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46 results on '"Wibowo, Yuli"'

1. BRAND POSITIONING STRATEGY THROUGH DIGITAL MARKETING OF COMMERCIAL RICE PRODUCTS AT PERUM BULOG JEMBER BRANCH.

Author

Wibowo, Yuli, Purnomo, Bambang Herry, and Salsabila

Subjects
BRANDING (Marketing), INTERNET marketing, RICE products, MARKETING, GUMS & resins
Abstract

Copyright of Journal of Agroindustrial Technology / Jurnal Teknologi Industri Pertanian is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2024
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2. Performance Evaluation of Green Supply Chain Management in Canned Fish (Sardines) Production Unit: A Case of Indonesia.

Author

Suryaningrat, Ida Bagus, Kuswardhani, Nita, Darmaningrum, Sindy Rosa, Purnomo, Bambang Herry, and Wibowo, Yuli

Subjects
PERFORMANCE evaluation, GREEN technology, SUPPLY chain management, CANNED sardines
Abstract

Indonesia's fishing industry, especially in East Java Province, shows great potential but also harms the environment. CV. Pasific Harvest Surabaya (CV. PHB) is a fish canning industry in Banyuwangi Regency, which is currently facing problems such as the supply of raw materials, which continues to decline; the company has not measured and planned the total consumption of energy, fuel, water and the problem of workers who have not received environmental training. Although a waste processing system is in place, the production process still carries the risk of environmental pollution. The researchers collected data through observation, interviews, literature studies, and paired comparison questionnaires. The results of the research reveal that CV. PHB manages three supply chain flows with four supply chain actors. The final performance score is 81.77, with 24 verified KPIs. The KPIs that need performance improvement are packaging time until the product is picked up by the delivery service (D4), time for handling customer complaints (R3), and environmental training for workers (E1). [ABSTRACT FROM AUTHOR]

Published
2024
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3. Risk management for the development of cow's milk kefir industry in the Jember District.

Author

Wibowo, Yuli, Prihani, Suwita Tri, Herlina, Soekarno, Siswoyo, and Wiyono, Andi Eko

Subjects
*FAILURE mode & effects analysis, *ANALYTIC hierarchy process, *MILK yield, *TECHNOLOGICAL innovations, *FISHBONE diagrams
Abstract

One of the superior agrotechnopreneurship products in the Jember District is cow's milk kefir. Agrotechnopreneurship development faces risks as a business activity because of unknowns that may arise. This research aims to manage risk in the growth of cow's milk kefir agrotechnopreneurship so that it can guide those in the Jember District in building their businesses. The methods used for risk management in this study include interview and observation for risk identification, Failure Mode Effect Analysis (FMEA) for risk assessment, fishbone diagram for risk evaluation, and the Analytical Hierarchy Process (AHP) for risk mitigation. The research results show 12 potential risks, some very serious, associated with the agrotechnopreneurship development of cow's milk kefir in the Jember District. Based on the criticality analysis, four main risks have been identified in the development of cow's milk kefir agrotechnopreneurship, including the limited capacity of human resources to apply new technology, the constrained product sales area, the low sales value, and the variable availability of fresh milk. Human factors, methods, facilities, and the environment are all considered when evaluating the root causes of risk. This research produces follow-up recommendations that can be used as a strategy reference in developing the cow's milk kefir industry in Jember District. Risk mitigation results showed several strategies that can be applied: attending training on cow's milk production technology, working with product delivery service providers, assuring product quality with product certification, and establishing partnerships with dairy farmers. [ABSTRACT FROM AUTHOR]

Published
2024
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4. Supply chain management performance analysis using SCOR method: A case of coffee agroindustry in Indonesia.

