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Strategi Pemasaran Produk Tortila Jagung Satyajaya, Wisnu; Rangga, Azhari; Marniza, Marniza
Journal of Food and Life Sciences Vol 1, No 1 (2017)
Publisher : University of Brawijaya

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Abstract

One of the corn products which able to increase its economic value is corn tortilla. The housewives joining the women farmer’s community take an initiative to develop the corn tortilla product. This activity has been done since 2013 by Kemuning II.  However, the trouble comes due to they did the common strategy while the competition between MSME getting more strict.  Therefore, it is required a precise marketing strategy to overcome such kind of this problem.This research intended to identify the strength, weaknesses, opportunity, threats, and to find the suitable marketing strategy of the corn tortilla product.  This research used QSPM analysis which was resulted from matrix of IFE, EFE, IE and SWOT matrix.  Based on the results, the study showed that the greatest strengths of the business belonging to Kemuning II WFC are:  (1) raw materials were very abundant with a score of 0.258, (2) the main weaknesses was not having a promotion media with a score of 0,071, (3) the main opportunity was a guidance from the government with a score of 0.209, (4) and the main threat was the change of weather being unstable with a score of 0.133.  The rating of IE matrix placed MSME at the cell position V, those were holding and maintaining strategies. The strategy prioritized for the business of Kemuning II was to improve the internal management system by improving work motivation and promotional activities to expand the marketing area. Keywords:  MSME, tortilla, marketing strategy, SWOT, QSPM
PENGARUH KONSENTRASI ENZIM SELULASE, α–AMILASE DAN GLUKOAMILASE TERHADAP KADAR GULA REDUKSI DARI ONGGOK (Effects Of Cellulase, α–Amylase, and Glucoamylase Enzyme Concentrations On Reduced Sugar From Solid Cassava Waste) Sutikno, Sutikno; Marniza, Marniza; Musita, Nanti
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v21i1.%p

Abstract

Solid cassava waste, by product of tapioca industries, contains fiber and starch which can be used as raw materials of bioethanol production.  Both fiber and starch of the cassava solid waste are able to be enzymatically hydrolyzed into reduced sugar.  The fiber is hydrolyzed with cellulase and the starch is hydrolyzed with α–amylase and glucoamylase.  Objectives of this research were to find out cellulase, α–amylase, and glucoamylase concentrations yielding the highest concentration of reduced sugar.  To achieve the objectives, the fiber of the cassava solid waste was hydrolyzed with 5, 10, 15, 20, and 25 FPU cellulase enzyme at 40oC,  pH 4,8, and 200 rpm for 20 minutes.  The cassava solid waste, which has been hydrolyzed with the best concentration of cellulase enzyme, was then hydrolyzed with 0,58; 1,15; and 1,37 µl α-amylase and 1,1 µl enzyme glucoamylase/g the cassava waste dry weight.  The result showed that the best cellulase concentration was 25 FPU and yileded 32,19 mg reduced sugar / 100 mL.  A combination of  1,15 µL α-amylase dan 1,10 µL glucoamylase/g the cassava waste dry weight was the best concentration of  the enzymes and yielded 62,21 mg reduced sugar/100mL. Key words : cellulase, α-amylase, glucoamylase, cassava solid waste.
PRODUKSI TEPUNG UBI KAYU BERPROTEIN: KAJIAN PEMANFAATAN TEPUNG KACANG BENGUK SEBAGAI SUMBER NITROGEN RAGI TEMPE Marniza, Marniza; Medikasari, Medikasari; Nurlaili, Nurlaili
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v16i1.%p

Abstract

Cassava roots  have low protein content and short storage life. Fermentation of cassava using tempeh innoculum is one way to increase the protein content of cassava.  Cassava has low protein content therefore it  needs to add nitrogen for ragi tempeh  to grow. Velvet bean could be used to enrich  nitrogen source for the growth of tempeh mold in cassava fermentation. The objectives of this research was to determine the influence of addition of velvet bean flour iton cassava fermentation using ragi tempeh which  will increase protein content  of the cassava and meet  SNI standard.  The experimental design used was a Completely Group Randomized Design, single factor with six concentration level : 0%;  6%;  8%;  10%;  12%;  14% with three replications. Data was evaluated using Bartlett test, Tukey test and BNT 5%.  The high protein content 11,51%  was obtained from the addition of  velvet bean flour at concentration  of 12%. The mousture and HCN content in all treatments have meet the  SNI 01-2997-1992  standard for cassava flour, but not for  minerals and starch contents.
PENGARUH PERLAKUAN AWAL BASA DAN HIDROLISIS ASAM TERHADAP KADAR GULA REDUKSI AMPAS TEBU [The effect of alkali pretreatment and acid hydrolysis on bagasse-reduced sugar]. Sutikno, Sutikno; Marniza, Marniza; Sari, Novita
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 2 (2015): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v20i2.%p

