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All Journal Jurnal Teknologi Industri Pertanian Jurnal Manajemen dan Organisasi Jurnal Manajemen dan Agribisnis Forum Pasca Sarjana Jurnal Manajemen Teknologi Jurnal Social Economic of Agriculture TELKOMNIKA (Telecommunication Computing Electronics and Control) Jurnal Ilmiah Teknik Elektro Komputer dan Informatika (JITEKI) Jurnal Ilmu Komputer dan Agri-Informatika Jurnal Penelitian Pascapanen Pertanian JAM : Jurnal Aplikasi Manajemen Journal of Engineering and Management in Industrial System Indonesian Journal of Business and Entrepreneurship (IJBE) Sinergi Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) Jurnal Riset Industri agriTECH Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Jurnal Industri Hasil Perkebunan Register: Jurnal Ilmiah Teknologi Sistem Informasi Proceeding of the Electrical Engineering Computer Science and Informatics Jurnal Teknologi dan Sistem Komputer Jurnal RESTI (Rekayasa Sistem dan Teknologi Informasi) International Journal of Artificial Intelligence Research Jurnal Sistem dan Manajemen Industri JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) Jurnal Bina Praja International Research Journal of Business Studies (E-Journal) Albacore : Jurnal Penelitian Perikanan Laut Communications in Science and Technology CYBERNETICS Jurnal Nasional Pendidikan Teknik Informatika (JANAPATI) International Journal of Supply Chain Management Warta Penelitian Perhubungan STI Policy and Management Journal JURNAL PANGAN Systematics Indonesian Journal of Electrical Engineering and Computer Science Industry Xplore Journal of Computer Networks, Architecture and High Performance Computing International Journal of Mechanical Engineering Technologies and Applications (MECHTA) BISNIS & BIROKRASI: Jurnal Ilmu Administrasi dan Organisasi International Journal of Social Service and Research AGRI-TEK : Jurnal Penelitian Ilmu-ilmu Eksakta JURNAL TEKNIK INDUSTRI Mamangan Social Science Journal Journal of Scientific Research, Education, and Technology Policy Brief Pertanian, Kelautan, dan Biosains Tropika International Research Journal of Business Studies JURNAL REKAYASA KIMIA & LINGKUNGAN Warta Penelitian Perhubungan

Yandra Arkeman

Department Of Agroindustrial Technology, Faculty Of Agricultural Engineering And Technology, Bogor Agricultural University PO BOX 220, Campus IPB Dramaga, Bogor 16602

Author-ID : 233450

Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mechanical Engineering Social Sciences Transportation

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INOVASI HIJAU DALAM INDUSTRI PENGOLAHAN RUMPUT LAUT SEMI REFINEED CARRAGEENAN (SRC) Ekaterina Setyawati; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 4 No. 1 (2014): Volume 4 No 1 Maret 2014
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Rumput Laut saat ini menjadi salah satu komoditi unggulan Indoensia, untuk lebihmemberikan nilai tambah kebutuhan untuk mengolah rumput laut menjadi produk olahan menjadisuatu yang harus dilakukan dibanding hanya memproduksi dalam bentuk kering. Produk rumputlaut olahan mulai dari ATC, SRC sampai dengan karaginan saat ini masih terbuka peluang pasaryang besar baik lokal maupin ekspor. Kondisi ini membuat pemerintah Indonesia ini mendukungupaya dalam pendirian pabrik pengolahan rumput laut salah satunya SRC.Upaya hilirisasi produk tersebut ada dampak yang perlu diperhatikan yaitu limbah airlimbah proses yang dihasilkan cukup besar. Limbah yang bersifat alkali akan berbahaya bagilingkungan jika dibiarkan sehingga perlu suatu kajian untuk mereduksi limbah yang dihasilkan.Pendekatan inovasi hijau dilakukan untuk mencapai tujuan tersebut. Beberapa alternatif yangdikembangkan adaah dengan pemanfaatn limbah menjadi produk samping yang mempunyai nilaitambah, dan pemanfaatan air limbah untuk proses selanjutnya.Berdasarkan kajian literatur berdasarkan kemudahan teknologi dan aspek biayapemanfaatan limbah menjadi produk olahan dalam bentuk nata de seaweeds cenderung dipilihuntuk dikembangkan. Kajian terhadap aspek produk secara pasar masih luas terbuka trend untukmengkonsumsi makanan yang sehat dan harga yang murah akan dapat direspon pasar dengan baikdan akan memberikan dampak minimal terhadap kerusakan lingkungan

