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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal AGROTEKNOLOGI Agrointek REKAYASA Jurnal Agroindustri Jurnal Ilmiah Pangabdhi Industria: Jurnal Teknologi dan Manajemen Agroindustri PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Jurnal SOLMA Agroindustrial Technology Journal Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat AbdiTechno (Jurnal Pengabdian Masyarakat) Proceeding of the International Conference on Family Business and Entrepreneurship (ICFBF) JURNAL AGROINDUSTRI HALAL
Dian Farida Asfan
Program Studi Teknologi Industri Pertanian, Jurusan Ilmu Dan Teknologi Pertanian, Fakultas Pertanian, Universitas Trunojoyo Madura
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Other

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UPAYA PERBAIKAN KUALITAS LAYANAN TERHADAP PELANGGAN MENGGUNAKAN INTEGRASI SERVICE QUALITY (SERVQUAL) DAN ANALYTICAL HIERARCHY PROCESS Asfan, Dian Farida
Rekayasa Vol 4, No 2: Oktober 2011
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (204.524 KB) | DOI: 10.21107/rekayasa.v4i2.2332

Abstract

Penelitian ini dilakukan di PT. Telkom Bangkalan untuk peningkatan kualitas layanan dengan menggunakan metode servqual dan AHP (Analytical Hierarchy Process). Servqual digunakan untuk mengetahui persepsi dan harapan pelanggan berdasarkan dimensi kualitas jasa, dan AHP digunakan untuk mengetahui nilai pembobotan dari setiap variabel pelayanan. Selisih antara persepsi dan harapan pelanggan akan dikalikan dengan hasil pembobotan AHP sehingga dihasilkan nilai servqual terbobot. Hasil perhitungan dengan menggunakan metode servqual menghasilkan nilai mean untuk harapan pelanggan sebesar 4,778 dan nilai mean persepsi pelanggan sebesar 3,381. Kesenjangan (gap) antara persepsi dan harapan pelanggan ada 15 kriteria. Berdasarkan nilai perhitungan servqual terbobot, terdapat 10 kriteria kualitas pelayanan yang menjadi prioritas utama untuk diperbaiki dan ditingkatkan. Kriteria-kriteria yang menjadi prioritas tersebut antara lain tarif promo speedy sangat menguntungkan, paket yang ditawarkan bervariasi sesuai dengan kebutuhan pelanggan, customer service mampu menangani keluhan/masalah dan mampu menjawab pertanyaan pelanggan, download dapat dilakukan dengan cepat, tarif bulanan speedy yang kompetitif dan sesuai dengan kualitas internet yang pelanggan inginkan, browsing dan chatting cepat dan mudah, pelayanan cepat/tidak perlu menunggu, kecukupan informasi mengenai produk/program baru, customer service mampu menjelaskan produk dan fasilitas speedy dengan baik, pelayanan yang diberikan cepat dan akurat. Kata kunci: servqual, persepsi, harapan, gap, AHP. AbstractThis research was conducted at Telkom Bangkalan in order to increases the service quality by using servqual method and AHP (Analytical Hierarchy Process). Servqual used to determine the perceptions and expectations of the customer based on the dimensions of service quality, and the AHP is used to determine the weighting of each variable service. The difference between perceptions and expectations of customers will be multiplied by weighting the results generated AHP to get servqual value weighted. The results of calculations using the method servqual generate mean values of 4.778 to customer expectations and customer perceptions of the mean value of 3.381. Gap (gap) between the perceptions and expectations of customers there are 15 criteria. Based on the calculation of weighted servqual, there are 10 criteria for quality of care a top priority for improved and enhanced. Criteria-criteria which are priorities include speedy promo fare is very profitable, the packages offered vary according to customer needs, customer service is able to handle complaints/problems and be able to answer customer questions, downloads can be done quickly, monthly rates are competitive speedy and appropriate with the quality of the Internet that customers want, browsing and chatting is quick and easy, quick service / no waiting, the adequacy of information about the products/new programs, customer service is able to explain the product and speedy with good facilities, service provided quickly and accurately. Key words: servqual, perception, expectation, gap, AHP.
Pendugaan Umur Simpan Garam Mandi (Bath Salt) Aroma Serreh Menggunakan Metode Accelerated Shelf Life Testing (ASLT) Putri, Meilinda Cendana; Maflahah, Iffan; Supriyanto, Supriyanto; Asfan, Dian Farida
Rekayasa Vol 15, No 1: April 2022
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v15i1.13855

