The improvement strategy of coffee shop was created by first analyzing the quality of product, service, and pricing of coffee shop to determine the customer requirements using questionnaire. 105 customers of Legend Coffee filled the questionnaire. From 30 attributes, 13 of them needed improvement as their performance rating were below their respective importance, thus resulted in low customer satisfaction. Some product quality and service attributes located in the Concentrate Here quadrant, which requires immediate improvement. Based on those results, then strategic improvements will be made with management using QFD. The highest prioritized improvement strategies are increase in human resources with training in accordance with the job description, increase supervision of each division, and clearer preparation and more detailed SOPs. Improvement strategies then developed based on the voice of the customer with a discussion with management.
{"title":"Developing Coffeeshop Improvement Strategy by Considering Voice of Customer","authors":"Abhiseka Pandya, D. Ismoyowati, Suharno","doi":"10.22146/aij.v7i2.64647","DOIUrl":"https://doi.org/10.22146/aij.v7i2.64647","url":null,"abstract":"The improvement strategy of coffee shop was created by first analyzing the quality of product, service, and pricing of coffee shop to determine the customer requirements using questionnaire. 105 customers of Legend Coffee filled the questionnaire. From 30 attributes, 13 of them needed improvement as their performance rating were below their respective importance, thus resulted in low customer satisfaction. Some product quality and service attributes located in the Concentrate Here quadrant, which requires immediate improvement. Based on those results, then strategic improvements will be made with management using QFD. The highest prioritized improvement strategies are increase in human resources with training in accordance with the job description, increase supervision of each division, and clearer preparation and more detailed SOPs. Improvement strategies then developed based on the voice of the customer with a discussion with management.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82924391","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}
W. Supartono, Alfio Fiwa S, I. D., Kartika Saptari P, M. S, Muhammad Rizky R
Tempeh is one of Indonesian traditional food that have been favored by the locals for centuries. Tempeh has a life cycle from the supply of raw materials, production processes, packaging and transportation that have a potential impact on the environment. In this study Life Cycle Assessment (LCA) is used as a tool to evaluate the environmental impact on Global Warming Potential (GMP). The LCA study will be conducted in tempeh industry “Ibu Sujati” located at Pandean Street, Umbulharjo, Yogyakarta. The LCA study will be focused on the energy consumption in production process, including the raw material transportation . The result showed the boiling process which part of production process has the largest GWP value that equals to 0.488388 kg CO2-eq which contributes 78.79% of the total GWP in the system boundaries.
天贝是印度尼西亚的传统食物之一，几个世纪以来一直受到当地人的喜爱。豆豉有一个生命周期，从原材料供应，生产过程，包装和运输，对环境有潜在影响。本研究将生命周期评估(LCA)作为评估环境对全球变暖潜势(GMP)影响的工具。LCA研究将在日惹Umbulharjo的Pandean街的tempeh工业“Ibu Sujati”进行。LCA研究将集中在生产过程中的能源消耗，包括原材料运输。结果表明，沸腾过程是生产过程中GWP值最大的部分，为0.488388 kg CO2-eq，占系统边界总GWP的78.79%。
{"title":"Implementation of Life Cycle Assessment on Tempeh Production at “Tempe Ibu Sujati”, Yogyakarta","authors":"W. Supartono, Alfio Fiwa S, I. D., Kartika Saptari P, M. S, Muhammad Rizky R","doi":"10.22146/aij.v7i2.64650","DOIUrl":"https://doi.org/10.22146/aij.v7i2.64650","url":null,"abstract":"Tempeh is one of Indonesian traditional food that have been favored by the locals for centuries. Tempeh has a life cycle from the supply of raw materials, production processes, packaging and transportation that have a potential impact on the environment. In this study Life Cycle Assessment (LCA) is used as a tool to evaluate the environmental impact on Global Warming Potential (GMP). The LCA study will be conducted in tempeh industry “Ibu Sujati” located at Pandean Street, Umbulharjo, Yogyakarta. The LCA study will be focused on the energy consumption in production process, including the raw material transportation . The result showed the boiling process which part of production process has the largest GWP value that equals to 0.488388 kg CO2-eq which contributes 78.79% of the total GWP in the system boundaries.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"2008 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82562960","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}
Instant chocolate drink is chocolate powder in sachet packaging that has been accompanied by additional ingredients and is easy to consume. Sales competition between products has a determining factor in product selection by consumers and needs to be analyzed on factors that influence consumers to buy. This study aims to find out what are the priority attributes of decisionmaking in willingness to buy instant chocolate drinks. The method used in this research is the Analytical Hierarchy Process (AHP) approach, by arranging the problems hierarchically and then weighting and ranking priorities obtained from the results of distributing questionnaires aided by processing using the Super decision 2.0 application. Based on the results, there are seven (7) subattributes that could be influence consumers in buying an instant chocolate drink: originality taste, affordable prices, product quality, additional flavors, packaging visualization, producers of instant chocolate drink should be able to maintain the originality taste because it becomes the final factor in purchasing decisions. Beside the original taste, producers should be able to maintain affordable prices and not experience an increase in sales prices.
