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Tata Letak Ruang Produksi dan Good Manufacturing Practices (GMP) Melista, Nela; Rengganis, Anggun Erviana; Mei, Nurul Nadia; Utami, Sari Widya
Jurnal Teknik Industri Vol 3, No 1 (2024)
Publisher : Fakultas Teknologi Industri, UNISSULA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/jurti.3.1.1-6

Penelitian ini bertujuan untuk menganalisis penerapan Good Manufacturing Practices (GMP) serta mengusulkan perbaikan tata letak produksi pada UMKM Tahu Putih Menur di Cilacap. Observasi dilakukan dengan mengamati kondisi sanitasi, tata letak ruang produksi, dan proses produksi tahu putih. Data dikumpulkan melalui observasi langsung, wawancara, dan analisis deskriptif. Hasil penelitian menunjukkan bahwa UMKM tersebut belum sepenuhnya memenuhi standar GMP dalam beberapa aspek seperti lokasi dan lingkungan produksi, bangunan dan fasilitas, peralatan produksi, penyimpanan, serta pengendalian proses. Ketidaksesuaian ini dapat meningkatkan risiko kontaminasi produk dan membahayakan kesehatan konsumen. Untuk meningkatkan kepatuhan GMP, diperlukan upaya seperti pelatihan staf, pembaruan infrastruktur, dan penerapan protokol pemantauan yang ketat. Penelitian ini juga mengusulkan tata letak perbaikan dengan pola zig-zag yang lebih efisien dan meminimalisir risiko kontaminasi silang. Penerapan GMP yang baik dan perbaikan tata letak produksi dapat membantu UMKM memastikan keamanan dan kualitas produk, serta meningkatkan reputasi dan daya saing bisnis.

Rancang Bangun Inkubator Tempe Untuk Mempercepat Waktu Fermentasi Aji, Galih Mustiko; Pratiwi, Artdhita Fajar; Utami, Sari Widya
Agroteknika Vol 7 No 4 (2024): Desember 2024
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v7i4.321

Proses fermentasi tempe sangat dipengaruhi oleh faktor suhu dan kelembaban ruangan. Fermentasi secara tradisional sangat bergantung pada cuaca yang dapat memengaruhi lamanya waktu fermentasi. Tujuan penelitian ini adalah membuat rancang bangun inkubator tempe dengan suhu dan kelembaban terkendali untuk mempercepat proses fermentasi. Inkubator tempe yang dibuat menggunakan metode kendali histerisis untuk pengendalian suhu dan kelembaban. Kendali histerisis yang dilakukan mengatur pita atas dan pita bawah suhu antara 34 hingga 35°C dan kelembaban antara 69 hingga 70%RH. Suhu dan kelembaban dalam ruang inkubator dibaca melalui sensor DHT11 yang terhubung ke Arduino Mega 2560. Arduino Mega 2560 bertugas untuk mengatur penyalaan lampu pijar yang memberikan energi panas dan mist maker yang meningkatkan kelembaban ruang inkubator. Hasil pengujian menunjukkan bahwa inkubator tempe yang dibuat dapat menyesuaikan dengan kondisi yang diharapkan dengan selisih pita atas dan pita bawah pada suhu adalah sebesar 1,3 oC dan selisih pita atas dan pita bawah kelembaban sebesar 8,1%RH. Dengan menggunakan inkubator tempe ini, dapat menghasilkan tempe lebih cepat daripada fermentasi tradisional yaitu hanya dalam waktu 29 jam. Dibandingkan dengan fermentasi tradisional yang membutuhkan waktu 48 jam, maka dengan inkubator tempe ini dapat mempercepat proses fermentasi sebesar 39,5%.

Pengaruh Penambahan Wijen Sangrai Terhadap Karakteristik Fisikokimia Pada Mayones Vegetarian: The Effect Of Adding Roasted Sesame On The Physicochemical Characteristics Of Vegetarian Mayonnaise putri, raekhanrahmah; Handayani, Murni; Utami, Sari Widya; kristiningsih, ari
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 4 No. 2 (2024): SURIMI : Oktober 2024
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v4i2.2466

