Article Per Year (5 Year)
p-Index From 2021 - 2026
0.659
P-Index
This Author published in this journals
All Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Pengabdian Masyarakat dan aplikasi Teknologi
Andan Linggar Rucitra
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Computer Science & IT Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Resource-based view model implementation toward business competitiveness (Case study in mushroom SMEs in Malang, Indonesia) Ardaneswari Dyah Pitaloka Citraresmi; Andan Linggar Rucitra; Novi Haryati; Faizatul Amalia
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2021.004.01.3

Abstract

Mushroom is one of the main commodities of agroindustry which experienced an increase in production due to the existence of consumer awareness to consume healthy products. The popularity causes the development of the mushroom processing industries in Malang. To improve the quality of products, mushroom SMEs need to further develop the company performance. Company performance can be achieved with an effective competitive advantage. Competitive advantage is a factor that a company should have in order to succeed in business. The fundamental source of competitive advantage is assets. This research use a Barney’s theory in determining strategic resources to achieve competitive competitiveness called Resource-Based View (RBV). The purpose of this research are to determine the influence of: (1) tangible assets on competitive advantage strategy, (2) intangible assets on competitive advantage strategy, (3) company capability on competitive advantage strategy, and (4) competitive advantage strategy on company performance. The exploration techniques utilised are quantitative and Partial Least Square (PLS). The results showed that the tangible assets and company capability have a strong influence and positively contribute to competitive advantage strategy, meanwhile intangible assets have a weak influence and negatively contribute to competitive advantage strategy, and competitive advantage strategy has a strong influence and positively contributes to company performance.
Selection of alternative solution for implementing green productivity of milk agroindustry in Malang Raya Andan Linggar Rucitra; Ardaneswari Dyah Pitaloka Citraresmi; Widhistya Kartikaningrum
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 2 (2022)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2022.005.02.10

Abstract

The dairy agroindustry in Malang Raya has high development potential due to the increasing market demand for dairy products. Previous studies have analyzed the application of green productivity at SMEs Milk X in Malang City and proposed alternative solutions to make liquid organic fertilizers, install wastewater treatment equipment, and utilize wastewater as hydroponic growing media. This study aimed to follow up the results of previous studies, focusing on selecting alternative solutions to be applied to SMEs Milk X and analyze the green productivity index (GPI) value from the selected alternative solutions. In selecting alternatives, the analytical hierarchy process (AHP) method was used with data obtained from questionnaires. The results obtained indicate that the selected alternative solution that potentially to be applied in the SMEs Milk X was the manufacture of liquid organic fertilizer. In this alternative, the GPI value increased from 0.24 to 1.078.
Peningkatan Efisiensi Produksi Teh Bunga Rosela di UMKM Anugerah Alam Wilis Melalui Diseminasi Food Dehydrator Beauty Suestining Diyah Dewanti; Andan Linggar Rucitra; Wendra Gandhatyasri Rohmah; Dhita Morita Ikasari; Mofit Jamroni; Adelya Desi Kurniawati
Jurnal Pengabdian Masyarakat dan aplikasi Teknologi Vol. 4, No. 2: October 2025
Publisher : Institut Teknologi Adhi Tama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.adipati.2025.v4i2.7621

Abstract

Teh bunga rosela merupakan bagian dari minuman herbal yang semakin popular. Minuman ini dibuat dari bunga kering Hibiscus sabdariffa dan memiliki rasa yang segar dan asam. Produksi teh rosella membutuhkan waktu 2 hari untuk sekali proses produksi. Waktunya 80% dibutuhkan untuk penjemuran kelopak bunga rosela yang mengandalkan panas sinar matahari. Jika keadaan mendung atau musim hujan, produksi teh rosela menjadi kurang efisien dan butuh waktu lebih lama sehingga kesulitan untuk meningkatkan kapasitas produksi pada waktu permintaan tinggi atau pada masa panen bunga rosela sedang melimpah. Pengeringan menggunakan sinar matahari membutuhkan waktu yang lama, kualitas produk yang tidak seragam, serta kemungkinan terjadinya kontaminasi. Solusi yang ditawarkan untuk menyelesaikan permasalahan yaitu adanya penguatan teknologi fasilitasi produksi dengan food dehydrator sehingga akan bisa meningkatkan efisiensi proses dan kualitas produk dengan maksimal. Sehingga diharapkan dengan adanya food dehydrator untuk proses pengeringan maka kadar air rosela kering bisa mencapai 5-7%, waktu pengeringan maksimal 24 jam dengan suhu pengeringan maksimal 70°C.Kata kunci: bunga rosela, food dehydrator, minuman herbal, pengeringan
Co-Authors Adelya Desi Kurniawati Ardaneswari Dyah Pitaloka Citraresmi Beauty Suestining Diyah Dewanti Dhita Morita Ikasari Faizatul Amalia Jamroni, Mofit Novi Haryati Wendra Gandhatyasri Rohmah Widhistya Kartikaningrum