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Jurnal Teknologi dan Industri Pertanian Indonesia
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This is an Open Access Journal

Open Access journal
ISSN (Print) 2085-4927 - ISSN (Online) 2442-7020
Published by Universitas Syiah Kuala

[19 journals]

Kajian Hazard Analysis Critical Control Point (HACCP) Pada Tahap
Pasteurisasi II Susu ISAM Di PT Industri Susu Alam Murni
- Authors: Shafiyyah Dzakirah Hasna, Irfan Ardiansah
  Pages: 1 - 7
  Abstract: Milk is a food source that contains essential nutrients for the human body so it cannot be reduced or added to its natural content. Milk can be processed into several products, namely food, beverages, cheese, butter, yogurt, and so on. Therefore, the milk processing industry has considerable opportunities in the industrial sector because milk is one of the many food ingredients that are used as basic needs by people in all walks of life. In processing, the HACCP system is used as a tool that can maintain food safety and improve product quality. One of the stages of the milk processing process that has the potential to be dangerous is the pasteurization process. The studies of HACCP is needed to identify hazards using the 7 HACCP principles that have been issued by the Indonesian National Standard. The conclusion obtained from the study is that the pasteurization process 2 is designated as CCP because it is a sterilization process that has the potential to be dangerous, so supervision and control must be carried out. The verification process has an important role in that it can demonstrate the effectiveness of the implementation of HACCP. With HACCP, the products produced are expected to be of high quality and food safety is guaranteed
  PubDate: 2023-04-21
  DOI: 10.17969/jtipi.v15i1.26698
  Issue No: Vol. 15, No. 1 (2023)
Studi Pembuatan Minuman Serat Alami yang Kaya β-Karoten
- Authors: Muhammad Said Siregar, Irfan syukri Tbn, Herla Rusmarilin, Desi Ardilla
  Pages: 8 - 15
  Abstract: Research on the study of producing rich beta carotene natural fibers beverage has been done by completely randomized design (CRD) with two replicates. The first factor was the ratio of water spinach stem and melinjo seed skin (S1 = 100:0, S2 = 75:25, S3 = 50:50, S4 = 25:75, S5 = 0:100). The second factor was the addition of carrots juice (W1= 30%, W2= 40%, and W3 = 50%). The parameters observed were fiber content, β-carotene content, water absorption index, oil absorption index, hedonic value of color, flavor and aroma. The statistical analysis was showed that the ratio of water spinach stem and melinjo seed skin provide highly significant effect (P ≤ 0.05) on fiber content, beta carotene content, water absorption index, oil absorption index, hedonic of flavor and aroma as well as had no significant effect (P > 0.05) to hedonic of color. The addition of carrot juice provides highly significant effect (P ≤ 0.05) on fiber content, beta-carotene content, water absorption index, oil absorption index, hedonic of aroma, color and flavor.
  PubDate: 2023-04-21
  DOI: 10.17969/jtipi.v15i1.23930
  Issue No: Vol. 15, No. 1 (2023)
Stragtegi Pengembangan Klaster Industri Keripik Singkong Di Kabupaten
Bojonegoro Menggunakan Metode K-Means Clustering dan Fuzzy AHP
- Authors: Sudirman Sudirman, Lorine Tantalu
  Pages: 16 - 25
  Abstract: Bojonegoro Regency has excellent agro-industry potential, namely cassava. These commodities can be processed into superior regional products, namely cassava chips. The center of the cassava chip industry is in the Gayam sub-district and the Kalitidu sub-district. The problems faced by the cassava chip industry in Bojonegoro Regency are currently in the raw materials, technology, product quality, business capital, marketing, and there is still no cluster division. This study aimed to determine clusters and improvement strategies in each cluster of the cassava chip industry. The method used is the K-means Clustering method and Fuzzy AHP. The study's results determined 2 clusters of cassava chips industry based on the performance of the cassava chips industry and the quality of their products. Cluster 1 consists of 3 cassava chip industries, and cluster 2 consists of 4 cassava chip industries. The strategy for developing the cassava chip industry in cluster 1 is to establish partnerships with raw materials suppliers, plant cassava on private land, and manage the handling and supply of raw materials. The development strategy for cluster 2 is to innovate products, innovate packaging designs and conduct comparative studies in other cassava chips industries.
