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All Journal Agrointek Fakultas Pertanian Jurnal Penelitian Pertanian Terapan JPM (Jurnal Pemberdayaan Masyarakat) Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Referensi : Jurnal Ilmu Manajemen dan Akuntansi BUANA SAINS Journal of Food Technology and Agroindustry Ihsan: Jurnal Pengabdian Masyarakat Journal of Agricultural Socio-Economics (JASE) Society : Jurnal Pengabdian dan Pemberdayaan Masyarakat Journal of Comprehensive Science PERADABAN JOURNAL of ECONOMIC and BUSINESS JAPI: Jurnal Akses Pengabdian Indonesia Teknologi dan Industri Pertanian Indonesia Journal Of Industrial Engineering & Technology Innovation Jurnal Riset Multidisiplin dan Inovasi Teknologi Jurnal Ilmiah Teknologi Pertanian Agrotechno
Lorine Tantalu
Universitas Tribhuwana Tunggadewi
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry 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 Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Nursing Physics Public Health Social Sciences Other

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Stragtegi Pengembangan Klaster Industri Keripik Singkong Di Kabupaten Bojonegoro Menggunakan Metode K-Means Clustering dan Fuzzy AHP Sudirman Sudirman; Lorine Tantalu
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 1 (2023): Vol. (15) No. 1, April 2023
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (592.492 KB) | DOI: 10.17969/jtipi.v15i1.26832

Abstract

Bojonegoro Regency has excellent agro-industry potential, namely cassava. These commodities can be processed into superior regional products, namely cassava chips. The center of the cassava chip industry is in the Gayam sub-district and the Kalitidu sub-district. The problems faced by the cassava chip industry in Bojonegoro Regency are currently in the raw materials, technology, product quality, business capital, marketing, and there is still no cluster division. This study aimed to determine clusters and improvement strategies in each cluster of the cassava chip industry. The method used is the K-means Clustering method and Fuzzy AHP. The study's results determined 2 clusters of cassava chips industry based on the performance of the cassava chips industry and the quality of their products. Cluster 1 consists of 3 cassava chip industries, and cluster 2 consists of 4 cassava chip industries. The strategy for developing the cassava chip industry in cluster 1 is to establish partnerships with raw materials suppliers, plant cassava on private land, and manage the handling and supply of raw materials. The development strategy for cluster 2 is to innovate products, innovate packaging designs and conduct comparative studies in other cassava chips industries.
ANALISIS KELAYAKAN USAHA PRODUK STIK JAGUNG SKALA RUMAH TANGGA: An analysis of Appropriateness Business Product Stick Corn in Household Industry Sarni, Yunita; Musholaeni, Wahyu; Tantalu, Lorine
Journal Of Industrial Engineering & Technology Innovation Vol. 1 No. 1 (2023): Journal Of Industrial Engineering & Technology Innovation (JIETI)
Publisher : LENVARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61105/jieti.v1i1.11

Abstract

Analisa kelayakan usaha dilakukan untuk menentukan apakah kegiatan tersebut layak atau tidak untuk dijalankan dilihat dari sisi ekonomi. Penelitian ini bertujuan Untuk Mendapatkan Analisis Kelayakan Usaha produk Stik Jagung yang dihasilkan Umkm Skalah Rumah Tangga. Aspek analisia  kelayakan usaha yang dibahas pada penelitian ini mencakup HPP, BEP, R/C Ratio, serta analisis kelayakan usaha NPV, IRR dan PP. Adapun data tersebut digunakan untuk mengetahui layak atau tidaknya usaha ini dijalankan. Usaha produk pangan olahan stik jagung dikatakan layak. Hal ini didasarkan pada: (a) Net present value (NPV) yang bernilai positif, yakni Rp.283.692.472, (b) IRR sebesar 136% yang menunjukkan angka lebih tinggi dibandingkan dengan tingkat suku bunga bank, yaitu 12%, (c) B/C ratio sebesar 1,54, (d) payback period yang lebih pendek dari umur proyek yakni sebesar 8,68046. Hal ini berarti bahwa seluruh investasi yang dilakukan dapat kembali dalam jangka waktu 8 bulan lebih 20 hari.
PENENTUAN MASA SIMPAN PRODUK OLAHAN SIOMAY BERBASIS KROKOT (Portulaca oleracea L.) : Determination Of The Shelf Period Of Krokot-Based Siomay ProductS (Portulaca oleracea L.) Evan, Luky; Musholaeni, Wahyu; Tantalu, Lorine
Journal Of Industrial Engineering & Technology Innovation Vol. 1 No. 1 (2023): Journal Of Industrial Engineering & Technology Innovation (JIETI)
Publisher : LENVARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61105/jieti.v1i1.15

