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Meutia, Meutia
Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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PENGARUH KUALITAS PRODUK, DISTRIBUSI, DAN DIGITAL MARKETING TERHADAP KINERJA PEMASARAN UMKM KULINER LOKAL PECAK BANDENG KOTA SERANG DI MASA PANDEMI Hafilda, Siti Azky; Meutia, Meutia Meutia; Bukhari, Ahmad
Leuit (Journal of Local Food Security) Vol 2, No 1 (2021)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v2i1.13798

Abstract

This study aimed to identify the influence of product quality, distribution and digital marketing towards the marketing performance of the UMKM of pecak bandeng as local culinary in pandemic era. The kind of data used in this study is the primary data based on questionnaires given to the owners of pecak bandeng UMKM in Serang city which have used digital marketing. The measurement techniques using likert scale 1-5 and tested with the validity and reliability. The data analysis technique used to answer a hypothesis is multiple linear regression analysis. The results of this study showed that product quality, distribution and digital marketing have an influence on the marketing performance with a significance value 0.00 < 0.05. The result means that H0 was rejected and H1 was accepted. And the result means the coefficient of determination indicates product quality, distribution and digital marketing has an influence towards the marketing performance is 96% while the rest 4% influenced by other factors.
ANALISIS ATRIBUT PRODUK TERHADAP SIKAP DAN KEPUASAN KONSUMEN ABON BANDENG SEBAGAI PRODUK OLAHAN DI KOTA SERANG Rumahorbo, Christine Theresia; Meutia, Meutia; Setiawan, Johan
Leuit (Journal of Local Food Security) Vol 2, No 1 (2021)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v2i1.13806

Abstract

Penelitian ini bertujuan untuk mengetahui sikap konsumen dan kepuasan konsumen terhadap produk abon bandeng yang dihasilkan oleh UMKM Bilvie. Metode yang digunakan adalah deskriptif analisis dengan purposive sampling. Metode yang digunakan dalam penelitian ini adalah Multiattribute Fishbein, Importance Performance Analyze (IPA), dan Customer Satisfaction Index (CSI). Dalam menentukan sampel, peneliti menggunakan data kuesioner yang dibagikan kepada konsumen. Analisis data menggunakan bantuan SPSS 22. Dari hasil perhitungan terhadap 105 responden dan uji validitas dan reliabilitas terpenuhi. Hasil penelitian menyimpulkan bahwa hasil analisis Multi-atribut Fishbein menunjukkan bahwa nilai sikap (Ao) responden konsumen bandeng abon Bilvie di Kota Serang adalah 316,46 sehingga nilai tersebut terdapat pada interval Positif. Untuk hasil Importance Performance Analysis dapat diketahui bahwa dari 5 atribut produk tersebar di kuadran 2, kuadran 3, dan kuadran 4. Hasil Customer Satisfaction Index (CSI) menunjukkan bahwa responden sangat puas dengan atribut-atribut produk abon bandeng Bilvie dari perhitungan Kepuasan Pelanggan. Indeks tersebut menunjukkan bahwa nilai yang diperoleh adalah 81%, sehingga termasuk dalam interval sangat puas (80% - 100%).
ANALISIS DAMPAK ALIH FUNGSI LAHAN SAWAH TEHADAP KETERSEDIAAN BERAS DI KOTA SERANG Muhtadi, Muhamad; Meutia, Meutia; Saleh, Khaerul
Leuit (Journal of Local Food Security) Vol 2, No 2 (2021)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v2i2.14291