Abstract

Salt contains compounds of magnesium chloride, magnesium sulfate, magnesium bromide, and other trace compounds. In general, salt is divided into consumption salt and industrial salt. Bath salt is a salt product that dissolves in water and reduces wrinkles on the hands. The constituent components of bath salts are Epsom salt, sodium bicarbonate, SLES, cornstarch, olive oil, citronella oil, and alcohol, the packaging used is glass packaging. Shelf life is done by accelerating the degradation reaction using high temperature storage and simulating the data obtained. The purpose of this study was to determine the quality characteristics of bath salts before and after storage and to determine the shelf life of bath salts with the aroma of lemongrass. This research was conducted at the Quality Analysis Lab of the Agricultural Industrial Technology Study Program, Faculty of Agriculture, Trunojoyo University, Madura from September to October 2021. Shelf life was estimated using the Arrhenius method. Based on research at a temperature of 28, the shelf life of bath salts is 180.86 or 6 months 1 day, while at a temperature of 35 is 85.85 or 2 months 26 days. It is proven by the value of the shelf life which is getting shorter with the higher the storage temperature. An increase in temperature causes a greater rate of reaction
ANALISIS PEMILIHAN STRATEGI PENGEMBANGAN USAHA GARAM FORTIFIKASI KELOR DI KABUPATEN SAMPANG Dian Farida Asfan; Iffan Maflahah
Agroindustrial Technology Journal Vol 5, No 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v5i1.5147

Abstract

Fortification is the addition or enhancement of one or more nutrients into food. Fortification of moringa salt can be used as a business alternative for the people of Sampang, especially salt farmers seeing the selling price of salt which is decreasing from year to year.The purpose of this research is selecting the best strategies development in developing moringa salt at Sampang district . The method for selecting the strategy that will be used in this research is AHP (Analitycal Hierarchy Process) method. The results of data processing using the AHP method resulted in a business development strategy for moringa fortification, namely (1) establishing partnerships with the salt industry to accommodate production products with an eigenvector value of 0.3521; (2) establishing partnerships between land owners, farmer groups and the government to improve processing and marketing capabilities with an eigenvector value of 0.2723; (3) utilizing product innovation and institutional asset support with an eigenvector value of 0.2152; (4) producing products in accordance with market standards in order to compete with an eigenvector value of 0.1604
Innovation and development product based on the salt potential of Madura: Fortified Moringa Salt Iffan Maflahah; Dian Farida Asfan
Proceeding of the International Conference on Family Business and Entrepreneurship 2022: Proceeding of the 5th International Conference on Family Business and Entrepreneurship
Publisher : President University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (595.041 KB) | DOI: 10.33021/icfbe.v2i1.3568

Abstract

This study aims to identify the development process of fortified moringa salt based on Madura Island's potential. Analytical Hierarchy Process (AHP) methods used the commercialization strategy scenarios. SWOT analysis was used to select alternative strategies formulated. The results are moringa fortified salt product contains 87% NaCl, 11.88 µg/g vitamin C, 4.88 µg/g B-carotene, 3.6% water content, and 46.713 ppm antioxidant content so that it meets the requirements as health salt; the development of salt products is carried out by making a new product in moringa fortified salt for the upper-middle class and hypertension. The priority of the product commercialization strategy that is carried out is to open a new business, a joint system between farmers and business people or other related parties, and a drop selling system to increase salt farmers' revenue.
Analisis Strategi Pengembangan Jamu Gendong di Kecamatan Blega Kabupaten Bangkalan Siti Aisyah; Dian Farida Asfan; Iffan Maflahah
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i04.p09

