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All Journal Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Geo Media: Majalah Ilmiah dan Informasi Kegeografian Perkebunan dan Lahan Tropika JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA Jurnal AKP Jurnal Ilmu Budaya Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) AGRITEKNO, Jurnal Teknologi Pertanian Ijtimaiyah: Jurnal Ilmu Sosial dan Budaya Jurnal Rekayasa Lingkungan Edible : Jedb PHARMACOLOGY, MEDICAL REPORTS, ORTHOPEDIC, AND ILLNESS DETAILS (COMORBID) JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA PERTANIAN TROPIK JAPI: Jurnal Akses Pengabdian Indonesia Jurnal Pengabdian Masyarakat Teknologi Pertanian The International Journal of Education Management and Sociology Journal of Artificial Intelligence and Digital Business Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Buletin Pengabdian Jurnal Internasional IJEB Prosiding Seminar Nasional Unimus IJLRSA Environmental Insight Journal
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Yogyakarta School Of Environmental Engineering (STTL YLH), Jl. Janti Km 4, Gedong Kuning, Yogyakarta
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Journal : Jurnal Gizi

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Pengetahuan dan Sikap Mahasiswa dalam Keputusan Pembelian Produk Halal Ali Rosidi; Tatik Musdianingwati; Agus Suyanto; Muh Yusuf; Enik Sulistyowati
Jurnal Gizi Vol 7, No 2 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1176.99 KB) | DOI: 10.26714/jg.7.2.2018.%p

Abstract

Consumers must be more critical in making decisions before buying food products. This study aims to determine the relationship between knowledge with student attitudes in purchasing decisionsfor halal products. The population of this study were the students of Muhammadiyah University ofSemarang. The variables that studied were the level of knowledge of halal food and the attitude ofdecisions for buying halal products. This type of research was observational with a cross sectionaldesign. The tool that used were questionnaires and data analysis by using two stages, namelyunivariate and bivariate (Simple Linear Regression). The results of the study revealed that thestudent's knowledge of halal food was the most moderate category at 40.2% and positive positiveattitude was 53.6%. Based on statistical tests, it can be concluded that there is a relationship betweenknowledge and attitude in buying halal products.Keywords: Halal, Product, Knowledge, Attitude.
Kadar Protein, Kadar Albumin, dan Tingkat Kesukaan Brownies Mocaf Ikan Gabus Asysyifa, Rayyana Aurora Nur; Fitriyanti, Addina Rizky; Sulistyaningrum, Hersanti; Suyanto, Agus
Jurnal Gizi Vol 13, No 1 (2024): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.13.1.2024.17-29

Abstract

Background: Brownies are generally made from wheat flour, but can be made with local food mocaf flour. Mocaf protein is lower than wheat flour, wheat flour has 8-13% protein while mocaf has 1.2% protein content.   Objectives: The purpose of the study was to determine the addition of snakehead fish to protein levels, albumin levels, and preference test for mocaf brownies.The addition of snakehead fish to mocaf brownies aims to increase protein levels. Snakehead fish contains high protein and albumin,protein of 16.2g/100g and albumin content of 6.224g/100g. Preference test is researched to find out brownies are acceptable to consumers.  Method: The study used the Complete Randomized Design experimental method with the additionof snakehead fish 0%;7.3%;9.6%;11.7%, repetition 6 times. Protein content testing is carried out by the kjeldahl method, albumin levels by the biuret method and preference levels by organoleptic tests. Data analysis of protein levels and albumin levels using the ANOVA one-way test, and analysis of favorability data using the Friedman Test test then proceed to the Wilcoxon test.   Results: The test results of protein levels and albumin levels get a value of p >0.05, namely the addition of snakehead fish does not have a significant effect. The results of the favorability leveltest on color, aroma, taste get a value of p < 0.05 that the addition of snakehead fish has a significant effect and the texture of p > 0.05 is not significant. Test results with the addition of snakehead fish with the highest protein content and albumin content treatment 11.7%, the highest color test at 7.3% and 9.6%, the highest aroma test at 9.6%, the highest taste and texture test at 7.3%.  Keywords : Albumin Levels, Mocaf Brownies, Preference Levels, Protein Levels, Snakehead Fish
Co-Authors Agus Suyanto Ajeng Larasati amrullah, Rully Amrullah Arinachaque, Faridha Asiyah, Dewi Asysyifa, Rayyana Aurora Nur Ayen, Rosalina Yuliana Baehaqi Caesar Rismanto Cahya S. Utama Darmanijati, Maria R Srah Dewi, Tiara Arista Dian Anggisari Endang Mugiastuti Erik Febriarta F. Tamtomo F. Tamtomo Fandhi Adi Wardoyo Faridha Arinachaque Fitriyanti, Addina Rizky hafifuddin hafifuddin, hafifuddin Ida Ayu Suci Ida Ayu Suci Irianti, Agnes Tutik Purwani Irwansyah , Novi Jaka Slametan Khamdi, Ali Klarisa, Ica Kumar, Saurav Kusumaningrum, Arini Lenia W Audrea Lesna Purnawan Loekas Soesanto Maghfiroh, Rahmi Naily Maulana, Haris Mudyawati Kamaruddin Muh Yusuf Muhamad Haripin, Muhamad MUHAMMAD YUSUF Mustikarini, Dita Najmatul Laila, Nadia Nurcahyono Nurcahyono, Nurcahyono Nurhidajah - Nurrahman Nurrahman Oktarianti, Sherly Primanda Kiky Widyaputra Purnawan, Lesna Purwandari, Wd. Vitha Putri, Septi Wulan Adi Rabban, Auliyaur Radjali Amin Ratih Handayani Ruth Feti Rahayuniati Sabaruddin Sabriana, Dona Sari, Mei Wulan Setia Iriyanto Setiawan, Aries Siti Aminah Siti Aminah spinkte, diona SRI RAHAYU Stalis Norma Ethica Sukowiyono Sukowiyono Sulistyaningrum, Hersanti Suryono Suryono Susilowati Susilowati Susilowati Syamsiar, Syamsiar Sya’di, Yunan Kholifatuddin Tatik Musdianingwati Triyono Tutik Purwani Irianti Vienastra, Septian Wahyu Imam Santoso Warsiati, Wiwi Wicaksono, Damar Bima Wikanastri Hersoelistyorini Yuliana Noor Setiawati Ulvie Yunan Kholifatuddin Sya’di