Article Per Year (5 Year)
p-Index From 2021 - 2026
1.126
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Argipa (Arsip gizi dan Pangan) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Integrated Agribusiness Formosa Journal of Sustainable Research (FJSR) Nutrition Scientific Journal
Suhaima, Nurafi Razna
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
Stock Management Optimization as a Sales Forecasting Strategy in Ayam Geprek SMEs Trianawati, Lukie; Lidya, Leni; Fatimah, Ai Imas Faidhoh; Suhaima, Nurafi Razna; Fajri, Aulia Irhamni
Formosa Journal of Sustainable Research Vol. 3 No. 12 (2024): December 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjsr.v3i12.13196

Abstract

Forecasting predicts future sales volumes and is essential for efficient stock management in businesses like ayam geprek, which relies on fresh ingredients. Discrepancies between production and demand can lead to excess inventory, increased costs, and losses. This study employs a quantitative approach, analyzing September 2024 sales data using judgment sampling and methods like Moving Averages and Exponential Smoothing (ETS). Data processing includes error evaluation (MAD, MSE, MAPE) to identify the best forecasting method. Results show ETS with α = 0.5 is optimal, achieving the lowest error rates (MAD: 6, MSE: 73, MAPE: 15%). These findings help entrepreneurs improve inventory strategies, reducing risks of shortages or surpluses
Pelatihan Sanitasi dan Higiene pada Karyawan Produksi Beras Organik di Agro Edu Wisata Organik Mulyaharja, Bogor: Sanitation and Hygiene Training for Worker at Organic Rice Production at Mulyaharja Organic Agro Edu-Tourism Anggarkasih, Made Gayatri; Fatimah, Ai Imas Faidoh; Hastati, Dwi Yuni; Febrinda, Andi Early; Adzkiya, Muhammad Agung Zaim; Mariyani, Neny; Trianawati, Mrr. Lukie; Sarastani, Dewi; Hapsari, Rianti Dyah; Suhaima, Nurafi Razna; Fajri, Aulia Irhamni; Salshabila, Lintang Putri; Madania, Kanaya Fatimah; Fidella, Aliya
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 3 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i3.8600

Abstract

One of the flagship products of Mulyaharja Organic Agro Edu-Tourism (AEWO) is organic rice. Organic rice has very high-quality standards, including cleanliness and food safety. To increase the interest of visitors to the AEWO, organic rice producers must be able to maintain the quality of their products to remain superior to similar products. The process of producing organic rice, from planting to processing, has the potential for contamination from various sources, such as soil, water, equipment, and workers. Training is crucial to align all workers' understanding of the importance of maintaining a sanitary and hygienic work environment. The purpose of this training is to increase awareness, knowledge, and sanitary hygiene practices among workers in organic food production at AEWO Mulyaharja. This training uses an integrated method, namely lectures, demonstrations, and hands-on practice. The training begins with a pre-test and ends with a post-test to measure changes in participants' knowledge and skills. The entire series of community service activities has been carried out successfully. The training focused on sanitation and hygiene in organic rice production has been successfully implemented and had a positive impact on participants. Evaluation results show an increase in participants' knowledge of good sanitation practices in the organic rice production process so that they can produce safe organic rice products for consumption.
Persepsi Konsumen dan Strategi Masuk Pasar untuk Produk Tepung Bumbu Serbaguna Berbasis MOCAF yang Inovatif: Consumer Perception and Market Entry Strategy for a Novel MOCAF-Based All-Purpose Seasoning Hastati, Dwi Yuni; Fajri, Aulia Irhamni; Febrinda, Andi Early; Anggarkasih, Made Gayatri; Trianawati, Mrr Lukie; Fatimah, Ai Imas Faidoh; Sarastani, Dewi; Mariyani, Neny; Adzkiya, M Agung Zaim; Suhaima, Nurafi Razna; Hapsari, Rianti Dyah; Nurwitri, Caecillia Chrismie; Ladystia, Syakilah Nawal; Prananingrum, Disty Isbiyanti
Journal of Integrated Agribusiness Vol 7 No 1 (2025): Journal of Integrated Agribusiness
Publisher : Jurusan Agribisnis, Fakultas Pertanian, Perikanan dan Kelautan Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/jia.v7i1.6270

