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All Journal Jurnal Teknologi Industri Pertanian Agrointek Jurnal Teknologi Pertanian Panrita Abdi - Jurnal Pengabdian pada Masyarakat Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Ilmiah Ekonomi Islam JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) MATRIK : Jurnal Manajemen, Teknik Informatika, dan Rekayasa Komputer AGROMIX Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan STRING (Satuan Tulisan Riset dan Inovasi Teknologi) JITMI (Jurnal Ilmiah Teknik dan Manajemen Industri) JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Jurnal Pengabdian Al-Ikhlas INTEGRITAS : Jurnal Pengabdian Matan: Journal of Islam and Muslim Society Manajemen Agribisnis: Jurnal Agribisnis Agrokompleks Journal of Agricultural and Biosystem Engineering Research JURNAL AGROINDUSTRI HALAL National Multidisciplinary Sciences
Hety Handayani Hidayat
Universitas Jenderal Soedirman
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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Peningkatan Produktivitas dengan Relayout Area Produksi di UKM Keripik Tempe (Studi Kasus di UKM Suka Nicky, Banjarnegara) Hidayat, Hety Handayani; Wijayanti, Nur; Prasetyo, Arif
JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Vol 5, No 6 (2020)
Publisher : Department of Agribusiness, Halu Oleo University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37149/jia.v5i6.14994

Abstract

SMEs are required to continue to make continuous improvements to increase productivity. One alternative that can be done is to re-layout the facilities and production areas. The main purpose of this research is to identify an increase in productivity with the proposed re-layout. Layout planning is carried out using the ARC (Activity Relations Chart) approach, the area requirements of each production facility, and the limitations of SMEs. From the results of the research conducted from January until March 2020, it is known that the proposed re-layout can improve material handling efficiency in Suka Nicky. Originally 219.75 meters which were taken in 148.5 minutes turned into 194.65 meters with a time of 117.5 minutes. With the decrease in distance and material handling time, the hope is that it can reduce the operational costs of SMEs.
PORTABLE NEAR INFRARED SPECTROMETER DENGAN SENSOR AS7263 UNTUK PENDUGAAN SIFAT KIMIA JERUK SIAM (CITRUS NOBILIS) SECARA NON-DESTRUKTIF Sulistyo, Susanto B.; Sudarmaji, Arief; Siswantoro, Siswantoro; Margiwiyatno, Agus; Masrukhi, Masrukhi; Mustofa, Asna; Ediati, Rifah; Listanti, Riana; Hidayat, Hety Handayani
Jurnal Teknologi Pertanian Vol 22, No 2 (2021)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (419.074 KB) | DOI: 10.21776/ub.jtp.2021.022.02.1

