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All Journal Industria: Jurnal Teknologi dan Manajemen Agroindustri Agroteknika Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) JAPI: Jurnal Akses Pengabdian Indonesia Jurnal Pengabdian Masyarakat dan aplikasi Teknologi
Andan Linggar Rucitra
Department of Agroindustrial Technology, Faculty of Agricultural Technology, Brawijaya University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Other

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Analysis of the pretreatment process of gonggong shell flour (Laevistrombus turturella) on a scale up Diyah Dewanti, Beauty Suestining; Rumandhani, Nuvia Nurlaily; Febrianto, Arie; Widayanti, Vindhya Tri; Rucitra, Andan Linggar; Rohmah, Wendra Gandhatyasri; Septifani, Riska; Ikasari, Dhita Morita
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.01.8

Abstract

The gonggong shell (Laevistrombus turturella) is a species of sea snail found in the waters surrounding Bintan, Riau Islands. The gonggong consists of both meat and shell, with the shell constituting the largest portion, approximately 60%. The high proportion of shells materials compared to  the meat results in abundant gonggong shell waste. One way to utilize gonggong shells is by converting the shells into shell flour, which can be used in health supplements and as feed for shrimp, particularly in shrimp farms in Bintan Regency. The hard texture of gonggong shells (13.1 MPa) requires pretreatment before milling. The pretreatment processes include autoclaving, drying, and burning. This study aimed to assess the quality difference between the scaled-up  and laboratory-scale processes, and to identify the material requirements and utilities for the large-scale pretreatment process of gonggong shell to produce shell flour. The scale-up was conducted with a 1 : 50 ratio from the laboratory scale. The quality results of gonggong shell flour in the large-scale study showed a moisture content of 0.46%, an ash content of 56.42%, and a calcium content of 54.31%. These results were compared with those obtained at the laboratory scale using an unpaired t-test, and no significant differences were found for all tested parameters.
Analisis Produktivitas dan Efisiensi Proses Produksi Kakao Bubuk Murni dengan Menggunakan Integrasi Metode OMAX dan FAHP Rucitra, Andan Linggar; Rofika, Citra; Purwaningsih, Isti
Agroteknika Vol 8 No 3 (2025): September 2025
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v8i3.512

Abstract

Kelompok Tani X mengelola budidaya dan pengolahan kakao dengan produk utama berupa kakao bubuk murni. Penelitian ini bertujuan mengukur dan menganalisis produktivitas produksi secara efisien dengan mengintegrasikan metode Fuzzy Analytical Hierarchy Process (F-AHP) dan Objective Matrix (OMAX). Peneliti menggunakan F-AHP untuk menetapkan bobot setiap kriteria produktivitas berdasarkan pendapat para ahli, lalu menerapkan OMAX untuk menghitung indeks produktivitas per periode. Hasil analisis menunjukkan bahwa kelompok mencapai produktivitas tertinggi pada Oktober 2023 dengan indeks 1.154,15%, dan mengalami penurunan terendah pada April 2023 dengan indeks -82,96%. Untuk meningkatkan produktivitas, kelompok perlu menggunakan bahan baku 583,34 kg, tenaga kerja 186,15 jam, listrik 1.064,59 kWh, dan operasional mesin 568,19 jam setiap bulan. Kelompok juga perlu menyosialisasikan target produksi harian kepada petani dan melakukan pengukuran produktivitas secara rutin guna memastikan efisiensi sumber daya.
Peningkatan Efisiensi Produksi Teh Bunga Rosela di UMKM Anugerah Alam Wilis Melalui Diseminasi Food Dehydrator Dewanti, Beauty Suestining Diyah; Rucitra, Andan Linggar; Rohmah, Wendra Gandhatyasri; Ikasari, Dhita Morita; Jamroni, Mofit; Kurniawati, Adelya Desi
Jurnal Pengabdian Masyarakat dan aplikasi Teknologi Vol. 4, No. 2: October 2025
Publisher : Institut Teknologi Adhi Tama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.adipati.2025.v4i2.7621

Abstract

Teh bunga rosela merupakan bagian dari minuman herbal yang semakin popular. Minuman ini dibuat dari bunga kering Hibiscus sabdariffa dan memiliki rasa yang segar dan asam. Produksi teh rosella membutuhkan waktu 2 hari untuk sekali proses produksi. Waktunya 80% dibutuhkan untuk penjemuran kelopak bunga rosela yang mengandalkan panas sinar matahari. Jika keadaan mendung atau musim hujan, produksi teh rosela menjadi kurang efisien dan butuh waktu lebih lama sehingga kesulitan untuk meningkatkan kapasitas produksi pada waktu permintaan tinggi atau pada masa panen bunga rosela sedang melimpah. Pengeringan menggunakan sinar matahari membutuhkan waktu yang lama, kualitas produk yang tidak seragam, serta kemungkinan terjadinya kontaminasi. Solusi yang ditawarkan untuk menyelesaikan permasalahan yaitu adanya penguatan teknologi fasilitasi produksi dengan food dehydrator sehingga akan bisa meningkatkan efisiensi proses dan kualitas produk dengan maksimal. Sehingga diharapkan dengan adanya food dehydrator untuk proses pengeringan maka kadar air rosela kering bisa mencapai 5-7%, waktu pengeringan maksimal 24 jam dengan suhu pengeringan maksimal 70°C.Kata kunci: bunga rosela, food dehydrator, minuman herbal, pengeringan
Pemberdayaan Poklahsar dalam Pengolahan Tepung Cangkang Gonggong di Desa Pengujan, Tanjung Pinang Dewanti, Beauty Suestining Diyah; Suprayogi, Suprayogi; Rohmah, Wendra Gandhatyasri; Septifani, Riska; Rucitra, Andan Linggar; Tri Widayanti, Vindhya; Ikasari, Dhita Morita
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 8, No 3 (2023)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/japi.v8i3.5094

