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Physical Characteristic and Sensory Profile of Lampung Robusta Coffee at Various Roasting Degree Asiah, Nurul; David, Wahyudi; Suyantini, Kadek Enik; Nuralamsyah, Muhammad Reyshahri; Astuti, Rizki Maryam; Hidayat, Steve Ganiputra
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 41 No. 1 (2025)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v41i1.640

Lampung Robusta coffee is one of the valuable commodities in Indonesia. It also has a critical role in the national and international coffee trade. Numerous studies have explored the roasting process and its impact on coffee quality, highlighting its importance in determining physical and sensory attributes. This study investigates Lampung Robusta coffee's physical and sensory changes subjected to varying roasting degrees, including City roast (Light to medium roast), Full City roast (Medium roast), and Italian roast (Dark roast). The findings show that roasting levels significantly affect moisture content, colour, bulk density, total dissolved solids (TDS), Brix, and pH, with p-values <0.05. Sensory analysis shows that each roasting degree creates different sensory profiles, especially aroma. City roast has nutty aromas, Full City roast has floral, smokey, and earthy aromas, while Italian roast has chocolate and spices aroma. These attributes differ from ideal coffee attributes with herbal, caramel, and fruity aromas. The ideal product also described has a sweet taste, medium body, acidic aftertaste, and sweet aftertaste. These results provide a valuable reference for optimizing Lampung Robusta coffee's roasting process and product development to achieve consumer-preferred characteristics.

Studi Meta-analisis: Pengaruh Penambahan Kultur Starter pada Profil Fermentasi, Mikroorganisme, dan Metabolit Hasil Fermentasi Biji Kakao (Theobroma cacao L.) Misbakh, Nafila Chaerunnisa; Cempaka, Laras; David, Wahyudi; Asiah, Nurul
Jurnal Agro Industri Perkebunan Vol. 10 No. 2 (2022)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jaip.v10i2.2545

Fermentation of cocoa beans can produce flavour precursors and colour changes in chocolate. Generally, this process is carried out for 5-7 days without adding starter culture. Adding a starter culture is considered to improve the quality of cocoa beans and shorten the fermentation time. The purpose of this study was to compare the starter cultures used in the cocoa bean fermentation process through a meta-analysis approach. Twenty-four related articles have been screened from the initial number of 110 articles. There are five starter cultures and six parameters that can be processed by Confidence Interval (CI) analysis. Calculating p and I2 values using STATA software was performed to see variations between studies and test the significance of their effects during the fermentation process through p values. The variation test between studies showed that the profiles of lactic acid bacteria (LAB) and acetic acid bacteria (AAB) were heterogeneous. While the yeast profile, levels of lactic acid, acetic acid and pH between studies are homogeneous. The results of the study showed that the addition of starter culture will affect the levels of yeast profile (ES: 0.470; 95% CI: 0.371 to 0.569; p = 0.0); LAB profile (ES: 0.747; 95% CI: 0.600 to 0.894; p = 0,0); AAB profile (ES: 0.808; 95% CI: 0.663 to 0.953; p = 0.0); lactic acid (ES: -0.003; 95% CI: -0.162 to 0.156; p = 0.039); acetic acid (ES: 0.189; 95% CI: 0.01 to 0.368; p = 0.039) and pH (ES: 0.109; 95% CI: 0.001 to 0.218; p = 0.049). Using pure starter cultures can increase the number of microbes of the type added and increase metabolic activity by showing a decrease in acetic acid levels in cocoa beans at the end of the fermentation process. However, no changes were seen in pH or lactic acid levels.

Entrepreneurial Orientation And Its Effect On The Success Of Small Businesses Putra, Gamal Stia; David, Wahyudi
Journal of Business Social and Technology Vol. 6 No. 2 (2025): Journal of Business, Social and Technology
Publisher : Politeknik Siber Cerdika Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59261/jbt.v6i2.520

Entrepreneurial orientation (EO) has been widely recognized as a crucial driver of business success, particularly for small enterprises operating in competitive markets. This study aims to address this gap by examining the impact of EO on small business success in Indonesia. This study investigates the effect of EO dimensions—innovativeness, proactiveness, and risk-taking—on the success of small businesses in Indonesia. Using a quantitative approach with survey data collected from 150 small business owners across various sectors, the study applies multiple regression analysis to assess the relationships. The results reveal that innovativeness and proactiveness have a significant positive effect on business success, while risk-taking shows a moderate influence. These findings underscore the importance for small business owners to adopt innovative practices and proactively capitalize on market opportunities while mitigating risk. This research contributes to the growing body of literature on entrepreneurship in emerging markets, offering practical insights for entrepreneurs and policymakers on fostering small business growth.

