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All Journal Dimas: Jurnal Pemikiran Agama untuk Pemberdayaan WIDYATAMA Proceeding of International Congress AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Penelitian Pendidikan IPA (JPPIPA) JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) Jurnal Pertanian Agros Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Conference on Innovation and Application of Science and Technology (CIASTECH) Agro Bali: Agricultural Journal IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Abdimas Bina Bangsa Journal of Science and Science Education (JoSSEd) Journal Of Agribusiness, Social and Economic AGRIC Agricultural Socio-Economic Empowerment and Agribusiness Journal
Agung Setyarini
Universitas Veteran Bangun Nusantara
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Neuroscience Physics Public Health Social Sciences Other

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Kajian Dosis Pupuk NPK Terhadap Hasil dan Analisis Usaha Tani Cabe Rawit Rama ( Capsicum Frutesence ) ., Sudarmi; R, Nugraheni; SN, Catur Rini; H, Yos Wahyu; Setyarini, Agung
WIDYATAMA Vol 22, No 1 (2013): WIDYATAMA
Publisher : WIDYATAMA

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Abstract

Penelitian telah dilaksanakan  di Kebun  dan di Laboratorium Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo pada bulan Januari  s.d Juni  2013. Tujuan penelitian ini  adalah untuk mengkaji pengaruh  dosis pupuk NPK   terhadap  hasil  dan analisis usahatani cabe rawit rama. Penelitian menggunakan Rancangan Acak Kelompok Lengkap ( RAKL ) dengan tiga blok,  berdasarkan perbedaan penerimaan cahaya. Perlakuan dosis pupuk NPK, terdiri 4 level yaitu : P1 (tanpa dipupuk NPK), P2 ( dosis 200 kg/ ha), P3 (dosis 300 kg/ha dan P4(dosis 400kg/ha) . Data dianalisis dengan Uji F, Uji  dengan anova tabel, dan diuji lanjut dengan DMRT 5 % .Hasil penelitian  menunjukkan  perlakuan dosis pupuk NPK berpengaruh sangat nyata terhadap hasil cabe rawit rama. Hasil terbaik pada perlakuan  400 kg/ha (P4)  yaitu sebesar Rp17.655.660,00 kg /ha, diikuti perlakuan P3 (NPK 300 kg/ha) yaitu   sebesar Rp15.474.060,00 kg/ha dan selanjutnya perlakuan P2 (NPK 200 kg/ha) sebesar  Rp13.123.206, 00 kg/ha. Hasil terendah pada pelakuan tanpa pupuk NPK (P1) yaitu sebesar  Rp11. 941.000,00 kg /ha. Hasil analisis usahatani, budidaya cabe rawit rama menguntungkan. Keuntungan  terbesar pada perlakuan P4 yaitu sebesar  Rp 147.781.600,00 /musim tanam/ha atau Rp24.630.266,67/bulan/ha. Keuntungan terendah pada perlakuan P1 yaitu sebesar Rp 92.642.940, 00/ musim tanam / ha. Ditinjau dari RC-ratio,  semua perlakuan harga RC-ratio >1 yang berarti usahatani cabe rawit rama efisien dan mampu berdayasaing. Kata Kunci : Dosis NPK, Hasil, Analisis Usaha Tani, Cabe Rawit Rama.
ANALYSIS OF CUSTOMER PREFERENCE ON THE COWPEA TEMPE Catur Rini Sulistyaningsih, Agung Setyarini &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
Publisher : Proceeding of International Congress

