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All Journal International Journal of Informatics and Communication Technology (IJ-ICT) Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Industri Pertanian JURNAL SAINS PEMASARAN INDONESIA Agrikultura Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Rekayasa Sistem Industri Agrointek IDJP (Indonesian Journal of Pharmaceutics) Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Industria: Jurnal Teknologi dan Manajemen Agroindustri JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) Jurnal Sains Teh dan Kina JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) JASc (Journal of Agribusiness Sciences) Jurnal ULTIMATICS AGROMIX Journal of Industrial and Information Technology in Agriculture MULTINETICS Jurnal Bisnis Dan Kajian Strategi Manajemen Jurnal Riset Bisnis dan Manajemen Jurnal Perangkat Lunak Jurnal FASILKOM (teknologi inFormASi dan ILmu KOMputer) Agroindustrial Journal JURNAL TEKNIK INDUSTRI JuTISI (Jurnal Teknik Informatika dan Sistem Informasi)

Totok Pujianto

Departemen Teknologi Industri Pertanian, Fakultas Teknologi Industri Pertanian - Universitas Padjadjaran

Author-ID : 348371

Agriculture, Biological Sciences & Forestry Arts Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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Penerapan Metode Quality Function Deployment (QFD) yang Terintegrasi Metode Servqual untuk Meningkatkan Kepuasan Konsumen dalam Kualitas Pelayanan di Inaka Coffee Nadya Novianti Dwi Putri; Totok Pujianto; Roni Kastaman
Jurnal Ekonomi Pertanian dan Agribisnis Vol 5, No 4 (2021)
Publisher : Department of Agricultural Social Economics, Faculty of Agriculture, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jepa.2021.005.04.7

Inaka Coffee merupakan salah satu coffee shop yang berada di Kota Cimahi. Keberadaan coffee shop ini sedang menjadi tren terbukti dengan tingkat konsumsi kopi di Indonesia yang terus meningkat. Penelitian ini bertujuan untuk mengetahui atribut pelayanan yang dibutuhkan dan diinginkan oleh konsumen Inaka Coffee, untuk mengetahui kinerja pelayanan yang dimiliki Inaka Coffee dibandingkan dengan pesaing lainnya serta untuk mengetahui atribut pelayanan yang harus diprioritaskan untuk meningkatkan kualitas pelayanan dalam memenuhi kepuasan konsumen Inaka Coffee. Hal ini dilakukan dengan menerapkan metode Quality Function Deployment (QFD) yang bertujuan untuk melakukan perbaikan kualitas pelayanan pada aspek yang dianggap kurang memenuhi syarat di Inaka Coffee. Metode Quality Function Deployment (QFD) ini terintegrasi oleh SERVQUAL. Untuk mengetahui kebutuhan konsumen dilakukan wawancara terhadap 30 responden mengenai atribut yang diinginkan saat berada di Coffee Shop. Selain itu, penelitian ini melibatkan 120 responden yaitu konsumen coffe shop dalam penilaian mengenai harapan serta kenyataan mengenai kualitas pelayanan. Tidak hanya melibatkan konsumen sebagai responden tapi juga melibatkan para ahli dalam melakukan penilaian mengenai respon teknis yang dibutuhkan serta hubungan keterkaitan antara respon teknis yang diberikan dengan kebutuhan konsumen yang diinginkan. Didapatkan 24 prioritas utama yang perlu dilakukan perbaikan dilihat dari analisis diagram pareto. Respon teknis ini perlu dilakukan agar dapat memperkecil kesenjangan antara nilai kenyataan dan harapan yang berarti dapat meningkatkan kepuasan konsumen dari kualitas pelayanan yang ada.

