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All Journal Journal of Applied Accounting Jurnal Riset, Inovasi, Teknologi & Terapan Journal of Food Industrial Technology
Nurimansyah Nurimansyah
Politeknik Negeri Ketapang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering

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Pengamatan Kadar Air Tepung Terigu Selama Penyimpanan Di Laboratorium Dan Gudang Sebagai Upaya Pengendalian Mutu Di Pt. Xyz Kabupaten Mempawah: Observation Of Wheat Flour Moisture Content During Storage In The Laboratory And Warehouse As A Quality Control Efforts At Pt. Xyz, Mempawah Regency Aria Sinir Lintang; Nurimansyah Nurimansyah; Ningrum Dwi Hastuti; Yudi Maulana; Natanael Hasta Pelita Asmara
Journal of Food Industrial Technology Vol. 3 No. 2 (2026): Mei
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v3i2.6961

Abstract

Tepung terigu merupakan bahan baku utama dalam industri pangan yang bersifat higroskopis, sehingga kadar airnya mudah berubah selama penyimpanan dan dapat mempengaruhi mutu produk. Penelitian ini bertujuan untuk menganalisis perubahan kadar air tepung terigu berdasarkan jenis tepung dan kondisi penyimpanan sebagai upaya pengendalian mutu di PT. XYZ Kabupaten Mempawah. Sampel yang digunakan terdiri atas empat jenis tepung terigu berdasarkan kandungan protein, yaitu proten tinggi (C), protein sedang (B dan H), dan protein rendah (P),yang disimpan pada dua kondisi berbeda, yaitu laboratorium dan gudang. Pengamatan dilakukan selama 10 minggu dengan metode oven, serta pencatatan suhu dan kelembaban relatif lingkungan penyimpanan. Hasil penelitian menunjukan bahwa kadar air seluruh sampel cenderung meningkat selama penyimpanan, dengan perubahan yang lebih tinggi pada penyimpanan di gudang dibandingkan laboratorium. Rata-rata kadar air tepung terigu yang disimpan di laboratorium berada pada kisaran 11,54%-11,64%, sedangkan di gudang berkisar 13,76%-14,00%. Selisih kenaikan kadar air antara laboratorium dan gudnag masing-masing sebesar 2,20%-2,36%. Kondisi ini didukung oleh kelembapan relatif gudang yang lebih tinggi (rata-rata 71,8%) dibandingkan laboratorium (58,6%). Penelitian ini menunjukan bahwa kondisi lingkungan, penyimpanan, khususnya kelembapan berpengaruh terhadap stabilitas kadar air tepung terigu, sehingga pengendalian penyimpanan menjadi faktor penting dalam menjaga mutu bahan baku.
Pengolahan Nugget Ayam Dengan Penambahan Ubi Jalar: Processing Of Chicken Nuggets With The Addition Of Sweet Potato Julita fery fannya; Nurimansyah Nurimansyah; Rois Indriawan; Ningrum Dwi Hastuti; Assrorudin Assrorudin
Journal of Food Industrial Technology Vol. 3 No. 2 (2026): Mei
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v3i2.7099

Abstract

Penelitian ini dilakukan bertujuan untuk mengetahui pengaruh penambahan ubi jalar terhadap karakteristik nugget ayam yang dihasilkan, yaitu sifat fisik, kimia, dan organoleptik. Nugget ayam adalah produk olahan daging yang praktis dan banyak digemari hampir oleh semua kalangan, namun umumnya memiliki kandungan serat yang rendah. Oleh karena itu, dilakukan inovasi dengan penambahan ubi jalar sebagai sumber serat dan bahan pangan lokal yang bernilai gizi tinggi. Metode penelitian yang digunakan adalah metode eksperimen dengan beberapa variasi konsentrasi penambahan ubi jalar. Parameter yang diamati meliputi kadar air sebagai sifat kimia, serta uji organoleptik yang mencakup warna, aroma, tekstur, dan rasa untuk mengetahui tingkat penerimaan panelis. Hasil penelitian menunjukkan bahwa penambahan ubi jalar berpengaruh terhadap karakteristik nugget ayam, baik secara kimia maupun organoleptik. Semakin tinggi penambahan ubi jalar cenderung meningkatkan kadar air serta mempengaruhi tekstur dan warna produk. Secara organoleptik, perlakuan tertentu memberikan tingkat kesukaan panelis terbaik. Dengan demikian, penambahan ubi jalar berpotensi meningkatkan nilai gizi serta memberikan variasi karakteristik produk nugget ayam.
Karakteristik Mutu Stik Ikan Tongkol (Euthynnus Affinis) Dengan Variasi Konsentrasi Tepung Daun Kelor (Moringa Oleifera) : Quality Characteristics Of Skipjack Tuna (Euthynnus Affinis) Sticks With Various Concentrations Of Moringa Leaf Flour (Moringa Oleifera Suryani Suryani; Nurimansyah Nurimansyah; Assrorudin Assrorudin; Ningrum Dwi Hastuti; Ayu Dian Pratiwi Permatahati
Journal of Food Industrial Technology Vol. 3 No. 2 (2026): Mei
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v3i2.7100

