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All Journal Jurnal Teknik Industri Media Komunikasi Geografi Agrointek Jurnal Teknologi Pangan Jurnal Mahasiswa Ilmu Pemerintahan REKAYASA Jurnal Sains dan Teknologi Pangan Industria: Jurnal Teknologi dan Manajemen Agroindustri PROZIMA (Productivity, Optimization and Manufacturing System Engineering) TARBIYA ISLAMIA : Jurnal Pendidikan dan Keislaman Agroindustrial Technology Journal Gorontalo Law Review PEDULI: Jurnal Imiah Pengabdian Pada Masyarakat Jurnal Restorative Justice Attractive : Innovative Education Journal Community Development Journal: Jurnal Pengabdian Masyarakat ABIDUMASY : Jurnal Pengabdian kepada Masyarakat Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat International Journal of Business, Law, and Education Bima Abdi: Jurnal Pengabdian Masyarakat AbdiTechno (Jurnal Pengabdian Masyarakat) Mejuajua AKM: Aksi Kepada Masyarakat Jurnal Penelitian Bidang Inovasi & Pengelolaan Industri (Invantri) Indonesian Research Journal on Education Jurnal Pengabdian Masyarakat dan Riset Pendidikan Zona Education Indonesia Parjhuga : Jurnal Penelitian dan Pengembangan Daerah Widya Teknik Jurnal Akuntansi Syariah (JAkSya)
Khoirul Hidayat
Universitas Trunojoyo Madura
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Journal : REKAYASA

 1 
Pemilihan Alternatif Terbaik Cleaner Production Pada Industri Keripik Singkong Dalam Mendukung Sustainable Manufacturing Ulya, Millatul; Hidayat, Khoirul
Rekayasa Vol 11, No 2: Oktober 2018
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (582.099 KB) | DOI: 10.21107/rekayasa.v11i2.4417

Abstract

Produksi bersih merupakan salah satu strategi dalam sustainable manufacturing yang dapat digunakan untuk meningkatkan kinerja lingkungan di industri pengolahan keripik singkong. Tahap awal dalam penilaian produksi bersih adalah identifikasi peluang produksi bersih dengan metode analisis deskriptif dan analisis keseimbangan material dan energi. Berdasarkan analisis neraca keseimbangan material dan energi, jumlah bahan baku 3,6 ton singkong menghasilkan non product output air sisa pencucian, 1,5 liter minyak jelantah dan 900 kg kulit singkong. Berdasarkan analisis neraca kesetimbangan massa dan energi tersebut, terdapat 5 peluang produksi bersih yaitu penghematan air, produksi sabun dari minyak jelantah, pengolahan kulit singkong menjadi tepung kulit singkong, kerupuk kulit singkong dan gula cair.  Perlu dilakukan penelitian lanjut berupa sintesis untuk menentukan alternatif terbaik dari beberapa peluang produksi bersih yang telah teridentifikasi.Kata Kunci: Produksi bersih, keripik singkong. Identification of Cleaner Production Opportunity in Cassava Chips Industry in Supporting Sustainable Manufacturing ABSTRACTCleaner production is one strategy in sustainable manufacturing that can be used to improve environmental performance in cassava chips processing industry. The initial stage in the assessment of cleaner production is the identification of cleaner production opportunities by descriptive analysis methods and the analysis of material and energy balance. Based on the analysis of material and energy balance, the amount of raw material is 3.6 tons of cassava yielded non product output of wash water remaining, 1.5 liter of used cooking oil and 950 kg of cassava peel. Based on the analysis of material and energy balance, there are 5 cleaner production opportunity that is water saving, soap production from used cooking oil, processing of cassava peel to cassava peel flour, cassava peel cracker and liquid sugar. Further research should be done in the form of synthesis to determine the best alternative of several cleaner production opportunities that have been identified.Keywords: Cleaner production, cassava chips, metode Bayes.
Pengaruh Penambahan Natrium Benzoat dan Suhu Penyimpan Terhadap Mutu Minuman Herbal Cabe Jamu Cair Ulya, Millatul; Aronika, Nadiyah Ferah; Hidayat, Khoirul
Rekayasa Vol 13, No 1: April 2020
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (418.074 KB) | DOI: 10.21107/rekayasa.v13i1.5385

