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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Agriculture
Hesti Nur'aini
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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PENGGUNAAN KITOSAN UNTUK MEMPERPANJANG UMUR SIMPAN BUAH DUKU (Lansium Domesticum Corr) Hesti Nur'aini; Siska Apriyani
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 2 No 1 (2015)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (370.607 KB) | DOI: 10.37676/agritepa.v2i1.108

Abstract

Lanzones is a highly perishable fruit because the fruit skin will turn brown within 4 or 5 days after harvest so that the necessary methods of proper post-harvest handling. One alternative that can be used to extend the shelf life lanzones cost is relatively light coating lanzones with chitosan. Chitosan coatings have the ability to delay or slow down the process of extending the maturity and post-harvest storage. Research has been conducted in order to study the effect of chitosan on shelf life, physical and chemical properties of lanzones. The study was conducted in three stages namely stage dilution of chitosan in acetic acid, fruit coating stage lanzones with chitosan solution and analysis phase . The study design used was a completely randomized design, with 2 treatment that chitosan treatment concentration ( 0.5 %, 1.5 % and 2.5 % ) and treatment of immersion time (30 and 60 minutes). The next stage is the lanzones fruit storage at room temperature and shelf life prediction analysis with conventional methods, the analysis of physical ( texture and fruit weight) and chemical analysis (water content and the level of sweetness). The results showed that the use of chitosan coating to prolong the shelf life of lanzones up to 6 days, with the best treatment using 1.5 % chitosan and immersion time of 30 seconds. The higher concentration of chitosan is given, change the texture softening and decreased fruit weight more slowly , with the value of the texture and weight of fruit on the 6th day in a row from 225.83 to 234.59 g / mm and 19.70 to 23.47 g per fruit. Based on the chemical properties of the water content and total dissolved solids , it is known that chitosan coating could inhibit the decrease in water content and total dissolved solids. The immersion time of 30 and 60 seconds is not a real effect. Observations on the 6th day of storage for water content , ranging between 84.44 -87.71 % , while the total dissolved solids ranged from 17.22 to 20.12 % Brix.Keyword : duku, chitosan, shelf life 
PEMBUATAN PROGRAM SISTEM INFORMASI PENANGGULANGAN HAMA DAN PENYAKIT TANAMAN BAGI PENYULUH PERTANIAN jusuf wahyudi; Herlina -; Hesti Nur'aini
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 2 No 2 (2015)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (276.632 KB) | DOI: 10.37676/agritepa.v2i2.186

Abstract

Extension of plant pests and diseases and tackling has been done by the trainers during the many difficulties and obstacles because of the location and the diversity of the problems faced. The limitations of distance and knowledge of the extension in their duties greatly affect the productivity results. To assist the government in resolving the issue, the need for a computer program information system that can be accessed in the location extension. The program should be able to address various issues of plant pests and diseases as well as mitigation. Program in accordance with the specific needs of course to be built specifically Similarly, in this case the program is made by using the BASIC programming language that has a lot of ability in terms of process automation and published in several editions (versions) according to the development of information of pests and plant diseases as well as mitigation. Techniques used in the preparation of the information systems program using the concept of Waterfalls Sommerville (2001: 45). Methods of data collection related to plant pests and diseases and tackling done by search and literature. The research result obtained is an application program that is easy to administer instructor and has been tested in the presence of pests at random extension. The test results were obtained, that the program has been good and it can be applied but need continued improvement to the development of pest control and plant diseases.Keywords:  hama, penyakit, tanaman, sistem informasi
Karakterisasi Sumber Daya Pangan Lokal Di Kabupaten Kaur Provinsi Bengkulu Benta Valentino; Hesti Nur'aini
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 4 No 1 (2017)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (650.724 KB) | DOI: 10.37676/agritepa.v4i1.595

