CV Nusantara Motor adalah perusahaan jasa perawatan dan penjualan sparepart sepeda motor. Tujuan penelitian adalah mengukur tingkat kualitas pelayanan. Kinerja perusahaan menurun sejak tahun 2018 yaitu 3.123 pelanggan dari target 3.600, tahun 2019 target 3.600 tercapai 3.000, masa pandemi C-19 tahun 2020-2021 target yang sama tercapai 1.823 pelanggan, usai pandemi awal tahun 2022 belum ada peningkatan dengan target yang sama sampai akhir 2022 dan awal Maret 2023 tercatat 1.935 pelanggan. Hasil penelitian menggunakan metode servqual menunjukkan rata-rata kinerja perusahaan 3,57 dan rata-rata harapan pelanggan 3,81 nilai gap -0,24 (negatif) menunjukan pelanggan tidak puas terhadap perusahaan, strategi meningkatkan kinerja dengan menggunakan metode Importance Performance Analysis disimpulkan bengkel CV Nusantara Motor melakukan perbaikan di prioritas utama (kategori kuadran A) yaitu atribut tersedia minuman gratis, ketersediaan fasilitas penunjang (toilet, ruang tunggu), tersedia lahan parkir yang cukup, dan karyawan menginformasikan kerusakan kendaraan.
CV摩托车是一家维修和销售摩托车零件的公司。这项研究的目的是测量服务的质量水平。2018年以来,公司业绩下降,即3.123顾客从3600的目标目标3600,2019年实现3000,流行病C-19年间2020-2021同一个目标实现1.823 2022年初大流行之后,客户也没有增加同一目标,直到2022年和2023 3月初1.935客户记录。servqual使用方法的研究成果显示,希望顾客平均平均3,57公司绩效和价值3.81 gap -0,24()显示,不满意的顾客对公司的负面,用业绩重要性的方法策略提高绩效分析总结简历群岛摩托车修理店修理在象限类别(A)的首要任务就是属性提供免费饮料,维持现有设施(厕所、空间等等),有足够的停车位，员工通知车辆损坏。
{"title":"Analisis Kualitas Pelayanan Dengan Metode SERVQUAL dan IPA: Studi Kasus Di Bengkel CV Nusantara Motor","authors":"Yayan Saputra, Rifda Ilahy Rosihan","doi":"10.52330/jtm.v21i2.113","DOIUrl":"https://doi.org/10.52330/jtm.v21i2.113","url":null,"abstract":"CV Nusantara Motor adalah perusahaan jasa perawatan dan penjualan sparepart sepeda motor. Tujuan penelitian adalah mengukur tingkat kualitas pelayanan. Kinerja perusahaan menurun sejak tahun 2018 yaitu 3.123 pelanggan dari target 3.600, tahun 2019 target 3.600 tercapai 3.000, masa pandemi C-19 tahun 2020-2021 target yang sama tercapai 1.823 pelanggan, usai pandemi awal tahun 2022 belum ada peningkatan dengan target yang sama sampai akhir 2022 dan awal Maret 2023 tercatat 1.935 pelanggan. Hasil penelitian menggunakan metode servqual menunjukkan rata-rata kinerja perusahaan 3,57 dan rata-rata harapan pelanggan 3,81 nilai gap -0,24 (negatif) menunjukan pelanggan tidak puas terhadap perusahaan, strategi meningkatkan kinerja dengan menggunakan metode Importance Performance Analysis disimpulkan bengkel CV Nusantara Motor melakukan perbaikan di prioritas utama (kategori kuadran A) yaitu atribut tersedia minuman gratis, ketersediaan fasilitas penunjang (toilet, ruang tunggu), tersedia lahan parkir yang cukup, dan karyawan menginformasikan kerusakan kendaraan.","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74346264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The inflammatory process involves increased vascular permeability, protein denaturation, and membrane alteration. Flavonoids are a class of secondary metabolites with biological and pharmacological activities, including anti-inflammatory. The bitter leaf, Vernonia amygdalina (VA), are used in various alternative medicine in several countries, including Indonesia. Chemical components in VA leaf are polyphenolic compounds, flavonoids, terpenes, and coumarins. The previous study exhibited that the anti-inflammatory activities of plants are closely related to the levels of polyphenols and flavonoids. Therefore, this study aimed to evaluate the anti-inflammatory activity of VA leaf and determine the total flavonoid-phenolic content of VA leaf ethanolic extract. The extraction method used maceration by ethanol as a solvent. The anti-inflammatory activity was measured by protein denaturation inhibition properties. The total flavonoid and phenolic content were determined by colorimetric and Folin-Ciocalteu methods, in which both procedures were measured by UV-Visible spectrophotometry at maximum wavelength. The results showed that VA leaf ethanolic extract has an anti-inflammatory effect with a half inhibition concentration (IC50) of 346.23 μg/mL. The total flavonoid and phenolic content of the ethanolic extract of VA leaves were 25.62 mgQE/g extracts and 21.47 mgGAE/g extract, respectively. Thus, the ethanolic extract of VA leaves can potentially be developed as an anti-inflammatory agent in herbal medicine.
