Article Per Year (5 Year)
p-Index From 2019 - 2024
1.116
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Industri Pertanian Agrointek HEURISTIC Agricultural Science JURNAL AGROSAINS : Karya Kreatif dan Inovatif
Wahyu Kanti Dwi Cahyani
Vocational Fakulty, University 17 Agustus 1945 Surabaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Industrial & Manufacturing Engineering

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
APLIKASI INTELIJENSIA BISNIS PADA PEMBERIAN BAGI HASIL (GAINSHARING) PEKERJA BERDASARKAN PRODUKTIVTAS TENAGA KERJA Kanti, Wahyu
Heuristic Vol 16, No 1 (2019)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v16i1.2476

Abstract

Persaingan ketat didalam perusahaan berkaitan dengan kualitas Sumber Daya Manusia dapat dilihat dari kinerja pekerja berdasarkan produktivitasnya. Produktivitas pekerja akan meningkat diiringi dengan adanya pemberian bagi hasil pekerja untuk meningkatkan motivasi pekerja. Tahapan yang dilakukan untuk mengetahui pemberian bagi hasil melalui 2 tahapan: pertama, mengidentifikasi faktor-faktor yang mempengaruhi produktivitas pekerja menggunakan metode RELIEF, kedua yaitu membuat strategi penilaian kinerja produktivitas pekerja menggunakan metode Decision Tree dan algoritma C4.5 untuk membentuk  pohon keputusan. Hasil yang diperoleh bahwa faktor-faktor yang mempengaruhi produktivitas pekerja yaitu usia, kehadiran, upah yang diberikan, dan hasil produksi pekerja. Hasil strategi menggunakan Decision Tree menghasilkan 5 rule dengan status reward dan 5 rule dengan status punishment.Kata kunci : Decision Tree C4.5, Produktivitas Tenaga Kerja, Intellijen bisnis, bagi hasil pekerja
MODEL PRODUKTIVITAS BAGI HASIL AGROINDUSTRI GULA TEBU DALAM KEMITRAAN ANTARA PETANI DAN PERUSAHAAN: STUDI KASUS DI PG KREMBOONG, SIDOARJO Wahyu Kanti Dwi Cahyani, Marimin, dan Sukardi
Jurnal Teknologi Industri Pertanian Vol. 27 No. 2 (2017): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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

Abstract

In the agricultural activity especially sugarcane industries, there was untrust issue between farmers and sugarcane industry on yield measurement that impacting onfarmers’ performance and income. The objective of this study was to formulate gainsharing productivity, with the following steps: 1) analyzed factors influencing the crops yield, 2) created a model for yield prediction, 3) constructed a model of gainsharing productivity, 4) analyzed the institutional to increase gainsharing productivity and 5) established recommendation strategy for gainsharing productivity. System thinking, multiple linear regression (SPSS) and production function research, ISM and SWOT-AHP were used as an approach and technique. Face validation from expert judgment was used for verification and validation. The result showed that sugarcane quality, brix, and pol analyzing gave a huge impact on crops yield. Yield prediction model generated 7.17% and r2 100%. The second scenario of model (66:34 yield <6%; 70:30 yield 6.01%-7.00%, 72.5:27.5 yield 7.01%-8.00% and 75:25yield >8.01%) and cash & carry scheme were selected for the gainsharing model among farmers and sugarcane industry. Institutional partnership model generated one sub of the objective key element, two subs of the constraint key element, four subs of the requirement key element and one sub of the actor key element. The selected strategy for gainsharing productivity was the integration of sugarcane plantation with sugarcane industry with value 0.170 and cash & carry with value 0.116.Keywords: gainsharing productivity (scanlon plan), institutional partnership, sugarcane agroindustry
ANALISIS KELAYAKAN FINANSIAL SASUKE (SARI SUSU KEDELAI) DI FAKULTAS VOKASI UNTAG SURABAYA Wahyu Kanti Dwi Cahyani; Dian Novitasari
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9965

Abstract

Sasuke (Soy milk extract) is one of the products of a business unit that is run at the Faculty of Vocational Agroindustry, Untag Surabaya. Soy milk extract has many nutritional content including fiber and high protein. These efforts have not yet been carried out by a financial feasibility analysis. The purpose of this study was to determine the financial feasibility of Sasuke's business. This research uses primary data and is quantitative in nature. Then, a financial analysis consisting of the NPV, PBP, and B/C ratio analysis. This research was conducted at the Agroindustry Laboratory of the Vocational Faculty of Untag Surabaya. The results showed that Sasuke's business was feasible. Evidenced by the results of analysis for 10 years resulting in the value of NPV = IDR 103,762,210 (NPV 0), B / C ratio = 1,105 (B / C ratio 1), and capital will return to PBP = 1,049 years = 367 days.
Organoleptic Test On Some Flour Substitutions As A Basic Alternative Selection of Functional Cookies Flour For Patients With Type 2 Diabetes Anita Wulandari; Wahyu Kanti Dwi Cahyani
Agricultural Science Vol. 3 No. 1 (2019): September
Publisher : Faculty of Agriculture, Merdeka University Surabaya

