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All Journal Agrointek agriTECH Agripreneur : Jurnal Pertanian Agribisnis Jurnal Ilmiah Manajemen, Bisnis dan Kewirausahaan Innovative: Journal Of Social Science Research Jurnal Ilmu-Ilmu Pertanian
Rahayu, Novia Aristi
Politeknik Pembangunan Pertanian Yogyakarta Magelang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Immunology & microbiology Law, Crime, Criminology & Criminal Justice Public Health Other

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Pola Perubahan Protein Koro Benguk (Mucuna pruriens) Selama Fermentasi Tempe Menggunakan Inokulum Raprima Novia Aristi Rahayu; Muhammad Nur Cahyanto; Retno Indrati
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (457.734 KB) | DOI: 10.22146/agritech.41736

Abstract

Tempe is a nutritious healthy food because it contains bioactive compounds that are beneficial to human health. This product is good for those who are vegetarian. During the fermentation process, fungi produce proteases that break down the velvet bean’s proteins into protein fragments or peptides which have functional properties. The fungus strain and the duration of incubation time will affect the bioactive peptides formed. This study aimed to determine the effect of tempe inoculum on changes in peptide concentration and protein patterns during fermentation. The results showed that proteolytic activity increased rapidly at the beginning of tempe fermentation and reached its optimum activity in 96 h fermentation period (0.046 U/mL). The pH of tempe changed from 7.01 then decreased to 5.92 in 30 h incubation, after that it increased again to 7.25 at the end of fermentation time (120 h). Peptide concentration increased with increasing fermentation time. The degree of hydrolysis increased rapidly until 24 h of incubation, then began to be stable until 96 h of incubation (reaching the hydrolysis degree of 46.31%). SDS PAGE patterns showed the formation of proteins/peptides with a molecular weight of <25 kDa as a result of hydrolysis of velvet bean protein during tempe fermentation using Raprima inoculum
The development of functional drinks made from telang flower (Clitoria ternatea) with lime juice addition Endah Puspitojati; Novia Aristi Rahayu; Nur Fatimah; Sumarna Sumarna
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.14205

Abstract

Telang (Clitoria ternatea) is a medicinal flower used in food and beverages. The beverages made from this flower are commonly available in Indonesia, but their properties have not been extensively investigated. Thus, this study aimed to determine the physicochemical properties of telang flower beverages, such as pH, vitamin C, anthocyanin, and hedonic level. The study employed a complete randomized factorial design. The weight of dried flowers and volume of lime juice were used as independent variables. The De Garmo effectiveness index selected the four best physicochemical characteristics of beverages. The addition of dried flower and lime juice resulted in a significant difference in anthocyanin, vitamin C, pH, and free radical inhibition activity. Four treatment beverages with good chemical qualities were chosen to be examined hedonically. The treatment with lime juice addition resulted in a significant difference in the hedonic level of color, sweetness, and acidity (p0.05). There was, however, no significant difference in the aroma produced in the beverages (p0.05). The best formulation of the telang flower beverage was based on hedonic analysis with a combination of 4.5 g of telang flower and 5 ml of lime juice, resulting in a beverage with less sugar and fewer calories.
ANALISIS KEPUASAN PENGUNJUNG PADA EDUWISATA TAMAN JAMU NATURINDO Medityah, Mega Amalia; Rahayu, Novia Aristi; Nalinda, Rika; Reswara, Ilham Veda
Agripreneur : Jurnal Pertanian Agribisnis Vol. 14 No. 1 (2025): June: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/agripreneur.v14i1.6454

Abstract

Jamu merupakan salah satu warisan budaya Indonesia yang memiliki nilai kesehatan dan kearifan lokal yang tinggi. Eduwisata menjadi strategi potensial dalam memperkenalkan, melestarikan, dan meregenerasikan minat masyarakat terhadap jamu secara edukatif. Penelitian bertujuan mengkaji kepuasan pengunjung terhadap objek Eduwisata Taman Jamu Naturindo yang dikelola oleh PT Naturindo Fresh. Dengan metode deskriptif kuantitatif, data primer dikumpulkan melalui kuesioner dari 91 responden dan dianalisis menggunakan Customer Satisfaction Index (CSI) dan Importance Performance Analysis (IPA). Nilai CSI sebesar 89,64% menunjukkan bahwa pengunjung merasa sangat puas. Berdasarkan analisis IPA, sebagian besar atribut berada dalam Kuadran B (dipertahankan), sedangkan atribut dalam Kuadran A, seperti kondisi jalan menuju lokasi (C1), akses internet (B13), kebersihan toilet (B7), dan ketersediaan tempat sampah (B12), perlu menjadi prioritas perbaikan. Faktor utama yang memengaruhi kepuasan meliputi keragaman tanaman obat, keramahan pemandu, dan kebersihan fasilitas umum. Temuan ini diharapkan dapat mendukung strategi pengembangan berkelanjutan dalam meningkatkan kualitas Eduwisata Taman Jamu Naturindo, sekaligus menjadi dasar perumusan standar pelayanan minimum bagi destinasi eduwisata berbasis budaya lokal lainnya di Indonesia.
IMPLEMENTASI SANITATION STANDARD OPERATING PROCEDURE (SSOP) PADA PRODUKSI MANISAN CARICA DI KECAMATAN BANJARMANGU KABUPATEN BANJARNEGARA Utami, Anisya Restu; Puspitojati, Endah; Setiawati, Bernadetta Budi; Rahayu, Novia Aristi
Jurnal Ilmu-Ilmu Pertanian Vol. 27 No. 2 (2020): Desember
Publisher : Politeknik Pembangunan Pertanian Yogyakarta-Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55259/jiip.v27i2.85

