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All Journal Jurnal Peternakan Sriwijaya AGRARIS: Journal of Agribusiness and Rural Development Research Agro Ekonomi Bulletin of Applied Animal Research
Jamhari Jamhari
Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Immunology & microbiology Social Sciences Veterinary

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Sensoris Sosis Ayam dengan Penambahan Ekstrak Rosella (Hibiscus sabdariffa) dan Filler Berbeda Aryanti Candra Dewi; Jamhari Jamhari; Setiyono Setiyono
Jurnal Peternakan Sriwijaya Vol 10, No 1 (2021): JURNAL PETERNAKAN SRIWIJAYA
Publisher : Department of Animal Sciences, Faculty of Agriculture, Sriwijaya University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/JPS.10.1.2021.13985

Abstract

Penelitian bertujuan untuk mengetahui pengaruh pemberian ekstrak Rosella, pemberian filler tepung terigu dan mocaf, serta interaksi antara pemberian ekstrak Rosella dan pemberian filler tepung terigu dan mocaf terhadap sensoris sosis ayam. Rancangan penelitian menggunakan analisis variansi pola faktorial (3 konsentrasi ekstrak Rosella × 3 kombinasi filler) konsentrasi ekstrak Rosella 0, 4, 8 dan imbangan filler tepung terigu : tepung mocaf 100:0, 50:50, dan 0:100. Pengujian sensoris dilakukan oleh panelis. Kualitas sensoris dianalisis dengan analisis ragam ANOVA, dilanjutkan uji lanjut Duncan’s new Multiple Ranges Test (DMRT). Parameter yang diamati adalah kualitas sensoris berupa warna, rasa, aroma, tekstur, dan daya terima. Hasil penelitian menunjukkan bahwa penambahan ekstrak Rosella sampai 8% mampu meningkatkan warna dan tekstur sosis ayam.Kata Kunci: Filler, Ekstrak Rosella, Sosis, SensorisThis study aims to determine the effect of adding Rosella extract, giving wheat flour and mocaf as filler, and the interaction between adding Rosella extract and giving wheat flour and mocaf as filler for chicken sausage sensory. The research design used factorial variance analysis (3 concentrations of Rosella extract × 3 filler combinations). Rosella extract concentration were 0, 4, and 8. The balance of wheat flour filler with mocaf flour were 100:0, 50:50, and 0:100. Sensory testing was carried out by panelists. Sensory quality was analyzed using ANOVA analysis of variance, followed by Duncan’s new Multiple Ranges Test (DMRT). The parameters observed were sensory qualities in the form of color, taste, aroma, texture, and acceptance. The results showed that the addition of Rosella extract up to 8% was able to improve the color and texture of chicken sausage.Keywords: Filler, Rosella extract, Sausage, Sensory
DAMPAK KEPEMILIKAN LAHAN PADI SAWAH TERHADAP EFISIENSI TEKNIS DAN EFISIENSI LINGKUNGAN DI KABUPATEN ROKAN HULU Defidelwina Defidelwina; Jamhari Jamhari; Lestari Rahayu Waluyati; Sri Widodo
AGRARIS: Journal of Agribusiness and Rural Development Research Vol 5, No 1: January-June 2019
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (888.157 KB) | DOI: 10.18196/agr.5177

Abstract

Land ownership, technical and environmental efficiency are interrelated aspects one another which influences the sustainability of farming. This study aims to estimate the impact of land ownership on the technical and environmental efficiency of wetland rice farming in the Rokan Hulu Regency. Data obtained from interviews with 100 farm households, and analyzed using the translog stochastic frontier production function estimated by the maximum likelihood method. This production function includes conventional and detrimental input (Nitrogen). The results showed that the average technical efficiency of farming was 84.8%. Meaning that farmers can increase their technical efficiency by 15.2%. While the average of environmental efficiency is 23.7%. It is recommended to farmers to reduce their detrimental inputs by 76.3%. The technical efficiency of landowners was lower than the tenant or sharing farmers. Otherwise, the environmental efficiency of landowners higher than tenant or sharing farmers.
Performance of The Bandungan District Chrysanthemum Supply Chain Management Adityo Azana Putra; Masyhuri Masyhuri; Jamhari Jamhari
Agro Ekonomi Vol 30, No 1 (2019): JUNE 2019
Publisher : Department of Agricultural Socio-Economics Faculty of Agriculture Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ae.45311

