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Fibra Nurainy
Dosen Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Other

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Analisis Finansial dan Sensitivitas Usaha Kecil Menengah Dodol Coklat Fibra Nurainy; Otik Nawansih; Merry Monika Sitanggang
Jurnal Penelitian Pertanian Terapan Vol 15 No 3 (2015)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.897 KB) | DOI: 10.25181/jppt.v15i3.133

Abstract

This research was purposed to determine financial aspects of chocolate dodol home industry. The result of investment feasibility are reasonable to continue (NPV>0, Net B/C >1,IRR> 22% discount rate and raw’s material (cocoa beans) as many as 10%-50% and the fuel as many as 15%-90 PP< 5 years of economical’s age. The result of sensitivity variable cost increase likes % still reasonable to continue (NPV>0, Net B/C >1,IRR> 22% discount rate and PP< 5 years of economical’s age). Keywords: Chocolate dodol, Financial Analysis, Sensitivity.
Karakteristik Sensori, Kimia dan Fisik Pempek dari Ikan Tenggiri dan Ikan Kiter pada Berbagai Formulasi Esa Ghanim Fadhallah; Fibra Nurainy; Erdi Suroso
Jurnal Penelitian Pertanian Terapan Vol 21 No 1 (2021)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v21i1.1972

Abstract

Pempek is one of the traditional snack food from Palembang which is made from fish and very popular in Indonesia. The objective of this study was to determine the effect of the combination of barred mackerel fish and pick handle barracuda fish meat on sensory, chemical, and physical properties and to determine the best economic formulation of pempek. This study used the Completely Randomized Design with six-level treatments of a combination of barred mackerel fish and pick handle barracuda fish, respectively, 200 g-0 g (P1), 160 g-40 g (P2), 120 g-80 g (P3), 80 g-120 g (P4), 40 g-160 g (P5), and 0 g-200 g (P6). The characteristics of pempek were observed on the sensory (color, aroma, taste, texture, and overall acceptance), chemical (moisture and protein content), and physical properties (hardness, cohesiveness, springiness). The result showed that the treatment only has a significant effect on the color parameter of sensory properties. The higher amount of use of pick handle barracuda fish significantly reduced the panelist preference on color. The best formulation chosen was the combination of 40 g barred mackerel fish and 160 g pick handle barracuda with an economic total raw material cost of Rp 12.750. This formulation is recommended to produce pempek with the best quality and economic cost.
PENYULUHAN DAN PELATIHAN PENGOLAHAN SALE PISANG KELOMPOK USAHA BERSAMA AISYAH DI DESA SUKAJAWA KECAMATAN BUMI RATU NUBAN KABUPATEN LAMPUNG TENGAH Fibra Nurainy; Erdi Suroso
Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Vol 1 No 2 (2017): Jurnal Sakai Sambayan
Publisher : Lembaga Penelitian dan Pengabdian Universitas Lampung

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Abstract

Abstrak Pisang banyak melimpah di daerah Suka Jawa, Kecamatan Bumi Ratu Nuban Lampung Tengah. Produksi yang melimpah memberikan inspirasi bagi sebagian masyarakat khususnya ibu-ibu Aisyiah yang tergabung dalam Kelompok Usaha Bersama (KUB) Aisyiah untuk memanfaatkan pisang menjadi produk olahan berupa Sale pisang. Hal yang menjadi permasalahan pada KUB Aisyah di Bumi Ratu Nuban adalah sale pisang yang dihasilkan masih kurang bagus mutunya, karena memiliki tekstur yang keras, rasa yang kurang enak, dan bentuk yang tidak menarik. Banyak faktor yang berpengaruh dalam pembuatan sale pisang, antara lain adalah pemilihan bahan baku dan proses pengolahannya. Mutu sale pisang yang dihasilkan oleh KUB tersebut belum baik karena kurangnya pengetahuan anggota dalam produksi sale pisang. Untuk itu perlu dilakukan pelatihan kepada para kaum ibu anggota UKM tersebut mengenai proses pengolahan sale pisang yang benar sehingga dapat diperoleh sale pisang goreng yang bermutu. Kegiatan pelatihan ini sangat dinanti kelompok sasaran dan mereka antusias untuk mengikuti kegiatan karena selama ini mereka haus akan pembinaan dan pendampingan yang intensif. Kegiatan penyuluhan yang dilakukan dalam kegiatan ini dapat meningkatkan pengetahuan peserta mengenai teknologi pengolahan sale pisang dari nilai rata-rata 40 menjadi 80. Kata kunci: penyuluhan, pelatihan, sale pisang, perbaikan mutu
ANALISIS PERILAKU MAHASISWA DALAM PROSES KEPUTUSAN PEMBELIAN PRODUK PANGAN HALAL: Studi Kasus Mahasiswa Universitas Lampung [The Student’s Behavior Analysis in The Buying Process for Halal Food Products: Case Study of The University Lampung] Andi Antonika; azhari rangga; Fibra Nurainy
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 2 (2015): 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 (306.901 KB) | DOI: 10.23960/jtihp.v20i2.73 - 85

