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All Journal Agrointek Jurnal Biologi Tropis JURNAL PengaMAS TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Journal of Agricultural Socio-Economics (JASE) Anjoro : International Journal of Agriculture and Business Jurnal Teknologi Kimia Unimal PERADABAN JOURNAL of ECONOMIC and BUSINESS Teknologi dan Industri Pertanian Indonesia Jurnal Pengabdian Masyarakat dan Riset Pendidikan Jurnal Tarreang: Tren Pengabdian Masyarakat Agrokompleks Jurnal Agribest
Sudirman Sudirman
Universitas Sulawesi Barat
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Social Sciences Other

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STRATEGI PENGEMBANGAN KLUSTER INDUSTRI LEDRE PISANG DI KABUPATEN BOJONEGORO Sudirman Sudirman; Dodyk Pranowo; Wike Agustin Prima Dania
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7185

Abstract

Ledre is one of the signature snacks from Bojonegoro Regency. The center for producing bananas ledre in Bojonegoro Regency are in Padangan and Purwosari Districts. The main ingredient used in producing ledre is plantain which grown in Bojonegoro Regency. The banana ledre industry has various problems such as the capital, labor, product quality, marketing and there is no cluster division for each type of business. The purpose of this study was to determine the cluster and strategy for the development of banana ledre industry in Bojonegoro Regency. The method used was K-means Clustering and Fuzzy Analytical Hierarchy Process (FAHP). The results of the analysis were determined as many as 3 clusters, they were cluster 1 as the medium industry group, cluster 2 for small industry group and cluster 3 for the household industry group. The alternative strategy for cluster 1 development is to collaborate with the Bojonegoro Regency Office to provide training and education for workers and the establishment of SOPs for workers. The alternative strategy for cluster 2 development is to collaborate with financial institutions in Bojonegoro Regency with competitive interest rates and establish cooperation with the Office of Cooperatives and SMEs related to the venture capital. While the alternative strategy for developing cluster 3 is cooperation with the Bojonegoro District Office regarding legality licensing and improving the quality of packaging materials.
Peningkatan derajat putih tepung apel malang menggunakan pengering vakum (Vacuum Drying) untuk mendapatkan suhu dan waktu pengeringan terbaik Puji Putro Ardianto; Lorine Tantalu; Sri Handayani; Sudirman Sudirman

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2740

Abstract

The purpose of this study was to increase the whiteness in the process of making apple flour so that it can be used as a base for making various kinds of food preparations. The treatment are comparing the best temperature and time, which each of them will be used in different times, namely 2 hours, 4 hours, 6 hours and 8 hours. This study used a ran-domized block design method (RAK) which was arranged in two factors, namely factor 2. And for temperature (T): 50˚C (T1), 55˚C (T2), 60˚C (T3), 65˚C (K4). The results of data analysis using ANOVA for all parameters showed significant differences. For the highest mean value for yield, whiteness, amylose and amylopectin content, crude fiber content was 14.50% respectively (at treatment temperature of 50oC with 2 hours drying time); 78.50% (at treatment temperature of 60oC with a drying time of 2 hours); 55.29% (at a temperature treatment of 65oC with a drying time of 8 hours); and 18.26% (at a tempera-ture treatment of 50oC with a drying time of 2 hours). Meanwhile, the lowest water con-tent value is at an average value of 17.46% at a temperature treatment of 65oC for 8 hours. The best treatment to produce apple flour with the best parameter value was ob-tained in the treatment with a temperature of 55oC with a drying time of 2 hours.
Stragtegi Pengembangan Klaster Industri Keripik Singkong Di Kabupaten Bojonegoro Menggunakan Metode K-Means Clustering dan Fuzzy AHP Sudirman Sudirman; Lorine Tantalu
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 1 (2023): Vol. (15) No. 1, April 2023
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (592.492 KB) | DOI: 10.17969/jtipi.v15i1.26832

