Journal of Agri-Food Science and Technology最新文献_第3页

Quality Control of Dry Noodle Product Processing in Semarang Central Java 中爪哇三宝垄干面加工的质量控制

Journal of Agri-Food Science and Technology Pub Date : 2022-04-21 DOI: 10.12928/jafost.v2i1.4775

Rosdiana Dewi Safitri, A. Khairi

引用次数: 0

The Effect of Breadfruit Leaves (Artocarpus altilis) Addition to Antioxidant Content and Organoleptic Properties of Ginger Wedang 添加面包果叶对生姜Wedang抗氧化含量及感官特性的影响

Journal of Agri-Food Science and Technology Pub Date : 2021-09-04 DOI: 10.12928/JAFOST.V2I1.4314

Fatimah Agus Triana, M. Devi, S. Soekopitojo

{"title":"The Effect of Breadfruit Leaves (Artocarpus altilis) Addition to Antioxidant Content and Organoleptic Properties of Ginger Wedang","authors":"Fatimah Agus Triana, M. Devi, S. Soekopitojo","doi":"10.12928/JAFOST.V2I1.4314","DOIUrl":"https://doi.org/10.12928/JAFOST.V2I1.4314","url":null,"abstract":"Ginger breadfruit leaves wedang is a functional beverage made from breadfruit leaves that contains high antioxidant value, ginger and palm sugar. Moreover the adding healthy value function in ginger breadfruit leaves wedang product, also to utilizing the breadfruit leaves into functional beverage of ginger breadfruit leaves wedang in order to be accepted by the people. This research aims to know 4%, 5% and 6% breadfruit leaves addition influence to antioxidant content (gallic acid, quercetin and kaempferol) and organoleptic properties. This experiment research using Completely Random Design (CRD) with three kinds of treatment. The analyzed data using One Way ANOVA, if the treatments shows difference significant, then the analyzed data should be proceed by Duncan’s Multiple Range Test with 5% confidence interval. The highest value of gallic acid antioxidant contect leads in 6% ginger breadfruit leaves wedang about 92,326 μg/ml. The highest value of quercetin antioxidant contect leads in 6% ginger breadfruit leaves wedang about 36,767 μg/ml. The highest value of kaempferol antioxidant contect leads in 6% ginger breadfruit leaves wedang about 25,921 μg/ml. The highest score of color hedonic is 3,97, and the highest score of taste hedonic is 3,67. The highest score of color hedonic quality is 3,11 with dark brown color criteria. The highest score of taste hedonic quality is 4,17 with a bit bittersweet taste criteria","PeriodicalId":237038,"journal":{"name":"Journal of Agri-Food Science and Technology","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122025843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Feasibility Study of Black Garlic's Home Industry in Ngestiharjo Village 内斯蒂哈霍村黑蒜家庭产业的可行性研究

Journal of Agri-Food Science and Technology Pub Date : 2021-08-09 DOI: 10.12928/JAFOST.V2I1.3880

Anjar Kistia Purwaditya, Noor Aulia Asrul Muliana, Reza Ulfi Shahrul, S. B. Anoraga

引用次数: 0

The Effect of Temperature and Time on Quality of Banana Peel Flour 温度和时间对香蕉皮粉品质的影响

Journal of Agri-Food Science and Technology Pub Date : 2021-03-04 DOI: 10.12928/JAFOST.V1I2.3655

Eva Kusmayanti, Sarah Haura Zalfa, A. Aktawan

引用次数: 1

Identification of Factors Affecting Consumers In Buying Local Chocolate Products 消费者购买本地巧克力产品的影响因素分析

Journal of Agri-Food Science and Technology Pub Date : 2021-03-04 DOI: 10.12928/JAFOST.V1I2.2688

