Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal Agrica Ekstensia Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan IIJSE
Retmono Agung Winarno
Politeknik Pembangunan Pertanian Medan
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
KARAKTERISTIK MUTU DAN FISIK BIJI KOPI ARABIKA DENGAN BEBERAPA METODA PENGOLAHAN DI KABUPATEN SIMALUNGUN PROPINSI SUMATERA UTARA Retmono Agung Winarno; Mawar Indah Perangin-angin
Agrica Ekstensia Vol 14 No 1 (2020): Edisi Juni
Publisher : Politeknik Pembangunan Pertanian Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (694.127 KB) | DOI: 10.55127/ae.v14i1.42

Abstract

Some of the problems in developing coffee in Simalungun, one of which is the low quality of the product. Determinants of coffee quality are influenced by geographical indications of the origin of coffee and how the coffee is processed. The purpose of this research is to determine the quality characteristics and physical characteristics of coffee beans produced from several locations in Simalungun Regency, North Sumatra with various coffee processing methods. The material used is red cherry Arabica from several locations in Simalungun namely Raya District, Purba District, and Dolok Pardamean District, with a variety of processing methods (dry method, semi-wash method, full wash method, and honey method). The parameters observed included quality characteristics based on SNI 01-2907-2008 and physical characteristics, including seed weight, color and yield of coffee beans. The results showed that the quality characteristics of coffee beans based on SNI 01-2907-2008 varied, namely classified in quality 2, quality 3, quality 4b, quality 5, quality 6 and there were treatments on coffee beans that do not include into SNI standards. The physical characteristics produced were weight per seed ranged from 0.163 to 0.197 gram, color is fresh and green, and the yield value ranges from 13.19% to 21.48%.
KARAKTERISTIK SIFAT KIMIA BIJI KOPI ARABIKA DENGAN BEBERAPA METODA PENGOLAHAN di KABUPATEN SIMALUNGUN PROVINSI SUMATERA UTARA RETMONO AGUNG WINARNO; Mawar Indah BR Berangin-angin
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 9 No. 2 (2021): Desember
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (677.089 KB) | DOI: 10.31949/agrivet.v9i2.1701

Abstract

Coffee in North Sumatra have an important meaning in the socio-economic aspects of people's lives. One of the problems with developing coffee in Simalungun is the low quality of products. Determinants of coffee quality are influenced by geographical indications of the origin of coffee and how the coffee is processed. The purpose of this study was to determine the chemical characteristics of coffee beans produced from several locations in Simalungun Regency, North Sumatra with various coffee processing methods. The material used is red cherry Arabica coffee fruit taken from several locations, namely Raya District, Purba District and Dolok Pardamean District, with a variety of processing methods (dry method, semi-wash method, full-wash method, and honey method). The observed parameters where the chemical characteristics of coffee bean, including water content, caffeine content, ash content, and free fatty acid content. The results showed that the characteristics of the chemical properties of coffee beans produced by various processing methods were not different. Caffeine levels of coffee beans ranged from 7808.71 mg / kg the lowest to the highest 10422.11 mg / kg. Ash content ranged from 3.71%, the lowest to the highest 4.4%. Free fatty acid content from three district an average was 0.06%.
KARAKTERISTIK MUTU SENSORI BIJI KOPI ARABIKA DENGAN VARIASI SUHU DAN LAMA PENYANGRAIAN Perangin-Angin, Mawar Indah Br; Winarno, Retmono Agung
Agrica Ekstensia Vol 18 No 1 (2024): Edisi Juni
Publisher : Politeknik Pembangunan Pertanian Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55127/ae.v18i1.196

Abstract

Setiap varietas kopi pasti mempunyai citarasa atau karakteristik yang berbeda. Perlakuan yang berbeda pada penyangraian juga akan menjadi salah satu penentu karakteristik khas kopi. Penelitian ini bertujuan menganalisis karakteristik mutu sensori biji kopi arabika menggunakan variasi suhu dan lama penyangraian. Buah kopi yang digunakan adalah buah kopi arabika varietas gayo yang diolah menjadi green bean dengan metode semi basah. Metode penelitian dengan rancangan acak lengkap dua faktor, yaitu faktor suhu penyangraian, dan lama penyangraian. Perlakuan penyangraian dilakukan dengan tiga tingkat suhu (160 0C, 170 0C, dan 180 0C) dan tiga waktu lama penyangraian (14 menit, 17 menit, dan 20 menit). Parameter yang dianalisis meliputi tingkat kesukaan oleh panelis tidak terlatih, tingkat kesukaan oleh panelis terlatih, dan karakteristik mutu sensori berupa analisis deskripitif kuantitatif. Penelitian ini menghasilkan kesimpulan, yaitu: a) Berdasarkan pengujian oleh panelis tidak terlatih, didapatkan bahwa perlakuan A3B2 (suhu 180 0C, waktu 17 menit) menghasilkan bubuk kopi dengan tingkat kesukaan tertinggi dengan nilai 2,80; b) Berdasarkan pengujian oleh panelis terlatih, disimpulkan bahwaperlakuan A2B3 (suhu 170 0C, waktu 20 menit), menghasilkan bubuk kopi dengan mutu terbaik dengan nilai 88,75; dan c) Deskriptif kuantitatif seduhan kopi dari ketiga perlakuan proses penyangraian paling disukai (A3B2, A2B3, dan A3B3) mempunyai profil yang mirip.
The Effect of Knowledge, Motivation, Marketing Ease Expectation, and Income Expectation on Interest of Hydroponic Vegetable Entrepreneurship in the Region Winarno, Retmono Agung
Indonesian Interdisciplinary Journal of Sharia Economics (IIJSE) Vol 7 No 3 (2024): Sharia Economics
Publisher : Sharia Economics Department Universitas KH. Abdul Chalim, Mojokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31538/iijse.v7i3.3877

Abstract

This study aims to discover the knowledge, motivation, marketing ease expectation, and income expectation of the interest in hydroponic vegetable entrepreneurship. The development of hydroponic agriculture as a land utilization measure requires direction and the support of knowledge about hydroponics. This method used was quantitative with questionnaires on the studied variables. In this study, researchers took 114 respondents in Deli Serdang Regency, North Sumatra Province. The analysis of this study used a structural Equation Model (SEM) approach with the help of smart PLS. The results explained that interest in hydroponic entrepreneurship is influenced by marketing ease expectations, income expectations, motivation, and knowledge.
Co-Authors Mawar Indah BR Berangin-angin Mawar Indah Perangin-angin Perangin-Angin, Mawar Indah Br