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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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Journal : REKAYASA

 1 
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
Karakteristik Mutu Garam Fungsional Tanaman Alur (Suaeda maritima) Berdasarkan Perbandingan Rasio Pelarut dan Tepung Alur Nabilah, Ana; Maflahah, Iffan; Supriyanto, Supriyanto; Asfan, Dian Farida
Rekayasa Vol 17, No 1: April, 2024
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v17i1.21689

Abstract

Seablite (Suaeda maritimea) is a plant that grows in salt marshes and furrow soil which is rich in vitamin A content. Seablite is one of the plants that can be used as functional raw materials. Functional salts are salts that have a low NaCl content (less than 50%). The purpose of this study was to determine the effect of the ratio of air and seablite flour on the quality of the functional salt of the seablite. The characteristics of the salt used were moisture content test, ash content, salinity test, NaCl test, and vitamin A test. Salt was prepared by air treatment and seablite t flour, namely 1:5, 1:10, 1:15 and 1: 20. The technique of making seablitefunctional salt is to start by dissolving the seablite flour with water as a solvent. Heating the solution for 10 minutes, filtering using a filter cloth, the resulting filtrate is then deposited for 3 days, the precipitate from the seablite flour solution is then dried for 3 days at a temperature of 65oC, finally weighing the material in the form of seablite plant salt. Based on the results of the quality characteristic research, the difference in the ratio of the solvent ratio to the seablite flour gives a significant difference to the quality characteristics of the functional salt of the seablite plant, the analysis of theyield, water content, ash content, salinity, NaCl content and vitamin A content.
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 Nabilah, Ana 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