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Winda Amilia
Fakultas Teknologi Pertanian Universitas Jember
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ANALISIS KEPUASAN KONSUMEN DAN RANCANGAN STRATEGI PERBAIKAN KUALITAS EDAMAME CRISPY DENGAN METODE QFD Suwardani, Kanaya Sukma Ardha; Suryadharma, Bertung; Amilia, Winda; Firstandika, Leader
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 4 No 1 (2025): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

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Abstract

Pesatnya perkembangan industri edamame crispy dan persaingan yang semakin ketat mendorong Kampung Edamame untuk meningkatkan kualitas produk dan inovasi. Penelitian ini bertujuan untuk menganalisis tingkat kepuasankonsumen dan merancang strategi perbaikan kualitas produkmenggunakan metode Quality Function Deployment (QFD). Data diperoleh melalui survei terhadap 60 respondenmenggunakan teknik accidental sampling, wawancara, observasi langsung, dan studi literatur. Analisis dilakukanmelalui QFD Fase I dan II, dengan fokus pada kebutuhankonsumen dan prioritas teknis produk. Hasil penelitianmenunjukkan bahwa atribut utama yang memengaruhikepuasan konsumen adalah kerenyahan, cita rasa, dan kemudahan mendapatkan produk. Prioritas perbaikanmeliputi pengelolaan waktu penggorengan, penerapan SOP, optimasi suhu penggorengan, konsistensi takaran bumbu, dan peningkatan pemasaran online melalui berbagai platform e-commerce. Strategi ini diharapkan dapat meningkatkankualitas produk edamame crispy, memenuhi harapankonsumen, serta memperkuat daya saing Kampung Edamame di pasar makanan ringan sehat.  
ANALISIS PENGENDALIAN KUALITAS PRODUK ROTI MANIS MENGGUNAKAN METODE SIX SIGMA (Studi Kasus pada UMKM Mahkota Bakery di Malang) Mahardika, Nidya Shara; Saputri, Luluk; Amilia, Winda; Wiyono, Andi Eko
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 4 No 1 (2025): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

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Abstract

A Mahkota Bakery is one of the UMKM engaged in the food sector which was established in 2012 and is located at Jalan Parangargo No. 27, Wagir District, Malang Regency. Some of the products produced include white bread, sweet bread, tarts, and donuts. The problem that often occurs is product defects, especially in sweet bread, namely extrusion defects and burnt bread. The study aims to determine the factors causing defects in sweet bread products and also provide recommendations for quality improvement proposals for sweet bread products. The method used in this study is the six sigma method using DMAIC. The results obtained from this method are in the Pareto diagram to determine the number of defects, namely extrusion defects of 2,105 pcs with a percentage of 59% and also burnt bread of 1,454 pcs with a percentage of 41%. Then determine the cause of the defects and formulate recommendations for improvements, namely the creation of SOP related to specific task divisions, installation of SOP boards, and implementation of SOP. Periodic checks during the baking process and equipment upgrades such as ovens and automatic cake fillers. Keywords: Quality, Defects, Six Sigma, DMAIC
ANALISIS RISIKO KEHILANGAN PASCA PANEN PADA RANTAI PASOK KENTANG DENGAN METODE HOUSE OF RISK Amilia, Winda; Rusdianto, Andrew Setiawan; Hita, Muhammad Arga; Hapsari, Dea Nawang
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 4 No 1 (2025): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

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Abstract

Potatoes, as an agricultural vegetable crop, are highly susceptible to damage during post-harvest and distribution processes. Post-harvest activities involve multiple actors, including farmers, agents, market traders, and street vendors. The involvement of numerous actors in the supply chain can lead to damage that affects potato quality. This study aims to analyze the risks of quality loss during post-harvest processes and design handling strategies to reduce supply chain risks for potatoes. The research employs the House of Risk (HOR) method, which consists of two phases. The findings reveal that the types of quality degradation affecting potatoes are primarily due to mechanical damage, classified into abrasion, cracking, puncture, cutting, bruising, splitting, tearing, and skin cracking. These risks were identified as being caused by 10 risk agents. Among them, four key risk agents were selected and analyzed to determine appropriate mitigation strategies. The recommendations for risk management and mitigation actions are expected to minimize the risks of mechanical damage in the potato supply chain in Magetan Regency.
Application of Edible Coating from Konjac Flour added with Chitosan on the Quality of Red Chili Rusdianto, Andrew Setiawan; Hidayah, Ridatul Winda; Amilia, Winda
Agroindustrial Journal Vol 11, No 1 (2024)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v11i1.90047

