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All Journal Agrosains: Jurnal Penelitian Agronomi JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Fruitset Sains : Jurnal Pertanian Agroteknologi Proceedings Series on Physical & Formal Sciences AGRI-TEK : Jurnal Penelitian Ilmu-ilmu Eksakta Jurnal Ilmiah Media Agrosains
Dwi Ari Cahyani
Department Of Agrotechnology, Politeknik Banjarnegara
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Dentistry Education Electrical & Electronics Engineering Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Public Health Social Sciences

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Kompos Cair sebagai Alternatif Pupuk yang Ramah Lingkungan dalam Produksi Padi Siti Mudmainah; Dwi Ari Cahyani; Purwanto Purwanto
Agrosains : Jurnal Penelitian Agronomi Vol 21, No 1 (2019): Agrosains: Jurnal Penelitian Agronomi
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.159 KB) | DOI: 10.20961/agsjpa.v21i1.27972

Abstract

The development of cheap and easily applied organic fertilizer technology through extraction of fertilizers into liquid organic fertilizer has become one of the simple and inexpensive technological alternatives. The variety of raw materials for making liquid compost will certainly affect nutrient content and useful microbial content. This study was aimed to examine the effect of compost tea from various compost sources enriched with biological agents to improve the growth and yield of rice plants that are cultivated organically. This study used Randomized Complete Block Design with 10 treatments and repeated three times. The treatments tried included p0: control; p1:  liquid compost from cow compost; p2:  liquid compost from chicken coop compost; p3: liquid compost from mushroom waste; p4:  liquid compost from cow compost + Pseudomonas flouresence; p5:  liquid compost from compost chicken coop + Pseudomonas flouresence; p6:  liquid compost from waste mushroom + Pseudomonas flouresence; p7:  liquid compost from cow compost + Trichoderma harzianum; p8: compost tea from chicken coop compost + Trichoderma harzianum; p9:  liquid compost from waste of mushroom + Trichoderma harzianum. The variables observed included plant height, number of tillers, leaf greenness, leaf area, LAI, number of productive tillers, panicle length, number of seeds per panicle, percentage of filled grain, and grain yield. The results showed that the application of  liquid compost enriched with useful microorganisms had not shown its effect in increasing the growth and yield of Sintanur variety in organic cultivation. The highest yield were achieved in the treatment of liquid compost from baglog mushroom enriched with Trichoderma harzianum at 3.06 tons ha-1.
Kajian Analisa Usaha Sale Pisang Gulung di UD. Putra Roti Banjarnegara Magfira Shifa Amartasya; Dwi Ari Cahyani
Proceedings Series on Physical & Formal Sciences Vol. 2 (2021): Prosiding Seminar Nasional Fakultas Pertanian dan Perikanan
Publisher : UM Purwokerto Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (493.122 KB) | DOI: 10.30595/pspfs.v2i.199

Abstract

Banana sale is an alternative food that is processed by drying. Traditionally, sale processing is done by drying, but some are smoked first with firewood, but this smoking makes the quality of banana sale less good. The business analysis study in this study was to determine the extent to which the banana roll business was profitable, to determine the profit and loss and sustainability of the business managed by UD Putra Roti Banjarnegara. This research was conducted at UD Putra Roti. The location was chosen because UD Putra Roti is one of the most popular food businesses in Banjarnegara district. The research was conducted in October – December 2020. The data collected in the study were primary data and secondary data. The data collected was then analyzed using data analysis. Data analysis methods used, namely: gross income, net income, depreciation of equipment, BEP, RC Ratio, BC Ratio and ROI. Processing of sale banana rolls at UD Putra Roti includes procurement of raw materials, sorting, slicing, arranging, drying, rolling dried bananas, cutting rolls, standing, making dough rolls, frying, draining, and packaging. The results of the analysis show that the sale of banana rolls processing business carried out at UD. Putra Roti is feasible to do with an RC ratio > 1, which is 1.39. BC Ratio of 0.39 and 39% ROI The ROI obtained is 39%, which means that each capital is Rp. 100, obtained a profit of Rp. 39.
PENGARUH LAMA PERENDAMAN PADA PENGOLAHAN TEPUNG SALAK Dwi Ari Cahyani; Lukmanul Hakim
Jurnal Ilmiah Media Agrosains Vol 2 No 1 (2016): Edisi September
Publisher : Unit Penelitian dan Pengabdian Masyarakat (UP2M) Politeknik Banjarnegara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (49.152 KB)

