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Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian
Published by Universitas Halu Oleo
ISSN : -     EISSN : 27215709     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian adalah jurnal yang terfokus pada bidang teknologi dan manajemen industri pertanian, teknologi pertanian, keteknikan pertanian, dan teknologi pangan, diterbitkan oleh Jurusan Ilmu dan Teknologi Pangan Fakultas Pertanian, Universitas Halu Oleo Kendari bekerjasasama dengan PERTETA (Perhimpunan Teknik Pertanian) Sulawesi Tenggara.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 106 Documents
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Bagea Product Development Analysis at UD. Baruasa Empowers Kendari City Using Quality Function Deployment (QFD) Method Ikram Ikram; Sarinah Sarinah; Yusna Indarsih
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 2, No 3 (2021): Desember - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v2i3.23660

Abstract

This study aims to determine consumer satisfaction with the development of bagea product quality at UD. Baruasa left Kendari City by using the Quality Function Deployment (QFD) method. Determination of the research location purposively. Data collection was done by interview and documentation methods. The analytical method used is Quality Function Deployment (QFD). The results showed that the development of bagea product quality at UD. Baruasa Membiri using the QFD method, it was found that the priorities to be developed by the wishes and needs of customers, respectively, were: (1) Information on the nutritional value of bagea product packaging (8.70%), (2) Variants of bagea product types (8, 25%), (3) Attractive packaging design for bagea products (7.78%), (4) Affordable selling prices for bagea products (7.15%), (5) There are promotional media (7.12%), (6 ) Price compatibility with bagea product quality (6.39%), (7) No use of hazardous materials (6.36%),(8) Bagea product texture (6.27%), (9) Bagea product halal certificate and label (6.16%), (10) Bagea product taste (6.07%), (11) Special purchase price for bagea product (6.05%), (12) Bagea product quality (6.01%), ( 13) Color of bagea products (5.95%), (14) Expiration information (expiration date) (5.89%), and (15) Ease of getting bagea products (5.79%).
Effectiveness of Cashew Product Marketing Strategy at UD Cashew Mubaraq Lombe, Lahundape Village, West Kendari District, Kendari City Desty Rismayanti; Sukmawati Abdullah; Sakir Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 2, No 2 (2021): Agustus - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v2i2.20423

Abstract

UD Cashew Mubaraq Lombe is a trading business that provides a variety of snacks typical of the Southeast Sulawesi region made from cashew nuts. A good marketing strategy is needed to introduce the products at UD Mete Mubaraq Lombe to the public. Marketing strategy is also one of the factors that can direct the level of marketing effectiveness that can be achieved. The effectiveness of the marketing strategy is the extent to which the company achieves the goals that have been agreed upon or previously set. Thus it can be interpreted that if marketing can be carried out correctly as planned or targeted according to the company's goals that have been set, it can be said that the marketing is effective. This study aims to describe the marketing strategy applied by UD Cashew Mubaraq Lombe in increasing the competitive advantage of the products being marketed and to determine the marketing strategy of UD Cashew Mubaraq Lombe's products. The research was carried out in the Lahundape Village, West Kendari District, Kendari City. The study is conducted using qualitative descriptive analysis. The dependent variables are product (X1), price (X2), promotion (X3), place (X4), service (X5), process (X6), people (X7), and physical evidence (X8). The independent variable (Y) is the marketing strategy applied by UD Mete Mubaraq Lombe. The results showed that all the methods used by UD Cashew Mubaraq effectively increased sales volume.
Analysis of the Application of Good Manufacturing Practices (GMP) for Bread Products at CV Sari Mart, Poasia District, Kendari City Munawir Diraeli; Sarinah Sarinah; Rosmawaty Rosmawaty
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 3, No 2 (2022): Agustus - Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v3i2.26800

Abstract

Every food producer must have qualified according to standards so that the food produced is safe for consumption. The study aims to identify the application of Good Manufacturing Practices (GMP) for bakery products at CV Sari Mart, Poasia sub-district, Kendari city, and provide recommendations for the best improvements related to the problems of implementing Good Manufacturing Practices (GMP) at CV Sari Mart. Data collection comes from direct observations, interviews, and evaluations carried out by observing all aspects of Good Manufacturing Practices (GMP) based on the regulation of the Ministry of Industry of the Republic of Indonesia No. 75 of 2010). Identification of the implementation of Good Manufacturing Practices (GMP) at CV Sari Mart based on the Minister of Industry Regulation on Good Processed Food Production Methods (CPPOB) with a checklist gap getting a total of 60% of 18 parameters, which means CV Sari Mart still has to improve to meet the requirements of GMP standards according to Regulations The Minister of Industry of the Republic of Indonesia Number 75/M-IND/PER/7/2010 concerning guidelines for good processed food production. 
Analysis of Consumer Satisfaction Levels on the Value of Sagoku Products From Sago Meambo Food, Mata output, Kendari District. La Ode Muhammad Arif; La Rianda; Sakir Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 3, No 1 (2022): April - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v3i1.25590

