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All Journal Journal of Engineering and Management in Industrial System Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Pontianak Nutrition Journal (PNJ) Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan Tata Boga dan Teknologi Tematik : Jurnal Teknologi Informasi Komunikasi JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Jurnal Sains Indonesia Jurnal Sains Boga Journal Of Applied Food And Nutrition Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Gizi dan Kuliner Jurnal Pangan Kesehatan dan Gizi (JAKAGI) Media Kesehatan Politeknik Kesehatan Makassar Pesona Pariwisata JURNAL SOSIAL TERAPAN (JSTR) Jurnal Keilmuan dan Aplikasi Teknologi Industri Jurnal Keilmuan dan Aplikasi Teknologi Industri Bogor Hospitality Journal
Rizkiriani, Annisa
Program Studi Manajemen Industri Jasa Makanan Dan Gizi, Sekolah Vokasi, Institut Pertanian Bogor
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Fuzzy AHP Approach in Handling Returns Product of Bottle Glass Mineral Water at PT Marina Santosa, Sesar Husen; Hidayat, Agung Prayudha; Siskandar, Ridwan; Rizkiriani, Annisa; Husyairi, Khoirul Aziz
Jurnal Sains dan Teknologi: Jurnal Keilmuan dan Aplikasi Teknologi Industri Vol. 24 No. 1 (2024): Regular Issue
Publisher : SEKOLAH TINGGI TEKNOLOGI INDUSTRI PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36275/vvp9qe67

Abstract

PT Marina is a company engaged in bottled mineral water production, where one of its products is glass packaging. The fluctuating demand for glass bottled drinking water products causes companies to plan optimal production. Based on the results of image scanning using the SCAPSA application, it was found that the total return was 2193 glasses in December 2024. Based on the identification results using the Pareto diagram method, it was found that the highest product return from consumers was needle leaks, namely 895 glasses. The identification results indicate priority improvements that will be carried out using the Fuzzy AHP method with triangular fuzzy numbers. At the actor level, the highest normalization result was obtained for the production section with a defuzzification value of 0.78. At the factor level, the highest normalization was obtained for the quality of the glass packaging with a defuzzification value of 0.49. Hence, the optimal tension temperature setting on the felling machine was an alternative improvement for returning leaking needles with a defuzzification value of 0.55 and a consistency index of 0.03. Based on the results of the improvements, it was found that the company could reduce returns on products by 85.70% to 128 glasses.
FAKTOR YANG MEMPENGARUHI KEPUASAAN KONSUMEN DALAM MEMILIH KULINER TRADISIONAL KOTA BOGOR Dyah Prabandari; Kania Sofiantina Rahayu; Annisa Rizkiriani; Melewanto Patabang; Natasha Indah Rahmani
Bogor Hospitality Journal Vol 7 No 1 (2023): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v7i1.77

Abstract

The condition of culinary tourism in Bogor is dominated by modern cuisine, which has led to the exclusion of traditional cuisine. This research aims to determine the factors influencing tourist or consumer satisfaction in choosing traditional culinary delights in Bogor City. The method used in this study is quantitative. The analysis used in this research to determine the level of feasibility of the questionnaire used was the validity and reliability test to test the questionnaire for determining the attributes of tourist or consumer satisfaction. The subsequent analysis used in this research is a regression analysis to determine the factors influencing consumer satisfaction in choosing traditional culinary delights in Bogor City. The research results show that culinary products can make tourists or consumers satisfied. Bogor City's traditional culinary products consist of a variety of products with varying levels of taste, quality, presentation, and packaging. The price, service, or motivation don't affect tourist satisfaction when choosing culinary.
INTEGRATION ADAPTIVE NEURO FUZZY INFERENCE SYSTEM AND HYPOTHESIS TESTING IN CHICKEN EGG INVENTORY PREDICTION Santosa, Sesar Husen; Hidayat, Agung Prayudha; Siskandar, Ridwan; Rizkiriani, Annisa
JEMIS (Journal of Engineering & Management in Industrial System) Vol. 14 No. 1 (2026): In Process
Publisher : Industrial Engineering Department, Faculty of Engineering, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Accumulation of egg stock in warehouses is currently the biggest problem of product loss due to damage to egg agents. This problem occurs partly because egg agents in Bogor cannot predict final inventory availability, so the number of egg orders exceeds storage capacity and is damaged due to being stored in the warehouse for too long. A prediction model for the final stock availability of eggs (crates) was developed. The prediction model for the final stock availability was based on the number of egg agents ordering from suppliers and the selling price of eggs using the Adaptive Neuro Fuzzy Inference System (ANFIS). The ANFIS model uses three variables: orders to suppliers, selling prices, and inventory, with 50 training data points and 30 testing data points, namely, orders to suppliers, selling prices, and inventory. Based on the results of training and testing data, it was found that the range of the Sugeno fuzzy model for the supplier order variable was 150 - 350 cases, and the selling price was IDR 24,000/kg - 29,500/kg with a fuzzy triangular membership set. The simulation results show testing and training data with epoch = 100 using fuzzy Sugeno, and the error value = 13.7. The results of the training model's determination test (R2) obtained a value of R² = 81.02%, and the testing model had a value of R² = 81.23%. The determination value (R²) above 80% indicate that the model is suitable for predicting the final stock amount for egg agents.
Development of Choco Banana Bread as a Source of Dietary Fiber Using Beneng Taro Flour and Rice Bran Mia Mustika Hutria Utami; Ksatriadi Widya Dwinugraha; Annisa Rizkiriani; Zakiya Dwi Rara
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27170

