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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

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

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

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

STUDI KEAMANAN PANGAN HEWANI DI BANDAR LAMPUNG Wisnu Satyajaya; Novita Herdiana
Jurnal Agroekoteknologi dan Agribisnis Vol. 1 No. 1 (2017)
Publisher : Politeknik Pertanian Bogor

The use of hazardous ingredients is a food safety problem encountered in the community, therefore food evaluation is needed to be done regularly. This study aimed to identify the use of hazardous materials in animal source foods in Bandar Lampung. The research with purposive random sampling was conducted on three traditional markets namely Pasar Tugu, Pasar Gudang Lelang, and Pasar Sukarame. The result of qualitative test showed that from 24 samples, there were 11 samples contained dangerous materials, namely formalin, borax, and chlorine which were spreaded over the three research locations. Abstrak Penggunaaan bahan berbahaya masih menjadi masalah keamanan pangan yang ditemui di masyarakat sehingga pengujian terhadap pangan yang beredar perlu dilakukan secara rutin. Penelitian ini bertujuan untuk mengidentifikasi penggunaan bahan berbahaya pada produk hewani di Bandar Lampung. Penelitian dengan purposive random sampling dilakukan pada tiga pasar tradisional yaitu Pasar Tugu, Pasar Gudang Lelang, dan Pasar Sukarame. Hasil pengujian kualitatif menunjukkan dari 24 sampel terdapat 11 sampel mengandung bahan berbahaya yaitu formalin, boraks, dan klorin yang tersebar pada ke tiga lokasi penelitian.

KAJIAN NATA DE OCHA SEBAGAI KONSUMSI PANGAN: EFEK PENAMBAHAN GULA DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK NATA DE OCHA STUDY OF NATA DE OCHA AS A FOOD COMSUMPTION : EFFECTS OF SUGAR ADDITION AND FERMENTATION TIME ON THE CHARACTERISTIC OF NATA DE OCHA Anty Ummiyati; Maria Erna Kustyawati; Wisnu Satyajaya
Jurnal Agroindustri Berkelanjutan Vol 3, No 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8961

Nata de ocha produced from fermentation of kombucha is considered an innovative product to enhance its function for food consumption. Nata de ocha, a secondary metabolite product of sweet green tea kombucha fermentation using scoby starter, composes of cellulose produced during the fermentation. This study aimed to characterize nata de ocha production as affected by the sugar addition and fermentation time. The study arranged in a Complete Randomized Block Design factorially with 2 factors: sugar addition in the level of 0, 10, 15, and 20%; and fermentation time in the level of 0, 7, 14, and 21 days. The parameters measured were yield, thickness, total microbes, moisture, ash, and crude fibre content. The results showed that sugar addition and fermentation time significantly affected the yield and fibre content of nata de ocha. The high increase of yield (5.723%) and of crude fibre content (1.353%) was produced when the treatment was 15% sugar for 21days and for 144 days, respectively. It was concluded that nata de ocha may consider as food consumption; however, further research was needed for its possibility as an alternative of dietary fibre.

ANALISIS KADAR ASAM KLOROGENAT DAN KAFEIN BERDASARKAN PERBEDAAN LOKASI PENANAMAN DAN SUHU ROASTING PADA KOPI ROBUSTA (C. canephora Pierre) M Rakha Pradipta Virhananda; Erdi Suroso; Fibra Nurainy; Suharyono Suharyono; subeki subeki; Wisnu Satyajaya
Jurnal Agroindustri Berkelanjutan Vol 1, No 2 (2022): JURNAL AGROINDUSTRI BERKELANJUTAN
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i2.6361

Kopi memiliki senyawa kimia seperti kafein dan asam klorogenat. Kandungan senyawa kimia dalam kopi dipengaruhi oleh beberapa faktor seperti tingkat kematangan, tempat tanam, dan penanganan pasca panen. Tujuan penelitian ini adalah untuk mengetahui perbedaan ketinggian lokasi tanam terhadap kadar senyawa asam klorogenat dan kadar kafein kopi robusta serta untuk mengetahui perbedaan suhu roasting terhadap kadar asam klorogenat dan kadar kafein kopi robusta. Penelitian disajikan secara deskriptif dengan menggunakan 2 faktor. Faktor pertama yaitu perbedaan ketinggian lokasi tanam, yang terdiri K1 (Lampung Barat), K2 (Tanggamus), dan K3 (Way Kanan). Faktor kedua adalah suhu roasting, yang terdiri dari 2 level yaitu T1 (180oC), dan T2 (240oC). Hasil penelitian menunjukan bahwa semakin tinggi lokasi penanaman maka akan semakin tinggi kandungan kafein dan asam klorogenat biji kopi yang dihasilkan, sedangkan semakin tinggi suhu penyangraian maka kandungan kafein dan asam klorogenat biji kopi yang dihasilkan akan semakin rendah

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