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All Journal Jurnal Teknologi Industri Pertanian Agrointek Journal of Innovation and Applied Technology The Indonesian Green Technology Journal Jurnal Teknologi Pertanian Jurnal Edukasi dan Penelitian Informatika (JEPIN) Industria: Jurnal Teknologi dan Manajemen Agroindustri JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) International Research Journal of Business Studies (E-Journal) Early Childhood Research Journal (ECRJ) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian JISIP: Jurnal Ilmu Sosial dan Pendidikan Dinasti International Journal of Management Science Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat) Livestock and Animal Research JURNAL AGROINDUSTRI HALAL

Retno Astuti

Universitas Brawijaya

Author-ID : 430424

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Strategi Pengembangan Usaha Cokelat Menggunakan Quantitative Strategic Planning Matrix (QSPM) dan Multi Attribute Utility Theory (MAUT) di Kampung Coklat, Blitar Usman Effendi; Retno Astuti; Diana Candra Melati
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 6, No 1 (2017)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakTujuan penelitian ini adalah mengetahui faktor yang paling mempengaruhi usaha cokelat, mengetahui posisi usaha cokelat, mengetahui alternatif strategi yang tepat untuk pengembangan usaha cokelat, serta menentukan prioritas strategi. Analisis Strength, Weakness, Opportunity, dan Threat (SWOT) dilakukan untuk merumuskan alternatif strategi yang terintegrasi. Metode QSPM kemudian digunakan untuk mengevaluasi strategi tersebut, sedangkan metode MAUT untuk pengambilan keputusan berdasar nilai utilitas atribut. Hasil penelitian menunjukkan bahwa faktor internal yang paling berpengaruh dari segi kekuatan dan kelemahan secara berturut turut adalah menyediakan berbagai macam olahan cokelat (0,42) dan kurangnya perluasan pasar (0,09). Faktor eksternal yang paling berpengaruh dari segi peluang dan ancaman secara berturut-turut adalah perubahan gaya hidup masyarakat (0,52) dan munculnya usaha dengan produk sejenis (0,21). Matriks Internal dan Eksternal (IE) menunjukkan posisi usaha cokelat ini pada sel V dengan nilai total Internal Factors Evaluation (IFE ) dan External Factore Evaluation (EFE) berturut-turut 2,64 dan 2,54 yang berarti usaha ini harus melakukan strategi hold and maintain. Berdasarkan analisis SWOT, terdapat 9 buah strategi alternatif yang terbentuk. Berdasarkan QSPM dan MAUT, prioritas strategi yang dapat diterapkan adalah meningkatkan promosi produk dengan iklan, mengikuti event-event tertentu, dan membuka galeri baru (ST5) serta meningkatkan penjualan dengan pengembangan varian produk cokelat dan memaksimalkan fasilitas pendukung (ST2).Kata kunci: cokelat, MAUT, pengembangan usaha, QSPM, SWOTAbstractThis research aimed to know the factors that most influence the chocolate business, the position of the chocolate business, the right alternative strategies for business development, and to determine strategic priorities. SWOT Analysis was carried out to formulate an integrated strategy alternatives. QSPM method was used for evaluating the strategy, while MAUT was used for decision-making based on utility value attributes that should be taken into account. The results showed that the most influential of internal factors in terms of strength and weakness were offering a wide variety of chocolate (0.42) and the lack of market expansion (0.09). The most influential of external factors in terms of the opportunity and threat were the changing of people's lifestyles (0.52) and the emergence of similar products businesses (0.21). IE matrix indicated that the position of the chocolate business was at the V cells with a total value of IFE and EFE respectively 2.64 and 2.54. It means the business must be run on hold and maintain strategies. There were 9 alternatives of strategies based on the SWOT analysis. The priority strategies to be applied were increasing the product promotion by advertising (ST5) and increasing the sales by developing chocolate product variant (ST2).Keywords: business development, chocolate, MAUT, QSPM, SWOT

PENILAIAN KINERJA SUPPLIER PAKAN TERNAK MENGGUNAKAN METODE ANALYTIC NETWORK PROCESS (ANP) DAN RATING SCALE Helmi Musyaffak; Retno Astuti; Mas'ud Effendi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 2, No 3 (2013)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (370.91 KB)

