{"title":"PIROLISIS BIOMASSA: REVIEW","authors":"N. Aini, S. Jamilatun, J. Pitoyo","doi":"10.21111/atj.v6i1.7559","DOIUrl":"https://doi.org/10.21111/atj.v6i1.7559","url":null,"abstract":"","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74392672","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Devi Urianty Miftahul Rohmah, Arief Rahmawan, Yusuf Wahyu Saputra
{"title":"ANALISIS PROSES PENYEMBELIHAN AYAM BERDASARKAN HALAL ASSURANCE SYSTEM (HAS) 23103 (STUDI KASUS RUMAH POTONG AYAM D’JABUNG PONOROGO)","authors":"Devi Urianty Miftahul Rohmah, Arief Rahmawan, Yusuf Wahyu Saputra","doi":"10.21111/atj.v6i1.5030","DOIUrl":"https://doi.org/10.21111/atj.v6i1.5030","url":null,"abstract":"","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85749400","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Jamilatun, Ikko Nirwana Luthfiani, Dita Permata Putri, J. Pitoyo, A. Rahayu
The Effect of Variations ABSTRACT Cooking oil is vegetable oil that has been purified and can be used as foodstuff. Consumption of cooking oil is used as a medium for frying foodstuff, to add flavor and to form texture in bread making. Cooking oil that has been used repeatedly or commonly known as used cooking oil has a very bad impact on our body and will pollute the environment if it is not managed properly. Candles are made of paraffin, melt easily when heated, and can be used as a light source. For making candles, a chemical is added, namely stearin. The function of this stearin is to give shape for candles because stearin will solidify once it cools. The presence of palmitic acid and stearic acid contained in stearin causes stearin to be in a solid state at room temperature. The study was conducted using 400 ml of used cooking oil which was then clarified with variations in the mass of activated carbon as much as 40, 80, and 120 grams. The clarified oil will then be analyzed for its absorbance value using a spectrophotometer UV/VIS, then it will become a wax with the addition of variations in the mass of stearin as much as 50, 75, and 100 grams. The resulting candle will be tested which includes hardness, organoleptic test, flame test, and flame resistance of the candle.
{"title":"The Effect of Variations of Stearin Mass and Used Cooking Oil From Purification with Activated Carbon on the Quality of The Candle","authors":"S. Jamilatun, Ikko Nirwana Luthfiani, Dita Permata Putri, J. Pitoyo, A. Rahayu","doi":"10.21111/atj.v6i1.7234","DOIUrl":"https://doi.org/10.21111/atj.v6i1.7234","url":null,"abstract":"The Effect of Variations ABSTRACT Cooking oil is vegetable oil that has been purified and can be used as foodstuff. Consumption of cooking oil is used as a medium for frying foodstuff, to add flavor and to form texture in bread making. Cooking oil that has been used repeatedly or commonly known as used cooking oil has a very bad impact on our body and will pollute the environment if it is not managed properly. Candles are made of paraffin, melt easily when heated, and can be used as a light source. For making candles, a chemical is added, namely stearin. The function of this stearin is to give shape for candles because stearin will solidify once it cools. The presence of palmitic acid and stearic acid contained in stearin causes stearin to be in a solid state at room temperature. The study was conducted using 400 ml of used cooking oil which was then clarified with variations in the mass of activated carbon as much as 40, 80, and 120 grams. The clarified oil will then be analyzed for its absorbance value using a spectrophotometer UV/VIS, then it will become a wax with the addition of variations in the mass of stearin as much as 50, 75, and 100 grams. The resulting candle will be tested which includes hardness, organoleptic test, flame test, and flame resistance of the candle.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72822341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Devi Urianty Miftahul Rohmah, M. Kholis, Abdillah Hafidz
The average growth of the food and beverage market in 2013-2017 is predicted to be above 10%, while frozen food products they are predicted to grow to 16.6%. The purpose of this study was to analyze the activities of each stakeholder related to Pawone Bu Wuni using the SCOR method and the halal supply chain of sausage products in Pawone Bu Wuni. The sausage,raw material used is a raw material that is classified as a material that has a fairly high risk because it uses chicken meat as its basic ingredient and has a fairly high selling value. The raw material for chicken meat used is obtained from the RPA (chicken slaughterhouse) which needs to be reviewed regarding the implementation of a halal assurance system for chicken slaughterhouses that uses 11 halal manual criteria that have been set by MUI. The SCOR method is used to analyze every stakeholder activity that is directly related to Mrs. Wuni, so that the flow pattern of the halal supply chain can be described through the SCOR method and the Halal Assurance System (SJH). Flow Pattern of Halal Supply Chain Sausage Products supplier, manufacturer, retailer, RPA Siantrah stakeholder activities: plan, source, make, deliver, Pawone Bu Wuni plan, source, make, deliver, return, IKM Mart: plan, source, deliver, return. Halal supply chain analysis of RPA Siantrah Ponorogo's assessment with a "B" value, Pawone buy wines assessment with a "B" value.
