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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

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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Analisis Status Gizi Balita di Kabupaten Sumenep Madura Iffan Maflahah
Jurnal Pamator : Jurnal Ilmiah Universitas Trunojoyo Vol 12, No 1: April 2019
Publisher : LPPM Universitas Trunojoyo Madura

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

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

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.

OPTIMASI PROSES FORTIFIKASI GARAM DENGAN REMPAH KUNYIT(Curcuma Domestica Val.) TERHADAP KANDUNGAN VITAMIN C Mery Fajaria Agustini; Ary Giri Dwi Kartika; Makhfud Effendy; Iffan Maflahah
Juvenil Vol 1, No 4 (2020)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v1i4.8936

ABSTRAKPermasalahan kekurangan zat gizi di Indonesia semakin meningkat dari tahun ke tahun salah satunya kekurangan mikronutrien. Kekurangan mikronutrien menjadi permasalahan yang serius didunia industri pangan sehingga dibutuhkan solusi untuk memperbaiki zat gizi pada pangan. Salah satu solusi perbaikan zat gizi pada pangan adalah fortifikasi. Fortifikasi merupakan penambahan zat mikro pada pangan untuk meningkatkan nilai gizi pangan tersebut. Adanya penelitian ini yaitu Garam fortifikasi dengan rempah kunyit (Curcuma Domestica Val.) diharapakan menghasilkan produk pangan yang banyak mengandung zat gizi sesuai Angka Kecukupan Gizi (AKG) tubuh. Namun, dalam proses fortifikasi beberapa kandungan gizi berkurang pada pangan akibat degradasi oleh panas seperti vitamin C rusak pada suhu tinggi. Tujuan penelitian ini untuk mengetahui pengaruh suhu dan waktu pemanasan fortifikasi terhadapa kandungan vitamin C. Metode penelitian ini adalah uji pendahuluan untuk dasar penelitian utama, penelitian utama untuk mengetahui pengaruh suhu dan waktu pemanasan terhadap kandungan vitamin C, mengetahui vitamin C memenuhi atau tidak AKG serta mengetahui kandungan proksimat pada produk terbaik. Hasil uji pendahuluan yaitu kadar air sebesar 1,9%, kadar NaCl sebesar 78,975% dan kadar vitamin C 108,57 mg/l. Penelitian utama suhu dan waktu berpengaruh terhadap kandungan vitamin C dengan kenaikan suhu dan lama durasi pemanasan kadar vitamin C semakin menurun. Kadar Vitamin C pada sampel A1B1 (170,75 mg/l), A2B1 (154,5 mg/l), A3B1 (150,075 mg/l), A1B2 (147,1925 mg/l) dan A2B2 (146,5 mg/l) memenuhi AKG kelompok usia dan ibu hamil sedangkan A3B2 (45 mg/l) hanya memenuhi AKG bayi dan anak-anak dan sampel A1B3 (31,5825 mg/l), A2B3 (28,25 mg/l), A3B3 (22 mg/l) tidak memenuhi AKG kelompok usia dan ibu hamil. Produk terbaik A2B3 dengan kandungan vitamin C 28,25 mg/l, kadar air 4,23% dan NaCl 77,396 dan kandungan proksimat kadar lemak 3%, protein 8%, serat kasar 7%, abu 35%, dan karbohidrat 43% memenuhi BSN teknologi panganKata Kunci: Garam, Kunyit (Curcuma Domestica Val.), Vitamin C, Fortifikasi dan optimasiABSTRACTThe problem of nutrient deficiency in Indonesia is increasing from year to year, one of which is the lack of micronutrients. The lack of micronutrients is a serious problem in the world food industry so that solutions are needed to improve nutrition in food. One solution to improve nutrition in food is fortification. Fortification is the addition of micro-substances to food to increase the nutritional value of the food. The existence of this research is fortified salt with turmeric spices (Curcuma Domestica Val.) Is expected to produce food products that contain lots of nutrients according to the Nutrition Adequacy Rate (RDA) of the body. However, in the process of fortification some of the nutrient content is reduced in food due to heat degradation such as vitamin C is damaged at high temperatures. The purpose of this study was to determine the effect of temperature and heating time of fortification on the content of vitamin C. This research method is a preliminary test for the basis of the main research, the main research to determine the effect of temperature and heating time on the content of vitamin C, knowing vitamin C meets or does not RDA and knowing Proximate content of the best products. Preliminary test results are water content of 1.9%, NaCl levels of 78.975% and vitamin C levels of 108.57 mg / l. The main research temperature and time affect the content of vitamin C with an increase in temperature and duration of heating duration of vitamin C decreases. Vitamin C levels in samples A1B1 (170.75 mg / l), A2B1 (154.5 mg / l), A3B1 (150.075 mg / l), A1B2 (147.1925 mg / l) and A2B2 (146, 5 mg / l) meets the AKG of the age group and pregnant women while A3B2 (45 mg / l) only meets the AKG of infants and children and A1B3 samples (31.5825 mg / l), A2B3 (28.25 mg / l), A3B3 (22 mg / l) does not meet the RDA of the age group and pregnant women. The best A2B3 product with vitamin C content of 28.25 mg / l, water content of 4.23% and NaCl 77.396 and proximate content of 3% fat, 8% protein, 7% crude fiber, 35% ash, and 43% carbohydrates meet BSN food Technology.Keywords: Salt, Turmeric (Curcuma Domestica Val.), Vitamin C, Fortification and optimization

