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Mutmainah, Dini Nafisatul
Politeknik Negeri Jember
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Analisis Model Bisnis dan Kelayakan Kelayakan Finansial pada Usaha Kebun Hidroponik di Sidoarjo: Pendekatan Business Model Canvas (BMC) Sekar Ayu Wulandari; Dini Nafisatul Mutmainah; Septine Brillyantina; Rahmat Dhandy; Cantika Putri Hapsari
Jurnal Pendidikan Tambusai Vol. 9 No. 3 (2025): Desember
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk menganalisis kelayakan finansial dan model bisnis pada usaha kebun hidroponik di Sidoarjo dengan menggunakan pendekatan Business Model Canvas (BMC) dan metode analisis kelayakan finansial, yaitu Net Present Value (NPV), Internal Rate of Return (IRR), dan Payback Period (PP). Sektor pertanian hidroponik di Indonesia, khususnya di daerah urban seperti Sidoarjo, menunjukkan potensi besar, tetapi banyak usaha hidroponik yang menghadapi kendala terkait biaya investasi awal yang tinggi, ketergantungan pada teknologi, serta ketidakpastian pasar. Metode penelitian ini menggunakan pendekatan campuran (mix method), yang menggabungkan analisis kualitatif dan kuantitatif. Hasil analisis menunjukkan bahwa usaha kebun hidroponik di Sidoarjo memiliki kelayakan finansial dengan NPV positif sebesar Rp 129.580.268, IRR di kisaran 19.6%, dan Payback Period sekitar 2 tahun. Selain itu, model bisnis yang diterapkan menggunakan BMC menunjukkan elemen-elemen kunci yang mendukung keberlanjutan usaha, seperti proposisi nilai yang berfokus pada produk sehat dan ramah lingkungan. Penelitian ini diharapkan dapat memberikan panduan bagi pelaku usaha dan pembuat kebijakan untuk mengembangkan usaha hidroponik secara berkelanjutan di Sidoarjo.
Market Potential and Financial Feasibility Analysis of Milkfish Floss with Addition Ulin Banana Corm (Musa X Paradisiaca L. AAB) Wulandari, Sekar Ayu; Mutmainah, Dini Nafisatul; Humaidi, Taufiq Rahman; Firmansyah, Akbar Maulana; Nadhifah, Fairuz
International Journal of Studies in Social Sciences and Humanities (IJOSSH) Vol. 2 No. 2 (2025): November
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/ijossh.v2i2.6687

Abstract

This study analyses the market potential and financial feasibility of milkfish floss enriched with ulin banana corm, addressing a gap in literature concerning the economic viability of such sustainable food innovations. While prior research confirms the technical suitability of banana corms in food products, their commercial potential remains underexplored. Utilizing a mixed-methods approach, this research gathered qualitative data through in-depth interviews with experts, and quantitative data via a consumer questionnaire (n=70). The findings reveal significant financial promise, with a calculated profit margin of 43.3%, a positive Net Present Value (NPV) of Rp 51 million, an 80.18% Internal Rate of Return (IRR), and a two-year Payback Period (PBP). Consumer analysis indicates strong appreciation for the product's health benefits, natural ingredients, and unique taste, with a high overall acceptability score (3.9/5). However, the primary challenge identified is consumer hesitation due to differences in taste and texture compared to traditional milkfish floss. The discussion concludes that despite this barrier, the product holds strong potential for success, particularly among health-conscious and environmentally aware consumers. To achieve wider market acceptance, the study recommends investing in more efficient processing technology and implementing targeted marketing strategies that emphasize the product's nutritional advantages and sustainability credentials
Penerapan Konsep Zero Waste dalam Inovasi Produk Olahan Ikan Bandeng (Ecomarbondeng) sebagai Upaya Peningkatan Nilai Tambah Brillyantina, Septine; Wulandari, Sekar Ayu; Mutmainah, Dini Nafisatul; Jannah, Warda Rohmatul; Ardiansyah, Helmy
Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian Vol. 4 No. 2 (2025): OKTOBER
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/agrimas.v4i2.67