Abstrak PT DMC merupakan perusahaan yang bergerak dalam bidang peternakan induk ayam pedaging. Perusahaan ini berhubungan langsung dengan beberapa supplier pakan. Selama ini perusahaan sering mengalami permasalahan terkait kinerja supplier seperti keterlambatan pengiriman dan ketidaksesuaian kualitas pakan. Tujuan penelitian ini adalah untuk mendapatkan bobot kriteria dan subkriteria kinerja supplier pakan ternak dengan metode Analytic Network Process (ANP) dan mendapatkan urutan atau prioritas supplier pakan ternak berdasarkan rating scale. Manfaat penelitian ini diharapkan dapat digunakan sebagai bahan pertimbangan bagi perusahaan dalam mengevaluasi kinerja supplier pakan. Analytic Network Process (ANP) merupakan metode pembobotan kriteria kinerja. ANP dapat melibatkan interaksi dan ketergantungan elemen tingkat tinggi dalam hirarki pada elemen tingkat rendah. Hasil bobot kriteria adalah food quality (0,502), responsiveness (0,313), flexibility (0,094), dan efficiency (0,091). Hasil bobot subkriteria adalah komposisi produk (0,272), kenampakan fisik (0,230), ketepatan waktu (0,161), kesesuaian volume (0,117), biaya pakan (0,091), fleksibilitas waktu (0,053), fleksibilitas volume (0,041), dan respon complain (0,035). Hasil penilaian supplier pakan didapatkan urutan dari yang tertinggi hingga terendah adalah supplier “Z” (4.376), supplier “Y” (3.621) dan supplier “X” (2.772).Kata Kunci: Analytic Network Process (ANP), Rating Scale, Pakan Ternak, Supplier, Penilaian KinerjaAbstract PT DMC is a company engaged in Broiler Parent Stock farms. This company is directly related to some feed suppliers. Unfortunately, the company often got problems related to suppliers performance such as delays in delivery and feed quality discrepancy. This research aims were to gain the weight of criteria and subcriteria for feed supplier performance by Analytic Network Process (ANP) and to get the order or priority of feed supplier based on rating scale. This research could be used as consideration for the company in evaluating the feed suppliers performance. Analytic Network Process (ANP) is a weighting performance criteria method. ANP involves the interaction and dependence of high-level elements in the hierarchy of low-level elements.The results of weighted criteria were food quality (0.502), responsiveness (0.313), flexibility (0.094), and efficiency (0.091). The result of weighted subcriteria were product composition (0.272), physical appearance (0.230), timeliness (0.161), suitability of volume (0.117), feed cost (0.091), time flexibility (0.053), volume flexibility (0.041), and response to complaints (0,035). The result of feed supplier assessment obtained the order from the highest to the lowest were supplier "Z"(4.376), supplier "Y”(3.621) and supplier "X” (2.772).Keyword : Analytic Network Process (ANP), Rating Scale, Feed, Supplier, Performance Assessment

Strategi Pengembangan Klaster UKM Keripik Gadung di Kabupaten Tulungagung Siti Asmaul Mustaniroh; Oni Zakiyah; Retno Astuti
JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) Vol 5, No 2 (2019): JURNAL KONSEP BISNIS DAN MANAJEMEN MEI
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/jkbm.v5i2.2201

The research objective was to determine the cluster development strategy based on product performance and quality and analyze the elements in the institutional cluster of gadung chips in Tulungagung Regency. The superior product of gadung chips in Tulungagung Regency is currently being developed in connection with the government's efforts to improve the regional economy through the application of the One Village One Product (OVOP) concept. The center of the gadung chips industry in Kalidawir Subdistrict, which is still active, produces 25 SMEs. The problems faced by SMEs in developing businesses, individuals, lack of communication and cooperation among SMEs with the Government, limited marketing and technology activities and low product quality. The method used is K-means cluster and FAHP. The results showed that the grouping of SMEs gadung chips based on the performance and quality of the products produced 2 clusters. Cluster 1st consists of 11 small-scale members and cluster 2nd consists of 14 micro business scale. Development strategy of cluster 1st by increasing innovation on product features and cluster 2nd through increased access to capital. The institutions consist of several parties involved including core industries, supporting industries, suppliers, supporting institutions and buyers. The success of the development of the gadung chips industry cluster is highly dependent on inter-institutional cooperation relationships.

