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All Journal Jurnal Teknologi Industri Pertanian JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Agricore: Jurnal Agribisnis dan Sosial Ekonomi Pertanian Unpad JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) Kumawula: Jurnal Pengabdian Kepada Masyarakat Bina Ekonomi: Majalah Ilmiah Fakultas Ekonomi Universitas Katolik Parahyangan Agroindustrial Journal International Journal of Management and Business Economics Almufi Jurnal Sosial dan Humaniora
Dwi Purnomo
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Industri Pertanian Universitas Padjajaran
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Pengembangan Bisnis Beras Organik Berbasis Sociopreneurship Menggunakan Business Model Canvas (Bmc) Di Gapoktan Simpatik Desa Mekarsari Kecamatan Cisayong Kabupaten Tasikmalaya Febby Ihsani; Dwi Purnomo; Irfan Ardiansah
Jurnal Ekonomi Pertanian dan Agribisnis Vol 4, No 2 (2020)
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.2020.004.02.2

Abstract

Permintaan produk beras organik cenderung meningkat 20 persen setiap tahunnya. Hal tersebut menjadi peluang pasar yang sangat menjanjikan bagi pelaku usaha atau kelompok tani. Salah satu kelompok tani di Kabupaten Tasikmalaya yang memproduksi beras organik adalah Gapoktan Simpatik. Pemasaran produk Gapoktan Simpatik meliputi pasar lokal dan ekspor, namun kuantitas permintaan pasar lokal lebih rendah dibandingkan pasar ekspor. Upaya untuk meningkatkan permintaan pasar lokal perlu dilakukan terobosan dalam meningkatkan jumlah penjualan, memperluas pasar, menjaga keberlanjutan bisnis dan memberikan dampak sosial pada masyarakat luas. Pengembangan produk beras organik dilakukan berdasarkan buku Design a Better Business diikuti proses validasi, evaluasi dan modifikasi berulang pada setiap perkembangan. Riset ini menggunakan Business Model Canvas yang akan dikembangkan menjadi Social Business Model Canvas. Evaluasi dilakukan sebanyak dua kali pada Business Model Canvas sehingga dapat dihasilkan menjadi Social Business Model Canvas. Hasil dari riset ini menunjukkan bahwa penggunaan tools tersebut dapat meningkatkan penjualan produk beras organik, menciptakan inovasi dari produk turunan yang dihasilkan, dan meningkatkan kapasitas masyarakat dari segi ekonomi maupun segi intelektual.
The Comparation Study of Pasteurized "Fruits Up" Products Using TPC (Total Plate Count) Method Bunyamin Anas; Siahaan Putri Natasha; Purnomo Dwi; Nawawi Marlis
Agroindustrial Journal Vol 6, No 1 (2019)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (175.883 KB) | DOI: 10.22146/aij.v6i1.53955

Abstract

Fruits Up is one of the small and medium sized enterprises (SMEs) which is engaged in developing puree mango beverage. To satisfy the consumer, Fruits Up decided not to use chemical preservatives as a solution to be a healthy drink with longer shelf life time product. The purpose of this research is to conduct pasteurization process on Fruits Up product as solution of increasing product shelf life time without the use of chemical preservatives. Comparison of existing products will be analyzed using microbiological quantitative analysis with Total Plate Count (TPC) method and presented in the form of Standard Plate Count (SPC). The sampling method was using a Completely Randomized Factorial Design with difference room temperature and storage time (1 day, 3 day and 5 day). According to the result, the least amount of bacteriology is present in the pasteurized Fruits Up product with H1 storage of refrigerator temperature (10°C) and the highest amount is found on Fruits Up products that have not been pasteurized with H5 storage of room temperature (26°C). Based on the results, a significant decrease in TPC occurs during the pasteurization process so that the pasteurization process is highly recommended to be performed permanently
Measurement of Social Impact of Community Empowerment Program Based Processed Product Using SBMC Maters (Study Case: Manggo Puree Fruits Up Social Business) Dwi Purnomo; Anas Bunyamin; Asri Iswa Nurbaiti; Marlis Nawawi; Diana Sari; Wahyu Gunawan
Agroindustrial Journal Vol 6, No 2 (2019)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (383.944 KB) | DOI: 10.22146/aij.v6i2.56954

