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All Journal Jurnal Teknologi Industri Pertanian Jurnal Teknik Industri J@TI (TEKNIK INDUSTRI) Jurnal Manajemen Teknologi Agrointek Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) JAPI: Jurnal Akses Pengabdian Indonesia

Riska Septifani

Universitas Brawijaya

Author-ID : 376167

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Other

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HAZARD ANALYSIS AND CRITICAL CONTROL POINT PROSESPENGOLAHAN MONOSODIUM GLUTAMAT DI PT. AJINOMOTO INDONESIA Utomo, Singgih Setyo; Septifani, Riska
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (25.875 KB)

PT. Ajinomoto Indonesia merupakan salah satu perusahaan besar yang bergerak dibidangproduksi Monosodium Glutamat (MSG). MSG digunakan sebagai penyedap masakan sehinggamempunyai cita rasa dan aroma yang kuat.Pada proses produksi kemungkinan adanya risiko bahaya yangtidak dapat diterima. Bahaya disini adalah segala macam aspek mata rantai produksi pangan yang tidakdapat diterima karena merupakan penyebab masalah keamanan pangan. (Sudarmaji, 2005). Penelitian inibertujuan mengevaluasi penerapan (Hazard Analysis and Critical Control Point)HACCP pada proses produksi Monosodium Glutamat (MSG).langkah-langkah penerapan HACCP secara sistematis dalam 12langkah, yang terdiri dari lima langkah awal persiapan dan diikuti dengan tujuh langkah berikutnya yangmerupakan tujuh prinsip HACCP. Analisis data terdapat bahaya pada proses produksi serta tingkatkeparahan. Setelah dilakukan identifikasi menggunakan pohon keputusan terdapat 2 Critical ControlPoint pada proses produksi MSGyaitu sterilisasi dan pengemasan. Kemudian dilakukan petapan titikkritis agar Critical Control Point ada dalam kendali. Kemudian dilakukan tahap pengawasan, koreksi danverifikasi sehingga dapat disimpulkan pelaksanaan di PT. Ajinomoto Indonesia sudah cukup baik.Prosesverifikasi yang dilakukan terhadap program HACCP pada proses produksi MSG adalah denganmelakukan pengecekan secara berkala secara internal maupun eksternal untuk mengontrol danmemastikan bahwa prosedur yang dilakukan secara keseluruhan berjalan efektif. Kata kunci: Critical Control Point, Monosodium Glutamat, Proses Produksi.

Pengaruh Green Marketing, Pengetahuan dan Minat Membeli terhadap Keputusan Pembelian Septifani, Riska; Achmadi, Fuad; Santoso, Imam
Jurnal Manajemen Teknologi Vol 13, No 2 (2014)
Publisher : SBM ITB

Abstrak. Green marketing adalah upaya perusahaan untuk menyediakan produk yang ramah lingkungan bagi konsumen targetnya. Teh siap minum yang dikemas dalam kemasan returnable glass bottling (RGB) merupakan salah satu contoh produk yang ramah lingkungan, dimana kemasannya dapat digunakan kembali setelah proses sterilisasi. Penelitian ini bertujuan mengetahui pengaruh green marketing, pengetahuan dan minat membeli terhadap keputusan pembelian minuman teh dalam kemasan RGB. Instrument utama pengumpulan data adalah kuesioner yang diukur dengan skala likert. Jumlah responden dalam penelitian ini adalah 160 responden yang merupakan konsumen minuman teh dalam kemasan RGB. Metode analisis yang digunakan adalah Structural Equation Modelling(SEM). Hasil penelitian menunjukkan bahwa green marketing, pengetahuan dan minat membeli memiliki pengaruh yang positif dan signifikan terhadap keputusan pembelian minuman teh dalam kemasan RGB.Kata Kunci: Green Marketing, Pengetahuan, Minat Membeli, Keputusan Pembelian, Returnable Glass BottlingAbstract. Green marketing is the company's efforts to provide environmentally friendly products to targeted consumers. Ready to drink (RTD) tea in returnable glass bottling (RGB) packaging is one example of environmental friendly product, where the packaging could be reused after sterilization process. This study aimed to determine the effect of green marketing, knowledge and intention to buy towards purchasing decision of RTD tea in RGB. The main instrument of data collection was a questionnaire that was measured by a Likert scale. The number of respondents in this study were160 respondents, consisting of RTD teain RGB consumers in Malang. Data analysis methods used Structural Equation Modelling (SEM). The results showed that, green marketing, knowledge and buying interest has a positive and significant influence on purchasing decision of RTD tea in RGB.Keywords: Green Marketing, Knowledge, Intention to Buy, Purchasing Decision, Returnable Glass Bottling

