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M. Syamsul Maarif

School Of Business, IPB University, Bogor, Indonesia

Author-ID : 5481220

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Public Health Social Sciences Transportation Veterinary Other

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PENGEMBANGAN INOVASI PRODUK YANG BERDAYA SAING CYPHO JELLY DRINK Casnan Casnan; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 4 No. 1 (2014): Volume 4 No 1 Maret 2014
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Beverage industry is a segment of the food industry wich is quite the trend thesedays. The industry is rapidly innovate, make changes, and have more buzzing dynamics thanthe other segments. Beverage industry was seen easier to adopt scientific concepts regardingfood ingridien functionality when compared to other food industries. Beverage industry is nolonger producing beverages to satisfy thirst, but many offer the concepts and features diversefunctionality. Eggplant Netherlands (Cyphomandra betecea Sendt.) Rich in provitamin Agood for eye health and vitamin C to treat thrush and increase endurance. Essentialminerals, such as potassium, phosphorus and magnesium were able to keep and maintaingood health. High fiber of the dutch eggplant benefit prevent cancer and constipation. Andone of the advantages of other dutch eggplant is capable of lowering high blood pressure.Beverage industry needs to be developed as the Indonesian original product that utilizeslocal commodities dutch eggplant is Cypho Jelly Drink beverages functional raw materialsbased local eggplant netherlands (Cyphomandra betecea Sendt.) lowering high bloodpressure.

INOVASI PRODUK SABUN HERBAL TRANSPARAN MENGGUNAKAN METODE MICROWAVE DARI LIMBAH PALA Kapelle I.B.D; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 4 No. 1 (2014): Volume 4 No 1 Maret 2014
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Nutmeg oil production generates waste in the form of residue distillation are containingcompound trimeristin. Innovation in the waste utilization by producing transparent herbal soapsusing the microwave method for the transesterification process. The production process usesmicrowave method requires a short time, costs and energy are small and good quality is a strength indeveloping product . This product has a market opportunity because it can compete with otherproducts, the advantages that are the effects of aromatherapy herbal ingredients.

INOVASI SISTEM AGROFORESTRY DALAM MENINGKATKAN PRODUKTIVITAS KARET ALAM Wilda Sukmawati; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 4 No. 1 (2014): Volume 4 No 1 Maret 2014
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Permintaan pasar dunia akan produk karet merupakan peluang yang cukup besarbagi negara Indonesia. Areal karet Indonesia paling luas di dunia, yang diikuti Thailand danMalaysia, namun produktivitas karet alam Indonesia lebih rendah dibandingkan Thailanddan Malaysia yang memiliki luas perkebunan lebih kecil di banding Indonesia. Sistemagroforestry diyakini secara luas memiliki potensi besar sebagai alternatif pengelolaanlahan yang utama untuk konservasi tanah dan juga pemeliharaan kesuburan danproduktifitas lahan di daerah tropis. Oleh sebab itu petani untuk menerapkan paket teknologidengan modifikasi tepat sehingga mendapatkan pengetahuan secara ilmiah. RubberAgroforestry System (RAS), adalah teknologi yang mengintroduksikan bahan tanam karetklonal ke dalam agroforest karet.

PENGEMBANGAN INOVASI TEKNOLOGI NANOPARTIKEL BERBASIS PAT UNTUK MENCIPTAKAN PRODUK YANG BERDAYA SAING Rosniyati Suwarda; M. Syamsul Maarif
JURNAL TEKNIK INDUSTRI Vol. 3 No. 2 (2013): Volume 3 No 2 Juli 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Innovation has developed nanoparticle technology in agriculture, environment,electronics, optical, and biomedical. Nanoparticle technology advancement can be achievedwith the full support of the industry, academic and government. Technological innovation isone of the main factors driving competition. Proven technological innovation plays animportant role in encouraging industrial structure changes even the creation of newindustries. With nanometer-scale particles, will produce a new type of material is super, suchas the level of violence, power delivery, and magnetic properties. Excess it will producequality products, which is not easy to wear, because the energy-saving heat-resistant, anddoes not require refrigeration. Thus, it will save operational and maintenance costs as wellas environmentally friendly. Changes in the functional properties of nanoparticles can be acompetitive product. Government policy, industry, research and education institutions andcommunities in Indonesia in the field of nano technology is not enough to make Indonesia asone of the important players in the technology. Starch as a raw material widely available innature and is the second largest biomass in nature makes a good substrate for thepreparation of nanoparticles.

