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Kota ternate,
Maluku utara
INDONESIA
AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan
Published by Universitas Muhammadiyah Maluku Utara
ISSN : 19796072     EISSN : 26210193     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Bidang kajian dimuat meliputi agribisnis, teknologi budidaya, sumberdaya perikanan, kelautan, sosial ekonomi kelautan dan perikanan, bioteknologi perikanan. Sejak tahun 2017 mulai diterbitkan secara elektronik kerjasama Pusat Studi Pesisir dan Pulau-Pulau Kecil, Sekolah Tinggi Ilmu Pertanian Wuna Raha.
Arjuna Subject : -
Articles 99 Documents
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Search results for , issue "Vol 13, No 2 (2020)" : 99 Documents clear
The Differencies Addition of Cristal Sugar Ratio on Red Peanut Jam in Local North Maluku Nursafa, Nursafa; Muhamad Saleh, Erna Rusliana; Masuku, Mustamin A.
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.479-485

Abstract

Red peanut butter tends to be easy to make and doesn't require a lot of additional ingredients. Besides jam is a processed product that is very popular with many people, especially the mobility, because it is practical and preferred as a spread of bread for the breakfast menu. This study aims to determine the chemical and organoleptic properties of red peanut butter with the addition of different sugars. This research method uses a simple Randomized Complete Design (CRD) one factor consisting of 5 treatments and three replications so as to obtain 5x3 = 15 experimental units. The treatments consisted of 5 treatments namely adding 15% sugar (K1), adding 20% sugar (K2), adding 25% sugar (K3), adding 30% sugar (K4) and adding 35% sugar (K5) with peanut porridge 1 kg The parameters observed include chemical properties, namely water content, ash content, fat content, protein content, carbohydrate content, crude fiber and dissolved solids while for organoleptic properties include color, aroma, texture and taste. The addition of different sugars gives significantly different effects on water content, carbohydrate content, protein content, color, aroma, texture and taste. Red peanut butter is the best treatment, which is the addition of 35% sugar (K5).
Feasibility Analysis of Spice Coffee Processing Business in Home Industries in Tabahawa Village, Ternate City Fatmawati, Fatmawati; Muhammad, Munawir; Fokaya, Rusli
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.344-351

Abstract

Most of the use of coffee today is processed into drinks, with various types, brands and one of them is spice coffee which has been produced in the households of Ternate City, Tabahawa Village. Spice coffee is coffee that mixed with spice powder, namely robusta coffee, cinnamon, nutmeg, cloves, ginger and sugar. Spice coffee has a warm spicy taste and this coffee has been marketed in stores or supermarkets in Ternate City. Various kinds of beverage products can be made using the basic ingredients of coffee, this is because coffee has a distinctive taste and a refreshing effect. Spices also provide a specific aroma to suit one's taste with a distinctive spice refreshing and warming effect. By combining coffee and spices which have almost the same active compound, it is possible to create mixed flavors that consumers can enjoy. Seeing this potential, it is necessary to conduct research on the Analysis of Spice Coffee Processing Business in the Household Industries of Tabahawa Village, Ternate City. The purpose of this research was to analyze the feasibility of the spice coffee processing business in the Household Industry of Tabahawa Village, Ternate City. The analysis method used in this research are NPV analysis, B / C Ratio, IRR and Payback period. Through the results of the research that the process of making spice coffee includes: All raw materials are ground separately into powder, then the powder is mixed so that it becomes one according to the comparison and to answer the second problem through a financial feasibility analysis that the spice coffee processing business shows that, the NPV value is obtained amounting to Rp.41,437,982, the IRR value obtained is 202.5%, the Cost Ratio value is 0.06%, the Gross B / C Ratio value is Rp.53,717,982, while the calculation of the criteria for the return on investment (playback period) is obtained for 1 year. Investment costs can be covered through profits after the business has been running for 2 years so that the home coffee spice industry is feasible to develop.
The Effect of Handling Facilities and Methods on Quality of The Fish by Fisherman on Purse Seine Board, In Gamhoku Kour, Femsy; Akerina, Febrina Olivia
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.195-200

Abstract

Generally each type of fish has different pattern of deterioration. Quality deterioration and high postharvest damage was caused by fishing method, poor handling process, the length of supply chain, poor handling facilities. This research was aimed to know about handling facilities on Purse seine board and its handling method; and to analyze fish quality using pH and organoleptic. The first step in this research was to observe the handling on the board then measure the pH of fish using pH metes. And also there was 30 panelist who did sensory test using organoleptic instrument on the board. The result showed that the handling facilities on board were coolbox, ice and hold, it showed that their apply good handling facilities. The average value of pH between 6,10 – 6,27, where the highest score was Ikan Selar (Selar crumenopthalmus) and the lowest score was Ikan Layang (Decapterus macarellus). The result of organoleptic was between 8,62-8,91, it showed that the tested fishes were fresh.
Analysis of the Quality of Smoked Skipjack Fish with Coconut Shell Curing Material During Storage at Room Temperature Husen, Azis; Laitupa, Ibnu Wahab
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.530-538