Employee Performance Assessment Using Analytical Network Process and Rating Scale Septifani, Riska; Deoranto, Panji; Armanda, Tiyas Widya
Jurnal Teknik Industri Vol 21, No 1 (2020): February
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Employee performance assessment is an essential aspect of a company. This study aims to assess employee performance based on Analytical Network Process (ANP)Â and rating scale. ANP was employed to determine the importance of the criteria. Meanwhile, Â the rating scale was used to analyze the results of the employee performance assessment. The results of the study showed the weights of the criteria. The highest to lowest weights in sequence included the skills to carry out tasks, job performance, ability to cooperate, employment relationship, and personality. Based on the assessment of fifty-three employees of HRD and Corporate Secretary and General Counsel Department, one employee showed outstanding performance, four employees exemplified high performance, forty-five employees met the standard performance, and three employees had low performance.

Raw Material Requirement Planning of Apple Cider Using Artificial Neural Network Septifani, Riska; Effendi, Mas'ud
Jurnal Teknologi Pertanian Vol 17, No 1 (2016)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (464.014 KB)

CV. Segar Buah Hutama di Kota Batu merupakan unit usaha yang memproduksi minuman sari buah apel dengan merek â€œDEWATAâ€. Masalah yang sering dihadapi oleh unit usaha tersebut adalah lemahnya pengendalian persediaan bahan baku apel sehingga proses produksi tidak dapat berjalan dengan lancar. Selain itu, UKM juga tidak dapat menentukan berapa jumlah bahan baku yang dibutuhkan dan kapan bahan baku harus disediakan. Penelitian ini bertujuan untuk mendapatkan informasi kebutuhan bahan baku apel agar proses produksi dapat berjalan dengan lancar. Penelitian dilaksanakan selama enam bulan dimulai dari bulan Agustus 2015 sampai dengan Desember 2015. Metode yang digunakan dalam penelitian ini adalah peramalan permintaan dengan metode Jaringan Syaraf Tiruan (JST). Hasil yang diharapkan dari penelitian ini adalah tersusunnya rencana produksi produk olahan apel untuk satu tahun ke depan, berdasarkan hasil penelitian yang diperoleh. Hasil peramalan menunjukkan bahwa penjualan minuman sari apel berfluktuasi secara musiman.

Pengaruh keberadaan logo halal dan kualitas keripik tempe terhadap keputusan pembelian konsumen [Influence of halal logo existence and quality of tempe chips on consumer purchasing decisions] Sucipto, Sucipto; Kusumastuti, Nastiti Putri Ayu; Islami, Fenti Nur Addina; Septifani, Riska
Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v26i1.11-24

Halal food demand rises in line with the increasing Muslim population. Sanan Industrial Center in Malang City produces tempe chips, both halal- certified and not halal-certified. Generally, the purchase of a product is influenced by the halal logo and its quality. The research objective was to determine halal logo existence and tempe chips' quality on purchasing decisions and provide alternative improvements. The research used the Partial Least Square (PLS) method. The results showed that the existence of the halal logo and product quality affected the purchase decision of both halal-certified and not halal-certified tempe chips. The most influencing variables on halal-certified tempe chips' purchase decision were conformance, aesthetics, halal logo, and performance. The order of the most influencing variables on purchasing decisions for tempe chips products that were not certified halal was conformance, performance, and the existence of a halal logo. Tempe chips business needed to carry out halal certification or halal recertification to include the halal logo on the packaging. Product performance could be improved by innovation and packaging design to make it more attractive.

