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All Journal Jurnal AGROTEKNOLOGI Agrointek agriTECH Jurnal Agroindustri UNEJ e-Proceeding Pro Food Jurnal Ilmiah Rekayasa Pertanian dan Biosistem SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Agroindustrial Technology Journal AGRITEKNO, Jurnal Teknologi Pertanian Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal LOYALITAS: Jurnal Pengabdian Kepada Masyarakat Jurnal Abdidas International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Agroindustrial Journal Factory Jurnal Industri, Manajemen dan Rekayasa Sistem Industri Jurnal Ilmiah Pengabdian dan Inovasi Warta LPM Journal of Fisheries & Marine Jurnal Penelitian Sains dan Teknologi Indonesia
Nita Kuswardhani
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, Jl. Kalimantan 37, Kampus Tegal Boto, Jember 68121
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Performance Evaluation of Green Supply Chain Management in Canned Fish (Sardines) Production Unit: A Case of Indonesia Suryaningrat, Ida Bagus Bagus; Kuswardhani, Nita; Darmaningrum, Sindy Rosa; Purnomo, Bambang Hery; Wibowo, Yuli
International Journal on Food, Agriculture and Natural Resources Vol 5, No 3 (2024): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i3.376

Abstract

Indonesia's fishing industry, especially in East Java Province, shows great potential but also harms the environment. CV. Pasific Harvest Surabaya (CV. PHB) is a fish canning industry in Banyuwangi Regency, which is currently facing problems such as the supply of raw materials, which continues to decline; the company has not measured and planned the total consumption of energy, fuel, water and the problem of workers who have not received environmental training. Although a waste processing system is in place, the production process still carries the risk of environmental pollution. The researchers collected data through observation, interviews, literature studies, and paired comparison questionnaires. The results of the research reveal that CV. PHB manages three supply chain flows with four supply chain actors. The final performance score is 81.77, with 24 verified KPIs. The KPIs that need performance improvement are packaging time until the product is picked up by the delivery service (D4), time for handling customer complaints (R3), and environmental training for workers (E1).
STRATEGI PEMASARAN SUWAR SUWIR DENGAN METODE SWOT DAN AHP (STUDI KASUS PADA INDUSTRI MIKRO UD. SUWAR SUWIR DOHO KABUPATEN JEMBER) Rizky Chandra Ardi Wardhana; Nidya Shara Mahardika; Nita Kuswardhani
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 1 No 2 (2022): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v1i2.183

Abstract

The rapid development of the business world demands that every business must always make gradual and continuous improvements in order to be able to compete in this digitalization era, including MSMEs (Micro, Small and Medium Enterprises) in Jember Regency. This resulted in increasingly limited market opportunities, one of the MSMEs that felt the impact, namely the DOHO suwar suwir, a SWOT (Strength, Weakness, Opportunities, Threats) and AHP (Analytical Hierarchy Process) analysis was carried out which would be linked to the AHP method. The combination of SWOT analysis with the Analytic Hierarchy Process (AHP) approach aims to produce an analysis that is able to prioritize marketing strategies based on the most important criteria. The results obtained from the DOHO suwar suwir SWOT analysis are diversification strategies, based on the results of AHP calculations having the highest partial value with the first priority on, namely by developing product marketing potential by updating marketing methods, the second priority is prioritizing product quality by looking at purchasing power and consumer demand, the third priority is to prioritize consumer loyalty.
Pembuatan Website Sebagai Media Promosi Produk UMKM di Desa Wringin Anom Kuswardhani, Nita; Hidayatulloh, Hidayatulloh; Putri, Azizah Rayya Kartiko; Izzeta, Muhammad Izzeldin; Utami, Sabrina Dinda; Ramadani, Fadillah Sauma
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol 8, No 1 (2025): Januari 2025
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v8i1.3436

