Claim Missing Document
Check
Articles

Found 11 Documents
Search

ANALISIS FAKTOR-FAKTOR PERUBAHAN DESAIN KEMASAN TERHADAP NILAI JUAL ABON IKAN (KASUS UD PRANSPUL, KECAMATAN SEPULU, BANGKALAN) Raden Faridz
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.v4i2.1369

Abstract

The aim of this research is want to know and analyze the factors of packaging design, including: colors, shape, brand (logos) its affect to the amount of selling and its perception of PRANSPUL fried shredded fish product. The research is done in two phases, the first is to compare the amount of selling both of old packaging and new packaging product. The second is to analyze which factors influence significantly to the perception.and its regression model. The material of this research are an old and a new packagings of fried shredded fish. The packaging dimension of material (wide x height) are 15 cm x 12 cm and 10 cm x 15 cm for the old and the respectively. Two kinds of data were collected to get amount of selling and 100 responden to answer question during 2,5 months Responden are collected by accidental sampling. The result showed that the number of selling of an old packaging is 17 and the new one is 29 and significantly difference (t test). According anova the shape affect significantly (p = 0,000) and followed by merk (p=0,011) and colour (p=0,013) respectively. The influence of design of packaging factors to the perception wholely can be explained by regression model, Y = -1,687 + 0,114 colour + 0,837 shape + 0,257 logo/merk, R2 = 0,304.
Mempelajari Potensi Hasil Tanaman Lombok Kecil (Capsicum frutescense L.) Yang Ditanam dalam Wadah Akibat Volume Pemberian Air Pada Berbagai Jenis Tanah dan Komposisi Media Tanam Faridz, Raden; Nurholifah, Sri
NABATIA Vol 1, No 1 (2010): June
Publisher : Universitas Muhammadiyah Sidoarjo

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

Abstract

The aim of this research was to study the yield potential of Capsicum frutescence affected by difference watering volume on varies soi types and growth media compositions. This research was held at Trunojoyo University about 3 m above sea level with the average rainfall about 1685 mmper year. A transparent plastic roof was used to protect the experiment from rain. Polybags used were 40 cm x 20 cm in sized. Split plot design arranged as factorial was used in this experiment and was replicated three times. As main factor was volume of watering wiyh three levels of 0,25;0,5; 0,75; and 1,00 times of fied water capacity. The subfactors were soil types and media composition. The four levels of soil type used were regosol, vertisol, mediterane and alluvial. The three levels of media composition were proportion of soil: manure: rice husk of 1: 1: 1; 1: 2: 1; and 2: 2: 1. Result of this experiment showed that all of combination between treatments did not influence yield and yield components. But individual treatments significantly influenced the yield and some yield components. Fruit weight of 0,90; 1,02; and 0,91 g were given by watering volume of 0,75 times of field water capacity; alluvial soil type and media composition of soil: manure: rice husk (2 ; 2: 1), respectively
Analisis Pengendalian Persediaan Bahan Baku Kerupuk Mentah Potato Dan Kentang Keriting Menggunakan Metode Economic Order Quantity (EOQ) Hidayat, Khoirul; Efendi, Jainuril; Faridz, Raden
Performa: Media Ilmiah Teknik Industri Vol 18, No 2 (2019): Performa: Media Ilmiah Teknik Industri
Publisher : Industrial Engineering Study Program, Faculty of Engineering, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (283.877 KB) | DOI: 10.20961/performa.18.2.35418

