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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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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%.
Analisis Pengendalian Mutu Pada Proses Produksi Keripik Pisang Batu UMKM XYZ di Kabupaten Malang Muh Agus Ferdian; Gettik Andri Purwanti; Nunuk Hariyani
JURNAL GREEN HOUSE Vol 1 No 1 (2022): Jurnal Green House
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pisang batu termasuk pisang kelas rendah yang tidak dapat langsung dimakan dalam bentuk segar tetapi ketika buahnya masak mempunyai rasa yang manis dan bau yang harum. Pengolahan pasca panen komoditi pisang batu menjadi keripik pisang batu sering sekali mengalami kerusakan, baik pada saat proses produksi, pengemasan maupun saat penyimpanan sebelum didistribusikan. Pengendalian mutu merupakan pengukuran kinerja produk, membandingkan dengan standar dan spesifikasi produk, serta melakukan tindakan koreksi apabila terdapat penyimpangan. Metode penelitian yang dilakukan melalui penggunaan alat analisis pengendalian mutu berupa diagram Sebab-akibat atau Fishbone Analysis, diagram Pareto dan grafik Kendali yang didukung dengan metode AHP. Lokasi penelitian dilaksanakan di UMKM XYZ yang memproduksi keripik pisang batu di Desa Bangelan Kecamatan Wonosari Kabupaten Malang. Keripik pisang batu dengan jenis kerusakan patah (45.07) merupakan persentase kerusakan produk tertinggi dari keseluruhan kerusakan produk keripik pisang batu, kemudian gosong (42.99) dan kecil (11.93). Prioritas utama strategi peningkatan mutu menggunakan metode AHP pada proses produksi keripik pisang batu adalah Pendampingan pengendalian mutu oleh Tenaga Ahli.
Sosialisasi dan Pelatihan Penerapan Prinsip Keselamatan dan Kesehatan Kerja (K3) pada Petani Penyadap Getah Pinus Desa Srigading Kecamatan Lawang Kabupaten Malang Sukarno, Agus; Sulastri, Sri; Akbar, M. Taufik; Ferdian, Muh. Agus
Jurnal ABM Mengabdi Vol 12 No 1 (2025): Juni
Publisher : STIE Malangkucecwara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31966/jam.v12i1.1578

Abstract

Pine resin tapping activities carried out by the farming community in Srigading Village, Lawang District, Malang Regency, East Java have been carried out for generations, so they do not pay much attention to aspects of Occupational Safety and Health (K3). Pine resin tappers usually do not use personal protective equipment when working. If work practices like this are pursued continuously and for generations, there will be an increase in the number of deaths and accidents due to work at the pine plantation site. So it is necessary to do socialization and training. This activity aims to provide training and counseling on hazards, risks and ways to prevent occupational diseases and accidents in pine plantations. So that pine resin tappers can carry out pine resin tapping activities safely and healthily and avoid the risk of occupational diseases and accidents. This activity succeeded in increasing the level of knowledge of farmers about the dangers and risks of working in pine plantations and how to prevent them. The farmers who attended practiced directly how to use personal protective equipment, so that farmers' understanding increased. The evaluation results show that the increase in knowledge of pine tappers in the form of socialization and training on the principles of implementing Occupational Safety and Health by 51%
Analisis Kelayakan Bisnis Yoghurt Susu Sapi: Model Berkelanjutan untuk Pengusaha Pemula di Indonesia Hariyani, Nunuk; Farida, Siti; Purwanti, Gettik Andri; Ferdian, Muh. Agus
JURNAL GREEN HOUSE Vol 4 No 1 (2025): Jurnal Green House
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63296/jgh.v4i1.52

