Jurnal Penelitian Sains dan Teknologi Indonesia

ANALYSIS OF CONSUMER PREFERENCES AND SATISFACTION WITH ROSE FLOWER SYRUP PRODUCTS (Case Study at UMKM Widoro Asih in Nganjuk Regency)

Andrew Setiawan Rusdianto — 2024-12-20

Roses contain antioxidants that can ward off free radicals, so roses can be used as food products such as syrup. Syrup basically has a sweet or sour taste, but rose syrup has a characteristic taste, namely sweet astringent. This research was conducted to determine consumer preferences and satisfaction with UMKM Widoro Asih's rose flower syrup products. The objective of the study was to determine the combination of attributes of rose syrup, consumer satisfaction with rose syrup and recommendations for improving rose syrup based on the combination of attributes. Respondents in this research were taken using a purposive sampling technique of 80 respondents and data collection was carried out from March to Mey 2024. The analytical methods used were conjoint analysis and the Customer Satisfaction Index (CSI). The research results show that consumers of rose syrup are mostly women with an age range of 35-40 years and work as housewives. The combination of rose syrup attributes that consumers like is the sweet astringent taste, pink color, dominant lemon aroma, thin viscosity, price Rp. 15,000-20,000, packaging size 250 ml, and glass bottle packaging type. The level of importance of attributes is based on consumer preferences, there are 3 attributes that have the highest importance, namely the attributes of taste, aroma and viscosity. The level of consumer satisfaction obtained was 73.86% in the satisfied category. Recommendations for improvement given to UMKM Widoro Asih's rose syrup are to reduce the composition of rose extract and replace plastic bottle packaging with glass bottles.

COMPARATIVE TEST OF BRIQUETTE RAW MATERIALS ON THE QUALITY OF SHISHA CHARCOAL BRIQUETTES

Andrew Setiawan Rusdianto — 2024-12-20

This research was conducted to determine the characteristics of the calorific value, water content, ash content, volatile matter, and combustion rate of each variation of a mixture of quality briquettes and fuel. The research method used was an experimental method with quantitative descriptive data analysis. The selection of the best briquettes is done using the Composite Performance Index (CPI) method. In the research, raw materials with different comparisons were used, namely 60% coconut shell, 60% corn cob, 60% teak wood powder, and 60% sugar cane bagasse. The adhesive used is tapioca flour adhesive at 10% of the weight of the raw material, with a sieve size of 100 mesh and pressure of 100 kg/cm². The results of this research obtained that the calorific value of all treatments ranged from 5268.51-6009.20 cal/gr, water content ranged from 6.07-6.84%, ash content ranged from 5.69-13.76, volatile matter ranged from 78.54-87.87%, and the burning rate ranged from 0.0176-0.0191%. The CPI value of briquettes with composition from best to lowest in sequence is in treatment P1, namely 100.21, treatment P2, 92.22, treatment P3, 90.94, and treatment P4, namely 86.39.

ANALYSIS OF THE APPLICATION OF GOOD MANUFACTURING PRACTICE (GMP) IN THE PRODUCTION PROCESS OF GEMBONG’S BREAD

Nita kuswardhani — 2024-12-20

The development of the industry in Indonesia continues to increase in line with the technology and production systems that support the current industry. Roti Gembong Hamasah is a private company in the food sector, namely roti gembong. GMP evaluation includes 18 aspects such as location, building, sanitation, machinery, materials, process supervision, final products, laboratory, employees, packaging, labels, storage, maintenance, transportation, documentation, training, product recall, and implementation of guidelines. Gap analysis using the gap analysis method showed a GMP implementation score of 73.33%. Of the 18 aspects with 150 sub-aspects, none got a score of 0, 7 aspects got a score of 1, 12 aspects got a score of 2, 83 aspects got a score of 3, and 48 aspects got a score of 4. The factors causing GMP deviations using the fishbone diagram were 2 causal factors from the method category (SOP and process supervision), 2 causal factors from the environmental category (cleanliness and location), 1 causal factor from the human category (employees), and 2 causal factors from the material category. (quality of ingredients and composition of ingredients). There are 102 parameters with a score of 0-3, resulting in 41 recommendations. The first perspective with 41 recommendations estimates the cost of Rp4,568,000 to achieve 100% GMP implementation, while the second perspective with 28 no-cost recommendations increases GMP implementation to 91.1%.

ANALYSIS OF WHEAT FLOUR RAW MATERIAL INVENTORY USING ECONOMIC ORDER QUANTITY METHOD (Case Study at UD. Elza Putra Food)

Nita Kuswardhani — 2024-12-20

ABSTRACT

The goals of research to determine the comparative results of inventory control of wheat flour raw material use Economic Order Quantity (EOQ) and conventional method, determine the reorder point and safety stock of wheat flour raw materials by UD. Elza Putra Food, and determine the difference inventory costs for wheat flour raw materials before and after use the Economic Order Quantity (EOQ) method at UD. Elza Putra Food The problems by UD. Elza Putra Food is a raw material control system use a conventionally based on previous orders and large amount of raw material stock so risk of running out of stock. The stages of research include field studies, literature studies, problem identification, conclusions and suggestions and analyzed using the Economic Order Quantity (EOQ) method. Applyed the EOQ method, total inventory costs can be minimized by Rp. 401,733, the number of orders is 118 zak more with an order frequency of 14 times, safety stock is 28 zak and the reorder point when raw materials remain is 41 zak. The conventional method incurred a total cost Rp. 1,340,161, order quantity 36 sacks with an order frequency 48 times, and reorder point if raw materials are 10 sacks without safety stock. The comparison results showed that the application of EOQ was 82 sacks higher in order quantity, 28 sacks of safety stock, 31 sacks of re-order points, and 34 times less ordering frequency.