  PubDate: 2023-04-21
  DOI: 10.17969/jtipi.v15i1.26832
  Issue No: Vol. 15, No. 1 (2023)
Apilikasi Matematika Linear Dalam Penyusunan Formulasi Optimum Pencampuran
Kopi Arabika Gayo (Coffeea Arabica. L)
- Authors: Dian Hasni, S.TP; M.Sc, Muhammad Nazawi, Heru Prono Widayat, Murna Muzaifa, Yusya' Abubakar
  Pages: 26 - 33
  Abstract: Coffee is an Indonesian commodity that has a high selling price. Gayo Highland is known for arabica coffee plantation site in Aceh, where commonly three local cultivars are cultivated. These are Timtim or Gayo 1, Borbor or Gayo 2 and Ateng Super. All three cultivars complied as specialty coffee with cuptest score 84,50 (Timtim), 85.25 (Borbor) and 85.50 (Ateng Super) and each cultivar has distinctive aroma and flavour. Blending is one common practice before coffee brewing in order to optimize the cupping quality of coffee. This study aims to optimize the total cup test of blended coffee from three local cultivars of arabica coffee over 85 by using simple linear mathematics models. The hypotheses was a predicted cuptest score is equivalent with the laboratory cuptest score. Based on previous research, seven formulations were set up by using three local cultivars. Then two linear models were created based on specific constraints such as attribute score and cultivar ratio. The seven formulations are calculated in two assigned linear models as two replications. First model produced predicted score in between 84,15-85,38 and mean 84,88 whilst second model has a score range 84,07-85,13 with mean 84,80. From all seven formulation, in these two linear models R3 and R7 has predicted cuptest score over 85. By using t-test, there is not significant difference available within the laboratory score and predicted score. It can be said the hypotheses is accepted and these two linear models could be used separately and or intentionally to predict cuptest score of blended coffee before blending is performed.
  PubDate: 2023-04-24
  DOI: 10.17969/jtipi.v15i1.24095
  Issue No: Vol. 15, No. 1 (2023)
Pengembangan Produk Inovasi Pengharum Mobil Berbasis Nilam Berdasarkan
Respon Pelanggan dan Analisis SWOT
- Authors: Raihan Dara Lufika, Friesca Erwan, Sanusi Iswandi, Al Hilal Bakri, Ayi Wahyuni, Della Ayu Nadia, Wilda Diva Kartika, Syaifullah Muhammad, Elly Sufriadi, Ernawati Ernawati
  Pages: 34 - 39
  Abstract: This study aims to observe customer's responses toward car fragrance products, examine the volatility and properness of the essential oil-based product. Essential oil is a group of vegetable oil in form of liquid that easily evaporated at room temperature. Hence it gives unique scents. This research is carried out with a descriptive method using a qualitative approach. The data analysis technique of this research is using SWOT analysis (Strength, Weakness, Opportunity, and Threat) and calculation of Cost of Goods Sold to compare the two samples of car freshener. The result of this research showed that product A which is based on patchouli essential oil, citronella, coffee, and gadenza essential was more preferable by the customer with the range of selling price in IDR 19.000 – IDR 22.000 than product B. SWOT analysis explained that the product's strength is the multifunction of the product as aromatherapy and the opportunity of the product to compete in a wider market; while the weakness of the product is the high labour of production process. The total calculation of the Cost of Goods Sold for product A is IDR 15.440 and product B is IDR 15.960.
