Article Per Year (5 Year)
p-Index From 2021 - 2026
0.562
P-Index
This Author published in this journals
All Journal Journal of Sustainable Livestock Media Peternakan
Fani Dwi Evadewi
Wijayakusuma University Purwokerto, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Veterinary

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Consumer Satisfaction with Chicken Meat Quality: Index and Importance–Performance Analysis in Kaligondang District, Purbalingga, Indonesia: Consumer Satisfaction with Chicken Meat Quality across Marketing Channels Wisnu Restu Aji; Supranoto Supranoto; Fani Dwi Evadewi
Journal of Sustainable Livestock Vol. 2 No. 2 (2026): Journal of Sustainable Livestock
Publisher : Faculty of Animal Husbandry, Wijayakusuma Purwokerto University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/jsl.v2i2.44

Abstract

Chicken meat is a primary source of affordable animal protein in Indonesia, yet the quality delivered to consumers varies with the marketing channel. This study evaluated and compared consumer satisfaction with chicken meat quality across three channels—traditional markets, mobile vendors, and chicken slaughterhouses (CSHs) in Kaligondang District, Purbalingga Regency, Central Java. We conducted a cross-sectional survey of 70 respondents selected through purposive sampling, all of whom had bought chicken meat from the three channels. We measured perceptions of product quality, price, service, and satisfaction on a five-point Likert scale across 14 indicators. We analyzed the data using the Customer Satisfaction Index (CSI) to quantify overall satisfaction and Importance–Performance Analysis (IPA) to identify priority attributes for improvement. All items were valid (r > 0.235) and reliable (Cronbach’s alpha = 0.726–0.856). CSI values were 79.89% for traditional markets (satisfied), 79.14% for mobile vendors (satisfied), and 84.76% for CSHs (very satisfied). IPA placed service speed and responsiveness in the first-priority quadrant for traditional markets; price stability was the weakest attribute for mobile vendors (conformity 79.0%); and price affordability, together with service speed, was the main gap for CSHs (conformity 84.0%) despite their superior product color, texture, and aroma. CSHs achieved the highest satisfaction, driven by standardized handling and hygiene, whereas mobile vendors excelled in interpersonal service and traditional markets in price affordability. Channel-specific strategies are recommended to close the identified importance–performance gaps and strengthen consumer loyalty.
The Effect of Adding Sappan Wood (Caesalpinia sappan L.) Powder at Different Percentages on Viscosity and Color of Cow's Milk Yoghurt Hasan Muhammad Yusuf; Soegeng Herijanto; Fani Dwi Evadewi
MEDIA PETERNAKAN Vol. 28 No. 2 (2026): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/dnyen820

Abstract

Natural colorants are increasingly sought as replacements for synthetic dyes in dairy products, and sappan wood (Caesalpinia sappan L.) is a promising source because its brazilin pigment is both intensely coloured and bioactive. This study evaluated the effect of adding sappan wood powder at different levels on the viscosity and instrumental color (L*, a*, b*) of cow's milk yogurt and identified the level giving the most favorable physical characteristics. A completely randomized design with four treatments — P0 (0%), P1 (1%), P2 (1.5%), and P3 (2% of milk weight) — and five replications was used, and data were analyzed by analysis of variance followed by orthogonal-polynomial and least-significant-difference tests. Sappan wood powder had no significant effect on viscosity (P>0.05; overall mean 418.78±62.60 cP) but a highly significant effect on color (P<0.01). Lightness (L*) decreased quadratically with increasing powder level (R² = 89.6%), while redness (a*) and yellowness (b*) increased quadratically (R² = 87.4% and 83.0%, respectively); the overall means were L* = 55.79, a* = 4.76, and b* = 15.62. The color shift is consistent with the pH-dependent behavior of brazilin during acidification, whereas the unchanged viscosity indicates that the protein gel network was not materially altered over the 0–2% range tested. Sappan wood powder can therefore be applied at up to 2% as a natural colorant that markedly enhances the red–yellow appearance of cow's milk yogurt without compromising its consistency.
Consumer Hedonic Evaluation of Beef Steak Doneness: Color, Texture, and Taste Preferences at a Casual Dining Restaurant in Purwokerto, Indonesia Alifah Lisy Syafa’at; Tri Sukmaningsih; Fani Dwi Evadewi
MEDIA PETERNAKAN Vol. 28 No. 2 (2026): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/2rrdhc13

Abstract

Beef steak doneness shapes the color, texture, and taste consumers experience at the table, yet little evidence of sensory preferences exists from Indonesian foodservice settings. This study evaluated consumers' hedonic perceptions of beef steak doneness and its associated color, texture, and taste attributes among patrons of the Sunday Barbecue restaurant in Purwokerto, Central Java, Indonesia. Data were collected between 28 June and 6 July 2025 from 40 untrained consumer panelists selected through random sampling and interviewed using a structured questionnaire based on a five-point Likert-type hedonic scale, following a descriptive survey design. Medium doneness was the most preferred level (37.5%, n = 15), followed by well done (25.0%, n = 10), medium rare (22.5%, n = 9), and medium well (15.0%, n = 6); no respondent selected rare (0%). For the associated sensory attributes, reddish-brown color (merah kecoklatan) was preferred by 55.0% of respondents (weighted score 149 of a possible 200), moderately chewy texture (cukup kenyal) by 45.0% (weighted score 136), and a very tasty flavor (sangat enak) by 42.5% (weighted score 163). Most respondents were female (55.0%), aged 18–24 years (67.5%), and visiting the restaurant for the first time (57.5%). Taste received the highest weighted hedonic score among the three sensory attributes, followed by color and then texture, indicating that flavor is the primary driver of steak acceptability at this restaurant, while the preferred reddish-brown color and moderately chewy texture converge with the medium doneness level, at which surface browning from the Maillard reaction coexists with a moist, pink interior. These findings provide restaurant operators with an evidence base for cooking-standard operating procedures, staff training, and menu communication targeted at the dominant medium-doneness preference.
Co-Authors . Supranoto Alifah Lisy Syafa’at Hasan Muhammad Yusuf Soegeng Herijanto Tri Sukmaningsih Wisnu Restu Aji