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Melati Pratama
Jurusan Seni Kuliner Politeknik Pariwisata Palembang-Sumatera Selatan
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Perubahan Fisikokimia Keripik Pisang selama Proses Penggorengan dan Mekanisme Browning (Tinjauan Literatur Sistematik dan Studi Kasus Pencokelatan Keripik Pisang Produk UMKM ”MA”) Oksilia Oksilia; Melati Pratama; Gatot Priyanto; Filli Pratama
Agroteknika Vol 9 No 2 (2026): Juni 2026
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v9i2.644

Abstract

Keripik pisang merupakan produk olahan buah yang digemari karena cita rasa dan teksturnya yang khas. Namun, proses penggorengan sering memicu reaksi pencokelatan (browning) yang menurunkan mutu visual dan sensorik produk. Penelitian ini bertujuan untuk menganalisis perubahan kualitas minyak dan warna keripik pisang akibat proses penggorengan serta mengidentifikasi tahapan reaksi yang memengaruhi mutu produk. Penelitian menggunakan pendekatan studi kasus one-shot observational yang dikombinasikan dengan Systematic Literature Review (SLR). Parameter yang diamati meliputi bilangan peroksida minyak yang diukur dengan metode titrasi iodometri dan indeks warna (L, a, b*)** sebelum dan sesudah penggorengan. Hasil uji t berpasangan menunjukkan bahwa bilangan peroksida meningkat signifikan (p = 0,0000000435), menandakan terjadinya oksidasi lemak selama penggorengan. Nilai L* dan b* menurun signifikan (p = 4,498x10-5; p = 4,505x10-6), menunjukkan penggelapan warna akibat reaksi Maillard dan karamelisasi, sedangkan nilai a* tidak berubah signifikan. Secara keseluruhan, proses penggorengan memicu reaksi oksidasi dan pencokelatan non-enzimatis yang menurunkan kestabilan mutu produk. Penggunaan minyak segar, pengaturan suhu dan waktu penggorengan yang optimal, serta penambahan antioksidan alami disarankan untuk mempertahankan warna, cita rasa, dan stabilitas mutu keripik pisang.
REDESIGN OF WET CAKE PACKAGING BASED ON INTELLIGENT PACKAGING AS A SPECIAL SOUVENIRPALEMBANG: CASE STUDY OF BR CAKE SHOP Melati Pratama
Journal Hotspot Vol. 3 No. 2 (2025): December
Publisher : Politeknik Pariwisata Palembang

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Abstract

BR is a cake shop in Palembang city that produces wet cakes, where wet cakes have a short shelf life so it is necessary to re-design the packaging. The purpose of this research is to identify kansei elements for packaging design, redesign packaging based on intelligent packaging and test consumer references to redesign. The method used is a quantitative approach with two stages, namely by distributing questionnaires to 67 respondents in stage 1 and 50 respondents in stage 2. The results show that interesting kansei elements for packaging design are attractive colors, distinctive designs, thick packaging materials, easy to read and provide expiration information. Packaging label redesign results based on kansei elements. Design 1 has the most preference with the highest score compared to other designs. Respondents gave higher ratings to Design 1 in terms of packaging label color (3.89), distinctive design (3.95), font (4.28) and expiration information (3.72).
PERSEPSI KARYAWAN DIVISI KAMAR HOTEL NON BINTANG DI PALEMBANG TERHADAP KETERAMPILAN KERJA DAN KEGIATAN PELATIHAN Wisanggeni Agus Priyanto; Luthfia Renalda Tania; Melati Pratama; Muhammad Irvan
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 8 No. 3 (2025)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v8i3.107063

Abstract

This study aims to analyze the perceptions of room division employees in non-star hotels in Palembang regarding their work skills, as well as the needs and implementation of training programs. The study employed a descriptive quantitative approach, with data collected through a Likert-scale questionnaire (1–5) administered to 31 room division employees selected using purposive sampling. The research instrument consisted of 11 work skill indicators and 7 training need indicators, all of which had been tested for validity and reliability. Data were analyzed using descriptive statistics (mean, median, and percentage) and were further supported by semi-structured interviews with non-star hotel managers. The results indicate that employees perceive their work skills to be in the good to very good category, particularly in terms of communication, teamwork, technical skills, and professionalism. However, a key finding of this study reveals a perceptual discrepancy between employees and hotel management, as managers assess employee work skills to be only at a moderate level, especially in communication and problem-solving skills. Furthermore, despite positive perceptions of work skills, the need for hard skill and soft skill training remains very high. These findings suggest that positive competence perceptions do not necessarily reduce the need for continuous self-development. Practically, this study highlights the importance of designing more structured and needs-based training programs for room division employees in non-star hotels.
Co-Authors Arief Marna Sonjaya Arief Marna Sonjaya arief marna Sonjaya sonjaya Filli Pratama Gatot Priyanto Luthfia Renalda Tania Muhammad Irvan Oksilia Oksilia Rhiza Eka Purwanto Wisanggeni Agus Priyanto