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All Journal Jurnal Teknologi Industri Pertanian Agrointek Jurnal Agroindustri Jurnal Pengolahan Pangan JAST : Jurnal Aplikasi Sains dan Teknologi AL-HAYAT: Journal of Biology and Applied Biology Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan Jurnal ABM Mengabdi Seminar Nasional Produk Terapan Unggulan Vokasi Jurnal Green House Jurnal Agroindustri Halal
Ferdian, Muh. Agus
Institut Pertanian Malang
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Social Sciences Transportation Other

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KAJIAN HUTAN KOTA MALABAR TERHADAP KENYAMANAN TERMAL Bado Towary, Eduardo Hilario; Sulistyono, Roedy; Tito, Sama? Iradat; Ferdian, Muh. Agus
Al-Hayat: Journal of Biology and Applied Biology Vol 3, No 1 (2020)
Publisher : Fakultas Sains dan Teknologi, UIN Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.244 KB) | DOI: 10.21580/ah.v3i1.6067

Abstract

Comfort is something that humans need without exception when in a Green Open Space (RTH). Thermal comfort is a thermal condition felt by humans that is influenced by the environment. The existence of green space such as the City Forest of Malabar needs to be measured about it which can define its feasibility. (1) To examine the effect of thermal comfort in the Malabar forest on the community. (2) Analyzing vegetation in the Malabar city forest related to comfort. The results obtained in this study are the Temperature humidity index (THI) of respondents in the Malabar city forest known to average values of 22.42. It can be categorized that the Malabar city forest has a comfortable condition because in the index range 21 to 24. The analysis of the vegetation analysis in the Malabar city forest is concluded for the predominant vegetation sapling level, ie the pole glodokan plant with an important value index of 6.69. Whereas the pole level that dominates is mahogany with an important value index of 6.66. As for the tree level, the dominant vegetation types are plants with an important value index of 127.91
STUDI PERBANDINGAN PRODUK INSEKTISIDA FORMULASI EC (EMULSIFIABLE CONCENTRATE) DENGAN PENAMBAHAN SURFAKTAN DIETANOLAMIDA MENGGUNAKAN VORTEX, MIXER DAN HOMOGENIZER Muh Agus Ferdian ,Erliza Hambali, dan Mulyorini Rahayuningsih
Jurnal Teknologi Industri Pertanian Vol. 26 No. 1 (2016): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Insecticide formulations form EC (emulsifiable concentrate) required the selection of an effective instrument if would be adopted by an industry. The selection is associated with long process of using energy and equipment investment. The aim of this study was to determine the type of homogenization equipment that effective  to formulate emulsion of EC insecticide. Buprofezin was used as the active ingredient insecticide formulations. Solvesso 150 as solvent, surfactant diethanolamide (DEA) and water using three types of homogenization tools vortex, mixer and homogenizer. The results showed the use of homogenizer was more effective than the other equipment insectcide parameters generated from the homogenizer were: density of 0.9681 ± 0.002 g/cm3; droplet size of 3,961 ± 0.092 µm; surface tension of 25.695 ± 0.808 dyne/cm; contact angle of 30.213 ± 0.237° and viscosity of 4.673 ± 0.164 cP.Keywords: buprofezin,diethanolamide, EC formulation, insecticide
PENGGANDAAN SKALA PRODUKSI INSEKTISIDA HAMA WERENG COKELAT KAPASITAS 25 DAN 1000 LITER SERTA PELUANGNYA DI DUNIA INDUSTRI Muh. Agus Ferdian
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.9304

