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Novi Novi; Hendrick Hendrick

JURNAL PENELITIAN TEKNOLOGI INFORMASI DAN SAINS (JPTIS) 2026 Institut Teknologi dan Bisnis (ITB) Semarang

Automatic facial expression recognition is a significant challenge in human-computer interaction with broad relevance in mental health, security, and behavioral analysis. This study proposes the implementation of Deep Learning using a custom Convolutional Neural Network (CNN) architecture to classify seven basic emotion categories: angry, disgust, fear, happy, sad, surprise, and neutral. Key challenges such as lighting variations and visual feature ambiguity in the FER2013 dataset are addressed through image pre-processing techniques, data augmentation, and the use of Batch Normalization and Dropout layers to prevent overfitting. The research methodology involves a systematic architectural design with three main convolution blocks optimized for computational efficiency. Experimental results show that the proposed model achieved a validation accuracy of 68.2%. Performance analysis based on F1-Score reveals that the "Happy" emotion has the highest detection rate (0.85) due to contrasting facial geometric features, while the "Fear" emotion is the most difficult class to identify (0.41). This study concludes that the use of an optimized standalone CNN architecture provides competitive and efficient performance compared to heavier transfer learning models, making it feasible for implementation on devices with mid-range hardware specifications.

H. Ngatoillah Linnaja; Khozin Gilang Ramadhan; Rizki Agung Khaidar R.; Ahmad Anas; Farah Aliya Zahraa +11 more

Nusantara Mengabdi Kepada Negeri 2026 Asosiasi Peneliti dan Pengajar Ilmu Hukum Indonesia

Dairy goat farming holds significant economic potential as a rural enterprise alternative, driven by increasing market demand for goat milk, which is known for being low-allergen and highly nutritious. This article presents a case study on Okane Mochi Farm, a dairy goat farming unit located in Ngaglik Village, Gebang District, Purworejo Regency. This study aims to analyze the breeding management strategies, product innovation, and economic impacts generated by the farm. The method used is field observation and descriptive study of the farm's operations. Observations indicate that the success of Okane Mochi Farm is driven by three main factors: (1) Innovation in selecting superior breeds such as Anglo Nubian and Sapera for high milk productivity; (2) Implementation of strict housing management and hygiene standards to maintain milk quality; and (3) Product diversification through flavored pasteurized milk processing and the utilization of livestock waste into organic fertilizer (zero waste). The study concludes that the upstream-downstream integration model applied by Okane Mochi Farm can serve as a reference for sustainable rural economic empowerment models.

Anggraini, Nanda; Nuraini, Vivi; Karyantina, Merkuria

Agrobioteknologi 2025 Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Mochi is a cake made from glutinous rice flour with other ingredients and then steamed. White sweet potato flour is used as a substitute because it contains high levels of fiber, with the addition of elephant ginger extract, which is expected to be able to neutralize the unpleasant taste and scent of white sweet potato flour. The aim of this study was to determine the right formulation in order to obtain white sweet potato flour substitution mochi and a high concentration of elephant ginger extract. This study used a completely randomized design (CRD), which consisted of two factors, namely the concentration of glutinous rice flour and white sweet potato flour (90:10, 80:20, and 70:30) and the percentage of elephant ginger extract (to 100 ml of water) (1.5%, 3%, and 4.5%). The best results of the chemical analysis were white sweet potato flour 30 g and ginger extract 4.5%, with a moisture content of 23.66%, an ash content of 0.25%, a total sugar content of 7.64%, and fiber of 2.60%. Based on the results of the physical analysis, the colour L*47.62 (bright brown), a* -4.68 (slightly green), b* 12.20 (yellowish) and a hardness value of 8.90 N, gumminess of 6.27 N, chewiness of 1.73 N, cohesiveness of 0.71 N, and adhesiveness of 1.17 N. Mochi with white sweet potato flour substitution and concentration of elephant ginger extract can be a nutritions food and a source of fiber.

