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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian

Eva Ramalia Sari

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Author-ID : 3030475

Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Articles

VARIASI PERBANDINGAN TEPUNG TERIGU DAN MOCAF (MODIFIED CASSAVA FLOUR) DALAM PEMBUATAN MIE MOCAF Agusri Ramadhan; Eva Ramalia Sari
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 2 No 1 (2015)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Indonesia has people who love to eat noodles, noodle making in general using the basic ingredients of flour. But Indonesia is a tropical country so that the cultivation of wheat a little into obstacles that must be imported from abroad. Because it created a lot of noodle products made from flour mixture companion and one of them is the noodle of Mocaf (Modified cassava flour). This study uses a completely randomized design using mocaf flour is fermented with starter Bimo-CF for 12 hours to five ratio variation flour and mocaf namely (750gr: 250gr), (600gr: 400gr), (500gr: 500gr), (400gr: 600gr), (750gr: 250gr) in the manufacture of noodles mocaf. The analysis in this study include testing the elasticity and noodles mocaf organoleptic parameters based on color, aroma, flavor and firmness.The results showed that the elasticity analysis of diversity and variability analysis of the variables showed that the organoleptic mocaf noodle flour and mocaf with 750gr flour ratio: 250gr flour mocaf in terms of elasticity is most elastic with a time of 51.33 seconds and a drop of color parameters, flavor, aroma and firmness are the most preferred panelists.Keywords: Mocaf Noodle, wheat flour, flour mocaf

PENGGUNAAN CaCO3 UNTUK MEMPERTAHANKAN KUALITAS TEKSTUR DAN SIFAT ORGANOLEPTIK PISANG AMBON (Musa acuminata) SELAMA PENYIMPANAN Santi Weliana; Eva Ramalia Sari; Jusuf Wahyudi
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

During the handling of bananas, maturation process cause of deterioration or damage. When the maturation get faster, the banana gets damaged before it reaches the consumer. The purpose of this study is to determines the influence of immersion and the use of CaCO3 on banana quality during storage. The research method used in this study are soaking ambon bananas using CaCO3 levels by 1%, 5% and 2% with time soaking for 90 minutes, 120 minutes and 150 minutes than stored at room temperature for 4 days. The analysis of this research are texture and sensory analysis. The analysis showed that the best treatment is immersion in 2 % CaCO3 during 150 minutes with 11.66 mm a penetration rate, and hard old green sensory scale.Keywords: CaCO3, Immersion, Ambon BananaDuring the handling of bananas, maturation process cause of deterioration or damage.When the maturation get faster, the banana gets damaged before it reaches the consumer.The purpose of this study is to determines the influence of immersion and the use of CaCO3on banana quality during storage. The research method used in this study are soakingambon bananas using CaCO3 levels by 1%, 5% and 2% with time soaking for 90 minutes,120 minutes and 150 minutes than stored at room temperature for 4 days. The analysis ofthis research are texture and sensory analysis. The analysis showed that the best treatmentis immersion in 2 % CaCO3 during 150 minutes with 11.66 mm a penetration rate, andhard old green sensory scale.Keywords: CaCO3, Immersion, Ambon Banana

TEPUNG REBUNG TERMODIFIKASI SEBAGAI SUBSTITUEN TERIGU PADA PEMBUATAN DONAT KAYA SERAT Meta Haryani; Lina Widawati; Eva Ramalia Sari
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Bamboo shoots are the young shoots that grow from the roots of bamboo. Besides being used as the contents of spring rolls, bamboo shoots are also frequently used as a vegetable for the Central Javanese cuisine. The purpose of this study was to characterize the properties of fiber-rich donut made from modified bamboo shoots flour. The study begins with a modified bamboo shoots processing with treatment variations of fermentation time, which is 3 days and 5 days. The next stage is the processing of modified bamboo shoots donuts substitution with treatment comparisons of flour and bamboo shoots as much as 400 : 100 grams, 300 : 200 gr and 200 : 300 gr. Analysis is conducted for ash content analysis and analysis of the level of preference parameters panelists for color, flavor and texture. Ash content measurement results showed that there was no significant difference in treatment 3 days of fermentation, where as the fermentation time at 5 days of treatment, the results showed that the more flour modified bamboo shoots flour are used, the greater the ash content donuts. A test showed that the donut panelists favored treatment comparison flour and bamboo shoots as much as 400 : 100 gr and 300 : 200 gr and ferment for 3 days.Keywords: bamboo shoots, modified bamboo shoots flour, doughnut

IDENTIFIKASI MUTU NATA KULIT BUAH NAGA (Hylocereus undatus) DENGAN VARIASI KONSENTRASI SUKROSA Hesti Nur'aini; Eva Ramalia Sari
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 3 No 1 (2016)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

