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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Keteknikan Pertanian JURNAL RISET AKUNTANSI GOING CONCERN agriTECH Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) INSIST (International Series on Interdisciplinary Research) Jurnal Teknologi Hasil Pertanian Teknologi dan Industri Pertanian Indonesia

Sigit Prabawa

Unknown Affiliation

Author-ID : 343560

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Other

Published : 9 Documents Claim Missing Document

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PENGARUH SISTEM PENGENDALIAN INTERN DAN AKUNTABILITAS PENGELOLAAN KEUANGAN DAERAH TERHADAP GOOD GOVERNANCE (STUDI EMPIRIS DI KABUPATEN MINAHASA) Prabawa, Sigit; Karamoy, Herman; Mawikere, Lidia
GOING CONCERN : JURNAL RISET AKUNTANSI Vol 15, No 2 (2020)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32400/gc.15.2.28232.2020

The reform era demands that governments run governance by being based on good governance. This research aims to prove empirically the influence of internal control system implementation and accountability of regional financial management to the efforts to realize good governance in Minahasa district. The type of research used is quantitative research with a descriptive approach. The population in this study was 211 Echelon III in 33 SKPD in Minahasa District as well as sample selection using purposive sampling technique. Data collection is conducted by spreading questionnaires on 65 respondents in 32 SKPD. Data is processed using SPSS program version 25. Data analysis methods use multiple linear regression analyses and t tests to partially test hypotheses. The results showed that 1) the internal control system has a positive and significant effect on the efforts to realize good governance. 2) Accountability of regional financial management has no positive and significant effect on the efforts to realize good governance.

KAJIAN EKSTRAK DAUN RANDU (CEIBA PENTANDRA L.) SEBAGAI BAHAN EDIBLE COATING TERHADAP SIFAT FISIK DAN KIMIA BUAH TOMAT SELAMA PENYIMPANAN Mahfudin Mahfudin; Sigit Prabawa; Cicih Sugianti
Teknotan: Jurnal Industri Teknologi Pertanian Vol 10, No 1 (2016): TEKNOTAN, Agustus 2016
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (563.225 KB)

Salah satu penanganan pascapanen yang dapat menghambat proses transpirasi dan respirasi buah yaitu edible coating. Penambahan konsentrasi gliserol berfungsi sebagai penambah sifat plastik pada larutan daun randu. Kombinasi suhu pencelupan digunakan untuk dapat melapisi buah secara merata. Penelitian ini bertujuan untuk mengetahui pengaruh edible coating ekstrak daun randu terhadap perubahan sifat fisik dan kimia buah tomat selama penyimpanan suhu ruang. Hasil penelitian menunjukkan berdasarkan uji analisis sidik ragam perlakuan berpengaruh terhadap parameter kekerasan, susut bobot, kadar air dan PH. Uji lanjut BNT pada hari ke-18, perlakuan konsentrasi gliserol 5% dan suhu pencelupan 60 oC dapat menghambat kekerasan buah 2,12 N, perlakuan konsentrasi gliserol 5% dan suhu pencelupan 60 oC dapat menekan susut bobot sebesar 6,24 %, perlakuan konsentrasi gliserol 5% dan suhu pencelupan 50 oC dapat mempertahankan kadar air buah sebesar 95,94%, dan perlakuan konsentrasi gliserol 3% dan suhu pencelupan 40 oC dapat mempertahankan PH sebesar 4,16. Sehingga pada penelitian ini perlakuan konsentrasi gliserol 5% dan suhu pencelupan 60 oC dipilih sebagai perlakuan terbaik karena dapat mempertahankan kualitas buah dengan baik sampai hari ke-18 penyimpanan.Kata kunci: tomat, gliserol, suhu pencelupan, edible coating.

