Fruits Up is one of the small and medium sized enterprises (SMEs) which is engaged in developing puree mango beverage. To satisfy the consumer, Fruits Up decided not to use chemical preservatives as a solution to be a healthy drink with longer shelf life time product. The purpose of this research is to conduct pasteurization process on Fruits Up product as solution of increasing product shelf life time without the use of chemical preservatives. Comparison of existing products will be analyzed using microbiological quantitative analysis with Total Plate Count (TPC) method and presented in the form of Standard Plate Count (SPC). The sampling method was using a Completely Randomized Factorial Design with difference room temperature and storage time (1 day, 3 day and 5 day). According to the result, the least amount of bacteriology is present in the pasteurized Fruits Up product with H1 storage of refrigerator temperature (10°C) and the highest amount is found on Fruits Up products that have not been pasteurized with H5 storage of room temperature (26°C). Based on the results, a significant decrease in TPC occurs during the pasteurization process so that the pasteurization process is highly recommended to be performed permanently
{"title":"The Comparation Study of Pasteurized \"Fruits Up\" Products Using TPC (Total Plate Count) Method","authors":"Bunyamin Anas, S. Natasha, P. Dwi, Nawawi Marlis","doi":"10.22146/aij.v6i1.53955","DOIUrl":"https://doi.org/10.22146/aij.v6i1.53955","url":null,"abstract":"Fruits Up is one of the small and medium sized enterprises (SMEs) which is engaged in developing puree mango beverage. To satisfy the consumer, Fruits Up decided not to use chemical preservatives as a solution to be a healthy drink with longer shelf life time product. The purpose of this research is to conduct pasteurization process on Fruits Up product as solution of increasing product shelf life time without the use of chemical preservatives. Comparison of existing products will be analyzed using microbiological quantitative analysis with Total Plate Count (TPC) method and presented in the form of Standard Plate Count (SPC). The sampling method was using a Completely Randomized Factorial Design with difference room temperature and storage time (1 day, 3 day and 5 day). According to the result, the least amount of bacteriology is present in the pasteurized Fruits Up product with H1 storage of refrigerator temperature (10°C) and the highest amount is found on Fruits Up products that have not been pasteurized with H5 storage of room temperature (26°C). Based on the results, a significant decrease in TPC occurs during the pasteurization process so that the pasteurization process is highly recommended to be performed permanently","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"65 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76417908","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}
Pegagan (Centella asiatica) is a wild plant with various kinds of efficacies for health and usually as herbal or traditional medicine. Pegagan has been processed into various new products including chips. Pegagan Chips are hygroscopic product that easy to absorb water from the environment. The objective of this study was to determine the shelf life of Pegagan Chips packed in different type of packaging materials. The shelf life of Pegagan Chips was determined using Accelerated Shelf-Life Testing (ASLT) method with a critical moisture content approach. Two different types of packaging used were polyethylene (PE) plastic and standing pouch aluminum foil. The samples were stored at 28°C and RH 75%. The results showed that the shelf life of Pegagan Chips with PE plastic and aluminum foil standing pouch were 83 and 139 days, respectively. Aluminum foil standing pouch possessed lower packaging permeability which was 0.0603 g/m2.day.mmHg compared to PE plastic.
