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All Journal Journal of Functional Food and Nutraceutical Budimas : Jurnal Pengabdian Masyarakat Jurnal Teknologi Pangan dan Industri Perkebunan Jurnal Teknologi dan Mutu Pangan
Fitriarni, Dian
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Journal : Jurnal Teknologi Pangan dan Industri Perkebunan

 1 
Pengaruh Penambahan Serbuk Daun Kelor (Moringa oleifera) Terhadap Komposisi Proksimat, Kadar Fenol, dan Evaluasi Sensoris Selai Daun Kelor Fitriarni, Dian; Nova Zulfahmi, A.; Assrorudin, Assrorudin; Ramadani, Dila
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1665

Abstract

A healthy lifestyle prioritizes nutritious sources to be processed into products that are common and liked by the public, such as processing Moringa leaves into jam. This is an effort to reduce malnutrition rates. The method for processing Moringa leaf jam refers to the general jam processing process, but is quite difficult because of the different characteristics of Moringa leaves and fruit. This experimental research aims to develop techniques for processing jam made from Moringa leaves, evaluating proximate tests, phenol content and sensory properties. The test samples consisted of jam with different percentages of Moringa leaf powder P0 (control), P1 (1%), P2 (1.5%), and P3 (2%). Data processing uses ANOVA (p>0.05). There was an increase in ash content, protein, fat and fiber content although there was no significant difference. Ash content increased from control 0.847% to 3.65% (P3) as well as protein from 1.323% (control) to 2.078% (P3). Fat increased from 1.121% (P1) to 1.126% (P3), the fiber percentage showed the lowest control value changed to 1.22% (P1) to 1.54% (P3). There is a decrease in water content and carbohydrate content. Water content from 34.19% (P1), 33.86% (P2), to 33.43% (P3) while carbohydrates from 58.86% (P1), 58.98% (P2), and 56.79 % (P3) with the highest value in controls (62.65%). Overall acceptance of Moringa leaf jam products by panelists received a score between 4.2-6.95 in terms of aroma, taste, texture and taste, getting a response of liking to very liking, while the color decreased with increasing percentage of Moringa leaf powder.
SStrategi Pemasaran Stik Ale-Ale (Meretrix Spp) Produksi Kub Wida Mantolo Sebagai Produk Unggulan Kabupaten Ketapang Assrorudin, Assrorudin; Fitriarni, Dian; Indriawan, Rois; Putri Dwiyanti , Agus
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1672

Abstract

This study aims to identify the factors of strengths, weaknesses, opportunities, threats, and determine an effective strategy for marketing Stick Ale-Ale produced by KUB Wida Mantolo. The research uses SWOT and QSPM analysis methods. The main strength factor is that the food product is different from other UKM, with a score of 0.137, while the biggest weakness is the lack of product variety in terms of taste, with a score of 0.135. The biggest opportunity factor is that KUB Wida Mantolo uses online order services, scoring 0.241, while the biggest threat is that  customers choose food products from KUB Wida Mantolo based on meticulousness, with a score of 0.220. Based on the analysis of internal and external factors, four  strategies are recommended for marketing Stick Ale-Ale by KUB Wida Mantolo: (1) Utilizing e-commerce applications to expand the online market. (2) Increasing product flavor variety. (3) Partnering with online transportation services. (4) Maintaining service and product quality. The top priority result from the QSPM (Quantitative Strategic Planning Matrix) analysis is utilizing e-commerce applications, with a TAS score of 5.800.  
Co-Authors Adha Panca Wardanu, Adha Panca Arianti, Ira Arianti Assroruddin, Assroruddin Assrorudin, Assrorudin Hastuti, Ningrum Dwi Hertalena, Hertalena Indriawan, Rois irfan cholid Martanto . Nova Zulfahmi, A. Putri Dwiyanti , Agus Ramadani, Dila Zulfahmi, A. Nova