Abstract

This study aims to analyze consumer perceptions and preferences regarding a novel all-purpose seasoning based on Modified Cassava Flour (MOCAF) and to formulate an effective market entry strategy. A descriptive quantitative research design was employed, combining sensory evaluations and structured consumer surveys. Sensory evaluation involved 35 panelists who compared the MOCAF-based seasoning with two commercial brands, assessing attributes including taste, aroma, texture, and overall appearance. Results from the consumer survey indicated positive perceptions of the MOCAF-based seasoning, with respondents rating it favorably in terms of taste (74%), aroma (75%), and overall appeal (70%). However, price sensitivity emerged as a significant concern, with approximately 23% of respondents highlighting affordability as an issue. Demographic factors, especially education level and occupation, significantly influenced consumer perceptions. Housewives, in particular, showed greater awareness and familiarity with the product. Based on these findings, an integrated market entry strategy was developed, emphasizing market segmentation, targeting health-conscious households, particularly mothers and homemakers, and positioning the product as a healthier, gluten-free alternative to conventional seasonings. The study further recommends the implementation of educational campaigns, partnerships with influencers, and product sampling programs to enhance product awareness and build consumer trust. This research contributes to the existing body of literature on functional foods, particularly regarding sustainable local food innovations in emerging markets. The results provide practical insights for producers aiming to introduce MOCAF-based products to broader markets.
Kebiasaan membaca label pangan dan informasi nilai gizi pada mahasiswa SJMP Sekolah Vokasi IPB University Suhaima, Nurafi Razna; Fajri, Aulia Irhamni; Rahmadiasti, Keysa
Nutrition Scientific Journal Vol 4, No 1 (2025)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v4i1.15088

Abstract

Label pangan dan informasi nilai gizi berperan penting dalam mendukung konsumen membuat keputusan pangan yang sehat. Penelitian ini bertujuan untuk mengkaji kebiasaan membaca label pangan dan pemahaman Informasi Nilai Gizi pada mahasiswa Program Studi Supervisor Jaminan Mutu Pangan (SJMP), Sekolah Vokasi, IPB University. Metode yang digunakan adalah survei kuantitatif dengan penyebaran kuesioner secara daring kepada 85 responden. Hasil menunjukkan bahwa responden memiliki kebiasaan membaca label pangan (91,8%), dan table ING (83,5%). Informasi yang paling sering diperhatikan adalah merek dagang (77,6%), tanggal kedaluwarsa (72,9%), dan logo halal (70,6%). Adapun komponen yang paling diperhatikan dalam tabel ING adalah gula (54,1%) dan vitamin/mineral (40%). Dalam hal ini, tingkat keterpaparan informasi berhubungan dengan pengetahuan dan kebiasaan membaca label. Temuan ini menunjukkan perlunya penguatan edukasi mengenai informasi nilai gizi, serta pentingnya pertimbangan implementasi sistem Front-of-Pack Nutrition Labeling (FoPNL) untuk meningkatkan keterbacaan dan pemahaman label oleh generasi muda.
Analisis kesegaran dan kandungan formalin pada ikan laut di Lampung Selatan Arafah, Purnama; Nurhayati, Tati; Suseno, Sugeng Heri; Ardina, Carissa Mutiara; Suhaima, Nurafi Razna
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 8 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(8)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/73p0r037

Abstract

Formaldehyde contamination from the illegal use of formalin and natural accumulation is an indicator of fish quality decline throughout the post-harvest supply chain, from capture to distribution to consumers. This study aimed to determine the level of freshness and formaldehyde content in seawater fish in the fisheries supply chain (TPI Dermaga Bom and traditional markets) in Kalianda, South Lampung. The methods used included organoleptic analysis, pH measurement, total volatile base (TVB) measurement, trimethylamine (TMA) measurement, active formaldehyde (FA) measurement, and dimethylamine (DMA) measurement. Samples of snapper, mackerel, sardines, and semar were analyzed to compare their quality. The results showed that fish samples from the collectors were fresher than those from traditional markets. The pH values at both locations ranged from 6.39 to 7.12. The TVB values of both locations ranged from 12.55 to 30.98 mgN/100 g, while the TMA values ranged from 8.82 to 12.35 mgN/100 g. The FA values at both locations ranged from 0.25 to 0.45 ppm, whereas the DMA values ranged from 0.54 to 0.67 ppm. Statistical results showed that the p-value was greater than 0.05 in the TVB and TMA tests between fish from collectors and markets, indicating that there was no significant difference between the two locations. However, no significant differences were observed in the pH values, natural formaldehyde content, or dimethylamine levels. The implications of these research results are expected to help improve fish quality management and support strict monitoring policies in the fishery product supply chain in the future.
Evaluasi kandungan gula susu UHT anak di Indonesia: Kesesuaian label gizi dengan klaim ‘pilihan lebih sehat’ Fajri, Aulia Irhamni; Suhaima, Nurafi Razna
ARGIPA (Arsip Gizi dan Pangan) Vol 10 No 2 (2025)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v10i2.18688

