Pub Date : 2023-12-21DOI: 10.24843/jrma.2023.v11.i04.p13
A. Ardiansyah, Anak Agung Made Dewi Anggreni, N. Wartini
Face mist is a skincare product in the form of a spray to hydrate and moisturize your face. Pollution and the use of cosmetics containing synthetic antioxidants hurt the skin. Pineapple skin has the potential to be developed into cosmetics because it contains vitamin C and the enzyme bromelain which is beneficial for the skin and as an anti-acne. Butterfly pea flower compounds can reduce redness, help form collagen, and provide antioxidant benefits. This research aims to know the effect of a combination formulation of pineapple peel extract and butterfly pea flower extract on the characteristics of face mist and to determine a combination formulation of pineapple peel extract (Ananas comosus (L.) Merr) and butterfly pea flower extract (Clitoria ternatea L.) which can produce a face mist with best characteristics. This research used a Completely Randomized Design with a combination treatment formulation of pineapple skin extract and butterfly pea flower which consisted of 4 combinations, namely: 0:0, 1.75:5.25, 3.5:3.5, and 5.25:1, 75, and the treatment was repeated four times. The resulting data was analyzed using variance and if the treatment affected the observed variables, it was continued with the least significant difference test. The results showed that the treatment had an effect on spray spreadability, viscosity, and drying time, but had no effect on pH or sensory properties (color, scent, and overall acceptability), and all face mists were homogeneous. A combination formulation of pineapple skin extract and butterfly pea flower extract (1.75:5.25) is the best treatment, with pH characteristics of 4.9±0.05, color 3.15±0.93 (ordinary-like), aroma 3.4±0.88 (ordinary-like), overall acceptability 3.6±0.75 (ordinary-like), spray spread power 7.7±0.08 cm, viscosity 0.016±0.0008 cm/s, and dry time of 3.18±0.54 minutes. Keywords : butterfly pea, face mist, pineapple peel Face mist merupakan produk perawatan kulit berbentuk spray untuk menghidrasi dan melembabkan wajah. Polusi dan penggunaan kosmetik yang mengandung antioksidan sintetik memberikan efek negatif pada kulit. Kulit nanas berpotensi untuk dikembangkan menjadi kosmetik karena mengandung vitamin C dan enzim bromelin yang bermanfaat bagi kulit dan sebagai anti jerawat. Senyawa bunga telang dapat mengurangi kemerahan, membantu pembentukan kolagen, dan memberikan manfaat antioksidan. Penelitian ini bertujuan mengetahui pengaruh formulasi kombinasi ekstrak kulit nanas dan ekstrak bunga telang terhadap karakteristik face mist dan menentukan formulasi kombinasi ekstrak kulit nanas (Ananas comosus (L.) Merr) dan bunga telang (Clitoria ternatea L.) yang dapat menghasilkan face mist dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan formulasi kombinasi ekstrak kulit nanas dan bunga telang yang terdiri atas 4 kombinasi yaitu: 0:0, 1,75:5,25, 3,5:3,5, dan 5,25:1,75, serta perlakuan diulang empat kali. Data yang dihasilkan dianalisis dengan sidik ragam
{"title":"Karakteristik Face Mist Dengan Perlakuan Formulasi Kombinasi Ekstrak Kulit Nanas (Ananas comosus (L.) Merr) Dan Bunga Telang (Clitoria ternatea L.)","authors":"A. Ardiansyah, Anak Agung Made Dewi Anggreni, N. Wartini","doi":"10.24843/jrma.2023.v11.i04.p13","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i04.p13","url":null,"abstract":"Face mist is a skincare product in the form of a spray to hydrate and moisturize your face. Pollution and the use of cosmetics containing synthetic antioxidants hurt the skin. Pineapple skin has the potential to be developed into cosmetics because it contains vitamin C and the enzyme bromelain which is beneficial for the skin and as an anti-acne. Butterfly pea flower compounds can reduce redness, help form collagen, and provide antioxidant benefits. This research aims to know the effect of a combination formulation of pineapple peel extract and butterfly pea flower extract on the characteristics of face mist and to determine a combination formulation of pineapple peel extract (Ananas comosus (L.) Merr) and butterfly pea flower extract (Clitoria ternatea L.) which can produce a face mist with best characteristics. This research used a Completely Randomized Design with a combination treatment formulation of pineapple skin extract and butterfly pea flower which consisted of 4 combinations, namely: 0:0, 1.75:5.25, 3.5:3.5, and 5.25:1, 75, and the treatment was repeated four times. The resulting data was analyzed using variance and if the treatment affected the observed variables, it was continued with the least significant difference test. The results showed that the treatment had an effect on spray spreadability, viscosity, and drying time, but had no effect on pH or sensory properties (color, scent, and overall acceptability), and all face mists were homogeneous. A combination formulation of pineapple skin extract and butterfly pea flower extract (1.75:5.25) is the best treatment, with pH characteristics of 4.9±0.05, color 3.15±0.93 (ordinary-like), aroma 3.4±0.88 (ordinary-like), overall acceptability 3.6±0.75 (ordinary-like), spray spread power 7.7±0.08 cm, viscosity 0.016±0.0008 cm/s, and dry time of 3.18±0.54 minutes. \u0000Keywords : butterfly pea, face mist, pineapple peel \u0000Face mist merupakan produk perawatan kulit berbentuk spray untuk menghidrasi dan melembabkan wajah. Polusi dan penggunaan kosmetik yang mengandung antioksidan sintetik memberikan efek negatif pada kulit. Kulit nanas berpotensi untuk dikembangkan menjadi kosmetik karena mengandung vitamin C dan enzim bromelin yang bermanfaat bagi kulit dan sebagai anti jerawat. Senyawa bunga telang dapat mengurangi kemerahan, membantu pembentukan kolagen, dan memberikan manfaat antioksidan. Penelitian ini bertujuan mengetahui pengaruh formulasi kombinasi ekstrak kulit nanas dan ekstrak bunga telang terhadap karakteristik face mist dan menentukan formulasi kombinasi ekstrak kulit nanas (Ananas comosus (L.) Merr) dan bunga telang (Clitoria ternatea L.) yang dapat menghasilkan face mist dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan formulasi kombinasi ekstrak kulit nanas dan bunga telang yang terdiri atas 4 kombinasi yaitu: 0:0, 1,75:5,25, 3,5:3,5, dan 5,25:1,75, serta perlakuan diulang empat kali. Data yang dihasilkan dianalisis dengan sidik ragam","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"17 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138948229","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 : 2023-12-21DOI: 10.24843/jrma.2023.v11.i04.p04
Repika Sepitri Br Barus, G. P. Ganda Putra, Anak Agung Made Dewi Anggreni
Arabica coffee berry skin has quantitative potential and as a source of antioxidants, and needs to be subjected to a drying process before being extracted. This study aims to determine the effect of temperature and drying time using an oven and its interaction on the characteristics of arabica coffee fruit skin powder (Coffea arabica L.) as a source of antioxidants and determine the best combination of temperature and drying time using an oven that can maintain the characteristics of arabica coffee fruit skin powder as a source of antioxidants. This study used a two-factor factorial randomized block design. The factors in this research are temperature and drying time. Drying temperature which consists of three levels, namely 50ºC, 60ºC and 70ºC and drying time which consists of three levels, namely 2 hours, 4 hours and 6 hours. Treatment and grouped into 2 groups based on the time of implementation, in order to obtain 18 experimental units. Observational data obtained were analyzed using analysis or variance ANOVA and if the results of the analysis showed a significant effect, then it was continued with the Honest Significant Difference test using Minitab 17 software. The observed variables were water content, yield, total phenols, total flavonoids, antioxidant capacity, and effectiveness index. The results of this study indicate that the effect of temperature