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SUBSTITUSI TEPUNG UBI KAYU TINGGI PROTEIN TERHADAP SIFAT KIMIA DAN SENSORIS BROWNIES KUKUS Ira Novita Sari; Beni Hidayat; zukryandry zukryandry; Annisa fitri
Majalah TEGI Vol 12, No 1 (2020): Majalah TEGI Vol 12, No 1 Juni 2020
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46559/tegi.v12i1.5969

Pemerintah sampai saat ini telah membuat program percepatan diversifikasi konsumsi pangan untuk mengatasi ketergantungan masyarakat terhadap tepung terigu. Bentuk kebijakan yang dilakukan yaitu dengan memanfaatkan potensi pangan lokal yaitu dari kelompok umbi-umbian, salah satu diantaranya adalah ubi kayu. Diversifikasi produk olahan ubi kayu yang sudah dikembangkan saat ini adalah tepung ubi kayu tinggi protein. Pengembangan produk brownies substitusi tepung ubi kayu tinggi protein diharapkan dapat menurunkan konsumsi tepung terigu. Penelitian ini betujuan untuk mendapatkan produk brownies substitusi tepung ubi kayu tinggi protein. Selain analisis proksimat, pengamatan yang dilakukan terhadap sifat sensoris warna, aroma, rasa/after taste, tekstur dan penerimaan keseluruhan produk brownies substitusi tepung ubi kayu tinggi protein. Berdasarkan hasil penilaian sensoris, diperoleh perlakuan substitusi tepung ubi kayu tinggi protein : tepung terigu = 80% : 20% (B4) sebagai produk brownies pilihan panelis. Hasil analisis proksimat terhadap kadar air, kadar protein, kadar lemak, kadar serat, kadar abu dan karbohidrat produk brownies B4 berturut-turut adalah 12.65 %; 5.07 % ; 21.52 % ; 2.31 % ; 1,13 % dan 57.33 %.

Pengadaan Bahan Baku Produk Kopi Ready to Drink pada Coffee Shop di Kota Bandar Lampung Annisa Fitri; Dayang Berliana; Nuni Anggraini
AGRIMOR Vol 6 No 1 (2021): AGRIMOR - January 2021
Publisher : Fakultas Pertanian, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/ag.v6i1.1242

Coffee shops are currently still constrained by the procurement of raw materials, assurance of product quality continuity, inadequate supply, and the accuracy of delivery time. This study aims to understand the characteristics of coffee entrepreneurs and the accuracy of the procurement of coffee shop coffee raw materials in Bandar Lampung. This research was conducted from May to October 2020. Sampling has done by snowball technique for 10 coffee shops. The data analysis method used is descriptive qualitative method. The results showed that coffee shop entrepreneurs in Bandar Lampung are coffee shop entrepreneurs aged 20-29 years, have a higher education level, had experience less than two years, and coffee shop entrepreneurs have of 6 workers in average. Procurement of raw materials has met the criteria for the accuracy of timing and quantity. However, it is necessary to increase the accuracy of the place, price, type, quantity, and quality, so that the sustainability of the coffee shop business in Bandar Lampung can be maintained.

Nilai Tambah dan Sikap Konsumen Produk Brownies Berbahan Baku Tepung Ubi Kayu Tinggi Protein Zukryandry Zukryandry; Annisa Fitri; Beni Hidayat
AGRIMOR Vol 6 No 2 (2021): AGRIMOR - April 2021
Publisher : Fakultas Pertanian, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/ag.v6i2.1245

The added value of high protein cassava flour to brownies shows the potential of the product to be developed. Producers of brownies made from high protein cassava flour must be oriented towards consumer interests, namely producing products that are in accordance with consumer demands and desires. This research aimed to analyze the added value of high protein cassava flour as a raw material for making steamed brownies and to analyze consumer attitudes towards steamed brownie products made from high protein cassava flour. This study used cross section data from high-protein cassava flour brownies and 25 consumers. The method of value added analysis used is the Hayami method and fishbein for analysis of consumer properties. The results showed that the added value of brownies made from high protein cassava flour: Rp.29.356 kg with a value added ratio of 49.92 high category. Overall consumer attitudes are positive for high protein cassava flour brownies and the attributes that are considered for purchasing high protein cassava flour brownies include taste and price.