Abstract

Bojonegoro Regency has excellent agro-industry potential, namely cassava. These commodities can be processed into superior regional products, namely cassava chips. The center of the cassava chip industry is in the Gayam sub-district and the Kalitidu sub-district. The problems faced by the cassava chip industry in Bojonegoro Regency are currently in the raw materials, technology, product quality, business capital, marketing, and there is still no cluster division. This study aimed to determine clusters and improvement strategies in each cluster of the cassava chip industry. The method used is the K-means Clustering method and Fuzzy AHP. The study's results determined 2 clusters of cassava chips industry based on the performance of the cassava chips industry and the quality of their products. Cluster 1 consists of 3 cassava chip industries, and cluster 2 consists of 4 cassava chip industries. The strategy for developing the cassava chip industry in cluster 1 is to establish partnerships with raw materials suppliers, plant cassava on private land, and manage the handling and supply of raw materials. The development strategy for cluster 2 is to innovate products, innovate packaging designs and conduct comparative studies in other cassava chips industries.
PEMBUATAN PROTOTIPE KEMASAN SEBAGAI UPAYA UNTUK MENINGKATKAN DAYA SAING PRODUK BAWANG GORENG SEBAGAI IKON DESA BANJAREJO, KECAMATAN NGANTANG, KABUPATEN MALANG Sudirman Sudirman; Dian Kartika Santoso; Atina Rahmawati; Moch Azkari Hisbulloh Akbar
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Publisher : UNIVERSITAS KHAIRUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/pengamas.v6i3.6081

Abstract

Pasca pandemi covid 19, geliat usaha keecil dan menengah kembali bergejolak. Perkembangan yang pesat membuat persaingan juga semakin ketat, terutama di sektor olahan pertanian. Penggiat UMKM olahan bawang goreng di Desa Banjarejo Kecamatan Ngantang Kabupaten Malang juga mengalami hal yang sama. Perlu adanya inovasi termasuk dalam hal desain kemasan. Pengembangan kemasan bawang goreng khas banjarejo bertujuan agar dapat melindungi bawang goreng dari kelembaban dan udara, serta menjaga rasa dan aroma bawang goreng tetap segar. Selain itu, kemasan juga harus menarik dan memudahkan konsumen untuk membuka dan menggunakan produk. Metode yang digunakan memiliki beberapa langkah yaitu persiapan pelaksanaan pengabdian dengan observasi dan wawancara terhadap stakeholder terkait. Selanjutnya adalah kegiatan pengabdian berupa sosialisasi, rencana tindak lanjut, serta monitoring dan evaluasi program. Kegiatan pengembangan kemasan produk olahan bawang goreng di Desa Banjarejo memberikan dampak positif berupa peningkatan kualitas visual kemasan, memberikan nilai tambah produk yang berimbas kepada harga jual dan pendapatan yang meningkat, serta informasi produk yang termuat di dalam kemasan menjadi lebih detail daripada sebelumnya.
EKSTRAKSI DAUN PULUTAN (Urena lobata Linn) DENGAN METODE SONIKASI DAN UJI AKTIVITAS ANTIBAKTERINYA Fadillah, Ummu Farah; Wakiah, Nurul; Trinoviyani, Trinoviyani; Sudirman, Sudirman; Azis, Nur Afni
Jurnal Teknologi Kimia Unimal Vol 13, No 2 (2024): Jurnal Teknologi Kimia Unimal - Nopember 2024
Publisher : Chemical Engineering Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/jtku.v13i2.19147

Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh konsentrasi etanol dalam proses ekstraksi daun pulutan terhadap aktivitas antibakteri, khususnya terhadap Propionibacterium acne, Staphylococcus aureus dan Staphylococcus epidermidis. Ekstraksi dilakukan dengan etanol pada konsentrasi 30%, 60%, dan 90%. Hasil penelitian memperlihatkan konsentrasi etanol berbanding lurus dengan diameter daya hambat, meskipun rendemen yang diperoleh menurun. Rendemen tertinggi diperoleh dengan etanol 30% (36,36%), diikuti oleh etanol 60% (19,27%), dan terendah dengan etanol 90% (8,48%). Uji antibakteri menunjukkan kemampuan tertinggi terhadap S. aureus dan S. epidermidis dicapai dengan ekstrak etanol 90% pada konsentrasi 500 mg/mL. Penelitian ini menegaskan bahwa konsentrasi pelarut berperan penting dalam mengekstraksi senyawa bioaktif yang efektif dalam menekan perkembangan bakteri.
Analisis Produktivitas Dengan Metode Objective Matrix (Omax) Pada Ukm Ud Pia Tulip Sudirman, Sudirman; Wirawan, Wirawan; Hendrawarman, Editya
Jurnal Agribest Vol. 8 No. 2 (2024): September
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/agribest.v8i2.1670