{"title":"The Potential of Bitter Leaf (Vernonia amygdalina) in Herbal Medicine as Anti-Inflammatory Agent","authors":"Muammar Fawwaz, Mamat Pratama, Saparuddin Latu, Rita Rahayu, Andi Nurkamilah","doi":"10.21776/ub.industria.2023.012.01.4","DOIUrl":"https://doi.org/10.21776/ub.industria.2023.012.01.4","url":null,"abstract":"The inflammatory process involves increased vascular permeability, protein denaturation, and membrane alteration. Flavonoids are a class of secondary metabolites with biological and pharmacological activities, including anti-inflammatory. The bitter leaf, Vernonia amygdalina (VA), are used in various alternative medicine in several countries, including Indonesia. Chemical components in VA leaf are polyphenolic compounds, flavonoids, terpenes, and coumarins. The previous study exhibited that the anti-inflammatory activities of plants are closely related to the levels of polyphenols and flavonoids. Therefore, this study aimed to evaluate the anti-inflammatory activity of VA leaf and determine the total flavonoid-phenolic content of VA leaf ethanolic extract. The extraction method used maceration by ethanol as a solvent. The anti-inflammatory activity was measured by protein denaturation inhibition properties. The total flavonoid and phenolic content were determined by colorimetric and Folin-Ciocalteu methods, in which both procedures were measured by UV-Visible spectrophotometry at maximum wavelength. The results showed that VA leaf ethanolic extract has an anti-inflammatory effect with a half inhibition concentration (IC50) of 346.23 μg/mL. The total flavonoid and phenolic content of the ethanolic extract of VA leaves were 25.62 mgQE/g extracts and 21.47 mgGAE/g extract, respectively. Thus, the ethanolic extract of VA leaves can potentially be developed as an anti-inflammatory agent in herbal medicine.","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136221717","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}
Tannin-rich compounds are widely produced as by-products of many agro-industrial processes. Tannase is an attractive hydrolase for the bioconversion of tannin-rich materials into value-added products by accelerating the hydrolysis of ester and depside linkages. It has opened new opportunities in several industrial sectors, such as food, drinks, and medicines. Primary sources of tannase are microorganisms, particularly bacteria. Tannases or tannin acyl hydrolases, are an important group of biotechnologically relevant enzymes in several industrial applications. Microbial tannases are mostly induced extracellular enzymes produced by submerged and solid-state fermentation. Tannins containing low-value agro-industrial wastes are being extensively used in industries. This review provides a more in-depth knowledge of the research related to the biochemical characteristics of the tannase enzyme activity (in terms of molecular weight, the effect of pH, the effect of temperature, the effect of metal ions, inhibitor, and chelator), extraction, and purification methods. Additionally, the potential use of agricultural waste as a substrate for tannase production has also been reviewed, including the utilization of pomegranate peel waste (PmPW), banana peel waste (BPW), or potato peel waste (PtPW).