Abstract

The increase in the food industrial sector over the year making food producers experience tighter competition. In this era of intense competition in the food industry, raw material inventory control in PT. Surya Indah Food Multirasa is still facing a problem of lacking raw material in potatoes and curly potatoes every year, which affects in sale loss. This study is conducted to find out the precise amount of order in every raw material purchase, so there is no lack of raw material, at a lower cost. This study uses the Economic Order Quantity (EOQ) method for analyzing raw material control for potatoes and curly potatoes. Comparing the uses of company policy and EOQ. EOQ analysis calculation followed by conducting safety stock (SS) analysis, maximum inventory (MI) analysis, Total Inventory Cost (TIC) analysis, and reorder point (ROP) analysis, therefore, optimal stock for the company can be discovered. The result of EOQ analysis showed that the EOQ method is more efficient than company policy with TIC average difference for potato’s raw material that is Rp. 856.124 and curly potatoes raw material that is Rp. 1.065.989. The average EOQ value of potato’s raw material is 344 kg while curly potatoes are 234 kg. Next is the average SS value for potato raw material is 75 kg while curly potatoes are 35 kg, and the average ROP value for potato raw is 123 kg while curly potatoes are 58 kg. This research also performs forecasting using Winter’s method so that data demand for the year of 2019 can be discovered. The forecast result with the EOQ method for the year 2019 is 371 kg for potato's raw material and 258 kg for curly potatoes.
Penerapan Green Quality Function Deployment Produk Keripik Singkong Mu'tamar, Mohammad Fuad Fauzul; Faridz, Raden; Nurrahym, Aris
Rekayasa Vol 13, No 3: December 2020
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v13i3.7606

Abstract

The attributes of the product may have an impact on the quality of the product for consumers. Depending on this, the product development of the industry needs greater attention to the materials and hygiene used and to reduce the environmental effect of cassava chip production. This study aims to obtain product attributes according to customer desires and proposed priority technical requirements to produce environmentally friendly cassava chips in accordance with the Green Quality Function Deployment method. The first phase is the identification of the customer requirement attributes with the FGD approach, and the results obtained are the nine customer requirement attributes. The highest weight of customer requirement attributes is the attributes of environmentally sustainable manufacturing processes valued at 1.34. There are 17 attributes for the development of HAJA cassava chips (UD. HAJA) in line with the customer expectations of interviews with three experts. The first priority is the formulation of seasoning raw materials of 8,67 per cent contribution value, the second priority being energy utilized with a contribution value of 8,59 per cent.
PENGUKURAN DAN ANALISIS PRODUKTIVITAS PRODUKSI DENGAN METODE OBJECTIVE MATRIX (OMAX) DI PG.KREBET BARU MALANG Raden Faridz; Burhan Burhan; Adelya Eny Wijayantie
AGROINTEK Vol 5, No 2 (2011)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v5i2.1940

Abstract

PG. Krebet Baru Malang is a firm that produces sugar. To evaluate productivity, it is necessary to measure it  in the right way and with the proper tool.  The result of this measurement can be a consideration and be one of factor for adding production fasility and workforce that support the firm activity.  The main problem that will be studied in this research are how to measure firm productivity and what plan that should be done so that the firm productivity will raise then.  Method used in this study is Objective Matrix (OMAX). Following is the procedure of OMAX: 1) to determine criteria of how to improve productivity, 2) to determine performance ratio, productivity objective, scoring, assesment and weighting 3) evaluation, and 4) planning for the future.  This study rusults productivity or PG Krebet Baru: 1,67(2006), 5,85 (2007) with index 250,28. In 2008 2,33 with index -60,17.  In 2009 it raises to be 2,66 with index 14,16. The material productivity gives the largest contribution in the firm productivity measurement (2007). The decline of the firm productivity (2008) caused by the decline of the using of material and the length of the milling day.  The firm productivity is rise in 2009. This increment was caused by the improvement of machine productivity.  Some plannings of how to raise the firm productivity are: the usage of raw material, time of machine operated, and the length of milling day to get 5  score of productivity.
Pengaruh Kualitas Layanan Terhadap Kepuasan Pelanggan Perusahaan Daerah Air Minum (PDAM) Sumber Pocong Kabupaten Bangkalan Prabowo, M. Arif; Faridz, Raden; Burhan, Burhan
Rekayasa Vol 15, No 1: April 2022
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v15i1.13539

