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All Journal JURNAL SAINS PERTANIAN EQUATOR agriTECH Journal of Management and Bussines (JOMB)
Retno Budi Lestari
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science

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Karakteristik Pati dari Batang Sagu Kalimantan Barat pada Tahap Pertumbuhan yang Berbeda Maherawati Maherawati; Retno Budi Lestari; Haryadi Haryadi
agriTECH Vol 31, No 1 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (903.222 KB) | DOI: 10.22146/agritech.9720

Abstract

Sago (Metroxylon sagu Rottb.) is a potentially starch source crop. However, in West Kalimantan the use of sago is still limited. There is lack information about sago starch characteristics in relation to growth stages of the palm. Therefore, this study was aimed to observe the characteristics of sago starch extracted from the trunk at variatious growth stages. Sago trunks were taken from Sui Bemban and Sui Ambawang villages, Kubu Raya regency, West Kalimantan. They were classified into four different physiological growth stages, namely dewasa (9 yr), jantung (10 yr), rusa (11 yr), and bunga (12 yr old). The starch was extracted in laboratory and then dried at 50 °C. Dried sago starches were analyzed for their chemical compositions (moisture, fat, protein, ash, carbohydrate, fibre, and amylose contents), physical cha- racteristics (colour and the granule form), functional characteristics (water absorpsion, oil absorpsion, swelling power, and solubility). Pasting properties were  characterized by Brabender amylograhpy. Results indicated that chemical composition and physical characteristics of the sago starches extracted from 9-12 year-old trunks were not signifi- cantly differrent. The highest rendement obtained from 10 – 11 year-old trunks. Amylose content was 41.8 % which was categorized as high. Functional characteristics as shown by the amylograph revealed that sago starch has type-C curve. Starch extracted from 9 yr old trunk gave the highest paste viscosity which was the most suitable for for use in product that needs a strong gelling property.ABSTRAKSagu (Metroxylon sagu Rottb.) sangat potensial sebagai sumber pati, namun di Kalimantan Barat pemanfaatan sagu sebagai sumber pati masih terbatas. Belum ada informasi mengenai hubungan tahap pertumbuhan dengan sifat-sifat pati sagu yang dihasilkan. Penelitian ini bertujuan untuk mengetahui karakteristik pati sagu pada beberapa tahap pertumbuhan. Tanaman sagu diperoleh dari Desa Sui Bemban dan Sui Ambawang Kecamatan Kubu Kabupaten Kubu Raya Kali- mantan Barat. Tanaman dikelompokkan menjadi empat fase yaitu dewasa (9 tahun), jantung (10 tahun), rusa (11 tahun), dan bunga (12 tahun). Pati sagu diekstrak di laboratorium kemudian dikeringkan pada suhu 50 °C. Pati kering dianalisa komposisi kimia (kadar air, lemak, protein, kadar abu, karbohidrat, serat kasar, dan amilosa), sifat fisik (warna dan ben- tuk granula), sifat fungsional (daya serap air, daya serap minyak, swelling power, dan solubility). Sifat amilografi dinali- sis dengan Brabender amylograhpy. Hasil penelitian menunjukkan bahwa sifat kimia dan fisik pati sagu yang diekstrak dari batang sagu umur 9-12 tahun tidak berbeda nyata. Batang sagu berumur 10-11 tahun memberi rendemen tertinggi. Kadar amilosa mencapai 41,8 %. Kurva amilografi menunjukkan bahwa pati sagu mempunyai kurva amilogram tipe-C. Pati dari batang berumur 9 tahun menunjukkan ciri viskositas yang tinggi dan yang sangat sesuai untuk
Pengaruh Kualitas Pelayanan, Harga dan Citra Merek terhadap Kepuasan Pelanggan pada Dr. Nora Skincare Kota Palembang Putri, Salsabila Aisyah; Retno Budi Lestari
Journal of Management and Bussines (JOMB) Vol. 7 No. 2 (2025): Journal of Management and Bussines (JOMB)
Publisher : IPM2KPE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/jomb.v7i2.14571

