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Sigit Mujiharjo
Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu
Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

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 1 
QUALITY SERVICES ANALYSIS OF SPORT SERVICES INDUSTRY BY SERVQUAL AND IMPORTANCE PERFORMANCE ANALISYS (IPA) METHOD Veron Farminta; Sigit Mujiharjo; Karona Cahya Susena
Jurnal Agroindustri Vol 5, No 1 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.1.57-74

Abstract

In the field of both services and manufacturing industry, the quality is very important, especially in terms of quality of service. If a good quality of service, the company will be ready to face market competition/business but if the quality of customer service is less satisfactory then be prepared to face setbacks. One method that can be used to evaluate the quality of service is a method servqual and imfortance performance analisys (IPA). Both methods are used to see how far the quality of performance / service provided when viewed from the expectations or interests of customers / consumers. Anonimus is where researchers conduct studies using both methods. The result showed that some of the dimensions that must be improved, namely: good field conditions (artificial turf, goal, balls, nets), organized the tournament, Anonimus Parties must be able to be responsive in dealing with problems that arise and Security Assurance Goods customers in the locker Room. Keywords : 
BUSINESS COMPETITIVENESS IMPROVEMENT ANALYSIS ON DRY FISH PROCESSING INDUSTRY IN BENGKULU CITY Evanila Silvia; Sigit Mujiharjo; Yuwana Yuwana; Kurnia Herlina Dewi
Jurnal Agroindustri Vol 5, No 1 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.1.1-11

Abstract

Purpose of this research was to identify environmental factors in terms of strength, weakness, opportunity, and threat influencing dry fish processing industry position, and formulating strategic to improve competitiveness the dry fish processing industry in Bengkulu City.  Method applied was descriptive analysis using SWOT matric, EFE matric, IFE matric.  Research location was in Bengkulu City which was selected on purpose. Respondents were academic (1 person), bureaucrat (1 person), practical person (2 person). Result of the research showed that the internal factor consisted 12 strength strategic factors and 15 weakness strategic factor.  The external strategic factor was composed by 13 opportunity strategic factors and 6 threat strategic factors. Strategic factor being capable to improve competitiveness were 1) product diversityin term of labeland market segment, 2) quality product improvement that capable to specify, and 3) improve sale service.
PERFORMANCE OF A PIPE SLOW SAND FILTER (SSF-P) WITH DIFFERENCE HYDRAULIC HEADS ON FILTERING POLLUTANTS OF CRUMRUBBER PLANT LIQUID WASTE Sigit Mujiharjo; Bosman Sidebang; Dedek Darmadi
Jurnal Agroindustri Vol 2, No 2 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.2.77-83

Abstract

Pipe slow sand filter (SSF-P) is an undertest slow sand filter (SSF) technology promising some advanatages.  Purpose of this research is to test the performance of SSF-P with differencce level of hydraulic heads on reducing pollutants of crumrubber plant liquid waste. The SSF-P tested was a 5-inches-diameter, 50cm-long SSF-P and hydraulic heads applied were 10 cm, 20 cm and 30 cm.  Result of test showed  that SPL-P installed with all hydraulic heads tested were capable of reducing significant amount of pollutants, and with 10 cm head capable of producing filtrate with TSS, pH and NH3-N satisfying grade 1 (drinking) water.
EFFECT OF ALKALI TYPE AND DURATION OF NIBS SUBMERSION ON QUALITY OF COCHOLATE POWDER PRODUCED BY “DUTCH PROCESS” METHOD Meri Juliani; Sigit Mujiharjo; Kurnia Herlina Dewi
Jurnal Agroindustri Vol 4, No 2 (2014)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.4.2.86-92

Abstract

Purpose of this research was to explain the effect of alkali type and duration of nibs submersion on the quality of chocolate powder.Type of alkalis being tested were Na2CO3(type1)andCa(OH)2 (type2) and the durations were 30, 60, 90 and 120 minutes. Reasearch was done following RCB design with the type of alkali as the block. The nibs was fermented during 6 days, and dried with temperature 115 °C for 6 hours, and applying the Dutch Processmethod topowder the chololate.  Result of the research showed that the treatments were not significantly influence the water content; significantly influence the microba, verysignificantly influence thepH and softness of the powder. Based on the research result; to produce chocolate powder with the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion; the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion; the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion; the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion
THE POTENTIAL OF PROCESSING BYPRODUCT OF SYRUP KALAMANSI TOWARD “ZERO WASTE” Kurnia Herlina Dewi; Sigit Mujiharjo; Acep Pebrian Utama
Jurnal Agroindustri Vol 6, No 1 (2016)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.6.1.8-17

Abstract

Residual result from cyrup of calamansi was plenteous and did not used yet well. This research was used to utilize that residual industry of cyrup calamansi by cultivating it became essential oil by using distillation method. The residual result from cyrup of calamansi were devided into three types; residual result in solid, residual result in liquid 1, and residual result in liquid 2. From 100 kg fresh calamansi could produce 40 kg residual result in solid, 20 liters liquid 1 and 10 liters liquid 2. Each of them produced essential oil which 300,79 gr (from residual solid), 354,39 gr (from residual result of liquid 1) and 22,33 gr (from residual result of liquid 2). By looking at the yield, residual result industry of cyrup calamansi which contain the highest of essential oil was residual result from liquid 1 with the yield 1,771%, essential oil from the solid was 0,752% and the yield from the residual liquid was 0,223%. The essential oil from cyrup of calamansi was near to the characteristic of lime essential oil in density, refractive index and the yield but for solubility in alcohol was different.
EVALUATION ON DEFECT PRODUCTS OF SUKA SUKA CRECKER HOME INDUSTRI USING SHEWHART CONTROL DIAGRAM Mike Oktian; Sigit Mujiharjo; Dorlan Tobing
Jurnal Agroindustri Vol 4, No 2 (2014)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.4.2.100-111

Abstract

Suka Suka is the business of making crackers fold in Bengkulu Selatan. In the production process there is still some defective products. This study to determine the causes of defects and evaluate the number of defects which passes within control limits. The method used is a tatistical method with Shewhart charts. From the observation can be known types of defects and possible causes of the occurrence faktor namely: the product can be caused by a torn printed dough is too liquid or operator fails during printing of oil slathered fries on the table printed, perforated products can be caused by overheating or print table the use of plastic that does not mean the crude product can be caused by the materials used does not clean or dough too long in an open container or less operator oversight of dough, broken product can be caused by the drying process babangi too dry or too loudly stirring operator during the frying process, products of oil burned can be caused by used cooking too hot or too old frying operator or product development can not be caused by a lack babangi dry or kneading machines are uneven.    Keywords : 
Co-Authors Acep Pebrian Utama Bosman Sidebang Dedek Darmadi Dorlan Tobing Evanila Silvia Karona Cahya Susena, Karona Cahya Kurnia Herlina Dewi Meri Juliani Mike Oktian Veron Farminta Yuwana Yuwana