Abstract

Clean water is a vital community need that needs special attention. The government needs to provide it adequately as a form of the mandate of the 1945 Constitution. Perusahaan Daerah Air Minum (PDAM), as a representation of the government, becomes an institution that takes on a role in meeting the needs of clean water. The increasing demand for clean water with a rising population needs to be balanced with good service. This research uses a case study in PDAM Sumber Pocong Bangkalan. PDAM Sumber Pocong serves various community needs, including registration, checking water bills, to payment. The assessment of service quality at PDAM Sumber Pocong is expected to be an input to improve the company's performance in the context of service. Customer satisfaction is a measure of service quality performance. This study aims to measure service quality and customer satisfaction of PDAM Sumber Pocong Bangkalan clean water and determine the effect of service quality and customer satisfaction. Three indicators of service quality (reliability, assurance, and facilities) and four customer satisfaction indicators (product quality, price or cost, service, and emotion) proved to be appropriate and relevant measures. Meanwhile, from the path analysis test, the service quality variable has a significant effect on the customer satisfaction variable. 
Indeks dan Status Keberlanjutan Ketersediaan Tembakau Madura Raden Faridz; Ariffin Ariffin; Soemarno Soemarno; Henny Pramoedyo
Agriekonomika Vol 7, No 2: Oktober 2018
Publisher : Department of Agribusiness, Faculty of Agriculture, Universitas Trunojoyo Madura, Indonesi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agriekonomika.v7i2.4784

Abstract

Tembakau merupakan tanaman perkebunan penting yang memberikan devisa tinggi melalui cukai mencapai Rp. 144,64 trilyun tahun 2015.  Akhir-akhir ini produksinya turun dibanding 3-4 tahun sebelumnya rata-rata17 000 ton menjadi 14,435 ton pada tahun 2015. Terdapat ketidak seimbangan antara permintaan dan penawaran yang  berdampak pada keberlanjutan ketersediaan tembakau Madura. Penelitian ini bertujuan untuk mengevaluasi Indeks dan status keberlanjutan ketersediaan tembakau Madura dari dimensi ekologi, sosial-ekonomi, kelembagaan dan teknologi, faktor-faktor yang sensitif dan bobot prioritas dimensi. Penelitian ini  dianalisis menggunakan  Multi Dimensional Scaling (MDS) RAP-TOBACCO modifikasi dari RAP-FISH Status keberlanjutan ketersediaan tembakau seluruh dimensi cukup berkelanjutan dimana dimensi teknologi memiliki nilai tertinggi 56,375, dimensi ekologi 52,370, dimensi kelembagaan 50,703 dan dimensi sosial ekonomi 50,432. Faktor yang sensitif untuk dimensi teknologi adalah sistem informasi iklim, penggunaan dan pengadaan bibit. Sedangkan bobot prioritas proses keberlanjutan ketersediaan tembakau berdasarkan pakar adalah sosial-ekonomi.
Pengembangan Produk Minuman Herbal Berbasis Teh Cabe Jawa (Piper retrofractum Vahl.) Menggunakan Metode Value Engineering Millatul Ulya; Wasilah Wasilah; Raden Faridz
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 2 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2020.009.02.5

