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All Journal Pro Food Jurnal Matematika: MANTIK Jurnal Agrotek UMMat Jurnal TAMBORA Jurnal Ekonomi dan Bisnis Indonesia Diseminasi : Jurnal Pengabdian kepada Masyarakat Jurnal Ilmiah Raflesia Akuntansi Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Abdi Panca Marga Jurnal Agroteknologi Pertanian dan Publikasi Riset Ilmiah (JAPPRI) Journal Of Human And Education (JAHE) Abdimas Indonesian Journal Safari : Jurnal Pengabdian Masyarakat Indonesia Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE) Jurnal Teknologi dan Mutu Pangan Matematika Sains Jurnal Teknologi Pangan dan Ilmu Pertanian Food and Agro-industry (FAGI) Journal Protech Biosystems Journal Matematika Sains: Jurnal Ilmu Matematika
Mikhratunnisa, Mikhratunnisa
Universitas Teknologi Sumbawa
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Optimasi Proses Produksi Bakery Bakoel Ummi Aila Menggunakan Integer Programming Metode Branch And Bound Dinda Mahriati; Mikhratunnisa Mikhratunnisa
Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Universitas Katolik Widya Karya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v1i3.934

Abstract

CV XXX is one of the micro, small and medium enterprises (MSME) engaged in the food sector, namely bread making. In carrying out its business ventures, CV XXX has a problem, which is not knowing whether the benefits are really maximized or not. The purpose of this study was to find out the effective optimization of the production process and to compare the maximum profit obtained by CV XXX before and after implementing Integer programming using the Branch and Bound method. The data used in this study is primary data obtained from the results of interviews with the CV Langsung Enak Bakery. Based on the results of the study, it was found that in order to optimize the production process effectively in one production run, it is better for CV XXX to produce 76 packs of vanilla chocolate bread, 58 packs of chocolate bread, 66 packs of meses cheese bread, 6 packs of sliced combed bread, 52 packages of torn comb bread, and 614 boxes of white bread, and did not produce 2-flavor bread, 8-flavor bread, chocolate meses bread, round sweet bread, variety comb bread and plain white bread. The maximum profit earned is Rp. 3,024,378 with a total of 872 packaged products and an increase in profits of 13.3% from factual conditions.
Analisis Faktor-Faktor Yang Mempengaruhi Pendapatan Usaha Tani Jagung Di Desa Ntonggu Kecamatan Palibelo Kabupaten Bima Hikma Wati; Mikhratunnisa Mikhratunnisa
Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Universitas Katolik Widya Karya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v1i3.935

Abstract

Corn is one of the world's most important food crops besides wheat and rice. Aside from being a source of carbohydrates, corn is also grown as animal feed. Corn farming is a business developed by the community in Ntonggu Village, Palibelo District, Bima Regency, so that it becomes the main commodity when summer arrives. Scarcity of fertilizers and pesticide costs, seed costs and labor wages that often increase every year are obstacles for corn farmers. The purpose of this study was to determine the effect of production factors (land area, cost of fertilizer, cost of pesticides, cost of seeds, number of workers, output prices and labor wages) on the income of corn farming and to determine the feasibility of corn farming in Ntonggu Village, Palibelo District, Bima Regency. The data used were obtained from observations and interviews with 35 respondents, the sampling technique used was purposive sampling method. The method used in this study is multiple linear regression and using the B/C ratio. The results showed that the factors affecting the income of corn farming in Ntonggu Village, Palibelo District, Bima Regency were the Factors of Land Area (X1), Number of Labor (X5) and Labor Wages (X7) and Based on the results of the analysis of income and feasibility of corn farming in Ntonggu Village, Palibelo District, Bima Regency, the average income of respondents was Rp. 11,673,773 of the total cost of Rp. 4,747,286. The feasibility analysis shows that the B/C ratio is 1.5 so that corn farming in Ntonggu Village, Palibelo District, Bima Regency is profitable and feasible.
Uji Karakteristik Briket Berbahan Baku Tempurung Kelapa dengan Perekat Tepung Kanji Berdasarkan Variasi Ukuran Partikel dan Dimensi Zuhri Diana; Mikhratunnisa Mikhratunnisa
Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Universitas Katolik Widya Karya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v1i3.937

