Jurnal Teknologi Agro-Industri https://jtai.politala.ac.id/index.php/JTAI <p><strong>Jurnal Teknologi Agro-Industri&nbsp;</strong>diterbitkan oleh Program Studi Teknologi Industri Pertanian Politeknik Negeri Tanah Laut dan&nbsp;mempublikasikan hasil-hasil penelitian dalam&nbsp;bidang pengolahan hasil, aktivitas senyawa aktif,&nbsp;proses, teknik sistem, dan lingkungan industri&nbsp;khususnya pada bidang Agro-Industri.</p> <p><strong>Jurnal Teknologi Agro-Industri&nbsp;</strong>Terbit dua kali dalam satu tahun</p> <p><strong>Jurnal Teknologi Agro-Industri&nbsp;</strong>Telah terindeks oleh</p> <div class="container" style="width: 100%;"> <div class="row"> <div class="col-md-2"><a title="Profil Scholar" href="https://scholar.google.co.id/citations?hl=id&amp;user=TwnvQHgAAAAJ" target="_blank"><img class="img img-responsive" src="/public/site/images/okyrahmanto/Google-Scholar-Logo.jpg" alt="" height="50%"></a></div> <div class="col-md-3"><a href="http://garuda.ristekdikti.go.id/journal/view/11666" target="_blank"><img class="img img-responsive" src="/public/site/images/okyrahmanto/garuda1.png" alt=""></a></div> <div class="col-md-3"><img class="img img-responsive" src="/public/site/images/okyrahmanto/logo-ios-shadow.png" alt=""></div> <div class="col-md-3"><a href="http://isjd.pdii.lipi.go.id/index.php/public_no_login/index_direktori" target="_blank"><img class="img img-responsive" src="/public/site/images/okyrahmanto/logo_isjd.jpg" alt=""></a></div> </div> <div class="row" style="margin: auto;"> <div class="col-md-3"><a href="https://search.crossref.org/?q=2598-5884" target="_blank"><img class="img img-responsive" src="https://assets.crossref.org/logo/crossref-logo-landscape-200.svg" alt="Crossref logo" width="200" height="68">&nbsp;</a></div> <div class="col-md-3"><a href="https://app.dimensions.ai/discover/publication?search_text=10.34128%2Fjtai&amp;search_type=kws&amp;search_field=doi" target="_blank"><img class="img img-responsive" src="/public/site/images/okyrahmanto/dimensions_(1).png" alt="">&nbsp;</a></div> <div class="col-md-3"> <a href="https://relawanjurnal.id" target="_blank"><img class="img img-responsive" src="https://assets.relawanjurnal.id/logo/rji.png" alt="RJI Main logo"></a> </div> <div class="col-md-3"> <a href="https://patpi.or.id/" target="_blank"><img class="img img-responsive" src="https://patpi.or.id/wp-content/uploads/2019/02/logo_patpi1.gif" alt="Patpi logo"></a> </div> </div> </div> en-US emalestari@politala.ac.id (Ema Lestari) oky.rahmanto@gmail.com (Oky Rahmanto) Wed, 07 Jun 2023 06:51:08 +0000 OJS 3.2.1.4 http://blogs.law.harvard.edu/tech/rss 60 Model Kinetika Laju Degradasi Karotenoid Pada Proses Evaporasi Pembuatan Konsentrat Tomat https://jtai.politala.ac.id/index.php/JTAI/article/view/179 <p>Konsentrat tomat adalah salah satu produk olahan tomat yang banyak digunakan di industri. Konsentrat tomat lebih banyak digunakan di industri karena memiliki umur simpan yang lebih lama sehingga lebih awet dibandingkan tomat segar serta mempermudah dalam proses distribusi dan penyimpanan. Evaporasi merupakan proses yang penting dalam pembuatan konsentrat tomat. Hal ini karena suhu yang digunakan pada proses evaporasi memungkinkan terjadinya kerusakan komponen pigmen karotenoid yang dapat mempengaruhi warna dan nilai gizi dari produk yang dihasilkan. Penelitian ini bertujuan untuk menentukan parameter kinetic pada reaksi degradasi thermal karotenoid pada proses evaporasi pembuatan konsentrat tomat. Pada penelitian ini, pengaruh suhu evaporasi pada kadar karotenoid dilakukan pada suhu 50 – 70 °C. Proses evaporasi mengakibatkan penurunan konsentrasi karotenoid pada produk akhir yang dihasilkan. Kinetika degradasi thermal karotenoid pada proses pembuatan konsentrat tomat ini mengacu pada orde reaksi satu dengan nilai R<sup>2 </sup>&gt; 0.90. Model Arhennius mampu menjelaskan perubahan yang terjadi pada karotenoid selama proses evaporasi. Energi aktivasi dari reaksi degradasi karotenoid yang diperoleh adalah 73,03 KJ.mol<sup>-1</sup>.