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All Journal Agrointek Jurnal Pamator : Jurnal Ilmiah Universitas Trunojoyo Madura Industria: Jurnal Teknologi dan Manajemen Agroindustri JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Agroindustrial Technology Journal JURNAL AGROSAINS : Karya Kreatif dan Inovatif

Muhammad Fakhry

Universitas Trunojoyo Madura

Author-ID : 3300537

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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Aplikasi Asap Cair Batang Tembakau (Nicotiana Tabacum L.) untuk Memperpanjang Umur Simpan Daging Ikan Gurami Segar Mohammad Fuad Fauzul Mu'tamar; Indah Gita Cahyani; Muhammad Fakhry
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 7, No 3 (2018)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakAsap cair limbah batang tembakau mengandung senyawa keton, asam dan beberapa senyawa aromatik. Gurami (Osphronemus gouramy) merupakan jenis ikan air tawar bernilai ekonomi tinggi dan digemari masyarakat sebagai ikan konsumsi. Daging gurami sebagaimana daging pada umumnya, mudah mengalami proses pembusukan, sehingga perlu dilakukan upaya dalam mempertahankan kesegaran daging ikan, salah satunya dengan menggunakan asap cair sebagai pengawet. Adapun faktor yang memengaruhi efektivitas pengawetan menggunakan asap cair adalah konsentrasi dan lama perendaman. Penelitian ini bertujuan mengetahui pengaruh konsentrasi asap cair batang tembakau dan lama perendaman terhadap karakteristik daging ikan gurami serta umur simpan daging ikan gurami di suhu ruang. Penelitian menggunakan rancangan acak lengkap faktorial dengan dua faktor yaitu konsentrasi asap cair; 2%, 4%, dan 6% serta lama perendaman; 10 menit, 20 menit, dan 30 menit. Parameter penelitian meliputi uji kekerasan (hardness), uji kenampakan warna dan aroma, uji total bakteri, serta penentuan umur simpan daging ikan gurami. Hasil penelitian menunjukkan lama perendaman dan konsentrasi asap cair batang tembakau berpengaruh signifikan terhadap aroma dan total bakteri daging ikan gurami selama penyimpanan 14 jam. Umur simpan tertinggi daging ikan gurami segar berdasarkan parameter mikrobiologis bakteri adalah perlakuan lama perendaman 30 menit dengan konsentrasi asap cair batang tembakau sebanyak 6% yaitu selama 7 jam 45 menit.Kata kunci: asap cair, batang tembakau, ikan gurami, umur simpanAbstract Liquid smoke tobacco stems contain ketones, acids, and some aromatic compounds. Gourami (Osphronemus gouramy) is a freshwater fish that is popular and easily undergoes decay, so efforts need to be made to maintain the freshness of fish meat. The purpose of this study was to determine the effect of the concentration of tobacco smoke liquid stems and soaking time on the characteristics of gourami meat and the shelf life of gourami meat stored at room temperature. The study design used factorial completely randomized design (RALF) with two factors: liquid smoke concentration 2%, 4%, and 6% and soaking time 10 minutes, 20 minutes, and 30 minutes. Research parameters include hardness test, color and aroma appearance test, total bacterial test, and determination of the shelf life of gourami meat. The results showed that the concentration of liquid smoke from tobacco stems and soaking time significantly affected the aroma and total bacteria of gourami meat for 14 hours of storage. The longest shelf life of fresh gourami meat based on microbiological parameters is treatment with the addition of 6% of liquid smoke from tobacco stems and 30 minutes of soaking time (k3p3) which is 7 hours 45 minutes compared to other treatments.Keywords: gourami, liquid smoke, shelf life, tobacco stems

PENGENDALIAN MUTU PADA PRODUKSI KERIPIK SUKUN Edi Junaidi; Banun Diyah Probowati; Muhammad Fakhry
AGROINTEK Vol 8, No 1 (2014)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v8i1.2032

There are many matter can be make chips. One of them is breadfruits chips. Consumers need a good quality of product. The industries must be keep the quality of its products. Therefore it is necessary for a good quality control on the quality control of raw materials, production processes and final products breadfruit chips. The aims of this study are to determine the application of the Seven Tools of Quality Control and how to improve product quality breadfruit chips. Analysis of quality control is done by using tools such as quality control check sheet, stratification, histograms, Pareto charts, scatter charts, fishbone diagram and control chart. Check sheets are used to present the data in order to facilitate the understanding of data to analyze further. P control chart is used to see whether a product is defective is well within control or not. The results of the data analysis showed that the p control chart product defects that occured during production process had upper threshold of 0.033 (79 pieces of breadfruit chip) and lower thresholdof 0.021 (50 pieces of breadfruit chip) with an average percentage per day damage of 2.765 % (66 pieces of breadfruit chip). Disability occurred once, because it exceeded the upper limit of the number of defects by 176 pieces of breadfruit chip (3.6%). Result of causative diagram analysis showed what factors causedproduct defects, those were raw materials, tools, production process, and human error. Result of this study can be used by the industry to immediately take corrective action to prevent and reduce the level of disability.