PREDIKSI UMUR SIMPAN DAN NILAI PENURUNAN MUTU TELUR ASIN PRESTO PADA PENYIMPANAN SUHU RENDAH Asiah, Nurul; Lestari, Adjeng Putri; David, Wahyudi
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 1 No 2 (2019): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Nov
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v1i2.185

Telur asin merupakan salah satu makanan tradisional Indonesia yang mudah mengalami penurunan mutu selama proses penyimpanan. Salah satu metode untuk mempertahankan mutu dan memperpanjang umur simpan adalah dengan penyimpanan suhu rendah. Penelitian ini dilakukan dengan tujuan mengetahui umur simpan dan penurunan mutu telur asin presto selama penyimpanan suhu rendah. Penelitian ini dilakukan dengan beberapa tahap. Tahap pertama adalah pemeraman telur itik selama 7 hari dengan menggunakan adonan garam dengan konsentrasi garam sebanyak 22,5% terdiri dari campuran serbuk batu bata halus, abu gosok, garam dan air dengan perbandingan 15:6:9:1 (b/b). Tahap kedua adalah pematangan dengan presto selama 20 menit. Proses pematangan dengan presto dipilih karena lebih cepat. Tahap ketiga adalah prediksi umur simpan telur asin dengan metode survival analysis. Tahap keempat adalah pengujian mutu (kadar air, pH dan warna) awal dan akhir telur asin. Hasil menunjukkan bahwa umur simpan telur asin presto pada penyimpanan suhu 4Â°C adalah 8 hari. Kadar air merupakan parameter mutu yang mengalami penurunan mutu paling besar, yaitu 7,13 % pada putih telur dan 15,46% pada kuning telur. Sedangkan pH dan warna hanya mengalami perubahan nilai sebesar Â± 2 digit.Â Â ABSTRACT: Salted egg is one of Indonesia's traditional foods that is easily degraded during storage. One method to maintain the quality and extend shelf life is store in low temperatures. This research was conducted with the aim of knowing the shelf life and quality change of presto salted egg during low temperature storage. This research was conducted in several stages. The first stage was ripening of duck eggs for 7 days using salt mixture with salt concentration of 22,5% consist of fine brick powder, rubbing ash, salt and water with ratio of 15:6:9:1 (w/w). The second stage was cooking with presto for 20 minutes. The cooking in presto pan was chosen because faster prosess. The third stage was shelf life prediction of salted eggs with a survival analysis method. The fourth step was analyzing the quality change of salted egg (water content, pH and color) at the beginning and end of storage. The results showed that predicted shelf life of salted eggs at a storage temperature of 4Â°C was 8 days. Water content was the highest quality parameter that changes ie 7,13% in egg whites and 15,46% in egg yolks. While the pH and color value only changes Â± 2 digits. Keywords: presto, quality, salted egg, shelf life

Volatile Compounds Content and Sensory Profile of Katuk (Sauropus androgynus) Leaves After Household Scale Heating Ardiansyah, Ardiansyah; Advisa, Daivy Atiya; Asiah, Nurul; David, Wahyudi; Kusbiantoro, Bram; Handoko, Dody Dwi
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.79473

Katuk (Sauropus androgynus) is an indigenous Indonesian plant, and the leaves are often consumed as fresh or processed vegetables. Despite its potential, there are no reports on the volatile compounds content and sensory profile of Katuk leaves after being processed using household scale heating. Therefore, this study aimed to determine the volatile compounds content and sensory profiles of Katuk leaves after household scale heating (steaming and boiling). The extraction of constituents was carried out using the headspace-solid phase microextraction method, followed by identification with gas chromatography-mass spectroscopy. The sensory profile analysis was performed using the free choice profiling method with untrained panelists. The analysis results showed the presence of 16 volatile compounds derived from 7 groups, including aldehydes (5 compounds), alcohol (3 compounds), other components (3 compounds), ketones (2 compounds), as well as benzene, terpenoids, and esters (1 compound). The dominant compounds found in fresh Katuk leaves were alcohol [(Z)-3-hexene-1-ol]. Meanwhile, aldehydes (benzaldehyde, nonanal, benzeneacetaldehyde, and (E)-2-pentenal) and alcohol (1-Heptanol and Nerolidol) were dominant in the steamed samples, with benzene (naphthalene) being predominantly found in the boiled samples. The sensory profile analysis results showed that fresh Katuk leaves had a grassy and earthy aroma with a grassy flavor, while the boiled samples had a smooth and juicy texture. The dominant attributes found in steamed Katuk leaves included moist, tender, and tasteless. Based on these findings, household scale heating could modify the composition of volatile compounds, thereby affecting the sensory profile. The results obtained were expected to serve as a foundation for the processing of Katuk leaves at both industry and household levels.

