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All Journal Jurnal Produksi Tanaman Jurnal Dehasen Untuk Negeri Student Research Journal Jurnal Teknologi Pangan dan Ilmu Pertanian
Azhari, Diah
Universitas Dehasen
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Public Health Social Sciences Other

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PENGARUH PERLAKUAN ZAT PENGATUR TUMBUH DAN PUPUK DAUN PADA INDUKSI PEMBUNGAAN MELATI STAR JASMINE (Jasminum multiflorum) Azhari, Diah; Azizah, Nur; Sumarni, Titin
Jurnal Produksi Tanaman Vol 2, No 7 (2014)
Publisher : Jurusan Budidaya Pertanian Fakultas Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (443.031 KB) | DOI: 10.21776/149

Abstract

Bunga melati star jasmine akan mulai berbunga pada umur satu sampai dua tahun. Sebagai tanaman hias masa pembungaan melati star jasmine yang lama tersebut menjadi kendala. Tujuan penelitian ini adalah untuk mempelajari dan menganalisis pengaruh pemberian ZPT dan pupuk daun dalam menginduksi pembungaan star jasmine (Jasminum multiflorum).Penelitian dilaksanakan mulai bulan Juni hingga Agustus 2013 bertempat di Kebun Bibit Tanaman, Dinas Kebersihan dan Pertamanan Kota Malang (600 mdpl).Penelitian menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 8 perlakuan dengan 3 ulangan.Hasil penelitian menunjukkan bahwa ZPT Atonik dan pupuk daun Gandasil-B memberikan pengaruh nyata terhadap produksi bunga star jasmine.ZPT Atonik dan pupuk daun Gandasil-B yang diberikan bersamaan dengan konsentrasi masing-masing 250 ppm memberikan pengaruh terbaik dalam menghasilkan jumlah kuntum dan jumlah bunga tanaman melati Star Jasmine (Jasminum multiflorum) yakni masing-masing sebanyak 49.8% dan 36.5% dibandingkan dengan tanaman kontrol.ZPT Atonik konsentrasi 250 ppm memberikan pengaruh terbaik dalam mempercepat dan menyeragamkan induksi pembungaan tanaman (waktu muncul bunga) melati Star Jasmine (Jasminum multiflorum) yakni 13 hari lebih cepat dibandingkan dengan tanaman kontrol, serta mampu meningkatkan produksi bunga sebesar 60% dibandingkan dengan tanaman kontrol. Jumlah kuntum dan jumlah bunga pada pemberian pupuk daun Gandasil-B dengan konsentrasi 500 ppm jika dibandingkan dengan pemberian ZPT Atonik 250 ppm memberikan hasil yang tidak berbeda nyata. Kata kunci: melati, star jasmine, atonik, gandasil-B
Sosialisasi Limbah Tulang Ikan Sebagai Bahan Baku Pengolahan Produk Pangan Inovatif Herri Fariadi; Rika Dwi Yulihartika; Diah Azhari; Joko Saputra
Jurnal Dehasen Untuk Negeri Vol 3 No 1 (2024): Januari
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdun.v3i1.5592

Abstract

Berkembangnya industri pengolahan perikanan, menyisakan hasil samping (limbah) berupa tulang, kulit, sirip, kepala, sisik, jeroan, maupun cairan. Limbah hasil perikanan adalah buangan yang kehadirannya pada suatu saat dan tempat tertentu tidak dikehendaki lingkungannya karena cenderung dinilai tidak memiliki nilai ekonomis, yang ketika mencapai jumlah atau kosentrasi tertentu, dapat menimbulkan dampak negatif bagi lingkungan. Limbah tersebut diperkirakan memiliki proporsi sekitar 30-40% dari total berat ikan, moluska dan krustasea, terdiri dari bagian kepala (12,0%), tulang (11,7%), sirip (3,4%), kulit (4,0%), duri (2,0%), dan isi perut/jeroan (4,8%). Namun, limbah tersebut bukan tidak memiliki nilai ekonomi. Contohnya kulit pari dapat diolah untuk berbagai produk seperti tas, tulang ikan tenggiri dapat dijadikan produk olahan (makanan) seperti kerupuk, bakso goreng dan lainnya(Trilaksani et al., 2006). Tujuan ada kegiatan pengabdian masyarakat kali ini kita akan mengsosialisasikan cara pengolahan limbah perikanan tulang ikan tenggiri untuk dijadikan kerupuk yang gurih dan bagaimana kemasan yang layak untuk produk sehingga menjadi sebuah produk yang bernilai ekonomis tinggi.
Substitusi Tepung Ampas Tahu Pada Pengolahan Kue Bay Tat Fesy Hendria Wati; Diah Azhari; Darius Darius; Ririn Afriani
Student Research Journal Vol. 2 No. 1 (2024): Februari : Student Research Journal
Publisher : Sekolah Tinggi Ilmu Administrasi (STIA) Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/srjyappi.v2i1.1011

