Theresia Felita Agus, Stella Magdalena, D. Lestari
Biscuit is a snack based on wheat flour. Excessive use of wheat flour makes an increasing import of wheat from other countries. as a solution is to use yellow pumpkin flour for substitution. Yellow pumpkin (Cucurbita moschata) contains high protein, fiber, and also β-carotene as a source of antioxidants. Yellow pumpkin flours were mixed with wheat flour in 3 ratios. The ratio of pumpkin flour and wheat flour are 2:3, 1:1, and 3:2 and also divided into 2 sugar contents, which are 120 g and 60 g. Water content analysis result was 2,57%, which has met SNI requirements with the maximum at 4%. The most preferred biscuit was 2:3 sample with 60 g sugar. Yellow pumpkin biscuits were acceptable in the organoleptic test. The higher yellow pumpkin flour concentration, the color was darker and the texture was easy to break. Proximate analysis for the best formulation was 57,11% carbohydrate, 6,93% protein, 28,68% for fat, water content 4,78% and ash content 2,50%. The total energy was 514 Calories/100 g value and the energy from fat was 258 Calories/100 g. Biskuit merupakan salah satu makanan ringan berbasis tepung terigu. Tingginya penggunaan tepung terigu meningkatkan impor gandum dari negara lain. Sebagai salah satu solusinya adalah penggunaan tepung labu kuning. Labu kuning (Cucurbita moschata) merupakan tanaman yang tinggi serat dan protein serta beta karoten sebagai antioksidan. Penelitian ini menggunakan 3 ratio tepung labu kuning : tepung terigu sebesar 2:3, 1:1, 3:2 dan dengan dua konsentrasi gula yaitu 120 g dan 60 g. Analisis kadar air menghasilkan nilai dengan rata-rata 2,57% dimana telah memenuhi SNI yaitu maksimum 4%. Hasil organoleptik menyatakan biskuit dengan perbandingan 2:3 dan gula 60 g paling disukai. Tepung labu kuning dalam formulasi biskuit dapat diterima secara organoleptik oleh masyarakat. Hasil analisis warna dan daya patah menunjukkan penggunaan tepung labu kuning tinggi menyebabkan warna gelap dan mudah patah. Analisis proksimat pada formulasi terbaik menunjukkan 57,11% karbohidrat, 6,93 % protein, dan 28,68% lemak. Kandungan kadar air 4,78%, dan kadar abu 2,50%. Energi total adalah 514 Kalori /100g dan energi dari lemak menunjukkan hasil 258 Kalori/100g.
饼干是一种以小麦粉为原料的零食。小麦粉的过度使用使得从其他国家进口的小麦越来越多。解决办法是用黄南瓜粉代替。黄南瓜(Cucurbita moschata)含有高蛋白、纤维和β-胡萝卜素，是抗氧化剂的来源。将黄南瓜粉与小麦粉按3种比例混合。南瓜粉与小麦粉的比例分别为2:3、1:1、3:2，并分为含糖量120g、60g两种。水含量分析结果为2.57%，满足SNI要求，最高为4%。最受欢迎的饼干是2:3的样品，含60克糖。在感官测试中，黄色南瓜饼干是可以接受的。黄南瓜粉浓度越高，颜色越深，质地越容易破碎。近似分析最佳配方为碳水化合物57.11%，蛋白质6.93%，脂肪28.68%，水分4.78%，灰分2.50%。总能量为514卡/100克，脂肪能量为258卡/100克。Biskuit merupakan salah satu makanan ringan berbasis tepung terigu。Tingginya penggunaan tepung terigu meningkatkan进口gandum dari negara lain。世巴加·萨哈·阿达拉·彭古纳·特邦·拉布·库宁。Labu kuning (Cucurbita moschata) merupakan tanaman yang tinggi serat dan protein serta β karoten sebagai antioksidan。Penelitian ini menggunakan 3比例特蓬拉库宁:特蓬拉库宁:特蓬拉库宁2:3,1:1,3:2旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦。分析空气阿提拉·menghasilkan汝dengan rata-rata 57% dimana telah memenuhi SNI yaitu maksimum 4%。Hasil有机感官menyatakan biskukudengan perbandingan 2:3 dan gula 60 g paling disukai。Tepung labu kuning dalam formulasi biskuit dapat diterima secara organoleptik oleh masyarakat。哈什尔分析，警告，丹达亚帕塔，menunjukkan, penggunaan, tepuna, labu, kuning, tingi, menyebabkan，警告，gelap，丹，mudah帕塔。分析大豆配方中的蛋白质含量为57.11%，蛋白质含量为6.93%，蛋白质含量为28.68%。坎顿干卡达尔空气4,78%，丹卡达尔约2,50%。Energi total adalah 514 Kalori/100g, Energi dari lemak menunjukkan hasil 258 Kalori/100g。