Syifa Chairani; Anni Faridah; Rahmi Holinesti; Riski Gusri Utami

Jurnal Teknologi Pangan dan Ilmu Pertanian 2025 International Forum of Researchers and Lecturers

Mochi-based food products are increasingly popular in Indonesia due to their chewy texture and distinctive sweet taste, making them a popular snack among various groups. As consumer interest in mochi increases, innovation in the production process is crucial, particularly in the selection of liquid ingredients as one of the main components. The use of different liquids has the potential to affect the organoleptic characteristics of mochi, such as color, aroma, texture, and taste, thereby increasing the product's appeal and selling value. This study aims to analyze the effect of the type of liquid used on the organoleptic quality of mochi. The study was conducted using a quantitative approach through an experimental method using a one-factor completely randomized design (CRD) with three replications. The study sample consisted of 30 untrained panelists selected through a total sampling technique from among students of the Culinary Arts Study Program, Padang State University. The four types of liquids used for treatment were water, soy milk, coconut milk, and coconut water. Assessment was carried out using an organoleptic test with a 7-point hedonic scale, covering five aspects: color, aroma, texture, taste, and overall acceptability. Data were analyzed using a one-way ANOVA test to determine the significance of differences between treatments. The results showed that mochi with coconut water scored the highest in color (5.88), texture (6.39), flavor (6.07), and overall acceptability (5.88), while the highest aroma was obtained from mochi with soy milk (6.50). Although statistical results showed no significant difference between treatments (p > 0.05), mochi with coconut water was subjectively preferred by panelists. Therefore, coconut water is recommended as an alternative liquid ingredient that has the potential to improve mochi sensory. Therefore, coconut water is recommended as an alternative liquid ingredient that has the potential to enhance the sensory qualities of mochi.

Astrid Fhatia Hamzah; Satriah Satriah; Hasan Saberan

Jurnal Arjuna : Publikasi Ilmu Pendidikan, Bahasa dan Matematika 2025 Asosiasi Riset Ilmu Pendidikan Indonesia

This study aims to analyze the extent to which halal certification and customer satisfaction affect consumer loyalty at Daifuku Mochi in Sangatta Utara. The approach used is quantitative with field research methods. Data were obtained through questionnaires, direct observation at the store, and documentation. The study population amounted to 1000 people, and the sample was determined as many as 50 respondents using the quota sampling technique. The analysis was carried out with multiple linear regression which resulted in the equation Y = 2,394 + 0.360X1 + 0.541X2, indicating a positive influence between the two independent variables on consumer loyalty. The t-test results show that customer satisfaction has a significant effect on loyalty (tcount 3.166 > ttable 2.011; sig. 0.003 < 0.05), while halal certification is not partially significant (tcount 1.443 < ttable 2.011; sig. 0.156 > 0.05). However, simultaneously, both have a significant effect on consumer loyalty (Fcount 6.171 > Ftable 3.19; sig. 0.004 <0.05). The R² value of 0.375 indicates that 37.5% of the variation in customer loyalty can be explained by the two variables, while the rest is influenced by other factors outside this study.

Arista, Intan; Sindi Rustilawati; Muhammad Hibar Pangestu; Wirasena Rukasah; Dewi Lestari +1 more

Riset Ilmu Manajemen Bisnis dan Akuntansi 2024 Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

This study aims to analyze consumer desires and satisfaction with Mochi Crackers innovation products using the Customer Satisfaction Index (CSI) and Importance Performance Analysis (IPA) approaches. Indonesia's food and beverage sector, especially snacks, continues to grow by creating innovative products such as Mochi Crackers, which adapts the traditional mochi snack into a modern product with a longer shelf life and crunchy texture. A survey was conducted involving 50 respondents from various backgrounds, using a Likert scale to measure the level of satisfaction and importance of product attributes. The results showed that the majority of consumers were attracted to this product because of its practicality, taste, and affordable price. Through the CSI analysis, a satisfaction index was obtained which shows the overall level of consumer satisfaction. Meanwhile, IPA analysis identifies product attributes that need to be improved to improve product quality and competitiveness in the market. This study provides recommendations to Mochi Crackers manufacturers to focus on improving the quality of packaging and promotion to strengthen the product's position in the market.

Fia Dialysa

Jurnal Pengabdian Sosial dan Kemanusiaan 2024 Lembaga Pengembangan Kinerja Dosen

This community service aims to innovate Artificial Intelligence (AI) financial planning using the ClickUp application to improve the quality of project management, especially budgeting, thereby increasing efficiency, productivity, and better decision-making so that these MSMEs can be highly competitive in the fintech era. Artificial intelligence is a system in a machine that imitates the way humans think and act (human intelligence). One of a computer science related to the development that can imitate human expertise in carrying out certain tasks is Artificial Intelligence (AI)  (Nurcholis, 2023). The program carried out is training and mentoring so that financial planning is more innovative, economical, practical, easily accessible, and has minimal errors. The problem faced by business actors is financial planning that has not been implemented properly so business targets and income targets are often not achieved. This has an impact on the sustainability of the Chibi-Chibi Mochi MSME business in the era of competition. The solution to the problem is that the community service team will provide training and mentoring on financial planning innovation using Artificial Intelligence (AI) ClickUp. The output targets to be achieved are in the form of journal publications and increasing the understanding and skills of business actors.