DRYING CHARACTERISTICS OF CHILIES BASED ON DIFFERENT VARIETIES (Capsicum frustescens dan Capsicum annum) AND MICROWAVE POWER

Dian Purbasari — 2024-12-20

Chili is a horticultural plant widely cultivated in Indonesia due to its high economic value. The most common chili is large red chili (Capsicum annuum) and bird's eye chili (Capsicum frutescens). The shelf life of chili and traditional post-harvest handling were challenges in chili agribusiness development. One method to extend chili shelf life is drying. This research uses microwave drying methods to determine the best variety and drying power to produce good-quality chili. This study aims to determine the moisture content, color, and drying rate of chili during the drying process. The results indicated that the shortest drying time was achieved at the highest power level of 695 W. At this power level, the moisture content of large red chili was reduced from 84.24% to 0.171% within 12–14 minutes. The moisture content of bird's eye chili at the highest power level of 695 W was reduced from 79.37% to 0.018%. The equilibrium moisture content (Me) with the fastest drying time was achieved at 695 W, with a value of 0.77% for large red chili in 12 minutes, and 0.43% for bird's eye chili in 14 minutes. The highest drying rates for large red chili and bird's eye chili were observed at the 695 W power level. The color properties of the dried chili included a lightness (L) range of 11.77-24.89, redness (a) range of 0.20-3.83, and yellowness (b) range of 0.83 - 2.40.

CUSTOMER SATISFACTION ANALYSIS OF AMIRAH BAKERY IN TULUNGAGUNG DISTRICT

Shinta Syafrina Endah Hapsari — 2024-12-20

The intensifying competition within the bakery industry has compelled businesses to continuously enhance their product quality. Amirah Bakery, a longstanding establishment in Tulungagung Regency, has consistently strived to expand its business operations while prioritizing customer satisfaction. This research aims to assess the level of customer satisfaction with Amirah Bakery products, identify the priority areas for product quality improvement, evaluate the bakery's performance and importance, and propose quality enhancements to ensure its business sustainability. The study employed the Customer Satisfaction Index (CSI) and Importance Performance Analysis (IPA). Data was collected using questionnaires, and the findings revealed a high level of customer satisfaction with Amirah Bakery products, with a CSI score of 81.73%. Based on the result of IPA, the attributes requiring immediate improvement were identified as attributes 9, 10, and 20, corresponding to product packaging, bread color, and service performance served by employee. To address these areas, the following recommendations are proposed: redesigning product packaging, developing innovative products, and providing training to employees to foster ideal workplace behaviors.

PROTOTYPE DESIGN OF TEMPERATURE AND HUMIDITY CONTROL SYSTEM IN BSF EGG HOUSE

Adilah Devira Fransna — 2024-12-20

Black soldier fly (Hermetia illucens) is a vital organism in waste bioconversion, and optimizing its breeding environment can enhance its effectiveness. This study investigates the development of a prototype system designed to regulate temperature and humidity in the egg-laying area to improve the living conditions for breeding black soldier flies. The research evaluates the prototype through several parameters: tool functionality, sensor performance, and egg production outcomes. Field tests confirm that the prototype effectively maintains the ideal conditions necessary for the mating process of black soldier flies. The functionality testing showed that the prototype achieved a functionality score of 1, indicating compliance with the ISO/IEC 9126 standards for software quality. Regarding sensor performance, the DHT22 sensor used for temperature monitoring demonstrated an average relative error of 4.49% and an absolute temperature error of 1.33°C. For humidity measurements, the sensor showed an average difference of 0.63% relative humidity (RH), with the maximum observed error being 1% RH. In terms of egg production, observations revealed a notable increase following the introduction of the control system. The egg yield improved significantly from an initial 43 grams to 151 grams, highlighting the positive impact of the prototype on reproductive performance. Overall, the study concludes that the prototype system is effective in creating a controlled environment that enhances the breeding conditions for black soldier flies. This improvement not only supports the flies' mating process but also boosts their productivity, thereby contributing to their efficiency as waste bioconversion agents.

CUSTOMER SATISFACTION ANALYSIS OF BOLEN BANANA USING CUSTOMER SATISFACTION INDEX (CSI) AND IMPORTANCE PERFORMANCE ANALYSIS (IPA) METHODS

Annysa Deliyana — 2024-12-20

Customer satisfaction is very important in every business. Customer satisfaction is generated from product quality and service to customers .Dissatisfied customers will result in declining sales. One of the bussines that experience a declining in sales was UMKM De Nisa Bakery as much as 100 to 150 boxes in one year. This study aims to determine the quality attributes that affect customer satisfaction, determine the level of customer satisfaction with bolen banana De Nisa Bakery, and to recommend a product improvement to increase customer satisfaction by using Customer Satisfaction Index (CSI) and Importance Performance Analysis (IPA) methods. The number of respondents used as many as 80 by questionnaire. The attributes that are considered important by customer in bolen banana products are taste, texture, taste variation, consistency of taste, packaging, price, service, and stategic location. Research shows the value of CSI at 80,2% which means that customers are satisfied. While it is a category as satisfied, it requires improvements in the taste variation, consistency of taste, and packaging attributes. Improvement recommendations may include a variety of tastes such as bolen pineapple, cassava tape, jackfruit and durian to avoid customer get bored, standarized raw materials and production processes to produce consistent taste, and packaging design improvements to be more attractive and equipped with more informative labels.