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Nugrahini, Arita Dewi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences

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Development of Packaging Design of Rendang Powder Seasoning at UD Serba Guna Abadi with Value Analysis Faradisyi, Zahra; Mulyati, Guntarti Tatik; Nugrahini, Arita Dewi
Agroindustrial Journal Vol 11, No 2 (2024)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v11i2.94027

Abstract

According to the National Socio-Economic Survey (SUSENAS) in 2020, the average consumption of packaged seasoning from 2016 to 2020 grew the highest compared to other types of food at 9.13%. One of the most popular packaged seasonings is rendang powder, often accompanied by problems such as easily torn primary packaging, poor packaging, and incomplete packaging label information. To overcome these problems, developing a packaging design and determining the shelf-life is necessary. This research aims to create a concept for packaging powdered rendang seasoning that offers the highest value and to determine the product's shelf-life using the chosen packaging. The packaging design for powdered rendang seasoning was developed using value analysis and shelf-life was determined using the Arrhenius model through Accelerated Shelf-Life Testing (ASLT). Based on the research, out of five packaging concepts tested, it was found that packaging concept 2 has the highest value of 1.31 with packaging specifications using a packaging material of aluminum foil combined with plastic. A stand-up bag with a rectangular clear section, the package has a notch, zipper, and full labeling. Packaging concept 2 is the chosen packaging concept that meets the research objectives. It addresses the issue of easily torn packaging and includes improvements in packaging quality and more comprehensive packaging labeling. Based on the shelf-life determination of 3 packaging that has the highest values and 1 control package, packaging concept 2 has the longest shelf-life of 131 days, and based on the results of the proximate test conducted, packaging concept 2 is packaging with a sample that does not differ significantly (p value>0.05) with the control sample for all parameters quality.
Pengembangan healthy snack bar kombinasi koro benguk (Mucuna pruriens l.) dan ubi jalar ungu (Ipomoea batatas l.) berdasarkan penerimaan konsumen Wahyuni, Cici; Falah, Affan Fajar; Nugrahini, Arita Dewi
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.28623

Abstract

Market demand shows increasing consumer behavior toward healthy snack products, which are lower in sugar, salt, fat, and contain other nutrients. However, snack bars on the market contain high levels of sugar and fat. This research aims to develop a healthy snack bar formula based on koro benguk flour and purple sweet potato with stevia sweetener, and to comparative analysis of benchmark products based on healthy snack bar quality standards and product sensory quality. This study used a 2-factor Completely Randomized Design consisting of a variation of koro benguk and purple sweet potato flour: A1 (45: 55%), A2 (40: 60%), A3 (35: 65%) and the factor of adding stevia sweetener: B1 (1.5ml), B2 (3 ml), B3 (4.5 ml). Data analysis in this study used the Two Way ANOVA and Kruskall Wallis methods. The best formula based on consumer acceptance is sample A2B2 (40% koro benguk flour: 60% purple sweet potato flour: 3 ml stevia sweetener) with characteristics of moisture content 15.59%, ash 2.64%, fat 19.71%, protein 14.94%, carbohydrate 47.33%, total dietary fiber 4.77%, total sugar 9.95%, and salt 0.034%. The snack bar product has the advantage of being lower in sugar, salt, and fat content, but with fiber, protein, and a sensory quality preference score that is lower than the commercial product. Healthy snack bar products still need to be evaluated to improve product performance to commercial products.
Co-Authors falah, affan fajar Faradisyi, Zahra Guntarti Tatik Mulyati Wahyuni, Cici