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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

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MODEL SISTEM DINAMIK KETERSEDIAAN SINGKONG BAGI INDUSTRI TAPE DI KABUPATEN JEMBER Bambang Herry Purnomo; Ahmad Subayri; Nita Kuswardhani
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (292.968 KB)

Abstract

As we know, fermented cassava (TAPE in indonesian language) is one of popular food in Jember Regency. There are a lot of fermented cassava industry at Jember Regency. One of the major problem for fermented cassava industry is decreasing of cassava production. The aim of this research was to design a dynamic system model of cassava availability for fermented cassava industry using dynamic system methods. Model of cassava availability consist of 3 sub models; model of supply, model of consumption and model of industrial demand. Based on simulation results it was known that in 2004-2013 the availability of cassava continues to decrease.The decreasing happenned because tape industry is only able to produce 60% of its maximum capacity. Therefore, it is needed to build scenarios that meet the needs of cassava for tape industries. The result shows four scenarios orientated to the model; 1. Scenario partnership, on this scenario the need of cassava for fermented cassava industry can be met, but make the needed cassava for consumption not fullfilled; 2. partnership scenario and acreage extension plant out as big as 2% per year, this scenario can't meet the need cassava for fermented cassava industry up to next 10 years; 3.The third scenario, partnership scenario and productivity step-up as big as 20 kw/ha is not overdose give influences even have can meet the need cassava next 10 years. The fourth scenario, partnership scenario and combined scenario, combination of scenarios 2 and 3, can supply cassava for the next 10 year.Keywords: Dynamic System Model, production, availability, scenario
APLIKASI QUALITY FUNGTION DEPLOYMENT (QFD) PADA PENINGKATAN MUTU SUWAR SUWIR TAPE HANDAYANI 82 DI KABUPATEN BONDOWOSO Ade Galuh Rakhmadevi; Sih Yuwanti; Bambang Herry Purnomo
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (394.837 KB) | DOI: 10.19184/j-agt.v12i1.7883

Abstract

The intensity industrial competition required Tape Handayani 82 factory to develop its quality to compete in the market. The development of quality could be done by searching information about quality attribute of suwar suwir as costumer expectation. The purpose of this research was to identify quality attribute of suwar suwir and technical response requiring improvement, which could fulfill costumer expectation. Data was taken by distributing questionnaire to 65 respondents with non probability sampling method at 4 subdistrict in Bondowoso Regency, and interview to the producer of suwar suwir “Tape Handayani 82”. The research result showed that the quality attributs that needed to be improved were the fixed composition, the self life of the product, the fixed texture, the label of composition, the suitability of the product with the label, the taste variation and packaging form. The technical responses which improved in relation to quality improvement were the composition of the additional materials, the composition of the raw material, the maturity of the tape, the heating temperature, the heating time, the acidity level the tape, the stirring technique, the mixing time, the primary packaging type, smoothing technique, chilling time and fiber removal. The target value to the technical response of the Handayani 82 factory was less than the bencmark. This mean that suwar suwir of Tape Handayani 82 has not met the target in fulfilling the quality of suwar suwir as costumer expectation. Keywords: quality, suwar suwir, quality function deploment (QFD), customer
SISTEM DINAMIS PENILAIAN KINERJA PRODUKSI TEH KEBUN BANTARAN PT PERKEBUNAN NUSANTARA XII Aulia Brilliantina; Bambang Herry Purnomo; Ida Bagus Suryaningrat
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (190.401 KB) | DOI: 10.19184/j-agt.v12i1.8099

Abstract

In the last ten years, the performance of Indonesia’s tea agroindustry has been decreased. It is shown by the decreasing of tea estate area as much as 2.18 percent per year, tea production decreased as much as 0.8 percent, and export volume decreased as much as 1,07 percent per year. This study were aimed to identify performance measurement results of tea production at Bantaran plantation area PT Perkebunan Nusantara XII based on the achievement of RKAP and evaluated the performance achieved through the production of tea agroindustry by dynamic system method. This method allowed to conduct comprehensive studies to study the behavior and improved system performance. This study was started from the observation, interviews, and document collection, which then was made causal loop diagram to the simulation model creation and validation of the model made. From the simulation, it came with conclusion, if there was no policy change, then Bantaran plantation area had a decreased performance status. Keywords: tea production, dynamic system, performance measurement
PERANCANGAN MUTU COOKIES LIDAH KUCING UBI JALAR MENGGUNAKAN METODE QFD Dini Nastiti Anjarsari; Bambang Herry Purnomo; Nurhayati Nurhayati
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (556.745 KB) | DOI: 10.19184/j-agt.v11i02.6528

