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Ayu Dian Pratiwi Permatahati
Politeknik Negeri Ketapang
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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.
Analisis Break-Even Point (BEP) UMKM Bakso Goreng A.M. di Kabupaten Ketapang Kiki Amelia; Irfan Cholid; Assrorudin Assrorudin; Ayu Dian Pratiwi Permatahati; 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.v5i1.1551

Abstract

This study aims to analyze the financial feasibility of A.M. fried meatballs MSMEs in Ketapang Regency. This study uses a qualitative descriptive method with direct observation techniques and interviews with business actors. The results of the study indicate that the total operational costs of the business are Rp38,047,000 per month, consisting of fixed costs of Rp 4.050.000 and variable costs of 23.974.000. The production volume reaches 7,200 pcs with a selling price of Rp10,000 per pc, resulting in a total revenue of Rp72,000,000 per month. The cost of production is Rp 5.284,30 per pc with a profit per pc of Rp4.715,70. The BEP value is 607 pcs per day or  pcs 18.210 per month, while the B/C Ratio is 1.87. Based on these results, the A.M. Fried Meatballs business is considered feasible to run and develop. Keywords: MSME, fried meatballs, break-even analysis, operating expense, contribution margin, margin of safety.
Co-Authors Assrorudin Assrorudin Dian Fitriarni Imam Surya Permana irfan cholid Kiki Amelia Ningrum Dwi hastuti Nurimansyah Nurimansyah Rois Indriawan Suryani Suryani