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INDONESIA
Jurnal Ilmiah Inovasi
Published by Politeknik Negeri Jember
ISSN : 14115549     EISSN : 25276220     DOI : -
Core Subject : Science, Education, Agriculture,
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Education Other
The Journal contains the original article of the research related to the problem areas of Agricultural Production, Animal Production, Agribusiness Management, and Agricultural Technology.
Arjuna Subject : -
Articles 9 Documents
 1 
Search results for , issue "Vol 24 No 3 (2024): Desember" : 9 Documents clear
Pengelompokan Pelaku Usaha Perempuan Berbasis Sumber Pangan Di Pedesaan: Clustering of woman business actors based on plant food sources in rural areas habib, M. Chais Habibulloh; Muksin, Muksin; Dwi Wahyono, Nanang; D Purwoko, D Purwoko; Mulyadi, Mulyadi
Jurnal Ilmiah Inovasi Vol 24 No 3 (2024): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v24i3.4506

Abstract

Perempuan pengusaha yang memanfaatkan sumber daya lokal sebagai produknya mempunyai peran penting dalam meningkatkan ketahanan pangan. Peran kelompok perempuan pelaku usaha perlu mendapatkan dukungan yang memadai untuk dapat melanjutkan usahanya. Namun, ada kondisi di mana perkembangan usaha para perempuan tersebut belum meningkat secara signifikan. Penelitian ini bertujuan untuk melakukan pemetaan dalam bentuk pengelompokan pelaku usaha perempuan untuk mendapatkan karakteristik perempuan pengusaha yang tepat dalam menyusun upaya intervensi pemberdayaan. Penelitian ini menggunakan pendekatan kuantitatif dan kualitatif. Tahapan dan metode penelitian meliputi studi literatur, survei, wawancara dan clustering. Hasil penelitian menunjukkan bahwa perempuan pengusaha sumber pangan nabati mempunyai keaktifan yang sama dalam kelompok tani, namun mempunyai persepsi bahwa kelembagaan kelompok kurang mampu memfasilitasi usaha yang dijalankan. Terdapat 3 klaster yang dapat dibedakan dari karakteristik individu, psikografis dan motivasi dalam menjalankan usaha.
Analisis Penerapan Total Productive Maintenanace Berdasarkan Perhitungan OEE dan Six Big Losses pada Mesin Seamer Hor Yang di PT. XYZ: Analysis of Total Productive Maintenance Implementation Based on OEE Calculation and Six Big Losses on Seamer Hor Machine at PT. XYZ Hariono, Budi; Naza Fawwaz, Muhammad Ariq
Jurnal Ilmiah Inovasi Vol 24 No 3 (2024): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v24i3.4658

Abstract

Salah satu faktor di balik kesuksesan sebuah industri dapat ditentukan oleh kelancaran proses produksi. Efisiensi keseluruhan dari sebuah mesin bukanlah indikator yang baik untuk mesin berkapasitas tinggi karena faktor-faktor seperti jumlah kerusakan dan produksi yang kurang maksimal. Dalam penelitian ini, mesin jahit Hoyang dioperasikan, dan lini produksi 01 diamati dan dianalisis secara intensif untuk menentukan nilai overall equipment efficiency (OEE) dan prioritas evaluasi untuk menerapkan total productivity maintenance (TPM) melalui perhitungan enam kerugian. Hasil dari penelitian ini untuk availability rate dengan rata-rata 82,50%, performance rate dengan rata-rata 77,76%,  quality rate sudah memenuhi standar world class yaitu dengan presentasi rata-rata 99,94% of 99.99%. Faktor Six Big Losses dengan pengaruh paling tinggi terhadap rendahnya efektifitas mesin seamer Hor Yang adalah Speed losses dengan presentase sebesar 35,83%, unplanned downtime dengan presentase sebesar 31,85% dan planned downtime dengan presentase sebesar 24,68% dengan total persentase kumulatif sebesar 92,46%. Penanganan permasalahan tersebut dapat dilakukan dengan penerapan TPM melalui pemeliharaan otonom, perbaikan terfokus, pemeliharaan terencana, pemeliharaan mutu dan pelatihan pendidikan yang selanjutnya meningkatkan produktivitas mesin seamer Hor Yang.
Faktor yang Mempengaruhi Keputusan Pembelian Ayam Kremes Di Kabupaten Jember: Factors that Influence the Decision to Purchase Kremes Chicken in Jember Regency Kurniawati, Dewi; Dhamayanthi, Wenny; Nurfebriana, Rista Eka
Jurnal Ilmiah Inovasi Vol 24 No 3 (2024): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Seiring dengan berkembangnya zaman banyak dijumpai rumah makan yang menyediakan menuserupa seperti olahan daging ayam, sehingga persaingan bisnis semakin meningkat. Salah saturumah makan yang menjual ayam sebagai menu utamanya adalah Ayam Kremes Cak Iwan Jember.Penelitian ini dilakukan dengan tujuan untuk menguji dan menganalisis pengaruh marketing mixterhadap keputusan pembelian konsumen pada Ayam Kremes Cak Iwan Jember. Populasi dalampenelitian ini adalah konsumen yang melakukan pembelian Ayam Kremes Cak Iwan KabupatenJember dengan pengambilan sampel sebanyak 70 responden. Alat analisis yang digunakan adalahanalisis regresi linier berganda dengan bantuan SPSS 21.00 for Windows. Hasil dari penelitian inidapat disimpulkan bahwa variabel produk, harga, lokasi dan promosi secara serempak atau bersama-sama berpengaruh secara signifikan terhadap keputusan pembelian produk Ayam Kremes Cak IwanJember. Secara parsial hasil penelitian ini dapat disimpulkan bahwa variabel harga, dan lokasisecara parsial berpengaruh tidak signifikan terhadap keputusan pembelian, sedangkan produk danpromosi secara parsial berpengaruh signifikan terhadap keputusan pembelian. Berdasarkan analisisproduk merupakan variabel yang berpengaruh dominan terhadap keputusan pembelian produkAyam Kremes Cak Iwan Kabupaten Jember.
Analisis Analisis Kualitas Mutu Produksi Bubuk Kakao di Pusat Penelitian Kopi dan Kakao Indonesia Dwicahyo, Agung; Mulya Santosa, Kresna; Rani Nurfadila, Agustin
Jurnal Ilmiah Inovasi Vol 24 No 3 (2024): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v24i3.5041

