Aktivitas Antioksidan Makaroni Beras Hitam dan Kacang-Kacangan Berpigmen Metode Cold Extrusion

Penelitian ini dilakukan untuk mengetahui potensi antioksidan dari makaroni beras hitam dan kacang-kacangan berpigmen sebagai pangan fungsional. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 ulangan. Parameter yang dianalisis meliputi total fenolik, total flavonoid, aktivitas antioksidan metode DPPH, aktivitas antioksidan metode FRAP, kualitas masak makaroni, dan uji organoleptik. Data hasil diolah menggunakan analysis of variance (ANOVA) dengan taraf signifikansi 5%, apabila terdapat perbedaan akan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Hasil uji organoleptik berupa uji hedonik diolah menggunakan uji Kruskal-Wallis, apabila terdapat perbedaan akan dilanjutkan dengan uji Mann-Whitney. Data ditampilkan dalam bentuk rata-rata ± standar deviasi. Hasil penelitian menunjukkan bahwa produk makaroni setelah dilakukan proses perebusan menjadi makaroni matang, terjadi penurunan total fenolik, total flavonoid, dan aktivitas antioksidan metode FRAP dari masing-masing makaroni kombinasi. Sedangkan aktivitas antioksidan metode DPPH dari makaroni kombinasi beras hitam dengan kacang merah, kacang hijau, atau kacang tolo menunjukkan peningkatan setelah perebusan. Berdasarkan hasil penelitian masing-masing makaroni kombinasi memiliki karakteristik kualitas masak yang berbeda dilihat dari parameter pengembangan volume, peningkatan berat, dan cooking loss. Berdasarkan uji organoleptik makaroni matang kombinasi beras hitam dengan kacang merah, kacang hijau, atau kacang tolo tidak berbeda secara signifikan ditinjau dari parameter warna, kelembaban, tingkat kekerasan, kekenyalan, kelembutan di mulut, rasa, dan penerimaan keseluruhan

Pengembangan Strategi dan Kelayakan Usaha pada Industri Farmasi lokal dalam Menghadapi Persaingan Usaha di PT Bouti Usabda Farma, Solo

Pharmaceutical industry in Indonesia has made progress and the development of a high around 12-13% in 2013. With high growth indirectly lead to intense competition among the entrepreneurs engaged in this field, especially in the area of Solo, Central Java. Solo City is not a big city like Jakarta, but the competition between the pharmaceutical industry that large, medium and small so large, both in terms of product to service. PT Bouti Usabda Farma is a company engaged in the pharmaceutical field for 21 years since 1992 and now has experienced new growth after the year 2009 the company experienced a split in the internal management. Now the company has only 4 pharmacies courses, where earlier there were 12 pharmacies owned. The purpose of this study is to analyze the problems experienced PT Bouti Usabda Farma, to identify the factors which become obstacles in the face of competition and finding ways for business development and feasibility PT Bouti Usabda Farma. Assessment methods used in this study using the Internal Factor Evaluation (IFE), External Factor Evaluation (EFE), Strengths, Weaknesses, Opportunities and Threats (SWOT), Quantitative Strategic Planning Matrix (QSPM), Payback Period (PBP) and Break Event Point (BEP). Internal factors are the main problem lies in the lack of Human Resources (HR) power, while the external factors are the biggest threat is the number of similar companies. Farma PT Bouti Usabda lies in quadrant V position and medium flats. Alternative strategies that can be used is the utilization of marketing, technology and capital for business development plan. Judging from the financial side, the company is able to perform in a payback period of 4 years, so the company is worth to be developed

Strategi dan Prospek Pengembangan Industri Produk Olahan Minyak Pala dalam rangka Pemberdayaan Masyarakat di Kabupaten Bogor

