Shallot is one of the food commodities that determine or influence the political policy inIndonesia. Shallot (Allium Ascalonicum L) is a horticultural commodity, the price of which oftenexperiences significant fluctuations in Yogyakarta Special Region. Shallot prices can increase ordecrease significantly in monthly or even weekly periode due to fluctuation of its availability. Theobjective of this research was to analyze the fluctuation of shallot availability in the specialregion of Yogyakarta. It was conducted through field survey and by collecting secondary data onshallot commodity in Special Region of Yogyakarta in 2017. To support data about shallotdeterioration rate during storing period, the research on how to store shallot was conducted in awarehouse owned by farmer group “Ngudi Makmur” in Samiran, Parangtritis Village, KretekDistrict, Bantul Regency. The results showed that the fluctuation of shallot availability inYogyakarta Special Region was caused by the decrease of shallot production in the mainproduction center of Bantul district which contributed about 70% from local production, thefluctuation of supply from the surrounding area that had the planting season and harvest seasonssimilar to those in Yogyakarta Special Region, the deterioration rate that was still high duringstoring period and the lack of significant role of BULOG in controlling the availability of shallotdue to limitations of its storage technology
{"title":"Analysis of Shallot (Allium Ascalonicum L) Availability Fluctuation in the Yogyakarta Special Region","authors":"P. Saroyo, Savitri Mareta","doi":"10.22146/aij.v6i2.56952","DOIUrl":"https://doi.org/10.22146/aij.v6i2.56952","url":null,"abstract":"Shallot is one of the food commodities that determine or influence the political policy inIndonesia. Shallot (Allium Ascalonicum L) is a horticultural commodity, the price of which oftenexperiences significant fluctuations in Yogyakarta Special Region. Shallot prices can increase ordecrease significantly in monthly or even weekly periode due to fluctuation of its availability. Theobjective of this research was to analyze the fluctuation of shallot availability in the specialregion of Yogyakarta. It was conducted through field survey and by collecting secondary data onshallot commodity in Special Region of Yogyakarta in 2017. To support data about shallotdeterioration rate during storing period, the research on how to store shallot was conducted in awarehouse owned by farmer group “Ngudi Makmur” in Samiran, Parangtritis Village, KretekDistrict, Bantul Regency. The results showed that the fluctuation of shallot availability inYogyakarta Special Region was caused by the decrease of shallot production in the mainproduction center of Bantul district which contributed about 70% from local production, thefluctuation of supply from the surrounding area that had the planting season and harvest seasonssimilar to those in Yogyakarta Special Region, the deterioration rate that was still high duringstoring period and the lack of significant role of BULOG in controlling the availability of shallotdue to limitations of its storage technology","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74223920","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}
D. Purnomo, A. Bunyamin, Asri Iswa Nurbaiti, M. Nawawi, Diana Sari, W. Gunawan
Fruits Up designed as Agro-Industrial businesses with social business platform. Furthermore, this business is designed to provide a broad impact by connecting value chain and benefits from the village to the city. In its efforts, there are many key partners involved in the business model. Reinforcement of key partners is very important to keep the business sustainable. This research aims to find out the social impact brought by the business. The method used is descriptive with interviews in depth. To illustrate the social impacts of Fruits up Business used Social Business Model Canvas (SBMC). This research also produced a map that describe the distribution of impacts in qualitative and quantitative results from observations that done for 2 years. SBMC ripeness level measured through social impact measurement tools that designed specifically through Forum Group Discussion with stakeholders. Based on the analysis of the Social Business Model Canvas, Fruits Up successfully deliver measurable impacts to the community. Although financially fruits Up still needs to be much improved.
