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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Journal of Engineering and Management in Industrial System Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ternak Tropika
Mustakim Mustakim
Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Education Industrial & Manufacturing Engineering Other

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IMPLEMENTASI LEAN SIX SIGMA, MULTI ATRIBUT FAILURE MODE ANALYSIS, DAN FUZZY ANALITIC HIERARCHY PROCESS UNTUK MENGIDENTIFIKASI PENYEBAB POTENTIAL DEFECT PADA PRODUK PARTICLE BOARD Mustakim Mustakim; Soedjito Soeparman; Surachman Surachman
Journal of Engineering and Management in Industrial System Vol 3, No 1 (2015)
Publisher : Badan Penerbit Jurnal, Faculty of Engineering, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (617.025 KB) | DOI: 10.21776/ub.jemis.2015.003.01.4

Abstract

Abstract One of increasing in product can be undertaken by working up the activity that it has value added for each their products and getting rid of various kind of extravagances, or it is called by Lean Thinking. In this research, the writer uses An approach to integrate the concept of Lean Six Sigma, Multi Attribute Failure Mode Analysis and Fuzzy AHP is to identify the cause of Potential Defect to reduce the defect product on the particle board product.  From the results of the regressive analysis, it performs that the independent variable  (Potential Defect) takes an important role to the mount of production that it can be stared to the Defect which has a high quality. Furthermore, the defect is called as blister. So, in this research, the writer is interested to study the defect blister. The causative element of blister itself consists of  some elements. They are machine factor, human, and material elements. There are 17 elements that found in it, according to the result of analysis in using the concept of approachment Lean, Six Sigma, Multi Attribute Failure Mode Analysis and FUZZY AHP is useful to identify (the element M) that it has over size. So that, it is able to cause the failure  of potential defect with a good quality that it is as big as 0,087. So, it can be stated that the conformation of standard to the output chipper machine and do a compliance to the Gap knife ring to the Flaker machine, so that it is able to reduce the potential defect to the tune of 39,5%.
The Effect of Liming Time on Protein Content, Moisture, Calcium, Volume Expansion and Organoleptic Quality of Rambak Aris Sri Widati; Mustakim Mustakim; Sri Indriana
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 1 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (133.69 KB)

Abstract

The aim of the research was to find out effect of liming time on quality of rambak. Completely Randomized Design (CRD) was used to execute the research. Four treatments of liming time was carried out in three replications were 24, 48, 72 and 96 hours. The Result showed that liming time had highly significant effect (P<0,01) on protein content, moisture, calsium, volume expansion and organoleptic quality (crispness and taste) of rambak. The best result was liming time of 96 hours, the rambak was characterised by protein content  6,10%, moisture 0.11%, calcium 1.88%, volume expansion ratio  372.12%, crispness 0.42 lbs/cm2. Sensory evaluation showed that organolepticaly panelist preferred the product giving score of crispness 5.38 and taste 6.89.   Keywords : Liming time, Rambak quality
Pengaruh Presentase Kuning Telur Itik dan Asam Formiat Dalam Proses Peminyakan terhadap Kekuatan Fisik Kulit Ayam Pedaging Samak Khrom Mustakim Mustakim; Aris Sri Widati; Khotibul Umam; Lita Umaya
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 1 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (609.818 KB) | DOI: 10.21776/ub.jitek.2017.012.01.5

Abstract

The purpose of this study was to find out the effect of ducks yolk and formic acid in fat liquoring process of the tanned skin.  The materials used in this study were 30 pieces of 7 weeks of broiler chicken shank. The study was carried out using completely randomized design. The variables measured were softness, tensile strength and stretch of the tanned skin. Data were analyzed by analysis of variance and followed by Duncan’s Multiple Range Test. The research results showed that the addition of ducks yolk and formic acid didn’t gave significantly affect on the softness (p>0.05), while gave highly significant affect on tensile strength and stretch (p<0.01). Interaction between two treatment didn’t gave significantly affect (p>0.05) on the softness and stretch, and have significantly (p<0.05) on the tensile strength of leather. The conclusion of this research the addition of 11% duck yolk and 1% formic acid in fat liquoring is the best treatment for broiler chicken shank chrome tanning on the skin softness (2,667), tensile strength (135,707 kg/cm2), and stretch (37,34%), respectively. 
The Use Level of Chrome Tannage For Rabbit Fur Leather Observed on Tearing Strength, Stitch Tearing Strength, Water Absorption and Organoleptic Mustakim Mustakim; Imam Thohari; Ipik Agustriyani Rosyida
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.702 KB)

