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AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian
Published by Universitas Veteran Bangun Nusantara
ISSN : 25800345     EISSN : 2580748X     DOI : 10.32585/ags.v3i2.544
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Materials Science & Nanotechnology
Agrisaintifika is a scientific journal that embodies scientific articles for researchers in the field of agricultural sciences (covering the field of agribusiness, agrotechnology, food, and animal husbandry) so that it can be used as a media publication of research results.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Bumi dan Planet (Lain-Lain)
Articles 313 Documents
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SIFAT FISIK, KIMIA DAN ORGANOLEPTIK PERMEN JELLY TOMAT DENGAN VARIASI JENIS GULA DAN BAHAN PEMBENTUK GEL Catur Budi Handayani; Sri Hartati; Afriyanti Afriyanti
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 5, No 2 (2021): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v5i2.2078

Abstract

The purpose of this study was to determine the characteristics of the physical, chemical characteristic (reducing sugar content) and organoleptic characteristic (taste, preference) tomato jelly with various types of sugar (glucose, dextrose and sucros and gelling agents (agar and jelly powder) are added. The study used a factorial design. The results showed that the water content of the tomato jelly candy ranged from 7.4 to 10.03% and there was no significant difference between all treatments. The reducing sugar content ranged from 0.59 to 3.46% and there was a significant difference between candy using dextrose and other types of sugar. The organoleptic characteristic of taste showed that the most preferred tomato jelly candy was candy made using sucrose and agar with a score of 3.03 (delicious) and the least preferred was jelly candy with dextrose agar. The overall organoleptic test of liking showed that the most preferred candy was candy made with glucose agar and the least preferred candy was candy made using dextrose agar. Keywords: agar, jelly powder, tomato jelly candy, sugar
Pengaruh Harga Bahan Pangan Terhadap Inflasi Di Indonesia Octaviana Helbawanti; Wahyu Adhi Saputro; Amalia Nadifta Ulfa
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 5, No 2 (2021): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v5i2.1859

Abstract

AbstractThis study aimed to analyze the effect of food prices on the development of inflation in Indonesia. Indonesia's inflation showed a declining pattern in 2017 to 2021. An analysis of the effect of food prices on inflation is needed to evaluate changes in food prices that cause and contribute to inflation. Food prices fluctuate in the midst of the Covid-19 pandemic in 2020 to 2021 because regional restrictions and mobility can affect the distribution process and availability of food ingredients. Food consumption had a fairly large proportion of total household consumption in developing countries, so changes in food prices would have an impact on economic conditions through demand and supply mechanisms. The analytical method used was multiple linear regression. The data used in the multiple linear regression analysis was secondary data consisting of food prices, namely rice, chicken meat, beef, chicken eggs, shallots, garlic, red chilies, cayenne pepper, cooking oil, granulated sugar and inflation for the July period. 2017 to July 2021. The results of the analysis explained that food ingredients shallots, rice, beef, and cooking oil had a significant effect with a negative coefficient direction on inflation, namely deflation tends to occur in food price movements. Garlic, chicken meat, and sugar had a positive effect on increasing inflation.Keywords: Price, Inflation, Commodity
PHYSICAL AND MECHANICAL CHARACTERISTICS OF EDIBLE FILM BASED ON CASSAVA PEEL STARCH Ahmad Wira Wasistha; Muhammad Reza Sukma Dika; Annisa’ Sakina Aulia; Norazkya Mutiara Samudra; Desiana Nuriza Putri
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 5, No 2 (2021): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v5i2.1877

