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All Journal Jurnal Sain Peternakan Indonesia Jurnal Agroindustri Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS Teknologi dan Industri Pertanian Indonesia
Evanila Sivia
UNIVERSITAS BENGKULU
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Education Electrical & Electronics Engineering Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences Veterinary Other

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BUSINESS COMPETITIVENESS IMPROVEMENT ANALYSIS ON DRY FISH PROCESSING INDUSTRY IN BENGKULU CITY Evanila Silvia; Sigit Mujiharjo; Yuwana Yuwana; Kurnia Herlina Dewi
Jurnal Agroindustri Vol. 5 No. 1 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.1.1-11

Abstract

Purpose of this research was to identify environmental factors in terms of strength, weakness, opportunity, and threat influencing dry fish processing industry position, and formulating strategic to improve competitiveness the dry fish processing industry in Bengkulu City.  Method applied was descriptive analysis using SWOT matric, EFE matric, IFE matric.  Research location was in Bengkulu City which was selected on purpose. Respondents were academic (1 person), bureaucrat (1 person), practical person (2 person). Result of the research showed that the internal factor consisted 12 strength strategic factors and 15 weakness strategic factor.  The external strategic factor was composed by 13 opportunity strategic factors and 6 threat strategic factors. Strategic factor being capable to improve competitiveness were 1) product diversityin term of labeland market segment, 2) quality product improvement that capable to specify, and 3) improve sale service.
YSD UNIB 12 SOLAR DRYER PERFORMANCE FOR ROBUSTA CAFFEE DRYING Simon Julian Sastro; Yuwana Yuwana; Evanila Silvia
Jurnal Agroindustri Vol. 4 No. 2 (2014)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.4.2.78-85

Abstract

This article presents the results of research that aims to determine the performance of the dryer YSD UNIB 12 in dry Robusta coffee. Observation parameters are divided into two test groups, namely: Test performance of the dryer without a test load and dryers with load performance. Parameter observations on no-load test include temperature and relative humidity in the dryer and outside the dryer (control) while the parameters of observation to the test with a load includes temperature and humidity inside and outside the dryer, coffee moisture content decreased with the thickness of the drying 5 cm, 7 cm and 9 cm and capacity dryers. From the no-load test observations, the average temperature conditions outside air ranged between 26°C - 33°C and relative humidity of 63% - 92%, smoking can increase the drying chamber temperature between 30°C - 45°C and relative humidity 43% - 82%. Test observations with the load on the outside air conditions 29°C - 32°C and a relative humidity of 59% - 79%, the temperature inside the kiln reaches between 36°C - 40°C and relative humidity ranged between 44% - 58% while decreasing moisture content of coffee following equation MC = 59.61 e-0, 03t for drying 9 cm thickness, MC = 61,16e-0, 03t for drying 7 cm thickness and MC = 62.39e-0, 03t for drying thickness of 5 cm. Of these equations are known to use the dryer drying speed is slower than the traditional drying but use a dryer can save an area of 1,09-fold.
AN IMPORTANCE PERFORMANCE ANALYSIS ON ‘KERIPIK BELEDANG’ BENGKULU ATRIBUTES AS SATISFACTION QUALITY MEASURE IN FOOD INDUSTRY Zulman Efendi; Evanila Silvia; Reko Rahmad Wijaya
Jurnal Agroindustri Vol 8, No 1 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.1.26-33

Abstract

Costumer satisfaction is  comparison beetwen costumer’s expected satisfaction and actual performance.  The aims of research were to identify the Beledang Chips attributes that consumers need, improvement factor (IF), determine the costumer satisfaction index (CSI) and get a map attributes of beledang chips. The research was conducted by purpossive sampling.   The result showed  there were 13 attributes considered by consumers for their interest in Beledang Chips. The highest score of IF was color,  CSI level was 0.93 that classified as highly satisfied. Based on attributes mapping, average satisfaction and importance performance were 3.93 and 4.30. There was the color product in quadrant A for top priority, then packaging practices, packaging capabilities, oily impression, price suitability, without preservatives in quadrant B for keep up the good work, then lay out and attractive illustration, variant packaging,  packaging colors, special pricing, cruncy, uniformity of size in quadrant C for low priority, and discount in quadrant D for not expected. Thus, the business  development of Beledang Chips Bengkulu can follow the advice as the awareness of the research results.
FINANCIAL ANALYSIS AND DEVELOPMENT STRATEGY OF BAYTAT CAKE “ADN” INDUSTRY IN BENGKULU CITY ANPI SETYAWAN; EVANILA SILVIA; HIDAYAT KOTO
Jurnal Agroindustri Vol 8, No 1 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.1.71-79

