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Mogea, Rinondom AR
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Agriculture, Biological Sciences & Forestry Chemistry Mathematics Physics

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Potensi Usaha Budidaya Tanaman Wortel (Daucus carota L.) Di Rurukan Kota Tomohon Mogea, Rinondom AR; Vanny H Siwi, Vanny H Siwi; mogea, rina
Jurnal Natural Vol. 19 No. 2 (2023): Jurnal Natural
Publisher : FMIPA Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/jn.v19i2.216

Abstract

Carrot business development provides a source of income to meet the needs of farming families and also to continue their farming activities. This study aims to analyze profits, Break Event Point values and the feasibility of carrot farming in Rurukan Village. he data collection method uses a survey method. The data used includes primary and secondary data taken by interview, observation and recording techniques. Determination of carrot farmer samples by purposive sampling with the consideration that farmers obtain credit from the banking sector with an average land area of 1 ha. The data analysis used is profit analysis namely Revenue/Cost (R/C), Break Even Point (BEP) and Internal Rate of Return (IRR). The results showed that the profit of each respondent in the first harvest season averaged IDR 1,210,745 and the profit of farmers in the second season was IDR 11,402,917. The first season's R/C value was 164 and the second season's R/C value was 300. The first season's BEP value was Rp. 331 and for the second harvest was 157. The BEP value of production volume for the first season was 21328 kg and for the second harvest was 12100 kg. The NPV value is IDR 266,090,644 and the IRR value is 60%. This value means that the carrot cultivation business in Rurukan Village is profitable and feasible to develop.
VARIASI RAGI PADA PEMBUATAN TEMPE KACANG MERAH (Phaseolus Vulgaris. L) Mogea , Rinondom AR; Siwi, Vanny H; Mogea, Rina A
Jurnal Natural Vol. 20 No. 2 (2024): Jurnal Natural
Publisher : FMIPA Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/jn.v12i2.278

Abstract

Red beans can be used as raw material for making tempeh because they contain many nutrients and are also known as a source of vegetable protein and this plant is widely grown in Indonesia. The aim of this research is to look at variations in different yeast dosages and look at fermentation times as well as organoleptic tests for each different yeast dosage in red bean tempe. The results of this study showed no significant difference in the aroma of raw red bean tempe using different amounts of yeast variations. On the other hand, there is a real influence on the color and texture of raw red bean tempe and the taste of fried tempe. This is proven by the asymptotic significance value which has a real influence and shows values ​​that are smaller than 0.05. For the yeast variation preferred by the panelists, the addition of 0.25 gr and for texture, aroma/smell and taste, the panelists chose the 0.50 gr sample because it still smelled of the typical tempe aroma with a savory, sweet and delicious taste. The time needed to make tempe is at time T5, which is 20-25 hours calculated from the time the yeast is added.
Co-Authors Rina A. Mogea Vanny H. Siwi