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All Journal Jurnal Ilmiah Dinamika Teknik Teknotan: Jurnal Industri Teknologi Pertanian Journal of Innovation and Applied Technology Jurnal Teknologi Pertanian Jurnal Sosioteknologi Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Sains dan Teknologi Pangan Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) SEAS (Sustainable Environment Agricultural Science) Agroindustrial Journal JURNAL AGROINDUSTRI HALAL
Effendi, Mas'ud
Universitas Brawijaya
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 Social Sciences Other

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ANALISIS KEPUASAN KONSUMEN DENGAN METODE FUZZY – SERVQUAL DAN QUALITY FUNCTION DEPLOYMENT (STUDI KASUS CAFÉ RIGHT TIME MALANG) Yushila, Aulia Bayu; Effendi, Mas’ud; Effendi, Usman
Jurnal Teknologi Pertanian Vol 18, No 2 (2017)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

ABSTRAKPerkembangan bisnis cafe yang semakin pesat, menuntut cafe agar selalu membuat inovasi dan konsep baru yang mampu menarik lebih banyak konsumen. Kunci utama dalam menarik konsumen selain inovasi dan konsep baru adalah kemampuan cafe untuk memberikan kepuasan kepada konsumen. Tujuan dari penelitian ini adalah menentukan atribut yang menjadi prioritas utama dan menentukan respon teknis yang menjadi target utama dalam usulan perbaikan pada cafe Right Time untuk meningkatkan kepuasan konsumen. Metode yang digunakan pada penelitian ini adalah metode fuzzy-servqual dan quality function deployment (QFD). Pengintegrasian logika fuzzy dan servqual bertujuan untuk mengurangi ambigu dari subjektivitas hasil metode servqual. Usulan perbaikan pada penelitian ini menggunakan metode QFD. Berdasarkan pengolahan data dengan metode fuzzy-servqual, atribut yang menjadi prioritas utama yaitu penyajian makanan dan minuman yang cepat serta tepat sesuai pesanan, kejelasan dan kewajaran harga yang ditawarkan, dan porsi penyajian makanan dan minuman yang konsisten. Pengolahan data menggunakan metode QFD menunjukkan respon teknis yang menjadi target utama dalam usulan perbaikan adalah membuat standar operasional prosedur pelayanan terhadap konsumen, mengadakan pelatihan komunikasi dan etika karyawan secara rutin, dan memperbaiki sarana dan prasarana ABSTRACTThe boost expansion of cafe business has currently required the innovation and provided a new concept which could attract and retain consumers. The purpose of this research is to determine the attributes that are main priorities and determine the technical responses of purposing improvements of customer satisfaction for cafe “Right Time”. The method used in this research are fuzzy-servqual and Quality Function Deployment (QFD). Integration of fuzzy logic and servqual aim to reduce the ambiguous results of subjectivity servqual method. While the QFD was used to propose the café improvement. Based on fuzzy-servqual data processing, the attributes that are main priorities are presentation of the food and drinks were prompt and appropriate to order (-0.96), clarity and reasonability of the price offered and portion of the food and drink are consistent. Data processing using QFD showed technical response resulted that the creation of standard operating procedure of customer services, communication training, ethics for employee, improvement of facilities and infrastructure are the main target of development cafe business
ANALISIS PENGENDALIAN KUALITAS PROSES PRODUKSI YOGHURT DENGAN MENGGUNAKAN METODE SIX SIGMA (STUDI KASUS DI CV BRAWIJAYA DAIRY INDUSTRY) Arief, Archam; Effendi, Mas’ud; Ihwah, Azimmatul
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

