Article Per Year (5 Year)
p-Index From 2020 - 2025
2.875
P-Index
This Author published in this journals
All Journal Jurnal AGROTEKNOLOGI Jurnal Sosial Ekonomi Pertanian Agrointek Jurnal Penelitian Pascapanen Pertanian Pelita Perkebunan agriTECH Jurnal Agroindustri UNEJ e-Proceeding Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknik Industri: Jurnal Keilmuan dan Aplikasi Teknik Industri Indonesian Food Science and TechnologyJournal AGRITEKNO, Jurnal Teknologi Pertanian J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Agritechno International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Journal of Food Engineering JURNAL TEKNIK INDUSTRI Jurnal Penelitian Sains dan Teknologi Indonesia Dental Agromedis
Miftahul Choiron
Fakultas Teknologi Pertanian, Universitas Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

Published : 27 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 27 Documents
Search

 1   2   3 
UJI PERBANDINGAN BAHAN BAKU BRIKET TERHADAP KUALITAS BRIKET ARANG SHISHA Rusdianto, Andrew Setiawan; Lathifa, Anisa Millatul; Choiron, Miftahul
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 2 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i2.1414

Abstract

This research was conducted to determine the characteristics of the calorific value, water content, ash content, volatile matter, and combustion rate of each variation of a mixture of quality briquettes and fuel. The research method used was an experimental method with quantitative descriptive data analysis. The selection of the best briquettes is done using the Composite Performance Index (CPI) method. In the research, raw materials with different comparisons were used, namely 60% coconut shell, 60% corn cob, 60% teak wood powder, and 60% sugar cane bagasse. The adhesive used is tapioca flour adhesive at 10% of the weight of the raw material, with a sieve size of 100 mesh and pressure of 100 kg/cm2. The results of this research obtained that the calorific value of all treatments ranged from 5268.51-6009.20 cal/gr, water content ranged from 6.07-6.84%, ash content ranged from 5.69-13.76, volatile matter ranged from 78.54-87.87%, and the burning rate ranged from 0.0176-0.0191%. The CPI value of briquettes with composition from best to lowest in sequence is in treatment P1, namely 100.21, treatment P2, 92.22, treatment P3, 90.94, and treatment P4, namely 86.39.
ANALISIS PERSEDIAAN BAHAN BAKU TEPUNG TERIGU DENGAN MENGGUNAKAN METODE ECONOMIC ORDER QUANTITY (Studi Kasus di UD. Elza Putra Food) Kuswardhani, Nita; Sapta, Muhammad Sadam Putra; Choiron, Miftahul
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 2 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i2.1595

Abstract

ABSTRACT The goals of research to determine the comparative results of inventory control of wheat flour raw material use Economic Order Quantity (EOQ) and conventional method, determine the reorder point and safety stock of wheat flour raw materials by UD. Elza Putra Food, and determine the difference inventory costs for wheat flour raw materials before and after use the Economic Order Quantity (EOQ) method at UD. Elza Putra Food The problems by UD. Elza Putra Food is a raw material control system use a conventionally based on previous orders and large amount of raw material stock so risk of running out of stock. The stages of research include field studies, literature studies, problem identification, conclusions and suggestions and analyzed using the Economic Order Quantity (EOQ) method. Applyed the EOQ method, total inventory costs can be minimized by Rp. 401,733, the number of orders is 118 zak more with an order frequency of 14 times, safety stock is 28 zak and the reorder point when raw materials remain is 41 zak. The conventional method incurred a total cost Rp. 1,340,161, order quantity 36 sacks with an order frequency 48 times, and reorder point if raw materials are 10 sacks without safety stock. The comparison results showed that the application of EOQ was 82 sacks higher in order quantity, 28 sacks of safety stock, 31 sacks of re-order points, and 34 times less ordering frequency.
Rekayasa Proses Pembuatan Serbuk Minuman Tradisional dari Rempah dan Non-Dairy Creamer melalui Foam Mat Drying Wiyono, Andi E; Kuswardhani, Nita; Mahardika, Nidya S; Ruriani, Eka; Sulistyani, Ika; Choiron, Miftahul; Purbasari, Dian
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.235

