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Herry Purnomo, Bambang
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, Jl. Kalimantan 37, Kampus Tegal Boto, Jember 68121
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Public Health Other

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Karakterisasi Tempe Koro Pedang (Canavalia ensiformis (L)) yang Dibuat dengan Variasi Persentase Ragi dan Jenis Pengemas Diniyah, Nurud; Siti Windrati, Wiwik; -, Maryanto; Herry Purnomo, Bambang; Wardani, Windi
Warta Industri Hasil Pertanian Vol 31, No 01 (2014)
Publisher : Balai Besar Industri Agro

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

Abstract

Tempe merupakan salah satu makanan tradisional Indonesia yang dibuat melalui proses fermentasi dan mengandung nutrisi yang tinggi. Selama proses fermentasi, komponen-komponen yang kompleks akan dihidrolisis oleh kapang menjadi senyawa-senyawa yang lebih sederhana. Pemanfaatan bahan pangan lokal perlu ditingkatkan untuk mengurangi laju impor dan memperkuat ketahanan pangan lokal. Pada penelitian ini, koro pedang digunakan sebagai bahan baku pembuatan tempe. Tujuan dari penelitian ini adalah mengetahui pengaruh jenis pengemas dan persentase ragi terhadap karakteristik fisik, kimia dan organoleptik tempe yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 2 faktor dan 3 kali ulangan. Variasi jenis pengemas dan persentase ragi terdiri dari A1B1 (plastik:1%), A1B2 (plastik:1,5%), A1B3 (plastik:2%), A2B1 (daun:1%), A2B2 (daun:1,5%), dan A2B3 (daun:2%). Data yang diperoleh diolah menggunakan sidik ragam.  Jika terdapat hasil data yang berbeda nyata maka dilakukan uji lanjut menggunakan BNT (Beda Nyata Terkecil) pada taraf 5%.  Analisis organoleptik dilakukan dengan Uji Friedman pada taraf 5%.  Hasil uji efektivitas menunjukkan nilai terbaik dari formulasi yaitu perlakuan A1B2 (jenis pengemas plastik dengan persentase ragi 1,5%). Karakteristik tempe dari perlakuan tersebut memiliki nilai kecerahan warna 62,22; tekstur 130,92 g/10mm; kadar air 64,86%; kadar abu 1,96%; kadar lemak 6,84%; kadar protein 16,62%; kadar karbohidrat 9,72%; dan kadar serat 3,66 %.
MODEL SISTEM DINAMIS PERENCANAAN BAHAN BAKU PADA PRODUK VENEER DI PT. XYZ Bambang Herry Purnomo; Aqidatul Izza
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1344.38 KB) | DOI: 10.21107/agrointek.v14i1.5280

Abstract

PT. XYZ is a company that processes raw materials in the form of wood into veneers, which are semi-finished products from plywood. The veneer production process at PT. XYZ is currently experiencing stockout of raw materials, so the company has not been able to meet the number of consumer requests. The company has also experienced an increase in raw material inventory, this is due to the delay in the response of raw materials to be produced. Based on this, raw material planning is needed to minimize the occurrence of stockouts and increase inventory, so that when viewed from quantity, quality and timings are more optimal. Data needed to design dynamic system models are past demand data, raw material inventory, production capacity, and production warehouse capacity, which are designed using powersim studio 2005 software. Based on the raw material planning scenario, the optimistic scenario is the best scenario to minimize inventory amounting to 643,092 m3 / month from the total log face and log core, and also can reduce the average stockout of the total log face and log core by 887,561 m3 / month. The changed parameters are by increasing the safety stock by 10%, and accelerating the response of information from 30 days to 7 days.
RANCANG BANGUN SISTEM INFORMASI POTENSI AGROINDUSTRI BERBASIS SINGKONG DI KABUPATEN JEMBER Yuli Wibowo; Bambang Herry Purnomo; Elvina Putri Wicaksono
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2124

