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All Journal Berkala Perikanan Terubuk Jurnal Ilmiah Mahasiswa FEB
Yoga Aditya
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Education Environmental Science

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Pengaruh Program Desa Wisata Terhadap Peningkatan Pendapatan Masyarakat (Studi Kasus Di Desa Bejiharjo, Kabupaten Gunung Kidul) Yoga Aditya; Sri Muljaningsih
Jurnal Ilmiah Mahasiswa FEB Vol 3, No 2: Semester Genap 2014/2015
Publisher : Fakultas Ekonomi dan Bisnis Universitas Brawijaya

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Abstract

This study  aimed to:  (1) determine  the effect  of  tourist village  program toward  the enhancement people’s income at Bejiharjo Village, Gunungkidul District, (2) to analyze capital, education, work hours and skill variables affect people’s income after village tourism program at Bejiharjo Village, Gunungkidul District. The research method use quantitative approach with descriptive analysis. The data taken is primary data obtained by interview respondents using questionnaires. The result of this study based on results of paired sample t-test showed the difference in people’s income between before and after the tourist village program. Capital, education, work hours and skill variables simultaneously affect the people’s income. Partially Capital, work hours and skill variables has positive effect and significant toward people’s income. While education variable does not affect the people’s income at Bejiharjo Village, Gunungkidul District.   Key words:Village Tourist Program, Poverty, People’s income.
Characterization of Fermented Product from Shrimp Waste and Anchovy (Stolephorus sp.) Siti Tsaniyatul Miratis Sulthoniyah; Nandya Fitri Rachmawati; Cici Agustin; Susi Santi; Yoga Aditya
Berkala Perikanan Terubuk Vol 50, No 1 (2022): Februari 2022
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.50.1.1377-1383

Abstract

The abundance of shrimp waste is a problem that has not yet been completely resolved and research is still ongoing. One effort that can overcome this problem is to use it as a raw material for making shrimp paste. The purpose of this research was to utilize shrimp shell waste as a food additive.  The research method used was experimental with five treatments, namely A1B1 (0:100), A2B2 (25:75), A3B3 (50:50), A4B4 (75:25) and A5B5 (100:0). Meanwhile, storage time was P1 (1 day), P2 (4 day), P3 (7 day) and P4 (30 day). The tested parameters were moisture content, pH and organoleptic (descriptive).  The results showed that the best formulation was the ratio of shrimp shell waste and anchovy of 25:75 (A2B2) with P3 storage time. The value of moisture content was 8.1% and pH was 7,3.  The smell of shrimp paste was not too strong with a reddish yellow color and a slightly rough texture.
Co-Authors Cici Agustin I Ketut Sudiana Nandya Fitri Rachmawati Siti Tsaniyatul Miratis Sulthoniyah Susi Santi