fruit Up被设计为具有社会化商业平台的农产企业。此外，这项业务旨在通过连接价值链和从农村到城市的利益来提供广泛的影响。在它的努力中，有许多关键的合作伙伴参与到商业模式中。加强关键合作伙伴对保持业务可持续发展非常重要。本研究旨在找出企业带来的社会影响。使用的方法是描述性和深度访谈。为了说明fruit up Business的社会影响，使用了社会商业模型画布(SBMC)。这项研究还制作了一张地图，描述了两年观察所得的定性和定量结果的影响分布。通过专门通过与利益相关者的论坛小组讨论设计的社会影响测量工具来测量SBMC成熟度水平。基于对社会商业模式画布的分析，fruit Up成功地为社区带来了可衡量的影响。虽然财务上的成果Up仍然需要很大的改进。
{"title":"Measurement of Social Impact of Community Empowerment Program Based Processed Product Using SBMC Maters (Study Case: Manggo Puree Fruits Up Social Business)","authors":"D. Purnomo, A. Bunyamin, Asri Iswa Nurbaiti, M. Nawawi, Diana Sari, W. Gunawan","doi":"10.22146/aij.v6i2.56954","DOIUrl":"https://doi.org/10.22146/aij.v6i2.56954","url":null,"abstract":"Fruits Up designed as Agro-Industrial businesses with social business platform. Furthermore, this business is designed to provide a broad impact by connecting value chain and benefits from the village to the city. In its efforts, there are many key partners involved in the business model. Reinforcement of key partners is very important to keep the business sustainable. This research aims to find out the social impact brought by the business. The method used is descriptive with interviews in depth. To illustrate the social impacts of Fruits up Business used Social Business Model Canvas (SBMC). This research also produced a map that describe the distribution of impacts in qualitative and quantitative results from observations that done for 2 years. SBMC ripeness level measured through social impact measurement tools that designed specifically through Forum Group Discussion with stakeholders. Based on the analysis of the Social Business Model Canvas, Fruits Up successfully deliver measurable impacts to the community. Although financially fruits Up still needs to be much improved.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"101 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78012360","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 objectives of this research are (1) to know the effect of acid type and concentration on the hydrolysis of Taro tuber starch into liquid sugar (2) to know the type and concentration of acid that can produce the best liquid sugar characteristic in the hydrolysis of Taro tuber starch. The study used a complete randomized design with two factorial patterns. There are the type and concentration of acid used for the hydrolysis of Taro tuber starch. The variables observed were sugar reduction and liquid sugar clarity. The results showed that the type and concentration of acids and their interactions significantly affected the Dextrose Equivalent of liquid sugar produced. The best treatment is hydrolysis using nitric acid (HNO3) with 6% concentration with Dextrosa Equivalent is 57,470 %.
{"title":"Influence of Type and Concentration of Acids on Hydrolisis Starch of “Taro Tuber” Into Sugar Liquid","authors":"A. Hartiati, I. A. M. Tuningrat","doi":"10.22146/aij.v6i2.56956","DOIUrl":"https://doi.org/10.22146/aij.v6i2.56956","url":null,"abstract":"The objectives of this research are (1) to know the effect of acid type and concentration on the hydrolysis of Taro tuber starch into liquid sugar (2) to know the type and concentration of acid that can produce the best liquid sugar characteristic in the hydrolysis of Taro tuber starch. The study used a complete randomized design with two factorial patterns. There are the type and concentration of acid used for the hydrolysis of Taro tuber starch. The variables observed were sugar reduction and liquid sugar clarity. The results showed that the type and concentration of acids and their interactions significantly affected the Dextrose Equivalent of liquid sugar produced. The best treatment is hydrolysis using nitric acid (HNO3) with 6% concentration with Dextrosa Equivalent is 57,470 %.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"89 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82246617","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}
Kharisma Husna Wirasti, M. Maksum, M. P. Kurniawan, A. Sukartiko
Herbal skincare products are becoming more popular nowadays as consumers’ concern regarding the negative side effects of synthetic ingredients are rising as well. XYZ is a newcomer herbal skincare brand from Indonesia and currently has not become one of the 10 famous cosmetic brands in Indonesia. This research was conducted to determine the description of consumer perceptions regarding the quality, price and safety of XYZ products and its influence on consumer loyalty. Questionnaires are distributed online by using google forms to make it easier to cover a wide area. Data collection is done by nonprobability sampling method using purposive and snowball sampling. There were 400 respondents obtained with the criteria of women who have bought and used XYZ products in Indonesia. This research used quantitative, qualitative and descriptive analysis methods. The obtained data was then analyzed by using multiple linear regression method with the help of SPSS software. Based on the conducted research, the results showed the average consumer agrees that XYZ has good product quality, affordable prices and safe to use. Perceived quality, price and safety have a significant effect on the XYZ consumer loyalty products, both partially and simultaneously. Quality perception has the strongest influence whereas, safety perception has the weakest influence on the consumer loyalty.
