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All Journal Jurnal AGROTEKNOLOGI Jurnal Agroindustri AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi Agro-Industri Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Journal of Tropical AgriFood Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS Jurnal Agriovet SINTA Journal (Science, Technology, and Agricultural) Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) Jurnal Dehasen Untuk Negeri Sci-Tech Journal Jurnal Dehasen Mengabdi
Lina Widawati
Universitas Dehasen Bengkulu
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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KARAKTERISTIK MUTU SNACK BAR TINGGI PROTEIN BERBASIS TEPUNG JAGUNG DAN BIJI KETAPANG Herry Febrianza; Lina Widawati; Hesti Nur'aini
Jurnal Agriovet Vol. 6 No. 2 (2024): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/agriovet.v6i2.1092

Abstract

Corn and ketapang seeds can be processed into snack bar because they are high in carbohydrates and contain protein and fiber. This research aims to analyze the physical, chemical, organoleptic properties, best formulation of snack bars based on corn flour and ketapang seeds. In this study, there were 6 variations in the ratio of raw material composition treatments, namely wheat flour: corn flour (0:50; 25:25; 50:0) and the addition of ketapang seeds (25, 50). The research results show that the average yield for snack bars is between 64.29% and 73.81%. The highest average snack bar texture was in the composition treatment of wheat flour: corn flour: ketapang seeds 0:50:25, namely 3.34 mm. The lowest average water content of snack bars was in the composition treatment of wheat flour: corn flour: ketapang seeds 25:25:25, namely 18.78%. The highest average protein content of snack bars in the treatment composition of wheat flour: corn flour: ketapang seeds 0:50:50 was 9.28%. The best formulation of snack bar based on organoleptic parameters is the treatment of the composition of wheat flour: corn flour: ketapang seeds 0:50:50 with a color value of 3.65 (like), taste 3.65 (like), aroma 3.80 (like, and texture 3.95 (like).
Analysist The Value Chain Of Raw Material Rubber (Rmr) From Plantation Farmers’ Auctions To Market Channels Bursamin, Bursamin; Widawati, Lina; Andriani, Evi; Arif, Hilda Meisya
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 12 No 1 (2025)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v12i1.8257

Abstract

Objective: This study purposed for analyze value chain of raw material rubber (rmr) from plantation farmers’ auctions to market channels measuring market prices through natural rubber auctions. Methodology: this researced method used DSRS (Disproportion Stratified Random Sampling) technique, namely random sampling from population by conducting direct observation of rubber processor industry and analyzing value chain of raw material rubber based on market prices or base prices through the auction system. Results: The results analyzed of Value Chain of Raw Material Rubber (RMR) from Plantation Farmers’ Auctions to Market Channels inconsitance of the market price in the company's base price because the price through the auction system (7,000-9,000 IDR/ kgs), while the group system (10,500-12,500 IDR/ kgs). So that’s average selled value of farmers' rubber prices through of auction system is not balanced compared to selling value of farmers' rubber prices through the group system, to the average selling value of rubber prices (1,500 IDR/ Kgs). Conclusion: There are differences in the purchased system in the procurement of Rubber Processed Raw Materials Rubber (RMR) in the rubber industry at PT. Bukit Angkasa Makmur, Bengkulu Tengah Regency. The amount the Value Chain of Raw Material Rubber (RMR) from Plantation Farmers’ Auctions to Market Channels obtained by rubber farmers is not comparable between the auction system with average market price (874,447.50 IDR/week) and average group system (15.000-16.500 IDR/kgs), to average difference in the selling value of rubber (1,125,179.41 IDR/kgs). To prevent differences in the selling value of rubber prices for farmers in the middle of market prices, it is necessary to form farmer group units in each region so that the selling value of rubber processed materials increases and plays a role in increasing family income even though it is traditional in its marketing or through collectors so that the price received by farmers is relatively high. Type of Paper: Empirical Research Article.
KARAKTERISTIK PERMEN JELI BUAH PEDADA (Sonneratia caseolaris) BERDASARKAN VARIASI KONSENTRASI GELATIN Azzahra, Putri; Moulina, Methatias Ayu; Widawati, Lina
Jurnal Agriovet Vol. 7 No. 2 (2025): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/8hk9rt33