{"title":"Pengaruh Konsentrasi Gula terhadap Sifat Fisikokimia dan Sensori Biskuit Labu Kuning (Cucurbita Moschata)","authors":"Theresia Felita Agus, Stella Magdalena, D. Lestari","doi":"10.30997/jah.v9i2.5502","DOIUrl":"https://doi.org/10.30997/jah.v9i2.5502","url":null,"abstract":"Biscuit is a snack based on wheat flour. Excessive use of wheat flour makes an increasing import of wheat from other countries. as a solution is to use yellow pumpkin flour for substitution. Yellow pumpkin (Cucurbita moschata) contains high protein, fiber, and also β-carotene as a source of antioxidants. Yellow pumpkin flours were mixed with wheat flour in 3 ratios. The ratio of pumpkin flour and wheat flour are 2:3, 1:1, and 3:2 and also divided into 2 sugar contents, which are 120 g and 60 g. Water content analysis result was 2,57%, which has met SNI requirements with the maximum at 4%. The most preferred biscuit was 2:3 sample with 60 g sugar. Yellow pumpkin biscuits were acceptable in the organoleptic test. The higher yellow pumpkin flour concentration, the color was darker and the texture was easy to break. Proximate analysis for the best formulation was 57,11% carbohydrate, 6,93% protein, 28,68% for fat, water content 4,78% and ash content 2,50%. The total energy was 514 Calories/100 g value and the energy from fat was 258 Calories/100 g. \u0000Biskuit merupakan salah satu makanan ringan berbasis tepung terigu. Tingginya penggunaan tepung terigu meningkatkan impor gandum dari negara lain. Sebagai salah satu solusinya adalah penggunaan tepung labu kuning. Labu kuning (Cucurbita moschata) merupakan tanaman yang tinggi serat dan protein serta beta karoten sebagai antioksidan. Penelitian ini menggunakan 3 ratio tepung labu kuning : tepung terigu sebesar 2:3, 1:1, 3:2 dan dengan dua konsentrasi gula yaitu 120 g dan 60 g. Analisis kadar air menghasilkan nilai dengan rata-rata 2,57% dimana telah memenuhi SNI yaitu maksimum 4%. Hasil organoleptik menyatakan biskuit dengan perbandingan 2:3 dan gula 60 g paling disukai. Tepung labu kuning dalam formulasi biskuit dapat diterima secara organoleptik oleh masyarakat. Hasil analisis warna dan daya patah menunjukkan penggunaan tepung labu kuning tinggi menyebabkan warna gelap dan mudah patah. Analisis proksimat pada formulasi terbaik menunjukkan 57,11% karbohidrat, 6,93 % protein, dan 28,68% lemak. Kandungan kadar air 4,78%, dan kadar abu 2,50%. Energi total adalah 514 Kalori /100g dan energi dari lemak menunjukkan hasil 258 Kalori/100g.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122521472","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Melda Nurmaisari, Subeki, Sri Hidayati, Suharyono As, Sussi Astuti
Porang rice is made from porang tubers (Amorphopallus oncophyllus) and waxy cassava and has a high glucomannan content and has a low glycemic index (<55). Porang rice has a slightly brownish white color and has a shape like grains of rice and contains fiber which can help the digestive process in the body. Provision of porang rice against diabetic can improve blood profile. This study aims to determine the effect of giving rice from porang tubers pn the blood profile of diabetic mice. The experiment was arranged in a completely randomized design (CRD) with the treatment of observing blood profiles. The study consisted of 4 treatments with 6 replications. The data obtained was tested for uniformity using the Bartlett test and the additional data was tested with the Tuckey test. Furthermore, the data were anlyzed using variance to obtain an estimator of the varience and determine the effect of the treatment, then the data were analyzed using the BNT test at the 5% level. The results showed that the effect of giving porang rice on the blood profile of alloxan-induced mice gave values for the number of erythrocytes (7,48 million/mm3), leukocytes (5,55 thousand/mm3), hemoglobin (15,14 g/dL), hematocrit (32,28%).
