Garuda - Garba Rujukan Digital

p-Index From 2019 - 2024

2.449

P-Index

This Author published in this journals

All Journal Pro Food Jurnal Matematika: MANTIK Jurnal Agrotek UMMat Jurnal TAMBORA Diseminasi : Jurnal Pengabdian kepada Masyarakat Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Agroteknologi Pertanian dan Publikasi Riset Ilmiah (JAPPRI) Safari : Jurnal Pengabdian Masyarakat Indonesia Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE) Jurnal Teknologi dan Mutu Pangan Jurnal Teknologi Pangan dan Ilmu Pertanian

Mikhratunnisa, Mikhratunnisa

Universitas Teknologi Sumbawa

Author-ID : 1060213

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Energy Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Public Health Other

Published : 18 Documents Claim Missing Document

Claim Missing Document

Articles

1 2

PERANCANGAN APLIKASI BERBASIS ANDROID DENGAN METODE ECONOMIC ORDER QUANTITY DI PT. SAMAWA TIRTA ALAM SUMBAWA Septian Anwar, Rizki; Mikhratunnisa; Dwi Cahyono, Tomy
Jurnal TAMBORA Vol 3 No 2 (2019): EDISI 7
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Penelitian ini bertujuan untuk membuat perancangan aplikasi menggunakan metode Economi Order Quantity (EOQ) sebagai pengendalian suplai bahan baku di perusahaan PT. Samawa Tirta Alam yang disebut monitoring inventory. Dengan penerapan Metode EOQ dapat diketahui frekuensi pemesanan yang optimal, safety stock, reorder point dan total biaya persediaan dalam pengadaan bahan baku. Metode pengembangan sistem yang digunakan adalah waterfall models dan untuk menganalisis permodelan menggunakan Unified Modelling Language (UML). Dimana dalam proses pembuatan sistem yang telah dilakukan menggunakan alat bantu pembuatan program yaitu Android Studio dan MySql untuk aplikasi database. Dari aplikasi yang telah dibuat diperoleh sebuah aplikasi pengendalian bahan baku dengan metode EOQ yang siap pakai yang terbagi menjadi 3 level pengguna yaitu untuk bagian produksi, wakil manajemen dan direktur perusahaan. Kesimpulan aplikasi monitoring inventory mempermudah penerapan metode EOQ dalam pengendalian bahan baku yang berbasis android dan berjalan secara online untuk PT. Samawa Tirta Alam.

KEPUTUSAN PEMBELIAN PRODUK HALAL PADA GENERASI MUSLIM (GENM) Adhitya Ananda , Nova; Mikhratunnisa
Jurnal TAMBORA Vol. 4 No. 2A (2020): SPECIAL ISSUE INNOVATION MANAGEMENT
Publisher : Wakil Rektor 3, Direktorat Pengabdian kepada Masyarakat dan Publikasi, Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jt.v4i2A.774

\Generasi Muslim atau disingkat Gen M merupakan generasi muda Muslim yang percayaakan iman dan modernitas. Perilaku pembelian Gen M sangat jarang diteliti sehinggapenulis tertarik untuk meneliti hal-hal yang dijadikan pertimbangan Gen M dalammelakukan keputusan pembelian. Penelitian ini bertujuan untuk mengetahui perilaku GenM menggunakan pendekatan Theory of Planned Behavior (TPB). Variabel yangdigunakan antara lain adalah religiusitas, label halal, bahan produk, minat beli dankeputusan Pembelian. Teknik analisis data yang digunakan dalam penelitian inimenggunakan Structural Equation Modelling (SEM) dengan alternatif Partial LeastSquare (PLS). Jumlah responden sebanyak 200 responden. Hasil penelitian menunjukanbahwa minat beli menjadi mediasi hubungan antara religiusitas, label halal, dan bahanproduk terhadap keputusan pembelian.

