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Analisis Produktivitas dan Profitabilitas Produksi Sari Apel dengan Metode American Productivity Center di KSU Brosem Panji Deoranto; Alifia Harwitasari; Dhita Morita Ikasari
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 5, No 3 (2016)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakPenelitian ini bertujuan untuk mengetahui tingkat produktivitas dan profitabilitas yang telah dicapai, melakukan evaluasi terhadap faktor-faktor penyebab rendahnya produktivitas dan profitabilitas, serta mencari solusi untuk meningkatkan produktivitas dan profitabilitas KSU Brosem. Penelitian ini menggunakan metode American Productivity Center (APC) untuk melihat hubungan antara tingkat produktivitas dan profitabilitas. Berdasarkan hasil pengolahan data yang telah dilakukan dari April 2014 hingga Desember 2015 menunjukkan bahwa nilai ratarata produktivitas input total KSU Brosem sebesar 2,237 dan indeks produktivitasnya sebesar 100,190, sehingga dikatakan baik. Nilai indeks produktivitas terendah terdapat pada bulan Desember 2015 yaitu sebesar 84,101. Rendahnya produktivitas disebabkan pemborosan pemakaian input perusahaan. Nilai rata-rata tingkat profitabilitas input total KSU Brosem sebesar 1,999 dan indeks profitabilitasnya sebesar 89,524, sehingga dikatakan rugi. Rendahnya profitabilitas disebabkan harga bahan baku naik, jam lembur, dan Tarif Dasar Listrik (TDL) meningkat. Peningkatan produktivitas KSU Brosem dilakukan dengan cara inspeksi yang ketat dan meningkatkan kontrol terhadap bahan baku yang dikirim supplier, memberi peringatan dengan pemotongan gaji, meningkatkan kesadaran tenaga kerja untuk menghemat energi, dan investasi penggantian mesin. Peningkatan profitabilitas KSU Brosem dapat dilakukan dengan cara menjalin kerjasama yang baik dengan supplier, meningkatkan kecepatan operasi untuk mengurangi upah lembur, dan meningkatkan kesadaran tenaga kerja untuk hemat energi.Kata kunci: sari apel, pemasaran, strategi, SWOT, QSPM AbstractThe aim of this study is to find out, do evaluating of the causing low and find the solutions to increase both productivity and profitability KSU Brosem. This study uses American Productivity Center to see the correlation between the level of productivity and profitability. The result of data analysis from April 2014 to December 2015 showed that the productivity’s average of total input was 2.237 and index score was 100.190. The lowest productivity index found in December 2015 which amounted to 84.101. The low of productivity is caused by the waste of input. The profitability’s average of total input was 1.999 and index score was 89.524 which was considered as loss condition. The low of profitability is caused by the increase of raw materials cost, overtime hours, and electricity cost. The improvement on productivity is done by doing tight inspection and increasing the control toward raw materials, giving warnings and salary reduction, increasing the awareness in saving the energy, and the investment on new machine. The improvement on profitability is done by establishing good cooperation with the supplier, increasing the operation speed, and increasing the awareness to save the energy.Keywords: apple beverage, marketing, strategy, SWOT, QSPM

