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APLIKASI QUALITY FUNCTION DEPLOYMENT DALAM PERANCANGAN SABUN MANDI HERBAL VIRGIN COCONUT OIL Indah Setiawati; Ardiansyah Ardiansyah; Ervina Mela Dewi
Jurnal Teknik Vol 9, No 2 (2020): Juli-Desember 2020
Publisher : Universitas Muhammadiyah Tangerang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31000/jt.v9i2.3539

The purpose of this study is to determine the design of herbal bath soap derived VCO based on consumer priorities using Quality Function Deployment method. Information about consumer needs obtained from a survey of consumer herbal soap-based coconut oil. Surveys include open interviews to listen the quality attributes of consumer needs and distribution of consumer importance wieght assessment questionnaires, assessment of consumer satisfaction rate and appraisal of sales attractiveness. House of quality analysis on the QFD method helps the company make decisions in presenting VCO herbal bath soap products in the market. Efficacy of bath soap is the highest priority for consumers. In addition to antiseptic properties, the properties of moisturizing and able to remove dirt, soap consumers are expected to also include comfort (not cause irritation) and security (registered BPOM). Technical parameters with the highest priorities are the determination of oil materials. By developing bath soap products based on these highest priority, highest consumer satisfication can be reached.

VIRGIN COCONUT OIL (VCO): PEMBUATAN, KEUNGGULAN, PEMASARAN DAN POTENSI PEMANFAATAN PADA BERBAGAI PRODUK PANGAN / Virgin Coconut Oil (VCO): Production, Advantages, and Potential Utilization in Various Food Products Ervina Mela; Dhenadya Savira Bintang
Jurnal Penelitian dan Pengembangan Pertanian Vol 40, No 2 (2021): December 2021
Publisher : Badan Penelitian dan Pengembangan Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jp3.v40n2.2021.p103-110

Virgin Coconut Oil (VCO) is coconut oil that is processed in a simple way without involving synthetic chemicals. Production methods that are commonly carried out on a household scale or micro, small and medium enterprises (MSMEs) include the methods of induced, salting, centrifugation, and fermentation. This process causes the lauric acid content of VCO to be the highest compared to the other 2 oils, which is 53.70-54.06 %, while ordinary coconut oil is 2.81% and palm oil is 0.45%. The high content of lauric acid makes VCO beneficial for health, including increasing endurance and accelerating the healing process of disease. In national and global and markets, until the 1990s VCO developed very slowly. But in 2020 the VCO market began to grow because people use this product as an antivirus against Covid-19. This paper explores the advantages, manufacturing technology, and trade of local and global VCO. Research results that apply VCO to food products and VCO-based food products that have the potential to be developed on the MSME scale are presented. Based on market potential, technology, and business capital, the most potential VCO-based product to be developed is chocolate bar.Keywords: Virgin coconut oil, trade, food products AbstrakVirgin Coconut Oil (VCO) adalah minyak kelapa yang diproses dengan cara sederhana tanpa melibatkan zat-zat kimia sintetis. Metode produksi yang umum dilakukan pada skala rumah tangga atau usaha mikro, kecil, dan menengah (UMKM) meliputi metode pancingan, penggaraman, sentrifugasi, dan fermentasi. Proses ini menyebabkan kandungan asam laurat VCO menjadi yang tertinggi dibanding 2 minyak lainnya, yaitu sebesar 53.70-54.06 %, sementara minyak kelapa biasa sebesar 2.81 % dan minyak sawit sebesar 0.45%. Tingginya kandungan asam laurat menjadikan VCO bermanfaaat untuk kesehatan, diantaranya meningkatkan daya tahan tubuh dan mempercepat proses penyembuhan penyakit. Pada pasar lokal dan global, hingga tahun 1990-an VCO berkembang sangat lambat. Namun pada tahun 2020 pasar VCO mulai menggeliat karena masyarakat menggunakan produk ini sebagai antivirus melawan Covid-19. Naskah ini menggali keunggulan, teknologi pembuatan, dan perdagangan VCO lokal dan global. Selain itu juga ditampilkan hasil-hasil penelitian yang mengaplikasikan VCO pada produk pangan dan dilengkapi dengan produk-produk pangan berbasis VCO yang berpotensi dikembangkan pada skala UMKM. Berdasarkan potensi pasar, teknologi, dan modal usaha maka produk berbasis VCO yang paling potensial dikembangkan ialah cokelat batang.Kata kunci: Virgin coconut oil, pemasaran, produk pangan

