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All Journal Jurnal Teknik Industri dan Manajemen Rekayasa Journal of Food Industrial Technology
Rois Indriawan
Politeknik Negeri Ketapang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering

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Pengolahan Nugget Ayam Dengan Penambahan Ubi Jalar: Processing Of Chicken Nuggets With The Addition Of Sweet Potato Julita fery fannya; Nurimansyah Nurimansyah; Rois Indriawan; Ningrum Dwi Hastuti; Assrorudin Assrorudin
Journal of Food Industrial Technology Vol. 3 No. 2 (2026): Mei
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v3i2.7099

Abstract

Penelitian ini dilakukan bertujuan untuk mengetahui pengaruh penambahan ubi jalar terhadap karakteristik nugget ayam yang dihasilkan, yaitu sifat fisik, kimia, dan organoleptik. Nugget ayam adalah produk olahan daging yang praktis dan banyak digemari hampir oleh semua kalangan, namun umumnya memiliki kandungan serat yang rendah. Oleh karena itu, dilakukan inovasi dengan penambahan ubi jalar sebagai sumber serat dan bahan pangan lokal yang bernilai gizi tinggi. Metode penelitian yang digunakan adalah metode eksperimen dengan beberapa variasi konsentrasi penambahan ubi jalar. Parameter yang diamati meliputi kadar air sebagai sifat kimia, serta uji organoleptik yang mencakup warna, aroma, tekstur, dan rasa untuk mengetahui tingkat penerimaan panelis. Hasil penelitian menunjukkan bahwa penambahan ubi jalar berpengaruh terhadap karakteristik nugget ayam, baik secara kimia maupun organoleptik. Semakin tinggi penambahan ubi jalar cenderung meningkatkan kadar air serta mempengaruhi tekstur dan warna produk. Secara organoleptik, perlakuan tertentu memberikan tingkat kesukaan panelis terbaik. Dengan demikian, penambahan ubi jalar berpotensi meningkatkan nilai gizi serta memberikan variasi karakteristik produk nugget ayam.
Analisa penyebab kerusakan produk cocopeat menggunakan diagram fishbone pada UMKM XYZ Dwi Adi Prastyo; Ira Arianti; Rois Indriawan; Irfan Cholid; Nurimansyah
Jurnal Teknik Industri dan Manajemen Rekayasa Vol 4 No 1 (2026)
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/jtimr.v4i1.14946

Abstract

[Analysis of the causes of damage to cocopeat products using a fishbone diagram in MSME XYZ] The cocopeat processing industry at the micro, small, and medium enterprise (MSME) level faces serious challenges related to product defects that negatively affect product value and consumer trust. This study aims to identify types of product damage in cocopeat and to systematically analyze the contributing factors at MSME XYZ. A descriptive qualitative approach was employed, guided by a quality management framework centered on root cause analysis. Data were collected through in-depth interviews with the business owner and production operators. The collected data were analyzed using a fishbone diagram with the 5M+1E categorization framework, encompassing the factors of man, machine, material, method, measurement, and environment. Fishbone diagram analysis revealed four primary factors contributing to cocopeat product defects: insufficient operator supervision during the packaging process (man), absence of scheduled maintenance for the shredding machine (machine), low pH characteristics of raw materials due to geographical factors (material), and manual portioning processes without standardized weighing tools (method). Product defects in MSME X's cocopeat are not caused by a single factor but rather by a combination of systemic weaknesses in the production process spanning human resources, equipment, raw materials, and work procedures, thereby necessitating comprehensive and structured improvements.
Co-Authors Assrorudin Assrorudin Dwi Adi Prastyo Ira Arianti irfan cholid Julita fery fannya Ningrum Dwi hastuti Nurimansyah Nurimansyah Nurimansyah