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All Journal Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Eksergi: Chemical Engineering Journal Indonesian Journal of Disability Studies Agroindustrial Technology Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pengabdian kepada Masyarakat JURNAL PENGABDIAN PENDIDIKAN MASYARAKAT (JPPM) Jurnal Penelitian Chanos Chanos
Arief Rahmawan
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Public Health Social Sciences Other

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Evaluation of Chicken Bone-Derived CaO Catalyst for biodiesel production from waste cooking oil Mufandi, Ilham; Kholis, Muhammad Nur; Rahmawan, Arief; Suntivarakorn, Ratchaphon; Nugraha, Dhaifullah Nafis; Alana P, Raka Wyztyo
Eksergi Vol 21, No 2 (2024)
Publisher : Prodi Teknik Kimia, Fakultas Teknologi Industri, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/e.v21i2.12254

Abstract

This research explores the use of waste cooking oil (WCO) into biodiesel and adding a calcium oxide (CaO) catalyst derived from chicken bone waste. The synthesized CaO catalyst was characterized using FTIR and SEM to determine its structural and chemical properties. Biodiesel production experiments were carried out at a temperature of 60°C with an oil-to-methanol ratio of 9:1 and a CaO catalyst load of 5% concentration. The biodiesel produced is characterized by its main quality parameters, including flash point, density, acid number, viscosity, and heating value. The research results show that the CaO catalyst contains various organic compounds, including haloalkanes, 1,2-disubstituted functional groups, primary alcohols, aromatic compounds, and alcohols. In addition, the CaO catalyst contains mineral compositions such as calcium, carbon, oxygen, sodium, magnesium, and phosphorus. Biodiesel yield increases significantly with increasing catalyst loading, reaching a maximum of 92.70% at 15% catalyst loading. This research shows the effectiveness of the CaO catalyst derived from chicken bone waste for environmentally friendly biodiesel production using microwave technology.
Analisis Kebutuhan Konsumen untuk Peningkatan Kualitas Berkelanjutan pada Produk Ikan Asap Rahmawan, Arief; Ma’rifat, Tian Nur; Rahmi, Ainu
Chanos Chanos Vol 22, No 1 (2024): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v22i1.14339

Abstract

Kegiatan pengasapan ikan merupakan usaha pengolahan ikan secara tradisional yang prospek pengembangannya cukup baik. Produk ikan asap merupakan makanan yang siap dikonsumsi karena selama proses pengasapan ikan telah mendapat perlakuan panas yang cukup untuk mematangkan daging ikan dan membunuh bakteri patogen. Penelitian ini bertujuan untuk menganalisis kebutuhan konsumen produk ikan dengan mengimplementasikan metode house of quality. Teknik pengambilan data berupa penyebaran kuesioner skala Likert untuk mengidentifikasi kebuthan konsumen terhadap produk ikan asap serta focus group discussion dengan pemilik usaha untuk mendapatkan data mengenai respon teknis. Hasil penelitian menunjukkan bahwa terdapat dua voice of customer yang menjadi prioritas untuk ditingkatan, yaitu (1) aspek ketersediaan produk yang dapat dibeli di banyak tempat serta (2) peningkatan kualitas tekstur daging ikan asap. Kedua varibel memiliki nilai satisfaction performance 3,512 dan 3,616. Dari sisi respon teknis, standar pengasapan berkontribusi sebesar 4,362 dan standar pengemasan berkontribusi sebesar 2,988 terhadap voice of customer. Hal tersebut menunjukkan bahwa kedua standar perlu untuk dirancang agar produk ikan asap memenuhi kebutuhan konsumen.
Klasterisasi Mahasiswa Difabel Indonesia Berdasarkan Background Histories dan Studying Performance Sugiono, Sugiono; Ihamuddin, Ilhamuddin; Rahmawan, Arief
Indonesian Journal of Disability Studies Vol. 1 No. 1 (2014)
Publisher : The Center for Disability Studies and Services Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (533.294 KB) | DOI: 10.21776/ub.ijds.2014.01.01.03

Abstract

Inclusive education for young disabled people is a trends, issues and big challenges. Young disabled people have fewer chances to get a properly job as they are more likely to drop out after the first year and to have erratic and longer pathways within the University education. Hence, The purpose of the paper is to classify and to investigate disable students based on histories background and based on studying performance. The research was begun with literature reviews and then concentrated on the early survey (questionnaire) of the student histories. The information was classified and was analyzed to describe the correlation for all factors which is configured in graphs. The output of the paper is the summary of the sensitive trend for each factor according to disable student performance.
Perencanaan Produksi Produk Minuman Di Unit Usaha Universitas Darussalam Gontor Dengan Program Linear rahmawan, arief; hafidz, abdillah
Prosiding Sains Nasional dan Teknologi Vol 11, No 1 (2021): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 11 2021
Publisher : Fakultas Teknik Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36499/psnst.v1i1.5210