{"title":"Kajian Pemberian Beras Analog yang Disubstitusi Glukomanan Porang (A. oncophyllus) Terhadap Profil Darah Mencit yang Diinduksi Aloksan","authors":"Melda Nurmaisari, Subeki, Sri Hidayati, Suharyono As, Sussi Astuti","doi":"10.30997/jah.v9i2.8316","DOIUrl":"https://doi.org/10.30997/jah.v9i2.8316","url":null,"abstract":"Porang rice is made from porang tubers (Amorphopallus oncophyllus) and waxy cassava and has a high glucomannan content and has a low glycemic index (<55). Porang rice has a slightly brownish white color and has a shape like grains of rice and contains fiber which can help the digestive process in the body. Provision of porang rice against diabetic can improve blood profile. This study aims to determine the effect of giving rice from porang tubers pn the blood profile of diabetic mice. The experiment was arranged in a completely randomized design (CRD) with the treatment of observing blood profiles. The study consisted of 4 treatments with 6 replications. The data obtained was tested for uniformity using the Bartlett test and the additional data was tested with the Tuckey test. Furthermore, the data were anlyzed using variance to obtain an estimator of the varience and determine the effect of the treatment, then the data were analyzed using the BNT test at the 5% level. The results showed that the effect of giving porang rice on the blood profile of alloxan-induced mice gave values for the number of erythrocytes (7,48 million/mm3), leukocytes (5,55 thousand/mm3), hemoglobin (15,14 g/dL), hematocrit (32,28%).","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123916471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
R. Rachmat, Helmi Harris, Amar Ma’ruf, Aditia Ginantaka
Red chili is one of the most important horticultural products. Red chili is a perishable commodity that easily damages, caused by bacteria or fungal. Changes in the enzyme activity in chili that cause shrinkage or wrinkles during storage, transport, and fresh chili packing can reduce the market price. The objective of this study was to determine the changes that occur in the drying process. The material used in this study was red chili (Capsicum annuum). The equipment used Far Infrared Ray (FIR) dryer, electrical oven, and equipment for analysis. This study employed a randomized block design consisting of 5 drying treatments with 3 replications for each treatment. This study showed that the use of FIR dryer at 50°C for drying red chilies gave the best drying time (11 hours), compares with sun drying (38 hours), and oven 50°C (46 hours). The rehydration property of the water content produced is also not much different from an oven dryer at 60°C (39 hours) and sun drying. Drying with FIR caused loss of volatile more than the oven method, however drying time for FIR dryer at 50oC and 60oC were shorter. Air quality levels, ash levels, VRS, and the yield obtained was not significantly different from the oven dryer which took longer drying time. Far Infrared dryer (FIR) and sun drying are radiation drying method, and electric oven as a convection method can provide the best results.
