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Pengaruh Waktu Perendaman dalam Larutan Ca (Oh)2 0,5% terhadap Karakteristik Keripik Singkong Aghnia Rahmawati; Hendrawan Hendrawan; Cucu Maryani
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 1 (2022)
Publisher : Ma'soem University

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Abstract

Cassava (Manihot Utilissima Pohl) is one of the food crops that is quite high in production but is easily damaged. Cassava as a raw material for chips has a weakness, namely it contains a bitter or astringent taste, and after being fried, the texture becomes hard. In addition, during the processing before frying there will be a browning reaction due to the reaction between sugar and protein or amino acids. Soaking cassava in a solution of whiting is an effort to reduce the astringent or bitter taste, improve the texture of the cassava chips to make them more crispy, and prevent the browning reaction. This study aims to determine the effect of the immersion period of cassava slices in 0.5% (Ca(OH)2) solution on several characteristics of the cassava chips produced. The design used was a randomized block design (RAK) with 6 treatment periods of immersion (6 hours, 12 hours, 18 hours, 24 hours, 30 hours and 36 hours) with a concentration of 0.5% Ca(OH)2 solution (w/v). ) and repeated 4 times. Organoleptic testing of color, taste, aroma and crispness was carried out by acceptance test (Hedonic). The results showed that soaking cassava in a 0.5% Ca(OH)2 solution for 30 hours produced cassava chips with the best characteristics based on the assessment of taste, aroma, color and crispness.
Perbedaan Hasil dan Kualitas Ubi Jalar (Ipomoea Batatas L.) Akibat Perendaman Stek Menggunakan Ekstrak Bawang Merah Lia Aulia; Hanny Hidayati Nafi'ah; Hendrawan Hendrawan
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 1 (2022)
Publisher : Ma'soem University

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Abstract

One of the obstacles to the cultivation of sweet potatoes planted in the dry season is the lack of seedlings. One solution is to use cuttings that are cut smaller than the size of the cuttings should be. To increase the growth and yield of sweet potatoes, shallot extract is used as an exogenous hormone as a pre-planting treatment. The purpose of this study was to determine the effect of onion extract and soaking duration on the yield and quality of sweet potato. This experiment was carried out from March to June 2021 in the experimental field of the Faculty of Agriculture, University of Garut, Tarogong Kaler District, Garut Regency with an altitude of 761 meters above sea level. This experiment used a non-factorial randomized block design with nine treatments repeated three times. The concentration of shallot extract and the duration of soaking affect the weight of tuber per plant, the weight of tuber per plot, the weight of economical tuber per plot, the weight of non-economical tuber per plot and the brix test of fresh tuber. The best results were found in the treatment of shallot extract concentration of 90% and soaking duration of 90 minutes.
Pengaruh Kualitas Pelayanan terhadap Kepuasan Pelanggan pada Coffe Shop Nurona Space di Kota Bandung Rizki Ayu Utari; Hendrawan Hendrawan; Raden Haerudjaman
Jurnal Dimamu Vol. 2 No. 2 (2023)
Publisher : Ma'soem University

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Abstract

This study aims to determine the effect of service quality on customer satisfaction at Caffe shop Nurona Space in Bandung. In this study, the method used is Independent Variable and Dependent Variable, the research used is primary and secondary with data collection methods using questionnaires. The number of research samples used were 50 customers, the analysis obtained by accidental simply method used is the validates and reliability test, multiple linear, t test, spss and f test. From the research results show Quality of Service a positive and significant effect on customer satisfaction at the Nurona Space coffee shop.
Analisis Konsumsi Energi dan Protein Menu Makan Siang Siswa Program Kelas Mandiri SMKN II Subang Tuti Gantini; Hendrawan Hendrawan; Ardi Mulyono
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 1 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i1.785

Abstract

Nutritional adequacy is an average adequacy of nutrients each day for people according to their age, gender, body size, body activity to reach the optimum health. Research to analize protein and energy consumption at lunch which was served for Mandiri class students of SMKN 2 Subang had been done. The objective of the research was to measure the adequacy of calory and protein intake of the students of SMKN 2 Subang based on menu plan. Menu was arranged for the cycle of 10 days. The descriptive method was applied in this research to find out the amount of energy and protein intake from lunch compared to the adequacy level that was recommended. Result of the analysis showed that contribution of protein from lunch compare to the recommended nutritional adequacy was 20.60% to 100.4%. Lunch menu at day 8th consisted of rice, stir-fried spinach and corn, and fried mujair fish contributed protein of more than 80%, and the contribution of protein was 19.88% to 31.42% that was less than the recommended adequacy level.
Pemanfaatan Limbah Kopi menjadi Briket Arang sebagai Bahan Bakar Alternatif Hendrawan Hendrawan; Ramdani Ramdani; Puji Rahayu Rahayu; Alviani Halimatus Sadiah Sadiah
Jurnal AbdiMU (Pengabdian kepada Masyarakat) Vol. 6 No. 1 (2026): Mei
Publisher : Ma'soem University