Abstract

Di Kabupaten Kaur Provinsi Bengkulu terdapat makanan khas yang berpotensi untuk dikembangkan menjadi makanan tradisional, sebagai sumber daya pangan lokal. Pengembangan sumber daya pangan lokal perlu dilakukan untuk mendukung pengembangan pariwisata di Kabupaten Kaur, namun identifikasi sumber daya pangan lokal masih sangat minim dilakukan. Telah dilakukan penelitian dengan tujuan untuk mengidentifikasi sumber daya pangan lokal dan menganalisis kandungan makronutrien sumber daya pangan lokal yang ada di Kabupaten Kaur Provinsi Bengkulu. Metode penelitian meliputi identifikasi produk pangan lokal dengan cara survei dan inventarisasi metode pengolahan produk pangan lokal. Kemudian analisis makronutrien produk pangan lokal di Kabupaten Kaur Provinsi Bengkulu meliputi analisis kadar air, kadar karbohodrat, dan kadar lemak. Analisis penelitian yang dilakukan adalah analisis deskriptif dan analisis kuantitatif. Hasil penelitian menunjukkan bahwa Kabupaten Kaur memiliki pangan tradisional sebanyak 13 (tiga belas) jenis, yang terdiri dari: jumlah makanan atau lauk pauk adalah 5 jenis yaitu sate gurita, gulai marunggai dan ikan tape, gulai ipun, gulai lempipi dan ikan pais kaur, jumlah jajanan (cemilan) adalah 6 (enam) jenis yaitu juadah keras, kelicuk, lelampit, serawe, nilon, sagun dan jumlah minuman 2 (dua) jenis yaitu minuman akar belang dan kubu, dan minuman akar kengkawang dan batang tentulan. Kandungan gizi pangan di Kabupaten Kaur cukup beragam yaitu untuk jenis jajanan juadah keras memiliki kadar air 7,21%, kadar lemak 1,13%, dan kadar karbohidrat 71,17%. Untuk jenis jajanan kelicuk memiliki kadar air 15,77%, kadar lemak 2,73%, dan kadar karbohidrat 73,67%. Untuk jenis jajanan nilon memiliki kadar air 23,14%, kadar lemak 0,58%, dan kadar karbohidrat 32,21%. Untuk jenis jajanan sagun memiliki kadar air 3,35%, kadar lemak 1,67%, dan kadar karbohidrat 62,34%. Kata Kunci: sumber daya pangan lokal, Kabupaten Kaur Provinsi Bengkulu
PENGOLAHAN GELAMAI BUAH PEDADA (Sonneratia caseolaris) DENGAN SUBSTITUSI TEPUNG MOCAF Hengki Kurniawan; Hesti Nur'aini; Andwini Prasetya; Methatias Moulina
Agriculture Vol. 17 No. 2 (2022): Jurnal Agriculture
Publisher : Universitas Muhammadiyah Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36085/agrotek.v17i2.4463

Abstract

Buah pedada (Soneraatia caseolaris) merupakan komunitas tanaman yang hidup di habitat payau. Buah pedada memiliki komponen steroid, triterpenoid, flavonoid, karboksil benzene dan memiliki sifat yang memiliki analgesik dan antiflamantori. Tepung mocaf adalah tepung yang terbuat dari singkong. Keunggulan dari tepung mocaf yaitu memiliki kandungan kalsium, fosfor, serta, kaya vitamin C, mengandung fitoestrogen yang berfungsi untuk mencegah menopause dini yang biasa terjadi pada wanita. Tepung mocaf berwarna putih, tidak beraroma singkong lagi, bertekstur lembut, lebih elastis ketika digunakan sebagai bahan untuk membuat kue salah satunya gelamai. Gelamai merupakan salah satu makanan khas dari Provinsi Bengkulu yang biasa dikenal sebagai dodol. Penelitian ini bertjuan untuk mengetahui informasi tentang rendemen, uji organoleptic, karakterisitik mutu kima, fisika (tekstur) dan analisis usaha gelamai. Ada 9 perlakuan penelitian dengan substitusi tepung mocaf. Substitusi tepung mocaf yang berpengaruh pada warna, rasa dan aroma gelamai buah pedada. Rerata rasa gelamai buah pedada, tepung mocaf dan tepung ketan pada perlakuan 10;60;30 yaitu 3,35 (agak suka) dan perlakuan 20; 25:55 yaitu 4,25 (suka). Rerata warna gelamai dengan perlakuan 10:60:30 pada skala 3,40 (agak suka) dan perlakuan 30:20:50 pada skala 4,14 (suka). Rerata tekstur gelamai buah pedada pada perlakuan 10:60:30 pada skala 3,5 (agak suka) dan perlakuan 30:20:50 adalah 4,15 (suka). Karakteristik kimia gelamai buah pedada dengan substitusi tepung mocaf dengan rerata kadar air 39.75%, kadar abu0.58%, kadar protein 0.62%, kadar lemak 1.71%, kadar serat 1.28%, karbohidrat 65, 51% dan vitamin C 8.03 mg. Hasil analisis fisika gelamai buah pedada dengan substitusi tepung mocaf pada nilai rendemen menunjukkan nilai 49.50 sampai 50.50% dan analisis tekstur gelamai buah pedada dengan hasil perlakuan terbaik pada rerata 103 mm/g. Analisis keuntungan usaha gelamai buah pedada adalah Rp.8.302,000 dimana setiap Rp.1 yang dikeluarkan dapat menghasilkan keuntungan Rp. 1,299.
Co-Authors Andwini Prasetya Benta Valentino Hengki Kurniawan Herlina - Jusuf Wahyudi Methatias Moulina Siska Apriyani