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All Journal JURNAL ILMU DAN TEKNOLOGI PETERNAKAN AGRIEKONOMIKA JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) E-Dimas: Jurnal Pengabdian kepada Masyarakat Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis JPM (Jurnal Pemberdayaan Masyarakat) Jurnal Pengabdian Pada Masyarakat Jurnal Pertanian Agros Comment: an International Journal of Community Development Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal MEBIS (Manajemen dan Bisnis) Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis Jurnal Sosiologi Pertanian dan Agribisnis Jurnal Keuangan dan Akuntansi Terapan (KUAT) Jurnal Ilmu Pertanian dan Perkebunan J-DEPACE (Journal of Dedication to Papua Community) Jurnal Pengabdian Masyarakat
Ristina Siti Sundari
Universitas Perjuangan Tasikmalaya
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Veterinary Other

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Perbedaan Hasil Usaha Buah Melon Yang Menggunakan Naungan Dan Tidak Naungan Andi Wiyanto; Ristina Siti Sundari; Dona Setia Umbara
Jurnal Sosiologi Pertanian dan Agribisnis Vol 5 No 1 (2023): Januari : Jurnal Sosiologi Pertanian dan Agribisnis
Publisher : Universitas Gajah Putih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55542/juspa.v5i1.581

Abstract

Melon fruit is one of the horticultural plants that are widely consumed by the public, with a content of 54% and 49% daily nutritional adequacy levels in vitamins A and C, containing minerals, sodium, iron, potassium, magnesium, phosphorus and fruit flesh containing carotenoids for the body's immunity. Agricultural cultivation requires sophisticated technology to facilitate farming activities, one of which is the Tunas Harapan farmer group. One of the communities in Tasikmalaya city that cultivates melons with shade treatment and not shade. This study aims to find out how the results of melon farming using shade and not using shade differ. The results of this study show that the total amount of costs on shade is Rp.1.187.366 while non-shade is Rp.1.111.660 with a difference of Rp.75.706 in one planting period, total income on shade is Rp. 2.462.634 while non-shade is Rp.1.925.840 with a difference in total income of Rp.536.794 and the amount of production in shade is 146 kg while non-shade is 121.5 kg with a difference in total yield of 24.5/kg in one planting period. It can be known that there is a difference between melon farming using shade is higher than melon farming business that does not use shade, this shows that using shade is more profitable than not using shade. In the ratio of melon farming, it can be seen from the two treatments that melon farming using shade is relatively high with a value of 3,0 and does not use shade of 2,7.
Addition of Fermented Green Tea Dregs and Probiotic Lactobacillus sp. in Cihateup Duck Ration on Chemical Quality of Meat Andri Kusmayadi; Ristina Siti Sundari; Yusuf Sumaryana
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 10, No 1 (2023): JITRO, January 2023
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v10i1.28229

Abstract

Green tea is widely consumed by the people of Indonesia as a beverage or processed food. Green tea dregs contain antioxidant compounds that have many pharmacological properties. On the other hands, green tea dregs contain tannin which can reduce digestibility so that further processing needs to be done by fermenting so that the digestibility increases. Fermented green tea dregs combined with probiotic Lactobacillus sp. is thought to be able to have a more significant impact on the growth of livestock and their products. The aim of this study was to examine the effect of adding a combination of fermented green tea dregs (ATHF) and probiotic Lactobacillus sp. in the ration on the chemical quality of Cihateup duck meat. The study was conducted experimentally using 60 Cihateup ducks which were randomly grouped into 4 groups of feed treatment as follows: T1 (100% basal feed/0% ATHF), T2 (PB + 1% ATHF + 3% probiotics), T3 (PB + 2% ATHF + 2% Probiotic) and T4 (PB + 3% ATHF + 1% Probiotic). The parameters of this study were the chemical quality of Cihateup duck meat which consisted of water content, protein content and fat content. The results showed that the addition of a combination of ATHF and probiotic Lactobacillus sp. significant effect (P<0.05) on the protein content and fat content of meat, while the water content parameter has no significant effect (P>0.05). T2 treatment produced the highest meat protein content and T1 treatment resulted in lower meat fat content than other treatments.
PENAMBAHAN KOMBINASI AMPAS TEH HIJAU FERMENTASI DAN PROBIOTIK LACTOBACILLUS SP. DALAM RANSUM ITIK CIHATEUP TERHADAP KUALITAS KIMIA DAGING Andri Kusmayadi; Ristina Siti Sundari; Yusuf Sumaryana
Jurnal Ilmu dan Teknologi Peternakan Vol. 11 No. 1 (2023)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v11i1.24859

