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All Journal International Journal of Power Electronics and Drive Systems (IJPEDS) JUTECH : Journal Education and Technology Bima Journal : Business, Management and Accounting Journal Journal of Tropical Food and Agroindustrial Technology JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Prima Magistra: Jurnal Ilmiah Kependidikan
Ma'ruf, Khakam
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Other

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Design system and performance analysis of fish storage box by utilizing solar energy Setiawan, Rizal Justian; Ma'ruf, Khakam; Darmono, Darmono; Suryanto, Indra Dwi; Hermawan, Andi Tri
International Journal of Power Electronics and Drive Systems (IJPEDS) Vol 15, No 4: December 2024
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijpeds.v15.i4.pp2591-2602

Abstract

Indonesia is a maritime country and many people work as traditional fishermen. Traditional fishermen generally use thermos filled with wet ice, ice boxes, or ice blocks to maintain the freshness of fish. The temperature obtained is still insufficient to maintain the fish’s quality and freshness. Furthermore, some existing technologies are expensive and use fossil fuels. Researchers designed and manufactured a cool box that utilizes solar energy to store fish. The experimental research method was conducted by testing the performance of the cool box device at four different locations. The results showed that the solar panel produced an average of 2,527.2 W of energy in a day, which can power the cool box device for 10 hours. To maintain the fish’s freshness with the reference temperature of 0 °C-5 °C, the device uses temperature control to prevent the fish from freezing, which damages its structure. The temperature control also helps the tool save energy, allowing it to last 170 minutes longer than without using the temperature control feature.
Utilization of Purple Sweet Potato (Ipomoea batatas 'Blackie') as Raw Ingredient in Pizza Production Khosyiati, Nur Evirda; Setiawan, Rizal Justian; Ma'ruf, Khakam; Azizah, Nur; Darmono
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 01 (2025): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v7i01.5083

Abstract

Indonesia remains highly dependent on wheat imports, reaching 7.39 million tons annually, threatening national food security. Additionally, this heavy reliance on wheat imports can jeopardize economic stability, as wheat prices are controlled by producing countries. Therefore, it is essential to find local food alternatives that can replace wheat, one of which is purple sweet potato (Ipomoea batatas Blackie), which is widely available in Indonesia. This study explores the potential of purple sweet potato as an alternative raw ingredient in pizza production to reduce dependence on wheat imports. The research employs an experimental method with qualitative and quantitative analysis. Pizza was prepared by partially substituting wheat flour with purple sweet potato, followed by an organoleptic test conducted by 20 panellists to evaluate taste, texture, aroma, color, and presentation. The results indicate that purple sweet potato pizza has a balanced nutritional composition, containing 250 kcal of energy, 40g of carbohydrates, 6g of protein, 8g of fat, 3g of fiber, 500IU of vitamin A, and 10mg of vitamin C per 100g. Market response to this product was highly positive, with an average overall score of 4.38 out of 5, indicating good consumer acceptance. The substitution of purple sweet potato in pizza not only enhances nutritional value but also offers a more sustainable local food alternative. This study concludes that this innovation has the potential to be developed within the food industry, support food diversification, and reduce reliance on imported wheat flour.
Utilization of Banana Stem (Musa paradisiaca L.) as a Raw Ingredient for Chip Production: Consumer Response Analysis and Economic Value Potential Khosyiati, Nur Evirda; Setiawan, Rizal Justian; Ma'ruf, Khakam; Azizah, Nur; Darmono
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 01 (2025): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v7i01.5089

