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Home-grown protein crops as an alternative to soya in dairy cattle meals, as well as other sustainable ethical-based practices, have been proposed to increase the sustainability of dairy production. Data on consumer acceptance of the three novel sustainable production strategies of ‘agroforestry’, ‘prolonged maternal feeding’ of young cattle and ‘alternative protein source’ were collected through an online survey on consumer in six European Union countries: Austria, Belgium, Denmark, Finland, Italy and the UK. Using Chen’s extended version of the Theory of Planned Behaviour model, the underlying model hypotheses on the attitudes and intentions of these consumers towards these production practices were tested, to establish the explanatory power of the model in the specific context of novel sustainable production strategies. Furthermore, the influence of gender and consumer ethical choices on their attitudes towards these innovative practices was also tested. These data show that ‘prolonged maternal feeding’ is the novel production practice that has the highest level of acceptance by consumers in all of these countries, with the least accepted practice as ‘alternative protein source’. Unexpectedly, increased availability of home-grown feed, which is grounded on both farmer and societal interests for higher input self-sufficiency and more sustainable production practices, was little appreciated by consumers, although their intentions appear to be dependent on their moral norms.

Despite considerable improvement of food security in low- and middle-income countries over the last decades, food shortages remain persistent in sub-Saharan Africa. The driving forces are often related not only to climate change and other environmental hazards but also to socioeconomic and political factors. In Africa, food security has also assumed a strong urban dimension, raising new issues of physical and financial access to food. However, beyond the conjunctural rhetoric around unregulated food policies, social unrest, socio-economic difficulties, and environmental stresses, an emphasis should be put on socio-cultural aspects of food security. This would be possible through an analysis of “connectivities” between various stages and actors, i.e., food exchange practices between various socio-ecological spaces, and governance coordination in food security strategies. Based on a study on cassava shortage in Cote d’Ivoire in 2015-2016, this paper explores socio-cultural factors associated with food shortage in urban settings. Findings from a qualitative research approach comprising key-informant interviews and focus group discussion with various stakeholders in the cassava value chain revealed that food shortage cannot always be explained by supply/demand narratives. The study shows that cassava supply mechanisms in the Abidjan area are not sustainable as the main producers of cassava for sale are migrant workers employed in rubber plantations and whose stability in the region depends on prices of this cash crop on the international market. Regions at the vicinity of Abidjan are supplying the city with cassava but the offer does not meet the requirements of cassava-based food processors who need specific types of the product. Moreover, strategies from the municipal and government authorities to circumvent the shortage often face resistance of populations if local norms and values are not considered. In food strategies, sociocultural dynamics should be considered alongside the complex socioeconomic and environmental factors shaping the social geography of food supply in African cities.

Essential oils are used as raw materials in the flavors and fragrances industry. Essential oils contain active compounds that are volatile at ambient temperature so that it is unstable to environmental changes. Complex coacervation is one of the techniques used in the encapsulation process to protect the active material. Essential oil blends were encapsulated by gelatin and maltodextrin as wall material and sodium tripolyphosphate as crosslinking agent. The objective of this study was to analyze the effect of the proportion between essential oils, wall material, and crosslinking agents on the yield, loading capacity, and encapsulation efficiency. The results showed that the optimum formulation for microcapsules was the essential oil and wall material ratio 1:2 and crosslinking agent concentration of 3%, with the yield of 45.18%, loading capacity of 5.37%, and encapsulation efficiency of 92.20%. The microcapsule size obtained was 0.1475 μm with polydispersity index of 0.410. Key words: complex coacervation, encapsulation, essential oil, gelatin, maltodextrin

Penelitian ini bertujuan untuk mengetahui faktor-faktor yang mempengaruhi keberlangsungan kedai kopi bagi usaha kecil dan menengah (UKM) di Bogor. Jumlah kedai kopi mencapai lebih dari 90 gerai pada tahun 2019 dan banyak diantara mereka yang terpaksa menutup usahanya pada tahun berikutnya. Hal ini disebabkan oleh ketidakmampuan dari kedai kopi mandiri untuk memiliki sistem operasional yang baik. Faktor-faktor yang diamati dalam penelitian ini adalah manajerial, pelayanan, produk, ukuran perusahaan, dan lingkungan. Metode yang digunakan dalam penelitian ini adalah pengambilan data dengan menggunakan kuesioner dan wawancara. Responden terdiri atas 65 pengelola dan pemilik warung kopi mandiri di Bogor yang telah berumur lebih dari 1 tahun. Data yang telah diperoleh diolah menggunakan SEM PLS. Hasil penelitian ini menunjukkan bahwa manajerial, produk, dan layanan merupakan faktor yang secara signifikan mempengaruhi keberlangsungan usaha warung kopi mandiri secara positif. Sementara itu faktor ukuran perusahaan dan lingkungan tidak berpengaruh terhadap keberlanjutan dari kedai kopi mandiri. Selain itu diketahui dari penelitian ini bahwa faktor servis memediasi hubungan antara manajerial dan keberlanjutan secara signifikan dan positif. Dari sisi konsumen, pemilik harus memberikan pengalaman yang baik kepada konsumen agar konsumen dapat mencapai kepuasan. Kata kunci: bisnis UKM, faktor internal, keberlanjutan, kedai kopi mandiri, SEM PLS

This research aimed to obtain the best formulation of corn starch, carrageenan, and rice bran as the main components of edible film to improve formula’s viscosity, water content, and Water Vapour Transmission Rate (WVTR). This research was an experimental research using Randomized Complete Block Design (RCBD). The first factor was corn starch concentration (1.5%; 2.5%; 3.5%), the second factor was carrageenan concentration (0.67%; 1%; 1.33%), and the third factor was rice bran concentration (0.12%; 0.25%; 0.38%). The analysis of variance showed that the interaction of corn starch, carrageenan, and rice bran has a significant impact on the viscosity, water content, and WVTR value of the edible film. Based on the viscosity, water content, and WVTR value of the edible film, the best formulation was found in the edible film with the corn starch concentration of 2.5%, 1% carrageenan, and 0.25% rice bran. The formula's viscosity value of this edible film was 165.1 ± 5.3 cP, with 14.65 ± 0.05% of water content, and 60.13 ± 0.05 g/m 2 /h of WVTR value. Keywords: carrageenan, corn starch, edible film, rice bran Abstrak Tujuan dari penelitian ini adalah untuk mendapatkan formulasi terbaik dari pati maizena, karagenan, dan bekatul padi sebagai komponen dasar edible film untuk meningkatkan viskositas formula. kadar air, dan Water Vapour Transmission Rate (WVTR). Penelitian ini dilakukan secara eksperimental dengan menggunakan Rancangan Acak Kelompok (RAK). Faktor pertama adalah konsentrasi pati maizena (1,5% ; 2,5% ; 3,5%), faktor kedua adalah konsentrasi karagenan (0,67%; 1%; 1,33%), dan faktor ketiga adalah konsentrasi bekatul padi (0,12% ; 0,25% ; 0,38%). Hasil analisis ragam menunjukkan interaksi penambahan pati maizena, karagenan, dan bekatul padi berpengaruh nyata terhadap viskositas formula edible film, kadar air, dan nilai WVTR edible film. Formulasi terbaik sesuai karakteristik viskositas formula edible film, kadar air, dan nilai WVTR edible film adalah edible film dengan konsentrasi pati maizena 2,5%, karagenan 1%, dan bekatul 0,25% yang memiliki nilai viskositas formula edible film sebesar 165,1 ± 5,3 cP, kadar air edible film sebesar 14,65 ± 0,05%, dan nilai WVTR edible film sebesar 60,13 ± 0,05 g/m 2 /jam. Kata kunci: bekatul padi, edible film, karagenan, pati maizena

