Jurnal Penelitian Sains dan Teknologi Indonesia

ANALYSIS OF CUSTOMER SATISFACTION AND DESIGN OF QUALITY IMPROVEMENT STRATEGIES FOR CRISPY EDAMAME USING QFD METHOD

2025-01-30T09:59:08+07:00

The rapid development of the crispy edamame industry and the fierce competition encourage Edamame Village to improve product quality and innovation. Product quality and innovation. This research aims to analyze customer satisfaction and design product quality improvement strategies using the Quality Function Deployment (QFD) method. Data was obtained through a survey of 60 respondents using an accidental sampling technique, interviews, direct observation, and literature study. Analysis was conducted through QFD Phase I and II, focusing on consumer needs and product technical priorities. Results The results showed that the main attributes influencing consumer satisfaction are crispness, flavor, and ease of obtaining the product. Priorities for improvements include frying time management, implementation of SOPs, temperature optimization, consistency of seasoning doses, and increased marketing. Temperature optimization, consistency of seasoning doses, and increased online marketing through various e-commerce platforms. Through various e-commerce platforms. This strategy is expected to improve the quality of edamame crispy products, meet consumer expectations, and strengthen the competitiveness of Kampung Edamame in the market. Strengthen Kampung Edamame's competitiveness in the healthy snacks market.

ANALYSIS OF LAYOUT OF COFFEE PRODUCTION FACILITIES USING CRAFT (Case Study PT Mulyaningsih Jember)

2025-01-30T10:16:17+07:00

ABSTRACT Layout design is a process that involves ways to improve the layout of an industrial company so that the layout used is more efficient and optimal during production. The layout design in this study aims to compare the layout in coffee production using the CRAFT method and the ARC method, to optimize the production flow at PT Mulyaningsih. The application of the CRAFT method obtained the results of 1 iteration where there was a transfer of the green pump department (8) and the mason department (9), the transfer obtained the result of reducing the material handling distance with a distance difference of 18 m with an efficiency of 3.27% and a reduction in material handling costs with a cost difference of Rp 1,022,400 with an efficiency of 6.16%. The application of the ARC method obtained the result of the inconsistency of the degree of proximity with the description of the reason between the rinsing tub department (7) and the mason (9) which should be the rinsing tub department (7) to the green pump department (8) which has an absolute relationship according to the workflow sequence, so that there is a displacement between the green pump department and the mason department to match the degree of proximity relationship. Therefore, comparing the CRAFT method and the resulting ARC method is straightforward, where both the green pump department and the mason department are moved from the data input carried out in the CRAFT method and strengthened by the ARC method, with a close relationship between them.

ANALYSIS OF QUALITY CONTROL OF SWEET BREAD PRODUCTS USING SIX SIGMA METHOD (Case Study on UMKM Mahkota Bakery in Malang)

2025-01-30T18:57:28+07:00

A Mahkota Bakery is one of the UMKM engaged in the food sector which was established in 2012 and is located at Jalan Parangargo No. 27, Wagir District, Malang Regency. Some of the products produced include white bread, sweet bread, tarts, and donuts. The problem that often occurs is product defects, especially in sweet bread, namely extrusion defects and burnt bread. The study aims to determine the factors causing defects in sweet bread products and also provide recommendations for quality improvement proposals for sweet bread products. The method used in this study is the six sigma method using DMAIC. The results obtained from this method are in the Pareto diagram to determine the number of defects, namely extrusion defects of 2,105 pcs with a percentage of 59% and also burnt bread of 1,454 pcs with a percentage of 41%. Then determine the cause of the defects and formulate recommendations for improvements, namely the creation of SOP related to specific task divisions, installation of SOP boards, and implementation of SOP. Periodic checks during the baking process and equipment upgrades such as ovens and automatic cake fillers.

Keywords: Quality, Defects, Six Sigma, DMAIC

ANALYSIS OF POST-HARVEST LOSS IN THE POTATO SUPPLY CHAIN USING THE HOUSE OF RISK METHOD

2025-01-31T08:58:25+07:00

Potatoes, as an agricultural vegetable crop, are highly susceptible to damage during post-harvest and distribution processes. Post-harvest activities involve multiple actors, including farmers, agents, market traders, and street vendors. The involvement of numerous actors in the supply chain can lead to damage that affects potato quality. This study aims to analyze the risks of quality loss during post-harvest processes and design handling strategies to reduce supply chain risks for potatoes. The research employs the House of Risk (HOR) method, which consists of two phases. The findings reveal that the types of quality degradation affecting potatoes are primarily due to mechanical damage, classified into abrasion, cracking, puncture, cutting, bruising, splitting, tearing, and skin cracking. These risks were identified as being caused by 10 risk agents. Among them, four key risk agents were selected and analyzed to determine appropriate mitigation strategies. The recommendations for risk management and mitigation actions are expected to minimize the risks of mechanical damage in the potato supply chain in Magetan Regency.

