bluuebunny/crossref_metadata_2025_split huggingface dataset:
Creating Value of Agro-Industrial Wastes
Authors: Khuriyati Nafis , Purwadi Didik , F.A. Ibnu Wahid , Fitriani Kartika , I.D. I Putu Eldwin 
Published: March 2018

Food processing industry as a kind of agro-industry generates a large amount of waste. These wastes have potential since the contain vitamins, mineral nutrients, and other compounds with functional properties. This paper addresses the wastes generated from processing jackfruit and tuna industries. It was observed that the product development is an important role for creating the value of agro-industrial wastes. The wastes can be used as valuable resources for food production. Jackfruit seed and tuna skin were processed into nutritional foods. Keywords: Agro-Industrial Wastes; Food; Product Development; Value
Production of Nata De Coco Using Soaked Soybean Water as the Alternative Usage of Zwavelzuur Ammoniak (ZA)
Authors: Maloringan Yessica Gracia , Ari N Darmawan 
Published: March 2018

Nata de coco is a biomass composed of cellulose, gelatin shaped and white, in which the mass is derived from the fermentation of Acetobacter xylinum in coconut water. During the fermentation, Acetobacter xylinum needs nutrients such as carbon and nitrogen to grow, where the carbon source is obtained from sugar and nitrogen source is obtained from ZA. The recently emerged case regarding the use of ZA fertilizers has raised many polemics in the urban community because of its nature for plants, making it a non food grade products. Therefore the alternative is needed to replace the role of ZA in nata de coco making process. The existence of nitrogen in soaked soybean water from Tempe “Kweni”, an industry in Bantul, has been proven through laboratory results, in which there is a 0,05% content of nitrogen, which had qualified the subtitutes of ZA. Soybean soaked water is also acidic (pH 4-5) so the addition of acetic acid in nata de coco production is unnecessary. The purpose of this study is to determine the formulation of helping materials as a replacement for ZA for making nata de coco, identify the characteristic of nata de coco without ZA from the sensory test results and determine the technical and financial feasibility of nata de coco without ZA production. In this research, trial production of nata de coco without ZA will use 5 variations of waste water concentrations, which is 20%, 25%, 30%, 40% and 50%. Results showed that after 8 days of fermentation the best concentration is obtained from 30% soaked soybean water adding, with 1,2 – 1,3 cm nata thickness. According to sensory response (aroma, texture and flavor) nata de coco without ZA had a better result compared to nata de coco with ZA Keywords: nata de coco, soybean, Zwavelzuur Ammonia
Effect of Adding Snake Fruit Kernel Carboxy Methyl Cellulose (CMC) and Commercial CMC on Chemical, Physical and Organoleptic Properties of Snake Fruit Syrup
Authors: Anggrahini Sri , Pratama Olivia Andriyan 
Published: March 2018

