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PENGARUH BAHAN KEMASAN TERHADAP KUALITAS BENIH BEBERAPA VARIETAS WIJEN (Sesamum Indicum.L) Luluk Sulistiyo Budi; Puspitawati I R; Sukarno A P; Nurwantara M P
Jurnal Pengkajian dan Pengembangan Teknologi Pertanian Vol 24, No 2 (2021): Juli 2021
Publisher : Balai Besar Pengkajian dan Pengembangan Teknologi Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpptp.v24n2.2021.p165-173

Abstract

The Effect of Packaging Materials On The Quality of Sesame Seed Varieties (Sesamum Indicum .L) Sesame is a plant that has high nutritional value and has a good impact on those who consume it. The success of any program to develop a commodity needs to be supported by the existence of superior varieties and quality seeds because superior varieties have been recognized as applicable, cheap, safe, environmentally friendly technology, and have high compatibility when combined with other advanced technologies. The research objective was to determine the best interaction between varieties treatment and seed packaging techniques on the quality of sesame seeds. This study used a factorial completely randomized design (CRD) consisting of 2 (two) factors and was repeated 4 (four) times. The results of the analysis showed that the interactions occurred in the germination parameters (viability) and the percentage of disease parameters. The highest viability was found in the treatment of the Sumberejo 1 sesame variety with sack packaging, and the Sumberejo 4 sesame variety with the sack package, while the lowest viability was in the treatment of the Winas 1 sesame variety with cloth packaging. The parameters of seed disease attack with the highest value were 100% in the Sumbberejo 1 variety with plastic sack packaging, the Sumberejo 2 variety with plastic sack packaging, the Sumberejo 2 variety with cloth plastic packaging, the Sumberejo 3 variety with cloth packaging, Winas 1 variety with sack packaging, and the lowest with a percentage of 0.35% in the Sumberejo 4 variety with plastic cloth packaging. This study shows that the best treatment combination is the varieties of Sumberejo 1, Sumberejo 3, and Sumberejo 4 with sack packaging. The best combination of varieties and packaging against disease is the Sumberejo 4 variety with plastic cloth packaging.Keywords: packaging, sesame seed, storage, varietiesABSTRAK Wijen merupakan tanaman yang memiliki nilai gizi tinggi dan memiliki dampak baik bagi yang mengkonsumsi. Keberhasilan setiap program pengembangan suatu komoditas perlu ditunjang adanya varietas unggul dan benih bermutu, karena varietas unggul telah diakui sebagai teknologi yang aplikatif, murah, aman, ramah lingkungan dan memiliki kompatibilitas yang tinggi bila dipadukan dengan teknologi maju lainnya. Tujuan penelitian untuk mengetahui interaksi terbaik perlakuan varietas dan teknik pengemasan benih terhadap kualitas benih tanaman wijen. Penelitian ini menggunakan rancangan acak lengkap faktorial (RAL) yang terdiri dari 2 (dua) faktor dan diulang sebanyak 4 (empat) kali. Hasil analisis menunjukkan bahwa interaksi terjadi pada paramater daya kecambah (viabilitas) dan paramater prosentase cendawan berpotensi patogen. Viabilitas tertinggi terdapat pada perlakuan varietas wijen Sumberejo 1 dengan kemasan karung, dan varietas wijen Sumberejo 4 dengan kemasan karung, sedangkan viabilitas terendah pada perlakuan varietas wijen Winas 1 dengan kemasan kain.  Parameter serangan penyakit benih dengan nilai tertinggi 100% pada varietas Sumbberejo 1 dengan kemasan plastik karung, varietas Sumberejo 2 dengan kemasan plastic karung, varietas Sumberejo 2 dengan kemasan plastic kain, varietas Sumberejo 3 dengan kemasan kain, varietas Winas 1 dengan kemasan karung, dan terendah dengan prosentase 0,35% pada varietas Sumberejo 4 dengan kemasan plastic kain.  Penelitian ini menunjukkan bahwa kombinasi perlakuan terbaik adalah varietas Sumberejo 1, Sumberejo 3, dan Sumberejo 4 dengan kemasan karung.  Kombinasi varietas dan kemasan terbaik terhadap serangan cendawan berpotensi sebagai patogen adalah varietas Sumberejo 4 dengan kemasan plastic kain. Kata Kunci: kemasan, penyimpanan, varietas, biji wijen
Village Community Empowerment Through Oyster Mushroom Processing Training for Economic Independence Sri Rahayu; Luluk Sulistiyo Budi; Indah Rekyani Puspitawati; Ma'ruf Pambudi Nurwantara
Jurnal Peduli Masyarakat Vol 2 No 4 (2020): Jurnal Peduli Masyarakat, Desember 2020
Publisher : Global Health Science Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/jpm.v2i4.270

