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All Journal Jurnal Teknologi Industri Pertanian Jurnal Teknologi & Industri Hasil Pertanian
Muhammad Arif Kamal
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Agriculture, Biological Sciences & Forestry Computer Science & IT Engineering Industrial & Manufacturing Engineering

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PENGELOLAAN RISIKO RANTAI PASOK SAYURAN ORGANIK (STUDI KASUS: PT. X, CISARUA, KABUPATEN BOGOR, JAWA BARAT) [Organic Vegetables Supply Chain Risk Management (Case Study: PT. X, Cisarua, District of Bogor, West Java)] Kamal, Muhammad Arif; Djatna, Taufik; Sukardi, Sukardi
Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v24i1.15-30

Abstract

Achievement of the efficiency of the supply chain of organic vegetables PT. X needs to consider output in the form of added value and profit margins obtained from the input of delivery, fulfillment of requests, and risks faced by each actor.  The purpose of this study was the management of supply chains of organic vegetables from farmers, entrepreneurs, retailers, and consumers in Cisarua, Bogor Regency, West Java. Based on the results of the analysis of value added by Hayami's method, it was known that retailers' profit margins tend to be bigger, but the contribution of value added is lower than that of farmers and companies.  The results of risk measurement showed that the biggest risk index was in farmers due to the large risk of supply shortages.  Measurement of efficiency using DEA showed that retailer actors were more efficient but tend to avoid risk.  Achieving high efficiency at retailers indicated the ability to balance risk and revenue so that the delivery of organic vegetables in the supply chain was more efficient.  Through a risk management mechanism with risk balancing and cost incentives because of the risk showed an increase in supply chain efficiency. This efficiency can be seen from the increase in the number of retailers 'demand and a decrease in supply / shipping inefficiency of farmers and companies in meeting retailers' demands.
ANALISIS TEKNOEKONOMI ALAT PENYEMBELIHAN AYAM UNTUK MENDUKUNG IMPLEMENTASI SISTEM JAMINAN HALAL Sucipto Sucipto; Riska Indra Wardani; Muhammad Arif Kamal; Danang Triagus Setiyawan
Jurnal Teknologi Industri Pertanian Vol. 30 No. 1 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.1.72

Abstract

Halal certified animal slaughtering is urgent to implement and develop. The halal of chicken meat is determined by halal control point (HCP) in the production process, production capacity, and selection of slaughtering equipment. Many chicken slaughterings have not been halal certified because their production equipments do not yet support the application of the Halal Assurance System (HAS). The study aimed to analyse HCP in the production process, the techno-economic analysis of small and medium chicken slaughtering to support HAS implementation. The results showed that with the technical aspect of the medium-scale chicken meat production had HCP at the stage of hanging, stunning, and slaughtering, while the small-scale production of chicken meat had HCP at the slaughtering stage and the collection of slaughtered until perfectly death chickens. Economically, medium-scale slaughtering simulation results of capacity increased to 3,000 chickens per day can use shackle conveyor; thus, reducing Cost of Goods Manufactured (COGM) becomes IDR 22,029 and selling price become IDR 28,638 per chicken. Besides that, small scale slaughtering with a simulated capacity increase of 300 chickens per day with the addition of simple shackle to overcome HCP collection of post-slaughtering. This condition caused the COGM to be IDR 22,016 and the selling price is IDR 28,621 per chicken. In general, the choice of chicken slaughtering equipment according to production capacity will help the implementation of HAS to obtain a competitive product efficiently. Keywords: slaughtering, equipment, chicken, capacity, HCP, Halal Assurance System
Co-Authors Danang Triagus Setiyawan Erliza Hambali Riska Indra Wardani Sucipto Sucipto Sukardi Sukardi