Abstract

Universitas Darussalam (UNIDA) Gontor adalah perguruan tinggi bersistem pesantren yang mewajibkan mahasiswa untuk tinggal di dalam asrama kampus hingga lulus kuliah. Sebagai salah satu upaya dalam memenuhi kebutuhan sehari-hari, UNIDA Gontor memilki Unit Usaha yang memiliki beberapa lini bisnis seperti depot air minum isi ulang, laundry, persewaan motor, barbershop, fotokopi dan alat tulis serta kantin. Kantin sebagai salah satu unit usaha yang paling laris karena menyediakan makanan sehari-hari. Salah satu produk yang cukup diminati oleh mahasiswa adalah produk minuman. Penelitian ini bertujuan untuk mencari nilai profit optimal dari penjualan tiga produk minuman paling laris di kantin UNIDA Gontor. Metode yang digunakan yaitu program linear fungsi maksimasi dengan lima resources dan tiga variabel keputusan. Hasil penelitian menunjukkan bahwa total profit yang didapatkan di U3 adalah sebesar 201818,1818.
PENYULUHAN DAN PENDAMPINGAN SERTIFIKASI HALAL PADA PRODUK BERAS DI LUMBUNG MASDENASA, DESA JENANGAN, KEC. SAMPUNG, KAB. PONOROGO Palmadi Putri Surya Negara; Arief Rahmawan; Agung Dwicahyo; Astari Ratnaduhita
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 4 No. 7: Desember 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Industri pangan halal saat ini menjadi tren di pasaran. Karenanya, banyak industri pangan yang segera mengurus sertifikasi label halal untuk memberikan kepercayaan terhadap konsumen. Sejalan pula dengan Badan Pangan Nasional RI mengeluarkan aturan untuk perlu ada label sertifikasi halal pada produk pangan. Beras yang merupakan makanan pokok dan produk hulu dari segala industri pangan pun turut memerlukan perhatian terkait sertifikasi label halal. Informasi terkait aturan ini belum meluas sehingga diperlukan adanya penyuluhan dan pendampingan sertifikasi label halal pada produk pangan, khususnya beras pada Gapoktan. Peran Gapoktan sebagai produsen beras pada hulu industri pangan menjadi poin penting dalam program ini. Selain itu, dengan adanya program ini, diharapkan anggota Gapoktan, khususnya Lumbung MASDANESA di Desa Jenangan, Kec. Sampung, Kab. Ponorogo mendapatkan ilmu baru untuk menghasilkan produk beras yang aman, halal dan terjangkau. Hasil dari program pengabdian ini, para peserta memiliki pemahaman terkait persyaratan, mekanisme dan alur proses sertifikasi label halal pada produk beras.
Identification of Potential Consumer Segments of Smoked Tuna (Thunnus spp.) through E-commerce: Identification of Potential Consumer Segments of Smoked Tuna (Thunnus spp.) through E-commerce Ma'rifat, Tian Nur; Suprihatin, Febriyani Eka; Waluyo, Eko; Rahmawan, Arief
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v9i1.13788

Abstract

This study explores consumer segmentation for smoked seafood in Indonesian e-commerce, aiming to identify distinct buyer groups and their preferences. The problem lies in the limited understanding of market segmentation and the absence of smoked tuna trade through e-commerce platforms in Indonesia, despite the country's significant tuna production capacity. The research categorizes different consumer segments by analyzing key factors shaping their purchasing decisions. Data were collected from 246 respondents who had purchased smoked tuna from Prigi Beach and had prior e-commerce experience. K-means clustering analysis was applied to classify respondents into two clusters based on their demographic characteristics, behaviors, and perceptions. The study observed three key behavioral variables: Perceived Social Norm (PSN), Perceived Relative Advantage (PRA), and Perceived Health Benefit (B). Cluster 1, comprising 53% of respondents, is characterized by younger, health-conscious individuals, predominantly female, with a higher frequency of purchasing through e-commerce. They perceive e-commerce as a faster, more cost effective option and show stronger intentions to buy smoked seafood due to its nutritional value, distinctive taste, halal certification, affordability, and convenience. In contrast, Cluster 2, accounting for 47% of respondents, has a more varied demographic and lower frequency of online purchases. The findings suggest that Cluster 1 presents a more promising target for producers. By focusing on this segment's preferences and leveraging digital platforms, businesses can optimize their marketing strategies, enhance consumer engagement, and expand market reach. These results highlight the potential of e-commerce as a transformative platform for the seafood industry, offering insights into consumer segmentation and strategic opportunities for market growth. Keywords: cluster; consumers; market potential; online platforms
Peningkatan Pengetahuan tentang Standarisasi dan Jaminan Halal Pemilihan Bahan Baku UM Savira Frozen Food: Enhancing Knowledge on Standardization and Halal Assurance in Raw Material Selection for UM Savira Frozen Food Syamsuri, Syamsuri; Rahmawan, Arief; Ahmad, Rusyda Afifah; Umam, Khoirul; Kamaluddin, Imam
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 7 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i7.9386