Abstract

Red chilies have a relatively short shelf life and are highly perishable. Red chili is one type of vegetable with a water content (60 - 90 %) at the time of harvest and an increase in respiration rate. Therefore, it is necessary to pack a coating that can reduce and suppress respiration and transpiration rates to prevent vegetable damage. One potential way to reduce the damage to red chilies is by applying edible coatings. Edible coating is one technique that can be developed and applied to maintain quality and extend the shelf life of red chili. This study aims to determine the quality characteristics of red chili (Capsicum annuum L) before and after coating edible coating. In addition, to analyze the effect of Konjac flour concentration on the quality characteristics of red chili (Capsicum annuum L) with the addition of chitosan and to find out the best treatment for the application of edible coating with the basic ingredients of Konjac flour with the addition of chitosan. This study used a completely randomized design (CRD) and three replications. The treatment in this study was the storage time of coated red chilies edible coating for 1, 3, 6, and 9 days. The results showed that the storage time of coated red chilies edible coating affects the pH, water content, weight loss, respiration rate, and color. The analysis of the characteristics of red chilies showed that the coating done on red chilies can reduce and suppress the process of respiration rate.
EDUKASI BANK SAMPAH SEBAGAI SARANA MENINGKATKAN SANITASI DAN PENGELOLAAN SAMPAH DI DUSUN UMBULREJO, DESA SUMBERMUJUR, KABUPATEN LUMAJANG Suryadharma, Bertung; Wiyono, Andi Eko; Rusdianto, Andrew Setiawan; Amilia, Winda
Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember Vol 2 No 2 (2023): Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Publisher : LP2M Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpmunej.v2i2.752

Abstract

Pemilahan sampah merupakan langkah untuk memunculkan kesadaran masyarakat sebelum masuk pada proses pengelolaan dan pengolahan sampah. Mahasiswa KKN Kolaboratif Peduli Semeru Kelompok 4 menginisiasikan program kerja sanitasi yaitu menghidupkan kembali bank sampah yang sempat berhenti dikarenakan virus covid-19 menyebabkan kawasan wisata di Desa Sumbermujur ditutup. Program menghidupkan bank sampah ini dilakukan di dusun Umbulrejo, Desa Sumbermujur, Kabupaten Lumajang dimulai pada tanggal 5 Januari sampai 18 Februari 2022, sasaran dari program ini yaitu seluruh masyarakat dusun Umbulrejo. Tujuannya adalah meningkatkan kesadaran msyarakat tentang pentingnya pengelolaan sampah, peningkatan taraf kesehatan, dan peningkatan ekonomi dari sampah. Dalam pelaksanaan edukasi terhadap warga terkait bank sampah, harus terus dilakukan koordinasi secara intensif dengan pengurus bank sampah pada setiap kegiatan yang akan dilakukan supaya berjalan dengan maksimal. Adanya program kerja ini mendapatkan respon yang baik dari warga sekitar. Berdasarkan kegiatan yang telah dilaksanakan dengan mengaktifkan kembali bank sampah di Dusun Umbulrejo minat masyarakat kembali meningkat dari pada sebelumnya. Hal ini dapat dibuktikan dengan adanya masyarakat yang mengumpulkan sampah dari limbah rumah tangga dan menyetorkan ke bank sampah.
PEMBERDAYAAN UMKM DALAM UPAYA MENINGKATKAN NILAI EKONOMI DAN HUBUNGAN ANTAR LEMBAGA DI DESA OLEAN Purborini, Ajeng Gendis; Alleyda, Nadia Azro; Saputra, Rifki; Amilia, Winda; Choiron, Miftahul; Rusdianto, Andrew Setiawan; Firstandika, Leader
Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember Vol 4 No 1 (2025): Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Publisher : LP2M Universitas Jember