Syrup is one of well known beverage in Indonesia. Syrup can be made from “pondoh super” snake fruit to increase the shelf life of this fruit. Stabilizer and thickener are needed in making syrup to keep the stability of syrup in order to prevent precipitation during storage. Therefore, it is necessary to add stabilizer and thickener in syrup such as Carboxy Methyl Cellulose (CMC). This study aimed to determine the effects of CMC types which added in various concentrations on chemical, physical, and organoleptic properties of snake fruit syrup. In this study, the fresh snake fruit fleshes were blanched, soaked in 5% salt solution, crushed, and filtrated to get snake fruit extract. The extract was added with CMC then homogenated for 2 minutes. 65% of sugar were added to the extract then heated in 100oC for 25 minutes followed by adding 0.01% of citric acid. The chemical properties (moisture content, total sugar, reducing sugar, and pH), physical properties (viscosity, color, and total soluble solid), and organoleptic properties (color, aroma, viscosity, flavor, and overall) of snake fruit syrup were analyzed. Randomize Complete Block Design was used in this study with 2 independent variables. First is CMC types (commercial and snake fruit) and second is CMC concentrations (0.1%; 0.3%; and 0.5%). This study was statistically analyzed by SPSS 20 using one way and two ways ANOVA then continued by using Duncan Multiple Range Test and T-test with 5% significance level. The result showed that adding snake fruit kernel CMC increased the moisture content, total sugar, reducing sugar, total phenolic compound, the reddish of color (a*) and decreased the total soluble solid, lightness and viscosity of snake fruit syrup. The adding of snake fruit kernel CMC can make the snake fruit syrup more stable. The increasing concentration of snake fruit kernel CMC increase viscosity, total soluble solid, decrease moisture content and reducing sugar and did not influence pH, antioxidant activity and yellowish color (b*) of snake fruit syrup. Overall, snake fruit syrup added by snake fruit kernel CMC had the lower hedonic score than snake fruit syrup was added by commercial CMC. Snake fruit syrup with 0.3% commercial CMC had the highest hedonic score. Keywords: Pondoh Snake Fruit; Syrup; Snake Fruit Kernel; CMC
Development of Working Facility to Improve Work Posture at Packaging Section in Organic Vegetable Industry
Authors: Nusantara Herindra Adhi , Suharno Guntarti Tatik Mulyati 
Published: March 2018

Working facilities may influence worker’s working posture. CV.Tani Organik Merapi (CV.TOM) is an organic vegetables company. The company provides ”dingklik” (footstool) for working. While working with “footstool”, workers must bend their legs with high bend degrees as well as their back. This poor working posture is caused by bad working facilities. It’s important to check the working posture to know whether the improvement of working facilities is needed or not. Ovako Working Analysis System (OWAS) was used to check the badness level of working posture in every CV.TOM’s working activities. It’s identified that packaging section has the worst working posture. Then it was decided to provide a new working facility to improve working posture in packaging section. CATIA V5 was used to design the new working facility. Three ergonomics tools were used to compare footstool” working posture with the new working facility. Those tools are Rapid Upper Limb Assessment (RULA), Manual Task Risk Assessment (ManTRA), and Rodgers Muscle Fatigue Analysis (RMFA). It was found that the new working facility can substitute “dingklik” with lower posture score and safer. Keywords: Ergonomics; Catia; Comfortability; Facility; Working posture
Optimal Cycle Service Level for Continuous Stocked Items with Limited Storage Capacity
Authors: Singha Kanokwan , Buddhakulsomsiri Jirachai , Parthanadee Parthana 
Published: March 2018

This paper involves determining an optimal cycle service level for continuously stocked items that explicitly considers storage space capacity. Inventory management is under a continuous review policy. The total inventory management cost consisting of ordering cost, inventory holding cost, shortage cost, and over-capacity cost. Shortage items are assumed to be backlogged. A numerical example is provided to demonstrate the method. Keywords: Continuous Review; Cycle Service Level; Storage Space Capacity; Over-Capacity Cost
Development of Green-Affective Work System for Food SMEs
Authors: Ushada Mirwan , Okayama Tsuyoshi 
Published: March 2018

Work system of food Small and Medium-sized Enterprises (SMEs) is influenced by various factors as worker performance, characteristics of raw material, value-added process and workplace environmental ergonomics. Green-affective design analyzes properties of work systems and how these technical attributes could be sensible to the environment (Green) and worker (Affective). The research objectives were: 1) To explore the relationship between green and affective parameters in work systems of Food SMEs; 2) To design a green-affective work system for Food SMEs. Six (6) SMEs of different food products were used for the case studies as Crackers, Nuggets, Fish Chips, Bakpia, Tempe and Herbal Instant Beverages. Air conditioner was suggested to set the temperature set points for controlling environmental ergonomics. Green parameters were analyzed using calculation of air conditioner electricity cost at different workplace temperature set point. Affective parameters were analyzed using heart rate, worker energy consumption and rowan incentive plan. Research findings indicated air conditioner could be used to control environmental ergonomics based on the satisfied temperature set points and efficient electricity cost in work system of food SMEs. Keywords: Air Conditioner; Environmental Ergonomics; Heart Rate; Rowan Incentive Plan
Development of Nata de Coco with Natural Dyes Using Value Engineering Method
Authors: Nur Juda Sofyan , Suharno Suharno , Nugraha Darmawan Ari 
Published: March 2018

