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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Veteriner Jurnal Ilmu Dasar Jurnal Keteknikan Pertanian Techno.Com: Jurnal Teknologi Informasi Indonesian Journal of Agricultural Science Jurnal Penelitian Pascapanen Pertanian Pengembangan Inovasi Pertanian Journal of Educational Science and Technology agriTECH Warta IHP (Warta Industri Hasil Pertanian) UNEJ e-Proceeding Jurnal ELTIKOM : Jurnal Teknik Elektro, Teknologi Informasi dan Komputer SOSIOHUMANIORA: Jurnal Ilmiah Ilmu Sosial dan Humaniora JURNAL MEDIA INFORMATIKA BUDIDARMA ComTech: Computer, Mathematics and Engineering Applications JURNAL PANGAN Indonesian Journal of Applied Research (IJAR) Jurnal Kajian Pariwisata JURNAL AGROINDUSTRI HALAL Carmin: Journal of Community Service Jurnal Ilmiah Pangan Halal Karimah Tauhid TPACK-IPA (Technological Pedagogical Content Knowledge) GEMASSIKA: Jurnal Pengabdian kepada Masyarakat
Sri Widowati
Magister Teknologi Pangan, Universitas Djuanda Bogor
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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Teknologi Pengolahan Roti Kering Substitusi Tepung Sukun Ira Mulyawanti; nFN Hernani; nFN Febriyezi; Sri Widowati
Jurnal Penelitian Pascapanen Pertanian Vol 8, No 2 (2011): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v8n2.2011.64-71

Abstract

Tepung sukun dapat dimanfaatkan  sebagai alternatif  unruk mensubstitusi  terigu dalam pembuatan  roti. Namun  karena tepung  sukun tidak mengandung  gluten, maka penggunaannya  dalam roti tidak dapat 100% dan untuk memperbaiki  penerimaan  organoleptik  roti substitusi  tepung  sukun,  perlu diolah  lebih lanjut menjadi  roti kering.  Penelitian  dilakukan  untuk mengetahui  pengaruh  substitusi terigu dengan tepung sukun (10%,20%,30%) dan jenis lemak (shorthening, margarin, mentega)  yang digunakan  terhadap karakteristik roti kering yang dihasilkan.  Hasil penelitian  menunjukkan  bahwa penambahan  tepung  sukun berpengaruh  nyata terhadap  volume spesifik dan sifat fungsional  roti kering.  Perbandingan  tepung sukun dengan terigu 10:90 menghasilkan  roti kering dengan karakteristik kimia dan fisik yang tidak berbeda nyata dengan penggunaan  terigu  100%, yaitu dengan kadar lernak 9,0%, protein  14,30%, kadar air 5,36%, volume spesifik  3,66 ml/g, amilosa  16,57%, pati terlarut65,15%, dan daya cerna pati 77,58%.  Secara organoleptik,  panelis menyukai  produk roti kering substitusi  tepung sukun 10% dengan kriteria suka untuk rasa, warna, aroma, penampakan  dan kesukaan keseluruhan.  Jenis lemak berpengaruh  terhadap kandungan  lemak, protein, aktivitas air, dan tingkat penerimaan  roti kering. Penggunaan mentega menghasilkan  roti kering terbaik dengan kandungan  lemak 8,4%, protein  15,48%, dan air 6,08%. Secara organoleptik  panelis menyukai  penggunaan  mentega  dengan  kriteria  suka pada rasa, warna,  aroma,  penampakan, dan kesukaan  keseluruhan.  Dengan demikian,  tepung sukun dapat mensubstitusi  terigu sebanyak  10% untuk menghasilkan  roti kering yang baik. Processing Technology of Rusk with Breadfruit Flour Substitution.Breadfruit flour is a potential  substitute  for wheat  flour in bread making.  However,  since breadfruit flour does not contain gluten, complete  substitution  of wheat flour with breadfruit flour in bread is impossible  and to improve sensory characteristics of bread with breadfruit flour substitution re-baking  is required  to produce rusk. This study was conducted to investigate  the effect of partial substitution of wheat flour with breadfruit  flour (10%,20%,30%) and type of fat (shortening, margarine, butter) on physico­ chemical  characteristics and sensory  acceptability  of rusk. The results showed that substitution  of wheat flour with breadfruit  flour significantly  influenced  the specific  volume  and functional  properties  of rusk. The physico-chemical characteristics of rusk made from 10% breadfruit  flour substitution,  which were fat 9.0%, protein  14.30% and moisture 5.36%, specific volume 3.66 ml/g, amylose 16.57%, soluble starch 65.15%,  and starch digestibility  77.58%,  were insignificantly different  from those of rusk made from 100% wheat flour. The type of fat used influenced  the fat and protein  contents,  water activity,  and sensory  acceptability of rusk. The use of butter produced  the best rusk which contained  fat 8.4%, protein  15.48%, and moisture  6.08%. In general, sensory panelists  liked the taste, color, flavor, appearance  and overall characteristics  of rusk made from 10% breadfruit  flour substitution  with the use of butter. The results suggest that breadfruit  flour could substitute  10% of wheat flour in production  of rusk with acceptable  physico-chemical and sensory  characteristics.
Karakteristik Ekstrudat Beberapa Varietas Jagung Dengan Penambahan Akuades B.A.S. Santosa; nFN Sudaryono; Sri Widowati
Jurnal Penelitian Pascapanen Pertanian Vol 3, No 2 (2006): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v3n2.2006.96-108

