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All Journal Jurnal Teknik Industri J@TI (TEKNIK INDUSTRI) Agrointek JAM : Jurnal Aplikasi Manajemen Wacana, Jurnal Sosial dan Humaniora Journal of Innovation and Applied Technology Jurnal Teknologi Pertanian Jurnal Agroindustri Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Sains Teh dan Kina Jurnal Manajemen Pemasaran TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Soeropati: Journal of Community Service SEAS (Sustainable Environment Agricultural Science)

Panji Deoranto

Universitas Brawijaya

Author-ID : 251418

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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STUDI PREFERENSI KONSUMEN TERHADAP PASTA MANGGA PODANG (Mangifera indica L.) DENGAN METODE CONJOINT (STUDI KASUS PADA HOTEL-HOTEL DI KOTA BATU) Mirza N Qoddhar; Panji Deoranto; Sakunda Anggarini
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 2, No 1 (2013)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (435.578 KB)

Abstrak Tujuan penelitian ini adalah untuk mengetahui atribut yang berpengaruh terhadap preferensi serta tingkat preferensi konsumen pasta mangga podang (Mangifera indica L.). Metode penelitian yang digunakan adalah metode Conjoint. Responden yang diambil hanya hotel-hotel di kota Batu dan variabel independent (bebas) yang digunakan hanya 4 variabel (aroma, rasa, kekentalan dan warna). Hasil penelitian menunjukkan bahwa preferensi konsumen terhadap level atribut (karakteristik) pasta mangga podang adalah rasa lebih kuat rasa bahan tambahan paling disukai konsumen dengan nilai kegunaan sebesar 0,054, aroma lebih kuat aroma mangga podang disukai konsumen dengan nilai kegunaan sebesar 0,034, tingkat kekentalan yang kental lebih disukai konsumen dengan nilai kegunaan sebesar 0,047, dan warna coklat muda paling disukai konsumen dengan nilai kegunaan sebesar 0,018. Urutan atribut yang mempengaruhi preferensi pasta mangga podang yaitu rasa (38,24 %), kekentalan (30,88%), aroma (22,06%) dan warna 8,82%. Tingkat preferensi konsumen terhadap pasta mangga podang yang paling disukai konsumen terdapat pada profil 9 dengan kombinasi rasa lebih kuat rasa bahan tambahan, aroma lebih kuat aroma mangga podang, kekentalan yang kental dan warna coklat muda yang mempunyai nilai kegunaan total tertinggi yaitu 0,428.Kata Kunci : Preferensi Konsumen, Pasta Mangga, Metode Conjoint, Profil, HotelAbstract The purpose of this research is to find out what attributes that influence preference and the level of customer preferences podang mango paste (Mangifera indica L.). The method used is the method of Conjoint. Respondents were drawn only for hotels in Batu city and independent variables (independent) used only 4 variables (smell, flavor, consistency and color). The results showed that the preferences of consumers towards level attributes (characteristics) podang mango paste is a more robust flavor additives most preferred by consumers with utility value of 0.054, smell more powerful smell of podang mango consumers preferred the utility value of 0.034, the viscosity of the more viscous consumers preferred the utility value of 0.047, and a light brown color most preferred by consumers with utility value of 0.018. The order of the attributes that affect the preferences podang mango paste flavor (38.24%), viscosity (30.88%), smell (22.06%) and color (8.82%). The level of consumer preference towards podang mango paste most preferred by consumers are on profile 9 with a stronger flavor combinations taste additives, stronger smell podang mango smell, consistency is thick and light brown color that has the highest total utility value of 0.428.Keywords: Consumer Preferences, Mango Paste, Conjoint Methods, Profiles, Hotels

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (456.724 KB)

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 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.

Pengaruh Marketing Mix (7p) dan Perilaku Konsumen Terhadap Keputusan Pembelian Produk Healthy Food Bar di Malang Etty Carolina; Imam Santoso; Panji Deoranto
Wacana Journal of Social and Humanity Studies Vol. 18 No. 1 (2015)
Publisher : Sekolah Pascasarjana Universitas Brawijaya

Peningkatan aktivitas dan pendapatan penduduk, mendorong diperlukannya makanan yang praktis, mudah, cepat cara penyajiannya serta bergizi. Healthy Food Bar (HFB) merupakan produk yang mempertimbangkan nilai gizi yang tinggi dan praktis. Tujuan penelitian ini untuk mengetahui pengaruh secara simultan dan parsial variabel dalam marketing mix (atribut produk, harga, saluran distribusi, promosi, orang, proses, lingkungan fisik) serta dalam perilaku konsumen (faktorÂ lingkungan, individu, psikologis) terhadap keputusan pembelian HFB. Hasil penelitian dari 100 responden menunjukan variabel marketing mix (produk, harga, saluran distribusi, promosi, orang, proses, lingkungan fisik) dan perilaku konsumen (faktor lingkungan, individu, psikologis) secara simultan berpengaruh signifikan terhadap keputusan pembelian produk HFB. Secara parsial variabel marketing mix (produk, harga, saluran distribusi, promosi, orang, proses) dan variabel perilaku konsumen (faktor lingkungan, individu, psikologis) berpengaruh signifikan sedangkan variabel lingkungn fisik berpengaruh tidak signifikan terhadap keputusan pembelian produk HFB.Kata kunci : Healthy Food Bar, Marketing Mix, Perilaku Konsumen, Regresi Linier Berganda

