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All Journal Jurnal Teknologi & Industri Hasil Pertanian JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Agroindustri Berkelanjutan
Neti Yuliana
Dosen Jurusan Teknologi Hasil Pertanian Fakultas Pertanian
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Engineering Environmental Science Industrial & Manufacturing Engineering Other

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Journal : Jurnal Agroindustri Berkelanjutan

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PREFERENSI KONSUMEN TERHADAP PENGEMBANGAN PRODUK CAMILAN KOPI Warda, Hanifa; Nawansih, Otik; Yuliana, Neti; Nurdin, Samsu Udayana
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 1 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i1.7136

Abstract

Camilan kopi terbuat dari biji kopi asli yang disangrai dan disalut dengan sirup gula aren. Penggunaan biji kopi yang diolah langsung menjadi camilan membuat produk ini masih perlu dilakukan pengembangan agar dapat lebih diterima konsumen. Penelitian ini bertujuan untuk mengetahui atribut-atribut produk camilan kopi yang dianggap penting dalam pengembangan produk, membuat produk pengembangan guna memperbaiki produk sebelumnya, serta mengetahui preferensi konsumen terhadap camilan kopi. Tahapan dalam penelitian ini yaitu dengan penyiapan kuisioner, uji validitas dan reliabilitas, formulasi produk pengembangan, serta uji kesukaan. Kuisioner dilakukan kepada 30 responden pada survei pendahuluan dan 100 responden pada survei uji kesukaan. Analisis data menggunakan metode importance performance analysis (IPA) dan model sikap fishbein. Hasil survei pendahuluan menunjukkan bahwa kinerja atribut camilan kopi yang masuk ke dalam kuadran I (prioritas utama) adalah tekstur/kerenyahan, mouthfeel, kemudahan untuk ditelan, dan aftertaste. Kuadran II (pertahankan prestasi) yaitu atribut aroma kopi. Kuadran III (prioritas rendah) yaitu rasa pahit kopi. Kuadran IV (berlebihan) yaitu rasa manis gula aren dan aroma gula aren. Formulasi produk pengembangan dilakukan dengan memodifikasi penggunaan biji kopi menjadi ekstrak kopi yang disalut dengan kacang sangrai dan sirup gula aren. Berdasarkan preferensi konsumen melalui uji kesukaan, responden lebih menyukai produk pengembangan camilan kopi dibandingkan dengan camilan kopi yang sudah ada sebelumnya dengan nilai sikap (Ao) sebesar 16,31 yaitu positif.
FORMULASI TEPUNG JAGUNG DAN IKAN LELE DUMBO (Clarias gariepinus) PADA PEMBUATAN NUGGET FORMULATION OF CORN FLOUR AND AFRICAN CATFISH (Clarias gariepinus) IN THE MAKING OF NUGGETS Indah, Widoretno; Nawansih, Otik; Yuliana, Neti
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8019

Abstract

The study aimed to determine the effect of the formulation of corn meal and catfish on the sensory and chemical characteristics of fish nuggets and to obtain the best formulation of corn flour and catfish on fish nugget products. This study was arranged in a Completely Randomized Block Design with a single factor of six levels and four replications. The formulations of corn flour and catfish in the manufacture of fish nuggets were P0 (10 g and 190 g as controls), P1 (10 g and 190 g), P2 (20 g and 180 g), P3 (30 g and 170 g), P4 (40 g and 160 g), and P5 (50 g and 150 g). Sensory observations were carried out by scoring, hedonic, and chemical properties tests. The Bartlett test and the addition of the data by the Tuckey test tested the homogeneity of the data. The data were analyzed by variance to determine the effect between treatments. If there was a significant effect, the data was further analyzed with the Least Significant Difference (L.S.D.) test at a 5% level. The results showed that the formulation of corn flour and catfish significantly affected sensory properties (texture, taste, and overall acceptability) and chemical properties (ash, fibre, fat, protein, and carbohydrate content) but not significantly on colour parameters alongside the scent and moisture content of the nuggets. The formulation of corn flour and catfish that produced the best fish nuggets was the P3 treatment (30 g corn flour and 170 g catfish) on cooked nuggets having a texture score of 7.62 (slightly dense and somewhat compact, taste score 7.08 (typical of fish), score colour 6.64 (yellow-brown) aroma score 6.88 (less typical of fish) and overall acceptance of 7.27 (like), and the best half-cooked nugget chemical properties resulted in water content of 74.70%, ash content of 1.27%, 8.61% protein content, 2.08% fat content, 1.22% crude fibre content and 12.09% carbohydrate content.
PENGARUH LAMA WAKTU PEREBUSAN BIJI LABU KUNING TERHADAP SIFAT SENSORI DAN AKTIVITAS ANTIOKSIDAN PADA MINUMAN FERMENTASI YOGHURT BOILING TIME EFFECT OF PUMPKIN SEEDS ON SENSORY PROPERTIES AND ANTIOXIDANT ACTIVITY IN FERMENTED YOGHURT DRINKS Zakaria, Denny; Zuidar, Ahmad Sapta; Sartika, Dewi; Yuliana, Neti
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8290

Abstract

The purpose of this study was to determine the effect of boiling pumpkin seeds on the sensory properties and antioxidant activity of yoghurt.  The study was structured using a 4 × 4 Latin Rectangle Design (RBSL) with a factor of boiling time of pumpkin seeds as much as 4 treatment levels, 4 minutes (A), 5 minutes (B), 6 minutes (C), and 7 minutes (D).  The data tested for similarity of variance using the Bartlett test and additional data were tested with the Tuckey test. Data analysis of variance was carried out to obtain an estimator of the error variance and determine the effect between treatments.  The analysis was continued by using the Least Significant Difference (LSD) test at the 5% and 1% significance levels. The results showed that the boiling time of pumpkin seeds did not significantly affect the sensory properties of the texture with a value of (4.07-4.15), thick, aroma with a value of (4.07-4.13) yogurt scent, colour with a value of (3.08-3.19) slightly greenish, taste with a value of (4.05-4.22) sour, overall acceptance with a value of (3.7-3.95) which is slightly like, and antioxidant activity of yogurt with a value of (40 .3%-45.3%.). The antioxidant activity of yogurt with the addition of pumpkin seed extract has a higher value of 45,31% compared to the antioxidant activity of plain yogurt, which is 28,49%.  Based on these results, the conclusion was that the boiling time of 4, 5, 6, and 7 minutes had no effect on the sensory properties and antioxidant activity of yogurt with the addition of pumpkin seed extract.
Co-Authors Ahmad Sapta Zuidar AS, suharyono DEWI SARTIKA DEWI SARTIKA Herdiana, Novita Indah, Widoretno Maesari, Siti Medikasari Medikasari Naomi Lintang C S Otik Nawansih rusita rusita Samsu Udayana Nurdin Siti Nurdjanah Sri Setyani Susilawati, Susilawati Warda, Hanifa Wisnu Satyajaya Zakaria, Denny