and drying time using the oven and their interactions have a very significant effect on water content, yield, total phenols, total flavonoids, and the antioxidant capacity of Arabica coffee berry skin powder. The best treatment to produce Arabica coffee berry skin powder as a source of antioxidants is using a temperature of 50ºC and a drying time of 2 hours, with a characteristic moisture content of 14.27 ± 0.01%, yield of 11.61 ± 0.07%, total phenol of 34.68 ± 0.80 mg GAE/g, total flavonoids were 9.06 ± 0.21 mg QE/g, and antioxidant capacity was 22.72 ± 0.86 mg GAEAC/g. Keywords : antioxidants, arabica coffee pod skin, drying time, temperature. Kulit buah kopi arabika memiliki potensi secara kuantitatif dan sebagai sumber antioksidan, serta perlu dilakukan proses pengeringan sebelum diekstraksi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama pengeringan menggunakan oven serta interaksinya terhadap karakteristik bubuk kulit buah kopi arabika (Coffea arabica L.) sebagai sumber antioksidan dan menentukan kombinasi suhu dan lama pengeringan menggunakan oven terbaik yang dapat mempertahankan karakteristik bubuk kulit buah kopi arabika sebagai sumber antioksidan. Penelitian ini menggunakan Rancangan Acak Kelompok faktorial dua faktor. Faktor-faktor dalam penelitian ini adalah suhu dan lama pengeringan. Suhu Pengeringan yang terdiri dari tiga taraf, yaitu 50ºC, 60ºC, dan 70ºC dan lama pengeringan yang terdiri dari tiga taraf, yaitu 2 jam, 4 jam, dan 6 jam. Perlakuan dikelompokkan menjadi 2 kelompok berdasarkan waktu pelaksanaannya, sehingga diperoleh 18 unit percobaan. Data h
{"title":"Karakteristik Bubuk Kulit Buah Kopi Arabika (Coffea arabica L.) SEBAGAI Sumber Antioksidan Pada Variasi Suhu Dan Lama Pengeringan Menggunakan Oven","authors":"Repika Sepitri Br Barus, G. P. Ganda Putra, Anak Agung Made Dewi Anggreni","doi":"10.24843/jrma.2023.v11.i04.p04","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i04.p04","url":null,"abstract":"Arabica coffee berry skin has quantitative potential and as a source of antioxidants, and needs to be subjected to a drying process before being extracted. This study aims to determine the effect of temperature and drying time using an oven and its interaction on the characteristics of arabica coffee fruit skin powder (Coffea arabica L.) as a source of antioxidants and determine the best combination of temperature and drying time using an oven that can maintain the characteristics of arabica coffee fruit skin powder as a source of antioxidants. This study used a two-factor factorial randomized block design. The factors in this research are temperature and drying time. Drying temperature which consists of three levels, namely 50ºC, 60ºC and 70ºC and drying time which consists of three levels, namely 2 hours, 4 hours and 6 hours. Treatment and grouped into 2 groups based on the time of implementation, in order to obtain 18 experimental units. Observational data obtained were analyzed using analysis or variance ANOVA and if the results of the analysis showed a significant effect, then it was continued with the Honest Significant Difference test using Minitab 17 software. The observed variables were water content, yield, total phenols, total flavonoids, antioxidant capacity, and effectiveness index. The results of this study indicate that the effect of temperature and drying time using the oven and their interactions have a very significant effect on water content, yield, total phenols, total flavonoids, and the antioxidant capacity of Arabica coffee berry skin powder. The best treatment to produce Arabica coffee berry skin powder as a source of antioxidants is using a temperature of 50ºC and a drying time of 2 hours, with a characteristic moisture content of 14.27 ± 0.01%, yield of 11.61 ± 0.07%, total phenol of 34.68 ± 0.80 mg GAE/g, total flavonoids were 9.06 ± 0.21 mg QE/g, and antioxidant capacity was 22.72 ± 0.86 mg GAEAC/g. \u0000Keywords : antioxidants, arabica coffee pod skin, drying time, temperature. \u0000Kulit buah kopi arabika memiliki potensi secara kuantitatif dan sebagai sumber antioksidan, serta perlu dilakukan proses pengeringan sebelum diekstraksi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama pengeringan menggunakan oven serta interaksinya terhadap karakteristik bubuk kulit buah kopi arabika (Coffea arabica L.) sebagai sumber antioksidan dan menentukan kombinasi suhu dan lama pengeringan menggunakan oven terbaik yang dapat mempertahankan karakteristik bubuk kulit buah kopi arabika sebagai sumber antioksidan. Penelitian ini menggunakan Rancangan Acak Kelompok faktorial dua faktor. Faktor-faktor dalam penelitian ini adalah suhu dan lama pengeringan. Suhu Pengeringan yang terdiri dari tiga taraf, yaitu 50ºC, 60ºC, dan 70ºC dan lama pengeringan yang terdiri dari tiga taraf, yaitu 2 jam, 4 jam, dan 6 jam. Perlakuan dikelompokkan menjadi 2 kelompok berdasarkan waktu pelaksanaannya, sehingga diperoleh 18 unit percobaan. Data h","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"31 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138951713","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 : 2023-12-21DOI: 10.24843/jrma.2023.v11.i04.p10
Lilis Banne Paseru, N. S. Antara, I. Arnata
Jalapeno peppers contain minerals, fiber, calcium, vitamins and bioactive compounds such as folate, capsaicin, and manganese that are beneficial for health. Pickled is a processed product of vegetables and fruit with the addition of salt, acid or starter culture. This study aims to determine the effect of process method and inoculation of lactic acid bacteria PR. 6.15.2 in the fermentation of jalapeno chili pickles on the best characteristics of the resulting jalapeno chili pickles. The experimental design of this study was a two factorial group randomized design, namely the process method (F) consisting of 2 levels, namely wet fermentation (F1), dry fermentation (F2), Second, namely starter culture inoculation (I) with concentrations of 0%, 2% and 4%. The results showed that the effect of process method and inoculation of PR 6.15.2 isolate and their interaction had a very significant effect on total chlorophyll, total lactic acid bacteria (LAB), total acid, vitamin C content, color, aroma, texture, taste and overall acceptance. Based on overall acceptance, the best treatment combination was wet fermentation with 4% starter culture inoculation with characteristics of total chlorophyll 15.31 mg/g, total LAB 9.41 Log CFU/ml, total acid 4.46%, vitamin C content 2.50%, color 4.00, aroma 4.00, texture 4.01, taste 4.15 (liked). Keywords: Jalapaeno chili, process methods, isolatae pr.6.15.2 Cabai jalapeno mangandung mineral, serat, kalsium, vitamin dan senyawa bioaktif seperti folat, capsaicin, dan mangan yang berkhasiat bagi kesehatan. Asinan merupakan produk olahan sayuran dan buah dengan penambahan garam, asam maupun kultur starter. Penelitian ini bertujuan mengetahui pengaruh metode proses dan inokulasi bakteri asam laktat PR. 6.15.2 pada fermentasi asinan cabai jalapeno terhadap karakteristik terbaik asinan cabai jalapeno yang dihasilkan. Rancangan percobaan penelitian ini adalah rancangan acak kelompok dua faktorial yaitu metode proses (F) terdiri dari 2 taraf yaitu fermentasi basah (F1), fermentasi kering (F2), Kedua yaitu inokulasi kultur starter (I) dengan konsentrasi 0%, 2% dan 4%. Data di analisis dengan analisis variansi dan dilanjutkan dengan uji BNJ. Hasil penelitian menunjukkan bahwa pengaruh metode proses dan inokulasi isolat PR 6.15.2 serta interaksinya berpengaruh sangat nyata terhadap total klorofil, total bakteri asam laktat (BAL), total asam, kadar vitamin C, warna, aroma, tekstur, rasa dan penerimaan keseluruhan. Berdasarkan penerimaan keseluruhan kombinasi perlakuan terbaik adalah fermentasi basah dengan inokulasi kultur starter 4% dengan karakteristik total klorofil 15,31 mg/g, total BAL 9,41 Log CFU/ml, total asam 4,46%, kadar vitamin C 2,50%, warna 4,00, aroma 4,00, tekstur 4,01, rasa 4,15 (suka) Kata kunci : Asinan cabai jalapeno, metode proses, isolat PR.6.15.2.