{"title":"The Effect of Perceived Quality, Price, and Product Safety on Loyalty Consumer XYZ Products","authors":"Kharisma Husna Wirasti, M. Maksum, M. P. Kurniawan, A. Sukartiko","doi":"10.22146/aij.v6i2.56958","DOIUrl":"https://doi.org/10.22146/aij.v6i2.56958","url":null,"abstract":"Herbal skincare products are becoming more popular nowadays as consumers’ concern regarding the negative side effects of synthetic ingredients are rising as well. XYZ is a newcomer herbal skincare brand from Indonesia and currently has not become one of the 10 famous cosmetic brands in Indonesia. This research was conducted to determine the description of consumer perceptions regarding the quality, price and safety of XYZ products and its influence on consumer loyalty. Questionnaires are distributed online by using google forms to make it easier to cover a wide area. Data collection is done by nonprobability sampling method using purposive and snowball sampling. There were 400 respondents obtained with the criteria of women who have bought and used XYZ products in Indonesia. This research used quantitative, qualitative and descriptive analysis methods. The obtained data was then analyzed by using multiple linear regression method with the help of SPSS software. Based on the conducted research, the results showed the average consumer agrees that XYZ has good product quality, affordable prices and safe to use. Perceived quality, price and safety have a significant effect on the XYZ consumer loyalty products, both partially and simultaneously. Quality perception has the strongest influence whereas, safety perception has the weakest influence on the consumer loyalty.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87075070","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}
Mutiara Nanda Harizca, A. D. Guritno, A. P. Pamungkas
Business practice of Snake Fruit in Sleman Region especially in Turi, Tempel, and Pakem District is potential due to high productivity reaching 97.61% from total production in Sleman Region. One of the problems faced along supply chain is less financial document to support decision making. This research aims to develop financial report format base on Indonesia Financial Accounting Standard adjusted to the need of each tier in snake fruit supply chain. There are three main stages in this research, they are identifying snake fruit supply chain and its financial need, developing of financial report, and measuring the acceptance of developed form in each tier. The result shows developed financial report acceptance percentage of farmer is 81.98%, middleman is 80.67%, seller is 78.24% and association is 86.43%. The acceptance then describes into highly positive acceptability
{"title":"Financial Report Format Development Base on Financial Accounting Standard of Indonesia for Snake Fruit (Salaccazalacca (Gaert.) Voss.) Supply Chain","authors":"Mutiara Nanda Harizca, A. D. Guritno, A. P. Pamungkas","doi":"10.22146/aij.v6i2.56953","DOIUrl":"https://doi.org/10.22146/aij.v6i2.56953","url":null,"abstract":"Business practice of Snake Fruit in Sleman Region especially in Turi, Tempel, and Pakem District is potential due to high productivity reaching 97.61% from total production in Sleman Region. One of the problems faced along supply chain is less financial document to support decision making. This research aims to develop financial report format base on Indonesia Financial Accounting Standard adjusted to the need of each tier in snake fruit supply chain. There are three main stages in this research, they are identifying snake fruit supply chain and its financial need, developing of financial report, and measuring the acceptance of developed form in each tier. The result shows developed financial report acceptance percentage of farmer is 81.98%, middleman is 80.67%, seller is 78.24% and association is 86.43%. The acceptance then describes into highly positive acceptability","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"87 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73224500","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}
Small Medium Enterprises (SMEs) play an important role in the economy of Indonesia. It contributed to the 21.20% of national total economy. Global competition is a challenge and an opportunity for SMEs including agroindustry sector. Therefore, it is needed for strengthening their competitiveness. In the midst of this effort, the raising concern about environment issue has increased. This research aims to determine the alternatives or options in production aspect based on lean and green for small-scale crackers industry. Sustainable Value Stream Mapping (SVSM) was applied to describe the production condition and identify wastes from lean and green point of view. Furthermore, Value Stream Analysis Tools (VALSAT) and Life Cycle Impact Assessment (LCIA) were used to analyze waste throughout the production activity. The results show that the small-scale cracker industry has already implemented synergy of lean and green, however some alternatives for reducing lead time and waste are needed such as demand forecasting and improvement of working methods