Abstract

Teknologi ekstrusi dapat digunakan pada beberapa komoditas dan atau campurannya, begitu pula pada komoditas jagung. Namun demikian pengaruh varietas jagung dan penambahan air pada teknologi ekstrusi terhadap mutu dari ekstrudat belum diteliti. Penelitian ini bertujuan untuk mengetahui karakteristik bahan baku jagung dan ekstrudat yang dihasilkan. Penelitian disusun dalam rancangan petak terpisah (split plot design). Petak utama adalah varietas jagung Bima, Pioner, Bisma dan Lamuru dan sebagai anak petak adalah penambahan akuades terhadap bahan baku jagung yaitu 0%, 5%, 10% dan 15%. Pengamatan dilakukan pada bahan baku dan ekstrudat jagung, yang meliputi, sifat fisik, fungsional, kimiawi dan amilografi. Hasil penelitian menunjukkan bahwa ke empat varietas jagung yang dicoba dapat diolah dengan teknologi ekstrusi dan berhasil didapatkan produk ekstrudat yang mempunyai sifat-sifat fisik, fungsional dan kimiawi yang berbeda, kecuali sifat amilografinya. Ekstrudat yang dihasilkan dari ke empat varietas tersebut memiliki karakteristik relatif baik, dengan urutan sebagai berikut: Bisma, Lamuru, Pioner dan Bima. Penambahan akuades 5% pada ke empat varitas jagung menghasilkan ekstrudat dengan kualitas yang lebih baik dibandingkan dengan konsentrasi penambahan akuades yang lainnya. Penelitian ini diharapkan dapat memberikan informasi data, kualitas dan karakteristik ekstrudat jagung, guna pengembangan ekstrudat jagung dan campurannya.
PENURUNAN INDEKS GLIKEMIK BERAS PRATANAK DENGAN BAHAN BAKU GABAH KERING PANEN (GKP) Rahmawati Nurdjannah; Sarah Anita Apriliani; Sri Widowati
Jurnal Penelitian Pascapanen Pertanian Vol 15, No 2 (2018): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v15n2.2018.106-114