Abstract

Cassava peel is an agro-industrial waste that is not used or not recycled. Based on the carbohydrate content of cassava peel, which is 50% of the weight of the peel, so that the cassava peel can be used as an ingredient for making edible films. Edible film is a thin layer made of natural ingredients that are safe for consumption. The biodegradable nature and can be used in this edible makes edibles used because they can be an alternative to synthetic plastics and are environmentally friendly. The purpose of this study was to determine the physical properties and mechanisms of the edible film of cassava peel starch. This study used a simple randomized block design (RBD) with 3 levels, namely A1(2%), A2(4%), A3(6%) with 3 replications. Research data on cassava peel characteristics showed water content (14.62%), starch content (73.29%), amylose content (21.02%), amylopectin content (52.27%), and HCN content (7.01%). %). The results of the edible physical and mechanical properties showed the value of tensile strength 0.08 – 0.37 Mpa, thickness 0.09 – 0.17 mm, WVTR 0.26 – 0.39 g/m2/Day, and elongation 31, 86 – 56.43%. 
PENGARUH SUBSTITUSI PAKAN KOMERSIAL DENGAN PAKAN KONSENTRAT BUATAN TERHADAP PERFORMANS ITIK UMUR 2 MINGGU I Made Adi Sudarma; Maulana Bahasuan; Marselinus Hambakodu
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 5, No 2 (2021): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v5i2.1780

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi pakan komersial dengan pakan konsentrat buatan terhadap bobot hidup, pertambahan bobot badan harian dan konversi ransum ternak itik umur 2-10 minggu. Penelitian ini menggunakan itik sebanyak 36 ekor dan ditempatkan dalam 12 kandang yang masing-masing berukuran 1x1 meter. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 4 ulangan. Perlakuan yang dicobakan adalah pakan komersial BR2 100% (P0), Pakan komersial BR2 50% + Pakan konsentrat buatan 50% (P1) dan Pakan konsentrat buatan 100% (P2). Hasil penelitian menunjukkan bahwa tidak terdapat pengaruh yang nyata terhadap variabel bobot hidup ternak itik umur dua minggu sampai 10 minggu (1.497,08 gram/ekor/hari) dan pertambahan bobot badan harian ternak itik (21,50 gram/ekor/hari) namun memberi pengaruh nyata terhadap konversi ransum untuk setiap perlakuan (P0:4,85, P1:5,52 dan P2:6,63). Disimpulkan bahwa pakan konsentrat buatan (P2) dapat mengganti 100% pakan komersial BR2 dengan nilai konversi ransum yang lebih tinggi namun diimbangi dengan harga yang lebih ekonomis.  
FERMENTASI JERAMI PADI MENGGUNAKAN Trichoderma AA1 DAN PENGARUHNYA TERHADAP SUHU, pH DAN NILAI KECERNAAN IN VITRO Ali Mursyid Wahyu Mulyono; Ahimsa Kandi Sariri; Desyanto Desyanto
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 5, No 2 (2021): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v5i2.2025

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi jerami padi menggunakan Trichoderma AA1 terhadap suhu, pH dan nilai kecernaan jerami padi fermentasi  Penelitian menggunakan Rancangan Acak Lengkap pola searah dengan macam perlakuan berupa lama fermentasi yang terdiri dari 0, 7, 14 dan 21 hari. Masing-masing macam perlakuan diulang 4 kali. Larutan Trichoderma AA1 disiapkan dengan menginkubasikan 2 g inokulum Trichoderma AA1 dalam 200 ml larutan yang mengandung 2 g molases pada rotary shaker selama 24 jam. Medium disiapkan dengan mencampurkan 1 kg jerami kering cacah dengan 30 g dedak halus, 20 g  (NH4)2SO4 dan aquades hingga kadar air menjadi 65%. Fermentasi dilakukan dengan cara mencampurkan larutan Trichoderma AA1 dan medium. Materi fermentasi dimasukkan ke dalam bioreaktor aerob dan selanjutnya diinkubasian selama waktu 21 hari. Pengukuran suhu dan pH sekaligus pengambilan sampel jerami padi fermentasi dilakukan pada hari ke-0, 7, 14 dan 21. Sampel dikeringkan dengan suhu 70oC selama 12 jam. Pengukuran kecernaan in vitro menggunakan metode gas-test. Hasil penelitian menunjukkan bahwa lama fermentasi berpengaruh sangat nyata (P≤0,01) terhadap peningkatan suhu dan pH fermentasi. Suhu dan pH tertinggi terjadi pada fermentasi 7 hari. Dari variabel kecernaan in vitro bahan kering (KcBK) dan bahan organik (KcBO) menunjukkan nilai yang tidak nyata (P>0,05) berbeda. Penelitian disimpulkan bahwa waktu terbaik fermentasi jerami padi menggunakan Trichoderma AA1 adalah 7 hari, namun belum berpengaruh signifikan terhadap nilai KcBK dan KcBO. 
PENETAPAN PRIORITAS STRATEGI MARKETING MIX PRODUK OLAHAN KUNYIT (STUDI KASUS : UMKM RETNO WANGI) Yos Wahyu Harinta; Yoesti Silvana Arianti
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 5, No 2 (2021): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v5i2.2019

