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Karimah, Nur Rafidah
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Economics, Econometrics & Finance Education

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Analisis Manajemen Risiko Pada UMKM “Minuman Kecoklatan “ Rahmawati, Siti; Ar Rachman, Hajar Chair; Karimah, Nur Rafidah
Jurnal Serambi Ekonomi dan Bisnis Vol 8, No 1 (2024): September 2024 -Februari 2025
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jseb.v8i1.8691

Abstract

Cocoa Beans are proven to be a source of antioxidants. One product that uses cocoa is a chocolate-based drink. preparation methods have developed in chocolate drinks. The aim of this research is to determine the antioxidant potential that can be maintained during the process of making chocolate drinks from cocoa powder using various preparation methods and to determine which can best maintain antioxidant activity. to use a Randomized Block Design with the factor Chocolate Drink Preparation Method (P) consisting of four treatments, which were repeated twice.  chocolate drinks in capturing DPPH free radicals with supporting data, namely fat content in cocoa powder as well as total phenols and total flavonoids in cocoa powder and chocolate drinks. in the development of gluten free chocolate drink products as a strategy to diversify products and increase the competitiveness of micro, small and medium enterprises in MSMEs and the development of these products must be balanced with the manufacturer's ability to translate the level of consumer needs. The aim of determining the quality attributes of chocolate powder drinks is that producers that are acceptable and in accordance with consumer preferences.
Analisis Manajemen Risiko Pada UMKM “Mie Ayam Mas Adi” Bandung Arrachman, Hajar Chair; Karimah, Nur Rafidah; Rahmawati, Siti
Jurnal Serambi Ekonomi dan Bisnis Vol 8, No 1 (2024): September 2024 -Februari 2025
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jseb.v8i1.8692

Abstract

Businesses that are currently developing are small businesses, where the business does not require a lot of capital, and the process of setting it up is easy. Small businesses are business activities that have small initial capital, small assets, and a small number of workers. It can be said that a small business is an individual business or legal entity that carries out simple economic activities with the aim of making a profit within certain limits. Traders are one of the micro and medium enterprises whose implementation requires relatively small capital and usually uses their own capital or loans.
Analisis Manajemen Risiko pada UMKM Apa Ya Food Karimah, Nur Rafidah; Arrahman, Hajar Chair; Rahmawati, Siti
Jurnal Serambi Ekonomi dan Bisnis Vol 8, No 1 (2024): September 2024 -Februari 2025
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jseb.v8i1.8693

Abstract

Pempek, a traditional delicacy from Palembang, Indonesia, is made from finely ground fish mixed with tapioca flour and shaped into various forms such as pempek kapal selam and pempek lenjer. Its preparation involves mixing ingredients, shaping, and boiling, often served with cuko, a sweet, sour, and spicy sauce that enhances its flavor. Pempek is not only delicious but also nutritious, high in protein from fish. Dimsum, originating from China, has been adapted into diverse variations in Indonesia. Typically consisting of a dough filled with meat, vegetables, or other ingredients, dimsum is either steamed or fried. Known for its variety, it is often enjoyed as a snack or side dish during gatherings. Meanwhile, snacks in Indonesia encompass a wide range of small bites that can be enjoyed anytime, including chips, traditional snacks like risoles and pastel, and moist cakes. These snacks feature a variety of flavors, from sweet to savory, and frequently use local ingredients such as cassava, glutinous rice, and coconut. All three food categories pempek, dimsum, and snacks are not only popular among locals but are also gaining recognition internationally. Through innovations in recipes and presentation, they continue to evolve to suit modern consumer tastes.
Co-Authors Ar Rachman, Hajar Chair Arrachman, Hajar Chair Arrahman, Hajar Chair Rahmawati, Siti Irma Siti Rahmawati