{"title":"Shelf Life Determination of Pegagan (Centella asiatica) Chips Using Accelerated Shelf-Life Testing (ASLT) Method","authors":"Wijanarti Sri, Ambarwati Galih, S. Iman","doi":"10.22146/aij.v6i1.53957","DOIUrl":"https://doi.org/10.22146/aij.v6i1.53957","url":null,"abstract":"Pegagan (Centella asiatica) is a wild plant with various kinds of efficacies for health and usually as herbal or traditional medicine. Pegagan has been processed into various new products including chips. Pegagan Chips are hygroscopic product that easy to absorb water from the environment. The objective of this study was to determine the shelf life of Pegagan Chips packed in different type of packaging materials. The shelf life of Pegagan Chips was determined using Accelerated Shelf-Life Testing (ASLT) method with a critical moisture content approach. Two different types of packaging used were polyethylene (PE) plastic and standing pouch aluminum foil. The samples were stored at 28°C and RH 75%. The results showed that the shelf life of Pegagan Chips with PE plastic and aluminum foil standing pouch were 83 and 139 days, respectively. Aluminum foil standing pouch possessed lower packaging permeability which was 0.0603 g/m2.day.mmHg compared to PE plastic.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89617229","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}
Abu Production Handycraft was a small and medium enterprise (SME) that produced various types of handicraft products, such as tissue boxes, lamp cups, ashtrays, fruit baskets, flowerpots, flower vases, plaques, trays, souvenirs, and other types of wooden craft product. One of production processes was sanding process which was performed by the operator while in sitting position on a small bench for long time. It caused the worker worked with the back in bent position, head bowed, elbows and both legs include knees folded. Standardised Nordic Questionnaires (SNQ) revealed that the worker suffered from pain in the neck, shoulder, elbow, wrist, back, buttock, and knee. So, it could effect on the work productivity. The objective of this research was to redesign of squared-profile wood sanding machine for Work-position and Productivity Improvement. The concept of ergonomics was applied for work facilities designing. The discomfort perceived, standard time, and work productivity would be measured for comparing between pre and post redesigning conditions on this research. The anthropometric data was taken as reference for the dimension of sanding machine design which matched to the body dimension of the worker. SolidWorks software was used in this research for sanding machine designing. The result showed a decrease on the level of discomfort of 70% into 10%. Regarding to the standard time, the result showed 20.96 minutes/unit and 7.99 minutes/unit for initial and final condition, respectively. It indicated a decrease of 61.88% in term of standard time. Related to the standard output, it showed 3.00 units/minute for initial condition and 8.00 units/minute for final condition. It indicated that there was an increase of 166.67% in term of productivity when compared to the initial condition.
Abu Production Handycraft是一家中小型企业，生产各种类型的工艺品，如纸巾盒、灯杯、烟灰缸、果篮、花盆、花瓶、牌匾、托盘、纪念品和其他类型的木制工艺品。其中一个生产过程是砂化过程，该过程是由操作员长时间坐在小工作台上进行的。它导致工人工作时背部弯曲，低头，手肘和双腿包括膝盖折叠。标准化北欧问卷(SNQ)显示，该员工的颈部、肩部、肘部、手腕、背部、臀部和膝盖疼痛。因此，这可能会影响工作效率。本研究的目的是重新设计方型材木材砂磨机，以提高工作位置和生产率。将人机工程学的概念应用于工作设施的设计。在本研究中，通过测量被试的不适感、标准时间和工作效率来比较重新设计前后的条件。以人体测量数据为参考，设计与工人身体尺寸相匹配的砂光机尺寸。本研究采用SolidWorks软件对砂光机进行设计。结果显示，不适程度从70%下降到10%。在标准用时方面，初始用时为20.96分钟/单位，最终用时为7.99分钟/单位。与标准时间相比，下降了61.88%。与标准输出相关，它显示初始条件为3.00单位/分钟，最终条件为8.00单位/分钟。结果表明，与初始条件相比，生产效率提高了166.67%。
{"title":"Redesign of Squared-Profile Wood Sanding Machine for Work-Position and Productivity Improvement (Case study on Abu Production Handycraft, Pleret, Bantul, Yogyakarta)","authors":"Kristanto Agung, Saputra Agung","doi":"10.22146/aij.v6i1.53956","DOIUrl":"https://doi.org/10.22146/aij.v6i1.53956","url":null,"abstract":"Abu Production Handycraft was a small and medium enterprise (SME) that produced various types of handicraft products, such as tissue boxes, lamp cups, ashtrays, fruit baskets, flowerpots, flower vases, plaques, trays, souvenirs, and other types of wooden craft product. One of production processes was sanding process which was performed by the operator while in sitting position on a small bench for long time. It caused the worker worked with the back in bent position, head bowed, elbows and both legs include knees folded. Standardised Nordic Questionnaires (SNQ) revealed that the worker suffered from pain in the neck, shoulder, elbow, wrist, back, buttock, and knee. So, it could effect on the work productivity. The objective of this research was to redesign of squared-profile wood sanding machine for Work-position and Productivity Improvement. The concept of ergonomics was applied for work facilities designing. The discomfort perceived, standard time, and work