EVALUASI DAN STRATEGI PERBAIKAN PRODUKSI BERKELANJUTAN USAHA PENYEMBELIHAN AYAM SKALA KECIL Luki Hidayati; Sucipto Sucipto; Retno Astuti; Herawati Herawati
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.6954

Recently, industry and consumers demand that sustainable production were necessary, one of them is chicken slaughtering. The methods to evaluating the sustainable production for small-scale chicken slaughtering has not been well established. The purpose of this study is index performance evaluation and improvement strategies formulation of sustainable production in small- scale chicken slaughtering. Key Performace Indicators (KPI) were used as the measuring instruments. Composite Index (CI) was used to compute the KPIs into Sustainable Production Performance Index (SPPI). The SPPI was compute on 16 KPIs. The CI stages is actual value of KPI measurement, normalization the KPI, weighting the KPI using Fuzzy-Analytical Hierarchy Process (F-AHP), and linear aggregation. The results showed that the Overall SPPI values at two small-scale chicken slaughtering obtained is 51.30 % and 63.99 %. Both of the Overall SPPI is classified as 'fair' by the rating standard. Generally, the improvement strategies are reduce the manufacturing costs by managing the labor costs effiently and reducing overhead costs. Increase the productivity by managing the production capacity and yield. Waste minimization by recycling the solid waste such as feathers. Improve the halal production practices by following the halal slaughtering aspects, forming internal halal management teams, and participating in halal training. The improvement strategies is expected to increase the sustainable production performance indexes in small-scale chicken slaughtering.Keywords: Composite Index; Chicken Slaughtering; Improvement Strategeies; Key Performance Indicators (KPI)

ANALISIS KUALITAS PENGEMASAN VAKUM IKAN BEKU DENGAN METODE SIX SIGMA (Studi Kasus di PT X, Pasuruan Jawa Timur) Sucipto Sucipto; Retno Astuti; Ayuningtyas Megawati
AGROINTEK Vol 12, No 2 (2018)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v12i2.4041

Quality control is carried out as one of the strategies to measure the capability of the production process. This is to identify the factors that cause products no standardized and propose improvements. During this time, there are often problems in the vacuum packaging of frozen fish. The analysis method used Six Sigma with the stages Define, Measure, Analyze and Improve. The results showed that the Critical to Quality (CTQ) of packaging process is leaking packaging, but the process is working well and it is above the industry average in Indonesia. It can be seen the value of Sigma and the final yield. Packaging leaked based on a fishbone diagram and Failure Modes and Effects Analysis (FMEA) is caused by human factors.The proposed improvement is by monitoring, guidance, and training of human resources. This is done so that the process can be towards the target 6-Sigma.

Analysis of Consumers Satisfaction and Jackfruit Chips Quality Improvement Strategy Using integration Quality Function Deployment (QFD) withAnalytical Hierarchy Process (AHP) (a Case Study in CV. Aneka Rasa, Malang) Andan Linggar Rucitra; Imam Santoso; Retno Astuti
The Indonesian Green Technology Journal Vol 3, No 1 (2014)
Publisher : Program Pascasarjana Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (681.875 KB)

The development of local food products very rapidly at this time is marked by the emergence of a variety of brands on the market. CV Aneka Rasa is a business unit that manufactures special food products of Malang with the average sales per month jackfruit chips in 2013 amounted to 97.5 kg judged more dominant than the consumers preferred other fruit crisps. Quality Function Deployment (QFD) is an effective tool that can help companies towards improving processes to meet consumer expectations. The use of QFD method needs to be integrated with other methods for obtaining the order of priority of an issue, the proper method in analyzing customer satisfaction that QFD is suitable to be integrated with AHP method. The purpose of this study was to analyze the attributes of desire and customer satisfaction with jackfruit chips Aneka Rasa and to formulate strategies to improve product quality jackfruit chips Aneka Rasa. The result of this study was that the sense of a constant volume of jackfruit chips on the tops with the value of 7.5. The highest priority of technical responses that allow recording to the CV. Aneka Rasa was the determination of the appropriate selling price with the value of 0.383. Keywords: customer satisfaction, quality improvement, QFD, AHP

