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All Journal Jurnal AGROTEKNOLOGI Agrointek Jurnal Ilmiah Perikanan dan Kelautan agriTECH UNEJ e-Proceeding Pro Food Jurnal Ilmiah Rekayasa Pertanian dan Biosistem SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Agroindustrial Technology Journal Jurnal Abdidas Journal La Lifesci

Nita Kuswardhani

Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, Jl. Kalimantan 37, Kampus Tegal Boto, Jember 68121

Author-ID : 303621

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICE (GMP) DI CV. SUMBER TIRTA JAYA BANYUWANGI Nita Kuswardhani; Yuli Wibowo; R. Dio Alif Pratama
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7693

Water is one of the basic needs that is very important for human life. One of the most important things needed by humans is drinking water. Now many companies are producing bottled drinking water to meet the needs of the community. Along with these developments, the issue of quality assurance and product safety, especially bottled drinking water products, continues to grow according to consumers' demands and requirements and the level of life and human well-being. One way to attract consumer confidence in product safety is to ensure that the drinking water products produced are safe for health and that the treatment process complies with the government's standards. The purpose of this study is to Analyze the application of Good Manufacturing Practice, Assess the application of Good Manufacturing Practice, and Recommend improvements related to the application of Good Manufacturing Practice in CV. Sumber Tirta Jaya Banyuwangi. Analysis of the application of GMP was carried out by referring to the regulation of the Minister of Industry of the Republic of Indonesia No. 75 of 2010 regarding how to process food processing properly with a questionnaire accompanied by a fishbone method to identify the factors of GMP irregularities and brainstorming methods in order to recommend improvements from the deviation in the application of GMP that occurred. Based on the study results, from 178 sub-aspects of GMP response examination taken from the regulations of the Ministry of Industry of the Republic of Indonesia, 31 total deviations are consisting of 18 minor deviations, four significant deviations and nine critical deviations. Critical deviations include the aspects of buildings, employees, facilities sanitation, and process control of machinery and product contamination.

PERANCANGAN ULANG TATA LETAK FASILITAS PRODUKSI DENGAN METODE GRAFIK DAN METODE CRAFT DI UD. PRIMADONA nita kuswardhani; Bertung Suryadharma
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.9535

UD. Primadona is a company that sells typical Jember snacks. At the moment, the condition of the facility layout of UD. Primadona faced many problems. One of them is a distinctive design that there is a long flow of material transfer. Transferring materials from the cutting department to the packaging department must go through the production department passed (backtrack). This flow can lead to a big total displacement moment, allowing an increase in material handling costs and indirectly increasing production costs. So, it is necessary to make or change the layout to be more effective and efficient. This study aimed to design using two methods, the CRAFT method and the Graph method. The results showed that alternative graphic method 2 was the best solution based on Material Handling Cost (OMH). This method has less displacement moment per day, and total OMH than the existing design, 89 meters per day and Rp. 7,039.90 respectively.

PENERAPAN METODE ANP (ANALYTIC NETWORK PROCESS) DALAM RANGKA SELEKSI PEMASOK DAUN TEMBAKAU NA – OOGST DI KOPERASI AGROBISNIS TARUTAMA NUSANTARA – JEMBER Fatimatuz Zahra; Bambang Herry Purnomo; Nita Kuswardhani
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2120

Supplier is one the most important and inflluence thing in suplly chain of a companyexistency. Supplier selection has a big role in decision making for getting supplier inimprovement of company’s competitive. Tarutama Nusantara Agrobusiness Cooperative (KopaTTN) is one of the Indonesian company exporting tobacco leaves of Na-Oogst Besuki toEuropean countries. Kopa TTN has Madani Agro Sejahtera (MAS) as a branch company thatfocuse on tobacco Na-Oogst trading. For this reason, MAS should be always increasing itscompetitive by supplier selection. The aim of this research were to get criteria and sub-criteriathat mostly concerned in supplier selection of tobacco leaves and also to get the prior oftobacco leaves supplier by using Analytic Network Process (ANP) methode.. Result showed thatthe prior sub-criteria was physical appearance of material quality criteria.Abdul Wahabmemiliki prioritas tertinggi di antara pemasok lainnya dengan nilai 0,059782; kemudianberturut-turut prioritas tertinggi hingga terendah adalah H. Busyono dengan nilai 0,045026,Henu dengan nilai 0,044384, Miseri dengan nilai 0,034880, Topik dengan nilai 0,010456 danterakhir adalah H. Aminullah dengan nilai 0,003231.

