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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL SOSIOLOGI Journal of Food and Life Sciences Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Agroindustri OPERATION EXCELLENCE: Journal of Applied Industrial Engineering Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmu dan Teknologi Kayu Tropis Jurnal Agroekoteknologi dan Agribisnis Jurnal Inovasi Pembangunan Jurnal Pengabdian dan Pemberdayaan Masyarakat Inovatif Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Pengembangan Agroindustri Terapan Jurnal Agroindustri Berkelanjutan
Wisnu Satyajaya
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
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ANALISIS KADAR ASAM KLOROGENAT DAN KAFEIN BERDASARKAN PERBEDAAN LOKASI PENANAMAN DAN SUHU ROASTING PADA KOPI ROBUSTA (C. canephora Pierre) Virhananda, M Rakha Pradipta; Suroso, Erdi; Nurainy, Fibra; Suharyono, Suharyono; subeki, subeki; Satyajaya, Wisnu
Jurnal Agroindustri Berkelanjutan Vol. 1 No. 2 (2022)
Publisher : Jurusan Teknologi Hasil Pertanian

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

Abstract

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
Sensory Study and Financial Feasibility Analysis of Alpinia galangal Fish Shredded Products Alamsyah, Fadli; Sartika, Dewi; Astuti, Sussi; Satyajaya, Wisnu; Hidayati, Sri; Ayunisa, Puan Mutia
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1151-1159

Abstract

Spices have always been a part of Indonesia's culinary culture. One of the spices that has high economic value and efficacy is galangal. Therefore, testing of bioactive compounds and the effect of making shredded spice fish with the addition of various concentrations of galangal needs to be further investigated in terms of sensory quality and financial feasibility. This study aims to determine the bioactive components in galangal spice, determine the best concentration of galangal addition in shredded spiced fish products, and determine the financial feasibility. The research was conducted by making galangal spice and shredded spiced fish at IDAEZ Group MSMEs. Subsequently, the galangal spice was tested for bioactive compound (GC-MS) and then, sensory tests were carried out on shredded fish spices mixed with galangal spices (1%, 2%, 3%). After that, the financial feasibility analysis was calculated. The results obtained showed that there were four main components in galangal spice, such as 5-Eicosenen, (E)-, n-Hexadecanoic acid, oleic acid, and 9-Octadecenoic acid (Z)-, oxiranylmethyl ester. Meanwhile, the best concentration of shredded spice fish was found in treatment P3 (addition of 3% galangal). Lastly, the shredded spice fish was found to be viable with an income of IDR 427,547 per production. Keywords: Financial feasibility, GC-MS, Galangal, Sensory.
PENERAPAN STRATEGI PENGEMBANGAN USAHA TEPUNG PISANG CAVENDISH DENGAN PENDEKATAN METODE SWOT DAN QSPM Saputra, Muhammad Agung; Indraningtyas, Lathifa; Utomo, Tanto Pratondo; Satyajaya, Wisnu
Jurnal Pengembangan Agroindustri Terapan Vol 4 No 1 (2025)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v4i1.4151

Abstract

Sekar Transad merupakan salah satu pelaku Usaha Mikro, Kecil, dan Menengah (UMKM) yang bergerak di bidang pengolahan pangan dengan produk unggulan "Tepung Pisang Cavendish". Usaha ini menghadapi sejumlah tantangan seperti fluktuasi penjualan, proses produksi yang masih manual, belum adanya jadwal produksi tetap, serta pemasaran yang belum optimal karena hanya menggunakan aplikasi WhatsApp dan belum memanfaatkan media sosial maupun platform marketplace. Penelitian bertujuan untuk mengidentifikasi faktor-faktor internal dan eksternal yang memengaruhi pengembangan usaha serta merumuskan strategi yang tepat untuk meningkatkan daya saing produk tepung pisang Cavendish. Untuk mencapai tujuan tersebut, digunakan metode analisis Strengths, Weaknesses, Opportunities, Threats (SWOT) dan Quantitative Strategic Planning Matrix (QSPM). Hasil analisis menunjukkan bahwa kekuatan utama usaha adalah kepemilikan sertifikasi (skor 0,41), sedangkan kelemahan utamanya adalah kurangnya pengetahuan sumber daya manusia dalam bidang pemasaran (skor 0,27). Peluang utama yang dimiliki adalah potensi pasar yang luas (skor 0,37), sementara ancaman terbesar berasal dari ketergantungan pada satu pemasok dan harga pesaing yang lebih terjangkau (skor 0,30). Strategi prioritas yang dihasilkan adalah membuat toko online di berbagai platform penjualan serta melakukan promosi melalui media sosial, dengan nilai Total Attractive Scores (TAS) sebesar 6,04.
IMPLEMENTASI BUSINESS MODEL CANVAS (BMC) DALAM PENGEMBANGAN SISTEM INFORMASI PEMASARAN E- COMMERCE PRODUK KOPI OLAHAN PADA AGROINDUSTRI KOPI Ismail, Taufik; Indraningtyas, Lathifa; Satyajaya, Wisnu; Utomo, Tanto Pratondo
Jurnal Pengembangan Agroindustri Terapan Vol 4 No 1 (2025)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v4i1.4157

