bluuebunny/crossref_metadata_2025_split huggingface dataset:
The potential of rice husk ash for silica synthesis as a semiconductor material for monocrystalline solar cell: a review
Authors: Putranto A W , Abida S H , Sholeh A B , Azfa H T 
Published: May 2021

Abstract
The solar cell is a device that can convert solar energy into electrical energy. The solar cell is promising energy because it is environmentally friendly compared to fossil fuel. The essential component in the solar cells is silicon. Silicon is a semiconductor that can absorb sunlight. However, the available solar cells currently have relatively high prices since the semiconductor compiler material requires many processes and expensive. Rice husk ash can be used as a producer of environmentally friendly silicon at affordable prices. The rice husk could produce 87-97% silica and 16-25% ash. In general, the silica content of rice husk ash is 94-96%. The processes for producing silica material as a semiconductor were, such as rice husk ash preparation, greying, leaching, making silicon by reduction, and conductivity test. This review aimed to provide insight into converting the rice husk ash to solar cells.
Fading local wisdoms of upland rice varieties in situ conservation in South Bengkulu Regency (case in Pino Raya subdistrict)
Authors: Ishak A , Fauzi E , Firison J , Miswarti  , Sastro Y 
Published: May 2021

Abstract
Upland rice is a useful source of germplasm and it is conserved by farmers through local wisdom. This paper aims to explain fading the local wisdom of upland rice in situ conservation in Pino Raya subdistrict, South Bengkulu regency. Data were collected from March to May 2020 through interviews and field observations. The interviews involved 11 key informants using snowball techniques consisting of a customary leader, village heads, agricultural extension, and farmers. Data were analyzed descriptively using the interactive model from Miles and Huberman. The results showed that the local wisdom of in-situ conservation of upland rice faded because shifting cultivation was no longer practiced by farmers due to oil palm expansion. Cultivation of upland rice is only on young oil palm plantations that are increasingly entering forest area. Intensification of wet rice cultivation allows farmers to cultivate modern varieties which early maturing rice and high productivity. Improvement in the community’s economy due to oil palm expansion and the diminishing of the upland area for rice cultivation caused the young generation to no longer be interested in planting upland rice local varieties. As a result, the “Dundang Padi” ceremony as a form of local wisdom that is practiced by the Pino Raya community is fading.
Optimization of NaOH concentration and cooking time in delignification of mature coconut (Cocus nucifera L.) coir
Authors: Dewi I A , Ihwah A , Setyawan H Y , Kurniasari A A N , Ulfah A 
Published: May 2021

Abstract
The main product of mature coconuts is coconut meat, while its by-products consisting of coconut water, shell fiber and coir. Coconut coir contains 75% fiber and 25% cork. The high value of fiber in coconut coir provides an opportunity to be utilized in making paper. Coconut fiber has a cellulose content of 26.6%-43.44% and lignin of 29.4%-45.84%. Due to the high lignin content, delignification process should be carried out which can be done using sodium hydroxide (NaOH). This study aims to obtain the optimal point of addition of NaOH and cooking time to produce optimal cellulose and lignin levels in the delignification of the mature coconut fiber pulping process. The research method uses the Response Surface Methodology (RSM) with two factors and two optimized responses. The experimental design was performed with a central composite design. The variables involved were NaOH concentration (5-15%) and cooking time (90-150 minutes). Two responses studied were lignin and cellulose content. The combination of these treatments produces the optimum point of NaOH concentration of 5% and cooking time of 150 minutes, resulting in 15.56% lignin content and 37.29 % cellulose content.
Development of supply chain models of natural rubber products by considering quantity-discounts and environmental factors
Authors: Susanto S , Santoso I , Wijana S , Astuti R 
Published: May 2021

Abstract
The inevitable increase in environmental pollution and transportation activities in order to meet human needs is a dilemma. The purpose of this study is to find novelty in the field of supply chain management that is obtained by classifying supply chain management references into certain attributes such as quantity discount, centralized strategy, decentralized strategy, multi items, multi echelons, multi objectives and environmental factors especially greenhouse gas emission. Another way to do this is to study the company to find out how the supply chain system is carried out by the company i.e. the company uses 2 echelons, single item, single objective, centralized strategy, and no quantity discount. From the references studied, the included environmental model reference which has 4 echelons attributes, multi objective, multi-item, and centralization can be taken as the basic model. It requires developer models with quantity discounts, multi stages, multi items, centralized strategy, multi objectives in order for the basic model that can approach the company’s system. The developed model is supply chain models in natural rubber products by considering quantity-discounts and environmental factors with quantity discounts, 3 echelons, centralized strategy, multi-items, and multi-objectives.
Product development of corn rice using value engineering method
Authors: Hidayat K , Nasikin M K , Rakhmawati  
Published: May 2021

