Banana Chips Research Articles

STRATEGI PEMASARAN KERIPIK PISANG DI UD. HASIL ALAM SINGOJURUH KABUPATEN BANYUWANGI

This study aims to analyze the internal and external factors of banana chips in UD. Hasil Alam Singojuruh Banyuwangi Regency. The sampling technique in this study was purposive sampling. This study uses the IFAS (Internal Strategic Factor Analysis Summary) matrix, the EFAS (External Strategic Factor Analysis Summary) matrix, the IE (Internal External) matrix and the SWOT matrix. The results of this study indicate that UD. Hasil Alam have three strength factors, three weakness factors, three opportunity factors, and two threat factors. The research results show that the IFAS (Internal Strategic Factor Analysis Summary) value is 2.676 and EFAS (External Strategic Factor Summary) is 2.386. The results of the IE (Internal External) matrix show that UD. Hasil Alam is in position V, which is classified as the deepest Growth Strategy and Stability Strategy. The SWOT analysis of this study resulted in eight alternative strategies that can be recommended to increase the marketing of banana chips.

ANALISIS PREFERENSI DAN KEPUASAN KONSUMEN KERIPIK PISANG SHINTA DI KOTA BANDAR LAMPUNG

This study aims to analyze preferences, consumption patterns and consumer satisfaction in purchasing Shinta Banana Chips in Bandar Lampung City. Respondents were taken by the accidental sampling method as many as 50 respondents and data collection was carried out from May to June 2022. The analytical method used is conjoint analysis, qualitative descriptive analysis, Customer Satisfaction Index (CSI) and Importance Performance Analysis (IPA). The result showed that the consumers of Shinta Banana Chips were mostly female aged 18-25 years as many as 26 consumers. The attributes of banana chips that became consumer preferences were sweet taste with a size of 250 grams, crunchy textured with plastic packaging. Shinta Banana Chips consumers usually buy and consume 250 grams of Banana Chips as many as 34 respondents (68%). The average purchase of 200-750 grams was 27 respondents with the frequency of purchasing Shinta Banana Chips at most 1-2 times per month (78%). The variation of the Shinta Banana Chips taste that many consumers like is the chocolate flavor variation (30%) with the reason that consumers consume it for their own consumption. Halal label is considered very important (86%). Consumer satisfaction was obtained by 86.41% in the very satisfied category. Key words: banana chips, consumer, consumption pattern, preference

PEMASARAN KERIPIK PISANG KHARISMA PADA MASA PANDEMIK DI BANDAR LAMPUNG

This study aimed to analyze the strengths and weaknesses of banana chips marketing in the pandemics period at Kharisma banana chips agroindustry in Bandar Lampung City. This research involved 5 respondents, namely 1 owner, 2 employees, and 2 consumers. The research data was collected in January 2022 and analyzed qualitatively and quantitatively. Qualitative analysis was conducted based on the field observations and direct interviews with business owners, production employees, sales employees, and consumers. Quantitative analysis was conducted by calculating the EFE, IFE, and IE matrices. The results showed that the internal factors in the marketing of the agroindustry of Kharisma banana chips were product, price, promotion, human resources, physical evidence, and process while external factors were competitors, consumers, technology, suppliers, and the government. The condition that occurred in the marketing of the Agroindustry during the pandemic was that the turnover was decreasing because the number of consumers was reducing due to the pandemic. Keywords: Agroindustry, Banana, Marketing, Pandemic

OPTIMALISASI PRODUKSI KERIPIK TALAS DAN KERIPIK PISANG DI DUKUH CEKEL JETIS SAPTOSARI GUNUNG KIDUL

The Community Partnership Program has a targeted community of Cekel artisans of taro chips and banana chips. The partners involved are banana chip business actors (Cakrawala All-Business Cooperative) and taro chips business (Zahra) in Cekel, Jetis Saptosari Gunung Kidul. The problems found in partners are slicing fried foods for too long and not optimal, banana mixes are not safe, knowledge of product variations is limited. The solution that can be done is product management counseling that will ensure the quality of handling banana chips and taro chips products. The provision of production equipment assistance will facilitate and speed up work so as to increase productivity. Taro stripping using a double blade, plowing using a chopper machine, slicing using a spinner. Production increased, sales increased. Increased production and sales will improve well-being. Increased insight and additional knowledge of diversification of processed banana, cassava, and peanut products. There is a transfer of technological innovations so as to increase the pace of production, product quality and work safety. There is an increase in the production rate occurring in the slicing process which originally took 30 minutes to 2 to 3 minutes. The improvement of product quality occurs by draining the oil of natural slicing residue using a spinner. Work safety is improved by avoiding oil splashes on the hands during banana plowing

