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Sucipto, Sucipto
Ago-industrial Technology, Agricultural Technology, Universitas Brawijaya
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Quality Improvement of Honey Product Using Quality Function Deployment (QFD) Method Tiara Maha Dian; Sucipto Sucipto
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.7

Abstract

AbstractThis study aims to determine the priority of honey product attributes and determine the proposed improvement of honey products. The research was conducted in a company engaged in honey bee cultivation. 4-phase QFD is used in this study. Phase 1 is for product quality improvement planning, phase 2 is for product improvement design, phase 3 is for improvement process planning, and phase 4 is for process control improvements. The results showed that the attributes that needed to be improved were price, packaging color, product color, and ease of opening the product. The ease of opening the product did not affect the increase in sales of Super Honey so that the improvement of these attributes was not prioritized. The priority of the technical response in the planning and design of product improvement was the improvement of packaging color and product color improvement. The priority of the technical response in planning and controlling the improvement process was the procurement of 600 ml volume bottles with a new type of cap. This priority considered that the technical response was related to improving the packaging color and improving the performance of the price attribute. The procurement of the 600 ml bottle with the new type of cap also involved parties outside the company, thus requiring a longer production time.Keywords: consumer needs, honey, quality improvement AbstrakPenelitian ini bertujuan untuk menentukan prioritas atribut produk madu dan menentukan usulan perbaikan produk madu. Penelitian dilakukan di perusahaan yang bergerak di bidang budidaya lebah madu. QFD 4 fase digunakan pada penelitian ini. Fase 1 dilakukan untuk perencanaan perbaikan kualitas produk, fase 2 dilakukan untuk desain perbaikan produk, fase 3 dilakukan untuk perencanaan perbaikan proses, dan fase 4 dilakuk untuk perbaikan kontrol proses. Hasil penelitian menunjukkan bahwa atribut yang perlu diperbaiki adalah harga, warna kemasan, warna produk, dan kemudahan membuka produk. Kemudahan membuka produk tidak mempengaruhi peningkatan penjualan madu Super sehingga perbaikan atribut tersebut tidak diprioritaskan. Prioritas respon teknis pada perencanaan dan perancangan perbaikan produk adalah perbaikan warna kemasan dan perbaikan warna produk. Prioritas respon teknis pada perencanaan dan pengendalian proses perbaikan adalah pengadaan botol volume 600 ml dengan jenis tutup baru. Hal ini disebabkan respon teknis tersebut terkait dengan perbaikan warna kemasan dan peningkatan kinerja atribut harga. Pengadaan botol volume 600 ml dengan jenis tutup baru tersebut juga melibatkan pihak di luar perusahaan dan membutuhkan waktu produksi yang lebih lama daripada label kemasan.Kata Kunci: madu, perbaikan kualitas, suara konsumen
Analisis Rantai Nilai Berbagai Skala Usaha Ayam Broiler di Kabupaten Jombang, Jawa Timur Nuria Rahmatin; Sucipto Sucipto; Endah Rahayu Lestari
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 3 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (536.002 KB) | DOI: 10.21776/ub.industria.2019.008.03.3

Abstract

AbstrakKabupaten Jombang merupakan daerah potensial untuk pengembangan industri ayam broiler. Tantangan utama pengembangan industri ayam broiler yaitu fluktuasi harga yang tinggi, baik input maupun output. Analisis rantai nilai industri ayam broiler di Kabupaten Jombang bertujuan untuk mengidentifikasi serta menganalisis peta dan saluran rantai nilai, distribusi biaya dan keuntungan, serta karakteristik pasar. Analisis distribusi biaya dan keuntungan dilakukan dengan menggunakan metode Hayami. Hasil penelitian menunjukkan bahwa terjadi kenaikan harga yang tidak wajar dan ketimpangan struktur pasar di setiap level rantai nilai. Setiap pelaku usaha industri ayam broiler di Kabupaten Jombang memperoleh keuntungan sesuai kontribusi penciptaan nilai dan risiko yang ditanggung, kecuali peternak dan broker. Total keuntungan broker lebih besar, sedang kegiatan penciptaan nilai dan risiko broker lebih kecil dibanding peternak. Fluktuasi harga daging ayam yang tidak wajar merupakan dampak dari penguasaan akses pasar oleh broker dan perusahaan peternakan skala besar. Penguasaan akses pasar menyebabkan distorsi pasar pada industri ayam broiler. Pengembangan industri ayam broiler harus difokuskan pada perbaikan akses pasar, informasi, dan modal untuk meningkatkan daya saing para pelaku usaha.Kata kunci: broiler, fluktuasi, Hayami, keuntungan AbstractJombang Regency is a potential area for the development of the broiler chicken industry. The main challenge in developing the broiler industry is the high price fluctuation, both input and output. Analysis of the value chain of broiler chicken industry in Jombang Regency aims to identify and analyze maps and value chain channels, distribution of costs and profits, as well as market characteristics. Analysis of the distribution of costs and benefits was carried out using the Hayami method. The results showed that there was an unnatural price increase and imbalance in the market structure at each level of the value chain. Every broiler chicken industry businessman in Jombang Regency gets benefits according to the contribution of value creation and the risks borne, except for breeders and brokers. The broker's total profits are greater, while the value creation activities and broker risks are smaller than those of breeders. Unfair fluctuations in chicken meat prices are a result of the existence of market access control by brokers and large-scale livestock companies. Mastery of market access causes market distortion in the broiler chicken industry. The development of the broiler chicken industry must be focused on improving market access, information and capital.Keywords: broiler, fluctuation, Hayami, profit
Computer vision for purity, phenol, and pH detection of Luwak Coffee Green Bean Yusuf Hendrawan; Shinta Widyaningtyas; Sucipto Sucipto
TELKOMNIKA (Telecommunication Computing Electronics and Control) Vol 17, No 6: December 2019
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/telkomnika.v17i6.12689