Controlling Vaname Shrimp (Litopenaeus Vannamei) Raw Material Inventories (Case Study at PT. Grahamakmur Ciptapratama Sidoarjo) Iffan Maflahah; Amalia Wahyu Pratiwi; Asfan
PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Vol 4 No 1 (2020): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/prozima.v4i1.1273

Raw material inventory control is used to place orders and ensure that shrimp raw materials arrive in a timely manner in accordance with consumer demand. This will expedite the course of the production process. This research was conducted at PT. Grahamakmur Ciptapratama Sidoarjo with the aim of knowing and analyzing the control of raw red ginger in frozen shrimp products. The method used is the Economic Order Quantity (EOQ) Method with the Lot For Lot (LFL) Technique. In addition, safety stock analysis, Maximum Inventory, warehouse capacity and Reorder Point analysis were carried out. The results of the study showed that inventory costs using the EOQ technique were lower than the company method or using the LFL technique. The EOQ technique produces an inventory cost of IDR 292,591.00 in 2017 with an order frequency of 105 times and in 2018 of IDR 289,750.00 with a booking frequency of 116 times. In the LFL technique inventory costs are more expensive, but the planning technique in the LFL method can be applied by companies in anticipation of raw material inventory if there is a small inventory. If the company applies the EOQ method, the company purchases raw materials in a larger amount, but the warehouse capacity in the company can still be met, this can be seen from the calculation of Maximum Inventory and warehouse capacity.

Standard Time Analysis on The Cutting and Packaging Section of Porridge Sticky Rice “JELITA” Linggar Larasati; Iffan Maflahah; Burhan
PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Vol 5 No 2 (2021): Desember
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/prozima.v5i2.1530

The research aims to determine the standard working time on the cutting and packaging of glutinous jenang "JELITA". The cutting and packaging part is the part of the production process that determines the amount of production produced. The determination of standard time is done through the analysis of working methods and working time in those parts. The method used is the calculation of the standard time in the determination of operating process chart, left right handed chart, and flow diagrams. The results showed that improvements in working methods based on work maps were obtained based on proposed improvements. The proposed improvement results in the effectiveness and efficiency of the operating process time up to the layout on the work system, while in the determination of the default time produces 52 seconds of the standard time of the cutting process and 226 seconds of the raw time of the packaging process.

Innovation and development product based on the salt potential of Madura: Fortified Moringa Salt Iffan Maflahah; Dian Farida Asfan
Proceeding of the International Conference on Family Business and Entrepreneurship 2022: Proceeding of the 5th International Conference on Family Business and Entrepreneurship
Publisher : President University

This study aims to identify the development process of fortified moringa salt based on Madura Island's potential. Analytical Hierarchy Process (AHP) methods used the commercialization strategy scenarios. SWOT analysis was used to select alternative strategies formulated. The results are moringa fortified salt product contains 87% NaCl, 11.88 µg/g vitamin C, 4.88 µg/g B-carotene, 3.6% water content, and 46.713 ppm antioxidant content so that it meets the requirements as health salt; the development of salt products is carried out by making a new product in moringa fortified salt for the upper-middle class and hypertension. The priority of the product commercialization strategy that is carried out is to open a new business, a joint system between farmers and business people or other related parties, and a drop selling system to increase salt farmers' revenue.