Strategi Perbaikan Makanan Khas Bogor Ervina Mela; Gunawan Wijonarko; Imas Arti Suciani
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Bogor constitute one of the tourist destination city in Indonesia, meanwhile, one of the attractions of this city is the indigenous food. However, only a few foods are widely known, therefore, it is necessary to identify the types of Bogor indigenous foods and strategies to improve these foods which are very unpopular to avoid extinction. This study aims to identify Bogor indigenous foods, level of popularity as well as improvement strategy. The methods used include survey, experts interview, and questionnaires while data analysis was performed using Importance Performance Analysis (IPA). Moreover, the results showed that there were 12 Bogor indigenous foods namely, Soto Mie, Soto Kuning, Laksa, Asinan, Doclang, Cungkring, Es Pala, Lapis Talas, Talas Kukus, Roti Unyil, Makaroni Panggang, and Tauge Goreng while the food with the lowest popularity level (very unpopular) is Cungkring. After analyzing the level of satisfaction and importance with IPA, there are 4 attributes of Cungkring that needs to be improved. Improvement strategies include improving spice color, gravel color, packaging and serving speed.

Pengembangan Budidaya Kopi Robusta Organik pada Kelompok Tani Sido Makmur Desa Pesangkalan Kabupaten Banjarnegara Ahadiyat Yugi Rahayu; Okti Herliana; Ervina Mela Dewi; Rostaman Rostaman
Jurnal Ilmiah Pangabdhi Vol 5, No 2: Oktober 2019
Publisher : LPPM Universitas Trunojoyo Madura

TEKNOLOGI PENGOLAHAN PRODUK UMKM BERBASIS GULA KELAPA KRISTAL YANG MENJADI PRIORITAS PENGEMBANGAN DI KABUPATEN BANYUMAS Ervina Mela; Gunawan Wijonarko; Ali Maksum; Nurul Fadhillah
Jurnal Sosioteknologi Vol. 19 No. 3 (2020)
Publisher : Fakultas Seni Rupa dan Desain ITB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/sostek.itbj.2020.19.3.9

Gula kelapa kristal merupakan salah satu produk yang sudah dikembangkan di Kabupaten Banyumas. Dengan segala keunggulan yang dimiliki, gula kelapa kristal berpotensi untuk dikembangkan oleh Usaha Mikro Kecil dan Menengah (UMKM) menjadi berbagai produk olahan. Penelitian ini bertujuan untuk mengidentifikasi produk berbasis gula kelapa kristal dan mendapatkan urutan prioritas alternatif produk berbasis gula kelapa kristal untuk dikembangkan pada skala UMKM di Kabupaten Banyumas. Penelitian terdiri atas identifikasi produk berbasis gula kelapa kristal yang dilakukan dengan metode studi pustaka, dan penentuan produk prioritas dengan kuesioner, wawancara pakar, dan metode Bayes. Penelitian menunjukkan produk berbasis gula kelapa kristal yang dapat dikembangkan untuk UMKM meliputi sirup asam jawa, abon ikan, jahe merah instan, temulawak instan, cincau hijau instan, bumbu gado-gado, dan enting-enting kacang. Sirup Asam Jawa merupakan produk pada ranking pertama prioritas untuk dikembangkan di Kabupaten Banyumas.

Pengembangan Produk Minuman Jelly Nira Kelapa dengan Quality Function Deployment [Coconut Sap Jelly Drink Product Development with Quality Function Deployment] Ervina Mela; Gunawan Wijonarko
Buletin Palma Vol 21, No 1 (2020): Juni 2020
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/bp.v21n1.2020.1-10