Abstract

Technological advancements can harness the potential of an area, particularly micro, small, and medium enterprises (UMKM). Many micro, small, and medium enterprises (UMKM) in Wringin Anom Village, Panarukan Subdistrict, Situbondo Regency, situated along the Pantura Road, remain undigitized, thereby hindering their potential to expand their customer base. Therefore, through the use of the WordPress platform, the 206 Community Service Students Group of Jember University introduced e-DIMMA, which stands for ‘Electronic List of Wringin Anom UMKM’ with the aim of providing information related to potential UMKM in the Wringin Anom Village area along with supporting data related to the products of the UMKM concerned. Thus, e-DIMMA will simplify the process for consumers to access information necessary for conducting buying and selling transactions. We use a method of science and technology diffusion, which involves three stages: preparation, implementation, and evaluation. The implementation of activities commences with the analysis of problems, the socialization of work programs, the collection of data from UMKM, the development of websites, the training of website administrators, and the evaluation process. We will coordinate with the village government to assess the effectiveness of creating UMKM websites for product marketing with the goal of increasing market access for partner.Keywords: digitalization; MSME; website Abstrak: Kemajuan teknologi dapat dimanfaatkan untuk mengembangkan potensi yang ada pada suatu daerah salah satunya usaha mikro, kecil dan menengah (UMKM). Desa Wringin Anom, Kecamatan Panarukan, Kabupaten Situbondo yang terletak di sepanjang Jalan Pantura memiliki banyak UMKM yang belum terdigitalisasi sehingga potensi peningkatan konsumen belum sepenuhnya optimal. Oleh karena itu, melalui pemanfaatan platform WordPress Kelompok Kuliah Pengabdian Masyarakat 206 Universitas Jember memperkenalkan e-DIMMA yang merupakan singkatan dari Elektronik Daftar UMKM Wringin Anom dengan tujuan menyediakan informasi terkait UMKM berpotensi di wilayah Desa Wringin Anom dengan disertai informasi penunjang terkait produk dari UMKM yang bersangkutan. Sehingga, akan memudahkan konsumen dalam mengakses informasi hingga melakukan transaksi jual beli. Metode yang digunakan berupa difusi ipteks dengan tiga tahapan yaitu persiapan, pelaksanaan dan evaluasi. Pelaksanaan kegiatan dimulai dengan analisis masalah, sosialisasi program kerja, pengumpulan data UMKM, pembuatan website, pelatihan admin website dan evaluasi. Efektifitas pembuatan website UMKM sebagai sarana untuk pemasaran produk akan dikoordinasikan dengan pemerintah desa dengan capaian berupa peningkatan akses pasar bagi mitra.Kata kunci: digitalisasi; UMKM; website
Risk Control in Supply Chain Tobacco Processing Unit Using House of Risk Method (A Case of Indonesia) Suryaningrat, Ida Bagus Bagus; Nurmalasari, Marsa Suci; Mahardika, Nidya Shara; Purnomo, Bambang Herry; Kuswardhani, Nita
International Journal on Food, Agriculture and Natural Resources Vol 5, No 4 (2024): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i4.347

Abstract

There is a tobacco processing factory located in Maesan, Bondowoso, Indonesia that has been facing a problem of high demand but a lack of raw materials to meet it. Unfortunately, the demand for their product is decreasing every year. Therefore, the company needs to conduct a study of risk control within their supply network to identify potential risks and agents involved. The HOR method is employed to identify and analyze risks as well as the agents present within the supply chain of the tobacco processing facility. The company also needs strategies to manage the identified risks. The HOR method comprises two stages: the initial phase entails identifying risks and risk agents emerging within the factory's supply chain utilizing the Supply Chain Reference Operation (SCOR) approach. Phase two is the stage of determining the priority order of mitigation strategies that can be implemented at the factory. In the initial phase of HOR, 46 instances of risk events were identified within the supply chain, while the second phase involved selecting 27 risk agents for mitigation strategies. The results of phase two of HOR yielded 12 mitigation strategies that were implemented in the factory. These mitigation strategies were then ranked based on their ability to handle the existing risk agents.
ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICE (GMP) PADA PROSES PRODUKSI ROTI GEMBONG kuswardhani, Nita; Mahardika, Nidya Shara; Salsabila, Adine Rara
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 2 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i2.1567

