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Korelasi Skor Atribut Mutu Sensori Squash Buah Pala dengan Tingkat Kesukaan Panelis Rianti Dyah Hapsari; Dewi Sarastani; Made Gayatri Anggarkasih; Annisa Kartinawati; Diana Yati; Kautsar Daffa Sudiraharjana; Dinda Marina
Poltanesa Vol 23 No 2 (2022): Desember 2022
Publisher : P2M Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/tanesa.v23i2.1941

Pala adalah tanaman asli Indonesia yang memiliki nilai ekonomi tinggi. Pala diekspor dalam bentuk biji dan fuli utuh ataupun ditumbuk. Pemanfaatan daging buah pala setelah diambil biji dan fulinya masih sangat terbatas, salah satunya adalah dengan diolah menjadi squash buah pala. Sementara konsumsi squash buah pala masih cukup rendah sehingga perlu memperkenalkan lebih lanjut ke masyarakat. Penelitian ini bertujuan untuk mengetahui intensitas atribut mutu sensori squash buah pala dan menguji korelasi antara skor atribut mutu sensori squash buah pala dengan tingkat kesukaan panelis. Berdasarkan usia, panelis dibagi menjadi dua kelompok yaitu panelis berusia tidak lebih dari 30 tahun dan panelis berusia lebih dari 30 tahun. Hasil analisis sensori menunjukkan bahwa atribut mutu penampakan squash buah pala sangat menentukan tingkat kesukaan panelis. Terdapat hubungan korelasi negatif antara respon skor penampakan (banyaknya endapan) dengan respon hedonik penampakan squash buah pala. Hal ini menunjukkan bahwa semakin banyak endapan pada squash buah pala maka penampakan squash buah pala semakin tidak disukai. Hasil uji kesukaan menunjukkan adanya perbedaan selera diantara dua kelompok panelis. Kelompok panelis yang berusia lebih dari 30 tahun cenderung lebih menyukai rasa dan aroma squash buah pala yang lebih kuat, namun tidak demikian halnya pada panelis yang berusia tidak lebih dari 30 tahun.

Pelatihan Pembuatan MPASI dengan Memanfaatkan Aplikasi Baby Meal Planner pada Kader Posyandu di Babakan, Bogor Tengah Annisa Rizkiriani; Rosyda Dianah; Annisa Kartinawati
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 1 (2023): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.9.1.112-118

Babies must be given complementary food for ASI (MP ASI) when they are 6 months old, to be able to meet their energy and nutritional needs. However, there are still many mothers who do not have enough knowledge in making MP ASI. The purpose of this activity is to train posyandu cadres in making MP ASI by utilizing an Android Base Application, Baby Meal Planner (BMP). The activity was carried out on 5‒7 October 2021 in the Babakan Village, Central Bogor District, Bogor City. The activity participants totaled 13 posyandu cadres from 7 RWs in the Village. The activity consists of 3 stages. The first stage is training in the form of pretest activities, material presentation, discussion, posttest, and MPASI menu planning assignments, the second stage is assistance in the form of participant activities to re-teach the knowledge gained on the first day, to mothers of babies who are members of Posyandu, the third stage is evaluation in the form of competition activities processing MP ASI. After attending this training, there was an increase in knowledge of 30% and skills of 14% for posyandu cadres in making MP ASI using the BMP application.

Baby Meal Planner: Aplikasi Berbasis Android untuk Perencanaan Menu Bayi Annisa Rizkiriani; Dianah, Rosyda; Kartinawati, Annisa
TEMATIK Vol 10 No 1 (2023): Tematik : Jurnal Teknologi Informasi Komunikasi (e-Journal) - Juni 2023
Publisher : LPPM POLITEKNIK LP3I BANDUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38204/tematik.v10i1.1276