Abstract

Stik ikan tongkol merupakan produk makanan ringan berbasis ikan yang memiliki potensi sebagai alternatif snack bergizi. Namun, inovasi pengolahan produk ini masih terbatas, sehingga diperlukan upaya pengembangan formulasi yang dapat mempertahankan karakteristik mutu sensori produk. Penelitian ini mengeksplorasi penambahan tepung daun kelor (Moringa oleifera) sebagai bahan fungsional dalam formulasi stik ikan tongkol. Penelitian ini bertujuan untuk menganalisis pengaruh variasi konsentrasi tepung daun kelor terhadap karakteristik sensori, mutu fisik (kadar air), serta tingkat penerimaan konsumen pada produk stik ikan tongkol. Parameter pengujian meliputi uji sensorik hedonik (warna, aroma, tekstur, dan rasa) oleh 20 panelis menggunakan skala 1–5, serta analisis kadar air secara gravimetri. Pengujian kandungan gizi seperti vitamin dan mineral tidak dilakukan dalam penelitian ini. Hasil menunjukkan bahwa penambahan tepung daun kelor tidak menghasilkan perbedaan yang signifikan secara statistik (P>0,05) pada seluruh parameter sensorik. Formulasi terbaik diperoleh pada perlakuan P2 (10 g tepung daun kelor) dengan skor warna 3,70 dan tekstur 4,05. Kadar air produk berkisar antara 3,91% hingga 6,83%, di mana nilai pada P2 sedikit melampaui batas maksimum SNI sehingga perlu dikaji lebih lanjut. Secara keseluruhan, produk stik ikan tongkol dengan penambahan tepung daun kelor masih dapat diterima konsumen dan berpotensi dikembangkan sebagai makanan ringan berbasis bahan lokal.
Karakteristik Fisikokimia, dan Sensorik Minuman Probiotik Tepache Kulit Nanas (Ananas Comosus L.) Dengan Variasi Penambahan Kayu Manis (Cinnamomum Verum) dan Cengkeh (Syzygium Aromaticum) Imam Surya Permana; Ayu Dian Pratiwi Permatahati; Rois Indriawan; Dian Fitriarni; Nurimansyah Nurimansyah
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 2 (2026): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i2.9559

Abstract

Tepache is a traditional fermented beverage made from pineapple peel with potential as a functional food. The addition of spices such as cinnamon and cloves is expected to influence the physicochemical and sensory characteristics of the product. This study aimed to examine the effect of spice variation on pH, total soluble solids (°Brix), titratable acidity (TAT), and sensory acceptability of pineapple peel tepache. A completely randomized design (CRD) with three treatments was applied: P1 (control), P2 (cinnamon 3 g/L), and P3 (cinnamon 3 g/L + cloves 1 g/L), each with three replications. Results showed that spice addition significantly affected pH and TAT, but not °Brix. pH increased with spice addition: P1 (3.23), P2 (3.30), and P3 (4.04), while TAT decreased from P1 (0.74%), P2 (0.62%), to P3 (0.51%). °Brix ranged from 8.00 to 9.00 across all treatments. Based on the Friedman Test, the scoring test showed that P3 had the highest mean rank for color, aroma, taste, and viscosity intensity, while the hedonic test showed P1 was preferred in aroma, but P3 was more preferred in taste and overall acceptability. The combination of cinnamon and cloves synergistically inhibited lactic acid bacteria activity, affecting the acid profile of the product; however, further optimization of spice concentration is needed to improve consumer aroma acceptance.
Desain Pengemasan Bingke Tradisional Terhadap Mutu Produk dan Daya Tarik Konsumen Putri Ramadhani; Nurimansyah Nurimansyah; Ningrum Dwi Hastuti; Irfan Cholid; Ira Arianti
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 2 (2026): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i2.9630