Abstract

Minuman herbal cabe jamu cair merupakan inovasi produk baru yang masih perlu dikaji tentang metode pengawetannya. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi natrium benzoat dan suhu penyimpanan terhadap mutu minuman herbal cabe jamu cair. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu pengaruh konsentrasi natrium benzoat (0 ppm, 200 ppm, 300 ppm) dan suhu penyimpanan (35 dan 45 °C). Hasil analysis of variance menunjukkan konsentrasi natrium benzoat berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT), warna dan total mikroba. Suhu penyimpanan berpengaruh nyata (Pkurang dari 0,05) terhadap total padatan terlarut (TPT), warna, dan total mikroba. Interaksi antara konsentrasi natrium benzoat dan suhu penyimpanan berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT).Kata Kunci: Cabe jamu, natrium benzoat, suhu penyimpanan, mutuEffect of Sodium Benzonate Addition and Storage Temperature on Quality of Piper Retrofractum Vahl Liquid Herbal DrinkABSTRACTPiper retrofractum vahl liquid herbal drink is an innovation of new products need to research about the method. This research aims to determine the effect of sodium benzoate addition and storage temperature on quality of piper retrofractum vahl liquid herbal drink. The design used in this study was a completely randomized design (CRD) with 2 factors, namely the effect of sodium benzoate concentration (0 ppm, 200 ppm, 300 ppm) and storage temperature (35°C and 45°C). The results analysis of variance shows that the concentration of sodium benzoate has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. Storage temperature has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. The interaction between sodium benzoate concentration and storage temperature was a significant effect (P less than 0.05) to total dissolved solids (TDS).Keywords: piper retrofractum vahl, sodium benzoate, storage temperature, quality .
Pengendalian Mutu Produk Air Minum Kemasan Menggunakan New Seven Tools (Studi Kasus di PT. DEA) Zakariya, Yuza; Mu’tamar, Muhammad Fuad Fauzul; Hidayat, Khoirul
Rekayasa Vol 13, No 2: August 2020
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (368.543 KB) | DOI: 10.21107/rekayasa.v13i2.5453

