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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Keteknikan Pertanian Agrointek Jurnal Penelitian Pascapanen Pertanian Buletin Teknologi Pasca Panen Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Abdimas Dewantara Agroindustrial Technology Journal Indonesian Food Science and TechnologyJournal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian International Journal of Community Service Learning International Journal of Social Science and Business Amerta Nutrition JURNAL PERTANIAN Molekul: Jurnal Ilmiah Kimia Jurnal Mutu Pangan : Indonesian Journal of Food Quality Indonesian Journal of Applied Research (IJAR) Jurnal UNITEK Indonesian Journal of Engagement, Community Services, Empowerment and Development (IJECSED) Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Pusat Inovasi Masyarakat JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)

Tjahja Muhandri

1)Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor Dan 2)South East Asian Food And Agricultural Science And Technology Center, Institut Pertanian Bogor, Bogor

Author-ID : 2516562

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Usaha dan Pengembangan Industri Kecil Berbasis Komunitas Lokal Fachry Noviar Singka; Nurmala K. Panjaitan; Tjahja Muhandri
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 9 No. 2 (2014): Manajemen IKM
Publisher : Institut Pertanian Bogor

House of Balikpapan Creative (RKB) is a small and medium industry that has been developed and focuses on hand made batik and recycle handicraft. This small industry involves local community that consists of disability people and housewife. The existence of RKB is formed by oil and gas company contribution to local community in their operations area through Corporate Social Responsibility program. Current condition of RKB needs development strategy systematically. This research is aimed toreview the current state of business, to review the performance and to formalize the business development strategy of RKB in an attempt to increase the independence and sustainability of the business. Data collection was done through observation; interviewand focus group discussion as well as disseminating a questionnaire to 30 respondents, which used RKB products. The data is analyzed descriptively where as IPA analyzes performance review. Internal Factor Evaluation Matrix, External Factor Evaluation Matrix, Internal External Matrix, Strength, Weakness, Opportunities and Threats (SWOT) Matrix Analysis along with Quantitative Strategy Planning Matrix (QSPM) analyze strategy development. Outcome mapping performance and consumer interests described the RKB need to allocate adequate resources for improving the performance of the product in terms of price, speed orders, precision workers and handling complaints and media promotion. Based on the SWOT and QSPM analysis, the most major strategic priorities which need to be implemented are organizational restructuring and management system, increase promotion, partnering with banking institutions, sets the market price strategy to confront the competition, improve the quality of service to customers.

Preferensi Konsumen dan Pedagang Mi Bakso terhadap Mi Basah Jagung Teknologi Ekstrusi Nurheni Sri Palupi; Feri Kusnandar; Tjahja Muhandri; Gema Buana Putra
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 9 No. 2 (2014): Manajemen IKM
Publisher : Institut Pertanian Bogor

Corn wet noodle produced by an extrusion technology is easily applicable in a small scale industry due to its low investment and simple technology and can use to produce corn wet or dried noodles using 100 % corn flour. Consumer perception of wet corn noodle is an important step prior to its commercialization. The research aimed to evaluate sensory acceptance and consumer preferences of corn wet noodle according to consumers and vendor opinion. Data was collected through direct interviews to respondents selected by a purposive sampling method. Respondents consisted of 20 meatball noodle vendor and 100 consumers. Data were analyzed with frequency tables, Wilcoxon rank test, and the Kruskal-Wallis test. Sensory attributes (flavor, aroma, texture, color, and aftertaste) and overall acceptance of the corn wet noodles were evaluated. The results showed that the sensory scores of corn wet noodle ranged from neutral (score 3) to slightly liked (score 4). Age, trading experience, and cooking procedure before serving of vendors did not have any significant effect to sensory product acceptance. Similarly, age, purchasing power, and the frequency of consumers in eating meatball noodles did not influence the product acceptance. The majority of vendors (85%) and consumers (72%) did not recognize wet noodle corn. As many as 80% of consumers stated that wet corn noodles were suitable for corn meatball noodle. 85% of vendors and 87% of consumers were willing to declare corn wet noodles in meatball noodle selling

Studi Kelayakan Pendirian Industri Kecil Pakan Ikan di Calingcing-Cianjur Syamsu Darman; Fransiska R Zakaria; Tjahja Muhandri
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 10 No. 1 (2015): Manajemen IKM
Publisher : Institut Pertanian Bogor

