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All Journal Jurnal Pertanian Agros Jurnal Pertanian Agros
Sri Sari Utami
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Agriculture, Biological Sciences & Forestry

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Journal : Jurnal Pertanian Agros

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KESUKAAN KONSUMEN TERHADAP BAKSO AYAM: PERBANDINGAN BERBAGAI JENIS DAGING AYAM DENGAN TEPUNG MOCAF SEBAGAI BAHAN PENGISI Nurul Hidayati; Sri Sari Utami
Jurnal Pertanian Agros Vol 27 No 1 (2025): EDISI JANUARI
Publisher : Fakultas Pertanian Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v27i1.45

Abstract

Chicken meatballs are a popular processed meat product enjoyed by various groups of people. This study aims to evaluate consumer preferences for chicken meatballs made with different types of chicken meat and mocaf flour as a filler. The types of chicken used in the study included free-range chickens and broiler chickens. A Complete Random Design (RAL) was utilized with five treatments: P1: 100% free-range chickens; P2: 75% free-range chickens and 25% broilers; P3: 50% free-range chickens and 50% broilers; P4: 25% free-range chickens and 75% broilers; P5: 100% broilers. Each treatment was repeated three times. The parameters observed in the study included consumer preferences for color, aroma, texture, chewiness, taste, and overall assessment of the meatballs. Data were analyzed using ANOVA, followed by the Duncan test at a 5% confidence level. The study's results indicated that the type of chicken used had no significant impact on consumer preferences regarding color, aroma, or overall assessment of the meatballs. However, it did have a significant effect on consumer preferences for texture, chewiness, and taste. These findings provide valuable insights into how the type of chicken meat influences the sensory characteristics of meatballs, as well as the potential of using mocaf flour as a filler to enhance the quality of processed chicken products.
PENGOLAHAN KOPI ROBUSTA DAN KAJIAN ANALISIS USAHA PADA MANGKUDIRJO COFFEE & ROASTERY Sri Sari Utami; Nurul Hidayati; Sunar, Sunar
Jurnal Pertanian Agros Vol 27 No 1 (2025): EDISI JANUARI
Publisher : Fakultas Pertanian Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v27i1.47

Abstract

Robusta coffee is one of the leading commodities with significant economic potential, particularly in tropical regions. This study encompasses the entire processing chain, including sorting coffee fruit, removing the pulp, drying, grinding, and sorting and grading the coffee beans before packing. The aim of this research is to analyze the processing methods of robusta coffee and evaluate the business feasibility of Mangkudirjo Coffee & Roastery. The study utilizes both primary and secondary data. Primary data were gathered through interviews and direct observations, while secondary data were obtained from literature reviews, online sources, and reports from relevant agencies. The economic analysis of the robusta coffee business involved calculating production costs, income, and profits at the scale of small to medium enterprises. The results indicate that, from an economic standpoint, the robusta coffee business is viable, with a monthly profit of IDR 90,721,249. The break-even point (BEP) for production is 2,890 kg, and the BEP price is IDR 24,856 per kg. Additionally, the resource cost (RC) ratio is 1.73, and the return on investment (ROI) is 8.8%. This research is intended to serve as a reference for farmers, business operators, and policymakers in the sustainable development of the robusta coffee industry.
Co-Authors Nurul Hidayati Sunar, Sunar Supriyati Supriyati Yusuf Arif Purnama Putra