KARAKTERISTIK FISIK EDIBLE FILM DARI TEPUNG PORANG (Amorphophallus oncophyllus) Iffan Maflahah; Yeni Diana Safitri; Umi Purwandari
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 2 (2022): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Penelitian ini bertujuan untuk mengetahui kekuatan tarik, elongasi dan ketebalan edible film berbahan dasar tepung ubi gajah, pektin dan gliserol. Pengaruh konsentrasi tepung ubi gajah (0,5, 1, dan 1,5 g) dan proporsi gliserol (1 dan 2 ml) dan pektin (2 dan 3 g) dipelajari dengan menggunakan Rancangan Acak Lengkap faktorial dengan dua faktor. menunjukkan bahwa proporsi gliserol dan pektin berpengaruh nyata terhadap kekuatan tarik, elongasi, dan ketebalan edible fil. Interaksi kedua faktor yang diteliti berpengaruh nyata terhadap kuat tarik dan konsistensi. Edible film dari tepung ubi gajah menunjukkan kuat tarik sebesar 1,04 hingga 1,65 N/m2; elongasi sebesar 77,07 hingga 82,77% dan ketebalan 0,03 hingga 0,06 mm.

Pengaruh Penambahan Natrium Bikarbonat dan Asam Sitrat Terhadap Karakteristik Mutu Garam Mandi (Bath Bomb Salt) IFFAN MAFLAHAH; Sofi anshori; supriyanto supriyanto
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i03.p13

Garam dapat dijadikan produk garam mandi padatan atau lebih dikenal both bomb salt. Tujuan penelitian adalah mengetahui pengaruh konsentrasi sodium bikarbonat dan asam sitrat serta terhadap sifat mutu fisik (organoleptik, kadar air, pH), efektivitas (waktu larut), dan keamanan dari sediaan garam mandi serta menentukan perlakuan terbaik yang dapat menghasilkan garam mandi berdasarkan karakteristik mutu. Penambahan konsentrasi natrium bikarbonat dan asam sitrat memberikan pengaruh terhadap hasil uji kadar air dan uji waktu larut. Semakin tinggi konsentrasi natrium bikarbonat dan asam sitrat maka nilai kadar air akan semakin naik sebanyak 3%. Semakin tinggi konsentrasi natrium bikarbonat dan asam sitrat maka waktu larut garam mandi yang dihasilkan semakin cepat. Konsentrasi natrium bikarbonat dan asam sitrat tidak berpengaruh terhadap nilai pH dan waktu larut garam mandi. Hasil uji organoleptik diketahui berdasarkan 15 panelis rata-rata panelis menyukai produk dari garam mandi mulai dari atribut warna, aroma, tekstur dan keseluruhan. Hasil formulasi terbaik garam mandi terdapat pada perlakuan dengan konsentrasi Natrium Bikarbonat 50% dan Asam Sitrat 30%.

Analisis Strategi Pengembangan Jamu Gendong di Kecamatan Blega Kabupaten Bangkalan Siti Aisyah; Dian Farida Asfan; Iffan Maflahah
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i04.p09

Jamu merupakan obat tradisional turun temurun dari nenek moyang yang banyak disukai oleh masyarakat. Jamu gendong merupakan jamu dalam bentuk cair yang dijual penjajah dalam botol yang diletakkan dalam keranjang yang digendong di punggung belakang dan dijual berkeliling dari rumah ke rumah. Tujuan dari penelitian ini adalah untuk mengetahui alternatif strategi yang dapat digunakan sebagai upaya pengembangan jamu gendong di era modern saat ini khususnya di Kecamatan Blega Kabupaten Bangkalan. Analisis yamg digunakan dalam penelitian ini adalah analisis lingkungan internal (IFE) dan analisis lingkungan eksternal (EFE), matriks internal eksternal (IE), matriks SWOT (Strength, Weakness, Opportunity and Threats), matriks SPACE (Strategic Position and Action Evaluation Matrix) dan QSPM (Quantitative Strategic Planning Matrix). Hasil analisis data didapatkan total skor dari masing-masing faktor adalah faktor internal 15 faktor dengan total skor (3,05) faktor eksternal terdapat 10 faktor dengan total skor (2,49). Sedangkan untuk alternatif strategi ada 7 alternatif yang diperoleh dari matriks SWOT, IE dan SPACE. Pada matriks QSPM diperoleh prioritas strategi 1. Meningkatkan kualitas produk yang dihasilka,. 2. Membuat produk yang terjangkau agar menjadi alternatif pilihan dalam keadaan krisis ekonomi, 3. Mempertahankan dan menjaga mutu produk yang dihasilkan, 4. Diversifikasi produk, 5. Memperbaiki saluran distribusi, 6. Penetrasi pasar dan pengembangan produk, 7. Strategi agresif.

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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