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E-jurnal Agro-Industri Indonesia
e-JAII Series is a quad-annual national referred journal with the objectives to disseminate, explore, develop, and elucidate the knowledge of engineering design and technology in agro-industrial development issues, to keep practitioners and researchers informed on current issues and best practices, as well as serving as a platform for the exchange of ideas, knowledge, and expertise among academician, technology researchers and practitioners. e-JAII Series provides an opportunity to share detailed insights from different understandings and practices associated with technology. It provides cross-disciplinary exchange of insights and ideas regarding value and practices for dissemination. e-JAII Series will publish your work to national society of practitioners and researchers with interest in technology design and development from a wide variety of agro-industrial sectors.
Articles
36
Articles
IMPLEMENTASI PERBAIKAN LAYANAN MENGGUNAKAN METODE ANALISIS BERTAHAN (SURVIVAL ANALYSIS) PADA PT MITRA NASIONAL KUALITAS

(E-Jurnal Agro-Industri Indonesia), Taufik Djatna dan Ludfi Oki Arifianto

E-jurnal Agro-Industri Indonesia Vol 4, No 1 (2015): E-Jurnal Agroindustri Indonesia
Publisher : E-jurnal Agro-Industri Indonesia

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Abstract

ABSTRACT Keeping customer satisfaction are important thing to maintain customer loyalty by implementing Customer Relationship Management (CRM). CRM is the main objective to improve customer retention through improved customer satisfaction. Provide appropriate services to gain customer satisfaction. Given appropriate services based on customer ratings of the importance of the level of service variables. In addition, service evaluation is done by applying  the  method  of  survival  analysis,  information  on  the  decline  gets  customer satisfaction based on customer retention. The purpose of this study was to assess the variables that are important to customer service. Then, the implementation needed to build a recovery service is based on the 4Ps of marketing aspects of the company. Research at the National Quality Partners, Ltd. Jakarta, show resulting in customers assess the reliability and security attributes of the service is very important variable. Decline in retention rates and survival rates as well as the slope indicates the level of danger that companies need to do a recovery service. recovery services performed by approaching the 4Ps of marketing with services variables that are considered important. then be sorted by priority service which should be rectified by the company using the Analysis Hierarchy Process (AHP). Keywords: customer relationship management, survival analysis, service variable, 4P’s of marketing, AHP

PEMBUATAN PAPAN PARTIKEL DARI BUNGKIL JARAK KEPYAR (Ricinus communis L.) DENGAN PERLAKUAN PENDAHULUAN STEAM EXPLOSION

(E-Jurnal Agro-Industri Indonesia), Ika Amalia Kartika dan Herdiarti Desti

E-jurnal Agro-Industri Indonesia Vol 4, No 1 (2015): E-Jurnal Agroindustri Indonesia
Publisher : E-jurnal Agro-Industri Indonesia

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Abstract

ABSTRACT Binderless particleboard production from castor cake meal is developed to overcome the limitation of wood in construction industry and to solve the environmental problem because of emission from urea formaldehide (UF) and phenol formaldehide (PF). The steam explosion method can be used to denaturate the protein of castor cake meal which can increase the mechanical properties of particleboard. Particleboard production was carried out by hot pressing at different temperatures and pressures. This research aimed to determine the effect of pressing temperature and pressure on the physical and mechanical properties of the particleboard, and to obtain the optimum pressing temperature and pressure on particleboard production from castor cake meal. The physical and mechanical properties of particleboards were tested according to JIS A 5908:2003. Generaly, the density and the moisture content of particleboard met JIS A 5908:2003. Statistical analysis showed that pressing temperature affected moisture content, water absorption and MOE whereas pressing pressure affected moisture content and water absorption. The regression analysis showed that the optimum pressing temperature and pressure to produce the particleboard from castor cake meal were respectively 160oC and 160 kgf/cm2 with density of 0.85 g/cm3, moisture content of 5.05%, water absorption of 124.54%, thickness swelling of  20%, MOE 256.65 kgf/cm2 and MOR 4.73 kgf/cm2.   Keywords: Castor cake meal, modulus of rupture, modulus of elasticity, particleboard, steam explosion

