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All Journal Jurnal Penelitian Pertanian Terapan Dinamisia: Jurnal Pengabdian Kepada Masyarakat Journal of Innovation and Technology
Neti Yuliana
University of lampung
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Electrical & Electronics Engineering Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Other

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Studi Analisis Finansial Pendirian Industri Keripik Pisang di Provinsi Lampung Sri Hidayati; Neti Yuliana; Tanto Pratondo Utomo; Rio Cakaradinata
Jurnal Penelitian Pertanian Terapan Vol 20 No 1 (2020)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v20i1.1567

Abstract

This study aims to determine the analysis of the location of the establishment of a suitable banana chips industry in Lampung by using an exponential comparison method and the feasibility of financial analysis.. The research method uses observation, survey and interview techniques. To determine the location of the plant using the Exponential Comparison Method. The results showed that the suitable location was Ketapang sub-district in south Lampung regency with a value of 11129 and was declared financially feasible because it had a positive Net Present Value (NPV), the value of the Internal Rate of Return (IRR) was greater than the prevailing interest rate at present, the value of the Benefit/Cost (B/C) ratio is more than 1 and the payback period (payback period 1 year 11 months) is the maximum business feasibility at a 15% increase in raw materials per year.
Introduksi Produk Olahan Ubi Jalar Pada Anggota Ika Tanjung Sakti, Bandar Lampung Neti Yuliana; Dewi Sartika; Samsu Udayana Nudin; Novita Herdiana; Pramita Sari Anungputri
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2020): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.724 KB) | DOI: 10.31849/dinamisia.v4i2.2718

Abstract

Sweet potato is a non-rice carbohydrate food that has health and nutritional benefits, so it needs to be disseminated in the community. This community extention program aimed to increase the understanding of the target community regarding the diversification of sweet potatao processing into various rice substitution products, as well as providing knowledge of the benefits of sweet potato from the nutritional and health aspects. The participant audiences was the Tanjung Sakti IKA group members, Sukarame, Bandar Lampung. The method used was lecture, discussion, and evaluation. The results of the activity showed that the change percentage in participants' knowledge about the benefits of sweet potatoes increased by 85%, and that about the processed sweet potato products by 67-100% depending on the type of product. In general, participants consider counseling or introduction of sweet potatoes was useful. Keywords: Tanjung Sakti IKA, health and nutritional benefits, processed products, sweet potatoes
Modification of Casava Starch Properties by Spontanesous Fermentation Neti Yuliana; Ica Dwi Kusuma Wardani; Dewi Sartika; Siti Nurdjanah
Jurnal Inovasi Teknologi Vol 4 No 1 (2023): April
Publisher : Engineering Forum of Western Indonesian Government Universities Board (Forum Teknik, BKS-PTN Wilayah Barat) Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/jit.v4i1.5013

Abstract

The impact of spontaneous fermentation on the physical and chemical characteristics of fluidized cassava starch treated in a sedimentation tank were examined. Tapioka, aci puter, and elot are three types of casava starch products that were made from starch slurry collected at various periods of spontaneous fermentation. By different spontaneous fermentation time, the appearance of granules was significantly changed. Besides, there was diffrent response color to iodine test indicating a different amylopectin chain-length distribution pattern. Among them, there were significant differences in moisture content, swelling power, water absorption ratio, gel formation ability and pH value. These studies showed that spontaneous fermentation might be used to modify casava starch products.
Co-Authors Dewi Sartika DEWI SARTIKA Ica Dwi Kusuma Wardani Novita Herdiana Pramita Sari Anungputri Rio Cakaradinata Samsu Udayana Nudin Siti Nurdjanah Sri Hidayati Tanto Pratondo Utomo