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All Journal AGRIEKONOMIKA Agrointek Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri REKAYASA Jurnal Sains dan Teknologi Pangan Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Jurnal Agritechno Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Proceeding of the International Conference on Family Business and Entrepreneurship (ICFBF) Reinforce: Journal of Sharia Management Journal of Fisheries & Marine
Ulya, Millatul
Agroindustrial Technology, Faculty Of Agriculture, University Of Trunojoyo Madura
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Other

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ANALISIS STRATEGI PENGEMBANGAN INDUSTRI JAMU TRADISIONAL DI KABUPATEN BANGKALAN - MADURA Risa Dewi Munica; Millatul Ulya; Muhammad Fakhry
AGROINTEK Vol 11, No 2 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i2.3057

Abstract

Data of Disperindag Bangkalan Regency (2015), shows that Bangkalan Regency has 20 herbal medicine industries. After doing research survey there are some herbal medicine industries that have been inactive, so that this research is conducted to find out alternative strategy that can be used as an effort to develop herbal medicine industry in Bangkalan Regency. This research used analysis of internal environment (IFE) and external (EFE), External-internal matrix (IE), SWOT and QSPM matrix (Quantitative Strategic Planning Matrix). There are 16 internal factors and 11 external factors. As for alternative strategy there are 5 alternatives obtained from SWOT matrix and IE matrix. In the QSPM matrix, the priority of strategy is 1. Maintain and improve product quality, 2. Increase promotional activities and expand the marketing area,3. Improving relationships with government and other agencies, 4. Maintain company image, and 5. Develop cooperation with other industries outside the region
ANALISIS PEMBOBOTAN KEY PERFORMANCE INDICATOR (KPI) DENGAN SCOR MODEL MENGGUNAKAN METODE ANALITICAL HIERARCHY PROCESS (AHP) PRODUK KEJU MOZZARELLA DI CV BRAWIJAYA DAIRY INDUSTRY, JUNREJO KOTA BATU Ariani Ariani; Millatul Ulya; Abdul Azis Jakfar
AGROINTEK Vol 11, No 1 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i1.2705

Abstract

Penelitian ini bertujuan untuk menganalisis pembobotan Key performance Indicator dengan model SCOR menggunakan metode Analitical Hierarchy Process (AHP) produk keju mozzarella di CV Brawijaya Dairy Industry. Hasil penelitian di peroleh 36 Key Performance Indicator yang disesuikan dengan model SCOR yaitu plan, source, deliver, make (process), dan return. Hasil pembobotan dengan menggunakan pembobotan AHP pada hierarki tingkat 1 yang memiliki bobot tertinggi adalah make (process) dengan nilai bobot 0,534. Hal ini dikarenakan perusahaan mementingkan kualitas produk yang dipengaruhi oleh proses produksi. Pada hierarki tingkat 2 bobot tertinggi terdapat pada variabel reliability dengan total bobot 0,739. Sedangkan nilai bobot tertinggi pada hierarki tingkat 3 (Key Performance Indicator)  adalah pada KPI 24 Kehandalan kinerja karyawan dalam mengolah menjadi produk jadi dengan total bobot 0,180.
PERANCANGAN ULANG TATA LETAK FASILITAS PRODUKSI PABRIK TAHU SRIKANDI JUNOK BANGKALAN Muh Faishol; Sri Hastuti; Millatul Ulya
AGROINTEK Vol 7, No 2 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i2.2051

Abstract

Industrial problems not only in how much investment should be planted, production and marketing procedures but requires planning production facilities covering the location of facilities planning and design of facilities. Facility design is important to get the best layout in the transport of materials so that the production process takes place quickly. This study aimed to redesign the layout of factory production facilities from the Srikandi’s Tofu industry at the district of Bangkalan to be more effective. This design based on the connectivity of production process flow and the distance of material removal. The method used in this study is Blocplan method. Best layout results using Blocplan produce 1.00 layout score and 5-6 distance proximity to the exchange boiler room and the room soaking
Life cycle assessment of raw and fried tette chips production Millatul Ulya; M. Fuad Fauzul Mu’tamar; R. Arief Firmansyah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 1 (2020)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2020.003.02