Abstract

Jember Regency is one of the regency in East Java Province that has some potential comodity in agriculture sector, one of them is cassava. Cassava-based agroindustry in Jember Regency have a large ammount and spread in several sub district. Statistical data about the agroindustry potency include ammount, type, distribution and information overall not yet processed become the holistic and comprehensive information, still packed in textual and until now the attractive, informative, accessible and renewed information system which supply the information about the cassava-based agroindustry in Jember Regency is not available. The purpose of this study is to design information system for identification of cassava-based agroindustry. This study give an information system that will supply the information about cassava-based agroindustry in Jember Regency, include agroindustry profile, raw materials profile and the other information related to agroindustry in the form of graphic that more attractive, informative, accessable and give facilities for related parties in doing information renewed by quickly and properly so cassava-based agroindustry in Jember district can be developed.
RENCANA PRODUKSI OLAHAN KOPI DI PERUSAHAAN DAERAH PERKEBUNAN (PDP) KAHYANGAN JEMBER MENGGUNAKAN METODE FUZZY TSUKAMOTO Yuli Wibowo; Yeyen Retno Maulida; Bambang Herry Purnomo
AGROINTEK Vol 13, No 1 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i1.4875

Abstract

PDP Kahyangan Jember is a regional company owned by the Government of Jember Regency that has agroindustry ground coffee and roasted coffee. The problem is that there was a mismatch between the company's production plan and the number of consumer demand that cause the stock. The impact is that production costs will increase because of the cost of storing and the production process becomes disrupted due to the location of the product storage warehouse in place together with the production space. The purpose of this research is to evaluate and to make a production plan model at PDP Kahyangan Jember. The method used is fuzzy Tsukamoto with input variables in the form of consumer demand and stock. The results showed that the prediction of the quantity of ground coffee and roasted coffee in the past year (July 2017-June 2018) resulted in a MAPE value of 16%. The MAPE value obtained is "good" because it was in between 10-20%. The results of the fuzzy Tsukamoto model simulation for future production plans are done by predicting the number of requests in advance using the DES Brown method and the stock using the SES method. The forecasting results for the number of requests for coffee were 3,304 kg, 3,261 kg, 3,219 kg, 3,176 kg, 3,134 kg, and 3,091 kg. While the stock forecasting results are 283 kg, 205 kg, 173 kg, 151 kg, 140 kg, and 134 kg. Therefore, the production plan of coffee processed using fuzzy Tsukamoto for July - December 2018 are 4144 kg, 4136 kg, 4130 kg, 4121 kg, 4110 kg and 4095 kg respectively.
Analisis Kualitas Jamur Krispy Berbasis Kepuasan Konsumen (Studi Kasus: IKM Berkah Cinta Trenggalek) Ulfa Nur Aida; Yuli Wibowo; Bambang Herry Purnomo
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (643.45 KB) | DOI: 10.21107/agrointek.v13i2.4890

Abstract

Small-Medium Enterprise (SME) Berkah Cinta Trenggalek (BCT) is a that produces snacks in the form of crispy mushrooms with the brand name of the “Jamur Mantan”, with the main sales in the Kediri regency. Was established in 2017, so this SME can classified as a new home industries and have faced some business competitors with similar snacks produced. Therefore, it is important to created customer satisfaction by improved quality of product. The purposed of this study is to know the level consumer satisfaction crispy mushrooms, the indicators of each product quality attribute that are considered important by consumers for the quality improvement processed, the results of the analysis of technical specifications that have high relevancy in the effort to formulate recommendation for improving the quality of the crispy mushrooms, formulate recommendation that can be used for the processed of improving the quality of the crispy mushroom SME BCT. The data analysis method used to measured the level customer satisfaction is the Customer Satisfaction Indes (CSI), Importance Performance Analysis (IPA) to determined the performance level of each atribute, and Matrix Diagram to find out the relationship between technical speafications of making crispy mushrooms and low performance quality indicators. The results of this study was indicated that level of customer satisfaction with crispy mushrooms from the CSI method as 79,73%. The analysis used IPA obtained 5 quality atribute indicators that performed low with hight customer expectation. So, this 5 indicators needed further analysis used the Matrix Diagram, the results obtained showed 3 that the formulate recomendations that can be used for the quality improvement. There are improving design product by re-design products, lre-design for the right compositions to produced flavor that tasty and consistent, and regulates the use of cooking oil.
PENERAPAN METODE ANP (ANALYTIC NETWORK PROCESS) DALAM RANGKA SELEKSI PEMASOK DAUN TEMBAKAU NA – OOGST DI KOPERASI AGROBISNIS TARUTAMA NUSANTARA – JEMBER Fatimatuz Zahra; Bambang Herry Purnomo; Nita Kuswardhani
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2120

