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All Journal Buletin Peternakan Jurnal Sains Peternakan JURNAL ILMIAH PETERNAKAN TERPADU LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Ilmiah Ilmu dan Teknologi Rekayasa Buletin Poltanesa Bulletin of Tropical Animal Science Journal Of Sustainable Research In Management Of Agroindustry (SURIMI) Jurnal Farmasi Komunitas Jurnal Ilmu Peternakan dan Veteriner
Fitri Suciati
Politeknik Negeri Subang
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ANALISIS DETERMINAN EKSPOR MAKANAN OLAHAN INDONESIA KE PASAR NON-TRADISIONAL AFRIKA Safitri, Laras Sirly; Suciati, Fitri; Fathurohman, Ferdi
Jurnal Ilmiah Ilmu dan Teknologi Rekayasa Vol 3, No 1 (2020)
Publisher : UPPM Polsub

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31962/jiitr.v3i1.69

Abstract

Abstrak. Industri makanan olahan merupakan salah satu sektor penyumbang devisa terbesar dari ekspor industri pengolahan, namun akumulasi volume ekspornya sepanjang tahun 2018 mengalami penurunan dibanding tahun sebelumnya. Tujuan dari penelitian ini untuk menganalisis potensi ekspor makanan olahan Indonesia serta faktor determinan permintaannya di pasar non-tradisional Afrika. Penelitian ini menggunakan data sekunder, yaitu data cross section 10 negara tujuan ekspor (Afrika Selatan, Ghana, Kenya, Libya, Madagaskar, Mauritius, Mesir, Nigeria, Sierra Leone, dan Uganda) dan data time series selama 9 tahun (2010 – 2018). Metode analisis yang digunakan adalah gravity model. Analisis gravity model menunjukkan bahwa faktor determinan yang mempengaruhi ekspor makanan olahan Indonesia ke pasar non-tradisional Afrika adalah nilai tukar negara tujuan terhadap US$ dan harga ekspor di negara tujuan.  Kata Kunci: gravity model, perdagangan bilateral, industri pengolahan Abstract. The processed food industry is one of the most significant sources of foreign exchange in processing industry exports, however, the accumulation of the export volume has decreased throughout 2018 over the preceding year. This study aims to determine the potency of Indonesia's processed food exports and its determinant factors in Africa's non-traditional market demand. This research used secondary data, which are cross-section data of 10 export target countries (South Africa, Ghana, Kenya, Libya, Madagascar, Mauritius, Egypt, Nigeria, Sierra Leone, and Uganda) and time-series data within the time from 2010-2018. The data analyzed by the gravity model. The gravity model indicated the factors determining Indonesia's processed food exports to non-traditional markets in Africa were the exchange rate of the target countries to US$ and the target countries' costs on exports.  Keywords: gravity model, bilateral trade, processing industry
Kualitas Yoghurt Susu Kambing PE Dengan Suplementasi Ekstrak Buah Lakum Terhadap Viskositas, Total Asam dan Total Padatan Terlarut Edy Permadi; Fitri Suciati; Retno Budi Lestari
Jurnal Sains Peternakan Vol 9 No 1 (2021): Jurnal Sains Peternakan
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v9i1.5668

Abstract

This research aimed to determine viscosity, total acid, and total dissolved solid of goat milk yogurt supplemented with lakum fruit extract. This research was designed used the Completely Randomized Design (CRD) with one factor namely concentration of addition lacum fruit extract P0: 0%; P1: 0.5%; P2: 1%; P3:1.5; P4: 2%; P5: 2.5% dan P6: 3% with 3 replication. The variables observed were viscosity, total acid, and total dissolved solid. The results showed that supplementation of lakum fruit extract had a significant effect (P<0.05) on total acid value ranged between 0.88-1.44% and 0.13-0.76 dPas, but had no significant effect (P> 0.05) to total dissolved solid with a value of 15.4-21.9%. This study concludes that PE goat's milk yogurt with the addition of lakum fruit extract affected the total acid and viscosity but did not affect the total dissolved solids. Therefore, the total acid produced in this study was following SNI yogurt. Keywords: Lakum fruit extract yogurt, viscosity, total acid, total dissolved solids, goat's milk
Physicochemical, Microbiological and Sensory Properties of Fermented Whey using Kombucha Inoculum Fitri Suciati; Nurliyani Nurliyani; Indratiningsih Indratiningsih
Buletin Peternakan Vol 43, No 1 (2019): BULETIN PETERNAKAN VOL. 43 (1) FEBRUARY 2019
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v43i1.31496