Analisis Keuntungan Usaha Keripik Pisang “Nur Hayati” Di Desa Kinali Kecamatan Kawangkoan Kabupaten Minahasa

This study aims to analyze the profit of Nur Hayati's banana chip business in Kinali Village, Kawangkoan District, Minahasa Regency. The data analysis method was carried out using descriptive analysis method and presented in tabular form, then measured by the Revenue Cost Analysis (R/C) formula. The data collection method in this study was carried out by collecting primary data and secondary data. Primary data were obtained through interviews with the parties concerned based on a list of questions (questionnaires) that had been prepared, as well as direct field observations. Meanwhile, secondary data was obtained via the internet using Google Scholar. The results of this study show that Nur Hayati's banana chip business has a profit of Rp. 27,600,000 every month and is supported by an R/C Ratio value of 4.7, which means that Nur Hayati's banana chip business is experiencing big profits because the R/C Ratio value is > 1.

Development Of An Ergonomic Banana Chopping Machine With Consideration of The Anthropometry of Indonesian People

Micro-and medium-sized enterprises are the axis of the economy, especially in Indonesia, and have an essential role in supporting the running of the national economy. With the rapid development of technology. Innovation is the primary key to improving a business so that it can compete even on an international scale. This study aims to design a banana chip chopper machine that considers ergonomic values, considering that there are still many banana chip chopper machines sold on the market without considering ergonomic values in the product. They are like the height of the machine, which is different from the average height of the Indonesian people. The chopping process is still manual, and it is challenging to create consistent quality pieces of chips because the slicing is still manual and must adjust to the size of the machine. It does not match the average height of Indonesians, where which can result in injury to the hands and muscles of the hands. Then the study results will show an ergonomic banana-chopping machine with a height and size that match the anthropometric data of Indonesian people

Analysis of Working Capital for Micro, Small, and Medium Enterprises (UMKM) Tiga Dara, Banawa District, Donggala Regency

This study aims to determine the management of working capital in Micro, Small, and Medium Enterprises in Tiga Dara, Banawa District, Donggala Regency, and to find out the contribution of working capital management efficiency to operating profits in Tiga Dara Micro, Small, and Medium Enterprises District of Banawa, Donggala Regency. This research is quantitative research with a descriptive approach using secondary data in the form of financial reports for Micro, Small, and Medium Enterprises in Tiga Dara consisting of a profit and loss report and a balance sheet for January to June 2021. The data analysis technique in this study uses ratio analysis consisting of Level Ratio Working Capital Turnover (TPMK), Return on Working Capital ratio, Return On Assets ratio, Gross Profit Margin ratio, and WratNet Profile Margin. This study shows that the level of efficiency in managing working capital at Micro, Small, and Medium Enterprises in Tiga Dara, Banawa District, Donggala Regency, is assessed from the assessment of the ratio of the level of turnover of capital working (TPMK) and the ratio of return working capital for the production of Banana Chips period months January-June 2021, is within the assessment criteria which is good so that the management of working capital for micro, small and medium enterprises is considered to be efficient. The results of the profitability analysis of Micro, small and medium enterprises in Tiga Dara Sub-district Banawa Donggala Regency show that when viewed and assessed from the ratio of Return on assets, it is in the category of poor assessment, while x x when viewed and assessed from the ratio of gross profit margin and net profit margin are in the good rating category. This means that the profitability performance of micro, small, and Medium Enterprises in Tiga Dara, Banawa District, Donggala Regency is assessed as having an inefficient return on asset ratio. In contrast, the profitability performance of Micro, Small, and Medium Enterprises in Tiga Dara, Banawa District, Donggala, is assessed from the ginxmarx profit ratio as efficient. For this reason, efficiency is urgently needed in difficult times like today, namely the Covid 19 pandemic. Therefore, Micro, Small, and Medium Enterprises in Tiga Dara, Banawa District, Donggala Regency must maintain and improve their business efficiency by utilizing existing resources to the maximum extent possible for maximum profit.

