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Analisis Penerimaan Konsumen Terhadap Jambu Jelly Drink dengan Penambahan Bayam Assegaf, Safira; Purnaningsih, Sri; Alasimi, Nadina
Jurnal Teknologi dan Mutu Pangan Vol 3 No 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4721

Indonesia as a tropical country has abundant availability of jambu raw materials, thus enabling the development of this product sustainably while supporting the empowerment of local farmers. By being packaged as a healthy and innovative product, jambu jelly drink can contribute to meeting the needs of the domestic and global markets with the addition of spinach, but consumer acceptance of this new product still needs to be analyzed. This study aims to analyze consumer acceptance of jambu jelly drink with added spinach. The method used in this study is the Hedonic Test which includes sensory aspects, including taste, aroma, color, and texture. A total of 30 respondents participated in the sensory evaluation using a structured questionnaire. The results showed that the average scores for taste (4.2) and texture (4.1) were very positive, indicating strong consumer preference. However, the average score for color (3.8) showed less desirable results. Inferential statistical analysis using the t-test showed significant differences between the acceptability of taste and color (p < 0.01) and aroma and color (p < 0.05), indicating that consumers prioritized taste over visual appeal. These findings highlight the potential of guava jelly beverage as a nutritious drink, while indicating the need to improve its visual attributes to increase market acceptance. This study contributes to the development of functional beverages by integrating natural ingredients, which promote health benefits and sensory enjoyment.

Strategy For Increasing The Competitiveness of Mulur Rice Product Trought SWOT Analysis (Case Study : Mulur, Sukoharjo). Safira, Safira; Purnaningsih, Sri; Alasimi, Nadina Hajar
Citizen : Jurnal Ilmiah Multidisiplin Indonesia Vol. 5 No. 1 (2025): CITIZEN: Jurnal Ilmiah Multidisiplin Indonesia
Publisher : DAS Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53866/jimi.v5i1.675

This study, titled “Strategi Peningkatan Daya Saing Produk Beras Mulur melalui Analisis SWOT,” aims to analyze the competitive position of Beras Mulur and propose strategic measures to enhance its market competitiveness. The research employs a SWOT analysis framework, combining quantitative and qualitative approaches to evaluate internal and external factors affecting the product. Data collection methods include surveys, interviews, and documentation, with a purposive sampling of key stakeholders such as farmers, distributors, and consumers. The findings indicate that Beras Mulur possesses significant strengths, including superior quality and competitive pricing, while facing challenges such as limited product diversification and underdeveloped marketing strategies. Opportunities exist in the form of growing consumer preference for local products and the expanding digital market, though threats from imported competitors and fluctuating raw material prices persist. The research concludes that strategic initiatives, such as digital marketing, product diversification, and leveraging government support, are essential to improving the product's competitive edge. By addressing weaknesses and mitigating threats, Beras Mulur can strengthen its market position and achieve sustainable growth. This study contributes to the literature on agribusiness strategy and offers practical recommendations for local product development.

Potensi Makanan Tradisional Nasi Cengklik Sebagai Daya Tarik Wisata Gastronomi Purnaningsih, Sri; Hamidah, Siti; Nugraheni, Mutiara
JURNAL GASTRONOMI INDONESIA Vol 12 No 2 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i2.1219

This study aims to analyze the traditional culinary dish, Nasi Cengklik, as a gastronomic potential in Cengklik Reservoir, Boyolali, Central Java. Nasi Cengklik is a traditional dish that has not been previously researched, making it inherently attractive for study. The research methodology used is the product development research method with the 4D steps, namely define, design, develop, and disseminate, coupled with a qualitative descriptive method based on theoretical foundations. Data collection methods involve primary data through observations, interviews with tourism managers and culinary entrepreneurs, as well as secondary data from journals and documents related to tourism and culinary arts. Data analysis in this study utilizes descriptive analysis of the collected data, followed by drawing conclusions. The research findings indicate that Nasi Cengklik is a traditional culinary delight that can support the existence of Cengklik Reservoir. This is evident through its uniqueness, authenticity, and diversity stemming from traditional cooking methods and distinctive flavors achieved by using local ingredients, such as brown rice, genjer leaf midribs, and wader pari served with banana leaves and rattan plates, adding a classic touch and cultural value to the dish.

Analisis Penerimaan Konsumen Terhadap Jambu Jelly Drink dengan Penambahan Bayam: Analysis of The Acceptance of Jambu Jelly Drink with The Addition Of Spinach Assegaf, Safira; Purnaningsih, Sri; Alasimi, Nadina
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4721

Indonesia as a tropical country has abundant availability of jambu raw materials, thus enabling the development of this product sustainably while supporting the empowerment of local farmers. By being packaged as a healthy and innovative product, jambu jelly drink can contribute to meeting the needs of the domestic and global markets with the addition of spinach, but consumer acceptance of this new product still needs to be analyzed. This study aims to analyze consumer acceptance of jambu jelly drink with added spinach. The method used in this study is the Hedonic Test which includes sensory aspects, including taste, aroma, color, and texture. A total of 30 respondents participated in the sensory evaluation using a structured questionnaire. The results showed that the average scores for taste (4.2) and texture (4.1) were very positive, indicating strong consumer preference. However, the average score for color (3.8) showed less desirable results. Inferential statistical analysis using the t-test showed significant differences between the acceptability of taste and color (p < 0.01) and aroma and color (p < 0.05), indicating that consumers prioritized taste over visual appeal. These findings highlight the potential of guava jelly beverage as a nutritious drink, while indicating the need to improve its visual attributes to increase market acceptance. This study contributes to the development of functional beverages by integrating natural ingredients, which promote health benefits and sensory enjoyment.

