Article Per Year (5 Year)
p-Index From 2021 - 2026
2.013
P-Index
This Author published in this journals
All Journal Jurnal AGROTEKNOLOGI Agrointek Jurnal Penelitian Pascapanen Pertanian Journal of Degraded and Mining Lands Management Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) agriTECH AJIE (Asian Journal of Innovation and Entrepreneurship) Warta IHP (Warta Industri Hasil Pertanian) Jurnal Agribest Jurnal Penelitian Pengelolaan Daerah Aliran Sungai Jurnal Teknologi Pertanian Andalas Jurnal Ilmiah Inovasi Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Agribisnis Journal of Food Engineering
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

Published : 42 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 42 Documents
Search

 1   2   3   4   5 
Simulation for water quality management using system dynamics modeling in the Bedadung Watershed, East Java, Indonesia Hendra Andiananta Pradana; Elida Novita; Bambang Herry Purnomo
Journal of Degraded and Mining Lands Management Vol 9, No 2 (2022)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15243/jdmlm.2022.092.3317

Abstract

The potential for pollution of rivers is influenced by river-water discharge and the distribution of pollution sources. This research aimed to examine recommendations for water quality management in the Bedadung River segment of the Patrang, Sumbersari, and Kaliwates Districts as an urban area of Jember Regency refer to simulations of the total pollution load capacity for 10 years (2016-2026) using a system dynamics modeling. The preparation of a system dynamics modeling used Powersim 5.0 software. It could represent holistic environmental management modeling. The input data were total suspended solid (TSS), biochemical oxygen demand (BOD), chemical oxygen demand (COD) and the streamflow of the Bedadung River. The model scenarios were the business of usual, moderate, and optimistic scenarios involving environmental and socio-economic aspects. The medium-term and long-term recommendations for water quality management of the Bedadung River based on system dynamics simulation were respectively moderate scenario and optimistic scenario. The strategies of the moderate scenario were application of the best management practice method in agricultural cultivation, improving sanitation and domestic wastewater treatment, implementing clean production in the field of livestock and industry, as well as waste management on riverbanks. These alternative strategies for river water quality management can be used as consideration for protecting surface water sources in urban areas.
Penggunaan Tepung Glukomanan dari Umbi Gembili (Dioscorea esculenta L.) pada Pembuatan Es Krim Herlina Herlina; Miftahul Choiron; Bambang Herry Purnomo; Maharlika Pemuda Bhakti Nagara; Nita Kuswardhani
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (183.845 KB) | DOI: 10.22146/agritech.16907

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung glukomanan dari umbi gembili terhadap karakteristik fisik, sensoris, dan memperoleh konsentrasi tepung glukomanan yang tepat pada pembuatan es krim sehingga dihasilkan es krim dengan sifat baik dan disukai panelis. Penelitian menggunakan rancangan acak lengkap (RAL) dengan faktor tunggal, yaitu variasi rasio tepung glukomanan dari umbi gembili (0%, 0,1%, 0,2%, 0,3%, dan 0,4%) dengan tiga kali ulangan pada masing-masing perlakuan. Hasil analisis menunjukkan bahwa penambahan tepung glukomanan dari umbi gembili pada berbagai konsentrasi berpengaruh nyata terhadap kecerahan warna (lightness (L)), tekstur, overrun, kecepatan meleleh es krim, serta sifat sensoris es krim yang terdiri dari warna, aroma, rasa, tekstur, dan kesukaan keseluruhan. Perlakuan terbaik es krim terdapat pada perlakuan penambahan tepung glukomanan 0,3% dengan rata-rata nilai efektivitas yaitu 0,80. Kata kunci: Umbi gembili, tepung glukomanan, es krim
APLIKASI MESIN PENCACAH DAN FERMENTASI JERAMI DALAM PRODUKSI KOMPOS DI KECAMATAN SILO KABUPATEN JEMBER Halimatus Sa’diyah; Alfian Futuhul Hadi; Bambang Herry Purnomo; Sudarko Sudarko
Asian Journal of Innovation and Entrepreneurship Vol 4 No 01 (2015): January 2015
Publisher : UII

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/ajie.vol4.iss1.art5

Abstract

Farmers Group JokoTole and BaruMuncul are from Karangharjo Village, Silo subdistrict, Jember.  Both groups had the awareness to use organic fertilizers in farming. In fact, they make their own organic fertilizer in the form of compost, using a mixture of forage or leaves and cow dung. During the process of making compost, they encounter time inefficiency in the process of cutting the leaves and dried cow dung. It is because it is done conventionally using a dagger. The amount of compost produced is not sufficient for both farmer groups. Therefore, the application of compost thrasher (chopper) can increase the productivity and also saves time and energy for the process. In addition to the increase in the amount of compost produced, quality improvement is also needed by increasing the levels of macro nutrients in fertilizers, such as N, P, and K. This will be achieved by improving the nutrition of cattle feed, especially taken as a mixture of manure compost through hay fermentation technology. Nutritious fodder increased nutrients in the cow dung, and its utilization will also increase the nutrient content of the compost that is made. Keywords: trasher, silage, compost
Karakterisasi Tempe Koro Pedang (Canavalia ensiformis (L)) yang Dibuat dengan Variasi Persentase Ragi dan Jenis Pengemas Nurud Diniyah; Wiwik Siti Windrati; Maryanto -; Bambang Herry Purnomo; Windi Wardani
Warta Industri Hasil Pertanian Vol 31, No 01 (2014)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v31i01.2597

