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<![CDATA[YOGURT PRODUCT DESIGN BY USING QUALITY FUNCTION DEPLOYMENT: A CONCEPTUAL FRAMEWORK ]]>
<![CDATA[Arief Rahmawan]]>;
<![CDATA[Novia Nur Rosyida]]>
<![CDATA[ Jurnal Agroindustri Vol 8, No 2 (2018) ]]>
Publisher : <![CDATA[BPFP Faperta UNIB ]]>
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DOI: 10.31186/j.agroindustri.8.2.133-138
<![CDATA[University of Darussalam Gontor is a higher education institution which has Agro-Industrial Technology Department. As a department with mission to create Moslem technopreneur, student business unit is created as laboratory to produce vary agroindustry products, and yogurt YoFresh is one of their main products. Quality function deployment is one of the most important developed tools to ensure the quality of product and service. As an emerging business unit in agro-industrial technology department, QFD methodology is attempted to propose design characteristic of yogurt and match with voice of customer. This research is proposed to improve the quality and product design of product developed student business unit in Agro-Industrial Technology Department. This research consists of three stages by utilize QFD application, which are: (1) determine the voice of customer (2) determine of technical responses and (3) relationships between both stages. As the beginning, voice of customer identification is paramount as input of QFD application. Furthermore, identifying product characteristic by conducting interview with management of YoFresh is necessary in order to obtain technical response as the sub-matrix of QFD. To complete QFD analysis, relationships between previous stages is analyzed to obtain the score of technical responses. Results from this research will evaluate and give blossom opportunities for innovative agroindustry products. The more variative agroindustry products created, the more insight and experience for students to have. Through business unit, agroindustry department of UNIDA Gontor will successfully deliver the value of moslem technopreneur.]]>
<![CDATA[PENERAPAN RANTAI PASOK HALAL PADA KOMODITAS DAGING AYAM DI KABUPATEN PONOROGO ]]>
<![CDATA[Tian Nur Ma’rifat]]>;
<![CDATA[Arief Rahmawan]]>
<![CDATA[ JURNAL PERTANIAN CEMARA Vol 14 No 1 (2017): JURNAL PERTANIAN CEMARA (CENDEKIAWAN MADURA) ]]>
Publisher : <![CDATA[Fakultas Pertanian ]]>
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DOI: 10.24929/fp.v14i1.414
<![CDATA[Daging ayam merupakan komoditas hewani yang termasuk dalam bahankritis yang harus dijamin kehalalannya dalam sepanjang rantai pasok dari hulu kehilir. Penelitian ini bertujuan : (1) mengidentifikasi rantai pasok daging ayam, (2)menganalisis penerapan prinsip halal pada rantai pasok daging ayam di KabupatenPonorogo. Metode pengambilan data yang digunakan dalam penelitian adalahwawancara dan survei lapangan. Metode analisis yang digunakan adalah analisisdeskriptif. Hasil penelitian ini menguraikan rantai pasok daging ayam dari hulu(peternak ayam) hingga hilir (end customer). Beberapa hal yang menjadi titik kritispenerapan prinsip halal pada rantai pasok daging ayam di Kabupaten Ponorogodalam penerapan prinsip halal antara lain tata cara penyembelihan ayam, petugaspenyembelih, alat penyembelihan, prosedur tertulis untuk aktivitas kritis, penangananselama penyimpanan dan pelabelan.]]>
<![CDATA[PENGEMBANGAN KERANGKA KONSEPTUAL MODEL RANTAI PASOK HALAL PADA KOMODITAS DAGING AYAM DI KABUPATEN PONOROGO ]]>
<![CDATA[Tian Nur Ma’rifat]]>;
<![CDATA[Arief Rahmawan]]>
<![CDATA[ JURNAL PERTANIAN CEMARA Vol 15 No 2 (2018): JURNAL PERTANIAN CEMARA (CENDEKIAWAN MADURA) ]]>
Publisher : <![CDATA[Fakultas Pertanian ]]>
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DOI: 10.24929/fp.v15i2.655
