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All Journal Jurnal Agroindustri AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Pengabdian Pada Masyarakat Prosiding Seminar Nasional Darmajaya AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS SINTA Journal (Science, Technology, and Agricultural) Jurnal Multidisiplin Dehasen (MUDE) Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) AGRI-TEK : Jurnal Penelitian Ilmu-ilmu Eksakta Jurnal Dehasen Untuk Negeri Sci-Tech Journal Journal of Multidisciplinary Research Jurnal Pengabdian Mandiri
Hesti Nur’aini
Universitas Dehasen Bengkulu
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Penerapan Good Manufacturing Practice (GMP) Dan Analisis Kelayakan Usaha Pada Industri Kerupuk Jangek Skala Rumah Tangga Hamizar Sayuti; Yudian Syahputra; Hesti Nur’aini; Lina Widawati; Diah Azhari
Jurnal Multidisiplin Dehasen (MUDE) Vol 5 No 1 (2026): Januari
Publisher : LPPJPHKI Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/mude.v5i1.9948

Abstract

Jangek cracker products are animal-derived foods, which have a high risk of contamination, so the implementation of GMP is absolutely necessary to ensure product safety and quality. Gap analysis was conducted by comparing practices in business units with the standards of the Indonesian Ministry of Industry Number 75 of 2010, while financial feasibility was measured using cost analysis, income, and Revenue/Cost Ratio (R/C Ratio). The production process of Jangek crackers in the Etek Jas home industry is still traditional and intensive, involving critical stages such as liming and open-air drying for 2–3 days. Significant gaps were found in the packaging stage, which was not equipped with informative labels (brand, composition, production date), as well as the vulnerability of post-process contamination during the drying stage. The overall implementation of GMP was categorized as Good with an average percentage of 84%. The Building Aspect had the highest score (93%). However, there are critical gaps (Major Non-Conformities) in the Sanitation Facilities (81%) and Employees (83%) aspects, which focus on a simple liquid waste disposal system and inconsistent use of complete work attributes (PPE) by employees. This business is stated to be very efficient, profitable, and feasible to be developed. This is evidenced by the R/C Ratio value of 1.29, which indicates that every Rp 1.00 of costs generates Rp 1.29 in revenue. The cost structure is dominated by Variable Costs (99.63% of TC), with cowhide as the largest cost component (79.55% of TVC).
Pengembangan Abon Lokan Berbasis Substitusi Jantung Pisang Kepok sebagai Pangan Lokal Geri Geri; Lina Widawati; Hesti Nur’aini
Jurnal Multidisiplin Dehasen (MUDE) Vol 5 No 3 (2026): Juli
Publisher : LPPJPHKI Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/mude.v5i3.11151

Abstract

Lokan abon is a dry, fiber-like processed food product made from shredded lokan fruit that is seasoned, boiled, sliced, and fried. The substitution of kepok banana blossom in the processing of lokan abon is a food diversification technique based on local food in Bengkulu Province. This study aims to analyze the effect of adding kepok banana blossom on the quality of lokan abon and determine the best formulation. The study was conducted using an experimental method using a Completely Randomized Design with five levels of lokan meat and banana blossom composition, namely 100:0, 90:10, 80:20, 70:30, and 60:40. The parameters observed included yield, water content, protein content, fiber content, and organoleptic tests including color, taste, aroma, and texture. The results showed that the yield and water content of lokan abon ranged between 22.14% -22.14% and 6.92% 13.47%, respectively. The addition of banana blossoms increased fiber content (0.51% -1.08%) and decreased protein content. (15.30%-35.00%). The best treatment was obtained with a ratio of 80% lokan meat to 20% banana blossoms.
Optimasi Pengolahan Minuman Sereal Instan Berbasis Tepung Pisang Jantan (Musa Acuminata Colla) dan Tepung Sorgum (Sorghum Spp) Hesti Nur'aini; Femmi Muharsyaida; Lina Widawati
Sci-tech Journal Vol. 5 No. 1 (2026): Sci-Tech Journal (STJ)
Publisher : MES Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56709/stj.v5i1.890

Abstract

Instant cereal is an alternative food to replace staple foods, especially for breakfast that is rich in nutrition. A study has been conducted that aims to characterize the effect of the composition of banana flour and sorghum flour on the quality of instant cereal drinks. This study used a one-factor factorial design, namely the ratio of banana flour and sorghum flour with six treatment levels, namely P1K1 (0%:100%), P2K2 (20%:80%), P3K3 (40%:60%), P4K4 (60%:40%) and P5K5 (80%:20%), P6K6 (100%:0%). Physical analysis conducted on instant cereal drinks resulted in a yield of 94.70% to 94.70%, an absorption capacity of 1.20% to 1.50%, a viscosity of 49.15 mPa.s to 89.71 mPa.s, and a humidity of 1.69% to 3.24%. Chemical analysis yielded a moisture content of 1.55% to 2.61%, a protein content of 3.30% to 6.27%, and a fiber content of 2.04% to 3.05%. The best treatment analysis for appearance parameters yielded a value of 0.87 and an effectiveness value of 1.00. The feasibility analysis yielded a R/C ratio of 1.20.
Co-Authors Ahmad Soleh Alzen Alzen Ana Nurmalia Andini Risha Septiani Andwini Prasetya Bayu Noperanda Abdillah Darius Darius Dewi Suranti Diah Azhari Doni Pratama Eko Sumartono, Eko Eko Susilo Elyswandy Simanjuntak Wandy Eva Ramalia Sari Evi Andriani Exziz Pernando Febrian Sutata Febry Dian Saputra Femmi Muharsyaida Ferliando Frisnan Hamid Fitria Ari Murti Geri Geri Hamizar Sayuti Haryono, Mimpira Hilda Meisya Arif Hilda Meisya Arif Johannes Agung Sitorus Jurois Meksi Jusuf Wahyudi Karona Cahya Susena Lena Elfianty Lina Wiadawati Lina Widawati Liza Yulianti Lydia Gustina Putri M, Mujiono Meksi Despa Methatias Ayu Methatias Ayu Moulina Muhammad Mallik Rondesha Nadiya Teti Aprilia Novi Sari Ningsih Riki Meinaki Ririn Afriani Suhendri Suhendri Ujang Karnadi Wahyu Dwi Saputra Yudian Syahputra