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Journal : TEKNIK INDUSTRI

INOVASI PRODUK SABUN HERBAL TRANSPARAN MENGGUNAKAN METODE MICROWAVE DARI LIMBAH PALA I.B.D, Kapelle; Maarif, M. Syamsul; Arkeman, Yandra
TEKNIK INDUSTRI Vol 4, No 1 (2014): Volume 4 No 1 Maret 2014
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Nutmeg oil production generates waste in the form of residue distillation are containingcompound trimeristin. Innovation in the waste utilization by producing transparent herbal soapsusing the microwave method for the transesterification process. The production process usesmicrowave method requires a short time, costs and energy are small and good quality is a strength indeveloping product . This product has a market opportunity because it can compete with otherproducts, the advantages that are the effects of aromatherapy herbal ingredients.
STRATEGI PENGEMBANGAN PRODUK SUSU KEDELAI DENGAN PENENTUAN KARAKTERISTIK PRODUK Trisna, Trisna; Maarif, M. Syamsul; Arkeman, Yandra
TEKNIK INDUSTRI Vol 3, No 2 (2013): Volume 3 No 2 Juli 2013
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The aim of this paper is to descripe how a knowledge management plays a role in thedevelopment of new products with the determining of soy milk consumer characteristics andproduct characteristics by Kano method. Knowledge is a basic in decision making for newproduct development. Analysis conducted for costomer characteristic determination bydetermining costumer atribute influence buying decision and costomer clasification. Productcharacteristic in this paper uses Kano Method. The result of analysis of product characteristicshowed that halal labeling, soybean picture in packaging, inclusion of business address, ,inclusion of nutrient information, medium sweetness level are characteristic required to newproduct development of soy milk.
INOVASI SISTEM AGROFORESTRY DALAM MENINGKATKAN PRODUKTIVITAS KARET ALAM Sukmawati, Wilda; Maarif, M. Syamsul; Arkeman, Yandra
TEKNIK INDUSTRI Vol 4, No 1 (2014): Volume 4 No 1 Maret 2014
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Permintaan pasar dunia akan produk karet merupakan peluang yang cukup besarbagi negara Indonesia. Areal karet Indonesia paling luas di dunia, yang diikuti Thailand danMalaysia, namun produktivitas karet alam Indonesia lebih rendah dibandingkan Thailanddan Malaysia yang memiliki luas perkebunan lebih kecil di banding Indonesia. Sistemagroforestry diyakini secara luas memiliki potensi besar sebagai alternatif pengelolaanlahan yang utama untuk konservasi tanah dan juga pemeliharaan kesuburan danproduktifitas lahan di daerah tropis. Oleh sebab itu petani untuk menerapkan paket teknologidengan modifikasi tepat sehingga mendapatkan pengetahuan secara ilmiah. RubberAgroforestry System (RAS), adalah teknologi yang mengintroduksikan bahan tanam karetklonal ke dalam agroforest karet.
ANALISIS FAKTOR YANG MEMPENGARUHI INOVASI PRODUK NANOENKAPSULASI EKSTRAK PEGAGAN SEBAGAI SEDIAAN UNTUK MENGATASI SELULIT Sondari, Dewi; Maarif, M. Syamsul; Arkeman, Yandra
TEKNIK INDUSTRI Vol 3, No 1 (2013): Volume 3 No 1 Maret 2013
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Innovation is a research, development, and/or engineering which aims to develop thepractical application of values and context of new knowledge, or new ways to apply science andtechnology that has existed in the product or production process. Anti-cellulite innovationdevelopment based on market opportunities, goals and objectives nanoencaptulation producean anti-cellulite product using nano technology. Factors thought to influence innovation incompanies such as leadership styles, personal characteristics and dynamics of the environmentand the user market factors. In an innovation planning of nanoencaptulation should attention tothe functional aspects of a component, part of the whole system works. The main purpose offunctional analysis and design stage is to define the interaction of each component with eachother.
