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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI REKAYASA Industria: Jurnal Teknologi dan Manajemen Agroindustri Agroindustrial Technology Journal Proceeding of the International Conference on Family Business and Entrepreneurship (ICFBF)
Asfan, Dian Farida
Program Studi Teknologi Industri Pertanian, Fakultas Pertanian, Universitas Trunojoyo Madura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Physics Other

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UPAYA PERBAIKAN KUALITAS LAYANAN TERHADAP PELANGGAN MENGGUNAKAN INTEGRASI SERVICE QUALITY (SERVQUAL) DAN ANALYTICAL HIERARCHY PROCESS Asfan, Dian Farida
Rekayasa Vol 4, No 2: Oktober 2011
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (204.524 KB) | DOI: 10.21107/rekayasa.v4i2.2332

Abstract

Penelitian ini dilakukan di PT. Telkom Bangkalan untuk peningkatan kualitas layanan dengan menggunakan metode servqual dan AHP (Analytical Hierarchy Process). Servqual digunakan untuk mengetahui persepsi dan harapan pelanggan berdasarkan dimensi kualitas jasa, dan AHP digunakan untuk mengetahui nilai pembobotan dari setiap variabel pelayanan. Selisih antara persepsi dan harapan pelanggan akan dikalikan dengan hasil pembobotan AHP sehingga dihasilkan nilai servqual terbobot. Hasil perhitungan dengan menggunakan metode servqual menghasilkan nilai mean untuk harapan pelanggan sebesar 4,778 dan nilai mean persepsi pelanggan sebesar 3,381. Kesenjangan (gap) antara persepsi dan harapan pelanggan ada 15 kriteria. Berdasarkan nilai perhitungan servqual terbobot, terdapat 10 kriteria kualitas pelayanan yang menjadi prioritas utama untuk diperbaiki dan ditingkatkan. Kriteria-kriteria yang menjadi prioritas tersebut antara lain tarif promo speedy sangat menguntungkan, paket yang ditawarkan bervariasi sesuai dengan kebutuhan pelanggan, customer service mampu menangani keluhan/masalah dan mampu menjawab pertanyaan pelanggan, download dapat dilakukan dengan cepat, tarif bulanan speedy yang kompetitif dan sesuai dengan kualitas internet yang pelanggan inginkan, browsing dan chatting cepat dan mudah, pelayanan cepat/tidak perlu menunggu, kecukupan informasi mengenai produk/program baru, customer service mampu menjelaskan produk dan fasilitas speedy dengan baik, pelayanan yang diberikan cepat dan akurat. Kata kunci: servqual, persepsi, harapan, gap, AHP. AbstractThis research was conducted at Telkom Bangkalan in order to increases the service quality by using servqual method and AHP (Analytical Hierarchy Process). Servqual used to determine the perceptions and expectations of the customer based on the dimensions of service quality, and the AHP is used to determine the weighting of each variable service. The difference between perceptions and expectations of customers will be multiplied by weighting the results generated AHP to get servqual value weighted. The results of calculations using the method servqual generate mean values of 4.778 to customer expectations and customer perceptions of the mean value of 3.381. Gap (gap) between the perceptions and expectations of customers there are 15 criteria. Based on the calculation of weighted servqual, there are 10 criteria for quality of care a top priority for improved and enhanced. Criteria-criteria which are priorities include speedy promo fare is very profitable, the packages offered vary according to customer needs, customer service is able to handle complaints/problems and be able to answer customer questions, downloads can be done quickly, monthly rates are competitive speedy and appropriate with the quality of the Internet that customers want, browsing and chatting is quick and easy, quick service / no waiting, the adequacy of information about the products/new programs, customer service is able to explain the product and speedy with good facilities, service provided quickly and accurately. Key words: servqual, perception, expectation, gap, AHP.
Pendugaan Umur Simpan Garam Mandi (Bath Salt) Aroma Serreh Menggunakan Metode Accelerated Shelf Life Testing (ASLT) Putri, Meilinda Cendana; Maflahah, Iffan; Supriyanto, Supriyanto; Asfan, Dian Farida
Rekayasa Vol 15, No 1: April 2022
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v15i1.13855

Abstract

Salt contains compounds of magnesium chloride, magnesium sulfate, magnesium bromide, and other trace compounds. In general, salt is divided into consumption salt and industrial salt. Bath salt is a salt product that dissolves in water and reduces wrinkles on the hands. The constituent components of bath salts are Epsom salt, sodium bicarbonate, SLES, cornstarch, olive oil, citronella oil, and alcohol, the packaging used is glass packaging. Shelf life is done by accelerating the degradation reaction using high temperature storage and simulating the data obtained. The purpose of this study was to determine the quality characteristics of bath salts before and after storage and to determine the shelf life of bath salts with the aroma of lemongrass. This research was conducted at the Quality Analysis Lab of the Agricultural Industrial Technology Study Program, Faculty of Agriculture, Trunojoyo University, Madura from September to October 2021. Shelf life was estimated using the Arrhenius method. Based on research at a temperature of 28, the shelf life of bath salts is 180.86 or 6 months 1 day, while at a temperature of 35 is 85.85 or 2 months 26 days. It is proven by the value of the shelf life which is getting shorter with the higher the storage temperature. An increase in temperature causes a greater rate of reaction
Quality Characteristics of Salt Fortification with Dragon Fruit Peel in Plastic Packaging during Storage Period Iffan Maflahah; Dian Farida Asfan
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (658.208 KB) | DOI: 10.21776/ub.industria.2020.009.01.9