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Abstract

Penelitian ini bertujuan untuk untuk menentukan kemampuan produksi yoghurt dalam menghasilkan produk yang sesuai dengan spesifikasi, menentukan faktor-faktor yang paling berpengaruh dalam penyebab produk cacat, dan membuat usulan perbaikan untuk mengendalikan kualitas produk dengan menggunakan metode six sigma. Usulan perbaikan produk yoghurt di CV Brawijaya Dairy Industry dilakukan dengan menggunakan metode six sigma pada tahap improve. Berdasarkan hasil uji kenormalan data dengan uji Kolmogrov-Smirnov, diketahui bahwa data produk cacat terdistribusi normal dengan nilai Asymptotic Significance> 0,695. Hasil penelitian menunjukkan bahwa nilai DPMO yang bernilai 79.375 dan tingkat sigma sebesar 2,91. Kapabilitas proses dalam menghasilkan produk yoghurt bernilai sebesar 68,25%, dapat dikatakan bahwa persentase cacat sebesar 31,75%, sehingga masih perlu adanya banyak perbaikan untuk mencapai standar industri Indonesia. Faktor yang menyebabkan ketidaksesuaian produk yoghurt adalah mesin, manusia, metode, dan lingkungan. Usulan perbaikan yang dapat diberikan pada CV Brawijaya Dairy Industry diantaranya yaitu dengan membuat tim monitoring untuk peningkatan kedisisplinan pekerja, usulan perbaikan yang kedua yaitu dengan melakukan perawatan dan perbaikan mesin secara berkala dan usulan perbaikan yang terakhir adalah dengan menerapkan SOP secara terperinci. Kata kunci: FMEA (Failure Modes and Effect Analysis), Yoghurt, Pengendalian Kualitas, Six sigma. 
Raw Material Requirement Planning of Apple Cider Using Artificial Neural Network Septifani, Riska; Effendi, Mas'ud
Jurnal Teknologi Pertanian Vol 17, No 1 (2016)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

CV. Segar Buah Hutama di Kota Batu merupakan unit usaha yang memproduksi minuman sari buah apel dengan merek “DEWATA”. Masalah yang sering dihadapi oleh unit usaha tersebut adalah lemahnya pengendalian persediaan bahan baku apel sehingga proses produksi tidak dapat berjalan dengan lancar. Selain itu, UKM juga tidak dapat menentukan berapa jumlah bahan baku yang dibutuhkan dan kapan bahan baku harus disediakan. Penelitian ini bertujuan untuk mendapatkan informasi kebutuhan bahan baku apel agar proses produksi dapat berjalan dengan lancar. Penelitian dilaksanakan selama enam bulan dimulai dari bulan Agustus 2015 sampai dengan Desember 2015. Metode yang digunakan dalam penelitian ini adalah peramalan permintaan dengan metode Jaringan Syaraf Tiruan (JST). Hasil yang diharapkan dari penelitian ini adalah tersusunnya rencana produksi produk olahan apel untuk satu tahun ke depan, berdasarkan hasil penelitian yang diperoleh. Hasil peramalan menunjukkan bahwa penjualan minuman sari apel berfluktuasi secara musiman.
Designing of an Agroindustrial Information System of Pasuruan Regency by the Use of USDP and UWE Effendi, Mas'ud; Effendi, Usman; Nurika, Irnia
Jurnal Teknologi Pertanian Vol 7, No 3 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This research is addressed for designing an information system provides agro-industrial information of Pasuruan District. This research is conducted with descriptive method. The design’s steps use inception and elaboration steps of USDP and support of UWE at the elaboration. Models that yielded from the research are use case model, conceptual model, navigation space model, navigation structure model, presentation model, deployment diagram and component diagram. A descriptive type of research was conducted to design an agro industrial information system of Pasuruan Regency. The information covered general aspect of the regency, agricultural crops, processing of agricultural crops and their products, agriculture-based industries, and the relevant supporting industries, available reading materials and references, guest lists visiting the sites, and maps of profile of the districts in the regency. The design was carried out by the use of the Unified  Software Development Process (USDP) and Unified Modeling Language-based Web Engineering (UWE).The design of agro industrial information system developed was able to present use case model, conceptual model, navigation space model, navigation structure model, presentation model, deployment diagram and component diagram. However, it still needed further works to improve the features, especially to provide more details information such as other available agro industrial infrastructures, financial analysis for agro industries. Keywords: Information System, Agro-Industry, USDP, UWE
Design Combination Attributes (Stimuli) of Sweet Potatoes Product Using Syntax and Orthogonal Procedure Ihwah, Azzimatul; Astuti, Retno; Effendi, Usman; Effendi, Mas'ud; Rohmah, Wendra G.
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Processed orange sweet potato has produced people who joined in Gapoktan Sukoanyar Village, District Pakis, Kab. Malang, among others stick, lunkhead, crackers. In the meantime, orange sweet potato processed products they produce only deposited in Food Production and Training Center (FPTC) owned THP FTP UB Department. However, manufacturers have complained that the production capacity and the number of products sold is still unbalanced. In other words, many products are not sold, while the product has been distributed to FPTC not all sold out. The purpose of this study to find out what the consumer desires, and obtain the design combination of attributes (stimuli) sweet potato processed products. The population in this study is a population of Malang. The size of the sample to be taken, calculated using the formula Slovin. By using a significance level of 5% was obtained sample size of 400. The sampling technique used is non-probability sampling, the purposive sampling. So respondents will be used for the sample of respondents who like sweet potatoes. The questionnaire was given to a number of respondents. Questions in the questionnaire is an open question. From the results of the questionnaire, obtained 4 levels of attributes that taste, price, type and how to purchase. 4 levels of attributes and levels, gained as much as 16 combinations of attributes (stimuli), both designed using procedures and orthogonal syntax, whereas if only used 3-level attributes, ie taste, price and type of the obtained 8 stimuli if designed using a procedure syntax and 7 stimuli if designed using orthogonal procedure.Keywords: attributtes product, sweet potatoes, stimuli, syntax, orthogonal
Technical and Financial Feasibility Analysis of Pumpkin’s Crackers Business Development with Chopper Machines in Small Enterprise Mustaniroh, Siti Asmaul; Effendi, Mas'ud; Mahdami, Safira Aziz
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This study aims to determine the technical feasibility and financial business development of pumpkin’s crackers with chopper machines to fulfill the shortage of pumpkin’s chips production. The importance of doing the technical and financial feasibility analysis is to analyze whether the planned business technicaly profitable enough to be carried out or not. Research methods in this research are organopleptic test, and technical and financial feasibility analysis. The results of organoleptic tests of taste, aroma, color and texture that consumers prefer are waluh crackers that produced using a chopper machine. The results of the technical and financial feasibility analysis demonstrate that business development is feasible to conduct.   Keywords: pumpkin’s crackers, technical and financial feasibility analysis, chopper machines
Designing Overall Equipment Effectiveness (OEE) Measurement Application: Case Study in PG Krebet Baru II Maknunah, Lu'lu' Ul; Astuti, Retno; Effendi, Mas'ud
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

