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All Journal BUANA SAINS Journal of Food System and Agribusiness (JoFSA)
Sri Handayani
Universitas Tribhuwana Tunggadewi Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Environmental Science Mathematics Physics Social Sciences

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PENGARUH KONSENTRASI DAN VARIETAS TEPUNG UBI JALAR TERHADAP AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK SENSORI CILOK AYAM Olindiana Desari; Sri Handayani; Rosyida Fajri Rinanti
BUANA SAINS Vol 25, No 3 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v25i3.8327

Abstract

Cilok is a traditional snack food made from tapioca flour with limited nutritional value. Diversification with chicken meat and sweet potato flour has the potential to enhance the nutritional and functional value of the product, particularly as a source of natural antioxidants. This study aimed to analyze the effect of variety (yellow, purple, and white) and concentration (10% and 20%) of sweet potato flour on the antioxidant activity and sensory characteristics (color, aroma, taste, and texture) of chicken cilok, and to determine the optimal formulation. The experimental design used a Randomized Block Design (RBD) with 7 treatments and 3 replications. Antioxidant activity was analyzed using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, while sensory evaluation was conducted using a hedonic scaling method (scale 1–7) involving 20 semi-trained panelists. Data were analyzed by ANOVA and further tested with LSD at ?=0.05, while sensory data were analyzed using the Friedman test. The result showed that concentration and variety of sweet potato flour had a significant effect (p0.05) on antioxidant activity and a highly significant effect (p0.01) on all sensory attributes. The highest antioxidant activity was obtained in treatment P5 (80% chicken meat + 20% purple sweet potato flour) at 7.040 ± 0.30% (DPPH radical scavenging activity). The same treatment also received the highest overall sensory scores (color: 6.53; aroma: 5.57; taste: 5.82; texture: 5.40) and was selected as the best formulation based on the effectiveness index analysis. The addition of 20% purple sweet potato flour can increase antioxidant activity and is sensorily acceptable, thus having potential to be developed as a functional chicken cilok.
Pengendalian Persediaan Bahan Baku Singkong Menggunakan Metode EOQ pada UMKM H & R Kota Batu Sudirman Sudirman; Sri Handayani; Wirawan Wirawan; Lorine Tantalu
Journal of Food System & Agribusiness Volume 10 Nomor 1 Tahun 2026
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jofsa.v10i1.4766

Abstract

UMKM H & R Junrejo merupakan usaha mikro yang memproduksi kerupuk singkong sebagai salah satu produk pangan lokal di Kota Batu. Meskipun memiliki prospek pasar yang menjanjikan, UMKM ini menghadapi permasalahan dalam pengelolaan persediaan bahan baku. Ketidakstabilan pasokan singkong, terutama pada periode permintaan tinggi, sering menghambat proses produksi. Sistem persediaan yang masih bersifat konvensional tanpa pendekatan manajerial menyebabkan kekurangan bahan baku, pemborosan biaya, serta risiko kehabisan stok. Penelitian ini bertujuan untuk menganalisis pengendalian persediaan bahan baku singkong serta penerapan metode Economic Order Quantity (EOQ) pada UMKM H & R. Penelitian menggunakan pendekatan kuantitatif dengan pengumpulan data melalui observasi dan dokumentasi kegiatan operasional selama satu tahun. Analisis data dilakukan menggunakan metode EOQ. Hasil penelitian menunjukkan bahwa jumlah pemesanan ekonomis berdasarkan metode EOQ sebesar 5.407 kg per pemesanan dengan frekuensi 13 kali per tahun. Sementara itu, praktik aktual menunjukkan rata-rata pemesanan sebesar 1.620 kg dengan frekuensi 41 kali per tahun. Penelitian ini merekomendasikan penetapan safety stock sebesar 338 kg dan reorder point sebesar 561 kg untuk menjaga kelancaran proses produksi. Total biaya persediaan aktual sebesar Rp2.458.009 per tahun, sedangkan total biaya persediaan berdasarkan metode EOQ sebesar Rp1.351.652, sehingga diperoleh efisiensi biaya sebesar Rp1.106.357 atau 45,02%.
Co-Authors Lorine Tantalu Olindiana Desari Rinanti, Rosyida Fajri Sudirman Sudirman