Abstract

This research aimed to determine physicochemical, microbiological and sensory properties of fermented whey using kombucha inoculum. The material used were kombucha, black tea, green tea, and whey protein concentrate. The research used factorial completely randomized design. The first factor was kombucha inoculum using different mediums (black and green tea) at different levels (5; 10; 15; dan 20%) as a second factor. The whey was fermented at 37oC for 39 hours. Research showed the use of kombucha inoculum using different medium (black and green tea) at different levels (5; 10; 15; dan 20%) did not affect (p>0.05) on microbiological properties (the number of Total Plate Count, total lactic acid bacteria, total acetic acid bacteria, and total yeast), dissolved protein content, lactose content, viscosity and acceptability. Black and green tea kombucha inoculum can be used in whey fermentation. Black tea kombucha fermented whey with 20% level addition has the best solid content. Relatively, kombucha fermented whey is quite acceptable.
PELATIHAN DAN PENDAMPINGAN PEMBUATAN TOKO ONLINE PADA UMKM OLAHAN SINGKONG SEBAGAI ALTERNATIF PEMASARAN PRODUK Fitri Suciati; Laras Sirly Safitri; Atika Romalasari; Nurul Mukminah; Ferdi Fathurohman
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.2.195-201.2021

Abstract

Batu Busuk merupakan kampung yang memiliki potensi wisata alam, peninggalan bersejarah, agrowisata dan budaya. Tujuan kegiatan ini adalah mengangkat dan mempromosikan potensi wisata Batu Busuk melalui penjualan kuliner olahan dan kontes buah durian. Metode pengabdian masyarakat yang diterapkan meliputi kegiatan penyuluhan, demonstrasi, pelatihan dan pendampingan sesuai dengan pelaksanaan kegiatan yang berlangsung secara berkelanjutan. Kedua kegiatan yaitu penjualan produk olahan dan kontes buah durian memberikan pengalaman baru bagi pengunjung karena unik dan tidak ditemui pada daerah tujuan wisata lainnya di Sumatera Barat. Dengan demikian kedua atraksi wisata ini dapat menjadi salah satu aktivitas promosi wisata Batu Busuk yang efektif. Seluruh wisatawan yang berkunjung menganggap penting bahwa kegiatan serupa dilakukan secara berkelanjutan. Khusus untuk kontes durian, seluruh responden (42 orang) baik stakeholder, pengunjung dan peserta kontes setuju bahwa kegiatan kontes seharusnya menjadi tanggung jawab pemerintah daerah, sehingga di masa mendatang pemerintah daerah sudah harus mengambil peran yang lebih besar untuk kemajuan wisata Batu Busuk. Kata kunci: agrowisata, keberlanjutan, kuliner, promosi ABSTRACT Batu Busuk is a village with the potential for nature tourism, historical heritage, agro-tourism and culture. This activity aims to raise and promote the tourism potential of Batu Busuk through the sale of processed culinary delights and a durian fruit contest. The community service method applied includes counselling activities, demonstrations, training and mentoring following ongoing activities. The two activities, namely the sale of processed products and the durian fruit contest, provide new experiences for visitors because they are unique and cannot be found in other tourist destinations in West Sumatra. Thus, these two tourist attractions can be one of the practical Batu Busuk tourism promotion activities. All tourists who visit consider it necessary that similar activities are carried out sustainably. Especially for the durian contest, all respondents (42 people), including stakeholders, visitors and contestants, agreed that the contest activities should be the responsibility of the local government; hence the local government should take a more significant role in the progress of Batu Busuk tourism. Keywords: agrotourism, sustainability, culinary, promotion
Sikap Konsumen dalam Pembelian Online Produk Segar Sebelum dan Selama Pandemi Covid-19 Laras Sirly Safitri; Atika Romalasari; Fitri Suciati
Poltanesa Vol 23 No 1 (2022): Juni 2022
Publisher : P2M Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (283.24 KB) | DOI: 10.51967/tanesa.v23i1.1172

