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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Agrointek Jurnal Teknologi Pertanian Jurnal Ilmiah Pangabdhi Panrita Abdi - Jurnal Pengabdian pada Masyarakat AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat PROZIMA (Productivity, Optimization and Manufacturing System Engineering) JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Abdi Insani Agroindustrial Journal
Cahyo Indarto
Universitas Trunojoyo Madura
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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Food Safety Risk Analysis of Songkem Duck Using Failure Mode and Effect Analysis (FMEA) Method: Analisis Risiko Keamanan Pangan pada Bebek Songkem Menggunakan Metoda Failure Mode and Effect Analysis (FMEA) Anisa, Mawadatun; Burhan, Burhan; Indarto, Cahyo
PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Vol. 8 No. 1 (2024): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/prozima.v8i1.1682

Abstract

Food safety is an essential aspect of human health. Food processed without paying attention to food safety regulations can harm consumer health. This research aims to 1) identify activities with food safety risks, 2) determine the sequence of food safety risks that will be followed up, and 3) determine appropriate food safety risk mitigation. This research uses the Failure Mode and Effect Analysis (FMEA) method and fishbone diagrams. A case study was conducted on the Songkem pak Soleh Bangkalan duck supply chain. The research results show that activities that pose a food safety risk include receiving raw materials, storing raw material stocks, using raw materials and BTP, sanitizing production facilities, and storing finished products. The priority order of food safety risks in the Songkem duck supply chain is based on the FMEA method: storage of finished products, sanitation of production facilities, and storage of raw material stocks. Risk mitigation can be done to prevent food safety risks in storing raw material stocks and storing finished products, namely by controlling water activity (aw) and acidity factor (pH); and controlling the room's atmosphere. Meanwhile, to prevent risks due to sanitation hygiene, namely holding training to increase awareness of the importance of sanitation hygiene for restaurant employees monitoring and maintaining sanitation hygiene in the production environment.
Produksi Tepung Ikan Rucah Untuk Peningkatan Pendapatan Nelayan di Paciran Lamongan Anam, Choirul; Indarto, Cahyo
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 2 No 2 (2018): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v2i2.1241

Abstract

The purpose of community service is to provide samples and training to fishermen about protein production technology of protein-rich fish protein from trash fish that is useful to increase fishermen's income. The methods used are lectures, discussions, demonstrations or training, mentoring and assignment and business feasibility analysis. Characteristics of members of harmonious fishermen most of the age between 17 years to 47 years, educated Junior High School / MTs and High School / MA. Experience as a fisherman between 5 to 20 years. Needs of raw materials trash fish as much as 10 kg with price Rp 27.000 and produce flour of 8 Kg with sale price Rp 7.000 per Kg. Gross income of Rp 56,000, - and profit of Rp 29,000. Comparison between profit and expenses, ie Rp. 29.000,00: Rp. 27.000,00 = 1,1 (B / C). So fish meal business is quite feasible to be developed and can increase fisherman income about 107 percent.
The Quality Analysis of Vermicelli From Corn (Zea mays L) and Potato (Solanum tuberosum L) Starch Probowati, Banun Diyah; Burhan, Burhan; Indarto, Cahyo; Farikh, Muhammad Dawil
Agroindustrial Journal Vol 11, No 1 (2024)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v11i1.96046

Abstract

Vermicelli was a food made from flour with a particular characteristic in the form of transparent thread and could be produced from corn and potato starch. It must appropriate the quality standards. The Objectives of the research are: (1) to determine the effect of formulation and drying time on the water content of vermicelli, (2) to determine the appropriate formulation of corn and potato starch, (3) to evaluate the quality of durability, (4) to determine the quality of the total protein content in vermicelli made from corn and potato starch. The experimental design of making vermicelli used the complete random design (CRD) method with 2 factors (composition of corn and potato starch) and drying time (120 and 180 minutes). The quality parameters of vermicelli are water content, sensory analysis, durability, and protein content. The results showed that the drying time has a significant effect on the water content of vermicelli. Still, the interaction of formulation and drying time factors did not significantly influence the water content of vermicelli. The overall preference for sensory analysis showed that the vermicelli formulation of 60:40 for corn and potato starch in 180 minutes of drying was the best formulation for Vermicelli-based corn and potato starch. The durability of this vermicelli was appropriate to quality standards (not easily crushed). The protein content was 1.53%, which is not appropriate to the quality standard of SNI 01-2975-2006 (minimum 4%). The novelty of the research was the best composition of materials to produce vermicelli from corn and potato starch and the drying time to produce it. Suggestions for further research could be to produce vermicelli with the composition of materials by adding nuts, eggs, or other ingredients to increase protein content and to analyze its quality.
PENGUATAN INOVASI LINGKUNGAN SEKOLAH ADIWIYATA MELALUI VALORISASI SAMPAH ORGANIK MENJADI PELET IKAN DI SMPN 15 KOTA MALANG Firmansyah, Raden Arief; Indarto, Cahyo; Prihanta, Wahyu
Jurnal Abdi Insani Vol 12 No 10 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i10.3095

Abstract

SMPN 15 Malang adalah sekolah adiwiyata mandiri di kota malang yang berkomitmen untuk menjadi sekolah adiwiyata tingkat ASEAN melalui inovasi lingkungan di bidang pengolahan sampah organik namun pengolahan sampah yang ada belum cukup untuk menjadi pembeda untuk mencapai cita – cita tersebut. Oleh karena itu, tujuan pengabdian masyarakai dilaksanakan untuk menguatkan inovasi lingkungan di bidang pengolahan sampah organik dalam kerangka ekonomi sirkular yang juga mengintegraksikan potensi budidaya ikan yang ada di sekolah. Penguatan inovasi dilakukan melalui transfer pengetahuan dan adopsi teknologi yang dilaksanakan dengan tiga tahap, yaitu kegiatan persiapan, pelaksanaan dan evaluasi. Keberhasilan kegiatan diukur berdasarkan metode RE-AIM (reach, effectiveness, adoption, implementation and maintenance). Sebanyak 62 siswa memberikan respons terhadap sosialisasi program valorisasi sampah organik. Hasil survei terhadap lima indikator evaluasi e-magazine menunjukkan bahwa mayoritas siswa merasakan dampak positif, terutama pada kejelasan bahasa dan kemudahan memahami informasi dalam poster. Desain poster berbasis infografis dengan ilustrasi terbukti meningkatkan pemahaman siswa. Namun, beberapa umpan balik negatif muncul terkait daya tarik visual dan penempatan informasi. Tingkat respons sebesar 53% menunjukkan efektivitas moderat kegiatan ini, dipengaruhi oleh durasi penyebaran e-magazine yang relatif singkat, yaitu hanya satu minggu. Sehingga dapat disimpulkan bahwa kegiatan ini berhasil meningkatkan kesadaran dan partisipasi warga sekolah serta mendorong inovasi pengelolaan lingkungan berkelanjutan.
Co-Authors Anisa, Mawadatun Arief Firmansyah Burhan Burhan Burhan, Burhan Choirul Anam Choirul Anam AM Diponegoro DARIMIYYA HIDAYATI Dian Farida Asfan Ellya Noor Azizaah Farikh, Muhammad Dawil Firmansyah, Raden Arief Hamzah, Nanang Iffan Maflahah M. Nur Ghoyatul Amin Mohammad Fakhry Mojiono, Mojiono Muhammad Fakhry Muhammad Fuad Fauzul Mu`tamar Probowati, Banun Diyah Sinar Suryawati Sisca Yanuar Ningtyas Sugiharto . Supriyanto Supriyanto Supriyanto, Supriyanto Wahyu Prihanta