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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Teknologi & Industri Hasil Pertanian International Journal of Social Science, Educational, Economics, Agriculture Research, and Technology (IJSET)
Niha, Aevita Ainun
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Other

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Formula optimization of herbal drink based on coconut sugar and ginger using the Taguchi method [Optimasi formula minuman herbal berbasis gula merah dan jahe menggunakan metode Taguchi] Niha, Aevita Ainun; Khuriyati, Nafis; Guritno, Adi Djoko
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i2.176-189

Abstract

Increasingly positive public consumption trends have increased demand for functional products such as ginger sugar herbal drinks. However, Micro, Small, and Medium Enterprises (MSMEs) producing ginger sugar herbal drinks still face production challenges, such as relying on traditional recipes passed down through generations with inconsistent processes, which affect quality uniformity. This study aimed to redesign the optimal formulation of ginger sugar herbal drinks based on parameters that affect the process. The method used is the Taguchi method with 4 (four) factors and 3 (three) levels with an L9 (34) orthogonal array matrix. Then, quality parameters were tested to determine the best ginger sugar herbal drink product. The combination of level factors in the optimal formula of ginger sugar herbal drink is the composition of ginger juice 300 mL, brown sugar 700 grams, granulated sugar 500 grams, and cooking time 45 minutes. The results of testing the quality characteristics of the confirmation experiment were following SNI requirements, namely water-insoluble part content 0.84%; water content 4.99%; ash content 1.65%; reducing sugar content 2.48%; sucrose sugar content 81.15%; dissolving time 29.93 seconds; antioxidant activity 67.13 ppm; color sensory properties 5.43; aroma sensory properties 5.32; taste sensory properties 5.16; aftertaste sensory properties 5.53; and overall sensory properties 5.21.Keywords: coconut sugar, ginger, herbal drink, quality, Taguchi method
Redesain Kemasan Produk Wedang Uwuh Menggunakan Metode Creative Brief dan Quality Function Deployment (QFD) Niha, Aevita Ainun; Sidik, Gusmon; Wahyuni, Cici; Khuriyati, Nafis
Teknotan: Jurnal Industri Teknologi Pertanian Vol 18, No 2 (2024): TEKNOTAN, Agustus 2024
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol18n12.2

Abstract

Wedang uwuh merupakan minuman herbal tradisional yang berasal dari Indonesia, terbuat dari campuran rempah-rempah seperti jahe, kayu manis, cengkeh, dan bahan alami lainnya. Wedang uwuh memiliki aroma yang khas dan rasanya yang hangat, sehingga sering diminum untuk menghangatkan tubuh, meredakan flu, dan memberikan rasa nyaman. Seiring dengan perkembangan zaman, peran kemasan dalam rebranding produk menjadi semakin penting. Kemasan bukan hanya berfungsi sebagai wadah untuk produk, tetapi juga sebagai alat untuk mengkomunikasikan nilai-nilai merek, menarik perhatian konsumen, dan menciptakan pengalaman yang membedakan produk dari pesaing. Penelitian ini mengambil contoh UMKM Wedang Uwuh “Busrain” Yogyakarta yang bertujuan untuk redesain kemasan produk berdasarkan kebutuhan dan keinginan produsen maupun konsumen sebagai upaya rebranding serta menarik minat beli konsumen. Adapun metode yang digunakan dalam penelitian ini yaitu Creative Brief dan Quality Function Deployment (QFD), yang dilakukan di UMKM Wedang Uwuh “Busrain” Yogyakarta. Permasalahan yang dihadapi UMKM ini adalah belum tersedianya logo, kemasan primer tanpa label, label pada kemasan sekunder yang tidak menarik, dan tidak terdapat informasi yang jelas mengenai produk wedang uwuh. Hasil House of Quality (HOQ) menunjukkan prioritas perbaikan tertinggi yaitu penggunaan merek sebagai logo dengan jenis font Quick dan bentuk kemasan menggunakan paper standing pouch. Selain itu, berdasarkan hasil penelitian secara keseluruhan dihasilkan rancangan kemasan produk Wedang Uwuh “Busrain” dengan kemasan primer menggunakan kemasan plastik seal agar lebih melindungi produk. Kemudian pada bagian kemasan standing pouch dilengkapi dengan label berwarna oranye apricot, bentuk merek/logo yang baru menggunakan gambar dan kata, serta informasi tambahan lainnya yang diharapkan lebih menarik minat beli konsumen.
CONSUMER PERCEPTION ANALYSIS OF HERBAVITA: A FUNCTIONAL READY-TO-DRINK SPICE BEVERAGE BASED ON LOCAL WISDOM IN SOUTH LAMPUNG Tyasto Prima Ahmadi; Aevita Ainun Niha; Lenggo Geni Katlin Jambak; Yulia Puspita Sari
International Journal of Social Science, Educational, Economics, Agriculture Research and Technology (IJSET) Vol. 4 No. 9 (2025): AUGUST
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/ijset.v4i9.962

