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All Journal J@TI (TEKNIK INDUSTRI) Agrointek Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Ardaneswari Dyah Pitaloka Citraresmi

Department Of Agro-industrial Technology, Faculty Of Agricultural Technology, Universitas Brawijaya

Author-ID : 3541960

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 Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Other

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Beban Kerja Fisik Pekerja Pengolah Emping Jagung di UKM Sofia Kota Malang Rizky Luthfian Ramadhan Silalahi; Dhita Morita Ikasari; Riska Septifani; Ardaneswari Dyah Pitaloka Citraresmi; Panji Deoranto
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 7, No 1 (2018)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakSeluruh proses produksi pada UKM Sofia melibatkan kinerja manual manusia sehingga memiliki risiko cidera kerja tinggi. Tingkat beban kerja fisik yang dialami pekerja belum diketahui. Tujuan penelitian ini adalah menentukan tingkat beban kerja fisik pekerja pada UKM Sofia. Metode yang digunakan adalah pengukuran faktor fisiologis pekerja berupa denyut jantung (%HRR) dan konsumsi oksigen. Selain itu pengamatan terhadap suhu tubuh pekerja juga dilakukan untuk melihat pengaruh kegiatan bekerja pekerja terhadap suhu tubuh. Denyut jantung pekerja diukur menggunakan finger pulse oxymeter dan suhu tubuh diukur menggunakan termometer telinga, dilakukan sebelum, selama, dan sesudah pekerja bekerja. Tujuh pekerja pada UKM Sofia dijadikan objek penelitian untuk mengukur beban kerja tersebut. Hasil penelitian menunjukkan tingkat beban kerja fisik berdasarkan nilai %HRR dan konsumsi oksigen (liter/menit) adalah perebusan 23% (tidak terjadi kelelahan) 0,9 (berat), pencucian 1 31% (perlu perbaikan) 1,1 (berat), pencucian 2 31% (perlu perbaikan) 1,1 (berat), pengukusan 21% (tidak terjadi kelelahan) 1,1 (berat), pendinginan 10% (tidak terjadi kelelahan) 1,1 (berat), pemipihan dan penjemuran 15% (tidak terjadi kelelahan) 0,9 (sedang), pengayakan 9% (tidak terjadi kelelahan) 0,8 (sedang), dan penggorengan 16% (tidak terjadi kelelahan) 0,9 (sedang). Perbaikan sebaiknya dilakukan pada proses pencucian 1 dan 2 dikarenakan memiliki tingkat beban kerja fisik tertinggi.Kata kunci: beban kerja fisik, %HRR, kelelahan kerja, konsumsi oksigen, perbaikan kerja AbstractAll production process in UKM (SME) Sofia involving manual work, so it has a high risk of physical injury. Physical workload level endured by the workers has not identified yet. The method conducted was by measuring physiological factors of heart rate (%HRR) and oxygen consumption. Workers’ body temperature was also measured to analyze the work effect to body temperature. Heart rate measurement was done using finger pulse oximeter while body temperature using an ear thermometer, measured before, during, and after work. Seven workers at UKM Sofia were all involved to be these research respondents to measure the physical workload. Research results showed that physical workload based on %HRR and oxygen consumption (litre/minute) for boiling process 23% (low workload) and 0.9 (high), 1st washing process 31% (need improvement) and 1.1 (high), 2nd washing process 31% (need improvement) and 1.1 (high), steaming process 21% (low workload) and 1.1 (high), cooling process 10% (low workload) and 1.1 (high), drying process 15% (low workload) and 0.9 (medium), sieving process 9% (low workload) and 0.8 (medium), frying process 16% (low workload) 0.9 (medium). Improvements have to be done in the first and second washing process as they have the highest physical workload level.Keywords: %HRR, oxygen consumption, physical workload, work fatigue, work improvement

PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI WAFER ROLL [Implementation of Hazard Analysis and Critical Control Point (HACCP) in Production of Wafer Roll] Ardaneswari Dyah Pitaloka Citraresmi; F. P. Putri
Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The purpose of this study was to determine the application of Hazard Analysis and Critical Control Points (HACCP) to identify and prevent potential hazards in the production process of chocolate roll wafers at PT. X. The production process of wafer roll at PT. X consisted of mixing raw materials, filtering, roasting, rolling a wafer roll, filling cream, cutting, decreasing wafer roll temperature, packaging, and X-ray detection. The implementation of a quality assurance system must be carried out at every stage of processes to prevent microbiological chemical, and physical hazard pollution, and maintaining product quality. The study was conducted using a survey method, by directly following the entire process of making chocolate roll wafers from the receiving of raw materials to the final product in the packaging. The data was analyzed using descriptive analysis method. The application of the HACCP system at PT. X through two steps, that were preliminary hazard analysis step and hazard analysis step. The results showed that the X-ray detection pathway found CCP contamination of foreign objects with significant hazards in the form of metal parts in the product. Preventive actions taken included separating and marking deviant products, repairing the auto stop system, and visual observation by employees on X-ray detection machines.