Penelitian ini bertujuan untuk membuat Baby Meal Planner, sebuah aplikasi berbasis android yang membantu para ibu atau pengasuh dalam merencanakan menu untuk bayi usia 6-24 bulan. Metode yang digunakan dalam pengembangan sistem adalah teknik waterfall. Alat yang digunakan dalam pengembangan aplikasi adalah microsoft Excel, smartphone Samsung Galaxy A51, smartphone Samsung Galaxy Note 8, dan software yang digunakan dalam pengembangan aplikasi adalah Android Studio V4.1.1. Hasil dari penelitian ini adalah aplikasi berbasis android yaitu Baby Meal Planner. Aplikasi Baby Meal Planner mudah digunakan, pengguna hanya perlu memasukkan data bayi berupa berat badan (kg), tinggi badan (cm), umur (bulan), dan jenis kelamin. Selanjutnya aplikasi akan memberikan hasil berupa data status gizi, kebutuhan energi dan gizi sehari, kebutuhan energi yang harus dipenuhi dari Makanan Pendamping ASI (MP ASI) yang dibutuhkan dalam sehari. Selain itu, aplikasi ini juga menyediakan informasi pengetahuan terkait gizi untuk bayi, serta lebih dari 20 contoh resep menu MP ASI.

Optimizing Routes and Transportation Modes in Package Delivery Using the Saving Matrix Method Hidayat, Agung Prayudha; Kartinawati, Annisa; Dardanella, Derry; Siskandar, Ridwan; Angeli, Jahira; Naoval Nainggolan, Zacky; Zaky Triyoga, Faishal
Jurnal Sains Indonesia Vol 4 No 3 (2023): Vol 4 No 3 (2023): Volume 3, Nomor 3, 2023 (November)
Publisher : PUSAT SAINS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Economic growth experienced a decline in the industrial sector, especially in transportation and warehousing. One way to improve distribution performance using transportation to determine the number of fleets used for delivery is by determining distribution routes that produce the shortest distance using the saving matrix method. The research results show that the optimization of the transportation mode is 2 vehicles with route savings of 27 Km for vehicle-1, and 23 Km for vehicle-2. This has an impact on Goods Delivery Service companies being able to optimize distribution costs from saving on the number of transportation modes that have been used so far from 4 vehicles to 2 vehicles.

Peramalan Permintaan Sepatu Sandal pada UMKM Mulyaharja Kota Bogor Irawan, Suhendi; Sinaga, Antonya Rumondang; Kartinawati, Annisa; Hidayat, Agung Prayudha; Dardanella, Derry; Santosa, Sesar Husen; Indrawan, Purana; Apriliani, Fany; Yusri, Doni; Wijaya, Hendri; Pangestu, Fattah Jati; Rahmawati, Novia
Go-Integratif : Jurnal Teknik Sistem dan Industri Vol 5 No 02 (2024): Go-Integratif : Jurnal Teknik Sistem dan Industri
Publisher : Engineering Faculty at Universitas Singaperbangsa Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35261/gijtsi.v5i02.12534

MSMEs are one of the important sectors to support economic growth. In the midst of increasingly tight competition, business actors need to implement effective strategies to anticipate fluctuations in market demand so that accurate demand forecasting is a crucial step to ensure optimal stock availability. Currently, MSMEs only make predictions based on instinct and experience, not based on mathematical calculations, so that sometimes there is overstock or understock of the goods produced. This study analyzes the demand for sandals and shoes at MSME Mulyaharja, Bogor City using the moving average and exponential smoothing methods. The purpose of this study is to determine the most accurate forecasting method to optimize inventory management and minimize the risk of shortages or excess stock. Historical sales data for one year is used as the basis for the analysis. The results of the comparative analysis of forecasting errors show that the Moving average method with 2 periods provides the most accurate results, with a Mean Absolute Deviation (MAD) value of 54, Mean Squared Error (MSE) of 3380, and Mean Absolute Percentage Error (MAPE) of 18%. The conclusion of this study is that the 2-period Moving average method is the best method to be applied to Mulyaharja UMKM, by applying this forecasting method, overstock and understock of product inventory can be reduced because the amount of production produced is close to the amount of customer demand.