PRODUKSI MANISAN RAMBUTAN KERING DENGANVARIASI KONSENTRASI LARUTAN KAPUR DAN KARAKTERISTIK PENGERINGAN Sri Hastuti; Yuli Dwi Kurnianti; Muhammad Fakhry
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2048

Rambutan susceptible to damage due to respiration and transpiration processes thatcause huge losses to farmers and traders , even the price of rambutan to be low due to the highproduction and efficient distribution of marketing . One alternative to reduce the level ofdamage to the fruit rambutan is to make candied dried rambutan . The purpose of this study wasto determine the effect of drying characteristics and concentration of lime solution to the watercontent , texture and vitamin C in the making candied dried rambutan . The method used RAK (completely randomized design ) with factorial . The results of this study indicate that the use oflime solution concentrations result in increased water content but had no effect on the levels ofvitamin C , hardness and resilience . While the differences in drying characteristics and theirinteraction did not affect the increase in water content , vitamin C content, hardness andresilience.

PENGARUH VARIETAS TEBU, POTONGAN DAN PENUNDAAN GILING TERHADAP KUALITAS NIRA TEBU Aries Diyanto Kuspratomo; Burhan Burhan; Muhammad Fakhry
AGROINTEK Vol 6, No 2 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i2.1984

Sugar is a product produced by sugar cane (Saccharum officinarum). The quality of sugar is measured by analysing Nira Perahan Pertama (NPP) of sugar cane. Nira’s quality is influenced by sugar’s variety, sugar’s cutting, and sugarmill delay time. The goal of this study is to know the influence of cutting sugar’s variety and sugarmill delay time toward nira’s quality (%brix, %pol, pH, reduction sugar %brix, HK and NNPP). This study used completely randomized factorial design (RAL). Some independent variables used are: sugar’s variety (PSJT 941 and PS 881), cutting sugar (without cutting, 1/3 partand 1/5 part), and sugarmill delay time (day 0/freshandday 3). While dependent variable used in this study was nira’s quality: %brix, %pol, pH, reduction sugar %brix, HK and NNPP. Data analysed by using 3 ways analysis of variance. Comparation test was done using 5% significance level. The study showed that the best variety was PS 881, 1/5 part cutting sugar was not influential significantly toward nira’s quality; sugarmill delay time in 3 days caused nira’s quality go down (shown by raise of %brix, decrease of pH, raise of reduction sugar %brix, and decrease of HK).

PENGAMBILAN KEPUTUSAN UNTUK PEMILIHAN SUPPLIER BAHAN BAKU DENGAN PENDEKATAN ANALYTIC HIERARCHY PROCESSDI PR PAHALA SIDOARJO Miftakhul Jannah; Muhammad Fakhry; Rakhmawati Rakhmawati
AGROINTEK Vol 5, No 2 (2011)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v5i2.1941

Choosing right raw material supplier(s) is essential to reassure raw material of good quality. There are several approcahes being used for supplier selection, including method of selection and evaluation system, and models. This study aimed at evaluating and developing raw material supplier selection method in PR Pahala, Sidoarjo, Indonesia, a cigarrette company. The model used in this study was QCDFR (Quality, Cost, Delivery, Flexibility, Responsiveness) model. Several stages employed during development of the model were: establishing criterion, performance indicator of supplier of each criterion, alternative, criterion weight, performance indicator of supplier alternative and, making of spread sheet and reporting of evaluation election of supplier. There are several main suppliers of dried tobacco to be evaluated in this study, which come from four different areas, namely Madura, Bondowoso, Tulungagung, and Malang. The model developed should be able to assisst the company in the supplier selection to achieve supplier of the best performance.The most important criterion factor of supplier selection in PR Pahala is criterion of quality which had highest weight of 0,373, followed by cost of 0,266, criterion of responsivenessof 0,156, criterion of delivery of 0,128, criterion of flexibility of 0,077. Moreover, weight of selection alternative according to area were Madura with 0,311, Tulungagung 0,234, Bondowoso 0,253, Malang 0,202.