Abstract

This research was aimed to analyze student’s behavior and dominant factors in the buying decision for halal food product. The research was conducted by survey method using quisioner to 100 responden. The data were analyzed using descriptive analysis and factor analysis using a Kaiser Meyer Olkin (KMO) method and principal component analysis. The research showed stages in decisions process to purchase of halal food product were need assesment (hunger 30% and life style 30%), information retrieval (directly see 41% and meeting religion 19,9%), alternative evaluation (looking the expiration date 34% and not consume food comes from pork 29%), the purchase decision (always see halal label 85% and not so buy without halal label 51%) and post purchase of food product halal (uncertain eat at canteen college 54% and need to be given a halal certificate any campus canteen 93%). The result of factor analysis showed that there were four factors which affecting the decision. These factors were product’s attributes (product label, making process ingredient and production date); internal factor (income, motivation and lifestyle); religion/culture (halal label and certificate) and the external factor (seller, place and price)Keyword : behavior, halal food, purchasing and student
KAJIAN PRODUKSI MINUMAN CAMPURAN SARI WORTEL DENGAN BERBAGAI BUAH Ikrar Triastuti; Fibra Nurainy; Otik Nawansih
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): 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 (87.598 KB) | DOI: 10.23960/jtihp.v18i2.101 - 113

Abstract

This research was aimed to find the most preferred fruitto be mixed with carrot juice, to determine the formulation ofcarrot and the chosen fruit that give the best mixed juice, andto elucidate the physical and chemical characteristics of thechosen juice stored at 10°C for 6 days. The fruits to be chosenwere pineapple, orange, red guava, mango, passion fruit. Theformulations carrot and the chosen fruit used were 50%: 50%,60%: 40%, 70%: 30%, 80%: 20%, 90%, 10%, and 100%: 0%.The results showed that the most preferred fruit to be mixedwith carrot was soursop. Selected formula that gave the bestsensory properties was 80% carrot : 20% soursop. This mixedjuice had scores for aroma, taste, color, and overall acceptanceof 3 (like slightly), 3.600 (like), and 3.240 (like slightly) .During 6- days of cold storage there was a slight decrease invitamin C, total soluble solid, and cloud stability, but there wasa slight increase in pH.Keywords: carrot, cloud stability, mixed juice, soursoup
PENYUSUNAN DRAFT STANDARD OPERATING PROCEDURE PROSES PENGOLAHAN TAHU - STUDI KASUS DI SENTRA PRODUKSI TAHU GUNUNG SULAH BANDAR LAMPUNG Muhammad Iqbal Meyza; Otik Nawansih; Fibra Nurainy
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): 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 (283.297 KB) | DOI: 10.23960/jtihp.v18i1.62 - 77

Abstract

A standard operating procedure (SOP) is a procedure or a sequence of steps which is standardized and must be passed to complete a particular work process (U.S. EPA., 2007). Arranging SOP draft is based on a review of Good Manufacture Practice. SOP is made for a guide line in doing process in an industry. In this research, a drafting SOP of the tofu industry was done by observating and recording every detail of the process. The research was conducted through four steps. Firstly, field observation to observe the process, this includes sanitation, tools specification, and description about step of processing the tofu. The Second step was determining the critical point and optimating the condition. The next step was arranging the SOP draft. The last step was testing of the SOP draft. Then the data were compared and discussed descriptively.  The result showed that the implementation of SOP draft in Tofu Production gave tofu with better characteristic in flavor, aroma, color, compactness, appearance and texture which were prefered than the products made without using reference of the SOP draft. Key words: good manufacturing process standard operating procedure (SOP), tofu
PENGARUH PENAMBAHAN SARI BUAH TERTENTU TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORI SARI TOMAT Riyan Arip Wibowo; Fibra Nurainy; Ribut Sugiharto
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): 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 (133.863 KB) | DOI: 10.23960/jtihp.v19i1.11 - 27

