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All Journal Jurnal Teknologi Agro-Industri Jurnal Saintika Unpam : Jurnal Sains dan Matematika Unpam Journal of Agro Plantation (JAP) Journal of Artificial Intelligence and Digital Business Jurnal Teknologi Pangan dan Industri Perkebunan Journal of Applied Accounting Jurnal Riset, Inovasi, Teknologi & Terapan Journal of Food Industrial Technology

Assrorudin Assrorudin

Politeknik Negeri Ketapang

Author-ID : 2706779

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Mathematics Physics

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SUMBERDAYA MANUSIA BERKUALITAS DALAM UPAYA PENINGKATAN DAYA SAING INDUSTRI KELAPA SAWIT DI KABUPATEN KETAPANG Tardi Kurniawan; Anto Susanto; Assrorudin Assrorudin; Refid Ruhibnur
JURNAL SAINTIKA UNPAM Vol 2, No 2 (2020)
Publisher : Program Studi Matematika FMIPA Universitas Pamulang

Mengkaji kesiapan sumberdaya manusia di Kabupaten Ketapang dalam mendukung pengembangan dan peningkatan daya saing industri kelapa sawit menghadapi persaingan pasar bebas MEA maka perlu dilakukan penelitian. Penelitian ini melibatkan pelaku ekonomi atau pengusaha industri kelapa sawit yang ada di Kabupaten Ketapang dan juga institusi pemerintah daerah terkait sebagai responden. Kelengkapan data dan informasi dalam penelitian ini juga diperoleh dari sumber data sekunder berupa dokumen resmi pemerintah daerah baik di tingkat Provinsi Kalimantan Barat maupun tingkat Pemerintah Kabupaten Ketapang. Metode penelitian yang digunakan adalah penelitian deskriptif, yaitu penelitian yang lebih mengarah pada pengungkapan masalah-masalah atau keadaan sebagaimana adanya dan mengungkapkan fakta-fakta yang ada dilengkapi dengan interpretasi atau analisis tentang industri perkebunan kelapa sawit, khususnya yang ada di Kabupaten Ketapang. Hasil penelitian menemukan bahwa sumberdaya manusia yang dibutuhkan untuk mendukung pengembangan dan peningkatan industri kelapa sawit di Kabupaten Ketapang dalam menghadapi persaingan pasar bebas MEA adalah sumberdaya manusia yang tidak hanya memiliki kemampuan pendidikan, keahlian, dan produktivitas namun harus dibekali dengan kemampuan penguasaan bahasa asing, seperti bahasa Inggris. Sedangkan strategi dan kebijakan bisnis yang perlu diterapkan oleh industri kelapa sawit di Kabupaten Ketapang dalam menghadapi persaingan pasar bebas MEA adalah: (1) strategi pertumbuhan yang cepat atau pengurangan, (2) strategi perubahan bauran produk, (3) strategi perubahan jangkauan pasar, (4) strategi repositioning, (5) strategi diversifikasi, dan (6) strategi partnering.

Karakteristik Mutu Food Grade Grease Ramah Lingkungan Berbahan Baku Minyak Bekas Penggorengan Assrorudin Assrorudin; Refid Ruhibnur; Rosmalinda Rosmalinda; Tardi Kurniawan; Anto Susanto
Jurnal Teknologi Agro-Industri Vol 7 No 2 (2020): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v7i2.93

Food grade grease is a lubricant based on vegetable oils, in its safe use for health, does not pollute the environment so it is very beneficial for the pharmaceutical, animal feed, cosmetics and food industry industries in particular. This study aims to obtain a basic formulation of natural antioxidant ingredients and optimum long storage periods that can produce good and long lasting food grade grease, according to quality standards including: corrosion resistance, dropping point, lubricant texture, and pH . The purpose is more detailed, namely to know (1) the treatment of the percentage of activated charcoal (b / b) on the weight of the material as bleaching material at a temperature of 1050C for 1 hour; (2) the effect of increasing the concentration of natural antioxidant ingredients on food grade grease quality; (3) the best storage period for maintaining quality food grade grease quality; and (4) the interaction between the addition of the concentration of anti-corosit chemicals with the treatment period of storage for 5 days, 10 days and 15 days against the quality of food grade grease. The results of the study show (1). 5% activated charcoal is the best treatment, because it produces FFA values, low water content values and visual appearance (color) with values of 0.22%, 0.12%, and bright yellow, and (2). The treatment of the concentration of natural antioxidant material as much as 10% (A3) and treatment of 10 days storage period (T2) is the best treatment to produce food grade grease quality including corocyte test value, melting point, lubricant texture, and pH respectively: 7.99 ; 83.99; 2.49; and 6.99.

