Pandiangan, Lines (2025) “Analisis Tingkat Kontribusi Teknologi Dalam Aktivitas Produksi Tempe Asli Hb Menggunakan Metode Technology Coefficient Contribution (Tcc) Di Provinsi JambDI PROVINSI JAMBI. S1 thesis, UNIVERSTAS UNJA.
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Abstract
Penelitian ini bertujuan: (1) Mengetahui proses produksi Tempe Asli HB di Provinsi Jambi dan seberapa jauh aspek teknologi yang sudah diterapkan. (2) untuk menganalisis tingkat kontribusi teknologi dalam kegiatan produksi Tempe Asli HB. Penelitian dilakukan di UMKM Tempe Asli HB Kota Jambi dengan masa penelitian tiga bulan. Komponen teknologi yang diterapkan antara lain technoware, humanware, infoware, dan orgaware. Sumber data penelitian adalah data primer dan data sekunder. Data primer diambil dengan observasi, penyebaran kuesioner dan wawancara langsung. Data sekunder diperoleh dari instansi dan jurnal terkait. Data penelitian dianalisis dengan uji statistik deskriptif dan teknometrik dengan metode Technology Contribution Coefficient (TCC). Hasil penelitian menunjukkan bahwa proses pengolahan tempe pada UMKM Tempe Asli HB dimulai dari pencucian, perendaman 1, perebusan 1, pemisahan kulit, perendaman 2, perebusan 2, penirisan dan pendinginan, peragian, pengemasan dan inkubasi. UMKM Tempe Asli HB telah menerapkan teknologi modern dalam skala sedang dan sesuai dengan kebutuhan dan tahapan proses produksi. Hasil analisis memperoleh nilai TCC sebesar 0,51. Kontribusi komponen terbesar adalah teknologi orgaware (0,65) dan diikuti oleh humanware (0,58), technoware (0,44), dan infoware (0,38). Komponen Infoware merupakan kontribusi teknologi yang paling rendah diantara komponen lainnya sehingga perlu ditingkatkan melalui pelengkapan standar operasional (SOP) yang jelas serta pemanfaatan teknologi informasi sederhana. Kata kunci : humanware, infoware, orgaware, technoware. Abstract - This research aims to (1) examine the production process of Tempe Asli HB in Jambi Province and the extent to which technological aspects have been applied, and (2) analyze the level of technological contribution in production activities of Tempe Asli HB. The study was conducted at UMKM Tempe Asli HB in Jambi City over a period of three months. Primary data were collected through observation, questionnaire and direct interviews, while secondary data came from relevant institutions and journals. Data analysis was carried out using descriptive statistics and the Technology Contribution Coefficient (TCC) method. The results showed that The processing of tempe at UMKM Tempe Asli HB starts from washing, soaking 1, boiling 1, separating the skin, soaking 2, boiling 2, draining and cooling, fermentation, packaging, and incubation. Tempe Asli HB has applied modern technology at a moderate level, in accordance with its production needs and process stages. The TCC value was 0.51, the highest contribution from orgaware (0.65), followed by humanware (0.58), technoware (0.44), and infoware (0.38). Infoware showed the lowest contribution, suggesting the need for improvements through clear SOPs and the use of basic information technology tools. Keywords: humanware, infoware, orgaware, technoware.
| Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | humanware, infoware, orgaware, technoware. |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | LINES PANDIANGAN |
| Date Deposited: | 14 Jul 2025 01:59 |
| Last Modified: | 14 Jul 2025 01:59 |
| URI: | https://repository.unja.ac.id/id/eprint/83528 |
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