Garuda - Garba Rujukan Digital

Menilai Tingkat Religiusitas dan Pengetahuan pada Perilaku Beli Generasi Muda Terhadap Produk Pangan Halal Purnasari, NUrwulan; Hasyim, Fuad; Sabarisman, Iman
BISNIS Vol 6, No 2 (2018): BISNIS: Jurnal Bisnis dan Manajemen Islam
Publisher : Fakultas Ekonom dan Bisnis Islam Institut Agama Islam Negeri (IAIN) Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21043/bisnis.v6i2.4569

Halal food products are a necessity for a Muslim. However, not all food circulating in the market is halal products, so people must be smart in choosing food products. This study aims to determine the relationship between knowledge and the level of religiosity of young people towards the decision to buy halal food products. Based on the sample of young people from various universities in the Yogyakarta and Surakarta areas the results showed that the level of religiosity and knowledge about halal food products had an influence on purchasing decisions for halal products, except that the level of religiosity had a higher influence. This shows that the level of religiosity is an important factor that needs to be considered especially in promoting halal food products.

Analisis Deskriptif dan Perilaku Konsumen Bar Chocolate di Yogyakarta Iman Sabarisman; Anjar Kistia Purwaditya
Jurnal Sains dan Seni ITS Vol 8, No 2 (2019)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM), ITS

Indonesia tercatat sebagai satu-satunya negara Asia penghasil kakao terbesar. Namun, dalam hal konsumsi cokelat, Indonesia memiliki tingkat konsumsi yang masih rendah. Produsen cokelat perlu memahami karakteristik konsumen agar diperoleh penjualan yang tepat sasaran. Tujuan dari penelitian ini adalah mengidentifikasi karakteristik demografi dan psikrografi dari konsumen cokelat batang yang ada di Provinsi Daerah Istimewa Yogyakarta dan sekitarnya. Penelitian ini merupakan penelitian deskriptif dengan menggunakan metode Crosstabs Analysis dan Chi Square Test. Metode pengumpulan data dilakukan melalui pengisian kuesioner online oleh responden. Responden diperoleh dengan metode non probability sampling. Hasil penelitian ini adalah karakteristik demografi meliputi jenis kelamin (72,5% perempuan), usia (82,6% berusia 16-25 tahun), pendidikan terakhir (66,1% SMA/sederajat), dan penghasilan/uang saku per bulan (55,05% di bawah Rp 1.000.000,00). Sedangkan karakteristik psikografi dan perilaku konsumen meliputi frekuensi konsumsi (65,1% jarang mengkonsumsi cokelat), jenis cokelat batang yang disukai (37,6% milk chocolate), dan bentuk cokelat batang yang diinginkan (54,1% cokelat batang berbentuk blok).

Menilai Tingkat Religiusitas dan Pengetahuan pada Perilaku Beli Generasi Muda Terhadap Produk Pangan Halal NUrwulan Purnasari; Fuad Hasyim; Iman Sabarisman
BISNIS Vol 6, No 2 (2018): BISNIS: Jurnal Bisnis dan Manajemen Islam
Publisher : Fakultas Ekonom dan Bisnis Islam Institut Agama Islam Negeri (IAIN) Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21043/bisnis.v6i2.4569

Halal food products are a necessity for a Muslim. However, not all food circulating in the market is halal products, so people must be smart in choosing food products. This study aims to determine the relationship between knowledge and the level of religiosity of young people towards the decision to buy halal food products. Based on the sample of young people from various universities in the Yogyakarta and Surakarta areas the results showed that the level of religiosity and knowledge about halal food products had an influence on purchasing decisions for halal products, except that the level of religiosity had a higher influence. This shows that the level of religiosity is an important factor that needs to be considered especially in promoting halal food products.

PENGARUH PENGGUNAAN JENIS GULA PADA MINUMAN COKELAT TERHADAP TINGKAT KESUKAAN PANELIS Sri Wijanarti; Iman Sabarisman; Ika Restu Revulaningtyas; Anjar Ruspita Sari
JURNAL PERTANIAN CEMARA Vol 17 No 1 (2020): JURNAL PERTANIAN CEMARA (CENDEKIAWAN MADURA)
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/fp.v17i1.625

Minuman coklat adalah salah satu produk diversifikasi cokelat yang sangat disukai oleh masyarakat. Hasil servei pada 30 orang panelis menunjukkan bahwa karakteristik sensoris yang paling menentukan bagi produk minuman cokelat adalah rasa. Tingkat rasa manis dan rasa pahit yang tepat menjadi penentu tingkat kesukaan panelis. Penggunaan jenis gula yang berbeda dapat menghasilkan karakteristik sensoris minuman cokelat yang berbeda pula sehingga mempengaruhi tingkat kesukaan konsumen. Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan jenis gula pada tingkat kesukaan panelis. Pada penelitian ini dilakukan pembuatan minuman cokelat menggunakan 2 (dua) jenis gula yang berbeda, yaitu gula pasir dan gula semut. Sebanyak 15 orang panelis diminta untuk memilih salah satu diantara dua formula berdasarkan tingkat kesukaannya terhadap rasa manis, rasa pahit, rasa cokelat, rasa gurih, dan rasa keseluruhan. Hasil menunjukkan bahwa penggunaan gula pasir menghasilkan minuman cokelat dengan karakter manis lebih tinggi sehingga sensasi rasa pahit menurun. Hasil secara keseluruhan menunjukkan bahwa 60% panelis menyukai minuman cokelat yang dibuat menggunakan gula pasir. Penggunaan gula pasir pada pembuatan minuman coklat lebih ekonomis dan lebih disukai panelis.