Abstract

This study aims to study the process of sago processing at the Meambo Food Sago Business in the Mata Village, Kendari District, Kendari City, to determine the product development process using the Quality Function Deployment (QFD) method on sago processing at the Meambo Food Sago Business in the Mata Village, Kendari District, Kendari City. ". Data was collected using questionnaire, interview, documentation and observation methods. The results showed that the process of processing sago products from sago Meambo food The processing of Sagoku Meambo Food products begins with the post-harvest stage of sago fruit carried out by sago farmers who have collaborated with Meambo Food Sago Enterprises, then the next stage is the processing of sago into flour carried out by labor. The sago processing process is by washing sago, soaking sago, roasting sago using an oven, sifting sago using a sieve to produce sago flour, then using sago flour to make sago products. The needs of consumers in a row include: having a halal label (8.93%), including an expiration date (8.87%), including information on the type of taste (8.18%), sweetness (7.93%), new topping/stuffing variants (7.75%) ), more toppings/filling (7.75%), easy to get chocolate products (7.39%), no bitter taste (7.33%), unchanged taste (7.28%), soft texture (7.28%) , Has information on nutritional value in one package (7.28%) and packaging color according to product (6.57%).
Tofu Processing at UD Sari Makmur, Wakobaloagung Village, Kabangka District, Muna Regency Reza Reza; Dhian Herdhiansyah; Sakir Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 3, No 1 (2022): April - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v3i1.24856

Abstract

This study aims to determine the process of making tofu products at UD Sari Makmur in Wakobaloagung Village, Kabangka District, Muna Regency. The data was collected using literature study, interviews, observation, and documentation methods. The comparative method analysis results still show that UD Sari Makmur is the producer of tofu, and the main staple is soybeans, where tofu is one of the staple food ingredients in Indonesia. Tofu is also a food that contains many nutrients and is relatively easy to produce. UD Sari Makmur is included in the small and medium enterprises (SMEs) category. The method of making tofu is still simple. Namely, preparation, soaking and washing, grinding, cooking, filtering, printing, cutting, and ready to be marketed. So that the role of the individual, in this case, the worker, is enormous in the tofu production process.
Development Analysis Of Banana Chips Products Using Quality Function Deployment (QFD) MethodIn The Household Industry Pilar Rejeki Kendari City Hendri Hendri; Muhammad Syukri; Sakir Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 2, No 3 (2021): Desember - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v2i3.23347

Abstract

This study aims to determine the quality development of banana chips using the QFD method in the Pillar Fortune Home Industry. Determination of the research location purposively. Data was collected using a questionnaire, interview, and documentation methods. The analytical method used is Quality Function Deployment (QFD). The results showed that the development of banana chips products using the QFD method to the priority to be developed by the wishes and needs of consumers in a row, among others: (1) Does not contain harmful chemicals (9.22%), (2) Tastes good ( 8.76%), (3) Competitive price with other products (8.75%), (4) There is a PIRT/BPOM RI permit number on the packaging (8.37%), (5) Does not contain preservatives (8, 29%), (6) Complete ingredient composition (8.00%), (7) Price according to taste and delicacy (7.62%), (8) Affordable price for all people (7.60%), (9 ) Expiration date (7.10%), (10) Attractive packaging design (6.61%), (11) Crispy crunchy texture (7.04%), (12) Many flavors (6.34%), ( 13) Attractive colors (6.29%). Technical requirements or technical responses from companies to meet consumer wants and needs start from the processing process that begins with sorting bananas, washing/cleaning processes, slicing processes, frying processes, adding flavorings, packaging or labels, making more attractive packaging designs, the inclusion of the price of banana chips, the inclusion of the composition of banana chips ingredients, increasing product promotion, and creating a marketing system.
Analysis of Banana Dempo Business Development in South Poleang District, Bombana Regency Aldi Hidayat; Sarinah Sarinah; Muhammad Syukri
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 2, No 2 (2021): Agustus - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v2i2.20084

