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All Journal Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi SAINTEK
Yusuf Irfan
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Electrical & Electronics Engineering Engineering Health Professions Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Transportation Veterinary

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Strategi Pemilihan Supplier Bahan Baku dalam Mendukung Peningkatan Kinerja UMKM Bananas Food Nida An Khofiyah; Juhaeni, Juhaeni; Yusuf Irfan; Supriyati, Supriyati; Windyatri, Hasyrani
ABDIKAN: Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Vol. 4 No. 3 (2025): Agustus 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/abdikan.v4i3.6219

Abstract

Supplier selection is important in the production process, because raw materials greatly affect product results and production continuity. In Bananas Food Micro, Small and Medium Enterprises (MSMEs) located in Bekasi Regency, the main problem faced is that there is no mechanism or system for selecting the right raw material suppliers to meet production needs. Bananas Food MSMEs have also not implemented a method in supplier selection, so they have more than one supplier. This research was conducted using the Analytical Hierarchy Process (AHP) method. The criteria that are prioritized in supplier selection include availability, quality, and price and location. This study aims to determine the best supplier from several alternative suppliers. Based on the results of ranking the selection of banana raw material suppliers using the AHP method, determining supplier B as the best supplier for Bananas Food MSMEs with a weight value of 0.46, supplier C as the second alternative with a weight of 0.25, supplier D as the third alternative with a weight of 0.18, and supplier A as the fourth alternative with a weight of 0.11.
Potensi dan Inovasi Teknologi Pengolahan Buah Campolay (Pouteria campechiana) sebagai Pangan Fungsional Berkelanjutan: Tinjauan Literatur Yusuf Irfan
Prosiding Sains dan Teknologi Vol. 5 No. 1 (2026): Seminar Nasional Sains dan Teknologi (SAINTEK) ke 5 - Februari 2026
Publisher : DPPM Universitas Pelita Bangsa

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Abstract

Buah campolay (Pouteria campechiana), yang dikenal secara internasional sebagai canistel atau egg fruit, merupakan komoditas tropis yang memiliki potensi besar sebagai pangan fungsional berkelanjutan. Buah ini mengandung senyawa bioaktif seperti β-karoten, vitamin C, serat pangan, dan antioksidan yang berkontribusi terhadap kesehatan. Artikel ini bertujuan untuk mengkaji secara sistematis potensi gizi, karakteristik bioaktif, serta inovasi teknologi pengolahan buah campolay berdasarkan studi literatur. Metode yang digunakan adalah tinjauan pustaka terhadap artikel ilmiah nasional dan internasional yang relevan, dengan fokus pada aspek pengolahan menjadi tepung, minuman serbuk, sari buah campuran, produk fermentasi, pangan tradisional, dan produk lemak. Hasil kajian menunjukkan bahwa berbagai teknologi pengolahan mampu mempertahankan bahkan meningkatkan nilai fungsional campolay, serta memperluas aplikasinya dalam industri pangan. Produk turunan seperti yogurt, sari buah campuran, wajit, dan mentega campolay menunjukkan peningkatan nilai gizi dan organoleptik. Pengembangan campolay sebagai bahan pangan fungsional berpotensi mendukung ketahanan pangan, diversifikasi produk, dan pencapaian Tujuan Pembangunan Berkelanjutan (SDGs), khususnya SDG 2, SDG 3, SDG 9, dan SDG 12.
Co-Authors Juhaeni Juhaeni Nida An Khofiyah Supriyati . Windyatri, Hasyrani