Abstract

The objectives of this research were to find out the physical, chemical, and sensory characteristics of the mixed tomato juice produced and to determine the suitable fruit for tomato mixed juice. The experiment was arranged in a  completely randomized block design with 4 replications.  The fruit mixed with the tomato juice was either peanapple, orange, red guava, mango, passion fruit, or soursop.  The formulation of  mixture contained of 60 % of tomato juice and of 40 % added fruits juice.  The result showed that the addition of fruits juice to the tomato juice significanty affected color, flavor, taste, overall acceptance, pH, total dissolved solid, vitamin C, and stability of mixed juice.  More over the addition of red guava resulted in the best characteristic of mixed tomato juice. The formulation of tomato juice mixed with red guava gave the most acceptable.  The mixed juice of guava and tomato had pH of 4,4, total dissolved solid of 6,90 Brix, level stability of 0,53, antioxidant activity of 87,727%, and vitamin C of  60,4 mg/100g . Keywords:  antioxidant activity, mixed-fruit juice, red guava, tomato.
PROSES PENGAMBILAN KEPUTUSAN KONSUMEN DAN ATRIBUT PRODUK KOPI INSTAN DALAM SACHET [Consumer Decision Making Process and Product Attributes of Instant Coffee] Wisnu Satyajaya; Azhari Rangga; Fibra Nurainy; Harun Al Rasyid
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): 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 (213.751 KB) | DOI: 10.23960/jtihp.v19i3.%p

Abstract

The objectives of this research were to observe the decision making process and the influence of product attributes in consuming of instant coffee products in sachets. This research used questionnaires to obtain information on the characteristics and consumer behavior of respondents. Data were analyzed using descriptive analysis and importance attributes.  The results showed that process of buying through the stages in the purchase decision process, namely:             a). need recognition: the main benefits expected was freshness of coffee, highest frequency was  once a day; and the main barrier was product quality; b). searching of information: the main source was promotion; c). alternative evaluation: The main factor in evaluation was taste, the known brand of instant coffee were Torabika, Nescafe, Kopi Luwak, ABC, Top, Good Day; d). The decision to buy: the main reasons to buy was taste; purchase decision depending on the situation, most influential are friends. e). post-purchase evaluation: customers are willing to keep buying previous products.. The highest product attributes importance of instant coffee were the highest sense of 4.34; aroma 4.23; and freshness of 4.11 which is the characteristics specialty[H1] of coffee. Keywords: consumer, instant coffee, product attributes. [H1] Has been changed
PENGARUH GLUKOSA DAN JAHE MERAH TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK DARI KULIT NANAS MADU Samsul Rizal; Suharyono Suharyono; Fibra Nurainy; Merliyanisa Merliyanisa
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v25i2.110-119

Abstract

The availability of sufficient energy sources to grow lactic acid bacteria and spices addition can influence probiotic drinks' characteristics. This study aimed to study the effect of glucose and red ginger extract on honey pineapple skin probiotic drinks' characteristics. This study used a Complete Randomized Block Design (RCBD) with two factors. The first factor was glucose concentration, namely 1%, 2%, 3%, and 4% w/v, while the second factor was the concentration of red ginger extract, namely 0%, 1%, 2%, 3%, 4%, and 5% (v/v). The data were analyzed using variance analysis (ANOVA), and the differences between means were determined using the orthogonal polynomials. The results showed that glucose increased total lactic acid bacteria and pH, but decreased the preference score of taste, color, and overall reception, but did not affect those of honey pineapple probiotic juice extract's aroma. The red ginger extract increased the taste, aroma, color, and overall acceptance scores, but did not affect the pH and total lactic acid bacteria of pineapple probiotic drinks. The best probiotic drink was from 2% glucose, and 3% red ginger extract, which had 1.3 x 109 colony lactic acid bacteria /mL; total lactic acid 0.63%; pH 3.69; somewhat like the taste, somewhat like the aroma; and somewhat like overall reception.Keywords: glucose, honey pineapple peel, lactic acid bacteria, probiotic beverage, red ginger 
PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK ES KRIM SUSU KAMBING PERANAKAN ETAWA [The Influence of Purple Sweet Potato Increment og Organoleptic Characteristic of Goat Milk Ice Cream of Etawa Generation] Susilawati Susilawati; Fibra Nurainy; Aditya Wahyu Nugraha
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v19i3.%p

