Syahputri, Bella Eka (2018) Strategi Perbaikan Kualitas Proses Produksi Keripik Gadung Mentah (Dioscorea hispida) Dengan Metode Fuzzy Analytical Hierarchy Process (FAHP) (Studi Kasus Pada Klaster UKM Keripik Gadung Mentah di Kabupaten Tulungagung). Sarjana thesis, Universitas Brawijaya.
Abstract
Umbi gadung merupakan salah satu umbi jalar yang dapat tumbuh di tanah kering atau tanah kapur dan digunakan sebagai bahan baku utama dari produk keripik gadung mentah. Sektor industri keripik gadung mentah di Kabupaten Tulungagung berjumlah 25 UKM yang kemudian dipersempit dengan klaster dan menghasilkan 10 UKM terletak di Kecamatan Kalidawir.UKM keripik gadung mentah yang termasuk pada klaster memiliki kendala dalam standarisasi produknyakarena proses produksi yang berbeda sehingga terjadi inkonsistensi mutu dari keripik gadung mentah yang dihasilkan dan diperlukan pengendalian mutu produk. Tujuan penelitian ini untuk menentukan formula terbaik sesuai dengan standar SNI dan menentukan strategi perbaikan kualitas produk keripik gadung mentah. Penelitian ini menggunakan uji laboratorium meliputi kadar air, kadar sianida, dan persen keutuhan. Hasil terbaik dari uji laboratorium kemudian dibandingkan dengan SNI keripik gadung No. 01-4302-1996 dan SNI bahan tambahan pangan No. 01-7152-2006. Untuk menentukan strategi perbaikan kualitas menggunakan Fuzzy Analytical Hierarchy Process (FAHP). Responden pakar yang digunakan pada penentuan strategi menggunakan FAHP ini yaitu 2 orang dari UKM, 1 orang dari Dinas UKM Kabupaten Tulungagung, dan 1 orang dari akademisi. Perbaikan dilakukan dengan dua perlakuan yaitu penggunaan abu 60% dan 70% serta penambahan waktu penjemuran dari 16 jam menjadi 24 jam. Hasil penelitian menunjukkan setelah dilakukan perbaikan didapatkan perlakuan kedua yaitu penggunaan abu 70% serta penambahan waktu penjemuran dari 16 jam menjadi 24 jam merupakan formula terbaik dengan nilai kadar air 9,08%, kadar sianida 9,46 mg/kg, vii dan persen keutuhan 96,16%. Penentuan strategi perbaikan kualitas proses produksi setelah dilakukan perhitungan dengan menggunakan metode FAHP didapatkan nilai bobot tertinggi yaitu pada variabel bahan baku (0,750) dan didapatkan nilai bobot alternatif strategi terpilih adalah standarisasi kualitas (0,335).
English Abstract
The bitter yam, locally called Gadung, is one of the sweet potatoes that can grow on dry or limestone soils and are used as the main raw material for raw gadung chips. The number of the raw Gadung chips industry sector in Tulungagung was 25 SMEs which were then narrowed down by clusters and produced 10 SMEs located in Kalidawir District. The raw gadung chips, which were included in the cluster, had problems in standardizing their products because of the variety in production processes, resulting in quality inconsistencies of raw Gadung chips produced. The product quality control was needed. The purpose of this study was to determine the best formula in accordance with SNI standards and determine the strategy for improving the quality of raw gadung chips. This study used laboratory tests including water content, cyanide content, and integrity percentage. The best results from laboratory tests were then compared with the SNI number of Gadung chips which is 01-4302-1996 and the SNI of food additives which is 01-7152- 2006. The quality improvement strategy was determined using the Fuzzy Analytical Hierarchy Process (FAHP). Expert respondents used in determining the strategy with FAHP are 2 people from SMEs, 1 person from the SME Office of Tulungagung and 1 person from academics. Improvements were made with two treatments, namely the use of ash 60% and 70% and the addition of drying time from 16 hours to 24 hours. The results showed that after the improvement was done, the second treatment which consisted of the use of 70% ash and the addition of drying time from 16 hours to 24 hours became the best formula with a water content of 9.08%, cyanide levels of 9.46 mg/kg, and integrity percentage of 96, 16%. The determination of the strategy to improve the ix quality of the production process was done through the calculation using the FAHP method. The highest weight value was found in the raw material variable (0.750), meanwhile, the alternative weight value of the chosen strategy is the quality standardization (0.335).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/424/051809728 |
| Uncontrolled Keywords: | FAHP, Perbaikan Kualitas, Keripik Gadung Mentah, Strategi,/ FAHP, Quality Improvement, Raw Gadung Chips, Strategy |
| Subjects: | 300 Social sciences > 338 Production > 338.6 Organization of production > 338.64 Size of enterprises > 338.642 Small business |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 31 May 2019 01:26 |
| Last Modified: | 31 May 2019 01:26 |
| URI: | http://repository.ub.ac.id/id/eprint/164485 |
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