Author

Suryaningrat, Ida Bagus, Wibowo, Yuli, Ansori, Ludfi, Kuswardhani, Nita, and Purnomo, Bambang Herry

Subjects
*SUPPLY chain management, *COFFEE grounds, *ANALYTIC hierarchy process, *MARKETING, *VALUE chains
Abstract

Competition between industries is getting tighter, so it becomes a challenge to carry out production activities. The company realizes that to be able to compete with competitors, it must produce quality products, cheaply, quickly, and by the wishes and needs of consumers. Kahyangan Coffee Agroindustry is a diversified business from PDP (District Plantation Company) Kahyangan whose main product is coffee. PDP Kahyangan conducts coffee agro-industry activities due to the unstable selling price of ose (ground) coffee. Indications of problems in the industry are low market share and relatively poor performance. The company must have the right strategy in facing competition by optimizing supply chain management. This study uses the SCOR (Supply Chain Operation Reference). The SCOR model can map supply chain activities through 5 core processes of plan, source, make, deliver, and return with dimensions of reliability, responsiveness, flexibility, cost, and assets that have indicators so that they can be used as benchmarks in measuring supply chain management performance. Then identify Key Performance Indicators (KPI) to adjust company conditions and normalize Snorm de Boer to equalize the KPI scale. Furthermore, weighting is carried out to determine the priority of each performance indicator using AHP (Analytical Hierarchy Process). The results showed that in the process of producing ground coffee in the Kahyangan coffee agroindustry, 26 KPIs were produced. The value of supply chain performance in this industry is 79.16 which indicates that the performance achievement is categorized as good (good) but needs to be improved on performance indicators that have low scores. 4 KPIs have the lowest values and must be prioritized for improvement, namely the suitability of the production plan with demand (53.85), quality of raw materials (58.33), efficiency of use of raw materials and machinery in the production process (54.55), and the average marketing staff who received marketing training (50). [ABSTRACT FROM AUTHOR]

Published
2024
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5. Development of tomato (Solanum Lycopersicum L.) puree with variations in pre-processing condition and type of stabilizers.

Author

Wiyono, Andi Eko, Khomaroh, Qusnul, Herlina, and Wibowo, Yuli

Subjects
TOMATO harvesting, FARM produce, TOMATOES, PRICES
Abstract

Tomatoes are one of the agricultural products that have good and promising prospects. This price will drop significantly during tomato harvest. This can be minimized by processing tomatoes into semi-finished products as puree. This research aims to analyze the physicochemical characteristics of tomato puree with variations in pre-processing and type of stabilizer, determine the selected treatment based on the physicochemical characteristics of the tomato puree and calculate the mass balance and yield to determine the best treatment. Design used is RAL with dual factors, namely pre-processing variations, and stabilizer type. Each treatment will be repeated 4 times and 3 repetitions of testing. Results showed that pre-processing had a significant effect on physicochemical characteristics of tomato puree. However, the stabilizer had no significant effect on the physicochemical characteristics of tomato puree. Selected treatment using the Exponential Comparison Method was A1B2 (non-blanching gum arab) treatment with physicochemical characteristics of color *L (72.7), *a value (8.8), *b value (4.5), pH (4.7), TPT (10.2°Brix), TAT (0.71%), and Vitamin C (3.83mg/100g). Mass balance of the selected treatment of tomato puree had the highest product loss in the evaporation process, namely 57.5% and a yield value of 31% was obtained. [ABSTRACT FROM AUTHOR]

Published
2024
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8. Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder.