Abstract

Mayoritas masyarakat Indonesia menyukai beras dengan tekstur pulen yang memiliki kandungan amilosa rendah dan cenderung memiliki Indeks Glikemik (IG) tinggi. Respon glikemik beras selain dipengaruhi oleh sifat fisiko-kimianya, dipengaruhi juga oleh proses pengolahan, penyimpanan, ratio komponen amilosa dan amilopektin pada pangan, indeks gelatinisasi dan ukuran partikel pati, komponen pangan lain, dan asam-asam organik. Proses pratanak terbukti mampu menurunkan nilai indeks glikemik pada beras gabah kering giling (GKG), namun belum pernah dilakukan pada Gabah Kering Panen (GKP), bila dilihat dari kadar airnya dapat mempercepat proses perendaman,dan menghemat biaya produksi. Penelitian dilaksanakan pada bulan Februari-April 2016. Penelitian dilaksanakan di Laboratorium Balai Besar Litbang Pasca Panen. Bahan baku yang digunakan adalah GKP dan GKG dari varietas Inpari 24 (beras merah). Rancangan yang digunakan adalah rancangan acak lengkap faktorial tiga kali ulangan. Faktor pertama adalah bahan baku (GKP dan GKG) dan faktor kedua adalah lama perendaman (3 dan 4 jam). Parameter analisa yang dilakukan adalah mutu fisik beras, proksimat, serat pangan, gula total, pati, amilosa, daya cerna pati, serat kasar dan Indeks Glikemik. Hasil penelitian menunjukkan mutu fisik beras pra tanak dari bahan baku GKP yang direndam selama 4 jam memiliki kadar beras kepala yang lebih tinggi (92,86%) dibandingkan dengan perlakuan yang lain. Beras pratanak yang berasal dari GKP dan GKG yang direndam selama 4 jam memiliki nilai Indeks Glikemik yang sama yaitu 62 yang lebih rendah dari bahan baku (IG GKP: 84, IG GKG: 72). Reducing Glycemic Index on Parboiled Rice with Raw Material from Freshly Harvested PaddyThe majority of Indonesian people liked the rice with a fluffier texture that has a low amylose content and tend to have the Glycemic Index (GI) high. Besides rice glycemic response is influenced by the physic-chemical properties, influenced also by the processing, storage, component ratio of amylose and amylopectin in food, gelatinization index and particle size starch. Parboiled process is proven to reduce the glycemic index value of dried paddy (DP), but it has never been done on wet paddy (WP). The study was conducted in February-April 2016. The research was conducted at the Laboratory of the Indonesian Center for Agricultural Postharvest Research and Development. The raw materials used are DHR and DMR of Inpari 24 (brown rice). The study was conducted on a laboratory scale with a completely randomized factorial design of three replications. The first factor is the raw material (DHR and DMR) and the second factor is the soaking time (3 and 4 hours). Parameter analysis performed is physical quality rice, proximate, dietary fiber, total sugar, starch, amylose, starch digestibility, crude fiber, color and the Glycemic Index. Results showed physical quality of rice parboiled of raw materials DHR soaked for 4 hours had levels higher head rice (92.86%) compared to other treatments. Parboiled rice originating from DHR and DMR soaked for 4 hours to have the same value of the glycemic index was 62 lower than the raw material (IG DHR: 84, IG DMR: 72).
Isolation and Physicochemical Properties of Rice Bran Protein from Heat-Stabilized Rice Bran Inneke Kusumawaty; Dedi Fardiaz; Nuri Andarwulan; Sri Widowati; Slamet Budijanto
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UPT Penerbitan Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Isolation and the physicochemical properties of rice bran protein concentrate (RBPC) produced from unstabilized and heat-stabilized Pandanwangi and Ciherang rice bran were studied. Rice bran stabilization process optimization done on previous research resulted in the extrusion conditions at a temperature of 130.96oC and screw speed 26.65 Hz. Kjeldahl analysis showed that protein content of unstabilized rice bran protein concentrates (URBPC) and stabilized rice bran protein concentrates (SRBPC) of Pandanwangi and Ciherang were 60.76%, 61.38%, 60.19%, and 60.23% respectively. Amino acid composition showed that polar amino acid composition of RBPC Ciherang was higher than that in Pandanwangi leading to its solubility. The protein percentage of acid-soluble glutelin of Pandanwangi was higher than that in Ciherang rice bran protein concentrate. The molecular weight were in range from 11.19 to 60.29 kDa. Glutelin differentiated into α-glutelin (30-39 kDa) and β-glutelin (19-25 kDa). The  RBPCs from two varieties had similar denaturation temperatures (77.22 - 77.99oC) with enthalpy ranged between 109.72 J/g and 200.98 J/g. Foaming stability and emulsion activities had similiar pattern with solubilities profile and showed no significant difference between varieties (p> 0.05). This finding shows potential protein concentrate of  both heat-stabilized and unstabilized rice bran as food ingredient. Keywords: Heat-stabilized rice bran, rice bran protein, physicochemical properties
Kajian Penanganan Bahan dan Metode Pengeringan terhadap Mutu Biji dan Minyak Jarak Pagar (Jatropha curcas L.) Verra Mellyana; Usman Ahmad; Sri Widowati
Jurnal Keteknikan Pertanian Vol. 26 No. 2 (2012): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (570.208 KB) | DOI: 10.19028/jtep.026.2.%p

