Xylitol Production from Oil Palm Empty Fruit Bunches (OPEFB) Via Simultaneous Enzymatic Hydrolysis and Fermentation Process

Oil palm empty fruit bunches (OPEFB) are the waste of palm oil processing and lignocellulosic biomass that can be used as raw material for xylitol production. In this research, bioconversion of xylitol using the Simultaneous Saccharification and Fermentation (SSF) process in one reactor with a short time and could save the cost. Pretreatment requires to degrade the lignin compound with thermal pretreatment. Hydrolysis of OPEFB performs enzymatically by commercial xylanase enzyme that is Cellic Htec2 and continued with fermentation by yeast Debaryomyces hansenii. The research used experimental and descriptive analysis that covers of variation of OPEFB substrate concentration (7.5%, 10%, 15%, 20%) on specific growth rate (µ), the yield of xylitol and substrate utilization. The results showed that an increase of OPEFB substrate concentration affected by the increase of specific growth rates (μ) are 0.091/h, 0.094/h, 0.095/h and 0.126/h. It also affected to the decreasing of xylitol yield on 42 hours fermentation are 0.201 g/g; 0.189 g/g; 0.170 g/g; and 0.104 g/g.

Study of The Use of Composite Flour Waste of Bean Sprouts Skin with Ganyong Flour (Canna edulis Kre.) Against The Characteristics of Probiotic Biscuit

The skin of bean sprouts is a waste in the process of green beans into sprouts, while ganyong is a typical local tuber of west java which is very rarly used. Waste of bean sprouts has high fiber and protein content, while ganyong has high carb content. Both raw materials have potential to be processed into a probiotics biscuit products. Biscuit probiotics is a biscuit that has a probiotic content that is instrumental in human body digestion. This research aims to set the offset of composite waste skin of bean sprouts and ganyong flour with good characteristic and liked by the panelist. Research method are conduct experimental by using random block design continued with Duncan test. The treatment used is a variety of formula waste skin of bean sprouts flour (TLKT) : ganyong flour (TG : flour (TT); (P1) 20%:60%:20%, (P2) 30%:50%:20%, (P3) 40%:40%:20% against the total weight of biscuit probiotics dough. The source of probiotic is obtained from adding freeze dried culture in mother culture form. Probiotic biscuits’ organoleptic characteristic were testing through hedonic test by 15 semi-trained panelist. Research results shows the difference of those TLKT and TG gives a real different influence against taste, but give not real different against color, aroma, visibility, texture, after taste of probiotic biscuit. Probiotic biscuit formula P2 (30% TLKT:50% TG) selected as the best treatment also liked a bit by the panelist. Keywords: freeze dried, ganyong flour, probiotic biscuit, skin waste of bean sprouts flour

MENTAL WORKLOAD AND ERGONOMIC ANALYSIS ON PRODUCTION DEPARTEMENT AT PT. XYZ

This research aims to identify mental workload on NASA-TLX for mental workload and packaging division and work posture on processing division at PT. XYZ. This research uses RULA and REBA methods for work posture. NASA-TLX (Task Load Index) is used to determine mental work in packaging division. RULA (Rapid Upper Limb Assessment) is used to determine the upper body musculoskeletal disorders (MSDs) injury in the process of production (which consists of weighing and processing station) at PT. XYZ and REBA (Rapid Entire Body Assessment) is used to determine entire body MSDs injury in the production process. Those methods are applied to indicate that the workers are in fact working above the safety limit. Based on NASA-TLX method, it is clear that 21 of 30 workers feel that the work is very heavy. Another case, two unusual postures are found, one is determined by the action level of worker who lifting 20 kgs sack of powder is 10, so the action level of REBA in this case is hardly dangerous. The other one is determined by a worker who entering an ingridient to the machine, weight of the ingridient is 17,05 kgs. It means more than 10 kgs, and thus it can affect body posture. Keywords: Ergonomics, NASA-TLX, REBA, RULA

The Effects of the Addition of Banana Puree to the Total Number of Total Probiotic Bacteria, pH Value and Organoleptic Characteristics of the Synbiotic Yoghurt Made from Goat Milk and Banana Puree

Synbiotic yoghurt is a yoghurt with the addition of prebiotics and lactic acid bacteria (LAB) that serves as probiotic which helps to improve digestion, able to survive in gastric acid condition and able to improve immune system. The milk that was used in this study is Saneen goat milk which has higher digestibility than cow milk. The banana used in this study will be processed into puree form. The purpose of study was to determine the concentration of banana puree on synbiotic yoghurt made from goat milk and banana puree with the best microbiological, pH value, viscosity and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. Synbiotic yoghurt was made with difference concentrations of banana puree of 25%, 50%, 75% and 100%. The 50% addition of banana puree produced the best synbiotic yoghurt with 4,15 pH, 9,43 Log cfu/ml and 9,16 Log cfu/ml total probiotic bacteria, and the organoleptic characteristics including color, flavor, taste, texture and overall appearance rather preferred by panelists.