Nutmeg oil is one of essential oil products of economically important nutmeg commodities. Many of nutmeg oil’s product were used for food’s industry, such as astringent, cosmetics, soap, and medicines. The objectives of this research, were to get a good quality nutmeg oil as raw material for nutmeg oil’s downstream industry, to analize the feasibility of the construction of the industry, and to formulate developing strategy of nutmeg oil’s downstream industry in Bogor Regency. The data were collected by experts use exponential comparisons method (MPE) to choose appropriate destilation method of nutmeg oil, a product that will be develop in Bogor and also potential location to develop the industry’s fabric. To know appropriate strategy to empower the Bogor Regency’s society by means of the industry, first it was necessary to know the position of downstream industry using strengths, weaknesses, opportunities and threats (SWOT) analysis and to formulate appropriate strategy using Analytical Hierarchy Process (AHP). The appropriate destilation method of nutmeg oil that were choosen by experts is direct steam method, the product that were choosen by experts is cosmetic’s product, and the potential location is Ciomas Regency. Based on feasibility analysis nutmeg oil downstream industry has potencial prospect in Bogor Regency. Market aspect shows that the industry is very needed in Bogor.  The human resource aspect also shows that there are a lot of productive ages that can be required in the industry. Financial aspect signed that investation of the industry bring profit based on Net Present Value (NPV) that is Rp. 4.362.473.952, Internal Rate of Return (IRR) 47,2% per year with discount rate 16,5% and 8% per year, Payback Period (PBP) 11,5 month, and Benefit/Cost (B/C) ratio 1,11. SWOT analysis showed that nutmeg oil downstream industry located at second quadrant. It means that the industry supported aggressive strategy, and by used this analysis we can formulate seven alternative strategies. The appropriate strategy to empower The Bogor  Regency’s society by means cosmetic’s industry is extensification of nutmeg area and corporate community relationship

Penentuan Struktur Tiga Dimensi dan Profil Hasil Hidrolisis Protein Alergen Arginin Kinase Secara in silico

Alergi pangan ialah suatu reaksi hipersensitivitas melalui mekanisme imunologis setelah terpapar alergen dari suatu bahan pangan. Arginin kinase dengan kode alergen (Pen m 2) merupakan alergen yang terdapat di bahan pangan udang windu (Penaeus monodon) dan dapat memicu terjadinya alergi. Tujuan dari penelitian ini untuk mendapatkan struktur tiga dimensi dan mendapatkan profil hidrolisat arginin kinase secara in silico. Metode penelitian dengan tahap pertama ialah pencarian identitas dan karakteristik fisikokimia arginine kinase berupa family, berat molekul, nilai pI teoritis, nilai grand average of hidropathicity (GRAVY) dan indeks kestabilan. Selanjutnya tahap kedua ialah penentuan struktur tiga dimensi. Tahap ketiga ialah memprediksi profil hasil hidrolisis protein alergen arginin kinase secara enzimatis (pepsin, tripsin dan kimotripsin) dan non-enzimatis (asam format). Hasil dari penelitian ini menjelaskan bahwa Pen m 2 merupakan family ATP:guanido phosphotransferase dengan pola kinase fosfagen. Struktur tiga dimensi Arginin kinase (Pen m 2) memiliki hasil identitas sekuens 96,91% dan nilai Ramachandran favoured ialah 97,18%. Hidrolisis arginin kinase menggunakan enzim pepsin, kimotripsin dan tripsin menghasilkan peptida terpanjang 11 asam amino (berat molekul 1210 Da), sehingga menunjukkan penurunan alergenisitas arginin kinase (Pen m 2). Hidrolisis menggunakan asam format menghasilkan peptida terpanjang ialah 69 asam amino (berat molekul 7590 Da) yang masih berpotensi alergenik

Strategi Pengembangan Bisnis Restoran Makassar Berbahan Baku Hasil Ternak dalam Mendukung Penyediaan Makanan Sehat (Studi Kasus di Restoran Marannu dan Karebosi Kelapa Gading)