Abstract
National maize production is 19,612,435 tons. Corn has the main nutritional content in the form of starch (72-73%), simple sugar levels which include: glucose, fructose, and sucrose ranging from 1-3%, protein 8-11%. For health purposes, corn rice can be used as an alternative food to rice, because it contains a low glycemic index when compared to rice and potatoes. Considering many benefits of corn which has the potential as a functional food and to make it easier for people to enjoy functional foods made of corn, it is necessary to innovate instant corn rice products, especially for people with diabetics. The method used in this study is the value engineering method because this method is suitable for making a quality product using minimum costs. The stages in the value engineering method are the information, creative, analysis, development, and recommendation stages. The purpose of this research is to find the best alternative for the development of instant corn rice. The results of this study indicate that there are four attributes in the development of instant Madura corn rice, i.e price (0.286), texture (0.263), packaging (0.253), and net (0.196) which results in 90 alternative designs. Alternative one is the best alternative with a value of 1,093. Where the best alternative is instant corn rice that consumers want is instant corn rice with slightly coarse texture (30 mesh), using plastic packaging, net of 300 grams, and the price is IDR 7000-IDR 8000.
Collaboration quality assessment in the sustainable rice supply chain by using an integrated model of QFD-FANP-DEA: A case study of the rice industry in Malang
Authors: Dania W A P , Sitepu I B B , Rucitra A L 
Published: May 2021

Abstract
Collaboration is one of the critical issues in achieving a sustainable supply chain among suppliers and BULOG, the Indonesian Logistics bureau operated by the government that balances economic, social, and environmental aspects. Factors of collaboration behaviour such as commitment, trust, coordination, stability, and continuous improvement are taken into account to support collaboration activities. This study aims to analyse the efficiency score of BULOG and its suppliers and determine the strategy to enhance collaboration quality. This study applied the integrated method of Quality Function Deployment (QFD), Fuzzy Analytical Network Process (FANP), and Data Envelopment Analysis (DEA). The QFD and FANP are to figure out the priority level of the collaboration behaviour factors. Then, DEA serves to calculate the collaboration efficiency score. The result shows that the most important behaviour factor in supporting the collaboration is the coordination, followed by continuous improvement, commitment, stability, and trust. Furthermore, among the nine stakeholders, two stakeholders are inefficient, with the efficiency score of 88.8% and 87.5%. Several strategies that can be applied to achieve the highest efficiency score (100%) are by increasing the sales level and changing the transportation method. Therefore, the economic and the environmental aspects which have a low level can be improved.
Strategies to implement total quality management in small scale rural agroindustry to enhance Indonesian pepper competitiveness
Authors: Wulandari S 
Published: May 2021

AbstractThe competitiveness of Indonesian pepper in the global market shows a decreasing trend. It is indicated by the decrease in the market and low product quality. Additionally, the consumer countries’ standard requirements are also stricter, especially quality, sanitary, and safety. Microorganism contamination is one issue of pepper product safety. This condition is due to improper implementation of Total Quality Management (TQM) as a strategic resource that can generate competitiveness by achieving the required quality and providing the agroindustry with sustainable competitive advantages. This study aims to map quality management practice and formulate strategies to implement the TQM in the pepper agroindustry. The analysis used Quality Management Mapping and Interpretative Structural Modeling (ISM). Quality Management Mapping was used in analyzing constraints, and ISM was used to analyze the internal and external elements. The pepper agroindustry’s quality management is traditional management, which has not to support the TQM implementation. Implementation of TQM in pepper agroindustry faces constraints related to training and preparation; understanding of TQM; TQM adoption within the organization; resistance to learn and change; learning organization; resources available; measurement of quality improvement; access to data and results; and attention to customers. Internal and external factors construct strategies to implement TQM. Internal-based strategies include training on the methods and concepts of quality, adopting technology, and using appropriate methodology and tools. The main strategy as external support is creating incentives linked to quality goods to support farmers shifting mindset and improving product quality.
Customer satisfaction and proximity analysis of white bread product in Malang City - East Java Province, Indonesia
Authors: Maligan J M , ‘A Harisa N N 
Published: May 2021

AbstractA considerable number of SMEs in Malang leads to high competition and allows producers to improve quality based on consumer needs. Therefore, bakery industries should know what consumers want and need to increase the sale of their products. This study aims to knowing and analysing consumer satisfaction rate and proximity of white bread products that are sold in Malang City based on consumer opinion, so the bakeries could increase the organoleptic quality of their products. Customer satisfaction was measured using the Importance Performance Analysis (IPA) method and Customer Satisfaction Index (CSI). The proximity of each product is measured by using Multidimensional Scaling (MDS). Customer satisfaction values based on IPA analysis are high in both consumer interest and consumer satisfaction. So it is concluded that consumers are satisfied with the product. Customer satisfaction value based on CSI (67%) also shows that consumers are satisfied with the product. MDS analysis shows that there is the proximity between four product groups namely group I (sample 864 and 126), group II (sample 911 and 714), group III (sample 949, 141, and 593), and group IV (sample 548, 209, and 739) on all observed attributes. Similarities of each sample also can be observed by measuring the distance between two samples nearby. The smaller distance meaning that the two samples are similar. The distance between sample 911 and 126 is the closest, so these samples are considered similar.
Quality control of bottled tea packaging using the Statistical Quality Control (SQC) and the Failure Mode and Effect Analysis (FMEA)
Authors: Rucitra A L , Amelia J 
Published: May 2021

