Companies need an Occupational Safety and Health (OSH) culture based on a new life guidance during the Covid-19 pandemic. The application of OSH at So Good Food Dairy Company is moderate, though there are no control measures to minimize this risk. This study further aimed to analyze the application of OSH in the workplace and determine the implementation of the OSH Management System (OSHMS). Furthermore, it focused on identifying the probability of accidents at each workstation and proposed risk mitigation plans and anticipatory steps. Questionnaires were then administered to collect primary data from 62 respondents at the So Good Food Dairy Company’s processing, filling, packing, and storage workstations. Similarly, secondary data were obtained from documented information about the company’s OSH. All the respondents provided valid answers with a Cronbach alpha value of 0.9671, considered very reliable. Moreover, the questionnaire responses showed that So Good Food Dairy Company was rated highly by workers. Failure Mode and Effects Analysis (FMEA) was used to identify the factors causing work accidents and Risk Priority Number (RPN), while recommendations for improvement were made based on the Hazard Identification Risk Assessment & Risk Control (HIRARC) principles. A total of 12 probability accidents were observed in processing, four in filling and packing, and six in storage. Therefore, this study proposes an OSH design that includes an OSHMS planning based on clauses ISO 45001:2018 and ISO/PAS 45005:2020. Additionally, seven OSH programs and a risk mitigation road map using the Pareto Chart principle to set priorities were recommended.
在2019冠状病毒病大流行期间，企业需要一种基于新生活指导的职业安全与健康(OSH)文化。So Good Food Dairy Company的职业安全与卫生应用是适度的，尽管没有控制措施将这种风险降到最低。本研究旨在进一步分析职业安全健康在工作场所的应用，确定职业安全健康管理体系(OSHMS)的实施情况。此外，它侧重于确定每个工作站发生事故的可能性，并提出风险缓解计划和预期步骤。然后对So Good食品乳制品公司的加工、灌装、包装和储存工作站的62名受访者进行问卷调查，收集主要数据。同样，次要数据是从公司的职业安全与健康文件信息中获得的。所有被调查者都提供了有效的答案，Cronbach alpha值为0.9671，认为是非常可靠的。此外，问卷调查结果显示，员工对So Good Food Dairy Company的评价很高。失效模式和影响分析(FMEA)用于识别导致工作事故的因素和风险优先级数(RPN)，并根据危害识别、风险评估和风险控制(HIRARC)原则提出改进建议。在加工过程中共观察到12次概率事故，在灌装和包装中观察到4次，在储存中观察到6次。因此，本研究提出了一种职业健康安全设计，其中包括基于ISO 45001:2018和ISO/PAS 45005:2020条款的职业健康安全管理体系规划。此外，还推荐了七个职业安全与卫生项目和一个使用帕累托图原则确定优先事项的风险缓解路线图。
{"title":"Planning Occupational Safety and Health Management System (OSHMS) Based on The Covid-19 Pandemic Guidance at So Good Food Dairy Company","authors":"Ali Al Farisi, M. Ushada, M. Wahyudin","doi":"10.22146/aij.v8i1.73544","DOIUrl":"https://doi.org/10.22146/aij.v8i1.73544","url":null,"abstract":"Companies need an Occupational Safety and Health (OSH) culture based on a new life guidance during the Covid-19 pandemic. The application of OSH at So Good Food Dairy Company is moderate, though there are no control measures to minimize this risk. This study further aimed to analyze the application of OSH in the workplace and determine the implementation of the OSH Management System (OSHMS). Furthermore, it focused on identifying the probability of accidents at each workstation and proposed risk mitigation plans and anticipatory steps. Questionnaires were then administered to collect primary data from 62 respondents at the So Good Food Dairy Company’s processing, filling, packing, and storage workstations. Similarly, secondary data were obtained from documented information about the company’s OSH. All the respondents provided valid answers with a Cronbach alpha value of 0.9671, considered very reliable. Moreover, the questionnaire responses showed that So Good Food Dairy Company was rated highly by workers. Failure Mode and Effects Analysis (FMEA) was used to identify the factors causing work accidents and Risk Priority Number (RPN), while recommendations for improvement were made based on the Hazard Identification Risk Assessment & Risk Control (HIRARC) principles. A total of 12 probability accidents were observed in processing, four in filling and packing, and six in storage. Therefore, this study proposes an OSH design that includes an OSHMS planning based on clauses ISO 45001:2018 and ISO/PAS 45005:2020. Additionally, seven OSH programs and a risk mitigation road map using the Pareto Chart principle to set priorities were recommended.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85854413","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}
