Jurnal Agroindustri 2023-11-30T09:09:23+00:00 Ulfah Anis Open Journal Systems <p>Jurnal Agroindustri is a journal (scientific publication) made available by the Department of Agricultural Technology, Faculty of Agricultural, University of Bengkulu. It is jointly published with the Publication Board of Agriculture Faculty (BPFP) and supported by Indonesian Association of Agro-industrial Technologist (APTA). It is dedicated for students, lecturers, and researches to scientifically publish their ideas, results of research, review of literatures of agricultural industry (agroindustry). It is published twice a year; due on May and November; in the form of hardcopy (printed) and softcopy (file on the OJS web).</p> <p>Since December 2022, Jurnal Agroindustri has been accredited by Director General of Higher Education, Research and Technology of Republic Indonesia No. 225/E/KPT/2022 as <strong>SINTA 2</strong>.</p> <p>The Editors would appreciate to all readers that positively give comment or criticism to improve the quality of the Journal. The Journal would also accept manuscript relevant; concerning or related to agroindustry; in terms of technology, system or management. Manuscript could be written in Bahasa Indonesia or in English using format provided and to be sent to the web ( or to email: </p> <p><span id="docs-internal-guid-0fd568c9-7fff-78f8-3eda-92cc0727e277"><img src="" alt="" width="420" height="297" /></span></p> Cover and Table of Content 2023-11-30T09:00:29+00:00 Ulfah Anis 2023-11-30T00:00:00+00:00 Copyright (c) 2023 Ulfah Anis IMPROVING PERFORMANCE OF THE BANANA AGROINDUSTRY SUPPLY CHAIN USING MCDM (MULTI CRITERIA DECISION MAKING) 2023-04-10T12:15:46+00:00 Odi Andanu Utari Yolla Sundari Erni Dwi Puji Setyowati <p><em>The problems faced by the banana agro-industry include the procurement process of raw materials from banana suppliers, which has not been able to meet the industry's needs. The selection process of banana suppliers has not been a factor considered by the industry in its strategic planning. The technology used should be able to produce quality processed banana products, but in reality, production is still below the available normal capacity. The distribution of processed banana products to consumers has not been well identified, and market access is still limited, resulting in stagnant industry development. The aim of this research is to identify the problems related to the performance of the banana agro-industry supply chain, measure the performance of the banana agro-industry supply chain, and provide and evaluate solutions that can be used to improve the performance of the banana agro-industry supply chain. The method used in this research is to measure the performance of the supply chain using weighting with the multiple criteria decision-making (MCDM) method, which consists of the Analytical Hierarchy Process (AHP), determining alternative solutions using the VIKOR (Vise Kriterijumska Optimizacija I Kompromisno Resenje) method. The results show that the identification of problems in the banana agro-industry supply chain consists of 5 main criteria and 20 sub-criteria, as well as 7 proposed solutions. The measurement of the supply chain performance resulted in a score of 32.032 (poor), indicating that the performance of the banana agro-industry supply chain is still low. The alternative solution provided to improve the performance of the banana agro-industry supply chain is to establish collaboration and partnerships among supply chain stakeholders.</em></p> 2023-11-30T00:00:00+00:00 Copyright (c) 2023 Odi Andanu, Utari Yolla Sundari, Erni Dwi Puji Setyowati APPLICATION OF NEAR INFRARED SPECTROSCOPY (NIRS) IN THE MEASUREMENT OF OIL LOSS AND ITS ACCURACY COMPARED TO SOXHLET METHOD 2023-09-05T04:20:20+00:00 Irfan Irfan Iqbal Fitri Aji Dewi Yunita <p><em>Loss of oil during crude palm oil (CPO) extraction occurs among other things, due to the use of high temperature and pressure in the boiling process so that the oil from the fruit is absorbed and remains in the empty fruit bunches (EFB). This oil loss is generally measured using Soxhlet method. However, recently in several palm oil mills (POM), the Soxhlet method has been replaced by the Near Infrared Spectroscopy (NIRS) method which is equipped with free and open-source software (FOSS). Therefore, the purpose of this study was to examine the application of NIRS in measuring oil loss in EFB and to test its accuracy compared to the Soxhlet method. The data is from primary source of POM during April-June 2022 period (peak harvest times). Normality test and paired T test is used to analyze data. This research also cites case studies of CPO processing companies in Indonesia in the last 10 years (2013-2022) with a focus on oil loss in EFB. The results showed that the oil loss in EFB using NIRS and Soxhlet were 0.50% and 0.49%, respectively. These two values are below the company's oil loss standard (0.62%). Both data are normally distributed and based on the paired T test, it was found that there were no significant differences in the results of oil loss analysis using the NIRS and Soxhlet methods. Compared with data for the last 10 years, they are also below the standard limit of other companies which reaches 3%. Therefore, NIRS is more recommended in terms of time efficiency, safe and does not damage the material.