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Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian

jstsv
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Published by Institut Pertanian Bogor

ISSN : 20888732 EISSN : 27225232 DOI : https://doi.org/10.29244/jstsv

Core Subject : Economy, Health, Science, Agriculture, Social,

Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Social Sciences Veterinary

Jurnal Sains Terapan (JST) publishes articles in Applied Science, Applied Agriculture, Applied Technology-Information, and Applied Agribusiness issues.

Arjuna Subject : Umum - Umum

Articles 8 Documents

Search results for , issue "Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011" : 8 Documents clear

Pengembangan Beras Jagung dan Penyusunan SOP Penanakan menggunakan Rice Cooker Tjahja Muhandri; Subarna Subarna
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

Research on rice substitution has been done, but it is difficult in application. The objectives of this research were to study the corn rice technology and to design the standard operating procedure (SOP) of corn rice cooking. This research used P21 corn variety, polisher, breaker roll, shiver and rice cooker. Corns were crushed, polished, and shivered in to 5 sizes (>4 mm, 3.35-4 mm, 2.36-3.35 mm, 1.18-2.36, dan <1.18 mm). A part of corn grits were cooked straightly, another part were soaked before cooking. The survey result showed that consumers preferred 1.18-2.36 mm corn grits. Corn grits of <1.18 mm and 1.18-2.36 mm, can be cooked using rice cooker without pre-soaking. Corn grits of >4 mm, 3.35-4 mm, and 2.36-3.35 mm should be soaked before cooked using rice cooker. Nutrition content of corn grits were 79.08% of carbohydrates, 6.80% of protein, 1.1%of lipid, 15.48% of dietary fiber, 0.25% of ash, and 353.38 kcal of calorie.Keyword : corn rice, cooked, rice cooker

To Biomassa Tempurung Buah nyamplung (Callophyllum spp) untuk Pembuatan Briket Arang sebagai Bahan Bakar Alternatif Fahrizal Hazra; Novita Sari
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

Nyamplung shell is a biomass whose existence has not been optimally utilized. Biomass is a solid waste that can be used again as a source of fuel. Favorable characteristics of the biomass is an energy source that can be utilized in a sustainable manner because it is renewable. Biomass of Nyamplung shell can be processed become a form of solid fuel with a same specific dimension, it is resulting from compression of bulk materials, powders, and the relatively small size commonly referred to as charcoal briquettes. The aim of this research is to test the feasibility of nyamplung shell as a raw material for making briquettes on the households by conducting analysis of quality parameters briquette specimens including physical properties (water content, calor value, and density), briquette durability (persistence press), chemical (ash content, fixed carbon and volatile matter content) and the rate of burning charcoal briquette. The treatment in this aim is a mixture composition of raw materials (charcoal of Nyamplung shell) who were given the same amount of adhesive and compressed by compressing hydraulic briquette. The results showed that, charcoal briquettes made from the Calophyllum shell can be used as alternative energy, with a characteristic range of values from 3,39-3,83% moisture content, calor value ranges from 3.646,14-5.431,35 calories / gram, the range of density values 0,663-0,721 gram/cm3, the range of persistence press value 1,98-5,39 kg/cm2, the range of ash content value 19,89-24,51%, the range of fixed carbon value 33,09-40,86%, the range of volatile matter value 35,03-38,57%, and the range of rate of burning from 0,0574-0,0898 grams/second. The low value of moisture content can lead to higher heating value of charcoal briquettes. High/low levels of volatile could affect fast/slow rate of burning charcoal briquettes. Key words : nyamplung shell, biomass, charcoal briquette

Pengaruh PhytoRemediator Tanaman Kayu Apu (Pistia stratiotes) dan Kiambang (Salvinia molesta) pada Kualitas Air Graywater untuk Hidroponik Tanaman Selada (Lactuca sativa) Oteng Haridjaja; Wahyu Purwakusuma; Ratih Safitri
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