Abstract

Banana stem or banana pith (Musa paradisiaca L.) is an often underutilized part of the banana plant, despite its high content of dietary fiber and polyphenols. This study aims to process banana stems into flour and use it as a base ingredient for producing chips, as well as to evaluate the product's quality based on sensory aspects and economic feasibility. The research method involves the process of banana stems flour production, mixing it with tapioca flour in various proportions, and conducting organoleptic testing with 22 panelists, consisting of academics and the general public. The results indicate that the optimal formulation is achieved with a 50% banana stem flour and 50% tapioca flour ratio. Quality testing showed that 95.4% of panelists rated the chips as savory with a distinct banana stem flavor, 100% agreed the color was brown and met the standard, 100% found the texture to be crisp and crunchy, and 97% considered the oval shape ideal. From an economic perspective, the production of these chips incurs a cost of IDR 50,000 per batch, with a selling price of IDR 1,500 per package and a net profit of IDR 1,450,000 per month. SWOT analysis and business strategy indicate that banana stem chips have potential for development as a home-based industry product with promising market prospects. In conclusion, the utilization of banana stems as a base ingredient for chips not only provides an innovative food alternative but also offers a competitive economic value.
Lotus Seed Tempeh Innovation to Increasing Local Food Availability Through Sustainable Alternatives Khosyiati, Nur Evirda; Setiawan, Rizal Justian; Ma'ruf, Khakam; Azizah, Nur
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 01 (2024): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i01.1621

Abstract

Limited food availability poses a significant challenge in keeping pace with rapid population growth. The impact is seen in the 30.8% of children under five in Indonesia who are stunted, signaling a serious nutritional problem. To solve this problem, it is important to find solutions that are healthy and affordable for the community. One of Indonesia's popular, affordable and versatile specialties is tempeh. However, the high consumption of tempeh poses a problem of domestic soybean availability for producers, prompting the search for alternative ingredients in the manufacture of tempeh. Lotus Fruit Seeds (Nymphaea sp.) were identified as a potential substitute for soybeans in making tempeh. The 71.06% carbohydrate and 10.86% protein content in these seeds offers an attractive alternative. This study attempted to use lotus fruit seeds as a raw material for tempeh, while gauging public responses to this product in terms of color, price, taste and aroma. Based on the results of the proximate analysis, the best experiment for processing tempeh from lotus seeds is boiling twice for 15 minutes each, because it can produce a high amount of protein, 37.38%. This study tried to use lotus fruit seeds as raw material for tempeh, while measuring public response to this product in terms of color, price, taste, and aroma. The results showed that tempeh from lotus fruit seeds has similar characteristics to soybean tempeh, the process of making tempeh from lotus seeds is relatively similar to soybean tempeh, although further research is needed to optimize the use of lotus. This has the potential to increase the economic value of lotus into a more meaningful alternative in food fulfillment in Indonesia.
Determining Factors Influencing Interest in Using Paper Packaging Among Indonesian Customers: A Sustainable Consumer Behaviour Approach Setiawan, Rizal Justian; Astini, Rina; Pujiwati, Ami; Ma'ruf, Khakam; Azizah, Nur; Rusmala, Amna; Sofie, Viola Indriana; Khosyiati, Nur Evirda
BIMA Journal (Business, Management, & Accounting Journal) Vol. 6 No. 1 (2025)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/bima.6.1.485-500

Abstract

Purpose: To analyze the determining factors influencing Indonesian consumers’ interest in using paper-based food packaging. In the context of increasing plastic waste and rising environmental concerns, the study seeks to evaluate behavioral tendencies supporting sustainable consumer practices aligned with sustainable goals. Methodology: A quantitative approach using an online questionnaire with a purposive sample of 710 respondents across Indonesia. The data were analyzed using IBM SPSS and Artificial Neural Network (ANN) models to explore complex relationships between sustainable consumer behavior (SCB) variable with attitude (AT), environmental insight (EI), environmental risk perception (ERP), governmental support & regulations (GSR), intention (IN), perceived behavioral control (PBC), and subjective norm (SN). Results: The survey results processed with ANN showed a high level of accuracy for all hypothesized relationships, with AT emerging as the most influential factor on SCB (97.75% accuracy), followed by PBC and IN. All seven tested hypotheses were positively accepted. Findings: Consumers’ positive attitudes significantly influence their sustainable consumption choices in the context of preference for paper packaging over plastic packaging, indicating a shift towards environmentally responsible behavior. Novelty: This study uniquely integrates ANN into behavioral research on sustainability, offering a more precise modeling of consumer intentions and patterns compared to traditional statistical methods. Originality: Unlike previous studies focused on general consumer habits, this research considers packaging material choices to present a comprehensive model of sustainable behavior in a developing country context, emphasizing behavioral modeling over object detection or vision-based methods. Conclusion: This study underscores the need to promote positive attitudes and awareness of negative environmental impacts when using plastic packaging to encourage sustainable consumer behavior. Paper packaging can be alternative strategies to reduce plastic waste. Type of Paper: Empirical research paper.
OPTIMIZING THE APPLICATION OF OCCUPATIONAL SAFETY AND HEALTH (K3) CULTURE IN THE LEARNING PROCESS OF MECHANICAL ENGINEERING PRACTICE Ma'ruf, Khakam; Setiawan, Rizal Justian; Darmono, Darmono; Khosyiati, Nur Evirda; Azizah, Nur
Prima Magistra: Jurnal Ilmiah Kependidikan Vol. 5 No. 1 (2024): Volume 5 Nomor 1 Tahun 2024
Publisher : Program Studi PGSD Universitas Flores

