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All Journal Jurnal Teknologi Industri Pertanian Jurnal Teknologi Pangan dan Gizi Agrointek agriTECH Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Educative: Journal of Educational Studies Indonesian Food and Nutrition Progress ZIRAA'AH MAJALAH ILMIAH PERTANIAN Agroindustrial Journal Jurnal Educative: Journal of Educational Studies

Wahyu Supartono

Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada

Author-ID : 279755

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Transportation Other

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Tinjauan Sosio Ekonomi Gudeg Dan Preferensi Konsumennya Di Kotamadya Yogyakarta Henry Yuliando, Stephanus Sri Hedy Agung Putra, Wahyu Supartono,
Jurnal Teknologi Pangan dan Gizi Vol 2, No 1 (2001)
Publisher : Widya Mandala Surabaya Catholic University

Gudeg is the most popular javanese food in Yogyakarta, which is divided into two types; wet and dry. The difference of them depended on their moisture content. Its moisture content caused differences on the product attributes. Aims of this research were identifying the socio-economic aspects of gudeg producers and measuring consumer preferences level. The research on the gudeg producer was conducted and analysed by using Bivariate Correlation and Joint Correlation (Partial Correlation) procedures. Based on the results, it could be stated, that the difference types of gudeg influenced by profit, price and marketing area. Consumers research was conducted by using attitude index analysis. The results were, that dry gudeg lead attitude index by 0.655 and wet gudeg by 0.104. It meant that the consumers more prefered to consume dry gudeg than wet gudeg.

ANALISIS MUTU PRODUK DAN KEMASAN LEMPUK DURIAN (DURIO ZIBETHINUS SP) Rizqi Wahyudi; Wahyu Supartono; Nafis Khuriyati
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 2, No 1 (2013)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (242.049 KB)

Abstrak Tujuan penelitian ini adalah mendapatkan mutu produk dan kemasan yang terbaik dengan merancang atau membuat konsep kemasan yang sesuai dengan keinginan dan kebutuhan konsumen berdasarkan analisa mutu produk terhadap kemasan yang digunakan. Metode pengembangan kemasan yang dilakukan dengan pendekatan pengembangan produk dan value engineering dengan pengembangan performansi berdasarkan keinginan konsumen dengan menggunakan metode FAST (Function Analysis System Technique). Hasil penelitian menunjukkan bahwa lempuk durian pada kemasan karton biasa memiliki kadar air yang lebih tinggi dari pada Duplex 310 g dan Duplex 400 g sehingga mikroba lebih cepat tumbuh dan menurunkan mutu lempuk durian. Kapang dan khamir pada lempuk durian dengan kemasan karton biasa sudah tumbuh pada hari ke-10 yaitu 28 x 102 kol/g sedangkan lempuk durian dengan kemasan Duplex 310 g dan 400 g ditumbuhi kapang dan khamir pada hari ke-16 yaitu 22 x 102 kol/g. hasil identifikasi kebutuhan konsumen, tahap pengujian dan pemilihan alternatif-alternatif konsep pengembangan kemasan tahap analisa maka konsep akhir dari produk lempuk durian dapat ditentukan dengan spesifikasi sebagai berikut : 1). Kemasan primer adalah jenis bahan kertas perkamen dengan teknik pembungkusan tertutup, 2). Kemasan sekunder : untuk lempuk durian kemasan 250 g adalah kertas Duplex 400 g, bentuk kemasan kotak segi empat, ukuran kemasan 11 x 8 x 5 cm, tidak menggunakan segel, tidak menggunakan bagian transparan, ukuran lempuk durian 5,5 x 2 x 2 cm dan jumlah lempuk durian per kemasan yaitu 10 biji, sedangkan untuk lempuk durian kemasan 1 kg adalah kertas Duplex 350 g, bentuk kemasan kotak segi empat, ukuran kemasan 16 x 11 x 5 cm, tidak menggunakan segel, menggunakan bagian transparan, ukuran lempuk durian 8 x 5,5 x 2,5 cm dan jumlah lempuk durian per kemasan yaitu 8 biji, 3) Kemasan tersier yaitu jenis bahan kardus, bentuk kemasan kotak segi empat, dan ukuran kemasan adalah 32 x 25,5 x 19,5 cm.Kata kunci : Pengembangan Produk, Value Engineering, Desain Kemasan, Analisa Mutu. Lempuk DurianAbstract The study aimed at developing the best quality and package of the product through customized package to fulfill the need and the demand of consumers based on the analysis of product and packing quality. The data was collected by a survey method of the consumers with interview and questionnaire. The package was developed using the value engineering approach and function analysis system technique (FAST) in improving its performance based on consumers’ demand. The results of the study showed that the lempuk durian packed in regular cardboard had higher water content than in Duplex 310 g and in Duplex 400 g packages that microbes could easily grow that causes the decrease the quality of the product. Mold and mildew were found growing in the lempuk durian packed in regular cardboard in the tenth day, which was 28 x 102 col/g, while they were found growing in the product packed in the Duplex 310 g and 400 g packages in the sixteenth day, which was 22 x 102 kol/g. Based on the identification of consumers needs, the results of the test and the selection of the alternative concepts of package development, the specification of the final concept of the product was as follows: 1) Primary package was made of parchment paper with closed packing technique; 2) Secondary package for the product of the 250 g was made of Duplex 400 g paper, which was cubicles of 11 x 8 x 5 cm without any seal and transparent part, while the packages of 5.5 x 2 x 2 cm contained 10 pieces for each and the package of the product of 1 kg was packed in the packages made of Duplex 350 g, which was cubicle of 16 x 11 x 5 cm without any seal and with transparent part, the packages of 8 x 5.5 x 2.5 cm contained 8 pieces for each; 3) The tertiary package was made of cardboard box of 32 x 25.5 x 19.5 cm.Keywords: Lempuk Durian, Package Design, Product Development, Quality Analysis, Value Engineering

