Talas memiliki nilai ekonomi yang rendah, mudah didapatkan dan nilai kandungan serat yang dapat b... more Talas memiliki nilai ekonomi yang rendah, mudah didapatkan dan nilai kandungan serat yang dapat berguna untuk membantu pencernaan makanan dalam tubuh, sehingga talas cocok digunakan untuk bahan tambahan pada adonan yang dapat menggantikan penggunaan kentang. Tujuan penelitian ini untuk mengidentifikasi kebutuhan konsumen dalam pengembangan produk donat talas. Metode yang digunakan dalam pengembangan produk donat talas yaitu Quality Funtion Deployment (QFD) dengan menerjemahkan keinginan konsumen ke dalam rancangan teknis. Konsumen didapatkan dari penyebaran kuesioner menggunakan metode teknik sampling purposive sampling non probabilitydengan responden sasaran yaitu berdomisili di Bogor atau wisatawan yang sering berkunjung ke Bogor dan pernah mengonsumsi donat. Berdasarkan hasil kuesioner, menginginkan responden rasa donat yang tidak dominan dengan topping rasa, rasa manis yang pas, teksur yang lembut dan empuk, warna donat yang menarik, aroma donat yang kuat, ukuran donat dengan di...
Nata is an organic food product that has a high fiber content. Nata is a fermented produce by Ace... more Nata is an organic food product that has a high fiber content. Nata is a fermented produce by Acetobacter xylinum. There is very limited review article that discussed the making process of nata using different starter, raw material, and the length of incubation time in once. So that, this review discusses the comparison of various parameters that affect the fermentation process of nata. This review aims to discuss the effect of using several types of microorganisms, different raw materials, and different fermentation time on nata production. Factors that influence the success of nata fermentation process include fermentation time, the addition of ingredients (sugar, vinegar, and urea), the use of hollow caps, avoiding products from shocks, and the use of sterile equipment. The bacteria that can be used for making nata include Acetobacter xylinum and Acetobacter sp. Several raw materials can be used to make nata, such as coconut water, seaweed, banana peels, tofu water, cassava, and ...
IOP Conference Series: Earth and Environmental Science, 2021
The millennial lifestyle encourages the development of coffee drinks, accompanied by the prolifer... more The millennial lifestyle encourages the development of coffee drinks, accompanied by the proliferation of coffee shops. Coffee and avocado are some of the potential plantation products in Dusun Sirap, Semarang. Currently, there is no processing of avocado plantation products at the coffee shop. This study aimed to produce avocado coffee at the Doesoen Sirap coffee shop according to consumer preference by Quality Function Deployment method. Data collection was carried out by distributing questionnaires and interviews. The questionnaires showed that seven attributes, namely taste, texture, color, size, price, topping, and drinking aids in avocado coffee on the market today, have not satisfied consumers. Therefore, technical needs are required to achieve customer satisfaction on these attributes. Avocado coffee has eight technical requirements. One of the highest technical requirements is the mass ratio of avocado, ice, water, and sugar to create the sweet taste of avocado juice. After...
Talas memiliki nilai ekonomi yang rendah, mudah didapatkan dan nilai kandungan serat yang dapat b... more Talas memiliki nilai ekonomi yang rendah, mudah didapatkan dan nilai kandungan serat yang dapat berguna untuk membantu pencernaan makanan dalam tubuh, sehingga talas cocok digunakan untuk bahan tambahan pada adonan yang dapat menggantikan penggunaan kentang. Tujuan penelitian ini untuk mengidentifikasi kebutuhan konsumen dalam pengembangan produk donat talas. Metode yang digunakan dalam pengembangan produk donat talas yaitu Quality Funtion Deployment (QFD) dengan menerjemahkan keinginan konsumen ke dalam rancangan teknis. Konsumen didapatkan dari penyebaran kuesioner menggunakan metode teknik sampling purposive sampling non probabilitydengan responden sasaran yaitu berdomisili di Bogor atau wisatawan yang sering berkunjung ke Bogor dan pernah mengonsumsi donat. Berdasarkan hasil kuesioner, menginginkan responden rasa donat yang tidak dominan dengan topping rasa, rasa manis yang pas, teksur yang lembut dan empuk, warna donat yang menarik, aroma donat yang kuat, ukuran donat dengan di...
Nata is an organic food product that has a high fiber content. Nata is a fermented produce by Ace... more Nata is an organic food product that has a high fiber content. Nata is a fermented produce by Acetobacter xylinum. There is very limited review article that discussed the making process of nata using different starter, raw material, and the length of incubation time in once. So that, this review discusses the comparison of various parameters that affect the fermentation process of nata. This review aims to discuss the effect of using several types of microorganisms, different raw materials, and different fermentation time on nata production. Factors that influence the success of nata fermentation process include fermentation time, the addition of ingredients (sugar, vinegar, and urea), the use of hollow caps, avoiding products from shocks, and the use of sterile equipment. The bacteria that can be used for making nata include Acetobacter xylinum and Acetobacter sp. Several raw materials can be used to make nata, such as coconut water, seaweed, banana peels, tofu water, cassava, and ...
IOP Conference Series: Earth and Environmental Science, 2021
The millennial lifestyle encourages the development of coffee drinks, accompanied by the prolifer... more The millennial lifestyle encourages the development of coffee drinks, accompanied by the proliferation of coffee shops. Coffee and avocado are some of the potential plantation products in Dusun Sirap, Semarang. Currently, there is no processing of avocado plantation products at the coffee shop. This study aimed to produce avocado coffee at the Doesoen Sirap coffee shop according to consumer preference by Quality Function Deployment method. Data collection was carried out by distributing questionnaires and interviews. The questionnaires showed that seven attributes, namely taste, texture, color, size, price, topping, and drinking aids in avocado coffee on the market today, have not satisfied consumers. Therefore, technical needs are required to achieve customer satisfaction on these attributes. Avocado coffee has eight technical requirements. One of the highest technical requirements is the mass ratio of avocado, ice, water, and sugar to create the sweet taste of avocado juice. After...
Uploads
Papers by Zulfa Shafira Prihastari