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All Journal AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Jurnal Dimamu
Ida Ningrumsari
Universitas Ma'soem
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Other

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Pengaruh Perbandingan Rumput Laut (Gracilaria Sp.) Dengan Bawang Putih (Alium sativum L.) Terhadap Karakteristik Kaldu Rumput Laut Lina Herlinawati; Ida Ningrumsari; Rini Sitawati; Eca Amelia
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 1 (2022)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (706.636 KB)

Abstract

This research on making seaweed seasoning powder is expected to provide an alternative safe flavoring material because it comes from natural food and is one of the diversified products of processed local seaweed that is widely cultivated in Indonesia. This study also aims to determine the effect of the ratio of dried seaweed and garlic powder on water content, ash, dissolved solids, and organoleptic properties of seaweed seasoning powder. The experimental design that will be used in this study is a Completely Randomized Design (CRD) pattern with one variable, namely the ratio of dried seaweed and garlic at levels 1:2, 1:1, and 2:1. The results showed that the ratio of dried seaweed and garlic powder had a significant effect on water content, ash content, total soluble solid (TSS), taste, aroma, and texture seaweed seasoning powder. The ratio of dried seaweed and garlic powder had no significant effect on the color of seaweed seasoning powder. The best treatment was  a ratio of seaweed and garlic powder of 1:2 having an average value of color 4.13, taste 3.29, aroma 3.62, texture 4.03, water content 7.12%, ash content 2.91, and total dissolved solids of 89.14%.
Analisis Ketahanan Pangan Rumah Tangga Petani pada Masa Pandemi Covid-19 Siti Nurbais; Tito Hardiyanto; Ida Ningrumsari; Amila Khairina
Jurnal Dimamu Vol. 2 No. 1 (2022)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v2i1.666

Abstract

The COVID-19 pandemic has affected the agricultural sector in the food crop sub-sector, such as decreased food productivity, decreased distribution of production factors and food commodity yields, and increased prices for food products. This also affects the level of farmers' welfare, especially the food security and insecurity of farmers' households. This study aims to determine the resilience and food insecurity of farmer households during the Covid-19 pandemic, a case study in Cimanganten Village, Tarogong Kaler District, Garut Regency. The type of research used is a case study method, the determination of respondents is determined by purposive sampling, namely as many as 12 respondents who come from farmer households who own cereals, legumes and tubers farming in Cimanganten Village. Data analysis was carried out by determining the level of food security seen from the share of food expenditure and food insecurity using the jonsson and tolee method, food security and food insecurity index indicators. The results showed that food security of farm households during the covid-19 pandemic in Cimanganten Village is classified as food security, and food insecurity of farm households during the covid-19 pandemic in Cimanganten Village did not experience food insecurity.
Co-Authors Amila Khairina Eca Amelia Lina Herlinawati Rini Sitawati Siti Nurbais Tito Hardiyanto