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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.

Author-ID : 563741

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Usulan Perbaikan Tata Letak Fasilitas Produksi Kue Kering di PT. Surya Indah Food Multirasa Afrida Nur Aini; Raden Faridz; Iffan Maflahah
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

ABSTRACT The design of facility layout in an industry becomes an important part of the production process. The layout of pastry facilities at “PT Surya Indah Food Multi rasa ” is expected not still give optimum production because of in non-sequential production flows that occur in the formation of dough, oven, squash and finished products. The purpose of the study was to make a layout that fits the order of process flow by designing through the Blocplan-90 application. The study was conducted in November 2018 until February 2019. The Blocplan method is one of an easy computer operating the system by using manually entering facility data. The data needed is in the form of a map of the operation process, a linkage diagram of activities. The results of the initial layout data processing resulted in R-Score 0.78 and the proposed improvement with automatic search resulted in R-Score 0.98. The design of the proposed improvement is more optimal with the value of R-Score approaching the value of 1(one). Changes in the layout of the facility occur in squash which is closer to mixing and weighing materials and oven facilities close to the finished product.

PENDUGAAN UMUR SIMPAN GARAM FORTIFIKASI KELOR MENGGUNAKAN METODE ASLT Resty Putri Ariesta Shandy; Iffan Maflahah; Asfan Asfan
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.7093

Moringa fortification salt is a salt that has the addition of nutrients using Moringa extract as an additional ingredient. Research objectives: 1) determine the effect of storage temperature and type of packaging on the quality of Moringa fortification salt. 2) determine the shelf life of the Moringa fortified salt product by estimating the shelf life of the Accelerated Shelf Life Testing (ASLT) method. The method used is the Arrhenius Model Accelerated Shelf Life Testing (ASLT). The results showed that differences in storage temperature and type of packaging significantly affected the color parameters of organoleptic tests, vitamin A, and vitamin C. The type of packaging significantly affected the parameters of NaCl content and color test (b). Shelf life of Moringa fortification salt using PET plastic bottle packaging temperature 60°C 16,71 months PET plastic bottle packaging temperature 45°C 15,86 months aluminum foil packaging temperature 60°C 15,17 months aluminum foil packaging temperature 45°C C 14,80 months PET plastic bottle packaging temperature 30°C 14,30 months aluminum foil packaging temperature 30°C 13,47 months.

DESAIN KEMASAN MAKANAN TRADISIONAL MADURA DALAM RANGKA PENGEMBANGAN IKM Iffan Maflahah
AGROINTEK Vol 6, No 2 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i2.1982

Packages are denoting an attributeof a product, it canbe informationmedia andaffect the image the brandofproduct. Designan attractiveproduct packagingwillbeidentity anddistinctive characteristics, that canbe used asthe consumer appeal. Productpackaging designof Unit Kecil dan Menengah (UKM) as produce traditional foodis verysimpleand less attractive. The purposeof this research isto designa Madura’s traditionalfood packaging to promote UKM. Madura’straditionalfoodpackaging designis usingthe samepackaging, the differences onlydistinguishableon the outside ofthe packaging of products. The sharp model of packages arepaper bags andcardboardbox packaging. The image which put on the packages areusing Jembatan Suramadu as iconsofMadura Island

IDENTIFICATION OF SALT DEVELOPMENT PROBLEM : A PRELIMINARY ON UNDERSTANDING LOCAL SALT PROBLEM IN INDONESIA Iffan Maflahah; Budisantoso Wirjodirdjo; Putu Dana Karningsih
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.7159

Salt is a strategic commodity that needs to be maintained. The salt problem has not resolved, so it is necessary to find the right solution for salt development. The study was carried out in Sampang Regency as a salt-producing area which was proposed for salt approval and formulated a policy for salt development. The research method used is the DPSIR method (Driving Power /; Pressure; State; Impact; Response). The main problems with developing salt are the impartiality of local salt prices, the supply chain system, changes in pond function, climate uncertainty, and inadequate infrastructure. Efforts must be made to develop salt are the modernization of the production process, controlled of salt price regulations, market search, improvement of human resources and structuring of supporting facilities for salt production should be carried out.