Abstract

ABSTRAKEvaluasi mutu buah jeruk secara umum masih dilakukan secara destruktif. Penelitian ini bertujuan untuk memprediksi kandungan kimia buah jeruk siam secara non-destruktif menggunakan Near Infrared Spectrometer portable dengan sensor AS7263 dan aplikasi Neural Network Ensemble (NNE) dengan genetic algorithm (GA) untuk optimasi. Keluaran dari enam channel NIRS portable digunakan sebagai input NNE. NNE yang dikembangkan terdiri atas empat buah Backpropagation Neural Network (BPNN) dengan dua buah lapisan tersembunyi dan kombinasi transfer function yang berbeda-beda. Keluaran dari keempat BPNN ini digabung untuk menghasilkan keluaran NNE yang baru dan dioptimasi menggunakan GA. Karakteristik kimia buah jeruk yang diestimasi adalah total padatan terlarut (TPT) dan vitamin C. Hasil penelitian menunjukkan bahwa akurasi estimasi NNE lebih tinggi dibandingkan akurasi sebuah BPNN tunggal. Estimasi kadar TPT buah jeruk siam menggunakan NNE berbasis GA tergolong sangat akurat dengan nilai Mean Absolut Percentage Error (MAPE) 8,04%. Adapun estimasi kadar vitamin C menggunakan NNE berbasis GA tergolong akurat dengan MAPE sebesar 11,02%. Namun demikian, hasil penelitian ini masih perlu dilanjutkan untuk mengetahui performansi alat yang dikembangkan untuk memprediksi mutu internal jeruk varietas lain yang berbeda karakteristik fisikokimianya.ABSTRACT In general, the evaluation of the quality of citrus is still carried out destructively. This study aimed to predict the chemical characteristics, i.e. Total Soluble Solids (TSS) and vitamin C, of Siamese citrus non-destructively using a portable Near Infrared Spectrometer (NIRS) with the AS7263 sensor and the application of the neural network ensemble (NNE) with a Genetic Algorithm (GA) for optimization. The outputs of the six portable NIRS channels were used as predictors of the NNE. The developed NNE consisted of four backpropagation neural networks (BPNN) with two hidden layers and different combinations of transfer functions. The outputs of the four BPNNs were combined to produce new NNE outputs and were then optimized using GA. The results showed that the NNE estimation accuracy was higher than that of a single BPNN. The estimation of TSS content of Siamese citrus using GA-optimized NNE was classified as very accurate with a Mean Absolute Percentage Error (MAPE) of 8.04%. The estimation of vitamin C using GA-optimized NNE was classified as accurate with a MAPE of 10.01%. However, the results of this study still need to be continued to determine the performance of the instrument developed to predict the internal quality of other citrus varieties with different physicochemical characteristics.
Strategi Kerjasama Pengembangan Institusi Halal: Implementasi pada Halal Center Poppy Arsil; Rumpoko Wicaksono; Hety Handayani Hidayat; Dian Novitasari
Jurnal Ilmiah Ekonomi Islam Vol 8, No 1 (2022): JIEI : Vol. 8, No. 1, 2022
Publisher : ITB AAS INDONESIA Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jiei.v8i1.3794

Abstract

The halal industry has the potential to grow, supported by a gradual implementation of a mandatory halal regulation according to Law No 33 the year 2014 regarding Halal Product Guarantee. To support this program, Halal Product Guarantee Agency (BPJPH) has encouraged universities to establish Halal Centers since 2019. The goal of this study is to investigate the Halal Center's collaboration strategy with other agencies supporting halal mandatory programs using the Analytical Hierarchy Process approach. This research interviewed 40 food and beverage business owners and experts in 2021. Data analysis is divided into three stages: decomposition, pairwise comparisons, and priority synthesis. The hierarchical structure is comprised of four levels, namely the variables affecting collaboration, the actors involved, the goals, and the cooperation strategy. The results show that capital (0.617) and institutional policy (0.30) affect the growth of Halal Center cooperation. While BPJPH (0.33), the government (0.31), and private institutions (0.12) all contribute to the development of the halal center collaboration. The purpose of developing the halal center collaboration is to help accelerate MSME to obtain halal certification (0.67). While the Cooperation strategy suggests that the use of government assistance funds (0.46), as well as collaboration with private institutions (weight 0.34).
PENGEMBANGAN MODEL BISNIS AGROINDUSTRI GULA KELAPA KRISTAL BERIODIUM Dian Novitasari; Hety Handayani Hidayat
Jurnal Teknologi Industri Pertanian Vol. 31 No. 1 (2021): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2021.31.1.53

