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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Agrointek JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Jurnal Ilmu Pangan dan Hasil Pertanian Industria: Jurnal Teknologi dan Manajemen Agroindustri Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Pertanian UMSB: Penelitian dan Kajian Ilmiah Bidang Pertanian Journal of Digital Marketing and Halal Industry Unri Conference Series: Community Engagement Jurnal Bio-Geo Material Dan Energi Journal of Community Engagement Research for Sustainability Sagu Journal of Engineering Science and Technology Management JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara Jurnal Penelitian Hasil Hutan
Angga Pramana, Angga
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Utilization of red dragon fruit peel as an antioxidant in edible film sago starch packing lempok durian Irawan, Jeri; Herawati, Netti; Effendy, Raswen; Pramana, Angga; Jayalaksamana, Maghfirah
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.15164

Abstract

Lempok durian is a traditional food product typical of Riau, which in storage often experiences a decrease in quality due to oxidation. The utilization of edible film with the addition of antioxidants form natural source in food products has the potential to protect food products such as lempok durian to be more durable. This study aimed to obtain the best concentration of dragon fruit peel extract in making the edible film of sago starch as Lempok  durian packaging. This study was conducted experimentally using a completely randomized design of four treatments, each with four replications to obtain sixteen experimental units. The treatments in this study consisted of P0 = Without the addition of dragon fruit peel extract, P1 = addition of 6% red dragon fruit peel juice, P2 = 8% red dragon fruit peel extract, P3 = Addition of 10% red dragon fruit peel extract. The data obtained were analyzed statistically using Analysis of Variance (ANOVA). If the calculated F is greater than or equal to the F table, the analysis will continue with Duncan's Multiple Range Test (DMRT) further tests at the 5% level. The results of the study concluded that the addition of dragon fruit peel extract with various concentrations had a significant effect on the characteristics of the edible film of sago starch and the storage of the Lempok  durian produced, moisture content according to standards, increasing thickness, suppressing the rate of water vapor transmission, increasing antioxidant activity, reducing free fatty acids, and aroma hedonic test. The best formulation in this study was P3 treatment with 15.93% moisture content, 0.22 mm thickness, 6.73 g/m2/hour water vapor transmission, 133.15 ppm antioxidant, free fatty acids on the ninth day of 1.50 %, and the ninth-day hedonic aroma test was 2.86 (somewhat likeTherefore, the utilization of edible film with the addition of natural antioxidants from dragon fruit peel has the potential to be developed into packaging that can prevent rapid oxidation.
Marketing of processed aren agroindustry (kolang–kaling) rokan hulu district Pebrian, Sispa; Maharani, Evy; Syabrina, El; Pramana, Angga
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.16990

Abstract

The purpose of this study was to look at the marketing of processed sugar palm agroindustry (Kolang – Kaling) in Rokan Hulu Regency. This research was carried out by Rokan Hulu Regency because Rokan Hulu Regency is one of the regencies that has a large distribution of palm plants and has developed in the household industry. This research was carried out using a survey method on consumers who consume palm agro-industrial products, namely kolang-kaling.  Respondent collection was carried out using the Simple Random Sampling method. The survey was conducted purposively which aimed to find out how the marketing process of kolang-kaling products occurred in Rokan Hulu Regency. The results show the response of consumers to the appearance of the product, packaging that still does not use special packaging, and the absence of product labels. Meanwhile, in terms of price, kolang-kaling follows the prevailing price in the market, which is Rp. 10,000 – 15,000. The distribution of kolang-kaling is carried out to traditional markets only, and promotional activities are still carried out on a limited basis (direct sales).
Analysis of Added Value Brownies Product Using the Hayami Method (Case Study: Syiaghi MSME in Pekanbaru City) Arum Rovarti Ningsih; Pramana, Angga; Putri, Nadya Novianti Dwi; Ihsan, Fikratul; Endyra, Fadlila; Masyitah, Masyitah
Journal of Engineering Science and Technology Management (JES-TM) Vol. 6 No. 1 (2026): Maret 2026
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v6i1.433

Abstract

Syiaghi MSMEs have turned their brownie business into a value-added and competitive venture. A study to analyze the added value and competitiveness of brownies produced by Syiaghi MSMEs in PekanbaruThis study applies a quantitative approach using both primary and secondary data. Primary data was collected through direct observation (survey) at Syiaghi MSMEs and interviews with business owners. Secondary data was collected through library studies and other documents. Respondents in this study were determined using the purposive sampling method. Respondents were selected based on the type of brownies marketed (baked brownies), high daily production volume, and marketing to several campuses and stores. The selected respondents were business actors from Syiaghi MSMEs in Pekanbaru City. The analysis of the added value of brownies used the Hayami method. Based on the results of the research conducted on Syiaghi MSMEs with brownie products, it can be concluded that processing flour into brownies provides positive added value. The added value obtained was IDR 398,792 with an added value ratio of 71%, which is relatively high. This indicates that the processing is able to significantly increase the economic value of the product compared to the raw materials. Syiaghi SME is able to manage the production process efficiently through a combination of raw materials, labor, technology, and appropriate packaging. The high added value contributes positively to business profits, production efficiency, and the competitiveness of brownies in the market, making this business viable and promising for further development.
Co-Authors Agus Sutikno Anthony Hamzah AR, Nur Hasnah Arum Rovarti Ningsih Chandra Gunawan Dedeh Kurniasih Deliana Andam Sari Dewi Fortuna Ayu dihan, Dihan Kurnia Dodi, Ahmad Effendy, Raswen EKO WAHYUDI Endyra, Fadlila Evi Sribudiani Evy Maharani Faizah Hamzah Fung, Liem Khe Gunawan, Chandra Hamidi, Zikri Hamzah, Farida Hanum Hasnah AR, Nur Hasnah, Nur Helentina Situmorang Ihsan, Fikratul Illahi, Ayu Kurnia Imelda Yunita Irawan, Jeri Jayalaksamana, Maghfirah Karmaita, Yummama Masyitah Masyitah Mhd Andry Kurniawan Mursyid, Harsanto Netti Herawati Ningsih, Arum Rovarti Nopiani, Yanti Nul Hakim, Lukman Purwaningtyas, Ratna Yuniar Putra, Diswanto Putri, Nadya Novianti Dwi Putri, Vivin Jenika Rahmadini Payla Juarsa Rahmah, Anania Rahmayuni Rahmayuni, Rahmayuni Ramaiyulis, Ramaiyulis Rizkiyah Rovarti Ningsih, Arum Ruzain, Raihanatu Binqalbi Sari Rukmana Okta Sagita Chan Seprido Seprido, Seprido Sianturi, Eben Ezer SISPA PEBRIAN Sitompul, Fitra Fatthoni Sukma R.Ab, Dodi Syabrina, El Trisia Wulantika Ultri, Ultri Vonny Setiaries Johan Wawan Irawan, Wawan Yelly Zamaya Yelmira Zalfiatri