PG Krebet Baru II does not have a measuring tool that can help analyze its machineries performance. An effective way to analyze machine performance is OEE measurement based on Availability ratio, Performance ratio, and Quality ratio measurement. This study aims at getting OEE measurement application and giving the OEE result quickly and accurately. OEE measurement application was designed using Microsoft Visual Basic 6.0 as programming language, Microsoft Access 2007 as the database and using the prototype approach. Based on the results, prototype COPRA (Computation of OEE Process Rapidly and Accurately) was created. Prototype COPRA has a main menu consisting of Home, Input Data and Data OEE. It has a menu bar consisted of System (has two sub menus which were data delete and application exit), File (has three sub menus which were machine data, operator data and OEE report) and Help (has three sub menus which were user guide, contact person and about). Verification test results and validation test concluded that prototype COPRA was verified and valid. COPRA application passed testing and was ready to be used based on trial result that showed the difference in the COPRA and manual measurement result was less than 0.15%.Keywords: COPRA application, Designing application, OEE measurement
Strategi Pengembangan Klaster Keripik Apel dengan K-means Clustering dan Analytical Hierarchy Process Siti Asmaul Mustaniroh; Fatwatul Amalia; Mas'ud Effendi; Usman Effendi
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 (636.772 KB) | DOI: 10.21776/ub.industria.2016.005.02.3

