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All Journal HAYATI Journal of Biosciences Jurnal Ilmu Pertanian Indonesia Jurnal Fitopatologi Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah JURNAL BISNIS STRATEGI Jurnal Keteknikan Pertanian Jurnal Penelitian Hasil Hutan Jurnal Penelitian Pascapanen Pertanian Jurnal Pengkajian dan Pengembangan Teknologi Pertanian Jurnal Penelitian Tanaman Industri Buletin Teknologi Pasca Panen Indonesian Journal of Business and Entrepreneurship (IJBE) agriTECH Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Jurnal Agroindustri Jurnal REKOMEN (Riset Ekonomi Manajemen) IJBE (Integrated Journal of Business and Economics) Jurnal Penelitian Pertanian Tanaman Pangan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JURNAL PANGAN Jurnal Penelitian Hasil Hutan Jurnal Penelitian Tanaman Industri (Littri) Jurnal Penelitian Hasil Hutan
Rokhani Hasbullah
Departemen Teknik Mesin Dan Biosistem , IPB University
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences

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Development of Vegetable Export Business Model Based on Farmer Partnerships Sunandar, Muhammad Prayoga; Hasbullah, Rokhani; Asnawi, Yudha Heryawan
JURNAL BISNIS STRATEGI Vol 32, No 2 (2023): December
Publisher : Master of Management, Faculty of Economics and Business, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jbs.32.2.1-8

Abstract

This study examines the development of company's business model, which initially relied on a single supplier to source vegetables, later evolved into a new business model through the introduction of partnerships with farmers, including direct purchasing and growing cabbage on the farm. Financial analysis shows a significant improvement in the company's performance, highlighted by increased revenue and greater social impact. Additionally, the company is now able to meet market demand by shipping 300 containers per year, an unprecedented achievement for the Taiwanese market. Management implications and strategic recommendations include expanding partnerships, capacity building for farmers, commitment to sustainable agricultural development, active market research and diversification of agricultural products.
Analisis Strategy Pengembangan Bisnis E-Commerce Pertamina Retail dengan Pendekatan Bisnis Model Kanvas Latief, Prori Vitaliano; Syarief, Rizal; Hasbullah, Rokhani
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 14 No. 1 (2019): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (683.147 KB) | DOI: 10.29244/mikm.14.1.24-34

Abstract

The competition of oil and gas industri in Indonesia is very tight. To get survive from the competition; the company has to develop their technology. Nowadays, technological advancement have salient roles in improving the company's business. PT Pertaminan Retail is a large oil and gas company in Indonesia. This study analyzed the design of e-commerce business development models from PT Pertamina Retail called MyPertamina. The method of the study is descriptive analysis and using business model canvas (BMC), the Delphi method, SWOT (Strenghts, weakness, opportunities, & threats), and the Blue Ocean Strategy. The datas in this study were secondary dan primary data. The secondary data obtained from the literature study and the primary data was by interviewing six informants. The research period starts from November to December 2018. The results of mapping the initial business model that used BMC, showed several aspects such as: customer segments, value propositions, channels, revenue streams, key resources, key activities, key partners, and costs structure. Environmental analysis used the Delphi method and the result was key trend value was 25.48%, industri strength was 25.19%, market strengths was 24.78%, and macroeconomic strengths was 24.55%. MyPertamina's internal environment influenced by product aspects, infrastructure management, customer interface, and financial aspect. The results of the SWOT analysis of nine BMC unsurts showed that the highest strength was the key partnership and the lowest strength was customer relationship. Meanwhile, the biggest opportunity was value proposition and the lowest opportunity was cost structure. The highest threat was customer segment, and the lowest threat was key partners. The business development model in this research focused on customer segment, key partnership, and value proposition, unsurts developed using the blue ocean strategy method.
Shelf life prediction of cacao powder using isothermic sorption approach Hasbullah, Rokhani; Mahdania, Nadya Fazira Islah
Jurnal Keteknikan Pertanian Vol. 11 No. 3 (2023): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.011.3.294-306

