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Instant Corn Rice Product Development Hidayat, Khoirul; Mu'tamar, Mohammad Fuad Fauzul; Firmansyah, R Arief; Illahi, Wahyudi
Jurnal Teknik Industri Vol 20, No 2 (2019): August
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (342.838 KB) | DOI: 10.22219/JTIUMM.Vol20.No2.117-127

Abstract

The Madurese consumes corn as the primary source of carbohydrates. However, currently, they are experiencing a shift in consumption from corn to rice. It is caused by the availability of abundant rice. Moreover, another reason is the process of processing corn requires a relatively long time. The purpose of this research is to develop instant Madura corn rice. The method used in this research is the Quality Function Deployment (QFD) method. Based on the House of Quality matrix obtained 16 attributes of consumer needs both in terms of products and packaging. Highest Attributes of the needs of consumers are attributes without preservatives for the product aspect and presenting attributes for the packaging aspect. There are 17 attributes of technical requirements needed to meet the attributes of consumer needs. Highest priority  The technical requirements are the corn type attribute for the product side and the font-size attribute for the packaging aspect. The results of product comparisons with competitors, Madura corn rice products have advantages in the yellow color attribute. Furthermore, It needs to be improved attributes about the texture a little soft.
Penentuan kriteria desain pengukus singkong menggunakan Fuzzy-QFD R. Arief Firmansyah; Khoirul Hidayat
Jurnal Pendidikan Teknologi Pertanian Vol 8, No 1 (2022): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v8i1.30237

Abstract

Krepek tette is one of the traditional chips from Pamekasan. Generally, this product is a famous souvenir from the city. This product is usually produced by a small-medium enterprise (SME). In the krepek tette industry, the steaming process is dependent on wood as fuel. The condition makes the steaming process contributes significantly to the resulting carbon footprint. To support sustainable development goals (SDGs), explicitly ensuring sustainable consumption and production pattern. The production process technology in SMEs needs to be upgraded to achieve sustainable production. One of the solutions is to re-design the steamer for the steaming process of raw cassava. To achieve a good steamer design, gathering information about customer need is a fundamental step to accomplish. The research aims to investigate criteria steamer design that meets customer needs. The survey gathered data about customer requirements and pointed to employees in the krepek tette industry located in central production, Blumbungan sub-district, Pamekasan. All qualitative data were analyzed using fuzzy logic to quantify the value of customer requirements and engineering characteristics. House of Quality, the first matrix of QFD, was used to obtain engineering characteristics priority. There was 12 attribute of customer requirements; however, one attribute failed to meet minimum customer importance weight criteria. Translating customer requirements to engineering characteristics obtain ten attributes. Using fuzzy logic to rank engineering characteristics that meet customer requirements, obtain eight attributes for the design criteria of cassava steamer. The attributes were ignition system used heat element, stainless steel, the design used modular systems, used LPG fuel, input, and output process from the same side, temperature and steam disperse equally, and used under steam pressure
Instant Corn Rice Product Development Khoirul Hidayat; Mohammad Fuad Fauzul Mu'tamar; R Arief Firmansyah; Wahyudi Illahi
Jurnal Teknik Industri Vol. 20 No. 2 (2019): August
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (334.129 KB) | DOI: 10.22219/JTIUMM.Vol20.No2.117-127

Abstract

The Madurese consumes corn as the primary source of carbohydrates. However, currently, they are experiencing a shift in consumption from corn to rice. The availability of abundant rice causes it. Moreover, another reason is that the process of processing corn requires a relatively long time. The purpose of this research is to develop instant Madura corn rice. The method used in this research is the Quality Function Deployment (QFD) method. Based on the House of Quality matrix obtained 16 attributes of consumer needs, both in terms of products and packaging. The highest Attributes of the needs of consumers are attributes without preservatives for the product aspect and presenting attributes for the packaging aspect. There are 17 attributes of technical requirements needed to meet the attributes of consumer needs. The highest priority technical requirements are the corn type attribute for the product side and the font-size attribute for the packaging aspect. The results of product comparisons with competitors, Madura corn rice products have advantages in the yellow color. Furthermore, It needs to be improved attributes about the texture a little soft.
Penggunaan Vis-NIR untuk Deteksi Serangan Huanglongbing pada Daun Jeruk Raden Arief Firmansyah; Kudang Boro Seminar; Widodo .
Jurnal Keteknikan Pertanian Vol. 5 No. 1 (2017): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1684.301 KB) | DOI: 10.19028/jtep.05.1.%p

