Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

2.17

P-Index

This Author published in this journals

All Journal Agrointek agriTECH Indonesian Journal of Biotechnology AGRARIS: Journal of Agribusiness and Rural Development Research Agro Ekonomi Jurnal Sosial Ekonomi Kelautan dan Perikanan Agroindustrial Journal Aceh International Journal of Science and Technology AGRARIS: Journal of Agribusiness and Rural Development Research

Dyah Ismoyowati, Dyah

Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281

Author-ID : 2649610

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences

Published : 22 Documents Claim Missing Document

Claim Missing Document

Articles

Title

Application of Pulse Treatment to Prolong Shelf Life of Fresh Cut Rose (Rosa hybrida) Shyntia Atica Putri; Dyah Ismoyowati; Mohammad Affan Fajar Fallah
Agroindustrial Journal Vol 2, No 1 (2013)
Publisher : APTA and DTIP FTP UGM

Fresh cut flower has characteristis such as perishable and short shelf life. Pulse treatment is akind of method that can prolong fresh cut flower’s shelf life. Pulse treatment is a postharvesthandling which is done by soaking the stem of flower into a solution containing nutrients(glucose and sucrose) and germicides. The objectives of this reseacrh were to determine the bestalternatives of pulse treatment and determine shelf life of fresh cut rose flower of eachtreatment. There were 6 alternatives, namely P 1 (5% sucrose+20 mg/l AgNO 3 ), P 2 (150 mg/lAgNO 3 ), P 3 (1,2% sucrose+0,2 mM STS), P 4 (5% sucrose+20 mg/l AgNO 3 +320 mg/l citricacid), P 5 (1,2% sucrose+ 0,2 mM STS+ warm water (40 0 C)), P 6 (5% sucrose+20 mg/lAgNO 3 +320 mg/l citric acid+warm water (40 0 C)). The parameters used for determining shelflife are color of petals (lightness and redness), moisture content, and texture of stem. As results,shelf life of P1 was 8 days, P2 was 6 days, P3 was 4 days, P4 was 6 days, P5 was 5 days, andP6 was 5 days. All of the alternatives gave longer shelf life than control (4 days). The bestalternatives was P1 with 8 days shelf life. Moisture content in that day was 78,313%, texture ofstem was 47,0603 N, lightness was 31,237 and redness was 46,942.

Developing Coffeeshop Improvement Strategy by Considering Voice of Customer Abhiseka Pandya; Dyah Ismoyowati; Suharno Suharno
Agroindustrial Journal Vol 7, No 2 (2020)
Publisher : APTA and DTIP FTP UGM

The improvement strategy of coffee shop was created by first analyzing the quality of product, service, and pricing of coffee shop to determine the customer requirements using questionnaire. 105 customers of Legend Coffee filled the questionnaire. From 30 attributes, 13 of them needed improvement as their performance rating were below their respective importance, thus resulted in low customer satisfaction. Some product quality and service attributes located in the Concentrate Here quadrant, which requires immediate improvement. Based on those results, then strategic improvements will be made with management using QFD. The highest prioritized improvement strategies are increase in human resources with training in accordance with the job description, increase supervision of each division, and clearer preparation and more detailed SOPs. Improvement strategies then developed based on the voice of the customer with a discussion with management.

Nutritional Content in Snack Food: Consumer Perceptions and Behaviors Rosa Amalia; Dyah Ismoyowati; Guntarti Tatik Mulyati
Agroindustrial Journal Vol 8, No 2 (2021)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v8i2.76731

People's lifestyles encouraged them to devour the main dish in a short amount of time. It demonstrated the value of snack foods as a source of supplementary energy. To present an example of marketing agro-industry in some healthy snack foods for college student, it was necessary to understand consumer behaviors regarding sugar intake in snacking. The marketers need to understand the customer perceptions and behaviors towards nutritional content in snack foods to create healthy snack food. The aims of this study were: 1) to analyze the consumer perceptions and behaviors of nutritional content in snack food products; 2) to identify dominant factors which affect the consumption of snack food products. The study was conducted on 200 respondents of college students. Snack foods were commonly consumed by college students, who were classified as adolescents, in between substantial meals. Descriptive statistics and Principal Component Analysis (PCA) were performed. Consumer impressions on a preliminary assessment of the nutrition label, which includes sugar components, were determined using descriptive statistics. Furthermore, PCA was performed to identify the main consumer characteristics that affect snacking, allowing the impact of sugar content on snack food consumption. The results indicated that the consumers were concerned enough about eating nutritious meals. Consumers, on the other hand, rarely read nutrition labels. The "benefit" and "wants" factors were the most important elements affecting consumer snack food intake. The nutritious composition of snack foods, on the other hand, did not affect snack food consumption. The consumers were unconcerned about the sugar content in snack food.

