Keripik tempe adalah makanan yang t

Keripik tempe adalah makanan yang terbuat dari tempe yang diiris tipis kemudian digoreng dengan menggunakan tepung yang telah dibumbui. Keripik tempe tahan cukup lama serta cara pembuatannya relatif mudah. Usaha keripik tempe berkembang dan menjadi lahan bisnis cukup menguntungkan. Keripik tempe banyak diproduksi oleh industri rumah tangga. UKM Keripik Tempe Aneka Camilan (KTAC) Bu Nurdjanah merupakan salah satu yang memproduksi keripik tempe. Berdiri selama 16 tahun memiliki kendala berupa masih adanya produk yang tidak sesuai standar mutu yang telah ditentukan. Usaha yang perlu dilakukan adalah konsistensi perusahaan dalam pemenuhan kualitas keripik tempe. Pemenuhan kualitas dilakukan dengan menganalisis faktor-faktor yang mempengaruhi kualitas keripik tempe. Kemudian dibangun suatu sistem yang dapat memberikan informasi tentang kualitas keripik tempe. Sistem informasi tersebut membantu pemilik perusahaan untuk mengambil keputusan tentang keripik tempe yang memenuhi kualitas untuk dipasarkan. Penelitian ini menjadi upaya merancang model sistem pendukung keputusan penentuan kualitas keripik tempe dan mengetahui faktor yang memiliki nilai terbasar dalam mempengaruhi kualitas keripik tempe.
Metode Analitycal Hierarchy Process (AHP) digunakan untuk menghitung bobot-bobot faktor atau kriteria yang mempengaruhi kualitas keripik tempe. Responden ahli yang melakukan pengisian kuesioner sebanyak tiga orang dan berasal dari akademisi dan pemilik usaha pembuatan keripik tempe. Hasil penilaian AHP menjadi salah satu input pada subsistem manajemen data bagi sistem pendukung keputusan yang akan dirancang. Sistem pendukung keputusan kualitas keripik tempe dirancang dengan metode pengembangan sistem prototype.
Berdasarkan hasil penelitian, diperoleh kriteria yang memliki nilai terbesar adalah rasa. Urutan nilai kriteria dari terbesar sampai terkecil adalah rasa 0,53; warna 0,18; tekstur 0,16; penampakan 0,09; dan ukuran 0,04. Sistem pendukung keputusan kualitas keripik tempe memiliki dua pengguna, yaitu admin sebagai pengelola SPK dan user sebagai pengguna SPK dalam penelitian ini adalah pemilik UKM KTAC Bu Nurdjanah. Sistem pendukung keputusan kualitas keripik tempe dilakukan uji coba penginputan enam keripik tempe, kemudian didapatkan empat keripik masuk kualitas 1 dan dua keripik masuk kualitas 2.
Kesimpulan dari penelitian ini adalah SPK kualitas keripik tempe berbasis website dirancang menggunakan bahasa pemrograman PHP dan perangkat lunak XAMPP Version 2.5, Database Management System (DBMS) MySQL, dan Editor Code Sublime Text 1.4. SPK kualitas keripik tempe memiliki dua pengguna, yaitu admin dan user. Pengujian verifikasi dan validasi berjalan baik dan informasi dapat ditampilkan sesuai dengan kebutuhan pengguna. Saran bagi perusahaan untuk meningkatkan kualitas dengan mengimplementasikan SPK kualitas keripik tempe. Bagi penelitian selanjutnya, menggabungkan metode AHP dengan metode lain dan menemukan solusi pada perbedaan nilai bilangan desimal.

