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All Journal agriTECH Jurnal Ilmiah Teknik Industri MATAPPA: Jurnal Pengabdian Kepada Masyarakat Jurnal Sinergitas PkM & CSR Social, Humanities, and Educational Studies (SHEs): Conference Series Jurnal Teknologi Hasil Pertanian Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Fruitset Sains : Jurnal Pertanian Agroteknologi Prosiding Konferensi Nasional PKM-CSR
Gusti Fauza
Department Of Food Science And Technology, Faculty Of Agriculture, Universitas Sebelas Maret, Jl. Ir Sutami No.36, Jebres, Surakarta, Central Java, Indonesia 57126
Agriculture, Biological Sciences & Forestry Humanities Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences

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PENINGKATAN KAPASITAS DAN MUTU PRODUK DI IRT ANEKA SNACK BU MARNI Siswanti Siswanti; Setyaningrum Ariviani; Gusti Fauza; Dimas Rahadian Aji Muhammad; Dwi Ishartani; Windi Atmaka
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 11 No. 6 (2024): February
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/fruitset.v11i6.4881

Abstract

Industri Rumah Tangga (IRT) “Aneka Snack Bu Marni” telah beroperasi selama 2 tahun dengan kegiatan bisnis berupa produksi beragam makanan ringan atau snack (pangsit goreng, kue unca, kerak nasi, dll.). Permintaan produk meningkat beberapa waktu terakhir, namun kapasitas produksi rata – rata terbatas pada 30 kg/bulan untuk pangsit goreng, 15 kg/bulan untuk kue unca, dan 5kg/bulan untuk kerak nasi. IRT ini menghadapi beberapa kesulitan seperti terbatasnya kapasitas pembuatan adonan hingga alat penggorengan yang tidak memadai. Brand awareness masyarakat terhadap produk IRT ini juga masih rendah karena kurangnya pengetahuan pemasaran produk oleh pemilik serta karyawan. Tim pengabdian masyarakat dari Universitas Sebelas Maret memilih IRT ini sebagai mitra untuk di bantu dalam penanggulangan beberapa isu tersebut melalui introduksi teknologi tepat guna. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kapasitas produksi, menjamin kualitas produk, dan meningkatkan pemasaran produk di IRT Aneka Snack Bu Marni melalui introduksi-pelatihan beragam alat produksi (dough sheeter, kompor, fry-pan, dan sealer), introduksi meja stainless steel sebagai tempat bekerja, pelatihan pengemasan dan pembubuhan label produk serta pelatihan digital marketing. Kegiatan pengabdian masyarakat tersebut berhasil meningkatkan kapasitas produksi per hari (±30%), kualitas produk (elastisitas-homogenitas adonan dan pengemasan-label produk), nilai penjualan (±30%), dan jangkauan pemasaran (±2 kecamatan)
Does Food Safety Knowledge Influence Customer Expectation and Perception on Restaurant’s Quality Attributes? Dwiningtyas Padmaningrum; Gusti Fauza; Aulia Rahma Karunia; Bonn Juego; Asri Nursiwi; Setyaningrum Ariviani; Hari Prasetyo
Jurnal Teknologi Hasil Pertanian Vol 16, No 2 (2023): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i2.74733

Abstract

The number of restaurants has increased recently and leads to a pierce competition in this business. To be more competitive, restaurant owners need to pay more attention on customer satisfaction. This study is aimed to examine customer satisfaction in restaurants using three variables, namely food quality, services, and environment facilities in a restaurant. Unlike studies in this area the variables were evaluated using food safety criteria where the customers’s knowledge about food safety issues were measured to analyze whether it affects the customer perception and satisfaction. The importance-performance analysis (IPA) is used to explain which attributes that need to be improved after mapping the customer expectations and perceptions. Implementing IPA to could help restaurant owners to concentrate on improving the priority quality attributes, i.e., the attributes that are important for customers but have relatively low performance. A questionnaire with food safety perspective question were distributed to 400 customers and 395 questioner were completed. The IPA Diagram reveals that the higher the consumer's knowledge the more attributes were suggested to be improved.
Co-Authors Ari Prasetyo Asri Nursiwi Atik Setiawati Aulia Rahma Karunia Bonn Juego Catur Sugiarto Catur Sugiarto Cristiva Pawestri Dian Rachmawanti Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Dinta Selma Petriani Dwi Ishartani Dwi Ishartani Dwi Ishartani Dwiningtyas Padmaningrum Dyah Kartika Dewi Elisa Herawati Endi Irfan Aryanto Esti Widowati Haniful Abid Hari Prasetyo Hari Prasetyo Herman Saputro Heru Sukanto Okid Parama Astirin Okid Parama Astirin Raden Wisnu Nurcahyo Riyadi Muslim Rizky Nugrahaningtyas Rokhmaniyah Rokhmaniyah, Rokhmaniyah Setyaningrum Ariviani Setyaningrum Ariviani Siswanti Siswanti Syamsul Hadi Syamsul Hadi Tastafiyan Risfandy Windi Atmaka