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

Abstract

Diabetes Mellitus (DM) became the biggest problems common in developed and developing countries including Indonesia. Estimates WHO that in 2025, Indonesia will be ranked 5th in the world. The triggering factors for DM are unhealthy and proper eating patterns. Snack is a habit of Indonesian people, namely snacking on food to accompany all their activities. One snack that is commonly consumed is cookies. Cookies are made from the main ingredient of wheat flour and supporting raw materials. The purpose of this study: 1) Conducting sensory tests to determine the level of consumer preferences on cookies brown rice, corn, soybeans, purple yam, and basil; 2) Obtain formulations on all types of flour that are suitable for making cookies. The research will be carried out at University 17 August 1945 Surabaya Laboratory. The organoleptic test analysis method uses excel analysis. The analysis carried out consisted of sensory analysis and proximate analysis. The results of sensory analysis of cookies favored by consumers starting from taste are in the control treatment, A2, B2 and C1. The color of cookies favored by consumers are control, A4, B1, B2, B3, C1, C2, C4, and D2. Aroma cookies preferred by consumers are control, A2, B1, B2, B3, C1, and C3. The cookies that are preferred by consumers are control, A2 and B1. While cookies that are not preferred by consumers in terms of taste are A4, B4, C3, D1, E1, E2, E3, and E4, the colors are D3, D4, E1, E2, E3, and E4, the aroma is treatment B4, D3 , D4, E1, E2, E3, and E4, and the impression in the mouth is the treatment of B4, C2, C4, D3, D4, E1, E2, E3, and E4.
Processing of Red Velvet Cake Using Natural Dyes of Red Bitter Fruit (Beta Vulgaris) And Red Spinach (Amaranthus Tricolor Linn) Anita Wulandari; Wahyu Kanti Dwi Cahyani; Pongky Lubas Wahyudi
Agricultural Science Vol. 4 No. 2 (2021): March
Publisher : Faculty of Agriculture, Merdeka University Surabaya

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

Abstract

The red velvet that many people like is a pastry food that is usually found in restaurants and cafes. Red Velvet, which usually uses red food coloring, in this study replaced it with red beet and spinach coloring. Beets, which have high nutrition, are very useful and suitable to be processed into natural dyes in the home industry that are easy to process. One of the products to apply it is Red Velvet cake. Red Velvet cake basically uses a mixture of food coloring. This research tries to replace red food coloring by utilizing beet and red spinach which are very good for the body. This study aims to provide a new alternative to natural dyes in the making of Red Velvet cake. Experimental research was carried out by conducting systematic and planned experiments and tests on Red Velvet cake and collecting primary and secondary data as well. All data were presented descriptively with SPSS. From the mean results, it can be concluded that the Red Velvet Cake using red beet and red spinach dye is acceptable to the public.
PENGARUH TAHU SUSU DENGAN KONSENTRASI ASAM CUKA DAN PENAMBAHAN SUSU SAPI (Fresh Milk) anita wulandari; Wahyu Kanti Dwi Cahyani
JURNAL AGROSAINS : Karya Kreatif dan Inovatif Vol 8 No 1 (2023): JURNAL AGROSAINS : Karya Kreatif dan Inovatif
Publisher : Universitas Islam Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/agrosains.2023.8.1.1-8

Abstract

Soybean is generally used as a raw material for making tofu. Milk is a food ingredient, which contains all the nutrients needed by the body. One of the products that can be made with this milk ingredient is Milk Tofu. Vinegar/acetic acid is an organic compound containing a carboxylic acid group, which is known as a sour taste and aroma in food. The research method used was the experimental method, the experimental design used in this study was a completely randomized design (CRD) with one factor, namely the concentration of vinegar and the addition of milk with treatment P1 (20% + 1 liter of milk), P2 (25% vinegar +2 liters of milk), P3 (vinegar 30% + 3 liters of milk) with 3 treatments and repeated 3 times. Parameters observed were curd yield, texture and taste. If there is an effect then proceed with the DMRT test at a level of 5%. The results of the research on the highest curd yield were P2 (25% vinegar + 2 liters of milk) with a value of 1.94%. Meanwhile, preference for taste and texture was at P3 (30% vinegar + 3 liters of milk) with a value of 7, and for texture the highest score was at 6.83. While the best determination in research on vinegar treatment is 25%. In conclusion, the effect of this addition is influenced by the amount of vinegar and milk so that it can produce the texture and taste of curd.
Co-Authors Anita Wulandari Anita Wulandari Dian Novitasari Pongky Lubas Wahyudi