Article Per Year (5 Year)
p-Index From 2020 - 2025
0.947
P-Index
This Author published in this journals
All Journal SOCA: Jurnal Sosial Ekonomi Pertanian Agridevina : Berkala Ilmiah Agribisnis AGRARIS: Journal of Agribusiness and Rural Development Research BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks Dinamisia: Jurnal Pengabdian Kepada Masyarakat Surya Abdimas Jurnal Risalah Kebijakan Pertanian dan Lingkungan Prosiding Seminar Nasional Program Pengabdian Masyarakat
Widodo, Widodo
Program Studi Agribisnis, Fakultas Pertanian, Universitas Muhammadiyah Yogyakarta
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Medicine & Pharmacology Social Sciences Other

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 14 Documents
Search

 1   2 
Sikap Konsumen terhadap Produk Donat Berbahan Mocaf Sebagai Pengganti Tepung Terigu (Studi Eksperimen pada Konsumen Donat di Universitas Muhammadiyah Yogyakarta) Fadilah, Arsy Nur; Widodo, Widodo; Widodo, Aris Slamet
AGRARIS: Journal of Agribusiness and Rural Development Research Vol 1, No 2: July - December 2015
Publisher : Program Studi Agribisnis, Fakultas Pertanian, Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (475.478 KB) | DOI: 10.18196/agr.1218

Abstract

The aims of this research were to identify consumer attitude toward all kinds of donut atribute which made from wheat flour and mocaf; and to compare consumer attitude toward all types of  subtitution phase of donut. The respondents of this research were 45 respondents which accidentally taken from the buyers.  The method of this research was eksperimental with the object were donut with 30% and 50% mocaf substitution ingredients and without mocaf substitution as a control. The data was gained in March 2015. Fishbein model was used to identify consumer’s attitude toward donut attribute which consist of taste, tekstur, shape, size, colour, and price; whereas Friedman test was used  to compare consumers attitude toward donut with all types of substitution. The result of this research were showed that taste attribute and tekstur attribute was more considered in choosing donut product; and there was no significant difference in consumer attitude toward donut with mocaf substitution.
Minat Konsumen Terhadap Beras Organik di Daerah Istimewa Yogyakarta dan Jawa Tengah Widodo, Widodo; Kamardiani, Diah Rina; Rahayu, Lestari
AGRARIS: Journal of Agribusiness and Rural Development Research Vol 2, No 2: July - December 2016
Publisher : Program Studi Agribisnis, Fakultas Pertanian, Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (187.352 KB) | DOI: 10.18196/agr.2234

Abstract

Various cases of food poisoning has caused people to more selective in choosing food by taking into account the health and food safety. Consumer awareness and preferences towards healthy food has resulted an increasing on consumption of organic food. This study aims to explain the consumer perceptions of organic rice, and its effect on consumer buying interest. The study was conducted by analized and interviewed 120 respondents. The binomial logit regression analysis was applied to explain the influence of consumers perception on agricultural products. This research shows the consumers of organic rice come from various groups of people, most of them are from fixed-income consumer, high level of education, and small size family. Consumers of organic rice has a high concern on their family, has a perception on high level of purity, and has high concern on the health of agricultural environment. However, consumers perception on organic farming practices was in moderate category. Organic agricultural products are still perceived as a high price product. Consumer interest on consuming organic rice would increase due to an increasing on consumer concerns on the family, perception of purity, concern on agriculture environmental health, and perception of the practice of organic farming.
Factors Affecting to Consumers’ Attitude towards Halal Label on Nugget and Sausage Packaging: A Case Study on Housewives at One Residential in Yogyakarta City Widodo, Widodo; Rusimah, Siti Yusi; Choirunnisa, Novita
AGRARIS: Journal of Agribusiness and Rural Development Research Vol 4, No 1: January-June 2018
Publisher : Program Studi Agribisnis Fakultas Pertanian Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (167.435 KB) | DOI: 10.18196/agr.4158