Abstract

Spice drinks are traditional beverages made from ginger and lemongrass, with the addition of vegetable creamer to enhance their quality. This study aimed to determine the effect of varying the ratio of spices to vegetable creamer on the organoleptic and physicochemical characteristics of the drink. Additionally, it sought to evaluate the yield, antioxidant activity, specific heat, and mass balance of the spice drink powder from the selected formulation. The experimental design was a Completely Randomized Design with two factors: the percentage ratio of spices to vegetable creamer. The results showed that varying the spices to vegetable creamer ratio significantly affected the organoleptic characteristics, particularly hedonic and hedonic quality attributes. Regarding physicochemical properties, the ratio of spices significantly affected color, dissolution time, total soluble solids, pH, and moisture content. The ratio of vegetable creamer significantly influenced color lightness, dissolution time, pH, and moisture content. The best treatment was the A3B1, which resulted in a yield of 18.09%, exhibited an antioxidant activity of 73.5%, had a specific heat of 1.5361kJ/kgoC, and showed an efficiency value of not more than 1 (100%). The most significant mass loss occurred during washing, amounting to 216,21 g or 65,63% of the incoming raw material.
The Effect of Natural Buffer on Biohydrogen Production Choiron, Miftahul; Tojo, Seishu; Chosa, Tadashi
Jurnal Teknik Industri: Jurnal Keilmuan dan Aplikasi Teknik Industri Vol. 23 No. 2 (2021): Dec 2021
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/jti.23.2.121-128

Abstract

Hydrogen is the promising ideal energy carrier with no emission but water on its combustible in the next generation. Hydrogen production using biological methods is greener than other methods using fossil fuel. One of the major factors affecting the operation of biohydrogen production is pH level in bioreactors. Restrain of declining pH is expected to increase hydrogen production. Pretreatment is one key factor in successful biohydrogen fermentation using mixed microbes. This study aims to investigate the natural buffer effect on biohydrogen using hot compressed water pretreatment. This batch fermentation experiment was operated in a 110 mL glass reactor with 3.75 g/L glucose as substrate. Mixed culture was obtained from cow dung compost treated with hot compressed water pretreatment at 150 ºC, 0.5 MPa for 40 minutes. Fine dried eggshell powder and calcinated eggshell were added with 1 g/L, 3 g/L, and 5 g/L concentrations as buffer agents. The result showed that the addition of 1 g/L eggshell obtained the highest hydrogen production rate of 0.92 mol H2/mol glucose. Butyric acid and acetic acid are recognized as an indicator of hydrogen production and the Butyric/Acetic molar ratio over 2.6 as efficient biohydrogen fermentation. The highest B/A ratio in this experiment was 4.62 on 3g/L addition of eggshell powder.  
PENGARUH TEKNIK PELAPISAN KITOSAN SEBAGAI EDIBLE COATING TERHADAP UMUR SIMPAN BUAH PEPAYA CALINA (Carica papaya L.): PENGARUH TEKNIK PELAPISAN KITOSAN SEBAGAI EDIBLE COATING TERHADAP UMUR SIMPAN BUAH PEPAYA CALINA (Carica papaya L.) Andrew Setiawan Rusdianto; Renata Sita Windria; Winda Amilia; Miftahul Choiron; Maria Belgis
Jurnal Agroindustri Vol. 14 No. 2 (2024): November 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.2.224-236

Abstract

Papaya Calina atau Pepaya California merupakan buah klimaterik yang memiliki daya simpan yang pendek sehingga sangat mudah rusak oleh mikroorganisme. Edible coating dapat melindungi produk dari kerusakan mikroorganisme, mencegah adanya kerusakan kimiawi yang membuat produk menjadi berjamur bersifat hidrofobik dan memiliki sifat antimikroba. Kitosan memiliki sifat yang mudah mengalami degradasi secara biologis, renewable, tidak beracun, dan merupakan kation kuat, flokulan, koagulan yang baik, serta mudah membentuk membrane atau film. Tujuan dari penelitian ini yaitu membentuk Edible coating kitosan untuk melindungi pepaya dari kerusakan mikroorganisme. Edible coating kitosan diaplikasikan pada Pepaya Calina dengan tiga teknik yaitu cara pemolesan, penyemprotan, dan pencelupan. Data uji fisik dan kimia dianalisa ragam atau ANOVA dengan signifikansi 0,05 (5%) atau taraf kepercayaan 95%, apabila didapatkan perbedaan nyata, maka dilanjutkan dengan uji lanjut Duncan's Multiple Range Test (DMRT) pada taraf 5%. Nilai hasil tertinggi dari Uji de Garmo yaitu perlakuan pelapisan edible coating berbasis kitosan pada Pepaya Calina menggunakan teknik pengaplikasian pencelupan mendapat nilai 0,859 dan pelapisan edible coating berbasis kitosan menggunakan teknik pengaplikasian penguasan mendapat nilai 0,842.  Berdasarkan uji indeks efektivitas dengan bobot sebesar 0,859 yaitu jenis perlakuan edible coating kitosan teknik celup dapat bertahan ingga hari ke-9 memiliki hasil data pengujian: susut bobot 7,62%, tekstur 25,9 mm/10dtk, warna L* 55,4; warna a* 11,6; warna b* 33,7; laju respirasi 14,250 mgCO2/kg/jam, vitamin C 291,22 mg/100g, dan total padatan terlarut 18,2 ⁰Brix.
Sensory Profile on Robusta Coffee by Rate-All-That-Apply (RATA) Belgis, Maria; Zhafirah Arifin, Thalita; Prameswari, Dayintaguna; Taruna, Iwan; Choiron, Miftahul; Witono, Yuli; Dwi Masahid, Ardiyan
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 39 No. 1 (2023)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v39i1.546