Abstract

UD Pia Tulip Merupakan Usaha Kecil dan Menengah (UKM) yang bergerak dalam industri makanan yang memproduksi Bakpia dengan jenis bakpia kering. UD Pia Tulip belum pernah  menghitung dan mengetahui produktivitas yang dicapai karena belum pernah melakukan analisa produktivitas, melainkan hanya mengevaluasi dari hasil penjualan bakpia. Tujuan penelitian ini adalah menganalisis tingkat produktivitas dengan metode Objective matrix (OMAX) serta memberikan usulan perbaikan pada produksi bakpia di UD Pia Tulip. Analisis produktivitas dilakukan pada periode April 2022 Sampai Maret 2023. Analisa data mengunakan metode OMAX, pembobotan kriteria menggunakan metode Fuzzy Analytical Hierarchy Process (FAHP). Kriteria yang diukur meliputi produktivitas bahan baku, energi listrik, jam mesin dan jam kerja.  Nilai indeks produktivitas tertinggi terdapat pada periode Desember 2023 sebesar 953,214%, nilai indeks produktivitas yang terendah pada periode Mei 2022 sebesar -70,873%. Usulan perbaikan untuk menghasilkan output sebanyak 27.792 buah bakpia, diperlukan bahan baku sebesar 595,931 kg, penggunaan energi listrik sebanyak 104 Kwh, untuk jam kerja dan jam mesin sudah memenuhi dan mencapai level 10
ANALISIS PENERAPAN GMP PADA PRODUKSI IKAN TERI NASI (Stolepherus sp.) DI PT. MARINAL INDOPRIMA, PAMEKASAN : Studi pada Produksi Ikan Teri Nasi di PT. Marinal Indoprima Pamekasan Sudirman Sudirman; Lorine Tantalu
Peradaban Journal of Economic and Business Vol. 4 No. 1 (2025)
Publisher : Pustaka Peradaban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59001/pjeb.v4i1.302

Abstract

Anchovy (Stolephorus sp.) is a leading export commodity in Indonesia’s fisheries sector. However, the processing practices at PT. Marinal Indoprima, Pamekasan, remain largely manual and insufficiently compliant with product safety standards. This study aims to analyze the implementation level of Good Manufacturing Practice (GMP) and quality control based on Indonesian Ministry of Industry Regulation No. 75/M-Ind/Per/7/2010 at the company. A qualitative descriptive approach was employed, utilizing in-depth interviews, on-site observations, and questionnaires to evaluate the alignment of production processes with GMP criteria. Data were compared to regulatory standards through gap analysis using comparative tables. The results revealed suboptimal GMP implementation, particularly in production facility layout, wall conditions in production rooms, and employee discipline in maintaining hygiene and sanitation. Non-compliance with sanitation procedures poses potential risks to the safety of export products. The study concludes that enhancing production facilities, providing GMP training for employees, and strengthening internal monitoring systems are critical to ensuring compliance with national and international quality standards. Ikan Teri Nasi (Stolepherus sp.) merupakan komoditas ekspor andalan dalam sektor perikanan Indonesia. Proses pengolahan ikan teri nasi masih banyak menggunakan cara yang manual sehingga mengesampingkan keamanan produk. GMP (Good Manufacturing Practice) merupakan suatu pedoman untuk memastikan produk yang dihasilkan aman dan layak dikonsumsi, pedoman ini dapat diterapkan di PT. Marinal Indoprima, Pamekasan sebagai produsen yang memproduksi ikan teri nasi berkemasan dan bergerak dibidang ekspor. Tujuan penelitian ini adalah menganalisis tingkat penerapan Good Manufacturing Practice dan pengendalian kualitas mutu berdasarkan Peraturan Menteri  Perindustrian Republik Indonesia Nomor: 75/M-Ind/Per/7/2010. Metode yang digunakan adalah wawancara, observasi dan kuisioner kemudian membuat tabel untuk diformasikan dengan Peraturan Menteri  Perindustrian Republik Indonesia Nomor: 75/M-Ind/Per/7/2010 sesuai dengan kondisi yang ada di PT. Marinal Indoprima, Pamekasan. Hasil penelitian menunjukkan penerapan Good Manufacturing Practice masih kurang diterapkan karena beberapa variabel seperti tata letak fasilitas fasilitas, dinding dalam ruang produksi, serta kurangnya kedisiplinan tentang kebersihan dan sanitasi karyawan sebagai agen yang bersentuhan langsung dengan produk
Service quality and consumer satisfaction in a local agrifood café: a case study of Jazz Café, Malang Regency Mushollaeni, Wahyu; Sudirman, Sudirman; Tantalu, Lorine; Suhindra, Rahmad
Journal of Agricultural Socio-Economics (JASE) Vol. 6 No. 1 (2025): Journal of Agricultural Socio-Economics (JASE)
Publisher : University of Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jase.v6i1.23181