Abstract

Sanitation Standard Operating Procedure (SSOP) merupakan prosedur yang penting dalam menjaga kualitas dan mutu suatu produk makanan serta menjamin keamanan pangan dari suatu produk. Tujuan dari kajian ini yaitu untuk mengevaluasi penerapan SSOP produksi manisan carica pada UD. Eni Herbal yang berlokasi di Kecamatan Banjarmangu, Kabupaten Banjarnegara. Penelitian ini merupakan penelitian deskriptif kualitatif. Data primer diperoleh melalui observasi, wawancara, dan dokumentasi. Analisis data pada penelitian menggunakan analisis data kualitatif dengan mengkaji penerapan delapan kunci SSOP yang meliputi keamanan air, kebersihan permukaan yang kontak dengan produk, pencegahan kontaminasi silang, kebersihan pekerja, perlindungan dari adulterasi, pelabelan, pengendalian kesehatan karyawan, dan pemberantasan hama. Evaluasi penerapan SSOP dilakukan dengan membandingkan penerapan SSOP di objek penelitian dengan SSOP yang baik. Hasil penelitian menunjukkan bahwa delapan kunci SSOP sudah dilaksanakan dengan baik namun terdapat kekurangan pada dua kunci yaitu kontaminasi silang dan pelabelan/penyimpanan tepat. Tata ruang produksi dan ruang penyimpanan yang tidak diberi sekat sehingga memungkinkan terjadinya resiko kontaminasi silang. Pada proses pelabelan sudah diterapkan pemberian label berdasarkan tanggal produksi, namun penyimpanan produk sebagian masih dilakukan di bawah atau kontak langsung dengan lantai karena keterbatasan tempat.
Peramalan Penjualan Produk Weeka Wedang Uwuh Menggunakan Metode Single Moving Average dan Metode Single Exponential Smoothing di PT Weeka Sejahtera Group Rahmawati, Fitria Nur; Sadiyah, Fitria Naimatu; Rahayu, Novia Aristi
Innovative: Journal Of Social Science Research Vol. 5 No. 3 (2025): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v5i3.18939

Abstract

PT Weeka Sejahtera Group memiliki produk best seller  berupa Weeka Wedang Uwuh, namun produk tersebut sering mengalami stock out dan over stock. Penelitian ini dilakukan untuk mengetahui jumlah peramalan penjualan produk Weeka Wedang Uwuh pada periode November 2024 – Desember 2025 di PT Weeka Sejahtera Group. Lokasi penelitian dipilih secara purposive sampling di PT Weeka Sejahtera Group. Penelitian ini menggunakan pendekatan secara kuantitatif deskriptif dengan menggunakan data primer dan sekunder. Pengumpulan data dilakukan melalui tahap observasi, wawancara, dan dokumentasi. Alat analisis untuk pengolahan data menggunakan Microsoft Excel dan Minitab. Penelitian ini dilakukan dengan membandingkan dua metode peramalan berupa metode Single Moving Average (SMA) dan Single Exponential Smoothing (SES) berdasarkan nilai error yang paling kecil. Setelah itu hasil dari metode terpilih dilakukan uji validitas. Sehingga menghasilkan nilai peramalan produk Weeka Wedang Uwuh dengan menggunakan metode SMA untuk periode November 2024 - Desember 2025 sebanyak 44.409 box dengan rata-rata sebanyak 3.172 box/bulan.
Pengaruh Brand Awareness, Live Streaming, Review, dan Rating terhadap Keputusan Pembelian Produk Binasyifa di Shopee Zahra, Arista Viftania Az; Sadiyah, Fitria Naimatu; Rahayu, Novia Aristi
Jurnal Ilmiah Manajemen, Bisnis dan Kewirausahaan Vol. 5 No. 2 (2025): Juni : Jurnal Ilmiah Manajemen, Bisnis dan Kewirausahaan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurimbik.v5i2.1016