{"title":"Produksi Asinan Cabai Jalapeno (Capsicum annum) dengan Variasi Metode Proses dan Inokulasi Isolat PR.6.15.2","authors":"Lilis Banne Paseru, N. S. Antara, I. Arnata","doi":"10.24843/jrma.2023.v11.i04.p10","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i04.p10","url":null,"abstract":"Jalapeno peppers contain minerals, fiber, calcium, vitamins and bioactive compounds such as folate, capsaicin, and manganese that are beneficial for health. Pickled is a processed product of vegetables and fruit with the addition of salt, acid or starter culture. This study aims to determine the effect of process method and inoculation of lactic acid bacteria PR. 6.15.2 in the fermentation of jalapeno chili pickles on the best characteristics of the resulting jalapeno chili pickles. The experimental design of this study was a two factorial group randomized design, namely the process method (F) consisting of 2 levels, namely wet fermentation (F1), dry fermentation (F2), Second, namely starter culture inoculation (I) with concentrations of 0%, 2% and 4%. The results showed that the effect of process method and inoculation of PR 6.15.2 isolate and their interaction had a very significant effect on total chlorophyll, total lactic acid bacteria (LAB), total acid, vitamin C content, color, aroma, texture, taste and overall acceptance. Based on overall acceptance, the best treatment combination was wet fermentation with 4% starter culture inoculation with characteristics of total chlorophyll 15.31 mg/g, total LAB 9.41 Log CFU/ml, total acid 4.46%, vitamin C content 2.50%, color 4.00, aroma 4.00, texture 4.01, taste 4.15 (liked). \u0000Keywords: Jalapaeno chili, process methods, isolatae pr.6.15.2 \u0000Cabai jalapeno mangandung mineral, serat, kalsium, vitamin dan senyawa bioaktif seperti folat, capsaicin, dan mangan yang berkhasiat bagi kesehatan. Asinan merupakan produk olahan sayuran dan buah dengan penambahan garam, asam maupun kultur starter. Penelitian ini bertujuan mengetahui pengaruh metode proses dan inokulasi bakteri asam laktat PR. 6.15.2 pada fermentasi asinan cabai jalapeno terhadap karakteristik terbaik asinan cabai jalapeno yang dihasilkan. Rancangan percobaan penelitian ini adalah rancangan acak kelompok dua faktorial yaitu metode proses (F) terdiri dari 2 taraf yaitu fermentasi basah (F1), fermentasi kering (F2), Kedua yaitu inokulasi kultur starter (I) dengan konsentrasi 0%, 2% dan 4%. Data di analisis dengan analisis variansi dan dilanjutkan dengan uji BNJ. Hasil penelitian menunjukkan bahwa pengaruh metode proses dan inokulasi isolat PR 6.15.2 serta interaksinya berpengaruh sangat nyata terhadap total klorofil, total bakteri asam laktat (BAL), total asam, kadar vitamin C, warna, aroma, tekstur, rasa dan penerimaan keseluruhan. Berdasarkan penerimaan keseluruhan kombinasi perlakuan terbaik adalah fermentasi basah dengan inokulasi kultur starter 4% dengan karakteristik total klorofil 15,31 mg/g, total BAL 9,41 Log CFU/ml, total asam 4,46%, kadar vitamin C 2,50%, warna 4,00, aroma 4,00, tekstur 4,01, rasa 4,15 (suka) \u0000Kata kunci : Asinan cabai jalapeno, metode proses, isolat PR.6.15.2.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"9 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138953127","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}
PT Food Station Tjipinang Jaya has many types of rice to produce and has grades, namely premium rice and medium rice. The problems that exist with each raw material that has just arrived, among others, occur because of the travel process at the time of delivery which is prone to problems such as fleas and rainwater and is not one hundred percent perfect but there are raw materials that are not up to standard. The method used in this study is the Principal Component Analysis (PCA) and Hazard Analysis Critical Control Point (HACCP) methods with the aim of using the PCA method to classify quality grades of premium and medium rice according to standards and determine the overall food safety traceability from the arrival of raw materials. from raw materials to finished products and knowing critical problem points that occur in a rice raw material that will be produced into finished products and does not reduce product quality using the HACCP method. Based on the data processing that has been done, the results obtained using the PCA method show that of the 13 existing quality components, it is reduced to 8 components by producing 8 PCs and their variance values, namely PC 1 is known to have the highest variance value of 0.277798, PC 2 has a variance value of 0.0868241, PC 3 has a variance value of 0.069478, PC 4 has a variance value of 0.060571, PC 5 has a variance value of 0.0526275, PC 6 has a variance value of 0.049428, PC 7 has a variance value of 0.0476043, and PC 8 has a variance value of 0.0468422. For the use of the HACCP method, the research results show that the safety of the company's quality is guaranteed because the production process already has steps to eliminate hazards in raw materials, namely the fumigation process. The process for controlling pests, fungi and ticks with predetermined critical limits, namely monitoring the use of phosphine doses (3 gram/m3), fumigation duration of 3-7 days, gas levels (min 200 ppm) and leaks of a maximum of 0.3 ppm which must be monitored every day by a fumigator using a tool called examdrager. Suggestions for further research are to use an information system for traceability so that it can speed up tracking time in real time. Keywords : Food safety, HACCP, PCA, traceability. PT Food Station Tjipinang Jaya memiliki banyak jenis beras untuk diproduksi dan memiliki grade yaitu beras premium dan beras medium. Permasalahan yang ada pada setiap bahan baku yang baru datang antara lain terjadi karena adanya proses perjalanan pada saat pengiriman yang rentan terjadi masalah seperti terkena kutu dan terkena air hujan serta tidak seratus persen sempurna melainkan ada bahan baku yang tidak sesuai standar. Metode yang digunakan dalam penelitian ini adalah metode Principal Component Analysis (PCA) dan Hazard Analysis Critical Control Point (HACCP) dengan tujuan penggunaan metode PCA untuk mengklasifikasi grade mutu dari beras yang premium dan medium sesuai standar serta mengetahui traceability keamanan pangan se