Analisis Pendapatan Usahatani Sawi Pola Kemitraan dan Non Mitra di Kecamatan Megamendung Kabupaten Bogor Jawa Barat Annisa Fitri; Harianto Harianto; Ratna Winandi Asmarantaka
Journal of Food System & Agribusiness Volume 2 Nomor 2 Tahun 2018
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jofsa.v2i2.1115

Partnership is one of the institutions that plays an important role in agricultural development in Indonesia. Contracts in partnerships result in differences in production, productivity, and cultivation techniques. Farmers who have not been able to allocate optimally production factors in their farming production processes will influence the production costs and farmers' income. This study aims to identify factors that influence farmers participating in partnerships, the effect of partnerships on the efficiency of mustard farming, and the factors that influence the inefficiency of mustard farming. This study uses cross section data from 70 samples of mustard farmers, consisting of 35 partner farmers and 35 non-partner farmers. The method used is cost analysis and income analysis. The results showed that the average income of partner farmers for cash costs amounted to Rp 20,932,943 and profits at a total cost of Rp 12,828,443. In non-partner farmers, income from cash costs amounted to Rp. 22,118,483 and revenues from total costs amounted to Rp. 14,492,164. Partner farmer income is lower than non-partner farmers. With participation participating partnering to reduce income because of different input and output prices between partner farmers and non-partner farmers.Â Keywords: Partnership, farming income, green mustard

SUBSTITUSI TEPUNG UBI KAYU TINGGI PROTEIN TERHADAP SIFAT KIMIA DAN SENSORIS BROWNIES KUKUS Ira Novita Sari; Beni Hidayat; zukryandry zukryandry; Annisa fitri
Majalah TEGI Vol 12, No 1 (2020): Majalah TEGI Vol 12, No 1 Juni 2020
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46559/tegi.v12i1.5969

Pemerintah sampai saat ini telah membuat program percepatan diversifikasi konsumsi pangan untuk mengatasi ketergantungan masyarakat terhadap tepung terigu. Bentuk kebijakan yang dilakukan yaitu dengan memanfaatkan potensi pangan lokal yaitu dari kelompok umbi-umbian, salah satu diantaranya adalah ubi kayu. Diversifikasi produk olahan ubi kayu yang sudah dikembangkan saat ini adalah tepung ubi kayu tinggi protein. Pengembangan produk brownies substitusi tepung ubi kayu tinggi protein diharapkan dapat menurunkan konsumsi tepung terigu. Penelitian ini betujuan untuk mendapatkan produk brownies substitusi tepung ubi kayu tinggi protein. Selain analisis proksimat, pengamatan yang dilakukan terhadap sifat sensoris warna, aroma, rasa/after taste, tekstur dan penerimaan keseluruhan produk brownies substitusi tepung ubi kayu tinggi protein. Berdasarkan hasil penilaian sensoris, diperoleh perlakuan substitusi tepung ubi kayu tinggi protein : tepung terigu = 80% : 20% (B4) sebagai produk brownies pilihan panelis. Hasil analisis proksimat terhadap kadar air, kadar protein, kadar lemak, kadar serat, kadar abu dan karbohidrat produk brownies B4 berturut-turut adalah 12.65 %; 5.07 % ; 21.52 % ; 2.31 % ; 1,13 % dan 57.33 %.

PARTISIPASI ANGGOTA IKATAN ALUMNI MAGANG JEPANG TERHADAP KELEMBAGAAN PETANI Ahmad Syariful Jamil; Annisa Fitri; Hidayat Hidayat; Fadila Marga Saty
Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Vol 7, No 2 (2021): Juli 2021
Publisher : Universitas Galuh Ciamis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ma.v7i2.5221

Farmer institutions are places where people gather to channel their aspirations, opinions, and tools to fulfill their basic needs. The purpose of this study was to analyze the characteristics and the participation of members of the Japanese internship alumni association to the farmer institution. This research was conducted from September 2020 to March 2021. The respondents were determined as many as 50 alumni by purposive sampling ranging fromWest Java, Central Java to East Java Provinces. The data analysis used was descriptive qualitative method. The results showed that the characteristics of the members of the Japanese internship alumni association in general were relatively young, had relatively high formal and informal education, and most of their businesses had well developed. The participation of members of the Japanese internship alumni association to participate in the farmer institution was 94%. In addition, most of the Japanese alumni had a role as committee members in the farmers institution, 68%, and had been involved for a relatively long time in the farmer institution. The involvement of alumni in agricultural institutions for more than 10 years. One of the reasons for Japanese internship alumni to join the institution was to help gain access to knowledge and technology. This indicates that alumni had a high level of awareness of the strategic role of farmer institutions in advancing their business.

