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All Journal Jurnal Serambi Engineering Jurnal Teknologi Pengolahan Pertanian Serambi Engineering
Mustafa Kamal
Prodi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Teuku Umar, Meulaboh, Aceh
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Energy Engineering Environmental Science Industrial & Manufacturing Engineering

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A Bibliometric Mapping of Plant-Based Milk M Irfan Febriansyah; Nafisah Eka Puteri; Mustafa Kamal
Jurnal Teknologi Pengolahan Pertanian Vol 4, No 2 (2022): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v4i2.6596

Abstract

Non-dairy or plant-based milk is one of the new food products derived from plants. It is essential to explore the plant milk market from the different raw materials that can be used, understand the different products we can obtain from plant milk, as well as improve the characteristics of the plant milk. To do the exploratory, bibliographic research can be performed. Therefore, we applied bibliographic analysis to identify and explore the most advanced technology in plant milk research. Data was collected by using Harzing's Publish or Perish (PoP), saved as CSV and RIS, filtered and refined, and then analyzed using descriptive statistics and VOSviewer. We screened 485 papers (2012-2022) related to plant-based milk from 998 publications since 1981. Related keywords or terms of screened papers were then visualized by VOSviewer into network, overlay, and density visualization map. Based on the visualization map, there were 7 clusters of plant-based milk research field. The novelty of the research covered the importance and development of plant-based milk derivate, correlation to life cycle assessment, and occurrence of milk allergy. The term “diet” became the highest density term in publication between 2012 to 2022. On the other hand, the terms “sensory attribute”, “traditional plant”, and “health benefit” became the lowest density term.
Analisis Faktor-Faktor yang Mempengaruhi Keputusan Konsumen Memilih Warung Kopi Arabika di Kota Meulaboh Risnadi Irawan; Mustafa Kamal; Hanif Muchdatul Ayunda; Adib Adib; Abdiel Khaleil Akmal; Marlinda Marlinda; T. M. Azis Pandria
Jurnal Serambi Engineering Vol 8, No 3 (2023): Juli 2023
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v8i3.6067

Abstract

Seiring dengan peningkatan pertumbuhan ekonomi pasca bencana gempa dan tsunami aceh tahun 2004 mempengaruhi tingkat pertumbuhan warung kopi di kota Meulaboh. Hal ini juga menjadi pendorong meningkatnya jumlah konsumen dan berbagai karakter serta sejumlah latar belakang konsumen penikmat kopi. Penelitian ini bertujuan untuk mengelompokan konsumen ke dalam beberapa kategori yang didasari faktor-faktor yang mempengaruhi keputusan konsumen dalam memilih warung kopi arabika. Penggunaan teknik analisis multivariate dari Principle Component Analysis (PCA) dalam analisis data penelitian dengan tahapan seperti perhitungan matriks korelasi, analisis faktor dan mengestimasi muatan setiap faktor dengan metode estimasi maksimum. Hasil penelitian menunjukan persentase kelima kelompok konsumen warung kopi arabika di Kota Meulaboh ialah penikmat kopi 17,1%, konsumen umum/konvensional 14,2%, konsumen sosialita 13,4%, konsumen trendi 12,8%, konsumen gaya hidup 12,2%. Dapat disimpulkan bahwa banyak konsumen memilih warung kopi arabika dikarenakan cita rasa dan kualitas dari kopi yang disajikan, kelompok ini termasuk kedalam orang yang mengerti kopi. Selain kelompok penikmat kopi, warung kopi arabika di Kota Meulaboh juga dikunjungi dari 4 kelompok lainnya seperti konsumen umum yang memilih warung kopi arabika dikarenakan rekan kerja, konsumen sosialita karena hubungan sosial, konsumen trendi karena gengsi dan konsumen gaya hidup dengan alasan brand dan status sosial.
Analisis Faktor-Faktor yang Mempengaruhi Keputusan Konsumen Memilih Warung Kopi Arabika di Kota Meulaboh Risnadi Irawan; Mustafa Kamal; Hanif Muchdatul Ayunda; Adib Adib; Abdiel Khaleil Akmal; Marlinda Marlinda; T. M. Azis Pandria
Jurnal Serambi Engineering Vol 8, No 3 (2023): Juli 2023
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v8i3.6067