INOVASI MESIN PRODUKSI PUPUK CAIR DARI JERAMI BERBASIS FERMENTASI DENGAN PENDEKATAN VALUE GRAPH Gunawan Gunawan; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 4 No. 1 (2014): Volume 4 No 1 Maret 2014
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Salah satu cara untuk meningkatkan kesuburan lahan sawah adalah dengan pemberianpupuk organik yang berasal dari bahan organik berupa limbah pertanian seperti jerami. Dalamproses pembuatan dengan pendekatan sosial, ekonomi, teknologi dan lingkungan (SETE). Prosespembuatan pupuk organik yang berasal dari limbah pertanian memerlukan waktu yang lama biladilakukan secara alami. Dengan adanya imitasi dan inovasi dalam pembuatan mesin pupuk cair darijerami berbasis fermentasi dapat mempercepat proses pembuatan karena adanya proses pencacah,penghancur dan pengaduk bahan organik serta pengaturan kondisi ideal. Jerami dan bahan pelarutdikumpulkan pada ruang fermentasi berupa tangki. Efektivitas proses pembuatan pupuk cair sangattergantung kepada mikroorganisme pengurai. Apabila mereka hidup dalam lingkungan yang ideal,maka mereka akan tumbuh dan berkembang dengan baik pula. Pengkondisian proses pembuatanpupuk cair melalui pengontrolan elektronik meliputi suhu, kelembaban, derajat keasaman dantekanan. Air hasil fermentasi disaring untuk mendapat cairan bebas padatan kemudian diukur dandikondisikan kadar zat haranya yang cocok buat tanaman.

PENGEMBANGAN INOVASI PRODUK YANG BERDAYA SAING CYPHO JELLY DRINK Casnan Casnan; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 4 No. 1 (2014): Volume 4 No 1 Maret 2014
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Beverage industry is a segment of the food industry wich is quite the trend thesedays. The industry is rapidly innovate, make changes, and have more buzzing dynamics thanthe other segments. Beverage industry was seen easier to adopt scientific concepts regardingfood ingridien functionality when compared to other food industries. Beverage industry is nolonger producing beverages to satisfy thirst, but many offer the concepts and features diversefunctionality. Eggplant Netherlands (Cyphomandra betecea Sendt.) Rich in provitamin Agood for eye health and vitamin C to treat thrush and increase endurance. Essentialminerals, such as potassium, phosphorus and magnesium were able to keep and maintaingood health. High fiber of the dutch eggplant benefit prevent cancer and constipation. Andone of the advantages of other dutch eggplant is capable of lowering high blood pressure.Beverage industry needs to be developed as the Indonesian original product that utilizeslocal commodities dutch eggplant is Cypho Jelly Drink beverages functional raw materialsbased local eggplant netherlands (Cyphomandra betecea Sendt.) lowering high bloodpressure.

INOVASI PRODUK SABUN HERBAL TRANSPARAN MENGGUNAKAN METODE MICROWAVE DARI LIMBAH PALA Kapelle I.B.D; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 4 No. 1 (2014): Volume 4 No 1 Maret 2014
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Nutmeg oil production generates waste in the form of residue distillation are containingcompound trimeristin. Innovation in the waste utilization by producing transparent herbal soapsusing the microwave method for the transesterification process. The production process usesmicrowave method requires a short time, costs and energy are small and good quality is a strength indeveloping product . This product has a market opportunity because it can compete with otherproducts, the advantages that are the effects of aromatherapy herbal ingredients.

