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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Tarjih: Agribusiness Development Journal
Maryati
Politeknik Negeri Fakfak
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Materials Science & Nanotechnology Social Sciences

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Saluran dan Margin Pemasaran Ikan Asin di Kabupaten Fakfak Muh Haidir Hakim; Maryati; La Andi
Tarjih : Agribusiness Development Journal Vol. 2 No. 02 (2022): VOLUME 2, NOMOR 02, DESEMBER 2022
Publisher : Program Studi Agribisnis Universitas Muhammadiyah Sinjai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47030/tadj.v2i02.433

Abstract

West Papua has a large sea area and has the opportunity to develop the fisheries sector. This abundant amount of fish in Fakfak Regency must be able to be utilized. Therefore, fish can be processed so that it will provide added value, one of which is processed salted fish. The purpose of this study was to find out the marketing channels for salted fish in Dulan Pokpok Village, Fakfak Regency and to find out the margin costs of salted fish in Dulan Pokpok Village, Fakfak Regency. The method used in this study is qualitative research using descriptive methods. The results of this research show that the marketing channel in Dulan Pokpok Village consists of 4 marketing channels, namely the first marketing channel from producer to consumer, the second marketing channel for producers to buy fresh fish from fishermen then producers process into salted fish and then sell it to consumers, the third marketing channel producers buy from fishermen then sell to retailers then retailers then sell to consumers and the marketing channels of the four producers buy fresh fish from fishermen and processed into salted fish after that it is sold to collecting merchants, collecting merchants sell to retailers then retailers sell to consumers. The margin at the salted fish producer level is IDR 15,000,-/kg to IDR 20,000,-/kg, at the collection merchant level of IDR 5,000,-/kg, at the retailer merchant level of IDR 5,000,-/kg to IDR 10,000,-/kg.
PENGARUH PENAMBAHAN CARABOXYL METHYL CELLULOSA TERHADAP KARAKTERISTIK SENSORI SELAI DAGING BUAH PALA (Myristica argentea Warb.) Maryati; Nur Alam; Reski Rahman Sriwijaya; Andi Patimang
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 7 No. 2 (2023): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v7i2.3512

Abstract

Kabupaten Fakfak merupakan salah satu penghasil komoditas pala di Indonesia. Jenis pala di Kabupaten Fakfak yaitu Myristica argentea Warb yang disebut juga dengan pala Papua. Petani pala hanya mengambil biji dan fuli karena bernilai ekonomi yang tinggi, sedangkan daging buahnya hanya dibuang. Padahal  daging buah pala memiliki komponen terbesar dari buah pala segar. Pemanfaatan daging buah pala secara optimal dapat diolah menjadi selai. Pembuatan daging buah pala menjadi selai membutuhkan bahan pengisi seperti carboxymethyl cellulose. Tujuan penelitian ini untuk mengetahui pengaruh penambahan carboxymethyl cellulose terhadap karakteristik sensori selai daging buah pala. Metode yang digunakan dalam penelitian ini adalah  Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu tingkat konsentrasi CMC yang digunakan dalam penelitian ini adalah 0%, 0,5%, 0,75%, dan 1%. Karakteristik sensori diperoleh dari uji organoleptik dengan parameter aroma, warna, rasa, dan tekstur. Skor organoleptik yaitu 1(sangat tidak suka)-7(sangat suka). Analisis data dalam penelitian ini menggunakan ANOVA (Analysis Of Variance) dilanjutkan dengan uji DMRT (Duncans Multiple Range Test) menggunakan aplikasi SPSS 26. Hasil penelitian menunjukkan bahwa selai daging buah pala dengan penambahan CMC 0,5% memberikan pengaruh nyata (p<0,05) terhadap tekstur selai daging buah pala dan tidak berpengaruh nyata  (p> 0,05) terhadap warna, aroma dan rasa.
PENGARUH PENAMBAHAN BAHAN PELAPIS (MOCAF, TEPUNG BERAS DAN CMC) TERHADAP TINGKAT KESUKAAN KERIPIK BAYAM MERAH (Amarathus Tricolor L.) Maryati; Disyan De Mario Artaty; Andi Patimang
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 8 No. 1 (2024): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v8i1.4914

Abstract

Fakfak Regency is one of the areas in West Papua province which has quite abundant natural vegetable resources, one of which is red spinach. Red spinach (Amaranthus tricolor L.) is a vegetable that has a bitter taste so it is not liked by the public. Red spinach can be processed into snacks so that it is consumed more often by all groups. Red spinach vegetable snacks are made in the form of chips. This research aims to explain the effect of adding coating ingredients (mocaf, rice flour, and CMC) on the level of preference for red spinach chips. The research method used was a Completely Randomized Design (CRD) with one factor (mocaf concentration: rice flour: CMC) and 4 treatments consisting of P0 (50%: 0%: 0%); P1 (45%:5%:0.4%); P2 (40%:10%:0.8%); and P3 (35%:15%:1.2%). The data collection technique used an organoleptic test with a scale of 1 (very dislike) - 7 (very like) with 70 untrained panelists using color, aroma, taste and texture parameters. The data analysis technique used Chi-Square Tests and continued with the Duncans Multiple Range Test (DMRT) with a significance level of 95%. Determination of the best formula for red spinach chips processed using the De Garmo method in the form of an effectiveness index with a weighting procedure. The results of this study show that the addition of coating ingredients (mocaf, rice flour, and CMC) on the level of preference for red spinach chips has no significant effect on the parameters of color, aroma, taste and has a significant effect on texture parameters. The best formula for red spinach chips is P3 treatment (35% mocaf: 15% rice flour: 1.2% CMC) with color preference values of 5.57 (almost like); aroma of 5.81 (almost like); taste of 6.21 (almost really like); and texture of 6.55 (almost really like)
Co-Authors Andi Patimang Andi Patimang Disyan De Mario Artaty La Andi Muh Haidir Hakim Nur Alam Reski Rahman Sriwijaya