Analisis Pengaruh Variabel Bauran Pemasaran terhadap Keputusan Pembelian Minuman Milktea oleh Mahasiswa Universitas Padjadjaran di Jatinangor Raissa Ariany Putri; Totok Pujianto; Selly Harnesa Putri
Jurnal Ekonomi Pertanian dan Agribisnis Vol 5, No 4 (2021)
Publisher : Department of Agricultural Social Economics, Faculty of Agriculture, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jepa.2021.005.04.12

Penelitian ini bertujuan unuk menganalisis pengaruh variabel bauran pemasaran terhadap keputusan pembelian minuman milktea pada mahasiswa Universitas Padjadjaran Jatinangor. Milktea merupakan minuman ready to drink hasil perpaduan teh dan susu, hasil perpaduan ini menjadikan minuman milktea banyak digemari. Penelitian ini tergolong sebagai penelitian deskriptif kuantitatif. Variabel independen pada penelitian ini adalah variabel bauran pemasaran yang terdiri dari empat variabel, yaitu: produk, harga, lokasi, dan promosi yang mempengaruhi varibel dependen yaitu, proses keputusan pembelian. Metode pengumpulan data dilakukan dengan cara menyebarkan kuesioner. Analisis data yang digunakan adalah analisis regresi liniear berganda dengan bantuan program Statistical Package for Social Science (SPSS) 23.0 for windows. Penelitian menunjukkan bahwa variabel produk, harga, lokasi dan promosi secara simultan dan parsial memiliki pengaruh yang signifikan terhadap keputusan pembelian, dibuktikan dengan nilai pada uji F dan uji t < 0,05. Pengaruh yang diberikan oleh variabel bauran pemasaran terhadap keputusan pembelian minuman milktea pada mahasiswa Universitas Padjadjaran Jatinangor termasuk dalam kategori sedang, yaitu sebesar 42,3%.

Pengukuran Kinerja Rantai Pasok pada PT. Saudagar Buah Indonesia dengan Menggunakan Metode Supply Chain Operation Reference (SCOR) Syafrizal Saragih; Totok Pujianto; Irfan Ardiansah
Jurnal Ekonomi Pertanian dan Agribisnis Vol 5, No 2 (2021)
Publisher : Department of Agricultural Social Economics, Faculty of Agriculture, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jepa.2021.005.02.20

Peningkatan pertumbuhan sektor industri tidak terlepas dari peran industri kecil menengah (IKM). Salah satu IKM yang belokasi di Kecamatan Jatinangor, Kabupaten Sumedang adalah PT. Saudagar Buah Indonesia yang bergerak dibidang industri pengolahan pangan dengan merek yang dikenal yaitu Frutivez. PT. Saudagar Buah Indonesia sedang mengalami masalah dalam kinerja manajemen rantai pasok. Oleh sebab itu, PT. Saudagar Buah Indonesia memerlukan pengukuran kinerja rantai pasok agar diketahui bagian-bagian dari kegiatan rantai pasok yang memiliki nilai kinerja yang rendah sehingga dapat dilakukan analisis masalah dan penemuan solusinya. Pengukuran kinerja rantai pasok dalam penelitian ini menggunakan metode Supply Chain Operations Reference (SCOR) dan penentuan nilai bobot tiap metrik kinerja rantai pasok menggunakan Analytical Hierarchy Process (AHP). Hasil dari pengukuran kinerja rantai pasok pada PT. Saudagar Buah Indonesia adalah 84,19 termasuk dalam kriteria sedang. Atribut rantai pasok yang memiliki nilai kinerja kurang maksimal adalah responsivitas, adaptabilitas, dan manajemen aset. PT. Saudagar Buah Indonesia harus melakukan perbaikan pada sektor penjualan, sektor pengolahan, dan siklus keuangan perusahaan.

Penerapan lean manufacturing dalam mereduksi pemborosan pada raw material bumbu dengan metode PDCA Reka Firwayani Wigati; Devi Maulida Rahmah; Irfan Ardiansah; Totok Pujianto

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

PT. XYZ is a manufacturing company that produces processed food. Instant noodles is one of the type product that produced by PT. XYZ, which contains raw material for spice as one of the main complementary material. This research focused on the waste of raw material for instant noodles seasoning. The purpose of this research is to reduce the waste and to determine which factors that cause waste. This study using Plan Do Check Action method which is expected to reduce waste that occurs within the company. The highest waste within 18 days of production was 15.28%, the lowest was -2.3% and there was no waste, and the average waste during that period was 3.2%. the result of the highest and dominant factor in the waste of raw material was the lack of skill of the operator was just moved from screw division, thus they didn’t know how to operate machine. While the second factor was the lack of maintenance of the machine by quality control departement for pitch standardization. And the third factor was the cutter knife didn’t really cut because of the cutter block.

