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Sekar Ayu Wulandari
Politeknik Negeri Jember
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Penerapan Metode FMEA Dan AHP Dalam Penentuan Prioritas Mitigasi Risiko Produksi Puding Buah Pada Umkm Salad Buah Rahma (SBR) Dzurotun Nafisah; Sekar Ayu Wulandari; Dini Nafisatul Mutmainah; Cindiah Syahnaz S
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2753

Abstract

This study aimed to identify production risks and determine mitigation strategy priorities for fruit pudding production at Salad Buah Rahma (SBR) MSME using the Failure Mode and Effect Analysis (FMEA) and Analytical Hierarchy Process (AHP) methods. A descriptive mixed-methods approach was employed, combining qualitative and quantitative techniques. Qualitative data were obtained through observations, interviews, and documentation to identify potential production risks, while quantitative data were collected using FMEA assessment sheets and AHP questionnaires. Respondents were selected through purposive sampling and consisted of the business owner, production supervisor, production workers, academics, and similar business practitioners with knowledge of production processes and risk management. The FMEA method was applied to evaluate each potential failure based on Severity (S), Occurrence (O), and Detection (D), producing a Risk Priority Number (RPN) for each identified risk. The results identified three priority risks: incomplete production Standard Operating Procedures (SOP) with an RPN of 512, storage facility failure with an RPN of 441, and incorrect ingredient measurement with an RPN of 392. These risks were subsequently used as criteria in the AHP analysis to determine the priority of mitigation strategies. The AHP results indicated that developing and implementing detailed SOPs was the highest-priority strategy with a global weight of 0.3279 (32.79%), followed by production process improvement at 0.2517 (25.17%), storage facility improvement at 0.2167 (21.67%), and employee training at 0.2037 (20.37%). The findings indicate that integrating FMEA and AHP provides a systematic approach for identifying priority production risks and selecting effective mitigation strategies. The recommended strategies are expected to improve production consistency, maintain product quality, reduce production failures, and strengthen risk management practices, thereby supporting the operational sustainability and competitiveness of food-based MSMEs.
Optimalisasi Keterampilan Usaha Mikro Rumah Tangga Melalui Pelatihan Desain Kemasan dan Pemasaran Digital pada Ibu-Ibu PKK Julia Agustina; Sekar Ayu Wulandari; Cindiah Syahnaz; Taufiq Rahman Humaidi; Reivansyah Arya Gumilang; Wandilon Wandilon
INTEGRITAS : Jurnal Pengabdian Vol 10 No 1 (2026): JANUARI - JULI
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat - Universitas Abdurachman Saleh Situbondo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/integritas.v10i1.7366

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk mengoptimalkan keterampilan usaha mikro rumah tangga melalui pelatihan desain kemasan dan pemasaran digital bagi ibu-ibu PKK. Pelaku usaha mikro berbasis rumah tangga umumnya menghadapi kendala dalam aspek pengemasan produk dan strategi pemasaran, sehingga daya saing dan nilai tambah produk relatif rendah. Padahal, kemasan yang menarik dapat meningkatkan persepsi konsumen terhadap kualitas produk, sementara pemasaran digital memungkinkan jangkauan pasar lebih luas dengan biaya yang efisien. Metode pelaksanaan kegiatan meliputi sosialisasi kebutuhan, pelatihan teori, dan praktik langsung. Materi yang diberikan mencakup prinsip desain kemasan, penyusunan label sesuai standar PIRT, serta strategi pemasaran digital melalui media sosial seperti Instagram, Facebook, dan WhatsApp Business. Hasil kegiatan menunjukkan bahwa peserta mampu menghasilkan desain kemasan sederhana namun menarik, memahami pentingnya informasi label produk, serta mulai memanfaatkan media sosial untuk promosi dan penjualan produk. Evaluasi melalui kuesioner kepuasan menunjukkan peningkatan pemahaman dan keterampilan peserta. Kegiatan ini memberikan kontribusi nyata dalam meningkatkan kapasitas ibu-ibu PKK dalam mengembangkan usaha mikro berbasis rumah tangga dan diharapkan berlanjut dengan program pendampingan branding serta penguatan jejaring pemasaran.
Analisis Nilai Tambah dan Strategi Pengembangan Ubi Jalar sebagai Bahan Pangan Subtitusi Tepung Terigu di Kabupaten Mojokerto, Jawa Timur Dini Nafisatul Mutmainah; Ahmad Haris Hasanuddin Slamet; Sekar Ayu Wulandari
JURNAL AGRIBISNIS Vol. 15 No. 1 (2026): Jurnal Agribisnis Volume 15 Nomor 1
Publisher : Program Studi Agribisnis, Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/1vztx698