{"title":"Quality Evaluation of Dried Red Chili (Capsicum annuum L) with Convection and Radiation Drying Methods","authors":"R. Rachmat, Helmi Harris, Amar Ma’ruf, Aditia Ginantaka","doi":"10.30997/jah.v9i2.8493","DOIUrl":"https://doi.org/10.30997/jah.v9i2.8493","url":null,"abstract":"Red chili is one of the most important horticultural products. Red chili is a perishable commodity that easily damages, caused by bacteria or fungal. Changes in the enzyme activity in chili that cause shrinkage or wrinkles during storage, transport, and fresh chili packing can reduce the market price. The objective of this study was to determine the changes that occur in the drying process. The material used in this study was red chili (Capsicum annuum). The equipment used Far Infrared Ray (FIR) dryer, electrical oven, and equipment for analysis. This study employed a randomized block design consisting of 5 drying treatments with 3 replications for each treatment. This study showed that the use of FIR dryer at 50°C for drying red chilies gave the best drying time (11 hours), compares with sun drying (38 hours), and oven 50°C (46 hours). The rehydration property of the water content produced is also not much different from an oven dryer at 60°C (39 hours) and sun drying. Drying with FIR caused loss of volatile more than the oven method, however drying time for FIR dryer at 50oC and 60oC were shorter. Air quality levels, ash levels, VRS, and the yield obtained was not significantly different from the oven dryer which took longer drying time. Far Infrared dryer (FIR) and sun drying are radiation drying method, and electric oven as a convection method can provide the best results.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121811530","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dalam penelitian ini dilakukan karakterisasi kimia terhadap makanan tradisional Kecimpring yang difortifikasi menggunakan ikan lele dan pegagan (Centella asiatica). Kecimpring terfortifikasi yang ditentukan karakteristik kimia adalah kecimpring dengan konsentrasi protein 10% dan pegagan 5% berdasarkan skor uji organoleptik tertinggi dari hasil penelitian sebelumnya. Tujuan dari penelitian ini adalah untuk membandingkan kandungan gizi, serat kasar, dan energi kecimpring yang difortifikasi dengan kecimpring yang tidak difortifikasi dan mengeksplorasi potensi penggunaannya sebagai sumber protein dengan tambahan manfaat kesehatan. Analisis laboratorium dilakukan untuk mengetahui persentase kadar air, abu, protein, lemak, serat kasar, dan energi pada kecimpring yang difortifikasi dan tidak difortifikasi sedangkan analisis kandungan karbohidrat dilakukan menggunakan perhitungan carbohydrate by difference. Hasil penelitian menunjukkan bahwa fortifikasi kecimpring dengan ikan lele dan pegagan secara nyata meningkatkan kandungan protein kecimpring terfortifikasi dari 1,75% menjadu 5,27% meskipun tidak ada perbedaan signifikan dalam penambahan kadar lemak, karbohidrat, serat kasar, dan kandungan energinya. Hal ini menunjukkan bahwa penambahan daging ikan lele pada kecimpring dapat digunakan sebagai penambah protein pada makanan tradisional.
{"title":"Karakteristik Kimia Makanan Tradisional Kecimpring Dengan Fortifikasi Ikan Lele dan Pegagan (Centella asiatica)","authors":"Faridah Handayasari, Intan Kusumaningrum, Dede Juanda, Shadiah Nurrohmah","doi":"10.30997/jah.v9i2.8243","DOIUrl":"https://doi.org/10.30997/jah.v9i2.8243","url":null,"abstract":"Dalam penelitian ini dilakukan karakterisasi kimia terhadap makanan tradisional Kecimpring yang difortifikasi menggunakan ikan lele dan pegagan (Centella asiatica). Kecimpring terfortifikasi yang ditentukan karakteristik kimia adalah kecimpring dengan konsentrasi protein 10% dan pegagan 5% berdasarkan skor uji organoleptik tertinggi dari hasil penelitian sebelumnya. Tujuan dari penelitian ini adalah untuk membandingkan kandungan gizi, serat kasar, dan energi kecimpring yang difortifikasi dengan kecimpring yang tidak difortifikasi dan mengeksplorasi potensi penggunaannya sebagai sumber protein dengan tambahan manfaat kesehatan. Analisis laboratorium dilakukan untuk mengetahui persentase kadar air, abu, protein, lemak, serat kasar, dan energi pada kecimpring yang difortifikasi dan tidak difortifikasi sedangkan analisis kandungan karbohidrat dilakukan menggunakan perhitungan carbohydrate by difference. Hasil penelitian menunjukkan bahwa fortifikasi kecimpring dengan ikan lele dan pegagan secara nyata meningkatkan kandungan protein kecimpring terfortifikasi dari 1,75% menjadu 5,27% meskipun tidak ada perbedaan signifikan dalam penambahan kadar lemak, karbohidrat, serat kasar, dan kandungan energinya. Hal ini menunjukkan bahwa penambahan daging ikan lele pada kecimpring dapat digunakan sebagai penambah protein pada makanan tradisional.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"63 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125378645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mardiyana Mardiyana, Murni Handayani, Fadillah, Any Kurniawati
Fruit leather is one of the fruit processing by drying fruit pulp (puree) in the form of thin sheets so that it is shaped like fruit leather. Fruit leather product development is done by adding small components to the product in order to have a higher nutritional value. This addition is known as fortification. One of the fortification agents that has complete nutritional content is Spirulina. The purpose of this study was to determine the best formulation of water guava fruit leather product development fortified with Spirulina by looking at consumer acceptance through sensory tests and looking at the nutritional content of the fruit leather product. The treatments in this study consisted of three, namely Spirulina fortification as much as 0.1%, 0.5%, and 1%. Based on statistical tests at the 5% significance level, it showed that Spirulina fortification in all treatments did not make a difference in the sensory assessment of texture, aroma, and taste attributes but made a difference in color attributes. The best formulation of Spirulina fortified water guava fruit leather product development that is accepted by consumers based on the results of the effectiveness test of consumer sensory assessment is a fruit leather product with a formula of 200 grams of water guava fruit pulp, 40 grams of sugar, 2 grams of CMC hydrocolloid, 15 mL of lemon water, and 1 gram of Spirulina powder. Spirulina fortification also increased the protein and fat content of guava fruit leather products.
