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Pengaruh Tekanan Suhu dan Penambahan Suplemen Metal Ion pada Fermentasi Etanol oleh Zymomonas mobilis Anggarini, Sakunda; Pulungan, Maimunah Hindun; Wignyanto, Wignyanto; Hidayat, Nur; Nurika, Irnia; Ihwah, Azimmatul
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 5, No 3 (2016)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (566.442 KB) | DOI: 10.21776/ub.industria.2016.005.03.2

Abstract

AbstrakPenelitian ini bertujuan mengetahui pengaruh suhu fermentasi dan penambahan suplemen metal ion terhadap pertumbuhan Z.mobilis serta mengukur kemampuannya dalam menghasilkan etanol. Penelitian ini dilaksanakan dengan menggunakan Rancangan Acak Kelompok dengan dua faktor, yaitu suhu fermentasi (30, 34, dan 38 °C) dan penambahan ion logam dari senyawa garam (Kalium dikromat, Magnesium klorida, dan Asam borat). Hasil penelitian menunjukkan bahwa suhu saat fermentasi dan penambahan suplemen ion logam memberikan pengaruh signifikan terhadap pertumbuhan sel, total gula reduksi, dan kadar etanol. Pertumbuhan sel tertinggi sebesar 0,753 NTU dengan penambahan kalium dikromat pada suhu fermentasi 38 °C. Total gula reduksi terendah sebesar 789,97 mg/ml dengan penambahan Asam borat pada suhu fermentasi 34 °C. Kadar etanol tertinggi sebesar 2,234% dengan penambahan kalim dikromat pada suhu fermentasi 34 °C.Kata kunci: gula reduksi, ion logam, kadar etanol, tekanan suhu tinggi, Zymomonas mobilis AbstractThis study was aimed to find out the effect of fermentation temperature and metal ion supplement addition towards the growth of Z.mobilis as well as to measure its capability in producing ethanol. This research was conducted by using the randomized block design with two factors namely fermentation temperature (30,34,38 oC) and metal ion supplement addition of Potassium dichromate, Magnesium chloride and Boric acid. The result showed that temperature stress and metal ion supplement addition had significant influence on cell growth, total reducing sugar, and the amount of ethanol production. The highest cell growth was 0,753 NTU with Potassium dichromate addition at fermentation temperature of 38 oC. the lowest total reducing sugar was 789.97 mg/ml with Boric acid addition at fermentation temperature of 34 oC. the highest ethanol production was 2.234% with Potassium dichromate addition at fermentation temperature of 34 oC.Keywords: reduction sugar, metals ion, amount of ethanol, temperature stress, Zymomonas mobilis
PEMBUATAN PUREE BAWANG MERAH DALAM KAJIAN KOMBINASI FAKTOR KONSENTRASI SODIUM METABISULFIT PADA PROSES PERENDAMAN DAN PENAMBAHAN MALTODEKSTRIN Anggarini, Sakunda; Pamungkas, Edy Tya Gullit Duta; Wignyanto, Wignyanto
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 3, No 3 (2014)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