Abstract

The use of biomass as a renewable source for the development of bioenergy and biomaterials can also address the increasing needs of the community. Biomass is a more environmentally friendly alternative to oil and coal, which can replace non-renewable fuels. Biomass raw material with a high calorific value, is usually used as a mixing base or the main raw material in the manufacture of biobriquettes. The characteristics of briquettes made from coconut shell charcoal with starch adhesive are varied in dimensions and particle size of the charcoal. One of the adhesives that can be used to glue charcoal particles together to get compact briquettes is starch. This study aims to determine the effect of variations in the dimensions of charcoal and particle size used on the characteristics of briquettes made from coconut shell with starch adhesive. The method used was an experiment with Completely Randomized Design (CRD) testing three repetitions. The independent variables in this study were dimensional variations, namely cubes and pyramids, as well as variations in particle size using mesh 60, 80, and 100. The dependent variables in this study were the values of moisture content, ash content, destruction index, and heating value. From the results of testing a completely randomized design using ANOVA, it was found that the dimensions of the briquettes affected the ash content and flammability of the briquettes, while the particle size affected the moisture content, ash content, and flammability of the briquettes. Both dimensions and particle size have no effect on the briquette destruction index
Analisis Kandungan Fosfor Pada Pupuk Organik Cair Berbahan Dasar Limbah Daun Ubi Kayu, Buah Mangga dan Bayam Dengan Variasi Bioaktivator (EM-4 Untuk Tanaman dan Ragi Tape) Ramli Ramli; Mikhratunnisa Mikhratunnisa
Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Universitas Katolik Widya Karya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v1i3.938

Abstract

Organic waste is waste consisting of biological elements that have a high level of bacterial reproduction so that it needs to be processed into materials that are useful for plants. Therefore organic waste which is a container as a place for the growth of bacteria and microorganisms, organic waste which can be used as liquid organic fertilizer. Organic fertilizers can be made by a fermentation process that uses a mixture of tape yeast starter and Em-4 as a bioactivator. The purpose of this study was to determine the differences in phosphorus content in liquid organic fertilizers made from waste (Cassava Leaves, Mango Fruit and Spinach) using EM-4 bioactivators for Plants and Tape Yeast. The method used in this research is the experimental method. The parameter to be tested in this study is the phosphorus content test. According to the Regulation of the Minister of Agriculture No.28/SNI/Permentan/OT.140/2/2009 which states that the standard for liquid organic fertilizer with a minimum pH of 6.8 is a maximum of 7.49 and phosphorus (p2o2) is a minimum of 0.10%.
pengujian karakteristik alat perajang porang Jufri Efendi Solin; Mikhratunnisa
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agricultural Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Porang (Amorphophallus muelleri) merupakan jenis tumbuhan berumbi yang tumbuh secara alami di hampir semua hutan di Indonesia. Porang biasanya tumbuh di daerah dengan vegetasi sekunder, kebun, hutan jati, dan tepi hutan desa. Tanaman Porang umumnya dapat tumbuh pada semua jenis tanah. Seiring berkembangnya teknologi yang semakin canggih dan kebutuhan akan mesin-mesin yang dapat meningkatkan produksi hasil pertanian dan pengrajin makanan ringan khususnya produk olahan dari umbi-umbian. Oleh karena itu, diperlukan alat yang memudahkan dalam pengolahan industri makanan ringan dengan hasil yang optimal dan harga yang relatif murah. Karakteristik alat ukur merupakan pengukuran secara menyeluruh (persiapan, pelaksanaan dan analisis) yang bisa diandalkan keberhasilannya. Seseorang tidak akan dapat merancang pengukuran dengan benar tanpa mengetahui arti dari karakteristik alat ukur. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik alat perajang porang. Hasil proses pengujian kapasitas pemotong sebanyak 818.836 kg/jam. Kemudian, pada hasil ketebalan rata-rata adalah 5.6854 mm. Hasil persentase bahan yang rusak sebanyak 0.0744%. Dan hasil persentase bahan yang tertinggal dalam alat adalah 0.026%.
OPTIMASI PRODUKSI OLAHAN RUMPUT LAUT DI UMKM XYZ MENGGUNAKAN METODE BRANCH AND BOUND Indah Nur Aini; Mikhratunnisa Mikhratunnisa
Matematika Sains Vol 1 No 2 (2023): JURNAL MATEMATIKA SAINS VOLUME 1 NOMOR 2 TAHUN 2023
Publisher : Fakultas Sains Dan Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34005/ms.v1i2.3172