Abstract

The impact of the conversion of rice fields on rice food durability can be seen from the availability of rice produced by rice compared to the rice consumption needs of the population. The availability of rice is obtained by converting the amount of production in the form of dry rice (GKP) into rice, while the population's rice consumption needs are calculated using the approach of Recommended Dietary Allowance (RDA). The results of the study show that the population projection of Serang City in 2026, the total rate of conversion of rice fields for the last 5 years in Serang City is -4.64 percent or has decreased by around 387 Ha. The conversion of rice fields in Serang City has a negative impact on availability of rice. As a result of the conversion of rice fields, Serang City experienced a loss of rice production of 3785.46 tons and it is predicted that Serang City in 2026 will experience a shortage of 78,324 tons of rice to supply the food needs of the residents of Serang City if the Serang City government does not take action to reduce the rate of land conversion. and the rate of population growth. To supply the food needs of Serang City in the next 5 years, Serang City needs an area of  22,806 hectares of rice fields to supply the food needs of Serang City of 185,092 tons of GKP in 2026. It is predicted that Serang City will experience a shortage of 15,370 hectares of rice fields if the government does not take action. to control the conversion of rice fields and the population growth of Serang City. 
Karakteristik Produk Uli Khas Suku Badui dengan Penambahan Daging Ikan Bandeng (Chanos chanos): Characteristics of Uli as a Typical Product of the Badui Tribe with the Addition of Milkfish Meat (Chanos chanos) Fitria Riany Eris; Aris Munandar; Taufik Hidayat; Kartina AM; Meutia; Dian Anggraeni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 3 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i3.33003

Abstract

Uli is a local food of the Badui tribe made from sticky rice. Uli has a high carbohydrate content but is low in other types of nutrients. Therefore, to increase the nutritional value, milkfish meat can be added to the Uli. This study was aimed to determine effect of addition of milkfish meat on the chemical, physical, and organoleptic characteristics of the uliThis research includesd the preparation of milkfish, uli production and product characterizationincluding chemical (moisture, ash, protein, and fat), physical (hardness), and organoleptic (taste, color, texture, and aroma). Three concentration of milkfish were added including 0%, 10%, 20%, and 30%. The lowest moisture content of the uli was found at 30% concentration of milkfish with a 49.44% value. The ash content ranged from 1.32 to 3.00%, and the lowest was at concentration of 20%. The highest protein content (9.15%) was found at 20% concentration with value, while the highest levels of fat (8.82%) were at concentration of 20% . The hardness value of uli decreased with the increase in milkfish concentration with values ranging 2,319.59-4,184.85 gf. The organoleptic test results showed that the parameters of taste, color, texture, and aroma were not significant affected, meaning that the addition of milkfish meat was still preferred. Thus, the optimum concentration of milkfish meat added in to the uli product was 20%.
Faktor-Faktor Yang Mempengaruhi Penawaran Bibit Bawang Merah Jenis Bima Kulit Tipis Di Desa Tonjong Kecamatan Kramatwatu Aliudin Aliudin; Aris Supriyo Wibowo; Meutia Meutia; Setiawan Sariyoga; Septian T C
JURNAL AGRIBISNIS TERPADU Vol 12, No 2 (2019)
Publisher : Jurusan Agribisnis Fakultas Pertanian Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (488.2 KB) | DOI: 10.33512/jat.v12i2.6785

Abstract

Seedlings, their offering behavior is different from other commodity seeds. This is due to the shelf life of shallot seeds which are very short and volumeous. These two things cause different behaviors, namely in abundant seasons the price of seed shallots is lower than in the rare harvest season. This behavior has limited the ability of farmers to be able to access shallots seeds. This study aims to analyze the factors that influence onion seed supply. This research is focused on the type of Bima Thin Skin onion. The study was conducted in Tonjong Village, Kramatwatu District, Serang Regency. Determination of the location is done purposively with sampling techniques done by Simple Random Sampling. Data analysis technique used is multiple linear regression. This study aims to analyze the factors that influence the supply of seed shallots, including: seed prices, NPK prices, TSP prices, and insecticide costs. The number of samples selected 54 of a total population of 155 people. Sample The results showed that there was a positive influence between the price of TSP fertilizer, Fungicide Costs, Insecticide Costs, on the amount of onion production offered, and there was a negative relationship between the price of onion seeds, NPK fertilizer price on the amount of production offered.
UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE Fitria Riany Eris; Aris Munandar; Kartina AM; Meutia Meutia; Dian Anggraeni
Food ScienTech Journal Vol 2, No 1 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i1.8810