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 %.
Karakteristik Fisik, Kimia dan Organoleptik Cone Es Krim Dengan Variasi Penambahan Sera Mocaf (Modified Cassava Flour) dan Karagenan Nurud Diniyah; Gustika Umiyati; Nugraha Yuwana; Maryanto Maryanto; Bambang Herry Purnomo; Achmad Subagio
Warta Industri Hasil Pertanian Vol 36, No 2 (2019)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v36i2.4396

Abstract

ABSTRAK: Cone es krim merupakan kue berbentuk corong yang digunakan sebagai tempat meletakkan es krim. Bahan dasar pembuatan cone es krim adalah mocaf yang disubstitusi dengan sera dan karagenan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sera dan karagenan terhadap karakteristik fisik, kimia dan organoleptik dari cone es krim yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan menggunakan 2 faktor dan 3 ulangan. Faktor A penambahan karagenan yaitu A1 (0,5 %) , A2 (1 %), dan A3 (1,5 %) dan faktor B penambahan sera yaitu  B1 (10 %), B2 (15%) dan, B3 (20 %). Data uji fisik dan kimia diolah menggunakan sidik ragam, jika terdapat data yang berbeda nyata maka dilakukan uji lanjut menggunakan DNMTR (Duncan New Multiple Range Test) dengan taraf kepercayaan 5%. Analisa organoleptik dilakukan dengan uji Chi-square pada taraf 5%. Hasil uji efektivitas menunjukkan hasil terbaik dari formulasi yaitu A2B3 (penambahan karagenan 1% dan sera 20%). Karakteristik cone es krim dari perlakuan tersebut memiliki nilai kecerahan warna 64.73; daya tahan cone terhadap es krim 52.27 menit; kadar air 4.77%; kadar abu 3.49%; kadar lemak 16,49%; kadar protein 6.31%; serat kasar 6.56% kesukaan warna 84%; aroma 60%; rasa 84%; dan tekstur 80%. Kata Kunci: cone es krim, sera, karagenan, serat ABSTRACT: Cone ice cream is a funnel shaped cake that is used as a place to put ice cream. the basic ingredient in making ice cream cones is mocaf which is substituted with sera and carrageenan. The purpose of this study was to determine the effect of adding sera and carrageenan to the physical, chemical and organoleptic characteristics of the ice cream cone produced. This study used a completely randomized design (CRD) using 2 factors and 3 replications. The A factor is the addition of carrageenan, namely A1 (0.5%), A2 (1%), and A3 (1.5%) and the addition of sera B factors namely B1 (10%), B2 (15%) and, B3 (20%). Physical and chemical test data are processed using variance, if there are data that are significantly different then further tests using DNMTR (Duncan New Multiple Range Test) with a confidence level of 5% are carried out. Organoleptic analysis was performed by Chi-square test at the level of 5%. The effectiveness test results showed the best results from the formulation namely A2B3 (addition of carrageenan 1% and sera 20%). The characteristics of ice cream cones from the treatment have a color brightness value of 64.73; cone resistance to ice cream 52.27 minutes; moisture content 4.77%; 3.49% ash content; fat content of 16.49%; protein content 6.31%; crude fiber 6.56% color preference 84%; aroma 60%; taste 84%; and 80% texture.  Keywords: ice cream cone, sera, carrageenan, fiber
FORMULASI STRATEGI RANTAI PASOK TEPUNG TERIGU UNTUK INDUSTRI KECIL MENENGAH DI KABUPATEN JEMBER Bambang Herry Purnomo; Andrew Setiawan Rusdianto; Yurika Widya Dewi
JURNAL AGROTEKNOLOGI Vol 8 No 02 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (225.959 KB)

Abstract

Wheat flour is the raw material that often used by food industrial. Small and Medium Entyties has a significant contribution to Indonesian economy growth. Common problems faced by SMEs is often the price fluctuations of wheat flour and difficult to obtain wheat flour sustainability as raw material by affordable price, so it must be made supply chain management of wheat flour to handle the problems in order to increased of SMEs based wheat flour. The aim of this research is to analyze the supply chain system of wheat flour, analyze strengths and weaknesses in the supply chain, formulated supply chain strategy of wheat flour to increase the competitiveness of SMEs based wheat flour in Jember. This research was conducted in three stages, namely preliminary stage through literature, alternative determination stage using SWOT and strategy selection stage using AHP. The results is a good strategy to increase the competitiveness of SMEs based wheat flour in Jember is to increase the productivity of SMEs based wheat flour.Keywords: supply chain, wheat flour, Small and Medium Entyties (SMEs) based wheat flour, SWOT, AHP
MODEL SISTEM DINAMIS PENILAIAN KINERJA AGROINDUSTRI TEMBAKAU DI PT GADING MAS INDONESIA TOBACCO M. Amirul Ghifarri; Bambang Herry Purnomo; Noer Novijanto
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (514.858 KB)