Abstract

This study aims to describe the current condition of the iodized crystal coconut sugar agro-industry business model and to determine the appropriate canvas business model design for the agro-industry to be applied in its business development strategy. The data processing method uses a qualitative approach using SWOT analysis in combining the nine elements of the canvas business model. The results showed that the business model in the iodized crystal coconut sugar agroindustry is currently still being carried out in the old way by maintaining the same market segmentation, with limited marketing, so that it has not been able to maximize its business properly to get a profit so it is necessary to modify the business model. by narrowing its target market, developing production and marketing of its products. Keywords: BMC, crystal coconut sugar, iodized coconut sugar
APLIKASI TUNGKU HEMAT ENERGI SEBAGAI UPAYA PENINGKATAN KEBERSIHAN DAPUR DAN EFISIENSI BAHAN BAKAR DI UKM KERIPIK TEMPE Hety Handayani Hidayat; Nur Wijayanti; Ratna Satriani
Panrita Abdi - Jurnal Pengabdian pada Masyarakat Vol. 5 No. 1 (2021): Jurnal Panrita Abdi - Januari 2021
Publisher : LP2M Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/pa.v5i1.7969

Abstract

Abstract. Higienities includes the kitchen hygiene is very important for SMEs (Small Mesiem Entreprise) of snacks in order to minimize contamination to their products. Besides higienity, to increase their competitive advantages, SMEs must be more efficience to use resources. Hence, this activity was aim to improve the higienity of the kitchen and resource efficiency in SMEs of Tempe chips Yu Mudah in the Pliken, Kembaran, Banyumas. The method used was ipteks diffusion of the application of the furnace energy efficiency with patners partsipatif. The event was begun with a discussion to mining the main problems with partners, the importance of the application of GMP (Good Manufacturing Practices) on SMEs, manufacture of  furnace energy efficiency and metoring its usage, then calculated the fuel efficiency before and after using the new furnace. The results of this community service activity are increasing the efficiency of walls, roofs and production floors as well as the efficient use of fuel.     Abstrak. Higienitas termasuk kebersihan dapur sangat penting bagi UKM makanan ringan agar dapat meminimalisir kontaminasi pada produk yang dihasilkan. Selain higienitas ini, agar dapat bersaing UKM juga dituntut untuk melakukan efisiensi sumber daya. Oleh karena itu, pengabdian masyarakat ini bertujuan untuk meningkatan kebersihan dapur dan efisiensi sumber daya pada UKM Keripik Tempe Yu Mudah di Desa Pliken, Kecamatan Kembaran, Kabupaten Banyumas. Metode yang digunakan adalah difusi IPTEKS berupa penerapan tungku hemat energi dengan partsipatif dari mitra. Kegiatan diawali dengan diskusi permasalahan utama dengan mitra, sosialisasi pentingnya penerapan CPPB (Cara Pengolahan Pangan yang Baik) pada UKM makanan ringan, pembuatan dan pendampingan penggunaan tungku hemat energi serta perhitungan efisiensi bahan bakar sebelum dan sesudah penggunaan tungku hemat energi. Hasil dari kegiatan pengabdian ini adalah adanya peningkatan kebersihan dinding, atap dan lantai produksi serta efisiensi penggunaan bahan bakar.
Pemetaan Kata Kunci dan Polaritas Sentimen Pengguna Twitter Terhadap Kehalalan Produk Hety Handayani Hidayat; Ardiansyah Ardiansyah; Poppy Arsil; Laras Isna Rahmawati
MATRIK : Jurnal Manajemen, Teknik Informatika dan Rekayasa Komputer Vol 21 No 1 (2021)
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (445.403 KB) | DOI: 10.30812/matrik.v21i1.1162

