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All Journal TEKMAPRO Journal of Industrial Engineering and Management CARADDE: Jurnal Pengabdian Kepada Masyarakat International Journal of Environmental, Sustainability, and Social Science JURNAL AGROINDUSTRI HALAL
M. Arif Kamal
Brawijaya University, Indonesia
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Social Sciences

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EVALUASI MUTU PRODUK MIE INSTAN BERDASARKAN FAKTOR PENGENDALIAN MUTU M. Arif Kamal; Aulia Hurun Inn; M Jimly Imamuddin
Tekmapro : Journal of Industrial Engineering and Management Vol 14 No 1 (2019): TEKMAPRO
Publisher : UPN Veteran Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (172.745 KB) | DOI: 10.33005/tekmapro.v14i1.30

Abstract

Mie Instan merupakan produk makanan siap saji yang semakin lama semakin banyak penggemarnya karena produk mie instan memiliki kemudahan dan kecepatan dalam penyajian. Semakin banyak variasi produk mie instan dari berbagai merek yang ada dipasaran menjadikan konsumen akan lebih leluasa untuk memilih produk sesuai dengan keinginan dan kualitas yang diharapkan oleh konsumen. Dalam penelitian ini digunakan 4 kriteria yaitu tekstur, rasa, kemasan dan harga produk mie instan. Berdasarkan beberapa penelitian sebelumnya, keempat kriteria tersebut merupakan kriteria yang dinilai sesuai dan mewakili seluruh aspek untuk mengidentifikasi faktor pengendalian mutu produk mie instant. Selain itu, empat kriteria tersebut sering digunakan di dalam mengidentifikasi perilaku pembelian konsumen terhadap produk mie instant. Faktor yang digunakan pada penelitian ini adalah pengendalian mutu proses, pengendalian mutu bahan baku dan pengendalian mutu produk akhir. Struktur permasalahan yang kompleks dan berjenjang pada evaluasi mutu mie instant ini, menjadi salah satu pertimbangan digunakan metode perbandingkan berpasangan AHP. Berdasarkan hasil dari metode AHP dapat dilihat bahwa kriteria tekstur merupakan kriteria yang paling berpengaruh pada mutu mie instan dengan nilai sebesar 0.393, kriteria rasa sebesar 0.311, kriteria harga sebesar 0.220 dan kemasan sebesar 0.076. Kemudian faktor pengendalian mutu proses mempengaruhi kriteria tekstur dan rasa sebesar 0.465. Faktor pengendalian mutu bahan baku mempengaruhi kriteria rasa dan kemasan sebesar 0.328. Faktor pengendalian mutu produk akhir mempengaruhi kriteria kemasan dan harga sebesar 0.207.
Analisis Harga Jual dan Strategi Penjualan Produk Es Krim di UKM Gelali Kecamatan Sukun Kota Malang Muhammad Arif Kamal; Miftakhurrizal Kurniawan; Suprayogi Suprayogi; Imam Santoso; Wignyanto Wignyanto
CARADDE: Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 2 (2019): Februari
Publisher : Ilin Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (683.708 KB) | DOI: 10.31960/caradde.v1i2.107

Abstract

UKM Gelali berpartisipasi dalam kegiatan pengabdian masyarakat dengan tujuan memperbaiki kualitas produk, proses produksi, desain kemasan dan merk serta persyaratan administrasi penting lainnya termasuk perizinan usaha agar produknya dapat diterima oleh konsumen. Metode pendekatan yang digunakan dalam kegiatan pengabdian kepada masyarakat ini adalah 1. identifikasi kondisi unit usaha, 2. Pelatihan, penyuluhan, dan pembimbingan teknis. Hasil dari kegiatan ini adalah efisiensi produksi (kuantitas dan kualitas) dengan perbaikan manajemen pengolahan yang ada, adanya pemberdayaan ekonomi masyarakat melalui pengembangan agroindustri pengolahan susu menjadi es krim sehingga akan meningkatkan kesejahteraan masyarakat di lingkungan UKM Es Krim Gelali
Penilaian Pengetahuan, Keterampilan, dan Sikap Peserta Pelatihan Implementasi Sistem Jaminan Halal di Usaha Mikro dan Kecil Pangan Sucipto Sucipto; Alda Alvita; Luki Hidayati; Muhammad Arif Kamal; Retno Astuti; Nur Hasanah
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (457.022 KB)

Abstract

Micro and Small Enterprises (MSEs) in Batu city, East Java, have developed, but many have not yet applied for halal certification. One of the efforts to encourage the MSEs halal certification submission is the Halal Assurance System (HAS). The problem is that the HAS training program has not been widely available and has not been assessed for success. This study aimed to assess the training program of HAS implementation for MSEs judging by the satisfaction, knowledge, skills, and attitude of the trainees. Assessment using Kirkpatrick method, level 1 assessments use questionnaires related to trainees satisfaction and level 2 relates to the learning process to change knowledge, skills, and attitudes. The respondents were 17 of local food MSEs. Data analysis using Wilcoxon Test for level 2. The results showed that trainees were satisfied with overall training implementation. Pre-test and post-test results of knowledge, skills, and attitudes aspects differed significantly and improved. The HAS implementation training program can improve respondents' knowledge and attitude in aspects of raw materials, products, production processes, production facilities, storage and handling of materials and products, and improved overall skills. HAS implementation training needs to be continuously developed to support the halal guarantee of food products MSEs.
Peatland Management Based on Local Wisdom Through Rural Governance Improvement and Agroindustry Muhammad Arif KAMAL; Medea R. UTOMO; M. Lukman HAKIM; Indah Dwi QURBANI; Abdi Dzil IKRAM
International Journal of Environmental, Sustainability, and Social Science Vol. 4 No. 3 (2023): International Journal of Environmental, Sustainability, and Social Science (May
Publisher : Indonesia Strategic Sustainability

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38142/ijesss.v4i3.486

Abstract

This paper aims to examine various types of local wisdom that are carried out in managing peatlands in a sustainable manner within the framework of community-managed areas (wilayah kelola rakyat). The concept consists of four components, there are Tata Kuasa (Governance), Tata Kelola (Management), Tata Produksi (Production) and Tata Konsumsi (Consumption) which will be used as a peatland management framework. The use of this concept is expected to be a guide in managing peatlands through improving village governance and implementing agroindustry on peatlands based on local wisdom. The research was conducted in 16 villages in two districts in Jambi Province, Tanjung Jabung Barat and Tanjung Jabung Timur. The methods used are field observations, interviews and literature studies related to local wisdom, village governance and agroindustry. The results obtained are that actually the village community is able to utilize and process natural potential with existing local wisdom and is able to implement it in the form of village governance through drafting village regulations and processing agricultural products as part of agroindustry.
Co-Authors Abdi Dzil IKRAM Alda Alvita Aulia Hurun Inn Imam Santoso Indah Dwi QURBANI Luki Hidayati M Jimly Imamuddin M. Lukman HAKIM Medea R. UTOMO Miftakhurrizal Kurniawan, Miftakhurrizal Nur Hasanah Retno Astuti Sucipto Sucipto Suprayogi Suprayogi Wignyanto Wignyanto