Abstract

UD. Nula Abadi is one of home industry that produces flour and the processed products from sweet potatoes in Bondowoso regency. Lidah kucing is one of UD. Nula Abadi cookies that has potential prospect to develop because these cookies can go into all of marketing segmentation. The aimed of this research are to identify costumer’s quality attribute and to design the quality of lidah kucing UD. Nula Abadi to fulfil costumer’s quality attribute. This research used quality function deployment. The result of this research shows that quality attribute which has being customers priority based on mapping with the technical requirements and competitive profile are taste, packaging material, and texture. The quality design that can be applied for UD. Nula Abadi are keeping the quality of sweet potato, calibrating scale machine, using oven that complete with timer and thermostat, using the packaging material that can be kept the shape of lidah kucing, training the employee to keep production process in accordance with standard operational procedure, having a partnership with local government in terms of promotion and business development. Keywords: sweet potatoes, cookies, QFD
DESAIN TATA LETAK FASILITAS PRODUKSI PADA PENGOLAHAN RIBBED SMOKED SHEET (RSS) DI GUNUNG PASANG PANTI KABUPATEN JEMBER Bambang Herry Purnomo; Andrew Setiawan Rusdianto; Muhammad Hamdani
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (303.022 KB)

Abstract

Industrial layout or production facility is a setting for placing facilities position which considering space limitation in placing machines, flow of material removal etc. Generally the optimal layout design is take a part in determining the efficiency and effectiveness of production activities or maintain the viability of an Industrial. Basically the main goal of this research is to produce an optimal layout of production facilities, one of which is to evaluate the existing layout. The refore we need an optimal facility layout design according to a good material flow patterns, by following the order of process. Direct observation at PDP Gunung Pasang Panti Jember Region, showed less precise placement of production facilities and material flow, causing the displacement of material handling distances become longer and eventually impact on Total Movement becomes high. To determine the layout of each department production facilities in a manner that is efficient use of time study method. As for planning the layout by using layout verification results by comparing the existing layout as a parameter events. The results showed a more efficient layout verification with Total Movement initial displacement distance of 2650.44 meters to 2469.46 meters or the distance may be shortened by 6.83%. As for the time of the original conveyance of 422.5 seconds to 392.8 seconds or experiencing a savings of 7.03%.Keywords: layout, time study method, total movement
AKSELERASI PRODUKSI MOROMI MENGGUNAKAN INOKULUM Pediococcus halophilus FNCC 0033 DAN Zygosaccharomyces rouxii FNCC 3008 Jay Jayus; Etika Hanif Rosyidawati; Bambang Herry Purnomo
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (379.441 KB) | DOI: 10.19184/j-agt.v13i02.9061

Abstract

The increasing of consumer demand has forced the small scale soy sauce factories to expand the quality and quantity of their production. However, they have a major problem on the duration of spontaneous fermentation for the production of moromi which take at least 2 months time. Therefore, an effort to shorten the fermentation time is proposed in this study by the applications of controlled fermentation using protease producing microbes. This study was aimed to compare the spontaneous and controlled fermentation of moromi using a single P. halophilus FNCC 0033 as well as a combination of P. halophilus FNCC 0033 and Z. rouxii FNCC 3008 as the inoculum for extended fermentation process of soybean in salt solution at pH 8.0. The quality parameter of moromi observed were pH, dissolved protein, total nitrogen, microbial count, and sensory evaluation by expert panelist. The result showed that controlled fermentation of moromi using both single P. halophilus FNCC 0033 or a combination of P. halophilus FNCC 0033 and Z. rouxii FNCC 3008 could shorten the duration of moromi fermentation time, from usually 8 weeks becomes 2 weeks only. The highest dissolve proteins content was detected in the moromi prepared by a single P. halophilus FNCC 0033 rather than its combination with Z. rouxii FNCC 3008. Moreover, result of sensory evaluation showed that P. halophilus FNCC 0033 fermented moromi exhibit more acidic flavor, indicating the ability of this lactic acid producing bacteria in producing both protease and lactic acids during the fermentation activity. Keywords: moromi, Pediococcus halophilus, soy sauce, Zygosaccharomyces rouxii
PENGGUNAAN α-AMILASE DAN VARIASI LAMA HIDROLISIS PADA PEMBUATANTEPUNG GLUKOMANAN DARI UMBI GEMBILI (Dioscorea esculenta L.) Herlina Herlina; Bambang Herry Purnomo; Mukhammad Fauzi; Fikri Arsyl Rambe
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 (389.943 KB) | DOI: 10.19184/j-agt.v10i01.4293

Abstract

This study aimed to determine the effect of α-amylase concentration and hydrolysis time to yield, physical, functional, and chemical characteristics of glucomannan flour from Gembili tuber flour.The study was consist of two phases, the making of gembili tuber flour and glucomannan flourproduction using enzymatic method with a concentration of α-amylase (0,4 U/g; 0.8 U/g; 1.2 U/g) and hydrolysis time (1 hour, 2 hours, and 3 hours). The experiment used a randomized block design arranged with two factors and three repetitions. The results showed that interaction between enzyme concentration and hydrolysis time has significant effect on yield with values range from 1.74% to 2.12%, brightness (lightness) range from 56.19 to 60.28, WHC range from 771.47 to 1621.07% , whereas non-significant effect on the OHC range from 733.20 to 788.20%, the water content range from 9.57 to 12.78%, ash content range from 3.05 to 3.23%, protein content range from 8.26 to 8.57%, glucomannan levels range from 52.06 to 56.17%, and a viscosity range between 107.34 to 127.59 mp.Keywords: gembili tuber, α-amilase, hydrolysis time, glucomannan flour
MODEL SISTEM ANTRIAN PADA PELAYANAN RESTORAN CEPAT SAJI (Studi Kasus di KFC Gajah Mada Kabupaten Jember) Bambang Herry Purnomo; Bertung Suryadharma; Nurma Yunita Ekasari
JURNAL AGROTEKNOLOGI Vol 15 No 01 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i01.19929