Abstract

This study aims to determine the effect of service quality, price, and brand image on customer satisfaction at dr. Nora Skincare Palembang City. The method used is descriptive research with a quantitative approach, where data is collected through questionnaires with a population of dr. Nora Skincare customers. The research sample consisted of 218 respondents who had undergone treatment at least twice, selected using non-probability sampling techniques. Data analysis was carried out using multiple regression tests, t-tests, F-tests, and R Square. The results showed that service quality, price, and brand image had a positive and significant effect on customer satisfaction. The R Square value of 0.688 indicates that the three factors have an effect of 68.3% on customer satisfaction, with the remaining 31.7% influenced by other factors. The t-test results revealed that each variable, namely service quality (t = 4.972, p < 0.05), price (t = 5.639, p < 0.05), and brand image (t = 7.378, p < 0.05), had a significant effect on customer satisfaction. The F test also showed a significant effect simultaneously with an F count value of 156.973 (p < 0.05). Based on these findings, it is recommended that dr. Nora Skincare improve service quality, maintain competitive prices, and strengthen brand image to increase customer satisfaction. This study is expected to be a reference in developing strategies and further research in the same field.  Keywords: Service Quality, Price, Brand Image, Customer Satisfaction
Pengaruh Kualitas Pelayanan, Citra Merek, Komitmen terhadap Loyalitas Pelanggan Hotel Duta Palembang Terinda, Jenika Pasya; Retno Budi Lestari
Journal of Management and Bussines (JOMB) Vol. 7 No. 2 (2025): Journal of Management and Bussines (JOMB)
Publisher : IPM2KPE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/jomb.v7i2.14572

Abstract

This study aims to analyze the influence of service quality, brand image, and commitment on customer loyalty at Hotel Duta Palembang. The research employs a descriptive quantitative approach with a non-probability sampling technique. Data were collected through questionnaires and analyzed using multiple linear regression tests. The results indicate that service quality, brand image, and commitment have a positive and significant impact on customer loyalty, both partially and simultaneously. The Adjusted R Square value of 65.8% shows that these three variables contribute significantly to customer loyalty. Hotel Duta Palembang is advised to enhance its technology-based complaint system, strengthen its brand image through unique experiences, and maintain a strong commitment to customers. This research can serve as a reference for future studies in developing strategies to improve customer loyalty in the hospitality industry.  Keyword: Service Quality, Brand Image, Commitment, and Customer Loyalty
Pengaruh Penambahan Tepung Daun Jeruk Purut (Citrus hystrix DC.) terhadap Kualitas Fisik dan Sensorik Cured Egg Yolk Dewi, Jupita; Retno Budi Lestari; Andri
Jurnal Sains Pertanian Equator Vol. 16 No. 1: In Press
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspp.v16i1.111718

Abstract

Cured egg Yolk merupakan produk olahan kuning telur melalui proses dry curing yang masih memiliki kelemahan berupa aroma amis tajam dan rasa asin berlebih. Daun jeruk purut ( Citrus hystrix DC.) mengandung minyak atsiri, flavonoid, alkaloid, tanin, dan saponin yang berpotensi memperbaiki kualitas fisik dan sensorik produk tersebut. Penelitian ini bertujuan mengetahui pengaruh penambahan tepung daun jeruk purut terhadap kualitas fisik dan sensorik kuning telur yang diawetkan serta menentukan konsentrasi terbaik. Penelitian dilaksanakan pada bulan April 2026 di Pontianak menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dan 4 ulangan, yaitu 0%, 5%, 10%, 15%, 20%, dan 25% tepung daun jeruk purut. Parameter yang diamati meliputi kadar udara, warna L* a* b*, tekstur, sensorik warna, aroma, rasa, kekerasan, dan tingkat kesukaan. Hasil penelitian menunjukkan penambahan tepung daun jeruk purut tidak berpengaruh nyata (P>0,05) terhadap seluruh parameter fisik dan sensorik yang diamati, dengan kadar udara 13,41-14,93%, warna L* 65,18-68,47, warna a* 13,52-15,24, warna b* 30,53-31,77, tekstur 17,14-34,07 N, sensorik warna 3,17-3,43, aroma 2,17-2,67, rasa 2,30-2,80, kekerasan 2,27-2,67, dan tingkat kesukaan 3,30-3,60. Perlakuan terbaik berdasarkan metode De Garmo (1984) adalah P5. Penelitian ini menegaskan tepung daun jeruk purut belum mampu memperbaiki kualitas fisik dan sensorik kuning telur yang diawetkan secara nyata, namun konsentrasi 25% direkomendasikan sebagai pilihan terbaik.
Pengaruh Penambahan Tepung Daun Jeruk Purut (Citrus hystrix DC.) terhadap pH, Bilangan Peroksida dan Antioksidam Cured Egg Yolk Lestari, Wahyu; Retno Budi Lestari; Andri
Jurnal Sains Pertanian Equator Vol. 16 No. 1: In Press
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspp.v16i1.111719