Abstract

Tujuan penelitian untuk mengidentifikasi parameter uji pada produk siomay berbasis krokot dengan pengemasan vacum, dan mengetahui lama umur simpan yang tepat pada suhu beku (-17˚C) berdasarkan hitungan perlakuan terbaik pada produk siomay berbasis krokot dengan pengemasan vacum. Penelitian ini dilaksanakan di Desa Wonosalam Kabupaten Jombang. Uji laboratorium dengan metode Total Plate Count (TPC), kadar air, dan pengukuran pH. Rancangan Percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak kelompok dengan 2 faktor yaitu pada setiap kombinasi perlakuan diulang sebanyak 2 kali, sehingga total sampel terdapat sebanyak 18 unit sampel percobaan. Hasil penelitian diperoleh Kadar kimia pada siomay berbasis krokot dengan pengemasan vacum yaitu TPC (Total Plate Count) sebesar 1.43 cfu/g, kadar air sebesar 8.61%, dan pH (Power of Hydrogen) sebesar 6.10 dengan Lama umur simpan yang tepat berdasarkan hitungan perlakuan terbaik pada siomay berbasis krokot dengan pengemasan vacuum adalah selama 6 hari.
PEMANFAATAN LIMBAH IKAN TUNA DARI COLD STORAGE TUREN KABUPATEN MALANG SEBAGAI TERASI BUBUK: A Novel Method of Utilizing Tuna Waste from Turen Malang Regency’s Cold Storage to Make Powdered Shrimp Paste sephariadi, krisostomus; Mushollaeni, Wahyu; Tantalu, Lorine
Journal of Industrial Engineering & Technology Innovation Vol. 2 No. 1 (2024): Journal Of Industrial Engineering & Technology Innovation (JIETI)
Publisher : LENVARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61105/jieti.v2i1.24

Abstract

Jeroan ikan tuna, (usus, hati, dan telur), merupakan sisa olahan ikan tuna yang baik dan tidak diolah menjadi makanan berkualitas, Salah satu metode penyimpanan dalam pengolahan jeroan ikan tuna yaitu terasi kering berbentuk bubuk dan padat dengan cara fermentasi. Tujuan Penelitian ini adalah untuk mendapatkan pengaruh kadar garam dan lama fermentasi terhadap mutu terasi jeroan ikan tuna bubuk dan mendapatkan kosentrasi garam dan lama fermentasi yang tepat untuk menghasilkan terasi jeroan ikan tuna bubuk yang memiliki kualitas terbaik. Penelitian ini dilaksanakan di Laboratorium Rekayasa Universitas Tribhuwana Tunggadewi Malang pada September 2022. Penelitian ini dirancang dengan Rancangan Acak Kelompok (RAK) 2 faktor. Data yang dapat dianalisis dengan analisis of variance (ANOVA) dengan tingkat kesalahan 5%. Hasil penelitian menunjukan bahwa terdapat pengaruh pada perlakuan kosentrasi garam 8% dan lama fermentasi 8 hari. Untuk perlakuan terbaik terdapat pada kosentrasi kadar garam sebesar 2% dan lama fermentasi pada ke-8 hari. Pengaruh tersebut memiliki efek pada prameter kadar protein. Sehingga dapat disimpulkan bahwa kandungan kosentrasi dengan rata-rata yang dihasilkan permasing-masing parameter yaitu kadar protein 31,33% 23.67%, kadar abu 44.03%, tekstur 4.78% aroma 4.73%, warna 4.63%, dan rasa 4.58%
PROSES PEMBUATAN MINUMAN CELUP DARI KOMBINASI KULIT KAYU AKWAY (Drimys .Sp) DAN KAYU MANIS (Cinnamomum .Sp): Processing and Production of Herbal Dipping Beverages: A Comparison of Akway (Drimys spp.) and Cinnamon (Cinnamomum spp.) Barks Ambu Kaka, Fransiska; Mushollaeni, Wahyu; Tantalu, Lorine
Journal Of Industrial Engineering & Technology Innovation Vol. 1 No. 2 (2023): Journal Of Industrial Engineering & Technology Innovation (JIETI)
Publisher : LENVARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61105/jieti.v1i2.55

