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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Industri Pertanian E-jurnal Agro-Industri Indonesia Teknotan: Jurnal Industri Teknologi Pertanian Agrointek agriTECH Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Sistem dan Manajemen Industri Indonesian Food Science and TechnologyJournal SEAS (Sustainable Environment Agricultural Science) Journal of Artificial Intelligence and Digital Business Buletin Ilmiah Litbang Perdagangan
Indah Yuliasih
Department Of Agroindustrial Technology, IPB University, Dramaga, West Java 16680, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Transportation Other

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ENHANCHING MENTORSHIP FOR SMALL FOOD BUSINESS: ROLE OF INTERACTION FREQUENCY ON ENTREPRENEURIAL EFFORT AND COMMITMENT Nurdin, Qamariyah; Syahbana Rusli, Meika; Yuliasih, Indah
Jurnal Teknologi Industri Pertanian Vol. 35 No. 2 (2025): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2025.35.2.136

Abstract

Small food businesses often face challenges due to limited resources and capacity, making it difficult to maintain consistent effort and achieve long-term goals. Effective mentorship has emerged as a crucial solution. Small food businesses often face challenges due to limited resources and capacity, making it difficult to maintain consistent effort and achieve long-term goals. Effective mentorship has emerged as a crucial solution. This research examined the direct impact of interaction frequency on entrepreneurial effort and its influence on task completion and venture goal commitment within the context of small food businesses. The study also considers the moderating roles of mentor attitude, entrepreneurial experience, and business profile. Data were collected from 111 small food industry owners in Indonesia using the Experience Sampling Methodology through longitudinal diary studies. The findings demonstrate that frequent mentor-mentee interactions significantly enhance entrepreneurial effort, leading to improved task completion. However, effort did not have a significant direct effect on venture goal commitment. This might be attributed to factors such as perceived steady progress and the entrepreneur's belief in achieving the goals. Moderation analysis reveals that entrepreneurial experience and business profile significantly moderate the relationship between interaction frequency and effort, while mentor attitude does not. These findings highlight the importance of maximising interaction frequency with mentors to improve business performance. Mentorship programs should be tailored to the entrepreneur's experience level and the business's profile. Instead of a one-size-fits-all approach, mentorship formats and materials should be adjusted based on the business's developmental stage. Keywords: mentor-mentee interaction frequency, entrepreneurial effort, small food businesses, mentorship  
Design of red chili commodity pricing using the BPMN approach and Sugeno's fuzzy inference system Marfuah, Umi; Arkeman, Yandra; Machfud, Machfud; Yuliasih, Indah
Jurnal Sistem dan Manajemen Industri Vol. 6 No. 2 (2022): December
Publisher : Universitas Serang Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30656/jsmi.v6i2.4829

Abstract

Red chili is Indonesia's leading commodity. Red chili is a raw material for various food products, cosmetics, pharmaceuticals and others. Fluctuations in the availability of red chili commodity supply affect the price of red chili commodity products. Pricing can occur because of supply and demand. Un­cer­tain conditions also influence pricing due to fluctuations in raw material prices, ultimately affecting the price of carrageenan products. This condition makes price determination very difficult. Therefore, this study aims to analyze and design a pricing mechanism and determine the optimal margin in the red chili commodity marketing system. This study uses a systems analysis and design approach. Input-process-output (IPO) diagrams describe system requirements. Industrial business processes are described by the Business Process Model and Notation (BPMN) ver. 16.0. Meanwhile, to determine the optimal margin, Sugeno's fuzzy inference system approach is used by simulating the model in 3 margin scenarios: pessimistic, moderate, and optimistic. The simulation results were tested using the MAPE test, in which the results were compared between fuzzy price results and markup prices using markup values of 20%, 25%, and 30%. The analysis results show that the price is determined by demand and supply. The price obtained from the formulation of the Sugeno fuzzy model shows an optimal margin of Rp. 16,600.
MODEL OF INTEGRATED ASSESSMENT LAYER FOR IMPLEMENTATION READINESS OF BLOCKCHAIN-BASED TRACEABILITY SYSTEM Pradana, I Gusti Made Teddy; Djatna, Taufik; Hermadi, Irman; Yuliasih, Indah
Jurnal Teknologi Industri Pertanian Vol. 34 No. 2 (2024): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2024.34.2.127