Abstract

Cocoa is one of the agricultural commodities that has the potential to be developed in Indonesia. Cocoa beans can be processed into processed food products with high selling value. Processed cocoa products include chocolate bars, cocoa butter and cocoa powder. Several processing stages are required to process cocoa into food products, including secondary and tertiary processing. Cocoa powder is one of the processed cocoa products that is in great demand by consumers. The use of cocoa powder as a substitute for processed food makes the process of processing cocoa powder very interesting for research. One of the factors that influences the quality of cocoa powder is the level of fineness of the cocoa powder.
Strategi Keberlanjutan Usaha Hidroponik Green House Jawa Timur Dengan Analytical Hierarchy Process (AHP): East Java Green House Hydroponic Business Sustainability Strategy Using The Analytical Hierarchy Process (AHP) Hermawan, Fendi; Sundari, Sri; Kustiari, Tanti; Agustinus Waluyo, Donny; Hartatie, Dian; Mayasari, Financia; Arief Putranto, Hermawan
Jurnal Ilmiah Inovasi Vol 24 No 3 (2024): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The Smart Farming concept is identical to the hydroponic cultivation system which is a new revolution in agricultural cultivation methods. Hydroponics is also known as soilless culture, which is a cultivation method that does not use soil as a medium to support plant growth. The advantages of hydroponic greenhouse cultivation include higher yields, the microclimate can be controlled and can be carried out throughout the year without paying attention to weather conditions, so that plant productivity is increased. Apart from the advantages that hydroponic greenhouse cultivation has, it has the potential to increase productivity as described above, the market prospects for the results of hydroponic cultivation are also very promising. The aim of this research is to analyze sustainability and priority strategies in efforts to develop green house hydroponic cultivation using the Analytical Hierarchy Process (AHP). This research was conducted in East Java. The results of the analysis show that the most dominant factors that are attributes of sustainability levers are the level of waste management, sales price stability, community conflict, the level of application of modern technology and partnership patterns. The results of the Analytical Hierarchy Process (AHP) analysis show that the priority strategy that can be implemented is the implementation of a partnership pattern with the highest value of 0.445.
Rancang Bangun Model Sistem Rantai Pasok Agroindustri Limbah Cerutu yang Berkelanjutan Pada CV Dwipa Nusantara Tobacco Jember Wahyono, Nanang Dwi; Kurniawati, Dewi; Harkat, Avisenna; Edwinsyah Yanuan Putra, Mohammad; Eka Ardhi Pratama, Fredy; Wahyu Winadi Atmajaya, Aditya
Jurnal Ilmiah Inovasi Vol 24 No 3 (2024): Desember
Publisher : Politeknik Negeri Jember