Abstract

Kayu akway digunakan terbatas oleh masyarakat papua barat sebagai peningkat stamina. Dengan manfaat yang hampir sama, kayu manis lebih sering digunakan dalam minuman. Tujuan penelitian ini untuk mendapatkan formulasi dan kelayakan ekonomi terbaik dari kombinasi serbuk kulit kayu akway dan kayu manis sebagai bahan dasar pembuatan serbuk minuman celup. Hasil penelitian menunjukkan bahwa perlakuan terbaik kombinasi serbuk kulit kayu akway dan kayu manis didapat pada rasio 30%:70%. Formulasi tersebut menghasilkan kadar abu sebesar 3,27%, total padatan terlarut 2,50° Brix. Panelis menyatakan suka dengan nilai rasa 4,20%, aroma 4,44%, serta warna 4,71%. Berdasarkan hasil analisis kelayakan usaha, produksi dari minuman celup tersebut layak untuk diusahakan dengan nilai HPP sebesar Rp. 10.409, harga jual untuk 1 kotak minuman celup (setiap kotak berisi 20 kantong) adalah Rp. 15.000, BEP harga sebesar Rp. 128.143.439/tahun, laba/rugi tahunan sebesar Rp. 241.035.640/tahun dan RC/Ratio sebesar 1,44.
Analisis Kelayakan Finasial Produksi Jamu Beras Kencur Skala Rumah Tangga Moni, Kandida Juita; Mushollaeni, Wahyu; Tantalu, Lorine
Jurnal Riset Multidisiplin dan Inovasi Teknologi Том 2 № 01 (2024): Jurnal Riset Multidisiplin dan Inovasi Teknologi
Publisher : PT. Riset Press International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59653/jimat.v2i01.468

Abstract

Financial feasibility analysis is carried out to determine the financial feasibility of a product produced by industry, both large-scale industry and household-scale production. This research aims to obtain a calculation of the financial feasibility analysis of the kencur rice herbal drink product produced by the community on a household business scale. Aspects of financial feasibility analysis calculated in this research include COGS, BEP, R/C Ratio, NPV, IRR and PP. The results of the financial feasibility analysis show that the kencur rice herbal drink product is feasible to produce on a household scale or on a small scale. This is based on: (a) Cost of Production (HPP) of IDR 3,426; (b) selling price is IDR 6,500/bottle; (c) unit BEP of 16,255 and price BEP of IDR 105,655,630; (d) NPV with a positive value of IDR 524,143,499; (e) IRR for positive NPV is 60,390 and negative NPV is -287,375 which shows a higher figure compared to the bank interest rate, namely 212%; (f) R/C ratio of 1.90; (g) Payback Period which is shorter than the life of the project, namely 5 months.
Pendampingan Aplikasi Teknologi Pengolahan Sebagai Pakan Ikan Lele Di Bank Sampah Eltari M-230 Kelurahan Cemoro Kandang Kota Malang Menggunakan Maggot Tantalu, Lorine; Supartini, Nonok; Indawan, Edyson; Ahmadi, Kgs
IHSAN : JURNAL PENGABDIAN MASYARAKAT Vol 4, No 2 (2022): Ihsan: Jurnal Pengabdian Masyarakat (Oktober)
Publisher : University of Muhammadiyah Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/ihsan.v4i2.11299

Abstract

Pengabdian ini bertujuan untuk memberikan manfaat pentingnya maggot dalam meningkatkan taraf perekonomian menjadi bahan pakan khusus pelet ikan lele di POKJA Kelurahan Cemorokandang Kota Malang. Berkat kerjasama antara bank Sampah Eltari M-230 dan anggota kelompok kerja tersebut, kegiatan biokonversi sampah organik menggunakan maggot yang dilanjutkan dengan penentuan formulasi yang baik untuk dijadikan pelet bagi warga menjadi tujuan utama berlangsungnya program pengabdian kali ini. Tahapan yang dilakukan diantara pendekatan warga terkait kegiatan yang dilaksanakan, pengujian kandungan nutrisi yang ada pada fresh maggot dengan melalui tahapan pengeringan, formulasi pakan dengan hasil uji fresh maggot, dan pelatihan pemanfaatan maggot menjadi pakan yang tinggi nutrisi. Antusiasme setiap kegiatan terekam dengan baik dalam kegiatan pengabdian ini, hingga tercatat 29 71% peserta sangat paham dengan materi yang diberikan pada kegiatan pelatihan
ANALISA KELAYAKAN FINANSIAL PRODUKSI JAMU KUNYIT ASAM SKALA RUMAH TANGGA (STUDI KASUS DI DESA JETAK PROGRAM KKNT-MBKM) Watang, Natalia D. Christy; Mushollaeni, Wahyu; Tantalu, Lorine
Referensi : Jurnal Ilmu Manajemen dan Akuntansi Vol 11, No 3 (2023)
Publisher : Unitri Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/ref.v11i3.5228

