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All Journal Microbiology Indonesia Agrointek Jurnal Teknologi Pertanian REKAYASA Jurnal Ilmiah Pangabdhi Panrita Abdi - Jurnal Pengabdian pada Masyarakat JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Teknologi Hasil Pertanian Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Indian Journal of Forensic Medicine & Toxicology Jurnal Pengabdian Pada Masyarakat
DARIMIYYA HIDAYATI
Program Studi Teknologi Industri Pertanian, Fakultas Pertanian, Universitas Trunojoyo Madura
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Journal : REKAYASA

 1 
PENGARUH PENGGUNAAN CABAI RAWIT (CAPSICUM FRUTESCENS LINN) DAN LARUTAN KAPUR TERHADAP KUALITAS NIRA SIWALAN Hasanuddin, Ahmad; Rahman, Askur; Hidayati, Darimiyya
Rekayasa Vol 7, No 1: April 2014
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.413 KB) | DOI: 10.21107/rekayasa.v7i1.2082

Abstract

Nira merupakan bahan baku utama pembuatan gula merah. Nira siwalan mudah terfermentasi akibat aktifitas mikroba. Kerusakan nira harus dicegah dengan penambahan pengawet. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan cabai rawit dan larutan kapur terhadap kualitas nira siwalan dengan menggunakan metode Rancangan Acak Lengkap Faktorial (RALF) yang terdiri dari 2 faktor yaitu cabai rawit segar dengan konsentrasi 3% (C1), 5% (C2) dan 7% (C3) dan penambahan larutan kapur 0,5 ml dengan konsentrasi 1% (K1), 2% (K2) dan 3% (K3) dan dilakukan pengulangan sebanyak 3 kali. Parameter penelitian yaitu pH, total padatan terlarut (TPT), total asam tertitrasi (TAT), turbiditas, aroma, kejernihan dan rasa. Hasil penelitian menunjukkan bahwa penggunaan cabai rawit segar berpengaruh terhadap pH, TPT, TAT, turbiditas, kejernihan dan rasa nira siwalan, namun tidak berpengaruh terhadap aroma nira siwalan. Penggunaan larutan kapur berpengaruh terhadap pH, TAT, turbiditas dan kejernihan nira siwalan, namun tidak berpengaruh terhadap nilai TPT, aroma dan rasa nira siwalan. Sedangkan  interaksi keduanya berpengaruh terhadap pH, TPT, TAT, turbiditas dan rasa nira siwalan, namun tidak berpengaruh terhadap aroma dan kejernihan nira siwalan. Palm sap is the main raw material of brown sugar. Fermented palm sap is due to microbial activity. Damage sap should be prevented by the addition of preservatives. This study aims to determine the effect of the use of cayenne pepper and a lime solution to quality sap of fan palm using completely randomized design factorial (Ralf) consisting of two factors: chili fresh with a concentration of 3% (C1), 5% (C2) and 7 % (C3), and the addition of lime solution of 0.5 ml with a concentration of 1% (K1), 2% (K2) and 3% (K3) and be repeated 3 times. Research parameter is pH, solids total that is dissolved (TPT), acid total that tritated (TAT), turbidity, aroma, clarity and taste. The results showed that the use of fresh red pepper effect on pH, TPT, TAT, turbidity, clarity and a sense of palm sap, but it does not affect the aroma of palm sap. The use of lime solution affect the pH, TAT, turbidity and clarity of palm sap, but it does not affect the value of TPT, aroma and flavor of palm sap. While their interaction effect on pH, TPT, TAT, turbidity and palm sap flavor, but does not affect the aroma and clarity of palm sap.
PENGENDALIAN MUTU DALAM PROSES PRODUKSI RAJUNGAN (STUDI KASUS PT.KELOLA MINA LAUT UNIT SAMPANG) Rhesi Wicaksananengnaya; Darimiyya Hidayati; Banun Diyah Probowati
Rekayasa Vol 6, No 2: Oktober 2013
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.529 KB) | DOI: 10.21107/rekayasa.v6i2.2091

Abstract

Rajungan (Portunus pelagicus) is one type of crab which include in family of Portunidae has great potential to become an important fishery commodity exports as a produser of foreign exchange, so Rajungan product (Portunus pelagius) can be controlled through the production proces in order to generate  profits  for  the  company.  This  research  aims to   determine   the types   of   defects that occur during the boiling process and stripping, applying four quality control’s tools during processing of management of quality control, and analyze the factors that affect the quality of the process of boiling and stripping. Analyze quality control using quality  control’s  tools  in  the  form  of  quality  control check sheet, P control chart , pareto diagrams and causal and effects diagram. Check sheets are use to present data in order to facilitate the understanding of the data for further analysis. P control chart used to see whether the defective product is within out of control or not. Identification of the dominant types of defects and determine priority of repairs using pereto diagrams. The next step is to find the factors that cause damage to the product using a causal and effect diagram then prepared a proposal for improvement. The result of data analysis p control chart shows that the process still exists in a state outside the control limits, which meanshaving irregularities. Can be seen on the graph p control chart during the boiling process and stripping. Based on the diagram pareto, immediately made an improvement to the destruction of the most dominant in the boiling process is very mature (42,6 %) and the process of stripping named RB (73,8 %). Making a causal diagram analysis can be known what factors cause the occurrence of disability is a factor of raw materials, tools, methods of work / production processes, and human beings, so that companies can take immediate preventive measures and improvements to reduce the level of disability.
Co-Authors Abdul Azis Jakfar Arini Maulidiah Askur Rahman Bhiaztika Ristyanadi Burhan Burhan Burhan Cahyo Indarto Cystiana, Chika Uca Darratul Ba’ido Enung Siti Nurhidayah Firmansyah, Raden Arief Habiba , Risqina Amily Hasanuddin, Ahmad Heny Lestari, Heny Iffan Maflahah Imron sohibulloh Jamilah, Nurul Khoirul Hidayat Kurrotul Hasanah Lisdayana, Nurmalisa M. Nur Ghoyatul Amin Maulidya, Syafira Mojiono, Mojiono Muhammad Fahkry Muhammad Fuad Fauzul Mu`tamar Mu’tamar, Mohammad Fuad Fauzul NOVIA NAVA Nurhidayah, Enung Probowati, Banun Diyah Raden Faridz Rafdi , M Hafizh Rakhmawati Rakhmawati Rhesi Wicaksananengnaya Sinar Suryawati Sri Hastuti Sri Hastuti Sri Hastuti Supriyanto Supiyanto Supriyanto Supriyanto Syamsul Arifin Ulfa Qurrota A’yuni Nur Jannah Ulya, Millatul UMI PURWANDARI Verdiana, Hanif Risma