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All Journal Jurnal Penelitian dan Pengembangan Pertanian Jurnal Ilmiah Pertanian Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian JURNAL PERTANIAN Diklat Review : Jurnal manajemen pendidikan dan pelatihan Jurnal Penelitian dan Pengembangan Pertanian Jurnal Bio-Geo Material Dan Energi Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Hippocampus: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat Bangsa Journal of Engineering Science and Technology Management Jurnal Pengabdian Masyarakat dan Riset Pendidikan JIM ( Journal International Multidiciplinary) Juragan (Jurnal Agroteknologi) Bersama: Jurnal Pengabdian Kepada Masyarakat Jurnal Agroindustri Halal
Fikratul Ihsan
Program Studi Teknologi Hasil Pertanian Universitas Riau, Kampus Bina Widya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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PENGARUH PERBANDINGAN TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DAN BUBUK DAUN JAMBU BIJI (Psidium guajava L.) TERHADAP KARAKTERISTIK COOKIES Fadlila Endyra; Fikratul Ihsan; Masyitah; Nadya Novianti; Addiena Syahvina Nasution; Arum Rovarti Ningsih
JURNAL TEKNOLOGI PERTANIAN Vol. 15 No. 1 (2026)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/4zyakj14

Abstract

Penelitian ini mengeksplorasi penggunaan tepung MOCAF dan bubuk daun jambu biji sebagai bahan alternatif dalam pembuatan cookies untuk menilai pengaruh perbandingan rasio bahan terhadap karakteristik cookies. Desain penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga ulangan: A (100% tepung MOCAF, 0% bubuk daun jambu biji), B (98% tepung MOCAF, 2% bubuk daun jambu biji), C (96% tepung MOCAF, 4% bubuk daun jambu biji), D (94% tepung MOCAF, 6% bubuk daun jambu biji), dan E (92% tepung MOCAF, 8% bubuk daun jambu biji). Data dianalisis menggunakan ANOVA, dan uji Duncan’s New Multiple Range Test (DNMRT) pada tingkat signifikansi 5%. Hasil penelitian menunjukkan bahwa perbandingan tepung MOCAF dan bubuk daun jambu biji berpengaruh signifikan terhadap kandungan air, kandungan abu, kandungan protein, aktivitas antioksidan, kandungan serat kasar, kekerasan, serta sifat organoleptik (warna, aroma, rasa, dan kerapuhan). Berdasarkan parameter kimia, fisik, mikrobiologi, dan organoleptik, perlakuan C (96% tepung MOCAF, 4% bubuk daun jambu biji) dipilih sebagai formulasi optimal, dengan rata-rata kandungan air 3,02%, kandungan abu 2,37%, kandungan protein 5,21%, kandungan lemak 26,73%, kandungan karbohidrat 62,67%, aktivitas antioksidan 31,54%, kandungan serat kasar 3,90%, kekerasan 86,02 N/cm², jumlah angka lempeng totak 7,0 × 10³ CFU/g, dan skor penerimaan organoleptik yang disukai.
Pelatihan Desain Kemasan untuk Meningkatkan Kapasitas Ibu Rumah Tangga dalam Pengembangan Produk Pembersih di Desa Karya Indah Imelda Yunita; Ayu Diana; Erpiani Siregar; Fikratul Ihsan; Resdati Resdati; Rahmayuni Rahmayuni; Muhammad Zakiyul Fikri
Hippocampus: Jurnal Pengabdian Kepada Masyarakat Vol 5 No 1 (2026): JUNI 2026
Publisher : PUSAT PENELITIAN DAN PENGABDIAN PADA MASYARAKAT (PPPM) POLITEKNIK NEGERI SAMBAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/hippocampus.v5i1.1337

Abstract

Packaging design is an important aspect of enhancing the attractiveness and market value of products, Packaging design plays an important role in increasing the attractiveness and selling value of a product. This community service activity aims to improve the ability of housewives in Karya Indah Village, Apung District, Kampar Regency, in designing packaging for dishwashing soap and floor cleaner. The activity was carried out through socialization, education, demonstration, and direct practice using the Canva and PixelLab applications based on Android. The material covers the function of packaging as a visual communication medium, basic design principles, color selection, arrangement of product information, and making packaging stickers. The results of the activity showed that participants actively took part in the training and were able to produce more attractive and informative packaging designs. This training also increased participants' understanding of the role of packaging in supporting marketing and product competitiveness. This activity successfully improved the knowledge and skills of partners in designing packaging and supported the development of household businesses.
Analysis of Added Value Brownies Product Using the Hayami Method (Case Study: Syiaghi MSME in Pekanbaru City) Arum Rovarti Ningsih; Angga Pramana; Nadya Novianti Dwi Putri; Fikratul Ihsan; Fadlila Endyra; Masyitah Masyitah
Journal of Engineering Science and Technology Management (JES-TM) Vol. 6 No. 1 (2026): March-May 2026
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v6i1.433