Analisis Kinerja Rantai Pasok Kacang Mete (Anacardium occidentale Linn) dengan Metode Data Envelopment Analysis (DEA) di PT Supa Surya Niaga, Gedangan, Sidoarjo Santi Duwimustaroh; Retno Astuti; Endah Rahayu Lestari
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 5, No 3 (2016)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakPT Supa Surya Niaga adalah perusahaan pangan di Gedangan, Sidoarjo, Jawa Timur dengan produk utama kacang mete olahan. Penelitian ini bertujuan mengetahui efisiensi pemasok Kediri, pemasok Madura, pemasok Nusa Tenggara Barat dan perusahaan pada rantai pasok kacang mete PT Supa Surya Niaga pada tahun 2014, menganalisis variabel yang paling berpengaruh terhadap nilai efisiensi, serta mengevaluasi nilai target hasil potential improvement yang harus dipertahankan masing-masing variabel input. Metode yang digunakan adalah Data Envelopment Analysis (DEA) model DEA-CCR (Charnes, Cooper & Rhodes) orientasi input dengan variabel input yaitu cash-to-cash cycle time, lead time, biaya rantai pasok, serta fleksibilitas. Variabel output yang digunakan adalah kesesuaian standar, pemenuhan pesanan, kinerja pengiriman, dan pendapatan. Hasil penelitian menunjukkan bahwa nilai efisiensi rantai pasok untuk pemasok Kediri 93,675%, pemasok Madura 91,842%, pemasok Nusa Tenggara Barat 96,875%, serta untuk perusahaan 94,708% sehingga nilai efisiensi untuk rantai pasok kacang mete di PT Supa Surya Niaga tahun 2014 secara keseluruhan yaitu 94,275%.Variabel input yang paling berpengaruh terhadap nilai efisiensi rantai pasok kacang mete untuk pemasok Kediri adalah cash-to-cash cycle time, pemasok Madura dan Nusa Tenggara Barat yaitu variabel input lead time, sedangkan untuk rantai pasok perusahaan adalah biaya. Nilai target hasil potential improvement variabel input cash-to-cash cycle time, lead time dan fleksibilitas secara berurutan untuk pemasok Kediri yaitu 5, 7 dan 3 hari; Pemasok Madura yaitu 5, 7 dan 3 hari; Pemasok Nusa Tenggara Barat yaitu 7, 14 dan 7 hari; Perusahaan 5, 6 dan 5 hari sedangkan variabel input biaya untuk rantai pasok perusahaan adalah Rp1.225.537.523,07. Kata kunci: efisiensi, kacang mete, rantai pasok AbstractPT Supa Surya Niaga is a food company in Gedangan, Sidoarjo, East Java with processed cashew as it is main product. This study aimed to determine the efficiency of Kediri supplier, Madura Supplier, West Nusa Tenggara Supplier and the company itself in the cashew supply chain at PT Supa Surya Niaga in 2014, analyze the variables that most influence on the efficiency, and evaluate the target value from potential improvement that should be maintained by input variable. Data Envelopment Analysis (DEA)-CCR (Charnes, Cooper & Rhodes method with input oriented was used in this study. Input variables used in this study were cash-to-cash cycle time, lead time, supply chain cost and flexibility, meanwhile the output variables were standards conformance, order fulfillment, delivery performance and revenue. The result of study showed that the efficiency of Kediri supplier, Madura supplier, West Nusa Tenggara supplier, and the company itself were 93.675%, 91.842%, 96.875%, and 94.708% respectively. Overall, cashews supply chain efficiency at PT Supa Surya Niaga 2014 is 94.275%. The most influence Input variable on the efficiency were cash-to-cash cycle time for Kediri Supplier, lead time for Madura and West Nusa Tenggara supplier, and cost for the company. The target value from potential improvement of input variables cash-to-cash cycle time, lead time and flexibility in sequence for Kediri suppliers are 5, 7 and 3 days; Madura suppliers are 5, 7 and 3 days; West Nusa Tenggara Suppliers are 7, 14 and 7 days; The company supply chain is 5, 6 and 5 days while the input cost variable for the company is Rp1.225.537.523.07.Keywords: cashew, efficiency, supply chain

PENINGKATAN EFISIENSI PRODUKSI SAGON BAKAR SKALA INDUSTRI RUMAH TANGGA Panji Deoranto; Retno Astuti

