Adi Djoko Guritno, Adi Djoko
Department of Agroindustrial Technology, Faculty of Agricultural Technology – Gadjah Mada University

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POTENCY OF KIPO, A TRADITIONAL FOOD FROM KOTAGEDE – YOGYAKARTA Supartono, Wahyu; Mauna, Siti; Guritno, Adi Djoko
AGROINTEK Vol 4, No 2 (2010)
Publisher : University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v4i2.1365

Abstract

Kipo is a traditional food from Kotagede Region – Yogyakarta, which is produced from glutinous rice. It was processed through some steps such as weighing, mixing, melting, roasting and packing. This traditional food is not popular like other traditional foods such as gudeg or yangko. Problems concerning this situation were, the information of kipo was not well delivered to the consumers and people who were doing business with kipo were very limited and only in Kotagede.This research was aimed to disclosure the potency of kipo, if it was developed as industrial foods. The aspects of market, technical and financial were conducted and analyzed. These aspects were used for giving considerations, if this product could be developed in the future. The results depicted, that from the market aspect, value kipoconsumer’s attitude index was good (3.8845 from 5). The technical aspect showed, that this industry was quite small scale with processing capacity only 19 kg product per day, used 5 menpower and 60 m2 area.Based on the financial aspect at actual capacity, the results showed Net Present Value was Rp. 70,180,679; Payback Period 1.21 years; Profitability Index 5.51;Internal Rate of Return 98.5% and Break Even Point was Rp. 505,414 or 212,693 kipo. This industry was very sensitive to the increase of interest level, total cost and decrease of price product. Some challenged aspects of kipo were, it was produced from naural sources such as glutinous rice, coconut, brown sugar and also natural food colouring agent. The traditional process was still kept and the people could enjoy how it was produced. This is the challenge to develop the traditional food as part of culinary or historical tour.
Perbaikan Teknik Pengemasan Buah-Buahan Segar Untuk Mengurangi Tingkat Kerusakan Mekanis, Studi Kasus di Propinsi Jawa Tengah Widodo, Kuncoro Harto; Suyitno, Suyitno; Guritno, Adi Djoko
Agritech Vol 17, No 1 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.19324

Abstract

Mechanical damages of fresh fruits may happen in traditional packaging methods. The aim of research is to find some alternatives methods to reduce the mechanical damage during transportation. The variable used in the study are vibration and drop test, and the study was implemented for avocados. mangoes, bananas, and papayas. Using equivalent bruise index percentage, it is known that the packaging models suggested are capable to reduce the mechanical damages (% EBI) from 15,01%-22,33% through 1,57%-9,17%. The result obtained give alternatives for each commodity. The best packaging model for mangoes is the corrugated cartoon, followed by the wooden box V type, the plastic basket and traditional packaging (bamboo basket). Where as for avocados. the best packaging model is the plastic basket, followed by the corrugated. On the other hand, the corrugated cartoon is the best for papayas, followed by the wooden box V type, the plastic basket and traditional packaging (partition). The final result of the result suggests that the wooden box V type is the best for all commodities. This packaging uses a linked hinge which is easier for returning distribution, and surely it needs only little of space on transportation vehicles.
Identifikasi Pengaruh Faktor Produksi Terhadap Hasil Produksi Pada Beberapa Usaha Pertanian Tanaman Pangan dengan Klasifikasi Status Irigasi Lahan (Studi Kasus di Kec. Gondang, Kab. Sragen, Jawa Tengah) Guritno, Adi Djoko
Agritech Vol 13, No 2 (1993)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.19259

Abstract

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Optimasi Model Persediaan Bahan Baku (Raw Material Inventory Model) Pada Industri Kecil Kelompok Pangan Produk Unggulan di Daerah Istimewa Yogyakarta Ainuri, Makhmudin; Guritno, Adi Djoko
Agritech Vol 16, No 4 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.19318

Abstract

Problems on raw material inventory in food sector small scale industry have been of classical and yet no solution is achived. Specific characteristics found out, such as seasonal, perishasble, and post harvest losses have a significant influence on set up, distribution and warehousing cost. Consequence price fluctuation was observed. Excessive storage capacity means ineffective capital usage, contrarily, too low storage capacity can strike productive line lead to customer unsatisfaction. Optimum model approach on inventory has been taken using constant consideration on several storage and production planning characteristics. Optimum inventory model was developed through direct field observation on individual characteristic of raw materials and its fullfliness characteristic and their link to production planning. QS Software was used to solve EOQ analysis. The object research consist of 4 kinds of small scale industries, that are : emping melinjo (Gnetum g nem on), geplak, tofu (traditional food of soybean material) anda bakery small industries. The result shown that the inventory model of small scale industries Is affected by production rate. Case on emping melinjo industries, the inventory model consist of: (i) inventory model based on lead time greater than zero (ii) in ven tory model based on tolerance of raw material-shortage and (iii) inventory model based on constant production rate (replenishment model). Using the inventory model optimized in this research, raw material distribution controlled by government can be improved. Analysis show that the reorder point and order interval can be reduced (in cased of sugar and flour raw material). Fluctuation pricing of raw material provoque augmentation of total cost and order interval (in case of coconut raw material).
Risk Mitigation on Supply Chain of Rice: Case Study at Demak and Sleman Districts Guritno, Adi Djoko; Kristanti, Novita Erma; Tanuputri, Megita Ryanjani
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.38529

Abstract

Rice is a vital commodity in Indonesia because it is the main staple food for most Indonesian people.  Balancing supply and demand of rice in Indonesia is complex and has possibly led to polemics, even though the production of rice in Indonesia tends to increase. An analysis of the supply-demand for rice commodity is, therefore, necessary as an effort to improve the national rice condition along with the logistics and supply chain point of view. This study aims to analyze the supply chain risk management of rice to provide recommendations on improving rice supply chain performance on each tier. This study was undertaken at Demak and Sleman Districts, Indonesia. In-depth interviews were used to enrich the information from the respondents along the supply chain. In this study, tiers on the supply chain of rice mainly consists of farmers, collectors who also acts as traders, and retailers. Meanwhile, the role of government is represented by The Indonesia Logistics Bureau (BULOG). The different supply chain pattern could be identified from the role of middleman in each province. This study uses ISO 31000:2009 standard for analyzing the risk in each tier along the supply chain. Based on the risk analysis, on-farm activity plays a vital role in transferring risk along the supply chain in terms of quality and quantity. Risk mitigation of each tier was explored in this study.