PT X adalah perusahaan di bidang agroindustri khususnya pada komoditas jamur kancing. Jamur kancing memiliki umur simpan yang pendek sehingga harus segera dijual ke konsumen atau diproses menjadi produk olahan. Jumlah permintaan jamur tidak pasti, menyebabkan terjadinya kelebihan atau kekurangan produksi baik pada produk segar maupun olahan. Oleh karena itu, perlu untuk menghitung rencana kombinasi produk yang dapat memenuhi tujuan yang diinginkan dan mendapatkan solusi yang memuaskan. Penelitian ini menggunakan metode goal programming dalam perencanaan produk kombinasi. Penelitian ini juga menggunakan permintaan produk dan ketersediaan bahan baku dari Januari 2017 hingga Desember 2019. Selain itu, data kebutuhan bahan baku, jam tenaga kerja, biaya produksi, dan harga setiap produk juga digunakan. Data historis terkait jumlah permintaan dan ketersediaan bahan baku digunakan untuk meramalkan jumlah permintaan dan ketersediaan bahan baku pada periode perencanaan menggunakan model ARIMA. Penentuan tingkat prioritas yang digunakan dalam pemodelan goal programming pada penelitian ini menggunakan pairwise comparison. Berdasarkan hasil perencanaan yang telah dibuat untuk bulan Januari 2020, total jumlah produksi fresh champignon yaitu 22.584 kg, produk 250 mL whole champignon sebanyak 4.499 unit, produk 900 mL whole champignon sebanyak 2.571 unit, produk 250 mL sliced champignon sebanyak 4.567 unit, produk 900 mL sliced champignon sebanyak 32.306 unit, dan produk canned champignon sebanyak 85 unit. Model peramalan yang digunakan dalam penelitian ini representatif berdasarkan verifikasi yang telah dilakukan. Kata kunci: jamur kancing, goal programming, perencanaan produksi, ARIMA

The use of cassava as foodstuffs has been widely developed. Modifying it into a mocaf (modified cassava flour) is one of the cassava utilization. This research aimed to process cassavas into mocaf utilizing lactic acid bacteria and to obtain a better mocaf in terms of its physicochemical parameters. Bacteria used were L. plantarum, L. fermentum, and L. paracasei, which can ferment cassava to mocaf. The fermentation process was carried out by two fermentation duration of 48 hours and 72 hours, followed by draining and drying using the oven at 50 °C for 6 hours. This research analyzed mocaf's physicochemical properties such as water content, fat content, protein content, ash content, carbohydrate content, whiteness, and acidity. A Factorial Randomized Block Design with two replications was applied as the research design. If the test result showed that the tested sample has a significant difference at the level of significance of 0.05, it then subjects to the further Duncan test, using SPSS. The result showed that the use of L. paracasei produced best characteristics mocaf with a high protein content of 1.44%, an ash content of 0.31%, a white degree of 102.20, and a low degree of acid of 3.66. Keywords : cassava, fermentation duration, L.fermentum, L.paracasei, L.plantarum Abstrak Penggunaan ubi kayu sebagai bahan pangan telah banyak dikembangkan. Salah satu cara dalam pemanfaatan ubi kayu adalah dengan mengolah menjadi produk berupa mocaf (modified cassava flour). Penelitian ini bertujuan untuk mengolah ubi kayu menjadi mocaf dengan bantuan bakteri asam laktat dan mendapatkan hasil tepung mocaf yang lebih baik dari segi fisikokimianya. Bakteri asam laktat yang digunakan adalah L. plantarum, L. fermentum dan L. paracasei yang ternyata memiliki kemampuan dalam memfermentasi ubi kayu menjadi mocaf. Proses fermentasi ubi kayu dilakukan selama dua waktu fermentasi, yaitu 48 jam dan 72 jam yang kemudian dilanjutkan dengan penirisan dan pengeringan dengan oven pada suhu 50 °C selama 6 jam. Analisis dilakukan pada beberapa sifat fisikokimia dari tepung mocaf berupa kadar air, kadar lemak, kadar protein, kadar abu, kadar kabohidrat, derajat putih dan derajat asam. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok Faktorial dengan dua kali ulangan. Jika hasil uji menyatakan bahwa sampel yang diujikan berbeda nyata pada taraf kepercayaan 0,05, maka akan dilakukan uji lanjut Duncan dengan menggunakan SPSS. Hasil yang didapat pada penggunaan L. paracasei menghasilkan tepung mocaf dengan karakteristik terbaik, kadar protein yang tinggi sebesar 1,44%, kadar abu 0,31%, derajat putih 102,20 dan derajat asam yang rendah sebesar 3,66. Kata kunci : L. fermentum, L. paracasei, L. plantarum, lama fermentasi, ubi kayu

The palm oil’s partnership model in Indonesia, which is dominated by smallholders in practice, still finds injustices where farmers do not have the same bargaining power as the company although their relationship is as partners. This study aimed to develop a partnership model that considers the conditions of farmers as part of a valuable partner to carry out equality in the partnership itself using indicator profitability, social welfare, and replanting. The Analytic Network Process (ANP) was used to determine the priority of indicator in partnership model considered as the most important for oil palm farmers by comparing the available criteria and alternative factors. It is known fro this study that the oil palm farmer chooses the priority of model partnership with cooperation model and the criteria for agreement, transparency, and saving mechanism for replanting farmers in developing a model of the partnership of oil palm farmers in Indonesia.

The objective of this study was to design an agent model for forecasting demand for rubber-based automotive parts using the Agent Based Modelling and Double Exponential Smoothing (ABMDES) approach. Model design in rubber-based automotive spare parts forecasting using the integration of Agent Based Modelling (ABM) approach and Double Exponential Smoothing (DES) technique was done using agent design approach based on class diagram and definition function for each agent in mathematics models including DES-based forecasting. The ABM design has a structure consisting of an agent ID, an attribute to be calculated by the computer and function / process consisting of a function that has values ​​and voids (unstructured). Combining ABM and DES can guide us to see the forecast accuracy, monitoring the estimation of stock shortage and the excess of stock due to errors in DES forecast. Therefore, the Agent Based Modelling-Double Exponential Smoothing (ABMDES) approach is suitable for modelling the demand of rubber-based automotive parts in business simulation. Keywords: double exponential smoothing, function, SMEs, shortage

Sargassum hystrix (S. hystrix) merupakan rumput laut cokelat yang mengandung antioksidan tinggi yang dapat dimanfaatkan sebagai pangan fungsional. Flakes merupakan salah satu alternatif makanan sarapan. Penambahan S. hystrix dalam flakes merupakan salah satu bentuk inovasi dalam pembuatan flakes. Penelitian ini bertujuan untuk menemukan formulasi pembuatan flakes dengan penambahan S. hystrix dan pengaruhnya terhadap aktivitas antioksidan flakes. Penelitian ini dilakukan menggunakan perlakuan perbedaan konsentrasi S. hystrix yang ditambahkan dalam flakes, yaitu konsentrasi 0; 0,26; 0,46; 0,66; dan 0,86%. Hasil penelitian menunjukkan bahwa penambahan S. hystrix mampu meningkatkan kandungan nutrisi dan nilai aktivitas antioksidan flakes. Semakin tinggi konsentrasi S. hystrix yang ditambahkan, maka semakin tinggi kandungan nutrisi dan nilai aktivitas antioksidannya. Konsentrasi penambahan tepung S. hystrix dalam flakes yang menghasilkan kandungan gizi, aktivitas antioksidan, serta penerimaan konsumen terbaik adalah perlakuan 0,86% dengan karakter 2,96% kadar air, 4,87% abu, 3,66% protein, 6,89% lemak, 81,61% karbohidrat, 1,69% serat kasar, dan nilai aktivitas antioksidan sebesar 36,09%. Nilai hedonik flakes adalah 3,26 untuk kenampakan, 3,46 untuk tekstur, 3,30 untuk aroma, dan 3,05 untuk rasa. Penambahan tepung S. hystrix mampu meningkatkan nilai aktivitas antioksidan dalam flakes sebesar 1,43 – 36,09%. Kata kunci: antioksidan, flakes, formulasi, pangan fungsional, Sargassum hystrix Abstract Sargassum hystrix (S. hystrix) is brown seaweed that contains high antioxidants that can be used as functional food. Flakes is one alternative of breakfast meal. The addition of S. hystrix on flakes was one of the innovation in flakes production. This research aimed to formulate flakes with the addition of S. hystrix and its effect on antioxidant activity of the flakes. This research was conducted using the treatment of differences in the concentration of S. hystrix flour added to flakes, i.e. 0, 0.26, 0.46, 0.66, and 0.86%. The results showed that the addition of S. hystrix could increase the nutritional content and antioxidant activity of the flakes. The higher concentration of S. hystrix addition, the higher the nutritional content and antioxidant activity. The best concentration of S. hystrix addition to flakes on nutritional content, antioxidant activity, and consumer acceptance was the treatment of 0.86%. It had character of 2.96% water content, 4.87% of ash, 3.66% of protein, 6.89% of fat, 81.61% of carbohydrate, 1.69% of crude fiber, and the antioxidant activity of 36.09%. The hedonic value were 3.26 on appearance, 3.46 on texture, 3.30 on aroma, and 3.5 on taste. The addition of S. hystrix could increase the antioxidant activity of the flakes by 1.43 - 36.09%. Keywordss: antioxidant, flakes, formulation, functional food, Sargassum hystrix

