Jurnal Agroindustri
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PENGARUH ATRIBUT KUALITAS TERHADAP KEPUTUSAN PEMBELIAN MI CEPAT SAJI
Full text linkCepat sajit noodles are a processed food product as energy sources that are popular in Indonesia. The existence of the “Pilihan Lebih Sehat” logo issued by BPOM in 2019 on pasta and cepat sajit noodles, provides another alternative in product selection by consumers. This study aims to assess the quality factors of cepat sajit noodle products (health claims, performance, aesthetics, and conformance quality) to purchasing decisions. Four exogenous variables, X1 for health claims, X2 for performance, X3 for conformity, and X4 aesthetics were analysed using The Partial Least Square (PLS) method. Thus, the purchase decision (Y) as endogenous variable were analysed from 2 types of noodle samples, namely the “A” and “B” brands, the two big brands of cepat sajit noodle with “mi goreng” flavor. A total of 100 respondents in each sample of noodles had filled out an online questionnaire. The results showed that “B” noodles received higher purchase decision assessment than “A” noodles, which was 3.86 against 3.71 on scale of 1 to 5. All exogenous variables had a positive and significant effect on “A”'s purchasing decision. In “B”, all variables except X1 had a positive and significant effect. Indonesian consumers still tend to prioritize the quality of performance (taste, texture, color, aroma) and the quality of conformity related to price and weight, especially in “B” noodle products. Going forward, adhering the BPOM’s health claims will give added value of products and may increase the market of innovate cepat sajit noodle products.Mi cepat saji atau mi cepat saji merupakan salah satu produk pangan olahan sebagai sumber energi yang populer di Indonesia. Logo Pilihan Lebih Sehat yang dikeluarkan BPOM pada tahun 2019 yang dapat di temui pada minuman cepat saji, pasta dan mi cepat saji. Adanya logo ini menjadi alternatif lain dalam pemilihan produk oleh konsumen. Penelitian ini bertujuan untuk mengkaji faktor kualitas produk mi cepat saji (performa, estetika, dan kualitas kesesuaian) dan klaim kesehatan terhadap keputusan pembelian. Keempat variabel eksogen yaitu X1 untuk klaim kesehatan, X2 untuk kinerja, X3 untuk kesesuaian, dan X4 untuk estetika dianalisa dengan metode Partial Least Square (PLS). Adapun variabel endogennya adalah keputusan pembelian (Y) dari 2 contoh jenis mi yaitu merk “A” dan “B”, dua merk populer mi cepat saji rasa mi goreng. Sebanyak 100 responden pada setiap sampel mi telah mengisi kuesioner online. Hasil penelitian menunjukkan mi “B” memperoleh penilaian keputusan pembelian lebih tinggi dibandingkan mi “A” yaitu 3,86 berbanding 3,71 pada skala 1-5. Keputusan pembelian mi “A” dipengaruhi positif dan relevan oleh keempat variabel eksogen. Pada mi “B” semua variabel kecuali X1 berpengaruh positif dan signifikan. Konsumen Indonesia masih cenderung mengutamakan kualitas penampilan (rasa, tekstur, warna, aroma) dan kualitas kesesuaian terkait harga dan berat, khususnya pada produk mi “B”. Untuk Kedepannya, penggunaan klaim Kesehatan BPOM dapat meningkatkan nilai tambah produk dan meningkatkan jumlah pasar pada produk inovatif mi cepat saji
PENGARUH MALTODEKSTRIN TERHADAP SIFAT FISIK DAN KIMIA PEWARNA BUNGA TAPAK DARA (Catharanthus roseus) SEBAGAI BIOCOLOUR PANGAN
Full text linkTapak dara flower (Catharanthus roseus) is an ornamental plant originating from Central Amerika. This natural pigment derived from the tapak dara flower is made in powder with maltodextrin as a drying agent. This experimental study uses a one-factor, Completely Randomized Design (CRD) research method with 3 levels of maltodextrin concentration, namely 20%, 30%, and 40%. The data obtained were analyzed statistically using the ANOVA test and continued with the DMRT as a posthoc test if there were significant differences. The results showed that adding maltodextrin with concentrations of 20%, 30%, and 40% and repeated twice had significant differences in water