Problems about high price of fish pellets could overcome by producing fish pellets with local ingredients. The objectives of this study were: (1) to analyze the feasibility of small fish pellets industry establishment in Calincing, Cianjur. Aspect of potential market, marketing, human resources, management technique, and production technology are analyzed descriptively; (2) Analyze financial feasibility aspect (NPV orNet Present Value, IRR or Internal Rate of Return, net B/C or Benefit/Cost, and PBP or Payback Periode). Ingredients of pellets which used for Nila Tilapia (Oreochromis sp.) had according to standard formula of BBAPT Sempur, Bogor. The composition were 20 kg of local fish meal, 28 kg soybean meal, 33 kg rice bran, 10 kg palm karnel meal, 2 kg of fish oil, 3 kg tapioca flour, 1 kg vegetable oil, 2 kg of top mix vitamin and 1 kg of mineral. The process of fish pellets production as follows: (1) receipts and storage of ingredients, (2) sorting, (3) screening, (4) weighing and formulation, (5) mixing, (6) hot steaming the ingredients, (7) pelleting, (8) drying; and (9) packing. The potential demand for Tilapia fish pellets in Cianjur were 149,321.28 tons per year and 25,704.80 kg per year in Ciranjang region. The investment cost for the establishment of fish pellets industry which production capacity of 1 ton per day or 300 tons per year was Rp1,755,800,000. Value cost for fish pellets production per kg was Rp5.764 with selling price was Rp6.800/kg, it got average margin as Rp693/kg. Feasibility criteria value showed that NPV was Rp452.852.260,073 at a discount rate of 14% per year (decent), IRR was 25,04% (decent), Net B/C was 1,45 (decent), and PBP was 3,09 or 3 years, 33 days (worthy).

Strategi Pemasaran Produk Animasi PT Ayena Mandiri Sinema Aldrich Ilyas; Sapta Raharja; Tjahja Muhandri
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 11 No. 1 (2016): MANAJEMEN IKM
Publisher : Institut Pertanian Bogor

PT Ayena Mandiri Sinema (PT AMS) is one of the tenants (SMEs) fostered by the Incubator Center of Technology (BIT) BPPT, engaged in animation and multimedia. The main problem is when marketing Intellectual Property (IP) product animation, such as animated film called Super Neli. Animation film. Generally in Indonesia, marketing product animation of IP dominated by large companies both foreign and domestic, and there are also marketing partners which are quite influential. This make PT AMS be unable to compete with large companies, therefore, it is required a marketing strategy that consider mix marketing aspect and consumer preferences. In this study, identification consumer preference Business to Customer using Kano model is done, the result is dominated by one dimensional attributes while consumer Business to Business obtained attribute must be and one-dimensional dominant. So it becomes an opportunity to maintain and improve product quality to compete in the marketing mix. While the IFE and EFE matrix values of the environmental factors are 2.864 and 2.424, indicating that PT AMS in a position of growth/stability. The result of SWOT analysis that considered mix marketing aspect (product, price, promotion and place) are strategies, then evaluated by QSPM resulting priority strategy which is expanding the marketing network products animation with promotion and market penetration through cooperation with the agency.

Strategi Pemasaran Semen Beku Sapi Potong di BIB Lembang Eliza Diany; - Suryahadi; Tjahja Muhandri
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 11 No. 1 (2016): MANAJEMEN IKM
Publisher : Institut Pertanian Bogor

Artificial Insemination Agency (AIA) Lembang is one of frozen semen producer in Indonesia. AIA Lembang as the first received mandate from Government of Indonesia to produce frozen semen of beef cattle and dairy cattle in order to fulfill the of Artificial Insemination (AI) in Indonesia hopefully that Indonesia doesn’t always depend on imported frozen semen. The purposes of these research are (1) to identify and analysis external and internal factors that influence marketing of frozen semen of beef cattle from AIA Lembang, (2) to compile and formulate marketing strategy of frozen semen of beef cattle regarding product, price, promotion and distribution. In this research, identifying internal and external factors that influence marketing of frozen semen of beef cattle were done at AIA Lembang. Based on internal factors (strengths and weakness) and owned by AIA Lembang and external factors (opportunities and threats) facing by AIA Lembang, marketing strategy of frozen semen of beef cattle were formulated by using IFE and EFE matrixs. IFE score for AIA Lembang is 2,944 and EFE score is 2,316. Total score in EFE matrix is describing and identifying that company is in stable position in responding to external situation. Total score for IFE matrix is 2,944, shows that the strength owned by AIA Lembang can over come it weakness fairly enough. Total score EFE matrix is 2,316, shows that AIA Lembang good enough in responding to opportunity and minimize threat. The combination of IFE and EFE scoring in IE matrix shows that AIA Lembang position is in quadrant V namely stability and growth cell. It means that AIA Lembang is stable condition. The good strategies for this region are market penetration and product development. Using SWOT analysis (Strengths, Weakness, Opportunities, and Threats) produce 7 alternative strategy formula. Based on calculation in QSP matrix, the most interesting strategy produced is increase socialization and supervision to farmers on maintainance, feeding and reproduction management as well as animal health management.