Abstract

Pengabdian ini bertujuan untuk mengimplementasikan konsep zero waste dalam inovasi produk olahan ikan bandeng (Chanos chanos) yang dikenal dengan nama Ecomarbondeng, sebagai upaya peningkatan nilai tambah dan keberlanjutan ekonomi bagi pelaku Usaha Mikro, Kecil, dan Menengah (UMKM) di Kabupaten Sidoarjo. Konsep zero waste diterapkan dengan memanfaatkan seluruh bagian ikan, termasuk limbah seperti tulang, kepala, dan kulit, yang umumnya tidak dimanfaatkan secara optimal. Produk inovatif yang dihasilkan terdiri dari dua varian, yaitu Eco Martabak Bandeng (ECO MAR) yang menggunakan daging ikan bandeng sebagai bahan utama, dibungkus dengan daun kubis dan kulit pangsit, serta Bola-Bola Bandeng (BONDENG) yang dibuat dari tepung limbah ikan. Metode yang digunakan dalam kegiatan ini adalah pendekatan pelatihan langsung dengan melibatkan peserta dalam seluruh proses pengolahan produk. Hasil pengabdian menunjukkan bahwa 92% peserta memahami prinsip zero waste setelah pelatihan dan mampu mempraktikkan pengolahan produk dengan baik. Selain itu, 90% peserta menilai produk Ecomarbondeng unik dan layak dikembangkan sebagai usaha rumah tangga atau UMKM. Penerapan konsep zero waste ini juga terbukti dapat mengurangi pencemaran limbah organik di sentra produksi, serta meningkatkan kesadaran lingkungan dan ekonomi masyarakat pesisir. Inovasi ini diharapkan dapat diperluas ke sentra pengolahan ikan lainnya, memberikan manfaat ekonomi yang berkelanjutan, serta meningkatkan daya saing produk olahan perikanan lokal.
Mitigasi Risiko Penggunaan PGPR pada Usahatani Bawang Merah di Kabupaten Nganjuk Indonesia Irzaq Galuh; Fitri Krismiratsih; Suwinda Fibriani; Dwi Putri Sunaryanti; Dini Nafisatul Mutmainah
JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Vol. 10 No. 6 (2025)
Publisher : Department of Agribusiness, Halu Oleo University Jointly with Perhimpunan Ekonomi Pertanian Indonesia - Indonesian Society of Agricultural Economics (PERHEPI/ISAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37149/jia.v10i6.2439

Abstract

The adoption of plant growth-promoting rhizobacteria (PGPR) in Indonesia remains limited, despite their potential to improve crop productivity and reduce dependence on synthetic inputs in intensive shallot production systems. This study aims to identify and prioritize the key risk sources that impede PGPR adoption and to formulate institution-oriented mitigation strategies. The research was conducted in Nganjuk Regency, East Java, using the House of Risk (HOR) framework to characterize risk events, link them to their causal agents, and derive a hierarchy of preventive actions based on their Aggregate Risk Potential. The results reveal that the most influential risks arise from institutional and behavioral dimensions rather than from the technical aspects of PGPR application. Weak institutional support, limited technical assistance during the transition phase, and inadequate dissemination of scientific information were identified as the primary factors shaping farmers’ perceptions of uncertainty and adoption decisions. Technical considerations related to product formulation or field performance exerted comparatively lower influence on the overall risk structure. Based on the prioritization outcomes, three mitigation directions are highlighted: strengthening cross-institutional coordination to ensure coherent support mechanisms, enhancing the capacity and engagement of extension officers to facilitate knowledge transfer, and establishing participatory learning platforms that allow farmers to observe and validate PGPR performance under local conditions. These measures are expected to reduce perceived uncertainty and create enabling conditions for more consistent uptake of biological inputs. In summary, this study identifies the primary risk sources that constrain PGPR adoption and provides a set of targeted, institution-based mitigation strategies derived from a structured risk analysis. The findings provide an evidence-based foundation for strengthening institutional support systems and identify avenues for future research on communication models and institutional interventions to enhance the diffusion of biofertilizers in smallholder farming systems.
Pengembangan Produk dan Analisis Sensori Abon Bandeng dengan Substitusi Bonggol Pisang Ulin di Kabupaten Sidoarjo, Indonesia Sekar Ayu Wulandari; Akbar Maulana Firmansyah; Dini Nafisatul Mutmainah; Taufiq Rahman Humaidi; Fairuz Nadhifah; Imaroh Nurul Izzah
JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Vol. 11 No. 1 (2026)
Publisher : Department of Agribusiness, Halu Oleo University Jointly with Perhimpunan Ekonomi Pertanian Indonesia - Indonesian Society of Agricultural Economics (PERHEPI/ISAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37149/jia.v11i1.2511

