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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Agroindustri Halal
Santi Dwi Astuti
Universitas Jenderal Soedirman
Agriculture, Biological Sciences & Forestry

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Pengembangan Diversifikasi Produk Tiwul Instan untuk Meningkatkan Daya Saing UKM di Kabupaten Wonosobo Santi Dwi Astuti; Kusmantoro Edi; . Furqon; Indah Nuraeni
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 5 No. 2 (2019): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.5.2.123-134

Abstract

Instant tiwul is a major product in Wonosobo District and made from cassava. Cassava tubers from Wonosobo has a delicious taste, low prices, and high crop productivity. The applied methods were technology transfer, supplying production tools and equipment, applying technology and production assistance, and evaluation monitoring. The application of technology and production assistance was carried out for 12 months. The results showed that: 1) Technology transfer programs are able to increase the knowledge, technology, and participants motivation to follow up on the technologies that were introduced, including changing production habits in accordance with guidelines on producing good food for household scale industries; 2) Providing production equipment, instruments and equipment repairs, and arrangements of production room layouts are able to increase the capacity and quality of SMEs’ products; 3) Assistance applying technology and during continuous production of functional instant tiwul and bakery goods based on tiwul flour were able to maintain consistent product quality in accordance with the established standards; 4) Various promotional activities carried out and the marketing methods applied were able to significantly increase the sales and profits of SMEs. Overall, this program was able to increase the knowledge, technology, variety, quality, production capacity, income, and competitiveness of SMEs.
Persyaratan Konsumen dan Parameter Teknis Yoghurt Mix Air Kelapa Ervina Mela; Santi Dwi Astuti; Idhar Ramadhan
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 2 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i2.11046

Abstract

Yoghurt mix merupakan salah satu produk yang dapat dikembangkan dari air kelapa. Untuk mendapatkan produk yoghurt mix air kelapa yang sukses di pasar, maka perlu dilakukan diketahui persyaratan konsumen dan parameter teknis yang sesuai. Tujuan dari penelitian ini adalah mengetahui atribut persyaratan konsumen, parameter teknis, dan prioritas persyaratan konsumen dan parameter teknis yang harus dipenuhi dalam pengembangan produk minuman yoghurt mix air kelapa. Langkah penelitian meliputi identifikasi atribut persyaratan konsumen, identifikasi parameter teknis, pembuatan matriks korelasi antara persyaratan konsumen dengan parameter teknis dalam bentuk tabel house of quality (HOQ), dan penentuan prioritas dalam pengembangan produk yoghurt mix air kelapa. Perancangan produk yoghurt mix air kelapa perlu memperhatikan 12 persyaratan konsumen dan 17 parameter teknis. Atribut persyaratan konsumen yang menjadi prioritas tinggi adalah label kemasan memuat informasi dan ilustrasi produk yoghurt mix, sedangkan parameter teknis yang menjadi prioritas tinggi pada pengembangan minuman yoghurt mix air kelapa adalah formulasi produk.
Co-Authors . Furqon Idhar Ramadhan Indah Nuraeni Kusmantoro Edi Mela, Ervina