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All Journal Jurnal Biologi Tropis Anjoro : International Journal of Agriculture and Business Jurnal Teknologi Kimia Unimal Wanatani
Trinoviyani, Trinoviyani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering

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Manajemen Rantai Pasok pada Komoditi Cabai Merah (Capsicum annum L.) di Desa Galung Lombok, Kecamatan Tinambung, Kabupaten Polewali Mandar Ahmad, Ahmad; Muhammad Arhim; Achmad Nur Syawal Alwi; Trinoviyani, Trinoviyani; Hasniar, Hasniar; Isdaryanti, Isdaryanti; Farizah Dhaifina Amran
Wanatani Vol. 4 No. 2 (2024)
Publisher : Pustaka Digital Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51574/jip.v4i2.304

Abstract

Pemasaran memainkan peran penting dalam memaksimalkan pendapatan, sehingga distribusi yang efisien menjadi kebutuhan bagi komoditas cabai merah di Desa Galung Lombok. Penelitian ini bertujuan untuk: (1) menganalisis aliran produk, informasi, dan uang dalam rantai pasok cabai merah; (2) menghitung margin pemasaran; serta (3) mengukur efisiensi pemasaran. Penelitian dilaksanakan pada Oktober hingga Desember 2022 menggunakan metode analisis deskriptif kualitatif. Hasil penelitian mengidentifikasi tiga saluran utama dalam rantai pasok: Saluran I (petani langsung ke konsumen), Saluran II (petani ke pengecer), dan Saluran III (pengepul ke pengecer dan konsumen). Aliran informasi bergerak lancar dari produsen ke konsumen dan sebaliknya, sementara aliran uang dihitung berdasarkan biaya yang dikeluarkan pembeli hingga diterima oleh petani. Margin pemasaran pada Saluran I sebesar Rp 0/kg karena cabai dijual langsung dari produsen ke konsumen tanpa perantara, sehingga tidak ada biaya tambahan. Saluran II memiliki margin Rp 9.481/kg yang sepenuhnya diperoleh pengecer untuk menutupi biaya operasional seperti transportasi, penyimpanan, dan kerugian akibat kerusakan cabai. Pada Saluran III, margin total mencapai Rp 9.481/kg, terdiri dari Rp 4.481/kg untuk pedagang pengumpul dan Rp 5.000/kg untuk pengecer, mencerminkan tambahan biaya dan keuntungan akibat rantai distribusi yang lebih panjang. Tingkat efisiensi pemasaran pada Saluran I, II, dan III masing-masing adalah 4,3%, 6,3%, dan 7,2%.
EKSTRAKSI DAUN PULUTAN (Urena lobata Linn) DENGAN METODE SONIKASI DAN UJI AKTIVITAS ANTIBAKTERINYA Fadillah, Ummu Farah; Wakiah, Nurul; Trinoviyani, Trinoviyani; Sudirman, Sudirman; Azis, Nur Afni
Jurnal Teknologi Kimia Unimal Vol. 13 No. 2 (2024): Jurnal Teknologi Kimia Unimal - Nopember 2024
Publisher : Chemical Engineering Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/jtku.v13i2.19147

Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh konsentrasi etanol dalam proses ekstraksi daun pulutan terhadap aktivitas antibakteri, khususnya terhadap Propionibacterium acne, Staphylococcus aureus dan Staphylococcus epidermidis. Ekstraksi dilakukan dengan etanol pada konsentrasi 30%, 60%, dan 90%. Hasil penelitian memperlihatkan konsentrasi etanol berbanding lurus dengan diameter daya hambat, meskipun rendemen yang diperoleh menurun. Rendemen tertinggi diperoleh dengan etanol 30% (36,36%), diikuti oleh etanol 60% (19,27%), dan terendah dengan etanol 90% (8,48%). Uji antibakteri menunjukkan kemampuan tertinggi terhadap S. aureus dan S. epidermidis dicapai dengan ekstrak etanol 90% pada konsentrasi 500 mg/mL. Penelitian ini menegaskan bahwa konsentrasi pelarut berperan penting dalam mengekstraksi senyawa bioaktif yang efektif dalam menekan perkembangan bakteri.
Consumer Preferences for Fermented Foods in Majene Regency, West Sulawesi Trinoviyani, Trinoviyani; Wakiah, Nurul; Fadillah, Ummu Farah
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.9856

