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Iffan Maflahah
Program Studi Teknologi Industri Pertanian Fakultas Pertanian Universitas Trunojoyo Madura, Indonesia.
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Analisis Nilai Tambah Olahan Ikan Peperek (Leiognathus equulus ) Menjadi Ikan Peperek Crispy Menggunakan Metode Value Engineering [Value Added Analysis of Peperek Fish (Leiognathus equulus) Being Peperek Crispy Fish Using Value Engineering Method] Mardiana Rosita; Khoirul Hidayat; Iffan Maflahah
Jurnal Ilmiah Perikanan dan Kelautan Vol. 10 No. 1 (2018): Jurnal ilmiah perikanan dan kelautan
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v10i1.8367

Abstract

AbstrakIkan peperek merupakan salah satu jenis ikan demersal yang biasa hidup di dasar perairan. Data statistik perikanan tangkap tahun 2015 menunjukkan ikan peperek berkontribusi besar dengan urutan kelima dari 33 jenis ikan lainnya. Penelitian ini bertujuan untuk mengetahui nilai tambah yang diberikan dari pengolahan ikan peperek crispy. Metode yang digunakan yaitu metode value engineering dengan pencarian atlernatif dari beberapa tahap informasi, tahap kreatif, tahap analisis, tahap pengembangan dan tahap rekomendasi. Hasil yang diperoleh dari analisis metode value engineering untuk produk ikan peperek crispy yaitu terdapat lima alternatif meliputi: Alternatif 1 dengan rasa balado, kemasan plastik PP, ukuran ikan sedang dan berat bersih 100–125 gram. Alternatif 2 dengan rasa original, kemasan plastik PP, ukuran ikan sedang dan berat bersih 100–125 gram. Alternatif 3 dengan rasa manis, kemasan plastik PP, ukuran ikan sedang dan berat bersih 100–125 gram. Alternatif 4 dengan rasa balado, kemasan plastik PP, ukuran ikan sedang dan berat bersih 125–150 gram dan Alternatif 5 dengan rasa balado, kemasan toples, ukuran ikan sedang dan berat bersih 100–125 gram. Desain alternatif terpilih dengan menggunakan metode value engineering yaitu alternatif ke 2. Nilai tambah produk ikan peperek crispy adalah Rp. 3.732 per kemasan dengan tingkat keuntungan sebesar 37,32% per kemasan dengan berat 100–125 gram. Abstract Peperek fish is one of the demersal fish species that usually lives in the bottom of the waters, which contributes greatly to the fifth order of 33 other fish species. This study aims to determine the added value provided by the processing of peperek fish crispy. Value engineering method was used to determine alternative method of processing. Several stages were employed namely creative, analysis, development, and recommendation phase. The results obtained from the analysis of value engineering methods for crispy peperek fish products were five alternatives: Alternative 1 was fish crispy with balado flavor, PP plastic packaging, medium fish size and net weight 100-125 gram. Alternative 2 was fish crispy with original taste, PP plastic packaging, medium fish size and net weight 100-125 gram. Alternative 3 was fish crispy with sweet taste, PP plastic packaging, medium fish size and net weight 100 - 125 gram. Alternative 4 was fish crispy with balado flavor, PP plastic packaging, medium fish size and net weight 125-150 gram and Alternative 5 was fish crispy with balado flavor, jar packaging, medium fish size and net weight 100-125 gram. The chosen alternative by value engineering method was the 2nd alternative. The added value of crispy peperek fish in this alternative product was Rp. 3,732 per pack with a profit rate of 37.32% per package weighing 100-125 gram. 
Analisis Preferensi Konsumen Terhadap Produk Bath Bomb Salt Lemongrass di Kabupaten Bangkalan, Madura Maflahah, Iffan; Hidayati, Meilina; Fakhry, Muhammad; Asfan, Dian Farida
JURNAL AGROTEKNOLOGI Vol 17 No 02 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i02.30269

Abstract

Bath bomb salt is a processed salt product and is a new product. New products need to test consumer preferences so that the product circulated follows the wishes of consumers. Consumer preferences are used to increase the effectiveness of marketing products or services. This study aims to determine consumer preferences for bath bomb salt lemongrass products and analyze consumer preferences using the conjoint analysis method on bath bomb salt products. The research method used is the conjoint method. The research was conducted in Bangkalan Regency and used 100 respondents. Based on the results of the research, it can be found that consumer preference attributes include color (varies), usage effect (safe for skin), benefits (removes dirt on the skin), and main ingredients (Epsom salt, sodium bicarbonate and citric acid). The order of consumer preferences for bath bomb salt lemongrass products is color with a weight value of 34.875%, benefits with a weight value of 22.733%, main ingredients with a weight value of 22.158%, and usage effects with a weight value of 20.234%. Keywords: bath bomb salt, conjoint analysis, consumer preferences
Quality Characteristics of Salt Fortification with Dragon Fruit Peel in Plastic Packaging during Storage Period Maflahah, Iffan; Asfan, Dian Farida
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (658.208 KB) | DOI: 10.21776/ub.industria.2020.009.01.9