{"title":"Systematic Review on Characterization of Tannase from Agricultural By-Products","authors":"Nurul Adlin Azaman Shah, Azlina Mansor, Raseetha Vani Siva Manikam","doi":"10.21776/ub.industria.2023.012.01.1","DOIUrl":"https://doi.org/10.21776/ub.industria.2023.012.01.1","url":null,"abstract":"Tannin-rich compounds are widely produced as by-products of many agro-industrial processes. Tannase is an attractive hydrolase for the bioconversion of tannin-rich materials into value-added products by accelerating the hydrolysis of ester and depside linkages. It has opened new opportunities in several industrial sectors, such as food, drinks, and medicines. Primary sources of tannase are microorganisms, particularly bacteria. Tannases or tannin acyl hydrolases, are an important group of biotechnologically relevant enzymes in several industrial applications. Microbial tannases are mostly induced extracellular enzymes produced by submerged and solid-state fermentation. Tannins containing low-value agro-industrial wastes are being extensively used in industries. This review provides a more in-depth knowledge of the research related to the biochemical characteristics of the tannase enzyme activity (in terms of molecular weight, the effect of pH, the effect of temperature, the effect of metal ions, inhibitor, and chelator), extraction, and purification methods. Additionally, the potential use of agricultural waste as a substrate for tannase production has also been reviewed, including the utilization of pomegranate peel waste (PmPW), banana peel waste (BPW), or potato peel waste (PtPW).","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":"155 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017363","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 : 2023-06-13DOI: 10.21776/ub.industria.2023.012.01.7
Mas'ud Effendi, Naufal Hilmi Ramadhan, Arif Hidayat
The problem faced in identifying the quality of black soybeans is that the quality of the assessment is inconsistent and it takes a relatively long time. This study aims to determine the best convolutional neural network architecture by comparing the performance of Custom CNN, MobileNetV2, and ResNet-34 architectures in identifying the quality level (grade) of black soybeans. The quality of black soybean is split into 4 different classes based on physical characteristics (split, damaged, other colors, wrinkles, dirt) and moisture content test. The number of images used is 1300 images, with the ratio of training data, validation data, and testing data are 50:25:25, 60:25:15, and 70:20:10. The best model for identifying the quality based on the physical characteristics is the MobileNetV2 architecture with a ratio of 50:25:25 which produces an accuracy of 90.18%. Morover, the best model for identifying the quality based on the moisture content is the ResNet-34 architecture with a ratio of 70:20:10, which produces an accuracy of 78.12%. The best overall accuracy in identifying the quality based on both physical characteristics and moisture content is the ResNet-34 architecture, with a ratio of 70:20:10, with an average accuracy of testing data of 79.21%.
{"title":"Image-based Quality Identification of Black Soybean (Glycine soja) Using Convolutional Neural Network","authors":"Mas'ud Effendi, Naufal Hilmi Ramadhan, Arif Hidayat","doi":"10.21776/ub.industria.2023.012.01.7","DOIUrl":"https://doi.org/10.21776/ub.industria.2023.012.01.7","url":null,"abstract":"The problem faced in identifying the quality of black soybeans is that the quality of the assessment is inconsistent and it takes a relatively long time. This study aims to determine the best convolutional neural network architecture by comparing the performance of Custom CNN, MobileNetV2, and ResNet-34 architectures in identifying the quality level (grade) of black soybeans. The quality of black soybean is split into 4 different classes based on physical characteristics (split, damaged, other colors, wrinkles, dirt) and moisture content test. The number of images used is 1300 images, with the ratio of training data, validation data, and testing data are 50:25:25, 60:25:15, and 70:20:10. The best model for identifying the quality based on the physical characteristics is the MobileNetV2 architecture with a ratio of 50:25:25 which produces an accuracy of 90.18%. Morover, the best model for identifying the quality based on the moisture content is the ResNet-34 architecture with a ratio of 70:20:10, which produces an accuracy of 78.12%. The best overall accuracy in identifying the quality based on both physical characteristics and moisture content is the ResNet-34 architecture, with a ratio of 70:20:10, with an average accuracy of testing data of 79.21%.","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136221718","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 : 2023-06-13DOI: 10.21776/ub.industria.2023.012.01.5
Danu Indra Wardhana, Yuli Wibowo, Sony Suwasono
Considering Indonesia is one of the world's major coffee producers, the small coffee agroindustry has much room to grow. The industry faces some challenges, including low output, limited access to the market, insufficient human resource capabilities, and improper waste treatment. This research aimed to create a model for the coffee agroindustry's growth utilizing a sustainable development concept in the form of decision support systems. The model is named AgroCoffee, which comprises six submodels: submodel of superior product selection of coffee agroindustry, submodel of social, submodel of institutional, submodel of technology, submodel of environmental, and submodel of economic. This study used several data analysis methods: exponential comparison approach, multi expert-multi criteria decision-making, interpretative structural modeling, analytical hierarchy process, and financial analysis. The model was verified in the agropolitan area of Bondowoso's Ijen highland in East Java, Indonesia. The findings revealed that the model could accurately simulate the coffee agroindustry system, which allows the model to generate recommendations for decision-makers on how to establish sustainable coffee agroindustry. Further improvements and adjustments to the model need to be conducted to develop a better model that dynamically follows the current needs and conditions to make the latest data and information obtained more accurate.