Pengelolaan produk retur dari pelanggan sangat mendesak untuk mengurangi kerugian perusahaan yang lebih besar akibat produk yang dikembalikan dari pelanggan. Manajemen produk yang dikembalikan seringkali bukan prioritas bagi perusahaan. Oleh karena itu, penelitian ini mencoba mengukur kinerja pelaku rantai pasok di sepanjang rantai pasok balikan daging sapi. Analisis menggunakan SCOR dan pembobotan nilai menggunakan AHP, kemudian menghitung perbandingan indikator kinerja utama dengan Objective Matrix. Hasil analisis menggunakan Objective Matrix dan Sistem Traffic Light dengan 16 indikator untuk proses pengiriman dan penarikan menunjukkan kesembilan indikator tersebut masih jauh dari target. Akibatnya ketiga indikator tersebut tidak mencapai tujuan, dan keempat indikator tersebut mencapai satu sasaran. Indikator ini menunjukkan urgensi peningkatan kinerja perusahaan, yaitu indikator resale produk yang telah diperbaiki, lead time pengiriman dan penarikan produk, pemeriksaan kualitas, dan peningkatan fasilitas produk. Hasilnya menunjukkan potensi peningkatan berkelanjutan untuk meningkatkan kinerja rantai pasokan balik daging sapi, mengoptimalkan biaya yang digunakan, dan mengurangi risiko di sepanjang rantai pasokan balik. Hasil analisis juga menunjukkan nilai tertinggi dan persentase terendah, yaitu 1.210 dan 72%, yaitu banyaknya produk yang dapat dijual kembali terhadap produk yang dikembalikan. Penelitian ini memiliki kebaruan dalam mengukur kinerja balik rantai pasok yang belum pernah dilakukan sebelumnya. Kata kunci: daging sapi, OMAX, KPI, reverse supply chain, COR, traffic light system

Consumption smoothing and temporal price arbitrage are the two main economic motives for grain storage in semi-subsistence economies. Nonetheless, little has been documented on the determinants of households’ grain storage behavior. Using a rich panel data from maize producing households in Ethiopia, this paper investigates the determinants of households’ decision to store grain for consumption and/or for the market. We found that grain storage is mainly determined by climatic factors, technological innovations, and shocks. Grain storage for consumption and for the markets are not mutually exclusive decisions. While the decisions made by the households to store maize for consumption and for the markets are influenced by a host of similar factors, the effects of climatic factors and infrastructure are found to be heterogeneous.

As urban expands into peripheral areas, peri-urban indigenous farmers lose their land and highly vulnerable to negative externalities of urbanization. The aim of the study is to assess the economic linkage between urban development and the livelihood of peri-urban farming communities, focus on current practice and policies. From Ethiopia, Amara regional state was selected. Through multistage sampling, five municipalities (Debra Birhan, Shewa Robit, Kombolcha, Dessie, and Woldia) were taken as the sample from Amara regional state. Interviews were conducted with 30 municipalities’ officials of the selected town. Questionnaires collected from 200 respondents of peri-urban evicted farmers. As the findings of the study suggest, peri-urban farmers’ evictions from their indigenous land for land re-development are the continuous process that negatively affects the livelihood of farming communities. The factors that contribute for urban expansion in Amara regional state are economic policy reform, the creation of enabling the environment for private investors, the unsatisfied demand of urban dwellers for residential, and expansion of public sector projects. A collaborative effect of policy limitations, potential conflicts, unplanned livelihood, and poor saving habits of peri-urban farmers, lack of municipality intervention and lack of good governance negatively affect the livelihood of peri-urban farmers and jeopardize the image of government. The forwarded solutions are municipalities should have fully implemented urban policies, should have work on mutual benefits of concerned stakeholders, farmers’ background should be recorded and continuous follow up of evicted farmers livelihood should be practiced.

Cookies are one of the snacks, usually made from wheat flour and have high carbohydrate and fat but low fiber contents. In the present study, dahlia tuber flour was used to substitute wheat flour to produce fiber-rich cookies. The effect of dahlia tuber flour and wheat flour ratio and the addition of margarine were studied. The optimum formulation was obtained by Derringer’s desirability function, by comparing the closeness value of the physical properties of cookies made from dahlia tuber flour with control cookies made from wheat flour as a target. The result showed that optimum formulation to produce fiber-rich cookies obtained by using dahlia tuber flour and wheat flour ratio of 30:70 and margarine 75%, with total desirability (D) value of 0.84.

Saat ini, banyak produk makanan instan yang tersedia di pasar modern hingga pasar tradisional. Hal ini dikarenakan canggihnya teknologi pangan yang terus mengalami perkembangan. Produk olahan pangan yang instan lebih disukai masyarakat saat ini karena memiliki banyak varian rasa, praktis, dan mudah dalam pengolahannya. Salah satu bahan baku yang dapat diolah menjadi makanan instan adalah kedelai. Kedelai adalah salah satu sumber pangan yang telah banyak dimanfaatkan di berbagai negara. Di Indonesia, pemanfaatan kedelai dititikberatkan pada konsumsi tempe dan tahu, yang berfungsi sebagai lauk dan merupakan bagian dari menu makan. Tujuan dari penelitian ini adalah menganalisis kelayakan awal produk olahan kedelai sebelum produk dipasarkan sehingga nantinya akan siap untuk dipasarkan. Metode penelitian ini mencakup tahap preliminary screening, comparative rating, dan prefeasibility analysis. Penelitian ini dilakukan pada konsumen sekitar untuk menilai produk mana yang lebih banyak dipilih konsumen dari berbagai segi, seperti luas pasar, biaya, dan risiko. Hasil penelitian menunjukkan bahwa produk nugget tempe layak untuk dipasarkan dilihat dari beberapa unsur dasar, seperti pemasaran, variansi produk, ketersediaan bahan baku, biaya, dan estimasi keuntungan pada analisis kelayakan awal dibandingkan dengan produk olahan lain yang berbahan dasar kedelai. Kata kunci: kedelai, makanan olahan, kelayakan Abstract Nowadays, many instant food products are available in the modern market to traditional markets. It is due to the continuously development of sophisticated food technology. Instant food products are the most popular today because they have many variants of flavor, practical, and easy to process. One of the raw materials that can be processed into instant food is soybean. Soybean is one of the food sources that has been widely utilized in various countries. In Indonesia, soybean is mostly consumed as tempeh and tofu, which serves as a side dish and is part of the dining menu. Thus, the purpose of this research is analyzing the prefeasibility of soybean processed product before the product is marketed so that it will be ready to be marketed. This study method covers the preliminary screening, comparative rating, and prefeasibility analysis stages. This research is conducted at surrounding consumers to assess the products that consumers prefer in various aspects, such as market area, cost, and risk. The results showed that the product of tempeh nugget is feasible to be marketed based on several basic elements, such as marketing, product variances, raw material availability, cost, and estimated profit on prefeasibility analysis compared to other processed products that are also made from soybean. Keywords: soybean, processed food, feasibility

This study analyzed the adequacy between credit supply and the expectations of rice farmers in Central Benin to define policies for improved agricultural-oriented financial services. A survey was conducted in October 2016 among 120 rice farmers randomly selected from six rice-farming villages. Data collected through structured and semi-structured interviews included the financial services offered by Microfinance Institutions, socio-demographic characteristics of rice farmers, their expectations and perception. Multivariate analysis combining hierarchical ascending cluster analysis and principal component analysis (PCA) was used to define the distinct groups of rice farmers according to their credit expectations. The unmet expectations of rice farmers for a credit scheme that suits their needs were identified based on the gaps between their expectations and perception. There were three rice farmers’ clusters with distinct characteristics based on their expectations. These farmers were not satisfied with all the attributes of the current credit scheme. Pending the effectiveness of the agricultural bank, the approaches such as the inventory credit system are useful in facilitating credit access to smallholder farmers. It is also essential to combine credit supply with financial education and technical support in a system such as contract farming.

