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All Journal JURNAL ILMIAH KESEHATAN KEPERAWATAN Microbiology Indonesia Agrointek Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri REKAYASA Jurnal Ilmiah Pangabdhi JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Indonesian Journal of Agricultural Research Jurnal Abdi Insani Journal of Fisheries & Marine
UMI PURWANDARI
Universitas Trunojoyo Madura
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Social Sciences Veterinary Other

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Best Alternatives Determination and Financial Feasibility Analysis of the Cleaner Production Application at Amplang Crackers Industry [Penentuan Alternatif Terbaik dan Analisis Kelayakan Finansial Penerapan Produksi Bersih Industri Kerupuk Amplang] Kurnia Putri; Millatul Ulya; Umi Purwandari
Jurnal Ilmiah Perikanan dan Kelautan Vol. 11 No. 2 (2019): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v11i2.12607

Abstract

AbstractSmall-medium enterprises "Bintang Kertasada” is the mackerel fish crackers industry in Sumenep which generates solid and liquid waste, negatively affecting the environment. Therefore, a strategy in reducing the volume of waste produced and its impacts is the implementation of cleaner production and further determined through this present study. A method of AHP (Analytical Hierarchy Process), followed by feasibility study through BEP (Break Event Point), PP (Payback Periode), B/C Ratio (Benefit-Cost Ratio), NPV (Net Present Value), and IRR (Internal Rate of Return) analysis were performed. This study demonstrated that the best alternative was processing fish skin into crackers that was attributed by the AHP score of 0.565. Furthermore, the financial feasibility analysis indicated that the production of fish scale crackers was feasible, indicated by the BEP of IDR 4,412 with 27,617 units produced, PP of 11 months, B/C ratio of 1.2, NPV of IDR 23,176,128, -, and IRR of 27.12%. Overall, the processing solid waste of fish skin into crackers was the best alternative with the most financial feasibility.AbstrakUD. Bintang Kertasada-Sumenep merupakan salah satu industri pengolahan kerupuk amplang yang menghasilkan limbah padat dan cair. Selama ini, limbah yang dihasilkan sudah ditangani secara optimal namun tidak pada limbah padat kulit ikan. Produksi Bersih merupakan salah satu strategi yang digunakan untuk mengurangi pencemaran lingkungan dengan mengurangi jumlah sumber daya dan limbah hasil samping produksi. Tujuan dari penelitian ini adalah mengetahui alternatif terbaik penerapan produksi bersih di UD. Bintang Kertasada-Sumenep dan mengetahui kelayakan finansial dari alternatif terbaik tersebut. Alternatif penerapan produksi bersih yang digunakan adalah kerupuk kulit ikan, keripik kulit ikan crispy, kulit ikan goreng berbalut telur asin, minyak kult ikan, gelatin dan lem kulit ikan. Penentuan alternatif terbaik dilakukan dengan metode AHP (Analytical Hierarchy Process). Parameter kelayakan finansial menggunakan perhitungan BEP (Break Event Point), PP (Payback Periode), B/C Ratio (Benefit Cost Ratio), NPV (Net Present Value), dan IRR (Internal Rate of Return). Hasil Penelitian menunjukkan bahwa alternatif terbaik yakni mengolah limbah padat kulit ikan menjadi kerupuk dengan nilai bobot sebesar 0,565. Analisis Kelayakan finansial menunjukkan bahwa produksi kerupuk kulit ikan layak untuk dilakukan dengan perolehan BEP harga sebesar Rp. 4.412, BEP produksi sebanyak 27.617 kemasan, PP selama 11 bulan, B/C Ratio 1,2, NPV sebesar Rp 23.176.128, dan IRR sebesar 27,12%.
Physical and Chemical Characteristic of Snack Bars from Jewawut Flour and Mocaf as Effect of Temperature and Roasting Time: Karakteristik Fisik dan Kimia Snack Bar dari Tepung Jewawut dan Mocaf Sebagai Efek Suhu dan Lama Pemanggangan Jamilah, Nurul; Hidayati, Darimiyya; Purwandari, Umi
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol. 9 No. 1 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i1.9369