Value Chain Analysis of Jackfruit Chips in Green Supply Chain Management Perspective Using the Value Chain Operations Reference Method Dania, Wike Agustin Prima; Nurfitriani, Edria Anniar; Septifani, Riska
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 2 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.02.4

AbstractA green supply chain is a concept that integrates environmental aspects in the supply chain system. This study aims to identify the value chain stages affecting the environment and to determine the level of economic impact on the jackfruit chips value chain at CV XYZ. This research used Value Chain Operations Reference (VCOR) method to analyze value chain activities. Carbon emissions and total costs were calculated at the build, acquire, and fulfill stages from suppliers and enterprises. The analysis results showed that the highest environmental impact was at the build stage which produces carbon emissions of 133,314.8 kg CO2. The frying process contributed the highest carbon emission, which was 117,600 kg CO2. CV XYZ was in the intolerable region condition in the Global Impact matrix. The resulting carbon footprint is 16.84 kg CO2/kg with a unit cost of 0.32 €/kg. The recommendation strategy was substituting firewood with liquefied petroleum gas (LPG) to lower carbon emissions by up to 40%.Keywords: carbon emission, Green Supply Chain Management, Value Chain Operation Reference AbstrakGreen supply chain adalah sebuah konsep yang mengintegrasikan aspek lingkungan pada sistem rantai pasok. Penelitian ini bertujuan untuk mengidentifikasi tahapan rantai nilai yang berdampak pada lingkungan dan menentukan tingkat dampak ekonomi pada rantai nilai keripik nangka di CV XYZ. Penelitian ini menggunakan metode Value Chain Operations Reference (VCOR) untuk menganalisis aktivitas rantai nilai. Emisi karbon dan total biaya dihitung pada tahap build, acquire, dan fulfill dari supplier dan perusahaan. Hasil analisis menunjukkan bahwa dampak lingkungan tertinggi terdapat pada tahap build yang menghasilkan emisi karbon sebesar 133.314,8 kg CO2. Proses penggorengan memberikan kontribusi emisi karbon paling tinggi, yaitu 117.600 kg CO2. CV XYZ terletak pada kondisi intolerable region dalam Global Impact matrix. Jejak karbon yang dihasilkan adalah 16,84 kg CO2/kg dengan biaya unit sebesar 0,32 €/kg. Strategi yang direkomendasikan adalah penggantian kayu bakar dengan liquefied petroleum gas (LPG) yang dapat menekan tingkat emisi karbon hingga 40%.Kata kunci: emisi karbon, Green Supply Chain Management, Value Chain Operation Reference

PENILAIAN KINERJA DEPARTEMEN PRODUKSI DALAM MENERAPKAN REVERSE LOGISTICS DENGAN PENDEKATAN ANALYTICAL HIERARCHY PROCESS DAN DATA ENVELOPMENT ANALYSIS (Studi Kasus Di Pt Sinar Sosro Kantor Pabrik Mojokerto) Riska Septifani; Usman Effendi; Ika Atsari Dewi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 1, No 2 (2012)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (553.198 KB)

Reverse logistics is process of controlling the flow of raw materials, finished products and related information of the consumption activities to capture the value of product returns. PT Sinar Sosro Mojokerto Factory Office applies reverse logistics by producing tea-based beverages in returnable glass bottling (RGB). The research objectives was to determine the weight of each variable to assess performance of the Production Department in implementing reverse logistics with Analytical Hierarchy Process (AHP), to assess performance or efficiency of production processes for each product types with Data Envelopment Analysis (DEA) and made projections for the improvement of inefficiency production by using the input-oriented CCR projection. The method used was incorporation of AHP and DEA in production of six types of RGB products (Teh Botol Sosro, Joy Tea, Tebs, S-tee, Fruit Tea Apple and Fruit Tea Black Currant) for 20 months (January 2010-August 2011). Variables for assessment are input and output variable. The results showed weight of both, input and output variables were 0.5. Input variables subcriterias from the biggest until smallest weight namely inhibition of production, paid hour nonstandart bottles, broken bottles, fully nonstandart bottles and losses with successive weights of 0,185, 0,160, 0,055, 0,050, 0,030 dan 0,020. Output variable subcriterias from the biggest until smallest weight namely production, mechanical efficiency, line utility, line efficiency and volume with successive weights of 0,265, 0,085, 0,070, 0,060, dan 0,020. The performance assessment showed, 18 production processes were inefficient. Inefficient production process could be improved with input-oriented CCR projection, by optimizing the value of the input and output variable subcriterias.Keywords: Performance Assessment, Reverse Logistics, AHP, DEA