Abstract

ABSTRACT Energy is consumed in many sectors such as industry, transportation, and household. Most of the source of energy nowadays are obtained from fosil, which is predicted available for less than 10-15 upcoming years, and should be replaced by renewable energy. One of potential renewable energy to considered is Jatropha, a plant with seeds containing oil that can be processed into biodiesel. As a part of plant, fruit of Jatropha should be treated properly after harvest to maintain its oil in the seeds, so that good physical and chemical properties of  the oil extracted from the seed can be obtained. This research is aim to develop method of handling of the harvested Jatropha fruits, including its drying, to maintain quality of the seeds and oil resulted from extraction. Different combinations of preparation (fresh, seed and steamed seed) and drying (temperature of 50, 60, 70 oC and natural sun drying), have been investigated. The results showed that the best treatment was seed drying at 70 oC with the drying time of 4.83 hour, oil rate of 40.06%, and oil yield of 28.59%. Quality of the seeds which fulfilled Standard National Indonesia (SNI) 01-1677-1989 were broken seed (0.57%), cracked seed (0.20 %), foreign object (0%), moisture content (6.08%). However, the highest oil extraction (40.06%) was not satisfy SNI 01-1677-1989. This case, quality of castor oil which qualified SNI 01-1904-1990 were oil moisture content (0.23%) and acid value (0.33 mg KOH/g), but refractive index (1.6209), iod number (54.31) and saponification number (67.30) were unqualified. Keywords : Jatropha, drying, seed, castor oil  ABSTRAK Energi digunakan pada berbagai sektor seperti industri, transportasi dan rumah tangga. Sebagian besar sumber energi saat ini diperoleh darifosil, yang diperkirakan tersedia untuk kurang dari 10-15 tahun mendatang, dan harus digantikan oleh energi terbarukan. Salah satu energi terbarukan yang potensial untuk dipertimbangkan adalah jarak pagar, tanaman dengan biji yang mengandung minyak yang dapat diolah menjadi biodiesel. Sebagai bagian dari tanaman, buah Jatropha harus diperlakukan dengan baik setelah panen untuk mempertahankan minyakdalam biji, sehingga diperoleh hasil ekstraksi minyak dengan mutu fisik dan kimia yang baik. Penelitian ini bertujuan untuk mengembangkan metode penanganan panen dari buah Jatropha, termasuk pengeringan, untuk mempertahankan kualitas biji dan minyak hasil ekstraksi. Kombinasi yang berbeda mulai dari penanganan bahan (buah segar, biji dan biji hasil pengukusan) dan proses pengeringan (suhu 50, 60, 70oC dan pengeringan matahari alami), telah diteliti. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah biji yang dikeringkan pada suhu 70oC dengan waktu pengeringan tercepat (4.83jam), kadar minyak 40.06%, serta rendemen minyak tertinggi (28.59%). Mutu biji telah memenuhi Standar Nasional Indonesia (SNI) 01-1677-1989 diantaranya biji rusak (0.57%), bijipecah(0.20%), benda asing(0%), kadar air(6.08%). Akan tetapi kadar minyak (40.06%) yang merupakan kadar minyak tertinggi dari semua perlakuan ini masih belum memenuhi SNI01-1677-1989. Sedangkan mutu minyak yang memenuhi SNI01-1904-1990adalah kadar air minyak(0.23%) dan bilangan asam(0.33 mgKOH/g) dan yang tidak memenuhi adalah rata-rata indeks bias(1.6209), bilangan iod(54.31) dan bilangan penyabunan(67.30). Kata kunci: Jatropha, pengeringan, biji, minyak jarak
Phenotypic and genotypic identification of lactic acid bacteria isolated from spontaneous fermentation of unripe var. agung semeru banana (Musa paradisiaca formatypica) N Nurhayati; Betty Sri Laksmi Jenie; Harsi D Kusumaningrum; sri widowati
Jurnal ILMU DASAR Vol 12 No 2 (2011)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (149.303 KB)

