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All Journal Buletin Penelitian Tanaman Rempah dan Obat Buletin Penelitian Tanaman Rempah dan Obat Journal of Food System and Agribusiness (JoFSA) Jurnal Wacana Pertanian
Robet Asnawi
Balai Pengkajian Teknologi Pertanian (BPTP) Lampung
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Social Sciences

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Levels Of Consumer Preference Of Wet And Dried Processes With Some Of Cassava Fluor As Raw Materials Ratna Wilis Arief; Erliana Novitasari; Robet Asnawi
Jurnal WACANA PERTANIAN Vol 16, No 2 (2020): Jurnal Wacana Pertanian
Publisher : STIPER Dharma Wacana Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37694/jwp.v16i2.55

Abstract

Cassava flour is a modified cassava flour which is similar to cassava flour, but the manufacturing process has been done with improvements and refinements. The quality of cassava flour produced is determined by the processing process of the type / variety of cassava used as raw material. This study aims to determine the level of consumer preference for wet and dry preparations, yield, and the break-even price of cassava flour from several varieties of cassava. The study used 2 varieties of cassava (UJ 5 and Klenteng) and 2 immersion treatments (addition of starter Bimo-CF and without addition of starter Bimo-CF), to determine differences in the resulting processed products. The results of the addition of the Bimo-CF starter to cassava flour, in wet processed (sponge cake) and dry processed (stick) products were preferred by consumers compared to those without the addition of Bimo-CF starter. The addition of starter Bimo-CF resulted in cassava flour with a higher yield and lower break-even point compared to without the addition of Bimo-CF starter, both on varieties UJ 5 and Klenteng.
PENGARUH PENGELOLAAN FAKTOR INTERNAL USAHATANI TERHADAP PRODUKSI KOPI DI PROVINSI LAMPUNG Robet Asnawi; Ratna Wilis Arief
Jurnal WACANA PERTANIAN Vol 16, No 1 (2020): Jurnal Wacan Pertanian
Publisher : STIPER Dharma Wacana Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37694/jwp.v16i1.54

Abstract

Coffee is a leading export commodity in Lampung Province. The main problem in coffee farming is low productivity and low farmers income. Coffee plant productivity has tended to decline in the last 3 years. Coffee productivity in West Lampung Regency was recorded at 1.205 kg/ha in 2016, down to 961 kg/ha in 2018, and coffee productivity in Tanggamus Regency in 580 kg/ha in 2016 down to 457 kg/ha in 2018. The use of organic fertilizer relatively low at 33,3% in West Lampung Regency and 30,2% in Tanggamus Regency. Polatanam which is commonly done by coffee farmers in Lampung Province is mixed cropping of 84.12% and coffee monoculture only 15,88%. Factors that influence of coffee production in Lampung were land area, the use of organic fertilizer, the use of top-grafted seedlings, farmers income, and age of coffee plants.
PERUBAHAN MUTU FISIK DAN MUTU KIMIA KEDELAI SELAMA PENYIMPANAN Ratna Wilis Arief; Robet Asnawi
Jurnal WACANA PERTANIAN Vol 15, No 1 (2019): Jurnal Wacana Pertanian
Publisher : STIPER Dharma Wacana Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37694/jwp.v15i1.48

Abstract

Soybean is one of the leguminous plants and is the main source of protein and vegetable oil in the world. Soybean is the most important strategic main food crop after rice and corn. Caused of their high protein and fat content, soybean seeds have fast decreased quality during storage, both for consumption material and as a source of seeds. This study aims to determine changes in physical and chemical quality of several soybean varieties during storage. This research was conducted from February to August 2016 in the Agricultural Science Park (TSP) Natar. The study was conducted in a Randomized Block Design (RBD) with three replications. This study uses 4 soybean varieties, namely: Grobogan, Burangrang, Anjasmoro, and Argomulyo; packaged using polyethylene plastic bags (PE) 0.8 mm. Observation parameters included physical quality (split grains, broken grains, other colored grains, wrinkled grains, and impurities), hardness and chemical quality (moisture content, ash content, protein content, fat content, crude fiber content, and carbohydrate content). The observations showed that: Anjasmoro variety has the best physical quality (Quality I) compared to other varieties, both before storage (0 months), and after storage (6 months); There was increased water content, protein content, ash content, and crude fiber content, but a decrease in carbohydrate content in soybean seeds after storage for 6 months, while the ash content did not change significantly;There was increased the level of hardness of soybean seeds during storage for 4 soybean varieties that were used around 3,68% - 8,33%.
POTENSI PENGOLAHAN DAGING BUAH PALA MENJADI ANEKA PRODUK OLAHAN BERNILAI EKONOMI TINGGI Ratna Wylis Arief; Firdausil AB; Robet Asnawi
Buletin Penelitian Tanaman Rempah dan Obat Vol 26, No 2 (2015): Buletin Penelitian Tanaman Rempah dan Obat
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/bullittro.v26n2.2015.165-174