Abstract

This study aims to determine the marketing mix (4P), marketing inhibiting factors, also effective and efficient marketing strategies for processed products from Retno Wangi's turmeric MSMEs. Data collection techniques are interviews, observation and documentation. This type of research is descriptive analytical. The results showed that the four marketing mix variables had an effect on the marketing of processed turmeric products produced by Retno Wangi. In addition, the identification of the marketing mix can show the factors that hinder the marketing of processed turmeric as much as six factors from internal and four factors from external. The priority of the chosen strategy is to streamline promotions through social media (online) in order to increase marketing reach, cooperate with local governments to take care of halal stamps, BPOM permits to ensure product quality, and add resellers so that products are easier to find. anywhere. Keywords: SMEs, Retno Wangi, Turmeric, Marketing Mix
Peningkatan Produksi Semen Ayam Kampung Melalui Suplementasi Daun Kelor (Moringa oleifera) Heru Suripta; Puji Astuti
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 5, No 2 (2021): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v5i2.1986

Abstract

AbstractRural chickens are widely developed by artificial insemination methods, so good quality semen is needed so that fertility and hatching eggs are high. Moringa is famous as a "miracle" plant that contains high and complete nutrients. This study was conducted to examine the effects of moringa oleifera supplementation on chicken semen production. In this study used roosters aged about 1 year weighing an average of 2.0 kg as much as 15 tails divided into 5 treatments, each 3 repeats, each repeat consists of 1 tail. The first group of chickens were used as controls, not given treatment, only given basal feed (T0). The second group of chickens were given 1 gram of moringa leaf powder, every day (T1), group 3 chickens were given 2 grams of moringa leaf powder per day (T2). Furthermore, chickens in group 4 (T3) were given moringa leaf extract supplements of 0.1 ml per head per day were smoked daily and the 5th group (T4) was given moringa extract supplements as much as 0.2 ml were smoked daily. The variables observed were the volume of semen, the number of spermatozoa, motility, live sperm, sperm mass movement, color, viscosity and pH of the semen. Semen volume, the number of spermatozoa, motility and percentage of live sperm were analyzed with variance analysis using the spss series 25 program, while viscosity, color and pH were reported in a descriptive analysis. The results showed that chickens supplemented moringa leaves in powder form as much as 2 grams per day (T2) and extract as much as 0.2 ml per day (T4), showed a significant increase in cement volume (0.45±0.01 ml) (P<0.05) compared to the volume of cement in chicken control which was only 0.29±00.07ml. Likewise, the concentration of spermatozoa, motility, live spermatozoa and movement of spermatozoa mass showed improvement in quality, but had no effect on the color, consistency and pH of semen. It can be concluded that supplementation of moringa leaves, both in the form of powder and extract can increase the production of chicken cement. Key words: Moringa oleifera, rural chicken, semen production
Pertumbuhan Dan Hasil Tanaman Padi Varietas Inpari 23 Pada Tiga Jenis Tanah Yang Mendapat Pembenah Tanah dengan Berbasis Pupuk Organik Bio-Slurry Puguh Jati Nugroho; Sumarsono Sumarsono; Sutarno Sutarno
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 5, No 2 (2021): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v5i2.1961