Abstract

Sweet potato is a local commodity with great potential for development into alternative flour due to its abundant raw material availability and good nutritional content. This study aimed to analyze the added value of sweet potato processing into local flour and formulate a development strategy as a food substitute for wheat flour in Mojokerto Regency, East Java. The research method used was descriptive and analytical with quantitative and qualitative approaches. The value-added analysis was conducted using the Hayami method, while the development strategy formulation was analyzed using the SWOT method. The results showed that processing sweet potato into local flour produces an added value of IDR 22,000/kg with a value-added ratio of 62.85% and a profit level of 98.66%, indicating that this business is feasible and economically profitable. Based on the SWOT analysis, recommended development strategies include increasing product promotion, developing healthy food-based product innovations, gradual technology investment, and strengthening consumer education. Overall, the development of sweet potato flour has the potential to increase the economic value of local commodities while supporting national food security.
Analisis Pengendalian Kualitas Produk Bakso dengan Metode Statistical Process Control (Spc): Studi Kasus UMKM Bakso Mandiri di Sidoarjo Muhammad Luthfi Khumaidi; Rahmat Dhandy; Sekar Ayu Wulandari; Julia Agustina
Studia : Journal of Humanities and Education Studies Vol. 1 No. 4 (2026): May: Studia: Journal of Humanities and Education Studies
Publisher : CV Edukastra Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.66749/4ts9wv75

Abstract

Product quality is an important factor in maintaining competitiveness and customer satisfaction. This study aims to identify product defects, analyze production process stability, determine the causes of defects, and propose improvements at Bakso Mandiri SME in Sidoarjo using the Statistical Process Control (SPC) method. Data were collected from 4.000 meatballs through 20 observations and analyzed using check sheets, p-control charts, Pareto diagrams, Ishikawa diagrams, and attribute process performance analysis. The results showed that the dominant defect was texture defects (7%), followed by size defects (5.59%), color defects (5.5%), and shape defects (4.9%). The production process was generally under statistical control, although on observation point for texture defects exceeded the upper control limit. The causes of defects were related to human factors, methods, materials, machines, environment, and measurement. Recommended improvements include consistent implementation of srandard operating procedures (SOPs), stricter raw material supervision, employee training, and continuous application of SPC to reduce product defects and improve product quality.
Co-Authors Abdulah, Zeni Malik Adi Sucipto, Adi Adinda Aisyah Rahman Agustia Dwi Pamujiati Ahmad Fahriyannur Rosyady Ahmad Fahriyannur Rosyady, Ahmad Fahriyannur Ahmad Haris Hasanuddin Slamet Ahmad Haris Hasanudin Slamet Akbar Maulana Firmansyah Amartiwi, Utih Aminudin Azis Anik Zainiyyah Apriani, Fanecia Ardiansyah, Helmy Aritiya Liawidiyanti Hermini Asmunir Cantika Putri Hapsari Cindiah Syahnaz Cindiah Syahnaz S Dzurotun Nafisah Ega Fadhilah Akbar Fairuz Nadhifah Farikha Auliza Fatinia, Lilis Ayu Firnanda, Aprinda Dewi Yudian Halimun, Naomi Hasanudin Slamet, Ahmad Haris Humaidi, Taufiq Rahman Imaroh Nurul Izzah Inaya Rahmasari Intan Putri Ekawati Jafri Kasyful Hujbi Jannah, Warda Rohmatul Julia Agustina Kaila Tirta Tri Meifa Kirana Kusumaningrum Laksono Trisnantoro Lukman Hakim Maulana Firmansyah, Akbar Ma’ruf, Muhammad Mochammad Rifki Ulil Albaab Muhammad Haris Suhud Muhammad Luthfi Khumaidi Mutmainah, Dini Nafisatul Nadhifah, Fairuz Nasrudin, Ahmad Nasri Niza Nurmalasari Nopi Ariyola Nopi Ariyola Nurwahyuningsih Nurwahyuningsih Pranata, Irzaq Galuh Priyatno, Aditya Rachman Rabbani Ischak Rachmah Tri Inayah Rafly Rizqullah Rahma Dita Widya Astuti Rahma Dita Widya Astuti Rahman Humaidi Rahmat Dhandy Rahmat Dhandy Rasyidah Aisy Ariyanto Reivansyah Arya Gumilang Risma Damayanti Rizqullah, Rafly Septine Brillyantina Septine Brillyantina Siska Elvani Ubaidilla, Wildanu Via Ade Lestariana Wandilon Wandilon Wildanu Ubaidillah Wulandari, Sholihah Ayu Yusuf, Hudaidah