{"title":"Designing Model for the Development of Sustainable Small Coffee Agroindustry at the Agropolitan Area of Ijen, East Java, Indonesia","authors":"Danu Indra Wardhana, Yuli Wibowo, Sony Suwasono","doi":"10.21776/ub.industria.2023.012.01.5","DOIUrl":"https://doi.org/10.21776/ub.industria.2023.012.01.5","url":null,"abstract":"Considering Indonesia is one of the world's major coffee producers, the small coffee agroindustry has much room to grow. The industry faces some challenges, including low output, limited access to the market, insufficient human resource capabilities, and improper waste treatment. This research aimed to create a model for the coffee agroindustry's growth utilizing a sustainable development concept in the form of decision support systems. The model is named AgroCoffee, which comprises six submodels: submodel of superior product selection of coffee agroindustry, submodel of social, submodel of institutional, submodel of technology, submodel of environmental, and submodel of economic. This study used several data analysis methods: exponential comparison approach, multi expert-multi criteria decision-making, interpretative structural modeling, analytical hierarchy process, and financial analysis. The model was verified in the agropolitan area of Bondowoso's Ijen highland in East Java, Indonesia. The findings revealed that the model could accurately simulate the coffee agroindustry system, which allows the model to generate recommendations for decision-makers on how to establish sustainable coffee agroindustry. Further improvements and adjustments to the model need to be conducted to develop a better model that dynamically follows the current needs and conditions to make the latest data and information obtained more accurate.","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136221714","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 : 2023-06-13DOI: 10.21776/ub.industria.2023.012.01.6
Hana Catur Wahyuni, Puspita Handayani
Indonesian food products need to comply with halal regulations, including the ones from fisheries-based agro-industry. The absence of halal certificates will limit the market and consequently will lead to the risk of lower productivity performance. This study aims to identify sources of risk in the fisheries agro-industry based on Indonesia’s Halal Assurance System called Sistem Jaminan Produk Halal (SJPH). It conducts risk assessments and develops strategies to increase the productivity performance of the industry based on the identified risks. The criteria considered in the risk identification including commitment and responsibility, raw material, production process, final product as well as monitoring and evaluation. The research used Failure Mode Effect Analysis (FMEA). The data was collected through observation, interviews, and questionnaires. All identified risks were then evaluated and eliminated based on the Risk Priority Number (RPN). The research was conducted on ten fisheries-based agro-industries in the Sidoarjo Regency, East Java, Indonesia. The study shows that there are 22 sources of risk, with the highest-ranked one is training activity. The recommended strategy to increase the halal-based productivity performance is strengthening the commitment of all involved stakeholders, increasing human resources' knowledge, improving facilities and infrastructure as well as strengthening monitoring and evaluation using management information systems.