Abstract

Siput Gonggong menjadi salah satu komoditas unggulan di Kabupaten Bintan, Kepulauan Riau. Siput Gonggong memiliki cangkang yang berukuran relatif besar dan keras dengan penyumbang 60% berat bagian dari Gonggong. Cangkang Gonggong menjadi limbah dikarenakan masyarakat menganggap bahwa cangkang Gonggong sebagai sesuatu yang tidak bermanfaat. Cangkang Gonggong di Desa Pengujan, Kabupaten Bintan pada umumnya hanya dijadikan sebagai kerajinan souvenir dengan harga yang murah. Oleh karena itu program ini memberikan pengetahuan kepada masyarakat di Desa Pengujan dalam memanfaatkan limbah cangkang Gonggong menjadi tepung yang dapat dijadikan sebagai alternatif bahan campuran pakan ternak. Kegiatan Pengabdian Kepada Masyarakat ini berupa sosialisasi, pelatihan, dan pendampingan dalam pengolahan limbah cangkang Gonggong menjadi tepung. Hasil kegiatan ini adalah masyarakat Desa Pengujan memanfaatkan cangkang Gonggong yang ada di lingkungan sekitar sehingga meningkatkan nilai ekonomi. 
The Implementation of Integrated Quality Function Deployment (QFD) and SWOT Analysis in the Quality Improvement Strategy of Jackfruit Chips Rucitra, Andan Linggar
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (346.966 KB) | DOI: 10.21776/ub.industria.2020.009.01.5

Abstract

AbstractQuality is one inseparable attributes that should be noted in fulfilling consumers’ need and expectation. Each product must have certain advantages in order to be able to compete in the market. Customers’ loyalty is the key to sustainable quality improvement. CV X is a business unit located in Malang selling various snack souvenirs products from Malang. This souvenirs shop has become one of the main destinations for shopping snack souvenirs in Malang. Furthermore, jackfruit chips are one of the most popular fruit chips sold by CV X. The increasing popularity of jackfruit chips in the market will affect the quality expected by consumers. Quality Function Deployment (QFD) is one of the most effective tools that can support a company or business unit by creating a response to consumer needs, explaining consumer’s demand toward certain products and determining any process needed to meet consumer’s expectations. The objective of this study is to analyze several attributes that affect consumer satisfaction on jackfruit chips produced by CV X. The results of this study suggest that a product with stable volume is in the first place with the value of 7. Meanwhile, from the data analyzed with Strength Weakness Opportunity Threat (SWOT) Analysis, the result indicates that the product value is on the S-O position, with specific indicators of having a competitive price and market leader.Keywords: jackfruit chips, improvement strategy, quality function deployment
Effect of sustainability readiness on digital transformation adoption in SMEs Citraresmi, Ardaneswari Dyah Pitaloka; Rucitra, Andan Linggar; Amalia, Faizatul; Mustaniroh, Siti Asmaul; Kartikaningrum, Widhistya
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 4 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.04.2

Abstract

SMEs face the problem of sustainability and readiness to implement digital transformation as part of the industrial revolution. Therefore, a process is needed to identify sustainability factors that can increase the readiness of SMEs to adopt digital change. This study aims to determine the influence of sustainability factors in the form of people, process, and technology that influence SMEs' readiness to adopt digital transformation. The research object is SMEs in various sectors with a literature study approach to develop a conceptual framework and data collection using a questionnaire. Construction testing and data analysis used statistical methods from confirmatory factor analysis, while the data testing process used the Partial Least Square (PLS) method. The results of the study show that toward international orientation (IO) and digital transformation readiness (DT), the sustainable people (SPe) and sustainable process (SPo) factors have a substantial direct influence. However, on the contrary, the sustainable technology factor (STe) has a weak direct impact. In comparison, the IO factor has a significant effect on DT. As a mediator of DT, IO has an invalid role in mediating SPe and STe but significantly mediates SPo. The results also show that an independent attribute of 71.4% influences DT. While IO has an independent attribute effect of 49.4%.
Co-Authors Adelya Desi Kurniawati Ardaneswari Dyah Pitaloka Citraresmi Arie Febrianto, Arie Beauty Suestining Diyah Dewanti Dhita Morita Ikasari Diyah Dewanti, Beauty Suestining Faizatul Amalia, Faizatul Isti Purwaningsih Jamroni, Mofit Kartikaningrum, Widhistya Riska Septifani Rofika, Citra Rumandhani, Nuvia Nurlaily Siti Asmaul Mustaniroh Suprayogi Suprayogi Tri Widayanti, Vindhya Vindhya Tri Widayanti, Vindhya Tri Wendra Gandhatyasri Rohmah