Article Per Year (5 Year)
p-Index From 2020 - 2025
3.453
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Agrointek Jurnal Agribest AGROMIX Jurnal Penelitian IPTEKS Jurnal Pendidikan Teknologi Pertanian Jurnal Pengabdian Masyarakat IPTEKS Jurnal Bisnis Tani Journal of Community Development Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Jurnal IPTEK Bagi Masyarakat Jurnal Pengabdian Mandiri JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat International Applied Science
Ara Nugrahayu Nalawati
Universitas Muhammadiyah Jember
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 23 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search
Journal : International Applied Science

 1 
The Application of Quality Function Deployment (QFD) Method in Improving the Quality of Tape at UD. Raja Tape, Bondowoso Regency Hasanah, Iraudatul; Wardhana, Danu Indra; Nalawati, Ara Nugrahayu
International Applied Science Vol. 3 No. 2 (2024): Proceeding of International Conference of Agriculture (Semartani-3)
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/ias.v3i2.636

Abstract

Bondowoso is the best tape-producing region in East Java, with a production of 435,969 kg in 2018 . One of the tape production centers in Bondowoso is UD. Raja Tape. This study aims to identify the quality attributes of Raja Tape products and determine the operational policies needed to improve product quality at UD. Raja Tape. The Quality Function Deployment (QFD) method is used to identify and understand customer needs and desires into relevant technical specifications for the production process. This research was conducted over three months, using primary data obtained through field observations and interviews, as well as secondary data from related literature. The research stages include identifying products and competitors, conducting product surveys to gather the voice of the customer, identifying technical parameters, analyzing the relationship between customer importance and technical parameters, and constructing the House of Quality (HoQ). The results indicate that the application of QFD can identify key areas that need improvement in the tape production process, such as raw materials, fermentation techniques, and packaging. Implementing the recommendations from the QFD results led to significant improvements in tape product quality, marked by increased customer satisfaction and reduced complaints. This study demonstrates that the QFD method can be an effective strategy for improving product quality in the traditional food industry.
Analysis of Added Value and Financial Feasibility of the Oys-ter Mushroom Agroindustry in Jember Regency Rismawati, Rizki; Wardhana, Danu Indra; Nalawati, Ara Nugrahayu
International Applied Science Vol. 3 No. 2 (2024): Proceeding of International Conference of Agriculture (Semartani-3)
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/ias.v3i2.637

Abstract

Jember Regency is one of the oyster mushroom producing districts in Java Province East. The relatively low price of raw oyster mushrooms means that it is not enough to support the economy of oyster mushroom farmers. Efforts to get added value from oyster mushrooms are by processing oyster mushrooms into processed products. The research aims to determine the level of financial feasibility of businesses and the added value of the oyster mushroom agro-industry in Jember Regency. The research was carried out using survey methods and in-depth interviews with oyster mushroom and industry experts as well as secondary data from literature, articles, journals and data from the Central Statistics Agency. Calculating added value using the Hayami method and calculating financial feasibility analysis of products that have high added value. The results of the added value analysis using the Hayami method show that the oyster mushroom product that has the highest added value is oyster mushroom broth amounting to IDR 172,688- (profit percentage 69.08%), oyster mushroom kebab IDR 47,751 (profit percentage 59.69%) and followed by crispy oyster mushrooms amounting to IDR 40,158 (profit percentage 57.37%) followed by oyster mushroom nuggets amounting to IDR 37,048 (profit percentage 55.57%). The financial feasibility results show that the oyster mushroom agro-industry in oyster mushroom broth products is feasible to run. These eligibility criteria show that at an interest rate of 9.75% the NPV value is IDR 626,388,706, the IRR value is 43.25%, the Net B/C Ratio is 1.12 production break-even point is 22,716 units per year, return on capital is 3.86 years. Sensitivity analysis of financial feasibility with an increase in raw material prices of 10%, 20% and 30% still shows a feasible decision. In the sensitivity analysis, a decrease in the product's selling price of 5% and 10% indicates that the decision is feasible, while a decrease in the product's selling price of 15% indicates that the decision is not feasible to carry out.
Chemical Analysis and Shelf Life Estimation of Rose Flower Tea With Variation of Drying Time Damayanti, Rofita Eka; Nalawati, Ara Nugrahayu; Setiawan, Andika Putra
International Applied Science Vol. 3 No. 2 (2024): Proceeding of International Conference of Agriculture (Semartani-3)
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/ias.v3i2.638

Abstract

Roses from Karangpring Village are a mainstay of Jember Regency and are widely used as sowing flowers. In addition to sowing flowers, roses can also be processed into various processed products such as tea bags, rose jam, candy agar. In making rose tea, the drying process greatly affects the quality and chemical content of the tea. This study aims to determine the effect of temperature variation and drying time on chemical characteristics, organoleptic test, and shelf life of rose flower tea. The materials used were rose flowers, DPPH solution, ethanol, distilled water, amylum solution, ascorbic acid, gallic acid, Na2CO3 7.5%, Follin-Ciocalteu, KCL, HCL, acetic acid, sodium acetate, AlCl3, quercetin. The main tools used in this study are measuring flask, centrifuge, micro pipette, erlenmeyer, UV-VIS spectrophotometer, oven, cup, balance, vortex tube, test tube. Based on SNI dry tea in packaging 3836: 2013 polyphenol content in tea products has a minimum value of 5.2% and a maximum value of water content of 8.0%, thus the polyphenol content and water content of rose flower tea are included in the category set by SNI dry tea in packaging. The highest water content value was found in the P3 treatment of 0.940%, antioxidant content value of 39.181%, polyphenol content of 32.312 mg GAE/g, anthocyanin content value of 4.713%, vitamin C content value of 29.371%, flavonoid content value of 42.521 mg QE/g. The results of the organoleptic test showed that panelists gave scores to treatment P2 with a drying temperature and time of 60oC for 5 hours, and had a shelf life of 17 days.
Analysis Of Supply Chain Performance And Value Added Of Robusta Coffee At PT. Bondowoso Coffee Distributor Ramadhani, Shinta Artamevia; Wardhana, Danu Indra; Nalawati, Ara Nugrahayu
International Applied Science Vol. 3 No. 2 (2024): Proceeding of International Conference of Agriculture (Semartani-3)
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/ias.v3i2.640