Abstract

Halal status of meat products is a credence attribute which is not visible and cannot be verified by consumers. Therefore, halal label is an important cue for consumers about the halal meat product. This study aimed to measure the consumers’ attitude and to clarify the demographic and psychological factors that affected the consumers’ attitude towards halal label on nugget and sausage packaging. The data of this study was collected in 2016 at one residential in Yogyakarta City. Meanwhile, respondents of 50 Muslim housewives were selected through simple random to fill out the self-administered questionnaire. To measure consumers’ information was used a 5 Likertscale of statement. While a binary logistic regression model was employed to analyse the effects of the demographic and psychological factors on consumers’ attitude. The results show that respondents of housewife perceived the label of council of certification, Arabic script of halal, and food ingredient could very well indicate the halal nature of nugget and sausage. Furthermore, respondents of housewife tend to use them to investigate the halal nature. The demographic factor which affected the variation of consumers’ attitude towards halal label was households’ expenditure of food, meanwhile the psychological factor which affected the variation of consumers’ attitude towards halal label was family habit of purchasing halal foods. Based on this results can be concluded that the respondents of housewife strongly believe on halal label on nugget and sausage packaging but they do not examine thoroughly. Respondent of housewife’s attitude toward halal label improved due to an increasing on households’ expenditure on food and a well family habituation.
ANALISIS FUNGSI HARGA HEDONIK PADA BERAS ORGANIK DI KABUPATEN SRAGEN PROPINSI JAWA TENGAH Widodo, Widodo; Darwanto, Dwidjono Hadi; Mulyo, Jangkung Handoyo; Jamhari, Jamhari
Berkala Ilmiah AGRIDEVINA Vol 1, No 1 (2012): Berkala Ilmiah Agribisnis Agridevina
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/adv.v1i1.1297

Abstract

Dalam prakteknya, para pedagang menentukan harga beras berdasarkan karakteristiknya. Produk pertanian organik termasuk beras, merupakan produk yang dalam praktek pertanian berada dibawah standar, tetapi sering memberikan kinerja buruk. Produk pertanian organik memiliki citra yang lebih baik bagi konsumen. Penelitian ini bertujuan untuk menguji pengaruh karakteristik pada harga beras organik. Penelitian ini menggunakan 62 orang sebagai sampel dari konsumen beras organik. Analisis harga hedonik dilakukan dengan model regresi semilog. Karakteristik beras organik diukur dengan menggunakan dimensi subyektif. Hasil analisis menunjukkan bahwa beras kepala, tekstur, dan manisnya memberikan efek positif pada harga beras organik, sedangkan kandungan kapur dari biji-bijian memberikan efek negatif. Hasil ini konsisten dengan penelitian sebelumnya yang menggunakan dimensi kualitas obyektif.
Kewirausahaan Jamur Tiram Di Pondok Pesantren Widodo, Widodo; Kamardiani, Diah Rina; Aini, Lis Noer
Berdikari: Jurnal Inovasi dan Penerapan Ipteks Vol 4, No 1 (2016): February
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/bdr.413

Abstract

Pondok pesantren Asy Syifa’ dan Ar Rahmah menerapkan pola “kepesantrenan” dengan fokus hafalan Al-Qur’an (tahfidul Qur’an). Santri menempuh pendidikan di Pondok Pesantren Asy Syifa’ setelah menyelesaikan pendidikan dasar (SD) atau setelah menyelesaikan pendidikan setingkat SMP. Pondok Pesantren menyelenggarakan pendidikan formal keagamaan Islam setingkat SMP dan SMA. Setelah lulus pendidikan setingkat SMP beberapa santri memutuskan untuk berpindah tempat pendidikan atau berhenti mengikuti pendidikan, namun pada umumnya santri yang memilih berhenti sekolah, bekerja untuk menghidupi dirinya sendiri atau bahkan menanggung kehidupan keluarganya. Oleh karena itu, bekal ketrampilan untuk dapat berusaha mandiri sangat diperlukan oleh santri. Bekal ketrampilan hidup yang diberikan pondok pesantren masih sangat terbatas, karena tenaga pengasuh pondok mempunyai latar belakang pendidikan yang tidak berkaitan dengan kewirausahaan. Persoalan prioritas yang diselesaikan selama kegiatan pengabdian pada masyarakat ini adalah pengembangan pendidikan kewirausahaan kepada santri yang dilaksanakan oleh pondok pesantren sebagai sarana pembelajaran ketrampilan bekal kehidupan santri dengan usaha jamur tiram. Kegiatan tersebut dilakukan dengan pelatihan dan pendampingan usaha produksi, pelatihan pengolahan jamur tiram. Kegiatan tersebut mampu meningkatkan ketrampilan santri untuk mengusahakan jamur tiram dan juga pengolahan jamur tiram. Kegiatan ini mampu membangkitkan motivasi santri untuk berwirausaha. Kata kunci: Jamur tiram, pesantren, kewirausahaan
Minat Konsumen Terhadap Beras Organik di Daerah Istimewa Yogyakarta dan Jawa Tengah Widodo Widodo; Diah Rina Kamardiani; Lestari Rahayu
AGRARIS: Journal of Agribusiness and Rural Development Research Vol 2, No 2: July - December 2016
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (187.352 KB) | DOI: 10.18196/agr.2234

