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All Journal AGRIEKONOMIKA Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) International Journal of Artificial Intelligence Research Jurnal Teknologi Pangan dan Industri Perkebunan Branding: Jurnal Manajemen & Bisnis Jurnal Riset, Inovasi, Teknologi & Terapan
Martanto Martanto
Pengajar Program Studi Agroindustri, Politeknik Negeri Ketapang Jalan Rangga Sentap,Sukaharja,Delta Pawan,Ketapang, Kalbar 78813
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Electrical & Electronics Engineering Industrial & Manufacturing Engineering

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KAJIAN ASPEK TEKNIS DAN FINASIAL USAHA RUMAH TANGGA BRIKET BIOMASSA DARI KULIT NIPAH DENGAN TEMPURUNG KELAPA Martanto Martanto
Agriekonomika Vol 5, No 1: April 2016
Publisher : Department of Agribusiness, Faculty of Agriculture, Universitas Trunojoyo Madura, Indonesi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agriekonomika.v5i1.1321

Abstract

Nipah merupakan salah satu tanaman  didaerah pasang surut. Di Indonesia terdapat Sekitar tujuh juta hektar (7 Ha)  tanaman Nipah. Pemanfaatan kulit nipah  sampai saat ini belum maksimal. Penelitian ini mencoba membuat briket arang dengan campuran arang kelapa. Metode pernelitian ini menggunakan eksperimen untuk pembuatan briket kulit nipah dan metode kuantitatif tehadap nilai ekonomisnya Dari hasil penelitian didapat kadar air 9,2 % ,kadar abu 3,51 % dan kadar zat menguap  2,62 %. Hasil penelitian tersebut layak dan kulaitasnya hampir sama dengan batu bara muda. Dari perhitungan analisa finansial perhitungan NPV, IRR, Payback period  B/C ratio adalah masing-masing menghasilkan nilai masing-masing adalah 8.843.001, 41 %, 3 tahun 7 bulan dan  2,04. Sehingga usaha briket arang dari kulit nipah dengan tempurung kelapa sangat layak untuk dijadikan usaha skala rumah tangga
Food Grade Grease Berbahan Baku Minyak Sawit Crude Palm Oil (Cpo) Off Grade Dengan Variasi Konsentrasi Thickening Martanto Totok; Anto Susanto; Indra Pratiwi
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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

Abstract

Food grade grease (FGG is a kind of lubricant made from vegetable oil. Food Grease isconsidered safe for healthy and it does not pollute the environment so that it can be veryimportant for particular industries such as pharmaceutical, animal feeding, cosmetic, andespecially food industry. This study is aiming at obtaining optimum basic formulation ofthickening agent (LiOH) that can produce qualified food grade grease. It is a kind of factorialexperimental study by using complete random sampling. Based on Fisher test, the treatmentshows a different result significantly. Then, it is continued by conducting Duncan’s MultipleRange Test (DMRT). 2% of activated charcoal is the best treatment because it results FFAscore, lower water content, and the bright yellow color that is shown by the score of 5.48%,0.0498 %, and 3 % that successively obtained. The treatment on thickening agent (LiOH)(P1) and the revious one (L1) are the best treatment which produce qualified food gradegrease, corrosion resistance value 12.0, dropping point 130C, lubricating texture value 1,pH value 9.45, water content 0.19%, and ash content value 0.76%.
ANALISIS KELAYAKAN TEKNIS DAN FINANSIAL INDUSTRI PENGOLAHAN YOGHURT JAGUNG (Zea Mays L.) DI KABUPATEN KETAPANG Irfan Cholid; Martanto Martanto; A. Nova Zulfahmi; Suyaningsih Suyaningsih; Adha Panca Wardanu
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 1 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (487.067 KB) | DOI: 10.58466/lipida.v1i1.110

Abstract

This study aims to calculate the added value of processed corn products and to design a technically and financially feasible corn yogurt processing industry in Ketapang district. This study used a descriptive research method conducted in a survey with a population originating from sweet corn producers. The research location was conducted in Kalinilam village, southern Delta Pawan district, Ketapang district. The business unit analysis uses the Total Cost formula while the financial feasibility analysis uses the B / C ratio. The results of the technical and financial studies planning for the sweet corn yogurt industry are obtained by designing a small-scale corn yogurt processing unit with a production capacity of 400 kg/month or 2400 bottles/month. Economic analysis shows that to establish a corn yogurt processing unit requires a total investment capital of Rp. 113,723,712, -. The total production cost is Rp. 207,592,666.- with the cost of production (HPP) per bottle (100 ml) Rp. 7,208, - and the selling price of the product per bottle is Rp. 10,000 with a profit margin of 40%. The industrial feasibility test results obtained IRR value 38.316%, NPV Rp. 353,405,180, Payback Period is 1.85 years, with BEP of 9,022 units, B / C ratio of 1.43, and net R / C of 1.40. The result of this study is the feasibility of technical and financial of small-scale industrial corn yogurt processing units are feasible.
PENGARUH PERBEDAAN BAHAN PENGEMAS TERHADAP MUTU SENSORIS AMPLANG SELAMA PENYIMPANAN A. Nova Zulfahmi; Martanto Martanto; Irfan Cholid; Ningrum Dwi Hastuti
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1041

