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All Journal Jurnal Ilmu Pertanian Indonesia 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 Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember Dental Agromedis
Miftahul Choiron
Fakultas Teknologi Pertanian, Universitas Jember
Agriculture, Biological Sciences & Forestry Humanities 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

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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.  
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
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.) Rusdianto, Andrew Setiawan; Windria, Renata Sita; Amilia, Winda; Choiron, Miftahul; Belgis, Maria
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.
PENGUKURAN KINERJA RANTAI PASOK (SUPPLY CHAIN) BERAS PADA PABRIK BERAS SUKORENO MAKMUR Suryaningrat, Ida Bagus; Rusdianto, Andrew Setiawan; Amilia, Winda; Choiron, Miftahul; Andriani, Windy Nur
Jurnal Agroindustri Vol. 15 No. 1 (2025): May 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.1.68-82

Abstract

Rantai pasokan mencakup keseluruhan operasi perusahaan yang bertujuan memenuhi permintaan konsumen, ditandai dengan aliran dan transformasi barang dari bahan baku ke konsumen akhir, sekaligus memfasilitasi aliran informasi dan sumber daya keuangan. Penilaian kinerja rantai pasokan berfungsi untuk memantau dan mengatur rantai pasokan, serta untuk menggambarkan area untuk peningkatan untuk membangun keunggulan kompetitif. Penelitian ini berusaha untuk menjelaskan struktur dan dinamika rantai pasokan, mengevaluasi kinerjanya, dan mengusulkan rekomendasi untuk perbaikan terkait indikator nilai rendah, dengan tujuan meningkatkan kinerja rantai pasokan di Pabrik Padi Sucoreno. Evaluasi kinerja rantai pasokan dilakukan dengan menggunakan model Supply Chain Operation Reference (SCOR) dan metodologi Analytical Hierarchy Process (AHP). Penilaian kinerja dilakukan melalui identifikasi dan validasi Indikator Kinerja Utama (KPI) oleh para ahli, yang kemudian dinormalisasi, ditimbang, dan digunakan untuk mengukur kinerja rantai pasokan. Akibatnya, rantai pasokan beras Pabrik Beras Sukoreno Makmur menghasilkan 29 KPI, dengan peringkat kinerja rantai pasokan secara keseluruhan 79,88 (menunjukkan kinerja yang baik/good), di samping identifikasi 4 KPI dengan nilai terendah yang memerlukan prioritas untuk perbaikan yang berkaitan dengan perencanaan pengadaan bahan baku, pemeliharaan mesin, proses produksi, dan pelatihan karyawan.
Analisis Tingkat Kepuasan Konsumen dengan Metode Importance Performance Analysis (IPA) (Studi Kasus : Kedai Tujuh Gerobak) Rusdianto, Andrew Setiawan; Amilia, Winda; Choiron, Miftahul; Suryadharma, Bertung; Wardhani, Dyah Ayu Kusuma
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 2 No 2 (2023): 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.v2i2.407

Abstract

Taking a case study at Kedai Tujuh Gerobak Denpasar as the object of research, Analysis used at Kedai Tujuh Gerobak Denpasar with the Importance Performance Analysis (IPA) method. The research stage was carried out by twice distributing questionnaires with a total of 30 respondents to conduct validity tests and reliability tests on twenty-nine attributes. Attributes that are in accordance with the validity test and reliability test will be distributed in the form of questionnaires to 100 respondents. The questionnaire will be used as a source of data as material for conducting science analysis (Importance Performance Analysis). The age characteristics of respondents ranged from 17 to 25 years as many as 47 people, ages between 26 to 34 years as many as 31 people and ages over 34 years as many as 22 people. The characteristics of respondents based on profession are known to students / students as many as 56 people, civil servants. TNI/POLRI as many as 13 people for self-employed as many as 24 people. Characteristics based on the frequency of purchases between 1 to 3 times as many as 33 people between 4 to 6 times as many as 29 people and consumers with a frequency of purchases more than 6 times as many as 38 people. The results of the consumer satisfaction level questionnaire or IKP of 86.67% indicate that the products offered are in accordance with customer expectations and the services provided are able to provide comfort for customers.
PENGARUH ADSORBEN SERBUK KULIT PISANG KEPOK ( Musa Paradisiaca L.) DAN ARANG AKTIG GRANUL TERHADAP KUALITAS MINYAK JELANTAH Putri, Chantika; Choiron, Miftahul; Wiyono, Andi Eko; Rusdianto, Andrew Setiawan; Mahardika, Nidya Shara
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 1 (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.v3i1.929

