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Probowati, Banun Diyah
Universitas Trunojoyo Madura
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ANALISIS STRUKTUR JARINGAN DAN PROSES BISNIS DALAM RANTAI PASOK SAYURAN LAHAN PASIR PANTAI Banun Diyah Probowati; Adi Djoko Guritno; Mochammad Maksum; Dyah Ismoyowati
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7455

Abstract

The changing paradigm of  the business environment is becoming increasingly dynamic. Supply chain can be a competitive strategy that can improve the ability of business competition to determine critical points in business processes. The supply chain process has a big impact on global business and commerce. Development of an effective supply chain is carried out through the development of network structures in the supply chain, especially for coastal agricultural land vegetables. Vegetables planted in coastal agricultural land have their own uniqueness, which is different from plateau plants because of the nature of the land. Research aimed to analyze the network structure and chain business processes of  vegetable  supply chain in the coastal agricultural land.  Research method used framework process of horticulture supply chain development method that were modified.  The results showed that the supply chain network structure of  vegetable from coastal agricultural land  different from plateau land. There was a network structure of supply chain from farmers / farmer groups to traders in the auction market. Key business  processes in vegetable supply chain of  coastal agricultural land that can support sustainable profits were building trust, coordination, collaboration and policy
PENGENDALIAN MUTU PADA PRODUKSI KERIPIK SUKUN Edi Junaidi; Banun Diyah Probowati; Muhammad Fakhry
AGROINTEK Vol 8, No 1 (2014)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v8i1.2032

Abstract

There are many matter can be make  chips. One of them is breadfruits chips.  Consumers need a good quality of product. The industries must be keep  the quality of its products. Therefore it is necessary for a good quality control on the quality control of raw materials, production processes and final products breadfruit chips. The aims of this study are  to determine the application of the Seven Tools of Quality Control and how to improve product quality breadfruit chips. Analysis of quality control is done by using tools such as quality control check sheet, stratification, histograms, Pareto charts, scatter charts, fishbone diagram and control chart. Check sheets are used to present the data in order to facilitate the understanding of data to analyze further.  P control chart is used to see whether a product is defective is well within control or not. The results of the data analysis showed that the p control chart product defects that occured during production process had upper threshold of 0.033 (79 pieces of breadfruit chip) and lower thresholdof 0.021 (50 pieces of breadfruit chip) with an average percentage per day damage of 2.765 % (66 pieces of breadfruit chip).  Disability occurred once, because it exceeded the upper limit of the number of defects by 176 pieces of breadfruit chip (3.6%). Result of causative diagram analysis showed what factors causedproduct defects, those were raw materials, tools, production process, and human error. Result of this study can be used by the industry to immediately take corrective action to prevent and reduce the level of disability.
MODEL PENGADAAN BAHAN BAKU KURMA SALAK MENGGUNAKAN TEKNIK LOT for LOT Imam Gazali; Moh Fuad FM; Banun Diyah Probowati
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2123

Abstract

The raw material is absolutely a need for a company to smooth production process. Procurement of raw materials is a major factor in the production process activities. One measure of the performance of control of raw material procurement is to minimize the cost. This study was conducted to determine and specify in providing a more economical raw materials between methods of this industry and Lot for Lot Technical of Material Requirement Planning. Calculation of the total cost of raw material requirement by considering the cost of purchase and cost of ordering. The data used to calculate the total cost of procurement of products obtained from the data demand of snake fruits are translated based on the structure of the product to determine the need for raw materials. Material Requirement Planning Methods with Lot for Lot technical generate total procurement costs are lower than the method of this industry. The total cost of procurement by the method of the company amounted to Rp 5,396,000.00 and Rp 5,331,600.00 of lot for lot. The savings that can be generated by lot for lot is Rp.160.400 or 2.97%. Based on the results of the calculations are more economical method to be applied in industry with Lot for Lot.
EVALUASI SANITATION STANDARD OPERATING PROCEDURES KERUPUKAMPLANG DI UD SARINA KECAMATAN KALIANGET KABUPATEN SUMENEP Ach Triharjono; Banun Diyah Probowati; Muhammad Fakhry
AGROINTEK Vol 7, No 2 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i2.2053

Abstract

Industri pangan untuk menghasilkan produk yang memenuhi standar keamanan pangan. Standar tersebut dapat dipenuhi dengan menerapkan 8 aspek kunci Sanitation Standard Operating Prosedures (SSOP). Tujuan dari penelitian ini adalah untuk memperoleh hasil penerapan 8 aspek kunci Sanitation Standard Operating Procedures (SSOP) dan mengevaluasi penerapan Sanitation Standard Operating Procedures (SSOP) Di UD Sarina Kecamatan Kalianget Kabupaten Sumenep. Jenis penelitian ini bersifat deskriptif dengan lokasi penelitian di UD Sarina Kecamatan Kalianget Kabupaten Sumenep. Hasil penelitian diketahui bahwa penerapan 8 aspek kunci Sanitation Standard Operating Procedures (SSOP) di UD Sarina sudah terlaksana tapi terdapat 3 tahapan kunci yang belum terlaksana dengan baik yaitu pencegahan kontaminasi silang, pengawasan kondisi kesehatan personil dan menghilangkan hama dari unit pengolahan. Hal yang perlu ditingkatkan terkait dengan penerapan SSOP di UD Sarina yaitu masih perlu adanya manual prosedur untuk berbagai pelaksanaan sanitasi yang dilakukan oleh UD Sarina ini
STUDI PENERAPAN PRODUKSI BERSIH UNTUK INDUSTRI KERUPUK Banun Diyah Probowati; Burhan Burhan
AGROINTEK Vol 5, No 1 (2011)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v5i1.1937

