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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 JURNAL AGROINDUSTRI HALAL Seminar Nasional Produk Terapan Unggulan Vokasi Jurnal Green House
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 Decision Sciences, Operations Research & Management 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).
M ODEL ANALISIS TRANSPORTASI PRODUK INTERMEDIET SURFAKTAN PADA BERBAGAI INDUSTRI HILIR Muhammad Agus Ferdian
JURNAL AGROINDUSTRI HALAL Vol. 2 No. 1 (2016): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (633.122 KB) | DOI: 10.30997/jah.v2i1.161

Abstract

Surfaktan merupakan senyawa aktif penurun tegangan permukaan (Surface Active Agent) yang dapat diproduksi secara sintesis kimiawi atau biokimiawi. Surfaktan menjadi salah satu produk oleokimia derifatif (berbahan dasar minyak nabati) yang memiliki nilai ekonomi tinggi. Surfaktan juga memiliki sifat yang rentan terhadap kerusakan sperti halnya pada minyak. Kerusakan yang dibahas dalam paper ini dikhususkan saat transportasi produk dilakukan. Penyelesaian permasalahan yang dilakukan dengan menentuka rute transportasi dengan jarak terpendek menggunakan metode Traveling Salesman Problem. Selanjutnya dalam mendesain transportasi dilakukan penentuan kriteria yang menjadi faktor dalam pemilihan moda transportasi. Penentuan faktor terpenting dilakukan menggunakan analisis faktor sehingga dapat menjadi rekomendasi yang tepat dalam pemilihan moda transportasi surfaktan. Hasil menunjukan rute terpendek untuk area distribusi Jawa Barat adalah sejauh 480 Km, dan dapat digunakan sebagai rekomendasi untuk proses distribusi surfaktan.
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.
Pemurnian Minyak Jelantah dengan Metode Adsorbsi Menggunakan Ampas Tebu: The Purification of Used Cooking Oil by Adsorption Method Using Bagasse Muh Agus Ferdian; Randhiki Gusti Perdana; Poegoeh Prasetyo Rahardjo
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.4713

Abstract

Minyak goreng berfungsi sebagai media penghantar panas yang paling baik dalam pengolahan makanan. Penggunaan secara terus menerus dapat menyebabkan penuruan kualitas yang biasa disebut sebagai minyak jelantah. Konsumsi minyak goreng yang sudah dipakai berkali-kali dapat mengakibatkan keracunan dalam tubuh dan berbagai macam penyakit, seperti diare, pengendapan lemak dalam pembuluh darah, dan kanker. Tujuan penelitian ini adalah untuk mengetahui pengaruh suhu dan kecepatan putaran terhadap proses pemurnian minyak jelantah menggunakan ampas tebu. Tahapan penelitian ini meliputi pengolahan ampas tebu, proses pemurnian minyak dengan adsorbsi menggunakan variasi suhu 50, 60, dan 70 OC; dan kecepatan putaran pengadukan (50, 100, dan 150 rpm). Analisis mutu sampel meliputi pH, kadar air, asam lemak bebas dan bilangan asam. Variasi perlakuan terbaik yang digunakan untuk adsorbsi minyak jelantah menggunakan ampas tebu terutama dalam penurunan nilai asam lemak bebas paling optimal adalah pada variasi perlakuan suhu 70 OC dan kecepatan putaran pengadukan 150 rpm dengan nilai parameter masing-masing pH sebesar 6.61, kadar air sebesar 0.2469%, asam lemak bebas sebesar 0.30095, dan bilangan asam sebesar 2.24 %. Analisis statistik menunjukkan terdapat pengaruh nyata terhadap parameter kadar air, asam lemak bebas, dan bilangan asam, sedangkan hal sebaliknya pada parameter pH pada tingkat kepercayaan 95%.
Analysis of The Integrity of Attitudes, Behavior, Openness and Honesty of Captured Fisheries Enterprises for The Conservation of Fish and Marine Resources Rumaizah Mohd Noordin; Titis Istiqomah; Muh. Agus Ferdian; Siti Farida
PELAGICUS Volume 5 Nomor 1 Tahun 2024
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v5i1.14060

Abstract

Integrity of attitude, behavior, openness and honesty are important things that capture fisheries business actors must have. Deviations in integrity are allegedly equivalent to criminal acts of corruption because they have the potential to cause very large losses to the state, which are difficult to detect and the value of the losses. In addition, failure to fulfill integrity has a huge potential for loss of sustainability of fisheries resources in the long term, and is difficult to recover. The research aims to examine the relationship between the integrity of capture fisheries business actors and efforts to preserve fish and marine resources. Descriptive research using a literature study approach combined with a limited discussion process with aquatic resource management experts in order tomaintain the sustainability of fish population dynamics due to capture fisheries exploration. The research results show that the integrity component which concerns attitudes, behavior, openness and honesty of capture fisheries business actors is an absolute thing that must be implemented and developed. Potential state losses worth billions of rupiah accompanied by massive damage to marine resources can be avoided if capture fisheries business actors carry out exploration properly and report their activities honestly and openly to the competent government authorities as a control over resource sustainability.
Co-Authors Agus Sukarno Akbar, M. Taufik Anisa Zairina Bado Towary, Eduardo Hilario Gettik Andri Purwanti M.Yusuf Azwar Anas Nunuk Hariyani Nunuk Hariyani Purwanti, Gettik Andri Rahardjo , Poegoeh Prasetyo Rahardjo, Poegoeh Prasetyo Randhiki Gusti Perdana Randhiki Gusti Perdana Roedy Sulistyono Rumaizah Mohd Noordin Sama’ Iradat Tito Siti Farida Siti Farida Sri Sulastri Titis Istiqomah