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Sagon bakar tersebut mempunyai cita rasa yang enak karena gurih, tidak keras, dan tampilan bagus. Proses pengolahan sagon bakar terkendala pada proses penepungan, pemarutan, penyangraian, dan pemanggangan yang tidak efisien. Mekanisasi proses produksi sagon bakar untuk proses penepungan, pemarutan, penyangraian, dan pemanggangan ditujukan untuk meningkatkan efisiensi produksi sagon bakar. Peningkatan konsistensi mutu produk dilakukan melalui penyusunan standard operating procedure (SOP) untuk setiap tahapan pengolahan sagon bakar. Hasil kegiatan melalui fasilitasi peralatan produksi, mitra berpeluang meningkatkan kapasitas dan efisiensi produksinya. Fasilitasi alat pemarut dapat mengefisienkan proses pemarutan kelapa muda dengan kapasitas 0,5 butir kelapa/menit atau 30 butir kelapa/jam. Adanya mekanisasi penepungan di tempat produksi mitra, menyebabkan proses penepnungan menjadi lebih efisien dengan kapasitas penepungan 50-100 kg/jam. Penyangraian merupakan tahapan proses yang selama ini dilakukan secara manual menggunakan wajan. Fasilitasi alat penyangrai mekanis untuk tepung ketan dan kelapa parut, meningkatkan efisiensi poduksi sagon bakar dengan kapasitas penyangraian 5 kg/batch dengan proses pengadukan mekanis. Pemanggangan merupakan titik kritis dan bottle neck pada proses produksi sagon bakar. Kapasitas pemanggangan yang kecil menyebabkan proses produksi menjadi lama. Fasilitasi 2 buah oven bertingkat meningkatkan kapasitas pemanggangan dan memungkinkan mitra melakukan diversifikasi produk. Adanya SOP dapat meningkatkan konsistensi mutu produk sagon bakar.

PENINGKATAN KAPASITAS PRODUKSI PANGAN OLAHAN PADA KELOMPOK USAHA PRODUKTIF DI KECAMATAN SRENGAT, KABUPATEN BLITAR Panji Deoranto; Retno Astuti

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Di Kecamatan Srengat, Kabupaten Blitar, terdapat beberapa usaha produktif yang mengolah pangan seperti madumongso, sambel pecel, keripik pangsit, kue untruk yuyu, stick, dan kue bolu serta cake yang diproduksi Kelompok Wanita Tani (KWT) Mekar Jaya dan Usaha Kecil Menengah (UKM) Ananda. Permasalahan yang dihadapi oleh KWT Mekar Jaya adalah penggilingan bumbu dan kacang pada produksi sambel pecel tidak bisa dikerjakan sendiri karena tidak mempunyai alat mekanis. Penggilingan dilakukan di pasar sehingga tidak efisien. Permasalahan lain adalah pembentukan lembaran adonan pada proses produksi keripik pangsit yang masih manual sehingga membutuhkan waktu lama. Mitra juga masih mengemas menggunakan lilin sehingga beresiko pengemasan tidak sempurna. Permasalahan pada proses produksi olahan pangan di UKM Ananda adalah keterbatasan kapasitas akibat peralatan yang digunakan masih sederhana, skala rumah tangga dan kapasitas kecil. Titik kritis peningkatan kapasitas adalah pada proses pengadukan adonan dan pemanggangan. Keduanya selama ini menggunakan mixer kecil dan oven kecil. Permasalahan lain adalah proses pengemasan yang sering gagal karena alat hand sealer yang sudah tidak berfungsi dengan baik. Program ini bertujuan meningkatkan kapasitas produksi olahan pangan di KWT Mekar Jaya dan UKM Ananda. Program peningkatan kapasitas produksi dan mutu produk olahan di KWT Mekar Jaya dilakukan melalui fasilitasi peralatan produksi sambel pecel dan keripik pangsit berupa penggiling bumbu pecel dan pencetak lembaran adonan (sheeter). Perbaikan kualitas kemasan dilakukan melalui fasilitasi hand sealer dan perbaikan desain label kemasan. Program peningkatan kapasitas produksi dan mutu olahan UKM Ananda dilakukan melalui peningkatan kapasitas pemanggangan, pengadonan, dan perbaikan proses pengemasan. Perbaikan label kemasan akan dilakukan untuk kemasan keripik pangsit, sambel pecel, dan madumongso dengan fasilitasi alat pedal sealer. Dengan adanya fasilitasi peralatan ini, kedua mitra dapat meningkatkan kapasitas dan efisiensi produksi. Mitra juga telah melakukan diversifikasi produk olahannya mengguankan fasilitas peralatan dari program IbM ini.