Nata de coco is a well-known food and consumed worldwide. Its general characteristics are white, packed with syrup, chewy texture, with the scent of coconut water. Nata de coco uses natural dyes has not received much attention. This research sought to develop natural dyes for nata de coco using value engineering method. The natural dyes were added into nata de coco using dehydration and rehydration techniques. Three natural dyes used were dragon fruit, strawberry, and bit. The development step generates nine altenatives products of nata de coco with natural dyes. The specs of chosen concept was cube, sweet, with dragon fruit dyes. Keywords: Dehydration-rehydration; dragon fruit; nata de coco; natural dyes; value engineering.
Social Enterprise Concept in Sustaining Fruit-Based- Processing Agro-Industry Development in Indonesia (Study Case: Fruits Up Social Business)
Authors: Kurniawan Koko Iwan Agus , Purnomo Dwi , Bunyamin Anas 
Published: March 2018

This research discovers that the model of empowerment of Fruits Up SMEs highlights the empowerment of fruit farmers in Ciayumajakuning village as well as the housewives in Bandung. Done from February to June 2016, it obtains a unique business model description with the social business platform. In the mapped out business model, it is found a host of advantages such as(1) community interdependency, (2) technology mastery, (3) capital rise, (4) significant increase of investment, (5) strengthened collaboration, and (6) the improvement of social impact capable of being replicated in other enterprises. The method used in this research is that of analytical- descriptive with the design thinking approach as well as of qualitative and quantitative with the AHP (Analytical Hierarchy Process) method. Based on the results, the development of the enterprise’s process is highly affected by (1) community with the point of 0.216 out of 1, being the most valuable variable for the existence of the enterprise. It is followed by (2) university (0.178), (3) supplying farmers (0.153), (4) business actors (0.128), (5) government (0.100), (6) distributor (0.092),(7) technopreneurship laboratory (0.069), (8) banking (0.033), (9) NGO (0,031). Keywords: Agro-industry, AHP, Business Model Canvas, SMEs, Social Business
The Implementation of Knowledge Management on Traditional retail
Authors: Wahyudin Moh. , Yuliando Henry 
Published: March 2018

Marketing brings a consequence that producers distribute their products to consumers. There are many kinds of a medium that producers can use to distribute their products, one of which is retailer business. In governance, retailer business can be classified into two types, namely traditional retailer and modern retailer. In the process, there are worries about the existence of traditional retailer as a result of the strengthening of modern retailer. Therefore, it is important to pay special attention to the traditional retailer to grow and evolve along with the growth and development of modern retailer, so that traditional retailer marketing can run optimally. This study aims to formulate the strategy for traditional retailer to keep sustainability concerning to the proper implementation of knowledge management through the developing of socio- entrepreneurship. This research uses SEM (Structural Equation Modeling) to measure the correlation between independent and dependent construct in term of increasing knowledge management of traditional retailer.Based on the result analysis, competitive advantage in traditional retail is affected by the choice of strategies implemented by retailer. However, the implemented strategy is not optimal because it is not supported by the implementation of a good knowledge managements, especially in terms of accessibility to knowledge and practices required in the retail business. Traditional retail are difficult to gain an access to training and mentoring on strategies and techniques to manage retail business professionally in order to achieve a sustainable competitive advantage. When traditional retail want a more optimal to achieve a competitive advantage, they should improve their ability in implementing the management knowledge systematically, for example, building an association of traditional retail with the main vision to organize a training program or mentoring about strategy and technique management of retail business. Keywords: Traditional retailer, management knowledge, competitive advantage.
STP Analysis in Marketing Pigmented Rice as Functional Food
Authors: Wuryandani Shafira , Ismoyowati Dyah , Nugrahini Arita Dewi 
Published: March 2018