Abstract

 ABSTRACTBagasse, solid waste by product of  sugar cane industries, contains high lignocellulose consisting of 46.3% cellulose, 23.0% hemicellulose and 19.7% lignin.   The bagasse can be converted into bioethanol after pretreating with base and acid and then fermenting with microbes. The objective of this study was to find out the effects of sodium hydroxide pretreatment and sulfuric acid hydrolysis on bagasse reduced sugar content.  In this study, there were 2 treatments with  3 replications.  The first  treatment was submerssion bagasse into 1.0 NaOH solutions at a temperature of 121oC for 15 minutes.  The second treatment was concentrations of sulphuric acid  (H2SO4) that consisted of 5 levels, i.e.  0 M, 0.05 M, 0.10 M, 0.20 M, and 0.30 M.  One and an half grams of dried and ground bagasse was put into 100 mL Erlenmeyer flash and then added with 30 mL 1.0 M NaOH solution. The flash was heated at a temperature of 121oC for 15 minutes. After filtering, the residue was hydrolyzed with H2SO4 solution.  The residue as well as 1.5 g dried and ground bagasse without pretreating with NaOH was hydrolyzed with 15 mL H2SO4 at concentrations of 0, 0.05, 0.10, 0.20, and 0.30 M at a temperature of 121oC for 15 minutes. Filtrates of the solutions were taken to analyze their reduced sugar content. Reduced sugar content of the bagasse samples ranged from 0.05 to 4.20 mg/100 mL.  The highest reduced sugar content (4.20 ml/mL) was yielded when bagasse was directly, hydrolyzed with 0.05 M H2SO4 at a temperature of 121oC for 15 minutes.Keywords : Bagasse, bioethanol, lignocellulose, sulphuric acid, reducing sugar
PENGARUH KONSENTRASI GLISEROL DAN TAPIOKA TERHADAP KARAKTERISTIK BIODEGRADABLE FILM BERBASIS AMPAS RUMPUT LAUT Eucheuma cottonii [The effects of glycerol and tapioca concentration on the characteristics of Eucheuma cottonii seaweed dreg-based biodegradabl Zulferiyenni, Zulferiyenni; Marniza, Marniza; Sari, Erli Novida
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v19i3.%p

Abstract

This research was aimed to find the appropriate combination of glycerol and tapioca concentration in the production of Eucheuma cottonii seaweed dreg-based biodegradable films.  A two factors experiment was arranged in a Complete Randomized Design with three replications.  The first factor was three levels of glycerol concentration : 0.25%; 0.5% and 0.75%.  The second factor was three levels of tapioca concentration: 5%; 6% and 7%.  The data of visual observation, Fourier transform infra red  analysis, biodegradability and water vapor permeability were analyzed descriptively.  The tensile strength, elongation and solubility of biodegradable films were analyzed using by ANOVA.  The homogenity was use barlett test and the aditivity was use Tukey test.  The data were continue by HSD test at 5% level of significant.  The concentration of glycerol and tapioca significant effects on tensile strength and percent elongation, but not on solubility.  The best characteristics of the Eucheuma cottonii seaweed dreg-based biodegradable film was produced from a combination of 0.25% of  glycerol and 7% of tapioca concentration. The best biodegradabe film had  characteristic of an f 53.92  MPa tensile strength, an 3.647 % elongation, 86.17% solubility, 14 day biodegradability, 6.13 g/(m2/day) water vapor permeability .  The addition of glycerol and tapioca concentration in producting of Eucheuma cottonii seaweed dreg-based biodegradable film has caused the film characteristics more plastic and homogeneous. Keywords:  Biodegradable film, Fourier transform infra red, percent elongation, seaweed dreg, tensile strength, water vapor permeability
KARAKTERISTIK BIODEGRADABLE FILM BERBASIS AMPAS RUMPUT LAUT EUCHEUMA COTTONII The effects of glycerol and tapioca concentration on the characteristics of Eucheuma cottonii seaweed dreg-based biodegradable films Zulferiyenni, Zulferiyenni; Marniza, Marniza; Sari, Erli Novida
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v19i3.%p