PKM KELOMPOK USAHA KERIPIK TEMPE DI DESA TULUNGREJO, KECAMATAN BUMIAJI DAN DESA BEJI, KECAMATAN JUNREJO, KOTA BATU, JAWA TIMUR Panji Deoranto; Retno Astuti

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i1.1434

Malang, including Batu City, is a tempe-producing region with a characteristic tempe which is a dense texture. The characteristics of the typical tempe have encouraged many small industries and households that produce tempe chips. Batu City which is a tourist city with tempe chips as the main gift, makes the demand for tempe chips very high so that the market for this product is always there. This condition encourages 2 SMEs to produce tempe chips, namely "Fauzi" Tempe Chips (Mitra 1) and "Ibu Anah" UKM Tempe Chips (Mitra 2). The production process that is still done manually and using household-scale equipment by UKM Fauzi Tempe Chips and UKM Ibu Tempe causes less than optimal production results. The Problem of Mitra 1 (SME Tempe Chips "Fauzi") is the tempe chopper used is still tempe manual chopper. Problems with Mitra 2 (UKM "Tempa Chips" Ibu Anah ") are still using wooden handicrafts, the packaging process still uses hand sealers which have started to break, and the process of stripping and breaking soybeans in raw tempeh is still using a simple self-assembling machine. Management and sanitation issues are also a problem in both SMEs. The program implementation methods at both partners include increasing efficiency and capacity of Mitra 2 soybean stripping and solving, enhancing the capacity of cranes in Mitra 1, increasing packaging efficiency in partner 2, improving financial and marketing management in both partners, and assisting in the implementation of food production methods good in both partners. The team will also assist both partners with improved sanitation and assistance in the preparation and implementation of SSOP in both partners.

Co-Authors A.A. Ketut Agung Cahyawan W Abdul Rahim Afifah Ulfah Agustin, Yulianti Alda Alvita Ali Djamhuri Alvita, Alda Andan Linggar Rucitra Andriani Kusumawati Ariani, Risna Dyah Askur Rahman Ayu Mardyaning Mukti Ayuningtyas Megawati Azimmatul Ihwah Azzimatul Ihwah, Azzimatul Bella Gloria Ukhisia Dego Yusa Ali Dhita Morita Ikasari Diana Candra Melati Dinar Widyaningtyas E. F. Sri Maryani Santoso Effendi, Mas'ud Endah Rahayu Lestari Endah Rahayu Lestari Hananingsih Widya Rahmanti, Hananingsih Widya Helmi Musyaffak Heny Mardiastutik Herawati Herawati Heru Mahmudi Hidayati, Luki Imam Santoso Imam Santoso Imam Santoso Intan Nofita Sari Kamal, Muhammad Arif Kgs Ahmadi Lestari Rahayu Luki Hidayati Luki Hidayati M. Arif Kamal M. Januar Maknunah, Lu'lu Ul Miftakhurrizal Kurniawan, Miftakhurrizal Nur Hasanah Nur Hasanah Nurul Hazmi Hamidah Nyimas Ekinevita Putri Oni Zakiyah Panji Deoranto Pramitha Surya Noerdyah Putri Pangestika R. Dianasari Rahman, Mohammad Arifur Rayesa, Neza Fadia Rifan Hariri Riska Devi Nur Arin Samsudin, Mohammad Agus Santi Duwimustaroh Shyintia Atica Putri Shyntia Atica Putri Siti Asmaul Mustaniroh Soboh, Rafat Soemarno Soemarno Sri Katoningsih Sucipto Sucipto Sucipto Sucipto Sucipto, Sucipto Sukardi Sukardi Susanto, Sigit Susinggih Wijana Teti Estiasih Tiara Ariqoh Bawindaputri Usman Effendi Usman Effendi Wendra G. Rohmah, Wendra G. Wike Agustin Prima Dania Yuswono Hadi Zakiyah, Oni Zakiyah, Oni

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