https://bistek.journalwidyakarya.ac.id/index.php/bistek/issue/feed Jurnal BisTek PERTANIAN: Agribisnis dan Teknologi Hasil Pertanian 2020-03-14T03:50:06+00:00 Dr. R. Ella Imaningrum Susanti, S.H., M.Hum., M.Pd. ella@widyakarya.ac.id Open Journal Systems Jurnal BisTek PERTANIAN: Agribisnis dan Teknologi Hasil Pertanian https://bistek.journalwidyakarya.ac.id/index.php/bistek/article/view/11 Optimalisasi Persediaan Bahan Baku Keripik Kentang Dengan Metode Economic Order Quantity (Studi Kasus Di Agronas Gizi Food) 2020-03-14T03:50:06+00:00 Stefani Natalia Dinda Advenia stefani.nat@gmail.com Maria Puri Nurani puri_fp@widyakarya.ac.id Kukuk Yudiono kukuk@widyakarya.ac.id <p><em>The optimalization of raw materials supply is intended to meet the needs of raw materials for the process of the production process the future; the activity of controlling raw materials manages the implementation of necessary supply in accordance with the required amount and minimal cost, which includes the problem of purchasing raw materials, storing and maintaining materials, controlling the output of the material when materials are needed and maintaining the optimal supply amount. The raw material supply control can be analyzed using the EOQ method as one of the choices in comparing the implemented company policies. This research was conducted at Agronas Gizi Food. The analysis technique used is by comparing the results of company policy calculation and the EOQ method. The calculation of company policy includes the cost of ordering&nbsp; (S) with the results of Rp. 183,800 / order, supply costs (H) with a result of Rp.859 / Kg, total inventory costs (TIC) that must be spent Rp.5,689,560, the frequency of purchase 30 times, with an average purchase of 1500 kg / year while the calculation method EOQ includes economical purchases (Q*) with results of 4198 kg, frequency of purchases (F) with the result 10 times a year, total inventory costs (TIC) with the result of Rp.3,605,795, safety stock Rp.3,605,795, and ROP 234 Kg. Based on the analysis technique on raw material for potato chips in Agronas Gizi Food, it can be concluded that it is not optimal because the calculation the results of company policies are greater than the EOQ method.</em></p> 2019-12-02T00:00:00+00:00 Copyright (c) 2019 Jurnal BisTek: Agribisnis dan Teknologi Hasil Pertanian https://bistek.journalwidyakarya.ac.id/index.php/bistek/article/view/10 Analisis Efisiensi Pemasaran Tempe (Studi Kasus di Sentra Produksi Tempe Sanan, Kelurahan Purwantoro, Kecamatan Blimbing, Kota Malang) 2020-03-14T03:50:06+00:00 Maria Christina Sarkol christinasarkol@gmail.com Lisa Kurniawati lisakurniawati@widyakarya.ac.id Sari Perwita sari_fp@widyakarya.ac.id <p><em>T</em><em>e</em><em>m</em><em>peh industry is a typical household business that requires little investment and has few workers. Efficient marketing could optimize the income of tempeh’s producers. This research aims to understand the marketing efficiency and factors that affect the purchasing margin of tempeh in selected areas. This research will study the value of farmer’s share and the marketing margin of tempeh to evaluate the commerce efficiency. The sampels are the producers and sellers. 58 tempeh’s producers are selected by the simple random sampling method. The sellers, on the other hand, are chosen using the snowball sampling, a technique that tracks down the marketing process. The variable studied in the &nbsp;research are as follows: 1) producer’s tempeh’s selling cost, 2) tempeh’s selling price on commercial institution, 3) marketing cost, 4) total amount of sold products, 5) numbers of &nbsp;marketing&nbsp; institution&nbsp; where the &nbsp;product &nbsp;passes,&nbsp; 6)&nbsp; the &nbsp;marketing margin, 7) the farmer’s share, and 8) marketing efficiency. </em><em>The research finds three marketing channels on the case study areas. The first channel is from the producers to tempeh. The second channel is form producers to retailers to consumers. The third channel is from producers to peddlers to consumers. By using the farmer’s share, the calculation of commerce efficiency. The leading cause is the lack of </em>middlemen<em>. Moreover, the double regression analysis show the retailers tempeh selling cost (X4) to be the dominant factor in the marketing margin of tempeh.</em></p> 2019-12-02T00:00:00+00:00 Copyright (c) 2019 Jurnal BisTek: Agribisnis dan Teknologi Hasil Pertanian https://bistek.journalwidyakarya.ac.id/index.php/bistek/article/view/9 Pengaruh Varietas dan Lama Fermentasi Terhadap Kualitas Kefir Susu Kacang Tanah (Arachis Hypogaea) 2020-03-14T03:50:06+00:00 Klaudia Maris Stella klaudia10stella@gmail.com <p><em>K</em><em>e</em><em>fi</em><em>r is one fermented product that has a taste, a yogurt-like consistency color and has a </em><em>d</em><em>i</em><em>s</em><em>ti</em><em>n</em><em>c</em><em>t</em><em>i</em><em>v</em><em>e yeast aroma. Peanuts are economically ranked second after soybeans. As peanut food has important nutritional benefits in the human nutriency of high protein, minerals and essential fatty acids such as linoleic and oleic acids. Peanut milk contains a very high amino acid almost equivalent to the protein content of animal milk and the price is relatively cheap This study aims to determine the effect of varieties and length of fermentation on the quality of peanut milk kefir. The research design used was Completely Randomized Design (RAL) consisting of 2 factor V peanut varieties consisting of 2 levels (Hypoma 1 and Singa) and long L fermentation factor consisting of 3 levels (21, 24 and 27 hours), each of which was repeated 3 times. The observed observations were pH, total acid, alcohol content, protein content, fat content, Total Plate Count (TPC), Texture Profile Analysis (TPA). Treatment of varieties and duration of fermentation of peanut milk kefir have significant effect on pH value, total acid, fat content, Total Plate Count (TPC), significantly affect alcohol content and no significant effect on protein content, Texture Profile Analysis (TPA), organoleptic aroma, taste and texture. Quality of peanut milk kefir produced on lion varieties with 24 hours fermentation time of total acid 6.43%, alcohol content </em><em>2.84%, protein content 2.80%, Total Plate Count (TPC) 30.67 x 103 CFU and Adhesiveness 1.324 g/s.</em></p> 2019-12-02T00:00:00+00:00 Copyright (c) 2019 Jurnal BisTek: Agribisnis dan Teknologi Hasil Pertanian