Pub Date : 2014-06-01DOI: 10.17969/JTIPI.V6I2.2065
Y. M. Lubis, S. Satriana, Fahrizal Fahrizal, Eni Darlia
The study of the formulation of desiccated coconut biscuits by roasting and without roasting was investigated. This research was conducted using randomized block design consisted of two factors and three replications. The first factor is the percentage of the desiccated coconut addition to wheat flour with three levels (25%, 50% and 75%). The second factor is the variation treatment of the desiccated coconut; roasting and without roasting. The result showed that the percentage of desiccated coconut addition to wheat flour has a significant effect on protein content. The treatment of roasting and without roasting has very significant effect on the peroxide number and significant effect on the moisture content, sensory test (aroma and taste). The interaction factor between the percentage of desiccated coconut addition to wheat flour and the treatment of roasting and without roasting has a very significant effect on the fat content and has a significant effect on the sensory test (aroma and taste). The best formulation of the desiccated coconut biscuits based on the sensory test was obtained from the addition of75% of desiccated coconut without roasting.
{"title":"Formulasi Biskuit Kelapa Parut Kering dengan Perlakuan Penyangraian dan Tanpa Penyangraian","authors":"Y. M. Lubis, S. Satriana, Fahrizal Fahrizal, Eni Darlia","doi":"10.17969/JTIPI.V6I2.2065","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I2.2065","url":null,"abstract":"The study of the formulation of desiccated coconut biscuits by roasting and without roasting was investigated. This research was conducted using randomized block design consisted of two factors and three replications. The first factor is the percentage of the desiccated coconut addition to wheat flour with three levels (25%, 50% and 75%). The second factor is the variation treatment of the desiccated coconut; roasting and without roasting. The result showed that the percentage of desiccated coconut addition to wheat flour has a significant effect on protein content. The treatment of roasting and without roasting has very significant effect on the peroxide number and significant effect on the moisture content, sensory test (aroma and taste). The interaction factor between the percentage of desiccated coconut addition to wheat flour and the treatment of roasting and without roasting has a very significant effect on the fat content and has a significant effect on the sensory test (aroma and taste). The best formulation of the desiccated coconut biscuits based on the sensory test was obtained from the addition of75% of desiccated coconut without roasting.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485240","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 : 2014-06-01DOI: 10.17969/JTIPI.V6I2.2064
Normalina Arpi
Roasted coconut paste (Acehnese: u neulheu) containing high fat (± 70 %) which can cause rancidity. The purpose of this research is to determine the appropriate antioxidant, and the combination of antioxidants to inhibit rancidity of roasted coconut paste during storage. The experiment was conducted using a randomized block design (RBD) with 3 factors. Factor A is a combination of antioxidants, there are two levels ie α-tocopherol : ascorbic acid (A1), and BHA : BHT (A2). Factor K is the concentration of antioxidants, there are 3 levels ie 0.02 % : 0 % (K1), 0.01 % : 0.01 % (K2), and 0 % : 0.02 % (K3). Factor P is the storage time, there are two levels ie 0 months (P1) and 2 months (P2). The results showed that the antioxidant α-tocopherol, BHA, and BHT, singly or not combined, function equivalently to inhibit the increase of free fatty acids and peroxide number. All three of these antioxidants function better than ascorbic acid. Synergism effect was seen in ascorbic acid in combination with α-tocopherol, but not in BHA with BHT. After stored for 2 months, there were an increase (P≤0,01) in water content, acid number, and peroxide number of roasted coconut paste. Natural antioxidant α-tocopherol (0.02 %), the combination of α-tocopherol with ascorbic acid (0.01 % : 0.01 %), and the synthetic antioxidants BHA with BHT (single or in combination ) can inhibit fat oxidation and rancidity of roasted coconut paste up to 2 months of storage.