AbstrakPenelitian ini bertujuan mendapatkan kombinasi antara konsentrasi sodium metabisulfit yang digunakan dalam larutan perendaman dan penambahan maltodekstrin untuk menghasilkan puree bawang merah terbaik secara organoleptik. Selanjutnya analisa sifat fisik dan residu sulfit dilakukan pada hasil kombinasi terbaik tersebut. Dengan menggunakan Rancangan Acak Kelompok, faktor konsentrasi sodium metabisulfit yang digunakan untuk perendaman bawang merah yaitu 400, 500, dan 600 ppm. Adapun faktor penambahan maltodekstrin yang digunakan sebanyak 0,4, 0,5 dan 0,6% (b/b). Analisa menunjukkan bahwa hasil terbaik diperoleh dari kombinasi perlakuan perendaman sodium metabisulfit dengan konsentrasi 400 ppm dan penambahan maltodekstrin sebanyak 0,4% b/b. Hasil terbaik tersebut mempunyai beberapa karakteristik fisik yaitu rendemen 94,8%, kadar air produk jadi 86,22%, total padatan 13,58% dan viskositas 133,086 cp. Hasil analisa residu sulfit menunjukkan konsentrasi sebesar 73,53 ppm.Kata kunci: Bawang Merah, Maltodekstrin, Puree, Sodium MetabisulfitAbstractThe aim of this research was to find out the combination of sodium metabisulphite concentration was applied in the soaking solution and additional of maltodextrin in order to yield the shallot puree with the best organoleptic characteristic. For further, the analysis of physical characteristic and sulfite residue will be performed toward the result. Using Group Randomized Design, the factor of concentrations amount of sodium metabisulphite in the solution was used to soak the shallots were 400, 500 and 600 ppm. While the maltodextrin additions were 0.4%, 0.5% and 0.6% (w/w). The analysis demonstrated that the best product was resulted by combination of treatments of soaking with 400 ppm sodium metabisulphite solution and adding of 0.4% (w/w) maltodextrin. Physical characteristic of that result was indicated by several parameters, those were 94.8% of yield, 86.22%of moisture,13.58%of total solid, and 133.086 cp of viscocity. It also showed the sulfate residue in amount of 73.53 ppm.Keywords: Maltodextrin, Puree, Shallot, Sodium Metabisulphite
Aplikasi dan Analisis Kelayakan Pewarna Bubuk Merah Alami Berantioksidan dari Ekstrak Biji Buah Pinang (Areca catechu) sebagai Bahan Pengganti Pewarna Sintetik pada Produk Pangan Wulansari, Agni; Prasetyo, Dedy Bagus; Lejaringtyas, Manggih; Hidayat, Arif; Anggarini, Sakunda
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 1, No 1 (2012)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Biji buah pinang dapat digunakan sebagai bahan pewarna merah alami yang potensial dikarenakan mengandung senyawa tanin yang berfungsi sebagai antioksidan. Penelitian ini bertujuan untuk menentukan formula proporsi antara konsentrasi dan jenis bahan pengisi yang tepat dalam pembuatan pewarna bubuk merah alami, mengetahui pengaruh penambahan pewarna bubuk merah alami pada produk pangan serta menentukan analisis kelayakan produksi pada skala UKM. Penelitian ini menggunakan rancangan percobaan menggunakan Rancangan Acak Lengkap dengan 2 faktor. Faktor pertama, yaitu jenis bahan pengisi (maltodekstrin dan dekstrin) dan faktor kedua adalah konsentrasi bahan pengisi (5%,10% dan 15% (b/v)). Analisa data menggunakan analisa ragam ANOVA dan pemilihan perlakuan terbaik menggunakan metode multiple attribute. Hasil perlakuan terbaik kemudian dilakukan analisis kelayakan, diaplikasikan dan dilakukan uji Hedonic Scale Scoring (Uji Kesukaan). Hasil perlakuan terbaik diperoleh pada perlakuan jenis bahan pengisi maltodekstrin dengan konsentrasi 15% dengan rendemen 12,615%, kadar air 0,705%, kelarutan 97,99%, kecepatan larut 0,036 gram/detik, derajat kemerahan 41,667, derajat kecerahan 51,189, kadar tanin 1,109%, dan aktivitas antioksidan 28,923 mg/ml. Hasil uji hedonik bernilai 4,15-6,3 artinya netral sampai menyukai. Hasil perhitungan analisa kelayakan diperoleh harga jual Rp. 3.000,00/bungkus @10gr, BEP (unit) 13.979 kemasan, BEP (rupiah) sebesar Rp. 41.937.540,37. Untuk nilai R/C ratio didapatkan 1,58, Payback Period selama 2 tahun 10 bulan 2 hari. Nilai NPV dan IRR berturut-turut sebesar Rp. 36.249.962,97 dan 22,43%.Kata kunci: biji buah pinang, tanin, pewarna alami, aplikasi produk, analisa kelayakan.
STUDI PREFERENSI KONSUMEN TERHADAP PASTA MANGGA PODANG (Mangifera indica L.) DENGAN METODE CONJOINT (STUDI KASUS PADA HOTEL-HOTEL DI KOTA BATU) Qoddhar, Mirza N; Deoranto, Panji; Anggarini, Sakunda
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 2, No 1 (2013)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Abstrak Tujuan penelitian ini adalah untuk mengetahui atribut yang berpengaruh terhadap preferensi serta tingkat preferensi konsumen pasta mangga podang (Mangifera indica L.). Metode penelitian yang digunakan adalah metode Conjoint. Responden yang diambil hanya hotel-hotel di kota Batu dan variabel independent (bebas) yang digunakan hanya 4 variabel (aroma, rasa, kekentalan dan warna). Hasil penelitian menunjukkan bahwa preferensi konsumen terhadap level atribut (karakteristik) pasta mangga podang adalah rasa lebih kuat rasa bahan tambahan paling disukai konsumen dengan nilai kegunaan sebesar 0,054, aroma lebih kuat aroma mangga podang disukai konsumen dengan nilai kegunaan sebesar 0,034, tingkat kekentalan yang kental lebih disukai konsumen dengan nilai kegunaan sebesar 0,047, dan warna coklat muda paling disukai konsumen dengan nilai kegunaan sebesar 0,018. Urutan atribut yang mempengaruhi preferensi pasta mangga podang yaitu rasa (38,24 %), kekentalan (30,88%), aroma (22,06%) dan warna 8,82%. Tingkat preferensi konsumen terhadap pasta mangga podang yang paling disukai konsumen terdapat pada profil 9 dengan kombinasi rasa lebih kuat rasa bahan tambahan, aroma lebih kuat aroma mangga podang, kekentalan yang kental dan warna coklat muda yang mempunyai nilai kegunaan total tertinggi yaitu 0,428.Kata Kunci : Preferensi Konsumen, Pasta Mangga, Metode Conjoint, Profil, HotelAbstract The purpose of this research is to find out what attributes that influence preference and the level of customer preferences podang mango paste (Mangifera indica L.). The method used is the method of Conjoint. Respondents were drawn only for hotels in Batu city and independent variables (independent) used only 4 variables (smell, flavor, consistency and color). The results showed that the preferences of consumers towards level attributes (characteristics) podang mango paste is a more robust flavor additives most preferred by consumers with utility value of 0.054, smell more powerful smell of podang mango consumers preferred the utility value of 0.034, the viscosity of the more viscous consumers preferred the utility value of 0.047, and a light brown color most preferred by consumers with utility value of 0.018. The order of the attributes that affect the preferences podang mango paste flavor (38.24%), viscosity (30.88%), smell (22.06%) and color (8.82%). The level of consumer preference towards podang mango paste most preferred by consumers are on profile 9 with a stronger flavor combinations taste additives, stronger smell podang mango smell, consistency is thick and light brown color that has the highest total utility value of 0.428.Keywords: Consumer Preferences, Mango Paste, Conjoint Methods, Profiles, Hotels 
Pengendalian Kualitas Pengalengan Jamur dengan Metode Six Sigma di PT Y, Pasuruan, Jawa Timur Sucipto, Sucipto; Sulistyowati, Devita Prima; Anggarini, Sakunda
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 6, No 1 (2017)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1013.644 KB) | DOI: 10.21776/ub.industria.2017.006.01.1

