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All Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem Warta IHP (Warta Industri Hasil Pertanian) Jurnal Agrotek UMMat Safari : Jurnal Pengabdian Masyarakat Indonesia Sultra Journal of Mechanical Engineering (SJME) Jurnal Teknologi dan Mutu Pangan Food and Agro-industry (FAGI) Journal BIOCITY: Journal of Pharmacy Bioscience and Clinical Community Protech Biosystems Journal Food and Agro-industry (FAGI) Journal
Devi Tanggasari
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Teknologi Sumbawa Jl. Raya Olat Maras Batu Alang, Pernek, Kec. Moyo Hulu Kabupaten Sumbawa NTB 84371
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Other

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Pengaruh Perbedaan Suhu Pengeringan Menggunakan Tray Dryer terhadap Karakteristik Fisik dan Kimia Cabai Rawit (Capsicum frutescens L.) Susilawati Susilawati; Devi Tanggasari
Biocity Journal of Pharmacy Bioscience and Clinical Community Vol 2 No 1 (2023): Biocity: Journal of Pharmacy Bioscience and Clinical Community
Publisher : Department of Pharmacy, Bumigora University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/biocity.v2i1.3161

Abstract

Cayenne pepper (Capsicum frutescens L.) is a potential vegetable crop that has high economic value and has the potential to continue to be developed, but cayenne pepper is a type of fruit that is easily damaged, therefore proper post-harvest handling is needed, one of which is drying. The purpose of this study was to determine the effect of different drying temperatures on physical analysis (weight loss) and chemical analysis (moisture content, vitamin C and capsaicin content). The dryer used in this study was a tray dryer. The experimental design used was a one-factor Completely Randomized Design (CRD) with 3 treatments. The temperatures used in this study were 40, 50, and 55°C. Based on the results of the study, it was found that the best decrease in weight loss in drying cayenne pepper was at 55°C with a decrease in weight loss of 62.67%. The best decrease in water content for drying cayenne pepper was at 55°C with a total moisture content of 50.3%. The best vitamin C content was found at 45°C, which was 0.65%, and the best capsaicin content for drying cayenne pepper was found at 45°C, which was 244.4702 ppm with an SHU level of 730.776.
The Effect of Maturity Quality of Kepok Banana on the Sweetness Level of Banana Sale Muhammad Haikal Hafiz; Devi Tanggasari
Protech Biosystems Journal Vol 3, No 1 (2023): Protech Biosystems Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v3i1.13391