{"title":"Kombinasi Antioksidan Alami α-tokoferol dengan Asam Askorbat dan Antioksidan Sintetis BHA dengan BHT dalam Menghambat Ketengikan Kelapa Gongseng Giling (U Neulheu) selama Penyimpanan","authors":"Normalina Arpi","doi":"10.17969/JTIPI.V6I2.2064","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I2.2064","url":null,"abstract":"Roasted coconut paste (Acehnese: u neulheu) containing high fat (± 70 %) which can cause rancidity. The purpose of this research is to determine the appropriate antioxidant, and the combination of antioxidants to inhibit rancidity of roasted coconut paste during storage. The experiment was conducted using a randomized block design (RBD) with 3 factors. Factor A is a combination of antioxidants, there are two levels ie α-tocopherol : ascorbic acid (A1), and BHA : BHT (A2). Factor K is the concentration of antioxidants, there are 3 levels ie 0.02 % : 0 % (K1), 0.01 % : 0.01 % (K2), and 0 % : 0.02 % (K3). Factor P is the storage time, there are two levels ie 0 months (P1) and 2 months (P2). The results showed that the antioxidant α-tocopherol, BHA, and BHT, singly or not combined, function equivalently to inhibit the increase of free fatty acids and peroxide number. All three of these antioxidants function better than ascorbic acid. Synergism effect was seen in ascorbic acid in combination with α-tocopherol, but not in BHA with BHT. After stored for 2 months, there were an increase (P≤0,01) in water content, acid number, and peroxide number of roasted coconut paste. Natural antioxidant α-tocopherol (0.02 %), the combination of α-tocopherol with ascorbic acid (0.01 % : 0.01 %), and the synthetic antioxidants BHA with BHT (single or in combination ) can inhibit fat oxidation and rancidity of roasted coconut paste up to 2 months of storage.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485179","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 : 2014-02-01DOI: 10.17969/JTIPI.V6I1.1985
J. Juanda, Martunis Martunis
The research aims to analyze financial feasibility of cold storage development in Lampulo Baru Fish Port Banda Aceh in accordance with discounted investment ctiteria; Net Present Value (NPV), Net Benefit Cost Ratio (NBCR), Gross Benefit Cost Ratio (GBCR) and payback period (PBP). The research was conducted in Lampulo Baru Fish Port on November 2013 – January 2014. Data was mainly collected by using survei and interview/ focus group discussion techniques. Data were analyzed by using financial analysis with investment criteria. The result of research showed that the development of cold storage plant in Lampulo Baru Fish Port with capacity of 80 ton fishes is financially feasible, indicated by discounted investment criteria values; NPV = IDR. 1,463,819,997,-. NBCR = 2.33, GBCR = 1.03, and PBP = 2.33 years.
{"title":"Analisa Kelayakan Finansial Pengembangan Cold Storage Plant di Pelabuhan Perikanan Lampulo Baru Banda Aceh","authors":"J. Juanda, Martunis Martunis","doi":"10.17969/JTIPI.V6I1.1985","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I1.1985","url":null,"abstract":"The research aims to analyze financial feasibility of cold storage development in Lampulo Baru Fish Port Banda Aceh in accordance with discounted investment ctiteria; Net Present Value (NPV), Net Benefit Cost Ratio (NBCR), Gross Benefit Cost Ratio (GBCR) and payback period (PBP). The research was conducted in Lampulo Baru Fish Port on November 2013 – January 2014. Data was mainly collected by using survei and interview/ focus group discussion techniques. Data were analyzed by using financial analysis with investment criteria. The result of research showed that the development of cold storage plant in Lampulo Baru Fish Port with capacity of 80 ton fishes is financially feasible, indicated by discounted investment criteria values; NPV = IDR. 1,463,819,997,-. NBCR = 2.33, GBCR = 1.03, and PBP = 2.33 years. ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485384","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 : 2014-02-01DOI: 10.17969/JTIPI.V6I1.1986
Rini Ariani Basyamfar
The combination of O2, CO2, and low concentrations of CO in CO-MAP has repeatedly been shown to increase the shelf-life of red meat products. Concentrations of CO2 of 30% has been shown to slow microbial growth while O2 preserves the natural color of red meat. The addition of low concentrations of CO (0.4%) preserves the color stability of the meat while allowing for lower levels of O2 which reduces the oxidative spoilage of the product. Shelf-life extension of 5 to 10 days above traditional MAP has been seen with CO-MAP technologies. The addition of active/smart films such as antimicrobial films and/or the combination of irradiation further extends the shelf-life of red meat. Undetectable levels of E. coli at storage temperatures as high as 10oC at 28 days have been shown with CO-MAP and irradiation.
