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Anugerah Dany Priyanto, Anugerah Dany
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Other

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Consumer Preferences of the Surabaya Community towards MP-ASI Premixed Rice : Preferensi Konsumen Masyarakat Surabaya terhadap Beras Premiks MP-ASI Pradana Misbach, Mochamad Harits; Yulistiani, Ratna; Priyanto, Anugerah Dany; Fitriani, Awanda Winar
Jurnal Pangan dan Agroindustri Vol. 13 No. 3 (2025): Juli 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.03.4

Abstract

Abstract Surabaya is one of the places for producers who provide MP-ASI products with various attributes, one of these products is MP-ASI premixed rice. This study aims to find out some of the attributes with the highest importance value for consumers in choosing MP-ASI premix rice products and identify consumer preferences on the sub-attributes of MP-ASI premix rice products. The attributes used in this study were cooking time, the type of material, the type of packaging, the addition of nutrients, the flavor variant, and the place of purchase. The research was carried out using a survey method. The total number of respondents was 100 that determined using the Slovin formula, and the collection of respondents was carried out using a two-stage cluster sampling technique. The premixed rice MP-ASI products that are the preference according to consumers are made from white rice (0,24) with the addition of fat nutrients (0,41), have a type of plastic bottle packaging (0,06) with a cooking time of less than 20 minutes (0,34), and have a variant of fish meat flavor (0,16) which is sold online (0,14). The results of the consumer preference analysis from this study can be used as a consideration in developing premix rice MP-ASI products.   Abstrak Surabaya adalah salah satu tempat bagi produsen yang menyediakan produk MP-ASI dengan berbagai atribut, salah satu produk tersebut adalah beras premiks MP-ASI. Tujuan dari penelitian ini adalah untuk menentukan beberapa atribut dengan nilai kepentingan tertinggi bagi konsumen dalam memilih produk beras premiks MP-ASI serta mengidentifikasi preferensi konsumen pada sub-atribut produk beras premiks MP-ASI. Penelitian dilaksanakan menggunakan metode survei, total jumlah responden adalah 100 ditentukan menggunakan rumus Slovin, dan pengambilan responden dilakukan dengan teknik two-stage cluster sampling. Produk MP-ASI beras premiks yang menjadi preferensi menurut konsumen yaitu berbahan dasar beras putih (0,24) dengan penambahan nutrisi lemak (0,41), memiliki jenis kemasan botol plastik (0,06) dengan waktu tanak kurang dari 20 menit (0,34), dan memiliki varian rasa daging ikan (0,16) yang dijual secara online (0,14). Hasil analisis preferensi konsumen dari penelitian ini dapat dijadikan pertimbangan dalam mengembangkan produk MP-ASI beras premiks.
Minimizing Cost of Milk Raw Material Inventory Using the Economic Order Quantity (EOQ) Method : Minimasi Biaya Persediaan Bahan Baku Susu Dengan Menggunakan Metode Economic Order Quantity (EOQ) Priyanto, Anugerah Dany; Winursito, Yekti Condro; Nugraha, Isna; Sholeha, Fitriatus; Fanani, Handre Syahrul
PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Vol. 7 No. 1 (2023): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/prozima.v7i1.1611

Abstract

Inventory in raw materials is a very important thing to pay attention to by the company in carrying out its business processes. Economy Order Quantity (EOQ) is a method that is generally used in determining raw material availability policies in order to obtain minimum yields. This method will help plan raw material inventory in a company to be more efficient. In a manufacturing company, inventory is classified into three parts, specifically raw goods, semi-finished goods and finished goods. If a supply is sufficient then the production process will run smoothly. The purpose of this study is to make an analysis and make a control plan for milk raw materials contained in CV. Milkinesia Nusantara using the EOQ method. After analyzing the results obtained, the optimal purchase frequency is 240 times a year because milk raw materials are easily spoiled with a total purchase of milk raw materials every time one order is 119 liters, the main raw material is considered safe as much as 183 liters with what was ordered back when the raw material amounted to 457 liters. Then the total cost of availability of the company's raw materials, which was originally Rp. 85,023,395.55 - can be saved to Rp. 42,006,726, - so that the savings that occur are Rp. 43,016,669.55.
Silver Rasbora Bekasam Using Various Processed Rice on Microbiological and Organoleptic Properties Priyanto, Anugerah Dany
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3039