The natural ripening of ambon kuning, a typical banana widely consumed in Indonesia, tends to produce a non-uniform yellowish peel color of the fruits. Some degreening techniques using calcium carbide or ethepon, although improving the peel color appearance, may pose a safety risk compared to ethylene degreening, a technique using ethylene gas, a gas naturally produced by the fruit. This study aimed to determine the effect of ethylene degreening on changes in peel color, physical quality, and chemical content of ambon kuning and determine the combination of treatment that produces the best results. Taguchi design, with two levels for each of the three treatment factors (ethylene gas concentrations of 185.2 and 277.8 ppm, storage temperatures of 16±1 and 29±1 °C, and gas exposure time of 48 and 72 hours) was applied to banana samples stored in a hermetic bag in a temperature-controlled container. Grey Relational Analysis (GRA) was applied to get the best results considering multiple performance measures: peel color (measured as lightness L*-, green -a*-, and yellow b*-values), hardness of peel and pulp, total dissolved solids, total chlorophyll, and total carotenoids contents. The best results were obtained when degreening was carried out with a gas concentration of 185.2 ppm at a storage temperature of 16±1 °C for 48 hours.
{"title":"Effects of Ethylene Degreening on Peel Color, Physical Quality, and Chemical Content of Ambon Kuning (Musa acuminata Colla)","authors":"Ardhianata Triasmoko, A. Sukartiko, N. Khuriyati","doi":"10.22146/aij.v8i1.73545","DOIUrl":"https://doi.org/10.22146/aij.v8i1.73545","url":null,"abstract":"The natural ripening of ambon kuning, a typical banana widely consumed in Indonesia, tends to produce a non-uniform yellowish peel color of the fruits. Some degreening techniques using calcium carbide or ethepon, although improving the peel color appearance, may pose a safety risk compared to ethylene degreening, a technique using ethylene gas, a gas naturally produced by the fruit. This study aimed to determine the effect of ethylene degreening on changes in peel color, physical quality, and chemical content of ambon kuning and determine the combination of treatment that produces the best results. Taguchi design, with two levels for each of the three treatment factors (ethylene gas concentrations of 185.2 and 277.8 ppm, storage temperatures of 16±1 and 29±1 °C, and gas exposure time of 48 and 72 hours) was applied to banana samples stored in a hermetic bag in a temperature-controlled container. Grey Relational Analysis (GRA) was applied to get the best results considering multiple performance measures: peel color (measured as lightness L*-, green -a*-, and yellow b*-values), hardness of peel and pulp, total dissolved solids, total chlorophyll, and total carotenoids contents. The best results were obtained when degreening was carried out with a gas concentration of 185.2 ppm at a storage temperature of 16±1 °C for 48 hours.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78234763","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}
Naufal Dhiya Hibatullah, A. D. Guritno, A. D. Nugrahini
Waste are commonly generated during the utilization of raw materials. Therefore, they are become important to consider lean manufacturing to achieve the overall business objectives. PT XYZ is a major company in processing pine resin and its derivatives, including gum rosin, turpentine and rosin ester, mainly used as featured commodities. During production, a certain amount of unwanted materials in the form of defect and in the form of work-in-process (WIP) that caused waiting wastes are obtained, particularly at the rosin ester floor. This study aims to identify the waste types and their dominant factors that caused waste occurred in PT XYZ, as well as recommend improvement strategies in boosting production efficiency. Based on the identification results, two dominant wastes occurred in the form of defects and waiting. The defect and scrap portions were prevalent in gum rosin drops, flakes, brushed dust and products that did not fulfill color and size specifications at 63.72 kg/shift that equal to 2,08% scrap rate per shift. Meanwhile, waiting waste refers to work-in-process (WIP) on Oleo Pine Resin (OPR) storage and delay interval for a complete sampling process. The WIP circumstance was also observed at the packaging workstation. Furthermore, repairing tank leaks, allocating special workers to flaking workstations, extending workers’ supervision, combining flake cooling and transportation processes, procuring cooling conveyors and increasing the quantity of esterification reactors were recommendations for optimum production. These proposed activities have the capacity to enhance the process cycle efficiency (PCE) value from 4.65 to 6.34%.