ISOLATION, MODIFICATION AND UTILIZATION OF STARCH FROM GREEN BANANA PEEL AS A FRUIT WASTE

–Green Banana peels obtained from the production of banana chips are still used. Because it is only used as animal feed, it is relatively inexpensive. The pharmaceutical business, as well as a number of food and non-food companies, can all greatly benefit from research into the potential benefits of using banana peel as a source of starch. Starch was extracted from the banana peel using alkaline, sedimentation, centrifugation and enzymatic procedures. Physical, chemical and enzymatic methods were utilized to modify the native starch. Measurements were made of the native and modified starches’ yield and functional characteristics. The centrifugation method produced the highest starch yield, at 22.6% on a dry basis, followed by the enzymatic, alkaline, and sedimentation methods. The ability to bind water is greater than the ability to bind oil. Alkaline has a higher water solubility index, while sedimentation has a lower one. Following the alteration process, the amylose content increased, which reduced the gelling ability. Enzymatic modification decreased the amylose content and increase in water solubility. WBC and OBC increased in physical and chemical modification but decreased in enzymatic method. Banana peel substantial source of starch for the food and pharmaceutical industries.

STRATEGI PEMASARAN DAN LITERASI SYARIAH DALAM MENDUKUNG PEMBERDAYAAN UMKM MASYARAKAT

Broto Village is one of the villages in Slahung sub-district, Ponorogo district that has many village assets that have the potential to be developed, especially small snack food processing industries such as processed bananas, corn and family medicine (TOGA). The products of small industries that can be marketed today are sale of bananas, banana chips, corn marning, and various processed herbal medicine TOGA. However, it is very unfortunate that the sales of various processed snacks have not been maximized, due to the lack of marketing strategies both in terms of packaging and in terms of promotion. This is due to the lack of ability of Small and Medium Enterprize (UMKM) actors in terms of branding, packaging, and promotions both offline and online. Departing from the assets of the Small and Medium Enterprize (UMKM) actors who already have this small business, this management seminar and marketing strategy is feasible to carry out. In the implementation of the seminar, the enthusiasm of Small and Medium Enterprize (UMKM) actors was extraordinary. They participated in seminar activities from beginning to end. After the seminar, Small and Medium Enterprize (UMKM) actors also tried to apply the knowledge they had gained, by improving branding, packaging, starting to promote their products through social media and recording sales in the cash book. The results of the evaluation show the ability of Small and Medium Enterprize (UMKM) actors to increase. And, of course, a comprehensive evaluation and ongoing assistance will be needed in the future.

Teknik Pengemasan dan Labeling Produk Olahan Makanan Ringan di Desa Pematang Gajah

Good and attractive product packaging and labeling techniques are needed to support a food product. Not all food business actors such as Micro, Small and Medium Enterprises (MSMEs) can apply modern packaging techniques. Until now, product packaging techniques are still a problem for food businesses, especially Micro, Small and Medium Enterprises. Problems regarding product packaging and labels become obstacles for the development or progress of a business. The problem that occurs in snack business actors in Pematang Gajah Village is that business actors do not know how to package products in an attractive way so that buyers can easily recognize them. The purpose of community service activities is to transfer packaging knowledge and technology so that production is easy to market. This community service activity takes the form of mentoring, counseling and training for micro-entrepreneurs processing snacks, such as sweet potato chips, banana chips, peanut brittle and fish crackers in Pematang Gajah Village, Jambi Outer City District, Muaro Jambi Regency. Product packaging functions as a means of protecting the product and increasing the attractiveness of the product in the market, while labeling functions as the identity of a product so that consumers can choose the right product.

COMMUNITY ENTREPRENEURSHIP SKILL THROUGH BANANA AND CHILI PRODUCT TO IMPROVE THE ECONOMY OF RURAL COMMUNITIES

Community entrepreneurship skill  is an effort and strategy in producing the product based on the owned–asset. Through this, ideas emerged for processing raw materials into processed goods that were worth selling, as well as Taddan village which was the target of this community empowerment activity. Taddan village with its own primary asset such bananas and chilies will increase the economic growth of the village through processing the bananas and chilies into economical and selling products. To achieve this goal, the author used the Asset-Based Community Development (ABCD) method. This method was developed from the owned assets, not from problems. With the ABCD method, the author tried to empower rural communities, especially Taddan village, in processing banana and chili products into worth selling products. The result of this activity is the launching of banana chips and sambal cumi kribo from processed bananas and chilies which are well received, and got many orders from the local community.

PENGOLAHAN DAN PENGAMASAN KERIPIK PISANG DAN PISANG COKKO PADA KELOMPOK PKK DESA PARIA KABUPATEN PINRANG

Partners in this community service activity are the PKK group in Paria Village, Pinrang Regency. Banana chips and cokko bananas have been produced a lot by the PKK group but unfortunately this business is underdeveloped and seems sober. Very simple packaging design, as well as a lack of knowledge in product promotion. The solutions provided are in the form of socialization of product processing and packaging, assistance in packaging design development, as well as training and provision of tools to package products better. Attractive product packaging design, in an effort to maintain product hygiene.