Abstract

This study developed an innovative shredded milkfish product (abon bandeng) incorporating banana pseudostem (bonggol pisang ulin) in Sidoarjo Regency. Although local milkfish production and available banana biomass are substantial, empirical evidence on hybrid formulations combining animal protein and pseudostem-derived fiber, along with market-based price assessment, remains limited. The study therefore aimed to (1) develop and select the optimal milkfish: banana pseudostem formulation for sensory acceptance, (2) identify the consumer preference drivers for the selected product, and (3) assess preliminary commercial viability using the Price Sensitivity Meter (PSM). Four formulations (100:0, 70:30, 50:50, 30:70) were evaluated via organoleptic testing with 70 respondents; subsequent consumer preference and PSM analyses were conducted. The 50:50 formulation achieved the highest acceptance (mean = 4.014; like rate = 81.43%). ANOVA showed significant differences (p < 0.05) in aroma, texture, and taste across formulations. PSM indicated an acceptable price range of IDR 14,500–20,000 and an optimal price point at IDR 15,500. Taste and nutritional value were key purchase drivers (88.6%), and online marketplaces were the principal distribution channel (45.7%). Findings demonstrate sensory viability and preliminary commercial potential for this hybrid product. This study contributes by integrating sensory optimization and price modeling into hybrid animal–plant product development, while providing an empirically validated formulation and an optimal pricing reference to support circular-economy-based agro-innovation.
PELATIHAN PEMANFAATAN IKAN BANDENG MENJADI ABON SEBAGAI PRODUK UNGGULAN RINTISAN TEFA AGRIBSINIS Sekar Ayu Wulandari; Ahmad Haris Hasanuddin Slamet; Septine Brillyantina; Dini Nafisatul Mutmainah; Rahmat Dhandy; Asmunir Asmunir
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 6 (2024): Vol. 5 No. 6 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i6.37162

Abstract

Kegiatan pengabdian kepada masyarakat ini merupakan upaya untuk mengolah ikan bandeng sebagai produk unggulan dengan nilai tambah yang tinggi. Ikan bandeng memiliki potensi besar sebagai produk olahan dikarenakan kandungan gizinya yang tinggi. Kegiatan pengabdian ini dilakukan dalam bentuk pelatihan pemanfaatan ikan bandeng menjadi produk abon. Kegiatan pengabdian ini dilakukan di Laboratorium KWU Polije Kampus 4 PSDKU Sidoarjo. Peserta dari kegiatan pengabdian ini meliputi civitas akademika dari Program Studi Manajemen Agroindustri Polije Kampus 4 PSDKU Sidoarjo. Tujuan kegiatan pengabdian ini adalah untuk mengembangkan produk unggulan berbahan baku ikan bandeng sebagai upaya penunjang rintisan Teaching Factory (TEFA) Agribisnis. Tahapan pada kegiatan pengabdian ini meliputi tahapan persiapan, pelaksanaan, dan monitoring. Metode yang digunakan pada kegiatan ini diawali dengan metode ceramah terkait materi pengolahan ikan bandeng menjadi abon, kemidan dilanjutkan dengan praktik yang dilakukan oleh peserta dengan pendampingan dari tim pengabdian. Hasil kegiatan pengabdian menunjukkan peserta telah memahami dan mampu melakukan pengolahan ikan bandeng menjadi abon serta rencana pemasarannya. Melalui pelatihan ini, diharapkan akan tercipta produk unggulan yang tidak hanya bermanfaat bagi sivitas akademika, tetapi juga bagi masyarakat sekitar, sehingga mendukung pengembangan ekonomi lokal di Kabupaten Sidoarjo.
Pengaruh Produk, Harga, Tempat, Dan Kelompok Acuan Terhadap Keputusan Pembelian Kue Lumpur Bu Lilik (Studi Kasus Pada Ud Wisnu Jaya Abadi Kabupaten Sidoarjo) Aritiya Liawidiyanti Hermini; Septine Brillyantina; Dini Nafisatul Mutmainah; Sekar Ayu Wulandari
JURNAL ILMIAH EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI Vol. 3 No. 4 (2026): JULI
Publisher : CV. KAMPUSA AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jemba.v3i4.2665

