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Probowati, Banun Diyah
Universitas Trunojoyo Madura
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MANAJEMEN RANTAI PASOK DAGING AYAM Septian Adi Dwicahya; Banun Diyah Probowati
AGROINTEK Vol 8, No 1 (2014)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v8i1.2036

Abstract

One very popular analytical framework used lately in increasing the added value and competitiveness of the poultry industry is supply chain management. This study aims to determine how the upstream supply chain, internal supply chain and agro-industry supply chain downstream of chicken meat.  The experiment was conducted in the agro-industry in Pasuruan with interviews and observations. Data analysis was performed by descriptive and qualitative nature. The results of this study are in the upstream supply chain system consists of a chicken slaughterhouse unit as the main raw material suppliers of chicken meat that interact directly with chicken meat processing unit in the form of sausage. Internal supply chain in this system is played entirely by agroindustrial processing of chicken meat which acts as processing unit and offender management handling, testing, processing, and storage, which then sends the finished product to the marketing and logistics headquarters. Downstream supply chain includes the supply of finished products such as sausages and nuggets of marketing headquarters to consumers include shops, hypermart, mini markets, supermarkets and franchise fried chicken. The main focus of the downstream supply chain is distributing products according to the needs of each element (companies and consumers).
ANALISIS FINANSIAL PADA PRODUKSI ROTI TAWAR MENGGUNAKAN SUBSTITUSI TEPUNG UWI UNGU (Dioscorea alata L. var purpurea) Mohammad Osidani Aji Wijaya; Banun Diyah Probowati; Umi Purwandari
Rekayasa Vol 6, No 2: Oktober 2013
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (314.453 KB) | DOI: 10.21107/rekayasa.v6i2.2090

Abstract

Roti tawar merupakan makanan yang populer, dengan bahan utama tepung terigu. Pembuatan roti tawar dengan pencampuran tepung uwi ungu sebagai bahan substitusi diharapkan menjadi satu inovasi produk baru, mengurangi penggunaan tepung terigu, meningkatkan penggunaan tepung lokal, dan menambah manfaat fungsional. Tujuan penelitian ini adalah mengkaji analisis finansial berdasarkan NPV, IRR, B/C ratio, BEP, PBP, dan sensitivitas. Metode yang digunakan dalam penelitian adalah metode full costing yang digunakan untuk penentuan harga pokok produksi. Bahan yang digunakan dalam penelitian ini adalah tepung terigu, tepung uwi ungu, gula, mentega, susu skim, gum arab, ragi, beaker bonus, garam, dan air. Hasil dari penelitian ini adalah NPV sebesar Rp 29.636.521,00, IRR sebesar 15 %, B/C ratio sebesar 1,11509, PBP sebesar  4,17 tahun, BEP sebesar 4.469 unit dan sensitivitas pada saat harga bahan naik 15 %, serta penurunan harga jual produk sebesar Rp 500,00. Kesimpulan dari penelitian ini adalah usaha pembuatan roti tawar uwi ungu layak untuk dilakukan.
PENGENDALIAN MUTU DALAM PROSES PRODUKSI RAJUNGAN (STUDI KASUS PT.KELOLA MINA LAUT UNIT SAMPANG) Rhesi Wicaksananengnaya; Darimiyya Hidayati; Banun Diyah Probowati
Rekayasa Vol 6, No 2: Oktober 2013
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.529 KB) | DOI: 10.21107/rekayasa.v6i2.2091

Abstract

Rajungan (Portunus pelagicus) is one type of crab which include in family of Portunidae has great potential to become an important fishery commodity exports as a produser of foreign exchange, so Rajungan product (Portunus pelagius) can be controlled through the production proces in order to generate  profits  for  the  company.  This  research  aims to   determine   the types   of   defects that occur during the boiling process and stripping, applying four quality control’s tools during processing of management of quality control, and analyze the factors that affect the quality of the process of boiling and stripping. Analyze quality control using quality  control’s  tools  in  the  form  of  quality  control check sheet, P control chart , pareto diagrams and causal and effects diagram. Check sheets are use to present data in order to facilitate the understanding of the data for further analysis. P control chart used to see whether the defective product is within out of control or not. Identification of the dominant types of defects and determine priority of repairs using pereto diagrams. The next step is to find the factors that cause damage to the product using a causal and effect diagram then prepared a proposal for improvement. The result of data analysis p control chart shows that the process still exists in a state outside the control limits, which meanshaving irregularities. Can be seen on the graph p control chart during the boiling process and stripping. Based on the diagram pareto, immediately made an improvement to the destruction of the most dominant in the boiling process is very mature (42,6 %) and the process of stripping named RB (73,8 %). Making a causal diagram analysis can be known what factors cause the occurrence of disability is a factor of raw materials, tools, methods of work / production processes, and human beings, so that companies can take immediate preventive measures and improvements to reduce the level of disability.
Kepuasan Konsumen Ledre Pisang Berdasarkan Kategorisasi Atribut Produk Banun Diyah Probowati; Burhan Burhan; Novita Aprilia Mukharomah
National Multidisciplinary Sciences Vol. 2 No. 3 (2023): Proceeding SEMARTANI 2
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/nms.v2i3.279

