Mayangsoka, Titi Sari (2018) Strategi Pengembangan Teknologi Proses Produksi Pada Klaster Ukm Olahan Apel Di Kota Batu Menggunakan Metode Perbandingan Eksponensial (Mpe) Dan Technique For Order Of Preference By Similarity To Ideal Solution (Topsis). Sarjana thesis, Universitas Brawijaya.
Abstract
Apel menjadi salah satu komoditi unggulan hortikultura di Indonesia. Saat ini, apel tidak hanya dikonsumsi secara langsung tetapi juga diproses menjadi berbagai produk olahan. Permasalahan klaster UKM olahan apel di Kota Batu yaitu masih beragamnya teknologi proses produksi. Perbedaan terletak pada proses pasteurisasi dan ekstrasi pada minuman sari apel, proses penggorengan pada keripik apel, dan proses pemasakan pada dodol apel (Mustaniroh dkk, 2016). Metode Perbandingan Eksponensial (MPE) untuk menentukan teknologi unggulan proses produksi olahan apel di Kota Batu dengan 9 kriteria yaitu kemudahan operasi dan pemeliharaan peralatan, nilai investasi, tingkat serapan tenaga kerja, kesesuaian kapasitas produksi, tingkat penerimaan masyarakat, kesesuaian lokasi, kemudahan akses, dan kesesuaian dengan produk. Sampel pada penelitian terdiri dari 2 UKM setiap produk, Diskoperindag, PLUT, dan akademisi. Perumusan strategi pengembangan teknologi proses produksi olahan apel menggunakan Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS). Hasil pengolahan data menggunakan MPE menunjukkan bahwa kriteria paling penting dalam penentuan teknologi unggulan proses produksi olahan apel yaitu kemudahan operasi dan pemeliharaan peralatan. Teknologi unggulan dari klaster UKM olahan apel di Kota Batu yaitu teknologi pemasakan dodol apel. Hasil metode TOPSIS diperoleh prioritas strategi pengembangan untuk setiap teknologi pada klaster UKM olahan apel di Kota Batu. Prioritas strategi pengembangan teknologi pemasakan dodol apel yaitu menyesuaikan kecepatan pengadukan dengan kapasitas produksi. Strategi pengembangan viii teknologi penggorengan keripik apel yaitu memberikan pelatihan pada operator vacuum frying. Strategi pengembangan teknologi ekstraksi minuman sari apel yaitu lebih memperhatikan suhu dan waktu ekstraksi. Strategi pengembangan teknologi pasteurisasi minuman sari apel yaitu perlu menyesuaikan peralatan pasteurisasi dengan kapasitas produksi.
English Abstract
Apples become one of the horticultural superior commodities in Indonesia. Currently, apples are not only consumed directly but processed into various processed products. The problem of processed apples SMEs cluster in Batu City is still diverse in production process technology. The differences lies in pasteurization and extraction of apple cider beverage extraction, frying of apple chips, and cooking of apple dodol (Mustaniroh et al., 2016). Exponential Comparison Method (ECM) used to determine superior technology of processed apples production process in Batu City by using 9 criterias involve the ease of operation and equipment maintenance, investment value, level of labor absorption, comformity of production capacity, level of community acceptance, comformity of location, ease of access, and comformity of product. Samples used in this research are 2 SMEs each products; Department of Cooperative, Industry, and Trade; Centre for Integrated Services of SMEs, and academician. The development strategy formulation of processed apples production process using Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS). Result of data processing using ECM show that the most important criteria on superior technology of processed apples production process is the ease of operation and equipment maintenance. Superior technology of processed apples SMEs cluster in Batu City is apple dodol cooking technology. Result of TOPSIS method is development strategies for each production process technology. Priority development strategy of apple dodol cooking technology is to adjust the speed of stirring apple dodol with production capacity. Strategy to develop apple chips frying x technology is to provide training for vacuum frying operator. Strategy to develop apple cider beverage extraction technology is to pay more attention on temperature and time of extraction. Strategy to develop apple cider beverage pasteurization technology is adjust the pasteurization equipment with production capacity.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/104/051802943 |
| Uncontrolled Keywords: | klaster, olahan apel, strategi, teknologi proses produksi /cluster, processed apple, production process technology, 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: | 24 Jul 2019 07:44 |
| Last Modified: | 23 Mar 2022 04:38 |
| URI: | http://repository.ub.ac.id/id/eprint/165617 |
![[thumbnail of Titi Sari Mayangsoka.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
Titi Sari Mayangsoka.pdf Restricted to Registered users only Download (1MB) |
Actions (login required)
 |
View Item |