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Jurnal BisTek Pertanian : Agribisnis dan Teknologi Hasil Pertanian
Published by Universitas Katolik Widya Karya Malang
ISSN : 24771864     EISSN : 27214699     DOI : 10.37832
Core Subject : Economy, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Social Sciences
Sistem Agribisnis, Manajemen Agribisnis, Pembiayaan Agribisnis, Manajemen Produksi, Manajemen Pemasaran, Rantai Pasok, Ekonomi Pertanian, Ekonomi Sumberdaya Alam dan Lingkungan, Sosiologi dan Komunikasi Pertanian, Kebijakan Pertanian dan Pangan, Mikrobiologi Pangan, Kimia dan Gizi Pangan, Bioteknologi Pangan, Rekayasa Teknologi Pangan dan Hasil Pertanian, serta Industri Pangan
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 65 Documents
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Analisis Karakteristik Responden Dalam Penentuan Sistem Irigasi Dalam Organic Urban Farming Sunik Sunik; Sari Perwita R.I.
BiSTeK Pertanian Vol 10 No 2 (2023): Desember : Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v10i2.69

Abstract

Urban yards can be used for organic urban farming by growing vegetables without the use of chemicals. By doing this, the need for nutritious and healthy food at the family level can be met. One of the disadvantages of growing vegetables in the yard is neglecting plant care, especially watering. This causes the plants to lack water and the resulting vegetables wilt and even die. A drip irrigation system using either a hose or emitter can be applied to meet plant water needs. However, the characteristics of organic urban farming actors have an impact on the choice of irrigation type applied in their respective yards. Therefore, the aim of this research is to analyze the characteristics of respondents and identify the considerations of respondents in determining the type of irrigation used. The analytical method used is descriptive qualitative. The research results showed that the majority of respondents were of productive age, with the highest level of education being high school, and the type of work was as workers (civil servants, private sector and entrepreneurs). Considerations in determining the type of irrigation are the level of complexity, availability of time, ease of implementation.
Pengaruh Lama Perendaman Dan Metode Pengolahan Tempe Terhadap Sifat Kimia, Mikrobiologi Dan Organoleptik Dian Oktrianis Buulolo; Kukuk Yudiono; Sri Susilowati
BiSTeK Pertanian Vol 10 No 2 (2023): Desember : Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v10i2.72

Abstract

Tempeh is a traditional Indonesian food made from fermented soybeans with the fungus Rhizopus Oligosporus and has a distinctive aroma. Tempeh contains many nutrients that are beneficial to health because the nutriens are more easily digested, absorbed, and utilized by the body. An important principle in preparing good tempeh is soaking and boiling it. Soaking is used to achive a suitable pH (acidity) for mold growth, namely 3.5-5.2. and boiling is used to soften soybean seeds and inactivate microbes that grow during soaking. The purpose of this study was to see the effect, interaction between soaking time and processing method on the chemical, microbiological and organoleptic properties of tempeh. This study used a Completely Randomized Design (CRD) factorial two factors. Factor I soaking time (12 hours, 18 hours, and 24 hours). Factor II is the tempeh processing method (one time boiling method and the two-time boiling method). Statistical Analysis using Analysis of Variance (ANOVA) with IBM SPSS version 20 and later Duncan Multiple Range Test (DMRT). Organoleptic test using Ranking Test. Soaking duration and processing method had a significant effect on the observed parameters of water content, protein, antioxidants, color and had no significant effect on the parameters of Total Plate Count (TPC) of mold, as well as texture and odor organoleptic tests. Best on the Indonesian National Standart for 12 hour soaking and one time processing/boiling method, the resulting tempeh contains 57,10% water content, 47,25% protein, 0,39% antioxidants, Total Plate Count (TPC) mold 258 CFU/g x 10-1 and organoleptic texture (compact when sliced), color (white evenly all over the surface), and smell/aroma (typical tempeh odor)
Pengaruh Bauran Pemasaran (Marketing Mix) Terhadap Keputusan Pembelian Konsumen Buah Stroberi (Fragaria X Ananassa), Di Lumbung Stroberi, Desa Pandanrejo, Kecamatan Bumiaji, Kota Batu Albertus Landu Tana; Anasthasia Triwulan Budisaptorini; Maria Puri Nurani
BiSTeK Pertanian Vol 10 No 2 (2023): Desember : Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v10i2.74