Bisnis restoran adalah usaha komersial yang harus dilandasi rasa keinginan mendapatkan keuntungan tertentu, sehingga dalam pelaksanaannya selalu menghitung untung-ruginya dan pada akhirnya mengharapkan keuntungan. Tujuan penelitian: (1) mengidentifikasi faktor internal dan eksternal restoran menu makanan khas makassar, yang dapat memengaruhi perkembangan bisnis restoran; (2) menyusun strategi bisnis restoran menu makanan khas Makassar; (3) menganalisis kepuasan konsumen yang sudah menjadi pelanggan restoran dengan menu makanan khas Makassar. Lokasi penelitian dilaksanakan di Restoran Khas Makassar Marannu dan Karebosi Kelapa Gading. Metode analisis data yang digunakan adalah Metode Matriks EFE (External Factor Evaluation) dan IFE (Internal Factor Evaluation), Analisis IE (Internal External), SWOT (Strengths, Weakness, Opportunities and Threats), Customer Satisfaction Index (CSI) dan Importance Performance Analysis (IPA). Posisi matriks IE menunjukkan posisi strategi pertumbuhan dan stabil, strategi pertumbuhan ini didesain untuk mencapai kondisi pertumbuhan penjualan, pertumbuhan keuntungan dan pertumbuhan aset. Usaha yang dapat dilakukan adalah penetrasi pasar dan pengembangan usaha. Dari analisis SWOT didapatkan strategi pengembangan restoran makanan khas Makassar, yaitu (1) meningkatkan produktivitas, (2) meningkatan pelayanan, (3) meningkatkan efisiensi waktu dan pengadaan bahan baku, (4) meningkatkan volume penjualan dengan efektifitas pemasaran, (5) mempertahankan dan menjaga mutu produk yang dihasilkan, (6) meningkatkan loyalitas pelanggan, (7) meningkatkan teknologi produksi dan mutu produk, dan (8) memperbaiki mutu Sumber daya manusia (SDM). Hasil skor CSI 0,92 menunjukkan bahwa tingkat indeks kepuasan pelanggan terletak pada 0,81-1,00, berarti pelanggan merasa sangat puas terhadap restoran makanan khas Makassar; dan hasil skor IPA 4,665, yaitu sangat penting bagi konsumen. Secara garis besar terlihat bahwa kinerja pelayanan restoran makanan khas Makassar yang diberikan telah sesuai dengan apa yang diharapkan konsume

Peranan Teknologi Proses Pengolahan Pangan dalam Penurunan Alergenisitas Kerang-kerangan: Meta-analisis

Shellfish is widely consumed globally, one of the main reasons is because it contains good nutrition for health. The increased consumption also leads to adverse health problems such as food allergy. Food allergy is hypersensitivity reaction of the immune system caused by consumption or exposure to food. Various food processing methods has been proven to alter shellfish allergenicity with different effectiveness. This study aims to determine the most effective processing method to reduce shellfish allergenicity through meta-analysis. In total of 19 articles were obtained using PRISMA diagram, with publication year range 2006-2020. Data were analyzed to determine Standardized Mean Difference (SMD) with 95% confidence interval. Moist heating, high hydrostatic pressure, irradiation, and ultrasound processing have significant effect (p < 0,05) in reducing shellfish allergenicity. Meanwhile, boiling and roasting processing did not have a significant effect. Based on the results of the meta-analysis, high hydrostatic pressure is the most effective method in reducing shellfish allergenicity because it has the highest effect size value with -7,25 (95% CI: -9,11 s.d. -5,4; p < 0,00001).   Keywords: allergenicity, food processing, meta-analysis, shellfis

Kajian Tingkat Penerapan Manajemen Mutu pada UMKM Pengolah Ikan Pindang Tradisional dan Higienis di Kabupaten Bogor

