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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Oryza : Jurnal Pendidikan Biologi Journal of Food Security and Agroindustry Jurnal Padamu Negeri Jurnal Teknik Pertanian Terapan Abdi Jaya: Jurnal Pengabdian Indonesia Journal of Food Industrial Technology
Mohammad Mardiyanto
Jurusan Teknologi Pertanian, Politeknik Negeri Jember, Jl. Mastrip PO BOX 164, Jember, 68132, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Medicine & Pharmacology Social Sciences Other

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Pengaruh Proses Pemasakan Singkong terhadap Profil Senyawa Linamarin (β-Gluksosida Sianogenik) Mohammad Mardiyanto; Achmad Subagio; Nurul Isnaini Fitriyana
Jurnal Teknik Pertanian Terapan Vol. 1 No. 1 (2023): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jtpt.v1i1.4061

Abstract

Cassava is one of the third staple foods after rice and corn. However, cassava contains cyanogenic β-glucoside compounds in the form of linamarin compounds which have the potential to be hydrolyzed into HCN compounds (cyanide acid). In addition, cassava is included in foodstuffs that cannot be consumed directly, so it needs to be cooked. Therefore the purpose of this study was to determine the effect of the cooking process (boiling, steaming, and frying) on ​​the linamarin compound profile. The results of testing the linamarin profile using FTIR obtained linamarin vibrates at a wavelength of 4000-500 cm-1 with transmittance of 70-100%.
Pelatihan Higiene, Sanitasi, dan Keselamatan Kerja untuk Meningkatkan Mutu Produksi Es Batu di UD Frozen Ice Aulia Brilliantina; Mohammad Mardiyanto; Findi Citra Kusumasari; Muhammad Ihsan Alfarizi; Degita Fami Brillyansyah; Mokhamad Fatoni Kurnianto; Yulia Rachmawati
Abdi Jaya : Jurnal Pengabdian Indonesia Vol 2 No 3 (2025)
Publisher : PT. Gyandharma Global Media

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

Abstract

UD Frozen Ice is a small-scale enterprise engaged in the production of ice tubes located in Kaliwates District, Jember Regency. As a food product widely used in restaurants and beverage outlets, the safety and quality of ice cubes are strongly influenced by the implementation of hygiene, sanitation, and occupational safety practices during production. Initial observations indicated that personal hygiene, environmental sanitation, and the use of personal protective equipment (PPE) at UD Frozen Ice were still suboptimal, posing potential risks of microbiological contamination and work accidents. This community service program aimed to improve workers’ knowledge and skills in applying hygiene, sanitation, and occupational safety standards. The methods included material dissemination, hands-on training, and evaluation through pre-test and post-test assessments. Results showed an average improvement of 41% in workers’ knowledge after training. In addition, behavioral changes were observed, such as the implementation of routine cleaning schedules, more consistent use of PPE, and the application of safe working procedures in ice tube production. This training program had a positive impact on improving the quality and safety of ice products produced by UD Frozen Ice. Therefore, the program can serve as a model for empowering small-scale food enterprises to enhance hygiene, sanitation, and occupational safety standards in support of food safety and business sustainability.
ANALISIS NILAI TAMBAH PRODUK ICE CONE DENGAN PENAMBAHAN TEPUNG UBI JALAR MANIS SEBAGAI UPAYA DIVERSIVIKASI PANGAN: Analysis of the Added Value of Ice Cone Products with the Addition of Sweet Cassava Flour as an Effort to Diversify Food Amanda Marenda Putri; Mohammad Mardiyanto; Elok Bashirah Yuliana
Journal of Food Industrial Technology Vol. 2 No. 3 (2025): November
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v2i3.6613