INOVASI SISTEM AGROFORESTRY DALAM MENINGKATKAN PRODUKTIVITAS KARET ALAM Wilda Sukmawati; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 4 No. 1 (2014): Volume 4 No 1 Maret 2014
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Permintaan pasar dunia akan produk karet merupakan peluang yang cukup besarbagi negara Indonesia. Areal karet Indonesia paling luas di dunia, yang diikuti Thailand danMalaysia, namun produktivitas karet alam Indonesia lebih rendah dibandingkan Thailanddan Malaysia yang memiliki luas perkebunan lebih kecil di banding Indonesia. Sistemagroforestry diyakini secara luas memiliki potensi besar sebagai alternatif pengelolaanlahan yang utama untuk konservasi tanah dan juga pemeliharaan kesuburan danproduktifitas lahan di daerah tropis. Oleh sebab itu petani untuk menerapkan paket teknologidengan modifikasi tepat sehingga mendapatkan pengetahuan secara ilmiah. RubberAgroforestry System (RAS), adalah teknologi yang mengintroduksikan bahan tanam karetklonal ke dalam agroforest karet.

KAJIAN BAURAN PEMASARAN DAN MANAJEMEN PENGETAHUAN DALAM INOVASI KABUTO INSTAN Sarinah Sarinah; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 3 No. 2 (2013): Volume 3 No 2 Juli 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Kabuto instant is a product innovation of cassava flour is dried after fermentation originSoutheast Sulawesi. New product Kabuto instant need to touch the marketing mix and knowledgemanagement (KM) in order to have a competitive edge. The concept of the marketing mix (4P) andKM, both focus on how attempts were made to support the business activities of Kabuto instantproducts to gain a competitive edge. Focus on managing the marketing mix marketing in 4 elements:(1) Product, (2) Promotion, (3) Place, and (4) Price. Management of the marketing mix will increasethe interest of consumers against products Kabuto instant. KM see the knowledge available to abusiness Kabuto instant as a major factor of success. Through knowledge of the company superiorresults can be achieved faster, cheaper and with higher quality than their competitors.Knowledge about customers, target market and other factors that may influence the likelihoodthat a faster utilization of opportunities and a more flexible response to the threat. From theperspective of a marketing mix and KM promising positive impact on the cost structure and revenuestream Kabuto instant. This paper demonstrates the advantages of using the marketing mix and theKM approach that can increase and reduce the risk of business failure by integrating bothapproaches. Management of the marketing mix requires knowledge to manage consumers, consumerknowledge and knowledge of the consumer. KM took on the role as a service provider for theconsumer, managing four (4P) in product innovation Kabuto instant. This study is based on literaturestudies.

PENGEMBANGAN GULA CAIR BERBAHAN BAKU UBI KAYU SEBAGAI ALTERNATIF GULA KRISTAL DENGAN PENDEKATAN SISTEM INOVASI Suripto Suripto; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 3 No. 2 (2013): Volume 3 No 2 Juli 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Alternative sweetener (glucose and fructose syrup) made from cassava is still imported.Potential of domestic raw materials is very large. In terms of technology and businessfeasibility, commercialization of small-scale manufacturing of liquid sugar can be done. Thisproduct is also excellent for food, beverages and medicines. The problem is the innovationprocess is not so well known in the wider community. As an alternative strategic food product,the development of this product is the responsibility of the government. The purpose of thispaper is to study the development of liquid sugar made from raw cassava with the innovationsystems approach. Innovation system which is used in this assessment is the system ofagricultural innovation by Termel, et al in Zuhal (2010). Key to the success of this developmentis the process of diffusion of innovations to investors in the centers of production and diffusionof cassava products to the public. The method used is coaching and training, campaigns andsocialization benefits products.