Abstract

Salacca is one of the leading commodity products Banjarnegara. Bark flour processing is expected to increase the diversification of products processed bark. This research aims to study the processing of bark bark into flour with a variety of soaking and drying treatments with raw materials barking pondoh nglumut that are characteristic of the local district Banjarnegara. Research applying experimental research methods. The experimental design used was a completely randomized design with 3 replications. Further follow-up test was used to determine whether there is a real difference between the various treatments using DMRT. Results of DMRT done soaking solution of 1,5 g of sodium metabisulphite for 10 min weight of flour produced 64,33 g, soaking solution of sodium metabisulfite 2 g for 10 min weight of flour produced 65,20 g, 1 immersion solution of sodium metabisulfite g for 20 min weight of flour produced at 64,33 g.
PENINGKATAN PENERIMAAN KONSUMEN MELALUI FERMENTASI MENGGUNAKAN RAGI TAPE PADA PRODUKSI KOPI BIJI SALAK Lukmanul Hakim; Dwi Ari Cahyani
Jurnal Ilmiah Media Agrosains Vol 3 No 1 (2017): Edisi Oktober
Publisher : Unit Penelitian dan Pengabdian Masyarakat (UP2M) Politeknik Banjarnegara

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Abstract

Kopi biji salak diklaim memiliki banyak manfaat kesehatan. Namun perkembangan produk ini belum maksimal karena rasa dan aromanya yang belum mampu menandingi kopi pada umumnya. Penelitian ini bertujuan untuk melakukan peningkatan sifat sensoris kopi biji salak melalui proses fermentasi basah dengan penambahan ragi tape. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 3 variasi perlakuan dan uji sensoris dilakukan dengan menggunakan 23 orang panelis terhadap parameter rasa, aroma, warna, dan overall. Perlakuan yang diteliti yaitu sifat sensoris pada kopi biji salak (1) kontrol, (2) fermentasi basah spontan, dan (3) fermentasi basah dengan penambahan ragi tape 1% (b/b). Setiap perlakukan proses fermentasi dilakukan selama 1, 2, dan 3 hari. Penelitian dilaksanakan di laboratorium Pengolahan Hasil Pertanian Program Studi Agroteknologi Politeknik Banjarnegara pada bulan Juni 2015. Analisis data menggunakan Uji F dan apabila berbeda nyata dilanjutkan dengan DMRT (Duncan Multiple Range Test) pada taraf 5%. Proses fermentasi selama 1 hari dengan menggunakan penambahan ragi tape 1% diketahui secara umum (overall) mampu meningkatkan penerimaan konsumen terhadap kopi biji salak.
PENGARUH PEREBUSAN DAN PERENDAMAN PADA PROSES PENGOLAHAN TEPUNG BIJI DURIAN Dwi Ari Cahyani; Lukmanul Hakim
Jurnal Ilmiah Media Agrosains Vol 3 No 1 (2017): Edisi Oktober
Publisher : Unit Penelitian dan Pengabdian Masyarakat (UP2M) Politeknik Banjarnegara

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Abstract

Durian merupakan salah satu produk komoditas unggulan Kabupaten Banjarnegara. Pengolahan tepung biji durian diharapkan dapat memperbanyak diversifikasi produk olahan sekaligus pemanfaatan limbah biji yang tidak termanfaatkan. Penelitian ini bertujuan untuk mempelajari proses pengolahan biji durian menjadi tepung biji durian dengan variasi perlakuan perebusan dan perendaman garam dalam berbagai variasi. Penelitian menerapkan metode penelitian eksperimen. Bahan yang digunakan adalah biji durian lokal khas Banjarnegara dengan variasi perendaman menggunakan 10 g, 20 g dan 30 g garam dan perebusan 10, 20, 30 menit. Analisis data menggunakan One Way Annova. Hasil yang diperoleh menunjukan bahwa tepung biji durian paling banyak dihasilkan sebesar 211,5 g pada perlakuan tanpa perendaman dan penambahan garam sebesar 10 g dan terendah sebesar 167 g pada perlakuan perebusan selama 30 menit dan perendaman garam 20 g.
PENAMBAHAN BAHAN PERENDAM TERHADAP KANDUNGAN VITAMIN C SERBUK CABAI Dwi Ari Cahyani; Arum Asriyanti Suhastyo
Jurnal Ilmiah Media Agrosains Vol 6 No 2 (2020): Edisi Desember
Publisher : Unit Penelitian dan Pengabdian Masyarakat (UP2M) Politeknik Banjarnegara

