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All Journal Journal of Agroscience Indonesia Jurnal Pendidikan Teknologi Pertanian
Hidayat, Annisa Aulia Ramadhani
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Other

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Analysis of Value Added Comparison of Characteristics of Millet Flour (Setaria italica) of Selayar and Enrekang Local Varieties Rahmah, Nur; Hidayat, Annisa Aulia Ramadhani
Journal of Agroscience Indonesia Vol 1, No 1 (2023): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v1i1.46938

Abstract

Food diversification by utilizing millet flour (Setaria italica) will provide added value that can significantly increase the economic value of various types of food made from millet flour. Therefore this research was conducted to compare the characteristics of the local varieties of Selayar and Enrekang millet flour and to calculate the added value ratio of millet flour. The research method is proximate testing including moisture content, protein content, and ash content; and value added analysis. The results showed that there were characteristic differences between the local varieties of Selayar and Enrekang millet flour. The results of the Selayar local variety millet flour test: Enrekang were 5.04% : 4.85% moisture content; protein content 17.31% : 15.42%; and ash content 10.37 : 8.94%; and the analysis results of added value of millet flour amounting to Rp.32,358/kg of raw material. The conclusion from the research results is that the Selayar variety millet flour has superior nutritional value, namely protein, moisture content, and ash content compared to Enrekang variety barley flour; and millet flour processing has a large added value of zero (32,358)> 0) so that it provides positive added value.
Kemasan Plastik dan Pengaruhnya Terhadap Mutu Produk Pangan Melalui Pengujian Gramatur dan Densitas Rahmah, Nur; Hidayat, Annisa Aulia Ramadhani; Wiharto, Muhammad
Jurnal Pendidikan Teknologi Pertanian Vol. 11 No. 1 (2025): Februari (In Progress)
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v11i1.7377

Abstract

Plastik tersusun atas polimer yang membentuk makromolekul dengan karakteristik ringan. Plastik pada umumnya digunakan sebagai bahan pengemas suatu produk dengan mempertimbangkan jenis plastik yang akan digunakan. Setiap jenis plastik memiliki karakteristik dan fungsi yang berbeda-beda. Tujuan dari penelitian ini adalah untuk mengetahui sifat fisis dari berbagai jenis plastik dan mampu membedakan berbagai jenis kemasan plastik. Metode yang digunakan adalah metode pengamatan dan pengukuran visual. Hasil yang diperoleh dari penelitian ini adalah plastik polipropilen memiliki warna plastik bening, berat plastik 0,29 g; ketebalan plastik 0,000033 m; mudah terbakar dengan warna nyala api jingga kebiruan; memiliki aroma plastik terbakar; nyala api merambat cepat (17,21 detik); persentase pemanjangan 9,31%; nilai gramatur 29 g/m2; dan nilai densitas rata-rata 886.110 g/m2. Kesimpulan dari penelitian ini adalah sifat fisik plastik polipropilena yaitu memiliki ciri-ciri plastik bening, mudah terbakar, memiliki warna nyala jingga kebiruan, dan memiliki bau seperti plastik terbakar. Jenis-jenis kemasan plastik dapat dibedakan berdasarkan sifat fisik, uji nyala, dan perbandingan persentase pemanjangan, berat, dan densitas masing-masing.
Co-Authors Muhammad Wiharto Nur Rahmah