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Firmansyah, Raden Arief
Universitas Trunojoyo Madura
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Instant Corn Rice Product Development Hidayat, Khoirul; Mu'tamar, Mohammad Fuad Fauzul; Firmansyah, R Arief; Illahi, Wahyudi
Jurnal Teknik Industri Vol 20, No 2 (2019): August
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (342.838 KB) | DOI: 10.22219/JTIUMM.Vol20.No2.117-127

Abstract

The Madurese consumes corn as the primary source of carbohydrates. However, currently, they are experiencing a shift in consumption from corn to rice. It is caused by the availability of abundant rice. Moreover, another reason is the process of processing corn requires a relatively long time. The purpose of this research is to develop instant Madura corn rice. The method used in this research is the Quality Function Deployment (QFD) method. Based on the House of Quality matrix obtained 16 attributes of consumer needs both in terms of products and packaging. Highest Attributes of the needs of consumers are attributes without preservatives for the product aspect and presenting attributes for the packaging aspect. There are 17 attributes of technical requirements needed to meet the attributes of consumer needs. Highest priority  The technical requirements are the corn type attribute for the product side and the font-size attribute for the packaging aspect. The results of product comparisons with competitors, Madura corn rice products have advantages in the yellow color attribute. Furthermore, It needs to be improved attributes about the texture a little soft.
Penentuan kriteria desain pengukus singkong menggunakan Fuzzy-QFD R. Arief Firmansyah; Khoirul Hidayat
Jurnal Pendidikan Teknologi Pertanian Vol 8, No 1 (2022): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v8i1.30237

Abstract

Krepek tette is one of the traditional chips from Pamekasan. Generally, this product is a famous souvenir from the city. This product is usually produced by a small-medium enterprise (SME). In the krepek tette industry, the steaming process is dependent on wood as fuel. The condition makes the steaming process contributes significantly to the resulting carbon footprint. To support sustainable development goals (SDGs), explicitly ensuring sustainable consumption and production pattern. The production process technology in SMEs needs to be upgraded to achieve sustainable production. One of the solutions is to re-design the steamer for the steaming process of raw cassava. To achieve a good steamer design, gathering information about customer need is a fundamental step to accomplish. The research aims to investigate criteria steamer design that meets customer needs. The survey gathered data about customer requirements and pointed to employees in the krepek tette industry located in central production, Blumbungan sub-district, Pamekasan. All qualitative data were analyzed using fuzzy logic to quantify the value of customer requirements and engineering characteristics. House of Quality, the first matrix of QFD, was used to obtain engineering characteristics priority. There was 12 attribute of customer requirements; however, one attribute failed to meet minimum customer importance weight criteria. Translating customer requirements to engineering characteristics obtain ten attributes. Using fuzzy logic to rank engineering characteristics that meet customer requirements, obtain eight attributes for the design criteria of cassava steamer. The attributes were ignition system used heat element, stainless steel, the design used modular systems, used LPG fuel, input, and output process from the same side, temperature and steam disperse equally, and used under steam pressure
Penggunaan Vis-NIR untuk Deteksi Serangan Huanglongbing pada Daun Jeruk Raden Arief Firmansyah; Kudang Boro Seminar; Widodo .
Jurnal Keteknikan Pertanian Vol. 5 No. 1 (2017): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1684.301 KB) | DOI: 10.19028/jtep.05.1.%p

