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All Journal Agrointek Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan EDUFORTECH Jurnal Pertanian Agros TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian SOSHUM : Jurnal Sosial dan Humaniora [Journal of Social Sciences and Humanities] JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Bulletin of Applied Animal Research Jurnal Ilmiah Ilmu dan Teknologi Rekayasa Jurnal Teknologi Pertanian Gorontalo Bulletin of Tropical Animal Science Journal of Social Research Industrial Research Workshop and National Seminar
Rita Purwasih
Politeknik Negeri Subang
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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ANALISIS KELAYAKAN USAHA PAKAN KONSENTRAT DI KORPORASI SAPI POTONG KABUPATEN SUBANG Fathurohman, Ferdi; Bahata, Ridwan; Mukminah, Nurul; Purwasih, Rita
Agros Journal of Agriculture Science Vol 22, No 1 (2020): edisi Januari
Publisher : Faculty of Agriculture, Janabadra University

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

Abstract

Pengolahan konsentrat di kawasan korporasi ternak sapi potong Kabupaten Subang dapat menjadi alternatif untuk meningkatkan pendapatan masyarakat khususnya peternak disamping dari usaha ternyanya. Penelitian ini bertujuan untuk mengetahui analisis finansial usaha pakan konsentrat di kawasan koorporasi sapi potong Kabupaten Subang. Penelitian ini dilaksanakan di Kabupaten Subang dari bulan April sampai dengan September 2019. Metode penelitian yang digunakan dalam penelitian ini adalah dengan cara langsung membuat produk pakan konsentrat dan menghitung aspek finansial usahanya. Hasil perhitungan analisis finansial diperoleh hasil Break Even Point sebesar 1.118 kg, Net Present Value bernilai positif atau lebih besar dari nol sebesar Rp 27.498.585. Internal Rate of Return sebesar 27 persen lebih besar dari nilai MARR dan suku bunga aktual, Payback Period selama dua tahun tidak melebihi periode usaha yang direncanakan. B/C Ratio 1.3 yang nilainya lebih besar dari satu, sehingga dari sisi finansial usaha agroindustri hijauan makanan ternak menjadi pakan ternak komplit layak untuk dijalankan. Analisis sensitivitas yang dilakukan dengan pendekatan pengaruh inflasi sebesar 8.79 persen tidak berpengaruh terhadap usaha pakan konsentrat
PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (EUCHEUMA COTTONII) SEBAGAI BAHAN PENSTABIL TERHADAP KARAKTERISTIK FISIK DAN HASIL UJI SENSORI ES KRIM Rita Purwasih; Enceng Sobari; Qurrota ‘Ayun Nurhasanah
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.9313

Abstract

The purposes of the research are to determine the physical characteristics (overrun, emulsion stability and melting power) in ice cream, learn the effect of adding seaweed flour to the results of sensory test (hedonic test and descriptive test) on ice cream and know the best treatment for ice cream with the addition of seaweed flour. The design of the analysis used is completely randomized design (CRD) with addition of seaweed flour 0%; 0,2%; 0,4%; 0,6% and 0,8%. Data processing used the One Way ANOVA method, and­­ Duncan Multiple Range Test (DMRT) method at a significant level of 5% (P ≤ 0,05). Based on the results of the analysis of the physical characteristics of ice cream that have been in accordance with the SNI, the melting power is found in treatments R1, R2, R3 and R4. Overrun values that are in accordance with SNI are treatment R0 and R1, with the highest emulsion stability found in treatment R0. The addition of seaweed flour to ice cream did not have a significant effect (P 0.05) on the hedonic test and descriptive test with texture, odor and flavor on ice cream.  The overall best treatment based on the level of preference for the panelists was the R1 treatment with the addition of 0.2% seaweed flour.
IMPLEMENTASI ASPEK GMP, SSOP, DAN SISTEM HACCP PADA UMKM ONCOM DAWUAN Rita Purwasih
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.6837

