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Analysis of The Processing of Bagea Cake Products (Study Case of Sinar Fajar Small Business)

Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian · Vol. 3 No. 3 (2022) · pp. 173–178

DOI
10.33772/tekper.v3i3.28372
ISSN
2721-5709
Published
2022-12-25
Publisher
Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,
Language
eng

Abstract

This study aims to determine the process of processing bagea cake products at Sinar Fajar Small Business in Kendari City. The location of the research was determined purposively. Data collection was carried out by observation and interview methods. The analytical method used is descriptive analysis. The results showed that the process of processing bagea cake products at Sinar Fajar Small Business began with the stages of material preparation, the dough-making process, the dough-forming process, the baking/oven process, the cooling process, and the packaging process. Production activities carried out by Sinar Fajar Small Business in the production process are carried out 14 times a month. The production volume for one production can process as much as 40 kg of sago flour. A single production effort can produce as many as 250 packs of bagea cakes, assuming 100 small mica plastic wraps, 80 medium mica plastic wraps, and 70 large mica plastic wraps.

Keywords

Collaboration network of the authors

40 authors · 93 co-authorship links · 6 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Syiah Kuala
  • Institut Agama Islam Negeri Kendari
  • Indonesia University of Education
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
La RiandaAffiliation unknown8
Muhammad SyukriUniversitas Syiah Kuala6
Muh NasirUniversitas Halu Oleo4
La Ode AlwiUniversitas Halu Oleo4
Rosmawaty RosmawatyAffiliation unknown4
Muh AmirUniversitas Halu Oleo3
Eka SuaibUniversitas Halu Oleo3
Sarinah SarinahAffiliation unknown3
Fahria Nadiryati SadimantaraUniversitas Halu Oleo2
Saidin SaidinUniversitas Halu Oleo2
Wa Ode Srijuna RamayanaAffiliation unknown2
Makmur KambolongUniversitas Halu Oleo2
Haji SaedimanUniversitas Halu Oleo2
Surni SurniAffiliation unknown2
LA KARIMUNAUniversitas Halu Oleo2
Azhar BafadalUniversitas Halu Oleo2
Muhammad ZarestaUniversitas Halu Oleo1
Ciang WindasariUniversitas Halu Oleo1
Nuraeni NuraeniUniversitas Halu Oleo1
Liwaul LiwaulUniversitas Halu Oleo1
Ilmainar MaunaUniversitas Halu Oleo1
Amriani YusufAffiliation unknown1
Justawan JustawanAffiliation unknown1
Nur IdaInstitut Agama Islam Negeri Kendari1
Sartono SartonoUniversitas Halu Oleo1
Faisal SaputraAffiliation unknown1
Hasbullah HasbullahUniversitas Halu Oleo1
Najib HusainUniversitas Halu Oleo1
Susi Sani FatmawatiAffiliation unknown1
Erwing ErwingUniversitas Halu Oleo1
La TarifuUniversitas Halu Oleo1
Marlinda MarlindaAffiliation unknown1
Asmunidar AsmunidarAffiliation unknown1
La Ode MustafaAffiliation unknown1
Basriah BasriahAffiliation unknown1
Muslim MuslimIndonesia University of Education1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/JMIP/oai, first harvested 30 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Analysis of The Processing of Bagea Cake Products (Study Case of Sinar Fajar Small Business)</dc:title>
	<dc:creator>Wahyuni, Andi Rini</dc:creator>
	<dc:creator>Herdhiansyah, Dhian</dc:creator>
	<dc:creator>Indarsyih, Yusna</dc:creator>
	<dc:creator>Asriani, Asriani</dc:creator>
	<dc:subject xml:lang="en-US">bagea cake, small business, product development, quality function deployment (QFD).</dc:subject>
	<dc:description xml:lang="en-US">This study aims to determine the process of processing bagea cake products at Sinar Fajar Small Business in Kendari City. The location of the research was determined purposively. Data collection was carried out by observation and interview methods. The analytical method used is descriptive analysis. The results showed that the process of processing bagea cake products at Sinar Fajar Small Business began with the stages of material preparation, the dough-making process, the dough-forming process, the baking/oven process, the cooling process, and the packaging process. Production activities carried out by Sinar Fajar Small Business in the production process are carried out 14 times a month. The production volume for one production can process as much as 40 kg of sago flour. A single production effort can produce as many as 250 packs of bagea cakes, assuming 100 small mica plastic wraps, 80 medium mica plastic wraps, and 70 large mica plastic wraps.</dc:description>
	<dc:publisher xml:lang="en-US">Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-12-25</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/JMIP/article/view/28372</dc:identifier>
	<dc:identifier>10.33772/tekper.v3i3.28372</dc:identifier>
	<dc:source xml:lang="en-US">Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian; Vol 3, No 3 (2022): Desember - Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian; 173 - 178</dc:source>
	<dc:source>2721-5709</dc:source>
	<dc:source>10.33772/tekper.v3i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/JMIP/article/view/28372/pdf</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian</dc:rights>
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