KARAKTERISTIK PASTA BAWANG MERAH (Allium ascalonicum L.) BERDASARKAN PERBEDAAN SISTEM EMULSI Nuraisyah, Anni; Rodiahwati, Wawat; Isworo, Rhestu Isworo; Mikhratunnisa
Jurnal TAMBORA Vol. 5 No. 1 (2021): EDISI 12
Publisher : Wakil Rektor 3, Direktorat Pengabdian kepada Masyarakat dan Publikasi, Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jt.v5i1.997

Bima Regency has great potential in producing shallots (Alliumascalonicum L.) because it can be planted throughout the year so that the production is abundantRed onion. Onion processing aims to maintain agesave and the quality of the onion. This study compared the characteristics of the pastashallots with two different emulsifying systems. Use of an emulsion systemthe right one affects the quality of the shallot paste. The research was conducted in a scalelaboratory using a completely randomized design (CRD) with two treatments andthree replications, the first treatment was addition of shortening with lecithin, andthe second treatment adding starch with oil palm. Characteristics of onion pastered that want to be investigated are water content (AOAC 2005), protein content (AOAC, 2005) andfat content (AOAC, 2005). The test results of shallot paste show thatThe addition of CMC 0.3% for 7 minutes had the lowest water content (44.11%).While the addition of 6% lecithin 4 minutes has a higher water contentcompared to other treatments (51.27%). The highest protein content is found intreatment with the addition of CMC 0.3% 7 minutes is 3.05%. while lowest onlecithin addition treatment 6% 4 minutes is 2.63%. Fat content of shallot pasteThe highest was the treatment with the addition of CMC by 0.3% with timestirring 7 minutes (0.89%), while the lowest was found in treatment withaddition of 6% lecithin with a stirring time of 4 minutes (0.82%).

PENGARUH SIRUP GULA CAIR HASIL HIDROLISIS ENZIMATIS DARI SAGU (Metroxylon sp.) SEBAGAI MEDIA FERMENTASI TERHADAP KADAR SEFALOSPORIN C: Effect of Glucose Syrup Results Enzymatic Hydrolysis of Sago (Metroxylon sp.) as Media Fermentation Against Cephalosporins C. Soraya Soraya; Sahri Yanti; Mikhratunnisa Mikhratunnisa
Pro Food Vol. 5 No. 1 (2019): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT Liquid sugar syrup which made by sago's starch material can be use as fermentation media for sefalosporin. The hydrolisis is a one way to obtain a liquid sugar syrup itself. The enzymatically hydrolisis divided into two process, they are Liquification and sacharification. The research purpose to understanding the way of hydrolisis sago's starch by enzymatically. Next, glucose quality result. Then the influence of the syrup by enzymatically hydrolisis as fermentation media toward quality of sefalosporin. The sample of this research was taken from PT. Selat Panjang, Riau. In Liquification process, the result showed that the maximum glucose quality was obtained about 3874 ppm from concentration of starch and enzym (60g/L: 300µL) meanwhile, the minimum glucose quality was obtained about 3501ppm from concentration of starch and enzym (40g/L: 200µL). Next, sacharification process (lasting 24-48 hours) maximum glucose quality was obtained about 12070 ppm with duration 48hours of hydrolisa. The addition liquid syrup of hydrolisis with five levels concentration, there are 1.5; 2.0; 2.5; 3.0, and 3.5% affected sefalosporin quality. The maximum quality of sefalosporin about 3709 ppm by concentration lyquid syrup GS 3.0% and minimum quality about 2044 ppm by concentration lyquid syrup Gs 1.5%. Meanwhile, by the positive control (glucose monohidrat) with similar treatment, the sefalosporin's quality was about 2170 ppm. Key words: Sago, Sago Starch, Enzymatic Hydrolysis, Fermentation, Cephalosporins C. ABSTRAK Sirup gula cair dari pati sagu dapat digunakan sebagai media fermentasi sefalosporin. Sirup gula cair dapat dengan cara dihidrolisis. Hidrolisis pati sagu secara enzimatis meliputi proses likuifikasi dan sakarifikasi. Penelitian bertujuan mengetahui cara hidrolisis pati sagu secara enzimatis dan kadar glukosa yang dihasilkan, serta pengaruh sirup gula cair hasil hidrolisis enzimatis sebagai media fermentasi terhadap kadar Sefalosporin C. Sampel pati sagu diperoleh dari PT Selat Panjang, Riau. Hasil analisis menunjukkan bahwa pada tahap likuifikasi (2 jam) diperoleh kadar glukosa maksimum sebesar 3874 ppm dari konsentrasi pati sagu dan enzim (60g/L:300µL). Sedangkan kadar glukosa minimum diperoleh sebesar 3501 ppm dari konsentrasi pati sagu dan enzim (40g/L:200µL). Pada tahap sakarifikasi (24-48 jam) kadar glukosa maksimum diperoleh sebesar 12070 ppm dengan waktu hidrolisa 48 jam. Dalam penambahan sirup gula cair hasil hidrolisis dengan lima level konsentrasi sirupgula cair 1,5; 2,0; 2,5; 3,0 dan 3,5% mempengaruhi kadar Sefalosporin C. Kadar maksimum Sefalosporin C dihasilkan sebesar 3709 ppmdari konsentrasi sirup gula cair GS 3,0% dan kadar minimum diperoleh sebesar 2044 ppm dari konsentrasi sirup gula cair GS 1,5%. Sedangkan pada kontrol positif (glukosa monohidrat) dengan perlakuan yang sama diperoleh kadar Sefalosporin C sebesar 2170 ppm. Kata kunci: Sagu, Pati Sagu, Hidrolisis enzimatis, Fermentasi,Sefalosporin C.

