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All Journal Specta Journal of Technology Journal of Educational Learning and Innovation (ELIa) JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Darmono
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Other

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Utilization of Purple Sweet Potato (Ipomoea batatas 'Blackie') as Raw Ingredient in Pizza Production Khosyiati, Nur Evirda; Setiawan, Rizal Justian; Ma'ruf, Khakam; Azizah, Nur; Darmono
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 01 (2025): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v7i01.5083

Abstract

Indonesia remains highly dependent on wheat imports, reaching 7.39 million tons annually, threatening national food security. Additionally, this heavy reliance on wheat imports can jeopardize economic stability, as wheat prices are controlled by producing countries. Therefore, it is essential to find local food alternatives that can replace wheat, one of which is purple sweet potato (Ipomoea batatas Blackie), which is widely available in Indonesia. This study explores the potential of purple sweet potato as an alternative raw ingredient in pizza production to reduce dependence on wheat imports. The research employs an experimental method with qualitative and quantitative analysis. Pizza was prepared by partially substituting wheat flour with purple sweet potato, followed by an organoleptic test conducted by 20 panellists to evaluate taste, texture, aroma, color, and presentation. The results indicate that purple sweet potato pizza has a balanced nutritional composition, containing 250 kcal of energy, 40g of carbohydrates, 6g of protein, 8g of fat, 3g of fiber, 500IU of vitamin A, and 10mg of vitamin C per 100g. Market response to this product was highly positive, with an average overall score of 4.38 out of 5, indicating good consumer acceptance. The substitution of purple sweet potato in pizza not only enhances nutritional value but also offers a more sustainable local food alternative. This study concludes that this innovation has the potential to be developed within the food industry, support food diversification, and reduce reliance on imported wheat flour.
Utilization of Banana Stem (Musa paradisiaca L.) as a Raw Ingredient for Chip Production: Consumer Response Analysis and Economic Value Potential Khosyiati, Nur Evirda; Setiawan, Rizal Justian; Ma'ruf, Khakam; Azizah, Nur; Darmono
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 01 (2025): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v7i01.5089

Abstract

Banana stem or banana pith (Musa paradisiaca L.) is an often underutilized part of the banana plant, despite its high content of dietary fiber and polyphenols. This study aims to process banana stems into flour and use it as a base ingredient for producing chips, as well as to evaluate the product's quality based on sensory aspects and economic feasibility. The research method involves the process of banana stems flour production, mixing it with tapioca flour in various proportions, and conducting organoleptic testing with 22 panelists, consisting of academics and the general public. The results indicate that the optimal formulation is achieved with a 50% banana stem flour and 50% tapioca flour ratio. Quality testing showed that 95.4% of panelists rated the chips as savory with a distinct banana stem flavor, 100% agreed the color was brown and met the standard, 100% found the texture to be crisp and crunchy, and 97% considered the oval shape ideal. From an economic perspective, the production of these chips incurs a cost of IDR 50,000 per batch, with a selling price of IDR 1,500 per package and a net profit of IDR 1,450,000 per month. SWOT analysis and business strategy indicate that banana stem chips have potential for development as a home-based industry product with promising market prospects. In conclusion, the utilization of banana stems as a base ingredient for chips not only provides an innovative food alternative but also offers a competitive economic value.
The Implementation of Autodesk Inventor E-Module in The Study of Manufacturing Engineering Drawings: (Case Study at State Vocational High School 2 Kebumen) Yuta Noviantoro Pratama Yoga; Darmono; Rizal Justian Setiawan; Khakam Ma’ruf
Journal of Educational Learning and Innovation (ELIa) Vol. 4 No. 1 (2024): Journal of Educational Learning and Innovation (ELIa)
Publisher : Institut of Shanti Bhuana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46229/elia.v4i1.828

Abstract

This research is experimental. This research was conducted at SMK Negeri 2 Kebumen in the 2022/2023 academic year. The sample selection in this study was class XII TP 3 as much as 35 as the control class and class XII TP 4 as the experimental class with a total sample of 35. The experimental class was treated in the learning process using E-Module learning media, and the control class was given treatment in the learning process with conventional methods. The design used in this study was the Pretest and Post Test Control Group Design. The research instrument is in the form of learning outcomes. To test the hypothesis using the paired sample t-test. The analysis was conducted descriptively. The results of this study indicate that the effect of the E-Module on student learning achievement shows a significant increase compared to learning without the E-Module. the result of the sig value is less than (\alpha) = 0.05, then H0 is rejected and Ha is accepted which shows that there is an effect of the E-Module on student achievement.
Perancangan dan Penilaian Kinerja Kompor Berbahan Bakar Minyak Jelantah Berbasis Teknologi FFEAS Metode French Setiawan, Rizal Justian; Ma'ruf, Khakam; Darmono; Khosyiati, Nur Evirda; Azizah, Nur
SPECTA Journal of Technology Vol. 9 No. 3 (2025): Specta Journal of Technology
Publisher : LPPM ITK

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35718/specta.v9i3.1072

Abstract

Waste cooking oil or used cooking oil is potentially carcinogenic waste and dangerous to human health if used for cooking repeatedly. If waste cooking oil is disposed of in the environment, it can harm soil structure by impeding water movement in soil pores. Therefore, the development of waste cooking oil stove technology designed using the French method can be a solution to utilize waste cooking oil as an alternative fuel. The results of this research are a stove design and device that can use used cooking oil. This stove uses abundant waste cooking oil with efficient and clean combustion results through the use of FFEAS Technology. This stove uses a floating wick and an excess air system which makes the combustion process easier. The performance of the stove being developed can be seen in several tests such as ignition combustion duration, required pressure, operational time, fuel consumption rate, sensible heat, and latent heat. The results of three tests that have been conducted show that the average ignition duration of the stove is 12 minutes, the optimal pressure is 4-5 bar, the fuel consumption rate is 8.34ml/minute, the average latent heat is 1,095.82 watts, and the average sensible heat is 132.48 watts.
Co-Authors Khakam Ma’ruf Khosyiati, Nur Evirda Ma'ruf, Khakam Nur Azizah Rizal Justian Setiawan Setiawan, Rizal Justian Yuta Noviantoro Pratama Yoga