Abstract

Abstrak Keripik apel adalah olahan makanan ringan yang berbahan dasar buah apel. Permasalahan klaster pada UKM olahan keripik apel saat ini adalah standarisasi produksi, harga jual, dan masih dalam tahap pembentukan dari pemerintah. Tujuan penelitian ini adalah untuk menentukan klaster UKM keripik apel dan strategi pengembangan yang sesuai untuk diterapkan pada klaster UKM keripik apel yang terbentuk. Metode yang digunakan untuk membentuk klaster UKM keripik apel adalah k-means clustering dan penentuan strategi pengembangan menggunakan metode Analytical Hierarchy Process (AHP). Berdasarkan hasil penelitian menggunakan metode k-means clustering dibentuk 3 klaster UKM keripik apel di Kota Batu. Variabel pembeda utama antar klaster yang terbentuk adalah jumlah tenaga kerja dan nilai investasi. Strategi pengembangan klaster yang menjadi prioritas untuk diterapkan pada klaster 1, 2, dan 3 adalah peningkatan keahlian dan teknologi produksi. Strategi pengembangan tersebut didukung oleh strategi peningkatan ketrampilan dan pengetahuan tenaga kerja, peningkatan akses permodalan, dan peningkatan akses pemasaran.Kata kunci: AHP, klaster, k-means clustering Abstract Apple chips are processed snack food made from apples. The problems of Small and Medium Enterprises (SMEs) in the cluster of cultivated Apple chips is currently standardizing production, sale price, and is still in the stage of the formation of the Government. The purpose of this research is to determine the cluster SMEs chips Apple and the appropriate development strategy to be applied on SMEs cluster of Apple chips are formed. The method used to form the cluster SMEs Apple chips is the k-means clustering and determining development strategies using the method of Analytical Hierarchy Process (AHP). Based on the results of research using the method of k-means clustering was formed 3 SMEs cluster chips Apple in stone town.. The main differentiator between variable cluster that is formed is the amount of labor and the value of the investment. Cluster development strategies that are a priority to be applied to cluster 1, 2, and 3 is the increased expertise and production technology. The development strategy supported by a strategy of increased skills and knowledge of labor, increased access to capital, and increased access to marketing.Keywords: AHP, cluster, k-means clustering
ANALISIS SIKAP KONSUMEN DAN KINERJA ATRIBUT KOPI BUBUK SIDO LUHUR (STUDI KASUS DI UKM KOPI BUBUK SIDO LUHUR, KOTA MALANG) Nurul Qomariyah; Imam Santoso; Mas'ud Effendi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 3, No 1 (2014)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Abstrak Tujuan penelitian ini adalah untuk mengetahui sikap konsumen terhadap kopi bubuk Sido Luhur serta mengetahui kinerja atribut kopi bubuk Sido Luhur. Metode yang digunakan dalam penelitian adalah Model Sikap Fishbein dan Importance Performance Analysis (IPA). Penelitian ini menggunakan 9 atribut produk berdasarkan studi literatur penelitian terdahulu, yakni aroma, rasa, ketersediaan, harga, bahan kemasan, desain kemasan, ukuran kemasan, umur simpan dan desain label. Berdasarkan hasil penelitian, sikap konsumen terhadap atribut-atribut kopi bubuk Sido Luhur tersebut tidak ada yang negatif. Nilai sikap untuk atribut aroma 18,57 (positif), rasa 20,70 (positif), ketersediaan 17,12 (positif), harga 15,25 (netral), bahan kemasan 15,36 (netral), desain kemasan 14,32 (netral), ukuran kemasan 15,42 (positif), umur simpan 16,04 (positif) dan desain label 13,21 (netral). Nilai sikap konsumen terhadap kopi bubuk Sido Luhur secara keseluruhan adalah positif, yakni dengan nilai 145,99. Kinerja atribut kopi bubuk Sido Luhur yang masuk ke dalam kuadran I (prioritas utama) adalah harga dan ketersediaan. Atribut yang masuk ke dalam kuadran II (pertahankan prestasi) adalah rasa dan aroma. Atribut yang masuk ke dalam kuadran III (prioritas rendah) adalah bahan kemasan, desain kemasan dan desain label. Sedangkan atribut yang masuk ke dalam kuadran IV (berlebihan) adalah atribut ukuran kemasan dan umur simpan/tanggal kedaluarsa.Kata Kunci: IPA, Kinerja Atribut, Kopi Bubuk, Model Sikap Fishbein, SikapAbstract The purpose of this study is to determine consumer attitudes toward Sido Luhur coffee powder and to know the performance of attributes of Sido Luhur coffee powder. The method used in the study is the Fishbein Attitude Model and Importance Performance Analysis (IPA). This research uses nine attributes of a product based on literature study of previous studies, those are aroma, flavor, availability, price, package material, package design, package size, shelf life and label design. Based on this research, consumer attitudes toward attributes of Sido Luhur coffee powder is not negative. The attitude value of aroma’s attribute is 18.57 (positive), flavor 20.70 (positive), availability 17.12 (positive), price 15.25 (neutral), package material 15.36 (neutral), package design 14.32 (neutral), package size 15.42 (positive), shelf life 16.04 (positive) and label design 13.21 (neutral). The value of consumer attitudes toward the Sido Luhur coffee powder overall is positive, that is with the value of 145.99. Performance of attributes Sido Luhur coffee powder which included into the first quadrant (principal priority) is price and availability. Attributes that included into the second quadrant (keep achievement) is flavor and aroma. Attributes that included into the third quadrant (lower priority) is package material, package design and label design. While the attributes that included into the fourth quadrant (excessive) is package size and shelf life / expiration dates.Keywords : Attitude, Attribute Performance, Coffee Powder, Fishbein Attitude Model, IPA
PENGARUH PENAMBAHAN SUKROSA DAN ASAM ASETAT GLACIAL TERHADAP KUALITAS NATA DARI WHEY TAHU DAN SUBSTRAT AIR KELAPA Fivien Wijayanti; Sri Kumalaningsih; Mas'ud Effendi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 1, No 2 (2012)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

