Pub Date : 2022-04-25DOI: 10.33772/tekper.v3i1.26489
Resa Pahlepi, S. Sarinah, Sakir Sakir
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.
{"title":"Analysis Of Supply Chain Management In The Tofu And Tempeh Industry In Konda Village, Konda Sub District","authors":"Resa Pahlepi, S. Sarinah, Sakir Sakir","doi":"10.33772/tekper.v3i1.26489","DOIUrl":"https://doi.org/10.33772/tekper.v3i1.26489","url":null,"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.","PeriodicalId":348244,"journal":{"name":"Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125081494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-25DOI: 10.33772/tekper.v3i1.28049
Nirdahayu Nirdahayu, L. Safuan, L. Afa, Gusti Ayu Kade Sutariati1
The research aims to determine the interaction effect of the dose of straw mulch and organic plus fertilizer on the growth of soybean (Glycine max L.) on marginal dry land. This research was conducted from August to December 2021 at the research area of the Agriculture Faculty, Halu Oleo University, Kendari, Southeast Sulawesi. The research design used was a Split Plot arranged in a Randomized Block Design. The main plot was straw mulch (M) consisting of three levels, i.e., without straw mulch (M0), 4 tons ha-1 (M1), and 8 tons ha-1(M2); and Sub-plots were plus organic fertilizer (P) consisting of four levels, namely without plus organic fertilizer (P0); 2.5 tons ha-1(P1); 5 tons ha-1, (P2); and 7.5 tons ha-1 (P3). The measured variable is plant height, number of leaves, leaf area, dry weight of root, dry weight of shoot, and . The analysis of data using ANOVA, if The result of significant (Fhit> Ftab) continues with the DMRT test on α=0.05. The results showed that the treatment of Straw mulch 8 tons ha-1 and organic fertilizer 7.5 tons ha-1 resulted in the highest soybean growth.
本研究旨在确定秸秆覆盖与有机加肥用量对边际旱地大豆生长的互作效应。这项研究于2021年8月至12月在苏拉威西东南部肯达里Halu Oleo大学农业学院的研究区进行。本研究采用随机区组设计的分割图设计。主要地块为秸秆覆盖(M)，分为无秸秆覆盖(M0)、4 t ha-1(M1)和8 t ha-1(M2)三个层次;加有机肥小区(P)由4个水平组成，即不加有机肥小区(P0);2.5吨ha-1(P1);5吨ha-1， (P2);7.5吨ha-1 (P3)。测量变量为株高、叶数、叶面积、根干重、茎干重和。数据分析采用方差分析，如果结果显著(Fhit> Ftab)继续进行DMRT检验，α=0.05。结果表明，秸秆覆盖8 t hm -1、有机肥7.5 t hm -1处理的大豆生长最高。
{"title":"Effect of Interaction Straw Mulch and Organic Plus Fertilizer on Growth Soybean (Glycine max L.)","authors":"Nirdahayu Nirdahayu, L. Safuan, L. Afa, Gusti Ayu Kade Sutariati1","doi":"10.33772/tekper.v3i1.28049","DOIUrl":"https://doi.org/10.33772/tekper.v3i1.28049","url":null,"abstract":"The research aims to determine the interaction effect of the dose of straw mulch and organic plus fertilizer on the growth of soybean (Glycine max L.) on marginal dry land. This research was conducted from August to December 2021 at the research area of the Agriculture Faculty, Halu Oleo University, Kendari, Southeast Sulawesi. The research design used was a Split Plot arranged in a Randomized Block Design. The main plot was straw mulch (M) consisting of three levels, i.e., without straw mulch (M0), 4 tons ha-1 (M1), and 8 tons ha-1(M2); and Sub-plots were plus organic fertilizer (P) consisting of four levels, namely without plus organic fertilizer (P0); 2.5 tons ha-1(P1); 5 tons ha-1, (P2); and 7.5 tons ha-1 (P3). The measured variable is plant height, number of leaves, leaf area, dry weight of root, dry weight of shoot, and . The analysis of data using ANOVA, if The result of significant (Fhit> Ftab) continues with the DMRT test on α=0.05. The results showed that the treatment of Straw mulch 8 tons ha-1 and organic fertilizer 7.5 tons ha-1 resulted in the highest soybean growth. ","PeriodicalId":348244,"journal":{"name":"Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian","volume":"214 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133122069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-25DOI: 10.33772/tekper.v3i1.25590
L. Arif, L. Rianda, Sakir Sakir
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%).