Abstract

Performance is a very important aspect the survival of a company. Optimalize performance of a company is the key of existence. Gading Mas Indonesia Tobacco (GMIT) company is one of the companies in Jemer Regency that export Besuki Na-Oogst tobacco leaf to many countries. One effort, GMIT company to increase competitiveness is assessing performance. To improve its performance, GMIT company declareobjectives in the Work Plant and Budget Based of result in 2014, value of benefict and rendemen has not been reached. This condition requies the evaluation of the performance assessment approach that can improve performance of the company. The aim of this research is build a system dynamic model for performance assesment in GMIT company. The method used in this research is dynamic system method. The approach with this method can determine the behavior of importance variables that change ver time. Simulations done by creating a model based on company’s success area and start in 2015 until 2021. Model was developed by simulatting in several scenarios alternative, optimistic, moderate and pessimistic. Based on the result of data analysis known that the best policy scenario is an optimistic scenario. Optimistic scenario has an average value of dekom production 1463.3 quintals above the basic scenario of 1247.8 quintals per year. The average value of the highest profit of Rp. 4.856.431.700 above the average value of the basic scenario profit of Rp. 4.583.563.100. The average value of the highest employee capabilities with 8.21 point above the base scenario with a value of 6 points.Keywords: performance, PT. GMIT, system dynamic
ANALISIS KELAYAKAN FINANSIAL PRODUK KOPI HERBAL INSTAN TERPRODUKSI OLEH UD. SARI ALAM Hilda Rosmalia Saida; Nurhayati Nurhayati; Bambang Herry Purnomo; Eka Ruriani
JURNAL AGROTEKNOLOGI Vol 8 No 02 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (487.275 KB)

Abstract

This study aimed to determine the financial feasibility of the herbal instans coffee produced by UD. Sari Alam. The study used a descriptive and analytical approach. The methods of data analysis include analysis of financial feasibility and sensitivity. This research was, analyzed the sensitivity testing, financial, and scenario financial feasibility. Financial feasibility analysis method used NPV, IRR, BC ratio, PBP, BEP, test sensitivity, financial feasibility and scenarios.The results showed that undertaking the production of herbal instant coffee was declared eligible to run but is very sensitive to changes in the value of the variable that increases in operational costs and a decrease in selling price. The second scenario (production time does is over four times a week) that at least can be taken to reduce the sensitivity of the effort as a result of changes in the value of the variable.Keywords: herbal instan coffee, financial feasibility, pegagan, kayu manis, UD. Sari Alam
REVIEW: PENDEKATAN PENILAIAN KINERJA AGROINDUSTRI TEH MENGGUNAKAN MODEL SISTEM DINAMIK Aulia Briliantina; Bambang Herry Purnomo; Ida Bagus Suryaningrat
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (356.155 KB) | DOI: 10.19184/j-agt.v10i02.5051

Abstract

The best applying practice of performance management can lead to increase business competitiveness. Improved performance of tea agroindustry as a part to overcome the problems of declining quality and productivity of tea agroindustry. The objective of this study was to describe of how performance assesment systems that has been conducted to achieve success areas of tea agroindustry and design of performance dynamic model of tea agroindustry. Performance measurement system structuralization based on IDPMS (Integrated Dynamic Performance Measurement System) model and identification area of success and performance assesment using questionnaires guidelines PMQ (Performance Measurement Questionnaire). Design of performance dynamic model using powersim software. Keywords: tea agroindustry, system dynamics, performance assesment, IDPMS
ANALISIS EKONOMI DAN SIFAT FISIKOKIMIA DODOL RUMPUT LAUT Yuli Wibowo; Bambang Herry Purnomo; Andrew Setiawan Rusdianto
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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

Abstract

Seaweed (Eucheuma cottonii) is sea commodities that processed become various food products. Based on this fact, it needs to be explored, especially product with high added value, practice, and was be like by people. Seaweed product that explored in this research is seaweed dodol. The research point is to determine the composition of seaweed dodol with high quality, which are to study the effect of coconut milk and sugar and then economic analysis. The result showed that addition of coconut milk was not give effect on moisture content, Aw, pH and hardness of seaweed dodol. Otherwise, the addition of sugar was significantly affected on Aw, pH and hardness of dodol. Sugar was not significantly effected by moisture. Dodol made by composition of coconut milk 30 % and high sugar (1:3) was a good dodol. The result of economic analysis shown that dodol industry have good prospect. Keywords: Economical analysis, Eucheuma cottoni , formulation, seaweed dodol
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