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ANALISIS RANTAI NILAI AGROINDUSTRI SAGU DI KABUPATEN KEPULAUAN MERANTI Gusti Randy Pratama, Hartrisari Hardjomidjojo, Ade Iskandar, Tjahja Muhandri
Jurnal Teknologi Industri Pertanian Vol. 28 No. 2 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Sago industries in Kepulauan Meranti holds an important position in driving the local economy. Around 80,000-90,000 tons of sago starch are produced annually by sago mills generally located in rural areas. Almost all of the sago starch production from the Kepulauan Meranti is sent out of the region as raw material for the next industry. Lack of market information related to price, quality, quantity and types of products that the market wants makes the sago industry only rely on information from the midleman. Sago has significant value to be utilized into various commercial products such as modified starch, glucose, food thickener, noodles and biscuits. The purpose of this study were (1) to map the sago industry value chain and (2) to identify the distribution of values to the actors involved. Data collection includes key informant interviews, focus group discussions, observation and collection of related documents. Data analysis used includes value chain analysis, marketing margin analysis and value added analysis. The results of this study indicated that there are various actors involved in the sago industry value chain starting from seed suppliers, sago smallholders, PT. NSP, log traders, wet sago mills, dry sago mills, glass noodles factories, home industries, Harmonis Cooperatives, individual distributors and PT. Saweri Gading. In the wet sago value chain, PT. Saweri Gading obtained a higher marketing margin than the sago mills, with a margin of Rp 2,000 per kg. In the dry sago value chain, sago mills actors obtained a margin of Rp 4,600 per kg. The results of the value added analysis showed that glass noodles products have value added of Rp 3,450 per kg, the highest value added compared to other sago industry products.Key words : Kepulauan Meranti, sago industry, value added, value chain

VALUE CHAIN STUDY OF PAPUA NUTMEG IN FAKFAK DISTRICT Gusti Randy Pratama; Ali Musa Harahap; Tjahja Muhandri
Agroindustrial Technology Journal Vol 3, No 2 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v3i2.3794

Nutmeg is the main commodity at the Fakfak district of Papua in the agriculture subsector. Yet, the farmers have not been able to enjoy optimal added value from production results. Some of the problems included are pricing, developing derivative products and market access. The purpose of this study is to map the nutmeg value chain in the Fakfak district by understanding the characteristics of actors influencing the chain and the potential for its development. This study uses a qualitative approach with the main instrument of interviews used in data collection techniques. The results showed that actors involved in the nutmeg value chain are seed suppliers, farmers, local collectors, BUMKAM (village enterprise), IRT (home industry), inter-island traders and cooperatives. The use of nutmeg meat has become a potential in increasing the added value of processed nutmeg products in Fakfak District.

PENERAPAN SISTEM HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA INDUSTRI ROTI Sena Fadjar Rochman; Agensy Nurmaydha; Gusti Randy Pratama
Agroindustrial Technology Journal Vol 4, No 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i1.4293

Hazard Analysis and Critical Control Point (HACCP) is a system that identifies hazards to materials, processes, products and prevention ways by controlling the hazard. The D'rent Bakery & Cake was moving in the field of MSME, therefor must be a system that can guarantee and support food safety and quality assurance in the food industry, especially in MSME, namely by implementing the HACCP system. The purpose of this research is to identify the hazards and potential that may arise at every stage of the bread production process in D'rent Bakery & Cake in accordance of the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process Bread at D'rent Bakery & Cake. This research was conducted at MSME the D'rent Bakery & Cake Ponorogo. Data collection i.e. primary data was obtained by observation and interviews. The data analysis technique was dane by using 7 HACCP principles and 12 steps in the implementation of HACCP. This research identifies results in the process of making banana bread from raw materials to become products have same dangers reviewed, including the physical, chemical and biological. In the stage of the production process of banana bread there are 3 processes which are CPP namely the process of mixing bread dough there is a chemical hazard caused by materials contaminated with rust, the process of receiving eggs there is a biological hazard in the form of Salmonella bacteria and the cooling process there is a physical hazard in the form of dust and dirt. The advice from the researchers, were the implementation of HACCP in MSME the D'rent Bakery & Cake can help in fulfilling the quality requirements, increase the consumer confidence and give the vigilance of occurrence of contamination, therefore, they should be carried out internall audit and documented to fulfill the requirements of implementation of HACCP by related management.

