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All Journal agriTECH Jurnal Gizi dan Pangan Soedirman (JGPS) JEMA: Jurnal Ilmiah Bidang Akuntansi dan Manajemen MIND (Multimedia Artificial Intelligent Networking Database) Journal Warta LPM
Reza Fikri Alfatah
Universitas Muhammadiyah Bandung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Engineering Health Professions Medicine & Pharmacology Public Health Social Sciences

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Identifikasi Intensitas Makan Ikan Budidaya Akuaponik berdasarkan Kualitas Air dan Pergerakan Ikan PRATAMA, MULKI REZKA BUDI; ALFATAH, REZA FIKRI; SUSILA, JAYA KUNCARA ROSA
MIND (Multimedia Artificial Intelligent Networking Database) Journal Vol 9, No 2 (2024): MIND Journal
Publisher : Institut Teknologi Nasional Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26760/mindjournal.v9i2.235-247

Abstract

AbstrakPemberian pakan ikan dapat ditentukan melalui pengamatan perilaku, kualitas air, dan ukuran ikan. Salah satu metode otomatisasi yang digunakan adalah ANFIS (Adaptive Neuro Fuzzy Inference System), dengan masukan berupa kualitas air (kekeruhan dan NH3) serta aktivitas gerak ikan menggunakan inframerah (IR). Sistem ini mendukung keputusan pemberian pakan secara optimal. Validasi alat dilakukan menggunakan model regresi linier dan evaluasi kinerja berdasarkan Mean Relative Error (MRE). Hasil menunjukkan akurasi perangkat mencapai 95,77%, lebih tinggi 6,55% dibandingkan perangkat tanpa kualitas air (89,22%). Model ini terbukti andal dan dapat diterapkan pada sistem akuaponik berbasis industri untuk meningkatkan efisiensi pemberian pakan ikan. Kata kunci: Akuaponik; biologi otomatis; rekayasa sistem; robotika; instrumentasiAbstractFish feeding can be determined by observing behavior, water quality, and fish size. One automation method used is ANFIS (Adaptive Neuro Fuzzy Inference System), which uses inputs such as water quality (turbidity and NH3) and fish movement activity detected by infrared (IR). This system supports optimal feeding decision-making. The tool validation was conducted using a linear regression model, and its performance was evaluated based on the Mean Relative Error (MRE). The results showed that the device achieved an accuracy of 95.77%, 6.55% higher than devices without water quality input (89.22%). This model has proven reliable and can be applied to industry-based aquaponic systems to enhance the efficiency of fish feeding.Keywords: Aquaponics; automated biology; systems engineering; robotics; instrumentation
Pendampingan Peningkatan Kualitas Produksi dan Legalitas Produk UMKM Dimsum Eat’eung di Kecamatan Cileunyi Listyaningrum, Ratna Sari; Alfatah, Reza Fikri; Amelianawati, Mae; Khairunnisa, Zahra; Arelly, Fahira Shinta
Warta LPM WARTA LPM, Vol. 27, No. 3, November 2024
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v27i3.6911

Abstract

According to BPOM data, only around 6,000 processed food sector MSMEs are registered, out of a total of around 10,000 businesses. This makes improving the quality and legality of products crucial, considering that many MSMEs have not been able to meet applicable food safety standards, thus limiting their access to a wider market. The target of this activity is the Eat'eung MSME located in Cileunyi with dimsum as its main product. This activity aims to empower the productive economy (Eat'eung MSME) by increasing the knowledge and skills they have in the production aspect including coaching on good food production methods and product legality. The methods used are mentoring and empowerment. There are several stages of activity including problem identification, program planning, program implementation, monitoring and evaluation, as well as dissemination and sustainability. From the results of the situation analysis, the solution is focused on coaching production layout, providing production tools, mentoring in managing CPPOB certificates and halal certificates, improving packaging labels and managing Brand IPR. The output of the activity shows that after the program there was an increase in Dimsum Eat’eung’s knowledge and skills in aspects of production layout, CPPOB and halal certificate management flow, Trademark IPR registration flow, and food packaging in accordance with regulations. In addition, there was a significant increase in various operational sub-aspects of partners that support the fulfillment of CPPOB, such as production equipment (50%), hygiene and sanitation maintenance (15%), storage (29%), and labeling (50%). The assets owned also increased, in the form of production equipment including freezers, food processors, vacuum sealers, and stainless steel tables. The follow-up plan for this program includes continuing to assist in the progress of CPPOB certification registration, halal certification, brands, and industrial design.
Sensor MOS Hidung Elektronik untuk Membedakan Thrips dan Spodoptera pada Stroberi HAQ, FAJRIN NURUL; ALFATAH, REZA FIKRI; PRATAMA, MULKI REZKA BUDI; RISWANTO, SAHRUL; RAHMAN, AYU SUCI
MIND (Multimedia Artificial Intelligent Networking Database) Journal Vol 10, No 1 (2025): MIND Journal
Publisher : Institut Teknologi Nasional Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26760/mindjournal.v10i1.48-60