PENGEMBANGAN STRATEGI BISNIS RESTORAN SEGMEN ATAS DI YOGYAKARTA DENGAN PENDEKATAN CRITICAL SUCCESS FACTORS Edouard Aryadi Supriyadi; Wahyu Supartono; Didik Purwadi
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (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.2020.30.3.265

Yogyakarta is the right place to run a culinary business because of Yogyakarta's status as a city of culture, education city, and tourist destination, so it requires restaurant facilities, including for the high class segment. The right business strategy is needed to minimize the risk of competing and maximize the advantages of competition. The object of this research was GW restaurants and the comparisons were LD and SS restaurants. This research was aimed at identifying success factors, analyzing the business environment, and developing its business strategy. This research used descriptive-qualitative techniques with Critical Success Factors (CSF) and SWOT approaches. GW restaurants had Critical Success Factors, namely clear concepts, strong customer relationships, cultural interests, managing a competitive environment, good customer relationships, and determining the right location/place. The business environment consisted of internal and external. The development of its business strategy is to improve the quality of employees, improve the quality of its products and innovations, favor specific menus, increase service time, and conduct advertising promotions and expand the network with social media. Keywords: business strategy, critical success factors, restaurant

POTENCY OF KIPO, A TRADITIONAL FOOD FROM KOTAGEDE – YOGYAKARTA Wahyu Supartono; Siti Mauna; Adi Djoko Guritno
AGROINTEK Vol 4, No 2 (2010)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v4i2.1365

Kipo is a traditional food from Kotagede Region – Yogyakarta, which is produced from glutinous rice. It was processed through some steps such as weighing, mixing, melting, roasting and packing. This traditional food is not popular like other traditional foods such as gudeg or yangko. Problems concerning this situation were, the information of kipo was not well delivered to the consumers and people who were doing business with kipo were very limited and only in Kotagede.This research was aimed to disclosure the potency of kipo, if it was developed as industrial foods. The aspects of market, technical and financial were conducted and analyzed. These aspects were used for giving considerations, if this product could be developed in the future. The results depicted, that from the market aspect, value kipoconsumer’s attitude index was good (3.8845 from 5). The technical aspect showed, that this industry was quite small scale with processing capacity only 19 kg product per day, used 5 menpower and 60 m2 area.Based on the financial aspect at actual capacity, the results showed Net Present Value was Rp. 70,180,679; Payback Period 1.21 years; Profitability Index 5.51;Internal Rate of Return 98.5% and Break Even Point was Rp. 505,414 or 212,693 kipo. This industry was very sensitive to the increase of interest level, total cost and decrease of price product. Some challenged aspects of kipo were, it was produced from naural sources such as glutinous rice, coconut, brown sugar and also natural food colouring agent. The traditional process was still kept and the people could enjoy how it was produced. This is the challenge to develop the traditional food as part of culinary or historical tour.

Analisis Pengaruh Kepuasan Kerja terhadap Kinerja Karyawan dengan Pendekatan Kansei Engineering Perusahaan XYZ Riza Ovita Risqi; Mirwan Ushada; Wahyu Supartono
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