Aplikasi Seven Tools pada Perbaikan Mutu Roundness Bakso Unyil di PT X Muhandri, Tjahja; Pratama, Andika Putra; Hunaefi, Dase
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 14 No. 1 (2019): Manajemen IKM
Publisher : Institut Pertanian Bogor

The roundness quality of small meatballs, called Bakso Unyil, produced by PT X has been considered non-uniform and in-competitive. Hence, roundness quality improvement has been becoming one of the priorities for increasing consumer acceptance. This research aims to identify the causes of the poor quality of Unyil Meatballs roundness and find a solution. The improvement methods were: identification of the causes of low quality of roundness (Plan), improvement trials based on alternative solution (Do), and implementation of corrective actions (Action). A total of 60 meatballs samples were taken from three batches (for each batch of 20 samples). Ishikawa Diagram, and histogram were conducted and analysed. Implementation of alternative solutions to improve roundness quality that have been carried out as follows: 1). adjusting the amount of dough in mixing step, 2). the installation of temperature measuring equipment in the preheater, 3). Usage standardization of ice, 4). improvement of phosphate and salt mixing techniques, 5). removal of baking powder, and 6). turn of blades in mixing cake. Result showed that those improvements were not only improve the roundness quality of Unyil meatballs but also improve the smoothness and reducing wrinkle conditions on the surface of Unyil meatballs

Peningkatan Mutu Sensori Bakso di IKM X Melalui Reformulasi Bumbu Muhandri, Tjahja; Hunaefi , Dase; Hafiz, Muhammad Farhan
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 14 No. 2 (2019): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.14.2.118-126

IKM X merupakan industri yang memproduksi tiga jenis bakso, yaitu Bakso Super Polos (BSP), Unyil, dan sari baso (SB) yang memiliki mutu di bawah kompetitor. Perbaikan mutu sensori dapat dilakukan untuk meningkatkan mutu dan daya saing produknya. Penelitian ini dilakukan melalui reformulasi bahan pada ketiga jenis bakso dengan acuan produk benchmark. Reformulasi terfokus pada komponen bumbu (garam, beef flavor, dan bawang putih) dan tidak mengubah proporsi daging, pati, dan bahan lainnya. Analisis yang dilakukan adalah uji organoleptik (uji ranking hedonik, dan uji beda dari kontrol) dan analisis proksimat. Hasil penelitian menunjukkan, formula terpilih bakso BSP adalah kadar garam, beef flavor, dan bawang putih berturut-turut 2.5%; 0.5%; 5% dari total bobot daging dan pati, Bakso Unyil 3.0%; 1.5%; 5% dan Bakso SB 2.5%; 0.5%; 3.5%. Bakso BSP dan SB belum dapat menyamai mutu sensori produk benchmark, sedangkan Bakso Unyil telah menyamai mutu sensori produk benchmark (rasa dan aroma). Hasil penelitian ini menunjukkan bahwa Bakso Unyil dapat lebih bersaing dengan produk pesaing dan telah memenuhi persyaratan SNI

Strategi Pengembangan Usaha Bandeng Duri Lunak Mandala Presto Berbasis Model Bisnis Kanvas Di Kabupaten Bogor Dasairy, Zulfa Sania; Hubeis, Musa; Muhandri, Tjahja
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 18 No. 2 (2023): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.18.2.180-189

