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All Journal CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry) Jurnal Pangan dan Agroindustri Seminar Nasional Teknologi Informasi Komunikasi dan Industri ALKIMIA : Jurnal Ilmu Kimia dan Terapan Jurnal Ilmiah RESPATI Jurnal Teknologi Pertanian Gorontalo Jurnal Abadimas Gorontalo Jurnal Pengabdian Masyarakat Indonesia Jurnal Pengabdian Masyarakat Bangsa Jurnal RIVDA Journal of The Indonesian Society of Integrated Chemistry
Prendika, Wimpy
Institut Teknologi Perkebunan Pelalawan Indonesia
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DESAIN KEMASAN BUBUK MINUMAN JAHE MERAH PADA UMKM BAKTI USAHA MENGGUNAKAN METODE KANSEI ENGINEERING Nasirly, Riri; Prendika, Wimpy; Maryetni, Hermita
Seminar Nasional Teknologi Informasi Komunikasi dan Industri 2023: SNTIKI 15
Publisher : UIN Sultan Syarif Kasim Riau

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Abstract

Desain kemasan merupakan salah satu bentuk dalam menarik konsumen, pemilihan desain kemasan yang tepat akan meningkatkan penjualan sebuah produk. Kemasan memainkan peran penting untuk membedakan produk dan menarik minat konsumen, terutama dalam era kompetisi yang semakin ketat. Fokus penelitian ini pada bubuk bandrek jahe merah dari UMKM Bakti Usaha. Kemasannya masih sederhana masih belum memenuhi preferensi dan harapan konsumen. Tujuan penelitian ini adalah untuk merancang kembali kemasan produk bandrek jahe merah dari UMKM Bakti Usaha berdasarkan preferensi konsumen menggunakan metode Kansei Engineering. Hasil penelitian menunjukan kata kansei yang terpilih dari kuisioner semantic diferentiall I yaitu informatif, praktis, aman, unik, berwarna, kompleks, ramah lingkungan, dan rapi. Hasil rancangan yang terpilih untuk desain kemasan bubuk bandrek jahe merah yaitu terbuat dari bahan plastik berbentuk botol dengan label sticker dan berwarna transparan. Desain kemasan yang terpilih yaitu kemasan yang terbuat dari bahan plastik, bentuk botol, dengan label sticker, dan berwarna trasnparan. Pada desain kemasan bubuk bandrek jahe merah, elemen yang paling penting bagi konsumen adalah bentuk (35,143), label (34,325), bahan (20,062) dan warna (10,469).   
Pengaruh Substitusi Tepung Daun Kelor pada Pembuatan Dimsum sebagai Sumber Gizi Yulianti, Hesti; Nasution, Fachri Ibrahim; Rahman, Arief Fazlul; AR, Reiza Mutia; Prendika, Wimpy; Adiba, Iffadhiya Fathin
JTPG (Jurnal Teknologi Pertanian Gorontalo) Vol 10 No 2 (2025): Jurnal JTPG (November)
Publisher : PROGRAM STUDI MESIN DAN PERALATAN PERTANIAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jtpg.v10i2.1503

Abstract

Moringa plants have high nutritional content, especially in the leaves, so they have benefits for human health. Various innovations in food processing technology utilize moringa not only as a vegetable but can be processed into various forms of processed food, one of which is dimsum. Dimsum based on moringa leaf flour is a new food product where moringa leaves have a role as fortification to fulfill nutrition in food. Based on the description, this study was conducted to determine the effect of moringa leaf flour substitution (5%, 10%, 15%) on the quality and sensory properties of dim sum. This study used a research design model used was an experimental with a completely randomized design (CRD) of one factor, namely the formulation of moringa leaf flour with 3 replications. The treatment in this study was the substitution of moringa leaf flour and tapioca flour with a formulation of 5%:95% (D132), 10%:90% (D231), and 15:85% (D213). The analysis included organoleptic testing with hedonic tests by 20 untrained panelists and proximate testing. The best sensory test results for 5% moringa leaf flour substitution had a significant effect on the sensory evaluation assessment of appearance 3,73 , flavor 3,45 , aroma 3,68 and texture 3,65. The proximate test results for 5% moringa leaf flour substitution obtained a protein value of 12.69%, fat 1.32%, ash content 1.2%, moisture content 66,11% and carbohydrate 18.68%
Co-Authors Adiba, Iffadhiya Fathin AR, Reiza Mutia Arief Fazlul Rahman, Arief Fazlul Arrozi, Nursyam Arsi, Fadli Arsy, Fadly Dedri Syafei Imelda Yunita Maryetni, Hermita Mutia AR, Reiza Mutia, Reiza Nasirly, Riri - Nasution, Fachri Ibrahim Prasetyo, Rahmat Joko Rannando, Rannando Reiza Mutia Silalahi, Cecilya Wahyudin, Cecep Ijang Yuli Andriani Yulianti, Hesti Yulius Saprianus Dala Ngapa