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All Journal Vitek : Bidang Kedokteran Hewan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Integrated Agribusiness Jurnal Abdi Insani Jurnal Teknologi Hasil Peternakan Formosa Journal of Sustainable Research (FJSR) Nutrition Scientific Journal
Fajri, Aulia Irhamni
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Public Health Social Sciences Veterinary

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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
PRODUKTIVITAS DAN KESEHATAN AYAM BROILER PASCA LARANGAN ANTI GROWTH PROMOTERS DI INDONESIA Sihombing, Dewi Elfrida; Fajri, Aulia Irhamni
VITEK : Bidang Kedokteran Hewan Vol. 14 No. 2 (2024): VITEK-Bidang Kedokteran Hewan
Publisher : Fakultas Kedokteran Hewan Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jv.v14i2.307

Abstract

Antibiotic Growth Promoters (AGP) have been used in the broiler industry to improve growth performance. The use of AGPs over a long period of time has led to antibiotic-resistant bacteria. Therefore, the Indonesian government has banned the use of AGPs. This has led to the search for alternative strategies to maintain productivity and the health of broiler chickens. This review aims to examine the productivity and health of broiler chickens following the AGP ban and explore potential alternatives. The ban on AGPs has resulted in decreased productivity and increased mortality in broiler chickens. Several alternatives to AGPs have been proposed, including the use of natural growth promoters and the implementation of strict biosecurity measures. Natural growth promoters, such as plant extracts have shown promising results in improving growth performance and gut health in broiler chickens. The implementation of biosecurity measures can help to prevent and control diseases, thus reducing the need for antibiotics. In conclusion, the ban on AGPs has created challenges for the broiler industry in Indonesia. However, the use of natural growth promoters and the implementation of biosecurity measures offer potential solutions to maintain productivity and the health of broiler chickens.
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.
Physical, Chemical and Organoleptic Characteristics of Lactose-Free Milk-Based Ice Cream Arifin, Muhamad; Detiara, Azzahra; Arief, Irma Isnafia; Soenarno, Moch. Sriduresta; Fajr, Aulia Irhamni; Wulandari, Zakiah; Suryati, Tuti; Apriantini, Astari; ., Salundik; Murtini, Devi; Budiman, Cahyo; Taufik, Epi
Jurnal Teknologi Hasil Peternakan Vol 6, No 1 (2025): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v6i1.61822

Abstract

Lactose-intolerant individuals avoid consuming milk and dairy products, which may lead to deficiencies in essential nutrients naturally present in milk. Lactose-free milk, characterized by its higher sweetness compared to full-cream milk, serves as an ideal base for ice cream—a widely consumed product valued for its sweetness and unique texture. This study aims to analyze the physical, chemical and organoleptic characteristics of lactose-free ice cream. Lactose-free milk was produced using 0.2% lactase enzyme. The evaluated parameters included viscosity, overrun, melting time, pH, sweetness level, total caloric content, lactose content, and organoleptic properties. Data were analyzed using a t-test by comparing ice cream made with whole milk and lactose-free milk. The results indicated that lactose-free ice cream exhibited a significantly higher overrun (p < 0.05), a sweeter taste, and lower total caloric content. However, it had a shorter melting time. No significant differences (p > 0.05) were observed in viscosity, pH, or organoleptic properties. These findings suggest that lactose-free ice cream demonstrates a comparable level of consumer acceptance to whole milk-based ice cream. Keywords: ice cream, lactase, lactose free milk, lactose intolerant,  whole milk
Ensuring Food Safety in Indonesia’s Beef Industry: Strengthening the Halal Assurance System, Veterinary Control Number (NKV), and Hazard Analysis Critical Control Point HACCP Implementation Fajri, Aulia Irhamni; Sihombing, Dewi Elfrida
Jurnal Teknologi Hasil Peternakan Vol 6, No 1 (2025): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v6i1.61708