ANALISIS STRATEGI PENGEMBANGAN INDUSTRI JAMU TRADISIONAL DI KABUPATEN BANGKALAN - MADURA Risa Dewi Munica; Millatul Ulya; Muhammad Fakhry
AGROINTEK Vol 11, No 2 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i2.3057

Data of Disperindag Bangkalan Regency (2015), shows that Bangkalan Regency has 20 herbal medicine industries. After doing research survey there are some herbal medicine industries that have been inactive, so that this research is conducted to find out alternative strategy that can be used as an effort to develop herbal medicine industry in Bangkalan Regency. This research used analysis of internal environment (IFE) and external (EFE), External-internal matrix (IE), SWOT and QSPM matrix (Quantitative Strategic Planning Matrix). There are 16 internal factors and 11 external factors. As for alternative strategy there are 5 alternatives obtained from SWOT matrix and IE matrix. In the QSPM matrix, the priority of strategy is 1. Maintain and improve product quality, 2. Increase promotional activities and expand the marketing area,3. Improving relationships with government and other agencies, 4. Maintain company image, and 5. Develop cooperation with other industries outside the region

Pengaruh Undang Undang Jaminan Produk Halal Terhadap Pengembangan Produk Jamu Madura Badrus Soleh Helmi; Khoirul Hidayat; Muhammad Fakhry
Jurnal Pamator : Jurnal Ilmiah Universitas Trunojoyo Vol 12, No 2: Oktober 2019
Publisher : LPPM Universitas Trunojoyo Madura

Pemerintah telah mengeluarkan Undang Undang No 33 tahun 2014 tentang Jaminan Produk Halal yang akan diberlakukan mulai oktober 2019. Dengan diberlakukannya undang undang tersebut, maka semua produk harus memiliki label halal. Salah satu produk unggulan madura adalah jamu madura. Oleh Karena itu perlu dilakukan penelitian tentang pengaruh adanya undang-undang No 33 tahun 2014 terhadap pengembangan produk jamu madura dan menentukan strategi industri jamu madura dalam menyikapi dan mengiplimentasikan adanya peraturan pemerintah tentang jaminan produk halal. Metode yang digunakan pada penelitian ini menggunakan analisis regresi linier berganda dengan variabel pengetahuan produsen, proses produksi alat dan bahan serta labelisasi halal produk, selain itu digunakan metode SWOT untuk mengetahui strategi yang dapat digunakan oleh industri jamu Madura. Hasil penelitian ini menunjukkan bahwa pengaruh peraturan pemerintah tentang jaminan produk halal terhadap pengembangan produk jamu Madura adalah 34,2%. Variabel bebas proses produksi, alat dan bahan lebih berpengaruh signifikan terhadap pengembangan industri jamu madura. Stategi yang dapat dilakukan untuk mengembangkan industri jamu di Madura antara lain; Melakukan sertifikasi halal produk, Meningkatkan pangsa pasar jamu madura, Mencamtumkan Label halal pada produk, Mengikuti pelatihan produk halal, Membuat standart operasional.

PENGARUH PENGETAHUAN HALAL, KESADARAN HALAL (HALAL AWARENESS) DAN LABEL HALAL TERHADAP KEPUTUSAN PEMBELIAN PRODUK JAMU MADURA Muhammad Munir; Khoirul Hidayat; Muhammad Fakhry; M Fuad Fauzul Mu’tamar
Agroindustrial Technology Journal Vol 3, No 2 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Produk berbasis pertanian menjadi salah satu sektor yang terpengaruh akan adanya isu halal di masyarakat. Hal tersebut menjadi tantangan sekaligus peluang yang sangat besar untuk meningkatkan nilai tambah bagi pelaku usaha dalam memproduksi dan memasarkan produk halal. Pada tahun 2015, produk jamu menjadi bagian dari ketetapan produk yang harus bersertifikat halal yang ditetapkan oleh pemerintah. Jamu Madura merupakan produk khas yang menjadi kearifan lokal masyarakat Madura dan diwariskan turun-temurun. Jamu Madura tidak hanya dikenal di wilayah Jawa Timur, tetapi telah dikenal luas ke berbagai kota di Indonesia bahkan hingga pasar mancanegara. Penelitian ini dilakukan untuk mengetahui pengaruh pengetahuan halal, kesadaran halal (halal awareness) dan label halal terhadap keputusan pembelian produk Jamu Madura. Penelitian ini dilakukan terhadap 50 responden yang berasal dari empat kabupaten di Pulau Madura. Pengumpulan data menggunakan instrumen kuesioner dan selanjutnya dilakukan uji-t dan uji-F menggunakan software SPSS Statistics versi 25. Hasil uji-t menunjukkan bahwa pengetahuan halal berpengaruh positif dan signifikan terhadap keputusan pembelian produk Jamu Madura, kesadaran halal berpengaruh positif dan tidak signifikan terhadap keputusan pembelian produk Jamu Madura dan label halal berpengaruh positif dan signifikan terhadap keputusan pembelian produk Jamu Madura. Sedangkan hasil uji-F menunjukkan bahwa pengetahuan halal, kesadaran halal dan label halal secara simultan berpengaruh positif dan signifikan terhadap kaputusan pembelian produk Jamu Madura.