Abstract

Persaingan usaha kuliner yang makin meningkat mendorong pelaku usaha memahaminya faktor yang berpengaruh pada keputusan pembelian konsumen. UD Wisnu Jaya Abadi melalui produk kue lumpur Bu Lilik perlu memperhatikan aspek produk, harga, tempat, serta kelompok acuan guna mempertahankan minat konsumen di Kabupaten Sidoarjo. Tujuannya guna menganalisis pengaruh produk, harga, tempat, serta kelompok acuan terhadap keputusan pembelian kue lumpur Bu Lilik pada UD Wisnu Jaya Abadi Kabupaten Sidoarjo. Penelitian ini memakai metode deskriptif kuantitatif dengan teknik sampel accidental sampling. Pengumpulan datanya dilaksanakan dengan penyebaran kuesioner pada konsumen kue lumpur Bu Lilik sebanyak 50 responden. Teknik analisis data yang dipakai yaitu uji validitas, uji reliabilitas, uji asumsi klasik, analisis regresi linier berganda, uji koefisien determinasi (R²), uji F, serta uji t dengan software IBM SPSS 25. Hasil penelitian ini menunjukkan bahwasanya produk, harga, tempat, serta kelompok acuan secara simultan berpengaruh signifikan pada keputusan pembelian dengan nilai F hitungnya yaitu 40,323 > F tabel 2,58 serta nilai signifikansinya yaitu 0,000 < 0,05. Uji t menunjukkan bahwasanya produk (4,677), harga (2,918), tempat (2,461), dan kelompok acuan (2,117) mempunyai nilai t hitungnya > t tabel 2,014 dengan signifikansinya < 0,05, sehingga seluruh faktor berpengaruh signifikan terhadap keputusan pembelian kue lumpur Bu Lilik. Nilai koefisien determinasinya yaitu 0,762 menunjukkan bahwasanya keputusan pembelian dipengaruhinya oleh produk, harga, tempat, serta kelompok acuan sebesar 76,2%, sementara itu sisanya dipengaruhi oleh faktor lain di luar penelitian ini. Produk yang paling dominan memengaruhi keputusan pembelian kue lumpur Bu Lilik.
Analysis of White Tofu Product Quality Control Using Statistical Process Control (SPC) at UD Novi Jaya in Sidoarjo Regency Nur Fadila Sofiana; Rahmat Dhandy; Dini Nafisatul Mutmainah; Julia Agustina
Jurnal Sains Pertanian Vol. 10 No. 2: June, 2026
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jsp.v10i2.3554

Abstract

UD Novi Jaya is a tofu production business unit that has been operating for 20 years with a soybean processing capacity of 532 kg per day and produces 11,400 pieces of white tofu. However, the conventional production process causes variations in product losses. This study aims to identify the criteria and attributes of defects and analyze quality control by applying Statistical Process Control (SPC) analysis in white tofu quality control at UD Novi Jaya. This study is a quantitative descriptive study with a survey method. The analytical tools used are check sheets, control charts, Pareto diagrams, cause and effect diagrams, and process capabilities. The results of the p control chart analysis indicate two points outside the control limits on the soft tofu attribute, while statistical quality control is well controlled. The Pareto diagram shows that the main defect lies in the soft tofu attribute of 858 pieces. The cause and effect diagram on the soft tofu attribute shows the causal factors including materials, humans, methods, tools and machines, and the environment. Process capabilities show a high success rate on soft tofu, namely 96.2%. Suggested improvement efforts include sorting raw materials, training and supervision of workers, standardizing processes through standard operating procedures (SOPs), improving equipment and machinery, and improving cleanliness and environmentally friendly waste management.
Analysis of Tofu Product Quality Control Using Statistical Process Control (SPC) at UD Tata in Sidoarjo Regency Ega Fadhilah Akbar; Rahmat Dhandy; Sekar Ayu Wulandari; Dini Nafisatul Mutmainah; Taufiq Rahman Humaidi
Jurnal Sains Pertanian Vol. 10 No. 2: June, 2026
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jsp.v10i2.3557

