Judul: Strategy to Improve the Quality of Tempe Agroindustry Products in Bagansiapiapi, Riau Province
Abstrak: Agroindustri tempe di Dusun Mulya umumnya masih berskala rumah tangga yang proses produksinya masih tradisional dan manajeman oprasionalnya belum efektif dan efisien serta kehigienisannya belum terjamin. Oleh karena itu, perlu adanya peningkatan mutu produk pada agroindustri tempe di Dusun Mulya. Penelitian ini bertujuan menganalisis faktor internal dan eksternal, mengidentifikasi alternatif strategi peningkatan mutu produk, serta menentukan strategi peningkatan mutu produk yang paling tepat pada agroindustri tempe di Dusun Mulya. Metode pada penelitian ini menggunakan matriks Internal Factor Evaluation (IFE), matriks Eksternal Factor Evaluation (EFE), matriks Internal-Eksternal (IE), matriks Strengths-Weaknesses-Opportunities-Threats (SWOT), dan matriks Quantitative Stretegy planning (QSP). Alternatif strategi yang diperoleh adalah melakukan penetrasi pasar yaitu dengan peningkatan penjualan pada pasar yang telah ada dan melakukan promosi produk; melakukan pembinaan mengenai sistem produksi tempe higienis dan mutunya terjamin pada pengrajin tempe; membuat ragam olahan tempe dan menjalin kerjasama dengan petani lokal; serta meningkatkan bantuan pendukung produksi tempe dan mempublikasikan informasi melalui media sosial yang resmi. Strategi yang paling tepat untuk diterapkan yaitu melakukan pembinaan mengenai sistem produksi tempe higienis dan mutunya terjamin pada pengrajin tempe, serta membuat ragam olahan tempe dan menjalin kerjasama dengan petani lokal dengan Sum Total Attractiveness Score (STAS) sebesar 14,637 dan 13,913., The tempe agroindustries in Dusun Mulya, are generally still on a household scale in which production process is still traditional and its operational management is ineffective and inefficient, and its hygiene is not guaranteed. Therefore, it is necessary to improve the product quality in the tempe agroindustries in Mulya Hamlet. This research aims to analyze the internal and external factors, identify alternative product quality improvement strategies, and determine the most appropriate product quality improvement strategies for the tempe agroindustries in Mulya Hamlet. The method used in this study is the Internal Factor Evaluation (IFE) matrix, External Factor Evaluation (EFE) matrix, Internal-External (IE) matrix, Strengths-Weaknesses-Opportunities-Threats (SWOT) matrix, and Quantitative Strategy Planning (QSP) matrix. The alternative strategies obtained are to penetrate the market by increasing sales in the existing market and promoting the product; provide guidance on the hygienic and quality guaranteed tempe production system for tempe artisans; make various processed tempe and establish cooperation with local farmers; as well as increase support for tempe production and publishing information through official social media. The most appropriate strategy to be applied are to provide guidance on hygienic and quality-assured tempe production system, and for tempe producer to make various processed tempe and collaborate with local farmers with a Sum Total Attractiveness Score (STAS) of 14.637 and 13.913.
Keyword: Quality Improvement, QSP, SWOT, Tempe Agroindustry

Judul: Analysis of Quality Control to Achieve Quality Standards for Tempe Chips Products in Rumah Tempe Indonesia
Abstrak: Rumah Tempe Indonesia merupakan produsen keripik tempe di Indonesia yang memiliki pengendalian mutu yang diterapkan oleh perusahaan untuk mencapai mutu produk yang diinginkan, namun masih belum optimal dan kurang memuaskan terhadap mutu fisik keripik tempe. Masih terdapat produk yang belum memenuhi standar diantaranya keripik tempe yang menempel, hancur, mentah, dan gosong. Penelitian ini bertujuan untuk mengetahui proses produksi keripik tempe dalam usaha menghasilkan produk yang bermutu dan aman untuk dikonsumsi, menganalisis pengendalian mutu pada proses produksi keripik tempe, mengidentifikasi penyebab potensial yang memengaruhi mutu keripik tempe, dan membuktikan pengendalian mutu pada proses produksi tersebut terkendali atau tidak terkendali. Penelitian ini menggunakan alat bantu analisis yaitu statistical quality control. Prioritas masalah yang dipilih berdasarkan hasil analisis diagram pareto adalah keripik tempe menempel pada proses produksi keripik tempe dengan nilai frekuensi 45.72% dan dianalisis menggunakan grafik kendali yang menyatakan bahwa keripik tempe menempel tersebut tidak terkendali. Maka dilakukan percobaan perbaikan mutu dengan mengubah material minyak goreng yang digunakan dari minyak sawit menjadi minyak kelapa. Hasil uji coba perbaikan produk keripik tempe yang digoreng menggunakan minyak kelapa yaitu berkurangnya produk menempel yang dihasilkan sebesar 65.35% dan total produk defect yang dihasilkan sebesar 72.04% terhadap keripik tempe yang digoreng menggunakan minyak sawit., Rumah Tempe Indonesia is a producer of tempeh chips in Indonesia which has quality control implemented by the company to achieve the desired product quality, but it is still not optimal and the physical quality of the tempeh chips is not satisfactory. There are still products that don’t meet standards, including tempeh chips that stick, crumble, are raw and burnt. This research aims to understand the tempeh chips production process in an effort to produce quality products that are safe for consumption, analyze quality control in the tempeh chips production process, identify potential causes that influence the quality of tempeh chips, and prove whether the quality control in the production process is controlled or not. under control. This research uses analytical tools, namely statistical quality control. The priority problem chosen based on the results of the pareto diagram analysis was tempe chips sticking to the tempeh chips production process with a frequency value of 45.72% and analyzed using a control chart which stated that the tempeh chips sticking were uncontrolled. So an experiment was carried out to improve the quality by changing the cooking oil material used from palm oil to coconut oil. The results of trials to improve tempe chips products fried using coconut oil were a reduction in sticking products produced by 65.35% and a total of 72.04% defective products produced for tempeh chips fried using palm oil.
Keyword: coconut oil, palm oil, quality control, statistical quality control, tempe chips

Judul: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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