ANALISIS PERSEPSI KONSUMEN MENGGUNAKAN METODE IMPORTANCE PERFORMANCE ANALYSIS DAN CUSTOMER SATISFACTION INDEX Lulu Dian Anggraeni; Panji Deoranto; Dhita Morita Ikasari
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 4, No 2 (2015)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstrak Tujuan penelitian ini adalah mengetahui tingkat kepentingan setiap atribut berdasarkan metode Importance Performance Analysis (IPA) dan mengetahui tingkat kepuasan konsumen berdasarkan metode Customer Satisfaction Index (CSI). Penelitian ini menggunakan bauran pemasaran 7P yaitu Product (produk), Price (harga), Place (tempat/lokasi), Promotion (promosi), People (orang), Process (proses), dan Physical Evidence (bukti fisik). Berdasarkan diagram kartesius, atribut yang masuk pada kuadran I adalah atribut yang kinerjanya perlu ditingkatkan dan dilakukan evaluasi tiap bulan agar mengetahui keinginan dari konsumen. Atribut yang masuk dalam kuadran II adalah atribut yang perlu dipertahankan kinerjanya dan sudah memuaskan konsumen. Atribut yang masuk dalam kuadran III adalah atribut yang memiliki prioritas rendah dan kuadran IV adalah atribut yang dianggap kurang penting oleh pelanggan tetapi kinerja restoran sudah sangat baik. Hasil penelitian menunjukkan bahwa tingkat kepuasan konsumen secara menyeluruh (berdasarkan nilai CSI) sebesar 0,66 dan terletak di rentang nilai 0,66-0,80 yang menunjukkan bahwa indeks kepuasan pengunjung adalah kriteria “Puas”.Kata kunci: CSI, IPA, persepsi konsumen, restoranAbstract The purpose of this study was to determine the level of importance of each attribute by Importance Performance Analysis (IPA) and know the level of customer satisfaction based methods Customer Satisfaction Index (CSI). This study uses marketing mix 7P namely Product (product), Price (prices), Place (where / location), Promotion (promotion), People (people), Process (process), and Physical Evidence (physical evidence). Based on the Cartesian diagram, the attributes that go in the first quadrant is an attribute whose performance needs to be improved and to be evaluated every month in order to determine the wishes of the consumer. Attributes included in quadrant II are the attributes that need to be maintained and its performance has been satisfactory consumer. Attributes included in quadrant III is an attribute that has a low priority and the quadrant IV are the attributes that are considered less important by customers but the performance has been very good restaurant. The results showed that the overall level of customer satisfaction (based on the value CSI) of 0.66 and is located in a range of values from 0.66 to 0.80 indicating that visitor satisfaction index is the criterion of "Satisfied".Keywords: Consumers perception, CSI, IPA, Restaurant

ANALISIS KELAYAKAN TEKNIS DAN FINANSIAL PRODUKSI SOSIS JAMUR TIRAM PADA SKALA INDUSTRI KECIL (STUDI KASUS DI BUDIDAYA JAMUR TIRAM ‘WAHYU’ KOTA MOJOKERTO) Meta Fitri Harlistaria; Wignyanto Wignyanto; Dhita Morita Ikasari
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 1, No 2 (2012)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Sausage is a type of food which is popular in the market and often consumed by people, especially children and teenagers. Therefore, oyster mushroom can be turned into sausage and becomes a solution for the vegetarians to substitute the meat. The method used to analyze the technical aspects is an approach to the raw material availability. However, the method used to analyze the financial aspects is the calculation of HPP, BEP, and R/C Ratio. The production of oyster mushroom sausage will be done in UKM Wahyu Mojokerto with the capacity of 10 kg oyster mushroom per day which will produce 110 oyster mushroom sausages and the need of 11 vacuum packaging and 2 labors. The work hours start from 08.00 am to 1.40 pm for 5 days. The production process is carried out every one cycle per day by using the main machine that is sausage filler. The result of the oyster mushroom sausage production in UKM Wahyu is calculated from the financial aspects (HPP) Rp 1.666,75 with the selling price Rp 2.000,00. Therefore, the BEP is 13.308 units and Rp 26.617.544,51 while the R/C Ratio is 1,2. It means that the production of oyster mushroom sausage has met the standards of business efficiency that can be said to be profitable and viable. Key word: financial aspects, technical aspects oyster mushroom sausage.

