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Novia Mehra Erfiza
Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Analisis Mutu Sie Reuboh Dalam Kemasan (Ready to Eat) Selama 7 Hari Penyimpanan Cut Nilda; Dian Hasni; Yusriana Yusriana; Novia Mehra Erfiza
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 2 (2020): Volume 12, No. 2, Oktober 2020
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (745.831 KB) | DOI: 10.17969/jtipi.v12i2.17342

Abstract

Sie reuboh is a traditional cuisine from Aceh Besar district which use red meat, tallow, vinegar and some blended spices. Normally, Acehnese cooks this cuisine in with traditional clay pot. As cooking utensil, clay pot is vulnerable to breakage and has slow heat propagation compared to stainless steel pot which has long usage and good heat conductor. The use of packaging such as nylon plastic and aluminum foil in storage is also expected to affect the quality of sie reuboh. This study aims to find out sensory profile of produced sie reuboh by using ten attributes (colour/brightness, aroma (sour, spicy, meaty), flavor (hot spicy, sour, salty, umami) and texture (tenderness, chewiness). Sie reuboh was cooked in two types of cooking ware (earth clay pot and stainless steel pot) and then store in nylon and aluminum foil packaging for 7 days.  The obtained data is statistical analyzed with ANOVA and DMRT. The results showed that attribute sour aroma, hot spicy flavor, umami and tenderness of sie reuboh cooked with stainless steel has higher notes, whereas other attributes showed no significant effect. Type of packaging also showed no significant effect for these ten attributes except sour aroma. As conclusion, it can be stated  that  stainless  steel  provides  sie  reuboh  with  better  sensory  properties compare to clay pot.
Decision to Purchase Halal Labeled Salt in Kota Juang District, Bireuen Regency, Aceh Province Ramziana Fitri; Yusriana Yusriana; Zalniati Fonna Rozali; Cut Nilda; Novia Mehra Erfiza
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 2 (2025): Vol. (17) No. 2, Oktober 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study was to determine the presence of halal labeling on salt packaging on salt purchasing decisions in Kota Juang District, Bireuen Regency, Aceh Province. This study used survey method and purposive sampling. Data sources are primary data and secondary data. Data collection techniques through recording, interview and observation. This study uses a linear regression model to determine the effect of halal labeling on consumer purchasing decisions for salt. Hypothesis proving uses statistical tests simultaneously (F test) and partially (T test). The results showed that the tcount value (14.086) ttable (1.984) with a significant value of T (0.000) 0.05, so it can be concluded that the halal label affects the decision to purchase salt in Juang City, Bireuen.
Co-Authors Dian Hasni, Dian Ramziana Fitri Yusriana Yusriana Zalniati Fonna Rozali