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All Journal El-Hayah : Jurnal Biologi Industria: Jurnal Teknologi dan Manajemen Agroindustri JAGO TOLIS : Jurnal Agrokompleks Tolis
Yustina, Ita
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Other

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Effect of White and Black Rice Addition on Robusta Coffee Powder and Brews Characteristics Yustina, Ita; Abadi, Farid R.
El-Hayah : Jurnal Biologi Vol 6, No 3 (2017): EL-HAYAH (VOL 6, NO 3,September 2017)
Publisher : Department of Biology Science and Technology Faculty UIN Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/elha.v6i3.4496

Abstract

The processing methods of coffee bean are various in different regions in Indonesia. One of the methods is by adding the material of coffee bean with other ingredients such as rice. This research was aimed to investigate the effect of adding white and black rice into the yield and quality of robusta coffee within its powder and brews. The experiment used the completely randomized design, with three treatments  namely: pure coffee; coffee+white rice; and coffee+black rice. Observation parameters consisted of: rendement;color; organoleptical properties; and antioxidant activity. The results showed that the addition of black or white rice (30%) did not affected the yield, pannelist's preference for color, and the bitter level of coffee brews. However, the addition of white or black rice had a significant effect on the degree of lightness and the antioxidant activity of the coffee powder, also the panelist's preference for the aroma and taste for coffee brews. The black rice addition showed to be more preferred which  scored 3.18 for aroma and 3.55 for taste than white rice addition in coffee brews. Moreover, the color of the coffee powder of coffee + black rice became brighter (L = 35), and the antioxidant activity was increased to reach 44.74% as the highest among other treatments. The black rice addition could be used to improve the antioxidant activity of the commercial robusta coffee powder and brews with fairly consumer acceptance. 
Teknik Perkecambahan Terhadap Jumlah Pertumbuhan Benih Kopi Robusta (Coffea Canephora) Gustian, Meko; Wulandari, Sri; Anggraini, Septiana; Yustina, Ita
JAGO TOLIS : Jurnal Agrokompleks Tolis Vol 4 No 2 (2024): Mei
Publisher : Universitas Madako Tolitoli

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56630/jago.v4i2.562

Abstract

Penyedian benih yang bermutu, terjangkau dan tersedia dalam jumlah yang cukup merupakan tahap awal untuk meningkatkan produksi kopi. Tanaman kopi Robusta dapat diperbanyak dengan cara generatif untuk menyediakan bibit sebagai batang bawah. Pengujian daya perkecambahan benih kopi perlu dilakukan karena banyak teknik yang dapat digunakan. Penelitian ini bertujuan untuk melihat laju pertumbuhan perkecambahan benih kopi robusta dengan berbagai teknik. Rancangan percobaan yang digunakan dalam penelitian ini ialah Rancangan Acak Lengkap yang terdiri dari satu faktor yaitu teknik perkecambah yang terdiri dari 4 perlakuan (Diatas Pasir, Diatas Kertas, Plastik Antar Kertas dan Antar Kertas). Setiap perlakuan dilakukan Lima kali ulangan sehingga didapat 20 unit percobaan dengan masing-masing percobaan terdiri dari 30 biji kopi Robusta. Parameter yang diamati meliputi persentase daya tumbuh, jumlah benih yang tumbuh, kecepatan benih tumbuh dan persentase benih yang tumbuh berdasarkan media semai. Pengamatan dilakukan selama 11 minggu. Hasil pengamatan dianalisis menggunakan uji F taraf 5% dan jika berpengaruh maka akan dilanjut menggunakan uji BNT. Laju pertumbuhan tertinggi setiap minggu yaitu pada perlakuan teknik diatas pasir (top of sand) sebesar 26.20 kecambah, dilanjutkan teknik plastik antar kertas (plastic between paper) yaitu, 23.20, kemudian teknik antar kertas (between papers) dan diatas kertas (top of paper) dengan persentase laju pertumbuhan kecambah sebesar 13.20 dan 12.20.Kata Kunci : Kopi Robusta, Teknik Kecambah, Jumlah Pertumbuhan
Healthy Food Consumer Segmentation for Targeting and Positioning New Product Slimming Jelly Yustina, Ita; Purwadi, Didik; Khuriyati, Nafis
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.4

Abstract

AbstractThis study aims to determine market segments, market targets, and market positioning of slimming jelly using the segmentation analysis on healthy food consumer. The respondents used in this study were the consumers who regularly consume healthy food at least once per week within the last two months. The number of samples is 204 respondents. The consumer segmentation is done based on several variables including demographic aspects, motivation, consumption consistency, social tendencies, and attitudes towards new products. The segmentation analysis is carried out using the K-means non-hierarchical clustering method. The method splits the customers into three significantly different clusters at the 0.05 level, namely the adolescent age segment, which has attention to body shape, the adult segment which focus on body weight control, and the adults' segment which are not interested on body weight control. Based on the principle of selective specialization, the target market for slimming jelly is in clusters 1 and 2, with slimming jelly is positioned as a hunger delaying food that claimed to be high in fiber and low in calories so that it is suitable for health and can be used in diet programs.Keywords: healthy food, positioning, segmentation, slimming food, targeting Abstrak Tujuan penelitian ini adalah menentukan segmen pasar, target pasar, dan positioning produk slimming jelly melalui segmentasi konsumen healthy food. Sampel yang digunakan adalah pengkonsumsi healthy food secara rutin minimal 1 kali per minggu dan terakhir melakukan konsumsi dua bulan yang lalu. Jumlah sampel sebanyak 204 responden. Segmentasi berdasarkan pada variabel dari aspek demografis, motivasi, konsistensi konsumsi, kecenderungan sosial, dan sikap terhadap produk baru. Analisis segmentasi menggunakan metode K-means non hierarchical clustering menghasilkan tiga klaster pasar yang berbeda secara siginifikan pada taraf 0,05, yaitu segmen usia remaja yang memiliki perhatian terhadap bentuk badan, segmen dewasa yang memiliki tujuan manajemen berat badan, dan segmen dewasa yang kurang memiliki motivasi manajemen berat badan. Target pasar slimming jelly berdasarkan prinsip selective specialization adalah pada klaster 1 dan 2 dengan positioning slimming jelly sebagai makanan selingan penunda lapar yang memiliki klaim tinggi serat dan rendah kalori sehingga baik untuk kesehatan dan dapat digunakan untuk membantu program diet.Kata kunci: healthy food, positioning, segmentasi, slimming food, targeting 
Co-Authors Abadi, Farid R. Didik Purwadi Gustian, Meko Nafis Khuriyati Septiana Anggraini, Septiana Sri Wulandari