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Abstract

Processing of chili powder is an alternative to overcome the abundance of chilies at harvest time. This is because of natural characteristics red chilies which are easily rotten and have short storage period. The process of making chili powder requires a drying process which can affect the vitamin C content in chilies. The research intend, to determine the effect of the soaking agent on the content of vitamin C and moisture content in chili powder. This study applies an experimental research method. The experimental design used was a Randomized Block Design (RBD) with 3 replications. Analysis of vitamin C content was carried out by using the iodometric titration method. Determination of water content of chili powder using the thermogravimetric method. The results of analysis, were used in further tests to determine whether there were significant differences between various treatments using the DMRT (Duncan Multiple Range Test). The results showed that the difference in the soaking ingredients used did not show any significant differences in the content of vitamin C and water content in the chili powder. The treatment of the soaking material variables and the length of soaking time did not affect the vitamin C content and moisture content of the resulting chili powder. Soaking ingredients and soaking time have not been able to maintain the vitamin C content and reduce the water content in the chili powder. Kata Kunci: cabai, kadar air, vitamin C Abstrak Pengolahan serbuk cabai merupakan salah satu alternatif mengatasi melimpahnya cabai pada saat panen raya. Hal ini merupakan karakteristik alami cabai merah yang mudah busuk dan memiliki umur simpan yang rendah. Proses pembuatan serbuk cabai membutuhkan proses pengeringan yang dapat mempengaruhi kandungan vitamin C yang ada dalam cabai. Penelitian ini bertujuan, untuk mengetahui pengaruh bahan perendam terhadap kandungan vitamin C dan kadar air yang terdapat dalam serbuk cabai. Penelitian ini menerapkan metode penelitian eksperimen. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan 3 ulangan. Analisis kandungan vitamin C dilakukan dengan metode titrasi iodometri. Penentuan kadar air serbuk cabai menggunakan metode termogravimetri. Hasil analisis, selanjutnya digunakan uji lanjutan untuk mengetahui ada tidaknya perbedaan yang nyata antar berbagai perlakuan dengan menggunakan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukan bahwa perbedaan bahan perendam yang digunakan tidak menunjukan adanya beda nyata terhadap kandungan vitamin C dan kadar air yang ada pada serbuk cabai. Perlakuan variabel bahan perendam dan lama waktu perendaman yang dilakukan tidak memberikan pengaruh terhadap kandungan vitamin C dan kadar air pada serbuk cabai yang dihasilkan. Bahan perendam dan lama perendaman belum mampu mempertahankan kandungan vitamin C dan menurunkan kadar air yang ada dalam serbuk cabai.
Penerapan Teknologi Pengolahan Singkong Menjadi Tepung Mocaf Sebagai Upaya Mendukung Desa Mandiri Mocaf Desa Pesangkalan Kabupaten Banjarnegara Sarno; Eko Apriliyanto; Dwi Ari Cahyani
JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Vol 3 No 3 (2022)
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v3i3.1071