Abstract

Snack bars are processed food products that shaped rectangular or like a bar. Snack bar in this study used ingredients of barley flour and mocaf. Barley is a potential ingredient as a source of dietary fiber and gluten-free mocaf can fix the texture of barley. One of the factors that affects the quality of the snack bar is the baking process. The purpose of this study was to determine the effect of temperature and baking time on the characteristics of physical, chemical, and sensory of the snack bar, and to determine best formulation of the temperature and baking time of the snack bar. The design applied was a completely randomized design with two factors consisting baking temperature of 130 and 160°C, and baking time of 20 minutes and 40 minutes. The results showed that baking time had a significant effect on the values of a and b, but not significant on the value of L. Baking temperature and time had a significant effect on the level of preference for texture, color, overall and on texture and color on sensory quality. However, it had no significant effect on aroma and taste. The baking temperature had a significant effect on the moisture content, but roasting time had no significant effect. The best snack bar was that baked at 160ºC, 20 minutes. The best formulation of snack bar contains nutrients, water content of 15%, ash of 1.906%, fat 19.447%, protein 21.012%, carbohydrates 42.635%, dietary fiber 11.262% and total calories 429 kcal.
Storage Stability of Additive-free Salacca sp. Fruit Leather Purwandari, Umi; Mojiono, Mojiono; Putri, Ninik Wulandari K; Efendi, Miftakhul; Wijaya, Alfan
Indonesian Journal of Agricultural Research Vol. 1 No. 3 (2018): InJAR, Vol. 1, No. 3, November 2018
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1508.345 KB) | DOI: 10.32734/injar.v1i3.495

Abstract

We developed additive-free fruit leather made from snake fruit (Salacca sp.), one of the exotic fruits of Madura, Indonesia. Mature snake fruit variety native of Bangkalan Regency was peeled, the seed was discarded, and flesh was blanched for 5 minutes, cooled and then crushed in an electric blender to form a smooth slurry. The slurry was then cooked until thick, spread onto a flat surface, and then dried in an oven at 60°C until dry. Fruit leather with a water content of around 10% was kept in aluminium foil or polypropylene plastic bag at 25 and 35°C for 3 weeks. Every week, fruit leather was examined for tensile strength, water activity, colour (L, a b*values), and titratable acidity. Sensory analysis was performed using ten semi-trained panellists to score hardness, chewiness, sweetness, astringency, aroma, shininess, and cohesiveness. Results indicated that tensile strength apparently increased during storage. Polypropylene bag showed lower water activity and value, but higher titratable acidity of fruit leather. Storage time increased water activity, titratable acidity, but reduced all colour parameters. Higher storage temperature led to higher L and b values. On the contrary, sensory analysis results indicated the limited effect of factors studied. The shininess of fruit leather reduced with the progress of storage, and cohesiveness increased in the first week of storage only, followed by constant reduce towards the storage time. Astringency in snake fruit is a limiting factor. However, snake fruit leather showed moderate level (4.6 out of 9 score) of astringency.
Edukasi dan Penanaman Mangrove di Desa Taddan Kabupaten Sampang Jawa Timur Syah, Achmad Fachruddin; Mubarok, Khamdi; Laksani, Mertiara Ratih Terry; Afifa, Fitria Hersiana; Purwandari, Umi
Jurnal Ilmiah Pangabdhi Vol 10, No 2: Oktober 2024
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v10i2.23492

