Pub Date : 2022-05-31DOI: 10.31186/j.agroindustri.12.1.21-28
N. Hairiyah, Imron Musthofa, Iis Sakhatun
One of the industries that process latex and lumps into sheets with quality RSS 1, RSS 2, and cutting is PT. XYZ is located in Banjar Regency, South Kalimantan. In the production process, PT. XYZ produces more RSS 2 and cutting products compared to its main product, namely RSS 1. This is due to various factors that result in a decrease in product quality. This research was conducted to analyze the quality control of RSS by using statistical quality control (SQC). The tools used are check sheets, Pareto diagrams, P control charts, and cause and effect diagrams. Based on the research that has been done, it is found that a lot of data are outside the control limits of UCL and LCL, which are caused by the initial acceptance of raw materials and the smoking process that is not up to standard. Improvements that need to be made by PT. XYZ is by maintaining the cleanliness of raw materials and placing operators to research on the RSS processing process.
PT. XYZ位于南加里曼丹班加尔摄制区，是一家将乳胶和块块加工成具有高质量RSS 1、RSS 2和切割的板材的行业。在生产过程中，PT. XYZ生产的RSS 2和切割产品比其主要产品RSS 1多。这是由于各种因素导致产品质量下降。本研究采用统计质量控制(SQC)对RSS的质量控制进行分析。使用的工具是检查表、帕累托图、P控制图和因果图。根据已经做过的研究，我们发现很多数据都超出了UCL和LCL的控制范围，这是由于原材料的初始验收和冒烟过程不达标造成的。PT. XYZ需要做的改进是保持原材料的清洁度，并安排操作员研究RSS处理过程。
{"title":"RIBBED SMOKE SHEET (RSS) PRODUCT QUALITY CONTROL USING STATISTICAL QUALITY CONTROL (SQC) AT PT. XYZ","authors":"N. Hairiyah, Imron Musthofa, Iis Sakhatun","doi":"10.31186/j.agroindustri.12.1.21-28","DOIUrl":"https://doi.org/10.31186/j.agroindustri.12.1.21-28","url":null,"abstract":"One of the industries that process latex and lumps into sheets with quality RSS 1, RSS 2, and cutting is PT. XYZ is located in Banjar Regency, South Kalimantan. In the production process, PT. XYZ produces more RSS 2 and cutting products compared to its main product, namely RSS 1. This is due to various factors that result in a decrease in product quality. This research was conducted to analyze the quality control of RSS by using statistical quality control (SQC). The tools used are check sheets, Pareto diagrams, P control charts, and cause and effect diagrams. Based on the research that has been done, it is found that a lot of data are outside the control limits of UCL and LCL, which are caused by the initial acceptance of raw materials and the smoking process that is not up to standard. Improvements that need to be made by PT. XYZ is by maintaining the cleanliness of raw materials and placing operators to research on the RSS processing process.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78495448","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 : 2021-12-03DOI: 10.31186/j.agroindustri.11.2.120-132
D. Silsia, Magrisa Febreini, L. Susanti
This study aims to determine the effect of the method and time of extraction on the yield and characteristics of pektin Pectin extracted from red dragon fruit peel according to the SNI pektin (012238-1991) and the International Pektin Producers Association (IPPA) 2003. The experimentals design was a Completely Randomized Design with 2 factors. The first factor was the extraction method used, namely (M1 = conventional method, M2 = ultrasonik method). The second factor was extraction time (W1 = 15 minutes, W2 = 30 minutes, W3 = 60 minutes, and W4 = 90 minutes. The experiment was carried out with three replications. The results showed that the extraction method had a significant effect on yield, equivalent weight (BE), galacturonic acid content, degree of esterification, water content and ash content, but had no significant effect on methoxyl content. Extraction time significantly affected the yield, BE, methoxyl content, galacturonic acid content, degree of esterification, water content and ash content. While the interaction of the two treatments significantly affected the yield, equivalent weight, and water content. The highest yield was 13.57% obtained from the ultrasonic method for 60 minutes. BE pectin produced either by conventional method or ultrasonic method with extraction time of 30 and 60 minutes has met the standards of IPPA (2003) and SNI pectin (01-2238-1991).