Abstract

Supplier is one the most important and inflluence thing in suplly chain of a companyexistency. Supplier selection has a big role in decision making for getting supplier inimprovement of company’s competitive. Tarutama Nusantara Agrobusiness Cooperative (KopaTTN) is one of the Indonesian company exporting tobacco leaves of Na-Oogst Besuki toEuropean countries. Kopa TTN has Madani Agro Sejahtera (MAS) as a branch company thatfocuse on tobacco Na-Oogst trading. For this reason, MAS should be always increasing itscompetitive by supplier selection. The aim of this research were to get criteria and sub-criteriathat mostly concerned in supplier selection of tobacco leaves and also to get the prior oftobacco leaves supplier by using Analytic Network Process (ANP) methode.. Result showed thatthe prior sub-criteria was physical appearance of material quality criteria.Abdul Wahabmemiliki prioritas tertinggi di antara pemasok lainnya dengan nilai 0,059782; kemudianberturut-turut prioritas tertinggi hingga terendah adalah H. Busyono dengan nilai 0,045026,Henu dengan nilai 0,044384, Miseri dengan nilai 0,034880, Topik dengan nilai 0,010456 danterakhir adalah H. Aminullah dengan nilai 0,003231.
PERENCANAAN PRODUKSI KERUPUK PULI DENGAN METODE PROGRAM DINAMIK DI UD RIZKY JEMBER Bambang Herry Purnomo; Yuli Wibowo; Kiswatul Maulidiah
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2125

Abstract

Production planning is an area that is very important in making the decision of the level of startegis company, Especially in manufacturing companies.The production has an important role in the production of processing facilities, because it includes equipment, resources and labor for some operations. Production planning done aims to give a decision based on resources owned companies in the meet demand for products produced. UD Rizky is industry of cracker which is in kabupaten jember. Production planning conducted by UD Rizky is not optimal, So as to cause a mismatch between demand market with the amount of supplies, and the production. The purpose of this research is to produce production planning cracker optimal production includes the number and the amount of supplies in the period october 2014 until september 2015. The methodology that was used as solution optimal for determining the amount of the production and the number of supplies cracker is a method of dynamic programming with the function of the objective of minimizing the cost of production during the period a year. The results of research indicates that production planning using dynamic programming can minimize the amount of supplies worth 1,200 kg and the production of 11,993 kg. Besides, production planning using methods dynamic programming at UD Rizky jember may lower production costs amounting to 32,51 % from Rp 334.327.982 to Rp 225.630.659.
ANALISIS MODEL SISTEM ANTRIAN PADA PELAYANAN RESTORAN KOBER MIE SETAN JEMBER Bambang Herry Purnomo; Yuli Wibowo; Geby Yogita Aditya
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.10452