{"title":"Desain Sistem Traceability Pengendalian Mutu Beras Menggunakan Hazard Analysis Critical Control Point (HACCP) dan Principal Component Analysis (PCA) Pada PT. Food Station Tjipinang Jaya","authors":"Ririni Regiana Dwi Satya, Fikri Adli Gifari, Miftahul Farid Mochamad Ahyar","doi":"10.24843/jrma.2023.v11.i04.p14","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i04.p14","url":null,"abstract":"PT Food Station Tjipinang Jaya has many types of rice to produce and has grades, namely premium rice and medium rice. The problems that exist with each raw material that has just arrived, among others, occur because of the travel process at the time of delivery which is prone to problems such as fleas and rainwater and is not one hundred percent perfect but there are raw materials that are not up to standard. The method used in this study is the Principal Component Analysis (PCA) and Hazard Analysis Critical Control Point (HACCP) methods with the aim of using the PCA method to classify quality grades of premium and medium rice according to standards and determine the overall food safety traceability from the arrival of raw materials. from raw materials to finished products and knowing critical problem points that occur in a rice raw material that will be produced into finished products and does not reduce product quality using the HACCP method. Based on the data processing that has been done, the results obtained using the PCA method show that of the 13 existing quality components, it is reduced to 8 components by producing 8 PCs and their variance values, namely PC 1 is known to have the highest variance value of 0.277798, PC 2 has a variance value of 0.0868241, PC 3 has a variance value of 0.069478, PC 4 has a variance value of 0.060571, PC 5 has a variance value of 0.0526275, PC 6 has a variance value of 0.049428, PC 7 has a variance value of 0.0476043, and PC 8 has a variance value of 0.0468422. For the use of the HACCP method, the research results show that the safety of the company's quality is guaranteed because the production process already has steps to eliminate hazards in raw materials, namely the fumigation process. The process for controlling pests, fungi and ticks with predetermined critical limits, namely monitoring the use of phosphine doses (3 gram/m3), fumigation duration of 3-7 days, gas levels (min 200 ppm) and leaks of a maximum of 0.3 ppm which must be monitored every day by a fumigator using a tool called examdrager. Suggestions for further research are to use an information system for traceability so that it can speed up tracking time in real time. \u0000Keywords : Food safety, HACCP, PCA, traceability. \u0000PT Food Station Tjipinang Jaya memiliki banyak jenis beras untuk diproduksi dan memiliki grade yaitu beras premium dan beras medium. Permasalahan yang ada pada setiap bahan baku yang baru datang antara lain terjadi karena adanya proses perjalanan pada saat pengiriman yang rentan terjadi masalah seperti terkena kutu dan terkena air hujan serta tidak seratus persen sempurna melainkan ada bahan baku yang tidak sesuai standar. Metode yang digunakan dalam penelitian ini adalah metode Principal Component Analysis (PCA) dan Hazard Analysis Critical Control Point (HACCP) dengan tujuan penggunaan metode PCA untuk mengklasifikasi grade mutu dari beras yang premium dan medium sesuai standar serta mengetahui traceability keamanan pangan se","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"29 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138948167","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 : 2023-12-21DOI: 10.24843/jrma.2023.v11.i04.p11
Lidia Evifani Lidia Br Sitepu, Cokorda Anom Bayu Sadyasmara, N. P. Suwariani
Frozen strawberries are one of the innovations that can make it easier for consumers to consume fruit. One of the important things to consider in producing frozen strawberries is packaging. This purpose of this research is to identify risk, analyzes risk priorities, and formulate alternative strategies and determine the priority strategies that can be applied to minimize the risk in repacking frozen strawberries at Bali Food Industri. The methods used in this research were the Failure Mode and Effect Analysis (FMEA) method and Analytical Hierarchy Process (AHP). The FMEA method is used to asses and determine risk priorities, while the AHP method is used to determine the priority of risk mitigation strategies. The first step is to identify risks using the interview method and produce 15 risks which are divided into 4 risk factors, namely: receiving, storage, repacking, and deliveries. The second stage are the result from risk assessment and determination of risk priorities using the FMEA method will then be selected were the risk that have a high Risk Priority Number (RPN), namely the risk of soft frozen strawberry texture (130,78), power outage (209,25), there are white strawberries and foreign bodies are missed (168,33), and delivery vehicles have problems (196,17). Last is determination priority strategies that can be used to minimize risk, namely on receiving risk factors is to make incoming formulir (0,517), while in the power outage risk factor is to stabilize the power supply (0,511). Priority strategy of the repacking risk factor is SOP improvement (0,513), and the last strategy in delivery risk factor is to improve performance control and maintenance of vehicles on a regular basis (0,062). Keywords : risk, mitigation, Failure Mode and Effect Analysis, frozen strawberries. Stroberi frozen merupakan salah satu inovasi yang dapat memudahkan konsumen dalam mengonsumsi buah. Beberapa hal penting yang perlu diperhatikan dalam pengelolaan stroberi frozen adalah suhu, warna, dan tekstur. Penelitian ini bertujuan untuk mengidentifikasi risiko, menganalisis tingkat prioritas risiko, dan menyusun rumusan alternatif strategi serta menentukan prioritas strategi yang dapat diterapkan untuk meminimalkan risiko repacking stroberi frozen di Bali Food Industri. Metode yang digunakan pada penelitian ini adalah metode Failure Mode and Effect Analysis (FMEA) dan Analytical Hierarchy Process (AHP). Metode FMEA digunakan untuk menilai dan menentukan prioritas risiko, sedangkan metode AHP digunakan untuk menentukan prioritas strategi mitigasi risiko. Penelitian ini terdiri dari beberapa tahapan. Pada tahap pertama dilakukan identifikasi risiko menggunakan metode wawancara kepada responden dan observasi langsung pada proses repacking stroberi frozen di Bali Food Industri. Tahap kedua adalah analisis penilaian risiko dan penentuan prioritas risiko menggunakan metode FMEA kemudian dilakukan perhitungan Risk Priority Number (RPN) untuk mengetahui urutan priorita
{"title":"Analisis dan Strategi Mitigasi Risiko Repacking Stroberi Frozen Di Bali Food Industri","authors":"Lidia Evifani Lidia Br Sitepu, Cokorda Anom Bayu Sadyasmara, N. P. Suwariani","doi":"10.24843/jrma.2023.v11.i04.p11","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i04.p11","url":null,"abstract":"Frozen strawberries are one of the innovations that can make it easier for consumers to consume fruit. One of the important things to consider in producing frozen strawberries is packaging. This purpose of this research is to identify risk, analyzes risk priorities, and formulate alternative strategies and determine the priority strategies that can be applied to minimize the risk in repacking frozen strawberries at Bali Food Industri. The methods used in this research were the Failure Mode and Effect Analysis (FMEA) method and Analytical Hierarchy Process (AHP). The FMEA method is used to asses and determine risk priorities, while the AHP method is used to determine the priority of risk mitigation strategies. The first step is to identify risks using the interview method and produce 15 risks which are divided into 4 risk factors, namely: receiving, storage, repacking, and deliveries. The second stage are the result from risk assessment and determination of risk priorities using the FMEA method will then be selected were the risk that have a high Risk Priority Number (RPN), namely the risk