PENGGUNAAN PUPUK ORGANIK CAIR DAUN GAMAL TERHADAP PERTUMBUHAN BIBIT BATANG BAWAH KARET KLON PB 260 (Hevea brasiliensis Muella Arg) Nurhayati Nurhayati; Assrorudin Assrorudin; Wina Erviana
Journal of Agro Plantation (JAP) Vol 1 No 2 (2022)
Publisher : Politeknik Negeri Ketapang

Rubber plants (Hevea brasiliensis Muell. Arg) have an important role for the Indonesian economy, where the area of rubber plantations in Indonesia reaches 3.6 million hectares. The low productivity of rubber plants in Indonesia, it is necessary to increase the productivity of rubber through the provision of seeds for the propagation of rubber plants. The use of POC in Gamal leaves can encourage good rootstock growth with optimal roots, because Gamal leaf tissue contains 3.15% N, 0.22% P, 2.65% K, 1.35% Ca and 0.41% Mg. The aim of this study was to determine the effect of giving Gamal leaf POC on rubber rootstock seedlings of clone PB 260. This research was conducted in the experimental garden of the Ketapang State Polytechnic, Jl. Rangga Sentap Dalong, Sukaharja Village, Delta Pawan sub-district, Ketapang district, West Kalimantan, from October 2021 to January 2022 at the Ketapang State Polytechnic. This study used a non-factorial Completely Randomized Design (CRD) with 6 treatments and 4 replications with 3 plant samples so that 72 seedlings were obtained. Observation parameters included plant height (cm), number of umbrellas (strands), stem diameter (mm), root length (cm), plant dry weight (g). The results showed that the administration of POC of Gamal leaves on rubber rootstock seedlings treated with P5 (400 mL of POC of Gamal leaves + 500 mL of water/polybag) was able to increase the growth of plant height, stem diameter and root length.

PENGARUH PENAMBAHAN IKAN RUCAH PADA PEMBUATAN OPAK SINGKONG TERHADAP SIFAT FISIKOKIMIA A. Nova Zulfahmi; Yuyun Yuniarti; Assrorudin Assrorudin; Ningrum Dwi Hastuti; Irfan Cholid
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Opak (cassava crackers) in general contains a lot of carbohydrates. To increase the nutritional value of opak, one of them is by adding trash fish which is quite rich in protein. This study aims to determine the effect of adding trash fish with different concentrations in the manufacture of opak crackers on the physicochemical properties. This study used an experimental method with a RAL experimental design in a laboratory. Sensory testing found that the more concentration of trash fish added, the more favored the panelists with the R3 treatment on average received. Tests for protein and water content produced linear data. The more fish content, the higher the protein content and water content. The highest water and protein content in the R4 treatment was 12.58% and 6.91%, respectively. The highest swelling power (except the control) in treatment R2 was 81.16%, while the least absorption in treatment R4 was 14.11%. These results indicated that the addition of trash fish had a significant effect on the physicochemical properties of opak

Pengolahan Nugget Ayam Dengan Penambahan Ubi Jalar: Processing Of Chicken Nuggets With The Addition Of Sweet Potato Julita fery fannya; Nurimansyah Nurimansyah; Rois Indriawan; Ningrum Dwi Hastuti; Assrorudin Assrorudin
Journal of Food Industrial Technology Vol. 3 No. 2 (2026): Mei
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v3i2.7099