Abstract

Tofu dregs flour is obtained from drying tofu dregs, which still have high protein and fiber content. It can be used as a substitute for wheat flour in processing a typical Bengkulu cake, namely bay tat cake. This research aims to analyze the effect of substitution of tofu dregs flour on the physical, chemical, and organoleptic properties of bay tat cake. This research method includes processing tofu dregs flour and processing bay tat cake with tofu dregs flour substitution treatment of 2.5%, 5%, 7.5%, 10%, 12.5%, and 15%. The analysis in this research includes yield, texture, water content, protein, fiber, carbohydrates, organoleptic (color, taste, aroma, texture), and analysis of the benefits of bay tat cake. The results of the analysis of the yield of bay tat cake with the substitution of tofu dregs flour were between 85.81% and 88.66%. The results of the texture analysis of the bay tat cake were between 8.69% and 19.23%. The results of the analysis of the water content of the bay tat cake were between 15.13% and 15.80%. The protein analysis results for bay tat cakes were between 14.07% and 16.46%. The results of the analysis of the highest carbohydrate content of bay tat cake were in the 15% tofu dregs flour substitution treatment, namely 47.00%. The results of the analysis of the fiber content of bay tat cake were between 1.12% to 1.53%. The results of the organoleptic analysis of the color of the bay tat cake were between 3.55 (somewhat like) to 4.5 (like). The organoleptic taste of bay tat cake is between 3.5 (somewhat like) to 4.4 (like). The results of the organoleptic analysis of the aroma of bay tat cake were 3.2 (somewhat like) to 4.35 (like). The texture analysis of the bay tat cake was between 3.15 (somewhat like) to 4.4 (like). Analysis of the profits of bay tat cake with 2.5% substitution of tofu dregs flour, namely Rp. 1,292/pack or Rp. 1,085.28 per month. Key Words: Bay Tat, Tofu Dregs Flour, Protein Content, Fiber Content, Substitution
Kajian Rantai Pasok Buah Kelapa Di Bengkulu Diah Azhari; Ade Apriado; Andwini Prasetya; Methatias Ayu Moulina
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 1 No. 2 (2023): Juni : Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v1i2.1118

Abstract

Coconut is a plantation crop that contributes quite a lot to the Indonesian economy. The largest supply of coconuts in the city of Bengkulu comes from Seluma and North Bengkulu. This study aims to analyze the supply chain management of coconuts in Bengkulu City. It begins with the initial exploration stage of the coconut supply chain. The primary and secondary data obtained were analyzed by descriptive tabulation and simple statistics, added value analysis used was added marketing value. The results showed that the primary members of the coconut supply chain in Bengkulu City were inter-regional traders, wholesalers, retailers, household consumers and home industries. The supply chain flow pattern in Bengkulu City is 3 patterns. Added value analysis conducted by retailers can provide greater added value of Rp. 1000 compared to other supply chain members with a percentage of 100%. Meanwhile, wholesalers and inter-regional traders, after deducting labor, namely Dewa market of Rp. 996.30 with a percentage of 89.97%, Sunday market of Rp. 766.67 with a percentage of 65.71%, Panorama market is Rp. 956.90 with an added value percentage of 82.22%, Seluma of Rp. 764.71 with a percentage of 776.47% and North Bengkulu of Rp. 700 with a percentage of 87.5%.  
Co-Authors Ade Apriado Andwini Prasetya Azizah, Nur Darius Darius Fesy Hendria Wati Herri Fariadi Joko Saputra Methatias Ayu Moulina Rika Dwi Yulihartika Ririn Afriani Titin Sumarni