Abstract

Perkembangan industri di Indonesia terus meningkat seiring dengan teknologi dan sistem produksi yang menunjang industri saat ini. Roti Gembong Hamasah merupakan salah satu perusahaan perseorangan yang bergerak di bidang pangan yaitu Roti Gembong. Evaluasi GMP mencakup 18 aspek seperti lokasi, bangunan, sanitasi, mesin, bahan, pengendalian proses, produk akhir, laboratorium, karyawan, pengemasan, label, penyimpanan, pemeliharaan, transportasi, dokumentasi, pelatihan, penarikan produk, dan penerapan pedoman. Analisis kesenjangan dengan metode gap analysis menunjukkan skor penerapan GMP sebesar 73,33%. Dari 18 aspek dengan 150 subaspek tidak ada yang mendapat nilai 0, 7 aspek mendapat nilai 1, 12 aspek mendapat nilai 2, 83 aspek mendapat nilai 3, dan 48 aspek mendapat nilai 4. Faktor penyebab penyimpangan GMP dengan diagram fishbone diperoleh 2 faktor penyebab dari kategori metode (SOP dan pengawasan proses), 2 faktor penyebab dari kategori lingkungan (kebersihan dan lokasi), 1 faktor penyebab dari kategori manusia (karyawan), dan 2 faktor penyebab dari kategori material (kualitas bahan dan komposisi bahan). Terdapat 102 parameter dengan skor 0-3 sehingga menghasilkan 41 rekomendasi. Perspektif pertama dengan 41 rekomendasi memperkirakan biaya sebesar Rp4.568.000 untuk mencapai 100% penerapan GMP, sedangkan perspektif kedua dengan 28 rekomendasi tanpa biaya meningkatkan penerapan GMP menjadi 91,1%.
ANALISIS PERSEDIAAN BAHAN BAKU TEPUNG TERIGU DENGAN MENGGUNAKAN METODE ECONOMIC ORDER QUANTITY (Studi Kasus di UD. Elza Putra Food) Kuswardhani, Nita; Sapta, Muhammad Sadam Putra; Choiron, Miftahul
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 2 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i2.1595

Abstract

ABSTRACT The goals of research to determine the comparative results of inventory control of wheat flour raw material use Economic Order Quantity (EOQ) and conventional method, determine the reorder point and safety stock of wheat flour raw materials by UD. Elza Putra Food, and determine the difference inventory costs for wheat flour raw materials before and after use the Economic Order Quantity (EOQ) method at UD. Elza Putra Food The problems by UD. Elza Putra Food is a raw material control system use a conventionally based on previous orders and large amount of raw material stock so risk of running out of stock. The stages of research include field studies, literature studies, problem identification, conclusions and suggestions and analyzed using the Economic Order Quantity (EOQ) method. Applyed the EOQ method, total inventory costs can be minimized by Rp. 401,733, the number of orders is 118 zak more with an order frequency of 14 times, safety stock is 28 zak and the reorder point when raw materials remain is 41 zak. The conventional method incurred a total cost Rp. 1,340,161, order quantity 36 sacks with an order frequency 48 times, and reorder point if raw materials are 10 sacks without safety stock. The comparison results showed that the application of EOQ was 82 sacks higher in order quantity, 28 sacks of safety stock, 31 sacks of re-order points, and 34 times less ordering frequency.
Rekayasa Proses Pembuatan Serbuk Minuman Tradisional dari Rempah dan Non-Dairy Creamer melalui Foam Mat Drying Wiyono, Andi E; Kuswardhani, Nita; Mahardika, Nidya S; Ruriani, Eka; Sulistyani, Ika; Choiron, Miftahul; Purbasari, Dian
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.235