Abstract

Madura has typical cassava-based food products including cassava chips, raw tette chips and fried tette chips produced by Small and Medium-sized Enterprises (SMEs). The production process of the three products varies and produces different environmental impacts. This study aims to evaluate and compare environmental impact assessments in the production of raw tette chips and fried tette chips using Life Cycle Assessment (LCA) approach. This study evaluates the product life cycle from the procurement of raw materials until the product is consumed. The results showed that fried tette chips had a lower environmental impact than raw tette chips per 500 gram basis. Climate change, photochemical oxidation and eutrophication are environmental impacts identified in this study. The results of this study are expected to get a comprehensive environmental footprint of the product system with respect to sustainable production and consumption.
The analysis of sustainability index of the people’s salt industry in Pamekasan using multi dimension scaling Raden Faridz; Holilah Holilah; Millatul Ulya
Proceeding of the International Conference on Family Business and Entrepreneurship 2022: Proceeding of the 5th International Conference on Family Business and Entrepreneurship
Publisher : President University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (418.019 KB) | DOI: 10.33021/icfbe.v2i1.3628

Abstract

This study aims to find out the dominant factors or the cause of failure in the salt industry and also to find out the value of the sustainability index of the people’s salt industry in Pamekasan. The analytical method used in this study is the analysis of sustainability status with the “sustainability index of salt” approach that resulted from Rapfish analysis to determine the sustainability status of the people's salt industry in Pamekasan. Based on the analysis result of the sustainability status with the sustainability index approach, it shows that the value of ecological dimension (66.09) in the category is quite sustainable, meanwhile the economic dimension (49,33), social dimension (47,06), technological dimension (43,41), and institutional and policy dimension (39,73). Each of the dimensions is classified as a less sustainable category. To improve the sustainability status of the people’s salt industry in Pamekasan, the improvements to the institutional and policy dimension must be the main priority in the management of people’s salt industry in Pamekasan. The priority of improvement is also determined by the value of leverage analysis. The highest value of the attribute on leverage analysis becomes the first attribute that must be improved, so the priority of improvement needs to be focused on people’s dependence on salt dike business, the role of farmers for business sustainability, and society’s empowerment. 
Social Media Marketing and Sustainability of Small and Medium Enterprises (SMEs) During COVID-19 Pandemic: Case Study of Gucheez, Central Java, Indonesia Mohammad Fuad Fauzul Mu'tamar; Millatul Ulya; Burhan Burhan; Fajar Kurniawan
Agriekonomika Vol 12, No 1: April 2023
Publisher : Department of Agribusiness, Faculty of Agriculture, Universitas Trunojoyo Madura, Indonesi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agriekonomika.v12i1.16524

Abstract

The Covid-19 pandemic harms the countries' economies, particularly in small and medium enterprises (SMEs). To stay in business, they must be able to adapt to digital technology. Traditional product marketing must transform into digital marketing, including social media marketing. This research aims to examine social media marketing and its impact on the sustainability of SMEs. This study employs a qualitative descriptive research design. This study reveals that SMEs must be able to use social media marketing to maintain their sustainability. In challenging situations, SMEs become more creative and innovative to adapt to the digital technology era. The company remains sustainable, and the company's financial condition has improved as a result of the implementation of social media marketing.
PENGARUH PENAMBAHAN TEMPE DAN TEPUNG TAPIOKA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN HEDONIK NUGGET NANGKA MUDA (Artocarpus heterophyllus LMK) Uswatun Hasanah; Millatul Ulya; Umi Purwandari
Jurnal Pangan dan Agroindustri Vol. 8 No. 3: July 2020
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2020.008.03.5

Abstract

Pemanfaatan nangka muda dalam pembuatan nugget yang dikombinasikan dengan bahan nabati menjadikan nugget nangka muda dapat dikonsumsi baik kalangan vegetarian maupun non vegetarian. Penambahan tempe dan tepung tapioka berfungsi untuk meningkatkan protein dan memperbaiki tekstur nugget nangka muda. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tempe, tapioka dan interaksi keduanya terhadap karakteristik fisikokimia dan hedonik nugget nangka muda. Penelitian ini juga bertujuan untuk mengetahui proporsi terbaik berdasarkan metode Comparative Performance Index (CPI). Penelitian ini menggunakan RAL 2 faktor yaitu proporsi tempe dan proporsi tapioka. Proporsi tempe yang digunakan yaitu 0 %, 10 %, 20 % dan 30 %. Sedangkan proporsi tapioka yang digunakan yaitu 10 % dan 20 %. Parameter uji pada penelitian ini antara lain kadar air, tekstur, kadar lemak, kadar protein dan uji hedonik. Hasil penelitian menunjukkan proporsi tempe berpengaruh nyata terhadap hardness, chewiness, kadar protein dan kadar lemak. Proporsi tapioka berpengaruh nyata terhadap kadar air, hardness, cohesiveness, springiness, gumminess, chewiness, kadar protein, kadar lemak dan tekstur (hedonik). Interaksi antara proporsi tempe dan tapioka berpengaruh terhadap kadar protein dan kadar lemak. Proporsi terbaik berdasarkan metode CPI adalah nugget dengan proporsi tempe 30 % dan tapioka 20 %. Kadar air, kadar protein dan kadar lemak nugget berturut-turut yaitu 36,75 %; 5,093 % dan 9,777 %.
Best Alternatives Determination and Financial Feasibility Analysis of the Cleaner Production Application at Amplang Crackers Industry [Penentuan Alternatif Terbaik dan Analisis Kelayakan Finansial Penerapan Produksi Bersih Industri Kerupuk Amplang] Kurnia Putri; Millatul Ulya; Umi Purwandari
Jurnal Ilmiah Perikanan dan Kelautan Vol. 11 No. 2 (2019): 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.v11i2.12607