Abstract

Madiun Merdeka University with Higher Education Leading Community Empowerment Program did technology transfer with theme processing oyster mushroom products. The aim of this activities is to solve the weakness of oyster mushroom which is wither quickly, easily rotten, and cheap selling price, so it can improve welfare of the people at Bodag Village, Kare District, Madiun Regency. The method is: the amount of participants are 26 people that member of Tani Rejo farmers amn Mulyo farmers. The activities by following 3M healthy protocol. The activity consist of processed oyster mushroom practices, problem discussion and processing solution, business management, marketing, packaging, and product serving. The results of this activities is oyster mushroom processing training gives positive value to the people. The people give best response into this activities. The output of this activities is the people can make crispy mushroom, shredded mushroom, rendang mushroom, ca mushroom, satay mushroom, ice cream mushroom, risol mushroom, nuggets mushroom, mushroom fried rice, mushroom fried rice, mushrood tomyam, and mushroom garang asem.
Pelatihan Budidaya Jamur Pada Kelompok Tani Bodag Dalam Upaya Peningkatan Pengetahuan Dan Ketrampilan Sri Rahayu; Luluk Sulistiyo Budi; Ma’ruf Pambudi Nurwantara
Cendekia : Jurnal Pengabdian Masyarakat Vol 1 No 2 (2019): Desember
Publisher : LPPM UNIVERSITAS ISLAM KADIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/cendekia.v1i2.620

Abstract

Pengembangan ekononomi lokal perlu sentuhan teknologi dan pengetahuan masyarakatnya. Pelatihan budidaya jamur di desa bodag pada kelompok tani merupakan solusi dalam pengembangan potensi lokal. Tujuan kegiatan ini adalah untuk meningkatkan pengetahuan dan ketrampilan kelompok tani dalam budidaya jamur modern. Kegiatan dilaksanakan pada bulan April-Agustus 2019 di desa Bodag Kecamatan Kare, Kabupaten Madiun. Metode kegiatan dengan sosialisasi, pelatihan dan praktek serta evaluasi. Indikator perubahan pengetahuan danketrampilan di lihat dari analisis pre-test dan post-test mengenai pemahamam bahan, pemahaman komposisi, pemahaman membuat campuran, dan pemahaman pembuatan baglog serta evaluasi hasil kerja. Hasil kegiatan menunjukkan bahwa terjadi peningkatan pengetahuan dan ketrampilan para anggota kelompok tani yaitu baik pada pemahamam bahan, pemahaman komposisi, pemahaman membuat campuran, dan pemahaman pembuatan baglog dan indikator hasilnya.
Financial Feasibility Analysis of Small and Medium Business Development CV. XYZ in Madiun East Java Ma'ruf Pambudi Nurwantara; Sapta Raharja; Faqih Udin
SEAS (Sustainable Environment Agricultural Science) Vol. 1 No. 1 (2017)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (729.93 KB) | DOI: 10.22225/seas.1.1.436.19-26

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Abstract The agricultural sector is the leading sector of the Indonesian economy. Oyster mushrooms are one of the subsectors of agriculture. High opportunities for business sustainability and consumer demand make it necessary to analyze the financial viability of this venture. Financial feasibility analysis is required to assist CV. XYZ to see the feasibility of the development effort to be run. This research uses investment and production cost analysis method, cost of goods sold, Break Even Point (BEP), Net Present Value (NPV), Payback Period (PP), and Incremental Rate of Return and Ratio B/C. The result of the financial feasibility of CV. XYZ is BEP by selling product 50 baglog or Rp. 150,000 per production. NPV valued at Rp 253,181,432, Payback Period in year 1, IRR worth 40% and Ratio B/C 1.42 in the first year up to the fifth year. Keywords: Financial feasibility,business development, oyster mushrooms
Productivity Analysis Of Coffee Production Process With Objective Matrix (Omax) Method (The Case Study at PT. Perkebunan Kandangan, Pulosari Panggungsari, Madiun) Ma'ruf Pambudi Nurwantara; Panji Deoranto; Mas’ud Effendi
SEAS (Sustainable Environment Agricultural Science) Vol. 2 No. 1 (2018)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (392.751 KB) | DOI: 10.22225/seas.2.1.538.18-26