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Abstract

The economy has become a vital aspect of the Nation’s sustainability, the same goes for villages. The Economic value of a village becomes a key success indicator of synergy between the village's citizens and institutions. Olean Village is known for its tourist spot “Karang Kenek 26'' or KK26, which has become one of the important cores for the economy and SME empowerment. However, due to natural disasters, a tornado in 2022, and the COVID-19 pandemic, various sectors in Olean cease to operate. Aligning with the “Temu Inklusi Nasional 2023” event and the revitalization of KK26, KKN students become an important agent of change in SME empowerment in Olean Village. For effective empowerment, KKN students conduct an analysis and observation to simplify the synergy process between institutions and the citizens, thus developing a program consisting of socialization, service, training, and organization reinforcement.
PEMANFAATAN DIGITAL MARKETING DAN INOVASI KEMASAN SEBAGAI STRATEGI TINGKATKAN PEJUALAN MINUMAN HERBAL DI DESA KALISAT SAAT PANDEMI COVID-19 Rahma, Alifia Suci; Amilia, Winda; Suryadharma, Bertung; Hita, Muhammad Arga; Adila, Hifdzil
Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember Vol 4 No 1 (2025): Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Publisher : LP2M Universitas Jember

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Abstract

Karena adanya pandemi Covid-19, kegiatan pengabdian masyarakat atau KKN dilakukan di daerah masing-masing masiswa. KKN ini disebut KKN Pulang Kampung 3. Kerena program yang dipilh adalah program pemberdyaan masyarakat terdampak pandemi Covid-19, maka sasaran adalah seorang pelaku usaha minum herbal “Al Maarif”. Usaha ini berlokasi di Dusun Utara 1 Desa Kalisat Kecamatan Kalisat Kabupaten Jember. Dalam pelaksanannya ada tiga program inti yang dilakukan, yakni pendampingan inovasi kemasan, pedampingan digital marketing, dan pelatihan fotografi produk. program KKN yang berjalan selama tiga puluh hari tesebut adalah mampu menigkatkan pegetahuan sasaran mengenai digital marking dan meningkatnya penjuaan karena hadirnya inovasi kemasan baru yang lebih ekonomis.
Marketing Strategy Planning of Kahyangan Coffee Using Marketing Mix in Coffee Shops Lestari, Dwi Indah; Amilia, Winda; Rusdianto, Andrew Setiawan; Choiron, Miftahul; Mahardika, Nidya Shara
JSEP (Journal of Social and Agricultural Economics) Vol. 16 No. 3 (2023): JURNAL SOSIAL EKONOMI PERTANIAN (J-SEP)
Publisher : University of Jember

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Abstract

Kopi Kahyangan continues to develop its product quality and market through the preparation of marketing strategies based on the marketing mix theory. This study aims to determine the marketing strategy of Kahyangan coffee based on the marketing mix in increasing sales volume. This study used a quantitative descriptive approach method using SWOT analysis, QSPM, and questionnaire tests using validity and reliability tests. The tools used to test this study were Statistical Product and Service Solution (SPSS) 25, Microsoft Excel, and Microsoft Word. The types and sources of data used are primary data and secondary data. The analysis method used is a descriptive analysis of marketing strategies that refers to the concept of the 4P Marketing mix (product, price, promotion, and place) using SWOT analysis (Strength, Weakness, Opportunity, and Threat) and QSPM (Quantitative Strategic Planning Matrix) matrix analysis. The results of the marketing strategy planning analysis according to the company's position in the IE matrix can use market penetration strategies by improving product quality, market development by increasing promotions and reaching new segments, and product development by making Kahyangan Coffee product innovations to increase sales volume of Kahyangan Coffee. The priority strategy of marketing strategy planning is to maintain quality and increase product licenses.
APLIKASI MICROWAVE ASSISTED EXTRACTION (MAE) PADA EKSTRAKSI PHILODENDRON RED SEBAGAI SUMBER PEWARNA ALAMI Wiyono, Andi Eko; Amilia, Winda; Rahayu, Supratiana
Jurnal Agroindustri Vol. 15 No. 2 (2025): November 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.2.225-239