Abstract

AbstractSmall-medium enterprises "Bintang Kertasada” is the mackerel fish crackers industry in Sumenep which generates solid and liquid waste, negatively affecting the environment. Therefore, a strategy in reducing the volume of waste produced and its impacts is the implementation of cleaner production and further determined through this present study. A method of AHP (Analytical Hierarchy Process), followed by feasibility study through BEP (Break Event Point), PP (Payback Periode), B/C Ratio (Benefit-Cost Ratio), NPV (Net Present Value), and IRR (Internal Rate of Return) analysis were performed. This study demonstrated that the best alternative was processing fish skin into crackers that was attributed by the AHP score of 0.565. Furthermore, the financial feasibility analysis indicated that the production of fish scale crackers was feasible, indicated by the BEP of IDR 4,412 with 27,617 units produced, PP of 11 months, B/C ratio of 1.2, NPV of IDR 23,176,128, -, and IRR of 27.12%. Overall, the processing solid waste of fish skin into crackers was the best alternative with the most financial feasibility.AbstrakUD. Bintang Kertasada-Sumenep merupakan salah satu industri pengolahan kerupuk amplang yang menghasilkan limbah padat dan cair. Selama ini, limbah yang dihasilkan sudah ditangani secara optimal namun tidak pada limbah padat kulit ikan. Produksi Bersih merupakan salah satu strategi yang digunakan untuk mengurangi pencemaran lingkungan dengan mengurangi jumlah sumber daya dan limbah hasil samping produksi. Tujuan dari penelitian ini adalah mengetahui alternatif terbaik penerapan produksi bersih di UD. Bintang Kertasada-Sumenep dan mengetahui kelayakan finansial dari alternatif terbaik tersebut. Alternatif penerapan produksi bersih yang digunakan adalah kerupuk kulit ikan, keripik kulit ikan crispy, kulit ikan goreng berbalut telur asin, minyak kult ikan, gelatin dan lem kulit ikan. Penentuan alternatif terbaik dilakukan dengan metode AHP (Analytical Hierarchy Process). Parameter kelayakan finansial menggunakan perhitungan BEP (Break Event Point), PP (Payback Periode), B/C Ratio (Benefit Cost Ratio), NPV (Net Present Value), dan IRR (Internal Rate of Return). Hasil Penelitian menunjukkan bahwa alternatif terbaik yakni mengolah limbah padat kulit ikan menjadi kerupuk dengan nilai bobot sebesar 0,565. Analisis Kelayakan finansial menunjukkan bahwa produksi kerupuk kulit ikan layak untuk dilakukan dengan perolehan BEP harga sebesar Rp. 4.412, BEP produksi sebanyak 27.617 kemasan, PP selama 11 bulan, B/C Ratio 1,2, NPV sebesar Rp 23.176.128, dan IRR sebesar 27,12%.
Pengembangan Produk Minuman Herbal Berbasis Teh Cabe Jawa (Piper retrofractum Vahl.) Menggunakan Metode Value Engineering Ulya, Millatul; Wasilah, Wasilah; Faridz, Raden
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 2 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2020.009.02.5