EVALUATION OF PHYSICAL CHARACTERISTICS OF GARLIC POWDER (Allium sativum L.) PRODUCED BY CONVECTIVE DRYING

2025-05-22T13:47:24+07:00

Garlic (Allium sativum L.) is an important horticultural commodity widely used as a culinary spice and traditional medicine. Its high moisture content makes it highly perishable, thus requiring appropriate postharvest handling to extend its shelf life. One common method is drying using a convection oven, followed by powdering. This study aimed to evaluate the effect of drying temperature on the physical characteristics of garlic powder. The research was conducted from January to February 2020 at the Agricultural Product Engineering Laboratory, Faculty of Agricultural Technology, University of Jember. A Completely Randomized Design (CRD) was used with three temperature treatments (60°C, 70°C, and 80°C), each replicated twice. Observed parameters included moisture content, drying rate, drying yield, and color values (L*, a*, b*). Results showed that drying temperature significantly affected the physical properties of garlic powder. Higher temperatures reduced moisture content and L* values, while increasing a* values and water absorption capacity. These findings indicate that drying temperature is a critical factor influencing the final physical quality of garlic powder.

RISK OF WHITE OYSTER MUSHROOM (Pleurotus ostretaus) FARMING INI PANDAAN DISTRICT, PASURUAN REGENCY

2025-06-02T08:58:21+07:00

White oyster mushroom was a highly nutritious vegetable horticultural commodity and had the potential to be developed. The high demand for white oyster mushrooms created a good prospect for oyster mushroom farming. White oyster mushroom farming did not require a large area of land, but it required special temperature and humidity conditions. It was quite easy to run, and the harvest could be sold immediately. However, not a few mushroom farmers experienced obstacles during the production process. East Java Province contributed 55% of the total white oyster mushroom production in Indonesia. One of the oyster mushroom-producing areas in East Java Province was Pandaan District, Pasuruan Regency. Mushroom farmers in the area experienced production risks in their farming, which caused a decrease in production yields. The purpose of this study was to determine the level of risk, sources of risk, and effective risk mitigation strategies carried out by oyster mushroom farmers in Pandaan District, Pasuruan Regency. The data analysis methods used in this study were coefficient of variation (CV) analysis and House of Risk (HOR) analysis. The researcher used the total sampling method to determine the sample used in this study. The results showed that a value of 0.25 was obtained for the coefficient of variation (CV). This indicated that the value of 0.25 < 0.5 meant the risk faced by farmers was in the low category. There were 3 priority risk sources in oyster mushroom farming that had been identified. Additionally, there were 5 priority mitigation actions that farmers could take to mitigate the three priority risks.

THE EFFECT OF DIFFERENT CONCENTRATIONS OF GREEN OKRA GEL AND CARRAGEENAN ON THE CHARACTERISTICS OF GREEN OKRA JELLY DRINK (Abelmoschus Esculentus L.)

2025-06-16T12:22:11+07:00

The potential of green okra lies in its high dietary fiber component. Efforts to utilize dietary fiber in green okra include processing it into jelly drink product. The aim of this is to determine the influence of adding concentrations of green okra gel and carrageenan on the physical, chemical and organoleptic properties, as well as to determine the appropriate formulation of different concentrations of green okra gel and carrageenan to produce jelly drink green okra with the best physical, chemical and organoleptic properties. The experimental design used was a factorial completely randomized design (CRD) consisting of green okra gel concentrations (A) of 15%, 30%, 45%, 60%, and carrageenan concentrations (B) of 0.30% and 0.40%. The observational data were analyzed using ANOVA followed by DMRT test. Based on the research results, it can be concluded that the differences in green okra gel concentration and carrageenan concentration significantly affect the a* (redness), b* (yellowness), total solids, syneresis, pH, color liking score, aroma, taste, texture, and overall liking. The effectiveness values indicate that the best-treated green okra jelly drink has a pH value of 3.42, syneresis of 30.12%, total solids content of 14.17%, and dietary fiber content of 0.81%. In the organoleptic test, color liking score was 6.68 (like), taste 6.0 (like), aroma 5.64 (somewhat like), texture 5.48 (somewhat like), and overall liking 6.16 (like).

