Ruhyat Partasasmita
Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Padjajaran. Jl. Raya Bandung-Sumedang Km 21 Jatinangor, Sumedang 45363, West Java, Indonesia

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Changes in paddy field management in Sindang Hamlet, Rancakalong Village, Sumedang District, West Java, Indonesia RAHMI AULIA HIDAYAT; Ruhyat Partasasmita; JOHAN ISKANDAR; BUDI GUNAWAN
Biodiversitas Journal of Biological Diversity Vol. 21 No. 1 (2020)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d210114

Abstract

Abstract. Hidayat R.A, Partasasmita R, Iskandar J, Gunawan B. 2020. Changes in paddy field management in Sindang Hamlet, Rancakalong Village, Sumedang District, West Java, Indonesia. Biodiversitas 21: 98-105. Farmers have traditional ecological knowledge related to the management of their fields, including knowledge of climate, soil types, soil fertility, various plants and animals, plant pests and irrigation. This knowledge is based on customs, beliefs and cosmos. Over time, government policies in agriculture such as the green revolution were implemented with the aim of increasing productivity of rice in wet-rice field farming. This initiated a change in the community's farming system from subsistence farming to commercial farming. Not to mention the existence of climate change that requires people to adapt. This change has an impact on ecological, economic and social aspects which are interesting to study. This study conducted in Sindang Hamlet, Rancakalong Village,  Sumedang District, West Java, which is known to have local rice cultivars and still practices rituals related to rice management. This study aims to analyze the changes in paddy management system in Sindang Hamlet due to green revolution and climate change, using qualitative data collection methods such as semi-structured interviews (deep interviews) with competent locals and participatory observations. Result of study showed that presently there are 3 groups of farmers in Sindang Hamlet, farmers who plant only local rice cultivars, farmers who plant only superior rice cultivars, and farmers who plant both local rice and superior rice cultivars in their land. Most farmers in Sindang Hamlet planted local rice but the diversity of local rice has decreased leaving only six cultivars, namely rayot, mesir, omas, torondol, mataram and randa kaya. There are still farmers in Sindang Hamlet who practice traditional farming, but many are starting to use modern tools and synthetic chemicals. The rice field management ritual called ngalaksa is still observed by the community, although there are some changes over time. The changes in rice field management have a negative impact on the local environment, economy and social aspects.
Short Communication: Sensory evaluation and nutritional value of Acehnese bhoi cake with pumpkin flour substitution SURYATI SUFIAT; SAFRIDA SAFRIDA; YULI HEIRINA HAMID; RAHMI KAMAL; Ruhyat Partasasmita
Nusantara Bioscience Vol. 11 No. 2 (2019)
Publisher : Smujo International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/nusbiosci/n110205

Abstract

Abstract. Sufiat S, Safrida S, Hamid YH, Kamal R, Partasasmita R. 2019. Short Communication: Sensory evaluation and nutritional value of Acehnese bhoi cake with pumpkin flour substitution. Nusantara Bioscience 11: 142-145. Bhoi cake is one of the traditional Acehnese dry snacks with basic ingredients of rice flour or wheat flour, castor sugar, eggs and vanilla. This study aims to evaluate nutritional value and consumer acceptance by organoleptic tests on bhoi cake substituted with pumpkin flour. Design of the study was a Completely Randomized Design (CRD) with 4 treatments and three replications. The treatments was the various level of pumpkin flour substitution (0%, 20%, 30%, and 40%). Consumer acceptability with the organoleptic test was carried out by 20 panelists, namely students of the Faculty of Teacher Training and Education Syiah Kuala University using a 5 points hedonic scale. The results showed that the nutritional value of bhoi cake with pumpkin flour substitution was good and have appropriate nutritional value. Sensory evaluation by organoleptic test showed that 30% pumpkin flour substitution was the best formula preferred by the panelist. Taste, aroma, color, texture and overall acceptability of formula C (30% substitution of pumpkin flour) of bhoi cake had the highest score (likes), with the characteristics of the bhoi cake were golden yellow, fragrant aroma, sweet taste, and soft texture.