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All Journal Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Jurnal Teknologi Pangan dan Industri Perkebunan Journal of Applied Accounting Jurnal Agroindustri Pangan Jurnal Riset, Inovasi, Teknologi & Terapan
A. Nova Zulfahmi
Politeknik Negeri Ketapang
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Immunology & microbiology Industrial & Manufacturing Engineering

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ANALISIS KELAYAKAN TEKNIS DAN FINANSIAL INDUSTRI PENGOLAHAN YOGHURT JAGUNG (Zea Mays L.) DI KABUPATEN KETAPANG Irfan Cholid; Martanto Martanto; A. Nova Zulfahmi; Suyaningsih Suyaningsih; Adha Panca Wardanu
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 1 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (487.067 KB) | DOI: 10.58466/lipida.v1i1.110

Abstract

This study aims to calculate the added value of processed corn products and to design a technically and financially feasible corn yogurt processing industry in Ketapang district. This study used a descriptive research method conducted in a survey with a population originating from sweet corn producers. The research location was conducted in Kalinilam village, southern Delta Pawan district, Ketapang district. The business unit analysis uses the Total Cost formula while the financial feasibility analysis uses the B / C ratio. The results of the technical and financial studies planning for the sweet corn yogurt industry are obtained by designing a small-scale corn yogurt processing unit with a production capacity of 400 kg/month or 2400 bottles/month. Economic analysis shows that to establish a corn yogurt processing unit requires a total investment capital of Rp. 113,723,712, -. The total production cost is Rp. 207,592,666.- with the cost of production (HPP) per bottle (100 ml) Rp. 7,208, - and the selling price of the product per bottle is Rp. 10,000 with a profit margin of 40%. The industrial feasibility test results obtained IRR value 38.316%, NPV Rp. 353,405,180, Payback Period is 1.85 years, with BEP of 9,022 units, B / C ratio of 1.43, and net R / C of 1.40. The result of this study is the feasibility of technical and financial of small-scale industrial corn yogurt processing units are feasible.
PENGARUH PENAMBAHAN IKAN RUCAH PADA PEMBUATAN OPAK SINGKONG TERHADAP SIFAT FISIKOKIMIA A. Nova Zulfahmi; Yuyun Yuniarti; Assrorudin Assrorudin; Ningrum Dwi Hastuti; Irfan Cholid
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (601.287 KB) | DOI: 10.58466/lipida.v1i2.320

Abstract

Opak (cassava crackers) in general contains a lot of carbohydrates. To increase the nutritional value of opak, one of them is by adding trash fish which is quite rich in protein. This study aims to determine the effect of adding trash fish with different concentrations in the manufacture of opak crackers on the physicochemical properties. This study used an experimental method with a RAL experimental design in a laboratory. Sensory testing found that the more concentration of trash fish added, the more favored the panelists with the R3 treatment on average received. Tests for protein and water content produced linear data. The more fish content, the higher the protein content and water content. The highest water and protein content in the R4 treatment was 12.58% and 6.91%, respectively. The highest swelling power (except the control) in treatment R2 was 81.16%, while the least absorption in treatment R4 was 14.11%. These results indicated that the addition of trash fish had a significant effect on the physicochemical properties of opak
PENGARUH PERBEDAAN BAHAN PENGEMAS TERHADAP MUTU SENSORIS AMPLANG SELAMA PENYIMPANAN A. Nova Zulfahmi; Martanto Martanto; Irfan Cholid; Ningrum Dwi Hastuti
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1041

Abstract

The decrease in purchasing power of the community has led to many unsold amplang crackers, which often suffer from physical and sensory damage. Physical damage includes a loss of crispy texture, while sensory damage includes a stale aroma and taste, as well as a brownish appearance. To prolong the shelf life of amplang crackers, packaging is needed. The packaging materials used in this study are PP, PET, and aluminum foil. The objective of this research is to determine the effect of different packaging materials on the sensory quality of amplang crackers during storage. The results show that in the sensory test, aluminum foil packaging received the highest score for aroma, which was 6.5, indicating a preference. The taste parameter also scored the highest with aluminum packaging, at 6.5. Meanwhile, the texture and color parameters obtained the best scores with aluminum packaging, with scores of 6.8 and 7.5, respectively. In conclusion, the research finds that aluminum foil packaging is the best way to maintain the sensory quality of amplang crackers during a 40-day storage period.
Uji Stabilitas dan Aktivitas Antioksidan pada Bubuk Jahe Merah Sebagai Minuman Herbal Widia Anas Tya; Ira Arianti; Rois Indriawan; A. Nova Zulfahmi; Assrorudin Assrorudin
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 2 (2026): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i2.9584