2013-2017年，食品和饮料市场的平均增长率预计将超过10%，而冷冻食品预计将增长到16.6%。本研究的目的是利用SCOR方法分析与波翁布乌尼相关的各利益相关者的活动，以及波翁布乌尼香肠产品的清真供应链。香肠，使用的原料是一种被归类为具有相当高风险的原料因为它使用鸡肉作为其基本成分并且具有相当高的销售价值。使用的鸡肉原料是从RPA(鸡屠宰场)获得的，需要对RPA(鸡屠宰场)的清真保证系统的实施进行审查，该系统使用了MUI制定的11个清真手册标准。SCOR方法用于分析与Wuni女士直接相关的每个利益相关者活动，因此可以通过SCOR方法和清真保证系统(SJH)来描述清真供应链的流程模式。清真香肠产品供应链流程模式供应商、制造商、零售商、RPA Siantrah利益相关者活动:计划、采购、制造、交付、Pawone Bu Wuni计划、采购、制造、交付、退货，IKM Mart:计划、采购、交付、退货。清真供应链分析RPA Siantrah Ponorogo的评估为“B”值，Pawone购买的葡萄酒评估为“B”值。
{"title":"ANALISIS HALAL SUPPLY CHAIN MANAGEMENT PADA PRODUK FROZEN FOOD SOSIS (STUDI KASUS DI PAWONE BU WUNI PONOROGO)","authors":"Devi Urianty Miftahul Rohmah, M. Kholis, Abdillah Hafidz","doi":"10.21111/atj.v6i1.6874","DOIUrl":"https://doi.org/10.21111/atj.v6i1.6874","url":null,"abstract":"The average growth of the food and beverage market in 2013-2017 is predicted to be above 10%, while frozen food products they are predicted to grow to 16.6%. The purpose of this study was to analyze the activities of each stakeholder related to Pawone Bu Wuni using the SCOR method and the halal supply chain of sausage products in Pawone Bu Wuni. The sausage,raw material used is a raw material that is classified as a material that has a fairly high risk because it uses chicken meat as its basic ingredient and has a fairly high selling value. The raw material for chicken meat used is obtained from the RPA (chicken slaughterhouse) which needs to be reviewed regarding the implementation of a halal assurance system for chicken slaughterhouses that uses 11 halal manual criteria that have been set by MUI. The SCOR method is used to analyze every stakeholder activity that is directly related to Mrs. Wuni, so that the flow pattern of the halal supply chain can be described through the SCOR method and the Halal Assurance System (SJH). Flow Pattern of Halal Supply Chain Sausage Products supplier, manufacturer, retailer, RPA Siantrah stakeholder activities: plan, source, make, deliver, Pawone Bu Wuni plan, source, make, deliver, return, IKM Mart: plan, source, deliver, return. Halal supply chain analysis of RPA Siantrah Ponorogo's assessment with a \"B\" value, Pawone buy wines assessment with a \"B\" value.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78133779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"MINUMAN SERBUK INSTAN DARI KULIT BUAH NAGA DENGAN PERBEDAAN FORMULASI ASAM DAN BASA","authors":"Lasmini Yati, Arinda Dwi Safitri, Deni Aji Saputra, Iffah Muflihati, Sari Suhendriani","doi":"10.21111/atj.v6i1.7233","DOIUrl":"https://doi.org/10.21111/atj.v6i1.7233","url":null,"abstract":"","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91030053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"STRATEGI MITIGASI RISIKO PADA PRODUKSI SAYURAN ORGANIK DARI ASPEK EKONOMI","authors":"Anindita Rahmalia Putri","doi":"10.21111/atj.v6i1.7289","DOIUrl":"https://doi.org/10.21111/atj.v6i1.7289","url":null,"abstract":"","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"76 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76544115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"ANALISIS DAN DESAIN SISTEM PRODUKSI SERAT PUTIH MENGGUNAKAN LIMBAH PADAT SABUT KELAPA SAWIT (PALM PRESS FIBRE)","authors":"Wilda Harlia Devita, Rafika Ratik Srimurni","doi":"10.21111/atj.v6i1.5840","DOIUrl":"https://doi.org/10.21111/atj.v6i1.5840","url":null,"abstract":"","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86749824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Coffee consumption in Indonesia has increased significantly with the increase in coffee shops. According to data obtained from the data books in 2020, coffee consumption has increased by nearly 400,000 tons. The increasing number of coffee shops in Indonesia, particularly the Sleman Regency is due to the pandemic and changes in consumer behavior. Therefore, the purpose of this research was to determine the impact of consumer behavior