Abstract

Tujuan dari penelitian ini adalah menentukan model kurva sorpsi isotermis bubuk kakao dan menduga umur simpan bubuk kakao pada kemasan standing pouch aluminium foil dan kraft dengan pendekatan sorpsi isotermis. Penelitian ini diawali dengan pembuatan bubuk kakao, penentuan kadar air bubuk kakao pada berbagai kelembaban relatif (RH) penyimpanan dan pendugaan umur simpan bubuk kakao pada kemasan standing pouch aluminium foil dan kraft dengan pendekatan sorpsi isotermis . Bubuk kakao diperoleh dengan cara menggiling menggunakan mesin pembubuk kakao dan mengayaknya menggunakan ayakan Tyler dengan ukuran mesh 60. Kadar air kesetimbangan (KAK) bubuk kakao diperoleh dengan menyimpan bubuk kakao pada berbagai kelembaban relative (RH) menggunakan larutan garam jenuh MgCl2, K2CO3, NaNO2, NaCl dan KCl. Model sorpsi isotermis diperoleh dengan memplotkan KAK dengan nilai aktivitas air (aw) (RH/100). Hasil penelitian menunjukkan bahwa model Hasley merupakan model paling tepat untuk menggambarkan fenomena sorpsi isotermis bubuk kakao dengan nilai Mean Relative Determination (MRD) paling kecil yaitu 2.007. Umur simpan bubuk kakao yang simpan dengan kemasan standing pouch aluminium foil pada penyimpanan suhu 30 °C dan kelembaban relatif (RH) 75% dan 80% berturut-turut adalah 665 hari dan 514 hari. Sedangkan dengan kemasan standing pouch kraft selama 293 hari dan 227 hari.
Business Development Strategy of Beverage Powder Company Mahasin, M. Zaenal; Hartoyo; Hasbullah, Rokhani
Jurnal Aplikasi Bisnis dan Manajemen Vol. 10 No. 3 (2024): JABM, Vol. 10 No. 3, September 2024
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/jabm.10.3.942

Abstract

Background: Indonesia is currently experiencing the fourth wave of the coffee trend, characterized by a sharp increase in the market size of the coffee shop business. This growth is due to the ease of starting a coffee business and the emergence of digital businesses. Coffee trends have triggered an increase in domestic consumption of coffee and other drinks like chocolate and tea. The powdered beverage industry as a supporting ingredient for beverage shops has also increased with the rapid growth of modern drinks. In the last five years, this business has also increased following the growth of the ready-to-drink coffee business. Frezzo is one of the Small Medium Enterprises (SMEs) of powdered beverage that enters the medium industry category which is quite strong in the B-to-B segment. Meanwhile, Frezzo is experiencing idle capacity and achieving low market share in beverage industry. Purpose: The objective of the research is to focus on the challenges encountered by PT Frezzo. The challenges include optimizing production capacity and market share in the rapidly evolving beverage industry through analyzing both conditions, internal and external, that influence the business growth of Frezzo Powder. This research aims to develop priorities that strategic for Frezzo’s business advancement, as well. Design/methodology/approach: This research describes analytical tools used to solve the problems which include Business Model Canvas (BMC); Porter's Five Forces; Strength, Weakness, Opportunity, Threat (SWOT); Internal External Matrix (IE Matrix) and Quantitative Strategic Planning Matrix (QSPM). Findings/Result: The results of the analysis found that Frezzo had weaknesses in the retail sales aspect, lack of promotion and marketing network. The study concludes that there are priority strategies can be mapped into a new business model that should be applied rapidly. The priority strategies involve addition of new partnerships to cooperate with, such hotels, restaurants and cafes (horeca). Another priority is addition of Frezzo outlets and retailers in considerable towns. And then, new product differentiation in practical drinks, size variations, along with intense advertisement and promotions via Google, TikTok and YouTube. The last priority is addition of horeca sales representatives and procurement of fully automatic machines.Conclusion: To optimize production capacity and market share in the rapidly evolving beverage industry, company focus market penetration through infiltration of market comprises activities of promoting, discount or reduction of price, and comprehensive in distributing product. In this case, the activities of market penetration are conducted by extending avenues in reseller and Frezzo stores.Originality/value (State of the art): This research is useful for similar companies to provide an overview for business development by taking advantage of opportunities, level of competition and alternative strategies according to market segments and company characteristics. Keywords: beverage industry, beverage shops, priority strategies, Frezzo, business development
Faktor-Faktor yang Memengaruhi Kinerja dan Kepuasan Tenan di Inkubator Bisnis IPB Kristianingsih, -; Sumarwan, Ujang; Hasbullah, Rokhani
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 12 No. 1 (2017): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (494.575 KB) | DOI: 10.29244/mikm.12.1.84-92

