Article Per Year (5 Year)
p-Index From 2019 - 2024
0.659
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Ternak dan Veteriner SINTECH (Science and Information Technology) Journal Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS
Huda Oktafa
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Education Social Sciences Veterinary Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
PERANCANGAN PENGUJIAN PREFERENCE TEST, UJI HEDONIK DAN MUTU HEDONIK MENGGUNAKAN ALGORITMA RADIAL BASIS FUNCTION NETWORK M. Rizal Permadi; Huda Oktafa; Khafidurrohman Agustianto
SINTECH (Science and Information Technology) Journal Vol. 2 No. 2 (2019): SINTECH Journal Edition October 2019
Publisher : LPPM STMIK STIKOM Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31598/sintechjournal.v2i2.282

Abstract

Wheat Bread producers are required to produce quality products and are liked by consumers. Increasing the quality of bread will certainly have an impact on sales to be generated. One of the efforts in improving the quality is by doing Hedonic test and Hedonic Quality test. This study aims to develop a system capable of providing an assessment of new products to be released on the market. Hedonic quality is used as a variable for assessing bread products with 4 variables, which include flavor, taste, appearance, and texture. While the hedonic test using six classes is very very like, very like, like, rather like, and do not like, then this result will be used as a class of Knowledge Based (KB). This research uses Radial Basis Function Network (RBFN) algorithm, yielding 98,8% accuracy with 10 fold testing technique. The final goal of the development of this system will create a system capable of providing an assessment of a wheat bread product.
Penerapan Teknologi Perbenihan Bersertifikasi Berbasis Aeroponik dan Diversifikasi Produk Olahan Mendukung Pengembangan Sentra Agribisnis Kentang Berkelanjutan di Probolinggo Rudi Wardana; Dhanang Eka Putra; Huda Oktafa; Refa Firgiyanto; Nurwahyuningsih
DHARMA RAFLESIA Vol 20 No 2 (2022): DESEMBER
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/dr.v20i2.24218

Abstract

Wonokerto merupakan salah satu sentra baru agribisnis kentang di Probolinggo, akan tetapi terdapat permasalahan yang menyebabkan pengembangan agribisnis tidak optimal, solusi yang ditawarkan yaitu penyuluhan dan pelatihan perbenihan kentang, proses sertifikasi, membentuk rumah perbenihan kentang dengan sistem aeroponik. Tim juga membekali para petani dengan penerapan sistem GAP dan GHP pada budidaya tanaman kentang, pembuatan diversifikasi produk kentang menjadi keripik dan donat sebagai oleh-oleh khas, pembangunan sistem informasi dan pemasaran produk serta penguatan kelembagaan petani pada khususnya petani kentang agar terjadi peningkatan kinerja kelompok guna meningkatkan posisi tawar petani. Luaran kegiatan ini yaitu peningkatan sumber daya petani terkait budidaya pertanian; peningkatan pengetahuan petani terkait perbenihan kentang dan terbentuknya rumah perbenihan kentang; tersedianya benih kentang yang setiap waktu sesuai kebutuhan petani dengan total 5% benih yang digunakan sudah hasil produksi kelompok tani; petani menerapkan GAP dan GHP dan terjadi 5% peningkatan produksi yang baik; terdapatnya 5 diversifikasi produk olahan kentang.
Quality of Physical and Sensory of Super-native Chicken Breast Marinated with Herbs and Spices with Different Levels of Marination Concentration Huda Oktafa; Agus Hadi Prayitno; Hatmiyarni Tri Handayani
Jurnal Ilmu Ternak dan Veteriner Vol 28, No 1 (2023): March 2023
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14334/jitv.v28i1.3092

Abstract

Super-native chickens result from crosses between male native chickens and laying hens.  The diversification of processed products from super-native chicken can be developed into ready-to-cook products by marinating them with local herbs and spices.  This research was conducted on the effect of marination concentrations of different local herbs and spices on the hedonic quality of super-native chicken breast.  The research material consisted of super-native chicken breast, chili powder, sugar, salt, pepper, garlic, cinnamon, palm oil, lime juice, monosodium glutamate, and ginger.  The treatment levels of marination concentration were 10, 20, and 30% of the weight of the meat.  Physical quality parameters tested were color, pH value, moisture, cooking loss, water-holding capacity, yield, and hardness.  Each treatment consisted of 3 replications.  In addition, sensory quality was tested by a hedonic quality test by 40 untrained panelists.  The hedonic quality parameters tested were color, flavor, taste, texture, tenderness, and juiciness.  The data from the physical quality test were analyzed by analysis of variance.  The hedonic quality test results were analyzed by non-parametric analysis through the Kruskal-Wallis hedonic test.  If there was a significant difference (P0.05), the test was continued with Duncan's New Multiple Range Test.  The results showed that the concentration level of different local herbs and spices marination could affect the physical quality (redness, pH value, and moisture) and sensory (color and texture) of super-native chicken breast.  The marination concentration of local herbs and spices at 20% level was the best treatment based on hedonic quality with a smooth meat texture and a score of 3.98.
Co-Authors Agus Hadi Prayitno Dhanang Eka Putra Hatmiyarni Tri Handayani Khafidurrohman Agustianto M. Rizal Permadi Nurwahyuningsih Nurwahyuningsih Refa Firgiyanto Rudi Wardana