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IMPLEMENTASI IOT UNTUK OPTIMASI BUDIDAYA TANAMAN HIDROPONIK PADA UKM RUMAH BALI HIDROPONIK UNTUK MENINGKATKAN EFISIENSI PRODUKSI Herdhiansyah, Dhian; Asriani, Asriani; Aksara, L. M. Fid
Jurnal Abdi Insani Vol 12 No 6 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i6.2274

Budidaya tanaman hidroponik merupakan solusi modern dalam pertanian yang menawarkan efisiensi lahan dan sumber daya. Namun, UKM seperti Rumah Bali Hidroponik menghadapi tantangan dalam menjaga konsistensi pengelolaan lingkungan tumbuh guna mencapai produktivitas optimal. Kegiatan Pemberdayaan Kemitraan Masyarakat (PKM) ini berfokus pada penerapan teknologi Internet of Things (IoT) sebagai upaya mengatasi tantangan tersebut, sehingga UKM dapat meningkatkan efisiensi produksi dan daya saing. Kegiatan ini menggunakan pendekatan pengembangan sistem IoT berbasis sensor untuk memantau parameter lingkungan secara real-time, termasuk suhu, kelembapan, pH, dan kadar nutrisi. Sistem ini terintegrasi dengan aplikasi berbasis cloud yang mendukung analisis data dan pengambilan keputusan otomatis. Selain itu, pelatihan intensif diberikan kepada mitra UKM untuk meningkatkan pemahaman dan keterampilan dalam memanfaatkan teknologi IoT secara maksimal. Implementasi sistem IoT menunjukkan hasil signifikan: (a) Penghematan Biaya Operasional: Efisiensi penggunaan sumber daya menghasilkan penghematan hingga 18% dari total biaya; (b) Peningkatan Pendapatan: Produktivitas dan kualitas hasil panen yang lebih baik meningkatkan pendapatan hingga 20%, didukung harga jual yang lebih kompetitif; (c) Aspek Teknis: Sistem IoT berhasil diterapkan dengan tingkat keberhasilan operasional mencapai 95%; (d) Aspek Edukasi: Peserta pelatihan mencatat peningkatan pemahaman teknologi hingga 90% berdasarkan hasil evaluasi; dan e. Aspek Ekonomi: Program ini memberikan manfaat nyata bagi keberlanjutan UKM, mencakup efisiensi sumber daya dan peningkatan profitabilitas. Penerapan teknologi IoT dalam budidaya hidroponik terbukti efektif meningkatkan efisiensi produksi dan keberlanjutan UKM Rumah Bali Hidroponik. Selain memberikan manfaat ekonomi yang nyata, program ini berhasil meningkatkan kompetensi teknis dan pemahaman peserta terhadap teknologi pertanian modern. Dengan keberhasilan ini, IoT berpotensi menjadi solusi strategis dalam pemberdayaan UKM pertanian di Indonesia.

Analisis pengembangan produk kue bagea menggunakan metode quality function deployment (QFD) Herdhiansyah, Dhian; Wahyuni, Andi Rini; Indarsyih, Yusna; asriani, Asriani; Sarinah, Sarinah; Asyik, Nur
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.22704

The aim of the research is to analyze the development of bagea cake products using the Quality Function Deployment (QFD) method. The research subjects were the parties involved in the micro business of bagea cake products, determining the number of samples using the Bernoulli formula. as many as 73. Determining the research location was carried out purposively. The analysis method used is Quality Function Deployment (QFD). The results of the research show that the development of bagea cake products using the QFD method shows that from 33 attributes, 6 attributes were obtained which were prioritized to be developed in accordance with consumer desires and needs with the highest value for each type of attribute, respectively: (1) taste attribute the bagea cake flavored product offered has its own characteristics with a value of 6.781 (3.00%), (2) the product texture attribute, namely bagea cake has a maturity standard that is in accordance with the food standards expected by consumers with a value of 6.863 (3.03%) , (3) product aroma attribute, namely the delicious and appetizing aroma of bagea cake with a value of 6.720 (2.97%), (4) product packaging design attribute, namely registered with BPOM (Food and Drug Supervisory Agency) with a value of 9.297 (3.43%), (5) product price attribute, namely the price of each bagea cake, is very suitable for the portion served with a value of 6.822 (3.26%) and (6) product quality attribute, namely the bagea cake product served has a distinctive characteristic with a value of 6.945 (3.07%). Technical requirements or technical responses for bagea cake products to meet consumer desires and needs start from providing raw materials, dough making process, dough forming process, baking process, cooling process, packaging process, inclusion of bagea cake product information on the packaging and attractive packaging design.

