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All Journal Teknotan: Jurnal Industri Teknologi Pertanian agriTECH Jurnal Agroindustri Industria: Jurnal Teknologi dan Manajemen Agroindustri Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Ilmiah Sinus Business Innovation and Entrepreneurship Journal Jurnal Teknologi Hasil Pertanian Unri Conference Series: Community Engagement Cendekia Niaga Jumat Ekonomi: Jurnal Pengabdian Masyarakat Sagu Bhakti Nagori (Jurnal Pengabdian kepada Masyarakat) Journal of Applied Agricultural Science and Technology Makara Journal of Technology IJAE Journal of Systems Engineering and Management JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara Jcommits : The Journal of Community Empowerment, Innovation, and Sustainability
Rahmadini Payla Juarsa
Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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Contract Design for Rice Flour Supply Chain: Shipment Planning, Routing, Scheduling, and Invoicing Juarsa, Rahmadini Payla; Kurnia, Eka; Aulia, Zesma; Djatna, Taufik
agriTECH Vol 44, No 3 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.76391

Abstract

The lack of proper planning and scheduling in the shipping process within the rice flour supply chain has resulted in various challenges, including missed products for consumers. This issue is particularly concerning due to the delicate nature of rice flour, which has a limited shelf life. Implementing a contract-based supply chain information system has proven to be beneficial in improving transparency and facilitating clearer information on product specifications to customers. The contract played an essential role because of the ability to adjust the description of a specific goal, enabling each supplier to customize the contract according to their needs. This customization includes specifying the duration of the product delivery process and the timeline for when consumers can expect to receive the product, thereby ensuring clarity and mutual understanding between all parties involved. Therefore, this research aimed to design business processes within the rice flour supply caused by using a contract, with a focus on minimizing distance and delays in routing and scheduling. Furthermore, it integrates the results of scheduling and routing with a contract in the form of invoices. The saving matrix method was used to calculate efficient shipping routes for distribution activities, resulting in a refined contract design tailored for rice flour transactions. The stakeholders included were the shipper manager, marketing department, and customers. By applying the saving matrix, this research effectively planned shipment scheduling and routing, optimizing the entire logistic process in the industry, and a prototype invoice design was developed for rice flour customers.
PEMBUATAN VIDIO DIGITAL MARKETING MAKANAN KERUPUK SAGU KHAS KUANSING Angga pramana; Arum Rovarti Ningsih; Dwi Visti Rurianti; Eko Wahyudi; Rahmadini Payla Juarsa; Jeany Ristia; Chandra Gunawan; Nur Hasnah; Vivin Jenika Putri; Anania Rahmah; Tito Handoko
BHAKTI NAGORI (Jurnal Pengabdian kepada Masyarakat) Vol. 5 No. 2 (2025): BHAKTI NAGORI (Jurnal Pengabdian kepada Masyarakat) Desember 2025
Publisher : LPPM UNIKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36378/bhakti_nagori.v5i2.5020

Abstract

Perkembangan teknologi digital memberikan peluang besar bagi usaha mikro, kecil, dan menengah (UMKM) untuk memasarkan produk secara lebih efektif melalui media online. Penelitian ini bertujuan membuat video digital marketing sebagai sarana promosi kerupuk sagu khas Kuantan Singingi (Kuansing), Riau, yang merupakan produk pangan tradisional bernilai ekonomi tinggi. Proses pembuatan video dilakukan melalui tahapan perencanaan konsep, pengambilan gambar, pengeditan, hingga distribusi melalui platform media sosial seperti Instagram, Facebook, dan TikTok. Konten video menonjolkan keunikan bahan baku sagu lokal, proses produksi yang higienis, serta nilai budaya yang melekat pada produk. Hasil implementasi menunjukkan bahwa penggunaan video digital marketing mampu meningkatkan daya tarik konsumen, memperluas jangkauan pasar, dan memperkuat citra merek kerupuk sagu. Strategi ini diharapkan menjadi langkah efektif untuk meningkatkan daya saing UMKM lokal di era transformasi digital. Kata kunci: digital marketing, kerupuk sagu, UMKM, Kuantan Singingi, video promosi
Pendekatan Multikriteria dalam Pemilihan Pemasok TBS Menggunakan Metode AHP dan TOPSIS di PTPN IV Regional III Sei Pagar Sianturi, Eben Ezer; Pramana, Angga; Juarsa, Rahmadini Payla; Johan, Vonny Setiaries; Kurniawan, Mhd Andry
Teknotan: Jurnal Industri Teknologi Pertanian Vol 19, No 3 (2025): TEKNOTAN, Desember 2025
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol19n3.9