{"title":"RENDEMEN AND CHARACTERISTICS OF PEKTINS RED DRAGON FRUIT LEATHER (Hylocereus costaricensis) WITH THE DIFFERENCE IN EXTRACTION METHOD AND TIME","authors":"D. Silsia, Magrisa Febreini, L. Susanti","doi":"10.31186/j.agroindustri.11.2.120-132","DOIUrl":"https://doi.org/10.31186/j.agroindustri.11.2.120-132","url":null,"abstract":"This study aims to determine the effect of the method and time of extraction on the yield and characteristics of pektin Pectin extracted from red dragon fruit peel according to the SNI pektin (012238-1991) and the International Pektin Producers Association (IPPA) 2003. The experimentals design was a Completely Randomized Design with 2 factors. The first factor was the extraction method used, namely (M1 = conventional method, M2 = ultrasonik method). The second factor was extraction time (W1 = 15 minutes, W2 = 30 minutes, W3 = 60 minutes, and W4 = 90 minutes. The experiment was carried out with three replications. The results showed that the extraction method had a significant effect on yield, equivalent weight (BE), galacturonic acid content, degree of esterification, water content and ash content, but had no significant effect on methoxyl content. Extraction time significantly affected the yield, BE, methoxyl content, galacturonic acid content, degree of esterification, water content and ash content. While the interaction of the two treatments significantly affected the yield, equivalent weight, and water content. The highest yield was 13.57% obtained from the ultrasonic method for 60 minutes. BE pectin produced either by conventional method or ultrasonic method with extraction time of 30 and 60 minutes has met the standards of IPPA (2003) and SNI pectin (01-2238-1991).","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78800920","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 : 2021-12-03DOI: 10.31186/j.agroindustri.11.2.72-81
A. Widyasanti, Muhammad Ziauddin Arsyad, E. Wulandari
Anthocyanins present in the red dragon fruit peel (Hylocereus polyrhizus) can be used as natural dyes. An extraction procedure can be used to acquire anthocyanins. The maceration method was used to isolate anthocyanin dyes in this analysis. The aim of this study was to see how the solvent ratio affected the total anthocyanin content in the skin of red dragon fruit. This research used laboratory experimental method using descriptive analysis. The solvent ratios used were (1:30, 1:40, 1:50 and 1:60) with a mixture of distilled water with 10% citric acid as the solvent. Parameters observed were total yield, pH, residual solvent content, spesific gravity and total anthocyanin content. The best treatment was found to be red dragon fruit peel with a solvent ratio of 1:30, which produced the highest total anthocyanin content of 4.73 mg/L. This treatment resulted total yield 7.40%, residual solvent content 0.05%, spesific gravity 1.30, and pH 1.05, respectively. It was proven that the more solvent added could linearly decrease the effectiveness of anthocyanin extraction of dragon fruit peel extracts.
{"title":"ANTHOCYANIN EXTRACTION OF RED DRAGON FRUIT PEELS (Hylocereus polyrhizus) USING MACERATION METHOD","authors":"A. Widyasanti, Muhammad Ziauddin Arsyad, E. Wulandari","doi":"10.31186/j.agroindustri.11.2.72-81","DOIUrl":"https://doi.org/10.31186/j.agroindustri.11.2.72-81","url":null,"abstract":"Anthocyanins present in the red dragon fruit peel (Hylocereus polyrhizus) can be used as natural dyes. An extraction procedure can be used to acquire anthocyanins. The maceration method was used to isolate anthocyanin dyes in this analysis. The aim of this study was to see how the solvent ratio affected the total anthocyanin content in the skin of red dragon fruit. This research used laboratory experimental method using descriptive analysis. The solvent ratios used were (1:30, 1:40, 1:50 and 1:60) with a mixture of distilled water with 10% citric acid as the solvent. Parameters observed were total yield, pH, residual solvent content, spesific gravity and total anthocyanin content. The best treatment was found to be red dragon fruit peel with a solvent ratio of 1:30, which produced the highest total anthocyanin content of 4.73 mg/L. This treatment resulted total yield 7.40%, residual solvent content 0.05%, spesific gravity 1.30, and pH 1.05, respectively. It was proven that the more solvent added could linearly decrease the effectiveness of anthocyanin extraction of dragon fruit peel extracts.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87519052","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 : 2021-12-03DOI: 10.31186/j.agroindustri.11.2.82-91
Lydia Wati, I. Kumalasari, Wilda Mika Sari