Abstract

The downstream of DEA surfactant products has great potential in the industrial world, one of which is agricultural product in the form of insecticides. The purpose of this study is to examine the scale multiplication of insecticide products for the brown planthopper on a pilot scale of 25 l and an industrial scale of 1000 l and calculating the selling price of insecticide products with different profit variations based on the cost of production. The scale multiplication was based on the unit of power per unit volume (Pg /V) which had a fixed value. The optimal agitation speed in product formation was obtained from a small-scale experiment, and the results were used to obtain the agitation speed on a large scale, which required the same power per unit volume. A simple step to calculate multiplication of the scale was by using the basic geometric shape of the tools used in the process performed. The determination of the tools used was based on the effectiveness of the two types of tools, namely mixer and homogenizer. Furthermore, the multiplication of the scale into geometric shapes on the scale of 25 l was carried out and continued on the scale of 1000 l. The required parameters in determining the geometry of the reactor were impeller diameter (Di), tank diameter (Dt), sample of liquid height (HL), impeller rotation (Ni). The results obtained showed that the effectiveness of insecticide production was higher in the use of this type of homogenizer tool. In this study, the power per unit volume (Pg /V) was fixed. Calculation data obtained from the laboratory scale include Ht; HL; Di and Dt. On the scale of 25 L were 28.2; 19.5; 12.2 and 33.6 cm, meanwhile on the scale of 1000 L were 95.7; 66.9; 41.7 and 115.4 cm. The result of the calculation of the impeller rotation speed at a scale multiplication of 1000 L was 396 rpm. The calculation of the selling price of the brown planthopper insecticide per bottle (200 ml) for the 50% profit margin was IDR 13,043, the 100% profit margin was IDR 17,390 and the 200% profit margin was IDR 26,086.
AGROINDUSTRI SAYURAN SEBAGAI MODEL TANGGUH COVID-19 Nunuk Hariyani; Muh. Agus Ferdian
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.9310

Abstract

The impact of covid-19 pandemic, has become a complex and actual phenomenon, particularly for Indonesian people and more than 200 affected countries. Currently, 22 countries have experienced economic recession. Planting vegetables with hydroponic and organic systems is still considered difficult and not widely known by many people. Parents of the students and the surrounding community helped grow vegetables in the Pesantren (Islamic boarding school) and in their homes after participating the training and vegetable crop grants, in PPTQ Nuurun ala Nuur. Therefore, it is necessary to conduct research on the level of community participation, thus their participation can be increased to become a resilient village, towards a city and Indonesian nation that is resilient to the impact of COVID-19 pandemic. The purpose of this study is to describe, analyze and interpret; (1) the form of community participation (2) the degree of community participation, and (3) the typology of community participation in planting vegetables in Islamic boarding school and in their respective homes. This study used a qualitative approach, collecting data with interview techniques, questionnaires, observation and documentation. Data analysis used interactive techniques from Milis and Huberman. The validity of research data used trustworthiness, transferability, dependence and certainty. The results of this study include: (1) The process of community group discussions, (2) Community empowerment, (3) Utilization of community outcomes in health, economy and environment towards a COVID-resilient society, (4) The degree of spontaneous participation, (5) The degree of induced participation, (6) The degree of depressed participation, (7) The degree of economic participation (8) The role of intensive participation, (9) The role of functional participation and (10) The role of community participation independently
TEKNOLOGI PEMBUATAN TEPUNG PORANG TERMODIFIKASI DENGAN VARIASI METODE PENGGILINGAN DAN LAMA FERMENTASI Muh Agus Ferdian; Randhiki Gusti Perdana
Jurnal Agroindustri Vol 11, No 1 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.1.23-31

Abstract

Indonesia has many natural resources that have not been properly addressed or utilized, one of them is the Porang tuber. Porang tuber has the characteristic of araceae which has a high calcium crystal oxalate, that is 0.19%. These substances can cause itching and burning sensation in the mouth, even harm our kidneys. Thus, technology is needed to reduce the calcium oxalate content of Porang flour by modifying the processing method. The aims of this study are to obtain the most optimal technology for making modified porang flour with a decrease in optimal calcium oxalate levels and to know the physicochemical characteristics of the modified porang flour.. The research was carried out in three stages, namely the production process of Porang flour modified with the variations of wet and dry milling methods, and the fermentation time that were 0, 6, 12, 18 and 24 hours. Characteristics of modified Porang flour include chemical and physical, and the final stage is data analysis. The result showed that the modified Porang flour processing technology with the highest decrease in calcium oxalate content was the wet milling method with the fermentation time of 18 hours and the value of 62.28%. The chemical characteristics of the modified proximate content of Porang flour showed that the levels of protein, fat, water, ash and carbohydrates were 9.34%, 0.49%, 12.50%, 3.59% and 74.09% respectively. The physical characteristics of porang flour are brownish white, a distinctive aroma of flour, powder form and a slightly salty taste.
Formulasi dan karakteristik fisikokimia banana bar pisang candi (Musa paradisiaca linn) dan tepung sorgum sebagai alternatif pangan low GI (indeks glikemik rendah) bagi penyandang obesitas Randhiki Gusti Perdana; Muh. Agus Ferdian
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.9539

