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Mutmainah, Dini Nafisatul
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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
Analisis Potensi Pengembangan Usaha Roti XYZ Cabang Sepanjang, Sidoarjo Kaila Tirta Tri Meifa; Sekar Ayu Wulandari; Taufiq Rahman Humaidi; Dini Nafisatul Mutmainah
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.v3i4.2762

Abstract

XYZ Bakery, Sepanjang, is a micro, small, and medium enterprise (MSME) that has operated since 2004. However, its business development has been constrained by limited digital marketing, financial record-keeping, legal compliance, production equipment maintenance, and waste management. This study aims to analyze the business feasibility from non-financial and financial perspectives and to formulate development strategies using SWOT analysis. A mixed-methods approach with a parallel convergent design was employed by collecting primary and secondary data simultaneously. The non-financial analysis covered market and marketing, technical, environmental, legal, and human resource aspects, while the financial analysis applied the Break-Even Point (BEP), Net Present Value (NPV), Internal Rate of Return (IRR), Benefit-Cost Ratio (B/C Ratio), and Payback Period (PBP). The results showed that the business was highly feasible from both perspectives. It generated an NPV of IDR 1,886,198, an IRR of 176.33%, a B/C Ratio of 1.52, and a PBP of 0.72 years. The IFE and EFE matrix analyses placed the business in Quadrant V (Hold and Maintain). Therefore, market penetration, product development, digital marketing optimization, product innovation, and operational efficiency are recommended to support sustainable business growth
PENGENDALIAN KUALITAS PROSES PRODUKSI KERUPUK IKAN BANDENG DENGAN METODE SPC (STATISTICAL PROCCES CONTROL) PADA UMKM QONJAMADU SIDOARJO Arifudin Bahtiar Hidayat; Rahmat Dhandy; Dini Nafisatul Mutmainah; Julia Agustina
JURNAL RUMPUN MANAJEMEN DAN EKONOMI Vol. 3 No. 4 (2026): Juli
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jrme.v3i4.12038

Abstract

UMKM Qonjamadu merupakan salah satu produsen kerupuk ikan bandeng di Kabupaten Sidoarjo yang menghadapi tantangan dalam menjaga konsistensi kualitas produk, seperti adanya produk cacat berupa bentuk yang remuk, warna terlalu coklat (gosong), dan ketidakseragaman kerenyahan. Penelitian ini bertujuan untuk mengidentifikasi pelaksanaan pengendalian kualitas, mengetahui kriteria utama atribut cacat, serta menganalisis penerapan metode Statistical Process Control (SPC) pada proses produksi kerupuk ikan bandeng di UMKM Qonjamadu. Jenis penelitian ini adalah deskriptif kuantitatif dengan pendekatan pengamatan langsung. Teknik pengambilan sampel yang digunakan adalah simple random sampling dengan ukuran sampel sebesar 10% dari total sekali produksi (5,5 kg dari total 55 kg per produksi) selama 20 hari pengamatan. Alat analisis SPC yang digunakan meliputi check sheet, peta kendali p (p-chart), diagram Pareto, diagram Ishikawa, dan analisis kapabilitas proses. Hasil analisis lembar periksa (check sheet) menunjukkan total produk cacat mencapai 7.816 gram (7,11%) dari total keseluruhan sampel 110.000 gram, dengan rincian cacat keutuhan bentuk sebesar 3.366 gram (43,06%), kerenyahan kerupuk sebesar 2.474 gram (43,06%), dan keseragaman warna sebesar 1.976 gram (25,29%). Analisis peta kendali p untuk atribut keutuhan bentuk menghasilkan nilai garis tengah (CL) sebesar 0,0306, batas kendali atas (UCL) sebesar 0,0376, dan batas kendali bawah (LCL) sebesar 0,0236. Hasil peta kendali menunjukkan proses secara umum terkendali, namun terdapat dua titik yang berada di luar batas kendali atas (UCL), yaitu pada pengamatan ke-4 (0,0445) dan pengamatan ke-14 (0,0473), yang mengindikasikan adanya penyimpangan proses akibat faktor penyebab khusus (assignable cause).
PENENTUAN ALTERNATIF LOKASI INDUSTRI PENGOLAHAN KANGKUNG DI KABUPATEN SIDOARJO MENGGUNAKAN ANALISIS LOCATION QUOTIENT, ANALYTICAL HIERARCHY PROCESS DAN GEOGRAPHIC INFORMATION SYSTEM Meidi Indah Sari; Cindiah Syahnaz; Dini Nafisatul Mutmainah; Rahmat Dhandy; Ahmad Haris Hasanuddin Slamet
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2721

