Jurnal Agroindustri
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QUALITY SERVICES ANALYSIS OF SPORT SERVICES INDUSTRY BY SERVQUAL AND IMPORTANCE PERFORMANCE ANALISYS (IPA) METHOD
Get PDFIn the field of both services and manufacturing industry, the quality is very important, especially in terms of quality of service. If a good quality of service, the company will be ready to face market competition/business but if the quality of customer service is less satisfactory then be prepared to face setbacks. One method that can be used to evaluate the quality of service is a method servqual and imfortance performance analisys (IPA). Both methods are used to see how far the quality of performance / service provided when viewed from the expectations or interests of customers / consumers. Anonimus is where researchers conduct studies using both methods. The result showed that some of the dimensions that must be improved, namely: good field conditions (artificial turf, goal, balls, nets), organized the tournament, Anonimus Parties must be able to be responsive in dealing with problems that arise and Security Assurance Goods customers in the locker Room. Keywords :
BUSINESS COMPETITIVENESS IMPROVEMENT ANALYSIS ON DRY FISH PROCESSING INDUSTRY IN BENGKULU CITY
Get PDFPurpose of this research was to identify environmental factors in terms of strength, weakness, opportunity, and threat influencing dry fish processing industry position, and formulating strategic to improve competitiveness the dry fish processing industry in Bengkulu City. Method applied was descriptive analysis using SWOT matric, EFE matric, IFE matric. Research location was in Bengkulu City which was selected on purpose. Respondents were academic (1 person), bureaucrat (1 person), practical person (2 person). Result of the research showed that the internal factor consisted 12 strength strategic factors and 15 weakness strategic factor. The external strategic factor was composed by 13 opportunity strategic factors and 6 threat strategic factors. Strategic factor being capable to improve competitiveness were 1) product diversityin term of labeland market segment, 2) quality product improvement that capable to specify, and 3) improve sale service
EFFECT OF ALKALI TYPE AND DURATION OF NIBS SUBMERSION ON QUALITY OF COCHOLATE POWDER PRODUCED BY “DUTCH PROCESS” METHOD
Get PDFPurpose of this research was to explain the effect of alkali type and duration of nibs submersion on the quality of chocolate powder.Type of alkalis being tested were Na2CO3(type1)andCa(OH)2 (type2) and the durations were 30, 60, 90 and 120 minutes. Reasearch was done following RCB design with the type of alkali as the block. The nibs was fermented during 6 days, and dried with temperature 115 °C for 6 hours, and applying the Dutch Processmethod topowder the chololate. Result of the research showed that the treatments were not significantly influence the water content; significantly influence the microba, verysignificantly influence thepH and softness of the powder. Based on the research result; to produce chocolate powder with the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion; the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion; the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion; the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersio
EVALUATION ON DEFECT PRODUCTS OF SUKA SUKA CRECKER HOME INDUSTRI USING SHEWHART CONTROL DIAGRAM
Get PDFSuka Suka is the business of making crackers fold in Bengkulu Selatan. In the production process there is still some defective products. This study to determine the causes of defects and evaluate the number of defects which passes within control limits. The method used is a tatistical method with Shewhart charts. From the observation can be known types of defects and possible causes of the occurrence faktor namely: the product can be caused by a torn printed dough is too liquid or operator fails during printing of oil slathered fries on the table printed, perforated products can be caused by overheating or print table the use of plastic that does not mean the crude product can be caused by the materials used does not clean or dough too long in an open container or less operator oversight of dough, broken product can be caused by the drying process babangi too dry or too loudly stirring operator during the frying process, products of oil burned can be caused by used cooking too hot or too old frying operator or product development can not be caused by a lack babangi dry or kneading machines are uneven. Keywords :
STUDY ON PHYSICAL AND SENSORICAL CHARACTERISTICS OF FLESH RESTRUCTURED WITH SAGO CATFISH JERKY
Get PDFThis study aims to gain influence the thickness and concentration variations affect the characteristics of sago binder physical properties of catfish jerky. As well as getting influence the thickness and concentration variations affect the level of binder sago joy panelists in terms of organoleptic test. Data were analyzed by analysis of variance using the Analysis Of Variance (ANOVA). If there is a significant difference followed by a further test of DMRT 5% level (physical properties). While the hedonic test performed using Kruskal Wallis analysis. Results uniformity analysis (ANOVA) showed catfish fillet thickness and concentration of sago affect the physical properties of the water content and the level of violence. Where catfish jerky using sago binder 5% and 10% significantly different. The use of sago binder 5% and 10% led to an increase in water content. Besides the addition of the binder resulted in increasing levels of violence catfish jerky. Based on the statistics found that the influence of the thickness and concentration of the binder sago aroma, flavor and color of the sixth jerky catfish were not significantly different. But the texture was significantly different