PENGEMBANGAN MODEL BISNIS MANISAN CABAI MERAH (Capsicum annum)

(E-Jurnal Agro-Industri Indonesia), Indah Yuliasih dan Nabilah Aisyah

E-jurnal Agro-Industri Indonesia Vol 4, No 1 (2015): E-Jurnal Agroindustri Indonesia
Publisher : E-jurnal Agro-Industri Indonesia

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Abstract

ABSTRACT Candied red chilli (Capsicum annum) is one kind of processed vegetable innovation which added by sugar as natural preservative. The objective of research was to generate product profile and determine the best business model design. Based on the result, candied chillihas moisture content of < 15 %, red-colored, sweet and spicy flavor.  Candied red chilli had already met quality standard of dried candied product based SNI 01-3710-1995. The product was packaged using primary packaging by combination of alumunium foil and PP (poly propilene) plastic. Initial business model was assumed based on sweets vegetables business models in Surabaya and sweets business in Bogor city.The business model changed after development of the best product profile and business model development phase such as problem and solution tests. Product profile development phase changed elements of business model such as key partnership, key activities, key resources and cost structure.Business model development phase changed four elements of business model such as customer segment, value propotions, channels and customer relationship. Final result of iteration changed former concept of the product to be more favored by consumers. Keywords: business model, candied, red chilli

Daftar Isi

(E-Jurnal Agro-Industri Indonesia), Daftar Isi

E-jurnal Agro-Industri Indonesia Vol 4, No 1 (2015): E-Jurnal Agroindustri Indonesia
Publisher : E-jurnal Agro-Industri Indonesia

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Abstract

Daftar Isi E- Jurnal Vol 4 No 1 (Juni 2015) No Judul Penulis Korespodensi Halaman 1 BUSINESS MODEL DEVELOPMENT OF CANDIED RED CHILLI (Capsicum annum) Indah Yuliasih 214 2 IMPLEMENTATION OF SERVICE RECOVERY WITH SURVIVAL ANALYSIS (CASE STUDY :MITRA NASIONAL KUALITAS, LTD) Taufik Djatna 222 3 PARTICLEBOARD PRODUCTION FROM CASTOR CAKE MEAL (Ricinus communis L.) BY STEAM EXPLOSION PRETREATMENT Ika Amalia Kartika 230 4 PRODUCTION OF BINDERLESS PARTICLEBOARD FROM CASTOR CAKE MEAL (Ricinus communis L.) Ika Amalia Kartika 236 5 DESAIN PRODUK MAKANAN RINGAN UNTUK IBU HAMIL DENGAN MENGGUNAKAN QUALITY FUNCTION DEPLOYMENT (QFD)   Akbar Andayani 244  

DESAIN PRODUK MAKANAN RINGAN UNTUK IBU HAMIL DENGAN MENGGUNAKAN QUALITY FUNCTION DEPLOYMENT (QFD)

(E-Jurnal Agro-Industri Indonesia), Akbar Andayani, Sukardi, Ani Suryani

E-jurnal Agro-Industri Indonesia Vol 4, No 1 (2015): E-Jurnal Agroindustri Indonesia
Publisher : E-jurnal Agro-Industri Indonesia

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Abstract

ABSTRACT Adequacy of nutrition during pregnancy is one of the important factors in determining the development of the fetus. Snack for pregnant women is an alternative food choice that is appropriate and practical to meet the needs of those nutrients. One of the most challenging activities when developing product is to understand how customer needs are satisfied by the product. Quality function deployment is a planning tool used to fulfill customer needs and in-depth evaluation of a product. This research aimed to obtain design target of snack for pregnant woman. Based on the results of this research, attributes of flavor, aroma and color become the most important customer requirements. Based on cookies design analysis using House of Quality method, can be note that formulation of raw and fortification materials parameter has the highest technical characteristic weight for 14,31% whereas netto parameter has the lowest characteristic for 0,95%. Formulation of raw and fortification materials, selection of the type of raw and fortification material, storage conditions, quality of sealing, mixing conditions, baking temperature and baking duration are technical parameters which has the highest priority. By developing cookies based on those technical parameters will meet 59,3% of consumer needs.   Keywords: house of quality, quality function deployment, snack design.