Abstract

Philodendron Red adalah tanaman hias dengan daun berwarna merah kecoklatan sehingga berpotensi sebagai sumber pewarna alami. Penelitian ini bertujuan untuk mengetahui pengaruh metode Microwave Assisted Extraction (MAE) terhadap karakteristik ekstrak Philodendron red  dengan perbedaan waktu (menit) dan daya (watt) serta mengetahui perlakuan terbaik metode Microwave Assisted Extraction (MAE) pada perbedaan waktu (menit) dan daya (watt) untuk menghasilkan pewarna alami. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL) dua faktor yaitu waktu (3 menit, 5 menit, dan 7 menit) dan daya (225 watt dan 315 watt). Analisis data menggunakan Analysis of Varians (ANOVA) dengan uji lanjut Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan interaksi lama waktu (menit) dan daya (watt) berpengaruh nyata terhadap rendemen, pH, total antosianin, total klorofil, nilai warna (a,b,chroma, dan hue) tetapi tidak berpengaruh nyata pada nilai lightness dan total karotenoid. Perlakuan A3B2 (7 menit; 315 watt)  sebagai perlakuan terbaik dengan karakteristik rendemen sebesar 73,98%, nilai L* sebesar 68,24, nilai a* 5,29, nilai b* sebesar 5,31, nilai chroma sebesar 7,74, total antosianin sebesar 33,90 mg/L, dan total klorofil sebesar 2,04 mg/L. Ekstrak Philodendron red berpotensi menjadi pewarna alami terutama warna merah, tetapi kandungan pigmen cukup rendah dibandingkan pewarna lainnya.
Pendampingan Perancangan Sajian Khas pada Kawasan Wisata di Kecamatan Jangkar Kabupaten Situbondo Amilia, Winda; Rokhani, Rokhani; Suryaningrat, Ida Bagus; Suryadharma, Bertung
Jurnal ABDINUS : Jurnal Pengabdian Nusantara Vol 7 No 2 (2023): Volume 7 Nomor 2 Tahun 2023
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/ja.v7i2.18559