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/jpm.v5i1.3626

Abstract

The implementation of OSH in the workplace is a necessity for companies or institutions that brings great benefits to all workers and is not felt as a burdensome burden but rather awareness of workers from the risk of materials. Indonesia still has a low level of work safety when compared to developed countries, this makes the risk and level of work accidents in Indonesia still high. This study aims to find solutions to the problems that hinder the application of OHS in mechanical engineering practice. This study uses a qualitative approach to describe the application of occupational safety and health in the mechanical engineering workshop, descriptive methods used in this study, in the form of interviews, observations, and documentation to collect the necessary data.  SMK Negeri 2 Pengasih has included K3 planning as a guideline for implementing practical learning in the workshop. Teacher supervision and guidance in its application is quite good regarding the work to be done. However, OHS evaluation has not been fully conducted in practical learning at school. This is related to policy and improvement of evaluation development as a basis for implementing further learning. From the evaluation, shortcomings can be identified so that better planning can be made for workshop practice for students of SMK N 2 Pengasih.
ANALYSIS OF AUTODESK INVENTOR E-MODULE IMPLEMENTATION IN ENGINEERING DRAWING SUBJECT (CASE STUDY AT SMKS ALKHAIRAAT BAHODOPI VOCATIONAL HIGH SCHOOL MOROWALI) Darmono, Darmono; Setiawan, Rizal Justian; Ma'ruf, Khakam; Hudha, Mahda Enja Al; Khosyiati, Nur Evirda
JUTECH : Journal Education and Technology Vol 5, No 1 (2024): JUTECH JUNI
Publisher : STKIP Persada Khatulistiwa Sintang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31932/jutech.v5i1.3128

Abstract

Learning media is very necessary in the learning process in vocational high schools. The development and use of e-modules is one effort to increase students' understanding of lessons. This research used experimental methods and was conducted at Alkhairaat Bahodopi Vocational High School in the 2023/2024 academic year. The sample selection was class XI TP 1 with 10 students as the control class and class XI TP 2 with 10 students as the experimental class. The design of this research is Pretest-Posttest Control Group Design. The research instrument is student learning outcomes. Hypothesis testing uses the paired sample t-test. The analysis was carried out descriptively. The research results show that the use of E-Modules affects increasing student learning achievement compared to learning without E-Modules. This is proven by the sig value < 0.001 for both knowledge and skills values in the experimental class, which shows that the sig value is smaller than α = 0.05, so H0 is rejected and Ha is accepted. The implementation of learning with Autodesk Inventor e-modules in class XI TP 2 made a positive contribution in improving students' academic achievement, especially when compared to the usual learning in the classroom.
Co-Authors Ami Pujiwati Darmono Darmono Hermawan, Andi Tri Hudha, Mahda Enja Al Khosyiati, Nur Evirda Nur Azizah Rina Astini Rusmala, Amna Setiawan, Rizal Justian Sofie, Viola Indriana Suryanto, Indra Dwi