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All Journal Jurnal Teknik Industri JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 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 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) Jurnal Pengabdian Pada Masyarakat Journal of Fisheries & Marine

Iffan Maflahah

Program Studi Teknologi Industri Pertanian Fakultas Pertanian Universitas Trunojoyo Madura, Indonesia.

Author-ID : 563741

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Analisis Nilai Tambah pada Pengolahan Beras Ketan Menjadi Rengginang Maflahah, Iffan; Asfan, Asfan; Istianah, Vina
Rekayasa Vol 13, No 1: April 2020
Publisher : Universitas Trunojoyo Madura

Evaluasi Sarana Produksi Pangan Industri Tahu di UD Sumber Makmur Maflahah, Iffan; Nazalina, Arinda Venska; Fakhry, Muhammad
Rekayasa Vol 12, No 1: April 2019
Publisher : Universitas Trunojoyo Madura

ABSTRAKTahu merupakan produk olahan makanan yang berasal dari kedelai. Tahu sering kita jumpai mulai di warung sederhana hingga pusat perbelanjaan modern, harga yang relatif terjangkau membuat salat satu olahan yang terbuat dari kedelai ini menjadi makanan favorit bagi semua kalangan. Evaluasi sarana produksi pangan industri tahu di UD Sumber Makmur bertujuan agar perusahaan mengetahui cara menjaga keamanan pangan sarana produksi dengan berpedoman pada Good Manufacturing Practices (GMP). GMP sendiri merupakan pedoman cara berproduksi pangan supaya produsen pangan memenuhi persyaratan-persyaratan yang telah ditentukan untuk menghasilkan produk pangan yang bermutu dan aman dikonsumsi sesuai dengan tuntutan konsumen. Adapun 14 aspek GMP yang harus diterapkan pada perusahaan pangan. Hasil penilaian mutu sarana pengolahan pangan di UD Sumber Makmur masuk dalam kategori IV yaitu Kurang, dengan jumlah ketidaksesuaian untuk kategori minor sebanyak 1 penyimpangan, kategori mayor 2 penyimpangan, kategori serius 3 penyimpangan, dan untuk kategori kritis 1 penyimpangan. Kata Kunci: Tahu, UD Sumber Makmur, Good Manufacturing Practices (GMP)Evaluation of Tofu Industry Production Facilities at UD Sumber MakmurABSTRACTTofu is a processed food product derived from soybeans. Tofu that we often find everything from simple stalls to modern shopping centers, the relatively affordable price of making one processed prayers made from soybeans is a favorite food for all people. The evaluation of the food production facilities of the tofu industry at UD Sumber Makmur aims to let the company know how to maintain food safety of production facilities by referring to Good Manufacturing Practices (GMP). GMP itself is a guideline on how to produce food so that food producers meet the specified requirements to produce quality food products that are safe for consumption in accordance with consumer demands. The 14 aspects of GMP must be applied to food companies. The results of the assessment of the quality of food processing facilities in UD Sumber Makmur fall into category IV, namely Less, with the number of nonconformities for minor categories as much as 1 deviation, major category 2 deviations, serious categories 3 deviations, and for critical categories 1 deviation.Keywords: Tofu, UD Sumber Makmur, Good Manufacturing Practices (GMP)

ANALISIS PERSEDIAAN BAHAN BAKU BERDASARKAN ALIRAN BIAYA DENGAN MENGGUNAKAN METODE FIFO (STUDI KASUS DI PJ. MADURA SARI SAMPANG) Cahya, Septian Adi Dwi; Maflahah, Iffan; Muktamar, Mohamad Fuad Fauzul
Rekayasa Vol 6, No 1: April 2013
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v6i1.2099

Persediaan barang merupakan sesuatu yang dimiliki perusahaan berupa barang untuk bisa dijual kembali. Perusahaan mempunyai persediaan barang biasanya berupa bahan baku, barang setengah jadi dan barang jadi. Kondisi persediaan barang bagi perusahaan berperan penting dan mempunyai pengaruh secara langsung terhadap kelayakan usaha. Oleh karena itu analisis persediaan barang yang tepat menjadi sesuatu hal yang sangat diperlukan bagi perusahaan. Salah satu analisis untuk menentukan persediaan barang adalah dengan menggunakan metode FIFO. Metode FIFO merupakan suatu metode penilaian persediaan yang dapat memberikan keuntungan bagi perusahaan yang mempunyai kondisi bahan baku yang semakin meningkat di setiap periodenya. Penggunaan metode FIFO pada penelitian kali ini akan diterapkan di PJ Madura Sari Sampang Khususnya pada produk jamu galian rapet wangi. Produk jamu galian rapet wangi merupakan salah satu produk unggulan yang dimiliki oleh PJ Madura Sari dengan rata-rata penjualan yang cukup tinggi dibanding produk-produk lain. Hasil penelitian menunjukkan bahwa metode FIFO mempunyai nilai harga pokok penjualan yang lebih rendah dibanding metode rata-rata tertimbang yang digunakan oleh perusahaan yaitu sebesar Rp 108.107.000 untuk metode FIFO dan Rp 108.453.489 untuk metode rata-rata tertimbang. Dari hasil analisis harga pokok penjualan dapat diketahui bahwa terdapat perbedaan sebesar Rp 346.489. Pada perbandingan nilai persediaan akhir menunjukkan bahwa metode FIFO menghasilkan nilai yang lebih tinggi dari pada metode rata-rata tertimbang yaitu sebesar Rp 26.083.000 sedangkan untuk metode rata- rata tertimbang yaitu sebesar Rp 25.889.510.