Abstract

Seiring dengan peningkatan pertumbuhan ekonomi pasca bencana gempa dan tsunami aceh tahun 2004 mempengaruhi tingkat pertumbuhan warung kopi di kota Meulaboh. Hal ini juga menjadi pendorong meningkatnya jumlah konsumen dan berbagai karakter serta sejumlah latar belakang konsumen penikmat kopi. Penelitian ini bertujuan untuk mengelompokan konsumen ke dalam beberapa kategori yang didasari faktor-faktor yang mempengaruhi keputusan konsumen dalam memilih warung kopi arabika. Penggunaan teknik analisis multivariate dari Principle Component Analysis (PCA) dalam analisis data penelitian dengan tahapan seperti perhitungan matriks korelasi, analisis faktor dan mengestimasi muatan setiap faktor dengan metode estimasi maksimum. Hasil penelitian menunjukan persentase kelima kelompok konsumen warung kopi arabika di Kota Meulaboh ialah penikmat kopi 17,1%, konsumen umum/konvensional 14,2%, konsumen sosialita 13,4%, konsumen trendi 12,8%, konsumen gaya hidup 12,2%. Dapat disimpulkan bahwa banyak konsumen memilih warung kopi arabika dikarenakan cita rasa dan kualitas dari kopi yang disajikan, kelompok ini termasuk kedalam orang yang mengerti kopi. Selain kelompok penikmat kopi, warung kopi arabika di Kota Meulaboh juga dikunjungi dari 4 kelompok lainnya seperti konsumen umum yang memilih warung kopi arabika dikarenakan rekan kerja, konsumen sosialita karena hubungan sosial, konsumen trendi karena gengsi dan konsumen gaya hidup dengan alasan brand dan status sosial.
Analisis Nilai Tambahdan Rantai Pasok Gabah di Kecamatan Glumpang Tiga Kabupaten Pidie Provinsi Aceh Mustafa Kamal; Risnadi Irawan; HanifMuchdatulAyunda
Jurnal Serambi Engineering Vol. 9 No. 1 (2024): Januari 2024
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Grainis the dominant agricultural commodity in Province of Aceh, grainisal sovery vulnerable to inflation. So far, there is no supply chain and calculation of added value on grain commodities in Glumpang Tiga District, Pidie Regency, the community, especially farmer groups as the main actors in the supply chain, do not know the added value of the commodities they produce, they are only considered as grain producers. On the basis of these problems, this research was developed with the aim of knowing the grain supply chain network to become rice and knowing how much added value for farmers and other actors in the rice supply chain networkin Glumpang Tiga District, Pidie Regency. This research was conducted using survey method and primary and secondary data collection from respondents through interviews and questionnaires. The data collected were then analyzed for added value usıng.The results of the research obtained a specific description of the grain supply chain that takes place in the Glumpang Tiga sub-district of Pidie district along with the flow of information, financial flow, and product flow. And the research results show that the commodity of grain into rice has a positive value for farmers, harvesters, and millers. Farmers have an added value of Rp.1,056/Kg with an average amount of 4,833/Kg of grain production, while the miller, the final actor in this supply chain gets a surplus witha valueof 65% orRp.1,324/Kg of net profit.
Implikasi Waktu dan Temperatur Pengeringan Pada Mutu Tepung Wortel (Daucus Carota L) Risnadi Irawan; Mustafa Kamal; Hanif Muchdatul Ayunda; Azhar
Jurnal Serambi Engineering Vol. 9 No. 3 (2024): Juli 2024
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

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Abstract

The temperature and time of evaporation are very influential in the production of carrot flour to determine the effect of temperature, drying time and the interaction between the effect of temperature and drying time on the quality of carrot flour produced. The aim of this study was to determine the effect of temperature, drying time and the interaction between the effect of temperature and drying time on the quality of carrot flour produced. In this study, two replications of the Rancangan Acak Lengkap (RAL) factorial were used for data collection and analysis. The three levels of temperature (60, 70 and 80 degrees Celsius) and the three levels of drying time are the variables used.5, 6 and 7 hours. The parameters analysed were water content, ash content, yield of colour organoleptic test, aroma, beta-carotene. The results of the study can be concluded that the effect of temperature has a very significant effect on the analysis of ash content and yield has no significant effect on the analysis of water content and organoleptic tests of colour and aroma. The analysis of yield and organoleptic test of colour is strongly influenced by drying time, but the analysis of water content, ash content and organoleptic test of aroma is not much influenced. The interaction of temperature and drying time has a very significant effect on the analysis of ash content and yield and has no significant effect on the analysis of water content and organoleptic tests of colour and aroma.
Co-Authors Abdiel Khaleil Akmal Adib Adib Adib Adib Azhar Febriansyah, Muhammad Irfan Hanif Muchdatul Ayunda Irawan, Risnadi Marlinda Marlinda Puteri, Nafisah Eka T. M. Azis Pandria