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All Journal Jurnal Teknologi Industri Pertanian Perfecting a Video Game with Game Metrics Agrointek Jurnal Keteknikan Pertanian Tropis dan Biosistem Proceeding of the Electrical Engineering Computer Science and Informatics Industria: Jurnal Teknologi dan Manajemen Agroindustri INDONESIAN JOURNAL OF ESSENTIAL OIL Jurnal Teknologi Pertanian Andalas Indonesian Journal of Halal Research Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
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Ago-industrial Technology, Agricultural Technology, Universitas Brawijaya
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Journal : Agrointek

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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.
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