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All Journal Agrointek TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Journal of Applied Accounting Jurnal Agroindustri Pangan Jurnal Riset, Inovasi, Teknologi & Terapan Jurnal Teknik Industri dan Manajemen Rekayasa Journal of Food Industrial Technology
Nurimansyah Nurimansyah
Politeknik Negeri Ketapang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Immunology & microbiology Industrial & Manufacturing Engineering

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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.
PENGARUH PENAMBAHAN KAYU MANIS PADA TEH BUNGA TELANG TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK Endang Lestari; A. Nova Zulfahmi; Rois Indriawan; Nurimansyah; Ira Arianti
Jurnal Agroindustri Pangan Vol 5 No 2 (2026): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v5i2.1160

Abstract

Butterfly pea flower (Clitoria ternatea) is a herbal plant containing various bioactive compounds, including anthocyanins and flavonoids, which have potential applications in functional food products. This study examined the effect of different proportions of butterfly pea flower in herbal teabag formulations on physicochemical properties, specifically moisture content and ash content, as well as sensory acceptance in terms of color, aroma, and taste. The experiment was arranged using a Completely Randomized Design (CRD) with a single factor, namely the proportion of butterfly pea flower at five levels (0%, 25%, 50%, 75%, and 100%), each conducted in triplicate. The collected data were analyzed using analysis of variance followed by a post hoc comparison test at a 95% confidence level. The results indicated that increasing the proportion of butterfly pea flower significantly affected the moisture content of the product (p < 0.05), with values ranging from 12.39% to 14.83%. In contrast, ash content was not significantly influenced by the treatments (p > 0.05), with values ranging from 4.21% to 4.47%, all of which met the requirements of SNI 3836:2013. Sensory evaluation revealed no significant differences among treatments in terms of color, aroma, and taste, with relatively similar hedonic scores across all samples. Overall, the formulation containing 75% butterfly pea flower was considered the most optimal, as it resulted in the lowest moisture content, stable ash content, and higher color acceptance compared to other treatments.
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 Arif Hidayat Assrorudin Assrorudin Ayu Dian Pratiwi Permatahati Ayu Dian Pratiwi Permatahati Dian Fitriarni Dwi Adi Prastyo Endang Lestari Imam Surya Permana Ira Arianti irfan cholid Julita fery fannya Martanto Martanto Natanael Hasta Pelita Asmara Nia Ananda Syaputri Ningrum Dwi hastuti Ningrum Dwi Hastuti Oktavia Omi Rani Putri Nuraini Putri Ramadhani Rina Kurniati Rois Indriawan Rois Indriawan Suryani Suryani Wike Agustin Prima Dania Yudi Maulana