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All Journal Jurnal Teknologi Dan Industri Pangan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat JURNAL PANGAN Canrea Journal: Food Technology, Nutritions, and Culinary Journal Journal of Integrated Agribusiness Jurnal Abdi Insani Gagasan Pendidikan Indonesia International Journal of Multidisciplinary: Applied Business and Education Research Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Journal of Applied Agricultural Science and Technology Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Riwayat: Educational Journal of History and Humanities
Andi Early Febrinda
Department Of Food Quality Assurance Supervisor, College Of Vocational Studies, IPB University, Bogor, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Implementation of the Lamikro Application in the Preparation of J'Ramy Farm Financial Statements in accordance with SAK EMKM Pratiwi, Ratih; Dahliani, Lili; Febrinda, Andi Early; Merdekawati, Eka
International Journal of Multidisciplinary: Applied Business and Education Research Vol. 4 No. 9 (2023): International Journal of Multidisciplinary: Applied Business and Education Rese
Publisher : Future Science / FSH-PH Publications

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/ijmaber.04.09.29

Abstract

J'Rami Farm is a dairy farm located in Bogor. In financial management, the owner manually records sales transactions of milk, dairy products as well as expenditures for the purchase of feed, tofu dregs and employee salaries. Meanwhile, expense transactions for overhead costs such as electricity costs, fuel costs, depreciation costs and trade receivables have not been recorded routinely and completely. This causes the financial condition is not known with certainty, because every month the owner has not made a financial report. The purpose of this study was to analyze the implementation of the Lamikro application (micro business accounting reports) in the presentation of financial statements based on SAK EMKM. The Lamikro application is an application created by the Ministry of Cooperatives and SMEs which is expected to assist business people in making financial reports independently and according to SAK EMKM standards. The research methodology used in this study is a qualitative method through interviews and observations. The results showed that the use of the Lamikro application was able to help J'Rami Farm to present bankable financial reports and in accordance with Accounting Standards. The obstacle faced by the owner in using the application is the lack of understanding of accounting, while the limitation of the Lamikro application is that the user cannot edit and add accounts that match the business character of a business.
Persepsi Konsumen dan Strategi Masuk Pasar untuk Produk Tepung Bumbu Serbaguna Berbasis MOCAF yang Inovatif: Consumer Perception and Market Entry Strategy for a Novel MOCAF-Based All-Purpose Seasoning Hastati, Dwi Yuni; Fajri, Aulia Irhamni; Febrinda, Andi Early; Anggarkasih, Made Gayatri; Trianawati, Mrr Lukie; Fatimah, Ai Imas Faidoh; Sarastani, Dewi; Mariyani, Neny; Adzkiya, M Agung Zaim; Suhaima, Nurafi Razna; Hapsari, Rianti Dyah; Nurwitri, Caecillia Chrismie; Ladystia, Syakilah Nawal; Prananingrum, Disty Isbiyanti
Journal of Integrated Agribusiness Vol 7 No 1 (2025): Journal of Integrated Agribusiness
Publisher : Jurusan Agribisnis, Fakultas Pertanian, Perikanan dan Kelautan Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/jia.v7i1.6270

Abstract

This study aims to analyze consumer perceptions and preferences regarding a novel all-purpose seasoning based on Modified Cassava Flour (MOCAF) and to formulate an effective market entry strategy. A descriptive quantitative research design was employed, combining sensory evaluations and structured consumer surveys. Sensory evaluation involved 35 panelists who compared the MOCAF-based seasoning with two commercial brands, assessing attributes including taste, aroma, texture, and overall appearance. Results from the consumer survey indicated positive perceptions of the MOCAF-based seasoning, with respondents rating it favorably in terms of taste (74%), aroma (75%), and overall appeal (70%). However, price sensitivity emerged as a significant concern, with approximately 23% of respondents highlighting affordability as an issue. Demographic factors, especially education level and occupation, significantly influenced consumer perceptions. Housewives, in particular, showed greater awareness and familiarity with the product. Based on these findings, an integrated market entry strategy was developed, emphasizing market segmentation, targeting health-conscious households, particularly mothers and homemakers, and positioning the product as a healthier, gluten-free alternative to conventional seasonings. The study further recommends the implementation of educational campaigns, partnerships with influencers, and product sampling programs to enhance product awareness and build consumer trust. This research contributes to the existing body of literature on functional foods, particularly regarding sustainable local food innovations in emerging markets. The results provide practical insights for producers aiming to introduce MOCAF-based products to broader markets.
Application of Appropriate Technology in Optimizing Tilapia Hatchery in Fish Farmer Groups in Pudak Payung Village, Semarang Ratnawati, Beata; Sayekti, Ayutyas; Febrinda, Andi Early; Indriastuti, Cecilia Eny; Wicaksono, Sandy Satria
Riwayat: Educational Journal of History and Humanities Vol 7, No 4 (2024): October, Social Issue and Education
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jr.v7i4.41808

