Agriculture of Technology

Gambir merupakan komoditas unggulan Sumatera Barat. Di dalam pemasaran produk gambir, terdapat rantai pemasaran yang sangat panjang hingga diterima ditangan konsumen akhir. Distribusi nilai tambah masing-masing pelaku rantai pemasaran tidak mendapatkan porsi yang seimbang. Penelitian ini dilakukan untuk mengetahui keseimbangan nilai tambah yang diperoleh setiap pelaku rantai pasok menggunakan metode Hayami Termodifikasi untuk menghitung nilai tambah dan analytical network process untuk menganalisis tingkat risiko pada pelaku rantai pasok gambir. Pada skala industri dengan kapasitas pabrik pengolahan 1.250 kg gambir/jam di tingkat eksportir, harga jual gambir masyarakat Rp45.000/kg dan harga gambir katekin (produksi eksportir) Rp189.000/kg diperoleh perbandingan porsi nilai tambah petani (21%): pedagang pengumpul (27%): eksportir lokal (52%), hal ini menunjukan petani medapatkan porsi nilai tambah terendah dibandingkan pedagang pengumpul dan eskportir lokal. Tingkat risiko yang dihadapi petani memperoleh nilai tertinggi (0,477), eksportir lokal (0,281), pedagang pengumpul (0,183) dan konsumen (0,058). Hasil penyeimbangan prosi nilai tambah dan tingkat risiko masingmasing pelaku rantai pasok gambir yaitu petani mengalami peningkatan porsi nilai tambah Rp/kg produk yaitu dari Rp39.242 menjadi Rp88.722, pedagang pengumpul mengalami penurunan yaitu dari Rp49.514 menjadi Rp34.038 selanjutnya ekportir lokal mengalami penurunan dari Rp97.244 menjadi Rp52.266. Keseimbangan nilai tambah ini dapat dijadikan kebijakan untuk menetapkan harga yang stabil untuk komoditas gambir dengan tujuan mempertahankan keberlangsungan bisnis gambir di Sumatera Barat. Kata kunci: gambir, keseimbangan nilai tambah, nilai tambah, rantai pasok, risiko

Makalah ini berisi tinjauan komprehensif terhadap literatur tentang proses penyangraian kopi dan pembentukan akrilamida sebagai hasil sampingan proses pengolahan biji kopi diterbitkan antara tahun 2008 hingga 2018. bagian besar penelitian bersifat empiris dan sebagian besar studi berfokus pada proses pengolahan kopi dan efek akrilamida pada kesehatan tubuh. Temuan penting lainnya, sebagian kajian menganggap bahwa kopi mampu meningkatkan kesehatan tubuh. Ulasan ini menyajikan pemahaman yang lebih baik tentang manfaat dan bahaya kopi serta pengaruh penyangraian terhadap mutu kopi yang dihasilkan. Tinjauan ini juga menyoroti tentang alat sangrai kopi yang relatif kurang dieksplorasi. Akademisi, peneliti dan kelompok tani dapat menggunakan hasil kajian ini sebagai pedoman dalam menyangrai kopi. Penyangraian dengan waktu dan suhu yang efektif dapat mengurangi pembentukan akrilamida pada kopi, namun perlu kajian literatur terbaru yang berkaitan dengan proses pengolahan kopi terutama pada ...

