Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]

The article are moved due to the online gambling attacking. Here are the copy of original submission accepted in 2022 November edition's.

Published: 2022-11-30

Articles

AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN SIFAT SENSORIS STIK BUAH NAGA MERAH (Hylocereus polyrhizus) Antioxidant Activity, Physical Properties and Sensory Properties of Red Dragon Fruit Sticks (Hylocereus Polyrhizus)

Farid Musyofa ⁽¹⁾, Supriyanto Supriyanto ⁽²⁾, Muhammad Fuad Fauzul Mu'tamar ⁽³⁾

(1) Program Studi Teknologi Industri Pertanian, Universitas Trunojoyo, Indonesia, Indonesia ,

(2) Program Studi Teknologi Industri Pertanian, Universitas Trunojoyo, Indonesia, Indonesia ,

(3) Program Studi Teknologi Industri Pertanian, Universitas Trunojoyo, Indonesia, Indonesia

1-17
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ANALISIS KELAYAKAN PENGEMBANGAN USAHA NATA DE COCO PADA CV AMARTA KECAMATAN KEMPAS KABUPATEN INDRAGIRI HILIR Feasibility Analysis of Nata De Coco Business Development on CV Amarta Kempas Subdistrict Indragiri Hilir District

Putri Wahyuni ⁽¹⁾, Fajar Restuhadi ⁽²⁾, Vonny Setaries Johan ⁽³⁾

(1) Program Studi Teknologi Industri Pertanian, Universitas Riau, Indonesia, Indonesia ,

(2) Program Studi Teknologi Industri Pertanian, Universitas Riau, Indonesia, Indonesia ,

(3) Program Studi Teknologi Industri Pertanian, Universitas Riau, Indonesia, Indonesia

18-36
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KAJIAN PEMBUATAN MASKER WAJAH ORGANIK DARI CAMPURAN AMPAS KOPI, AMPAS TEH HIJAU, KUNYIT DAN TEPUNG BERAS The Face Mask Formulation Is Made from A Mixture of Coffee Residues, Green Tea, Turmeric, And Rice Flour

Ferdi Yudanto ⁽¹⁾, Dea Agustina ⁽²⁾, Mulan Antikasari Romadloni ⁽³⁾, Muhammad Fuad Fauzul Mu'tamar ⁽⁴⁾

(1) Teknologi Industri Pertanian, Universitas Trunojoyo Madura, Indonesia, Indonesia ,

(2) Teknologi Industri Pertanian, Universitas Trunojoyo Madura, Indonesia, Indonesia ,

(3) Teknologi Industri Pertanian, Universitas Trunojoyo Madura, Indonesia, Indonesia ,

(4) Teknologi Industri Pertanian, Universitas Trunojoyo Madura, Indonesia, Indonesia

37-45
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DESAIN MITIGASI RISIKO MENGGUNAKAN HOUSE OF RISK PADA PROSES RANTAI PASOK GARAM OLAHAN (Case Study: PT. Garam Unit Camplong) Risk Mitigation Design Using House of Risk in Processed Salt Supply Chain Process (Case Study: PT. Garam Unit Camplong)

Anang Siswanto ⁽¹⁾, Johan Alfian Pradana ⁽²⁾, Saiful Rowi ⁽³⁾, Venus Khatta Salsabillah ⁽⁴⁾, Sindy N M Haristanti ⁽⁵⁾, Rudy Kurniawan ⁽⁶⁾, Rudy Kurniawan ⁽⁷⁾, Evi Yuliawati ⁽⁸⁾, Khoirul Hidayat ⁽⁹⁾

(1) Magister Teknik Industri, Institut Teknologi Adhi Tama Surabaya, Indonesia, Indonesia ,

(2) Magister Teknik Industri, Institut Teknologi Adhi Tama Surabaya, Indonesia, Indonesia ,

(3) Magister Teknik Industri, Institut Teknologi Adhi Tama Surabaya, Indonesia, Indonesia ,

(4) Magister Teknik Industri, Institut Teknologi Adhi Tama Surabaya, Indonesia, Indonesia ,

(5) Magister Teknik Industri, Institut Teknologi Adhi Tama Surabaya, Indonesia, Indonesia ,

(6) Magister Teknik Industri, Institut Teknologi Adhi Tama Surabaya, Indonesia, Indonesia ,