Abstract

Pengendalian mutu merupakan kegiatan pemantauan dan evaluasi serta menindaklanjuti suatu proses agar persyaratan mutu yang telah ditetapkan dapat tercapai. Peningkatan kualitas mutu suatu industry harus melalui proses pengendalian mutu terhadap produksinya. Tujuan dari penelitian ini adalah mendapatkan proses perbaikan kualitas mutu melalui penerapan new seven tools. Metode new seven tools meliputi beberapa tahapan yaitu diagram afinitas, diagram pohon, process decision program chart (PDPC) dan activity network diagram. Hasil penelitian menunjukkan terdapat tiga macam cacat produk yaitu isi tidak penuh, lid cup miring dan kekuatan lid cup kurang rapat dengan tingkat kecacatan terbesar pada lid cup miring. Hasil analisis didapatkan ada tiga faktor penyebab timbulnya cacat produk air minum dalam kemasan cup 240ml yaitu mesin dan peralatan, sumber daya manusia (SDM) dan metode. Beberapa usulan alternatif perbaikan yaitu melakukan perbaikan kondisi mesin dan peralatan, meningkatkan sumber daya manusia (SDM) dan penggunaan metode sesuai dalam produksi. Berdasarkan diagram jaringan kerja, proses pengendalian kecacatan produk di PT. DEA membutuhkan waktu rata rata selama 27 hari.Analysis of Quality Control of Drinking Water Products in Cup Using New Seven Tools Method (Case Study in PT. DEA)Quality control is an activity to monitor, evaluate, and also follow up so that the quality requirements that have been set can be achieved. To improve quality, an industry must apply quality control to its production. The purpose of this research is to get a description of the process of making drinking water products in 240ml cup packaging and get, knowing the quality improvement process, especially in applying the new seven tools. The new seven tools method used includes several stages, namely affinity diagrams, tree diagrams, decision program chart (PDPC) processes, and network diagram activities. The results of the study found three types of product defects which are not full contents, sloping cup lid, and cup lid strength less tight. However, from the three defects, it is known that the sloping cup lid has the greatest disability rate. The results of the analysis show that there are three factors that cause the defect of drinking water products in 240ml cup packaging, namely machinery and equipment, human resources (HR), and methods. Some proposed improvements that can be given are related to defects in drinking water products in 240ml cup packaging, namely improving the condition of machines and equipment, improving human resources (HR), and using appropriate methods in production. Based on the working network diagram that the processor stages for controlling product defects at PT. DEA requires an average of 27 days.
Co-Authors A, Andika Aulya A. Rizal A. Rizal A.A. Ketut Agung Cahyawan W Abu Ubaidah, Darwis Ahmad, Sabaruddin Ahmad, Sabarudin Alfirmansyah, Ahmad Anis Arendra Annuri, Ahmad Anton Johanis Silubun Arie Wahyu Prananta Arief Firmansyah Arifa, Herfina Nur Aronika, Nadiyah Ferah Arya Yanuar, Fitra Baharuddin Baharuddin Budi Hartono Corputty, Frans Cystiana, Chika Uca DARIMIYYA HIDAYATI Dewi, Heny Wydia Kusuma Dian Farida Asfan Dwi Fitriani Endar Sulistyowati Enung Siti Nurhidayah Fachry Abda El Rahman Faida, Roijatul Fajri Habibi, Fajri Firdias I, Achmad Firmansyah, Raden Arief Gunawan, Syahrul Hamzah Fansuri Handika Dwi Ardiansyah Pelu Hotija, Siti Nur Ibrah Prayogo, Dhian Iffan Maflahah Illahi, Wahyudi Irianto, Prasetyo Adi Iskandar Dzulkarnain Jamilah Khoiriyah, Zuhro'ul Koko Joni Labib, Mohammad Ainul Lisdayana, Nurmalisa Lukman Hakim M Fahkry M Melany Manahim, Bisma Nurillah Mardliyah, Dewi Maryani Maulana, Sofyan Fajar Melany, M Misbah Hoerul Anam, Jajang Moh Fauzi, Moh Mohammad Yaskun, Mohammad Muhammad Fakhry Muhammad Misbahudholam AR Muhammad Munir Muhtadin Muhtadin Mulayadi, Mulayadi Murthasiah, Dewi Mutaqin, Jaenal Mu’tamar, M Fuad Fauzul Mu’tamar, M. Fuad Fauzul Mu’tamar, Mohammad Fuad Fauzul Nafiuddin Naibaho, Erwan Natalia, Henni Nur Prasetyo, Rifan Dwi Nuriyana, Laha Probowati, Banun Diyah Purwitasar, Elvina Raden Faridz Rakhmawati Rakhmawati rakhmawati, ita Riansyah, Rizqy Rifai, Abil Rifai, Emon Rifky Maulana Yusron Roihan Ramadhan, Muhammad S. Sugiharto Sabeni Sahrina, Alfi Saidah Setiawan, Faiq Rizqi Suhartatik Suhartatik Suminar S, Ratna Sunday Noya Supriyanto Supriyanto Suratman, Ahmad Suwarno Abadi Tambunan, Monifa Geraldin Thoyyibah, Hayatun Triyaningsih Ulya, Millatul Verdiana, Hanif Risma Zakariya, Yuza