</em></p> 2023-11-30T00:00:00+00:00 Copyright (c) 2023 Irfan Irfan, Iqbal Fitri Aji, Dewi Yunita BIOETHANOL PRODUCTION FROM SORGHUM SEEDS (Sorghum bicolor) THROUGH ENZYMATIC HYDROLYSIS PROCESS 2023-09-10T01:57:15+00:00 Arni Supriyanti Yanuar Sigit Pramana Palupi Tri Widiyanti Karyawan Pudjianto <p><em>Production of carbohydrate-based bioethanol using raw materials derived from starch requires pre-processing. </em><em>The pretreatment and hydrolysis process of sorghum grains from various sorghum varieties has not been extensively studied in the context of fermenting sorghum into bioethanol. The purpose of the research is to obtain the fermentation conditions so that the bioethanol yield was optimal and could also produce other useful products. The research employed an experimental design, and process efficiency was evaluated based on parameters such as Sugar Consumption Ratio (SCR) and Fermentation Ratio (FR). The concentration of the glucoamylase enzyme was set at 0.2% relative to the total solid (TS) content. The yeast Saccharomyces cerevisiae strain Hakken I was used at a concentration of 10% of the fermentation volume. Additional nutrients included NPK (0,012) and Urea (0,072 %). The liquefaction process occurred at temperatures between 80-90°C for one hour, followed by saccharification at temperatures between 55-60°C for two hours. Fermentation was conducted at temperatures ranging from 28-32°C for a duration of 60 hours. The results revealed that the total sugar content (TS) of the raw materials ranged from 69% to 73% for several sorghum varieties tested. The Sorghum Numbu variety exhibited the highest TS value at 72,81%. Furthermore, the highest process efficiency was achieved with the Numbu sorghum variety, yielding an FR of 86,69% and an SCR of 87,39%.</em></p> 2023-11-30T00:00:00+00:00 Copyright (c) 2023 Arni Supriyanti, Yanuar Sigit Pramana, Palupi Tri Widiyanti, Karyawan Pudjianto ATTRIBUTES AND PRIORITY SEQUENCE OF CONSUMER REQUIREMENTS IN DESIGNING GLUTEN-FREE COOKIES FROM CORN FLOUR 2023-09-05T03:57:35+00:00 Nur Aini Budi Sustriawan Lintang Arista Ervina Mela Hadana Sabila Arsyistawa <p><em>Cookies are snacks that are popular among the public, whose main raw material is generally wheat flour. The process of making cookies does not require flour with a high gluten content so that in the manufacturing process wheat flour can be replaced, and as an alternative is corn flour. The aim of the research is to determine the consumer attributes that influence the development of corn cookies products, to find out the technical parameters that affect the development of corn cookies products and to know the priority of consumer requirements and technical parameters that must be met in the development of corn cookies products. The research took place in several stages, namely identifying the attributes of consumer requirements by distributing questionnaires, identifying technical parameters by studying the literature, determining priority attributes of consumer requirements and prioritizing technical parameters. Determining the number of respondents was carried out using the proportion method for the population aged 18-45 years who live in Purwokerto City who like cookies. Questionnaires were distributed to 100 respondents to identify consumer requirements, product design specifications, level of importance, satisfaction, and attractiveness. Data analysis is carried out through cumulative calculations to fulfil consumer desires based on consumer requirements and technical parameters to produce a House of Quality (HOQ). The results showed that in the development of corn cookies there were 14 important parameters, namely raw materials, product formulation, mixing time, the order in which the ingredients were added during mixing, molding shape, baking temperature, baking time, packaging, labelling, quality checking (Quality Control), PIRT registration, Halal registration, storage, and BPOM registration. The three highest priority attributes of consumer requirements are the label design on the product that describes the product content (8.38%), has a distinctive cookie aroma (8.23%) and the packaging label includes the ingredient composition (8.12%).