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All Journal Jurnal Agroindustri AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian AgriHumanis: Journal of Agriculture and Human Resource Development Studies
Taufik Hidayat
Balai Pengkajian Teknologi Pertanian (BPTP) Bengkulu
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences

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CHEMICAL AND ORGANOLEPTIC PROPERTIES CHARACTERIZATION OF RICE ANALOG MADE FROM MOCAF, BANANA OR CORN WITH ADDITION OF MUNG BEAN FLOUR Taufik Hidayat; Wilda Mikasari; Shannora Yuliasari; Lina Ivanti; Taupik Rahman
Jurnal Agroindustri Vol 10, No 2 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.2.79-87

Abstract

Rice analog made from locally available flour is one of food diversification to reduce rice consumption. Locally available flour that could be used to make rice analog is mocaf, kepok banana and corn. This study aims to formulate and analyses characteristic of rice analog made from mocaf, kepok banana and corn with addition of mung bean flour. This study using laboratory analysis and consumer preference test. This study divided into three stages; 1. Formulation of rice analog; 2. analysis of chemical characteristic of rice analog; 3. consumer preference test to the rice analog. Observed parameter are chemical characteristic consist of water content, protein, carbohydrate, fat and fiber while the organoleptic characteristic is color, aroma, texture and flavor. Observed data were statistically tested using analysis of variance. The study showed that utilization of mocaf, kapok, banana and corn to make rice analog produce rice analog with different color and texture. The best formula to produce rice analog based on organoleptic test is formula using mocaf flour 80% with mung bean flour 20%. Chemical analysis of rice analog using mocaf flour were protein content 8.24%; fat 0.73%; carbohydrate 77.97%; fiber 1.87%, water 9.72% and ash 1.47%. Organoleptic test showed that consumer preference towards rice analog made from modified cassava flour (mocaf) higher than other rice analog. 
ORGANOLEPTIC QUALITY AND VALUE ADDED OF PULPY RIMAU GERGA LEBONG (Citrus nobilis SP.) ORANGE JUICE WITH EXTRACTION AND DYE ADDITION Wilda Mikasari; Taufik Hidayat; Lina Ivanti
Jurnal Agroindustri Vol 5, No 2 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.2.75-84

Abstract

The purpose of this study was to determine the acceptability of society to pulpy RGL  orange juice and value-added products of pulpy RGL orange juice. The research design used was completely randomized design (CRD) factorial with two treatments which were extraction methods (A) and the addition of dyes (B). Results of research showed that orange processing into pulpy RGL orange juice by the addition of dyes and using a press and extractor were not significantly different in organoleptic. Processing pulpy RGL orange juice from 50 kg of raw material could  produce 127 liters juice and can increase the value-added orange RGL 16,300,-/kg with ratio 64 %.
Pengaruh Kosentrasi Edible Coating Sarang Lebah Terhadap Susut Bobot, Tekstur, dan TPT Jeruk RGL Selama Penyimpanan Taufik Hidayat; Lina Ivanti; Wilda Mikasari
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 5 No 2 (2018)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (728.806 KB) | DOI: 10.37676/agritepa.v5i2.775

Abstract

Jeruk merupakan komoditas hortikultura yang sangat potensial untuk dikembangkan di Indonesia karena paling banyak dikonsumsi masyarakat dan menempati urutan pertama untuk pengeluaran belanja buah rata-rata masyarakat Indonesia, baik di desa maupun di kota. Jeruk Rimau Gerga Lebong (RGL) atau yang biasa dikenal dengan sebutan jeruk Gerga merupakan salah satu komoditas hortikultura unggulan daerah di provinsi Bengkulu. Penanganan pascapenen jeruk RGL perlu dilakukan untuk mempertahankan kualitas jeruk RGL agar sampai ditangan konsumen dalam keadaan yang baik. Penelitian ini bertujuan untuk mengetahui pengaruh kosentrasi edible coating dari sarang lebah terhadap penurunan susut bobot, tekstur dan TPT buah jeruk RGL selama penyimpanan. Rancangan penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial yang terdiri dari dua faktor perlakuan yaitu faktor kosentrasi edible coating dari sarang lebah L1 = 6%, L2 = 9% dan L3 = 12 % serta L0 = 0% sebagai kontrol dan faktor kedua umur simpan T1 = 0 hari, T2 = 3 hari, T3 = 6 hari, T4 = 9 hari, T5 = 12 hari, T6 = 15 hari, T7 = 18 hari, T8 = 21 hari, T9 = 24 hari, T10 = 27 hari dan T11 = 30 hari dengan jumlah sampel yang diukur sebanyak 30 butir buah jeruk sebagai ulangan. Variabel yang diamati antara lain adalah susut bobot, tekstur kekerasan kulit jeruk (penetrometer) dan total padatan terlarut/TPT (refraktometer). Data yang diperoleh kemudian dianalisis statistik menggunakan sidik ragam. Apabila hasil F hitung > atau sama dengan F tabel maka dilakukan uji beda DMRT pada taraf 5%. Hasil penelitian menunjukkan bahwa penggunaan edible coating sebagai lapisan pelindung di bagian luar kulit jeruk diketahui mampu menahan kerusakan dan mempertahankan kualitas jeruk RGL. Perbedaan kadar edible coating yang diberikan untuk melapisi permukaan kulit luar jeruk RGL menekan laju respirasi sehingga mengurangi susut bobot yang terjadi. Kadar edible coating 12% diketahui yang paling baik dalam melindungi jeruk RGL selama penyimpanan terlihat dari susut bobot dan tekstur jeruk RGL, sementara peedible coatingan jeruk RGL tidak memberi pengaruh terhadap total padatan terlarut (TPT) jeruk RGL tetapi dipengaruhi oleh lama penyimpanan. Kata Kunci: kualitas jeruk RGL, peedible coatingan, umur simpan, susut bobot
Kajian Paket Teknologi Budidaya Bawang Merah Dataran Tinggi Musim Kemarau di Kabupaten Rejang Lebong Yahumri; Shannora Yuliasari; Miswarti Miswarti; Wilda Mikasari; Taufik Hidayat; Darkam Musaddad
AgriHumanis: Journal of Agriculture and Human Resource Development Studies Vol. 3 No. 1 (2022): April 2022 (AgriHumanis: Journal of Agriculture and Human Resource Development
Publisher : Balai Pelatihan Pertanian Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46575/agrihumanis.v3i1.126

Abstract

Production of onion shows a negative development towards demand for onion. Several technological innovations to support development of onion are needed in an effort to increase production and productivity. Cultivation technology innovation is not sufficient technological needs of various ecosystem locations. Existing research results have not been fully utilized. This study aims to examine technology package for upland onion cultivation in dry season in Rejang Lebong Regency. Study was carried out using an On Farm Research (OFAR) approach involving 4 cooperative farmers on an area of ​​2,400 m2. Technology applied to introduction technology package and improved technology package which is compared to farmer technology. Results of study showed that application of introduction technology package, use of onion seeds of Batu Ijo variety with fertilization technology using a combination of chicken manure and cow manure with a percentage ratio (75:25) of 20 tons/ha, SP-36 fertilizer 250 kg/ha, fertilizer Urea 250 kg/ha, ZA fertilizer 500 kg/ha and KCl 250 kg/ha and a spacing of 15 x 20 cm were able to produce shallot bulbs with a productivity of 24.28 tons of wet weight/ha.
Co-Authors Darkam Musaddad Lina Ivanti Lina Ivanti Miswarti Miswarti Shannora Yuliasari Taupik Rahman Wilda Mikasari Wilda Mikasari Yahumri