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Department of Agroindustrial Technology Faculty of Agriculture, Lampung University Jl. Prof. Soemantri Brojonegoro No. 1 Bandar Lampung
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INDONESIA
Jurnal Agroindustri Berkelanjutan
Published by Universitas Lampung
ISSN : 28288513     EISSN : 28288513     DOI : http://dx.doi.org/10.23960/jab.v3i2.9401
Core Subject : Science, Education, Social, Engineering,
Biochemistry, Genetics & Molecular Biology Chemistry Education Engineering Environmental Science Industrial & Manufacturing Engineering
Jurnal Agroindustri Berkelanjutan merupakan terbitan berkala ilmiah yang menerbitkan hasil-hasil peneliatian ataupun review artikel yang berfokus pada bidang agroindustri dan teknologi hasil pertanian, baik itu dari segi teknologi proses, manajemen, ataupun lingkungan
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 217 Documents
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ANALISIS KEPUASAN KONSUMEN PADA COFFEE FASTE DI KOTA BANDAR LAMPUNG Rosa Rizki Ramadani; Fibra Nurainy; Teguh Setiawan; Wisnu Satyajaya
Jurnal Agroindustri Berkelanjutan Vol. 5 No. 1 (2026): Vol. 5 No. 1 Tahun 2026
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v5i1.12773

Abstract

The coffee shop industry in Indonesia has experienced rapid growth along with the increasing coffee consumption culture and changes in people’s lifestyles. This condition also occurred in Bandar Lampung City, which was marked by the emergence of many coffee shops that intensified competition among business actors. This competition required coffee shop businesses to understand consumer needs and expectations in order to maintain customer satisfaction and loyalty. Coffee Faste Signature, as one of the coffee shops in Bandar Lampung City, needed to evaluate the performance of product, price, service, and facility attributes provided to consumers. This study aimed to identify consumer characteristics, analyze the level of importance and performance of service attributes, and analyze consumer satisfaction with product, price, service, and facility attributes at Coffee Faste in Bandar Lampung City. The research was conducted from November to December 2025 and involved 100 respondents determined using the Slovin formula with a 90% confidence level and a 10% margin of error through an accidental sampling technique. The analytical methods used included descriptive analysis, validity and reliability tests, Importance Performance Analysis (IPA), and Customer Satisfaction Index (CSI). The results showed that social media promotion, cleanliness of rooms and equipment, and the availability and function of supporting facilities were positioned in Quadrant I as the main priorities for improvement. The average conformity level reached 101%, indicating that the overall performance of Coffee Faste Signature was categorized as good. The CSI value of 83.59% indicated that consumers were very satisfied with the products, prices, services, and facilities provided.
EVALUASI PENERAPAN 5R (RINGKAS, RAPI, RESIK, RAWAT, RAJIN TERHADAP KESELAMATAN KERJA DI PT XYZ. Dhiya An'nafi; Erdi Suroso; Wisnu Satyajaya; Muhammad Nur
Jurnal Agroindustri Berkelanjutan Vol. 5 No. 1 (2026): Vol. 5 No. 1 Tahun 2026
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v5i1.12775

Abstract

This study was motivated by the inconsistent implementation of the 5R culture in the workshop area of PT XYZ, which has the potential to reduce productivity and increase the risk of workplace accidents. This study aims to evaluate the implementation of the 5R and analyze its impact on workplace safety as a basis for formulating improvement recommendations. The method used is a mixed-methods approach with a cross-sectional design. Quantitative data were obtained through checklists, while qualitative data were collected through observation, interviews, and documentation. The sample was selected using purposive sampling, involving workers, managers, and OSH academics. Analysis was conducted using gap analysis to compare actual conditions with ideal conditions. The results showed that the implementation of the 5R principles was not yet optimal, with an average achievement of 65.45% (categorized as needing improvement). The “Diligence” component had the highest score (100%), while “Simplicity” had the lowest (25%). A gap of 34.55% was identified, primarily in the aspects of simplicity, neatness, and safety. Therefore, strengthening procedures, supervision, visual controls, and the integration of the 5R principles into the performance system is necessary to improve workplace safety and efficiency.
SIFAT KIMIA DAN SENSORI SELAI KULIT KOPI PADA BERBAGAI KONSENTRASI ASAM SITRAT DAN GULA KRISTAL PUTIH Randi Aziz Al-farisi; Sussi Astuti; Sri Hidayati; Tanto Pratondo Utomo
Jurnal Agroindustri Berkelanjutan Vol. 5 No. 1 (2026): Vol. 5 No. 1 Tahun 2026
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v5i1.12808