Abstract

Dawuan is a sub-district in Subang Regency, West Java, which is famous for its special food, Oncom. Oncom is one of the typical foods from Java which is a fermented product from the substrate of peanut meal or tofu pulp which has been inoculated with red oncom spore molds. The purpose of this study is to find out the description of the application of GMP, SSOP and HACCP on SMEs Oncom Dawuan, identify hazards related to the Dawuan oncom manufacturing process and provide recommendations for developing a HACCP system, to produce products that are safe for consumption. The methodology carried out in this study consisted of 4 stages: identification, data collection, data collection and processing, and literature study. The process of collecting data is obtained through surveys that are observation and interviews and the data is processed and presented using descriptive methods. The application of GMP to MSME Oncom Dawuan has serious irregularities in machinery and equipment, employees, packaging, maintenance and sanitation programs, and transportation. The aspects of SSOP have not been implemented and are not yet a concern of MSME Oncom Dawuan and the critical points that exist in raw materials and the receipt of raw materials, starters, cassava mixture, steaming, and fermentation, as well as the dangers that can contaminate products in Dawuan oncom production, include biological/microbiological, chemical and physical. Recommendations given to MSME Oncom Dawuan are related to employee hygiene, production equipment and production support, SSOP application; and the layout of the production space.
Pemanfaatan Limbah Keju Mozzarella sebagai Minuman Fungsional dengan Penambahan Rasa Nanas dan Jeruk Siam Ilma Hana Yusrina; Rita Purwasih; Ferdi Fathurohman
Bulletin of Applied Animal Research Vol 1 No 1 (2019): Bulletin of Applied Animal Research
Publisher : LPPM Perjuangan University of Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/baar.v1i1.157

Abstract

Tujuan dari penelitian ini yaitu memberikan alternatif solusi dalam pengolahan whey, membandingkan nilai kandungan gizi serta penerimaan keseluruhan dari panelis terhadap minumanfungsional rasa nanas dan jeruk siam. Manfaat dari penelitian ini yaitu dapat memberi solusi dalampengolahan whey, mengetahui perbandingan nilai kandungan gizi serta penerimaan keseluruhan panelisterhadap minuman fungsional rasa nanas dan jeruk siam. Bahan yang digunakan dalam penelitian iniyaitu whey segar, gula pasir, asam sitrat, susu bubuk, dan sari buah. Metode yang dilakukan yaitu studilapang, analisis kimia serta uji hedonik terhadap 32 panelis. Berdasarkan hasil penelitian limbah kejumozzarella berupa whey dapat diolah kembali menjadi suatu produk minuman fungsional denganpenambahan sari buah. Berdasarkan hasil perbandingan nilai penerimaan keseluruhan dari uji hedonikminuman fungsional rasa nanas dan jeruk siam maka panelis lebih dominan suka terhadap minumanfungsional rasa nanas karena memiliki nilai interval sebesar 3,9, sedangkan rasa jeruk siam memilikinilai interval 3,5. Hasil uji kimia menunjukan bahwa minuman fungsional rasa nanas memilikikandungan kadar air 82,09%b/b; abu 0,86%b/b; lemak 1,28%b/b; protein 3,34%b/b; karbohidrat11,41%b/b; serat 0,39%b/b dan vitamin C 34,60 mg/100g sedangkan minuman fungsional rasa siamyaitu kadar air 80,78%b/b; Abu 0,89%b/b; lemak 1,29%b/b; protein 3,34%b/b; karbohidrat 12,67%b/b;serat 0,49%b/b dan vitamin C 35,65 mg/100g.Kata Kunci: jeruk siam, minuman fungsional, nanas, uji hedonik, whey.
Analisis Pengembangan Kawasan Peternakan Ayam Petelur (Studi Kasus Di Kabupaten Subang) Ridwan Baharta; Ferdi Fathurohman; Rita Purwasih; Nurul Mukminah
Bulletin of Applied Animal Research Vol 1 No 1 (2019): Bulletin of Applied Animal Research
Publisher : LPPM Perjuangan University of Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/baar.v1i1.161