Abstract

Indonesia has implemented the front-of-pack “Healthier Choice” label to guide consumers particularly parents in selecting products with lower sugar content. However, the use of this label remains voluntary, resulting in inconsistent application across children’s UHT milk products. This study analyzes the sugar content and ingredient composition of 21 small-pack (100–125 mL) UHT milk products marketed for children and collected from five major brands: Frisian Flag, Dancow, Indomilk, Ultra Milk, and Greenfields. Findings indicate that 19 out of 21 products comply with the maximum sucrose limit established by Indonesia’s BPOM Regulation No. 26/2021 (≤6 g per 100 mL for monosaccharides and disaccharides excluding lactose). Despite this compliance, there is substantial variability in ingredient composition, including differing proportions of fresh milk, the use of recombined milk, and the presence of food additives such as synthetic colorants and flavorings. Several products displayed the “Healthier Choice” label even though they contained synthetic dyes such as ponceau 4R and tartrazine, which warrant careful monitoring in foods intended for children. Nutrient-related claims such as “contains vitamins,” “omega 3 and 6,” and “source of calcium” were often promotional in nature and lacked sufficient quantitative justification. These findings underscore the need for greater transparency in labeling and stronger regulation of ingredient composition to ensure adequate consumer protection. The study recommends harmonizing national regulations with WHO, FDA, and ASEAN policies to improve the accuracy of nutrition information and enhance the effectiveness of front-of-pack labeling systems.
Integrasi Edukasi Gizi, Keamanan Pangan, dan Inovasi Olahan Ikan Lokal dalam Upaya Pencegahan Stunting di Kampung Ramsai, Lampung: Integration of Nutrition Education, Food Safety, and Local Fish-Based Food Innovation to Prevent Stunting in Ramsai Village, Lampung Anggarkasih, Made Gayatri; Dianah, Rosyda; Fatimah, Ai Imas Fasidoh; Suhaima, Nurafi Razna
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 12 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i12.10394

Abstract

Stunting remains a significant public health issue in Indonesia, necessitating cross-sectoral interventions, particularly at the community level. The NUTRIFISH Community Engagement Program was implemented in Ramsai Village, Way Tuba District, Way Kanan Regency, as an integrated initiative to promote nutrition and food safety through education and empowerment. The program involved collaboration among academics, local government, community health cadres, and early childhood education institutions, utilizing an interactive and participatory approach. The activities began with online coordination meetings and trial production of tilapia fish nuggets, followed by an official meeting with local authorities and a series of training sessions on balanced nutrition, household food safety, and fish-based food processing. Evaluation was conducted using online questionnaires via Google Form. Results indicated that the most perceived impact was improved knowledge of balanced nutrition (34%), followed by strengthened multi-stakeholder collaboration (19%) and increased adoption of fish nugget innovations (17%). Additional impacts included greater awareness of food safety and stunting prevention (15% each). The program was well received, with participants stating that it was implemented very effectively. These outcomes underscore the effectiveness of a community-based educational approach and present opportunities for sustainability through the development of a local cadre and strengthened stakeholder collaboration.
Co-Authors Andi Early Febrinda Arafah, Purnama Ardina, Carissa Mutiara Dewi Sarastani Dianah, Rosyda Fajri, Aulia Irhamni Fatimah, Ai Imas Faidhoh Fatimah, Ai Imas Faidoh Fatimah, Ai Imas Fasidoh Fidella, Aliya Hapsari, Rianti Dyah Hastati, Dwi Yuni Ladystia, Syakilah Nawal Lidya, Leni M. Agung Zaim Adzkiya Madania, Kanaya Fatimah Made Gayatri Anggarkasih Mariyani, Neny Prananingrum, Disty Isbiyanti Rahmadiasti, Keysa Salshabila, Lintang Putri Sugeng Heri Suseno TATI NURHAYATI Trianawati, Lukie Trianawati, Mrr Lukie Trianawati, Mrr. Lukie