Penelitian ini dilakukan bertujuan untuk mengetahui pengaruh penambahan ubi jalar terhadap karakteristik nugget ayam yang dihasilkan, yaitu sifat fisik, kimia, dan organoleptik. Nugget ayam adalah produk olahan daging yang praktis dan banyak digemari hampir oleh semua kalangan, namun umumnya memiliki kandungan serat yang rendah. Oleh karena itu, dilakukan inovasi dengan penambahan ubi jalar sebagai sumber serat dan bahan pangan lokal yang bernilai gizi tinggi. Metode penelitian yang digunakan adalah metode eksperimen dengan beberapa variasi konsentrasi penambahan ubi jalar. Parameter yang diamati meliputi kadar air sebagai sifat kimia, serta uji organoleptik yang mencakup warna, aroma, tekstur, dan rasa untuk mengetahui tingkat penerimaan panelis. Hasil penelitian menunjukkan bahwa penambahan ubi jalar berpengaruh terhadap karakteristik nugget ayam, baik secara kimia maupun organoleptik. Semakin tinggi penambahan ubi jalar cenderung meningkatkan kadar air serta mempengaruhi tekstur dan warna produk. Secara organoleptik, perlakuan tertentu memberikan tingkat kesukaan panelis terbaik. Dengan demikian, penambahan ubi jalar berpotensi meningkatkan nilai gizi serta memberikan variasi karakteristik produk nugget ayam.

Karakteristik Mutu Stik Ikan Tongkol (Euthynnus Affinis) Dengan Variasi Konsentrasi Tepung Daun Kelor (Moringa Oleifera) : Quality Characteristics Of Skipjack Tuna (Euthynnus Affinis) Sticks With Various Concentrations Of Moringa Leaf Flour (Moringa Oleifera Suryani Suryani; Nurimansyah Nurimansyah; Assrorudin Assrorudin; Ningrum Dwi Hastuti; Ayu Dian Pratiwi Permatahati
Journal of Food Industrial Technology Vol. 3 No. 2 (2026): Mei
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v3i2.7100

Stik ikan tongkol merupakan produk makanan ringan berbasis ikan yang memiliki potensi sebagai alternatif snack bergizi. Namun, inovasi pengolahan produk ini masih terbatas, sehingga diperlukan upaya pengembangan formulasi yang dapat mempertahankan karakteristik mutu sensori produk. Penelitian ini mengeksplorasi penambahan tepung daun kelor (Moringa oleifera) sebagai bahan fungsional dalam formulasi stik ikan tongkol. Penelitian ini bertujuan untuk menganalisis pengaruh variasi konsentrasi tepung daun kelor terhadap karakteristik sensori, mutu fisik (kadar air), serta tingkat penerimaan konsumen pada produk stik ikan tongkol. Parameter pengujian meliputi uji sensorik hedonik (warna, aroma, tekstur, dan rasa) oleh 20 panelis menggunakan skala 1–5, serta analisis kadar air secara gravimetri. Pengujian kandungan gizi seperti vitamin dan mineral tidak dilakukan dalam penelitian ini. Hasil menunjukkan bahwa penambahan tepung daun kelor tidak menghasilkan perbedaan yang signifikan secara statistik (P>0,05) pada seluruh parameter sensorik. Formulasi terbaik diperoleh pada perlakuan P2 (10 g tepung daun kelor) dengan skor warna 3,70 dan tekstur 4,05. Kadar air produk berkisar antara 3,91% hingga 6,83%, di mana nilai pada P2 sedikit melampaui batas maksimum SNI sehingga perlu dikaji lebih lanjut. Secara keseluruhan, produk stik ikan tongkol dengan penambahan tepung daun kelor masih dapat diterima konsumen dan berpotensi dikembangkan sebagai makanan ringan berbasis bahan lokal.

Uji Stabilitas dan Aktivitas Antioksidan pada Bubuk Jahe Merah Sebagai Minuman Herbal Widia Anas Tya; Ira Arianti; Rois Indriawan; A. Nova Zulfahmi; 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.v4i2.9584