PENGARUH SUHU DAN WAKTU PENGEPRESAN TERHADAP MUTU ORGANOLEPTIK BUBUK KAKAO SEBAGAI BAHAN BAKU MINUMAN COKLAT Satria Bhirawa Anoraga; Sri Wijanarti; Iman Sabarisman
JURNAL PERTANIAN CEMARA Vol 15 No 2 (2018): JURNAL PERTANIAN CEMARA (CENDEKIAWAN MADURA)
Publisher : Fakultas Pertanian

Minuman coklat merupakan produk yang disukai banyak orang dan memiliki dampak positif bagi kesehatan. Bahan baku minuman coklat yang paling dominan adalah bubuk kakao. Salah satu proses penting untuk menghasilkan bubuk kakao adalah pengepresan. Pengepresan merupakan proses memisahkan lemak dari nib kakao yang telah dipasta. Produk hasil pengepresan berupa bungkil kakao yang kemudian dihaluskan untuk menjadi bubuk kakao. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengepresan terhadap mutu organoleptik bubuk kakao. Pengamatan dilakukan selama bulan Juni-Juli di Laboratorium Inkubasi Pengolahan Kakao, Prodi Agroindustri, Universitas Gadjah Mada. Sampel yang digunakan adalah biji kakao terfermentasi dari Desa KakaoBanjaroya, Kulonprogo. Pada percobaan ini, sampel biji kakao yang telah disangrai dibuat pasta terlebih dahulu. Kemudian pasta kakao sebanyak 200 g dipres selama 20, 30 dan 45 menit menggunakan variasi suhu 70, 100 dan 110oC. Parameter yang diamati adalah sifat organoleptik seperti aroma, rasa, warna dan keasaman, yang diuji menggunakan uji kesukaan dan uji skoring. Hasil penelitian menunjukkan bahwa suhu dan lama pengepresan berpengaruh signifikan (p<0,5) terhadap rasa, warna dan keasaman untuk uji skoring, dan aroma untuk uji hedonik.

Aplikasi Nanocoating Berbasis Pektin dan Nanopartikel ZnO untuk Mempertahankan Kesegaran Salak Pondoh Iman Sabarisman; Nugraha Edhi Suyatma; Usman Ahmad; Fahim Muchammad Taqi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 1 (2015): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar

Snake fruit (Salacca edulis Reinw.) is one of the leading agricultural commodities in Indonesia with sweet taste and crispy texture. Unfortunately, it has a short storage life due to high respiration and transpiration and fungal decay. Therefore, the present study was aimed to evaluate the effect of pectin-based nanocomposite coating on postharvest quality of snake fruit stored at ambient temperature. The pectin solution was prepared by dispersing ZnO NPs (2%, w/w to pectin) and stearic acid (1%, w/w to pectin) into a pectin solution (1%, w/v in distilled water). Snake fruits were coated by dipping method and stored at room temperature during 14 days. The quality parameters and microbial growth were evaluated periodically. Results showed that application of nanocomposite coating on snake fruit could reduce weight loss (from 41.18±1.77% to 27.78±1.20%) and inhibit microbial growth (from 7.52 log cfu/g to 4.48 log cfu/g) significantly. The coating layer was transparent so did not affect the appearance of snake fruit. Thus, these results suggest that the pectin-based nanocomposite coating might provide an alternative method to maintain storage quality of snake fruit.

Analisis Umur Simpan Bubuk Kakao dalam Kemasan Plastik Standing Pounch Menggunakan Pendekatan Model Arrhenius Iman Sabarisman; Satria Bhirawa Anoraga; Ika Restu Revulaningtyas
Jurnal Nasional Teknologi Terapan (JNTT) Vol 1, No 1 (2017): NOVEMBER
Publisher : Penelitian dan Pengabdian Kepada Masyarakat Sekolah Vokasi Universitas Gadjah Mada

Cocoa powder is usually used to be a raw material in the chocolate products. In the large scale production, cocoa powder must be stored at specific time period before it was used. The quality of cocoa powder can decrease during storage period hence shelf life analysis of cocoa powder is needed. The aim of this study was to determine the shelf life of cocoa powder by Accelerated Shelf Life Testing (ASLT) Method with Arrhenius Model Approach. Cocoa powder was stored at different temperature (30, 40, and 50oC) and different packaging type (plastic with zipper and paper craft with zipper) to simul atedacceleration of damage as a result of temperature increase. Cocoa powder contained high level of fat so it more easily gone rancid. Moisture content and peroxide value were observed periodically that shown the quality parameters of cocoa powder. Initial moisture content and fat content of cocoa powder were analyzed by gravimetric method. Degree of rancidity which was shown with peroxide value was analyzed by iodometric titration method. According to the change of peroxide value, the shelf life of cocoa powder can be estimated.