on the purchasing decisions at Coffee Shops based on the personal, social, psychological, and cultural factors as well as the marketing mix and its improvement during the pandemic. In this research, 10 local coffee shops in the Sleman regency were used and consumers between the ages of 17 and 27 years who had purchased coffee drink products and made transactions in the past six months were selected. The respondents comprised 157 people, and the analysis was carried out using two methods: Partial Least Square Structural Equation Modelling (PLS-SEM) and Importance Performance Analysis (IPA). PLS-SEM was used to analyze the relationship between consumer behavior factors and purchasing decisions while the IPA method was used to analyze the most effective marketing mix during the pandemic. According to the result, the factors that influence the decision to purchase coffee are the psychological factors and marketing mix while personal, cultural, and social factors had no significant effect on the coffee purchasing decisions during the pandemic. Consequently, the marketing mix that needs to be focused on is price adjustment on the drink purchased.
{"title":"The Impact of Consumer Behavior and Marketing Mix on the Decision to Buy Coffee at Coffee Shops in the Sleman Region During the Covid-19 Pandemic","authors":"Alif Madya Bagas Wicaksana, Suharno, W. Supartono","doi":"10.22146/aij.v8i1.73543","DOIUrl":"https://doi.org/10.22146/aij.v8i1.73543","url":null,"abstract":"Coffee consumption in Indonesia has increased significantly with the increase in coffee shops. According to data obtained from the data books in 2020, coffee consumption has increased by nearly 400,000 tons. The increasing number of coffee shops in Indonesia, particularly the Sleman Regency is due to the pandemic and changes in consumer behavior. Therefore, the purpose of this research was to determine the impact of consumer behavior on the purchasing decisions at Coffee Shops based on the personal, social, psychological, and cultural factors as well as the marketing mix and its improvement during the pandemic. In this research, 10 local coffee shops in the Sleman regency were used and consumers between the ages of 17 and 27 years who had purchased coffee drink products and made transactions in the past six months were selected. The respondents comprised 157 people, and the analysis was carried out using two methods: Partial Least Square Structural Equation Modelling (PLS-SEM) and Importance Performance Analysis (IPA). PLS-SEM was used to analyze the relationship between consumer behavior factors and purchasing decisions while the IPA method was used to analyze the most effective marketing mix during the pandemic. According to the result, the factors that influence the decision to purchase coffee are the psychological factors and marketing mix while personal, cultural, and social factors had no significant effect on the coffee purchasing decisions during the pandemic. Consequently, the marketing mix that needs to be focused on is price adjustment on the drink purchased.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"123 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85674634","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
There are five types of cotton waste produced by the Spinning Division of PT. Sri Rejeki Isman Tbk: dropping, flat strip recyclean, flat strip c, air waste, and fan open end, which has a smaller trash content. The research objective is to determine the potential utilization of cotton waste as the basic material for white oyster mushroom planting media, to determine effect of planting media formula on the growth of white oyster mushroom, and to determine the best formula for white oyster mushroom planting media. Utilization of cotton waste are examined by 5 formulas: control with 100% sengon wood powder + 200 gram bran + 10 gram lime (S0), 