Abstract

Mangroves have many benefits. However, not many people know and understand the benefits of mangroves. Therefore, this service aims to provide education and plant mangroves in Taddan Village, Sampang. The service carried out in July - November 2023 in Taddan Village, Camplong District, Sampang Regency. The tools and materials used in this service include mangroves, gloves, raffia rope and stakes. Mangrove education was carried out at the Taddan Village Hall, Sampang involving the Taddan Village community. Mangrove planting was carried out twice involving several parties including Forkopimcam, Camplong District, TNI-Polri personnel, Disaster Risk Reduction Forum (FPRB) Sampang Regency, Taddan Mangrove Conversation (TMC) Sampang, students of Trunojoyo Madura University (UTM) Bangkalan, and members of Saka Bhayangkara Sampang Quarter. This activity ran smoothly and successfully. The type of mangrove planted is Rhizopora stylosa with a total of 4000 seeds.It is hoped that planting mangrove tree seedlings can protect the coastline of Taddan Village from erosion and sea water abrasion while also protecting marine biota.
PENGEMBANGAN EDUCATIONAL LABORATORY BERBASIS SISTEM PERTANIAN TANEYAN LANJHANG UNTUK MENINGKATKAN KUALITAS PEMBELAJARAN BERBASIS LINGKUNGAN DI LEMBAGA PAUD Hanik, Umi; Ariyanto, Fajar Lukman Tri; Setiawan, Eko; Purwandari, Umi
Jurnal Abdi Insani Vol 12 No 5 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i5.2442

Abstract

Pendidikan anak usia dini (PAUD) memegang peran penting dalam menanamkan nilai-nilai dasar, termasuk kepedulian terhadap lingkungan dan pelestarian budaya lokal. Namun, banyak lembaga PAUD, khususnya di daerah pedesaan seperti RA Bakti Telang Bangkalan, menghadapi tantangan berupa keterbatasan kemampuan guru dalam melakukan pembelajaran yang mendidik, dialogis, dan berbasis lingkungan serta kurangnya fasilitas pendukung. Program pengabdian kepada masyarakat ini bertujuan untuk meningkatkan kualitas pembelajaran di RA Bakti Telang Bangkalan. Program ini menjawab tantangan: keterbatasan kemampuan guru dalam melakukan pembelajaran yang mendidik, dialogis, dan berbasis lingkungan serta kurangnya fasilitas yang mendukung pembelajaran berbasis lingkungan. Sistem Taneyan Lanjhang mengintegrasikan kearifan lokal pertanian ke dalam lingkungan pendidikan dengan memanfaatkan pekarangan sekolah untuk berbagai aktivitas pembelajaran. Metode yang digunakan meliputi perancangan partisipatif, pelatihan guru, dan pendampingan berkelanjutan. Hasilnya menunjukkan semua guru (100%) mampu melakukan pembelajaran yang mendidik dan dialogis berbasis lingkungan, semua guru (100%) mampu memanfaatkan educational laboratory dalam pembelajaran, seluruh komponen (100%) pengisi educational laboratory pendukung kearifan lokal berbasis pertanian dengan sistem pola tanam Taneyan Lanjhang telah ada, dan seluruh komponen (100%) pengisi educational laboratory bentuk fasilitas pendukung pembelajaran berbasis konservasi alam telah ada. Educational laboratory ini berfungsi sebagai media untuk mengajarkan nilai-nilai konservasi budaya dan lingkungan kepada anak-anak. Kegiatan ini berkontribusi pada peningkatan Indeks Pembangunan Manusia di Bangkalan, berhasil meningkatkan kapasitas guru dan menghadirkan laboratorium edukatif berbasis kearifan lokal Taneyan Lanjhang. Sehingga program layak direplikasi. 
Co-Authors A.A. Ketut Agung Cahyawan W Afifa, Fitria Hersiana Amir, Ach. Faizal Ariyanto, Fajar Lukman Tri Asminah Asminah, Asminah Burhan Burhan DARIMIYYA HIDAYATI Efendi, Miftakhul Eko Setiawan Ery purwanti Fakhry, Muhammad Herniyatun - Jamilah, Nurul Kurnia Putri Laksani, Mertiara Ratih Terry Mohammad Osidani Aji Wijaya Mojiono, Mojiono Mubarok, Khamdi Mu’tamar, Mohammad Fuad Fauzul NOVIA NAVA Probowati, Banun Diyah Putri, Ninik Wulandari K Rohmah Rohmah Sitti Rosipah TODOR VASILJEVIC Ulya, Millatul Umi Hanik umi laelatul qomar Uswatun Hasanah Wijaya, Alfan