Abstract

Ubi jalar kuning dengan varietas benindo merupakan salah satu komoditas yang memiliki nilai jual di pasar ekspor, baik dalam produk segar maupun produk pure. Sortasi dan grading yang dilakukan untuk pemenuhan standar ekspor mengakibatkan adanya produk afkir yang tidak lolos seleksi, sehingga dapat dikembangkan menjadi produk turunan yaitu ice cone. Penelitian ini bertujuan untuk megetahui berapa besar harga pokok produksi dan nilai tambah terhadap produk ice cone dengan penambahan tepung ubi jalar manis. Sehingga dari penelitian ini diharapkan dapat memberikan inovasi, informasi, serta masukan untuk dijadikan peluang bagi para pelaku usaha industri pangan. Teknik analisa yang digunakan adalah menggunakan metode Hayami. Hasil penelitian menunjukkan bahwa pengolahan tepung ubi jalar manis sebagai produk ice cone memiliki nilai harga pokok produksi sebesar Rp. 44.914,9 dengan rasio nilai tambah sebesar 78% yang berada pada  indikator >40% . Artinya nilai tambah yang dihasilkan masuk dalam kategori tinggi. Hasil analisis nilai tambah yang tinggi menggambarkan bahwa usaha yang akan dijalankan mampu menciptakan nilai lebih besar dari input atau bahan baku yang dipakai dalam proses produksinya yang artinya berhasil dalam efisiensi dalam mengolah bahan baku sehingga menjadikan output lebih bernilai.
Evaluasi Mutu Fisik dan Sensoris Cone Es Krim Tersubstitusi Tepung Ubi Jalar Manis Kuning (Ipomoea Batatas) Mardiyanto, Mohammad; Wulandari, Elin Dwi; Yuliana, Elok Bashirah
ORYZA: Jurnal Pendidikan Biologi Vol 15 No 1 (2026): ORYZA: Jurnal Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi STKIP Bima

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33627/oz.v15i1.4345

Abstract

Cone es krim komersil umumnya memiliki ketahanan yang rendah sehingga hanya mampu menahan es krim dalam waktu yang singkat. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh subtitusi tepung ubi jalar manis kuning terhadap ketahanan cone dalam menopang es krim serta mutu sensoris cone es krim. Penelitian ini menggunakan metode RAL dengan satu faktor utama. Faktor yang dinilai meliputi persentase subtitusi tepung ubi jalar dalam pembuatan cone. yaitu P1 (80% tepung terigu:20% tepung ubi jalar manis), P2 (70% tepung terigu:30% tepung ubi jalar manis), P3 (60% tepung terigu:40% tepung ubi jalar manis). Hasil penelitian menunjukkan bahwa pensubtitusian tepung ubi jalar manis kuning memiliki pengaruh terhadap uji hedonik produk. Cone es krim dengan subtitusi tepung ubi jalar manis kuning mampu menopang es krim hingga 27-33 menit. Berdasarkan penelitian tersebut, menunjukkan bahwa penggunaan tepung substitusi ubi jalar manis kuning dapat menjadi salah satu referensi bahan yang menunjang produk-produk derivatif rendah gluten.
Application of ANP Method and Fuzzy Inference System on New Product Selection and Production Capacity Determination of Fish Canning Aulia Brilliantina; Irene Ratri Andia Sasmita; Mohammad Mardiyanto; Emi Kurniawati; Putu Tessa Fadhila
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 3 (2025): June 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i3.823-835

Abstract

Jember State Polytechnic has a fish canning teaching factory with a productivity of 7 q of fish per production. The canned fish product is a superior product, but the quality and type of products produced are low quality and less desirable. Therefore, product diversification is needed to increase the added value of canned fish. The fluctuating production capacity at teaching factory (TeFa) Fish Canning is an obstacle in determining production capacity according to market demand. The aim of this research is to diversify products and optimize fish canning products. This research was carried out using two methods, namely selecting superior products for TeFa fish canning using the Analytical Network Process (ANP) method and determining production capacity using the Fuzzy Inference System (FIS)-Tsukamoto method. The research results show that TeFa fish canning's superior product was determined by considering 4 criteria and 12 sub-criteria to produce tongkol balado with the highest weight value and followed by sardines with chili sauce, yellow seasoning tuna, and tuna salt solution. Simulation results for optimizing canned fish production are 5.7863 q/day which provides the optimum supply of canned fish. Keywords: Analytic Network Process (ANP), Fish canning, Fuzzy Inference System (FIS) Tsukamoto, New product selection, Production capacity.
Pengaruh Penggunaan Pati Sukun sebagai Edible Coating terhadap Mutu Fisik dan Kimia Buah Tomat (Solanum lycopersicum L.) Selama Penyimpanan Findi Citra Kusumasari; Irene Ratri Andia Sasmita; Emi Kurniawati; Mohammad Mardiyanto; Angga Prasetyo
Journal of Food Security and Agroindustry Vol. 4 No. 2 (2026): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v4i2.974

