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Influence of Safety and Health Job Factor to Work Productivity Employees (Case Study to Employees Part of Production in PT. Gatra Mapan I, Malang) Deoranto, Panji; Astuti, Retno; Mahmudi, Heru
Jurnal Teknologi Pertanian Vol 7, No 1 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research was aimed at examining the influence of the availability of occupational safety and health factors on the productivity of employees at a particular furniture industry located in Malang town. A survey-type research was conducted employing a pre-determined questionnaire involving five main variables, namely the safety factors, work-place accident coverage, health and rest facilities, health benefits and physical environment of the work-place. Each of which was represented by 3-4 related aspects. As many as 78 employees were taken by means of simple random sampling as respondents. A scale scoring technique introduced by Likert was used to rate the degree of employees’ satisfaction upon the availability of such factors. The productivity of the employees per month was measured by the ratio of the value of output (value in Rupiahs of the sold products) to the input, i.e. total salaries or wages in Rupiahs paid to the employees of the corresponding month. The measurement was conducted in two consecutive months, from March to April 2006. The results showed that the occupational safety and health factors in the studied furniture industry were quite good. The productivity was certainly influenced by such variables. And their relation maybe expressed as Y = 9.494 + 0.379 X1 + 0.249 X2 + 0.571 X3 + 0.239 X4 + 0.284 X5 + e, where Y is the productivity and X1 to X5 are the safety factors, work-place accident coverage, health and rest facilities, health benefits, physical environment of the work-place and e is the degree of error respectively. Keywords : Productivity, Occupational Safety and Health Factors, Employees
The Use of - R Control Chart on The Filling Process at A Particular Pasteurized Milk Industry in Malang Santoso, E.F. Sri Maryani; Deoranto, Panji; Mahfudiana, Dwi
Jurnal Teknologi Pertanian Vol 8, No 1 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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The purposes of this research were to develop an  - R control chart of the filling process in a particular pasteurized milk industry in order to improve the performance of the process. Based on the data of the milk volume filled in the container, the  - R control chart of the filling process was developed. It was found that an average volume ( ) was 143.88 ml; and the respective values of UCL and LCL  were 147.74 ml and 140.52ml, with an average volume range (R) of 5.83 ml; UCLR = 12.30 ml; and LCLR = 0. The chart showed that the center line and limits of the X control exceeded the predetermined value of 140 ± 5 ml, with the average volume of 143.88 ml, which was above the set value of volume 140 ml.  The value of Cp was 0.66 (less than 1,00) and the Kane performance index, CPK = 0,15 which was equal to the CPU. It means that the operation of the filling process was under its capacity. Since the filling machine used was a semi automatic one, to reduce the excessive filling may be carried out either by upgrading operator or machinery performances.Key word:  control chart, filling process, pasteurized milk
The Analysis of Consumer Acceptance of Starch/Tapioca Powder Made from Dried Cassava (Gaplek) with Kaporit as Whitening Nurika, Irnia; Deoranto, Panji; Indriasari, Yuanita
Jurnal Teknologi Pertanian Vol 9, No 1 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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This study aimed at identifying variables that affected the consumer acceptance of tapioca powder made from dried cassava (gaplek). The result shows that the consumer acceptance of this product is ordinary meaning it has yet  been accepted by the consumer due to its relatively high price. The fourth variable X are positively affected the variable Y which mean if the variable X increase, it will make the variable Y increase.The multiple regression model used in this research is:Y  =  - 13,599 + 0,855 X1 + 0,629 X2 + 0,803 X3 + 0,543 X4With R = 0,819 means the relations between all variable X to variable Y are close. R square = 0,650 means the contribution of variable X to variable Y is 65% and 35% contribution came from other variable that not include in the model. The F-test shows that F counted > F table so we can conclude that variable X affected variable Y simultaneously. The T-test shows that T counted > T table so we can conclude that variable X affected variable Y partially.Keywords : Dried cassava (Gaplek), tapioca  powder, kaporit.