Abstract

Cleaner productionwas minimize waste and emissions and maximize product output. The aimed of research were to identified and to analysed application of cleaner production from crackers industry. By analysing the flow of materials and energy in this industry and then to identify options to minimize waste industrial processes. Improvements of organisation and technology help to reduce or suggest better choices in use of materials and energy, and to avoid waste, waste water generation, and gaseous emissions, and also waste heat.. Application of this cleaner production were a good house keeping, recycle, reduce and reuse. Modified a fireplace and smoked funnel were the choice of alternative to application the cleaner production. The benefit from application of cleaner production was 5% efficiency wood to be burn. There was the complete process of burning with value of efficiency.
PENGUKURAN PREFERENSI KONSUMEN BAKSO Marta Catur Pamungkas; Banun Diyah Probowati; Iffan Maflahah
AGROINTEK Vol 8, No 1 (2014)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v8i1.2034

Abstract

Consumers make purchases based on certain choices. These options include product attributes and attribute level. Meatball has attributes such as texture, price, and taste. These attributes affect the consumer buying process . The aim  of this study was to determine the utility values for all attributes and attribute level of meatballs that have been selected by consumers. This research is  a qualitative and quantitative research conducted in Bangkalan Regency. Respondents of this study consisted of 60 people. The results of this research  revealed that the value of the utility for the level of preference of texture was soft texture with a utility value of  0.058, meatballs price at Rp 500.00 with utility value of 0.006, and the selected flavor attributes are taste spicy sauce with  utility value of 0.36. Attributes to contribute to consumer's decision to buy meatballs were flavor at 63.321 % , texture at 20.114 % and meatball price at 16.565 % contribution
ANALISIS FAKTOR-FAKTOR DAYA TARIK KEMASAN GULA MERAH TERHADAP MINAT PEMBELIAN ULANG KONSUMEN Sumrotul Hoiriyah; Banun Diyah Probowati; Umi Purwandari
AGROINTEK Vol 9, No 2 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i2.2140

Abstract

Brown sugar is human’s daily need that tends to increasingly change. The brown sugar is produced in Sumenep and delivered widely to Sampang region and surrounds it. The brown sugar sold in market is usally unpackaged brown sugar or not yet packaged. Packaging is important to increase the value of brown sugar itself. Factors exist in packaging is color, design, shape, size, physical material and information written on the label. The purpose of this study is to determine the amount influence of packaging factors on re-purchasing interest by applying multiple linear regressions analysis method. The result states that the color of package influences the increasing of re-purchasing interest of 0,714, packaging design influences the increasing of re-purchasing interest of 0,171, physical material influences the increasing of re-purchasing interest of 0,473, information writer on a label influences the increasing of re-purchasing interest of 0,409, shape influences the increasing of re-purchasing interest of -0,219 and size influences the increasing of re-purchasing interest of -0,047. So, the dominant factors are color, design, physical material and information written on a label.
STRATEGI BERSAING PADA INDUSTRI KERUPUK AMPLANG Syaifur Rahman; Banun Diyah Probowati; Supriyanto Supriyanto
AGROINTEK Vol 8, No 2 (2014)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v8i2.2010

Abstract

Amplang crackers processing industry is an industry with the use of raw materials mackerel. The industry experienced a decline in competitiveness characterized by a decrease in the amount of production and sales. The purpose of this study was to determine the application of competitive strategy undertaken by the company and to determine the competitive strategy that should be done by the company in an effort to increase sales turnover. Data analysis methods used in this study are IFAS matrix, the matrix EFAS, IE matrix, SWOT matrix. The results showed that there were internal factors to play role as the strength of the industry: (1) the production unit is close to the source of raw materials, (2) good raw material quality, (3) the quality attributes that can satisfy consumers, (4) relatively high venture capital, (5) the involvement of the family in a fairly large extent (0.239), (6) the products are on the market, (7) relatively simple technology used in production, (8) the volume of product sales constantly increased annually. However, there were internal factors that contributed to the weaknesses of this industry:(1) low level of workforce education, (2) seasonal supply of raw material, (3) limited facilities and infrastructure distribution of products, (4) not using diverse means of promotion, (5) production siteis away from the product market. The external factors positively influence the cracker industry were: (1) increasingly high customer loyalty, (2) large market segment, (3) high sale potential, (4) supportive business climate. External factors that were considered as threats were:(1) new competitors, (2) supply of raw materials is dependent of natural conditions. Based on the SWOT analysis of SO strategy, the most appropriate strategy was to increase the availability of products in the market. SO strategy is used as a basis to support aggressive growth policy
SIKAP MURID DAN PENJUAL MAKANAN JAJANANTENTANG HIGIENE DAN SANITASI MAKANAN DI SEKOLAH DASAR NEGERI KELURAHAN RONGTENGAH KECAMATAN SAMPANG Sisca Yanuar Ningtyas; Cahyo Indarto; Banun Diyah Probowati
AGROINTEK Vol 6, No 2 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i2.1980