{"title":"Carbon Monoxide Modified Atmosphere Packaging Beef Shelf Life Studies","authors":"Rini Ariani Basyamfar","doi":"10.17969/JTIPI.V6I1.1986","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I1.1986","url":null,"abstract":"The combination of O2, CO2, and low concentrations of CO in CO-MAP has repeatedly been shown to increase the shelf-life of red meat products. Concentrations of CO2 of 30% has been shown to slow microbial growth while O2 preserves the natural color of red meat. The addition of low concentrations of CO (0.4%) preserves the color stability of the meat while allowing for lower levels of O2 which reduces the oxidative spoilage of the product. Shelf-life extension of 5 to 10 days above traditional MAP has been seen with CO-MAP technologies. The addition of active/smart films such as antimicrobial films and/or the combination of irradiation further extends the shelf-life of red meat. Undetectable levels of E. coli at storage temperatures as high as 10oC at 28 days have been shown with CO-MAP and irradiation. ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485093","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 : 2014-02-01DOI: 10.17969/JTIPI.V6I1.1984
Z. Zaidiyah
Sweet potato is considered as an important food crop and it is known as one of the most productive carbohydrate-producing crop. This crop requires less inputs and water in comparison to rice, corn, or potato. Its wide adaptation to various agro ecological conditions has made sweet potato as a promising crop for saving life particularly during food (rice) shortage. The crop contained higher vitamin (A) and minerals that could help women and children aged below five preventing certain diseases. However, the nutritional value of sweet potato is various from one cultivar to another. It was assumed that geographical and environmental factors would influence the nutritional value of the tubers. Therefore, the following study was investigating the nutritional value of local cultivars in Aceh Besar District. Total carotenoid content of sweet potato varied from 1.86to 3.06 mg 100g-1 DM. The highest carotenoid was recorded by cv. Keupila from Saree Sub-district.
{"title":"Sucrose, Reducing Sugars,and Carotenoid Content of Aceh Besar Sweet Potato Cultivars (Ipomoea batatas L)","authors":"Z. Zaidiyah","doi":"10.17969/JTIPI.V6I1.1984","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I1.1984","url":null,"abstract":"Sweet potato is considered as an important food crop and it is known as one of the most productive carbohydrate-producing crop. This crop requires less inputs and water in comparison to rice, corn, or potato. Its wide adaptation to various agro ecological conditions has made sweet potato as a promising crop for saving life particularly during food (rice) shortage. The crop contained higher vitamin (A) and minerals that could help women and children aged below five preventing certain diseases. However, the nutritional value of sweet potato is various from one cultivar to another. It was assumed that geographical and environmental factors would influence the nutritional value of the tubers. Therefore, the following study was investigating the nutritional value of local cultivars in Aceh Besar District. Total carotenoid content of sweet potato varied from 1.86to 3.06 mg 100g-1 DM. The highest carotenoid was recorded by cv. Keupila from Saree Sub-district. ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485376","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 : 2014-02-01DOI: 10.17969/JTIPI.V6I1.1983
Ismail Sulaiman
Extraction method on raw materials patchouli (Pogestemon cablin) can be done by four methods, such as Randall, evaporation, hydro-distillation and DIC. These methods compared to four to get the patchouli alcohol were analyzed by GC MS to produce the optimum amount of essential oils and economically on an industrial scale. Randall and DIC method can be done quickly, while evaporation and hydro-distillation method takes longer, but the hydro-distillation method is more stable and efficient in the process of extraction of essential oils. The time required for the essential oil by Randall method 4 minutes, 3 hours evaporation method, hydro-distillation 7 hours and DIC for 6 minutes. The longer the process of extracting will produce the yield value and need the higher energy.
