Search results for: Riska Prasetiawati

Authors: Novriyanti Lubis, Riska Prasetiawati, Nuriani Rahayu

Abstract:

The effectivity of lime juice on the cooked rice’s shelf-life was investigated. This research was proposed to get the optimal condition, such as concentration lime juice as the preservatives, and shelf-life cooked rice’s container to store using rice warmer. The effectivity was analysed total colony bacteriology, and physically. The variation of lime juice’s concentration that have been used were 0%, 0,46%, 0,93%, 1,40%, and 1,87%. The observation of cooked rice’s quality was done every 12 hours, including colour, smell, flavour, and total colony every 24 hours. Based on the result of the research considered from the cooked rice’s quality through observing the total of the colony bacteriology and physically, it showed the optimum concentrate which is effective preserve the cooked rise’s level concentrate was 0.93%.

Keywords: bacteriology, cooked rice's, lime juice, preservative

Procedia PDF Downloads 335

Authors: Novriyanti Lubis, Riska Prasetiawati, Wulan Septiani

Abstract:

The quantitative analysis of vitamin C content from variations beverage packaging containing red guava (Psidium Guajava Linn) fruit juice had been done. In this study, four samples were obtained from the shopping center in Garut and Bandung City. Samples were tested quantitatively by 2,6-dichlorophenol indophenol titration method. The results showed different concentration of 4 samples consist of tetra pack packaging, tin, glass, and plastic bottles, such as; 17.99 mg/100 gr, 31.46 mg/100 gr, 13.00 mg/100 gr, and 12.01 mg/100 gr, respectively. These results indicated that the packaging variations affected the level of vitamin C content which was characterized by decreased levels of vitamin C. It means the levels of vitamin C from this research were not in accordance with nutritional value information on the packaging. Tetra pack packaging was the most stable compared to other packaging even though it had a shorter expired date than with other.

Keywords: vitamin C, variations beverage packaging, red guava, titration 2, 6- dichlorophenol indophenol

Procedia PDF Downloads 237

Authors: Fauzia Dianawati, Riska W. Purnomo

Abstract:

Food and agricultural sector become the biggest sector contributing to inflation in Indonesia. Especially in Wonogiri district, red cayenne pepper was the biggest sector contributing to inflation on 2016. A national statistic proved that in recent five years red cayenne pepper has the highest average level of fluctuation among all commodities. Some factors, like supply chain, price disparity, production quantity, crop failure, and oil price become the possible factor causes high volatility level in red cayenne pepper price. Therefore, this research tries to find the key factor causing fluctuation on red cayenne pepper by using ARCH/GARCH method. The method could accommodate the presence of heteroscedasticity in time series data. At the end of the research, it is statistically found that the second level of supply chain becomes the biggest part contributing to inflation with 3,35 of coefficient in fluctuation forecasting model of red cayenne pepper price. This model could become a reference to the government to determine the appropriate policy in maintaining the price stability of red cayenne pepper.

Keywords: ARCH/GARCH, forecasting, red cayenne pepper, volatility, supply chain

Procedia PDF Downloads 185

Authors: Chica Riska Ashari, Yoli Farradika

Abstract:

Background: Nutritional problems arise due to food security problems in the family, such as the ability of families to obtain food which is common in poor people due to lack of economic access to buy food. For this reason, it is hoped that there will be actions or behaviors that can be taken to fulfill their food or known as the Food Coping Strategy. The purpose of this study is to identify the eating patterns and Food Coping strategies of household students of prof. DR. HAMKA Muhammadiyah University Jakarta during the covid-19 pandemic. Methods: This study is a quantitative observational study with a cross-sectional approach. The dependent variable in this study is food coping strategies and eating patterns. The location of this research is Prof. DR. Hamka Muhammadiyah University. The population in this study were all students of Prof. DR. HAMKA Muhammadiyah University. The sampling technique is purposive sampling. The minimum number of samples in this study is 97 people with a response rate or drop out an estimate of 10%, so the total number of samples was 107 people. Statistical analysis with descriptive analysis. Results: The results showed that most of the food coping strategies were carried out by the students of the household of Prof. DR. HAMKA Muhammadiyah University, were buying the cheaper food (91.6%), then changing the priority of buying food (75.7%) and household members who carry out this food coping strategy are mothers (59.8%) then followed by students themselves (57, 9%). The diet of most students at the Prof. DR. HAMKA Muhammadiyah University in a day was fond of consuming sugar and foods containing sugar (candy, sugar, honey, sweet drinks) (98.1%) then eggs (97.2%). Conclusion: Food coping strategies are mostly used by households students at Prof. DR. HAMKA Muhammadiyah University who were buying the cheaper food and the member who did this behavior the most were the mothers. The diet of most students at Prof. DR. HAMKA Muhammadiyah University in a day was fond of consuming sugar and foods containing sugar (candy, sugar, honey, sweet drinks).

Keywords: behavior, eating patterns, food coping strategies, food security, students

Procedia PDF Downloads 183