Abstract

Fishbone have a proportion of 10% of the total weight of fish and usually become fish processing waste that contains nutrients. One fish that has high nutritional value is milkfish. The utilization of milkfish bones can be an alternative way to provide a nutrient-rich food source because it contains a high number of mineral especially Ca and P. In Banten Province, milkfish bone is mainly waste from local food processing of Sate Bandeng (milkfish satay). This paper will discuss the results of research on the utilization of milkfish bone powder in making Rengginang, the local food of Baduy tribe. Baduy rengginang products are added milkfish bone powder with a concentration of 0%, 1%, 2%, and 3%. The products produced were characterized by parameters of linier expansion, crispness, hardness, organoleptic test, Total Plate Count (TPC), and proximate analysis. Rengginang product chosen was the treatment of adding 1% fish bone powder. Rengginang produced has the characteristics of volume expansion, crispness, and hardness in the range of 33.08-47.69%, 104.62-164.67 mm, and 958.20-2600.62 g. Water content, ash content, protein content and the amount of fat in the rengginang produced were 87%, 1.10-3.10%; 8.73-11.20%; and 0.48%. The water and protein content is very important because it is closely related to the physical characteristics of the rengginang produced.
PELUANG DAN TANTANGAN UMKM DI MASA PANDEMI COVID-19 Fitriyah Nurhidayah; Putri Mutira; Yanti Yanti; Ratih Purnamasari; Meutia Meutia; Lia Uzliawati; Tubagus Ismail; Dadan Ramdhani; Imam Abu Hanifah; Elvin Bastian; Helmi Yazid; Agus Sholikhan Yulianto
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 5, No 2 (2022): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v5i2.695-698

Abstract

Pandemi Covid-19 telah berlangsung lebih dari setahun dan masih belum menunjukkan tanda-tanda akan segera berakhir. Dampaknya sangat luas dan mempengaruhi berbagai sektor, termasuk UKM. Para pelaku usaha tersebut secara langsung mengalami penurunan omzet bahkan menutup usahanya. Sebagai upaya untuk mengurangi atau mengatasi dampak pandemi di sektor UKM, kampus bisa menjadi motor penggerak. Universitas Sultan Ageng Tirtayasa melalui kegiatan Pengabdian kepada Masyarakat tidak ketinggalan juga berkontribusi, namun dengan mempertimbangkan situasi pandemi dan pembatasan kegiatan masyarakat secara langsung dengan jangkauan yang luas dan untuk memutus penyebaran Covid-19 maka digunakan strategi webinar online, yaitu peluang dan tantangan yang dihadapi oleh UKM di Indonesia. di tengah pandemi yang memberikan solusi terbaik.
PEMETAAN PEMASARAN PRODUK OLAHAN PANGAN LOKAL DI KABUPATEN SERANG Emma Aswariny; Meutia Meutia; Aliudin Aliudin
Leuit (Journal of Local Food Security) Vol 1, No 1 (2020)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v1i1.6901