PENENTUAN UMUR SIMPAN TERASI INSTAN DALAM KEMASAN Mohammad Firdaus Nur Cahyo; Sri Hastuti; Iffan Maflahah
AGROINTEK Vol 10, No 1 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i1.2026

Types of processed seafood is very popular in Indonesia is a shrimp paste. In general, the paste made of rebon, small fish, or anchovies and other additives. The weakness of the paste is a relatively short shelf life due to water levels are still high, so often grow mold during the storage process. The shelf life is not too long will become a problem for consumers. Therefore it is necessary for action to extend the shelf, one with the drying process so that it becomes an instant paste. Terasi instant in order to attract packed with a suitable container. The use of packaging can affect the quality and shelf life. Determining the shelf life of the product paste can be made by methods Accelerated Shelf Life Testing (ASLT). In principle, this method is storing food products at extreme temperatures. Determining the shelf life of shrimp paste powder using a combination treatment temperature (30oC and 40oC) and packaging (aluminum foil and plastic HDPE). The results of research determining the shelf life of shrimp paste powder method Accelerated Shelf Life Testing (ASLT) obtained the best treatment at storage temperature of 40oC with aluminum foil packaging is 1 year 6 months 28 days, whereas at 30 ° C with aluminum foil packaging is 1 year 1 month 13 days , Storage at 40 ° C by using HDPE packaging that is 3 months and 22 days, and storage at 30 ° C is 2 months and 20 days.

PENGUKURAN PREFERENSI KONSUMEN BAKSO Marta Catur Pamungkas; Banun Diyah Probowati; Iffan Maflahah
AGROINTEK Vol 8, No 1 (2014)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v8i1.2034

Consumers make purchases based on certain choices. These options include product attributes and attribute level. Meatball has attributes such as texture, price, and taste. These attributes affect the consumer buying process . The aim of this study was to determine the utility values for all attributes and attribute level of meatballs that have been selected by consumers. This research is a qualitative and quantitative research conducted in Bangkalan Regency. Respondents of this study consisted of 60 people. The results of this research revealed that the value of the utility for the level of preference of texture was soft texture with a utility value of 0.058, meatballs price at Rp 500.00 with utility value of 0.006, and the selected flavor attributes are taste spicy sauce with utility value of 0.36. Attributes to contribute to consumer's decision to buy meatballs were flavor at 63.321 % , texture at 20.114 % and meatball price at 16.565 % contribution

PENGARUH JENIS PENGEMAS DAN LAMA PENYIMPANAN TERHADAP MUTU PRODUK NUGGET GEMBUS Achmad Furqon A Q; Iffan Maflahah; Askur Rahman
AGROINTEK Vol 10, No 2 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i2.2468

Nugget gembus merupakan produk olahan berbahan baku utama tempe gembus dan mengalami sedikit modifikasi yaitu terdapat penambahan teri nasi dengan perbandingan 3:1. Nugget gembus mudah rusak pada kondisi tertentu, oleh sebab itu diperlukan penelitian yang dapat mencegah rusaknya nugget. Tujuan dari penelitian ini adalah mengetahui pengaruh jenis pengemas plastik dan lama penyimpanan terhadap mutu nugget. Jenis plastik yang digunakan adalah plastik PE (Polietilen) dan PP (Polipropilen) dengan ketebalan masing-masing 0,5 mm. Metode penelitian menggunakan 3 perlakuan yaitu nugget tanpa kemasan, nugget dengan pengemas PE dan nugget dengan pengemas PP. Parameter uji yaitu uji kadar air, uji kadar protein dan uji organoleptik (kerusakan) pada nugget dengan lama penyimpanan selama 30 hari. Nugget disimpan di lemari es menggunakan suhu 100C dengan pengemas plastik dalam kondisi vakum (hampa udara). Uji kadar air menunjukkan jenis plastik PE mampu mempertahankan kandungan air nugget gembus selama 20 hari. Uji kadar protein menunjukkan jenis plastik PP mampu menjaga kadar protein nugget gembus selama 20 hari. Uji organoleptik nugget menunjukkan plastik jenis PP mampu mempertahankan rasa, aroma, tekstur dan warna nugget dari kerusakan sampai hari ke 20.