The purpose of research is to see the effect of type of reagent (NaOH, H 2 O 2 and H 2 SO 4) and the condition of pretreatment of cocoa pod husk towards lignin content after pre-treatment and hydrolysis, reducing sugar and total sugar content. Response Surface Method (RSM) was used to optimize process conditions of pre-treatment (delignification). Hydrolysis for all pretreated sample were carried out using 3% H 2 SO 4 with a ratio of cocoa pod husk to solvent (1:10) for 2 hours at a temperature of 110 o C using an autoclave. The chemical pre-treatment with NaOH was optimized by varying the concentrations of NaOH (4-8% (w/v), centre point: 6%), reaction time (60-100 minutes, centre point: 80 minutes) and ratio of biomass to solvent (1:15-1:25, centre point 1:20 w/v). The optimum conditions in this study was at the concentration of NaOH (X 1) of 4% w/v, reaction time (X 2) of 100 minutes; ratio of biomass/solvent (X 3) of 1:25 (w/v). The lignin content after pre-treatment was 15.03% lignin, lignin content after hydrolysis was 19.57%, 11.75% of reducing sugar, and 12.78% of total sugar. The chemical pre-treatment with alkaline peroxide (H 2 O 2) was optimized by varying the concentrations of H 2 O 2 (4-7% w/v, centre point 5.5% (w/v)), reaction time (40-90 minutes, centre point: 65 minutes), and ratio of biomass/solvent (4-7% w/v). The optimum conditions in this study was at the concentration of H 2 O 2 concentration (X 1) of 5.52% w/v, reaction time (X 2) of 61.97 minutes, biomass loading in solvent (X 3) 7% w/v. The lignin content after pre-treatment was 8.759, lignin content after hydrolysis was 25.029%, 8.169% of reducing sugar, and 10.371% of total sugar. The chemical pre-treatment with H 2 SO 4 was optimized by varying the concentrations of H 2 SO 4 (0.5-1.5% w/v), reaction time (60-120 minutes, centre point: 90 minutes), and ratio of biomass to solvent (1:4-1:6 w/v, centre point 1:5 w/v). The optimum conditions was reached without hydrolysis. The optimum condition this study is at the H 2 SO 4 concentration (X 1) of 1.5%, reaction time (X 2) of 120 minutes, ratio of biomass/solvent (X 3) of 6%. The lignin content after pre-treatment was 18.8%, 15.59% of reducing sugar and 20.49% of total sugar.

This research aims to make the adsorbent from the Activated Carbon at Husk Jengkol (ACHJ) and know the characteristics adsorbent ACHJ which have been processed. This study design is CRD (Completely Randomized Design) of 5x3 factorial and two replications. Factor A (size adsorbent) consists of 5 levels: A1 (20 mesh), A2 (40 mesh), A3 (60 mesh), A4 (80 mesh), A5 (100 mesh). Factor B (activator) consists of three levels: B1 (without activator / control), B2 (activator NaOH of 0.1 M), B3 (activator HCl of 0.1 M). The data was analyzed by analysis of variance (ANOVA) and a further test Duncan's New Multiple Range Test (DNMRT) at the 5% significance level. The results showed that there was a robust interaction between the size of the adsorbent and an activator that was used on all parameters of observation. The best adsorbent ACHJ has the size of 100 mesh with 0.1 M HCl activator, its characteristics: yield (23.69%), water content (2.84%), volatile content (1.13%), ash content (3.16 %), fixed carbon (92.87%), Iodine adsorption (1064.6647 mg / g) as well as having the largest pores of the adsorbent.

Informasi umur simpan merupakan salah satu informasi yang wajib dicantumkan oleh produsen pada kemasan produk pangan, Kewajiban produsen untuk mencantumkan informasi umur simpan ini telah diatur oleh pemerintah dalam UU Pangan tahun 1996 serta PP Nomor 69 tahun 1999 tentang Label dan kadaluarsa (umur simpan) pada setiap kemasan produk pangan. Hal ini terkait dengan keamanan produk pangan tersebut dan untuk menghindari pengkonsumsian pada saat kondisi produk sudah tidak layak dikonsumsi. Untuk itu perlu ditelaah mengenai regulasi titik kritis, umur simpan dan kemasan, dalam upaya memperpanjang umur simpan produk pangan khususnya produk instan fungsional. Pengolahan untuk memperpanjang umur simpan produk pangan perlu mengantisipasi faktor-faktor yang dapat menimbulkan kerusakan mutu. Penentuan umur simpan juga perlu mempertimbangkan faktor teknis dan ekonomis berkaitan dengan upaya distribusi produk yang di dalamnya mencakup keputusan manajemen yang bertanggung jawab.