{"title":"Analytical Hierarchy Process of Instant Chocolate Drink Development based-on Consumer Preferences","authors":"M. Wahyudin, W. Wagiman, Vivi F Khulsum","doi":"10.22146/aij.v7i2.64649","DOIUrl":"https://doi.org/10.22146/aij.v7i2.64649","url":null,"abstract":"Instant chocolate drink is chocolate powder in sachet packaging that has been accompanied by additional ingredients and is easy to consume. Sales competition between products has a determining factor in product selection by consumers and needs to be analyzed on factors that influence consumers to buy. This study aims to find out what are the priority attributes of decisionmaking in willingness to buy instant chocolate drinks. The method used in this research is the Analytical Hierarchy Process (AHP) approach, by arranging the problems hierarchically and then weighting and ranking priorities obtained from the results of distributing questionnaires aided by processing using the Super decision 2.0 application. Based on the results, there are seven (7) subattributes that could be influence consumers in buying an instant chocolate drink: originality taste, affordable prices, product quality, additional flavors, packaging visualization, producers of instant chocolate drink should be able to maintain the originality taste because it becomes the final factor in purchasing decisions. Beside the original taste, producers should be able to maintain affordable prices and not experience an increase in sales prices.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"83 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76788463","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}
W. Wagiman, Icha Rizkia Ardaniswari, Welly Prakoso Nugravianto
The tofu industry produces solid waste and wastewater that still contain high protein which suitab le as raw material for biogas. Conversion of waste into biogas will contribute to improving the en vironmental performance of small and medium scale industries to increase the added value for the industry. This research was aimed to develop biogas production process by utilizing wastewater a nd solid waste from tofu industry. There were three stages of process development: biogas product ion from wastewater (as control), biogas production from solid waste, and biogas production from a combination of solid waste and wastewater. The results of the production process were evaluate d based on the volume and its added value on both financial and environmental performance. The output from this research was the model of solid waste and wastewater processing for small and medium scale tofu industry. The result showed that the addition of solid waste of tofu and the sour ce of microorganisms from cow manure was able to produce much larger volume of biogas as muc h as 715 ml in shorter time of 7 days. Another result of this research was to make a better environ ment in tofu industry which is seen from the aspects of health and aesthetic.