Utilization of Nypa (Nypa fruticans) Bark for Making Biocharcoal Briquette as Alternative of Energy Sources Mulyadi, Arie Febrianto; Dewi, Ika Atsari; Deoranto, Panji
Jurnal Teknologi Pertanian Vol 14, No 1 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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This research aim are to get combination of the best treatment between the amount of tapioca glue and lime as additional material to be able to produce charcoal briquette which is able to be taken the beneficial  as alternative energy source, and to know production price which needed in making leaf sugarcane biocharcoal briquette.  The experiment for this research is Completely Randomized Block Design with 2 factors;, they are concentration of Tapioca glue (P) and Concentration of lime as additional material (K). Each of the factors has three levels, they are: P1 (20 %), P2 (30 %), and P3 (40 %); K1 (1%), K2 (3%), K3 (5%) which are repeated twice. Product yield, water content, endurance press, heat value, and ash content are analysed on this reserach. The best treatment is on biocharcoal briquette with the tapioca glue is 20% and lime is 5% with product yield is 78.04%, water content is 4.10%, the endurance press is 157.57 kg/cm2, heat value  is 2753.71 cal/g, and ash content is 22.35%. The result of production analysis show the base price of the product is Rp. 1120.00/ kilogram. The price of product sold is Rp. 1700/ kilogram with profit expectation is 40 so that the BEP value (unit) is 11986.03 kilograms or Rp.18224978.07. Keywords: biocharcoal, briquette, lime, nypa bark, tapioca.
Productivity Analysis Using Objective Matrix (OMAX) Method: Case Study On The Production Departement of Sari Roti PT Nippon Indosari Corpindo, Tbk Pasuruan Hamidah, Nurul Hazmi; Deoranto, Panji; Astuti, Retno
Jurnal Teknologi Pertanian Vol 14, No 3 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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The purpose of this study was to determine the level of partial and total productivity on the production department of Sari Roti PT Nippon Indosari Corpindo, Tbk Pasuruan with productivity measurement was carried out in January to December 2012. The result of this research can be used as the benchmark productivity and basis of planning for increasing productivity in future periods. Objective Matrix (OMAX) methods was used for analyzing the data. Criteria of productivity used in this study were the use of raw material, man hour, fuel, and electrical energy. The results showed that the highest score of productivity was on the use of man hour which was achieved in October at level 9. The criteria for the use of raw materials, fuel, and electrical energy reached the lowest score of 0 on November and December. The highest value of total productivity index level achieved during the measurement period was 84.69% in October and the lowest value was -95.18% in November. Unsuitable raw material received, defective parts, discomfort working environment, lack of discipline, lack of motivation, and too tired workers were factors that lead to low productivity in the production department of Sari Roti PT Nippon Indosari Corpindo, Tbk Pasuruan.Keywords: Objective matrix (OMAX), bakery industry, productivity
The Effects of Mix Marketing (7P) and Consumers Behavior to Healthy Food Bar Product Purchasing Decision in Malang Region Carolina, Etty; Santoso, Imam; Deoranto, Panji
Jurnal Teknologi Pertanian Vol 15, No 3 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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The improvement of activity and income the citizen need the practical, easy, fast, and nutritious foods. Healthy Food Bar (HFB) is a product that is considered a high nutritional value and practical. The purpose of this study was to determine the effect of variables simultaneously and partially in the marketing mix ( product attributes , pricing, distribution channels , promotion , people , process , physical environment ) as well as in consumer behavior (environmental factors, individual , psychological) to the purchasing decision HFB. The results of the study of 100 respondents showed variable marketing mix (product, price, distribution channels, promotion, people, process, physical environment) and consumer behavior (environmental factors, individual, psychological) simultaneously significant effect on product purchasing decisions HFB. In partial marketing mix (product, price, distribution channels, promotion, people, process) and consumer behavior variables (environmental factors, individual, psychological) significantly while the variable physical lingkungn insignificant effect on product purchasing decisions HFB .Keywords: HFB, Marketing Mix, Consumer Behaviour, Purchasing Decision, Multiple Linear Regression
Analisis Produktivitas dan Profitabilitas Produksi Sari Apel dengan Metode American Productivity Center di KSU Brosem Deoranto, Panji; Harwitasari, Alifia; Ikasari, Dhita Morita
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 5, No 3 (2016)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2016.005.03.1

