Penerbit: Jurusan Teknologi Hasil Pertanian
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STRATEGI PEMASARAN JAMUR TIRAM (Pleurotus Ostreatus) (Studi Kasus: Usaha Jamur Tiram Kus Mushroom di Kecamatan Seputih Surabaya Kabupaten Lampung Tengah) THE MARKETING STRATEGY OF OYSTER MUSHROOM (Pleurotus Ostreatus) (Case Study: Kus Mushroom Oyster Mushroom Business, in Seputih Surabaya District, Lampung Tengah Regency)
Oleh: Fitriana, Elly, Suroso, Erdi, Nur, Muhammad
Kus Mushrooms is a business that produces oyster mushrooms. This study aims to analyze internal and external factors that influence the marketing strategy of Kus Mushroom oyster mushrooms, formulate alternatives, and determine marketing strategy priorities for Kus Mushroom oyster mushrooms. The stud...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 2 No. 2 (2023); 326-340
PENDUGAAN MASA SIMPAN UDANG KEMAS BERBUMBU PADA SUHU DINGIN DENGAN METODE ARRHENIUS SHELF LIFE OF SPICED PACKED SHRIMP AT COLD TEMPERATURES WITH ARRHENIUS METHOD
Oleh: Kuncoro, Bagus Wahyu, Kustyawati, Maria Erna, Koesoemawardani, Dyah
Vannamei shrimp (Litopenaeus vannamei) are easily damaged after harvesting. Processing shrimp in a variety of ways, including dried and frozen whole, processed heads, and peeled. Immersty of things into seasoning liquid, which can result in seasoned instant shrimp products. The purpose of this stu...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 2 No. 2 (2023); 241-249
PENGARUH PERBANDINGAN TEPUNG MOCAF (Modified Cassava Flour) DAN TAPIOKA SEBAGAI BAHAN PENGISI TERHADAP SIFAT KIMIA, FISIK, DAN SENSORI NUGGET IKAN BAJI-BAJI (Grammoplites Scaber)
Oleh: Jayanti, Khoti, Suroso, Erdi, Astuti, Sussi
Mocaf flour and tapioca have potential as a filler to produce baji-baji fish nuggets. The purpose of this study was to determine the effect of adding mocaf flour and tapioca on chemical, physical and sensory characteristcs of baji-baji fish nuggets, and to obtained the best ratio of mocaf flour and ...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 2 No. 2 (2023); 250-263
PENGARUH PENAMBAHAN DAUN MINT (Mentha piperita L.) DAN DAUN STEVIA (Stevia rebaudiana) TERHADAP KARAKTERISTIK SENSORI TEH CELUP DAUN KELOR (Moringa oleifera)
Oleh: Murhadi, Murhadi, Eriska, Sovia, Nur, Muhammad
This study aims to determine the effect of the addition of mint leaves and stevia leaves and their interactions on the sensory characteristics of Moringa leaf tea bags. This study was arranged in a complete randomized block design (CRBD) with two factors in 2 replications. The first factor was the c...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 2 No. 2 (2023); 264-271
ANALISIS SIKAP KONSUMEN TERHADAP ATRIBUT PRODUK KOPI RIGIS (Studi Kasus: BUMDES Kampung Kopi Rigis, Pekon Rigis Jaya, Kecamatan Air Hitam, Kabupaten Lampung Barat)
Oleh: Arisandi, Dimas Ferdian, Al Rasyid, Harun, Hasanudin, Udin
Kampung Kopi is a company that runs in processing various types of coffee products, with the name of the product is Kopi Rigis. Kopi Rigis is a ground coffee product that is still developing with product distribution still limited to certain areas. Therefore, this research was conducted to determine...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 2 No. 2 (2023); 284-296
KARAKTERISTIK FISIK DAN SENSORI LIP BALM DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA (Hylocereus polyrhizus) DAN MINYAK ALPUKAT (Persea americana) SEBAGAI PELEMBAB BIBIR