BIMTEK PENGOLAHAN, PENGEMASAN DAN PEMASARAN BIJI KAKAO DI DESA PADANG CERMIN KABUPATEN PESAWARAN PROVINSI LAMPUNG Kusmaria Kusmaria; Zukryandry Zukryandry; Annisa Fitri; Depita Anggraini; Lina Budiarti
JURNAL PENGABDIAN MANDIRI Vol. 1 No. 6: Juni 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (975.743 KB)

Pengolahan kakao dengan mutu yang baik, disertai dengan pengemasan dan pelabelan menjadi bagian yang penting untuk meningkatkan harga jual biji kakao sehingga dapat meningkatkan pendapatan petani kakao. Tujuan bimtek ini adalah memberikan pengetahuan kepada kelompok tani Desa Padang Cermin Kabupaten Pesawaran tentang pengolahan biji kakao, memberikan pemahaman mengenai pengemasan dan pelabelan, memberikan pengetahuan mengenai pemasaran secara digital kepada petani kakao. Dari hasil bimtek yang dilakukan dapat disimpulkan bahwa petani kakao di Desa Padang Cermin Kabupaten Pesawaran membutuhkan pendampingan dan bimbingan lebih lanjut mengenai pengolahan biji kakao dan melalui bimtek ini diperoleh hasil bahwa motivasi petani kakao semakin meningkat dalam melakukan kegiatan usahataninya.

Sifat Sensori dan Karakteristik Fisik Tortila Jagung Zukryandry; Muslihudin; Annisa Fitri
Food Scientia : Journal of Food Science and Technology Vol 2 No 2 (2022): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i2.3884.2022

Corn (Zea mays) is a food crop that has economic value and development potential because it is the most important source of carbohydrates and protein after rice. Utilization of corn can be expanded by making corn flour which is then processed into tortila products. This study aims to determine the appropriate formulation of cassava starch for the sensory and physical properties of corn tortilas. The research design used was a factorial design with 4 additional treatments of cassava starch (0%, 5 %, 10 %, and 15 %) and 3 repetitions. Tests performed are the hedonic test (color, taste, aroma and texture) and physical test (hardness test and the swelling volume) of the tortila products produced. Cassava flour formulation of 15% has the most likability factor with the subjects according to their texture. Cassava starch formulations in tortilas show an increase in hardness value of 0,50 kg/cm2 (0%), 0,52 kg/cm2 (5%), 0,53 kg/cm2 (10%) dan 0,54 kg/cm2 (15%). Corn tortilas with tapioca formulation affect the percentage of swelling volume, the greater the percentage of cassava starch, the greater the highest volume of corn tortila with the swelling percentage of 153% (0%) to 217% (15%).

Sikap Konsumen Terhadap Atribut Produk Kopi Coffee Campus di Kota Bandar Lampung Kusmaria; Annisa Fitri
JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Vol. 7 No. 6 (2022)
Publisher : Department of Agribusiness, Halu Oleo University Jointly with Perhimpunan Ekonomi Pertanian Indonesia - Indonesian Society of Agricultural Economics (PERHEPI/ISAE)

The coffee shop industry is growing along with the increasing consumer interest in coffee-based beverage products. To win the coffee shop market competition, a marketing strategy can be considered by analyzing consumer behaviour through consumer attitudes towards products. This research looked at consumer attitudes towards Coffee Campus coffee products in Bandar Lampung City in 2021. A sample of 33 people was taken towards coffee consumers at Coffee Campus using the accidental sampling method. The data analysis method used is the Fishbein method, which analyzes the attributes of coffee products, including the belief variable and the evaluation variable of interest (evaluation). Research on consumer attitudes towards the characteristics of coffee campus coffee products in Bandar Lampung City gives the result that consumer attitudes towards coffee product attributes, which include taste, taste variants, product packaging, product design, product quality, brands, labels and service at the Coffee Campus coffee shop significantly overall have an optimistic category.

Analisis Kelayakan Finansial Usahatani Padi Sawah tanpa Pestisida Kimia Sutarni Sutarni; Annisa Fitri
Agro Bali : Agricultural Journal Vol 6, No 1 (2023)
Publisher : Universitas Panji Sakti

Tujuan dari penelitian ini adalah Menganalisis biaya produksi, penerimaan, dan keuntungan usahatani padi sawah tanpa pestisida kimia dan melakukan studi kelayakan finansial usahatani padi sawah di Desa Rejoasri. Metode analisis yang digunakan adalah analisis kriteria investasi dengan indikator NPV, IRR, dan Net BC ratio. Hasil penelitian menunjukkan bahwa biaya total yang digunakan dalam usahatani padi sawah tanpa pestisida kimia sebesar Rp 11.999.194,69 per ha per siklus, dengan penerimaan sebesar Rp 29.017.476,92 per ha per siklus. Keuntungan yang diperoleh dalam usahatani padi sawah tanpa pestisida kimia sebesar Rp 17.018.282,23 per ha per siklus, dengan R/C rasio diperoleh sebesar 2,4182 artinya bahwa setiap satu rupiah biaya yang dikeluarkan untuk usahatani padi sawah tanpa pestisida kimia akan memperoleh penerimaan (TR) sebesar 2,42,. Usahatani padi sawah tanpa pestisida kimia di Desa Rejo Asri menggunakan tiga indikator kriteria investasi NPV, IRR, dan Net B/C ratio menunjukkan bahwa usaha tersebut memiliki prospek yang baik dan layak (feasible) untuk dikembangkan.

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