Mayonnaise is a mixture of oil in water with egg yolk as a binding agent. However, egg yolk and palm oil have a content that is not good for health, so other alternative ingredients are needed to make it healthier. Soybean extract and oil can replace egg yolk and palm oil as the main ingredients. Soybean extract has a "langu" aroma that not everyone likes so roasted sesame is added to reduce the aroma. This study aims to obtain the best formulation and determine the physicochemical characteristics and the level of panelists' preference for vegetarian mayonnaise. This study used a Completely Randomized Design (CRD) with roasted sesame addition factors of 0%, 10%, 20%, and 30% with three replications each. The physicochemical analysis used to determine the physicochemical content used the thermogravimetric, Soxhlet, and Kjeldahl methods, and used a viscometer and hedonic analysis to deteassess level of panelists' preference for vegetarian mayonnaise samples. The results showed that the addition of various concentrations of roasted sesame had a significant effect on the physicochemical characteristics of vegetarian mayonnaise. The water content ranges from 29.68% - 35.64%, the fat content ranges from 41.73% - 51.74%, the protein content ranges from 2.07% - 5.73%, and the viscosity level ranges from 1,684.37 MPaS - 2,045.50 MPaS. From this study, the results showed that the best formulation and the most preferred ratio of roasted sesame were at the 20% treatment level. Keywords: mayonnaise, vegetarian, soybeans, sesame, physicochemical

The Influence of Different Light Intensity on the Growth of Zoysia matrella Seeds Utami, Sari Widya; Pratiwi, Artdhita Fajar; Aji, Galih Mustiko
Journal of Applied Agricultural Science and Technology Vol. 8 No. 4 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i4.303

Zoysia matrella is a type of highly valued grass, but the seedling time is very long due to the slow growth rate. Several studies have been conducted using artificial light as a light source to accelerate indoor plant production. However, this technology is yet to be widely used for seed production. Therefore, this study aimed to obtain optimal light intensity from artificial light in accelerating Zoysia matrella seedling time. The treatment in the form of Light Emitting Diode (LED) illumination given to increase the growth of Zoysia seedlings consisted of 5 levels, namely 20, 40, 60, 80, and 100 (μmol/m2/s). The parameters studied were germination percentage, germination rate, and vegetative measurement in the form of seedling height in Zoysia nursery chamber equipped with artificial light. The results showed that the artificial illumination technology in the nursery chamber increased the speed of seedling time in the germination and growth phases of Zoysia seeds.

Characterization of Micronutrients and Heavy Metal Content in Organic Fertilizer Made From Fly Ash and Organic Waste Utami, Sari Widya; Tarigan, Roy Aries Permana; Widianingsih, Betti
JOURNAL OF TROPICAL SOILS Vol. 24 No. 1: January 2019
Publisher : UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5400/jts.2019.v24i1.11-16

The production of electrical energy from burning of coal producedÂ large amounts of fly ash waste. Fly ash had the potential to be used as soil ameliorant material because it has a very fine size. The purpose of the research was to to develop a new alternative organic fertilizer and to find out the contents of micronutrients and heavy metal on organic fertilizer with fly ash matterials. The research was conducted by composting some organic matterials that consisted of fly ash, poultry manure, peanute litter, dusk of ripsaw and "Ares" of banana stalk in some comparisons. The selection of the the best organic fertilizer based on the ranking method. The result of this research showed that the selected organic fertilizer was fertilizer that given 10% of fly ash. TheÂ micronutrientss content of the organic fertilizer was low for Cu, Mn and Zn element but the Fe element was high. The heavy metals content of the fertilizer was low for As, Cd, Hg and Pb.

EVALUASI PROGRAM KESEHATAN DAN HYGIENE KARYAWAN DALAM PENERAPAN GMP PADA UMKM SAMBAL TUNA UMMI ZEE CILACAP ZAHROH, SHAFIRA; PANGESTUTI, SUNU; GIOVANNI, EGA KARISA; PRAMONO, SYACHRUL LUHUR; UTAMI, SARI WIDYA
Jurnal Agroindustri Pangan Vol 4 No 2 (2025): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v4i2.1008

The food processing industry in Indonesia continues to grow, driven by increasing consumer awareness of food safety. Most food businesses have implemented good sanitation and hygiene practices, such as providing handwashing facilities, maintaining clean toilets, and encouraging employees to wash their hands before and after production. However, issues remain, including the improper use of work attire and jewelry during production, which pose contamination risks. This underscores the need for stricter supervision and routine training to enhance compliance with GMP standards. The evaluation aims to provide a realistic overview of GMP implementation in MSMEs and serve as a basis for improvements to enhance product quality and safety.

