol extract were steroids/terpenoids, saponins and phenols, the positive hexane fraction contained steroids/terpenoids, saponins, the ethyl acetate fraction positively contained alkaloids, flavonoids, steroids/terpenoids, and saponins. and phenol while the butanol fraction contains steroids/terpenoids, saponins. While quantitative secondary metabolites were tested on the hexane fraction (0.18% saponins), then the ethyl acetate fraction (0.14% flavonoids, 0.11% saponins, 0.12% total phenol) and butanol fraction (0.05% saponins)
Pengaruh Penambahan Daun Stevia (Stevia rebaudiana) Terhadap Aktivitas Antioksidan, Kadar Air, Kadar Abu, dan Organoleptik Teh Daun Pegagan (Centella asiatica L. Urban)
Full text linkPenelitian ini bertujuan untuk mengetahui pengaruh ekstrak daun stevia terhadap sifat serbuk dari daun pegagan. penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 20 percobaan yang terdiri dari 5 Rancangan dan 4 ulangan dengan variasi penambahan serbuk daun stevia yaitu 0%, 5%, 15%, 25% dan 35%. Bahan baku yang digunakan adalah teh daun pegagan segar dengan tambahan daun stevia berkisar antara 68,23% 77,14%; kadar udara 5,14% 13,52%; kadar abu 11,67% 13,52%; warna 1,80% 4,20%; wewangian 2,24% 3,24%; rasa 2,16% 4,08%; konsumen secara keseluruhan menyukai 2,48% 3,80%.Penambahan daun stevia meningkatkan aktivitas antioksidan, rasa dan kesukaan konsumen secara keseluruhan, tetapi tidak berpengaruh nyata (p0,05) terhadap kadar air, kadar abu dan aroma.Kata kunci: antioksidan , pegagan, stevia, teh
Kajian Hazard Analysis Critical Control Point (HACCP) Pada Tahap Pasteurisasi II Susu ISAM Di PT Industri Susu Alam Murni
Full text linkMilk is a food source that contains essential nutrients for the human body so it cannot be reduced or added to its natural content. Milk can be processed into several products, namely food, beverages, cheese, butter, yogurt, and so on. Therefore, the milk processing industry has considerable opportunities in the industrial sector because milk is one of the many food ingredients that are used as basic needs by people in all walks of life. In processing, the HACCP system is used as a tool that can maintain food safety and improve product quality. One of the stages of the milk processing process that has the potential to be dangerous is the pasteurization process. The studies of HACCP is needed to identify hazards using the 7 HACCP principles that have been issued by the Indonesian National Standard. The conclusion obtained from the study is that the pasteurization process 2 is designated as CCP because it is a sterilization process that has the potential to be dangerous, so supervision and control must be carried out. The verification process has an important role in that it can demonstrate the effectiveness of the implementation of HACCP. With HACCP, the products produced are expected to be of high quality and food safety is guarantee
Karakterisasi Mesin Perajang Porang (Amorphophallus meullleri) Berdasarkan Variasi Kecepatan Putaran Mesin dan Karakteristik Fisik Chip Porang
Full text linkPorang tubers or in Latin Amorphallus meulleri is a type of tuber plant that is currently getting special attention from the world. Indonesia is one of the largest suppliers. The benefits of porang tubers, apart from being a supplier of starch, are also a source of medicine. Porang tubers are currently an Indonesian export commodity, but in the form of chips. The existence of this condition certainly forces these exporters to innovate to develop porang products in the form of chips. Therefore, in this study, the design and manufacture of a porang chopper machine into chips was carried out. The research continued by testing the characteristics of the machine by testing variations in engine speed (600, 700, and 800 rpm) on engine performance (cutting capacity, average thickness, percentage of damage, percentage of material left behind, and energy, and cost), one of which was marked with the machine's success in creating perfect porang chips based on export standards. The results of this study show the best average cutting capacity at 700 rpm is 917,113 kg/hour. The best average thickness is also at 700 rpm which is 5,9991 mm. The best percentage of damaged material is 600 rpm, which is the smallest with a value of 15,53%. The smallest amount of material left behind is 600 rpm, which is 7.2%. The lowest energy use in this variation is at 800 rpm, which is 0.346 mL, so the smallest cost in terms of fuel consumption is at 800 rpm, which is Rp. 3,460
Studi Pembuatan Minuman Serat Alami yang Kaya -Karoten
Full text linkResearch on the study of producing rich beta carotene natural fibers beverage has been done by completely randomized design (CRD) with two replicates. The first factor was the ratio of water spinach stem and melinjo seed skin (S1 = 100:0, S2 = 75:25, S3 = 50:50, S4 = 25:75, S5 = 0:100). The second factor was the addition of carrots juice (W1= 30%, W2= 40%, and W3 = 50%). The parameters observed were fiber content, -carotene content, water absorption index, oil absorption index, hedonic value of color, flavor and aroma. The statistical analysis was showed that the ratio of water spinach stem and melinjo seed skin provide highly significant effect (P 0.05) on fiber content, beta carotene content, water absorption index, oil absorption index, hedonic of flavor and aroma as well as had no significant effect (P 0.05) to hedonic of color. The addition of carrot juice provides highly significant effect (P 0.05) on fiber content, beta-carotene content, water absorption index, oil absorption index, hedonic of aroma, color and flavor