Abstract

Salah satu dampak dari Pandemi Covid-19 adalah semakin meningkatnya industrii jual beli secara online, tidak terkecuali untuk produk segar. Selama pandemi ini konsumen dari berbagai kelas, diduga cenderung mengubah perilaku pembelian produk segar dari transaksi offline ke online, yang juga disebabkan oleh kebijakan pemerintah seperti Pembatasan Sosial Berskala Besar (PSBB). Tujuan dari penelitian ini adalah untuk menganalisis atribut-atribut yang menjadi pertimbangan pada sikap konsumen terhadap pembelian produk segar secara online sebelum dan selama pandemi Covid-19 dan menganalisis perbedaan sikap konsumen terhadap pembelian produk segar secara online sebelum dan selama pandemi Covid-19. Penelitian dilaksanakan pada bulan Agustus sampai September 2020. Responden dalam penelitian ini sebanyak 77 orang yang diambil dengan teknik convenience sampling. Data yang diperoleh dianalisis secara kuantitatif menggunakan analisis multi atribut Fishbein untuk menganalisis atribut-atribut sikap konsumen. Sementara, perbedaan sikap konsumen sebelum dan selama pandemi dianalisis menggunakan Wilcoxon Signed Rank Test. Berdasarkan analisis multi atribut Fishbein terhadap atribut produk segar sebelum pandemi, konsumen menjadikan atribut kebersihan produk sebagai atribut yang sangat penting, sedangkan selama pandemi, atribut kesegaran produk menjadi yang paling penting. Selanjutnya, pada atribut toko online, baik sebelum maupun selama pandemi, atribut keamanan transaksi dinilai sangat penting oleh konsumen. Adapun hasil uji Wilcoxon menunjukkan bahwa terdapat perbedaan sikap konsumen dalam berbelanja produk segar secara online sebelum dan selama Pandemi Covid-19.
Effect of Egg White Addition on pH, Density, Emulsion Stability and Color of Mayonnaise Fitri Suciati; Nurul Mukminah; Desy Triastuti
JURNAL ILMIAH PETERNAKAN TERPADU Vol 10, No 2 (2022)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v10i2.p144-154

Abstract

Mayonnaise can be made with the addition of egg whites, therefore it can increase the use of white egg. This work aimed to study the effect of egg whites addition on pH, density, emulsion stability and the color of mayonnaise. The research design using Completely Randomized Design (CRD) single factor, namely the level addition of egg white which consists of 4 treatments (0%, 5%, 10%, and 15%) with 3 replication. Parameters investigated were pH, density, emulsion stability and the color (brightness (L*), redness color (a*) and yellowness color (b*)) of mayonnaise. The data obtained was analyzed with ANOVA at α = 5%, and If there was a significant difference, the continue with the Dunnet test. The research result showed there were significant difference (P<0,05) in egg white level addition on the pH and brightness of the mayonnaise and did not significantly affect the density, emulsion stability, reddness, and yelloness color.
Pengetahuan dan Penggunaan Vitamin D pada Mahasiswa Prodi Non-Ilmu Kesehatan di Masa Pandemi COVID-19 Afif Fakhri Hasya; Anggita Rifa Candra; Baiq Riska Asmayani; Bakhitah Firdaus Hassan; Farly Avinda; Fursotul Farah; Indira Milenia Syafitri; Martiana Candra Dewi; Melissa Rohana; Nafita Suci Nur Arifiana; Permatasari Setya Novyana; Rimawati Stalistatul Husna; Suciati Fitri; Ana Yuda
Jurnal Farmasi Komunitas Vol. 9 No. 2 (2022): JURNAL FARMASI KOMUNITAS
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jfk.v9i2.32931

