Article Per Year (5 Year)
p-Index From 2021 - 2026
0.882
P-Index
This Author published in this journals
All Journal INTEGRITAS : Jurnal Pengabdian Jurnal Sains Pertanian Jurnal Pengabdian Masyarakat dan Riset Pendidikan JURNAL ILMIAH PENELITIAN MAHASISWA Jurnal Perikanan Terpadu
Cindiah Syahnaz
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Social Sciences Veterinary Other

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
Pengendalian Kualitas Keripik Pisang Menggunakan Statistical Process Control di UD. Manalagi Jombang Via Ade Lestariana; Rahmat Dhandy; Ahmad Haris Hasanuddin Slamet; Sekar Ayu Wulandari; Cindiah Syahnaz
Jurnal Sains Pertanian Vol. 10 No. 2: June, 2026
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jsp.v10i2.3556

Abstract

UD. Manalagi Jombang is a micro-scale banana chips producer that does not yet implement a documented quality control system. This condition creates product defects such as broken, burnt, and unclean chips, which reduce quality and competitiveness. This study aimed to analyze banana chips quality control using Statistical Process Control (SPC) and to identify factors affecting product quality. The study employed a descriptive quantitative approach through direct observation of 20 production periods with a sample of 5,000 grams per period. The analysis used check sheets, np control charts, Pareto diagrams, cause-and-effect diagrams, and process capability analysis. The results showed that total defects reached 10.05% of the total sample, with broken chips as the dominant defect, accounting for about 45%–46% of all defects. Human factors were the main cause, especially rough handling and inadequate worker training. The process capability value for broken chips was 0.956, indicating that the process had not fully met the expected quality standard. SPC can support process monitoring, identify improvement priorities, and provide data-based quality control recommendations for food MSMEs.
PENENTUAN ALTERNATIF LOKASI INDUSTRI PENGOLAHAN KANGKUNG DI KABUPATEN SIDOARJO MENGGUNAKAN ANALISIS LOCATION QUOTIENT, ANALYTICAL HIERARCHY PROCESS DAN GEOGRAPHIC INFORMATION SYSTEM Meidi Indah Sari; Cindiah Syahnaz; Dini Nafisatul Mutmainah; Rahmat Dhandy; Ahmad Haris Hasanuddin Slamet
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2721

Abstract

Penelitian ini dilatarbelakangi oleh pentingnya penentuan alternatif lokasi terbaik untuk pengembangan industri pengolahan kangkung di Kabupaten Sidoarjo guna mendukung pemanfaatan potensi produksi kangkung secara maksimal. Penelitian ini bertujuan untuk mengidentifikasi wilayah basis produksi kangkung menggunakan metode Location Quotient (LQ), memvisualisasikan sebarannya secara spasial menggunakan Geographic Information System (GIS), serta menentukan alternatif lokasi terbaik menggunakan metode Analytical Hierarchy Process (AHP). Metode penelitian yang digunakan adalah deskriptif kuantitatif dan kualitatif dengan pendekatan analisis LQ yang didukung visualisasi spasial menggunakan GIS melalui software QGIS 3.28.7 serta AHP menggunakan bantuan Expert Choice versi 11. Data yang digunakan berupa data produksi kangkung tahun 2022–2024 serta hasil penilaian dengan expert. Hasil analisis LQ menunjukkan bahwa Kecamatan Krembung, Kecamatan Candi, dan Kecamatan Tulangan merupakan wilayah basis produksi kangkung yang konsisten. Visualisasi GIS menunjukkan bahwa sebaran wilayah basis dan nonbasis tidak merata dan cenderung terkonsentrasi pada wilayah tertentu. Hasil analisis AHP menunjukkan bahwa ketersediaan bahan baku memiliki bobot prioritas tertinggi sebesar 0,521, diikuti tenaga kerja sebesar 0,201, infrastruktur sebesar 0,176, dan kedekatan pasar sebesar 0,102. Berdasarkan hasil prioritas alternatif global, Kecamatan Candi menjadi alternatif lokasi terbaik dengan nilai 0,527, diikuti Kecamatan Tulangan sebesar 0,318 dan Kecamatan Krembung sebesar 0,155. Dengan demikian, Kecamatan Candi dinilai sebagai lokasi terbaik dan potensial untuk pengembangan industri pengolahan kangkung di Kabupaten Sidoarjo. Kata kunci: LQ; GIS; AHP; Kangkung; Expert Choice; Lokasi Industri
Forecasting the export value of indonesian tuna, skipjack, and mackerel tuna using Autoregressive Integrated Moving Average (ARIMA) Cindiah Syahnaz; Slamet Widodo; Nabila Zannuba Rahman
Jurnal Perikanan Terpadu Vol 6, No 2 (2025): Jurnal Perikanan Terpadu Volume 6 Nomor 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v6i2.13140

