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All Journal Journal of Innovation and Applied Technology Jurnal Teknologi Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Wendra Gandhatyasri Rohmah
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Computer Science & IT Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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PENGEMBANGAN PRODUK PRALINE APEL UNTUK MENDUKUNG PROGRAM ONE VILLAGE ONE PRODUCT DI KECAMATAN BUMIAJI, BATU Ikasari, Dhita Morita; Silalahi, Rizky Luthfian Ramadhan; Dewi, Ika Atsari; Kurniawan, Miftakhurrizal; Lestari, Endah Rahayu; Rohmah, Wendra Gandhatyasri
Jurnal Teknologi Pertanian Vol 20, No 1 (2019)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (971.058 KB) | DOI: 10.21776/ub.jtp.2019.020.01.1

Abstract

ABSTRAKDesa Bumiaji merupakan salah satu daerah di Kota Batu yang menghasilkan buah apel dan sangat potensial untuk dikembangkan konsep One Village One Product (OVOP). OVOP merupakan suatu pendekatan pengembangan potensi daerah di satu wilayah untuk menghasilkan produk yang mampu bersaing di pasar global, dengan tetap memiliki ciri khas keunikan karakteristik dari daerah tersebut. Produk yang dihasilkan adalah produk yang memanfaatkan sumber daya lokal. Oleh karena itu, Koperasi Usaha Bersama (KUB) Bumiaji ingin mengembangkan produk praline apel sebagai upaya pengembangan potensi Desa Bumiaji yang sesuai dengan konsep OVOP. Tujuan penelitian ini adalah untuk mendapatkan informasi kebutuhan dan keinginan konsumen terhadap produk praline apel yang akan dikembangkan oleh KUB Bumiaji. Metode penelitian yang digunakan dalam penelitian ini adalah Quality Function Deployment (QFD). Hasil penelitian menunjukkan bahwa atribut produk yang paling diinginkan oleh konsumen terhadap produk praline apel adalah keamanan dan jaminan halal produk praline apel. ABSTRACTBumiaji Village is an area in Batu which produces apples and has high potential for developing concept of One Village One Product (OVOP). OVOP is a potential approach for developing area in aregion to produce a product that can compete in the global market, while still having a unique characteristic of the area. The product of this program is a product that utilizes local resources. Therefore, Koperasi Usaha Bersama (KUB) Bumiaji intends to develop the apple praline product as the potential development for Bumiaji Village that accordance with the concept of OVOP. The purpose of this study is to obtain information about what the consumer desires and needs related to the apple praline product that will be developed by KUB Bumiaji. The method used in this research is Quality Function Deployment (QFD). The results show that the most desirable product attributes by the consumers about the apple praline product are safety and halal product guarantee of the apple praline.
Pemberdayaan Masyarakat Kawasan Hutan Pendidikan Melalui Peningkatan Nilai Tambah Produk Olahan Komoditas Lokal Di Kampung Sumberwangi Donowarih Kabupaten Malang Wendra Gandhatyasri Rohmah
Journal of Innovation and Applied Technology Vol 5, No 2 (2019)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2020.005.02.8

Abstract

Indonesia memiliki banyak potensi dalam bidang wisata di setiap wilayahnya, salah satunya adalah Perkampungan Sumberwangi yang berada di Desa Donowarih, Kecamatan Karangploso, Kabupaten Malang, Provinsi Jawa Timur. Salah satu elemen masyarakat Perkampungan Sumberwangi yang potensial dikembangkan adalah kelompok Karang Taruna, melalui kegiatan peningkatan ketrampilan berbasis potensi unggulan kampong Sumberwangi berupa ketrampilan produksi keripik umbi-umbian. Tujuan dari pengabdian masyarakat ini adalah mengembangkan potensi agrowisata perkampungan Sumberwangi melalui diklat (pendidikan dan Pelatihan) guna meningkatkan ketrampilan anggota Karang Taruna melalui pembuatan keripik umbi-umbian. Keripik yang diproduksi diantaranya keripik ubi kayu (singkong dan keripik talas (mbote). Target luaran yang telah dicapai adalah terbentuknya kelembagaan Karang Taruna Sumberwangi yang mampu mendukung program peningkatan keterampilan anggota dalam pengembangan ekonomi di Kampung Sumberwangi dalam hal produksi keripik umbi-umbian, serta meningkatnya jejaring kerjasama anggota Karang Taruna Sumberwangi dengan pihak luar, khususnya bidang pemasaran produk keripik yang dihasilkan oleh Karang Taruna Sumberwangi
Applying response surface methodology to optimise maize silage making for cattle feed Wendra Gandhatyasri Rohmah; Bayu Firmansyah; Mas'ud Effendi; Sucipto Sucipto
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 2, No 1 (2019)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1019.117 KB) | DOI: 10.21776/ub.afssaae.2019.002.01.4