  PubDate: 2023-04-26
  DOI: 10.17969/jtipi.v15i1.25218
  Issue No: Vol. 15, No. 1 (2023)
Identifikasi Senyawa Metabolit Sekunder Pada Rumput Laut Coklat (Sargassum
plagyophyllum) Dengan Metode Fraksinasi
- Authors: Fatma Eka Putri, Andarini Diharmi, Rahman Karnila
  Pages: 40 - 46
  Abstract: Seaweed has potential as a source of bioactive compounds, food and medicine. One of the seaweeds that has the potential to be used for its bioactive compounds is the brown seaweed Sargassum plagyophyllum. Fractionation is a technique of separating and grouping the chemical content of extracts based on their polarity. This study aims to determine the bioactive components (secondary metabolites) of flavonoids, alkaloids, steroids/terpenoids, saponins and phenols qualitatively and quantitatively from the extract of S. plagyophyllum by fractionation method. The research method used was experimental. S. palgyiophyllum was extracted using the fractionation method. The treatment given by different polarity solvents consisted of methanol, was done fractionation with using n-hexane, ethyl acetate, and butanol. Extraction of samples the first used methanol, after that methanol extract was diffracted with n-hexane, ethyl acetate and butanol. Parameter analysis was consisted of phytochemical test (qualitative analysis) and quantitative analysis of total phenol, flavonoid, and saponin content. The results showed that qualitative testing of the secondary metabolites of S. plagyophyllum contained in the methanol extract were steroids/terpenoids, saponins and phenols, the positive hexane fraction contained steroids/terpenoids, saponins, the ethyl acetate fraction positively contained alkaloids, flavonoids, steroids/terpenoids, and saponins. and phenol while the butanol fraction contains steroids/terpenoids, saponins. While quantitative secondary metabolites were tested on the hexane fraction (0.18% saponins), then the ethyl acetate fraction (0.14% flavonoids, 0.11% saponins, 0.12% total phenol) and butanol fraction (0.05% saponins).
  PubDate: 2023-04-27
  DOI: 10.17969/jtipi.v15i1.23318
  Issue No: Vol. 15, No. 1 (2023)
Pemanfaatan Tepung Biji Labu Kuning Dalam Pembuatan Pie Susu Sebagai
Alternatif Camilan Sumber Zink
- Authors: Iswahyudi Iswahyudi, Selva Mahlinasha Arindani, Izna Nurdianty Muhdar
  Pages: 47 - 56
  Abstract: The purpose of this study was to examine the chemical and organoleptic properties of milk pie substituted with pumpkin seed flour as a snack SOURCE of zinc. This study used a completely randomized design (CRD) with 1 factor and 2 replications. The factor in this study was the addition of pumpkin seed flour as a substitute for wheat flour which consisted of 3 levels, namely F1 (50% : 50%), F2 (40% : 60%), F3 (30% : 70%), and F0 (100% : 0%) as control. Analysis of physical and chemical properties includes water content, ash content, protein content, fat content, carbohydrate content, total energy, and zinc content. The best milk pie formula was selected based on the hedonic test and the hedonic quality test using 50 untrained panelists. The results showed that the addition of pumpkin seed flour as a substitute for wheat flour in milk pie formulation had a significant effect on ash content (p=0,000), fat (p=0,000), carbohydrates (p=0,000), zinc (p=0,000), and energy total (p=0,001). The results hedonic and hedonic quality test showed that the addition of pumpkin seed flour as a substitute for wheat flour in milk pie formulation had a significant effect on hedonic texture (p=0,005), hedonic color (p=0,000), hedonic taste (p=0,002), overall (p=0,022), quality of texture (p=0,003), and quality of color (p=0,000). F1 (50% : 50%) become the selected milk pie formula with nutritional content per 100 g, 454 kcal energy, 11 g protein, 25,8 g fat, 44,3 g carbohydrate, and 2,05 mg zinc. The nutritional content of selected milk pie in one serving size is 140 kcal of total energy, 3 g of protein, 8 g of total fat, 13 g of total carbohydrates, 7 g of sugar, and 4% of zinc from the RDA.
  PubDate: 2023-04-29
  DOI: 10.17969/jtipi.v15i1.24595
  Issue No: Vol. 15, No. 1 (2023)