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All Journal Jurnal Manajemen dan Agribisnis Habitat Jurnal Teknologi Agroindustri AGRIMOR Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) JURNAL ILMIAH MAHASISWA AGROINFO GALUH Agro Bali: Agricultural Journal Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Majalah Tegi DWIJENAGRO: JURNAL ILMIAH Journal of Food System and Agribusiness (JoFSA) Jurnal Pengabdian Nasional Agrimansion: Agribusiness Management & Extension Food Scientia: Journal of Food Science and Technology Jurnal Pengabdian Mandiri JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Chalaza Journal of Animal Husbandry Agridev Journal : Agribusiness Digitalization & Community Development Alamtana Jurnal Agrisep Indonesian Journal of Sustainable Agriculture and Environmental Sciences
Annisa Fitri
Politeknik Negeri Lampung
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing Social Sciences Veterinary Other

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Journal : AGRIMOR

 1 
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

Abstract

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

Abstract

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.
Co-Authors ., Harianto Agustia, Devi Ahmad Syariful Jamil Alim, M. Fathin Abdul Amalia, Anugerah Fitri Anisa Pratiwi Ari Wahyuni Aulia Ismiyani Mubariqoh Beni Hidayat Berliana, Dayang Bokau, RJM Chandra Utami Wirawati Dalapati, A. Dayang Berliana Deby Ananda Difah Depita Anggraini Depita anggraini Desfaryani, Rini Devi Agustia Devi Natalia Dewi Ermaya Dewi Meliana Sari Difah, Deby Ananda Dimas Prakoswo Widiyani Edy Humaidi Eka Purna Yudha Eko Win Kenali Endah Djuwendah Estu Sri Luhur Fadila Marga Saty Fadila Margasaty Fahmi, Femmi Nor Fanti, Firli Nur Fatkurrohim Fitri, Aulia Raey Fitriani Fitriani Harianto Harianto Harianto Harianto Hidayat Hidayat Hutagaol, Manuntun Paruliah Ira Novita Sari Karmaita, Yummama Kusmaria Kusmaria Kusmaria Kusmaria Lihan Rini Puspo Wijaya Lina Budiarti Luhur, Estu Sri Marlina, E Marlinda Apriyani Muhamad Emil Rachman Muhammad Gusti Andika Muhammad Khaliqi Muslihudin Nuni Anggraini Nuni Anggraini Nursandi, Juli Oki Arifin Oki Arifin Pitaloka, Seroja Elok Rakhmawati Rakhmawati Ratna Winandi Asmarantaka Ratna Winandi Asmarantaka Reny Andriyanty Sari, Widia Arum Sarono . Saty, Fadila Marga Septiadi, Dudi Silvia Ayu Nuraini Sri Handayani Sri Handayani Susanti Sutarni Sutarni Sutarni, Sutarni Trisnanto, Teguh Budi Tulas Aprilia Venty Fitriany Nurunisa Vivi Utami Dewi Zukryandry Zukryandry Zukryandry zukryandry, zukryandry Zumi Saidah