Abstract

Coffee skin is an agricultural byproduct that has the potential to be processed into value-added food products such as jam. Coffee skin can be made into jam because it has a pectin content of 27.20-57.24%. The study aims to determine the effect of the addition of citric acid and white crystal sugar, as well as their interaction on the chemical and sensory properties of coffee skin jam. The study was arranged in a Completely Randomized Block Design (CRBD) with two factors and three replications. The first factor was the addition of citric acid with 2 concentration levels of 0.5% (A1) and 0.9% (A2) and the second factor was the addition of white crystal sugar with 4 concentration levels of 40% (G1), 50% (G2), 60% (G3), and 70% (G4). Data homogeneity was tested using the Bartlett test, data addition using the Tuckey test, then the data were analyzed for variance to determine the effect between treatments and further analysis using Honestly Significant Difference (HSD) at the 5% level. The results showed that the interaction of citric acid and white crystal sugar had a very significant effect on water content, color (L*, a*, b*), color score, taste, texture and overall acceptance. The concentration of white crystal sugar had a very significant effect on the total soluble solids and spreadability of coffee skin jam. Treatment A2G3 (AS 0.9% and GK 60%) was the most preferred combination of citric acid and white crystal sugar coffee skin jam.
PENGARUH FORMULASI TEPUNG JEWAWUT DAN TEPUNG KEDELAI HITAM TERHADAP SIFAT KIMIA, FISIK, DAN SENSORI FLAKES Sussi Astuti; Nurul Jannah; Susilawati; Fibra Nurainy
Jurnal Agroindustri Berkelanjutan Vol. 5 No. 1 (2026): Vol. 5 No. 1 Tahun 2026
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v5i1.12809

Abstract

Millet is a local cereal rich in starch and dietary fiber, while black soybeans are known as a source of vegetable protein with high nutritional value. Utilization of these two ingredients in the form of flakes is expected to produce cereal products with good physical characteristics and balanced nutritional quality. This study aims to examine the effect of millet flour and black soybean flour formulations on the chemical, physical, and sensory quality of flakes, and to determine the best formulation that meets the requirements of the Indonesian National Standard for cereal milk (SNI No. 01-4270-1996). The study was arranged using a one-factor Randomized Complete Block Design (RAKL) with six treatment levels and four replications, namely the ratio of millet flour and black soybean flour: 100%:0% (P0), 90%:10% (P1), 80%:20% (P2), 70%:30% (P3), 60%:40% (P4), and 50%:50% (P5). The data were tested for homogeneity using the Bartlett test and Tukey's addition test, then analyzed for variance and further Least Significant Difference (LSD) test at 5% level. Formulation P1 (90% millet flour: 10% black soybean flour) produced the best quality flakes with a water content of 4.50%, ash content of 3.20%, hardness value of 20.95 N, and water absorption of 51.00%, texture score of 3.65 (like), color 4.00 (like), aroma 3.50 (somewhat like), taste 3.69 (like), and overall acceptance 3.95 (like). The best treatment flakes contained 9.02% protein, 7.73% fat, 75.55% carbohydrate, and 25.21% crude fiber.
ANALISIS MODEL BISNIS PADA USAHA UWAW PARFUME DENGAN PENDEKATAN BUSINESS MODEL CANVAS (BMC) dwi anggun; Tanto Pratondo Utomo; Esa Ghanim Fadhallah; Wisnu Satyajaya
Jurnal Agroindustri Berkelanjutan Vol. 5 No. 1 (2026): Vol. 5 No. 1 Tahun 2026
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v5i1.12830

Abstract

Penelitian ini bertujuan menganalisis model bisnis Uwaw Parfume menggunakan Business Model Canvas (BMC) dan memberikan saran pengembangan. Metode yang digunakan adalah deskriptif kualitatif melalui wawancara, observasi, dan dokumentasi. Hasil menunjukkan bahwa usaha ini menerapkan pasar massal dengan keunggulan harga terjangkau, variasi aroma, dan pilihan konsentrasi, menggunakan saluran utama toko fisik dan media sosial, serta menjalin hubungan pelanggan melalui pelayanan dan promo. Pendapatan berasal dari penjualan parfum, didukung sumber daya, aktivitas operasional, dan kemitraan dengan supplier serta franchise, dengan struktur biaya meliputi bahan baku, tenaga kerja, dan operasional. Disarankan pengembangan segmentasi, peningkatan nilai produk, serta pemanfaatan digital untuk memperluas pasar dan meningkatkan kinerja usaha.
PENGARUH KONSENTRASI KITOSAN PADA EDIBLE COATING TERHADAP MASA SIMPAN BUAH PIR (Pyrus bretschneideri Rehd.) TEROLAH MINIMAL Susilawati; Likia Salsa Billa; Zulferiyenni Zulferiyenni; Dewi Sartika
Jurnal Agroindustri Berkelanjutan Vol. 5 No. 1 (2026): Vol. 5 No. 1 Tahun 2026
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v5i1.12881