Abstract

Usaha ledre pisang menjadi tumpuan sebagian masyarakat untuk memperoleh pendapatan. Keberlanjutan usaha ledre pisang sangat tergantung pada konsumen. Kepuasan konsumen dapat meningkatkan pembelian konsumen. Tujuan penelitian ini untuk mengetahui atribut yang berpengaruh pada konsumen untuk terus membeli produk ledre dan atribut yang perlu dipertahankan dan diperbaiki, serta melakukan kategorisasi tingkat kepuasan konsumen produk ledre pisang berdasarkan atribut-atributnya. Penelitian ini menggunakan metode kano untuk mengukur kepuasan konsumen. Metode kano merupakan suatu metode yang mengkategorikan karakteristik produk atau jasa berdasarkan seberapa baik produk atau jasa tersebut mampu memuaskan kebu-tuhan konsumen. Metode kano ini akan mengelompokkan 14 atribut produk ledre pisang. Hasil dari penelitian ini menunjukkan bahwa atribut yang berpengaruh pada pengambilan keputusan dalam pembelian produk ledre pisang dikategorisasikan dalam 2 kategori yaitu indifferent dan one-dimensional. Atribut kategori indifferent yaitu atribut rasa ledre yang gurih, tekstur ledre yang lembut, dan warna ledre kuning kecoklatan, artinya kepuasan konsumen tidak akan berpengaruh terhadap ada tidaknya atribut tersebut. Atribut kategori one-dimensional yaitu rasa manis, tekstur renyah, aroma khas, kemasan produk yang menarik, kemasan tahan lama, harga yang sesuai, variasi rasa, pelayanan penjual yang baik, area lingkungan bersih, keyakinan terhadap produk aman, dan tempat pemasaran yang strategis, artinya jika atribut ini tidak dihadirkan maka konsumen akan kecewa atau tidak puas. Atribut yang harus dipertahankan adalah atribut rasa, tekstur, kemasan, harga, variasi rasa, pelayanan, kebersihan lingkungan, dan tempat pemasaran yang strategis
Pelatihan Guru SMA: Identifikasi Potensi Rempah dan Jamu secara In Silico Supriyanto Supiyanto; Enung Siti Nurhidayah; Darimiyya Hidayati; Askur Rahman; Banun Diyah Probowati; R. Arief Firmansyah; Iffan Maflahah; Rakhmawati Rakhmawati; Muhammad Fahkry
Jurnal Pengabdian Pada Masyarakat Vol 8 No 4 (2023): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/jppm.v8i4.481

Abstract

Peningkatan pengetahuan agroindustri jamu dan rempah sangatlah penting bagi masyarakat madura. Pengabdian masyarakat yang dilaksanakan oleh prodi TIP adalah pelatiahan penggunaan softwere berbasis web untuk identifikasi rempah dan jamu secara in silico kepada guru kimia dan biologi SMA di Kabupaten Pamekasan. Tujuannya untuk meningkatkan literasi digitalguru kimia dan biologi yang dapat mempermudah melakukan identifikasi potensi rempah dan jamu. Abdimas ini menggunakan metode pelatihan dan evaluasi kegiatan menggunakan kuesioner. Kegiatan abdimas ini sangat bermanfaat bagi guru kimia dan biologi karena dapat meningkatkan literasi digital dan dapat mempermudah melakukan identifikasi potensi rempah dan jamu dan secara umum para peserta pelatihan merasa puas dengan pelatihan ini baik dari topik, kompetensi narasumber, penyampaian materi, durasi materi maupun alat peraga pelatihan. The increasing knowledge of the herbs and spices agroindustry is very important for the people of Madura. In response, the TIP study program conducted a community service through training on web-based software in silico to identify the spices and herbs for high school chemistry and biology teachers in Pamekasan Regency. Its goal is to increase the digital literacy of chemistry and biology teachers to simplify the identification of potential spices and herbs. The training and evaluation based on questionnaires are used as the method. This ABDIMAS is very useful for chemistry and biology teachers since it improves digital literacy and makes identifying the potential of spices and herbs easier. In general, the trainees are satisfied with the topic, the resource person's competence, the material's delivery, the material's duration, and the training aids provided in this event.
Efek perlakuan awal dengan pulsed electrik field (PEF) terhadap kualitas ekstrak cabe jamu (Piper retrofractum Vahl.) Askur Rahman; Hamzah Fansuri; Banun Diyah Probowati; Agus Miftah Mutolip Sa’diyah
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.19163