Author

Herlina, Nashiroh, Tiara Ayu, Palupi, Niken Widya, Wibowo, Yuli, Supartiningrum, Lituhayu, and Baladraf, Thabed Tholib

Subjects
FLOUR, NOODLES, POWDERS, FLOWERS, RHEOLOGY, THERMAL properties, WHEAT
Abstract

Modified cassava flour (MOCAF) is a potential ingredient that can be applied to various products, especially when combined with wheat flour. However, previous research has shown that the combination of MOCAF and wheat flour produces low-quality noodle products. Adding polyphenol compounds from butterfly pea flowers will improve wet noodles' functional and nutritional properties. This study aimed to determine the effect of adding butterfly pea flower powder on the wheat flour and MOCAF mixture and its characteristics in wet noodles with varying percentages of butterfly pea flower powder. The method used in this research is a laboratory experiment. In this study, adding butterfly pea powder was 1%, 2%, 3%, 4%, and 5%. Modified cassava flour characteristics studied included thermal, rheological, and functional properties. The results showed that the percentage of butterfly pea flower powder affected the rheological and thermal properties of the flour mixture. The addition of 5% butterfly pea flower powder was the best treatment, with a cooking shrinkage value of 1.97%, water absorption of 20.79%, chewiness of 9.81%, total polyphenols of 0.26 mg/g, antioxidant activity of 26.15%, level of preference for color 5.23, level of choice for aroma 4.97, level of choice for texture 3.97, level of choice for taste 4.8, and level of preference for overall 4.8. The use of butterfly pea flower powder in wheat flour and its application in wet noodles has been proven to improve functional properties and health benefits for consumers. [ABSTRACT FROM AUTHOR]

Published
2024
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9. Penguatan Ekonomi masyarakat Desa Pakis melalui Pengembangan Agrotechnopreneurship Abon Lele Termodifikasi Kluwih sebagai Bahan Serat Alami

Author

Wibowo, Yuli, Herlina, Herlina, Soekarno, Siswoyo, Eko Wiyono, Andi, Wibowo, Yuli, Herlina, Herlina, Soekarno, Siswoyo, and Eko Wiyono, Andi

Abstract

Kegiatan pengabdian kepada masyarakat dilaksanakan dalam rangka meningkatkan perekonomian masyarakat di Desa Pakis, Kecamatan Panti, Kabupaten Jember. Desa Pakis tergolong desa dengan nilai IPM rendah, dengan jumlah penduduk miskin yang relatif banyak. Permasalahan umum yang dihadapi masyarakat Desa Pakis adalah kekurangtahuan mereka terhadap informasi inovasi teknologi yang dapat bermanfaat bagi mereka dalam rangka meningkatkan keberdayaan mereka dalam perekonomiannya. Kegiatan ini bertujuan untuk meningkatkan tingkat pengetahuan dan keterampilan masyarakat Desa Pakis dalam membuat abon lele termodifikasi kluwih sebagai salah satu peluang usaha yang dapat dikembangkan masyarakat. Metode pelaksanaan pengabdian mencakup 3 (tiga) tahapan, yaitu uji coba pembuatan abon lele termodifikasi kluwih, praktek pembuatan abon lele, dan pelatihan manajemen usaha. Hasil uji coba menunjukkan bahwa penambahan kluwih sebesar 20% dari berat ikan lele menghasilkan abon lele yang menyerupai abon sapi. Hasil kegiatan praktek pembuatan abon lele menunjukkan masyarakat sangat antusias dan mereka juga berpartisipasi secara langsung untuk membuat bon lele dengan teknologi yang relatif sederhana. Masyarakat juga sangat antusias mengikuti pelatihan manajemen usaha dan berharap usaha dapat dikembangkan oleh mereka sebagai usaha yang potensial untuk menambah penghasilan., Kegiatan pengabdian kepada masyarakat dilaksanakan dalam rangka meningkatkan perekonomian masyarakat di Desa Pakis, Kecamatan Panti, Kabupaten Jember.  Desa Pakis tergolong desa dengan nilai IPM rendah, dengan jumlah penduduk miskin yang relatif banyak. Permasalahan umum yang dihadapi masyarakat Desa Pakis adalah kekurangtahuan mereka terhadap informasi inovasi teknologi yang dapat bermanfaat bagi mereka dalam rangka meningkatkan keberdayaan mereka dalam perekonomiannya.  Kegiatan ini bertujuan untuk meningkatkan tingkat pengetahuan dan keterampilan masyarakat Desa Pakis dalam membuat abon lele termodifikasi kluwih sebagai salah satu peluang usaha yang dapat dikembangkan masyarakat.  Metode pelaksanaan pengabdian mencakup 3 (tiga) tahapan, yaitu uji coba pembuatan abon lele termodifikasi kluwih, praktek pembuatan abon lele, dan pelatihan manajemen usaha.  Hasil uji coba menunjukkan bahwa penambahan kluwih sebesar 20% dari berat ikan lele menghasilkan abon lele yang menyerupai abon sapi.  Hasil kegiatan praktek pembuatan abon lele menunjukkan masyarakat sangat antusias dan mereka juga berpartisipasi secara langsung untuk membuat bon lele dengan teknologi yang relatif sederhana.  Masyarakat juga sangat antusias mengikuti pelatihan manajemen usaha dan berharap usaha dapat dikembangkan oleh mereka sebagai usaha yang potensial untuk menambah penghasilan.