Identification of Technical Requirement for Improving Quality of Local Online Food Delivery Service in Yogyakarta

Increased internet usage and fast-paced consumer’s demands have created business opportunities, including online food delivery services. However, competition with similar national-scale businesses allegedly contributed to the decline in the number of XYZ company orders, one of the food-delivery service providers in Yogyakarta. Therefore, this study aimed to identify the need’s attributes of the daring food delivery service consumers, to find out the service-quality satisfaction level, and to determine the technical requirement for improving the delivery service. The combination of Servqual and Quality Function Deployment (QFD) were then used to reach the research goals. The online survey instruments, which were borrowed from the previous studies and adapted for this study, were distributed from June 2016 to February 2017 to more than 700 XYZ’s consumers, with the number of respondents who answered as many as 213 peoples. Cronbach’s Alpha, the most common test for multiple Likert questions in a survey, was then used for analyzing the collected data. The result shows that order conformity; politeness and friendliness of messengers and administrative workers; cleanliness of food box; a good conditionof received ordered food; and affordable delivery costs are the top five attributes of consumer needs. Meanwhile, the top five observed technical requirements are the provision of skills training to messengers and administrative workers; periodic evaluations of service performance; the regular addition of food outlet members; providing map feature on the company website, and provision of ordering applications. The identified requirements can benefit local food delivery service providers in competing with national scale competitors and adapt to disruptive age.

The Effect of Freeze Dried Lactobacillus acidophilus Culture Concentration an Microbiological and Organoleptic Characteristics of Synbiotic Biscuits Made From Sorghum Flour and Soybean Flour

Sorghum flour and soybean flour can be processed as the main raw material in the manufacture of functional food product, namely synbiotic biscuits with addition of freeze dried Lactobacillus acidophilus culture. The purpose of study was to determine the concentration of freeze dried L. acidophilus culture on synbiotic biscuits made from sorghum flour and soybean flour with the best microbiological and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. The treatments were the freeze dried L. acidophilus concentration 8%, 10%, 12%, and 14%. The results of study showed that the addition of freeze dried culture of L. acidophilus to the synbiotic biscuits made from sorghum flour and soybean flour gave a significant different effect on total L. acidophilus probiotic bacteria, aroma and yield, but did not give a significant effect on the color, taste and texture preferences. Synbiotic biscuits made from sorghum flour and soybean flour with the addition of freeze dried L. acidophilus concentration of 14% (w/w) were selected as the synbiotic biscuit with the best characteristic with total bacterial content of probiotics 10,67 Log CFU g-1, were perceived a bit like to like by the panelist and the obtained yield was 92,14%.

Current Condition and Rules of Lean Implementation Practice in Agro-SMEs

This research aims to identify current condition and rules of lean manufacturing (LM) implementation in Agro- Small and Medium Enterprises (SMEs). The current condition aspects are identification of waste, LM techniques and methods, the reason and barriers on LM implementation in SMEs. Exploring the behavior of SMEs on implementing LM which supporting to generate productivity and efficiency on production system are important to be identified. Initially, LM concept are implemented in manufacturing industry especially in automotive industry. Nowadays this concept has been implemented by other sector included Small and Medium-size Enterprise. However, it has still a few number of Agro-SMEs implementing LM concept. The data from Indonesia Statistic revealed that the proportion of SME- agro based are in the total of SME in Indonesia. It insinuated that Agro-SMEs has a significant potency for national economic if their productivity increase. LM providing chance to improve productivity and efficiency in. Many research had conducted to explore LM implementation in various sector. Unfortunately, Research on LM implementation in Agro-SMEs has still a few number. Research was conducted in 12 Agro-SMEs around Sumedang and Bandung. Selected SMEs referring to the use of horticulture and plantation commodity as a raw material. The data collected by field observation and deep interview to the owner, management-level, and employer. The data presented through description of qualitative and quantitative analysis. The result shows that the motion becomes a dominant waste in SMEs at 30%, while over production activity contributes waste at 22%, waiting aspect at 17%, inventory at 13 %, defect and transportation at 9%. Motion generates negative impact to work productivity and effectivity, for instance increase of time consume unimportant activity at work, WIP of product, cost for labor, and cost production. In terms of Method and techniques implemented in Agro-SME, Continuous improvement (Kaizen) and 5 S outnumbered to other methods and techniques at 50%. Other method and techniques such as Teamwork and 5Why had contributed at 41.6%, TQM and Work standardization at 33.33%, and Jidoka at 16.67% as well as Kanban system, Value Stream Mapping (VSM), and SMED 0%. In terms of the reason on implementing LM, Improving the quality of product becoming a larger proportion which affecting the LM implementation at 36%. In other hand, knowledge outnumbered to others aspect. It contributes 35% as the most barrier factor on LM implementation.

