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Selvi Putri Simdora
University of Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Other

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Analisis Kontribusi Teknologi pada Pembuatan Minuman Sari Apel (Studi Kasus di KSU Brosem, Batu) Usman Effendi; Mas'ud Effendi; Selvi Putri Simdora
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 5, No 2 (2016)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (665.706 KB) | DOI: 10.21776/ub.industria.2016.005.02.6

Abstract

Abstrak Penelitian ini bertujuan menentukan tingkat kontribusi teknologi dalam pembuatan minuman sari apel dan menentukan strategi penguatan kontribusi teknologi di KSU Brosem. Metode yang digunakan adalah Technology Contribution Coefficient (TCC) dan Pairwise Comparison. Metode TCC digunakan untuk menilai kontribusi komponen teknologi (technoware, humanware, infoware, dan orgaware) di KSU Brosem, sedangkan untuk penilaian intensitas komponen teknologi menggunakan metode pairwise comparison. Hasil penelitian menunjukkan nilai kontribusi komponen technoware sebesar 0.406, humanware sebesar 0.394, infoware sebesar 0.450, dan orgaware sebesar 0.606. Komponen orgaware sebagai salah satu komponen dalam teknologi memberikan kontribusi terbesar pada nilai tambah pembuatan minuman sari apel, diikuti oleh komponen technoware, infoware dan humanware. Pada komponen humanware, kontribusi teknologi masih rendah sehingga perlu ditingkatkan melalui pelatihan dan atau seminar, workshop kepada tenaga kerja berkaitan dengan pembuatan minuman sari apel di KSU Brosem. Dari nilai kontribusi tersebut, diperoleh nilai TCC sebesar 0.421. Nilai ini menunjukkan bahwa tingkat teknologi di KSU adalah cukup.Kata kunci: minuman sari apel, pairwise comparison, technology contribution coefficient (TCC), technometriAbstractThis purpose of study to determine the level of contribution of technology in manufacturing Apple Cider beverages and determine the strategy of strengthening the contribution of technology in KSU Brosem. The method used is the Technology’s Contribution Coeficient (TCC) and Pairwise Comparison. TCC methods used to assess the contribution of component technologies (humanware, technoware, infoware, and orgaware) in KSU Brosem, while for the assessment of the intensity of the component technology using the method of pairwise comparison. The results showed the value of the contribution component of 0406 technoware, 0394 of humanware, 0450 of infoware, and orgaware of 0606. Orgaware component as one component in technology contributed the greatest added value of making Apple Cider beverages, followed by component technoware, infoware and humanware. Humanware, the contribution component of the technology is still low so that needs to be improved through training and or seminar, workshop to labor workforce related to the manufacture of Apple Cider beverages at the KSU Brosem. Based on this value of contributions, obtained a value of TCC of 0421. This value indicates that the level of technology at KSU is enough.Keywords: apple cider, pairwise comparison, technology contribution coefficient (TCC), technometric
Co-Authors Effendi, Mas'ud Usman Effendi