The limited water absorption of sago starch requires the addition of soybean isolate protein and transglutaminase in its formation into a dough. The purpose of this study was to analyse the effect of addition of soy protein and transglutaminase to sago starch on the water absorption. The study was conducted with the stages of characterization of sago starch, determining the effect of protein concentration of soybean isolates, and determining the effect of the addition of transglutaminase to increase water absorption. The results showed that the addition of 9% concentration of soybean isolate protein could increase water absorption up to 4.60 (g/g). This addition decreasedswelling power because the soybean isolate protein has the ability to form a gel lower than starch and also the interaction between starch and protein which limits swelling power. The increase in solubility occuredbecause electrostatic interactions werehigher than hydrophobics in the amino acid protein isolates of soybeans. In addition, it decreasedpeak viscosity, increasedfinal viscosity, decreasedviscosity and initial temperature of the gelatinizes. Addition of transglutaminase 2.16 (U/g protein)to sago starch which hadbeen added to soybean isolate protein increasedwater absorption up to 4.71 (g/g). The addition decreasedswelling power and solubility, increasedpeak viscosity, final viscosity, deterioration of viscosity and initial temperatureof gelatinization.

Antioksidan memiliki peran penting dalam mengurangi potensi terjadinya penyakit degeneratif. Penelitian ini bertujuan menambahkan sumber antioksidan bioflavonoid dari ekstrak patikan kebo (Euphorbia hirta L) pada gula semut aren. Ekstrak padat patikan kebo diperoleh melalui proses refluks sampel kering pada pelarut etanol 96% yang dilanjutkan proses evaporasi. Penambahan empat tingkat konsentrasi ekstrak (0,5%; 1,0%; 1,5%; 2,0%) diuji pengaruhnya terhadap karakteristik sensori (scoring dan hedonik) dan kimia (kandungan bioflavonoid, kadar air, kadar abu, dan gula pereduksi). Keberadaan bioflavonoid (myricitrin dan quercitrin) dianalisis melalui metode kromatografi lapis tipis (KLT), sedangkan konsentrasinya dianalisis secara teoritis berdasarkan kandungan myricitrin dan quercitrin pada ekstrak etanol 96% dari hasil penelitian sebelumnya. Hasil pengujian perbedaan konsentrasi ekstrak menunjukkan pengaruh nyata terhadap mutu sensori (rasa, warna, dan aroma). Semakin tinggi konsentrasi ekstrak yang ditambahkan, semakin menurunkan mutu sensorinya. Aspek mutu sensori, antara rasio 0,5% dan 1,0% tidak berbeda signifikan dan masih menunjukkan daya terima yang baik, namun rasio 1,0% memiliki kandungan bioflavonoid yang lebih tinggi. Penambahan 1,0% ekstrak patikan kebo direkomendasikan sebagai tingkat yang tepat, yaitu mengandung bioflavonoid myricitrin dan quercitrin masing-masing sebesar 3,8 mg/g dan 1,0 mg/g gula semut. Analisis biaya menunjukkan harga pokok produksi untuk penambahan ekstrak 1,0% adalah sebesar Rp110.000,00/kg. Kata kunci: bioflavonoid, Euphorbia hirta, gula semut aren, myricitrin, quercitrin Abstract Antioxidant plays important roles in the reduction of degenerative diseases. This study aimed to formulate bioflavonoid antioxidant from Euphorbia hirta on granulated palm sugar. Extract of E. hirta was obtained by reflux extraction with 96% ethanol. Granulated palm sugars fortified with four concentration levels of E. hirta extract (0.5%; 1.0%; 1.5%; 2.0%) were evaluated for the sensory and chemical characteristics including water content, ash content, reducing sugar, and the presence of bioflavonoid. The content of bioflavonoids (quercitrin and myricitrin) were also calculated based on the content of those compounds in the ethanol extract as identified in the previous study. The presence of bioflavonoid was identified by thin layer chromatography test. Statistical analysis showed that addition of different concentration level of extract to the sugar significantly affect the sensory characteristics. Higher concentration of extract decreased the sensory level. Nevertheless, between concentration of 0.5% and 1.0% were not significantly different, and surely, the higher concentration will provide higher bioflavonoid content. Addition of 1.0% E. hirta extract was recommended due to the higher content of quercitrin and myricitrin (3.8 mg/g and 1.0 mg/g, respectively) with the adequate sensory characteristic. Production of granulated palm sugar fortified with 1.0% E. hirta extract required IDR110,000.00/kg. Keywords: bioflavonoid, Euphorbia hirta, granulated palm sugar, myricitrin, quercitrin

Kepok bananas are a fruit with a very fast ripening process when stored at room temperature.In this study, kepok bananas were packed with active packaging made from palm kernel shell activated charcoal, which was activated by 20% phosphoric acid in sachets to slow down the ripening process. This study was aimed to analyse the tendency of changes in the physical and chemical properties of kepok banana with active packaging made from palm kernel shell activated charcoal stored at room temperature and to determine the best active packaging that can extend the shelf life of kepok bananas. The old and ready-to-harvest kepok bananas were weighed as much as 350 g and packed with LDPE in the middle as primary packaging and foam net as secondary packaging. The kepok bananas packaging was added with 5 or 10 g of activated charcoal in the sachets packed with LDPE or tea bags. Kepok bananas with active packages were stored at 28 ± 2oC for 16 days and observed every two days in the form of weight loss, edible parts, moisture content, total dissolved solids, reducing sugar content, and total dissolved acid. The data were analyzed by regression order 2, order 3 or order 4 adjusted to the R2 value close to 1. The results showed that during storage the weight loss of kepok banana increased quadratically. The edible part changes followed the order 4 pattern, while the moisture content, total dissolved solids, reducing sugar content, and total dissolved acid followed the order 3 pattern. The best active packaging to extend the shelf life of kepok bananas was kepok bananas with 10 g of active charcoal in LDPE packaging. Keyword: kepok banana, active packaging, activated charcoal, palm kernel shell, LDPE

Decision making process by decision maker in hard situation, limited time as well as uncertainty condition, is needed especially on agroindustry. The papers assessed an implementation of multi-criteria decision making (MCDM) method on agroindustrial decision making process. Several techniques in MCDM method has used by decision makers such as AHP, ANP, Vikor, TOPSIS, VIKOR, SAW, ELECTRE, PROMOTEE, MAUT, and MPE. The objectives of this research were to conduct literature review on an implementation of the techniques in MCDM on agroindustrial sectors and to determine a critically research topic to future works. The literature reviews were undertaken by 87 papers, technical report and handbooks which were related to the topic. Majority articles were downloaded through several scientific webs such as: DOAJ, Crossreef, Researchgate, Academia.edu, EBSCO, Google Scholar, Garuda-Ristek and Science Direct. The clusteritation based on logical framework, generic model and implementation to agroindustrial. At the end was discussed critical judgment on MCDM, particulary AHP and ANP. Keywords: agroindustrial, decision MCDM

Purple Sweet Potato is one of agricultural product that has been cultivated in Indonesia with high productivity. One of the processed products from purple sweet potatoes is snacks. It is the part of Fast Moving Consumer Good (FMCG) sector. The intense competition between snack industry players involves in the fluctuating demand on purple sweet potatoes chips. The uncertain demand for purple sweet potatoes chips causes a mismatch between supply of purple sweet potatoes and the actual needs. Therefore, this study was conducted to handle fluctuating demands by using dynamic system simulations to get maximum profit. Problem solving was done through two stages, namely designing optimal forecasting models and designing inventory models using dynamic system simulations. The dynamic system model consisted of two sub-models, namely the inventory sub-model and inventory costs. Inventory sub-models were analyzed based on the demand for the amount of production of purple sweet potato chips and purple sweet potato supply, using four scenarios, where scenario 1 was done without policy changes, scenario 2 used inventory control, scenario 3 used probabilistic model P and scenario 4 performed a combination of demand forecast adjustment and probabilistic model P. The simulation results in 28 periods produced different benefits from each scenario. The highest profit was obtained when planning production with scenario 4, which was a combination of forecasting method with P model with a service level of 90%, with a profit of Rp 195,288,659,301 ± 20,447,754,235. Scenario 4 can produced the highest profit because it could plan raw material optimally so that there were no high savings costs. Keywords: dynamic systems, inventory system, purple sweet potato, forecasting, probabilistic