Produksi Biodiesel dari Transesterifikasi Minyak Jelantah dengan Bantuan Gelombang Mikro: Pengaruh Intensitas Daya dan Waktu Reaksi terhadap Rendemen dan Karakteristik Biodiesel Agus Haryanto; Ully Silviana; Sugeng Triyono; Sigit Prabawa
agriTECH Vol 35, No 2 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this research was to study the effect of power intensity and reaction time on the yield and the characteristic using an erlenmeyer glass heated in a microwave oven with power capacity of 399 watt and frequency of 2,450 arrangements was used in this experiment. Treatment consisted of two factors, namely power intensity and reaction time. The power intensity included three levels (30, 50, and 70%). Similarly did for the reaction time (30, 60, and 120 cooking oil to methanol). Parameters to be analyzed included biodiesel yield, acid number, density, and viscosity of = 1%. The results showed that both microwave power intensity and reaction time and their interaction had no effect on the viscosity, acid number and density of produced biodiesel. Biodiesel produced has acid number of 2.98 to 4.20 mgKOH/g, density of 0.87 to 0.88 g/mL, and viscosity of 1.9 to 2 cSt. Microwave power intensity and reaction time andtime of 30 seconds was adequate for microwave-assisted biodiesel synthesis with an average yield reaching 91.1%.ABSTRAKTujuan penelitian ini adalah mempelajari pengaruh intensitas daya dan waktu reaksi terhadap rendemen dan karakteristik biodisel dari minyak jelantah yang dihasilkan melalui reaksi transesterifikasi yang dibantu dengan pemberian gelombang mikro (microwave). Minyak jelantah diperoleh dari pabrik kerupuk yang berlokasi di Sukarame, Bandar Lampung. Reaksi pembuatan biodiesel dilakukan menggunakan gelas erlenmeyer yang dipanaskan di dalam oven microwave berdaya 399 watt dan frekuensi 2.450 MHz yang telah dilengkapi dengan pengaduk listrik berkecepatan 1446 RPM. Penelitian menggunakan rancangan acak faktorial dengan dua faktor. Kedua faktor adalah intensitas daya gelombang mikro dengan tiga taraf [(30, 50, dan 70%) dan waktu reaksi, juga dengan tiga taraf (30, 60, dan 120 detik). Setiap kombinasi perlakuan dilakukan dengan tiga kali ulagan. Reaksi transesterifikasi dilakukan dengan 100ml minyak jelantah pada perbandingan molar minyak jelantah terhadap metanol 1:6. Parameter yang dianalisis meliputi rendemen, bilangan asam, massa jenis, dan viskositas biodiesel. Data dianalisis menggunakan ANOVA diikuti uji beda nyata terkecil (BNT) pada tingkat signifikansi = 5% dan = 1%. Hasil penelitian menunjukkan bahwa intensitas daya gelombang mikro dan waktu reaksi tidak berpengaruh terhadap bilangan asam, viskositas, dan massa jenis biodiesel. Biodiesel yang dihasilkan memiliki bilangan asam 2,98–4,20 mgKOH/g, massa jenis 0,87–0,88 g/mL, dan viskositas 1,9–2,0 cSt. Intensitas daya gelombang mikro dan waktu reaksi serta interaksinya berpengaruh nyata pada rendemen biodiesel. Dalam penelitian ini, tanpa memperhatikan intensitas daya gelombang mikro, waktu reaksi terbaik adalah 30 detik saat rendemen biodiesel rata-rata mencapai 91,1%.

The Setup Model Farm Machinery and Uquipment for Up Land Sugar Cane Industry Sigit Prabawa; Bambang Pramudya; Moeljarno Djojomartono; M.A Chozin
Jurnal Keteknikan Pertanian Vol. 14 No. 3 (2000): Buletin Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.014.3.%p

The objective of the research is to build the setup model of farmmachinery and equipment for zip land sugar cane indzlstry. From this model can be determined: (I) selection of farm machinery/equipment, (2)number farm machinery/equipment, and (3) optitnun? longevrty of ratoon.The result shows that the technolog?, consideration hus been the priniary consideration on farm tnachinery and eqztipnzent selection. The next is econonzy consideration. The attention for social and environment consideration is poor.

PRODUKSI BIOGAS DARI UMBI SINGKONG DENGAN KOTORAN SAPI SEBAGAI STARTER Ucok Hasiholan; Agus Haryanto; Sigit Prabawa
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 5, No 2 (2016)
Publisher : The University of Lampung

Biogas technology is easy to be implemented and has a lot of raw materials available in various forms such aslivestock waste, agricultural waste, industrial waste and the like which has high organic matter. This study aimedto determine the biogas production, biogas yield, hydraulic retention time, and the quality of biogas made fromcassava and cassava leaves with cow dung as a starter. The experiments were performed using a completelyrandomized design (CRD) with four treatments and four repetitions. Substrate composition of cassava leaves,cassava tubers, and cow dung is A (15: 0: 85), B (0:15:85), C (0:25:75), and D (0:35:65). Variance analysisperformed using SAS statistical program. The results showed that the composition of the substrate significantlyaffect the total production of biogas, but did not significantly affect the productivity of biogas. The highestproduction of biogas obtained from C treatment amounting to 6,995 ml. The average yield of biogas is 130.85mL/g TVS. Biogas produced from treatment C and D burn easily and leave a blue flame indicates adequate contentof CH4 in biogas as a fuel.Keywords:biogas, cassava, cowdung,yield

Chemical, Physical, and Sensory Characteristics of Simulation Chips Based Milkfish (Chanos chanos) and Kidney Beans Flour (Phaseolus Vulgaris L.) as a Protein Sources Snack Bara Yudhistira; Danang Eristanto; Sigit Prabawa
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 2 (2019): Vol. (11) No. 2, Oktober 2019
Publisher : Agricultural Faculty