Abstract

Business incubator is an assistance agency for beginner business which is believed to be able to generate professional, independent, and competitive entrepreneurs. This research aims to identify factors influencing the performance of business incubator’s tenants, and evaluate tenants’s satisfaction during their participation in business incubator. This research is conducted in Business Incubator of IPB by interviewing both inwall tenants and outwall tenants. The data obtained are analyzed using, Wilcoxon test with SPSS software, Importance Performance Analysis (IPA) and Customer Satisfaction Index (CSI). Result of this research reveals that performance of inwall and outwall  tenants are shown by the increase of gross profit, profit, number of employee, increase of product variants, number of customer, participation in training, the presence of business assistance, participation in training, the presence of business assistance, expansion of business place, expansion of business place. marketing expansion or number of agent, and the decline of complaints experienced by tenants. According to the calculation result of IPA,CSI, tenant satisfaction level on business incubator is categorized as good. Factor that is considered need to be improved by Business Incubator of IPB is adequate human resources performance improvement, especially for assistance and service toward tenants.
The Use of Chitosan Coating to Maintain the Quality of Cherry Tomatoes (Lycopersicum esculentum var. cerasiforme) Salsa Nurfadhillah; Rokhani Hasbullah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 14, No 1 (2025): February 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i1.21-30

Abstract

Cherry tomatoes are prone to deteriorate during storage. Proper post-harvest technology is needed to maintain the quality of cherry tomatoes. This research aims to examine the effect of chitosan coating and storage temperature on the quality of cherry tomatoes and determine the optimal treatment. Cherry tomatoes of the Fortesta variety were used for experiment. Cherry tomatoes were dipped in chitosan solution with concentrations of 1% and 2%, and control. Each group of cherry tomatoes was then stored at temperatures of 15°C and 25°C. The research was arranged under a factorial completely randomized design with three replications. Measurement was performed on respiration rate, weight loss, firmness, total soluble solids, and organoleptic tests (freshness, color, and aroma) of cherry tomatoes. The results showed that chitosan coating affects the respiration rate, weight loss, firmness, total soluble solids, and organoleptic tests. Storage temperature affects respiration rate, weight loss, firmness, total soluble solids, and organoleptic tests. Chitosan coating of 2% concentration and storage temperature of 15°C were the best treatments that were able to suppress respiration rate, weight loss, firmness, total soluble solids, and were still accepted by panelists on the 21st day of storage. In contrast, the control only lasted until the 12th day of storage. Keywords: Cherry tomatoes, Chitosan, Cold storage, Edible coating, Quality.
Penyusunan Strategi Alternatif Dengan Pendekatan Triple Layer Business Model Canvas di PT Bando Indonesia Iriando Wijaya; Dikky Indrawan; Rokhani Hasbullah
Jurnal Aplikasi Bisnis dan Manajemen Vol. 9 No. 1 (2023): JABM, Vol. 9 No. 1, Januari 2023
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/jabm.9.1.188

Abstract

PT Bando Indonesia is a manufacturing company that produces power transmission products and experiencing production capacity problems. The aims of this study are (1) to identify and evaluate the influence of the business environment factors and the current business model at PT Bando Indonesia; (2) to examine alternative business strategies applied by PT Bando Indonesia and; (3) to formulate recommendations and managerial implications based on the new business model. The method in this study uses internal analysis (IFE), external analysis (EFE), SWOT, and triple-layer business model canvas (TLBMC). The results show that the company's strengths are consumer segmentation, marketing, and product quality. The company’s weaknesses are procurement of materials, number of employees, and product development facilities don’t exist. The company's opportunities in their business are the growth of green technology, people's lifestyles, and people's awareness of the environment. The study also shows that the company’s threats are inflation, tax, unstable price of materials, and other resources. There are several alternative strategies generated using a SWOT analysis based on the company's internal and external circumstances The alternative strategies formed influence the improvement of the existing business model in several of its constituent factors. The three factors in TLBMC, economic, environmental, and social, received improvements in several of their building blocks to support alternative corporate strategies that have been formed. Keywords: Bando Indonesia, external analysis (EFE), internal analysis (IFE), SWOT, TLBMC
REKAYASA MESIN PENCETAK BUTIR BERAS SIMULASI DARI MATERI TANAMAN HUTAN Iyus Hendrawan; Sutrisno; Purwiyatno Hariyadi; Y.Aris Purwanto; Rokhani Hasbullah
Jurnal Penelitian Hasil Hutan Vol. 33 No. 3 (2015): Jurnal Penelitian Hasil Hutan
Publisher : BRIN Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.2015.33.3.235-246

