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All Journal AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Jurnal Dimamu
Amila Khairina
Universitas Ma'soem
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Other

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Pengaruh Jangka Waktu Pemanasan terhadap Karakteristik Minyak Kelapa Murni (Virgin Coconut Oil) Kelik Putranto; Amila Khairina; Tharisa Anggraeni
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 1 (2022)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (541.828 KB)

Abstract

Coconut (Cocos nucifera) has a strategic role for the people of Indonesia, considering that its product is one of the nine staples of society, namely coconut oil. One type of coconut oil that is beneficial for health and cosmetics is virgin coconut oil. Research on virgin coconut oil has been carried out from April to May 2022 at the Chemical and Processing Laboratory of the Faculty of Agriculture, Ma'soem University. The experimental treatments consisted of heating periods: A (3 minutes), B (4 minutes), C (5 minutes), D (6 minutes), E (7 minutes) and F (8 minutes). Each treatment tried was repeated 4 times. The method used is an experimental method using a completely randomized design (CRD) with Duncan's multiple range test statistic at a 5 percent level of significance. The results showed that the heating period of 6 minutes produced the best characteristics of virgin coconut oil. This determination is based on the content of free fatty acids, water content, color (very clear), preferred taste and aroma.
Analisis Ketahanan Pangan Rumah Tangga Petani pada Masa Pandemi Covid-19 Siti Nurbais; Tito Hardiyanto; Ida Ningrumsari; Amila Khairina
Jurnal Dimamu Vol. 2 No. 1 (2022)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v2i1.666

Abstract

The COVID-19 pandemic has affected the agricultural sector in the food crop sub-sector, such as decreased food productivity, decreased distribution of production factors and food commodity yields, and increased prices for food products. This also affects the level of farmers' welfare, especially the food security and insecurity of farmers' households. This study aims to determine the resilience and food insecurity of farmer households during the Covid-19 pandemic, a case study in Cimanganten Village, Tarogong Kaler District, Garut Regency. The type of research used is a case study method, the determination of respondents is determined by purposive sampling, namely as many as 12 respondents who come from farmer households who own cereals, legumes and tubers farming in Cimanganten Village. Data analysis was carried out by determining the level of food security seen from the share of food expenditure and food insecurity using the jonsson and tolee method, food security and food insecurity index indicators. The results showed that food security of farm households during the covid-19 pandemic in Cimanganten Village is classified as food security, and food insecurity of farm households during the covid-19 pandemic in Cimanganten Village did not experience food insecurity.
Pengaruh Imbangan Tepung Ubi Jalar Ungu (Ipomea batatas L) dan Sari Kedelai (Glycine max L) terhadap Karakteristik Es Krim Nanda Audina Sopianti; Hendrawan; Amila Khairina
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 1 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i1.796

Abstract

Ice cream is a frozen dessert with a lot of milk that everyone likes. One factor determining the quality of ice cream is the density of ice cream consisting of fat, protein, carbohydrate, vitamins and minerals. The sweet purple starch and soybean extract can be added into the dough to improve the density and characteristics of the ice cream as a whole. This research has been carried out to determine the balance of sweet purple starch and soybean extract the most appropriate to produce ice cream with the best characteristics. The method used in this research is the experimental method with the Acute Group Project consisting of five treatments of the balance of purple-striped wax and silk sari which are A (35:65:0), B (30:65:5), C (25:65:10), D (20:65:15), dan E (15:65:20). Each treatment was repeated five times. The results showed that treatment B, namely the addition of 5 grams of the sweet purple starch to the dough, produced the best characteristics of ice cream based on organoleptic tests of color, taste, texture and aroma.
Strategi Intensif Peningkatan Jumlah Konsumen untuk Mengembangkan Bisnis Food Court Koenyah Amila Khairina
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 1 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i1.797

Abstract

Growth of food court is not as fast as other types of culinary sectors, while the number of SMEs in Bandung are keep growing. Koenyah Food Court as concept food court needs to capture that opportunity. Koenyah Food Court is a concept food court that gathers food from well-known street vendors and new culinary venture around Bandung in etalage. Koenyah Food Court’s growth is insignificant after running for one year since July 2016. Koenyah Food Court’s tenants interviewing is done to determine the root cause. The questions were made based on the fish bone analysis. After analyzing the answers from tenants, mostly they chose low number of consumers to be the most urgent issue that makes this insignificant growth happen. Several marketing tools such as Marketing Mix (7Ps), STP Analysis, Porter’s Five Forces, Competitor Analysis and Consumer Analysis is needed to help researcher determined their SWOT. After analyzing using TOWS matrix, the best improvement for Koenyah Food Court are expanded target market to the nearby area by proposed new STP, grab the potential experienced tenant, explore affordable but effective marketing activities, pricing strategy to attract new target market, keep the affordable price, comfortable place and good service of Koenyah Food Court.
Co-Authors Hendrawan Ida Ningrumsari Kelik Putranto Nanda Audina Sopianti Siti Nurbais Tharisa Anggraeni Tito Hardiyanto