Chips is one of the most popular snack foods in the community. Chips still have some drawbacks in terms of uniformity of size and made from one type of raw material only, so it has not been able to increase the nutritional value. Protein is needed for growth especially in children. It needs diversification of food products to meet protein needs for children. Based on high protein content of milkfish and kidney bean flour then used as raw material in making simulation chips. This research use Completely Randomized Design (CRD) with one factor that is variation of milkfish and kidney bean flour formulation. The data were analyzed by One Way Anova with 95% significance level. The results of research showed the best formulation on F2 (35% milkfish meat : 65% kidney bean flour). The result of chemical analysis on F2 is moisture 3,44 %wb, ash 3,84 %db, fat 23,22 %db, protein 23,01 %db, carbohydrate 51,01 %db, FFA 0,39 %db, total calories 5,30 kcal/g and crude fiber 4,40 %db. While physical analysis at F3 that is hardness 7,61 N and wholeness 96,74 %. While on sensory analysis the most preferred value is F2

Rice Supply Patterns in Kalimantan Selatan: Part of solution for regional food security Akbar, Arief RM; Wibowo, Alan Dwi; Rahmi, Alia; Prabawa, Sigit
International Series on Interdisciplinary Science and Technology Vol. 4 No. 1 (2019)
Publisher : Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/ins.v4i1.214

South Kalimantan is a largest rice producer in Kalimantan island. More than five years its rice met by their own production, moreover it has supplied to other area such as Kalimantan Tengah, Kalimantan Timur and Kalimantan Utara. In many studies, rice stocks play a critical role in determining the regional’s food security. In recent issues, rice stocks has a wide impact on an array of economic, political, societal stabilities. Unfortunately, most of the land in Kalimantan Selatan is classified as wetlands, where the land productivity is low. Therefore, this study analyzes rice supply patterns in Kalimantan Selatan in order to provide policies development toward rice self-sufficiency. This research is using system dynamics approach to explore the system which then develop any alternatives of rice policies. Eventually, this study provides evidences for the need to consider rice supply system in the regional’s food security policies.

PENGARUH WAKTU DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK TEH DAUN TIN (FICUS CARICA L.) Sari, Desti Kurnia; Affandi, Dian Rachmawanti; Prabawa, Sigit
Jurnal Teknologi Hasil Pertanian Vol 12, No 2 (2019): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Evaluasi Kualitas Sensoris dan Fisikokimia Mi Basah Sorgum (Sorghum bicolor L. Moench) sebagai Pangan Fungsional Prabawa, Sigit; Zoelnanda, Anisya; Anam, Choiroel; ., Samanhudi
Jurnal Teknologi Hasil Pertanian Vol 16, No 1 (2023): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i1.70730

Sorghum contains nutrients and has the potential to become functional food. The purpose of the research is to know sensory, physicochemistry, and it’s potency as functional food of noodle made from wheat flour substituted by sorghum flour from Numbu and Super 2 variety. The comparison of wheat and sorghum flour used in this research are 35:65; 50:50 ; and 65:35. This research used sorghum flour used to make the noodle comes from two different variety, Numbu and Super 2. Anova was used to analyze the difference between groups and DuncanMultiple Range test for within groups. Sensory analysis was done using 40 untrained panelists shows that there was significant difference based on formulation on the color, aroma, flavor, texture, elasticity, and overall parameters, but there was no difference based on sorgum variety. Noodle samples with higher proportion of sorghum has lower score. The highest sensory value was obtained by wet noodle made from 35% soghum fluor from Numbu variety. Wet noodle resulting from wheat flour and sorghum flour have elongation score range from 10.5833–40.0000%. Water content of the noodle samples range from 33.3731–38.4184%, ash content range from 0.4799–0.8670%, protein content range from 6.2080–8.1109%; fat content range from 1.1250–2.5684%; meanwhile carbohydrate contain range from 51.9081–57.1975%. The noodle has potential to be functional food product due to high antioxidant activity (84.32–89.12%) and the dietary fiber content (2.540–4.370%).

Co-Authors ., Samanhudi Agus Haryanto Alan Dwi Wibowo, Alan Dwi Alia Rahmi Arief RM Akbar, Arief RM Arrosyid, Fadlilah Bambang Pramudya Bambang Sigit Amanto Bara Yudhistira Bara Yudhistira, Bara Choiroel Anam Cicih Sugianti Danang Eristanto Dian Rachmawanti Affandi, Dian Rachmawanti Herman Karamoy Kawji Kawiji Lidia Mawikere M A Chozin Mahfudin Mahfudin Moeljarno Djojomartono Sari, Desti Kurnia Sugeng Triyono Ucok Hasiholan Ully Silviana Windi Atmaka, Windi Zoelnanda, Anisya

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