ANALISIS KELAYAKAN PENGEMBANGAN KAWASAN MINAPOLITAN YANG BERKELANJUTAN DI KABUPATEN SITUBONDO Yuli Wibowo; Nita Kuswardhani; Qurrotun A’yuni
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8099

Situbondo Regency is one of the regions designated as a pilot minapolitan area in Indonesia. This study aims to analyze the feasibility of developing a Minapolitan area in Situbondo Regency using a sustainable development perspective. The data processing method used in this research is the Mamdani fuzzy inference system. This study uses sustainable development dimensions to examine the feasibility of minapolitan area, including ecological, social, economic, and institutional aspects. Data processing aids using Matlab software. The results showed that the Minapolitan area in Situbondo Regency is feasible for a sustainable Minapolitan area. Situbondo Regency has an ecologically appropriate area and meets the requirements for developing fisheries and marine potential. The social environment in Situbondo Regency is also quite conducive to the development of the Minapolitan area, which can be seen from the community's active role in managing fishery resources. Community involvement in fisheries resource management is supported by fishermen and cultivation groups, including supporting institutions that can institutionally strengthen the presence of minapolitan in Situbondo Regency. The Minapolitan area's development is considered to provide economic benefits to both the communities around the area and the local government.

Penggunaan Tepung Glukomanan dari Umbi Gembili (Dioscorea esculenta L.) pada Pembuatan Es Krim Herlina Herlina; Miftahul Choiron; Bambang Herry Purnomo; Maharlika Pemuda Bhakti Nagara; Nita Kuswardhani
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung glukomanan dari umbi gembili terhadap karakteristik fisik, sensoris, dan memperoleh konsentrasi tepung glukomanan yang tepat pada pembuatan es krim sehingga dihasilkan es krim dengan sifat baik dan disukai panelis. Penelitian menggunakan rancangan acak lengkap (RAL) dengan faktor tunggal, yaitu variasi rasio tepung glukomanan dari umbi gembili (0%, 0,1%, 0,2%, 0,3%, dan 0,4%) dengan tiga kali ulangan pada masing-masing perlakuan. Hasil analisis menunjukkan bahwa penambahan tepung glukomanan dari umbi gembili pada berbagai konsentrasi berpengaruh nyata terhadap kecerahan warna (lightness (L)), tekstur, overrun, kecepatan meleleh es krim, serta sifat sensoris es krim yang terdiri dari warna, aroma, rasa, tekstur, dan kesukaan keseluruhan. Perlakuan terbaik es krim terdapat pada perlakuan penambahan tepung glukomanan 0,3% dengan rata-rata nilai efektivitas yaitu 0,80. Kata kunci: Umbi gembili, tepung glukomanan, es krim

Karakteristik Tiwul Instan Subtitusi Ubi Jalar Kuning (Ipomoea batatas L.) sebagai Sumber β–Karoten Herlina Herlina; Nita Kuswardhani; Ahmad Nafi'; Muhammad Syaiful Adzim
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study aims to examine the effect of percentage substitute of yellow sweet potato (Ipomoea batatas L.) on the physical, chemical and organoleptic characteristics of instant tiwul. It also aims to determine the exact percentage of yellow sweet potato in instant tiwul with high β-carotene content and favored by panelists. The completely randomized design (CRD) method was used with a single factor, namely the percentage substitution of yellow sweet potato (0, 10, 20, 30, 40, and 50%). Each treatment was repeated 3 (three) times while the data obtained were analyzed using the analysis of variance (ANOVA). In addition, when significant differences exist between treatments (α ≤ 0,05), the Duncan new multiple range test (DNMRT) is used, organoleptic data were analyzed using the chi-square test (α ≤ 0.05), meanwhile, to determine the best treatment, an effectiveness test was performed. The results showed that the percentage substitution of yellow sweet potato significantly affected the water content, total β-carotene content, rehydration and swelling power, bulk density, panelists’ preference for color, aroma, taste, texture, elasticity and overall. Based on the effectiveness test, the best percentage substitution of yellow sweet potato in instant tiwul production was P3 treatment (yellow sweet potato substitution by 30%), which has a total β-carotene content of 0.336 mg/100 g, panelists’ preference for color, aroma, taste, texture, suppleness, and overall of 28, 32,40, 32, 36, and 32% respectively.