Published
2023

10. Pemberdayaan Kelompok Tani Ubi Jalar Desa Pasrujambe, Lumajang Melalui Inovasi Teknologi Pengolahan Tepung Metode Fermentasi

Author

Azkiyah, Lailatul, Diniyah, Nurud, Subagio, Achmad, Wibowo, Yuli, Aini, Nur, Indarto, Indarto, Azkiyah, Lailatul, Diniyah, Nurud, Subagio, Achmad, Wibowo, Yuli, Aini, Nur, and Indarto, Indarto

Abstract

Poktan Harapan Kita Desa Pasrujambe memproduksi tepung ubi jalar, namun terkendala produksi dengan metode yang ada belum teruji kualitasnya, kurangnya pemahaman terkait hygiene dan sanitasi selama proses serta kurangnya pengetahuan pemasaran (belum memiliki unit pemasaran yang bertugas untuk mempromosikan dan memasarkan tepung). Tujuan pengabdian masyarakat ini adalah (1) meningkatkan pengetahuan dan mengimplementasikan metode fermentasi pengolahan tepung ubi jalar termodifikasi; (2) memberikan tambahan pengetahuan hygiene, sanitasi dan teknik pelabelan guna meningkatkan keamanan produksi tepung ubi jalar terfermentasi; (3) memberikan bekal pengetahuan teknik pemasaran, promosi, dan pengemasan sebagai persiapan pembentukan unit usaha pemasaran pada Poktan bekerjasama dengan tim Universitas Jember. Metode yang digunakan berupa pemberian materi dan praktik pembuatan tepung ubi jalar terfermentasi. Hasil kegiatan pengabdian kepada masyarakat ini yaitu: (1) pengetahuan masyarakat meningkat terkait pengolahan dan mampu mengimplementasikan proses pembuatan tepung ubi jalar termodifikasi; (2) meningkatkan pengetahuan poktan terhadap hygiene, sanitasi dan teknik pelabelan sehingga dalam proses pembuatan tepung ubi jalar terfermentasi dapat meningkat keamanan produksinya; dan juga semakin (3) meningkatnya pengetahuan teknik pemasaran, promosi dan pengemasan guna meningkatkan sistem produksi dan jangkauan pemasaran tepung ubi jalar yang lebih luas., Poktan Harapan Kita Desa Pasrujambe produces sweet potato flour, but is still constrained in production with existing methods that have not been tested for quality and lack of understanding related to hygiene and sanitation during the process as well as knowledge of marketing. Poktan Harapan Kita does not yet have a business unit specifically tasked with promoting and marketing flour so that the market that can be reached is relatively narrow. The objectives of this community service activity are (1) increasing knowledge and implementing fermentation methods in the processing of modified sweet potato flour; (2) provide additional knowledge related to hygiene, sanitation and labeling techniques to improve the safety of fermented sweet potato flour production; (3) provide knowledge of marketing, promotion, and packaging techniques in preparation for the formation of a marketing business unit at the Poktan in collaboration with the Jember University team. The method used is in the form of giving material and the practice of making fermented sweet potato flour. The result of this community service activity are: (1) increased public knowledge related to the processing of sweet potatoes into fermented flour and poktan was able to implement the process of making modified sweet potato flour; (2) increase poktan knowledge of hygiene, sanitation and labeling techniques so that in the process of making fermented sweet potato flour can increase the safety of its production; and also (3) increasing knowledge related to marketing, promotion and packaging techniques in order to improve the production system and wider marketing reach of sweet potato flour supported by the existence of a marketing business unit in collaboration with the Jember University team.