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AbstrakTujuan penelitian ini untuk mengetahui pengendalian kualitas pengalengan jamur di PT Y. Penelitian menggunakan metode Six Sigma dibatasi tahap define, measure, analyze dan improve. Tahap improve menggunakan salah satu alat implementasi kaizen yaitu Five M Checklist untuk mengusulkan alternatif perbaikan pengalengan jamur. Hasil penelitian menunjukkan jenis cacat terbesar pengalengan adalah knocked down flange (KDF). Nilai sigma sebesar 3,46, final yield 97,5%, dan kapabilitas proses (Cp) sebesar 1,15. Penyebab KDF adalah pekerja kurang teliti, pekerja kurang memahami standard operational procedure (SOPs) produksi, kesalahan setting up mesin, mesin seamer tidak stabil, komponen mesin seamer aus, bahan kaleng kurang baik dan area produksi tidak nyaman. Alternatif perbaikan yang disarankan adalah memberi arahan dan SOPs training untuk pekerja, mengontrol dan merawat mesin lebih ketat, menjadwal penggantian komponen mesin. Selain itu, perlu melatih dan mengawasi operator mesin, memeriksa bahan kaleng lebih ketat, dan menambah turbine ventilator di area produksi.Kata kunci : final yield, five M checklist, kapabilitas proses (Cp), pengemasan jamur AbstractThe purpose of this study was to determine quality control of mushrooms canning in Company Y. The study using six sigma method, which were used was limited to the define, measure, analyze and improve. Improve stage was done using one of the implementation tools of kaizen namely Five M Checklist to recommend for improve mushrooms canning. The result known most types of defects in packaging is knocked down flange (KDF).The sigma value is 3,46, 97,5% of final yield and 1,15 of process capability (Cp).  The cause of KDF were careless of workers, workers don’t understand the production SOPs,  machine setting up fault, instability of seamer machine, worn out of seamer machine component, bad canning material and uncomfortable production area. Suggested improvement will give direction for workers, provide a SOPs training for workers, control and maintenance of seamer machine, arrange schedule replacement of seamer machine components, supervise machine operator, also provide machine operator training, perform a more rigorous inspection of cans material and add turbine ventilators in processing area.Keywords : final yield, five M Checklist, mushrooms canning , process capability (Cp) 
ANALISIS PENGUKURAN WAKTU KERJA DENGAN METODE PENGUKURAN KERJA SECARA TIDAK LANGSUNG PADA BAGIAN PENGEMASAN DI PT JAPFA COMFEED INDONESIA TBK Febriana, Nevi Viliyanti; Lestari, Endah Rahayu; Anggarini, Sakunda
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 4, No 1 (2015)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Abstrak Tujuan pada penelitian ini yaitu mengetahui apakah ada perbedaan hasil waktu baku secara tidak langsung pada bagian pengemasan dengan metode work factor, methods time measurement, dan maynard operation sequence technique. Hasil pengukuran dengan menggunakan metode work factor diperoleh waktu baku sebesar 10,37 detik/karung, sedangkan methods time measurement dengan maynard operation sequence technique diperoleh waktu baku berturut-turut sebesar 9,10 detik/karung dan 8,26 detik/karung. Perbedaan hasil pengukuran tersebut disebabkan adanya pembagian gerakan-gerakan kerja, satuan unit dalam TMU tiap metode. Pemilihan aplikasi dari salah satu metode dapat disesuaikan dengan kebutuhan perusahaan.Kata kunci: MOST, MTM, semi otomatis, waktu baku, work factorAbstract The purpose of this research is to know the differences of standard time result by indirect measurement on the packaging with work factor, methods time measurement, and maynard operation sequence technique. The obtained results using work factor was 10.37 seconds/ unit. However, the usage of time measurement and maynard operation sequence technique resulting the standard time in 9.10 seconds/ unit and 8.26 seconds/ unit respectively. The difference in the measurement results due to the division of work movements and also TMU units in each method. The application of one selected methods can be ajustedted to the company’s necessity.Keywords: MOST, MTM, semi automatic, standard time, work factor
THE EFFECT OF FECL3 AND LENGTH OF INCUBATION ON THE DEGRADATION OF LIGNOCELLULOSE FROM SENGON AND PINE WOODS USING SERPULA LACRYMANS Nurika, Irnia; Hidayat, Nur; Rahma, Nur Lailatul; Anggarini, Sakunda
Journal of Environmental Engineering and Sustainable Technology Vol 4, No 2 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (739.923 KB) | DOI: 10.21776/ub.jeest.2017.004.02.7

