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All Journal Indonesian Journal of Food Technology GreenTech
Nuraini Azizah, Nuraini
UNIVERSITAS MUHAMMADIYAH PURWOREJO
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences

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Functional Analysis of Ubie Frozen Food as a Snack Rich in Antioxidants and Anthocianins with The Best Processing Technology Innovation Azizah, Nuraini; Anggia, Malse; Ulanda, Febri
Indonesian Journal of Food Technology Vol 3 No 2 (2024): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2024.3.2.11218

Abstract

The presence of anthocyanin compounds as a source of natural antioxidants in purple sweet potatoes is quite interesting to study considering the many benefits of anthocyanin content. As public awareness of the importance of healthy living increases, consumer demands for food are also increasingly shifting. This research aims to determine the chemical characteristics and assess the anthocyanin content and antioxidant content as well as determine the panelists' preferences for purple sweet potato products prepared using the steamed and boiled methods. The best antioxidant content is found in sweet potatoes using the boiled method, namely 743.97 ± 9.59 ppm, the best anthocyanin content is found in sweet potatoes using the steamed method, namely 50.00 ± 0.033 mg/100g. The chemical analysis carried out was water content and ash content. The lowest water content was in the steamed method, namely 27.24% and the lowest ash content test was found in sweet potatoes using the steamed method, namely 0.32%. The organoleptic test was carried out using a preference test with 25 panelists. It was found that the results of the test for the best taste and aroma were found in products using the steamed method and the best color and texture were found in products using the boiled method.
Studi Literatur: Penerapan Work Breakdown Structure (WBS) pada Proyek Inovasi Agroindustri Kopi Azizah, Nuraini; Yulianto, Kiki
GreenTech Vol. 2 No. 1 (2025)
Publisher : Departmen Of Agro-industrial Technology, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/greentech.v2i1.33

Abstract

Inovasi produk merupakan salah satu strategi utama dalam mempertahankan daya saing industri kopi, khususnya di tengah meningkatnya permintaan terhadap produk kopi dengan nilai tambah tinggi. Namun demikian, pelaksanaan proyek inovasi kerap menghadapi berbagai kendala, terutama dalam aspek perencanaan, pengelolaan sumber daya, dan pengendalian mutu. Work Breakdown Structure (WBS) merupakan pendekatan dalam manajemen proyek yang mampu menguraikan ruang lingkup proyek menjadi unit-unit kerja yang lebih terstruktur dan terukur, sehingga dapat membantu meminimalkan risiko dalam pelaksanaannya. Kajian ini bertujuan untuk mengkaji penerapan WBS dalam proyek inovasi produk kopi melalui pendekatan systematic literature review terhadap 21 publikasi ilmiah selama 10 tahun terakhir. Hasil kajian menunjukkan bahwa struktur WBS efektif diterapkan di setiap tahapan proyek, mulai dari riset dan pengembangan (research and development), pengadaan bahan baku, proses produksi, pengujian kualitas, hingga tahap pemasaran dan distribusi. Setiap tahapan memperlihatkan bahwa penggunaan WBS dapat meningkatkan efisiensi waktu, ketepatan alokasi anggaran, serta kualitas hasil akhir produk. Namun demikian, implementasi WBS juga menghadapi tantangan, seperti keterbatasan pelatihan sumber daya manusia dan kurangnya dukungan teknologi pada skala usaha kecil dan menengah (UMKM). Kajian ini menyimpulkan bahwa adopsi WBS secara adaptif dapat menjadi solusi strategis dalam pengelolaan proyek inovatif di industri kopi, terutama dalam rangka meningkatkan efektivitas, efisiensi, dan daya saing produk di sektor agroindustri.
Co-Authors Kiki Yulianto Malse Anggia Ulanda, Febri