Abstract

AbstrakMinuman herbal merupakan minuman berbahan dasar bagian tumbuhan yang berkhasiat bagi tubuh. Salah satu tumbuhan berkhasiat yang dapat diolah menjadi minuman herbal yaitu cabe jawa, namun selama ini cabe jawa hanya digunakan sebagai bahan pembantu dalam pembuatan jamu dan minuman herbal lainnya. Oleh karena itu, terdapat peluang pengembangan produk berbasis cabe jawa sebagai bahan baku utama. Penelitian ini bertujuan untuk mengetahui alternatif pengembangan produk minuman herbal berbasis teh cabe jawa mengunakan metode Value Engineering dengan 5 tahapan, yaitu tahap informasi, kreatif, analisis, pengembangan, dan rekomendasi. Penelitian ini menghasilkan 5 alternatif pengembangan produk minuman herbal berbasis cabe jawa dengan skor tertinggi. Masing-masing alternatif berbeda pada proporsi daun teh dan cabe jawa, berat per kantong, jenis kemasan dan penggunaan benang. Alternatif terbaik yang diperoleh yaitu alternatif 3 dengan kondisi proporsi daun teh dan cabe jawa (1:2) dengan berat < 2 (1-2) gr/ kantong, jenis kemasan box dengan menggunakan benang. Rasio nilai tambah minuman cabe jawa celup dengan metode Value Engineering sebesar 52,095% dengan persentase keuntungan 34,251% dari produk sebelumya dan nilai tambah sebesar Rp5.822,81.Kata Kunci: minuman herbal, teh cabe jawa, Value Engineering AbstractHerbal drinks are drinks based on plant parts that are beneficial for health. One of the beneficial plants that can be processed into herbal drinks is Java long pepper. So far, Java long pepper only used as a supporting ingredient in producing herbs and other herbal drinks. Therefore, there is an opportunity to develop Java long pepper-based products as the primary raw material. This study aims to determine the product development of herbal drink based on Java long pepper tea using the Value Engineering method with five stages (information, creative, analysis, development, and recommendation stages). This study resulted in 5 alternatives for herbal drink products based on Java long pepper tea with the highest score. Each alternative is different in the proportion of tea leaves and Java long pepper, weight per bag, type of packaging, and use of teabag yarn. The best alternative obtained is alternative 3 with the condition of the proportion of tea leaves and Java long pepper (1: 2) with a weight of <2 (1-2) gram per bag and type of box packaging using teabag yarn. The ratio of value-added to Java long pepper tea with the Value Engineering method is 52.095%, with a profit percentage of 34.251% from the previous product and an added value of Rp5,822.81.Keywords: herbal drinks, java long pepper tea, Value Engineering
Usulan Perbaikan Tata Letak Fasilitas Produksi Kue Kering di PT. Surya Indah Food Multirasa Afrida Nur Aini; Raden Faridz; Iffan Maflahah
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (795.62 KB) | DOI: 10.21107/agrointek.v13i2.5405

Abstract

ABSTRACT The design of facility layout in an industry becomes an important part of the production process. The layout of pastry facilities at “PT Surya Indah Food Multi rasa ” is expected not still give optimum production because of in non-sequential production flows that occur in the formation of dough, oven, squash and finished products. The purpose of the study was to make a layout that fits the order of process flow by designing through the Blocplan-90 application. The study was conducted in November 2018 until February 2019. The Blocplan method is one of an easy computer operating the system by using manually entering facility data. The data needed is in the form of a map of the operation process, a linkage diagram of activities. The results of the initial layout data processing resulted in R-Score 0.78 and the proposed improvement with automatic search resulted in R-Score 0.98. The design of the proposed improvement is more optimal with the value of R-Score approaching the value of 1(one). Changes in the layout of the facility occur in squash which is closer to mixing and weighing materials and oven facilities close to the finished product.
LIFE CYCLE ASSESSMENT (LCA) PADA PRODUK JAMU KUNYIT ASAM DI UD. AL MANSYURIEN KAMAL BANGKALAN Achmad Arba’i; Raden Faridz; Abdul Aziz Jakfar
Agroindustrial Technology Journal Vol 3, No 2 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (655.923 KB) | DOI: 10.21111/atj.v3i2.3849

Abstract

Jamu kunyit asam merupakan suatu produk minuman herbal yang digemari oleh masyarakat indonesia. Peningkatan produksi jamu atau minuman herbal akan menyebabkan terjadinya peningkatan terhadap limbah yang dihasilkan oleh industri minuman herbal jamu kunyit asam. Penelitian ini bertujuan untuk menilai daur hidup jamu kunyit asam dan mengetahui dampak lingkungan dari produksi jamu kunyit asam di UD. AL-Mansyurien. Metode penelitian ini adalah Life Cycle Assessment menggunakan software OpenLCA. Hasil penelitian menunjukkan bahwa proses produksi jamu kunyit asam UD. AL-Mansyurien menghasilkan limbah cair (sisa air pencucian),  limbah padat (ampas kunyit, ampas asam jawa, ampas gula pasir, ampas gula jawa) serta emisi gas buang (energi listrik, gas LPG, dan Premium). Berdasarkan analisis penilaian daur hidup jamu kunyit asam diketahui bahwa dalam 1 kg jamu kunyit asam  menghasilkan dampak, Climate Change dengan emisi CO2 sebesar 2.63E+03 kg CO2-eq, Euthrophication dengan emisi PO4 sebesar 0.01998E+0 kg PO4-eq,  Photochemical Oxidation dengan emisi gas ethylene sebesar 0.01284E+0 kg ethylene-eq.