E-jurnal Agro-Industri Indonesia

Daftar Isi

Daftar Isi (E-Jurnal Agro-Industri Indonesia) — 2015-06-29

Daftar Isi

E- Jurnal Vol 4 No 1 (Juni 2015)

No	Judul	Penulis Korespodensi	Halaman
1	BUSINESS MODEL DEVELOPMENT OF CANDIED RED CHILLI (Capsicum annum)	Indah Yuliasih	214
2	IMPLEMENTATION OF SERVICE RECOVERY WITH SURVIVAL ANALYSIS (CASE STUDY :MITRA NASIONAL KUALITAS, LTD)	Taufik Djatna	222
3	PARTICLEBOARD PRODUCTION FROM CASTOR CAKE MEAL (Ricinus communis L.) BY STEAM EXPLOSION PRETREATMENT	Ika Amalia Kartika	230
4	PRODUCTION OF BINDERLESS PARTICLEBOARD FROM CASTOR CAKE MEAL (Ricinus communis L.)	Ika Amalia Kartika	236
5	DESAIN PRODUK MAKANAN RINGAN UNTUK IBU HAMIL DENGAN MENGGUNAKAN QUALITY FUNCTION DEPLOYMENT (QFD)	Akbar Andayani	244

PENGEMBANGAN MODEL BISNIS MANISAN CABAI MERAH (Capsicum annum)

Indah Yuliasih dan Nabilah Aisyah (E-Jurnal Agro-Industri Indonesia) — 2015-06-29

ABSTRACT

Candied red chilli (Capsicum annum) is one kind of processed vegetable innovation which added by sugar as natural preservative. The objective of research was to generate product profile and determine the best business model design. Based on the result, candied chillihas moisture content of < 15 %, red-colored, sweet and spicy flavor. Candied red chilli had already met quality standard of dried candied product based SNI 01-3710-1995. The product was packaged using primary packaging by combination of alumunium foil and PP (poly propilene) plastic. Initial business model was assumed based on sweets vegetables business models in Surabaya and sweets business in Bogor city.The business model changed after development of the best product profile and business model development phase such as problem and solution tests. Product profile development phase changed elements of business model such as key partnership, key activities, key resources and cost structure.Business model development phase changed four elements of business model such as customer segment, value propotions, channels and customer relationship. Final result of iteration changed former concept of the product to be more favored by consumers.

Keywords: business model, candied, red chilli

IMPLEMENTASI PERBAIKAN LAYANAN MENGGUNAKAN METODE ANALISIS BERTAHAN (SURVIVAL ANALYSIS) PADA PT MITRA NASIONAL KUALITAS

Taufik Djatna dan Ludfi Oki Arifianto (E-Jurnal Agro-Industri Indonesia) — 2015-06-29

ABSTRACT

Keeping customer satisfaction are important thing to maintain customer loyalty by implementing Customer Relationship Management (CRM). CRM is the main objective to improve customer retention through improved customer satisfaction. Provide appropriate services to gain customer satisfaction. Given appropriate services based on customer ratings of the importance of the level of service variables. In addition, service evaluation is done by applying the method of survival analysis, information on the decline gets customer satisfaction based on customer retention. The purpose of this study was to assess the variables that are important to customer service. Then, the implementation needed to build a recovery service is based on the 4P's of marketing aspects of the company. Research at the National Quality Partners, Ltd. Jakarta, show resulting in customers assess the reliability and security attributes of the service is very important variable. Decline in retention rates and survival rates as well as the slope indicates the level of danger that companies need to do a recovery service. recovery services performed by approaching the 4P's of marketing with services variables that are considered important. then be sorted by priority service which should be rectified by the company using the Analysis Hierarchy Process (AHP).