Wildan Fajar Bachtiar, S. B. Anoraga, Anjar Kistia Purwaditya

{"title":"Identification of Factors Affecting Consumers In Buying Local Chocolate Products","authors":"Wildan Fajar Bachtiar, S. B. Anoraga, Anjar Kistia Purwaditya","doi":"10.12928/JAFOST.V1I2.2688","DOIUrl":"https://doi.org/10.12928/JAFOST.V1I2.2688","url":null,"abstract":"Yogyakarta has become a potential market for culinary industries. One of the emerging products, which becomes a typical souvenir from Yogyakarta, is local chocolate products. Some of the local chocolate producers continue to grow through their uniqueness and different sales points. The objective of this study is to investigate factors affecting of consumer decision making in purchasing local chocolate as a souvenir. This study was conducted in September 2019 through primary data collection in Yogyakarta. This research study involves exploration of significant target consumers. The total sample of 31 respondents were collected by accidental sampling. The results indicate that consumers highlighted promotion as the most important marketing factor that influences the purchasing decision for local chocolate products. On the other hand, consumers show that the products' quality and store are more important than the prices. Premium quality products, attractive and economical packaging, and giving product samples, ranked as the top three influential promotion sub-factors related to local chocolate product selection. Consumers who have higher educational backgrounds will focus on quality. The price factor becomes the last consideration, which is the variable price versus the number of contents in one package.","PeriodicalId":237038,"journal":{"name":"Journal of Agri-Food Science and Technology","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124232777","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Analysis of Business Feasibility of Bottled Water Product In Cup Of 240 ml In PDAM Tirta Binangun, Kabupaten Kulon Progo PDAM公司生产240毫升杯装瓶装水的可行性分析

Journal of Agri-Food Science and Technology Pub Date : 2021-03-04 DOI: 10.12928/JAFOST.V1I2.2692

A. Mahendra, S. B. Anoraga

{"title":"The Analysis of Business Feasibility of Bottled Water Product In Cup Of 240 ml In PDAM Tirta Binangun, Kabupaten Kulon Progo","authors":"A. Mahendra, S. B. Anoraga","doi":"10.12928/JAFOST.V1I2.2692","DOIUrl":"https://doi.org/10.12928/JAFOST.V1I2.2692","url":null,"abstract":"Regional Drinking Water Company (PDAM) Tirta Binangun is one of the Regional Owned Enterprises (BUMD) in the field of water delivery services for Kulon Progo residents. PDAM Tirta Binangun also has a Bottled Drinking Water (AMDK) production program. AMDK KU needs to identify the financial feasibility of a 240 mℓ cup product. The need for business analysis is to find out whether AMDK KU can generate profits in the future or vice versa. The analysis of business feasibility used the methods of Break Event Point (BEP), Net Present Value (NPV), and Net B/C Ratio. Besides, it is necessary to take alternative corrective actions at the company for 240 mℓ cup products. The company of AMDK KU has gotten the normal BEP for the first cup production of 240 mℓ is 70,654 cartons, and the income in 6 months and 15 days is Rp 1,130,470,076. The analysis result is the company of AMDK KU, with the cup production of 240 mℓ, can be said that it had a profit. If the income and the price are increased by 10 percent, 20 percent, and 30 percent, it still will have profit. According to the NPV analysis, the products of 240 mℓ cup of AMDK KU are feasible to be done, even for 10 days later. However, the analysis result of the Net B/C Ratio, the products of 240 mℓ cup of AMDK KU is profitable because the score is Rp 1.1332. Furthermore, the PP result found in 10 months 11 days is included as a quick return on investment. The alternative action to solve the unprofitable products is by developing the product using the new innovation, product branding, a new marketing strategy, and additional investment.","PeriodicalId":237038,"journal":{"name":"Journal of Agri-Food Science and Technology","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114164332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Formulation and Sensory Reception of Steamed Brownies with Avocado (Persea americana) Seeds as Additive 以鳄梨种子为添加剂的蒸布朗尼的配方及感官感受

Journal of Agri-Food Science and Technology Pub Date : 2021-03-04 DOI: 10.12928/JAFOST.V1I2.2755

Amanda Dwi Oktavia Adisty, W. M. Rahayu, T. Juwitaningtyas

引用次数: 0