Abstract

Obesity is a condition where there is excessive accumulation of fat in the body. As a result, weight is far above standard and can endanger health. People with obesity have a higher risk of developing the disease than people with normal nutritional status. An alternative in overcoming this is the intake of foods that have a low GI. It is necessary to develop low GI food types as an alternative to food or snacks that have a low glycemic index value, such as banana bars. The purpose of this study was to obtain the formulation and physicochemical characteristics of the Banana Bar temple banana (Musa paradisiaca Linn) and sorghum flour as an alternative to Low GI (Low Glycemic Index) food for obese people. The research consist of three stages, the first is formulation and manufacture of Banana Bars from candi banana, maizena and sorghum flour, the second is sensory and physicochemical characterization of Banana Bars, the third is Glycemic index analysis of Banana Bar products. The results showed that the most preferred banana bar was the 40% candi banana, 30% sorghum flour and coconut sugar. The physicochemical characteristics of Banana Bar products have a protein content of 4.09, 0.32 fat, 41.87 water content, 0.88 ash, 52.29 carbohydrates, and 0.56 crude fiber. While the glycemic index value of Banana Bar products is 72.95 (medium).
Karakteristik Edible film dari Tepung Porang Termodifikasi sebagai Kemasan Bumbu Mi Instan Muh. Agus Ferdian; Siti Farida
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 4 (2021): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Penggunaan plastik dari kemasan mi instan merupakan penyebab utama pencemaran lingkungan. Berdasarkan permasalahan tersebut maka perlu dikembangkan penggunaan kemasan yang dapat dimakan (edible packaging) dari bahan organik yang tidak mencemari lingkungan salah satunya adalah edible film. Umbi porang merupakan salah satu bahan baku lokal yang dapat digunakan dalam proses pembuatan edible film. Kandungan oksalat yangatinggi dan berdampak negatif dalam umbi porang dapat diminimasi dengan cara mengolah umbi porang menjadi tepung termodifikasi. Penelitian ini bertujuan mengetahui teknologi pembuatan edible filmatepung porang termodifikasi berdasarkan pengaruh konsentrasi gliserol terhadap karateristik fisik dan mekanik edible film. Rancangan yang digunakan penelitian ini adalah Rancangan AcakaLengkap (RAL) satu faktor dengan 4 (empat) perlakuan dan 3 (tiga) kali ulangan. Parameter pengamatan terdiri dari ketebalan,akelarutan dan kekuatan tarik dari edible film. Data yang diperoleh dianalisis menggunakan analisis ragam pada taraf kepercayan 95%. Apabila hasil analisis berpengaruh nyata maka diuji lanjut menggunakan BNT5%. Berdasarkan hasil analis sidik ragam diketahui bahwa perlakuan konsentrasi gliserol tidak berpengaruh nyata terhadap sifat fisik danasifat mekanik edible film dari tepung porang termodifikasi. Hasil penelitian menujukkan bahwa edible film yang terbuat dari tepung porang termodifikasi dengan penambahan gliserol konsentrasi 3 % sebagai kemasan bumbu mi instan memiliki ketebalan antara 0,79 – 0,100 mm, kelarutan antara 32,77% - 40,27% dan kuat tarik berkisar antara 0,23 Mpa – 0,65 MPa. Kata Kunci: edible film; kemasan bumbu mi instan ; tepung porang termodifikasi Abstract The use of plastic from instant noodles packaging is the most significant contributor to plastic waste pollution in the environment. Based on these problems, it is necessary to develop packaging types from organic materials that are environmentally friendly, edible packaging (edible packaging), There is edible film. The local commodity materials that can be utilized in processing edible films are porang tubers. One of the processed products from porang tubers is modified porang flour to minimize the oxalate content, which has a negative impact. This study aimed to determine the effect of glycerol concentration on the physical and mechanical characteristics of the edible film of modified porang flour. The design used in this study was a one-factor Completely Randomized Design (CRD) consisting of 4 (four) treatments and repeated 3 (three) times. Observation parameters included edible film thickness, edible film solubility, and tensile strength, data obtained were analyzed using analysis of variance at the 95% confidence level. If the results of the analysis have a significant effect, then further tested using BNT test 5%. Based on the results with the analysis of variance, it is known that the concentration of glycerol has no significant effect on the physical and mechanical properties of the edible film of modified porang flour. The results showed that the treatment with 3% glycerol concentration. Edible film from porang flour as instant noodle seasoning packaging had a thickness between 0.79 - 0.100 mm, solubility between 32.77% - 40.27%, and tensile strength ranging from 0.23 Mpa - 0.65 MPa.
Pemberdayaan kelompok masyarakat UKM skala kecil di Desa Wringinanom, Kec. Poncokusumo, Kab. Malang melalui pendampingan business management dan waste treatment Ferdian, Muh. Agus; Purwanti, Gettik Andri; Anas, M. Yusuf Azwar
Prosiding Seminar Nasional Produk Terapan Unggulan Vokasi Vol 2 No 1 (2023): Prosiding Seminar Nasional Produk Terapan Unggulan Vokasi Politeknik Negeri Manad
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Negeri Manado