ANALISIS RANTAI NILAI AGROINDUSTRI BIOFARMAKA KOMODITAS KUNYIT DI KABUPATEN PONOROGO Hidayatun Nufus; Gusti Randy Pratama; Devi Urianty Miftahul
Agroindustrial Technology Journal Vol 5, No 2 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v5i2.6733

Ponorogo regency has the potential to increase the yield of natural resources such as biopharmaceutical plant types. One type of biopharmaceutical plant in Ponorogo Regency is a turmeric plant produced in 14 sub-districts. This research aims to: a) Identify the flow of agroindustry value chain distribution of turmeric commodity biopharmaceuticals by mapping BPMN (business process model and notation). b) Calculate the added value of Agroindustri biopharmaceutical turmeric commodity with hayami analysis. In this study, there are two conclusions. First, mapping using BPMN (Business Process Model and Notation): The distribution pattern of turmeric commodities in Ponorogo Regency there are two distribution patterns that run through crates, collectors and local distributors and exporters. Second, added value based on the hayami method, obtained the result of the comparison of added value farmers: Steamers: local distributors are 9%: 55% : 36%. While the added value of the flow of exporters is farmers 8.5%: steamers 52.7% : exporters 38.8%.

Pendampingan Pengembangan Produk Pangan Herbal melalui Lomba Cipta Kreasi oleh Desa Tajug, Ponorogo Arief Rahmawan; Tian Nur Ma'rifat; Muhammad Muhammad; Gusti Randy Pratama
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 2 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i2.2349

Tajug Village is one of the districts affected by Coronavirus Disease (Covid-19) in Siman District, Ponorogo Regency. Generally, people of Tajug’s livelihood is cultivating crops, raising livestock, selling tempe as well as other traditional food, and running a small herbal drink business. Additionally, several sellers promote their products door to door or make to order. Due to the Covid-19 pandemic, those small enterprises decrease in turnover significantly. This is mainly because the number of social events is mostly banned or limited. Meanwhile, the empowerment of family welfare groups in Tajug village has been established in order to shelter community business activities, particularly for housewives. One of their products is herbs drink and unfortunately, their revenue had plunged into 40%. Additionally, they have no adequate knowledge of food safety in terms of how they pick hygiene bottles for their products. The objective of this community empowerment is herbs drink and traditional food business players as well as the members of PKK Tajug. The aim of this program is to encourage featured products in Tajug Village.

Pelatihan Pengolahan Tulang Ikan Nila menjadi Abon di Desa Sebangun Kecamatan Sebawi Maryono Maryono; Dewi Merdekawati; Gusti Randy Pratama; Risqy Pricillia Nanda; Nirawati
Hippocampus: Jurnal Pengabdian Kepada Masyarakat Vol 1 No 1 (2022): June 2022
Publisher : PPPM POLITEKNIK NEGERI SAMBAS

The utilization of fish waste needs to be widely applied to the community, especially at the household scale. One of them is by carrying out community service activities, the purpose of this activity is to socialize as well as provide training on processing tilapia bones into shreds to housewives in Sebangun village. The method of service activities starts from planning, observation or initial visits, preparation, and implementation of activities. The training steps begin with the delivery of theory then demonstration or training as well as direct assistance to participants. The results of the activity achieved were that the participants had known the process of making shredded tilapia bones and the standard process of product packaging. In addition, it is hoped that the results of this activity can be disseminated, fulfill children's nutrition, and can improve the community's economy.

VALUE CHAIN STUDY OF PAPUA NUTMEG IN FAKFAK DISTRICT Gusti Randy Pratama; Ali Musa Harahap; Tjahja Muhandri
Agroindustrial Technology Journal Vol. 3 No. 2 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v3i2.3794

Nutmeg is the main commodity at the Fakfak district of Papua in the agriculture subsector. Yet, the farmers have not been able to enjoy optimal added value from production results. Some of the problems included are pricing, developing derivative products and market access. The purpose of this study is to map the nutmeg value chain in the Fakfak district by understanding the characteristics of actors influencing the chain and the potential for its development. This study uses a qualitative approach with the main instrument of interviews used in data collection techniques. The results showed that actors involved in the nutmeg value chain are seed suppliers, farmers, local collectors, BUMKAM (village enterprise), IRT (home industry), inter-island traders and cooperatives. The use of nutmeg meat has become a potential in increasing the added value of processed nutmeg products in Fakfak District.