productivity would be measured for comparing between pre and post redesigning conditions on this research. The anthropometric data was taken as reference for the dimension of sanding machine design which matched to the body dimension of the worker. SolidWorks software was used in this research for sanding machine designing. The result showed a decrease on the level of discomfort of 70% into 10%. Regarding to the standard time, the result showed 20.96 minutes/unit and 7.99 minutes/unit for initial and final condition, respectively. It indicated a decrease of 61.88% in term of standard time. Related to the standard output, it showed 3.00 units/minute for initial condition and 8.00 units/minute for final condition. It indicated that there was an increase of 166.67% in term of productivity when compared to the initial condition.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84840188","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}
M. Sri, H. Bambang, Antara Semadi I Nyoman, Putra Kencana I Nengah
It is important to know the metabolite compounds profile of Curcuma domestica Val. varieties Turina-1, as one of the superior varieties of turmeric, so that it can be utilized better. Therefore, the purpose of this research is to study the metabolite profile of ethanol extract of Curcuma domestica Val. Varieties Turina-1. The samples for this research were obtained from BPPT Bogor-Indonesia. These samples were extracted using ethanol (96 %) and then analyzed using UPLC-QToF-MS / MS System (Waters), mass spectrometry: XEVO-G2QTOF (Waters), in ESI positive resolution mode, using gradient method with mobile phase: water, formic acid and acetonitrile. The study found 13 metabolite compounds: Demethoxycurcumin-2 (48.23%), α- Turmerone (19.623%), Curcumin (18.550%), Bisdemethoxycurcumin-3 (9.064%), Curcumin-1, (1.706%), and compounds others with less than 1% (Kaempferol 3-O-glucosyl-rhamnosylgalactoside, Demethoxycurcumin, ar-Turmerone Bisdemethoxycurcumin, a-Terpinolene, LTyrosine and L-Alanine, L-serine). Based on this research, the main metabolite compound contained in the ethanol extract of Curcuma domestica Val. varieties Turina-1 that has the potential as antioxidants is the curcuminoids.
作为姜黄优良品种之一的Turina-1，了解其代谢产物的谱，对其更好地利用具有重要意义。因此，本研究的目的是研究莪术品种Turina-1乙醇提取物的代谢谱。本研究的样本来自BPPT印度尼西亚茂物。样品采用乙醇(96%)提取，采用UPLC-QToF-MS / MS系统(Waters)，质谱:XEVO-G2QTOF (Waters)， ESI正分辨模式，梯度法，流动相:水、甲酸、乙腈。研究发现13种代谢产物:去甲氧基姜黄素-2(48.23%)、α-姜黄酮(19.623%)、姜黄素(18.550%)、双去甲氧基姜黄素-3(9.064%)、姜黄素-1(1.706%)，以及其他含量小于1%的化合物(山奈酚3- o -葡萄糖-鼠李糖半乳糖苷、去甲氧基姜黄素、ar-姜黄酮双去甲氧基姜黄素、a-松油烯、酪氨酸和l-丙氨酸、l-丝氨酸)。本研究表明，莪术品种Turina-1乙醇提取物中具有抗氧化潜力的主要代谢物为姜黄素。
{"title":"LC-MS Based Metabolite Profiling of Ethanolic Extracts from Curcuma domestica Val. varieties Turina-1","authors":"M. Sri, H. Bambang, Antara Semadi I Nyoman, Putra Kencana I Nengah","doi":"10.22146/aij.v6i1.53953","DOIUrl":"https://doi.org/10.22146/aij.v6i1.53953","url":null,"abstract":"It is important to know the metabolite compounds profile of Curcuma domestica Val. varieties Turina-1, as one of the superior varieties of turmeric, so that it can be utilized better. Therefore, the purpose of this research is to study the metabolite profile of ethanol extract of Curcuma domestica Val. Varieties Turina-1. The samples for this research were obtained from BPPT Bogor-Indonesia. These samples were extracted using ethanol (96 %) and then analyzed using UPLC-QToF-MS / MS System (Waters), mass spectrometry: XEVO-G2QTOF (Waters), in ESI positive resolution mode, using gradient method with mobile phase: water, formic acid and acetonitrile. The study found 13 metabolite compounds: Demethoxycurcumin-2 (48.23%), α- Turmerone (19.623%), Curcumin (18.550%), Bisdemethoxycurcumin-3 (9.064%), Curcumin-1, (1.706%), and compounds others with less than 1% (Kaempferol 3-O-glucosyl-rhamnosylgalactoside, Demethoxycurcumin, ar-Turmerone Bisdemethoxycurcumin, a-Terpinolene, LTyrosine and L-Alanine, L-serine). Based on this research, the main metabolite compound contained in the ethanol extract of Curcuma domestica Val. varieties Turina-1 that has the potential as antioxidants is the curcuminoids.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"48 5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87690416","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 recent years, South Kalimantan has experienced rice surplus and been appointed as one of the nation’s rice barns. However, the distribution pattern of rice produce in the province is not clearly described. The distribution pattern itself plays an important role in the context of rice availability and food security. The study is aimed at investigating the rice distribution pattern in South Kalimantan. The method used was supply-demand model with system dynamics approach. Price was the experimental variable. Initially, the stakeholder roles were investigated, followed by the development of causal loop diagram (CLD), stock and flow diagram (SFD), validation, verification, and finally simulations. South Kalimantan rice supply chain is generally operated by farmers, village middleman, larger collectors, rice millers, urban wholesalers (distributors), retail sellers, and consumers. The distribution pattern is influenced by the location of rice producing area, the location of large miller/collector/wholesaler area, rice variety, and consumer preferences.