Abstract

This program aims to implement appropriate technology, specifically, the Recirculating Aquaculture System (RAS), to optimize tilapia breeding in the fish farmer groups in Pudak Payung Village, Semarang. The RAS technology is applied to improve efficiency, effectiveness, and productivity in the breeding process, hoping to enhance fish seed quality and survival rate. The results show that this technology has reduced water usage, and decreased seed mortality rates. The training provided has also improved the knowledge and skills of farmers in managing the RAS system and water quality. The level of satisfaction among the served community is extremely high, although challenges related to excellent seeds, access to capital, marketing, and harvest management still pose some obstacles. In conclusion, RAS technology has great potential to improve the welfare of tilapia farmers, but further support from the government, academics, and stakeholders is needed for the sustainability and development of the program.
STRATEGI PERBAIKAN KEMASAN PRODUK BERAS SEHAT SEBAGAI MEDIA PROMOSI KAMPUNG WISATA TEMATIK MULYAHARJA Gayatri Anggarkasih, Made; Early Febrinda, Andi; Imas Faidoh Fatimah, Ai; Zaim Adzkiya, M. Agung; Mariyani, Neny; Lukie Trianawati, Mrr.; Yuni Hastati, Dwi; Sarastani, Dewi; Dyah Hapsari, Rianti; Razna Suhaima, Nurafi; Irhamni Fajri, Aulia; Putri Salshabila, Lintang; Fatimah Madania, Kanaya; Fidella, Aliya
Jurnal Abdi Insani Vol 11 No 4 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i4.2070

Abstract

Mulyaharja Village, South Bogor, has an organic agrotourism destination called AEWO Mulyaharja. KTD Lemah Duhur, a local farmer group, produces organic rice and healthy rice. Organic rice has been certified and packaged well. However, healthy rice which is more productive than organic rice does not yet have good packaging and labeling. This community service aims to improve the quality and marketing of healthy rice through vacuum packaging and informative labeling. This study involved surveys, focus group discussions, laboratory experiments, and the design of attractive and informative labels. Results showed that vacuum packaging effectively maintained the quality of rice and the new label increased the appeal of the product and could be a promotional medium for AEWO Mulyaharja. However, higher production costs due to vacuum packaging led to elevated selling prices, which affected consumer interest. This study recommends further research on cost-effective packaging materials and exploring potential markets for premium-priced healthy rice products.
Organoleptic Analysis, Quality Requirement, And Color Determination of Tilapia Nuggets with Eleutherine palmifolia Extract Coating Anggarkasih, Made Gayatri; Febrinda, Andi Early; Adzkiya, M Agung Zaim; Khasanah, Khaula Azizah Nur; Rahman, Rama Salsabila; Maulani, Siti Patimah Zahro
Journal of Applied Agricultural Science and Technology Vol. 7 No. 4 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i4.151