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Abstract

The aim of this research are to analyze the customer preference on cowpea tempe, to know the proportionsubstitusion of cowpea on soybean in making tempe that as a favorite food by costumer, and to know thenutritions of cowpea tempe. The research is done in Laboratory of Food and Nutrition, Agriculture Facultyof Sebelas Maret University. The research steps were in making tempe by using soybean which is substitutedby cowpea with comparison 0: 20: 40: 60: 80: 100. Testing of organoleptic includes: color, texture,aromatic, and taste. Testing of proximate includes: the content of protein, fat, carbohydrate, water, andashes.The method which is used is Non Probability Sampling. The participants who are joined in this researchare untrainner. They are 60 people in Jombor Village, Bendosari, Sukoharjo. The data analyze usesanalysis variant 5% and there is a real difference to continue the Duncan Multiple Range Test (DMRT).The result of this research shows that the customer preference on tempe which is subtituted by cowpeaabout 20% just consist of color and taste eventhough the texture and aromatic the customer preferencestill depends on soybean tempe. Based on organoleptic test, it is gained result that people didn’t liketempe with a lot of cowpea substitution. It is because the color is brownish, the texture is not compact,the aromatic is sour and the taste is unpleasant. Cowpea tempe consists of less protein and fat than soybeantempe which has the highest carbohydrate than soybean tempe, and also has water and ashes contentwhich similar with soybean tempe.Keywords: customer preference, tempe, cowpea
Pengembangan Produk Olahan Jahe di Kecamatan Jenawi Kabupaten Karanganyar (Studi Kasus Kelompok Wanita Tani Desa Sidomukti) Dewati, Rosita; Harinta, Yos Wahyu; Setyarini, Agung
Jurnal Ekonomi Pertanian dan Agribisnis Vol 5, No 4 (2021)
Publisher : Department of Agricultural Social Economics, Faculty of Agriculture, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jepa.2021.005.04.13

Abstract

Penelitian ini bertujuan untuk menganalisis strategi pengembangan yang dapat diterapkan pada usaha pengolahan jahe di Kecamatan Jenawi, Kabupaten Karanganyar. Metode pengumpulan data dengan cara wawancara dan observasi lapang. Analisis data dilakukan dengan menggunakan matriks IE dan SWOT. Kelompok Wanita Tani Mukti Rahayu didirikan pada tahun 2009 dengan tujuan mengolah produksi jahe emprit menjadi produk jahe instan dan mengisi kegiatan ibu-ibu rumah tangga disekitar lingkungan kelompok. Selain itu, pembentukan kelompok juga bertujuan meningkatkan taraf ekonomi masyarakat sekitar. Hasil identifikasi factor internal dan eksternal dianalisis dengan matriks IFE dan EFE menghasilkan skor bobot total masing-masing 2,91 dan 3,11. Hasil tersebut menduduki kuadran II pada diagram matrisk IE (posisi growth). Beberapa alternatif strategi yang dirumuskan diantaranya: menambah anggota dan meningkatkan produksi jahe instan, peningkatan skala produksi untuk memenuhi permintaan ekspor, memperketat QC untuk mempertahankan kualitas  dan memperluas pasar offline dan online, dan penerapan dan penggunaan teknologi secara  maksimal dalam pemasaran, pembukuan dan pencatatan keuangan.
KAJIAN MACAM LIMBAH DAN PENAMBAHAN TEPUNG TONGKOL JAGUNG TERHADAP PERTUMBUHAN DAN HASIL JAMUR TIRAM (Pleurotus ostreatus) Agung Setyarini; Nugraheni Retnaningsih
Agric Vol. 28 No. 1 (2016)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2016.v28.i1.p1-6

Abstract

One limiting for factor the production of oyster mushrooms was difficult to obtain the raw material of sengon wood sawdust, meanwhile, the production of oyster mushroom necessary need the nutrients in the form of bran or cornmeal. The purpose of this study was to study planting medium, the concentration of corn cob flour, and to find the effective interaction of these two factors on growth and yield of oyster mushroom. This study used a completely randomized design (CRD) with two factors, concentration of media and corn cob flour. The media used in this study are sengon sawdust, glugu sawdust, acacia wood sawdust, rice straw and bagasse, while the concentration of corn cob flour was 0% per baglog, 1% per baglog, 2% per baglog, 3% per baglog and 4% per baglog. Data analysis was using F test level 5% and continued with Duncan test. The results of this study showed that sawdvst sengon media generally give better effect to the growth and yield of oyster mushroom, while corn cob flour treatment concentration was not known exactly in enhancing the growth and yield of oyster mushroom. Treatment of media accelerate the deployment of mycelium old, when appearing pin head, increasing the number of fruiting bodies in a single clump and increasing the mushroom fruit body weight. Extra flour treatment corncob accelerate as emerging pin head, increasing the number of fruiting bodies in a clump and increase total body weight of mushrooms.
EDUKASI PEMBUATAN LILIN AROMATERAPI DARI MINYAK JELANTAH DI SMA NEGERI 1 PRACIMANTORO WONOGIRI Agung Setyarini; M. Fathul Anwar; Nugraheni Retnaningsih
Jurnal Abdimas Bina Bangsa Vol. 5 No. 1 (2024): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v5i1.1115