Abstract

AbstractDragon fruit peel is another option for salt fortification beside of iodized salt. Dragon fruit peel contains source of vitamin C needed by our body. The objective of this study is to find out the quality characteristics of fortification of salt with dragon fruit peel during storage period. Fortified salt was stored in Low-Density Polyethylene (LDPE) and High-Density Polyethylene (HDPE) plastics at room temperature and at the temperature of 35°C. Fortified salt was stored for a month. Tests performed during storage period were water content, NaCl, vitamin A and vitamin C content. The experimental design used was randomized block design with 2 factors, those are temperature and packaging type. Statistic test was performed with Variance Test and Duncan Test in the significance level of 5%. Fortified salt production used 40% of dragon fruit peel extract. Results showed that different packaging type and storage temperature did not have real impact on NaCl and vitamin A content of fortification salt with dragon fruit peel. Water content of fortification of salt with dragon fruit peel is affected by storage temperature. However, packaging type does not give real impacts on vitamin A content. Packaging type have a real impact on vitamin C content. Fortification of salt with dragon fruit peel has the ability to bind vitamin C so that it can be used as an alternative source of vitamin C.Keywords: dragon fruit peel, salt fortification, storage
ANALISIS PEMILIHAN STRATEGI PENGEMBANGAN USAHA GARAM FORTIFIKASI KELOR DI KABUPATEN SAMPANG Dian Farida Asfan; Iffan Maflahah
Agroindustrial Technology Journal Vol 5, No 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v5i1.5147

Abstract

Fortification is the addition or enhancement of one or more nutrients into food. Fortification of moringa salt can be used as a business alternative for the people of Sampang, especially salt farmers seeing the selling price of salt which is decreasing from year to year.The purpose of this research is selecting the best strategies development in developing moringa salt at Sampang district . The method for selecting the strategy that will be used in this research is AHP (Analitycal Hierarchy Process) method. The results of data processing using the AHP method resulted in a business development strategy for moringa fortification, namely (1) establishing partnerships with the salt industry to accommodate production products with an eigenvector value of 0.3521; (2) establishing partnerships between land owners, farmer groups and the government to improve processing and marketing capabilities with an eigenvector value of 0.2723; (3) utilizing product innovation and institutional asset support with an eigenvector value of 0.2152; (4) producing products in accordance with market standards in order to compete with an eigenvector value of 0.1604
Innovation and development product based on the salt potential of Madura: Fortified Moringa Salt Iffan Maflahah; Dian Farida Asfan
Proceeding of the International Conference on Family Business and Entrepreneurship 2022: Proceeding of the 5th International Conference on Family Business and Entrepreneurship
Publisher : President University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (595.041 KB) | DOI: 10.33021/icfbe.v2i1.3568

Abstract

This study aims to identify the development process of fortified moringa salt based on Madura Island's potential. Analytical Hierarchy Process (AHP) methods used the commercialization strategy scenarios. SWOT analysis was used to select alternative strategies formulated. The results are moringa fortified salt product contains 87% NaCl, 11.88 µg/g vitamin C, 4.88 µg/g B-carotene, 3.6% water content, and 46.713 ppm antioxidant content so that it meets the requirements as health salt; the development of salt products is carried out by making a new product in moringa fortified salt for the upper-middle class and hypertension. The priority of the product commercialization strategy that is carried out is to open a new business, a joint system between farmers and business people or other related parties, and a drop selling system to increase salt farmers' revenue.
Analisis Strategi Pengembangan Jamu Gendong di Kecamatan Blega Kabupaten Bangkalan Siti Aisyah; Dian Farida Asfan; Iffan Maflahah
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i04.p09

Abstract

Jamu merupakan obat tradisional turun temurun dari nenek moyang yang banyak disukai oleh masyarakat. Jamu gendong merupakan jamu dalam bentuk cair yang dijual penjajah dalam botol yang diletakkan dalam keranjang yang digendong di punggung belakang dan dijual berkeliling dari rumah ke rumah. Tujuan dari penelitian ini adalah untuk mengetahui alternatif strategi yang dapat digunakan sebagai upaya pengembangan jamu gendong di era modern saat ini khususnya di Kecamatan Blega Kabupaten Bangkalan. Analisis yamg digunakan dalam penelitian ini adalah analisis lingkungan internal (IFE) dan analisis lingkungan eksternal (EFE), matriks internal eksternal (IE), matriks SWOT (Strength, Weakness, Opportunity and Threats), matriks SPACE (Strategic Position and Action Evaluation Matrix) dan QSPM (Quantitative Strategic Planning Matrix). Hasil analisis data didapatkan total skor dari masing-masing faktor adalah faktor internal 15 faktor dengan total skor (3,05) faktor eksternal terdapat 10 faktor dengan total skor (2,49). Sedangkan untuk alternatif strategi ada 7 alternatif yang diperoleh dari matriks SWOT, IE dan SPACE. Pada matriks QSPM diperoleh prioritas strategi 1. Meningkatkan kualitas produk yang dihasilka,. 2. Membuat produk yang terjangkau agar menjadi alternatif pilihan dalam keadaan krisis ekonomi, 3. Mempertahankan dan menjaga mutu produk yang dihasilkan, 4. Diversifikasi produk, 5. Memperbaiki saluran distribusi, 6. Penetrasi pasar dan pengembangan produk, 7. Strategi agresif.
Co-Authors Iffan Maflahah Putri, Meilinda Cendana Siti Aisyah Supriyanto Supriyanto