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All Journal Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Agrointek CEMARA Eksergi: Chemical Engineering Journal Journal of Engineering and Management in Industrial System Indonesian Journal of Disability Studies Jurnal Agroindustri PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat JURNAL ILMIAH M-PROGRESS Proceeding of Conference on Islamic Management, Accounting, and Economics Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Jurnal Pengabdian kepada Masyarakat Jurnal Abdimas Indonesia : Jurnal Abdimas Indonesia Journal of Agri-Food Science and Technology (JAFoST) JURNAL PENGABDIAN PENDIDIKAN MASYARAKAT (JPPM) Gotong Royong : Jurnal Pengabdian, Pemberdayaan Dan Penyuluhan Kepada Masyarakat (J-P3KM) Jurnal Penelitian Chanos Chanos SAINTEK Integrasi: Jurnal Ilmiah Teknik Industri Agroindustrial Technology Journal (ATJ)
Arief Rahmawan
Universitas Darussalam Gontor
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Manajemen Rantai Pasokan Halal Berbasis Maqasid Syariah untuk Meningkatkan kepercayaan konsumen Sate Ayam H.Tukri Palmadi Putri Surya Negara; Agustin Rani Nurfadila; Arief Rahmawan; Agung Dwicahyo; Evans Daura
Integrasi: Jurnal Ilmiah Teknik Industri Vol 11 No 1 (2026): Integrasi : Jurnal Ilmiah Teknik Industri
Publisher : Program Studi Teknik Industri, Fakultas Teknik, Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/integrasi.v11i1.1506

Abstract

Penelitian ini bertujuan untuk menganalisis penerapan manajemen rantai pasok halal pada usaha Sate Ayam H. Tukri berbasis prinsip Maqasid Syariah serta pengaruhnya terhadap tingkat kepercayaan konsumen Muslim. Pendekatan penelitian menggunakan metode kualitatif melalui observasi, wawancara mendalam, dan Focus Group Discussion (FGD) dengan pemilik usaha, serta wawancara semi-terstruktur dengan konsumen. Analisis dilakukan terhadap seluruh alur rantai pasok mulai dari pengelolaan bahan baku, pemotongan, pengolahan, penyimpanan, distribusi hingga penyajian. Hasil penelitian menunjukkan bahwa penerapan prinsip halal pada setiap tahapan rantai pasok telah memenuhi standar syariah terutama dalam aspek pemilihan bahan baku, higienitas alat, pemisahan material, dan kepatuhan terhadap tata cara penyembelihan. Integrasi nilai Maqasid Syariah meliputi hifz ad-din, hifz an-nafs, hifz al-‘aql, hifz an-nasl, dan hifz al-mal terlihat tercermin dalam operasional usaha, mulai dari transparansi proses, perlindungan kesehatan konsumen, hingga pengelolaan produk yang efisien. Wawancara dengan 10 konsumen menunjukkan tingginya tingkat kepercayaan terhadap kehalalan Sate Ayam H. Tukri. Faktor utama yang mendorong kepercayaan adalah reputasi usaha, kesesuaian proses dengan prinsip syariah, pemilihan bahan baku yang jelas asal-usulnya, serta pengaruh sosial dari rekomendasi keluarga dan lingkungan. Penelitian ini menghasilkan model konseptual manajemen rantai pasok halal berbasis Maqasid Syariah yang dapat diadopsi oleh UMKM kuliner halal lainnya. Temuan ini menegaskan bahwa penerapan rantai pasok halal yang konsisten merupakan strategi penting dalam membangun kepercayaan dan loyalitas konsumen Muslim.
Identification of Potential Consumer Segments of Smoked Tuna (Thunnus spp.) through E-commerce Tian Nur Ma'rifat; Febriyani Eka Supriatin; Eko Waluyo; Arief Rahmawan
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