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui tingkat produktivitas dan profitabilitas yang telah dicapai, melakukan evaluasi terhadap faktor-faktor penyebab rendahnya produktivitas dan profitabilitas, serta mencari solusi untuk meningkatkan produktivitas dan profitabilitas KSU Brosem. Penelitian ini menggunakan metode American Productivity Center (APC) untuk melihat hubungan antara tingkat produktivitas dan profitabilitas. Berdasarkan hasil pengolahan data yang telah dilakukan dari April 2014 hingga Desember 2015 menunjukkan bahwa nilai ratarata produktivitas input total KSU Brosem sebesar 2,237 dan indeks produktivitasnya sebesar 100,190, sehingga dikatakan baik. Nilai indeks produktivitas terendah terdapat pada bulan Desember 2015 yaitu sebesar 84,101. Rendahnya produktivitas disebabkan pemborosan pemakaian input perusahaan. Nilai rata-rata tingkat profitabilitas input total KSU Brosem sebesar 1,999 dan indeks profitabilitasnya sebesar 89,524, sehingga dikatakan rugi. Rendahnya profitabilitas disebabkan harga bahan baku naik, jam lembur, dan Tarif Dasar Listrik (TDL) meningkat. Peningkatan produktivitas KSU Brosem dilakukan dengan cara inspeksi yang ketat dan meningkatkan kontrol terhadap bahan baku yang dikirim supplier, memberi peringatan dengan pemotongan gaji, meningkatkan kesadaran tenaga kerja untuk menghemat energi, dan investasi penggantian mesin. Peningkatan profitabilitas KSU Brosem dapat dilakukan dengan cara menjalin kerjasama yang baik dengan supplier, meningkatkan kecepatan operasi untuk mengurangi upah lembur, dan meningkatkan kesadaran tenaga kerja untuk hemat energi.Kata kunci: sari apel, pemasaran, strategi, SWOT, QSPM AbstractThe aim of this study is to find out, do evaluating of the causing low and find the solutions to increase both productivity and profitability KSU Brosem. This study uses American Productivity Center to see the correlation between the level of productivity and profitability. The result of data analysis from April 2014 to December 2015 showed that the productivity’s average of total input was 2.237 and index score was 100.190. The lowest productivity index found in December 2015 which amounted to 84.101. The low of productivity is caused by the waste of input. The profitability’s average of total input was 1.999 and index score was 89.524 which was considered as loss condition. The low of profitability is caused by the increase of raw materials cost, overtime hours, and electricity cost. The improvement on productivity is done by doing tight inspection and increasing the control toward raw materials, giving warnings and salary reduction, increasing the awareness in saving the energy, and the investment on new machine. The improvement on profitability is done by establishing good cooperation with the supplier, increasing the operation speed, and increasing the awareness to save the energy.Keywords: apple beverage, marketing, strategy, SWOT, QSPM
Peramalan Pemintaan Produk Keripik Tempe CV Aneka Rasa Dengan Metode Jaringan Syaraf Tiruan Hariati, Indah Putri; Deoranto, Panji; Dewi, Ika Atsari
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 1, No 1 (2012)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Peramalan permintaan merupakan tingkat permintaan produk yang diharapkan akan terealisir pada masa yang akan datang. Penelitian ini bertujuan meramalkan permintaan CV Aneka Rasa menggunakan metode Jaringan Syaraf Tiruan. Jaringan Syaraf Tiruan (JST) merupakan metode peramalan permintaan yang sering digunakan oleh perusahaan agar permintaan konsumen dapat terpenuhi. Pengolahan data untuk metode JST dimulai dengan merancang arsitektur jaringan, penggunaan algoritma pembelajaran Backpropagation, pengujian dan pengolahan data menggunakan software. Penerapan metode JST untuk peramalan permintaan keripik tempe rasa daun jeruk dengan menggunakan algoritma Backpropagation, arsitektur Multi Layer Network menghasilkan arsitektur jaringan terbaik yaitu 2-4-1 (2 neuron input, 4 neuron hidden layer, dan 1 neuron output). Jaringan ini memiliki nilai Mean Square Error (MSE) terkecil sebesar 0,0047651 dengan koefisien korelasi 0,9572 dan gradien sebesar 0,9756 yang artinya output sama dengan target, sedangkan koefisien determinasi sebesar 92,62% artinya bahwa output sudah mampu mewakili target sebesar 92,62%. Hasil peramalan untuk bulan Januari-Desember 2012 yaitu 16.276, 16.425, 16.620, 16.696, 16.809, 16.735, 16.763, 16.855, 16.956, 17.074, 17.189 dan 17.254 kemasan.Kata Kunci: Peramalan Permintaan, Jaringan Syaraf Tiruan, Keripik Tempe
PERENCANAAN STRATEGI PENGEMBANGAN AGROINDUSTRI KOPRA (STUDI KASUS DI KABUPATEN HALMAHERA TIMUR) Rosidi, Asri Rachmat; Mustaniroh, Siti Asmaul; Deoranto, Panji
