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All Journal JURNAL PASTI (PENELITIAN DAN APLIKASI SISTEM DAN TEKNIK INDUSTRI) DINAMIKA Jurnal Ilmiah Teknik Mesin Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian Jurnal PkM (Pengabdian kepada Masyarakat) JURNAL SIPISSANGNGI: Jurnal Pengabdian Kepada Masyarakat
Sakir Sakir
Halu Oleo University
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Transportation Other

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Identification of Production Process and Palm Sugar Distribution in Small and Medium Enterprises (UKM) in Napano Kusambi District, West Muna Regency Sutantri Sutantri; La Rianda; Sakir Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 1, No 3 (2020): Desember - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v1i3.13822

Abstract

The objectives of this study are (1). know the profile of the palm sugar industry in Napano Kosambi District, West Muna Regency. (2) know the identification of the production and marketing process of palm sugar in Napano Kosambi District, West Muna Regency. The data processed using qualitative data to identify the production process and marketing of palm sugar in small and medium enterprises (UKM) as many as 4 businesses. Data collection using the method of observation, interviews, and documentation. The channel pattern of palm sugar marketing uses a simple random sampling method. The results of this study indicate that the palm sugar processing business, the variable value of the palm sugar raw material is the total amount of business 1, II, III, and IV: 181 liters; 191 liters; 175 liters; 184 liters. The selling price of palm sugar ranges from Rp. 8,000-11,000, of which business I usually sell its products for Rp. 8,000, business II sells its products for Rp. 10,000, business III sells its products at Rp. 9,000 and business IV sells its production price at Rp. 11,000. With the total yield of palm sugar production from businesses I, II, III, and IV in West Muna District, Napano Kusambi District, around 141 seeds/month. Meanwhile, the total profit yields from the highest to the lowest, namely business IV, the highest is around Rp. 925,270 / month followed by business II amounting to Rp. 839,373 / month, followed by business I of Rp. 491,905 / month and the lowest is business III of Rp. 442,500 / month.
Analysis of the Added Value of the Tofu Tempe Industry in Lambusa Village, Konda District, South Konawe Regency Using the Hayami Method Muhammad Tisakti; Muhammad Syukri; Sakir Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 2, No 2 (2021): Agustus - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v2i2.20319

Abstract

This study aims to determine the process of processing tofu and tempeh in the Home Industry in Lambusa Village, Konda District, South Konawe Regency. The research was carried out in October 2020 to completion at the Elsa Jaya Tofu Tempe Home Industry in Lambusa Village, Konda District, South Konawe Regency, Southeast Sulawesi Province. Respondents in this study were Tofu Tempe entrepreneur Elsa Jaya because those who know more about tofu and tempeh production are the business owners themselves. This study's data collection techniques were observation, interviews (interviews), and recording. The study results indicate that the processing of tofu and tempeh at the Home Industry of Tofu and Tempe Elsa Jaya has complied with SNI 01-3707-2013. The profit from tofu processing in the Elsa Jaya home industry in Lambusa Village, Konda District, South Konawe Regency is Rp. 1,618,000, with a profit rate of 99.81%. In comparison, the profit on tempe processing is Rp. 460,800, with a profit rate of 74.20%.
Analysis Of Processing Development Strategy Peanuts In The Village Of Lagadi, District Of Lawa West Muna District Lestina Lestina; La Rianda; Sakir Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 3, No 1 (2022): April - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v3i1.26556

Abstract

This study aimed to determine the strategy for developing peanut processing in Lagadi Village, Lawa District, West Muna Regency. The population in this study were all peanut businesses in Lagadi Village, Lawa District, West Muna Regency, in 2020. Sampling was carried out by "proportional random sampling," i.e., random sampling by considering and paying attention to the proportion of each type from the selection of selected subjects. Done in a balanced way. The sample in this study was three peanut businesses from 9 respondents. The data analysis used is SWOT analysis by first identifying the peanut business's strategic factors (strengths-weaknesses-opportunities-threats). The results in this study are the development strategy of peanut management in Lagadi Village, Lawa District, West Muna Regency, namely, (1) farmers optimize land use with experienced workers. (2) the need for the role of extension workers in developing peanut management businesses. (3) the need for the role of the government and the owners of capital in procuring superior seeds. and (4) farmers carry out pest control with pesticides by utilizing capital from the owner of the capital.
Effectiveness of Cashew Product Marketing Strategy at UD Cashew Mubaraq Lombe, Lahundape Village, West Kendari District, Kendari City Desty Rismayanti; Sukmawati Abdullah; Sakir Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 2, No 2 (2021): Agustus - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v2i2.20423