Abstract

Kehalalan menjadi trend dunia sehingga kehalalan menjadi standar mutu suatu produk terutama makanan dan minuman untuk konsumen muslim dan nonmuslim. Oleh karena itu penelitian ini bertujuan untuk memetakan kata kunci dan polaritas opini pengguna twitter terhadap kehalalan produk secara global. Data twitter digali dan dipersiapkan dengan text mining pada Rstudio yang selanjutnya dianalisis polaritas dengan naïve bayes classifier. Preprosesing data yang dilakukan meliputi penghapusan duplikasi tweet, tokenisasi, penghapusan stopword dan pencarian akar kata. Pemetaan kata kunci dilakukan dari hasil bar plot yang dihasilkan. Kata kunci ini memberikan gambaran apa saja yang diperhatikan oleh pengguna twitter yang berkaitan dengan kehalalan suatu produk terutama produk pangan Hasil penelitian menunjukkan bahwa kata kunci utama dari opini di twitter terkait kehalalan produk adalah produk, makanan, minuman, garansi, dan lingkungan. Selain itu polaritas opini menunjukkan bahwa trend kehalalan produk ini diapresiasi positif oleh mayoritas pengguna Twitter yakni sebsar 70%, 16% bersifat netral, dan lainnya negatif. Hal ini memberikan peluang usaha dalam bidang pangan halal di pasar global dan harapannya dapat memotivasi pengusaha untuk mensertifikasi halal produknya.
Analisis Kelayakan Finansial Perbaikan Tempat Produksi UMKM Keripik Tempe (Studi Kasus Umkm Keripik Tempe Yu Mudah Desa Pliken, Kecamatan Kembaran, Kabupaten Banyumas) Dian Novitasari; Hety Handayani Hidayat
Jurnal Ekonomi Pertanian dan Agribisnis Vol 5, No 3 (2021)
Publisher : Department of Agricultural Social Economics, Faculty of Agriculture, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jepa.2021.005.03.3

Abstract

Penelitian inidilaksanakan pada UMKM Keripik Tempe Yu Mudah yang terletak di Desa Pliken, Kecamatan Kembaran, Kabupaten Banyumas.Penelitian ini dilakukan dengan menggunakan evaluasi proyek untuk mengetahui besarnya biaya, penerimaan, analisis finansial (Net Present Value (NPV), Profitability Index (PI), Internal Rate of Return (IRR), dan Payback Perioed (PBP)), sehingga dapat diketahui layak atau tidak usaha yang sudah dijalankan oleh UKM tersebut.Data yang digunakan adalah data primer hasil wawancara dengan pemilik usaha.Analisis data yang digunakan meliputi analisis biaya, penerimaan, dan analisis finansial(NPV, PI, IRR, dan PBP).Hasil penelitian menunjukkan bahwabiaya investasi yang dikeluarkan sebesar Rp. 19.685.000,00 selama umur proyek (10 tahun), biaya tetap dan variabel masing-masing sebesar Rp. 10.693.500,00 dan Rp. 217.175.000 untuk setiap tahunnya. Penerimaan yang diperoleh produsen setiap tahunnya sebesar Rp. 252.000.000,00.Usaha tersebut layak untuk dijalankan.Hal ini dilihat dari nilai NPV sebesar Rp. 164.438.345,00, PI sebesar 1,09, IRR sebesar 123% dan PBP sebesar 10,3 bulan.
Analisis Break Even Point (BEP) sebagai Dasar Pengambilan Keputusan dalam Pemilihan Tungku pada UKM Keripik Tempe Hety Handayani Hidayat; Dian Novitasari
Manajemen Agribisnis: Jurnal Agribisnis Vol 21 No 2 (2021): Manajemen Agribisnis: Jurnal Agribisnis
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/agribisnis.v21i2.1572

Abstract

The stove selection in Tempe chips SMEs is one of the crucial things done in the planning process as an effort to reduce production costs. Especially for SMEs whose more complex production process, namely producing their own tempes. So this study aims to examine the production cost as a break-even point (BEP) analysis of stove type choices as a basis for determining the right stove. This BEP analysis includes manufacturing investment costs, fuel costs, educational costs for technological changes, production quantities and capacity of each stove type. From the research results is known that the production cost by using conventional stove is Rp. 21.53 per unit, but with energy saving stoves only Rp. 14.2 per unit. Because of that, Tempe Yu Mudah Chips is recommended for using energy-efficient stoves in the production process.
Minimasi Biaya dengan Rekayasa Skenario Distribusi Beras untuk Memperkuat Ketahanan Pangan di Kabupaten Banjarnegara Hety Handayani Hidayat
Journal of Agricultural and Biosystem Engineering Research Vol 1 No 1 (2020): Journal of Agricultural and Biosystem Engineering Research
Publisher : Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (635.445 KB)