Jurnal Teknologi Pertanian Vol 18, No 3 (2017)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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ABSTRAKHalmahera Timur adalah daerah yang cocok untuk pengembangan usaha tanaman perkebunan, salah satunya yang berkembang saat ini adalah perkebunan kelapa dengan agroindustri kopra. Agroindustri kopra di Halmahera Timur semakin berkembang dan meningkat seiring permintaan bahan baku industri kopra saat ini. Pada pengembangan usaha diperlukan suatu analisa perencanaan strategi yang matang sehingga diperoleh hasil yang optimum dari setiap penggunaan sumber daya bidang produksi, pemasaran, sumber daya manusia, dan teknologi. Tujuan penelitian ini adalah untuk menentukan alternatif perencanaan strategi yang tepat dalam pengembangan agroindustri kopra di Kabupaten Halmahera Timur menggunakan analisis SWOT (Strenghts, Weaknesses, Opportunities, Threats). Hasil penelitian menunjukkan bahwa pengembangan strategi agroindustri kopra di Halmahera Timur menunjukkan bahwa kekuatan internal eksternal industri berada pada kategori Hold and Maintain, dengan strategi pengembangan terfokus pada penetrasi pasar dan pengembangan produk. Strategi pengembangan yang dapat dilakukan antara lain pengembangan UMKM lokal skala kecil, pengembangan kemitraan, pengembangan kualitas kopra, pengembangan keterampilan SDM ABSTRACTEast Halmahera is a good area for the development of plantation crops, one of them is currently developing is Agroindustry Copra. Agroindustry Copra in East Halmahera growing and increase as demand for industrial raw materials copra. Business development strategy required a careful analysis planning in order to obtain optimum results from any use of resources in production, marketing, human resources, and technology. The purpose of this study was to determine the alternative planning strategies in agroindustry development especially for copra in East Halmahera using SWOT (Strenghts, Weaknesses, Opportunities, Threats) analysis. The results showed that based on the SWOT analysis, strategy development Agroindustry Copra in East Halmahera indicate that the internal forces external to the industry is the hold and maintain category, with the development strategy focused on market penetration and product development. The development strategy that can be done include the development of small-scale local SMEs, the development of partnerships, the development of copra quality, human resources and skills development
STUDI PREFERENSI KONSUMEN TERHADAP PASTA MANGGA PODANG (Mangifera indica L.) DENGAN METODE CONJOINT (STUDI KASUS PADA HOTEL-HOTEL DI KOTA BATU) Qoddhar, Mirza N; Deoranto, Panji; Anggarini, Sakunda
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 2, No 1 (2013)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstrak Tujuan penelitian ini adalah untuk mengetahui atribut yang berpengaruh terhadap preferensi serta tingkat preferensi konsumen pasta mangga podang (Mangifera indica L.). Metode penelitian yang digunakan adalah metode Conjoint. Responden yang diambil hanya hotel-hotel di kota Batu dan variabel independent (bebas) yang digunakan hanya 4 variabel (aroma, rasa, kekentalan dan warna). Hasil penelitian menunjukkan bahwa preferensi konsumen terhadap level atribut (karakteristik) pasta mangga podang adalah rasa lebih kuat rasa bahan tambahan paling disukai konsumen dengan nilai kegunaan sebesar 0,054, aroma lebih kuat aroma mangga podang disukai konsumen dengan nilai kegunaan sebesar 0,034, tingkat kekentalan yang kental lebih disukai konsumen dengan nilai kegunaan sebesar 0,047, dan warna coklat muda paling disukai konsumen dengan nilai kegunaan sebesar 0,018. Urutan atribut yang mempengaruhi preferensi pasta mangga podang yaitu rasa (38,24 %), kekentalan (30,88%), aroma (22,06%) dan warna 8,82%. Tingkat preferensi konsumen terhadap pasta mangga podang yang paling disukai konsumen terdapat pada profil 9 dengan kombinasi rasa lebih kuat rasa bahan tambahan, aroma lebih kuat aroma mangga podang, kekentalan yang kental dan warna coklat muda yang mempunyai nilai kegunaan total tertinggi yaitu 0,428.Kata Kunci : Preferensi Konsumen, Pasta Mangga, Metode Conjoint, Profil, HotelAbstract The purpose of this research is to find out what attributes that influence preference and the level of customer preferences podang mango paste (Mangifera indica L.). The method used is the method of Conjoint. Respondents were drawn only for hotels in Batu city and independent variables (independent) used only 4 variables (smell, flavor, consistency and color). The results showed that the preferences of consumers towards level attributes (characteristics) podang mango paste is a more robust flavor additives most preferred by consumers with utility value of 0.054, smell more powerful smell of podang mango consumers preferred the utility value of 0.034, the viscosity of the more viscous consumers preferred the utility value of 0.047, and a light brown color most preferred by consumers with utility value of 0.018. The order of the attributes that affect the preferences podang mango paste flavor (38.24%), viscosity (30.88%), smell (22.06%) and color (8.82%). The level of consumer preference towards podang mango paste most preferred by consumers are on profile 9 with a stronger flavor combinations taste additives, stronger smell podang mango smell, consistency is thick and light brown color that has the highest total utility value of 0.428.Keywords: Consumer Preferences, Mango Paste, Conjoint Methods, Profiles, Hotels