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All Journal Journal of Food and Life Sciences Jurnal Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Bio-Geo Material Dan Energi
Marniza Marniza
Dosen Jurusan Teknologi Hasil Pertanian Unila
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Education Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering Public Health Social Sciences

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Strategi Pemasaran Produk Tortila Jagung Satyajaya, Wisnu; Rangga, Azhari; Marniza, Marniza
Journal of Food and Life Sciences Vol 1, No 1 (2017)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.354 KB)

Abstract

One of the corn products which able to increase its economic value is corn tortilla. The housewives joining the women farmer’s community take an initiative to develop the corn tortilla product. This activity has been done since 2013 by Kemuning II.  However, the trouble comes due to they did the common strategy while the competition between MSME getting more strict.  Therefore, it is required a precise marketing strategy to overcome such kind of this problem.This research intended to identify the strength, weaknesses, opportunity, threats, and to find the suitable marketing strategy of the corn tortilla product.  This research used QSPM analysis which was resulted from matrix of IFE, EFE, IE and SWOT matrix.  Based on the results, the study showed that the greatest strengths of the business belonging to Kemuning II WFC are:  (1) raw materials were very abundant with a score of 0.258, (2) the main weaknesses was not having a promotion media with a score of 0,071, (3) the main opportunity was a guidance from the government with a score of 0.209, (4) and the main threat was the change of weather being unstable with a score of 0.133.  The rating of IE matrix placed MSME at the cell position V, those were holding and maintaining strategies. The strategy prioritized for the business of Kemuning II was to improve the internal management system by improving work motivation and promotional activities to expand the marketing area. Keywords:  MSME, tortilla, marketing strategy, SWOT, QSPM
PRODUKSI TEPUNG UBI KAYU BERPROTEIN: KAJIAN PEMANFAATAN TEPUNG KACANG BENGUK SEBAGAI SUMBER NITROGEN RAGI TEMPE Marniza, Marniza; Medikasari, Medikasari; Nurlaili, Nurlaili
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (64.063 KB) | DOI: 10.23960/jtihp.v16i1.73 - 81

Abstract

Cassava roots  have low protein content and short storage life. Fermentation of cassava using tempeh innoculum is one way to increase the protein content of cassava.  Cassava has low protein content therefore it  needs to add nitrogen for ragi tempeh  to grow. Velvet bean could be used to enrich  nitrogen source for the growth of tempeh mold in cassava fermentation. The objectives of this research was to determine the influence of addition of velvet bean flour iton cassava fermentation using ragi tempeh which  will increase protein content  of the cassava and meet  SNI standard.  The experimental design used was a Completely Group Randomized Design, single factor with six concentration level : 0%;  6%;  8%;  10%;  12%;  14% with three replications. Data was evaluated using Bartlett test, Tukey test and BNT 5%.  The high protein content 11,51%  was obtained from the addition of  velvet bean flour at concentration  of 12%. The mousture and HCN content in all treatments have meet the  SNI 01-2997-1992  standard for cassava flour, but not for  minerals and starch contents.
PROSES DAN MUTU KOPI BERAS DI TINGKAT RANTAI PASOK DARI DESA BENUANG GALING KECAMATAN SEBERANG MUSI KABUPATEN KEPAHIANG PROVINSI BENGKULU Uker, Damres; Zuki, Meizul; Marniza, Marniza
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.87-99

Abstract

Coffee is an agricultural commodity that is used as a source of livelihood for the people in Benuang Galing Village, Seberang Musi Districts, Kepahiang Regency. The supply chain of coffee bean  is used to determine the activities of the relationships involved in distributing goods. The aim of this research is to identify the processes provided in each supply chain distribution flow and determine the quality at each level of the coffee supply chain on Benuang Galing Village. This research is a type of survey research with the snowball sampling method. A sample size of 25 respondents was obtained after no more new information was obtained from respondents regarding process data and other required data. The quality of coffee bean is determined using the method of the National Standards Agency. The research result shows the processes carried out at each level of the supply chain lead to an increase in the quality of coffee bean.  Supply chain pattern I, the quality of coffee bean at collecting traders is included in grade 6 and for wholesalers the quality of coffee bean is included in grade 5, while in supply chain pattern II the quality of   coffeen bean at wholesalers is included in grade 5.
Physical, Chemical and Sensory Properties of Liquid Palm Sugar With The Addition of Canvas Seeds and Coconut Oil: Liquid Palm Sugar Santika, Rika; Marniza, Marniza; Gusriani, Ika; Syafnil, Syafnil
Jurnal Bio-Geo Material Dan Energi Vol. 3 No. 2 (2023): Journal of Bio-Geo Material and Energy (BiGME), September 2023
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v3i2.30961