As a byproduct of the dragon fruit (Hylocereus undatus) consumption, dragon fruit peel still contains nutritional components that potential to be a material of food processing. In nata processing, sugar was used as a carbon source for Acetobacter xylinum bacterial growth. The purpose of this study was to characterize the physical, chemical and organoleptic nata of dragon fruit peel. The experiment was done with two steps : processing of nata of dragon fruit peel with sucrose treatment (2 %, 4 %, 6 %, 8 % and 10 %), then the physical analysis (thick pellicle, pellicle weight and texture), the analysis of chemical properties (fiber content) and analysis of organoleptic to determine the level of hedonic scale for appearance, taste and texture, using 20 trained panelists. The analysis showed that the pellicle weight ranges from 478 g - 752 g, thick pellicle ranges from 0.61 cm - 1.13 cm, the fiber content ranges from 3.63 % - 4.44 % and textures ranges from 3.62 mm/g.second - 3.93 mm/g.second with panelists preference level generally not significantly different for all parameters (except the 4 % sucrose treatment) with the grading scale rather like until like. Keywords : Nata, sucrose, dragon fruit peel

Assesmen Tingkat Partisipasi Peternak Dalam Kegiatan Inseminasi Buatan Di Kecamatan Selebar Kota Bengkulu Yossie Yumiati; Heri Dwi Putranto; Eva Ramalia Sari
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 4 No 1 (2017)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Tingkat kesuksesan penerapan program Inseminasi Buatan (IB) yang masih belum maksimal dikarenakan masih adanya sikap petani/ peternak yang belum mengetahui program IB secara menyeluruh dan belum bisa menerima program tersebut. Selain itu besaran assesmen dari tingkat partisipasi peternak dapat dilihat dari tingkat partisipasi dalam perencanaan, tingkat partisipasi dalam pelaksanaan dan tingkat partisipasi dalam pemanfaatan hasil. Tujuan penelitian ini adalah untuk mengetahui besaran assesmen tingkat partisipasi peternak dalam kegiatan Inseminasi Buatan. Penelitian telah dilaksanakan pada bulan Mei- Juli 2016 di Kecamatan Selebar Kota Bengkulu. Adapun responden terpilih secara acak (simpel random sampling) sebanyak 77 orang. Data yang diperoleh baik data primer atau sekunder dianlisa secara kualitatif dan kuantitatif. Metode analisa data yang digunakan untuk melihat besarnya assesmen tingkat partisipasi antara variabel dependen (Y) dan independen (X) dilakukan analisis regresi berganda dengan program statistik computer costat versi 9.00. Berdasarkan hasil pengamatan dan hasil analisis regresi yang dilakukan maka dapat diperoleh hasil bahwa besaran assesmen tingkat pertisipasi yang mempengaruhi secara nyata dalam mengikuti pelaksanaan kegiatan inseminasi buatan adalah umur peternak dan jumlah ternak potong yang dimiliki responden. Berdasarkan hasil perhitungan koefisen determinasi (r2) hanya memberikan sumbangan sebesar 0,1958 dari variabel independen terhadap variabel dependen. Sedangkan berdasarkan hasil perhitungan koefisen korelasi (r), variabel independen dari karakteristik responden terhadap variabel dependen tingkat partisipasi ini mempunyai hubungan yang lemah sampai dengan sedang, karena hanya sebesar 0,4425 masih jauh dari 1. Kata Kunci: Assesmen tingkat partisipasi, peternak sapi potong, kegiatan IB

Aplikasi Konsentrasi Gula Terhadap Karakteristik Mutu Manisan Kecombrang (Nicolaia Spesiosa) Basah dan Kering Berliandi Berliandi; Eva Ramalia Sari
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 4 No 2 (2017)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Kecombrang (Nicolaia speciosa) merupakan tanaman rimpang yang kuncup bunga mudanya banyak dimanfaatkan sebagai sayuran karena banyak mengandung karbohidrat, serat pangan, lemak, protein, air, zat besi, fosforus, kalium, kalsium, magnesium, seng. Tujuan penelitian ini adalah untuk mengkarakterisasi mutu manisan bunga kecombrang basah dan kering. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan dua faktor beda, yaitu konsentrasi gula (30%, 40% dan 50%) dan jenis manisan (basah dan kering), sehingga didapat 6 perlakuan. Masing – masing perlakuan dilakukan pengulangan sebanyak 3 kali. Analisis yang dilakukan meliputi kadar antioksidan, kadar serat dan organoleptik (warna, aroma, rasa dan tekstur). Hasil analisis kadar antioksidan dan kadar serat menunjukkan perbedaan yang nyata pada taraf signifikan 5 %. Kadar antioksidan manisan basah berkisar 2,19 ppm hingga 3,93 ppm dan manisan kering berkisar 4,59 ppm hingga 6,52 ppm. Kadar serat manisan basah berkisar 55,13 % hingga 60,14 % dan manisan kering berkisar 69,25 % hingga 75,49 %. Hasil analisis tingkat kesukaan menunjukkan perbedaan yang nyata terhadap warna, rasa dan tekstur pada tingkat signifikan 5 %, dengan skala penilaian antara agak suka hingga suka. Sedangkan tingkat kesukaan terhadap aroma menunjukkan tidak berbeda nyata pada tingkat signifikan 5 %, dengan skala penilaian suka. Kata kunci : manisan, kecombrang, antioksidan, serat

Co-Authors Agusri Ramadhan Berliandi Berliandi Heri Dwi Putranto Hesti Nur’aini Jusuf Wahyudi Lina Widawati Meta Haryani Santi Weliana Yossie Yumiati

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