{"title":"PHYSICAL CHARACTERISTICS AND SENSORIC ACCEPTANCE OF JAM SHEET WITH ADDITION OF KALAMANSI ORANGE","authors":"Lydia Wati, I. Kumalasari, Wilda Mika Sari","doi":"10.31186/j.agroindustri.11.2.82-91","DOIUrl":"https://doi.org/10.31186/j.agroindustri.11.2.82-91","url":null,"abstract":"","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91476821","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 : 2021-12-03DOI: 10.31186/j.agroindustri.11.2.i-v
Tuti Tutuarima
{"title":"Cover dan Daftar Isi","authors":"Tuti Tutuarima","doi":"10.31186/j.agroindustri.11.2.i-v","DOIUrl":"https://doi.org/10.31186/j.agroindustri.11.2.i-v","url":null,"abstract":"","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83441753","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 : 2021-12-03DOI: 10.31186/j.agroindustri.11.2.133-142
T. Kiranawati, Ummi Rohajatien, Rahma Safira Jayanti
Composite flour is flour made from two foodstuffs, namely Tengger potatoes and Moringa leaves. Composite flour can be used as a substitute material for wheat flour for the manufacture of crackers products. Crackers are a type of biscuit that goes through a fermentation process. The study aimed to find out chemicals and physicals properties composite flour substitution crackers with a fermentation length of 0 hours, 1 hour, and 2 hours. This study using a Complete RandomIzed Design with 3 treatments and two repeats. The results of the analysis showed the old fermentation treatment of crackers dough significantly effect from its chemical and physical properties. Crackers with a 2hour fermentation period contain the highest protein content of 16.44%, the mostten water content of 0.916%, and the lowest free fatty acid content of 0.014%, and physical properties include the highest growth power of 28.237%, the lowest broken power of 0.006N/Cm2 and the brownish index of 88.469%.
{"title":"EFFECT OF LONG FERMENTATION OF DOUGH ON PHYSICAL AND CHEMICAL PROPERTIES OF CRACKERS SUBSTITUTION OF COMPOSITE FLOUR","authors":"T. Kiranawati, Ummi Rohajatien, Rahma Safira Jayanti","doi":"10.31186/j.agroindustri.11.2.133-142","DOIUrl":"https://doi.org/10.31186/j.agroindustri.11.2.133-142","url":null,"abstract":"Composite flour is flour made from two foodstuffs, namely Tengger potatoes and Moringa leaves. Composite flour can be used as a substitute material for wheat flour for the manufacture of crackers products. Crackers are a type of biscuit that goes through a fermentation process. The study aimed to find out chemicals and physicals properties composite flour substitution crackers with a fermentation length of 0 hours, 1 hour, and 2 hours. This study using a Complete RandomIzed Design with 3 treatments and two repeats. The results of the analysis showed the old fermentation treatment of crackers dough significantly effect from its chemical and physical properties. Crackers with a 2hour fermentation period contain the highest protein content of 16.44%, the mostten water content of 0.916%, and the lowest free fatty acid content of 0.014%, and physical properties include the highest growth power of 28.237%, the lowest broken power of 0.006N/Cm2 and the brownish index of 88.469%.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88046172","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 : 2021-12-03DOI: 10.31186/j.agroindustri.11.2.108-119
Deska Fransiska, Marniza Marniza, D. Silsia
Bread is made from wheat flour and other ingredients whose dough is fermented and baked. Sweet bamboo flour is a food product made from sweet bread raw material with substitution variations in the concentration of bamboo shoot betung flour. This study aims to determine the effect of bamboo flour substitution on the physical, chemical and organolytic properties of sweet bread. This study used Completely Randomized Design (CRD) consisting of one factor, namely the additon of bamboo flour with concentration of 0%, 5%, 10%, 15%, 20% Each treatment was carried out 3 times so that the total number of experimental units was 15 units. The results showed that the addition of bamboo flour had an effect on the level of improvement of sweet bread with the highest value of 114.88%, and the water content less than 40%. The brightness of the sweet bread color is found without the addition of bamboo flour with a value of 7.5 Y 9/4 and the darkest result is the addition of 20% bamboo flour with a value of 2.5 Y 3/6. Based on the results of organoleptic, the bamboo shoot flour significantly affected the color and texture of sweet bread but did not significantly affect the aroma, taste and overall. The fiber content of sweet bread with bamboo shoot flour was higher than the control, namely 13.34-19.29% and the control 8.54%.