Abstract

AbstractHuanglongbing is citrus disease which is a major threat for citrus orchard. Neither disease has a cure nor an efficient means of control. Early detection is important to prevent development and spread of the disease. The most effective detection used DNA test by PCR. However, identification used DNA test required sample preparation, time-consuming and expensive. The objective of this study was to build detection of healthy and HLB-infected leaves software. The leaf samples collected from citrus orchard in Situgede village, Bogor. Sampleleaves divided into three group, Huanglongbing-infected leaves, healthy leaves and asymptomatic leaves. All samples was tested by PCR for verification visual symptoms of huanglongbing. Vis-NIR spectrometer with a spectra range of 339 to 1022nm was used to acquisition HLB-infected and healthy leaves spectral data. MSC, SNV, baseline correction, first and second derivative were used for pretreatment method. Artificial neural network was used to build classification model. X-loading plot from principal component analysis was used to obtain sensitive wavelength. Classification for healthy and HLB-infected classs used sensitive wavelength baseline correction-based had the best performance and high accuracy (100%). The classification model was embedded in software PC-desktop based which was used visual basic programming language. Asymptomatic leaves spectral from HLB-positive tree were used to testing classification model. Model classified data into HLB-infected group, which was consistent with PCR test. The result from this study indicated that developed software could be used to HLB detection in early stage of disease.AbstrakHuanglongbing adalah penyakit jeruk yang merupakan ancaman utama bagi budidaya jeruk. Tidak ada pengendalian yang tepat untuk Huanglongbing. Deteksi dini penting untuk mencegah penyebaran dan pengembangan penyakit ini. Deteksi dini yang paling efektif menggunakan tes DNA dengan PCR. Namun, identifikasi menggunakan tes DNA memerlukan persiapan sampel, memakan waktu dan mahal. Tujuan daripenelitian ini adalah membangun perangkat lunak deteksi daun sehat dan terinfeksi HLB. Sampel daun dikumpulkan dari kebun jeruk di Desa Situ Gede, Bogor. Sampel daun dibagi menjadi tiga kelompok, daun yang terinfeksi HLB, daun sehat dan daun belum bergejala. Semua sampel telah diuji dengan PCR untuk verifikasi gejala visual Huanglongbing. Spektrometer Vis-NIR dengan rentang spektrum dari 339-1022nm digunakanuntuk mengumpulkan data spektrum daun terinfeksi HLB dan sehat. MSC, SVN, baseline correction, turunan pertama dan kedua dari spektra digunakan sebagai metode praperlakuan. Jaringan syaraf tiruan digunakan untuk membangun model klasifikasi Plot X-loading dari analisis komponen utama digunakan untuk mendapatkan panjang gelombang sensitif. Klasifikasi terhadap kategori daun sehat dan sakit menggunakan panjang gelombang sensitif berbasis baseline correction memiliki nilai akurasi 100 % dan kinerja terbaik. Model klasifikasi yang ditanam pada perangkat lunak berbasis komputer desktop menggunakan bahasa pemrograman visualbasic. Data spektrum daun belum bergejala dari pohon positif terinfeksi HLB digunakan untuk menguji model klasifikasi. Model mengklasifikasikan data tersebut ke kelompok terinfeksi HLB, yang konsinten dengan hasil pengujian PCR yang juga mengelompokkan pada daun terinfeksi HLB. Hasil penelitian ini menunjukkan bahwa perangkat lunak dapat digunakan untuk deteksi HLB pada tahap awal perkembangan penyakit.
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

Abstract

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.