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Leuit, Journal of Local Food Security
Published by Universitas Sultan Ageng Tirtayasa
ISSN : -     EISSN : 27160300     DOI : http://dx.doi.org/10.37818/leuit.v1i1
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Leuit, Journal of Local Food Security is peer-review and open access scientific journal that publishes significant and important research from all area food security. The scope of the research results published in this journal also relates to the main pillars of food security, such as food availability, food accessibility, food utility and food stability
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 36 Documents
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Studi Awal Pemberian Mikoriza untuk Mengendalikan Penyakit Layu Fusarium Pisang Muhamad Rohman Bukhori; Rida Oktorida Khastini; Nani Maryani
Leuit (Journal of Local Food Security) Vol 1, No 2 (2020)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v1i2.10015

Abstract

Banana is the number one fruit commodity in Indonesia. Thousands of household farmers depend on their income in cultivating banana on their back-home yard. However, banana is under threat of fusarium wilt disease that cannot be eliminated using fungicides. In this research, we aimed to examine the effect of mycorrhizal fungi on plants in controlling fusarium wilt. We used, two local banana varieties Raja Buluh and Kepok Kuning. The experiment was design using complete random design two factors. The plants were kept in well-controlled green house. Supplementation of mycorrhizal fungi on those two varieties increase the growth of the pseudostem. Pisang Raja Buluh which colonized by mycorrhizal fungi were resistant to fusarium wilt, but not on pisang Kepok Kuning. This research give insight on the use of mycorrhizal fungi to control fusarium wilt on bananas. Further studies with larger samples and more varieties that are susceptible will be interesting and important to find effective methods to control this important disease on bananas
EFEK PENAMBAHAN PREBIOTIK PADA PAKAN BERBASIS BAHAN BAKU LOKAL UNTUK MENINGKATKAN PERTUMBUHAN DAN KECERNAAN PAKAN IKAN NILA Oreochromis niloticus Achmad Noerkhaerin Putra; Aulia Yuaninda; Syah Banten Anarki; Mas Bayu Syamsunarno; Mustahal Mustahal; Dodi Hermawan; Muhammad Herjayanto
Leuit (Journal of Local Food Security) Vol 1, No 1 (2020)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v1i1.6899

Abstract

This research was conducted to evaluate the effect of prebiotics addition in feed-based feedstuffs locally on growth and feed digestibility of tilapia. Tilapia (5.19 ± 0.01 g) were reared with a density of 20 fish/container for 45 days. The study consisted of 3 treatments (control, 0.5% prebiotic, 1% prebiotic) with 4 replications.Moringa leaf meal, lamtoro leaf meal and rice bran were used in this study as the local feedstuffs, while the prebiotics used were sweet potato extract. The results showed that the total digestibility and specific growth rate were higher (P<0.05) in prebiotic addition compared to controls. 1% prebiotics treatment showed the best value of protein digestibility (78.24 ± 3.97), specific growth rate (1.57 ± 0.02) and feed efficiency (39.13 ± 0.76) than the other treatments.
Pemanfaatan Eceng Gondok (Eichornia crassipes) sebagai Pakan Ikan Nila: Efek terhadap Pertumbuhan dan Kecernaan Pakan Achmad Noerkhaerin Putra; Santi Ristiani; Musfiroh Musfiroh; Mas Bayu Syamsunarno
Leuit (Journal of Local Food Security) Vol 1, No 2 (2020)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v1i2.10016

Abstract

Water hyacinth is one of the alternative raw materials in aquatic feed. High crude fiber content can be reduce by hydrolysis of sheep rumen liquor. The purpose of this research was to investigate the effect of water hyacinth meal hydrolyzed with sheep rumen liquor on growth and feed digestibility of tilapia. This study used tilapia with an initial weight of 3.88±0.01 g and 30 days of culture with frequency of feeding namely at 08.00, 12.00, and 16.00 WIB. This research consists of 3 treatments and 3 replications, namely A (feed of reference), B (Water hyacinth feed without hydrolysis), C (Water hyacinth feed with hydrolysis) The result showed that the lowest of crude fiber in the dose of 250 m/kg and 24 hours incubation. There are no significantly between hydrolysis treatment and without treatment on protein digestibility, lipid digestibility, feed intake, feed efficiency, growth, and survival rate. Water hyacinth could not increase growth and feed digestibility of tilapia.
PERAN SEKTOR PERIKANAN TANGKAP DALAM MENDUKUNG KETAHANAN PANGAN PERIKANAN DI PROVINSI BANTEN Adi Susanto; Asep Hamzah; Ririn Irnawati; Hery Sutrawan Nurdin; Fahresa Nugraheni Supadminingsih
Leuit (Journal of Local Food Security) Vol 1, No 1 (2020)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v1i1.6900

Abstract

Food availability is the first step to ensure the food access and the food utilization, to realize the food security in Banten Province. One sector that can play a role in supplying animal food is the capture fisheries sector. The capture fisheries sector contributes around 50% of the fish production in Banten Province. However, the level of fish consumption of Banten societies is relatively lower compared to eastern Indonesia region. This paper outlines a comparative descriptive analysis of the opportunities and roles of the capture fisheries sector in supporting the realization of food security in Banten Province.
Studi Cemaran Cendawan Pasca Panen Pada Emping Melinjo di Kabupaten Serang Rida Oktorida Khastini; Nani Maryani; Indria Wahyuni; Nadya Pratiwi Tri Lantafi
Leuit (Journal of Local Food Security) Vol 1, No 2 (2020)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v1i2.10012

