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All Journal J.Pelastek Juragan (Jurnal Agroteknologi)
Yogie Zulni Pratama
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Agriculture, Biological Sciences & Forestry Chemistry Electrical & Electronics Engineering Health Professions Nursing

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Analisis Biaya-Manfaat Implementasi Otomatisasi dalam Pengelolaan Laboratorium Bioteknologi Perikanan dari Perspektif Ekonomi dan Keberlanjutan: Cost-Benefit Analysis of Automation Implementation in Fisheries Biotechnology Laboratory Management from An Economic and Sustainability Perspective Triayu Rahmadiah; Siska Almaniar; Septi Hermalingga; Dwinda Pangentasari; Yogie Zulni Pratama; Tiara Santeri; Anis Nugrahawati; Akmal Izwar
JURNAL PENGELOLAAN LABORATORIUM SAINS DAN TEKNOLOGI Vol 5 No 1 (2025): Juni 2025
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/pelastek.v5i1.41665

Abstract

Penelitian ini mengkaji implementasi otomatisasi dalam pengelolaan laboratorium bioteknologi perikanan dari perspektif ekonomi dan keberlanjutan melalui analisis biaya-manfaat. Melalui tinjauan literatur komprehensif, studi ini mengeksplorasi dampak ekonomi, efisiensi operasional, dan implikasi keberlanjutan dari sistem otomatisasi laboratorium. Hasil menunjukkan bahwa meskipun investasi awal signifikan, otomatisasi laboratorium menawarkan manfaat jangka panjang dalam hal peningkatan produktivitas, akurasi, dan efisiensi energi. Namun, tantangan seperti biaya implementasi tinggi dan kebutuhan adaptasi tenaga kerja perlu diatasi. Penelitian ini menyoroti pentingnya pendekatan holistik dalam mengadopsi teknologi otomatisasi, mempertimbangkan tidak hanya aspek ekonomi tetapi juga dampak sosial dan lingkungan untuk mencapai keberlanjutan jangka panjang dalam pengelolaan laboratorium bioteknologi perikanan.
PENGARUH KONSENTRASI RAGI TERHADAP KUALITAS SENSORI PADA FERMENTASI TAPAI SINGKONG DAN TAPAI KETAN Sevina, Raisa; Anna Anggraini; Rani Anggraini; Emanauli; Fauziah Fiardilla; Bella Dwi Pasca; Yogie Zulni Pratama
JURAGAN - Jurnal Agroteknologi Vol. 3 No. 2 (2025)
Publisher : Yayasan Rahmatan Fiddunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/juragan.v3i2.1425

Abstract

This study aims to evaluate the effect of varying yeast concentrations on the sensory quality of cassava tapai (Manihot esculenta) and black glutinous rice tapai (Oryza sativa var. glutinosa). The yeast concentrations used were 0.25%, 0.5%, 0.75%, 1%, and 1.5% based on the substrate weight. The parameters observed included taste, texture, aroma, and color, which were assessed organoleptically on the first and second days of fermentation. The results showed that yeast concentrations of 0.5% to 0.75% produced the best quality tapai in both cassava and black glutinous rice, characterized by a balanced sweet-sour taste, soft texture, and the distinctive aroma of tapai. At low yeast concentration (0.25%), fermentation was not optimal, while at higher concentrations (≥1%), over-fermentation occurred, marked by a bitter taste, excessively soft texture, and unpleasant odor. This study highlights the importance of using the appropriate yeast concentration in the tapai fermentation process to achieve optimal sensory quality.
Co-Authors Almaniar, Siska Anis Nugrahawati Anna Anggraini Bella Dwi Pasca Dwinda Pangentasari Emanauli Fauziah Fiardilla Izwar, Akmal Rani anggraini Santeri, Tiara Septi Hermalingga Sevina, Raisa Triayu Rahmadiah