{"title":"Biogas Production from Tofu Waste to Improve the Environmental Performance of Tofu Industry","authors":"W. Wagiman, Icha Rizkia Ardaniswari, Welly Prakoso Nugravianto","doi":"10.22146/aij.v7i1.60393","DOIUrl":"https://doi.org/10.22146/aij.v7i1.60393","url":null,"abstract":"The tofu industry produces solid waste and wastewater that still contain high protein which suitab le as raw material for biogas. Conversion of waste into biogas will contribute to improving the en vironmental performance of small and medium scale industries to increase the added value for the industry. This research was aimed to develop biogas production process by utilizing wastewater a nd solid waste from tofu industry. There were three stages of process development: biogas product ion from wastewater (as control), biogas production from solid waste, and biogas production from a combination of solid waste and wastewater. The results of the production process were evaluate d based on the volume and its added value on both financial and environmental performance. The output from this research was the model of solid waste and wastewater processing for small and medium scale tofu industry. The result showed that the addition of solid waste of tofu and the sour ce of microorganisms from cow manure was able to produce much larger volume of biogas as muc h as 715 ml in shorter time of 7 days. Another result of this research was to make a better environ ment in tofu industry which is seen from the aspects of health and aesthetic.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87155967","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}
Entering the digital era, shopping activities no longer have to go directly to the seller to get the desired product, including food products such as fast food, beverages, and variou s cooking needs. Currently customers can meet all their needs just simply by accessing a n e-marketplace application developed by the company to order the desired product and t hen the product will be delivered to the courier to the home or where the customer is loca ted. Until 2018 there are at least 10 e-marketplaces in Indonesia that are growing rapidl y and have the most users, of which 6 of them provide food products. The process of deve loping e-marketplace applications has also become interesting to watch as an effort to op timize the marketing of agroindustry products in the digital age. This study wants to find out what attributes on the e-marketplace application platform that affect customers in the decision-making process to choose certain e-marketplace applications. To achieve these goals, the writer uses the Analytical Hierarchy Process (AHP) approach. And the results show that in the decision-making process customers consider 11 attributes contained in t he e-marketplace application platform. Some of them are product search attributes, selle r reputation information, payment methods offered, protection of customer data, and loca tion maps.
{"title":"Customer Decision Making Analysis in Choosing the eMarketplace which Provide Food Products","authors":"F. N. Azali, M. Wahyudin, A. Suyantohadi","doi":"10.22146/aij.v7i1.60389","DOIUrl":"https://doi.org/10.22146/aij.v7i1.60389","url":null,"abstract":"Entering the digital era, shopping activities no longer have to go directly to the seller to get the desired product, including food products such as fast food, beverages, and variou s cooking needs. Currently customers can meet all their needs just simply by accessing a n e-marketplace application developed by the company to order the desired product and t hen the product will be delivered to the courier to the home or where the customer is loca ted. Until 2018 there are at least 10 e-marketplaces in Indonesia that are growing rapidl y and have the most users, of which 6 of them provide food products. The process of deve loping e-marketplace applications has also become interesting to watch as an effort to op timize the marketing of agroindustry products in the digital age. This study wants to find out what attributes on the e-marketplace application platform that affect customers in the decision-making process to choose certain e-marketplace applications. To achieve these goals, the writer uses the Analytical Hierarchy Process (AHP) approach. And the results show that in the decision-making process customers consider 11 attributes contained in t he e-marketplace application platform. Some of them are product search attributes, selle r reputation information, payment methods offered, protection of customer data, and loca tion maps.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84043835","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}
This study examines the development of an approach for modeling the response of plant growth to nutrient solution temperature in hydroponic cultivation in a dynamic system. Nutrient solution temperature is one of the essential manipulating factors for plant growth in hydroponic cultivation. Determining the optimal control strategy of nutrient solution temperature during cultivation could lead to maximize the growth of the plant. By identifying the process using a dynamic system, the optimal control strategy can be determined. However, developing a dynamic model of plant growth to nutrient solution temperature is not easy due to physiological behavior between them are quite complex and uncertain. We propose the long short-term memory (LSTM) networks to identify and develop a model of dynamic characteristics of plant growth as affected by the nutrient solution temperature. Chili pepper plants were used to obtain time-series data of plant growth, with five different types of dynamic nutrient solution temperature patterns for system identification. The results showed that the proposed LSTM model provides promising performance in predicting the response of plant growth to nutrient solution temperature in hydroponic cultivation.