{"title":"The Development of Strategies to Increase the Productivity of Fisheries Agro-industry Based on Halal Product Assurance System Using Failure Mode Effect Analysis (FMEA)","authors":"Hana Catur Wahyuni, Puspita Handayani","doi":"10.21776/ub.industria.2023.012.01.6","DOIUrl":"https://doi.org/10.21776/ub.industria.2023.012.01.6","url":null,"abstract":"Indonesian food products need to comply with halal regulations, including the ones from fisheries-based agro-industry. The absence of halal certificates will limit the market and consequently will lead to the risk of lower productivity performance. This study aims to identify sources of risk in the fisheries agro-industry based on Indonesia’s Halal Assurance System called Sistem Jaminan Produk Halal (SJPH). It conducts risk assessments and develops strategies to increase the productivity performance of the industry based on the identified risks. The criteria considered in the risk identification including commitment and responsibility, raw material, production process, final product as well as monitoring and evaluation. The research used Failure Mode Effect Analysis (FMEA). The data was collected through observation, interviews, and questionnaires. All identified risks were then evaluated and eliminated based on the Risk Priority Number (RPN). The research was conducted on ten fisheries-based agro-industries in the Sidoarjo Regency, East Java, Indonesia. The study shows that there are 22 sources of risk, with the highest-ranked one is training activity. The recommended strategy to increase the halal-based productivity performance is strengthening the commitment of all involved stakeholders, increasing human resources' knowledge, improving facilities and infrastructure as well as strengthening monitoring and evaluation using management information systems.","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136221723","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}
Pandan wangi leaves have bioactive properties that can inhibit the growth of Staphylococcus aureus and Escherichia coli bacteria so they can prevent skin infections. The ability of pandan wangi leaf extract to inhibit microbial growth can be applied to liquid soap. This research was conducted to determine the characteristics of liquid soap with the addition of pandan wangi leaf extract. This study used a completely randomized design with five treatments and three replications. The treatment in this study was a variation of adding pandan wangi leaf extract to the liquid. soap formulation, which were 1.5; 2.0; 2.5; 3.0; and 3.5 grams. The data obtained was analyzed statistically using analysis of variance (ANOVA). The results of variance showed that the addition of pandan wangi leaf extract had a significant effect on foam stability, acidity (pH), anti-bacterial activity test, and sensory test. The liquid soap treatment chosen in this study was the addition of 3.5 grams of pandan wangi extract with a foam stability value of 81.52%, specific gravity of 1.0596 g/ml, viscosity of 271.7 mPas, acidity of 9.02, amount of free alkali 0%, has an anti-bacterial inhibition zone against Escherichia coli 11.22 mm and Escherichia coli 12.22 mm, does not irritate, and is preferred by hedonic panelists with a description of pandan wangi aroma.
{"title":"Physicochemical Characteristics and Anti-Bacterial Ability of Liquid Soap with the Addition of Pandan Wangi Extract","authors":"Farida Hanum Hamzah, Diswanto Putra, Yelmira Zalfiatri, Angga Pramana","doi":"10.21776/ub.industria.2023.012.01.3","DOIUrl":"https://doi.org/10.21776/ub.industria.2023.012.01.3","url":null,"abstract":"Pandan wangi leaves have bioactive properties that can inhibit the growth of Staphylococcus aureus and Escherichia coli bacteria so they can prevent skin infections. The ability of pandan wangi leaf extract to inhibit microbial growth can be applied to liquid soap. This research was conducted to determine the characteristics of liquid soap with the addition of pandan wangi leaf extract. This study used a completely randomized design with five treatments and three replications. The treatment in this study was a variation of adding pandan wangi leaf extract to the liquid. soap formulation, which were 1.5; 2.0; 2.5; 3.0; and 3.5 grams. The data obtained was analyzed statistically using analysis of variance (ANOVA). The results of variance showed that the addition of pandan wangi leaf extract had a significant effect on foam stability, acidity (pH), anti-bacterial activity test, and sensory test. The liquid soap treatment chosen in this study was the addition of 3.5 grams of pandan wangi extract with a foam stability value of 81.52%, specific gravity of 1.0596 g/ml, viscosity of 271.7 mPas, acidity of 9.02, amount of free alkali 0%, has an anti-bacterial inhibition zone against Escherichia coli 11.22 mm and Escherichia coli 12.22 mm, does not irritate, and is preferred by hedonic panelists with a description of pandan wangi aroma.","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136221716","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}
