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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Pengabdian Masyarakat Asia Bioscientist : Jurnal Ilmiah Biologi
Prayudanti, Adhania Andika
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Immunology & microbiology Social Sciences Other

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Accompaniment in Determining the Cost of Goods Sold (COGS) And Product Branding at D'zegerrr As a Micro Small and Medium Enterprise Sari, Rika Puspita; Shanty, Ratna Nur Tiara; Prayudanti, Adhania Andika
Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2024): Jurnal Pengabdian Masyarakat
Publisher : Institut Teknologi dan Bisnis Asia Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32815/jpm.v5i2.2284

Abstract

Purpose: This study aims to assist the MSME "D'Zegerrr" in improving their Cost of Goods Sold (COGS) determination, product branding, and social media optimization. Established during the Covid-19 pandemic, "D'Zegerrr" produces traditional herbal drinks but faces challenges in accurately calculating COGS and creating a strong brand presence. Method: Analyzing current production costs, refining the COGS calculation using the Full Variable Costing method, improving product branding with a suitable slogan and packaging, and optimizing social media usage. Practical Applications: Practical applications of the study include helping the business better understand cost components, enhance brand identity, and increase engagement on social media platforms. Conclusion: The results show that by recalculating the COGS, "D'Zegerrr" can price their products more accurately, ensuring a fair profit margin. Additionally, the adoption of the slogan "Your health comes first" and the use of social media for brand promotion have increased customer awareness, positioning the MSME for greater market success.
Pengaruh proporsi umbi bit (Beta vulgaris L.) dan buah jambu biji (Psidium guajava L.) terhadap sifat kimia dan organoleptik slice jam Gultom, Sinta Febriyanti; Handarini, Kejora; Prayudanti, Adhania Andika
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5916

Abstract

Slice jam is an innovative product that transforms jam into sheet form, emphasizing practicality. Beetroot is known for its high antioxidant content but is often less favored due to its earthy taste and aroma. To mask this flavor, it is combined with guava, which has a more appealing taste and aroma, as well as a higher vitamin C content compared to other fruits. The aim of this research is to determine the best combination ratio between beetroot puree and guava puree to produce slice jam with favorable chemical test and organoleptic properties. The research method is an experimental laboratory study, using a Completely Randomized Design with one factor consisting of four treatments. The treatments are different ratios of beetroot purée to guava puree: B1J1 (90% : 10%), B2J2 (70% : 30%), B3J3 (50% : 50%), and B4J4 (30% : 70%). Each treatment is repeated three times. The testing parameters include chemical tests for moisture content, fiber content, total soluble solids, and vitamin C content, as well as organoleptic tests assessing color, taste, aroma, and texture. The best research results were found in the jam slice with a proportion of beetroot and guava puree at 30%:70%. Increasing the proportion of guava puree and decreasing the beetroot puree resulted in higher levels of crude fiber, total dissolved solids, vitamin C content, taste, aroma, color, and texture, but decreased the water content.
Pengaruh Formulasi Nugget Udang Jerbung (Penaeus Merguiensis) dengan Subtitusi Puree Ubi Cilembu dan Ampas Kelapa Terhadap Mutu Kimia dan Organoleptik Hardiyanti, Gladies Ayu; Sucahyo, Bambang Sigit; Prayudanti, Adhania Andika
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 1 (2025): March
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i1.14446

Abstract

This study aims to determine the substitution concentration of Cilembu sweet potato purée and coconut pulp that provides the best chemical and organoleptic quality for white shrimp nuggets. The research method used is a laboratory experiment. Parametric data, including carbohydrate content, protein content, fat content, and fiber content, were analyzed for normality and homogeneity, followed by analysis of variance (ANOVA) using SPSS software. White shrimp nuggets are a restructured meat product that falls into the category of frozen ready-to-eat foods. The identified conclusion is that different concentrations of Cilembu sweet potato purée and coconut pulp do not significantly affect carbohydrate content, fat content, fiber content, and protein content. However, they do influence the texture and taste of white shrimp nuggets, but not their aroma and color. Based on effectiveness testing, the best treatment was identified as P4.
Co-Authors Gultom, Sinta Febriyanti Hardiyanti, Gladies Ayu Kejora Handarini Ratna Nur Tiara Shanty, Ratna Nur Tiara Rika Puspita Sari Sucahyo, Bambang Sigit