Abstract

AbstractThe study was conducted to the effect of soil amendment on the growth and production of three Inpari 23 rice plants on three types of soil. The research design used was a split-plot experiment, with 3 replications. The main plot of soil from the location consisted of andosol soil type from Karanganyar (L1), Mediterranean soil type from Magelang (L2), and alluvial soil type from Demak (L3). Sub-plots are without soil amendment (R1) and with soil amendment (R2). Parameters observed were plant height, number of tillers, the weight of plant crown, and harvest index. The data obtained were statistically analyzed by analysis of variance prosedure, and the LSD test at the 5% level for to comparation the difference mean between treatments. The results showed that the interaction effect between the treatment of soil improvement and the type of soil from three locations was significant (P<0,05) based on the parameters of the number of tillers and the weight of the plant crown. The conclution of the study that the growth and production of the Inpari 23 variety were highest with soil improvement (R2 on the alluvial soil type from Demak (L3), followed by the Mediterranean soil type from Magelang. (L2) and of the andosol soil type from Karanganyar (L3). Keywords: Growth; Paddy; Soil Repairer; Organic fertilizer.
OPTIMALISASI BIOGAS DARI KOTORAN SAPI DENGAN PENAMBAHAN BAHAN ORGANIK DARI LIMBAH PERTANIAN DAN PASAR S A Chayatul Luthfi
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 6, No 1 (2022): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v6i1.2451

Abstract

Cow farm waste is one type of raw material that is commonly used in biogas formation technology. According to 1Wahyuni (2013), a cow can produce fresh waste between 20 to 29 kg/day. According to 2Kaharudin and Sukmawati (2010), biogas on a household scale with a number of livestock of 2-4 cows or a supply of dung of approximately 25 kg/day is sufficient to use a reactor tube with a capacity of 2500-5000 liters which can produce biogas equivalent to 2 liters of oil. land/day and is able to meet the energy needs of one rural household with 6 family members. The higher the organic matter content in biogas technology, in a suitable environment, the biogas production will increase. This causes the need for the addition of mixed organic matter so that biogas production is maximized. The type of organic material used is a very important factor. Grass, rice straw or vegetable waste can be used as a source of organic matter in the biogas production process.
Substitusi Tepung Talas Belitung (Xanthosoma sagittifolium) Terhadap Kualitas Fisik dan Mutu Sensoris Nugget Ayam Broiler Ludfia Windyasmara
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 6, No 1 (2022): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v6i1.2514

Abstract

This study aims to determine the effect of substitution of belitung taro flour (Xanthosoma sagittifolium) on the quality of chicken nuggets, using a completely randomized design (CRD) consisting of 5 treatments with 3 replications and using a duplo sample. The treatment in this study was the substitution of belitung taro flour with a percentage of 0%. 25%. 50%, 75% and 100%. The research data were analyzed using Analysis of Variance (ANOVA) and Duncan Multiple Range Test (DMRT) at the level of α = 0.05. The results showed that the substitution of belitung taro flour for broiler chicken nuggets was significantly different (P<0.05) on moisture content, tenderness, and organoleptic tests using color and texture indicators, but not significantly different (P>0.05) on aroma organoleptic tests. and taste. The results of this study concluded that the substitution of belitung taro flour (Xanthosoma sagittifolium) for broiler chicken nuggets affected the moisture content, tenderness and sensory quality on the color and texture indicators of broiler chicken nuggets, but did not affect the sensory quality on the aroma and taste indicators of chicken nuggets. Keywords: Physical quality, Sensory quality, Chicken nuggets, Belitung taro flour.

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