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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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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.
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 : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | 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.
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 : Universitas Djuanda

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%.
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