{"title":"Perbandingan Beberapa Metode Ekstraksi Minyak Atsiri pada Minyak Nilam (Pogostemon cablin)","authors":"Ismail Sulaiman","doi":"10.17969/JTIPI.V6I1.1983","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I1.1983","url":null,"abstract":"Extraction method on raw materials patchouli (Pogestemon cablin) can be done by four methods, such as Randall, evaporation, hydro-distillation and DIC. These methods compared to four to get the patchouli alcohol were analyzed by GC MS to produce the optimum amount of essential oils and economically on an industrial scale. Randall and DIC method can be done quickly, while evaporation and hydro-distillation method takes longer, but the hydro-distillation method is more stable and efficient in the process of extraction of essential oils. The time required for the essential oil by Randall method 4 minutes, 3 hours evaporation method, hydro-distillation 7 hours and DIC for 6 minutes. The longer the process of extracting will produce the yield value and need the higher energy. ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485336","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 : 2014-02-01DOI: 10.17969/JTIPI.V6I1.1982
Cut Erika, Yunita Yunita, Normalina Arpi
(The Use of Tapai Yeast and Papaya Fruit Sap on Coconut Oil Extraction By Fermentation)ABSTRACT. In Aceh, coconut oil extraction is traditionally done through a natural fermentation of fresh coconut meat to produce simplah and pliuk u oil. Simplah oil and pliek u oil have high level of moisture content, free fatty acids, and peroxide value due to long fermentation process. The study was conducted by using the fresh shredded coconut meat. Then mixed with tapai yeast and papain from immature papaya fruit sap and were fermented for 48, 72, and 96 hours respectively. The yield of coconut oil produced in this study was from 8.53 % - 19.0 %, moisture content 12.58 - 2.66 %, free fatty acid content 3.29 % - 11:55 %, and peroxide value 0.76 - 1.75 mg O2/g of oil sample. The highest yield of coconut oil was obtained in the control treatment which significantly different from other treatments. The highest moisture content and free fatty acid were obtained on the treatment of using tapai yeast during fermentation process of coconut oil and did not meet the requirements set by the Indonesian National Standard (SNI 01-2902-1982), while the peroxide value of coconut oil produced in various treatment have met the criteria of SNI. The average organoleptic score of coconut oil color 3.38 (from moderate to clear) which the highest score was obtained on fermented coconut oil with the addition of tapai yeast. The highest hedonic score of aroma was found in the coconut oil fermented with the addition of papain from papaya fruit sap with fermentation time of 48 hours is 2.9 (from dislike to moderate).
