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All Journal HAYATI Journal of Biosciences Jurnal Teknologi Industri Pertanian Jurnal Teknik Industri ASEAN Journal of Systems Engineering Teknotan: Jurnal Industri Teknologi Pertanian TELKOMNIKA (Telecommunication Computing Electronics and Control) Journal of Engineering and Technological Sciences Jurnal Optimasi Sistem Industri agriTECH Proceeding of the Electrical Engineering Computer Science and Informatics Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknik Industri: Jurnal Keilmuan dan Aplikasi Teknik Industri Jurnal Otomasi Kontrol dan Instrumentasi JURNAL PANGAN Kaunia: Integration and Interconnection of Islam and Science Journal Agroindustrial Journal Teknologi dan Industri Pertanian Indonesia AGRARIS: Journal of Agribusiness and Rural Development Research JURNAL INOVASI TEKNIK INDUSTRI Jakadimas
Mirwan Ushada
Department Of Agro-industrial Technology, Faculty Of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Other

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Fried Chicken Consumer’s Preference and Purchase Decision Analysis During Covid 19 Pandemic Era Febrianisa Yulia Sandita; Ibnu Wahid Fakhrudin Aziz; Mirwan Ushada
Agroindustrial Journal Vol 9, No 1 (2022)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v9i1.80860

Abstract

This study aims to observe the decision-making process on fried chicken purchases, and identify the most considered attribute, and combination of attributes based on consumer preference in the Covid-19 pandemic era. The pandemic has altered consumer behavior and consumption patterns, leading to changes in the food industry. Understanding how consumer preferences have shifted can help businesses adapt their strategies to better serve their customers. The data were collected using the questionnaire method through the Google Form platform with respondent criteria being fried chicken consumers who had purchased fried chicken at least twice in the last six months with the number of respondents being 135. The questionnaire consisted of two parts, the first part is about the consumer's purchase decision-making process and the second one is about the consumer's preference for fried chicken. Price, serving, purchase state, and packaging are the attributes chosen to identify consumer preferences using the conjoint analysis method. This study shows consumer habits in the decision-making process of buying fried chicken and consumers’ preferences toward the price, serving, purchase state, and packaging of fried chicken. Product attributes were the most considered based on importance level Price (40.73%), Purchase state (33.57%), Serving (16.99%), and Packaging (8.70%). The combination of fried chicken product attributes that are preferred by consumers according to the utility value of each level attribute is less than 15.000 IDR of price, served with rice/fried chicken and vegetables, purchased in ready-to-eat (takeaway/delivery) form and using paper box packaging.
Extracting Consumers’ Perceptions for Indonesian Spice Drinks Using Social Media Data Mining and Kansei Engineering Ririn Nur Alfiani; Mirwan Ushada; Makhmudun Ainuri; Mohammad Affan Fajar Falah
AGRARIS: Journal of Agribusiness and Rural Development Research Vol. 9 No. 2: July-December 2023
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/agraris.v9i2.78

Abstract

Local factors and global influences shape consumers’ perceptions through social media. In this regard, spice drinks as an agribusiness product have received increasing attention due to the Covid-19 pandemic. Therefore, understanding consumers’ perceptions is crucial for promoting the development of spice drinks. This study aims to (1) extract consumers’ perceptions of spice drinks based on discussions on social media using sentiment analysis and (2) classify the factors influencing their perceptions using factor analysis. The input dataset was obtained through Twitter data to acquire Kansei words. The results disclosed that Twitter could extract Kansei words and validate consumers’ perceptions of spice drinks as an agribusiness product. The sentiment analysis revealed 78% positive and 13% neutral tweets. Subsequently, an online survey was conducted among 495 respondents aged 18 to 41, distributed through various social media platforms from June to August 2022. The respondents were Generation Z and Millennials, with Generation Z referring to individuals born between 1997 and 2012 and Millennials born between 1981 and 1996. Factor analysis identified four principal components influencing consumers’ perceptions toward spice drinks: positive attitudes were associated with the quick, milky, mixed, healthy, quality, energy, fresh, warm, and safe; benefits were affiliated with the words enjoy, rest, life, smile, and story; quality concerned easy, flavour, and spicy; and sensory dealt with sweet, aroma, and bitter.
INTEGRASI METODE KANSEI ENGINEERING DAN ANALYTIC HIERARCHY PROCESS (AHP) DALAM RANGKA PEMBUATAN DESAIN DAN PEMILIHAN KEMASAN KUE LANTING KEBUMEN Agus Hasan Hidayat; Mirwan Ushada
Jurnal Inovasi Teknik Industri Vol 1, No 1 (2022): Jurnal Inovasi Teknik Industri
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Muhammadiyah Gombong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26753/jitin.v1i1.797

