16 research outputs found

    Attributes Of Sorghum Products: "Nasi Bakar and Nasi Bento" Which Affect Consumers among High School

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    Understanding consumer product attributes can provide a competitive assessment, exceptionally high school students as young consumers. This study uses a descriptive qualitative approach to obtain broad and in-depth information related to the research objectives. Collecting data using observation, interview, and documentation techniques. Sources of data in this study were 105 high school students on sorghum products: "Nasi Bakar and Nasi Bento" The results showed that 1) the parameters of taste, color, appearance, packaging, and nutritional content were important attributes; 2) consumers value the hierarchical importance of various food attributes; 3) attributes of sorghum products: "Nasi Bakar and Nasi Bento" that affect high school students as young consumers; 4) attributes of a product play an important role as a medium to convey product value to consumers

    MEMBUKA PASAR PRODUK ENTREPRENEURSHIP BERBASIS SORGUM DI KALANGAN KAUM MUDA TERPELAJAR

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    Developing an entrepreneurial spirit and motivation to produce graduates who can create jobs must be done continuously through an education program, starting from high school to the younger generation of educated people, continuing to tertiary institutions. One of the potential entrepreneurial products is sorghum as an alternative food. The purpose of the activity is to foster an entrepreneurial spirit, increase knowledge about digital-based alternative food sorghum, create the next generation that can increase food diversification based on sorghum, and support the Food National self-reliance. The implementation method begins with preparing sorghum materials and products, materials, and preparation of online activities. Continued implementation, evaluation of activities, reporting, and publication. Participants are students of SMA GIKI 2 Surabaya. The results of the action: participating students understand the concept and development of entrepreneurship in the industrial era 4.0, identify new business development, develop motivation and organize entrepreneurship, and develop sorghum products as alternative food and various entrepreneurial products, business strategies in the industrial era 4.0, business feasibility studies, and can develop entrepreneurial and profitable work plans

    Antimicrobial Test Of “Tutup” Flowers (Macaranga Tanarius (L.) Mull.arg.)

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    Preservation “siwalan” sap in Lamongan done in two ways, namely by the addition of lime solutionand by addition of liquid of “tutup” flowers. “Tutup” flowers ((Macaranga tanarius (L.) Mull.Arg.) (nameof Lamongan district) is included in the family Euphorbiaceae. Sugar is produced from the sap with liquidof “tutup” flowers preservative have better quality than the other sap preservative. The results also showedthat the sap with liquid of “tutup” flowers preservative have a longer shelf life, with a fewer the number oftotal microbes. Therefore, it needs to be studied a potential “tutup” flowers extract as an anti‐microbialmaterial. The purpose of this study is as follows: (1) to know and effectiveness test of “tutup” flowers preservativeagainst pathogenic microorganisms and food destroyer, (2) to determine part of “tutup” plantswhich potentially as a preservative, and (3) to determine the minimum concentration of preservative withContact Method.The results showed the following: (1) Growth of Saccharomyces cerevisiae and Staphylococcus aureuscan be inhibited by liquid of “tutup” flowers, but the growth of Pseudomonas fluorecens are not inhibitedby liquid of “tutup” flowers; (2) Pseudomonas fluorecens bacterial growth can be inhibited by a solution oflime, but the growth of Staphylococcus aureus and the Saccharomyces cereviseae not inhibited by a solutionof lime; (3) Inhibited the growth of Staphylococcus aureus by addition of “tutup” plant leaves extractwith concentration 30 % and “tutup” plant flowers extract with 20% and 30% concentration, inhibited thegrowth of Pseudomonas fluorecens by addition of “tutup” plant leaves and flowers with 20% and 30% concentration,whereas inhibited the growth of Saccharomyces cereviceae by the addition of leaf extract of“tutup” plant with a concentration of 20% and 30% and a flower extract of “tutup” plant with a minimumconcentration of 10%; and (4) furthermore used flower extract of “tutup” plant with concentration of atleast 20% can inhibited the growth of Staphylococcus aureus, Pseudomonas fluorecens, and Saccharomycescereviceae

    Characteristics Of Purse‐cowpea Composite Flour Biscuits On Different Types Of Packaging During Storage

