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AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian

agritepa
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Published by Universitas Dehasen Bengkulu

ISSN : 24071315 EISSN : 27221881 DOI : https://doi.org/10.37676/agritepa

Core Subject : Science, Agriculture, Social, Engineering,

Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

Jurnal AGRITEPA scientific periodical publication on Agricultural Food Technology, Agribusiness, Agricultural Socio Economics and Business. Jurnal AGRITEPA is a scientific communication media which is issued by Agribusiness Study Program and Agricultural Food Technology Study Program, Faculty of Agriculture, Universitas Dehasen in collaborations with Asosiasi Jurnal Pertanian Indonesia. Its the contribution to the development of social science and Agricultural Economy in Agribusiness, Agricultural Food Technology field which is divided into the English Language which contains research results, literature review, field cases or concepts in the socio economic field of agriculture and Agricultural Food Technology. Jurnal AGRITEPA, pISSN 26857243 and eISSN 27221881 in a year published twice year. Special editions in English can be issued required. The Jurnal AGRITEPA fits well for researchers and academics who are inheriting the results of research, scientific thought, and other original scientific ideas. Jurnal AGRITEPA publishes research papers, technical papers, conceptual papers, and case study reports. Jurnal AGRITEPA is dedicated to researchers and academics intent on publishing research, scientific thinking, and other original scientific ideas. The article published in the Jurnal AGRITEPA is the authors original work with a broad spectrum of topics covering Agricultural Food Technology, Agricultural and Resources Economics, Agribusiness Management, Rural Sociology, Agrarian Studies, Agribusiness Development, Agricultural Politics and Policies, Natural Resource and Environmental Technology and Management, as well as Agricultural and Rural Extension. Media for information dissemination of research result for lecturer, researcher and practitioner. The article published in the Jurnal AGRITEPA is the authors original work with a broad spectrum of topics. Detailed scopes of articles accepted for submission to Agricultural Food Technology, Agricultural Socio Economics and Agribusiness study involve two approaches, macro and micro approach.

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)

Articles 176 Documents

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PENGGUNAAN CaCO3 UNTUK MEMPERTAHANKAN KUALITAS TEKSTUR DAN SIFAT ORGANOLEPTIK PISANG AMBON (Musa acuminata) SELAMA PENYIMPANAN Santi Weliana; Eva Ramalia Sari; Jusuf Wahyudi
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

During the handling of bananas, maturation process cause of deterioration or damage. When the maturation get faster, the banana gets damaged before it reaches the consumer. The purpose of this study is to determines the influence of immersion and the use of CaCO3 on banana quality during storage. The research method used in this study are soaking ambon bananas using CaCO3 levels by 1%, 5% and 2% with time soaking for 90 minutes, 120 minutes and 150 minutes than stored at room temperature for 4 days. The analysis of this research are texture and sensory analysis. The analysis showed that the best treatment is immersion in 2 % CaCO3 during 150 minutes with 11.66 mm a penetration rate, and hard old green sensory scale.Keywords: CaCO3, Immersion, Ambon BananaDuring the handling of bananas, maturation process cause of deterioration or damage.When the maturation get faster, the banana gets damaged before it reaches the consumer.The purpose of this study is to determines the influence of immersion and the use of CaCO3on banana quality during storage. The research method used in this study are soakingambon bananas using CaCO3 levels by 1%, 5% and 2% with time soaking for 90 minutes,120 minutes and 150 minutes than stored at room temperature for 4 days. The analysis ofthis research are texture and sensory analysis. The analysis showed that the best treatmentis immersion in 2 % CaCO3 during 150 minutes with 11.66 mm a penetration rate, andhard old green sensory scale.Keywords: CaCO3, Immersion, Ambon Banana

