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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Cendekia Ilmiah
Deta Najma Ambarwati
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Humanities Social Sciences Other

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Standarisasi Penerimaan Produk Susu Sapi Segar Oleh Industri Pengolahan Susu Izzuddin Haidar Al Qossam; Zulfa Kamaliya; Jessica Praptisia Haryanto; Nuril Ilyasa Ananti; Deta Najma Ambarwati; Nurlela Machmuddin
J-CEKI : Jurnal Cendekia Ilmiah Vol. 4 No. 4: Juni 2025
Publisher : CV. ULIL ALBAB CORP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jceki.v4i4.9168

Abstract

Standarisasi penerimaan susu sapi segar sangat penting dalam industri pengolahan susu untuk memastikan kualitas bahan baku dan keamanan pangan. Penelitian ini bertujuan untuk mendeskripsikan standar penerimaan susu sapi segar berdasarkan SNI 3141.1:2011 serta dampaknya terhadap industri dan peternak. Metode penelitian yang digunakan adalah studi literatur dan wawancara dengan manajer produksi di salah satu industri pengolahan susu. Hasil penelitian menunjukkan bahwa parameter utama dalam standar penerimaan meliputi berat jenis, kadar lemak, kandungan protein, pH, dan cemaran mikroba. Implementasi standar ini membantu industri dalam menjaga konsistensi produk dan meningkatkan daya saing, tetapi juga menjadi tantangan bagi peternak dalam memenuhi persyaratan kualitas. Oleh karena itu, sinergi antara industri, peternak, dan pemerintah diperlukan untuk mendukung penerapan standar yang optimal dan berkelanjutan.
Analisis Tingkat Kepuasan Konsumen terhadap Atribut Produk Sambal Stroberi di Haifresh Strawberry Lembang Deta Najma Ambarwati; Veralianta Br Sebayang
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Publish
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.63245

Abstract

Developments in the food industry are driving businesses to produce innovative products that align with consumer preferences. One such product innovation developed by Haifresh Strawberry Lembang is strawberry sambal as a processed product. Fluctuations in sales indicate the need to evaluate product attributes to determine the level of consumer satisfaction, which will serve as the basis for improving these attributes and formulating product development strategies. This study aims to identify consumer characteristics and the level of consumer satisfaction with the attributes of strawberry sambal based on the 4P dimensions. The methods used include the Customer Satisfaction Index (CSI) and Importance-Performance Analysis (IPA). The results show that strawberry sambal consumers are predominantly women aged 26–35, the majority of whom reside in the Bandung area. Most are homemakers or private-sector employees. Consumer satisfaction with the strawberry sambal product falls into the “satisfied” category, with a CSI score of 75.03%, indicating that most product attributes meet consumer expectations. The IPA analysis shows that there are three attributes in Quadrant I—namely, packaging design, ease of access to the product, and online promotions and information—that are top priorities for improvement because they have a high level of importance but the company’s performance in these areas is low. The results of this study are expected to serve as the basis for determining improvements and enhancement strategies for these product attributes, thereby increasing consumer satisfaction.
Co-Authors Izzuddin Haidar Al Qossam Jessica Praptisia Haryanto Nuril Ilyasa Ananti Nurlela Machmuddin Sebayang, Veralianta Br Zulfa Kamaliya