Abstract

UD Cashew Mubaraq Lombe is a trading business that provides a variety of snacks typical of the Southeast Sulawesi region made from cashew nuts. A good marketing strategy is needed to introduce the products at UD Mete Mubaraq Lombe to the public. Marketing strategy is also one of the factors that can direct the level of marketing effectiveness that can be achieved. The effectiveness of the marketing strategy is the extent to which the company achieves the goals that have been agreed upon or previously set. Thus it can be interpreted that if marketing can be carried out correctly as planned or targeted according to the company's goals that have been set, it can be said that the marketing is effective. This study aims to describe the marketing strategy applied by UD Cashew Mubaraq Lombe in increasing the competitive advantage of the products being marketed and to determine the marketing strategy of UD Cashew Mubaraq Lombe's products. The research was carried out in the Lahundape Village, West Kendari District, Kendari City. The study is conducted using qualitative descriptive analysis. The dependent variables are product (X1), price (X2), promotion (X3), place (X4), service (X5), process (X6), people (X7), and physical evidence (X8). The independent variable (Y) is the marketing strategy applied by UD Mete Mubaraq Lombe. The results showed that all the methods used by UD Cashew Mubaraq effectively increased sales volume.
Analysis of Consumer Satisfaction Levels on the Value of Sagoku Products From Sago Meambo Food, Mata output, Kendari District. La Ode Muhammad Arif; La Rianda; Sakir Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 3, No 1 (2022): April - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v3i1.25590

Abstract

This study aims to study the process of sago processing at the Meambo Food Sago Business in the Mata Village, Kendari District, Kendari City, to determine the product development process using the Quality Function Deployment (QFD) method on sago processing at the Meambo Food Sago Business in the Mata Village, Kendari District, Kendari City. ". Data was collected using questionnaire, interview, documentation and observation methods. The results showed that the process of processing sago products from sago Meambo food The processing of Sagoku Meambo Food products begins with the post-harvest stage of sago fruit carried out by sago farmers who have collaborated with Meambo Food Sago Enterprises, then the next stage is the processing of sago into flour carried out by labor. The sago processing process is by washing sago, soaking sago, roasting sago using an oven, sifting sago using a sieve to produce sago flour, then using sago flour to make sago products. The needs of consumers in a row include: having a halal label (8.93%), including an expiration date (8.87%), including information on the type of taste (8.18%), sweetness (7.93%), new topping/stuffing variants (7.75%) ), more toppings/filling (7.75%), easy to get chocolate products (7.39%), no bitter taste (7.33%), unchanged taste (7.28%), soft texture (7.28%) , Has information on nutritional value in one package (7.28%) and packaging color according to product (6.57%).
Tofu Processing at UD Sari Makmur, Wakobaloagung Village, Kabangka District, Muna Regency Reza Reza; Dhian Herdhiansyah; Sakir Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 3, No 1 (2022): April - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v3i1.24856

Abstract

This study aims to determine the process of making tofu products at UD Sari Makmur in Wakobaloagung Village, Kabangka District, Muna Regency. The data was collected using literature study, interviews, observation, and documentation methods. The comparative method analysis results still show that UD Sari Makmur is the producer of tofu, and the main staple is soybeans, where tofu is one of the staple food ingredients in Indonesia. Tofu is also a food that contains many nutrients and is relatively easy to produce. UD Sari Makmur is included in the small and medium enterprises (SMEs) category. The method of making tofu is still simple. Namely, preparation, soaking and washing, grinding, cooking, filtering, printing, cutting, and ready to be marketed. So that the role of the individual, in this case, the worker, is enormous in the tofu production process.
Development Analysis Of Banana Chips Products Using Quality Function Deployment (QFD) MethodIn The Household Industry Pilar Rejeki Kendari City Hendri Hendri; Muhammad Syukri; Sakir Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 2, No 3 (2021): Desember - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v2i3.23347

Abstract

This study aims to determine the quality development of banana chips using the QFD method in the Pillar Fortune Home Industry. Determination of the research location purposively. Data was collected using a questionnaire, interview, and documentation methods. The analytical method used is Quality Function Deployment (QFD). The results showed that the development of banana chips products using the QFD method to the priority to be developed by the wishes and needs of consumers in a row, among others: (1) Does not contain harmful chemicals (9.22%), (2) Tastes good ( 8.76%), (3) Competitive price with other products (8.75%), (4) There is a PIRT/BPOM RI permit number on the packaging (8.37%), (5) Does not contain preservatives (8, 29%), (6) Complete ingredient composition (8.00%), (7) Price according to taste and delicacy (7.62%), (8) Affordable price for all people (7.60%), (9 ) Expiration date (7.10%), (10) Attractive packaging design (6.61%), (11) Crispy crunchy texture (7.04%), (12) Many flavors (6.34%), ( 13) Attractive colors (6.29%). Technical requirements or technical responses from companies to meet consumer wants and needs start from the processing process that begins with sorting bananas, washing/cleaning processes, slicing processes, frying processes, adding flavorings, packaging or labels, making more attractive packaging designs, the inclusion of the price of banana chips, the inclusion of the composition of banana chips ingredients, increasing product promotion, and creating a marketing system.
Analysis of the Effect of Modification of the Semi-Mechanical Pericarp on The Quality of Nutmeg Seeds Mizan Reski Arsandi; Hermanto Hermanto; Sakir Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 2, No 1 (2021): April - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v2i1.17225

