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All Journal Jurnal AGROTEKNOLOGI AcTion: Aceh Nutrition Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmiah Inovasi J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Informasi dan Multimedia Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS Jurnal Kewarganegaraan Journal of Community Development Journal of Food Engineering Rona Teknik Pertanian International Journal of Technology, Food and Agriculture Jurnal Teknik Pertanian Terapan Journal of Food Industrial Technology
Budi Hariono
Department Of Agricultural Technology, Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pemilihan Supplier Bahan Baku Ikan Lemuru di Pt. X Menggunakan Metode Topsis Budi Hariono; Istirokhah
Jurnal Teknik Pertanian Terapan Vol. 1 No. 2 (2024): Februari
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jtpt.v1i2.4701

Abstract

Ikan lemuru merupakan salah satu jenis ikan yang dijadikan sebagai bahan baku dalam menunjang perusahaan lokal. PT. X merupakan perusahaan yang bergerak dibidang pengalengan ikan lemuru. Pengalengan ikan lemuru dilakukan untuk memperpanjang umur simpan. Perusahaan seringkali melakukan penolakan bahan baku karena, kualitas yang diterima kurang memenuhi standar yang ditentukan oleh perusahaan. Oleh karena itu, untuk mengatasi permasalahan tersebut perlu adanya metode dalam pemilihan supplier terbaik. Pemilihan supplier terbaik bertujuan untuk meningkatkan efisiensi dari industri tersebut. Metode yang dapat digunakan dalam penelitian ini yaitu technique for order preference by similarity to ideal solution (TOPSIS). Kriteria yang digunakan yaitu ketepatan kuantitas pengiriman, ketepatan waktu pengiriman, ketepatan kualitas pengiriman, keamanan pangan, harga dan kemudahan komunikasi. Alternatif yang digunakan yaitu supplier Selamet, supplier H. Ali Nuri, supplier Dikin, supplier Yudi, supplier Yani dan supplier Bustam. Hasil yang didapat dari penelitian ini yaitu supplier Dikin memiliki nilai preferensi tertinggi dibandingkan dengan supplier lainnya. Supplier tersebut memiliki nilai preferensi sebesar 0,696, sehingga layak untuk diberikan insentif.
Efektivitas Perlakuan Ozon dan Suhu Penyimpanan dalam Mempertahankan Kualitas Tomat: The Effectiveness of Ozone Treatment and Storage Temperature in Maintaining Tomato Quality Dr. Ir. Budi Hariono, M.Si; Nazmi Muhammad
Jurnal Teknik Pertanian Terapan Vol. 2 No. 1 (2024): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jtpt.v2i1.5067

Abstract

Penelitian ini bertujuan untuk mengetahui efektivitas pernggunaan ozon dan suhu penyimpanan dalam mempertahankan kualitas warna dan tekstur tomat. Uji warna menggunakan aplikasi Smartphone yang diunduh dari Play Store bernama Identifikasi Warna (versi 46.1). Uji Tekstur menggunakan Digital Force Gauge (model AMF-500). Metode penelitian menggunakan RAL dua faktor, yaitu lama pengozonan dan suhu penyimpanan dengan tiga pengulangan. Perlakuan pengozonan berupa lama pengozonan yaitu 0 (tanpa pengozonan), 5, 10 dan 15 menit pengozonan. Tempat penyimpanannya ialah suhu dingin (4o-8o C) dan suhu ruang (±28o C). Pengamatan dilakukan dua hari sekali, meliputi ketika penelitian dimulai (hari ke-0), 2, 4, 6, 8 dan hari ke-10. Variabel yang diamati adalah perubahan warna dan tekstur tomat. Analisa data menggunakan Repeated Measurement ANOVA dengan taraf signifikansi 0,05. Pengujian lanjutan dengan menggunakan Duncan Multiple Range Test (DMRT). Proses analisis data menggunakan software SPSS statistics 21.0. Hasil penelitian uji warna (RGB) menunjukkan bahwa tomat dengan perlakuan pengozonan yang berwarna redness memberikan pengaruh yang nyata. Sedangkan suhu penyimpanan berpengaruh nyata terhadap tesktur.
Identifikasi Komponen Minyak Atsiri Jeruk Lemon Varietas Montaji Agrihorti Dengan Destilasi Metode Air (Water Distillation) Budi Hariono; Mokhamad Fatoni Kurnianto
Journal of Food Industrial Technology Vol. 1 No. 1 (2024): Januari
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v1i1.4606

