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All Journal Jurnal Agro Industri Perkebunan Jurnal Ilmiah Agribios
Rizal, Azhari
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Social Sciences

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Pengaruh Kesegaran Tebu (Saccharum officinarum L.) pada Kualitas Gula Cetak Merah Harjanti, Ratna Sri; Hamami, Rahmi Sabrina; Kusumawati, Anna; Rizal, Azhari; Mustangin, Muhammad; Suryaningrum, Dwi Aryani; Yunaidi, Yunaidi
Jurnal Agro Industri Perkebunan Vol. 12 No. 1 (2024)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jaip.v12i1.3384

Abstract

To maintain sugarcane freshness, it is crucial to process it promptly after harvest. This study aims to analyze the quality of molded brown sugar derived from raw materials with varying levels of freshness. The research adopts a non-factorial design involving three main treatments: the duration of stay on the first, second, and third days, with three replications. Parameters observed during the molded brown sugar production process include brix, pol, purity, and reducing sugar from raw juice; brix, pol, purity, and reducing sugar from clear juice; color, brix, moisture content, and reducing sugar of sugar. Data analysis is performed using analysis of variance (ANOVA) with the application of Duncan's multiple range test. The purity value in raw juice data H1 with a value of 89.54 significantly differs from data H3 with a value of 73.83. Similarly, reducing sugar in raw juice H1 at 0.74 significantly differs from H3 at 0.93. The purity value in clear juice H1 at 88.34 significantly differs from H3 at 75.40. As for reducing sugar in clear juice, H1 at 0.81 is significantly smaller than H3 at 1.18. Regarding the difference between open-pan and close-pan cooking treatments, it is concluded that the cooking system producing the best molded brown sugar is the close-pan system, evident in both color results and the reduced sugar content of molded brown sugar. The best color for molded brown sugar is found in treatment H1 (day 1) with the close-pan system at 551.40. The lowest reducing sugar content is observed in treatment H1 (day 1) with the close-pan system at 0.94.
KAJIAN TREND PRODUKTIVITAS TANAMAN KARET (Hevea brasiliensis Arg) STUDI KASUS DI PROVINSI JAWA BARAT Prasetyo, Gagah Gigih; Harahap, Syamuddin; Rizal, Azhari
AGRIBIOS Vol 22 No 1 (2024): JUNI
Publisher : Program Studi Agribisnis Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/agribios.v22i1.4291

Abstract

Penelitian ini dilaksanakan di Politeknik LPP Yogyakarta pada bulan Mei-Agustus 2023. Penelitian ini bertujuan untuk mengetahui dan mempelajari trend produksi tanaman karet di provinsi Jawa Barat. Penelitian ini menggunakan metode kuantitatif, dengan pengambilan data sekunder produksi karet tahun 2013- 2022 dari BPS, dan pengambilan data curah hujan tahun 2013-2022 dari BMKG. Berdasarkan data yang dihimpun dari badan badan terkait, akan menjadi variabel utama pada penelitian untuk menentukan trend analisis produksi 2023-2025 dan melakukan uji korelasi data produksi, curah hujan dan luas lahan untuk melihat nilai signifikansi dan melakukan uji analisis data regresi untuk memperoleh pengaruh nyata antara keterkaitan produksi, curah hujan dan luas lahan. Hasil analisis tren selama 10 tahun pada 2013-2022 mengalami flutuktuasi penurunan yang sangat signifikan dengan rata-rata penurunan yaitu 45.123 ton/tahun dengan rata-rata luas lahan 56.515 Ha. Tren produksi karet juga mengalami penurunan setiap tahunnya dengan persamaan tren yaitu Yt = 56686 + 1242 x t – 480 x t ^ 2 yang dapat diartikan setiap tahunnnya produksi karet di Jawa Barat menurun sebesar 12.300 ton. Penurunan produksi karet disebabkan adanya pengurangan luas areal tanam, yang berdampak pada penurunan produksi.
Co-Authors Hamami, Rahmi Sabrina Harahap, Syamuddin Kusumawati, Anna Mustangin, Muhammad Prasetyo, Gagah Gigih Ratna Sri Harjanti Suryaningrum, Dwi Aryani yunaidi yunaidi