Abstract

The purpose of this study was to find out the appropiate of chrome tannage level for rabbit fur leather quality. The result were expected to contribute information for many people who relate with tanning technology, especialy about the use level of chrome tannage for fur leather quality and could as patern to hold further research.The material that used were 12 pieces of three months of rabbit skin. The method is Completely Randomized Design, consist of three treatments of chrome tannage (Chromosal B), they were : B1 (Chromosal B 6%), B2 (Chromosal B 8%), and B3 (Chromosal B 10%). Each of treatment hold on four replications. The variables which measured are tearing strength, stitch teraing strength, water absorption and organoleptic consist of “kekuatan bulu”’ “kerataan bulu” and “kelemasan kulit” in fur leather. Data was analysed by analysis variance followed by Duncan’s Multiple Range Test. The result of this research show that the use level of chromosal B give very significant influence among tearing strength, stitch tearing strength and water absorption. It gave significant influence among the organoleptic test. Based on the result, can be concluded that 10 percent of chrome tannage (chromosal B), produce the best result on tearing strength, stitch tearing strength, water absorption and organoleptic for “kekuatan bulu” and “kerataan bulu”. The incrase of chrome tannage offer will decrease the “kelemasan kulit” in fur leather and the best “kelemasan kulit” produced by the lowest chrome tannage offer, that was 6 percent of Chromosal B. The best quality of rabbit fur leather produced by 10 percent of chrome tannage offer.   Keywords: chrome, tannage, fur leather
Perbandingan Sifat Antioksidan Propolis pada Dua Jenis Lebah (Apis mellifera dan Trigona sp.) di Mojokerto dan Batu, Jawa Timur, Indonesia Djalal Rosyidi; Lilik Eka Radiati; Sri Minarti; Mustakim Mustakim; Agus Susilo; Firman Jaya; Abdul Azis
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 13 No. 2 (2018)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (560.117 KB) | DOI: 10.21776/ub.jitek.2018.013.02.5

Abstract

Tujuan penelitian ini adalah untuk membandingkan aktivitas antioksidan, kadar total fenolik dan kadar total flavonoid propolis dari dua jenis lebah dan lokasi yang berbeda. Materi yang digunakan pada penelitian ini adalah propolis yang dihasilkan dari Apis mellifera dan Trigona sp. yang digembalakan di dua lokasi yang berbeda yaitu Batu dan Mojokerto. Metode yang digunakan adalah analisis deskriptif. Aktivitas antioksidan tertinggi dan terendah ditunjukkan oleh propolis Trigona sp. asal Mojokerto (987.24 µg/g) dan propolis Trigona sp. asal Batu (166.25 µg/g). Kadar total flavonoid tertinggi dan terendah ditunjukkan oleh propolis Apis mellifera asal Mojokerto (1.990 mg/g) dan propolis Trigona sp. asal Mojokerto (1.000 mg/g). Kadar total fenolik tertinggi dan terendah ditunjukkan oleh propolis Apis mellifera asal Mojokerto (21.980 mg/g) dan propolis Trigona sp asal Mojokerto (9.603 mg/g). Propolis Apis mellifera asal Mojokerto memiliki kandungan total flavonoid dan fenoil tertinggi dan propolis Trigona sp. asal Mojokerto memiliki nilai aktivitas antioksidan, total flavonoid dan total fenolik terendah.
Pembuatan keju dengan menggunakan enzim renin Mucor pusillus amobil Mustakim Mustakim; R. F. Muarifah; Khotibul Umam Al Awwaly
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 19, No 2 (2009)
Publisher : Faculty of Animal Science, Universitas Brawijaya