Quality is a crucial factor of an industry. PT XYZ is an exporter and distributor company of seaweed in Makassar city. It exports various varieties of seaweed, one of them is Eucheuma cottonii. Quality must be maintained to preserve and increase company image or reputation and consumer satisfaction. The study aims to improve quality of seaweed through quality control by using Statistical Quality Control (SQC) method. Receiving data of Eucheuma cottonii seaweed obtained from 30 sample groups, each group contains three different samples. Analysis on the process capability then was carried out so that the obtained score of process capability ratio was 0.35

The development of integrated agroindustry in superior commodity-based agritourism becomes one of the programs to help to increase the villager’s welfare. Complete and effective planning is needed to develop integrated agroindustry in agritourism with less risk of failure in implementation. The objective of this research was to develop an integrated agroindustry in pineapple-based agritourism in Pemalang Regency, including to determine the preferred agritourism facilities and pineapple-based products, and to determine the strategic location, and techno-economic analysis of pineapple-based factory. The respondent’s preferences for agritourism facilities and pineapple-based products were collected by using a questionnaire. The strategic location was determined by using the Exponential Comparison Method. The feasibility of a pineapple-based factory consisted of the calculation of NPV, IRR, Net B/C, PBP, and BEP. The results showed that the priority for procuring agro-tourism facilities was the activity of pineapple processing tours, gazebos, children's playgrounds, cafeterias or eating places, photo spots, souvenir shops, pineapple field tours, and internet access. The more preferred products were fresh pineapple, pineapple pie, jelly, sweets, jam, chips, juice, nata de pina, candy, syrup, and stick. Belik District was chosen as the strategic location for agritourism based on pineapple. The pineapple-based factory was feasible for an establishment with investment cost of Rp12,287,857,290; working capital of Rp5,292,243,387; NPV of Rp18,506,493,138; IRR of 19.03%; PBP of 4.26 year; Net B/C of 2.51; and BEPof 41.47%. Keywords: agritourism, agroindustry, honey pineapple, rural development

Indonesia, as one of the biggest countries which supplies citronella oil, has a high potential to produce natural rhodinol. Recent studies on rhodinol purification using fractional and mollecular distillation showed the difficulty of obtaining high purity and yield. The objective of this study was to determine the method of spinning band distillation to purify rhodinol regarding reflux ratio and vaporization temperature. Citronella oil was divided into three fractions according to its boiling points. The volume of each fraction was estimated by its ratio (according to GC analysis) to the feed volume: F1 (components before rhodinol) 21.73%, F2 (rhodinol) 61.7%, and residue 15.82%. Initial research established the best conditioning before the purification process was 3 mmHg of pressure, equilibration started at 160oC in 30 minutes, and 18–17% of heat rate, as these created the stability of the vapor temperature. The levels of reflux ratio were 3:1 and 5:1, while the evaporation temperatures of rhodinol were 230oC and 235 oC. Reflux ratio of 5:1 at 230oC obtained the highest purity (81.30%) and the highest yield (72.94%). Equilibration and reflux ratio allowed rectification inside the column because the spinning band homogenized the vapour molecules by its downwards flow and wiped the reflux on the inner surface, which in turn caused the molecules with a lower boiling point to evaporate gradually. Meanwhile the other yields were 79.81% (3:1 at 230 oC), 80.53% (3:1 at 235 oC), and 80.21% (5:1 at 23oC) with yields of 71.82%, 70.31%, and 68.23%. Keywords: citronella oil, purification, rhodinol, spinning band distillation

Indonesia is one of the producing countries of natural fibre commodities, both vegetable and animal fibres. Indonesia exports natural fibres and at the same time needs a large quantity of natural fibers which is satisfied by imports. The natural fibre user industry contributes as a source of the state revenue. This article was written descriptively through a literature review and an analysis of data on the potential and future of Indonesian natural fibres as raw materials for various industries. The results of this study indicated that natural fibre from Indonesia had the potential to be used as raw materials for various industries by increasing the quantity of supplies and their qualities; the uses of natural fibres are not only for conventional uses, but continues to grow with the development of science, technology and art to create innovations based on natural fibres and take awareness of the importance of environmentally friendly products; and natural fibres have good prospects or technoeconomically feasibile to be developed as raw materials for various industries. Keywords: business feasibility, export, fibre uses, industry, natural fibre, production, raw material

Nowadays, the use of natural colorant and additives is very important for increasing consumer acceptability in processed foods. Anthocyanins are commonly used as natural colorants in the food industry. As unstable natural pigments they need protection. This study aimed to determine the characteristics of red dragon fruit peel extracts by adding various concetrations of citric acids as natural food colorants. Research design used was randomized complete design with six treatments, i.e. 0%, 2%, 4%, 6%, 8%, and 10% concentrations with four replicates. The results showed that varying citric acid concentration had a significant effect on pH, anthocyanin content, antioxidant activity and colour change. Increasing of citric acid was also observed which was correlated with colour lightness and anthocyanin content. The best results showed in addition of 2% citric acid concentration with pH value of 2.75, anthocyanin total content of 6,38 mg/50g, antioxidant activity value of 80,71% and colours values of L*, a*, and b* were 49, 59 and 14, respectively. Keywords: Anthocyanin, extraction, red dragon fruit peel, citric acid

Wastewater from starch processing of purple sweet potato (PSP) was rich in anthocyanin, so it can be used as raw material for natural pigments. Anthocyanin pigments are unstable under processing conditions so microencapsulation is carried out to maintain their stability. This study aims to evaluate the effect of maltodextrin concentration as an encapsulant agent on the physical and chemical characteristics of microencapsulant of anthocyanin derived from wastewater of PSP starch processing. Wastewater from PSP starch processing was concentrated using a water bath at 10 oC for 10 hours. The crude extract of anthocyanin obtained then was microencapsulated by spray drying technique using maltodextrin as an encapsulant agent. Maltodextrin was added at concentration 15%, 25%, and 35% (w/w). The anthocyanin microencapsulants produced then were evaluated for their physical and chemical characteristics. The results showed the increasing of maltodextrin concentration will increase the L* value (lightness), b* value (greenness), ohue, solubility, hygroscopicity, but decrease the anthocyanin content, a* value (redness) and and antioxidant activity (IC50). The microstructure of anthocyanin microencapsulant has a spherical shape with a curve on its surface. The addition of 15% maltodextrin produces the best characteristics of anthocyanin microencapsulant with anthocyanin content 40.80 ppm, IC50 36.27 ppm, solubility 52.80% and color value (oHue) 11.17 (red purple). These characteristics indicate that anthocyanin microencapsulant from wastewater of PSP starch processing can be applicated as natural food colorant.Keywords: anthocyanin microencapsulant, purple sweet potato, wastewater, maltodextrin

The quality of ice cream is largely determined by the type of emulsifier used. The utilization of an appropriate emulsifier will produce ice cream with good quality. A mixture of Mono-Diacylglycerol made from fully Hydrogenated Palm Kernel Oil (furthermore in this paper we named it as MDAG) and Tween-80 in various comparisons was used as an emulsifier in ice cream making and their effects were analyzed. The composition of the mixture was determined based on 5 types of HLB values, namely 4.5 (E1); 5.3 (E2); 6.1 (E3); 6.9 (E4); and 7.7 (E5); obtained from a mixture of MDAG and Tween-80 (87.5: 12.5); (80.8: 19.2); (74.2: 25.8); (67.5: 32.5); and (60.8: 39.2), respectively. The five treatment levels of the mixture composition of the two types of emulsifiers were arranged in a completely randomized design with 4 replications. The parameters observed were overrun, melting time, texture, and consumer preferences for taste and overall acceptance. The data obtained were statistically analyzed using ANOVA, followed by Duncan New Multiple Range Test (DNMRT) . The results showed that the composition of the mixture of MDAG and Tween-80 had a very significant effect on overrun, melting time, texture, taste, and overall acceptance of the ice cream produced. The best quality ice cream was obtained from the mixture composition of MDAG and Tween-80 at HLB 6.1 with MDAG: Tween-80 (74.2: 25.8) with an overrun value of 68.43%, melting time of 21.13 minutes, texture score of 4.76 (as good as a local commercial ice cream produced in Kumpeh District, Muaro Jambi), preferences score of taste was 5.92 (from a score interval of 1-7), and an overall acceptance score was 5.56 (from a score interval of 1-7).

