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All Journal Jurnal AGROTEKNOLOGI Jurnal Penelitian Pertanian Terapan Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian JURNAL ILMIAH PETERNAKAN TERPADU TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Pengabdian Nasional Jurnal Agriment Journal of Agriculture and Animal Science Proceeding Applied Business and Engineering Conference
Dwi Eva Nirmagustina
Jurusan Teknologi Pangan, Politeknik Negeri Lampung (POLINELA) Jl. Soekarno-Hatta No.10 Rajabasa Bandar Lampung 35144 Telp.0721-703995
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Analisis Pemasaran Produk Olahan Kakao Di Desa Sungai Langka Kabupaten Pesawaran Handayani, Sri; Nirmagustina, Dwi Eva; Wirawati, Chandra Utami; Noer, Irmayani; Kusmaria; Kartika, Tamara Eggy
AgriMalS Vol 5 No 1 (2025): Volume 5 Nomor 1 Tahun 2025
Publisher : Universitas Muhammadiyah Kotabumi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47637/agrimals.v5i1.1777

Abstract

Agribisnis kakao di Kabupaten Pesawaran mulai berkembang dengan meningkatnya hilirisasi produk olahan kakao. Persoalan aksesibilitas pasar kakao yang masih rendah menjadi tantangan bagi kelompok wanita tani yang disebabkan masih kecilnya skala produksi dan belum berkelanjutan, keterbatasan modal usaha, dan pemasaran masih secara individu serta masih lokal. Strategi pengembangan usaha kecil menengah produk olahan kakao di Desa Sungai Langka diperlukan untuk mendukung peningkatan ekonomi wilayah. Tujuan penelitian ini adalah mengidentifikasi faktor internal dan eksternal pengembangan usaha kecil menengah dan merumuskan strategi pengembengan usaha kecil menengah produk olahan kakao di Desa Sungai Langka Kabupaten Pesawaran. Lokasi penelitian dilaksanakan di Desa Sungai Langka Kabupaten Pesawarang. Responden pada penelitian ini adalah pelaku usaha kecil menengah olahan kakao. Metode penelitian ini menggunakan analisis deskripsi matematis analisis faktor internal dan eksternal menggunakan matriks IFE dan EFE, dan matriks SWOT. Dari hasil analisis SWOT UKM olahan kakao saat ini menempati titik kuadran IV, dimana strategi mendukung strategi yang agresif pada berbagai peluang dan kekuatan yang dimiliki. Strategi yang memiliki nilai TAS tertinggi yaitu peningkatan dan penambahan kerjasama dengan mitra pemasaran berbasis bisnis online.
Boiling and Soaking Methods of Bananas on the Physical and Functional Properties of Banana Flour Nirmagustina, Dwi Eva
JURNAL AGRIMENT Vol. 9 No. 2 (2024): Desember 2024
Publisher : Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/jurnalagriment.v9i2.3161

Abstract

Bananas are a horticultural crop abundant in Lampung Province, Indonesia. Bananas can be made into various products, such as banana flour. The purpose of the research is to determine the effect of boiling and soaking methods of bananas on the physical and functional properties of banana flour. The results showed that there were differences in peeling bananas, slicing bananas, and grinding banana chips between the boiling method and the soaking method on the physical and functional characteristics of banana chips and banana flour, which are color, hardness, water holding capacity (WHC), and oil holding capacity (OHC). The boiling method makes banana skin easy to peel; the banana chips are harder and make it hard to grind; banana chips have a brighter color. The soaking method is easier to slice bananas. Pisang Ambon (banana-type) has higher banana chip hardness than Pisang Janten and Pisang Kepok (plantain-type). The color of banana-type bananas is white, while plantain-type bananas are yellowish white. The boiling method has higher WHC and OHC values than the soaking method. WHC of banana flour with the boiling method ranges from 216.36% to 284.92%, and the soaking method ranges from 128.55% to 148.45%. OHC of banana flour using boiling method 129.04%-145.53% and soaking method 113.86%-123.87%.
Fenol total, flavonoid, dan aktivitas antioksidan beras coklat germinasi dari beras hasil budidaya di Provinsi Lampung: Total Phenols, flavonoids, and antioxidant activity of germinated brown rice from cultivated rice in Lampung Province Nirmagustina, Dwi Eva; Wirawati, Chandra Utami; Winarto
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.4817