Abstract

Lactic acid bacteria (LAB) can be found on food products such as milk and meat products, cerealia, cassava, fruits or vegetable products. The objectives of this research were to identify phenotypic and genotypic of lactic acid bacteria isolated from spontaneous fermentation of unripe var agung semeru banana (Musa paradisiaca formatypica). Phenotypic identification was based on general morphology, physiological test, API and Biolog system. Genotypic identification used polymerase chain reaction (PCR) method and analyses of 16S rRNA sequence. The result showed that two groups of LAB (FSnh 1 and FSnh A isolate) can use glicerol, D-ribose, D- xylose, D-glucose, D-fructose, D-mannose, methyl α D-gluco pyranoside, N-acetyl glucosamine, esculin ferric citrate, salicin, D-celiobiose, D-saccharose, gentibiose and potassium gluconate as carbon source. Beside that FSnh 1 isolate used D-galactose, L-sorbose, L-rhamnose, and amygdalin, while FSnh A isolate used metil αD- glukopiranosa, arbutin, D-maltose, D-lactose, D-trehalose, D-turanose, and potassium 5-ketogluconate as carbon source. The genotypic identification showed that Lactobacillus sp associated with the spontaneous fermentation of var agung semeru banana were identified as Lactobacillus salivarus and Lactobacillus fructivorans.
Metode Pembuatan Sorgum Sosoh Rendah Tanin pada Pembuatan Nasi Sorgum (Sorghum Bicolor L) Instan Wiwit Amrinola; Sri Widowati; Purwiyatno Hariyadi
ComTech: Computer, Mathematics and Engineering Applications Vol. 6 No. 1 (2015): ComTech
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/comtech.v6i1.2280

Abstract

Sorghum is one of the non-rice commodities which have a relatively high content of nutrients, especially protein and carbohydrate. However, the nutritional value is to be down and relatively low due to the relatively high tannin content as an anti-nutrient. Fairly high tannin content in sorghum is also causing sorghumhas unpleasant taste and slightly bitter or "Sepet". Therefore, it is necessary to reduce the content of tannins in sorghum that is expected to improve the quality of nutrition, especially the increase in protein and starch digestibility and palatability or the flavor of sorghum products. The purpose of this study is to obtain the best method to lower tannin content in the manufacture of low-tannin sorghum milling, which will be used in the manufacture of instant rice sorghum. This research was done in two stages, namely 1) the timing of the millingstage and 2) the development stage of a method of making low-tannin sorghum milling by comparing the content of tannin reduction method with the immersion process in alkaline solution (NaOH 0.3% and 0.3% Na2CO3) and distilled water with the method of reducing tannin content without immersion process. The results of this study indicate that the best milling time that can produce milled sorghum with good physical sorghum is five minutes and the best immersion treatment that can lower the optimum tannin content is by immersing in 0.3%Na2CO3 solution for 24 hours. This method can reduce up to 77.46% tannin content.
Diversifikasi Konsumsi Pangan Berbasis Ubi Jalar Sri Widowati
JURNAL PANGAN Vol. 20 No. 1 (2011): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v20i1.12

Abstract

Ubi jalar merupakan salah satu sumber karbohidrat utama di Indonesia yang menempati urutan keempat setelah padi, jagung dan ubi kayu. Masa layak konsumsi ubi jalar lebih lama dibandingkan jenis umbi lain, semakin lama disimpan maka rasanya semakin manis. Produktivitasnya relatif tinggi yaitu: 20-40 ton/ha dan umur panen pendek (4-5 bulan). Umbi ubi jalar mengandung air 59-69 persen, abu 0,68-1,69 persen(bk), protein 3,71-6,74 persen(bk), lemak 0,26-1,42 persen(bk) dan karbohidrat 91,42-93,45 persen (bk).Warna daging umbi yang beragam menunjukkan variasi kandungan komponen bioaktif dan rasanya. Umbi yang berwarna kuning, orange hingga jingga mengandung •-karoten, sedangkan ungu mengandung antosianin. Aneka produk dapat diolah dari ubi jalar segar, tepung maupun pati. Berdasar mutu gizi dan sifat fungsional serta peluang pemanfaatannya,ubi jalar mempunyai potensi yang besar untuk dikembangkan dalam upaya penganekaragaman konsumsi pangan.Sweet potato is one of the main source of carbohydrate in Indonesia, which ranks fourth after rice, maize and cassava. Storability is longer than other tubers and the longer the storage period the sweeter the tuber is. It has high productivity (20-40 ton/ha) and short period of maturity (4-5 months). The sweet potato tubers typically contain moisture 59-69 percent , ash 0.68-1.69 percent (db), protein 3.71-6.74 percent (db), fats 0.26-1.42 percent (db) and carbohydrate 91.42-93.45 percent (db). The colour of tuberflesh indicates the variation of the content of various bioactive compounds and taste. Tubers with yellow to orange colored contain •-carotene, while that of purple ones contain anthocyanin. Various products can be prepared from the fresh sweet potato, flour and starch. Based on nutritional quality and functional properties as well as utilization opportunities, sweet potato has a great potential to support the development of food consumption diversification. 
Pengaruh Dua Siklus Autoclaving-Cooling Terhadap Kadar Pati Resisten Tepung Beras dan Bihun yang Dihasilkannya Effects of Two-Cycle Autoclaving-Cooling on Resistant Starch Content of Rice Flour and the Resulted Rice Noodle Fahma Yuliwardi; Elvira Syamsira; Purwiyatno Hariyadi; Sri Widowati
JURNAL PANGAN Vol. 23 No. 1 (2014): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v23i1.49