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ABSTRACTThe aim of this research is to determine the effect of FeCl3 affected to lignocelullosic degradation of Sengon and Pine wood residue by Serpula lacrymans during incubation. which was showed by the changing value of Total Soluble Phenols (TSP), Total Reducing Sugar (TRS), weight loss and pH extract. The experimental design used is a Factorial Block Randomized Design with three factors: the type of wood (K) (Sengon and Pinewoods), the concentration of FeCl3 (M) selected are 10, 30 and 50 µM and length of incubation (T): 0, 7, 14, 21, 28 and 35 days. The results revealed that the addition of FeCl3 on both types of woods during incubation did not give a significant impact on the value of TSP, TRS, weight loss and pH. The best treatment in TSP production is Sengon wood was incubated for 28 days (0.064 mg/g). While the greatest amount of total reducing sugars is Pinewood, incubated for 28 days in the amount of 36.58 mg/g. The best in percentage of weight loss is Pinewood, incubated for 28 days contains 33,98% with pH extract 4.14Keywords: biodegradation, lignocelullose, total soluble phenols, total reducing sugar.
ANALISA TATA LETAK INDUSTRI PENGALENGAN BUAH NENAS DI BATU JAWA TIMUR Rusdiana, Endang; Anggarini, Sakunda
BUANA SAINS Vol 10, No 2 (2010)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.354 KB) | DOI: 10.33366/bs.v10i2.207

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All fruits, in the post harvest were easily to damage. Pineapples were also easily to damage so it need the method to maintain its quality. Canning was the process that food or fruits were proceed and than packed in a sealed container and sterilized to kill microbial decomposers and pathogens that were harmful and detrimental to human. The aimed of this study were to analyze the plant layout and facilities at PT. Berjaya Sekawanindo Batu. The results showed that needed for improvements and restructuring the layout of the plant because the material flow pattern and interrelationships of activities were still not an appropriated places and materials. The accumulation of material flow and material handling and facilities spacing were still maximum. The recommendations for new layout design has ability for minimum crossing. This layout would helped to reduce material handling costs, considering the frequency of work flow and increase flexibility to change in demand
ANALISIS KELAYAKAN USAHA PENGOLAHAN SELAI NANGKA DITINJAU DARI JENIS DAN KONSENTRASI BAHAN PEMBENTUK GEL Tirtosastro, Samsuri; Anggarini, Sakunda
BUANA SAINS Vol 7, No 1 (2007)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (155.162 KB) | DOI: 10.33366/bs.v7i1.123

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The aims of this research were to elucidate the best concentration of gelling agents (carragenans, pectins, agaroses) for producing jackfruit jams with best chemical, physical and organoleptical characteristics, and the financial aspects of the best jackfruit jam production. Six treatments of gelling agents addition of 0.5% and 0.6% agaroses; 0.3% and 0.5% pectins and 0.2% and 0.3% carragenans, were arranged in a randomized block design with three replicates. Analysis factors were performed for water content, texture, pH, syneresis and capability of performance and also organoleptics i.e. colours, texture and flavours. Results of this research showed that addition of 0.3% pectins produced best quality of jackfruits jams