Peramalan Kebutuhan Daya Listrik Menggunakan Model ARIMA dan Fungsi Transfer (Studi Kasus: PT. PLN (Persero) Area Sumbawa) Mikhratunnisa Mikhratunnisa; Tri Susilawati
Jurnal Matematika MANTIK Vol. 4 No. 2 (2018): Mathematics and Applied Mathematics
Publisher : Mathematics Department, Faculty of Science and Technology, UIN Sunan Ampel Surabaya

Energy is one of the basic need of human being. One of the vital energy is electricity. The need of electricity in NTB is increase along with the citizen economic development in NTB especially in Sumbawa regency. Therefore, there is a need for the right way in adjusting the amount of electrical capacity to match customer demand. One way that can be done is to forecast/ predict the need for electricity. The forecast can be used by using the ARIMA and Transfer Function models. The results of the study show that using the ARIMA model is estimated to require electricity in 2018 experienced an increase of 18,21% from the previous year, while using the transfer function model is estimated to increase by 18,18% from the previous year.

PELATIHAN PEMBUATAN TEPUNG BIJI SORGUM PUTIH DENGAN PENAMBAHAN KONSENTRASI RAGI DI DESA BOAK KELURAHAN UNTER IWES KABUPATEN SUMBAWA Chairul Anam Afgani; Ihlana Nairfana; Lukman Azis; Mikhratunnisa Mikhratunnisa
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 2, No 1 (2021): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v2i1.4219

Sorghum is one of the cereal commodities that is quite well used in the manufacture of flour. In Indonesia, the utilization of sorghum seeds is still not maximally used. At this time, sorghum seeds are used as animal feed and boiled directly for consumption. The aim of manufacture of white sorghum seed flour with the addition of yeast in Boak Village, Unter Iwes was to extend shelf life and facilitate its use. The provision of knowledge is done by providing socialization, discussion and practice. The results show that the community understood sorghum seeds as flour in the manufacture of food and processed with a good quality. Processing sorghum seeds with the addition of yeast is a way to extend the shelf life of sorghum and make it easier to be processed into various food products.

Karakteristik briket ampas tebu (bagasse) dari bahan perekat tepung beras ketan Maulana Fansyuri; - Nurkholis; - Mikhratunnisa; Lalu Heri Rizaldi; - Ariskanopitasari
Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i1.12266

Energy requirements are increasing with the increased of human activities that use either fossil fuel or biofuel. Biomass can be utilised as an alternative energy source in the form of briquettes. This study aims to increase the utilization of bagasse through the manufacture of briquettes using glutinous rice flour as the adhesive. Research variables include moisture content, ash content, destruction index, burning time and calorific value. This study used a completely randomized design (CRD) with variations in the concentration of glutinous rice flour 20%, 30%, and 40%. The results showed that the water content ranged from 5.85% - 7.65%. Ash content ranged from 6.44 to 8.14%. The destruction index was 0.24 – 0.65%. the burning time was between 124.67 -155 minutes, and the calorific value produced from bagasse briquettes was 7069.8 – 9759.3 cal/gram. The calorific value tend to decreased as the concentration of the adhesive was increased

Determination of the added value of kades coffee agroindustry product using the hayami method (case study of MSME’s Agal Deta, Sumbawa Besar District) Lalu Heri Rizaldi; Hamzah Rizqi Madani; Ariskanopitasari Ariskanopitasari; Mikhratunnisa Mikhratunnisa
Jurnal Agrotek Ummat Vol 10, No 2 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i2.14140

Coffee is an agro-industrial product commodity that has the potential to be developed, because it can be processed into ground coffee products with various flavors and can last a long time. This study aims to analyze the added value of Kades Coffee Agro-industry products in the MSME’s of Agal Deta which located in Marente Village, Alas District, Sumbawa Besar Regency using the Hayami method. The variables used in this method include input output and prices, revenues and profits, and margins. The results of the analysis of the added value of Kades coffee on the output, input and price variables obtained a conversion factor value of 5 kg/production cycle and a labor efficiency of 0.32 HOK/kg. The revenue and profit variables obtain of added value ratio of 76%, a profit level of 83% and an added value of 95,000 IDR. The margin variable gains a profit of 79% with a margin value of 100,000 IDR. The added value of Kades coffee is included in the profitable business category because it gets a added value ratio of above 40%.

