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Nur Wijayanti

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Papers by Nur Wijayanti

Motivating Factors Analysis for Halal Certification on the Catering and Restaurant Services in Banyumas Regency

Proceeding ICMA-SURE

Halal certification guarantees that a product is halal for consumption or use, especially for Mus... more Halal certification guarantees that a product is halal for consumption or use, especially for Muslim consumers. However, the number of halal-certified restaurants and catering services in Banyumas Regency, with its predominantly Muslim population, is still minimal. Therefore, this study analyzes the motivational factors for Halal certification in the hospitality industry. The method used is a multiple linear analysis with 9 motivational factors obtained from an in-depth literature study. The regression model formed has an R square value of 48.1%, meaning that 48.1% of the nine factors studied can explain the existing motivation. From the t-test, it is known that 7 factors significantly affect the motivation of restaurant and catering business owners in halal certification, namely customer awareness, religion, the role of halal certificates, increased turnover, halal producer awareness, globalization, and the environment. Based on these results, it is hoped that it can be used by rel...

Utilization of Nanocellulose Fiber from Tapioca Industrial Solid Waste as a Bioplastic Filling Material

Indonesian Journal of Food Technology

This study aims to examine the properties of nanocellulose fibers produced from cassava through t... more This study aims to examine the properties of nanocellulose fibers produced from cassava through the acid hydrolysis process, as well as their potential use as a filler for bioplastics based on cassava starch (tapioca). The treatment of this research was acid hydrolysis process time consisting of 15 and 30 minutes and the use of nanocellulose fiber as a filler for bioplastics as much as 0%, 1%, 2%, and 3% w/w starch. The results of this study indicate that the diameter of the nanocellulose fibers produced is about 18-40 nm, good dispersion stability, the crystallinity index of the nanocellulose fibers produced by acid hydrolysis for 15 and 30 minutes are 39.7% and 31.2%, respectively. The addition of nanocellulose fibers can increase the tensile strength, but decrease its elongation ability.

Penyuluhan Dan Pendampingan Good Personal Hygiene Bagi Penjamah Makanan DI Katering Amanah Aqiqah, Kabupaten Banyumas

INTEGRITAS : Jurnal Pengabdian

Higienitas makanan merupakan salah satu aspek penting yang diperhatikan baik oleh konsumen maupun... more Higienitas makanan merupakan salah satu aspek penting yang diperhatikan baik oleh konsumen maupun produsen terutama bidang industri katering. Salah satu faktor yang mempengaruhi higienitas makanan tersebut adalah praktek Good Personal Hygiene penjamah makanannya. Oleh karena pada pengabdian ini dilakukan penyuluhan dan pendampingan GPH penjamah makanan di Katering Amanah Aqiqah untuk meningkatkan pengetahuan dan implementasinya. Setelah program pengabdian ini dilakukan, telah terjadi peningkatan pengetahuan karyawan sebanyak 30% dan penerapan perilaku higiene sebanyak 41,3%. Harapannya, setelah program ini berakhir kebiasaan perilaku higienitas tetap dilaksanakan.

Karakterisasi Serat Nanoselulosa Dari Kulit Ubi Kayu Dengan Metode Asam

Nanoselulosa telah diekstraksi dari kulit ubi kayu dengan tujuan untuk mempelajari sifat nanoselu... more Nanoselulosa telah diekstraksi dari kulit ubi kayu dengan tujuan untuk mempelajari sifat nanoselulosa yang dihasilkan. Nanoselulosa diperoleh melalui metode asam. Metode ekstraksi nanoselulosa dengan perlakuan asam pada kulit ubi kayu dapat menghasilkan nanoselulosa dengan diameter ± 600 nm (perlakuan asam 20 menit) dan diameter ± 33 nm (perlakuan asam 40 menit). Kestabilan suspensi nanoselulosa yang dihasilkan dari perlakuan asam 40 menit lebih tinggi (-8,16 mV) dibandingkan dengan perlakuan 20 menit (-5,39 mV). Peningkatan durasi perlakuan asam dapat meningkatkan kristalinitas nanoselulosa. Kata kunci: nanoselulosa, kulit ubi kayu, metode asam Nanocellulose has been extracted from cassava skin with the aim of studying the properties of the nanocellulose produced. Nanocellulose is obtained through the acid method. Nanocellulose extraction method with acid treatment on cassava peel can produce nanocellulose with a diameter of ± 600 nm (20 minutes acid treatment) and diameter ± 33 n...