Abstract

Penelitian ini dilatarbelakangi oleh pentingnya penentuan alternatif lokasi terbaik untuk pengembangan industri pengolahan kangkung di Kabupaten Sidoarjo guna mendukung pemanfaatan potensi produksi kangkung secara maksimal. Penelitian ini bertujuan untuk mengidentifikasi wilayah basis produksi kangkung menggunakan metode Location Quotient (LQ), memvisualisasikan sebarannya secara spasial menggunakan Geographic Information System (GIS), serta menentukan alternatif lokasi terbaik menggunakan metode Analytical Hierarchy Process (AHP). Metode penelitian yang digunakan adalah deskriptif kuantitatif dan kualitatif dengan pendekatan analisis LQ yang didukung visualisasi spasial menggunakan GIS melalui software QGIS 3.28.7 serta AHP menggunakan bantuan Expert Choice versi 11. Data yang digunakan berupa data produksi kangkung tahun 2022–2024 serta hasil penilaian dengan expert. Hasil analisis LQ menunjukkan bahwa Kecamatan Krembung, Kecamatan Candi, dan Kecamatan Tulangan merupakan wilayah basis produksi kangkung yang konsisten. Visualisasi GIS menunjukkan bahwa sebaran wilayah basis dan nonbasis tidak merata dan cenderung terkonsentrasi pada wilayah tertentu. Hasil analisis AHP menunjukkan bahwa ketersediaan bahan baku memiliki bobot prioritas tertinggi sebesar 0,521, diikuti tenaga kerja sebesar 0,201, infrastruktur sebesar 0,176, dan kedekatan pasar sebesar 0,102. Berdasarkan hasil prioritas alternatif global, Kecamatan Candi menjadi alternatif lokasi terbaik dengan nilai 0,527, diikuti Kecamatan Tulangan sebesar 0,318 dan Kecamatan Krembung sebesar 0,155. Dengan demikian, Kecamatan Candi dinilai sebagai lokasi terbaik dan potensial untuk pengembangan industri pengolahan kangkung di Kabupaten Sidoarjo. Kata kunci: LQ; GIS; AHP; Kangkung; Expert Choice; Lokasi Industri
Penerapan Metode FMEA Dan AHP Dalam Penentuan Prioritas Mitigasi Risiko Produksi Puding Buah Pada Umkm Salad Buah Rahma (SBR) Dzurotun Nafisah; Sekar Ayu Wulandari; Dini Nafisatul Mutmainah; Cindiah Syahnaz S
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2753

Abstract

This study aimed to identify production risks and determine mitigation strategy priorities for fruit pudding production at Salad Buah Rahma (SBR) MSME using the Failure Mode and Effect Analysis (FMEA) and Analytical Hierarchy Process (AHP) methods. A descriptive mixed-methods approach was employed, combining qualitative and quantitative techniques. Qualitative data were obtained through observations, interviews, and documentation to identify potential production risks, while quantitative data were collected using FMEA assessment sheets and AHP questionnaires. Respondents were selected through purposive sampling and consisted of the business owner, production supervisor, production workers, academics, and similar business practitioners with knowledge of production processes and risk management. The FMEA method was applied to evaluate each potential failure based on Severity (S), Occurrence (O), and Detection (D), producing a Risk Priority Number (RPN) for each identified risk. The results identified three priority risks: incomplete production Standard Operating Procedures (SOP) with an RPN of 512, storage facility failure with an RPN of 441, and incorrect ingredient measurement with an RPN of 392. These risks were subsequently used as criteria in the AHP analysis to determine the priority of mitigation strategies. The AHP results indicated that developing and implementing detailed SOPs was the highest-priority strategy with a global weight of 0.3279 (32.79%), followed by production process improvement at 0.2517 (25.17%), storage facility improvement at 0.2167 (21.67%), and employee training at 0.2037 (20.37%). The findings indicate that integrating FMEA and AHP provides a systematic approach for identifying priority production risks and selecting effective mitigation strategies. The recommended strategies are expected to improve production consistency, maintain product quality, reduce production failures, and strengthen risk management practices, thereby supporting the operational sustainability and competitiveness of food-based MSMEs.
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 Cindiah Syahnaz Cindiah Syahnaz S Damayanti, Risma Dani Setiawan Dian Kumaila Dewi Dian Kumaila Dewi Dzurotun Nafisah Ega Fadhilah Akbar Fairuz Nadhifah Fanecia Apriani Fatinia, Lilis Ayu Firnanda, Aprinda Dewi Yudian Humaidi, Taufiq Rahman Imaroh Nurul Izzah Inaya Rahmasari Intan Putri Ekawati Jafri Kasyful Hujbi Jannah, Warda Rohmatul Julia Agustina Julia Agustina Kaila Tirta Tri Meifa Kirana Kusumaningrum Maulana Firmansyah, Akbar Meidi Indah Sari Nadhifah, Fairuz Nadhirotul Diniyah Nasrudin, Ahmad Nasri Nopi Ariyola Nur Fadila Sofiana Nurwahyuningsih Nurwahyuningsih Putu Tessa Fadhila R. Sapto Hendri Boedi Soesatyo Rafly Rizqullah Rafly Rizqullah Rahma Dita Widya Astuti Rahmat Dhandy Rahmawati, Elis Risma Damayanti Sasi Kirana Dipo Maharani Sekar Ayu Wulandari Septine Brillyantina Siska Elvani Solihah, Mar’atus Syahnaz, Cindiah Yani Subaktilah