{"title":"The Analysis of Lean Manufacturing in Waste Reduction During Rosin Ester Production at PT XYZ","authors":"Naufal Dhiya Hibatullah, A. D. Guritno, A. D. Nugrahini","doi":"10.22146/aij.v8i1.73540","DOIUrl":"https://doi.org/10.22146/aij.v8i1.73540","url":null,"abstract":"Waste are commonly generated during the utilization of raw materials. Therefore, they are become important to consider lean manufacturing to achieve the overall business objectives. PT XYZ is a major company in processing pine resin and its derivatives, including gum rosin, turpentine and rosin ester, mainly used as featured commodities. During production, a certain amount of unwanted materials in the form of defect and in the form of work-in-process (WIP) that caused waiting wastes are obtained, particularly at the rosin ester floor. This study aims to identify the waste types and their dominant factors that caused waste occurred in PT XYZ, as well as recommend improvement strategies in boosting production efficiency. Based on the identification results, two dominant wastes occurred in the form of defects and waiting. The defect and scrap portions were prevalent in gum rosin drops, flakes, brushed dust and products that did not fulfill color and size specifications at 63.72 kg/shift that equal to 2,08% scrap rate per shift. Meanwhile, waiting waste refers to work-in-process (WIP) on Oleo Pine Resin (OPR) storage and delay interval for a complete sampling process. The WIP circumstance was also observed at the packaging workstation. Furthermore, repairing tank leaks, allocating special workers to flaking workstations, extending workers’ supervision, combining flake cooling and transportation processes, procuring cooling conveyors and increasing the quantity of esterification reactors were recommendations for optimum production. These proposed activities have the capacity to enhance the process cycle efficiency (PCE) value from 4.65 to 6.34%.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75217277","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}
Hidayatun Nufus, Gusti Randy Pratama, Devi Urianty Miftahul
{"title":"ANALISIS RANTAI NILAI AGROINDUSTRI BIOFARMAKA KOMODITAS KUNYIT DI KABUPATEN PONOROGO","authors":"Hidayatun Nufus, Gusti Randy Pratama, Devi Urianty Miftahul","doi":"10.21111/atj.v5i2.6733","DOIUrl":"https://doi.org/10.21111/atj.v5i2.6733","url":null,"abstract":"","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"224 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91445900","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":"PENGARUH JENIS BIOAKTIVATOR DALAM PEMBUATAN PUPUK ORGANIK CAIR DARI LIMBAH PASAR, DAUN KERING DAN AMPAS TAHU","authors":"Hernowo Widodo, Laras Andria Wardani, Vicky Anderesta Kuswoyo","doi":"10.21111/atj.v5i2.6714","DOIUrl":"https://doi.org/10.21111/atj.v5i2.6714","url":null,"abstract":"","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"124 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77311193","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}
Muhammad Ivanto, Wiranto Wiranto, Eka Eka, M. Syahrullah, H. Herman, Nugroho Karya Yudha
{"title":"RANCANG BANGUN ALAT PENGERING AKAR KAYU BAJAKAH DENGAN MEMANFAATKAN TENAGA SURYA (SOLAR DRYER) DAN KOMPOR BIOMASSA","authors":"Muhammad Ivanto, Wiranto Wiranto, Eka Eka, M. Syahrullah, H. Herman, Nugroho Karya Yudha","doi":"10.21111/atj.v5i2.6776","DOIUrl":"https://doi.org/10.21111/atj.v5i2.6776","url":null,"abstract":"","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"81 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91292802","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}
R. Rahmawati, Astrid Damayanti, Sri Djajati, Anugerah Dany Priyanto
{"title":"EVALUASI PROKSIMAT DAN ORGANOLEPTIK BEKASAM IKAN WADER (Rasbora lateristriata) BERDASARKAN PERBEDAAN LAMA FERMENTASI DAN KONSENTRASI GARAM","authors":"R. Rahmawati, Astrid Damayanti, Sri Djajati, Anugerah Dany Priyanto","doi":"10.21111/atj.v5i2.6869","DOIUrl":"https://doi.org/10.21111/atj.v5i2.6869","url":null,"abstract":"","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"99 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85870506","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}
In the current era, the increase in infrastructure development correlate with the increased use of concrete. This is because currently, many buildings used concrete. However, concrete is prone to damage due to incomplete processes, for example cracking. Based on several studies that have been reviewed, these problems can be minimized by using silica, both micro, and nano sizes. In general, the silica used comes from quartz sand in the concrete mixture that has been studied. On the one hand, the use of silica is beneficial in the manufacture of concrete, but on the other hand it has a negative impact on the environment. If this is not done prevention, the environment will be more damaged. Therefore, this article looks at the potential of silica from rice husk ash and looks at the characteristics of concrete with silica addition from quartz sand.