Abstract

Penelitian ini bertujuan menganalisis potensi pengembangan wilayah ayam petelur dan faktor-faktor yang mempengaruhi pengembangan ayam petelur di Kabupaten Subang. Penelitian dilakukan dengan menganalisis data sekunder bersumber dari Dinas Peternakan dan Kesehatan Hewan Kabupaten Subang, Dinas Ketahanan Pangan dan Peternakan Provinsi Jawa Barat dan Badan Pusat Statistik Kabupaten Subang. Data dianalisis secara deskriptif dan statistik. Analisis potensi wilayah menggunakan parameter location quotient (LQ) dan faktor-faktor pengembangan ayam petelur dianalisis dengan model regresi linier berganda, dengan faktor dependen (Y) Populasi ayam petelur dan variabel independen (X) dari berturut-turut adalah populasi ayam petelur total Kabupaten Subang, jumlah penduduk, dan penjualan telur ayam ke luar Kabupaten Subang. Pengembangan wilayah ayam petelur di Kabupaten Subang berdasarkan hasil penelitian pengembangan kawasan ini sangat potensial untuk dikembangkan lebih kanjut.Kata Kunci: potensi, pengembangan, kawasan, ayam petelur.
Pengaruh Pemberian Ekstrak Nanas Terhadap Kualitas Tahu Susu Rita Purwasih; Enceng Sobari; Sri Puri Andani
Bulletin of Applied Animal Research Vol 3 No 2 (2021): Bulletin of Applied Animal Research
Publisher : LPPM Perjuangan University of Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/baar.v3i2.689

Abstract

This research aims to determine the effect of differences in the administration of pineapple extract on the quality of milk tofu. The benefit of this research is that it can determine the effect of different pineapple extracts on the quality of milk tofu. The experimental design used was Completely Randomized Design (CRD) with 3 treatments and 3 replications, with T0 treatment adding 35 ml vinegar acid, T1 adding Queen pineapple extract 70ml, T2 adding Cayenne pineapple extract 70 ml. The parameters observed were protein content, and hedonic tests namely color, taste, aroma, and texture. The data generated were analyzed with Analysis of Variance (ANOVA) with a significance level of 5%. The hedonic test data were analyzed using Kruskal Wallis. If there is a real effect, followed by Duncan's test. The results obtained are that there are differences in the administration of pineapple extract on the taste and texture of tofu milk. Tofu milk with the addition of 70 ml Queen pineapple extract (T1) is the best treatment. Keywords: bromelin, hedonic, quality, pineapple, protein, tofu.
Gender Differences in Farmers’ Communication Pattern of Subang Regency Ferdi Fathurohman; Nurul Mukminah; Rita Purwasih
Soshum: Jurnal Sosial dan Humaniora Vol 9 No 1 (2019): March 2019
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (70.216 KB) | DOI: 10.31940/soshum.v9i1.1166

Abstract

Model of communication in agricultural communication practices in Indonesia particularly in Subang Regency has developed parallel to the concept of development communication and community development. This research aims to analyze the difference of communication pattern Member farmer groups against business success based on gender. The sample in this study amounted to 90 people from 18 farmers groups in Kabupaten Subang. The data collected through the survey with a questionnaire and Focus Group Discussion (FGD). The analysis of the test used was different from independent samples t-tests to test hypotheses posed. The study found that there were no significant differences based on gender-related patterns of communication that affect the success of the farmer. These findings indicate that gender is not a guarantee of a person's been doing better communication pattern.
Pengaruh penambahan sari nanas terhadap karakteristik kimia dan sensori minuman teh cascara Wiwik Endah Rahayu; Rita Purwasih; Dandy Hidayat