Abstract

AbstractDragon fruit peel is another option for salt fortification beside of iodized salt. Dragon fruit peel contains source of vitamin C needed by our body. The objective of this study is to find out the quality characteristics of fortification of salt with dragon fruit peel during storage period. Fortified salt was stored in Low-Density Polyethylene (LDPE) and High-Density Polyethylene (HDPE) plastics at room temperature and at the temperature of 35°C. Fortified salt was stored for a month. Tests performed during storage period were water content, NaCl, vitamin A and vitamin C content. The experimental design used was randomized block design with 2 factors, those are temperature and packaging type. Statistic test was performed with Variance Test and Duncan Test in the significance level of 5%. Fortified salt production used 40% of dragon fruit peel extract. Results showed that different packaging type and storage temperature did not have real impact on NaCl and vitamin A content of fortification salt with dragon fruit peel. Water content of fortification of salt with dragon fruit peel is affected by storage temperature. However, packaging type does not give real impacts on vitamin A content. Packaging type have a real impact on vitamin C content. Fortification of salt with dragon fruit peel has the ability to bind vitamin C so that it can be used as an alternative source of vitamin C.Keywords: dragon fruit peel, salt fortification, storage
Penerapan Metoda Deep Fat Frying Dan Rekayasa Proses Melalui Pemanfaatan Enzim Protease Untuk Perbaikan Karakteristik Produk Gorengan Indarto, Cahyo; Burhan, Burhan; Maflahah, Iffan; Farida Asfan, Dian; Mojiono, Mojiono; Firmansyah, Arief
Jurnal Ilmiah Pangabdhi Vol 10, No 1: April, 2024
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v10i1.23005

Abstract

Fried foods are prevalent among the public. This type of food is very cheap and can be enjoyed in a relaxed atmosphere. Other things about fried food include that it is practical in serving and can overcome hunger in a person's limited time. Fried foods are also a practical snack to serve to guests. Fried foods are generally fried using the panfrying method with sufficient oil. The result of the frying process using this method is that the level of cooking is uneven, resulting in less crispy and longer frying time. People generally use baking soda to get crispier products. Excessive use of baking soda harms health and can cause a bitter taste in fried products. This study offers a solution to overcome this problem. The study provides a solution in the form of technology: the deep fat frying method and the use of protease enzymes to improve the character of the fried food produced – application of this technology through service in a case study (Gumulan village, Jombang). Introducing this technology results in fried products (meat, shrimp, and tofu) with superior characteristics: tasty, crunchy, and attractive. By introducing this technology, it is hoped that the target community can apply it to produce products that have superior characteristics. Products with superior characteristics can become a source of income for the target community.
Edukasi Pangan Halal dan Program Sertifikasi Halal Skema Self-Declare bagi UMKM Di Desa Gumulan, Kec. Kesamben, Kab. Jombang Maflahah, Iffan; Nurhidayah, Enung Siti; Hidayati, Darimiyya; Supriyanto, Supriyanto; Probowati, Banun Diyah; Faridz, Raden; Hidayat, Khoirul; Mu'tamar, Mohammad Fuad Fauzul; Ulya, Millatul; Lisdayana, Nurmalisa; Cystiana, Chika Uca; Verdiana, Hanif Risma
Darmabakti : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 5 No 01 (2024): Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Lembaga Peneliian dan Pengabdian Masyarakat (LPPM) Universitas Islam Madura (UIM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/darmabakti.2024.5.01.134-140

