Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah RESPATI Jurnal Teknologi Pengolahan Pertanian
Ismandari, Titik
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Analisis Ketahanan Pangan terhadap Tingkat Kerawanan Pangan di Kabupaten Bulungan Provinsi Kalimantan Utara Suhaeli, Suhaeli; Ismandari, Titik; Pudjiwati, Eko Hary
JURNAL PERTANIAN Vol 16, No 2 (2025): Jurnal Ilmiah Respati
Publisher : Universitas Respati Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52643/jir.v16i2.5115

Abstract

Penelitian ini bertujuan mengetahui rasio indikator tingkat ketahanan pangan di Kabupaten Bulungan, dan mengetahui tingkat ketahanan pangan di Kabupaten Bulungan Penelitian dilakukan di semua kecamatan di kabupaten Bulungan menggunakan metode survey instansional Berdasarkan hasil penelitian diperoleh hasil bahwa nilai NCPR terbesar pada kecamatan Tanjung Palas Timur sebesar 0,90 %, Kemudian aspek keterjangkauan pangan (Persentase penduduk di bawah garis kemiskinan, Persentase rumah tangga dengan proporsi pengeluaran untuk pangan lebih dari 65 % terhadap total pengeluaran, dan Persentase rumah tangga tanpa akses listrik) nilai terbesar yaitu sebesar 0,487 % pada kecamatan Peso Hilir, dan bobot indicator keterjangkauan pangan terendah pada kecamatan Bunyu sebesar 0,025 % Sedangkan rata-rata lama sekolah perempuan di atas 15 tahun, Persentase rumah tangga tanpa akses ke air bersih, Rasio jumlah penduduk per tenaga kesehatan terhadap tingkat kepadatan penduduk, Persentase balita dengan tinggi badan di bawah standar (stunting), dan Angka harapan hidup pada saat lahir) bobot terbesar yaitu 2, 141 % pada kecamatan Tanjung Palas Barat Tingkat ketahanan pangan di Kabupaten Bulungan berdasarkan hasil penelitian diketahui bahwa dari 10 kecamatan yang ada di Kabupaten Bulungan tahun 2023 berada pada kategori yang beragam yaitu kategori tahan pangan(4 kecamatan: Tanjung Palas, Tanjung Palas Tengah, Tanjung Palas Utara, dan Bunyu), cukup tahan pangan (4 kecamatan: Peso, Tanjung Palas Barat, Tanjung Selor dan Sekatak), dan 2 kecamatan agak rawan (Peso Hilir dan Tanjung palas Timur) Kata kunci: angka kemiskinan, indikator ketahanan pangan, ketahanan pangan, stunting
Pengaruh Perlakuan Penggaraman Terhadap Sifat Fisikokimia Kimchi Mentimun Nurjannah, Nurjannah; Chairiyah, Nurul; egra, saat; Ismandari, Titik; Pudjiwaty, Eko Hary; Hasriyuni, Hasriyuni
Jurnal Teknologi Pengolahan Pertanian Vol 7, No 2 (2025): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v7i2.11892

Abstract

Kimchi is an agricultural product made form fermented vegetables. Kimchi can be made with various types of vegetables such as Chinese cabbage, green mustard greens, cabbage, cucumber, radish and various other vegetables. Currently, kimchi is not only popular in Korea but also in other countries, including Indonesia. It is because kimchi contained high health benefits so that increasingly popular among Indonesian people. Fermentation gives kimchi its unique taste and texture. Tasted of kimchi dominated by acid which is lactic acid from fermentation by Lactic Acid Bacteria (LAB). Produced lactic acid can lower the pH and increase the sour taste. The lactic acid fermentation process will be perfect if the factors that influence the growth of lactic acid bacteria can be properly  controlled. Factors that influence lactic acid bacteria growth are fermentation temperature, salt levels and the presence of nutrients. Determining the quality of kimchi is based on taste, nutritional value and food safety. Determination of organoleptic values was carried out by untrained respondents. Determination of nutritional value is carried out by chemical content analysis in the laboratory. The fermentation process is strongly influenced by the environment and growth substrate. Therefore, sometimes kimchi that made with the same ingredients can produce different tastes and qualities. In determining the right quality of kimchi, various tests are needed based on existing standards. These standards cover physical, chemical and organoleptic properties. From research it is known that the type of salt has an influence on water content values (25, 390), vitamin C levels (12,725), and lactic acid (28, 21246). The use of fine salt causes the water content and vitamin C values to be low. A higher salt concentration causes the salt, vitamin C and lactic acid levels to be higher as well. Meanwhile, based on organoleptic tests, the kimchi in the K4G1 treatment was the kimchi most liked by the panelists
Co-Authors Egra, Saat Eko Hary Pudjiwati Hasriyuni, Hasriyuni Nurjannah Nurjannah Nurul Chairiyah Pudjiwaty, Eko Hary Suhaeli, Suhaeli