Abstract

KFC is one of the fast food restaurants in the Jember Regency which is never deserted of visitors, especially that on Gajah Mada Street. The purposes of this study were to determine the characteristics of the queuing system, analyze the queuing applied at KFC, formulate recommendations for improving the queuing system to reduce queuing, and minimize costs. The Data analysis was performed to compare manual calculations and simulation methods using ARENA 14.0. The characteristics of the current queue at KFC are random and unlimited arrival patterns, FIFO (first in first out) queue discipline, and the design of the single phase multi channel queuing system. The queuing distribution used for arrival and service time was the exponential distribution. The queuing model notation at the M/M/2 cashier: FIFO/∞/∞. The recommended queuing model that can be applied was to add 1 cashier to 3 cashiers at a cost of Rp 150,560 from the scenario made. The performance variable in the scenario becomes less than the initial condition, which was ρ cashier becomes 188%, total Wq about 0.92 minutes, and Lq about 2 people. Adding these facilities changes the queuing model notation to (M/M/3: FIFO/∞/∞). Keywords: ARENA, FIFO queuing discipline KFC Jember, queuing system
SIFAT FISIK DAN KIMIA PUREE JAMBU BIJI MERAH (Psidium guajava L.) DENGAN PENAMBAHAN GUM ARAB DAN GUM XANTHAN Diana Mahfiatus Salimah; Triana Lindriati; Bambang Herry Purnomo
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (337.286 KB)

Abstract

Pink guava (Psidium guajava L.) is one of popular fruit in Indonesia. This fruit is available easily and has reasonable price, but this fruit including perishable climacteric fruit . One solution to such damage is making pink guava into refined products such as fruit puree. The aim of this study determine the effect of the use of arabic gum and xanthan gum on the physical, chemical and organoleptic characteristic of pink guava puree. This study used a completely randomized design with factorial pattern of physical and chemical properties and using a Friedman test for organoleptic properties. Organoleptic properties was done on the juice of pink guava puree. The highest quality was pink guava puree that produced by 0,3 % xanthan gum addition. The puree had mouisture content of 87.570%; 12.430% total solids; 9,8 oBrix dissolved solids; pH4,307; the acidity 0.5790 mg of citric acid / 100 g; Vitamin C 57.160 mg / 100g; the value of L (ligthness) 34,500 and a value of 16.287.Keywords: pink guava, puree, arabic gum, xanthan gum
Penyediaan Sumberdaya Lahan Untuk Pengembangan Agroindustri Sengon yang Berkelanjutan di DAS Bedadung Jember Yaumil Fadila; Idah Andriyani; Bambang Herry Purnomo; Achmad Fauzan Masudi
Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) Vol. 11 No. 3 (2021): Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (JPSL)
Publisher : Graduate School Bogor Agricultural University (SPs IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jpsl.11.3.453-462

Abstract

Sengon (Paraserianthes falcataria) menjadi komoditas andalan sebagai bahan baku industri, sehingga sengon memiliki nilai ekonomis yang tinggi. Efek domino yang timbul adalah meningkatnya luasan lahan sengon, dan menyebabkan perubahan tataguna lahan ladang/sawah menjadi perkebunan sengon. Perubahan lahan tersebut rawan erosi yang akan memperbesar tingkat bahaya erosi. Peruntukan lahan yang tidak sesuai untuk komoditas tanaman sengon akan menjadi ancaman tersendiri bagi keberlanjutan agroindustry berbahan baku sengon oleh karena itu diperlukan evaluasi kesesuaian lahan tanaman sengon. Penelitian ini bertujuan mengidentfiikasi kesesuaian lahan tanaman sengon di DAS Bedadung. Infomasi ini digunakan untuk mengembangkan agroindustri yang berkelanjutan. Parameter yang dianalisis sebanyak 14 dan metode kesesuaian lahan adalah matching dan overlay. Hasil dari analisis kesesuaian lahan pada tanaman sengon didominasi kelas S3 “sesuai marjinal” (48,07%). Parameter pada lahan yang menjadi faktor pembatas tanaman sengon adalah curah hujan sebagai penyedia sumber air dan solum tanah. Upaya perbaikan faktor curah hujan yaitu membuat waduk atau bendungan, namun perbaikan tersebut membutuhkan dana banyak dan waktu yang lama. Sedangkan usaha perbaikan solum tanah sulit dilakukan karena membutuhkan waktu yang lama. Dengan demikian maka komoditas sengon di Kabupaten Jember akan mengalami kendala keberlanjutan apabila faktor-faktor diatas tidak dicari solusinya.
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