Beban Kerja Fisik Pekerja Pengolah Emping Jagung di UKM Sofia Kota Malang Rizky Luthfian Ramadhan Silalahi; Dhita Morita Ikasari; Riska Septifani; Ardaneswari Dyah Pitaloka Citraresmi; Panji Deoranto
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 7, No 1 (2018)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakSeluruh proses produksi pada UKM Sofia melibatkan kinerja manual manusia sehingga memiliki risiko cidera kerja tinggi. Tingkat beban kerja fisik yang dialami pekerja belum diketahui. Tujuan penelitian ini adalah menentukan tingkat beban kerja fisik pekerja pada UKM Sofia. Metode yang digunakan adalah pengukuran faktor fisiologis pekerja berupa denyut jantung (%HRR) dan konsumsi oksigen. Selain itu pengamatan terhadap suhu tubuh pekerja juga dilakukan untuk melihat pengaruh kegiatan bekerja pekerja terhadap suhu tubuh. Denyut jantung pekerja diukur menggunakan finger pulse oxymeter dan suhu tubuh diukur menggunakan termometer telinga, dilakukan sebelum, selama, dan sesudah pekerja bekerja. Tujuh pekerja pada UKM Sofia dijadikan objek penelitian untuk mengukur beban kerja tersebut. Hasil penelitian menunjukkan tingkat beban kerja fisik berdasarkan nilai %HRR dan konsumsi oksigen (liter/menit) adalah perebusan 23% (tidak terjadi kelelahan) 0,9 (berat), pencucian 1 31% (perlu perbaikan) 1,1 (berat), pencucian 2 31% (perlu perbaikan) 1,1 (berat), pengukusan 21% (tidak terjadi kelelahan) 1,1 (berat), pendinginan 10% (tidak terjadi kelelahan) 1,1 (berat), pemipihan dan penjemuran 15% (tidak terjadi kelelahan) 0,9 (sedang), pengayakan 9% (tidak terjadi kelelahan) 0,8 (sedang), dan penggorengan 16% (tidak terjadi kelelahan) 0,9 (sedang). Perbaikan sebaiknya dilakukan pada proses pencucian 1 dan 2 dikarenakan memiliki tingkat beban kerja fisik tertinggi.Kata kunci: beban kerja fisik, %HRR, kelelahan kerja, konsumsi oksigen, perbaikan kerja AbstractAll production process in UKM (SME) Sofia involving manual work, so it has a high risk of physical injury. Physical workload level endured by the workers has not identified yet. The method conducted was by measuring physiological factors of heart rate (%HRR) and oxygen consumption. Workers’ body temperature was also measured to analyze the work effect to body temperature. Heart rate measurement was done using finger pulse oximeter while body temperature using an ear thermometer, measured before, during, and after work. Seven workers at UKM Sofia were all involved to be these research respondents to measure the physical workload. Research results showed that physical workload based on %HRR and oxygen consumption (litre/minute) for boiling process 23% (low workload) and 0.9 (high), 1st washing process 31% (need improvement) and 1.1 (high), 2nd washing process 31% (need improvement) and 1.1 (high), steaming process 21% (low workload) and 1.1 (high), cooling process 10% (low workload) and 1.1 (high), drying process 15% (low workload) and 0.9 (medium), sieving process 9% (low workload) and 0.8 (medium), frying process 16% (low workload) 0.9 (medium). Improvements have to be done in the first and second washing process as they have the highest physical workload level.Keywords: %HRR, oxygen consumption, physical workload, work fatigue, work improvement

Variabel Pengajuan Sertifikasi Halal Usaha Kecil Keripik Tempe di Kota Malang Sucipto Sucipto; Elvira Moudhy Syahputri; Riska Septifani
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9743

