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All Journal QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Sosial Humaniora Indonesian Journal of Applied Research (IJAR) Jurnal Ilmiah Pangan Halal
Tiara Amanda Lestari
Fakultas Ilmu Pangan Halal, Universitas Djuanda Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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HORTICULTURAL PRODUCT DISTRIBUTION RISK MITIGATION BASED ON ENTERPRISE RISK MANAGEMENT (ERM) METHOD Himmatul Miftah; Arti Yoesdiarti; Santia Afandi; Vigia Marfu’ah Zuher; Tiara Amanda Lestari; Ikhsan Qodri Pramartaa
Jurnal Sosial Humaniora Vol. 13 No. 1 (2022): APRIL
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jsh.v13i1.4723

Abstract

Horticultural products of tomatoes and papayas are very susceptible to the risk of physical damage, weight loss and unsold so that they have the potential to cause losses. Potential losses can be reduced by identifying the risks that occur and mitigating the risks. This study aims to analyze the distribution risk and its mitigation in tomato and papaya horticultural products. Respondents were selected purposively and snowball sampling. Respondents identified were 40 respondents consisting of 17 retail respondents, 7 wholesale traders in the wholesale market, 7 middlemen respondents, and 9 farmers respondents. The results showed that the highest risk was at the farmer level and the smallest at the middleman level. Risk mapping consists of (1) weight loss at the level of farmers, middlemen, retailers and wholesalers in the wholesale market, respectively, having very low risk (Negligible) to moderate risk (Undesirable); (2) physical damage at the level of farmers, retailers, wholesalers in the wholesale market, farmers and middlemen respectively have very low to low risk categories; (3) unsold at the level of middlemen, farmers, retailers and wholesalers in the wholesale market, respectively, including the category of very low risk to moderate risk. Mitigation measures were carried out on weight loss in the form of making sorting warehouses, using tarpaulins for roofs, wrapping vegetables with newspapers. Mitigation actions for the risk of physical damage are carried out by applying fertilizers and pesticides as needed, making damage dependent agreements, supervising the sorting and picking process, wrapping vegetables with newspapers, closing stall with tarpaulins, and sending vegetables in the afternoon/evening. Mitigation actions for unsold risk are predicting demand trends, making purchase plans according to previous sales, and providing stock availability information. Keywords: ERM, distribution risk, weight loss, physical damage, mitigation
Analisis Rantai Nilai Keripik Salak Pondoh Organik di Kelompok Tani Bangun Suruhan Desa Wonosroyo Kecamatan Watumalang Kabupaten Wonosobo Provinsi Jawa Tengah Himmatul Miftah; Siti Masithoh; Arti Yoesdiarti; Namira Laila Ramadhani; Ikhsan Qodri Pramartaa; Tiara Amanda Lestari
Jurnal Sosial Humaniora Vol. 13 No. 2 (2022): OKTOBER
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jsh.v13i2.4721

Abstract

This study aims to determine the marketing channels in the Organic Snakefruit Pondoh Chips value chain in the Bangun Suruhan Farmer's Group, Wonosroyo Village, Watumalang District, Wonosobo Regency, to find out the profits obtained by selling organic Snakefruit Pondoh Chips, added value and margin. This research was conducted in March - May 2022. The data collection method was conducted by interview. Respondents in this study were 24 organic snakefruit farmers, 5 collector traders, 1 organic Snakefruit Pondoh Chips processor in Bangun Suruhan Farmers Group and 2 retailers. Data analysis used value chain analysis, R/C, farmer's share, R/C analysis on organic snakefruit pondoh farmers selling organic snakefruit pondoh to collector traders in bulk form obtaining an R/C value of 1.38 earning a profit of Rp. 2,297,311.39-, if organic snakefruit pondoh farmers sell organic snakefruit pondoh to collectors in the form of grades get an R/C value of 2.41 and a profit of Rp. 8,558,811.39-, the calculation of farmer's share obtained by organic snakefruit pondoh farmers in channel 1 is 30.0% and in channel II is 10.0%. Analysis of the added value of Organic Snakefruit Pondoh Chips in the Bangun Suruhan Poktan resulted. The value formed in the local market, including souvenir shops, earns a margin of Rp. 35.000,0-,resellers get a margin of Rp. 22.0000.0-, shopee earns a margin of Rp. 27,000,0-,
ASSISTANCE OF QUALITY CONTROL OF YOGHURT PRODUCTION PROCESS Arti Hastuti; Tiara Amanda Lestari; Mohamad Ali Fulazzaky
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 8 No. 3 (2022): DESEMBER
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (699.08 KB) | DOI: 10.30997/qh.v8i3.6628