Abstract

This research was conduct in Serang district, with three subdistrict namely Waringinkurung for emping, Pontang  for bontot and Bojonegara for engkak cake. The purpose of this research is to describe mapping market of local food in Serang district. The snowball sampling was conducted including of 55 samples. The result show the average production of emping is 700,77 kg/week. The average production of bontot is 200,28 kg/week and the average production of engkak cake is 442,17 pan/week. Mapping market areas of emping and engkak cake is to markets outside area. Mapping market areas of bontot is to markets inside and outside area. The average selling price of emping in the manufacturer is Rp. 30.8884,62/kg, in collecting merchant is Rp. 32.250/kg, in wholesaler is Rp. 36.750/kg, and in retailers is Rp. 42.000,-/kg. The average selling price of bontot in the manufacturer is Rp. 24.000/kg, and in retailers is Rp. 26.000/kg. The average selling price of engkak cake in the manufacturer is Rp. 28.583,33/pan, and in retailers is Rp. 29.500/pan. The traffic mapping of emping was on foot, motorbike, private car, public transport car, and pick-up car. The traffic mapping of bontot and engkak cake was on foot and motorbike.
PERSEPSI DAN KEPUASAN KONSUMEN TERHADAP PRODUK LOKAL KHAS BANTEN DI KAWASAN WISATA ANYER Meutia Meutia; Khaerul Saleh; Mochammad Idham Maulana
Leuit (Journal of Local Food Security) Vol 1, No 1 (2020)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v1i1.6902

Abstract

Perception is a response or finding a direct picture of a finding or direct description of a person and absorption in knowing some things through the five senses, and satisfaction is the feeling of being happy or disappointed someone who appears after comparing between perceptions / impressions of the performance or results of a product and expectations - The aim of this research is to analyze consumer perceptions and consumer satisfaction with Banten local food products by tourists on the Anyer beach. The method used in this study is quantitative descriptive method. With the sampling technique used is accidental sampling and purposive sampling. The location is determined precisely at Anyer beach tourist location. The analytical method used in this study is the importance performance analysis and customer satisfaction index method using the SPSS software program (Statistical Package for Social Since). Based on the descriptive analysis, consumer characteristic of the consumer at Anyer beach tourist is dominated by male respondent, aged 26-35 years, marital status married, the last education is Bachelor, private sector worker, and average income valued at Rp.3.000.000 – Rp.6.000.000. Based on analysis of Customer Satisfaction Index (CSI) is 78,15 percent.
Proses Manjemen, Struktur Formal Dan Penggunaan Informasi Meutia Meutia
Jurnal Manajemen Vol. 21 No. 1 (2017): February 2017
Publisher : Fakultas Ekonomi dan Bisnis, Universitas Tarumanagara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24912/jm.v21i1.151

Abstract

The purpose of this paper is to research whether activity of strategy development and implementation used in practice are formal structured processes, and whether financial and non-financial information are of equal importance across strategy development and implementation activities. This study uses senior accounting officers within large Banten and West Java firms (those employing more than 250 employees). The result from hypotheses testing showed that that strategy development and implementation were relatively formally structured processes in the companies investigated. Nevertheless, financial information and non-financial information are considered equally important both for the development of the strategy and implementation of strategies for the companies surveyed. Companies, it provides value and weight as important both to the financial information for strategy implementation process.
Co-Authors Agus Sholikhan Yulianto Agus Sholikhan Yulianto Aliudin Aliudin AM, Kartina Andri Yulianto Andriyansah . Aris Munandar Ayatullah, Ayi Bastian, Elvin Bukhari, Ahmad Dian Anggraeni Dian Anggraeni Didit Haryadi difki nur pratama Emma Aswariny Faradhilla, Nuraida Firdaus, Achmad Irfan Fitria Riany Eris Fitriyah Nurhidayah Hafilda, Siti Azky Hayati Nupus Helmi Yazid I Gusti Agung Komang Diafari Djuni Hartawan Imam Abu Hanifah Lia Margaret Silalahi Lia Uzliawati Lutfi, Lutfi Mochammad Idham Maulana Muhtadi, Muhamad Mulyaningsih, Asih Munandar, Aris Nurwendi, Wendi Putri Mutira Ramdansyah, Agus David Ramdhani, Dadan Ratih Purnamasari Rumahorbo, Christine Theresia Saleh, Khaerul Selly Viani Septian T C Setiawan Sariyoga Setiawan, Johan Silvia Diah Arumsari Sri Mulyati Taufik Hidayat Tubagus Ismail Wibowo, Aris Supriyo Yanti Yanti