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Journal : Agrienvi : Jurnal Ilmu Pertanian

PROSPEK PURUN (Eleocharis sp) SEBAGAI HASIL HUTAN BUKAN KAYU UNTUK MENDUKUNG EKONOMI MASYARAKAT SEKITAR HUTAN RAWA GAMBUT Indrayanti, Lies; Elvina, Elvina; Nuwa, Nuwa; Nursiah, Nursiah; Yanarita, Yanarita; Ludang, Yetri; Misrita, Misrita
Agrienvi: Jurnal Ilmu Pertanian Vol. 17 No. 2 (2023): Journal Agrienvi
Publisher : Agrienvi: Jurnal Ilmu Pertanian

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Abstract

Purun is one of the Non-Timber Forest Products that comes from peat swamp forests. This plant grows wild and is used by communities around the forest to make various handicraft products as a side income. This research aims to analyze Purun's prospects as an NTFP to support the economy of communities around peat swamp forests. There are three research locations, namely Petuk Katimpun Village, Kalampangan Village, and Tumbang Nusa Village. The sampling method was purposive sampling, namely people who were purun craftsmen and lived close to the purun growing area. Data analysis uses SWOT analysis. The research results show that the prospect of Purun as a non-timber forest product (NTFP) to support the economy of communities around peat swamp forests in the three research locations is in a strategic position, namely at the cut-off point (0.569; 0.684), precisely in the first quadrant (I). The alternative strategy used is the SO (Strength and opportunities) strategy, namely utilizing Purun NTFPs; creating markets and promotions; increasing Human Resources (HR) through training and forming Micro, Small and Medium Enterprises (MSME) groups. Based on these results, the policy that is expected is to support the use of Purun NTFPs by the community, by providing counseling, training and outreach so that Purun Purun products can compete with other NTFP products.
NILAI GIZI DAN RASA BIJI KETAPANG (Terminalia catappa L.) DIBANDINGKAN DENGAN KACANG TANAH DAN ALMOND Indrayanti, Lies; Nuwa, Nuwa; A, Wibowo; Lusia, Lusia
Agrienvi: Jurnal Ilmu Pertanian Vol. 19 No. 1 (2025): Juni 2025: Journal Agrienvi
Publisher : Agrienvi: Jurnal Ilmu Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36873/aev.v19i1.20008

Abstract

Penelitian bertujuan untuk mengetahui nilai gizi dan rasa biji Ketapang dibandingkan dengan Kacang Tanah dan Kacang Almond. Metode yang digunakan adalah metode laboratorium eksploratif dan organoleptic. Analisis kandungan gizi diteliti di Laboratorium Chem Mix Pratama Kota Yogyakarta, sedangkan uji rasa dilakukan di kota Palangka Raya.  Hasil analisis kandungan gizi didapatkan Kandungan protein dan karbohidrat biji Ketapang lebih rendah dibandingkan dengan kacang tanah dan kacang almond, namun kandungan lemak, kadar abu. Kandungan Vitamin E biji Ketapang lebih besar 800% dibandingkan Kacang Almond.  Biji Ketapang mengandung Vitamin C sebesar 50.50 mg/100gr, sedangkan kacang tanah dan kacang almond nol. Hasil uji rasa, yang menyatakan rasa yang sama dengan rasa kacang tanah lebih besar daripada rasa yang sama dengan kacang almond, namun juga terdapat responden yang tidak berani mencicipi. Berdasarkan keunggulannya pemanfaatan biji Ketapang mempunyai potensi yang besar untuk dikembangkan menjadi produk makanan yang bergizi