Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal Jurnal Agrisistem: Seri Sosek dan Penyuluhan Journal of Agroscience Indonesia Jurnal Pendidikan Teknologi Pertanian
Hidayat, Annisa Aulia Ramadhani
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Social Sciences Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Journal of Agroscience Indonesia

 1 
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.
Co-Authors Andi Kasirang, Andi Ekasari, Kartika Heliyawaty Muhammad Wiharto Nur Rahmah Nur Rahmah