Abstract

Indonesia is rich of non-rice carbohydrate source including forest intercropping plants. Simulated Rice Grain (SRG) was made from non-rice carbohydrate sources which had close characteristic to the physicochemical properties of flour and Ciherang grain variety. This paper studies the machine design of Simulated Rice Grain (SRG) made of non-rice carbohydrate from forest intercropping plant. SRG forming machine design is approached through the design criteria, design analysis, functional design and manufacturing processes, while SRG forming machine was tested using mixed material made from 30% of arrowroot starch, 42% of beneng taro flour and 28% of sorghum. The specification of SRG forming machine is 6.8 × 2.2 × 5.06 mm for die space dimension, 1.9–2.3 for pressure ratio, 600 N for pressure force, 70° for angle of repose, 0–5000 microseconds for space time length, capacity of 900 grain per hour and 25–80 °C for die space temperature regulator. It resulted SRG with length of 7.1 mm, thickness of 2.8 mm, slightly rounded shape, grain firmness of 0.1–2 N, rice grain density of 620–770 kg/m³ and grain weight of weight grain 17.5–29 g per 1000 grains.
The Use of Chitosan Coating to Maintain the Quality of Cherry Tomatoes (Lycopersicum esculentum var. cerasiforme) Salsa Nurfadhillah; Rokhani Hasbullah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 1 (2025): February 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i1.21-30

Abstract

Cherry tomatoes are prone to deteriorate during storage. Proper post-harvest technology is needed to maintain the quality of cherry tomatoes. This research aims to examine the effect of chitosan coating and storage temperature on the quality of cherry tomatoes and determine the optimal treatment. Cherry tomatoes of the Fortesta variety were used for experiment. Cherry tomatoes were dipped in chitosan solution with concentrations of 1% and 2%, and control. Each group of cherry tomatoes was then stored at temperatures of 15°C and 25°C. The research was arranged under a factorial completely randomized design with three replications. Measurement was performed on respiration rate, weight loss, firmness, total soluble solids, and organoleptic tests (freshness, color, and aroma) of cherry tomatoes. The results showed that chitosan coating affects the respiration rate, weight loss, firmness, total soluble solids, and organoleptic tests. Storage temperature affects respiration rate, weight loss, firmness, total soluble solids, and organoleptic tests. Chitosan coating of 2% concentration and storage temperature of 15°C were the best treatments that were able to suppress respiration rate, weight loss, firmness, total soluble solids, and were still accepted by panelists on the 21st day of storage. In contrast, the control only lasted until the 12th day of storage. Keywords: Cherry tomatoes, Chitosan, Cold storage, Edible coating, Quality.
Shelf Life Estimation of Taro Flour Packaged in Polypropylene (PP) and High-Density Polyethylene (HDPE) Using The Arrhenius Approach Shafira Pradyta; Dyah Wulandani; Rokhani Hasbullah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2391-2403