Analisis pengembangan produk abon ikan tuna menggunakan metode quality function deployment (QFD) Dhian Herdhiansyah; Sakinah Ambang; Muhammad Syukri; Asriani Asriani; Mariani Mariani
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.16247

The study's purpose was to analyze shredded tuna products' development using the Quality Function Deployment (QFD) method. Research subjects are parties involved in shredded tuna fish products' micro—business determination of the number of samples using the Bernoulli formula. as many as 60. QFD analysis stages include: (1) customer requirements analysis: (2) importance level analysis: (3) satisfaction level analysis: (4) goal value analysis (improvement targets to be achieved): (5) improvement ratio analysis: (6) sales point analysis: (7) natural weight analysis: (8) normalized raw analysis (8) technical requirements analysis: (9) technical requirements score analysis: (10) customer requirements score analysis: (11) technical correlation analysis: and (12) analysis of technical correlation scores. The study's results showed that 34 attributes of shredded tuna products were obtained from as many as 11 technical responses proposed in product development. Furthermore, from the 11 technical responses, eight technical answers were obtained that had a significant influence on the product development plan, including: (1) choosing to use easy-to-read fonts/writings; (2) information on the manufacture of packaging designs: (3) information on the nutritional value of shredded tuna fish in the manufacture of new packaging designs; (4) adding to the composition of the ingredients; (5) inspection of the composition and quality of raw materials; (6) the love tagline for Indonesian products in the new packaging design; (7) make packaging designs with new product brands; and (8) the innovation of making shredded tuna with a variety of new flavors.

Analisis pengembangan produk kue bagea menggunakan metode quality function deployment (QFD) Dhian Herdhiansyah; Andi Rini Wahyuni; Yusna Indarsyih; Asriani asriani; Sarinah Sarinah; Nur Asyik
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.22704

The aim of the research is to analyze the development of bagea cake products using the Quality Function Deployment (QFD) method. The research subjects were the parties involved in the micro business of bagea cake products, determining the number of samples using the Bernoulli formula. as many as 73. Determining the research location was carried out purposively. The analysis method used is Quality Function Deployment (QFD). The results of the research show that the development of bagea cake products using the QFD method shows that from 33 attributes, 6 attributes were obtained which were prioritized to be developed in accordance with consumer desires and needs with the highest value for each type of attribute, respectively: (1) taste attribute the bagea cake flavored product offered has its own characteristics with a value of 6.781 (3.00%), (2) the product texture attribute, namely bagea cake has a maturity standard that is in accordance with the food standards expected by consumers with a value of 6.863 (3.03%) , (3) product aroma attribute, namely the delicious and appetizing aroma of bagea cake with a value of 6.720 (2.97%), (4) product packaging design attribute, namely registered with BPOM (Food and Drug Supervisory Agency) with a value of 9.297 (3.43%), (5) product price attribute, namely the price of each bagea cake, is very suitable for the portion served with a value of 6.822 (3.26%) and (6) product quality attribute, namely the bagea cake product served has a distinctive characteristic with a value of 6.945 (3.07%). Technical requirements or technical responses for bagea cake products to meet consumer desires and needs start from providing raw materials, dough making process, dough forming process, baking process, cooling process, packaging process, inclusion of bagea cake product information on the packaging and attractive packaging design.