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Production activities each company are expecting the creation of productivity. This research was aims to determine levels of total and partial productivity by using Objective Matrix and propose improvements. The study was conducted at Perkebunan Kandangan Pulosari Panggungsari plantations began from January to April 2015. The data gathered consist of secondary data and primary data. Elements analyzed the productivity of human, machine, wood fuel and diesel fuel. The results showed that the value of productivity was experiencing fluctuating, the value of total productivity in the processing of coffee by 6.660. Partial productivity value on the human element of 1.635, 1.463 for labor, fuelwood amounted to 1,162, working hours standing to 0.894 generator engines and diesel fuel of 1.49. Proposed improvements that can be done by optimizing the number and performance of every element of productivity.
Zalacca Based Food Industry Development in Karang Asem District Bali Province I Gusti Bagus Udayana; Ni Made Defy Janurianti; AA Mayun Wirajaya; Made Yuliartini; Luh Kartini; Ida Bagus Komang Mahardika; A.A. Made Semariyani; I Gede Pasek Mangku; Yohanes Parlindungan Situmeang; I Komang Jiwa Antara; I Gusti Ngurah Agung Pawana; M. Pambudi Nurwantara
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 1 (2020)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (435.418 KB) | DOI: 10.22225/seas.4.1.1681.38-45

Abstract

The food industry is one of the industries that is growing very rapidly throughout the world, including in Indonesia. Various types of food and beverages with an attractive appearance continue to be produced to increase the aesthetic value and attractiveness of consumers. Food and beverage production processes include the selection of raw materials, food and beverage processing, food and beverage quality testing, packaging to the food and beverage distribution process. Every process that takes place must be controlled so that the final product produced is safe and suitable for consumption by consumers. Zalacca production in Karangasem Regency is very good to be developed into the useful food industry. The development of the zalacca-based food industry can increase added value for the people and zalacca commodities. The results of the study using the Process Hierarchy Analysis methodology show that Chips, Syrups, and Extracts occupy high yields to be developed.
STRATEGI PRODUK OLAHAN BUAH ANGGUR SEBAGAI PRODUK UNGGULAN DI KABUPATEN BULELENG PROVINSI BALI I Gusti Bagus Udayana; Luluk Sulistiyo Budi; Ma’ruf Pambudi Nurwantara
Jurnal Teknologi Industri Pertanian Vol. 31 No. 3 (2021): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2021.31.3.296

Abstract

Grapes are a commodity that has high added value. The wide variety of products shows that wine has a highdemand. This study aimed to provide recommendations for alternative priority products for processed Balinesegrapes and optimization strategies in the development of processed grape products in Buleleng Regency. Theresearch method was a survey, observation, focus group discussion, mapping of industrial trees, and AnalyticHierarchy Process (AHP). The results showed that there were 10 existing processed products, and there were 19processed products as alternatives. The priority processed products were wine, jam, and syrup. Matrix internalexternal showed a hold and maintains strategy with an alternative strategy of diversifying wine products by lookingat consumer preferences, producing fine quality and high yield wine, entering the international market, installingpipes to drain water throughout the vineyards, making grape derivative products as unique as possible, training thelabour about wine good production methods, reducing the number of sales of fresh grapes, increasing theproduction of processed grapes for sale, maximizing the promotion of processed wine, forming a market forprocessed wine products through cooperation with companies, governments, and universities, providing labourabout marketing, and forming the institutional structure of the grapes. The priorities of the proposed strategieswere training the labour about marketing, entering the international market, and reducing the number of sales offresh grapes.Keywords: alternative strategies, grapes, industry, processed products
Analisis Produksi Alkohol Dari Nira Aren Menggunakan Metal Heater Rian Christian Sondakh; M Amirul Ghiffari; Ma’ruf Pambudi Nurwantara
Jago Tolis : Jurnal Agrokompleks Tolis Vol 2, No 2 (2022): Mei
Publisher : Universitas Madako Tolitoli

