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All Journal Jurnal Pertanian Agros Jurnal Dinamika Sosial Ekonomi
Utami, Heni Handri
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Environmental Science Social Sciences

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Analysis of Consumer Satisfaction and Strategy of Product Attributes Development of Artisan Brie Cheese at PT Rumah Keju Jogja Pratiwi, Liana Fatma Leslie; Kafiya, Maftuh; Rosyid, Ali Hasyim Al; Utami, Heni Handri
Jurnal Dinamika Sosial Ekonomi Vol. 26 No. 1 (2025): Jurnal Dinamika Sosial Ekonomi
Publisher : Agribusiness Department, Faculty of Agriculture, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/jdse.v26i1.14941

Abstract

Brie cheese is a soft cheese that uses bacteria and fungi as cheese-forming microbes that create a distinctive taste, aroma and texture compared to other cheeses. This study aims to determine consumer characteristics, analyze consumer satisfaction and the strategy for developing brie cheese product attributes at PT Rumah Keju Jogja. The basic method used is descriptive analysis. The location of the study was taken using purposive sampling by selecting PT Rumah Keju Jogja, one of the natural cheese producers in the Special Region of Yogyakarta, with products and services offered in the form of artisan cheese and cheese-making training. The respondents of this study were 80 people who used voluntary sampling techniques. The data analysis method used to determine consumer characteristics is descriptive analysis, which analyses consumer satisfaction using the Customer Satisfaction Index (CSI) method and product attribute development strategies using the Important Performance Analysis (IPA) matrix. The results of the study showed that the characteristics of brie cheese consumers who were respondents were the majority aged 26-35 years, had a bachelor's degree, worked as housewives, and had a household income of more than IDR 7,000,000. Consumers are satisfied with the attributes of brie cheese products. However, to increase consumer satisfaction, an attribute development strategy needs to be implemented, namely by improving product attributes, namely taste, nutrition, preservatives and Halal certification, as well as maintaining performance by maintaining the attributes of aroma, price, shelf life, BPOM permits, and product information.
KAJIAN KELAYAKAN USAHA SELADA SISTEM HIDROPONIK NUTRIENT FILM TECHNIQUE (Studi Kasus Pada RB Farm Cangkringan, Sleman, Yogyakarta) Sabrin Arwiyani, Ainur Wahida; Puspitaningrum, Dwi Aulia; Utami, Heni Handri
Agros Journal of Agriculture Science Vol 25, No 1 (2023): edisi JANUARI
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v25i1.2528

Abstract

Penelitian ini bertujuan menganalisis kelayakan usaha pada RB Farm ditinjau dari aspek finansial. Metode yang digunakan pada penelitian ini yaitu metode deskriptif kuantitatif dengan pendekatan studi kasus. Metode penentuan responden menggunakan purposive. Macam data yang digunakan pada penelitian ini adalah data primer dan data sekunder dengan wawancara, observasi, studi pustaka dan dokumentasi sebagai metode pengumpulan data. Teknik analisis data yang digunakan adalah Net Present Value (NPV), Modified Internal Rate of Return (MIRR), Discounted Payback Period (DPP) dan analisis sensitivitas. Hasil penelitian menunjukkan RB Farm layak untuk diusahakan ditinjau dari aspek finansial, dengan nilai Net Present Value (NPV) sebesar Rp.271.716.406, nilai Modified Internal Rate of Return (MIRR) 6,45% dan Discounted Payback Period (DPP) yaitu 5 tahun 8 bulan 1 hari.
ANALISIS RISIKO PROSES PRODUKSI KEJU MOZZARELLA DI USAHA RUMAH KEJU JOGJA MENGGUNAKAN METODE FAILURE MODE AND EFFECT ANALYSIS (FMEA) Widyarini, Aisyah Nila; Senjawati, Nanik Dara; Utami, Heni Handri
Agros Journal of Agriculture Science Vol 24, No 2 (2022): edisi Juli
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v24i2.2071

Abstract

Penelitian bertujuan untuk 1) mendeskripsikan tahap proses produksi keju Mozzarella Rumah Keju Jogja. 2) menganalisis kejadian risiko pada proses produksi keju mozzarella Rumah Keju Jogja. Metode penelitian yang digunakan adalah deskriptif menggunakan studi kasus. Metode penentuan responden menggunakan purposive sampling. Pengumpulan data melalui wawancara, observasi, pengisian lembar kerja FMEA, dan studi pustaka. Teknik analisis data untuk mengidentifikasi proses produksi secara deskripsi, analisis risiko dilakukan menggunakan metode FMEA. Kesimpulan: proses produksi keju mozzarella terdiri dari 8 tahapan, yaitu penyediaan susu segar, pasteurisasi, pengasaman, koagulasi, dehidrasi, stretching, penggaraman & pencetakan, dan pengemasan. Risiko yang di atas nilai kritis ada 6 kejadian risiko, yaitu kuantitas susu tidak sesuai permintaan, kualitas susu tidak sesuai permintaan, susu terkontaminasi benda asing, susu terlalu asam, rasa keju tidak konsisten, dan kemasan rusak. Usulan strategi mitigasi yang diberikan adalah perbaikan komunikasi dan meningkatkan pengawasan terhadap supplier, pembuatan SOP, mengadakan evaluasi supplier, menyusun SSOP, penambahan tenaga kerja, serta pemberian pelatihan kepada karyawan.
Co-Authors Kafiya, Maftuh Pratiwi, Liana Fatma Leslie Puspitaningrum, Dwi Aulia Rosyid, Ali Hasyim Al Sabrin Arwiyani, Ainur Wahida Senjawati, Nanik Dara Widyarini, Aisyah Nila