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All Journal Journal of Integrated Agribusiness Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Gizi dan Kuliner Jurnal Pangan Kesehatan dan Gizi (JAKAGI) Jurnal Dedikasi Olahraga Dan Kesehatan Seminar Nasional Pariwisata dan Kewirausahaan (SNPK) Jurnal Agroindustri Halal Journal of Indonesia Applied Nutrition
Ani Nuraeni
Food And Nutrition Services Industry Management, School Of Vocational Studies, IPB University, 16128 Bogor, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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PERLINDUNGAN INDIKASI GEOGRAFIS UNTUK PENGEMBANGAN PARIWISATA DI INDONESIA Faranita Ratih Listiasari; Wien Kuntari; Dwi Yuni Hastati; Ani Nuraeni
Seminar Nasional Pariwisata dan Kewirausahaan (SNPK) Vol. 4 (2025): APRIL
Publisher : Sahid University Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/snpk.vol4.2025.425

Abstract

Indikasi Geografis adalah bagian dari kekayaan intelektual yang menjadi penanda bagi produk yang memiliki ciri khas atau karakteristik tertentu yang disebabkan oleh faktor wilayah asal produk tersebut. Produk yang memiliki karakteristik tertentu dari berbagai wilayah Indonesia memiliki potensi untuk mendapatkan nilai tambah melalui perlindungan Indikasi Geografis. Potensi ini turut mendukung pengembangan sektor pariwisata di Indonesia sebagai salah satu penyumbang devisa bagi Indonesia. Penelitian ini termasuk penelitian deskriptif analitis dengan pendekatan hukum normatif dengan menggunakan berbagai dokumen dan data terkait Indikasi Geografis. Kopi Toraja dan kopi Gayo adalah dua dari sekitar 130 produk Indikasi Geografis Indonesia yang terdaftar di Direktorat Jenderal Kekayaan Intelektual Republik Indonesia yang memiliki reputasi hingga manca negara. Reputasi kopi ini menarik wisatawan untuk datang ke wilayah tempat kopi tersebut dibudidayakan ataupun membeli produk tersebut sehingga dapat mengembangkan usaha pariwisata di kedua wilayah. Perlindungan Indikasi Geografis tidak hanya melindungi reputasi produk tetapi juga turut dalam pengembangan kegiatan pariwisata di daerah tempat produk Indikasi Geografis terdaftar sehingga dapat meningkatkan perekonomian lokal ataupun nasional. Selain itu diperlukan kerjasama berbagai pihak untuk meningkatkan kesadaran tentang pentingnya Indikasi Geografis untuk pengembangan pariwisata di daerah yang disertai penegakan hukum untuk melindungi produk Indikasi Geografis terdaftar.
Analisis Preferensi Konsumen terhadap Keputusan Pembelian Pie Brownies di Kabupaten Subang Veralianta Br Sebayang; Wien Kuntari; Ani Nuraeni; Faranita Ratih Ratih; Dwi Yuni Hastati; Dedelia
Journal of Integrated Agribusiness Vol 8 No 1 (2026): Journal of Integrated Agribusiness
Publisher : Jurusan Agribisnis, Fakultas Pertanian, Perikanan dan Kelautan Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/jia.v8i1.6175

Abstract

Consumer preferences form the degree of evaluation of the possibility of making purchasing decisions, while consumers are faced with the diffusion of product and provider decisions with different tendencies. The purpose of the study was to assess consumer preferences for the purchase of brownie pie with a case study on UMKM's souvenirs and souvenirs in Subang city. A total of 76 respondents were selected using a conjoint analysis approach. The results of the analysis show that the flavor attribute is considered the most important or most considered in the decision to purchase brownie pie, with a value of 34.35%. The size attribute ranked second with a value of 18.61%. Followed by the price attribute with a value of 16.15%. And the lowest is the texture attribute with a value of 4.76%. To increase the target market, the strategies needed are (1) focus on developing and highlighting sweetness as the main attraction of the product, (2) offer the product at an affordable price, ideally around Rp20,000, to attract price-sensitive consumers, (3) provide products in large sizes to meet consumer preferences, (4) consider using chocolate aroma as one of the product's attractions, (5) optimize the appearance of the product with a brownish color and crispy texture, (6) take advantage of social media (Instagram and TikTok) for promotion, because it is effective and interactive
Development of an Iron-Enriched Ekado as a Potential Food-Based Strategy for Anemia Prevention among Adolescent Girls Annisa Rizkiriani; Firda Zavia Nabila; Ceasandra Ratu Syahtika; Alicia Siti Amanah; Ghina Noer Calliesna Putri; Ani Nuraeni; Vieta Annisa Nurhidayati
Journal of Indonesia Applied Nutrition (JIAN) Vol. 1 No. 1 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jian.v1i1.1313

