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All Journal Jurnal Ternak Tropika Journal of Development Research G-Tech : Jurnal Teknologi Terapan Journal of Community Service and Empowerment JAMI: Jurnal Ahli Muda Indonesia
Aditya Wirawantoro Putra
Akademi Komunitas Negeri Putra Sang Fajar Blitar
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Energy Engineering Social Sciences Other

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Journal : G-Tech : Jurnal Teknologi Terapan

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Strategi Inovatif dalam Pengembangan Bisnis: Kombinasi Business Model Canvas (BMC) dan Analisis SWOT pada PT MBA, Blitar Nur Agustin Mardiana; David Kurniawan; Anang Widigdyo; Aditya Wirawantoro Putra
G-Tech: Jurnal Teknologi Terapan Vol 8 No 2 (2024): G-Tech, Vol. 8 No. 2 April 2024
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/gtech.v8i2.4005

Abstract

PT MBA adalah UMKM yang bergerak di bidang penjualan aneka produk olahan unggas. Tujuan penelitian ini adalah untuk mendapatkan gambaran bisnis yang lebih lengkap dan pengembangan strategi di PT MBA. Penelitian ini dilakukan pada Oktober-November 2023. Berdasarkan BMC, segmen pelanggan merupakan mass market; proposisi nilai adalah harga yang terjangkau dan proses produksi menerapkan prinsip ASUH; media yang digunakan yaitu promosi mulut ke mulut serta media sosial instagram; hubungan dengan pelanggan yaitu melayani dengan ramah; aliran pendapatan yaitu dengan menjual berbagai produk olahan unggas; sumber daya yang dimiliki berupa fisik, manusia, dan modal; aktivitas utama adalah pembelian bahan baku, produksi produk olahan unggas, serta proses penjualan produk; kemitraan utama adalah supplier bahan baku dan TEFA; struktur biaya yaitu biaya perizinan dan biaya operasional lainnya. Berdasarkan analisa BMC dan SWOT, strategi yang dilakukan adalah pemasaran yang agresif, mempertahankan kualitas produk serta inovasi produk lainnya, dan evaluasi terhadap kinerja karyawan.
Effect of Pressure-Cooking Time Method on the Characteristics of Abon Entok Anwar, Choirul; Mardiana, Nur Agustin; Kurniawan, David; Widigdyo, Anang; Zulfa, Yanna Naila; Putra, Aditya Wirawantoro
G-Tech: Jurnal Teknologi Terapan Vol 9 No 4 (2025): G-Tech, Vol. 9 No. 4 October 2025
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/g-tech.v9i4.7752

Abstract

Abon is a dry meat-based product typically made from beef, chicken, or other types of poultry, including entok. In the production of abon, the boiling stage is critical, as it determines the tenderness of the meat, which directly influences the shredding process and the overall quality of the final product. However, conventional boiling methods often require extended cooking times to achieve the desired tenderness. To address this limitation, high-pressure cooking using a pressure cooker has become a common alternative due to its ability to significantly reduce cooking time without compromising product quality. Therefore, the objective of this study was to evaluate the effect of cooking time on the physical, chemical, and sensory characteristics of abon entok. This study employed a single independent variable, namely boiling time, which was applied in three treatment durations (15, 25, and 35 minutes). Based on the results of the analysis of the physical, chemical and sensory parameters of abon entok, it was found that boiling time had no significant effect on the physical parameters (pH and cooking loss) and certain sensory attributes (aroma, taste, and overall acceptability). In contrast, it had a significant effect (p<0.05) on the sensory attributes of color and texture. However, the multiple attribute Zeleny analysis identified the 15-minute boiling time (treatment A) as the best overall treatment, producing pH of 6.20 ± 0.07, cooking loss of 42.99 ± 1.50%, colour score of 3.60, aroma score of 4.07, texture score of 3.37, taste score of 3.77, and overall appearance score of 3.97.
Co-Authors Achamnu, Muharlien dan I. Suryaningsih Adiguna Sasama Wahyu Utama Agustin Mardiana, Nur Anang Widigdyo Choirul Anwar David Kurniawan DAVID KURNIAWAN Fauziah, Farisa Amanda Mujiono, M. Nalendra, Adimas Ketut Normawati, Rani Arifah Nur Aini Mahmudah Pratiwi Trisunuwati Purnomo, Panji Tiara Devi Maharani Wardani, Shanti Ike Widyaputri, Tiara Zulfa, Yanna Naila