content, pH, level of sweetness (°brix), color, solubility, and total dissolved solids. The results of the chemical analysis of tapak dara corolla dye powder with a maltodextrin concentration of 40% had a water content, and the lowest pH was a water content of 4,90% and a pH value of 3,41. Maltodextrin concentration of 20% has the lowest sweetness level (°brix) of 5,35%. The results of the physical properties study showed that tapak dara corolla dye powder with 40% maltodextrin concentration had the lowest color brightness level (L*) of 32,91; the lowest reddish color level (a*) of 35,26 and yellowish color level (b*) the lowest is 35,26. The concentration of 20% maltodextrin has the lowest solubility and total dissolved solids, namely the solubility of 92,84% and the total dissolved solids of 5,35%. Adding maltodextrin with a concentration of 30% gave the best dye results based on water content, pH, level of sweetness (°brix), color, solubility, and total dissolved solids using the De Garmo method.Bunga tapak dara (Catharanthus roseus) merupakan jenis tanaman hias yang berasal dari Amerika Tengah. Pewarna alami yang berasal dari bunga tapak dara ini dibuat dalam bentuk serbuk dengan penambahan maltodekstrin sebagai drying agent. Penelitian ini merupakan penelitian eksperimen dengan menggunakan metode penelitian Rancangan Acak Lengkap (RAL) satu faktor dengan 3 level konsentrasi maltodekstrin, yaitu 20%, 30%, dan 40% serta diulang sebanyak dua kali. Data yang diperoleh dianalisis secara statistik menggunakan uji ANOVA dan dilanjutkan dengan uji DMRT sebagai post-hoc apabila terdapat perbedaan yang signifikan. Hasil menunjukkan bahwa penambahan maltodekstrin dengan konsentrasi 20%, 30%, dan 40% menunjukkan perbedaan yang signifikan terhadap kadar air, pH, °brix, warna, kelarutan dan total padatan terlarut. Hasil analisis kimia serbuk pewarna mahkota bunga tapak dara dengan konsentrasi maltodekstrin 40% memiliki kadar air dan pH terendah, yaitu kadar air sebesar 4,90% dan nilai pH sebesar 3,41. Konsentrasi maltodekstrin 20% memiliki tingkat kemanisan (°brix) terendah, yaitu sebesar 5,35%. Hasil penelitian sifat fisik menunjukkan serbuk pewarna mahkota bunga tapak dara dengan konsentrasi maltodekstrin 40% memiliki tingkat kecerahan warna (L*), warna kemerahan (a*), dan warna kekuningan (b*) terendah, yaitu masing-masing sebesar 32,91; 35,26; dan 35,26. Konsentrasi maltodekstrin 20% memiliki kelarutan dan total padatan terlarut terendah, yaitu kelarutan sebesar 92,84% dan total padatan terlarut sebesar 5,35%. Penambahan maltodekstrin dengan konsentrasi 30% merupakan hasil pewarna terbaik berdasarkan kadar air, pH, tingkat kemanisan (°brix), warna, kelarutan, dan total padatan terlarut menggunakan metode De Garmo
KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA MINUMAN SERBUK DAUN KERSEN (Muntingia calabura) DAN DAUN BINAHONG (Anredera cordifolia) DENGAN PEMANIS STEVIA
Full text linkCherry leaves and binahong leaves have the potential to be processed into products in the form of powder drinks that have the potential as antioxidants, such as flavonoids, phenols, polyphenols, alkaloids, saponins and tannins. The purpose of this study was to determine the organoleptic and physico-chemical characteristics of powder drink made from cherry leaves (Muntingia calabura L.) and binahong (Anredera cordifolia) leaves with stevia (Stevia rebaudiana) leaf sweetener. The experimental design used a completely randomized design with two factors, namely the concentration of treatment of cherry leaves and binahong leaves 80%:0% (K1), 60%:20% (K2), 40%:40% (K3), 20%:60% (K4), 0%:80% (K5) with drying temperatures 55℃ (T1) and 60℃ (T2). The parameters in this study were organoleptic characteristic, water content, protein, fat, carbohydrates, antioxidants, total phenol, and solubility. Statistical processing using Two Way Analysis of variances (ANOVA) was continued with the Tukey test at a significant level of 0.05%. The results of the selected formulation K3T1, were significantly different from K3T2. The highest water