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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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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

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

Karakteristik Minyak Jagung Varietas Lokal Madura Cahyo Indarto; Iffan Maflahah; Muhammad Fakhry; Sugiharto .
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 1 (2023): Maret
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.2023.v11.i01.p14

The recent problems of production and distribution of palm oil have caused the price of cooking oil to soar very high recently, not only having an impact on the economy but also social turmoil. Corn is a source of food oil that can be cultivated throughout Indonesia. In fact, corn oil has more health value than palm oil. This study aims to characterize the quality of corn oil extracted from various local varieties of Madura. Madura is one of the important corn producers in East Java province. N-hexane is used as a solvent for the extraction of corn oil. The results showed that variations in corn varieties produced corn oil with different quality parameters (p 0.05). The average yield of corn oil from various local Madura varieties ranged from 21.53% to 25.14%, with the Batu Putih variety producing the highest yield. Meanwhile, the quality parameters (specific gravity, peroxide number and free fatty acid) in this research did not meet the SNI standards for corn oil.

ANALISIS DESAIN KEMASAN GARAM MANDI (Bath Salt) DENGAN MENGGUNAKAN METODE VALUE ENGINEERING Nurul Fabrianita; Iffan Maflahah; M Fuad Fauzul Mu'tamar; Dian Farida Asfan
Jurnal Agroindustri Vol. 13 No. 1 (2023): Mei 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.1.24-33

Bath salts are shaped like scrubs or scrubs usually used when bathing. Bath salts are made with the main ingredient Epsom. This bath salt has a bright white color. The public needs to learn about Bath salts. To be able to introduce a new product, it is necessary to do a market analysis of the product, including packaging. One of the attractions of consumers to products is the packaging. This research aims to identify consumer choice criteria for designing bath salt packaging and to analyze alternative packaging options using value engineering to obtain bath salt packaging design performance. The research stages are the information stage, the creation stage, the analysis stage, the development stage, and the recommendation stage. The information stage in obtaining the order of importance is packaging materials, labels, shapes, graphic designs, and ease of use of packaging. The inventive step determines the specifications used in designing bath salt packaging. The analysis phase is carried out on three components, namely, performance analysis, cost analysis, and value analysis. The development stage is carried out to determine the best alternative concept. The bath salt packaging design that suits the needs and desires of consumers is a jar-shaped glass material packaging; the lid has a yellowish-green label, the bottom has a white label with yellowish-green writing, the dimensions of the package are (height 5.3 cm and diameter 9.3 cm), and the label section contains information about the product name, brand, company name, net weight, composition, BPOM, method of use, barcode, expiration date.

PENINGKATAN NILAI PRODUK HARD CANDY JAHE (ZINGIBER OFFICINALE ROSC.) MELALUI PENDAMPINGAN PENGEMASAN DI DESA MURTAJIH, KECAMATAN PADEMAWU, KABUPATEN PAMEKASAN Iffan Maflahah; Darimiyya Hidayati; Cahyo Indarto; Muhammad Fuad Fauzul Mu`tamar; Sinar Suryawati; Burhan
Panrita Abdi - Jurnal Pengabdian pada Masyarakat Vol. 7 No. 3 (2023): Jurnal Panrita Abdi - Juli 2023
Publisher : LP2M Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/pa.v7i3.21891