Abstract

AbstractHuanglongbing is citrus disease which is a major threat for citrus orchard. Neither disease has a cure nor an efficient means of control. Early detection is important to prevent development and spread of the disease. The most effective detection used DNA test by PCR. However, identification used DNA test required sample preparation, time-consuming and expensive. The objective of this study was to build detection of healthy and HLB-infected leaves software. The leaf samples collected from citrus orchard in Situgede village, Bogor. Sampleleaves divided into three group, Huanglongbing-infected leaves, healthy leaves and asymptomatic leaves. All samples was tested by PCR for verification visual symptoms of huanglongbing. Vis-NIR spectrometer with a spectra range of 339 to 1022nm was used to acquisition HLB-infected and healthy leaves spectral data. MSC, SNV, baseline correction, first and second derivative were used for pretreatment method. Artificial neural network was used to build classification model. X-loading plot from principal component analysis was used to obtain sensitive wavelength. Classification for healthy and HLB-infected classs used sensitive wavelength baseline correction-based had the best performance and high accuracy (100%). The classification model was embedded in software PC-desktop based which was used visual basic programming language. Asymptomatic leaves spectral from HLB-positive tree were used to testing classification model. Model classified data into HLB-infected group, which was consistent with PCR test. The result from this study indicated that developed software could be used to HLB detection in early stage of disease.AbstrakHuanglongbing adalah penyakit jeruk yang merupakan ancaman utama bagi budidaya jeruk. Tidak ada pengendalian yang tepat untuk Huanglongbing. Deteksi dini penting untuk mencegah penyebaran dan pengembangan penyakit ini. Deteksi dini yang paling efektif menggunakan tes DNA dengan PCR. Namun, identifikasi menggunakan tes DNA memerlukan persiapan sampel, memakan waktu dan mahal. Tujuan daripenelitian ini adalah membangun perangkat lunak deteksi daun sehat dan terinfeksi HLB. Sampel daun dikumpulkan dari kebun jeruk di Desa Situ Gede, Bogor. Sampel daun dibagi menjadi tiga kelompok, daun yang terinfeksi HLB, daun sehat dan daun belum bergejala. Semua sampel telah diuji dengan PCR untuk verifikasi gejala visual Huanglongbing. Spektrometer Vis-NIR dengan rentang spektrum dari 339-1022nm digunakanuntuk mengumpulkan data spektrum daun terinfeksi HLB dan sehat. MSC, SVN, baseline correction, turunan pertama dan kedua dari spektra digunakan sebagai metode praperlakuan. Jaringan syaraf tiruan digunakan untuk membangun model klasifikasi Plot X-loading dari analisis komponen utama digunakan untuk mendapatkan panjang gelombang sensitif. Klasifikasi terhadap kategori daun sehat dan sakit menggunakan panjang gelombang sensitif berbasis baseline correction memiliki nilai akurasi 100 % dan kinerja terbaik. Model klasifikasi yang ditanam pada perangkat lunak berbasis komputer desktop menggunakan bahasa pemrograman visualbasic. Data spektrum daun belum bergejala dari pohon positif terinfeksi HLB digunakan untuk menguji model klasifikasi. Model mengklasifikasikan data tersebut ke kelompok terinfeksi HLB, yang konsinten dengan hasil pengujian PCR yang juga mengelompokkan pada daun terinfeksi HLB. Hasil penelitian ini menunjukkan bahwa perangkat lunak dapat digunakan untuk deteksi HLB pada tahap awal perkembangan penyakit.
Life cycle assessment of raw and fried tette chips production Millatul Ulya; M. Fuad Fauzul Mu’tamar; R. Arief Firmansyah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 1 (2020)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2020.003.02

Abstract

Madura has typical cassava-based food products including cassava chips, raw tette chips and fried tette chips produced by Small and Medium-sized Enterprises (SMEs). The production process of the three products varies and produces different environmental impacts. This study aims to evaluate and compare environmental impact assessments in the production of raw tette chips and fried tette chips using Life Cycle Assessment (LCA) approach. This study evaluates the product life cycle from the procurement of raw materials until the product is consumed. The results showed that fried tette chips had a lower environmental impact than raw tette chips per 500 gram basis. Climate change, photochemical oxidation and eutrophication are environmental impacts identified in this study. The results of this study are expected to get a comprehensive environmental footprint of the product system with respect to sustainable production and consumption.
A STUDY OF BENEFIT AND COST ANALYIS OF THE COMPOSTING AND THERMAL DECOMPOSITION FOR ORGANIC WASTE MANAGEMENT Raden Arief Firmansyah; Khoirul Hidayat
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.8741