(7) Magister Teknik Industri, Institut Teknologi Adhi Tama Surabaya, Indonesia, Indonesia ,

(8) Magister Teknik Industri, Institut Teknologi Adhi Tama Surabaya, Indonesia, Indonesia ,

(9) Teknologi Industri Pertanian, Universitas Trunojoyo Madura, Indonesia, Indonesia

46-57
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PERBANDINGAN KARAKTERISTIK DONAT DENGAN PENAMBAHAN TEPUNG TULANG IKAN The comparison of the Characteristics of Donuts with the Addition of Fishbone Flour

Nike Poppy Purwatti ⁽¹⁾, Elly Masliha ⁽²⁾, Listiana Pratiwi ⁽³⁾, Iffah Muflihati ⁽⁴⁾, Sari Suhendriani ⁽⁵⁾, Rizky Muliani Dwi Ujianti ⁽⁶⁾

(1) Program Studi Teknologi Pangan, Universitas PGRI Semarang, Indonesia, Indonesia ,

(2) Program Studi Teknologi Pangan, Universitas PGRI Semarang, Indonesia, Indonesia ,

(3) Program Studi Teknologi Pangan, Universitas PGRI Semarang, Indonesia, Indonesia ,

(4) Program Studi Teknologi Pangan, Universitas PGRI Semarang, Indonesia, Indonesia ,

(5) Program Studi Teknologi Pangan, Universitas PGRI Semarang, Indonesia, Indonesia ,

(6) Program Studi Teknologi Pangan, Universitas PGRI Semarang, Indonesia, Indonesia

58-77
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PERENCANAAN BISNIS INDUSTRI TEPUNG GLUKOMANAN PORANG (Amorphophallus oncophyllus) Industrial Planning of Porang Glucomannan Flour (Amorphophallus oncophyllus)

Kevin Tanjung ⁽¹⁾, Didik Purwadi ⁽²⁾, Eni Harmayani ⁽³⁾

(1) Departemen Teknologi Industri Pertanian, Universitas Gadjah Mada, Indonesia, Indonesia ,

(2) Departemen Teknologi Industri Pertanian, Universitas Gadjah Mada, Indonesia, Indonesia ,

(3) Departemen Teknologi Pangan dan Hasil Pertanian, Universitas Gadjah Mada, Indonesia, Indonesia

78-91
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RANCANG BANGUN ALAT PENGERING BUAH PINANG MENGGUNAKAN METODE PEMBAKARAN BIOMASSA Design and Construction of Nut Dryer Using Biomass Combustion Method

Muhammad Ivanto ⁽¹⁾, Muhammad Taufik ⁽²⁾, Titien Pertiwi ⁽³⁾, Agil Hendrawan ⁽⁴⁾

(1) Program Studi Teknik Mesin, Universitas Tanjungpura, Indonesia, Indonesia ,

(2) Program Studi Teknik Mesin, Universitas Tanjungpura, Indonesia, Indonesia ,

(3) Program Studi Teknik Pertambangan, Universitas Tanjungpura, Indonesia, Indonesia ,

(4) Program Studi Teknik Mesin, Universitas Tanjungpura, Indonesia, Indonesia

92-105
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PEMANFAATAN SAMPAH PLASTIK JENIS HDPE DAN PET SEBAGAI BAHAN BAKU PEMBUATAN BAHAN BAKAR MINYAK ALTERNATIF MENGGUNAKAN METODE PIROLISIS DENGAN KATALIS ZEOLIT ALAM Utilization Of HDPE And PET Plastic Waste As Raw Materials For Manufacturing Alternative Fuel Using Pyrolysis Method With Natural Zeolite Catalyst

Wahyu Kartika ⁽¹⁾

(1) Program Studi Teknik Lingkungan, Universitas Bhayangkara Jakarta Raya, Indonesia, Indonesia

106-117
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PENGARUH WAKTU EKSTRAKSI ULTRASONIK DAUN SIRIH HIJAU (Piper betle L) TERHADAP RENDEMEN dan SIFAT MIKROBA SEBAGAI ZAT TAMBAH GEL ANTISEPTIK The Effect Of Ultrasonic Extraction Of Betel Leaves (Piper Betle L) On The Rendement And Properties Of Microbials As Additional Substances Of Antiseptic Gels