KELAYAKAN FINANSIAL PRODUKSI PEKTIN DARI KULIT PISANG DI UD. BURNO SARI, SENDURO - KAB. LUMAJANG Nurhayati Nurhayati; Nita Kuswardhani; Dwika Mayang Sari
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (256.167 KB)

Banana is a tropical fruit which is the most widely produced and used by the community of Indonesia. banana Production have first ranked crops in Indonesia. Banana contain pectin with high concentrations. The content of pectin in banana peel ranged from 1.92 to 3.25% of the dry weight. The purpose of this study were to determine a pectin yield, knowing the factors that affect the quality of pectin, analyzes of Financial Feasibility of Pectin Production from Banana peel in UD. Burno Sari. The result of pectin from banana peel was conducted a pectin yield calculation, the study of fishbone diagrams, and tested of financial feasibility. Research results of pectin production from banana peel showed the yield generated from waste banana skin by using a temperature of 80 ° C and the method used was the extraction of 2 levels of 8,78%, the study results of fishbone diagram showed some of the causes that are considered to be factors that affected the quality of product. Human resources, raw materials and production process was considered to be an important factor determining the quality of the products, on human resources factors allegedly contained 2 causees were lack of oversight and labor have not been trained, the factors of raw materials allegedly due to the maturity level of banana peel which used, then the factor of the production process because of two causes, namely the drying of raw materials and the process of downsizing. Results of the test showed business financial feasibility of pectin production from banana peels was feasible with NPV: Rp 19.573.074, B/C Ratio: 1,03, PBP: 3,24 Years, BEP Units: 61 units / year, BEP Rp : USD 32.983.672 / year, IRR: 24,72%.Keywords: banana peel, extraction of pectin, financial feasibility

MODEL SISTEM DINAMIK KETERSEDIAAN SINGKONG BAGI INDUSTRI TAPE DI KABUPATEN JEMBER Bambang Herry Purnomo; Ahmad Subayri; Nita Kuswardhani
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (292.968 KB)

As we know, fermented cassava (TAPE in indonesian language) is one of popular food in Jember Regency. There are a lot of fermented cassava industry at Jember Regency. One of the major problem for fermented cassava industry is decreasing of cassava production. The aim of this research was to design a dynamic system model of cassava availability for fermented cassava industry using dynamic system methods. Model of cassava availability consist of 3 sub models; model of supply, model of consumption and model of industrial demand. Based on simulation results it was known that in 2004-2013 the availability of cassava continues to decrease.The decreasing happenned because tape industry is only able to produce 60% of its maximum capacity. Therefore, it is needed to build scenarios that meet the needs of cassava for tape industries. The result shows four scenarios orientated to the model; 1. Scenario partnership, on this scenario the need of cassava for fermented cassava industry can be met, but make the needed cassava for consumption not fullfilled; 2. partnership scenario and acreage extension plant out as big as 2% per year, this scenario can't meet the need cassava for fermented cassava industry up to next 10 years; 3.The third scenario, partnership scenario and productivity step-up as big as 20 kw/ha is not overdose give influences even have can meet the need cassava next 10 years. The fourth scenario, partnership scenario and combined scenario, combination of scenarios 2 and 3, can supply cassava for the next 10 year.Keywords: Dynamic System Model, production, availability, scenario