Abstract

Distribusi beras saat ini di Kabupaten Banjarnegara didominasi Kecamatan Mandiraja sebagai supplier utama. Ketergantungan pemenuhan konsumsi beras kecamatan lain terhadap kecamatan Mandiraja dapat mengacam stabilitas ketahanan pangan Kabupaten Banjarnegara. Namun, disisi lain ada potensi yakni terdapat beberapa kecamatan yang juga surplus beras. Oleh karena itu, pada penelitian ini dilakukan rekayasa distribusi dengan metode transportasi untuk meminimalisir biaya serta memperkuat ketahanan pangan. Hasil penelitian ini menunjukkan bahwa dengan alternatif skenario distribusi dilakukan dari Kecamatan Sigaluh dipasok seluruhnya dari Susukan, Kebutuhan Banjarmagu dipasok dari Purwareja Klampok, Kecamatan Pagedongan dipasok Kecamatan Purwanegara, Kecamatan Wanayasa dan Pejawaran dipasok dari kecamatan Wanadadi, sedangkan Kecamatan Batur dipasok dari 2 kecamatan yakni Kecamatan Bawang sebanyak 501 truck dan sisanya 21 truck dari Kecamatan Mandiraja. Selain itu juga dengan banyaknya kecamatan sebagai supplier dapat menggurangi ketergantungan terhadap kecamatan tertentu sehingga lebih menjamin ketahanan pangan.
Business Model Canvas (BMC) sebagai Strategi Penguatan Kompetensi UMKM Makanan Ringan di Kabupaten Kebumen, Jawa Tengah Nur Wijayanti; Hety Handayani Hidayat
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 2 (2020): Jurnal Agroindustri Halal 6(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (24.365 KB) | DOI: 10.30997/jah.v6i2.2631

Abstract

Micro, Small and Medium Enterprises (SME) Snack food in Kebumen Regency is a startup (starter entrepreneurial) that produces snacks, but have a good business model not yet. This study aims to determine the business strategy that is carried out, analyze the strengths and weaknesses of business processes, and provide recommendations for improving SME competencies using the canvas business model. The method used in this research is descriptive qualitative method. The results of the study illustrate that SME have a value proposition that is snacks in the form of healthy snacks and has local branding. To create value propositions, SME partners such as suppliers of raw materials and consumers, become the main SME resources to run production and distribution, which also requires costs. SME income is only through product sales. Recommendations from this research are to participate as sponsors in various community and humanitarian activities, cooperation and fostering of farmers, resellers, packaging improvements, halal product certification, and product development. Keywords: Business Model Canvas, Snack SME, Kebumen
Co-Authors Agus Margiwiyatno Ali Maksum Anggriawan, Riyan Ardiansyah -- -- ARDIANSYAH ARDIANSYAH Arief Sudarmaji, Arief Arif Prasetyo, Arif Asna Mustofa Dewi, Rifani Ajeng Kartika Dian Novitasari Figa Mahira Furqon Furqon, Furqon janitra, sulaiman putra Krissandi Wijaya Kukuh Adji Ferdinantara Laras Isna Rahmawati Listanti, Riana Masrukhi Masrukhi Nur Wijayanti Nur Wijayanti Nur Wijayanti Poppy Arsil Poppy Arsil Prasetyo, Kunandar purbowati, ike sitoresmi mulyo Raden Mohamad Herdian Bhakti Rahman Fahrul Romadhoni Rahmawati, Ai Deti Ratna Satriani Reza Alif Indrianto Rifah Ediati Riski Febri Wijayanti Romadhoni, Rahman Fahrul Sawitania Christiany Dwi Utami Boru Situmorang Siswantoro Siswantoro Siswantoro Siswantoro sulaiman putra janitra Sulistyo, Susanto B. Wicaksono, Rumpoko Wijayanti, Nur