{"title":"Synergy of Lean and Green for Improving Small-Scale Agroindustry Performance","authors":"M. Kurniasari, N. Khuriyati, W. Wagiman","doi":"10.22146/aij.v6i2.56959","DOIUrl":"https://doi.org/10.22146/aij.v6i2.56959","url":null,"abstract":"Small Medium Enterprises (SMEs) play an important role in the economy of Indonesia. It contributed to the 21.20% of national total economy. Global competition is a challenge and an opportunity for SMEs including agroindustry sector. Therefore, it is needed for strengthening their competitiveness. In the midst of this effort, the raising concern about environment issue has increased. This research aims to determine the alternatives or options in production aspect based on lean and green for small-scale crackers industry. Sustainable Value Stream Mapping (SVSM) was applied to describe the production condition and identify wastes from lean and green point of view. Furthermore, Value Stream Analysis Tools (VALSAT) and Life Cycle Impact Assessment (LCIA) were used to analyze waste throughout the production activity. The results show that the small-scale cracker industry has already implemented synergy of lean and green, however some alternatives for reducing lead time and waste are needed such as demand forecasting and improvement of working methods","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"83 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86842666","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 development of sensory test methods on food products, several methods have been used to measure the level of consumer acceptance, one of which is emotion response method. This study discusses the use of emotion response method for consumer acceptance of food products in the past 10 years and analyzes the use of this method to increase consumer acceptance of fishery products specifically. The method used in this research is literature review using content analysis. From the review of publications published in the reputable journal, the emotion response method has been used for the past 10 years for consumer acceptance of the characteristics of food products, with a limited number of articles. Fishery products are possible to be measured using emotion response method with previously sensory attributes must be mapped according to the products specific atributes, such as umami, fishy or fish aroma.
{"title":"PENGGUNAAN METODE RESPON EMOSI DALAM UJI PENERIMAAN KONSUMEN TERHADAP PRODUK HASIL PERIKANAN","authors":"Tian Nur Ma’rifat","doi":"10.21111/atj.v4i1.4080","DOIUrl":"https://doi.org/10.21111/atj.v4i1.4080","url":null,"abstract":"In development of sensory test methods on food products, several methods have been used to measure the level of consumer acceptance, one of which is emotion response method. This study discusses the use of emotion response method for consumer acceptance of food products in the past 10 years and analyzes the use of this method to increase consumer acceptance of fishery products specifically. The method used in this research is literature review using content analysis. From the review of publications published in the reputable journal, the emotion response method has been used for the past 10 years for consumer acceptance of the characteristics of food products, with a limited number of articles. Fishery products are possible to be measured using emotion response method with previously sensory attributes must be mapped according to the products specific atributes, such as umami, fishy or fish aroma.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91096108","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}
Bagas Aji Ghoni Ramadiansyah, Wendianing Putri Luketsi, Maya Sari
Fruits are agricultural commodities that have high economic value. Pineapple is one of Indonesia's superior tropical fruit. Pineapple can be processed into various products such as juice, sweets, and fruit leather. Fruit leather is a kind of dried candy that can be used as a form of commercial processing on an industrial scale, shaped like a thin sheet of paper with a thickness of 2mm - 3mm. Fruit leather is made from fruit flesh that has been crushed and dried. The purpose of this study was to determine the organoleptic test of 3 differences in drying temperature (60oC, 70oC, 80oC) which included the aroma, taste, texture and color of the subgrade pineapple fruit leather. This study uses a completely randomized design (CRD) method. Data analysis was performed using the one-way Analysis of Variant or (ANOVA) method of analysis with Duncan's further tests. Subgrade pineapple leather with different drying temperature treatment that is 60oC, 70oC, 80oC produces different fruit leather. The final result