Abstract

Pada masa pandemi ini masyarakat memerlukan asupan vitamin dan mineral yang dapat meningkatkan kekebalan tubuh seperti vitamin D. Berdasarkan penelitian, vitamin D dapat mengurangi infeksi dan kematian akibat COVID-19. Mahasiswa merupakan salah satu kelompok masyarakat yang memiliki mobilitas tinggi di luar rumah, sehingga tetap memiliki peluang tertular COVID-19 meskipun memiliki imunitas yang baik. Tujuan dari penelitian ini adalah untuk mengetahui pengetahuan dan penggunaan vitamin D pada mahasiswa Universitas Airlangga prodi non ilmu kesehatan pada masa pandemi. Penelitian deskriptif ini dilakukan dengan pendekatan cross-sectional. Pengambilan sampel dalam penelitian ini dilakukan dengan teknik accidental sampling. Data didapatkan melalui survei online. Dari 207 responden yang berpartisipasi dalam mengisi kuesioner, sebanyak 101 responden pernah mengonsumsi vitamin D. Hasil dari penelitian menunjukkan pengetahuan terkait vitamin D di kelompok mahasiswa non kesehatan Universitas Airlangga sebagian besar masuk dalam kategori sedang (56,4%). Hasil survei menunjukkan sebanyak 85,1% responden mengonsumsi vitamin D dengan tujuan menjaga daya tahan tubuh, sebagian besar yaitu sebanyak 70,3% responden memperoleh informasi terkait vitamin D melalui internet atau website, serta lebih dari setengah responden tidak tahu terkait dosis dalam satu kali pemakaian maupun dosis maksimal harian vitamin D. Pengetahuan responden tentang vitamin D perlu ditingkatkan, tenaga kesehatan khususnya apoteker di apotek perlu secara aktif melakukan edukasi untuk menyediakan informasi yang benar.
Pengaruh Penambahan Jenis Gula yang Berbeda Terhadap Karakteristik Fisikokimia dan Organoleptik Yoghurt Nanas Fitri Suciati; Uneng Ratnasari; Ferdi Fathurohman; Muhammad Gilang Ramadhan; Rita Purwasih
Buletin Peternakan Tropis Vol. 3 No. 2 (2022)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.3.2.143-148

Abstract

Yogurt is a fermented milk beverage, in general fruit added to yoghurt to improve it taste. Pineapple added to improve taste of yoghurt, aside pineapple addition, sugar added to balance sweet and sour taste of yoghurt. Sugar type have different characteristic. The aim of this research to observe the effect of sugar type on physicochemical and organoleptic pineapple yoghurt. This research used Completely Randomized Design (CRD) with 3 treatments, namely granulated white sugar (P1), granulated palm sugar (P2) and granulated coconut sugar (P3) with 3 replications. Parameters observed were physical characteristic (color), chemical characteristics (pH and Total Soluble Solid (TSS)) and organoleptic (hedonic test). The color were analyzed descriptively, pH and TSS were evaluated using ANOVA and differences between the treatments were analyzed using Duncan Multiple Range Test (DMRT) with α=0,05 significance level, whereas the result of hedonic test (flavour, aroma, color and texture) were analyzed descriptively using mode. The color of pineapple yoghurt with the addition of various type of sugar were cloudy brown (P1) and sandrift brown (P2 and P3). The addition of sugar type had a significant effect (P<0.05) on pH, however had no significant effect (P>0,05) on TSS. The pineapple yoghurt with granulated white sugar (P1) had most attributed in the like category in taste, aroma and texture with pH value 3,79 and TSS 23 oBrix.   Key words: Granulated Coconut Sugar, Granulated Sugar, Granulated Palm Sugar, Pineapple, and Yoghurt   ABSTRAK Penelitian ini bertujuan untuk mengevaluasi profil darah ayam broiler yang diberi ekstrak daun kitolod (Isotoma longiflora) melalui air minum. Penelitian ini menggunakan 200 ekor ayam broiler dengan 5 perlakuan dan 4 ulangan. P0: Air minum + 0% ekstrak daun kitolod, P1: Air minum + tetracyclin, P2: Air minum + 1,5% ekstrak daun kitolod, P3:Air minum + 3,0% ekstrak daun kitolod, P4: Air minum + 4,5% ekstrak daun kitolod. Rancangan yang digunakan dalam penelitian ini adalah rancangan RAL (Rancangan Acak Lengkap), dianalisis dengan menggunakan ANOVA. Variabel yang diamati yaitu sel darah merah (eritrosit), hemoglobin, sel darah putih (leukosit), hematokrit. Hasil penelitian ini menunjukkan bahwa perlakuan tidak berpengaruh nyata (P>0,05) terhadap sel darah merah (eritrosit), hemoglobin, sel darah putih (leukosit), hematokrit. Sel darah merah (eritrosit) berkisar antara 2,10-2,52 × 106µl, hemoglobin berkisar antara 9,8-11,1 g/dL, sel darah putih (leukosit) berkisar antara 175,8-183,7 × 103µl, dan hematokrit berkisar 28,8-32,5 %. Kesimpulan dari penelitian ini pemberian ekstrak daun kitolod (Isotoma longiflora) dari perlakuan 1,5% - 4,5% dapat mempertahankan profil darah ayam broiler.
Pangan Fungsional Berbasis Susu dan Produk Turunannya Fitri Suciati; Laras Sirly Safitri
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 1 No. 1 (2021): SURIMI : April 2021
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (9.631 KB) | DOI: 10.35970/surimi.v1i1.535