{"title":"Performance of Long Short-Term Memory Networks for Modeling the Response of Plant Growth to Nutrient Solution Temperature in Hydroponic","authors":"G. Aji, K. Hatou, T. Morimoto","doi":"10.22146/aij.v7i1.60391","DOIUrl":"https://doi.org/10.22146/aij.v7i1.60391","url":null,"abstract":"This study examines the development of an approach for modeling the response of plant growth to nutrient solution temperature in hydroponic cultivation in a dynamic system. Nutrient solution temperature is one of the essential manipulating factors for plant growth in hydroponic cultivation. Determining the optimal control strategy of nutrient solution temperature during cultivation could lead to maximize the growth of the plant. By identifying the process using a dynamic system, the optimal control strategy can be determined. However, developing a dynamic model of plant growth to nutrient solution temperature is not easy due to physiological behavior between them are quite complex and uncertain. We propose the long short-term memory (LSTM) networks to identify and develop a model of dynamic characteristics of plant growth as affected by the nutrient solution temperature. Chili pepper plants were used to obtain time-series data of plant growth, with five different types of dynamic nutrient solution temperature patterns for system identification. The results showed that the proposed LSTM model provides promising performance in predicting the response of plant growth to nutrient solution temperature in hydroponic cultivation.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"2009 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78272065","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}
W. Supartono, A. D. Astari, Ratnadewi Widhiarti, Wahyu Windayanti, Ika Fajriah Gama Putri, Siti Fathonah Gama
Nata de coco is a well-known product in Indonesia which processed from coconut water. In the production process, the input of raw material and energy are needed to make nata de coco which the amounts are not small, as well as the amount of waste and emission which release to the environment. This study was conducted to find out how much the environmental impact in the process of making nata de coco using LCA methodology within the gate to gate scope. Analysis is carried out using functional unit on producing 1 kg of ready-to-sell nata de coco. This study was conducted by following the LCA methodology listed in ISO 14040-14043 series. The environmental impact caused by the production process of nata de coco is presented at midpoint level concentrated on global warming potential (GWP). The findings demonstrated that 0.285 kg of CO2-eq GWP were associated with 1 kg of nata de coco and firewood usage is the major contributes to the CO2 emissions.
{"title":"Global Warming Potential of Nata de Coco Processing using Life Cycle Assessment Approach in CV. XYZ, Yogyakarta, Indonesia","authors":"W. Supartono, A. D. Astari, Ratnadewi Widhiarti, Wahyu Windayanti, Ika Fajriah Gama Putri, Siti Fathonah Gama","doi":"10.22146/aij.v7i1.60395","DOIUrl":"https://doi.org/10.22146/aij.v7i1.60395","url":null,"abstract":"Nata de coco is a well-known product in Indonesia which processed from coconut water. In the production process, the input of raw material and energy are needed to make nata de coco which the amounts are not small, as well as the amount of waste and emission which release to the environment. This study was conducted to find out how much the environmental impact in the process of making nata de coco using LCA methodology within the gate to gate scope. Analysis is carried out using functional unit on producing 1 kg of ready-to-sell nata de coco. This study was conducted by following the LCA methodology listed in ISO 14040-14043 series. The environmental impact caused by the production process of nata de coco is presented at midpoint level concentrated on global warming potential (GWP). The findings demonstrated that 0.285 kg of CO2-eq GWP were associated with 1 kg of nata de coco and firewood usage is the major contributes to the CO2 emissions.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77105298","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}