Fatma Sari ⁽¹⁾, Ummul Habibah Hasyim ⁽²⁾, Gema Fitriyano ⁽³⁾, Rezi Salsabila Ramadhani ⁽⁴⁾

(1) Program Studi Teknik Kimia, Universitas Muhammadiyah Jakarta, Indonesia, Indonesia ,

(2) Program Studi Teknik Kimia, Universitas Muhammadiyah Jakarta, Indonesia, Indonesia ,

(3) Program Studi Teknik Kimia, Universitas Muhammadiyah Jakarta, Indonesia, Indonesia ,

(4) Program Studi Teknik Kimia, Universitas Muhammadiyah Jakarta, Indonesia, Indonesia

118-125
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KARAKTERISTIK FISIK EDIBLE FILM WHEY KEJU DENGAN PENAMBAHAN MINYAK ATSIRI SEREH DAPUR (Cymbopogon Citratus) Physical Characteristics of Edible Film from Whey Cheese with Lemongrass (Cymbopogon Citratus) Essential Oil Addition

Maftuh Kafiya ⁽¹⁾, Danar Wicaksono ⁽²⁾

(1) Program Studi Agribisnis, UPN “Veteran” Yogyakarta, Indonesia, Indonesia ,

(2) Program Studi Agroteknologi, UPN “Veteran” Yogyakarta, Indonesia, Indonesia

126-133
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ANALISIS PENERAPAN PRODUKSI BERSIH PADA INDUSTRI MINUMAN NATA DE COCO Analysis of the Application of Clean Production in The Nata De Coco Beverage Industry

Reskiati Wiradhika Anwar ⁽¹⁾, Rafika Ratik Srimurni ⁽²⁾, Wilda Harlia Devita ⁽³⁾, Dina Yuliasty Lamefa ⁽⁴⁾

(1) Program Studi Teknologi Hasil Pertanian, Universitas Sembilanbelas November, Kolaka, Indonesia, Indonesia ,

(2) Program Studi Teknik Industri, Universitas Islam Nusantara, Indonesia, Indonesia ,

(3) Program Studi Teknologi Industri Pertanian, Institut Teknologi Sumatera, Indonesia, Indonesia ,

(4) Program Studi Teknologi Industri Pertanian, Universitas Graha Karya Muara Bulian, Indonesia, Indonesia

134-149
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EVALUASI PENERAPAN CARA PRODUKSI PANGAN OLAHAN YANG BAIK (CPPOB) DI LIVIA CATERING YOGYAKARTA Evaluation of The Application of Good Manufacturing Practices (GMP) at Livia Catering Yogyakarta

Citra Mutiara Putri ⁽¹⁾, Ika Dyah Kumalasari ⁽²⁾

(1) Program Studi Teknologi Pangan, Universitas Ahmad Dahlan, Indonesia, Indonesia ,

(2) Program Studi Teknologi Pangan, Universitas Ahmad Dahlan, Indonesia, Indonesia

150-163
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SIFAT FISIK DAN MEKANIK BIOPLASTIK DARI PATI KULIT PISANG AMBON (Musa paradisiacal) DENGAN PLASTICIZER SORBITOL Physical And Mechanical Properties of Bioplastic From Ambon Banana Skin Starch with Sorbitol Plasticizer

Endo Pebri Dani Putra ⁽¹⁾, Elfa Susanti Thamrin ⁽²⁾

(1) Teknologi Industri Pertanian, Institut Teknologi Sumatera, Indonesia, Indonesia ,

(2) Teknologi Industri Pertanian, Institut Teknologi Sumatera, Indonesia, Indonesia

164-174
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ANALISIS PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI ORIFLAKES DI PT SERELIA PRIMA NUTRISIA, YOGYAKARTA Analysis the Application of Hazard Analysis Critical Control Point (HACCP) in The Oriflakes Production at PT Serelia Prima Nutrisia, Yogyakarta

Anim Mafaza ⁽¹⁾, Ika Dyah Kumalasari ⁽²⁾

(1) Program Studi Teknologi Pangan, Universitas Ahmad Dahlan, Indonesia, Indonesia ,

(2) Program Studi Teknologi Pangan, Universitas Ahmad Dahlan, Indonesia, Indonesia

175-187
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Abstract View : 1

PDF downloads: 2

Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]

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