The trend of people changing to healthier lifestyle has contribution to increase consumption of healthy food including pigmented rice. Demand for pigmented rice in the special province of Yogyakarta has risen but farmers are still having difficulties in marketing their produce. This research aimed (1) to identify segments of targeted consumers for pigmented rice sales, and (2) to develop marketing strategy for pigmented rice as a functional food. The research was conducted in districts of Yogyakarta, Sleman, and Bantul. Consumers were grouped based on their psychographic aspects i.e. motivation, health awareness, and lifestyle. It seemed that farmers needed to do rebranding upon their products and focusing on consumers with high awareness toward their health. Keywords: Functional Food; Marketing Strategy; Pigmented Rice; STP Analysis
Chili Paste Culture in Bangkok Metropolis
Authors: Chaveesuk Ravipim , Jitareetep Chayanuch 
Published: March 2018

This research’s objectives were to study the consumer behavior of instant chili paste in Bangkok metropolis. A survey study in Bangkok and its perimeters with 400 consumers indicated that most popular chili paste in retailed stores was the chili paste in oil. Most Consumers decided to buy the instant chili paste based on a taste satisfaction at convenient stores or supermarkets. Those whose monthly income were less than 865 USD preferred a chili paste in a 90-gram plastic jar and made a purchase with higher frequency than those who earned more and preferred a 230-gram glass jar. Taste, reasonable price to quality, availability near home or workplace and product promotion were consumers’ most important buying decision criteria. The logistic regression model built to represent the relationship between a probability to buy and marketing factors revealed that buying chance would be higher if the consumers perceived that the product were made from high quality materials and were packed in the see-through packaging. Marketing strategies for the chili paste manufacturer are to communicate its high quality raw materials and standard certificate on the label or QR code, product visibility through a transparent package or window on a package and prepare for digital marketing. Proper outlets include convenient stores, supermarkets and hypermarket in a residential area or near a workplace. Recommended promotions are buy one get one free concept, variety of chili pastes in one pack and a product tasting from time to time. Keywords: Bangkok Metropolis; Chili Paste; Consumer Behavior; Logistic Regression
Analysis of Logistics Costs for Rice Mills in Improving the Aroma of Jasmine Rice
Authors: Wiratchai Aueamorn , Lilavanichakul Apichaya , Parthanadee Parthana 
Published: March 2018

One of unique characteristics of Thai jasmine rice is its aroma, which can easily reduce in various conditions during post-harvesting activities, especially in rice milling stage. This study aims to investigate logistics cost analysis of the rice mill of Kasetwisai Agricultural Cooperative, Ltd. by using activity based costing (ABC) method and to define key activities for the improvement of the rice aroma loss reduction. The results show that the activity that has the highest logistics cost is warehousing at 26.52%, followed by material handling at 24.27%, transportation at 12.33% and packaging at 10.84% of the total logistics cost, respectively. The total logistics cost per unit of the rice mill is about 4.52 baht/kg. Findings from an in-depth interview revealed that warehousing and transportation can be major activities influencing aroma loss in jasmine rice. To reduce the aroma loss in a cost effective way, the Kasetwisai Agricultural Cooperative, Ltd. should focus on storage time and temperature in warehousing and transportation systems. In addition, the collaboration of the rice miller with supply chain partners should be encouraged to cut the logistics cost and to improve the quality of rice. Keywords: Activity Based Costing; Aromatic Rice; Jasmine Rice; Logistics Cost; Value Chain
Value Chain Analysis of Organic Vegetables on Two Different Supply Chain Systems in Yogyakarta
Authors: Prabowo Okgie Seto , Saroyo Pujo , Ismoyowati Dyah 
Published: March 2018

