Article Per Year (5 Year)
p-Index From 2021 - 2026
1.037
P-Index
This Author published in this journals
All Journal Mozaic : Islam Nusantara Journal of Food Engineering Jurnal Pengabdian Masyarakat: BAKTI KITA JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Roisatun Nisaa Firdausiyah Abdur Rouf Sam
Universitas Nahdlatul Ulama Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
ELEMEN KOTA ISLAMI DALAM TATA RUANG KOTA BOGOR Raisatun Nisaa Firdausiyah Abdur Rouf Sam
Mozaic : Islam Nusantara Vol 8 No 1 (2022): Mozaic: Islam Nusantara
Publisher : Fakultas Keguruan dan Ilmu Pendidikan Universitas Nahdatul Ulama Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47776/mozaic.v8i1.523

Abstract

The Islamic city was originally a city built by the Prophet Muhammad Shollahu 'Alaihiwassalam with several considerations of ideological concepts that carried positive values ​​in Islam. An Islamic city is a city founded by Muslims for some time (Islamic civilization) or a downtown area that has certain elements identified as the main mosque, palace, market, cemetery, fort, Islamic law and various ethnic communities. The Islamic city is formed on various vertical and horizontal principles of life to achieve an Islamic identity. The city of Bogor is a city formed by the colonial government and is not the territory of the former Islamic kingdom. However, in its development the city of Bogor has elements of an Islamic city. Based on the results of the study, the spatial layout of Bogor City has 11 elements of an Islamic City. The non-physical elements discussed are elements of the Islamic City which include social and cultural elements, as well as government and policies in the City of Bogor. The physical elements of the Islamic City observed include the main road network, supporting road network, masjid jami, musalla (smaller prayer rooms/mosques), suqs (markets), citadel/ksar (royal palaces/local rulers), sur (walls), public squares, Islamic schools, settlements, turba and maqraba (private and public cemeteries), and qasaba (fortresses). Based on the level of tendency to develop, there are 11 elements that are getting stronger or their existence is increasing in the Islamic City element from the previous condition. There are 5 elements of the city that have undergone many changes to the building or facility. There are 9 elements of the city that have a positive or good impact on development time.
Control Of Inventory Of Raw Materials For Wine Products By Form 2 Phase Inventory Using Material Requirement Planning (Case Study At Pt. Xyz) Syifa Robbani; Ririn Fatman Nanda; Roisatun Nisa
JOFE : Journal of Food Engineering Vol. 2 No. 4 (2023): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i4.4331

Abstract

This research aims to analyzing the MRP method to obtain the lowest inventory costs of product wine. The raw material planning system carried out by PT XYZ uses sales data from the PPIC division to order all raw materials at one time. Preparing MRP requires input in the form of an ind schedule through the netting, lotting (economic order quantity (EOQ), lot for lot (LFL)), and offsetting. The output of the MRP method is a plan for ordering raw material requirements based on lead time. This MRP method can provide improvements to PT XYZ through the formation of a master production schedule, ordering schedule, and reducing inventory costs. Comparing the company's inventory costs with the MRP method for wine raw materials produces savings of 15% per year, and EOQ is more economical. SiO2 raw material produces savings of 55% per year, and EOQ is more economical. Purifying enzyme raw materials produces savings of 41% per year, and EOQ is more economical. The MRP process is carried out at 28% annually, and EOQ is more economical. Fermented extract raw materials produce savings of 14% per year, and LFL is more economical
Analisis Pengendalian Persediaan Bahan Baku Pada Usaha Makanan Beku Dengan Menggunakan Metode EOQ (Economic Order Quantity) Studi Kasus Di Pt. Tanabe Food Robbani, Syifa; Suparman, Suparman; Widyaningtyas, Shinta; Sam, Roisatun Nisa Firdausiyah Abdur Rouf; Ramadhani, Griselda Happy
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i04.p08

Abstract

One of the problems faced by business actors of PT Tanabe Food (Frozen Food) is the imbalance of good and proper raw material inventory. This study aims to analysis the raw material inventory process be adapted to the market's needs to minimize production costs and raw material inventory. This research uses the Economic Order Quantity (EOQ) method. Techniques in collecting data during this research are interviews, observation, and documentation. The results obtained in the research at PT Tanabe Food in using the EOQ method are the use of raw materials per period of 56,952.5 kg, the frequency of purchases is 12-13 times, the safety stock is 430.3 kg, the reorder point is 860.6 kg, and the total cost of raw material inventory is Rp. 5,356,168, while in the calculation, according to company policy is the use of raw materials per period of 61,964 kg, the frequency of purchases is 96 times, there is no safety stock, there are uncertain goods at the reorder point, and the total cost of raw material inventory is Rp. 87,281,408. The results show that the calculation of the EOQ method is more profitable than the company's existing calculations.
HIGIENITAS PENGELOLAAN DAGING KURBAN DI PPMNU KOTA BOGOR Hayaturrahman Hayaturrahman; Moh.Yusni Amru Ghozali; Abdul Qodir; Nurkabibullah Nurkabibullah; Roisatun Nisa Firdausiyah Abdur Rouf Sam
Jurnal Pengabdian Masyarakat : BAKTI KITA Vol. 6 No. 2 (2025): Mei - Oktober
Publisher : LPPM Universitas Islam Darul 'Ulum Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52166/baktikita.v6i2.9415

