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All Journal Jurnal Teknologi Industri Pertanian JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Indonesian Journal of Applied Research (IJAR) Food Scientia: Journal of Food Science and Technology JURNAL AGROINDUSTRI HALAL Karimah Tauhid
Fina Uzwatania
Universitas Djuanda
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Social Sciences Veterinary Other

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Penetapan Titik Kendali Kritis (TKK) pada Proses Produksi Bakso di PT XYZ Lesmana, Angga; Uzwatania, Fina; Ginantaka, Aditia
Food Scientia : Journal of Food Science and Technology Vol 4 No 1 (2024): January - June
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v4i1.6427.2024

Abstract

Critical control point (CCP) is one of  seven basic principles in Hazard Analysis Critical Control Points (HACCP) as a step to determine important points that must be controlled in the production process. Determination of CCP is the key in reducing or eliminating identified hazards or reducing the impact of hazards to an acceptable level. PT XYZ is one of the companies developing the segmentation of ready-to-eat frozen food processing, namely meatballs. The need for the implementation of CCP at PT XYZ ensures that the meatballs provided to consumers are healthy and safe. The purpose of research is to identify, analyze and control the hazards that may occur in the process production of meatballs. The method that used in this research is through a qualitative approach in the form of process analysis and Critical Control Points at the step of the meatball production process, as well as establishing corrective actions for monitoring procedures at the process stages. The results showed that the process that became the critical control point (CCP) was the boiling process in the form of heavy metals, insects and foreign matter hazards. The corrective action  is use a metal detector machine to anticipate heavy metal contamination and re-monitoring personal hygiene, use of PPE, and equipment cleanliness.
ANALYSIS OF CONSUMER PREFERENCE AND CONSUMER ACCEPTANCE OF HALAL NATURAL BATH SOAP Uzwatania, Fina; Ginantaka, Aditia; Awaludin, Awaludin
Jurnal Pertanian Vol. 9 No. 2 (2018): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (569.012 KB) | DOI: 10.30997/jp.v9i2.1484

Abstract

The increase of number of Bath Soap Producer in Indonesia, giving many option for consumer to choose the Bath Soap product. Preference Analysis is needed to be conducted for new Bath Soap Product to survive in the competition. This research aims to identify the consumer acceptance based on sensory attributes of  Natural Bath Soap that can affect the consumer, to analyze the attributes that into consumer consideration to choose Bath Soap Product, and to design a Halal and Natural Bath Soap. The first stage of this research is Consumer Preference Analysis of Natural Bath Soap. The second stage of this research is designing a Halal and Natural Bath Soap which it is attributes matched with the Consumer Preference Analysis Result. The analysis is consist of Organoleptic Test (Hedonic Test) and Quality Test for water content, FFA, alkaline free, and pH. The consumer preference analysis result shows that 25 from 30 consumer (83.3%) choose Oval shape Bath Soap, Honey was choose as active ingredient by 86.7% of consumer, and 60% of the consumer is prefer Lemon Grass for the Bath Soap aroma. Hedonic test result shows that every attributes does not have any significant effect to the consumer except the bath soap shape.
Pengembangan Konsep Desain Kemasan Produk Lealoe dengan Pendekatan Kansei Engineering Delfitriani, Delfitriani; Uzwatania, Fina; Maulana, Iqhfar; Ariyanto, Dodik
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.7465

Abstract

Persaingan dalam pemasaran produk sabun mengharuskan para pemilik usaha memiliki keunggulan atau diferensiasi produk agar tetap diminati konsumen. Tujuan dari penelitian ini yaitu merancang model bisnis untuk sabun cair pencuci tangan dari minyak biji mimba dan minyak atsiri sereh menggunakan kanvas model bisnis. Elemen penyusun kanvas model bisnis terdiri atas 9 elemen diataranya customer segments, value propositions, channels, customer relationships, revenue stream, key resources, key activities, key partnerships, dan cost stuctures. Segmentasi pelangan dalam model bisnis ini yaitu masyarakat kalangan menengah ke atas serta masyarakat pengguna produk natural. Hal ini sesuai dengan proporsi nilai yang ditawarkan yaitu produk dengan tren back to nature. Produk ini aman digunakan karena bahan natural sebagai komposisi produk. Peran segmentasi yang mendukung sangat diperlukan dalam perancangan model bisnis agar produk dapat bersaing dan sesuai dengan keinginan konsumen terhadap produk sabun cair. Kanvas model bisnis dengan pendekatan social emterprises diharapkan memberikan nilai keberlanjutkan dalam usaha sabun cair berbahan baku minyak biji mimba dan minyak atsiri sereh. Perancangan model bisnis social enterprises diperoleh berdasarkan hasil analisis kondisi saat ini dan analisis modifikasi elemen kunci kanvas model bisnis.
Co-Authors Aditia Ginantaka Awaludin Awaludin, Awaludin Delfitriani Deuis Nur Hasanah Diki Distya Riski Hapsari DODIK ARIYANTO Ginantaka, S.TP, M.Si, Aditia Hasanah, Deuis Nur Kartawiria, Rifky Fauzi Althafry Lesmana, Angga Ma'ruf, Amar MARIA BINTANG Maulana, Iqhfar Riska Surya Ningrum Rosy Hutami sapanli, kastana Siti Nurhalimah Sri Resti O