Abstract

Spice drinks are traditional beverages made from ginger and lemongrass, with the addition of vegetable creamer to enhance their quality. This study aimed to determine the effect of varying the ratio of spices to vegetable creamer on the organoleptic and physicochemical characteristics of the drink. Additionally, it sought to evaluate the yield, antioxidant activity, specific heat, and mass balance of the spice drink powder from the selected formulation. The experimental design was a Completely Randomized Design with two factors: the percentage ratio of spices to vegetable creamer. The results showed that varying the spices to vegetable creamer ratio significantly affected the organoleptic characteristics, particularly hedonic and hedonic quality attributes. Regarding physicochemical properties, the ratio of spices significantly affected color, dissolution time, total soluble solids, pH, and moisture content. The ratio of vegetable creamer significantly influenced color lightness, dissolution time, pH, and moisture content. The best treatment was the A3B1, which resulted in a yield of 18.09%, exhibited an antioxidant activity of 73.5%, had a specific heat of 1.5361kJ/kgoC, and showed an efficiency value of not more than 1 (100%). The most significant mass loss occurred during washing, amounting to 216,21 g or 65,63% of the incoming raw material.
OPTIMASI MALTODEKSTRIN DAN EKSTRAK SECANG PADA SERBUK MINUMAN JAHE MENGGUNAKAN MIXTURE DESIGN : OPTIMASI MALTODEKSTRIN DAN EKSTRAK SECANG PADA SERBUK MINUMAN JAHE MENGGUNAKAN MIXTURE DESIGN Andi Eko Wiyono; Dinda Putri Prameswari; Nita Kuswardhani
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.40-52

Abstract

  Ginger and secang can be developed into functional food products in the form of spice drink powder. The process of making ginger and secang spice drink powder can be done using the foam drying technique. This research aims to obtain the optimum formula for ginger and secang spice drink powder using the foam mat drying technique, as well as knowing the physical and chemical characteristics of the ginger and secang powder spice drink in the optimum formula. The experimental design used the mixture design method in the application of Simplex Lattice Design with Design Expert version 13 software. The formulation of ingredients was carried out using two factors, namely variations of maltodextrin and secang extract. The research results showed that the optimum ginger and secang spice drink powder formula was formula 5 (10% maltodextrin; 40% secang extract) with a desirability value of 0.722. Results: The optimum physical and chemical characteristics of the formula are water content of 3.76%; hygroscopicity of 13.68%; a* value of 8.24; aroma hedonic quality of 3.93; color hedonic quality of 4.67; °hue value of 46.74°; solubility 88.018%; and antioxidant activity 31.8%.
Pengembangan Produk Teh Cascara Herbal Celup di Koperasi Wanita Muslimat Al-Ikhlas Desa Sidomulyo Suwasono, Sony; Kuswardhani, Nita; Nalurita, Indah; Rahmawati, Elis
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 2 No. 2 (2023): Jurnal Ilmiah Pengabdian dan Inovasi (Desember)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v2i2.307

Abstract

Community Service (PkM) aims to process coffee skin waste into cascara herbal dipping products in order to maximize the potential of previously unutilized coffee skin waste. The method used is Participatory Action Research (PAR). The partner in this PkM is the Al-Ikhlas Muslimat Women's Cooperative which is located in Sidomulyo Village, Jember Regency. The results that have been achieved in this Community Service activity are the production of herbal cascara tea products made from coffee skin waste with the addition of ginger. Herbal cascara tea products have a distinctive taste and aroma of coffee mixed with a refreshing sour and spicy taste from the addition of ginger. The taste of the cascara herbal dipped product is a distinctive taste. Cascara herbal tea will later be packaged using primary dip bag packaging and secondary standing pouch packaging. Processing coffee skin waste provides new variations for the products produced, namely the Muslimat Al-Ikhlas Women's Cooperative in Sidomulyo Village.
Analisis Beban Kerja Karyawan pada Proses Produksi Prol Tape Mempergunakan Metode Full Time Equivalent (FTE) (Studi Kasus: UD Purnama Jati) Kuswardhani, Nita; Suryaningrat, Ida Bagus; Safitri, Putri Listia
Factory Jurnal Industri, Manajemen dan Rekayasa Sistem Industri Vol. 3 No. 3 (2025): Edisi April
Publisher : Ilmu Bersama Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56211/factory.v3i3.749