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Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan ketrampilan dalam mengembangkan usaha dan memberikan kesejahteraan serta peningkatan perekonomian melalui pendampingan manajemen kewirausahaan dan pembuatan produk inovasi sabun transparan dari bahan limbah minyak jelantah dan ampas kopi bagi UKM skala kecil di Desa Wringinanom, Kec. Poncokusumo, Kab. Malang. Metode yang akan diterapkan yaitu metode pemberdayaan masyarakat kelompok UKM dalam upaya peningkatan produktivitas dan kemandirian mitra secara ekonomi, sosial melalui usaha penyuluhan dan pendampingan. Bantuan ataupun perkenalan alat berupa alat reactor pemurnian minyak dan pembuatan sabun transparan dengan kapasitas 10 L yang dapat digunakan oleh mitra untuk menghasilkan produk yang bisa dijual.
Integrasi Teknologi Steam Sterilization dan Blancing Jamur Tiram Terolah Minimal dalam Mengatasi Over Stock saat Panen bagi UMKM di Kabupaten Malang Ferdian, Muh. Agus; Zairina, Anisa; Rahardjo, Poegoeh Prasetyo
JAST : Jurnal Aplikasi Sains dan Teknologi Vol 6, No 2 (2022): EDISI DESEMBER 2022
Publisher : Universitas Tribhuwana Tunggadewi Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/jast.v6i2.3881