Abstract

Jamu merupakan obat tradisional turun temurun dari nenek moyang yang banyak disukai oleh masyarakat. Jamu gendong merupakan jamu dalam bentuk cair yang dijual penjajah dalam botol yang diletakkan dalam keranjang yang digendong di punggung belakang dan dijual berkeliling dari rumah ke rumah. Tujuan dari penelitian ini adalah untuk mengetahui alternatif strategi yang dapat digunakan sebagai upaya pengembangan jamu gendong di era modern saat ini khususnya di Kecamatan Blega Kabupaten Bangkalan. Analisis yamg digunakan dalam penelitian ini adalah analisis lingkungan internal (IFE) dan analisis lingkungan eksternal (EFE), matriks internal eksternal (IE), matriks SWOT (Strength, Weakness, Opportunity and Threats), matriks SPACE (Strategic Position and Action Evaluation Matrix) dan QSPM (Quantitative Strategic Planning Matrix). Hasil analisis data didapatkan total skor dari masing-masing faktor adalah faktor internal 15 faktor dengan total skor (3,05) faktor eksternal terdapat 10 faktor dengan total skor (2,49). Sedangkan untuk alternatif strategi ada 7 alternatif yang diperoleh dari matriks SWOT, IE dan SPACE. Pada matriks QSPM diperoleh prioritas strategi 1. Meningkatkan kualitas produk yang dihasilka,. 2. Membuat produk yang terjangkau agar menjadi alternatif pilihan dalam keadaan krisis ekonomi, 3. Mempertahankan dan menjaga mutu produk yang dihasilkan, 4. Diversifikasi produk, 5. Memperbaiki saluran distribusi, 6. Penetrasi pasar dan pengembangan produk, 7. Strategi agresif.
ANALISIS DESAIN KEMASAN GARAM MANDI (Bath Salt) DENGAN MENGGUNAKAN METODE VALUE ENGINEERING Nurul Fabrianita; Iffan Maflahah; M Fuad Fauzul Mu'tamar; Dian Farida Asfan
Jurnal Agroindustri Vol. 13 No. 1 (2023): Mei 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.1.24-33

Abstract

Bath salts are shaped like scrubs or scrubs usually used when bathing. Bath salts are made with the main ingredient Epsom. This bath salt has a bright white color. The public needs to learn about Bath salts. To be able to introduce a new product, it is necessary to do a market analysis of the product, including packaging. One of the attractions of consumers to products is the packaging. This research aims to identify consumer choice criteria for designing bath salt packaging and to analyze alternative packaging options using value engineering to obtain bath salt packaging design performance. The research stages are the information stage, the creation stage, the analysis stage, the development stage, and the recommendation stage. The information stage in obtaining the order of importance is packaging materials, labels, shapes, graphic designs, and ease of use of packaging. The inventive step determines the specifications used in designing bath salt packaging. The analysis phase is carried out on three components, namely, performance analysis, cost analysis, and value analysis. The development stage is carried out to determine the best alternative concept. The bath salt packaging design that suits the needs and desires of consumers is a jar-shaped glass material packaging; the lid has a yellowish-green label, the bottom has a white label with yellowish-green writing, the dimensions of the package are (height 5.3 cm and diameter 9.3 cm), and the label section contains information about the product name, brand, company name, net weight, composition, BPOM, method of use, barcode, expiration date.
Analisis perhitungan harga pokok produksi popcorn menggunakan metode full costing di UKM Tegal Watu Wanda Zuniati Sukma; Dian Farida Asfan; Abdul Azis jakfar
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.15720