Abstract

Meningkatnya permintaan konsumen terhadap produk prol tape membuat UD Purnama Jati menjadi kewalahan hingga terdapat pekerja yang merangkap pekerjaan menyebabkan ketidakjelasan tanggung jawab para pekerjanya dan terjadi ketidakseimbangan beban kerja pada karyawan. Penelitian ini dilaksanakan agar mengetahui besarnya beban kerja karyawan serta jumlah pekerja yang optimal dalam proses produksi prol tape sebagai rekomendasi pada UD Purnama Jati. Penelitian ini mempergunakan metode Full Time Equivalent (FTE). FTE termasuk metode yang memperlihatkan beban kerja karyawan dimana nilai kerja ini menjadi tolak ukur perbandingan untuk beragam konteks (Megbo et al., 2015). Berdasarkan penelitian yang sudah dilaksanakan diperoleh hasil bahwasanya beban kerja setiap operator dikategorikan beban kerja berlebih (overload) terdapat hanya pada operator 1 dengan nilai FTE 1,79. Beban kerja normal (inload) terdapat di operator 2 dengan nilai FTE 1,05, sedangkan yang mendapatkan beban kerja kurang (underload) terdapat pada operator 3 dengan nilai FTE 0,72, operator 4 dengan nilai FTE 0,55, operator 5 dengan nilai FTE 0,52, dan operator 6 dengan nilai FTE 0,73. Dari perolehan perhitungan nilai FTE diketahui bahwasanya beban kerja dari 6 operator belum seimbang. Dimana ada satu operator dengan nilai FTE atau beban kerja berlebih sementara ada empat operator dengan beban kerja dibawah normal. Sesudah melaksanakan perhitungan jumlah pekerja optimal diperoleh hasil bahwasanya setiap unit kerja dapat dikerjakan oleh masing-masing satu operator saja. Tidak ada operator yang harus mengerjakan lebih dari satu unit kerja yang menyebabkan beban kerja berlebih (overload).
Co-Authors Ahmad Nafi' Ahmad Subayri Alfarisy, Fariz Kustiawan Ali Wafa Andi Eko Wiyono Andi Eko Wiyono, Andi Eko Aris Munandar Baity Nur Jannah Bertung Suryadharma, Bertung Clara Septaria Melinda Darmaningrum, Sindy Rosa Dian Purbasari Dinasty Alfajar Rizky Dinda Putri Prameswari Dwika Mayang Sari EKA RURIANI Ekky Audina Rusita Faqih A, Abdillah Fatimatuz Zahra Fitria Riany Eris Fuad Sauqi Isnain Gusna Merina Haidar Ali Hana, Dania Mazidatul Hendy Firmanto Herlina . Herry Purnomo Herry Purnomo, Bambang Hidayatulloh Hidayatulloh Hifdzil Adila Ida Bagus Suryaningrat Ida Bagus Suryaningrat Idah Andriyani Indah Nalurita Intan Kartika Setywati Izzeta, Muhammad Izzeldin Khumairoh, Luthfi Afrilia Larasati R, Khosyi M. Abd. Nasir Mahardika, Nidya S Mahardika, Nidya Shara Maharlika Pemuda Bhakti Nagara Mahendra, Enggar Lantang Melinda Lady Plus Miftahul Choiron Muhammad Syaiful Adzim Munandar, Aris Nidya Shara Mahardika Nidya Shara Mahardika Ninik Rizky Hastuti Novita Fitri Yulian Nugraha, Bima Arya Nurhayati Nurhayati Nurmalasari, Marsa Suci Purnomo, Bambang Hery Putri, Azizah Rayya Kartiko Qurrotun A’yuni R. Dio Alif Pratama Rahayu, Supratiana Rahmawati, Elis Ramadani, Fadillah Sauma Rifdah Atikah Rizki Agustian Rizky Chandra Ardi Wardhana Rusdianto, Andrew Setiawan Safitri, Putri Listia Salsabila, Adine Rara Sapta, Muhammad Sadam Putra Sulistyani, Ika Suryaningrat, Ida Bagus Bagus Suwasono, Sony Utami, Sabrina Dinda Winda Amilia Wiyono, Andi E Yuli Wibowo Yumni, Syafiya Zata