Abstract

AbstrakMinuman herbal merupakan minuman berbahan dasar bagian tumbuhan yang berkhasiat bagi tubuh. Salah satu tumbuhan berkhasiat yang dapat diolah menjadi minuman herbal yaitu cabe jawa, namun selama ini cabe jawa hanya digunakan sebagai bahan pembantu dalam pembuatan jamu dan minuman herbal lainnya. Oleh karena itu, terdapat peluang pengembangan produk berbasis cabe jawa sebagai bahan baku utama. Penelitian ini bertujuan untuk mengetahui alternatif pengembangan produk minuman herbal berbasis teh cabe jawa mengunakan metode Value Engineering dengan 5 tahapan, yaitu tahap informasi, kreatif, analisis, pengembangan, dan rekomendasi. Penelitian ini menghasilkan 5 alternatif pengembangan produk minuman herbal berbasis cabe jawa dengan skor tertinggi. Masing-masing alternatif berbeda pada proporsi daun teh dan cabe jawa, berat per kantong, jenis kemasan dan penggunaan benang. Alternatif terbaik yang diperoleh yaitu alternatif 3 dengan kondisi proporsi daun teh dan cabe jawa (1:2) dengan berat < 2 (1-2) gr/ kantong, jenis kemasan box dengan menggunakan benang. Rasio nilai tambah minuman cabe jawa celup dengan metode Value Engineering sebesar 52,095% dengan persentase keuntungan 34,251% dari produk sebelumya dan nilai tambah sebesar Rp5.822,81.Kata Kunci: minuman herbal, teh cabe jawa, Value Engineering AbstractHerbal drinks are drinks based on plant parts that are beneficial for health. One of the beneficial plants that can be processed into herbal drinks is Java long pepper. So far, Java long pepper only used as a supporting ingredient in producing herbs and other herbal drinks. Therefore, there is an opportunity to develop Java long pepper-based products as the primary raw material. This study aims to determine the product development of herbal drink based on Java long pepper tea using the Value Engineering method with five stages (information, creative, analysis, development, and recommendation stages). This study resulted in 5 alternatives for herbal drink products based on Java long pepper tea with the highest score. Each alternative is different in the proportion of tea leaves and Java long pepper, weight per bag, type of packaging, and use of teabag yarn. The best alternative obtained is alternative 3 with the condition of the proportion of tea leaves and Java long pepper (1: 2) with a weight of <2 (1-2) gram per bag and type of box packaging using teabag yarn. The ratio of value-added to Java long pepper tea with the Value Engineering method is 52.095%, with a profit percentage of 34.251% from the previous product and an added value of Rp5,822.81.Keywords: herbal drinks, java long pepper tea, Value Engineering
Edukasi Pangan Halal dan Program Sertifikasi Halal Skema Self-Declare bagi UMKM Di Desa Gumulan, Kec. Kesamben, Kab. Jombang Maflahah, Iffan; Nurhidayah, Enung Siti; Hidayati, Darimiyya; Supriyanto, Supriyanto; Probowati, Banun Diyah; Faridz, Raden; Hidayat, Khoirul; Mu'tamar, Mohammad Fuad Fauzul; Ulya, Millatul; Lisdayana, Nurmalisa; Cystiana, Chika Uca; Verdiana, Hanif Risma
Darmabakti : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 5 No 01 (2024): Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Lembaga Peneliian dan Pengabdian Masyarakat (LPPM) Universitas Islam Madura (UIM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/darmabakti.2024.5.01.134-140

Abstract

Desa Gumulan, Kec. Kesamben, Kab Jombang memiliki banyak produk pangan yang dihasilkan oleh masyarakat sekitar. Pelaku usaha mayoritas belum melakukan proses sertifikasi halal kurangnya kepedulian pelaku usaha akan pentingnya sertifikasi halal dan terbatasnya informasi untuk proses pengajuan sertifikasi halal yang dianggap rumit. Edukasi akan pentingnya pengetahuan tentang pangan halal dan Program Sertifikasi Halal Skema Self-Declare bagi usaha menengah Di Desa Gumulan dapat menjadi solusi. Tahapan kegiatan edukasi adalah: (1) Tahap persiapan dilakukan melalui berkomunikasi dengan aparat desa; (2) Pemaparan materi sertifikasi halal; (3) Tutorial pendaftaran sertifikasi halal gratis (SEHATI) dengan self-declare; dan (4) Penyebaran kuesioner untuk mengetahui proses keberhasilan kegiatan. Kegiatan ini mampu mengedukasi masyarakat untuk melakukan proses sertifikasi produk yang dihasilkan dengan dibuktikan pengajuan NIB sebagai syarat utama pengajuan sertifikasi halal skema self-declare.
Co-Authors Abdul Azis Jakfar Ach Supriyanto Ariani Ariani Aronika, Nadiyah Ferah Burhan Burhan Burhan Burhan Cystiana, Chika Uca DARIMIYYA HIDAYATI Elfrida Ratnawati Enung Siti Nurhidayah Fajar Kurniawan Falah, Aizetul Fauzul Mu’tamar, Mohammad Fuad Firmansyah, Raden Arief Holilah Holilah Iffan Maflahah Khoirul Hidayat Kurnia Putri Lisdayana, Nurmalisa Muh Faishol Muhammad Fakhry Mu’tamar, Mohammad Fuad Fauzul Prastika, Yuni Dwi Probowati, Banun Diyah Raden Faridz Risa Dewi Munica Sri Hastuti Sugiarti, Apriliany Supriyanto Supriyanto Umi Purwandari UMI PURWANDARI Uswatun Hasanah Verdiana, Hanif Risma Wasilah Wasilah