Abstract

This study aims to determine the strategy of developing a banana dempo business with a SWOT analysis in Poleang Selatan District, Bombana Regency. Determination of the research location was done purposively. Data was collected by using questionnaires, interviews, and documentation methods. The analysis used is a SWOT analysis. Based on the study results, the internal strength factor with the highest score of 0.60 is the variety and quality of the banana dempo product with a weight value of 0.15 twigs 4. The internal weakness factor with the lowest score of 0.05 is that product promotion activities are not carried out with a weight value of 0.05 branches 1. External opportunity factor with the highest score of 0.45, namely products that become typical souvenirs with a weight value of 0.15 with twigs 3. External threat factor with the lowest score of 0.15 the price of raw materials is increasing with a weight value of 0.15 twigs 1. The strategies generated in the prospect of developing the banana dempo business "UD Rahmat" in Batu Putih Village, Poleang Selatan District are SO (1) strategies to maintain the quality of banana chips products made from natural, quality, and nutritious raw materials to meet the demand for banana chips, (2) increase the amount of production and quality of banana Dempo to meet market demand, (3) increasing promotion and (4) utilizing government assistance in reducing production costs), WO strategy ((1) increasing and strengthening marketing network and (2) improving business management system), ST strategy (1) Ensuring availability of primary raw materials continuously and (2) implementing production cost efficiency), and the WT strategy (1) increasing the ability to use modern technology in product innovation and (2) increasing the motivation of business actors in improving production quality).
Analysis of Quality Development of Kaopi Products Using The Quality Function Deploment (QFD) Method (Case Study on Raysa Smes In Eelahaji Village, Kulisusu District, North Buton Regency) Resen Yusmitha Mustahara; Sarinah Sarinah; Weka Gusmiarty Abdullah
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 3, No 2 (2022): Agustus - Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v3i2.27033

Abstract

This study aims to: (a) know the process of making kai products; and (b) know the process of developing the quality of Raysa Small Enterprises' kaopi products in Eelahaji Village, Kulisusu District, North Buton Regency using the Quality Function Deployment (QFD) method. Data collection was carried out using interviews, observation and literature review. The results showed that the prioritized attributes in the development of Raysa's Small Business coffee products were by the wishes and needs of consumers, respectively, namely price compatibility with product quality (12.1%), availability every day (12.1%), fast service (11.3%), the texture is not hard and has fibre (11.1%), discounted prices for purchasing multiple products (10.9%), easy access to products (10.9%), affordable prices Rp. 7000/2kg (10.8%), product shelf life can last ≥ 3 days (10.4%) and has the aroma of cassava (10.3%). There are 9 attributes of consumer desires and 7 technical responses that are a priority in the process of developing the quality of UKM Raysa's kaopi products in the form of selecting raw materials, supplying raw materials, the washing process, grating process, printing process, pressing process and creating a marketing system. 
Analysis Of Supply Chain Management In The Tofu And Tempeh Industry In Konda Village, Konda Sub District resa pahlepi; Sarinah Sarinah; Sakir Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 3, No 1 (2022): April - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v3i1.26489

Abstract

This study aims to analyze the supply chain in the tofu and tempeh industry in Konda Village. The method in this study is qualitative with primary data from field observations and questionnaire interviews. Data analysis used data reduction analysis, data presentation and drawing conclusions. The results showed that the supply chain management of tofu in the tofu and tempeh industry in Konda Village involved soybean suppliers, producers, diluents and final consumers. The supply chain of the tofu and tempeh industry in Konda Village has two channels. Channel I consists of suppliers - producers of the tofu and tempeh industry in Konda Village, channel II consists of producers - retailers - final consumers. The product flow flowing from upstream to downstream has 2 systems, delivered and delivered. Financial flows flowing from downstream to upstream have 2 systems, transactions and via banks. The flow of information flows from two directions including supply and demand.
Industry Marketing Mix Analysis Banana Chips In Konda Village One District Konda South Konawe Regency Sisi Wulandari; Sarinah Sarinah; Muhammad Syukri
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 2, No 3 (2021): Desember - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v2i3.20693

Abstract

 This study aims to determine the effect of the marketing mix on product dimensions, price, place, and promotion on consumer satisfaction in the Simple Banana Chips Industry in Konda District, South Konawe Regency. Determination of the research location was done purposively. Data was collected using a questionnaire, interview, and documentation methods. The analysis used is Multiple Regression Analysis. Based on the results of research conducted on the analysis of the marketing mix of banana chips in the Simple Banana Chips Industry, it can be concluded that the results of the assessment and responses of consumer respondents to aspects of the marketing mix of product dimensions, price and place have a satisfied rating category where the average consumer chooses a scored answer four or agree. In contrast, the aspect of the marketing mix (promotion) has a poor rating category where the average consumer chooses an answer score of 3 or less satisfied and two or dissatisfied.

Page 6 of 11 | Total Record : 106

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