Nutmeg oleoresin microcapsule is the solid, liquid, and gas coating technology of the nutmeg fruit. The purpose of this study was to know how mace nutmeg oleoresin microcapsules could preserve the broiler chicken meat at room temperature during 4 days of observation. The experimental design used was a Completely Randomized Design (CRD) consisting of 5 treatments with mace concentration of nutmeg microcapsules oleoresin (0, 50, 100, 150, and 200) ppm. The variables observed were water content, pH value, total microbes, and organoleptic properties (color, aroma, and texture). The results showed that mace nutmeg oleoresin microcapsules did not affect (p> 0.05) water content and sensory properties of broiler chicken meat, but had a significant effect (p 0.05) on color, the aroma, and the texture of broiler chicken meat. This research shows that marinating using oleoresin microcapsules has not been effective as a preservative to broiler chicken meat at room temperature. Keywords: chicken meat, mace nutmeg oleoresin microcapsules

Despite the wide range of literature supporting the linkages between women’s empowerment and food security, it is not examined in social contexts where females historically enjoy equality and even favoritism, for instance where there is female succession and/or polyandry. This study was done in the Kingdom of Bhutan where matrilineal succession and polyandry were prevalent during the twentieth century.Both quantitative and qualitative survey methods were employed with the objectives of (i) investigating women’s participation in crucial domestic decision-making processes and (ii) identifying the implications of female involvement in domestic decision-making on household-level dietary quality.While descriptive analyses and qualitative interviews revealed that women do not lack significant participation in domestic decision-making, the estimations indicate that the relationship between women’s participation in decision-making and dietary diversity is non-linear. Further analyses indicate a positive association between (perfect) gender equal decision-making regarding household livelihoods and household-level dietary quality.

Food insecurity and malnutrition are still major challenges for large proportions of households in Sub-Saharan Africa. The empirical literature on food demand, however, suggests mixed evidence on the roles of income and other socio-economic attributes on food demand. This study analyzes the food demand among households in Rwanda, based on nationally representative household expenditures and demographic (EICV4, 2013/14) survey data. The results show that poor households consume merely food containing higher carbohydrates and starches. Further, the study finds that the majority of rural households spend almost nothing on micronutrients from animal products, suggesting that effective targeted food policy interventions for poor and rural households may play an important role in reducing the incidence of malnutrition through improving food diets.

Local food is a potential commodity in food consumption diversification. Tapioca vermicelli and “siger” rice are two local foods developed in Lampung Province. However, these products have not brought any contribution to the community's food consumption pattern. The objective of this study is to analyze the choice pattern and any factors relating to the choice of tapioca vermicelli and “siger” rice. This research used a quantitative research approach with a survey method. It was conducted in Metro City and Pringsewu Regency with a sample of 110 households. The analysis of Chi-Square descriptive statistics and correlation was used to analyze the data. The results of the research found that tapioca vermicelli is quite popular (widely chosen) by the families living around the agroindustrial area of Metro City. However, “siger” rice is not widely used by people in this location. Tapioca vermicelli is consumed more often with meatballs in a medium frequency and total consumption of 45.33 grams/ household/day. “Siger” rice is consumed as a variation with rare consumption, and its average consumption amount is 9.34 grams/household/day. Any variables related to vermicelli tapioca choice are knowledge level on food diversification, education level, age, household income and knowledge level on nutrition. Whereas, any factors related to “siger” rice choice are product identification, knowledge of food diversification and accessibility. Keywords: food choice patterns, local food, “siger” rice, tapioca vermicelli

Whey dangke is a byproduct of the dangke industry and has not been utilized. The application of whey dangke to be a fermented beverage will provide functional and economical use values. Fermented whey products need to study the use of sugar in connection with future consumer preferences. Sucrose can be metabolized by microorganisms. The use of sucrose and the activity of microorganisms during fermentation can influence the sensory assessment of the final product of whey fermentation. The purpose of this research was to determine the sensory physical characteristics of fermented whey beverage products by adding various percentages of sucrose. The treatment in this research was the use of sucrose percentages of 3, 6, 9, and 12 % (w/v) and without the addition of sucrose and also using commercial products as a comparison. Sensory testing used 36 semi-trained panelists. Sensory assessment included sour taste, sweet taste, panelists' preference for aroma and appearance, and responsiveness of reception from panelists. The results showed that an increase in the percentage of sucrose causing whey fermentation of sour taste decreased, while the sweet taste, aroma and appearance preference increased. The panelist acceptance response to the sour and sweet taste of the fermented whey beverage product was the response received, while the panelist acceptance response to the aroma and appearance was from a neutral response to receiving. The used of 12% sucrose percentage in the processing of fermented whey drinks would produce drinks that are preferred by consumers. Keywords : whey dangke, fermentation, sucrose, sensory characteristics

The current paper investigates consumers’ consumption behavior and preferences for craft beer. More specifically, it uncovers consumers’ consumption habits and perception about craft beer, as well as their preferences for 13 beer attributes drawn from the literature.The analysis was carried out in Italy by administering a structured questionnaire to 323 consumers. Best-Worst Scaling was used to detect consumers’ preferences towards the 13 craft beer attributes. The latter were then ranked on the basis of their best-worst scores to identify the level of importance Italian consumers assign to the different attributes.The study findings reveal that Italian craft beer consumers are young, well-educated, and employed. They drink craft beer more than once per month, mainly in pub and with friends and colleagues. Craft beer is perceived with higher quality and different flavors, while compared with a commercial beer, it results tastier, more genuine, and natural. As for the beer attributes, Italians prefer taste, fermentation process, and color, while store promotion, brand, and price rank as the least important.The study findings offer several implications for brewers and marketers involved in the beer sector. Based on the preferences detected, breweries should adapt their product offer to meet craft beer consumers’ expectations.

Indonesian government requires all products distributed and traded in Indonesian territory are halal certified. However, the ability of Small and Medium Industries (SMI) to implement this law of halal product assurance is relatively low. For this reason, it is crucial to review the application of halal assurance policy on the sustainability of fish ball SMI since fish ball grinding process is usually performed in public places, so that it is relatively risky to be contaminated with non-halal product. The objective of this research is to establish halal product assurance policy model and its impact on the sustainability of fish ball SMI. The approach used to review SMI policy and sustainability model was system dynamics simulation method supported by Vensim™ software. System Dynamics simulation generates two scenarios; the first scenario was fish ball SMI that applies halal assurance, and the second scenario was fish ball SMI that does not apply halal assurance and standard under the competitor. The simulation result showed that halal assurance gives better market share value that leads to the increasing operational cost variable, followed by the significant increase of business cash and better sustainability in the business. Therefore, the SMI actors will be able to comprehensively understand their obligation to comply with the government regulation which stated that all products distributed in Indonesia are required to have halal certification and it should be able to keep the sustainability of fish ball SMI. Keywords: system dynamics, halal control point, model, policy, sustainability

Candied cherry tomatoes with antimicrobial edible coatings are one of the alternative product processing technologies that can be developed to maintain the quality and extend shelf life. This study aimed to analyse the effect of antimicrobial edible coating on the cherry tomato quality changes during storage. The experimental design in this study used Completely Randomized Design consists of one factor, namely edible coating which performed twice as replication. The level of treatment test was candied cherry tomatoes without an edible coating, with an edible coating without antimicrobial, and with an antimicrobial edible coating. Based on the analysis of water content, total sugar, total acid, vitamin C, total microbe, hardness, and pH, candied cherry tomato with an antimicrobial edible coating was the best treatment. The rate of change water content, total sugar, total acid, vitamin C, total microbial, hardness, and pH of the product respectively, were 0.1436, 0.3002, 0.0058, 0.0048, 690.8838, 0.0378, 0.0163, 10.94, and 30.07 %, respectively. The results of organoleptic tests on aroma, taste, color, and texture showed that 25.71, 15.71, 65.71, and 55.71%, respectively, of panelists who like candied cherry tomatoes with antimicrobial edible coatings. Keywords: antimicrobial, candied cherry tomato, cinnamon oil, edible coating

