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All Journal Mudabbir: Journal Research and Education Studies International Journal of Technology and Education Research
Muhammad Iqbal Kusumabaka Rianse
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Decision Sciences, Operations Research & Management Education Languange, Linguistic, Communication & Media Social Sciences Other

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Added value and marketing mix of Anoa coffee products in South Konawe district after covid-19 pandemic Muhammad Iqbal Kusumabaka Rianse; Ilma Sarimustaqiyma Rianse; Andi Awaluddin; Hadi Sudarmo
International Journal of Technology and Education Research Vol. 1 No. 02 (2023): April - June, International Journal of Technology and Education Research(IJETE
Publisher : International journal of technology and education research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijeter.v1i02.369

Abstract

One of the various leading agricultural commodities in South Konawe, and one that has undergone a good downstream process on the part of farmers, is coffee. This research aims to study and analyze the increase in added value, quality, and marketing mix of new brand Anoa coffee products after the COVID-19 pandemic. The data were collected from 18 coffee farmers in three sub-districts (Landono, Benua, and Mowila) and the home industry (CV Kopindo Sukses Bersama) and analyzed using Hayami’s method. The added value of anoa coffee products was 68%; when comparing the results before and after pandemic COVID-19, the price of raw materials for processing ground coffee after pandemic COVID-19 remained consistent. Also an increase in the added value of coffee products, such as 12%, accompanied by efforts to increase the selling price of ground coffee products. Furthermore, the marketing mix product anoa coffee has a new image packaging design (Tolaki dancers and traditional houses), so it has unique visual and cultural value on the packaging, and now they have various anoa coffee products (Robusta, Wine, anakia, and blend arabica robusta). The diversity of the product can reach all coffee connoisseurs, from the lower middle class to the upper middle class.
Stabilitas pH dan Kualitas Sensoris Permen Fungsional Berbasis Serai dan Ekstrak Daun Kelor Wahid Wirawan; Muhammad Iqbal Kusumabaka Rianse; Baihaqi
MUDABBIR Journal Research and Education Studies Vol. 5 No. 2 (2025): In Process
Publisher : Perkumpulan Manajer Pendidikan Islam Indonesia (PERMAPENDIS) Prov. Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56832/mudabbir.v5i2.1545

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh kombinasi minyak atsiri serai (Cymbopogon citratus) dan ekstrak daun kelor (Moringa oleifera L.) terhadap karakteristik pH dan mutu sensoris produk hard candy. Minyak atsiri diperoleh melalui proses maserasi menggunakan etanol 98% dan diuapkan dengan rotary evaporator, sedangkan sari daun kelor diperoleh melalui proses blansing, blending, dan penyaringan. Formulasi hard candy dibuat dengan lima perlakuan berdasarkan variasi konsentrasi minyak atsiri serai (0,2–1,8%) dan ekstrak daun kelor (10–40 mL). Analisis meliputi pengukuran pH dan uji organoleptik atribut warna, aroma, rasa, dan kelengketan oleh 30 panelis semi-terlatih menggunakan skala hedonik 1–5. Data dianalisis menggunakan One Way ANOVA dan dilanjutkan dengan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil menunjukkan bahwa perlakuan F3 (1,2% minyak atsiri, 35 mL ekstrak kelor) memiliki nilai pH tertinggi (12,42), sedangkan F5 (1,8% minyak atsiri, 10 mL ekstrak kelor) memiliki nilai pH terendah (5,18). Analisis sensoris menunjukkan bahwa atribut warna dan kelengketan menunjukkan perbedaan yang signifikan antar perlakuan, sedangkan atribut aroma dan rasa tidak menunjukkan perbedaan nyata (p>0,05). Formulasi F4 menunjukkan nilai kesukaan tertinggi pada warna dan kelengketan, sedangkan F5 menunjukkan tingkat kesukaan terendah pada atribut kelengketan. Penambahan minyak atsiri serai dan ekstrak daun kelor dapat memengaruhi karakteristik kimia dan sensoris hard candy, dengan potensi sebagai produk fungsional yang disukai konsumen.
Co-Authors Andi Awaluddin Baihaqi Baihaqi Hadi Sudarmo Ilma Sarimustaqiyma Rianse Wahid Wirawan