Abstract

This study aims to build a statistically valid forecasting model for the export value of Tuna, Skipjack, and Mackerel Tuna in Indonesia, considering that the ability to project future export performance is crucial for the strategic planning of both government and industry. Using annual time-series data from the period 2005 to 2023 sourced from the Central Bureau of Statistics (BPS) and the Ministry of Marine Affairs and Fisheries (KKP), this study applies the Autoregressive Integrated Moving Average (ARIMA) Box-Jenkins methodology. The entire analysis process, from stationary testing to forecasting, was conducted using Minitab 22 software. After a series of rigorous identification, estimation, and diagnostic checking stages, the ARIMA (0,1,2) model was identified as the best fit. This selection was based on its superiority across various criteria: having the lowest Akaike's Information Criterion (AIC) and Bayesian Information Criterion (BIC) values, the best out-of-sample forecasting accuracy (MAPE = 13.15%), a significant MA(2) parameter (p-value = 0.020), and valid residuals based on the Ljung-Box test (p-value = 0.663). The forecast for the 2024-2026 period shows a sustained upward trend in export value, with a projection of reaching USD 991.65 million by 2026. These findings provide a quantitative basis for the government in setting export targets and for the industry in planning investments, particularly in the development of value-added products to meet global market demand.
Optimalisasi Keterampilan Usaha Mikro Rumah Tangga Melalui Pelatihan Desain Kemasan dan Pemasaran Digital pada Ibu-Ibu PKK Julia Agustina; Sekar Ayu Wulandari; Cindiah Syahnaz; Taufiq Rahman Humaidi; Reivansyah Arya Gumilang; Wandilon Wandilon
INTEGRITAS : Jurnal Pengabdian Vol 10 No 1 (2026): JANUARI - JULI
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat - Universitas Abdurachman Saleh Situbondo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/integritas.v10i1.7366

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk mengoptimalkan keterampilan usaha mikro rumah tangga melalui pelatihan desain kemasan dan pemasaran digital bagi ibu-ibu PKK. Pelaku usaha mikro berbasis rumah tangga umumnya menghadapi kendala dalam aspek pengemasan produk dan strategi pemasaran, sehingga daya saing dan nilai tambah produk relatif rendah. Padahal, kemasan yang menarik dapat meningkatkan persepsi konsumen terhadap kualitas produk, sementara pemasaran digital memungkinkan jangkauan pasar lebih luas dengan biaya yang efisien. Metode pelaksanaan kegiatan meliputi sosialisasi kebutuhan, pelatihan teori, dan praktik langsung. Materi yang diberikan mencakup prinsip desain kemasan, penyusunan label sesuai standar PIRT, serta strategi pemasaran digital melalui media sosial seperti Instagram, Facebook, dan WhatsApp Business. Hasil kegiatan menunjukkan bahwa peserta mampu menghasilkan desain kemasan sederhana namun menarik, memahami pentingnya informasi label produk, serta mulai memanfaatkan media sosial untuk promosi dan penjualan produk. Evaluasi melalui kuesioner kepuasan menunjukkan peningkatan pemahaman dan keterampilan peserta. Kegiatan ini memberikan kontribusi nyata dalam meningkatkan kapasitas ibu-ibu PKK dalam mengembangkan usaha mikro berbasis rumah tangga dan diharapkan berlanjut dengan program pendampingan branding serta penguatan jejaring pemasaran.
Penerapan SWOT-QSPM untuk Perancangan Strategi Pengembangan Dimsum Bebas Gluten dari Bandeng dan Kepala Udang: Penelitian Ahmad Haris Hasanuddin Slamet; Septine Brillyantina; Cindiah Syahnaz; Cicik Retnowati
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 3 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 3 (Januari 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i3.3863

Abstract

The study purpose was to design a development strategy for innovative gluten-free dimsum utilizing local raw materials, specifically milkfish and shrimp head waste in Sidoarjo Regency. This quantitative descriptive research collected primary data through interviews with five experts selected via purposive sampling, comprising academics, practitioners, and entrepreneurs. The analysis employed SWOT (Strengths, Weaknesses, Opportunities, Threats) matrices to map internal and external factors and the Quantitative Strategic Planning Matrix (QSPM) to prioritize development strategies. The IFE matrix indicated the main strength was product innovation based on local potential (score 0.46), while the main weakness was the requirement for freezer storage. The EFE matrix showed the healthy food trend as the greatest opportunity (score 0.53). The product's strategic position lies in Quadrant I (Growth Oriented Strategy). Based on QSPM analysis, the top priority strategy with the highest Total Attractive Score (TAS) of 6.72 is strengthening product branding as a healthy and eco-friendly option. The development of gluten-free dimsum from milkfish and shrimp head waste holds significant potential using aggressive strategies, primarily by strengthening branding to enhance market competitiveness and consumer acceptance.
Co-Authors Ahmad Haris Hasanuddin Slamet Cicik Retnowati Humaidi, Taufiq Rahman Julia Agustina Meidi Indah Sari Mutmainah, Dini Nafisatul Nabila Zannuba Rahman Rahmat Dhandy Reivansyah Arya Gumilang Sekar Ayu Wulandari Septine Brillyantina Slamet Widodo Via Ade Lestariana Wandilon Wandilon