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All Journal JURNAL SAINS PERTANIAN EQUATOR Jurnal Ilmu Pangan dan Hasil Pertanian JURNAL PERTANIAN Budimas : Jurnal Pengabdian Masyarakat Jurnal Teknologi Pangan dan Industri Perkebunan
irfan cholid
tanjungpura university
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Public Health Social Sciences Veterinary Other

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ANALISIS SEKTOR UNGGULAN PEREKONOMIAN DAN KOMODITI PERTANIAN DI KABUPATEN KAYONG UTARA cholid, irfan; yurisinthae, erlinda; komariyati, komariyati
Jurnal Sains Mahasiswa Pertanian Vol 2, No 3: Desember 2013
Publisher : Jurnal Sains Mahasiswa Pertanian

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

Abstract

Kabupaten Kayong Utara merupakan pemekaran dari Kabupaten Ketapang terbentuk secara resmi berdasarkan Undang-Undang Nomor 6 Tahun 2007 tanggal 2 Januari 2007 dan Surat Mendagri No.135/439/SJ tanggal 27 Februari 2007. Sektor perekonomian merupakan alat pertumbuhan ekonomi yang harus diletakkan sesuai dengan fungsi tata ruang. Oleh karena itu tujuan dari penelitian ini adalah untuk menganalisis sektor basis dan komoditi pertanian unggulan di Kabupaten Kayong Utara. Pertumbuhan sektor-sektor unggulan diketahui dengan analisis LQ, DLQ, dan Shift Share. Data yang digunakan adalah data PDRB Kabupaten Kayong Utara dari tahun 2007-2011 atas dasar harga konstan. Hasil penelitian diketahui bahwa sektor pertanian merupakan sektor unggulan dan memiliki kontribusi besar di Kabupaten Kayong Utara diikuti dengan sektor listrik,gas, dan air minum, sektor pertambangan dan penggalian, sektor jasa-jasa, dan sektor industri pengolahan. Komoditi pertanian sub sektor tanaman bahan pangan di Kabupaten Kayong Utara dilihat dari luas panen dan produksinya komoditi padi menjadi basis satu-satunya. Hasil panen per hektar diketahui ada tiga komoditi basis yaitu padi, ubi kayu, dan ubi jalar. Sesuai dengan RPJPD/RPJM Kabupaten Kayong Utara bahwa sektor pertanian menjadi prioritas dalam pembangunan daerah maka harus diberikan perhatian yang serius agar tidak terjadi alih fungsi lahan, pemberian modal kepada petani, serta dukungan regulasi yang lebih baik sebagai upaya dalam memajukan sektor pertanian dan tetap menjadi sektor basis. Kata kunci : sector unggulan, Location Quotient, Dynamic Location Quotient, Shift Share.
ANALISIS SEKTOR UNGGULAN PEREKONOMIAN DAN KOMODITI PERTANIAN DI KABUPATEN KAYONG UTARA cholid, irfan; yurisinthae, erlinda; komariyati, komariyati
Jurnal Sains Mahasiswa Pertanian Vol 2, No 3: Desember 2013
Publisher : Jurnal Sains Mahasiswa Pertanian