Indonesia is one of the largest coconut producers in the world. However, diversification of processed coconut products in Indonesia is still far below other countries, such as the Philippines. Concerning this, the Indonesian government expects the development of an integrated coconut industry in Indonesia. This research aims to determine the process of determining processed products of coconut commodities that are prospective to be developed in an integrated manner in Indragiri Hilir, Riau, Indonesia. Seven stakeholders involved in the development of coconut agroindustry are interviewed. They are asked to fill in the questionnaire. The data obtained from the interviews and questionnaires were analysed using Fuzzy Group Decision Making technique. The independent preferences used are Multi Expert-Multi Criteria Decision Making and the Analytical Hierarchy Process (AHP) method. The results showed that prospective products developed for integrated coconut agro-industry were coconut oil, palm sugar, and shell charcoal. This result was obtained based on nine assessment criteria conducted by seven experts on ten alternative coconut products processed products. Coconut oil is very prospective to be developed if viewed from the aspect of the criteria of market opportunities and its linkages with the downstream industries. Moreover, coconut sugar also has an excellent prospect as the world market demand for palm sugar in Indonesia is quite significant, besides its absorption of labour and environmentally friendly. Shell charcoal is an industry with low production costs, but it has a great influence on the employment. The high demand of the world market also resulted in shell charcoal having high potential to be developed.

This study aims to design a model by providing several policy alternatives that are useful to assist the government in determining appropriate policies in increasing patchouli oil production from the supply aspect. The supply to be studied is patchouli plantations. The plantation is one of the important aspects affecting patchouli oil production. The choice of alternatives is based on testing alternative policies on a computerized model. Patchouli plantation models are made in line with real systems using system dynamics. From the results of the study, there are several policy alternatives that can be taken by the government, policies related to land expansion and conversion, policies related to increasing agricultural production, policies related to human resource improvement, policies related to agricultural equipment assistance and policies related to the use of superior seeds in plantations.

Corn silk has not been well-utilized. Actually it has the capacity to develop into functional food because it contains bioactive compounds and high natural antioxidant such as flavonoids and phenolics and positive effects on human health. There are several factors that influence the quality of corn silks extracts, including ratio (raw:solvents) and extraction temperature. This research was couducted to determine the influence of ratio (raw:solvent) and extration temperature of corn silk extracts. The experimental design used Randomized Block Design (RBD) which consisted of two factors and 3 replications. The first factor was type of solvent. All treatment use (raw:solvents) ratio at (1:4). The first factor consists P1=raw:ethanol (1:4)(w/v), P2=raw:methanol (1:4)(w/v), P3=raw:ethyl acetate (1:4)(w/v), and P4=raw:acetone (1:4)(w/v). and the second factor was extraction temperature that consists S1=60°C, S2=70°C, and S3=80°C. Data were analyzed with analysis of variance, followed by Duncan Multiple Range Test (DMRT) test at 5% significant level. Parameters of chemical analysis were included (water, ash, protein, fat, and carbohyrate), and phytochemical analysis were included (total phenol, total flavonoid, activity antioxidant, beta carotene, and vitamin C). The results showed that the type of solvent and extraction temperature of corn silk extracts have significantly effect on water, ash, protein, fat, and, total phenol, total flavonoid, activity antioxidant, beta carotene, and vitamin C. Methanol solvent and extraction temperature at 60°C is the best treatment which have the highest protein and the lowest fat content at 18.22%±1.13 and 0.17%±0.02 respectively, and the highest total phenol, total flavonoid, activity antioxidant, beta carotene, and vitamin C at 8216.89±132.39 μgGAE/g; 234.29±3.98 μgGAE/g; 215.27ppm±3.87; 80.80%±1.84; and 8.84%±0.45 respectively.

The purpose of this study were to determine the effect of temperature and roasting duration on physical characteristics  and quality of arabica coffee sensory,: find out the best temperature and roasting duration treatmen to physical characteristics and quality of arabica coffee sensory. This study used a factorial complete randomized design with two factors (200°C, 220°C and 240°C) and duration of roasting (12, 15, and 18 minutes). The variables observed in this study were rendemen (sucrose content of sugar cane crop or sample), water content, color value, acidity and sensory test of arabica coffee. The results showed that temperature and duration of roasting had effect on rendemen, water content, color value, acidity, flavor, taste and color of arabica coffee. The temperature of 220 ° C with 12 minutes of roasting is produceed the best physical characteristics and sensory quality of Singgalang arabica coffee, with 88.1% of rendemen, 1.23% of water content (bb), different color L (...

