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All Journal Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Eksergi: Chemical Engineering Journal Journal of Engineering and Management in Industrial System Indonesian Journal of Disability Studies Agroindustrial Technology Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat JURNAL ILMIAH M-PROGRESS Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Jurnal Pengabdian kepada Masyarakat JURNAL PENGABDIAN PENDIDIKAN MASYARAKAT (JPPM) Jurnal Penelitian Chanos Chanos
Arief Rahmawan
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Public Health Social Sciences Other

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EVALUASI PRODUK IKAN ASAP MELALUI PENDEKATAN SISTEM PERENCANAAN KUALITAS Rahmawan, Arief; Ma’rifat, Tian Nur; Rabbani, M. Dzikri
JURNAL ILMIAH M-PROGRESS Vol 16 No 1 (2026): JURNAL ILMIAH M-PROGRESS
Publisher : Feb Universitas Dirgantara Marsekal Suryadarma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35968/mpu.v16i1.1839

Abstract

Ikan asap merupakan produk olahan yang dibuat dengan teknik pengasapan ikan dan menjadi makanan tradisional yang digemari oleh masyarakat. Teknik pengolahan tradisional ini memiliki prospek pengembangan besar karena mampu menghasilkan produk siap konsumsi dengan cita rasa khas, aroma unik, serta daya simpan lebih panjang. Namun, inovasi produk ikan asap masih belum dilakukan secara optimal, terlebih dengan meningkatnya persaingan akibat produk impor dan tuntutan konsumen di era pemasaran digital. Oleh karena itu, diperlukan evaluasi produk ikan asap berdasarkan atribut kebutuhan konsumen. Tujuan dari penelitian untuk mengevaluasi daftar kebutuhan konsumen dengan metode House of Quality (HoQ) yang dianalisis dari beberapa submatrix. Adapun tiga submatrix yaitu satisfaction performance (SP), importance (I), dan relationship (R) menjadi penentu dalam menyimpulkan atribut/kebutuhan konsumen yang menjadi faktor penentu pengembanga produk ikan asap. Hasil penelitian menujukkan bahwa atribut produk aman dikonsumsi memiliki nilai SP tertinggi, yaitu 4,2. Sedangan nilai tertinggi pada atribut bahan baku yang segar, yaitu 0,061. Sedangkan submatrix relationship menujukkan bahwa semua atribut perlu untuk diakomodir ke dalam beberapa standar operasional prosedur (SOP) yang harus dimiliki oleh produsen ikan asap.
REVITALISASI USAHA MIKRO DI DESA GANDU MELALUI PENERAPKAN STRATEGI BISNIS YANG EFEKTIF UNTUK PERTUMBUHAN BERKELANJUTAN Amilia Yuni Damayanti; Arief Rahmawan; Akhmad Affandi Mahfudz; Royyan Ramdhani Djayusman; Khurun'in Zahro'
Jurnal Pengabdian Pendidikan Masyarakat (JPPM) Vol 6 No 2 (2025): Jurnal Pengabdian Pendidikan Masyarakat (JPPM), Vol 6 No 2 (Oktober 2025)
Publisher : LPPM UNIVERSITAS MUHAMMADIYAH MUARA BUNGO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jppm.v6i2.2840

Abstract

Microenterprises (MSEs) in Gandu Village have great economic potential, but still face challenges in improving competitiveness and sustainable growth. The main problems faced by UM actors include limitations in preparing business strategies, inefficient production management, and low utilization of digital technology in marketing. One of the businesses facing these challenges is Bu Nor's Krecek Krupuk UM. The purpose of this service activity is to increase partners' capacity in formulating effective business strategies, increasing production efficiency, utilizing digital technology for marketing, and improving financial management to encourage sustainable business growth. The method used is a participatory approach through three stages: preparation, implementation, and evaluation, which actively involves partners in the entire process. The results of this activity show an increase in the understanding and skills of business actors in developing business strategies, applying digital marketing techniques, and improving production management. Post-training evaluation shows that the strategies that have been developed are able to help businesses increase production capacity and competitiveness in the market. With this training and mentoring, UM Krecek Krupuk Bu Nor is expected to develop sustainably, improve the quality and quantity of its products, expand its marketing reach, and increase its income.
APLIKASI TEKNIK QUALITY FUNCTION DEPLOYMENT DAN LEAN MANUFACTURING UNTUK MINIMASI WASTE Rahmawan, Arief; Sugiono, Sugiono
JEMIS (Journal of Engineering & Management in Industrial System) Vol. 2 No. 1 (2014)
Publisher : Industrial Engineering Department, Faculty of Engineering, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jemis.2014.002.01.1

Abstract

The aim of the paper is to reduce wastes in manufacturing process by integrating QFD and lean concepts manufacturing. Optimize the amount of waste can be considered as the voice of consumers e.g. how the management manufacturing eliminated the defect of the product. Some companies have implemented both the integration but not fully eliminate waste entirely. Hence, the modification of QFD & lean concept integration is still open chance to get better in waste (defect) elimination. The study is started with a preliminary survey and assesses the theory to define both methods. Pareto diagram is employed to determine the level of interest which has priority waste and further analyzed with QFD achieved. The result shows that a unique standard operating procedure (SOP) is very important for every department.
Co-Authors Agung Dwicahyo Ahmad, Rusyda Afifah Akhmad Affandi Mahfudz Alana P, Raka Wyztyo Astari Ratnaduhita Eko Waluyo Gorotomole, Muhammad Al Amin hafidz, abdillah Ilham Mufandi Ilhamuddin Ihamuddin Imam Kamaluddin Khoirul Umam Kusuma, Bayu Luketsi, Wendianing Putri Muhammad Nur Kholis Muhammad Nur Kholis Muhammad Nur Kholis, Muhammad Nur Nugraha, Dhaifullah Nafis Palmadi Putri Surya Negara Rabbani, M. Dzikri Rahmi, Ainu Royyan Ramdhani Djayusman Sjurjahady, Danica Alana Sugiono Sugiono Suntivarakorn, Ratchaphon Suprihatin, Febriyani Eka Syamsuri Tian Nur Ma’rifat Zahro’, Khurun’in