Pengembangan Agro Techno Park (ATP) di Desa Donowarih Berbasis Diversifikasi Olahan Jeruk Sri Suhartini; Susinggih Wijana; Widya D R Putri; Panji Deoranto
Journal of Innovation and Applied Technology Vol 6, No 2 (2020)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2020.006.02.1

One of the local commodities such as oranges is popular in Donowarih village. In harvesting season, a high waste material was produced due to rotten orange fruit. Introducing post-harvesting technology to the community can help them to increase the economic values of the local commodities. The aim of this community development program was to transfer the technology and assist Donowarih Village to be one of the agro techno park (ATP) model in East Java. Several activities have been carried out include processing orange fruit into orange juice and orange jelly sweets. In this study, the creation of group-based agroindustry to process orange fruit has enable the group member to have more knowledge and skills, as well as potential additional income.

Redesigning Kerupuk Atom Packaging And Label Of Kube Jaya Abadi And Up2k Sawo Pengudang Village, Teluk Sebong Sub-District, Bintan District Susinggih Wijana; Panji Deoranto; Abi Karami; Nia Amalia Saputra; Danniary Ismail Faronny
Journal of Innovation and Applied Technology Vol 7, No 1 (2021)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2021.007.01.5

The processing of fishery products in an effort to increase the economic sector is carried out by the Kelompok Usaha Bersama (Kube) Jaya Abadi and the Usaha Peningkatan Pendapatan Keluarga (UP2K) Sawo located in Pengudang Village, Teluk Sebong Sub-district, Bintan District. Through the Doktor Mengabdi program, the Doktor Mengabdi and Kuliah Kerja Nyata Tematik at Universitas Brawijaya offer packaging and label redesign to increase selling value to become a superior product that can penetrate a wider market. Activities carried out include from gathering information through interviews via telephone and text messages to providing training and counseling on packaging and product labels. The result of this activity is knowledge about increasing the selling value of products through packaging and labels, as well as assistance with various equipment along with printed packaging and labels.

Employee Performance Assessment using Analytical Network Process and Rating Scale Riska Septifani; Panji Deoranto; Tiyas Widya Armanda
Jurnal Teknik Industri Vol. 21 No. 1 (2020): February
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Employee performance assessment is an essential aspect of a company. This study aims to assess employee performance based on Analytical Network Process (ANP) and rating scale. ANP was employed to determine the importance of the criteria. Meanwhile, the rating scale was used to analyze the results of the employee performance assessment. The results of the study showed the weights of the criteria. The highest to lowest weights in sequence included the skills to carry out tasks, job performance, ability to cooperate, employment relationship, and personality. Based on the assessment of fifty-three employees of HRD and Corporate Secretary and General Counsel Department, one employee showed outstanding performance, four employees exemplified high performance, forty-five employees met the standard performance, and three employees had low performance.

PENGARUH MARKETING MIX (7P) DAN PERILAKU KONSUMEN TERHADAP KEPUTUSAN PEMBELIAN PRODUK HEALTHY FOOD BAR DI MALANG Etty Caroline; Imam Santoso; Panji Deoranto
Jurnal Manajemen Pemasaran Vol. 15 No. 1 (2021): APRIL 2021
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/pemasaran.15.1.10-19

Abstrak: Peningkatan aktivitas dan pendapatan penduduk, mendorong diperlukannya makanan yang praktis, mudah, cepat cara penyajiannya serta bergizi. Healthy Food Bar (HFB) merupakan produk yang mempertimbangkan nilai gizi yang tinggi dan praktis. Tujuan penelitian ini untuk mengetahui pengaruh secara simultan dan parsial variabel dalam marketing mix (atribut produk, harga, saluran distribusi, promosi, orang, proses, lingkungan fisik) serta dalam perilaku konsumen (faktor lingkungan, individu, psikologis) terhadap keputusan pembelian HFB. Hasil penelitian dari 100 responden menunjukan variabel marketing mix (produk, harga, saluran distribusi, promosi, orang, proses, lingkungan fisik) dan perilaku konsumen (faktor lingkungan, individu, psikologis) secara simultan berpengaruh signifikan terhadap keputusan pembelian produk HFB. Secara parsial variabel marketing mix (produk, harga, saluran distribusi, promosi, orang, proses) dan variabel perilaku konsumen (faktor lingkungan, individu, psikologis) berpengaruh signifikan sedangkan variabel lingkungn fisik berpengaruh tidak signifikan terhadap keputusan pembelian produk HFB. Kata kunci : Healthy Food Bar, Marketing Mix, Perilaku Konsumen, Keputusan Pembelian, Regresi Linier Berganda Abstract: The improvement of activity and income the citizen need the practical, easy, fast, and nutritious foods. Healthy Food Bar ( HFB ) is a product that is considered a high nutritional value and practical. The purpose of this study was to determine the effect of variables simultaneously and partially in the marketing mix ( product attributes , pricing, distribution channels , promotion , people , process , physical environment ) as well as in consumer behavior ( environmental factors , individual , psychological ) to the purchasing decision HFB . The results of the study of 100 respondents showed variable marketing mix ( product , price , distribution channels , promotion , people , process , physical environment ) and consumer behavior ( environmental factors , individual , psychological ) simultaneously significant effect on product purchasing decisions HFB . In partial marketing mix ( product , price , distribution channels , promotion , people , process ) and consumer behavior variables ( environmental factors , individual , psychological ) significantly while the variable physical lingkungn insignificant effect on product purchasing decisions HFB . Keywords: Healthy Food Bar, Marketing Mix, Consumer Behaviour, Purchasing Decision, Multiple Linear Regression