PENGARUH PENAMBAHAN TAPAI SINGKONG TERHADAP SIFAT ORGANOLEPTIK SAMBAL TEMPOYAK Mukmin -; Lina Widawati; Siska Apriyani
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Tempoyak is a durian processed foods obtained by simple fermentation , the shape of the pulp of durian flesh with a sour taste. Tempoyak made with the addition of as much as 1-5 % salt into the flesh of the fruit pieces which are then brooded for 3-4 days. This study aims to determine the level of consumer preference towards tempoyak sauce with the addition of cassava tapai. The method used in making sauce with the addition of cassava tapai tempoyak, namely by processing cassava into tempoyak with tapai tempoyak sauce. The treatment in this study is the composition variation tapai cassava ( tempoyak 500 grams : 0 grams tapai cassava , tempoyak 450 grams : 50 grams of cassava and tempoyak tapai 400 grams : 100 grams tapai cassava ). The analysis used was the analysis of organoleptic parameters premises color, flavor, and aroma of chili tempoyak tested against the 20 panelists. The results of the analysis conducted stated that based on the parameters of color, showing significant difference between the three samples . Where consumers prefer chili tempoyak with the addition of 0 grams and 50 grams of cassava tapai. Based on the parameters of taste , showed no significant difference among the three samples. Based on the parameters of aroma , showing significant difference between the three samples. Where consumers prefer chili tempoyak with the addition of 50 grams and 100 grams of cassava tapai.Keywords : Tempoyak , tapai cassava , chilli tempoyak

STUDI PENGGUNAAN FORMALIN PADA BAKSO DI KECAMATAN RATU SAMBAN KOTAMADYA BENGKULU Juniar -; Darius -; Andwini Prasetya
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Meatballs is one of the favorite foods of society. Various opinions say that the meatballs contain artificial preservatives, one of which is formaldehyde (CH2O). Formalin is a solution that is colorless, pungent containing approximately 37 % formaldehyde in water and usually 10-15 % methanol added that functions as a stabilizer so as not occuri polymerized. The purpose of this study is to determine whether there is formaldehyde in the District of Ratu Samban meatballs in the Bengkulu City. The research method used was a survey of 11 samples of meatballs in the District Ratu Samban Bengkulu City. When the study was conducted on August 2 to August 8 2012. This kind of research is a descriptive analytical overview of the presence of formaldehyde contained in the District of Ratu Samban meatballs in the Bengkulu City. The results showed that the highest production of meatballs reaches 40 kg on weekdays and 50 kg on Saturday and Sunday, while the yield was lowest for the sale of meatballs which produced 2 kg per day. The test results of 11 ( eleven ) meatball samples showed that the formaldehyde content in the District outstanding meatballs Ratu Samban of Bengkulu City.Keywords: meatballs, formalin, Ratu Samban District

PERSEPSI PETANI PADI TERHADAP KEGIATAN PENYULUHAN PERTANIAN DI DESA SUKARAMI KELURAHAN TABA PENANJUNG KABUPATEN BENGKULU TENGAH Mindo Marsaulina T; Herlina -; Yossie Yum
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Agricultural development is an important and integral part of national development. It is evident from the self-sufficiency of rice in 1982. The success of agricultural development is inseparable from agricultural extension activities as a social innovation that aims to change the behavior of people (farmers) to always be ready and able to master and apply each alternative innovations that can be used to improve farm productivity (Mardikanto, 1991). Extension activities can be run if the farmer who supports that goal by holding counseling can be delivered and realized. In this study, researchers wanted to examine the perceptions of paddy farmers towards agricultural extension activities in the Sukarami village, Taba Penanjung, Middle of Bengkulu Regency. The research was conducted in June - July 2013 in Sukarami village, Taba Penanjung, of Middle Bengkulu regency. Sampling was performed with a standard deviation formula involving 36 people from the 182 sample respondents. Necessary data were taken from two sources namely primary data and secondary data. Primary data is data obtained directly from respondents by conducting interviews based on questionnaires that have been prepared. Secondary data were taken from previous data like from the village office and others agencies associated with this research. Based on the research results, it can be concluded that the perception of farmers on agricultural extension activities are good because it can increase the farmers knowledge, skills, motivation and farm productivity.Keywords : Perceptions, Farmers, Agricultural Extension.