Higher market expectation towards coffee products both of its quantity and quality is one of several challenges currently faced by the coffee industry. Maintaining the coffee supply chain through a periodical evaluation of supply chain performance, therefore, is crucial. The research provided measurement of performance efficiency of Kadatuan Koffie company’s suppliers using Data Envelopment Analysis (DEA). This measurement is required to know the supplier’s level of performance efficiency as a consideration in conducting the company’s raw material management. Management of supplier’s activity is essential to maintain the flow of supply chain running smoothly. The data obtained in this research were interview results with farmers or suppliers of raw material or coffee beans for Kadatuan Koffie and the company’s management. The data were processed using DEA by comparing output and input value. According to the measurement of performance efficiency towards seven suppliers of Kadatuan Koffie, three of them are categorized as efficient, namely the farmer in Cimaung, Cibodas and Dago that showed an efficiency value of 1. Keywords: Data Envelopment Analysis, performance efficiency, supplier

Spent Bleaching Earth (SBE) merupakan limbah hasil pemucatan minyak yang mengandung 20-40% minyak sehingga perlu dilakukan pemulihan. Tujuan penelitian ini untuk menganalisis pengaruh rasio bahan/pelarut terhadap rendemen dan mutu minyak serta mendapatkan perlakuan terbaik dalam proses ekstraksi minyak dari SBE. SBE yang digunakan berasal dari proses pemucatan crude palm oil (CPO) (bahan A) dan SBE dari proses pemucatan refined bleached deodorized palm oil (RDPO) yang telah disimpan selama tiga bulan (bahan B). Proses ekstraksi menggunakan metode refluks dengan pelarut heksan teknis selama 3 jam. Penelitian ini menggunakan rancangan acak lengkap faktor tunggal dengan perlakuan rasio bahan SBE/pelarut (1:4, 1:6, 1:8) (b/v). Hasil penelitian menunjukkan karakteristik sampel A memiliki kadar minyak 17,17%, kadar abu 31,27%, kadar volatil 33,49%, pH 3,21, dan kadar air 0,72%. Sampel B memiliki kadar minyak 38,28%, kadar abu 48,33%, kadar volatil 47,33%, pH 7,75, dan kadar air 1,00%. Rasio antara bahan sampel A terhadap volume pelarut mempengaruhi rendemen dan densitas minyak, sedangkan rasio antara bahan sampel B terhadap volume pelarut hanya mempengaruhi densitas minyak. Perlakuan terbaik untuk rasio bahan terhadap volume pelarut sampel A adalah 1:8 dengan menghasilkan rendemen minyak tertinggi 88,31%. Minyak yang dihasilkan memiliki bilangan asam 84,44 mg KOH/g, densitas 0,89 g/cm3, viskositas 4,91 cSt, dan bilangan iod 48,07 g iod/100 g. Rasio bahan terhadap volume pelarut terbaik untuk sampel B sebesar 1:8 dengan rendemen minyak tertinggi yaitu 75%. Minyak yang dihasilkan memiliki bilangan asam 2,77 mg KOH/g, densitas 0,87 g/cm3, viskositas 4,36 cSt, dan bilangan iod 40,61 g iod/100 g. Keywords: extraction, palm oil, recovery, reflux, spent bleaching earth

Sweet bread produced by UD. CJ Bakery has defects in the form of size, texture and color. In this study the process of improving the quality of sweet bread in UD. CJ Bakery was done by application of the six sigma and kaizen methods. The results showed that the cause of bread size defects was a less efficient cutting technique with a defect percentage of 28.97%. Color defects were caused by the length of the curing process and too high heating temperature with a defect percentage value of 20.51%, while texture defects were caused by a prolonged proofing process with a defect percentage value of 50.51%. Actions to reduce the value of product size, color and texture defects were by using good and correct cutting techniques, taking into account the time and temperature of the oven, and making a simple proofing cabinet. The sigma level before the improvement was 2.24 with a DPMO value of 259,333. After improvement, the sigma level value was 2.38 and the DPMO value was 115,600. These results showed that UD. CJ Bakery has improved its quality after implementing Six Sigma and Kaizen.

Inventory control modelling is utilized to optimize warehousing cost and the availability of product and raw material while keeping customer satisfaction level. A formulation of fuzzy time series based on raw material planning for fixed-time period safety stock model was proposed to enhance forecasting accuracy in limited data availability. Safety stock levels were computed in monthly fashion to optimizing the most appropriate capacity in each regional warehouse. Forecasting accuracy was based on MAPE indicator. By deploying forecasted data, the calculation of product quantity and capacity level were set to correspond with the target of product box quantity to produce. The result showed that the forecasting of six products in four regions showed the range of MAPE values with minimum at 0.29% and maximum at 1.94% level. The implementation of formula on a real field application had increased the data flow transaction and mobility amount among stakeholders.

Patchouli oil is one of the export commodities of essential oil which has high economic value. This shows the need to develop patchouli oil cultivation and processing at the farm level, especially in South Konawe Regency. The purpose of this study was to obtain an agro-industry strategy in terms of partnerships both in the production and marketing aspects. The stages of this research began from the field study by interviewing patchouli oil agro-industry actors in South Konawe. The analytical method used was a combination of SWOT (Strengths, Weaknesses, Opportunities, Threats) and Analytical Hierarchy Process (AHP) techniques to get strategic priorities. The results of this study found that the patchouli agro-industry partnership system applied today consists of two patterns including the plasma core pattern for the production aspect and the general trade pattern for the marketing aspect. Furthermore, the alternative strategy that has the highest priority was to increase wider market access by establishing partnerships with a score of 0.369, the second priority was to conduct training in human resource development in collaboration with related agencies with a score of 0.250. The third priority was to strengthen capital by utilizing business networks and the internet to overcome the price game with a score of 0.206, and the last priority was to expand partnerships (parthnership) of patchouli farmers and entrepreneurs in increasing production. Keywords: patchouli oil, partnership, development strategy, SWOT, AHP

Pasteurized milk products in Malang Regency hold a significant opportunity to be developed. The number of existing dairy farmers is a supporting factor for the producers in obtaining raw milk supplies. The X milk cooperative unit is one of the producers of pasteurized milk in Malang Regency, in addition to other dairy business competitors. The intense competition forces the X milk cooperative unit to maintain and improve the quality of its milk product to satisfy consumers' demands. The objectives of this research are to determine consumers' demand and formulate corrective actions to improve consumers' satisfaction. QFD is a method of structured product planning and development to ensure that customers' needs and demands can be accommodated in a product. The results of data processing suggest that some quality attributes of milk products that need to be improved based on their degree of importance were milk composition consistency and halal assurance from “Majelis Ulama Indonesia” (MUI) an Indonesian Ulema Council. The right composition of milk keeps the milk taste preferred by the customers consistent, the smell less fishy and the shelf life constant. The second rank attribute was registering to MUI certification, as this certification will increase the product's competitiveness. Keywords : cow milk, house of quality, quality function deployment

Xylitol is a low-calorie, natural sweetener which has similar sweetness properties to sucrose. Xylitol can be produced from the hemicellulose hydrolysate of Oil Palm Empty Fruit Bunches (OPEFB). Several steps required for this process, including pretreatment, the hydrolysis of xylan to xylose and the reduction of xylose to xylitol. In a commercial market, xylitol is commonly found in the form of powder in order to maintain its distribution stability and practicality. The spray drying method is a drying method that is mostly used in dry or powder products manufacturing industry. This research aims to investigate the effect of spray drying and to determine proper inlet temperature and maltodextrin concentration on xylitol powder characteristics that are similar to the quality of commercially produced xylitol. Randomized Group Design Method is a data processing method used in this research which consisted of two factors: inlet temperature (160 o C and 180 o C) and maltodextrin concentrations (20%, 25%, and 30%). Based on the result of the research, the inlet temperature significantly affected the water content, solubility, hygroscopic levels and calorie content. Results also showed that maltodextrin concentration had a significant effect on the hygroscopic levels, water content and calorie content. Xylitol powder similar to the commercially produced xylitol was obtained from the inlet temperature of 160 o C and 20% of maltodextrin, with the water content of 5.17%, hygroscopic levels of 8.55%, solubility of 99.346%, calorie content of 2.71 cal/g and xylitol content of 0.034 g/L. Keywords : inlet temperature, maltodextrin, oil palm empty fruit bunch, spray drying, xylitol

The debate about the contribution of urban agriculture to urban household food security has not considered the possible differential effects by geography of production activities, focusing either on urban household’s participation in agriculture irrespective of where the activity takes place, or restricting participation to production within urban and peri-urban areas, or more narrowly, production within build-up urban spaces. Using a sample of 2004 households in a small and a medium-sized city in Ghana, this article contributes by disentangling urban household’s participation in agriculture by geography of production activities and the implications for the food security of urban households. We find no evidence from our sample that participation in agriculture in general matters for the food security of urban households. However, urbanites who produced food in both urban and rural areas had better food security in the medium-sized city.

