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All Journal Jurnal Sosioteknologi AGROSCIENCE Journal Of Applied Food And Nutrition
Akhmad Zakaria
Fakultas Teknologi Pertanian Universitas Al-Ghifari
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Engineering Health Professions Immunology & microbiology Public Health Social Sciences

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Strategi Pengembangan Usahatani Kopi Arabika (Kasus pada Petani Kopi Di Desa Suntenjaya Kecamatan Lembang Kabupaten Bandung Barat, Provinsi Jawa Barat) Akhmad Zakaria; Pingkan Aditiawati; Mia Rosmiati
Jurnal Sosioteknologi Vol. 16 No. 3 (2017)
Publisher : Fakultas Seni Rupa dan Desain ITB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/sostek.itbj.2017.16.3.7

Abstract

Coffee is an important export commodity for Indonesia, which is able to contribute a sizeable foreign exchange. West Bandung Regency is a regency in West Java province which have significant potential for the development of Arabica coffee commodity. Suntenjaya village, Lembang district is one of the Arabica coffee-producing areas in West Bandung regency. However, there are some obstacles in the development of arabica coffee farming including land resources utilization, harvest and post-harvest, quality and institutional aspects. Therefore, it is necessary to formulate business development strategies that can be applied arabica coffee farmers. Data and information needed were primary data and secondary data. Data were analyzed using SWOT analysis and QSPM. The study concluded that in order to help farmers in developing a business, there are several strategies a priority that can be conducted, that is  develop the processing of product, improve technical skills of farming to increase product quality, empowerment of farmer to further improve the business, increasing access to capital, optimize of farming business land, optimizing production capacity and maintain marketing network. Keywords: arabica coffee, SWOT analysis, coffee farming, the development strategy
ANALISIS KELAYAKAN FINANSIAL USAHA TANI KOPI ARABIKA (Coffea arabica) DI DESA SUNTENJAYA, KECAMATAN LEMBANG KABUPATEN BANDUNG BARAT Akhmad Zakaria
AGROSCIENCE (AGSCI) Vol 9, No 1 (2019): June
Publisher : Fakultas Sains Terapan, Universitas Suryakancana Cianjur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/agsci.v9i1.633

Abstract

Desa Suntenjaya, Kecamatan Lembang merupakan salah satu daerah penghasil kopi arabika di Kabupaten Bandung Barat. Kendala dalam pengembangan usaha tani kopi arabika di Suntenjaya  Lembang diantaranya adalah masih terbatasnya data dan informasi mengenai ketepatan kelayakan usaha yang dapat dijadikan acuan dalam pemanfaatan sumber daya tersebut secara optimal. Oleh karena itu, kajian kelayakan finansial usaha tani kopi arabika di Desa Suntenjaya, Kecamatan Lembang Kabupaten Bandung Barat ini perlu dilakukan dalam membantu untuk mengetahui kelayakan finansial usaha tani kopi arabika. Metode pengumpulan data dilakukan dengan cara kajian kepustakaan dan kajian lapangan. Data dan informasi yang dibutuhkan berupa data primer dan data sekunder. Pengumpulan data primer diperoleh melalui survei lapangan dan wawancara. Survei lapangan dilakukan melalui penyebaran kuesioner, yang meliputi kuesioner untuk data profil dan komponen biaya usaha tani kopi arabika di Desa Suntenjaya Lembang. Analisis yang digunakan dalam kajian ini adalah analisis finansial berdasarkan kriteria nilai keuntungan dan analisis finansial berdasarkan kriteria nilai NPV (Net Present Value), B/C (Benefit/ Cost) ratio, IRR (Internal Rate of Return), PBP (Payback Period) dan BEP (Break Even Point).
PENGARUH PENAMBAHAN VARIASI KONSENTRASI TEPUNG ROSELLA (Hibiscus sabdariffa Linn) TERHADAP SIFAT ORGANOLEPTIK COOKIES ALMOND CRISPY Akhmad Zakaria; Niar Nurdiani
AGROSCIENCE (AGSCI) Vol 9, No 2 (2019): December
Publisher : Fakultas Sains Terapan, Universitas Suryakancana Cianjur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/agsci.v9i2.783

Abstract

ANALISIS CEMARAN LOGAM (Cu dan Zn) PADA KOPI BUBUK Windy Widowaty; Akhmad Zakaria; Tia Yura Nurfiana
AGROSCIENCE (AGSCI) Vol 10, No 1 (2020): June
Publisher : Fakultas Sains Terapan, Universitas Suryakancana Cianjur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/agsci.v10i1.972