Abstract

Salah satu permasalahan umum dalam proses pengadaan bahan baku kelapa sawit adalah ketidaksesuaian mutu dan jumlah tandan buah segar (TBS) yang disuplai oleh pemasok eksternal ke pabrik. Permasalahan ini berpotensi menghambat kelancaran produksi serta menurunkan rendemen hasil olahan. Tujuan penelitian ini ialah menetapkan kriteria prioritas serta menentukan peringkat pemasok TBS terbaik di PTPN IV Regional III Sei Pagar. Metode Analytical Hierarchy Process (AHP) diterapkan untuk menghitung bobot kriteria dan menyusun peringkat pemasok sedangkan metode Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) digunakan untuk menentukan urutan pemasok berdasarkan nilai kedekatannya terhadap solusi ideal. Data penelitian diperoleh melalui observasi, wawancara, studi literatur, dan penyebaran kuesioner kepada enam orang tenaga ahli di perusahaan. Hasil penelitian memperlihatkan bahwa kepatuhan teknis dan mutu TBS yang konsisten merupakan kriteria paling dominan dalam proses seleksi pemasok. Pemasok plasma berada di peringkat teratas dengan nilai paling tinggi (skor AHP 0,552 dan skor TOPSIS 0,755), diikuti oleh Kredit Koperasi Primer Anggota (KKPA) (skor AHP 0,261 dan skor TOPSIS 0,356), dan pihak ketiga (skor AHP 0,187 dan skor TOPSIS 0,261). Implikasi penelitian menjadikan pemasok plasma sebagai pemasok utama yang dipilih. Integrasi metode AHP dan TOPSIS terbukti efektif dalam mendukung proses pengambilan keputusan secara objektif dan sistematis dalam menentukan pemasok TBS.
PENENTUAN PRIORITAS PENGENDALIAN PERSEDIAAN PADA INDUSTRI MAKANAN PAGI DI KOTA PEKANBARU MENGGUNAKAN KLASIFIKASI ABC Juarsa, Rahmadini Payla; Simalongo, Ariandini; Firdaus, Shiva Ainda; Siburian, Gilbert Ernest
SAGU Vol. 22 No. 2 (2023): SAGU Journal – Agri. Sci. Tech., September, 2023, Vol. 22 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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

Abstract

The breakfast food industry was a micro, small, and medium enterprise that produced various preparations for breakfast. The products produced were yellow noodles, leaf lontong, plastic lontong, fried tofu, and peanut sauce. The breakfast food industry did not have a system for prioritizing inventory control. As a result, the industry often experienced stock shortages when demand was high and excess stock when demand was low. Therefore, this research aimed to identify and classify products using the ABC classification method to obtain product classes that required special attention to avoid shortages or excess inventory. ABC classification was a method of classifying objects based on their profit value. Products with more excellent profit value were given the highest priority so that they were always ready to be produced and always had stock. This research used data on the number of sales and product prices in the breakfast food industry in 2022. The research results showed that yellow noodles and leaf lontong were included in class A, plastic lontong was included in class B, and fried tofu and peanut sauce were included in class C. The products included in class A needed high priority because they contributed more than 75% of the total industrial profits. Meanwhile, products belonging to class B got medium priority, and products in class C got low priority for inventory control.
DESAIN KEMASAN DENGAN MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) PADA PRODUK SNACK BAR Kurniawan, Mhd Andry; Juarsa, Rahmadini Payla; Sianturi, Eben Ezer; Hawari, Akmal; Khairumi, Salsabila; Siburian, Gilbert Ernest; Aritonang, Andreas Sahat
SAGU Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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

Abstract

Quality function deployment (QFD) is an effective method for providing solutions to problems because it identifies consumer needs and expectations and their use in the development process. The packaging design of a snack bar product is designed using QFD methodology, with the assistance of house of quality (HOQ). The data from the questionnaire will be collected, analyzed and applied to QFD. This study aims to design packaging designs that meet consumer needs and preferences, especially in the development and design of the latest, most innovative and best snack bar products. By integrating the QFD method, two packaging design proposals were obtained to meet consumers’ needs and desires for snack bar product packaging that meets the criteria of five priority specifications, in which consumers want snack bar packaging to have clear product images and information, intuitive packaging design, convenient and modern packaging appearance, brand representation, and packaging materials that are not easily damaged.
Training of Making Sheredded Banana Flower (Musa paradisiaca) in the Development of Local Food Products in Rantau Panjang Kiri Village Kubu Babussalam District Rokan Hilir Kurniawan, Mhd. Andry; Dewi Fortuna Ayu; Raswen Efendi; Ayu Diana; Siregar, Erpiani; Imelda Yunita; Yossie Kharisma Dewi; Rahmadini Payla Juarsa
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 10 No. 2 (2025): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v10i2.18348

