{"title":"MODEL BISNIS KAWASAN PETERNAKAN KABUPATEN SUBANG","authors":"Ferdi Fathurohman","doi":"10.31962/JIITR.V1I1.53","DOIUrl":"https://doi.org/10.31962/JIITR.V1I1.53","url":null,"abstract":"AbstrakTujuan dari penelitian ini adalah untuk mengidentifikasi model bisnis canvas yang terdiri dari sembilan elemen dan memetakan bagaimana strategi yang digunakan untuk peningkatan dan pengembangan bisnis kawasan peternakan Kabupaten Subang. Jenis penelitian ini penelitian deskriptif studi kasus. Metode yang digunakan adalah metode kualitatif dan kuantitatif dengan sequential exploratory design. pengumpulan data dilakukan dengan wawancara mendalam, observasi dan menyebarkan kuisioner kepada para peternak dan kelembagaan di kawasan peternakan. Hasil yang diperoleh dimana model bisnis dikatakan sudah baik jika ditinjau dari sembilan elemen menurut konsep business model canvas. Penelitian ini menemukan bahwa kekuatan kawasan peternakan adalah pada kategori tinggi. Peluang sangat tinggi pada segmen pelanggan dan ancaman tinggi pada value propositions. Maka dari itu, kawasan peternakan Cinagarabogo Kabupaten Subang disarankan untuk melakukan pengembangan bisnis dengan cara; menambah segmen pelanggan yaitu kalangan rumah makan, DKM mesjid dan perusahaan besar, meningkatkan value proposition dengan membuka kios daging dan membuka usaha olahan daging, membuat website, melakukan konsinyasi dengan beberapa sales points dan melakukan kerjasama dengan perguruan tinggi dan mencari freelance web developer.","PeriodicalId":395443,"journal":{"name":"Jurnal Ilmiah Ilmu dan Teknologi Rekayasa","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115265543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"PENAMBAHAN DAGING IKAN LELE (Clarias Sp) TERHADAP KADAR PROTEIN DAN ORGANOLEPTIK CHIPS IKAN","authors":"Nurul Mukminah, Cindy Lestari, Maulina Agustiana","doi":"10.31962/JIITR.V1I1.2","DOIUrl":"https://doi.org/10.31962/JIITR.V1I1.2","url":null,"abstract":"Fish chips are a fortified snack made from the main ingredients of serelia and fish. The purpose of this study was to improve the nutritional value and recommend the best formulation of catfish (Clarias Sp) chips. Completed Randomized Design method was employed-using three different concentration of meat of catfish treatments: 10%, 20%, and 30% with three repetition. Parameters of experiment were crude protein and hedonic test. Parametric data was analyzed with ANOVA; to distinguish treatment, Duncan was employed; to test non-parametric data, Kruskal-Wallis test was employed. The results showed that the increase of catfish meat percentage had significant effect (P <0,01) on protein content. Organoleptic results of flavor and texture, fish chips with meat of catfish as much as 20% is the preferred formulation by panelists. The recommended formulation of fish meat in the manufacture of fish chips is 20%.","PeriodicalId":395443,"journal":{"name":"Jurnal Ilmiah Ilmu dan Teknologi Rekayasa","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121541255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}