Cassava chip Supply chain Risk assessment House of risk method Langgeng Jaya Abadi is a small-and medium-scale entreprise (SME) located in Malang Regency with main business entity of producing cassava chips. In the operational of the business activities, the SME faced various issues that need to be immediately tackled or maintained by implementing risk mitigation strategies. Problems occured in Langgeng Jaya Abadi SME include a time-delay in delivery of cassava, planning mistakes, poor quality of cassava chips, and the sales fluctuation in cassava flour and and cassava chip. This study aimed to identify risk, as well as to assess and determine the risk mitigation strategies. The method used in the research was house of risk (HOR). The variables studied include supply risk, internal risk and demand risk. Four expert respondent were employed composed of supplier, SME owner, SME employee, and distribution agent. The results indicated that there were 24 risk events and 26 risk agents were identified. Risk assessment demonstrated that 2 priority risk agents include SME's employee negligence and planning errors. The study further determined six mitigation strategies such as evaluating employee performance, providing reprimands and sanctions, scheduling activities, improving demand information on cassava chips, establishing inventory controls, and improving internal coordination systems.
Mozzarella cheese is a food which is very risky to the growth of microorganisms since it has high water content by 54.1%. One way to overcome that problem is to identify and analyze the risks found in the production process of mozzarella cheese. Therefore, the researchers examined the identification and risk analysis of mozzarella cheese production process by conducting a case study in CV XYZ. The methods used were Failure Mode and Effect Analysis (FMEA) and Fault Tree Analysis (FTA). The results revealed that there were 11 risks from 8 steps of the production process. Of the 11 risks, the risks which were included in the critical risks were the risk of contamination during the curd clotting process, low-quality of milk, severe stretcher machine damage, and overly acidic cheese taste. The result of quantitative analysis of FTA indicated that the risk probability during mozzarella cheese production process was 0.110 or the risk was 11%. The probability with the highest value was the probability of contamination risk during the curd clotting process by 0.095. It indicated that contamination during the curd clotting process was the most probable risk in the future. The proposed recommendations for improvement are devising Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOP) based on the company's condition and it should be implemented properly. Then, improving communication with suppliers is also needed so that the company will always get high quality raw materials. Keywords: Qualitative Analysis, Quantitative Analysis, Dairy Product, Failure Mode and Effect Analysis, Fault Tree Analysis
Tujuan penelitian ini adalah untuk mengetahui faktor-faktor yang mempengaruhi konsumen dalam pengambilan keputusan pembelian beras organik di kota Batu dan mengukur besarnya pengaruh faktor perilaku konsumen terhadap keputusan pembelian beras organik di kota Batu. Metode penelitian yang digunakan adalah analisis faktor dan analisis regresi linier berganda. Hasil penelitian menunjukkan bahwa bahwa faktor produk (X 1), harga (X 2), tempat (X 3), pribadi (X 4), dan motivasi (X 5) berpengaruh secara simultan terhadap keputusan pembelian (Y) beras organik. Secara parsial faktor yang berpengaruh signifikan terhadap pengambilan keputusan pembelian konsumen untuk membeli beras organik adalah faktor produk dan faktor motivasi, sedangkan faktor harga, tempat, dan faktor pribadi tidak berpengaruh signifikan terhadap keputusan pembelian beras organik
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