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All Journal Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Journal of Food Technology and Health Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE) Jurnal Multidisiplin Sahombu
Wahyudi David
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Agriculture, Biological Sciences & Forestry Arts Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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

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

Abstract

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 4°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 ± 2 digit.  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 4°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 ± 2 digits. Keywords: presto, quality, salted egg, shelf life
Ipteks Bagi Masyarakat Kelompok Tani 4 Sajarek dan Kelompok Tani Rahmat Illahi Kecamatan VII Koto Sungai Sariak Kabupaten Padang Pariaman: Introduksi Pemanfaatan Limbah Tempurung Kelapa Menjadi Asap Cair Anwar Kasim; Wahyudi David; Deivy Andhika Permata; Fitriani Kasim
Jurnal Pengabdian Warta Andalas Vol 23 No 3 (2016): Warta Pengabdian Andalas
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

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Abstract

Limbah hasil pertanian tempurung kelapa merupakan hasil pertanian by product dari produksi kelapa dan kopra. Limbah tempurung kelapa memiliki potensi yang besar untuk dimanfaatkan sebagai penghasil asap cair. Asap cair merupakan hasil proses pirolisasi bahan berkayu yang bernilai ekonomis tinggi. Proses pirolisis ini membutuhkan teknologi dan pengetahuan untuk menghasilkan kualitas yang baik. Kegiatan IbM pada kelompok Tani 4 Sajarek dan Kelompok Tani Rahmat Ilahi Kecamatan VII Koto Sungai Sarik Kabupten Padang Pariaman memberikan gambaran alih teknologi pembuatan asap cair. Kuisioner telah dibagikan sesaat kepada anggota kelompok tani sebelum dan sesudah introduksi. Hasil yang didapatkan, hampir semua kelompok tani tertarik dan mengerti cara pengolahan dan kegunaan asap cair. Dari hasil kegiatan ini, kelompok tani optimis bisa menjalankan kegiatan setelah tanpa adanya pendampingan lagi dari Universitas Andalas. Kata Kunci: Ipteks Bagi Masyrarakat, Asap Cair, Pemanfaatan Limbah Pertanian
The consumer purchase motivation of Organic Food in Online Retail Rina Yanti; Wahyudi David; Ardiansyah
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 12 No. 1 (2024): June 2024
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v12i1.333

Abstract

Organic food relies on consumer confidence as the driver of its buying process. Generally, consumers purchase it directly to ensure its organic guarantee. The increasing purchase of agricultural products and organic food online in Indonesia shows consumer confidence in organic products sold in e-commerce. These studies aimed to determine the driving factors of purchasing organic food through online retailing, the types of organic food purchased, and the relationship between consumer motivation and purchasing decisions. This study uses a cross-sectional method with a purposive sampling technique, and the data is processed using SPSS with General Linear Model analysis. The results from 102 respondents in Indonesia showed that convenience, practicality, and time efficiency as the biggest motivation of consumers (85.30%). On the other hand, pleasure is the slightest consumer motivation (1.0%). Vegetables and processed seeds/nuts are widely purchased as fresh and processed organic foods. The relationship between consumer motivation and online purchasing decisions is that both variables affect one another. The consumer motivation driving factors are diverse product variants, attractive packaging, organic labels, nutritional value, discounts, time efficiency in purchasing, easy-to-find online stores, and advertising. Affordable prices do not motivate consumers to purchase organic food online. Therefore, organic food consumers in Indonesia purchase products through online retailing for convenience.
Analysis of Price and Product on the Purchase Behavior of Bekasi Batik Consumers Mediated by Purchase Intention Rastansya Anandhika; Wahyudi David
Jurnal Multidisiplin Sahombu Vol. 5 No. 5 (2025): Jurnal Multidisiplin Sahombu, July - August (2025)
Publisher : Sean Institute

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Abstract

Bekasi Batik, as a local product, has the potential to grow, but still faces challenges in attracting consumer interest and purchase behavior. This study aims to examine the direct effects of price and product on purchase intention and purchase behavior, as well as their indirect effects on purchase behavior through purchase intention. This research uses a quantitative approach with data collected from 96 Batik Bekasi consumers through a Google Form. Respondents consisted of consumers who made purchases directly at the Kombas workshop (East Bekasi/Blueplaza) and those who purchased online, with data analyzed using SmartPLS 3.2.9. The results show that price and product significantly influence purchase intention, but only product has a direct effect on purchase behavior, while price does not. Purchase intention acts as a significant mediator in strengthening the influence of price and product on consumer purchase behavior toward Batik Bekasi.
Complaint Management Analysis in Digital Transactions: a Case Study of Saqu Bank Nur Annisa; Wahyudi David
Jurnal Multidisiplin Sahombu Vol. 5 No. 06 (2025): Jurnal Multidisiplin Sahombu, September - October (2025)
Publisher : Sean Institute

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Abstract

This study aims to analyze customer complaint handling management at Bank Saqu Indonesia using the service quality dimension framework proposed by Mark Colgate (2018), namely Reliability, Responsiveness, and Relationship. The background of this study is based on the increasing importance of digital banking service quality in building customer satisfaction and loyalty in the era of financial transformation. The research method used is a qualitative case study approach. Data were collected through in-depth interviews with four external informants (customers) and one internal informant (the bank), then analyzed using NVivo12 software with thematic analysis techniques (Braun & Clarke, 2006). The analysis process included data familiarization, coding, theme identification, review, and thematic narrative development. The results showed that the most dominant customer complaints were related to the Reliability dimension, specifically delays in account verification, system errors, and lack of notification when disruptions occurred. The Responsiveness dimension was also highlighted, particularly the slow response of customer service to transaction problems. Meanwhile, the Relationship dimension emerged in the form of complaints related to the lack of personalized service and appreciation for existing customers. Internally, Bank Saqu already has a Jira-based complaint management system with a 24/7 Service Level Agreement (SLA), but still faces challenges in handling traffic spikes during promotional periods. This study concludes that effective complaint management requires an integration of system technical reliability, response speed, and strategies for building emotional relationships with customers. The contribution of this study lies in the development of a revised research framework that emphasizes the importance of simultaneously managing three dimensions of service quality to achieve Best Service Excellence in the digital banking sector.
Co-Authors Adjeng Putri Lestari Anwar Kasim Ardiansyah Fitriani Kasim Nur Annisa Nurul Asiah Rastansya Anandhika Rina Yanti