ANALISIS PRODUKTIVITAS DENGAN METODE MULTI FACTOR PRODUCTIVITY MEASUREMENT MODEL Yolandha Angelica Agry Culturianingtyas; Panji Deoranto; Dhita Morita Ikasari
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 3, No 1 (2014)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstrak Tujuan dari penelitian ini adalah untuk mengetahui tingkat produktivitas perusahaan dan usulan untuk meningkatkan produktivitasnya di masa mendatang menggunakan Metode Multi Factor Productivity Measurement Model. Dari hasil penelitian, tingkat produktivitas PT Inti Luhur Fuja Abadi sebesar 81.43% pada periode yang diukur (periode 2). Tingkat produktivitas ini mengalami penurunan produktivitas sebesar 18.57% dari periode dasar (periode 1). Hal ini menyebabkan perusahaan kehilangan peluang mendapatkan keuntungan sebesar Rp 136,293,924. Rencana usulan peningkatan produktivitas untuk PT Inti Luhur Fuja Abadi difokuskan pada input bahan baku terutama Kakap Merah dengan membuat perencanaan kuantitas bahan baku yang akan digunakan serta biaya pembelian bahan baku tersebut dengan permintaan dari konsumen agar lebih efisien dalam menghasilkan output.Kata Kunci :MFPMM, Pengukuran Produktivitas, Tingkat Produktivitas Abstract PT Inti Luhur Fuja Abadi is one of the companies in industrial freezing of fish and exported to several countries and have mission to consistently provide quality products and the best services to customers. However, it remains unknown how the conditions and the level of achievement of the company's performance over the years because this company has not yet done about productivity measurement. The aim of this study was to determine the level of productivity of the company and the proposal to increase the productivity in the future using MultiFactor ProductivityMeasurementModel method. The results showed that the level ofproductivityofPTInti Luhur Fuja Abadiof81.43% in the measured period (period 2). The level of productivity decreasedby18.57% from the base period(period 1). It caused the company lose an opportunity to get a profit ofRp136,293,924. Productivity improvements in the proposed plan ofPTInti Luhur Fuja Abadifocused on the input of raw materials, especially Red Snapper with a plan that adjusts the quantity of raw materials to be used and the cost of purchasing the raw materials to the demand of consumers to be more efficient in generating output.Keywords: Level of productivity, Multi Factor Productivity Measurement Model, Productivity Measurement

Beban Kerja Fisik Pekerja Pengolah Emping Jagung di UKM Sofia Kota Malang Rizky Luthfian Ramadhan Silalahi; Dhita Morita Ikasari; Riska Septifani; Ardaneswari Dyah Pitaloka Citraresmi; Panji Deoranto
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 7, No 1 (2018)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakSeluruh proses produksi pada UKM Sofia melibatkan kinerja manual manusia sehingga memiliki risiko cidera kerja tinggi. Tingkat beban kerja fisik yang dialami pekerja belum diketahui. Tujuan penelitian ini adalah menentukan tingkat beban kerja fisik pekerja pada UKM Sofia. Metode yang digunakan adalah pengukuran faktor fisiologis pekerja berupa denyut jantung (%HRR) dan konsumsi oksigen. Selain itu pengamatan terhadap suhu tubuh pekerja juga dilakukan untuk melihat pengaruh kegiatan bekerja pekerja terhadap suhu tubuh. Denyut jantung pekerja diukur menggunakan finger pulse oxymeter dan suhu tubuh diukur menggunakan termometer telinga, dilakukan sebelum, selama, dan sesudah pekerja bekerja. Tujuh pekerja pada UKM Sofia dijadikan objek penelitian untuk mengukur beban kerja tersebut. Hasil penelitian menunjukkan tingkat beban kerja fisik berdasarkan nilai %HRR dan konsumsi oksigen (liter/menit) adalah perebusan 23% (tidak terjadi kelelahan) 0,9 (berat), pencucian 1 31% (perlu perbaikan) 1,1 (berat), pencucian 2 31% (perlu perbaikan) 1,1 (berat), pengukusan 21% (tidak terjadi kelelahan) 1,1 (berat), pendinginan 10% (tidak terjadi kelelahan) 1,1 (berat), pemipihan dan penjemuran 15% (tidak terjadi kelelahan) 0,9 (sedang), pengayakan 9% (tidak terjadi kelelahan) 0,8 (sedang), dan penggorengan 16% (tidak terjadi kelelahan) 0,9 (sedang). Perbaikan sebaiknya dilakukan pada proses pencucian 1 dan 2 dikarenakan memiliki tingkat beban kerja fisik tertinggi.Kata kunci: beban kerja fisik, %HRR, kelelahan kerja, konsumsi oksigen, perbaikan kerja AbstractAll production process in UKM (SME) Sofia involving manual work, so it has a high risk of physical injury. Physical workload level endured by the workers has not identified yet. The method conducted was by measuring physiological factors of heart rate (%HRR) and oxygen consumption. Workers’ body temperature was also measured to analyze the work effect to body temperature. Heart rate measurement was done using finger pulse oximeter while body temperature using an ear thermometer, measured before, during, and after work. Seven workers at UKM Sofia were all involved to be these research respondents to measure the physical workload. Research results showed that physical workload based on %HRR and oxygen consumption (litre/minute) for boiling process 23% (low workload) and 0.9 (high), 1st washing process 31% (need improvement) and 1.1 (high), 2nd washing process 31% (need improvement) and 1.1 (high), steaming process 21% (low workload) and 1.1 (high), cooling process 10% (low workload) and 1.1 (high), drying process 15% (low workload) and 0.9 (medium), sieving process 9% (low workload) and 0.8 (medium), frying process 16% (low workload) 0.9 (medium). Improvements have to be done in the first and second washing process as they have the highest physical workload level.Keywords: %HRR, oxygen consumption, physical workload, work fatigue, work improvement