Coconut sap is one of the agricultural commodity that can be processed into various products other than sugar. One of the products that potential to be developed is coconut sap jelly drink. To create successful coconut sap jelly drink on the market, it is necessary to develop products according to the needs of consumers. Quality function deployment (QFD) is a product development method that accommodates the needs of consumers, then connects them with appropriate production techniques. The purpose of this study was to determine the priority attributes of consumer requirements and technical parameters as the basis for designing a coconut sap jelly drink. The research method uses QFD, with questionnaires and expert interviews. Analysis of quality houses shows that the attributes of consumer requirements that are the priority in designing coconut juice jelly drinks are jelly viscosity such as Okki Jelly Drink (weight 8.72), easy to carry packaging (weight 8.49), purple color like grapes (weight 8.35 ), there is a taste content on the packaging label (8.30) and there is RDA information on the packaging label (weight 8.23), while the priority technical parameter is the preparation of other ingredients except coconut sap juice (weight 22.82%). Producers who will develop coconut sap jelly drink should pay attention to the viscosity of the jelly and preparation of raw materials including pectin, and sugar.ABSTRAKNira kelapa merupakan salah satu hasil pertanian yang dapat diolah menjadi berbagai produk selain gula. Salah satu produk yang potensial dikembangkan adalah minuman jelly nira kelapa. Supaya dapat dihasilkan produk minuman jelly nira kelapa yang sukses di pasaran maka perlu dilakukan upaya pengembangan produk sesuai keinginan/kebutuhan konsumen. Quality function deployment (QFD) merupakan metode pengembangan produk yang mengakomodasi kebutuhan dan keinginan konsumen, kemudian menghubungkannya dengan teknik produksi yang tepat. Tujuan dari penelitian ini adalah untuk mengetahui prioritas atribut persyaratan konsumen dan parameter teknis sebagai dasar pengembangan produk minuman jelly nira kelapa. Metode penelitian menggunakan QFD, dengan penyebaran kuesioner dan wawancara pakar. Analisis rumah mutu menunjukkan persyaratan konsumen yang menjadi prioritas pada pengembangan minuman jelly nira kelapa adalah kekentalan jelly seperti Okki Jelly Drink (bobot 8,72), kemasan mudah dibawa (bobot 8,49), warna ungu seperti buah anggur (bobot 8,35), terdapat keterangan rasa pada label kemasan (8,30) dan terdapat informasi AKG pada label kemasan (bobot 8,23) sedangkan parameter teknis yang menjadi prioritas adalah persiapan bahan lain selain nira kelapa (bobot 22,82%). Produsen yang akan mengembangkan minuman jelly nira kelapa sebaiknya memberikan perhatian utama pada kekentalan jelly dan persiapan bahan baku selain nira di antaranya pektin, dan gula.

VIRGIN COCONUT OIL (VCO): PEMBUATAN, KEUNGGULAN, PEMASARAN DAN POTENSI PEMANFAATAN PADA BERBAGAI PRODUK PANGAN / Virgin Coconut Oil (VCO): Production, Advantages, and Potential Utilization in Various Food Products Ervina Mela; Dhenadya Savira Bintang
Jurnal Penelitian dan Pengembangan Pertanian Vol 40, No 2 (2021): December 2021
Publisher : Badan Penelitian dan Pengembangan Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jp3.v40n2.2021.p103-110

Virgin Coconut Oil (VCO) is coconut oil that is processed in a simple way without involving synthetic chemicals. Production methods that are commonly carried out on a household scale or micro, small and medium enterprises (MSMEs) include the methods of induced, salting, centrifugation, and fermentation. This process causes the lauric acid content of VCO to be the highest compared to the other 2 oils, which is 53.70-54.06 %, while ordinary coconut oil is 2.81% and palm oil is 0.45%. The high content of lauric acid makes VCO beneficial for health, including increasing endurance and accelerating the healing process of disease. In national and global and markets, until the 1990s VCO developed very slowly. But in 2020 the VCO market began to grow because people use this product as an antivirus against Covid-19. This paper explores the advantages, manufacturing technology, and trade of local and global VCO. Research results that apply VCO to food products and VCO-based food products that have the potential to be developed on the MSME scale are presented. Based on market potential, technology, and business capital, the most potential VCO-based product to be developed is chocolate bar.Keywords: Virgin coconut oil, trade, food products AbstrakVirgin Coconut Oil (VCO) adalah minyak kelapa yang diproses dengan cara sederhana tanpa melibatkan zat-zat kimia sintetis. Metode produksi yang umum dilakukan pada skala rumah tangga atau usaha mikro, kecil, dan menengah (UMKM) meliputi metode pancingan, penggaraman, sentrifugasi, dan fermentasi. Proses ini menyebabkan kandungan asam laurat VCO menjadi yang tertinggi dibanding 2 minyak lainnya, yaitu sebesar 53.70-54.06 %, sementara minyak kelapa biasa sebesar 2.81 % dan minyak sawit sebesar 0.45%. Tingginya kandungan asam laurat menjadikan VCO bermanfaaat untuk kesehatan, diantaranya meningkatkan daya tahan tubuh dan mempercepat proses penyembuhan penyakit. Pada pasar lokal dan global, hingga tahun 1990-an VCO berkembang sangat lambat. Namun pada tahun 2020 pasar VCO mulai menggeliat karena masyarakat menggunakan produk ini sebagai antivirus melawan Covid-19. Naskah ini menggali keunggulan, teknologi pembuatan, dan perdagangan VCO lokal dan global. Selain itu juga ditampilkan hasil-hasil penelitian yang mengaplikasikan VCO pada produk pangan dan dilengkapi dengan produk-produk pangan berbasis VCO yang berpotensi dikembangkan pada skala UMKM. Berdasarkan potensi pasar, teknologi, dan modal usaha maka produk berbasis VCO yang paling potensial dikembangkan ialah cokelat batang.Kata kunci: Virgin coconut oil, pemasaran, produk pangan