Abstract

Used cooking oil is cooking oil that has been damaged. Purification of used cooking oil can utilize additional adsorbents as additional materials for the adsorption process. This research aims to determine the effect of adding granulated activated charcoal adsorbents and kepok banana peel powder on the quality of used cooking oil and determine the best treatment based on the specified test parameters. The used cooking oil purification method used is neutralization and bleaching. Each treatment will be repeated 3 times and the data will be processed using the SPSS application. The research results show that purified used cooking oil has a brightness value (L*) ranging from 64.30 – 62.67. The yield value for each treatment ranged from 73.137% - 62.093%. The water content value in each treatment has a value ranging from 0.013% - 0.046%. The free fatty acid value in each treatment ranged from 0.188% - 0.137%. The peroxide value in each treatment ranged from 6.00 – 2.33 mEk O2/kg. Meanwhile, the organoleptic parameter for aroma has a value between 4.0 – 4.9 and color has a value between 3.8 – 4.3. So the best treatment using MPE is the A2B3 treatment (15 gr : 10 gr).
PEMBERDAYAAN UMKM DALAM UPAYA MENINGKATKAN NILAI EKONOMI DAN HUBUNGAN ANTAR LEMBAGA DI DESA OLEAN Purborini, Ajeng Gendis; Alleyda, Nadia Azro; Saputra, Rifki; Amilia, Winda; Choiron, Miftahul; Rusdianto, Andrew Setiawan; Firstandika, Leader
Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember Vol 4 No 1 (2025): Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Publisher : LP2M Universitas Jember

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

Abstract

The economy has become a vital aspect of the Nation’s sustainability, the same goes for villages. The Economic value of a village becomes a key success indicator of synergy between the village's citizens and institutions. Olean Village is known for its tourist spot “Karang Kenek 26'' or KK26, which has become one of the important cores for the economy and SME empowerment. However, due to natural disasters, a tornado in 2022, and the COVID-19 pandemic, various sectors in Olean cease to operate. Aligning with the “Temu Inklusi Nasional 2023” event and the revitalization of KK26, KKN students become an important agent of change in SME empowerment in Olean Village. For effective empowerment, KKN students conduct an analysis and observation to simplify the synergy process between institutions and the citizens, thus developing a program consisting of socialization, service, training, and organization reinforcement.
Co-Authors Adila, Hifdzil Aini, Anggita Arifatul Alleyda, Nadia Azro Amandia D.P.Shita Andi Eko Wiyono, Andi Eko Andrew Setiawan Andriani, Windy Nur Ardyan Dwi Massahid Azkiyah, Lailatul Bertung Suryadharma, Bertung Chosa, Tadashi Clara Septaria Melinda Deni Antra Pusuma Dian Purbasari Dwi K.Apriyono Dwi Masahid, Ardiyan EKA RURIANI Ekky Audina Rusita Firdyan Septyatha Firstandika, Leader Hendy Firmanto Herlina . Herry Purnomo, Bambang Hifdzil Adila Ida Bagus Suryaningrat Iftitah Ariyanti Safitri Intania Cahaya Rani Iwan Taruna Jayus Jayus Lathifa, Anisa Millatul Lestari, Dwi Indah Mahardika, Nidya S Mahardika, Nidya Shara Maharlika Pemuda Bhakti Nagara Maria Belgis Mas Anang Fuad Rifa’i Masahid , Ardiyan Dwi Masahid, Ardiyan Dwi Muhammad Luthfi Nashiruddin Mukhammad Fauzi Nadie Fatimatuzzahro Nafi', Ahmad Nidya Shara Mahardika Nita Kuswardhani Noer Novijanto Oryzatania Windaru Runteka Prameswari, Dayintaguna Purborini, Ajeng Gendis Putri, Chantika Rendra C.Prasetya Retha Talia Shasabilah Rokhani Rusdianto, Andrew Setiawan Sapta, Muhammad Sadam Putra Saputra, Rifki Sigit Arya Putra Sulistyani, Ika Suwasono, Sony Tojo, Seishu Ucik Nurul Hidayati Wahyuni, Livia Wardhani, Dyah Ayu Kusuma Winda Amilia Winda Amilia Windria, Renata Sita Wiyono, Andi E Yhulia Praptiningsih Yuli Dewi Puji Astutik Yuli Witono Zhafirah Arifin, Thalita