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All Journal AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis Wiratani : Jurnal Ilmiah Agribisnis
Sabahannur, St
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Materials Science & Nanotechnology Social Sciences

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Journal : Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis

 1 
Peningkatan Mutu Keripik Labu Kuning (Cucurbita moschata L.) Goreng Vakum pada Berbagai Konsentrasi CaCl2 dan Suhu Pembekuan Sabahannur, St; Ralle, Andi; Rasyid, Rasmeidah; Mayastika, Eli
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis Vol 6 No 2 (2022): SEPTEMBER
Publisher : Kadiri University - Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/agrinika.v6i2.2388

Abstract

Pumpkin is one type of vegetable that is not easily damaged compared to other types of vegetables because it has thick and hard skin so it can be an obstacle to respiration. However, pumpkin requires a very large space and is less practical when stored in the form of fresh fruit. Processing pumpkin into chips is one of the efforts to diversify pumpkin products, in addition to extending shelf life it can also increase selling value. The purpose of this study was to determine the effect of CaCl2 concentration and freezing temperature on the quality of vacuum-fried pumpkin chips. The study used a two-factor Completely Randomized Design (CRD). The first factor was soaking pumpkin in CaCl2 with concentrations of 0%, 1%, 2%, and 3%. The second factor, freezing at a temperature of -10oC and -18oC. The results showed that soaking pumpkin in 1% CaCl2 solution with a freezing temperature of -10oC resulted in better quality pumpkin chips with a yield value of 28.03%, ash content of 1.69%, and fat content of 30.89%. The hedonic test of colour and taste was favoured for its crispness. The aroma was highly favoured. Labu kuning merupakan salah satu jenis sayuran yang tidak mudah rusak dibandingkan dengan jenis sayuran lainnya karena memiliki kulit yang tebal dan keras sehingga dapat menjadi penghambat respirasi. Namun demikian labu kuning membutuhkan ruang yang sangat luas dan kurang praktis apabila disimpan dalam bentuk buah segar. Pengolahan labu kuning menjadi keripik merupakan salah satu upaya diversifikasi produk labu kuning, selain dapat memperpanjang umur simpan juga dapat meningkatkan nilai jual. Tujuan penelitian  adalah  mengetahui pengaruh konsentrasi CaCl2 dan suhu pembekuan terhadap mutu keripik labu kuning goreng vakum. Penelitian  menggunakan Rancangan Acak Lengkap (RAL) dua faktor. Faktor pertama, perendaman labu kuning dalam CaCl2 dengan konsentrasi 0%, 1%, 2%, dan 3%. Faktor kedua, pembekuan pada suhu -10oC dan -18oC. Hasil penelitian menunjukkan bahwa perendaman labu kuning dalam larutan CaCl2 1% dengan suhu pembekuan -10oC menghasilkan kualitas keripik labu kuning yang lebih baik dengan nilai rendemen 28,03%, kadar abu 1,69%, kadar lemak 30,89%, dan uji hedonik terhadap warna dan rasa disukai, kerenyahan dan aroma sangat disukai.
Examining the Influence of Product Quality and Pricing on Customer Satisfaction: A Case Study of "Dange" Cake in Pangkep Regency Sabahannur, St; Maylafaizza, Salsabila; Adam, Andi Maslia Tenrisau
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis Vol 8 No 1 (2024): MARCH
Publisher : Kadiri University - Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/agrinika.v8i1.5093

Abstract

Dange Cake, a distinctive delicacy originating from the Pangkep Regency community, is crafted from primary ingredients such as black or white glutinous rice, coconut, and brown sugar. The Dange Cake enterprise has emerged as a promising venture for the local populace. This research endeavors to assess the impact of product quality and pricing on customer satisfaction levels concerning Dange Cake within the region. Employing multiple linear regression as the analytical method, the study seeks to quantify the degree of influence exerted by product quality and pricing on customer satisfaction. The investigation reveals the presence of two variants of Dange Cake, namely White Dange and Black Dange, retailed at IDR15,000 per box for each variant. The Dange Cake Sabah enterprise has succeeded in amassing a monthly revenue of IDR78,000,000, offset by a total production expenditure of approximately IDR37,647,500, thereby yielding a net profit of IDR40,352,500. A business feasibility assessment demonstrates a R/C Ratio of 2.07, underscoring the profitability and viability of the Dange Cake enterprise. Consumer perceptions pertaining to the quality and pricing of Dange Cake in Dange Sabah are overwhelmingly positive, with patrons enjoying its delectable flavor, distinctive texture, and reasonable pricing. Furthermore, commendations are extended towards product packaging and employee service, both of which receive high acclaim from consumers. The significance values associated with the product quality and pricing variables underscore their profound influence on customer satisfaction, with significance values of 0.000 <0.05.
Co-Authors Andi Maslia Tenrisau Adam Andi Ralle Dwizahra, Annisa Husniar, Husniar Mayastika, Eli Maylafaizza, Salsabila Muhammad Ikhsan Netty Netty Nikmah, Hanifa Rasyid, Rasmeidah