面包是由小麦粉和其他原料发酵烘烤而成的。甜竹粉是以甜面包为原料，在面粉中竹笋的含量发生替代变化而制成的食品。本研究旨在确定竹粉替代对甜面包的物理、化学和有机分解性能的影响。本研究采用完全随机设计(CRD)，即添加浓度为0%、5%、10%、15%、20%的竹粉，每处理3次，试验单元总数为15个单元。结果表明，竹粉的添加对甜面包的改善程度最高，达到114.88%，且竹粉的含水量小于40%。不添加竹粉的甜面包颜色的亮度为7.5 Y / 9，添加20%竹粉的甜面包颜色的亮度为2.5 Y / 3/6。感官测试结果表明，竹笋粉对甜面包的色泽和质地有显著影响，但对甜面包的香气、口感和整体影响不显著。竹笋粉甜面包的纤维含量高于对照，分别为13.34 ~ 19.29%和8.54%。
{"title":"PHYSICAL, ORGANOLEPTIC AND FOOD FIBER CHARACTERISTICS OF SWEET BREAD WITH ADDITION OF BAMBOO FLOUR (Dendrocalamus asper)","authors":"Deska Fransiska, Marniza Marniza, D. Silsia","doi":"10.31186/j.agroindustri.11.2.108-119","DOIUrl":"https://doi.org/10.31186/j.agroindustri.11.2.108-119","url":null,"abstract":"Bread is made from wheat flour and other ingredients whose dough is fermented and baked. Sweet bamboo flour is a food product made from sweet bread raw material with substitution variations in the concentration of bamboo shoot betung flour. This study aims to determine the effect of bamboo flour substitution on the physical, chemical and organolytic properties of sweet bread. This study used Completely Randomized Design (CRD) consisting of one factor, namely the additon of bamboo flour with concentration of 0%, 5%, 10%, 15%, 20% Each treatment was carried out 3 times so that the total number of experimental units was 15 units. The results showed that the addition of bamboo flour had an effect on the level of improvement of sweet bread with the highest value of 114.88%, and the water content less than 40%. The brightness of the sweet bread color is found without the addition of bamboo flour with a value of 7.5 Y 9/4 and the darkest result is the addition of 20% bamboo flour with a value of 2.5 Y 3/6. Based on the results of organoleptic, the bamboo shoot flour significantly affected the color and texture of sweet bread but did not significantly affect the aroma, taste and overall. The fiber content of sweet bread with bamboo shoot flour was higher than the control, namely 13.34-19.29% and the control 8.54%.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79354331","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 : 2021-12-03DOI: 10.31186/j.agroindustri.11.2.143-150
M. Kiptiah, N. Hairiyah, Hermawan Susanto
Sweet potato is a food plant group that is most widely cultivated as an agricultural commodity with carbohydrate sources. The carbohydrate and starch content of orange sweet potato allows the material to be processed into flour and substitutes tapioca flour in the manufacture of garlic cracker products. The purpose of this study was to analyze the physical properties of orange sweet potato flour as a substitute for making onion crackers, determine the best formulation by adding orange sweet potato flour to the onion cracker product, and analyzing the effect of adding orange sweet potato flour to the preference level of panelists for onion cracker products. The research design used in the study consisted of 4 types of formulations with the addition of 0%, 10%, 20% and 30% tapioca flour. Tests carried out on onion crackers substituted for orange sweet potato flour were water content test, ash content test, and organoleptic test. The results showed that the orange sweet potato flour had the characteristics of an orange color, a distinctive aroma of orange sweet potato, and a smooth texture. The best formulation is the addition of orange sweet potato flour as much as 10% (F1) with a moisture content value of 5%, an ash content of 2.3%, and Preferred by panelist (total score 15.56). The addition of orange sweet potato flour to garlic cracker products affected the panelists' preference for color and aroma, but did not affect the taste and texture of onion crackers.