Abstract

Pedada Fruit is a plant that grows in mangrove waters, is edible, has a unique aroma and sour taste. Pedada fruit can be processed into jelly candy. the aim of this research is to identify the effect of adding gelatin on the quality characteristics of pedada fruit jelly candy. The design of this study was a Completely Randomized Design (CRD) with 5 treatments, namely gelatin concentrations of 6%, 8%, 10%, 12%, 14%. Analysis was carried out yield, water content, vitamin C content, fiber content, protein content, ash content, organoleptics (color, taste, texture) and analysis of the benefits of pedada fruit jelly candy. Based on the results of calculations using a weighting test, the best treatment for pedada fruit jelly candy was with a gelatin concentration of 14%. Pedada fruit jelly candy with a gelatin concentration of 14% has a yield value of 48.03%, water content of 11.21%, vitamin C content of 0.01%, fiber content of 4.32%, protein content of 1.65%, ash content of 0.460%. color organoleptic 3.7 (like), taste organoleptic 4 (like), texture organoleptic 3.8 (like). From the analysis of profits obtained in one month of production, the best treated pedada fruit jelly candy provides a profit of Rp 1,409,000.00.
Identification of Cookies Quality Based on Banana Flour (Musa acuminata Colla) and “Selengek” Fish Flour (Anodontostoma chacunda) Nur'aini, Hesti; Febrian Sutata; Widawati, Lina
Jurnal Teknologi Agro-Industri Vol. 12 No. 2 (2025): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v12i2.237

Abstract

“Jantan” banana (Musa acuminata Colla) and “selengek” fish (Anodontostoma chacunda) have high nutritional value, so they have the potential to be used as additional ingredients in cookie processing. This study aimed to analyse the quality characteristics of banana flour and selengek fish flour-based cookies. The research design used was factorial with variations in the composition of male banana flour and “selengek” fish flour, namely 75: 25, 80 : 20, 85 : 15, 90 : 10, 95 : 5, and 100 : 0. Chemical analysis (moisture content, protein content, and fibre content) and organoleptic test (colour, taste, aroma, and texture) were conducted on the cookies produced. Processing of cookies with the addition of male banana flour and selengek fish flour produced cookies with yields between 40.58% to 41.20%, moisture content between 6.11% to 8.58%, protein content 4.23% to 5.69%, and fibre content 5.00% to 6.19%. Sensory test analysis showed that panelists' hedonic level for banana flour and “selengek” fishmeal cookies ranged from 3.35 to 2.40 for colour parameters, 2.40 to 3.70 for taste parameters, 2.90 to 4.04 for texture and 2.40 to 3.35 for aroma parameters.
Karakteristik mutu sosis vegetarian jamur sawit (Volvariella volvaceae) dengan penambahan tepung biji durian termodifikasi Widawati, Lina; Putri, Welin Camelia; Prasetya, Andwini
Journal of Tropical AgriFood Volume 7 Nomor 2, Tahun 2025
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.7.2.2025.19764.85-92