50% dropping + 50% sengon wood powder + 200 gram bran + 10 gram lime (S1a), 75% dropping + 25% sengon wood powder + 200 gram bran + 10 gram lime (S1b), 50% fan open end + 50% sengon wood powder + 200 gram bran + 10 gram lime (S2a) and 75% fan open end + 25% sengon wood powder + 200 gram bran + 10 gram lime (S2b). This study uses a 5x3 Completely Randomized Design (CRD 5x3) and is then analyzed using the One Way Anova test and the Least Significant Difference (LSD) test. The best formula was chosen for planting media based on the highest score in Zero-One Integer Programming. Parameters observed on the planting media are changes in the content of cellulose and lignin, while on the fungal growth is the form of mycelium fulfillment time; the number of fruit bodies; hood width; wet weight, and stem length. This study indicates that cotton waste can be used as a base material for white oyster mushroom planting media, where the best formula is S2b. During fungal growth, in the planting media with formula S2b, cellulose degradation occurs from 66.7% to 60.8%, and lignin degradation occurs from 10.5% to 6.6%. In addition to the media, formula S2b produces mushrooms with growth characteristics including mycelium fulfillment time of 28.33±1.53 days, the number of fruit bodies 17.67±8.96, hood width 5.76±0.87 cm, wet weight 143.33±26.27 grams, and stalk length 4.52±0.55 cm.
{"title":"Utilization of Cotton Waste from PT Sri Rejeki Isman Tbk. Spinning Division as Basic Material for White Oyster Mushroom (Pleurotus ostreatus) Planting Media","authors":"Tasya Sienita, M. Ainuri, M. Wahyudin","doi":"10.22146/aij.v8i1.73542","DOIUrl":"https://doi.org/10.22146/aij.v8i1.73542","url":null,"abstract":"There are five types of cotton waste produced by the Spinning Division of PT. Sri Rejeki Isman Tbk: dropping, flat strip recyclean, flat strip c, air waste, and fan open end, which has a smaller trash content. The research objective is to determine the potential utilization of cotton waste as the basic material for white oyster mushroom planting media, to determine effect of planting media formula on the growth of white oyster mushroom, and to determine the best formula for white oyster mushroom planting media. Utilization of cotton waste are examined by 5 formulas: control with 100% sengon wood powder + 200 gram bran + 10 gram lime (S0), 50% dropping + 50% sengon wood powder + 200 gram bran + 10 gram lime (S1a), 75% dropping + 25% sengon wood powder + 200 gram bran + 10 gram lime (S1b), 50% fan open end + 50% sengon wood powder + 200 gram bran + 10 gram lime (S2a) and 75% fan open end + 25% sengon wood powder + 200 gram bran + 10 gram lime (S2b). This study uses a 5x3 Completely Randomized Design (CRD 5x3) and is then analyzed using the One Way Anova test and the Least Significant Difference (LSD) test. The best formula was chosen for planting media based on the highest score in Zero-One Integer Programming. Parameters observed on the planting media are changes in the content of cellulose and lignin, while on the fungal growth is the form of mycelium fulfillment time; the number of fruit bodies; hood width; wet weight, and stem length. This study indicates that cotton waste can be used as a base material for white oyster mushroom planting media, where the best formula is S2b. During fungal growth, in the planting media with formula S2b, cellulose degradation occurs from 66.7% to 60.8%, and lignin degradation occurs from 10.5% to 6.6%. In addition to the media, formula S2b produces mushrooms with growth characteristics including mycelium fulfillment time of 28.33±1.53 days, the number of fruit bodies 17.67±8.96, hood width 5.76±0.87 cm, wet weight 143.33±26.27 grams, and stalk length 4.52±0.55 cm.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84750459","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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