Abstract

Goat milk is perishable foodstuffs and has  low shelf life. One way to preserve it is process goat milk into ice cream. This is usefulforreducingthe damagenutritiongoat milk. Purple sweet potatoes which contain some anthosianin can be added to inprove the texture. However, the amount of purple sweet potato  added will affect the texture and body of icecream.  Therfore this research is needed. This research was purposed to find concentration of purple sweet potato that will produce the best ice cream especially on organoleptic characteristic. The experiment was arranged in  Latin Square design in single factor that consist of 5 levels  concentrations of purple sweet potato paste. There were 0% (reference), 10%, 20%, 30%, and 40% (b/b) with 5 replications. Data were analyzed using analysis of variance . furtehre tested using the HSD Test in 5% level of signiificance. The The results showed that addition of  30%  sweet potato paste produced the best quality of goat milk ice cream of Etawa . The score of aroma was 3,5 (not specific goat milk), the taste’s score was 3,47 (sweet), color’s score was 2,8 (rather purple), texture’s score was 3,5 (soft), and the overall  of acceptance was 3,203 (rather like). This ice cream contained water, protein, fat, ash, crude fiber, and total carbohidrate as amuch as 66,98%, protein was 5,5%, 11,86%, 1,34%, 0,3% and 14,2%. Keyword : goat milk, ice cream, purple sweet potato
Co-Authors -, Naomi Azzahra A. S. Suharyono Aditya Wahyu Nugraha Affanti, Renita Ahmad Sapta Zuidar Ahmad Sapta Zuidar Amanda Putra Seta Andi Antonika Ardiansyah - Artha Regina Tambunan Azhari Rangga Azhari Rangga Chintia Agrefina Brilian Danar Tri Winanti, Diki Dewi Wulan Sari Didit Haryanto Diki Winanti Dinda Dwi Jessica Dyah Koesoemawardan Dyah Koesoemawardani Dyah Koesoemawardani Eka Intan Kumala Putri Erdi Suroso Esa Ghanim Fadhallah Esa Susanti Etika, Delya Fiqinanti, Ningrum Fransisca Debora Hakim, Shahelia Harun Al Rasyid Harun Al Rasyid Herdiana, Novita Hotma Ria Tumanggor Ika Mulawati Ikrar Triastuti Ikrar Triastuti Indraningtyas, Lathifa Indraputri, Qalbina Rifka Jessica, Dinda Dwi Julieta, Kensa Kamilah Hafsah, Latifah Koesoemawardani, S.Pi., M.P., Dyah Larassati, Dyah Putri Latifah Kamilah Hafsah Lidya Sari Mas Indah, Lidya Sari Mas Luthfiyyah, Maftukh Zaina M A Chozin M Rakha Pradipta Virhananda Mahesa Reyhan Prayoga Maria Erna Maulida Melvina Putri Melda Safitri Melvina Putri, Maulida Melza Fitriani Merliyanisa Merliyanisa Merry Monika Sitanggang Merry Monika Sitanggang Merry Monika Sitanggang, Merry Monika Mubarik, Depri Muhamad Kurniadi Muhammad Iqbal Meyza Nadyra Sari Ningrum Fiqinanti Ningrum, Billa Aprilia Nisriinaa, Risa Nova Andriani Pratiwi Nurainy, Yulia Nurwijayanti Oktabriyana, Tiara Otik Nawansih Otik Nawansih Otik Nawansih Otik Nawansih Otik Nawansih Otik Nawansih Permatasari, Kartini Prasetyo, Yusuf Eko Pratama, Muhammad Rafy Wahyu Pratiwi, Nova Andriani Putri, Nadia Eka Qalbina Rifka Indraputri Renita Affanti Ribut Sugiharto Ribut Sugiharto Risa Nisriinaa Riyan Arip Wibowo Safitri, Melda Samsu Udayana Samsul Rizal Sari, Nadyra Siti Nurdjanah Siti Nurdjanah Siti Nurjanah Sri Hidayati Sri Hidayati Sri Hidayati Subeki Subeki Suharyono - Suharyono - Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono, Suharyono Susi Astuti Susilawati Susilawati - Susilawati - Susilawati Susilawati Susilawati Susilawati Susilawati, Susilawati Sussi Astuti Syafita, Anggi Tanto Pratondo Utomo Teguh Setiawan Ulfa, Dzakiya Virhananda, M Rakha Pradipta Wahyu Nugraha Wan Abbas Zakaria Winanti, Diki Winanti, Diki Danar Tri Wisnu Satyajaya Yudiantoro Yudiantoro Zahra Catrinnada Corie Zulferiyenni - Zulferiyenni Zulferiynni Zulferiyenni, Zulferiyenni Zulferiynni, Zulferiyenni