Abstract

This study aimed to evaluate the stability and antioxidant activity of red ginger powder (Zingiber officinale var. rubrum) as an herbal drink for relieving menstrual pain (dysmenorrhea). The study employed an experimental method using a Completely Randomized Design (CRD). Red ginger powder was produced through washing, slicing, and drying processes using a cabinet dryer at 70°C. Stability testing included organoleptic evaluation, homogeneity, pH, and viscosity during real-time storage at room temperature. Antioxidant activity was analyzed using the DPPH method by measuring absorbance with a UV-Vis spectrophotometer. The results showed that red ginger powder possessed good antioxidant activity, indicated by a decrease in absorbance values at various sample concentrations. Stability testing revealed changes in aroma becoming more acidic and a decrease in pH from 5 to 3 after storage, while homogeneity and viscosity remained relatively stable. Active compounds such as gingerol in red ginger function as antioxidants capable of inhibiting the formation of prostaglandins, which are responsible for menstrual pain. Based on the findings, red ginger powder has the potential to be developed as a practical, safe, and effective natural herbal product to help relieve dysmenorrhea.
Pengaruh Metode Pasteurisasi terhadap Karakteristik Kimia dan Sensori Tepache Amos Amos; Nurimansyah Nurimansyah; A. Nova Zulfahmi; Martanto Martanto; Assrorudin Assrorudin
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 2 (2026): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i2.9557

Abstract

Tepache is a traditional fermented beverage made from pineapple peels that has the potential to be developed into a value-added product. Without preservation treatment, the fermentation process continues during storage, causing the acidity level to rise and limiting the shelf life. Pasteurization is one method that could potentially be applied, but its effects on the chemical and sensory characteristics of tepache have not yet been studied. This study aims to examine the effects of two pasteurization methods on the chemical and sensory characteristics of tepache. Three treatments were applied in a one-factor completely randomized design (CRD) with two replicates: a control without thermal treatment (P0), pasteurization at 63 °C for 30 minutes (P1), and pasteurization at 80 °C for 5 minutes (P2). The chemical parameters analyzed included pH, total titratable acidity (TTA), and vitamin C content, while the sensory evaluation was conducted by 20 semi-trained panelists. The chemical data were analyzed using one-way ANOVA, and the sensory data were analyzed using the Friedman test at a significance level of α = 5%. The pasteurization method had no significant effect on any of the parameters. pH values ranged from 3.460 to 3.478, TTA ranged from 0.643 to 0.733% lactic acid, and vitamin C content ranged from 50.08 to 58.66 mg/100 g. Sensory evaluations of color, aroma, taste, and overall impression also showed no significant differences, with scores ranging from near neutral to slightly liked. Both pasteurization methods produced tepache with chemical quality and sensory acceptability equivalent to the control.
Perancangan Kemasan Produk Amplang Berbasis Preferensi Konsumen Di Kabupaten Ketapang Oktavia Omi Rani; Nurimansyah Nurimansyah; Ira Arianti; Irfan Cholid; A. Nova Zulfahmi
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 2 (2026): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i2.9727

Abstract

Packaging is an important factor influencing consumer perceptions and purchasing decisions for food products. This study aimed to identify consumer preferences for the packaging design of amplang products in Ketapang Regency as a basis for developing packaging designs that better meet market needs. The research employed a quantitative descriptive method using a survey approach involving 39 respondents selected through non-probability sampling with purposive-accidental sampling techniques. Data were collected through structured questionnaires and analyzed using descriptive statistics, including percentages, mean scores, and Likert scale index analysis. The results showed that packaging plays a highly important role in purchasing decisions, with an index value of 88.2%. The highest-rated packaging attributes were the ability to maintain product crispness (89.2%), protect the product (86.3%), and environmental friendliness (85.6%). The main weaknesses of current amplang packaging were incomplete product information (48.7%) and insufficient airtightness (25.6%). Consumers preferred medium-sized standing pouch packaging (87.2%) with neutral colors (59.0%). In addition, product information was identified as the highest priority in packaging design, followed by packaging strength and attractive visual design. Based on these findings, the recommended packaging design for amplang is a medium-sized standing pouch that is informative, durable, practical, environmentally friendly, and capable of preserving product quality and crispness. The findings are expected to serve as a reference for small and medium enterprises (SMEs) in improving the competitiveness and added value of amplang products.
PENGARUH PENAMBAHAN IKAN PARANG-PARANG (Chirocentrus dorab) TERHADAP KARAKTERISTIK SENSORIS DAN DAYA KEMBANG OPAK SINGKONG Azizah Nuraini; A. Nova Zulfahmi; Dian Fitriarni; Yohanes Harvinda
JURNAL LEMURU Vol 8 No 1 (2026): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jl.v8i1.8562