Entrepreneurial Orientation And Its Effect On The Success Of Small Businesses Putra, Gamal Stia; David, Wahyudi
Journal of Business Social and Technology Vol. 6 No. 2 (2025): Journal of Business, Social and Technology
Publisher : Politeknik Siber Cerdika Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59261/jbt.v6i2.520

Entrepreneurial orientation (EO) has been widely recognized as a crucial driver of business success, particularly for small enterprises operating in competitive markets. This study aims to address this gap by examining the impact of EO on small business success in Indonesia. This study investigates the effect of EO dimensions—innovativeness, proactiveness, and risk-taking—on the success of small businesses in Indonesia. Using a quantitative approach with survey data collected from 150 small business owners across various sectors, the study applies multiple regression analysis to assess the relationships. The results reveal that innovativeness and proactiveness have a significant positive effect on business success, while risk-taking shows a moderate influence. These findings underscore the importance for small business owners to adopt innovative practices and proactively capitalize on market opportunities while mitigating risk. This research contributes to the growing body of literature on entrepreneurship in emerging markets, offering practical insights for entrepreneurs and policymakers on fostering small business growth.

Forming a collective Brand: Women’s community small medium enterprises and intellectual property rights Widiastuti, Tuti; Asiah, Nurul; David, Wahyudi
ASEAN Journal of Community Engagement Vol. 4, No. 2
Publisher : UI Scholars Hub

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

Women, as part of a community, have a limited role in developing themselves and getting various opportunities in the professional domain. Some women move to a community to conduct productive activities, such as the Kota Pelangi Community in the Pancoran subdistrict of South Jakarta. They consist of homemakers who are still productive and have started various small, processed food businesses. However, their efforts are constrained by the quality of processed food products and they have not been able to compete with the market. Branding or updating a brand can be a long process, but it requires considerable input and creativity. Brands that go through the collective branding process too quickly risk being unprofessional and not being taken seriously. This community service program assists with licensing and branding the community’s product. The first aspect is improving product quality through innovation and the use of technology. Next is branding development and increased sales packaging through e-commerce marketing assistance, which includes displaying products in various bazaars and exhibitions. It is also necessary to conduct business financial management and bookkeeping training. Last is the provision of aid for licensing and capital management. The program was conducted to encourage and increase entrepreneurial women's productivity in the Pancoran subdistrict to develop skills, including soft skills, to be economically and socially independent.

Entrepreneurial Orientation and its Effect on the Success of Small Businesses Putra, Gamal Stia; David, Wahyudi
Journal of Business, Social and Technology Vol. 6 No. 2 (2025): Journal of Business, Social and Technology
Publisher : Politeknik Siber Cerdika Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59261/jbt.v6i2.520

Background: Entrepreneurial orientation (EO) has been widely recognized as a critical driver of business success, particularly for small enterprises operating in highly competitive markets. However, empirical evidence on the role of EO in supporting small business success in emerging economies, including Indonesia, remains limited. Objective: This study aims to examine the impact of entrepreneurial orientation on small business success in Indonesia, focusing on the dimensions of innovativeness, proactiveness, and risk-taking. Methods: A quantitative research approach was employed using survey data collected from 150 small business owners across various sectors. Multiple regression analysis was applied to evaluate the relationships between entrepreneurial orientation dimensions and small business success. Results: The findings indicate that innovativeness and proactiveness have a significant positive effect on small business success, while risk-taking demonstrates a moderate influence. Conclusion: These results highlight the importance of adopting innovative practices and proactive market strategies while carefully managing risk to enhance small business performance. This study contributes to the entrepreneurship literature in emerging markets and provides practical insights for entrepreneurs and policymakers in fostering sustainable small business growth.

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