</p> <p>&nbsp;</p> Ajeng Dyah Kurniawati Copyright (c) 2023 Ajeng Dyah Kurniawati http://creativecommons.org/licenses/by/4.0 https://jtai.politala.ac.id/index.php/JTAI/article/view/179 Fri, 30 Jun 2023 00:00:00 +0000 Degradasi Protein Selama Fermentasi Koro Kratok (Phaseolus lunatus) menggunakan Rhizopus oligosphorus https://jtai.politala.ac.id/index.php/JTAI/article/view/176 <p>Koro kratok fermentation used Rhizopus oligosphorus was one of Indonesian’s society methods to consumed Koro kratok. Rhizopus oligosphorus produced proteolytic enzyme which can be used to break down complex protein to simple protein. Protein degradation was observed based on the fermentation time of koro kratok. Fermentation times used were 0 hours, 12 hours, 24 hours, 36 hours, 48 hours, 72 hours, 96 hours and 120 hours of fermentation. Parameters observed included proteolytic activity, growth of Rhizopus oligosphorus mycelium, dissolved protein, protein concentration and degree of hydrolysis also protein pattern using SDS PAGE. Observation showed that proteolytic activity, Rhizopus oligosphorus mycelium growth, dissolved protein, protein concentration and degree of hydrolysis were directly proportional to the length of fermentation time. The results of observation on protein patterns using SDS PAGE show that the longer the fermentation time, the simpler the protein produced. The longer the fermentation time, the bigger protein degration of koro kratok.</p> Marta Handayani, Ira Gusti Riani, Aldilla Sari Utami, Onne Akbar Nur Ichsan Copyright (c) 2023 Marta Handayani, Ira Gusti Riani, Aldilla Sari Utami, Onne Akbar Nur Ichsan http://creativecommons.org/licenses/by/4.0 https://jtai.politala.ac.id/index.php/JTAI/article/view/176 Fri, 30 Jun 2023 00:00:00 +0000 ANALISIS TINGKAT KECELAKAAN KERJA DI PABRIK KELAPA SAWIT PT. ABC MENGGUNAKAN JOB SAFETY ANALYSIS https://jtai.politala.ac.id/index.php/JTAI/article/view/174 <p><strong>ABSTRACT</strong></p> <p>&nbsp;</p> <p><em>This study aims to analyze the factors that influence the level of work accidents at the palm oil mill of PT. ABC and test the effectiveness of the Job Safety Analysis method in reducing the risk of work accidents in factories. Through observation, identification, risk analysis, as well as interviews and discussions, this study found that human factors, work environment factors, and tool and machine factors influence the rate of work accidents in factories. The results also show that the Job Safety Analysis method can be effective in reducing the risk of work accidents at the PT. ABC. These findings make an important contribution to companies and society in improving work safety in factories and show the importance of using the Job Safety Analysis method to reduce the risk of work accidents. </em></p> <p><em>&nbsp;</em></p> <p><strong><em>Keywords</em></strong><em>: Job Safety Analysis, Occupational Health and Safety, Palm oil mill</em></p> <p>&nbsp;</p> <p><strong>ABSTRAK</strong></p> <p>&nbsp;</p> <p>Penelitian ini bertujuan untuk menganalisis faktor-faktor yang mempengaruhi tingkat kecelakaan kerja di pabrik minyak kelapa sawit PT. PQRS dan menguji efektivitas metode Job Safety Analysis dalam mengurangi risiko kecelakaan kerja di pabrik. Melalui observasi, identifikasi, analisis risiko, serta wawancara dan diskusi, penelitian ini menemukan bahwa faktor manusia, faktor lingkungan kerja, dan faktor alat dan mesin mempengaruhi tingkat kecelakaan kerja di pabrik. Hasil penelitian juga menunjukkan bahwa metode <em>Job Safety Analysis </em>dapat efektif dalam mengurangi risiko kecelakaan kerja di pabrik minyak kelapa sawit PT. ABC. Temuan ini memberikan kontribusi penting bagi perusahaan dan masyarakat dalam meningkatkan keselamatan kerja di pabrik dan menunjukkan pentingnya penggunaan metode <em>Job Safety Analysis </em>untuk mengurangi risiko kecelakaan kerja.