Abstract

The purpose of this study was to determine the effect of the modified semi-mechanical nutmeg pulp breaker (pericarp) on the presentation of damage to the yield of split nutmeg seeds. This research was conducted in two stages, namely the stage of making the tool and testing the device. The testing stages are as follows: In the framework, there is a place to put the nutmeg to be split, the space is shaped like a rectangular box, inside the box, space can be filled with three nutmegs. So, every time the nutmeg is split process, there is three split nutmeg. The stages observed in this study are the percentage of yield damage, the nutmeg splitter's input capacity, the nutmeg splitter's adequate capacity, yield, and uniformity of cleavage data. The testing results of this tool resulted in a reasonable degree of 512 ±162,774 pieces/hour, yield damage of 9.9 ±15.940%, and yield of 90.1 ±15.940%. This tool is more efficient because it is easier to use and does not use motor power. The working capacity of this semi-mechanical splitter is doubled when compared to manual splitters
Analysis Of Supply Chain Management In The Tofu And Tempeh Industry In Konda Village, Konda Sub District resa pahlepi; Sarinah Sarinah; Sakir Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 3, No 1 (2022): April - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v3i1.26489

Abstract

This study aims to analyze the supply chain in the tofu and tempeh industry in Konda Village. The method in this study is qualitative with primary data from field observations and questionnaire interviews. Data analysis used data reduction analysis, data presentation and drawing conclusions. The results showed that the supply chain management of tofu in the tofu and tempeh industry in Konda Village involved soybean suppliers, producers, diluents and final consumers. The supply chain of the tofu and tempeh industry in Konda Village has two channels. Channel I consists of suppliers - producers of the tofu and tempeh industry in Konda Village, channel II consists of producers - retailers - final consumers. The product flow flowing from upstream to downstream has 2 systems, delivered and delivered. Financial flows flowing from downstream to upstream have 2 systems, transactions and via banks. The flow of information flows from two directions including supply and demand.
Development of Sugar Products From Aren (Arenga Pinnata Merr) on Customer Satisfaction Using The Method with Kano (Case Study of Home Industry in Kabangka Village Kabangka District Muna Regency Zainul Karim; Muhammad Syukri Sadimantara; Sakir Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 1, No 3 (2020): Desember - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v1i3.15223

Abstract

This study aims to determine the attributes that need to be improved, maintained, and repaired to suit the needs of consumers and to determine the level of satisfaction and dissatisfaction of the Nur Mizan household industry and sugar consumers in Kabangka Village, Kabangka District, Muna Regency. The data was collected by using a literature study method, questionnaire, interview, observation, and documentation. The results of the analysis of the Kano method showed that the Must-be category, namely attributes that need to be improved, including the product brand and the design of the ant sugar packaging, including a picture of sugar palm. One-Dimensional category, namely the attributes maintained that the texture of the ant sugar is not hard, the taste of the ant sugar is quite sweet, the sugar dissolves easily when brewed with water, the distinctive aroma of ant sugar is very strong, the ant sugar is yellowish-brown, a slightly bitter taste appears in the sugar, packaging for ant sugar includes information on the composition of raw materials, packaging for ant sugar includes information on net weight, packaging for ant sugar includes information on the benefits of the product and sugar for ants has a lower price than other products. Attractive category, an attribute that needs to be improved is promotional media using Instagram, Facebook, WhatsApp, Line, and Youtube. Furthermore, the level of satisfaction (better) and dissatisfaction (worse) is measured using the Kano diagram with an average better coefficient value of 0.71 and an average score of the worse coefficient of -0.4, a better average value of 0.38 - 0.88. The average score for the worse was between -0.27 - 0.64.
Co-Authors Ade Sidratul Hayat Alma Gebriani Andi gamu Andi Sudiarsi Asriani asriani Aswan Aswan Bayu Harisakti Desty Rismayanti Dhian Herdhiansyah Eko Aprianto Johan Elfrida Ratnawati Erni Purnawati Hendri Hendri Hermanto Hermanto Hermanto Hermanto Ismail Ismail LA KARIMUNA La Ode Muhammad Arif La Rianda Lestina Lestina Luh Putu Ratna Sundari Mariani L Mita Gebriella Inthe Mizan Reski Arsandi Muhammad Syukri Muhammad Syukri Sadimantara Muhammad Syukri Sadimantara Muhammad Tisakti Muslim Mahardika NAMRIAH NAMRIAH Nini Mila Rahni Nirma Sulastri Noval Ivandri Renggaala resa pahlepi Reza Reza Rhenislawaty Rhenislawaty Sarinah Sarinah Sarinah Sarinah Sendri Putriyana Sitti HAJJAH Awaliyah Sri Rejeki Sudarmi Sudarmi Sukmawati Abdullah Supri Wibisono Suwarjoyowirayatno Suwarjoyowirayatno Suwarjoyowirayatno Suwarjoyowirayatno Waode Siti Anima Hisein Zainul Karim