Abstract

Indonesia’s beef industry encounters significant food safety challenges, primarily due to a high dependency on imported beef (43% of total supply) and the fragmented enforcement of domestic safety regulations (BPS, 2023). Three key quality assurance systems address these issues: the Halal Assurance System (HAS), the Veterinary Control Number (NKV), and the Hazard Analysis Critical Control Point (HACCP). HAS, mandated by Law No. 33 of 2014, ensures compliance with Islamic dietary laws. NKV, regulated by Government Regulation No. 95 of 2012, certifies hygiene and sanitation standards in meat processing. Based on SNI and Codex Alimentarius guidelines, HACCP enhances food safety by identifying and controlling hazards. This study employs a systematic literature review to analyze implementation, challenges, and potential improvements. Findings indicate that small and medium slaughterhouses (RPH) face financial and technical barriers in obtaining NKV and HACCP certification. Limited awareness and inconsistent enforcement further hinder compliance. Strengthening these systems requires government intervention, industry collaboration, and training programs. NKV is a prerequisite for HACCP, while HACCP reinforces HAS and NKV compliance. Integrating these frameworks is essential for enhancing food safety, increasing consumer trust, and boosting Indonesia's competitiveness in domestic and international markets.
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.
STRATEGI PERBAIKAN KEMASAN PRODUK BERAS SEHAT SEBAGAI MEDIA PROMOSI KAMPUNG WISATA TEMATIK MULYAHARJA Gayatri Anggarkasih, Made; Early Febrinda, Andi; Imas Faidoh Fatimah, Ai; Zaim Adzkiya, M. Agung; Mariyani, Neny; Lukie Trianawati, Mrr.; Yuni Hastati, Dwi; Sarastani, Dewi; Dyah Hapsari, Rianti; Razna Suhaima, Nurafi; Irhamni Fajri, Aulia; Putri Salshabila, Lintang; Fatimah Madania, Kanaya; Fidella, Aliya
Jurnal Abdi Insani Vol 11 No 4 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i4.2070

Abstract

Mulyaharja Village, South Bogor, has an organic agrotourism destination called AEWO Mulyaharja. KTD Lemah Duhur, a local farmer group, produces organic rice and healthy rice. Organic rice has been certified and packaged well. However, healthy rice which is more productive than organic rice does not yet have good packaging and labeling. This community service aims to improve the quality and marketing of healthy rice through vacuum packaging and informative labeling. This study involved surveys, focus group discussions, laboratory experiments, and the design of attractive and informative labels. Results showed that vacuum packaging effectively maintained the quality of rice and the new label increased the appeal of the product and could be a promotional medium for AEWO Mulyaharja. However, higher production costs due to vacuum packaging led to elevated selling prices, which affected consumer interest. This study recommends further research on cost-effective packaging materials and exploring potential markets for premium-priced healthy rice products.
Co-Authors Andi Early Febrinda Apriantini, Astari Cahyo Budiman Detiara, Azzahra Dewi Elfrida Sihombing Dewi Sarastani Dyah Hapsari, Rianti Epi Taufik Fatimah Madania, Kanaya Fatimah, Ai Imas Faidhoh Fatimah, Ai Imas Faidoh Fidella, Aliya Hapsari, Rianti Dyah Hastati, Dwi Yuni Imas Faidoh Fatimah, Ai Irma Isnafia Arief Ladystia, Syakilah Nawal Lidya, Leni Lukie Trianawati, Mrr. M. Agung Zaim Adzkiya Madania, Kanaya Fatimah Made Gayatri Anggarkasih Mariyani, Neny Muhamad Arifin, Muhamad Murtini, Devi Prananingrum, Disty Isbiyanti Putri Salshabila, Lintang Rahmadiasti, Keysa Razna Suhaima, Nurafi Salshabila, Lintang Putri Salundik . Soenarno, Moch. Sriduresta Suhaima, Nurafi Razna Trianawati, Lukie Trianawati, Mrr Lukie Trianawati, Mrr. Lukie Tuti Suryati Yuni Hastati, Dwi Zakiah Wulandari