Abstract

Anjosia Corp Lampung merupakan UMKM yang bergerak di industri pengolahan kopi, yang berlokasi di Kecamatan Kemiling, Kota Bandar Lampung, dengan merek dagang "Anjosia Coffee". Anjosia Coffee menghadapi tantangan dalam pemasaran, seperti fluktuasi penjualan, kurangnya pemanfaatan pemasaran digital, serta promosi yang belum optimal. Solusi yang dapat diterapkan adalah pengembangan platform e- commerce berbasis Content Management System (CMS) dalam upaya mendukung marketing produk Anjosia Coffee. Penelitian ini bertujuan untuk mengintegrasi model bisnis yang dijalankan oleh perusahaan pada produk Anjosia Coffe, serta merancang sistem e-commerce berbasis CMS WordPress untuk menyajikan informasi terkait Anjosia Coffee secara lengkap melalui web e-commerce. Penelitian ini menggunakan metode action research dan dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa Anjosia Coffee menggunakan model bisnis kombinasi business to consumer (B2C) dan business to business (B2B). Kendala pemasaran yaitu penggunaan media sosial yang masih memiliki keterbatasan dalam efisiensi dan jangkauan. Pengembangan strategi pemasaram e-commerce berbasis CMS WordPress yang menyediakan informasi produk secara lengkap, mempermudah pemesanan, dan meningkatkan efisiensi transaksi melalui fitur katalog, keranjang belanja, pembayaran digital, dan manajemen pesanan.
Effect of Packaging on Protein Content, pH, and Sensory of Probiotic Tempeh Juice During Cold Storage Nur Aini Sahara; Attika Nur Aisah; Maria Erna Kustyawati; Sussi Astuti; Wisnu Satyajaya
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2229-2238

Abstract

Tempeh juice with probiotics is considered as functional probiotic foods with health benefits. This study aimed to evaluate the effect of packaging type (glass bottle and aluminum foil), and cold storage duration on chemical, microbial and sensory properties of probiotic tempeh juice. The research used a two-factorial Randomized Complete Block Design with three replications. ANOVA was used to analyze the data and it was followed by DMRT test at 5% significance level. The results showed that storage duration had no significant effect on viscosity and other chemical analysis, but was significant on sensory attributes of color, aroma, taste, and overall acceptability. Protein decreased on the 8th day probably due to protein hydrolysis by microbial activity, but increased on the 12th day of storage due to the accumulation of microorganism cell walls during storage. However, sensory changes included a paler color, a stronger fermentation aroma, an acidic alcoholic taste, and overall acceptance was acceptable. It was concluded that glass bottle packaging was more effective in maintaining the stability of protein content, pH, and sensory of probiotic tempeh juice beverage compared to the aluminum foil standing pouch with a spout, with the estimated shelf life was 8 days in cold storage.
ANALISIS KEPUASAN KONSUMEN PADA COFFEE FASTE DI KOTA BANDAR LAMPUNG Rosa Rizki Ramadani; Fibra Nurainy; Teguh Setiawan; Wisnu Satyajaya
Jurnal Agroindustri Berkelanjutan Vol. 5 No. 1 (2026): Vol. 5 No. 1 Tahun 2026
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v5i1.12773

Abstract

The coffee shop industry in Indonesia has experienced rapid growth along with the increasing coffee consumption culture and changes in people’s lifestyles. This condition also occurred in Bandar Lampung City, which was marked by the emergence of many coffee shops that intensified competition among business actors. This competition required coffee shop businesses to understand consumer needs and expectations in order to maintain customer satisfaction and loyalty. Coffee Faste Signature, as one of the coffee shops in Bandar Lampung City, needed to evaluate the performance of product, price, service, and facility attributes provided to consumers. This study aimed to identify consumer characteristics, analyze the level of importance and performance of service attributes, and analyze consumer satisfaction with product, price, service, and facility attributes at Coffee Faste in Bandar Lampung City. The research was conducted from November to December 2025 and involved 100 respondents determined using the Slovin formula with a 90% confidence level and a 10% margin of error through an accidental sampling technique. The analytical methods used included descriptive analysis, validity and reliability tests, Importance Performance Analysis (IPA), and Customer Satisfaction Index (CSI). The results showed that social media promotion, cleanliness of rooms and equipment, and the availability and function of supporting facilities were positioned in Quadrant I as the main priorities for improvement. The average conformity level reached 101%, indicating that the overall performance of Coffee Faste Signature was categorized as good. The CSI value of 83.59% indicated that consumers were very satisfied with the products, prices, services, and facilities provided.
EVALUASI PENERAPAN 5R (RINGKAS, RAPI, RESIK, RAWAT, RAJIN TERHADAP KESELAMATAN KERJA DI PT XYZ. Dhiya An'nafi; Erdi Suroso; Wisnu Satyajaya; Muhammad Nur
Jurnal Agroindustri Berkelanjutan Vol. 5 No. 1 (2026): Vol. 5 No. 1 Tahun 2026
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v5i1.12775