Abstract

Computer vision as a non-invasive bio-sensing method provided opportunity to detect purity, total phenol, and pH in Luwak coffee green bean. This study aimed to obtain the best Artificial Neural Network (ANN) model to detect the percentage of purity, total phenol, and pH on Luwak coffee green bean by using color features (red-green-blue, gray, hue-saturation-value, hue-saturation-lightness, L*a*b*), and Haralick textural features with color co-occurrence matrix including entropy, energy, contrast, homogeneity, sum mean, variance, correlation, maximum probability, inverse difference moment, and cluster tendency. The best ANN structure was (5 inputs; 30 nodes in hidden layer 1; 40 nodes in hidden layer 2; and 3 outputs) which had training mean square error (MSE) of 0.0085 and validation MSE of 0.0442.
A rapid classification of wheat flour protein content using artificial neural network model based on bioelectrical properties Sucipto Sucipto; Maffudhotul Anna; Muhammad Arwani; Yusuf Hendrawan
TELKOMNIKA (Telecommunication Computing Electronics and Control) Vol 17, No 2: April 2019
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/telkomnika.v17i2.9450

Abstract

A conventional technique of protein analysis is laborious and costly. One rapid method used to estimate protein content is near infrared spectroscopy (NIRS), but the cost is relatively expensive. Therefore, it is necessary to find a cheaper alternative measurement such as measuring the bioelectrical properties. This preliminary study is a new rapid method for classified modeling of wheat flour protein content based on the bioelectrical properties. A backpropagation artificial neural network (ANN) was developed to classify the protein content of wheat flour. ANN input were bioelectrical properties, namely capacitance, and resistance and output was a type of the flour, namely hard, medium and soft flour. The result showed that the ANN model could classify the various type of flour. The best ANN model produces a mean square error (MSE) and regression correlation (R) of 0.0399 and 0.9774 respectively. This ANN model could classify the protein content of wheat flour based on the bioelectrical properties and have the potential to be used as a basic instrument to estimate the protein content.
Hierarchical Clustering Bahan Menu di Kantin Universitas untuk Menunjang Implementasi Sistem Jaminan Halal Sucipto Sucipto; Mohammad Syarifuddin Al-Mubarok; Danang Triagus Setiyawan
Jurnal Teknologi Industri Pertanian Vol. 31 No. 1 (2021): 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.2021.31.1.60

Abstract

The university canteen serves to fulfill the food of the academic community in universities. Even though the price is relatively low, the halalness of the menu must be guaranteed. University canteens need to implement a halal assurance system (HAS). Creative Land (CL) canteen has 24 tenants, most of them are in Universitas Brawijaya (UB), so the identification of halal control points (HCP) becomes complex. The identification of HCP materials can be made easier using the hierarchical clustering method. The research objective describes the various menus and ingredients to determine the ingredient clusters. Materials are grouped into two groupings, namely critical materials and non-critical materials. Materials do not meet the criteria for being replaced by halal materials. The results showed that in this canteen, there were 262 menus and 722 ingredients. Material identification is 28.95% halal-certified materials, and 71.05% non-halal certified materials, 67.45%, including non-critical materials and 3.55% critical materials. Critical materials can be replaced by halal-certified materials or a halal production process (HPP) statement from the producer, which needs further inspection by Halal Inspection Agency (HIA). The hierarchical clustering method can help the complex grouping of canteen menu ingredients to support the halal certification process.
EVALUASI DAN STRATEGI PERBAIKAN PRODUKSI BERKELANJUTAN USAHA PENYEMBELIHAN AYAM SKALA KECIL Luki Hidayati; Sucipto Sucipto; Retno Astuti; Herawati Herawati
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.v15i3.6954

