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All Journal Ekonomi Bisnis Agrointek Heuristic INTEGER: Journal of Information Technology SMARTICS Journal Jurnal Abdi Insani Humanism : Jurnal Pengabdian Masyarakat Jurnal Penyuuhan dan Pemberdayaan Masyarakat (JPPM) Jurnal Pepadu
Marina Revitriani
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Klastering K-Medoid Untuk Entrepreneur Sorgum Saurina, Nia; Noerhartati, Endang; Revitriani, Marina; Retnawati, Lestari
INTEGER: Journal of Information Technology Vol 8, No 1 (2023): Maret
Publisher : Fakultas Teknologi Informasi Institut Teknologi Adhi Tama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.integer.2023.v8i1.3667

Abstract

Sejak tahun 2009 Universitas Wijaya Kusuma Surabaya telah membentuk Unit Entrepreneurship Sorgum (UES) dan bekerjasama dengan produsen sorgum di beberapa daerah di Pulau Jawa. UES ingin membuat sebuah sistem yang dapat membantu mengklasifikasikan secara jelas kegiatan masing-masing entrepreneur sorgum, sehingga UES dapat memberikan pendampingan usaha kepada entrepreneur sorgum secara tepat sasaran. Jumlah kelompok yang menerima pendampingan pengusaha sorgum dibagi menjadi 5 kelompok, yaitu: Entrepreneur sorgum yang memiliki modal usaha paling kecil, entrepreneur sorgum yang memiliki pelanggan tetap yang banyak, Entrepreneur sorgum yang memiliki karyawan sedikit, Entrepreneur sorgum yang mempromosikan di media sosial, Entrepreneur sorgum yang berpenghasilan paling sedikit. Peneliti menggunakan algoritma k-medoids dari teknik clustering dalam mengklasifikasikan pengusaha sorgum. Hasil penelitian menunjukkan bahwa terdapat 6 pengusaha sorgum di klaster 1, 9 Entrepreneur sorgum di klaster 2, 4 Entrepreneur sorgum di klaster 3, 6 Entrepreneur sorgum di klaster 4 dan 10 Entrepreneur sorgum di klaster 5. Selain itu, hasil evaluasi menggunakan metode K-Medoids diperoleh Silhouette Index sebesar 0,5787 dan termasuk dalam kriteria “struktur yang masuk akal telah ditemukan”.
Kajian jenis dan konsentrasi buah terhadap karakteristik fisikokimia dan organoleptik sirup frutty telang Rahayuningsih, Tri; Revitriani, Marina; mujianto, Mujianto
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.v20i1.29502

Abstract

Pure telang syrup has a mild taste and is enhanced with fruit flavours, creating frutty telang syrup. Fruits like pineapple, strawberry, and mango, which grow easily in Indonesia, are used. This study aims to improve the taste of telang syrup by varying fruit types and concentrations. This approach explores the use of locally available fruits as natural flavor enhancers in functional syrup products. The study employed a Randomized Complete Block Design (RCBD) with two factors. The first factor was fruit type (J), consisting of three levels: pineapple, strawberry, and mango. The second factor was fruit concentration (K), with three levels of 30%, 40%, and 50% relative to the solution. Observed parameters included pH, antioxidant activity, viscosity, calories, and sugar content. Organoleptic tests also assessed taste, colour, aroma, and viscosity. Results showed treatment interactions only in viscosity, while other parameters were affected by individual factors. J1K1 achieved the highest taste, colour, and aroma scores, making it the most preferred among panellists. J1K1 (30% pineapple, expectation value 4.87) had pH 6.31, viscosity 6.30 cp, antioxidant activity 42.12%, sugar content 51.08, and 216.63 calories. This study offers recommendations for producing telang syrup with natural fruit flavours and supports the development of functional beverages using locally available ingredients.
Co-Authors Adi Candra, Adi Desiandura, Kurnia Dwi Haryanta Endang Retno Wedowati Fungki Sri Rejeki Fungki Sri Rejeki Ikhsan, Teguh Pribadi Ja yus, Ja Mu jianto, Mu Mujianto Nia Saurina Retnawati, Lestari Sadarman , Tri Rahayuningsih Waskito, Johan Paing Heru Yuli Witono