Abstract

Emping Melinjo is a typical Banten Food made from melinjo seed. This research aimed to study fungi that contaminate Emping Melinjo. Samples were collected from two melinjo producers and distributors in Kabupaten Serang; Waringinkurung and Ciomas. Samples were isolated with PDA medium. Isolates were identified from its macroscopic and microscopic characters. 11 fungi were successfully isolated, namely Aspergillus, Basipetospora, Paecilomyces, Rhizopus, Cladosporium, Fusarium, and Candida. The largest dominance index was the genus Aspergillus with 3.44. Fusarium, Basipetospora, and Cladosporium have dominance index of 0.81 followed by Paecilomyces and Rhizopus for 0.02. The highest contamination intensity of 26.8% in the Ciomas producer, 3.12% in the Ciomas distributor. 1.2% at Waringinkurung producers, and 2.4% Waringinkurung distributors.
Kover Leuit Volume 1 Nomor 2 Hery Surawan Nurdin
Leuit (Journal of Local Food Security) Vol 1, No 2 (2020)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v1i2.10017

Abstract

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PEMETAAN PEMASARAN PRODUK OLAHAN PANGAN LOKAL DI KABUPATEN SERANG Emma Aswariny; Meutia Meutia; Aliudin Aliudin
Leuit (Journal of Local Food Security) Vol 1, No 1 (2020)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v1i1.6901

Abstract

This research was conduct in Serang district, with three subdistrict namely Waringinkurung for emping, Pontang  for bontot and Bojonegara for engkak cake. The purpose of this research is to describe mapping market of local food in Serang district. The snowball sampling was conducted including of 55 samples. The result show the average production of emping is 700,77 kg/week. The average production of bontot is 200,28 kg/week and the average production of engkak cake is 442,17 pan/week. Mapping market areas of emping and engkak cake is to markets outside area. Mapping market areas of bontot is to markets inside and outside area. The average selling price of emping in the manufacturer is Rp. 30.8884,62/kg, in collecting merchant is Rp. 32.250/kg, in wholesaler is Rp. 36.750/kg, and in retailers is Rp. 42.000,-/kg. The average selling price of bontot in the manufacturer is Rp. 24.000/kg, and in retailers is Rp. 26.000/kg. The average selling price of engkak cake in the manufacturer is Rp. 28.583,33/pan, and in retailers is Rp. 29.500/pan. The traffic mapping of emping was on foot, motorbike, private car, public transport car, and pick-up car. The traffic mapping of bontot and engkak cake was on foot and motorbike.
Simulasi Sistem Kendali PID Lingkungan Kelembaban Tanaman Hortikultura pada Green House untuk Inovasi Pangan Lokal Alimuddin Alimuddin; Adika Surya Adika Surya
Leuit (Journal of Local Food Security) Vol 1, No 2 (2020)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v1i2.10013

Abstract

The research is aims to create a humidity control system simulation horticultural palnts in the greenhouse. The controls used are PI and PID. This control system is simulated using the Simulink Matlab software. The constant values of P, I, and D are obtained using Matlab's  application, namely PID Tuner. PI control uses a proportional constant value of 3.7174 and an integral of 0.12173. Meanwhile, PID control uses a proportional constant value of 0.61842, an integral of 0.05412, and a derivative of 0.15797. PI control system response time analysis has a rise time of 0.769 seconds, a settling time of 8.7 seconds, and an overshoot of 1.57%. Meanwhile, the response time for the PID control system has a rise time of 6.51 seconds, a settling time of 11.3 seconds, and an overshoot time of 0.103%. The PI control system has the fastest response time up and setting time but has a greater overshoot compared to the PID control system.
PERSEPSI DAN KEPUASAN KONSUMEN TERHADAP PRODUK LOKAL KHAS BANTEN DI KAWASAN WISATA ANYER Meutia Meutia; Khaerul Saleh; Mochammad Idham Maulana
Leuit (Journal of Local Food Security) Vol 1, No 1 (2020)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v1i1.6902

Abstract

Perception is a response or finding a direct picture of a finding or direct description of a person and absorption in knowing some things through the five senses, and satisfaction is the feeling of being happy or disappointed someone who appears after comparing between perceptions / impressions of the performance or results of a product and expectations - The aim of this research is to analyze consumer perceptions and consumer satisfaction with Banten local food products by tourists on the Anyer beach. The method used in this study is quantitative descriptive method. With the sampling technique used is accidental sampling and purposive sampling. The location is determined precisely at Anyer beach tourist location. The analytical method used in this study is the importance performance analysis and customer satisfaction index method using the SPSS software program (Statistical Package for Social Since). Based on the descriptive analysis, consumer characteristic of the consumer at Anyer beach tourist is dominated by male respondent, aged 26-35 years, marital status married, the last education is Bachelor, private sector worker, and average income valued at Rp.3.000.000 – Rp.6.000.000. Based on analysis of Customer Satisfaction Index (CSI) is 78,15 percent.
Pengaruh Customer Experience Terhadap Revisit Intention di Wisata Kuliner Bunderan Perumnas Cibeber Kota Cilegon Nadea Rafika Fikri; Meutia Meutia; Ahmad Bukhari
Leuit (Journal of Local Food Security) Vol 1, No 2 (2020)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v1i2.10014

Abstract

The purpose of this study is to analyze the influence between customer experience variables including physical environment, social interaction, accessibility, and emotional experience on variable revisit intention in culinary tour "Bunderan Perumnas Cibeber" Cilegon City and the contribution of customer experience variables to variable revisit intention with determination coefficient. The location of the study is determined purposively. The data collected is primary data obtained from observations and instruments, and secondary data obtained from library studies. The results of the study are known partially customer experience variables positively affect the variable revisit intention. Simultaneously the customer experience variable positively affects the revisit intention variable. The contribution of the variable customer experience to the variable revisit intention by 57.2% and 42.8% is explained by other variables outside of this study.

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