{"title":"Pemanfaatan Ragi Tapai dan Getah Buah Pepaya pada Ekstraksi Minyak Kelapa secara Fermentasi","authors":"Cut Erika, Yunita Yunita, Normalina Arpi","doi":"10.17969/JTIPI.V6I1.1982","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I1.1982","url":null,"abstract":"(The Use of Tapai Yeast and Papaya Fruit Sap on Coconut Oil Extraction By Fermentation)ABSTRACT. In Aceh, coconut oil extraction is traditionally done through a natural fermentation of fresh coconut meat to produce simplah and pliuk u oil. Simplah oil and pliek u oil have high level of moisture content, free fatty acids, and peroxide value due to long fermentation process. The study was conducted by using the fresh shredded coconut meat. Then mixed with tapai yeast and papain from immature papaya fruit sap and were fermented for 48, 72, and 96 hours respectively. The yield of coconut oil produced in this study was from 8.53 % - 19.0 %, moisture content 12.58 - 2.66 %, free fatty acid content 3.29 % - 11:55 %, and peroxide value 0.76 - 1.75 mg O2/g of oil sample. The highest yield of coconut oil was obtained in the control treatment which significantly different from other treatments. The highest moisture content and free fatty acid were obtained on the treatment of using tapai yeast during fermentation process of coconut oil and did not meet the requirements set by the Indonesian National Standard (SNI 01-2902-1982), while the peroxide value of coconut oil produced in various treatment have met the criteria of SNI. The average organoleptic score of coconut oil color 3.38 (from moderate to clear) which the highest score was obtained on fermented coconut oil with the addition of tapai yeast. The highest hedonic score of aroma was found in the coconut oil fermented with the addition of papain from papaya fruit sap with fermentation time of 48 hours is 2.9 (from dislike to moderate).","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485319","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 : 2013-10-01DOI: 10.17969/JTIPI.V5I3.1978
R. Agustina, H. Syah, M. Ridha
Catfish is health food which contains good nutritional values. Aceh people frequently consume this fish in fresh with complicated special recipe, so that the rate consumption of this fish is still low. Therefore, it is important to find the method for preserving this fish to improve its consumption. Liquid smoke can be used as one method to prepare the fish. The purpose of this study is to assess the quality of catfish under the treatments with and without soaking the fish in liquid smoke.Catfish was cleaned and washed, then it was dipped in solution with 2% salt for 30 min. Afterthat, catfish were air-dried for about 1 hour. About 200 ml of liquid smoke was diluted in 9800 ml water. After soaking in solution with 2% liquid smoke for 10min, catfish were dried by using a cabinet dryer which has three layers. The parameters observed were moisture content and sensory analysis. About 25 panelists had evaluated the samples for appearance, flavor, taste, texture, and color.The results showed that the combination process of smoking and drying might maintain the product quality. The moisture contents of all products were still in appropriate amount as required by the Indonesian Standar (SNI). According to organoleptic test, the smoke-dried catfish was preferred by panelist than the unsmoked-dried one. Therefore, soaking catfish in liquid smoke can be used to improve the taste of the fish. Further study is recommended to evaluate the shelf life of smoke-dried catfish.
{"title":"Kajian Mutu Ikan Lele (Clarias batrachus) Asap Kering","authors":"R. Agustina, H. Syah, M. Ridha","doi":"10.17969/JTIPI.V5I3.1978","DOIUrl":"https://doi.org/10.17969/JTIPI.V5I3.1978","url":null,"abstract":"Catfish is health food which contains good nutritional values. Aceh people frequently consume this fish in fresh with complicated special recipe, so that the rate consumption of this fish is still low. Therefore, it is important to find the method for preserving this fish to improve its consumption. Liquid smoke can be used as one method to prepare the fish. The purpose of this study is to assess the quality of catfish under the treatments with and without soaking the fish in liquid smoke.Catfish was cleaned and washed, then it was dipped in solution with 2% salt for 30 min. Afterthat, catfish were air-dried for about 1 hour. About 200 ml of liquid smoke was diluted in 9800 ml water. After soaking in solution with 2% liquid smoke for 10min, catfish were dried by using a cabinet dryer which has three layers. The parameters observed were moisture content and sensory analysis. About 25 panelists had evaluated the samples for appearance, flavor, taste, texture, and color.The results showed that the combination process of smoking and drying might maintain the product quality. The moisture contents of all products were still in appropriate amount as required by the Indonesian Standar (SNI). According to organoleptic test, the smoke-dried catfish was preferred by panelist than the unsmoked-dried one. Therefore, soaking catfish in liquid smoke can be used to improve the taste of the fish. Further study is recommended to evaluate the shelf life of smoke-dried catfish.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2013-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484786","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 : 2013-10-01DOI: 10.17969/JTIPI.V5I3.1981
Rachman Jaya
A factual problem in the coffee agroindustry at Gayo highlands Aceh Province is the utilization requirement of raw material supply and quality which inaccordance with procesor demand. The purposes of the study are to develop model of supply utilization and to determine alternative of risk management quality of Gayo coffee in the agroindustry at the Gayo Highlands of Aceh Province. Requirement of utilization supply solved by ARIMA technique, risk management quality by Multi Expert Multi Criteria Decison Making, aggregation criteria with OWA. The result of the study shows that utilization rate was 4.052 tons/years. The alternatives of quality risk management are improvement of human resources, transportation system and drying technology applications with high assessment criteria so the agroindustry must focus on this dimension.