Abstract

Buah jeruk lemon varietas Montaji Agrihorti merupakan varietas baru yang dikeluarkan oleh Balitjesto pada Tahun 2018. Potensi kulit jeruk Montaji Agrihorti dalam 1 Ha sebesar 5 ton atau limbah kulit jeruk sebesar 2,5 ton. Bila dalam 1 ton buah lemon dengan penyulingan diperoleh 14 lb minyak atsiri, maka terdapat potensi menghasilkan 70 lb atau 31,5 kg minyak atsiri. Penelitian ini bertujuan mengindentifikasi komponen utama minyak jeruk lemon dengan distilasi sistem water distillation. Metode yang dilakukan adalah sebanyak 400 g kulit jeruk yang sudah diiris dengan ukuran 1x1 cm dimasukkan dalam labu ditilasi dan tambahkan air 400 mL atau perbandingan 1:1. Selanjutnya dilakukan uji dengan GC-MS. Hasil penelitian adalah berupa minyak jeruk lemon dengan kandungan sebanyak 33 komponen dengan komponen utama berupa limonen sebesar 12,82%.
Quality Control Analysis of Reject Products in the Multiline Machine Packaging Process Using the Statistical Quality Control (SQC) Method Olivia Safa Salsabila Ali; Budi Hariono
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 2 (2025): April 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i2.448-457

Abstract

Food packaging is used to wrap products in order to protect them from external contamination, including ensuring food safety. Multiline machine is commonly used as the form of packaging. The problem is, the product that is rejected is often surpass the standard limits that has been set by the company. This study aims to identify the types of rejects that often occur, identify rejects that are still within the control limits or not and what factors cause reject products. Statistical Quality Control (SQC) method with seven control tools is used within this research. The study concludes there were 6 types of rejects produced by the multiline machine. 3 of the highest rejects types on the pareto diagram of the multiline machine, namely leaking as many as 5,550 sachets for percentage of 28.16%, reject cutter as many as 4,760 sachets for percentage of 24.21% and packaging precision as many as 4,180 sachets for percentage of 21.21% with a cumulative percentage of 73.52%. After being revised, the results of the reject control chart analysis are still within the control limits, but still with high amounts of rejects. Materials, machines, people, and methods are the factors that affect products to be rejected. Keywords: Control chart, Multiline machines, Packaging, Reject Statistical Quality Control (SQC)
Desiminasi Uji Unjuk Kerja Alat Penyuling Air Mawar (Rose Water) Kepada Mahasiswa MBKM dan Teknisi Laboratorium Budi Hariono; Mokhammad Fatoni Kurnianto; Abi Bakri; Findi Citra Kusumasari
Journal of Community Development Vol. 5 No. 3 (2025): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v5i3.1491

Abstract

The main obstacle for rose farmers is the inability to maintain the freshness of the flowers, which quickly wilt and are thrown away after 3-5 days of harvest. Because innovation is needed to process rose flower waste into products with high selling value and become essential oils. The main problem in the machine tool design process, especially distillation machine tools, is that the process efficiency of the machine tool is not yet known. This has a big influence on the yield of essential oils obtained and is inefficient in using fuel. The aim of this program is to provide knowledge and skills to participants, namely 7 MBKM student participants and technicians from laboratories (agricultural machine tools and energy laboratories). The results of calculating the efficiency of the rose water distiller are as follows: (a) the efficiency of the distilling kettle vessel is 22.91%;  (b) condenser efficiency of 77.08% and (c) total distiller efficiency of 17.66%. The recommendation that needs to be made is to increase the efficiency of the distilled kettle by providing an insulator along the distilled kettle.
Meningkatkan Kepuasan Pelanggan dengan Service Quality dan Brand Image (Studi Kasus Pelanggan Produk Zara Indonesia) Firstianty Wahyuhening Fibriany; Hendy Tannady; Muhammad Iqbal Fajri; Budi Hariono; Antonius Ary Setyawan; Carolina Ety Widjayanti; Primadi Candra Susanto; Magdalena Magdalena
Jurnal Kewarganegaraan Vol 9 No 2 (2025): Desember 2025
Publisher : UNIVERSITAS PGRI YOGYAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jk.v6i3.3950