Abstract

Gadingan is a village in Jangkar – Situbondo. It has the potential natural resources known as Gadingan Mas which will be developed as a traditional culinary center, although the type of dishes that has the potential as special culinary delights is not yet known. The purpose of this community empowerment is to assistance Pokdarwis to identify and promoting the special traditional culinary. Participatory rural appraisal (PRA) is applied to encourage village communities to share with each other about the actual situation of the village and to determine development plans and actions. The identification results show that the dishes commonly served in local households are grilled fish, smoked fish, “nasi sodu”, and lamtoro coffee. Using the focus group discussion method, it was decided that Nasi Sodu and Lamtoro Coffee were presented as special culinary delights. A special culinary modification dish is in the form of serving “nasi sodu” with a touch of red and green. This color comes from the use of “sambal cengi” as an additional dish. The addition of this “sambal cengi”, in addition to providing a delicious taste to the “nasi sodu”, also provides a better perception for consumers.
Co-Authors -, Giyarto Ade Liya Pratiwi Adila, Hifdzil Aghata, Ola Riska Aprilia Intan Agustriono, Aldi Ahmad Yusuf Akhmad Taufikqul Hakim Aldini, Achmad Shorfi Alleyda, Nadia Azro Andi Eko Wiyono, Andi Eko Andrew Setiawan Andrew Setiawan Andriani, Windy Nur Anfaq Syahriyal Fadhil Anik Suwandari Anindya Dyah Untari Anwar Anwar Ar-Rafi, Muhammad Ghani Arif Arif ariza budi tunjung-sari, ariza budi Arma Dwi Novemi Aulia, Wilsa Dina Baladraf, Thabed Tholib Bayu Aprillianto Bertung Suryadarma Bertung Suryadharma, Bertung Cempaka Paramita, Cempaka Clara Septaria Melinda Dadin Gilang Pranata Deliyana, Annysa Dhifa Ferzia Dini Kusuma Ningrum Doni Adi Nugroho Dyah Rizki Karismasari Emilia, Devi Sisca Fajar Aji, Fajar Fatma Dewi Ferry Julio Prabowo Firstandika, Leader Fransna, Adilah Devira Gusti Ayu Putu Agung Hadi Sampurna Handayani, Essa Tri Hapsari, Dea Nawang Herlina Herlina Herry Purnomo, Bambang Hical W, Muhammad Irsyad Hidayah, Ridatul Winda Hifdzil Adila Hifdzil Adila Hita, Muhammad Arga Ida Bagus Suryaningrat Intan Nurul Awwaliyah Intan Rohmatul Maulidiah Irmy Arya Tri Nasrin Isti Fadah Jamalia Ulfa, Erlin Laila Adhani Putri Malik Laksmi Indreswari Laksmi Indreswari Leader Firstandika Lestari, Dwi Indah Lestari, Widyawati Luluk Sinta Devi Maghfiroh, Maulidatul Mahardika, Nidya Shara Maria Belgis Markus Apriono Mas Anang Fuad Rifa'i Mas Anang Fuad Rifa’i Masahid, Ardiyan Dwi Mashudi, Achmad Maslahah Masruroh, Dhiya Nailatul Mayasari, Feby Rianti Michael Cristofer R Miftahul Choiron Miftahul Choirun Mochammad Nur Faizin Moh. Rizqy Izzul Haaq Mohammad Nor Mohammad Rondhi Muhammad Arga Hita Nadie Fatimatuzzahro Nadie Fatimatuzzahro Nana Maulidya Nidya Shara Mahardika Nining Ika Wahyuni Nita Kuswardhani Novita Fitri Yulian Nurjannah, Rifdah Nada Nurul Dwi Novikarumsari, Nurul Dwi Ola Riska Aprilia Intan Aghata Pasaribu, Elen Bethania Permana Shita, Amandia Dewi Plus, Melinda Lady Prameswari, Fitrih Salsabilah Pramitha P.A, Amanda Pranata, Dadin Gilang Purborini, Ajeng Gendis Puspitania, Dewi Arum Rahayu, Supratiana Rahma, Alifia Suci Rendra C. Prasetya Rendra Chriestedy Prasetya Rendra Chriestedy Prasetya Retha Talia Shasabillah Rifqoh Anggarani Mulyana Rifqoh Anggarani Mulyana Ririn Irmadariyani Rohmatika, Shilfy Rokhani Rokhani Rokhani Rokhani Rokhani Rokhani, Rokhani Rudianto, Andrew Setiawan Rusdianto, Andrew Setiawan Salsabil, Maulana Yusqi Sampurna, Hadi Saputra, Rifki Saputri, Luluk Savitri, Dewi Ayu Sayidati Zulaikhah Setiawan Rusdianto, Andrew Shinta Syafrina Endah Hapsari Siti Maria Wardayati Suwardani, Kanaya Sukma Ardha Suwasono, Sony Tectona, Reza Dwi Thabed Tholib Baladraf Tito, Arif Budiman Tommy Eka Chandra Firmansyah Tommy Eka Chandra Firmansyah Ubaid Farid Handoko Ucik Nurul Hidayati Ula, Dina Hanifatul Vina Julie Dwi Sinta Vinka Oktavia Pramesti Virgita, Candrika Nur Wardhani, Dyah Ayu Kusuma Whina Sofiana Wijaya, Natanael Okta Wilantari, Regina Niken Wisnu Wardana, Wisnu Wiwik Febriyanti Yuli Wibowo Yuliyana, Ida Alfi Zhelma Rahmatika Zuhriyah, Anis K