KAJIAN BAURAN PEMASARAN DAN MANAJEMEN PENGETAHUAN DALAM INOVASI KABUTO INSTAN Sarinah Sarinah; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 3 No. 2 (2013): Volume 3 No 2 Juli 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Kabuto instant is a product innovation of cassava flour is dried after fermentation originSoutheast Sulawesi. New product Kabuto instant need to touch the marketing mix and knowledgemanagement (KM) in order to have a competitive edge. The concept of the marketing mix (4P) andKM, both focus on how attempts were made to support the business activities of Kabuto instantproducts to gain a competitive edge. Focus on managing the marketing mix marketing in 4 elements:(1) Product, (2) Promotion, (3) Place, and (4) Price. Management of the marketing mix will increasethe interest of consumers against products Kabuto instant. KM see the knowledge available to abusiness Kabuto instant as a major factor of success. Through knowledge of the company superiorresults can be achieved faster, cheaper and with higher quality than their competitors.Knowledge about customers, target market and other factors that may influence the likelihoodthat a faster utilization of opportunities and a more flexible response to the threat. From theperspective of a marketing mix and KM promising positive impact on the cost structure and revenuestream Kabuto instant. This paper demonstrates the advantages of using the marketing mix and theKM approach that can increase and reduce the risk of business failure by integrating bothapproaches. Management of the marketing mix requires knowledge to manage consumers, consumerknowledge and knowledge of the consumer. KM took on the role as a service provider for theconsumer, managing four (4P) in product innovation Kabuto instant. This study is based on literaturestudies.

PENGEMBANGAN GULA CAIR BERBAHAN BAKU UBI KAYU SEBAGAI ALTERNATIF GULA KRISTAL DENGAN PENDEKATAN SISTEM INOVASI Suripto Suripto; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 3 No. 2 (2013): Volume 3 No 2 Juli 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Alternative sweetener (glucose and fructose syrup) made from cassava is still imported.Potential of domestic raw materials is very large. In terms of technology and businessfeasibility, commercialization of small-scale manufacturing of liquid sugar can be done. Thisproduct is also excellent for food, beverages and medicines. The problem is the innovationprocess is not so well known in the wider community. As an alternative strategic food product,the development of this product is the responsibility of the government. The purpose of thispaper is to study the development of liquid sugar made from raw cassava with the innovationsystems approach. Innovation system which is used in this assessment is the system ofagricultural innovation by Termel, et al in Zuhal (2010). Key to the success of this developmentis the process of diffusion of innovations to investors in the centers of production and diffusionof cassava products to the public. The method used is coaching and training, campaigns andsocialization benefits products.

STRATEGI PENGEMBANGAN PRODUK SUSU KEDELAI DENGAN PENENTUAN KARAKTERISTIK PRODUK Trisna Trisna; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 3 No. 2 (2013): Volume 3 No 2 Juli 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

The aim of this paper is to descripe how a knowledge management plays a role in thedevelopment of new products with the determining of soy milk consumer characteristics andproduct characteristics by Kano method. Knowledge is a basic in decision making for newproduct development. Analysis conducted for costomer characteristic determination bydetermining costumer atribute influence buying decision and costomer clasification. Productcharacteristic in this paper uses Kano Method. The result of analysis of product characteristicshowed that halal labeling, soybean picture in packaging, inclusion of business address, ,inclusion of nutrient information, medium sweetness level are characteristic required to newproduct development of soy milk.

