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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.
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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

Abstract

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

Abstract

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

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (481.705 KB) | DOI: 10.21107/agrointek.v13i2.5291

Abstract

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

Abstract

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

Abstract

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.
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.
Model Penunjang Keputusan Jadwal Produksi Jus Buah Segar Iffan Maflahah; Machfud Machfud; Faqih Udin
Jurnal Teknik Industri Vol. 13 No. 1 (2012): Februari
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (403.625 KB) | DOI: 10.22219/JTIUMM.Vol13.No1.51-59

Abstract

Planning and production control are important factors to determine the efficiency derived through proper management of raw material supply of fresh fruits, production planning and master production schedule. This research aimed to develop the aggregate production planning model, and master production schedule model for juice production from fresh fruit, while also considered the perishability of the fresh fruit. There were several methods applied in the works, namely autoregressive integrated moving average (ARIMA) for forecasting of raw material product sale, mathematical model for raw material supply, linear programming for production planning and prospective production scheduling to develop master production schedule. This research developed software for decision support system called RP_JUS. The results showed that all raw material damage was distributed exponentially. Decision Support Model of Production Schedule for Fresh Fruit Juice can be applied to the processing indudtries that use fresh fruit.
Evaluasi Pasca Pembangunan Proyek Infra-struktur : Sebuah Kebutuhan Penguatan Kapasitas Birokrat Perencana di Pemerintah Daerah Budisantoso Wirjodirdjo; Diesta Iva Maftuhah; Iffan Maflahah
Jurnal Pamator : Jurnal Ilmiah Universitas Trunojoyo Vol 14, No 1: April 2021
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pamator.v14i1.9257

Abstract

Infrastructure development in an area before construction requires preparation and comprehensive initial studies and is an obligation for infrastructure project owners. Likewise, infrastructure development work is completed and operated, post-development evaluation is still needed to avoid unexpected impacts from infrastructure development. It has not been taken into account in the feasibility study. The regions' readiness and role are expected because the areas where the infrastructure is located have an interest and are the areas that are directly affected. However, post-development evaluation of infrastructure is often not carried out properly due to the limited capacity of regional human resources, especially planning bureaucrats in planning infrastructure development and then carrying out post-development evaluations of the infrastructure in their area. Local governments need to initiate capacity building activities for planning bureaucrats and related agencies so that each bureaucrat has a systemic thinking foundation in his work. The second level, local governments cannot work alone to improve the quality of their human resources. Local governments need to greet the nearest tertiary institution with various expertise and contribute this expertise to planning bureaucrats and related technical agencies. Besides, the level II regional government also needs to collaborate with the central government to provide expert assistance regarding post-infrastructure development evaluation.
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 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