Abstract

Training of making shredded banana flower (Musa paradisiaca) is one of the efforts in developing local food products that have the potential to increase the economic value of banana flower and provide an alternative source of vegetable protein for the people of Rantau Kiri Village. This activity aims to provide knowledge and skills to the community in processing banana flower into delicious and nutritious shredded banana flower. The methods used in this training include socialization and education, demonstration, also hands-on practice of making shredded banana flower. The materials presented included an introduction to banana flower, its health benefits, processing techniques, and product marketing strategies. Demonstrations and hands-on training provided participants with the opportunity to observe and practice the process of making shredded banana flower. Evaluation results showed that the training successfully improved participants' knowledge and skills in making shredded banana flower. In addition, participants also showed high enthusiasm and interest in developing the business of making shredded banana heart as a local food product.
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF NONI–LEMONGRASS POWDERED DRINK AT DIFFERENT JUICE RATIOS Nabila, Khansa Tasya; Efendi, Raswen; Payla Juarsa, Rahmadini; Salman, Annisa Nazifa; Habyba, Anik Nur
SAGU Vol. 25 No. 1 (2026): SAGU Journal – Agri. Sci. Tech., Maret, 2026, Vol. 25 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v25i1.30

Abstract

Commercial noni powder generally has a bitter taste and an unpleasant aroma; therefore, lemongrass was added to improve its sensory characteristics. The purpose of this research was to obtain the best formulation for the physicochemical and sensory characteristics of noni juice and lemongrass juice powder drinks in accordance with SNI 01-4320-1996. The treatments consisted of MS1 (noni juice 85% and lemongrass juice 15%), MS2 (noni juice 75% and lemongrass juice 25%), MS3 (noni juice 65% and lemongrass juice 35%), and MS4 (noni juice 55% and lemongrass juice 45%). Data were statistically analyzed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) at the 5% significance level. The result showed the juice ratio had a significant effect on yield, moisture content, ash content, total dissolved solids, dissolution time, antioxidant activity, and organoleptic. The optimum treatment in this research was MS3 (noni juice 65% and lemongrass juice 35%), which meets the quality requirements for powdered drinks as specified in SNI 01-4320-1996. The powdered drinks with the MS3 treatment had a yield of 43,26%, moisture content of 1,91%, ash content of 1,54%, total dissolved solids of 15,20°Brix, dissolution time of 25,92 seconds, and antioxidant activity of 67,48%. The product had slightly cloudy, a slightly noni aroma, a slightly lemongrass aroma, a slightly noni taste, a slightly lemongrass aroma, and a slightly lemongrass taste. The MS3 treatment has met the quality requirements for powdered drinks in accordance with SNI 01-4320-1996.
Isolation and Characterization of Cellulose from Sugar Palm Pulp Using the Alkaline Method Yelmira Zalfiatri; Rahmayuni Rahmayuni; Rahmadini Payla Juarsa; Yanti Nopiani; Ahmad Ibrahim Roni Surya Hasibuan; Dinda Yusra Danil; Siti Nuraisah
Journal of Applied Agricultural Science and Technology Vol. 10 No. 2 (2026): Articles in Press
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i2.352

Abstract

Sugar palm pulp is a by-product generated during the palm starch filtration process and contains lignocellulosic components. These lignocellulosic components can be separated through a delignification process. One chemical method of delignification uses an alkaline solvent. This study aimed to determine the optimal concentration of sodium hydroxide (NaOH) for maximising cellulose yield from sugar palm pulp and to characterise the resulting cellulose. The research was conducted using a completely randomised design (CRD) with four treatments and four replications. The treatments consisted of varying NaOH concentrations: K1 (1% w/v), K2 (3% w/v), K3 (5% w/v), and K4 (7% w/v). Observations were made on yield, moisture content, ash content, pH, colour, and iodine test. Data were analysed using analysis of variance (ANOVA). If the calculated F-value was greater than or equal to the tabulated F-value, the treatment effect was considered significant, and the analysis proceeded with Duncan's multiple range test at the 5% significance level. The results showed that sodium hydroxide concentration significantly affected yield, moisture content, ash content, pH, and colour. The selected treatments (3% NaOH concentration) yielded cellulose with the following characteristics: yield of 34.07%, moisture content of 6.8%, ash content of 5.99%, pH of 8.68, and whiteness degree of 36.65%. The colour coordinates were L=37.27 (low brightness) a=0.62 (slight redness) b=1.74 (slight yellowness). The iodine test resulted in a brown colour, indicating a positive reaction for cellulose.
Redesign of Sago Tempe Chips Packaging Using a Kansei Engineering Approach Audia, Farhana; Johan, Vonny Setiaries; Juarsa, Rahmadini Payla; Dewi, Yossie Kharisma; Kurniawan, Mhd Andry
Teknotan: Jurnal Industri Teknologi Pertanian Vol 20, No 1 (2026): TEKNOTAN, April 2026
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol20n1.3

