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Emy Arahman
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Jurnal Teknologi Pangan dan Industri Perkebunan
Published by Politeknik Negeri Ketapang
ISSN : -     EISSN : 27764044     DOI : https://doi.org/10.58466/lipida
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Teknologi Pangan dan Industri Perkebunan atau disingkat LIPIDA adalah jurnal ilmiah berkala yang diterbitkan oleh Pengelola Jurnal Politeknik Negeri Ketapang dua kali dalam setahun. Proses pengiriman naskah terbuka sepanjang tahun. Semua manuskrip yang dikirimkan akan ditinjau secara cermat dan teliti sebelum diterima untuk publikasi. Jurnal Teknologi Pangan dan Industri Perkebunann adalah media untuk menerbitkan artikel penelitian dan studi kasus (terbatas pada beberapa kasus yang menarik dan memiliki nilai baru). urnal Teknologi Pangan dan Industri Perkebunan menerima manuskrip dari pertanian dengan berbagai disiplin ilmu: pegolahan produk pangan,biokimia pangan, mikrobiologi pangan, bioteknologi pangan, hasil analisa pangan, keamanan pangan, dan manajemen agroindustri
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 14 Documents
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Search results for , issue "Vol 2 No 1 (2022)" : 14 Documents clear
Pengaruh Bauran Pemasaran Terhadap Minat Beli Ulang Konsumen Gerai Es Teh Indonesia Di Kota Serang Nurlia Putri, Nezly; Alkhaliq, Barkah; Cendana Kusuma, Aria
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i1.1415

Abstract

The market demand for ready-to-drink beverages has increased significantly. This can be seen from the many drink outlets of various brands and types of contemporary drinks that continue to appear in the midst of Indonesian society. This study aims to determine the effect of the marketing mix on consumer repurchase intention and the most influential factors on consumer repurchase interest of Es Teh Indonesia Outlet consumers in Serang City. The variables used in this study are product, price, place, promotion, people, physical facilities and processes. All of these variables are independent variables, while as the dependent variable is the buying interest. Data collection techniques were carried out by distributing online questionnaires and had been filled out by 100 respondents. The number of respondents used was 30 respondents with the criteria of having bought and consumed Es Teh Indonesia drinks. The sampling technique used is non-probability sampling, and the sampling method used is judgmental sampling. The method used in this research is descriptive statistical analysis. The results showed that all marketing mix variables simultaneously have no significant effect on repurchase intention of Indonesian Ice Tea drinks with a significance level of 0.066 which is greater than 0.05 level of significance. Meanwhile, the marketing mix variable that has the most influence on consumers' repurchase interest at Es Teh Indonesia Outlet in Serang is the type of product offered, with a value of  = -0.176.
Pengamatan Pengendalian Berat Susu Kambing Etawa Bubuk Di CV TSR Menggunakan Metode Control Chart Dan Diagram Fishbone Fahira Islami, Iasha; Nurindra Rahmadi, Safinta
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i1.1424

Abstract

CV TSR is one of the industries that produces Etawa goat's milk with some processing carried out manually, especially in the drying process when milk is mixed with sugar and heated in the traditional way, because it does not involve a heating process with a machine so there will be a possibility of uneven heat, skill differences between workers can also cause the rate of evaporation from one pan to another is different. Therefore, it is necessary to carry out heavy observations in order to guarantee product quality and minimize non-conformance to the SOPs that have been determined, especially in the process of receiving raw materials up to the production process. In analyzing the data, the methods used are control charts and fishbone diagrams. The results show that 5 data experienced out of control in observations for 15 days using the batch system and the results of the fishbone diagram that human factors greatly influence the discrepancy in the final results of powdered Etawa goat milk production so it is necessary to pay attention and disseminate knowledge of SOPs in handling fresh goat milk as the main raw material.
Analisa Organoleptik Produk Es Krim Kedelai Hitam Dengan Penambahan Lidah Buaya Eka Sari, Afrinia; Eka Nur Oktantia, Dela; Kusumowati, Dwi; Dhanisa Minati, Shafiah
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i1.1425

Abstract

Ice cream is a dairy product that is based on milk and has a high fat and protein content, but low in fiber. Therefore, in this study, black soybeans and aloe vera were added as a source of fiber. This study used an experimental descriptive design using 3 formulas with differences in the addition of aloe vera, namely F1 (3 g), F2 (5 g) and F3 (7 g), where the test conducted in this study was an organoleptic test using 35 panelists. The results of the Anova test for the third hedonic test of the formula obtained the results of No Real Difference, where all three formulas were favored by panelists. From this study, it is expected that there will be further tests related to fiber analysis in black soybean ice cream and aloe vera.
Aplikasi Berbagai Koagulan Alami Serta Kajian Terhadap Kualitas Slab Yang Dihasilkan Rusiardy, Iwan; Hendro, Marselus; Beni, Yulius
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i1.1426

Abstract

Rubber processing in West Kalimantan is generally into lumps and slabs using formic acid as a coagulant. The high price of formic acid, not environmentally friendly and harmful to health, it opens up opportunities for the development of natural alternative coagulation. This study used natural coagulation ingredients in the form of lime fruit, noni fruit, and tamarind fruit. The content of organic acids in each of these fruits can reduce the pH of the latex to reach an isoelectric pH so that it can help the latex to clot. The purpose of this study was to determine the effect of natural agglomerates on the quality of the slab during storage. Rubber processing was carried out in the rubber plantation of Sungai Pelanduk Hamlet, Sanggau Regency and chemical analysis was carried out at the Chemical Laboratory of Plantation Product Management Study Program (PHP) Pontianak State Polytechnic PSDKU in Sanggau Regency. The results showed that the pH of the lime fruit extract, maram acid extract, fermented noni extract (respectively) was 1.8, 2.2 and 3.4. The higher the added concentration, the faster the latex coagulation process. The fastest clotting time was the addition of orange chili extract with concentrations of 20 and 30% (respectively) for 11 and 9 minutes. There was no significant effect as a result of the treatment on the volatile matter content and the resulting slab ash content. The PRI value of the slab ranges from 65.768% to 73.214%. The PRI value has met the quality requirements of SNI SIR 10 and SIR 20, namely at least 50% and 60%.

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