Abstract

Ampas teh hijau mengandung senyawa antioksidan yang memiliki banyak khasiat farmakologis serta mengandung tannin yang dapat menurunkan kecernaan sehingga perlu dilakukan pengolahan lebih lanjut dengan cara difermentasi sehingga kecernaannya meningkat. Ampas teh hijau fermentasi yang dikombinasikan dengan probiotik Lactobacillus sp diduga mampu memberikan dampak yang lebih signifikan pada pertumbuhan ternak maupun produknya. Penelitian bertujuan untuk mengkaji pengaruh penambahan kombinasi ampas teh hijau fermentasi (ATHF) dan probiotik Lactobacillus sp di dalam ransum terhadap kualitas kimia daging itik Cihateup. Penelitian dilakukan secara eksperimen menggunakan rancangan acak lengkap dengan memelihara 60 ekor itik Cihateup yang secara acak dikelompokkan ke dalam 4 kelompok perlakuan pakan sebagai berikut: K1 (100% pakan basal + 0% ATHF + 0% Probiotik), K2 (pakan basal + 1% ATHF + 3% Probiotik), K3 (pakan basal + 2% ATHF + 2% Probiotik) dan K4 (pakan basal + 3% ATHF + 1% Probiotik). Parameter penelitian ini yaitu kualitas kimia daging itik Cihateup yang terdiri atas kadar air, kadar protein dan kadar lemak. Hasil penelitian menunjukkan bahwa penambahan kombinasi ATHF dan probiotik Lactobacillus sp berpengaruh nyata (P<0,05) terhadap kadar protein dan kadar lemak daging, sedangkan pada parameter kadar air tidak berpengaruh nyata. Perlakuan K2 (pakan basal + 1% ATHF + 3% Probiotik) menghasilkan kadar protein daging yang paling tinggi dan perlakuan K1 (100% pakan basal + 0% ATHF + 0% Probiotik) menghasilkan kadar lemak daging yang lebih rendah dibandingkan perlakuan lainnya.
PREFERENSI KONSUMEN TERHADAP PRODUK AGROINDUSTRI ABON IKAN Ristina Siti Sundari; Dona Setia Umbara
Jurnal Mebis Vol. 4 No. 1 (2019): July 2019
Publisher : Jurnal Mebis

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

Abstract

Abon ikan merupakan inovasi baru diversifikasi pangan dari ikan segar yang berukuran besar yang sudah menurun nilai jualnya. Tujuan penelitian ini untuk mengidentifikasi dan menganalisis preferensi konsumen terhadap abon ikan melalui atribut-atribut yang mempengaruhi konsumen dalam pengambilan keputusan. Metode yang digunakan adalah analisis konjoin. Penelitian ini menggunakan empat atribut yaitu rasa, warna, tekstur dan harga abon ikan. Hasil penelitian memperlihatkan bahwa preferensi konsumen berfokus kepada hasil stimuli berdasarkan nilai kepuasan­ dan kepentingan atribut di dalamnya. Pada atribut rasa abon ikan patin dengan nilai kepuasan 0,1769. Pada atribut warna memiliki nilai kepuasan 0,068 untuk abon ikan lele. Pada atribut tekstur abon ikan lele memiliki nilai kepuasan 0,072 dan atribut harga Rp 25.000 s.d. Rp 30.000 pada abon ikan patin dengan nilai kepuasan 0,766. Preferensi konsumen dalam memutuskan membeli abon ikan lebih berdasarkan kepentingan rasa walaupun harganya lebih tinggi yakni pada abon ikan patin
Any Correlation between Agricultural Extension with Participation Farmer Groups in Guava Farming? Roni Roni; Ristina Siti Sundari; Dona Setia Umbara
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis Vol 7 No 2 (2023): SEPTEMBER
Publisher : Kadiri University - Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/agrinika.v7i2.3882