Abstract

Fermented foods are processed products with significant potential to enhance nutritional value and public health. This study aimed to investigate consumer preferences for fermented foods in Majene Regency, West Sulawesi, and to identify the factors influencing consumer choices. A total of 100 respondents were selected using Slovin's formula and surveyed through an online questionnaire. The results indicate that the consumption of fermented foods in Majene is still dominated by traditional products such as tempeh (86%) and tape (9%), which are predominantly obtained from traditional markets (91%). Consumer preferences were primarily influenced by taste and texture (65%), rather than health benefits (37%). Other influential factors included price (40%) and product availability (35%). The majority of respondents expressed a desire for traditional fermented products to be packaged in a more modern way (73%) and showed interest in new product innovations (91%). Key consumer expectations include increased awareness of health benefits (61%), more attractive packaging (32%), and flavor variety (20%). These findings highlight substantial opportunities for the development of local fermented foods through innovative approaches that preserve traditional values while meeting the expectations of modern consumers. The study offers strategic recommendations for businesses and policymakers in promoting nutrition education and fermented food product development in the Majene region.
The Effect of Adding Sucrose on Product Characteristics in Probiotic Fermented Drinks from “Loka Pere” Banana Alwi, Achmad Nur Syawal; Trinoviyani, Trinoviyani; Sudirman, Sudirman
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.9863

Abstract

The monosaccharide and fiber content in “loka pere” bananas can be a good growth substrate for probiotic bacteria during the fermentation process in making “loka pere” banana probiotic fermented drinks. The probiotics used can increase the functionality of the product in providing health effects, especially on digestive tract health. The resulting probiotic fermented drink has a distinctive sour taste; usually, sweeteners are added as a flavour balancer in the product so that it can be well accepted by consumers. This study examined the effect of adding variations in sweeteners, namely sucrose, on product characteristics after the fermentation process. Results of the study, it was found that the addition of variations in sucrose of 0%, 3%, 6% did not have a significant effect on the characteristics of pH values (3.97, 3.88, 3.89), total acid (0.70%, 0.77%, 0.70%) and the number of probiotic bacteria (7.53 Log CFU/mL, 7.47 Log CFU/mL, 7.52 Log CFU/mL) in the product. Therefore, sucrose can be used as a sweetener in making the probiotic fermented banana drink “loka pere” because it does not change other characteristics other than the resulting sweet taste.
Development of probiotic fermented smoothie made from "Loka Pere" endemic banana of West Sulawesi Alwi, Achmad Nur Syawal; Trinoviyani, Trinoviyani; Sudirman, Sudirman
Anjoro: International Journal of Agriculture and Business Vol 6 No 2 (2025): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/anjoro.v6i2.5348

Abstract

Functional food products play a crucial role in maintaining human health. One such functional food product that benefits digestive health is probiotic products. Banana "Loka Pere" can be the primary raw material for probiotic products. The monosaccharide and fiber content in the banana "Loka Pere" can serve as substrates for probiotic bacteria. A probiotic fermented smoothie made from banana "Loka Pere" is one such example of a probiotic product. Smoothies were chosen for their superior fiber composition, which remains intact due to the absence of fruit fiber filtration. This study examines and analyzes the growth ability of probiotics through the fermentation process in smoothies made from "Loka Pere" bananas, focusing on the parameters of pH, total acid, and the number of probiotic bacteria. The variables used included variations in probiotic powder (Lacto B and L-Bio) and variations in fermentation time (0 hours, 24 hours, and 48 hours) with three replications. The analysis results showed significant differences in pH, total acid, and probiotic count. The results showed that the use of L-Bio probiotic powder and 48 hours of fermentation time provided the best results, with a pH value of 3.81, a total acid content of 0.69%, and several probiotic bacteria at a log of 7.65 CFU.mL–1.
Co-Authors Achmad Nur Syawal Alwi Ahmad Ahmad Alwi, Achmad Nur Syawal Azis, Nur Afni Fadillah, Ummu Farah Farizah Dhaifina Amran Hasniar Hasniar, Hasniar Isdaryanti Isdaryanti Muh. Arhim Sudirman Sudirman Wakiah, Nurul