Ginger can be used as hard candy, which has excellent potential to be marketed in the Burunan Murtajih Integrated Tourism Village. The main problem by the community so that ginger complex candy products attract consumers' attention is the use of proper packaging. This service activity aims to assist and guide PKK women in Murtajih Village to carry out attractive packaging as a marketing medium that can increase consumer attractiveness. The method of community service as a form of community empowerment is socialization and training to design the right packaging for ginger complex candy products. The results of the service activities, namely socialization activities, can increase the knowledge of PKK Murtajih Village women about packaging and packaging functions as indicated by the results of the pretest (45) and the posttest results increase to 90. By being provided with mentoring activities, PKK Murtajih Village women can interestingly do product packaging for ginger candy. The process of assisting in selecting the type of packaging suitable for ginger hard candies produces cylindrical bottle packaging. The packaging design is equipped with brand, composition, expiration date, PIRT number, product manufacturer name, and storage method. --- Jahe dapat dimanfaatkan sebagai hard candy yang mempunyai potensi besar untuk dipasarkan di Desa Wisata Terpadu Burunan Murtajih. Permasalahan yang dihadapi masyarakat agar produk hard candy jahe menarik perhatian konsumen adalah penggunaan kemasan yang tepat. Tujuan kegiatan pengabdian ini yaitu memberikan pendampingan dan pembinaan kepada Ibu – Ibu PKK Desa Murtajih untuk melakukan pengemasan yang menarik sebagai media pemasaran yang mampu meningkatkan daya tarik konsumen. Metode pengabdian masyarakat sebagai bentuk pemberdayaan masyarakat adalah sosialisasi dan pelatihan mendesain pengemasan yang tepat untuk produk hard candy jahe. Hasil kegiatan pengabdian yaitu Kegiatan sosialisasi dapat meningkatan pengetahuan ibu-ibu PKK Desa Murtajih tentang kemasan dan fungsi kemasan yang ditunjukkan dengan hasil pretest (45) dan hasil posttest meningkat menjadi 90. Dengan diberikan kegiatan pendampingan, Ibu-ibu PKK Desa Murtajih dapat melakukan pengemasan produk permen jahe secara menarik. Pengemasan produk permen jahe disertai dengan desain kemasan yang telah dilengkapi informasi tentang merk, komposisi, tanggal kadaluarsa, nomer PIRT, nama produsen produk dan cara penyimpanan.

Pelatihan Guru SMA: Identifikasi Potensi Rempah dan Jamu secara In Silico Supriyanto Supiyanto; Enung Siti Nurhidayah; Darimiyya Hidayati; Askur Rahman; Banun Diyah Probowati; R. Arief Firmansyah; Iffan Maflahah; Rakhmawati Rakhmawati; Muhammad Fahkry
Jurnal Pengabdian Pada Masyarakat Vol 8 No 4 (2023): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/jppm.v8i4.481

Peningkatan pengetahuan agroindustri jamu dan rempah sangatlah penting bagi masyarakat madura. Pengabdian masyarakat yang dilaksanakan oleh prodi TIP adalah pelatiahan penggunaan softwere berbasis web untuk identifikasi rempah dan jamu secara in silico kepada guru kimia dan biologi SMA di Kabupaten Pamekasan. Tujuannya untuk meningkatkan literasi digitalguru kimia dan biologi yang dapat mempermudah melakukan identifikasi potensi rempah dan jamu. Abdimas ini menggunakan metode pelatihan dan evaluasi kegiatan menggunakan kuesioner. Kegiatan abdimas ini sangat bermanfaat bagi guru kimia dan biologi karena dapat meningkatkan literasi digital dan dapat mempermudah melakukan identifikasi potensi rempah dan jamu dan secara umum para peserta pelatihan merasa puas dengan pelatihan ini baik dari topik, kompetensi narasumber, penyampaian materi, durasi materi maupun alat peraga pelatihan. The increasing knowledge of the herbs and spices agroindustry is very important for the people of Madura. In response, the TIP study program conducted a community service through training on web-based software in silico to identify the spices and herbs for high school chemistry and biology teachers in Pamekasan Regency. Its goal is to increase the digital literacy of chemistry and biology teachers to simplify the identification of potential spices and herbs. The training and evaluation based on questionnaires are used as the method. This ABDIMAS is very useful for chemistry and biology teachers since it improves digital literacy and makes identifying the potential of spices and herbs easier. In general, the trainees are satisfied with the topic, the resource person's competence, the material's delivery, the material's duration, and the training aids provided in this event.