Abstract

Kober Mie Setan is the restaurant that so famous in various circles from students to the general public range because it has its characteristics that can make people feel curious and want to visit to try the product. Kober Mie Setan Jember Restaurant getting more crowded thus giving an impact on the length of the existing queue. To overcome the problems that occur in a queue, then there is a  need for analysis to identify and measure a queue, and optimization is needed to a queue that is less than optimal in service. The purpose of this research was to determine and analyze the queuing system model applied in Kober Mie Setan Jember Restaurant and formulate recommendations for queuing system improvements that can reduce queue length and minimize queuing costs. The method used is a calculation with queuing theory and simulation using ARENA. The data used are the arrival time data, server service time, and queue costs. The results show that the queuing system model in Kober Mie Setan Jember Restaurant in the current condition is Single Channel Multi-Phase. The number of facilities at the cashier is 1 facility with 2 employees and the kitchen facility is 1 facility with 6 employees. Queue discipline used is FIFO (First In First Out). The level of the arrival of customers with Poisson distribution and customer service time with Exponential distribution. Based on the results of several improvement scenarios, the most optimal scenario is by adding 1 cashier facility and 1 kitchen employee. Recommended queue models suitable for cashier facilities are (M/M /2); (FIFO/∞/∞) and kitchen facilities are (M/M/1); (FIFO /∞/∞), with a Multi Channel-Multi Phase queuing system. Costs incurred for the addition of facilities based on selected scenarios are Rp249,833,- per hour which is the most minimal cost.
ANALISIS RISIKO GREEN SUPPLY CHAIN MANAGEMENT AGROINDUSTRI BIOETANOL (STUDI KASUS DI PT. ENERGI AGRO NUSANTARA) Bambang Herry Purnomo; Luluk Sinta Devi; Winda Amilia
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7324

Abstract

PT. Energi Agro Nusantara is a company engaged in the field of renewable energy, namely producing bioethanol made from molasses. In carrying out its business activities, PT. Energi Agro Nusantara applies the concept of Green Supply Chain Management (GSCM), but in the implementation of green manufacturing there are still complex problems including raw materials being scattered, production machine breakdowns, byproducts that have not been utilized optimally. These problems have the potential to cause risks that can harm the company. This study aims to determine the risk events and sources of risk that can occur and design a management strategy that can be used to reduce the incidence of risk sources. on GSCM agroindustry bioethanol activities. The method used in this research is the House of Risk (HOR) which consists of 2 phases, namely HOR phase 1 is used to identify risks that occur in supply chain activities and HOR phase 2 is used to arrange preventive measures from priority risks. The results showed that there were 24 risk events and 33 identified sources of risk. From HOR phase 1, 9 priority risk sources were obtained which were taken into consideration in the preparation of handling strategies. From HOR phase 2, obtained 5 priority handling strategies.
KARAKTERISASI SERA MOCAF (MODIFIED CASSAVA FLOUR) DARI UBIKAYU VARIETAS MANIS DAN PAHIT nurud diniyah; Nugraha Yuwana; nFN Maryanto; Bambang Herry Purnomo; Achmad Subagio
Jurnal Penelitian Pascapanen Pertanian Vol 15, No 3 (2018): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v15n3.2018.114-122