Abstract

Various cases of food poisoning has caused people to more selective in choosing food by taking into account the health and food safety. Consumer awareness and preferences towards healthy food has resulted an increasing on consumption of organic food. This study aims to explain the consumer perceptions of organic rice, and its effect on consumer buying interest. The study was conducted by analized and interviewed 120 respondents. The binomial logit regression analysis was applied to explain the influence of consumer's perception on agricultural products. This research shows the consumers of organic rice come from various groups of people, most of them are from fixed-income consumer, high level of education, and small size family. Consumers of organic rice has a high concern on their family, has a perception on high level of purity, and has high concern on the health of agricultural environment. However, consumers perception on organic farming practices was in moderate category. Organic agricultural products are still perceived as a high price product. Consumer interest on consuming organic rice would increase due to an increasing on consumer concerns on the family, perception of purity, concern on agriculture environmental health, and perception of the practice of organic farming.
Household Dietary Patterns in Food Insecurity Areas Oki Wijaya; Widodo Widodo; Riskhi Lathifah; Nur Rahmawati; Cahyo Wisnu Rubiyanto
AGRARIS: Journal of Agribusiness and Rural Development Research Vol 6, No 2: July-December 2020
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (679.703 KB) | DOI: 10.18196/agr.6298

Abstract

Dietary contributes to sustainable food security. Accordingly, attempts to elevate dietary patterns should be simultaneous and comprehensive, especially to the farmer community living in rural areas, who have two roles, i.e., producers and consumers. In response to that situation, this research aims to analyze household dietary patterns and contributing factors. This research was conducted in Wukirsari Imogiri Bantul. The data used in this research were primary data collected from 63 respondents selected using the cluster sampling approach. Dietary patterns were analyzed using 2×24-hour dietary recall data with a household measure unit and a Desirable Dietary Pattern (DDP). Meanwhile, the contributing factors were analyzed using the Double Linear Regression Approach. Findings indicate that the Desirable Dietary Pattern in Wukirsari was monotonous, confirmed by the resulted DDP score of 60.62. Moreover, the significant factor with a partial impact on household dietary patterns was educational levels. Meanwhile, other factors, e.g., the number of family members, the age of the head of the family, income per capita, rice prices, beneficiaries, and the main job of the head of the family had a simultaneous significant impact, which was also partially insignificant, on dietary patterns.
RESPON KONSUMEN TERHADAP PEMBERITAAN DITEMUKANNYA FORMALIN PADA PRODUK PANGAN OLAHAN (CONSUMERS RESPONSE TOWARDS NEWS OF THE FORMALIN USAGE ON PROCESSED FOOD PRODUCT) WIDODO -; SITI YUSI RUDIMAH
SOCA: Jurnal Sosial Ekonomi Pertanian Vol. 8, No. 2 Juli 2008
Publisher : Program Studi Agribisnis, Fakultas Pertanian, Universitas Udayana Jalan PB.Sudirman Denpasar, Bali, Indonesia. Telp: (0361) 223544 Email: soca@unud.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (66.308 KB)

Abstract

The negative news about small or home industries food production that was published bymass media has a large impact on it’s marketing. This research was conducted to explain theattitude and consumers behaviour change toward food that was issued of formalin usage topreserving. This descriptive research was conducted with survey to 42 households in urban,50 households in sub urban, and 26 householeds in rural territory. The results showed thatnegative news of formalin usage to food preserving decreased the consumer’s believe towardsthe food safety, the tendency to consume, rose the consumer buying selectivity and decreasedthe consumer buying intensity. The consumer’s believe towards the food safety, the tendencyto consume, the consumer buying intensity will increased after the publishing of promotifnews such as public figure consuming that food, but the buying selectivity still arose. Thepositive news of no formalin usage on food that was published increased again theconsumer’s believe towards the food safety, the tendency to consume, the consumer buyingselectivity and the consumer buying intencity but not recovered
Pengembangan Ketrampilan Pengolahan Ikan Lele Di Pondok Pesantren Asy-Syifa’ Kecamatan Bambanglipuro Kabupaten Bantul Pujastuti Sulistyaning Dyah; Widodo Widodo; Zuhud Rozaki
Prosiding Seminar Nasional Program Pengabdian Masyarakat 2019: 3. Pengembangan Usaha Mikro, kecildan Menengah (UMKM), Serta Ekonomi Kreatif
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (318.092 KB) | DOI: 10.18196/ppm.23.404