Product Development Model for Tempe Chocolate Chips Based on Costumer Preferences in Banjarnegara, Central Java, Indonesia

This study aims to determine the attributes and categories that are important in product developm... more This study aims to determine the attributes and categories that are important in product development and its model to obtain appropriate design recommendations based on consumer preferences using Quantification Theory Type 1 (QTT1). The number of respondents involved was 250 respondents in Banjarnegara Regency who were selected on purposive sampling. Respondents were asked to rate the level of preference for 14 samples of chocolate tempe chips. The results of the identification of attributes and categories that affect preferences obtained seven attributes and 19 categories, namely shape attributes (round, square, triangle, and oval), thickness (thin and thick), size (large and medium), distinctive aroma (tempe, chocolate, and fruits), flavors (chocolate and variants), surface layers (glossy, sprinkles, sprinkles & chocolate, visible tempe surface & sprinkles), as well as coatings (chocolate compound coating and chocolate coating & sprinkles). Based on the data analysis, some recomme...

Peningkatan Kualitas Produk Melalui Renovasi Dapur Produksi Dan Pelatihan Pengemasanpada Ikm Keripik Tempe

Tujuan dari pengabdian ini adalah menciptakan produk kripik tempe yang higienis dan bermutu denga... more Tujuan dari pengabdian ini adalah menciptakan produk kripik tempe yang higienis dan bermutu dengan perbaikan tempat produksi (dapur) danmeningkatkan ketrampilan IKM mitra Yu Mudah di desa Pliken, Banyumas dalam teknik pengemasan dan design kemasan sehingga produknya lebih menarik dan marketable. Metode pelaksanaan dari pengabdian ini adalah pelatihan dan pendampingan, serta penerapan teknologi tepat guna dapur kepada IKM Yu Mudah, yaitu pelatihan teknik pengemasan dan design kemasan dan pendampingan renovasi dapur serta hibah material untuk renovasi tempat produksi (dapur sehat).Hasildari kegiatan ini adalah dapur produksi IKM Yu Mudah sudah direnovasi dengan baik, sebagian dikeramik, dilengkapi dengan tungku hemat energi dan layout produksi yang lebih baik. Renovasi dapur produksi IKM Yu Mudah menjadikan tempat produksi lebih higienis dan sehat. Tindak lanjutnya adalah melakukan pendampingan penerapan prinsip-prinsip Good Manufacturing Practise (GMP) dan pengajuan sertifikasi PIRT....

Aplikasi Tungku Hemat Energi Sebagai Upaya Peningkatan Kebersihan Dapur Dan Efisiensi Bahan Bakar DI Ukm Keripik Tempe

Abstract. Higienities includes the kitchen hygiene is very important for SMEs (Small Mesiem Entre... more Abstract. Higienities includes the kitchen hygiene is very important for SMEs (Small Mesiem Entreprise) of snacks in order to minimize contamination to their products. Besides higienity, to increase their competitive advantages, SMEs must be more efficience to use resources. Hence, this activity was aim to improve the higienity of the kitchen and resource efficiency in SMEs of Tempe chips Yu Mudah in the Pliken, Kembaran, Banyumas. The method used was ipteks diffusion of the application of the furnace energy efficiency with patners partsipatif. The event was begun with a discussion to mining the main problems with partners, the importance of the application of GMP (Good Manufacturing Practices) on SMEs, manufacture of furnace energy efficiency and metoring its usage, then calculated the fuel efficiency before and after using the new furnace. The results of this community service activity are increasing the efficiency of walls, roofs and production floors as well as the efficient us...

Peningkatan Produktivitas dengan Relayout Area Produksi di UKM Keripik Tempe (Studi Kasus di UKM Suka Nicky, Banjarnegara)

JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian, 2020

SMEs are required to continue to make continuous improvements to increase productivity. One alter... more SMEs are required to continue to make continuous improvements to increase productivity. One alternative that can be done is to re-layout the facilities and production areas. The main purpose of this research is to identify an increase in productivity with the proposed re-layout. Layout planning is carried out using the ARC (Activity Relations Chart) approach, the area requirements of each production facility, and the limitations of SMEs. From the results of the research conducted from January until March 2020, it is known that the proposed re-layout can improve material handling efficiency in Suka Nicky. Originally 219.75 meters which were taken in 148.5 minutes turned into 194.65 meters with a time of 117.5 minutes. With the decrease in distance and material handling time, the hope is that it can reduce the operational costs of SMEs.