Abstract

Popcorn is a corn-based snack that has a delicious taste. Popcorn is classified as a snack for a diet because popcorn is a cholesterol-free food, high in fiber, dry, and low in sugar. Consequently, consumer interest in popcorn is very high. This research was conducted to calculate the cost of popcorn production using the full costing method and determine the difference between the selling price and a 50% profit. Calculating the cost of production using the full costing method includes all elements of costs and is charged in the calculation of the cost of production. These costs include raw material, labor, and factory overhead costs. There is a price difference between calculating the cost of production and the product selling price using the company method and the full costing method. The cost of production of popcorn using the company method was IDR.2,007.31 per package while using the full costing method, it was IDR.2,248.39 per package. The selling price of the product with a 50% profit using the company method was IDR.3,016.25 per pack, and the full costing method was IDR.3,368.02 per pack. The price difference is due to calculations using the company method that exclude all cost elements in the COGS (Cost of Goods Sold) calculation. While using the full costing method, all costs are charged to the COGS calculation. The difference in the cost of production of the two methods is IDR 351.77.  The company use full costing method to give the price for their product.
Penerapan Analytic Network Process (ANP) Dalam Pemilihan Bahan Baku Garam Sehat Iffan Maflahah; Erika Septiana Putri; Dian Farida Asfan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 4 (2023): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i04.p12

Abstract

Healthy salt is salt in solid or liquid form with a maximum NaCl content of 60% and potassium iodate (KIO3) 30 mg/kg which can be consumed directly by the public. Examples of healthy salt include seaweed salt, lindur leaf salt, moringa fortified salt and alor salt. Several alternatives for making healthy salt are determined by several factors including the availability of raw materials, production process technology, nutritional content and so on. In selecting healthy salt raw materials using the ANP approach. The purpose of this study was to determine the raw material for healthy salt using the Analytic Network Process (ANP) method. The stages of research include literature studies, problem identification, research objectives, data collection, data processing, discussion and conclusions. The highest weight values ??sequentially were Moringa leaves of 1.0000, seaweed 0,755939, lindur leaves 0,635959, and alor plants 0,577955. So, the right raw material for healthy salt is fortified moringa salt. Keywords : ANP, Moringa, Seaweed, Lindur, Alor, and Healthy Salts Garam sehat merupakan garam berbentuk padat atau cairan dengan kadar NaCl maksimum 60% (adbk) serta kalium iodat (KIO3) 30 mg/kg yang dapat dikonsumsi langsung oleh masyarakat. Contoh garam sehat antara lain garam rumput laut, garam daun lindur, garam fortifikasi kelor dan garam alor. Beberapa alternatif pembuatan garam sehat ditentukan oleh beberapa faktor antara lain ketersediaan bahan baku, teknologi proses produksi, kandungan nutrisi dan lain sebagainya. Pada pemilihan bahan baku garam sehat menggunakan pendekatan ANP. Tujuan dari penelitian ini adalah untuk menentukan bahan baku garam sehat dengan menggunakan metode Analytic Network Process (ANP). Tahapan penelitian antara lain studi literatur, identifikasi masalah, tujuan penelitian, pengumpulan data, pengolahan data, pembahasan dan kesimpulan. Nilai bobot tertinggi secara berurutan adalah daun kelor sebesar 1,0000, rumput laut sebesar 0,755939, daun lindur 0,635959, dan tanaman alor sebesar 0,577955. Jadi, bahan baku garam sehat yang tepat adalah garam fortifikasi daun kelor. Kata kunci : ANP, Kelor, Rumput Laut, Lindur, Alur, dan Garam Sehat
Analisis Preferensi Konsumen Terhadap Produk Bath Bomb Salt Lemongrass di Kabupaten Bangkalan, Madura Maflahah, Iffan; Hidayati, Meilina; Fakhry, Muhammad; Asfan, Dian Farida
JURNAL AGROTEKNOLOGI Vol 17 No 02 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i02.30269

