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All Journal Jurnal Abdimas ADPI Sains dan Teknologi Journal Of Applied Food And Nutrition Jurnal Bersama Ilmu Ekonomi
Qurratu Aini
Universitas Mulawarman
Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Health Professions Immunology & microbiology Public Health

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Product Development: Yellow Pumpkin Donuts And RPO (Red Palm Oil) For School-Age Children Qurratu Aini; Dewi Kusumawati; Hanna Nurjanah
Journal of Applied Food and Nutrition Vol 3, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jafn.v3i2.52216

Abstract

Background: Nutritional problems are crucial things to be concerned about, especially for children. Children are still growing, so their nutritional intake needs to be considered. Vitamin A deficiency still often occurs in children, even though vitamin A has a significant role in the child's growth process. Food sources that contain good sources of pro-vitamin A but are never used properly are pumpkin and Red Palm Oil (RPO). This study aims to make a product in the form of donuts, the type of snack that is of interest to children, and increase the added value of pumpkin and RPO.  Methods: The research method used is Pure Experimental, which consists of several activities, starting with product trial, product manufacture, hedonic test, and product quality test. Data analysis was performed using Ms. Excel 2016.Result: The results of the overall hedonic test of the product are 4.1, which means that the product is favored by the panelists. while results of the hedonic quality test show that the product has a golden yellow color, a pleasant aroma, a sweet taste, a slightly soft texture, and a weak after taste.
Edukasi Pemanfaatan Metode Vakum dalam Memperpanjang Masa Simpan Produk Pangan Eka Andriani; Al Mukhlas Fikri; Qurratu Aini; Widya Astuti
Jurnal Abdimas ADPI Sains dan Teknologi Vol. 3 No. 4 (2022): Jurnal Abdimas ADPI Sains dan Teknologi
Publisher : Asosiasi Dosen Pengabdian kepada Masyarakat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47841/saintek.v3i4.251

Abstract

Karawang Regency has quite high culinary business potential because apart from being an industrial area of ​​Karawang it is also a tourist area. Most Karawang residents have culinary businesses, especially in the form of street vendors, warteg, catfish penyet stalls, to restaurants. However, the products being sold are fresh food products that will quickly deteriorate. This service aims to assist culinary entrepreneurs in producing food products that have a longer shelf life during production and marketing. In addition, it is hoped that it can help culinary entrepreneurs maintain the nutritional value of the products to be sold and can provide added value in sales by utilizing vacuum packaging. Education is carried out for the people of Ciampel, Karawang Regency through demonstrations or demonstrating how to pack food ingredients using the vacuum method. The activities carried out were tested first at the Padjadjaran University Laboratory in Bandung to determine the nutrient content on the first day of packaging, the seventh day and the 14th day of packaging using samples of raw snakehead fish which were packaged using the vacuum method through 2 treatments, namely salted and without being sprinkled with salt. Laboratory results showed that samples with vacuum packaging covered with salt were still suitable for consumption on seven day.
Strategi Peningkatan Daya Saing Agribisnis Madu Kelulut melalui Inovasi Pemasaran dan Hilirisasi Produk I Putu Gede Didik Widiarta; Riki Andika; Qurratu Aini; Ananda Putra Agung; Cori Qamara
Jurnal Bersama Ilmu Ekonomi (EKONOM) Vol. 1 No. 4 (2025): November 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/ekonom.v1i4.329

Abstract

Stingless bee honey agribusiness supports sustainable rural development and food security. Small-scale producers in Indonesia face challenges such as limited production capacity, weak branding, and low technological adoption. These barriers reduce their competitiveness in a rapidly expanding natural and functional food product market. This study aims to formulate strategies to enhance the competitiveness of stingless bee honey agribusiness through marketing innovation and product downstreaming in Lempake Village, Samarinda, East Kalimantan. Using a descriptive qualitative approach supported by SWOT (Strengths, Weaknesses, Opportunities, Threats) analysis, this research identifies key internal and external factors influencing business performance. The results show that the kelulut honey agribusiness is positioned in the progressive strategic quadrant (Quadrant I), with strong internal resources and favourable market opportunities. The main strengths lie in high product quality, sustainable local resources, and active farmer institutions, while weaknesses include limited technological capacity and low digital marketing literacy. Opportunities arise from the increasing demand for natural products and government support for downstreaming, whereas threats stem from market competition and fluctuating supply conditions. Strategic recommendations include strengthening digital branding, enhancing post-harvest and processing technology, fostering institutional collaboration, and promoting product diversification to increase added value. These strategies are expected to reinforce local competitiveness, promote sustainable agribusiness growth, and contribute to Indonesia’s long-term food security.
Co-Authors Al Mukhlas Fikri Ananda Putra Agung Cori Qamara Dewi Kusumawati Eka Andriani Hanna Nurjanah I Putu Gede Didik Widiarta Riki Andika Widya Astuti