Abstract

Desa Gumulan, Kec. Kesamben, Kab Jombang memiliki banyak produk pangan yang dihasilkan oleh masyarakat sekitar. Pelaku usaha mayoritas belum melakukan proses sertifikasi halal kurangnya kepedulian pelaku usaha akan pentingnya sertifikasi halal dan terbatasnya informasi untuk proses pengajuan sertifikasi halal yang dianggap rumit. Edukasi akan pentingnya pengetahuan tentang pangan halal dan Program Sertifikasi Halal Skema Self-Declare bagi usaha menengah Di Desa Gumulan dapat menjadi solusi. Tahapan kegiatan edukasi adalah: (1) Tahap persiapan dilakukan melalui berkomunikasi dengan aparat desa; (2) Pemaparan materi sertifikasi halal; (3) Tutorial pendaftaran sertifikasi halal gratis (SEHATI) dengan self-declare; dan (4) Penyebaran kuesioner untuk mengetahui proses keberhasilan kegiatan. Kegiatan ini mampu mengedukasi masyarakat untuk melakukan proses sertifikasi produk yang dihasilkan dengan dibuktikan pengajuan NIB sebagai syarat utama pengajuan sertifikasi halal skema self-declare.
Peningkatan Nilai Jual Produk Kerupuk Puli Melalui Teknologi Fortifikasi Rempah Fatmawati, Ika; Herli, Mohammad; Maflahah, Iffan
Jurnal SOLMA Vol. 13 No. 3 (2024)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v13i3.16508

Abstract

Background: Kelompok Wanita Tani Mawar merupakan salah satu kelompok yang memproduksi jamu dan kerupuk puli. Kerupuk puli yang dihasilkan memiliki ukuran ketebalan yang tidak seragam. Untuk usaha jamu bubuk permasalahannya adalah ampas dari bahan herbal belum termanfaatkan dengan baik. Hal ini perlu teknologi inovasi fortifikasi produk kerupuk puli dengan rempah dari hasil samping jamu bubuk dan perancangan alat pengiris kerupuk puli. Kegiatan ini bertujuan untuk meningkatkan nilai jual kerupuk puli. Metode: Kegiatan ini menggunakan pendekatan pelatihan dan pendampingan. Pelatihan terdiri dari pelatihan teknologi inovasi pengolahan kerupuk puli dengan fortifikasi rempah dan pelatihan pemasaran. Pendampingan dilakukan untuk meningkatkan nilai jual produk dengan meningkatkan daya saing kerupuk puli. Mitra kegiatan ini adalah KWT Mawar Desa Ketawang Karay Kecamatan Ganding Kabupaten Sumenep dengan jumlah anggota 42 orang. Hasil: Pelaksanaan kegiatan pengabdian kepada masyarakat ini telah dilaksanakan dengan baik tanpa halangan yang berarti. Tim pengabdian telah bekerjasama baik dengan kelompok mitra dalam peran aktifnya mendukung setiap kegiatan pelatihan serta pendampingan sehingga kegiatan berjalan sesuai harapan. Kesimpulan: Hasil dari kegiatan ini adalah peningkatan penjualan kerupuk puli sebesar 71% dan adanya peningkatan pengetahuan serta pemahaman mitra masyarakat sebesar 47,6-76,2% terhadap teknologi pengolahan kerupuk puli dengan fortifikasi rempah dan pemasaran digital marketing.
Pengembangan Produk Herbal Ratoh Pada Kelompok Tani Aeng Lestari Untuk Meningkatkan Pendapatan Petani Rempah di Desa Bunten Barat Kecamatan Ketapang, Kabupaten Sampang Maflahah, Iffan; Asfan, Dian Farida; AS, Fathor; Gultom, Yosi Efra Elkana; Ariansyah, Rizky; Umam, Moh Asrul
Darmabakti : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 6 No 01 (2025): Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Lembaga Peneliian dan Pengabdian Masyarakat (LPPM) Universitas Islam Madura (UIM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/darmabakti.2025.6.01.92-98

Abstract

Pengabdian ini berfokus pada pengembangan produk herbal Ratoh untuk meningkatkan pendapatan petani rempah di Desa Bunten Barat, Kecamatan Ketapang, Kabupaten Sampang. Pengabdian berlangsung di kelompok tani aeng lestari yang berada di sebuah Desa, Bunten Barat Kecamatan Ketapang Kabupaten Sampang. Kegiatan ini dilaksanakan pada bulan September 2024. Tahap kegiatan terdiri dari persiapan dalam bentuk pengamatan terhadap kondisi awal kelompok tani aeng lestari, tahap penyuluhan, pelatihan dan pemanfaatan hasil pelatihan. Tujuan dari penelitian ini untuk meningkatkan penjualan produk jamu dengan melakukan pengemasan secara baik serta melakukan pengembangan produk. Pengandian ini melibatkan pengenalan alat modern seperti mesin pengaduk dan pengepres untuk membantu kelompok tani dalam mengolah dan mengemas produk herbal secara lebih efektif. Hasil dari kegiatan ini menunjukkan peningkatan dalam proses pengemasan produk yang lebih cepat dan bermanfaat bagi kelompok tani aeng lestari. Peningkatan pengetahuan para anggota kelompok tani sebesar 62,98%.
Diseminasi Mesin Pencacah Sampah Plastik untuk Mengurangi Pencemaran Plastik dan Mempromosikan Ekonomi Sirkular yang Berkelanjutan di Desa Taddan Romadhon, Agus; Fansuri, Hamzah; AS, Fathor; Maflahah, Iffan; Putera, Aditya Januar; Mukoddimah, Lailatul
Jurnal SOLMA Vol. 14 No. 1 (2025)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v14i1.18041