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    Purse (Xanthosoma sagitifolium) is one type of tubers that have the potential for an alternative as a foodsource. Innovation for product needs to be done to exploit the potential of the purse. One form of theproducts that can be an alternative is purse biscuit. It is expected that purse biscuit will have a higher economicvalue. To improve nutrition in high‐carbohydrate purse then added cowpea flour to increase theprotein content in biscuits. Based on this background, this study aims to determine the character of thepurse‐cowpea composite flour biscuits, as well as knowing the shelf life\u27s biscuits in various types of packagingmaterials. Results showed treatment‐selected purse‐cowpea composite flour in the composition 50%purse flour and 50% cowpea flour. While the flour formula to made biscuit products are selected on compositeflour of 60% purse‐cowpea flour and 40% wheat flour. While that\u27s flour formula have characteristics,namely: 2,790% Moisture content, 1,627% ash content, 50,080% carbohydrate content, 6,580% proteincontent, fat content 35,113%, and 210,030% raise power. Based various types of packaging(polypropilene plastic, polyethilene plastic, and aluminum foil) during product\u27s storage, the selectedtreatment results obtained using the storage of aluminum foil with a total expected value 7,06 with assessmentcriteria are moisture content, ash content, carbohydrate content, protein content, fat content, andTPC

    Teknologi Pengolahan Mi Sehat pada Ibu PKK Desa Wedoroklurak Kecamatan Candi Kabupaten Sidoarjo

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    Mi banyak dikonsumsi sebagai alternatif pengganti nasi yang sangat disukai anak-anak. Ditinjau dari kandungan nutrisinya, nilai gizi mi tergolong rendah karena hanya sebagai sumber karbohidrat. Untuk itu diperlukan fortifikasi pada produk mi agar nilai gizinya meningkat. Sayuran, buah dan ikan mempunyai potensi untuk ditambahkan pada produk mi, karena jenisnya yang cukup banyak dan mengandung vitamin, mineral, serat pangan dan protein yang sangat diperlukan untuk meningkatkan gizi. Sebagai penyedia pangan keluarga, ibu rumah tangga berperan penting untuk menyediakan makanan yang bergizi, sehat dan bersih, sehingga diperlukan pengetahuan dan teknologi pengolahan mi sehat tanpa menggunakan bahan tambahan pangan. Tujuan kegiatan ini adalah untuk meningkatkan pengetahuan dan ketrampilan ibu rumah tangga tentang pengolahan mi sehat secara tepat guna, serta memberikan pilihan produk olahan untuk berwirausaha. Peserta kegiatan ini adalah ibu-ibu PKK Desa Wedoroklurak, Kecamatan Candi, Kabupaten Sidoarjo. Setelah kegiatan selesai, sebanyak 90% ibu menyatakan bahwa telah memahami proses pembuatan mi sehat, dan sebanyak 90 % ibu menyatakan tertarik untuk membuat mi sehat. Semua ibu tertarik untuk membuat mi sehat dan menyajikannya sebagai menu keluarga, dan hanya ada seorang ibu yang tertarik untuk mencoba berwirausaha mi sehat ini sebagai pengembangan industri mi kering yang sudah digelutinya

    Pelatihan Pengolahan dan Pengemasan Keripik Buah

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    The purpose of this community service is to provide solutions through providing tools and training for processing and packaging fruit chips in Gelangsar Village, Gunungsari, West Lombok. This training activity is one of Kosabangsa's programs for 2023. Participants in this training consist of village owned enterprises and farmer groups totalling 26 people. The method used in this service is socialization and training related to technology and innovation in processing and packaging fruit chips. The results of implementing community service through questions and answers and discussions are that the community strongly agrees with the training on processing and packaging fruit chips because it can increase understanding, skills and new, more innovative business ideas to improve the economy of Gelangsar village residents. Through this training, the community has new insights regarding the latest technology and innovation in processing chips from post-harvest fruit and packaging them so that they are durable and long-lasting. The continuation of this program is related to product marketing assistance which will collaborate with various related parties such as Business and Technology Incubator of Universitas Islam Al-Azhar and Nusa Tenggara Barat Mall. The impact of this program is the local people are able to increase their income through the training

