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All Journal Jurnal Teknologi Industri Pertanian Jurnal Teknik Industri Jurnal AGROTEKNOLOGI AGRIEKONOMIKA Agrointek REKAYASA Jurnal Agroindustri Jurnal Sains dan Teknologi Pangan Industria: Jurnal Teknologi dan Manajemen Agroindustri Journal of Industrial Engineering Management PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Agroindustrial Technology Journal Jurnal Teknologi & Industri Hasil Pertanian PEDULI: Jurnal Imiah Pengabdian Pada Masyarakat Jurnal Agritechno Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Nusantara Science and Technology Proceedings Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Proceeding of the International Conference on Family Business and Entrepreneurship (ICFBF) JURNAL AGROINDUSTRI HALAL Jurnal Penelitian Bidang Inovasi & Pengelolaan Industri (Invantri)
Mu’tamar, Mohammad Fuad Fauzul
Universitas Trunojoyo Madura
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Other

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Journal : Agroindustrial Technology Journal

 1 
ANALISIS FAKTOR-FAKTOR PENJERNIHAN LIMBAH CAIR UNIT PENGOLAHAN LIMBAH CAIR INDUSTRI GULA (STUDI KASUS PG XYZ) Eva Rusdiana; Mohammad Fuad Fauzul Mu'tamar; Khoirul Hidayat
Agroindustrial Technology Journal Vol 4, No 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (431.575 KB) | DOI: 10.21111/atj.v4i1.4093

Abstract

The Liquid waste sugar industry can cause pollution in the waters due to contamination, deoxygenation by pollutants and strong odors caused by biodegradation of waste in the form of hydrogen sulfide gas. Liquid sugar industry wastes can increase the levels of BOD (Biological Oxygen Demand), COD (Chemical Oxygen Demand), and TSS (Total Suspended Solid) in the waters so that handling of these wastes is needed. The purpose of this study is to determine the factors that influence each stage of the waste treatment process so that wastewater treatment can run effectively and efficiently. The results showed that the factors that could influence the purification of liquid waste were pH, temperature, discharge of wastewater, and active sludge content. The pH value of inlet of wastewater that can be tolerated is between 7-9 with a maximum temperature of 40ºC with a debitt of wastewater in the aeration pond a maximum of 120 m3 / hour and a condition of active sludge volume of 30-40%..
PEMILIHAN ALTERNATIF PEMASOK BERAS INDUSTRI CATERING MENGGUNAKAN ANALYTICAL NETWORK PROCESS (Studi Kasus di PT. AXC) Kholid Fadlulloh; M Fuad F Mu’tamar
Agroindustrial Technology Journal Vol 3, No 1 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.594 KB) | DOI: 10.21111/atj.v3i1.3791

Abstract

Suppliers are the main chain that greatly affects the production activities of a company, so it is necessary to select suppliers to support the production process and get results according to the wishes of the company. The purpose of this research is to get the criteria and sub-criteria for selecting alternative rice suppliers and getting the best rice suppliers at PT. AXC. Selection of alternative rice suppliers using the ANP (Analytical Network Process) method. In this study, criteria as analysis material obtained include quality, responsibility, price, flexibility, service, accuracy, and packaging. The results showed that the criteria with the highest weighting were quality (0.139764), price (0.069145), service (0.046673), accuracy (0.031577), packaging (0.017274), responsibility (0.011191) , and flexibility (0.010975). The results showed the best supplier with the highest priority order was PT. BC (0.186483), PT. BAS (0.101924), and PT. PAJ (0.038192).
PENGARUH PENGETAHUAN HALAL, KESADARAN HALAL (HALAL AWARENESS) DAN LABEL HALAL TERHADAP KEPUTUSAN PEMBELIAN PRODUK JAMU MADURA Muhammad Munir; Khoirul Hidayat; Muhammad Fakhry; M Fuad Fauzul Mu’tamar
Agroindustrial Technology Journal Vol 3, No 2 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (527.616 KB) | DOI: 10.21111/atj.v3i2.3858