This study examines how black garlic and sodium tripolyphosphate (STPP) concentrations effect cracker physical, chemical, and organoleptic characteristics, also determined the black garlic and STPP optimal concentration to produce cracker with desirable quality. A completely randomized design was used, with two factors: black garlic concentration (3%, 6%; 9%) and STPP concentration (0.1%; 0.3%; 0.5%). The test parameters were color (lightness), swelling power, hygroscopicity, water content, ash content, total polyphenols, antioxidant activity, and organoleptic tests (color, flavor, taste, crispiness, and overall). An effectiveness test was conducted to determine the black garlic and STPP right concentration in cracker production. The results showed that the black garlic concentration significantly effected the lightness, swelling power, hygroscopicity, water content, ash content, antioxidant activity, and total cracker polyphenols. STPP concentration significantly effected the cracker ash content. Garlic and STPP concentration had significant organoleptic effects on color preference, flavor, taste, and crispiness. The cracker with a concentration of 3% black garlic and 0.5% STPP were the best and preferred. The effectiveness score was 0.64, with physical characteristics of color lightness 23.39 ± 0.20, swelling power 82.51 ± 0.11%, hygroscopicity 5.07 ± 0.41%, and chemical characteristics of water content 5.83 ± 0.16%, ash content 2.77 ± 0.25%, total polyphenols 0.175 ± 0.001%, antioxidant activity 16.14 ± 0.20. The organoleptic test scores were color 6.00±0.12, flavor 5.60±0.43, taste 5.68±0.31, crispiness 6.92 ± 0.32, and overall 6.28 ± 0.42.
{"title":"Study of Cracker Production with the Addition of Black Garlic and Sodium Tripolyphosphate","authors":"Herlina Herlina, Sih Yuwanti, Aditya Bagas Maulana, Triana Lindriati, Nurhayati Nurhayati","doi":"10.21776/ub.industria.2023.012.01.2","DOIUrl":"https://doi.org/10.21776/ub.industria.2023.012.01.2","url":null,"abstract":"This study examines how black garlic and sodium tripolyphosphate (STPP) concentrations effect cracker physical, chemical, and organoleptic characteristics, also determined the black garlic and STPP optimal concentration to produce cracker with desirable quality. A completely randomized design was used, with two factors: black garlic concentration (3%, 6%; 9%) and STPP concentration (0.1%; 0.3%; 0.5%). The test parameters were color (lightness), swelling power, hygroscopicity, water content, ash content, total polyphenols, antioxidant activity, and organoleptic tests (color, flavor, taste, crispiness, and overall). An effectiveness test was conducted to determine the black garlic and STPP right concentration in cracker production. The results showed that the black garlic concentration significantly effected the lightness, swelling power, hygroscopicity, water content, ash content, antioxidant activity, and total cracker polyphenols. STPP concentration significantly effected the cracker ash content. Garlic and STPP concentration had significant organoleptic effects on color preference, flavor, taste, and crispiness. The cracker with a concentration of 3% black garlic and 0.5% STPP were the best and preferred. The effectiveness score was 0.64, with physical characteristics of color lightness 23.39 ± 0.20, swelling power 82.51 ± 0.11%, hygroscopicity 5.07 ± 0.41%, and chemical characteristics of water content 5.83 ± 0.16%, ash content 2.77 ± 0.25%, total polyphenols 0.175 ± 0.001%, antioxidant activity 16.14 ± 0.20. The organoleptic test scores were color 6.00±0.12, flavor 5.60±0.43, taste 5.68±0.31, crispiness 6.92 ± 0.32, and overall 6.28 ± 0.42.","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":"345 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136221715","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 : 2023-06-13DOI: 10.21776/ub.industria.2023.012.01.8
Nurud Diniyah, Miyuki Iguchi, Mai Nanto, Tomoyuki Yoshino, Achmad Subagio
The objectives of this study were to investigate alteration in the starch properties of modified cassava flour from two different local cassava cultivars from Indonesia at different fermentation times, provide structural information for starch molecules, and characterize the dynamic rheological and thermal properties. Resistant starch, non-resistant starch, and total starch levels in the cassava cultivars were also evaluated. Changes in the starch properties of Cimanggu and Kaspro (local cultivars of cassavas from Indonesia) were compared following different fermentation times (0, 12, and 24 hours). The properties of starch from modified cassava flour were influenced by the fermentation time, although both cassava varieties showed the same general characteristics. Their levels of resistant starch, non-resistant starch, and total starch were 33.28% to 51.74%, 20.51% to 23.72%, and 53.81% to 72.25% (g/100 g dry sample), respectively. The starch granules for the non-fermented samples were oval, polygonal, and round shapes; however, during fermentation, the starch granules became more porous and developed cracks of various sizes. The starches of both varieties showed an onset temperature between 67.85 and 70.17 °C, a peak temperature of 69.33 °C to 71.62 °C, and an end set temperature of 68.62 °C to 70.95 °C, with enthalpy values ranging from 1.25 mJ/mg to 1.74 mJ/mg.
