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All Journal Pelita Perkebunan Gorontalo Management Research
Febrianto, Noor Ariefandie
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance

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Acidification of Cocoa Nibs using Malic Acid to Modify the Color While Preserving the Bioactive Compounds. Febrianto, Noor Ariefandie; Novella Ramadhani, Trisnaningtyas; Taufiq Utami, Rachma
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 40 No. 3 (2024)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v40i3.630

Abstract

The occurrence of non-fermented cocoa beans in the Indonesian market is still a huge challenge that needs to be solved. Unfermented cocoa beans are considered low-quality cocoa due to their low chocolate flavor and taste, and high bitterness and astringency levels. This limits its usability in the industries. An effort to utilize unfermented cocoa beans can be made through an alternative processing method utilizing an acidification process. Malic acid was used for acidification at various concentrations (0.01, 1, 2.5, and 5%). This acid solution was used to incubate the cocoa nibs for 1,3 and 5 hours. Physicochemical characteristics such as color changes, anthocyanin content, total phenolic content, and antioxidant activity of acidified cocoa nibs were analyzed. Fourier transform infrared spectroscopy analysis was also utilized to evaluate the changes in the functional groups. The results showed that the acidification of cocoa nibs using >1% malic acid significantly altered the color of cocoa nibs from brownish-purple to reddish color. Anthocyanin and phenolic content of cocoa nibs could be preserved to more than 61 and 65%, resulting in preserved antioxidant activity (>66%). The use of 2.5% malic acid followed by incubation for 3 hours resulted in cocoa nibs with bright red color and highly-preserved bioactive compounds.
Antioxidant Properties of Cocoa Pod Husk Powder as Affected by Slicing and Oven-Drying Azizah, Siti Nur; Febrianto, Noor Ariefandie; Sukardi, .
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 3 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.535

Abstract

Cocoa pod husk (CPH) represents an underutilized by-product of the cocoa commodity. Their utilization has been hindered by their bulkiness, high processingcost and their limited use as food ingredients. A functional and effective processing method is needed to fully optimize this commodity. This study evaluated theeffect of slicing and oven-drying treatment on the antioxidant properties of cocoa pod husk powder. A response surface methodology (RSM) was used to contour-plot the drying rate, and antioxidative properties of CPH as the effect of different treatments. A central composited design consisting of three levels of drying temperature (55, 65, and 75°C) and three levels of slice thickness (1, 2, and 3 mm) was used in triplicate. The results showed that this technique could produce CPH powder with a light-brown appearance. Drying at 51-55°C with 1-3 mm thickness produced CPH powder with high antioxidative properties. A quick-drying method with a maximum temperature of 65°C and slice thickness of 0.6 mm could also produce CPH powder with high antioxidative properties. Principal component analysis showed that 65°C might be the maximum drying temperature limit to obtain CPH powder with high phenolic. Drying method used in this study enhanced the potential of CPH powder for food ingredient due to its good appearance and high phenolics characteristic.
Implementasi Dimensi Social Media Marketing Pada Viccostore_Official Nurhaniya, Anindya Nabila; Junipriansa, Donni; Febrianto, Noor Ariefandie
Gorontalo Management Research Vol 7, No 2 (2024): Gorontalo Management Research
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32662/gomares.v7i2.3498

Abstract

Penelitian ini bertujuan untuk mengetahui implementasi (1) context, (2) communication, (3) collaboration, dan (4) connection pada akun Instagram @viccostore_official tahun 2024 dengan penelitian kualitatif melalui observasi, wawancara, dan dokumentasi. Hasil penelitian ini menemukan bahwa implementasi (1) context melalui konten yang berfokus pada produk, (2) communication melalui jawaban yang to the point dengan bahasa yang sederhana, (3) collaboration melalui kerjasama dengan pameran besar, JFC (Jember Fashion Carnaval). dan Pemda Jember, (4) connection melalui pemanfaatan Instagram dan promosi lebaran. Hasil implementasi dimensi social media marketing pada peneleitian ini adalah promosi hampers dan promo lebaran. Pada penelitian ini, implementasi dimensi social media marekting juga telah memenuhi inidkator yang ada pada tiap dimensi. Vicco Java Heritage telah berhasil mengimplementasikan dimensi social media marketing dan indikatornya pada akun @viccostore_official. Dengan adanya penelitian ini diharapkan perusahaan dapat terus membuat konten yang menarik dan interaktif pada akun @viccostore_official dengan memanfaatkan kemudahan fitur yang ada pada aplikasi Instagram.Kata Kunci: Dimensi Social Media Marketing; Instagram
Co-Authors . Sukardi Donni Junipriansa Novella Ramadhani, Trisnaningtyas Nurhaniya, Anindya Nabila Siti Nur Azizah, Siti Nur Taufiq Utami, Rachma