The Implementation of Activity-Based Costing on Black Rice Supply Chain in Sleman District, Yogyakarta Anggriani Dwi Putriasih; Dyah Ismoyowati; Endy Suwondo
Agroindustrial Journal Vol 8, No 2 (2021)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v8i2.76732

As the primary rice consumers, Indonesians, especially people in Yogyakarta, particular consumers progressively changed their carbohydrate intake from white rice to black rice because of human health benefits. Consequently, from 2015 to 2018, Yogyakarta black rice farm extended its arable land, production, and productivity to fulfill the demand. The research aims to help the actor of business to supervise the activities, wasting higher costs and reducing the profit by analyzing the logistics cost structure along the black rice supply chain with Activity-Based Costing (ABC). The results found that the highest cost proportion of farmers (63.57%), farmer groups (69.97%), and distributors (50.47%) take place in the material handling activity. In comparison, retailers spend most of the cost on inventory activity (64.29%).

Integrating Co-Creation and Open Innovation for Sustainable Value Creation: Evidence from Muslim-Friendly Restaurants in Tokyo Fadillah, Ikhbal; Ismoyowati, Dyah; Falah, Mohammad Affan Fajar; Tsujimoto, Masaharu
Agroindustrial Journal Vol 12, No 2 (2025)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v12i2.109683

The growing presence of Muslim residents and visitors in Japan has increased the need for food services that align with Muslim-friendly expectations. However, limited empirical research examines how co-creation and open innovation contribute to sustainable business performance in this niche sector. This study explores these dynamics by analysing insights from five Muslim-friendly restaurants in Tokyo and survey responses from 57 Muslim consumers. The findings show that consumer involvement in open innovation activities meaningfully enhances several dimensions of sustainability, including financial performance, environmental responsibility, and social value creation, thereby strengthening trust and loyalty. Despite these positive outcomes, restaurants continue to face operational constraints—particularly certification challenges and the costs associated with providing fully Muslim-friendly offerings. The study suggests refining the DART (Dialogue, Access, Risk–Benefit Assessment, and Transparency) framework to reflect co-creation practices in minority-market food services better. Overall, the results confirm that open innovation significantly drives sustainable business outcomes (β = 0.675, p < 0.05) and provide strategic guidance for Muslim-friendly restaurants seeking to expand their market reach and enhance long-term sustainability.

Co-Authors 'Afiifah Aris Putri Abhiseka Pandya Adi Djoko Guritno, Adi Djoko Agung Putra Pamungkas Anggriani Dwi Putriasih Bety F.L. Caesarilla Maggie Zavira Dio N. Wijaya Endy Suwondo Fadhila Kurnia Wijayanti Fadillah, Ikhbal Fauzia Adni Alita Febri Adi Susanto Guntarti Tatik Mulyati Henry Yuliando Juanda Juanda Jumeri Jumeri Jumeri Jumeri Kilana Putri Anindita Kuncoro Harto Widodo Lilik Sutiarso Masayuki Matsuoka Moch Maksum Moch Maksum Mochammad Maksum Mohammad Affan Fajar Falah Probowati, Banun Diyah Rosa Amalia Shafira Wuryandani Shyntia Atica Putri Slamet Hartono Sri Widodo Suharno Suharno Suhendra Suhendra Sylvia, Teny Tenny Sylvia Teny Sylvia Tri Rini Nuringtyas Tsujimoto, Masaharu Wagiman Kastawiyana Yanis Rahmasari Putri Yekti Asih Purwestri

Title Search

Found 5 Documents Search Journal : Agroindustrial Journal

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 5 Documents
Search
Journal : Agroindustrial Journal