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Abstract

This research develops a sustainable supply chain system model for the cigar waste agroindustry at CV Dwipa Nusantara Tobacco, Jember, using the Interpretative Structural Modelling (ISM) approach. Cigar waste, previously considered valueless, is processed into diversified products that have the potential to enhance the company's economic value. The designed model aims to address inefficiencies in the supply chain that prevent optimal utilization of waste. ISM identifies key elements in the supply chain, such as raw material supply, labor, and processing technology. The study analyzes the export supply chain of cigar waste at CV Dwipa Nusantara Tobacco Jember. Three main elements are identified: needs, barriers, and institutions, each with interrelated sub-elements. Using the Reachability Matrix (RM), relationships among sub-elements are examined using transitivity rules. The results reveal sub-elements that act as key drivers, particularly in raw material availability, production technology, and export regulations. These findings are expected to enhance supply chain efficiency and improve product competitiveness in international markets.
Analisis Efisiensi Energi dan Material di Pabrik Gula Tradisional Menggunakan Pendekatan Berbasis STEM Kurniawan, Muhammad Prasetya; Destia Maharani, Ara; Putri Pradita, Sintia; Daffa Nurramdhana, Almaira; Aulia Mahardini Gunawan, Citra; Anggraini Larasati, Errika
Jurnal Ilmiah Inovasi Vol 24 No 3 (2024): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v24i3.5705

Abstract

Traditional sugar factories face challenges in improving production efficiency to remain competitive and meet growing market demand. This research adopts an innovative STEM (Science, Technology, Engineering, and Mathematics) approach to analyze material and energy flows in the sugar production process. This approach not only identifies inefficiencies but also offers data-driven solutions and modern technology for operational optimization. The research involved material and energy flow mapping using the mass and energy balance method, along with causal analysis to identify the root causes of inefficiencies at each stage of production, from preparation, milling, refining, to crystallization. The results showed a production yield of 6,63%, far below the company's target of 10%, with the main inefficiencies caused by low raw material quality, non-standard process temperature settings, and inadequate operator skills. STEM-based recommendations include integrating sensor technology for real-time monitoring, regular machine maintenance using predictive algorithms, creating digital guidelines for operators, and optimizing raw materials through agronomic data. Implementing this approach is expected to improve yield and production efficiency and support operational sustainability by reducing waste and emissions.
Menghadapi Tantangan Digital: Respon Akuntansi Manajemen Terhadap Disruptive Technology Yudhistira, Prillinaya; Setyo Wibowo, Nugroho; Wijaya, Dwi Indriani Fidiastutik; Resya, Fachmi; Andriyanto, Dicky; Yuniar, Eka
Jurnal Ilmiah Inovasi Vol 24 No 3 (2024): Desember
Publisher : Politeknik Negeri Jember

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Abstract

Disruptive technology refers to digitization that offers a variety of new software and programs for Management accounting practices that are useful for assisting reporting, planning, controlling, and decision-making processes. Digital forms of disruptive technology include Big data, Cloud computing, Blockchain, and Artificial Intelligence (AI). All of which lead to automation, visibility and analysis in utilizing structured and unstructured data to support the company's decision-making process. The adoption of digital technologies in Management accounting in fact provides new benefits and challenges simultaneously. This study focuses on how Management accounting responds to disruptive technology and how the impact of disruptive technology on Management accounting practices. This study concludes that the existence of technology and rapid business development has led to the transformation of management accountants in the form of a significant shift in how management accountant view themselves (identity) and their roles in the organization.
Dewi Kurniawati ANALISIS KEPUASAN KONSUMEN TERHADAP PELAYANAN RESTORAN PERGURUAN TINGGI DENGAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) (STUDI DI RESTO KEMUNING POLIJE) Kurniawati, Dewi; Oktanita Jaya Anggraeni; R. Abdoel Djamali; Naning Retnowati; Rizal Perlambang CNAWP
Jurnal Ilmiah Inovasi Vol 24 No 3 (2024): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Research to understand consumer needs and plan strategic service quality improvements. The research method used is descriptive quantitative by collecting data through questionnaires to 100 respondents who meet certain criteria. Data was analyzed based on five SERVQUAL dimensions: reliability, responsiveness, assurance, empathy, and tangibles. The research results show that the average gap in the five SERVQUAL dimensions is positive, indicating a good level of customer satisfaction, but still requires improvement in several aspects, such as the number of employees, responses to complaints, and payment systems. Importance Performance Analysis (IPA) analysis identifies priority attributes that must be improved, while House of Quality (HOQ) analysis produces improvement strategies, including the implementation of a modern payment system, employee training, and the provision of supporting facilities. This research concludes that structured and continuous service improvements are needed to increase consumer satisfaction and business competitiveness. Strategic recommendations are provided to support the sustainability of Resto Kemuning Polije in facing competition in the service industry.

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