content was 7.29% (K3T1), the highest fat was 0.46% (K3T2), the highest ash was 10.53% (K3T1), the highest protein was 12.39% (K3T1), the highest carbohydrate was 70.60% (K3T2), the highest %RSA was 75.80% (K3T1), the highest total phenol was 11.60% (K3T1), and the highest solubility was 46.00% (K3T2). The high antioxidant content in the K3T1 formulation can be used as an antioxidant-rich powder drink.Daun kersen dan daun binahong berpotensi untuk diolah menjadi produk berupa minuman serbuk yang berpotensi sebagai antioksidan, seperti flavonoid, fenol, polifenol, alkaloid, saponin dan tanin. Tujuan penelitian ini mengetahui karakteristik organoleptik dan fisiko-kimia minuman serbuk berbahan daun kersen (Muntingia calabura L.) dan daun binahong (Anredera cordifolia) dengan pemanis daun stevia (Stevia rebaudiana). Rancangan percobaan menggunakan rancangan acak lengkap dengan dua faktor yaitu perlakuan perbandingan konsentrasi daun kersen dan daun binahong 80%:0% (K1), 60%:20% (K2), 40%:40% (K3), 20%:60% (K4), 0%:80% (K5) dengan suhu pengeringan 55℃ (T1) dan 60℃ (T2). Parameter pada penelitian ini yaitu sifat organoleptik, kadar air, protein, lemak, karbohidrat, antioksidan, total fenol, kelarutan, uji organoleptik kesukaan mengunakan uji hedonik pada 30 panelis. Pengolahan data statistik dengan Two Way Analysis Of variances (ANOVA) dilanjut dengan uji tukey pada tingkat signifikan 0.05%. Data hasil uji kesukaan menyatakan formulasi K3T1 merupakan formulasi terpilih menurut tingkat kesukaan panelis dibandingkan dengan sampel K3T2. Hasil Formulasi terpilih K3T1, berbeda nyata dengan K3T2. Hasil kadar air tertinggi 7,29% (K3T1), lemak tertinggi 0,46% (K3T2), abu tertinggi 10,53% (K3T1), protein tertinggi 12,39% (K3T1), karbohidrat tertinggi 70,60% (K3T2), %RSA tertinggi 75,80% (K3T1), total fenol tertinggi 11,60% (K3T1), dan kelarutan tertinggi 46,00% (K3T2). Kandungan antioksidan yang tinggi pada formulasi K3T1 dapat dijadikan sebagai minuman serbuk kaya antioksidan
ANALISIS RISIKO KECELAKAAN KERJA DENGAN METODE RULA DAN OWAS PADA INDUSTRI TAHU
Full text linkThe stembel tofu industry is a micro business located in Stembel Village, Gambiran District, Banyuwangi Regency. The industry was founded in 2000 until now. The workforce in this tofu industry is 10 workers. In the tofu industry, it employed enough labor starting from the production process to distribution which means as a service provider. Tofu shaping activities were carried out by workers manually using human power. Activities that were carried out continuously can cause the risk of musculoskeletal disorders in workers. The used of the Nordic Body Map questionnaire identified workers experiences in the process of tofu making process. The OWAS and RULA methods were implemented to evaluate and analyze worker activities that caused injuries to musculoskeletal disorders. Some of the activities in the tofu shaping process included the flattening of the fabric sheet, the stage of taking lumps of tofu, pressing, reversing I and II, transferring the printed product to cutting, and cutting the tofu. From the seven activities, the results of calculating the OWAS and RULA methods were high risk at the stage of collecting tofu lumps, pressing, and cutting tofu with an OWAS score obtained a level 4 score and a RULA risk level score of 4. The analysis results showed that some worker postures caused musculoskeletal risk so that need to be repaired. The suggestion for improving work posture was to design a tool in the form of a tofu lump retrieval tool and a tofu mold tool to reduce risk of musculoskeletal injuries to the workers.Industri tahu stembel merupakan usaha mikro yang berada di Desa Stembel, Kecamatan Gambiran, Kabupaten Banyuwangi. Industri tersebut berdiri pada tahun 2000 hingga sekarang. Tenaga kerja pada industri tahu ini berjumlah 10 orang pekerja. Dalam industri tahu menyerap cukup tenaga kerja diawali dari proses produksi hingga distribusi yang berarti sebagai penyedia jasa. Aktivitas pencetakan tahu dilakukan pekerja secara manual dengan cara