Abstract

Beras merupakan salah satu komoditas pangan terpenting di Indonesia karena merupakan makanan pokok sebagian besar penduduk Indonesia. Namun sampai saat ini produktivitas tanaman padi masih rendah dan belum dapat memenuhi kebutuhan secara keseluruhan. Oleh karena itu, perlu upaya nyata untuk meningkatkan hasil panen tanaman padi. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian unsur hara silika (Si) dalam ukuran nano yang diisolasi dari sekam padi terhadap pertumbuhan, respon morfologi dan fisiologi serta produktivitas tanaman padi sawah. Perlakuan yang diberikan terdiri atas pemberian pupuk SiP 300 kg/ha (S2), pemberian nano silika koloid 10 ppm (S3), 20 ppm (S4), 30 ppm (S5) dan kontrol/tanpa silika (S1). Berdasarkan hasil penelitian ini disimpulkan bahwa pemberian nano silika koloid 20 ppm dan 30 ppm secara umum memberikan pengaruh yang terbaik pada pertumbuhan, respon morfologi, fisiologi dan produktivitas tanaman padi kecuali pada jumlah stomata.Rice is one of the most important staple food commodities in Indonesia. So far, however, the productivity of rice is still low and has not been able to meet the overall domestic needs. Therefore, a real effort to improve the harvest rice crops is urgently needed. This research aims to investigate the influence of silica (Si) nutrient elements, to be applied in nano size isolated from rice husk, on the growth, morphology and physiology responses as well as the productivity of the wet land rice. The treatment consists of the application of fertilizer SiP 300 kg/ha (S2), the colloid nano silica 10 ppm (S3), 20 ppm (S4), 30 ppm (S5) and kontrol/with no silica (S1). The results showed that the application of colloid nano silica 20 ppm and 30 ppm generally resulted in the best growth, morphological, physiological responses and productivity of the rice plant except for the number of stomata.
Penerapan Model Pengembangan Teknologi Tepung Sukun Untuk Meningkatkan Nilai Tambah Komersial (Application of Development Model of Breadfruit Flour Technology to Increase the Commercial Added Value) Ridwan Rachmat; Sri Widowati
JURNAL PANGAN Vol. 22 No. 1 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v22i1.76