Abstract

Sosis merupakan bentuk olahan pangan yang dibuat dari pencampuran daging halus dan tepung atau pati dengan bumbu serta bahan tambahan makanan yang diizinkan. Penelitian ini bertujuan untuk mengkarakteristik mutu sosis jamur sawit dengan penambahan tepung biji durian termodifikasi. Penelitian ini adalah penelitian faktor tunggal (penambahan tepung biji durian termodifikasi) yang disusun dalam Rancangan Acak Lengkap dengan 6 taraf perlakuan, yaitu 15, 30, 45, 60, 75, dan 90 g. Hasil penelitian menunjukkan bahwa penambahan porsi tepung biji durian termodifikasi berpengaruh tidak nyata (p > 0,05) terhadap respons organoleptik hedonik untuk warna, aroma dan penilaian keselurahan sosis jamur sawit, namun berpengaruh nyata (p < 0,05) terhadap respons organoleptik hedonik untuk rasa dan tekstur. Menggunakan metode pembobotan aditif, perlakuan yang memberikan respons organoleptik hedonik terbaik adalah penambahan tepung biji durian termodifikasi sebanyak 45 g. Perlakuan tersebut menghasilkan sosis dengan karakteristik sensoris hedonik suka untuk atribut warna, aroma, dan rasa, sedangkan untuk atribut tekstur dan penilaian keseluruhan mendapatkan respons agak suka. Karakteristik kimia sosis jamur sawit tersebut adalah mempunyai kadar air, serat dan protein, berturut-turut 69,73%, 3,25%, dan 10,00%.
Optimasi Pengolahan Minuman Sereal Instan Berbasis Tepung Pisang Jantan (Musa Acuminata Colla) dan Tepung Sorgum (Sorghum Spp) Nur'aini, Hesti; Muharsyaida, Femmi; Widawati, Lina
Sci-tech Journal Vol. 5 No. 1 (2026): Sci-Tech Journal (STJ)
Publisher : MES Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56709/stj.v5i1.890

Abstract

Instant cereal is an alternative food to replace staple foods, especially for breakfast that is rich in nutrition. A study has been conducted that aims to characterize the effect of the composition of banana flour and sorghum flour on the quality of instant cereal drinks. This study used a one-factor factorial design, namely the ratio of banana flour and sorghum flour with six treatment levels, namely P1K1 (0%:100%), P2K2 (20%:80%), P3K3 (40%:60%), P4K4 (60%:40%) and P5K5 (80%:20%), P6K6 (100%:0%). Physical analysis conducted on instant cereal drinks resulted in a yield of 94.70% to 94.70%, an absorption capacity of 1.20% to 1.50%, a viscosity of 49.15 mPa.s to 89.71 mPa.s, and a humidity of 1.69% to 3.24%. Chemical analysis yielded a moisture content of 1.55% to 2.61%, a protein content of 3.30% to 6.27%, and a fiber content of 2.04% to 3.05%. The best treatment analysis for appearance parameters yielded a value of 0.87 and an effectiveness value of 1.00. The feasibility analysis yielded a R/C ratio of 1.20.
Co-Authors Ageng Sanjaya Alan Oktarianto Andwini Prasetya Andwini Prasetya, Andwini Arif, Hilda Meisya Azzahra, Putri Banu Mahendro Budiyanto Budiyanto Bursamin, Bursamin Darius Darius Dedi Dedi Dewi Suranti Diah Azhari Dwi S, Muhammad Efrizal Eko Sumartono, Eko Eva Ramalia Sari Eva Ramalia Sari Evi Andriani Evi andriani, Evi Fahrur Razie Febrian Sutata Febrianza, Herry Hendri Hardiyanto Herri Fariadi, Herri Herry Febrianza Hesti Nur&#039;aini Hesti Nur’aini Julman hadi Jurois Meksi Jusuf Wahyudi Lena Elfianty Lindah Anggraini Meirita Sari Meisya, Hilda Meta Haryani Methatias Ayu M Methatias Ayu Moulina, Methatias Ayu Muharsyaida, Femmi Mujiono Mujiono Mukmin - Mumun Mumun Munhedi Vierzhen Novian Firnando Nur'aini, Hesti Nur’aini, Hesti Perata, Lusita Dian Pinardi, Jaka Puspita, Beni Putri, Welin Camelia Rabiul Armala Rifaldo Greastwonnio Ririn Afriani Riswan Mulyadi Saputra, Febry Dian Sari, Anjelia Puspita Sihite, Devi monika Siska Apriyani Siti Helmyati Sukmawati - Susi Efrianti Syahputra, Yudian syaida, Femmi Muhar Wulandari, Suci Rahma Yossie Yumiyati Yudha Yudha Yusun Yusun Zhazha Zhazha