Abstract

The decrease in purchasing power of the community has led to many unsold amplang crackers, which often suffer from physical and sensory damage. Physical damage includes a loss of crispy texture, while sensory damage includes a stale aroma and taste, as well as a brownish appearance. To prolong the shelf life of amplang crackers, packaging is needed. The packaging materials used in this study are PP, PET, and aluminum foil. The objective of this research is to determine the effect of different packaging materials on the sensory quality of amplang crackers during storage. The results show that in the sensory test, aluminum foil packaging received the highest score for aroma, which was 6.5, indicating a preference. The taste parameter also scored the highest with aluminum packaging, at 6.5. Meanwhile, the texture and color parameters obtained the best scores with aluminum packaging, with scores of 6.8 and 7.5, respectively. In conclusion, the research finds that aluminum foil packaging is the best way to maintain the sensory quality of amplang crackers during a 40-day storage period.
THE DIGITAL LEAP: STRATEGIC MANAGEMENT FOR DIGITAL TRANSFORMATION SUCCESS IN TRADITIONAL INDUSTRIES Septian Aryatama; Dianawati Suryaningtyas; Martanto Martanto; Arif Budi Sulistyo; Khotimatul Barki
Branding: Jurnal Manajemen dan Bisnis Vol 3, No 1 (2024): BRANDING: Jurnal Manajemen dan Bisnis
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/jb.v3i1.35119

Abstract

Digital transformation in traditional industries is an important step to remain competitive in the modern era. The application of digital technology in business operations can increase efficiency and provide a better customer experience. However, many traditional companies face challenges in adopting new technologies and developing digital skills. This research aims to explore the role of strategic management in supporting the success of digital transformation in traditional industries. This research uses a qualitative approach, with data obtained from the results of relevant research and previous studies. The collected data will be analyzed to find significant patterns and relationships. The research results show that a clear digital vision and strategy are critical to guiding transformation. Effective leadership and good change management are also crucial in overcoming internal resistance. Implementing digital technologies, such as automation and analytics, can significantly improve operational efficiency. The development of digital skills and competencies through continuous training and external collaboration is essential to support this change. With a comprehensive approach, traditional companies can overcome the challenges of digital transformation and take advantage of the opportunities offered by new technologies.
Pengaruh Metode Pasteurisasi terhadap Karakteristik Kimia dan Sensori Tepache Amos Amos; Nurimansyah Nurimansyah; A. Nova Zulfahmi; Martanto Martanto; Assrorudin Assrorudin
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 2 (2026): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i2.9557

Abstract

Tepache is a traditional fermented beverage made from pineapple peels that has the potential to be developed into a value-added product. Without preservation treatment, the fermentation process continues during storage, causing the acidity level to rise and limiting the shelf life. Pasteurization is one method that could potentially be applied, but its effects on the chemical and sensory characteristics of tepache have not yet been studied. This study aims to examine the effects of two pasteurization methods on the chemical and sensory characteristics of tepache. Three treatments were applied in a one-factor completely randomized design (CRD) with two replicates: a control without thermal treatment (P0), pasteurization at 63 °C for 30 minutes (P1), and pasteurization at 80 °C for 5 minutes (P2). The chemical parameters analyzed included pH, total titratable acidity (TTA), and vitamin C content, while the sensory evaluation was conducted by 20 semi-trained panelists. The chemical data were analyzed using one-way ANOVA, and the sensory data were analyzed using the Friedman test at a significance level of α = 5%. The pasteurization method had no significant effect on any of the parameters. pH values ranged from 3.460 to 3.478, TTA ranged from 0.643 to 0.733% lactic acid, and vitamin C content ranged from 50.08 to 58.66 mg/100 g. Sensory evaluations of color, aroma, taste, and overall impression also showed no significant differences, with scores ranging from near neutral to slightly liked. Both pasteurization methods produced tepache with chemical quality and sensory acceptability equivalent to the control.
e-HRM: Changes in Business and Labor Culture in the Digital Paradigm Faroman Syarief; Hepsi Nindiasari; Martanto Martanto; Budi Febriani; Riyanto Wujarso
International Journal of Artificial Intelligence Research Vol 6, No 1.1 (2022)
Publisher : Universitas Dharma Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29099/ijair.v6i1.1.588

Abstract

This article reviews electronic Human Resource Management (e-HRM) and the economy's changing business and workforce culture according to the digital paradigm. Based on the definitions and initial framework, the review analyzes the theory used. In diagnosing the ongoing transition to changing work relationships and business culture in the digital age, the study reveals an initial collection of work from a variety of disciplines, the majority of which employ diverse empirical methods and draw from various levels of analysis and e-HRM focus topics. This study employs a qualitative approach and descriptive methodologies. The study's findings indicate that e-HRM offers significant advantages for organizational success, particularly in terms of work efficiency and effectiveness. E-HRM is intended for workers outside the HR department, as well as employees and organizational management. E-HRM enables HR applications to be accessed by personnel outside of the firm at any time and from any location. E-HRM is a transformation in an organization's business and worker culture. These changes include business process activities, workforce planning, recruitment, employee/payroll/employee leave information systems, evaluation and remuneration, performance and training, and employee development.
Co-Authors A. Nova Zulfahmi Adha Panca Wardanu Amos Amos Anto Susanto Arif Budi Sulistyo Assrorudin Assrorudin Budi Febriani Dianawati Suryaningtyas dianawati Faroman Syarief Hepsi Nindiasari Indah Putri Herni Indra Pratiwi Kharisma Kharisma Khotimatul Barki Ningrum Dwi hastuti Nur ‘Azah Nurimansyah Nurimansyah Riyanto Wujarso Septian Aryatama Siti Romlah Suyaningsih Suyaningsih