menggunakan tenaga manusia sepenuhnya. Aktivitas secara kontinyu mengakibatkan adanya risiko musculoskeletal disorders pada pekerja. Penggunaan kuesioner Nordic Body Map untuk mengetahui keluhan pada pekerja saat proses pencetakan tahu. Metode OWAS dan RULA digunakan untuk mengevaluasi dan menganalisis aktivitas pekerja yang menyebabkan cedera otot. Kegiatan proses pencetakan tahu meliputi tahap perataan lembar kain, tahap pengambilan gumpalan tahu, pengepresan, pembalikan I dan II, pemindahan hasil cetakan ke pemotongan, dan tahap pemotongan tahu. Dari ketujuh aktivitas diperoleh hasil perhitungan metode OWAS dan RULA yang berisiko tinggi pada tahap pengambilan gumpalan tahu, pengepresan, dan pemotongan tahu dengan skor OWAS pada level 4 dan skor risiko RULA pada level 4. Analisis memperlihatkan bahwa postur tubuh pekerja memberikan risiko musculoskeletal yang membutuhkan perbaikan. Usulan perbaikan desain alat pengambilan gumpalan tahu dan alat cetak tahu diperlukan untuk mengatasi risiko cedera bagi pekerja
EFFECT OF YEAST TYPE ON ANTIOXIDANT ACTIVITY AND PHENOLIC CONTENT IN FERMENTED TALIPUK SEED FLOUR
Full text linkTalipuk seed flour is processed from mature talipuk seeds. This flour is commonly used as a raw material for traditional cakes and as a substitute for wheat flour by the people of South Kalimantan. Talipuk seeds contain various compounds that function well for health. However, talipuk seeds are less desirable because they have a sandy texture and contain anti-nutritional compounds that cause a less desirable flavor. This can be overcome by fermentation by yeast. This study was conducted to analyze the functional properties (total phenolic content by the Folin-Ciocalteau method and antioxidant activity with the free radical inhibitor DPPH (2,2-diphenyl-1-picrylhydrazil) in talipuk seed flour fermented with various yeasts. Talipuk seeds were fermented by fermentation spontaneously, tape yeast, baker's yeast and tempeh yeast for 48 hours. The results of the fermentation are dried using an oven at 60oC for 8 hours or with a hot sun for ± 12 hours. Then mashed and sieved with a 60 mesh flour sieve to obtain fermented talipuk seed flour Based on the results of research, the fermentation of talipuk seed flour can increase the total phenolic content and antioxidant activity of talipuk seed flour. The highest total phenolic in the fermentation of talipuk seed flour using baker's yeast is 61.22 mg/g GAE and tape yeast 56.40 mg/g GAE, while the highest antioxidant activity in unfermented talipuk bij flour was 84.85%, followed by fermentation of talipuk seed flour using 47.34% baker's yeast and 36.34 % tape yeast. The use of baker's yeast and tape yeast in the fermentation of talipuk seed flour gave better total phenolic and antioxidant activity test results than spontaneous fermentation and fermentation using tempeh yeast.Talipuk seed flour is processed from old talipuk seeds. This flour is commonly used as a raw material for traditional cakes and as a substitute for wheat flour by the people of South Kalimantan. Talipuk seeds contain various compounds that function well for health. This research was conducted to analyze the functional properties of talipuk seed flour, namely the total phenolic content using the Folin-Ciocalteau method and the antioxidant activity with the free radical inhibitor DPPH (2,2-diphenyl-1-picrylhydrazil). Talipuk seeds were fermented by spontaneous fermentation, tape yeast, baker's yeast and tempeh yeast for 48 hours. The results of the fermentation were dried using an oven at a temperature of 60oC for 8 hours or in the hot sun for ± 12 hours. Then mashed and sieved with a 60 mesh flour sieve to obtain fermented talipuk seed flour. Based on the results of research, the fermentation of talipuk seed flour can increase the total phenolic content and antioxidant activity of talipuk seed flour. The highest total phenolic in talipuk seed flour fermentation using baker's yeast was 61.22 mg/g GAE and tape yeast 56.40 mg/g GAE, while the highest antioxidant activity in unfermented talipuk bij flour was 84.85%, followed by fermented seed flour. talipuk using bread yeast 47.34% and tape yeast 36.34%. The use of baker's yeast and tape yeast in the fermentation of talipuk seed flour gave better total phenolic and antioxidant activity test results than spontaneous fermentation and fermentation using tempeh yeast