ANALISIS PRODUKTIVITAS ROTI PIA PADA IRT PIA LATIEF KEDIRI Ifa Hanif; iffan maflahah; Muhammad Fahkry
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

IRT Pia Latief Kediri merupakan perusahan yang bergerak dibidang pengolahan makanan. Perusahaan ini hanya melakukan evaluasi melalui laporan penjualan yang dijadikan pedoman untuk mengetahui apakah terjadi peningkatan atau penurunan produktivitas. Perusahaan perlu mengetahui tingkat produktivitas perusahaan yang kemudian dijadikan dasar perencanaan peningkatan produktivitas di masa mendatang. Tujuan penelitian ini yaitu mengukur indeks produktivitas, mengidentifikasi penyebab perubahan produktivitas serta memberikan usulan perbaikan yang menunjang produktivitas pada produksi roti pia. Penelitian ini menggunakan data keuangan perusahaan yang kemudian dilakukan perhitungan produktivitas prasial, produktivitas total dengan metode APC (American productivity Center) dan analisa dengan diagram fishbone. Berdasarkan hasil pengolahan bulan Januari 2016 hingga September 2018 menunjukkan bahwa indeks produktivitas parsial maupun total cenderung meningkat dari periode dasar. Indeks produktivitas total tertinggi pada bulan Juli sampai September 2018 sebesar109%. Sedangkan terendah pada bulan November sebesar 91%. Indeks profitabilitas cenderung meningkat dari periode dasar. Indeks profitabilitas total tertinggi pada Bulan September 2018 sebesar 131% dan terendah pada bulan Februari 2016 dan September 2016 sebesar 98%. Sedangkan indeks perbaikan harga juga mengalami penurunan karena indeks profitabilitas lebih rendah dibandingkan dengan indeks produktivitas. Penurunan produktivitas dan profitabilitas disebabkan oleh permintaan yang tidak stabil, peningkatan upah kerja, tenaga kerja kuurang teliti, kenaikan harga bahan baku, tidak melakukan perawatan mesin secara berkala, penggunaan mesin dan peralatan melebihi kapasitas, kenaikan tarif listrik dan pengunaan pompa air yang nyala mati setiap hari. Peningkatan produktivitas dan profitabilitas dilakukan dengan pengawasan lebih ketat terhadap kinerja pekerja, menciptakan kesadaran pekerja untuk menghemat energi, melakukan market survey, melakukan perawatan mesin secara berkala dan menambah jumlah mesin, memberikan bonus pada pekerja, menggunakan tandon untuk menampung air, melakukan promosi melalui media sosial serta melakukan kerjasama dengan pusat oleh-oleh di daerah sekitar

MODEL SISTEM KELEMBAGAAN PENGEMBANGAN INDUSTRI TALAS Iffan Maflahah
AGROINTEK Vol 4, No 2 (2010)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v4i2.1360

Taro is one of alternative stapple food. For fullfiling stapple food, it is needed supply of raw material. Institution aspect will show the structure of object interchanged as a free flow. The goals of this research are to formulate model of structural system of taro industry development and strategy of taro industry development. The formulation of model uses ISM (Intrepretative Structural Modelling). This model uses some elements are to build a stronginstitution, government support, merchant, the rise of product diversification of taro, the weakness of institution system, the less of government support in taro industry development and the less of training through farmer, and to form an independent farmer group in taro plantation.

PENGUJIAN SENSORIS NUGGET AYAM FORTIFIKASI DAUN KELOR Sri Hastuti; Sinar Suryawati; Iffan Maflahah
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2126

Innovation chicken nuggets with fortification Moringa leaves can be expected as a source of protein as well as of other nutritional components needed by the body. Sensory testing nugget products have been set by the National Standardization Agency (BSN) is SNI No. 2346: 2011. The purpose of this study was to determine sensory and preference of chicken nuggets with fresh Moringa leaves and moringa leaf powder 2% fortification. The results showed that the sensory testing of the appearance, smell, taste and texture nuggets still appropriate ISO standard that is above 7. While testing of the texture, taste, color and odor generating value from moderate like to like.

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

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