{"title":"Rice Distribution Pattern: A Study on Food Security in South Kalimantan","authors":"Akbar Rm Aries, W. Alan, R. Alia, Prabawa Sigit","doi":"10.22146/aij.v6i1.53952","DOIUrl":"https://doi.org/10.22146/aij.v6i1.53952","url":null,"abstract":"In recent years, South Kalimantan has experienced rice surplus and been appointed as one of the nation’s rice barns. However, the distribution pattern of rice produce in the province is not clearly described. The distribution pattern itself plays an important role in the context of rice availability and food security. The study is aimed at investigating the rice distribution pattern in South Kalimantan. The method used was supply-demand model with system dynamics approach. Price was the experimental variable. Initially, the stakeholder roles were investigated, followed by the development of causal loop diagram (CLD), stock and flow diagram (SFD), validation, verification, and finally simulations. South Kalimantan rice supply chain is generally operated by farmers, village middleman, larger collectors, rice millers, urban wholesalers (distributors), retail sellers, and consumers. The distribution pattern is influenced by the location of rice producing area, the location of large miller/collector/wholesaler area, rice variety, and consumer preferences.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"89 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75919285","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}
T. Hasan, Supamoon Paputsara, Sembiring Br Noveliska, G. Adi
Indonesia is one of the top world coffee producers with a production level reached 654,120 metric tons in 2017, dominated by Robusta. In that country, 96% of coffee plantation area is cultivated by small-scale farmers. Besides improving the welfare of farmers and allowing a soil erosion reduction, the cultivation of the coffee plant, especially those grown by small-scale farmers, requires a study on the economic aspects of its supply chain, which provides an estimation of the coffee production benefits. Therefore, the research aims to analyze the economic aspects of upstream activities in the coffee supply chain and present the scenario through the five years of profitability. To achieve the research aims, surveys and observations were carried out on small-scale coffee farmers in Banjarnegara, a district in Central Java Province with soil erosion in the past, and Semarang, a district in the same province with a high area of coffee plantation. Data collection was carried out on three parties, namely farmers, collectors, and traders, by focusing on the income share and market channel. Later, the scenario of coffee production which is constructed by the benefit value calculation of the representative of a farmer with a high level of productivity was presented in the paper. We conclude that the progress on the development of Robusta coffee production scenario, when integrated with crop production systems can significantly improve industry preparedness, benefit, and productivity. The scenario used cost and benefits values and simulated the growth of the coffee tree with crops (in Banjarnegara). The additional result of coffee supply chain formula’s showed that crop forecasting offers substantial benefits of coffee growers and industry through five years of increased profitability. Indonesia is one of the top world coffee producers with a production level reached 654,120 metric tons in 2017, dominated by Robusta. In that country, 96% of coffee plantation area is cultivated by small-scale farmers. Besides improving the welfare of farmers and allowing a soil erosion reduction, the cultivation of the coffee plant, especially those grown by small-scale farmers, requires a study on the economic aspects of its supply chain, which provides an estimation of the coffee production benefits. Therefore, the research aims to analyze the economic aspects of upstream activities in the coffee supply chain and present the scenario through the five years of profitability. To achieve the research aims, surveys and observations were carried out on small-scale coffee farmers in Banjarnegara, a district in Central Java Province with soil erosion in the past, and Semarang, a district in the same province with a high area of coffee plantation. Data collection was carried out on three parties, namely farmers, collectors, and traders, by focusing on the income share and market channel. Later, the scenario of coffee production which is constructed by the benefit value calculatio
