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All Journal AGRIEKONOMIKA Agrointek Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri REKAYASA Jurnal Sains dan Teknologi Pangan Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Jurnal Agritechno Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Proceeding of the International Conference on Family Business and Entrepreneurship (ICFBF) Reinforce: Journal of Sharia Management Journal of Fisheries & Marine
Ulya, Millatul
Agroindustrial Technology, Faculty Of Agriculture, University Of Trunojoyo Madura
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Other

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Revitalisasi Strategi Inovasi Ekonomi Bisnis di Era Digital Berkelanjutan untuk Gen Z Ulya, Millatul
Reinforce: Journal of Sharia Management Vol 3 No 2 (2024)
Publisher : Faculty of Islamic Economic and Business (FEBI), Sayyid Ali Rahmatullah State Islamic University (UIN SATU) Tulungagung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21274/reinforce.v3i2.10214

Abstract

In the ever-evolving digital era, generation Z has emerged as consumers and workforce with unique characteristics. This study discusses the importance of revitalizing sustainable business economic innovation strategies to meet the needs and preferences of generation Z. This study identifies the challenges and opportunities faced by businesses in adopting digital technology and sustainable practices. Through an analytical approach, this paper explores various innovative strategies that companies can implement to attract and retain generation Z as customers and employees. The results of the study indicate that the integration of technology, sustainability, and social engagement are key factors in creating added value for businesses in the digital era. Thus, companies that are able to adapt and innovate according to the demands of generation Z will have a significant competitive advantage.
Shelf-Life Estimation of Cabe Jamu (Piper retrofractum Vahl) Herbal Drink with the Addition of Benzoate Using Accelerated Shelf-Life Testing (ASLT) Method Hidayat, Khoirul; Ulya, Millatul; Aronika, Nadiyah Ferah
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 2 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.02.2

Abstract

Abstract This study aims to determine the cabe jamu (Piper retrofractum Vahl) herbal drink shelf-life with the addition of sodium benzoate concentration and determine the sodium benzoate addition effect on the cabe jamu herbal drink shelf-life. This research used Accelerated Shelf-Life Testing (ASLT) method. Cabe jamu herbal drink was stored at 35 °C and 45 °C and then tested every week for 28 days. The test parameters used were pH, total dissolved solids (TDS), color, total microbes, and total phenolics. The results showed that the cabe jamu herbal drink without sodium benzoate addition stored at a lower temperature had a longer shelf-life. Cabe jamu herbal drink with 400 ppm sodium benzoate addition and stored at 35 °C has the most extended shelf-life, which was 201.21 days. Sodium benzoate addition had a significant effect on the cabe jamu herbal drink shelf-life at a temperature of 35 °C and 45 °C.Keywords: Accelerated Shelf-life Testing, cabe jamu herbal drink, shelf-life AbstrakPenelitian ini bertujuan untuk mengetahui umur simpan minuman herbal cabe jamu dengan penambahan konsentrasi natrium benzoat dan mengetahui pengaruh penambahan natrium benzoat terhadap umur simpan minuman herbal cabe jamu. Metode yang digunakan dalam penelitian ini adalah Accelerated Shelf-Life Testing (ASLT). Minuman herbal cabe jamu disimpan pada suhu 35 °C dan 45 °C kemudian diuji setiap minggu selama 28 hari. Parameter uji yang digunakan adalah pH, total padatan terlarut (TPT), warna, total mikroba, dan total fenolik. Hasil penelitian menunjukkan bahwa minuman herbal cabe jamu tanpa penambahan natrium benzoat mempunyai umur simpan yang lebih lama jika disimpan pada suhu yang lebih rendah. Minuman herbal cabe jamu dengan penambahan natrium benzoat 400 ppm dan disimpan pada suhu 35 °C mempunyai umur simpan terlama, yaitu 201,21 hari. Penambahan natrium benzoat berpengaruh signifikan terhadap umur simpan minuman herbal cabe jamu pada suhu 35 °C dan 45 °C.Kata kunci: Accelerated Shelf-life Testing, minuman herbal cabe jamu, umur simpan
PERHITUNGAN NERACA MASSA DAN NERACA ENERGI PADA PRODUKSI ROTI ISI DI BAKERY X JAWA TENGAH Ulya, Millatul; Falah, Aizetul; Fauzul Mu’tamar, Mohammad Fuad
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 1, April 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.vi.1722

Abstract

Bread is generally used as an alternative food; not only does it taste delicious, but bread also has the same content as rice so that it can be used as a substitute for rice. Bread is often found in the bakery industry, one of which is bakery X, which produces all kinds of bread, but the most frequently produced is filled bread. The production process of filled bread includes the mixing process, the molding process, the filling process, the proofing process, the baking process, the resting process, and the packing process. In the bakery industry, machines assist the production process, but the efficiency of using raw materials and energy is still being considered. The method used is the calculation of mass balance and energy balance. The results obtained for the mass balance in each process follow the concept of mass balance, namely, the incoming mass of 32.25575 kg must be the same as the outgoing mass of 32.25575 kg, meaning that in the production process of filled bread, there is no reduction in materials that occur. For the energy balance, 3 processes require calculations: the mixing process with an electrical energy source, the proofing process sourced from LPG, and the oven sourced from LPG. The production process with the highest energy consumption is the baking process of 26.3611 kWh. Bakery X can carry out the baking process 8 times using 2 ovens containing 4 trays to produce 754 pieces of filled bread with a weight of 1 piece of filled bread reaching 35 g.
Co-Authors Abdul Azis Jakfar Ach Supriyanto Ariani Ariani Aronika, Nadiyah Ferah Burhan Burhan Burhan Burhan Cystiana, Chika Uca DARIMIYYA HIDAYATI Elfrida Ratnawati Enung Siti Nurhidayah Fajar Kurniawan Falah, Aizetul Fauzul Mu’tamar, Mohammad Fuad Firmansyah, Raden Arief Holilah Holilah Iffan Maflahah Khoirul Hidayat Kurnia Putri Lisdayana, Nurmalisa Muh Faishol Muhammad Fakhry Mu’tamar, Mohammad Fuad Fauzul Prastika, Yuni Dwi Probowati, Banun Diyah Raden Faridz Risa Dewi Munica Sri Hastuti Sugiarti, Apriliany Supriyanto Supriyanto UMI PURWANDARI Umi Purwandari Uswatun Hasanah Verdiana, Hanif Risma Wasilah Wasilah