Abstract

A supply chain is the interrelationship between the flow of materials or services, the flow of money, and the flow of information from suppliers, manufacturers, distributors, warehouses, retailers, and end customers. PT Bondowoso Coffee Distributor is one of the agro-industrial PTs engaged in the coffee sector located in Bondowoso district. So far, PT Bondowoso Coffee Distributor, which has a fairly large supply chain, has never measured supply chain performance. Of course, one of the impacts of activities in the supply chain is the addition of product value to robusta coffee. The amount of balanced added value greatly affects the sustainability of a supply chain activity, so it is very beneficial for all actors in the coffee agro-industry supply chain. So the objectives of this research are to analyze the robusta coffee supply chain structure at PT Bondowoso Coffee Distributor, to measure the robusta coffee supply chain performance at PT Bondowoso Coffee Distributor, to analyze the added value of robusta coffee products at PT Bondowoso Coffee Distributor. This research uses the SCOR-AHP and Hayami methods for added value. The results of this research are the robusta coffee supply chain mechanism starts from farmers, collectors, PT Bondowoso Coffee Distributor and costumers. The activities that occur in PT Bondowoso Coffee Distributor are Plan, Source, Make, and Delivery. The performance analysis of PT Bondowoso Coffee Distributor amounted to 85.606 which is included in the average category. Value added of agro-industry from farmers obtained the greatest added value is ground coffee which is 82.22%, the second is roasted coffee at 66.03% and coffee beans at 42.64%. While the value added of agro-industry from collectors obtained the greatest added value is ground coffee at 72.55%, roasted coffee at 40.33% and coffee beans at 35.67%
Effect Of Tuna Flour Addition On Physical, Chemical, And Organoleptic Properties Of Crackers Physical, Chemical, And Organoleptic Properties Of Crackers Triyudhani, Isya Lestari; Nalawati, Ara Nugrahayu; Setiawan, Andika Putra
International Applied Science Vol. 3 No. 2 (2024): Proceeding of International Conference of Agriculture (Semartani-3)
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/ias.v3i2.641

Abstract

Crackers available in the market only provide a small portion of daily protein needs. Tuna (Euthynnus affinis) belongs to the Scombridae class and is an important commodity in Indonesia. The high nutritional value of tuna fish includes a considerable amount of protein, ranging from 22.6-26.2 g/100 grams of meat. Of the various ingredients that can be added to increase the protein content of crackers, one option is to use tuna flour due to its high protein content. This study aims to identify the optimal ratio and drying period for certain chemical properties as well as considering color, aroma and taste preferences by panelists as well as the shelf life of popular tuna crackers. The parameters used in this study include moisture content, ash content, fat content, protein content which measures the nutritional value; pH which indicates the level of acidity; swelling strength as an indication of textural quality along with organoleptic tests (taste, color, aroma and overall preference) which enables sensory evaluation analysis. The results showed that crackers with the addition of tuna flour have met the quality requirements of SNI 2973-2018. The tuna flour crackers formulation has a moisture content of 0.4%, ash content of 0.2%, protein content of 7.11%, fat content of 16%, pH of 6.48-6.50 and expandability of 0.6%.
Co-Authors Afan Bagus Mananda Agus Subhan Prasetyo Ahib Asadam Ahib Assadam Ahib Assadam Ahib Assadam Aisyah Yuristianti Alim, Alda Wata Andika Putra Setiawan Anisa Nurina Aulia Anisa Nurina Aulia Anisa Nurina Aulia Aprilian Firmansyah Aulia, Anisa Nurina awatiful azza, awatiful Damayanti, Rofita Eka Eryani, Nanda Putri Farishya, Zahrotul Jinani Nur Fitriana Dina Rizkina Hasanah, Iraudatul Heni Pujiastuti Isya Lestari Triyudhani Kumara Hadi, Danang Laras Sekar Arum Mega Saniya Julia Muliasari, Risa Martha Murwanti, Retno Nafisa, Farah Zahra Nora Idiawati Nugraha Edhi Suyatma Nur Chasanah Nur Chasanah Nuriyatul, Mega Saniya Juli Oktarina Oktarina Oktaviana, Kadek Fadila Palupi, Aliyah Ratnaning Prasetyo, Agus Subhan Prasetyo, Lucky Wahyu Ramadhani, Shinta Artamevia Rismawati, Rizki Rizki Rismawati Rohmah, Nikmatur Ronita, Alda Wata Alim Rosa, Firlana Setiawan, Andika Putra Sinada, Fenty Rosa Siska Aulia Sugesti Dwi Aprilia Syafia, Fina Triyudhani, Isya Lestari Wardhana, Danu Indra