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All Journal Jurnal Pengkajian dan Pengembangan Teknologi Pertanian Agrin : Jurnal Penelitian Pertanian Jurnal Pertanian Agros Agroindustrial Journal
Yeyen Prestyaning Wanita
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences

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PENGEMBANGAN TEKNOLOGI PENGOLAHAN YOGHURT KERANDANG (Canavalia virosa) DAN ANALISA USAHANYA Wanita, Yeyen Prestyaning; Djaafar, Titiek F; ., Purwaningsih
Jurnal Pengkajian dan Pengembangan Teknologi Pertanian Vol 14, No 3 (2011): November 2011
Publisher : Jurnal Pengkajian dan Pengembangan Teknologi Pertanian

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Abstract

Processing Technology Development of Kerandang (Canavalia virosa) Yoghurt and Its Effort Analysis. Kerandang (Canalia virosa) is one of the agricultural commodities grown in the land of sand beach inYogyakarta, but the utilization is not optimal because it only fed to livestock when the protein content of the seeds reached 37%. This study aims to: 1) produce a form of refined products kerandang yoghurt; 2) know thephysicochemical characteristics; and 3) acceptance of kerandang yoghurt panellists as well as economic analysis processing. The experiment was conducted in the laboratory postharvest, BPTP Yogyakarta in March-July 2009.Experimental design used was randomized complete design with two factors and four replications. The first factor is the dilution of kerandang cider (eight and ten times the kerandang weight) and the second factor is thepercentage of sugars added (5% and 10% of the volume of kerandang juice after dilution). The results showed that the kerandang yoghurt preferred was yoghurt made with dilutions of 1:10 and sugars added 10% (P2Y). Thisyoghurt had a pH of 4, the levels of lactic acid 2.16% and 34.09 ppm HCN levels that are safe for human consumption. Kerandang processing into yoghurt is quite profitable with RC ratio value of 1.59.
PENGEMBANGAN TEKNOLOGI PENGOLAHAN YOGHURT KERANDANG (Canavalia virosa) DAN ANALISA USAHANYA Yeyen Prestyaning Wanita; Titiek F Djaafar; Purwaningsih .
Jurnal Pengkajian dan Pengembangan Teknologi Pertanian Vol 14, No 3 (2011): November 2011
Publisher : Balai Besar Pengkajian dan Pengembangan Teknologi Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpptp.v14n3.2011.p%p

Abstract

Processing Technology Development of Kerandang (Canavalia virosa) Yoghurt and Its Effort Analysis. Kerandang (Canalia virosa) is one of the agricultural commodities grown in the land of sand beach inYogyakarta, but the utilization is not optimal because it only fed to livestock when the protein content of the seeds reached 37%. This study aims to: 1) produce a form of refined products kerandang yoghurt; 2) know thephysicochemical characteristics; and 3) acceptance of kerandang yoghurt panellists as well as economic analysis processing. The experiment was conducted in the laboratory postharvest, BPTP Yogyakarta in March-July 2009.Experimental design used was randomized complete design with two factors and four replications. The first factor is the dilution of kerandang cider (eight and ten times the kerandang weight) and the second factor is thepercentage of sugars added (5% and 10% of the volume of kerandang juice after dilution). The results showed that the kerandang yoghurt preferred was yoghurt made with dilutions of 1:10 and sugars added 10% (P2Y). Thisyoghurt had a pH of 4, the levels of lactic acid 2.16% and 34.09 ppm HCN levels that are safe for human consumption. Kerandang processing into yoghurt is quite profitable with RC ratio value of 1.59.
APLIKASI PEMBERIAN BERBAGAI PUPUK KANDANG BAGI PERFORMA TANAMAN CAISIM Anang Sucahyo; Yeyen Prestyaning Wanita
Agros Journal of Agriculture Science Vol 21, No 1 (2019): edisi Januari
Publisher : Fakultas Pertanian, Universitas Janabadra

