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All Journal Animal Production Jurnal Abdimas Kesehatan
Monasdir Monasdir
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Health Professions Nursing Public Health Veterinary

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The Characteristics of Dried Yoghurt and Market Test on Adolescent Consumers, Adults and Employees in Bogor City Monasdir Monasdir; Irma Isnafia Arief; Zakiah wulandari; Lucia Cyrilla Eko Nugrohowati
ANIMAL PRODUCTION Vol. 25 No. 3 (2023)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2023.25.3.212

Abstract

This study aimed to analyze the characteristics of dried yogurt, market potential, consumer perception, consumer purchasing behavior, and attributes that affect the purchase of dried yogurt made by teenagers, adults and employees in Bogor City. The results showed that based on testing the characteristics of dried yogurt with parameters of water content, pH, Aw, Viscosity, TAT and total lactic acid bacteria dried yogurt is safe for consumption. Based on the results of the conjoint analysis, it shows that to market dried yoghurt, producers must design dried yoghurt with probiotic content, then the product packaging must be in accordance with consumer tastes, in this case consumers prefer dried yoghurt with a packaging of 7 grams and priced at 10.000.Based on the results of the decriminant analysis, it shows that out of 100 respondents, as many as 90 people will buy dried yogurt if dried yogurt is marketed. Then 4 people will not buy dried yogurt if it is marketed and 6 people are hesitant about the choice. Based on the descriptive results of the study, it was shown that out of 100 respondents there were 47 women and 53 men with large families totaling 4 people, with an average income and expenditure a month of Rp. 500.000 - Rp. 1.500.000.
Pelatihan Pengolahan Sirup dan Selai Jambu Biji Merah di Desa Ciasihan, Bogor, Jawa Barat Dini Wulan Dari; Monasdir Monasdir; Assya Shalita; Yoni Elviandri; Ramlan Ramlan; Syarah Asma Fauziah; Harits Yowansyah Pandayu; Muhammad Aulia Reza; Alfata Ma’ruf Habibullah; Etic Susilawati; Gilang Tresna Putra; Maihardiyanti Faiqotul Himmah; Afifathu Rahmah Fajriyah
Jurnal Abdimas Kesehatan (JAK) Vol 6, No 3 (2024): November
Publisher : Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jak.v6i3.697

Abstract

Red guava is a highly perishable fruit that poses significant risks of loss for farmers, necessitating further processing to extend its shelf life. One effective method of processing is the production of guava jam and syrup. A training program was conducted to educate participants, specifically Family Welfare Empowerment (PKK) mothers and the MSME group in Ciasihan Village, Bogor Regency, on producing these products using guava, sugar, water, citric acid, and agar. Granulated sugar serves both as a sweetener and a natural preservative in the syrup. The training aimed to empower participants to utilize their free time productively and transform lower-grade guava into marketable products, thereby reducing agricultural waste. Methods included demonstrations and consultations on syrup and jam-making processes. The training resulted in a significant increase in knowledge among PKK and MSME members regarding guava processing techniques. This initiative has the potential to enhance local economic development by converting neglected fruit into valuable products. However, ongoing support is necessary for further development. Additionally, this training may facilitate the establishment of distinctive local businesses and products specific to Ciasihan Village. By harnessing local resources and knowledge, this program not only addresses food waste but also promotes sustainable entrepreneurship within the community.
Co-Authors Afifathu Rahmah Fajriyah Alfata Ma’ruf Habibullah Assya Shalita Dari, Dini Wulan Etic Susilawati Gilang Tresna Putra Harits Yowansyah Pandayu Irma Isnafia Arief Lucia Cyrilla Eko Nugrohowati Maihardiyanti Faiqotul Himmah Muhammad Aulia Reza Ramlan Ramlan Syarah Asma Fauziah Yoni Elviandri Zakiah Wulandari