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All Journal Habitat TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Mekasari, Firsta Koesdyah
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Agriculture, Biological Sciences & Forestry Other

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Karakteristik mutu organoleptik yogurt susu kambing etawa dengan variasi konsentrasi ekstrak bunga telang dan lama fermentasi: Organoleptic quality of etawa goat milk yoghurt with varying concentrations of butterfly pea extract dan fermentation durations Pramitha, Asti Rizkiana; Handarini, Kejora; Ningtyas, Rosidah Wahyu; Mekasari, Firsta Koesdyah; Saraswati, Exist
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6522

Abstract

Etawa goat milk is a nutritious, easily digestible, dan hypoallergenic alternative to cow's milk. However, goat milk yogurt often possesses a distinctive aroma that is less preferred by consumers. The addition of butterfly pea flower (Clitoria ternatea) extract, which contains anthocyanins dan other bioactive compounds, is expected to improve the sensory quality of the yogurt. Furthermore, fermentation time also influences the texture, taste, dan aroma of the final product. This study aims to evaluate the effect of combining different concentrations of butterfly pea flower extract dan fermentation durations on the organoleptic quality of Etawa goat milk yogurt. A two-factor Completely Randomized Design (CRD) was applied, involving variations in extract concentration dan fermentation time. Organoleptic evaluation was conducted for color, aroma, taste, dan texture attributes with the participation of trained panelists.The results showed that the combination of extract concentration dan fermentation time significantly affected the organoleptic properties of the yogurt. Treatment B3T3 (3% extract, 12-hour fermentation) yielded the highest scores for all sensory attributes. The improvements were attributed to anthocyanin stability, volatile compound formation, dan protein aggregation during fermentation.  The B3T3 treatment produced yogurt with the best sensory characteristics dan strong potential for consumer acceptance as a functional goat milk-based product enriched with butterfly pea flower.
The Effect of Relationship Marketing on Customer Gratitude and Customer Loyalty at Farm to Table Business Mekasari, Firsta Koesdyah; Setiawan, Budi; Isaskar, Riyanti; Koestiono, Djoko; Syafrial; Maulidah, Silvana
HABITAT Vol. 34 No. 3 (2023): December
Publisher : Department of Social Economy, Faculty of Agriculture , University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.habitat.2023.034.3.21

Abstract

Farm to Table Business is one of the platform for selling agricultural products by digital marketing that really needs a relationship marketing strategy to add customers and increase customer loyalty by increasing customer gratitude. Relationship marketing is a form of strategy to retain customers. The purpose of this research is to analyze the effect of relationship marketing on customer gratitude and the effect of customer gratitude on customer loyalty at Farm to Table Business. This study used a purposive sampling technique to determine the sample with a total of 100 respondents. The data analysis technique in this study used SEM PLS (Partial Least Square) with Warp PLS 7.0 software. The results of this research show that: (1) Relationship marketing has a positive and highly significant effect on customer gratitude by 0.22; (2) Customer Gratitude has a positive and highly significant effect on customer loyalty by 0.56.
Co-Authors Budi Setiawan Djoko Koestiono Kejora Handarini Ningtyas, Rosidah Wahyu Pramitha, Asti Rizkiana Riyanti Isaskar Saraswati, Exist Silvana Maulidah Syafrial