Tingkat Pemahaman Petani Kakao Terhadap Inovasi Bubuk Coklat Asriani SP.,M.Sc
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 2 (2020): Jurnal Agroindustri Halal 6(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v6i2.2655

ABSTRAK Kakao di Kabupaten Kolaka hanya dijual dalam bentuk biji kakao kering dan belum ada yang mampu mengolah menjadi produk lain. Adapun tujuan dari kegiatan ini adalah yaitu (1) meningkatkan pengetahuan cara mengolah biji kakao menjadi bubuk coklat pada kelompok tani kakao (2) meningkatkan keterampilan sekaligus menumbuhkan jiwa wirausaha kelompok tani kakao. Metode kegiatan meliputi observasi lokasi, diikuti dengan penyampaian materi/teori dengan metode ceramah dan diskusi tentang cara pengolahan biji kakao menjadi bubuk coklat tahap selanjutnya dilakukan pelatihan dan praktek langsung yang diakhiri dengan evaluasi. Hasil kegiatan menunjukkan bahwa setelah mengikuti kegiatan ini terjadi peningkatan pemahaman dan pengetahun cara pengolahan biji kakao menjadi bubuk coklat sebesar 90 persen dan pemahaman serta minat kewirausahaan kelompok tani kakao meningkat menjadi 60 persen. Kata kunci : Kakao, inovasi ,penyuluhan, bubuk coklat

Analysis of the Trading Margin of Micro Scale Tempe Processing Business in South Konawe Regency Dhian Herdhiansyah; Nasrullah Nasrullah; La Rianda; Asriani Asriani
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v7i1.3373

This study aims to analyze the trading margin of tempe processing business a micro-scale in the South Konawe Regency. The Determination of the location of the study was done deliberately (purposive sampling). The sampling method used in this research is the census method technique, in which the sample used in this study is the tempe business Micro A, Micro B, Micro C, Micro D, Micro E, and Mikro F, documents and literature. The analysis used is the trading system margin analysis. The results showed that the comparison of prices in each chain actor, the highest business margin of micro-scale tempe business was tempe F with the trading margin of collector traders by 24%, collectors to market traders 26.47%.

Pengembangan Agroindustri Sagu Menjadi Cemilan Sehat “Bagea Sahe” Melalui Identifikasi Preferensi Konsumen di Sulawesi Tenggara Asriani Asriani; Juwita Juwita; Dhian Herdhiansyah
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Universitas Djuanda

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

Penelitian ini bertujuan untuk menganalisis preferensi konsumen terhadap atribut cemilan sehat ”Bagea Sahe“ yang berasal dari bahan baku sagu dan jahe. Penentuan lokasi dilakukan dengan metode purposive. Pemilihan responden dengan teknik convenience sampling, jumlah responden sebanyak 30 orang yang bertindak sebagai konsumen. Teknik analisis data dengan menggunakan skala likert. Variabel yang digunakan berupa atribut rasa, tingkat kemanisan, tekstur, cemilan sehat dan kemasan terhadap cemilan “Bagea Sahe” Hasil analisis diketahui bahwa tingkat preferensi responden paling tinggi terdapat pada atribut cemilan sehat (3,65) dan yang paling rendah adalah atribut kemasan (2,37).Kata kunci : Preferensi, konsumen, agroindustri, sagu, bagea sahe.

Preferensi Masyarakat Terhadap Agroindustri Kerupuk Sagu Melalui Pendekatan Uji Organoleptik Asriani; Ahmad Hamundu; Dhian Herdhiansyah
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.6065

Sago crackers are a local food agroindustry product that is being developed into food made from sago to support food diversification programs. This study aims to describe sago crackers' processing and test consumer preferences for sago crackers to develop the sago agroindustry. Respondents used by student consumers and the general public were 20 consumers using the five senses in the form of taste, aroma, texture, color, and packaging. The consumer's preference level test was conducted through an organoleptic approach test. The analytical technique used is descriptive quantitative using a Likert scale. The test results showed that the assessment of sago cracker products with the highest taste attribute was 45% (like), the highest texture rating was 56% (like), the highest aroma rating was 46% (like), and the highest color rating was 45% (neutral). Meanwhile, the highest packaging attribute assessment was 60% (do not like). Thus, consumer preferences for the attributes of crackers are, on average good, except for the packaging attributes, which are not good, so the packaging attributes need to be improved.

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