Along with prosperity improvement of countries in the tropic, the consumption of wheat-based pro ducts such as breads, cakes, noodles and cookies has increasing tendency in the recent years. Wh eat that is grown usually in the sub-tropic has been investigated intensively for trial cultivation in tropical region. Successful cultivation of wheat in the tropic has been reported but the informatio n on its quality was still very few. This paper reported the quality of wheat grown in the field expe riment at 5 different provinces of Indonesia at an altitude ranged from 1000 up to 1650 meter abo ve sea level. Two samples of wheat from each location were taken and analyzed the physical, che mical, pasting and dough properties. The quality of wheat genotype Dewata was varied dependin g on the planting location. Out of five planting locations, only Jawa Tengah could produce good q uality of wheat. Meanwhile, the wheat from other locations were characterized by weak in pasting and dough properties. Wheat with weak pasting and dough properties could not be used for brea d and noodles’ production. However, they were still suitable to produce cookies and cake
{"title":"Grain Quality of Wheat Genotype Dewata Grown Under Wet Tropical Climate of Indonesia","authors":"M. Sulaiman, Irman Syahroni, R. Andini, L. Hakim","doi":"10.22146/aij.v7i1.60388","DOIUrl":"https://doi.org/10.22146/aij.v7i1.60388","url":null,"abstract":"Along with prosperity improvement of countries in the tropic, the consumption of wheat-based pro ducts such as breads, cakes, noodles and cookies has increasing tendency in the recent years. Wh eat that is grown usually in the sub-tropic has been investigated intensively for trial cultivation in tropical region. Successful cultivation of wheat in the tropic has been reported but the informatio n on its quality was still very few. This paper reported the quality of wheat grown in the field expe riment at 5 different provinces of Indonesia at an altitude ranged from 1000 up to 1650 meter abo ve sea level. Two samples of wheat from each location were taken and analyzed the physical, che mical, pasting and dough properties. The quality of wheat genotype Dewata was varied dependin g on the planting location. Out of five planting locations, only Jawa Tengah could produce good q uality of wheat. Meanwhile, the wheat from other locations were characterized by weak in pasting and dough properties. Wheat with weak pasting and dough properties could not be used for brea d and noodles’ production. However, they were still suitable to produce cookies and cake","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85889358","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}
Pub Date : 2020-08-31DOI: 10.24961/J.TEK.IND.PERT.2020.30.2.234
R. Jaya, Eka Fitria, Yusriana, R. Ardiansyah
Decision making process by decision maker in hard situation, limited time as well as uncertainty condition, is needed especially on agroindustry. The papers assessed an implementation of multi-criteria decision making (MCDM) method on agroindustrial decision making process. Several techniques in MCDM method has used by decision makers such as AHP, ANP, Vikor, TOPSIS, VIKOR, SAW, ELECTRE, PROMOTEE, MAUT, and MPE. The objectives of this research were to conduct literature review on an implementation of the techniques in MCDM on agroindustrial sectors and to determine a critically research topic to future works. The literature reviews were undertaken by 87 papers, technical report and handbooks which were related to the topic. Majority articles were downloaded through several scientific webs such as: DOAJ, Crossreef, Researchgate, Academia.edu, EBSCO, Google Scholar, Garuda-Ristek and Science Direct. The clusteritation based on logical framework, generic model and implementation to agroindustrial. At the end was discussed critical judgment on MCDM, particulary AHP and ANP. Keywords: agroindustrial, decision MCDM
{"title":"Implementasi Multi Criteria Decision Making (Mcdm) Pada Agroindustri: Suatu Telaah Literatur","authors":"R. Jaya, Eka Fitria, Yusriana, R. Ardiansyah","doi":"10.24961/J.TEK.IND.PERT.2020.30.2.234","DOIUrl":"https://doi.org/10.24961/J.TEK.IND.PERT.2020.30.2.234","url":null,"abstract":"Decision making process by decision maker in hard situation, limited time as well as uncertainty condition, is needed especially on agroindustry. The papers assessed an implementation of multi-criteria decision making (MCDM) method on agroindustrial decision making process. Several techniques in MCDM method has used by decision makers such as AHP, ANP, Vikor, TOPSIS, VIKOR, SAW, ELECTRE, PROMOTEE, MAUT, and MPE. The objectives of this research were to conduct literature review on an implementation of the techniques in MCDM on agroindustrial sectors and to determine a critically research topic to future works. The literature reviews were undertaken by 87 papers, technical report and handbooks which were related to the topic. Majority articles were downloaded through several scientific webs such as: DOAJ, Crossreef, Researchgate, Academia.edu, EBSCO, Google Scholar, Garuda-Ristek and Science Direct. The clusteritation based on logical framework, generic model and implementation to agroindustrial. At the end was discussed critical judgment on MCDM, particulary AHP and ANP. \u0000Keywords: agroindustrial, decision MCDM","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"88 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78588800","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}