Pempek merupakan salah satu jenis makanan tradisional masyarakat Sumatera Selatan dengan bahan utama daging ikan dan tepung tapioka serta ditambahkan air dan garam. Penelitian ini bertujuan untuk mempelajari pengaruh penambahan bahan lokal tepung talas Bogor dan penggunaan ikan lele dumbo terhadap profil tekstur dan kesukaan pempek lenjer serta kadar protein dan seratnya. Metode penelitian yang digunakan meliputi proses pemfilletan daging ikan lele, pembuatan adonan dengan campuran tepung tapioka dan talas, pembentukan pempek lenjer, dan perebusan. Perlakuan yang digunakan adalah perbandingan tepung tapioka dan tepung talas Bogor sebesar 100g:0g, 85g:15g, dan 70g:30g serta penggunaan daging ikan lele dumbo sebanyak 90g, 100g, dan 110g. Pempek yang telah dihasilkan kemudian diuji profil tekstur yang meliputi kekerasan, kekenyalan, dan kelengketan serta uji hedonik yang meliputi warna, aroma, rasa, dan tekstur kekenyalan. Hasil menunjukkan bahwa penggunaan ikan lele dumbo dan tepung talas Bogor yang lebih banyak menyebabkan kecenderungan semakin menurunnya tingkat kekerasan dan meningkatnya tingkat kekenyalan pempek lenjer yang dihasilkan serta tidak berpengaruh secara nyata terhadap tingkat kelengketan. Uji hedonik menunjukkan bahwa penambahan tepung talas dan ikan lele cenderung memiliki nilai kesukaan yang masih rendah terhadap parameter aroma, rasa, dan tekstur kekenyalan walaupun nilai kesukaan terhadap parameter warna cenderung memiliki nilai kesukaan yang lebih tinggi. Selain itu, uji hedonik menghasilkan kombinasi perlakuan perbandingan tepung tapioka dan talas 85g:15g dan ikan lele sebanyak 100 g sebagai perlakuan terpilih dalam penelitian ini. Pempek terpilih memiliki kadar protein dan serat pangan sebesar, berturut-turut, 7,06% dan 2,16%.

Increasing fish consumption along with rising competition in the global seafood market has brought fisheries and aquaculture producers to adopt several differentiation and marketing strategies. Labelling schemes were thus introduced to respond to a growing demand for traceable and sustainable products. However, the proliferation of quality labels brought to general confusion, calling for collective and public fish labels to ease decision-making. In our case study region (Tuscany, Italy), a number of policy-driven efforts were deployed for establishing regional labelling schemes for fisheries products with no observable impact on the market. Meanwhile, local companies have implemented a number of successful private and regional labels. The purpose of this research is to contribute to potential options for collective regional labelling schemes of fisheries and aquaculture products, through a case study analysis, building on agro-food value-chain and management approaches. Our empirical results highlight key issues and perspectives on labelling policies for local fisheries and aquaculture products.

Tooth and mouth disease that is suffered by many people is the reason for the increasing usage of mouthwash. Mouthwash on the market contains alcohol which causes side effects. The purpose of this study is to develop mouthwash concentrate based on essential oil (betel leaves and cloves) that can be accepted by prospective consumers, and to analyze the eligibility criteria of the mouthwash industry investment. The respondents 100 peoples, ranging in 15 to 62 y.o including visitors at Botani Square Mall, Sempur Field, Bhayangkara Hospital Bogor, and IPB students. The research uses an action research approach including market identification, prototype design, research and development, product acceptance analysis and financial analysis. Some problems raised from respondent interview were the side-effects of product, no measuring cup attached, less practical package, and the price was not affordable. The research solution was a practical 30 mL prototype of bottle drops with measuring cap. The production cost was IDR 6,808 and selling price (based on customer willingness to buy) of IDR 20,000. The result also showed a good acceptance of product by most respondents. Based on financial analysis, this product was concluded as feasible for industrial implementation. Keywords: alcohol mouthwash, betel-clove essensial oils, financial analysis, mouthwash industry

The economic globalisation has opened new pathways for commerce and triggered a logistical revolution, which in turn has produced enormous technological innovations. In this context, the role of startups is becoming increasingly crucial since they are positioning themselves as innovation enablers among large and small companies. Between these innovations, IoT, Big Data Analytics and Blockchain can be used in various domains, among which the logistics of the whole wine supply chain. Here we will consider some of the issues and needs that arise in this market sector, showing how Wenda – a startup born in Bologna in February 2015 that works to improve sustainability and traceability in Food & Beverage supply chains – has been able to leverage IoT, Big Data Analytics and Blockchain to empower the wine supply chain with solutions that enable wine traceability throughout the distribution and the after-buying-in preservation and commercialisation phases. Keywords: Wine, Innovations, Supply chain, IoT, Big data, Startups

Products price, including those of agroindustry, keeps increasing constantly with no indication of stopping. By default, people comprehend the cause of price increase is attributable to inflation. In fact, the inflation is determined based on the price before and the price after increase. It implies that the price increase is the cause of inflation not vice versa.This article was intended to explore and analyze two types of financing system so as to formulate a mathematical expression as a basis to find the root of the cause of price increase. The comparison method and cause-and-effect were used to undertake the objective. Each of the two compared financing systems is modeled in order to extract necessary variables.The results show that the high price is due to the number of comprising elements of the price especially interest rate of the loan. Numerical example substantiates that the interest-bearing loan system forces business to set price to contain more variables in order to keep the business operating while the partnership system shows a significant contrast. Out of the findings the articleconcludes that the price increase will never be stopped until businesses(agroindustry) start implementing partnership financing system in place of interest-bearing. The article further infers that the inflation is absent from the causing factors of the price increase.

Palm oil consists of a group of fatty acids which have high detergency so that it has the potential to become the basis for foaming agents. The use of palm oil as a foaming agent is an effort to diversify palm oil derivative products by utilizing local raw materials. The foaming agent is a foaming agent that can be developed as a fire poison formula for fire fighting. The purpose of this study is to obtain the right temperature and type of alkali to produce the foaming agent with the best characteristics of the results of the saponification process of neutralizing palm fatty acids with alkali NaOH and KOH. The study consisted of three stages: the preparation phase, the foaming agent synthesis stage and the product characterization stage. The foaming agent synthesis was carried out according to the experimental design through the neutralization of the oleic acid feed saponification process, which was added with a 30% alkaline solution (NaOH and KOH) calculated using the saponification value of palm oil oleic acid. The research process was carried out at a temperature variation of 50oC, 70oC, 90oC, and 110oC with a stirring speed of 250 rpm for 90 minutes. Comparison of the molar ratio between oleic acid and lye/alkali solution is 1: 1 Observation was made on the quality and performance of foaming agents as products. The results of the analysis of the quality of Na / K-oleate foaming agent, showed that Na-Oleate at 50oC has produced the best foaming agent with the following characteristics: acidity (pH) value 8.17, density 1.0662 g/cm3, viscosity 1.07 cP, surface tension 17.76 dyne/cm, 32.10% foam stability and 50% emulsion stability. Keywords: foaming agent, palm fatty acids, alkali