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All Journal DINAMIKA Jurnal Ilmiah Teknik Mesin Journal of Governance and Public Policy Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian
Sakir Sakir
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Agriculture, Biological Sciences & Forestry Education Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences

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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 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.
Analysis of Added Value of Crab Crab Processing Business at Home Industry MP KDK 1 in Tapi-But Village Marrobo District, Muna Regency Andi gamu; Sarinah Sarinah; 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.v2i2.18877

Abstract

This study aims to determine the stages of processing crab crabs in the Home Industry of MP KDK 1 in Tapi-But Village, Muna Regency, by using added value analysis, namely the Hayami Method, which shows the crab production industry. Based on the study results through 4 stages of processing, namely steaming, separating shells and claws, packaging, and cooling. The added value created from processed crab activities is IDR 30,748, while the added value created for one month is IDR 90,337,624.
Financial Feasibility Analysis Of Touch Processing Business In Wulanga Village, West Muna Regency (Case Study: Al Fatah Home Industry) Erni Purnawati; La Karimuna; 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.v3i1.26178

Abstract

This study aims to analyze the financial feasibility of the Al Fatah tofu processing business in Wulanga Jaya Village, West Muna Regency, and determine the sensitivity level of the financial feasibility of Al Fatah tofu processing business in Wulanga Jaya Village, West Muna Regency. Respondents were taken in this study as many as three people, namely one leader and two employees of the production division. The data analysis method used in this research uses the cost, income, and profit analysis formula. Meanwhile, to calculate business feasibility, the formulas used are Revenue Cost Ratio (R/C), Break Even Point (BEP), and Return On Investment (ROI). The results showed that the average profit received by the Al Fatah tofu processing business artisans was Rp. 74,669,880/year. Based on the calculation of business feasibility obtained R/C 4.06, production BEP value of 3,244 kg, BEP price of Rp. 184.31 and an ROI value of 30.69%, so the al Fatah tofu processing business in Wulanga Jaya Village, West Muna Regency, is feasible.
Program Kalurahan Online (Kaline) Sebagai Upaya Pengembangan BUMDes Kalurahan Margokaton Berbasis Digital Sakir Sakir; Reni Budi Setianingrum; Bhakti Gusti Walinegoro; Afisa Afisa
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 2 (2022): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v4i2.274

Abstract

The main purpose of implementing the Kalurahan Online service program is to manage village profile data digitally, procurement and updating of websites and social media, and mapping of problems, as well as village potential to improve BUMDes performance. The method used is to provide assistance involving students and lecturers of the University of Muhammadiyah Yogyakarta to directly go to the field and develop/compile village profiles, website creation and training to improve reliable human resources. The first results obtained from this activity are that the Margokaton Village already has an online-based Profile Book and profile video that contains complete and up-to-date data so that it can be used as a reference for making village government policies. Then there is the latest design on the Instagram feed display of the Village-Owned Enterprises (BUMDes) and the Margokaton Kalurahan website to support the promotion of potential, especially local handicraft products. Developments that need to be carried out after this program include updating the up-to-date village profile and using active social media.
Analysis of Development of Mango Fruit Juice Beverage Products Using the QFD (Quality Function Deployment) method at the "SO Food Drink" UMKM Kendari City Sitti HAJJAH Awaliyah; Sarinah Sarinah; Sakir Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 3, No 2 (2022): 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.v3i2.28890

Abstract

This study aims to determine the development of mango fruit juice drink products using the QFD (Quality Function Deployment) method in "So Food Drink" UMKM in Kendari City. The determination of the research location was carried out purposively. Data collection was carried out using observation, questionnaires, interviews and documentation. The analytical method used is Quality Function Deployment (QFD). The results showed that the process of developing mango juice drink products in UMKM "So Food Drink" using the QFD method found that those that were prioritized for development were by consumer expectations, successively including (1) listed expiration date (11.20%); (2) product resistance at room temperature (10.07%); (3) attractive packaging design (8.89%); (4) ease of obtaining mango juice drink products (8.44%), (5 not using hazardous materials (7.96%); (6) taste that does not change (7.85%); (7) taste sweet (7.85%); (8) has a long shelf life in the refrigerator (7.79%); (9) thick texture (7.70%); (10) has a brand label (7.58%) (11) economical packaging (7.49%), and (12) no sour taste (7.19%) Technical requirements or technical response for mango juice drink products brand "So Food Drink" to fulfil desires and consumer needs start from (1) sorting mangoes; (2) fruit mixer/crushing; (3) packaging/labelling; (4) shelf life/temperature; and (5) marketing/promotion.
Study of The Influence of Gray Quality on Rice Quality in Every Milling Unit in Kabawo District, Muna Regency Aswan ASWAN; Hermanto Hermanto; Sakir Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 3, No 3 (2022): 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.v3i3.29413

Abstract

This study aimed to study the effect of grain quality on rice quality in each milling unit in Kabawo District, Muna Regency. The population in this study were all managers of rice mills, totaling two businesses. This research was conducted in Kabawo District, Muna Regency, Southeast Sulawesi. Sampling in this study used a descriptive analysis method by selecting a sample of 2 respondents. The results showed that the X-milling effort was quite high. Namely, X milling obtained a weight loss value of 3.6%, a Gilling yield of 66.56%, and the components of quality analysis were grain head rice, broken grain rice (28.1%), and groats grain rice (2.5%). While the milling effort Y is quite low. Namely, milling Y gets a weight loss value of 12.8%, yield milled, 61.24%, and the component of quality analysis is grain head rice, 68.6%, broken grain rice, 28.2 and groats rice, 2.5 %
Co-Authors Afisa Afisa Andi gamu Andi Sudiarsi Asmarawati Handoyo Aswan Aswan Bayu Harisakti Bhakti Gusti Walinegoro Desty Rismayanti Dhian Herdhiansyah Elfrida Ratnawati Erni Purnawati Hendri Hendri Hermanto Hermanto Ismail Ismail LA KARIMUNA La Ode Muhammad Arif La Rianda Lestina Lestina Luh Putu Ratna Sundari Muhammad Eko Atmojo, Muhammad Eko Muhammad Syukri Sadimantara Muhammad Tisakti Muslim Mahardika Noval Ivandri Renggaala Reni Budi Setianingrum resa pahlepi Reza Reza Sarinah Sarinah Sarinah Sarinah Sitti HAJJAH Awaliyah Sukmawati Abdullah Zainul Karim