    PROPORSI MOCAF DAN TEPUNG LARUT DENGAN PENAMBAHAN MALTODEKSTRIN PADA PENGOLAHAN COOKIES

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    Cookies is snacks made from wheat flour. Wheat flour contains gluten which cannot be consumed by people with celiac diseases and autism. MOCAF is a modification of cassava flour that changes functional properties and can be used to substitute wheat flour. The use of MOCAF produces cookies that are hard-textured, so it is necessary to add arrowroot flour. Arrowroot flour was chosen because it contains low calories and non-gluten. Maltodextrin was used as maker crispy and binder ingredients. The research aimed were to determine the effect of MOCAF and arrowroot flour proportion and maltodextrin addition to the cookies characteristics, and determine the best alternative cookies processing. This research used factorial randomized block design with two factors. First factor was MOCAF and arrowroot flour proportion (T) with three levels (T1=100%:0%, T2=95%:5%, T3=90%:10%) and second factor was maltodextrin concentration (M) with three levels (M1=2%, M2=4%, M3=6%). Parameters research were proximate analysis, calories, yield, ability to swell, and organoleptic properties. The alternative selection used Expectation Value method. The results showed that there were no interactions between treatments on all research parameters, T treatment was significantly different on all organoleptic parameters, M treatment was significantly different on yield, fat and carbohydrate content, organoleptic properties, and the chosen treatment was T2M3 with expectation value was 8.21. Keywords: arrowroot flour, maltodextrin, MOCAF, non-gluten cookie

    Pengembangan Usaha Produk Brownies Ubi Jalar untuk Meningkatkan Ekonomi Masyarakat Sekitar Pondok Pesantren Cepokolimo Mojokerto

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    Pengembangan usaha produk ubi jalar pada masyarakat sekitar Pondok Pesantren Cepokolimo bertujuan menjadikan mitra masyarakat non produktif mampu menghasilkan produk olahan ubi jalar yang bernilai ekonomi, sehingga dapat meningkatkan penghasilan keluarga, serta mendukung pengembangan Desa Cepokolimo sebagai kawasan wisata. Kegiatan dilakukan dengan metode: penyuluhan dan praktik pembuatan produk olahan ubi jalar berupa brownies ubi jalar, penyuluhan manajemen keuangan khususnya perhitungan harga pokok produksi, laba, dan harga jual, penyuluhan promosi dan pemasaran produk secara offline dan secara online, desain kemasan produk brownies ubi jalar. Manfaat kegiatan ini adalah: 1) Meningkatnya pengetahuan dan kemampuan mitra terhadap pengembangan diversifikasi produk olahan ubi jalar, adanya desain kemasan yang memiliki nilai jual lebih dan pelabelan produk yang memenuhi syarat label produk pangan; 2) Meningkatnya pengetahuan dan pemahaman mitra terkait manajemen keuangan sederhana; 3) Meningkatnya pengetahuan dan pemahaman mitra terkait pemasaran baik secara offline maupun secara online dengan digital marketing, sehingga dapat mengelola pemasaran produknya dengan lebih baik. Dari kegiatan ini pengetahuan dan keterampilan masyarakat dalam pembuatan produk olahan brownies ubi jalar meningkat, masyarakat paham bagaimana menghitung harga pokok produksi, laba, dan harga jual, serta memahami promosi dan pemasaran secara offline dan secara online

    Product and Process Modularity Design pada Industri Pangan (Studi Kasus pada Industri Es Krim)