Abstract

 ABSTRAKKue Lanting merupakan produk jajanan asli dari kabupaten kebumen yang telah menjadi salah satu ikon produk oleh-oleh khas kebumen. Saat ini pengemasannya masih dalam bentuk kemasan plastik dengan desain yang sederhana dan pewarnaan tunggal. Sebagai alternatif solusi dilakukan penelitian guna menciptakan alternatif desain kemasan yang lebih menarik dan disukai oleh konsumen dengan menggunakan integrasi metode Kansei Engineering dan Analytical Hierarchy Process (AHP). Penelitian yang dilakukan menghasilkan 5 (lima) konsep desain yaitu “Klasik Melindungi”, “Aman Memikat”, “Simpatik Mengagumkan”, “Informatif” dan “Inovatif”. Konsep terpilih dari lima alternatif desain kemasan tersebut yang paling direkomendasikan adalah konsep desain “Informatif”. Uji performansi terhadap konsep terpilih dilakukan dengan metode marginal homogenity didapatkan signifikansi sebesar 0,001 dan perhitungan nilai Benefit Cost Ratio (BCR) sebesar 1,267. Hal ini menunjukkan bahwa penelitian yang dilakukan telah menghasilkan desain kemasan yang memiliki performansi yang baik dan tingkat fisibilitas yang memadai dalam rangka menunjang pemasaranKata kunci : Analitical Hierarchy Process, Kansei Engineering, Kemasan kue Lanting.
Systematic Review of Kansei Engineering Method Developments in the Design Field Hakim, Afif; Suhardi, Bambang; Laksono, Pringgo Widyo; Ushada, Mirwan
Jurnal Optimasi Sistem Industri Vol. 23 No. 1 (2024): Published in July 2024
Publisher : The Industrial Engineering Department of Engineering Faculty at Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/josi.v23.n1.p92-108.2024

Abstract

Kansei engineering is a critical method for designing products that meet functionality, usability, and pleasurability, essential elements for business success. Despite its significance, there is limited understanding of how this method has evolved in recent years. This study aims to analyze the development of Kansei Engineering research from 2018 to 2022 using the Scopus database. The research methodology involved stages of identification, screening, filtering, and inclusion, resulting in 41 articles for detailed analysis out of an initial 215. The results indicate that 85% of Kansei Engineering research focuses on tangible products, with 83% categorized as type 1 studies, and 56% not integrating other methods. Additionally, 88% of the studies use only Kansei words, and 41% visualize design results as 3D images, with 95% not considering unique aspects. is dominance of tangible product design and the lack of integration with other methods suggest a need for diversification in research approaches. Furthermore, the high reliance on Kansei words and 3D visualizations points to a potential area for innovation and expansion in research techniques. This review highlights a significant research gap in Kansei Engineering studies, emphasizing the need for more diversified approaches. By identifying these gaps, the study provides a clear direction for future research, recommending that Kansei Engineering should explore beyond the predominant trends and consider integrating with other methods and unique aspects. This can enhance the method's application in industrial engineering and lead to more comprehensive and innovative product designs. Future research should aim to fill these gaps, ensuring that Kansei Engineering continues to evolve and contribute effectively to the field of product design and development.
PIAT DEVELOPMENT TOWARDS WELLNESS TOURISM WITH KANSEI ENGINEERING AND KANO MODELS Istikomah, Sintha; Ushada, Mirwan; Masruroh, Nur Aini
ASEAN Journal of Systems Engineering Vol 6, No 2 (2022): ASEAN Journal of Systems Engineering
Publisher : Master in Systems Engineering

