Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal JIEP: Jurnal Ilmu Ekonomi dan Pembangunan Dinamika Rekasatwa: Jurnal Ilmiah (e-Journal) JIEP: Jurnal Ilmu Ekonomi dan Pembangunan
Novi Apriyanti
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
PENGARUH LUAS LAHAN, TENAGA KERJA DAN PUPUK TERHADAP HASIL PRODUKSI KARET DI DESA SUNGAI BOKOR KECAMATAN MATARAMAN KABUPATEN BANJAR NOVI APRIYANTI
JIEP: Jurnal Ilmu Ekonomi dan Pembangunan Vol 1, No 1 (2018)
Publisher : PPJP Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jiep.v1i1.1123

Abstract

Each rubber farmer has different results. The difference is influenced by several factors. In the production procces the output is strongly influenced by this inputs, in which the context between output and input is describes in the production function. The purpose of this research is to see the effect of land area, labor and fertilizer on rubber production.The research uses primary and secondary data which is quantitative research. Sampling amounted to 64 farmers. Data collection techniques using questionnaire, in depth interview and observation. Analysis technique using Cobb-Douglas function that has been transformed into natural logarithma that is using multiple regression.And the result of this study is the land area(X1), labor(X2) and fertilizer(X3). Simultaneously affect the production of rubber(Y). But partially only the area of land affecting the production of rubber. In this study the significant and most dominant production factors affect the rubber production in the village of Sungai Bokor, Mataraman, Banjar Is Land Area.Keywords : production(Y), land area(X1), labor (X2) and fertilizer(X3).
Pengaruh Luas Lahan, Tenaga Kerja dan Pupuk Terhadap Hasil Produksi Karet di Desa Sungai Bokor Kecamatan Mataraman Kabupaten Banjar Apriyanti, Novi
JIEP: Jurnal Ilmu Ekonomi dan Pembangunan Vol. 1 No. 1 (2018)
Publisher : PPJP ULM