Agustin, Alvyersa Rosalpina; Widanti, Yannie Asrie; Karyantina, Merkuria

JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 2022 Universitas Slamet Riyadi Surakarta

Mochi merupakan salah satu kue yang berasal dari Jepang dan terbuat dari tepung ketan dicampur dengan bahan lain, kemudian dikukus hingga matang. Mochi yang sudah matang dibentuk bulat dan ditaburi dengan tepung sagu yang sudah disangrai. Kacang hijau digunakan sebagai substitusi, karena merupakan sumber bahan pangan berprotein nabati tinggi dan terdapat sumber mineral yang bermanfaat untuk tulang. Bit dapat memberikan warna alami yang diperoleh dari pigmen betalain dan pigmen tersebut dapat memberikan kontribusi terhadap tingginya aktivitas antioksidan. Tujuan penelitian ini adalah menentukan formulasi yang tepat untuk menghasilkan kue mochi bit dengan tepung kacang hijau dan tepung ketan yang mempunyai kadar protein dan aktivitas antioksidan tinggi dan menentukan karakteristik sensori untuk formulasi produk mochi bit dengan tepung kacang hijau dan ketan yang paling disukai. Hasil penelitian ini menunjukkan bahwa mochi bit dengan tepung kacang hijau dan tepung ketan terbaik berdasarkan nilai aktivitas antioksidan dan kadar protein yang tinggi yaitu pada perlakuan tepung kacang hijau 30% : ekstrak bit 20% dengan nilai kadar air sebesar 46,721%, kadar abu 0,531%, kadar gula 0,056%, kadar protein 4,532%, aktivitas antioksidan 11,645 %, warna 3,700 (coklat tua), flavor bit 2,567 (agak terasa), flavor tepung kacang hijau 3,153 (langu), tekstur lembut 2,653 (agak lembut), tekstur kekenyalan 2,693 (agak kenyal), tekstur kelengketan 2,347 (agak lengket) dan kesukaan keseluruhan 2,533 (agak suka). Kata kunci: Bit, tepung kacang hijau, mochiÂ

Linda Kurniawati, Athanasia Lungga, Merkuria Karyantina &

JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 2017 Universitas Slamet Riyadi Surakarta

Kue mochi dikenal sebagai salah satu kue basah yang terbuat dari beras ketan. Kue mochi dapatdimodifikasi dengan menggunakan bahan lain sebagai substitusi untuk meningkatkan nilai fungsionalnya.Salah satunya dengan penambahan ekstrak daun jambu biji merah. Ekstrak daun jambu merah mempunyairasa sepat. Oleh karena itu perlu diimbangi dengan penambahan bubuk jahe yang diharapkan mampumengurangi rasa sepat kue mochi sehingga disukai konsumen.Penelitian ini bertujuan untuk mengetahui konsentrasi daun jambu dan konsentrasi bubuk jahe yangtepat dalam pembuatan kue mochi yang berkualitas dan disukai konsumen. Penelitian ini menggunakanRancangan Acak Lengkap (RAL) yang terdiri dari dua faktor yaitu konsentrasi daun jambu biji (30, 40, 50, dan60%) dan konsentrasi bubuk jahe (0, 1, dan 2%).Hasil penelitian menunjukkan bahwa kue mochi daun jambu biji yang berkualitas dan disukaikonsumen yaitu kue mochi dengan perlakuan konsentrasi daun jambu merah 60% dan konsentrasi bubukjahe 1% yang mempunyai karakteristik sebagai berikut: kadar air 47,58%; kadar abu 0,23%; kadar gula total14,59%; dan kadar vitamin C 71,06%. Uji oganoleptik kue mochi diperoleh warna hijau dengan skor 2,67(2,67); aroma jahe sedikit terasa dengan skor 2,13 (2,13); dan rasa yang tidak terlalu sepat dengan skor 1,60(1,60).Kata Kunci: Kue mochi, daun jambu biji merah, bubuk jahe