of soft frozen strawberry texture (130,78), power outage (209,25), there are white strawberries and foreign bodies are missed (168,33), and delivery vehicles have problems (196,17). Last is determination priority strategies that can be used to minimize risk, namely on receiving risk factors is to make incoming formulir (0,517), while in the power outage risk factor is to stabilize the power supply (0,511). Priority strategy of the repacking risk factor is SOP improvement (0,513), and the last strategy in delivery risk factor is to improve performance control and maintenance of vehicles on a regular basis (0,062). \u0000Keywords : risk, mitigation, Failure Mode and Effect Analysis, frozen strawberries. \u0000Stroberi frozen merupakan salah satu inovasi yang dapat memudahkan konsumen dalam mengonsumsi buah. Beberapa hal penting yang perlu diperhatikan dalam pengelolaan stroberi frozen adalah suhu, warna, dan tekstur. Penelitian ini bertujuan untuk mengidentifikasi risiko, menganalisis tingkat prioritas risiko, dan menyusun rumusan alternatif strategi serta menentukan prioritas strategi yang dapat diterapkan untuk meminimalkan risiko repacking stroberi frozen di Bali Food Industri. Metode yang digunakan pada penelitian ini adalah metode Failure Mode and Effect Analysis (FMEA) dan Analytical Hierarchy Process (AHP). Metode FMEA digunakan untuk menilai dan menentukan prioritas risiko, sedangkan metode AHP digunakan untuk menentukan prioritas strategi mitigasi risiko. Penelitian ini terdiri dari beberapa tahapan. Pada tahap pertama dilakukan identifikasi risiko menggunakan metode wawancara kepada responden dan observasi langsung pada proses repacking stroberi frozen di Bali Food Industri. Tahap kedua adalah analisis penilaian risiko dan penentuan prioritas risiko menggunakan metode FMEA kemudian dilakukan perhitungan Risk Priority Number (RPN) untuk mengetahui urutan priorita","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"52 20","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138948736","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 : 2023-12-21DOI: 10.24843/jrma.2023.v11.i04.p07
Ni Kadek Cahya Sugiani, A. D. Anggreni, N. Wartini
Soybean contains bioactive compounds such as flavonoids, phenolic acids, vitamin C, vitamin E, beta carotene. The content of soy flavonoids such as isoflavones act as antioxidants, anticancer, anti-osteoporosis, antibacterial and antimutagenic. Soybean can be processed into fermented food, one of the fermented foods from processed soybeans is seredele. Seredele is a traditional food typical of the city of Gianyar whose manufacturing process uses natural microbes. This study aims to determine the effect of the type of solvent on the antioxidant activity and bioactive compounds of seredele extract and determine the best type of solvent to produce seredele extract with the highest antioxidant activity. The experimental design used was a randomized block design with 5 types of solvent treatment, namely: 70% ethanol, 90% ethanol, 96% ethanol, ethyl acetate, n-hexane with a ratio of 1:10 to the solvent. This study was grouped into 3 based on the time of the extraction process so that 15 experimental units were obtained. Data analysis was carried out by analysis of variance and if the treatment affected the observed variables, it was continued with the Least Significant Difference test. The results showed that the type of solvent treatment had an effect on antioxidant activity, total flavonoids, ?-tocopherol and total phenol. The best solvent to produce seredele extract with the highest antioxidant activity was 70% ethanol with the following extract characteristics: IC50 antioxidant activity of 183.16 ± 30.88 ppm, total phenol 21.19 ± 1.95 mg GAE/g, total flavonoids 11 .88 ± 0.87 mg QE/g and total ? tocopherol 12587.02± 2419.82 mg 100/g. Keywords : antioxidant activity, bioactive compounds, extraction, maceration, seredele Kedelai mengandung senyawa bioaktif seperti flavonoid, asam fenolik, vitamin C, vitamin E, beta karoten. Kandungan flavonoid kedelai seperti isoflavon berperan sebagai antioksidan, antikanker, antiosteoporosis, antibakteri dan antimutagenik. Kedelai dapat diolah menjadi makanan fermentasi, salah satu makanan fermentasi dari olahan kedelai yaitu seredele. Seredele merupakan makanan tradisional khas kota Gianyar yang proses pembuatannya menggunakan mikroba alami. Penelitian ini bertujuan untuk mengetahui pengaruh jenis pelarut terhadap aktivitas antioksidan dan senyawa bioaktif ekstrak seredele dan menentukan jenis pelarut terbaik untuk menghasilkan ekstrak seredele dengan aktivitas antioksidan tertinggi. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan perlakuan jenis pelarut yang terdiri dari 5 jenis yaitu: ethanol 70%, ethanol 90%, ethanol 96%, etil asetat, n-heksana dengan perbandingan bahan dengan pelarut sebesar 1:10. Penelitian ini dikelompokkan menjadi 3 berdasarkan waktu proses ekstraksi sehingga diperoleh 15 unit percobaan. Analisis data dilakukan dengan analisis varian dan jika perlakuan berpengaruh terhadap variabel yang diamati maka dilanjutkan dengan uji Beda Nyata Terkecil. Hasil penelitian
{"title":"Aktivitas Antioksidan dan Senyawa Bioaktif Ekstrak Seredele Pada Berbagai Jenis Pelarut","authors":"Ni Kadek Cahya Sugiani, A. D. Anggreni, N. Wartini","doi":"10.24843/jrma.2023.v11.i04.p07","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i04.p07","url":null,"abstract":"Soybean contains bioactive compounds such as flavonoids, phenolic acids, vitamin C, vitamin E, beta carotene. The content of soy flavonoids such as isoflavones act as antioxidants, anticancer, anti-osteoporosis, antibacterial and antimutagenic. Soybean can be processed into fermented food, one of the fermented foods from processed soybeans is seredele. Seredele is a traditional food typical of the city of Gianyar whose manufacturing process uses natural microbes. This study aims to determine the effect of the type of solvent on the antioxidant activity and bioactive compounds of seredele extract and determine the best type of solvent to produce seredele extract with the highest antioxidant activity. The experimental design used was a randomized block design with 5 types of solvent treatment, namely: 70% ethanol, 90% ethanol, 96% ethanol, ethyl acetate, n-hexane with a ratio of 1:10 to the solvent. This study was grouped into 3 based on the time of the extraction process so that 15 experimental units were obtained. Data analysis was carried out by analysis of variance and if the treatment affected the observed variables, it was continued with the Least Significant Difference test. The results showed that the type of solvent treatment had an effect on antioxidant activity, total flavonoids, ?