Abstract

Fruits Up designed as Agro-Industrial businesses with social business platform. Furthermore, this business is designed to provide a broad impact by connecting value chain and benefits from the village to the city. In its efforts, there are many key partners involved in the business model. Reinforcement of key partners is very important to keep the business sustainable. This research aims to find out the social impact brought by the business. The method used is descriptive with interviews in depth. To illustrate the social impacts of Fruits up Business used Social Business Model Canvas (SBMC). This research also produced a map that describe the distribution of impacts in qualitative and quantitative results from observations that done for 2 years. SBMC ripeness level measured through social impact measurement tools that designed specifically through Forum Group Discussion with stakeholders. Based on the analysis of the Social Business Model Canvas, Fruits Up successfully deliver measurable impacts to the community. Although financially fruits Up still needs to be much improved.
Strategi Pengembangan Produk pada Startup Trafeeka Coffee dengan Penambahan Rempah sebagai Variasi Rasa Divia Ramadina Hazzelia; Dwi Purnomo
Jurnal Ekonomi Pertanian dan Agribisnis Vol 5, No 2 (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.2021.005.02.14

Abstract

Kopi Susu Rempah, an innovative product of startup named Trafeeka Coffee, is expected to increase the market by doing an exact product development strategy. This research aims to create the formula of the  product that is preffered by customers. The method in the research used descriptive method, while the data analysis used qualitative analysis. The primary data were obtained through in-depth interviews. Stages of research were done by; designed a product development using the lean canvas tool, and the last step is market testing to analyze product acquisition by using a hedonic test. Customers are selected by purposive sampling methods. The validation data were evaluated by Minimum Viable Product (MVP) process by doing three iterations. The purpose implementation of lean canvas was to determined the best product development strategy, which focuses to get comprehensive, valid, reliable and objective data when it applied to the startup business. The results of this study showed a valid and ideal lean canvas design for Kopi Susu Rempah’s product, that delivered the new experience of drinking coffee with a unique taste and aftertaste sensation of herbs based from a highly desireble product formulation, so as to crease sales charts at the final stage.
Strategi Promosi dalam Meningkatkan Brand Awareness melalui Media Sosial Instagram pada Startup Trafeeka Coffee Ulan Rahmadhani; Dwi Purnomo; Totok Pujianto
Jurnal Ekonomi Pertanian dan Agribisnis Vol 5, No 2 (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.2021.005.02.09

Abstract

Persaingan bisnis dari waktu ke waktu semakin ketat yang menuntut para pelaku usaha baru (startup) untuk lebih kreatif dalam melakukan inovasi terhadap bisnis yang ingin dirintis dan dikembangkan. Pelaku usaha startup harus bisa menarik minat konsumen terhadap produk ataupun jasa yang ditawarkan. Tantangan dalam memulai sebuah bisnis diantaranya yaitu bagaimana agar produk dapat dikenal oleh masyarakat, hal ini erat kaitannya dengan membangun sebuah merek (brand). Salah satu yang dapat membangun sebuah merek yaitu kesadaran merek (brand awareness), kesadaran merek merupakan kemampuan sebuah merek untuk muncul dalam pikiran konsumen ketika sedang memikirkan suatu kategori produk tertentu. Salah satu upaya yang dapat dilakukan untuk meningkatkan kesadaran merek adalah dengan melakukan kegiatan promosi. Promosi digunakan untuk membujuk masyarakat agar mau membeli produk yang ditawarkan, penggunaan strategi promosi yang tepat dan sesuai dengan pasar akan berpengaruh kepada penjualan produk dan kesadaran merek. Penelitian ini bertujuan untuk meningkatkan kesadaran merek dengan melakukan kegiatan promosi pada media sosial Instagram melalui objek penelitian pada startup Trafeeka Coffee. Kegiatan promosi akan difokuskan melalui konten yang akan diunggah pada media sosial Instagram, konten akan dirancang menggunakan pendekatan design thinking sehingga didapatkan rancangan konten yang sesuai dengan keinginan audience. Terdapat lima tahapan design thinking yang digunakan pada penelitian ini yaitu empathize, define, ideate, prototype, dan test. Hasil dari penelitian ini didapatkan bahwa Trafeeka Coffee harus terus melakukan perbaikan terhadap kegiatan promosi dan konten Instagram Trafeeka Coffee dalam upaya meningkatkan kesadaran merek ke tingkatan yang lebih tinggi.
Determining Supporting Factors For Green Purchase Intentions In Agro-Industrial Products With The Analytical Hierarchy Process (AHP) Cindy Valerie; Dwi Purnomo; Irsyad Kamal
International Journal of Management and Business Economics Vol. 2 No. 1 (2023): October
Publisher : CV Putra Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58540/ijmebe.v2i1.426