Abstract

Awareness of Indonesian people about waste management is low, specifically in organic waste management. Organic waste management is relatively easy. On the other hand, the community or person always chooses open dumping and open burning. These techniques are not sustainable actions, for the environment, even for living things. Waste could be managed sustainably, i.e., composting and thermal decomposition (pyrolisis). Composting produces organic fertilizer that is saleable and profitable. Thermal decomposition (pyrolysis) potentially have three product, bio-oil, bio-char, and syngas. These products are marketable and promising too. This research aims to study the potential application of composting and thermal decomposition technology on a small-neighborhood scale based on cost-benefit analysis. The study used benefit-cost analysis. Literature studies collect data from national and international journals, law products, and government policies. The study resulted that composting required more area than pyrolisis. It is a constraint criterion to consider applying the composting method in TPS 3R. The social cost green house gas (GHG) was the biggest component that contributed to the total cost. Meanwhile, in total benefit, the benefit sale of product solid waste treatment was the biggest. Pyrolisis was more feasible than composting based on BCR value. The composting duration was the limiting factor that affected the BCR value negatively (less than 1). It indicated to sustainable running, TPS 3R should be subsidized on investment and operational costs. Composting should be applied at the household level to achieve the maximal benefit. Sharing responsibilities between the household level and TPS 3R management about percentage of processing organic waste should be implemented. It could level out household participation in solid waste management.
Pelatihan Guru SMA: Identifikasi Potensi Rempah dan Jamu secara In Silico Supriyanto Supiyanto; Enung Siti Nurhidayah; Darimiyya Hidayati; Askur Rahman; Banun Diyah Probowati; R. Arief Firmansyah; Iffan Maflahah; Rakhmawati Rakhmawati; Muhammad Fahkry
Jurnal Pengabdian Pada Masyarakat Vol 8 No 4 (2023): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/jppm.v8i4.481

Abstract

Peningkatan pengetahuan agroindustri jamu dan rempah sangatlah penting bagi masyarakat madura. Pengabdian masyarakat yang dilaksanakan oleh prodi TIP adalah pelatiahan penggunaan softwere berbasis web untuk identifikasi rempah dan jamu secara in silico kepada guru kimia dan biologi SMA di Kabupaten Pamekasan. Tujuannya untuk meningkatkan literasi digitalguru kimia dan biologi yang dapat mempermudah melakukan identifikasi potensi rempah dan jamu. Abdimas ini menggunakan metode pelatihan dan evaluasi kegiatan menggunakan kuesioner. Kegiatan abdimas ini sangat bermanfaat bagi guru kimia dan biologi karena dapat meningkatkan literasi digital dan dapat mempermudah melakukan identifikasi potensi rempah dan jamu dan secara umum para peserta pelatihan merasa puas dengan pelatihan ini baik dari topik, kompetensi narasumber, penyampaian materi, durasi materi maupun alat peraga pelatihan. The increasing knowledge of the herbs and spices agroindustry is very important for the people of Madura. In response, the TIP study program conducted a community service through training on web-based software in silico to identify the spices and herbs for high school chemistry and biology teachers in Pamekasan Regency. Its goal is to increase the digital literacy of chemistry and biology teachers to simplify the identification of potential spices and herbs. The training and evaluation based on questionnaires are used as the method. This ABDIMAS is very useful for chemistry and biology teachers since it improves digital literacy and makes identifying the potential of spices and herbs easier. In general, the trainees are satisfied with the topic, the resource person's competence, the material's delivery, the material's duration, and the training aids provided in this event.
Strategi Pengembangan Sate Sebagai Makanan Khas Daerah Madura Hidayat, Khoirul; Natalia, Henni; Rakhmawati, Rakhmawati; Firmansyah, R. Arief
Parjhuga : Jurnal Penelitian dan Pengembangan Daerah Vol 1 No 2: December 2023
Publisher : Badan Penelitian dan Pengembangan Daerah Kabupaten Bangkalan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60128/parjhuga.v1i2.1