{"title":"Pengembangan Produk Lembaran Buah (Fruit Leather) Jambu Air Dengan Fortifikasi Spirulina sp.","authors":"Mardiyana Mardiyana, Murni Handayani, Fadillah, Any Kurniawati","doi":"10.30997/jah.v9i2.8223","DOIUrl":"https://doi.org/10.30997/jah.v9i2.8223","url":null,"abstract":"Fruit leather is one of the fruit processing by drying fruit pulp (puree) in the form of thin sheets so that it is shaped like fruit leather. Fruit leather product development is done by adding small components to the product in order to have a higher nutritional value. This addition is known as fortification. One of the fortification agents that has complete nutritional content is Spirulina. The purpose of this study was to determine the best formulation of water guava fruit leather product development fortified with Spirulina by looking at consumer acceptance through sensory tests and looking at the nutritional content of the fruit leather product. The treatments in this study consisted of three, namely Spirulina fortification as much as 0.1%, 0.5%, and 1%. Based on statistical tests at the 5% significance level, it showed that Spirulina fortification in all treatments did not make a difference in the sensory assessment of texture, aroma, and taste attributes but made a difference in color attributes. The best formulation of Spirulina fortified water guava fruit leather product development that is accepted by consumers based on the results of the effectiveness test of consumer sensory assessment is a fruit leather product with a formula of 200 grams of water guava fruit pulp, 40 grams of sugar, 2 grams of CMC hydrocolloid, 15 mL of lemon water, and 1 gram of Spirulina powder. Spirulina fortification also increased the protein and fat content of guava fruit leather products.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130755662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Hasan, Ukhradiya Maharaniq Safira, Anita Purnamasari, Sri Wardatun
Propolis from Indonesia contains secondary metabolites which include flavonoids and other organic compounds. The ethanol extract of 70% propolis Trigona spp from Pandeglang can be used as an antibacterial compound. The purpose of this study was to examine the toxicity of the propolis and nanopropolis with an LC50 value, test the antioxidant activity with an IC50 value, and determine the total flavonoid content. LC50 was determined by the BSLT method on Artemia salina Leach larvae. The antioxidant activity was tested using the DPPH method (1,1 diphenyl-2-picrylhydrazil), and the determination of flavonoid content was carried out with aluminum chloride. The results showed that the LC50 value of propolis was 16.010 ppm, and for 20% nanopropolis was 18.689 ppm. Antioxidant activity obtained IC50 value for propolis is 95.54593 ppm, for 20% nanopropolis is 527.7939 ppm. The total flavonoid content of the propolis was 2.1123%, and the total flavonoid content for the nanopropolis equivalent extract was 1.5293%.