Abstract

UD Tata is a tofu producer in Sidoarjo Regency that still faces quality deviations in the form of soft texture, visual damage, and product contamination. This study aimed to analyze tofu production quality control using Statistical Process Control (SPC). A quantitative approach with simple random sampling was applied to 1,000 tofu pieces per day for 20 observation days from a daily production of 10,000 pieces. The analysis employed check sheets, np control charts, Pareto diagrams, cause-and-effect diagrams, and process capability analysis. The results showed 596 soft-texture defects, 486 visually damaged tofu defects, and 443 contamination defects. The np control chart indicated that texture and visual attributes remained under statistical control, while the cleanliness attribute showed one point above the upper control limit on the ninth observation day and therefore required corrective action. The dominant defect was soft tofu texture, accounting for about 40% of total defects. The main causes were related to human factors, methods, materials, machines and equipment, and the work environment. Process capability values for the three attributes were categorized as good at 97.0%, 97.6%, and 98.0%, respectively.
Pengaruh Produk, Harga, Kualitas Pelayanan, dan Kelompok Acuan Terhadap Keputusan Pembelian Produk Ayam Geprek (Studi Kasus di Ali Fried Chicken Cabang Damarsi Sidoarjo) Intan Putri Ekawati; Sekar Ayu Wulandari; Septine Brillyantina; Dini Nafisatul Mutmainah
Jurnal Ilmiah Tata Sejuta STIA Mataram Vol 12 No 1 (2026): Jurnal Ilmiah Tata Sejuta STIA Mataram
Publisher : Pusat Penelitian dan Pengabdian pada Masyarakat Sekolah Tinggi Ilmu Administrasi (STIA) Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32666/tatasejuta.v12i1.752

Abstract

This study aims to analyze the influence of product, price, service quality, and reference groups on purchasing decisions for ayam geprek products at Ali Fried Chicken Damarsi Sidoarjo Branch, both simultaneously and partially, and to identify the dominant variable. This research employed a quantitative approach using a survey method. The sample consisted of 50 consumers selected through accidental sampling, while data were collected using a Likert-scale questionnaire. The data were analyzed using multiple linear regression with the assistance of IBM SPSS Statistics version 31.0. The findings indicate that simultaneously product, price, service quality, and reference groups have a significant effect on purchasing decisions, as shown by an F-value of 61.919 with a significance level of < 0.001. The Adjusted R Square value of 0.833 indicates that 83.3% of the variation in purchasing decisions can be explained by the variables included in the model, while the remaining 16.7% is influenced by other factors outside this study. Partially, only service quality has a significant effect on purchasing decisions, whereas product, price, and reference groups do not have a significant effect. The most dominant variable influencing purchasing decisions is service quality, as indicated by the Standardized Coefficients Beta value of 0.395. Therefore, improving service quality should be prioritized in efforts to enhance consumer purchasing decisions
Co-Authors Ade Galuh Rakhmadevi Agustia Dwi Pamujiati Ahmad Haris Hasanuddin Slamet Akbar Maulana Firmansyah Ali Djamhuri Amelia Dwi Nugrahaini Ardiansyah, Helmy Arifudin Bahtiar Hidayat Aritiya Liawidiyanti Hermini Asmunir Cantika Putri Hapsari Cindiah Syahnaz Cindiah Syahnaz S Damayanti, Risma Dani Setiawan Dian Kumaila Dewi Dian Kumaila Dewi Dwi Putri Sunaryanti Dzurotun Nafisah Ega Fadhilah Akbar Fairuz Nadhifah Fanecia Apriani Fatinia, Lilis Ayu Firnanda, Aprinda Dewi Yudian Fitri Krismiratsih Humaidi, Taufiq Rahman Imaroh Nurul Izzah Inaya Rahmasari Intan Putri Ekawati Irzaq Galuh Jafri Kasyful Hujbi Jannah, Warda Rohmatul Julia Agustina Julia Agustina Kaila Tirta Tri Meifa Kirana Kusumaningrum Kirana Kusumaningrum Lukman Hakim Maulana Firmansyah, Akbar Meidi Indah Sari Nadhifah, Fairuz Nadhirotul Diniyah Nasrudin, Ahmad Nasri Nopi Ariyola Nur Fadila Sofiana Nurwahyuningsih Nurwahyuningsih Pranata, Irzaq Galuh Putu Tessa Fadhila R. Sapto Hendri Boedi Soesatyo Rafly Rizqullah Rafly Rizqullah Rahma Dita Widya Astuti Rahmat Dhandy Rahmat Dhandy Rahmawati, Elis Risma Damayanti Sasi Kirana Dipo Maharani Sekar Ayu Wulandari Septine Brillyantina Septine Brillyantina Sintya Tri Wahyuni Siska Elvani Siti Eka Nur Julianti Solihah, Mar’atus Suwinda Fibriani Syahnaz, Cindiah Yani Subaktilah