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.1900

Abstract

Cascara tea is a drink made from dry coffee skin from coffee beans stripping process result. The aim of this research is to study the effect of pineapple juice on chemical characteristics (Total Tated Acid (TAT), vitamin C, pH) and sensory test results of cascara tea drinks. The experimental design used was a complete randomized design with 3 treatment and 3 replications. The treatment used is T1: Control (without adding pineapple juice), T2: Add pineapple juice 25 %, T3: Add pineapple juice 35 %. The parameters observed are the chemical characteristics of TAT, vitamin C, and pH, also sensory test of color, taste, aroma, and overall appearance. The resulting data was analyzed by Variant Analysis (ANOVA) with a significance level of 5% and continue with the Duncan test. The results of experiments showed a addition of pineapple juice gave a significant value of TAT, vitamin C, and pH of cascara tea drinks (P <0.05). Sensory test results showed that pineapple juice addition gave significant value (P <0.05) for aroma, taste, and appearance overal and no significant effect (P> 0.05) for the color. 35 % addition of cascara tea liked by panelis.
ANALISIS PROKSIMAT YOGURT SUSU KAMBING DENGAN PENAMBAHAN JERUK BALI ( Citrus Grandis L. Osbeck) Setiani Nuraeni; Rita Purwasih; Atika Romalasari
Jurnal Ilmiah Ilmu dan Teknologi Rekayasa Vol 2, No 1 (2019)
Publisher : Jurnal Ilmiah Ilmu dan Teknologi Rekayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31962/jiitr.v2i1.36

Abstract

Yogurt merupakan produk olahan susu yang difermentasi oleh bakteri asam laktat (BAL) yaitu bakteri Streptococcus thermophilus dan bakteri Lactobacillus bulgaricus. Pembuatan yogurt susu kambing dengan penambahan jeruk bali merupakan upaya untuk meningkatkan diversifikasi pangan. Tujuan lain dari penelitian ini yaitu mengetahui proses pembuatan yogurt susu kambing dengan penambahan jeruk bali dan mengetauhui hasil pengujian proksimat terhadap produk yang dibuat. Parameter yang diamati yaitu kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat.  Penilitian ini menggunakan metode eksperimental dan studi pustaka. Hasil uji proksimat menunjukkan yoghurt mengandung kadar air 67%, kadar abu 0,77%, kadar protein 5,65%, kadar lemak 5,40 %, kadar karbohidrat 20,33%.
PENGARUH LAMA PEMANGGANGAN DALAM OVEN TERHADAP pH DAN ORGANOLEPTIK STEAK DAGING SAPI Rita Purwasih; Hazna Azzahra
Jurnal Ilmiah Ilmu dan Teknologi Rekayasa Vol 1, No 1 (2018)
Publisher : Jurnal Ilmiah Ilmu dan Teknologi Rekayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31962/jiitr.v1i1.10

Abstract

Steak is one of the processed meat and physical quality associated with the cooking process, the physical quality in question is texture, pH, and organoleptic.The purpose of this research is to know the effect of roasting in an oven on pH and organoleptic steak of beef that is flavor, aroma, texture, appearance and favorite level.The experimental design used in this study was completely Randomized Design (RAL), with the difference in the duration of roasting time of P1 for 3 minutes (rare); P2 time of overview 5 min (medium rare); P3 is 7 minutes (medium well) and P4 time of curing time is 10 minutes (well done) at 2000C. Parameters measured were pH, an organoleptic test which included taste, aroma, texture, appearance and favorite level with 45 semi-media panelists. The result of treatment of P1, P2, P3 and P4 on average pH of beef before and after roasting did not change, whereas for panelist organoleptic test most liked P4 with the mean of 4,02; aroma 3,98; texture 4.07; 3.93 appearances; and preferred level of 4.09. This research is long roasting using oven does not change the pH steak beef. In general, panelists have a higher assessment on P4 that is viewed from the taste, aroma, texture, appearance, and level of fondness.
Co-Authors Atika Romalasari Bahata, Ridwan Dandy Hidayat Enceng Sobari, Enceng Fathurohman, Ferdi Fitri Suciati Hazna Azzahra Ilma Hana Yusrina Muhammad Gilang Ramadhan Muhammad Gilang Ramadhan Nunu Nugraha Purnawan Nurul Mukminah Pirdan Garis Qurrota ‘Ayun Nurhasanah Restu Rizki Maulana Rian Piarna Ridwan Baharta Safitri, Laras Sirly Septiani Nuraeni Setiani Nuraeni Sri Puri Andani Surya Mucti Tedi Heryan Uneng Ratnasari Wiwik Endah Rahayu Zaki Misbahudin Kusdiana ‪Irna Dwi Destiana