Abstract

Guava is a rapidly growing commodity. The management of guava farming carried out by the Sari Tani Mandiri farmer group could have been more optimal. Therefore, it has yet to be able to meet the demand for guava. This study intends to examine the correlation between the role of agricultural extension workers and the participation of members of farmer groups in guava farming management. The survey used a qualitative research approach conducted by interview, observation, and documentation. The Non-Probability Sampling technique determines the sample with a saturated sample type. It was then analyzed using Rank Spearman. The results showed a uni-directional and significant relationship with a moderate correlation between the role of agricultural extension workers and the participation of farmer groups in guava farming management. The research showed that the higher the part of agricultural extension workers, the higher the involvement of farmer group members in guava farming management.
Kontribusi Pendapatan Usaha Penggilingan Padi Di Desa Gunungsari Kecamatan Sukaratu Kabupaten Tasikmalaya Anisa Fuzi Lestari; Ristina Siti Sundari; Reny Hidayati
Jurnal Ilmu Pertanian dan Perkebunan Vol 5 No 1 (2023): Januari : Jurnal Ilmu Pertanian dan Perkebunan
Publisher : Universitas Gajah Putih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55542/jipp.v5i1.594

Abstract

Penggilingan padi yaitu tempat bertemunya produksi, pascapanen, pengolahan serta pemasaran beras untuk menopang ketetapan pangan ketika memenuhi kebutuhan beras untuk penduduk. Keadaan penggilingan padi penting untuk membantu petani dalam memproduksi hasil panen gabah mereka. Penelitian ini bertujuan untuk mengetahui (1) berapa besar biaya Produksi pada usaha penggilingan padi di Desa Gunungsari Kecamatan Sukaratu Kabupaten Tasikmalaya dan (2) berapa besar pendapatan usaha penggilingan padi di Desa Gunungsari Kecamatan Sukaratu Kabuapten Tasikmalaya (3) besar nya b/c ratio pada usaha penggilingan padi di Desa Gunungsari Kecamatan Sukaratu Kabupaten Tasikmalaya (4) besar nya kontribusi pendapatan usaha penggilingan padi di Desa Gunungsari Kecamatan Sukaratu Kabupaten Tasikmalaya. populasi dalam penelitian ini adalah sampling purposive yaitu pada usaha penggilingan padi pak komar dan penggilingan padi pak andi. Metode analisis data yang digunakan yaitu kuantitatif. Hasil penelitian menunjukan bahwa proses produksi yang dilakukan oleh kedua pabrik yaitu penggilingan komar karya dan penggilingan pak andi melakukan proses jasa giling padi dari petani dan melakukan pembelian bahan baku padi dari petani. Rata-rata total biaya sebesar 13.921.000 , penerimaan sebesar 140.332.500, pendapatan Rp.126.411.500 untuk penggilingan padi komar karya dan Rata-rata total biaya sebesar 7.175.000, penerimaan sebesar 67.736.500 , pendapatan Rp. 60.561.500 .sedangkan nilai kontribusi penggilingan padi komar karya sebesar 60,9 dan penggilingan padi pak andi sebesar 58,9 . dan untuk nilai B/C Ratio pabrik penggilingan padi pak komar 9,08 sedangkan pabrik penggilingan pak andi 8,44.
PENERAPAN TEKNOLOGI PENGOLAHAN TELUR ASIN HERBAL SEBAGAI PRODUK DIVERSIFIKASI PANGAN ASAL TELUR ITIK DI DUSUN CIHATEUP KABUPATEN TASIKMALAYA Andri Kusmayadi; Ristina Siti Sundari; Yusuf Sumaryana
J-DEPACE (Journal of Dedication to Papua Community) Vol 5, No 2 (2022): Desember
Publisher : Universitas Victory Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34124/jpkm.v5i2.128

