Article Per Year (5 Year)
p-Index From 2021 - 2026
1.152
P-Index
This Author published in this journals
All Journal Jurnal Gizi dan Pangan Jurnal Manajemen dan Agribisnis Jurnal Teknologi Pangan dan Gizi Bulletin of Electrical Engineering and Informatics Agrointek Gontor AGROTECH Science Journal Jurnal Agroindustri Jurnal Ilmiah Teknik Industri Riau Journal of Empowerment JURNAL PANGAN Jurnal Pengabdian kepada Masyarakat Teknologi dan Industri Pertanian Indonesia
Mardhiyyah, Yunita Siti
Teknologi Industri Pertanian, Universitas Internasional Semen Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Public Health Social Sciences Other

Published : 18 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : Agrointek

 1 
MASA SIMPAN ANEKA SAMBAL DARI BAHAN NABATI MENGGUNAKAN METODE ACCELERATED SHELF LIFE TESTING: KAJIAN LITERATUR Yunita Siti Mardhiyyah; Irawati Ningsih
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9290

Abstract

Sambal or sauce is a supplementary ingredient that dominates the market. But, many products do not include an expiration period. Sambal sauce generally can not be consumed once, so it needs storage to be more durable. The main damage is characterized by changes in physical, chemical, biological, and organoleptic characteristics. Various studies on the shelf life of chili sauce have been carried out, so the purpose of this study is to identify, analyze, and compare literature sources in the form of research results that show the effect of temperature differences on the chemical, microbiological and organoleptic properties of various chili sauces, so it is expected to be useful for serve as a reference for efforts to control damage to sauces or chili sauce by making the best storage. There are 5 groups of chili sauce, they are chili sauce, tomato sauce, onion chili sauce, fruit sauce, and andaliman sambal. The chili sauce is stored in three different temperatures (low, room and high temperatures) with the Accelerated Shelf Life Test (ASLT) method and Arrhenius model. Based on the results of the study, there is a low temperature storage of chili sauce last longer than room temperature and high storage that is 34-170 days. Whereas at room temperature and high temperature storage each lasted for 23-98 days and 21-54 days.
THE STUDY OF NUTRITIONAL VALUE FROM GRESIK TRADITIONAL FOOD PRODUCTS Yunita Siti Mardhiyyah
AGROINTEK Vol 13, No 1 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i1.4863

Abstract

Gresik is well known as one of the Islamic based tourism towns in East Java. This Islamic tourism encourages the development of typical souvenirs business in Gresik especially in food sector. Some Gresik traditional food are often used as souvenirs, such as pudak, jubung, and ayas. High sale promotes product innovation, especially in terms of taste creations, preservation / shelf life, as well as packaging. Unfortunately, these product innovation have not been supported with information related to product nutritional value. The nutritional value is important, considering the usage of information in food labelling as well as for the materials, process and packaging basic innovation. The study of Gresik traditional food nutritional value products consists of two stages, they were field-related observation and laboratory testing. Field observations were done to obtain information on raw materials and production processes from pudak, jubung and ayas. As for the test of nutritional value was done by proximate test. The results showed that pudak has moisture content (55.6%) twice higher than jubung and ayas (25.0% and 22.7%, respectively). All three products have a low fat content, which was below 1.0 g per serving. The protein content is also relatively low, i.e. only 2.1-2.8%. All three of these products are carbohydrate sources with the amount of 40.8-73.4% which gives a caloric amount of 120-185 kcal per serving. Implementation of nutritional information in food label could also give added value to the product.
The influence of jenang ayas label and packaging on customer purchase decision Yunita Siti Mardhiyyah; Sekarsari Utami Wijaya; Dyah Satiti; Nur Lailatus Sa'diyah
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.15789

Abstract

Jenang ayas is ethnic food from Gresik, East Java, Indonesia. Recently, jenang ayas are still packaged using improvised packaging, and the information conveyed regarding the product is still lacking. Even though the label information on the packaging can attract consumers' attention in making purchases, packaging will not only serve to protect the product but also as a means of promotion to increase the selling value of the product and influence the customer purchase decision. Therefore, this study aimed to examine the influence of the jenang ayas label and packaging that affect the customer purchase decision. A quantitative method with a descriptive approach was adopted following 179 responses to the online questionnaire. The finding revealed that the independent variables (label and packaging of jenang ayas) positively affected the dependent variable (customer purchase decision) both partially and simultaneously. The influence of food labels was greater than the packaging, with a value of 0.200 compared to 0.119. Label information, especially the expiration date, becomes an important factor in the jenang ayas product based on consumer choice. This study result provides useful insight into strategies for producing jenang ayas as Gresik food souvenir products in the Asian business.
Co-Authors Adhitya Febriansyah Ahmad Musonnif Dzulfikri Ahmad Rusdiansyah Anindita Adikaputri Vinaya Anisah Firdausiah Oktarilivyana Anni Rahmat Aurillia Iftitah Putriana Revanggi - Azmi Alvian Gabriel Boer, Meidina Kalse Budi Nurtama C Hanny Wijaya Dana Marsetya Utama Dyah Satiti Eka Nur Fadilah Hans Febrianto Setyo Irawati Ningsih Irvan Adhin Cholilie Lailatul Hidayah MADE ASTAWAN Maulin Masyito Putri Meidina Kalse Boer Muhammad Faisal Ibrahim Muhammad Faisal Ibrahim Muhammad Faisal Ibrahim, Muhammad Faisal Nasution, Zuraidah Ngatini Nugrahani, Elita Fidiya Nur Lailatus Sa'diyah Rasyidi, Mohammad Arif Rizky Noviasri Rofi’ah, Ainur Sekarsari Utami Wijaya Taufiqotul Bariyah Ummatin, Kuntum Khoiro Yulia Nur Rohmawati