Abstract

The high consumption of low-fiber sweet bread based on wheat flour in Indonesia and the dependence on wheat imports encourages innovation in bakery products using local fiber sources. This study aims to develop choco banana bread as a fiber-based food by substituting wheat flour with a composite of rice bran and beneng taro flour, evaluating its sensory quality and nutritional content. Experimental research using a Completely Randomized Design with three formulas, each containing 70% wheat flour and 30% composite flour with a ratio of rice bran: beneng taro F1 (65%:35%), F2 (50%:50%), and F3 (35%:65%). Sensory evaluation by 35 semi-trained panelists using hedonic tests (appearance, color, aroma, texture, taste, overall acceptance) and hedonic quality (color, taste, aroma, texture, mouthfeel) showed that F3 was the best formula based on the Exponential Comparison Method; The hedonic test showed significant differences (p<0.05) in appearance, color, aroma, and overall acceptability with F3 obtaining the highest score, while texture, taste, and other hedonic quality test parameters did not differ significantly (p≥0.05). F3 (60 g/serving) contains 204 kcal, 5.1 g protein, 7.9 g fat, 28.3 g carbohydrate, and 8.8 g dietary fiber, thus fulfilling the claim as a fiber-rich food, containing 1.5 times more protein, and 7 times more dietary fiber than commercial products. These findings indicate that rice bran and taro have the potential to produce fiber-rich bread with sensory qualities acceptable to consumers, supporting food diversification, and reducing dependence on wheat imports.
Pengembangan Media Edukasi Gizi Nutriplay Serta Pengaruhnya Terhadap Perilaku Tentang Gizi Seimbang Siswa Sekolah Dasar Fikri Khair Naqli; Annisa Rizkiriani
Media Kesehatan Politeknik Kesehatan Makassar Vol 19 No 1 (2024): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v19i1.564

Abstract

Nutrition is one of the most common health problems in Indonesia. Being under or overnourished will affect their development. Children who are malnourished will experience reduced physical, cognitive and mental growth. In order to improve knowledge, attitudes and practices of healthy food selection, school-age children need nutrition education. Providing nutrition education can be done using various media such as visual media. This research is a quasy experimental research with pre-post intervention study. The population was students at SDN Kedunghalang 2 Bogor. The samples in the intervention and control groups were 5th grade students at SDN Kedunghalang 2 Bogor who were selected using purposive sampling technique. The data were analysed by inferential statistics using paired sample t-test, Wilcoxon test, independent sample t-test, and Mann-Whitney test. This study included 47 grade 5 students at SDN Kedunghalang 2 Bogor. Total female subjects were 26 and male subjects were 21. A total of 18 people stated that nutriplay media is very interesting as a nutrition education media. There was a significant increase in knowledge in the intervention and control groups. However, there were no significant differences in attitudes and practices between the two groups. Nutriplay is a nutrition education media that can be well received by elementary school students and can increase subject knowledge. The attitudes and practices of the subjects did not improve significantly because it takes a long time and there is a need for the involvement of teachers and families in nutrition education programmes, so it is better not only the role of students to be involved in providing nutrition education. Keywords: Nutriplay; diary; nutrition education; school children
Co-Authors Agung Prayudha Hidayat Ali Khomsan Amelia, Ria Andika Ghea Prameswari Ani Nuraeni Ani Nuraeni Ani Nuraeni Annisa Kartinawati Annisa Nurhidayati , Vieta Annisa Nurhidayati, Vieta Astari Riski Bayu Suriaatmaja Suwanda Bayu Suriaatmaja Suwanda cahya chita Chandra Agam Maulana Chandra Elsa Marlina Della Modesty Dianah, Rosyda Dwi Lestari, Fanisa Dyah Prabandari Dyah Prabandari Endah Ayu Andari Fikri Khair Naqli Fikri Khair Naqli Firman Muhammad Basar Hadi Riyadi Harahap, Sarah Aulia Heryudianto Vibowo Husyairi, Khoirul Aziz Intan Permatasari , Siti Kania Sofiantina Rahayu Ksatriadi Widya Dwinugraha Ksatriadi Widya Dwinugraha Maisyaroh, Siti Nur Melewanto Patabang Mia Mustika Hutria Utami Murniadi, Ni Kadek Indah Oktavia Mutiara Ramadanti, Lisya Nadiah, Husna Natasha Indah Rahmani Nisa Wafa Delyani Nisrina Nailina Nurhidayati, Vieta Annisa Nurmahmudi, Muhammad Prabandari, Dyah Prasetya, Guntari Pratiwi, Nisrina Mulia Ridwan Siskandar Rina Martini Rina Martini Sesar Husen Santosa Siti Munawarah Sundari Putri, Feny Syahidah Endrini An Najihah Tarisa Azzajela Syefani Yulia Kurnia Ningsih Zakiya Dwi Rara