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All Journal Jurnal Kewirausahaan, Akuntansi, dan Manajemen TRI BISNIS Jurnal Ilmiah Pangan Halal
Gesa Aldin Barqin
Universitas Djuanda
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Industrial & Manufacturing Engineering Other

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PENGARUH PENAMBAHAN ENZIM BROMELIN DAN TITIK KRITISNYA DALAM PEMBUATAN TAHU SUSU Gesa Aldin Barqin
Jurnal Ilmiah Pangan Halal Vol. 3 No. 1 (2021): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Repeated processing of tofu will cause saturation in consumption, to anticipate this, innovation in the food sector is needed, one of which is the manufacture of milk tofu. Milk processing can produce added value and a longer shelf life. The process of making tofu milk is done by clumping. The clumping can use natural coagulation materials enzymatically, namely the bromelain enzyme. Bromelain enzyme can be obtained from pineapple fruit. Pineapple have several varieties, the differences in these varieties will affect the levels of the enzyme bromelain contained so that in the manufacture of milk tofu cannot use the same formula for all varieties. The critical point in the process of making milk tofu is at temperature, because the activity of the bromelain enzyme will increase to a temperature limit of 50℃, after that its activity will decrease, thus the bromelain enzyme is no longer active at high temperatures because it is damaged. In the final product, the addition of pineapple bromelain enzyme in the manufacture of milk tofu will affect the protein content, color, taste, and texture.
Analisis Green Marketing terhadap Eco-Friendly Product pada Convenience Store Menggunakan Metode SWOT Muhammad Ainul Fahmi; Nenden Kostini; Gesa Aldin Barqin; Iqbal Ridho Juliandri
JURNAL KEWIRAUSAHAAN, AKUNTANSI DAN MANAJEMEN TRI BISNIS Vol 5 No 2 (2023): Jurnal Kewirausahaan, Akuntansi dan Manajemen Tri Bisnis
Publisher : STIE Tri Bhakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59806/tribisnis.v5i2.278

Abstract

Penggunaan kemasan plastik sekali pakai yang sulit terurai secara alami sangat berbahaya untuk bumi dan lingkungan. Hal tersebut lah yang memicu para pebisnis khususnya di convenience store untuk mengurangi plastik dengan cara melakukan green marketing pada eco-friendly produk. Penelitian ini bertujuan untuk mengetahui strategi apa yang tepat digunakan dari konsep green marketing pada eco-friendly product yang diterapkan pada convenience store Lawson di Indonesia. Pada penelitian ini akan digunakan penelitian kualitatif menggunakan Focus Group Discussion (FGD) kepada 2 karyawan Lawson Indonesia di wilayah Jakarta dan Jawa Timur, yang kemudian hasil dari FGD tersebut dilakukan analisa menggunakan metode SWOT. Hasil penelitian ini menunjukan bahwa perusahaan perlu menerapkan strategi pada kuadran pertama atau strength opportunity untuk meningkatkan green marketing terhadap eco-friendly product di convenience store mereka.
Co-Authors Iqbal Ridho Juliandri Muhammad Ainul Fahmi Nenden Kostini