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AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan)
Published by Universitas Ma'soem
ISSN : 27228703     EISSN : 27235211     DOI : https://doi.org/10.32627
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Artikel yang akan diterbitkan pada Jurnal Agritekh berfokus pada Agribisnis dan Tekhnologi Pangan dengan ruang lingkupnya meliputi: Sistem Agribisnis, Manajemen Agribisnis, Pembiayaan Agribisnis, Manajemen Produksi, Manajemen Pemasaran, Rantai Pasok, Ekonomi Pertanian, Ekonomi Sumberdaya Alam, Kebijakan Pertanian, mikrobiologi Pangan, Kimia dan Gizi Pangan, Bioteknologi Pangan, Rekayasa Teknologi Pangan dan Hasil Pertanian, dan Industri Pangan. Bidang ilmu lain yang terkait dengan usahatani dan pangan juga akan dimuat dalam jurnal ini selama fokus utama artikel adalah tentang agribisnis dan teknologi pangan.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 6 Documents
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Search results for , issue "Vol. 4 No. 1 (2023)" : 6 Documents clear
Perbandingan Penggunaan Bakteri Asam Laktat dan Ragi Instan pada Proses Fermentasi Roti Nia Arrizqi Alviani; Intan Wahyuni; Miftahul Jannah; Tari Oktarisya
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 1 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i1.751

Abstract

Bread is a snack made from wheat flour and has a high consumption value in society. Bread can be made using sourdough or yeast as one of the main ingredients in its manufacture. Sourdough has advantages in terms of nutrition compared to the nutrients contained in yeast. However, it is not yet known how the differences in the use of sourdough and yeast in the process of making bread. For this reason, this study aims to compare and identify the differences in the use of sourdough and yeast in bread making. This study used an experimental method to compare the two materials. Based on the experimental results, it was found that in terms of bread dough development with yeast it was faster than sourdough and had a distinctive aroma and texture on each bread.
Pengaruh Perilaku Konsumen terhadap Keputusan Pembelian pada Urban Cafe (Coffee&Eatery) di Kecamatan Garut Kota Nufika Shilhan Zein; Asep Permadi Gumelar; Fitri Awaliyah; Muhamad Nu’man Adinasa
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 1 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i1.776

Abstract

Urban Cafe is a coffee cafe located in Garut Kota District, from January 2021 to February 2022 the number of visitors has increased and decreased. This study aims to determine the influence of social, psychological, and personal factors on purchasing decisions, and to determine the most influential factors on purchasing decisions at Urban Cafe. The research method used is descriptive quantitative research. The processed data is the result of distributing questionnaires to 76 Urban Cafe visitors as respondents. The data analysis technique used in this study is multiple linear regression. To explain the description of research related to the hypothesis using analysis: Validity Test, Reliability Test, Classical Assumption Test, Normality Test, Heteroscedasticity Test, Autocorrelation Test, Multicollinearity Test, Hypothesis Test, T Test, F Test, Determination (R2). Based on the results of data analysis for the significance test T test shows that social variables (X1), personal (X2) partially have a positive and significant effect on the decision to purchase food and drinks at Urban Cafe, and for psychological variables (X3) have an effect but not significant, and F test results personal factor is the variable that dominantly influences purchasing decisions with a value of 20.356.
Pengaruh Substitusi Tepung Sagu (Metroxylon sagu R) pada Terigu terhadap Karakteristik Kue Kering Aghnia Rahmawati; Kelik Putranto; Anne Tristianne
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 1 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i1.777