Bakery training improvement for diversification produtc at mamba'ul hikmah islamic boarding school cafe, kendal Purnaningsih, Sri; Susanthi, Dethi; Hidayah, Muhammad Rizky Nur
Abdi Masya Vol 6 No 1
Publisher : Pusat Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52561/abdimasya.v6i1.453

Products in a cafe, become something that is a mainstay and always sought after by consumers, so that the products of a business place are always sought after, there must always be something new and varied, especially in the cafe of the Mamba'ul Hikmah Islamic boarding school, Sabetan, Mororejo, Kaliwunggu, Kendal, Central Java. This community service aims to provide competence in making bakery products to students and male students in the Mamba'ul Hikmah Islamic boarding school environment. Community service is carried out through the survey and interview stages, opening and grouping students, followed by training in each activity group. Training in making standard bakery, weighing ingredients, mixing, stirring, fermentation 1, weighing, fermentation 2, forming, filling, fermentation 3, baking, and cooling. The bakery products trained were Gembong bread and Boy bread filled with butter totaling 47 portions. The number of participants in the bakery making training group was 10 people, consisting of 3 men and 7 women. The results obtained from this Community Service activity include: Students can make bakery products in the form of roti Boy and roti Gembong as product diversification. In general, training participants expressed satisfaction with this activity, which is 90%. This is proven by all participants being able to make bakery products in the form of roti Gembong and roti Boy correctly.

Preserving Serat Centhini’s Culinary Tradition for Tourism Gastronomic by Mbak Denok’s Grilled Chicken: Pelestarian Tradisi Kuliner Serat Centhini untuk Pariwisata oleh Ayam Panggang Mbak Denok Karanganyar Purnaningsih, Sri
RADIANT: Journal of Applied, Social, and Education Studies Vol. 5 No. 2 (2024): RADIANT: Journal of Applied, Social, and Education Studies
Publisher : Politeknik Harapan Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52187/rdt.v5i2.190

Traditional culinary delights have a long history and deep meaning on the Indonesian culinary map. The purpose of this research is to find out the culinary position of grilled chicken in Serat Centhini, to know aspects of preservation and development aspects in Mbak Denok’s grilled chicken. This study uses qualitative research with the type of case study research. The research location was carried out in Jatipuro District, Karanganyar Regency. To obtain data, this study applies several methods, namely: interview, observation, literature, documentation, and interview methods. After going through the research process, the following conclusions were obtained. The position of traditional culinary roast chicken is a traditional culinary, listed in the Serat Centini as a complement to offerings at certain traditional ceremonies, mentioned 9 times in Serat Centini in volume II and volume VI and is consumed by the King and his family. The preservation of traditional grilled chicken culinary takes place at Ms. Denok's roast chicken, Jatipuro on the aspect of the main raw material in the form of using local free-range chicken, aspects of spices that are still fresh from the local area, aspects of cooking tools using kuali, aspects of cooking methods by roasting using kuali and baked goods firewood and a traditional kitchen in the form of pawons.

Literature Study: Implementation of Microlearning in the Digital Era: Studi Literatur: Penerapan Pembelajaran Microlearning di Era Digitalisasi Kurniawan, Roni; Purnaningsih, Sri
RADIANT: Journal of Applied, Social, and Education Studies Vol. 6 No. 3 (2025): RADIANT: Journal of Applied, Social, and Education Studies
Publisher : Politeknik Harapan Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52187/rdt.v6i3.325

This study aims to provide insight and an overview of the application of microlearning in the digital era. The method in this study is descriptive qualitative. The data population used in this study is an indexed journal with the scope of microlearning and digital learning. The data analysis technique uses Miles and Huberman with three stages, including 1) data reduction, 2) data presentation, and 3) drawing conclusions. Microlearning emphasizes the concept of short, practical, and flexible learning. Learning is not limited to the classroom, but can be held digitally by utilizing technological developments. The application of microlearning can be used as an appropriate model in implementing fun and modern digital learning. Microlearning in the digital era can be done in a relatively short time with a scope of core learning topics through the help of interactive media such as podcasts, PowerPoint text, infographics, motion, graphics, and video explainers. Assessments in microlearning can be done with the help of Artificial Intelligence-based applications, including Kahoot, Quizizz, and Moodle. The ability of educators to adapt to technological literacy is the main key to the success of microlearning.

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