Abstract

The purpose of this research is to determine the potency of “ADN” Baytat cake business, to analyze internal and external analysis of Baytat cake industry and to formulate business strategy to improve competitiveness. Data collection used observation method, interview and questionnaire distribution. Respondents consisted of 10 people consisting of 5 practitioners, 2 from government agencies and 3 from academics. Financial analysis is done descriptively quantitative, to know Total Cost, Net Benefit, B/C Ratio, Break Event Point and Return on Investment. Meanwhile, to design alternative competitiveness strategies using SWOT analysis (Strengths Weaknesses Opportunities Threats). The results showed that: 1) the business potential of “ADN” industry is very profitable and feasible to be developed; 2) based on internal and external environmental analysis, ADN's industry lies in the first quadrant position, and 3) the right strategy to implement is the SO (Strength-Opportunities) strategy that uses the power to exploit opportunities; increase production volume, maintain product quality, Cooperate with government agencies to assist capital and establish good relationships with suppliers as well as supervise the raw materials sent.
Peningkatan Pendapatan Peternak Melalui Penggunaan Pakan Sakura Blok pada Sapi Perah di Gapoktan Sumber Mulya Kecamatan Kabawetan Kabupaten Kepahiang Propinsi Bengkulu Jarmuji jarmujii; E. Silvia; E. Sulistyowati
Jurnal Sain Peternakan Indonesia Vol 13, No 1 (2018)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.13.1.1-7

Abstract

Pelaksanaan demplot dilakukan selama 2 bulan (60 hari) dengan menggunakan metode bujursangkar latin dengan 4 perlakuan dan empat ulangan. Setiap periode perlakuan dilakukan selama 15 hari. Perlakuan dalam demplot antara lain  D0 (100% rumput alam), D1 (rumput alam + Sakura blok 300 gr/hari), D2 (rumput alam dan Sakura blok 600 gr/hr) dan D3 (rumput alam + Sakura blok 900 gr/hari). Hasil demplot menunjukkan bahwa produksi susu tertinggi dihasilkan pada ternak sapi perah yang mendapat pakan tambahan Sakura blok plus 600 gr/ekor/hari yaitu 10,87 liter/hari, diikuti dengan 10,12 liter/hari pada kelompot ternak sapi perah yang mendapat Sakura blok 900 gr/ekor/hari dan 9,09 pada kelompok ternak yang mendapat pakan Sakura blok 300 gr/ekor/hari. Sementara yang tidak mendapat pakan tambahan Sakura blok plus rata-rata produksi susu hanya 7,25 liter/hari. Berdasarkan hasil analisis pendapatan, pendapatan tertinggi diperoleh pada ternak sapi perah yang mendapat pakan tambahan 600 gr/ekor/hari yaitu Rp.8.517.167,-/bulan untuk empat ekor sapi. Sementara kelompok ternak yang tidak mendapatkan pakan tambahan Sakura blok hanya menghasilkan laba bersih sebesar Rp.4.986.667,-. Sapi perah yang diberi pakan tambahan Sakura blok sebesar 300 gr/ekor/hari dan 900 gr/ekor/hari masing-masing memperoleh laba bersih sebesar Rp.6.579.167,- dan Rp.7.365.167,-.Kata kunci: sapi perah FH, produksi susu, Sakura blok, laba
Peningkatan Produksi Susu dan Income Over Feed Cost (IOFC) Kambing Perah dengan Penambahan Katuk (Sauropus adrogunus) dan Kunyit ( Curcuma longa) pada Sakura Blok Jarmuji Jarmuji; D. Suherman; E. Silvia; I. Apriyani
Jurnal Sain Peternakan Indonesia Vol 13, No 3 (2018)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.13.3.310-317