Abstract

The Karunia Village of Pesangkalan Banjarnegara group is an industrial partner that has great cassava potential to be developed into mocaf flour. Limitations of technology, knowledge and skills are one of the problems faced. The aim of the activity is to help improve the welfare of cassava farmers through the application of appropriate technology, increase knowledge and skills about processing mocaf flour and its derivatives and strengthen startup development cooperation with competitiveness. The methods used are community education, training, and mentoring. The results of the activities are as follows; (a) application of appropriate technology in the form of Food Grade Dehydration machines, sieving machines, chopper machines, kneading machines and steam mocaf noodle machines, (b) flour products and mocaf noodles, (c) packaging innovations for mocaf noodle products, (d) standard documents mocaf processing operational procedures. The conclusion of the activity had an impact on increasing the knowledge and skills of cassava farmers by 85% from the previous condition, increasing the selling value of mocaf noodle products, and strengthening university cooperation with industrial partners.
SUBSTITUSI TEPUNG MOCAF TERHADAP MUTU KERUPUK BIJI DURIAN Dwi Ari Cahyani
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 10 No. 6 (2023): February: Ilmu Pertanian
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/fruitset.v10i6.3532

Abstract

Crackers are a food that is loved by people of various circles. The processing of crackers made from mocaf flour and durian seeds is expected to increase the economic value of cassava and durian seeds. The addition of mocaf flour in cracker processing is expected to produce crackers that have quality in accordance with SNI. This study aims to determine the relationship between the addition of mokaf flour and the boiling time of durian seeds to the moisture content, ash content, fat content and protein content contained in the durian seed crackers produced. The ingredients used in this study were mocaf flour and local durian seeds obtained in Banjarnegara regency. This study is an experimental study using RAL as many as 24 experimental units. The data obtained were analyzed using the BNT test ANOVA at a level of 5%. The results of the analysis showed a noticeable difference in the treatment of the components studied. The moisture content contained in the crackers produced is between 4.2% - 6.35%. Ash content of 0.154 % - 0.245 %. Fat content 0.42 % - 0.94%. Protein content of 2.9 % - 6.94 %. The quality of the crackers produced meets the required standards.
Pengaruh Penambahan Tepung Mokaf Tehadap Tingkat Kesukaan Konsumen Pada Kerupuk Biji Durian: The Effect of Adding Mokaf Flour on the Level of Consumer Favor on Durian Seed Crackers Dwi Ari Cahyani
JURNAL AGRI-TEK : Jurnal Penelitian Ilmu-Ilmu Eksakta Vol. 24 No. 1 (2023): JURNAL AGRI-TEK
Publisher : Universitas Merdeka Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33319/agtek.v24i1.128

Abstract

Crackers are a type of snack that is favored by consumers of all ages. Crackers can be consumed directly as a snack or as a side dish. One of the factors that determine the quality of crackers is the crispness. Durian is one of the many local fruits produced in Banjarnegara Regency. Durian consists of skin, flesh and seeds. When the durian season arrives, the seeds and skin of the durian become waste that is not utilized. The nutritional content of durian seeds which is quite a lot can be used as processed food that can be consumed by the community. Mocaf flour (Modified cassava flour) is a flour product derived from cassava which is processed using the principle of modifying cassava cells by fermentation. Based on the background of previous research results, it can be formulated the problem that underlies this research, namely how the right composition of durian seeds and mokaf flour and the length of time for boiling durian seeds to produce durian seed crackers are favored by consumers. This study aims to determine the level of consumer preference from the taste, color, texture and aroma of the durian seed crackers produced. This study used fresh durian seeds collected at durian sellers in the Sigaluh area, Banjarnegara Regency. The research was carried out at the Agricultural Product Processing Laboratory and Production Unit of the Banjarnegara Polytechnic Agroindustry Study Program. This study applies experimental research methods. The experimental design used was a completely randomized design with 3 replications. The hedonic test used 25 semi-trained panelists and the test results were analyzed using Anova. Furthermore, a follow-up test was used to determine whether there was a significant difference between the various treatments using the DMRT (Duncan Multiple Range Test) test. The results showed that the panelists preferred mokaf durian seed crackers which were processed with 100% durian seeds boiled by boiling for 30 minutes without the addition of mokaf flour. The panelists' preference for the color of the durian seed crackers was significantly different when the durian seeds were boiled for 30 minutes. While the aroma of the durian seed crackers produced is significantly different from the crackers by boiling for 30 minutes
Co-Authors Arum Asriyanti Suhastyo Eko Apriliyanto Lukmanul Hakim Magfira Shifa Amartasya Purwanto Purwanto Sarno . Siti Mudmainah