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All Journal Agroindustrial Journal
Rosa Amalia
Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences

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Nutritional Content in Snack Food: Consumer Perceptions and Behaviors Rosa Amalia; Dyah Ismoyowati; Guntarti Tatik Mulyati
Agroindustrial Journal Vol 8, No 2 (2021)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v8i2.76731

Abstract

People's lifestyles encouraged them to devour the main dish in a short amount of time. It demonstrated the value of snack foods as a source of supplementary energy. To present an example of marketing agro-industry in some healthy snack foods for college student, it was necessary to understand consumer behaviors regarding sugar intake in snacking. The marketers need to understand the customer perceptions and behaviors towards nutritional content in snack foods to create healthy snack food. The aims of this study were: 1) to analyze the consumer perceptions and behaviors of nutritional content in snack food products; 2) to identify dominant factors which affect the consumption of snack food products. The study was conducted on 200 respondents of college students. Snack foods were commonly consumed by college students, who were classified as adolescents, in between substantial meals. Descriptive statistics and Principal Component Analysis (PCA) were performed. Consumer impressions on a preliminary assessment of the nutrition label, which includes sugar components, were determined using descriptive statistics. Furthermore, PCA was performed to identify the main consumer characteristics that affect snacking, allowing the impact of sugar content on snack food consumption. The results indicated that the consumers were concerned enough about eating nutritious meals. Consumers, on the other hand, rarely read nutrition labels. The "benefit" and "wants" factors were the most important elements affecting consumer snack food intake. The nutritious composition of snack foods, on the other hand, did not affect snack food consumption. The consumers were unconcerned about the sugar content in snack food.
Potential Risk of Work Accident in The Production Process of Gudeg Chicken using The Failure Mode and Effect Analysis (FMEA) Method Tasyarafa Shelia Khairani; Rosa Amalia
Agroindustrial Journal Vol 9, No 1 (2022)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v9i1.84164

Abstract

Every agricultural industry has a potential risk of work accidents, one of which is at the Micro, Small and Medium Enterprises (MSMEs) level in Yogyakarta. Gudeg producers as one of the MSMEs in the traditional culinary also have various types of work accident risks in their production process, including in the process of producing Gudeg Chicken. Overall, the process of producing Gudeg Chicken includes sorting, washing, cooking, and distribution. The results of the initial observations indicated that workers in sorting division had the complaints of back pain and several work accidents have occurred in the production division of Gudeg Chicken. Hence, it is deemed necessary to analyze the risk of work accidents occurred. The analysis of work accident risks was done using the Failure Mode and Effect Analysis (FMEA) method by considering severity, occurrence, and detection values to obtain a Risk Priority Number (RPN). The results were then analyzed using a Pareto diagram to determine the work accident with the highest risk. Recommendations for improvement were given using the Hazard Identification Risk Assessment and Risk Control (HIRARC). The results showed that the highest risk of work accidents was related to the position of sitting that is not ergonomic in the process of sorting Gudeg Chicken. The elimination of these risks does not need to be carried out, but it needs to do substitution of production areas, engineering controls with modifications towards the tables or chairs of employees, administrative controls, and the use of Personal Protective Equipment.
Analysis of Good Manufacturing Practices (GMPs) Implementation In Gudeg SMEs to Improve Food Safety Product Febriana Rias Putri; Rosa Amalia
Agroindustrial Journal Vol 9, No 2 (2022)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v9i2.84158

Abstract

Gudeg is one of traditional food prefered by public in Yogyakarta. To meet the standard and quality requirements for Gudeg product the industry is required to be capable of making improvement to production procedure in each flow of its production activities. An analysis of the implementation of GMPs (Good Manufacturing Practices) to Gudeg SMEs in Yogyakarta is deemed important.  It aims to identify the factors of the highest non-conformities and to provide solutions in creating a better food production procedure for Gudeg SMEs in Yogyakarta. The aspects that had the highest incompatibility values were formulated using the 5 Why's Analysis method and Ishikawa diagrams. The research aims: 1) to analyze the implementation of GMPs in one of the SMEs in Gudeg production in Yogyakarta; 2) to analyze the factors of the highest discrepancy with the implementation of GMPs; and 3) to give suggestions for the improvements such nonconformities. The results of the assessment of the implementation of GMPs in Gudeg SMEs showed that the level of GMPs implementation was good with a conformity (93.30%). The highest discrepancy was found in the employee aspect (37.5%) due to the absence of employee training regarding food sanitation and safety in the industry, also the lack of reference standards for the application of GMPs in industry.
Co-Authors Dyah Ismoyowati, Dyah Febriana Rias Putri Guntarti Tatik Mulyati Tasyarafa Shelia Khairani