STRATEGI PENGEMBANGAN PRODUK SUSU KEDELAI DENGAN PENENTUAN KARAKTERISTIK PRODUK Trisna Trisna; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 3 No. 2 (2013): Volume 3 No 2 Juli 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

The aim of this paper is to descripe how a knowledge management plays a role in thedevelopment of new products with the determining of soy milk consumer characteristics andproduct characteristics by Kano method. Knowledge is a basic in decision making for newproduct development. Analysis conducted for costomer characteristic determination bydetermining costumer atribute influence buying decision and costomer clasification. Productcharacteristic in this paper uses Kano Method. The result of analysis of product characteristicshowed that halal labeling, soybean picture in packaging, inclusion of business address, ,inclusion of nutrient information, medium sweetness level are characteristic required to newproduct development of soy milk.

MANAJEMEN RISIKO INOVASI PRODUK OLAHAN SUSU SAPI BERDASARKAN TAHAPAN PROSES MANAJEMEN INOVASI Winnie Septiani; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 3 No. 2 (2013): Volume 3 No 2 Juli 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Dairy product innovation has potential to be developed to overcome the problems of lowquality of dairy produced by the farmers. This leads to rejection of dairy by the dairy containerKoperasi Unit Desa (KUD) before getting to the Industri Pengolahan Susu (IPS) and eventuallywasted. Innovation processed products are studied in this paper is a product processed at the levelof UKM using simple processing technology. Product innovation is needed to survive in thecompetitive market, but on the other hand, an important aspect in the success of innovation thatshould be considered is the risk factor. The purpose of writing this paper is to perform a riskassessment innovation dairy cows by stage approach to innovation management processcomprising the step of searching, selection, implementation and learning. Innovation risks areidentified and analyzed based on risk inovation category consists of environmental innovation,technical resources, integration, management, marketing and strategy. The next stage is measuredand analyzed by two-dimensional measurement of the value of the probability and severity values.Furthermore the final stage of this study is to determine the risk management recommendations aremade based in the value of the ranking value risk exposure.

ANALISIS FAKTOR YANG MEMPENGARUHI INOVASI PRODUK NANOENKAPSULASI EKSTRAK PEGAGAN SEBAGAI SEDIAAN UNTUK MENGATASI SELULIT Dewi Sondari; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 3 No. 1 (2013): Volume 3 No 1 Maret 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Innovation is a research, development, and/or engineering which aims to develop thepractical application of values and context of new knowledge, or new ways to apply science andtechnology that has existed in the product or production process. Anti-cellulite innovationdevelopment based on market opportunities, goals and objectives nanoencaptulation producean anti-cellulite product using nano technology. Factors thought to influence innovation incompanies such as leadership styles, personal characteristics and dynamics of the environmentand the user market factors. In an innovation planning of nanoencaptulation should attention tothe functional aspects of a component, part of the whole system works. The main purpose offunctional analysis and design stage is to define the interaction of each component with eachother.