Recently, business of organic vegetables in YogyakartaYregion has been growing substantially. It is characterized by the formation of a new supply chain system called Jogjakarta organic market supply chain (POJOG) in addition to modern retail supply chain system that is already available i.e. Organic Farmers of Merapi (TOM). The different characteristics of these two supply chain systems allow the consumers to shift their preferences from modern retail supply chain to organic market supply chain when buying organic vegetables. Therefore, analysis of the performance and competitiveness of these two different supply chain systems is important for improvement of organic vegetable supply chain in the future. Based on the results of supply chain analysis, it was found that the added value obtained by modern retail supply chains TOM was 58.44%, while that obtained by organic market supply chain POJOG was 38.97%. The marketing margin ratio obtained by such players in modern retail supply chain system as farmers, TOM and Super Indo were 1.29, 1.91 and1.18 respectively, whereas those obtained by farmers and POJOG on the organic market supply chain were 2.10 and 1.29 respectively. In terms of marketing efficiency, Jogjakarta organic market performed better, accounting for 58%, more than double of those performed by modern retail supply chain that only accounted for 26%. Keywords: Value Chain Analysis; Organic Vegetables; Yogjakarta; Marketing Margin
Business Process Analysis: A case of Primary Shrimp Processor
Authors: Yupensuk Worakant , Ongkunaruk Pornthipa 
Published: March 2018

Shrimp industry is important for Thai economy due to high volume of export. However, there is an increasing trend in shrimp consumption in domestic market as well. Our objective is to study the current supply chain of a medium sized primary shrimp processor in Samut Sakhon province. First, we analyze its business process and identify the problems and propose the improvement. The business process is analyzed by using Integration Definition for Function Modeling (IDEF0) to illustrate major activities in the current situation of primary processing facility. Next, we propose guidelines to improve efficiency in each activity. We found that the temperature control material of shrimp during production is ice since it is convenient and need low investment. In summary, the appropriate material to control the temperature is important to minimize cost and maintain the quality of shrimp. In addition, the proper production processes can increase the productivity. Keywords: Business Process Analysis; IDEF; Shrimp; Supply Chain Management
Cost Structure Analysis in Inter Island Perishable Goods Transport (Case Study: South Konawe Citrus, Southeast Sulawesi, Indonesia)
Authors: Widodo Kuncoro Harto , Kurniawan Dwi Ardianta 
Published: March 2018

The objectives of this paper are to measure prices and costs on the supply chains of fresh oranges products. It also qualitatively investigates supply chain bottlenecks and their impact in terms of access toward markets for small producers in rural areas. The analysis of supply-chain bottlenecks is focusing on the breakdown of costs (production, post-harvest, and logistics (transport)) within the supply chain. The location study is in South Konawe, Southeast Sulawesi, Indonesia which is known as one of the largest citrus producer in Indonesia. The results show that the formation of the price of oranges is formed with the following characteristics: 1) cost at the farm level is made up of costs for production activities and processing activities are not done because orange is sold in the form of raw materials, 2) factors that affect the cost at the trade level is the infrastructure condition, mileage and processes during delivery, and 3) the selling price is determined by the trader in accordance with market demand. Merchants were indicated to have the power to determine the prices are a big trader in Java, with implications for the pricing down to the farm level. The condition of infrastructure is an important aspect in the formation of prices. Badly damaged roads often cause farmers cannot sell their production to other regions because of the high risk of damage to goods due mired vehicles on the road, as well as a long time transporting. Another issue that arises is related to inadequate governance in the Port of Kendari, Southeast Sulawesi which caused the cost of transportation by the port to be expensive. The existence of interests of the parties that play a role in making the port of unloading handling process becomes inefficient. High price made by the association of workers unloading for example, makes the high cost of handling goods. Not to mention the imbalance in the flow of goods in and out of the Port of Kendari, mainly from Java, which caused the vessel operator must take into account the condition of empty when the ship returned in Java. Another condition is a problem with the transport of goods is the last priority given to freight transport compared to passenger transport. This often makes long waiting times at the port, which will affect the transported goods, especially perishables goods such as fruits. Generally this indicates inefficient trading patterns oranges in South Konawe requiring further intervention of the various parties concerned. Keywords: Sulawesi Citrus; South Konawe; Cost; Price