Boiled fish is a processing of fishery products that have great potential because of high public demanding. UMKM Cindy Group is a small and medium enterprise in Bogor regency who wished that their product could be competitive, so that the application of quality management is required. The objectives of this research were: (1) to identify the level of quality management implementation at traditional and hygienic boiled fish SMEs as well as; (2) to analyze the relation of the level of quality application to the performance of traditional and hygienic boiled fish SMEs. The method used was descriptive analysis; trend analysis (financial performance: Net Profit Margin (NPM), Return on Investment (ROI), Return on Equity (ROE) and non-financial performance (number of training, production volume, number of customers); and discriminant analysis. Sampling technique for filling questionnaire was purposive sampling. The results of the study found that the level of application of quality management system at traditional boiled fish was at the level between Quality Control Operator (OQC) and Foreman Quality Control (FQC), while hygienic cleansing was at the level between Statistic Quality Control (SQC) and Total Quality Management (TQM). The result of discriminant analysis show that the level of SMM implementation has an effect on the company performance of UD Cindy Group that was seen from sig value <0.05. On hygienic displacement had an increasing trend of non-financial performance and higher on the average of the last three years compared with traditional boiled fis

Kelayakan Usaha Budi Daya Rumput Laut Kappaphycus Alvarezii dengan Metode Longline dan Strategi Pengembangannya di Perairan Karimunjawa

The most widely cultivated seaweed in aquatic Karimunjawa is Kappaphycus alvarezii, because low venture capital, high market demand, low-cost production technology, production cycle is short, post-harvest handling is easy, and simple as well as market share is still open. This study aims to (1) Evaluate the feasibility of seaweed cultivation; (2) Identify factors that influence internal and external business seaweed cultivation; (3) Develop appropriate strategies in business development efforts to the cultivation of seaweed. Financial data were analyzed according to the criteria value NPV, B/C ratio, IRR, PBP, and BEP. Identification of environmental factors was evaluated by IFE dan EFE matrix, mapped to the IE matrix to view the company's position. Strategy formulation with SWOT and QSP matrix. The result of feasibility analysis showed that seaweed cultivation efforts with longline method financially profitable and feasible. This was indicated by a positive NPV value of 30.81 million rupiah; B/C ratio (2.69), IRR (47.58%); PBP 1.61 years; BEP 13.23 million rupiah or sales of 1,474 kg of dried seaweed. With a total score value of the internal-external matrix of 2.52 and 2.83. The combination of these two values indicates that the position of the business lies in V cells or growth strategies. The most appropriate strategies are the empowerment of members and business groups to increase their business, and increased cultivation of technical skills for the improvement of product quality. These three strategies can be implemented simultaneously as mutually supporting one another

Strategi Peningkatan Konsumsi Ikan di Kota Depok, Jawa Barat

Indonesia memiliki potensi ikan yang melimpah, tetapi tidak diikuti dengan tingkat konsumsi ikan dalam negeri yang tinggi. Dalam hal ini, perilaku, persepsi dan preferensi konsumen menjadi penting untuk diketahui. Tujuan penelitian ini menganalisis pola konsumsi ikan di masyarakat, menganalisis persepsi masyarakat terhadap produk ikan, mengidentifikasi preferensi masyarakat terhadap ikan dan menyusun strategi pengembangan peningkatan konsumsi ikan.  Metode dalam kajian menggunakan analisis deskriptif dan analisis logit. Responden dalam kajian berjumlah 120 responden anggota rumah tangga. Hasil kajian menunjukkan pola yang meningkat seiring dengan semakin bertambahnya usia. Pilihan konsumsi ikan dalam bentuk segar mengalami pergeseran menjadi bentuk olahan seiring dengan meningkatnya pendidikan konsumen. Preferensi masyarakat terhadap ikan secara umum menunjukkan pola preferensi yang homogen. Hasil analisis logit dan uji khi kuadrat menunjukkan bahwa hanya terdapat satu faktor yang paling dominan mempengaruhi konsumen untuk mengkonsumsi ikan, yakni usia. Strategi pengembangan produk yang perlu dilakukan adalah mendekatkan ikan segar yang bermutu baik kepada masyarakat dan pengembangan produk olahan ikan bakso ikan, nugget ikan dan ikan kaleng, pengenalan ragam produk olahan dengan media yang tepat, serta mendekatkan ikan kepada masyarakat dengan harga terjangka