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Abstract

This study was aimed to understand the goog condition of temperature and pH in the cheese making with immobilized rennin enzyme from M. pusillus. Rennin from M. pusillus was produced using corn starch as substrate, incubated at 370C for 116 hours. Immobilization was conducted with entrapment method using alginate. Proteolytic and milk-clotting activities of enzyme was measured. Furthemore, the immobilized enzyme was used in the cheese production with defferent temperatures (32, 37 and 420C) and pH (5.0, 5.5 and 6.0) using Split Plot Design. It was conducted a test of pH, titratable acidity and texture for produced cheese. The result showed that the alginate matrix can be used to immobilized rennin enzyme from M. pusillus. Immobilization of rennin enxyme from M. pusillus has proteolitic activity value 0.1395 unit/ml/minute and milk-clotting activity value 6090 unit/mg protein/minute. The temperatures (32, 37 and 420C) in the cheese making using immobilized rennin enzyme M. pusillus gave a highly significant different effect (P<0,01) on texture and pH of fresh cheese. The pH (5.0, 5.5 and 6.0) gave a highly significant different effect (P<0,01) on pH and titratable acidity of fresh cheese. It is concluded that alginate can be used in the rennin enzyme immobilization. Temperature and pH gave a highly significant different effect on texture, pH and titratable acidity of fresh cheese. The temperature of 370C and pH 6.0 can be used to make a good quality cheese with immobilized rennin enzyme from M. pusilus using alginate with characters as follows : texture 1.1866 N, pH 4.94 – 5.21 and titratable acidity 1.409%.
PERBEDAAN KUALITAS KULIT KAMBING PERANAKAN ETAWA (PE) DAN PERANAKAN BOOR(PB) YANG DISAMAK KROM Mustakim Mustakim; Aris Sri Widati; A.P Kurniawan
TERNAK TROPIKA Journal of Tropical Animal Production Vol 11, No 1 (2010): Ternak Tropika
Publisher : Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (136.885 KB)

Abstract

Tujuan penelitian adalah untuk mengetahui perbedaan kualitas kulit kambing peranakan etawa (PE) dengan kualitas kulit kambing peranakan boor (PB) yang disamak krom ditinjau dari kelemasan, kemuluran, kekuatan tarik, kekuatan jahit dan kekuatan sobek. Diharapkan dapat memberikan informasi tentang kualitas kulit kambing PE dan kulit kambing PB yang disamak dengan bahan penyamak krom.Materi yang digunakan dalam penelitian ini adalah 10 lembar kulit kambing yang terdiri dari 5 lembar kulit kambng PE dan 5 lembar kulit kambing PB. Metode penelitian yang digunakan adalah percobaan dengan menggunakan uji t untuk mengetahui ada tidaknya perbedaan antara dua variabel yaitu kulit kambing PE dan PB yang disamak krom.Berdasarkan hasil penelitian dapat disimpulkan bahwa kualitas kulit kambing PE tidak berbeda dengan kulit kambing PB ditinjau dari kemuluran dan kekuatan sobek sedangkan terdapat perbedaan jika ditinjau dari kelemasan, kekuatan tarik dan kekuatan jahit. Kulit kambing PE lebih baik daripada kulit kambing PB apabila disamak menggunakan bahan penyamak krom.Kata kunci : kulit kambing PE, kulit kambing PB, samak krom.DEFFERENT QUALITY OF ETAWA CROSSBREED (EC) AND BOOR CROSSBREED (BC) SKINS GOAT TANNED BY CHROMEABSTRACTThe research was conducted in Tanning Laboratory and Laboratory of Physical and Chemical Leather Characteristic BBKKP at Sukonandi No. 9 Yogyakarta.The goal of research is to find out the quality difference of EC and BC chrome-tanned skins.The materials are 5 EC and 5 BC goat leathers. The research was analyzed by t-test to identify whether the physical characteristics (stitch tear, tearing strength, tensile strength, softness and elongation at break) of both goat off spring are different.It can be concluded that leather of EC and BC have the same quality inelongation at break and tearing strength, but defferent in softness, tensile strength andstitch tear. EC leather has better quality than BC.Keywords : EC Leather, BC Leather, Chrome tanning.
Percentage Level of Tannin fur Rabbit for Leather Concerning Stitch Tearing Strength, Tearing Strength and Flexibility Mustakim Mustakim; Aris Sri Widati; Lisa Purnaningtyas
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 1 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (120.871 KB)