Abstract

Penelitian ini mengkaji pengembangan desain kemasan produk Bingke tradisional guna meningkatkan mutu serta daya tarik di mata konsumen, dengan menggunakan pendekatan Quality Function Deployment (QFD) 4 Phase. Metode yang digunakan bersifat kuantitatif melalui teknik purposive sampling yang melibatkan 33 responden. Pengumpulan data dilakukan lewat kuesioner, kemudian diolah menggunakan uji validitas, reliabilitas, serta metode QFD yang mencakup empat tahapan: perencanaan produk, komponen, proses, dan produksi. Hasil pengujian menunjukkan bahwa instrumen penelitian memiliki keandalan sangat tinggi, ditandai dengan nilai Cronbach Alpha 0,961, dan seluruh indikator dinyatakan valid. Berdasarkan Voice of Customer (VOC), konsumen mengutamakan kemasan yang mencerminkan identitas tradisional, mampu melindungi produk, memuat informasi lengkap, kuat saat dibawa, serta aman dan nyaman digunakan. Melalui analisis House of Quality (HOQ), diperoleh prioritas teknis yang meliputi penggunaan warna dan ilustrasi menarik, konsistensi tipografi dan logo, penerapan seal dan plastik dalam, finishing cetak berkualitas tinggi, serta kelengkapan label informasi. Rekomendasi akhir mengarah pada penggunaan box kokoh berbahan food-grade yang dilengkapi elemen visual dan budaya lokal, sehingga mampu meningkatkan nilai estetika, keamanan, dan daya saing produk Bingke tradisional.
Pengaruh Metode Pasteurisasi terhadap Karakteristik Kimia dan Sensori Tepache Amos Amos; Nurimansyah Nurimansyah; A. Nova Zulfahmi; Martanto Martanto; Assrorudin Assrorudin
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 2 (2026): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i2.9557

Abstract

Tepache is a traditional fermented beverage made from pineapple peels that has the potential to be developed into a value-added product. Without preservation treatment, the fermentation process continues during storage, causing the acidity level to rise and limiting the shelf life. Pasteurization is one method that could potentially be applied, but its effects on the chemical and sensory characteristics of tepache have not yet been studied. This study aims to examine the effects of two pasteurization methods on the chemical and sensory characteristics of tepache. Three treatments were applied in a one-factor completely randomized design (CRD) with two replicates: a control without thermal treatment (P0), pasteurization at 63 °C for 30 minutes (P1), and pasteurization at 80 °C for 5 minutes (P2). The chemical parameters analyzed included pH, total titratable acidity (TTA), and vitamin C content, while the sensory evaluation was conducted by 20 semi-trained panelists. The chemical data were analyzed using one-way ANOVA, and the sensory data were analyzed using the Friedman test at a significance level of α = 5%. The pasteurization method had no significant effect on any of the parameters. pH values ranged from 3.460 to 3.478, TTA ranged from 0.643 to 0.733% lactic acid, and vitamin C content ranged from 50.08 to 58.66 mg/100 g. Sensory evaluations of color, aroma, taste, and overall impression also showed no significant differences, with scores ranging from near neutral to slightly liked. Both pasteurization methods produced tepache with chemical quality and sensory acceptability equivalent to the control.
Analisis Pengadaan Bahan Baku Kedelai Pada Industri Rumah Tangga Tahu Dan Tempe (Studi Kasus: UMKM Tahu dan Tempe di Desa Tempurukan, Kabupaten Ketapang) Nia Ananda Syaputri; Nurimansyah Nurimansyah; Assrorudin Assrorudin; A.Nova Zulfahmi; Rois Indriawan
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 2 (2026): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i2.9561