Abstract

Produk berbasis pertanian menjadi salah satu sektor yang terpengaruh akan adanya isu halal di masyarakat. Hal tersebut menjadi tantangan sekaligus peluang yang sangat besar untuk meningkatkan nilai tambah bagi pelaku usaha dalam memproduksi dan memasarkan produk halal. Pada tahun 2015, produk jamu menjadi bagian dari ketetapan produk yang harus bersertifikat halal yang ditetapkan oleh pemerintah. Jamu Madura merupakan produk khas yang menjadi kearifan lokal masyarakat Madura dan diwariskan turun-temurun. Jamu Madura tidak hanya dikenal di wilayah Jawa Timur, tetapi telah dikenal luas ke berbagai kota di Indonesia bahkan hingga pasar mancanegara. Penelitian ini dilakukan untuk mengetahui pengaruh pengetahuan halal, kesadaran halal (halal awareness) dan label halal terhadap keputusan pembelian produk Jamu Madura. Penelitian ini dilakukan terhadap 50 responden yang berasal dari empat kabupaten di Pulau Madura. Pengumpulan data menggunakan instrumen kuesioner dan selanjutnya dilakukan uji-t dan uji-F menggunakan software SPSS Statistics versi 25. Hasil uji-t menunjukkan bahwa pengetahuan halal berpengaruh positif dan signifikan terhadap keputusan pembelian produk Jamu Madura, kesadaran halal berpengaruh positif dan tidak signifikan terhadap keputusan pembelian produk Jamu Madura dan label halal berpengaruh positif dan signifikan terhadap keputusan pembelian produk Jamu Madura. Sedangkan hasil uji-F menunjukkan bahwa pengetahuan halal, kesadaran halal dan label halal secara simultan berpengaruh positif dan signifikan terhadap kaputusan pembelian produk Jamu Madura.
MINIMASI BIAYA DISTRIBUSI MENGGUNAKAN ALGORITMA NEAREST NEIGHBOUR (STUDI KASUS STOCKIST PT. XYZ) Abdul Ghofur; M. Fuad F. Mu’tamar
Agroindustrial Technology Journal Vol 3, No 1 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (292.21 KB) | DOI: 10.21111/atj.v3i1.3792

Abstract

Distribution is a process of delivering products from producers to consumers. The distribution process determines the selling price and improves the product, therefore determining the distribution route becomes important. at this time Stockist PT. XYZ determine the distribution route in the order of ordering from the store. The purpose of this study is to minimize distribution costs so as to increase profits. The nearest neighbor algorithm is one of the algorithms in Vehicle Routing Problem (VRP) that is used to determine the route in the distribution process based on proximity. The results of this study, the nearest neighbor algorithm can help the cost of PT. XYZ was 39.18% on March 5, 2019 and 0.82% on March 6, 2019.
KAJIAN PEMBUATAN MASKER WAJAH ORGANIK DARI CAMPURAN AMPAS KOPI, AMPAS TEH HIJAU, KUNYIT, DAN TEPUNG BERAS Mohammad Fuad fauzul mu'tamar
Agroindustrial Technology Journal Vol 6, No 2 (2022): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v6i2.7908

Abstract

The coffea sp plant, commonly known as the coffee plant, is one of the most common plants found in the highlands. As a result of the trend to drink coffee, the juice and leftover commissary always end up as waste. The research was intended to exploit coffee dregs that we were not aware of were still good enough for the face to make into a facial mask. Masks are made using a different method of mixing coffee residue 50%, rice 20%, turmeric 20% and 10 percent green tea powder. The coffee grounds are roasted first for 15 minutes and then mashed through a blender. The turmeric is thin and dried in the sun until it is roasted for 15 minutes and then smoothed through a blender.Green tea here USES green tea powder so there's no need for subtlety. All the coffee residue, saffron and the green mixed into one was then sifted to make the masks produced completely smooth. Tests made for this study were the ph test, the age-old trial, and the organoleptic test. The result of this study is an average of 6,5 on the organoleptic test where the panelis is quite partial to the facial products of the coffee grounds. Results from the ph test came to 7,1 where this figure is still a reasonable measure for facial skin. Results from the old time-tested dry period obtained increased 11 minutes. The facial masks of the coffee grounds are well received and are competing in the marketplace
PENGARUH PENGETAHUAN HALAL, KESADARAN HALAL (HALAL AWARENESS) DAN LABEL HALAL TERHADAP KEPUTUSAN PEMBELIAN PRODUK JAMU MADURA Muhammad Munir; Khoirul Hidayat; Muhammad Fakhry; M Fuad Fauzul Mu’tamar
Agroindustrial Technology Journal Vol. 3 No. 2 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v3i2.3858