WORKERS’ MENTAL WORKLOAD IN INDONESIAN SMALL FOOD-PRODUCING BUSINESS: PRELIMINARY FINDINGS AT A CORN CHIPS BUSINESS Rizky Luthfian Ramadhan Silalahi; Anis Lilian Sari; Putri Intan Sriwahyuni; Dhita Morita Ikasari; Riska Septifani; Ardaneswari Dyah Pitaloka Citraresmi; Panji Deoranto
J@ti Undip: Jurnal Teknik Industri Vol 17, No 2 (2022): Mei 2022
Publisher : Departemen Teknik Industri, Fakultas Teknik, Universitas Diponegoro

This research investigated conditions of mental workload among workers in Indonesian small foodproducing business, and how work and workers characteristics might influence the workers’ mental workload. A corn chips business located in an industrial central of corn chips in Malang municipality, Indonesia was the research object, in which its seven workers were involved as participants. NASA-TLX measurement involving six mental workload subscales was deployed to observe the current state of workers mental workload, along with determination of mean WWL value as representation of mental workload level. Measured NASA-TLX subscales varied among tasks and subscales, with indications of exposures of mental workload to the workers. This was indicated by high ratings of Mental Demand, Temporal Demand, Effort, and Frustration subscales which reached 70, 80, 90, and 70, respectively. Mean WWL values were in the range of 46.00 to 70.67, with the highest value observed was on Task 2 with 70.67 and Task 5 has the lowest value of 46.00. It is suggested that tasks and workers characteristics could have different influence on the observed mental workload subscales ratings and WWL. This research provides base of understanding and findings on states of workers’ mental workload in Indonesian small food-producing business.

Resource-based view model implementation toward business competitiveness (Case study in mushroom SMEs in Malang, Indonesia) Ardaneswari Dyah Pitaloka Citraresmi; Andan Linggar Rucitra; Novi Haryati; Faizatul Amalia
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2021.004.01.3

Mushroom is one of the main commodities of agroindustry which experienced an increase in production due to the existence of consumer awareness to consume healthy products. The popularity causes the development of the mushroom processing industries in Malang. To improve the quality of products, mushroom SMEs need to further develop the company performance. Company performance can be achieved with an effective competitive advantage. Competitive advantage is a factor that a company should have in order to succeed in business. The fundamental source of competitive advantage is assets. This research use a Barney’s theory in determining strategic resources to achieve competitive competitiveness called Resource-Based View (RBV). The purpose of this research are to determine the influence of: (1) tangible assets on competitive advantage strategy, (2) intangible assets on competitive advantage strategy, (3) company capability on competitive advantage strategy, and (4) competitive advantage strategy on company performance. The exploration techniques utilised are quantitative and Partial Least Square (PLS). The results showed that the tangible assets and company capability have a strong influence and positively contribute to competitive advantage strategy, meanwhile intangible assets have a weak influence and negatively contribute to competitive advantage strategy, and competitive advantage strategy has a strong influence and positively contributes to company performance.

Selection of alternative solution for implementing green productivity of milk agroindustry in Malang Raya Andan Linggar Rucitra; Ardaneswari Dyah Pitaloka Citraresmi; Widhistya Kartikaningrum
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 2 (2022)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2022.005.02.10

The dairy agroindustry in Malang Raya has high development potential due to the increasing market demand for dairy products. Previous studies have analyzed the application of green productivity at SMEs Milk X in Malang City and proposed alternative solutions to make liquid organic fertilizers, install wastewater treatment equipment, and utilize wastewater as hydroponic growing media. This study aimed to follow up the results of previous studies, focusing on selecting alternative solutions to be applied to SMEs Milk X and analyze the green productivity index (GPI) value from the selected alternative solutions. In selecting alternatives, the analytical hierarchy process (AHP) method was used with data obtained from questionnaires. The results obtained indicate that the selected alternative solution that potentially to be applied in the SMEs Milk X was the manufacture of liquid organic fertilizer. In this alternative, the GPI value increased from 0.24 to 1.078.