Abstract

Used cooking oil is an oil that has been used repeatedly. This used cooking oil waste is harmful to health and is one of the sources of environmental pollution. The partners of this activity are students of SMAN 1 Pracimantoro Wonogiri. The purpose of this community service activity is to provide knowledge and understanding of the impact of the use and disposal of used cooking oil, provide information and knowledge about products that can be produced from used cooking oil waste, namely aroma therapy candles, and improve soft skills by making aroma therapy candles. The methods used are counseling and training. The form of activities is in the form of counseling and training. The methods used are lectures, demonstrations and exercises. Participants first listened to the material delivered by the community service team, then were trained to make aromatherapy candles from used cooking oil waste. The response of the participants to this activity was positive, this was shown by the enthusiasm of the participants in the discussion during the counseling. The result of the activity was an increase in knowledge about  the dangers of using used cooking oil, environmental pollution, and skills in making products from used cooking oil waste management in the form of aromatherapy candles by 12.2%
Nilai Tambah Olahan Lidah Buaya (Aloe Vera) Di Kelompok Wanita Tani (Kwt) ‘Vera Sejati’ Desa Katongan Kecamatan Nglipar Gunung Kidul Retnaningsih, Nugraheni; Anwar, Muhammad Fathul; Setyarini, Agung
Journal of Agribusiness, Social and Economic Vol. 2 No. 1 (2022)
Publisher : Universitas Veteran Bangun Nusantara

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Abstract

Pengolahan sumberdaya hasil pertanian dengan meningkatkan nilai tambah digunakan sebagai strategi untuk meningkatkan perekonomian, seperti yang dilakukan oleh Kelompok Wanita Tani (KWT) ‘Vera Sejati’ yang mengolah lidah buaya menjadi makanan/ minuman olahan Aloe vera. Tujuan dari penelitian ini yaitu untuk mengetahui struktur biaya, penerimaan,  keuntungan, dan mengetahui nilai tambah yang diperoleh dari olahan aloe vera di KWT ‘Vera Sejati’ Desa Katongan, Kecamatan Nglipar, Kabupaten Gunung Kidul. Metode dasar yang digunakan yaitu deskriptif analitis. Responden penelitian ini adalah pemilik dan 2 orang karyawan. Metode yang digunakan sebagai alat analisis nilai tambah adalah dengan menggunakan Metode Hayami. Hasil penelitian menunjukkan bahwa biaya tetap Rp 50.166,67/bulan, biaya variabel Rp 1.463.200,00/bulan, sedangkan biaya total Rp 1.513.366,67/bulan. Total penerimaan yang diperoleh dari olahan aloe Vera adalah sebesar Rp 3.060.000,00/bulan, dan keuntungan yang diperoleh adalah sebesar Rp 1.546.633,33/bulan. Nilai tambah yang diperoleh dari olahan aloe vera adalah sebesar Rp 44.443,29/kg dari bahan baku berupa lidah buaya sebesar 24 kg. Nilai tambah tersebut didapat dari hasil pengurangan nilai output yaitu sebesar Rp 131.443,29/kg dengan biaya input sebesar Rp 7.000,00/kg dan sumbangan input lain/ biaya penunjang sebesar Rp 80.000,00/kg. Ratio nilai tambah olahan aloe vera adalah 33,81%. Hal ini menunjukkan bahwa nilai tambah tersebut masih tergolong rendah karena masih dibawah 50%. Kata Kunci: Pengolahan, Aloe vera, Nilai Tambah
NILAI TAMBAH JAMUR TIRAM CRISPY “DuCrija Mush Chi” (STUDI KASUS IKM ANHAN MEKARSARI DI DESA NGARUM KECAMATAN NGRAMPAL KABUPATEN SRAGEN) Handayani, Siska Tri; Dewati, Rosita; Setyarini, Agung
Journal of Agribusiness, Social and Economic Vol. 2 No. 2 (2022)
Publisher : Universitas Veteran Bangun Nusantara

