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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

Author-ID : 952805

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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Identification of Cattle Farms Chain Madura Ecosystem Based Blue Economy Concept M. Fuad FM; Asfan; Millatul Ullya; Khoirul Hidayat
Nusantara Science and Technology Proceedings International Seminar of Research Month Science and Technology in Publication, Implementation and Co
Publisher : Future Science

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

Madura Island is known as the island with agro climatic conditions are quite extreme. This condition affects the genius and plant populations that exist and the impact on animal life in these ecosystems. Ranch as one of the agricultural sector with a strategic position, as a provider of animal protein. Madura Island has an advantage in the field of cattle breeding typical Madura. The purpose of this study is assessing alternative commodity ecosystem chain efficiency improvements especially cattle cow Madura. The method used is descriptive method of analysis. The results showed a 7 supporting the plant ecosystem sustainability and development of cattle breeding Madura ie ecosystems rice, maize, soybeans, peanuts, green beans, cassava and sweet potatoes. Each ecosystem has the potential of different crops in each district to be integrated with the development of cattle breeding Madura.

Life cycle assessment of raw and fried tette chips production Millatul Ulya; M. Fuad Fauzul Mu’tamar; R. Arief Firmansyah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 1 (2020)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2020.003.02

Madura has typical cassava-based food products including cassava chips, raw tette chips and fried tette chips produced by Small and Medium-sized Enterprises (SMEs). The production process of the three products varies and produces different environmental impacts. This study aims to evaluate and compare environmental impact assessments in the production of raw tette chips and fried tette chips using Life Cycle Assessment (LCA) approach. This study evaluates the product life cycle from the procurement of raw materials until the product is consumed. The results showed that fried tette chips had a lower environmental impact than raw tette chips per 500 gram basis. Climate change, photochemical oxidation and eutrophication are environmental impacts identified in this study. The results of this study are expected to get a comprehensive environmental footprint of the product system with respect to sustainable production and consumption.

Analysis of new agent spring rolls location to improve product sales Khoirul Hidayat; Elva Nafisa Nurwadhika; M Fuad FM
Proceeding of the International Conference on Family Business and Entrepreneurship 2022: Proceeding of the 5th International Conference on Family Business and Entrepreneurship
Publisher : President University

The lumpia dowo industry is an industry that produces spring rolls with various flavors and has 26 agents. However, with the COVID-19 pandemic, sales have decreased, so it is necessary to research the strategy of selling dowo spring rolls. One approach that can be done is to add new agents. The method used in this research is Analytical Network Process because this method can determine the best alternative agent location by displaying the ranking priority order. The results of this study indicate that there are several clusters, namely market potential, accessibility, labor, marketing reach, trust. The new agent has three alternative locations, namely Lamongan, Jombang, Bojonegoro, and Malang. The analysis results show that Jombang is the first best alternative with a value of 1, Lamongan 0.600, Malang 0.474, and Bojonegoro 0.423. So that by establishing a new agent in Jombang City, you can increase the sales of spring rolls.

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 : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

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.

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

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

Identifikasi Fisikokimia dan Analisis Finansial Cookies Tepung Kulit Tauge Kacang Hijau dan Tepung Tempe Nailatul Nuriyah; Muhammad Fuad Fauzul Mu’tamar; Asfan Asfan
Rekayasa Vol 12, No 2: Oktober 2019
Publisher : Universitas Trunojoyo Madura

Cookies atau biasa masyarakat Indonesia menyebutnya kue kering merupakan salah satu makanan ringan. Tepung kulit tauge kacang hijau dan tepung tempe dapat dimanfaatkan sebagai bahan pembuatan cookies. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia, dan kelayakan finansial produk cookies kombinasi bahan baku tepung kulit tauge kacang hijau dengan tepung tempe.Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) 2 faktor proporsi tepungkulit tauge kacang hijau dan tepung tempe dengan level sebagai berikut A (20:70), B (40:50), C (60:30), D (80:10), E (70:20), F (50:40), G (30:60), H (10:80). Karakteristik fisik menunjukkan bahwa tingkat kekerasan (hardness) berkisar dari 1,61-3,90 gf.. Karakteristik kimiawi cookies tepung kulit tauge dan tepung tempe menunjukkan bahwa kadar air berkisar 2,63-5,83, kadar protein berkisar 2,84-6,07 % dan kadar serat berkisar 34,93-75,68%. Proporsi tepung kulit tauge dan tepung tempe berpengaruh nyata (p kurang dari 0,05) terhadap hardness, rasa, warna, tekstur, aroma dan kesukaan keseluruhan. Hasil analisis financial usaha cookies tepung kulit tauge dan tepung tempe didapatkan nilai BEP Rp 10.797, nilai NPVRp 186.645.349, payback periode 1 tahun 4 bulan bulan dan Net B/C 1,85.Kata kunci: Cookies, tepung kulit tauge, tempe. Identification of Physicochemistry and Financial Analysis of Skin Flour Green Cookies and Tempe FlourABSTRACTCookies is one of a snack product. Mung bean husk flour and soybean cake flour can be used as the ingredient in making cookies. This study aims to determine the physicochemical characteristics and feasibility studies of cookies. The research method used in this study was a Randomized Group Design (RGD) with 2 factors: the proportion of mung bean husk flour and soybean cake flour by the following levels: A (20:70), B (40:50), C (60:30), D (80:10), E (70:20), F (50:40), G (30:60), H (10:80). The physical characteristics showed that the hardness level of the cookies ranges from 1,61-3,90 gf. The chemical characteristics of the mung bean husk flour and soybean cake flour cookies showed that the moisture content was range 2,63-5,83%, the protein content is in range 2,84-6,07%, and the fiber content is in range 34,93-75,68%. The proportion of mung bean husk flour and soybean cake flour significantly influenced (p less than 0,05) the hardness level, taste, color, texture, smells and the overall contentment of the cookies. The results of the financial feasibility test showed that BEP was Rp 10.797, positive NPV (Rp 186.645.349), faster payback period (16 months), and Net B/C value was 1.85 which suggests (Net B/C more than 1)Keywords: cookies, soybean flour, tempe.

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

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

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.

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

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.

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

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.

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

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