Article Per Year (5 Year)
p-Index From 2021 - 2026
0.983
P-Index
This Author published in this journals
All Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan dan Keluarga Jurnal Pendidikan Tata Boga dan Teknologi Journal of Community Service Jurnal Sains dan Teknologi Pangan Teknobuga : Jurnal Teknologi Busana dan Boga
Ranggi Rahimul Insan
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Physics Social Sciences Other

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
DIVERSIFIKASI PENGOLAHAN KACANG TANAH DI NAGARI MANINJAU KECAMATAN TANJUNG RAYA KABUPATEN AGAM Sari Mustika; Ezi Anggraini; Ranggi Rahimul Insan; Anni Faridah
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 6 No 2 (2022)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.6.2.80-83.2022

Abstract

Nagari Maninjau merupakan sebuah Nagari di Provinsi Sumatera Barat yang merupakan ibu kota Kecamatan Tanjung Raya Kabupaten Agam. Komoditi utama daerah sekeliling danau Maninjau selain perikanan adalah padi, dan komoditi lainya seperti jagung, kacang tanah, dan umbi-umbian. Pengolahan kacang tanah menjadi berbagai produk olahan makanan bertujuan untuk meningkatkan nilai tambah dan nilai ekonomis dari kacang tanah tersebut. Dari hasil survey tim pengabdian, saat ini hasil olahan kacang tanah yang sudah dipasarkan hanya dalam bentuk ‘kacang barandang’, belum ditemukan olahan kacang tanah yang lain. Kegiatan ini bertujuan untuk meningkatkan pengetahuan dan keterampilan masyarakat sebagai mitra dengan memanfaatkan potensi daerah yang ada tetapi belum termanfaatkan secara optimal yaitu kacang tanah menjadi produk yang bervariasi, dapat tahan lama serta memiliki nilai tambah, seperti bumbu pecel, kipang kacang dan selai kacang. Kata kunci: Maninjau, kacang tanah, kipang, bumbu pecel, selai ABSTRACT Nagari Maninjau is a Nagari in West Sumatra Province which is the capital of Tanjung Raya District, Agam Regency. The main commodities of the area around Lake Maninjau besides fisheries are rice, and other commodities such as corn, peanuts, and tubers. Processing peanuts into various processed food products aims to increase the added value and economic value of these peanuts. From the results of the service team survey, currently processed peanuts that have been marketed are only in the form of 'barandang peanuts', no other processed peanuts have been found. This activity aims to improve the knowledge and skills of the community as partners by utilizing the potential of the area that exists but has not been utilized optimally, namely peanuts into varied, durable and value-added products, such as pecel seasoning, peanut butter and peanut butter. Keywords: Maninjau, peanuts, kipang, pecel seasoning, jam
Evaluation Of Nutritional Content And Antioxidant Activity In Ku Cake With Different Natural Colors Sari Mustika; Anni Faridah; Ranggi Rahimul Insan
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 1 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/ggrgvx05

Abstract

Kue Ku produced with various natural colors will have their nutritional content and antioxidant activity tested in this research. Processing Kue Ku with a variety of natural dyes—including purple sweet potato, dragon fruit, black rice, and yellow pumpkin—was the focus of this investigation. The DPPH technique was used to test antioxidant activity, and the nutritional composition that was examined included water, ash, fat, protein, and carbohydrates. Dragon fruit, purple sweet potato, yellow pumpkin, and black rice were the Kue Ku varieties with the greatest and lowest water content, respectively. In order of ash content, the following Kue Ku varieties were found: Yellow Pumpkin, Kue Ku Black Rice, Kue Ku Purple Sweet Potato, and Kue Ku Dragon Fruit. From most fattening to least, these Kue Ku varieties are as follows: Yellow Pumpkin, Dragon Fruit, Purple Sweet Potato, and Black Rice. Purple sweet potato Kue Ku, yellow pumpkin Kue Ku, black rice Kue Ku, and dragon fruit Kue Ku were the varieties with the greatest and lowest protein contents, respectively. Kue Ku Dragon Fruit, Kue Ku Pumpkin, Kue Ku Sweet Potato Purple, and Kue Ku Black Rice are the varieties of Kue Ku that range in carbohydrate content from highest to lowest. Kue Ku Sweet Potato Purple has the lowest antioxidant activity, whereas Kue Ku Pumpkin Yellow has the greatest.
The Impact of Taste and Service Quality on Adolescents’ Purchase Decisions: A Study of Mie Gacoan in Padang City Nabilla Bunga Syakhira; Ranggi Rahimul Insan; Anni Faridah; Wiwik Gusnita
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.34232

Abstract

This study examines the impact of taste and service quality on adolescents’ purchase decisions at Mie Gacoan in Padang City. The rising popularity of this restaurant among young consumers highlights the importance of understanding the key determinants of their purchasing behavior. Employing a quantitative associative approach with a cross-sectional survey design, data were collected from 100 respondents, determined using the Lemeshow formula under the assumption of an infinite population. Statistical analysis revealed that taste has a positive and significant effect on purchase decisions (t = 11.971; p < 0.05), while service quality also demonstrates a positive and significant influence (t = 6.033; p < 0.05). Furthermore, simultaneous testing confirmed that both variables collectively exert a positive and significant impact on purchase decisions (F = 220.563; p < 0.05). The findings underscore the critical role of maintaining consistent taste quality and enhancing service standards to strengthen adolescents’ purchasing behavior. Practical implications suggest that Mie Gacoan should prioritize flavor consistency, implement systematic staff training, and improve service efficiency to foster customer satisfaction and repeat patronage. These measures are expected to cultivate long-term loyalty among adolescent consumers. Future studies are encouraged to expand the research model by incorporating variables such as price, promotion, and brand image, thereby offering a more comprehensive understanding of fast-food purchase decisions among adolescents.
Co-Authors Anggraini, Ezi Anni Faridah Anni Faridah Asmar Yulastri Dikki Zulfikar Ezi Anggraini Kasmita Kasmita Kasmita Kasmita Nabilla Bunga Syakhira Rahmi Holinesti Sari Mustika Wiwik Gusnita