PEMBUATAN BINDERLESS PAPAN PARTIKEL DARI BUNGKIL JARAK KEPYAR (Ricinus communis L.)

(E-Jurnal Agro-Industri Indonesia), Ika Amalia Kartika, Iddea Qodriaza Kautsar, Farah Fahma

E-jurnal Agro-Industri Indonesia Vol 4, No 1 (2015): E-Jurnal Agroindustri Indonesia
Publisher : E-jurnal Agro-Industri Indonesia

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Abstract

ABSTRACT Castor cake meal is by-product generated from castor oil industry which contains high protein (38.58%). This research used castor cake meal as raw material for binderless particleboard production. The objective of this research was to determine the effect of pressing temperature and pressure on physical and mechanical properties of particleboard, and to obtain the optimum pressing temperature and pressure for particleboard production. The experimental design used Central Composite Design with variables of temperature (160-180°C) and pressure (160-200 kgf/cm2). Data obtained were analyzed by ANOVA (α = 0.05) and Response Surface Method. The physical and mechanical properties of particleboard were tested based on JIS A 5908:2003. Generally the physical and mechanical properties of particleboard were not accordance to JIS A 5908:2003 except for moisture content. Pressing temperature and pressure affected the physical and mechanical properties of particleboard. The optimum temperature and pressure to produce the particleboard from castor cake meal were respectively 160°C and 200  kgf/cm2 with density of 0.94 g/cm3, moisture content of 5.85%, water absorption for 2 h of 42.9%, water absorption for 24 h of 80.4%, thickness swelling for 2 h of  27.8%, thickness swelling for 24 h of  36.2%, MOE of 2726.9 kgf/cm2 and MOR of 14.9 kgf/cm2. Keywords: Binderless particleboard, castor cake meal MOE, MOR

PENGARUH KONSENTRASI ENZIM DAN WAKTU HIDROLISIS ENZIMATIS TERHADAP MUTU FRUKTO-OLIGOSAKARIDA DARI INULIN UMBI DAHLIA (Dahlia pinnata)

Reni Suparwati (E-Jurnal Agro-Industri Indonesia), Djumali Mangunwidjaja, Mulyorini Rahayuningsih da

E-jurnal Agro-Industri Indonesia Vol 3, No 2 (2014): E-Jurnal Agroindustri Indonesia
Publisher : E-jurnal Agro-Industri Indonesia

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Abstract

ABSTRAK Frukto-oligosakarida  (FOS) merupakan prebiotik yang dapat diperoleh dengan menghidrolisis inulin. Tujuan dari penelitian ini yaitu mendapatkan dan menganalisis kadar inulin, mendapatkan enzim inulinase dan mengukur nilai aktivitas enzimnya, serta mendapatkan FOS dan karakterisasinya. Penelitian ini  dilaksanakan  dalam  dua  tahap,  yaitu  penelitian  pendahuluan  dan  penelitian  utama.  Penelitian pendahuluan meliputi analisis proksimat bahan (umbi dahlia, gembili, bonggol pisang, dan turubuk), ekstraksi tepung inulin, pengujian kadar inulin, produksi enzim inulinase kasar dan pengujian aktivitas enzimnya. Penelitian utama meliputi proses hidrolisis tepung inulin menjadi FOS menggunakan enzim inulinase komersial (dosis 1; 2; 3; 5; 7.5; dan 10 U/g) dan inulinase kasar (dosis 1; 2; dan 3 U/g) selama 24 jam serta pengujian karakteristik FOS. Hasil rendemen tepung inulin tertinggi didapatkan dari umbi dahlia sebesar 48.20% dengan kadar   inulin 80.09%. Nilai aktivitas enzim inulinase inulinase kasar yang dihasilkan sebesar 0.76 U/ml. Pada hidrolisis inulin menggunakan inulinase komersial rata-rata produk yang terbentuk sebagian besar adalah fruktosa.   Pada hidrolisis inulin menggunakan inulinase kasar rata-rata produk yang terbentuk sebagian besar adalah FOS.

