Jamu kunyit asam merupakan suatu produk minuman herbal yang digemari oleh masyarakat indonesia. Peningkatan produksi jamu atau minuman herbal akan menyebabkan terjadinya peningkatan terhadap limbah yang dihasilkan oleh industri minuman herbal jamu kunyit asam. Penelitian ini bertujuan untuk menilai daur hidup jamu kunyit asam dan mengetahui dampak lingkungan dari produksi jamu kunyit asam di UD. AL-Mansyurien. Metode penelitian ini adalah Life Cycle Assessment menggunakan software OpenLCA. Hasil penelitian menunjukkan bahwa proses produksi jamu kunyit asam UD. AL-Mansyurien menghasilkan limbah cair (sisa air pencucian), limbah padat (ampas kunyit, ampas asam jawa, ampas gula pasir, ampas gula jawa) serta emisi gas buang (energi listrik, gas LPG, dan Premium). Berdasarkan analisis penilaian daur hidup jamu kunyit asam diketahui bahwa dalam 1 kg jamu kunyit asam menghasilkan dampak, Climate Change dengan emisi CO2 sebesar 2.63E+03 kg CO2-eq, Euthrophication dengan emisi PO4 sebesar 0.01998E+0 kg PO4eq, Photochemical Oxidation dengan emisi gas ethylene sebesar 0.01284E+0 kg ethylene-eq. Kata kunci : emisi, jamu kunyit asam, life cycle assessment, open LCA
Unripe jackfruit is one vegetables that is usually processed into Indonesian dishs. Beside unripe jackfruit processed into vegetables can also be developed and processed into a dry product called beef floss. Unripe jackfruit has a very low protein content, so it needs other raw material to improve protein content of the floss we added tempeh to the floss = gembus tempeh or soybean tempeh, as much as 15%, 25%, 35% and 0% as control. This study uses a Completely Randomized Design (CRD) with 2 factors. The first factor is proportion of unripe jackfruit and tempeh, and the second factor is type of tempeh. Parameter of this research are organoleptic evaluation, the color, moisture content and protein content. The result of organoleptic evaluation is the proportion 25% soybean tempeh prefered for aroma, taste, color, texture. The highest L (Lightness) was resulted from 35% soybean tempeh. The highest moisture content was shown by floss with 15% soybean tempeh. Protein content increased from 4,3775% to 39,3975% by addition of soybean tempeh while protein increased from 4,3775% to 14,8835% in beef floss added with gembus tempeh.
Marke·tsegmentation defined as market determination as sub.;.class consumer owning requirement and desire which is much the same to, becoming sub-class which can be reached withthedifferent marketing hotchpotch. ClusterAnalysis is a statistical technique todissociate objects became a certain group which is each other data analysis constructively knowable SPSS so that clusters deputizing consumer segment Madura. Result Klastering from research show have beenformed by 7clusterfrom entireall responder (100) people, among other things is: (1) cluster 1, is very paying attention to group of quality and security in purchase of goods, (2). cluster 2,group taking afancy tojamu Madura, but they remain to price, (3) cluster 3, isgroup which not take asproblem of the price in buying jamu Madura, (4) cluster 4, is group taking afancy tojamu Madura and there is desire to consume the jamu of Madura a more regular again and this group is not fanatical to certain j amu's brand, (5) cluster 5,group.which enough take afancy to thejamu Madura and they desire toconsume thejamu of Madura a more regular, (6) cluster 6, is represent taking afancy to jamu Madura and they buy thejamu alsofor thepresent of existingfamil y outside Bangkalan and to be resold and (7) cluster 7, this group take a fancy to the jamu Madura but in buying their not require the suggestionfrom famil y member orfrom others.
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