Prayitno, Sigit (2014) Analisis Kontribusi Komponen Teknologi Pada Ukm Keripik Buah Di Kota Batu. Sarjana thesis, Universitas Brawijaya.
Abstract
UKM Kripik Buah merupakan salah satu dari jenis UKM yang memiliki potensi yang sangat bagus untuk dikembangkan khususnya di wilayah Kota Batu. Upaya untuk melakukan pengembangan UKM yaitu dengan mengembangkan inovasi teknologi yang dapat dinyatakan dalam empat basis komponen teknologi pada proses operasi yaitu komponen fasilitas (technoware), kemampuan sumber daya (humanware), dokumen dan informasi (infoware), dan kerangka kerja (orgaware). Tujuan penelitian ini adalah menganalisis hasil kontribusi komponen-komponen teknologi pengolahan pada UKM Keripik Buah di Kota Batu dan mengetahui hasil perbandingan kontribusi komponen-komponen teknologi pada UKM Keripik Buah di Kota Batu. Pada penelitian ini menggunakan pendekatan Technometric dan metode Analytical Hierarchy Process (AHP). Metode Technometric digunakan untuk menilai kontribusi komponen teknologi sedangkan untuk penilaian intensitas komponen teknologi tersebut dengan metode AHP. Penilaian kontribusi komponen teknologi ini dilakukan di 3 UKM Keripik Buah di Kota Batu yaitu UKM Palem Ijo, UKM Arjuna 999 dan UKM Ramayana Agromandiri. Nilai TCC yang didapatkan di UKM Palem Ijo, UKM Arjuna 999 dan UKM Ramayana Agromandiri secara berturut-turut yaitu 0,428, 0,482 dan 0,53. Nilai TCC dari ketiga UKM tersebut berada pada tingkat teknologi semi modern dan jika dikategorikan dalam penilaian kulaitatif termasuk dalam klasifikasi cukup. Dari ketiga UKM tersebut yang memiliki nilai tertinggi adalah UKM Ramayana Agromandiri.
English Abstract
Fruit chips SMEs is one of the types of SMEs which have very good potential to be developed, especially in the area of Batu. Attempts to carry out the development of SMEs is to develop innovative technologies that can be expressed in four basis components of technology in the process of operation is a component facility (technoware), the ability of resources (humanware), documents and information (infoware), and frameworks (orgaware). The purpose of this study was to analyze the result of the contribution of the components of processing technologies in SMEs Fruit Chips in the Batu City and know the results of the comparison the contribution of the technology components of SMEs Fruit Chips in the Batu City. In this study, using the approach Technometric and Analytical Hierarchy Process (AHP). Technometric methods used to assess the contribution of the technology components, while for assessing the intensity of technology components with AHP method. Contribution of component technology assessment was conducted in three SMEs Fruit Chips in Batu namely Palem Ijo, Arjuna 999 and Ramayana Agromandiri. TCC (Technology Coefficient Contribution) values obtained in Palem Ijo, Arjuna 999 and Ramayana Agromandiri respectively are 0.428, 0.482 and 0.53. Three values of TCC of the SMEs are at the level of semi-modern technology and if categorized in Qualitative assessment included in the classification sufficient. Of the three SMEs which have the highest value is the Ramayana Agromandiri SMEs.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/473/051407829 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 26 Nov 2014 10:25 |
| Last Modified: | 11 Nov 2021 07:47 |
| URI: | http://repository.ub.ac.id/id/eprint/149888 |
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