-tocopherol and total phenol. The best solvent to produce seredele extract with the highest antioxidant activity was 70% ethanol with the following extract characteristics: IC50 antioxidant activity of 183.16 ± 30.88 ppm, total phenol 21.19 ± 1.95 mg GAE/g, total flavonoids 11 .88 ± 0.87 mg QE/g and total ? tocopherol 12587.02± 2419.82 mg 100/g. \u0000Keywords : antioxidant activity, bioactive compounds, extraction, maceration, seredele \u0000 \u0000Kedelai mengandung senyawa bioaktif seperti flavonoid, asam fenolik, vitamin C, vitamin E, beta karoten. Kandungan flavonoid kedelai seperti isoflavon berperan sebagai antioksidan, antikanker, antiosteoporosis, antibakteri dan antimutagenik. Kedelai dapat diolah menjadi makanan fermentasi, salah satu makanan fermentasi dari olahan kedelai yaitu seredele. Seredele merupakan makanan tradisional khas kota Gianyar yang proses pembuatannya menggunakan mikroba alami. Penelitian ini bertujuan untuk mengetahui pengaruh jenis pelarut terhadap aktivitas antioksidan dan senyawa bioaktif ekstrak seredele dan menentukan jenis pelarut terbaik untuk menghasilkan ekstrak seredele dengan aktivitas antioksidan tertinggi. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan perlakuan jenis pelarut yang terdiri dari 5 jenis yaitu: ethanol 70%, ethanol 90%, ethanol 96%, etil asetat, n-heksana dengan perbandingan bahan dengan pelarut sebesar 1:10. Penelitian ini dikelompokkan menjadi 3 berdasarkan waktu proses ekstraksi sehingga diperoleh 15 unit percobaan. Analisis data dilakukan dengan analisis varian dan jika perlakuan berpengaruh terhadap variabel yang diamati maka dilanjutkan dengan uji Beda Nyata Terkecil. Hasil penelitian ","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"27 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138951787","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 : 2023-12-21DOI: 10.24843/jrma.2023.v11.i04.p09
Viona Valentine Br Ginting, N. Wartini, L. P. Wrasiati
Cassava plants (Manihot esculeta C.) are shrubs that have many benefits. Cassava leaves have high chlorophyll pigments so the y have potential as a natural green colorant. Encapsulation of cassava leaf dye extract needs to be done make it more pratical to use and easy to package. This study aims to determine the effect of the ratio gelatin and maltodextrin on the characteristics of cassava leaf extract encapsulates and to determine the best treatment to obtain cassava leaf extract encapsulates. The treatment in this study consisted of 7 levels of gelatin and maltodextrin ratio, namely (1 : 0), (1 : 1), (1 : 1,5), (1 : 2),(1 : 2,5), (1 : 3), (0 : 1). The results showed that the interaction of the encpasulated treatment of cassava leaf extract had an effect on the yield, solubility and moisture content but had no effect on total chlorophyll and encapsulation efficiency. The best treatment was found in the ratio of gelatin and maltodextrin (1:2,5) with a yield value of 83,77 ± 2,0% , moisture content of 10,9 ± 3,8%, solubility of 88,47 ± 9,4%, total chlorophyll of 3,57 ±0,08 ppm, and encapsulation efficiency of 23,5 ± 0,6% Keywords : cassava leaves, encapsulation, gelatin, maltodextrin Tanaman singkong (Manihot esculenta C.) merupakan tanaman perdu yang memiliki banyak manfaat. Daun singkong memiliki pigmen klorofil yan tinggi sehinga berpotensi sebagai pewarna hijau alami. Enkapsulasi ekstrak pewarna daun singkong perlu dilakukan agar lebih praktis penggunaannya dan mudah untuk dikemas. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan gelatin dan maltodekstrin terhadap karakateritik enkapsulat ektrak daun singkong dan untuk menentukan perlakuan terbaik untuk mendapatkan enkapsulat ekstrak daun singkong. Perlakuan pada penelitian ini terdiri dari 7 taraf perbandingan gelatin dan maltodekstrin yaitu : (1 : 0), (1 : 1), (1 : 1,5), (1 : 2),(1 : 2,5), (1 : 3), (0 : 1). Hasil penelitian menunjukkan interaksi perlakuan enkapsulat ekstrak pewarna daun singkong berpengaruh terhadap rendemen, kelarutan dan kadar air namun tidak berpengaruh terhadap klorofil total dan efisiensi enkapsulasi. Perlakuan terbaik terdapat pada perbandingan gelatin dan maltodesktrin (1:2,5) dengan nilai rendemen 83,77 ± 2,0%, kadar air 10,9 ± 3,8%, kelarutan 88,47 ± 9,4%, klorofil total 3,57 ±0,08 ppm, dan efisiensi enkapsulasi 23,5 ± 0,6%. Kata kunci : daun singkong, enkapsulasi, gelatin, maltodekstrin.
{"title":"Karakteristik Enkapsulat Ekstrak Daun Singkong (Manihot esculenta C.) pada Perlakuan Perbandingan Gelatin dan Maltodekstrin","authors":"Viona Valentine Br Ginting, N. Wartini, L. P. Wrasiati","doi":"10.24843/jrma.2023.v11.i04.p09","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i04.p09","url":null,"abstract":"Cassava plants (Manihot esculeta C.) are shrubs that have many benefits. Cassava leaves have high chlorophyll pigments so the y have potential as a natural green colorant. Encapsulation of cassava leaf dye extract needs to be done make it more pratical to use and easy to package. This study aims to determine the effect of the ratio gelatin and maltodextrin on the characteristics of cassava leaf extract encapsulates and to determine the best treatment to obtain cassava leaf extract encapsulates. The treatment in this study consisted of 7 levels of gelatin and maltodextrin ratio, namely (1 : 0), (1 : 1), (1 : 1,5), (1 : 2),(1 : 2,5), (1 : 3), (0 : 1). The results showed that the interaction of the encpasulated treatment of cassava leaf extract had an effect on the yield, solubility and moisture content but had no effect on total chlorophyll and encapsulation efficiency. The best treatment was found in the ratio of gelatin and maltodextrin (1:2,5) with a yield value of 83,77 ± 2,0% , moisture content of 10,9 ± 3,8%, solubility of 88,47 ± 9,4%, total chlorophyll of 3,57 ±0,08 ppm, and encapsulation efficiency of 23,5 ± 0,6% \u0000Keywords : cassava leaves, encapsulation, gelatin, maltodextrin \u0000Tanaman singkong (Manihot esculenta C.) merupakan tanaman perdu yang memiliki banyak manfaat. Daun singkong memiliki pigmen klorofil yan tinggi sehinga berpotensi sebagai pewarna hijau alami. Enkapsulasi ekstrak pewarna daun singkong perlu dilakukan agar lebih praktis penggunaannya dan mudah untuk dikemas. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan gelatin dan maltodekstrin terhadap karakateritik enkapsulat ektrak daun singkong dan untuk menentukan perlakuan terbaik untuk mendapatkan enkapsulat ekstrak daun singkong. Perlakuan pada penelitian ini terdiri dari 7 taraf perbandingan gelatin dan maltodekstrin yaitu : (1 : 0), (1 : 1), (1 : 1,5), (1 : 2),(1 : 2,5), (1 : 3), (0 : 1). Hasil penelitian menunjukkan interaksi perlakuan enkapsulat ekstrak pewarna daun singkong berpengaruh terhadap rendemen, kelarutan dan kadar air namun tidak berpengaruh terhadap klorofil total dan efisiensi enkapsulasi. Perlakuan terbaik terdapat pada perbandingan gelatin dan maltodesktrin (1:2,5) dengan nilai rendemen 83,77 ± 2,0%, kadar air 10,9 ± 3,8%, kelarutan 88,47 ± 9,4%, klorofil total 3,57 ±0,08 ppm, dan efisiensi enkapsulasi 23,5 ± 0,6%. \u0000Kata kunci : daun singkong, enkapsulasi, gelatin, maltodekstrin.","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"10 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138952334","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 : 2023-12-21DOI: 10.24843/jrma.2023.v11.i04.p02
Achmad Gian Akbar Dzulkarnain, A. S. Wiranatha, Cokorda Anom Bayu Sadyasmara