Abstract

Bath bomb salt is a processed salt product and is a new product. New products need to test consumer preferences so that the product circulated follows the wishes of consumers. Consumer preferences are used to increase the effectiveness of marketing products or services. This study aims to determine consumer preferences for bath bomb salt lemongrass products and analyze consumer preferences using the conjoint analysis method on bath bomb salt products. The research method used is the conjoint method. The research was conducted in Bangkalan Regency and used 100 respondents. Based on the results of the research, it can be found that consumer preference attributes include color (varies), usage effect (safe for skin), benefits (removes dirt on the skin), and main ingredients (Epsom salt, sodium bicarbonate and citric acid). The order of consumer preferences for bath bomb salt lemongrass products is color with a weight value of 34.875%, benefits with a weight value of 22.733%, main ingredients with a weight value of 22.158%, and usage effects with a weight value of 20.234%. Keywords: bath bomb salt, conjoint analysis, consumer preferences
PENERAPAN SIRKULAR EKONOMI BAGI SISWA MELALUI PELATIHAN PEMBUATAN HAND SANITIZER DARI ECO-ENZYME Firmansyah, Arief; Mu’tamar, M Fuad Fauzul; Probowati, Banun Diyah; Lisdayana, Nurmalisa; Nurhidayah, Enung Siti; Sugiharto, Sugiharto; Asfan, Dian Farida; Fansuri, Hamzah; Rakhmawati, Rakhmawati; Hidayat, Khoirul
Abdi Techno Jurnal AbdiTechno, Vol. 3, Nomor 2, Juli 2023
Publisher : Departemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/abditechno.v3i2.1027

Abstract

This decade is developed a maximal utilization of products until there are no leftovers, known as the circular economy. The concept explained that organics waste should be used to produce a good product like eco-enzyme. Eco-enzyme is a fermentation product that has a lot of benefits for agriculture till personal sanitation. The benefit of circular economy through eco-enzyme application must be promoted and disseminated. The workshop that targeted teenagers provided long-term effects for applying the circular economy concept. The empowerment event aims to disseminate the circular economy concept through hand-sanitizer production from eco-enzyme, which is taken from organic waste. The object of this event was students in 10th and 11th grade from Muhammdiyah 2 High School, Surabaya. The workshop used a combination of methods between lecturing and demonstration. This workshop was assessed by 5 indicators, i.e., workshop theme, competencies of lecturer, communication effectiveness, workshop duration, and availability of visual aid. Data was collected by the questioner at the end of the workshop. The result showed that 4 of 5 indicators provided good responses. Indicators of workshop duration need to evaluate for the next event. The workshop succeeded in providing knowledge about how to make hand sanitizer from eco-enzyme. The next event should discuss and demonstrate the production of another personal hygiene.
Co-Authors Abdul Azis Jakfar Anti, Listiana Budi Ariansyah, Rizky Arief Firmansyah AS, Fathor Burhan Burhan, Burhan Cahyo Indarto Debirotul Auliya Emi Normalina Omar Enung Siti Nurhidayah Erika Septiana Putri Fakhry, Muhammad Ghooniyah, Indriana Mahrotul Gultom, Yosi Efra Elkana Hamzah Fansuri Hananiyah, Hananiyah Hidayati, Meilina Iffan Maflahah Iffan Maflahah Isnaini, Ardi Fajar Khoirul Hidayat Lestari, Syndi Aprilia Lisdayana, Nurmalisa Mojiono, Mojiono Mu’tamar, M Fuad Fauzul Mu’tamar, Mohammad Fuad Fauzul Nurul Fabrianita Probowati, Banun Diyah Putri, Meilinda Cendana Rakhmawati Rakhmawati S. Sugiharto Siti Aisyah Slamet Widodo Sri Ratna Triyasari, Sri Ratna Supriyanto Supriyanto Umam, Moh Asrul Wanda Zuniati Sukma