MANAJEMEN RISIKO INOVASI PRODUK OLAHAN SUSU SAPI BERDASARKAN TAHAPAN PROSES MANAJEMEN INOVASI Septiani, Winnie; Maarif, M. Syamsul; Arkeman, Yandra
TEKNIK INDUSTRI Vol 3, No 2 (2013): Volume 3 No 2 Juli 2013
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Dairy product innovation has potential to be developed to overcome the problems of lowquality of dairy produced by the farmers. This leads to rejection of dairy by the dairy containerKoperasi Unit Desa (KUD) before getting to the Industri Pengolahan Susu (IPS) and eventuallywasted. Innovation processed products are studied in this paper is a product processed at the levelof UKM using simple processing technology. Product innovation is needed to survive in thecompetitive market, but on the other hand, an important aspect in the success of innovation thatshould be considered is the risk factor. The purpose of writing this paper is to perform a riskassessment innovation dairy cows by stage approach to innovation management processcomprising the step of searching, selection, implementation and learning. Innovation risks areidentified and analyzed based on risk inovation category consists of environmental innovation,technical resources, integration, management, marketing and strategy. The next stage is measuredand analyzed by two-dimensional measurement of the value of the probability and severity values.Furthermore the final stage of this study is to determine the risk management recommendations aremade based in the value of the ranking value risk exposure.
INOVASI HIJAU DALAM INDUSTRI PENGOLAHAN RUMPUT LAUT SEMI REFINEED CARRAGEENAN (SRC) Setyawati, Ekaterina; Maarif, M. Syamsul; Arkeman, Yandra
TEKNIK INDUSTRI Vol 4, No 1 (2014): Volume 4 No 1 Maret 2014
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Rumput Laut saat ini menjadi salah satu komoditi unggulan Indoensia, untuk lebihmemberikan nilai tambah kebutuhan untuk mengolah rumput laut menjadi produk olahan menjadisuatu yang harus dilakukan dibanding hanya memproduksi dalam bentuk kering. Produk rumputlaut olahan mulai dari ATC, SRC sampai dengan karaginan saat ini masih terbuka peluang pasaryang besar baik lokal maupin ekspor. Kondisi ini membuat pemerintah Indonesia ini mendukungupaya dalam pendirian pabrik pengolahan rumput laut salah satunya SRC.Upaya hilirisasi produk tersebut ada dampak yang perlu diperhatikan yaitu limbah airlimbah proses yang dihasilkan cukup besar. Limbah yang bersifat alkali akan berbahaya bagilingkungan jika dibiarkan sehingga perlu suatu kajian untuk mereduksi limbah yang dihasilkan.Pendekatan inovasi hijau dilakukan untuk mencapai tujuan tersebut. Beberapa alternatif yangdikembangkan adaah dengan pemanfaatn limbah menjadi produk samping yang mempunyai nilaitambah, dan pemanfaatan air limbah untuk proses selanjutnya.Berdasarkan kajian literatur berdasarkan kemudahan teknologi dan aspek biayapemanfaatan limbah menjadi produk olahan dalam bentuk nata de seaweeds cenderung dipilihuntuk dikembangkan. Kajian terhadap aspek produk secara pasar masih luas terbuka trend untukmengkonsumsi makanan yang sehat dan harga yang murah akan dapat direspon pasar dengan baikdan akan memberikan dampak minimal terhadap kerusakan lingkungan
KAJIAN BAURAN PEMASARAN DAN MANAJEMEN PENGETAHUAN DALAM INOVASI KABUTO INSTAN Sarinah, Sarinah; Maarif, M. Syamsul; Arkeman, Yandra
TEKNIK INDUSTRI Vol 3, No 2 (2013): Volume 3 No 2 Juli 2013
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Kabuto instant is a product innovation of cassava flour is dried after fermentation originSoutheast Sulawesi. New product Kabuto instant need to touch the marketing mix and knowledgemanagement (KM) in order to have a competitive edge. The concept of the marketing mix (4P) andKM, both focus on how attempts were made to support the business activities of Kabuto instantproducts to gain a competitive edge. Focus on managing the marketing mix marketing in 4 elements:(1) Product, (2) Promotion, (3) Place, and (4) Price. Management of the marketing mix will increasethe interest of consumers against products Kabuto instant. KM see the knowledge available to abusiness Kabuto instant as a major factor of success. Through knowledge of the company superiorresults can be achieved faster, cheaper and with higher quality than their competitors.Knowledge about customers, target market and other factors that may influence the likelihoodthat a faster utilization of opportunities and a more flexible response to the threat. From theperspective of a marketing mix and KM promising positive impact on the cost structure and revenuestream Kabuto instant. This paper demonstrates the advantages of using the marketing mix and theKM approach that can increase and reduce the risk of business failure by integrating bothapproaches. Management of the marketing mix requires knowledge to manage consumers, consumerknowledge and knowledge of the consumer. KM took on the role as a service provider for theconsumer, managing four (4P) in product innovation Kabuto instant. This study is based on literaturestudies.
