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All Journal Jurnal Teknologi Dan Industri Pangan Abdimas JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Matan: Journal of Islam and Muslim Society JMES The International Journal of Mechanical Engineering and Sciences Journal of Agricultural and Biosystem Engineering Research
Poppy Arsil
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Energy Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences

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APLIKASI EKSTRAK KECOMBRANG (Nicolaia speciosa) SEBAGAI PENGAWET ALAMI TAHU PADA PERAJIN TAHU DI SENTRA INDUSTRI TAHU DESA KALISARI BANYUMAS Naufalin, Rifda; Rukmini, Herastuti Sri; Arsil, Poppy
Jurnal Abdimas Vol 22, No 2 (2018): Desember 2018
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LP2M), Universitas Negeri Semarang

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Abstract

Tanaman kecombrang (Nicolaia Speciosa) sudah lama digunakan masyarakat baik sebagai bumbu maupun obat-obatan.  Kegiatan ini memanfaatkan tanaman kecombrang dengan mengekstraknya menjadi pengawet alami  pada tahu. Tujuan dari kegiatan IBKIK ini adalah untuk menambah wawasan dan ketrampilan masyarakat dalam aplikasi pengawet alami dari kecombrang pada tahu.  Manfaat penerapan teknologi ini dapat meningkatkan keamanan pada produk tahu.  Metode yang digunakan dalam kegiatan ini adalah melakukan pembinaan dengan teknik penyuluhan dan pelatihan tentang aplikasi pengawet alami berbahan baku kecombrang pada perajin tahu.  Hasil kegiatan penyuluhan dan pelatihan menunjukkan adanya peningkatan pengetahuan perajin setelah penyuluhan, pelatihan dan peningkatan ketrampilan dengan demplot. Peningkatan ketrampilan aplikasi pengawet alami dari kecombrang ditunjukkan dengan melihat keberhasilan aplikasinya pada tahu yang awet hingga 2 hari dan masih memiliki kualitas yang baik.  Kesimpulan kegiatan ini adalah perajin tahu di sentra industri tahu Desa Kalisari Banyumas  menerima sekaligus dapat mempraktekkan dengan hasil memuaskan teknik aplikasi kecombrang sebagai pengawet pada tahu
Iodine Fortification on Brown Sugar : The Effect of Fortification Period and Source of Iodine Rifda Naufalin; Budi Sustriawan; Poppy Arsil
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Gula kelapa is a traditional and potencial comodity in Banyumas. Fortification with iodium in gula kelapa should be criteria were iodium in product over than 30 ppm bk. Fortification process was need a long thermal process. Stability of iodium in gula kelapa has been studied. The experimental method used Randomized Block Design. The factors analyzed were three kinds of fortification (fresh nira, nira prosessed, nira cristalization) and four kinds of iodium (control, NaI, KI, and KIO3) with 3 replications, and total were 36 unit. The result of the research showed that fortification when nira after endpoint with kalium iodida is the best interaction, iodium content is 34,89 ppm db. Key words : Brown sugar, fortification, iodine.
PENGEMBANGAN SISTEM JAMINAN PRODUK HALAL UNTUK JASA PENYEDIA MAKANAN Poppy Arsil; Hety Handayani Hidayat; Riski Febri Wijayanti
Journal of Agricultural and Biosystem Engineering Research Vol 3 No 2 (2022): Journal of Agricultural and Biosystem Engineering Research: Regular Issue
Publisher : Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jaber.2022.3.2.7115

Abstract

Sistem jaminan produk halal atau yang dikenal dengan SJPH yaitu suatu sistem yang terintegrasi, disusun, diterapkan, dan dipelihara untuk mengatur bahan, proses produksi, produk, sumber daya dan prosedur dalam rangka menjaga kesinambungan proses produk halal. Tujuan penelitian ini yaitu untuk mendesain SJPH yang mengacu pada keputusan kepala BPJPH untuk Kantin Halal Soedirman. Penelitian ini merupakan penelitian deskriptif ekspolatory secara qualitatif dengan mengajukan pertanyaan semi terstruktur kepada infoeman kunci. Responden adalah 15 informan kunci kantin halal yang dipilih dengan menggunakan metode convenience sampling. Informan tersebut meliputi penanggungjawab, staf, vendor dan karyawan kantin. Analisis data menggunakan tematik analisis. Hasil penelitian menunjukkan bahwa Kantin Halal Soedirman telah memenuhi kriteria SJPH yanfg terdiri dari komitmen dna tanggung jawab, bahan, proses produksi halal, produk dan evaluasi dan pemantauan.
RANCANG BANGUN SISTEM IRIGASI OTOMATIS BERBASIS SENSOR KAPASITIF KELEMBAPAN TANAH Sudarmaji, Arief; Margiwiyatno, Agus; Siswantoro, Siswantoro; Masrukhi, Masrukhi; Wijaya, Krissandi; Kuncoro, Purwoko Hari; Ropiudin, Ropiudin; Mustofa, Asna; Sulistyo, Susanto Budi; Arsil, Poppy; Ritonga, Abdul Mukhlis; Irawadi, Irawadi
Journal of Agricultural and Biosystem Engineering Research Vol 5 No 1 (2024): Journal of Agricultural and Biosystem Engineering Research: Regular Issue
Publisher : Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jaber.2024.5.1.11349