Abstract

Penyembelihan hewan kurban merupakan bagian penting dari perayaan Idul Adha. Namun, dalam praktiknya, proses penyembelihan hewan kurban sering kali menghadapi masalah dalam hal keamanan dan kebersihan makanan. Hal ini sangat penting untuk diperhatikan agar makanan yang dihasilkan tidak hanya halal, tetapi juga thayyib, yang berarti aman untuk dikonsumsi. Oleh karena itu, Pusat Studi Halal (PSH) Universitas Nahdlatul Ulama Indonesia (UNUSIA) melakukan pelatihan di beberapa tempat, salah satunya di Pondok Pesantren Mahasiswa Nahdlatul Ulama (PPMNU) di Desa Hambulu, Kecamatan Kemang, Kabupaten Bogor, pada Hari Raya Idul Adha 2024, dengan tujuan agar para santri dan mahasiswa dapat meningkatkan pemahaman mengenai higienitas dalam pengelolaan daging kurban. Kegiatan ini melibatkan kolaborasi dengan mahasiswa UNUSIA dan santri PPMNU, serta dukungan dari PSH UNUSIA. Ada empat langkah dalam metode pendampingan yakni persiapan, sosialisasi, pelaksanaan, dan evaluasi. Terdapat 13 unsur higienis yang menjadi standar penilaian. Hasil dari pendampingan tentang kegiatan higienitas pengolahan daging qurban di PPMNU didapatkan nilai 61,53%. Beberapa hal penting yang belum dipenuhi dalam kegiatan penyembelihannya adalah pemeriksaan ante-mortem dan post-mortem, pembuatan galian limbah hewan kurban, dan pemisahan antara jeroan dan daging dalam proses pengemasan
Strategi Peningkatan Konsistensi Rasa Minuman Kopi Menggunakan Fishbone Diagram dan Analytical Hierarchy Process (AHP) : Studi Kasus Kedai Kopi Ageng: Strategy for Improving Coffee Flavour Consistency Using Fishbone Diagram and Analytical Hierarchy Process : A Case Study of Kedai Kopi Ageng Shinta Widyaningtyas; Hendro Priyono; Muhammad Arwani; Roisatun Nisaa Firdausiyah Abdur Rouf Sam
Journal of Food Engineering Vol. 5 No. 3 (2026): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v5i3.6965

Abstract

Penelitian ini bertujuan untuk mengidentifikasi faktor penyebab inkonsistensi rasa serta menentukan prioritas strategi peningkatan mutu produk pada Kedai Kopi Ageng. Penelitian dilakukan menggunakan metode Fishbone Diagram untuk mengidentifikasi akar penyebab masalah dan Analytical Hierarchy Process (AHP) untuk menentukan prioritas strategi. Hasil penelitian menunjukkan bahwa inkonsistensi rasa dipengaruhi oleh empat faktor yaitu material, method, man dan machine. Selanjutnya, perhitungan AHP menunjukkan bahwa faktor material memiliki bobot prioritas tertinggi sebesar 0.667, diikuti oleh method sebesar 0.128, man sebesar 0.108, dan machine 0.097. Pada tingkat alternatif strategi, kerjasama strategis dengan supplier kopi menjadi prioritas utama dengan bobot sebesar 0.252, diikuti oleh perbaikan kontrak kerjasama supplier, implementasi SOP penyajian kopi, pembaruan SOP secara berkala, peningkatan kompetensi tenaga kerja, serta pendampingan dan evaluasi kinerja tenaga kerja. Hasil ini menunjukkan bahwa pengendalian kualitas bahan baku melalui penguatan kerjasama dan kontrak dengan supplier merupakan strategi utama dalam menjaga konsistensi rasa minuman kopi pada Kedai Kopi Ageng.
Co-Authors Abdul Qodir Ghozali, Moh. Yusni Amru Griselda Happy Ramadhani Hayaturrahman Hayaturrahman Hendro Priyono Muhammad Arwani Nurkabibullah Nurkabibullah Ririn Fatman Nanda Robbani, Syifa Shinta Widyaningtyas Suparman Suparman Widyaningtyas, Shinta