Competition in the industrial world in the era of the industrial revolution 4.0 was very tight and competitive, including in FMCG (Fast Moving Consumer Goods) companies. PT. Nutrifood Indonesia is one of the largest FMCG companies in Indonesia. To increase good and quality human resources to increase company success, it must also be balanced with the establishment of a leadership style, providing motivation and good work facilities to produce employee job satisfaction. This study used the path analysis method with the help of smart PLS 3 software. The purpose of this research was to find out whether leadership style can affect job satisfaction, work motivation, and work facilities, whether work motivation can affect job satisfaction, and whether work facilities can affect job satisfaction. employee. This research is a quantitative study using a questionnaire given to 58 respondents. Data were analyzed using statistical analysis with Smart PLS 3 software. The results of this study found: (i) leadership style has a significant effect on work motivation by 62.4%; (ii) leadership style has a significant effect on work facilities by 40.1%; (iii) Leadership style has a significant effect on job satisfaction by 80.0%; (iv) work motivation has no significant effect on job satisfaction; and (v) work facilities have a significant effect on job satisfaction. Keywords: Leadership Style, Facilities, Motivation, Satisfaction Persaingan di dunia industri pada era revolusi industri 4.0 sangatlah ketat dan kompetitif, termasuk di FMCG (Fast Moving Consumer Goods) company. PT. Nutrifood Indonesia adalah salah satu perusahaan FMCG terbesar di Indonesia. Dalam upaya peningkatan sumber daya manusia yang baik dan berkualitas untuk meningkatkan kesuksesan perusahaan, maka harus juga diimbangi dengan pembentukan gaya kepemimpinan, pemberian motivasi dan fasilitas kerja yang baik sehingga menghasilkan kepuasan kerja karyawan. Penelitian ini menggunakan metode path analysis dengan bantuan software smart PLS 3. Tujuan dari penelitian ini dilakukan untuk mengetahui apakah apakah gaya kepemimpinan dapat mempengaruhi kepuasan kerja, motivasi kerja dan fasilitas kerja, apakah motivasi kerja dapat mempengaruhi kepuasan kerja dan apakah fasilitas kerja dapat mempengaruhi kepuasan kerja karyawan. Penelitian ini merupakan penelitian kuantitatif dengan menggunakan kuesioner yang diberikan kepada 58 responden. Data dianalisis menggunakan analisis statistik dengan software Smart PLS 3. Hasil penelitian ini menemukan: (i) Gaya kepemimpinan berpengaruh signifikan terhadap motivasi kerja sebesar 62,4%; (ii) Gaya kepemimpinan berpengaruh signifikan terhadap fasilitas kerja sebesar 40,1%; (iii) Gaya kepemimpinan berpengaruh signifikan terhadap kepuasan kerja sebesar 80,0%; (iv) Motivasi kerja tidak berpengaruh signifikan terhadap kepuasan kerja; dan (v) Fasilitas kerja berpengaruh signifikan terhadap kepuasan kerja. Kata kunci: Gaya Kepemimpinan, Fasilitas, Motivasi, Kepuasan
{"title":"Analisis Hubungan Gaya Kepemimpinan Dengan Kepuasan Kerja Melalui Motivasi Dan Fasilitas Kerja Di PT. Nutrifood Indonesia Area Indonesia Timur","authors":"Achmad Gian Akbar Dzulkarnain, A. S. Wiranatha, Cokorda Anom Bayu Sadyasmara","doi":"10.24843/jrma.2023.v11.i04.p02","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i04.p02","url":null,"abstract":"Competition in the industrial world in the era of the industrial revolution 4.0 was very tight and competitive, including in FMCG (Fast Moving Consumer Goods) companies. PT. Nutrifood Indonesia is one of the largest FMCG companies in Indonesia. To increase good and quality human resources to increase company success, it must also be balanced with the establishment of a leadership style, providing motivation and good work facilities to produce employee job satisfaction. This study used the path analysis method with the help of smart PLS 3 software. The purpose of this research was to find out whether leadership style can affect job satisfaction, work motivation, and work facilities, whether work motivation can affect job satisfaction, and whether work facilities can affect job satisfaction. employee. This research is a quantitative study using a questionnaire given to 58 respondents. Data were analyzed using statistical analysis with Smart PLS 3 software. The results of this study found: (i) leadership style has a significant effect on work motivation by 62.4%; (ii) leadership style has a significant effect on work facilities by 40.1%; (iii) Leadership style has a significant effect on job satisfaction by 80.0%; (iv) work motivation has no significant effect on job satisfaction; and (v) work facilities have a significant effect on job satisfaction. \u0000Keywords: Leadership Style, Facilities, Motivation, Satisfaction \u0000Persaingan di dunia industri pada era revolusi industri 4.0 sangatlah ketat dan kompetitif, termasuk di FMCG (Fast Moving Consumer Goods) company. PT. Nutrifood Indonesia adalah salah satu perusahaan FMCG terbesar di Indonesia. Dalam upaya peningkatan sumber daya manusia yang baik dan berkualitas untuk meningkatkan kesuksesan perusahaan, maka harus juga diimbangi dengan pembentukan gaya kepemimpinan, pemberian motivasi dan fasilitas kerja yang baik sehingga menghasilkan kepuasan kerja karyawan. Penelitian ini menggunakan metode path analysis dengan bantuan software smart PLS 3. Tujuan dari penelitian ini dilakukan untuk mengetahui apakah apakah gaya kepemimpinan dapat mempengaruhi kepuasan kerja, motivasi kerja dan fasilitas kerja, apakah motivasi kerja dapat mempengaruhi kepuasan kerja dan apakah fasilitas kerja dapat mempengaruhi kepuasan kerja karyawan. Penelitian ini merupakan penelitian kuantitatif dengan menggunakan kuesioner yang diberikan kepada 58 responden. Data dianalisis menggunakan analisis statistik dengan software Smart PLS 3. Hasil penelitian ini menemukan: (i) Gaya kepemimpinan berpengaruh signifikan terhadap motivasi kerja sebesar 62,4%; (ii) Gaya kepemimpinan berpengaruh signifikan terhadap fasilitas kerja sebesar 40,1%; (iii) Gaya kepemimpinan berpengaruh signifikan terhadap kepuasan kerja sebesar 80,0%; (iv) Motivasi kerja tidak berpengaruh signifikan terhadap kepuasan kerja; dan (v) Fasilitas kerja berpengaruh signifikan terhadap kepuasan kerja. \u0000Kata kunci: Gaya Kepemimpinan, Fasilitas, Motivasi, Kepuasan","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"51 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138952508","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 : 2023-12-21DOI: 10.24843/jrma.2023.v11.i04.p01
L. Pratiwi, G. P. Ganda Putra, I. G. A. Lani Triani
