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All Journal Agrointek Jurnal Ekonomi Pembangunan: Kajian Masalah Ekonomi dan Pembangunan
Tri Yulni
Badan Riset dan Inovasi Nasional
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance

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Competitiveness and Flow of Indonesian Paper Trade in The Global Market Leo Rio Ependi Malau; Nur Arifatul Ulya; Edwin Martin; Raissa Anjani; Bambang Tejo Premono; Tri Yulni
Jurnal Ekonomi Pembangunan: Kajian Masalah Ekonomi dan Pembangunan Vol 23, No 1 (2022): JEP 2022
Publisher : Muhammadiyah University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jep.v23i1.17648

Abstract

Indonesia has the opportunity to increase the share of paper exports in the world due to the declining dominance of NORSCAN (North America and Scandinavia). The momentum is not only an opportunity for Indonesia, but also other paper exporters in Asia and Latin America. This research aims to analyze the competitiveness and determinants of Indonesia’s paper trade flow using secondary data in 2001- 2020 with 11 main export destination countries as objects using Revealed Comparative Advantage (RCA), Export Product Dynamic (EPD) and Gravity models. The RCA analysis showed Indonesia’s paper has competitiveness in 11 export destination countries with diverse growth rates. This is in line with Indonesia’s paper market position as Rising Star in 5 countries which means that Indonesian paper commodities are in a market with high demand growth and market share. Gravity model estimates show that Indonesia and importers real GDP per capita, as well as the level of competitiveness positively affects Indonesia’s paper exports, inversely, export prices and dummy Technical Barrier to Trade (TBT) give negative impact. Based on these results, efforts to increase exports should be done by promoting paper to market with Rising Star and large economies such as China and USA as the priority choices.
Pengaruh pra-perlakuan osmotik dalam pengeringan terhadap karakteristik buah kering: meta analisis Tri Yulni; Waqif Agusta; Mohammad Nafila Alfa; Astuti Astuti; Tantry Eko Putri Mariastuty; Herdiarti Destika Hermansyah; Lusiana Kresnawati Hartono; Primawati Yenni Fauziah; Dian Anggraeni; Meivie Meiske Jetty Lintang
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.20425

Abstract

Osmotic pretreatment is commonly used in drying to preserve the quality of dried fruit. Several studies have been conducted to evaluate the impact of osmotic pretreatment on the quality of dried food, but, these evaluations have mainly been qualitative and have relied heavily on the author's. A meta-analysis was performed in this work to investigate the osmotic pretreatment effect on the properties of dried fruit, such as water activity, moisture content, crispness, and hardness. The Scopus database yielded 2832 potential references, of which 13 met the criteria for meta-analysis. Subgroup analysis on the type of fruit, osmotic agent, concentration, drying method, and temperature was performed to ascertain the influence of moderator variables on the evaluated fruit's characteristics. The data collection and statistical analysis were both done with the OpenMEE software. According to the findings, osmotic pretreatment significantly affected the product's water activity, moisture content, and crispness. Still, it had no such impact on the hardness of the product. In the analysis subgroup, all types of fruit, solution concentration, drying method, and temperature increased water activity, decreased water content, and improved crispness. Meanwhile, it was determined that each fruit's hardness varied depending on the type of fruit, solution concentration, drying method, and temperature. Except for xylitol, all osmotic agents increased water activity. Sucrose and stachyose affect moisture content and hardness differently. Sucrose can enhance crispness. Although osmotic pretreatment improved the characteristics of dried fruit (moisture content and crispness), it negatively influenced water activity, as was concluded. The moderator variable influences the characteristics of dried fruit.
Co-Authors Astuti Astuti Bambang Tejo Premono Dian Anggraeni Edwin Martin Herdiarti Destika Hermansyah Leo Rio Ependi Malau Lusiana Kresnawati Hartono Meivie Meiske Jetty Lintang Mohammad Nafila Alfa Nur Arifatul Ulya Primawati Yenni Fauziah Raissa Anjani Tantry Eko Putri Mariastuty Waqif Agusta