Abstract

Milk is food that contains complete nutrients that are consumed by various groups. Milk contains macronutrients such as protein, fat and carbohydrates as well as micronutrients such as vitamins and minerals and other components that are useful for human nutritional and health needs. Apart from containing micro and macronutrients, milk and its derivative products also contain bioactive components that have certain physiological functions that are beneficial to health, which are called Functional Foods. Milk-based functional food and its derivatives have bioactive components such as bioactive peptides, prebiotics, probiotics, conjugated linoleic acid (CLA) and several other bioactive components. Milk and its derivative products such as cheese, yogurt, kefir, and other derivative products have the potential to be developed. The development of milk-based food into functional food is expected to reduce the risk of degenerative diseases such as obesity, coronary heart disease, hypertension and cancer.
Karakteristik Fisikokimia Dan Daya Terima Es Krim Dengan Penambahan Buah Raspberry (Rubus Rosifolius) Fitri Suciati; Anggi Sri Wahyuni; Wiwik Endah Rahayu
Fapertago Vol 5 No 1 (2023): Juni : Jurnal Ilmu Peternakan dan Veteriner
Publisher : Universitas Gajah Putih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55542/jipvet.v5i1.698

Abstract

Ice cream is a dairy product made through freezing process that has high nutrition. Processing of ice cream can be varied by adding various kind of fruits, one of which is by using raspberries. The purpose of this final project was to determine the effect of raspberry addition on physicochemical properties and acceptability of ice cream. The design used was a Completely Randomized Design (CRD) consisting of 3 treatments with raspberry fruit concentration P0 = 0%, P1 = 20%, P2 = 40% with 3 replications. The parameters tested were overrun, melting power, pH, vitamin C and acceptability. The data obtained by physical and chemical tests were then analyzed using the ANOVA ( Analysis of Variance ) test, followed by the DMRT ( Duncan Multiple Range Test ) test with a significant level of 5% while the hedonic test used statistical analysis of mode values. The test results on physicochemical characteristics showed that the addition of raspberries had a significant effect (P<0.05) on overrun, pH and vitamin C, but did not have a significant effect (P<0.05) on the melting power of ice cream. The most preferred ice cream and the best concentration in the P2 treatment with the addition of 40% raspberry fruit with an overrun value of 79.65%, melting power with 12.09 minutes, pH value of 5.51 and vitamin C of 0.94 mg/ g.
Co-Authors Afif Fakhri Hasya Ana Yuda Anggi Sri Wahyuni Anggita Rifa Candra Atika Romalasari Baiq Riska Asmayani Bakhitah Firdaus Hassan Desy Triastuti Edy Permadi Farly Avinda Fathurohman, Ferdi Fursotul Farah Indira Milenia Syafitri Indratiningsih Indratiningsih Martiana Candra Dewi Melissa Rohana Muhammad Gilang Ramadhan Nafita Suci Nur Arifiana Nurliyani Nurliyani Nurul Mukminah Permatasari Setya Novyana Retno Budi Lestari Rimawati Stalistatul Husna Rita Purwasih Safitri, Laras Sirly Uneng Ratnasari Wiwik Endah Rahayu