ANALISIS PENGARUH VARIABEL MARKETING MIX TERHADAP KEPUTUSAN KONSUMEN DALAM PEMBELIAN CUKA APEL Indra Kusuma Putra; Imam Santoso; Dhita Morita Ikasari
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 2, No 2 (2013)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstrak Tujuan dari penelitian ini adalah mengetahui pengaruh variabel marketing mix dan mengetahui variabel manakah yang dominan berpengaruh terhadap keputusan konsumen dalam pembelian cuka apel Tahesta. Metode penelitian yang dilakukan adalah dengan menyebarkan kuesioner kepada responden, kemudian menganalisis menggunakan analisis regresi berganda. Berdasarkan hasil penelitian didapatkan nilai persamaan koefisien regresi berturut-turut yakni X1 = 0.194, X2 = 0.149, X3 = 0.176, X4 = 0.348. Secara serempak semua variabel Marketing Mix 4P berpengaruh signifikan terhadap keputusan pembelian cuka apel Tahesta. Secara parsial variabel yang berpengaruh signifikan terhadap keputusan konsumen membeli cuka apel Tahesta adalah variabel produk dan variabel promosi.Kata kunci : marketing mix, perilaku konsumen, regresiAbstract This research aims to find out the influence of marketing mix variables and find out a variable that dominantly influences toward consumer’s desicion in purchasing it. Research was conducted by delivering questionnaire to respondents, then analysed it with multiple regression analysis. Based on research results, the equation of regression coefficient resulted the values respectively, which were X1 = 0.194, X2 = 0.149, X3 = 0.176, X4 = 0.348. These joint all of marketing mix variables 4P were significantly influential toward purchasing’s decision of the apple vinegar”Tahesta”. The significantly influential variables were product and promotion.Key words : marketing mix, consumer behavior, regression

Identification and Risk Analysis of Mozarella Cheese Production Process Farras Tsany; Imam Santoso; Dhita Morita Ikasari
Journal of Industrial and Information Technology in Agriculture Vol 1, No 2 (2017): DECEMBER 2017
Publisher : Universitas Padjadjaran

Mozzarella cheese is a food which is very risky to the growth of microorganisms since it has high water content by 54.1%. One way to overcome that problem is to identify and analyze the risks found in the production process of mozzarella cheese. Therefore, the researchers examined the identification and risk analysis of mozzarella cheese production process by conducting a case study in CV XYZ. The methods used were Failure Mode and Effect Analysis (FMEA) and Fault Tree Analysis (FTA). The results revealed that there were 11 risks from 8 steps of the production process. Of the 11 risks, the risks which were included in the critical risks were the risk of contamination during the curd clotting process, low-quality of milk, severe stretcher machine damage, and overly acidic cheese taste. The result of quantitative analysis of FTA indicated that the risk probability during mozzarella cheese production process was 0.110 or the risk was 11%. The probability with the highest value was the probability of contamination risk during the curd clotting process by 0.095. It indicated that contamination during the curd clotting process was the most probable risk in the future. The proposed recommendations for improvement are devising Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOP) based on the company's condition and it should be implemented properly. Then, improving communication with suppliers is also needed so that the company will always get high quality raw materials. Keywords: Qualitative Analysis, Quantitative Analysis, Dairy Product, Failure Mode and Effect Analysis, Fault Tree Analysis

ANALISIS PRODUKTIVITAS DENGAN MENGGUNAKAN METODE AMERICAN PRODUCTIVITY CENTER DI CV. CUPU ARTAMA JAYA, JOMBANG, JAWA TIMUR Dhita Morita Ikasari; Badaruzzaman Arya Dermawan; Panji Deoranto
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9312

