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Ari Kristiningsih
Politeknik Negeri Cilacap
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Pemanfaatan Cloud Kitchen dalam Mengembangkan Model Bisnis Restoran Dhandy, Rahmat; Kristiningsih, Ari; Iskandar, Ridwan
Journal of Business Management Vol. 1 No. 1 (2023): August
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/jobm.v1i1.5

Abstract

Studi kasus ini akan menemukan konsep cloud kitchen dalam hal model bisnis, kelebihan, dan kekurangan serta bagaimana mereka mengoperasikan bisnis mereka dengan tiga konsep berbeda, dan kami menyajikan cerita Kitopi sebagai studi kasus pelopor dalam operasi cloud kitchen. Namun, kami mempertimbangkan perbedaan antara restoran cloud dan restoran biasa untuk menemukan -dari pandangan teoretis- bagaimana kedua ide operasi yang berbeda ini dapat digabungkan bersama dan membuat model bisnis yang unik 'dapur di mana-mana'. Pada akhirnya kami menyajikan masa depan merek makanan, dan bagaimana komunikasi dan media sosial akan mempengaruhi industri ini. Kami menyimpulkan penelitian kami dengan menambahkan beberapa rekomendasi untuk pengusaha yang memiliki restoran tradisional terkemuka dan ingin mengembangkan dan mempertahankan posisi mereka di pasar.
Pengembangan Bakpao Ikan Tenggiri sebagai Potensi Intervensi Pencegahan Stunting pada Anak Usia Dini dan Ibu Hamil: Study of the Acceptance Level of Mackerel Fish Buns as an Effort to Prevent Stunting Mukhtar, Thoha; Isnaeni Azizah, Mecha; Fathina Bidzikri, Anwa; Az Zahra, Salsabila; kristiningsih, ari
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 4 No. 2 (2024): SURIMI : Oktober 2024
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v4i2.2267

Abstract

Stunting is a problem related to brain development, resulting in slow motor and mental growth. The issue of stunting is influenced by low access to food, both in quantity and nutritional quality. Mackerel can be used as an alternative food to prevent stunting because of the content it contains. In this study, mackerel was used as a filling in bakpao. Bakpao is one of the traditional Chinese foods that is often used as a snack. This study aims to determine the level of panelist acceptance of mackerel fish bakpao. The contents of mackerel fish bakpao include 76.5% water, 21.4% protein, 0.56% fat, 0.61% carbohydrates and 0.93% ash content. Based on the hedonic test of the parameters of taste, aroma, texture, and color, mackerel fish bakpao was liked by the panelists. Based on these results, bakpao with mackerel fish filling can be used as a food to prevent stunting. Keywords: stunting, bakpao, mackerel fish
Pengaruh Penambahan Wijen Sangrai Terhadap Karakteristik Fisikokimia Pada Mayones Vegetarian: The Effect Of Adding Roasted Sesame On The Physicochemical Characteristics Of Vegetarian Mayonnaise putri, raekhanrahmah; Handayani, Murni; Utami, Sari Widya; kristiningsih, ari
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 4 No. 2 (2024): SURIMI : Oktober 2024
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v4i2.2466

Abstract

Mayonnaise is a mixture of oil in water with egg yolk as a binding agent. However, egg yolk and palm oil have a content that is not good for health, so other alternative ingredients are needed to make it healthier. Soybean extract and oil can replace egg yolk and palm oil as the main ingredients. Soybean extract has a "langu" aroma that not everyone likes so roasted sesame is added to reduce the aroma. This study aims to obtain the best formulation and determine the physicochemical characteristics and the level of panelists' preference for vegetarian mayonnaise. This study used a Completely Randomized Design (CRD) with roasted sesame addition factors of 0%, 10%, 20%, and 30% with three replications each. The physicochemical analysis used to determine the physicochemical content used the thermogravimetric, Soxhlet, and Kjeldahl methods, and used a viscometer and hedonic analysis to deteassess level of panelists' preference for vegetarian mayonnaise samples. The results showed that the addition of various concentrations of roasted sesame had a significant effect on the physicochemical characteristics of vegetarian mayonnaise. The water content ranges from 29.68% - 35.64%, the fat content ranges from 41.73% - 51.74%, the protein content ranges from 2.07% - 5.73%, and the viscosity level ranges from 1,684.37 MPaS - 2,045.50 MPaS. From this study, the results showed that the best formulation and the most preferred ratio of roasted sesame were at the 20% treatment level. Keywords: mayonnaise, vegetarian, soybeans, sesame, physicochemical
Uji sensori Mi Basah Bebas Gluten (Gluten Free) berbasis Tepung Sukun dengan Penambahan Karagenan Ari Kristiningsih; Khoiruddin Wittriansyah; Santi Purwaningrum
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i1.4759

Abstract

Breadfruit is one of the alternative sources of new carbohydrates in the form of wet noodles. Breadfruit flour is a gluten-free food product, which is good for digestion and also for children with autism. Carrageenan is added to the manufacture of noodles as a substitute for gluten in the dough. To add color and taste, squid ink is added as a natural dye for breadfruit noodles. This study aims to determine consumer acceptance of breadfruit flour-based wet noodles with the addition of carrageenan as a thickener and squid ink as a dye. This study used a completely randomized design (CRD) with five treatments, namely with the addition of carrageenan 1%, 3%, 4%, 5% and without the addition of carrageenan (0%). Based on the results of the study, it was found that the water content of breadfruit flour was 2.86%, ash content was o, 2% and protein content was 6.35%. Based on the sensory test, it was found that the P value > 0.05 on all parameters, namely color, taste, aroma and texture, which means that the difference in carrageenan concentrations is not significantly different. The most preferred color by panelists on noodles with the addition of 7% carrageenan. The most preferred taste in breadfruit noodles without the addition of carrageenan and 5%. The most preferred aroma in noodles with the addition of 5% carrageenan. The most preferred texture in noodles with the addition of 1% carrageenan.
Co-Authors Ade Rizkyani Afrizal Abdi Musyafiq Agus Susanto Ahmad Gunawan Anggita Dwi Puspita Annas Setiawan Prabowo Az Zahra, Salsabila Choirunnisa Firdaus Ivana Fadlilah, Ilma Fathina Bidzikri, Anwa Hera Susanti Hety Dwi Hastuti Isnaeni Azizah, Mecha Jenal Sodikin Khoeruddin Wittrinsyah Khoerudin Wittriansyah Khoerun Nisa Khoiruddin Wittriansyah Mardiyana Mardiyana Mardiyana Mardiyana Mohammad Rayhan Afdillah Mukhtar, Thoha Murni Handayani Nur Akhlis Sarihidaya Laksana Nurlinda Ayu Triwuri putri, raekhanrahmah Rafiq, Arif Ainur Rahmat Dhandy Ridwan Iskandar Santi Purwaningrum Santi Purwaningrum Sari Widya Utami Sari Widya Utami Tasnim Ma’arif Al-Haq Theresia Evila PSR Ulikaryani, Ulikaryani Unggul Satria Jati Wittriansyah, Khoeruddin