Abstract

After being cut, pears tend to undergo quality degradation and damage such as enzymatic browning, moisture loss, and textural changes. The use of chitosan concentration in edible coating solutions is an innovation that can be applied to minimally processed (fresh-cut) pears to inhibit the rate of such degradation. This study aims to determine the effect of chitosan concentration in edible coatings on the shelf life of minimally processed pears (Pyrus bretschneideri Rehd.) and to identify the optimal chitosan concentration capable of extending their shelf life according to the star method. The research was structured using a non-factorial Completely Randomized Design (CRD) based on different chitosan concentrations. The study consisted of six treatment levels: CK as the control, C1 (polyvinyl alcohol + 0.5% chitosan), C2 (polyvinyl alcohol + 1% chitosan), C3 (polyvinyl alcohol + 1.5% chitosan), C4 (polyvinyl alcohol + 2% chitosan), and C5 (polyvinyl alcohol + 2.5% chitosan), with four replications each. The results showed that the concentration of chitosan in the edible coating solution significantly affected the parameters of moisture content, weight loss, firmness, total soluble solids (TSS), and color. Based on the star method, the chitosan concentration that best maintained the freshness of the pears was treatment C4 (2% chitosan), with the following characteristics: moisture content of 84.60%, weight loss of 1.68%, firmness of 874.60 gf, total soluble solids of 14.35°Brix, and a lightness (L*) value of 70.03. Additionally, the Vitamin C content test for the best treatment (C4) yielded 0.634 mg/g on day 8 of storage.
Pengaruh Substitusi Daun Chaya (Cnidoscolus acinitifolius) terhadap Sifat Fisik, Kimia, dan Sensori Kue Kering (Kukis) Mocaf Ribut Sugiharto; Muhammad Faiz Fadhlurrahman; Lathifa Indraningtyas
Jurnal Agroindustri Berkelanjutan Vol. 5 No. 1 (2026): Vol. 5 No. 1 Tahun 2026
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v5i1.13085

Abstract

Tepung mocaf adalah bahan alternatif yang dapat menggantikan tepung terigu sebagai komponen utama dalam produksi kue kering (kukis). Tepung mocaf kaya akan karbohidrat, menunjukkan gelasi yang lebih rendah dibandingkan dengan tepung terigu, dan bebas gluten, sehingga cocok untuk individu yang alergi gluten. Tetapi, kadar zat besi dalam tepung mocaf tidak mencukupi, sehingga memerlukan penambahan bahan lain untuk meningkatkan asupan zat besi bagi individu yang mengonsumsi kue yang dibuat dari tepung mocaf. Tepung daun chaya (Cnidoscolus aconitifolius) adalah bahan pangan kaya akan zat besi, antioksidan, dan asam amino penting. Menggunakan tepung daun chaya sebagai substitusi tepung mocaf pada produksi kue kering (kukis) dapat meningkatkan konsumsi mineral besi bagi individu yang mengonsumsinya. Penelitian ini bertujuan mendapatkan formulasi terbaik untuk menghasilkan kue kering (kukis) mocaf dengan substitusi tepung daun chaya yang menunjukkan sifat sensorik terbaik dan untuk menentukan kandungan nutrisi dari kue kering (kukis) mocaf hasil perlakuan terbaik. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok Lengkap (RAKL) dengan menggunakan 6 perlakuan dan 4 ulangan. Perlakuan penelitian adalah formulasi tepung mocaf dan tepung daun chaya, yaitu: P1 (100:0), P2 (96:4), P3 (92:8), P4 (88:12), P5 (84:16), P6 (80:20). Hasil penelitian menunjukkan bahwa penggunaan 92% tepung mocaf dan 8% tepung daun chaya (P3) adalah perlakuan terbaik untuk menghasilkan kue kering (kukis) mocaf yang ditambahkan tepung daun chaya. Perlakuan P3 merupakan perlakuan terbaik karena menghasilkan kue kering (kukis) dengan warna, rasa, aroma, tekstur, dan penerimaan secara keseluruhan yang paling disukai oleh panelis. Komposisi nutrisi dari kue kering (kukis) hasil perlakuan terbaik (P3), mengandung zat besi sebesar 47,38 mg/kg, protein sebesar 5,68 persen, lemak sebesar 28,56 persen, karbohidrat sebesar 62,75 persen, abu sebesar 0,96 persen, dan air sebesar 2,05 persen.

Page 22 of 22 | Total Record : 217

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