Abstract

Precise and measurable water availability is an important aspect for optimal plant growth. It is necessary to monitor soil moisture continuously as a basis for watering. This paper presents the design of a soil moisture measurement system and testing of a capacitive type soil moisture sensor to obtain a calibration model on various types of soil. The measurement system is based on an Arduino-Mega microcontroller consisting of a soil moisture sensor, timer module, memory card module, keypad, LCD and irrigation actuator. In this research, five capacitive soil moisture sensors were tested on three types of soil, namely sand soil, and organic soil. Sand soil comes from the coast in Adipala Village, Cilacap Regency and organic soil comes from dry land in Kedungrandu Village, Banyumas Regency. The calibration process is based on the capacitive soil moisture sensor voltage (V) and soil water content (KA) values determined using the gravimetric method. The calibration model obtained for each soil is KA = 34.23 x V2 -182.84 x V + 249.45 (sandy soil), and KA = 2389 x V2 - 9252.6 x V + 9012.9 (organic soil). Soil moisture outputs, time data, and irrigation status are stored in the memory card.
Simple Bond-Graph Model To Predict Dried Material Temperature Evolution in A Batch Type Rotary Dryer Waluyo, Sugeng; Ardiansyah, Ardiansyah; Latifasari, Nurul; Kartiko, Condro; Arsil, Poppy; Wicaksono, Rumpoko; Aliim, Muhammad Syaiful; Naufalin, Rifda
JMES The International Journal of Mechanical Engineering and Sciences Vol 8, No 2 (2024)
Publisher : LPPM, Institut Teknologi Sepuluh Nopember, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j25807471.v8i2.14934

Abstract

In this work, we model temperature evolution inside a batch type rotary dryer by using the bond-graph method. The evolution model proposed here is mainly developed to predict dried material temperature inside the dryer during drying process. We implement the model in the 20-SIM bond-graph simulator (Controllab Products, the Netherlands) which shows realistic behaviors of the dried material temperature evolution with different combustion scenarios and rotation speeds.
Quality Assurance Systems in the Development of Fishery Product Processing MSMEs: Sistem Penjaminan Mutu dalam Pengembangan UMKM Pengolahan Hasil Perikanan Maghfira, Nadya Permata; Aini, Nur; Arsil, Poppy; Arsyistawa, Hadana Sabila
JITIPARI Vol 9 No 2 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i2.10200

Abstract

The quality standards of processed fishery products can be assessed by applying regulations required in the industry, including halal certification and quality assurance systems. The implementation of halal certification and quality assurance system regulations can increase the development of MSMEs, especially with Law Number 33 of 2014 concerning the Halal Assurance System, which requires halal food to be halal certified. One of the factors that cause most MSMEs not to implement halal certification and other regulations is the existence of internal and external problems. This study aims to develop a development strategy for fishery product processing MSMEs by analyzing internal and external factors in implementing halal certification and quality assurance systems. The Quantitative Strategic Planning Matrix (QSPM) method is used to prioritize alternative strategies based on the SWOT analysis results. This research concludes that the priority strategy for developing fish processing MSMEs is the SO strategies, which include utilizing government programs to form marketing and distribution networks, innovating attractive product packaging following people's lifestyles, utilizing technological advances for promotional activities, marketing, and expanding marketing networks and the need to create a business website so that the market can recognize every product owned by the company.
Pengukuran Kinerja Supply Chain Management pada Kantin Halal Soedirman dengan Pendekatan SCOR 12.0 dan Fuzzy Analytical Hierarchy Process (FAHP) Arsil, Poppy; Hidayat, Hety Handayani; Wahyuni, Dewi
Matan : Journal of Islam and Muslim Society Vol 6 No 2 (2024): Matan: Journal of Islam and Muslim Society Vol 6 (No 2) 2024
Publisher : Institute of Research and Public Service Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.matan.2024.6.2.11996

Abstract

The food service industries have a substantial contribution to the regional domestic income of Banyumas Regency. Residents of Banyumas Regency have an average monthly food expenditure of IDR491.837 per person in 2022. These indicate that the food and beverage industry possesses substantial economic potential. A food service enterprise is a popular type of food and beverage provider today. As a result, food service establishments must incorporate supply chain assurance into their operational procedures. Kantin Halal Soedirman is one of Purwokerto's food service restaurants. This study's objective is to assess the supply chain performance of Kantin Halal Soedirman so that the canteen may make the necessary adjustments to remain competitive in the food and beverage industry. Supply Chain Operations Reference (SCOR) 12.0, Fuzzy Analytical Hierarchy Process (FAHP), and Traffic Light System are the methodologies utilized in this investigation. The study's findings identified five primary business processes, namely plan, source, manufacture, dispatch, and enable. Furthermore, the analysis of all 30 metrics using the Traffic Light System revealed that 28 metrics showed green indicators, one metric showed yellow indicators, and one metric showed red indicators. In general, the assessment determined that the supply chain performance value at Kantin Halal Soedirman was 89.35%, falling within the satisfactory or very excellent category.
Co-Authors Agus Margiwiyatno ARDIANSYAH ARDIANSYAH Arief Sudarmaji, Arief Arsyistawa, Hadana Sabila Asna Mustofa Budi Sustriawan Condro Kartiko Dewi Wahyuni Herastuti Sri Rukmini Hety Handayani Hidayat Irawadi, Irawadi Krissandi Wijaya Kuncoro, Purwoko Hari Maghfira, Nadya Permata Masrukhi Masrukhi Muhammad Syaiful Aliim Nur Aini Nurul Latifasari Rifda Naufalin Rifda Naufalin Riski Febri Wijayanti Ritonga, Abdul Mukhlis Ropiudin . Rumpoko Wicaksono Siswantoro Siswantoro Sugeng Waluyo Susanto Budi Sulistyo