Abstract

Recently, industry and consumers demand that sustainable production were necessary, one of them is chicken slaughtering. The methods to evaluating the sustainable production for small-scale chicken slaughtering has not been well established. The purpose of this study is index performance evaluation and improvement strategies formulation of sustainable production in small- scale chicken slaughtering. Key Performace Indicators (KPI) were used as the measuring instruments. Composite Index (CI) was used to compute the KPIs into Sustainable Production Performance Index (SPPI). The SPPI was compute on 16 KPIs. The CI stages is actual value of KPI measurement, normalization the KPI, weighting the KPI using Fuzzy-Analytical Hierarchy Process (F-AHP), and linear aggregation. The results showed that the Overall SPPI values at two small-scale chicken slaughtering obtained is 51.30 % and 63.99 %. Both of the Overall SPPI is classified as 'fair' by the rating standard. Generally, the improvement strategies are reduce the manufacturing costs by managing the labor costs effiently and reducing overhead costs. Increase the productivity by managing the production capacity and yield. Waste minimization by recycling the solid waste such as feathers. Improve the halal production practices by following the halal slaughtering aspects, forming internal halal management teams, and participating in halal training. The improvement strategies is expected to increase the sustainable production performance indexes in small-scale chicken slaughtering.Keywords: Composite Index; Chicken Slaughtering; Improvement Strategeies; Key Performance Indicators (KPI)
Variabel Pengajuan Sertifikasi Halal Usaha Kecil Keripik Tempe di Kota Malang Sucipto Sucipto; Elvira Moudhy Syahputri; Riska Septifani
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.v15i3.9743

Abstract

Malang is one of the halal tourism destinations in Indonesia. Halal certification of superior food souvenirs such as tempeh chips is important to support halal tourism. In fact, the small business of halal certified chips is still limited. This study aimed to identify variables that affect the tempeh crispy small business submission for halal certification. The study used the Partial Least Square (PLS) method. Data was obtained from a questionnaire of 40 respondents consisting of 20 tempeh chips not halal certified and 20 businesses that were halal certified. Research variables include producer awareness, halal certification procedures, halal certification costs, halal certification regulations, and consumer demand. The results showed that the variable halal certification regulations and consumer demand significantly influence the submission of halal certification. Awareness and knowledge of producers of the procedures, costs, and benefits of halal certification can be increased in collaboration with the Halal Product Guarantee Agency (HPGA), the industrial offices of local government, and universities to provide information, improve, and assist producers to submit halal certification.
PENILAIAN RANCANGAN KEMASAN BAKPIA BERBENTUK RANTANG MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) Ika Atsari Dewi; Cahyo Wibowo; Sucipto Sucipto
AGROINTEK Vol 13, No 1 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i1.4456

Abstract

Bakpia is one food product that uses duplex cardboard as packaging material. Buying bakpia both in a small or big amount of packages need secondary packaging such as plastic bags and cardboards. “Rantang”-shaped packaging is designed to get practical, enviromental friendly, and attractive packaging. The objective of this research is to find out the importance level of customer attribute (Whats) against “rantang”-shaped packaging and to find out the technical responses that must be carried out by a manufacturer in order the packaging design is accepted by consumers. QFD method is used to find out consumers’ needs and desires as well as to systematically evaluate packaging capabilities sampled from 30 respondents. QFD method comprises of 7 phases, namely, collecting consumer voice, organizing House of Quality (HoQ), creating technical response, determining the technical response relationship to consumer needs, determining technical relations, benchmarking, and target. Results show the highest scores for importance level of consumer attribute go to packaging shape and packaging design with Importance to customer score of 4,67 dan 4,43 which are above average. Manufacturers should pay more attention to visual packaging design, packaging convenience while carrying, practical, varius number of stack, maximum limit of stack, appropriate cardboard, and precise packaging size as technical responses.
ANALISIS KUALITAS PENGEMASAN VAKUM IKAN BEKU DENGAN METODE SIX SIGMA (Studi Kasus di PT X, Pasuruan Jawa Timur) Sucipto Sucipto; Retno Astuti; Ayuningtyas Megawati
AGROINTEK Vol 12, No 2 (2018)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v12i2.4041