Abstract

Sate merupakan salah satu produk lokal yang memiliki keunikan masing-masing berdasarkan bahan yang digunakan, cara pemasakan, maupun bumbu pelengkap yang digunakan. Sate Madura adalah salah satu sate khas daerah yang terkenal dengan kelezatan bumbu kacangnya. Kelemahan dari bumbu sate, yaitu memiliki umur simpan pendek serta merupakan produk yang dibuat berdasarkan permintaan konsumen. Untuk mengatasi permasalahan tersebut, maka perlu adanya pengembangan bumbu sate Madura instan. Tujuan dari penelitian ini adalah mengetahui alternatif bentuk produk bumbu sate Madura instan yang diinginkan konsumen. Metode yang di gunakan dalam penelitian ini adalah metode Value Engineering (VE),  karena mampu menciptakan produk biaya minimal dengan performansi yang maksimal. VE memiliki lima tahapan yaitu tahap informasi, kreatif, analisis, pengembangan, dan rekomendasi. Hasil penelitian ini menunjukkan bahwa bentuk produk yang diinginkan konsumen yaitu bumbu sate instan pasta. Terdapat lima atribut antara lain atribut rasa, warna, bentuk, kemasan, dan berat bersih. Nilai tertinggi dari kelima alternatif yang ditawarkan yaitu pada alternatif 2 dengan desain rancangan produk rasa original, warna kecoklatan, bentuk pasta, kemasan standing pouch, berat bersih 100 gram tiap kemasan. Selain itu, alternatif 2 termasuk alternatif dengan biaya produksi paling rendah yaitu Rp. 2.746,-, sehingga sesuai dengan tujuan penggunaan metode value eengineering, yaitu menurunkan biaya yang tidak diperlukan tetapi tetap menjaga kualitas produk dan tetap memperhatikan apa yang diinginkan konsumen.
Preferensi Konsumen Tentang Kualitas Produk Dan Layanan Di Kafe Tematik (Studi Kasus Di Bangkalan) Fadilah, Nur; Firmansyah, Raden Arief; Maflahah, Iffan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): Juni
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.2024.v12.i02.p07

Abstract

One of the causes of the increasing number of café is the viral 3F phenomenon. This condition increases competition between other cafés. Assessment of customer satisfaction could be an effort to design a marketing strategy to ensure business sustainability. This study aims to determine customer satisfaction and the importance of customer parameters regarding product and service quality, particularly theme café cases. Data was collected by questionnaire using nonprobability sampling and purposive sampling. Data was analyzed to assess customer satisfaction using the CSI method, the priority attributes were determined by the PGCV method, and IPA assessed the determination of the most priority attribute. The CSI result showed customer satisfaction on level satisfy. In detail, CSI for product attributes was 72.73% in population A and 73.71% in B. Meanwhile, for service quality, CSI at populations A and B was 77.84% and 78.41%, respectively. A total of 5 of the most priority attributes were to be enhanced based on PGCV and IPA results. For product quality, i.e., conformity between food quality and price (P4), conformity between food price and portion (P5) and conformity between food price and taste (P6). Meanwhile, the most prioritized improvement was the cleanliness and neatness of the café (S4) and order response time (S18). Keywords : CSI; Café; IPA; Loyalty; PGCV Salah satu faktor penyebab meningkatnya jumlah kafe adalah adanya fenomena yang disebut food, fashion, and fun (3F). Kondisi tersebut menyebabkan persaingan antar kafe menjadi ketat. Pengukuran tingkat kepuasan pelanggan dapat menjadi usaha untuk menyusun strategi pemasaran demi keberlanjutan usaha. Penelitian ini bertujuan untuk menentukan tingkat kepuasan pelanggan dan atribut kepentingan pelanggan terhadap kualitas layanan dan produk, khususnya kafe yang mengusung konsep tema tertentu. Pengumpulan data dilakukan dengan kuisiner menggunakan metode nonprobability sampling, teknik yang digunakan yaitu purposive sampling. Pengolahan data meliputi pengukuran tingkat kepuasan konsumen dengan metode CSI, penentuan atribut prioritas berdasarkan nilai PGCV dan penentuan atribut prioritas utama untuk ditingkatkan berdasarkan hasil IPA. Hasil nilai CSI menunjukkan bahwa penilaian pelanggan berada pada tingkat puas. Secara rinci didapatkan tingkat kepuasan pelanggan terhadap kualitas produk adalah 72.73% untuk kelompok A dan 73.71% untuk kelompok B. Sedangkan untuk kualitas layanan, nilai CSI untuk kelompok A adalah 77.84% dan untuk kelompok B, 78.41%. Total 5 atribut prioritas utama untuk dtingkatkan dari hasil PGCV dan IPA. Untuk atribut kualitas produk yaitu kesesuaian kualitas dan harga makanan (P4) dan kesesuaian harga dan porsi makanan (P5) dan kesesuaian harga dan rasa makanan (P6); Sedangkan untuk atribut kualitas layanan terdiri atas kafe bersih dan rapi (S4) dan kecepatan penyajian pesanan (S18). Kata kunci : CSI; Kafe; IPA; Loyalitas; PGCV
Penyuluhan tentang Pentingnya Mencantumkan Tanggal Kaduluarsa pada Kemasan Produk Kerupuk Amplang di Desa Kertasada, Sumenep Kusuma, Rendra; Firmansyah, Raden Arief; Asih, Dessy Novitasari Laras; Andrianingsih, Very
Abdi Techno Jurnal AbdiTechno, Vol. 5, Nomor 1, Januari 2025
Publisher : Departemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/abditechno.vi.1463

