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Persepsi dan Preferensi Petani terhadap Karakter Varietas Unggul Padi Gogo di Kabupaten Boyolali, Jawa Tengah Dewi Sahara; Chanifah Chanifah; Elly Kurniyati; Budi Hartoyo
JURNAL PANGAN Vol. 30 No. 3 (2021): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v30i3.535

Perluasan tanam padi saat ini di lahan sawah non irigasi dengan varietas unggul baru (VUB) padi gogo. Penelitian bertujuan untuk mengetahui persepsi petani terhadap karakter tanaman, karakter beras dan karakter nasi, serta mengetahui preferensi petani terhadap karakter nasi VUB padi gogo. Penelitian dilaksanakan di Desa Tegalgiri, Kecamatan Nogosari, Kabupaten Boyolali pada bulan April–Juli 2020 dengan metode survei kepada petani yang menanam padi gogo varietas Rindang 1, Rindang 2, Inpago 10, Inpago 12 dan Ciherang. Data dianalisis secara deskriptif dengan nilai rata-rata, teknik skoring dengan Perceptual Mapping dan nilai persentase. Hasil penelitian menunjukkan petani memiliki persepsi yang baik terhadap karakter tanaman pada varietas Inpago 12 karena mempunyai produktivitas tertinggi (5,81 ton/ha GKG), terhadap karakter beras pada varietas Rindang 1 dan Inpago 12, terhadap karakter nasi pada varietas Rindang 2, Inpago 10 dan Ciherang. Preferensi petani terhadap karakter nasi VUB padi gogo tertinggi diperoleh pada varietas Rindang 2 (96,7 persen) karena memiliki rasa nasi yang lebih manis dan tekstur nasi pulen. Oleh karena itu untuk mengembangkan varietas padi gogo perlu memerhatikan produktivitas tanaman, warna dan ukuran beras serta rasa dan tekstur nasi.

Pemanfaatan Teknologi Ozon Sebagai Green Technology pada Penanganan Hasil Pertanian Budi Hartoyo; Yasmin Aulia Rachma
Jurnal Agrifoodtech Vol. 1 No. 2 (2022): Desember : Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Food and agricultural products are perishable, so they have the potential to experience losses, both in quality and quantity during the post-harvest process and processing due to physiological changes in the form of physical, chemical and microbiological. As an effort to reduce losses during post-harvest and physiological changes, it is necessary to apply appropriate technology (appropriate technology). The application of ozone technology in the handling of fruits, vegetables and fishery products has good prospects because it is felt to be safe and effective. Ozone (O3) has the main function, namely as an oxidizer and disinfectant or a combination of these two functions. The high oxidation potential of ozone can be used to kill bacteria (sterilization process), remove color (decolorization process), remove odors (deodorization process), and decompose organic compounds (degradation process). The treatment of ozonized water in the storage of food products and agricultural products does not damage their nutritional content, because the ozone content itself will be lost by evaporation. If ozone is exposed to sunlight it will break down into oxygen compounds again. Utilization of ozone technology is widely used to reduce contamination and extend the shelf life of fresh fruit, vegetables and fishery products. This paper examines and synthesizes several research results related to the use of ozone for fruits, vegetables and other agricultural commodities during the postharvest process and handling of agricultural products.

Perbaikan Mutu Gizi Bahan Pangan Melalui Biofortifikasi Kandungan Mineral Improving the Nutritional Quality of Food Ingredients Through Biofortification of Mineral Content Budi Hartoyo
Jurnal Agrifoodtech Vol. 1 No. 1 (2022): Juni: Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/agrifoodtech.v1i1.53

Kekurangan gizi merupakan permasalahan serius, sekitar 30% penduduk dunia termasuk Indonesia, terutama anak-anak, berisiko menderita kekurangan gizi Zn. Kekurangan gizi Zn juga menjadi salah satu faktor kekerdilan (stunting) yang prevalensinya cukup besar dan merata di Indonesia. Demikian pula masalah anemia karena kekurangan asupan zat gizi mikro terutama zat besi. Beras adalah makanan pokok sebagian besar penduduk di Indonesia. Sebagai pangan utama, beras diketahui memiliki nilai gizi mikro yang tidak memadai sehingga berpotensi menimbulkan kekurangan gizi bagi konsumen. Biofortifikasi merupakan salah satu inovasi dalam meningkatkan mutu gizi beras. Keuntungan biofortifikasi antara lain : (1) dapat dikembangkan pada bahan makanan pokok, (2) lebih murah dan menguntungkan dari aspek budidaya karena benih yang sudah melalui proses fortifikasi akan terikut pada generasi selanjutnya, (3) bermanfaat bagi masyarakat konsumen rawan gizi. Kandungan mineral penting seperti Fe (besi) dan Zn (seng) pada beras dapat ditingkatkan melalui biofortifikasi menjadi beras kaya Fe atau Zn. Beras kaya gizi mineral hasil biofortifikasi dapat dimanfaatkan dan dikembangkan Pemerintah guna menanggulangi masalah gizi pada masyarakat, terutama dari golongan ekonomi lemah.