Abstract

Ternate has abundant skipjack pelagic fish fishery resources and it becomesas a process smoked fish which is consumed by all people from lower, middle to upper level. This study aims to determine the quality of smoked skipjack fish by using coconut shells. Organoleptic observations include appearance, color, aroma, taste, texture, appearance. The methods used in this research are descriptive and quantitative methods. With organoleptic and microbiological test parameters (Total Plate Figures). The samples used for analysis were 12 tails for 8 organoleptic testing and 4 for ALT testing. The organoleptic test results on smoked skipjack tuna on the color, taste, aroma, naming, and texture of the five analyzes were still acceptable to the 27 panalis of smoked skipjack tuna produced on the first, second and third day after the third day of meat the skipjack tuna that is stored has deteriorated quality and is contaminated by bacterial fungi, so the fourth, fifth, and sixth day of coconut shell smoked cakalng fish can no longer be consumed. The results of the ALT microbiological test for smoked skipjack tuna obtained the lowest value was 33.602, the second with a value of 36.006 and the third 37.505 from the test results the smallest bacteria with a value of 33.602.
Suckermouth Catfish (Pterygoplichthys pardalis) In Wajo Regency, South Sulawesi Province: The Heavy Metal Content of Lead (Pb), Mercury (Hg) and Arsenic (As) Amir, Nursinah; Syahrul, Syahrul; Djamaluddin, Nursyamsi
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.168-174

Abstract

Suckermouth catfish (Pterygoplichthys pardalis) is a type of foreign fish (South America) which is prohibited from entering Indonesia because it can endanger ecosystems and the aquatic environment by its invasive nature. The existence of janitor fish threatens the sustainability of the endemic fish of Tempe Lake in Wajo Regency. Until now, there has been no study regarding the quality and food safety for the use of suckermouth catfish in the regency. This study aims to analyzed the heavy metal content of lead (Pb), mercury (Hg) and arsenic (As) of janitor fish in Wajo Regency. Samples of janitor fish were taken from three districts in Wajo Regency used a purpossive sampling technique. Analysis of Pb, Hg and As metals on meat, scales/skin, and bones/fins of suckermouth catfish, refers to SNI 2354.5: 2011, SNI 2354.6-2016 and SNI 01-4866-1998. The results show that suckermouth catfish from the three districts are not contains Pb but contains Hg and As which do not exceed the requirements for metal contamination content limits based on SNI 2729: 2013 concerning requirements for quality and safety of fresh fish
Water Quality Based on Chemical Physics Parameters in Daruba Morotai Island Regency Katili, Vicky Rizky A.; Koroy, Kismanto; Lukman, Mujais
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.413-418

Abstract

Water quality generally indicates the quality or condition of water associated with a particular activity or need.  The influx of organic and inorganic pollution into Daruba waters can cause the water quality meets degradation of biological of function. This reseach aimed to determine the quality analysis of the waters of the Daruba. Sampling was carried out in September to oktober 2020 across five reseach stations,then the result of laboratory of water quality parameters were carried out descriptive. The result measurements and laboratory tests of chemical physics parameters show the condition of Daruba waters based on water quality standards on KEPMEN-LH No. 51 Tahun 2004, most of which have exceeded the water quality standards for marine biota.
Business Strategy of Decorative Plants Cultivation in Sub-District of Bacukiki Barat, Parepare Talib, Sitti Saleha; Dangnga, Muhammad Siri; Irmayani, Irmayani
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.526-529