Abstract

One of the preparations that can be made with the basic ingredients of kepok bananas is banana sale. Processed banana sale in this study used three levels of banana ripeness, namely greenish yellow, shiny yellow, and brownish yellow with black spots. The purpose of this study was to determine the reduction in mass in the manufacture of sale bananas, to determine the level of sweetness of sale bananas from three different maturity levels, to determine the drying time of bananas from different maturity levels with various water content, and to determine the preference level of the three maturity levels. banana sale. The method used is the RAK method (Completely Randomized Design) and using SPSS software. The analysis was carried out on the level of sweetness, preference, and water content. The results showed that the water content at the maturity level of greenish yellow was 17.66%, the maturity level for shiny yellow was 17.33% and the maturity level was brownish yellow with black spots was 18%. The sweetness level of greenish yellow bananas is 13.66%, the maturity level is shiny yellow is 28.33%, the maturity level is brownish yellow with black spots is 29.66%. The higher the maturity level of the banana, the higher the level of sweetness of the banana. From the results of the preference level of sale bananas from the maturity level of greenish yellow, shiny yellow and brownish yellow with black spots, the preferred level of preference is the maturity level of shiny yellow. 
ANALISIS PENGARUH LINGKUNGAN KERJA (KEBISINGAN DAN SUHU) TERHADAP KINERJA KARYAWAN DI PT. SANTOSA UTAMA LESTARI CABANG BIMA Armansyah; Devi Tanggasari
The Journal of Teknologi Pangan Vol 2 No 2 (2021): Bioactive compounds and the acceptability
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Lingkungan kerja merupakan hal paling penting yang harus diperhatikan oleh suatu perusahaan untuk memberikan keselamatan dan kesehatan kerja (K3), sehingga dapat memberikan kenyamanan dan meningkatkan kinerja karyawan. Penelitian ini bertujuan untuk mengetahui tingkat dan pengaruh lingkungan kerja (kebisingan dan suhu) terhadap kinerja karyawan di PT. Santosa Utama Lestari Cabang Bima. Metode pengumpulan data melalui kuesioner, observasi, dan studi dokumentasi. Hasil penelitian menunjukkan masih terdapat tingkat kebisingan dan suhu di area kerja yang melebihi standar Nilai Ambang Batas. Pengujian dengan menggunakan metode analisis regresi linear berganda, dengan variabel independen yaitu kebisingan dan suhu dan variabel dependen yaitu kinerja karyawan menunjukkan secara bersamaan variabel kebisingan dan suhu berpengaruh negatif dan tidak berpengaruh signifikan terhadap kinerja karyawan PT. Santosa Utama Lestari Cabang Bima dengan nilai f hitung lebih kecil dari f tabel (3.174<3.63) dan tingkat signifikan 0.071>0.05. Berdasarkan uji T menunjukkan variabel kebisingan berpengaruh negatif terhadap kenyamanan bekerja karyawan dengan nilai t hitung lebih kecil dari t tabel (-2.310<2.313) dengan tingkat signifikan 0.036<0.05. Variabel suhu berpengaruh negatif terhadap karyawan dengan nilai t hitung lebih kecel dari t tabel (3.174<3.63) dengan tingkat signifikan 0.892>0.05. Hasil pengujian koefisien determinasi adalah 20.4% faktor-faktor kinerja karyawan di PT. Santosa Utama Lestari Cabang Bima dapat dijelaskan oleh variabel kebisingan suhu, sedangkan 79.6% dijelaskan oleh faktor-faktor lain.
Analisis Uji Fisik dan Kimia Daun Sirsak (Annona muricata L.) yang dikeringkan dengan Suhu Berbeda Menggunakan Mesin Tray Dryer Qothrun Nada Sulistiani; Devi Tanggasari
Jurnal Teknologi dan Mutu Pangan Vol 2 No 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3159

Abstract

Soursop leaf drying is an important method to maintain the quality and shelf life of herbal raw ingredients, with different drying temperatures affecting the physical and chemical characteristics of soursop leaves. Drying can be done naturally and artificially. One of the artificial drying methods that can be used is the tray dryer method. Therefore, this study aims to analyze the effect of temperature on the tray dryer machine on the physical and chemical drying results of soursop leaves. The method used was an experimental method with a completely randomized design (CRD) model using one factor with three treatments. The results showed that different temperatures affected the weight loss of soursop leaf drying, and decreased the water content of soursop leaf drying. The best soursop leaf drying temperature to reduce weight loss and moisture content is using a temperature of 55 ℃. The soursop leaf drying process at 45 ℃ produced the best tannin content of 281.0 ppm and the best phytosterol of 17.42 mg. This research makes an important contribution in determining the optimal temperature on a tray dryer machine for drying soursop leaves that have the potential to be developed as a functional drink.
Analisis Rantai Pasok Ketersediaan Bahan Baku Produk Pertanian Jenis Beras dengan Metode Supply Chain Operations Reference Laeela Jauhara; Devi Tanggasari
Jurnal Teknologi dan Mutu Pangan Vol 2 No 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3736

