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All Journal Buletin Peternakan Jurnal Sains Peternakan Jurnal Sain Peternakan Indonesia JURNAL PETERNAKAN Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis JURNAL ILMIAH PETERNAKAN TERPADU Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat ACCRUALS (Accounting Research Journal of Sutaatmadja) Agroteknika Jurnal Ilmiah Ilmu dan Teknologi Rekayasa JASS (Journal of Accounting for Sustainable Society) Jurnal Triton Buletin Poltanesa Jurnal Pengabdian Masyarakat Indonesia Buletin Peternakan Tropis (Bulletin of Tropical Animal Science) Journal Of Sustainable Research In Management Of Agroindustry (SURIMI) Jurnal Farmasi Komunitas Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Jurnal Ilmu Peternakan dan Veteriner
Fitri Suciati
Politeknik Negeri Subang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Analisis Penetapan Harga Jual dengan Metode Cost Plus Pricing pada Dendeng Ayam Giling dengan Pengeringan Dehidrator Rafly Pamungkas; Fitri Suciati; Rohayati Suci Indrianingsih
Mimbar Agribisnis : Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Vol 12, No 2 (2026): Juli 2026
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ma.v12i2.23012

Abstract

Indonesian chicken jerky is made of grounded or sliced chicken meat mixed with seasoning and spices then dried. Chicken meat was chosen to produce jerky due to its avalability and affordable price compared to beef. Generally, jerky is dried using traditional sun drying method, this research used food dehydrator for drying. The used of food dehydrator would contribute to determination of Cost of Goods Manufactured (COGM). In addition, it would also affected the selling price of chicken jerky. Tougher market competition in processed food products encourage to conduct effective selling price determination to achive profit and competitive price to compete in the market. This research aimed to determine the factors that affecting Cost of Goods Manufactured (COGM) and selling price, then further analyzed the selling price of Indonesian chicken jerky that used food dehydrator for drying. Cost-plus pricing method with a full costing approach was used to determined the selling price. Data were collected and analyzed using quantitative descriptive test. This research showed that cost of production components that involved raw material costs, direct labor cost, and factory overhead cost, included all facilities that used in production. Selling price of chicken jerky with net weight 270g was set at Rp. 30.000 per unit with 30% margin, compared to the price of other similar products this selling price are projected to be able to compete in the markets.
Beef Preservation with the Addition of Kecombrang (Torch Ginger) Leaf Powder (Etlingera elatior) at Refrigerator Temperature Sri Kita Sagala; Bangkit Lutfiaji Syaefullah; Fitri Suciati; Qabul Dinanta Utama
JURNAL TRITON Vol 17 No 2 (2026): JURNAL TRITON (Issue in Progress)
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v17i2.1970

Abstract

Beef is one of the animal-derived food with a high nutritional value, making it widely sought after to meet essential human dietary requirements. However, it is highly perishable. In order to preserving beef, organic material such as torch ginger leaf can be used to retard spoilage by inhibiting the growth of microorganism. This study aimed to determine the effect of soaking beef in ginger leaf powder solution on its physical, microbiological and chemical qualities in refrigerated condition. This research used a two way Completely Randomized Design. The treatments was the used of torch ginger leaf powder at 4 concentrations (0; 5; 7.5; and 10%) and observed for 6 days (Day 0; 3; and 6). The data obtained then analyzed using Analysis of Variance (ANOVA) then further analyzed using Duncan Multiple Range Test. The parameters observed were physical quality (cooking loss), microbiology (total bacteria), and chemical quality (pH, water, ash, protein and fat content). The results showed that soaking in torch ginger leaf powder can maintain the freshness of beef for 6 days of storage. Soaking beef with the addition of 10% torch ginger leaf powder solution resulted in beef quality with cooking loss 12.41%; total bacteria 0.18 x 103 cfu/g; pH 5,52; water content 76.49%; ash content 0.95%; protein content 21.27%; and fat content 2.60%. The beef preservation using 10% torch ginger leaf powder solution in 6 days of storage still fit for consumption. Kecombang leaf powder can be solution for beef preservation.
Co-Authors Afif Fakhri Hasya Alfius, Musa Ana Yuda Anggita Rifa Candra Aprillia, Fenny Atika Romalasari Baiq Riska Asmayani Bakhitah Firdaus Hassan Bangkit Lutfiaji Syaefullah Destiana, Irna Desy Triastuti Edy Permadi Enceng Sobari, Enceng Farly Avinda Fathurohman, Ferdi Fenny Aprilliani Fursotul Farah Indira Milenia Syafitri Indratiningsih Indratiningsih Martiana Candra Dewi Melissa Rohana Nafita Suci Nur Arifiana Nurliyani Nurliyani Nurul Mukminah Permadi, Edy Permatasari Setya Novyana Pratiwi, Putri Citra Qabul Dinanta Utama Rafly Pamungkas Ramadhan, Muhamad Gilang Ramadhan, Muhammad Gilang Ratnasari, Uneng Retno Budi Lestari Ridwan Baharta Rimawati Stalistatul Husna Rita Purwasih Rizkiana, Novita Dian Rohayati Suci Indrianingsih Safitri, Laras Sirly Sri Kita Sagala Wahyuni, Anggi Sri Wiwik Endah Rahayu