Abstract

There are so many kinds of foods made of wheat flour. The dependency on wheat flour will be a problem in the future because wheat as raw material could not be cultivated in Indonesia. The Government and private companies have to import wheat from other countries to fulfil people need on wheat flour which rise from year to year. Wheat flour as raw material in food production contain high glycemic value that is not good for our health. One of the alternatives to replace wheat flour is sago flour, because it contains high carbohydrate and other nutrition. The most important thing is that sago flour is gluten free. Sago flour is suitable for cookies making. Research had been done at the Laboratory of Agriculture Faculty UICM and at Chemistry Laboratory of Agriculture Faculty Ma’soem University. The objective of the research was to find out the effect of sago flour substitution to wheat flour on the characteristics of cookies. The experimental method was applied in this research with 8 treatments and repeated 3 times. The treatments were sago substitution of 0%(A), sago substitution of 10%(B), sago substitution of 20% (C), sago substitution of 30%(D), sago substitution of 40% (E), sago substitution of 50% (F), sago substitution of 60% (G), and sago substitution of 70% (H). The organoleptic test was applied on colour, taste, aroma and texture. Result of the research showed that treatment H produced cookies with the best characteristic according to colour and aroma.
Analisis Konsumsi Energi dan Protein Menu Makan Siang Siswa Program Kelas Mandiri SMKN II Subang Tuti Gantini; Hendrawan Hendrawan; Ardi Mulyono
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 1 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i1.785

Abstract

Nutritional adequacy is an average adequacy of nutrients each day for people according to their age, gender, body size, body activity to reach the optimum health. Research to analize protein and energy consumption at lunch which was served for Mandiri class students of SMKN 2 Subang had been done. The objective of the research was to measure the adequacy of calory and protein intake of the students of SMKN 2 Subang based on menu plan. Menu was arranged for the cycle of 10 days. The descriptive method was applied in this research to find out the amount of energy and protein intake from lunch compared to the adequacy level that was recommended. Result of the analysis showed that contribution of protein from lunch compare to the recommended nutritional adequacy was 20.60% to 100.4%. Lunch menu at day 8th consisted of rice, stir-fried spinach and corn, and fried mujair fish contributed protein of more than 80%, and the contribution of protein was 19.88% to 31.42% that was less than the recommended adequacy level.
Pengaruh Imbangan Tepung Ubi Jalar Ungu (Ipomea batatas L) dan Sari Kedelai (Glycine max L) terhadap Karakteristik Es Krim Nanda Audina Sopianti; Hendrawan; Amila Khairina
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 1 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i1.796

Abstract

Ice cream is a frozen dessert with a lot of milk that everyone likes. One factor determining the quality of ice cream is the density of ice cream consisting of fat, protein, carbohydrate, vitamins and minerals. The sweet purple starch and soybean extract can be added into the dough to improve the density and characteristics of the ice cream as a whole. This research has been carried out to determine the balance of sweet purple starch and soybean extract the most appropriate to produce ice cream with the best characteristics. The method used in this research is the experimental method with the Acute Group Project consisting of five treatments of the balance of purple-striped wax and silk sari which are A (35:65:0), B (30:65:5), C (25:65:10), D (20:65:15), dan E (15:65:20). Each treatment was repeated five times. The results showed that treatment B, namely the addition of 5 grams of the sweet purple starch to the dough, produced the best characteristics of ice cream based on organoleptic tests of color, taste, texture and aroma.
Strategi Intensif Peningkatan Jumlah Konsumen untuk Mengembangkan Bisnis Food Court Koenyah Amila Khairina
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 1 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i1.797

Abstract

Growth of food court is not as fast as other types of culinary sectors, while the number of SMEs in Bandung are keep growing. Koenyah Food Court as concept food court needs to capture that opportunity. Koenyah Food Court is a concept food court that gathers food from well-known street vendors and new culinary venture around Bandung in etalage. Koenyah Food Court’s growth is insignificant after running for one year since July 2016. Koenyah Food Court’s tenants interviewing is done to determine the root cause. The questions were made based on the fish bone analysis. After analyzing the answers from tenants, mostly they chose low number of consumers to be the most urgent issue that makes this insignificant growth happen. Several marketing tools such as Marketing Mix (7Ps), STP Analysis, Porter’s Five Forces, Competitor Analysis and Consumer Analysis is needed to help researcher determined their SWOT. After analyzing using TOWS matrix, the best improvement for Koenyah Food Court are expanded target market to the nearby area by proposed new STP, grab the potential experienced tenant, explore affordable but effective marketing activities, pricing strategy to attract new target market, keep the affordable price, comfortable place and good service of Koenyah Food Court.

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