{"title":"POTENSI PENGGUNAAN PARTIKEL NANOSILIKA DARI ABU SEKAM PADI SEBAGAI BAHAN TAMBAHAN DALAM PEMBUATAN BETON (MINI REVIEW)","authors":"A. Nugraha","doi":"10.21111/ATJ.V5I1.5111","DOIUrl":"https://doi.org/10.21111/ATJ.V5I1.5111","url":null,"abstract":"In the current era, the increase in infrastructure development correlate with the increased use of concrete. This is because currently, many buildings used concrete. However, concrete is prone to damage due to incomplete processes, for example cracking. Based on several studies that have been reviewed, these problems can be minimized by using silica, both micro, and nano sizes. In general, the silica used comes from quartz sand in the concrete mixture that has been studied. On the one hand, the use of silica is beneficial in the manufacture of concrete, but on the other hand it has a negative impact on the environment. If this is not done prevention, the environment will be more damaged. Therefore, this article looks at the potential of silica from rice husk ash and looks at the characteristics of concrete with silica addition from quartz sand.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81611130","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}
XYZ Sugar Factory is a sugar factory which has problems related to the effectiveness of the machines at the sugar cane milling station. This can be seen in the condition of machines that are outdated and in 2013 the level of machine downtime at milling stations tended to increase and exceeded the standard percentage set by the company for the last 3 months. Measurement of machine performance at this milling station uses the Overall Equipment Effectiveness (OEE) method, which is then carried out by measuring six big losses to determine the amount of efficiency lost. From the six factors, it can be identified which factor of losses has the biggest contribution in influencing the level of machine effectiveness by using the Pareto diagram. The data used were data from 12 May - 10 November 2014. During that period, the availability value was 94.72%, the performance value was 90.31%, and the quality was 96.78%, so that the OEE value was 82.95%, which means has not met the best practice OEE value, which is at least 85%. The main factors that affect the effectiveness of the machine are idling and minor stoppages losses, namely the machine is idle due to the time waiting for the sugarcane to enter and the problem of machines outside the milling station.
{"title":"Measurement of the Performance of the Sugar Cane Grinding Machine at the XYZ Sugar Factory","authors":"Elok Pawening Maharani, E. Suwondo, D. Nugroho","doi":"10.22146/aij.v7i2.64646","DOIUrl":"https://doi.org/10.22146/aij.v7i2.64646","url":null,"abstract":"XYZ Sugar Factory is a sugar factory which has problems related to the effectiveness of the machines at the sugar cane milling station. This can be seen in the condition of machines that are outdated and in 2013 the level of machine downtime at milling stations tended to increase and exceeded the standard percentage set by the company for the last 3 months. Measurement of machine performance at this milling station uses the Overall Equipment Effectiveness (OEE) method, which is then carried out by measuring six big losses to determine the amount of efficiency lost. From the six factors, it can be identified which factor of losses has the biggest contribution in influencing the level of machine effectiveness by using the Pareto diagram. The data used were data from 12 May - 10 November 2014. During that period, the availability value was 94.72%, the performance value was 90.31%, and the quality was 96.78%, so that the OEE value was 82.95%, which means has not met the best practice OEE value, which is at least 85%. The main factors that affect the effectiveness of the machine are idling and minor stoppages losses, namely the machine is idle due to the time waiting for the sugarcane to enter and the problem of machines outside the milling station.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81132008","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}
Mahmudun Ainuri, N. Fatmawati, F. A. Permana, A. N. Jatu