ANALISIS TITIK IMPAS USAHA PEMBUATAN IKAN KERING DI KOTA BENGKULU
Full text linkDried fish business is a household business of processing fresh fish which is often found in the coastal areas of Bengkulu City, including in Sumber Jaya Village. This effort has been done for years by local residents. In the initial survey of the research, it was found that the makers of dried fish in that location only produce without any planning. Sales and expenses are allowed to flow as they are without proper calculations and records. To overcome this business strategic planning, it can be done by calculating the break even point (BEP). The break-even point is the point at which the total costs and revenues are the same, meaning that the business neither loses nor gains. The purpose of this study was to determine the break-even point of dried fish business in Bengkulu City. This research was carried out for approximately 1 month by taking 47 dried fish makers. This sampling process is conducted by simple random sampling. The results showed that the dried fish business in Bengkulu City had already exceeded its break-even point and was feasible to operate or run. The value of the break-even point of dry fish production is 2.45 kg, equivalent to fresh half dried fish beledang in one processing, the break-even point of revenue is Rp 104,022.08, and the break-even point price is Rp 30,508.96 per kg.Usaha pembuatan ikan kering adalah usaha rumah tangga pengolahan ikan segar yang banyak dijumpai di wilayah pesisir Kota Bengkulu, termasuk di Kelurahan Sumber Jaya. Usaha ini sudah dilakukan bertahun-tahun lamanya oleh penduduk sekitar. Dalam survei awal penelitian, diketahui bahwa para pembuat ikan kering di lokasi tersebut hanya berproduksi saja tanpa adanya perencanaan yang dilakukan. Penjualan dan pengeluaran biaya dibiarkan mengalir seadanya tanpa ada perhitungan dan pencatatan yang layak. Untuk mengatasi perencanaan starategi usaha tersebut, dapat dilakukan dengan melakukan perhitungan nilai titik impas atau break even point (BEP). Titik impas adalah titik di mana total biaya dan penerimaan sama, artinya usaha tidak mengalami kerugian atau keuntungan. Tujuan penelitian ini adalah untuk mengetahui besarnya titik impas usaha pembuatan ikan kering di Kota Bengkulu. Penelitian ini dilaksanakan kurang lebih selama 1 bulan dengan jumlah sampel 47 pembuat ikan kering. Proses pengambilan sampel dilakukan secara simple random sampling. Hasil penelitian menunjukkan bahwa usaha pembuatan ikan kering di Kota Bengkulu sudah melampaui titik impasnya dan layak untuk diusahakan atau dijalankan. Adapun nilai titik impas produksi usaha pembuatan ikan kering yaitu 2,45 Kg setara ikan kering beledang tawar belah per proses produksi, titik impas penerimaan yaitu Rp 104.022,08, dan titik impas harga Rp 30.508,96 per Kg
EVALUATION OF SENSORY AND MICROBIOLOGICAL ANALOGUE MEAT MADE OF CASHEW FRUIT AND RED BEAN FLOUR
No full textCashew fruit contains high levels of vitamin C and has a high antioxidant content. This study aims to determine the acceptance of analog meat, the number of bacteria, and to determine the shelf life of analog meat made from cashew fruit (Anacardium occidentale L.) and red bean flour (Phaseolus vulgaris L.). The experiment used in this study was a single factor Completely Randomized (CRD) with 5 treatment levels %w/w design of cashew nuts and red bean flour, namely F1 (60%:20%); F2 (50%:30%); F3 (40%:40%); F4 (30%:50%); and F5 (20%:60%) with the addition of 20% white oyster mushroom for each formulation. The method used in this research is a sensory test, total plate number test, and observation of shelf life, then the data obtained will be analyzed by one way ANOVA test and further