Graywater of domestic waste has a biodegradable organic matter characteristics which can be decreased by using waterwaste phytoremediator method. The objective of this research was to study the effect of Pistia Stratiotes and Salvinia Molesta on water quality for hydrophonic media of Lactuca Sativa production. Greenhouse experiments were conducted at Darmaga Research Station, Bogor. A complete factorial experimental design with three replications was used. The first factor was two waterwaste circulation remediator tank types (WWCRTT), and the second factor was a control, Pistia and Salvinia treatments. The results of these experiments showed that: the influence of plant has a significant difference to water COD at zero to one week after planting(WAP), and the influence of WWCRTT has also a significant difference to water COD at three WAP. The influence of WWCRTT has a significant difference to P-water content at zero, two, and three WAP. Plants, WWCRTT and their combinations have significant diference on NO3-water content at one WAP. The total of P and NO3 water contents were not sufficient for plant growth, and the influence of flooding water and bad drainage can decrease plant yield.Key words: graywater, hydrophonic, phytoremediator

Mie Kering Berbahan Baku Ubi Jalar (Formulasi, Proses Produksi, Karakteristik Produk) Dewi Sarastani
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

The purpose of this research is to study the processing of Ipomoea batatas L based dry noodle . Dry noodle is successfully made from corm of the Ipomoea batatas L, without starting from flour. Noodle's production steps are braising of corm, mixing corm with supplement material, braising of noodle dough, making of noodle sheets, steaming and drying the noodle’s circuits , dry noodle's packaging. The result shows that mie[noodle] from purple parsnip have organoleptic's score to perceive, color, aroma, and elasticity that equals with mie from wheat, but has ekstensibility's score inferior than mie from wheat. Chemical contents of Purple Parsnip’s mie are 11.34% of moisture content, 6.68% of protein, 0.94% of fat, 5.02% of ash, and 1.1% of fiber. According to Indonesian National Standart [number 01 3551 2000], the moisture and protein content of Purple Parsnip’s mie meet to instant mie specification.Keyword : corm, Ipomoea batatas L, mie

Studi Pembuatan Mie Kering Berbahan Baku Tepung Singkong Dan Mocal (Modified Cassava Flour) Neny Mariyani
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

The objectives of this research is to find the best formulation of cassava flour and mocal (modified cassava flour) based dry noodle which can compete with wheat flour based dry noodle. This research consist of experiments with several variation of composition cassava flour and mocal including 40% and 50%. Mocal used in this research was produced from spontaneous fermentation which would be compared with commercial mocal which was usually produced from non-spontaneous fermentation. Spontaneous fermentation is natural fermentation process which no added microorganisms. The sensory evaluation of dry and rehydration noodles which are physical appearance, color, odor, taste, gumminess and extensibility. The data was analized by ANOVA (Analysis of Variance) and then Duncan Test. The best result was then examined`for it’s chemical composition like moisture content, ash, crude fat, protein and carbohydrate (crude fiber). The result showed that the best formulation to produced dry noodle use mocal from spontaneous fermentation with composition 40% mocal and 60% wheat flour. The best dry noodle contained (wet weight basis) of 12,31% moisture content, 3,97% ash, 6,69% protein, 1,13% crude fat and 3,86% crude fiber.Keyword : cassava flour, mocal, spontaneous fermentation, commercial mocal

Analisis Preferensi dan Kepuasan Konsumen terhadap Beras di Kecamatan Mulyorejo Surabaya Jawa Timur (The Analysis of Preferences and Customer Satisfaction on Rice in Mulyorejo District, Surabaya, East Java) Rita Nurmalina; Endang Pudji Astuti
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