This study explores consumer segmentation for smoked seafood in Indonesian e-commerce, aiming to identify distinct buyer groups and their preferences. The problem lies in the limited understanding of market segmentation and the absence of smoked tuna trade through e-commerce platforms in Indonesia, despite the country's significant tuna production capacity. The research categorizes different consumer segments by analyzing key factors shaping their purchasing decisions. Data were collected from 246 respondents who had purchased smoked tuna from Prigi Beach and had prior e-commerce experience. K-means clustering analysis was applied to classify respondents into two clusters based on their demographic characteristics, behaviors, and perceptions. The study observed three key behavioral variables: Perceived Social Norm (PSN), Perceived Relative Advantage (PRA), and Perceived Health Benefit (B). Cluster 1, comprising 53% of respondents, is characterized by younger, health-conscious individuals, predominantly female, with a higher frequency of purchasing through e-commerce. They perceive e-commerce as a faster, more cost-effective option and show stronger intentions to buy smoked seafood due to its nutritional value, distinctive taste, halal certification, affordability, and convenience. In contrast, Cluster 2, accounting for 47% of respondents, has a more varied demographic and lower frequency of online purchases. The findings suggest that Cluster 1 presents a more promising target for producers. By focusing on this segment's preferences and leveraging digital platforms, businesses can optimize their marketing strategies, enhance consumer engagement, and expand market reach. These results highlight the potential of e-commerce as a transformative platform for the seafood industry, offering insights into consumer segmentation and strategic opportunities for market growth.
ANALISIS PROSES PENYEMBELIHAN AYAM BERDASARKAN HALAL ASSURANCE SYSTEM (HAS) 23103 (STUDI KASUS RUMAH POTONG AYAM D’JABUNG PONOROGO): Analysis Of Chicken Slapping Process Based On Halal Assurance System (HAS) 23103 (A Case Study Of Chicken House (RPA) In Jabung Ponorogo) Devi Urianty Miftahul Rohmah; Arief Rahmawan; Yusuf Wahyu Saputra
Agroindustrial Technology Journal Vol. 6 No. 1 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

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 still pay attention to the halal policy and can 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 seen that the slaughtering of chicken in RPA D’Jabung had adopted 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. In its running effort, RPA D’Jabung under the leadership of Mr. Herman Subyan had his own policy in 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 evidenced by the application of the process in accordance with HAS 23103. Observation of the 11 aspects of the halal in the manual of SJH slaughterhouse chicken HAS 23103 which meets 11 aspects, among others: (1) halal policy, and (2) materials.
Optimization of Marketing Mix to Increase the Competitiveness of Savira Frozen Food in the Local Market Agustin Rani Nurfadila; Arief Rahmawan; Palmadi Putri Surya Negara; Bayu Wahyudi; Much. Taufik Ardani
Agroindustrial Technology Journal Vol. 8 No. 2 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Frozen food is a product that is frozen to extend its shelf life. Currently, this product is in demand by many people. This study aims to identify the marketing mix of Savira Frozen Food and analyze internal and external factors in its business development strategy. The methods used are qualitative surveys and direct interviews with business owners to obtain qualitative data on the business and analyzed using SWOT. Based on the results of the study, it can be concluded that the 4P marketing mix implemented by Savira Frozen Food Ponorogo MSMEs such as (a) the products produced are of good quality, (b) the price is determined by the price of competitors, (c) it is located in a strategic place, and (d) the promotions that have been implemented by Savira Frozen Food Ponorogo MSMEs are carried out by face-to-face sales and individual sales. This business development strategy is first, maintaining product variants and quality so that consumers are more interested in the products produced; second, changes in people's consumption patterns are opportunities that must be taken advantage of; third, utilizing coolers so that they can meet consumer desires; fourth, increasing the number of employees and making financial records and the existence of easy-to-obtain raw materials so that production runs smoothly; fifth, adding product innovation so that it can maintain its competitiveness in the market and consumers are free to choose products; And sixth, increase advertising by using social media so that it can maintain its competitiveness in the market
Production efficiency through downtime analysis of packaging process(case study: Cargill Indonesia Plant) Arief Rahmawan; Tian Nur Ma’rifat; Ahmad Baiquni Fariz Azka
Agroindustrial Technology Journal Vol. 4 No. 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

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 downtimein 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
YOGURT PRODUCT DESIGN BY USING QUALITY FUNCTION DEPLOYMENT: A CONCEPTUAL FRAMEWORK Arief Rahmawan; Novia Nur Rosyida
Jurnal Agroindustri Vol. 8 No. 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.133-138

Abstract

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.
Product Quality Evaluation of Smoked Catfish Producer in Pati Regency, Jawa Tengah based on Proximate, Microbiological, and Organoleptic Parameters Tian Nur Ma'rifat; Erik Musafi'in; Hefti Salis Yufidasari; Bayu Kusuma; Angga Wira Perdana; Ahmad Syihab Fahmi Q.R.M.; Arief Rahmawan; Savaminee Teerawut
Journal of Agri-Food Science and Technology Vol. 7 No. 2 (2026): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v7i2.12601