PENGARUH PERLAKUAN VARIASI JENIS GULA TERHADAP TINGKAT KESUKAAN DODOL PEPAYA (Carica vasconcellea) Sukmawati -; Methatias Ayu M; Lina Widawati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Papaya ( Carica vasconcelea ) is a tropical fruit that has a high nutrient content. In general, ripe papaya fruit is consumed directly, but can also be processed into food products such as papaya “dodol”. “Dodol” is one of the processed fruit products are included in this type of semi- moist food consisting of a mixture of rice flour and sugar . To produce papaya “dodol” accordance with the expected quality used some kind of sugar in the making. This study aims to determine the level of papaya “dodol” a panelist to both of the parameters of color , flavor and texture. The treatments used in this study is a combination of sugars , namely the addition of brown sugar and granulated sugar , brown sugar and coconut sugar , coconut and sugar and granulated sugar. The analysis used in this study is the organoleptic analysis. From the results of this research is that in terms of the parameters of color , papaya “dodol” most preferred is the treatment of papaya with the addition of palm sugar and coconut sugar . In terms of taste parameters , papaya”dodol” most preferred is the treatment of papaya with the addition of brown sugar and granulated sugar . In terms of texture parameters , papaya “dodol” most preferred is the treatment of papaya with the addition of brown sugar and granulated sugar.Keywords : Papaya “dodol” , sugar , Preferrency

PROSPEK PENGEMBANGAN USAHA DODOL PEPAYA (Carica papaya L.) PADA HOME INDUSTRI “DUA SAUDARA” DESA TEBAT MONOK KECAMATAN KEPAHIANG KABUPATEN KEPAHIANG Pariang Simanjuntak; Herri Fariadi; Rika Dwi Yuli H
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Basically fruit plants can be increased by the value added process into different kinds of food. One of the products processed in the District Kepahiang made from raw papaya (Carica papaya L.) is a papaya dodol. The development of industrial-scale processing dodol small business has good prospects given the potential market is very supportive. Furthermore the process of making fruit dodol basically not too difficult and it has economic value is quite tempting. Hence arose the idea to cultivate papaya that has selling value and extend shelf life. The purpose of this study was to identify the development prospects papaya dodol processing home industry "Dua Saudara " at Tebat Monok Village, District Kepahiang. The data analysis method used in this research is SWOT analysis. The survey results revealed that the availability of support for the processing of pepaya dodol "Dua Saudara" in the form of sticky rice flour, sugar, brown sugar, and coconut sufficient.Keywords: papaya dodol, Financial analysis, Prospects

PENGARUH PENAMBAHAN EKSTRAK ABU JERAMI DAN EKSTRAK KUNYIT TERHADAP ELASTISITAS DAN MUTU ORGANOLEPTIK MIE BASAH Evo Tuska Serie; Hesti Nur’aini; Rahma Hidaiyanti
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Noodles is a food favored by the public. The purpose of this study was to determine the effect of rice straw ash extract and turmeric extract to the elasticity and organoleptic quality of wet noodle. This study used a completely randomized design with the addition of straw ash extract concentration treatment variations ( 3%, 5%, and 7% ) , and the addition of turmeric extract ( 1%, and 1.5% ). The results of the analysis indicate that the elasticity of wet noodles all treatments gave a real difference at a significance level of 5%. The organoleptic analysis showed that all treatments gave significant effect on color, flavor, aroma, firmness at a significance level of 5 % , which is highest rank in the treatment of straw ash extract concentration of 5% and 1 % turmeric extract.Keywords: wet noodles, straw ash extract, turmeric extract

