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All Journal Jurnal Teknik Industri Jurnal AGROTEKNOLOGI AGRIEKONOMIKA Agrointek Jurnal Pamator : Jurnal Ilmiah Universitas Trunojoyo Madura REKAYASA Jurnal Agroindustri Jurnal Ilmiah Pangabdhi Panrita Abdi - Jurnal Pengabdian pada Masyarakat Industria: Jurnal Teknologi dan Manajemen Agroindustri PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Jurnal SOLMA Agroindustrial Technology Journal Jurnal Abdi Insani Jurnal Pengabdian kepada Masyarakat Nusantara Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Proceeding of the International Conference on Family Business and Entrepreneurship (ICFBF) Natural Science Education Research (NSER) Jurnal Pengabdian Pada Masyarakat Journal of Fisheries & Marine JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Pengabdian Masyarakat Indonesia
Iffan Maflahah
Program Studi Teknologi Industri Pertanian Fakultas Pertanian Universitas Trunojoyo Madura, Indonesia.
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Journal : Agroindustrial Technology Journal

 1 
ANALISIS PEMILIHAN STRATEGI PENGEMBANGAN USAHA GARAM FORTIFIKASI KELOR DI KABUPATEN SAMPANG Dian Farida Asfan; Iffan Maflahah
Agroindustrial Technology Journal Vol 5, No 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v5i1.5147

Abstract

Fortification is the addition or enhancement of one or more nutrients into food. Fortification of moringa salt can be used as a business alternative for the people of Sampang, especially salt farmers seeing the selling price of salt which is decreasing from year to year.The purpose of this research is selecting the best strategies development in developing moringa salt at Sampang district . The method for selecting the strategy that will be used in this research is AHP (Analitycal Hierarchy Process) method. The results of data processing using the AHP method resulted in a business development strategy for moringa fortification, namely (1) establishing partnerships with the salt industry to accommodate production products with an eigenvector value of 0.3521; (2) establishing partnerships between land owners, farmer groups and the government to improve processing and marketing capabilities with an eigenvector value of 0.2723; (3) utilizing product innovation and institutional asset support with an eigenvector value of 0.2152; (4) producing products in accordance with market standards in order to compete with an eigenvector value of 0.1604
ANALISIS PENGENDALIAN MUTU PADA PROSES PEMBEKUAN UDANG VANAME (Litopenaeus vannamei) IFFAN MAFLAHAH; Binti Sri Rahayu; Asfan Asfan
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.4932

Abstract

PT. XYZ is a company that processes vaname shrimp into frozen shrimp products. Frozen shrimp is a product that serves for export, so that it must meet predetermined quality standards. Quality measurement is determined to monitor a process under controlled or uncontrolled conditions.  The method of measuring is the six sigma method. The purpose of this research is an alarm that is responsive, alert, and alert, attentive, alert and responds to frozen products using the six sigma method at PT. XYZ. The frozen peeled shrimp production process stages start from receiving raw materials, cutting shrimp heads, quality sorting and size separation, peeling the skin and taking the intestines, soaking, freezing shrimp, packaging, metal detection, and product packaging. The results showed that 1,904 frozen peeled shrimp with 43 defective products had a sigma level of 3,22 with possible damage of 40.363,38 for one million products (DPMO) and the proportion of wrong causes of defects, namely 44,2%. The proposed improvements to be carried out are to provide direction and advice to employees to be careful and thorough, and the company offers a unique tool for cleavage of shrimp.
The Effect of Blanching Time on The Healthy Salt Characteristics of Seablite (Suaeda Maritima) Dewi Oktaviani; Iffan Maflahah; Supriyanto Supriyanto
Agroindustrial Technology Journal Vol. 7 No. 3 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i3.10448

Abstract

Sea salt has long been applied as food complement, but its use as ingredient receives serious health concern in last decade. Healthier salt containing NaCl no more than 60% is accepted as the promising option replacing the conventional one. The sealible plant (Suaeda maritima) can be procesesed into healthy salt. The plant grows well in muddy swamps of coastal areas, which make it have high salinity. The aim of this research was to determine the characteristics of healthy salt prepared from furrow plants using different levels of blanching time and activated charcoal. This research design followed a non-factorial completely randomized design (CRD) with different blanching time (no blanching, 3 min, 6 min, and 9 min) and the addition of activated charcoal (1.5%). The salt quality was checked for yield, water content, ash content, NaCl content, mineral content, salinity, vitamin A and phytochemicals. The results of the research showed that the furrow plant salt showed significant differences of salt characteristics in terms of yield, water content, ash content, NaCl content, minerals, salinity and vitamin A.
Co-Authors Achmad Furqon A Q Afrida Nur Aini Agus Romadhon Ahmad Izzuddin Amalia Wahyu Pratiwi Amrullah, Qadrina Lailyn Ariansyah, Rizky Arief Firmansyah Ary Giri Dwi Kartika AS, Fathor Asfan Asfan Asfan Asfan Asfan Asfan, Asfan Askur Rahman Askur Rahman Binti Sri Rahayu Budisantoso Wirjodirdjo Burhan Burhan Burhan Burhan, Burhan Cahya, Septian Adi Dwi Cahyo Indarto Cystiana, Chika Uca DARIMIYYA HIDAYATI Dewi Oktaviani Dian Farida Asfan Diesta Iva Maftuhah Dwi Iryaning Handayani Eka Nurrahema Ning Asih Enung Siti Nurhidayah Erika Septiana Putri Fakhry, Muhammad Fansuri, Hamzah Faqih Udin Ferbieko Naio Widodo Firmansyah, Raden Arief Gultom, Yosi Efra Elkana Hananiyah, Hananiyah Heny Lestari, Heny Hidayati, Meilina Ida Ayu Putu Sri Widnyani Ifa Hanif Ika Fatmawati Pramasari Ira Aprilia Isnaini, Ardi Fajar Istianah, Vina Khoirul Hidayat Khoirul Hidayat LAILATUL MAGHFIROH Lestari, Syndi Aprilia Linggar Larasati Lisdayana, Nurmalisa Machfud Machfud Machfud Machfud Makhfud Effendy Mardiana Rosita Marta Catur Pamungkas Mery Fajaria Agustini Mohammad Firdaus Nur Cahyo Mohammad Herli Mojiono, Mojiono Mu'tamar, Muhammad Fuad Fauzul Muhammad Fahkry Muhammad Fahkry Muhammad Fakhry Muhammad Fuad Fauzul Mu`tamar Mukoddimah, Lailatul Mu’tamar, Mohammad Fuad Fauzul Nabilah, Ana Nazalina, Arinda Venska NUR FADILAH Nurmalisa Lisdayana Nurul Fabrianita Permadani, Alung Febri Probowati, Banun Diyah Putera, Aditya Januar Putri, Meilinda Cendana Putu Dana Karningsih Raden Faridz Rakhmawati Rakhmawati Resty Putri Ariesta Shandy Rian Abrori Robiatul Auliyah Selamet Joko Utomo, Selamet Joko Sheilla Aprilia Nur Nadhifah Sinar Suryawati Siti Aisyah Slamet Widodo Sofi anshori Sri Hastuti Sri Hastuti Sri Ratna Triyasari, Sri Ratna Sugiharto . Supriyanto Supiyanto Supriyanto Supriyanto Supriyanto Supriyanto Syarif, Muh Ulya, Millatul Umam, Moh Asrul UMI PURWANDARI Verdiana, Hanif Risma Yeni Diana Safitri