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All Journal Conference on Innovation and Application of Science and Technology (CIASTECH) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Agroteknika Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Rambideun : Jurnal Pengabdian Kepada Masyarakat Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan Journal of Livestock and Animal Health (JLAH) Journal of Livestock and Animal Health (JLAH) Andalasian International Journal of Social and Entrepreneurial Development Andalasian Livestock
Aronal Arief Putra
Department Of Technology Of Animal Products, Faculty Of Animal Science, Universitas Andalas
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Energy Engineering Health Professions Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Intermediate Actions to Improve the Business Scale of Bondo Bakery, a Micro Bakery Enterprise in Padang Putra, Aronal Arief; Rahmi, Elfi; Yulia, Vitania; Sandra, Afriani
Andalasian International Journal of Social and Entrepreneurial Development Vol. 5 No. 01 (2025): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.5.01.13-18.2025

Abstract

Intermediate initiatives were launched to enhance the business scale of Bondo Bakery. This involved assessing the current conditions of the bakery, which led to several actionable options for improving its market position. Upgrades to facilities were made, along with training focused on baking for premium quality, production of affordable price of animal product-rich variants, bakery photography, and role-playing in baking classes. These actions resulted in the acquisition of standard equipment for kneading and preparation, improved the ability to produce high-quality bakery items, diversified the product offerings, created appealing visuals for social media advertising, and developed skills for conducting baking classes. In conclusion, the implemented actions are significant in increasing the bakery's business scale.
Properties of Street Food Rolled Eggs in Padang City Simatupang, Muhaimin; Sandra, Afriani; Anggraini, Intan Dwi; Putra, Aronal Arief
Andalasian Livestock Vol. 2 No. 1 (2025): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v2.n1.p50-61.2025

Abstract

Rolled eggs are a popular type of street food among schoolchildren. Consumption of this product has become controversial regarding nutrition and health, particularly its high-fat content (oily), the potential for oxidation from the use of bulk oil and reused oil, and the potential for contamination due to its production location on the side of the road. This study aims to determine the physicochemical and microbiological quality of rolled eggs sold in Gunung Pangilun Village, North Padang District, Padang City. Fat content, free fatty acids, peroxide value, pH, color (L*, a* b*), total bacterial colonies, and total Escherichia coli colonies were the parameters measured. The study used a Randomised Block Design (RBD) with four egg roll vendors as treatments and five repetitions of sample collection. The results showed that the range of fat content, free fatty acids, and peroxide values was 22.10–36.48%, 0.56–0.61%, and 27.26–33.05 meq/kg, respectively. Meanwhile, the total plate count ranged from 5.08 to 24.76 x10⁷ repercussion CFU/g, and the total E. coli count ranged from 3.32 to 29.24 x10⁵ repercussion CFU/g. Physically, the color of the rolled eggs showed ranges of lightness, redness, and yellowness of 53.81–57.23, 1.83–3.25, and 16.09–19.86, respectively, and a pH range of 8.45–8.51. Based on the chemical and microbiological analysis results of the rolled egg samples, there is a relatively high level of contamination and chemical damage. It indicates caution when consuming rolled eggs, as excessive consumption may lead to health issues.
The Influence of Marketing Mix Performance on Costumers’ Purchase Decision of Packaged Rendang Sold by MSMEs in Payakumbuh, West Sumatra, Indonesia Rahmi, Elfi; Putra, Aronal Arief
Andalasian Livestock Vol. 2 No. 1 (2025): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v2.n1.p86-97.2025

Abstract

This study aims to analyze the influence of product, price, place, promotion, and services on purchasing decisions for rendang in Payakumbuh, West Sumatra. The study was conducted on 51 Micro Small Medium Enterprises (MSMEs) consumers. Research was conducted using a survey method, and the obtained data was subjected to a quantitative descriptive analysis using multiple linear regression. Based on the result of the research analysis, the number R2 (R Square) is 0.224 or (22.40%). This showed that the percentage contribution of the influence of the marketing mix of rendang as independent variables (product, price, place, promotion, and services) to the dependent variable (purchasing decision) is 22.40%. At the same time, the remaining 77.60% is influenced or explained by other variables that are not included in this research model. A significant simultaneous effect of five marketing mixes, i.e., product, price, place, promotion, and service, on consumers' purchasing decision of rendang was noticed. Price, place, and service positively affected the partial evaluation; however, product and promotion were not. To sum up, innovation on price, place, and service can be the primary consideration for the MSME to keep competitive in the rendang market.
Co-Authors Ade Rakhmadi Afriani Sandra Andini Valentina Putri Anggraini, Intan Dwi Annisa’ Suci Rahmadini Bagastra Khoosy Anakariksi D. Novia Deni Novia Elfi Rahmi Erpomen Erpomen Fitri Kurnia, Yulianti Fitrimawati Fitrini Fitrini Hanafi, Daniyal Hilda Susanty Julia Ulfah Khairunnisa Khairunnisa Laksono Trisnantoro Mardhiyetti Mardhiyetti Pertiwi, Yannisa Pertiwi, Yannisa Putri Amalia Sari Qurrata Aini Rahmadanisa Rahmadanisa, Rahmadanisa Rahmi, Elfi Ramaiyulis, Ramaiyulis Reswati, Reswati Riesi Sriagtula Riri Permata Sari Rusli, Ridho Kurniawan Simatupang, Muhaimin Sofia Ananda Vitania Yulia Yatmanelli Yatmanelli Yulia, Vitania Yuni Ernita