Abstract

Jamu is a traditional medicine derived from plants which are processed into concoctions without the addition of chemicals. One of the herbal medicines that is widely known by the public is herbal turmeric tamarind. Herbal turmeric tamarind is a traditional drink whose raw materials are turmeric, tamarind and sugar. This tamarind turmeric herb can be categorized as an herbal drink that has health benefits. This research was conducted at the Process Engineering Laboratory, Tribhuwana Tunggadewi University, Malang, in April 2023. The analysis used in this study was qualitative analysis and quantitative analysis. For the business of the tamarind turmeric herbal product, it is said to be feasible, judging by the HPP of the tamarind and turmeric product, it is Rp. 2,911, the selling price of the tamarind and turmeric herbal product is Rp. 5,000 per bottle, BEP consists of two types, namely BEP units which are Rp. 22,725 and BEP prices which are Rp. 113.626.199, the RC Ratio is 1.72. The positive NPV is Rp. 389.722.401, the R/C ratio is 1.72. The IRR is 151% which is higher than the bank's interest rate depending on the NPV. PP is obtained for 239 days or 7 months 29 days shorter than the age of the business being carried out.  
ANALISIS PENERAPAN GMP PADA PRODUKSI IKAN TERI NASI (Stolepherus sp.) DI PT. MARINAL INDOPRIMA, PAMEKASAN : Studi pada Produksi Ikan Teri Nasi di PT. Marinal Indoprima Pamekasan Sudirman Sudirman; Lorine Tantalu
Peradaban Journal of Economic and Business Vol. 4 No. 1 (2025)
Publisher : Pustaka Peradaban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59001/pjeb.v4i1.302

Abstract

Anchovy (Stolephorus sp.) is a leading export commodity in Indonesia’s fisheries sector. However, the processing practices at PT. Marinal Indoprima, Pamekasan, remain largely manual and insufficiently compliant with product safety standards. This study aims to analyze the implementation level of Good Manufacturing Practice (GMP) and quality control based on Indonesian Ministry of Industry Regulation No. 75/M-Ind/Per/7/2010 at the company. A qualitative descriptive approach was employed, utilizing in-depth interviews, on-site observations, and questionnaires to evaluate the alignment of production processes with GMP criteria. Data were compared to regulatory standards through gap analysis using comparative tables. The results revealed suboptimal GMP implementation, particularly in production facility layout, wall conditions in production rooms, and employee discipline in maintaining hygiene and sanitation. Non-compliance with sanitation procedures poses potential risks to the safety of export products. The study concludes that enhancing production facilities, providing GMP training for employees, and strengthening internal monitoring systems are critical to ensuring compliance with national and international quality standards. Ikan Teri Nasi (Stolepherus sp.) merupakan komoditas ekspor andalan dalam sektor perikanan Indonesia. Proses pengolahan ikan teri nasi masih banyak menggunakan cara yang manual sehingga mengesampingkan keamanan produk. GMP (Good Manufacturing Practice) merupakan suatu pedoman untuk memastikan produk yang dihasilkan aman dan layak dikonsumsi, pedoman ini dapat diterapkan di PT. Marinal Indoprima, Pamekasan sebagai produsen yang memproduksi ikan teri nasi berkemasan dan bergerak dibidang ekspor. Tujuan penelitian ini adalah menganalisis tingkat penerapan Good Manufacturing Practice dan pengendalian kualitas mutu berdasarkan Peraturan Menteri  Perindustrian Republik Indonesia Nomor: 75/M-Ind/Per/7/2010. Metode yang digunakan adalah wawancara, observasi dan kuisioner kemudian membuat tabel untuk diformasikan dengan Peraturan Menteri  Perindustrian Republik Indonesia Nomor: 75/M-Ind/Per/7/2010 sesuai dengan kondisi yang ada di PT. Marinal Indoprima, Pamekasan. Hasil penelitian menunjukkan penerapan Good Manufacturing Practice masih kurang diterapkan karena beberapa variabel seperti tata letak fasilitas fasilitas, dinding dalam ruang produksi, serta kurangnya kedisiplinan tentang kebersihan dan sanitasi karyawan sebagai agen yang bersentuhan langsung dengan produk
Service quality and consumer satisfaction in a local agrifood café: a case study of Jazz Café, Malang Regency Mushollaeni, Wahyu; Sudirman, Sudirman; Tantalu, Lorine; Suhindra, Rahmad
Journal of Agricultural Socio-Economics (JASE) Vol. 6 No. 1 (2025): Journal of Agricultural Socio-Economics (JASE)
Publisher : University of Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jase.v6i1.23181