Abstract

AbstrakPenelitian ini mengevaluasi efektivitas hidung elektronik berbasis sensor MOS, yaitu sensor TGS dan MQ, dalam mendeteksi dan membedakan hama thrips dan Spodoptera litura pada tanaman stroberi. Data volatil yang dihasilkan oleh tanaman diamati menggunakan sensor E-nose yang terhubung dengan model jaringan saraf tiruan Backpropagation (BPPN). Dengan penyetelan GridSearchCV, akurasi deteksi meningkat secara signifikan, terutama pada sensor TGS, yang menunjukkan kinerja lebih baik dibandingkan sensor MQ. Teknologi ini menawarkan pendekatan deteksi hama yang sensitif, tidak merusak, dan ramah lingkungan, dengan potensi untuk mendukung pengelolaan hama secara berkelanjutan dalam budidaya stroberi. Penelitian ini memberikan peluang baru untuk inovasi di bidang pertanian pintar dengan pengurangan penggunaan pestisida yang berlebihan dan optimalisasi strategi pengelolaan hama. Kata kunci: hidung elektronik, deteksi, trips, spodoptera, stroberiAbstractThis study evaluates the effectiveness of metal oxide semiconductor (MOS) electronic noses, specifically the TGS and MQ sensors, in detecting and distinguishing between thrips and Spodoptera litura pests on strawberry plants. Volatile compounds produced by the plants were analyzed using an E-nose connected to a Backpropagation Neural Network (BPNN) model. The GridSearchCV optimization significantly improved detection accuracy, particularly for the TGS sensor, which outperformed the MQ sensor. This technology offers a sensitive, non-invasive, and environmentally friendly approach to pest detection, supporting sustainable pest management in strawberry cultivation. The study opens new opportunities for smart agricultural innovations, reducing excessive pesticide use and optimizing pest control strategies. Keywords: electronic nose, detection, thrips, spodoptera, strawberry
Leadership alone is not enough: Why culture and satisfaction matter more in developing employee agility? Suparjiman; Alfatah, Reza Fikri; Yuniarti, Yuti
JEMA: Jurnal Ilmiah Bidang Akuntansi dan Manajemen Vol. 22 No. 1 (2025): JEMA: Jurnal Ilmiah Bidang Akuntansi dan Manajemen
Publisher : University of Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31106/jema.v22i1.23411

Abstract

Due to the intense rivalry in the communications industry, businesses require adaptive employees to keep staying resilient. While various factors have been examined to support employee agility, the combined roles of organizational culture transformation and leadership style in shaping employee satisfaction and agility remain underexplored, especially in the context of telecommunications sector. This study investigates how organizational culture transformation and leadership style influence employee satisfaction and, in turn, employee agility. A quantitative approach was employed by collecting data from 150 employees of one of the largest telecommunications firms in Indonesia, using simple random sampling. The data were analyzed using partial least squares structural equation modeling. The findings show that leadership style and culture transformation both significantly enhance employee satisfaction. Moreover, culture transformation directly strengthens employee agility, whereas leadership style does not have a direct effect on agility. Although previous studies suggest that leadership style can directly shape agility, this study demonstrates it does not, because employees require not only guidance and inspiration from their leaders but also a strong, supportive culture to feel safe, encouraged, and motivated to adapt and take initiative, which are key elements of agility.
KARAKTERISTIK BERAS ANALOG INSTAN DARI TEPUNG SORGUM (Sorghum bicolor L) PRAGELATINISASI DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) Faturochman, Hadi Yusuf; Ismaya, Pandu Legawa; Hasani, Resti Putri; Alfatah, Reza Fikri; Nur'alina, Ina
Jurnal Gizi dan Pangan Soedirman Vol 6 No 2 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.729 KB) | DOI: 10.20884/1.jgipas.2022.6.2.7102