Abstract

Nuggets are a product that should be stored frozen, but nuggets are often sold at inappropriate temperatures, causing physical changes such as pale color. Dayak onion extract can improve color appearance and provide added antioxidant value to tilapia nuggets. Quality testing of tilapia nuggets with Eleutherine palmifolia (Dayak onion) extract coatings has been investigated. The objectives of this research are to apply Dayak onion extract to improve the appearance of tilapia nuggets and to obtain tilapia nuggets with Dayak onion extract that meets SNI requirements. The results of organoleptic tests showed that panelists preferred tilapia nuggets with Dayak onion extract over commercial controls and nuggets. The panelists preferred tilapia nuggets with 100 ppm ethanol extract and 10000 ppm aqueous extract, both continued to the SNI conformity test. The sensory evaluation results based on SNI showed that the appearance of the tilapia nuggets with 100 ppm ethanol extract was significantly different. Adding Dayak onion extract to tilapia nuggets affected the lightness and yellowness of tilapia nuggets and gave a 'moderate orange' color to the tilapia nuggets with ethanol and aqueous extract. The selected tilapia nugget with 100 ppm aqueous Dayak onion extract meets all chemical, microbiological, and sensory requirements as SNI 7758:2013 concerning fish nuggets. Tilapia nuggets with Dayak onion extract had a brighter Moderate orange color and were preferred by panelists compared to controls and commercial fish nuggets that were moderate dark orange. Applying Dayak onion extract on tilapia nuggets can improve the appearance and it potentially contains natural antioxidants.
A multi-method sensory approach to characterize pasteurized ready-to-eat sausages in the Indonesian market: From attribut escreening totemporal dynamics Shaski Ghina Nurfauziyah; Dase Hunaefi; Faleh Setia Budi; Rifa Adawiyah Atmawanjaya; Dewi Sarastani; Andi Early Febrinda; Mrr. Lukie Trianawati; Rianti Dyah Hapsari; Philipp Lawrence Fuhrmann; Iryna Smetanska
jurnal1 VOLUME 9 ISSUE 1, JUNE 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i1.1878

Abstract

Ready-to-eat (RTE) sausages have become increasingly popular in the Indonesian market due to changing consumer preferences and growing demand for convenient, high-quality protein sources and innovative food products. However, comprehensive sensory studies evaluating these products in the local context remain limited. This study aimed to characterize the sensory attributes and temporal flavor dynamics of five commercial pasteurized RTE sausage brands using a multi-method sensory approach. A total of 144 untrained consumers participated in a Check-All-That-Apply (CATA) and 24 trained panelists conducted Temporal Dominance of Sensations (TDS) evaluations. CATA results revealed distinct sensory profiles among products, with Product 4 showing the strongest alignment with the ideal profile, and Product 2 receiving the highest overall liking score. TDS results further complemented these findings, where Product 2 showed a more prolonged and intense meaty flavor. Product 4 displayed more dynamic sensory transitions during mastication, whereas the lower-liked Product 5 exhibited less intense and less clearly defined dominance patterns. Penalty analysis identified fishy aroma, starchy flavor, and bitter aftertaste as key drivers of disliking. The integration of CATA and TDS sensory data highlights not only which attributes are important, but also how and when they are perceived. These findings may support future food product reformulation and sensory-driven innovation to improve consumer acceptance of innovative RTE protein products.
Co-Authors Beata Ratnawati Dase Hunaefi Dewi Sarastani Dewi Sarastani Dyah Hapsari, Rianti Fajri, Aulia Irhamni Faleh Setia Budi Fatimah Madania, Kanaya Fatimah, Ai Imas Faidoh Fidella, Aliya Hadiningtias, Primanisa Hapsari, Rianti Dyah Hastati, Dwi Yuni Husyairi, Khoirul Aziz Imas Faidoh Fatimah, Ai Indriastuti, Cecilia Eny Iryna Smetanska Khasanah, Khaula Azizah Nur Ladystia, Syakilah Nawal Lili Dahliani Lukie Trianawati, Mrr. M. Agung Zaim Adzkiya M. Atta Bary Madania, Kanaya Fatimah MADE ASTAWAN Made Gayatri Anggarkasih Mariyani, Neny Maulani, Siti Patimah Zahro Merdekawati, Eka Mrr. Lukie Trianawati Nancy Dewi Yuliana Nurwitri, Caecillia Chrismi Philipp Lawrence Fuhrmann Prananingrum, Disty Isbiyanti Prayudani, Ayu P G Putri Salshabila, Lintang Rahman, Rama Salsabila Razna Suhaima, Nurafi Rianti Dyah Hapsari Rifa Adawiyah Atmawanjaya Salshabila, Lintang Putri Sandy Satria Wicaksono sayekti, ayutyas Shaski Ghina Nurfauziyah Suhaima, Nurafi Razna Tasya Nurfadila Trianawati, Mrr Lukie Trianawati, Mrr. Lukie Tutik Wresdiyati Yuni Hastati, Dwi Zaid Mustafa Kamil