Abstract

This study aimed to determine the influence of brand awareness, live streaming, review, and rating on the purchase decision of Binasyifa Products on shopee, both simultaneously and partially. The method used in this research is quantitative with a non probability sampling technique, specifically purposive sampling. The study involved 68 samples consisting of consumers who purchased Binasyifa Products through shopee live streaming. Data analysis was conducted using multiple linear regression, assisted by SPSS version 25. The results show that simultaneously, brand awareness, live streaming, review, and rating have an influence on the purchase decision of Binasyifa Products on shopee. Partially, brand awareness and live streaming do not have a significant effect on the purchase decision of Binasyifa Products on shopee. However, review and rating partially have a significant influence on the purchase decision of Binasyifa Products on shopee.
Pengukuran Tingkat Efisiensi Teknis Penjualan Produk Herbal di PT X Menggunakan Metode Data Envelopment Analysis (DEA) Pratiwi, Gusti Ayu Chintya Artania; Sadiyah, Fitria Naimatu; Rahayu, Novia Aristi
Jurnal Ilmiah Manajemen, Bisnis dan Kewirausahaan Vol. 5 No. 2 (2025): Juni : Jurnal Ilmiah Manajemen, Bisnis dan Kewirausahaan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurimbik.v5i2.1065

Abstract

This study aims to analyze the technical efficiency of herbal product sales at PT X, Sleman branch, with a focus on determining the most efficient input and output variables. The research adopts a descriptive quantitative approach, utilizing the Data Envelopment Analysis (DEA) method to measure efficiency. Several input variables are assessed, including the number of active employees, basic salary, allowances, and bonuses, while the output variable considered is the total amount of herbal product sales. The results, obtained through efficiency measurement using the WinDEAP software, reveal that 50% of the Decision-Making Units (DMUs) are inefficient. Specifically, DMU 1, DMU 3, DMU 4, DMU 5, and DMU 6 fail to achieve optimal efficiency levels. To address this, recommendations for improvement are provided by referring to the efficient DMUs. These recommendations involve tailored input and output adjustments aimed at optimizing sales. Efficiency can be realized if each employee earns a salary of Rp 4,109,733.00 while achieving a minimum sales target of 146 herbal products. Following these recommendations, an assessment of employee performance is conducted. The findings indicate that 30% of marketing employees demonstrate efficient sales performance, whereas 70% still struggle to reach efficiency targets, necessitating further adjustments.
Faktor-Faktor yang Mempengaruhi Willingness to Pay Konsumen terhadap Produk Wedang Uwuh Instan CV Dewi Makmur Oktiana, Filaeily Ardhita; Sadiyah, Fitria Naimatu; Rahayu, Novia Aristi
Jurnal Ilmiah Manajemen, Bisnis dan Kewirausahaan Vol. 5 No. 2 (2025): Juni : Jurnal Ilmiah Manajemen, Bisnis dan Kewirausahaan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurimbik.v5i2.1161

Abstract

This study aimed to analyze the value of consumers’ willingness to pay for the Instant Wedang Uwuh product produced by CV Dewi Makmur. The product was an innovative traditional herbal drink presented in an instant form, making it more practical to serve. The research was conducted using a quantitative approach, utilizing both primary and secondary data obtained through direct observation and the distribution of questionnaires to prospective consumers. The method used to determine the willingness to pay value was the Contingent Valuation Method (CVM), an economic valuation approach based on consumers’ perceptions of the product, using an open-ended question technique. To analyze the influencing factors and test hypotheses, logistic regression was applied with the aid of the Statistical Package for the Social Sciences (SPSS) version 25.0. The results showed that consumers’ willingness to pay for the Instant Wedang Uwuh product reached IDR 25,190 per product or per box containing 5 sachets, each weighing 25 grams. This value was 26% higher than the previously offered selling price of around IDR 20,000. The factor found to have a significant influence on willingness to pay was the product quality variable, indicating the potential for increasing the market selling price while maintaining product quality.
Co-Authors Anisya Restu Utami Bernadetta Budi Setiawati Fitria Naimatu Sa'diyah Indrati, Retno Medityah, Mega Amalia Muhammad Nur Cahyanto Nalinda, Rika Nur Fatimah Oktiana, Filaeily Ardhita Pratiwi, Gusti Ayu Chintya Artania Puspitojati, Endah Rahmawati, Fitria Nur Reswara, Ilham Veda Setiawati, Bernadetta Budi Sumarna Sumarna Utami, Anisya Restu Zahra, Arista Viftania Az