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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Indonesian Journal of Laboratory
Nugroho Dwi Prasojo
Politeknik Negeri Banyuwangi
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics

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Manajemen Pengelolaan Alat dan Bahan di Laboratorium Percobaan Tanaman Pangan dan Hortikultura Program Studi Agribisnis Politeknik Negeri Banyuwangi Nugroho Dwi Prasojo
Indonesian Journal of Laboratory Vol 6 No 2 Tahun 2023
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijl.v1i2.79543

Abstract

Pengelolaan alat dan bahan laboratorium berhubungan dengan inventarisasi alat dan bahan laboratorium serta penataan/pengaturan alat dan bahan laboratorium. Inventarisasi/administrasi merupakan dokumentasi seluruh sarana prasarana laboratorium dan aktivitas di dalamnya yang ebrtujuan untuk mencegah kehilangan/penyalahgunaan, memudahkan operasional dan pemeliharaan, mencegah duplikasi permintaan alat dan memudahkan pengecekan. Tujuan dari penelitian ini adalah: 1) Mengetahui hasil analisis kepuasan pengguna laboratorium dalam pengelolaan alat dan bahan laboratorium Percobaan Tanaman Pangan dan Hortikultura, dan 2) Mengetahui pengelolaan alat dan bahan laboratorium Percobaan Tanaman Pangan dan Hortikultura. Metode analisis data yang digunakan dalam penelitian ini, meliputi metode deskriptif dengan bentuk survey. Analisis data menggunakan penyimpulan empat kategori dengan teori distribusi normal yaitu X>=295 (Sangat Baik), 267<=X<295 (Baik), 238<=X<267 (Cukup baik), 238>=X (Tidak Baik). Hasil anilisis perangkat pengelolaan laboratorium percobaan tanaman pangan dan holtikultura secara keseluruhan menunjukkan bahwa prosentase Perangkat Pengelolaan Laboratorium Percobaan Tanaman Pangan dan Holtikultura diperoleh sebesar 58,33% dengan kategori nilai baik sebanyak 7 indikator, dan sebesar 41,67% dengan kategori nilai cukup baik terdapat pada 5 indikator. Temuan tersebut perlu diperhatikan dalam segi pengelolaannnya karena terdapat beberapa kekurangan yang perlu diperbaiki agar terciptanya pengelolaan dan layanan yang baik didalam laboratorium tercapai.Kata kunci: Laboratorium, Manajemen Pengelolaan.
Optimization Of Temperature And Time For The Quality Of Probiotic Yogurt Using Custom Incubator Deni Yannuarsita; Nugroho Dwi Prasojo; Moch Shandy Sasmito
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 11 No 2 (2024)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v11i2.7201

Abstract

Purpose: This study aims to determine the best temperature and time to incubate the yogurt making process by using a custom incubator as a fermentation tool for the quality of yogurt which includes the content of protein, fat, total acid, and lactic acid bacteria (LAB) Methodology: This study uses a Factorial Complete Random Design (RAL), the first factor is temperature (S1=36ºC, S2=39ºC, S3=42ºC) and the second factor is time (T1=8 hours, T2=12 hours, T3=16 hours, T4=20 hours) each treatment is repeated three times, the data obtained is statistically analyzed using Analysis of Variance (Anova). If there is a real difference, it is continued with Duncan's New Multiple Range Test (DNMRT) at the level of 5% and 1%. Results: The temperature difference had a real effect (P<0.05) on the levels of protein, fat and LAB while the time difference had a real effect (P<0.05) on protein, fat, total acid and LAB. The interaction of temperature and time treatment had a real effect (P<0.05) on the content of Protein, Fat, Total Solid and LAB. Findings: The use of 39ºC temperature and 16 hours was able to produce a protein content of 3.77%, a total acid level of 0.85%, and a number of lactic acid bacteria of 8.99 log cfu/ml. Novelty: This study provides information that the combination of high temperature use and short time can speed up the incubation process. Originality: This study explains the effect of temperature and time on the quality of yogurt. Conclusion: high temperature and short time with custom incubator can produce yogurt according to SNI. Document Type: Experimental Research Article
Co-Authors Deni Yannuarsita Moch Shandy Sasmito