Abstract

Cured egg yolk merupakan produk olahan kuning telur yang memiliki kandungan lemak tinggi sehingga rentan mengalami oksidasi selama penyimpanan. Penambahan antioksidan alami diperlukan untuk menghambat proses oksidasi tersebut. Daun jeruk purut (Citrus hystrix DC.) mengandung senyawa flavonoid, fenolik, tanin, terpenoid, dan minyak atsiri yang berpotensi sebagai antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung daun jeruk purut terhadap pH, bilangan peroksida, dan aktivitas antioksidan cured egg yolk. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dan 4 ulangan, yaitu P₀ (0%), P₁ (5%), P₂ (10%), P₃ (15%), P₄ (20%), dan P₅ (25%) tepung daun jeruk purut. Data dianalisis menggunakan Analysis of Variance (ANOVA) dan dilanjutkan uji Duncan pada taraf 5%. Hasil penelitian menunjukkan bahwa penambahan tepung daun jeruk purut tidak berpengaruh nyata (P>0,05) terhadap nilai pH, tetapi berpengaruh nyata (P<0,05) terhadap bilangan peroksida dan aktivitas antioksidan. Nilai pH 5,94-5,96, bilangan peroksida 0,12-0,65 ppm, dan aktivitas antioksidan 20.939,87-27.587,72 ppm. Perlakuan P₂ (10%) menghasilkan bilangan peroksida terendah sebesar 0,12 ppm, sedangkan perlakuan P₅ (25%) menghasilkan aktivitas antioksidan tertinggi dengan nilai IC₅₀ sebesar 20.939,87 ppm. Disimpulkan bahwa penambahan tepung daun jeruk purut mampu meningkatkan aktivitas antioksidan dan menekan oksidasi lipid pada cured egg yolk tanpa memengaruhi nilai pH.
Pengaruh Penambahan Tepung Daun Seledri (Apium graveolens L.) terhadap Kualitas Kimia Cured Egg Yolk Hasna Hakim; Retno Budi Lestari; Edy Permadi
Jurnal Sains Pertanian Equator Vol. 16 No. 1: In Press
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Celery leaves (Apium graveolens L.) contain bioactive compounds that potentially affect the chemical quality of cured egg yolk. This study aimed to analyze the effect of adding celery leaf flour on the protein, fat, and salt content of cured egg yolk. The study was conducted from April to May 2026, at the Animal Husbandry Laboratory of Tanjungpura University, Pontianak, and the CV. Chemi-Mix Pratama Laboratory, Yogyakarta. The study used a Completely Randomized Design (CRD) with 5 treatments, namely P0 (0%), P1 (10%), P2 (20%), P3 (30%), and P4 (40%), and 5 replications. Egg yolks were cured for 96 hours at refrigerator temperature, then baked at 100°C for 40 minutes. Parameters measured included protein content using the Kjeldahl method, fat content using the Soxhlet method, and salt content using the Mohr method. Data were analyzed using ANOVA at the 5% level, followed by Duncan's test. The results showed that celery leaf flour had a significant effect on fat and salt content, but no significant effect on protein content. Protein content ranged from 15.84–17.01%, fat from 42.50–45.57%, and salt from 6.39–7.13%. The best treatment was P1 (10%), with a protein content of 17.01%, fat content of 42.68%, and salt content of 6.39%.
Co-Authors Andri Dewi, Jupita Edy Permadi Haryadi Haryadi Hasna Hakim Maherawati, Maherawati Putri, Salsabila Aisyah Terinda, Jenika Pasya Wahyu Lestari