Abstract

Germination process is a method to increase the acceptability of brown rice. In addition,it will increase the content of brown rice bioactive components. This study's purpose is to determine the content of total phenol, flavonoids, and antioxidant activity of germinated brown rice in 3 rice varieties (Mentik Susu, Ciherang, and Pandan Wangi) which are grown in Prov. Lampung. The treatment was designed in a completely randomized block design (CRBD) with 3 replications. The data was processed with variance to determine the effect of treatment on the parameters tested and continued with the Tukey test to determine the differences between treatments. The results showed the content of total phenol, flavonoids, and antioxidant activity of germinated brown rice were influenced by rice varieties and germination time. Germinated brown rice of Ciherang variety showed the highest flavonoid content and antioxidant activity, 16.27mgQE/g ex and 575.36 G/mL, respectively. Germination duration of 24 hours showed the highest content of total phenol, flavonoid, and antioxidant activity, respectively 4.81 mg GAE/g ex, 18.60 mg QE/g ex, and 613.88 G/mL.
Chemical, Physical, and Sensory Characteristics of Powdered Goat Milk with The Addition of Fruit by Evaporation Method Nirmagustina, Dwi Eva; Khoirunnisa, Aziza; Latifah, Izza Fitri; Astuti, Widia
JURNAL ILMIAH PETERNAKAN TERPADU Vol. 12 No. 3 (2024)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v12i3.p196-209

Abstract

The objective of this research was to determine the physical, chemical, and sensory characteristics of powdered goat milk with the evaporation method. The study was conducted in a Complete Randomized Block Design with 3 replications. The data were processed by analysis of variance and if there was an effect of treatment, Duncan's further test was carried out. The results showed that powdered goat's milk made traditionally using the evaporation method using a pan with the addition of paste/fruit juice (dragon fruit, strawberries and oranges) had an effect on the chemical and sensory characteristics of powdered goat's milk. The protein content, crude fiber and degree of acidity of powdered goat's milk (control) were lower than powdered goat's milk with the addition of paste/fruit juice, but the fat content of powdered goat's milk (control) was higher than powdered goat's milk with the addition of paste/fruit juice. The protein, fat, crude fiber and acidity levels of powdered goat's milk with the addition of fruit juice paste were respectively 13.24 – 14.52%, 21.80 – 23.97%, 1.33 – 1.92%, 0 .83 – 1.42%. The viscosity of powdered goat's milk with the addition of paste/fruit juice (2-03 – 2.41cp) was greater than the control (1.58cp). The panelists' perception of powdered goat's milk with the addition of dragon fruit paste and orange juice was better than strawberry paste.
Sensory Characteristics of Meat Sausage Products with Modified Cassava Flour as Filler Surfiana, Surfiana; Wirawati, Chandra Utami; Nirmagustina, Dwi Eva
Jurnal Penelitian Pendidikan IPA Vol 10 No 7 (2024): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i7.8245

Abstract

The use of modified cassava starch and flour in this study aims to obtain the optimal concentration of modified cassava starch and flour ratio in meat sausage emulsion type products and characterize organoleptic properties in meat sausage emulsion type products using modified cassava starch and flour as fillers. The ingredients used are modified cassava starch and flour, beef obtained from the Son Haji Sonny Bandar Lampung slaughterhouse, chicken meat from PT. Ciomas Adisatwa Lampung, sausage sleeves, and seasonings used in making beef sausages. The treatment given is a ratio of starch:modified cassava flour with a ratio of 90:10; 80:20; 70:30; and 60:40. The sensory test results showed that the most preferred sensory characteristics of sausages were sausages with a modified 80:20 starch:cassava flour ratio treatment for the sensory characteristics of sausage taste and texture. As for color sensory characteristics at a ratio of 60:40; and for aroma sensory characteristics at a ratio of 70:30. From the sensory characteristics that are closer to the quality characteristics of sausages are texture and taste, it can be concluded that the most preferred sausage is sausage with the addition of starch and modified cassava flour in a ratio of 80: 20.
Co-Authors Beni Hidayat Chandra Utami Wirawati Handayani, Sri Hertini Rani Kartika, Tamara Eggy Khoerunnisa, Tiara Kurnia Khoirunnisa, Aziza Kurnia Khoerunnisa, Tiara Kusmaria Kusmaria, Kusmaria Latifah, Izza Fitri Liana Verdini Noer, Irmayani Nurrizky, Hafiz Aulia Oktaf Rina Surfiana Surfiana Widia Astuti WINARTO Wirawati, Candra Utami Wirawati, Chandra Utamai zukryandry, zukryandry Zulfahmi Zulfahmi