</em></p> 2023-11-30T00:00:00+00:00 Copyright (c) 2023 Nur Aini, Budi Sustriawan, Lintang Arista, Ervina Mela FEASIBILITY STUDY OF MOSACCHA TEMPEH AGROINDUSTRY IN BANDAR LAMPUNG CITY 2023-09-18T04:52:48+00:00 Samsul Rizal Atri Melatiningsih Sri Hidayati Maria Erna Kustyawati Teguh Endaryanto <p><em>Mosaccha tempeh is a type of tempeh made using </em><em>an inoculum containing Rhizopus oligosporus inoculum with the addition of Saccharomyces cerevisiae. The addition of Mosaccha tempeh inoculum produces tempeh that is more delicious to eat, more durable, and is expected to have better health benefits because it contains beta-glucan. Analysis of the feasibility of the Mosaccha tempe agorindustrial business needs to be carried out to find out whether the establishment of the business is feasible or not feasible to run. This study aims to determine the feasibility of establishing Mosaccha tempeh agro-industry in Bandar Lampung City based on financial aspects. The research method used is descriptive analysis to describe the design of the Mosaccha tempe industry through the stages of the observation and analysis process of data from observations and interviews. The methods used were observation and interviews. The data used in this research is primary data which is further analyzed using Microsoft Excel and secondary data as a reference in marketing aspects. The financial analysis used is NPV, Net B/C, IRR, and PP analysis. The research results show that the Mosaccha tempeh agro-industry business has a Net Present Value of IDR 2.450.599.432,50 (&gt; 0), an Internal Rate Return value of 76% (&gt; 12%), a Net B/C value of 1.49 (&gt; 1), while the value of Payback Period is 1.67 years, faster than the age of the project. Based on these results, the production of Mosaccha tempeh with a capacity of 200 kg of soybean raw material/day is feasible to be developed in Bandar Lampung City.</em></p> 2023-11-30T00:00:00+00:00 Copyright (c) 2023 Samsul Rizal, Atri Melatiningsih, Sri Hidayati, Maria Erna Kustyawati, Teguh Endaryanto THE INFLUENCE OF QUALITY ATTRIBUTES ON THE PURCHASE DECISION OF INSTANT NOODLES 2023-09-25T04:06:22+00:00 Ainur Rofi’ah Yunita Siti Mardhiyyah <p><em>Cepat sajit noodles are a processed food product as energy sources that are popular in Indonesia. The existence of the “Pilihan Lebih Sehat” logo issued by BPOM in 2019 on pasta and cepat sajit noodles, provides another alternative in product selection by consumers. This study aims to assess the quality factors of cepat sajit noodle products (health claims, performance, aesthetics, and conformance quality) to purchasing decisions. Four exogenous variables, X<sub>1</sub> for health claims, X<sub>2</sub> for performance, X<sub>3</sub> for conformity, and X<sub>4</sub> aesthetics were analysed using The Partial Least Square (PLS) method. Thus, the purchase decision (Y) as endogenous variable were analysed from 2 types of noodle samples, namely the “A” and “B” brands, the two big brands of cepat sajit noodle with “</em>mi goreng<em>” flavor.</em><em> A total of 100 respondents in each sample of noodles had filled out an online questionnaire. The results showed that “B” noodles received higher purchase decision assessment than “A” noodles, which was 3.86 against 3.71 on scale of 1 to 5. All exogenous variables had a positive and significant effect on “A”'s purchasing decision. In “B”, all variables except X<sub>1</sub> had a positive and significant effect. Indonesian consumers still tend to prioritize the quality of performance (taste, texture, color, aroma) and the quality of conformity related to price and weight, especially in “B” noodle products. Going forward, adhering the BPOM’s health claims will give added value of products and may increase the market of innovate cepat sajit noodle products.</em></p> 2023-11-30T00:00:00+00:00 Copyright (c) 2023 Ainur Rofi’ah, Yunita Siti Mardhiyyah SENSORY QUALITY AND ANTIOXIDANT ACTIVITY OF SHALLOTS CRISP ENRICHED RED BEETROOT PASTE (Beta vulgaris L.) 2023-09-05T04:25:20+00:00 Syarifah Rohaya Ida Asiah Murna Muzaifa <p><em>Shallots crisp is one type of traditional Indonesian food that is favoured by the wider community. Currently, public awareness of healthy food is increasing, including in choosing snacks. Red beetroot is a tuber plant that has the advantage of being a natural coloring agent and a source of antioxidants. Aims of this study were to determine the antioxidant activity and sensory test of shallots crips with the addition of beetroot paste at various concentrations. This study used a non-factorial Completely Randomized Design. The treatment used was making shallots crips using 200 g of flour added with a concentration of beetroot paste with a concentration of F<sub>1</sub>=20%, F<sub>2</sub>=30%, F<sub>3</sub>=40%, F<sub>4</sub>=50%, and