DIVERSIFIKASI PRODUK PANGAN BERBASIS AIR KELAPA Ervina Mela
Agritech: Jurnal Fakultas Pertanian Universitas Muhammadiyah Purwokerto Vol 22, No 2 (2020): AGRITECH
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/agritech.v22i2.8504

Air kelapa merupakan cairan yang berasal dari buah kelapa, yang umumnya merupakan hasil samping dari pengolahan santan, atau dari buah kelapa yang sengaja diambil buah dan airnya untuk dikonsumsi. Air kelapa memiliki sejumlah makro dan mikromineral, juga mengandung vitamin, protein (asam amino) meskipun dalam jumlah yang kecil. Pengolahan air kelapa masih sangat terbatas. Oleh karena itu tulisan ini bertujuan untuk merangkum penelitian-penelitian hasil studi pusta, yang dilakukan dalam rangka mengolah air kelapa menjadi beebagai produk pangan. Produk pangan yang dapat dibuat dari air kelapa meliputi air kelapa kemasan, minuman isotonik, nata de coco, cuka, minuman antioksidan, minuman berkarbonasi, jus kurma, yougurt kelapa, drink yougurt, serbuk minuman kelapa, minuman probiotik, sorbet kelapa, edible film, coco cider, kefir, susu kelapa, kecap, permen kelapa jahe, permen jelly kelapa, keju kelapa, dan selai kelapa.

GULA KELAPA KRISTAL DAN POTENSI PEMANFAATANNYA PADA PRODUK MINUMAN Ervina Mela; Nurul Fadhillah; Mustaufik Mustaufik
Agritech: Jurnal Fakultas Pertanian Universitas Muhammadiyah Purwokerto Vol 22, No 1 (2020): AGRITECH
Publisher : Universitas Muhammadiyah Purwokerto

Crystal coconut sugar is sugar that made from coconut sap which is processed to powder or crystal. This sugar has lower Glycemic Index and higher levels of fiber and vitamin B12 than cane sugar. Other advantages are that it is more soluble, has longer shelf life, more attractive in shape, easier to package and transport, has a unique taste and aroma, and can be fortified with other ingredients. Crystal coconut sugar can be used as a substitute for sugar cane in various beverage products. This paper aims to provide an overview of the process, excellence, and potential use of crystal coconut sugar in beverage products sourced from research journals and scientific books. Crystal coconut sugar has the potential to substitute cane sugar in tamarind syrup products, traditional drinks, instant powder drinks, instant chocolate drinks, coffee mixes, and ice cream.

Aplikasi metode quality function deployment (QFD) dalam perancangan produk tempoyak Alavia Hardiyanti; Karseno Karseno; Ervina Mela
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.12135

Tempoyak is a food that made from fermented durian flesh with the addition of salt. In product development, one of the ways to get products that are in accordance with consumer desires is the Quality Function Deployment (QFD) method. QFDis a design method that can be used to meet customer requirements and evaluate product performance. The research objectives areknowing attributes of consumer requirements for tempoyak products, knowing the technical parameters in the manufacture of tempoyak products, and knowing the priority of consumer requirements, the level of importance and technical parameters in designing tempoyak products. The results showed that there were 17 attributes that consumers wanted, namely sweet-sour taste, yellowish white color, tempoyak aroma, price Rp. 50,000 per kilogram, there is a label on the packaging, the primary color of the transparent packaging, the small package size is 250gram, the jar packaging, the inclusion of the composition, useful for maintaining the digestive system, the inclusion of the expiration date, the inclusion of the halal logo, the inclusion of BPOM, the inclusion of the production date, the inclusion of instructions for storage , inclusion of serving suggestions, and cleanliness of the tempoyak production process. The results also show that there are 8 technical parameters, namely the preparation of raw materials, separation of durian flesh from seeds, mixing of durian meat with salt, fermentation, packaging, labeling, BPOM registration, and MUI halal registration. Attributes of consumer requirements that are of high priority are the inclusion of an expiration date, cleanliness of the tempoyak production process, the inclusion of a halal logo, a label on the packaging, and the inclusion of BPOM. Technical parameters that are of high priority in tempoyak development are labeling, preparation of raw materials, packaging, fermentation, and mixing of durian meat with salt.

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