Kansei Engineering Modeling for Getuk Goreng Packaging Innovation Based on Social Media Trends

Proceedings of the 1st International Conference on Sustainable Management and Innovation, ICoSMI 2020, 14-16 September 2020, Bogor, West Java, Indonesia, 2021

One of Banyumas featured SME's products is Getuk Goreng. However, the sales of Getuk Goreng has d... more One of Banyumas featured SME's products is Getuk Goreng. However, the sales of Getuk Goreng has decreased in recent years. Hence, it needs some innovation in order to increase the product's added value. On the other hand, consumer's opinion in recent years can easily be found through social media. Social media has evolving as the platforms for observing reliable consumers expressions of opinions, feelings and thoughts. This expression can be basic for sustainable innovation in industry including Getuk Goreng SME because its can adjust to the trends quickly and actually. Aware of the problems and opportunities, this study aims to design the development of Getuk Goreng packaging design based on social media trends. Kansei Engineering was used to bridge the social media data into definite design parameters. The methodology includes information retrieval from Twitter as Kansei words, determination of packaging design attributes, processing semantic differential data from 200 respondents by Factor Analysis (FA) and PLS (Partial Least Square) to design recommended packaging designs. This study resulting that costumer eager the Getuk Goreng packaging with an eco-friendly concept design. It was made from palm leaves, with the shape of hexagonal, and small in size (netto: 500 gram). The other packaging properties recommended were natural in color, the front side should be equipped with window, and it shouldn't handle.

Business Model Canvas (BMC) sebagai Strategi Penguatan Kompetensi UMKM Makanan Ringan di Kabupaten Kebumen, Jawa Tengah

JURNAL AGROINDUSTRI HALAL, 2020

Micro, Small and Medium Enterprises (SME) Snack food in Kebumen Regency is a startup (starter ent... more Micro, Small and Medium Enterprises (SME) Snack food in Kebumen Regency is a startup (starter entrepreneurial) that produces snacks, but have a good business model not yet. This study aims to determine the business strategy that is carried out, analyze the strengths and weaknesses of business processes, and provide recommendations for improving SME competencies using the canvas business model. The method used in this research is descriptive qualitative method. The results of the study illustrate that SME have a value proposition that is snacks in the form of healthy snacks and has local branding. To create value propositions, SME partners such as suppliers of raw materials and consumers, become the main SME resources to run production and distribution, which also requires costs. SME income is only through product sales. Recommendations from this research are to participate as sponsors in various community and humanitarian activities, cooperation and fostering of farmers, resellers, ...

Motivating Factors Analysis for Halal Certification on the Catering and Restaurant Services in Banyumas Regency

Proceeding ICMA-SURE

Halal certification guarantees that a product is halal for consumption or use, especially for Mus... more Halal certification guarantees that a product is halal for consumption or use, especially for Muslim consumers. However, the number of halal-certified restaurants and catering services in Banyumas Regency, with its predominantly Muslim population, is still minimal. Therefore, this study analyzes the motivational factors for Halal certification in the hospitality industry. The method used is a multiple linear analysis with 9 motivational factors obtained from an in-depth literature study. The regression model formed has an R square value of 48.1%, meaning that 48.1% of the nine factors studied can explain the existing motivation. From the t-test, it is known that 7 factors significantly affect the motivation of restaurant and catering business owners in halal certification, namely customer awareness, religion, the role of halal certificates, increased turnover, halal producer awareness, globalization, and the environment. Based on these results, it is hoped that it can be used by rel...

Utilization of Nanocellulose Fiber from Tapioca Industrial Solid Waste as a Bioplastic Filling Material

Indonesian Journal of Food Technology

This study aims to examine the properties of nanocellulose fibers produced from cassava through t... more This study aims to examine the properties of nanocellulose fibers produced from cassava through the acid hydrolysis process, as well as their potential use as a filler for bioplastics based on cassava starch (tapioca). The treatment of this research was acid hydrolysis process time consisting of 15 and 30 minutes and the use of nanocellulose fiber as a filler for bioplastics as much as 0%, 1%, 2%, and 3% w/w starch. The results of this study indicate that the diameter of the nanocellulose fibers produced is about 18-40 nm, good dispersion stability, the crystallinity index of the nanocellulose fibers produced by acid hydrolysis for 15 and 30 minutes are 39.7% and 31.2%, respectively. The addition of nanocellulose fibers can increase the tensile strength, but decrease its elongation ability.