Abstract

Strawberries are a hybrid plant species of the genus Fragaria. This plant is a popular plant that is often well cultivated throughout the world. Fruits have special characteristics, especially in shape, color, texture, taste and aroma. The purpose of this study was to determine the effect of the marketing mix on purchasing decisions for strawberries and to determine the dominant marketing mix influencing purchasing decisions for strawberries in Pandanrejo Village, Bumiaji District, Batu City. The research location is in the Strawberry Barn, Pandanrejo Village, Bumiaji District, Batu City. Determination of the sample in this study using accidental sampling with the Slovin formula, the sample in this study amounted to 60 respondents. The purpose of this study was to determine the effect of the marketing mix on purchasing decisions of strawberries and to determine the dominant marketing mix influencing purchasing decisions of strawberries The results of this study indicate that the independent variable of the marketing mix (X) has a significant effect on the dependent variable on the purchasing decision of strawberries (Y). Product variables (X1), price (X2), promotion (X3), and place (X4) have a partial effect on purchasing decisions for strawberries (Y). The dominant variable influencing the decision to buy strawberries is the place variable (X4). This is because the beta coefficient value of the place variable is greater than the product beta coefficient (X1), price (X2), and promotion (X3)
Karakteristik Fisik Tepung Talas Bentul (Xanthosoma Sagittifolium) Termodifikasi Berdasarkan Waktu Fermentasi Dan Jenis Ragi Yang Digunakan Hendrikus Nendra Prasetya; Fransiska Arlinda Sakerebau
BiSTeK Pertanian Vol 10 No 2 (2023): Desember : Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v10i2.75

Abstract

Taro (Xanthosoma sagittifolium) is a food crop from tubers that is widely cultivated in Indonesia. Starch is a food ingredient that has a function in the food processing industry which functions as a determinant of product characteristics. Starch consists of two components that can be divided into two, namely amylose and amylopectin. Real starch or natural starch (without modification process) has limitations in food processing because it has viscosity, is less clear, and produces unwanted gels. In general, modified starch is used because it has functional properties that are not possessed by natural starch, such as viscous power, emulsion power and absorption power. The fermentation process in the processing of foodstuffs is by using microorganisms in a controlled manner to produce food ingredients by producing acids and alcohol to produce food products with good quality and value. This study used a 2x3 Factorial Design in a Complete Randomized Design (RAL) consisting of 2 factors, namely factor I type yeast consisting of 2 levels ( baker's yeast and yeast tape) and factor II fermentation time consisting of 3 levels ( 12 hours, 24 hours and 48 hours), each treatment was repeated 3 times. The results of the white degree show there is a markedly different influence on the influence of the interaction between the influence of fermentation time and yeast type. On viscosity there is no noticeable different influence on the modified starch characteristics of taro. On amylose levels there is also no real different influence, but on the influence of fermentation time there is a real different influence. On solubility there is no real different influence on the characteristics of taro starch, whereas in swelling power there is also no real different influence but there is a real influence on the type of yeast
Strategi Pemasaran Keripik Pisang Melalui Analisis SWOT Di CV. Sahabat Pangan Yakobus Bora Lamunde; Maria Puri Nurani; Johanes Pungky D.H
BiSTeK Pertanian Vol 10 No 2 (2023): Desember : Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v10i2.76

Abstract

The background of the author doing this research is based on the problems that are often found in fruit agricultural products which generally do not last long and have properties that are easily damaged if stored in fresh form, one of which is bananas. Bananas are the most consumed fruit by households. To extend the shelf life of bananas so as to add economic value, bananas can be processed into snack products, namely banana chips. Banana chips are one of the processed bananas that are thinly sliced and then fried. This research was conducted at CV. Sahabat Pangan Klayatan, Bandungrejosari Village, Sukun District, Malang City as one of the home industries that produces banana chips. This study aims to determine the strengths, weaknesses, opportunities, threats and choose one of four strategies, namely thestrategy Aggressive SO (Strengths, Opportunities), ST Diversification strategy (Strengths, Threats), WO Turnaround strategy (Weaknesses, Opportunities), and Defensive strategies. WT (Weaknesses, Threats) to formulate marketing strategies on CV. Sahabat Pangan through SWOT analysis (Strengths, Weaknesses, Opportunities and Threats). The research method uses descriptive data collection techniques through observation, interviews, literature studies and the internet. The data analysis technique used is a qualitative descriptive analysis technique. The results of the calculation of the score on the SWOT analysis diagram are known to be the position of IFAS X (Strengths- Weaknesses) and EFAS Y (Opportunities-Threats), then it is known that the X coordinate point of 0.55 is the IFAS coordinate point and the Y coordinate point of -0.47 is the EFAS coordinate point. Then it is known that the alternative strategy used is thestrategy diversification ST (Strengths, Threats) by utilizing strengths to minimize existing threats. then there is the addition of strategic priorities, namely thestrategy diversification concentric. Thestrategy diversification concentricaims to prioritize what are the main strengths and threats of CV. Sahabat Pangan

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