Studi Perbandingan Penggunaan Ragi Nkl dan Ragi Tape Sumbawa Terhadap Mutu Organoleptik, Ph, dan Kadar Gula Tape Ketan Putih (Oryza Sativa L. Var Glutinosa) Hidayati Hidayati; M Mikhratunnisa; Ihlana Nairfana
Jurnal Teknologi dan Mutu Pangan Vol 1 No 1 (2022): JTMP - Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Tape merupakan makanan yang terbuat dari beras ketan maupun singkong dengan jamur Endomycopsis fibulgeria, Rhizopus orizae maupun Saccharomyces sereviciae sebagai ragi. Tujuan dari penelitian ini adalah untuk mengetahui perbandingan penggunaan ragi NKL dan ragi tape Sumbawa terhadap mutu organoleptik, pH dan kadar gula tape ketan putih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor, yaitu jenis ragi dan dosis ragi. Data dianalisis menggunakan ANOVA (Analysis of Varance) dengan software SPSS. Berdasarkan hasil penelitian diperoleh hasil bahwa Tidak ada pengaruh jenis ragi terhadap mutu organoleptik tekstur, rasa aroma (skala hedonik) dan tidak berpengaruh terhadap pH tape ketan, namun jenis ragi berpengaruh terhadap interaksi jenis ragi dan dosis ragi (skala skoring) pada rasa tape ketan dan berpengaruh terhadap kadar gula tape ketan. Dan tidak ada pengaruh dosis ragi terhadap mutu organoleptik tekstur, rasa dan aroma (skala hedonik) tape ketan, namun dosis ragi berpengaruh terhadap interaksi jenis ragi dan dosis ragi (skala skoring) pada rasa tape ketan, dan berpengaruh terhadap pH tape ketan.

Chitosan and Drying Temperature Optimization on the Quality of Bage Lemuru Fish using RSM Methods Chairul Anam Afgani; Mikhratunnisa; Sofyan Hadi; Nurul Amri Komarudin; Anni Nuraisyah; Rhestu Isworo
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 11 No. 1 (2023): June 2023
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v11i1.167

Bage is a traditional fermented fish in Sumbawa made from lemuru fish (Sardinella lemuru). The aims of this study were to determine the chemical properties (moisture content and crude protein), microbial properties, and the panellist’s preferences for bage fish products after the addition of chitosan during the process. Optimization analysis using Response Surface Methodology showed that the temperature acquired was 60.93˚C. The chitosan concentration amounted to 3.51%, resulting in a water content of 23.47% and protein content of 49.91%. The number of microbial colonies in all treatments did not exceed the maximum limit of salted fish category product, based on SNI 8273 – 2016, but the fungal growth was found in samples with a temperature of 53 and 55˚C on the 20th day. The highest level of panellist preference for taste and aroma of bage fish was at a treatment temperature of 60 ° C with the addition of chitosan 4.62%, whereas the best texture was obtained by treatment at a temperature of 53˚C with the addition of 4.62% chitosan

Co-Authors - Ariskanopitasari - Nurkholis Adi Ardiansyah Afgani, Chairul Anam Anni Nuraisyah Ariskanopitasari Ariskanopitasari Awaludin Isya Ansahri Devi Tanggasari Dinda Mahriati Dwi Cahyono, Tomy Hamzah Rizqi Madani Hidayati Hidayati Isworo, Rhestu Isworo Lukman Azis Maulana Fansyuri Mega Trishuta Pathiassana Muhammad Alfandi Ariski Muhammad Difhari Nairfana, Ihlana Nova Adhitya Ananda Nuraisyah, Anni Nurul Amri Komarudin Ramli Ramli Rhestu Isworo Rizaldi, Lalu Heri Rodiahwati, Wawat Septian Anwar, Rizki Shafwan Amrullah Sofyan Hadi Soraya Soraya Tri Susilawati Yanti, Sahri Zuhri Diana

Title

Found 18 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 18 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 18 Documents
Search