Co-Authors A. Aziz Darwis A.A. Ketut Agung Cahyawan W AA Gede Rai Gunawan Abdul Aziz Adisalamun Adisalamun Agus Buono Agus Maulana Ahmad Dading Gunadi Aji Hermawan Alfian Nur Ubay Alim Setiawan S Alvian Abdul Jabar Anak Agung Gede Rai Gunawan ANDIYONO, ANDIYONO Andreas Murti Ani Suryani Ani Suryani Anny Ratnawati Arief Rakhman Aries Suharso Arif Imam Suroso Asma Assa Aulijati Wachjudiningsih Bambang Mulyana Hermanto Bimahri Qaulan Tsaqiela Budhi Hascaryo Iskandar Bunasor Sanim Bustanul Arifin Casnan Casnan Catur Winarto Dadan Umar Daihani Darsasa Herdiana Anggriyanto Deasy Kartika Rahayu Kuncoro Deni Achmad Soeboer Denni, Alex Dewi Auditiya Marizka Dewi Sondari Dian Ardifah Iswari Dian Junita Arisusanty Djumali Mangunwidjaja Djumali Mangunwidjaja Djumali Mangunwidjaja Dorina Hetharia Edi Sukmadirana Eka Sudarmaji Ekaterina Setyawati Ekaterina Setyawati Eko Agus Prasetio Eriyatno . Erliza Hambali Erliza Noor Erni Krisnaningsih Etty Riani Etty Susilowati Fadhillah Fairuzzahira Fajar Agustian Fajarina Budiantari Faqih Udin Farohaji Kurniawan Farohaji Kurniawan Fasika Khaerul Zaman Faza Adhzima Gibtha Fitri Laxmi Gunawan Gunawan Gusfa Arlian Putra Hari Wibisono Hartoyo Hartoyo Hartrisari Hardjomidjojo Herry Purnomo Herry Purnomo I Nyoman Sujana Idqan Fahmi Imam Ahmad Indah Yuliasih Indra Jaya Indrajani Sutedja Iphov Kumala Sriwana Irawadi Jamaran Irman Hermadi Irwansyah Saputra Iveline Anne Marie Iwan A Soenandi Iwan Sudirlan Jayawarsa, A.A. Ketut Joko Affandi Joko Affandi Joko Ratono Joko Ratono Julfi Restu Amelia, Julfi Restu Julia Kantasubrata Junardi Junardi Kadarwan Soewardi Kapelle, Imanuel B. D. Karlisa Priandana Khaswar Syamsu Kirbrandoko Kirbrandoko Kudang Boro Seminar Kunandi Kunandi kusnadi, adhi Liesbetini Hartoto M. Syamsul Maarif M. Syamsul Ma’arif Machfud Machfud Machfud Machfud Machfud Machfud Marimin , Marimin Marimin Meidhianto Usman Meidhianto Usman Mira Maulida Misgiyarta Misgiyarta Muhammad Agus Muljanto Muhammad Alkaff Muhammad Alkaff Muhammad Firdaus Muhammad Romli dan Suprihatin Andes Ismayana Muslich Muslich . Nora Azmi Nova Oktavia Nunung Nuryartono Nur Arifin Akbar Nur Choiriyati Nur Shabrina Nur Shabrina, Nur Ono Suparno Pamungkas, Wahyu Widji Petir Papilo Putri Yuli Utami Ratna Ekawati Ratna Ekawati Retno Astuti Rina Oktaviani Rini Prasetyani, Rini Rizal Bahara Rizal Broer Bahaweres Rizal Syarief Rizal Syarief Rizal Syarief Siaiful Nazli Roedhy Poerwanto RR. Ella Evrita Hestiandari Samhuri, Refita Yunie Sapta Raharja Saputra, Irwansyah Sarinah Sarinah Setiadi Djohar Siti Jahroh Sony Hartono Wijaya Sri Hartoyo Sri Nurdiati Sri Rahardjo Subowo, Eko Sudirlan, Iwan Sugiarto S Sukardi Sukardi Sukardi Sukardi Sukardi Sukardi Suprihatin Suprihatin Suprihatin Suprihatin Suprihatin Suprihatin Suprihatinr, Suprihatinr Suria Darma Tarigan Suripto Suripto Sutedja, Indrajani Syamsu , Khaswar Syamsul Ma'arif Syamsul Ma’arif Syarifuddin Nasution, Syarifuddin Taufik Djatna Teguh Rahardjo Teja Primawati Utami Titi Candra S Titi Candra S. Titi Candra Sunarti Tobing, Adil Trias Andati Trisna Trisna Try Kusuma Wardana Tun Tedja Irawadi Umi Marfuah Velica Yoyellia Vonny Indah Sari Wardhani, Ratih Anindita Wibisono Chandra Widodo CK, Agus Puji Wilda Sukmawati Winarto, Catur Winnie Septiani Wisnu Ananta Kusuma Yonvitner - Yuana, Rivira Yudi Yudistira Zaman, Fasika Khaerul Zenal Asikin Zulfiandri Zulfiandri

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