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ajse.v6i2.78753

Abstract

Wellness tourism is one of the efforts to revive the Indonesian tourism sector during the transition period of the pandemic to endemic. People seek prevention and health maintenance by traveling to get a better quality of life. Giving rise to wellness tourism as wellness and health tourism in the form of health care based on a healthy natural environment and restoration of relaxation. One of the innovations carried out by PIAT is the development of agro-industry by applying the concept of wellness tourism. Tourist attractions will be more valuable if they can meet the needs of the highest level, namely pleasure. This study aims to: (1) identify the words Kansei of prospective tourists related to wellness tourism. (2) determine the concept model of wellness tourism atmosphere design that suits the pleasure needs of tourists. (3) improve the products and services of the Agrotechnology Innovation Center (PIAT) based on the priority attribute of tourist needs. This research used the Kansei engineering method and the kano model. Semantic Differential (SD) Questionnaire 1 to capture images of wellness attractions. Kansei engineering begins with the collection of tourist pleasure needs in the form of Kansei word, simplifying Kansei word with factor analysis, categorization analysis of Kano models, identification of technical attributes, dissemination of SD 2 questionnaires and questionnaire analysis with quantification theory 1 (QT1) to determine the correlation between tourist attributes and design concepts quantitatively. The results obtained from the first questionnaire, there are nine Kansei words that describe wellness tourism places at PIAT UGM, namely "Worthy-Shady", "Quite Adequate-Good", "Warm-Cool", "Spread-Neat", "Somber-Fun", "Set-Customized", "General-Local Wisdom", "Independent-Existence of Guides", and "Vintage-Latest (Update)". The order of priority of improvement is based on the attraction & one attribute. In addition, this study produced five concepts of wellness tourism service design atmosphere that suit the pleasure needs of tourists, namely: "cool", "local wisdom", "fun", "the presence of a guide", and "good". The results showed that all service design concepts have an R-value of more than 0.8 so all concepts are used in determining service design prototypes.
Pengembangan Sistem Klasifikasi Non-Destruktif Pembusukan Buah Salak Berbasis Sensor Warna dan Aroma Fahrurozi, Muh; Ushada, Mirwan; Mulyani, Yun Prihantina
Teknotan: Jurnal Industri Teknologi Pertanian Vol 18, No 3 (2024): TEKNOTAN, Desember 2024
Publisher : Fakultas Teknologi Industri Pertanian

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

Abstract

Pemanfaatan teknologi dalam industri pertanian di Indonesia secara umum masih sangat minim khususnya di kalangan petani buah salak. Hal ini menyebabkan hasil produksi kurang optimal terutama pada proses pemisahan buah berdasarkan kualitas. Secara visual, kulit buah salak matang umumnya tidak mudah berubah warna, namun seringkali daging di dalamnya sudah mulai membusuk. Akibatnya, petani harus menyiapkan tenaga tambahan untuk melakukan pemilahan buah, yang mana hal ini sangat tidak efisien dan efektif. Untuk mempermudah, teknologi otomasi dapat digunakan dengan sistem kalibrasi sensor. Penelitian ini memperkenalkan metode baru untuk deteksi dini pembusukan buah salak, berdasarkan warna dan kandungan gas (amonia) tanpa kontak fisik langsung dengan buah. Prinsip dan Praktik Rekayasa Sistem dipilih sebagai metode pengembangan sistem, dan decision tree sebagai model algoritmanya. Sebanyak 60 kumpulan data yang digunakan untuk melatih dua kelas sistem yaitu matang dan busuk, dan 30 kumpulan data digunakan untuk menguji sistem. Hasil pengujian kemudian dievaluasi dengan confusion matrix. Hasil uji menunjukkan bahwa sistem mempunyai nilai presisi untuk prediksi salak busuk sebesar 88%, recall sebesar 93%, serta tingkat akurasi sebesar 90%. Oleh karena itu, secara evaluasi kinerja, performa sistem yang dibuat cukup handal dalam mendeteksi dini kebusukan buah salak secara non destruktif. Berdasarkan tingkat kriteria ROC Curve, performansi sistem berada di antara kriteria excellent dan good classification.
Environmental Ergonomic Analysis in MSMEs of ‘Karak’ using Working Environment Approach, HIRARC, and Kansei Engineering Adiatmaja, Firstama Saka; Ushada, Mirwan; Purwadi, Didik
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.79984