Application of objective matrix to improve performance green supply chain management Riska Septifani; Ardaneswari Dyah Pitaloka Citraresmi; Galuh Melisa Emaradina
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 2 (2022)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2022.005.02.1

The eucalyptus oil factory (PMKP) Sukun Ponorogo is an industry with complex supply chain activities, starting from the raw material’s procurement, production processes, distribution, and reverse logistics. Some of these activities may result in environmental problems. Therefore, measurement of its supply chain management (SCM) performance related to environmental conditions is critical. The green supply chain management (GSCM) concept can help the company to assess the supply chain's performance conditions that could harm the environment. This study aimed to assess the current SCM and measure its performance, as well as to evaluate the potential implementation on GSCM in the PMKP Sukun Ponorogo. The analytical network process (ANP) was used in this study, consisting of 36 key performance indicators (KPI) from five categories of plan, source, deliver, make, and return. The study results show that all KPIs from the responsiveness dimension in the deliver category have the lowest weight, thus require priority for improvement. The results of the scoring system using the objective matrix (OMAX) method indicated two KPIs were in the red category (or need improvement), including on-time delivery of raw materials to production site and the rejection rate of raw materials. This study suggested to improve the estimated delivery time for avoiding any delays during the production process. This improvement may support the company to continuously offer on-time production process and product’s distribution.

Identifying elements of mushroom business development in Malang City with a Canvas model approach Ardaneswari Dyah Pitaloka Citraresmi; Novi Haryati; Paramyta Nila Permanasari
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2021.004.01.6

The mushroom agroindustry has a profitable business opportunity for farmers because it is easy to cultivate, needs short planting time, and does not require extensive planting land. Moreover, the price of post-harvest products is quite high. To face increasingly intense competition, mushroom agroindustry actors need to implement strategic management to increase business competitiveness. The purposes of this study are to identify a business model using the business mode canvas (BMC) approach, analyse the internal and external factors of mushroom agroindustry and formulate alternative business development strategies using SWOT analysis. The result shows that the business model of mushroom agroindustry viewed by nine elements of BMC. By SWOT analysis, mushroom agroindustry has internal strength in its business that is on clear consumer segmentation (0.650). The weakness is anticipating the fewer consumers’ enthusiasm toward healthy food products (0.500). The opportunity of mushroom agroindustry is optimizing the online market (1.200). The threat is competitors from other food products (0.525). Some alternatives of developing the business are based on hold and maintain position consists of four combined strategies: developing and increasing product quality (SO), increasing promotion and services (ST), marketing the products by social media (WO), and evaluating the quality of business relationship (WT).

Pengaruh faktor-faktor resiliensi terhadap kesiapan transformasi digital di UKM Faizatul Amalia; Ardaneswari Dyah Pitaloka Citraresmi; Andan Linggar Rucitra; Siti Asmaul Mustaniroh; Widhistya Kartikaningrum
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.17527

SMEs face the problem of readiness and resilience in implementing digital transformation as part of the industrial revolution. Therefore, a process is needed to identify resilience factors that can increase the readiness of SMEs toward Industry 4.0. The industrial revolution 4.0 that emerged in recent years requires businesses and society to be ready to implement digital transformation. This study aims to identify the effects of resilience factors in the form of people, processes, and technology that influence the adoption of digital transformation in SMEs. The research object is SMEs in various sectors with a literature study approach to develop a conceptual framework and data collection using a questionnaire. Construct testing and data analysis used statistical methods from confirmatory factor analysis, while the data testing process used the Partial Least Square (PLS) method. The results of the study show that the resilient people (RPe) factor has a weak influence on international orientation (IO) but has a strong direct influence on digital transformation readiness (DT). The resilient process (RPo) and resilient technology (RTe) factors weakly influence DT but are significant on IO. Meanwhile, the IO factor has a strong influence on DT. As a mediator, IO has a weak role in mediating Rpe and DT but significantly mediates RPo, and RTe against DT. The results also show that an independent attribute of 65.9% influences DT, while IO has an independent attribute effect of 41%. The findings guide SMEs to pay attention to aspects of resilience in the work system and have a global orientation in business development plans to be more ready to adopt digital transformation.

Co-Authors Andan Linggar Rucitra Andan Linggar Rucitra Anis Lilian Sari Dhita Morita Ikasari F. P. Putri Faizatul Amalia Galuh Melisa Emaradina Novi Haryati Novi Haryati Panji Deoranto Paramyta Nila Permanasari Putri Intan Sriwahyuni Riska Septifani Rizky Luthfian Ramadhan Silalahi Siti Asmaul Mustaniroh Widhistya Kartikaningrum Widhistya Kartikaningrum

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