Kata Pengantar

(E-Jurnal Agro-Industri Indonesia), Kata Pengantar

E-jurnal Agro-Industri Indonesia Vol 3, No 2 (2014): E-Jurnal Agroindustri Indonesia
Publisher : E-jurnal Agro-Industri Indonesia

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Abstract

Para Pembaca yang Budiman Salam dan selamat menikmati edisi baru kami pada e-Jurnal Agro-Industri Indonesia (e-JAII) ini.  Pada edisi ini memuat sejumlah paper yang telah melewati proses review dan perbaikan dari sisi substansi dan format penyajian.  Dengan berjalannya waktu kami menargetkan untuk bisa menjadikan eJAII sebagai media rujukan komunikasi untuk mengekpose perkembangan hasil riset bidang teknologi industri pertanian secara luas. Sebagaimana komitmen kami untuk menunjukkan progress riset dan hasilnya pada bidang agroindustry dari tiga sisi mainstream riset,  edisi ini telah merangkum secara proporsional dengan paper awal menyajikan  kajian yang menarik tentang Pembuatan Biofilm Selulosa Asetat dari Selulosa Mikrobial Nata de Cassava oleh tim yang dipimpin Prof. Khaswar Syamsu.  Bidang riset sejenis pada kajian teknik proses dan bioproses juga diwakili oleh tulisan tim Prof Djumali.  Pada bidang kajian sistem dan teknik sistem membahas isu menarik dari bidang pemasaran, inovas dan startup teknopreneur oleh tim dari bagian Bisnis dan Aplikasi Industri (BAI) Departement Teknologi Industri Pertanian, IPB, yang diwakili oleh paper tulisan tim Prof Sukardi, Dr Aji Hermawan dan tim Lien Herlina, MSc.   Keterwakilan bidang kajian Teknik dan Manajemen Lingkungan Industri dibahas melalui paper berjudul Stabilisasi Sludge dari Instalasi Pengolahan Air Limbah (IPAL) Menggunakan Starter Bakteri Indigenous pada Aerobic Sludge Digester yang merupakan kolaborasi Dr. Titi Candra dan Prof. Suprihatin. Kami merasa beruntung bisa menyajikan ramuan paper yang berasal dari tulisan para periset handal dan menyampaikan terimakasih banyak atas waktu dan tenaga yang dicurahkan oleh semua anggota tim reviewer dan terutama tim editor teknis yang memungkinkan edisi ini kami sajikan ke hadapan para pembaca yang budiman.  Akhirnya terimakasih banyak juga kami sampaikan pada semua pihak yang telah mendukung operasional proses penerbitan eJAII. Ketua Editor Pelaksana   Dr. Eng. Taufik Djatna

STABILISASI SLUDGE DARI INSTALASI PENGOLAHAN AIR LIMBAH (IPAL) MENGGUNAKAN STARTER BAKTERI INDIGENOUS PADA AEROBIC SLUDGE DIGESTER

(E-Jurnal Agro-Industri Indonesia), Titi Candra Sunarti, Suprihatin dan Ramiza Dewaranie Lauda

E-jurnal Agro-Industri Indonesia Vol 3, No 2 (2014): E-Jurnal Agroindustri Indonesia
Publisher : E-jurnal Agro-Industri Indonesia