<![CDATA[Model rantai pasok halal penting untuk dikembangkan di Kabupaten Ponorogo dikarenakan besarnya kebutuhan konsumen akan adanya jaminan status halal. Terbatasnya Rumah Pemotongan Unggas bersertifikat halal yang menyebabkan keterbatasan pasokan daging ayam yang bersertifikasi halal ke konsumen. Regulasi dan konsep jaminan halal dalam sistem rantai pasok halal di Indonesia juga belum diatur secara jelas. Metode pengambilan data yang dilakukan adalah studi literatur dengan penelitian terdahulu yang terkait dengan rantai pasok halal. Standar halal yang digunakan dalam merancang manajemen rantai pasok halal adalah Dokumen Jaminan Halal HAS 23000 dari LPPOM MUI. Manajamen rantai pasok halal daging ayam dipengaruhi oleh kebijakan halal yang diatur oleh pemerintah serta dinas terkait dan juga kemampuan dari pelaku rantai pasok untuk mengaplikasikan kebijakan halal yang telah disusun.]]>
<![CDATA[APLIKASI TEKNIK QUALITY FUNCTION DEPLOYMENT DAN LEAN MANUFACTURING UNTUK MINIMASI WASTE ]]>
<![CDATA[Arief Rahmawan]]>;
<![CDATA[Sugiono Sugiono]]>
<![CDATA[ Journal of Engineering and Management in Industrial System Vol 2, No 1 (2014) ]]>
Publisher : <![CDATA[Badan Penerbit Jurnal, Faculty of Engineering, Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jemis.2014.002.01.1
<![CDATA[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.]]>
<![CDATA[IMPLEMENTATION OF QUALITY FUNCTION DEPLOYMENT (QFD) IN AGRO-INDUSTRIAL TECHNOLOGY CURRICULUM ]]>
<![CDATA[Arief Rahmawan]]>
<![CDATA[ Agroindustrial Technology Journal Vol 1, No 1 (2017) ]]>
Publisher : <![CDATA[Universitas Darussalam Gontor ]]>
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DOI: 10.21111/atj.v1i1.1836
<![CDATA[In essence, higher education institution has important role to embody the quality of alumnus as output. When student graduate from their school, they need to compete with other schools to find a job and need to be hired by companies. In accordance with that, the institution must design best curriculum to channel core competencies in every courses of learning process. Curriculum has essential influence to create qualified alumnus in higher education level. Quality function deployment (QFD) is a methodology to correlate between customer need and technical requirement of an organization. As an emerging higher education institution, agro-industrial technology department in University Darussalam Gontor attempts to implement QFD to propose curriculum design, which core competencies applied in every discipline. The aim of this article is to provide that quality function deployment can be applied in higher education institution as a methodology to arrange better curriculum. There is a major point to be proved which is core competencies has strong relationships with abilities students as required so they can be hired to a company, as it is needed.]]>
<![CDATA[EFISIENSI PROSES PRODUKSI MELALUI ANALISIS DOWNTIME PADA PROSES PACKAGING (STUDI KASUS: CARGILL INDONESIA PLANT) ]]>
<![CDATA[Arief Rahmawan]]>;
<![CDATA[Tian Nur Ma’rifat]]>;
<![CDATA[Ahmad Baiquni Fariz Azka]]>
<![CDATA[ Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal ]]>
Publisher : <![CDATA[Universitas Darussalam Gontor ]]>
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DOI: 10.21111/atj.v4i2.5044
<![CDATA[Cargill Indonesia Plant Gunung Putri is a company engaged in the processing of animal feed for chickens. In the production process, there is one stage in which the operation uses a machine and is assisted by continuous human labor, namely in the packing process. However, due to the high value of downtime in the process, the value of effectiveness and efficiency in the production process decreased so that the amount produced did not match the target. This study aims to analyze the causes of downtime in the packing process by providing recommendations for improvements in the form of making an operation process map. The research object focuses on two workstations on the animal feed production floor. The results showed that the biggest contribution of downtime was stamp label activity, pallet change, data input and communication activities between supervisors and workers. Several recommendations were proposed, including procuring automatic labeling machines, relocating packing stations and labeling equipment and making parallel work on stamp labeling activities, inputting data, picking up sacks and setting machines.]]>