Measurement Of Information Technology Used and Communication of Farmers Group In Sub-district of Jatinangor, Sumedang District

Information and communication technology (ICT) can improve productivity and reduce costs / expenses in the agricultural sector and rural development. Jatinangor is one of sub-district on Sumedang with the highest economic growth, where the agricultural sector ranks third in contributing the economy. The use of ICT for farmers in Jatinangor it was not known the degree to which capable of being applied, then need to know the level of use of ICT by Jatinangor farmers. Method used in this research was descriptive method that described the data to determine size of the ICT usage level. Data is formulated into index numbers of ICT usage level or Information and Communication Technology Usage Level Quotient Index which was obtained by formulating an operational definition of variable using analysis of UNDP index calculation and Location Quotient analysis. The results of the study showed that the measurement of the ICT usage level covering by 4 indicators: farmers characteristic, farmers environment, ICT characteristic, and farmers behavior. Farmers group has the highest of the ICT use in Jatinangor is Harapan I, in Bina Karya Mandiri, Cileles Village with an index of 1,1380, and ICT absorption level of 50 %. Farmers group has the lowest of the ICT use is Jeruk Mipis, in Mulya Jaya, Cipacing Village with an index of 0,9156, and ICT absorption level of 36 %.

STUDY OF PREPARATION METHOD IN ANTIOXIDANTS ANALYSIS FROM KELOR SEEDS (Moringa oleifera L.) TOFU COAGULATION

Currently, Indonesia is exporter of the moringa seed. Moringa seed is a plant which is contain a vegetable oil with many benefits, especially for health. In addition to the utilization of moringa seeds used as vegetable oils, the seeds of this moringa as a natural coagulant, supported by its antioxidant is suitable combined in its use as a natural coagulant on tofu. The analytical method used in the antioxidant content testing using DPPH method is an easy, fast and sensitive method using DPPH free radical (1,1-diphenyl-2-picrilhidrazil). In antioxidant analysis required materials of extract, which high yield and purity consisting of extraction method of multilevel maceration extraction with 3 solvents (n-hexane, 70% of acetone and 96% of ethanol) 1: 3 solvent and solvent ratio and Ultrasonic Assisted Extraction (UAE). The result of the research showed that the extraction process using multilevel maceration extraction with high yield and purity. Determination of extract concentration for IC50 calculation measured by using a spectrophotometer so that the percentage of inhibition is 722,01 which concentration needed to 50 % can inhibit free radical in antioxidants analysis. The impact of research results is utilized optimally on extract moringa seeds with many benefits especially for health.

Identification and Risk Analysis of Mozarella Cheese Production Process

Mozzarella cheese is a food which is very risky to the growth of microorganisms since it has high water content by 54.1%. One way to overcome that problem is to identify and analyze the risks found in the production process of mozzarella cheese. Therefore, the researchers examined the identification and risk analysis of mozzarella cheese production process by conducting a case study in CV XYZ. The methods used were Failure Mode and Effect Analysis (FMEA) and Fault Tree Analysis (FTA). The results revealed that there were 11 risks from 8 steps of the production process. Of the 11 risks, the risks which were included in the critical risks were the risk of contamination during the curd clotting process, low-quality of milk, severe stretcher machine damage, and overly acidic cheese taste. The result of quantitative analysis of FTA indicated that the risk probability during mozzarella cheese production process was 0.110 or the risk was 11%. The probability with the highest value was the probability of contamination risk during the curd clotting process by 0.095. It indicated that contamination during the curd clotting process was the most probable risk in the future. The proposed recommendations for improvement are devising Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOP) based on the company's condition and it should be implemented properly. Then, improving communication with suppliers is also needed so that the company will always get high quality raw materials. Keywords: Qualitative Analysis, Quantitative Analysis, Dairy Product, Failure Mode and Effect Analysis, Fault Tree Analysis