Abstract

The purpose of this study was to find out the appropriate of tannin level for rabbit fur leather concerning stitch tearing strength, tearing strength, and flexibility. The result were expected to contribute good information for the society, leather craftsman, and further researchers about fur leather tanning especially rabbit fur leather with tannin concerning stitch tearing strength, tearing strength and flexibility. The material that used were 12 pieces of four months of rabbit skin. The research method was Completely Randomized Design, consist of three treatments of tannin, they were: M1 (mimosa 15%), M2 (mimosa 20%), and M3 (mimosa 25%). Each of treatment hold on four repetition, the variables which measured were stitch tearing strength, tearing strength, and flexibility of fur leather. Data were  analysed by analysis variance followed by Duncan’s Multiple Range Test. The result of this research indicate that the use level of tannin give significant influence (P<0.05) among stitch tearing strength, tearing strength. It gave a very significant influence (P<0.01) for flexibility of rabbit fur leather. Based on the result, can be concluded that 25 % of tannin (mimosa), produce the best  result on stitch tearing strength and tearing strength. The increase of tannin offer will decrease the flexibility of fur leather but the lowest tannin produced the best flexibility of fur leather (15 percent). The best quality of rabbit fur leather produced by 25 % of tannin.   Keywords : leather, tannin, quality
Characterization of Crude Extract of Mucor pusillus Rennin Khothibul Umam Al Awwaly; Mustakim Mustakim; Rachmat Agus Budiutomo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 3 No. 2 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (91.323 KB)

Abstract

The research preparation involved production of rennin, determination of optimum pH of crude extract of rennin, determination of optimum temperature of crude extract of rennin, and determination of enzyme kinetics. The obtained data was analyzed by descriptive analysis. Data was explained and elaborated according to science or new knowledge.  The result from characterization of rennin enzyme of Mucor pusillus showed that optimum enzyme reaction at pH 6.0, temperature at 32oC and concentration of substrate optimum at 2%. Each activity of proteolitic enzyme of Mucor pusillus at pH, temperature and concentration of substrate were: 0.09599 unit/ml, 0.06942 unit/ml, and 0.07577 unit/ml, respectively. The obtained value of Vmax and Km were 0.0836 Unit/ml and 0.356, respectively. Conclusion of this research was crude extract of M. pusillus rennin had the optimum pH at 6,0, optimum of temperature at 32oC and optimum of substrat consentration at 2%.   Keywords: rennin, Mucor pusillus, pH, temperature
The Effect of Egg Yolk Chicken Utilization In Fat Liquoring Process to Tensile Strength, Elongation at Break, Water Absorption and Shank Skin Leather Stitch Tear Strength of Combination Tanning (Chrome – Tannine) Mustakim Mustakim
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (113.058 KB)

Abstract

The aim of this research were to examine level of egg yolk chicken utilization that effective in fat liquoring process to tensile strength, elongation at break, watter absorptin and stitchtear strength of combination tann (Chrome – tannine) of shank skin. The material used were fresh shank skin which seven week old, fresh egg with prserved for not more seven days. Data analyse used  in this study was complete randomice desaign (CRD). The research treatment was level of egg yolk utilization that are 5 % (P1), 7,5 % (P2), 10,0 % (P3) and 12,5 % (P4). Each treatment repeated four times, and the control using 6,0 % paradol HISN oil (%age calculated from the weight of wet blue). The result shown that rates of tensile strength of P1, P2, P3, P4 respectively were 67,93, 88,09, 89,31, 70,00 kg/cm2. Elongation at break by 24,5, 29,5, 30,0, 28,0 %. Watter absorption by 181,54, 146,20, 132,81, 132,56 %, and stritchtear strength by 43,00, 63,80, 69,50, 60,98 kg/cm. The utilization level of egg yolk 10 % could produce a better tensile strength and elongation at break, watter absorption and stitchtearstrength. It was suggested for used as fat liquoring agent in tanning process shsnk., skin leather. Keywords : Fat liquoring, Tensile strength, Elongation at break, Watter absorbtion,Stitchtear strength
Co-Authors A.P Kurniawan Abdul Azis Agus Susilo Aris Sri Widati Djalal Rosyidi Firman Jaya Imam Thohari Ipik Agustriyani Rosyida Khothibul Umam Al Awwaly Khotibul Umam Khotibul Umam Al Awwaly Lilik Eka Radiati Lisa Purnaningtyas Lita Umaya R. F. Muarifah Rachmat Agus Budiutomo Soedjito Soeparman Sri Indriana Sri Minarti Surachman Surachman