on fruit leather with a drying temperature of 60oC looks smooth and not too dry. As for the temperature of 70oC the surface texture looks a bit rough but still good. The temperature of 80oC has a rough texture and feels dry. The highest yield was found at the treatment temperature of 60 ° C with a final value of 99.2% of the material, and the lowest value was found at the treatment temperature of 80 ° C with the final value of the material 98.2%. Based on the results of this study, the best treatment was obtained at a temperature of 60oC subgrade pineapple puree. The temperature of 60 ° C in the organoleptic test is characteristic of light brown color and is preferred, the texture is chewy and somewhat preferred, the aroma and taste are preferred, and are the products most favored by panelists.
{"title":"UJI ORGANOLEPTIK PADA FRUIT LEATHER BUAH NANAS SUBGRADE DENGAN SUHU PENGERINGAN YANG BERBEDA","authors":"Bagas Aji Ghoni Ramadiansyah, Wendianing Putri Luketsi, Maya Sari","doi":"10.21111/atj.v4i1.4322","DOIUrl":"https://doi.org/10.21111/atj.v4i1.4322","url":null,"abstract":"Fruits are agricultural commodities that have high economic value. Pineapple is one of Indonesia's superior tropical fruit. Pineapple can be processed into various products such as juice, sweets, and fruit leather. Fruit leather is a kind of dried candy that can be used as a form of commercial processing on an industrial scale, shaped like a thin sheet of paper with a thickness of 2mm - 3mm. Fruit leather is made from fruit flesh that has been crushed and dried. The purpose of this study was to determine the organoleptic test of 3 differences in drying temperature (60oC, 70oC, 80oC) which included the aroma, taste, texture and color of the subgrade pineapple fruit leather. This study uses a completely randomized design (CRD) method. Data analysis was performed using the one-way Analysis of Variant or (ANOVA) method of analysis with Duncan's further tests. Subgrade pineapple leather with different drying temperature treatment that is 60oC, 70oC, 80oC produces different fruit leather. The final result on fruit leather with a drying temperature of 60oC looks smooth and not too dry. As for the temperature of 70oC the surface texture looks a bit rough but still good. The temperature of 80oC has a rough texture and feels dry. The highest yield was found at the treatment temperature of 60 ° C with a final value of 99.2% of the material, and the lowest value was found at the treatment temperature of 80 ° C with the final value of the material 98.2%. Based on the results of this study, the best treatment was obtained at a temperature of 60oC subgrade pineapple puree. The temperature of 60 ° C in the organoleptic test is characteristic of light brown color and is preferred, the texture is chewy and somewhat preferred, the aroma and taste are preferred, and are the products most favored by panelists.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73773445","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}
Sena Fadjar Rochman, A. Nurmaydha, Gusti Randy Pratama
Hazard Analysis and Critical Control Point (HACCP) is a system that identifies hazards to materials, processes, products and prevention ways by controlling the hazard. The D'rent Bakery & Cake was moving in the field of MSME, therefor must be a system that can guarantee and support food safety and quality assurance in the food industry, especially in MSME, namely by implementing the HACCP system. The purpose of this research is to identify the hazards and potential that may arise at every stage of the bread production process in D'rent Bakery & Cake in accordance of the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process Bread at D'rent Bakery & Cake. This research was conducted at MSME the D'rent Bakery & Cake Ponorogo. Data collection i.e. primary data was obtained by observation and interviews. The data analysis technique was dane by using 7 HACCP principles and 12 steps in the implementation of HACCP. This research identifies results in the process of making banana bread from raw materials to become products have same dangers reviewed, including the physical, chemical and biological. In the stage of the production process of banana bread there are 3 processes which are CPP namely the process of mixing bread dough there is a chemical hazard caused by materials contaminated with rust, the process of receiving eggs there is a biological hazard in the form of Salmonella bacteria and the cooling process there is a physical hazard in the form of dust and dirt. The advice from the researchers, were the implementation of HACCP in MSME the D'rent Bakery & Cake can help in fulfilling the quality requirements, increase the consumer confidence and give the vigilance of occurrence of contamination, therefore, they should be carried out internall audit and documented to fulfill the requirements of implementation of HACCP by related management.
