Supanggyo Supanggyo
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Pengaruh Rehabilitasi DAM Lodan terhadap Produksi dan Pendapatan Petani (Studi Kasus di Desa Lodan, Kab. Rembang) Supanggyo, Supanggyo
Caraka Tani: Journal of Sustainable Agriculture Vol 19, No 1 (2004): March
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1639.03 KB) | DOI: 10.20961/carakatani.v19i1.20456

Abstract

The research objectives were to identify Dam Lodan rehabilitation and influencing to production and farm income. The research with survey method, and descriptive analysis. The research was carried out Lodan village, Sarang District, Rembang. The research findings indicated that production and farm income to increased, after the Dam Lodan rehabilited. Padi to increased 171,75% and farm income 169,75%. The sensitivity analysis indicated, when the construction cost increasing 10% and the benefit decreasing 10%, EIRR= 12,03, NPV= 872,740 and B/C Ratio= 1,45.
INOVASI PRODUK ES KRIM SUSU KAMBING ETAWA-UBI UNGU Ferichani, Minar; Darsono, Darsono; Supanggyo, Supanggyo
Caraka Tani: Journal of Sustainable Agriculture Vol 27, No 1 (2012): March
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1740.364 KB) | DOI: 10.20961/carakatani.v27i1.14350

Abstract

This productive research about “The Producing of Ettawa Goat Milk-Sweet Purple Potato Ice Cream” aimed to create a product made from ettawa goat milk which is delicious, nutritious, enjoyable, and marketable. The research in corporation with ettawa goat livestock owner’s wives which is united as KUBE (Corporative Business Association) Adi Jaya at Sayegan Sub-District, Sleman District, Yogyakarta, also partner with Jomint Company, was done in 2011. Research included program socialization to KUBE Adi Jaya officials; producing to get advance product; laboratory test at Lab. of Food Technology and Agricultural Product, Faculty of Agricultural Engineering, Gadjah Mada University; product packaging; disseminating to women as members of KUBE Adi Jaya and neighborhood; measuring of satisfaction to the product; and marketing. Quality measurement was done to measure satisfaction to product consisted of 4 indicators, those were taste, appearance, packaging, and contents (nutrition ingredient). The formula that was used was S = P/E which was a comparison among the expecting product (E) and the fact of product/product performance (P), in this case about how product showed the performance as real to compete with E. This formula was a modified concept by Kotler that states S = f(E,P). The criteria which was used was if S or Sav ≥ 1, it mean the product had high level of satisfaction; moderate if 0.7 < x < 1; and low if ≤ 0.7. Competitor product as E was an establish product, it was Walls ice cream as a product which was produced by Unilever Company, and our advance product as P. The research results show that the product contents complete nutrition. Contents of Cvitamin, protein and fiber function to protect and increase consumer’s healthy. Product also contents carotene, antioxidant and antocyanin that function to prevent cancer and cell degenerative process. Based on perspective about contents, the product is “ready” to be competed with ice cream which has established. The highest value of Sav is gained on contents (1,24), followed appearance (0,997), taste (0,983), and packaging (0,974). Level of respondent satisfaction to contents of etawa goat milk – sweet purple potato ice cream included high caused > 1, while to three others elements included moderate-high caused close to 1. Totally, Sav value that is achieved is 1.038, it means the product can satisfy the consumers in high level caused > 1. The product has capacity to compete even more satisfy than Walls ice cream based on product perspective (element of marketing mix). The product gets positive responses from members of KUBE Adi Jaya and others dissemination participants, also shops as partners of Jomint.
INOVASI PRODUK ES KRIM SUSU KAMBING ETAWA-UBI UNGU Ferichani, Minar; Darsono, Darsono; Supanggyo, Supanggyo
Caraka Tani - Jurnal Ilmu Ilmu Pertanian Vol 27, No 1 (2012)
Publisher : Caraka Tani - Jurnal Ilmu Ilmu Pertanian

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Abstract

Inovasi produk Es Krim Susu Kambing Etawa – Ubi Ungu. Penelitian ini bertujuan untuk membuat produk olahan susu kambing etawa yang lezat, bergizi, nikmat, dan marketable. Kegiatan penelitian bekerjasama dengan istri-istri peternak kambing etawa yang tergabung dalam KUBE Adi Jaya di Kecamatan Sayegan, Kabupaten Sleman, Yogyakarta, serta  dengan  mitra  Jomint  Company,  dilaksanakan  tahun  2011.Pengukuran  kualitas dilakukan  mengukur  satisfaction  terhadap  produk  terdiri  dari  4  indikator  ,  yaitu  taste, appearance, packaging, dan contents (kandungan nutrisi).  Rumus yang digunakan S = P/E, yang  merupakan perbandingan antara  produk  harapan (E) dan  fact  of  product/product performance (P),  dalam hal  ini  bagaimana kinerja  produk  secara  nyata  dalam bersaing dengan produk harapan..  Rumus tersebut merupakan hasil modifikasi konsep Kotler yang menyatakan S = f (E, P).  Kriteria yang digunakan adalah jika S atau Sav ≥ 1 maka produk memiliki tingkat satisfaction tinggi; moderat jika 0.7 < x < 1; dan rendah jika ≤ 0.7.  Produk yang dijadikan kompetitor (E) adalah produk yang sudah mapan dari sisi pemasaran, dalam hal ini penelitian menggunakan produk es krim dari Walls yang merupakan produk Unilever, sedangkan P  adalah produk olahan tim  pascamelalui proses I  dan  II.    Hasil  penelitian menunjukkan bahwa produk memiliki kandungan nutrisi yang lengkap.  Kandungan vitamin C, protein dan serat berfungsi untuk menjaga dan meningkatkan kesehatan.   Produk juga mengandung karoten, antioksidan dan antosianin yang berfungsi untuk mengikat radikal bebas sehingga dapat mencegah kanker dan degenerasi sel.  Dari sisi contents, produk dapat dikatakan “berani” diadu dengan produk es krim yang sudah mapan.   Nilai Sav tertinggi diperoleh  pada  elemen  contents  (1,24),  diikuti  appearance  (0,997),  taste  (0,983),  dan packaging (0,974). Tingkat kepuasan responden terhadap contents produk es krim susu kambing  etawa  tergolong  tinggi  karena  >  1,  sedangkan  untuk  ketiga  elemen  lainnya tergolong moderat-tinggi karena mendekati nilai 1.   Secara total, nilai Sav yang dicapai adalah 1,038, artinya produk es krim susu kambing etawa ubi ungu dapat memuasakan konsumen dengan level tinggi karena > 1.   Produk susu kambing etawa ubi ungu dapat bersaing  dengan  bahkan  lebih  memuaskan dari  produk  es  krim  Walls  dari  sisi  produk (element of marketing mix). Produk Es Krim Susu Kambing Etawa Ubi Ungu mendapat respon yang baik dari ibu-ibu anggota KUBE Adi Jaya maupun yang belum menjadi anggota untuk menjadi usaha bersama, serta dari mitra-mitra Jomint Company selaku partner.