Pengembangan Paket Kuliner Lokal Desa Ngadas Untuk Mendukung Wisata Taman Nasional Bromo Tengger Semeru (TNBTS) Panji Deoranto; Susenohaji; Claudia Gadizza Perdani; Elok Waziiroh; Saundra Rosallina Lutfi

Publisher : Institute for Research and Community Service in Universitas Yudharta Pasuruan

This service involves members consisting of lecturers, one of whom holds a minimum doctoral degree, while the other members hold a minimum master degree. While the other parties involved were students from the Community Service (KKN) and the Ngadas Village community as the main focus of the service. The service method uses a direct approach to the community by conducting training and mentoring gradually and continuously so that positive and significant results are obtained and beneficial to the community. Aside from the cultural aspect, the other wealth owned by Ngadas Village is the result of its agro-industry. Because of its location at an altitude of 2200 masl with an area of around 395 ha with hilly topography. Because it is more than 2000 meters above sea level, the temperature in Ngadas tends to be cold, the temperature around Ngadas ranges from 0 ° C to 20 ° C. This is what makes Ngadas Village very suitable for use as a farming location. There are a lot of plants that can be found in this village and are able to live well, including various kinds of vegetables, fennel, which are typical of the Ngadas village, and the best quality is potatoes. Potatoes in Ngadas Village are special because at first the seeds came from Australia and continued to grow until now.

Co-Authors Abi Karami Abiyyu Yazid Hilal Alifia Harwitasari Andreastika, Kristantiya Anis Lilian Sari Annike Yuliansastra Pratiwi Ardaneswari Dyah Pitaloka Citraresmi Ardaneswari Dyah Pitaloka Citraresmi Arie Febrianto Mulyadi Arif Hidayat Armanda, Tiyas Widya Asri Rachmat Rosidi, Asri Rachmat Asti Wardahniati Austria, Cesar Oliver Azimmatul Ihwah Badaruzzaman Arya Dermawan Claudia G. Perdani Claudia Gadizza Perdani Danniary Ismail Faronny Dhita Morita Ikasari Dhita Morita Ikasari Dwi Mahfudiana E.F. Sri Maryani Santoso Effendi, Mas'ud Effendi, Masâ€™ud Effendi, Masud Elok Waziiroh Endah Rahayu, Endah Erika Ayu Yuanita Etty Carolina Etty Caroline Fanani, Muchammad Hendro Risdianto Heru Mahmudi Ika Atsari Dewi Ikhda Nikmatul Mukharromah Ikhda Nikmatul Mukharromah, Ikhda Nikmatul Imam Santoso Imam Santoso IMAM SANTOSO Indah Putri Hariati Irnia Nurika Isti Purwaningsih Kralawi Sita Kralawi Sita, Kralawi Lulu Dian Anggraeni Ma’ruf Pambudi Nurwantara Mirza N Qoddhar Muhammad Arwani Muhammad I. Febrianata Muhammad Syukur Sarfat Nia Amalia Saputra Nisaul Fitriani Novianti Adi Rohmanna Nur Lailatul Rahmah Nurul Hazmi Hamidah Putri Intan Sriwahyuni Rahma, Novita Ainur Rahmadilla Alif Madia Putri Retno Astuti Riska Septifani Rizky Lutfian Ramadhan Silalahi, Rizky Lutfian Ramadhan Rizky Luthfian Ramadhan Silalahi Rohma, Rohma Sakunda Anggarini Saputra, Haris Agus Sari, Eva Novita Saundra Rosallina Lutfi Setyawan, Hendrix Yulis Shintya Atica Putri Siti Asmaul Mustamiroh Siti Asmaul Mustamiroh, Siti Asmaul Siti Asmaul Mustaniroh Siti Asmaul, Siti Sri Suhartini Sri Suhartini, PhD Suryanegara, Lisman Susenohaji, Susenohaji Susinggih Wijana Talitha Dea Azzaria Tiyas Widya Armanda Tri Candra Natalia Usman Effendi Wendra Gandhatyasri Rohmah Widya D R Putri Widya Dwi Rukmi Putri Wike Agustin Prima Dania Yolandha Angelica Agry Culturianingtyas Zidni Alvian Febri Kurniawan Zuliyan Agus Nur Muchlis Majid

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