Abstract

Silver rasbora fish is a fresh fish that is often found in the traditional market, but the product has decreased in quality during its distribution chain. Bekasam is a spontaneous fermented fish product by adding salt as microorganism selective material and rice as source of carbohydrates for expected microorganisms. Aims of this study were to innovate silver rasbora fish processing into bekasam and explore various kinds of processed rice as fermentation media. This study was used by a completely randomized design (CRD) with factor was processed rice, particulary uncooked rice, cooked rice, karak, and nasi aking that given to fish by 50% (w/w). Observations were made on fresh silver rasbora fish and bekasam to compare the quality of fermented products. The observed parameters included total lactic acid bacteria and organoleptic. The results showed that processed rice had significantly effect on total LAB toward bekasam (P 0.05). Total LAB of bekasam which were fermented by various kinds of processed rice which can classified as probiotic food between 8.12-8.75 log CFU / g. Likewise on the organoleptic properties had significant effect (P 0.05). The best product was obtained from the bekasam using karak as fermentation media. The bekasam had total LAB of 8.12 log CFU / g and also had organoleptic properties with a high level of preference compared to the others. Hopefully, this research can increases the added value of silver rasbora fish and better quality than fresh products.
Efektivitas Kitosan Cangkang Keong Mas (Pomacea canaliculata) terhadap Penurunan Logam Timbal (Pb) Kerang Darah (Anadara granosa) Setiawan, Nonny; Sarofah, Ulya; Priyanto, Anugerah Dany
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7045

Abstract

Blood clam (Anadara Granosa) is an important fishery commodity and is favored by the people around Kenjeran Beach, Surabaya. Blood clams can accumulate heavy metals such as Pb due to their living in sediments. Chitosan which comes from golden snail shells can bind Pb metal levels in blood clams. The purpose of this study was to determine the effect of concentration treatment and soaking time of gold snail shell chitosan on the reduction of blood clam Pb metal. Chitosan was produced by deproteination with 4% NaOH, demineralization with 1.25 N HCL, and deacetylization of chitin with 60% NaOH solution. The deacetylization degree of golden snail shell chitosan was 77.38%. The experimental design used was factorial CRD with two factors. The first factor was the concentration of chitosan (1%, 2% and 3%), while the second factor was the soaking time of the chitosan (90 minutes, 120 minutes, and 180 minutes). The data obtained were analyzed by ANOVA, if there were significant differences, then continued with the Duncan Test (DMRT). The best treatment produced was with a concentration of 3% chitosan and 180 minutes of soaking time for chitosan which reduced the Pb metal content of blood clams by 96.93%.
Sensory Profile of Candied Tomatodates Using the Just About Right Method Diapri, Syafian Putra; Jariyah, Jariyah; Priyanto, Anugerah Dany
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.487

Abstract

Candied tomato dates are processed candies made from tomatoes that are dried until they are shaped like dates. Sensory profiles are needed to obtain candied date tomatoes with the most optimal betel lime solution concentration treatment and blanching time based on penalty analysis methods (JAR and hedonic scales). This study used the just about right method combined with the hedonic scale (overall liking) in the treatment of candied date tomatoes with a concentration of betel lime solution (2%, 3% and 4% (b/b)) and blanching time (5 minutes, 10 minutes and 15 minutes). There are 17 sensory attributes that will be tested through the assessment of the JAR scale and the hedonic scale (overall liking). The data obtained was then processed using XLSTAT 2024 software. Based on the results of the penalty analysis, it was shown that the most optimal candied date tomatoes were candied date tomatoes with a concentration treatment of 3% betel lime solution and a blanching time of 15 minutes where there were 14 insignificant test attributes or p-value?0.05. Meanwhile, there are only 3 sensory attributes that need to be optimized or p-value?0.05, namely juicy texture (p-value = 0.002), sweet taste (p-value = <0.0001) and fruity taste (p-value = 0.017).
Nutritional and Sensory Characteristics of Catfish and Oyster Mushrooms Meatballs Nuro, Jamilatun; Rosida, Dedin Finatsiyatull; Priyanto, Anugerah Dany
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.665