Abstract

Tuntutan dunia kerja yang semakin tinggi membuat ketrampilan dari lulusan pendidikan pondokpesantren harus lebih terlatih. Selain bisa menjadi bekal untuk masuk di dunia kerja, ketrampilan jugabisa untuk menunjangn hidup santri pasca lulus. Di Pondok Pesantren Asy Syifa’ ini sebelumnya sudahdibina oleh salah satu program PKM tentang budidaya ikan lele. Sebagai tindak lanjutnya, agarketrampilan santri tidak hanya sebatas beternak, santri perlu diberikan ketrampilan tentang pengolahanikan lele. Untuk menyelesaikan permasalahan ini, maka melalui program PKM ini dilakukan adalah (i)pengembangan pengetahuan pengolahan ikan lele menjadi berbagai olahan frozen food berupa bakso,nugget dan lainnya, dan (ii) pengembangan ketrampilan packaging dan pemasaran produk olahan ikanlele. Kegiatan pengabdian ini bertujuan untuk memberdayakan santri dan pengajar untuk bisa mengolahikan lele menjadi produk olahan bernilai tinggi untuk meningkatkan nila tambah dari ikan lele tersebut.Santri dan pengajar bertambah ketrampilannya dalam memanfaatkan ikan lele yang sedangdibudidayakan di pondok pesantren. Santri dan pengajar juga mampu
Pemanfaatan Lahan Untuk Usaha Budidaya Lele Di Ngliseng Desa Muntuk Widodo Widodo
Prosiding Seminar Nasional Program Pengabdian Masyarakat 2019: 3. Pengembangan Usaha Mikro, kecildan Menengah (UMKM), Serta Ekonomi Kreatif
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (270.529 KB) | DOI: 10.18196/ppm.23.423

Abstract

Ngliseng merupakan salah satu kampung di Desa Muntuk Kecamatan Dlingo Kabupaten Bantul. DesaMuntuk terletak di Pegunungan Seribu yang bercirikan perbukitan karst, sehingga lahan sawahdidominasi dengan sawah tadah hujan, namun di wilayah Ngliseng terdapat mata air perbukitan yangmampu mengairi lahan sawah sepanjang tahun. Air pengairan tersebut merupakan air yang masihterbebas dari polutan. Tujuan kegiatan pengabdian ini adalah mengembangkan perikanan lele di lahansawah. Untuk mencapai tujuan tersebut, dilakukan program kegiatan berupa peningkatan pengetahuan,ketrampilan dan peningkatan usaha perikanan lele. Hasil pengabdian menunjukkan petani mampumemahami permasalahan terkait budidaya ikan yang pernah mereka lakukan. Permasalahan tersebutadalah letak kolam yang sesuai akan menyebabkan keberhasilan budidaya lele, kepadatan ikan sebaiknyaberkisar antara 150-200 ekor per m3 kolam, pemberian pakan harus sesuai dengan kebutuhan ikan.Namun demikian, karena keterbatasan lahan, petani belum bersedia mengorbankan sebagian lahansawah padi untuk pembuatan kolam lele. Hal ini ternyata menyebabkan tingkat kematian lele masihcukup tinggi. Dari hasil evaluasi ini dilakukan pemindahan kolam dengan pendampingan lanjutan.
Co-Authors A.A. Ketut Agung Cahyawan W Aris Slamet Widodo Cahyo Wisnu Rubiyanto Choirunnisa, Novita Darwanto, Dwidjono Hadi Fadilah, Arsy Nur Fauzan, Muhammad Jamhari, Jamhari Kamardiani, Diah Rina Kamardiani, Diah Rina Mulyo, Jangkung Handoyo Nur Hudha Wijaya Nur Rahmawati Pujastuti Sulistyaning Dyah Riskhi Lathifah Rozaki, Zuhud Rusimah, Siti Yusi SITI YUSI RUDIMAH Wangsit Juniawan Wijaya, Oki