Abstract

Pada makanan dan minuman sering terdapat unsur-unsur yang tidak mempunyai nilai nutrisi. Adanya unsur-unsur tersebut selalu dihubungkan dengan sifat-sifat yang tidak diinginkan dan kadang-kadang beracun sehingga membahayakan kesehatan konsumen. Oleh karena itu, diperlukan syarat-syarat untuk industri makanan dan minuman agar produksinya tidak membahayakan bagi konsumen, sehingga dilakukan pengujian cemaran logam sesuai dengan SNI. Analisis yang dilakukan yaitu penentuan kadar cemaran logam Cu dan Zn yang kemungkinan terkandung dalam kopi bubuk dengan menggunakan alat Spektrofotometer Serapan Atom. Hasil penelitian menunjukan kadar logam Cu dan Zn dari dua belas sampel kopi bubuk berkisar antara 0,851 mg/kg sampai 1,259 mg/kg dan untuk kadar Zn berkisar antara 1,242 mg/kg sampai 1,826 mg/kg sehingga tidak melebihi syarat maksimum kadar Cu menurut SNI 01-2983-1994, yaitu sebesar 30 mg/kg.
The Effect Of Moringa Leaf (Moringa Oleifera L.) Powder Substitution In Physicochemical And Organoleptic Characteristics Of Ice Cream Rima Anjani; Akhmad Zakaria; Windy Widowaty
Journal of Applied Food and Nutrition Vol 2, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (537.625 KB) | DOI: 10.17509/jafn.v2i1.41830

Abstract

Protein and calcium are two nutrients that are essential to the human body. These nutrients can be acquired through the consumption of animal and vegetable foods. Moringa leaves are a protein and calcium-rich vegetable dietary product. The goal of this study is to investigate the physicochemical and organoleptic properties of ice cream products by the addition of Moringa leaf powder. This study used an experimental method with a one-factor total randomized design.  The addition of 0%, 3%, 6%, 9%, and 12% Moringa leaf powder treatment was carried out with 5 repetitions. The Kjeldahl method was used to analyse total protein content and Atomic Absorption Spectrophotometry was used to analyse the amount of Calcium in ice cream products. In this research, we tested the volume, mass, overrun, and melting time of ice cream, and so do the hedonic, and organoleptic characteristics. The results showed that calcium and protein levels of Moringa ice cream increased along with the addition of Moringa leaf powder. Ice cream with the addition of Moringa leaf powder by 12% had an average value of calcium and protein content higher compared to other ice cream samples. The addition of 9% Moringa leaf powder gave the best-overrun value of 47.86% which was determined based on the swelling power of the ice cream dough. Ice cream with 3% Moringa powder has the longest melting power of 12.82 minutes. organoleptic test results show that ice cream with 3% Moringa has the highest level of preference, with a total point of 527 for colour, 509 for aroma, 559 for taste, and 546 for texture. This study shows that Moringa leaves can be used as a substituent in ice cream.
PENGARUH PEMBERIAN NUTRISI ORGANIK CAIR KI PAHIT (Tithonia diversifolia) TERHADAP PERTUMBUHAN TANAMAN BAYAM MERAH (Amaranthus tricolor L.) SECARA HIDROPONIK Akhmad Zakaria; Adi Mulmuchdi Wijaya
AGROSCIENCE (AGSCI) Vol 12, No 2 (2022): December
Publisher : Fakultas Sains Terapan, Universitas Suryakancana Cianjur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/agsci.v12i2.2798

Abstract

Paitan merupakan gulma tahunan yang dapat digunakan sebagai pupuk organik bobot biomasanya mencapai 9-11 t/ha bahan basah selama musim kemarau dan 14- 18 t/ha pada musim hujan. Sebagai sumber pupuk N, P, K bagi tanaman, paitan mengandung  3,50-4,00% N, 0,35-0,38% P,3,50-4,10% K, 0,59% Ca, dan 0,27% Mg. Biomassa paitan dapat dimanfaatkan sebagai pupuk hijau,mulsa, atau kompos untuk meningkatkan kesuburan fisika dan biologi tanah. Penelitian ini bertujuan untuk mengetauhi pengaruh konsentrasi dan frekuensi pemberian nutrisi organik cair Ki Pahit/ Paitan terhadap pertumbuhan bayam merah secara hidroponik. Rancangan penelitian ini menggunaka rancangan acak kelompok (RAK) factorial dan dilakukan tiga kali ulangan. Faktor pertama terdiri dari tiga tingkatan (A1) 2 L Nutrisi organik cair ki pahit, (A2) 2,1 L Nutrisi organik cair ki pahit, (A3) 2,2 L Nutrisi organik cair ki pahit. Faktor kedua yaitu (B1) seminggu sekali, (B2) seminggu dua kali, (B3) seminggu tiga kali. Setiap rencana di tanam di net yang tersedia di lubang paralon (sistem hidroponik NFT). Data analisis menggunakan variansi (ANAVA) 1% dan 5 % tingkat signifikan di ikuti frekuensi sehingga hasil penelitian tinggi tanaman dan jumlah daun berbeda nyata, artinya dihasilkan perlakuan yang terbaik tetapi tidak berbeda nyata ada parameter panjang akar dan berat segar.
Co-Authors Adi Mulmuchdi Wijaya I Gusti Agung Komang Diafari Djuni Hartawan Mia Rosmiati PINGKAN ADITIAWATI Rima Anjani Tia Yura Nurfiana Windy Widowaty Windy Widowaty