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All Journal Jurnal Penelitian Pertanian Terapan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JURNAL AGROHITA
Otik Nawansih
Universitas Lampung
Agriculture, Biological Sciences & Forestry Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Industrial & Manufacturing Engineering Other

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The Kelayakan Finansial Dan Strategi Pengembangan Pabrik Mini Coklat (Kasus PT Perseroda PT. Aneka Usaha Laba Jaya Utama, Lampung) Financial Feasibility And Development Strategy Mini Chocolate Factory (Case Of Pt Perseroda Pt. Aneka Usaha Laba Jaya Utama, : (Kasus PT Perseroda PT. Aneka Usaha Laba Jaya Utama, Lampung) Wan Abbas Zakaria; Lidya Sari Mas Indah; Otik Nawansih; Fibra Nurainy; Amanda Putra Seta
Jurnal Penelitian Pertanian Terapan Vol 23 No 2 (2023)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v23i2.2420

Abstract

The mini factory operated by PT Aneka Laba Jaya Utama (AULAJU) is the only mini factory in Lampung Province.  However, the current business activities seem to be "running in place" and even chocolate production has stopped for almost a year.  Therefore, a financial feasibility study was carried out as a basis for planning for the development of PT AULAJU's chocolate production business.  The research was conducted at the Perseroda PT AULJU, Pesawaran Regency, Lampung Province.  The analysis used in this study is testing the investment criteria, that are Net Present Value (NPV), Internal Rate of Return (IRR), Net Benefit Cost Ratio (Net B/C), Gross Benefit Cost Ratio (Gross B/C), dan payback period (PP).  The business development strategy was analyzed using SWOT analysis.  The results of the discussion show that PT. AULAJU was declared eligible to be run and developed because NPV=27 billion >0 (positive), IRR=86%>BRI Bank interest rate 12%, Net B/C=1,01>1, Gross B/C=2,01>1, and PP=1,44 (Payback Period< maximum time/economic life of investment (10 years).  On the other side, PT AULAJU must make improvements in the context of developing its business. The three main priority strategies are 1) Repair and rejuvenation of machinery and factory equipment that have been damaged or are no longer used, 2) Optimizing the management of BPOM and Halal production permits, etc., 3) Improving the management of BUMD management.
Evaluation of The Chemical Properties, Chewiness Level, and Sensory of Yellow Pumpkin (Cucurbita moschata) Jelly Candy in Various Ratios of Caragenan and Gum Arabic Sussi Astuti; Otik Nawansih; Sri Hidayati; Octavia Sopha Anggraini
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.178-187

Abstract

This study aims to determine the effect of carrageenan and gum arabic formulations on chemical properties, level of elasticity, and sensory properties of pumpkin jelly candy and to obtain the right formulation of carrageenan and gum arabic to produce good quality jelly candy. The study was arranged in a Completely Randomized Block Design with a single factor and 4 replications. The treatment was the ratio of carrageenan and gum arabic consisted of 5%:0% (K1), 4%:1% (K2), 3%:2% (K3), 2%:3% (K4), 1%:4 % (K5). The data obtained were analyzed for homogeneity with the Barlett test, ANOVA, and the Tuckey test at the 5% level.  Determination of the best treatment for pumpkin jelly candy was determined by the De Garmo method.  The results showed that the best jelly candy was the K3 treatment (3% carrageenan; 2% gum arabic) which resulted in a texture score of 3.80 (chewy), color with a score of 3.97 (dark yellow), taste with a score of 4.11 (like ), water content of 7.66%, ash content of 0.99%, reducing sugar content of 14.31%, and sucrose content of 27.7%.  Formulation of carrageenan and gum arabic significantly affected the chemical properties, level of elasticity, and sensory properties of pumpkin jelly candy. Keywords: Gum Arabic, Carrageenan, Jelly candy, Pumpkin.
PENAMBAHAN MALTODEKTRIN PADA MINUMAN SERBUK MANGGA DENGAN METODE FOAM MAT DRYING Zahra Catrinnada Corie; Dyah Koesoemawardan; Fibra Nurainy; Otik Nawansih
Jurnal AGROHITA: Jurnal Agroteknologi Fakultas Pertanian Universitas Muhammadiyah Tapanuli Selatan Vol 8, No 4 (2023): JURNAL AGROHITA
Publisher : Fakultas Pertanian Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jap.v8i4.13593

Abstract

Buah mangga bersifat musiman, selain itu mudah rusak, salah satu penangananya yaitu pengolahan menjadi minuman serbuk. Maltodekstrin berperan penting terhadap karakteristik minuman bubuk. Penelitian ini bertujuan mengetahui pengaruh penambahan maltodekstrin sebagai bahan pengisi terhadap karakteristik minuman serbuk mangga instan. Metode penelitian menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan faktor tunggal dan ulangan  empat kali.  Penambahan maltodekstrin  terhadap berat bubur mangga sebanyak enam taraf perlakuan yaitu K0 (0%), K1 (5%), K2 (7,5%), K3 (10%), K4 (12,5%), dan K5 (15%) b/b. Data dianalisis secara statistik dengan uji ANOVA dan dilanjutkan dengan uji beda nyata jujur (BNJ) pada taraf nyata 5%. Hasil penelitian menunjukkan bahwa penambahan maltodekstrin berpengaruh nyata terhadap waktu larut, kadar air, kadar abu, kadar vitamin C, antioksidan minuman serbuk mangga instan, dan uji sensori meliputi warna, aroma, dan aftertaste minuman serbuk mangga instan. Perlakuan terbaik diperoleh pada perlakuan K5 (15% b/b) dengan karakteristik mutu waktu larut (50,025 detik), kadar air (2,083%), kadar Abu (0,764%), vitamin C (156,87mg/100 g bahan), aktivitas antioksidan nilai IC50 (585,64 ppm) karakteristik sensori warna agak oranye, aroma agak khas mangga, dan aftertaste agak pahit, serta penerimaan panelis terhadap warna agak suka, aroma suka dan aftertaste suka.
Co-Authors Amanda Putra Seta Dyah Koesoemawardan Fibra Nurainy Lidya Sari Mas Indah, Lidya Sari Mas Octavia Sopha Anggraini Sri Hidayati Sussi Astuti Wan Abbas Zakaria Zahra Catrinnada Corie