TINGKAT PARTISIPASI KELOMPOK TANI TERHADAP PROGRAM HUTAN KEMASYARAKATAN (HKm) DI DESA TEBAT PULAU KECAMATAN BERMANI ULU KABUPATEN REJANG LEBONG Rahabillah Firdha; Herlina -; Herri Fariadi
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Forestry development in Indonesia is regulated by a system of laws and regulations in orderto mememenuhi pattern of sustainable forestry development with reference to Law 41 then was issued a government policy which began to provide space and public access around the forest to forest. Government policy in the form of the issuance of the Minister of Forestry Regulation. P.37/Menhut-II/2007 on community forestry, which is subsequently followed by the changes and improvements (Permenhut No.P.18/Menhut-II/2009, No. Permenhut. P.13/Menhut-II/2010, until Permenhut No.P52/Menhut-II/2011). The method used in the sampling done by purposive sampling. The data used is primary data from respondents to the structured interview, questionnaire (Questionnaire), and observation. Secondary data from various agencies such as, Government, stakeholders and supporting literature. Then analyzed using descriptive analysis with a qualitative and quantitative approach, in which the results of this study are described in detail in providing a clear and comprehensive picture of people's participation in community forestry. The results showed the level of participation in community forest farmer groups dam village in the island of socialization (98.57%), monitoring (82.86%) and evaluation (86.43%) is high, whereas at the level of group participation in work planning and implementation of community forestry programs are being (58.81%). While the overall participation recapitulation is 81.67% higher.Keywords: Participation, Farmer Groups, Community Forestry Program

TEPUNG REBUNG TERMODIFIKASI SEBAGAI SUBSTITUEN TERIGU PADA PEMBUATAN DONAT KAYA SERAT Meta Haryani; Lina Widawati; Eva Ramalia Sari
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Bamboo shoots are the young shoots that grow from the roots of bamboo. Besides being used as the contents of spring rolls, bamboo shoots are also frequently used as a vegetable for the Central Javanese cuisine. The purpose of this study was to characterize the properties of fiber-rich donut made from modified bamboo shoots flour. The study begins with a modified bamboo shoots processing with treatment variations of fermentation time, which is 3 days and 5 days. The next stage is the processing of modified bamboo shoots donuts substitution with treatment comparisons of flour and bamboo shoots as much as 400 : 100 grams, 300 : 200 gr and 200 : 300 gr. Analysis is conducted for ash content analysis and analysis of the level of preference parameters panelists for color, flavor and texture. Ash content measurement results showed that there was no significant difference in treatment 3 days of fermentation, where as the fermentation time at 5 days of treatment, the results showed that the more flour modified bamboo shoots flour are used, the greater the ash content donuts. A test showed that the donut panelists favored treatment comparison flour and bamboo shoots as much as 400 : 100 gr and 300 : 200 gr and ferment for 3 days.Keywords: bamboo shoots, modified bamboo shoots flour, doughnut

VARIASI KOMPOSISI BAHAN BAKU TERHADAP MUTU ORGANOLEPTIK MIE TEPUNG PISANG Dewi Siti Rahayu; Siska Apriyani; Ahmad Zueni
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Banana flour noodles are processed products of banana length , where in the processing process is fairly easy . Banana flour noodles in the treatment process through several stages of the process of sorting , washing , mixing , molding until boiling . Of these processes are one of the processes that determine the quality of banana flour noodles can be determined from the organoleptic properties of banana flour noodles . The purpose of this study was to determine the effect of the addition of banana flour on the organoleptic quality of banana flour noodles.The study was conducted with three treatments , namely the first treatment process carried out by the addition of 100 grams of banana flour , the second treatment is done by adding 200 grams of banana flour and treatments to three performed with the addition of 300 grams of banana flour . Analysis is conducted organoleptic analysis . The conclusion of this study found that in terms of the parameters of color , flavor , and texture of banana flour noodles that is most favored by the addition of 200 grams of banana flour .Keywords : Noodles , Banana flour , Organoleptic properties

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Home Page

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Contact Name Eko Sumartono

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Editorial Address Jl. Meranti Raya No. 32. Sawah Lebar, Kota Bengkulu

Location Kota bengkulu, Bengkulu INDONESIA

Abstract

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Contact Name
Eko Sumartono

Contact Email
ekosumartono@relawanjurnal.id

Phone
+6282138129668

Journal Mail Official
ekosumartono@relawanjurnal.id

Editorial Address
Jl. Meranti Raya No. 32. Sawah Lebar, Kota Bengkulu

Location
Kota bengkulu,

Bengkulu

INDONESIA