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All Journal Agrointek agriTECH Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Agroindustrial Journal Metris: Jurnal Sains dan Teknologi
Adi Djoko Guritno, Adi Djoko
Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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Journal : Agrointek

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ANALISIS STRUKTUR JARINGAN DAN PROSES BISNIS DALAM RANTAI PASOK SAYURAN LAHAN PASIR PANTAI Banun Diyah Probowati; Adi Djoko Guritno; Mochammad Maksum; Dyah Ismoyowati
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7455

Abstract

The changing paradigm of  the business environment is becoming increasingly dynamic. Supply chain can be a competitive strategy that can improve the ability of business competition to determine critical points in business processes. The supply chain process has a big impact on global business and commerce. Development of an effective supply chain is carried out through the development of network structures in the supply chain, especially for coastal agricultural land vegetables. Vegetables planted in coastal agricultural land have their own uniqueness, which is different from plateau plants because of the nature of the land. Research aimed to analyze the network structure and chain business processes of  vegetable  supply chain in the coastal agricultural land.  Research method used framework process of horticulture supply chain development method that were modified.  The results showed that the supply chain network structure of  vegetable from coastal agricultural land  different from plateau land. There was a network structure of supply chain from farmers / farmer groups to traders in the auction market. Key business  processes in vegetable supply chain of  coastal agricultural land that can support sustainable profits were building trust, coordination, collaboration and policy
POTENCY OF KIPO, A TRADITIONAL FOOD FROM KOTAGEDE – YOGYAKARTA Wahyu Supartono; Siti Mauna; Adi Djoko Guritno
AGROINTEK Vol 4, No 2 (2010)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v4i2.1365

Abstract

Kipo is a traditional food from Kotagede Region – Yogyakarta, which is produced from glutinous rice. It was processed through some steps such as weighing, mixing, melting, roasting and packing. This traditional food is not popular like other traditional foods such as gudeg or yangko. Problems concerning this situation were, the information of kipo was not well delivered to the consumers and people who were doing business with kipo were very limited and only in Kotagede.This research was aimed to disclosure the potency of kipo, if it was developed as industrial foods. The aspects of market, technical and financial were conducted and analyzed. These aspects were used for giving considerations, if this product could be developed in the future. The results depicted, that from the market aspect, value kipoconsumer’s attitude index was good (3.8845 from 5). The technical aspect showed, that this industry was quite small scale with processing capacity only 19 kg product per day, used 5 menpower and 60 m2 area.Based on the financial aspect at actual capacity, the results showed Net Present Value was Rp. 70,180,679; Payback Period 1.21 years; Profitability Index 5.51;Internal Rate of Return 98.5% and Break Even Point was Rp. 505,414 or 212,693 kipo. This industry was very sensitive to the increase of interest level, total cost and decrease of price product. Some challenged aspects of kipo were, it was produced from naural sources such as glutinous rice, coconut, brown sugar and also natural food colouring agent. The traditional process was still kept and the people could enjoy how it was produced. This is the challenge to develop the traditional food as part of culinary or historical tour.
Co-Authors -, Wagiman Agung Putra Pamungkas An Naafi Yuliati Lathifah Anggoro Cahyo Sukartiko Annisa, Warastra Nur Arita Dewi Nugrahini Arsyad Sumantika Dharmawati, Melinda Sugiana Dyah Ismoyowati, Dyah Guntarti Tatik Mulyati Henry Yuliando Kuncoro Harto Widodo Makhmudin Ainuri Megita Ryanjani Tanuputri Mochammad Maksum Mutiara Nanda Harizca Nafis Khuriyati Naufal Dhiya Hibatullah Niha, Aevita Ainun Novita Erma Kristanti Probowati, Banun Diyah Ravipim Chaveesuk Sembiring Br Noveliska Siti Mauna Supamoon Paputsara Suyitno Suyitno Tasneem Hasan Wahyu Supartono