Patchouli oil is a type of oil obtained from the extraction of patchouli leaves and dried stems. In this study, the extraction process, also known as distillation, is conducted by Small and Medium Enterprises (SMEs) in West Pasaman, Indonesia. Patchouli oil must go through several steps before being by manufacturers, such as farmers, intermediaries, collectors. The interview and survey conducted show that SMEs are currently declining in West Pasaman due to the low selling price of patchouli oil while the production cost is high that declined farmers. Most traders do not add value to the product as they only collect patchouli oil and pass it on to next stages. This study aims to determine the production cost and profit margin of each stage in the supply chain of patchouli oil. Data were collected by interviewing the stakeholders, i.e., patchouli farmers, SMEs refining patchouli oil, collectors, and exporters. The production cost determined using traditional costing method. The results indicate that farmers obtain IDR 1.236 per day, while traders and collectors obtain respectively IDR 10.000 and IDR 3.833 a day. Surprisingly, the intermediary traders obtain the highest profit margin although they do not contribute to the added value of the product.

Coffee is a commodity that is essential to the international market. One of the best coffee from Indonesia is Mandailing coffee originating from North Sumatra. Simpang Banyak Mandailing Natal, North Sumatra Province is a centre of coffee agroindustry. It require best supplier in order to meet export market demand. Determination of required quality criteria in accordance with the standard of quality of coffee exports including the water content of 12%, a defective value below 4%, cherry seeds without mixture, cupping score is 85 and the uniform size of coffee beans. To meet the needs of the export market, the agroindustry also need a supply of coffee from the best coffee suppliers that have several criteria: Price, Quality, Production, and the accuracy of delivery by comparing these criteria at three suppliers chosen. A total of 10 experts were asked to choose an alternative based on the established criteria. Supplier selection weighting of data analysis in this study were calculated using analytical hierarchy process. The results showed that the most influential criteria to supplier selection criteria for Mandailing coffee is quality with a weight of 0.414 and a production with a weight of 0.277. Delivery accuracy weighting criteria is 0.245 and last criteria is the price of 0.065. While the best suppliers selected by the respondents is the Supplier Z with weights of 0.664 and supplier X (0.187) and last supplier is Y (0.176).

Cocoa pod is lignocellulosic waste which contain cellulose, hemicellulose, lignin, pectin and other compounds. Pectin is a polymer of D-galactaconic acid linked by an α-1,4 glycoside bond. Some carboxyl groups in pectin compounds undergo esterification with methyl (methylation) to methoxyl groups. This compound is referred to as pectinic acid or pectin. Pectin in cocoa pod can be produced by extraction. The purpose of this research is to know the physical and chemical characteristics of pectin-based edible film from cocoa pod. This research is conducted in two steps. The first stage is the extraction of pectin from cocoa pod, and the second stage is the process of making edible film. Pectin extraction was performed by using 5% citric acid. The extracted pectin will be made into an edible film using glycerol as plastisizer. The glycerol treatments are 0%, 2%, 4%, 6%, 8%. The design used was Completely Randomized Design (CRD) at 5% significant level. The results showed that the addition of glycerol has significant effect on water content, thickness, color and water vapor transmission rate.

As the source of nutrition in food, the product of rice vinegar also has advantages as anti-diabetes, anti-oxidation, anti-cholesterol and anti-bacterial which contribute to health. For the current research, the fermentation of black glutinous rice for producing rice vinegar used microbes contained in yeast tape and acetic acid bacteria (BAA). To get high-quality vinegar products, two stages of the optimization process are carried out. The first process is the fermentation process for the production of alcohol using yeast from tapai and the second process is a fermentation process for the production of acetic acid using Acetobacter aceti. The products are analyzed for their physicochemical and functional properties. Vinegar produced in the processes contained 52.04 g/L acetic acid, 21.83% anthocyanin level, 1844.72 (GAE mg / L) total phenolic and 92.71% DPPH inhibition.

Bamboo plants in West Sumatra spread from the lowlands to the highlands elevation with the varieties that are very diverse and their usefulness to the community is also very diverse. Some varieties of bamboo plants in the highlands of West Sumatra are currently used by the community as a source of energy (fuel) in the agricultural processing industry. The type of bamboo that is often used as fuel is betung and buluh. There are differences in the characteristics of biomass in the three types of bamboo plants that are important to be considered as a source of biomass. Type of Betung which is grown in the highlands has an average stem height of 15 meters with the number of stems per ha approximately between 60.968-76,800 stems. The aim of the study was to see the physiochemical characteristics of different types of bamboo in various typologies of elevation of growing site. There are variations in the physicochemical properties of bamboo at different varieties and at different elevations of growing sites.