Budaya Percepatan Dan Percepatan Budaya

Kurniawan, Ivan

doi:10.33375/vslt.v3i1.1097

Cited by 4 publications

(3 citation statements)

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“…Jambu mete dan tepung kacang merah yang digunakan mempengaruhi rasa daging analog. Menurut Kurniawan (2011) rasa daging olahan dipengaruhi oleh bau dan tekstur namun pada umumnya ada tiga macam yang sangat menentukan penerimaan konsumen yaitu tingkat kegurihan dan keasinan.…”

Section: Rasaunclassified

Evaluation of Sensory and Microbiological Analogue Meat Made of Cashew Fruit and Red Bean Flour

Kumalasari

Dinata

Satar

2022

JAGOIND

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Cashew fruit contains high levels of vitamin C and has a high antioxidant content. This study aims to determine the acceptance of analog meat, the number of bacteria, and to determine the shelf life of analog meat made from cashew fruit (Anacardium occidentale L.) and red bean flour (Phaseolus vulgaris L.). The experiment used in this study was a single factor Completely Randomized (CRD) with 5 treatment levels %w/w design of cashew nuts and red bean flour, namely F1 (60%:20%); F2 (50%:30%); F3 (40%:40%); F4 (30%:50%); and F5 (20%:60%) with the addition of 20% white oyster mushroom for each formulation. The method used in this research is a sensory test, total plate number test, and observation of shelf life, then the data obtained will be analyzed by one way ANOVA test and further tests are carried out using Duncan to determine the significant difference between each treatment. The results showed that the sensory properties of the color parameter which had the highest value were F4 which had a significant effect on an average of 3.77, the aroma parameter which had the highest value was F3 which had a significant effect on an average of 3.80, the taste parameter which had the highest value was F1. significant effect on an average of 3.70, the texture parameter which has the highest value is F3 which has a significant effect on an average of 3.83, and the overall preference level parameter which has the highest value is F3 which has a significant effect on an average of 3.6. Be based 2019 BPOM regulations (ISO 4833-1; SNI 2897), the analogue meat of red bean flour F1, F2, F3, F4, and F5 has met the SNI 2897 standard requirements for analoge meat, and does not exceed the microbial contamination threshold with a vulnerability of 3.0 x 103 cfu/gto 18, 3 x 103 cfu/g. The shelflife prediction was 3-7days at room temperature, in which the analog meat has experienced changes in smell and appearance, however there was no change in smell and appearance upon stored at cold temperature for 1 -7 days.

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Section: Rasaunclassified

Evaluation of Sensory and Microbiological Analogue Meat Made of Cashew Fruit and Red Bean Flour

Kumalasari

Dinata

Satar

2022

JAGOIND

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“…This market competition can have a negative impact on the existence of the Kebon Jayanti ceramic centre. In addition, Kurniawan stated that cultures that cannot survive will experience a process of fusion and even elimination [5].…”

Section: Introductionmentioning

confidence: 99%

Making a Logo as Destination Branding: Case Study Kebon Jayanti Ceramic Centre

Kurniawan

Novanto²

2022

ICOBEST

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Bandung is a city known for its various local wisdom and diverse cultures. Continuing to preserve the value of intergenerational traditions in the current of modernization. Among the various creative industries that Bandung has, there are communities that are trying to maintain the traditional pottery culture. The Kebon Jayanti ceramic centre is a center for pottery craftsmen in Bandung, which was inaugurated in 1960 by the Bandung City Government as a tourist spot for shopping for ornamental pottery. Its products have been marketed to all regions in Indonesia. Since its inception, the products of the Kebon Jayanti ceramic centre have continued to change in terms of form, function, and style due to changes in business owners. This condition is vulnerable to the identity of the producer which is difficult to identify. So that the brand from Kebon Jayanti ceramic centre is less well known, and also has an impact on its existence. The method used in this research is qualitative approach, revealing identity through the history, purpose, and role of craftsmen in the Kebon Jayanti pottery industry and then translated into a visual identity. This research produces a visual identity in the form of a logo that can be used to build the image of the Kebon Jayanti ceramic centre. The logo that has been designed is also applied to the media for supporting the brand image. Starting from stationery design, packaging, merchandise, and signage that can introduce, strengthen, and expand the reach of the Kebon Jayanti ceramic centre brand. Through this visual identity design, it is hoped that consumers can easily remember and identify the Kebon Jayanti as a ceramic center that has unique culture and is interesting to visit.

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“…A culture will be easily influenced by other cultures if the community accepts it continuously. According to Kurniawan, cultures that cannot survive will undergo a process of fusion with other cultures or even undergo a process of elimination [6].…”

Section: Introductionmentioning

confidence: 99%

Design of Sundanese Script Through Android Based Interactive Game Applications

Cahyadi¹,

Kurniawan²,

Widyanda³

2022

ICOBEST

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The purpose of this research is to utilize the latest android-based technology to introduce the Sundanese script to the public. so, this design can be used especially in the preservation of Sundanese culture which is judged by the development of the current era which has begun to be abandoned. Sundanese script with the concept of this android-based game to introduce the basics of Sundanese script as learning that can be used every day. Therefore, people can master the standard Sundanese script by using different methods and experiences for those who wish or find it difficult to absorb material using conventional methods. The research method used is descriptive qualitative with a project design process approach, data collection, and analysis to design. The results of this design through the method used starting from data collection to design, in the form of an android-based application prototype design that can be used directly. So that in this study it can be seen the use of technology is used as a learning media solution which is considered easy to use and can be useful for the community.

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Budaya Percepatan Dan Percepatan Budaya

Cited by 4 publications

References 0 publications

Evaluation of Sensory and Microbiological Analogue Meat Made of Cashew Fruit and Red Bean Flour

Evaluation of Sensory and Microbiological Analogue Meat Made of Cashew Fruit and Red Bean Flour

Making a Logo as Destination Branding: Case Study Kebon Jayanti Ceramic Centre

Design of Sundanese Script Through Android Based Interactive Game Applications

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