“Bakpia” is one of food agroindustrial products that use mung bean (Vigna radiata) as raw material. Mung bean peel waste is a source of organic materiali and available in abundance in Yogyakarta. One scenario to improve by-products of bakpia is utilize them as raw material of charcoal briquettes, as alternative energy and due to the decline of petroleum reserves and a dramatic explosion in demand for energy, and liquid smoke for food preservation. This study is conducted to evaluate the critical variables that effect on the production of liquid smoke and charcoal of mung bean peel waste on pyrolysis. This study converted by product of “bakpia” to high value product as liquid smoke and charcoal brequettes. To ensure its quality, pyrolysis process in difference in temperature and the time were conducted. Quality liquid smoke is determined by phenol content, acidity, and the pH value. The production of charcoal, pyrolysis treated in addition based on the temperature and duration of operation, also the weight ratio of the adhesive mixture and pressure. Quality parameters of charcoal briquettes based on physic-chemical properties, namely: water content, ash content, volatile content and calorific value assessed, bound-carbon content, density, and performance of combustion. Besides the technical criteria, financial aspects also be taken into consideration their financial feasibility such as; NPV, IRR, PBP and PI. It was found that charcoal production of mung beans peel waste based on temperature and the duration of the pyrolysis 400 °C for 3 hours, with the results of 7.31 % water content , 22.21 % ash content, 57.03 % volatile compound , and 6696,041 cal/g calorific value. Charcoal Quality obtained at 5 % the amount of adhesive, 50 Kg/m2 pressure of pressing, which 4.93 % of ash content, 14.84 % volatile content, 6188.53 cal/g calorific value, 76.37 % bound carbon content, and has a density of 0.63 g/cm3. The performance of combustion, reached in 6th minute and longer burning flame. The financial feasibility of charcoal briquettes and liquid smoke of mung beans peel waste produce PBP of 1.12 years, NPV of IDR 35,947,702, - IRR of 73.6% and PI of 5.15.
{"title":"Development by Product of Mung Bean as Agroindustrial Product for Liquid Smoke and Charcoal Briquettes","authors":"Mahmudun Ainuri, N. Fatmawati, F. A. Permana, A. N. Jatu","doi":"10.22146/aij.v7i2.64648","DOIUrl":"https://doi.org/10.22146/aij.v7i2.64648","url":null,"abstract":"“Bakpia” is one of food agroindustrial products that use mung bean (Vigna radiata) as raw material. Mung bean peel waste is a source of organic materiali and available in abundance in Yogyakarta. One scenario to improve by-products of bakpia is utilize them as raw material of charcoal briquettes, as alternative energy and due to the decline of petroleum reserves and a dramatic explosion in demand for energy, and liquid smoke for food preservation. This study is conducted to evaluate the critical variables that effect on the production of liquid smoke and charcoal of mung bean peel waste on pyrolysis. This study converted by product of “bakpia” to high value product as liquid smoke and charcoal brequettes. To ensure its quality, pyrolysis process in difference in temperature and the time were conducted. Quality liquid smoke is determined by phenol content, acidity, and the pH value. The production of charcoal, pyrolysis treated in addition based on the temperature and duration of operation, also the weight ratio of the adhesive mixture and pressure. Quality parameters of charcoal briquettes based on physic-chemical properties, namely: water content, ash content, volatile content and calorific value assessed, bound-carbon content, density, and performance of combustion. Besides the technical criteria, financial aspects also be taken into consideration their financial feasibility such as; NPV, IRR, PBP and PI. It was found that charcoal production of mung beans peel waste based on temperature and the duration of the pyrolysis 400 °C for 3 hours, with the results of 7.31 % water content , 22.21 % ash content, 57.03 % volatile compound , and 6696,041 cal/g calorific value. Charcoal Quality obtained at 5 % the amount of adhesive, 50 Kg/m2 pressure of pressing, which 4.93 % of ash content, 14.84 % volatile content, 6188.53 cal/g calorific value, 76.37 % bound carbon content, and has a density of 0.63 g/cm3. The performance of combustion, reached in 6th minute and longer burning flame. The financial feasibility of charcoal briquettes and liquid smoke of mung beans peel waste produce PBP of 1.12 years, NPV of IDR 35,947,702, - IRR of 73.6% and PI of 5.15.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"149 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82868524","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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