Implementasi Logika Fuzzy dan Aplikasi POM-QM dalam Perencanaan Produksi Bengkel Sepatu Wolloe Azis Aditama; Faiz Fajar Ramadhan; Fitri Robiah Al Adawiyah; Maulana, Jemmy Erwanda; Komala Dewi; Annisa Kartinawati
Jurnal Riset Teknik Industri Volume 4, No. 2, Desember 2024, Jurnal Riset Teknik Industri (JRTI)
Publisher : UPT Publikasi Ilmiah Unisba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29313/jrti.v4i2.5441

Abstrak. Bengkel Sepatu Wolloe adalah produsen sepatu yang memiliki tingkat produksi fluktuatif. Hal tersebut menyebabkan ketidakefisienan dalam proses produksi dan potensi kerugian finansial. Permasalahan tersebut memerlukan pemecahan solusi, perencanaan produksi yang optimal menjadi salah satu kunci keberhasilan. Penggabungan logika fuzzy dan POM-QM dapat menghasilkan keputusan perencanaan yang lebih adaptif dalam pengendalian produksi. Hasil peramalan aplikasi POM-QM untuk nilai MAPE pada metode naive sebesar 87,307% ; moving average (n=2) sebesar 70,788% ; exponential smoothing (α=0,05) sebesar 62,498%. logika fuzzy Mamdani untuk menentukan jumlah produksi berdasarkan bahan baku utama, bahan baku pendukung, biaya produksi, dan permintaan. Hasil forecasting dengan exponential smoothing (α = 0,05) memprediksi permintaan 535 pasang sepatu. Defuzzifikasi menunjukkan produksi ideal adalah 26 kodi sepatu, dengan kebutuhan bahan baku utama 18 kodi dan bahan baku pendukung 14 kodi. Biaya produksi sebesar Rp780.000, sehingga pengelolaan anggaran dan bahan baku harus efisien untuk memenuhi permintaan dan menjaga kualitas produk. Abstract. Bengkel Sepatu Wolloe is a producer of flat shoes with fluctuating production levels. This issue leads to inefficiency in the production process and potential financial losses. To address this problem, optimal production planning is key to success. Combining Fuzzy and POM-QM methods can yield more adaptive decision-making in production control. Forecasting results from the POM-QM application show MAPE values for the Naïve method at 87.307%, Moving Average (n=2) at 70.788%, and Exponential Smoothing (α=0.05) at 62.498%. The Mamdani Fuzzy logic is used to determine production quantities based on main raw materials, supporting raw materials, production costs, and demand. The Exponential Smoothing forecast (α = 0.05) predicts a demand of 535 pairs of shoes. Defuzzification indicates the ideal production level is 26 dozen shoes, requiring 18 dozen main raw materials and 14 dozen supporting raw materials. With a production cost of Rp780,000, efficient management of budget and raw materials is essential to meet demand and maintain product quality.

Korelasi Skor Atribut Mutu Sensori Squash Buah Pala dengan Tingkat Kesukaan Panelis Rianti Dyah Hapsari; Dewi Sarastani; Made Gayatri Anggarkasih; Annisa Kartinawati; Diana Yati; Kautsar Daffa Sudiraharjana; Dinda Marina
Poltanesa Vol 23 No 2 (2022): Desember 2022
Publisher : P2M Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/tanesa.v23i2.1941