Abstract

Di beberapa daerah daging buah pala dibuang sebagai limbah setelah diambil biji dan fulinya, padahal daging buah pala merupakan komponen terbesar dari buah pala segar dibanding fuli, tempurung biji, dan daging biji. Pemanfaatan daging buah pala secara optimal melalui diversifikasi produk olahan buah pala dapat meningkatkan pendapatan dan memberikan keuntungan ganda bagi petani pala. Penelitian ini bertujuan untuk mengetahui peluang pengembangan diversifikasi pengolahan buah pala dan jenis olahan buah pala yang paling disukai oleh konsumen. Penelitian dilaksanakan di Desa Sinar Harapan, Kecamatan Kedondong, Kabupaten Pesawaran, Provinsi Lampung, sejak Maret sampai Mei 2012. Perlakuan yang diterapkan adalah pembuatan tiga jenis olahan buah pala yaitu manisan pala, sirup pala, dan selai pala dengan pembanding manisan pepaya, sirup melon, dan selai nanas. Variabel pengamatan meliputi respon petani pala terhadap inovasi produk olahan pala, uji tingkat kesukaan konsumen/organoleptik (warna, aroma, dan rasa), dan analisis keuntungan. Data yang terkumpul dianalisis secara statistik dan dilanjutkan dengan uji Duncan pada taraf 5%. Hasil penelitian menunjukkan bahwa dari tiga jenis olahan daging buah pala yang diintroduksikan, sirup pala merupakan jenis olahan buah pala yang paling disukai dan berpeluang besar untuk dikembangkan pada skala usaha di Kabupaten Pesawaran. Hasil analisis ekonomi terhadap tiga jenis olahan yang diintroduksikan layak untuk dikembangkan dengan nilai R/C ratio berkisar antara 1,42 sampai 1,94.
Keberlanjutan Finansial Usaha Beras Siger: Studi Kasus pada UMK peserta Model Pengembangan Pangan Pokok Lokal (MP3L) di Propinsi Lampung Fitriani Fitriani; Sutarni Sutarni; Teguh Budi Trisnanto; Cholid Fatih; Robet Asnawi
Journal of Food System & Agribusiness Volume 3 Nomor 1 Tahun 2019
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jofsa.v3i1.1415

Abstract

The Local Staple Food Development Model (MP3L) in Lampung Province has been developed from 2013 introducing tiwul as analog rice, known as Beras. Beras Siger program introduced analog processing technology through the use of equipment modern and improved production processes, as well as packaging. This study focuses on analyzing the financial sustainability of the Beras Siger business participants. This research is a case study.  Beras Siger business participants in South Lampung Region in Jati Agung District selected case study. Primary data required includes ownership of land assets, buildings and equipment, production facility/input needs, production and the selling price, sales volume, revenue and income and other general descriptions. Financial analysis is performed using Net Present Value (NPV), Benefit-Cost Ratio (BCR), and Internal Rate of Return (IRR) criteria. Based on the results of the analysis it can be concluded that the cost structure of the Beras Siger program participants showed a very high-value component of production equipment. The size of the investment value of program participants causes the business needs a minimum of 7 years to be able to obtain a profitable return. In the existing situation, the program participants' Beras Siger business will be financially feasible if they increase production capacity by 20%.
POTENSI PENGOLAHAN DAGING BUAH PALA MENJADI ANEKA PRODUK OLAHAN BERNILAI EKONOMI TINGGI Ratna Wylis Arief; Firdausil AB; Robet Asnawi
Buletin Penelitian Tanaman Rempah dan Obat Vol 26, No 2 (2015): Buletin Penelitian Tanaman Rempah dan Obat
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/bullittro.v26n2.2015.165-174

Abstract

Di beberapa daerah daging buah pala dibuang sebagai limbah setelah diambil biji dan fulinya, padahal daging buah pala merupakan komponen terbesar dari buah pala segar dibanding fuli, tempurung biji, dan daging biji. Pemanfaatan daging buah pala secara optimal melalui diversifikasi produk olahan buah pala dapat meningkatkan pendapatan dan memberikan keuntungan ganda bagi petani pala. Penelitian ini bertujuan untuk mengetahui peluang pengembangan diversifikasi pengolahan buah pala dan jenis olahan buah pala yang paling disukai oleh konsumen. Penelitian dilaksanakan di Desa Sinar Harapan, Kecamatan Kedondong, Kabupaten Pesawaran, Provinsi Lampung, sejak Maret sampai Mei 2012. Perlakuan yang diterapkan adalah pembuatan tiga jenis olahan buah pala yaitu manisan pala, sirup pala, dan selai pala dengan pembanding manisan pepaya, sirup melon, dan selai nanas. Variabel pengamatan meliputi respon petani pala terhadap inovasi produk olahan pala, uji tingkat kesukaan konsumen/organoleptik (warna, aroma, dan rasa), dan analisis keuntungan. Data yang terkumpul dianalisis secara statistik dan dilanjutkan dengan uji Duncan pada taraf 5%. Hasil penelitian menunjukkan bahwa dari tiga jenis olahan daging buah pala yang diintroduksikan, sirup pala merupakan jenis olahan buah pala yang paling disukai dan berpeluang besar untuk dikembangkan pada skala usaha di Kabupaten Pesawaran. Hasil analisis ekonomi terhadap tiga jenis olahan yang diintroduksikan layak untuk dikembangkan dengan nilai R/C ratio berkisar antara 1,42 sampai 1,94.
Co-Authors Cholid Fatih Erliana Novitasari Firdausil AB Fitriani Ratna Wilis Arief Ratna Wylis Arief Sutarni Sutarni Teguh Budi Trisnanto