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All Journal Jurnal Agroindustri Teknologi dan Industri Pertanian Indonesia
Zulman Efendi
Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Electrical & Electronics Engineering Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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THE EFFECT OF BITTER MELON (Momordica charantia L.) JUICE AND BOILED EXTRACTON DIABETIC RATS Fitri Electrika D. Surawan; Zulman Efendi
Jurnal Agroindustri Vol 2, No 1 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.1.28-33

Abstract

Diabetes Mellitus (DM) is the most common of the endocrine disorder and chronic hyperglycaemia due to relative or absolute lack of insulin. The aim of the study is to investigate the the body weight profile, decreased of body weight (%) and glucose level of the bitter melon  juice and boiled extract dietin alloxan induced diabetic rats. Therats were divided randomly into three groups with fed AIN-93, the first group is control with water diet only, whereas the second group was given bitter melon juice extract diet, and third group with bitter melon boiled extract diet.  The diet of bitter melon juice and boiled extract were done by oral administration of 2ml/200 g body weight of rats for 8 days. The result showed that diet with bitter melon juice and boiled extract could improve body weight after 4 days. Additionally, the decreased of body weight percentage  afterbitter melon juice (2.68%) and boiled extract (1.89%) diet  were effective than control (8.81%). Bitter melon juice extract may effective in reduced  blood glucose levels than bitter melon boiled extract and control. The research indicate that bitter melon acts recovery body weight and regulating blood glucose level on diabetic rats.
Analisis Kepuasan Konsumen Terhadap Kue Baytat Bengkulu Eka Kurniati; Evanila Silvia; Zulman Efendi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 8, No 2 (2016): Vol.(8) No.2, October 2016
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (840.741 KB) | DOI: 10.17969/jtipi.v8i2.6784

Abstract

The aim of research was to identify the attributes that baytat consumers want, determine the customer satisfaction of baytat cake and get a map attributes of baytat cake. Locations were selected intentionally (purposive). Variables and attributes used are: 1) quality of product (color of cake, aroma of cake, texture of cake, taste of cake, and the shelf life of product), 2) packaging products (appeal illustration, color packaging, capabilities of packaging to protect the product, practicality packaging) and 3)  price of product. Identify the attributes that consumers want analyzed by validity and reliability test; used 22 respondents. Level of customer satisfaction was analyzed by CSI (Customer Satisfaction Index) and map attributes were analyzed using Importance Performance Analysis (IPA); total respondents are 100 consumers with convenience sampling technique. The results showed that the attributes that consumers want baytat is an attraction illustration, color packaging, packaging capabilities protect products, practical packaging, the color of the cake, cake aroma, the texture of the cake, cake flavor, shelf life of products and product prices. CSI analysis results indicate the level of customer satisfaction with cake baytat of 80.41%. Map quadrant of the following attributes: quadrant 1 (the color of the cake and the price of the product), Quadrant II (cake flavor, aroma of cookies and texture of the cake), Quadrant III (packaging capabilities, appeal of the packaging and packaging color) and Quadrant IV (the shelf life of product and practicality packaging).
Co-Authors Eka Kurniati, Eka Evanila Silvia Fitri Electrika D. Surawan