MEMAHAMI PENGEMBANGAN TEKNOLOGI DAN PRODUK INDUSTRI PROSES DARI TAHAP RISET KE TAHAP KOMERSIAL: STUDI KASUS PENGEMBANGAN INDUSTRI FERCAF

https://doi.org/10.5614/sostek.itbj.2021.20.2.2

Authors

  • Made Tri Ari Penia Kresnowati Program Studi Teknik Pangan Fakultas Teknologi Industri ITB
  • Yazid Bindar Program Studi Teknik Pangan Fakultas Teknologi Industri ITB

Keywords:

Fercaf, Industri Proses, Tingkat Kesiapan Teknologi

Abstract

Technology and products are developed based on innovation, through sequential stages from basic research to
commercialization. The concept of Technology Readiness Level (TRL) defines technology development into nine stages,
from idea generation (TRL 1) to the development of technology and products for commercialization (TRL 9). Leaping from
one implementation stage to another in technology development may result in technological valley of death. The process
industry is a group of industries that involve chemical processes in converting raw materials into products via series of
unit processes. Technology development for the process industry can also be defined in stages of technology readiness
levels, by using adapted specific targets for each stage. This paper presents a concept for assessing the development of
technology for the process industry. A case study on analyzing technology readiness level for the technology development
for the Fercaf industry is presented along with factors involved.

References

Tahap kesiapan teknologi. (2019, 12 Juli). Dalam Wikipedia. https://id.wikipedia.org/wiki/Tahap_kesiapan_teknologi

Arwanto. Prayitno, K.B. dan Suhendri, D. (2011). Tekno-Meter: Panduan Pengukuran Tingkat Kesiapan Teknologi. BPPT, Pusat Pengkajian Kebijakan Difusi Teknologi - BPPT

Prayitno, K.B. (2012). Sosialisasi TRL (Technology Readiness Level) Hasil Riset untuk Mendukung Kemampuan Inovatif Lembaga Litbang Daerah Dalam Penguatan Sistem Inovasi Daerah, Pusat Pengkajian Kebijakan Difusi Teknologi - BPPT

Arwanto dan Prayitno, K.B. (2013). Tekno-Meter Pengukuran Tingkat Kesiapan Teknologi: Suatu Upaya Mengurai Stagnasi Inovasi di Lembaga Litbang dan Perkuatan Hubungan Pemasok-Pengguna. http://lib.ui.ac.id/file?file=digital/2017-4/20448843-Tekno.pdf

Technology Readiness Level. (2021, 9 January). Dalam Wikipedia. https://en.wikipedia.org/wiki/Technology_readiness_level

Bindar, Y. (2016, 8 Nov). Pengembangan Produk atau Teknologi Berproses, Bertahap dan Peningkatan Berkelanjutan. http://yazid-bindar.blogspot.co.id

Bindar, Y. (2016). Closing the Gaps Between Designed and Operational Unit Process Performances Using CFD Technique. Prosiding The Engineering Science and Technology International Conference, Bung Hatta University,Padang, August 30-31, 2016

Jenkins, J. dan Mansur, S. (2011, Nov 16). Bridging the Clean Energy Valleys of Death: Helping American Entrepreneurs Meet the Nation's Energy Innovation Imperative. The Breakthrough Institute. http://thebreakthrough.org/archive/bridging_the_clean_energy_vall

B. J. Habibie. (2021, Januari 25). Dalam Wikipedia. https://en.wikipedia.org/wiki/B._J._Habibie

I Gede Wenten. (2020, Mei 24). Dalam Wikipedia. https://id.wikipedia.org/wiki/I_Gede_Wenten

Tonukari, N.J. (2004). Cassava and the future of starch. Electronic Journal of Biotechnology, 7(1)

Blagbrough, I.S., Bayoumi, S.A.L., Rowan, M.G., Beeching, J.R. (2010) Cassava: An Appraisal of Its Phytochemistry and Its Biotechnological Prospects. Journal of Phytochemistry, 71, 1940-1951.

Brauman, A., Keleke, S., Malonga, M., Miambi, E., Ampe, F. (1996). Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production. Applied Environmental Microbiology, 62, 2854.

Subagio, A. (2018). Modified Cassava Flour (MOCAL): The future of food security based on local potential, Majalah Pangan, 50, 92

Kresnowati, M.T.A.P., Bindar, Y., Aliwarga, L., Lestari, D., Prasetya, N., Tanujaya, A.R. (2014) Effects of Retting Media Circulation and Temperature on the Fermentation Process in Soft-Texture and Low Cyanognic Content Cassava Flour Production. ASEAN Journal of Chemical Engineering, 14(2), 67-75.

Meitha, A., Bindar, Y., Kresnowati, M.T.A.P. (2016). Effects of Cassava Chips Fermentation Conditions on The Produced Flour Properties. ASEAN Journal of Chemical Engineering. 16(1), 50 - 58.

Lestari, D., Bindar, Y., Kresnowati, M.T.A.P., Aliwarga, L., Destri, A., Gunawan, E. (2015). Effect of Hydrodynamic Flow Modes in Cassava Chips Retting Fermentor for Production of Fermented Cassava Flour. Prosiding Seminar Nasional Teknik Kimia Indonesia (SNTKI 2015), Yogyakarta, 12-13 Oktober 2015.

Kresnowati, M.T.A.P., Turyanto, L., Zaenuddin, A., Trihatmoko,K. (2019). Effects of Microbial Starter Composition on Nutritional Contents and Pasting Properties of Fermented Cassava Flour. ASEAN Journal of Chemical Engineering, 19(1), 12-24.

Handojo, L.A., Zefaya, S., Christanto, Y. (2016). Use of Convective Multiple Flash Drying to Dry Fermented Cassava: Comparison of Drying Methods and Whiteness Degree Analysis. Prosiding International Seminar on Chemical Engineering in conjunction with Seminar Teknik Kimia Soehadi Reksowardjojo (STKSR) 2016.

Kresnowati, M.T.A.P., Bindar, Y., Rahmina, F. (2018). Development of Instant Microbial Starter for Production of Fermented Cassava Flour: Effect of Vacuum Drying Temperature, Carrier Media, and Storage Temperature. Journal of Engineering and Technological Sciences, 50(6), 832 - 840.

Lestari, D., Yessica, Elvina, Kresnowati, M.T.A.P., (2019). Shelf-life Evaluation of Packaged Fermented Cassava Flour. Journal of Engineering and Technological Sciences, 51(1), 64 - 82.

Kresnowati, M.T.A.P., Bindar, y., Aliwarga, L., Lestari, D., Adzqia, F., Dwianto, L.N., Hazar, M. (2016). Fermentor untuk Produksi Tepung Singkong Terfermentasi, Paten Indonesia, nomor pendaftaran P00201607709

Published

2021-08-31