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Abstract

Crispy oyster mushrooms are snacks made from oyster mushrooms and produced by IKM Anhan Mekarsari, Ngarum Village, Ngrampal District, Sragen Regency. The purpose of this study was to determine the costs, revenues, efficiency and added value of the Crispy Oyster Mushroom “DuCrija Mush Chi”. The research method used is descriptive. IKM Anhan Mekarsari was choosen because it already has a P-IRT permit and halal certificate. Respondents in this study were the owner and 2 production employees. Analysis methods were used cost, revenue, income, efficiency and value added analysis. The results of this study are the total cost for produce crispy oyster mushroom is about Rp. 12.506.059 includes fixed costs (Rp. 176,648) and variable cost (Rp. 12.329.411). Revenue in a month is Rp.25.500.000. The income aerned is Rp. 12.993.941. The revenue and cost ratio of IKM Anhan Mekarsari is 2,5 which means if the R/C Ratio >1 then the business is feasible, the B/C Ratio 1,45 which means >1 the business is profitable. The added value obtained from processing oyster mushrooms in one production cycle is Rp. 115.385/Kg. The added value ratio shows 60,7%, it can be categorized as high added value for IKM Anhan Mekarsari because it more than 40% and the profit obtained from processing oyster mushrooms become crispy oyster mushrooms is Rp. 61.974?Kg of raw materials or about 88% of the product value per unit raw materials.   Keywords: Hayami, Oyster, Mushroom, Value Added.  
ANALISIS PREFERENSI KONSUMEN TERHADAP CABAI DI KECAMATAN BENDOSARI KABUPATEN SUKOHARJO Dewangga, Muchammad; Dewati, Rosita; Setyarini, Agung
Journal of Agribusiness, Social and Economic Vol. 3 No. 2 (2023)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jase.v3i2.4630

Abstract

Penelitian ini bertujuan untuk mengetahui karakteristik konsumen cabai dan untuk mengetahui tingkat atribut yang paling dipertimbangkan oleh konsumen dalam keputusan pembelian cabai di kecamatan Bendosari. Metode dasar penelitian ini menggunakan metode deskriptif. Lokasi penelitian dipilih secara sengaja atau (purposive sampling) yaitu di Kecamatan Bendosari. Penentuan sampel menggunakan metode purposive sampling dengan jumlah responden 50. Teknik pengujian dilakukan dengan menggunakan model Multiatribut Fishbein. Hasil penelitian ini menunjukkan bahwa karakteristik konsumen yang membeli cabai di Kecamatan Bendosari adalah perempuan pada rentang usia 20-64 tahun dengan rata-rata pendidikan terakhir yaitu S1/D4 sebesar 35% dengan pekerjaan sebagai pelajar/mahasiswa dengan penghasilan rata-rata <Rp. 1.000.000 per bulan. Jumlah anggota keluarga dalam satu rumah rata-rata sebanyak 3-4 orang dalam satu rumah. Sikap konsumen terhadap atribut cabai yang dipertimbangkan dalam keputusan pembelian di Kecamatan Bendosari dapat disimpulkan sebagai berikut: Atribut rasa cabai menduduki peringkat tertinggi dengan nilai 17,84 dan dikategorikan sebagai atribut yang positif, menunjukkan bahwa rasa menjadi faktor utama dalam pemilihan cabai. Tingkat kematangan (nilai 16,48) dan jenis cabai (nilai 16,31) juga menjadi pertimbangan penting bagi konsumen. Sementara itu, harga cabai (nilai 15,08) dan warna kulit (nilai 14,35) dikategorikan sebagai atribut netral, yang meskipun tidak dominan, tetap mempengaruhi preferensi konsumen dalam pembelian.
ANALISIS STRATEGI PEMASARAN SELADA HIJAU(Lactuca sativa L.) DI HIDROPONIK DZAKIYYAH FARM KABUPATEN SUKOHARJO Pradana, Guntur Eka; Harinta, Yos Wahyu; Setyarini, Agung
Journal of Agribusiness, Social and Economic Vol. 2 No. 1 (2022)
Publisher : Universitas Veteran Bangun Nusantara