{"title":"Analysis of Consumer Satisfaction Levels on the Value of Sagoku Products From Sago Meambo Food, Mata output, Kendari District.","authors":"L. Arif, L. Rianda, Sakir Sakir","doi":"10.33772/tekper.v3i1.25590","DOIUrl":"https://doi.org/10.33772/tekper.v3i1.25590","url":null,"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%).","PeriodicalId":348244,"journal":{"name":"Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124925182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-25DOI: 10.33772/tekper.v3i1.26866
H. Heriyanto, S. Sarinah, R. Rosmawaty
This study aims to determine the planning of implementing strategic policies in the development of Barokah chips. The method used in this research is Interpretative Structural Modeling (ISM) with this approach can determine the relationship between elements in the system. The results of this study are the factors are divided into four levels and are included in the autonomous, dependent, linkage, and independent sectors. The key factors that influence are all elements of actor factors/elements, constraints, needs and goals, one of which plays an important role in actor/stakeholder elements, namely farmers, traders, consumers, cooperatives and UMKM offices, financial institutions and the industry and trade offices as well as the consistency percentage results obtained. obtained from each element.
{"title":"Application of Interpretative Structural Modelling (ISM) In The Development of Barokah Chips on The Scale of The Household Industry In Unaaha District, Konawe Regency","authors":"H. Heriyanto, S. Sarinah, R. Rosmawaty","doi":"10.33772/tekper.v3i1.26866","DOIUrl":"https://doi.org/10.33772/tekper.v3i1.26866","url":null,"abstract":" This study aims to determine the planning of implementing strategic policies in the development of Barokah chips. The method used in this research is Interpretative Structural Modeling (ISM) with this approach can determine the relationship between elements in the system. The results of this study are the factors are divided into four levels and are included in the autonomous, dependent, linkage, and independent sectors. The key factors that influence are all elements of actor factors/elements, constraints, needs and goals, one of which plays an important role in actor/stakeholder elements, namely farmers, traders, consumers, cooperatives and UMKM offices, financial institutions and the industry and trade offices as well as the consistency percentage results obtained. obtained from each element.","PeriodicalId":348244,"journal":{"name":"Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127149735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-25DOI: 10.33772/tekper.v3i1.24856
Rezaloo Reza, Dhian Herdhiansyah, Sakir Sakir
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.
本研究旨在确定穆纳县Kabangka区Wakobaloagung村UD Sari Makmur豆腐制品的制作过程。采用文献研究法、访谈法、观察法和文献法收集资料。比较法分析结果仍然显示UD Sari Makmur是豆腐的生产者，主要原料是大豆，其中豆腐是印尼的主食配料之一。豆腐也是一种含有许多营养成分的食物，相对容易生产。UD Sari Makmur被列入中小型企业(SMEs)类别。做豆腐的方法仍然很简单。即准备，浸泡洗涤，研磨，蒸煮，过滤，印刷，切割，准备上市。所以个人的作用，在这种情况下，工人，在豆腐生产过程中是非常重要的。
{"title":"Tofu Processing at UD Sari Makmur, Wakobaloagung Village, Kabangka District, Muna Regency","authors":"Rezaloo Reza, Dhian Herdhiansyah, Sakir Sakir","doi":"10.33772/tekper.v3i1.24856","DOIUrl":"https://doi.org/10.33772/tekper.v3i1.24856","url":null,"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.","PeriodicalId":348244,"journal":{"name":"Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian","volume":"121 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115970907","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-25DOI: 10.33772/tekper.v3i1.25593
Ayu Putri Wahyuningsih, S. Sarinah, M. Syukri
This research aims to find out the process analysis of white jellyfish (aurelia aurita) processing business in cv. almahaera in puupi village of kolono districct of south konawe regency. Determination of the location of the study is done intentionally (purposive). Data collection is done by observation, interview and documeation methods. Respondents in the study were business owners, secretaries and several employees at jellyfish processing companies (Aurelia aurita). The study was analyzed using income analysis. The results showed that the variable total cost of production was produced by a production value of Rp957,435,000, total receipts of Rp2,430,400,000, total revenue of Rp 1,472,965,000 and R/C Ratio of 2.54.
{"title":"Analysis Of White Jellyfish (Aurelia Aurita) Processing Business In CV. Almahaera In Puupi Village Of Kolono Districct Of South Konawe Regency","authors":"Ayu Putri Wahyuningsih, S. Sarinah, M. Syukri","doi":"10.33772/tekper.v3i1.25593","DOIUrl":"https://doi.org/10.33772/tekper.v3i1.25593","url":null,"abstract":"This research aims to find out the process analysis of white jellyfish (aurelia aurita) processing business in cv. almahaera in puupi village of kolono districct of south konawe regency. Determination of the location of the study is done intentionally (purposive). Data collection is done by observation, interview and documeation methods. Respondents in the study were business owners, secretaries and several employees at jellyfish processing companies (Aurelia aurita). The study was analyzed using income analysis. The results showed that the variable total cost of production was produced by a production value of Rp957,435,000, total receipts of Rp2,430,400,000, total revenue of Rp 1,472,965,000 and R/C Ratio of 2.54.","PeriodicalId":348244,"journal":{"name":"Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian","volume":"2314 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130342812","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-25DOI: 10.33772/tekper.v2i3.20693
Sisi Wulandari, S. Sarinah, M. Syukri
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.