Setting Priority for Improvement of Yogurt Production Process Using Quality Function Deployment (QFD) on Household Industry (IRT) X, Sumedang Totok Pujianto; Desy Amalia; Handarto Handarto
Agroindustrial Journal Vol 4, No 1 (2017)
Publisher : APTA and DTIP FTP UGM

This study aims to determine the priority of the yogurt production process improvement by the household industry (Industri Rumah Tangga = IRT) X, so that the products according to the needs and expectations of consumers. This is done by applying the method of Quality Function Deployment (QFD) which aims to find the gap between the needs and expectations of consumers by way of an industry to fulfill it from the side of the two basic components of technology: techno-ware and human-ware. The competency gap is analyzed through: (1) the relation between the requirements of the yogurt product and the production process; (2) the importance weight of both of them based on techno-ware and human-ware aspects; and (3) assessment of competency level and (4) assessment of industrial competency level based on techno-ware and human-ware aspects. The study involved 203 respondents in obtaining information about the needs and expectations of consumers in yogurt products (yogurt product requirements). Depth analysis of the yogurt production process was done by direct observation and interviews. Assessment of product requirements and production process in the form of a matrix involving 4 experts. Product requirements based on the results of this study were (1) the benefits of yogurt to help facilitate the digestive system; (2) the legality of (management of legality, halal certification, food safety in form of the acquisition of a number MD); (3) volume per pack of 250 ml; (4) price per pack was IDR 6,001 - 9,000; (5) type is strawberry flavor; (6) degree of acidity is medium; (7) smooth texture; (8) viscosity is medium; (9) type of packaging is plastic bottles; (10) the information listed on the packaging consists of the manufacture of packaging labels, expiration date, legality, brand, composition, nutritional value information, net weight, description of taste, production code, and manufacturers; and (11) additional pieces of fruit. The results of this study indicate that the company need to complete or replace some of the production facilities, improve the ability of workers, and improve the hygiene of workers and production facilities. A major reshuffle is necessary to eliminate the gaps in the following sequence of actions: (1) complete and / or replace some facilities of yogurt production processes adapted to financial circumstances; (2) provide guidance and monitoring of workers to perform all activities in the process of producing yogurt correctly; (3) adding to the completeness of workers with hygiene equipment; And (4) place the production facility in accordance with the sequence of processes.

Pengukuran kinerja green manufacturing pada industri tahu sumedang untuk meningkatkan kinerja terhadap lingkungan menggunakan GSCOR dan LCA Totok Pujianto; Anas Bunyamin; Salma Wafiyyah
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.10831

The application of an environmentally sound industry is one of the environmental conservation issues and a global issue in the industry. The application of an environmentally sound industry can be implemented in the Green Manufacturing system. The tofu industry in the production process uses a high volume of water, resulting in a high volume of liquid waste, which can pollute the environment. The problem with the Sari Kedelai industry is that there has not been a performance measurement on the environment and an analysis of the resulting impact. This study aims to measure the performance of Green Manufacturing with the GSCOR (Green Supply Chain Operations Reference) and LCA (Life Cycle Assessment) methods as well as formulate suggestions for improvements to the Sari Kedele industry in the context of implementing Green Manufacturing. The results of performance measurement using the GSCOR method in the Sari Kedele industry has a value of 79.78 which was included in the good category. Environmental impact analysis is assessed with a focus on GHG emissions (Greenhouse Gases) that uses LCA with an ISO 14040 approach resulting in a GHG emission value of CO2-eq/kg tofu of 3.7107.

PERAN INFLUENCER PADA MEDIA SOSIAL INSTAGRAM DAN BRAND IMAGE TERHADAP KEPUTUSAN PEMBELIAN FRUTIVEZ Nabilla Vynka Fakhira; Roni Kastaman; Totok Pujianto
Mimbar Agribisnis : Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Vol 8, No 2 (2022): Juli 2022
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ma.v8i2.7907

