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All Journal Jurnal Pengabdian Masyarakat Peternakan Jurnal Teknologi Pangan dan Hasil Pertanian Journal of Community Development Journal of Food Engineering Jurnal Pengabdian Masyarakat dan Riset Pendidikan International Journal of Technology, Food and Agriculture
Hermanuadi, Didiek
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Journal : Journal of Food Engineering

 1 
Analisis Aspek Finansial dalam Perencanaan Unit Pengolahan Keju Mozzarella: Analysis of Financial Aspects in Planning a Mozzarella Cheese Processing Unit Alqowi Yanuarsyah, Aula; Hermanuadi, Didiek
JOFE : Journal of Food Engineering Vol. 3 No. 4 (2024): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i4.5028

Abstract

Mozzarella cheese is semi-matured cheese made from cow or buffalo milk. Mozzarella cheese has a soft, stringy and elastic texture. The aim of this research is to find a mozzarella cheese processing facility design and determine how feasible it is to set up a mozzarella cheese business. The standing location unit is located in Malang Regency, this location unit has a room area of ​​271.30 m2 and a total area of ​​2,357.5 m2. Has a production capacity of 3 tons per day, production cycle produces 469.47 kg, and 8 working hours per day. The results of the financial aspect analysis show that the NPV is IDR 2,063,253,246, B/C Ratio 1.1, IRR 66%, and PBP for 2 years. Based on these results, the establishment of a mozzarella cheese processing unit with a capacity of 3 tons per day is feasible because the financial feasibility criteria are met.
Perhitungan Neraca Massa Dan Energi Proses Pengolahan Tepung Pisang Kepok: Calculation of Mass and Energy Balance of Kepok Banana Flour Process zefanya yusuf, yudea; Hermanuadi, Didiek
JOFE : Journal of Food Engineering Vol. 4 No. 1 (2025): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v4i1.5033

Abstract

Pisang merupakan salah satu tanaman yang memiliki produksi cukup banyak di Indonesia. Salah satu karakteristik pisang adalah buahnya yang mudah rusak. Upaya agar dapat memperpanjang umur simpan pisang adalah dengan melakukan pengolahan buah pisang menjadi tepung. Tujuan penelitian ini memperoleh desain unit pengolahan dan kelayakan pendirian usaha tepung pisang. Pendirian unit tepung pengolahan tepung pisang berlokasi di Kabupaten Malang, Jawa Timur dengan kebutuhan ruang seluas 1.095m2. Kapasitas produksi tepung pisang yang akan dibangun adalah 20.000 kg pisang per siklus dan menghasilkan tepung pisang sebanyak 5.997 kg. Didapati hasil akhir pada neraca massa proses pengemasan adalah 5.997 kg dan nilai neraca energinya 527.764 kJ.
Co-Authors Alqowi Yanuarsyah, Aula Anang Febri Prasetyo, Anang Febri Asrianto, Noor Bahariawan, Amal Brilliantina, Aulia Budi Hariono Dinata, Gallyndra Fatkhu Djamali, R. Abdoel Eliyatiningsih Eliyatiningsih, Eliyatiningsih Erma Malika, Uyun Fadilah, Anggita Rizky Faizin, Muhammad Alif Hanif Fatur Rohman Iswahyono, Iswahyono Nanik, Abelina Novita Sari, Elok Kurnia Pertami, Rindha Rentina Darah Refa Firgiyanto Riztyani, Khofifah Rohman, Fadil Sakdiya, Siti Arifatu Siswadi, Edi Siti Djamila Sukri, Muhammad Zayin Supriyono Supriyono Tri hertamawati, Rosa Tri Rini Kusparwanti, Tri Rini Triardianto, Dimas Ujang Suryadi Yossi Wibisono zefanya yusuf, yudea