Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Pembangunan Pedesaan Agripreneur : Jurnal Pertanian Agribisnis
Bondan Hary Setiawan
LPPM - Universitas Jenderal Soedirman
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Immunology & microbiology Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
ANALISIS KARAKTERISTIK SOSIAL EKONOMI YANG MEMPENGARUHI TINGKAT PENDAPATAN PETANI MELATI GAMBIR DI KECAMATAN RAKIT KABUPATEN BANJARNEGARA JAWA TENGAH , Sarno; Setiawan, Bondan Hary
Pembangunan Pedesaan Vol 13, No 2 (2013)
Publisher : Pembangunan Pedesaan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tujuan pada penelitian ini adalah menganalisis karakteristik sosial ekonomi petani melati gambir yaitu umur petani, kontribusi penghasilan lain, jumlah tanggungan keluarga, luas kepemilikan lahan, dan tingkat produksi yang dapat mempengaruhi tingkat pendapatan petani di Kecamatan Rakit Kabupaten Banjarnegara. Penelitian dilaksanakan dengan menggunakan metode survey dengan sasaran utama adalah para petani melati gambir di Kecamatan Rakit. Analisis data yang digunakan adalah analisis regresi linier berganda dengan uji-T, uji-F dan juga koefisien determinasi (R2). Hasil penelitian menunjukkan berdasarkan Uji-T ternyata karakterisktik sosial ekonomi umur petani, jumlah tanggungan keluarga, dan kontribusi penghasilan lain tidak berpengaruh nyata terhadap tingkat pendapatan petani melati gambir. Sedangkan produksi dan luas lahan berpengaruh nyata terhadap tingkat pendapatan petani melati gambir. Uji-F menunjukkan semua karakteristik sosial ekonomi ternyata berpengaruh nyata terhadap tingkat pendapatan petani melati gambir. Analisis koefisien determinasi (R2) menunjukkan bahwa tingkat pendapatan petani melati gambir di Kecamatan Rakit Kabupaten Banjarnegara 74.9 % dipengaruhi oleh variabel umur petani, kontribusi penghasilan lain, tanggungan keluarga, luas lahan, dan produksi. Sedangkan sisanya 25.1 % dipengaruhi oleh variabel lain yang tidak diteliti.
EFFECT OF VARIETY AND FERMENTATION ON TARO FLOUR PROXIMATE Setiawan, Bondan Hary; Cahyani, Dwi Ari
Agripreneur : Jurnal Pertanian Agribisnis Vol. 12 No. 2 (2023): December: Ilmu Pertanian
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/agripreneur.v12i2.4553

Abstract

Taro flour has higher protein and lower fat than rice flour. Fermentation has an important role in the degradation of complex compounds into simple compounds so that they are easily soluble. The research aims to determine the best taro varieties and determine the effect of fermentation on the taro flour proximate. The research used taro varieties Pratama 1, 2, and 3. Fermentation was carried out using tape yeast for 0 and 72 hours. The experimental design used a randomized design with 6 treatments and 4 replications. Proximate analysis was carried out on taro flour. The analysis results were tested using ANOVA. Next, a follow-up test was used to determine whether there were real differences between the various treatments using the DMRT test (Duncan Multiple Range Test). The research results showed that there were significant differences between treatments. The highest weight of flour of the Pratama 3 variety without fermentation. The highest water content is 9.67% of the Pratama 3 variety without fermentation. Ash content of Pratama 1 variety without fermentation. The highest fat content in Pratama 3 without fermentation. The highest protein content in Pratama 3 with fermentation. The highest carbohydrate content in Pratama 1 with fermentation.
Co-Authors Cahyani, Dwi Ari Sarno