Abstract

One of the agricultural commodities that is suitable to be developed with an agribusiness system is the commodity of decorative plants. This business plays an equally important role compared to other business sectors in the process of restoring growth and economic development in Indonesia. This is proven during the crisis, in which the decorative plant commodities as part of the horticulture sub-sector have played a role as a source of income with high added value for the farmers. This study aims to analyze the business strategy of decorative plant cultivation in the Pare-pare, to analyze external and internal factors. The research object is the Green House Garden and the Agriculture Office of  Pare-pare. The data collection techniques used were interviews, questionnaires, observation and documentation involving 20 people as respondents. The data were analyzed by using qualitative descriptive analysis with a SWOT analysis approach. The results showed that the decorative plant business strategy in the Parepare was declared feasible because, based on the indicators of assessment aspect that have been determined, namely the ability of Green House Garden managers in achieving profitable sales volumes, the ability to produce better products compared to competitors, the ability to determine better prices compared to competitors, the ability to distribute better products and the ability to promote products more effectively than competitors, then the analysis of market and marketing aspects is considered feasible.
Nutritional Adequacy Rate (RDA) and Nutritional Value Information (ING) of Tuna Kering Kayu Fish Canned with Tuna Fish Bone Flour Substitution Tangke, Umar; Katiandagho, Bernhard; Rochmady, Rochmady
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.352-357

Abstract

The nutritional adequacy figure, which is then informed in the ING, is a value that shows the average need for certain nutrients that must be met every day for almost all people with certain characteristics including age, gender, level of physical activity, and physiological conditions, to live. healthy. Information on nutritional value aims to inform the nutritional content contained in food or beverages as a guide for consumers to make choices before deciding to buy packaged food or beverage, so this research aims to test the Nutritional Adequacy Rate (RDA) of wood dried tuna which is then informed. in the form of Nutritional Value Information (ING) on the packaging label for wood dried tuna products. The laboratory test results showed that the diversified product of wood dried tuna with fish bone meal substitution after being processed with modern packaging through the canning process has a nutritional adequacy rate (RDA) per 50 g is total energy 80 kcal, 2g total fat, 1g saturated fat, cholesterol 13mg, 12g protein, 3g total carbohydrates, 1g dietary fiber, 1g sugar, 150mg sodium, 180mg potassium, 52.44 mg calcium, 1g iron.
Study of Organoleptic Nutmeg Fruit Dodol Quality Masuku, Mustamin A.; Lawani, Misran; Umasugi, Erna
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.486-492

Abstract

Dodol is a semi-wet food that has a plastic texture. The typical organoleptic properties of dodol are brown and have a sweet, savory and legit taste with a plastic texture. Nutmeg meat has the potential to be processed into various food products such as candied nutmeg, nutmeg syrup, jam, nutmeg juice, instant nutmeg drink, nutmeg jelly, nutmeg wine, vinegar acid, gelatin hard candy and dodol. Processing nutmeg meat into nutmeg dodol can add value to nutmeg products and increase farmers' income. The purpose of this study was to produce nutmeg dodol with the best organoleptic properties. Dodol from nutmeg meat and banana flour mulu bebe produces a colour value of 3.64-3.70 (dislike), flavour 3.25-3.59 (rather dislike), and aroma of 3.75-4.15 (dislike). The ratio of the addition of nutmeg meat 65% and banana flour mulu bebe 35% meets the quality of SNI dodol, the ratio of addition of nutmeg meat 45% and banana flour mulu bebe 55% produces nutmeg dodol favoured by consumers.
Concentration and Soaking Duration Organic Growth Regulators for Stimulated Jati Unggul Nusantara (JUN) Shoots Cuttings Seran, Wilhelmina; Mau, Astin Elise; Pellondo’u, Mamie Elsyana
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.274-284

Abstract

Jati Unggul Nusantara (JUN) is a new teak seedling product that is a teak variety obtained from the selection of superior teak clones from all over Indonesia using DNA selection. Vegetative effort propagation performed of JUN with shoot cuttings. Concentration and soaking duration  growth regulators are important aspects in vegetative plant propagation especially by shoot cutting. The research was conducted at Maulafa – Kota Kupang  from Mei to August 2020, The experiment was arranged in Complete Randomize Design 2 factorial applications with 3 replication. Factors studied are growth regulator concentration of cow urine 50% (A1), cow urine 100% (A2), green bean  extract 50% (A3), green bean extract 100% (A4), shallot extract 50% (A5) and shallot extract 100% (A6) while soaking duration consists of 4 factors, 2 hours (B1), 4 hours (B2), 6 hours (B3) and 8 hours (B4). The measured observation parameters are the percentage of life, the period of appearance of shoots, the number of leaves, shoot lenght,, shoot roots and the number of roots. The experiment result showed  that variation of concentration organic growth regulator significant effect of JUN shoot cuttings. The treatment of Shallot extract 50% (A5) which affects the percentage of life parameters, the period of appearance of shoots, the number of leaves and shoot lenght.  The treatment of shallot extract 100% (A6) which affects the observation parameters of root length and the number of roots. Interaction among the treatment combination of organic growth regulators A6B2 (ZPT 100%) shallot extract and 4 hours soaking duration significant effect  on the number of roots.

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