Abstract

The working environment in Micro, Small, and Medium Enterprises (MSMEs) is considered less than ideal based on the Indonesian Minister of Health Regulation Number 70 of 2016 concerning Standards and Requirements for Industrial Working Environment, in relation to temperature, lighting, noise intensity, and humidity. Therefore, an analysis is necessary to improve MSMEs’ ability to create an ideal working environment. This study aimed to analyze and improve working environment ergonomics by focusing on the physical working environment, workers preferences and sensitivities, as well as work environment risks associated with various factors. The case study examined MSMEs in Klaten Regency, Central Java. The methods used included working environment observation, HIRARC (Hazard Identification, Risk Assessment, and Risk Control), Kansei engineering, and multiple linear regression (MLR). Specifically, HIRARC was used to assess risks, Kansei engineering to identify workers preferences and sensitivities, and MLR to determine correlations between variables. One of the risky working conditions was observed at the smoking and frying workstation, where the temperature reached 32.81˚C, exceeding the reference value of 31˚C. Lighting levels were recorded at 101.09 lux, below the recommended 200-500 lux. Noise levels measured 68.38 dB, within the acceptable limit of 85 dB, while humidity was 52.63% compared to the reference value of 51.36% ± 5.72%. HIRARC assessment classified the risk level at the smoking and frying workstation as medium to extreme. Furthermore, Kansei engineering identified key perception variables, namely dark vs. light, dirty vs. clean, unpleasant vs. pleasant, stuffy vs. cool, and hot vs. cold. The results showed working environment parameters significantly correlated with HIRARC and Kansei engineering variables, which consequently correlated with HIRARC.
Development of Agro-Edutourism Based on Sustainable Agroindustry in Ngestiharjo Village, Kulon Progo Mulyati, Guntarti Tatik; Khuriyati , Nafis; Ainuri, Makhmudun; Ushada, Mirwan; Wagiman, Wagiman; Saroyo, Pujo; Pradita, Sintia Putri; Falah, Muhammad Affan Fajar; Widodo, Kuncoro Harto
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 1 No. 2 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v1i1.9477

Abstract

Lestari Mulya (LM) Agro-Edutourism is one of the Agro-Edutourisms included in the Aerotropolis Area, which is a tourist area supporting Yogyakarta International Airport (YIA) in Kulon Progo Regency. This Agro-Edutourism is a tourist destination designed for educational purposes for children who have received early childhood education and kindergarten students. The community services aim to support members of the Lestari Mulya Women Farmer Group as managers of the Agro-Edutourism to discover their potential, identify development alternatives and assist them to become a sustainable agroindustry. Rapid Rural Appraisal (RRA), Participatory Rural Appraisal (PRA), and Focus Group Discussion (FGD) methods were used by the Universitas Gadjah Mada community services team to gather the information needed for further development planning. The results of the in-depth interviews showed that there is potential for the land and that some ideas can be developed to improve the quality of Agro-Edutourism products. The Lestari Mulya Women Farmers Group was able to use the FGD method to design a safer and more comfortable layout for the area. The community services team has developed a master plan proposal to apply for funding to improve infrastructure to support faster development of the Agro-Edutourism
Perancangan Sistem Kontrol Tekanan Pada Reaktor Biogas Berbasis PID Controller dengan Ziegler-Nichols dan Auto Tuning PSO Abdurrakhman, Arief; Sutiarso, Lilik; Ainuri, Makhmudun; Ushada, Mirwan; Islam, Md Parvez
Jurnal Otomasi Kontrol dan Instrumentasi Vol 16 No 2 (2024): Jurnal Otomasi Kontrol dan Instrumentasi
Publisher : Pusat Teknologi Instrumentasi dan Otomasi (PTIO) - Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/joki.2024.16.2.5

Abstract

Biogas, an eco-friendly energy source, significantly reduces greenhouse gas emissions by converting organic waste or biomass into methane. However, the quality of biogas, primarily determined by methane content and pressure variables, directly impacts its efficiency and safety. This study, which aims to design a pressure control system and monitor methane gas levels in a biogas reactor using a PID Controller with Particle Swarm Optimization (PSO), provides crucial insights into improving biogas production efficiency and safety. Tests were conducted on a fixed dome-type biogas reactor in the East Java region, Indonesia. The PSO-based PID tuning was compared with two other PID tuning methods: Trial-error and Ziegler-Nichols (ZN). Data on pressure values and biogas flow rates from the biogas reactor were collected, and system modeling was carried out to produce a system transfer function. The PSO algorithm was developed to optimize PID control parameters. The results of this research demonstrate that the PID tuning method using PSO produces a stable state error value of 1.40%, rise time of 0.09 s, settling time of 2.1 s, maximum overshoot of 0.986404, and ITAE of 0.0010801. The implementation of PID-PSO can significantly enhance PID control performance in rise time, settling time, maximum overshoot, and ITAE compared to Trial-Error and ZN, while the stable state error value in PID-PSO tuning is higher than tuning using Trial-Error and ZN.
Development of β-Carotene-Fortified Chocolate Bar Using Kansei Engineering Method Sidik, Gusmon; Ushada, Mirwan; Ainuri, Makhmudun
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 1 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2025.014.01.6