{"title":"Model Pengelolaan Pasokan dan Risiko Mutu Rantai Pasok Kopi Gayo","authors":"Rachman Jaya","doi":"10.17969/JTIPI.V5I3.1981","DOIUrl":"https://doi.org/10.17969/JTIPI.V5I3.1981","url":null,"abstract":"A factual problem in the coffee agroindustry at Gayo highlands Aceh Province is the utilization requirement of raw material supply and quality which inaccordance with procesor demand. The purposes of the study are to develop model of supply utilization and to determine alternative of risk management quality of Gayo coffee in the agroindustry at the Gayo Highlands of Aceh Province. Requirement of utilization supply solved by ARIMA technique, risk management quality by Multi Expert Multi Criteria Decison Making, aggregation criteria with OWA. The result of the study shows that utilization rate was 4.052 tons/years. The alternatives of quality risk management are improvement of human resources, transportation system and drying technology applications with high assessment criteria so the agroindustry must focus on this dimension.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2013-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485269","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 : 2013-10-01DOI: 10.17969/JTIPI.V5I3.1976
Anshar Patria, Murna Muzaifa, Zurrahmah Zurrahmah
This research aims to utilize of tofu liquid waste (Whey) into a more economical product in the form of nata de soya . This research uses a complete randomized design, which is consists of two factors, namely sugar (6% , 8% and 10%) and ammonium sulfate (0.3% , 0.5% and 0.7%). The observed parameters included yield, thickness, compressive strength analysis, crude fiber and organoleptic. The analysis results showed that sugar concentration and ammonium sulfate concentration significantly different to the yield, thickness, crude fiber, compressive strength and organoleptic. This research results showed that sugar and ammonium sulfate concentration influence significantly different to the thickness, crude fiber, compressive strength and organoleptic and not significantly different to the yield of nata de soya. The higher the sugar concentration and ammonium sulfate are used, the higher the yield, thickness, compressive strength, crude fiber produced. The best results obtained in the treatment of 10% sugar concentration and 0.7% ammonium sulfate.
{"title":"Pengaruh Penambahan Gula dan Amonium Sulfat terhadap Kualitas Nata de Soya","authors":"Anshar Patria, Murna Muzaifa, Zurrahmah Zurrahmah","doi":"10.17969/JTIPI.V5I3.1976","DOIUrl":"https://doi.org/10.17969/JTIPI.V5I3.1976","url":null,"abstract":"This research aims to utilize of tofu liquid waste (Whey) into a more economical product in the form of nata de soya . This research uses a complete randomized design, which is consists of two factors, namely sugar (6% , 8% and 10%) and ammonium sulfate (0.3% , 0.5% and 0.7%). The observed parameters included yield, thickness, compressive strength analysis, crude fiber and organoleptic. The analysis results showed that sugar concentration and ammonium sulfate concentration significantly different to the yield, thickness, crude fiber, compressive strength and organoleptic. This research results showed that sugar and ammonium sulfate concentration influence significantly different to the thickness, crude fiber, compressive strength and organoleptic and not significantly different to the yield of nata de soya. The higher the sugar concentration and ammonium sulfate are used, the higher the yield, thickness, compressive strength, crude fiber produced. The best results obtained in the treatment of 10% sugar concentration and 0.7% ammonium sulfate. ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"255 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2013-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484747","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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