Abstract

This research was aimed to find the appropriate combination of glycerol and tapioca concentration in the production of Eucheuma cottonii seaweed dreg-based biodegradable films.  A two factors experiment was arranged in a Complete Randomized Design with three replications.  The first factor was three levels of glycerol concentration : 0.25%; 0.5% and 0.75%.  The second factor was three levels of tapioca concentration : 5%; 6% and 7%.  The data of visual observation, Fourier transform infra red  analysis, biodegradability and water vapor permeability were analyzed descriptively.  The tensile strength, elongation and solubility of biodegradable films were analyzed using by ANOVA.  The homogenity was use barlett test and the aditivity was use Tukey test.  The data were continue by HSD test at 5% level of significant.  The concentration of glycerol and tapioca significant effects on tensile strength and percent elongation, but not on solubility.  The best characteristics of the Eucheuma cottonii seaweed dreg-based biodegradable film was produced from a combination of 0.25% of  glycerol and 7% of tapioca concentration. The best biodegradabe film had  characteristic of an f 53.92  MPa tensile strength, an 3.647 % elongation, 86.17% solubility, 14 day biodegradability, 6.13 g/(m2/day) water vapor permeability .  The addition of glycerol and tapioca concentration in producting of Eucheuma cottonii seaweed dreg-based biodegradable film has caused the film characteristics more plastic and homogeneous. Keywords:  Biodegradable film, Fourier transform infra red, percent elongation, seaweed dreg, tensile strength, water vapor permeability
PENGARUH PERLAKUAN AWAL BASA DAN ASAM TERHADAP KADAR GULA REDUKSI TANDAN KOSONGKELAPA SAWIT [The effect of alkali and acid pretreatment on reduced sugar of empty palm fruit bunches] Sutikno, Sutikno; Marniza, Marniza; Yanti, Meri Fitri
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 1 (2015): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v20i1.%p

Abstract

The objective of this research was to obtain the best treatment on empty palm fruit bunch (EPFB) to produce reduced sugar.  Two treatments were applied on the EPFB.   The first treatment was EPFB submersion into 0 M and 0.50 M NaOH solution at a temperature of121oC for 15minutes and the second treatment was sulfuricacid concentration.   After drying and grinding, 1.5 g EPFB was put into 100 mL Erlemeyer flash, added with 30 mL 1.0 M NaOH solution, and then heated at a temperature of 121oC for 15 minutes.  The solution was filtered and the residue was hydrolyzed with H2SO4 solution.  The residue as well as 1.5 g EPFB without treating with NaOH was hydrolyzed with 15 mL H2SO4 at concentrations of 0, 0.05, 0.10, 0.20, and 0.30 M at a temperature of 121oC for 15 minutes. After filtering the solution, the EPFB were analyzed to determine their reduced sugar contents.   Reduced sugar contents of the EPFB ranged from 0.07 to 8.36 mg/100 mL.  The best treatment in this research was submersion EPFB samples in 1.0 M NaOH solution and then hydrolysis with 0.05 M H2SO4 at a temperature of 121oC for 15 minutes.  The treatment resulted in 8.36 mg reduced sugar /100mL.  Keywords: Empty Palm Fruit Bunches, reduced sugar, lignocelluloses, sulfuric acid, NaOH
CHARACTERISTICS OF ANJASMORO SOYBEAN TEMPEH WITH DIFFERENT BOILING DURATION AND PACKAGING TYPES Laksono, Arby Surya; Marniza, Marniza; Rosalina, Yessy
Jurnal Agroindustri Vol 9, No 1 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.1.8-18

Abstract

This study aims to determine the effect of boiling duration variations and  packaging types on physicochemical and organoleptic characteristics of Anjasmoro soybean tempeh. This study used a Completely Randomized Design with two factors, namely the factor of the initial boiling duration of soybeans (20, 30 and 40 minutes) and packaging types (PP plastic and kepok banana leaves). The results showed the interaction of two treatment variations were not significantly different at the level of 5% on physicochemical characteristics (water content and protein), but significantly different levels of Anjasmoro soybean tempeh. In general, the physicochemical characteristics of tempe have fulfilled the quality requirements of soybean tempeh (SNI 3144: 2015). Based on the results of organoleptic testing of tempeh, the interaction of two treatment variations was significantly different at the 5% level of the organoleptic characteristics of the color, aroma, and characteristics of overall fresh Anjasmoro soybean tempeh, but not significantly different in texture attributes. Whereas in the fried tempeh showed results that were not significantly different in organoleptic parameters of color, aroma, texture and overall, but it is significantly different from the taste attribute.
CUSTOMER SATISFACTION ANALYSIS ON LEMANG TAPAI TRADITIONAL FOOD AT BENGKULU Jayadi, Rexy Pratama; Effendi, Zulman; Marniza, Marniza
Jurnal Agroindustri Vol 8, No 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroind.8.2.124-132

Abstract

The purpose of this study is to get attribute desired customer, determine satisfaction customer againt of “lemang tapai”, and to get quality priority the attributes lemang tapai. The sampling techniqueof this study is accidental sampling to dicided 100 respondents. The method of analysisis test validity and reliability, determine custumer satisfaction indexs (CSI) and determine importance performance analisys (IPA). The result of this study show that attributes desirable customer lemang tapai is a sense of lemang, texture of lemang, colors of lemang, aroma of lemang, bamboo whitout a disability and crack, flawed prevent burning, sense of tapai, texture of tapai, colors of tapai and aroma of tapai. The resut of CSI show the level of satisfaction customer of lemang tapai 0,82. The attributes of lemang tapai that recommended for quality repair by producers is aroma of tapai.