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Abstract

Indonesia is one of the world’s largest coffee producers, with the village of Campakamulya being a producer of Puntang coffee. Increased coffee production generates coffee husk and grounds waste that has not been utilised optimally, thus posing a potential risk of environmental pollution. This community service initiative aims to process coffee waste into briquettes as an environmentally friendly alternative energy source. The partners in this initiative are the local community and small and medium-sized enterprises (SMEs). The method employed was Participatory Action Research (PAR), involving the community in the stages of observation, planning, implementation, and evaluation. The results of the activity demonstrated that the community was able to produce briquettes through the stages of sun-drying, roasting, grinding, mixing, moulding, and drying. The resulting product not only serves as an alternative energy source but also creates business opportunities and enhances the community’s skills. This activity demonstrates that the utilisation of coffee waste holds potential as a sustainable solution for waste management and community economic development.
Dampak Penambahan Ragi Tempe terhadap Kualitas Virgin Coconut Oil Hendrawan Hendrawan
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 1 (2025)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i1.1477

Abstract

Virgin coconut oil, or VCO, is a high-quality oil extracted from fresh coconut flesh without heating or the use of chemicals. This oil is characterized by low water and free fatty acid content, a clear color, a distinctive aroma, and a shelf life of more than 12 months. With advancements in VCO production, fermentation with tempeh yeast as a starter is now possible. This approach has proven effective in maintaining VCO quality, particularly its antioxidant and fatty acid content, as it does not require high temperatures. This research will be conducted in April 2025 at the Chemistry and Processing Laboratory of the Faculty of Agriculture, Ma'soem University. The aim is to measure the impact of tempeh yeast addition on the properties of VCO. The experiment used a Randomized Block Design (RBD) experiment, which included six treatments of tempeh yeast concentrations (0.5%, 0.8%, 1.1%, 1.4%, and 1.7%) with five replications. The results will be statistically analyzed using Analysis of Variance, and if significant differences are found, they will be followed up with Duncan's Multiple Range Test (DMRT) at a 5% significance level. The research findings indicate that tempeh yeast concentration significantly influences VCO quality, as evaluated by water content, fatty acid content, and yield. The higher the tempeh yeast concentration, the better the VCO quality in terms of water content and yield, although the free fatty acid content also increases.
Analisis Strategi Pengembangan Agroindustri Pupuk Organik Cair di Koperasi Bangbara Sadulur Makmur Waliah mulyatillah; Samsul Arifin; Hendrawan Hendrawan
Jurnal Dimamu Vol. 5 No. 3 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v5i3.2191

Abstract

The development of Liquid Organic Fertilizer (LOF) agroindustry is one of the strategic solutions for sustainable agriculture and achieving SDGs amidst the negative impacts of chemical fertilizers. This study aims to analyze internal and external factors and formulate a strategy for developing the Gumasep LOF Agroindustry. This study uses a descriptive quantitative research method with a SWOT analysis. The study was conducted at the Gumasep LOF Agroindustry, Bangbara Sadulur Makmur Cooperative, Cicalengka Wetan Village, Cicalengka District, Bandung Regency using 40 respondents who were taken by purposive and stratified random sampling. The study's results showed that internal strength factors include good LOF quality, increased productivity, labels, reduced pests, easy application, and raw materials from waste. Internal weakness factors include LOF is not widely known, digital marketing is not yet optimal, long effectiveness, uneven distribution, and repeated application. External opportunity factors come from government support, adequate access to capital, demand for organic products, and high demand for LOF. External threat factors include low farmer trust in LOF, product and price competitors, continued use of inorganic fertilizers, dependence on the government, and farmers not interested in LOF products. The SWOT analysis results show that the agro-industry's position is in quadrant II with an IFAS value of 0.51 and EFAS -0.17. The recommended strategy is the ST (Strength - Threats) strategy which utilizes strengths to minimize threats by conducting demo plots and counseling, socialization and education, strengthening independent products and agro-industry, and local branding.
Co-Authors Aghnia Rahmawati Alviani Halimatus Sadiah Sadiah Ardi Mulyono Cucu Maryani Gantini, Tuti Hidayati Nafi’ah, Hanny Lia Aulia Puji Rahayu Rahayu Raden Haerudjaman Ramdani Ramdani Rizki Ayu Utari Samsul Arifin Waliah mulyatillah