MANAJEMEN RISIKO INOVASI PRODUK OLAHAN SUSU SAPI BERDASARKAN TAHAPAN PROSES MANAJEMEN INOVASI Winnie Septiani; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 3 No. 2 (2013): Volume 3 No 2 Juli 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Dairy product innovation has potential to be developed to overcome the problems of lowquality of dairy produced by the farmers. This leads to rejection of dairy by the dairy containerKoperasi Unit Desa (KUD) before getting to the Industri Pengolahan Susu (IPS) and eventuallywasted. Innovation processed products are studied in this paper is a product processed at the levelof UKM using simple processing technology. Product innovation is needed to survive in thecompetitive market, but on the other hand, an important aspect in the success of innovation thatshould be considered is the risk factor. The purpose of writing this paper is to perform a riskassessment innovation dairy cows by stage approach to innovation management processcomprising the step of searching, selection, implementation and learning. Innovation risks areidentified and analyzed based on risk inovation category consists of environmental innovation,technical resources, integration, management, marketing and strategy. The next stage is measuredand analyzed by two-dimensional measurement of the value of the probability and severity values.Furthermore the final stage of this study is to determine the risk management recommendations aremade based in the value of the ranking value risk exposure.

ANALISIS FAKTOR YANG MEMPENGARUHI INOVASI PRODUK NANOENKAPSULASI EKSTRAK PEGAGAN SEBAGAI SEDIAAN UNTUK MENGATASI SELULIT Dewi Sondari; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 3 No. 1 (2013): Volume 3 No 1 Maret 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Innovation is a research, development, and/or engineering which aims to develop thepractical application of values and context of new knowledge, or new ways to apply science andtechnology that has existed in the product or production process. Anti-cellulite innovationdevelopment based on market opportunities, goals and objectives nanoencaptulation producean anti-cellulite product using nano technology. Factors thought to influence innovation incompanies such as leadership styles, personal characteristics and dynamics of the environmentand the user market factors. In an innovation planning of nanoencaptulation should attention tothe functional aspects of a component, part of the whole system works. The main purpose offunctional analysis and design stage is to define the interaction of each component with eachother.

STRATEGI TEKNOLOGI DAN MANAJEMEN INOVASI INDUSTRI TEPUNG KASAVA FERMENTASI Misgiyarta Misgiyarta; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 3 No. 1 (2013): Volume 3 No 1 Maret 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Many technology research institutes and university research and development can not beapplied by the user community and industry. The result is less a role in improving the welfare ofsociety. Required critical reviews of technology and innovation management strategies togenerate technologies relevant to the needs of society and industry. The study was conducted bytaking the case of the cassava starch fermentation industry. The purpose of this study is (a)acquired technology strategy to improve the quality of fermented cassava flour, added value,competitiveness, and usability, as well as (b) obtained by way of management or management oftechnological innovation that fermented cassava flour can be applied to the industry, providingbenefits , benefits and further foster innovation. Technology strategy fermented cassava flourindustry in the form of: (1) the development of cassava starch fermentation, (2) development ofproduct diversity flour as necessary to market the composite flour technology, (3) flour over thedough expands when made, (4) development of a product of high nutritional value withfortification technology, (5) the development of a more rapid fermentation technology, (6) thedevelopment of fermented cassava flour production technology zero waste. Management ormanagement of innovation is done by: (a) search technology required product market (easy,cheap, fast), (b) selecting appropriate technology industry capacity, (c) development oftechnology that can be controlled, (d) select technology products required penndek term and longterm. Innovation management needs to be done properly so that the resulting innovation candiindustrikan, generate benefits, maximum and sustainable benefits. Management of innovationthat will either encourage the birth of new innovations that can applied in industry and providegreater benefits.

