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All Journal Jurnal Teknologi Pangan dan Gizi JPAP (Jurnal Penelitian Administrasi Publik) (e-Journal) Jurnal Ilmiah Edunomika (JIE) PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Tax Literacy and Leadership Agility: Indigenous Peoples Awareness in Paying Taxes
Nursanty, Nursanty
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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Journal : PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN

 1 
PENGARUH TAUTAN SILANG STPP (SODIUM TRIPOLYPHOSPATE) PADA PATI GANYONG, SINGKONG DAN TALAS TERHADAP KADAR PATI, AMILOSA, SWELLING POWER DAN SOLUBIITY Nursanty, Nursanty; Sugiarti, Yenny
Publikasi Penelitian Terapan dan Kebijakan Vol 1 No 2 (2018): Publikasi Penelitian Terapan dan Kebijakan
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46774/pptk.v1i2.62

Abstract

Penelitian ini bertujuan untuk mengetahui Pengaruh Tautan Silang STPP (Sodium Tripolyphospate) pada  Pati Ganyong, Singkong dan Talas. Terhadap Kadar Pati, Amilosa, Swelling Power dan Solubiity Rancangan yang digunakan pada penelitian adalah rancangan acak kelompok faktorial dengan dua faktor perlakuan yaitu perlakuan A terdiri dari tiga taraf dan perlakuan B terdiri dari 4 taraf serta tiap perlakuan diulang tiga kali.  Dua perlakuan terdiri dari jenis pati (A1= pati ganyong A2= pati singkong, A3= pati talas ) dan konsentrasi STPP (B0= 0%,  B1= 0,5%, B2= 1%, B3= 1,5 %). Parameter yang diamati meliputi kadar pati, kadar amilosa, swelling power, solubility. Hasil analisis keragaman menunjukkan bahwa perbedaan jenis pati dan konsentrasi STPP berpengaruh nyata pada karakteristik pati. Karakteristik pati ganyong terbaik yaitu pada perlakuan A1B3,  dengan kadar pati 80,15%, kadar amilosa 24,42%, swelling power 16,077 dan solubility 20,67%  sedangkan karakteristik pati singkong terbaik yaitu pada perlakuan A2B3, dengan kadar pati 61,91%, kadar amilosa 23,85%, swelling power 17,157  dan solubility 24,37% kemudian karakteristik pati talas terbaik yaitu pada perlakuan A3B3,  dengan kadar pati 67,75%, kadar amilosa 23,88 %, swelling power 14,823, solubility 21,97%.
PENENTUAN PRODUKTIVITAS DAERAH KABUPATEN TERBAIK SEBAGAI PENGHASIL TANAMAN SAYURAN CABAI DI PROVINSI SUMATERA SELATAN MENGGUNAKAN DIAGRAM KARTESIUS Hatta, Hendrixon; Nursanty, Nursanty
Publikasi Penelitian Terapan dan Kebijakan Vol 3 No 1 (2020): Publikasi Penelitian Terapan dan Kebijakan
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46774/pptk.v12i1.103

Abstract

The production of chili plants in South Sumatra Province spread in seventeen regencies and cities. However, the Regency / City and South Sumatra Provincial Government do not know the productivity advantages for each region; therefore, further research needed to find out the best productive regencies/cities in producing chili vegetable crops. The method used in this research was a descriptive statistical analysis using regression analysis techniques and cartarsius diagrams. The research variables were the amount of production and productivity. The results show that Ogan Komering Ilir District was the best regency in terms of productivity, so it could use as a local reference for other districts and cities in South Sumatra Province in an attempt to increase the productivity of chili vegetables.
PENGARUH PRA PERLAKUAN DAN JENIS KEMASAN TERHADAP KARAKTERISTIK DAN MASA SIMPAN KERIPIK NANAS Nursanty, Nursanty; Komalasari, Oom; Defriyanti, Wenni Tania; Juairiyah, Oktaf; Sugiarti, Yenny; Maryani, Sri; Efriandi, Efriandi; Susanto, Tri
Publikasi Penelitian Terapan dan Kebijakan Vol 3 No 2 (2020): Publikasi Penelitian Terapan dan Kebijakan
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46774/pptk.v3i2.117

Abstract

Pineapple is a perishable fruit, has a short shelf life which is only lasted 7 days at room temperature conditions (28oC - 30oC). To overcome this problem, it is necessary to do postharvest processing of pineapple as a form of pineapple diversification, so that it can maintain the value of pineapple sales during the pineapple season and abundant pineapple. One diversification of pineapple that can be done is to make pineapple chips. Making pineapple chips is done by 2 methods, namely making chips with pineapple that was previously in the freezer first and making chips with fresh pineapple. Characteristics of fresh fruit and pineapple chips are tested in a laboratory, including test parameters: proximate (water content, ash content, fat content, protein content and carbohydrate content), total acid, vitamin C, reducing sugar, pH, total dissolved solids and% parts which is eaten. Pineapple chip shelf life test is carried out on two treatments namely freezer (through cooling) and fresh (without freezer). Each treatment was tested with a mass stored in pp-Al foil and full Al-foil packaging. Each treatment in each package was tested for ALT-bacteria and MPN coliform. From the results of the ALT Bacterial Laboratory Test it was seen that for fresh pineapple chips and freezer pineapple chips with full aluminum foil or half aluminum foil (pp-al foil) packaging there was no difference in results where bacterial growth was still 0 (no bacteria growing, only MPN Coliform but still below the eligibility standard that is <2). This proves that pineapple chips made are suitable for consumption in a storage period of 1 month.
Co-Authors Afriani, Dinda Ameliyah, Ulva Defriyanti, Wenni Tania Efriandi, Efriandi hafifah, elisya putri Hatta, Hendrixon Juairiyah, Oktaf Oom Komalasari Sri Maryani Suratman Suratman Tarigan, Jarto Tri Susanto Yenny Sugiarti