Please use this identifier to cite or link to this item:
http://repository.ipb.ac.id/handle/123456789/109917
Title: | Rantai Pasok Hasil Samping Produk Roti Tawar |
Authors: | Laconi, Erika Budiarti Sukria, Heri Ahmad Adila, Tania |
Issue Date: | 2021 |
Publisher: | IPB University |
Abstract: | Penelitian ini bertujuan untuk mengetahui aliran material pada hasil samping produk roti tawar dalam pemanfaatannya pada ternak. Pendekatan riset yang digunakan dalam penelitian yaitu deskriptif dengan jenis data kualitatif dan kuantitatif. Penelitian menggunakan metode pengumpulan data dengan wawancara, observasi, dan pengambilan sampel. Sumber data yang digunakan yaitu primer dan sekunder. Data primer didapatkan dari hasil observasi dan wawancara. Data sekunder didapatkan dari mengikuti tahap analisis data kualitatif berdasarkan model Miles dan Huberman (1984). Hasil penelitian menunjukkan kondisi rantai pasok by-product roti dimulai dari pabrik roti, diolah menjadi produk pangan dan dihasilkan produk samping. Roti diolah kembali menjadi tepung atau pellet dengan memperhatikan karakteristiknya, kemudian menuju penyuplai by-product, atau secara langsung menuju produsen ternak dan pabrik pakan. Di pabrik pakan, roti dicampur terlebih dahulu dengan bahan pakan lain dan dikomersilkan pada pelaku usaha peternakan. This study aims to determine the flow of material in the by-product of white bread products in its utilization in livestock. The research approach used in this research is descriptive with qualitative and quantitative data types. The study used data collection methods by interviewing, observing, and taking samples. Sources of data used are primary and secondary. Primary data obtained from observations and interviews. Secondary data was obtained from following the qualitative data analysis phase based on the Miles and Huberman (1984) model. The results showed that the condition of the bread by-product supply chain started from the bakery, processed into food products and produced by-products. Bread is reprocessed into flour or pellets by taking into account its characteristics, then to suppliers of by-products, or directly to livestock producers and feed factories. In the feed factory, bread is first mixed with other feed ingredients and commercialized to livestock business actors. |
URI: | http://repository.ipb.ac.id/handle/123456789/109917 |
Appears in Collections: | UT - Nutrition Science and Feed Technology |
Files in This Item:
File | Description | Size | Format | |
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Cover_D24170105_Tania Adila.pdf Restricted Access | Cover | 610.68 kB | Adobe PDF | View/Open |
D24170105_Tania Adila.pdf Restricted Access | Fullteks | 1.1 MB | Adobe PDF | View/Open |
Lampiran_D24170105_Tania Adila.pdf Restricted Access | Lampiran | 517.89 kB | Adobe PDF | View/Open |
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