Abstract

Coffee flavor strongly influences consumers preference. Geographical location is one factor influencing the flavor of Robusta coffee. Descriptive sensory using RATA was used to differentiate the sensory profiles of several Robusta coffees. Sensomic approach by Principal Component Analysis (PCA) success- fully differentiated Robusta coffee from Jember Regency, East Java, Indonesia. It showed that Robusta from different growing locations has specific sensory characteristics. Robusta coffee from Gunung Malang, Tanggul, and Pakis was characterized by sweet and acid aromas, while coffee from Kemiri was characterized by sweet and sour taste, brown color, bitter aroma, and rough mouthfeel. Meanwhile Sidomulyo I and Sidomulyo II coffees, which were grown near each other and at similar altitudes, have similar characteristics, although the process was different. Both coffees have bitter aftertastes and bodies, burnt aromas, astringent flavors, and high levels of bitterness. In contrast, Robusta Rowosari, Tugusari, and Badean were characterized by low sweetness, sourness, bitter aroma, and rough mouthfeel.
Upaya Budidaya Ikan Skala Rumah Tangga (Budikruta) Untuk Menurunkan Angka Stunting di Desa Bangsalsari Rendra C.Prasetya; Nadie Fatimatuzzahro; Dwi K.Apriyono; Miftahul Choiron; Amandia D.P.Shita
Dental Agromedis Vol. 1 No. 1 (2023): Mei
Publisher : Fakultas Kedokteran Gigi, Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/da.v1i1.351

Abstract

Reducing Stunting Rate is a priority health program nationally. The stunting rate in Bangsalsari District is the 5 highest in Jember Regency. The COVID-19 pandemic is one of the factors that increased the stunting rate, as a result of economic problems in the community. Low family welfare and limited knowledge are the causes of difficulty in fulfilling family nutrition in a balanced manner. Lack of protein and calcium has an impact on the health of pregnant women and toddlers, malnourished toddlers, BBLR, is one of the factors causing stunting. The potential of natural resources, the background of the community as farmers and agroclimate conditions in Bangsalsari Village are potentials that can be utilized for the fulfillment of family nutrition independently, namely by household-scale fish farming (budikruta). Budikruta aimed to increase household income and increase protein and calcium intake for families. The targets of this program are housewives, posyandu cadres and stunting toddlers. This program will improve the nutritional status of stunting toddlers through the main Budikruta program, with companion programs independent toddler health monitoring training, Safe, Healthy, Simple, Whole, and Halal food processing training, supplementary feeding and increasing maternal awareness to maintain family health. There is an increase in the weight and height of stunted toddlers after this activity. The participation of all elements of society is needed to ensure the sustainability of the program.Keywords: Fish cultivation, Nutrition, Toddler, Stunting
Co-Authors Adila, Hifdzil Aini, Anggita Arifatul Amandia D.P.Shita Andi Eko Wiyono, Andi Eko Andrew Setiawan Ardyan Dwi Massahid Azkiyah, Lailatul Bertung Suryadharma, Bertung Chosa, Tadashi Clara Septaria Melinda Deni Antra Pusuma Dian Purbasari Dwi K.Apriyono Dwi Masahid, Ardiyan Dyah Ayu Kusuma Wardhani EKA RURIANI Ekky Audina Rusita Firdyan Septyatha Hendy Firmanto Herlina . Herry Purnomo, Bambang Hifdzil Adila Iftitah Ariyanti Safitri Intania Cahaya Rani Iwan Taruna Jayus Jayus Lathifa, Anisa Millatul Mahardika, Nidya S Maharlika Pemuda Bhakti Nagara Maria Belgis Mas Anang Fuad Rifa’i Masahid , Ardiyan Dwi Masahid, Ardiyan Dwi Mukhammad Fauzi Nadie Fatimatuzzahro Nafi', Ahmad Nidya Shara Mahardika Nita Kuswardhani Noer Novijanto Oryzatania Windaru Runteka Prameswari, Dayintaguna Renata Sita Windria Rendra C.Prasetya Retha Talia Shasabilah Rokhani Rusdianto, Andrew Setiawan Sapta, Muhammad Sadam Putra Sulistyani, Ika Suwasono, Sony Tojo, Seishu Ucik Nurul Hidayati Wahyuni, Livia Winda Amilia Winda Amilia Winda Amilia Wiyono, Andi E Yhulia Praptiningsih Yuli Dewi Puji Astutik Yuli Witono Zhafirah Arifin, Thalita