Abstract

Smoked catfish is one of the popular fishery products in Indonesian society. Its soft meat and easy cultivation are the reasons why catfish is chosen as the raw material for making smoked fish. This research uses a case study of one of the smoked catfish producers (producer A) in Prawoto Village, Pati Regency, Central Java. The smoking process still uses traditional smoking. The research aims to determine the quality level of smoked catfish products from producer A and compare it to the quality level of benchmark product and the SNI standards. Quality analysis is carried out by chemical (protein, fat, moisture, and ash content), Total Plate Count (TPC) test, and organoleptic quality (the Rate-All-That-Apply (RATA) and hedonic tests). The results of the quality evaluation of producer A product:  protein content 25.21%, moisture content 55.57%, fat content 8.62%, ash content 1.39%, and for TPC was 3.7×103 CFU/g. Meanwhile, organoleptic tests on untrained consumer panelists showed that only a few parameters did not produce significantly different results. The quality parameters of product from producer A which have higher values compared to that from producer B are protein, moisture content, and TPC. When compared to the SNI standards, producer A, which is the main focus, has quality parameters that meet the requirements. Producer B, as a comparison, also meets the SNI standards. Recommendations to improve product quality include using a closed smoking process, and adding salt and liquid smoke for fresh catfish.
EVALUASI PRODUK IKAN ASAP MELALUI PENDEKATAN SISTEM PERENCANAAN KUALITAS Arief Rahmawan; Tian Nur Ma’rifat; M. Dzikri Rabbani
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.
THE IMPACT OF CONSUMERS PERCEIVED PRODUCT QUALITY TO INTENTION TO BUY SMOKED SEAFOOD THROUGH E-COMMERCE Tian Nur Ma’rifat; Arief Rahmawan
Agroindustrial Technology Journal Vol. 7 No. 3 (2023): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

The increasingly massive use of e-commerce in Indonesia has encouraged producers of seafood products to market their products through e-commerce. One of the most popular seafood products in Indonesia is smoked seafood. Smoked seafood with unique product quality characteristics and simple production technology have wider marketing potential if marketed through e-commerce. Therefore, to develop smoked seafood products through e-commerce, this study aims to determine the relationship between perceived quality of smoked seafood products and consumer purchase intentions through e-commerce. The data collection method used was through online questionnaire with multiple linear regression analysis. The analysis resulted in the findings that the factor having most influences to the intensity of consumers in buying smoked seafood products through e-commerce is user display. The implication of the results is that attractive user interface on an e-commerce platform can enhance consumers' interest and purchase intensity. Smoked seafood producers who will market their product through e-commerce need to pay attention to the design of product displays and provide a positive user experience to boost sales of their products.
REVITALISASI USAHA MIKRO DI DESA GANDU MELALUI PENERAPKAN STRATEGI BISNIS YANG EFEKTIF UNTUK PERTUMBUHAN BERKELANJUTAN Amilia Yuni Damayanti; Arief Rahmawan; Khurun'in Zahro'; Akhmad Affandi Mahfudz; Royyan Ramdhani Djayusman
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.
Co-Authors Agung Dwicahyo Agustin Rani Nurfadila Ahmad Baiquni Fariz Azka Ahmad Kali Akbar Ahmad Syihab Fahmi Q.R.M. Ahmad, Rusyda Afifah Ainu Rahmi Akhmad Affandi Mahfudz Akhmad Affandi Mahfudz Alana P, Raka Wyztyo Alfian Nero Amilia Yuni Damayanti Amin Fonda Astiti Rob Rahayu Angga Wira Perdana Astari Ratnaduhita Aziz Musthafa Bambang Setyo Utomo Bayu Kusuma Bayu Wahyudi Devi Urianty Miftahul Rohmah Devi Urianty Miftahul Rohmah Dwi Setijawati Eko Waluyo Eko Waluyo Erik Musafi'in Evans Daura Febriyani Eka Supriatin Gorotomole, Muhammad Al Amin Gusti Randy Pratama hafidz, abdillah Hefti Salis Yufidasari Hefti Salis Yufidasari Ilham Mufandi Ilhamuddin Ihamuddin Imam Kamaluddin Khoirul Umam Khoirul Umam Khurun'in Zahro' Kusuma, Bayu Luketsi, Wendianing Putri M. Dzikri Rabbani Meitria Cahyani Much. Taufik Ardani Muhammad Muhammad Muhammad Nur Kholis Muhammad Nur Kholis Muhammad Nur Kholis, Muhammad Nur Novia Nur Rosyida Nugraha, Dhaifullah Nafis Palmadi Putri Surya Negara Palmadi Putri Surya Negara Palmadi Putri Surya Negara Rahardian Khalid Perwira Wibowo Royyan Ramdhani Djayusman Royyan Ramdhani Djayusman Savaminee Teerawut Sjurjahady, Danica Alana Sugiono Sugiono Sugiono Sugiono Suntivarakorn, Ratchaphon Suprihatin, Febriyani Eka Syamsuri Tian Nur Ma'rifat Tian Nur Ma'rifat Tian Nur Ma'rifat Tian Nur Ma’rifat Tian Nur Ma’rifat Tian Nur Ma’rifat Umi Isnatin Wendianing Putri Luketsi Yusuf Wahyu Saputra yusuf wahyu saputra Zahro’, Khurun’in