Rice is a very important commodity. Rice plays an important role in food security, economic stability, and employment. Consumer behavior in rice consumption continues to grow. Improved incomes lead to increased demands on quality. Changes in demographic structures, such as level of education, lifestyle, technology, transportation, and communication, affect the customer preferences and satisfaction with the rice they consume. In line with efforts to increase productivity, the rice should be produced to meet consumer expectations which are constantly evolving. This study aimed to identify the characteristics, analyze the decision-making process, preferences, and customer satisfaction, as well as making the right marketing mix recommendations based on the study of consumer behavior on three different social classes (lower class, middle, and upper). Convinience Sampling was used. The analytical tool used in this study was a descriptive analysis, Important & Performance Analysis (IPA) and the Customer Satisfaction Index (CSI). Data processing with descriptive analysis showed some differences in the characteristics of responders and decision-making processes at all three social classes. The differences associated with educational level and family income levels, initial consideration of the purchase of rice, and where to purchase the rice. CSI showed that the total satisfaction on all three social classes is entirely in the range “satisfied”. However, the higher the social class, the higher the satisfaction of the rice consumed. Data processing by IPA showed that the performance, which should be improved based on consumer preference and satisfaction, was a top-class ease of getting rice and seller services. The performance on middle-class consumers have to be improved in assessing durability of rice, grain uniformity, and broken. While the upscale consumer should improve performance in terms of price, flavor, broken, and clean rice.Keywords: consumption, quality, expectation, social class, sample, performance.

Analisis Kepuasan dan Loyalitas Konsumen Midori Japanaese Restaurant Cabang K.H. Wahid Hasyim Jakarta Pusat Tintin Sarianti; Rr. Prita E Putriana
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

Citizen consumption for the times towards food is more increase. This matter will be influenced by the increasing need of citizen on nutrition and nutrient. This phenomenon is followed by the existence of many restaurants as business caterers. Jakarta is one of the cities in Indonesia with a variety of diversity, including in terms of food. There are various kinds of foods sold in restaurants in Jakarta, both from within and outside the country. One of them is a unique Japanese food. Currently, there are more and more Japanese food restaurants in Jakarta. One of the restaurants that still survive until this day is Midori Japanese Restaurant. In maintaining its business, Midori Japanese Restaurant needed to explore its consumer characteristics, consumer satisfaction, and consumer loyalty. The restaurant can implement marketing strategies to maintain its business. This research was commenced from March to May 2010 and conducted at Midori Japanese Restaurant branch K.H. Wahid Hasyim Central Jakarta. This research used descriptive analysis for consumer characteristics, Customer Satisfaction Index (CSI), Importance Performance Analysis (IPA) to know the attributes improvements, and loyalty pyramid to determine the level of consumer loyalty. This research also provided recommendations that can be done as marketing strategy.Keywords: Japanese food, consumer characteristics, consumer satisfaction, consumer loyalty, descriptive analysis, Customer Satisfaction Index (CSI), Importance Performance Analysis (IPA), loyalty pyramid.

Penggunaan Alang-alang untuk Mengendalikan Gulma dan Meningkatkan Produksi Tanaman Jagung (Zea mays L.) di Lahan Kering Idi Darpan Maulana; M. A. Chodzin
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

A field experience conducted at Cikabayan, IPB Dramaga Bogor from January to Juni 2010 was designed to determine the effect of different dosage of ‘alang-alang’ much compared with control such as nno weeding and usual weeding on growth and yield of corn. The experiment was designed in a randomized complete block designed with three replications. The treatment was dosage of ‘alang-alang’ mulch consisting of 0, 2, 4, 6, 8 ton ha -1. Result indicated thar ‘alang-alang’ mulching (6 and 8 ton ha -1) increased plant growth and production. Beside that, ‘alang-alang’ mulching suppressed weed growth.Keywords : alang-alang, mulch, weed, maize

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Jl. Kumbang No.14, RT.02/RW.06, Babakan, Kecamatan Bogor Tengah, Kota Bogor, Jawa Barat 16128

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Kota bogor,

Jawa barat

INDONESIA