tests are carried out using Duncan to determine the significant difference between each treatment. The results showed that the sensory properties of the color parameter which had the highest value were F4 which had a significant effect on an average of 3.77, the aroma parameter which had the highest value was F3 which had a significant effect on an average of 3.80, the taste parameter which had the highest value was F1. significant effect on an average of 3.70, the texture parameter which has the highest value is F3 which has a significant effect on an average of 3.83, and the overall preference level parameter which has the highest value is F3 which has a significant effect on an average of 3.6. Be based 2019 BPOM regulations (ISO 4833-1; SNI 2897), the analogue meat of red bean flour F1, F2, F3, F4, and F5 has met the SNI 2897 standard requirements for analoge meat, and does not exceed the microbial contamination threshold with a vulnerability of 3.0 x 103 cfu/gto 18, 3 x 103 cfu/g. The shelflife prediction was 3-7days at room temperature, in which the analog meat has experienced changes in smell and appearance, however there was no change in smell and appearance upon stored at cold temperature for 1 -7 days
KAJIAN ASPEK SDM PERUSAHAAN, DAMPAK SOSIAL DAN EKONOMI MASYARAKAT DALAM MENUNJANG KEBERLANJUTAN PABRIK KELAPA SAWIT (PT. DDP LUBUK BENTO MUKOMUKO)
No full textCommunities around PT. Darian Dharma Patama works as an employee at the company, manages his oil palm plantation, and trades. Local community work before PT. Darian Dharma Pratama stood, namely gardening and farming. The development of palm oil mills has positive and negative impacts on the community around the location of PT. DDP Lubuk Bento Mukomuko. This study aims to determine the palm oil mill based on aspects of the company's human resources, social and economic impact of the community around the location. This research uses trigulation technique combining primary and secondary data collection. In this study using random sampling and sampling in this study using the possibility of sampling with simple random sampling that is taking randomly from the population. The data comes from the form of numbers but from interviews with informants and official company documents. This type of research uses descriptive research with facts and correct interpretation, by studying the data obtained through interviews and company documents, regarding the activities that exist in the company, the relationship between the company and the community. The results of this study PT. Darian Dharma Pratama Lubuk Bento in the aspect of company human resources, namely implementing an SOP system in the form of companies providing training and development to employees. While the results of the company's Social Impact are providing assistance in the form of CSR to the community and the economic impact of the community, namely the company providing job opportunities to be able to change the standard of living of the community. Therefore PT. Darian Dharma Pratama can be said to be sustainable in terms of Human resources Aspects, Social Impacts and Economic Impacts on the community around the factory location.Penelitian ini bertujuan untuk mengetahui keberlanjutan pabrik kelapa sawit berdasarkan aspek sumber daya manusia perusahaan, dampak sosial dan ekonomi masyarakat sekitar lokasi. Penelitian ini mengunakan teknik trigulasi mengabungkan pengumpulan data primer dan sekunder. Dalam penelitian ini mengunakan random sampling . Hasil penelitian ini PT. Darian Dharma Pratama Lubuk Bento Aspek SDM perusahaan strategi yang dilakukan dengan menerapkan SOP serta perusahaan memberikan pelatihan dan pengembangan pada karyawan. Dampak sosial perusahaan memberikan CSR kepada masyarakat dan dampak ekonomi masyarakat perusahaan memberikan peluang pekerjaan dan perubahan taraf kehidupan masyarakat. Maka dari itu PT. Darian Dharma Pratama dapat dikatakan keberlanjutan hal ini SDM terealisasi, dampak sosial dan ekonomi masyarakat teratasi serta mensejahterakan masyarakat sekitrnya