Faizal Syahmurman
Universitas Padjadjaran

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PENERAPAN METODE GREEN QUALITY FUNCTION DEPLOYMENT II UNTUK PENGEMBANGAN PRODUK PADA UKM KAHLA TEMPE CRISPY SUKABUMI Dhiyaginaa Nurayuni; Roni Kastaman; Faizal Syahmurman
Mimbar Agribisnis : Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Vol 9, No 1 (2023): Januari 2023
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ma.v9i1.8502

Abstract

Tempe chips are simple preparations that have a new taste from consuming tempe. The tight competition between tempe chips business requires SMEs Kahla Tempe Crispy to continue to innovate and improve quality periodically. Tempe chips must be quality and guaranteed food safety for the community and the environment. This study aims to determine the attributes of products needed and desired by consumers Kahla Tempe Crispy with attention to the environment and costs in the production process through the method of Green quality function Deployment II. This method not only considers the quality aspect but also considers the environmental and cost aspects into the matrix, which is described in the Matrix House of Quality, Green House, Cost House, and Comparison House. House of Quality research results show there are 5 attributes that have been met by Kahla Tempe Crispy. Based on the Green House, there are 2 processes that have Critical Control Point and there are solid, liquid and gas waste from production. Through the value engineering method by replacing with a flat frying pan can reduce the cost of cooking oil for 1 year by Rp. 4.608.000. And the profit obtained by using a flatfrying  pan of Rp. 1,238,630,400 or greater Rp. 606,412,800 from a concave pan.On the matrix Concept Comparison House produces the best wok product concept for the production process of tempe chips are effective and efficient and meet the criteria Q.E.C (Quality, Environment, Cost). With the performance value of flat frying pan is higher (275) than concave frying pan (253), and the cost of flat frying pan is more economical (Rp. 347,753,592) from a concave pan (Rp. 351.968.592).
MARKETING STRATEGY AT Z&J BAKERY USING SWOT AND QSPM METHODS TO INCREASE SALES VOLUME Sonnia Kristin; Roni Kastaman; Faizal Syahmurman
Mimbar Agribisnis : Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Vol 9, No 1 (2023): Januari 2023
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ma.v9i1.8508

Abstract

Since the Covid-19 pandemic has shaken the world and caused economic activity in all countries to be depressed, each country is slowly getting back up. This is evident from the escalating market competitiveness, particularly in a time when technological advancement is moving so quickly. Therefore, it is necessary for every businessperson, like Z&J Bakery, to choose which strategies are appropriate to use. This is because the strategy that has been implemented has not been able to make Z&J Bakery achieve sales targets per month and per year. This research was carried out between November 2021 and July 2022 on Jl. Eyang Weri in Kuningan, West Java, to determine what alternative methods can be implemented and which ones should be prioritized to increase sales volume. The use of IFE, EFE, SWOT quadrant, SWOT analysis, and QSPM matrix were used in this research as a data collection method and to analyze the data obtained.. Results indicate that Z&J Bakery is in the first quadrant, which is in line with the employment of an aggressive strategy. The outcomes of the SWOT matrix are six alternative strategies that could be used. However, the priority strategy to be implemented based on the QSPM matrix is to maintain good relations and expand cooperation with new resellers through providing affordable product prices to further expand the market, because this strategy has the largest STAS score of 4.91.