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Abstract

Pemakaian pupuk an-organik terus menerus menyebabkan pencemaran tanah dan penipisan unsur hara. Untuk mengatasi hal ini salah satunya dengan penggunaan pupuk organik, khususnya pupuk kandang yang dapat meningkatkan kesuburan dan pertumbuhan mikroorganisme di dalam tanah. Penelitian ini menguji aplikasi pemberian pupuk kandang yang berasal dari kotoran ayam, kambing, dan sapi terhadap tanaman caisim. Tujuan penelitian adalah untuk mengetahui pengaruh jenis pupuk kandang dan varietas caisim terhadap performa caisim. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan dua faktor, 16 perlakuan, dan empat ulangan. Faktor pertama adalah varietas caisim dan faktor kedua adalah jenis pupuk kandang. Bedengan dibuat dengan ukuran 80 cm x 2,5 cm dengan dosis pupuk 15 kg per bedengan. Hasil penelitian menunjukkan bahwa penggunaan pupuk kandang kotoran ayam menghasilkan performa caisim terbaik dengan rata-rata tinggi tanaman 26,45 cm, jumlah daun tujuh, dan luas daun 148,31 cm.
LOCAL MINOR TUBERS IN YOGYAKARTA SPECIAL REGION, PHYSICOCHEMICAL PROPERTIES AND DIVERSIFIED PROCESSING Yeyen Prestyaning Wanita
Agros Journal of Agriculture Science Vol 20, No 1 (2018): Edisi Januari 2018
Publisher : Fakultas Pertanian, Universitas Janabadra

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Abstract

Yogyakarta Special Region has many potential tubers, both major tuber (cassava and sweet potato) and minor tuber (taro, ‘gadung’, arrowroot, ‘ganyong’, and other type of minor tubers. The development of utilization of minor tubers is left behind when compared to the mayor tubers. Though the minor tuber, have a variety of diversity abundant, with physicochemical content, especially carbohydrates that are not inferior to the major tubers, so it is potentially developed and used as local food, substitute for rice and flour. The minor tubers are potentially exploited as composite starch, starch, and as industrial raw materials. The dissemination of information on minor tuber processing improvements, and the diversification of its processing, can improve community knowledge. So that in the end, it can increase the bulb storage period, increase the use value and tuber economy, and increase the income and welfare of the family, and encourage the robustness of people's food security.
Edible Film Characterization from Cassava Starch and Its Organoleptic Properties as Primary Packaging of Snake Fruit Lunkhead Yeyen Prestyaning Wanita; Purwaningsih Purwaningsih
Agroindustrial Journal Vol 4, No 1 (2017)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (594.771 KB) | DOI: 10.22146/aij.v4i1.27394

Abstract

Most of the food packaging material made from plastic, which is difilcult to be decomposed. We need food packaging materials environmentally friendly and edible directly with the product. The experiment was conducted in the laboratory of post-harvest, Yogyakarta AIAT in March to October 2012. The purpose of this study was to know the characteristics of edible film made from cassava starch and organoleptic value as primary packaging of snake fruit lunkhead. The experimental design used was completely randomized design with two factors, nine treatments and three replications. The first factor was the percentage of cassava starch used, the second factor was the type of plasticizer used. The results showed that: 1) The range of water content from the ninth edible film treatments were 10-32%. 2) The highest percentace of cassava starch addition, caused the increassing of edible film water vapor transmission rate. 3) The use of sorbitol plasticizers provides the highest water vapor transmission rate. 4) The range of peroxide content from ninth edible film treatment were 1,64 – 7,08 meq/kg. 5) As the primary packaging snake fruit lunkhead, the highest edible film panelist overall preferences was from sorbitol plasticizer and 4% use of cassava starch, ie. 80% of panelists like it, with an average value 3,8 which means they like it.
POTENSI PRODUK SAMPING BUDIDAYA KRISAN SEBAGAI MINUMAN FUNGSIONAL: SENYAWA KIMIA DAN NILAI TAMBAHNYA Yeyen Prestyaning Wanita
Agros Journal of Agriculture Science Vol 24, No 2 (2022): edisi Juli
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v24i2.1942