Abstract

Soybeans are the primary raw material in the tofu industry, and their availability significantly affects the smooth operation of micro, small, and medium enterprises (UMKM). This study aims to analyze the raw material procurement system for soybeans at tofu and tempeh processing UMKM in Tempurukan Village, Ketapang Regency, West Kalimantan, using the Economic Order Quantity (EOQ) and Total Inventory Cost (TIC) methods. Data were collected through observation, interviews, and direct documentation at the business locations. The analysis results indicate that the current procurement system, operating at a frequency of 24 times per year, is not yet optimal. The optimal order quantity is 4,243 kg per order with a frequency of 7 times per year, representing a reduction of 70.83% compared to the initial policy. The optimal total inventory cost based on TIC is IDR 2,121,250 per year. In conclusion, the EOQ method has proven effective in optimizing raw material procurement, reducing inventory costs, and ensuring a sustainable supply of raw materials to support the competitiveness of UMKM.
Perancangan Kemasan Produk Amplang Berbasis Preferensi Konsumen Di Kabupaten Ketapang Oktavia Omi Rani; Nurimansyah Nurimansyah; Ira Arianti; Irfan Cholid; A. Nova Zulfahmi
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 2 (2026): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i2.9727

Abstract

Packaging is an important factor influencing consumer perceptions and purchasing decisions for food products. This study aimed to identify consumer preferences for the packaging design of amplang products in Ketapang Regency as a basis for developing packaging designs that better meet market needs. The research employed a quantitative descriptive method using a survey approach involving 39 respondents selected through non-probability sampling with purposive-accidental sampling techniques. Data were collected through structured questionnaires and analyzed using descriptive statistics, including percentages, mean scores, and Likert scale index analysis. The results showed that packaging plays a highly important role in purchasing decisions, with an index value of 88.2%. The highest-rated packaging attributes were the ability to maintain product crispness (89.2%), protect the product (86.3%), and environmental friendliness (85.6%). The main weaknesses of current amplang packaging were incomplete product information (48.7%) and insufficient airtightness (25.6%). Consumers preferred medium-sized standing pouch packaging (87.2%) with neutral colors (59.0%). In addition, product information was identified as the highest priority in packaging design, followed by packaging strength and attractive visual design. Based on these findings, the recommended packaging design for amplang is a medium-sized standing pouch that is informative, durable, practical, environmentally friendly, and capable of preserving product quality and crispness. The findings are expected to serve as a reference for small and medium enterprises (SMEs) in improving the competitiveness and added value of amplang products.
Analisis Kelayakan Usaha Burger pada UMKM Burger Pelangi di Payakumang Kabupaten Ketapang Putri Nuraini; Irfan Cholid; Assrorudin Assrorudin; Nurimansyah Nurimansyah; Rois Indriawan
Journal of Applied Accounting Vol. 5 No. 1 (2026): Juni
Publisher : ISAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52158/jaa.v5i1.1572

Abstract

This study aims to analyze the business feasibility of Burger Pelangi MSME located in Payakumang, Ketapang Regency. The research employed a descriptive method using a mixed-method approach, combining quantitative and qualitative data. Data were collected through observation, interviews, and documentation. The analysis included operational costs, Cost Of Good Manufactured (COGM), revenue, profit, Break Even Point (BEP), Revenue Cost Ratio (R/C Ratio), and Benefit Cost Ratio (B/C Ratio). The results showed that the total operational cost of the business was IDR 3,812,028 per month, with a production volume of 540 products and a production cost of IDR 7,059 per product. The total monthly revenue reached IDR 5,940,000, generating a net profit of IDR 2,127,972 per month. Financial analysis indicated a BEP value of 122 products or IDR 1,342,000, an R/C Ratio value of 1.56, and a B/C Ratio value of 0.56. These findings indicate that Burger Pelangi MSME is still profitable, feasible to operate, and has the potential for further development in the future. Keywords:  Business feasibility analysis, MSMEs, burger, financial aspects, business profit
Co-Authors A. Nova Zulfahmi Ahmad Nova Zulfahmi Amos Amos Aria Sinir Lintang Assrorudin Assrorudin Ayu Dian Pratiwi Permatahati Dian Fitriarni Imam Surya Permana Ira Arianti irfan cholid Julita fery fannya Martanto Martanto Natanael Hasta Pelita Asmara Nia Ananda Syaputri Ningrum Dwi hastuti Oktavia Omi Rani Putri Nuraini Putri Ramadhani Rois Indriawan Suryani Suryani Yudi Maulana