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All Journal MEDIA KONSERVASI Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan Jurnal Ilmiah Kedokteran Wijaya Kusuma RABIT: Jurnal Teknologi dan Sistem Informasi Univrab Analitika : Jurnal Magister Psikologi UMA Jurnal Penelitian Pendidikan IPA (JPPIPA) BAREKENG: Jurnal Ilmu Matematika dan Terapan IJEBD (International Journal Of Entrepreneurship And Business Development) Dinamisia: Jurnal Pengabdian Kepada Masyarakat JurTI (JURNAL TEKNOLOGI INFORMASI) Psychopolytan (Jurnal Psikologi) Jurnal Ilmu Perilaku Management Studies and Entrepreneurship Journal (MSEJ) JIIP (Jurnal Ilmiah Ilmu Pendidikan) Jurnal Pengabdian kepada Masyarakat Nusantara Humanism : Jurnal Pengabdian Masyarakat Psikobuletin: Buletin Ilmiah Psikologi Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Jurnal Pengabdian Masyarakat Indonesia Fruitset Sains : Jurnal Pertanian Agroteknologi NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Jurnal Andalas: Rekayasa dan Penerapan Teknologi Kegiatan Positif : Jurnal Hasil Karya Pengabdian Masyarakat ISCO Jurnal Pengabdian Masyarakat Liberosis: Jurnal Psikologi dan Bimbingan Konseling Policy Brief Pertanian, Kelautan, dan Biosains Tropika JGSD : Jurnal Guru Sekolah Dasar Botani: Publikasi Ilmu Tanaman dan Agribisnis
Tri Rahayuningsih
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PENGARUH PENGUSANGAN CEPAT DENGAN PERENDAMAN ETANOL TERHADAP VIABILITAS DAN VIGOR BEBERAPA BENIH PADI (Oryza sativa L.) Rahayuningsih, Tri; Suryanto, Agus; Sulistyaningrum, Dyah Erlina
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 12 No. 2 (2024): June: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/fruitset.v12i2.5268

Abstract

The availability of quality seeds is important in plant cultivation, so quality seeds must be available when farmers need them. Quality seeds must be able to be stored for a long time. Rapid aging by soaking in 95% ethanol for 5 minutes can estimate the shelf life of the seeds. The rice seeds treated with rapid aging are the Inpari 45 (V1), Sunggal (V2), Memberamo (V3) and Ciherang (V4) varieties. From the results of analysis of various observation parameters, Germination Power (DB), Maximum Growth Potential (PTM) and Growth Simultaneity (KST) differ very significantly (1%). Of the four varieties, after the seeds were soaked in 95% ethanol for 5 minutes DB, PTM and KST decreased very drastically. The order of varieties based on the level of seed viability and vigor, from high to low, is Inpari 45 (V1), Memberamo (V3) Sunggal (V2) and Ciherang (V4). The Inpari 45 (V1) variety has the highest germination capacity (DB), namely 39%, while the Ciherang variety (V4) has the lowest germination capacity (DB), namely 15.67%. From these results, it is suspected that the seeds of the Inpari 45 (V1) variety can be stored longer than the other three varieties. Apart from being controlled by environmental factors, seed viability and vigor are also influenced by genetic factors.
Sorghum Sticks (Sorghum bicolor) with Added Protein Source: Dumbo Catfish Meal (Clarias gariepinus) Rahardiantoro, Ryan; Noerhartati, Endang; Rahayuningsih, Tri
IJEBD (International Journal of Entrepreneurship and Business Development) Vol 6 No 5 (2023): September 2023
Publisher : LPPM of NAROTAMA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29138/ijebd.v6i5.2452

Abstract

Purpose: The study aims to determine the combination of selected treatments in the proportion of sorghum flour: wheat and the amount of dumbo catfish meal and the financial feasibility of the sorghum stick business. Design/methodology/approach: The study used a Group Randomized Design (RAK) factorial pattern with factor (P) proportion of sorghum flour: wheat (P1 = 25:75, P2 = 50:50, and P3 = 75:25) and factor (K) concentration of dumbo catfish meal (K1 = 20% and K2 = 30%), with three repeats. Observations in the study include analysis of protein, fat, water, ash, total and carbohydrate levels, yield tests, developmental tests, and organoleptic tests, including preferences for colour, aroma, taste, crispness, and texture. Data processing of protein, fat, water, ash, carbohydrate, yield, and growth values is analyzed using fingerprints (ANOVA). If there is a fundamental difference, it will be continued with the Duncan test with a confidence level of 95%. Organoleptic test data uses the Friedman test. Alternative selection is done to determine the selected treatment using the Expected Value method. The Weight test method is carried out to determine the importance of the weight of each parameter. The financial feasibility of the sorghum stick business in this study uses the BEP (Break Even Point), NPV (Net Present Value), IRR (Internal Rate of Return), and PP (Payback Period) methods. Findings: Based on the study's results, the P1K2 treatment (proportion of sorghum flour: wheat flour 40:60 and dumbo catfish flour concentration 30%) became the selected treatment with an expectation value of 8.20. This treatment yields 74.92%, water content 12.59%, ash content 3.65%, protein content 8.99%, fat content 19.49%, carbohydrate content 55.28%, and development power 95.58%. It has a total percentage of liking for colour 96.7%, aroma 94.5%, taste 88.9%, and texture 98.9%. The results of the financial analysis of sorghum sticks are worthy of development, with BEP parameters of 20,623 packs equivalent to IDR 408,294,154.00, NPV of IDR 116,980,531.71, IRR reaching 17.79%, PP 3 years 3 months. Research limitations/implications: This research is specifically for the development of a sorghum stick product entrepreneurial with Added Protein Source: Dumbo Catfish Meal (Clarias gariepinus) Practical implications: The development of sorghum-based entrepreneurship products must continue to be promoted to continue to support food security
Production of Dry Cakes (Cookies) Based on a Combination Between Millets Flour with Wheat Mujianto; Rahayuningsih, Tri; Noerhartati, Endang; Ramadhan, Galang
Jurnal Penelitian Pendidikan IPA Vol 9 No 12 (2023): December
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i12.5943