{"title":"Estimating the Benefit of Robusta Coffee Production in Semarang and Banjarnegara","authors":"T. Hasan, Supamoon Paputsara, Sembiring Br Noveliska, G. Adi","doi":"10.22146/aij.v6i1.53951","DOIUrl":"https://doi.org/10.22146/aij.v6i1.53951","url":null,"abstract":"Indonesia is one of the top world coffee producers with a production level reached 654,120 metric tons in 2017, dominated by Robusta. In that country, 96% of coffee plantation area is cultivated by small-scale farmers. Besides improving the welfare of farmers and allowing a soil erosion reduction, the cultivation of the coffee plant, especially those grown by small-scale farmers, requires a study on the economic aspects of its supply chain, which provides an estimation of the coffee production benefits. Therefore, the research aims to analyze the economic aspects of upstream activities in the coffee supply chain and present the scenario through the five years of profitability. To achieve the research aims, surveys and observations were carried out on small-scale coffee farmers in Banjarnegara, a district in Central Java Province with soil erosion in the past, and Semarang, a district in the same province with a high area of coffee plantation. Data collection was carried out on three parties, namely farmers, collectors, and traders, by focusing on the income share and market channel. Later, the scenario of coffee production which is constructed by the benefit value calculation of the representative of a farmer with a high level of productivity was presented in the paper. We conclude that the progress on the development of Robusta coffee production scenario, when integrated with crop production systems can significantly improve industry preparedness, benefit, and productivity. The scenario used cost and benefits values and simulated the growth of the coffee tree with crops (in Banjarnegara). The additional result of coffee supply chain formula’s showed that crop forecasting offers substantial benefits of coffee growers and industry through five years of increased profitability. Indonesia is one of the top world coffee producers with a production level reached 654,120 metric tons in 2017, dominated by Robusta. In that country, 96% of coffee plantation area is cultivated by small-scale farmers. Besides improving the welfare of farmers and allowing a soil erosion reduction, the cultivation of the coffee plant, especially those grown by small-scale farmers, requires a study on the economic aspects of its supply chain, which provides an estimation of the coffee production benefits. Therefore, the research aims to analyze the economic aspects of upstream activities in the coffee supply chain and present the scenario through the five years of profitability. To achieve the research aims, surveys and observations were carried out on small-scale coffee farmers in Banjarnegara, a district in Central Java Province with soil erosion in the past, and Semarang, a district in the same province with a high area of coffee plantation. Data collection was carried out on three parties, namely farmers, collectors, and traders, by focusing on the income share and market channel. Later, the scenario of coffee production which is constructed by the benefit value calculatio","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73653343","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}
M. Munir, K. Hidayat, M. Fakhry, M. F. F. Mu’tamar
Produk berbasis pertanian menjadi salah satu sektor yang terpengaruh akan adanya isu halal di masyarakat. Hal tersebut menjadi tantangan sekaligus peluang yang sangat besar untuk meningkatkan nilai tambah bagi pelaku usaha dalam memproduksi dan memasarkan produk halal. Pada tahun 2015, produk jamu menjadi bagian dari ketetapan produk yang harus bersertifikat halal yang ditetapkan oleh pemerintah. Jamu Madura merupakan produk khas yang menjadi kearifan lokal masyarakat Madura dan diwariskan turun-temurun. Jamu Madura tidak hanya dikenal di wilayah Jawa Timur, tetapi telah dikenal luas ke berbagai kota di Indonesia bahkan hingga pasar mancanegara. Penelitian ini dilakukan untuk mengetahui pengaruh pengetahuan halal, kesadaran halal (halal awareness) dan label halal terhadap keputusan pembelian produk Jamu Madura. Penelitian ini dilakukan terhadap 50 responden yang berasal dari empat kabupaten di Pulau Madura. Pengumpulan data menggunakan instrumen kuesioner dan selanjutnya dilakukan uji-t dan uji-F menggunakan software SPSS Statistics versi 25. Hasil uji-t menunjukkan bahwa pengetahuan halal berpengaruh positif dan signifikan terhadap keputusan pembelian produk Jamu Madura, kesadaran halal berpengaruh positif dan tidak signifikan terhadap keputusan pembelian produk Jamu Madura dan label halal berpengaruh positif dan signifikan terhadap keputusan pembelian produk Jamu Madura. Sedangkan hasil uji-F menunjukkan bahwa pengetahuan halal, kesadaran halal dan label halal secara simultan berpengaruh positif dan signifikan terhadap kaputusan pembelian produk Jamu Madura.