Abstract

This Community Service activity aims to provide knowledge related to quality control aspects through assistance in quality control of the yogurt production process in the yogurt SME business actors Sukabirus, Megamendung-Bogor District. The marketing of yogurt is quite extensive while quality control does not yet exist, it is hoped that the quality of the products marketed is of good quality and can compete in the market. Assistance in quality control of final product analysis on pH parameters and brix degrees. Analysis of the data on the quality control of the final product using a simple Microsoft Excel analysis whose results are compared with the competitor's products and SNI. The results of this yogurt quality control assistance show that the pH value of the yogurt flavor variant in yogurt SMEs is around 3.5-3.8 and the brix degree value is 13.5%. Prior to the quality control assistance, yogurt SMEs did not know the quality of the products produced. After the assistance of quality control in the analysis of the final product, the yogurt produced meets SNI standards, there are no damaged products because the production of yogurt is adjusted to market demand, the yogurt produced is fresh and of good quality so that it can compete in the market. Keywords: Quality Control Assistance, yogurt SMEs.  
Supply Chain Performance of California Papaya Commodity (Carica Papaya (L). Var Calina) Himmatul Miftah; Riri Setyawati; Arti Yoesdiarti; Ita Novita; Tiara Amanda Lestari; Ikhsan Qodri Pramartaa
Indonesian Journal of Applied Research (IJAR) Vol. 3 No. 3 (2022): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v3i3.233

Abstract

The study aims to determine the marketing function, supply chain process, and supply chain performance of California Papaya suppliers to find solutions to problems that arise in the fruit commodity supply chain, namely, failure to achieve the realization of supply achievement according to recommendations. The research location at KN Jaya Farm Rancabungur Bogor Regency is from May 2022 to August 2022. Data collection methods through interviews and observations. The respondents were one-person farmers, seven suppliers, and one-person distributors. Data analysis is carried out descriptively and quantitatively analyzes supply realization compared to supply chain operation reference (SCOR) standards to determine supply chain performance achievements. Research shows the marketing functions carried out: sales and purchase activities, exchanges, physical functions: Packaging, transportation, facility functions: financing, standardization, risk protection, and market information. The supply chain process is the activity of the flow of goods, the flow of money, and the flow of information. Supply chain performance analysis consists of planning, procurement, delivery, and returns. The achievement analysis results in each matrix show that the realization of the supply chain has been carried out beyond the standards recommended by SCOR. The research concludes that the exchange function, the physical part, and the facility function carry out the marketing function. The supply chain process includes the activity of the flow of goods, money, and information. Supply chain performance has met the standard by 67% and the non-standard by 33% of the number of metrics recommended by SCOR. The recommendation of this study is to recruit suppliers from locations in the West Java region so that the metric component can 100% meet the standards and apply digital systems to ensure the efficiency and effectiveness of supply through blockchain technology.
PEMANFAATAN 8 JENIS REMPAH DIBIDANG KOSMETIK, BUMBU MASAK, MAKANAN HINGGA FRAGRANCE DAN FLAVOUR Arti Hastuti; Tiara amanda Lestari; Mardiah
Jurnal Ilmiah Pangan Halal Vol. 3 No. 1 (2021): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Potensi rempah di Indonesia sangat melimpah. Potensi rempah lokal ini belum tergarap dengan baik, karena minimnya informasi dan pemahaman masyarakat akan pemanfaatan rempah yang hanya sebatas bumbu masakan saja. Tujuan untuk mengeksplorasi karakteristik bagian rempah dan komponen kimia pada 8 jenis rempah menjadi salah satu alternatif untuk dikembangkan dibidang kosmetik, bumbu masak, makanan hingga fragrance dan flavour. Metode yang digunakan yaitu metode kualitatif dengan pengumpulan data sekunder melalui studi literatur, analisis deskriptif mengidentifikasi karakteristik bagian rempah dan komponen kimia pada 8 jenis rempah. Hasil menunjukan karakteristik pada bagian rempah buah (vanili, cengkeh, lada/merica), kulit (kayu manis), rimpang (jahe, kunyit), bunga (saffron), dan daun (daun salam), sedangkan komponen kimia dari 8 rempah sangat komplek akan senyawa antioksidan, flavonoid dan komponen zat aktif lainnya. Pemanfaatan dan pengolahan jenis rempah pada bidang kosmetik pada jenis rempah saffron (produk face toner), kayu manis (produk masker anti jerawat), kunyit (produk body lotion), dan lada hitam (produk Serum Anti-Aging). Bidang bumbu masak pada jenis rempah daun salam (produk bumbu serbuk). Bidang makanan pada jenis rempah jahe (produk makanan permen jelly). Bidang fragrance/flavour jenis rempah vanili diolah menjadi fragrance/flavour karakteristik aroma creamy, sweet, vanilla smoky, spicy dan jenis rempah cengkeh sebagai flavour telur asin. Kata Kunci : 8 jenis rempah, komponen kimia, pemanfaatan rempah.
PENDAMPINGAN PENYUSUNAN MANUAL SISTEM JAMINAN PRODUK HALAL DAN DIGITAL MARKETING DI MASA PANDEMI COVID-19 Tiara amanda Lestari; Aji Jumiono
Jurnal Ilmiah Pangan Halal Vol. 3 No. 1 (2021): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Pandemic of Covid-19 has had a several impact on the sector of Mikro Unit Business, especially food and beverage. Social restrictions encourage the acceleration of the digital marketing economy to increase sales. The ownership of business licenses such as halal certificate has also been proven to increase consumer preferences to buy and increase profits in the long term, especially during pancemic covid 19. The Micro Unit Business that be targeted to be accompanie by the preparation of manual SJPH and digital marketing is UMK KRIPIKA Caringin Bogor which production cassava chips with original flavor, balado, barbeque and sweat corn as well as processed mustofa potatoes. This internship is carried out for 6 weeks. Prosedure steps for this internship begin with training on the Halal Product Assurance System and Digital Marketing assistance using Canva and Shopee aplications. The end result of this activity is UMK KRIPIKA has compiled manual SJPH that can be used as a requirement for registering halal certification, has the ability to design advertisments using Canva and is able to manage store on marketplace such as Shopee application
Analisis Kadar Kalsium dan Serat Pangan Bubur Instan Lansia Berbasis Kacang-Kacangan Tiara Amanda Lestari; Tiana Fitrilia; Titi Rohmayanti; Arti Hastuti
Jurnal Ilmiah Pangan Halal Vol. 5 No. 1 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i1.9768