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

Abstract

Kabupaten Kayong Utara merupakan pemekaran dari Kabupaten Ketapang terbentuk secara resmi berdasarkan Undang-Undang Nomor 6 Tahun 2007 tanggal 2 Januari 2007 dan Surat Mendagri No.135/439/SJ tanggal 27 Februari 2007. Sektor perekonomian merupakan alat pertumbuhan ekonomi yang harus diletakkan sesuai dengan fungsi tata ruang. Oleh karena itu tujuan dari penelitian ini adalah untuk menganalisis sektor basis dan komoditi pertanian unggulan di Kabupaten Kayong Utara. Pertumbuhan sektor-sektor unggulan diketahui dengan analisis LQ, DLQ, dan Shift Share. Data yang digunakan adalah data PDRB Kabupaten Kayong Utara dari tahun 2007-2011 atas dasar harga konstan. Hasil penelitian diketahui bahwa sektor pertanian merupakan sektor unggulan dan memiliki kontribusi besar di Kabupaten Kayong Utara diikuti dengan sektor listrik,gas, dan air minum, sektor pertambangan dan penggalian, sektor jasa-jasa, dan sektor industri pengolahan. Komoditi pertanian sub sektor tanaman bahan pangan di Kabupaten Kayong Utara dilihat dari luas panen dan produksinya komoditi padi menjadi basis satu-satunya. Hasil panen per hektar diketahui ada tiga komoditi basis yaitu padi, ubi kayu, dan ubi jalar. Sesuai dengan RPJPD/RPJM Kabupaten Kayong Utara bahwa sektor pertanian menjadi prioritas dalam pembangunan daerah maka harus diberikan perhatian yang serius agar tidak terjadi alih fungsi lahan, pemberian modal kepada petani, serta dukungan regulasi yang lebih baik sebagai upaya dalam memajukan sektor pertanian dan tetap menjadi sektor basis. Kata kunci : sector unggulan, Location Quotient, Dynamic Location Quotient, Shift Share.
ANALISIS KELAYAKAN TEKNIS DAN FINANSIAL INDUSTRI PENGOLAHAN YOGHURT JAGUNG (Zea Mays L.) DI KABUPATEN KETAPANG Cholid, Irfan; Panca Wardanu, Adha; Martanto, Martanto; Nova Zulfahmi, A.; Suryaningsih, Suryaningsih
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 1 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i1.1266

Abstract

This study aims to calculate the added value of processed corn products and to design a technically and financially feasible corn yogurt processing industry in Ketapang district. This study used a descriptive research method conducted in a survey with a population originating from sweet corn producers. The research location was conducted in Kalinilam village, southern Delta Pawan district, Ketapang district. The business unit analysis uses the Total Cost formula while the financial feasibility analysis uses the B / C ratio. The results of the technical and financial studies planning for the sweet corn yogurt industry are obtained by designing a small-scale corn yogurt processing unit with a production capacity of 400 kg/month or 2400 bottles/month. Economic analysis shows that to establish a corn yogurt processing unit requires a total investment capital of Rp. 113,723,712, -. The total production cost is Rp. 207,592,666.- with the cost of production (HPP) per bottle (100 ml) Rp. 7,208, - and the selling price of the product per bottle is Rp. 10,000 with a profit margin of 40%. The industrial feasibility test results obtained IRR value 38.316%, NPV Rp. 353,405,180, Payback Period is 1.85 years, with BEP of 9,022 units, B / C ratio of 1.43, and net R / C of 1.40. The result of this study is the feasibility of technical and financial of small-scale industrial corn yogurt processing units are feasible.
PENGARUH PENAMBAHAN IKAN RUCAH PADA PEMBUATAN OPAK SINGKONG TERHADAP SIFAT FISIKOKIMIA Nova Zulfahmi, A.; Yuniarti, Yuyun; Assrorudin, Assrorudin; Dwi Hastuti, Ningrum; Cholid, Irfan
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1392

Abstract

Opak (cassava crackers) in general contains a lot of carbohydrates. To increase the nutritional value of opak, one of them is by adding trash fish which is quite rich in protein. This study aims to determine the effect of adding trash fish with different concentrations in the manufacture of opak crackers on the physicochemical properties. This study used an experimental method with a RAL experimental design in a laboratory. Sensory testing found that the more concentration of trash fish added, the more favored the panelists with the R3 treatment on average received. Tests for protein and water content produced linear data. The more fish content, the higher the protein content and water content. The highest water and protein content in the R4 treatment was 12.58% and 6.91%, respectively. The highest swelling power (except the control) in treatment R2 was 81.16%, while the least absorption in treatment R4 was 14.11%. These results indicated that the addition of trash fish had a significant effect on the physicochemical properties of opak
Analisis Kelayakan Finansial Usaha Roti Labu Kuning Di Kabupaten Ketapang Kalimantan Barat Arianti, Ira; Dwi Hastuti, Ningrum; Cholid, Irfan; Mamel Lahagu, Jovan
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i2.1398

