Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal Gontor AGROTECH Science Journal Jurnal Ilmiah Teknik Industri Agroindustrial Journal
Diklusari Isnarosi Norsita
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Industrial & Manufacturing Engineering Social Sciences Transportation

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Value Chain Performance of Cocoa Beans in Banjaroya, Kulon Progo Wildan Fajar Bachtiar; Galih Kusuma Aji; Diklusari Isnarosi Norsita
Gontor AGROTECH Science Journal Vol 5, No 1 (2019): June 2019
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v5i1.2811

Abstract

Kulon Progo is the area with the largest cultivation area for cocoa commodity in Special Region of Yogyakarta, which is 3,522 Ha [Goverment Database Statistics, 2013]. This study was conducted to analyze the performance of the value chain of cocoa beans. The data used in this study was the primary data obtained depth interviews with respondents from; farmers, farmer groups, cooperatives, companies and consumers. The method used to analyze in this study was the economic value added method. From the result, the highest revenue was found in the sales of the fermented dry cocoa seeds which was about 15.47; this showed that it is necessary for the farmers to apply the fermentation process to their cocoa products in order to boost their value and get bigger revenue. But the problem was the farmers need more time for the fermentation process as well as spending more money in buying fermentation box which are needed for the fermentation process. The sales of wet or non-fermented dry cacao seeds actually have low R/C value but farmers just do not want to bother themselves with the fermentation process so they end up in selling their products in wet or non-fermented dry state. Meanwhile, the process of making chocolate bar product has not given much value yet; eventhough this process should be able to give more value, considering the price for every kg of chocolate bar is around 65,000 Rupiahs. In this case, the cost for the cacao processing machine became the depression burden which cannot be covered by the amount of the cacao products produced by farmers. The solution for this problem can be done by conducting a collective purchase through Koperasi level; by doing this the farmers can enlarge their production scale which will end up in increasing their products' R/C value 
PENGEMBANGAN PRODUK PANGAN LOKAL TALAS BOGOR (Colocasia Esculenta) SEBAGAI BAHAN BAKU PEMBUATAN DONAT MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) Saraswati Martika Padma; Zulfa Shafira Prihastari; Anjar Ruspita Sari; Ika Restu Revulaningtyas; Diklusari Isnarosi Norsita
Jurnal Ilmiah Teknik Industri Vol 9, No 2 (2021): Jurnal Ilmiah Teknik Industri : Jurnal Keilmuan Teknik dan Manajemen Industri
Publisher : Program Studi Teknik Industri, Fakultas Teknik Universitas Tarumanagara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24912/jitiuntar.v9i2.10264

Abstract

Talas memiliki nilai ekonomi yang rendah, mudah didapatkan dan nilai kandungan serat yang dapat berguna untuk membantu pencernaan makanan dalam tubuh, sehingga talas cocok digunakan untuk bahan tambahan pada adonan yang dapat menggantikan penggunaan kentang. Tujuan penelitian ini untuk mengidentifikasi kebutuhan konsumen dalam pengembangan produk donat talas. Metode yang digunakan dalam pengembangan produk donat talas yaitu Quality Funtion Deployment (QFD) dengan menerjemahkan keinginan konsumen ke dalam rancangan teknis. Konsumen didapatkan dari penyebaran kuesioner menggunakan metode teknik sampling purposive sampling non probabilitydengan responden sasaran yaitu berdomisili di Bogor atau wisatawan yang sering berkunjung ke Bogor dan pernah mengonsumsi donat. Berdasarkan hasil kuesioner, menginginkan responden rasa donat yang tidak dominan dengan topping rasa, rasa manis yang pas, teksur yang lembut dan empuk, warna donat yang menarik, aroma donat yang kuat, ukuran donat dengan diameter 5 cm, dan donat tidak hanya dijadikan sebagai makanan camilan saja melainkan donat memiliki manfaat fungsional. Hasil dari analisis House of Quality HOQ menggunakan metode Quality Funtion Deployment (QFD) menunjukkan bahwa kebutuhan teknis yang menjadi prioritas yaitu penambahan warna dan proses penggorengan yang akan mempengaruhi atribut warna serta penambahan talas yang sesuai akan mempengaruhi tekstur donat dan fungsional dari produk donat.
Analysis of Marketing Strategy at Nagoyaramen Diklusari Isnarosi Norsita; Ratih Hardiyanti
Agroindustrial Journal Vol 3, No 2 (2014)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (263.896 KB) | DOI: 10.22146/aij.v3i2.25035