Abstract

Mocaf (tepung kasava termodifikasi/Modified Cassava Flour) dapat dibuat dari berbagai varietas ubikayu dengan lama fermentasi yang bervariasi. Hasil samping dari produksi Mocaf berupa komponen tidak lolos ayakan 100 mesh yang disebut “Sera”. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan varietas (Cimanggu dan Kaspro) dan lama fermentasi (0, 12, dan 24 jam) terhadap sifat fisikokimia sera Mocaf. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan 2 faktor yaitu varietas ubikayu dan lama fermentasi. Parameter yang dianalisis meliputi sifat fisik dan kimia seperti derajat putih, densitas kamba, proksimat, kadar serat kasar, dan kadar hemiselulosa-selulosa. Hasil penelitian menunjukkan bahwa sera Mocaf dari ubikayu varietas Cimanggu dan Kaspro memiliki karakteristik berupa derajat putih berkisar 84,61-86,05%, densitas kamba 0,58-0,75 g/mL, kadar air 11,79-13,73%, kadar abu 0,61-2,68 %, kadar protein 1,31-2,34 %, kadar lemak 1,50-2,14 %, kadar serat kasar 18,11-22,76 %, kadar hemiselulosa 29,20-34,21 %, dan kadar selulosa 18,47-21,89 %. Sera sebagai limbah Mocaf masih berpotensi digunakan sebagai bahan baku produk tinggi serat seperti cone es krim, roti tawar, dan cookies. (modified cassava flour) from sweet and bitter cassava varietiesMocaf (Modified Cassava Flour) can be made from various varieties of cassava with various duration of fermentation. The by-product of Mocaf, a component that does not pass 100-mesh sieve, is called “Sera”. The aim of this study was to determine the effect of different cassava varieties (Cimanggu and Kaspro) and duration of fermentation (0, 12, and 24 h) on the physicochemical properties of Mocaf sera. The experimental design used in this study was Randomized Block Design with 2 factors, namely cassava varieties and fermentation duration. Parameters observed included physical and chemical properties, i.e. whiteness, bulk density, proximate crude fiber and hemicellulose-cellulose content. The results showed that the characteristics of sera Mocaf from Cimanggu and Kaspro varieties were as follows: 84.61-86.05% whiteness, bulk density of 0.58-0.75 g /mL, moisture content of 11.79-13.73%, ash content of 0.61-2.68%, protein content of 1.31-2.34%, fat content of 1.50-2.14%, crude fiber content of 18.11-22.76%, hemicellulose content of 29.20-34.21%, and cellulose content of 18.47-21.89%. Sera as the waste of Mocaf processing had potential to be utilized as raw material for high fiber products such as ice cream cone, bread, and cookies.
Co-Authors -, Maryanto Achmad Fauzan Masudi Achmad Subagio Ade Galuh Rakhmadevi Ahmad Haris Hasanuddin Slamet Ahmad Subayri Alfian Futuhul Hadi Alfian Nashrulloh Fathurroziq Amelia Ika Puspitasari Aqidatul Izza Aulia Briliantina Aulia Brilliantina Bertung Suryadharma, Bertung Brilliantina, Aulia Chandra Wahyu Ramadhan Citra Resmi Hayuningtyas Dedy Wirawan Soedibyo Diana Mahfiatus Salimah Diana Nurhayati Dimas Ganda Permana Putra Dini Nastiti Anjarsari EKA RURIANI Elida Novita Elvina Putri Wicaksono Etika Hanif Rosyidawati Fatimah Fatimah Fatimatuz Zahra Fikri Arsyl Rambe Fikria Silfa Maeline Geby Yogita Aditya Gustika Umiyati Halimatus Sa’diyah Herlina . Herlina Herlina Hilda Rosmalia Saida I. B. Suryaningrat Ida Bagus Suryaningrat Idah Andriyani Jay Jayus Kiswatul Maulidiah Liesia Hanagari Luluk Sinta Devi M. Amirul Ghifarri Maharlika Pemuda Bhakti Nagara Maryanto - Maryanto - Miftahul Choiron Muhammad Hamdani Mukhammad Fauzi nFN Maryanto Nita Kuswardhani Noer Noer Novijanto Noer Novijanto Noer Novijanto Nugraha Yuwana Nugraha Yuwana Nurhayati Nurhayati Nurhayati Nurhayati Nurhayati Nurhayati Nurma Yunita Ekasari Nurud Diniyah Pradana, Hendra Andiananta Rini, Titien Setiyo Rusdianto, Andrew Setiawan Sih Yuwanti Siti Windrati, Wiwik Sudarko Sudarko Triana Lindriati Ulfa Nur Aida Wardani, Windi Winda Amilia Windi Wardani Wiwik Siti Windrati Yaumil Fadila Yeyen Retno Maulida Yuli Wibowo Yurika Widya Dewi