{"title":"THE EFFECT OF ORANGE SWEET POTATO FLOUR SUBSTITUTION ON THE QUALITY OF ONION CRACKERS","authors":"M. Kiptiah, N. Hairiyah, Hermawan Susanto","doi":"10.31186/j.agroindustri.11.2.143-150","DOIUrl":"https://doi.org/10.31186/j.agroindustri.11.2.143-150","url":null,"abstract":"Sweet potato is a food plant group that is most widely cultivated as an agricultural commodity with carbohydrate sources. The carbohydrate and starch content of orange sweet potato allows the material to be processed into flour and substitutes tapioca flour in the manufacture of garlic cracker products. The purpose of this study was to analyze the physical properties of orange sweet potato flour as a substitute for making onion crackers, determine the best formulation by adding orange sweet potato flour to the onion cracker product, and analyzing the effect of adding orange sweet potato flour to the preference level of panelists for onion cracker products. The research design used in the study consisted of 4 types of formulations with the addition of 0%, 10%, 20% and 30% tapioca flour. Tests carried out on onion crackers substituted for orange sweet potato flour were water content test, ash content test, and organoleptic test. The results showed that the orange sweet potato flour had the characteristics of an orange color, a distinctive aroma of orange sweet potato, and a smooth texture. The best formulation is the addition of orange sweet potato flour as much as 10% (F1) with a moisture content value of 5%, an ash content of 2.3%, and Preferred by panelist (total score 15.56). The addition of orange sweet potato flour to garlic cracker products affected the panelists' preference for color and aroma, but did not affect the taste and texture of onion crackers.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83187996","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 : 2021-12-03DOI: 10.31186/j.agroindustri.11.2.92-107
A. Prayoga, Meizul Zuki, Yusril Dany
PT Mitra Kerinci is a company established in West Sumatra Province which is engaged in tea plantations and tea processing in its factories. PT Mitra Kerinci produces an average of 7,000 kg or 7 tons of green tea shoots per day. The production process for processing tea shoots, the factory sometimes does not reach the production target in accordance with the production target of the company. The goal of research to determine the amount of the contribution of the motion study to the standard time and determine the amount of the contribution of the standard time to the increase in productivity in the final drying process at Ball Tea station, the production of tea shoots at PT. Kerinci Partners. This research an experimental research type and uses the same subject research design (treatment by subject design), namely the treatment is imposed on the same subject. The results of time calculations after the motion study on the process flow map reached 15,676.02 seconds. Then proceed with the calculation of the cycle time which reaches 825.41 seconds with the actual standard deviation obtained at 3.58 and the standard deviation of the subgroup distribution is 1.79. After knowing the results of the average cycle time, the actual standard deviation and the standard deviation of the subgroup distribution, the data uniformity test was continued, starting with calculating the BKA and BKB. The BKA calculation results obtained 830.78 and the BKB reached 820.04. So that in the data uniformity test the results reached 0.908. In the series of movements of the left and right hands after the repair, a cycle time of 825.41 seconds / unit of Ball Tea was obtained from the previous time, reaching 906.66 units / Ball Tea and getting a time difference of 81.25 seconds. In the calculation of the standard time, the normal time calculation is carried out first, after it is known that the result of the adjustment calculation reaches 1.12 so that the normal time is obtained with a total of 924.45 seconds. Continue to calculate the standard time and the results reach 1423.65 seconds with an allowance of 54%. This contributed to an increase in productivity by 5.7%.
PT Mitra Kerinci是一家在西苏门答腊省成立的公司，从事茶叶种植和茶叶加工。PT Mitra Kerinci每天平均生产7000公斤或7吨绿茶苗。在加工茶苗的生产过程中，工厂有时不能按照公司的生产目标达到生产目标。研究的目标是确定运动研究对标准时间的贡献量，并确定标准时间对球茶站最终干燥过程中生产率提高的贡献量，这是PT. Kerinci Partners生产的茶苗。本研究为实验研究类型，采用同一受试者研究设计(treatment by subject design)，即对同一受试者进行处理。对工艺流程图进行运动研究后的时间计算结果为15676.02秒。然后计算周期时间达到825.41秒，得到实际标准差为3.58，子组分布标准差为1.79。在知道平均周期时间、实际标准差和亚组分布标准差的结果后，继续进行数据均匀性检验，从计算BKA和BKB开始。BKA计算结果为830.78,BKB为820.04。因此，在数据均匀性检验中，结果达到0.908。在修复后的左、右手的一系列动作中，球茶的循环时间比之前的时间为825.41秒/单位，达到906.66单位/球茶，时差为81.25秒。在标准时间的计算中，先进行正常时间计算，待知道调整计算结果达到1.12后，得到正常时间，共924.45秒。继续计算标准时间，结果为1423.65秒，余量为54%。这使得生产率提高了5.7%。