XYZ Company is an export-oriented industry which is important for them to focus on the competency of worker. Therefore, job satisfaction and workload are the important factors which inﬂuence the job performance based on the competency. This research highlighted a methodology to deﬁne the relationship between job satisfaction and performance using Kansei Engineering approach. Kansei Engineering approach is applicable to model the human sensibility factors using comparison between verbal and non-verbal parameters. The research objective is to determine the inﬂuence of job satisfaction and workload to worker performance. The workload factors were inﬂuenced by the workplace environment. Kansei words were acquired using the interview together with the video presentation as the source of worker image. A model of multiple regression analysis was developed as Kansei engineering model. The inputs were satisfaction and workload factors, while output is the worker performance. The research results indicated the correlation value of 77,5%, adjusted r square sebesar 44,1%. Research results indicated worker performance can be affected by job satisfaction and workload by 44.1%. The remained percentage of 55.9% was affected by others variable.ABSTRAKPerusahaan XYZ merupakan perusahaan yang berorientasi ekspor sehingga penting bagi perusahaan untuk dapat mempertahankan karyawan yang berkompeten dibidangnya. Salah satu cara yang dapat dilakukan perusahaan untuk mempertahankan karyawan adalah dengan menciptakan kepuasan kerja karyawan yang dapat mempengaruhi kinerja karyawan. Penelitian ini bertujuan untuk mengetahui besar pengaruh kepuasan kerja dan beban kerja terhadap kinerja karyawan Perusahaan XYZ. Beban kerja dipengaruhi oleh lingkungan kerja. Metode yang digunakan dalam penelitian adalah pendekatan Kansei Engineering. Kansei Engineering merupakan metode yang digunakan untuk mengolah nilai Kansei sebagai input menjadi atribut sistem kerja baru sebagai outputnya. Selain itu metode ini juga digunakan untuk mengetahui gap antara respon verbal dan non-verbal. Nilai Kansei diperoleh melalui wawancara yang disertai dengan pemutaran video sebagai sumber imajinasi karyawan. Hasil dari kuesioner kepuasan dan pengukuran beban kerja kemudian dianalisis menggunakan regresi berganda dengan hasil kuesioner kinerja. Input dari penelitian adalah faktor kepuasan kerja dan beban kerja, sedangkan output adalah kinerja karyawan. Hasil penelitian diperoleh nilai r square yaitu diketahui bahwa nilai korelasi model regresi linier berganda ini adalah sebesar 77,5%, sedangkan adjusted r square sebesar 44,1% menunjukkan bahwa kinerja karyawan variabel Y dapat dijelaskan oleh variabel X yang meliputi faktor ﬁsiologis, keselamatan dan keamanan, sosial, penghargaan, aktualisasi diri, dan beban kerja sebesar 44,1%. Persentase sisanya sebesar 55,9% dijelaskan oleh variabel lainnya.

Evaluasi Karkas dan Rumah Potong Ayam Lokal di Beberapa Kabupaten di Daerah Istimewa Yogyakarta dan Jawa Tengah Wahyu Supartono; Sri Raharjo; Sofyan Iskandar
agriTECH Vol 23, No 4 (2003)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Local chickens are one of national assets which need serious consideration, because they have some advantages than imported ones. These local chicken are still used as raw material for some traditional foods or ceremonies. But the quality of their carcasses was still low, so that it was needed to observe them in the practices (at the slaughtering houses and the market). The observations were conducted in some regions; Surakarta and Sukoharjo (Middle Java), Yogyakarta city, Sleman and Bantu! (Yogyakarta Special Province). This research was focussed on chemical, physical and microbiological determination on local chicken carcasses, which were sold in the market and evaluastion on slaughtering houses in the five research locations. The results depicted, the local chicken carcasess had higher protein and calorie content, lower fat content than imported ones. Based on sensory evaluation, these chicken carcasses showed good physical appearance. The results on texture and colour test depicted, there were no significant differences among the. But the microbiological test poniled out, that all samples were containinted by Escherichia coil, Staphylococcus sp and Salmonella sp. The field observation on the slaughtering houses showed, that all houses did not implement the principles of equipment lay-out, processing flow, good sanitation and waste handling and hygienic material handling.

Analisa Kualitas Layanan pada Industri Jasa Boga Rina Inderayani; Wahyu Supartono; Didik Purwadi
agriTECH Vol 23, No 4 (2003)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The growth of income, knowledge, jobs, and work places supported the existence of the food service industry to fulfill the society's need To increase the consumer's satisfaction, it was needed to measure the service quality. The service quality was measured based on several variables: tangibles, responsiveness, reliability, assurance, and empathy, which ordered by SERVQUAL instruments. The research was conducted by using questionnaire which was spread out to the consumers. The research methodology was purposive random sampling. The data were analyzed by product moment correlation test and Alpha technique for reliability test. The assumption for the double regression model had to fulfill following criteria's: no multicolinearity no autocorrelation, and heteroscedasticity which could be ignored. The results showed, that consumer's acceptance level for service quality was high, which could be ranked as follow: reliability (highest), assurance, tangibles, responsiveness, and empathy (lowest). Double regression model for the quality service was : Y = 1.377 + 3.99x10-2X17.278x104X2â€“ 4.673x10-2X3 + 0.118X, + 2.381x10'2X3, which meant variable assurance (X4) gave the highest contribution to the consumer's satisfaction