Abstract

Environmental awareness surged globally and in Indonesia recently, sparking interest in eco-friendly products like Oatside oat milk. To leverage this trend, understanding green purchase intentions, which represent consumers' desire to buy environmentally friendly products, is crucial. Identifying factors that influence these intentions can offer valuable insights for businesses seeking to emulate Oatside's success in Indonesia. This research adopted a mixed-methods approach, combining qualitative and quantitative methods to uncover these factors from the perspectives of environmental experts and consumers. The study aims to support the growth of environmentally friendly agro-industrial products and sustainable consumption. The methodology involved interviews with five experts, expert-based weight and rank assessments using the Analytical Hierarchy Process, and validation through consumer ranking questionnaires. Fifteen factors supporting green purchase intentions for agro-industrial products emerged, including taste, product design, durability, raw materials, recyclable packaging, carbon footprint, waste management, social impact, curiosity, word of mouth, environmental concerns, knowledge, social influence, price perception, and self-image. Experts emphasized environmental knowledge (weight: 0.141), waste handling (weight: 0.124), and carbon footprint (weight: 0.101) as most important. Conversely, consumers prioritized taste, design, and curiosity. Some factors, like raw materials, durability, social influence, and self-image, held consistent importance for both groups. Notably, environmental knowledge exhibited a significant disparity in ranking, ranking first for experts but twelfth for consumers.
Impact Analysis of Activating the Creative Economy Ecosystem in Kendari City Sonia Nanda Shafara; Dwi Purnomo; Supriyadi
Almufi Jurnal Sosial dan Humaniora Vol 1 No 2: Juli (2024)
Publisher : Yayasan Almubarak Fil Ilmi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pelaku usaha ekonomi kreatif di Kota Kendari memiliki keinginan untuk bisa hidup dan berkembang dari karya yang dihasilkan. Namun, mereka memiliki keterbatasan dalam mengelola bisnisnya sendirian, sehingga membutuhkan sebuah ekosistem yang dapat membantu bisnisnya. Pada bulan Agustus 2022, telah dilaksanakan kegiatan aktivasi ekosistem ekonomi kreatif. Akan tetapi, program yang telah dibuat tidak dilaksanakan dan para partisipan melakukan pergerakannya secara individualis. Tujuan dari penelitian ini adalah untuk menganalisis dampak aktivasi ekosistem ekonomi kreatif Kota Kendari. Metode yang digunakan dalam penelitian ini adalah mix method dan berlandaskan theory of change. Metode kuantitatif digunakan untuk mengukur nilai kematangan dampak dari kegiatan yang telah dilaksanakan. Sedangkan, metode kualitatif digunakan untuk mengukur kedalaman alasan partisipan dalam penilaian kematangan dampak tersebut. Indikator yang digunakan dalam penilaian ini didapatkan melalui triangulasi data dari 7 pakar. Hasil penelitian ini menunjukan ada 14 indikator yang menunjukan nilai kematangan dari 4 dampak. Kualitas kematangan dampak tertinggi adalah terciptanya jaringan yang saling terkoneksi dalam memberdayakan usaha masing-masing. Hal ini disebabkan oleh motivasi yang kuat, kepedulian dari berbagai pihak, dan adanya semangat yang kuat dari pelaku ekonomi kreatif.
Co-Authors Adjat Sudradjat Anas Bunyamin Anas Miftah Fauzi Asri Iswa Nurbaiti Cindy Valerie Diana Sari Divia Ramadina Hazzelia E. Gumbira-Sa’id Edi Tri Haryanto Efri Mardawati Elni Hazar Indriantini Emi Sukiyah Ernah Ernah Febby Ihsani Herlina Napitupulu Ida Widianingsih Irfan Ardiansah Irsan Firmansyah Irsyad Kamal Khaswar Syamsu Marlis Nawawi Muhammad Tasrif Nawawi Marlis Patonah Aton Rina Devnita Roni Kastaman Ryan Hara Permana Salamun Taofik Salsabila Aliya Nabilah Siahaan Putri Natasha Sonia Nanda Shafara Supriyadi Timotius Setiawan Totok Pujianto Ulan Rahmadhani Wahyu Gunawan Wahyu Gunawan Wanodyo Sulistyani Wibawa Pradana Zakaria Zufialdi