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All Journal MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Agrointek Jurnal Penelitian dan Pengembangan Pertanian Jurnal Sosioteknologi agriTECH Jurnal Agroindustri Jurnal Ilmiah Pangabdhi Jurnal Gizi dan Pangan Soedirman (JGPS) Agrin : Jurnal Penelitian Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Agritech: Jurnal Fakultas Pertanian Universitas Muhammadiyah Purwokerto Agroteknika JURNAL TEKNIK Buletin Palma Jurnal Penelitian dan Pengembangan Pertanian Fruitset Sains : Jurnal Pertanian Agroteknologi JURNAL AGROINDUSTRI HALAL Indonesian Journal of Food Technology Eko-Regional: Jurnal Pembangunan Ekonomi Wilayah Eko-Regional: Jurnal Pembangunan Ekonomi Wilayah
Mela, Ervina
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Agrointek

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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

Abstract

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.
Strategi pengembangan coto manggala sebagai pangan khas Kalimantan Tengah Ervina Mela; Aulia Putri Wardhani; Mustaufik Mustaufik; Laeli Budiarti
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.16973

Abstract

Coto Manggala is a cassava (manggala) soup originating from Pangkalan Bun, West Kotawaringin. This food has represented the region in certain events, such as the Anugerah Pesona Indonesia 2020, and received a MURI record in 2009. However, many modern foods that have entered Indonesia have shifted from traditional foods. This research aims to determine the level of satisfaction and consumer interest, select the attributes that need improvement, and formulate strategies for improving Coto Manggala products. In this study, there are three research stages: analyzing the satisfaction level and consumer interest, analyzing the attributes that need to be improved using IPA, and determining the strategy for improving Coto Manggala. It was found that the attributes that need to be improved are the ease of finding products and promotions in social media. For the ease of finding products, the improvement strategy has been set are collaborating with cassava suppliers and carrying out the right cassava storage system, registering the business on Google Maps so it is easier to be found, maximizing delivery services, selling products at a touristic location and starting the night culinary tourism, proper storage of finished foodstuffs, collaborating with Government agencies if there are cultural events that require Coto Manggala dishes, open booths when there are cultural events, join the exhibitions, etc. The improvement strategy for promotional attributes through social media is to maximize existing features on social media for product promotion, training and mentoring of MSME owners, and product branding
Co-Authors AHADIYAT YUGI R. Ahsan, Adiluhung Al-Aula, Fina Hadina Alavia Hardiyanti Ali Maksum Annisa Wulansari Ardiansyah Ardiansyah Ardita, Andreas Dimas Fajar Arista, Lintang Arsyistawa, Hadana Sabila Aulia Putri Wardhani Ayuningtyas, Laksmi Putri Budi Sustriawan Budiman, Sri Anggraeni Caecar, Desinta Afifah Choirunisa, Destya Dhenadya Savira Bintang Dian Novitasari Dwi Astuti, Santi Elza, Livianinda Ferliana, Agnes Firdaus, Muhammad Wildan Gunawan Wijonarko Gunawan Wijonarko Gunawan Wijonarko Ike Sitoresmi Imas Arti Suciani Indah Nuraeni Indah Setiawati Isti Handayani Karseno Karseno Laeli Budiarti Laeli Budiarti Masitoh, Monalisa Merbawinarni, Resti Mustaufik Mustaufik Mustaufik Mustaufik Mustaufik Nur Aini Nurul Fadhillah Nurul Fadhillah Okti Herliana Pepita Haryanti Prihananto, Vincentius Rachmadhani, Syafa Athala Raharjaningtyas, Arista Savira Ramadhan, Idhar Rostaman Santi Dwi Astuti Susanto, Viona C D V. Prihananto