Abstract

Syiaghi MSMEs have turned their brownie business into a value-added and competitive venture. A study to analyze the added value and competitiveness of brownies produced by Syiaghi MSMEs in PekanbaruThis study applies a quantitative approach using both primary and secondary data. Primary data was collected through direct observation (survey) at Syiaghi MSMEs and interviews with business owners. Secondary data was collected through library studies and other documents. Respondents in this study were determined using the purposive sampling method. Respondents were selected based on the type of brownies marketed (baked brownies), high daily production volume, and marketing to several campuses and stores. The selected respondents were business actors from Syiaghi MSMEs in Pekanbaru City. The analysis of the added value of brownies used the Hayami method. Based on the results of the research conducted on Syiaghi MSMEs with brownie products, it can be concluded that processing flour into brownies provides positive added value. The added value obtained was IDR 398,792 with an added value ratio of 71%, which is relatively high. This indicates that the processing is able to significantly increase the economic value of the product compared to the raw materials. Syiaghi SME is able to manage the production process efficiently through a combination of raw materials, labor, technology, and appropriate packaging. The high added value contributes positively to business profits, production efficiency, and the competitiveness of brownies in the market, making this business viable and promising for further development.
Analysis of Customer Satisfaction at Coffee Shops Using the Quality Function Deployment (QFD) Approach Integrated with the Importance-Performance Analysis (IPA) Method Nadya Novianti Dwi Putri; Arum Rovarti Ningsih; Addiena Syahvina Nasution; Fadlila Endyra; Fikratul Ihsan; Masyitah Masyitah
Journal of Engineering Science and Technology Management (JES-TM) Vol. 6 No. 1 (2026): March-May 2026
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v6i1.434

Abstract

Coffee Shop XYZ is a coffee shop located in Lampung that provides a space for people from all walks of life to meet and gather with friends. This shop focuses on service quality because service is one of the factors that influence customer satisfaction. This study focuses on the services provided at the coffee shop using the Quality Function Deployment (QFD) method integrated with the Importance-Performance Analysis (IPA) method. This study integrates the IPA and QFD approaches as strategic tools for coffee shop management to transform findings regarding service weaknesses into concrete, systematic, and measurable technical action plans. The result of this QFD development is a House of Quality (HoQ), which contains information regarding the design and development of products or services aimed at identifying value gaps in customer satisfaction levels through the creation of a Planning Matrix within the QFD method. This study involved 100 respondents, each of whom was a general coffee shop consumer and a consumer of Coffee Shop XYZ. The results of this study indicate that there are 10 attributes that do not yet meet consumer expectations because they still have negative values, and a priority order for improvements was derived from the technical responses of Coffee Shop XYZ to enhance consumer satisfaction, particularly regarding service quality, as it has a strong relationship with consumer needs; thus, it is expected that these attributes will make a significant contribution.
Co-Authors Addiena Syahvina Nasution Ahmad Imtaz Sumbari Alhaviz Alhaviz Alhaviz, Alhaviz Amalia Angga Pramana Anggarini, Anna Anggraini, Anna Arum Rovarti Ningsih Ayu Diana Azzahro, Hanifah Ulfa Dimas Wahyudi Erpiani Siregar Erviana Eka Pratiwi Erviana Eka Pratiwi Fadlila Endyra Farag M. Malhat Franseda, Franseda Hazra Yuvendius Imelda Yunita Indra Purnama Masyitah Masyitah Masyitah Masyitah Muhammad Zakiyul Fikri Mutamima, Anisa Nadya Novianti Nadya Novianti Nadya Novianti Dwi Putri Nadya Novianti Dwi Putri Neng Susi, Neng Nizar*, Rini Nugraha E. Suyatma Rahmayuni Rahmayuni Resdati Rini Nizar Ririn Oktavia Sitinjak Roni, Ahmad Ibrahim Roni, Masyitah Roy Ibrahim Seprita Lidar Shanti Fitriani Sri Utami Lestari Sri Utami Lestari Sugiyono . Suyatma, Nugraha E. Utami Lestari, Sri Vonny Setiaries Johan Yelmira Zalfiatri Yelmiza Zulia Khairani