Abstract

Piper retrofractum Vahl. have the potential to be developed into standardized medicinal ingredients. However, the extraction process of the active compounds in Piper retrofractum Vahl. needs further exploration to get the right method. This is necessary because previous studies state that conventional extraction requires a long time, while modern extraction technology has the disadvantage of being difficult to apply in society. Therefore the aim of this study was to obtain the PEF pre-treatment conditions in the extraction process which affected the quality of the Piper retrofractum Vahl. extract obtained. The stages in this study included the pre-treatment of Piper retrofractum Vahl. with PEF at a voltage (T1 = 5000, T2 = 5000, and T3=6000 volt) and an exposure time (W1=240 and W2=480 seconds), and was macerated using 96% ethanol solvent. The results of Piper retrofractum Vahl. extract with PEF pre-treatment produced a thick extract, dark brown color, characteristic odor, and spicy taste with a yield of 10.64±1.67%, water content 6.30±0.18%, total ash content 0.14±0.03%, acid insoluble ash content 0.25±0.01%, essential oil content 3.00±0.00% and piperine content of 40.38±2.44%.
STRATEGI PENGEMBANGAN UMKM SUMBER LAUT DALAM MENGHADAPI INDUSTRI HALAL GLOBAL 2024 Isdiana Suprapti; Pretty C Agustin; Nabila Z Rahman; Mira F Yanti; Banun D Probowati
JURNAL PERTANIAN CEMARA Vol 20 No 2 (2023): JURNAL PERTANIAN CEMARA (CENDEKIAWAN MADURA)
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/fp.v20i2.3079

Abstract

Dalam rangka memenangkan persaingan, diperlukan strategi penjualan yang tepat bagi UMKM Sumber Laut. Tujuan penelitian ini untuk menganalisis strategi pengembangan usaha yang tepat pada Usaha Kecil Menengah Sumber Laut. Metode yang digunakan Matriks Internal Factor Evaluation (IFE), Matriks External Factor Evaluation (EFE) dan analisis SWOT. Hasil penelitian ini menunjukkan bahwa analisis IFAS-EFAS diperoleh 8 faktor internal dan 8 faktor eksternal. Sedangkan berdasarkan diagram dan analisis SWOT diperoleh strategi SO.
PENERAPAN SIRKULAR EKONOMI BAGI SISWA MELALUI PELATIHAN PEMBUATAN HAND SANITIZER DARI ECO-ENZYME Firmansyah, Arief; Mu’tamar, M Fuad Fauzul; Probowati, Banun Diyah; Lisdayana, Nurmalisa; Nurhidayah, Enung Siti; Sugiharto, Sugiharto; Asfan, Dian Farida; Fansuri, Hamzah; Rakhmawati, Rakhmawati; Hidayat, Khoirul
Abdi Techno Jurnal AbdiTechno, Vol. 3, Nomor 2, Juli 2023
Publisher : Departemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/abditechno.v3i2.1027

Abstract

This decade is developed a maximal utilization of products until there are no leftovers, known as the circular economy. The concept explained that organics waste should be used to produce a good product like eco-enzyme. Eco-enzyme is a fermentation product that has a lot of benefits for agriculture till personal sanitation. The benefit of circular economy through eco-enzyme application must be promoted and disseminated. The workshop that targeted teenagers provided long-term effects for applying the circular economy concept. The empowerment event aims to disseminate the circular economy concept through hand-sanitizer production from eco-enzyme, which is taken from organic waste. The object of this event was students in 10th and 11th grade from Muhammdiyah 2 High School, Surabaya. The workshop used a combination of methods between lecturing and demonstration. This workshop was assessed by 5 indicators, i.e., workshop theme, competencies of lecturer, communication effectiveness, workshop duration, and availability of visual aid. Data was collected by the questioner at the end of the workshop. The result showed that 4 of 5 indicators provided good responses. Indicators of workshop duration need to evaluate for the next event. The workshop succeeded in providing knowledge about how to make hand sanitizer from eco-enzyme. The next event should discuss and demonstrate the production of another personal hygiene.
Edukasi Pangan Halal dan Program Sertifikasi Halal Skema Self-Declare bagi UMKM Di Desa Gumulan, Kec. Kesamben, Kab. Jombang Maflahah, Iffan; Nurhidayah, Enung Siti; Hidayati, Darimiyya; Supriyanto, Supriyanto; Probowati, Banun Diyah; Faridz, Raden; Hidayat, Khoirul; Mu'tamar, Mohammad Fuad Fauzul; Ulya, Millatul; Lisdayana, Nurmalisa; Cystiana, Chika Uca; Verdiana, Hanif Risma
Darmabakti : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 5 No 01 (2024): Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Lembaga Peneliian dan Pengabdian Masyarakat (LPPM) Universitas Islam Madura (UIM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/darmabakti.2024.5.01.134-140