Abstract

Nagoyaramen is a franchise ramen restaurant. Nagoyaramen was switching business location, so they needed information about target and market segments which would affect the marketing strategy. The purpose of the study was (1) Analyzing and defining market segments of Nagoyaramen. (2) Formulating marketing strategies of Nagoyaramen in accordance with the selected segment. The primary data collection was done through questionnaire. This study used descriptive analysis such as Importance-Performance Analysis method and cluster analysis. Interview was used to choose the best strategy. Cluster analysis resulted in dividing costumers into three segments, namely a perfectionist, tasteful, and socialist. We picked the perfectionist which covers 60.66% of customer. This particular segment is concerned with almost all attributes of marketing mix. The group was predominantly female (71.43%), work as a student (45.05%), age range 17-24 years (52.75%), and last education high school (43.96%). Strategies offered are location approaching schools or colleges, affordable prices, promotion through fliers and giving discounts, Japanese ornaments must remain there as a hallmark of Nagoyaramen, Japanese ornament on the nameplate, taste of the product should be maintained, maintaining a varied menu, and speeding up the service around lunch break. So the best strategy chosen by the owner is location approaching schools or colleges.
PENGEMBANGAN PRODUK PANGAN LOKAL TALAS BOGOR (Colocasia Esculenta) SEBAGAI BAHAN BAKU PEMBUATAN DONAT MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) Saraswati Martika Padma; Zulfa Shafira Prihastari; Anjar Ruspita Sari; Ika Restu Revulaningtyas; Diklusari Isnarosi Norsita
Jurnal Ilmiah Teknik Industri Vol. 9 No. 2 (2021): Jurnal Ilmiah Teknik Industri : Jurnal Keilmuan Teknik dan Manajemen Industri
Publisher : Program Studi Teknik Industri, Fakultas Teknik Universitas Tarumanagara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24912/jitiuntar.v9i2.10264

Abstract

Talas memiliki nilai ekonomi yang rendah, mudah didapatkan dan nilai kandungan serat yang dapat berguna untuk membantu pencernaan makanan dalam tubuh, sehingga talas cocok digunakan untuk bahan tambahan pada adonan yang dapat menggantikan penggunaan kentang. Tujuan penelitian ini untuk mengidentifikasi kebutuhan konsumen dalam pengembangan produk donat talas. Metode yang digunakan dalam pengembangan produk donat talas yaitu Quality Funtion Deployment (QFD) dengan menerjemahkan keinginan konsumen ke dalam rancangan teknis. Konsumen didapatkan dari penyebaran kuesioner menggunakan metode teknik sampling purposive sampling non probabilitydengan responden sasaran yaitu berdomisili di Bogor atau wisatawan yang sering berkunjung ke Bogor dan pernah mengonsumsi donat. Berdasarkan hasil kuesioner, menginginkan responden rasa donat yang tidak dominan dengan topping rasa, rasa manis yang pas, teksur yang lembut dan empuk, warna donat yang menarik, aroma donat yang kuat, ukuran donat dengan diameter 5 cm, dan donat tidak hanya dijadikan sebagai makanan camilan saja melainkan donat memiliki manfaat fungsional. Hasil dari analisis House of Quality HOQ menggunakan metode Quality Funtion Deployment (QFD) menunjukkan bahwa kebutuhan teknis yang menjadi prioritas yaitu penambahan warna dan proses penggorengan yang akan mempengaruhi atribut warna serta penambahan talas yang sesuai akan mempengaruhi tekstur donat dan fungsional dari produk donat.
Co-Authors Galih Kusuma Aji Ika Restu Revulaningtyas Ika Restu Revulaningtyas Ratih Hardiyanti Saraswati Martika Padma Sari, Anjar Ruspita Wildan Fajar Bachtiar Zulfa Shafira Prihastari