{"title":"PENERAPAN SISTEM HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA INDUSTRI ROTI","authors":"Sena Fadjar Rochman, A. Nurmaydha, Gusti Randy Pratama","doi":"10.21111/atj.v4i1.4293","DOIUrl":"https://doi.org/10.21111/atj.v4i1.4293","url":null,"abstract":"Hazard Analysis and Critical Control Point (HACCP) is a system that identifies hazards to materials, processes, products and prevention ways by controlling the hazard. The D'rent Bakery & Cake was moving in the field of MSME, therefor must be a system that can guarantee and support food safety and quality assurance in the food industry, especially in MSME, namely by implementing the HACCP system. The purpose of this research is to identify the hazards and potential that may arise at every stage of the bread production process in D'rent Bakery & Cake in accordance of the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process Bread at D'rent Bakery & Cake. This research was conducted at MSME the D'rent Bakery & Cake Ponorogo. Data collection i.e. primary data was obtained by observation and interviews. The data analysis technique was dane by using 7 HACCP principles and 12 steps in the implementation of HACCP. This research identifies results in the process of making banana bread from raw materials to become products have same dangers reviewed, including the physical, chemical and biological. In the stage of the production process of banana bread there are 3 processes which are CPP namely the process of mixing bread dough there is a chemical hazard caused by materials contaminated with rust, the process of receiving eggs there is a biological hazard in the form of Salmonella bacteria and the cooling process there is a physical hazard in the form of dust and dirt. The advice from the researchers, were the implementation of HACCP in MSME the D'rent Bakery & Cake can help in fulfilling the quality requirements, increase the consumer confidence and give the vigilance of occurrence of contamination, therefore, they should be carried out internall audit and documented to fulfill the requirements of implementation of HACCP by related management.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"82 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84375252","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 : 2020-04-15DOI: 10.24961/J.TEK.IND.PERT.2020.30.1.53
Dzulkarnain, Imam Santoso, Siti Asmaul Mustaniroh
Patchouli oil is one of the export commodities of essential oil which has high economic value. This shows the need to develop patchouli oil cultivation and processing at the farm level, especially in South Konawe Regency. The purpose of this study was to obtain an agro-industry strategy in terms of partnerships both in the production and marketing aspects. The stages of this research began from the field study by interviewing patchouli oil agro-industry actors in South Konawe. The analytical method used was a combination of SWOT (Strengths, Weaknesses, Opportunities, Threats) and Analytical Hierarchy Process (AHP) techniques to get strategic priorities. The results of this study found that the patchouli agro-industry partnership system applied today consists of two patterns including the plasma core pattern for the production aspect and the general trade pattern for the marketing aspect. Furthermore, the alternative strategy that has the highest priority was to increase wider market access by establishing partnerships with a score of 0.369, the second priority was to conduct training in human resource development in collaboration with related agencies with a score of 0.250. The third priority was to strengthen capital by utilizing business networks and the internet to overcome the price game with a score of 0.206, and the last priority was to expand partnerships (parthnership) of patchouli farmers and entrepreneurs in increasing production. Keywords: patchouli oil, partnership, development strategy, SWOT, AHP
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