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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian MUWAZAH: Jurnal Kajian Gender
Poppy Diana Sari, Poppy Diana
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Agriculture, Biological Sciences & Forestry

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ANALYSIS OF WOMEN’S PARTICIPATION IN RAINFED RICE AGRICULTURAL SYSTEMS IN GEBANGANGKRIK VILLAGE OF NGIMBANG LAMONGAN, EAST JAVA Sutrisno, Eko; Sari, Poppy Diana
MUWAZAH Vol 8 No 2: Desember 2016
Publisher : IAIN Pekalongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (178.701 KB)

Abstract

The aim of this study was to obtain in-depth information about the participation of women farmers in agricultural production in the village of Gebangangkrik. Women in the village of Gebangangkrik go to work in the fields to help their husbands, from land preparation to post harvest process. Fees earned by women is lower than for men. They work with a rotation system or alternately between families or between neighbors that do not receive fees or spend big except for breakfast. There are many women farmers who worked to pay the debt, because when the bad season come, they had to borrow rice to other people who had more extensive rice fields with the assurance will voluntarily to help work in the fields when the next planting season. However, women farmers access to information in the field of agriculture is still very limited, so it seems that the girls were just as workers.Penelitian ini bertujuan untuk mendapatkan informasi yang mendalam tentang partisipasi perempuan petani dalam produksi pertanian di Desa Gebangangkrik. Perempuan di Desa Gebangangkrik ikut bekerja di sawah membantu suami, dari proses penyiapan lahan hingga pascapanen. Upah yang diterima oleh para perempuan lebih rendah daripada laki-laki. Mereka bekerja dengan sistem giliran atau bergantian antar keluarga atau antar tetangga sehingga tidak menerima upah atau mengeluarkan biaya besar kecuali untuk sarapan. Terdapat banyak perempuan petani yang bekerja karena untuk membayar utang, sebab saat musim paceklik sudah pinjam beras kepada orang yang memiliki sawah lebih luas dengan jaminan mau disuruh membantu bekerja di sawah saat musim tanam selanjutnya. Namun begitu, akses para perempuan petani untuk mendapatkan informasi di bidang pertanian masih sangat sedikit, sehingga terkesan bahwa para perempuan tersebut hanya sebagai pekerja.
Sifat fisikokimia marshmallow kulit buah naga merah (Holycereus polyrhizus) dengan perbedaan konsentrasi sari lemon dan gula pasir: Physicochemical properties of red dragon fruit peel marshmallow (Holycereus polyrhizus) with differences in lemon juice and sugar concentrations Azara, Rima; Budiandari, Rahmah Utami; Sari, Poppy Diana; Maziya, Zidny
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/qf0bre09

Abstract

The red dragon fruit peel (Hylocereus polyrhizus), which is often discarded as waste around 30–35% of the total fruit, has potential as a natural food colorant. One innovative use is as a raw material for marshmallow, a soft, spongy candy typically made from sugar, gelatine, colouring, and flavouring agents. Sugar addition plays a role in sweetness, texture, and appearance enhancement. Additionally, lemon juice can be used as a natural flavour due to its bioactive compounds such as flavonoids, limonoids, and high vitamin C content. This study aims to investigate the effect of different concentrations of granulated sugar and lemon juice on the physicochemical characteristics of marshmallow made from red dragon fruit peel. The study employed a randomized complete block design (RCBD) with two factors: sugar concentration (27%, 35%, 43%) and lemon juice concentration (0.7%, 1.3%, 1.9%) with three replications. Parameters observed included moisture content, ash content, vitamin C, total sugar, whiteness index, and hardness. The results showed no interaction between sugar and lemon juice. Sugar concentration significantly affected moisture content, ash content, total sugar, whiteness index, and hardness of the marshmallow. In contrast, lemon juice concentration did not have a significant effect on all measured parameters. Furthermore, vitamin C content showed no significant differences among treatments.
Co-Authors Eko Sutrisno, Eko Maziya, Zidny Rahmah Utami Budiandari RIMA AZARA