Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Jurnal Bisnis, Manajemen, dan Informatika Indonesian Food Science and TechnologyJournal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Bahmid, Nur Alim
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Engineering

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Analisis Pengaruh Kualitas Produk dan Dinamika Perilaku Konsumen terhadap Keputusan Pembelian Bawang Merah Goreng Karim, Ikawati; Bahmid, Nur Alim; Nurjayanti, Shoffi
JBMI (Jurnal Bisnis, Manajemen, dan Informatika) Vol. 20 No. 2 (2023): JBMI
Publisher : Department of Management FEB Unhas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26487/jbmi.v20i2.31993

Abstract

Kualitas produk bawang merah goreng merupakan salah satu faktor penentu dalam keputusan pembelian. Produk yang dibuat sesuai dengan keinginan konsumen akan memunculkan sikap positif terhadap atribut bawang merah goreng dan menyebabkan derajat kepentingan atribut berbeda dengan atribut lainnya. Penelitian ini bertujuan untuk menganalisis faktor-faktor yang mempengaruhi perilaku konsumen serta menggambarkan persepsi konsumen terhadap produk bawang merah goreng di Kecamatan Banggae Timur dan Kecamatan Wonomulyo. Jenis penelitian ini adalah deskriptif kuantitatif. Sampel diambil masing – masing sebanyak 30 responden setiap lokasi dengan menggunakan teknik pengambilan sampel accidental sampling. Metode analisis yang digunakan adalah analisis regresi linear berganda dan analisis statistik deskriptif. Hasil penelitian mengungkapkan bahwa faktor kualitas produk berpengaruh secara positif dan signifikan terhadap keputusan pembelian produk bawang merah goreng di Kabupaten Majene, sedangkan faktor-faktor lain memiliki pengaruh negatif atau positif namun tidak signifikan.Kualitas produk bawang merah goreng merupakan salah satu faktor penentu dalam keputusan pembelian. Produk yang dibuat sesuai dengan keinginan konsumen akan memunculkan sikap positif terhadap atribut bawang merah goreng dan menyebabkan derajat kepentingan atribut berbeda dengan atribut lainnya. Penelitian ini bertujuan untuk menganalisis faktor-faktor yang mempengaruhi perilaku konsumen serta menggambarkan persepsi konsumen terhadap produk bawang merah goreng di Kecamatan Banggae Timur dan Kecamatan Wonomulyo. Jenis penelitian ini adalah deskriptif kuantitatif. Sampel diambil masing – masing sebanyak 30 responden setiap lokasi dengan menggunakan teknik pengambilan sampel accidental sampling. Metode analisis yang digunakan adalah analisis regresi linear berganda dan analisis statistik deskriptif. Hasil penelitian mengungkapkan bahwa faktor kualitas produk berpengaruh secara positif dan signifikan terhadap keputusan pembelian produk bawang merah goreng di Kabupaten Majene, sedangkan faktor-faktor lain memiliki pengaruh negatif atau positif namun tidak signifikan. Product quality of fried shallots is one of the determining factors in purchasing decisions. Products made according to the wishes of consumers will bring up a positive attitude towards the attributes of fried shallots and cause the degree of importance of the attribute to be different from other attributes. This study aims to analyze the factors that influence consumer behavior and describe consumer perceptions of fried shallots in Banggae Timur and Wonomulyo Districts. This research refers to descriptive quantitative. Samples were taken as many as 30 respondents each location using accidental sampling technique. The analytical method used is multiple linear regression analysis and descriptive statistical analysis. The results of the study revealed that the product quality factor had a positive effect and significant influence on purchasing decisions of fried shallot product in Majene Distric, while other factors have negative or positive influence but are not significant.
Smart Packaging for Chicken Meat Quality: Absorbent Food Pad and Whatman Paper Applications Dirpan, Andi; Iqbal, Muhammad; Yumeina, Diyah; Prahesti, Kusumandari Indah; Djalal, Muspirah; Syarifuddin, Adiansyah; Bahmid, Nur Alim; Bastian, Februadi; Salengke, Salengke; Suryono, Suryono
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7. Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.30894

Abstract

Quality and shelf-life extension are major concerns in the development of meat packaging systems. The purpose of this study was to determine the effectiveness of absorbent food pads combined with intelligent packaging as well as to determine the correlation between active packaging and smart indicator labels. The active packaging applied absorbent food pads as carriers of active ingredients from basil and lemongrass, which are expected to extend the shelf life of chicken meat and maintain its quality. Meanwhile, intelligent packaging employs Whatman paper treated with Phenol Red (PR), providing real-time information on the quality of chicken meat. Various chicken meat spoilage test parameters such as thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), total bacteria of total plate Count (TPC), and pH were tested at chiller temperature (4oC) every 3 × 24 hours. The results of this study indicated that absorbent food pad with lemongrass essential oil can extend the shelf life of chicken meat by 3 days while, the intelligent indication label’s color profile changed from yellow at the beginning of application to red during chicken spoilage. Therefore, smart packaging from a combination of an absorbent food pad as active packaging and phenol red indicator label as intelligent packaging can potentially extend the shelf life of chicken and monitor the condition of chicken meat during storage.
Scientometric Analysis of Marine and Land Resources-Based Edible Coating for Extending Shelf Life of Banana Fauzi, Ahmat; Wullandari, Putri; Pamungkas, Amin; Siregar, Zaenal Arifin; Hakim, Arif Rahman; Bahmid, Nur Alim
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 14, No 1 (2025): February 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i1.330-340

Abstract

The shelf life of bananas is significantly limited due to rapid deterioration during marketing. To address this issue, edible coatings made from marine and land resources can be used in food packaging, improving consumer health, sustainability, and waste reduction in the food supply chain. Despite advancements in the field, research focusing on extending the shelf life of bananas through edible coatings remains limited. This research addresses the gap in extending banana shelf life by systematically evaluating the efficacy of edible coatings in reducing spoilage and improving preservation during marketing and storage. Employing a Systematic Literature Review (SLR) and meta-analysis with the SALSA framework, 164 scholarly journals were analyzed, highlighting 11 research clusters and 40 articles specifically discussing shelf life. Among the findings, the combination of Moringa oleifera (MO) and chitosan nanoparticles (CN) emerged as a superior combination and the most effective, extending banana shelf life by up to 30 days. This combination offers notable advantages, including strong antimicrobial properties, accessibility, cost-effectiveness, and eco-friendliness, positioning it as a practical, scalable, and sustainable approach to food preservation and waste reduction. These findings highlight the potential of innovative edible coatings to reduce food waste, support sustainability, and enhance banana supply chains. Keywords: Banana, Chitosan, Edible coating, Moringa oleifera, Review.
Co-Authors Ahmat Fauzi Arif Rahman Hakim Dirpan, Andi Djalal, Muspirah Februadi Bastian Karim, Ikawati Mochammad Imron Awalludin Nurjayanti, Shoffi Pamungkas, Amin Prahesti, Kusumandari Indah Salengke, Salengke Siregar, Zaenal Arifin Suryono Syarifuddin, Adiansyah Wullandari, Putri Yumeina, Diyah