Abstract

The cow's milk yoghurt industry in Indonesia shows great potential, but there are still many challenges related to product quality and business feasibility, especially for start-up entrepreneurs. Previous research has focused more on technical aspects, without considering business aspects that are relevant in the Indonesian context. This study definitively explores the influence of production factors on yoghurt quality and business viability. The study's primary objectives were clear: to assess the impact of starter type and incubation time on yoghurt quality and to analyze the business viability of cow's milk yoghurt production for novice entrepreneurs. The approach used was an experimental design with a quasi-experiment test. We collected data through experiments using two types of starter—Greek and Plain—with incubation times varying from 18 to 24 hours. Product quality was evaluated using pH and organoleptic tests, and business feasibility was analyzed using financial analysis. The study focused on two key factors: yoghurt quality and business feasibility. Greek starter with an incubation time of 24 hours produced more favorable yoghurt. The financial analysis unequivocally confirmed the yoghurt business's profitability, with a high ROI and a low break-even point. These findings are vital for the development of the yoghurt industry in Indonesia and provide clear direction for future research on production factors and consumer preferences.
Analysis of The Integrity of Attitudes, Behavior, Openness and Honesty of Captured Fisheries Enterprises for The Conservation of Fish and Marine Resources Noordin, Rumaizah Mohd; Istiqomah, Titis; Ferdian, Muh. Agus; Farida, Siti
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.
Analisis Neraca Massa Proses Pembuatan Virgin coconut oil dari Santan Menggunakan Metode Pemanasan (Hot Process) Astuti, Nining Pambudi; Ferdian, Muh Agus; Rahman, Labib Hilia; Andini, Ulfa Putri; Jebarut, Hilairus; Firdausy, Kabata Imanda Tahta
JURNAL GREEN HOUSE Vol 4 No 2 (2026): Jurnal Green House
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63296/jgh.v4i2.61

Abstract

Virgin coconut oil produced from coconut milk is a high value-added product in the coconut agro-industry, but small-scale processes are rarely analysed quantitatively, so opportunities to improve yield and reduce material losses remain insufficiently defined. This study aimed to establish and analyse a mass balance for the production of virgin coconut oil from coconut milk using a heating (hot process) method that represents micro- and small-scale operations. The methodology was developed as a case study based on a worked example of a single process cycle. A full mass balance was derived for the entire sequence, starting from the extraction of thick and thin coconut milk from 2.65 kilograms of grated coconut with the addition of 2.25 kilograms of water, followed by initial filtration, heating and separation of oil, water, and blondo, removal of residual water, reheating of the oil, and final filtration. All streams were classified as main product, co-products, aqueous phase, water vapour, and mechanical losses. The results show that the process produced 0.50 kilograms of virgin coconut oil, corresponding to a yield of 12.99 percent relative to the coconut milk feed and 18.87 percent relative to the grated coconut. With a theoretical oil content of 0.57 kilograms in the coconut milk, this corresponds to an oil recovery of 87.72 percent, while approximately 12 percent of the potential oil remained entrapped in blondo, filter residues, and press cake. The aqueous phase reached 2.75 kilograms, the process solids 0.49 kilograms, the final extraction residue 0.90 kilograms, water vapour 0.06 kilograms, and total losses 0.20 kilograms. This mapping reveals critical loss points at the extraction and separation stages and highlights the potential for valorising liquid and solid co-products as additional sources of value. Overall, the study demonstrates that applying a mass balance provides a sharp picture of efficiency and loss patterns in the production of virgin coconut oil from coconut milk by a heating method, and offers a quantitative basis for designing more efficient processes, reducing food loss and waste, and developing co-product utilisation strategies in small-scale coconut agro-industry.
Analisis Perubahan Kadar Fosfat, Gula Reduksi dan Brix pada Tahapan Pengolahan Nira Tebu Menggunakan Metode Asam Askorbat dan Lane–Eynon di Industri Gula Afifah, Siti Nurul; Farida, Siti; Ferdian, Muh Agus
JURNAL GREEN HOUSE Vol 4 No 2 (2026): Jurnal Green House
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63296/jgh.v4i2.62

Abstract

The key to maintaining the quality of the final product in the sugar industry and the efficiency of the sugar production process during granulated sugar processing is the quality control of sugarcane juice. Study aimed to chemically analyze changes in phosphate and reducing sugar levels in various types of sugarcane juice for quality control, based on operational data from a sugar factory over 10 consecutive days. Phosphate levels were analyzed using the ascorbic acid method and UV-Vis spectrophotometry and reducing sugars were analyzed using the Lane-Eynon method. The addition of phosphoric acid increased the phosphate levels of raw juice from 166.67-263.34 ppm to 206.67-306.67 ppm, indicating the effectiveness of the clarification process. However, phosphate levels decreased after treatment, which indicates process instability or excessive phosphate precipitation. Reducing sugar content was stable in early processing (1.1–2.8%) but increased to 13.53% in thick sap due to heating and evaporation. The Brix value increased during the processing stage, from 12.9–15.1% in the first-pressed sap and to 66.6–75.9% in the thick sap. An increase in the Brix value does not necessarily indicate better sap quality, as it correlates with an increase in reducing sugar content.
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