Abstract

Desa Gumulan, Kec. Kesamben, Kab Jombang memiliki banyak produk pangan yang dihasilkan oleh masyarakat sekitar. Pelaku usaha mayoritas belum melakukan proses sertifikasi halal kurangnya kepedulian pelaku usaha akan pentingnya sertifikasi halal dan terbatasnya informasi untuk proses pengajuan sertifikasi halal yang dianggap rumit. Edukasi akan pentingnya pengetahuan tentang pangan halal dan Program Sertifikasi Halal Skema Self-Declare bagi usaha menengah Di Desa Gumulan dapat menjadi solusi. Tahapan kegiatan edukasi adalah: (1) Tahap persiapan dilakukan melalui berkomunikasi dengan aparat desa; (2) Pemaparan materi sertifikasi halal; (3) Tutorial pendaftaran sertifikasi halal gratis (SEHATI) dengan self-declare; dan (4) Penyebaran kuesioner untuk mengetahui proses keberhasilan kegiatan. Kegiatan ini mampu mengedukasi masyarakat untuk melakukan proses sertifikasi produk yang dihasilkan dengan dibuktikan pengajuan NIB sebagai syarat utama pengajuan sertifikasi halal skema self-declare.
Chemical and sensory characteristics of sweet potato crackers containing various starch types Aini, Nur; Husna, Syifaul; Indarto, Indarto; Waziiroh, Elok; Probowati, Banun Diyah; Setyawati, Retno; Arsyistawa, Hadana Sabila; Fitriati, Annisa
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.29025

Abstract

White sweet potato is a local Indonesian food ingredient that can be processed into various products, including nonflaky crackers. Adding different types of starch to the cracker formulation can improve product characteristics, enhancing sensory acceptability. This study aims to determine the effects of the proportion of white sweet potato flour to wheat flour and the type of added starch on the chemical and sensory characteristics of crackers. A completely randomized design (CRD) was used. The factors studied were the addition of various types of starch (P; P1, white sweet potato starch; P2, cornstarch; and P3, tapioca) and the white sweet potato starch: wheat flour ratio (% w/b, T) (T1, 1:3; T2, 1:1; T3, 3:1; and T4, 4:0). The chemical characteristics evaluated were the moisture, ash, fat, protein, and carbohydrate contents. The sensory characteristics evaluated were the taste, texture, color, and degree of liking (preference). The chemical variables were analyzed using ANOVA and DMRT at the α = 5% level. The Friedman test was used for sensory evaluation. The results showed that the type of added starch (P) significantly affected the fat content. Furthermore, the proportion of white sweet potato flour to wheat flour (T) significantly influenced the fat and protein contents. In addition, the treatment combination (PT) significantly affected texture, color, and preference. The best treatment (P1T1) resulted in crackers with 4.40% moisture, 18.06% fat, and 74.86% carbohydrates, along with favorable sensory attributes like slightly salty taste, crunchy texture, and light brown color.
Co-Authors Ach Triharjono Adi Djoko Guritno, Adi Djoko Agus Miftah Mutolip Sa’diyah Agus Supriyanto Arief Firmansyah Arsyistawa, Hadana Sabila Askur Rahman Askur Rahman Burhan Burhan Burhan Burhan Burhan Burhan Cahyo Indarto Cystiana, Chika Uca DARIMIYYA HIDAYATI Dian Farida Asfan Dyah Ismoyowati, Dyah Edi Junaidi Elok Waziiroh Enung Siti Nurhidayah Fansuri, Hamzah Firmansyah, Raden Arief Fitriati, Annisa Hamzah Fansuri Husna, Syifaul Iffan Maflahah Imam Gazali Indarto Indarto Isdiana Suprapti Khoirul Hidayat Lisdayana, Nurmalisa Marta Catur Pamungkas Mira F Yanti Mochammad Maksum Mohammad Osidani Aji Wijaya Muhammad Fahkry Muhammad Fakhry Muhammad Fakhry Mu’tamar, M Fuad Fauzul Mu’tamar, Mohammad Fuad Fauzul Nabila Z Rahman Novita Aprilia Mukharomah Nur Aini Pretty C Agustin Raden Faridz Rakhmawati Rakhmawati Rakhmawati Rakhmawati Retno Setyawati Rhesi Wicaksananengnaya S. Sugiharto Septian Adi Dwicahya Sisca Yanuar Ningtyas Sumrotul Hoiriyah Supriyanto Supiyanto Supriyanto Supriyanto Supriyanto Supriyanto Syaifur Rahman Ulya, Millatul Umi Purwandari UMI PURWANDARI Verdiana, Hanif Risma