Cassava peel has high carbon content. It becomes potential as an adsorbent in adsorbing laundry phosphate compounds. Utilization of cassava peel into activated charcoal is an effort to reduce waste from the cassava processing industries. This study used two types of activated carbon from cassava peel, i.e. acid activated charcoal using HCl 0.4 M and alkaline activated charcoal using KOH 0.4 M. The objectives of this research were to determine: (1) the optimum contact time of adsorption at 30, 60, 90, 120, 150, and 180 min treatment time; (2) the optimum pH value of adsorption at pH 4, 6, 8, and 10; and (3) the adsorption capacity using adsorbent concentration treatment of 0.5%, 1%, 1.5%, 2%, and 2.5% (w/v). The experimental design used was a Single Factor Randomized Block Trial Design, ANOVA-DNMRT statistical analysis, and linear graphic for descriptive analysis. The analysis of the activated charcoal showed that water contents of the acid activated charcoal and the alkaline activated charcoal were 3.49% and 2.89%, respectively; the ash contents were 6.78% and 9.03%, respectively. The water content and ash content meet the standard of SNI 06-3730-1995. The performance test showed that the optimum contact time and pH of acid activated charcoal were 30 min and pH 4, while the alkaline activated charcoal was 90 min and pH 6. The adsorption capacity of acid active charcoal was 0.26 mg/g and the adsorption capacity of alkaline active charcoal was 0.49 mg/g. Activated carbon from the cassava skin can be used as an adsorbent to reduce phosphate concentrations in laundry waste. Keywords: activated charcoal, adsorption, cassava peel, laundry waste, phosphate
{"title":"Kinerja Karbon Aktif Dari Kulit Singkong Dalam Menurunkan Konsentrasi Fosfat Pada Air Limbah Laundry","authors":"Illah Sailah, Fitri Mulyaningsih, Andes Ismayana, Tyara Puspaningrum, Anis Annisa Adnan, Nastiti Siswi Indrasti","doi":"10.24961/J.TEK.IND.PERT.2020.30.2.180","DOIUrl":"https://doi.org/10.24961/J.TEK.IND.PERT.2020.30.2.180","url":null,"abstract":"Cassava peel has high carbon content. It becomes potential as an adsorbent in adsorbing laundry phosphate compounds. Utilization of cassava peel into activated charcoal is an effort to reduce waste from the cassava processing industries. This study used two types of activated carbon from cassava peel, i.e. acid activated charcoal using HCl 0.4 M and alkaline activated charcoal using KOH 0.4 M. The objectives of this research were to determine: (1) the optimum contact time of adsorption at 30, 60, 90, 120, 150, and 180 min treatment time; (2) the optimum pH value of adsorption at pH 4, 6, 8, and 10; and (3) the adsorption capacity using adsorbent concentration treatment of 0.5%, 1%, 1.5%, 2%, and 2.5% (w/v). The experimental design used was a Single Factor Randomized Block Trial Design, ANOVA-DNMRT statistical analysis, and linear graphic for descriptive analysis. The analysis of the activated charcoal showed that water contents of the acid activated charcoal and the alkaline activated charcoal were 3.49% and 2.89%, respectively; the ash contents were 6.78% and 9.03%, respectively. The water content and ash content meet the standard of SNI 06-3730-1995. The performance test showed that the optimum contact time and pH of acid activated charcoal were 30 min and pH 4, while the alkaline activated charcoal was 90 min and pH 6. The adsorption capacity of acid active charcoal was 0.26 mg/g and the adsorption capacity of alkaline active charcoal was 0.49 mg/g. Activated carbon from the cassava skin can be used as an adsorbent to reduce phosphate concentrations in laundry waste. \u0000Keywords: activated charcoal, adsorption, cassava peel, laundry waste, phosphate","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"791 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77532781","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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