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All Journal MAGISTRA FoodTech: Jurnal Teknologi Pangan Widya Dharma Journal of Business
Cucut Prakosa
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology

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KARAKTERISTIK TAPE BUAH SUKUN HASIL FERMENTASI PENGGUNAAN KONSENTRASI RAGI YANG BERBEDA Santoso, Agus; Prakosa, Cucut
MAGISTRA Vol 22, No 73 (2010): Magistra Edisi September
Publisher : MAGISTRA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (13.153 KB)

Abstract

Pembuatan  tape  sukun  merupakan  salah  satu  alternatif  pengolahan  sukun.  Dalam  usaha  untukpenganekaragaman  olahan  pangan  di  masyarakat  serta  untuk  meningkatkan  potensi  daerah.  Permasalannyaadalah agar masyarakat dalam  membuat tape sukun dihasilkan tape sukun yang berkualitas, maka penelitianberbagai  hal  sangat  diperlukan.  Untuk  itu  dalam  penelitian  ini  dilakukan  pengkajian  tentang  penggunaankonsentrasi ragi untuk mengidentifikasi karakteristik produk tape sukun yang dihasilkan.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL)  dengan perlakuan konsentrasi ragi yangditambahkan yaitu : Konsentrasi Ragi 0,5 %; 1,0 %; 1,5 %; 2,0 %; dan konsentrasi ragi   2,5 %. Parameteryang diukur meliputi kadar air, pH, tektur dan uji organoleptik yaitu uji rasa, aroma dan kesukaan.Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi ragi, dihasilkan tape dengan karakteristikkadar air dan  kadar asam tape meningkat (pH lebih rendah), tektur sangat lunak, rasanya menjadi asam denganaroma yang sangat tajam dan alkoholik. Berdasarkan uji organoleptik tape sukun yang paling disukai panelisadalah  tape  sukun  dengan  konsentrasi  ragi  tape  1,0%.  Tape  sukun  yang  dihasilkan  mempunyai  rasa  sedikitmanis agak asam sampai manis sedikit asam (3,70), aroma khas tape agak tajam aromanya (2,25), kadar air75,50%, pH 3,00 dengan tektur 258,36 mm/gram/dt.
PENGUKURAN MUTU LAYANAN DAN KEPUASAN KONSUMEN SPBU 44.574.14 KABUPATEN KLATEN Suhendro, Suhendro; Suranto, Much; Supratikno, Supratikno; Prakosa, Cucut; Nugroho, Arif Julianto Sri; Setianingtyas, Anna Febrianty; Santoso, Agus
Widya Dharma Journal of Business - WIJoB Vol. 2 No. 01 (2023): APRIL 2023
Publisher : FAKULTAS EKONOMI DAN PSIKOLOGI UNWIDHA KLATEN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54840/wijob.v2i01.104

Abstract

This study aimed to examine the gap between customer service expectations and perceptions at gas station in SPBU 44.574.14 Klaten. The test of the model used Servqual Test. The research design was quantitative. The formulation of the hypothesis used the Cronin Taylor Importance Servqual Test formula. The consumer population were all consumers and a sample of consumers at this gas station were those who were adults when they had finished getting service at the gas station. The sampling technique was purposive as many as 95 consumers. The test results show that the responsiveness dimension has the largest gap value. Manajemen must improve the service which still provides the largest gap value followed by the next gap value.
KONTRIBUSI LITERASI KEUANGAN TERHADAP INKLUSI KEUANGAN DENGAN PENDIDIKAN SEBAGAI VARIABEL PEMODERASI: STUDI KASUS PADA GURU PEREMPUAN DI KABUPATEN KLATEN Kuntaryanto, Oki; Agung Nugroho Jati; Cahaya Nugrahani; Titik Purwanti; Cucut Prakosa
Widya Dharma Journal of Business - WIJoB Vol. 4 No. 1 (2025): APRIL 2025
Publisher : FAKULTAS EKONOMI UNWIDHA KLATEN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54840/wijob.v4i1.370

Abstract

Financial literacy is the ability of individuals to manage their finances wisely. One of its important impacts is increasing financial inclusion, which refers to people's access to formal financial services. This study aims to analyze the contribution of financial literacy to financial inclusion by considering education as a moderating variable, specifically among female teachers in Klaten Regency. The research method used is quantitative with multiple linear regression and path analysis approaches. Data were collected through questionnaires distributed to 100 respondents, active female teachers from various elementary and secondary schools in Klaten Regency. The results show that financial literacy has a positive and significant effect on financial inclusion. In addition, educational level strengthens the relationship between financial literacy and financial inclusion, making education an effective moderating variable. This research provides implications that improving financial literacy, especially among female teachers, must be supported by strengthening the educational aspect to create broader financial inclusion.
Substitution of Arrowroot Starch on the Elasticity and Water Holding Capacity (WHC) of Tilapia Fish Nugget Nur, Fatkhun; Prakosa, Cucut
FoodTech: Jurnal Teknologi Pangan Vol 8, No 1 (2025): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i1.96386

Abstract

Arrowroot tubers can be used as an alternative food ingredient by utilizing starch sources as a substitute for tilapia nuggets. This study aims to determine the effect of arrowroot starch substitution as a filling material on the chemical properties and texture of tilapia nuggets. This study used a completely randomized design (CRD) with 4 treatment formulations, namely P1 = arrowroot starch: tapioca (0 g: 15 g), P2 = arrowroot starch: tapioca (5 g: 10 g), P3 = arrowroot starch: tapioca (10 g: 5 g), and P4 = tapioca starch (15 g: 0 g). The results showed that arrowroot starch substitution had a significant effect on elasticity and water binding capacity. Elasticity of tilapia nuggets ranged from 9.36 N-17.64 N and water binding capacity 165.7%-180.3%. The best result was obtained from P3 treatment with the ratio of arrowroot starch and tapioca flour as much as 10:5, namely insoluble dietary fiber 1.71%, water binding capacity 175.22%, and elasticity 13.49 N.
Co-Authors Agung Nugroho Jati Agus Santoso Arif Julianto Sri Nugroho, Arif Julianto Sri Cahaya Nugrahani Nur, Fatkhun Oki Kuntaryanto Setianingtyas, Anna Febrianty Suhendro Suhendro Supratikno, Supratikno Suranto, Much Titik Purwanti