Abstract

Komoditas sumber karbohidrat non-serealia, seperti aneka umbi dan buah khususnya sukun, dalam bentuk segar umumnya mudah rusak karena tingginya kadar air (60-80 persen). Upaya penggalian sumberdaya pangan lokal untuk meningkatkan ketersediaan dan ketahanan pangan dan mengubah citra inferior menjadi superior dapat dilakukan dengan proses pengolahan produk setengah jadi, diantaranya menjadi tepung. Balai Besar Litbang Pascapanen Pertanian telah berhasil mengembangkan teknologi proses produksi tepung sukun dengan palatabilitas tinggi. Inovasi teknologi tepung sukun tersebut telah diimplementasikan dalam suatu model kelembagaan melalui kerjasama dengan Dinas Pertanian dan Peternakan Kabupaten Cilacap dan telah menunjukkan peningkatan nilai tambah khususnya dari segi ekonomi. Berdasarkan perhitungan B/C rasio, disimpulkan bahwa pada usaha skala 100 kg sukun segar dengan harga Rp 650/kg, maka harga jual tepung sukun Rp 12.000/kg. Sedangkan untuk skala usaha 1.000 kg sukun segar, dengan harga Rp 1.000/kg dan harga jual tepungnya Rp 10.000/kg. Harga tersebut dapat memberikan keuntungan pada petani. Nilai tambah ekonomi yang diperoleh dari usaha dengan model kelembagaan yang diintroduksikan lebih tinggi (Rp 1.811/kg), dibandingkan dengan model usaha skala petani yang ada yaitu sebesar Rp 1.233/kg.In general, non-cereals-based carbohydrates such as tubers and fruits, especially breadfruit as local food bio-resources, are perishable at high moisture content (60 - 80 percent). The effort in exploring and processing the commodities to produce flouras intermediate products will support the food availability and food security, and also improve the commodities image from inferior to the superior ones. The Indonesian Center forAgricultural Postharvest Research and Development (ICAPRD) has developed the production technology of highpalatability breadfruit's flour. This innovation has been implemented in a household level business model at farmerlevel through a collaborative work program on product development with the agricultural and animal husbandry extension service of Cilacap District, Central Java, and this resulted in lifting up the economic added value. Based on B/C ratio analyses, it is concluded that the feasible business at 100 kg of rawbreadfruit with Rp 650/kg, the flour's price is Rp 12,000/kg. While at 1,000 kg, the flour's prices is Rp 10,000/kg. The added valueof breadfruit's flour business at an introduced institutional model is higher (Rp 1,8117kg) than the existing farmer's business scale (Rp 1,233/kg).  
Co-Authors aditya bayu prianto Aji Jumiono Aqila Fitri Alitu B.A. Susila Santosa B.A.S. Santosa Barqin, Gesa Aldin Betty Sri Laksmi Jenie Betty Sri Laksmi Jenie Deddy Muchtadi Dedi Fardiaz Dewi Nurmalita Suseno Donni Richasdy Dwi Amiarsi Elvira Syamsir Erico Febriandi Ermi Sukasih Ermi Sukasih Ermi Sukasih Ermi Sukasih Fahma Yuliwardi Fanani, Muhammad Zainal Farida Nuraeni Feri Kusnandar H.A. Prasetia Harsi D. Kusumaningrum Hendra Adi Prasetia heti herawati Heti Herawati Hovely Wahyu Simatupang Husen, Jati H. Imia Ribka Banurea Imia Ribka Banurea Indira Saputra Indradewa, Rhian Ineke Kusumawaty Inneke Kusumawaty Insih Wilujeng Ira Mulyawanti Kirana S Sasmitaloka Kirana Sanggrami Sasmitaloka Kirana Sanggrami Sasmitaloka kirana sanggrami sasmitaloka Kirana Sanggrami Sasmitaloka MADE ASTAWAN Maesaroh, Mia Maryunia Siwi Utami Muhammad Ari Arifianto Muhammad Rosyidul Ibad N Nurhayati N.E. Suyatma Nadya Ichsani nFN Febriyezi Nfn Hernani nFN Sudaryono nFN Suismono nFN Suyanti Nisa Hakimah Nugraha Edhi Suyatma Nur Asni Nurhayati Nurhayati Nuri Andarwulan Oke Anandika Lestari Palupi, Nurheni Sri prima luna PURWASIH, DESY Purwiyatno Hariyadi Rahmawati Nurdjannah Ridwan Rachmat Rizal Sjarief Rizal Syarief Rizal Syarief Rosa Reska Riskiana Sabar Nurohman Sam Herodian Sarah Anita Apriliani Sarwo E. Wibowo Shinta Dewi Ardhiyanti Sidiq, Adity M. Silfi Nur Amalia Siti Harnina Bintari Slamet Budijanto Solly Aryza Sugiyono . Syahrir Akil Tutik Wresdiyati Usman Ahmad Verra Mellyana Wari Pawestri Widjayanti, Widjayanti Widowati, Susilowati Winda Haliza Wiwit Amrinola Zhafarinnadia, Moura