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    Meningkatnya kebutuhan pangan mendorong pertumbuhan industri pangan untuk terus berkembang menjadi semakin besar. Perkembangan tersebut ditunjang oleh keinginan dan kebutuhan pelanggan yang senantiasa berubah dari waktu ke waktu. Keinginan dan kebutuhan pelanggan yang semakin beragam tersebut menuntut perusahaan untuk mampu menghasilkan produk yang bervariasi. Permintaan terhadap variasi produk akhir yang beragam memberikan peluang untuk menerapkan konsep mass customization pada industri pangan. Oleh karena itu perlu dikembangkan desain sistem yang tepat. Salah satu strategi yang dapat digunakan adalah strategi modularisasi. Pada penelitian ini dilakukan desain produk dan desain proses dengan menggunakan konsep modularisasi pada industri pangan, khususnya industri es krim, dengan menggunakan konsep pleasurable design. Konfigurasi produk menggunakan conjoint analysis, selanjutnya jenis modul ditentukan menggunakan metode DEMATEL. Selain itu juga dikembangkan model biaya untuk menentukan biaya pembuatan modul dan produk yang bervariasi dengan model Time Driven Activity Based Costing. Selanjutnya berdasarkan nilai utilitas produk dan biaya produksi ditentukan product value dari masing-masing varian produk. Hasil Penelitian menghasilkan enam atribut pembentuk konfigurasi produk, yaitu rasa dan tekstur (aspek functionality), bahan kemasan dan bentuk (aspek usability), serta manfaat kesehatan dan penampilan (aspek pleasure). Berdasarkan nilai kepentingan atribut dapat diketahui bahwa atribut memiliki nilai kepentingan yang paling tinggi adalah rasa. Berdasarkan analisis keterkaitan antar atribut diperoleh tiga jenis modul yang harus disediakan, yaitu modul pasta es krim, modul pengemas, dan modul penampilan. Hasil perhitungan biaya menunjukkan biaya pembuatan per varian modul maupun per varian produk besarnya tergantung dari karakteristik yang melekat pada modul maupun produk tersebut. Varian produk yang memiliki product value tinggi adalah produk yang mempunyai nilai utilitas yang tinggi, namun biaya produksinya relatif rendah. Selanjutnya dilakukan optimasi pada tiga produk dengan nilai tertinggi untuk menentukan jumlah produk yang harus disediakan untuk setiap varian produk. ======================================================================================================================== The increasing need for food encourages the growth of the food industry to continue to grow even more significant. This development support by the desires and needs of customers who are constantly changing from time to time. The increasingly diverse wants and needs of customers require companies to be able to produce varied products. Demand for a variety of end product variations provides opportunities to apply the concept of mass customization in the food industry. Therefore, it is necessary to develop an appropriate system design. One strategy that can use is modularization. In this research, product and process design carried out using the concept of modularization in the food industry, especially the ice cream industry, using the idea of pleasurable design. Product configuration used conjoint analysis, then the type of module is determined using the DEMATEL method. It also developed a cost model to determine the cost of making modules and products that varied with the Time-Driven Activity-Based Costing model. Furthermore, based on the product's utility value, and the production cost, the product value of each product variant was determined. The results of the study produced six attributes forming the configuration of the product, namely taste and texture (functionality aspects), packaging materials, and shape (usability aspects), as well as health benefits and appearance (pleasure aspects). Based on the importance value of attributes, it can show that the attribute has the highest importance value is taste. Based on the analysis of the linkages between the attributes obtained, three types of modules must provide, namely the ice cream module, the packaging module, and the appearance module. Cost calculation results showed the production cost for each module variant, and the product variant depends on the characteristics inherent in the module or product. Product variants with high production value are products with high utility values, but the production costs are relatively low. Furthermore, optimization was performed on the three products with the highest value to determine the number of products that must provide for each product variant

    MEMBUKA PASAR PRODUK ENTREPRENEURSHIP BERBASIS SORGUM DI KALANGAN KAUM MUDA TERPELAJAR

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    Developing an entrepreneurial spirit and motivation to produce graduates who can create jobs must be done continuously through an education program, starting from high school to the younger generation of educated people, continuing to tertiary institutions. One of the potential entrepreneurial products is sorghum as an alternative food. The purpose of the activity is to foster an entrepreneurial spirit, increase knowledge about digital-based alternative food sorghum, create the next generation that can increase food diversification based on sorghum, and support the Food National self-reliance. The implementation method begins with preparing sorghum materials and products, materials, and preparation of online activities. Continued implementation, evaluation of activities, reporting, and publication. Participants are students of SMA GIKI 2 Surabaya. The results of the action: participating students understand the concept and development of entrepreneurship in the industrial era 4.0, identify new business development, develop motivation and organize entrepreneurship, and develop sorghum products as alternative food and various entrepreneurial products, business strategies in the industrial era 4.0, business feasibility studies, and can develop entrepreneurial and profitable work plans
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