The purpose of the implementation of this study is to find out the characteristics of nata de soya which is made from the whey of soybean cake and substrate irrigate coconut water  in terms of physical, chemical and organoleptic (consumer acceptance studies) and to know the effect of the addition of glacial acetic acid and sucrose on the quality of nata de soya. Experimental design used in this study is a randomized block design (RAK) made with 2 factors and consists of three levels, namely the concentration of Sucrose (S1) = 40 grams, (S2) = 45 grams, (S3) =50 grams and G1=10 ml, G2 = 7,5 ml, G3=5 ml. Research conducted includes, yield, texture, color, crude fiber, moisture Keywords: Nata de soya, acetate acid of glacial, Sucrose
Co-Authors A.A. Ketut Agung Cahyawan W Aditya Danang Pratama Ahmad Rizal Affandi Aprilliya Putri R Arief, Archam Arif Hidayat Arifianto Hidayat Aryo Pinandito Aulia Bayu Yushila, Aulia Bayu Azimmatul Ihwah Azzimatul Ihwah, Azzimatul Dian Setyawati Dimas Reditya Laksmana Putra Endra Cahyono Fatwatul Amalia Febrina Grace Tri Anti Fitri Alwi Azizah Fitriyah Fitriyah Fivien Wijayanti Hanny Hafiar Hany Setyorini Helmi Musyaffak Herman Tolle Imam Santoso IMAM SANTOSO Imam Santoso Irnia Nurika Jamhari Jamhari Lailia Zulfa Luluk Mei Arifa Maknunah, Lu'lu' Ul Marita Rahmawati Ma’ruf Pambudi Nurwantara Miftakhurrizal Kurniawan Naufal Hilmi Ramadhan Nur Hidayat Nurul Qomariyah Panji Deoranto Putra, Dimas Reditya Laksmana Putra, Dimas Reditya Laksmana Retno Astuti Riska Septifani Risna Dyah Ariani Safira Aziz Mahdami Selvi Putri Simdora Siti Asmaul Mustaniroh Siti Asmaul Mustaniroh Siti Asmaul Mustaniroh Siti Asmaul Mustaniroh Sri Kumalaningsih Sucipto Sucipto Sucipto Sucipto Susinggih Wijana Tri Candra Natalia Ullivia Fatasya Usman Effendi Usman Effendi Usman Effendi Usman Effendi Wendra G. Rohmah, Wendra G. Wendra Gandhatyasri Rohmah Yoga Nariswara Yosephine Fanisa Dhani