Abstract

Catfish is a type of aquaculture product that can be used to make meatballs. Catfish meat is white and has a savory taste. It is also nutritious. Using oyster mushrooms to make meatballs can increase their hardness because they contain pectin, which forms a colloidal dispersion in hot water and a chewy gel when cooled. Carrageenan is a gelling agent that increases the tenderness of catfish meatballs. This study aims to determine the effect of the proportion of catfish and oyster mushrooms on the nutritional value of catfish meatballs. The research employed a completely randomized design (CRD) factorial pattern, with factor I representing the proportion of catfish and oyster mushrooms (90:10, 80:20, and 70:30) and factor II representing the percentage of carrageenan added (1%, 2%, and 3%). The results of the study indicate that the optimal treatment involves a proportion of 80% catfish and 20% oyster mushrooms, along with the addition of 3% carrageenan, yielding a moisture content of 68.54%, ash content of 1.33%, protein content of 14.79%, fat content of 4.36%, carbohydrate content of 10.98%, and sensory value with appearance 8.08 (very like), aroma 7.96 (like), texture 7.79 (like), and taste 8.04 (very like). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water
Identification of Phytochemical from Seaweed Extracts ( Eucheuma cottonii., Gracilaria sp., and Gelidium sp. ) Using Microwave-Assisted Extraction (MAE) Sheravina, Tata Machreta; Rosida, Dedin Finatsiyatul; Priyanto, Anugerah Dany
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.674

Abstract

This study looks at the chemical profiles of three types of red seaweed—Eucheuma cottonii, Gracilaria sp., and Gelidium sp.—using a method called microwave-assisted extraction (MAE) with a mix of ethanol and water for 7, 8, and 9 minutes. Qualitative screening was performed for seven secondary metabolites: alkaloids, flavonoids, phenols, tannins, saponins, triterpenoids, and steroids. The results showed that flavonoids and phenolic compounds were found in all the seaweed samples, but saponins were only found in the Gelidium sp. extracts. In contrast, alkaloids, tannins, triterpenoids, and steroids were not detected in any seaweed species. Phenolic compounds exhibited the highest positive intensity, while the flavonoid content appeared relatively low. Solvent composition and extraction duration influenced the extraction efficiency of the MAE method for bioactive compounds. These findings provide a valuable basis for future studies on the potential bioactivities of red seaweeds as natural sources in functional food and pharmaceutical applications. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water
Co-Authors Amaliyah, Nur Azzatul Angky Wahyu Putranto Ashari, Hakim Putra Dedin Finatsiyatull Rosida Diapri, Syafian Putra Erliyanti, Nove Kartika Fanani, Handre Syahrul Fithri Choirun Nisa Fitriani, Awanda Winar Jariyah Khoirun Nisa Luqman Agung Wicaksono Nugraha, Isna Nuro, Jamilatun Oktavia, Nanda Patrisiya, Berta Pradana Misbach, Mochamad Harits Pujiastuti, Caecilia Ramadhani, Faiz Ratna Yulistiani Rosida Rosida Rosida, Dedin Finatsiyatul Sarofah, Ulya Setiawan, Nonny Sheravina, Tata Machreta sholeha, fitriatus Sri Djajati Teti Estiasih Widyasari Winursito, Yekti Condro Zhorif , Muhammad Naufal