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All Journal Jurnal Riset Agribisnis dan Peternakan Surya Abdimas Surya Agritama: Jurnal Ilmu Pertanian dan Peternakan
Roisu Eny Mudawaroch
Universitas Muhammadiyah Purworejo, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Social Sciences Veterinary Other

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Journal : Jurnal Riset Agribisnis dan Peternakan

 1 
Pengaruh Tingkat Pengetahuan Dan Persepsi Diri Terhadap Keputusan Membeli Makanan Bergizi Bagi Mahasiswa Roisu Eny Mudawaroch
Jurnal Riset Agribisnis dan Peternakan Vol. 4 No. 2 (2019)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (266.01 KB) | DOI: 10.37729/jrap.v4i2.120

Abstract

This study aims to determine how much the relationship of knowledge about nutrition to the decision to buy nutritious food and self-perception of the decision to buy nutritious food. The method in this research is descriptive quantitative research method. Respondents in this study were students of the Faculty of Agriculture, University of Muhammadiyah Purworejo levels I and II, totaling 90 respondents. The data collection of this study used a questionnaire method. The scale used in this study is a Likert scale. The test is a description, multiple linear, and F test. The results of this study indicate that the majority of samples were female, amounting to 52.2% with the largest number aged 19 years at 41.1%. Most respondents live with their parents, which is 64.4%. Most respondents get a monthly allowance of 255-500 thousand rupiahs, which is 42.2 percent. Costs incurred to buy monthly food amounted to 255-500 thousand rupiahs, amounting to 47.8 percent. A validity test conducted on three variables shows all data is valid. Linear regression test showed a positive relationship with the regression equation model, namely: Y = 9.93 + 0.272X1 + 0.121X2. F test results showed significant results, which means self-perception and knowledge about nutrition proved to have a significant effect on the decision to consume nutritious food. The conclusions in this study are 1) knowledge about nutrition has a significant influence on the decision to buy nutritious food, 2) self-perception of the influence of a significant effect on the decision to buy nutritious food and 3) knowledge about nutrition and self-perception has a significant influence simultaneously on the decision to buy nutritious food.
Perubahan Warna Sosis Ayam Fermentasi Dengan Penambahan Nitrit dan Lactobacillus fermentum BR 17 Roisu Eny Mudawaroch; Setiyono Setiyono; Lies Mira Yusiati; Edi Suryanto
Jurnal Riset Agribisnis dan Peternakan Vol. 3 No. 2 (2018)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.194 KB)

Abstract

The purpose of this study was to determine the color change of fermented chicken sausage with the addition of nitrite and Lactobacillus fermentum BR 17. The treatment in this study was fermented chicken sausage with additives: nitrite, Lactobacillus fermentum BR 17, and Lactobacillus fermentum BR 17 + nitrite. The parameters observed in this study were color intensity and color appearance of fermented chicken sausage. This study uses a Split Plot Design with the main plot of nitrite and Lactobacillus fermentum BR 17 and an old plot of manufacture. The results of the study were additives in fermented chicken sausage which had no significant effect on the value of b * (yellowish). The value of b * in Nitrit fermented chicken sausage, Lactobacillus fermentum BR 17, and Lactobacillus fermentum BR 17 + nitrite were 7.19; 6.74; and 7.09. The length of time for fermented chicken sausage production has a very significant effect on the b * value. The fermented chicken sausage b * value at the beginning was 7.59 and decreased to 6.13 at the end of manufacture. The results of the analysis of the additives in fermented chicken sausage have a very significant effect on the value of a * (redness). A * values ​​in nitrite fermented chicken sausage, Lactobacillus fermentum BR 17, and Lactobacillus fermentum BR 17 + nitrite respectively 5.29; 4.99; and 4.51. The results of a variety of analyzes on the duration of making fermented chicken sausage gave a very significant effect on the value of a *. The a * fermented chicken sausage value at the beginning was 4.97 and rose to 5.25 on the 3rd day of fermentation and then decreased during drying to 4.43 at the end of manufacture. The results of the analysis of the additives in fermented chicken sausage have a very significant effect on the L * value (brightness). L * value in nitrite fermented chicken sausage, Lactobacillus fermentum BR 17, and Lactobacillus fermentum BR 17 + nitrite respectively 38.50; 43.71; and 39.84. The results of the analysis of variance in the duration of manufacture of fermented chicken sausage have a very significant effect on the value of L * (brightness). The value of L * fermented chicken sausage at the beginning was 54.05 and decreased to 29.54 at the end of manufacture. The color of fermented sausage with nitrite and Lactobacillus fermentum BR 17 and the different preparation times showed the difference between the additive used and the length of time to make fermented sausage. The conclusion of this research is that the additive used does not affect the value of *b and has a very significant effect on the value of * a and * L. the time for making fermented chicken sausage has a significant effect on the value of * b and a very significant effect on the value of a * and * L. The appearance of fermented chicken sausage shows the difference as well as the
Co-Authors Arif Adnan Arip Sanjaya Edi Suryanto Faruq Iskandar Hamid Hidayat Hanung Dhidhik Arifin Lies Mira Yusiati Sapto Pamungkas Setiyono Setiyono Uswatun Hasanah Wibawanti, Jeki Mediantari Wahyu Zulfanita Zulfanita