Abstract

Supply chain management affects the availability, sufficiency, and quality of raw material inventory. With effective supply chain management, the inventory will always be well-maintained, meeting the needs and demands when required, especially at UD. Fajar Samudra. The purpose of this research is to understand the supply chain management regarding raw material inventory at UD. Fajar Samudra using a descriptive qualitative research method that addresses in more detail the specific and in-depth issues studied at UD. Fajar Samudra. In qualitative research, the population and sample are referred to as informants (company executives, warehouse managers, and the three largest suppliers at UD. Fajar Samudra). The research results indicate that the supply chain management at UD. Fajar Samudra shows that the supply chain management has not been able to meet the raw material inventory due to several issues in the field. These issues include inadequate procurement of raw materials due to the selection of rice types that do not match the requirements, damaged rice quality due to distribution processes, and unfulfilled quantity needs or demands, leading to dissatisfaction among consumers, as measured by the Supply Chain Operations Reference (SCOR) performance metrics. The advice that can be given to UD. Fajar Samudra is to make improvements by conducting forecasting based on historical sales data, engaging suppliers that implement management information systems, and implementing line balancing to enhance production strategies.
Analisis Ketersediaan Bahan Baku Industri Tahu dan Tempe melalui Pendekatan Supply Chain Management Yuni Handayani; Devi Tanggasari
Jurnal Teknologi dan Mutu Pangan Vol 2 No 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3740

Abstract

Supply Chain Management (SCM) is a crucial component in the manufacturing industry. SCM involves key activities such as designing new products, planning production and inventory, executing production, shipping activities, and procuring raw materials, especially at UD. Rahayu. UD. Rahayu is a culinary business specializing in tofu and tempeh, operating since 1980 and continuing to date. The business has consumers in various places. During the red months (when the sky is bright), UD. Rahayu reduces its production, impacting the production process and raw material availability at UD. Rahayu. The objective of this research is to examine Supply Chain Management and the distribution patterns of raw materials for tofu and tempeh from local suppliers at UD. Rahayu. The research was conducted using qualitative methods, including observation, in-depth interviews, and the distribution of questionnaires to relevant parties involved in the study, containing pertinent questions. The results indicate that the inventory risk of raw materials is not solely due to a lack of suppliers; several factors influence it, such as the risk of damaged raw materials, mismatched specifications, delayed arrival of raw materials, and excess raw material risk. Consequently, the success of a supply chain, particularly in the availability of raw materials, can have a positive impact on meeting the production needs of UD. Rahayu. This research makes an important contribution to our understanding of Supply Chain Management in the context of culinary businesses, as well as providing a basis for further research in this area.
Pelatihan Inovasi Pemanfaatan Hasil Laut Menjadi Abon dan Kerupuk Ikan Desa Labu Ijuk Kabupaten Sumbawa Shafwan Amrullah; Devi Tanggasari; Ariskanopitasari Ariskanopitasari; Lalu Heri Rizaldi; Mikhratunnisa Mikhratunnisa; Adi Ardiansyah
SAFARI :Jurnal Pengabdian Masyarakat Indonesia Vol. 3 No. 3 (2023): Juli : Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/safari.v3i3.717

Abstract

The use of marine products in almost all coastal locations in Indonesia has stagnated in selling value. This is because people in Indonesia have not processed marine products properly. One location that has problems like this is in Labu Ijuk, in the District of Moyo Hilir, Sumbawa Regency. In this activity, Lecturers from the Agricultural Industrial Technology Study Program, Sumbawa University of Technology (TIP-UTS) conducted training for the local community, especially those who work as fishermen. The training carried out was in the form of training in making floss and crackers from the basic ingredients of fish caught by local fishermen. The type of fish used is flying fish with the Latin name Decapterus. This fish is very abundant. After that, the material was given directly by the TIP-UTS Lecturer. The results of this service produce fish floss and fish crackers which must be dried in the sun first. After production was carried out, the team agreed with the community to develop packaging types and marketing methods using several online platforms.
Co-Authors Adi Ardiansyah Afgani, Chairul Anam Ahmad Reza Jatnika Al Fira Safitri Amrullah, Shafwan Ariskanopitasari Ariskanopitasari Ariskanopitasari Armansyah I Wayan Astika Laeela Jauhara Lusi Lukita Wardani Mikhratunnisa, Mikhratunnisa Muhamad Yulianto Muhammad Haikal Hafiz Nelwan, Leopold Oscar Qothrun Nada Sulistiani Reti Meilita Rika Dwi Septianingsih Rizaldi, Lalu Heri Susilawati Susilawati Tri Wahyudi N Kamagi Wahyudi Wahyudi Yuni Handayani