Abstract

Dusun Cihateup merupakan tempat proses domestikasi ternak itik Cihateup sebagai ternak lokal khas Tasikmalaya Jawa Barat. Ketersediaan telur itik di Dusun Cihateup cukup melimpah dimana setiap harinya dapat menghasilkan lebih dari 500 butir telur. Harga jual telur itik relatif rendah yaitu sebesar Rp 2.000,00 per butirnya. Daya tahan telur itik segar yang rendah dapat ditingkatkan dengan cara diolah melalui proses diversifikasi pangan agar daya tahan telur semakin meningkat dan menghasilkan nilai jual yang tinggi. Solusi untuk mengatasi permasalahan ini yaitu dengan melakukan pengolahan telur itik segar menjadi telur asin herbal untuk meningkatkan daya tahan telur, meningkatkan harga jual telur, serta menghasilkan sifat fungsional pada produk telur asin herbal untuk meningkatkan imunitas masyarakat pasca Pandemi Covid-19. Tujuan program pengabdian kepada masyarakat ini yaitu untuk meningkatkan nilai tambah dan daya tahan telur itik Cihateup, serta meningkatkan keterampilan masyarakat Dusun Cihateup dalam mengolah telur asin herbal. Kegiatan pengabdian masyarakat dilaksanakan pada bulan Juni sampai dengan September 2022 di Dusun Cihateup, Desa Sukanagalih, Kecamatan Rajapolah, Kabupaten Tasikmalaya. Metode pelaksanaan program terdiri atas penyuluhan, pelatihan dan pendampingan pada warga masyarakat di Dusun Cihateup, anggota kelompok ternak “Kelompok Megar Bebek Cihateup”, dan anggota Badan Usaha Milik Desa “Berdikari”. Kegiatan ini mampu meningkatkan keterampilan dan pendapatan masyarakat melalui pengolahan telur asin herbal.
NILAI TAMBAH AGROINDUSTRI GULA KELAPA Zhiya Safni Jauhari; Ristina Siti Sundari; D Yadi Heryadi
Mimbar Agribisnis : Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Vol 9, No 2 (2023): Juli 2023
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ma.v9i2.10776

Abstract

Coconut palm is a plantation commodity with high economic value; almost all parts can be utilized. One of them is coconut sap. Coconut sap is a clear liquid with a sweet taste produced from coconut flower bunches. If sold in raw form, coconut sap has a price of Rp. 350.00/kg, while if it is processed into coconut sugar products, it has a price of Rp. 12,000/Kg. Therefore, coconut sugar maker processes the sap to produce added value. This study aims to determine how much-added value and profit is generated in the coconut sugar agro-industry in Ciparakan Village, Kalipucang District, Pangandaran Regency. The method used is the case study method. The data analysis used is added value analysis. The results of this study indicate that the coconut sugar agro-industry in Ciparakan Village, Kalipucang District, Pangandaran Regency, can provide an added value of IDR 1,323 per kg of sap with an added value ratio of 69.02% which is included in a high added value ratio. The profit earned is IDR 1,073 per kg with a conversion factor 0.17.
PENGARUH BAURAN PEMASARAN TERHADAP VOLUME PENJUALAN KERIPIK TEMPE Niken Restu Murti; Ristina Siti Sundari; D Yadi Heryadi
Mimbar Agribisnis : Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Vol 9, No 2 (2023): Juli 2023
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ma.v9i2.10519

Abstract

The Covid-19 pandemic has caused some food businesses to experience a decline in sales; where the pandemic occurred, and the enactment of the lockdown rules made a business suffer losses. However, it is different from the "Puja Rasa" tempe chip craftsmanship business, which during the Covid-19 pandemic, experienced an increase in sales volume in 2021. This study aimed to determine how the marketing mix influences the sales volume of "Puja Rasa" tempe chips so that the business can survive and experience an increase in the sales volume of tempeh chips. The research uses a quantitative approach with interviews and documentation methods. The research sample was 80 respondents and consumers of Tempe chips "Puja Rasa" using a random sampling technique and an analytical model using multiple linear regression. The results in this study indicate that the marketing mix consisting of products, prices, promotions, distribution channels, people, processes, and physical facilities has an effect on the sales volume of tempe chips at the tempe chips craftsmen "Puja Rasa" and the marketing mix that has the most influence on the sales volume of chips tempe in the tempeh chip SMEs "Puja Rasa" is the price.
Co-Authors Adnan Arshad Adnan Arshad Adnan Arshad Andi Wiyanto Andri Kusmayadi Anisa Fuzi Lestari Budhi Wahyu Fitriadi D Yadi Heryadi Dedi Dedi Dona Setia Umbara Dona Setya Umbara Euis Kurniasih Hani Naziah Irsyad Padjari Kamiel Roesman Bachtiar Niken Restu Murti Reny Hidayati Reny Hidayati Roni Roni Siti Nurhidayah Soni Ariana Yudhi Arie Priyanto Yusuf Sumaryana Zhiya Safni Jauhari