Abstract

One of the important ingredients in cattle feed is protein.  Yet, a high quality cattle feed is influenced by the balanced concentration of protein, carbohydrates, minerals and vitamins. Agricultural waste, such as maize crop waste, can be used as potential feedstock for making cattle feed. Silage is a product resulted from fermentation process, which was mostly used as a feed source to many livestock.  Silage making is functioned to preserve the quality of the feeds. Especially during dry season. Maize silage has been highlighted to be alternative feed for livestock or cattle. This study was aimed to optimise the concentration of molasses and storage time in producing high quality maize silage. The parameters measured include pH, moisture content (MC), crude protein, and crude fibre. Response Surface Methodology (RSM) with two factors was used in this study, while the optimisation was formulated using statistical software Design Expert 7.0.0. The results showed that by adding molasses of 6.97% with storage time of 240 hours, the optimum quality of maize silage was achieved, giving the value of pH (3.88), water content (23.80%), crude protein (9.01%), and crude fibre (21.67%).
Waste analysis of coated peanut production using fuzzy analytical hierarchy process (Fuzzy AHP) Erika Ayu Yuanita; Panji Deoranto; Arif Hidayat; Riska Septifani; Wendra Gandhatyasri Rohmah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Production effectiveness is an essential aspect of industrial activities to obtain maximum profit with minimum expenditure. One of the companies currently focused on achieving high effectiveness in its production activities is PT XYZ. The purpose of the study was to determine the priority of waste in the coated peanut processing company using the Fuzzy Analytical Hierarchy Process (Fuzzy AHP) method. The Fuzzy AHP method combines AHP with a fuzzy system to cover the weaknesses of AHP, which has more personal properties. The Fuzzy AHP method helps in identifying the level of waste in PT XYZ, which is grouped into seven, namely defects (S1), waiting (S2), unnecessary inventory (S3), inappropriate processing (S4), unnecessary motion (S5), transportation (S6), and overproduction (S7). The results showed that the order of wastage criteria starting from the highest to the lowest are S4 with a weight vector value of 1,000; S5 with a weight vector value of 0,985; S1 with a weight vector value of 0,932; S2 with a weight vector value 0,702; S6 with weight vector value 0,678; S3 with a weight vector value 0,144; S7 with weight vector value 0,071. Based on this, it can be seen that the criteria for inappropriate processing have the highest priority as waste in production activities at PT XYZ. The results of the Fuzzy AHP method can be used as a basis for weighting the value stream analysis tools.
ANALYSIS OF TOMATO DATES BUSINESS DEVELOPMENT STRATEGIES USING BUSINESS MODEL CANVAS APPROACH AND SWOT-ANP Talitha Dea Azzaria; Wendra Gandhatyasri Rohmah; Panji Deoranto; Riska Septifani; Dhita Morita Ikasari
Jurnal Teknologi Pertanian 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (727.489 KB)

Abstract

Micro, Small, and Medium Enterprises (MSMEs) play an important role in developing the national economy. CV Firman SK is one of the MSMEs engaged in agroindustry located in Malang regency. CV Firman SK faced a revenue decline problem because of the covid-19 pandemic. Tomato dates are one of the superior products that experienced the most significant decrease in revenue compared to other products, which is a 50% revenue decrease. This research aims to determine the priority order of business development strategy. The methods used in this study are the BMC approach and integration of SWOT-ANP. The BMC approach maps the business model of CV Firman SK. The business model will be the basis for establishing alternative strategies using SWOT analysis. SWOT methods are integrated with ANP methods to make accurate priorities of business development strategies. The result showed that the highest priority and most recommended alternative strategy is the SO1 strategy, with a score of 0.350. Elements of BMC that need to be improved based on business development alternative strategies are channels, key partnerships, and value propositions. CV Firman SK is advised to implement a proposed business development strategy based on the order of the most prioritized strategies.
Co-Authors Arif Hidayat Dhita Morita Ikasari Dhita Morita Ikasari Effendi, Mas'ud Endah Rahayu Lestari Erika Ayu Yuanita Hanny Hafiar Ika Atsari Dewi Jamhari Jamhari Miftakhurrizal Kurniawan, Miftakhurrizal Panji Deoranto Riska Septifani Rizky Luthfian Ramadhan Silalahi, Rizky Luthfian Ramadhan Talitha Dea Azzaria