Pala adalah tanaman asli Indonesia yang memiliki nilai ekonomi tinggi. Pala diekspor dalam bentuk biji dan fuli utuh ataupun ditumbuk. Pemanfaatan daging buah pala setelah diambil biji dan fulinya masih sangat terbatas, salah satunya adalah dengan diolah menjadi squash buah pala. Sementara konsumsi squash buah pala masih cukup rendah sehingga perlu memperkenalkan lebih lanjut ke masyarakat. Penelitian ini bertujuan untuk mengetahui intensitas atribut mutu sensori squash buah pala dan menguji korelasi antara skor atribut mutu sensori squash buah pala dengan tingkat kesukaan panelis. Berdasarkan usia, panelis dibagi menjadi dua kelompok yaitu panelis berusia tidak lebih dari 30 tahun dan panelis berusia lebih dari 30 tahun. Hasil analisis sensori menunjukkan bahwa atribut mutu penampakan squash buah pala sangat menentukan tingkat kesukaan panelis. Terdapat hubungan korelasi negatif antara respon skor penampakan (banyaknya endapan) dengan respon hedonik penampakan squash buah pala. Hal ini menunjukkan bahwa semakin banyak endapan pada squash buah pala maka penampakan squash buah pala semakin tidak disukai. Hasil uji kesukaan menunjukkan adanya perbedaan selera diantara dua kelompok panelis. Kelompok panelis yang berusia lebih dari 30 tahun cenderung lebih menyukai rasa dan aroma squash buah pala yang lebih kuat, namun tidak demikian halnya pada panelis yang berusia tidak lebih dari 30 tahun.

Evaluation of Rengginang MSME Production Performance with the Implementation of Quality Function Deployment (QFD) Irawan, Suhendi; Adisty, Revinia; Dardanella, Derry; Indrawan, Purana; Risyahadi, Sazli Tutur; Wijaya, Hendri; Kartinawati, Annisa; Apriliani, Fany
SITEKIN: Jurnal Sains, Teknologi dan Industri Vol 22, No 2 (2025): June 2025
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/sitekin.v22i2.37501

This study aims to evaluate the production performance of Micro, Small, and Medium Enterprises (MSMEs) in rengginang production using the Quality Function Deployment (QFD) approach. Rengginang is a traditional Indonesian snack made from sticky rice, which has economic and cultural value but faces challenges in production consistency, hygiene, and capacity due to manual processing methods. The QFD method was applied to translate six key customer needs—such as production speed, hygiene, capacity, consistency, quality control, and product variation flexibility—into technical characteristics through the House of Quality (HoQ) matrix. Results showed that the most critical production need was achieving a drying process of no more than one day, followed by hygienic handling. These were translated into technical priorities such as high-speed drying machines and closed-drying systems. The relative weight analysis indicated that these technical improvements had a high impact on production performance with relatively moderate implementation complexity. This study provides MSME actors with a structured model to improve production efficiency and competitiveness based on customer-oriented planning. Keywords: Quality Function Deployment (QFD), House of Quality, MSMEs, Rengginang, Production Performance

Evaluation of Work Posture Using RULA and REBA Methods and Ergonomic Intervention Design in a Brownies SME in Bogor Rahmawati, Novia; Indrawan, Purana; Kartinawati, Annisa; Dardanella , Derry; Pangestu, Fattah Jati; Rafandita, Aurelia; Zidan, Akhfas; Masithoh, Cinthya D.; Anggraeni, Desvita; Yunanto, Dyanchalenda H.; Ocsadira, Kaila F.; Nainggolan, Najwa S.
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.v9i4.8065

This study aims to analyze ergonomic conditions and occupational safety in one of brownies SME, particularly in activities involving raw material lifting, gas cylinder handling, and product packaging. The methods employed include RULA and REBA to evaluate working postures, as well as direct observation of environmental factors. The findings indicate that most worker activities fall into the medium to high risk categories, which may lead to MSDs. The RULA and REBA assessment scores indicated high ergonomic risk levels, with scores of 7 and 10 for the sack-carrying posture, 4 and 5 for the water gallon lifting posture, and 5 and 9 for the squatting posture during packaging, respectively. Workplace environmental factors were also found to be suboptimal, with poor cleanliness and sanitation that could endanger workers. As corrective measures, this study proposes the design of a multi-purpose handling trolley for transporting sacks and gas cylinders, along with an ergonomic table and chair to support workers during the packaging process. These interventions are expected to reduce injury risks, improve comfort and hygiene, and enhance worker productivity. Thus, the application of ergonomics and occupational safety principles is proven essential in creating a safe, healthy, and efficient working environment in small-scale food industries.

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