Diseminasi Rak Pembibitan Biji Bawang Merah Dengan Teknologi Pencahayaan dan Penyiraman Terkendali Pratiwi, Artdhita Fajar; Utami, Sari Widya; Aji, Galih Mustiko; Hidayanto, Fajar
Madani : Indonesian Journal of Civil Society Vol. 7 No. 2 (2025): Madani : Agustus 2025
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/madani.v7i2.2795

The continued reliance on shallot seeds is a significant challenge, primarily due to the high production costs associated with seed cultivation. To address the high production costs associated with shallot seeds, horticultural farmers within the Rejeki Lancar Farmer Group have endeavored to cultivate shallots from seeds. Nevertheless, the efficacy of the seeding technique remains relatively low. This is attributable to the specific land and climate conditions that prevail in this region. Considering the challenges encountered by this group, the proposed community service activities prioritize the acceleration of seedling growth, the enhancement of seedling quality, and the optimization of production costs for shallot seeds. This is achieved through the construction of a seedling rack equipped with artificial light. This community service activity utilizes a problem-solving approach based on the existing issues within the partner group, combined with a technology-based solution approach. The implementation of the community service program begins with observations at the partner site, followed by discussions with the partner regarding needs analysis and the suitability of the technological resources mastered by the community service team. This is followed by the preparation of technological media/tools, dissemination and training on the operation of the tools, and an evaluation of the activities. This activity demonstrates the high level of interest among residents in accelerating the production of red onion seeds from seeds. During the trial process, within two days in the germination rack, the growth of the seeds was observed to be significantly faster compared to traditional seedling production, which typically requires more time.

Pengaruh Penambahan Wijen Sangrai Terhadap Karakteristik Fisikokimia Pada Mayones Vegetarian: The Effect Of Adding Roasted Sesame On The Physicochemical Characteristics Of Vegetarian Mayonnaise putri, raekhanrahmah; Handayani, Murni; Utami, Sari Widya; kristiningsih, ari
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 4 No. 2 (2024): SURIMI : Oktober 2024
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v4i2.2466

Mayonnaise is a mixture of oil in water with egg yolk as a binding agent. However, egg yolk and palm oil have a content that is not good for health, so other alternative ingredients are needed to make it healthier. Soybean extract and oil can replace egg yolk and palm oil as the main ingredients. Soybean extract has a "langu" aroma that not everyone likes so roasted sesame is added to reduce the aroma. This study aims to obtain the best formulation and determine the physicochemical characteristics and the level of panelists' preference for vegetarian mayonnaise. This study used a Completely Randomized Design (CRD) with roasted sesame addition factors of 0%, 10%, 20%, and 30% with three replications each. The physicochemical analysis used to determine the physicochemical content used the thermogravimetric, Soxhlet, and Kjeldahl methods, and used a viscometer and hedonic analysis to deteassess level of panelists' preference for vegetarian mayonnaise samples. The results showed that the addition of various concentrations of roasted sesame had a significant effect on the physicochemical characteristics of vegetarian mayonnaise. The water content ranges from 29.68% - 35.64%, the fat content ranges from 41.73% - 51.74%, the protein content ranges from 2.07% - 5.73%, and the viscosity level ranges from 1,684.37 MPaS - 2,045.50 MPaS. From this study, the results showed that the best formulation and the most preferred ratio of roasted sesame were at the 20% treatment level. Keywords: mayonnaise, vegetarian, soybeans, sesame, physicochemical

Penerapan Cahaya Buatan Pada Chamber Semai Tanaman Hidroponik di KWT Sekar Arum Pratiwi, Artdhita Fajar; Aji, Galih Mustiko; Utami, Sari Widya; Kristiningsih, Ari; Nurhilal, Mohammad
Abdi Panca Marga Vol 3 No 1 (2022): Jurnal Abdi Panca Marga Edisi Mei 2022
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) Universitas Panca Marga Probolinggo

The limited knowledge owned by KWT Sekar Arum in seedling hydroponic plant seeds and lack of manpower to maintain the seedlings caused the seeds produced to be poor (small stems and few leaf shoots) and some were eaten by pests. Poor seeds produce plants that are not optimal. Therefore, in this community service activity, a nursery chamber is designed for seedling hydroponic plant seeds that utilize solar panel energy as a source of electrical energy in indoor hydroponic plant seed cultivation. This nursery chamber is equipped with artificial light and automatic irrigation so the seedling process can save energy and time. Artificial light is made using 2 types of LED lamps with a red spectrum and a blue spectrum arranged at a certain distance so that the intensity of the light produced is 100 mol/m2/s. To be utilized optimally, all members of KWT Sekar Arum were given counseling and training related to the use of the nursery chamber. In addition, KWT Sekar Arum is also assisted in the process of transplanting and maintaining hydroponic plants so the results are maximized. Based on the results of the evaluation, it can be seen that the transfer of technology provided can be utilized properly by KWT Sekar Arum, the seeds produced from the nursery chamber already have 3-4 leaf shoots when they are 9 days old and ready to transplant, and the results of hydroponic plants produced has been maximized with wide and many leaves.

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