The use of social media as a marketing tool provides a lot of convenience for consumers to get information about the products they need or want. Marketing through social media is also known as digital marketing. The purpose of this research is to determine whether there is a positive and significant influence between influencer marketing and brand image on buying decision. Descriptive quantitative methods were used in this research by distributing questionnaires for research data collection and randomization using purposive sampling technique to collect respondents who had bought products and followed Frutivez’s Instagram. Multiple regression analysis was used on the data obtained to determine the influence exerted by influencer marketing and brand image on consumer buying decisions. The results of this research show that influencer marketing, brand image, and the combination of the two variables have a positive and significant influence on consumer buying decisions with a strong influence based on the results of hypothesis testing in this study which shows that: (1) Influencer marketing has a positive and significant effect on buying decisions with a regression coefficient value of 0.581 ; (2) Brand image has a positive effect on buying decisions with a regression coefficient value of 0.298, and (3) Influencer marketing and brand image simultaneously have a positive effect on buying decisions, as evidenced with the coefficient of determination value of 0.705 indicating that the ability of the independent variables in explaining the variation of the dependent variable is 70.5%. This proves that the number of product sales from September to October is due to the influence of influencer marketing and brand image which has a positive and significant influence on consumer buying decisions to increase sales of Frutivez’s products.

PENYUSUNAN STANDAR PROSEDUR OPERASI PRODUKSI BERDASARKAN CPPB-IRT DAN WISE PADA INDUSTRI RUMAH TANGGA ANEKA SNACK 3E Elsa Ayu Lestari; Totok Pujianto; Roni Kastaman
Jurnal Teknologi Industri Pertanian Vol. 32 No. 2 (2022): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2022.32.2.174

Quality is one of many important aspects that need to be improved and maintained to make sure manufacturers have competitive advantage to meet consumer’s needs. Aneka Snack 3E as a home industry that produces banana and onion chips needs to improve and keep the product quality to be able to compete with other competitors. However, quality control system at Aneka Snack 3E was uncontrolled because the company did not have Standart Operating Procedure (SOP). This research conducted to arrange and implement production’s SOP which include alternative solution from quality improvement of Aneka Snack 3E. The SOP was arranged based on CPPB-IRT (Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga) and WISE (Work Improvement in Small Enterprises) with DMAIC (Define, Measure, Analyze, Improve and Control) cycle as continuous quality improvement method to solve problems to the root. This research identified 31 deviations within production process to CPPB-IRT and Wise. Each causes of those deviations were analyzed and resulting 33 documents to solve the problems. Those documents contain 12 work procedures, 13 work instructions, and 8 forms. The evaluation results show that of the 33 documents made, as many as 18 documents or 55% of documents are considered very applicable and as many as 15 documents or 45% of documents are considered applicable to the Aneka Snack 3E production process. Based on these, with permission of Aneka Snack 3E’s owner, those documents is set to become production’s SOP that needed to be supervised and implemented by Aneka Snack 3E.Keywords: cara produksi pangan yang baik untuk industri rumah tangga, standard operational procedure, quality,work improvement in small enterprises.

Strategi Promosi dalam Meningkatkan Brand Awareness melalui Media Sosial Instagram pada Startup Trafeeka Coffee Ulan Rahmadhani; Dwi Purnomo; Totok Pujianto
Jurnal Ekonomi Pertanian dan Agribisnis Vol 5, No 2 (2021)
Publisher : Department of Agricultural Social Economics, Faculty of Agriculture, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jepa.2021.005.02.09

Persaingan bisnis dari waktu ke waktu semakin ketat yang menuntut para pelaku usaha baru (startup) untuk lebih kreatif dalam melakukan inovasi terhadap bisnis yang ingin dirintis dan dikembangkan. Pelaku usaha startup harus bisa menarik minat konsumen terhadap produk ataupun jasa yang ditawarkan. Tantangan dalam memulai sebuah bisnis diantaranya yaitu bagaimana agar produk dapat dikenal oleh masyarakat, hal ini erat kaitannya dengan membangun sebuah merek (brand). Salah satu yang dapat membangun sebuah merek yaitu kesadaran merek (brand awareness), kesadaran merek merupakan kemampuan sebuah merek untuk muncul dalam pikiran konsumen ketika sedang memikirkan suatu kategori produk tertentu. Salah satu upaya yang dapat dilakukan untuk meningkatkan kesadaran merek adalah dengan melakukan kegiatan promosi. Promosi digunakan untuk membujuk masyarakat agar mau membeli produk yang ditawarkan, penggunaan strategi promosi yang tepat dan sesuai dengan pasar akan berpengaruh kepada penjualan produk dan kesadaran merek. Penelitian ini bertujuan untuk meningkatkan kesadaran merek dengan melakukan kegiatan promosi pada media sosial Instagram melalui objek penelitian pada startup Trafeeka Coffee. Kegiatan promosi akan difokuskan melalui konten yang akan diunggah pada media sosial Instagram, konten akan dirancang menggunakan pendekatan design thinking sehingga didapatkan rancangan konten yang sesuai dengan keinginan audience. Terdapat lima tahapan design thinking yang digunakan pada penelitian ini yaitu empathize, define, ideate, prototype, dan test. Hasil dari penelitian ini didapatkan bahwa Trafeeka Coffee harus terus melakukan perbaikan terhadap kegiatan promosi dan konten Instagram Trafeeka Coffee dalam upaya meningkatkan kesadaran merek ke tingkatan yang lebih tinggi.

