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All Journal JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian JAS (Journal of Animal Science)
Nanda Rusti
Politeknik Negeri Banyuwangi
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Environmental Science Immunology & microbiology Social Sciences Veterinary

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Modifikasi Concentrated Yogurt Susu Kambing Dengan Penambahan Tepung Porang (Amorphophallus oncophyllus) ditinjau dari Persentase Produk, Whey Bebas, Sineresis, dan pH Salvian Setyo Prayitno; Nadia Maharani; Nanda Rusti
JAS Vol 7 No 4 (2022): Journal of Animal Science (JAS) - Oktober 2022
Publisher : Program Studi Peternakan, Fakultas Pertanian Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (611.696 KB) | DOI: 10.32938/ja.v7i4.2991

Abstract

Penelitian ini bertujuan untuk mempelajari peningkatan kualitas concentrated yogurt susu kambing yang dimodifikasi dengan tepung porang. Kualitas concentrated yogurt yang diamati meliputi persentase produk (yield), whey bebas, sineresis, dan pH. Materi yang digunakan yaitu susu kambing Peranakan Etawah (PE), kultur starter yogurt komersial, dan tepung umbi porang (dibuat sendiri). Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan terdiri atas kontrol yaitu tanpa penambahan tepung porang (P0), penambahan tepung porang 0,5% (w/w)(P1), tepung porang 1% (w/w)(P2), dan tepung porang 1,5% (w/w)(P3). Susu difermentasi menjadi yogurt selama 5 jam pada inkubator (42°C), sebelum disaring menjadi concentrated yogurt. Parameter concentrated yogurt yang diuji berupa persentase yield, whey bebas, sineresis, dan pH yang diukur setelah yogurt disaring selama 24 jam pada refrigerator (10°C). Hasil penelitian menunjukan bahwa tepung porang secara nyata (P<0,05%) menyebabkan peningkatan persentase yield dan pH concentrated yogurt, sedangkan whey bebas dan sineresis mengalami penurunan. Penambahan tepung porang 1,5% (P3) pada pembuatan concentrated yogurt menghasilkan persentase yield, whey bebas, sineresis, dan pH terbaik dibandingkan perlakuan lainnya. Berdasarkan hasil penelitian dapat disimpulkan bahwa kualitas concentrated yogurt meningkat secara nyata dengan dimodifikasi penambahan tepung porang. Manfaat penelitian ini adalah memberikan informasi penggunaan tepung porang ternyata dapat meningkatkan kualitas concentrated yogurt susu kambing.
Pengaruh Harga dan Rasa terhadap Preferensi Konsumen Teh Kulit Buah Naga di Kabupaten Banyuwangi Annisa Amalia Putri; Nanda Rusti; Kurniawan Muhammad Nur
JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Vol. 9 No. 1 (2024)
Publisher : Department of Agribusiness, Halu Oleo University Jointly with Perhimpunan Ekonomi Pertanian Indonesia - Indonesian Society of Agricultural Economics (PERHEPI/ISAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37149/jia.v9i1.938

Abstract

Banyuwangi district has a high productivity of dragon fruit and is a superior horticultural agricultural commodity. One of the areas in Banyuwangi district that has great potential in cultivating dragon fruit is Jambewangi Village. A rich harvest will cause a surplus of dragon fruit on the market, lowering the sale price. During this time, the dragon fruit was eaten, and only the meat was processed, while the fruit's skin was not optimally utilized. The researchers wanted to create an innovation such as a product of herbal tea leather fruit. The research aimed to know and analyze consumers' preferences for the new product of Jambewangi village. This research was conducted from June until September 2023. The variables used in this study are price and taste. The research uses a quantitative approach by using a 1-5 Likert scale questionnaire in the tourist and culinary areas of Banyuwangi District. The sampling approach used is simple random sampling. The data is 32 culinary tourists. The data obtained will be analyzed through validity tests, reliability tests, classical assumption tests, and linear regression tests. The results of this study showed that there is a significant influence between price and taste on consumer preferences, with the F value counting of 16,784 > F table 3.30, so it is understood that when price variables and taste increase together, then the variable of consumers preference also increases, on the contrary, when the price variable and taste decreases. Consumers' preference variables also experience a decrease.
Co-Authors Annisa Amalia Putri Kurniawan Muhammad Nur Nadia Maharani Novilia Kareja Ruth Ema Febrita Salvian Setyo Prayitno