Hasil (Inggris) 1:

Chips tempe is food made from tempe who sliced then fried with flour that has been seasoned uses. Tempe chips hold long enough and the way of its creation is relatively easy. Businesses thrive and become tempe chips land business was quite profitable. The chips produced by many industry tempe households. SME Tempe Chips Snacks (KTAC) Bu Nurdjanah is one that produces chips tempe. Stand for 16 years have constraints in the form of still products that do not fit the specified quality standards. Effort needs to be done is the consistency of a company in the fulfillment of the quality of the chips in tempe. Quality fulfillment is done by analyzing the factors that affect the quality of the chips in tempe. Then built a system that can provide information about the quality of the chips in tempe. The information systems help the owner of the company to take a decision on the chips that meet the quality of tempe to be marketed. This research effort into designing the model of decision support system for the determination of the quality of the chips in tempe and knowing the factors that have the largest minority group in the value affects the quality of the chips in tempe.Method of Analitycal Hierarchy Process (AHP) was used to calculate the weighted-factors weighting or criteria that affect the quality of the chips in tempe. The respondent's experts who perform the filling the questionnaire a total of three people and comes from academia and business owners making the chips in tempe. The results of the assessment of AHP became one of the inputs on the data management subsystem for decision support system which will be designed. Decision support system of quality chips tempe designed with system development method prototype. Based on research results, obtained the criteria has the greatest value is the taste. Order of the biggest criteria of value until the smallest is a 0.53; colour 0.18; texture 0.16; 0.09 sightings; and size of 0.04. Decision support system of quality chips tempe has two users, i.e. admin as the provider of the SPK and the user as a user of the SPK in this research is the owner of the SME KTAC Bu Nurdjanah. Decision support system of quality chips tempe conducted trials of six chips penginputan tempe, then obtained four incoming quality chips 1 and two incoming quality chips 2. Conclusion of this research is the SPK quality chips tempe-based websites designed using PHP programming language software and XAMPP Version 2.5, the Database Management System (DBMS) MySQL, Code Editor and Sublime Text 1.4. SPK quality chips tempe has two users, i.e. admin and user. Verification and validation testing went well and the information can be displayed in accordance with the needs of the user. Advice for companies to improve quality by implementing the CMS quality chips tempe. For further research, combining the AHP method to other methods and find a solution on the difference in the value of the decimal.

Hasil (Inggris) 2:

Tempeh chips are foods made from tempeh is sliced thin and then fried in using flour that has been seasoned. Tempeh chips lasting long enough and how to make it relatively easy. Tempeh chips businesses grow and become quite profitable business area. Tempeh chips produced by the domestic industry. SMEs Tempe Chips Assorted Snacks (KTAC) Bu Nurdjanah is one that produces tempeh chips. Stood for 16 years has disadvantages such as the persistence of nonconforming product quality standards have been determined. Enterprises need to do is consistency in quality fulfillment company tempeh chips. Quality fulfillment is done by analyzing the factors that affect the quality of tempeh chips. Then built a system that can provide information about the quality of tempeh chips. The information system helps owners to make decisions about tempeh chips are of sufficient quality to be marketed. This research into the effort to design a decision support system model determining the quality of tempeh chips and determine who has the bigest value in influencing the quality of tempeh chips.
Methods Analytical Hierarchy Process (AHP) is used to calculate the weights of factors or criteria that affect the quality of tempeh chips. Respondents experts who conduct questionnaires of three people and come from academia and business owners making chips tempe. AHP assessment results into one input at a data management subsystem for decision support system that will be designed. Decision support system quality tempeh chips designed prototype system development methods.
Based on the research results, obtained criterion which possess the greatest value is the taste. The order of value criteria in descending is the sense of 0.53; color 0.18; 0.16 texture; 0.09 apparition; and the size of 0.04. Decision support system quality tempeh chips have two users, namely the admin user as a manager and as a user SPK SPK in this study is the owner of Mrs. Nurdjanah KTAC SMEs. Decision support system quality tempeh chips inputting six trials conducted tempe chips, then got four chips 1 and two quality incoming quality incoming chips 2.
The conclusion of this study is the quality SPK-based tempeh chips designed website using PHP programming language and software XAMPP Version 2.5 Database Management System (DBMS) MySQL, and Code Editor Sublime Text 1.4. SPK quality tempeh chips have two users, namely the admin and user. Verification and validation testing went well and the information can be displayed according to user requirements. Suggestions for companies to improve quality by implementing quality SPK tempeh chips. For further research, combining AHP method with other methods and find a solution to the differences in the value of decimals.