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Each rubber farmer has different results. Several factors influence thedifference. In the production process, the output is strongly influenced by these inputs,in which the context between the production and information is described in theproduction function. The purpose of this research is to see the effect of land area,labor, and fertilizer on rubber production. The research uses primary and secondary data, which is quantitativeresearch. Sampling amounted to 64 farmers. Data collection techniques using aquestionnaire, in-depth interviews, and observation. Analysis technique using theCobb-Douglas function that has been transformed into a natural logarithm that isusing multiple regression. And the result of this study is the land area(X1), labor(X2), and fertilizer(X3).Simultaneously affect the production of rubber(Y). But partially only the size of landinvolving the production of rubber. In this study, the significant and most dominantproduction factors affect the rubber production in Sungai Bokor, Mataraman, BanjarIs Land Area.
PENGARUH PENAMBAHAN SKIM PADA BIBIT KEFIR LOKASI BERBEDA TERHADAP NILAI pH DAN TOTAL BAKTERI ASAM LAKTAT Apriyanti, Novi; Kentjonowaty, Inggit; Puspitarini, Oktavia Rahayu
Dinamika Rekasatwa: Jurnal Ilmiah (e-Journal) Vol 8, No 2 (2025): Dinamika Rekasatwa
Publisher : Dinamika Rekasatwa: Jurnal Ilmiah (e-Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tujuan penelitian ini adalah menganalisis pengaruh penambahan skim pada bibit kefir lokasi berbeda terhadap nilai pH dan total bakteri asam laktat. Materi yang digunakan adalah 10 L susu sapi segar hasil pemerahan pagi dan bibit kefir sebanyak 3% dari lokasi berbeda. Bahan yang digunakan meliputi MRS agar, skim cair, kapas, kertas sampul coklat, alkohol 90%, micro tip, aquadest, dan buffer pH 4 serta pH 7. Peralatan yang digunakan antara lain tabung reaksi, erlenmeyer 500 ml, gelas jar, pH meter, inkubator, colony counter, autoclave, timbangan digital, alat pengaduk, micropipet, cawan petri, bunsen, beaker glass, gelas ukur, dan botol semprot. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) Pola Faktorial dengan dua faktor: A (bibit kefir) yaitu A1 = Jawa Timur (Malang), A2 = Jawa Tengah (Banyumas), dan A3 = Jawa Barat (Tasikmalaya); serta faktor B (penambahan skim) yaitu B0 = 0%, B1 = 6%, dan B2 = 8%, masing-masing dengan tiga ulangan. Variabel yang diamati adalah nilai pH dan total bakteri asam laktat (BAL). Data dianalisis menggunakan ANOVA dan dilanjutkan uji BNT jika berpengaruh nyata. Hasil penelitian menunjukkan bahwa faktor A berpengaruh sangat nyata (P<0,01) terhadap pH kefir dengan nilai rata-rata A1 (3,91a), A2 (3,95a), dan A3 (4,02b). Faktor B berpengaruh nyata (P<0,05) dengan rata-rata B1 (3,93b), B0 (3,97a), dan B2 (3,98a). Interaksi AB juga berpengaruh nyata (P<0,05) terhadap pH dengan nilai A1B0 (3,87a), A1B1 (3,91b), A2B1 (3,91b), A1B2 (3,94c), A2B2 (3,95c), A3B1 (3,97d), A2B0 (3,98d), A3B2 (4,03e), dan A3B0 (4,06f). Berdasarkan ANOVA, tidak terdapat pengaruh nyata (P>0,05) terhadap total BAL dengan nilai A3B2 (1,3 × 1010 CFU/ml), A3B0 (1,3 × 1010 CFU/ml), A2B2 (1,8 × 1010 CFU/ml), A2B0 (1,9 × 1010 CFU/ml), A2B1 (2,1 × 1010 CFU/ml), A1B2 (2,6 × 1010 CFU/ml), A1B0 (2,6 × 1010 CFU/ml), A3B1 (4,1 × 1010 CFU/ml), dan A1B1 (4,3 × 1010 CFU/ml). Kesimpulan penelitian menunjukkan bahwa penambahan skim pada bibit kefir lokasi berbeda mempengaruhi nilai pH tetapi tidak mempengaruhi total BAL. Bibit kefir asal Malang dengan skim 6% menghasilkan pH 3,91 dan total BAL 4,3×1010 CFU/ml. Disarankan penggunaan bibit kefir Malang dengan skim 6%, serta penelitian lanjutan pada uji organoleptik, viskositas, dan kadar protein. Kata Kunci : Kefir, Bibit kefir, Lokasi berbeda, Skim, pH, Total BAL. THE EFFECT OF ADDING SKIM ON KEFIR SEEDLINGS IN DIFFERENT LOCATIONS ON THE pH VALUE AND TOTAL LACTIC ACID BACTERIA AbstractThe purpose of this study is to analyse the effect of adding skim on kefir seeds in different locations on the pH value and total lactic acid bacteria. The ingredients used are 10 L of fresh cow's milk from morning milking and 3% kefir seeds from different locations. The ingredients used include MRS agar, liquid skim, cotton, brown envelope paper, 90% alcohol, micro tip, aquadest, and pH 4 and pH 7 buffers. The equipment used include test tube, 500 ml erlenmeyer, glass jar, pH metre, incubator, colony counter, autoclave, digital scale, mixing tool, micropipette, petri dish, bunsen, glass beaker, measuring cup, and spray bottle. The research method uses Complete Randomisation Design (RAL) Factorial Pattern with two factors: A (kefir seed) namely A1 = East Java (Malang), A2 = Central Java (Banyumas), and A3 = West Java (Tasikmalaya); and factor B (skim addition) namely B0 = 0%, B1 = 6%, and B2 = 8%, each with three repetitions. The observed variables are the pH value and the total of lactic acid bacteria (BAL). The data was analysed using ANOVA and continued with the BNT test if it had a real effect. The research results show that factor A has a very significant effect (P<0,01) on the pH of kefir with an average value of A1 (3,91a), A2 (3,95a), dan A3 (4,02b). Faktor B berpengaruh nyata (P<0,05) dengan rata-rata B1 (3,93b), B0 (3,97a), dan B2 (3,98a). Interaksi AB juga berpengaruh nyata (P<0,05) terhadap pH dengan nilai A1B0 (3,87a), A1B1 (3,91b), A2B1 (3,91b), A1B2 (3,94c), A2B2 (3,95c), A3B1 (3,97d), A2B0 (3,98d), A3B2 (4,03e), dan A3B0 (4,06f). Based on ANOVA, there is no real effect (P>0,05) on the total BAL with values of A3B2 (1,3 × 1010 CFU/ml), A3B0 (1,3 × 1010 CFU/ml), A2B2 (1,8 × 1010 CFU/ml), A2B0 (1,9 × 1010 CFU/ml), A2B1 (2,1 × 1010 CFU/ml), A1B2 (2,6 × 1010 CFU/ml), A1B0 (2,6 × 1010 CFU/ml), A3B1 (4,1 × 1010 CFU/ml), dan A1B1 (4,3 × 1010 CFU/ml). The conclusion of the study shows that the addition of skim on kefir seeds in different locations affects the pH value but does not affect the total BAL. Kefir seeds from Malang with 6% skim produce pH 3,91 and total BAL 4,3×1010 CFU/ml. It is recommended to use Malang kefir seeds with a 6% skim, as well as further research on organoleptic tests, viscosity, and protein levels.     Keywords : Kefir, Kefir Seeds, Different Locations, Skim, pH, Total BAL.
Co-Authors Inggit Kentjonowaty Oktavia Rahayu Puspitarini