Abstract

Demplot dilaksanakan selama 40 hari menggunakan rancangan bujur sangkar latin dengan 4 perlakuan dan 4 ulangan (Gasperz, 1991). Masing-masing perlakuan dilaksanakan selama 10 hari (4 hari periode adaptasi dan 6 hari periode koleksi data). Perlakuan yang dilakukan di dalam Demplot (D) antara lain: D1(sakura blok), D2 (sakura blok+25 katu +2% kunyit), D3 (sakura blok +4% kunyit) dan D4 (sakura blok + 4% katu). Kambing perah yang digunakan dalam demplot adalah bengsa kambing Peranakan Etawa (PE) dengan berat rata-rata 50 kg, Pakan yang diberikan pada masing-masing perlakuan berupa hijauan (4 kg Indigofera sp: 1 kg Brachiaria decumbens), dan 4 kg ampas tahu (rekomendasi dari LPPB Pondok Kubang). Sakura blok diberikan sebanyak 150 gram/ekor/hari pada masing-masing kambing.hasil demplot menunjukan bahwa produksi susu tertinggi pada D4 yaitu sebesar 2.664,4 ml/ek/hari diikuti oleh  D2 (2,622.7 ml / ek / hari), D3 (2,456,2 ml / ek/ hari) and D1 (2,425 ml / ek /hari). Meskipun biaya ransum yang dikeluarkan pada D4 relatif paling tinggi diantara kelompok demplot, namun Income Over Feed Cost (IOFC) yang diperoleh juga relatif tinggi yaitu sebesar Rp,60.354/ekor/hari.sementara D1, D2 dan D3 IOFC yang diperoleh sebesar Rp54.859, Rp59.494   dan Rp55.484    Kata kunci : kambing perah, produksi susu, sakura blok, IOFC
PENINGKATAN KAPASITAS MASYARAKAT DESA RINDU HATI DALAM PENGEMASAN PRODUK UNGGULAN Yessilia Osira; Evanila Sivia; Septri Widiono
DHARMA RAFLESIA Vol 17, No 2 (2019): DESEMBER (ACCREDITED SINTA 5)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/dr.v17i2.10062

Abstract

Community capacity building is an effort to increase the ability, skills, understanding, attitudes, values, relationships, behavior, motivation, resources, and conditions that enable each individual, organization, network and wider system to carry out functions them and achieve the stated development goals from time to time. Based on this understanding, Bengkulu University through community service activities made efforts to increase the capacity of residents of Rindu Hati Village in Processing Superior Products. The method used in the activity was the socialization of a Home Industry Product (PIRT) permit and the introduction and practice of packaging superior products in the form of processed papaya foods and processed red picking coffee. The results of this activity show that there is a growing awareness that packaging superior village products and PIRT management are requirements that the products produced can be widely marketed to the community.
Analisis Kepuasan Konsumen Terhadap Kue Baytat Bengkulu Eka Kurniati; Evanila Silvia; Zulman Efendi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 8, No 2 (2016): Vol.(8) No.2, October 2016
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (840.741 KB) | DOI: 10.17969/jtipi.v8i2.6784

Abstract

The aim of research was to identify the attributes that baytat consumers want, determine the customer satisfaction of baytat cake and get a map attributes of baytat cake. Locations were selected intentionally (purposive). Variables and attributes used are: 1) quality of product (color of cake, aroma of cake, texture of cake, taste of cake, and the shelf life of product), 2) packaging products (appeal illustration, color packaging, capabilities of packaging to protect the product, practicality packaging) and 3)  price of product. Identify the attributes that consumers want analyzed by validity and reliability test; used 22 respondents. Level of customer satisfaction was analyzed by CSI (Customer Satisfaction Index) and map attributes were analyzed using Importance Performance Analysis (IPA); total respondents are 100 consumers with convenience sampling technique. The results showed that the attributes that consumers want baytat is an attraction illustration, color packaging, packaging capabilities protect products, practical packaging, the color of the cake, cake aroma, the texture of the cake, cake flavor, shelf life of products and product prices. CSI analysis results indicate the level of customer satisfaction with cake baytat of 80.41%. Map quadrant of the following attributes: quadrant 1 (the color of the cake and the price of the product), Quadrant II (cake flavor, aroma of cookies and texture of the cake), Quadrant III (packaging capabilities, appeal of the packaging and packaging color) and Quadrant IV (the shelf life of product and practicality packaging).
Co-Authors ANPI SETYAWAN D. Suherman E. Sulistyowati Eka Kurniati HIDAYAT KOTO I. Apriyani Jarmuji Jarmuji Kurnia Herlina Dewi Osira, Yessilia Reko Rahmad Wijaya Septri Widiono Sigit Mujiharjo Simon Julian Sastro Yessy Rosalina Yuwana Yuwana Zulman Efendi