Karya Tulis Dosen Unika Widya Karya Malang dalam Jurnal Nasional Tidak Terakreditasi https://repository.ukwk.ac.id/handle/123456789/46 2026-04-25T01:35:24Z 2026-04-25T01:35:24Z Susilowati, Sri Nurani, Maria Puri https://repository.ukwk.ac.id/handle/123456789/1882 2023-04-17T07:19:14Z 2019-12-01T00:00:00Z

Title: LABELING KEMASAN PRODUK MINUMAN SARI APEL DI KELOMPOK TANI PALAPA DESA WRINGINANOM KECAMATAN PONCOKUSUMO Authors: Susilowati, Sri; Nurani, Maria Puri Abstract: Apple juice becomes an opportunity as processed apples in Poncokusumo District, because the average farmers in this area plant apples, most of the apples are sold as fresh fruit. So far, the apple juice are unable to compete due to the appearance of the packaging. Accordingly, the objectives of this activity were (1) improving specific plastic packaging labels including the names of farmer groups and partners, composition, and expiration date; and (2) increasing farmers' knowledge in food safety, especially regarding foodgrade packaging of food products and label standardization. The solutions and targets implemented in this program were 1) assisting farmers to design new labels which include the product name, Palapa farmer group name, Widya Karya Catholic university as the name of partner, chemical composition, PIRT number, and expiration date. 2) enlightening the farmers by explaining and discussing food packaging including foodgrade so that they could choose safe food packaging products.

2019-12-01T00:00:00Z Pratita, Bernadeta Wahyu Astri https://repository.ukwk.ac.id/handle/123456789/1807 2023-03-14T06:37:31Z 2023-02-01T00:00:00Z

Title: Pelatihan membuat business plan bagi siswa-siswi kelas XII SMK Putra Indonesia Malang Authors: Pratita, Bernadeta Wahyu Astri

2023-02-01T00:00:00Z Pratita, Bernadeta Wahyu Astri https://repository.ukwk.ac.id/handle/123456789/1806 2023-03-14T06:33:20Z 2023-02-01T00:00:00Z

Title: Determinant Factor of Consumers’ Decision Relating to The Purchase of Selection Food Shop Authors: Pratita, Bernadeta Wahyu Astri Abstract: Consumers’ purchasing decision of a product or service can be affected by several factors. In this research there are 5 factors: product, employee service, culture, price and psychological. The purpose of this study is to determine whether these 5 factors are the factor considered by the customers in purchasing products in the selection food shop (Mie Setan). This research uses quantitative approach with 100 respondents as sample. They were obtained with incidental sampling technique. Data were obtained by using questionnaire instrument. Meanwhile, the technique of data analysis used confirmatory factor analysis. The result show that the most determinant Factor of consumers’ decision purchasing is the product.

2023-02-01T00:00:00Z Prasetya, Hendrikus Nendra Herdinastiti https://repository.ukwk.ac.id/handle/123456789/280 2019-10-21T04:22:56Z 2018-10-01T00:00:00Z

Title: Pengolahan ampas kelapa menjadi kue semprong mini untuk peningkatan nilai tambah Authors: Prasetya, Hendrikus Nendra; Herdinastiti Abstract: Coconut pulp is a waste, though it has a high fiber content. Used of coconut pulp must be first processed. Coconut pulp is obtained from the process of drying, then crushed to flour. Used of coconut pulp flour can be as substitution for rice flour in semprong. Semprong is a traditional food, that has crispy, sweet, and dry texture. In this study semprong will be made to substitute coconut pulp to replace rice flour with a 20%, 30% and 40%. Analysis is on physical (hardness), chemistry (moisture and fiber content), organoleptic and added value. The substitute of coconut pulp has a significant effect on the level of 5%. In the physical test, it was found that the more substitute of coconut pulp flour that was given made the texture of the semprong is hard. The water content test showed that the highest water content was in the control, while the lowest water content occurred at the substitute of 40% coconut pulp. Based on the results of crude fiber content is the coconut pulp substitute was 40% the highest. Based on the results of organoleptic analysis it can be seen that by substitute 20% coconut pulp powder most favored by the panelists, and the substitute of 40% coconut pulp flour is least preferred by panelists. The value added analysis used by the Hayami method with the results of the analysis of value added processing of the semprong from coconut pulp flour obtained a gain of 76%.

2018-10-01T00:00:00Z