Abstract
The packaging is a container used for preventing or minimising the damage of products. Company X is one of the companies engaged in beverage packaging, and one of its larger product is bottled tea. The primary packaging of the tea is a semi-finished PET bottle. Its small and light shape is beneficial to reduce transportation costs. Quality control is carried out so that the products are following predetermined standards and the consumer’s requirements. This research aimed is to identify the potential risk of the bottled tea packaging and to reduce the defect to increase the productivity of the company using statistical quality control (SQC) and the analysis of failure modes and effects (FMEA). SQC results showed that the highest number of damage occurred in February 2019 at 3.95%. The results of the risk analysis using FMEA showed that defective preform was the main risk that needed to be controlled. This risk had a Risk Priority Number (RPN) of 294, caused by supplier errors.
Development strategy of SMEs in the new normal era of coronavirus disease 2019 (COVID-19): A literature review
Authors: Pratama V , Santoso I , Mustaniroh S A 
Published: May 2021

Abstract
The global pandemic known as COVID-19 has spread throughout the world and poses a threat to all countries, including the economic crisis in Indonesia. The government of Indonesia directly regulates policy to all companies or business units to prevent the spread of COVID-19 in their business environment. Small and Medium Enterprises (SME) also has been affected by COVID-19. They must decrease operational hours, employee shift systems, and implement health protocols according to standards in prevention. This study aims to review the current impact from the perspectives of SMEs owners and also strategy suggestions during the COVID-19 outbreak. The studies focus on the impact of large-scale social restrictions on SMEs economic activities and outline the recommendations for improving current responses to developing business strategy. This current study conducted a literature review of publicly available information to recommends valuable insights to the business survival and recovery system of SMEs business during a COVID-19 outbreak. The results show financial management, distribution of supply chain, digital transformation, network relationship, government policy, & orientation & information as a business strategy. This study will ideally contribute towards the creation of success for SMEs to thrive during and after a crisis.
The effect of supplier innovation on supply chain agility: Evidence from coffee shops in Malang area
Authors: Aprilia A , Laili F , Setyowati P B , Waringga K F 
Published: May 2021

Abstract
With the agility of supply chain, competitive advantage can be maintained by business people by responding to environmental changes quickly and facing uncertainty. This research investigates the impact of supplier innovation on supply chain agility with information sharing and strategic resource as a mediator. At the same time testing the effect of information sharing and strategic sourcing on supply chain agility. The research sample used 65 coffee shops which were obtained from the response of the owner or manager of the coffee shop in Malang Area, known as the city of a million coffee shops. The rapid development of coffee shops in Malang Area demanding coffee businesses to respond quickly to changing consumer trends by maintaining the supply of coffee beans from the highest quality suppliers. This study was analyzed using structural equation modelling methods. The results revealed that supplier innovation significantly influences information sharing, strategic resources and supply chain agility. In addition, information sharing and strategic resources have a strong influence on supply chain agility. Thus, managers and or coffee shop owners need to establish good and sustainable relationships, especially to deal with changes in the business environment.
The impact of product familiarity on the purchase decisions of fruits and vegetables during COVID-19 pandemic
Authors: Dewi H E , Aprilia A , Hardana A E , Pariasa I I , Sofianti D Y , Prasetyaningrum D I 
Published: May 2021

Abstract
The research was conducted to examine the effect of the consumers’ product familiarity on the purchase intention in fruits and vegetables in Malang city during the COVID-19 pandemic. The judgment sampling method was used to select the 176 respondents based on the purchasing criteria from either the online and offline market at least twice or more. The data were analyzed using multivariate data analysis with partial least squares structural equation modeling (PLS-SEM). The findings showed that product knowledge had a great influence on the familiarity with the product. Consumers were aware of the food safety provided by the company while purchasing online. In addition, the familiarity of the products also brought a positive influence on purchase intention. The social influence and preference of other people became a factor considered by the consumers in purchasing the fruits and vegetables. So, the company should improve the marketing and branding strategies of the products by continually prioritizing the safety of the consumers in accordance with the health protocols.
Product development of sweet potato dry noodle using Quality Function Deployment (QFD)
Authors: Dewi I A , Lestari E R , Rahayu D F A 
Published: May 2021