{"title":"Antioxidant Activity and Total Flavonoid Propolis Stingless Bee","authors":"A. Hasan, Ukhradiya Maharaniq Safira, Anita Purnamasari, Sri Wardatun","doi":"10.30997/jah.v9i2.6818","DOIUrl":"https://doi.org/10.30997/jah.v9i2.6818","url":null,"abstract":"Propolis from Indonesia contains secondary metabolites which include flavonoids and other organic compounds. The ethanol extract of 70% propolis Trigona spp from Pandeglang can be used as an antibacterial compound. The purpose of this study was to examine the toxicity of the propolis and nanopropolis with an LC50 value, test the antioxidant activity with an IC50 value, and determine the total flavonoid content. LC50 was determined by the BSLT method on Artemia salina Leach larvae. The antioxidant activity was tested using the DPPH method (1,1 diphenyl-2-picrylhydrazil), and the determination of flavonoid content was carried out with aluminum chloride. The results showed that the LC50 value of propolis was 16.010 ppm, and for 20% nanopropolis was 18.689 ppm. Antioxidant activity obtained IC50 value for propolis is 95.54593 ppm, for 20% nanopropolis is 527.7939 ppm. The total flavonoid content of the propolis was 2.1123%, and the total flavonoid content for the nanopropolis equivalent extract was 1.5293%.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130000631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The furniture industry is one of the industries affected by Covid-19 which has caused a change in inventory management. The purpose of this study is to analyze changes in product classification based on the ABC-XYZ analysis for 2019-2022. The results of the study show that there has been a change in product classification from 2019-2022. The Covid-19 pandemic has resulted in a decrease in demand for wardrobe products at PT XYZ. A CV value above 30% indicates that the product demand is very difficult to predict, especially during the Covid-19 pandemic. Demand for 2022 has improved compared to the previous two years. The results of the ABC-XYZ classification show that companies need to exercise good control over demand for class AZ even though they still have a large CV value. A CV value that is too large can be caused by the data forming seasonal data, even though the furniture product is not a seasonal product. This happened because there were sales that fell and had an impact on the company's operations, especially product inventory. There are seven products that are in class AZ and are priority products that need inventory control compared to other classes.
{"title":"Analisis dan Desain Klasifikasi Produk sebagai Dampak Covid 19 pada Industri Furnitur","authors":"Nazmi Salim, Taufik","doi":"10.30997/jah.v9i1.8319","DOIUrl":"https://doi.org/10.30997/jah.v9i1.8319","url":null,"abstract":"The furniture industry is one of the industries affected by Covid-19 which has caused a change in inventory management. The purpose of this study is to analyze changes in product classification based on the ABC-XYZ analysis for 2019-2022. The results of the study show that there has been a change in product classification from 2019-2022. The Covid-19 pandemic has resulted in a decrease in demand for wardrobe products at PT XYZ. A CV value above 30% indicates that the product demand is very difficult to predict, especially during the Covid-19 pandemic. Demand for 2022 has improved compared to the previous two years. The results of the ABC-XYZ classification show that companies need to exercise good control over demand for class AZ even though they still have a large CV value. A CV value that is too large can be caused by the data forming seasonal data, even though the furniture product is not a seasonal product. This happened because there were sales that fell and had an impact on the company's operations, especially product inventory. There are seven products that are in class AZ and are priority products that need inventory control compared to other classes.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129811249","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Indonesia sebagai negara dengan mayoritas penduduk muslim telah mengatur jaminan kehalalan pangan dalam HAS 23000 sebagai persyaratan sertifikasi halal melalui LPPOM MUI. Sebagai salah satu produsen makanan, UMKM Sakura Mochi memerlukan sertifikasi terhadap produknya dan peninjauan terhadap penerapan sistem jaminan halalnya. Tujuan dari pengamatan ini adalah untuk mengetahui penerapan sistem jaminan halal berdasarkan kriteria standar HAS 23000 di UMKM Sakura Mochi. Metode pengumpulan data yang digunakan adalah observasi, praktik kerja langsung, wawancara, dokumentasi, dan studi literatur. Evaluasi dilakukan dengan analisis menggunakan metode checklist. Data yang didapat disesuaikan dengan 11 kriteria standar HAS 23000 LPPOM MUI. Hasil dari analisis adalah kriteria yang telah diterapkan dengan baik yaitu fasilitas produksi, produk, kemampuan telusur dan penanganan produk yang tidak memenuhi kriteria. Kriteria yang telah diterapkan namun masih terdapat kekurangan dalam pelaksanaannya yaitu bahan dan prosedur tertulis aktivitas tertulis. Kriteria yang belum diterapkan yaitu kebijakan halal, tim manajemen halal, pelatihan, audit internal dan kaji ulang manajemen. Kesimpulan yang dapat diambil adalah sistem jaminan halal yang ada di UMKM Sakura Mochi 54,8 % telah diterapkan berdasarkan kriteria standar HAS 23000.
