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All Journal Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis PAPUMA: Journal of Comunnity Services
Giyarto
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Languange, Linguistic, Communication & Media

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PENGENDALIAN HAMA KUMBANG BADAK YANG MENYERANG KELAPA DI DESA LOJEJER KECAMATAN WULUHAN KABUPATEN JEMBER Tri Haryadi, Nanang; Giyarto
PAPUMA: Journal of Community Services Vol. 2 No. 03 (2024): November 2024
Publisher : Program Studi Agronomi Fakultas Pertanian Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/papuma.v2i03.1622

Abstract

Lojejer Village has significant coconut resources, making it a center for the coconut sugar industry in Jember Regency. Currently, the production of sap from coconut trees in Lojejer Village is declining daily due to attacks by rhinoceros beetle pests (Oryctes rhinoceros). O. rhinoceros infestation damages the growth points of coconut trees, leading to tree death. This pest thrives in Lojejer Village because of the abundance of animal manure near the coconut trees, providing an ideal environment for egg-laying. If left unchecked, O. rhinoceros attacks will threaten the coconut sugar industry, a primary source of livelihood for the community. The proposed solution to address this issue is an integrated control of O. rhinoceros by using sex pheromones, the entomopathogenic fungus Metarhizium anisopliae, and manually removing O. rhinoceros larvae from manure piles. The results of the control efforts in Lojejer Village will be published as a scientific article in a community service journal, aiming to reduce the rhinoceros beetle population and the intensity of attacks.
Optimization of Analog Meat Formula Made from "Gepak Kuning" Soybean Flour, Carrageenan, and Pectin Using the Mixture Design Method Azkiyah, Lailatul; Puji Lestari, Ning; Indarto; Giyarto; Alfi Ngizati, Naila
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis Vol 9 No 1 (2025): MARCH
Publisher : Kadiri University - Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/agrinika.v9i1.6635

Abstract

The development of analog meat products signifies a significant progression in plant-based food innovation, aiming to replicate conventional meats' nutritional and sensory characteristics, such as beef, goat, and chicken. This study specifically examined the process of producing analog meat using soy flour as the main protein source, with carrageenan and pectin serving as the key dietary fiber and texturizing agents. Employing Design Expert 11.0.0 for Mixture Design, we prioritized parameters such as dietary fiber, protein content, and organoleptic qualities. The optimal formulation consisted of 44.42% soy flour, 16.2% carrageenan, and 9.38% pectin. This formulation produced an analog meat product with a protein content of 18.13% and dietary fiber levels of 23.19%, aligning with industry standards for plant-based alternatives. Sensory evaluation results, with an average acceptance score of 5.3 out of 7, indicate strong consumer appeal. These findings demonstrate the practical viability of this composition for commercial plant-based meat production, offering a nutritious and sustainable alternative to traditional meat. The study provided valuable insights for food manufacturers seeking to develop high-fiber. These protein-rich analog meat products cater to the increasing demand for healthier and environmentally friendly food options.
Co-Authors Alfi Ngizati, Naila Azkiyah, Lailatul Indarto Puji Lestari, Ning Tri Haryadi, Nanang