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All Journal Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Jurnal Teknologi Pangan dan Industri Perkebunan
Desita Jumiar, Alfath
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Agriculture, Biological Sciences & Forestry Other

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Bimbingan & Pelatihan KTI (Karya Tulis Ilmiah) Bagi Siswa-Siswi Smp Negeri Di Kabupaten Ketapang Ses Eka Polonia, Betti; Ravi, Ahmad; Desita Jumiar, Alfath
Literasi Jurnal Pengabdian Masyarakat dan Inovasi Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang Jl. Rangga Sentap, Dalong Sukaharja, Ketapang 78813. Telp. (0534) 3030686 Kalimantan Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/literasi.v2i2.1405

Abstract

PKM programs are implemented to increase students' creativity in writing scientific papers improve critical thinking skills and problem-solving abilities. The implementation of PKM has presented information in the implementation of training activities and guidance for writing scientific papers. It can equip students to take part in regional and national LKTIs. The materials presented during the training were: 1) Understanding of KTI; 2) Preparation of KTI; 3) KTI Preparation Practice, and 4) Sharing and assistance in the preparation of KTI. At the end of the activity, 70% of students are expected to be able to make a KTI design. Furthermore, of the students who made the KTI design, 50% of them succeeded in making a scientific paper and were included in the regional and national LKTI
DETERMINASI DAYA SAING AGROINDUSTRI LIDAH BUAYA DI KOTA PONTIANAK Desita Jumiar, Alfath; K. Daryanto, Heny; M. Baga, Lukman
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1363

Abstract

This research aims to identify the determinant factors of the competitiveness of aloe vera agroindustry and formulate priority strategies to improve the competitiveness of aloe vera agroindustry in Pontianak Municipality. The study was conducted in Pontianak Municipality as a center of production of Aloe vera in Indonesia. Primary data were collected from processing aloe vera in the packaging and experts from academia and bureaucracy by conducting interviews and questionnaires, while secondary data sourced from CBS, Ministry of Industry, Department of Agriculture, and Aloe Vera Center. The research objectives were answered by using Analytical Hierarchy Process (AHP) with used Porter's Diamond approaches. Data was obtained from expert by filling out a questionnaire in the form of pairwise comparisons assessment, and it was processed by using Expert Choice software. The AHP analysis results showed that the factors determining the competitiveness of aloe vera the agroindustries with the highest weight are the demand condition factor (0.420) and the condition of resources (0.300). Priority strategies that can be done is to manufacture products in accordance with market demand for quality local, national and international (0.196), and creating innovation products for all segments of demand (0.190). Actors who play role directly in an attempt to increase the competitiveness of the aloe vera agroindustries in Pontianak Municipality is private sector such as entrepreneurs and aloe vera farmers (0.634). To achieved the competitiveness improvement of aloe vera agroindustry in Pontianak Municipality, can be repairs such as the quality and type of product, packaging design, and market segments, with the way local government is actively provide guidance and training to the processing of aloe vera and support the establishment of cooperative aloe vera in Pontianak
Uji Preferensi Terhadap Produk Abon Sukun (Artocarpus altilis) Berdasarkan Atribut Sensoris Desita Jumiar, Alfath; Pratomo Sibuea, Budi; Rabbani, Fikri
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 2 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i2.1443

Abstract

Shredded food is a type of dry food with a distinctive shape whose processing is done by boiling, shredding, mixing spices, frying and pressing. The basic ingredients for shredded meat are not only sourced from animal fiber, but can also be sourced from vegetable fiber, one of which is breadfruit. Young breadfruit has enough fiber content that it meets the requirements for making vegetable shredded meat. This research aims to determine the level of panelists preference for breadfruit floss. Making shredded breadfruit is done using two treatments, namely shredded breadfruit with coconut milk and without coconut milk. Preference testing uses a hedonic test, with 30 panelis. The test result showed that the panelists tended to slightly prefer shredded breadfruit with coconut milk based on aroma, taste, and texture parameters with value respectively 6,43, 6,33, and 6,77, while shredded breadfruit without coconut milk obtained a neutral preference based on aroma, taste, and texture parameters with values respectively 5,97, 5,67, and 5,90. The yield of shredded breadfruit with coconut milk treatment was 51,2% higher than the treatment without coconut milk.
Co-Authors Heny K Daryanto Lukman M. Baga Pratomo Sibuea, Budi Rabbani, Fikri Ravi, Ahmad Ses Eka Polonia, Betti