{"title":"Evaluasi Penerapan Sistem Jaminan Halal Berdasarkan Kriteria Standar HAS 23000 Di UMKM Sakura Mochi","authors":"Amatullah Tsurayya Adilah, Ika Dyah Kumalasari","doi":"10.30997/jah.v9i1.5528","DOIUrl":"https://doi.org/10.30997/jah.v9i1.5528","url":null,"abstract":"Indonesia sebagai negara dengan mayoritas penduduk muslim telah mengatur jaminan kehalalan pangan dalam HAS 23000 sebagai persyaratan sertifikasi halal melalui LPPOM MUI. Sebagai salah satu produsen makanan, UMKM Sakura Mochi memerlukan sertifikasi terhadap produknya dan peninjauan terhadap penerapan sistem jaminan halalnya. Tujuan dari pengamatan ini adalah untuk mengetahui penerapan sistem jaminan halal berdasarkan kriteria standar HAS 23000 di UMKM Sakura Mochi. Metode pengumpulan data yang digunakan adalah observasi, praktik kerja langsung, wawancara, dokumentasi, dan studi literatur. Evaluasi dilakukan dengan analisis menggunakan metode checklist. Data yang didapat disesuaikan dengan 11 kriteria standar HAS 23000 LPPOM MUI. Hasil dari analisis adalah kriteria yang telah diterapkan dengan baik yaitu fasilitas produksi, produk, kemampuan telusur dan penanganan produk yang tidak memenuhi kriteria. Kriteria yang telah diterapkan namun masih terdapat kekurangan dalam pelaksanaannya yaitu bahan dan prosedur tertulis aktivitas tertulis. Kriteria yang belum diterapkan yaitu kebijakan halal, tim manajemen halal, pelatihan, audit internal dan kaji ulang manajemen. Kesimpulan yang dapat diambil adalah sistem jaminan halal yang ada di UMKM Sakura Mochi 54,8 % telah diterapkan berdasarkan kriteria standar HAS 23000.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121916874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
UKM ABC merupakan industri pengolahan abon sapi di Kabupaten Purbalingga yang pemasarannya telah meluas hingga ke Banyumas, Cilacap, Bandung, dan Jakarta. Peningkatan permintaan abon sapi, menyebabkan bermunculannya produk sejenis sebagai pesaing. Dalam rangka menghadapi iklim usaha yang semakin kompetitif ini, perusahaan perlu meningkatkan kepuasan konsumen dengan menerapkan strategi perbaikan mutu abon sapi UKM ABC, khususnya yang masih belum memenuhi harapan konsumen. Tujuan dari penelitian ini adalah menentukan atribut mutu produk yang menjadi prioritas untuk diperbaiki dan memberikan rekomendasi upaya peningkatan mutu produk abon sapi UKM ABC. Penelitian dilakukan dengan penyebaran kuesioner kepada 200 responden, yang kemudian dianalisis dengan Importance Performance Analysis (IPA). Hasil penelitian menunjukkan atribut mutu abon sapi yang perlu diperbaiki meliputi logo halal pada label kemasan, informasi komposisi bahan pada label kemasan, warna abon, dan informasi tanggal kadaluarsa pada label kemasan. Upaya peningkatan mutu abon sapi yang dapat dilakukan berupa pencantuman logo halal, komposisi bahan, dan tanggal kadaluarsa pada kemasan, perbaikan warna abon dengan pengendalian penggunaan gula, minyak, waktu dan suhu penggorengan.
