Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal AGROTEKNOLOGI Jambura Journal of Food Technology
Wulan Suci Wahyuningtyas
Faculty Of Agricultural Technology, University Of Jember
Agriculture, Biological Sciences & Forestry

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
PEMBUATAN CIWEED (CILOK-SEAWEED) SEBAGAI ALTERNATIF PANGAN SEHAT DAN BERGIZI Rizka Rian Fauziah; Novita Santi Lovabyta; Wulan Suci Wahyuningtyas
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (202.76 KB) | DOI: 10.19184/j-agt.v10i02.5047

Abstract

Cilok is one of local food from West Java which is favoured by all community. Originally, cilok made from “aci” (tapioca starch), meat, and spices. The proportion of “aci” is greater than meat, usualycilok production use 10% of meat by raw material. Problem that usually found in cilok manufacturing in Indonesia is the used of non-permitted food additive, such as borax. The use of borax in cilok manufacture is to improve the texture (chewy) and as preservative. Cilokconsumers generally prefercilok that has a chewy texture. One alternative that can be used to improve the chewy texture oncilok is the use of seaweed. The addition seaweed on cilok manufacturing also improves nutrition and functional properties of cilok. In this research, the cilok that produce by additiof of seaweed we call “ciweed”. The results of the proximate analysis on ciweed showed that moisture, ash, fat, proteinand carbohydrate content respectively by 55.76%; 2.3%; 0.24%; 3.33% and 38.37%. In 100 gof Ciweedcontain energy as much as 306.7 kcal. Based on the economic analysis, ciweed manufacture is highly prospective for further development into a business because the B/C ratio is 1, 56. Keywords: cilok, ciweed, seaweed,healthy and nutrious food
PERSEPSI HALAL SUPPLY CHAIN PADA GENERASI Z DI SOLO RAYA Purnasari, Nurwulan; Taufik, Moh.; Diamonda, Sadewa Aziz; Rusdan, Ilzamha Hadijah; Safari, Dik Dik Sofyan; Wahyuningtyas, Wulan Suci
Jambura Journal of Food Technology Vol 7, No 03 (2025): DESEMBER
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v7i03.33712

Abstract

Tingginya kebutuhan masyarakat terhadap makanan halal di Indonesia diikuti oleh peraturan pemerintah yang mewajibkan seluruh industri bidang makanan dan minuman yang mengklaim produknya halal mendapatkan sertifikasi halal dari pemerintah Indonesia. Masyarakat yang mendominasi wilayah Indonesia berasal dari generasi milenial dan generasi Z, sehingga perlu dikaji lebih dalam mengenai presepsi generasi Z terhadap halal supply chain di Indonesia. Penelitian ini memiliki tujuan untuk mengetahui presepsi generasi Z terhadap halal supply chain yang terdapat di wilayah Solo Raya. Penelitian diselenggarakan di Wilayah Solo Raya yang meliputi kabupaten Sukoharjo, Klaten, Karanganyar, Wonogiri, Sragen, Boyolali dan Kota Surakarta. Dengan menggunakan 57 responden yang termasuk ke dalam kategori generasi Z. Hasil penelitian mengungkapkan pemahaman halal secara umum pada gen Z di solo Raya antara baik hingga sangat baik, presepsi gen Z mengenai persiapan produksi adalah baik, presepsi gen Z terhadap produksi makanan dan minuman di Solo raya terhadap aspek halal chainnya mendapatkan hasil yang ragu atau kurang yakin, begitu pula pada presepsi gen Z terhadap distribusinya, sedangkan presepsi gen Z terhadap konsumsinya terhadap halal suply chain antara yakin hingga sangat yakin. Secara keseluruhan gen Z pada daerah Solo raya memiliki presepsi yang baik terhadap halal supply chain industri makanan dan minuman.
Co-Authors Ilzamha Hadijah Rusdan MOH. TAUFIK Novita Santi Lovabyta Nurwulan Purnasari Rizka Rian Fauziah Sadewa Aziz Diamonda Safari, Dik Dik Sofyan