Co-Authors - Sukir Abdu Alifah Absor, Ulil Aditya Warman Affandi, M Joko Affandi, Muhammad Joko Agung Nugroho, Bonifasius Agus Harijanto Ahmad Rifai Ahmad Rifai Ahmad Syarief Aji Hermawan Aji Hermawan Aji Hermawan Aji Hermawan Alfa Firdaus Alfiany, Hana ali, yusuf Amir Tengku Ramly An Nisaa Noor Rachmawati Andi Irawan Anggarini Sukmawati Anggraini Sukmawati Anggraini, Raden Isma Anindyajati, Albertus Digwijaya Arie Wibowo Khurniawan Arif Haendra Arif Imam Suroso Arry Ekananta Aryos Nivada Asep Taryana Asmoro, Novky Astridina, Astridina Aulia Rizky Elvandra Bahar, Fauzi Bambang Indriyanto Bambang Indriyanto Bambang Indriyanto Bandaso, Rahmat Masri Bangun, Ernalem Bastari, Iman Batubara, Siti Chairiyah Bayu Kurniawan Benar Darius Ginting Bernadus, Benny Bondan Prakoso, Bondan Buana, Chandra Budi Mulyanto Budi Setyo Utomo Budi Setyo Utomo Budi Yulianto Bustanul Arifin Bustanul Arifin Candra Novian, Yohanes Candra, Yohanes Casnan Casnan Chandra Wijaya Chandra Wijaya Dadang Sukandar Darumaya, Binar Arfa Department, administratio Desiana, Putri Mega Desiningrum, Noviana Desiningrum, Noviana Dewi Auditiya Marizka Dewi Rachmayanti Dewi Sondari Diah Restu Ayu Diah Zuhriana Dorina Hetharia Duarte, Rui Eka Sunahwati Ekananta, Arry Ekananta, Arry Ekaterina Setyawati Ekaterina Setyawati Eko Prasetyo Elham, Elham Elisa Anggraeni Enny Puspita Eriyatno . Erliza Hambali Etty Riani Evans Randongkir, Roling Fadhil, Rahmat Fadhil, Rahmat Fahadha, Rizqa Ula Fauzi, Feri FIKRI, AHMAD FATKUL Gunawan Gunawan Hamzah Hamzah Hanif Ferryanto, Hanif Hanifah, Reinanda Isfania Hardjomodjojo, Hartrisari Hari Eko Irianto Hari Wijayanto Harianto Harijanto, Agus Harri Kuswanda Hartrisari Hardjomidjojo Haryono, Adi Hasibuan, Fitriyani Hendrasyah Putra Herdian, Rifa Heri Mulianto Herien Puspitawati Herlambang Sigit Pramono Hermandi, Irman Hermanto Siregar Hermawan, Aji Hermawan, Yanda Ekaputra Hidayat, M. Fauzi Hidayat, Suryo Hidayatullah, Ismail Raihan Hubies, Aida Vitalaya I Dewa Ketut Kerta Widana I Made Sumertajaya I Nyoman Sujana Idqan Fahmi Iin Suartini Illah Sailah Ilmunandar, Alief Maulana Iman Bastari Inzi Almuntadzar Iqbal, Kiran Irfan Syauqi Beik Irman Hermadi Irwan Siswanto Iskandar, Bayu Ivalaili, Ivalaili Ivan Yulivan Iwan A Soenandi Iwan Sudirlan Jamhari Jamhari Jas, Walneg Sopia Jimad, Habibullah Johan, Daniel Joko Affandi Joko Affandi Joko Affandi Joko Affandi Joko Affandi Joko Affandi Joko Affandi Kamarusdiana, Kamarusdiana Kapelle, Imanuel B. D. Kardiyono Kardiyono, Kardiyono Karmex Siadari Karmex Siadari Kirbrandoko Kirbrandoko Klistafani, Yiyin Komar Sutriah Krishnamulya Ristandi, Dani Kurniadi, Anwar Kusuma Kusuma, Kusuma Lailan Syaufina Laily Dwi Arsyianti Lasmaida Gultom Latifatul Fajriyah Lee, Ava Lilik Kurniawan Lindawati Kartika Lisha Luthfiana Fajri Lolita Anggarini Lukman M Baga Lukman M. Baga Lukman M. Baga Lukman M. Baga Lukman M. Baga Lutfiyah, Konita M, Misbahudddin