Published
2023

11. MANAJEMEN RISIKO PENGEMBANGAN INDUSTRI MOCAF (Modified Cassava Flour) DI KABUPATEN JEMBER.

Author

Wibowo, Yuli, Herlina, Soekarno, Siswoyo, Wiyono, Andi Eko, and Prihani, Suwita Tri

Abstract

Copyright of Journal of Agroindustrial Technology / Jurnal Teknologi Industri Pertanian is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2023
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13. Development of the food industry based on oranges

Author

Udayana, I. Gusti Bagus, primary, Wirajaya, Anak Agung Ngurah Mayun, additional, Yuliartini, Made Sri, additional, Kartini, Luh, additional, Mahardika, Ida Bagus Komang, additional, Semariyani, Anak Agung Made, additional, Mangku, I. Gede Pasek, additional, Situmeang, Yohanes Parlindungan, additional, and Wibowo, Yuli, additional

Published
2023
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19. Identifikasi Potensi Bahaya pada Proses Produksi di Pabrik Gula Pradjekan Kabupaten Bondowoso

Author

Mahardika, Nidya Shara, Wibowo, Yuli, Hasanah, Nindia Furqidatul, Mahardika, Nidya Shara, Wibowo, Yuli, and Hasanah, Nindia Furqidatul

Abstract

PG. Pradjekan merupakan perusahaan manufaktur yang memiliki andil dalam pasokan gula dalam negeri. Gula yang dihasilkan berasal dari tebu yang melewati 5 stasiun proses produksi yakni stasiun gilingan, pemurnian, penguapan, masakan, dan putaran. Pada setiap stasiun proses produksi banyak melibatkan mesin – mesin berukuran besar dan alat-alat yang memiliki potensi risiko operasional cukup tinggi dan dapat menimbulkan potensi bahaya hingga mengakibatkan kecelakaan kerja pada pekerja. Sejak tahun 2016 PG. Pradjekan telah menjalankan SMK3, namun ternyata kecelakaan kerja masih saja terjadi disetiap tahunnya. Ada 4 kasus kecelakaan kerja yang tercatat dari tahun 2017 hingga 2021 dengan kategori kecelakaan berat. Tujuan dari penelitian ini adalah mengidentifikasi potensi bahaya dan penilaian risiko pada setiap staisun proses produksi gula kemudian dilakukan pengendalian risiko apa yang harus diterapkan, sehingga dapat dilakukan tindakan pengendalian yang tepat.Teknik analisa bahaya yang cukup tepat menganalisis dan mengidentifikasi adalah dengan metode Failure Mode and Effect Analysis (FMEA). Hasil FMEA merupakan urutan prioritas dari failure mode yang memiliki nilai Risk Priority Number (RPN) tertinggi. Hasil penelitian dapat diketahui ada 49 potensi bahaya yang teridentifikasi dari seluruh stasiun proses produksi gula. Hasil penilaian risiko yang memiliki nilai RPN tertinggi (kritis) yakni masuk kedalam mesin cane leaveller (extreme risk), kebocoran tangki (high risk), terjatuh dari tangga evaporator (high risk), terkena cairan gula panas (high risk) dan ledakan panel (high risk). Rekomendasi pengendalian yang diberikan berdasarkan hirarki pengendalian yaitu, engineering control, administrative control dan alat pelindung diri., PG. Pradjekan merupakan perusahaan manufaktur yang memiliki andil dalam pasokan gula dalam negeri. Gula yang dihasilkan berasal dari tebu yang melewati 5 stasiun proses produksi yakni stasiun gilingan, pemurnian, penguapan, masakan, dan putaran. Pada setiap stasiun proses produksi banyak melibatkan mesin – mesin berukuran besar dan alat-alat yang memiliki potensi risiko operasional