{"title":"PENGARUH PENGETAHUAN HALAL, KESADARAN HALAL (HALAL AWARENESS) DAN LABEL HALAL TERHADAP KEPUTUSAN PEMBELIAN PRODUK JAMU MADURA","authors":"M. Munir, K. Hidayat, M. Fakhry, M. F. F. Mu’tamar","doi":"10.21111/atj.v3i2.3858","DOIUrl":"https://doi.org/10.21111/atj.v3i2.3858","url":null,"abstract":"Produk berbasis pertanian menjadi salah satu sektor yang terpengaruh akan adanya isu halal di masyarakat. Hal tersebut menjadi tantangan sekaligus peluang yang sangat besar untuk meningkatkan nilai tambah bagi pelaku usaha dalam memproduksi dan memasarkan produk halal. Pada tahun 2015, produk jamu menjadi bagian dari ketetapan produk yang harus bersertifikat halal yang ditetapkan oleh pemerintah. Jamu Madura merupakan produk khas yang menjadi kearifan lokal masyarakat Madura dan diwariskan turun-temurun. Jamu Madura tidak hanya dikenal di wilayah Jawa Timur, tetapi telah dikenal luas ke berbagai kota di Indonesia bahkan hingga pasar mancanegara. Penelitian ini dilakukan untuk mengetahui pengaruh pengetahuan halal, kesadaran halal (halal awareness) dan label halal terhadap keputusan pembelian produk Jamu Madura. Penelitian ini dilakukan terhadap 50 responden yang berasal dari empat kabupaten di Pulau Madura. Pengumpulan data menggunakan instrumen kuesioner dan selanjutnya dilakukan uji-t dan uji-F menggunakan software SPSS Statistics versi 25. Hasil uji-t menunjukkan bahwa pengetahuan halal berpengaruh positif dan signifikan terhadap keputusan pembelian produk Jamu Madura, kesadaran halal berpengaruh positif dan tidak signifikan terhadap keputusan pembelian produk Jamu Madura dan label halal berpengaruh positif dan signifikan terhadap keputusan pembelian produk Jamu Madura. Sedangkan hasil uji-F menunjukkan bahwa pengetahuan halal, kesadaran halal dan label halal secara simultan berpengaruh positif dan signifikan terhadap kaputusan pembelian produk Jamu Madura.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74610240","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}
Jamu kunyit asam merupakan suatu produk minuman herbal yang digemari oleh masyarakat indonesia. Peningkatan produksi jamu atau minuman herbal akan menyebabkan terjadinya peningkatan terhadap limbah yang dihasilkan oleh industri minuman herbal jamu kunyit asam. Penelitian ini bertujuan untuk menilai daur hidup jamu kunyit asam dan mengetahui dampak lingkungan dari produksi jamu kunyit asam di UD. AL-Mansyurien. Metode penelitian ini adalah Life Cycle Assessment menggunakan software OpenLCA. Hasil penelitian menunjukkan bahwa proses produksi jamu kunyit asam UD. AL-Mansyurien menghasilkan limbah cair (sisa air pencucian), limbah padat (ampas kunyit, ampas asam jawa, ampas gula pasir, ampas gula jawa) serta emisi gas buang (energi listrik, gas LPG, dan Premium). Berdasarkan analisis penilaian daur hidup jamu kunyit asam diketahui bahwa dalam 1 kg jamu kunyit asam menghasilkan dampak, Climate Change dengan emisi CO2 sebesar 2.63E+03 kg CO2-eq, Euthrophication dengan emisi PO4 sebesar 0.01998E+0 kg PO4-eq, Photochemical Oxidation dengan emisi gas ethylene sebesar 0.01284E+0 kg ethylene-eq.