Malang is one of the halal tourism destinations in Indonesia. Halal certification of superior food souvenirs such as tempeh chips is important to support halal tourism. In fact, the small business of halal certified chips is still limited. This study aimed to identify variables that affect the tempeh crispy small business submission for halal certification. The study used the Partial Least Square (PLS) method. Data was obtained from a questionnaire of 40 respondents consisting of 20 tempeh chips not halal certified and 20 businesses that were halal certified. Research variables include producer awareness, halal certification procedures, halal certification costs, halal certification regulations, and consumer demand. The results showed that the variable halal certification regulations and consumer demand significantly influence the submission of halal certification. Awareness and knowledge of producers of the procedures, costs, and benefits of halal certification can be increased in collaboration with the Halal Product Guarantee Agency (HPGA), the industrial offices of local government, and universities to provide information, improve, and assist producers to submit halal certification.

Pemanfaatan Ampas Kedelai Sebagai Produk Pangan Dengan Nilai Tambah Ekonomis Di Ukm Susu Kedelai. Kota Batu Riska Septifani
Journal of Innovation and Applied Technology Vol 4, No 2 (2018)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2018.004.02.10

Proses produksi susu kedelai menyisakan ampas kedelai yangbelum termanfaatkan dengan baik. Ampas kedelai merupakan hasil samping dari pengolahan tahu dan susu kedelai. Ampas tersebut diperoleh dari proses pengepresan yang menghasilkan sari kedelai. UKM susu kedelai biasanya menjual ampas ini kepada pihak lain untuk diolah menjadi pakan ternak. Kegiatan pengabdian masyarakat yang telah dilakukan bertujuan untuk memberikan pengetahuan kepada pelaku UKM mengenai pengolahan ampas kedelai menjadi produk nugget dan brownies ampas kedelai. Kedua produk ini bergizi tinggi dan marketable, sehingga diharapkan dapat meningkatkan kesejahteraan pelaku UKM selain dari penjualan susu kedelai. Kegiatan ini dilaksanaan melalui beberapa metode, yaitu brainstorming, praktek, penyuluhan, bimbingan teknis dan pendampingan. Hasil olahan ampas kedelai yang dipraktekkan yaitu nugget dan brownies dari ampas tahu. Nugget dan brownies yang diolah dari ampas tahu masih mengandung protein dan lemak yang bermanfaat bagi tubuh.

Co-Authors Aldo Tafarel Ali Djamhuri Andan Linggar Rucitra Andriatmoko, Novil Dedy Anis Lilian Sari Ardaneswari Dyah Pitaloka Citraresmi Ardyanti, Dwi Kusuma Arie Febrianto, Arie Arif Hidayat Armanda, Tiyas Widya Asep Awaludin Prihanto Beauty Suestining Diyah Dewanti Danurrendro, Saktyo Dhita Morita Ikasari Dhita Morita Ikasari Diyah Dewanti, Beauty Suestining Dodyk Pranowo Dwiyogo, Modo Effendi, Mas'ud Elvira Moudhy Syahputri Erika Ayu Yuanita Firdausiyah, Nailah Fuad Achmadi Galuh Melisa Emaradina Gandhatyasri Rohmah, Wendra Ika Atsari Dewi Imam Santoso Imam Santoso Islami, Fenti Nur Addina Kusumastuti, Nastiti Putri Ayu Linggar Rucitra, Andan Linh Doan Lu’ayya, Naila Maulidina Morita Ikasari, Dhita Nurfitriani, Edria Anniar Panji Deoranto Puspitasari, Puspa Putri Intan Sriwahyuni Ramadhani, Intan Fatilah Ratining Indah Wardani Rizky Luthfian Ramadhan Silalahi Rumandhani, Nuvia Nurlaily Siti Asmaul Mustaniroh Sri Wahyu Pangesti Sri Wahyu Pangesti Sucipto, Sucipto Sudarminto Setyo Yuwono Suprayogi Suprayogi Talitha Dea Azzaria Tiyas Widya Armanda Tri Widayanti, Vindhya Usman Effendi Utomo, Singgih Setyo Vindhya Tri Widayanti, Vindhya Tri Wasbir, Syaifudin Wendra Gandhatyasri Rohmah Wike Agustin Prima Dania Yousef Amer

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