</p> <p><strong>&nbsp;</strong></p> <p><strong>Kata kunci</strong>: <em>Job Safety Analysis</em>, Keselamatan dan Kesehatan Kerja, Pabrik &nbsp;kelapa &nbsp;sawit</p> Jesi Yardani, Jamaluddin Akbar, Almira Ulimaz Copyright (c) 2023 Jesi Yardani, Jamaluddin Akbar, Almira Ulimaz http://creativecommons.org/licenses/by/4.0 https://jtai.politala.ac.id/index.php/JTAI/article/view/174 Fri, 30 Jun 2023 00:00:00 +0000 Analisis Kandungan Kimia Biji Kopi Arabika Solok berdasarkan Tingkat Kematangan yang Berbeda https://jtai.politala.ac.id/index.php/JTAI/article/view/170 <p><strong>ABSTRACT</strong></p> <p>The rate of increase in coffee production in Solok, especially Arabica coffee, must be accompanied by a good post-harvest period. Now the rate of increase in the area of ​​Arabica coffee production in the Solok area has not been matched by the uniformity of the quality produced. The first thing to pay attention to in maintaining quality is the maturity level the coffee beans harvest. The purpose of this study was to determine the characteristics of the chemical content of Solok Arabica coffee beans with two different maturity levels. The material used in the study was Arabica Solok coffee beans harvested directly from the farmers' gardens. Coffee beans are picked at two different maturity levels, namely ripe and overripe Arabica coffee beans. The method used is descriptive analytics to determine the chemical properties of coffee with two maturity levels. The results showed that the level of maturity affected chemical compounds such as caffeine, protein, and fat in Solok Arabica coffee beans. Caffeine content at ripe maturity is 1.56% and increases at overripe to 2.38%. Protein content at ripe maturity is 13.35%, which increases at overripe to 13.54%. The ripe fat content, which was 13.06%, decreased to 11.70%.</p> <p><strong>Keywords<em>: </em></strong><em>Arabica Coffee</em>, Chemical Content<em>, Level of Maturity</em></p> <p> </p> <p><strong>ABSTRAK</strong></p> <p>Laju peningkatan produksi kopi di Solok, khususnya kopi arabika harus diiringi dengan pasca panen yang baik. Saat ini laju peningkatan area produksi kopi arabika di daerah Solok belum diimbangi dengan keseragaman mutu yang dihasilkan. Hal pertama yang harus diperhatikan untuk menjaga mutu adalah tingkat kematangan dari panen biji kopi. Penelitian ini bertujuan mengetahui karakteristik kandungan kimia dari biji kopi arabika Solok dengan dua tingkat kematangan yang berbeda. Bahan yang digunakan pada penelitian adalah biji kopi Arabika Solok yang dipanen langsung dari kebun petani. Biji kopi dipetik dengan dua tingkat kematangan yang berbeda yaitu biji kopi arabika masak sempurna (<em>ripe</em>) dan kelewat matang (<em>overripe</em>). Metode yang digunakan yaitu deskriptif analitik untuk mengetahui sifat kimia kopi dengan dua tingkat kematangan. Hasil penelitian menunjukkan tingkat kematangan mempengaruhi kandungan kimia seperti kafein, protein, dan lemak pada biji kopi arabika Solok. Kadar kafein pada kematangan <em>ripe</em> 1,56%, meningkat pada <em>overripe</em> menjadi 2,38%. Kadar protein pada kematangan <em>ripe</em> 13.35 %, meningkat pada <em>overripe</em> menjadi 13.54 %. Kadar lemak ripe yaitu 13.06% mengalami penurunan menjadi 11.70 %.</p> <p><strong><em>Kata kunci : </em></strong><em>Kopi Arabika, Kandungan Kimia, Tingkat Kematangan</em></p> <p><strong> </strong></p> Fitri Yuwita, Ulfah Anis, Damres Uker Copyright (c) 2023 Fitri Yuwita, Ulfah Anis, Damres Uker http://creativecommons.org/licenses/by/4.0 https://jtai.politala.ac.id/index.php/JTAI/article/view/170 Mon, 05 Jun 2023 00:00:00 +0000 Profil Kimiawi Makanan Pendamping asi dengan Pemanfaatan Pati Ubi Jalar Ungu Metode Modifikasi Ultrasonikasi https://jtai.politala.ac.id/index.php/JTAI/article/view/177 <p><em>Weaning food is given as a complement to breast milk which is helpful for babies in the </em><em>process of baby led weaning. At six months, the baby's digestive tract is able to digest some &nbsp;food such as flour so baby can be introduced to solid food. Purple sweet potato has good nutrition such as carbohydrat</em><em>es, protein, fat, vitamins, minerals, and water. Ultrasound modification is considered easier, simpler, and safer because it does not use chemical additives. This research used a non-factorial completely randomized design (CRD) with one variable treatment and three replication. The variable was &nbsp;the ratio of sweet potato ultrasound modified starch and rice flour (0%:100%; 20%:80%; 40%:60%; 60%:40%; 80%:20%; 100%:0%). &nbsp;The result showed the ratio of sweet potato ultrasound modified starch and rice flour had significant effect on the chemical properties of instant weaning food. &nbsp;The significant result was shown by formulation of sweet potato ultrasound modified starch 100% &nbsp;and rice flour 0% &nbsp;with moisture content 3.88%, ash 0.69%, protein 16.87%, fat 1.66%, and carbohydrates 76.88%.