Penyuluhan Dan Pendampingan Good Personal Hygiene Bagi Penjamah Makanan DI Katering Amanah Aqiqah, Kabupaten Banyumas

INTEGRITAS : Jurnal Pengabdian

Higienitas makanan merupakan salah satu aspek penting yang diperhatikan baik oleh konsumen maupun... more Higienitas makanan merupakan salah satu aspek penting yang diperhatikan baik oleh konsumen maupun produsen terutama bidang industri katering. Salah satu faktor yang mempengaruhi higienitas makanan tersebut adalah praktek Good Personal Hygiene penjamah makanannya. Oleh karena pada pengabdian ini dilakukan penyuluhan dan pendampingan GPH penjamah makanan di Katering Amanah Aqiqah untuk meningkatkan pengetahuan dan implementasinya. Setelah program pengabdian ini dilakukan, telah terjadi peningkatan pengetahuan karyawan sebanyak 30% dan penerapan perilaku higiene sebanyak 41,3%. Harapannya, setelah program ini berakhir kebiasaan perilaku higienitas tetap dilaksanakan.

Karakterisasi Serat Nanoselulosa Dari Kulit Ubi Kayu Dengan Metode Asam

Nanoselulosa telah diekstraksi dari kulit ubi kayu dengan tujuan untuk mempelajari sifat nanoselu... more Nanoselulosa telah diekstraksi dari kulit ubi kayu dengan tujuan untuk mempelajari sifat nanoselulosa yang dihasilkan. Nanoselulosa diperoleh melalui metode asam. Metode ekstraksi nanoselulosa dengan perlakuan asam pada kulit ubi kayu dapat menghasilkan nanoselulosa dengan diameter ± 600 nm (perlakuan asam 20 menit) dan diameter ± 33 nm (perlakuan asam 40 menit). Kestabilan suspensi nanoselulosa yang dihasilkan dari perlakuan asam 40 menit lebih tinggi (-8,16 mV) dibandingkan dengan perlakuan 20 menit (-5,39 mV). Peningkatan durasi perlakuan asam dapat meningkatkan kristalinitas nanoselulosa. Kata kunci: nanoselulosa, kulit ubi kayu, metode asam Nanocellulose has been extracted from cassava skin with the aim of studying the properties of the nanocellulose produced. Nanocellulose is obtained through the acid method. Nanocellulose extraction method with acid treatment on cassava peel can produce nanocellulose with a diameter of ± 600 nm (20 minutes acid treatment) and diameter ± 33 n...

Product Development Model for Tempe Chocolate Chips Based on Costumer Preferences in Banjarnegara, Central Java, Indonesia

This study aims to determine the attributes and categories that are important in product developm... more This study aims to determine the attributes and categories that are important in product development and its model to obtain appropriate design recommendations based on consumer preferences using Quantification Theory Type 1 (QTT1). The number of respondents involved was 250 respondents in Banjarnegara Regency who were selected on purposive sampling. Respondents were asked to rate the level of preference for 14 samples of chocolate tempe chips. The results of the identification of attributes and categories that affect preferences obtained seven attributes and 19 categories, namely shape attributes (round, square, triangle, and oval), thickness (thin and thick), size (large and medium), distinctive aroma (tempe, chocolate, and fruits), flavors (chocolate and variants), surface layers (glossy, sprinkles, sprinkles & chocolate, visible tempe surface & sprinkles), as well as coatings (chocolate compound coating and chocolate coating & sprinkles). Based on the data analysis, some recomme...

Peningkatan Kualitas Produk Melalui Renovasi Dapur Produksi Dan Pelatihan Pengemasanpada Ikm Keripik Tempe

Tujuan dari pengabdian ini adalah menciptakan produk kripik tempe yang higienis dan bermutu denga... more Tujuan dari pengabdian ini adalah menciptakan produk kripik tempe yang higienis dan bermutu dengan perbaikan tempat produksi (dapur) danmeningkatkan ketrampilan IKM mitra Yu Mudah di desa Pliken, Banyumas dalam teknik pengemasan dan design kemasan sehingga produknya lebih menarik dan marketable. Metode pelaksanaan dari pengabdian ini adalah pelatihan dan pendampingan, serta penerapan teknologi tepat guna dapur kepada IKM Yu Mudah, yaitu pelatihan teknik pengemasan dan design kemasan dan pendampingan renovasi dapur serta hibah material untuk renovasi tempat produksi (dapur sehat).Hasildari kegiatan ini adalah dapur produksi IKM Yu Mudah sudah direnovasi dengan baik, sebagian dikeramik, dilengkapi dengan tungku hemat energi dan layout produksi yang lebih baik. Renovasi dapur produksi IKM Yu Mudah menjadikan tempat produksi lebih higienis dan sehat. Tindak lanjutnya adalah melakukan pendampingan penerapan prinsip-prinsip Good Manufacturing Practise (GMP) dan pengajuan sertifikasi PIRT....