Pendugaan Umur Simpan Garam Mandi (Bath Salt) Aroma Serreh Menggunakan Metode Accelerated Shelf Life Testing (ASLT) Putri, Meilinda Cendana; Maflahah, Iffan; Supriyanto, Supriyanto; Asfan, Dian Farida
Rekayasa Vol 15, No 1: April 2022
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v15i1.13855

Salt contains compounds of magnesium chloride, magnesium sulfate, magnesium bromide, and other trace compounds. In general, salt is divided into consumption salt and industrial salt. Bath salt is a salt product that dissolves in water and reduces wrinkles on the hands. The constituent components of bath salts are Epsom salt, sodium bicarbonate, SLES, cornstarch, olive oil, citronella oil, and alcohol, the packaging used is glass packaging. Shelf life is done by accelerating the degradation reaction using high temperature storage and simulating the data obtained. The purpose of this study was to determine the quality characteristics of bath salts before and after storage and to determine the shelf life of bath salts with the aroma of lemongrass. This research was conducted at the Quality Analysis Lab of the Agricultural Industrial Technology Study Program, Faculty of Agriculture, Trunojoyo University, Madura from September to October 2021. Shelf life was estimated using the Arrhenius method. Based on research at a temperature of 28, the shelf life of bath salts is 180.86 or 6 months 1 day, while at a temperature of 35 is 85.85 or 2 months 26 days. It is proven by the value of the shelf life which is getting shorter with the higher the storage temperature. An increase in temperature causes a greater rate of reaction

Karakteristik Mutu Garam Fungsional Tanaman Alur (Suaeda maritima) Berdasarkan Perbandingan Rasio Pelarut dan Tepung Alur Nabilah, Ana; Maflahah, Iffan; Supriyanto, Supriyanto; Asfan, Dian Farida
Rekayasa Vol 17, No 1: April, 2024
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v17i1.21689

Seablite (Suaeda maritimea) is a plant that grows in salt marshes and furrow soil which is rich in vitamin A content. Seablite is one of the plants that can be used as functional raw materials. Functional salts are salts that have a low NaCl content (less than 50%). The purpose of this study was to determine the effect of the ratio of air and seablite flour on the quality of the functional salt of the seablite. The characteristics of the salt used were moisture content test, ash content, salinity test, NaCl test, and vitamin A test. Salt was prepared by air treatment and seablite t flour, namely 1:5, 1:10, 1:15 and 1: 20. The technique of making seablitefunctional salt is to start by dissolving the seablite flour with water as a solvent. Heating the solution for 10 minutes, filtering using a filter cloth, the resulting filtrate is then deposited for 3 days, the precipitate from the seablite flour solution is then dried for 3 days at a temperature of 65oC, finally weighing the material in the form of seablite plant salt. Based on the results of the quality characteristic research, the difference in the ratio of the solvent ratio to the seablite flour gives a significant difference to the quality characteristics of the functional salt of the seablite plant, the analysis of theyield, water content, ash content, salinity, NaCl content and vitamin A content.

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 Enung Siti Nurhidayah Erika Septiana Putri Fakhry, Muhammad Fansuri, Hamzah Faqih Udin 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 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 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 Nurul Fabrianita Probowati, Banun Diyah Putera, Aditya Januar Putri, Meilinda Cendana Putu Dana Karningsih Raden Faridz Rakhmawati Rakhmawati Resty Putri Ariesta Shandy Rian Abrori Robiatul Auliyah Sinar Suryawati Siti Aisyah Slamet Widodo Sofi anshori Sri Hastuti Sri Hastuti Sri Ratna Triyasari, Sri Ratna Sugiharto . Supriyanto Supiyanto Supriyanto Supriyanto Supriyanto Supriyanto Ulya, Millatul Umam, Moh Asrul UMI PURWANDARI Verdiana, Hanif Risma Yeni Diana Safitri

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