Abstract

The perfect diet to achieve sustainable nutrition, health, and well-being goals requires information on the quality of food sources Millet (Panicum miliaceum L.) also has an energy value comparable to that of staple cereals, and more significant health benefits due to its high fiber, minerals, vitamins, macro and micronutrients, and phytochemical compounds that are useful for chronic disorders. This research aims to analyze the production of dry cakes (Cookies) based on a combination of millet flour with wheat. This study used a Factorial Randomized Block Design with 3 (three) factors each with 2 (two) levels, repeated 2 (two) times, namely: Factors of Wheat Flour (TT), namely: TT1 = 250 gram and TT2 = 350gram, Millet flour factor (TM), namely: TM1 = 250 gram and TM2 150 gram. Refined Sugar Factor (GH): GH1 = 100 grams and GH2 = 1 gram.  A protein content of 8.29%, a fat content of 24.42%, a crude fiber content of 1.766%, an ash content of 1.75%, and a preference level above scale 3 (like) is obtained by optimizing the cookie-making process by replacing wheat flour with millet flour. Additionally, one gram of sucrose sugar is added.
Co-Authors - Andasuryani Abdul Halim Achwan, Muhammad Agus Suryanto Agus Suryanto Agustin, Nadilah Akbar, Fijay Amatul Firdausa Nasa ANIP FEBTRIKO Anip Febtriko Anip Febtriko, Anip Anip, Anip Febtriko Armen Danur Arzyana Sunkar Ayu Fitriyah Ayuba Olaniyi Jibril Azizah, Lania Nur Basuki Widodo Chairul Imron, Chairul Cikita Aidha Putri Dendy Eta Mirlana Diana Puspitasari Dieky Adzkiya Diny Amenike Dwi Puspasari Dyah Erlina Sulistyaningrum Dyah Erlina Sulistyaningrum Egha Febrianingsih Emrinaldi Nur DP Endang Koestati Sri Harini Muntasib Endang Nur Hartati Endang Retno W Endang Retno Wedowati Eva Rachmawati Fahmy, Rahmi Fanani, Muhamad Fiko Aditya Saputra Firman Aziz Bagus Ariyanto Fitria Rahmi Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Guslendra Guslendra Harini, EKS Hasri Awal Haznaz Dhiya Ulhaq Z.N. Helyuza Ridwan Hikmah, Ziyadatul Indra Agustanugraha Pramadi Iriantini, Dwi Bhakti Izzanil Hidayati Jadid, Anwarul Kurnia AR, Harlan Laila Isrona lala septiyani sembiring, lala septiyani Liliyana Sari Luciana Luthan Mafaza Mafaza Marina Revitriani Marina Revitriani Masfufatun Masfufatun Meifal Rusli Meri Susanti Mohammad Achwan Muharijanto, Rijono Eko Mujianto Muthiah, Jadda Nabihah, Qurrotu Aini Nelia Afriyeni Nike Vinda Feriyani Nila Anggreiny Nooryanto, Fista Herry Noviardi, Refli Novita Indrawati Nur Kumala Indahsari, Nur Kumala Nurmawati, Anita Pamela, Eirene Juwita Ningtyas Rahardiantoro, Ryan Rahayu, Wiji Ramadhan, Galang Rani Armalita Resti Meilani Rettagung Diana Ria Fajar Nurhastuti Rinekso Soekmadi Rini Sovia Romdhoni, Aldi Noor Ridho Rozi Sastra Purna Salsabila, Syifa Khansa Septi Mayang Sarry Shierly Luthfia Shalsa Siska Oktari Sunarso Sunarso Suryadi Suryadi Suryadi Sylvia Dewiriza Tri Andayani Yantri Maputra Yoga Yuniadi Yosea Kurnianto Yuwono, Amrih