Article Per Year (5 Year)
p-Index From 2021 - 2026
1.945
P-Index
This Author published in this journals
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) 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 Penelitian Bidang Inovasi & Pengelolaan Industri (Invantri) Jurnal Agroindustri Halal
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

Published : 38 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 38 Documents
Search

 1   2   3   4 
Penerapan Green Quality Function Deployment Produk Keripik Singkong Mohammad Fuad Fauzul Mu'tamar; Raden Faridz; Aris Nurrahym
Rekayasa Vol 13, No 3: December 2020
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v13i3.7606

Abstract

The attributes of the product may have an impact on the quality of the product for consumers. Depending on this, the product development of the industry needs greater attention to the materials and hygiene used and to reduce the environmental effect of cassava chip production. This study aims to obtain product attributes according to customer desires and proposed priority technical requirements to produce environmentally friendly cassava chips in accordance with the Green Quality Function Deployment method. The first phase is the identification of the customer requirement attributes with the FGD approach, and the results obtained are the nine customer requirement attributes. The highest weight of customer requirement attributes is the attributes of environmentally sustainable manufacturing processes valued at 1.34. There are 17 attributes for the development of HAJA cassava chips (UD. HAJA) in line with the customer expectations of interviews with three experts. The first priority is the formulation of seasoning raw materials of 8,67 per cent contribution value, the second priority being energy utilized with a contribution value of 8,59 per cent.
Social Media Marketing and Sustainability of Small and Medium Enterprises (SMEs) During COVID-19 Pandemic: Case Study of Gucheez, Central Java, Indonesia Mohammad Fuad Fauzul Mu'tamar; Millatul Ulya; Burhan Burhan; Fajar Kurniawan
Agriekonomika Vol 12, No 1: April 2023
Publisher : Department of Agribusiness, Faculty of Agriculture, Universitas Trunojoyo Madura, Indonesi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agriekonomika.v12i1.16524

Abstract

The Covid-19 pandemic harms the countries' economies, particularly in small and medium enterprises (SMEs). To stay in business, they must be able to adapt to digital technology. Traditional product marketing must transform into digital marketing, including social media marketing. This research aims to examine social media marketing and its impact on the sustainability of SMEs. This study employs a qualitative descriptive research design. This study reveals that SMEs must be able to use social media marketing to maintain their sustainability. In challenging situations, SMEs become more creative and innovative to adapt to the digital technology era. The company remains sustainable, and the company's financial condition has improved as a result of the implementation of social media marketing.
ANALISIS DESAIN KEMASAN GARAM MANDI (Bath Salt) DENGAN MENGGUNAKAN METODE VALUE ENGINEERING Nurul Fabrianita; Iffan Maflahah; M Fuad Fauzul Mu'tamar; Dian Farida Asfan
Jurnal Agroindustri Vol. 13 No. 1 (2023): Mei 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.1.24-33

Abstract

Bath salts are shaped like scrubs or scrubs usually used when bathing. Bath salts are made with the main ingredient Epsom. This bath salt has a bright white color. The public needs to learn about Bath salts. To be able to introduce a new product, it is necessary to do a market analysis of the product, including packaging. One of the attractions of consumers to products is the packaging. This research aims to identify consumer choice criteria for designing bath salt packaging and to analyze alternative packaging options using value engineering to obtain bath salt packaging design performance. The research stages are the information stage, the creation stage, the analysis stage, the development stage, and the recommendation stage. The information stage in obtaining the order of importance is packaging materials, labels, shapes, graphic designs, and ease of use of packaging. The inventive step determines the specifications used in designing bath salt packaging. The analysis phase is carried out on three components, namely, performance analysis, cost analysis, and value analysis. The development stage is carried out to determine the best alternative concept. The bath salt packaging design that suits the needs and desires of consumers is a jar-shaped glass material packaging; the lid has a yellowish-green label, the bottom has a white label with yellowish-green writing, the dimensions of the package are (height 5.3 cm and diameter 9.3 cm), and the label section contains information about the product name, brand, company name, net weight, composition, BPOM, method of use, barcode, expiration date.
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.
KINETIKA PENGERINGAN CABE JAMU MENGGUNAKAN PENGERING EFEK RUMAH KACA BERBANTU PENYIMPAN PANAS Mu'tamar, Mohammad Fuad Fauzul; Firmansyah, Arief; Firmansyah, Dhefanie
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 1, April 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i1.1246