SUPPORTABILITY OF LAND RESOURCES FOR DEVELOPMENT OF SOYBEAN (Glycine max) PLANT COMMODITY IN JEMBER DISTRICT, EAST JAVA

2025-06-23T13:13:30+07:00

Land suitability is the level of suitability of a land for certain uses, such as agricultural land, industry and housing. Plants will have high production if planted on suitable land. Soybean plants are one of the crops in Indonesia that have low productivity levels. Appropriate land use can increase the productivity of soybean plants, so research needs to be done on determining the suitability of soybean crop land. The purpose of this study is to determine the class of soybean crop suitability in the Bedadung watershed area and determine the priority areas for developing soybean plants in the Bedadung watershed area. Based on existing data, we classify 7 (seven) parameters. These parameters are soil type, land slope, land use and land cover, average temperature, humidity, rainfall, and erosion hazard level. The research results found that the soybean land suitability class in the Bedadung watershed area was S3 (accordingly marginal), S2 (quite appropriate), and N (not appropriate). Where the, S3 area is 40539.90 Ha (48.79%), S2 area is 42168.67 (50.75%) and N area is 378.96 (0.46%). The priority areas for soybeans plantation in the Bedadung watershed are distributed at 21 sub-districts including Krucil, Rambipuji, Sukorambi, Kaliwates, Ajung, Jenggawah, Patrang, Sumbersari, Arjasa, Pakusari, Kalisat, Sukowono, Ledokombo, Sumberjambe, Panti, Ambulu, Pakem, Maesan , Grujugan, Tamanan and Jelbuk. Whereas there are 3 Subdistricts that are not suitable for planting soybean crops, namely Puger, Balung and Wuluhan Subdistricts. Improvement efforts needed to overcoming limiting factors such as good irrigation system to increase the availability of water, planting cover crops for erosion reduction and many other businesses which can be done to overcome the limiting factors.

EFFICIENCY OF MATERIAL HANDLING COSTS (MHC) THROUGH LAYOUT REDESIGN USING CRAFT METHOD (Case Study: Kopi Jaya Coffee Processor)

2025-06-23T17:23:08+07:00

The rapid development of the industrial sector demands companies to continuously improve their competitiveness and production process efficiency. One strategic approach to achieve this is through the proper and efficient arrangement of production facilities. A well-designed facility layout, especially between departments, plays a crucial role in enhancing overall operational efficiency. This study was conducted at Kedai Kopi Jaya, a coffee processing industry committed to implementing production efficiency to support increased profitability. Observations revealed that the existing facility layout was suboptimal, indicated by frequent repeated material movements and ineffective workspace arrangement. To address this issue, a layout redesign was carried out using the CRAFT (Computerized Relative Allocation of Facilities Technique) method. The results of the CRAFT implementation showed a significant improvement in efficiency, with a reduction in material handling costs (MHC) by 19.56%. These findings demonstrate that a quantitative approach to facility layout redesign can positively impact industrial operational efficiency.

THE EFFECT OF SUGARCANE BAGASSE FIBER SUBSTITUTION ON THE CHARACTERISTICS OF BIODEGRADABLE PLATES BASED ON GLUCOMANNAN AND CARRAGEENAN

2025-01-31T10:07:08+07:00

Bioplastics are alternative packaging made from natural polymers, which have the properties of being biodegradable, reduce environmental pollution and are safe for health because they do not contain toxic substances. Bioplastics are made from natural materials. It is hoped that the existence of environmentally friendly plate products can reduce the use of plastic plates in the community so as to reduce the accumulation of excessive plastic waste. The addition of bagasse to environmentally friendly plate products is expected to improve their mechanical properties. There are 3 variations of bagasse fiber size used, namely 60 mesh, 1mm and 3mm. The purpose of this study was to determine the effect of bagasse size variation on tensile strength, elongation, water resistance and biodegradability of eco-friendly plates and to get the best formulation of bagasse size variation as raw material for making eco-friendly plates. The manufacture of environmentally friendly eco-friendly plates used a completely randomized design with one factor and 3 repetitions. Observations made included biodegradability test, water resistance test, tensile strength test and elongation test. The results showed that of the three treatments, the variation of adding 60 mesh bagasse (A) was the best formulation for environmentally friendly plate products. Bioplastic products for plate shape are expected to have strong mechanical properties and can be degraded in the environment.

LAND DEVELOPMENT FOR ROBUSTA COFFEE (Coffea carnephora) IN JEMBER REGENCY, INDONESIA, BASED ON NATURAL RESOURCE POTENTIAL

2025-06-25T18:15:27+07:00

The Jember Regency has a land area of 3,293.34 km2 (BPS, 2020). Geographically, Jember Regency is located in a strategic area with natural resources that are potential for coffee plantations (Salma et al., 2015). One of them is the robusta coffee variety, which has a bitter taste and high caffeine content. The area of coffee plantations and coffee production decreased from 2019 to 2020 (BPS, 2020). This decline may continue even now. Meanwhile, domestic and international coffee consumption increased from 2020 to 2021 (USDA, 2021). This study uses secondary data for each parameter. Each parameter is classified into its respective land suitability class. After classification, each class is assigned a weight value. The evaluation of land suitability is determined by overlaying raster calculations in ArcGIS 10.3 software to create a map of coffee robusta land suitability classes. The results of data processing indicate that the natural resources for coffee robusta in Jember Regency, based on soil texture, c-organic matter, KTK, nitrogen, phosphorus, potassium, slope gradient, and TBE are predominantly class S1 (highly suitable); the parameters of air temperature, rainfall, and soil pH are predominantly class S2 (moderately suitable); the parameters of dry months and soil depth are predominantly class S3 (marginally suitable). Overall, land suitability is predominantly class S2 (moderately suitable).