{"title":"Upaya Peningkatan Mutu Abon Sapi UKM ABC Berdasarkan Kepuasan dan Kepentingan Konsumen","authors":"Ervina Mela, Ike Sitoresmi, Annisa Wulansari","doi":"10.30997/jah.v9i1.5388","DOIUrl":"https://doi.org/10.30997/jah.v9i1.5388","url":null,"abstract":"UKM ABC merupakan industri pengolahan abon sapi di Kabupaten Purbalingga yang pemasarannya telah meluas hingga ke Banyumas, Cilacap, Bandung, dan Jakarta. Peningkatan permintaan abon sapi, menyebabkan bermunculannya produk sejenis sebagai pesaing. Dalam rangka menghadapi iklim usaha yang semakin kompetitif ini, perusahaan perlu meningkatkan kepuasan konsumen dengan menerapkan strategi perbaikan mutu abon sapi UKM ABC, khususnya yang masih belum memenuhi harapan konsumen. Tujuan dari penelitian ini adalah menentukan atribut mutu produk yang menjadi prioritas untuk diperbaiki dan memberikan rekomendasi upaya peningkatan mutu produk abon sapi UKM ABC. Penelitian dilakukan dengan penyebaran kuesioner kepada 200 responden, yang kemudian dianalisis dengan Importance Performance Analysis (IPA). Hasil penelitian menunjukkan atribut mutu abon sapi yang perlu diperbaiki meliputi logo halal pada label kemasan, informasi komposisi bahan pada label kemasan, warna abon, dan informasi tanggal kadaluarsa pada label kemasan. Upaya peningkatan mutu abon sapi yang dapat dilakukan berupa pencantuman logo halal, komposisi bahan, dan tanggal kadaluarsa pada kemasan, perbaikan warna abon dengan pengendalian penggunaan gula, minyak, waktu dan suhu penggorengan.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132374133","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dhian Herdhiansyah, Elsa Saleh, La Ode Alwi, Asriani
Penelitian ini bertujuan untuk menganalisis tekno ekonomi industrI tahu: studi kasus Kecamatan Konda Kabupaten Konawe Selatan. Kajian tekno-ekonomi memuat tentang pembuatan sebuah keputusan (decision making), Metode analisis tekno ekonomi yaitu: Net Present Value (NPV), Benefit Cost Ratio (BCR), Internal Rate of Return (IRR), Payback Period (PP) dan Break Even Point (BEP). Berdasarkan hasil penelitian menunjukkan bahwa: (a) NPV 12%/tahun dalam 12%/tahun pada discount faktor 12% yaitu sebesar Rp. 808,039,153 sebesar 1,18 (>1); (b) perhitungan BCR menunjukkan bahwa jika pengeluaran sebesar Rp 2,417,921 akan menghasilkan penerimaan benefit sebesar Rp 808,039,153; (c) IRR sebesar 83% (>1%); dan (d) pengembalian investasi dengan perhitungan PP yaitu selama 1,42 tahun; serta (e) BEP unit/produksi sebasar dengan rata-rata kapasitas produksi Rp 864.000.000, dan BEP harga sebesar Rp kapasitas 4.320.000.000. Berdasarkan lima kriteria metode analisis tekno ekonomi yaitu NPV, BCR, IRR, PP, dan BEP yang menunjukkan usaha pengolahan tahu layak untuk dikembangkan.
{"title":"Analisis Tekno-Ekonomi Industri Tahu: Studi Kasus Kecamatan Konda Kabupaten Konawe Selatan","authors":"Dhian Herdhiansyah, Elsa Saleh, La Ode Alwi, Asriani","doi":"10.30997/jah.v9i1.5696","DOIUrl":"https://doi.org/10.30997/jah.v9i1.5696","url":null,"abstract":"Penelitian ini bertujuan untuk menganalisis tekno ekonomi industrI tahu: studi kasus Kecamatan Konda Kabupaten Konawe Selatan. Kajian tekno-ekonomi memuat tentang pembuatan sebuah keputusan (decision making), Metode analisis tekno ekonomi yaitu: Net Present Value (NPV), Benefit Cost Ratio (BCR), Internal Rate of Return (IRR), Payback Period (PP) dan Break Even Point (BEP). Berdasarkan hasil penelitian menunjukkan bahwa: (a) NPV 12%/tahun dalam 12%/tahun pada discount faktor 12% yaitu sebesar Rp. 808,039,153 sebesar 1,18 (>1); (b) perhitungan BCR menunjukkan bahwa jika pengeluaran sebesar Rp 2,417,921 akan menghasilkan penerimaan benefit sebesar Rp 808,039,153; (c) IRR sebesar 83% (>1%); dan (d) pengembalian investasi dengan perhitungan PP yaitu selama 1,42 tahun; serta (e) BEP unit/produksi sebasar dengan rata-rata kapasitas produksi Rp 864.000.000, dan BEP harga sebesar Rp kapasitas 4.320.000.000. Berdasarkan lima kriteria metode analisis tekno ekonomi yaitu NPV, BCR, IRR, PP, dan BEP yang menunjukkan usaha pengolahan tahu layak untuk dikembangkan.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116007543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：