Abstract

In the market, it often happens that the packaging for Amplang cracker products already has an expiration date in the form of a list of months and years, but the list of months and years is still not checked. This service aims to provide an understanding of the importance of including an expiration date on the packaging of Amplang cracker products. The method of this service uses lectures and discussions about the reasons why it is essential to include an expiration date, the expiration time of fish cracker products, the benefits of having an expiration date on the packaging for producers and consumers, and the health impacts if consumers consume expired packaged food products. It's crucial to be aware that consuming expired products can have profound health implications, underscoring the need for caution. The results of this outreach had an impact on the Amplang UD cracker UKM. Putri, from initially not checking the expiration month and year, became committed to always checking the expiration month and year of products.
Rancang Bangun Mesin Tanam Padi Dengan Menggunakan Pendekatan Quality Function Deployment Hidayat, Khoirul; Mu'tamar, M Fuad Fauzul; Firmansyah, R. Arief
INVANTRI (Inovasi Dan Pengelolaan Industri) Vol 4 No 2 (2025): FEBRUARI
Publisher : Teknik Industri, Fakultas Teknik, Universitas Hasyim Asy'ari

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

Abstract

Indonesia has various types of plants that can be cultivated throughout the year, such as rice, corn, soybeans, palm oil, coffee, tea, and cocoa. Rice is the most widely planted agricultural commodity and is a staple food for most Indonesians. Indonesian people still have extensive rice fields planted with rice. However, many young people now refuse to become farmers because they are considered unpromising to meet their needs. Therefore, it is necessary to research the design of rice planting machines. The purpose of this study is to design a rice planting machine according to the needs of farmers. The results of this study indicate that there are complaints from farmers during rice planting. Complaints are pain in body parts such as the neck, shoulders, waist, back, wrists, fingers, thighs, legs, and ankles. Therefore, it is necessary to design a rice planting machine to avoid complaints from farmers when planting rice.
Co-Authors Askur Rahman DARIMIYYA HIDAYATI Dessy Novitasari Laras Asih Enung Siti Nurhidayah Iffan Maflahah Illahi, Wahyudi Khoirul Hidayat Khoirul Hidayat Khoirul Hidayat Kudang Boro Seminar Kusuma, Rendra Muhammad Fahkry Mu’tamar, Mohammad Fuad Fauzul Natalia, Henni NUR FADILAH Probowati, Banun Diyah Rakhmawati Rakhmawati Rakhmawati Rakhmawati Supriyanto Supiyanto Ulya, Millatul Very Andrianingsih Widodo Widodo