cukup tinggi dan dapat menimbulkan potensi bahaya hingga mengakibatkan kecelakaan kerja pada pekerja. Sejak tahun 2016 PG. Pradjekan telah menjalankan SMK3, namun ternyata kecelakaan kerja masih saja terjadi disetiap tahunnya. Ada 4 kasus kecelakaan kerja yang tercatat dari tahun 2017 hingga 2021 dengan kategori kecelakaan berat. Tujuan dari penelitian ini adalah mengidentifikasi potensi bahaya dan penilaian risiko pada setiap staisun proses produksi gula kemudian dilakukan pengendalian risiko apa yang harus diterapkan, sehingga dapat dilakukan tindakan pengendalian yang tepat.Teknik analisa bahaya yang cukup tepat menganalisis dan mengidentifikasi adalah dengan metode Failure Mode and Effect Analysis (FMEA). Hasil FMEA merupakan urutan prioritas dari failure mode yang memiliki nilai Risk Priority Number (RPN) tertinggi. Hasil penelitian dapat diketahui ada 49 potensi bahaya yang teridentifikasi dari seluruh stasiun proses produksi gula. Hasil penilaian risiko yang memiliki nilai RPN tertinggi (kritis) yakni masuk kedalam mesin cane leaveller (extreme risk), kebocoran tangki (high risk), terjatuh dari tangga evaporator (high risk), terkena cairan gula panas (high risk) dan ledakan panel (high risk). Rekomendasi pengendalian yang diberikan berdasarkan hirarki pengendalian yaitu, engineering control, administrative control dan alat pelindung diri.

Published
2022

20. Analysis of Vannamei (Litopenaeus Vannamei) in Agroindustry Supply Chain

Author

Mufaidah, Iid, Fitri, Tartila, Ramadhani, Rizka Putri, Suwasono, Sony, Wibowo, Yuli, Asrofi, Mochamad, Jatmiko, Anwar Zen, Mufaidah, Iid, Fitri, Tartila, Ramadhani, Rizka Putri, Suwasono, Sony, Wibowo, Yuli, Asrofi, Mochamad, and Jatmiko, Anwar Zen

Abstract

Vannamei shrimp (Litopenaeus vannamei) agroindustry is an agroindustry that has big challenges, namely the characteristics of perishable products, quantity availability, product quality, customer service and competitive prices for consumers. Therefore, it is very important to analyze the business process to find out the conditions and problems that exist in the vannamei shrimp supply chain. This study aims to determine the business process and supply chain flow of vannamei shrimp in Banyuwangi Regency. Supply chain analysis is carried out on every activity carried out during the vannamei shrimp production process from upstream to downstream. The vannamei shrimp supply chain study was conducted in Banyuwangi Regency, East Java Province. The selection of locations and respondents was carried out by purposive sampling technique based on the criteria as the location of vannamei shrimp production centers and the representation of all information needed in the supply chain. This research method uses descriptive analysis to determine business processes and supply chain activities. Based on the results of the analysis, it was found that the condition of the vannamei shrimp agro-industry supply chain that was formed was optimal. It is shown that the vannamei shrimp market is a captive market where the market or customer for the frozen vannamei shrimp is certain and the cooperation of every stakeholder in the supply chain is based on a contractual relationship.

Published
2022

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