Abstract

Abstractβ-carotene fortified chocolate bars have the potential to bridge the need for enjoyment and health amidst the risk of diabetes and the demand for functional foods. This study developed an integrative approach to design a β-carotene fortified chocolate bar that balances emotional, technical, sensory, and economic aspects. The research objective was to produce a stable, preferred, and economical formulation through the integration of Kansei Engineering, Taguchi design, Grey Relational analysis, and cost linear programming. The Kansei process identified 4 main factors of perception, while the Taguchi design produced 9 concepts that were tested for their physicochemical properties, β-carotene content, and hedonic attributes. The results showed Concept 7 as the best technical candidate with 95.29 μg/g β-carotene retention, stable color, and dense texture. Preference analysis placed Concept 5 as the hedonic optimum with 91.10 μg/g β-carotene content and the highest level of preference. Consuming a 30 g β-carotene-fortified chocolate bar provides 2.73-2.85 mg of β-carotene, or approximately 62-71% of the daily requirement. Linear programming results indicate that both formulations meet the Indonesian National Standard quality limits with a minimum cost of approximately IDR158.84-163.79/g and reflect a consistent relationship between Kansei phrases and functional product design parameters.Keywords: β-carotene, chocolate bar, formulation optimization, Kansei engineering, linear programming AbstrakCokelat batang yang difortifikasi β-karoten berpotensi menjembatani kebutuhan kenikmatan dan kesehatan di tengah risiko diabetes dan tuntutan pangan fungsional. Penelitian ini mengembangkan pendekatan integratif untuk merancang cokelat batang yang difortifikasi β-karoten yang seimbang antara aspek emosional, teknis, sensoris, dan ekonomi. Tujuan penelitian adalah menghasilkan formulasi yang stabil, disukai, dan ekonomis melalui integrasi Kansei Engineering, rancangan Taguchi, analisis Grey Relational, dan pemrograman linear biaya. Proses Kansei mengidentifikasi 4 faktor utama persepsi, sedangkan rancangan Taguchi menghasilkan 9 konsep yang diuji secara fisikokimia, kandungan β-karoten, dan uji hedonik. Hasil menunjukkan Konsep 7 sebagai kandidat teknis terbaik dengan retensi β-karoten 95,29 μg/g, warna stabil, dan tekstur padat. Analisis preferensi menempatkan Konsep 5 sebagai optimum hedonik dengan kadar β-karoten 91,10 μg/g dan tingkat kesukaan tertinggi. Konsumsi 30 g cokelat batang yang difortifikasi β-karoten memberikan asupan β-karoten 2,73-2,85 mg atau sekitar 62-71% kebutuhan harian. Hasil pemrograman linear menunjukkan kedua formulasi memenuhi batas mutu Standar Nasional Indonesia dengan biaya minimum sekitar Rp158,84-163,79/g dan mencerminkan hubungan konsisten antara frasa Kansei dan parameter desain produk fungsional.Kata kunci: β-karoten, cokelat batang, Kansei engineering, optimasi formulasi, pemrograman linier
Co-Authors Adiatmaja, Firstama Saka Afif Hakim Afif Hakim Agus Hasan Hidayat Aina Musdholifah Ainuri, Makmudun Ali Al Farisi Ali Parkhan Arief Abdurrakhman Atris Suyantohadi Atris Suyantohadi Bambang Suhardi Bambang Suhardi Didik Purwadi Fahrurozi, Muh Falah, Muhammad Affan Fajar Febrianisa Yulia Sandita Fitri Trapsilawati Guntarti Tatik Mulyati GUSMON SIDIK Hani Febri Mustika Haruhiko Murase Henry Yuliando Hiroshige Nishina Ibnu Wahid Fakhrudin Aziz Islam, Md Parvez Istikomah, Sintha Jafri Mohd Rohani Kotaro Takayama Kuncoro Harto Widodo Lilik Sutiarso Makhmudun Ainuri Maman Zuriwiatma Mayasti, Nur Kartika Indah Moh. Wahyudin Mohammad Affan Fajar Falah Muhammad Jimly Imamuddin Murase, Haruhiko Nafis Khuriyati Nindya Laksita Laras Nora Yuanita Restantin Nora Yuanita Restantin Noriko Takahashi Nur Aini Masruroh Nur Kartika Indah Mayasti Nur Kartika Indah Mayasti Okayama, Tsuyoshi Pradita, Sintia Putri Pringgo Widyo Laksono Pringgo Widyo Laksono Prita Nurindahsari Putro, Nur Achmad Sulistyo Ririn Nur Alfiani Riza Ovita Risqi Rizky Silalahi Saroyo, Pujo Titis Wijayanto Tsuyoshi Okayama Tsuyoshi Okayama Tsuyoshi Okayama Wagiman, Wagiman Wahyu Supartono Yun Prihantina Mulyani