Pemanfaatan Teknologi Ozon Sebagai Green Technology pada Penanganan Hasil Pertanian Budi Hartoyo; Rachma, Yasmin Aulia
Jurnal Agrifoodtech Vol. 1 No. 2 (2022): Desember : Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/agrifoodtech.v1i2.328

Food and agricultural products are perishable, so they have the potential to experience losses, both in quality and quantity during the post-harvest process and processing due to physiological changes in the form of physical, chemical and microbiological. As an effort to reduce losses during post-harvest and physiological changes, it is necessary to apply appropriate technology (appropriate technology). The application of ozone technology in the handling of fruits, vegetables and fishery products has good prospects because it is felt to be safe and effective. Ozone (O3) has the main function, namely as an oxidizer and disinfectant or a combination of these two functions. The high oxidation potential of ozone can be used to kill bacteria (sterilization process), remove color (decolorization process), remove odors (deodorization process), and decompose organic compounds (degradation process). The treatment of ozonized water in the storage of food products and agricultural products does not damage their nutritional content, because the ozone content itself will be lost by evaporation. If ozone is exposed to sunlight it will break down into oxygen compounds again. Utilization of ozone technology is widely used to reduce contamination and extend the shelf life of fresh fruit, vegetables and fishery products. This paper examines and synthesizes several research results related to the use of ozone for fruits, vegetables and other agricultural commodities during the postharvest process and handling of agricultural products.

Potensi Pengemas Ramah Lingkungan Untuk Mempertahankan Mutu Dan Keamanan Pangan Budi Hartoyo
Jurnal Agrifoodtech Vol. 2 No. 1 (2023): Juni : Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/agrifoodtech.v2i1.1560

Food ingredients in general are very sensitive and easily experience quality degradation due to environmental, chemical, biochemical, microbiological, oxygen, water, light and temperature factors. To prevent this damage, the food product is packaged with plastic packaging material. Until now, plastic polymers are the most widely used packaging materials. In Indonesia, the use of plastic packaging materials by the food industry and other food business actors as food packaging has occupied a portion of 80% and 55%. This will of course result in danger to the environment. Packaging with edible coating/film is a relatively new food preservation technique. Research on coating food products with edible coating/film has been widely carried out and has been proven to extend the shelf life and improve the quality of food products. The safest, most potential and most widely researched polymer material for edible coating/film is a renewable organic material based on starch. Starch is a type of polysaccharide from plants that is abundantly available in nature, is biodegradable, easy to obtain and cheap. Edible packaging made from organic materials has the opportunity to be developed to meet the needs of safe packaging for consumers and support sustainable agriculture and realize the Sustainable Development Goals (SDG's), considering that there is an abundance of edible packaging materials in Indonesia that have not been utilized optimally. The application of environmentally friendly edible packaging is expected to provide very significant benefits in the development of food technology, namely aspects of maintaining quality, both in terms of nutritional value and food safety, extending product shelf life and being able to increase the added value of the materials that make up edible packaging.

Karakteristik Sensori Kopi Robusta Berdasarkan Tingkat Kematangan Buah Budi Hartoyo
Jurnal Agrifoodtech Vol. 2 No. 2 (2023): Desember: Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/agrifoodtech.v2i2.1564

Coffee is one of the leading commodities in the plantation subsector in Indonesia which can compete in quality globally, so coffee has a strategic role in the national economy. Until now, coffee demand shows a positive trend, not only domestic demand but also global demand, which is increasing at a rate of 14% increase in coffee consumption every year. Coffee is an agricultural product that relies on quality and taste aspects. The quality and taste of coffee is influenced by many factors, one of which is the level of ripeness of the fruit at harvest time. Improper harvesting will affect the quality and taste of the coffee, for this reason it is necessary to test the sensory characteristics of Robusta Coffee based on the level of fruit ripeness. The research used a Completely Randomized Design (CRD) with three (3) treatments based on the composition of fruit maturity levels, namely 95% red fruit + 5% green fruit (M1); 85% red fruit + 15% green fruit (M2); and 75% red fruit + 25% green fruit (M3). The testing method used is a cupping test which follows SCA (Specialty Coffee Association) rules with 20 semi-trained panelists. Based on the Robusta coffee cupping test, the highest total score of 78.86 was obtained from a composition of 95% red fruit + 5% green fruit (M1), followed by a composition of 85% red fruit + 15% green fruit (M2) with a total score of 77.57. , and the lowest in the composition of 75% red fruit + 25% green fruit (M3) with a total score of 71.38. The results of the panelists' assessment of Robusta coffee at various maturity level compositions are still not included in specialty coffee.

Determination Purchase Intention and Purchase Decision: Brand Image and Promotion Analysis (Marketing Management Literature Review) Hidayat, Rahmadani; Menhard, Menhard; Chintya Ones Charli; Ariyanto Masnum; Budi Hartoyo
Dinasti International Journal of Economics, Finance & Accounting Vol. 4 No. 1 (2023): Dinasti International Journal of Economics, Finance & Accounting (March-April 2
Publisher : Dinasti Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/dijefa.v4i1.1749

This literature survey article discusses the impact of brand image and advertising on purchase intent and decision making with the aim of generating research hypotheses about the effects between variables that can be used in further research. The method of writing this literature review is a library research method derived from online media such as Google Scholar, Mendeley, and other online media. The results of this literature search are: 1) Brand image influences purchase intention. 2) Advertising influences purchase intent. 3) Brand image influences purchasing decisions. 4) Advertising influences purchasing decisions. 5) Purchase intent influences purchase decisions. It is hoped that future researchers will be able to add or study other variables that influence interest and purchase decisions, such as price, product quality, service quality, brand ambassadors, and trust.

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