IDENTIFIKASI DAN ANALISIS STRUKTUR RANTAI PASOK KOPI RAKYAT ROBUSTA KECAMATAN BANGSALSARI, JEMBER Novita Fitri Yulian; Nita Kuswardhani; Winda Amilia
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Robusta coffee is one of the crops plantation that cultivated in the most area in Indonesia. Bangsalsari District, Jember Regency is one of location area on the Argopuro Mountain slope, with total Robusta coffee production about 9,945.80 quintals in 2016. The robusta coffee supply chain is a supply concept which has system settings related to product flow, information flow, financial flow, service flow and actor complicity in each flow. The purpose of this study was to determined the structure of the robusta coffee supply chain in Bangsalsari District, Jember Regency. The data collecting method used in this research were primary and secondary data. The primary data was taken from the results of interviews, observation and documentation, while secondary data obtained from the literature studies, internet, journals and other documents as relevant references. The results showed that the structure of the robusta coffee supply chain in Bangsalsari District, consisted of several supply chain groups or called actors. Supply chain groups were farmers, collectors, wholesalers, exporters and related institutions. Keywords: actor, robusta coffee, supply chain

Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content Baity Nur Jannah; Fitria Riany Eris; Nita Kuswardhani; Aris Munandar
Jurnal Ilmiah Perikanan dan Kelautan Vol. 12 No. 2 (2020): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v12i2.17064

HighlightMilk fish (Chanos chanos) bone flour to improve nutrition of GipangChemical, physical, and organoleptic characteristics of Gipang were analysedThe best concentration of milkfish bone added in gipang was 10%AbstractGipang is a well-known traditional food of Baduy, a local tribe located in Banten Province, West Java, Indonesia. This study aimed at the characterization of the traditional food with an addition of milkfish bone flour at four different concentrations. The study used a completely randomized design (CRD) with a single facto (concentration of milkfish bone flour addition). The addition of milkfish bone flour consisted of four levels, which were 0% as the control, 5%, 10%, and 15% of the weight of raw white glutinous rice used in the present study. Each treatment had 3 (three) replicates. During the experiment, the observed parameters were proximate analysis, calcium content, phosphors content, hardness, total valuable count (TVC) of microbes, and organoleptic characteristics (colour, taste, scent, texture, overall). Fishbone flour is processed from milkfish bone waste that obtained from the milkfish satay industry in Banten province. The addition of milkfish bone flour had a significant effect on ash, protein, fat, calcium, and phosphor contents, hardness, total microbes, and organoleptic properties of colour, taste, and overall values. The result showed that the best concentration of milkfish bone flour addition to the Gipang was 10% which had content characteristic respectively as follows: moisture 6.74%; ash 2.61%; protein 5.71%; fat 21.84%; carbohydrate 63.10%; calcium 3.68%; and phosphor 1.39%; hardness of 324.39 g/mm; TVC of microbes was 1.79 log10 CFU/ml; and organoleptic of colour 4.56; scent 4.40; taste 5.16; texture 5.08; and overall value of 5.28

Co-Authors Ahmad Nafi' Ahmad Subayri Alfarisy, Fariz Kustiawan Ali Wafa Andi Eko Wiyono, Andi Eko Baity Nur Jannah Bertung Suryadharma, Bertung Clara Septaria Melinda Dwika Mayang Sari Ekky Audina Rusita Fatimatuz Zahra Fitria Riany Eris Fuad Sauqi Isnain Gusna Merina Hendy Firmanto Herlina . Herry Purnomo, Bambang Hifdzil Adila Ida Bagus Suryaningrat Ida Bagus Suryaningrat Idah Andriyani indah nalurita Intan Kartika Setywati M. Abd. Nasir Maharlika Pemuda Bhakti Nagara Melinda Lady Plus Miftahul Choiron Muhammad Syaiful Adzim Munandar, Aris Ninik Rizky Hastuti Novita Fitri Yulian Nurhayati Nurhayati Qurrotun A’yuni R. Dio Alif Pratama Rifdah Atikah Rizki Agustian Rusdianto, Andrew Setiawan Suwasono, Sony Winda Amilia Yuli Wibowo

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