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All Journal Agrointek Jurnal Teknologi Pertanian Agrin : Jurnal Penelitian Pertanian Journal of Agricultural and Biosystem Engineering Research Indonesian Journal of Food Technology Darma Sabha Cendekia Journal of Applied Agriculture, Health and Technology Jurnal Agroindustri Terapan Indonesia
Listanti, Riana
Program Studi Teknik Pertanian, Universitas Jenderal Soedirman, Purwokerto
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Energy Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology

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Journal : Agrointek

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Analisis Segmentasi, Penentuan Target, dan Posisi Pasar Gula Kelapa Kristal Beriodium di Jawa Tengah dan Jawa Barat (Studi Kasus Gendis) Wafiq Priyaghinanto Habibie; Riana Listanti; Dian Novitasari
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.11063

Abstract

Some of the objectives of this study were: 1) To analyze the segmentation of iodized crystal coconut palm sugar. 2) To recognize the targeting of iodized crystal coconut pal sugar. 3) To Identify the positioning of Gendis iodized crystal coconut palm sugar products. Data collection was carried out online and offline in Purwokerto, where online questionnaires were distributed in several areas in Central Java and West Java. for four months, namely the period December 2020 - March 2021. The population in this study were consumers of iodized crystal coconut palm sugar and its potential consumers. The sampling method in this study used a non-probability sampling method with purposive sampling and snowball sampling techniques. Based on characteristics of the respondents, there are 3 market segments of iodized crystal coconut palm sugar were created. The target market chosen is cluster 2 with the characteristics of respondents aged 41 - 50 years, diploma educational background, housewife profession, and monthly expenses range of Rp.1.500.000 - Rp.3.000.000. Based on the biplot analysis, the results of the perception mapping by respondents that the most attached to the iodized crystal coconut palm sugar were taste, color, and texture.
Analisis penggunaan bubuk asap cair tempurung kelapa sebagai bahan pengawet Abdul Mukhlis Ritonga; Riana Listanti; Tesa Indah Kurniasih
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.12369

Abstract

Technological developments in the food preservation process are increasingly advanced, including the use of coconut shell smoke into liquid smoke which is used as a natural food preservative. The use of liquid smoke as a preservative in powder form is more efficient in the process of preserving food products. One of the preserved food ingredients is beef. The purpose of this study was to determine the manufacturing process and characteristics of smoked powder and to analyze the effect of using smoked powder on the quality of beef. This research was compiled based on a completely randomized design (CRD), making powdered liquid smoke with 4 variations consisting of 2 factors, namely maltodextrin (25 and 50 grams) and chitosan (25 and 50 grams) with 3 replications. Research data were analyzed using the ANOVA test, Kruskal-Wallis test, and Mann-Whitney test. Variables measured: characteristics of liquid smoke powder (weight, pH, total acid, moisture content, and color), Total Plate Count (TPC) on the beef and beef organoleptic test (color, smell, and texture). The results showed that from the characteristics of the liquid smoke powder, a good variation of powder was found, namely variation 1, with a ratio of 50:25 grams of encapsulation usage. The results of the total bacteria count (TPC) showed that with the addition of smoked powder variation 1 (50:25), the growth of bacteria in beef was two times slower than without the addition of smoked powder. The results of organoleptic test of beef with the addition of smoked powder are redder in color, the texture is harder and the smell is less pungent than without the addition of smoked powder, the color is pale red, the texture is soft and the smell is pungent.
Co-Authors Agus Margiwiyatno Andra Tersiana Wati Anggraini, Dewi Fitri Arief Sudarmaji, Arief Arifin Dwi Saputro, Arifin Dwi Asna Mustofa Ayu Nastiti, Alifia Azzahra, Gaida Zulfa Dian Novitasari Dian Novitasari Hanim Zuhrotul Amanah Hety Handayani Hidayat Hilal Indra Kusuma Bhakti Masruhi Masruhi Masrukhi Masrukhi Mulyaningtyas, Awit Novianti, Zahra Dwi Okti Herliana pratiningsih, azizah salimah Rabbani, Salma Salsabila Rifah Ediati Rifah Ediati Ritonga, Abdul Mukhlis Rudiati Evi Masithoh Sapto Nugroho Hadi Siswantoro Siswantoro Siswantoro Siswantoro Sulistyo, Susanto B. Syarif Hidayatullah Tesa Indah Kurniasih Wafiq Priyaghinanto Habibie Wilis Cahyani Zahrotul Munawwaroh