OPTIMIZATION PROCESS FOR PRODUCTION OF TOMATO LEATHER (Lycopersicum esculentum Mill.) Askur Rahman; Zainab Zainab; Muhammad Fakhry
JURNAL AGROSAINS : Karya Kreatif dan Inovatif Vol 6 No 2 (2021): JURNAL AGROSAINS : Karya Kreatif dan Inovatif
Publisher : Universitas Islam Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/agrosains.2021.6.2.62-68

Research aims to understand the right formula in making tomato leather good and favored.One of the in the form of a fine texture is pectin. Hence in this research using two factors that is pectin and long drying. Design this research using RSM (Response Surface Method) on the software minitab 14.The research results show that pectin had have significant effect on gumminess, hardness, sensory (color and smell) but not had no effect on springiness, chewiness, pH, moisture content, sensory (taste, texture, and preferences a whole) while long drying only had have significant effect on moisture content, color, smell, and texture. The right formula according to the analysis of data using RSM is pectin 1 % and long drying 6,86977 hours.

Pemanfaatan Tepung Mocaf (Modified Cassava Flour) dan Tepung Jagung Talango dalam Formulasi Pembuatan Tiwul Instan Abrori Romdhoni; Supriyanto Supriyanto; Muhammad Fakhry
JITIPARI Vol 8 No 1 (2023): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v8i1.8030

Tiwul instan adalah makanan pokok tradisional yang dikonsumsi oleh masyarakat Jawa terutama di daerah pedesaan dan pengunungan terpencil. Kandungan protein pada ubi kayu (singkong) sebesar 1,36 g/100g. Jagung talango memiliki kandungan protein 11,2%. Proses pengeringan dapat memperpanjang umur simpan produk tiwul instan. Tujuan penelitian ini untuk mengetahui pengaruh proporsi tepung mocaf dan tepung jagung talango serta pengaruh lama pengeringan terhadap nilai rendemen, kapasitas penyerapan air, jumlah protein, karakteristik sensoris, dan menentukan formulasi terbaik produk tiwul instan menurut penilaian konsumen. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) 6 perlakuan dengan 2 faktor. Faktor pertama yaitu lama pengeringan dan faktor yang kedua adalah formulasi tepung mocaf dan tepung jagung talango. Hasil uji kandungan protein tertinggi diperoleh pada tiwul instan dari perlakuan dari perbandingan tepung mocaf 70% dan tepung jagung talango 30% dengan lama pengeringan 6 jam yaitu sebesar 4,180%. Formulasi terbaik produk tiwul instan menurut penilaian konsumen yaitu pada perbandingan tepung mocaf 70% dan tepung jagung talango 30% dengan lama pengeringan 4 jam. Tiwul instan berbahan baku mocaf dan jagung malango berpotensi menjadi makanan bergizi yang tinggi protein.

Co-Authors Abrori Romdhoni Aries Diyanto Kuspratomo Askur Rahman Badrus Soleh Helmi Burhan Burhan Edi Junaidi Indah Gita Cahyani Khoirul Hidayat Khoirul Hidayat Miftakhul Jannah Muhammad Munir Mu’tamar, Mohammad Fuad Fauzul Probowati, Banun Diyah Rakhmawati Rakhmawati Risa Dewi Munica Sri Hastuti Supriyanto, Supriyanto Ulya, Millatul Yuli Dwi Kurnianti Zainab Zainab

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