Abstract

Currently, various products are offered to attract consumer interest, especially in the food industry with fast and practical serving offers. Frozen food is a food choice that is currently growing rapidly in Indonesia, including in Ponorogo Regency. Along with the increasing interest in consuming frozen food, awareness of the halal aspects of products is needed and must be considered by food producers. However, the limitations and understanding of Islamic Sharia standards have not become a principle in running a business. Therefore, the purpose of this community service is in the form of assistance starting from the preparation of training modules, socialization, and introduction of halal concepts, theoretical and practical training, assistance and consultation, and implementation of halal certification. Assistance to UM Savira Frozen Food is focused on understanding how to choose halal raw materials according to halal value chain standards. Through this training, business actors will be given practical knowledge regarding the criteria for halal raw materials, halal verification methods, and the application of halal standards in the entire production process. The results of this activity have a positive impact in terms of knowledge and understanding of partners who are aware of halal standards to ensure that products produced by micro businesses have guaranteed quality and meet halal criteria, providing a sense of security and trust to consumers.
REVITALISASI USAHA MIKRO DI DESA GANDU MELALUI PENERAPKAN STRATEGI BISNIS YANG EFEKTIF UNTUK PERTUMBUHAN BERKELANJUTAN Amilia Yuni Damayanti; Arief Rahmawan; Khurun'in Zahro'; Akhmad Affandi Mahfudz; Royyan Ramdhani Djayusman
Jurnal Pengabdian Pendidikan Masyarakat (JPPM) Vol 6 No 2 (2025): Jurnal Pengabdian Pendidikan Masyarakat (JPPM), Vol 6 No 2 (Oktober 2025)
Publisher : LPPM UNIVERSITAS MUHAMMADIYAH MUARA BUNGO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jppm.v6i2.2840

Abstract

Microenterprises (MSEs) in Gandu Village have great economic potential, but still face challenges in improving competitiveness and sustainable growth. The main problems faced by UM actors include limitations in preparing business strategies, inefficient production management, and low utilization of digital technology in marketing. One of the businesses facing these challenges is Bu Nor's Krecek Krupuk UM. The purpose of this service activity is to increase partners' capacity in formulating effective business strategies, increasing production efficiency, utilizing digital technology for marketing, and improving financial management to encourage sustainable business growth. The method used is a participatory approach through three stages: preparation, implementation, and evaluation, which actively involves partners in the entire process. The results of this activity show an increase in the understanding and skills of business actors in developing business strategies, applying digital marketing techniques, and improving production management. Post-training evaluation shows that the strategies that have been developed are able to help businesses increase production capacity and competitiveness in the market. With this training and mentoring, UM Krecek Krupuk Bu Nor is expected to develop sustainably, improve the quality and quantity of its products, expand its marketing reach, and increase its income.
Co-Authors Agung Dwicahyo Ahmad, Rusyda Afifah Akhmad Affandi Mahfudz Alana P, Raka Wyztyo Astari Ratnaduhita Eko Waluyo hafidz, abdillah Ilham Mufandi Ilhamuddin Ihamuddin Imam Kamaluddin Khoirul Umam Khurun'in Zahro' Muhammad Nur Kholis Muhammad Nur Kholis Nugraha, Dhaifullah Nafis Palmadi Putri Surya Negara Rahmi, Ainu Royyan Ramdhani Djayusman Sugiono Sugiono Suntivarakorn, Ratchaphon Suprihatin, Febriyani Eka Syamsuri Tian Nur Ma’rifat