Abstract

Taro flour stored for an extended period tends to experience a decline in quality. Therefore, determining the optimum storage period is essential. The Accelerated Shelf Life Testing (ASLT) method using the Arrhenius model was applied to estimate the shelf life of taro flour. The research on taro flour was carried out in three stages. The first stage involved the production of taro flour. The second stage included monitoring changes in quality during the storage period. The third stage focused on estimating the shelf life of taro flour packaged in polypropylene (PP) and high-density polyethylene (HDPE) materials. Drying and milling taro tubers produced taro flour with a final moisture content of 10%. During the storage period, observations were made on moisture content, whiteness degree, and protein content. Shelf life estimation was conducted using the Arrhenius model, with the selection based on a critical quality parameter protein content. The results indicated that the estimated shelf life of taro flour based on protein content in PP and HDPE packaging at 25 ℃ was 223 days and 285 days, respectively. Meanwhile, at storage temperature of 28 ℃, the shelf life of taro flour in PP and HDPE packaging was estimated to be 147 days and 183 days, respectively.
Co-Authors . Setiadjit . Sukarno . Sutrisno Abdul Waries Patiwiri Achmad Fitrah Maulidin Addiena Syahvina Nasution Adhitya Yudha Pradhana Agus Ghautsun Niam Agus Sutejo Ahmad Yani Ahmad Yani Alhori Alhori Ali Parjito Amzul Rifin Andi Suryadi Anggitha Ratri Dewi Arief Daryanto Arif Imam Suroso Arif Suroso Aris Purwanto Astu Unadi Budi Nurtama Budi Rahardjo Cicih Sugianti Dadang . Damanik, Annisa Purnamasari Deasy Fitriani Desy Nofriati Desy Nofriati Deva Primadia Almada Dikky Indrawan Dondy A Setyabudi Dondy A Setyabudi DS Priyarsono Dwi Zuwarman Dyah Wulandani Edi Suryanto Edo Saputra Edy Hartulistiyoso Eka Priyana Elisa Nur Faizaty Elpodesy Marlisa Emmy Darmawati Erniati Erniati Erniati Esa Ghanim Fadhallah Eti Rohaeti Fahim M Taqi Fajar Sidiq Firdaus, Jonni Graita Gaiety Jatmiko Harli Prawaningrum Hartoyo Hasniar . Hayatri Sali Setia Heriyanto S Soba Herry Suhardiyanto I Wayan Astika I Wayan Budiastra Idham Sakti Harahap Iriando Wijaya Ita Zuraida Iyus Hendrawan Iyus Hendrawan Jayawarsa, A.A. Ketut Jeffrey Fransiscus Juniska Muria Sariningpuri Kaltika Setya Utami Sumariana Khoirul Mukhtarom Khoirul Umam Kristianingsih, - Latief, Prori Vitaliano Lidya Susanti Lilik Pujantoro Lilik Pujantoro Eko Nugroho Lista Eka Yulianti Lydia Ariani Machfud Machfud Machfud Machfud Mahasin, M. Zaenal Mahdania, Nadya Fazira Islah Mala Nurilmala Maya Wulan Arini Memen Surahman Michael Alexander Hutabarat Mohamad Rahmad Suhartanto Mohamad Solahudin MUHAMMAD YUSUF ANTU Muhammad Yusuf Antu Nanik Purwanti Nelwan, Leopold Oscar nFN Setyadjit nFN Sukarno Nunung Nuryartono Nurhayati Nurhayati Nurman Susilo Nurul Imamah Nurwijayanti Nuzul Syah Putra Okky Setyawati Dharmaputra Parlaungan Adil Rangkuti Patiwiri, Abdul Waries Pramita Riskia D. P Purwiyatno Hariyadi Raden Dikky Indrawan Renny Anggraini Ridwan Rachmat Rimba Lestari Rio Viryawan Riska Indaryani Riska Juliana Rizal Syarief Rizal Syarief RIZAL SYARIEF Rofika Rochmawati Rozana - Ruri Wijayanti Salsa Nurfadhillah Selvi Marcellia Setiadjit Setiadjit Shafira Pradyta Slamet Budijanto Sugiyono Sugiyono Sukarno Sukarno Sulusi Prabawati Sunandar, Muhammad Prayoga Supriyanto Supriyanto Supriyanto Suroso . Suroso Suroso Susi Lesmayati Susilo, Nurman SUTRISNO Sutrisno , Sutrisno - Sutrisno Mardjan Sutrisno Sutrisno Sutrisno Sutrisno Tajuddin Bantacut Tjahja Muhandri Tri Yulni Ujang Sumarwan Usman Ahmad Warji Warji Yudha Heryawan Asnawi