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All Journal Hemera Zoa AGRIKA TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX PARAHITA : Jurnal Pengabdian kepada Masyarakat Journal Research of Social Science, Economics, and Management Asian Journal of Management, Entrepreneurship and Social Science

Deny Utomo

Universitas Yudharta Pasuruan

Author-ID : 870527

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Languange, Linguistic, Communication & Media Social Sciences

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STRATEGI PENDEKATAN SUPPLY CHAIN MANAGEMENT PADA PROSES PRODUKSI DAN SALURAN DISTRIBUSI TERHADAP AGROINDUSTRI MANGGA (Mangifera indica) DI KABUPATEN PROBOLINGGO Deny Utomo

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Supply chain management merupakan manajemen rantai pasokan atau manajemen organisasi yang saling berkaitan dan saling berintegrasi satu sama lain baik dengan konsumen maupun pemasok dalam suatu proses untuk menghasilkan nilai produk dan jasa bagi konsumen. Metode penelitian ini menggunakan empat metode, antara lain ; 1) Structural Equation Model (SEM) untuk menguji ketepatan model hipotetik secara empirik yang telah dikembangkan melalui justifikasi teoritis dan hubungan antar variabel yang dibangun dalam model, 2) model kelembagaan Agroindustri mangga Arumanis di Kabupaten Probolinggo dengan metode Interpretative Structural Model (ISM) yang dikembangkan melalui justifikasi teoritis dan keterlibatan beberapa lembaga baik pemerintah maupun swasta, 3) model analisis harga jual optimal mangga Arumanis Grade A, B, C di petani, pemasok dan eksportir dimasing-masing kecamatan (Besuk, Krejengan, Pajarakan) dengan metode Goal Programming (GP), dan 4) model transportasi dengan mencari total biaya minimum transportasi mangga Arumanis Grade A, B, C dimasing-masing kecamatan (Besuk, Krejengan, Pajarakan) dengan Method Vogel’s Approximation (VAM). Hasil penelitian menunjukkan bahwa, 1) faktor keberhasilan supply chain management berpengaruh signifikan paling besar terhadap proses produksi dan saluran distribusi mangga Arumanis, 2) proses produksi berpengaruh signifikan terhadap saluran distribusi dan agroindustri mangga Arumanis segar, 3) Saluran distribusi berpengaruh signifikan terhadap agroindustri mangga Arumanis segar, 4) Agroindustri mangga Arumanis segar berpengaruh signifikan terhadap agroindustri mangga Arumanis olahan, 5) Elemen kunci kelembagaan adalah Disperindag, 6) Harga jual maksimal mangga Arumanis Grade A di petani Rp. 15.376,-/kg, pemasok Rp. 28.269,-/kg, dan eksportir Rp. 39.201,-/kg. Sedangkan harga jual maksimal mangga Arumanis Grade B di petani Rp. 5.916,-/kg, pemasok Rp. 11.716,-/kg, dan eksportir Rp. 32.083,-/kg. Harga jual maksimal mangga Arumanis Grade C di petani Rp. 2.386,-/kg dan pemasok Rp..447,-/kg. 7) Total biaya minimum transportasi mangga Arumanis Grade A sebesar Rp. 896.489,-/ton, Grade B sebesar Rp. 710.625,-/ton, dan Grade C sebesar Rp. 509.000,-/ton

Pengaruh varietas dan konsentrasi broth kulit pisang sebagai media alternatif pertumbuhan Aspergillus niger Nucky Istiqomah Mulyawati; Muh. Aniar Hari Swasono; Deny Utomo

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Banana is an influential agriculture commodity in Indonesia, for consuming the fruit or making use of the leafs and steam, with high demand of banana fruit, there’s also left with tons of peel waste. Banana peel waste which usually contain cellulose (35 %–50 %), hemicellulose (25 %–30 %), and lignin (25 %–30 %). The fruit peel wastes containing sugars that are metabolized by microorganisms which make the potential of microbiology growth. Aspergillus niger as one of influental fungi for industrial can be used on production of α-Amylase. The experimental design used was Completely Randomized Design factorial with two factors. Factor I is Banana peel variety, with 4 level which contain ( Ambon Banana Peel, Kepok Banana Peel, Raja Banana Peel and Candi Banana Peel. Factor II is broth media concentration with 3 level ( 2gr banana peel : 100ml Aquadest ; 4gr banana peel : 100ml Aquadest; 6gr banana peel : 100ml Aquadest) with the result 12 combinations with 3 repeat. The result of the streak will be observed for seven days. The result of analysis will be analyzed with Analysis of Variance (ANOVA), if there’s a significant result, the analysis will be continued to LSD test 5%. The result of research pointed that variance of banana peel and concentration of broth media did show significant difference according to ANOVA result on day one until seven. Best variance of treatment found in V2K3 (Kepok Banana Peel with 6gr / 100ml concentration) resulted with average diameter reaching 55mm.

Pengaruh penambahan tepung ubi jalar ungu (Ipomoea batatas L.) dan tepung umbi porang (Amorphophallus oncophyllus) terhadap karakteristik fisikokimia dan organoleptik biskuit Deny Utomo; Dini Octasari

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v14i2.4177

Introduction: Biscuits are snacks made from flour and fat that are baked and have a long shelf life. Biscuits contain carbohydrates, fats and calories which are high but low in fiber, vitamins and minerals. This study aims to determine the proportion of the addition of purple sweet potato flour and elephant foot tuber flour to the best physicochemical and organoleptic properties of biscuits. Method: This method used in the study of purple sweet potato flour and elephant foot flour biscuits was a randomized block design with 5 treatment substitutions and 3 replications, resulting in 15 trials. Results:The best results for biscuits were in the P5 treatment (17.5% purple sweet potato flour : 12.5% elephant foot tuber flour) with the results of the physicochemical analysis of fracture strength of 13.07 N, antioxidant activity of 81.88 mg/ml, moisture content of 3.11%, ash content of 1.74% and organoleptic test of taste 4.00 (like), aroma 4.00 (like), color 2.88 (rather like) and texture 4.08 (like). Conclusion: Treatment substitution with the addition of purple sweet potato flour and elephant foot tuber flour had a significant effect on the parameters of breaking strength, antioxidant activity, moisture content, ash content, taste, color and texture. But it has no real effect on the flavor.

Co-Authors Ahmad Zainul Arifin Alfi Ro’isatul Muna Cahyuni Novia Cahyuni Novia D. Andayani . Devi Putri Muslimah Dini Octasari Jamhari Jamhari Khisbul Maulana El Romadhon Khoirin Maghfiroh Kholid Murtadlo Kholid Murtadlo Kunti Mufarikha Lailatul Rizkiyah Maftuhatuz Zakiyah Darojah Mohammad Effendi Mohammad Nurul Abidin Muh. Aniar Hari Swasono Muh. Aniar Hari Swasono Nucky Istiqomah Mulyawati NURUL QOMARIYAH Pratama, Rendika Octa Rakhmad Wiyono Rekna Wahyuni Rekna Wahyuni Rendika Octa Pratama S. Prawirodigdo . Saiful Saiful Septiani Budi Ariska Siti Junaida Siti Maisaro Sulistyawati Syafiih, M. Syaiful Syaiful Syaiful Syaiful Tri Kurniawidi Tulus Subagyo Utami, Cahyaning Rini Widyatus Solichah Wisma Soedarmadji

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