Improvement Standard Operating Procedures Banana Chips Production In CV. Zanana Indonesia Diandra Puteri Salsabilla; Totok Pujianto; Selly Harnesa Putri
JASc (Journal of Agribusiness Sciences) Vol 6, No 1 (2022): "JASc" JOURNAL OF AGRIBUSINESS SCIENCES
Publisher : JASc (Journal of Agribusiness Sciences)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/jasc.v6i1.11806

In order to improve national standards, Micro Small and Medium Enterprises (MSME) empowerment is considered to be one of the right solutions. Currently, many MSME already have standards but are still considered incomplete in the implementation of the production process. This research takes a case study in CV. Zanana Indonesia is an MSME engaged in the food sector and producing banana chips. Currently, the business already has Standard Operating Procedures but does not have work instructions and production activity forms. This study aims to improve the SOP and design work instructions and forms of production process activities. The primary data used is interviews with employees about the production of banana chips meanwhile secondary data used is about business management, business model and production process. Interview by production employees using the interview guide, observations are made directly in production and study literature using existing business data and related journals. The results of the design are in the form of 11 SOP for the production, 8 work instructions, and 4 forms for the production. The level of importance of the SOP design classified as important (76,26%), the level of implementation has 75,96% and improvement of the SOP design has 74,05%.

Co-Authors Adinandra, Rafi Adzhani, Marsha Edina Agustien, Shilvya Dewi Anas Bunyamin Anastasya Maharani Andre Prayudha Andri Kristianto Andrianto Trilaksono, Rafli Andryas, Prasetyo Azkya, Zahra Syifadeasy Belladina Anggun Kinanti Boy Sohmo Banurea Bunga Ega Evania Desy Amalia Devi Maulida Rahmah Diana Alya Jaelani Diandra Puteri Salsabilla Dila Sari Annisa Dwi Purnomo Dwi Purnomo Efri Mardawati Elsa Ayu Lestari Elsa Ayu Lestari Fadhlurrahmah, Jauhar Faisal Ahmad Handarto Harnesa Putri, Selly Herlina Marta Hilmi Daffa Aziz Imas Setiasih Indah Mega Kartini Insy Alimatun Hasanah Irfan Ardiansah Khoirunisa Ubaynakum M Iqbal Prawira-Atmaja Maharani, Anastasya Mardani, Muhammad Alif Athalla Maulida Rahmah, Devi Maya Damayanti Nabilla Vynka Fakhira Nadya Novianti Dwi Putri Noer Addnina Zahra Norisca Aliza Putriana, Norisca Aliza Octaviana Nofiarno Putri Putri Wilujeng Lestari Raissa Ariany Putri Reka Firwayani Wigati Riesfa Alna Sanaya Hasbullah Rizki Sendi, Cahyani Roni Kastaman Ryan Ardianto Salma Wafiyyah Sarifah Nurjanah Sasvia Ayu Puzianti Sasvia Ayu Puzianti Seila Teresia Devi Sinaga Selly Harnesa Putri Shidqi Syauqi Siti Fatiimatul Fadilah Sophia Dwiratna Nur Perwitasari Syafrizal Saragih Syahmurman, Faizal Syahputra, Andhika Nugraha Syaqila Adila Hendrawan Triokto, Albert Ulan Rahmadhani Yanti Rubiyanti Zahra Syifadeasy Azkya

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