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Puput Setianah, Lina Herlina, Markus Pamenta, Humiras Hardi Purba
Di era globalisasi ini, semua industri harus mampu bersaing di pasar global agar tetap kompetitif. Pasar global yang intense telah mendorong semua industri untuk terus meningkatkan daya saing mereka. Diantara semua sektor industri, industri manufaktur merupakan salah satu industri yang sangat menentukan dalam meningkatkan perekonomian dan pendapatan nasional. Makalah ini bertujuan untuk memberikan tinjauan pustaka tentang penerapan QFD dalam industri manufaktur dan memberikan pengetahuan kontekstual sebagai sarana untuk meningkatkan penerapan QFD dalam industri manufaktur. Metode yang digunakan adalah sistematik literatur review. Hasil penelitian menunjukkan bahwa QFD merupakan suatu pendekatan yang dapat membantu perusahaan meningkatkan kualitas baik layanan maupun produk dengan menerjemahkan keinginan konsumen ke dalam karakteristik teknis perusahaan. Dari hasil kajian literatur yang dianalisis, fokus utama QFD adalah pendekatan yang dapat digunakan untuk meningkatkan produk pada industri manufaktur agar dapat menghasilkan keluaran sesuai dengan selera dan keinginan konsumen dimana QFD telah berkembang menjadi alat yang ampuh untuk meningkatkan kualitas layanan dan produk yang berfokus pada kebutuhan pelanggan.
{"title":"Persebaran Fungsi Kualitas Quality Function Deployment (QFD) di Bidang Manufaktur: Kajian Literatur","authors":"Puput Setianah, Lina Herlina, Markus Pamenta, Humiras Hardi Purba","doi":"10.52330/jtm.v21i1.95","DOIUrl":"https://doi.org/10.52330/jtm.v21i1.95","url":null,"abstract":"Di era globalisasi ini, semua industri harus mampu bersaing di pasar global agar tetap kompetitif. Pasar global yang intense telah mendorong semua industri untuk terus meningkatkan daya saing mereka. Diantara semua sektor industri, industri manufaktur merupakan salah satu industri yang sangat menentukan dalam meningkatkan perekonomian dan pendapatan nasional. Makalah ini bertujuan untuk memberikan tinjauan pustaka tentang penerapan QFD dalam industri manufaktur dan memberikan pengetahuan kontekstual sebagai sarana untuk meningkatkan penerapan QFD dalam industri manufaktur. Metode yang digunakan adalah sistematik literatur review. Hasil penelitian menunjukkan bahwa QFD merupakan suatu pendekatan yang dapat membantu perusahaan meningkatkan kualitas baik layanan maupun produk dengan menerjemahkan keinginan konsumen ke dalam karakteristik teknis perusahaan. Dari hasil kajian literatur yang dianalisis, fokus utama QFD adalah pendekatan yang dapat digunakan untuk meningkatkan produk pada industri manufaktur agar dapat menghasilkan keluaran sesuai dengan selera dan keinginan konsumen dimana QFD telah berkembang menjadi alat yang ampuh untuk meningkatkan kualitas layanan dan produk yang berfokus pada kebutuhan pelanggan.","PeriodicalId":32572,"journal":{"name":"Industria Jurnal Teknologi dan Manajemen Agroindustri","volume":"63 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84100908","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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