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Yaktiworo Indriani
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Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science
Published by Universitas Lampung
ISSN : 26204177     EISSN : 26204177     DOI : http://dx.doi.org/10.23960/jiia.v12i2.8948
Core Subject : Economy, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Social Sciences
Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science is published by the Department of Agribusiness, Faculty of Agriculture, University of Lampung, in collaboration with PERHEPI, the Indonesian Agricultural Economist Association. The first printed Journal was published in 2013 and the online version started in May 2018 edition. The scopes include agribusiness, agricultural economics, agricultural development, rural sociology, agricultural extension, food security, and other subjects related to agriculture and society. This Journal is published four times a year, February, May, August, and November.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 16 Documents
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Search results for , issue "Vol. 12 No. 1 (2024)" : 16 Documents clear
PERBEDAAN PENILAIAN PEMBELI MAKAN SIANG DAN MALAM TERHADAP ATRIBUT RUMAH MAKAN PADANG X, BANDAR LAMPUNG Putri, Rafika Dila; Hudoyo, Agus; Riantini, Maya
Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science Vol. 12 No. 1 (2024)
Publisher : Lampung University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jiia.v12i1.8412

Abstract

This study aims to analyze differences between lunch and dinner buyers in assessing importance and performance attributes, differences in importance and performance levels between lunch buyers and dinner buyers, and analyze the attributes that need to be improved and maintained. The method used in this study was a survey method by conducting interviews with 35 lunch buyer respondents and 35 dinner buyer respondents. The samples were determined using a probability sampling technique to randomize table numbers and the analytical method used was the Mann-Whitney Test and Importance Performance Analysis (IPA). Interest and performance attribute ratings by buyers used a Likert scale with a range of 1 to 5. This study showed that there was no significant difference in importance and performance ratings between lunch and dinner buyers' ratings. There are 4 different attributes of the importance and performance of dinner and lunch. There is 1 attribute whose performance needs to be improved and 8 attributes whose performance needs to be maintained. Keywords: attributes, Importance Performance Analysis (IPA), importance and performance, lunch buyers and dinner buyers.
PENGARUH SUBTITUSI TEPUNG SORGUM PUTIH DALAM PEMBUATAN VANILLA CUPCAKE TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN Fairuz, Nadhira Alya; S, I Gusti Ayu Ngurah; Dahlia, Mutiara
Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science Vol. 12 No. 1 (2024)
Publisher : Lampung University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jiia.v12i1.8417

Abstract

This research seeks to analyze the impacts of substituting white sorghum flour in the making of vanilla cupcakes on both their physical quality and consumer acceptance. This research was carried out at the Pastry and Bakery Laboratory of Culinary Education, Faculty of Engineering, State University of Jakarta in July 2022 - January 2024.  The method used in this research is the experimental method involving vanilla cupcakes with white sorghum flour substitution of 20 percent, 30 percent, and 40 percent.  A consumer acceptability test was conducted on 30 semi-trained panelists evaluating various organoleptic aspects.  The statistical analysis, utilizing Analysis of Variance (ANOVA) for the physical quality test, revealed a significant influence of white sorghum flour substitutions (20%, 30%, and 40%) on both cupcakes rising power and stability.  After conducting the Friedman Test on several aspects, results showed that there is no statistically significant difference between treatments on these following aspects: 1) the color of crumbs; 2) sorghum aroma; 3) sweetness; and 4) the texture of the top of the cupcake.  On the other hand, the test showed that there is a statistically significant difference between treatments on the following aspects: 1) butter aroma; 2) the taste of sorghum; 3) crumbs texture; and 4) the color of the top of the cupcake.  Further investigation using Tukey's test is necessary for the aspects with observed differences.  Ultimately, the most preferred product was the vanilla cupcakes with a 20 percent sorghum flour substitution.Keywords:  consumer acceptability, physical quality, vanilla cupcake, white sorghum flour
Kata Pengantar Volume 12 Tahun 2024 JIIA, Tim Pengelola
Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science Vol. 12 No. 1 (2024)
Publisher : Lampung University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jiia.v12i1.8674

Abstract

Tim Pengelola Jurnal Ilmu Ilmu Agribisnis 2024 JIIA, Tim Pengelola
Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science Vol. 12 No. 1 (2024)
Publisher : Lampung University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jiia.v12i1.8675

Abstract

Cover JIIA Vol.12 No. 1, Februari 2024 JIIA, Tim Pengelola
Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science Vol. 12 No. 1 (2024)
Publisher : Lampung University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jiia.v12i1.8676

Abstract

Daftar Isi JIIA Vol. 12 No. 1, Februari 2024 JIIA, Tim Pengelola
Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science Vol. 12 No. 1 (2024)
Publisher : Lampung University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jiia.v12i1.8883

Abstract

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