Abstract

The addition of yellow pumpkin to the bread making process is a form of product innovation aimed at reducing the use of flour and increasing the use of pumpkin and adding nutritional value to the product. Therefore the financial analysis of the yellow pumpkin bread business is of particular important. It was revealed that the Break Even Points was 4155 packs. the Net Present Value was positive of Rp 104.917.412, the Internal Rate of Return was 39% greater than the MARR, The B/C Ratio was 1.46 and the Payback Period of 2.2 years did not exceed the planned business period.. Therefore, based on the financial analysis, the yellow pumpkin bread business is feasible and worth to develop.
Pengaruh Perbedaan Bahan Pengemas Terhadap Mutu Sensoris Amplang Selama Penyimpanan Nova Zulfahmi, A.; Martanto, Martanto; Cholid, Irfan; Dwi Hastuti, Ningrum
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1430

Abstract

The decrease in purchasing power of the community has led to many unsold amplang crackers, which often suffer from physical and sensory damage. Physical damage includes a loss of crispy texture, while sensory damage includes a stale aroma and taste, as well as a brownish appearance. To prolong the shelf life of amplang crackers, packaging is needed. The packaging materials used in this study are PP, PET, and aluminum foil. The objective of this research is to determine the effect of different packaging materials on the sensory quality of amplang crackers during storage. The results show that in the sensory test, aluminum foil packaging received the highest score for aroma, which was 6.5, indicating a preference. The taste parameter also scored the highest with aluminum packaging, at 6.5. Meanwhile, the texture and color parameters obtained the best scores with aluminum packaging, with scores of 6.8 and 7.5, respectively. In conclusion, the research finds that aluminum foil packaging is the best way to maintain the sensory quality of amplang crackers during a 40-day storage period.
Strategi Pengembangan Komoditas Buah Nanas Lokal di Kecamatan Matan Hilir Selatan Kabupaten Ketapang Arianti, Ira; Cholid, Irfan
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1543

Abstract

This study aims to formulate a strategy for developing local pineapple commodities in Matan Hilir Selatan Subdistrict, Ketapang District. The research method employed is qualitative, utilizing qualitative descriptive analysis to comprehend the potential and obstacles of local pineapple commodity development, and SWOT analysis to formulate development strategies. The research findings indicate that the position of local pineapple commodities in Matan Hilir Selatan Subdistrict lies within Quadrant I, with the S-O strategy being the most effective and efficient for its development. The implementable S-O strategies encompass the development of local pineapple farming by optimizing farmer expertise, maintaining pineapple as a superior product, and encouraging innovation in other processed products.
ANALISIS FINANSIAL DAN STRATEGI PENGEMBANGAN USAHA MIKRO, KECIL DAN MENENGAH AMPLANG MENUJUONE VILLAGE ONE PRODUCT Cholid, Irfan
Jurnal Pertanian Vol. 11 No. 2 (2020): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v11i2.2212