<![CDATA[ANALISIS PROSES PENYEMBELIHAN AYAM BERDASARKAN HALAL ASSURANCE SYSTEM (HAS) 23103 (STUDI KASUS RUMAH POTONG AYAM D’JABUNG PONOROGO) ]]>
<![CDATA[Devi Urianty Miftahul Rohmah]]>;
<![CDATA[Arief Rahmawan]]>;
<![CDATA[yusuf wahyu saputra]]>
<![CDATA[ Agroindustrial Technology Journal Vol 6, No 1 (2022): Agroindustrial Technology Journal ]]>
Publisher : <![CDATA[Universitas Darussalam Gontor ]]>
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DOI: 10.21111/atj.v6i1.5030
<![CDATA[RPA D’Jabung Ponorogo merupakan salah satu rumah potong ayam yang menjual jasa penyembelihan hewan unggas dan juga menjual bahan utama yaitu daging ayam. Pentingnya sertifikasi halal yang nantinya bisa diperoleh akan menjadikan RPA D’Jabung terus dan tetap memperhatikan kebijakan halal dan dapat menjalankan komitmen yang telah ditetapkan. Metode yang digunakan dalam menganalisis kehalalan produk pada usaha ini adalah Halal Assurance System (HAS) 23103 tentang rumah potong hewan. Penelitian ini bertujuan menilai hasil pemotongan ayam di rumah potong ayam (RPA) D’Jabung Ponorogo. Data yang diperoleh dianalisis secara deskriptif. Hasil penelitian terlihat bahwa pemotongan ayam di RPA D’Jabung Ponorogo telah menerapkan proses penyembelihan sesuai dengan syariat Islam. Kedepanya RPA D’Jabung bisa mendaftarkan usahanya agar dapat tersertifikasi halal dan menjadi satu-satunya RPA yang telah terstandarisasi dan tersertifikasi oleh pihak LPPOM MUI di Kabupaten Ponorogo. Dalam usaha yang dijalankannya, RPA D’Jabung dibawah kepemimpinan Bapak Herman Subyan memiliki kebijakan sendiri dalam pengelolaannya dan tetap berpegang teguh dalam prinsip halal. Hasil pengamatan yang dilakukan di RPA D’Jabung Ponorogo menunjukkan bahwa penerapan sistem jaminan halal masih banyak yang harus diperbaiki dan dilengkapi. Hal itu dibuktikan dengan penerapan proses yang sesuai dengan HAS 23103. Pengamatan terhadap ke 11 aspek kehalalan dalam manual SJH rumah potong (HAS 23103) antara lain: (1) kebijakan halal, (2) bahan.Keyword: halal, manual SJH (HAS 23103), rumah potong ayam.RPA D’Jabung Ponorogo is one of the slaughterhouse that sells poultry slaughtering service and also sells the main ingredient of chicken meat. The importance of halal certification that can be obtained will make RPA D’Jabung continue and concen on the halal policy and carry out the commitments that have been established. The method used in analyzing food halal in this business is the Halal Assurance System (HAS) 23103 about slaughterhouse. This research aims to assess the results of the slaughtering chicken RPA D’Jabung Ponorogo. The date obtained is analyzed descriptively. The results of the study were slaughtering of chicken in RPA D’Jabung has adopting the slaughtering process according to Islamic law. In the future RPA D’Jabung can register its business in order to be certified halal and become the only RPA that has been standardized and certified by LPPOM MUI in Ponorogo Regency. Moreover, RPA D’Jabung under the leadership of Mr. Herman Subyan encourage management and remained steadfast in the halal principle. The observations made at RPA D’Jabung Ponorogo showed that the implementation of the halal assurance system was relatively good. It is concluded that the process in accordance with HAS 23103. Observation of the 11 aspects of the halal in the manual of HAS chicken slaughterhouse 11 aspects,encompass: (1) halal policy, and (2) materials.Keyword: Halal, manual SJH (HAS) 23013, Slaughterhouse chicken.]]>
