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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 : Agrointek

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KAJIAN POTENSI USAHA PEMBUATAN TERASI UDANG STUDI KASUSDESA BANTELAN, KECAMATAN BATU PUTIH, KABUPATEN SUMENEP Iffan Maflahah
AGROINTEK Vol 7, No 2 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i2.2056

Abstract

Bantelan is one of coastal village in the Batu Putih , Sumenep, known as shrimp paste where made. More than 50 families (head of household ) has a side business for shrimp paste made. Based on this fact, indicating in Bantelan has a potential area for the development of shrimp paste made. Purposes these research were : 1) determine the potential of making shrimp paste in Bantelan; 2) assessing manufacturing process and marketing distribution; 3) assessing the potential of shrimp paste development. Research methodology is observation and interviews with shrimp paste makers in Bantelan. Results showed : 1) Bantelan has the potential to be business processing shrimp paste; 2) shrimp paste processing still using simple technology; 3) product quality need improvements as technology, capital, marketing and quality for the development of business scale.
ANALISIS SENSORIS TERASI UDANG YANG DITAMBAHI BUBUK KULIT MANGGIS (Garnicia mangostana L) Askur Rahman; Iffan Maflahah
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.v10i2.2470

Abstract

Shrimp paste is much-loved by the people. Terasi liked by the people of taste, smelland appearance. But shrimp paste have weaknesses pale white color display, so that sometimesthe manufacturer add harmful dyes such as rhodamine B. Whereas including rhodamine B dyethat is forbidden to be used for food coloring. Therefore, the necessary natural dye paste is safeto eat as mangosteen rind. The purpose of this study was to determine the nature sesnsoris inshrimp paste with the addition of mangosteen rind. The method used was a completelyrandomized design (CRD). Factors used is the concentration of mangosteen peel powder (0%,0.5%, 1%, 1.5% and 2%) to be added in the of paste. Parameters measured were sensori levelon the color, texture, flavor, aroma and overall. Research shows that added shrimp paste ofmangosteen peel powder were significantly different (p 0.05) in the level of preference ofcolor, flavor and overall, while the aroma and texture preference level not significantly different(p 0.05). Concentration of 2% powdered bark of the mangosteen is the treatment of the mostpreferred by the panelists.
A mathematical model of demand with unpredictable salt supply: a case study in Madura Iffan Maflahah; Budisantoso Wirjodirdjo; Putu Dana Karningsih
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.16871

Abstract

The proposed mathematical model aims to optimize the amount of demand based on the uncertainty of salt supply to meet the needs of salt in society. This study uses an econometric approach to model the supply and demand for salt based on the uncertainty of the amount of supply. The research results are the salt productivity model used to build a salt availability model. Meanwhile, the salt demand model is built based on past data about the number of requests for each period. The demand and supply functions for salt use a two-variable linear equation system. The salt field productivity models follow a quadratic polynomial pattern according to the difference in seasons at each time. The demand and supply of salt model follows a linear regression. The supply of salt in Indonesia is uncertain at any time. But, the demand for salt increased at the time. It is necessary to model the demand and supply of salt to meet the demand for salt
Penentuan kriteria ekonomi sirkular dan keberlanjutan dalam pemilihan suplier pada rantai pasok pangan menggunakan fuzzy demantel approach Ira Aprilia; Dwi Iryaning Handayani; Ahmad Izzuddin; Iffan Maflahah
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.20219

Abstract

This research aims to determine the criteria for CE and sustainability as indicators for evaluating suppliers in the food supply chain. This study is beneficial in realizing government regulations on environmentally friendly products. The method used in this research combines fuzzy multi-criteria decision making theory and the Dematel technique, known as Fuzzy Dematel. The criteria for CE and sustainability in the food supply chain suppliers in this study are obtained from literature and Expert’s opinions, consisting of 20 criteria distributed across four aspects: economic, environmental, social, and circular. The criteria that have a strong influence and relationship with CE and sustainability criteria in the evaluating  food supply chain suppliers are cost, design of products, and the use of recyclable materials in packaging products. This indicates that these criteria are the most important factors that can have a significant influence as indicators for selecting CE and sustainability suppliers. With these criteria, managers can assist in evaluating supplier in industries undergoing a transition toward a CE.
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 Asfa, Dian Farida 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 Ghooniyah , Indriana Mahrotul 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