Mandala Presto is one of the milkfish processing businesses in Bogor Regency. The business started producing soft-boned milkfish without packaging in 2011. Collaborating with 35 street vendors, they sold soft-boned milkfish in traditional markets and through door-to-door sales. In 2018, the owner changed the business model to focus on hygienic vacuum-packaged soft-boned milkfish. The aims of this study were (1) to identify internal and external factors influencing the development of Mandala Presto's soft-boned milkfish business, (2) to develop the implementation of Mandala Presto's soft-boned milkfish business model canvas for its business strategy, and (3) to determine the prioritized strategy choices from the nine elements of the business model canvas to enhance the growth of Mandala Presto's soft-boned milkfish business. The method used was the business model canvas to map the condition of Mandala Presto, followed by descriptive and quantitative analysis including the internal factor evaluation (IFE) matrix, external factor evaluation (EFE) matrix, internal-external (IE) matrix, strengths, weaknesses, opportunities, and threats (SWOT) matrix, and analytical hierarchy process (AHP) for business model improvement. The IFE calculation result is 3.32, and the EFE calculation result is 2.79, which are mapped in the IE matrix in cell IV, indicating that the business is in a growing and developing position. The priority strategy determination with AHP focuses on four elements of the business model canvas: key partners, key activities, channels, and key resources.

Analisis Strategi Untuk Meningkatkan Daya Saing Program Warung BAZNAS Kabupaten Sukabumi Findi, Muhammad; Muhandri, Tjahja; Ayu, Esti Rahmani
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 19 No. 2 (2024): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.19.2.120-126

Usaha mikro dalam penyerapan tenaga kerja merupakan sektor usaha yang berhasil mengurangi jumlah pengangguran. Warung BAZNAS terbentuk tahun 2019 sebagai usaha sembako berjumlah 50 warung. Tujuan penelitian ini adalah: 1. Mengidentifikasi jumlah Warung BAZNAS yang masih beroperasi dan yang tidak beroperasi (tutup). 2. Mengidentifikasi berapa persen Warung BAZNAS yang menjadi munfiq. 3. Menganalisis kekuatan, kelemahan, peluang dan ancaman Warung BAZNAS. 4. Menyusun strategi Warung BAZNAS. Data yang diperoleh menggunakan Matriks Kekuatan-Kelemahan-Peluang-Ancaman (SWOT) dan Lima Kekuatan Porter. Hasil penelitian menunjukan bahwa: 1. Warung BAZNAS yang semula berjumlah 50, kini hanya 33 yang masih beroperasi. 2. Jumlah Warung BAZNAS yang menjadi munfiq pada tahun 2021-2023 sebanyak 32 warung atau 64%. 3. Warung BAZNAS berada pada kuadran V termasuk perusahaan yang tahan dan mempertahankan. Fokus organisasi ini adalah terobosan di pasar dan pengembangan produk (David et al 2011). 4. Strategi analisis SWOT adalah pencatatan penjualan sederhana, pelayanan prima, diskon atau potongan harga, sistem pembayaran kepada distributor, pemilihan lokasi strategis, pengembalian barang kepada distributor, sistem pengiriman barang dari distributor, pengadaan barang dagangan dari distributor, harga jual yang bersaing. Sedangkan strategi Five Forces meliputi persaingan dalam industri yaitu warung sembako, potensi masuknya pesaing baru yaitu warung baru, potensi pengembangan produk substitusi yaitu keragaman produk sembako, daya tawar pemasok yaitu distributor, dan daya tawar konsumen yaitu persepsi harga

Faktor Keberhasilan Usaha UMKM Jajanan Asing Kaki Lima di Kota Serang Prasatya, Fauzan Anggi; Muhandri, Tjahja; Cahyadi, Eko Ruddy
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 12 No. 2 (2017): Manajemen IKM
Publisher : Institut Pertanian Bogor

The competition of food business is currently very strict and diverse product innovations. To achieve the market share and win the business competition needs to know the affecting success factors. This study has two main objectives that include the following to: (1) mapping the characteristics of non traditional street food entrepreneur in Serang City, (2) identify the most affected success factor of non traditional street food business. Sampling method was used by purposive sampling 100 respondents. The analytical method used descriptive analysis and binary logistic regression. This research showed most of successful vendor are woman, because they are very conscientious than mens and tend to avoid risk. Affecting success factors on non traditional street food business were price of the product, business name and start up capital.