Abstract

Iron deficiency anemia remains a major nutritional concern among adolescents, with a disproportionately higher prevalence in adolescent girls. Developing iron dense food products that are both nutritionally valuable and organoleptically acceptable represents a practical food based strategy to address this issue. This study aimed to formulate an ekado product incorporating chicken meat, chicken liver, and tofu as sources of iron and protein, and to evaluate its sensory acceptability and nutrient composition. A Completely Randomized Design was applied with three formulation variants F1 (43% chicken meat, 35% chicken liver, 22% tofu), F2 (50% chicken meat, 17% chicken liver, 33% tofu), and F3 (33% chicken meat, 17% chicken liver, 50% tofu). Sensory evaluation was conducted by 31 semi-trained panelists using a hedonic scale to assess color, texture, taste, and aroma. Statistical analysis was performed using the Kruskal Wallis test followed by the Mann Whitney post hoc test. The findings indicated that formulation F2 achieved significantly higher scores for color, texture, and taste (p < 0.05), while also obtaining the highest mean score for aroma, although the difference was not statistically significant. Nutrient analysis per serving (84 g) of F2 revealed an energy content of 408 kcal, 14.8 g protein, 35 g fat, 10 g carbohydrates, and 4.1 mg iron. This iron content contributes approximately 27.3% of the recommended daily iron intake for adolescent girls Based on these results, F2 was identified as the optimal formulation and demonstrates potential as a food based alternative to support adequate daily iron intake among adolescent girls.
Bun Cheese Sausage: Protein Source Snack Made From Mackerel And Bogor Taro Flour Substitution Ani Nuraeni; Aqilla Faiza Hidayat; Shabrina Dhiya Qurraru Aini; Qonitah Hafshah; Annisa Rizkiriani; Vieta Annisa Nurhidayati
Journal of Indonesia Applied Nutrition (JIAN) Vol. 1 No. 1 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jian.v1i1.1325

Abstract

Teenagers, especially school children, are very vulnerable to various nutritional problems caused by unhealthy diets. Moreover, eating patterns in teenagers are very easily influenced by the surrounding environment. As we know, it is currently easy to find snacks that are high in sodium, high in sugar, and high in saturated fat, which can have bad consequences for the health of children and teenagers in the future. For this reason, it is necessary to develop nutritious food products that favor local food ingredients. Mackerel provides essential nutrients and is a source of high protein with lower saturated fat content compared to other animal protein sources. This research aims to develop sausage from mackerel with talas flour as an added value of local food. Mackerel sausage with taro flour is made by mixing mackerel with various ingredients such as taro flour, tapioca flour, egg white, garlic, then steamed until cooked. The results showed that mackerel sausage has a soft texture and savory taste that is liked by various groups, especially children and teenagers. Processing mackerel into sausage can also increase the consumption of this food and encourage a healthy diet. Mackerel sausage is one of the food product developments that should be further developed to support a healthy diet, especially in children and teenagers.
Pengembangan Produk Chiteroll Berbasis Tepung Talas Beneng, Tempe, dan Daging Ayam Ani Nuraeni; Alifah Rasya Khairiyah; Aprilia Wulandari; Putri Davina
JURNAL AGROINDUSTRI HALAL Vol. 12 No. 2 (2026): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v12i2.26249

Abstract

This study aims to develop "Chiteroll," a modified fish roll made from chicken, tempeh, and talas beneng (Xanthosoma undipes) flour as an alternative high-protein snack, and to evaluate its sensory characteristics and nutritional content. The research utilized an experimental design with three formulations based on the ratio of talas beneng, wheat, and sago flours: F1 (89%:11%:0%), F2 (60%:15%:25%), and F3 (82%:9%:9%). Evaluation was conducted through hedonic and hedonic quality tests (color, aroma, taste, and texture) involving 33 semi-trained panelists. Data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test (α=0.05). The results indicated that formula F2 was the most preferred with a weighting score of 3.768, attributed to its neutral taste, less dominant talas beneng aroma, and a chewier, softer texture. Formula F3 had the highest preference in color and aroma, while F1 produced the darkest product color. The selected formulation (F2) contained 277 kcal of energy, 21.3 g of protein, 13 g of fat, 22.3 g of carbohydrates, and 2.3 g of dietary fiber per 100 g of product, successfully meeting the criteria for a high-protein snack.
Co-Authors Adinda Fatimah Azahra Alicia Siti Amanah Alifah Rasya Khairiyah Anida Luthfia Hanum Annisa Rizkiriani Annisa Rizkiriani Aprilia Wulandari Aqilla Faiza Hidayat Astari Riski Ceasandra Ratu Syahtika Celine Marianti Chandra Agam Maulana Dedelia Dwi Yuni Hastati Dwi Yuni Hastati Dwi Yuni Hastati Faranita Ratih Listiasari Faranita Ratih Ratih Firda Zavia Nabila Ghina Noer Calliesna Putri Kuntari, Wien Listiasari, Faranita Ratih Lu'lu Ilmaknun Martini, Rina Nisa Wafa Delyani Nisrina Nailina Nurhidayati, Vieta Annisa Putri Davina Qonitah Hafshah Rizkiriani, Annisa Sebayang, Veralianta Br Shabrina Dhiya Qurraru Aini Shupiyyah Shupiyyah Siti Munawarah Syahidah Endrini An Najihah Tarisa Azzajela Syefani Tarisa Azzajela Syefani Thalita Fauziah Vieta Annisa Nurhidayati Vieta Annisa Nurhidayati Wien Kuntari