Abstract

Bunga krisan merupakan salah satu bunga potong yang banyak dibudidayakan di Indonesia. Pada proses budidaya, tanaman krisan menghasilkan produk samping yang belum dimanfaatkan berupa daun dan bunga off grade dengan potensi per 200m2 25 kg daun dan 7.400 bunga tidak termanfaatkan. Daun dan bunga krisan memiliki banyak senyawa kimia seperti flavonoid, quercitrin, asam clorogenic, asam 3, 5-O caffeoylquinic, myricetin dan senyawa lainnya yang dapat dimanfaatkan untuk kesehatan seperti sebagai antibakteri, antiinflamasi, diet, pencegah kegagalan jantung, serta manfaat lainnya. Pengolahan hasil samping budidaya krisan menjadi produk pangan atau minuman fungsional dapat meningkatkan nilai guna dan nilai tambah produk yang berpengaruh terhadap peningkatan pendapatan, sehingga dapat mendukung perkembangan ekonomi setempat.
PENYIMPANAN BENIH PADI MENGGUNAKAN BERBAGAI JENIS PENGEMAS Rahayu, Siti; Wanita, Yeyen Prestyaning; Kobarsih, Mahargono
Agrin Vol 15, No 1 (2011): Agrin
Publisher : Jenderal Soedirman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.agrin.2011.15.1.117

Abstract

Penelitian penyimpanan benih padi menggunakan berbagai jenis pengemas bertujuan untuk mengetahuipengaruh tiga jenis bahan pengemas dan lama penyimpanan terhadap kadar air dan daya berkecambah benihpadi. Penelitian dilaksanakan pada bulan April – Desember 2009. Menggunakan benih padi varietas Cimelati(tipe SS), hasil panen oleh kelompok tani Ngudi Rahayu di dusun Tangkilan, Sumbermulyo, Bambanglipuro,Kabupaten Bantul bulan April 2009. Benih padi dikemas menggunakan tiga macam jenis pengemas yaitu 1)kantong plastik ketebalan 0,8 mm; 2) Kaleng bertutup dan 3). Kaleng kedap udara. Sampling dilakukan setiapbulan, untuk menganalisis kadar air dan daya kecambah benih padi dan pada awal dan akhir pengamatandianalisis benih yang terinfeksi kapang. Hasil penelitian menunjukkan bahwa penggunaan tiga jenis bahanpengemas benih padi tidak menunjukkan perbedaan yang nyata terhadap kadar air benih padi. Demikian jugadaya kecambah benih padi selama penyimpanan tidak berbeda nyata selama penyimpanan menggunakan tigajenis pengemas. Sehingga tiga jenis bahan pengemas tersebut dapat digunakan sebagai pengemas padapenyimpan benih padi. Pengemasan menggunakan kaleng kedap udara dapat direkomendasi sebagai bahanpengemas benih padi, hal ini disebabkan karena setelah penyimpanan selama tujuh bulan kadar air benih padi<13% dan daya kecambahnya > 90%, dan pada akhir pengamatan benih yang terinfeksikapang 72% (lebihrendah dari dua kemasan yang lain) dengan demikian benih padi tersebut masih layak untuk dijadikan benihkarena sesuai SNI.Kata kunci : benih padi, pengemas, padi, penyimpanan ABSTRACTResearch about paddy seed storage using many types of packaging aimed to determine the effect of threetypes of packaging materials and storage time on moisture content and germination of paddy. Thiis researchconducted in April-December 2009. Paddy seed variety wasCimelati (type SS), the harvest months of April 2009by a farmer’s group Ngudi Rahayu in Tangkilan, Sumbermulyo, Bambanglipuro, Bantul regency. Packagedpaddy seeds using three types of packaging: 1) plastic bags of thickness 0.8 mm; 2) cans lids and 3). Airtightcans. Sampling was done every month, to analyze the moisture content and germination of paddy seed and fungiinfection of paddy seed on befor and after storage. The results showed that the use of three types of packagingmaterials paddyseeds showed no significant difference to the water content of paddy seed. Similarly,germination of paddy seeds during storage was not significantly different during storage using three types ofpackaging. So that three types of packaging materials can be used as the packaging on the storage of paddyseeds. Airtight can packaging used can be recommended as paddy seed packaging materials, it is because afterstorage for seven months, the water content of rice seedlings <13% and power kecambahnya> 90%, and fungiinfection 72% so the paddy seed is still suitable as seed because liked ISO standard.Key words: rice seeds, package, storage
Co-Authors Anang Sucahyo Mahargono Kobarsih, Mahargono Purwaningsih . Purwaningsih Purwaningsih Siti Rahayu Titiek F Djaafar