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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal International Journal of Economics, Business and Innovation Research
Ni Putu Suwariani
Department Of Agroindustrial Technology, Faculty Of Agricultural Technology, Udayana University, Bukit Jimbaran, Badung-Bali 80361, Indonesia
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

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Effect of yeast concentration and fermentation time on the characteristics of tuak from coconut sap Ida Bagus Wayan Gunam; Thobie E. B Kaban; Ni Putu Suwariani
jurnal1 VOLUME 5 ISSUE 2, DECEMBER 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i2.599

Abstract

Tuak is a traditional fermented drink made from the sap of the Palmae family that is favored by rural communities. The quality of tuak varies greatly and depends on the type of microbe that contaminates the sap raw material. This research aimed to get the best yeast concentration and fermentation time, to get the best characteristics of tuak from coconut sap. The first factor was yeast concentration (0, 2, 4, 6, and 8%). The second factor was fermentation time (24, 48, 72, 96, and 120 hours). The research was grouped based on the processing time and got 50 units of the samples. The experiment was carried out at room temperature (± 30°C). The parameter of this research was sensory evaluation test, alcohol content, pH, total dissolved solids, and total sugar. The data of this research were analyzed with analysis of variance, followed by the Duncan’s test. The results showed that yeast concentration 4% w/v and fermentation time of 72 hours produced the best characteristics of tuak from coconut sap with the characteristics of sensory test for the alcohol flavor was between like to really like (4.30), the sour flavour was neutral to like (3.59), the sweet flavour was like to really like (4.85), and overall acceptance was like to really like (4.95) with alcohol content (9.38%), pH (4.2), total dissolved solids (7.52 mg/L) and total sugar (1.54%). The addition of starter culture can speed up the fermentation process and at the same time improve the quality of tuak from coconut sap.
Risk Analysis and Mitigation in the Coffee Supply Chain (Case Study: XYZ MSME, Klungkung) Manik, Roulina; I Wayan Gede Sedana Yoga; Ni Putu Suwariani
International Journal of Economics, Business and Innovation Research Vol. 4 No. 06 (2025): October- November, International Journal of Economics, Business and Innovation
Publisher : Cita konsultindo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijebir.v4i06.2466

Abstract

XYZ is one of the coffee processing MSMEs located in Klungkung Regency, Bali. In carrying out its operations, this MSME encounters several problems, one of which is the lack of green bean raw materials. This condition has the potential to cause production targets to not be achieved, so that consumer demand cannot be met. This problem can cause losses for MSME, so efforts are needed to anticipate and reduce the risks that occur due to the lack of raw materials. This study aims to identify risk events and risk sources, as well as to design mitigation strategies to minimize the impact of risks on the supply chain at XYZ MSME. The HOR method consists of two phases. Identifying risk events and sources is done in HOR phase 1, and designing mitigation solutions for priority risk agents is done in HOR phase 2. According to the study's findings, there are 56 risk agents and 31 risk events, with 23 risk agents prioritized according to their Aggregate Risk Potential (ARP) value. Furthermore, 17 mitigation strategies were designed to reduce risk, and nine of these strategies were selected as the top priorities in risk management. These priority strategies include setting quality standards for green bean suppliers, implementing a strict penalty or price discount system, providing a buffer stock of raw materials, implementing a safety stock system for raw materials, adding potential suppliers from different locations, improving supplier selection and evaluation, establishing cooperation contracts for a specific period of time, with setting price standards, preparing new suppliers, and forming a Quality Control (QC) team.
Co-Authors Alfajriyanti Rachman Amna Hartiati Bambang Admadi Harsojuwono Bambang Admadi Hasojuwono Dewi Pujawati Enjelitha Girsang G.P. Ganda Putra Gabriella Mutiara Haseama Gede Asstaradi Kusuma I Gede Yogi Wikrama Yuda I Ketut Satriawan I M. Mahaputra Wijaya I Made Andre Cucumandalin I Made Mahaputra Wijaya I Made Mahaputra Wijaya I W.G. SEDANA YOGA I. M. Mahaputra Wijaya Ida Ayu Somya Iswari Pranidhani Ida Bagus Wayan Gunam Ignatia Karolina Sarito Komang Rumiarsa Lidia Evifani Lidia Br Sitepu Luh Gede Mening Lestari Luh Putu Wrasiati Lutfi Suhendra Made Gabhina Aryayustama Manik, Roulina Michael Jordi Theofanny Nabila Ayu U. Cahyani Ni Made Dewi Indriyani Ni Made Mega Suasti Rahayu Ni Made Wartini NYOMAN SEMADI ANTARA Putu Dwi Ariyanti Lestari Reksi Julnigo Haloho Riwina Bibina Br Sinulingga Sekar Jasmine. P. A Sixtania Ijo Magho Sri Mulyani Thisia Anggraeni Pribadi Thobie E. B Kaban Timothy Ich Sudanton Sitorus