Abstract

The common form of palm sugar is usually in solid form and needs to be dissolved before use. To facilitate utilization, palm sugar is processed into liquid palm sugar. One of the issues encountered during the production of liquid palm sugar is the formation of foam, which can decrease the quality of the liquid palm sugar. Therefore, measures are needed to anticipate foam formation, including the addition of candlenut seeds and coconut oil. This study aims to determine the influence of the addition of candlenut seeds and coconut oil on the physical and chemical characteristics of liquid palm sugar, identify the optimal levels of candlenut seeds and coconut oil that meet the national standard (SNI) for liquid palm sugar, and produce a liquid palm sugar product preferred by consumers. The research employed a Randomized Complete Block Design (RCBD) with a single factor and six treatment levels of candlenut seeds and coconut oil (0%, 0.1%, 0.3%, 0.5%, 0.7%, and 0.9%). Data analysis was conducted using Analysis of Variance (ANOVA). Based on the research results, the addition of candlenut seeds and coconut oil significantly influenced the viscosity of liquid palm sugar but had no significant effect on its color and moisture content. The addition of candlenut seeds and coconut oil had a significant impact on the chemical quality of liquid palm sugar, affecting ash content and total insoluble solids but showing no significant effect on pH and total dissolved solids. The treatment with 0%, 0.1%, and 0.3% additions of candlenut seeds and coconut oil met the quality requirements for moisture content, while the ash content in the 0%, 0.1%, and 0.3% treatments also complied with the standards. The addition of 0.9% candlenut seeds and coconut oil resulted in liquid palm sugar that met both SNI standards and consumer preferences.
PENGOLAHAN JAMUR TIRAM MENJADI NUGGET SEBAGAI PEMENUHAN GIZI KELUARGA Marniza, Marniza; Tutuarima, Tuti; Uker, Damres
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 1 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i1.107-113

Abstract

Pandemi Covid-19 (corona virus disease-19) telah berakhir dan peningkatan imunitas tubuh tetap sangat dibutuhkan dengan cara mengonsumsi makanan bergizi terutama makanan dengan kandungan protein tinggi yang salah satunya adalah jamur tiram.   Jamur tiram memiliki umur simpan yang singkat dan memiliki aroma yang khas  yang umumnya tidak disukai oleh kebanyakan anak-anak.  Salah satu upayakan yang dilakukan adalah mengolah jamur tiram menjadi nugget.   Nugget ini bisa dibuat dengan teknologi dan peralatan sederhana sehingga mudah diterapkan oleh ibu rumah tangga untuk pemenuhan gizi keluarga terutama untuk anak-anak. Tujuan kegiatan pengabdian pada masyarakat ini adalah mengenalterapkan pengetahuan mengenai kandungan gizi jamur tiram dalam pemenuhan gizi keluarga, dan mengenalterapkan pengetahuan dan keterampilan pengolahan jamur tiram menjadi nugget kepada khalayak sasaran.  Kegiatan pengabdian kepada masyarakat ini dilaksanakan di Sekretariat PRa Salimah Kelurahan Panorama Kecamatan Singaran Pati Kota Bengkulu yang pesertanya adalah ibu-ibu dari binaan PRa Salimah Kelurahan Panorama dan juga melibatkan lima mahasiswa Program Studi Teknologi Industri Pertanian Universitas Bengkulu.  Kegiatan pengabdian ini dilaksanakan sesuai dengan rencana dan peserta antusias dalam melakukan praktek pengolahan jamur tiram menajdi nugget.  Selain itu ada komitmen dari PRa Salimah ini untuk melanjutkan kegiatan ini dalam bentuk pelatihan kepada masyarakat lain dan wirausaha.   
Co-Authors Azhari Rangga Damres Uker Gusriani, Ika Medikasari Medikasari Nurlaili Nurlaili Rika Santika, Rika Syafnil Syafnil Tutuarima, Tuti Wisnu Satyajaya Zuki, Meizul