Abstract

This community service is carried out at the location of the oyster mushroom cultivation business in the District of Dau AR-5 RT. 02 RW. 10 District of Malang. Under these business conditions, many oyster mushroom products rot and are wasted during the main harvest, especially when demand for mushrooms falls, because oyster mushrooms have a short shelf life or are easily damaged quickly. In addition, the process of making baglog for oyster mushroom cultivation is carried out through the process stages. One of the main processes is sterilization/pasteurization, which requires a high cost. This phenomenon was experienced by CV. Tower two started the oyster mushroom cultivation business in 2011. The method that will be applied is the community empowerment method for the SME group to increase the productivity and independence of partners economically and socially through counseling and mentoring efforts. Assistance or introduction of tools in the form of sterilization equipment and boilers for the process of making baglog and technology for the production of blanching mushroom products. The service results provide benefits to partners' production to increase with a capacity of 500 baglogs used 4x a week. Based on these calculations, there is an increase in efficiency and turnover from partners.ABSTRAKPengabdian Masyarakat ini dilakukan dilokasi usaha budidya jamur tiram yang berada di Kecamatan Dau AR-5 RT. 02 RW. 10  Kabubaten Malang. Dengan kondisi usaha saat, terdapat banyak produk jamur tiram yang busuk dan terbuang saat panen raya terutama pada waktu permintaan jamur turun karena jamur tiram memiliki umur simpan yang pendek atau cepat mengalami kerusakan. Selain itu, proses pembuatan baglog jamur tiram yang dilakukan melalui beberapa tahapan proses salah satu proses utamanya adalah sterilisasi/pasteurisasi membutuhkan cost yang besar. Fenomena hal ini dialami oleh CV. Menara dua yang dimiliki oleh Bapak Azhal Alam Islamy yang memulai usaha budidaya jamur tiram dari tahun 2011 yang sampai saat ini masih belum menemukan formula yang tepat dalam mengatasi masalah tersebut. Metode yang akan diterapkan yaitu metode pemberdayaan masyarakat kelompok UKM dalam upaya peningkatan produktivitas dan kemandirian mitra secara ekonomi, sosial melalui usaha penyuluhan dan pendampingan. Bantuan ataupun perkenalan alat berupa alat seterilisasi dan boiler untuk proses pembuatan baglog serta teknologi produksi produk jamur blanching sangat membantu mereka dalam memajukan dan mengembangkan usaha.
STUDI KARAKTERISTIK FISIKOKIMIA PRODUK OLAHAN KERUPUK KULIT PISANG BERDASARKAN JENIS PISANG DAN RASIO TEPUNG TAPIOKA DENGAN KULIT PISANG Hariyani, Nunuk; Farida, Siti; Ferdian, Muh. Agus
Jurnal Pengolahan Pangan Vol 8 No 2 (2023)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v8i2.112

Abstract

Kulit pisang merupakan limbah pertanian yang cukup banyak ditemukan dimana-mana, yang di buang percuma. Padahal kandungan antioksidan dari kulit pisang lebih tinggi dari pada buah pisang. Keberadaan kandungan gizi dalam kulit pisang yang tinggi, maka kulit pisang perlu dimanfaatkan dengan cara pengolahan berupa produk konsumsi lain seperti dodol, selai, sirup, dan keripik. Selain itu kulit pisang dapat dijadikan sebagai bahan utama sebagai pembuatan kerupuk. Tujuan dari Penelitian ini adalah Mengetahui pengaruh jenis kulit pisang dan pengaruh rasio tepung tapioka dengan kulit pisang terhadap sifat fisikokimia kerupuk kulit pisang. Rancangan penelitian yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan dua variabel yaitu jenis pisang (pisang kepok dan pisang candi) dan rasio tepung tapioka dengan kulit pisang (60:40; 40:60) dengan 2 kali ulangan. Variabel yang diamati dalam penelitian terdiri dari sifat fisikokimia yang terdiri dari tingkat pengembangan dan warna. Serta komposisi yang terkandung pada kerupuk kulit pisang menggunakan analisa proksimat antara lain kadar air, kadar protein, kadar lemak, kadar abu , kadar karbohidrat. 1. Kandungan proksimat dari produk kerupuk kulit pisang diantaranya adalah bahwa kadar air antara 11,185 – 11,535%, kadar protein berkisar antara 2,18 – 2,945%, kadar lemak kasar berkisar antara 1,43 – 1,955%, kadar abu berkisar antara 2,075 – 3,18%, kadar serat kasar berkisar antara 0,42 – 1,095%, kadar karbohidrat berkisar antara 80,2 – 81,78%.
Co-Authors Agus Sukarno Akbar, M. Taufik Andini, Ulfa Putri Anisa Zairina Astuti, Nining Pambudi Bado Towary, Eduardo Hilario Firdausy, Kabata Imanda Tahta Gettik Andri Purwanti Istiqomah, Titis Jebarut, Hilairus M.Yusuf Azwar Anas Noordin, Rumaizah Mohd Nunuk Hariyani Nunuk Hariyani Purwanti, Gettik Andri Rahardjo , Poegoeh Prasetyo Rahardjo, Poegoeh Prasetyo Rahman, Labib Hilia Randhiki Gusti Perdana Randhiki Gusti Perdana Roedy Sulistyono Sama’ Iradat Tito Siti Farida Siti Farida Siti Nurul Afifah, Siti Nurul Sri Sulastri