Abstract

MSME XYZ is one of the active UMKM and has considerable market potential in West Sumbawa Regency. The problem commonly faced by UMKM, especially MSME XYZ is how to properly combine production factors or resources owned to obtain maximum profit. This study aimed to determine the production process's optimization and the maximum profit obtained by MSME XYZ by using the branch and bound method. Based on the study's results, it was obtained that for effective optimization of the production process, MSME XYZ should produce 16 packages of seaweed sticks, 11 packages of seaweed dodol, 8 packages of seaweed brownies, and 4 packages of seaweed ice cream in one production. So that the total profit from each type of product in each package is Rp. 243.700 for one-time production. The maximum profit obtained by MSME XYZ in one production is Rp. 110.712 and an increase in profits of 5,7% from factual conditions
PELATIHAN PEMBUATAN TEPUNG BIJI SORGUM PUTIH DENGAN PENAMBAHAN KONSENTRASI RAGI DI DESA BOAK KELURAHAN UNTER IWES KABUPATEN SUMBAWA Afgani, Chairul Anam; Nairfana, Ihlana; Azis, Lukman; Mikhratunnisa, Mikhratunnisa
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 2, No 1 (2021)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v2i1.4219

Abstract

Sorghum is one of the cereal commodities that is quite well used in the manufacture of flour. In Indonesia, the utilization of sorghum seeds is still not maximally used. At this time, sorghum seeds are used as animal feed and boiled directly for consumption. The aim of manufacture of white sorghum seed flour with the addition of yeast in Boak  Village, Unter Iwes was to extend shelf life and facilitate its use. The provision of knowledge is done by providing socialization, discussion and practice. The results show that the community understood sorghum seeds as flour in the manufacture of food and processed with a good quality. Processing sorghum seeds with the addition of yeast is a way to extend the shelf life of sorghum and make it easier to  be processed into various food products.
Uji Karakteristik Briket Berbahan Baku Tempurung Kelapa Dengan Perekat Tepung Kanji Berdasarkan Dimensi dan Berat Ariski, Muhammad Alfandi; Mikhratunnisa, Mikhratunnisa
Cangkok Vol 5 No 2 (2023): September : Jurnal Agroteknologi Pertanian dan Publikasi Riset Ilmiah
Publisher : Universitas Gajah Putih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55542/jappri.v5i2.756

Abstract

Briquettes are a type of solid formed from materials which then experience hardening according to predetermined quality standards. In Indonesia, the quality standards for briquettes are regulated by SNI 01-62352000. This standard includes provisions that briquettes must have a maximum moisture content of 8%, mass loss when heated to 9500℃ must not exceed 15%, maximum ash content of 8%, and minimum calorific value of 5000 cal/g. This study aims to examine the effect of variations in dimensions and weight of charcoal on coconut shell briquettes with starch adhesive. The test was carried out using a completely randomized design (CRD) with three repetitions. The results showed that dimensions and weight had an effect on the moisture content, ash content, and flammability of the briquettes but had no effect on the crushing index. Briquettes with cubic dimensions and a weight of 300 grams had the highest moisture content (8.65%) and the highest ash content (2.13%). The pyramid-dimension briquettes weighing 100 grams had the lowest moisture content (3.80%) and the lowest ash content (1.38%). The lowest destruction index was found in pyramid briquettes weighing 100 grams (0.248%). In cube briquettes weighing 200 grams, the calorific value is 4998 cal/gram.
Strategi Pengembangan Agroindustri Minyak Sumbawa di Desa Kelungkung Kecamatan Batulanteh Menggunakan Analisis SWOT Awaludin Isya Ansahri; Mikhratunnisa Mikhratunnisa
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 1 No. 2 (2023): Juni : Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v1i2.744