Abstract

Amid the development of blockchain technology in various sectors, this research proposes a novel Integrated Assessment Model to evaluate readiness for implementing blockchain-based systems. This research was carried out in stages using a modified project evaluation system approach, which includes a series of processes such as systematic literature review, observation and interviews, and case study assessment using BDD and SEM-PLS. A comprehensive literature review reveals several important areas for assessing blockchain technology adoption readiness: technical maturity, domain suitability, regulatory landscape, and stakeholder dynamics. Based on these findings, the proposed model is organized into five layers: technology, business, data, regulations, and user interface. As a follow-up research on the development of analysis and design of a blockchain-based traceability system in Kintamani coffee, BDD confirmed stakeholder engagement. In addition, user readiness to change using a blockchain-based system is determined primarily by technology compatibility (TC) based on SEM-PLS and IPMA results. The main contribution of this research is to blockchain adoption by proposing a comprehensive and practical framework - the Integrated Assessment Model. It is recommended that future research be directed at developing models for more specific case contexts, expanding suitability for emerging blockchain frameworks, focusing on specific regions, and longitudinal research in terms of adoption trends and barriers. Keywords: assessment model, implementation readiness, blockchain, traceability system, agri-food supply chains
MINIMALLY PROCESS ON CUT PEELED CHAYOTE Yuliasih, Indah; Sugiarto; Shella
Jurnal Teknologi Industri Pertanian Vol. 34 No. 2 (2024): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2024.34.2.160

Abstract

Chayote is a vegetable that can be processed into various kinds of dishes. If you peel chayote, it will leave a sticky sap on your hands that is not easy to remove even if you wash it repeatedly with soap. Rumah Sayur Cisarua, Bandung Barat markets cut peeled chayote products. Cut peeled chayote quickly experiences a decline in quality, characterized by the color changing to brownish (enzymatic browning). For this reason, research was carried out with the aim of obtaining a minimally process design for cut peeled chayote. The treatment design tested was chemical treatment, by immersion in citric acid solution (0.5; 1.0; 1.5%) and sodium metabisulfite solution (500, 750, 1000 ppm), physical treatment by blanching (10, 20, 30 seconds ), as well as a combination of chemical and physical treatments. The minimally process design chosen was soaking in 500 ppm sodium metabisulfite for 15 minutes and sulfite residue was not detected. Cut peeled chayote with this treatment remains fresh until the fourth day of storage. Keywords: minimally process, sodium metabisulfite, cut peeled chayote
Co-Authors Aji Hermawan Ani Suryani Ani Suryani Dianawati Dianawati Dianawati Dyah Ayu Larasati Emmy Darmawati Endang Warsiki Erliza Hambali Erliza Noor Fina Pradika Putri Fitry Filianty Ghiffari, Muhammad Amirul Ghiffari, Muhammad Amirul Hanina Alfi Mawaddah Hardiyanti, Indah Herdiana, Mega Irman Hermadi Liesbetini Haditjaroko M Amirul Ghiffari Machfud Machfud Machfud Machfud Marimin , Maulida Hayuningtyas Muhammad Romli dan Suprihatin Andes Ismayana Nastiti S Indrasti Nastiti S.I. Nurdin, Qamariyah Permatasari, Niken Ayu Pradana, I Gusti Made Teddy Priska Wisudawaty Rafika Ratik Srimurni Rini Nofrida Rosniyati Suwarda Sapta Raharja Shella Sugiarto Sugiarto Sugiarto Supriadi, Jejen Syah Johan Syahbana Rusli, Meika Taufik Djatna Tun Tedja Irawadi Umi Marfuah Waryat Waryat Yandra Arkeman Yenny Muliani