{"title":"LIFE CYCLE ASSESSMENT (LCA) PADA PRODUK JAMU KUNYIT ASAM DI UD. AL MANSYURIEN KAMAL BANGKALAN","authors":"Achmad Arba’i, R. Faridz, Abdul Aziz Jakfar","doi":"10.21111/atj.v3i2.3849","DOIUrl":"https://doi.org/10.21111/atj.v3i2.3849","url":null,"abstract":"Jamu kunyit asam merupakan suatu produk minuman herbal yang digemari oleh masyarakat indonesia. Peningkatan produksi jamu atau minuman herbal akan menyebabkan terjadinya peningkatan terhadap limbah yang dihasilkan oleh industri minuman herbal jamu kunyit asam. Penelitian ini bertujuan untuk menilai daur hidup jamu kunyit asam dan mengetahui dampak lingkungan dari produksi jamu kunyit asam di UD. AL-Mansyurien. Metode penelitian ini adalah Life Cycle Assessment menggunakan software OpenLCA. Hasil penelitian menunjukkan bahwa proses produksi jamu kunyit asam UD. AL-Mansyurien menghasilkan limbah cair (sisa air pencucian), limbah padat (ampas kunyit, ampas asam jawa, ampas gula pasir, ampas gula jawa) serta emisi gas buang (energi listrik, gas LPG, dan Premium). Berdasarkan analisis penilaian daur hidup jamu kunyit asam diketahui bahwa dalam 1 kg jamu kunyit asam menghasilkan dampak, Climate Change dengan emisi CO2 sebesar 2.63E+03 kg CO2-eq, Euthrophication dengan emisi PO4 sebesar 0.01998E+0 kg PO4-eq, Photochemical Oxidation dengan emisi gas ethylene sebesar 0.01284E+0 kg ethylene-eq.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"250 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76739556","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 incorporation method is the selection of techniques used in combining active ingredients with the components of the film matrix. In the incorporation process the mixing that occurs causes an interaction between the film matrix and the active ingredient. The addition of antimicrobial compounds that aim to inhibit the growth of microorganisms will also affect the application of its function. Knowing the effect of different incorporation methods on the stability and effectiveness of antimicrobial functions is the goal of this study. The incorporation methods used are direct mixing, coating and encapsulation mixing. The active ingredients used are capsicum and packaging matrix composed of agar, tapioca and glycerol. The stability of the incorporated active ingredient is measured by looking at the resulting inhibition index and predicting the longest shelf-life by applying the encapsulation mixing method for up to 21 days. The effectiveness of the antimicrobial film function was tested by applying it as a packaging for fresh chicken meat with the lowest E.coli growth rate on the antimicrobial film coating method.