Abstract

Consumer satisfaction is an emotional response that arises when expectations toward a product or service are fulfilled; conversely, disappointment emerges when those expectations are not met. Amid the rapid growth of the café or coffee shop industry in Malang City, consumer satisfaction has become an increasingly important aspect to consider. However, many business operators have not yet systematically conducted surveys or evaluations of customer satisfaction regarding the services they provide. As a result, the potential for improving service quality remains underutilized. This study was conducted at Jazz Café, located in Jetak Ngasri, Mulyoagung, Dau District, Malang Regency, East Java. The objective of this research is to measure the level of customer satisfaction and to identify service elements that require improvement to enhance service quality. The study employs the Importance Performance Analysis (IPA) method. Data collection was carried out through the distribution of questionnaires containing 19 attributes to 50 respondents. The data processing stages included an analysis of respondent characteristics and IPA analysis, encompassing the measurement of conformity between performance and customer satisfaction, as well as the mapping of service attributes within a Cartesian diagram. The findings indicate that the overall customer satisfaction level is 89.30%, suggesting that the services have met customer expectations. The attribute with the highest satisfaction level is the ease of the payment process, 102.34%, while the lowest is the availability of supporting facilities, 54.78%. The quadrant analysis reveals that most attributes fall into Quadrants II, III, and IV, indicating that customers are generally satisfied with these attributes. However, there are five attributes located in Quadrant I that require greater attention: employee politeness in treating customers, the availability of supporting facilities, comfort and quantity of seating, product and service quality in relation to price, and the café’s interior design. These attributes are considered important by customers, yet their execution remains suboptimal.
Strategy Rumah BUMN PLN dalam Pengembangan UMKM melalui Klusterisasi UMKM di Kabupaten Majene, Sulawesi Barat: Penelitian Rizki Abdillah Tanjung; Sahrul Salam; Sudirman
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 3 No. 4 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 3 Nomor 4 (April 2025
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v3i4.2023

Abstract

The development of the number of MSMEs in Majene Regency continues to increase but is not followed by the development of these MSMEs. The MSME Clustering Strategy carried out by Rumah BUMN PLN Majene aims to develop MSMEs in Majene Regency, so that MSMEs continue to grow and their income increases. This type of research uses a qualitative descriptive method. Data collection techniques used are observation, interviews and documentation studies. Data analysis used is data reduction and conducting data validity with source triangulation techniques. The results of the study indicate that the MSME Clustering Strategy implemented by Rumah BUMN PLN Majene plays a role in developing MSMEs in Majene. MSME Clustering is carried out by grouping MSMEs into classes such as Bronze, Silver, Gold and Platinum. This clustering makes it easier for Rumah BUMN PLN to monitor the development of each MSME and determine the right activity program according to the needs of MSMEs.
Storage Stability Analysis of Crude Amylase Extract from Banana Peel by Solid State Fermentation Wakiah, Nurul; Fadillah, Ummu Farah; Sudirman, Sudirman; Riskawati, Riskawati
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.9855

Abstract

Banana peel is a carbohydrate-rich by-product with potential as a fermentation substrate for enzyme production. This study aimed to evaluate the amylase production and storage stability of enzymes obtained through solid-state fermentation (SSF) of banana peel flour using Bacillus subtilis and Bacillus licheniformis. Fermentation was conducted for 24 and 48 hours, followed by crude enzyme extraction and storage for 24 hours at room temperature. Proximate analysis revealed banana peel flour contained 78.64% carbohydrates and 46.24% starch, supporting its suitability as a fermentation medium. The highest amylase activities were 50.36 IU/mL/min (B. subtilis) and 56.33 IU/mL/min (B. licheniformis) after 24 hours, with comparable values at 48 hours. However, enzyme activity declined by over 78% after 24 hours of storage, indicating low stability at room temperature. These findings confirm that banana peel flour is an effective, low-cost substrate for amylase production via SSF. Nevertheless, stabilization strategies post-fermentation are crucial to preserve enzyme activity during storage. This study highlights the dual benefit of converting agricultural waste into valuable enzymes and supports further research on improving enzyme shelf-life for industrial applications.
Co-Authors Alwi, Achmad Nur Syawal Atina Rahmawati Azis, Nur Afni Dodyk Pranowo Editya Hendrawarman Fadillah, Ummu Farah Lorine Tantalu Lorine Tantalu Lorine Tantalu Mochammad Azkari Hisbulloh Akbar Nurul Wakiah Puji Putro Ardianto Riskawati Riskawati, Riskawati Rizki Abdillah Tanjung Sahrul Salam Santoso, Dian Kartika Sri Handayani Suhindra, Rahmad Trinoviyani Trinoviyani, Trinoviyani Wakiah, Nurul Wike Agustin Prima Dania Wirawan Wirawan