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Abstract

Hydroponic plant cultivation is increasingly being enjoyed by urban communities. This hydroponic trend emerged in line with the increasingly limited agricultural land in urban areas. The aim of this research is to determine internal and external factors, alternative strategies and determine strategic priorities in marketing. The basic method used is descriptive qualitative. The types of data used are primary and secondary data. Determining key persons or respondents using Purposive and Snowball sampling techniques. For data analysis methods use IFE, EFE, SWOT, and QSPM. Based on the results of the IFE matrix, 5 strengths and 5 weaknesses were identified with the results showing marketing distribution and not having a greenhouse as the main weakness, and the results of the EFE matrix identified 5 opportunities and 4 threats with the results showing regular customers as the biggest opportunity and competitors' pricing strategies and distribution strategies as the biggest threat. The SWOT matrix produces 8 alternative strategies, namely increasing the number of planting holes, creating a permanent partnership, embracing hydroponic beginners as partners, adjusting planting schedules to avoid natural risks, creating SOPs, creating social media, creating greenhouses, improving better management. The alternative is then decided through the QSPM matrix which places the W-O strategy, namely Making SOPs (Product Operational Standards) as a strategic priority with a Total Alternative Score of 7.721. The results of this research prioritize the strategy for creating SOPs, starting from standardizing products for production and partners, as well as maintaining existing quality so that it remains in demand by regular customers.
ANALISIS PREFERENSI KONSUMEN TERHADAP PRODUK TEH CELUP HITAM DI KECAMATAN WONOGIRI Ady Pratama, Bambang; Arianti, Yoesti Silvana; Setyarini, Agung
Journal of Agribusiness, Social and Economic Vol. 3 No. 2 (2023)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jase.v3i2.4657

Abstract

Penelitian ini bertujuan untuk (1) Mengetahui urutan pengaruh atribut terhadap daya beli konsumen produk merek/brand teh celup hitam (2) Mengetahui preferensi konsumen terhadap beberapa brand/merek produk teh celup hitam. Metode dasar yang digunakan dalam penelitian ini adalah deskriptif kuantitatif, Pengambilan sampel menggunakan metode acidental sampling dengan teknik observasi, wawancara, kuesioner dan dokumentasi. Penelitian ini menggunakan teknik acidental sampling karena memperhatikan pertimbangan tertentu yang kemungkinan akan dihadapi pada saat penelitian, jumlah sampel yang akan diambil dalam penelitian ini sebanyak 100 responden. Penelitian ini berlokasi di Kecamatan Wonogiri Kabupaten Wonogiri. Hasil dari penelitian ini dapat disimpulkan bahwa terdapat perbedaan preferensi atribut rasa, harga, aroma, warna, merek, dan desain kemasan teh celup hitam. Konsumen dalam melakukan pembelian teh celup hitam di beberapa merek/brand Tongji, Sariwnagi dan Sosro memiliki perbedaan preferensi atau terdapat perdebaan keputusan.
Co-Authors Ady Pratama, Bambang Asmoro, Novian Wely Betty Gama Bumi, Salsabila Amalia Putri Catur Rini SN Darmawan Agung Prabowo Dewangga, Muchammad Djatmiko Hidajat Emmy Hamidah Endang Tri Wahyurini Farida Nugrahani Handayani, Siska Tri Hidajat, Diatmiko Joko Setyo Basuki, Joko Setyo Joko Suryono Khoirunnisa, Bilqisti Alya Listyawati, Desi Muhammad Fathul Anwar Nugraheni R Nugraheni Retnaningsih nugraheni retnaningsih Nugroho, Aji Catur Nugroho, Aziz Widhi Nugroho, Aziz Widi Pangestu, Mustika Indah Pradana, Guntur Eka Rahayu, Putri Ramadhan, Sangga Rizki Retno Widyastuti Rosita Dewati, Rosita Safitri, Annisa Nur Saputro, Wahyu Adhi Septina Elida Setiawan, Syahrul Sri Hartati Sudarmi . Suryanto, Irvan wedaswari, Made Wicaksana, Fandi Galang Wicaksari, Sifa Aulia Widati, Sari Yoesti Silvana Arianti Yoesti Silvana Arianti, Yoesti Silvana Yos Wahyu H Yos Wahyu Harinta Yoto Widodo