M. Joko Affandi M. Joko Affandi M. Joko Affandi M. Joko Affandi M. Joko Affandi Machfud Machfud Maliki Heru Santosa Manurung, Yanto S Marimin , Marimin Marimin Masyhur Irsyam Maulia Eka Riani Megawati Simanjuntak Misgiyarta Misgiyarta Moch. Hadi Santoso Mochamad Asep Maksum Muhammad Joko Affandi Mukhamad Najib Mulianto, Heri Musa Hubeis N S Indrasti Nandini, Nandini Nastiti S.Indrasti Nazori Djazuli Nimmi Zulbainarni Nimmi Zulbainarni Nita Amelia Noercahyo, Unggul Sentanu Nofal Alfiansyah Nofi Erni Norvita Irjadani Douw Novalinda Simanjuntak Novia Naingolan Nur Hasanah Nur Hasanah Nur Hasanah Nuraisyah, Ani Nurmala Katrina Pandjaitan Nurul Taufiqu Rochman Pamungkas, Wahyu Widji Pawenary, Pawenary Petir Papilo Praditya, Editha Prafitriandini, Ika Pranata, Sudadi Prayitno, Arief Priyo Tri Nugroho Pudji Muljono Pujo Widodo, Pujo Purwoko, Agus Putri, Kania Nurhasanah R. Rifa Herdian Rachmayanti, Dewi Rachmayanti, Dewi Rahardi, Catur Susilo Rahmah, Nadiva Awalia Rahmat Fadhil Rahmat Fadhil Rahmat Fadhil Ramadina, Dhinda Waluya Ramadyanto, Widodo Rangkuti, Zulkifli Riani Rachmawati Ridwani Sobir Rika Kusumawati Rina Mardiana Rina Uswatun Hasanah Rizki Nanditasari Rizky Surya Roni Setyawan Rosniyati Suwarda Rustam Asnawi Rustian Ruswandi, Dody Sadikin Kuswanto Saiful Bahri Saiful Umam Saleh Assagaf Saleh, Reza Sapta Raharja Saragih, Herlina Juni Risma Sarinah Sarinah Sekar Wulan Prasetyaningtyas Septi Sawandi Setiadi Djohar Setiaji, Soleh Shanti Kirana Anggraeni Sirait, Julius Iskandar Siti Amanah Siti Jahroh Siti Rosidah Sobir Sobir Sobir, Ridwani Soeharto Honggokusumo Sopyan, Dedi Sri Nurdiati Sri Prabandiyani R.W Sri Prabandiyani R.W. Sri Prabandiyani Retno Wardani Steelyana W, Evi Subkhan, Farid Subowo, Eko Sudibyo, Sri Darmadi Sudirlan, Iwan Sugoto, Himawan Arief Sukardi Sukardi Sukardi Sukardi, Sukardi Sukmawati, Anggarini Sumardjo Suprapto, Firre An Suripto Suripto Surjono H. Sutjahjo Surjono Hadi Sutjahjo Suryanto, Sony T. Susanti Susilastuti Sutanto Swastanto, Yoedhi Syaiful Anwar Syamsari Syamsari Syamsari Syamsari Syamsunasir, Syamsunasir Sylvia Tajuddin Bantacut Tajul Arifin Taufik Djatna Tengku Ariefanda Aziz Titi Candra S. Toruan, Tahan Samuel Lumban Toruan, Toruan Tri Handayani Trias Andati Triemiaty Triemiaty Triemiaty, Triemiaty Trisna Trisna Triyonggo, Yunus TSNB Hutabarat Tun Tedja Irawadi Tyas, Titisari Haruming Ujang Sumarwan Utami Ningrum, Dwi Utami, Sri Pangesti Utami, Yulistiana Endah Vonny Indah Sari Walneg Sopia Jas Warman, M. Aditya Wibisono, Yudhiawan Wilda Sukmawati Wilopo Wilopo, Wilopo Windu Partono Winnie Septiani Wirawan, Sri Mahendra Satria Yandra Arkeman Yani Yuliani Yoga, Ibnu Abi Yudha Heryawan Asnawi Yudhistira Nugraha Yuniar Palupi Yunus Triyonggo, Yunus Yusgiantoro, Purnomo Yusman Syaukat Zenal Asikin Zulfiandri Zulfiandri Zulfiandri Zulfiandri Zulkifli Rangkuti

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