Abstract

Quality control is carried out as one of the strategies to measure the capability of the production process. This is to identify the factors that cause products no standardized and propose improvements. During this time, there are often problems in the vacuum packaging of frozen fish. The analysis method used Six Sigma with the stages Define, Measure, Analyze and Improve. The results showed that the Critical to Quality (CTQ) of packaging process is leaking packaging, but the process is working well and it is above the industry average in Indonesia. It can be seen the value of Sigma and the final yield. Packaging leaked based on a fishbone diagram and Failure Modes and Effects Analysis (FMEA) is caused by human factors.The proposed improvement is by monitoring, guidance, and training of human resources. This is done so that the process can be towards the target 6-Sigma.
EFEK PULSED ELECTRIC FIELD (PEF) PADA RENDEMEN DAN KUALITAS MINYAK BUNGA MELATI (Jasminum sambac) (KAJIAN RASIO BAHAN DAN PELARUT) Sukardi Sukardi; Mahendra Narpatmaja Nizar; Arie Febrianto Mulyadi; Sucipto Sucipto
INDONESIAN JOURNAL OF ESSENTIAL OIL Vol 1, No 1 (2016)
Publisher : Institut Atsiri Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (640.747 KB) | DOI: 10.21776/ub.ijeo.2016.001.01.04

Abstract

Bunga melati putih (Jasminum sambac) memiliki banyak manfaat seperti untuk bunga dekorasi, pewangi teh, dan dapat diolah menjadi  minyak atsiri. Minyak atsiri melati dapat diekstrak dengan metode enfleurasi dan maserasi. Pemakaian metode maserasi masih menghasilkan rendemen rendah. Perlakuan pendahuluan diperlukan untuk memperbaiki kelemahan tersebut. Pulsed Electric Field (PEF) merupakan perlakuan pendahuluan yang saat ini sedang berkembang. Perlakuan PEF melibatkan aplikasi denyut pendek berulang medan listrik melalui bunga melati yang diletakkan di antara dua elektrode. Medan listrik membentuk pori-pori pada membran sel sehingga minyak atsiri keluar tanpa menggunakan suhu tinggi. Tujuan penelitian adalah mengetahui kombinasi yang tepat antara frekuensi PEF dan rasio pelarut dengan bahan dengan metode maserasi untuk meningkatkan rendemen dan kualitas minyak atsiri. Penelitian menggunakan metode Rancangan Acak Kelompok 2 faktor, yaitu frekuensi PEF (1000, 1500, dan 2000 Hz), dan rasio bahan dan pelarut (b/v) (1:2 dan 1:3), diulang 3 kali. Data diolah menggunakan analisis ragam (ANOVA). Perlakuan terbaik dipilih berdasarkan uji GC-MS, nilai indeks bias, dan rendemen terbaik. Hasil penelitian menunjukkan perlakuan rasio bahan dan pelarut n-heksan 1:3 (b/v) dan frekuensi berpengaruh nyata terhadap indeks bias dan rendemen concrete minyak melati. Perlakuan terbaik diperoleh pada rasio bahan dan n-heksan 1:3 (b/v) dan frekuensi 1500 Hz; rendemen 0,36%, indeks bias 1,479, linalool 3,46%, benzyl acetate 2,1%, farnesene 5,01%, cis-3-hexenyl benzoate 2,14% dan methyl palmitate 0,64%, total wax 54,07% dan komponen lain 32,25%
Co-Authors Agus Somantri Arie Febrianto Mulyadi Ayuningtyas Megawati Cahyo Wibowo Claudia Gadizza Perdani Danang Triagus Setiyawan Dimas F Al Riza Dina Wahyu Indriani Elvira Moudhy Syahputri Endah Rahayu Lestari Herawati Herawati Ika Atsari Dewi Imam Taris Mahrani Ismi Ardiyati Luki Hidayati Luki Hidayati Maffudhotul Anna Mahendra Narpatmaja Nizar Mohammad Syarifuddin Al-Mubarok Muhammad Arwani Nur Hasanah Nuria Rahmatin Rafika Arofatul Lama’ah Retno Astuti Riska Septifani Shinta Widaningtyas Shinta Widyaningtyas Simping Yuliatun Sri Suhartini, PhD Sukardi Sukardi Sumardi Hadi Sumarlan Supriyanto Supriyanto Tiara Maha Dian Usman Effendi Yusuf Hendrawan