{"title":"CONTRIBUTION OF MOTION STUDY TO STANDARD TIME AT BALL TEA STATION (CASE STUDY PT. MITRA KERINCI, SOUTH SOLOK)","authors":"A. Prayoga, Meizul Zuki, Yusril Dany","doi":"10.31186/j.agroindustri.11.2.92-107","DOIUrl":"https://doi.org/10.31186/j.agroindustri.11.2.92-107","url":null,"abstract":"PT Mitra Kerinci is a company established in West Sumatra Province which is engaged in tea plantations and tea processing in its factories. PT Mitra Kerinci produces an average of 7,000 kg or 7 tons of green tea shoots per day. The production process for processing tea shoots, the factory sometimes does not reach the production target in accordance with the production target of the company. The goal of research to determine the amount of the contribution of the motion study to the standard time and determine the amount of the contribution of the standard time to the increase in productivity in the final drying process at Ball Tea station, the production of tea shoots at PT. Kerinci Partners. This research an experimental research type and uses the same subject research design (treatment by subject design), namely the treatment is imposed on the same subject. The results of time calculations after the motion study on the process flow map reached 15,676.02 seconds. Then proceed with the calculation of the cycle time which reaches 825.41 seconds with the actual standard deviation obtained at 3.58 and the standard deviation of the subgroup distribution is 1.79. After knowing the results of the average cycle time, the actual standard deviation and the standard deviation of the subgroup distribution, the data uniformity test was continued, starting with calculating the BKA and BKB. The BKA calculation results obtained 830.78 and the BKB reached 820.04. So that in the data uniformity test the results reached 0.908. In the series of movements of the left and right hands after the repair, a cycle time of 825.41 seconds / unit of Ball Tea was obtained from the previous time, reaching 906.66 units / Ball Tea and getting a time difference of 81.25 seconds. In the calculation of the standard time, the normal time calculation is carried out first, after it is known that the result of the adjustment calculation reaches 1.12 so that the normal time is obtained with a total of 924.45 seconds. Continue to calculate the standard time and the results reach 1423.65 seconds with an allowance of 54%. This contributed to an increase in productivity by 5.7%.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89233715","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 : 2021-01-01DOI: 10.31186/j.agroindustri.11.1.1-10
M. Mardiyana, Dodi Satriawan, Dian Prabowo
The large amount of waste Nipah skin (Nypa fruticans) that a large enough potential to be used as raw material for liquid smoke. One of the technologies that can be used to produce liquid smoke is a series of cyclone redestillation. This study aims to test a series of cyclone redestillator in the process of making grade A liquid smoke made from the skin of Nipah fruit. This research was conducted using the descriptive method as a preliminary study in the process of making liquid smoke using cyclone redestillation tools. The skin of Nipah fruit that has been dried for 2 days under the sun. Nipah skin burned in a burning tube for 8 hours with a temperature of ±400 C, the first and second of destillation processes are at 130 C for 8 hours. The characteritation of liquid smoke that yield of liquid smoke is 14,7%; pH 2,7; phenolic compound is 855,8 ppm. Process of making liquid smoke using a series of cyclone redestillator, that shows this tool can function properly for the process of making liquid smoke which can be applied as a food preservative.
{"title":"PEMBUATAN ASAP CAIR GRADE A BERBAHAN DASAR KULIT BUAH NIPAH (Nypa fruticans) BERBASIS TEKNOLOGI CYCLONE REDESTILLATION","authors":"M. Mardiyana, Dodi Satriawan, Dian Prabowo","doi":"10.31186/j.agroindustri.11.1.1-10","DOIUrl":"https://doi.org/10.31186/j.agroindustri.11.1.1-10","url":null,"abstract":"The large amount of waste Nipah skin (Nypa fruticans) that a large enough potential to be used as raw material for liquid smoke. One of the technologies that can be used to produce liquid smoke is a series of cyclone redestillation. This study aims to test a series of cyclone redestillator in the process of making grade A liquid smoke made from the skin of Nipah fruit. This research was conducted using the descriptive method as a preliminary study in the process of making liquid smoke using cyclone redestillation tools. The skin of Nipah fruit that has been dried for 2 days under the sun. Nipah skin burned in a burning tube for 8 hours with a temperature of ±400 C, the first and second of destillation processes are at 130 C for 8 hours. The characteritation of liquid smoke that yield of liquid smoke is 14,7%; pH 2,7; phenolic compound is 855,8 ppm. Process of making liquid smoke using a series of cyclone redestillator, that shows this tool can function properly for the process of making liquid smoke which can be applied as a food preservative.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90977425","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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