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh Brand Image dan Kualitas Pelayanan terhadap Kepuasan Konsumen pada ZARA di Jakarta. Terdapat dua variabel bebas dalam penelitian ini yaitu Brand Image dan Kualitas Pelayanan, serta satu variabel terikat yaitu Kepuasan Konsumen. Peneliti menggunakan metode kuantitatif dan sampel yang digunakan dalam penelitian ini berjumlah 10 responden yang telah mengetahui ZARA. Teknik yang digunakan dalam penelitian ini adalah purposive sampling yang merupakan bagian dari non- probability sampling. Data penelitian dianalisis dengan menggunakan SPSS 25, dengan hasilnya menunjukkan bahwa variabel Brand Image berpengaruh signifikan terhadap Kepuasan Konsumen, dan Kualitas Pelayanan juga berpengaruh signifikan terhadap Kepuasan Konsumen, serta Brand Image dan Kualitas Pelayanan secara bersama-sama berpengaruh terhadap Kepuasan konsumen.Kata Kunci: Brand image, Kualitas Pelayanan, Kepuasan Konsumen.
Effect of Specific Energy Input on Cyanide Reduction in Jack Bean (Canavalia ensiformis L.) Flour Treated with High Pulsed Electric Field Maulidva Suci Rahmawati; Budi Hariono
International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v3i2.6916

Abstract

Jack bean (Canavalia ensiformis L.) is a potential source of plant-baes protein; however, its utilization is limited by the presence of cyanogenic compounds that release hydrogen cyanide (HCN), which is toxic. Conventional thermal detoxification methods are effective but may cause nutritional degradation and require extended processing time. High Pulsed Electric Field (HPEF) is a non-thermal technology that induces electroporation. Increasing cell membrane permeability and facilitating the release of intracellular compounds without high-temperature treatment. This study aimed to evaluate the effect of HPEF treatment with varying specific energy inputs on HCN content in jack bean flour and to determine the treatment that achieved the highest HCN reduction. Three treatment were applied: control (P1), HPEF at 30 kV/cm with specific energy 1,3 kJ/kg (P2), and HPEF at 10 kV/cm with specific energy 3,5 kJ/kg (P3). HCN content was determined using the steam distillation method. Data were analyzed using one-way ANOVA followed by the Games-Howell pos-hoc test at a 95% confidence level. Results showed that HPEF treatment significantly reduced HCN content compared to the control (p<0,05). HCN levels decreased from 146,90 ppm in P1 to 103,30 ppm in P2 and 88,70 ppm in P3. Although P3 applied lower electric field strength than P2, its higher specific energy input resulted in greater HCN reduction, indicating that specific energy input is a more determinative parameter than electric field strength alone in characterizing HPEF treatment intensity. However, all final HCN levels remained substantially above the permissible food safety threshold of 10 ppm, indicating that HPEF at the parameters applied in this study is not yet sufficient as a standalone detoxification method. These finding suggest that HPEF has potential as a non-thermal pretreatment approach for HCN reduction in jack bean flour, with further optimization of specific energy input required to meet food safety standards.
Co-Authors Angga Herviona Ikhwanudin Angga Herviona Ikhwanudin Antonius Ary Setyawan Azamataufiq Budiprasojo Azamataufiq Budiprasojo Bagus P. Yudhia Kurniawan Bakri, Abi Brilliantina, Aulia Elok Kurnia Novita Sari Feby Erawantini Feby Erawantini Findi Citra Kusumasari Firstianty Wahyuhening Fibriany Hendy Tannady Irene Ratri Andia Sasmita Istirokhah Jihan Nisrinah Berliana Magdalena Magdalena Maulidva Suci Rahmawati Mokhamad Fatoni Kurnianto Mokhamad Fatoni Kurnianto Mokhamad Fatoni Kurnianto Mokhamad Fatoni Kurnianto Mokhammad Fatoni Kurnianto Muhammad Iqbal Fajri Nazmi Muhammad Olivia Safa Salsabila Ali Primadi Candra Susanto Puspitasari, Trismayanti Dwi Refa Firgiyanto Ridwan Iskandar Risse Entikaria Rachmanita Rizza Wijaya Rizza Wijaya Samuel Abdiel Nugroho Siti Masrurotin Siti Masrurotin Supriono Supriono Supriyono Supriyono Syamsiar Kautsar Syamsiar Kautsar Syamsiar Kautsar Titik Budiati Tri Wahyu Saputra Ursinul Irnain Verawati Dewi Fitriyah Wahyu Suryaningsih Wahyu Suryaningsih Widjayanti, Carolina Ety Wir Yeni Hasanah Wulan Pandamsari Nareswari Yunia Nisa Fauziah