SOSIALISASI BAHAYA BORAKS DAN FORMALIN PADA MAKANAN DI SMPN 3 TEBAS: Socialization Of The Danger Of Borax And Formalin In Food At SMPN 3 Tebas Gusti Randy Pratama; Kiki Kristiandi; Ruwendi Alfaisyal; Nurul Pratiwi; Puspa Puspa; Era Sabrina; Indah Indah; Ismiadi Ismiadi
MESTAKA: Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 5 (2023): Oktober 2023
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/mestaka.v2i5.149

Borax and formalin are chemicals that are prohibited by law as food additives. Borax and formalin contain preservatives that are harmful to the body. There are many uses of borax and formalin in processed food circulating in the community so students must be more careful in choosing healthy foods. This socialization aims to increase students’ knowledge about the dangers of borax and formaldehyde and to be more careful in choosing food. The activity was carried out at Tebas 3 Public Middle School, on Wednesday, June 7, 2023. The socialization method used in this activity focused on communication, information, and education activities. The result of this socialization is that students become more careful in choosing nutritious foods and know the characteristics of foods that contain borax and formalin. Tebas 3 Public Middle School students who are in their teens need a balanced nutritional intake and must consume healthy and nutritious food so that the socialization of the dangers of borax and formalin can increase the knowledge, concern, and understanding of these students

PENGARUH KONSENTRASI GULA PASIR TERHADAP UMUR SIMPAN SELAI PISANG ROSELLA Ka, Siska; Pratama, Gusti Randy
Jurnal Agroindustri Pangan Vol 2 No 3 (2023): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v2i3.517

Bubur dari buah-buahan yang dimasak kemudian dicampur dengan gula (Selai) merupakan salah satu olahan makanan semi basah. Adapun tujuan dari pengujian ini adalah untuk menentukan komposisi terbaik dari selai pisang dan kelopak Rosella dengan menambahkan 500 gram, 600 gram, 700 gram dan 800 gram gula pasir kemudian memeriksa perkiraan umur simpan. metode ASLT (Accerelated Shelf-/ife Testing) penyimpanan selama 1 bulan pada suhu ruang dan mengetahui pengaruh konsentrasi gula pasir terhadap umur simpan selai pisang rosella, yang diamati pada uji umur simpan terdiri dari rasa, aroma, tekstur, warna, dan keterangan penampakan. Hasil pengamatan uji umur simpan selama 30 hari menunjukkan bahwa selai pisang rosella dengan penambahan 500 gram gula pasir dapat disimpan selama 5 hari, dengan 600 gram gula pasir selama 15 hari, dengan 700 gram gula pasir selama 20 hari, pada perlakuan penambahan 800 gram gula pasir memiliki umur simpan 30 hari. Kesimpulan semakin banyak gula yang ditambahkan, semakin lama umur simpan selai pisang rosella.

PENGEMBANGAN PRODUK ADONAN PENTOL MENGGUNAKAN METODE QFD (Quality Function Deployment) Juliani, Juliani; Randy Pratama, Gusti
Jurnal Agroindustri Pangan Vol 3 No 2 (2024): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v3i2.765

Adonan pentol adalah campuran bahan-bahan yang digunakan untuk membuat adonan pentol. Adonan pentol terdiri dari daging cincang seperti daging ayam atau daging sapi, tepung sagu dan beberapa bahan lainnya. QFD merupakan sebuah pendekatan sistematis yang digunakan untuk menghubungkan kebutuhan pelanggan dengan proses desain dan proses sebuah produk. Tujuan dari penelitian ini adalah untuk memastikan bahwa produk yang di hasilkan benar-benar memenuhi kebutuhan konsumen. Metode yang digunakan dalam penelitian ini yaitu menggunakan wawancara, dokumentasi, dan penyebaran kuesioner kepada konsumen. Hasil yang didapatkan dari penelitian tersebut adalah peringkat tertinggi diperoleh 89,31 yaitu pemilihan daging, maka karakteristik yang di kembangkan ialah pemilihan daging karena menyangkut penentuan kualitas daging.

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