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All Journal Jurnal Ilmiah Pertanian Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian JURNAL PERTANIAN Diklat Review : Jurnal manajemen pendidikan dan pelatihan Jurnal Penelitian dan Pengembangan Pertanian Jurnal Bio-Geo Material Dan Energi Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Jurnal Pengabdian Masyarakat Bangsa Journal of Engineering Science and Technology Management JIM ( Journal International Multidiciplinary) Juragan (Jurnal Agroteknologi) Bersama: Jurnal Pengabdian Kepada Masyarakat
Ihsan, Fikratul
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Journal : Journal of Engineering Science and Technology Management

 1 
Analysis of Added Value Brownies Product Using the Hayami Method (Case Study: Syiaghi MSME in Pekanbaru City) Arum Rovarti Ningsih; Pramana, Angga; Putri, Nadya Novianti Dwi; Ihsan, Fikratul; Endyra, Fadlila; Masyitah, Masyitah
Journal of Engineering Science and Technology Management (JES-TM) Vol. 6 No. 1 (2026): Maret 2026
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v6i1.433

Abstract

Syiaghi MSMEs have turned their brownie business into a value-added and competitive venture. A study to analyze the added value and competitiveness of brownies produced by Syiaghi MSMEs in PekanbaruThis study applies a quantitative approach using both primary and secondary data. Primary data was collected through direct observation (survey) at Syiaghi MSMEs and interviews with business owners. Secondary data was collected through library studies and other documents. Respondents in this study were determined using the purposive sampling method. Respondents were selected based on the type of brownies marketed (baked brownies), high daily production volume, and marketing to several campuses and stores. The selected respondents were business actors from Syiaghi MSMEs in Pekanbaru City. The analysis of the added value of brownies used the Hayami method. Based on the results of the research conducted on Syiaghi MSMEs with brownie products, it can be concluded that processing flour into brownies provides positive added value. The added value obtained was IDR 398,792 with an added value ratio of 71%, which is relatively high. This indicates that the processing is able to significantly increase the economic value of the product compared to the raw materials. Syiaghi SME is able to manage the production process efficiently through a combination of raw materials, labor, technology, and appropriate packaging. The high added value contributes positively to business profits, production efficiency, and the competitiveness of brownies in the market, making this business viable and promising for further development.
Analysis of Customer Satisfaction at Coffee Shops Using the Quality Function Deployment (QFD) Approach Integrated with the Importance-Performance Analysis (IPA) Method Putri, Nadya Novianti Dwi; Ningsih, Arum Rovarti; Nasution, Addiena Syahvina; Endyra, Fadlila; Ihsan, Fikratul; Masyitah, Masyitah
Journal of Engineering Science and Technology Management (JES-TM) Vol. 6 No. 1 (2026): Maret 2026
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v6i1.434

Abstract

Coffee Shop XYZ is a coffee shop located in Lampung that provides a space for people from all walks of life to meet and gather with friends. This shop focuses on service quality because service is one of the factors that influence customer satisfaction. This study focuses on the services provided at the coffee shop using the Quality Function Deployment (QFD) method integrated with the Importance-Performance Analysis (IPA) method. This study integrates the IPA and QFD approaches as strategic tools for coffee shop management to transform findings regarding service weaknesses into concrete, systematic, and measurable technical action plans. The result of this QFD development is a House of Quality (HoQ), which contains information regarding the design and development of products or services aimed at identifying value gaps in customer satisfaction levels through the creation of a Planning Matrix within the QFD method. This study involved 100 respondents, each of whom was a general coffee shop consumer and a consumer of Coffee Shop XYZ. The results of this study indicate that there are 10 attributes that do not yet meet consumer expectations because they still have negative values, and a priority order for improvements was derived from the technical responses of Coffee Shop XYZ to enhance consumer satisfaction, particularly regarding service quality, as it has a strong relationship with consumer needs; thus, it is expected that these attributes will make a significant contribution.
Co-Authors Ahmad Imtaz Sumbari Alhaviz, Alhaviz Amalia Angga Pramana, Angga Anggarini, Anna Anggraini, Anna Anna Anggraini Arum Rovarti Ningsih Azzahro, Hanifah Ulfa Endyra, Fadlila Erviana Eka Pratiwi Farag M. Malhat Franseda, Franseda Hazra Yuvendius Indra Purnama Indra Purnama Masyitah Masyitah Masyitah Mutamima, Anisa Nadya Novianti Nasution, Addiena Syahvina Neng Susi, Neng Ningsih, Arum Rovarti Nizar*, Rini Putri, Nadya Novianti Dwi Rini Nizar Roni, Ahmad Ibrahim Roni, Masyitah Roy Ibrahim Seprita Lidar Sri Utami Lestari Sugiyono . Suyatma, Nugraha E. Utami Lestari, Sri Vonny Setiaries Johan Yelmira Zalfiatri Yelmiza Zulia Khairani