Abstract

The Micro, Small and Medium Enterprises (MSME) sector in Indonesia has some important roles in development, one of which is MSMEs are able to reduce unemployment due to labor force that is not absorbed in the world of work. One of the village development efforts is through One Village One Product approach. Kauman Village is the center of amplang MSME which is considered by the community to be a typical product of the area and has been operating for years and still exists up to today. Despite being operated for a while, its financial feasibility has not been recognized. In addition, business development strategies are also essential because until now most of these MSMEs still face challenges which one of them is on the marketing aspect. The marketing strategy used is conventional one, which is considered less suitable for today’s digital era. The analytical method used to determine the financial condition ofamplang’s business in KaumanVillage,Ketapang is by calculating the net profit of the business. While the SWOT analysis is used to formulate the amplang MSME development strategy in Kauman Village based on the respondents’ answers on the questionnaires. Based on the results of the financial analysis with net profit calculation, it can be concluded that all amplang MSMEs are feasible to maintain. Meanwhile, according to the results of the SWOT analysis, all amplang MSMEs are positive and in quadrant I which proves that amplangMSMEs are very strong and have a chance to grow and develop. 
Pengaruh Penambahan CMC (Carboxy Methyl Cellulose) Pada Pembuatan Sirup Sirih Cina (Peperomia pellucida L. Kunth) Jahe Putih (Zingiber officinale) Terhadap Karakteristik Fisik dan Sensoris Zulfahmi, A.Nova; Jumisah, Jumisah; Dwi Hastuti , Ningrum; Cholid, Irfan; Indriawan, Rois
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1513

Abstract

The aim of this research was to determine the effect of adding CMC (Carboxyl Methyl Cellulose) on the characteristics (physical and sensory) of Chinese betel syrup. This research was conducted at the TEFA Lab, and the Sensory Laboratory of the Department of Agriculture and Business, Ketapang State Polytechnic, from April 2024 to July 2024. The research used the addition of CMC (0%, 0.25%, 0.50%, 0.75%). The parameters observed include physical characteristics (viscosity) and organoleptic tests (hedonic tests including aroma, taste and color). The research results showed that the CMC addition treatment had a significant effect on viscosity and organoleptics (hedonic taste test). C3 treatment (addition of 0.50% CMC) was the best treatment.
Pengaruh Penggaraman Dan Suhu Penggorengan Terhadap Karakteristik Kimia Dan Sensoris Kerang Ale-Ale (Meretrix Meretrix) Tepung Zulfahmi, A. Nova; Cholid, Irfan; Assrorudin, Assrorudin; Arianti, Ira
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 1 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i1.19244

Abstract

The background to this research is that ale-ale shellfish are endemic shellfish in Ketapang Regency; the results are abundant because they are available all year round. The use of ale-ale shellfish has yet to be maximized, so it does not have added economic value for the people of Ketapang Regency. The nutrition of ale-ale shellfish is quite a lot from the fatty acids and amino acids contained in ale-ale shellfish. The weakness of ale-ale shellfish is that its water content is very high, so a method is needed to reduce the water content so that it can be used as a raw material for processed products that have high economic value, one of which is ale-ale flour. The raw material in this research is fresh ale-ale shellfish meat added with 0% and 5% salt and fried at 120ËšC, 130ËšC, and 140ËšC for 15 minutes. Tests in this research consisted of tests for protein content, fat content, water content, and sensory tests. The results of this study showed that the water content was the lowest in the P3G3 treatment, namely 5.87%. The addition of salt increases fat and protein levels indirectly. The treatment with the highest fat and protein content was P3G3, namely 1.33% and 6.43%. Sensory parameters show that the addition of salt and differences in the frying temperature of flour ales can increase consumer acceptance. Ale-ale flour with the addition of 5% salt and fried at a temperature of 140ËšC (P3G3) got the highest value in all parameters. The addition of salt and the higher temperature used in processing ale-ale flour can increase the fat and protein content, which consumers like.
Co-Authors Adha Panca Wardanu, Adha Panca Arianti, Ira Arianti, Ira Arianti Assrorudin, Assrorudin Dwi Hastuti , Ningrum Dwi Hastuti, Ningrum Erlinda Yurisinthae Fitriarni, Dian Hastuti, Ningrum Dwi Indriawan, Rois Jumisah, Jumisah Komariyati Komariyati Mamel Lahagu, Jovan Martanto . Nova Zulfahmi, A. Panca Wardanu, Adha Suryaningsih Suryaningsih Yuyun Yuniarti, Yuyun Zulfahmi, A. Nova Zulfahmi, A.Nova