Abstract

This study was motivated by the inconsistent implementation of the 5R culture in the workshop area of PT XYZ, which has the potential to reduce productivity and increase the risk of workplace accidents. This study aims to evaluate the implementation of the 5R and analyze its impact on workplace safety as a basis for formulating improvement recommendations. The method used is a mixed-methods approach with a cross-sectional design. Quantitative data were obtained through checklists, while qualitative data were collected through observation, interviews, and documentation. The sample was selected using purposive sampling, involving workers, managers, and OSH academics. Analysis was conducted using gap analysis to compare actual conditions with ideal conditions. The results showed that the implementation of the 5R principles was not yet optimal, with an average achievement of 65.45% (categorized as needing improvement). The “Diligence” component had the highest score (100%), while “Simplicity” had the lowest (25%). A gap of 34.55% was identified, primarily in the aspects of simplicity, neatness, and safety. Therefore, strengthening procedures, supervision, visual controls, and the integration of the 5R principles into the performance system is necessary to improve workplace safety and efficiency.
ANALISIS MODEL BISNIS PADA USAHA UWAW PARFUME DENGAN PENDEKATAN BUSINESS MODEL CANVAS (BMC) dwi anggun; Tanto Pratondo Utomo; Esa Ghanim Fadhallah; Wisnu Satyajaya
Jurnal Agroindustri Berkelanjutan Vol. 5 No. 1 (2026): Vol. 5 No. 1 Tahun 2026
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v5i1.12830

Abstract

Penelitian ini bertujuan menganalisis model bisnis Uwaw Parfume menggunakan Business Model Canvas (BMC) dan memberikan saran pengembangan. Metode yang digunakan adalah deskriptif kualitatif melalui wawancara, observasi, dan dokumentasi. Hasil menunjukkan bahwa usaha ini menerapkan pasar massal dengan keunggulan harga terjangkau, variasi aroma, dan pilihan konsentrasi, menggunakan saluran utama toko fisik dan media sosial, serta menjalin hubungan pelanggan melalui pelayanan dan promo. Pendapatan berasal dari penjualan parfum, didukung sumber daya, aktivitas operasional, dan kemitraan dengan supplier serta franchise, dengan struktur biaya meliputi bahan baku, tenaga kerja, dan operasional. Disarankan pengembangan segmentasi, peningkatan nilai produk, serta pemanfaatan digital untuk memperluas pasar dan meningkatkan kinerja usaha.
Co-Authors Adam Jordan Agus Saptomi Alamsyah, Fadli Anty Ummiyati AS, suharyono Attika Nur Aisah Ayunisa, Puan Mutia Azhari Rangga Azhari Rangga Christine Wulandari Deni Setiawan DEWI SARTIKA DEWI SARTIKA Dhiya An'nafi dwi anggun Erdi Suroso Esa Ghanim Fadhallah Fadli Alamsyah Fauzi Febrianto Fibra Nurainy Haidawati, Haidawati Harun Al Rasyid Harun Al Rasyid Harun Al Rasyid Harun Al Rasyid Harun Al-Rasyid Herdiana, Novita Herdiana, Novita Herdiana, Novita Indra G Febryano Indraningtyas, Lathifa Intan F Suri Jordan, Adam lestari, puput M Rakha Pradipta Virhananda Maria Erna Kustyawati Maria Erna Kustyawati Marniza Marniza Muhammad Nur Muhammad Nur Muhammad Nur Neti Yuliana Novita Herdiana Novita Herdiana Nur Aini Sahara Nurwijayanti Oktabriyana, Tiara Otik Nawansih Otik Nawansih Puan Mutia Ayunisa Rahmat Safe'i RIBUT SUGIHARTO Rosa Rizki Ramadani Samsul Rizal Saputra, Muhammad Agung Sasmita, Cindy Sri Hidayati Sri Hidayati Sri Hidayati Sri Setyani Subeki Subeki Suharyono Suharyono Suharyono, Suharyono Sussi Astuti Tanto Pratondo Utomo Taufik Ismail Teguh Setiawan Ummiyati, Anty Virhananda, M Rakha Pradipta Wahyu Hidayat Widaputri, Silaturahmi Wijaya, Emerson Suta Yuliandari, Puspita Zulferiyenni, Zulferiyenni