<![CDATA[Pendampingan Pengembangan Produk Pangan Herbal melalui Lomba Cipta Kreasi oleh Desa Tajug, Ponorogo ]]>
<![CDATA[Arief Rahmawan]]>;
<![CDATA[Tian Nur Ma'rifat]]>;
<![CDATA[Muhammad Muhammad]]>;
<![CDATA[Gusti Randy Pratama]]>
<![CDATA[ PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 2 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat ]]>
Publisher : <![CDATA[Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya ]]>
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DOI: 10.33084/pengabdianmu.v7i2.2349
<![CDATA[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.]]>
<![CDATA[Analisis segementasi konsumen dalam konsumsi produk pangan bersertifikat halal pada ritel modern Yogyakarta ]]>
<![CDATA[Tian Nur Ma’rifat]]>;
<![CDATA[Arief Rahmawan]]>
<![CDATA[ Proceeding of Conference on Islamic Management, Accounting, and Economics CIMAE Volume 1, 2018 ]]>
Publisher : <![CDATA[Proceeding of Conference on Islamic Management, Accounting, and Economics ]]>
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<![CDATA[Halal food is the main requirement for food consumed by consumers who are Muslim. The market opportunity for halal and good food is very wide open and promising. In preparing the halal food marketing strategy, analysis of consumer segmentation is needed as a basis in determining the target and position of halal products. Analysis of consumer segmentation is based on factors that influence consumer purchasing decisions on food products available in modern retail Yogyakarta. The method used in this study is Cluster Analysis. The sampling method used was Purposive Sampling with the number of respondents 201 respondents. The results of the study show that there are two groups of consumers, the first group that is critical and the second group that is not critical of halal status from those purchased. Therefore, efforts to increase the market share of halal certified food in DIY can be done with a strategy that focuses on factors that significantly shape consumer behavior and is aimed at groups of consumers who are critical of food security.]]>
<![CDATA[Penyuluhan Pengembangan Agroindustri Hasil Laut Pada Kelompok Sadar Wisata Pantai Mutiara, Kabupaten Trenggalek ]]>
<![CDATA[Arief Rahmawan]]>;
<![CDATA[Wendianing Putri Luketsi]]>;
<![CDATA[Agustin Rani Nurfadila]]>
<![CDATA[ Darmabakti : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 1 (2023): Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat ]]>
Publisher : <![CDATA[Lembaga Peneliian dan Pengabdian Masyarakat (LPPM) Universitas Islam Madura (UIM) ]]>
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DOI: 10.31102/darmabakti.2023.4.1.40-47
<![CDATA[Potensi perikanan di Pantai Mutiara sangat besar. Ketersediaan ikan yang cukup banyak dan kontinyu diperlukan suatu diversifikasi olahan hasil perikanan berbahan baku ikan. Beberapa olahan hasil perikanan yang potensial dan belum ada di sekitar kawasan wisata pantai di Desa Tasikmadu adalah sate lilit dan otak-otak ikan. Kegiatan pengabdian kepada masyarakat dilakukan untuk meningkatkan kapasitas pedagang warung yang sekaligus anggota Pokdarwis Pantai Mutiara dalam memanfaatkan sumberdaya laut sekaligus memberikan keterampilan yang dapat digunakan untuk memanfaatkan peluang dari pengembangan wisata Pantai Mutiara. Kegiatan dilakukan melalui 3 tahap yaitu persiapan, pelaksanaan dan evaluasi. Tahap persiapan dilakukan dengan melakukan kordinasi dengan Pokdarwis Pantai Mutiara dan melakukan diskusi dengan calon peserta terkait waktu pelaksanaan dan lokasi pelatihan. Tahap pelaksanaan yaitu pelaksanaan pelatihan terdiri dari pemaparan materi dan praktek pengolahan produk perikanan secara partisipatif. Tahap evaluasi dilakukan melalui diskusi dan tanya jawab dengan peserta setelah pelatihan selesai dilaksanakan. Peserta antusias dan aktif berpartisipasi selama pelatihan dilakukan serta merasa puas dengan produk yang dihasilkan.]]>