Pengendalian Pencoklatan Produk Hasil Restrukturisasi Bubur Sri Raharjo; Suparmo Suparmo; Wahyu Supartono; Zaki Utama
agriTECH Vol 22, No 3 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Upon peeling and slicing fresh fruits are easily discolored due to enzymatic reaction in the presence of oxygen. Restructured fruit also suffer the discoloration during aerobic storage either at room temperature or under refrigeration. The objective of this study was to find alternatives for preventing or retarding the discoloration rate of calcium-alginate restructured fruits during aerobic refrigerated storage using anti browning additives. Four different fruits including avocado, mango, jack fruit, and soursop were restructured using sodium alginate (1% w/w) and calcium lactate (1% w/w). The additives tested were citric acid 0.5% (w/w), ascorbic acid 0.05% (w/w), sodium disulfite 0.01% (w/w), N-acetyl-cysteine 0.05% (w/w), and combination of citric acid 0.05% (w/w) and N-acetyl-cysteine 0.05% (w/w). Addition of anti browning additives at the specified concentration was effective in delaying the discoloration of restructured fruits during aerobic storage at 4ºC for up to 6 days. Among the additives tested the use of combination of citric acid 0.05% (w/w) and N-acetyl-cysteine 0.05% (w/w) was the most effective in retarding the discoloration across the fruits. Restructured soursop, in particular, was not undergoing significant sidcoloration for 11 days of refrigerated storage.

Life Cycle Assessment untuk Produk Ikan Laut di Kabupaten Gunungkidul Wahyu Supartono
agriTECH Vol 22, No 2 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Life Cycle Assesment (LCA) is one method to assess enviromental aspects and potential effect due to a product or service. This method was conducted by compilation and analysis on input and output data in the system, evaluation on potential effect on enviroment based on the input and output, interpretation of the compilation results and analysis on effects due to the aim of the LCA. This research was intended to find the LCA of sea fishes, ehich were caught and sold in Baron, Drini and Ngrenehan beaches in Gunung Kidul. Other aims were to know the potency of fish products and to evaluate the effects on enviroment if the fishes were processed into the foods. The samples were fresh fish, fried fish and barbequed fish. Results of the research depicted that, catching 1 kg fresh fish was needed 3600 kcal human energy; 7,47 MJ for fuel and produces CO2 0.385 mg, SO2 0.116 mg, NOx 0.0743 mg dan partikel polutan 0.0107 mg. The result of microbiological test showed, value of Total Plate Count lied between 105 to 108. But the results of microbiological tests depicted, that all samples were negative from presence of E.coli, Staphylococcus sp and Salmonella sp (except fresh fish from Baron showed positif contamination of E.coli).

Identification of Wheat Flour Segmentation Based on Household Consumer's Preferences Ivonny Erlandharosi; Wahyu Supartono; Didik Purwadi
agriTECH Vol 22, No 1 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this study research was to indentify wheat flour segmentation based on household consumer. Samples of this research were CK, KB and SB. The research method was "Stratified Random Sampling". Respondents for questionaire were chosen from consumers who were divided into three level based on welfare society of BKKBN Yogyakarta called higher, middle and lower consumer welfare. The three different level society had different decision to buy products for their need. The segmentation due to the consumer need was needed to homogenize their needs. The result of this research showed that there was an interantion between level of society's welfare and knowledge of wheat flour utilization. It mean that the highest class level knew more about wheat flour utilization. The processed product depended on chosen brand of wheat flour, but there was not an interaction between consumer society level and the chosen product brand of wheat flour. Consumer had difference knowlegde on utilization of CK and KB. For lower and middle class level, and middle and higher class level had similar decision of wheat flour utilization. For higher and lower class level, there was difference knowledge of utilization of wheat flour KB.

Co-Authors Adi Djoko Guritno, Adi Djoko Agustinus Suryandono Agustinus Suryandono Alfio Fiwa S Alif Madya Bagas Wicaksana Annisa Dwi Astari Atris Suyantohadi Didik Purwadi Didik Purwadi Edouard Aryadi Supriyadi Guntarti Tatik Mulyati Guntarti TM Hisyam Musthafa Al Hakim Ika Fajriah Gama Putri Indah Sinthia D Ivonny Erlandharosi Jumeri Jumeri Kartika Saptari P Mirwan Ushada Muhammad Farhan S Muhammad Rizky R Nafis Khuriyati Nika Awalistyaningrum Ratnadewi Widhiarti Rina Inderayani Riza Ovita Risqi Rizqi Wahyudi Saptati Nurul H. SATRIYAS ILYAS Siti Fathonah Gama Siti Mauna Siti Nur Hidayah Sofyan Iskandar Sofyan Iskandar Sri Raharjo Sri Raharjo Sri Raharjo Suharno Suharno Suparmo Suparmo Wahyu Windayanti Wisjnu Martani Zaki Utama

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