SISTEM PENGELOLAAN BAHAN BAKU BERBASIS JUST IN TIME (JIT) PADA UMKM “ANEKA KERIPIK KARTINI”

Abstract
 Just In Time is one of the planned techniques to obtain quality, control expenses and achieve timely delivery to consumers. The purpose of this study is to understand the raw materials management systems using Just In Time (JIT) on UMKM “ Aneka Keripik Kartini”. The method used was descriptive qualitative method. Data were obtained by interview, observation and documentation. Informants consisted of owners, suppliers, customers. The results of this study show that the purchase of raw materials for the production process of cassava and banana chips is carried out in Just In Time, the production process is based on ordering requests from consumere. The production pattern is corrugated where production is adjusted to product sales. When product orders increase, fulfill demand by ordering from other suppliers if the main supplier cannot meet demand.

PENERAPAN TEKNOLOGI ALAT SPINNER PADA PRODUK OLAHAN KERIPIK UMKM SWAKARYA DI DESA RULUNG SARI, LAMPUNG SELATAN

The group of UMKM Swakarya, located in Desa Rulung Sari, Lampung Selatan is a home industry that produce variety of processed chips. This Swakarsa group is one of the UMKM that was initiated in 2020. At that time, the sluggish economy occurred, due to the Covid 19 pandemic, so the idea arose to sell processed products, namely banana chips and cassava chips. The problem with this partner of Swakarya UMKM is that the chip product turns out to be not hard like chips in general because the product does not drain the oil perfectly with a drainer, so the product cannot be stored longer. The Unila team provides solutions by using appropriate technology tools in order to drain the oil. In the manufacture of this chip product, after being fried, a spinner is used to drain the oil so that the chip product has a little oil content and is ready to be packaged and marketed. By providing this spinner, a tool for draining oil, it is expected that it will increase the production capacity of chips and the quality of chips produced by the partner for the better.

Analisis Strategi Pengembangan Usaha Keripik Pisang Dalam Meningkatkan Kesejahteraan Masyarakat Di Kelurahan Yosodadi Kecamatan Metro Timur

Ari Taliq Ramadhan. 2022. Analysis of Banana Chips Business Development Strategy in Improving Community Welfare in Yosodadi Village.Essay. Management Study Program, Faculty of Economics and Business, University of Muhammadiyah Metro. Supervisor (1) Ardiansyah Japlani, SE, MBA. (2) Fitriani, SE, MM 
 Keywords : Development Strategy, Quantitative,IFE,EFE
 
 With the Covid-19 pandemic, the sales of chips have decreased shows data on sales of banana chips in the village of Yosodadi in 2016, 2017, 2018, 2018, 2019 experienced an increase and in 2020 it decreased With a decrease selling banana chips has an impact on the welfare of the community 
 This research was conducted using a quantitative descriptive research method because it aims to to describe the state of phenomena in the field. (sugiyono:35) research method Quantitative research is a research method based on the philosophy of positivism, used to researching on certain populations and samples, collecting data using instruments research, date analysis is quantitative/statistical, with the aim of testing the hypothesis that has been established 
 The current business condition of bud chips is based on internal and external factors that The internal environment of the Tunas Chips company has strength in the capital that has been fulfilled Based on the IFE and EFE matrices, the company is in a position in quadrant I with the strategy that can be chosen is Grow and Built where the suitable strategy is Market Development strategy, Product Development strategy and Market Penetration Strategy Preferably, companies develop product marketing that can reach in various areas not only within the Metro City but throughout the city in Lampung Province It is better for entrepreneurs to make production cost efficiency in order to reduce the cost of producing banana chips

ANALISIS PENGARUH BAURAN PEMASARAN TERHADAP VOLUME PENJUALAN KERIPIK PISANG SUSU LAMPUNG

The over production of banana in Lampung province makes processing business of milk banana chips in this area growing rapidly,either in Metro City. Because of that, in order to win the competitive market competition, the businessmen of milk banana chips must have marketing strategy as weapons to compete. One of the applied marketing strategy is marketing mix. The purpose of this study is to describe the marketing mix (product, price, place, and promotion) implemented by Home Industry Keripik Pisang Tunas Metro. The method used in this study is descriptive quantitative and the determination of the study location is by case study. The sampel definition is using Key Person method, which is the owner, secretary, exchequer, and the employee of the marketing department of the Home Industry Keripik Pisang Tunas Metro. This study uses secondary data for 2014-2021. The result of the study show that the marketing mix strategy which consist of product, price, place, and promotion simultaneously or partially affect the Keripik Pisang Tunas sales volume significantly, where the product variable has the most dominant influence compered to price, place, and promotion variable.

