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Wahyu Kanti Dwi
Agroindustri, Universitas 17 Agustus 1945 Surabaya, Surabaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Redesain tata letak fasilitas dengan pendekatan systematic layout planning di UD. manjur makmur Wahyu Kanti Dwi; Dian Setiya Widodo; Supardi Supardi
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.14173

Abstract

Facility layout design is important in companies to increase capacity and productivity. UD. Manjur Makmur is a privately owned trading business located in Lumajang Regency. UD. Manjur Makmur's product is noni juice. The current layout of the company is not optimal, marked by the placement of each production room that is not in accordance with the production flow. This causes alternating current and causes cross-contamination with the surrounding environment. The purpose of this study is to develop recommendations for layouts at UD.Manjur Makmur; and analysis of layout recommendations to increase profits and minimize OMH by using the SLP (Systematic Layout Planning) method. The method used to design the layout of the facility is the SLP (Systematic Layout Planning) method. The research was conducted at UD. Manjur Makmur and the Laboratory of Agroindustry Untag Surabaya. The results of the study obtained that the material handling costs in the proposed design were Rp118,000 compared to the current design of Rp1,192,133. so that the recommendation for the new facility layout design can reduce the distance traveled from 40073.55 meters to 23.6 meters which will also have an impact on expenses.
Uji mikrobiologi dan uji etanol pada minuman sari buah mengkudu di UD X Wahyu Kanti Dwi; Dian Setiya Widodo
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.17089

Abstract

The noni juice drink is a processed product of UD X located in Lumajang. Many noni producers are found in Lumajang and are dominated by small entrepreneurs. During the production process of noni juice, the aspects of sanitation, hygiene, and ethanol content were not paid attention to. The aims of this study were: to perform microbiological tests related to the presence of Coliform and Salmonella sp bacteria, and to test the ethanol content of noni juice drinks according to SNI. The research design used a completely randomized design and was analyzed using ANOVA. Microbiological test using the MPN (Most Probable Number) method, and the ethanol test method, namely gas chromatography. The results of the study showed that the microbiological test based on BPOM No. 16 of 2016 showed that the E-Coli, Salmonella and staphylococcus test was worth 0, meaning that there were no microbes and bacteria in the drink. Based on the results of the BNT test (P5 %), showed that the treatments were significantly different. That is, the fermentation time dramatically affects the presence of E-Coli and Salmonella in noni juice drinks. Furthermore, according to PerKa No. 14 of 2016, concerning alcoholic beverages. The ethanol content of noni drink is 0.5% - 5%. However, the results of the BNT test (P5 %) showed no significant effect between fermentation time on the ethanol content produced in noni juice drink
Co-Authors Dian Setiya Widodo Dian Setiya Widodo Supardi Supardi