Abstract

Produk berbasis pertanian menjadi salah satu sektor yang terpengaruh akan adanya isu halal di masyarakat. Hal tersebut menjadi tantangan sekaligus peluang yang sangat besar untuk meningkatkan nilai tambah bagi pelaku usaha dalam memproduksi dan memasarkan produk halal. Pada tahun 2015, produk jamu menjadi bagian dari ketetapan produk yang harus bersertifikat halal yang ditetapkan oleh pemerintah. Jamu Madura merupakan produk khas yang menjadi kearifan lokal masyarakat Madura dan diwariskan turun-temurun. Jamu Madura tidak hanya dikenal di wilayah Jawa Timur, tetapi telah dikenal luas ke berbagai kota di Indonesia bahkan hingga pasar mancanegara. Penelitian ini dilakukan untuk mengetahui pengaruh pengetahuan halal, kesadaran halal (halal awareness) dan label halal terhadap keputusan pembelian produk Jamu Madura. Penelitian ini dilakukan terhadap 50 responden yang berasal dari empat kabupaten di Pulau Madura. Pengumpulan data menggunakan instrumen kuesioner dan selanjutnya dilakukan uji-t dan uji-F menggunakan software SPSS Statistics versi 25. Hasil uji-t menunjukkan bahwa pengetahuan halal berpengaruh positif dan signifikan terhadap keputusan pembelian produk Jamu Madura, kesadaran halal berpengaruh positif dan tidak signifikan terhadap keputusan pembelian produk Jamu Madura dan label halal berpengaruh positif dan signifikan terhadap keputusan pembelian produk Jamu Madura. Sedangkan hasil uji-F menunjukkan bahwa pengetahuan halal, kesadaran halal dan label halal secara simultan berpengaruh positif dan signifikan terhadap kaputusan pembelian produk Jamu Madura.
Co-Authors Abdul Azis Jakfar Abdul Ghofur Amyriki, Marista Arief Firmansyah Aris Nurrahym Arlis Mumayyizah Untsayain Asfan Asfan Asfan Asfan Asfan Asfan Asfan Asfan, Asfan Askur Rahman Asminah Asminah, Asminah Burhan Burhan Cahya, Septian Adi Dwi Cystiana, Chika Uca DARIMIYYA HIDAYATI Dea Misbachul Umami Dian Farida Asfan Elfrida Ratnawati Elva Nafisa Nurwadhika Enung Siti Nurhidayah Eva Rusdiana Fajar Kurniawan Fajriyah, Eka Wahyuni Firman Arief Soejana Firmansyah, Dhefanie Firmansyah, Raden Arief I Sukma Iffan Maflahah Illahi, Wahyudi Imam Gazali Indah Gita Cahyani Jannah, Miftakhul Jannah Khoirul Hidayat Khoirul Hidayat Khoirul Hidayat Khoirul Hidayat Khoirul Hidayat Khoirul Hidayat Khoirul Hidayat Kholid Fadlulloh Lisdayana, Nurmalisa Miftahul Ulum Miftakhul Jannah Jannah Millatul Ullya Muhamad Fakhry Muhammad Fakhry Muhammad Munir Mutammimah, Siti Nailatul Nuriyah Nurmayasari Nurmayasari Nurul Fabrianita Prastika, Yuni Dwi Probowati, Banun Diyah Raden Faridz Rakhmawati Rakhmawati Rohmah Rohmah Solly Aryza Sugiarti, Apriliany Supriyanto Supriyanto Ulya, Millatul UMI PURWANDARI Verdiana, Hanif Risma Wahyudi Illahi Windi Habsari Zakariya, Yuza