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Mariatul Kiptiah
Jurusan Teknologi Industri Pertanian, Politeknik Negeri Tanah Laut
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Physics Public Health Social Sciences Other

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Journal : Agrointek

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PENERAPAN QUALITY FUNCTION DEPLOYMENT (QFD) UNTUK PENINGKATAN KINERJA INDUSTRI AMPLANG BERDASARKAN KEPUASAN PELANGGAN Nina Hairiyah; Mariatul Kiptiah; Bella Krestinawiyati Fituwana
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.10744

Abstract

Tanah Laut Regency, which is the center of tourism in South Kalimantan, has one of the superior products that are commonly used as souvenirs, namely amplang products. Currently, the competition for amplang products is getting stronger with the increasing number of amplang industries in Tanah Laut Regency, so a study is needed so that the Melati Group Amplang Industry can survive and compete. This study aims to determine what attributes affect the buyer's decision to buy amplang products, measure the level of satisfaction and consumer interests and identify strategic planning for improving the quality performance of amplang products using the Quality Function Deployment (QFD) method. This research was conducted in Takisung District, Tanah Laut Regency, using descriptive methods and a survey approach. The data collection technique was done by interviewing the VOC (Voice of Customer) through questionnaires and literature study. The data in this study were analyzed using the Quality Function Deployment (QFD). Based on the results of research conducted using the QFD method, there are 15 product attributes desired by consumers and translated into 8 technical responses in the House of Quality (HOQ). The level of customer importance to UD Kelompok Melati amplang product with the greatest value was the completeness of the packaging information attribute (4.40) and the importance level with the smallest value was the appropriate color attribute (3.67). The highest level of customer satisfaction with Amplang products is the price attribute that matches the quality (4.23), and the smallest level of satisfaction is the appropriate color attribute (3.60). Meanwhile, steps to improve the quality performance of amplang products, get priority attributes and technical response performed by SMEs (maintaining a distinctive and strong spice formula, selecting the quality of mackerel fish, speed of customer response, employee coterbuatordination and appropriate product selling prices). 
ANALISIS NILAI TAMBAH DAN ANALISIS EKONOMI ABON PISANG MUDA DENGAN PENAMBAHAN BUMBU MASAK HABANG Mufrida Zein; Nuryati Nuryati; Mariatul Kiptiah; Ema Lestari
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7906

Abstract

Banana kepok is one fruit that has many nutritional value that can usually be good processed into various foods because banana kepok has a delicious textur and can made abon. Abon is a food that is done by drying process based on beef, chicken and fish, abon can also made from a variety of other basic ingredients by modifying the new the young banana shredded with a new taste of habang season. The aims of these reseach is to now the acceptance of consumers, the economic analyze, and the added value of the product. The organoleptic test results from banana formulations 150 gram, chicken meat 20 gram, habang cooking spices 30 gram, 500 ml coconut milk, and brown sugar 50 gram, much acceptable to consumers due to fine texture and good taste. As for the result of economic analysis obtained HPP of Rp 3.689/banana wrop abon banana with the addition of habang seosoning, the BEP 15 packs of ± 1 month marketing resolts get a turnover of Rp 1.200.000.00. The added value ratios abtained for the young banana fruit commodity amounted to 74% with the percentage of benefit is 88%.
Co-Authors Ade Setia Rahman Adzani Ghani Ilmannafian Agung Nugroho Almira Ulimaz Amanda Chorunnisa’ Angelika Angelika Apifah Apifah Ayu Nurmalasari Bella Krestinawiyati Fituwana Binti Nafisatul Muthoharoh Devina Ayu Trisna Dian Permata Sari Dwi Atika Yulianti Ema Lestari Firmansyah Jamal Hasnan Bukhari Hermawan Susanto Heru Puji Winarso Huda, Mokhammad Miftakhul Ika Kusuma Nugraheni Irda Handriani Jesi Yardani Khatimatul Husna Khofifatul Hasanah Luluk Purnamasari Luthfina Ariyani M. Nur cholis M. Nur Manan Alfatah Maghfirotun Nikmah Maida Hayati Marlia Adriana Maulida Safitri Meldayanoor Mufrida Zein Muhammad Indra Darmawan Muhammad Padel Yasir Nahda Diva Najwa Nabiha Nina Hairiyah Novita Sari Nurul Huda Nurul huda Nuryati Nuryati Nuryati Nuryati Putri Ayu Amalia Firdaus Raden Rizki Amalia Rima Wulandari Tanti Ayu Safrida Titis Linangsari Wahyu Wahyu Yuliana Ningsih