Abstract

Cassava opak is a traditional snack that is widely favored by consumers; however, it has a low protein content. Fortification with parang-parang fish (Chirocentrus dorab) meat has the potential to improve product quality and consumer acceptance. This study aimed to evaluate the effect of adding parang-parang fish meat on the sensory characteristics and swelling power of cassava opak, as well as to determine the optimum concentration that produces the highest consumer acceptance. The study employed an experimental method with three levels of fish meat addition, namely P1 (10 g), P2 (20 g), and P3 (30 g), with P0 serving as the control treatment. The parameters observed included appearance, aroma, texture, taste, and swelling power. Sensory evaluation was conducted using a hedonic test involving 25 semi-trained panelists. Data were analyzed using One-Way Analysis of Variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT). The results showed that the addition of parang-parang fish meat had a significant effect (p<0.05) on the sensory characteristics and swelling power of cassava opak. Treatment P1 produced the highest preference scores for appearance and taste, while aroma preference increased with increasing fish meat concentration. Swelling power decreased from 108.45% in the control treatment (P0) to 40.56% in P3. The best treatment was P1, with a swelling power of 90.34% and the highest overall sensory acceptance among the panelists.
PENGARUH PENAMBAHAN KAYU MANIS PADA TEH BUNGA TELANG TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK Endang Lestari; A. Nova Zulfahmi; Rois Indriawan; Nurimansyah; Ira Arianti
Jurnal Agroindustri Pangan Vol 5 No 2 (2026): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v5i2.1160

Abstract

Butterfly pea flower (Clitoria ternatea) is a herbal plant containing various bioactive compounds, including anthocyanins and flavonoids, which have potential applications in functional food products. This study examined the effect of different proportions of butterfly pea flower in herbal teabag formulations on physicochemical properties, specifically moisture content and ash content, as well as sensory acceptance in terms of color, aroma, and taste. The experiment was arranged using a Completely Randomized Design (CRD) with a single factor, namely the proportion of butterfly pea flower at five levels (0%, 25%, 50%, 75%, and 100%), each conducted in triplicate. The collected data were analyzed using analysis of variance followed by a post hoc comparison test at a 95% confidence level. The results indicated that increasing the proportion of butterfly pea flower significantly affected the moisture content of the product (p < 0.05), with values ranging from 12.39% to 14.83%. In contrast, ash content was not significantly influenced by the treatments (p > 0.05), with values ranging from 4.21% to 4.47%, all of which met the requirements of SNI 3836:2013. Sensory evaluation revealed no significant differences among treatments in terms of color, aroma, and taste, with relatively similar hedonic scores across all samples. Overall, the formulation containing 75% butterfly pea flower was considered the most optimal, as it resulted in the lowest moisture content, stable ash content, and higher color acceptance compared to other treatments.
Analisis Usaha Finansial Pengolahan Cocopeat di UMKM Eco Coco Nusantara Muhammad Kholil Anugrah; Irfan Cholid; Assrorudin Assrorudin; Ira Arianti; A. Nova Zulfahmi
Journal of Applied Accounting Vol. 5 No. 1 (2026): Juni
Publisher : ISAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52158/jaa.v5i1.1573

Abstract

Cocopeat is a by-product of coconut husk processing that has high economic value as a growing medium and export commodity. This study aims to analyse the financial feasibility of cocopeat processing at UMKM Eco Coco Nusantara, Sungai Bakau Village, Ketapang Regency, West Kalimantan. The method used is descriptive quantitative with a case study approach through primary data collection consisting of in-depth interviews with the business owner and direct field observation. Financial analysis was conducted by calculating investment, variable, fixed, and total costs; cost of goods sold (COGS); selling price; revenue; income; break-even point (BEP); and benefit-cost ratio (B/C ratio). The results showed that the total equipment investment cost was IDR 79,480,000 with total monthly operational costs of IDR 161,586,310. The COGS of cocopeat was IDR 26,931/sack with a selling price of IDR 70,000/sack, yielding a profit margin of 62% above COGS. Total revenue from the sale of 6,000 sacks/month reached IDR 420,000,000, with a net income of IDR 258,413,690/month. The break-even point (BEP) was at 1,707 sacks/month, or equivalent to IDR 119,471,420, well below the actual production capacity. A B/C Ratio of 2.60 indicates that every IDR 1.00 invested generates a benefit of IDR 2.60. Therefore, the cocopeat processing business at UMKM Eco Coco Nusantara is declared financially feasible and provides significant profit. Keywords: financial analysis, cost of goods sold, break-even point, B/C ratio
Co-Authors Adha Panca Wardanu Amos Amos Assrorudin Assrorudin Azizah Nuraini Dian Fitriarni Endang Lestari Ira Arianti irfan cholid Martanto Martanto Muhammad Kholil Anugrah Ningrum Dwi hastuti Nur ‘Azah Nurimansyah Nurimansyah Nurimansyah Oktavia Omi Rani Rois Indriawan Suyaningsih Suyaningsih Widia Anas Tya Yohanes Harvinda Yuyun Yuniarti