Abstract
The current consumption pattern of Indonesian consumers is increasingly diverse, creating a challenge for the industry to develop products. Quality Function Deployment (QFD) is a reliable tool to create a new product. One of the demanded products is dry noodle. However, the challenge is that the raw material, flours, is imported. Therefore, the alternative raw material is required to reduce wheat consumption. Sweet potatoes are local agricultural products which have the potential to be used as flour substitution to produce dry noodles. The purposes of this study were to determine consumer needs of dry noodles and to assess the organoleptic quality of sweet potato dry noodle. This study executed phase 1 and 2 of the QFD method. In the first phase, the QFD was used to determine consumer needs of dry noodles. There were 100 respondents involved by filling a questionnaire. The list of consumer needs were then used in the second phase to assess the potential of sweet potato dry noodles and compared it with two existing dried noodles products. Fifteen respondents performed a sensory test for the second phase. The results showed that there were 11 attributes of the dry noodles required by consumers. Sweet potato dry noodle was considered unable to satisfy the panellists. Besides, its quality should be improved by choosing high-quality raw materials and by adding wheat flour or dry gluten in the composition of sweet potato dry noodles. It is believed to affect the texture and elasticity of sweet potato dry noodles.
Inventory control analysis of frozen processed shrimp using silver meal heuristic method (case study at PT. X Malang, East Java, Indonesia)
Authors: Ikasari D M , Lestari E R , Ni’matul Y 
Published: May 2021

Abstract
Shrimp is the leading commodity in fishery exports in Indonesia. PT. X is one of the companies producing frozen processed shrimp for export. To fulfill export needs, the availability of shrimp raw materials becomes important for the company to maintain. But on the other hand, the supply of shrimp also needs to be controlled at an appropriate amount to avoid costly waste. The purpose of this study was to compare the performance of raw material inventory control applied by the company and the Silver Meal Heuristic method. Silver Meal Heuristic is a method used to determine lot size by considering inventory costs. The results of this study indicate that the company controls inventory by ordering raw materials which are constant every 1 week for shrimp products and once every 2 weeks for others. The total cost of inventories incurred by the company was IDR 263,730,918.63 in the period June 2020 to May 2021. Inventory control using the Silver Meal Heuristic method has different frequencies where the frequency produced is smaller than the company ordering frequency. The total inventory cost using the Silver Meal Heuristic method is IDR 223,622,213. By applying the Silver Meal Heuristic method, total inventory costs were saved by 15% or IDR 40,108,706 in the period June 2020 to May 2021.
Packaging development for fresh avocado (Persea americana) using quality function deployment method
Authors: Larasati A I D , Anoraga S B , Falah M A F , Laksono A H , Padantya L A , Windiputri L A , Sabarisman I 
Published: May 2021

Abstract
Avocado is a favorite tropical fruit that offers many benefits. However, the packaging of fresh avocados has not been able to protect the fruit from physical injury and the lack of information obtained by consumers. The aim of this study was to develop avocado packaging that is good and appropriate according to consumer needs. The method used was the Quality Function Deployment (QFD) approach. The QFD method includes the stage of collecting the voice of the customer, creating the House of Quality (HoQ), and the stage of analysis and evaluation. The results indicated that attributes required by the costumers include fruit size, information completeness, perforation, design, shape, and material of packaging. While, the technical responses to be created were i.e. homogeneous fruit size, attractive packaging design, packaging with shapes that match the avocado, packaging that can explain the product in detail, eco-friendly packaging materials and protect from physical damage, and packaging with a circulation hole or perforation.
The improvement of white pepper quality through fermentation process by Acetobacter sp
Authors: Sasmitaloka K S , Hidayat T , Hernani  
Published: May 2021

Abstract
White pepper is a potential plantation commodity. The improvement of white pepper quality has been developed by the fermentation method. This research aimed to study the characteristics of white pepper through fermentation by the addition of Acetobacter sp. The procedures of the study consisted of several stages, i.e handling of raw material, fermentation, decorticating, washing, drying and quality analysis. The raw material was used in this study from Sukabumi, Indonesia. After threshing, 1.2 kg of pepper was soaked in water mixed with inoculum culture. The experiment used a completely randomized design (CRD) with two replications. The treatment consisted of: A) concentration of Acetobacter sp (A1 = 15, A2 = 20, A3 = 25%) and B) soaking duration (B1 = 3, B2 = 5 and B3 = 7 days). The result showed that the best treatment was the fermentation conducted for 5 days with the addition of 25% of Acetobacter sp. This condition produced white pepper in fulfilling in requirement of SNI standards with piperine content of 3.82%, essential oil content of 2.4% and TPC of 1.25 x 102 CFU/g. These cleaner bio-processes could contribute to the production of pepper providing environmentally friendly and sustainable methods.