Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Keteknikan Pertanian Enrichment: Journal of Multidisciplinary Research and Development
Rijanti Rahaju Maulani
Program Studi Rekayasa Pertanian, Sekolah Ilmu dan Teknologi Hayati, Institut Teknologi Bandung, Jl. Ganesa No. 10, Bandung, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Engineering Health Professions Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Development of a Strategy for Business Improvement in the Cilembu Sweet Potato Chip Processing Industry (Case Study of the Small and Medium Enterprise “Ma Utik” in Cilembu Village, Pamulihan District, Sumedang Regency, West Java) Inggid, Dwitya; Maulani, Rijanti Rahaju; Gunawan, Wawan
Enrichment: Journal of Multidisciplinary Research and Development Vol. 3 No. 7 (2025): Enrichment: Journal of Multidisciplinary Research and Development
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/enrichment.v3i7.492

Abstract

The SME “Ma Utik” is a household industry in Cilembu Village, Sumedang Regency, West Java, specializing in processing Cilembu cassava into chips. Despite its market potential, the SME faces challenges including limited production capacity, informal supplier partnerships, and ineffective marketing. This study aims to formulate strategies for the issue discussed by identifying supply chain conditions, evaluating business performance using key performance indicators (KPIs), and determining strategic priorities based on their influence within the system. A descriptive qualitative method was applied using three analytical approaches: Hayami analysis to measure cost efficiency and value added; KPI evaluation to assess five aspects—production, marketing, raw material supply, human resources, and finance; and the Analytical Network Process (ANP) to prioritize business improvement strategies. The results show that Ma Utik’s business system remains simple and unstandardized, with primary issues in production and marketing. Most performance indicators are still at the initial to intermediate stages, falling short of established targets. ANP findings highlight three key strategic indicators: distribution reach, process efficiency, and cassava raw material availability. The highest-priority strategy, with a score of 0.16, is Strategy C—developing digital marketing channels (e-commerce and social media). This strategy is deemed most relevant to expanding market reach and enhancing product competitiveness.
Effect of Soy Protein Isolate (SPI) Concentration on Anthocyanin-Based Smart Indicator Labels from Purple Sweet Potato Waste Rahaju, Rijanti; Cahyo, Indrawan; Valentina, Angela; Rika; Putri, Laras; Aep; Nita; Maulani, Rijanti Rahaju; Adilaksono, Indrawan Cahyo; Saputra, Angela Valentina; Alfianny, Rika; Wigati, Laras Putri; Supriyadi, Aep; Yuniati, Nita
Jurnal Keteknikan Pertanian Vol. 14 No. 1 (2026): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.014.1.1-16

Abstract

Indonesia has a high level of food waste, with up to 30% of the country’s total fruit production contributing to it. Smart packaging, such as that with anthocyanin-based freshness indicator labels and Soy Protein Isolate (SPI), can help reduce waste by providing visual information about the product’s condition within the packaging. This research aims to determine the effect of SPI concentrations on the characteristics of anthocyanin-based smart packaging indicator labels extracted from purple sweet potato waste (Ipomoea batatas (L.) Lam). The indicator label was made using cornstarch (2.5%) as the matrix, glycerol as the plasticizer, and SPI as the crosslinking agent. The researchers employed a simple Completely Randomized Design with SPI concentration variations of 0%, 1%, 2%, 3%, and 4%. The researchers tested several parameters on the indicator labels, including pH sensitivity, color stability against storage temperature (4°C and 25°C), water absorption capacity, color reversibility, and biodegradability. The results indicate that adding SPI affects label characteristics, with 1% SPI concentration yielding the best performance. The 1% SPI concentration obtained the lowest color stability value at cold temperatures (∆E*ab = 5.15), the highest biodegradation rate (97.33% on day 4), the most varied color response to pH, and good physical durability of the label. Therefore, a 1% SPI concentration is recommended as the most effective formulation for an anthocyanin-based freshness indicator label.
Co-Authors Aep Alfianny, Rika Asep Hidayat Cahyo, Indrawan Indrawan Cahyo Adilaksono, Indrawan Cahyo Inggid, Dwitya Nita Putri, Laras Rahaju, Rijanti Rika Saputra, Angela Valentina Supriyadi, Aep Valentina, Angela Wawan Gunawan Wigati, Laras Putri Yuniati, Nita