This study aimed to evaluate the stability and antioxidant activity of red ginger powder (Zingiber officinale var. rubrum) as an herbal drink for relieving menstrual pain (dysmenorrhea). The study employed an experimental method using a Completely Randomized Design (CRD). Red ginger powder was produced through washing, slicing, and drying processes using a cabinet dryer at 70°C. Stability testing included organoleptic evaluation, homogeneity, pH, and viscosity during real-time storage at room temperature. Antioxidant activity was analyzed using the DPPH method by measuring absorbance with a UV-Vis spectrophotometer. The results showed that red ginger powder possessed good antioxidant activity, indicated by a decrease in absorbance values at various sample concentrations. Stability testing revealed changes in aroma becoming more acidic and a decrease in pH from 5 to 3 after storage, while homogeneity and viscosity remained relatively stable. Active compounds such as gingerol in red ginger function as antioxidants capable of inhibiting the formation of prostaglandins, which are responsible for menstrual pain. Based on the findings, red ginger powder has the potential to be developed as a practical, safe, and effective natural herbal product to help relieve dysmenorrhea.

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

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.

Analisis Pengadaan Bahan Baku Kedelai Pada Industri Rumah Tangga Tahu Dan Tempe (Studi Kasus: UMKM Tahu dan Tempe di Desa Tempurukan, Kabupaten Ketapang) Nia Ananda Syaputri; Nurimansyah Nurimansyah; Assrorudin Assrorudin; A.Nova Zulfahmi; Rois Indriawan
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.v4i2.9561

Soybeans are the primary raw material in the tofu industry, and their availability significantly affects the smooth operation of micro, small, and medium enterprises (UMKM). This study aims to analyze the raw material procurement system for soybeans at tofu and tempeh processing UMKM in Tempurukan Village, Ketapang Regency, West Kalimantan, using the Economic Order Quantity (EOQ) and Total Inventory Cost (TIC) methods. Data were collected through observation, interviews, and direct documentation at the business locations. The analysis results indicate that the current procurement system, operating at a frequency of 24 times per year, is not yet optimal. The optimal order quantity is 4,243 kg per order with a frequency of 7 times per year, representing a reduction of 70.83% compared to the initial policy. The optimal total inventory cost based on TIC is IDR 2,121,250 per year. In conclusion, the EOQ method has proven effective in optimizing raw material procurement, reducing inventory costs, and ensuring a sustainable supply of raw materials to support the competitiveness of UMKM.

Analisis Pendapatan Usaha Ubi Bakar Cilembu di Ketapang Novi Pebriani; Irfan Cholid; Assrorudin Assrorudin; Ira Arianti; Rois Indriawan
Journal of Applied Accounting Vol. 5 No. 1 (2026): Juni
Publisher : ISAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52158/jaa.v5i1.1550

Micro, Small, and Medium Enterprises (MSMEs) play a major role in boosting the regional economy and creating job opportunities. In Ketapang Regency, one of the growing businesses is Ubi Bakar Madu Cilembu Asli Sumedang owned by Mr. Tatang. The main challenge faced is the absence of proper financial records, so the owner does not yet clearly understand the amount of expenses, sales results, and whether the business is running profitably. This study aims to calculate total costs, production cost, total revenue, net profit, and the minimum sales volume required to avoid losses. This research uses a descriptive quantitative approach, collecting data through interviews, direct observation, and document review. The analysis is based on the principles of cost accounting and management accounting. The results show that the total monthly cost is IDR 43,495,666, the cost of producing one kilogram of product is IDR 27,185, total sales revenue reaches IDR 72,000,000, and the net profit earned is IDR 28,504,334. The business only needs to sell 238 kilograms per month to cover all costs, while actual sales are much higher. The benefit-cost ratio is 1.66, which indicates that this business is profitable and feasible for further development. Keywords: MSMEs, Production cost, Net profit, Break-even point, Business feasibility

Co-Authors A. Nova Zulfahmi Ahmad Nova Zulfahmi Amos Amos Anto Susanto Ayu Dian Pratiwi Permatahati Dian Fitriarni Ira Arianti irfan cholid Julita fery fannya Kiki Amelia Martanto Martanto Muhammad Kholil Anugrah Nia Ananda Syaputri Ningrum Dwi hastuti Novi Pebriani Nur ‘Azah Nurhayati Nurhayati Nurimansyah Nurimansyah Putri Nuraini Rois Indriawan Rosmalinda Rosmalinda Ruhibnur, Refid Suryani Suryani Tardi Kurniawan Tari Isnaini Widia Anas Tya Wina Erviana Yuyun Yuniarti

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