Oleh: Khasanah, Al, Murhadi, Murhadi, Hidayati, Sri
Lip balm is a formulation that is applied to the lips to prevent dryness and protect against adverse environmental factors. In this study, lip balm was made from natural ingredients, dragon fruit peel extract and avocado oil, to determine the effect of dragon fruit peel concentration and avocado oil...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 2 No. 2 (2023); 272-283
PENGARUH LAMA WAKTU PEREBUSAN BIJI LABU KUNING TERHADAP SIFAT SENSORI DAN AKTIVITAS ANTIOKSIDAN PADA MINUMAN FERMENTASI YOGHURT BOILING TIME EFFECT OF PUMPKIN SEEDS ON SENSORY PROPERTIES AND ANTIOXIDANT ACTIVITY IN FERMENTED YOGHURT DRINKS
Oleh: Zakaria, Denny, Zuidar, Ahmad Sapta, Sartika, Dewi
The purpose of this study was to determine the effect of boiling pumpkin seeds on the sensory properties and antioxidant activity of yoghurt. The study was structured using a 4 × 4 Latin Rectangle Design (RBSL) with a factor of boiling time of pumpkin seeds as much as 4 treatment levels, 4 minute...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 2 No. 2 (2023); 297-309
KARAKTERISTIK FISIK DAN SENSORI TEH CELUP DAUN KERSEN (Muntingia calabura L.) DENGAN PENAMBAHAN BUNGA MELATI (Jasminum sambac L.) DAN KULIT KAYU MANIS (Cinnamomum burmannii) PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF KERSEN (Muntingia calabulara L.) TEA BAG WITH THE ADDITION OF JASMINE FLOWER (Jasminum sambac L.) AND CINNAMON SKIN (Cinnamomum burmannii)
Oleh: Pertiwi, Vera, -, Murhadi, Hidayati, Sri
Kersen leaves are a herbal plant that has various health benefits, especially as a medicine for diabetes sufferers. Kersen leaves can be processed into tea bags, but they still have sensory deficiencies in terms of color, aroma and taste. This research aims to determine the effect of adding jasmine ...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 3 No. 1 (2024); 1-12
KAJIAN FORMULASI EKSTRAK BUNGA TELANG (Clitoria ternatea) TERHADAP AKTIVITAS ANTIOKSIDAN PADA MINUMAN FUNGSIONAL STUDY OF BUTTERFLY PEA FLOWER (Clitoria ternatea) EXTRACT FORMULATION ON ANTIOXIDANT ACTIVITY IN FUNCTIONAL BEVERAGES
Oleh: Kurniadi, Aan, Sartika, Dewi, Herdiana, Novita
Butterfly pea flower is one of the flowers that can be used as an ingredient in making functional drinks. This research aims to determine the best formulation of a combination of functional drink treatment of butterfly pea flower with the addition of different butterfly pea flower extracts and to de...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 3 No. 1 (2024); 13-28
KARAKTERISTIK BIODEGRADABLE FILM BERBASIS SERAT SELULOSA ECENG GONDOK (Eichhornia Crassipes (Mart.) Solms) DENGAN PENAMBAHAN GLISEROL DAN CARBOXY METHYL CELLULOSE (CMC) CHARACTERISTICS OF BIODEGRADABLE FILM BASED ON CELLULOSE FIBER HYACINTH (Eichhornia Crassipes (Mart.) Solms) WITH ADDITION OF GLYCEROL AND CARBOXY METHYL CELLULOSE (CMC)
Oleh: Affanti, Renita, -, Zulferiyenni, Nurainy, Fibra
Hyacinth contains 60% cellulose which can be used as raw material for making biodegradable film. This study aims to determine the addition of glycerol and CMC concentrations to the biodegradable film characteristics of hyacinth cellulose fibers and to obtain the best treatment according to the Japan...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 3 No. 1 (2024); 29-42