Analisis Efektivitas Mesin pada Divisi Pengalengan Jamur Di PT XYZ Menggunakan Metode Overall Equipment Effectiveness Aditya Haradito; Iman Sabarisman; Satria Bhirawa Anoraga
Jurnal Nasional Teknologi Terapan (JNTT) Vol 3, No 1 (2019): JULI
Publisher : Penelitian dan Pengabdian Kepada Masyarakat Sekolah Vokasi Universitas Gadjah Mada

PT XYZ is one of the food canning companies in Indonesia. Nowadays, many companies are looking up for the alternatives to increase the company revenue by making a continous improvement in every process. This study has three aims to be achieved. First, knowing the value of availability rate, performance rate, and quality rate. Second, to determine the major cause which affecting the effectiveness value of the production machine. Third, to obtain the alternatives improvement to increase the machine effectivity. Overall Equipment Effectiveness (OEE) is a method to determine the effectiveness level of equipment utilization. The OEE method is known as one of the program applications of Total Productive Maintenance (TPM). This study measures the value of OEE in the production line of mushroom canning within two months. The values of this study are, availability rate is 89.99%, performance rate is 65.13%, and quality rate is 99.76%. From those data, the obtained calculation value of OEE is 58.71%, it shows that it has not reach yet the best practice (85%) and need an improvement. The Losses in PT XYZ are breakdown losses, setup and adjustment losses, idle and minor stoppage losses, and defect losses. The alternatives improvement are tightening the maintenance schedule, as well as inspection before and after use on the machine. This maintenance is supported by a focus on the TPM pillar of self-improvement, which changes the workers’ mindset, to change the mindset of the workers there should be an education and training to improve the ability of workers.

MAPPING OF POTENCY OF AGROINDUSTRY IN JATIREJO VILLAGE, LENDAH, KULON PROGO AS A TYPICAL PRODUCT TO SUPPORT VILLAGE DEVELOPMENT Ratih Hardiyanti; Anjar Kistia Purwaditya; Sri Wijanarti; Wildan Fajar Bachtiar; Anjar Ruspita Sari; Diklusari Isnarosi Norsita; Ika Restu Revulaningtyas; Satria Bhirawa Anoraga; Iman Sabarisman; Mohammad Affan Fajar Falah
Jurnal Pengabdian dan Pengembangan Masyarakat Vol 3, No 1 (2020): MAY
Publisher : Pengabdian dan Pengembangan Masyarakat Sekolah Vokasi UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jp2m.51324

In line with the government's program to strengthen tourism destinations in Indonesia, many tourism villages have been initiated, including Kulon Progo Regency. The needs of people to relieve fatigue by visiting tourist attractions, encourage the growth of tourist villages. The existence of a tourism village encourages the growth of typical souvenirs of the tourist village. Jatirejo is one of the villages in the Lendah sub-district, Kulon Progo, which is located at 7o93'22" south latitude and between 110o23'08" east longitude. Jatirejo has an area of 635.89 ha or 17.87% of the area of Lendah District (3,559.19 ha). The location of Jatirejo is close to access pathway of NYIA Airport, so it has great potential to become one of the tourism destinations. It is necessary to develop a tourist village by recognizing the agroindustry product potency owned by Jatirejo. This Community Service aimed to recognize and to document the agroindustry product potency of villages, as a first step in the development of local souvenirs and to support the development of Jatirejo Tourism Village. The method used was a field survey and plot the survey results on a map of Jatirejo Village using Corel Draw software. Based on the results of a survey of 5 hamlets in Jatirejo Village, the potential of processed foods that might be developed including emping melinjo, rice plates, catfish product, benguk/koro tempeh, coconut fiber broom, and also chicken cage.

Shelf Life Determination of Pegagan (Centella asiatica) Chips Using Accelerated Shelf-Life Testing (ASLT) Method Wijanarti Sri; Ambarwati Galih; Sabarisman Iman
Agroindustrial Journal Vol 6, No 1 (2019)
Publisher : APTA and DTIP FTP UGM

Pegagan (Centella asiatica) is a wild plant with various kinds of efficacies for health and usually as herbal or traditional medicine. Pegagan has been processed into various new products including chips. Pegagan Chips are hygroscopic product that easy to absorb water from the environment. The objective of this study was to determine the shelf life of Pegagan Chips packed in different type of packaging materials. The shelf life of Pegagan Chips was determined using Accelerated Shelf-Life Testing (ASLT) method with a critical moisture content approach. Two different types of packaging used were polyethylene (PE) plastic and standing pouch aluminum foil. The samples were stored at 28°C and RH 75%. The results showed that the shelf life of Pegagan Chips with PE plastic and aluminum foil standing pouch were 83 and 139 days, respectively. Aluminum foil standing pouch possessed lower packaging permeability which was 0.0603 g/m2.day.mmHg compared to PE plastic.

Title

Found 11 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 11 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 11 Documents
Search