Abstract

Sumbawa Besar Regency is one of the regencies in the West Nusa Tenggara region which has very abundant forestry resources. The forest is used as a business engaged in the extraction of forest products which is processed into various kinds such as Sumbawa oil which is produced in Kelungkung Village, Batulanteh District. The raw materials for making Sumbawa oil are obtained directly from the mountains and forests in the region which are efficacious as traditional medicines. The purpose of this study was to obtain a strategy and determine strategic priorities in the development of the Sumbawa oil agro-industry in Kelungkung Village, Batulanteh District. The stages of this research started with a field study by interviewing Sumbawa oil agro-industry players in Kelungkung Village, Batulanteh District. The analytical method used is SWOT analysis (Strengths, Weaknesses, Opportunities, Threats) and the QSPM matrix to obtain strategic priorities. Based on the results of the study, it was found that the position of the Sumbawa oil agro-industry was in quadrant I, namely supporting an aggressive strategy. Furthermore, based on the research results obtained by the QSPM matrix, 9 alternative strategies were obtained, and the prioritized strategy was to maintain and improve product quality according to tradition as a natural medicine that was of interest to consumers.
Chitosan and Drying Temperature Optimization on the Quality of Bage Lemuru Fish using RSM Methods Afgani, Chairul Anam; Mikhratunnisa; Hadi, Sofyan; Komarudin, Nurul Amri; Nuraisyah, Anni; Isworo, Rhestu
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 11 No. 1 (2023): June 2023
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v11i1.167

Abstract

Bage is a traditional fermented fish in Sumbawa made from lemuru fish (Sardinella lemuru). The aims of this study were to determine the chemical properties (moisture content and crude protein), microbial properties, and the panellist’s preferences for bage fish products after the addition of chitosan during the process. Optimization analysis using Response Surface Methodology showed that the temperature acquired was 60.93˚C. The chitosan concentration amounted to 3.51%, resulting in a water content of 23.47% and protein content of 49.91%. The number of microbial colonies in all treatments did not exceed the maximum limit of salted fish category product, based on SNI 8273 – 2016, but the fungal growth was found in samples with a temperature of 53 and 55˚C on the 20th day. The highest level of panellist preference for taste and aroma of bage fish was at a treatment temperature of 60 ° C with the addition of chitosan 4.62%, whereas the best texture was obtained by treatment at a temperature of 53˚C with the addition of 4.62% chitosan
Co-Authors - Nurkholis Adi Ardiansyah Afgani, Chairul Anam Akbar, Arya Zufikar Amrullah, Shafwan Amry Purnama Mauladi Ariskanopitasari Ariskanopitasari Ariskanopitasari Ariskanopitasari, Ariskanopitasari Ariski, Muhammad Alfandi Awaludin Isya Ansahri Awaludin Isya Ansahri Cahyono, Tomy Dwi Devi Tanggasari Diah Anggeraini Hasri Dinda Mahriati Dzil Ikram, Fadhli Fitriyantari Harjito - Hartini Hidayati Hidayati Hikma Wati Indah Nur Aini Isworo, Rhestu Isworo, Rhestu Isworo Jufri Efendi Solin Komarudin, Nurul Amri Lukman Azis Lukmanul Hakim Lukmanul Hakim Madani, Hamzah Rizqi Maulana Fansyuri Mega Trishuta Pathiassana Muhammad Difhari Nairfana, Ihlana Nova Adhitya Ananda Nuraisyah, Anni Nuramaliyah, Nuramaliyah Oryza Safitri Radiansyah, Adi Ramli Ramli Rizaldi, Lalu Heri Rizqi, Reza Muhammad Rodiahwati, Wawat Safitri, Oryza Septian Anwar, Rizki Sofyan Hadi Soraya Soraya Tanggasari, Devi Tri Susilawati Yanti, Sahri Zuhri Diana