Abstract

Consumer satisfaction is an emotional response that arises when expectations toward a product or service are fulfilled; conversely, disappointment emerges when those expectations are not met. Amid the rapid growth of the café or coffee shop industry in Malang City, consumer satisfaction has become an increasingly important aspect to consider. However, many business operators have not yet systematically conducted surveys or evaluations of customer satisfaction regarding the services they provide. As a result, the potential for improving service quality remains underutilized. This study was conducted at Jazz Café, located in Jetak Ngasri, Mulyoagung, Dau District, Malang Regency, East Java. The objective of this research is to measure the level of customer satisfaction and to identify service elements that require improvement to enhance service quality. The study employs the Importance Performance Analysis (IPA) method. Data collection was carried out through the distribution of questionnaires containing 19 attributes to 50 respondents. The data processing stages included an analysis of respondent characteristics and IPA analysis, encompassing the measurement of conformity between performance and customer satisfaction, as well as the mapping of service attributes within a Cartesian diagram. The findings indicate that the overall customer satisfaction level is 89.30%, suggesting that the services have met customer expectations. The attribute with the highest satisfaction level is the ease of the payment process, 102.34%, while the lowest is the availability of supporting facilities, 54.78%. The quadrant analysis reveals that most attributes fall into Quadrants II, III, and IV, indicating that customers are generally satisfied with these attributes. However, there are five attributes located in Quadrant I that require greater attention: employee politeness in treating customers, the availability of supporting facilities, comfort and quantity of seating, product and service quality in relation to price, and the café’s interior design. These attributes are considered important by customers, yet their execution remains suboptimal.
Co-Authors Ach. Nur Wakid Ahmadi, Mamad Aliyah, Ni’matul Ambu Kaka, Fransiska Anindita, Cipta Ayu Bano, Isabela Gracela Bano, Isabella Gracela Budi Santosa Budi Santosa Budi Santosa Budi Santosa Budi Santosa Darat, Kristian Umbu Dendo, Lusia Deni Landu Praing Desi, Yohana Erlina Edyson Indawan Evan, Luky Ferianus Wunga Gatut Suliana Imroatus Sholiqah Isrofatin Isrofatin Isrofatin Isrofatin, Isrofatin Kaka , Yohana Depa Kaka, Yohana Depa Kgs . Ahmadi Kgs Ahmadi Kgs, Ahmadi Lamadiko, Abdul Gani Leonardo.S, Aldo Melkianus Malo Mifzal, Adib Maula Mohamad Mukhlis Sutiyoso Moni, Kandida Juita Mufidah, Elya Mulyanto Mulyanto Natanael Woleka Sairo Ndare, Karolina Nonok Supartini Nonok Supartini Novita Sari Nursyamsiyah, Anis Nuruddin, Nuruddin Panjang, Meha Tara Pote, Yulita Reda Bali Pramono Sasongko Primasari, Maria Puji Putro Ardianto Putra, Gregorius Guruh Handaya Razhika Faradila Rosalia May Nyonya Rozana Rozana Rozana Rozana Rozana Rozana Rozana Rozana Rozana, Rozana Samsuri Tirtosastro Sanny, Rianny Sarni, Yunita sephariadi, krisostomus Sholiqah, Imroatus Sri Handayani Sri Sudaryanti, Sri Sudirman Sudirman Suhindra, Rahmad Suliana, Gatut Untung Sugiarti Veliska, Audrya Nasywa Wahyu Musholaeni, Wahyu Wahyu Mushollaeni Walus, Rikardus Watang, Natalia D. Christy Wika, Yuliana Wirawan, Wirawan Zain Fuadi