Abstract

Tomato (Solanum lycopersicum L.) is a climacteric horticultural commodity that is highly susceptible to postharvest quality deterioration due to high respiration and transpiration rates. This study aimed to evaluate the effects of breadfruit (Artocarpus altilis) starch concentration as an edible coating material and storage duration at 25 °C on the physical and chemical quality of tomato fruit. The study used a completely randomized design (CRD) with a combination of breadfruit starch concentrations of 0%, 1%, 2%, 3%, 4%, 5%, and 6%, and storage durations of 0, 2, 4, 6, 8, and 10 days. The observed parameters included vitamin C content, weight loss, total soluble solids, texture, and pH. The results showed that breadfruit starch concentration and storage duration significantly affected vitamin C content, weight loss, and total soluble solids, but had no significant effect on texture and pH. The best treatment was obtained at a breadfruit starch concentration of 6%, which maintained the highest vitamin C content, minimized weight loss, and resulted in a lower final total soluble solids value compared with the other treatments. Breadfruit starch-based edible coating has the potential to be used as an environmentally friendly postharvest technology to maintain quality and extend the shelf life of tomato fruit.
PENDAMPINGAN PENGENDALIAN KUALITAS AIR SEBAGAI UPAYA PENINGKATAN MUTU PRODUKSI ICE TUBE DI UD FROZEN ICE JEMBER Mohammad Mardiyanto; Findi Citra Kusumasari; Aulia Brilliantina; Muhammad Ihsan Alfarizi; Degita Fahmi Brillyansyah; Yulia Rachmawati
Jurnal Padamu Negeri Vol. 3 No. 2 (2026): April : Jurnal Padamu Negeri (JPN)
Publisher : CV. Denasya Smart Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69714/1rv7fy18

Abstract

The production of crystal ice cubes poses a high risk of contamination because they are consumed without prior heating; therefore, the quality of the water used as the primary raw material is a crucial factor in ensuring product safety. At the micro enterprise level, water quality control is often not carried out systematically, even when filtration systems are in use. This situation was also observed at UD Frozen Ice, Jember, where water quality management remains reactive and lacks structured procedures or monitoring systems. This community service activity aims to enhance the partner’s capacity in water quality control through a simple and practical approach to strengthening operational systems. Implementation methods include identifying initial conditions, determining critical control points for water quality, designing a control system, providing implementation support, as well as monitoring and evaluation. The developed system includes the creation of a filtration maintenance schedule, tank cleaning procedures, and the implementation of a monitoring logbook. The results of the activity demonstrate improved consistency in water quality management, marked by the implementation of a more regular maintenance schedule, periodic tank sanitation, and the use of a recording system as a monitoring tool. Additionally, the partners demonstrated improved ability to identify potential deviations in water quality. Thus, system-strengthening-based assistance proved effective in enhancing raw material quality control at the micro industry. This approach has the potential to serve as a first step toward implementing a more comprehensive and sustainable food safety system. In practice, the implementation of maintenance schedules and monitoring logbooks provides easy-to-follow operational guidelines for maintaining consistent water quality throughout the production process.
Co-Authors Achmad Subagio Amanda Marenda Putri Angga Prasetyo Aulia Brilliantina Brilliantina, Aulia Brillyansyah, Degita Fahmi Degita Fami Brillyansyah Elok Bashirah Yuliana Emi Kurniawati Findi Citra Kusumasari Findi Citra Kusumasari Irene Ratri Andia Sasmita Mokhamad Fatoni Kurnianto Muhammad Ihsan Alfarizi Muhammad Ihsan Alfarizi Nurul Isnaini Fitriyana Putu Tessa Fadhila Wulandari, Elin Dwi Yulia Rachmawati Yulia Rachmawati Yuliana, Elok Bashirah