STRATEGI TEKNOLOGI DAN MANAJEMEN INOVASI INDUSTRI TEPUNG KASAVA FERMENTASI Misgiyarta, Misgiyarta; Maarif, M. Syamsul; Arkeman, Yandra
TEKNIK INDUSTRI Vol 3, No 1 (2013): Volume 3 No 1 Maret 2013
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Abstract

Many technology research institutes and university research and development can not beapplied by the user community and industry. The result is less a role in improving the welfare ofsociety. Required critical reviews of technology and innovation management strategies togenerate technologies relevant to the needs of society and industry. The study was conducted bytaking the case of the cassava starch fermentation industry. The purpose of this study is (a)acquired technology strategy to improve the quality of fermented cassava flour, added value,competitiveness, and usability, as well as (b) obtained by way of management or management oftechnological innovation that fermented cassava flour can be applied to the industry, providingbenefits , benefits and further foster innovation. Technology strategy fermented cassava flourindustry in the form of: (1) the development of cassava starch fermentation, (2) development ofproduct diversity flour as necessary to market the composite flour technology, (3) flour over thedough expands when made, (4) development of a product of high nutritional value withfortification technology, (5) the development of a more rapid fermentation technology, (6) thedevelopment of fermented cassava flour production technology zero waste. Management ormanagement of innovation is done by: (a) search technology required product market (easy,cheap, fast), (b) selecting appropriate technology industry capacity, (c) development oftechnology that can be controlled, (d) select technology products required penndek term and longterm. Innovation management needs to be done properly so that the resulting innovation candiindustrikan, generate benefits, maximum and sustainable benefits. Management of innovationthat will either encourage the birth of new innovations that can applied in industry and providegreater benefits.
STRATEGI TEKNOLOGI DAN MANAJEMEN INOVASI : APLIKASI ARTIFICIAL INTELLIGENCE UNTUK KEBERLANJUTAN PRODUKSI GLISEROL ESTER Soenandi, Iwan A; Maarif, M. Syamsul; Arkeman, Yandra
TEKNIK INDUSTRI Vol 4, No 2 (2014): Volume 4 No 2 Juli 2014
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Gliserol adalah hasil samping dari proses transesterifikasi dari minyak kelapa sawit untukmenghasilkan biodiesel, dalam meningkatnya produksi biodisel tersebut maka akan meningkat pulaproduksi gliserol tersebut. Dengan peningkatan itu maka harga gliserol akan menurun dan tidak adanilai jual, oleh karena itu akan membahayakan lingkungan karena akan dapat menjadi limbah. Olehkarena itu penting untuk mengaplikasikan strategi inovasi proses yang baru sehingga meningkatkanjumlah produksi pengolahan gliserol menjadi produk lain yang lebih berguna dan memiliki nilaijual.Tulisan ini akan mengajukan sebuah strategi inovasi aplikasi konsep aplikasi Kecerdasan Buatanyang diterapkan pada proses pengolahan gliserol kotor sampai gliserol ester, pada tulisan ini jugadibahas tentang kaitan dengan manajemen pengetahuan untuk mendukung pembuatan sistem