Abstract

Pendahuluan: Pencemaran plastik telah menjadi permasalahan lingkungan yang serius di banyak negara, termasuk Indonesia. Sampah plastik yang terakumulasi di lingkungan berdampak buruk bagi ekosistem dan kesehatan masyarakat. Untuk mengatasi masalah ini, diperlukan upaya pengolahan sampah plastik yang efektif dan berkelanjutan. Salah satu solusi yang dapat diterapkan adalah penggunaan mesin pencacah plastik di tingkat masyarakat. Kegiatan ini bertujuan untuk mendeskripsikan diseminasi mesin pencacah plastik yang dilaksanakan di Desa Taddan, Kecamatan Camplong, Kabupaten Sampang, Jawa Timur. Metode: Metode yang digunakan dalam kegiatan ini adalah metode deskriptif kualitatif. Data dikumpulkan melalui observasi, wawancara, dan dokumentasi selama kegiatan diseminasi. Hasil: Evaluasi kegiatan menunjukkan bahwa mayoritas 84% peserta belum pernah mengikuti kegiatan sosialisasi pengolahan limbah dan 53% peserta sedikit familiar dengan mesin pencacah plastik. Lebih lanjut, sebanyak 74% peserta merasa kegiatan ini sangat berguna dan perlu dilakukan kegiatan serupa di masa depan. Namun, kendala utama masyarakat untuk merealisasikan usaha pengolahan sampah plastik terletak pada kurangnya pengetahuan teknis (68%) dan sangat penting nya peran pemerintah (89%) dalam mewujudkan usaha tersebut. Kesimpulan: Kegiatan diseminasi ini diharapkan dapat mempromosikan adopsi teknologi pengolahan sampah plastik berbasis masyarakat dan mendorong terwujudnya ekonomi sirkular yang berkelanjutan di Desa Taddan.
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.
HACCP design in the production of rapet wangi Madura herbal medicine at PT. Firdaus Kurnia Indah Dian Farida Asfan; Iffan Maflahah; Emi Normalina Omar; Debirotul Auliya
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.20191

Abstract

PT. Firdaus Kurnia Indah is one of the traditional herbal medicine industries in Bangkalan. One of the herbal medicine products with the highest demand is rapet wangi. News about traditional herbal medicine that is added with hazardous chemicals can cause complaints that are very detrimental to health. Therefore, it is necessary to carry out material inspection and monitoring of the process of making traditional herbal medicine that is free from the dangers of chemicals. The method for identifying hazards in the production process was by using the HACCP (Hazard Critical Control Point) method. The application of HACCP in the process of making herbal rapet wangi produces critical control points (CCP) in the drying process and the printing process. In herbal rapet wangi products, it can be seen that the critical control points (CCP) are in the drying process and the printing process. In the drying process where the risk of contamination of pathogenic microbes is very high. The risk of contamination of pathogenic microbes is very high because it is feared that the microbes will not die even though they have been heated. In the process of forming herbal medicine, there is a risk of cross-contamination from workers and equipment because when forming herbal medicine it is round, does not use gloves, and does not use hair coverings.
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 Debirotul Auliya Dewi Oktaviani Dian Farida Asfan Diesta Iva Maftuhah Dwi Iryaning Handayani Eka Nurrahema Ning Asih Emi Normalina Omar 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 Hamzah Fansuri Hananiyah, Hananiyah Heny Lestari, Heny Hidayati, Meilina Ida Ayu Putu Sri Widnyani Ifa Hanif Ika Fatmawati Pramasari Ira Aprilia Isnaini, Ardi Fajar Istianah, Vina Karunia, Sanuri Khoirul Hidayat Khoirul Hidayat LAILATUL MAGHFIROH Lestari, Syndi Aprilia Linggar Larasati Lisdayana, Nurmalisa Machfud Machfud Machfud Machfud Makhfud Effendy Mardiana Rosita Marta Catur Pamungkas Mashudi Mashudi Mery Fajaria Agustini Moh. Sholehuddin 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 Norita Vibriyanto 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 Zaskiyanti, Aida