Article Per Year (5 Year)
p-Index From 2021 - 2026
0.947
P-Index
This Author published in this journals
All Journal Habitat Jurnal Biosilampari: Jurnal Biologi Jurnal Teknologi Hasil Pertanian
Vita Kurnia Utami
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Industrial & Manufacturing Engineering Other

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
PENGARUH GREEN MARKETING TERHADAP KEPUTUSAN PEMBELIAN SERTA DAMPAKNYA TERHADAP PROGRAM COMMUNITY DEVELOPMENT (Kasus Produk Beras Organik “Lumpang Berlian” Agroindustri Sumber Makmur Desa Sumberngepoh, Lawang, Malang) Utami, Vita Kurnia; Setiawan, Budi; Anindita, Ratya
HABITAT Vol 25, No 1 (2014)
Publisher : Department of Social Economy, Faculty of Agriculture , University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Agroindustri Sumber Makmur merupakan sebuah industri yang menciptakan produk hijau yakni beras organik dan sereal beras organik “Lumpang Berlian”. Agroindustri tersebut merupakan salah satu upaya pemanfaatan sumberdaya potensial daerah khususnya di desa Sumberngepoh. Tujuan penelitian adalah untuk menganalisis 1) Pengaruh Green Marketing terhadap Keputusan Pembelian baik secara parsial maupun secara simultan, 2) Pengaruh Green Product, Green Promotion dan Keputusan Pembelian terhadap program Community Development, 3) Pengaruh Green Marketing secara tidak langsung melalui Keputusan Pembelian terhadap program Community Development. Hasil penelitian ini menunjukkan bahwa 1) Variabel Green Marketing berpengaruh secara signifikan terhadap variabel Keputusan Pembelian yaitu sebesar 81.9% dan sub variabel yang tertinggi adalah Green Product, 2) Variabel Product, Promotion dan Keputusan Pembelian berpengaruh secara signifikan terhadap Community Developmentyaitu sebesar 37.0%. 3) Semua hubungan yang terjadi antara variabel Green Marketing secara tidak langsung melalui Keputusan Pembelian terhadap variabel Community Development memiliki hubungan yang signifikan.   Kata Kunci: Agroindustri Beras Organik, Green Marketing, Keputusan Pembelian, Program Community Development
The Effect of Flour Variations on The Organoleptic Properties of Ambon Banana Sheld Chips (Musa paradisiaca) Agustin, Nurul Alviana; Vita Kurnia Utami
TAPE : Jurnal Teknologi Hasil Pertanian Vol 2 No 1 (2025): Jurnal TAPE: Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v2i1.724

Abstract

Banana is one of the relatively large herbaceous plants with large leaves with the Musaceae family. Banana plants can be cultivated well in tropical and subtropical climates. Banana stems contain chemical compounds including saponins, tannins and flavonoids. So it can be used as a basic ingredient for making banana stem chips. Banana stem chips are used by the community to empower banana tree plants and improve the quality of chips by testing Organoleptic properties. The research method used a Completely Randomized Design (CRD) with 4 treatments P0 = Banana stem 350 gr (without using flour) P1 = Banana stem 350 gr + Cornstarch 250 gr P2 = Banana stem 350 gr + Tapioca Flour 250 gr P3 = Banana stem 350 gr + Rice Flour 250 gr. Based on the results of the color, taste and texture analysis tests, it produced a significant value of p <0.00 and it was said that there was no significant difference in banana stem chips. While the aroma of banana stem chips significance p> 0.032 and it can be said that there is a significant difference in banana stem chips and can be further tested with the Duncan test which produces P0, P1 with P2 and P3 there is a significant difference in the aroma of banana stem chips.
ISOLASI, ENUMERASI, DAN KARAKTERISASI BAKTERI PELARUT FOSFAT (BPF) INDIGENUS TANAH DESA KEBUNAN SUMENEP SEBAGAI AGEN PUPUK HAYATI ORGANIK Hefdiyah, H.; Ali, Mahrus; Utami, Vita Kurnia
Jurnal Biosilampari : Jurnal Biologi Vol 5 No 2 (2023): Biosilampari
Publisher : LP4MK STKIP PGRI Lubuklinggau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31540/biosilampari.v5i2.1972

Abstract

Phosphate Solubilizing Bacteria (PSB) are known that have important role to improve plant phosphate uptake as biofertilizer. These Microorganism hold potential to promote organic agriculture as eco friendly and efficiency. This study aims to isolate, enumerate and characterize indigenous PSB from Kebunan Village soil as the organic biofertilizer agent. Isolation and enumeration were carried out using the spread plate method on PCA media for enumeration of the total bacteria and Pikovskaya media (PKV) and NBRIP for BPF selection and enumeration. characterization includes observing the morphological colonies and cells. These experimental studies found that the soil pH was 6.5, the temperature range was 28-35 °C, the total P content was from 0.59 to 1.09 and the dissolved phosphate content sequentially from the smallest is 0.53 (KB2), 29.41 (KB1), 60.45 (KB3). The total abundance of bacteria at 3 different locations showed variations between 1.97 x 106 to 287 x 106. The highest abundance of BPF reached 5.45 x 106 cfu/g was in the watershed which had the lowest available P content. Total 7 isolates of BPF were successfully isolated and characterized with different colony characters and cell shapes. The selected BPF isolates were dominated by Gram-positive bacilli.
PENGARUH PROSES PRODUKSI DAN PENGEMASAN TERHADAP MINAT BELI PRODUK “BUBUK SOKLA” Arij Rosa Indah; Vita Kurnia Utami; Ach Haris Abdi Manaf
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 1 (2024): TAPE: Jurnal Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i1.272