{"title":"Industry Marketing Mix Analysis Banana Chips In Konda Village One District Konda South Konawe Regency","authors":"Sisi Wulandari, S. Sarinah, M. Syukri","doi":"10.33772/tekper.v2i3.20693","DOIUrl":"https://doi.org/10.33772/tekper.v2i3.20693","url":null,"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.","PeriodicalId":348244,"journal":{"name":"Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123807241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-25DOI: 10.33772/tekper.v2i3.23316
Bayu Harisakti, H. Hermanto, Sakir Sakir
This study aims to determine the copra production process in Wantulasi Village, North Wakorumba District, North Buton Regency, and calculate the added value of copra in Wantulasi Village, North Wakorumba District, North Buton Regency. Determination of the research location purposively. Data was collected using observation, interviews, recording, and questionnaires. The analysis used is value-added analysis. Based on the results of research conducted on the value-added analysis of copra processing in Wantulasi Village, North Wakorumba District, North Buton Regency, it can be that the income received at UD. Copra Turuni is Rp.26,250,000. while for added value after processing, the added value is Rp. 3,947/kg per three months in one production and 1 kg of copra is comparable to 3 coconuts with a value ratio of 77%. The income earned by copra farmers from processing coconuts into copra increased, with the copra price being Rp.7500.
{"title":"Business Value Added Analysis Copr Processing In UD. Copr Down In Wantulasi Village, Sub-District Of Wakorumba Utara, Buton Utara Regency","authors":"Bayu Harisakti, H. Hermanto, Sakir Sakir","doi":"10.33772/tekper.v2i3.23316","DOIUrl":"https://doi.org/10.33772/tekper.v2i3.23316","url":null,"abstract":"This study aims to determine the copra production process in Wantulasi Village, North Wakorumba District, North Buton Regency, and calculate the added value of copra in Wantulasi Village, North Wakorumba District, North Buton Regency. Determination of the research location purposively. Data was collected using observation, interviews, recording, and questionnaires. The analysis used is value-added analysis. Based on the results of research conducted on the value-added analysis of copra processing in Wantulasi Village, North Wakorumba District, North Buton Regency, it can be that the income received at UD. Copra Turuni is Rp.26,250,000. while for added value after processing, the added value is Rp. 3,947/kg per three months in one production and 1 kg of copra is comparable to 3 coconuts with a value ratio of 77%. The income earned by copra farmers from processing coconuts into copra increased, with the copra price being Rp.7500.","PeriodicalId":348244,"journal":{"name":"Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124550407","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-25DOI: 10.33772/tekper.v2i3.23347
H. Hendri, M. Syukri, Sakir Sakir
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.
{"title":"Development Analysis Of Banana Chips Products Using Quality Function Deployment (QFD) MethodIn The Household Industry Pilar Rejeki Kendari City","authors":"H. Hendri, M. Syukri, Sakir Sakir","doi":"10.33772/tekper.v2i3.23347","DOIUrl":"https://doi.org/10.33772/tekper.v2i3.23347","url":null,"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.","PeriodicalId":348244,"journal":{"name":"Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116050061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-25DOI: 10.33772/tekper.v2i3.18512
Alma Gebriani, L. Rianda, Sakir Sakir
This study aims to analyze the profitability of the peanut rengginang business in the Two Brothers Home Industry in Lalona Village, Bungku Tengah District, Morowali Regency. Determination of the research location purposively. Data was collected using a questionnaire, interview, and documentation methods—research analysis using profitability ratios. The results of the study show that the analysis of profitability in the home industry of the two brothers in 2020 shows that the profitability ratio for the net profit margin (NPM), which is 55.42% is above the average or very good. The profitability ratio of the return on assets (ROA) value is equal to 132% are, above average or very good. Based on the calculation of net profit margin (NPM) and return on assets (ROA), Home Industry is very efficient and profitable to run.
{"title":"Profitability Analysis Of Bean Engineering On UD. Ranggina Bean Two Brothers In Lalona Village, Bungku Central District Morowali Regency","authors":"Alma Gebriani, L. Rianda, Sakir Sakir","doi":"10.33772/tekper.v2i3.18512","DOIUrl":"https://doi.org/10.33772/tekper.v2i3.18512","url":null,"abstract":" This study aims to analyze the profitability of the peanut rengginang business in the Two Brothers Home Industry in Lalona Village, Bungku Tengah District, Morowali Regency. Determination of the research location purposively. Data was collected using a questionnaire, interview, and documentation methods—research analysis using profitability ratios. The results of the study show that the analysis of profitability in the home industry of the two brothers in 2020 shows that the profitability ratio for the net profit margin (NPM), which is 55.42% is above the average or very good. The profitability ratio of the return on assets (ROA) value is equal to 132% are, above average or very good. Based on the calculation of net profit margin (NPM) and return on assets (ROA), Home Industry is very efficient and profitable to run.","PeriodicalId":348244,"journal":{"name":"Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian","volume":"161 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116230917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：