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kebutuhan alkohol semakin meningkat diakibatkan pandemi covid-19 sehingga diperlukan sumber alkohol lain yang bersifat mudah ditemukan dan diolah. Nira aren bisa difermentasi hingga menghasilkan alkohol (etanol). Tujuan penelitian memproduksi alkohol teknis 70% untuk bahan baku handsanitizer. Penelitian dilakukan di Laboratorium Pertanian, Fakultas Pertanian, Universitas Madako Tolitoli. Rancangan penelitian terdiri dari 1Faktor yaitu waktu penyimpanan dengan 4 taraf perlakuan meliputi tanpa penyimpanan (W0), 8 jam (W1), 24 jam (W2), 36 jam (W3), 48 jam (W4) dan setiap perlakuan diulang sebanyak 3 kali. Jumlah perlakuan yang dilakukan dalam penelitian ini adalah 15 perlakuan. Parameter yang diamati meliputi rendemen (%), nilai pH dan kadar alkohol (%). Hasil penelitian didapatkan pemberian waktu penyimpanan berpengaruh nyata terhadap rendemen, pH, dan kadar alkohol. Perlakuan waktu 48 jam memberikan hasil yang lebih baik dari perlakuan lain contohnya rendemen 46.67%, nilai pH 4, dan kadar alkohol 22.33%. Tetapi kadar alkohol dari perlakuan tersebut belum mencapai yang ditargetkan, dikarenakan rendemen alkohol bercampur dengan air. Alat metal heater tidak bekerja dengan baik dalam proses destilasi dikarenakan masih banyak uap air yang bercampur dengan alkohol pada proses tersebut. Kata kunci: covid-19, handsanitizer, nira aren, etanol, fermentasi
PENGARUH PUPUK ORGANIK CAIR DAN MEDIA TANAM TERHADAP PERTUMBUHAN DAN HASIL TANAMAN SAWI (Brassica juncea L.) Siti Mardiyah; Luluk Sulistiyo Budi; Indah Rekyani Puspitawati; Ma’ruf Pambudi Nurwantara
Jurnal Ilmiah Hijau Cendekia Vol 6 No 1 (2021): Jurnal Ilmiah Hijau Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/hijau.v6i1.1463

Abstract

Sawi merupakan sayuran yang dapat tumbuh baik di tempat yang berudara panas maupun berudara dingin. Masyarakat menyukai sawi karena rasanya yang segar dan banyak mengandung vitamin A, B, C, E dan K yang dibutuhkan oleh tubuh. Tujuan penelitian untuk mengetahui pengaruh dosis pupuk organik cair dan media tanam terhadap pertumbuhan dan hasil tanaman sawi (Brassica juncea L.) Metode penelitian ini menggunakan percobaan rancangan acak kelompok (RAK) faktorial dengan 2 faktor yaitu perlakuan media tanam dan pemberian pupuk. Hasil penelitian menunjukkan adanya interaksi pengaruh kombinasi perlakuan pupuk organik cair dan media tanam terhadap parameter panjang daun umur pengamatan (5 hst, 10 hst, 15 hst, dan 20 hst) dan jumlah daun umur pengamatan (5 hst dan 10 hst). Perlakuan pupuk organik cair memunjukkan beda nyata terhadap parameter tinggi tanaman umur pengamatan (5 hst, 10 hst, 15 hst, dan 20 hst), jumlah daun umur pengamatan 20 hst dan lebar daun umur pengamatan ( 5 hst, 10 hst, 15 hst, dan 20 hst). Perlakuan media tanam juga menunjukkan beda nyata terhadap parameter tinggi tanaman umur pengamatan (5 hst, 10 hst, 15 hst, dan 20 hst), dan jumlah daun umur pengamatan (15 hst dan 20 hst). Pada perlakuan pupuk organik cair dan media tanam menunjukkan tidak berbeda nyata terhadap parameter bobot basah tanaman dan bobot kering tanaman.
A Supply Chain Risk Management for Dadih Product by Pricing Optimization D. Delfitriani; Taufik Djatna; Ma’ruf Pambudi Nurwantara
SEAS (Sustainable Environment Agricultural Science) Vol. 2 No. 1 (2018)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (102.23 KB) | DOI: 10.22225/seas.2.1.552.41-52

Abstract

Risk mitigation by using risk sharing approach is a method to minimize risk on supply chain management. In this case, the pricing optimization is needed to maximize and to balance the profit of each stakeholder on its sphere. This paper focused on Dadih product supply chain risk modelling which has three objectives: (1) to identify, (2) to evaluate the risk of each sphere along Dadih product supply chain, and (3) to build a supply chain risk management model for Dadih product by pricing optimization. The model is started by risk identification which showed that there were 52 risks along the whole chain. Then these risks were evaluated by using risk index measurement which showed that the dairy farmer sphere has the highest risk proportion on the whole chain. Finally, the optimum prices were obtained by using risk sharing model which is generated from the result of risk evaluation and the result of stakeholder efficiency measurement by using DEA method. We also found that the prices fluctuation among the DMU became smoothly after the optimization which occurred as a result of risk distribution along the chain.