Abstract

Ready-to-drink (RTD) herbal drinks are liquid products based on natural ingredients such as spices and medicinal plants that are packaged practically and consumed directly as functional drinks that support health. This study aims to analyze consumer perceptions of Herbavita, a functional ready-to-drink (RTD) herbal drink product based on local wisdom developed in South Lampung. This product is formulated from red ginger and turmeric with varying ratios, then tested using the hedonic method by 20 respondents. The study used a mixed methods approach with quantitative analysis through assessments of taste, aroma, and color, as well as qualitative analysis of criticism and suggestions for product development. The results showed that the sample with a balanced composition (50% red ginger and 50% turmeric) obtained the highest score for all sensory parameters, indicating consumer preference for balanced taste and aroma. Respondent profile analysis revealed that the majority were from the young age group and domiciled in Pasuruan, with a relatively balanced gender distribution. Suggestions from respondents emphasized the importance of attractive, functional, and informative packaging design as a supporting factor for product appeal. These findings demonstrate that product innovations based on traditional ingredients can be well-received if presented in a format that aligns with modern consumer preferences. Therefore, combining traditional values with innovative approaches is key to developing adaptive, competitive, and sustainable RTD spiced beverage products.
Formula optimization of herbal drink based on coconut sugar and ginger using the Taguchi method [Optimasi formula minuman herbal berbasis gula merah dan jahe menggunakan metode Taguchi] Niha, Aevita Ainun; Khuriyati, Nafis; Guritno, Adi Djoko
Jurnal Teknologi & Industri Hasil Pertanian Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i2.176-189

Abstract

Increasingly positive public consumption trends have increased demand for functional products such as ginger sugar herbal drinks. However, Micro, Small, and Medium Enterprises (MSMEs) producing ginger sugar herbal drinks still face production challenges, such as relying on traditional recipes passed down through generations with inconsistent processes, which affect quality uniformity. This study aimed to redesign the optimal formulation of ginger sugar herbal drinks based on parameters that affect the process. The method used is the Taguchi method with 4 (four) factors and 3 (three) levels with an L9 (34) orthogonal array matrix. Then, quality parameters were tested to determine the best ginger sugar herbal drink product. The combination of level factors in the optimal formula of ginger sugar herbal drink is the composition of ginger juice 300 mL, brown sugar 700 grams, granulated sugar 500 grams, and cooking time 45 minutes. The results of testing the quality characteristics of the confirmation experiment were following SNI requirements, namely water-insoluble part content 0.84%; water content 4.99%; ash content 1.65%; reducing sugar content 2.48%; sucrose sugar content 81.15%; dissolving time 29.93 seconds; antioxidant activity 67.13 ppm; color sensory properties 5.43; aroma sensory properties 5.32; taste sensory properties 5.16; aftertaste sensory properties 5.53; and overall sensory properties 5.21.Keywords: coconut sugar, ginger, herbal drink, quality, Taguchi method
Co-Authors Adi Djoko Guritno, Adi Djoko Lenggo Geni Katlin Jambak Nafis Khuriyati Sidik, Gusmon Tyasto Prima Ahmadi Wahyuni, Cici Yulia Puspita Sari