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Abstract

ABSTRAK Stabilisasi sludge merupakan proses degradasi komponen organik menjadi senyawa yang lebih sederhana, serta menghilangkan senyawa toksik dan mengeliminasi senyawa volatil yang menimbulkan aroma tidak sedap dengan memanfatkan berbagai macam mikroorganisme. Bakteri proteolitik dan selulolitik merupakan mikroorganisme indigenous yang dominan dan berperan penting dalam degradasi komponen organik pada lumpur aktif. Penelitian ini bertujuan untuk menangani (menstabilkan) sludge agar dapat dimanfaatkan untuk pembuatan pupuk dengan menggunakan beberapa isolat bakteri indigenous yang berasal dari limbah cair biologis dari industri pangan sebagai starter cair, serta mengetahui pengaruh lama aerasi selama 30 hari terhadap karakteristik stabilisasi sludge.  Perlakuan yang diberikan terdiri atas tiga macam perlakuan   (1) penambahan starter isolat bakteri indigenous proteolitik, (2) penambahan starter bakteri indigenous selulolitik, dan (3) tanpa penambahan starter sebagai kontrol.  Hasil penelitian ini menunjukkan bahwa semua starter bakteri indigenous mempunyai kemampuan untuk mempercepat degradasi komponen organik yang tinggi, tetapi tidak berpengaruh nyata dalam mempercepat periode proses stabilisasi. Penambahan starter bakteri proteolitik meningkatkan tingkat konversi protein menjadi ammonium, sedangkan penambahan starter bakteri selulolitik mampu meningkatkan penyisihan nilai total suspended solids (TSS), volatile suspended solid (VSS), total COD, dan soluble COD dibandingkan dengan kontrol. Penambahan starter bakteri selulolitik mampu menghasilkan rasio C/N yang lebih tinggi (9.17) dibandingkan dengan perlakuan lainnya (7.12 – 8.97).   Kata kunci:  stabilisasi sludge, komponen organik, starter bakteri indigenous, proteolitik, selulolitik.

USULAN DESAIN MODEL BISNIS LAPIS BOGOR SANGKURIANG

(E-Jurnal Agro-Industri Indonesia), Sukardi dan Muhammad Linggar Putra Munggaran

E-jurnal Agro-Industri Indonesia Vol 3, No 2 (2014): E-Jurnal Agroindustri Indonesia
Publisher : E-jurnal Agro-Industri Indonesia

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Abstract

ABSTRAK Model bisnis kanvas digambarkan melalui sembilan blok bangunan dasar yang terdiri dari key partner, key activities, value proposition, customer relationship, customer segment, channels, key resources, cost structure, dan revenue stream. Kesembilan blok tersebut menunjukkan logika bagaimana sebuah perusahaan bermaksud untuk menghasilkan uang. Tujuan dari penelitian ini adalah untuk mengidentifikasi model bisnis Lapis Bogor Sangkuriang dan membuat alternatif model bisnis yang baru. Data dianalisis dengan metode kualitatif. Hasil penelitian menunjukkan bahwa model bisnis Lapis Bogor Sangkuriang yaitu konsep produk oleh-oleh khas Bogor namun belum fokus terhadap segmen pelanggannya. Pembuatan alternatif diusulkan sesuai dengan visi misi perusahaan dan kondisi perusahaan. Alternatif pertama yaitu menerapkan konsep kemitraan. Sementara itu alternatif kedua merupakan gabungan konsep awal dengan konsep penjualan online. Berdasarkan hasil analisis terhadap visi dan misi perusahaan, maka gabungan konsep awal dengan konsep penjualan online merupakan konsep yang sesuai dan cocok untuk diterapkan bila perusahaan telah meningkatkan kapasitas produksinya.   Kata kunci : Lapis Bogor Sangkuriang, Model Bisnis Kanvas, Kemitraan