INOVASI MESIN PRODUKSI PUPUK CAIR DARI JERAMI BERBASIS FERMENTASI DENGAN PENDEKATAN VALUE GRAPH Gunawan, Gunawan; Maarif, M. Syamsul; Arkeman, Yandra
TEKNIK INDUSTRI Vol 4, No 1 (2014): Volume 4 No 1 Maret 2014
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Salah satu cara untuk meningkatkan kesuburan lahan sawah adalah dengan pemberianpupuk organik yang berasal dari bahan organik berupa limbah pertanian seperti jerami. Dalamproses pembuatan dengan pendekatan sosial, ekonomi, teknologi dan lingkungan (SETE). Prosespembuatan pupuk organik yang berasal dari limbah pertanian memerlukan waktu yang lama biladilakukan secara alami. Dengan adanya imitasi dan inovasi dalam pembuatan mesin pupuk cair darijerami berbasis fermentasi dapat mempercepat proses pembuatan karena adanya proses pencacah,penghancur dan pengaduk bahan organik serta pengaturan kondisi ideal. Jerami dan bahan pelarutdikumpulkan pada ruang fermentasi berupa tangki. Efektivitas proses pembuatan pupuk cair sangattergantung kepada mikroorganisme pengurai. Apabila mereka hidup dalam lingkungan yang ideal,maka mereka akan tumbuh dan berkembang dengan baik pula. Pengkondisian proses pembuatanpupuk cair melalui pengontrolan elektronik meliputi suhu, kelembaban, derajat keasaman dantekanan. Air hasil fermentasi disaring untuk mendapat cairan bebas padatan kemudian diukur dandikondisikan kadar zat haranya yang cocok buat tanaman.
Co-Authors A. Aziz Darwis AA Gede Rai Gunawan Adisalamun Adisalamun Agus Maulana Aida Farida Aji Hermawan Akhmad Yusuf Alim Setiawan S ANDIYONO, ANDIYONO Ani Suryani Arisusanty, Dian Junita Budhi Hascaryo Iskandar Casnan Casnan, Casnan Choiriyati, Nur Dadan Umar Daihani, Dadan Umar Denni, Alex Dewi Auditiya Marizka, Dewi Auditiya Dewi Sondari Djumali Mangunwidjaja Dorina Hetharia Ekaterina Setyawati, Ekaterina Eriyatno Eriyatno Erliza Noor Etty Riani Fairuzzahira, Fadhillah Fajarina Budiantari Faqih Udin Gibtha Fitri Laxmi Gunadi, Ahmad Dading Gunawan Gunawan Hermanto, Bambang Mulyana Herry Purnomo Imam Ahmad Irawadi Jamaran Irman Hermadi Iveline Anne Marie, Iveline Anne Iwan A Soenandi, Iwan A Joko Affandi Julfi Restu Amelia, Julfi Restu Julia Kantasubrata Junardi Junardi Kadarwan Soewardi Kapelle I.B.D, Kapelle Khaswar Syamsu Kirbrandoko Kirbrandoko Kudang Boro Seminar Kunandi Kunandi Liesbetini Hartoto M Syamsul Maarif, M Syamsul M. Syamsul Maarif Marimin Marimin Ma’arif, M. Syamsul Misgiyarta Misgiyarta, Misgiyarta Muhammad Alkaff Mushthofa Mushthofa Nazli, Rizal Syarief Siaiful Nora Azmi Nur Shabrina, Nur Oktavia, Nova Petir Papilo Rahardjo, Teguh Rizal Syarief Sarinah Sarinah Soeboer, Deni Achmad Sri Hartoyo Sri Nurdiati Sri Rahardjo Subowo, Eko Sudirlan, Iwan Sukardi Sukardi Suripto Suripto Syamsul Maarif Syamsul Ma’arif Syarifuddin Nasution, Syarifuddin Taufik Djatna Titi Candra S, Titi Titi Candra S., Titi TITI CANDRA SUNARTI Trisna Trisna, Trisna Utami, Teja Primawati Vonny Indah Sari Wachjudiningsih, Aulijati Wilda Sukmawati Winarto, Catur Winarto, Catur Winnie Septiani Wisnu Ananta Kusuma Zaman, Fasika Khaerul Zulfiandri Zulfiandri