COMPARISON OF METHODS DRYING AND VARIETY FISH OF TESTING APPEARANCE ON DRIEDFISH TYPICAL ACEH (KEUMAMAH)
Get PDFFresh fish processing into a dried fish is a fish processing has been done a long time, the processing of fish based traditional food processing becomes important to preserve cultural heritage in fish processing. Differences drying method in the processing can affect the taste and texture of the fish produced timber. Types of tuna used significantly different to the color produced on the dried fish . The water content produced in this study is 15:57 (w/w %), ash content 1 , 58 ( % ), mean organoleptic test (color: 3.3, taste and smell 3:35, aroma : 3:34). Preferred types of fish are tuna and the most preferred method oven method.Keyword :
RELATIONSHIP BETWEEN WEIGHT AND PHYSICO-MECHANICAL PROPERTIES OF COFFEE GRAINS PRODUCED FROM DIFFERENT HARVEST RIPENING
Get PDFThis research aimed to determine relationships between weight and several physic-mechanical properties of coffee grains. Grains having 12.2% (wet basis) moisture content in average, originated from cherries of different ripening levels identified by green, yellow, red and deep red in colors were used for experiment. Research used regresi linear analysis. Results of experiment indicated that weight of grains positively correlated to length, width, thickness and frontal area with very high values of determination coefficient. Weight of grains correlated positively to sphericity and negatively to porosity. Weight of grains originated from green and red cherries had positive correlation with density whereas weight of grains originated from yellow and deep red cherries possessed no correlation with density. Weight of grains from yellow, red and deep red cherries had negative correlation with true density in contrast weight of grains from green cherries had positive correlation with true density. There were no reliable trend concerning the relationships between weight of grains and coefficient of static friction and angle of repose
AGROINDUSTRY DEVELOPMENT OF STRATEGY PROCESSED CHOCOLATE FARMER GROUPS IN KAPALO KOTO VILLAGE PAYAKUMBUH CITY WEST SUMATERA
Get PDFCocoa is the agricultural product that has some characteristic are perishable, seasonal and diverse, so need the processing of cocoa beans and have a higher sale value. Some important issues that need to be addressed include the availability of raw materials, process of production, marketing and supportly other aspect, so it is necessary to identify all these aspects, with resulted in a decision that processed cocoa agroindustry based farmer groups in villages is Kapalo Koto can be developed, after considering the result of several formulations subsystems needed include raw matherials, operating (process of production), marketing and support, but need goverment support to help by providing incentives, can be either capital to develop cocoa farming and processing on the processed cocoa industry chocolate in Kapalo Koto villages, Payakumbuh City West Sumatera. So as to sensure the sustainability of the availability of raw matherials for agroindustry production process by optimizing the role and functions of farmer groups which in turn can improve the welfare of the farmer members
QUALITY OF KWETIAW WITH ADDITIONAL DIFFERENT PERCENTAGE OF CANNA (Canna edulis Kerr.) STARCH
Get PDFResearch has been conducted to eximine the possibility of kwetiaw production from canna starch. The aim of this research was to study the effect of canna starch persentage on quality of kwetiaw. This study used randomized block design with single factor, the percentage of canna starch which consist of 5 levels : A = 0%, B = 25%, C = 50%, D = 75% and E = 100%. Parameter analyzed were water content, water absorption, cooking loss, color and texture (elasticity) of kwetiaw. The result showed that water content, water absorption and cooking loss values of kwetiaw tended to increase with increasing of canna starch substitution. Color of kwetiaw was preferred in 25% canna starch substitution and the preference was decrese with increasing of canna starch substitution. The texture of kwetiaw was preferred on 50% canna starch substitution
EFFECT OF GRATED CASSAVA AS SUBSTITUTE FOR WHEAT FLOUR IN PROCESSING STEAMED CAKE
Get PDFThe objective of research were to determine the physical and chemical characteristics, and organoleptic of steamed cake with grated cassava as an ingredient substitute for wheat flour. Research used a Non Factorial Complety Randomized Block Design (RALNF) with 5 level of treatments and 3 replication. Level of treatments research : A (wheat flour 0% and grated cassava 100%), B (wheat flour 20% and grated cassava 80%), C (wheat flour 40% and grated cassava 60%), D (wheat flour 60% and grated cassava 40%), E (wheat flour 80% and grated cassava 20%), and F (wheat flour 100% and grated cassava 0%). Results showed that steamed cakes with added grated cassava had significantly effect on the texture, moisture content, lightness, and hue but ash content and chroma not significant. The average value of texture, lightness, chroma, hue, moisture content and ash content of steamed cake is 618,33-1.273,47 gf; 65.30-75.20%; 32.33-38.03%; 83,27-86,87o; 29.84-40.41%; and 0.39-0.79%. Carbohydrate, protein, crude fiber, and HCN of steamed cake with grated cassava 80% and 40% were 44.88% and 49.9%; 3.37% and 2.90%; 3.94% and 2.91%, 1.72 and 1,14 mg /100 g respectively