Abstract

Sago tempe chips are snacks made from soybeans and sago flour. The packaging of sago tempe chips uses transparent plastic with label stickers, making it appear simple and less attractive to consumers. One strategy to attract consumers is redesigning the packaging using the kansei engineering approach. This study aims to produce a packaging design for sago tempe chips that suits consumer preferences using a kansei engineering approach. This study helps produce packaging designs that suit consumer desires and needs so that they can attract consumers. The method used is a survey with a kansei engineering approach. Based on this study, eight kansei words were identified, namely informative, unique, artistic, attractive, quality, easy to use, innovative, and colorful. The packaging design concepts extracted from the kansei words using principal component analysis (PCA) were identified as “informative,” “colorful,” and “quality.” The design elements identified from the 10 packaging samples included shape, supporting images, materials, color, and size. Based on the R-squared value of quantification theory type 1 (QTT1), the concept of “quality” was selected because it had a higher value. Tempe sagu chip packaging is considered quality if it has a pillow-shaped bag design, features product images, uses aluminum foil material, employs multiple colors (>3 colors), and has a medium-sized package.
The Sustainable Business Model Development For Smes In Palm Post-Harvest Equipment Sangadah, Hanik Atus; Juarsa, Rahmadini Payla
Jurnal Inovasi Bisnis dan Kewirausahaan Vol 8 No 2 (2026): Business Innovation and Entrepreneurship Journal (May)
Publisher : Entrepreneurship Faculty, Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35899/biej.v8i2.1193

Abstract

Small and medium industries that produce post-harvest tools for oil palm are growing quite rapidly in Riau Province. The business activities carried out by MSMEs need to be continuously developed especially business model. This study uses SWOT analysis to determine business model development strategy. The strategy obtained from the SWOT analysis is then used to develop BMC 2.0 with activities that must be maintained, developed, and created. BMC 1.0 resulted from observations and interviews with business actors. The results of this study are the formulation of BMC 2.0 by applying each strategy resulting from the SWOT analysis which is carried out including creating products that are more diverse and in accordance with SNI standards, actively participating in activities or programs from the Regional Government, producing tools according to requests from consumers, and starting to adopt a recording system digital finance. The results of BMC 2.0 can be used as a reference for MSMEs in developing their business units, namely by implementing a market penetration strategy to obtain broader market or consumer segmentation.
Co-Authors Addiena Syahvina Nasution Ahmad Ibrahim Roni Surya Hasibuan Akmal Hawari Aldino, Zulvani Dwi Amrizal Amrizal Anania Rahmah Anaya, Nurul Fatya Andry Kurniawan, Mhd Angga Pramana Angga Pramana, Angga Anggi Nurikholifa Anthony Hamzah Aqil, Nazliana Aqila, Nazliana Aritonang, Andreas Sahat Audia, Farhana Aulia, Zesma Ayu Diana Bela, Aldi Okta Chandra Gunawan Cibro, Royando Cika Maulidia Putri Dewi Fortuna Ayu Dewi, Yossie Kharisma Dinda Yusra Danil Dwi Visti Rurianti Eka Kurnia, Eka Eko Wahyudi Erliza Hambali Erpiani Siregar Fadlila Endyra Fauziah Fachrani Fikratul Ikhsan Firdaus, Shiva Ainda Fortuna Ayu, Dewi Habyba, Anik Nur Handoko, Tito Hanif, M. Khairul Hanik Atus Sangadah Hasnah AR, Nur Hasnah, Nur Imelda Yunita Imelda Yunita Jeany Ristia Jumiati, Melvy Khairumi, Salsabila Kuniawan, Andry Lia Nurdianti M. Idris M. Idris Masyitah Maulina, Wulan Puti Mhd Andry Kurniawan Miftahulnisa Nurisnani Nabila, Khansa Tasya Nabilla Prima Ambarwati Nadya Novianti Dwi Putri Nainggolan, Ledy Pretty Natasya Dwi Kinanti Ningsih, Arum Rovarti Niskan Walid Masruri Nopiani, Yanti Nur Hasnah Nur Hasnah AR Nurtani, Anjelina Parsitogi, Bintang Pramana Angga Putra, Aidil Jaya Qalbi, Raihanul Rahmayani, Irma Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raihanul Qalbi Raswen Efendi Rasyid, T. Afnan Robby Ilham Alfayet Rossi, Evy Salman, Annisa Nazifa Sianturi, Eben Ezer Siburian, Gilbert Ernest Simalongo, Ariandini Sintia Widia Ningsih SISPA PEBRIAN Siti Nuraisah Situmorang, Budi Lambok Takifa, Adrina USMAN PATO Vivin Jenika Putri Vonny Setiaries Johan Yelmira Yelmira Zalfiatri Yudha Alvarizi