Keywords: customer relationship management, survival analysis, service variable, 4P’s of marketing, AHP

PEMBUATAN PAPAN PARTIKEL DARI BUNGKIL JARAK KEPYAR (Ricinus communis L.) DENGAN PERLAKUAN PENDAHULUAN STEAM EXPLOSION

Ika Amalia Kartika dan Herdiarti Desti (E-Jurnal Agro-Industri Indonesia) — 2015-06-29

ABSTRACT

Binderless particleboard production from castor cake meal is developed to overcome the limitation of wood in construction industry and to solve the environmental problem because of emission from urea formaldehide (UF) and phenol formaldehide (PF). The steam explosion method can be used to denaturate the protein of castor cake meal which can increase the mechanical properties of particleboard. Particleboard production was carried out by hot pressing at different temperatures and pressures. This research aimed to determine the effect of pressing temperature and pressure on the physical and mechanical properties of the particleboard, and to obtain the optimum pressing temperature and pressure on particleboard production from castor cake meal. The physical and mechanical properties of particleboards were tested according to JIS A 5908:2003. Generaly, the density and the moisture content of particleboard met JIS A 5908:2003. Statistical analysis showed that pressing temperature affected moisture content, water absorption and MOE whereas pressing pressure affected moisture content and water absorption. The regression analysis showed that the optimum pressing temperature and pressure to produce the particleboard from castor cake meal were respectively 160^oC and 160 kgf/cm² with density of 0.85 g/cm³, moisture content of 5.05%, water absorption of 124.54%, thickness swelling of 20%, MOE 256.65 kgf/cm² and MOR 4.73 kgf/cm².

Keywords: Castor cake meal, modulus of rupture, modulus of elasticity, particleboard, steam explosion

PEMBUATAN BINDERLESS PAPAN PARTIKEL DARI BUNGKIL JARAK KEPYAR (Ricinus communis L.)

2015-06-29

ABSTRACT

Castor cake meal is by-product generated from castor oil industry which contains high protein (38.58%). This research used castor cake meal as raw material for binderless particleboard production. The objective of this research was to determine the effect of pressing temperature and pressure on physical and mechanical properties of particleboard, and to obtain the optimum pressing temperature and pressure for particleboard production. The experimental design used Central Composite Design with variables of temperature (160-180^°C) and pressure (160-200 kgf/cm²). Data obtained were analyzed by ANOVA (α = 0.05) and Response Surface Method. The physical and mechanical properties of particleboard were tested based on JIS A 5908:2003. Generally the physical and mechanical properties of particleboard were not accordance to JIS A 5908:2003 except for moisture content. Pressing temperature and pressure affected the physical and mechanical properties of particleboard. The optimum temperature and pressure to produce the particleboard from castor cake meal were respectively 160^°C and 200 kgf/cm²with density of 0.94 g/cm³, moisture content of 5.85%, water absorption for 2 h of 42.9%, water absorption for 24 h of 80.4%, thickness swelling for 2 h of 27.8%, thickness swelling for 24 h of 36.2%, MOE of 2726.9 kgf/cm² and MOR of 14.9 kgf/cm².

Keywords: Binderless particleboard, castor cake meal MOE, MOR

DESAIN PRODUK MAKANAN RINGAN UNTUK IBU HAMIL DENGAN MENGGUNAKAN QUALITY FUNCTION DEPLOYMENT (QFD)

Akbar Andayani, Sukardi, Ani Suryani (E-Jurnal Agro-Industri Indonesia) — 2015-06-29

ABSTRACT

Adequacy of nutrition during pregnancy is one of the important factors in determining the development of the fetus. Snack for pregnant women is an alternative food choice that is appropriate and practical to meet the needs of those nutrients. One of the most challenging activities when developing product is to understand how customer needs are satisfied by the product. Quality function deployment is a planning tool used to fulfill customer needs and in-depth evaluation of a product. This research aimed to obtain design target of snack for pregnant woman. Based on the results of this research, attributes of flavor, aroma and color become the most important customer requirements. Based on cookies design analysis using House of Quality method, can be note that formulation of raw and fortification materials parameter has the highest technical characteristic weight for 14,31% whereas netto parameter has the lowest characteristic for 0,95%. Formulation of raw and fortification materials, selection of the type of raw and fortification material, storage conditions, quality of sealing, mixing conditions, baking temperature and baking duration are technical parameters which has the highest priority. By developing cookies based on those technical parameters will meet 59,3% of consumer needs.

Keywords: house of quality, quality function deployment, snack design.