</em></p> Ira Gusti Riani, Nia Boru Ritonga, Ahlam Inayatullah, Marta Tika Handayani Copyright (c) 2023 Ira Gusti Riani, Nia Boru Ritonga, Ahlam Inayatullah, Marta Tika Handayani http://creativecommons.org/licenses/by/4.0 https://jtai.politala.ac.id/index.php/JTAI/article/view/177 Fri, 30 Jun 2023 00:00:00 +0000 Peran Perendaman dalam Larutan Kapur Sirih terhadap Sifat Keripik Kulit Mangga (Mangifera Indica L.) https://jtai.politala.ac.id/index.php/JTAI/article/view/175 <h1 style="margin-right: 33.9pt;">Kulit mangga merupakan salah satu limbah dari buah mangga yang jarang diolah menjadi produk pangan, seperti keripik. Perlakuan perendaman dengan larutan kapur sirih (Ca(OH)<sub>2</sub> berpotensi dapat memperkokoh jaringan kulit buah mangga sehingga berpeluang menjadikan keripik kulit mangga memiliki tekstur renyah saat digoreng. Pembuatan keripik kulit mangga butuh evaluasi secara ilmiah untuk meyakinkan bahwa produk dapat dikonsumsi dan diterima masyarakat. Oleh karena itu, tujuan penelitian ini adalah untuk mengevaluasi sifat keripik kulit mangga setelah diberi perlakuan perendaman dengan larutan kapur sirih. Dalam studi ini, kulit mangga direndam dalam 1% dan 2% (b/v) larutan kapur sirih sebelum diberi adonan tepung dan digoreng. Setelah itu, keripik kulit mangga diamati dengan beberapa parameter, seperti kadar proksimat, warna, tekstur, dan sifat sensoris. Hasil menunjukkan bahwa kulit mangga yang direndam dalam 2% (b/v) larutan kapur sirih memiliki kadar air yang lebih rendah dan rasa yang lebih disukai panelis dibandingkan direndam 1% (b/v) larutan kapur sirih, meskipun tidak berbeda nyata dari segi tekstur. Temuan studi ini menjadi informasi ilmiah yang penting dalam menerapkan upaya pemanfaatan limbah dari buah mangga</h1> Bovi Wira Harsanto, Wahyu Dwi Saputra Copyright (c) 2023 Bovi Wira Harsanto, Wahyu Dwi Saputra http://creativecommons.org/licenses/by/4.0 https://jtai.politala.ac.id/index.php/JTAI/article/view/175 Fri, 30 Jun 2023 00:00:00 +0000 Analisis Pengendalian Kualitas Kehilangan Minyak Pada Stasiun Press Dengan Metode Control Chart di PT QRS https://jtai.politala.ac.id/index.php/JTAI/article/view/172 <p><em> QRS is one of the palm oil processing industries into Crude Palm Oil (CPO). In every CPO (Crude Palm Oil) processing process, the company always prioritizes the quality of CPO and always optimizes the amount of CPO yield. One of the management systems implemented to obtain the optimal amount of yield is to suppress oil loss during the production process. The dregs in the press station is one of the causes of oil loss. The palm oil mill (PKS) must always ensure that during the process it is within the applicable standards or conditions. PT. QRS has a loss norm of pressed palm oil by 0.52% to FFB at press stations. This study aims to analyze the quality control of oil loss at the press station using the Statistical Process Control (SPC) method with control charts and fishbone diagrams. Based on the results of the control chart, it was concluded that the loss of pressed waste oil at the press station had an average of 0.69% which was still under control, namely UCL (Upper Control Limit) 0.81% and LCL (Lower Control Limit) 0.59%. However, the average oil loss is still above the company's norm of 0.52%. The Fishbone Diagram is used to identify various potential causes that cause loss of waste oil at press stations, including human resources, methods and machines.</em></p> Melinda Azzahra Putri, Titis Linangsari, Yuliana Ningsih Copyright (c) 2023 Melinda Azzahra Putri, Titis Linangsari, Yuliana Ningsih http://creativecommons.org/licenses/by/4.0 https://jtai.politala.ac.id/index.php/JTAI/article/view/172 Fri, 30 Jun 2023 00:00:00 +0000