Co-Authors . Subarna . Subarna . Subarna . Subarna . Sutrisno Ade Chandra Iwansyah Adib Al Hafizh Adil Basuki Ahza Afifah Zahra Agista Agus Sutriyono Aisyah Amanah Akhmad Sofyan Khalim Aldrich Ilyas Alexandi, Muhammad Findi Ambarwati, Karsi Aminullah Aminullah Aminullah Aminullah, Aminullah Andika Putra Pratama Anni Syafa’ah Antung Sima Firlieyanti Arifin Nugraha Atiqatul Maula Audia Ari Purwandani Auliana, Sigit Ayu, Esti Rahmani Badriah, Siti Bella Dwi Pasca Budi Nurtama Budi Setiawan Burhanuddin Burhanuddin C Hanny Wijaya Darwin Kadarisman Dasairy, Zulfa Sania Dase Hunaefi Dase Hunaefi Dede Robiatul Adawiyah Dede Yoga Ahmadi Dewi Fatmala Dian Herawati Dian Widiawati Dias Indrasti Dilla Ferawati Dimas Imam Ariefianto Disty Septieni Dwi Sadono Dwi Sutari Laksono Edi Santosa Efiyatul Wahidah Eko Hari Purnomo Eko Ruddy Cahyadi Elis Nina Herliyana Eliza Diany Ema S. Mulyani Endang Prangdimurti Fachry Noviar Singka Fadhilah Nur'azizah Fahim Muchammad Taqi Fahim Muhammad Taqi Fahma Yuliwardi Fahmi Hafid Faisal Anwar Faiz Khoerul Anam Faleh Setia Budi Faqih Udin dan Jono M. Munandar Meivita Amelia Fathia, Sarah Febby J. Polnaya Feri Kusnandar Fransiska R Zakaria Frido, Salsabila Safira Gema Buana Putra Gina Nur Rahmasari Gusti Randy Pratama Hadi Kurniawanto Hafiz, Muhammad Farhan Hamigia Zulkhaiar Harahap, Ali Musa Hartrisari Hardjomidjojo Harum Fadhilatunnur Heti Herawat Hunaefi , Dase Hunaefi, Dase Hunaefi, Dase Hunaefi, Dase Iryna Smetanska Ita Vera Ivan Mustakim Jaka Wijaya Kusuma Joesen, Pierce Joko Hermanianto Junita, Dini Kamelia, Emma Kumarga, Melania Febriana Lalu Danu Prima Arzani Lia Nurcahyani Lilis Nuraida MADE ASTAWAN Mariani, Dini Markus Jambormias Mega Safithri Mega Sefrina Miftakhur Rizki Hidayat Febrianto Mimah Mutmainah Mintarti Mintarti Monita Rekasih Mufti Abdillah Muh Khoyiman Muhammad Iqbal Fanani Gunawan Muhammad Irfan Hakim Musa Hubeis Nancy Dewi Yuliana Nina Ariesta Ninuk Purnaningsih Nugraha Edhi Suyatma Nur Asyik, Mochamad Nuri Andarwulan Nurlela, Lani Nurlela, Nurlela Nurmala K. Panjaitan Olivia Rezki Palupi, Nurheni Sri Papang Sulton Nularif Philipp Fuhrmann Prasatya, Fauzan Anggi Purwaningrum, Bunga Ayu Purwiyatno Hariyadi Qudsiyah, Ussy Siti Qudsiyah, Ussy Siti Qudsiyah Radiati, Ani Rahmawati, Lufi Karisma Rarasari Clorinita Utomo Rezki, Olivia Riezka Zuhriatika Rasyda Riska Tri Susanti Rizal Syarief Rizki Tri Rizki, Tri Roh santoso Rohani Islami Rokhani Hasbullah Rosiana Ulfa Rozana - Sandi, Olifia Mutiara Sapta Raharja Sarah Diana Yulianti SARASWATI SARASWATI SEDARNAWATI YASNI Sefrina, Mega Septieni, Disty Slamet Budijanto Sri Rahayu Sri Widowati Sri Yuliani Sri Yuliani Sri Yuliani Subarna - Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Sugihartini, Rahayu Lestari Sugiyono . Suhandi Suhandi Suhandi Suhandi, Suhandi Sumarto Sumarto Suryahadi (Suryahadi) Sutrisno Koswara Suyatma, Nugraha Edi Syamsu Darman Titi Candra Sunarti Tri Rizki Umi Cahyaningsih Uswatun Hasanah Uswatun Hasanah Utami, Sri Inten Warcito Wardhani, Ajeng Widyaningrum Kusuma Wawan Hermawan Winiati Pudji Rahayu Wowiling, Novie CH yermia, yermia yermia Yufriyana, Nur Yuli Sukmawati Yuningsih Zahra, Putri Aslamiah Zhofran Murtadho

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