Abstract

Processing sorghum into analog rice can be one way to reduce the need for rice in Indonesia. The development of sorghum analog rice into instant analog rice products is an alternative to increase the use value of sorghum analog rice. Modification of sorghum flour by pregelatinization was carried out to improve the amylographic properties of sorghum starch so that it has characteristics suitable for instant food products. Moringa leaf flour can be added to improve the organoleptic and physico-chemical characteristics of the instant analog rice produced. The purpose of this study was to determine the organoleptic, physical and chemical characteristics of instant analog rice made from pregelatinized sorghum flour with the addition of Moringa leaf flour. This study used a completely randomized design (CRD) consisting of five comparison treatments of pregelatinized sorghum flour with Moringa leaf flour. The best treatment was determined based on the results of the highest physical characteristics and organoleptic assessment. Instant analog rice with the addition of 2.5% Moringa leaves was chosen as the best treatment because it has a low degree of breakage value (2.16%), short rehydration time (4.4 minutes), high rehydration capacity (273.75%), and has the highest organoleptic value preferred by the panelists. Based on the independent t test analysis (P<0.05), the treatment of Moringa leaf flour as much as 2.5% was able to increase the protein content (10.40%) of the instant analog rice produced.
Development of Sorghum Flour not Passing Sieve as Fried Chicken Flour with Pregelatinization Technique Alfatah, Reza Fikri; Faturochman, Hadi Yusuf; Nur’alina, Ina; Salsabila, Tsania Nashiroh
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.70715

Abstract

Sorghum flour that not passing sieve can be reused effectively as an ingredient for fried chicken seasoning flouur. To achieve the desired quality, it must be modification, and one of the effective methods for modification is through the flour pre-gelatinization process before use. This research aims to improve the characteristics of sorghum flour that not passing sieve by applying the pre-gelatinization process to produce good fried chicken seasoning flour. Subsequently, a completely randomized design (CRD) was used with two treatments, namely sorghum flour that not passing sieve without going through a pre-gelatinization process, and sorghum flour that not passing sieve that had been pre-gelatinized. The pre-gelatinization process is able to change the physical characteristics of the resulting flour which is characterized by an increase in peak viscosity (PV) of 1310.25 cP and trough viscosity (TV) of 374.50 cP. Similarly, there was a decreased in breakdown viscosity (BD) was 198.50 cP, the final viscosity (FV) was 2174.25 cP, and the setback viscosity (SB) was 2148.75 cP. The paste temperature was 74.39 °C, while the peak gelatinization time (peak time in minutes) remained unchanged at 7.00 minutes and was able to increase the water absorption capacity to 195.75%. The use of pre-gelatinized sorghum flour that not passing sieve in fried chicken flour can produce seasoned flour with a crunchy texture and high friability value, has a favorable value for the attributes of color and good appearance. The proximate analysis of fried chicken flour, it shows that pregelatinization treatment of sorghum flour can cause a significant decrease in protein content of up to 7.99% and a significant increase in water content of up to 11.27%. The research results show that pregelatinized sorghum flour improves its characteristics so that it becomes the right choice for developing fried chicken flour products.
Co-Authors Amelianawati, Mae Arelly, Fahira Shinta Faturochman, Hadi Yusuf HAQ, FAJRIN NURUL Hasani, Resti Putri Ismaya, Pandu Legawa Khairunnisa, Zahra Listyaningrum, Ratna Sari Nur'alina, Ina Nur’alina, Ina Pratama, Mulki Rezka Budi RAHMAN, AYU SUCI RISWANTO, SAHRUL Salsabila, Tsania Nashiroh Suparjiman SUSILA, JAYA KUNCARA ROSA Yuniarti, Yuti