The processing of cocoa produce by-product 70-75% of the cocoa pod husk. Cocoa pod husk contains phenol compounds that have the potential to be a source of natural antioxidants that can be obtained through the extraction process. One of the extraction methods that can be used is the Microwave Assisted Extraction (MAE) method. This research was conducted to determine the effect to time and extraction power using Microwave Assisted Extraction (MAE) on the characteristics of cocoa pod husk extract and to obtain the best combination time and extraction power using Microwave Assisted Extraction (MAE) that can produce cocoa pod husk extract as a source of antioxidants. The experimental design used in this research was a factorial randomized block design, which are grouped into 2 groups based on the implementation time and consisted of two factors. The first factor was the time of extractions which consisted of 5 level that namely 2, 4, 6, 8, and 10 minutes. The second factor was the power of extraction which consisted of 2 level namely 450 and 600 watt. The data were analyzed by analysis of variance and continued with Tukey test. The result showed that the time and extraction power using Microwave Assisted Extraction (MAE) and their interactions had a very significant effect on yield, total phenol, total flavonoid and antioxidant capacity of cocoa pod husk extract. From the index effectiveness test, the best treatment was extraction by time 6 minutes and power 600 watt with characteristic yield was 8,36 ± 0,06%, total phenol was 41,29 ± 0,40 mg GAE/g extract, total flavonoid was 36,97 ± 0,30 mg QE/g extract, antioxidant capacity was 16,33 ± 0,27 mg GAEAC/g extract. Keywords : Time extraction, power extraction, antioxidants, extraction, cocoa pod husk Proses pengolahan buah kakao menghasilkan hasil samping kulit buah kakao sebesar 70-75%. Kulit buah kakao mengandung senyawa fenol yang berpotensi sebagai sumber antioksidan alami yang dapat diperoleh melalui proses ekstraksi. Salah satu metode ekstraksi yang dapat digunakan adalah dengan menggunakan metode Microwave Assisted Extraction (MAE). Penelitian ini dilakukan untuk mengetahui pengaruh waktu dan daya pada ekstraksi menggunakan metode Microwave Assisted Extraction (MAE) terhadap karakteristik ekstrak kulit buah kakao serta menentukan kombinasi perlakuan waktu dan daya pada ekstraksi menggunakan metode Microwave Assisted Extraction (MAE) terbaik yang dapat menghasilkan ekstrak kulit buah kakao sebagai sumber antioksidan. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok faktorial yang dikelompokkan menjadi 2 kelompok berdasarkan waktu pelaksanaan dan terdiri dari dua faktor. Faktor pertama adalah waktu ekstraksi yang terdiri dari 5 taraf yaitu 2, 4, 6, 8 dan 10 menit. Faktor kedua adalah daya ekstraksi yang terdiri dari 2 taraf yaitu 450 dan 600 watt. Data dianalisis dengan analisis varian dan dilanjutkan dengan uji BNJ. Hasil penelitian menunjukkan bahwa waktu
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Pub Date : 2023-12-21DOI: 10.24843/jrma.2023.v11.i04.p12
Iffan Maflahah, Erika Septiana Putri, D. Asfan
Healthy salt is salt in solid or liquid form with a maximum NaCl content of 60% and potassium iodate (KIO3) 30 mg/kg which can be consumed directly by the public. Examples of healthy salt include seaweed salt, lindur leaf salt, moringa fortified salt and alor salt. Several alternatives for making healthy salt are determined by several factors including the availability of raw materials, production process technology, nutritional content and so on. In selecting healthy salt raw materials using the ANP approach. The purpose of this study was to determine the raw material for healthy salt using the Analytic Network Process (ANP) method. The stages of research include literature studies, problem identification, research objectives, data collection, data processing, discussion and conclusions. The highest weight values ??sequentially were Moringa leaves of 1.0000, seaweed 0,755939, lindur leaves 0,635959, and alor plants 0,577955. So, the right raw material for healthy salt is fortified moringa salt. Keywords : ANP, Moringa, Seaweed, Lindur, Alor, and Healthy Salts Garam sehat merupakan garam berbentuk padat atau cairan dengan kadar NaCl maksimum 60% (adbk) serta kalium iodat (KIO3) 30 mg/kg yang dapat dikonsumsi langsung oleh masyarakat. Contoh garam sehat antara lain garam rumput laut, garam daun lindur, garam fortifikasi kelor dan garam alor. Beberapa alternatif pembuatan garam sehat ditentukan oleh beberapa faktor antara lain ketersediaan bahan baku, teknologi proses produksi, kandungan nutrisi dan lain sebagainya. Pada pemilihan bahan baku garam sehat menggunakan pendekatan ANP. Tujuan dari penelitian ini adalah untuk menentukan bahan baku garam sehat dengan menggunakan metode Analytic Network Process (ANP). Tahapan penelitian antara lain studi literatur, identifikasi masalah, tujuan penelitian, pengumpulan data, pengolahan data, pembahasan dan kesimpulan. Nilai bobot tertinggi secara berurutan adalah daun kelor sebesar 1,0000, rumput laut sebesar 0,755939, daun lindur 0,635959, dan tanaman alor sebesar 0,577955. Jadi, bahan baku garam sehat yang tepat adalah garam fortifikasi daun kelor. Kata kunci : ANP, Kelor, Rumput Laut, Lindur, Alur, dan Garam Sehat
{"title":"Penerapan Analytic Network Process (ANP) Dalam Pemilihan Bahan Baku Garam Sehat","authors":"Iffan Maflahah, Erika Septiana Putri, D. Asfan","doi":"10.24843/jrma.2023.v11.i04.p12","DOIUrl":"https://doi.org/10.24843/jrma.2023.v11.i04.p12","url":null,"abstract":"Healthy salt is salt in solid or liquid form with a maximum NaCl content of 60% and potassium iodate (KIO3) 30 mg/kg which can be consumed directly by the public. Examples of healthy salt include seaweed salt, lindur leaf salt, moringa fortified salt and alor salt. Several alternatives for making healthy salt are determined by several factors including the availability of raw materials, production process technology, nutritional content and so on. In selecting healthy salt raw materials using the ANP approach. The purpose of this study was to determine the raw material for healthy salt using the Analytic Network Process (ANP) method. The stages of research include literature studies, problem identification, research objectives, data collection, data processing, discussion and conclusions. The highest weight values ??sequentially were Moringa leaves of 1.0000, seaweed 0,755939, lindur leaves 0,635959, and alor plants 0,577955. So, the right raw material for healthy salt is fortified moringa salt. \u0000Keywords : ANP, Moringa, Seaweed, Lindur, Alor, and Healthy Salts \u0000Garam sehat merupakan garam berbentuk padat atau cairan dengan kadar NaCl maksimum 60% (adbk) serta kalium iodat (KIO3) 30 mg/kg yang dapat dikonsumsi langsung oleh masyarakat. Contoh garam sehat antara lain garam rumput laut, garam daun lindur, garam fortifikasi kelor dan garam alor. Beberapa alternatif pembuatan garam sehat ditentukan oleh beberapa faktor antara lain ketersediaan bahan baku, teknologi proses produksi, kandungan nutrisi dan lain sebagainya. Pada pemilihan bahan baku garam sehat menggunakan pendekatan ANP. Tujuan dari penelitian ini adalah untuk menentukan bahan baku garam sehat dengan menggunakan metode Analytic Network Process (ANP). Tahapan penelitian antara lain studi literatur, identifikasi masalah, tujuan penelitian, pengumpulan data, pengolahan data, pembahasan dan kesimpulan. Nilai bobot tertinggi secara berurutan adalah daun kelor sebesar 1,0000, rumput laut sebesar 0,755939, daun lindur 0,635959, dan tanaman alor sebesar 0,577955. Jadi, bahan baku garam sehat yang tepat adalah garam fortifikasi daun kelor. \u0000Kata kunci : ANP, Kelor, Rumput Laut, Lindur, Alur, dan Garam Sehat","PeriodicalId":17779,"journal":{"name":"JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI","volume":"8 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138950334","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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