{"title":"PENGARUH PERBEDAAN PENERAPAN METODE INKORPORASI BAHAN AKTIF TERHADAP STABILITAS DAN EFEKTIVITAS FILM ANTIMIKROBA","authors":"R. Anwar","doi":"10.21111/atj.v3i2.3795","DOIUrl":"https://doi.org/10.21111/atj.v3i2.3795","url":null,"abstract":"The incorporation method is the selection of techniques used in combining active ingredients with the components of the film matrix. In the incorporation process the mixing that occurs causes an interaction between the film matrix and the active ingredient. The addition of antimicrobial compounds that aim to inhibit the growth of microorganisms will also affect the application of its function. Knowing the effect of different incorporation methods on the stability and effectiveness of antimicrobial functions is the goal of this study. The incorporation methods used are direct mixing, coating and encapsulation mixing. The active ingredients used are capsicum and packaging matrix composed of agar, tapioca and glycerol. The stability of the incorporated active ingredient is measured by looking at the resulting inhibition index and predicting the longest shelf-life by applying the encapsulation mixing method for up to 21 days. The effectiveness of the antimicrobial film function was tested by applying it as a packaging for fresh chicken meat with the lowest E.coli growth rate on the antimicrobial film coating method.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77726876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Devi Urianty Miftahul Rohmah, Sri Windarwati, Wendianing Putri Luketsi
Plastic waste is a globally important issue and needs to be addressed immediately. One of the plastic wastes that pollute the marine environment is plastic straws. One effort to reduce plastic straw waste is to make edible straws, eco-friendly straws or biodegradable straws. Pineapple is a fruit that is available throughout the season in Indonesia and its subgrade fruit production is only sold at a much cheaper price or even discarded. This study aims to utilize subgrade pineapple and analyze the effect of adding carrageenan and sorbitol on the tensile strength of edible straw from subgrade pineapple. This research uses the 2-factor Randomized Complete Design (CRD) method. The first factor is the concentration of carrageenan (K) consisting of 3 levels, 2% (w / w), 4% (w / w) and 6% (w / w). The second factor is the concentration of sorbitol (S) consisting of 3 levels, 8% (v / w), 10% (v / w) and 12% (v / w). The results showed that the addition of carrageenan and sorbitol influenced the tensile strength of edible straw from subgrade pineapple. Edible straw which has the highest average tensile strength is found in S1K3 (sorbitol 8% and carrageenan 6%).
塑料垃圾是一个全球性的重要问题，需要立即得到解决。塑料吸管是污染海洋环境的塑料垃圾之一。减少塑料吸管浪费的一项努力是制造可食用吸管、环保吸管或可生物降解吸管。在印度尼西亚，菠萝是一种一年四季都可以买到的水果，它的路基水果只以便宜得多的价格出售，甚至被丢弃。本研究旨在利用路基菠萝，分析添加卡拉胶和山梨糖醇对路基菠萝可食用秸秆抗拉强度的影响。本研究采用双因素随机完全设计(CRD)方法。第一个影响因素是卡拉胶浓度(K)，分别为2% (w / w)、4% (w / w)和6% (w / w)，第二个影响因素是山梨糖醇浓度(S)，分别为8% (v / w)、10% (v / w)和12% (v / w)。结果表明，卡拉胶和山梨糖醇的添加对路基菠萝可食用秸秆的抗拉强度有影响。食用秸秆的平均抗拉强度最高的是S1K3(山梨醇8%，卡拉胶6%)。
{"title":"PENGARUH PENAMBAHAN KARAGENAN DAN SORBITOL PADA KUAT TARIK EDIBLE STRAW DARI NANAS SUBGRADE","authors":"Devi Urianty Miftahul Rohmah, Sri Windarwati, Wendianing Putri Luketsi","doi":"10.21111/atj.v3i2.3807","DOIUrl":"https://doi.org/10.21111/atj.v3i2.3807","url":null,"abstract":"Plastic waste is a globally important issue and needs to be addressed immediately. One of the plastic wastes that pollute the marine environment is plastic straws. One effort to reduce plastic straw waste is to make edible straws, eco-friendly straws or biodegradable straws. Pineapple is a fruit that is available throughout the season in Indonesia and its subgrade fruit production is only sold at a much cheaper price or even discarded. This study aims to utilize subgrade pineapple and analyze the effect of adding carrageenan and sorbitol on the tensile strength of edible straw from subgrade pineapple. This research uses the 2-factor Randomized Complete Design (CRD) method. The first factor is the concentration of carrageenan (K) consisting of 3 levels, 2% (w / w), 4% (w / w) and 6% (w / w). The second factor is the concentration of sorbitol (S) consisting of 3 levels, 8% (v / w), 10% (v / w) and 12% (v / w). The results showed that the addition of carrageenan and sorbitol influenced the tensile strength of edible straw from subgrade pineapple. Edible straw which has the highest average tensile strength is found in S1K3 (sorbitol 8% and carrageenan 6%).","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86128135","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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