Abstract

Lansia membutuhkan makanan yang bersifat fungsional, bergizi, dan mudah dicerna untuk memenuhi kecukupan gizi demi mempertahankan kesehatan dalam mengurangi dampak penurunan fungsi anatomi dan fisiologis pada sistem pencernaan. Penelitian ini bertujuan untuk mendapatkan persentase tepung komposit dan suhu pengeringan tepung pasca instanisasi yang tepat pada pembuatan bubur instan yang dapat mencukupi kebutuhan nutrisi lansia. Desain percobaan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan faktor pertama yaitu persentase tempung komposit (kacang kedelai, kacang merah, kacang hijau) pada tiga taraf yaitu A1 (21%:15%:24%), A2 (18%:18%:24%), dan A3 (15%:21%:24), sedangkan faktor kedua yaitu suhu pengeringan menggunakan dua taraf yaitu B1 (60◦C) dan B2 (70◦C). Data dianalisis menggunakan sidik ragam (ANOVA) dan uji lanjut Duncan pada SPSS 20. Penelitian ini menghasilkan bubur instan terbaik yaitu perlakuan A1B1 dengan kadar serat pangan 14,1% dan kalsium 518,69 mg/100 g. Secara keseluruhan bubur instan ini disukai lansia dan dapat mencukupi kebutuhan nutrisi lansia.
Proses Pengolahan Telur Beku Tiara Amanda Lestari; Aji Jumiono; Muhammad Zainal Fanani; Syahrir Akil
Jurnal Ilmiah Pangan Halal Vol. 4 No. 1 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i1.9829

Abstract

Telur adalah salah satu sumber protein hewani yang sangat digemari oleh masyarakat karena rasanya lezat dan harganya yang murah sehingga konsumsi telur di Indonesia meningkat setiap tahunnya. Keunggulan nutrisi pada telur menyebabkan telur sangat disukai mikroorganisme sehingga menjadikan telur mudah rusak, sebab itu perlu dilakukan proses pengawetan telur untuk memperpanjang masa simpan salah satunya yaitu pembuatan telur beku. Penulisan artikel ini dilakukan secara deskriptif dengan menggunakan metode review literature atau penelusuran pustaka. Telur beku dapat memiliki masa simpan enam bulan sampai satu tahun. Proses pembuatan telur beku diawali dengan proses candling, pencucian, pemisahan kuning dan putih telur, pasteurisasi, dan penyimpanan pada suhu dingin.
Co-Authors Aji Jumiono Arti Hastuti Arti Yoesdiarti Arti Yoesdiarti Himmatul Miftah Ikhsan Qodri Pramartaa Ita Novita Mardiah Mohamad Ali Fulazzaky Muhammad Zainal Fanani Namira Laila Ramadhani Riri Setyawati Santia Afandi Siti Masithoh Syahrir Akil Tiana Fitrilia Titi Rohmayanti Vigia Marfu’ah Zuher