Abstract

Snack foodsplays a fairlyimportant role inprovidingenergyandnutritionalintakefor childrenof school age. Contributionsto theconsumption ofsnackfoodsof school ageaccounted for5.5% and4.2% proteinenergy. Snackfoodsin addition to havingthese advantages, hawkerfoodwasstillrisk to healthbecausetreatmentis oftennotpossiblehygienicsnackfoodcontaminatedbytoxicmicrobes. The purposeofthis studywas to determine theattitudesof studentsandsnackfood vendorsonhygieneandsanitationin the. This type of researchbeinga descriptivestudy sitesat theRongtengah Elementary School, Sampang District. The populationin this study wereelementary school studentsgrades 4, 5and6 dengansample size77 childrenof elementary school students and thenumber of samplesnack food  vendorstotaling10 people. Survey results revealedthat theattitudesof elementary school studentsabouthygieneandsanitationindividuals includedineither categoryat71.43%, while theattitude ofsnackfood vendorsonfoodhygieneandsanitation, including the category of beingas much as 80%.
PENGUKURAN PRODUKTIVITAS PERUSAHAAN TAHU DENGAN METODE OBJECTIVE MATRIX (OMAX) Agus Supriyanto; Banun Diyah Probowati; Burhan Burhan
AGROINTEK Vol 9, No 2 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i2.2141

Abstract

Persaingan industri pada era globalisasi akan semakin ketat. Perusahaan harus berusaha melakukan efisiensi dan efektivias semua kegiatannya. Oleh karena itu perlu dicari solusi untuk mengukur produktivitas dari perusahaan. Penelitian ini bertujuan untuk mengukur produktivitas perusahaan tahu. Metode yang digunakan untuk masalah ini dengan menggunakan metode Objective Matrix (OMAX). Perhitungan produktivitas perusahaan yang mengacu pada tiga kriteria yaitu jumlah pesanan, pemakaian bahan baku dan jumlah karyawan. Hasil penelitian ini menunjukkan bahwa indeks produktivitas yang diperoleh pada awal periode mencapai 1,13 kemudian pada periode berikutnya semakin turun sampai periode ketujuh yang mencapai -0.70. Jumlah pesanan tahu dari konsumen mengalami penurunan karena pengaruh musiman. Penggunaan bahan baku mengalami pemborosan sebesar 1.124 kg dan pada jumlah karyawan banyak yang menganggur sebanyak 49 orang sehingga perusahaan belum dikatakan memenuhi nilai produktivitas yang sesuai standar.
Co-Authors Ach Triharjono Adi Djoko Guritno, Adi Djoko Agus Miftah Mutolip Sa’diyah Agus Supriyanto Arief Firmansyah Arsyistawa, Hadana Sabila Askur Rahman Askur Rahman Burhan Burhan Burhan Burhan Burhan Burhan Cahyo Indarto Cystiana, Chika Uca DARIMIYYA HIDAYATI Dian Farida Asfan Dyah Ismoyowati, Dyah Edi Junaidi Elok Waziiroh Enung Siti Nurhidayah Fansuri, Hamzah Firmansyah, Raden Arief Fitriati, Annisa Hamzah Fansuri Husna, Syifaul Iffan Maflahah Imam Gazali Indarto Indarto Isdiana Suprapti Khoirul Hidayat Lisdayana, Nurmalisa Marta Catur Pamungkas Mira F Yanti Mochammad Maksum Mohammad Osidani Aji Wijaya Muhammad Fahkry Muhammad Fakhry Muhammad Fakhry Mu’tamar, M Fuad Fauzul Mu’tamar, Mohammad Fuad Fauzul Nabila Z Rahman Novita Aprilia Mukharomah Nur Aini Pretty C Agustin Raden Faridz Rakhmawati Rakhmawati Rakhmawati Rakhmawati Retno Setyawati Rhesi Wicaksananengnaya S. Sugiharto Septian Adi Dwicahya Sisca Yanuar Ningtyas Sumrotul Hoiriyah Supriyanto Supiyanto Supriyanto Supriyanto Supriyanto Supriyanto Syaifur Rahman Ulya, Millatul UMI PURWANDARI Umi Purwandari Verdiana, Hanif Risma