Abstract

Chrysanthemums are included in a group of flowers with relatively high economic value. The demand for chrysanthemums increases from year to year so that special concern for chrysanthemums is required in order that their quality and availability are maintained. Bandungan as one of the centers of chrysanthemum production in Indonesia has some problems in functioning as part of the chrysanthemum supply chain, such as, 1) difference in selling price based on time of day, 2) difference in selling price based on days of importance, and 3) there still being a long supply chain to go through. The research concerned here aimed at measuring the performance of chrysanthemum supply chain management in Bandungan by using the SCOR analysis with five performance attributes, namely, 1) supply chain reliability, 2) supply chain responsiveness, 3) supply chain agility, 4) supply chain cost, and 5) supply chain asset management. The research was conducted in February 2019. The research was descriptive type with quantitative approach. The sample consisted of farmer, retailer, florist and consumer which numbered 30 respondents. The result shows that the perfomance in relation with supply chain reliability, supply chain responsiveness, and supply chain agility is satisfactory in category (with scores within the 31-40 range) while the performance in relation with supply chain cost and supply chain asset management is moderate in category (with scores within the 21-30 range). The performance of chrysanthemum supply chain management in Bandungan would become increasingly better if all the actors in the supply chain take special notice of any performance that is done. The result of the research could hopefully be a reference in the making of strategies for development and improvement in the chrysanthemum business in Bandungan.
Factor Analysis on Rice Product Labels as a Consideration for Consumer's Purchase Decision In Yogyakarta Melani Yulinar Khasanah; Jamhari Jamhari; Dwidjono Hadi Darwanto
Agro Ekonomi Vol 32, No 1 (2021): JUNE 2021
Publisher : Department of Agricultural Socio-Economics Faculty of Agriculture Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ae.61429

Abstract

Rice is one of the staple foods consumed by most Indonesians causes rice products to grow in line with consumer demand. As a widely consumed product, rice production labeling is a concern following the latest health issues. Labels are expected to provide useful information in determining products to be purchased by consumers, so it is necessary to know the information that consumers expect. This study aims to determine the attributes on the label that consumers consider when making purchasing decisions. The online questionnaire was filled in by 125 random respondents in Yogyakarta City and Sleman Regency, considering the current conditions (the Covid-19 pandemic). Determination of the factors taken into consideration using the Confirmatory Factor Analyze (CFA) method and appropriate statistical tools were used to analyze the data. The results showed that 74% of the respondents purchased labeled rice products in the last month. As many as 98.65% of respondents who bought labeled rice read the labels before making a purchase decision, and 78.38% considered labeling rice products important. Two factors are considered when making a purchasing decision: product specifications (price and production code) and product quality (organic labeling, net weight, nutritional content, BPOM registration number, and SNI label).
Pengaruh Penambahan Angkak dan Lama Penyimpanan Terhadap Total Bakteri, Kualitas Kimia dan Sensoris Kebab Daging Ayam Broiler Devanzara Febya Yusman Devan; Edi Suryanto; Jamhari Jamhari
Bulletin of Applied Animal Research Vol 3 No 2 (2021): Bulletin of Applied Animal Research
Publisher : LPPM Perjuangan University of Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/baar.v3i2.809

Abstract

This study aim to determine the effect of angkak addition, storage time and interaction on total bacteria, chemical (water, protein and fat) and sensory (color, taste, aroma, texture, touchness and acceptability) qualities of broiler chicken kebabs. The addition level of angkak consists of: 0, 1 and 2 percent. Total bacteria was tested at 0, 4, 8 and 12 hours. Chemical and sensory qualities were tested at 0 and 12 hours. Total bacteria and chemical data were analyzed by Completely Randomized Design (CRD) factorial pattern while sensory quality data was analyzed by Friedman Analysis. If there was differences in result would be tested by Duncan's Multiple Range Test. The results showed that angkak addition was significant on total bacteria, color, texture and acceptability of broiler chicken kebabs. Storage time was significant on total bacteria, color, texture and acceptability and significant on water, protein and fat of broiler chicken kebabs. Interaction of angkak addition and storage time was significant on total bacteria, color, texture and acceptability and significant on water and protein of broiler chicken kebabs. Angkak addition increase on water, protein, color, texture and acceptability of broiler chicken kebabs during 12 hours of storage. Total bacteria decreased by 2 percent angkak addition within acceptable limits during 12 hours of storage. The best percentage of angkak was 2 percent. Keywords: angkak, antibakteri, kebab, kebab daging ayam, kebab daging ayam broiler
Co-Authors Adityo Azana Putra Aryanti Candra Dewi Devanzara Febya Yusman Devan Dwidjono Hadi Darwanto Jamhari, Jamhari Lestari Rahayu Waluyati Masyhuri Masyhuri Setiyono Setiyono Sri Widodo Suryanto, Edi