CV. Cupu Artama Jaya is a chicken slaughterhouse managed by a private sector, located in Jombang, East Java. So far, CV. Cupu Artama Jaya has never measured productivity, but only evaluated financial benefits. This study aims to analyze the productivity index, profitability index and price repair index at CV. Cupu Artama Jaya. The method used in this research is the American Productivity Center (APC). APC is a method that compares historical data with current data to determine the level of productivity and company profitability. The historical data used in this study are March 2019 - February 2020. The results show that the lowest productivity index value is energy input of 69.975 and the highest productivity index is also energy input of 170.221. The lowest profitability index was energy input of 69.976 and the highest profitability index was also energy input of 170.283. The lowest price improvement index occurred in July 2019 and September 2019 at 0.998, while the highest price improvement index value occurred in February 2020 with a value of 1.002. Suggestions to increase productivity and profitability at CV. Cupu Artama Jaya includes adding job descriptions to employees to monitor energy use, setting quality standards and price limits for chickens received from breeders, arranging agreements related to the number of chicken orders with breeders, holding training for new workers, implementing sanctions related to employee discipline and considering apply overtime hours to reach production targets.

WORKERS’ MENTAL WORKLOAD IN INDONESIAN SMALL FOOD-PRODUCING BUSINESS: PRELIMINARY FINDINGS AT A CORN CHIPS BUSINESS Rizky Luthfian Ramadhan Silalahi; Anis Lilian Sari; Putri Intan Sriwahyuni; Dhita Morita Ikasari; Riska Septifani; Ardaneswari Dyah Pitaloka Citraresmi; Panji Deoranto
J@ti Undip: Jurnal Teknik Industri Vol 17, No 2 (2022): Mei 2022
Publisher : Departemen Teknik Industri, Fakultas Teknik, Universitas Diponegoro

This research investigated conditions of mental workload among workers in Indonesian small foodproducing business, and how work and workers characteristics might influence the workers’ mental workload. A corn chips business located in an industrial central of corn chips in Malang municipality, Indonesia was the research object, in which its seven workers were involved as participants. NASA-TLX measurement involving six mental workload subscales was deployed to observe the current state of workers mental workload, along with determination of mean WWL value as representation of mental workload level. Measured NASA-TLX subscales varied among tasks and subscales, with indications of exposures of mental workload to the workers. This was indicated by high ratings of Mental Demand, Temporal Demand, Effort, and Frustration subscales which reached 70, 80, 90, and 70, respectively. Mean WWL values were in the range of 46.00 to 70.67, with the highest value observed was on Task 2 with 70.67 and Task 5 has the lowest value of 46.00. It is suggested that tasks and workers characteristics could have different influence on the observed mental workload subscales ratings and WWL. This research provides base of understanding and findings on states of workers’ mental workload in Indonesian small food-producing business.

ANALYSIS OF TOMATO DATES BUSINESS DEVELOPMENT STRATEGIES USING BUSINESS MODEL CANVAS APPROACH AND SWOT-ANP Talitha Dea Azzaria; Wendra Gandhatyasri Rohmah; Panji Deoranto; Riska Septifani; Dhita Morita Ikasari
Jurnal Teknologi Pertanian 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Micro, Small, and Medium Enterprises (MSMEs) play an important role in developing the national economy. CV Firman SK is one of the MSMEs engaged in agroindustry located in Malang regency. CV Firman SK faced a revenue decline problem because of the covid-19 pandemic. Tomato dates are one of the superior products that experienced the most significant decrease in revenue compared to other products, which is a 50% revenue decrease. This research aims to determine the priority order of business development strategy. The methods used in this study are the BMC approach and integration of SWOT-ANP. The BMC approach maps the business model of CV Firman SK. The business model will be the basis for establishing alternative strategies using SWOT analysis. SWOT methods are integrated with ANP methods to make accurate priorities of business development strategies. The result showed that the highest priority and most recommended alternative strategy is the SO1 strategy, with a score of 0.350. Elements of BMC that need to be improved based on business development alternative strategies are channels, key partnerships, and value propositions. CV Firman SK is advised to implement a proposed business development strategy based on the order of the most prioritized strategies.

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