F<sub>5</sub>=60%. Repetition was carried out 3 times to obtain 15 trials. The analysis carried out was the hedonic test, the description test on organoleptic including color, aroma, taste and texture as well as testing the antioxidant activity and water content of the Shallots cripss added with red beetroot paste. The results showed that the addition of red beetroot paste had a significant effect (p&lt;0.05) on antioxidant activity, water content, description test and hedonic test for color, aroma, taste and texture. This research recommends F3 treatment as the best treatment alternative considering its antioxidant activity (58.26%); moisture content (3.40%); color description 4.44 (purplish red), onion and beetroot cake aroma description 3.52 (normal/typical), savory taste description 3.27 (normal/typical), texture description 3.29 (normal/typical) and hedonic with a color score of 3.99 (likes), aroma 3.81 (likes), taste 4.27 (likes) and texture 4.10 (likes).</em></p> 2023-11-30T00:00:00+00:00 Copyright (c) 2023 Syarifah Rohaya, Ida Asiah, Murna Muzaifa WORK ACCIDENT RISK ANALYSIS USING THE RULA AND OWAS METHOD IN THE TOFU INDUSTRY 2023-03-16T03:16:08+00:00 Ida Bagus Suryaningrat Yuli Wibowo Bella Yusita Sari <p><em>The stembel tofu industry is a micro business located in Stembel Village, Gambiran District, Banyuwangi Regency. The industry was founded in 2000 until now. The workforce in this tofu industry is 10 workers. In the tofu industry, it employed enough labor starting from the production process to distribution which means as a service provider. Tofu shaping activities were carried out by workers manually using human power. Activities that were carried out continuously can cause the risk of musculoskeletal disorders in workers. The used of the Nordic Body Map questionnaire identified workers experiences in the process of tofu making process. The OWAS and RULA methods were implemented to evaluate and analyze worker activities that caused injuries to musculoskeletal disorders. Some of the activities in the tofu shaping process included the flattening of the fabric sheet, the stage of taking lumps of tofu, pressing, reversing I and II, transferring the printed product to cutting, and cutting the tofu. From the seven activities, the results of calculating the OWAS and RULA methods were high risk at the stage of collecting tofu lumps, pressing, and cutting tofu with an OWAS score obtained a level 4 score and a RULA risk level score of 4. The analysis results showed that some worker postures caused musculoskeletal risk so that need to be repaired. The suggestion for improving work posture was to design a tool in the form of a tofu lump retrieval tool and a tofu mold tool to reduce risk of musculoskeletal injuries to the workers.</em></p> 2023-11-30T00:00:00+00:00 Copyright (c) 2023 Ida Bagus Suryaningrat, Yuli Wibowo, Bella Yusita Sari Erma Yuhtifa ANALYSIS OF WORK ACCIDENT RISK CV. BRENS BAKERY USING THE HIRARC METHOD (HAZARD IDENTIFICATION RISK ASSESSMENT AND RISK CONTROL) 2023-10-02T05:44:24+00:00 Dimas Prayoga Meizul Zuki Lukman Hidayat <p><em>CV. Brens Bakery is a Micro, Small and Medium Enterprises (MSME) engaged in the production of bread that provides various kinds of cakes, sponge with various variations, bread, donuts, and pastries. The problems that exist in the bread-making industry in the production section are the discovery of potential hazards that can cause a work accident at any time. Potential hazards such as butter splattered on the floor makes the floor slippery, noise from the use of machines that have the potential to disrupt the concentration of workers, the use of sharp equipment has the potential to injure hands, and the hot temperature near the grill has the potential to make workers easily experience fatigue when working. This study aims to determine the risk of work accidents, determine the level of risk of work accidents, and provide proposals for controlling the risk of work accidents that can occur in the bread making industry. The HIRARC (Hazard Identification Risk Assessment and Risk Control) method was used to analyze the risk of occupational accidents in this study by determining the type of work activity first which identified the cause of the hazard, to obtain the risk, then conducting risk assessment and control to prevent and reduce exposure to hazards that exist in each type of work. The results of the study obtained 30 risks which were categorized as 43% low risk, 37% medium risk, and 20% high risk and there were 30 risks control proposals consisting of 1 substitution, 7 design, 12 administrations, and 10 using PPE (Personal Protective Equipment).</em></p> 2023-11-30T00:00:00+00:00 Copyright (c) 2023 Dimas Prayoga dimas, Meizul Zuki, Lukman Hidayat