Abstract

Solar greenhouse drying could become an alternative drying technique that is affordable, applicable, and safe. However, it is solar-dependent. Thus, it requires a system that supplieses heat during the absence of solar energ; using This research aims to determine the drying kinetics of cabe jamu using a solar greenhouse dryer assisted by heat storage. The object of this research was cabe jamu, which is categorized as a predominant Madura agriculture product. The drying was held for 3 days, and the observation parameters were length, diameter, and mass during drying. Material that is used as heat storage was black shinning Lumajang sand. During the the drying process, ambient temperature, solar greenhouse temperature, and sand temperature were read every 1 h. The result showed that Midilli and Kucuk model have a good-fitting performance to portray the drying kinetics of cabe jamu assisted by and without heat storage. The result also confirms that application of heat storage to solar greenhouse dryer did not shorten drying time; otherwise, increase the percentages of product volume shrinkage.
Rancang Bangun Mesin Tanam Padi Dengan Menggunakan Pendekatan Quality Function Deployment Hidayat, Khoirul; Mu'tamar, M Fuad Fauzul; Firmansyah, R. Arief
INVANTRI (Inovasi Dan Pengelolaan Industri) Vol 4 No 2 (2025): FEBRUARI
Publisher : Teknik Industri, Fakultas Teknik, Universitas Hasyim Asy'ari

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

Abstract

Indonesia has various types of plants that can be cultivated throughout the year, such as rice, corn, soybeans, palm oil, coffee, tea, and cocoa. Rice is the most widely planted agricultural commodity and is a staple food for most Indonesians. Indonesian people still have extensive rice fields planted with rice. However, many young people now refuse to become farmers because they are considered unpromising to meet their needs. Therefore, it is necessary to research the design of rice planting machines. The purpose of this study is to design a rice planting machine according to the needs of farmers. The results of this study indicate that there are complaints from farmers during rice planting. Complaints are pain in body parts such as the neck, shoulders, waist, back, wrists, fingers, thighs, legs, and ankles. Therefore, it is necessary to design a rice planting machine to avoid complaints from farmers when planting rice.
Rancang Bangun Mesin Tanam Padi Dengan Menggunakan Pendekatan Quality Function Deployment Hidayat, Khoirul; Mu'tamar, M Fuad Fauzul; Firmansyah, R. Arief
INVANTRI (Inovasi Dan Pengelolaan Industri) Vol 4 No 2 (2025): Februari
Publisher : Teknik Industri, Fakultas Teknik, Universitas Hasyim Asy'ari

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

Abstract

Indonesia has various types of plants that can be cultivated throughout the year, such as rice, corn, soybeans, palm oil, coffee, tea, and cocoa. Rice is the most widely planted agricultural commodity and is a staple food for most Indonesians. Indonesian people still have extensive rice fields planted with rice. However, many young people now refuse to become farmers because they are considered unpromising to meet their needs. Therefore, it is necessary to research the design of rice planting machines. The purpose of this study is to design a rice planting machine according to the needs of farmers. The results of this study indicate that there are complaints from farmers during rice planting. Complaints are pain in body parts such as the neck, shoulders, waist, back, wrists, fingers, thighs, legs, and ankles. Therefore, it is necessary to design a rice planting machine to avoid complaints from farmers when planting rice.
ANALISIS TITIK KRITIS KEHARAMAN PRODUK PADA UMKM KERUPUK Miftakhul Jannah Jannah; mohammad Fuad fauzul mu'tamar
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 2 (2020): Jurnal Agroindustri Halal 6(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v6i2.2564

Abstract

Produk halal merupakan salah satu bentuk perlindungan dan jaminan keamanan bagi konsumen. Produk yang telah memiliki label halal akan memiliki nilai jual yang lebih tinggi dibandingkan dengan produk yang belum memiliki label halal, baik dipasar lokal maupun internasioal. Hal penting dalam proses sertifikasi halal diantaranya adalah bahan baku, proses produksi dan peralatan yang digunakan. Kerupuk merupakan makanan ringan yang sangat popular dan banyak dikonsumsi masyarakat Indonesia. Penelitian ini bertujuan mengetahui potensi terjadinya cemaran dan menentukan titik kritis keharaman pada proses produksi produk kerupuk ikan dan kerupuk udang. Pengumpulan data dilakukan dengan observasi, wawancara dan dokumentasi, kemudian dilakukan penyesuaian terhadap kaidah dan pedoman terkait kehalalan. Hasil penelitian menunjukkan titik kritis bahan baku terletak pada penggunaan tepung tapioca dan minyak goreng sedangkan dari proses produksi terletak pada proses penghalusan bawang putih sedangkan dari peralatan terletak pada penggunaan alat kuas dalam pengolesan minyak pada alat pemotong krupuk.
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