PERILAKU KONSUMEN KERIPIK PISANG LUMER MELTE VANANA DI KOTA BANDAR LAMPUNG

This study aims to determine attitudes, satisfaction, and loyalty to purchasing Melte Vanana melted banana chips at CV Vanana Jaya Sinergi. This research is placed in Bumi Manti Street number II, LK II, Kampung Baru Village, Labuhan Ratu District, Bandar Lampung City chosen purposively. The number of samples in this study is 50 people selected by the non-probability sampling method. Research data is analyzed descriptively and qualitatively by Fishbein Multi-attribute Model, Consumer Satisfaction Index (CSI), and loyalty pyramid. Results of the research known that consumers who became respondents in this study were 44 people (88%) aged 17-25 years and the majority were male. The highest level of consumer education is senior high school, with as many as 42 people (84%). Most consumers' income or stipend (44%) is less than IDR500.000 per month. Study results indicated that the consumer attitude score for Melte Vanana melted banana chips at CV Vanana Jaya Sinergi was 188.46 in the good category. Consumer satisfaction with Melte Vanana melted banana chips at CV Vanana Jaya Sinergi was in the very satisfied criteria, with which score is 85.41. Consumers’ loyalty to Melte Vanana's melted banana chips was categorized as liking the brand (90%) at the loyalty pyramid level. Keywords: Attitude, banana chips, customer behavior, loyalty, satisfaction.

Diversifikasi Olahan Produk Pisang sebagai Potensi Desa Putrapinggan Kecamatan Kalipucang Kabupaten Pangandaran

Putrapinggan Village is a village that is included in the Pangandaran Regency area with abundant natural resources, one of its mainstay commodities is processed banana products in the form of banana chips and sales. The potential of processed banana products has not been optimally absorbed because it is only produced based on the request of the packaging center without being able to independently expand the market. The purpose of community service is to increase knowledge and skills regarding the diversification of processed banana products so that people know how to modify the product so that it is more diverse, able to last a long time, and provides added value. Methods in implementing this community service program include socialization of activities; Problem mapping; Organizing training by involving residents who use processed bananas; and Community assistance in the form of making banana processed products. The results of the service activities have achieved the goal of increasing insight into the diversification of banana processing and improving skills in making various banana products for higher selling values, including banana cakes, banana steamed cakes, banana cakes, and banana satay.

PERBAIKAN MANAJEMEN USAHA DAN PENGELOLAAN KEUANGAN USAHA PADA UMKM KERIPIK PISANG DI DESA KAMURANG KECAMATAN CIKANDE KABUPATEN SERANG

Partners in this Community Partnership Program (PKM) are the Kamurang Village Government and the manager of banana chip MSMEs in Kamurang Village, Cikande District, Serang Regency. The objectives of this Program are (1) To improve the knowledge and skills of partners in managing business management and business finances properly and correctly as well as understanding business strategies in facing conditions in the new normal era, (2) To improve and develop digital marketing in marketing or sales of partner products and transfer knowledge of the use of Appropriate Technology (TTG) in the form of making banana slicing machines, and (3) Assisting in the process of applying for a Household Industry Food Production Certificate (SPP-IRT). Using the chronological method, the implementation of this activity resulted in an increase in partner knowledge and skills about managing Business Management, Business Finance, Digital Marketing and the application of Appropriate Technology (TTG) by 81.50%.

Evaluation of 3-MCPD content of commonly consumed food in Côte d'Ivoire using bimodal UV-Vis/electrochemistry technique

3-monochloropropane-1,2-diol (3-MCPD) is known as one of the neo-formed contaminants widely distributed in foodstuffs, especially in processed foods with high sides effects for human health. In this study, 3-monochloropropane-1,2-diol (3-MCPD) content for eleven (11) different types of foods from local market were evaluated in two ways using: (1) cysteine modified AgNPs (Cys-AgNPs) as functional nanomaterials for UV-Vis technique, and (2) gold-modified by Cys-AgNPs (Cys-AgNPs/Au) in electrochemistry sensor. High concentrations of 3-MCPD were found in most studied samples namely in liquid foods (palm oil and frying oil from tuna fish), fried foods (fried ripe banana, roasted peanut, banana chips, fried tuna and potato fries), smoked mackerel and roasted foods (pork barbecue). The maximum 3-MCPD content were 1085 μg/kg in liquid foods, 582 μg/kg in fried foods, 156 μg/kg in smoked and 716 μg/kg in roasted foods. As exhibited, the level of 3-MCPD in food products on the Ivorian market is relatively higher. This study indicates the importance of monitoring 3-MCPD content in food products for both domestic and industrial processing.