Pendampingan Pemanfaatan Sampah Organik Menjadi Eco-Enzyme Sebagai Upaya Pengurangan Sampah di Lingkungan Sekolah Supriyanto, Supriyanto; Maflahah, Iffan; Rahman, Askur; Hidayati, Darimiyya; Mojiono, Mojiono; Faridz, Raden; Lestari, Heny
Jurnal Ilmiah Pangabdhi Vol 9, No 1: April 2023
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v9i1.19266

The increase in the number of inhabitants is in line with the increase in the amount of domestic waste generated. One of the efforts to overcome domestic waste is the manufacture of eco-enzymes that can be applied at the household level. Eco-enzyme is a liquid extract produced from the fermentation of vegetable and fruit residues with a brown sugar substrate. The purpose of this assistance is to provide an understanding and increase the awareness and skills of students of SMA Muhammadiyah 2 Surabaya in processing organic waste into eco- enzyme products. The implementation stages of the activity are divided into 4 stages, namely the preparation, implementation, evaluation, and monitoring stages. The results of the activity showed that students of Muhammadiyah Dua High School Surabaya were generally satisfied with the training topics, training topics, speaker competencies, material delivery techniques, training duration and props or facilities. In addition, 61.1% of students stated that this mentoring was very useful, 30.6% mentioned it was beneficial and 8.3% stated that this training was quite useful. The resulting recommendation is that after the fermentation process is complete, it is necessary to re-assist the eco-enzyme harvesting process and the use of eco enzymes

Penerapan Analytic Network Process (ANP) Dalam Pemilihan Bahan Baku Garam Sehat Iffan Maflahah; Erika Septiana Putri; Dian Farida Asfan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 4 (2023): 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.2023.v11.i04.p12

Healthy salt is salt in solid or liquid form with a maximum NaCl content of 60% and potassium iodate (KIO3) 30 mg/kg which can be consumed directly by the public. Examples of healthy salt include seaweed salt, lindur leaf salt, moringa fortified salt and alor salt. Several alternatives for making healthy salt are determined by several factors including the availability of raw materials, production process technology, nutritional content and so on. In selecting healthy salt raw materials using the ANP approach. The purpose of this study was to determine the raw material for healthy salt using the Analytic Network Process (ANP) method. The stages of research include literature studies, problem identification, research objectives, data collection, data processing, discussion and conclusions. The highest weight values ??sequentially were Moringa leaves of 1.0000, seaweed 0,755939, lindur leaves 0,635959, and alor plants 0,577955. So, the right raw material for healthy salt is fortified moringa salt. Keywords : ANP, Moringa, Seaweed, Lindur, Alor, and Healthy Salts Garam sehat merupakan garam berbentuk padat atau cairan dengan kadar NaCl maksimum 60% (adbk) serta kalium iodat (KIO3) 30 mg/kg yang dapat dikonsumsi langsung oleh masyarakat. Contoh garam sehat antara lain garam rumput laut, garam daun lindur, garam fortifikasi kelor dan garam alor. Beberapa alternatif pembuatan garam sehat ditentukan oleh beberapa faktor antara lain ketersediaan bahan baku, teknologi proses produksi, kandungan nutrisi dan lain sebagainya. Pada pemilihan bahan baku garam sehat menggunakan pendekatan ANP. Tujuan dari penelitian ini adalah untuk menentukan bahan baku garam sehat dengan menggunakan metode Analytic Network Process (ANP). Tahapan penelitian antara lain studi literatur, identifikasi masalah, tujuan penelitian, pengumpulan data, pengolahan data, pembahasan dan kesimpulan. Nilai bobot tertinggi secara berurutan adalah daun kelor sebesar 1,0000, rumput laut sebesar 0,755939, daun lindur 0,635959, dan tanaman alor sebesar 0,577955. Jadi, bahan baku garam sehat yang tepat adalah garam fortifikasi daun kelor. Kata kunci : ANP, Kelor, Rumput Laut, Lindur, Alur, dan Garam Sehat

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

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

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

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

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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