Aplikasi Tungku Hemat Energi Sebagai Upaya Peningkatan Kebersihan Dapur Dan Efisiensi Bahan Bakar DI Ukm Keripik Tempe

Abstract. Higienities includes the kitchen hygiene is very important for SMEs (Small Mesiem Entre... more Abstract. Higienities includes the kitchen hygiene is very important for SMEs (Small Mesiem Entreprise) of snacks in order to minimize contamination to their products. Besides higienity, to increase their competitive advantages, SMEs must be more efficience to use resources. Hence, this activity was aim to improve the higienity of the kitchen and resource efficiency in SMEs of Tempe chips Yu Mudah in the Pliken, Kembaran, Banyumas. The method used was ipteks diffusion of the application of the furnace energy efficiency with patners partsipatif. The event was begun with a discussion to mining the main problems with partners, the importance of the application of GMP (Good Manufacturing Practices) on SMEs, manufacture of furnace energy efficiency and metoring its usage, then calculated the fuel efficiency before and after using the new furnace. The results of this community service activity are increasing the efficiency of walls, roofs and production floors as well as the efficient us...

Peningkatan Produktivitas dengan Relayout Area Produksi di UKM Keripik Tempe (Studi Kasus di UKM Suka Nicky, Banjarnegara)

JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian, 2020

SMEs are required to continue to make continuous improvements to increase productivity. One alter... more SMEs are required to continue to make continuous improvements to increase productivity. One alternative that can be done is to re-layout the facilities and production areas. The main purpose of this research is to identify an increase in productivity with the proposed re-layout. Layout planning is carried out using the ARC (Activity Relations Chart) approach, the area requirements of each production facility, and the limitations of SMEs. From the results of the research conducted from January until March 2020, it is known that the proposed re-layout can improve material handling efficiency in Suka Nicky. Originally 219.75 meters which were taken in 148.5 minutes turned into 194.65 meters with a time of 117.5 minutes. With the decrease in distance and material handling time, the hope is that it can reduce the operational costs of SMEs.

Kansei Engineering Modeling for Getuk Goreng Packaging Innovation Based on Social Media Trends

Proceedings of the 1st International Conference on Sustainable Management and Innovation, ICoSMI 2020, 14-16 September 2020, Bogor, West Java, Indonesia, 2021

One of Banyumas featured SME's products is Getuk Goreng. However, the sales of Getuk Goreng has d... more One of Banyumas featured SME's products is Getuk Goreng. However, the sales of Getuk Goreng has decreased in recent years. Hence, it needs some innovation in order to increase the product's added value. On the other hand, consumer's opinion in recent years can easily be found through social media. Social media has evolving as the platforms for observing reliable consumers expressions of opinions, feelings and thoughts. This expression can be basic for sustainable innovation in industry including Getuk Goreng SME because its can adjust to the trends quickly and actually. Aware of the problems and opportunities, this study aims to design the development of Getuk Goreng packaging design based on social media trends. Kansei Engineering was used to bridge the social media data into definite design parameters. The methodology includes information retrieval from Twitter as Kansei words, determination of packaging design attributes, processing semantic differential data from 200 respondents by Factor Analysis (FA) and PLS (Partial Least Square) to design recommended packaging designs. This study resulting that costumer eager the Getuk Goreng packaging with an eco-friendly concept design. It was made from palm leaves, with the shape of hexagonal, and small in size (netto: 500 gram). The other packaging properties recommended were natural in color, the front side should be equipped with window, and it shouldn't handle.

Business Model Canvas (BMC) sebagai Strategi Penguatan Kompetensi UMKM Makanan Ringan di Kabupaten Kebumen, Jawa Tengah

JURNAL AGROINDUSTRI HALAL, 2020

Micro, Small and Medium Enterprises (SME) Snack food in Kebumen Regency is a startup (starter ent... more Micro, Small and Medium Enterprises (SME) Snack food in Kebumen Regency is a startup (starter entrepreneurial) that produces snacks, but have a good business model not yet. This study aims to determine the business strategy that is carried out, analyze the strengths and weaknesses of business processes, and provide recommendations for improving SME competencies using the canvas business model. The method used in this research is descriptive qualitative method. The results of the study illustrate that SME have a value proposition that is snacks in the form of healthy snacks and has local branding. To create value propositions, SME partners such as suppliers of raw materials and consumers, become the main SME resources to run production and distribution, which also requires costs. SME income is only through product sales. Recommendations from this research are to participate as sponsors in various community and humanitarian activities, cooperation and fostering of farmers, resellers, ...