Abstract

Sumenep is one of the districts on Madura Island which is classified as a region producing traditional herbal medicine, one of which is Sokla powder. Sokla powder is a traditional herbal medicine made from several types of herbal plants such as ginger, turmeric, etc. Making sokla powder itself is a production activity using certain TOGA carried out by the Kasih Ibu Farming Women's Group (KWT) in Lengkong Bragung Village, Guluk-Guluk, Sumenep. The production activity referred to in this case is an activity to increase the added value of an item by involving several production factors together. Meanwhile, product packaging not only functions as a container for wrapping food or beverage products to protect them from dirt, dust, air, impact and sunlight, but also as a promotional tool to attract buyers' interest. The aim of this research is to determine the influence of the production and packaging process on purchasing interest in sokla powder products. The method used in this research is descriptive quantitative, while the data processed is using the SPSS version 26 program. Data was obtained from distributing questionnaires to 50 respondents. The results obtained from this research show that the production and packaging process variables do not have a partial and significant effect on purchase interest, with the results of the t test where the calculated t of the two variables is X1=1.830 and X2=-1.412 < t table 2, 011 obtained from a significance level of 5% and df=50-2- 1. Meanwhile, simultaneously the calculated F value obtained is 2.036 < f table of 3.20, which means that the production and packaging processes have no simultaneous and significant influence on purchasing interest.
PENGARUH KONSENTRASI GULA DAN CMC (CARBOXYMETHYL CELLULOSE) TERHADAP KADAR AIR DAN SIFAT ORGANOLEPTIK FRUIT LEATHER SIWALAN (BORASSUS FLABELLIFER L.) Rofida, Aminatur; Ulfa Maulida Farid; Vita Kurnia Utami
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 1 (2024): TAPE: Jurnal Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i1.273

Abstract

Siwalan (Borassus flabellifer L.) is one type of palmae that can thrive in dry environments, including Indonesia. Fruit leather can be used as an alternative to utilizing siwalan fruit as an effort to diversify products based on siwalan commodities. One of the shortcomings in fruit leather processing is that good texture and plasticity are difficult to form so that additional ingredients are needed in the process. The purpose of this study was to see the effect of adding sugar and CMC with different concentrations on water content and organoleptic properties including color, taste, aroma and texture attributes of siwalan fruit leather. The study used a completely randomized design (CRD) with 4 treatments including P1 = 10% CMC 0% sugar, P2 = 10% CMC 0.05% sugar, P3 = 15% CMC 1.0% sugar, P4 = 20% CMC 0.05% sugar with each treatment repeated 5 times. The results of the study stated that based on the Duncan test value at the 0.05 level, it can be seen that the addition of different concentrations of CMC and sugar has an effect on the water content of siwalan fruit leather, where P1 (10% CMC 0% sugar) has the highest water content (24.7%) and P3 (15% CMC 1.0% sugar) has the lowest water content value (18.2%). However, the average value of moisture content obtained from the four samples is 21.2% and this figure has met the standards regarding the maximum limit of moisture content of dried sweets. Meanwhile, the results of the assessment of 30 panelists for the organoleptic test stated that there was an effect of the addition of sugar concentration and CMC on texture and taste attributes, but had no effect on color and aroma attributes. And in terms of hedonic or liking, the majority of panelists liked the color of P1, the aroma of P2 and P3, the taste of P4, the texture of P2 and P3.
UJI DAYA KEMBANG DAN UJI ORGANOLEPTIK KERUPUK SUKUN (Artocarpus altilis) DENGAN PENAMBAHAN TEPUNG YANG BERBEDA Ayu Susilawati; Vita Kurnia Utami; Ulfa Maulida Farid
TAPE : Jurnal Teknologi Hasil Pertanian Vol 1 No 1 (2024): TAPE: Jurnal Teknologi Hasil Pertanian
Publisher : Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/jthp.v1i1.274

Abstract

Breadfruit (Artocarpus alitilis) is a multi-functional plant because it is used as traditional medicine and an alternative food source. The use of breadfruit is generally limited to serving it in the form of fried foods and vegetables, so food diversification must be carried out for a longer shelf life and to increase its high selling value and be suitable for consumption, namely processing it into breadfruit crackers. The aim of this research is to determine the effect of breadfruit crackers (Artocarpus altilis) with the addition of different flours on the swellability of the crackers and to determine the effect of the organoleptic properties of breadfruit crackers (Artocarpus altilis) with the addition of different flours. The research method used a Completely Randomized Design (CRD) with 3 treatments and 6 replications, namely P1: 50% breadfruit + 50% T. tapioca, P2: 50% breadfruit + 50% T. rice and P3: 50% breadfruit + 50% T. cornstarch. Data analysis used Paired Sample T-Test to test flowering power and organoleptic tests using One Way Anova and Duncan's advanced test. Based on the Paired Sample T-Test P1, P2 and P3, the results were significant at p < 0.05, so the treatment carried out in this study had a significant influence on the swelling power of breadfruit crackers. Meanwhile, based on the results of color, taste and texture analysis tests, it produced a significant value of p > 0.05 and it was said that there was no real difference to breadfruit crackers. Meanwhile, the significance of the aroma of breadfruit crackers is p < 0.05 and it can be said that there is a real difference to breadfruit crackers and can be tested further with the Duncan test which produces P3 with P1 and P2, there is a real difference to the aroma of breadfruit crackers.
Co-Authors Ach. Haris Abdi Manaf Agustin, Nurul Alviana Arij Rosa Indah Ayu Susilawati Hefdiyah Hefdiyah I Gusti Bagus Wiksuana Mahrus Ali Ratya Anindita Rofida, Aminatur Ulfa Maulida Farid