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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 826 Documents
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Analisis Usahatani pada Sistem Pertanian Alami Padi Ladang di Kabupaten Halmahera Utara Ranita Rope
Agrikan: Jurnal Agribisnis Perikanan Vol 2, No 1 (2009)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.2.1.10-18

Abstract

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Effect Of Fortivation Calcium-Rich Foodstuffs With Different Concentrations on the Organoleptic Quality of Ikan Tuna Kering Kayu Canned Ibnu Wahab Laitupa
Agrikan: Jurnal Agribisnis Perikanan Vol 14, No 1 (2021)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.14.1.94-98

Abstract

The activity of economic activities in the field of fisheries propagates and grows rapidly not only in fishing activities. Business in the field of processing of fishery products is also growing quite rapidly. This success certainly needs to be accompanied by serious attention to the quality of the products produced. Not only on nutritional content but also on organoleptic parameters. Previous research that has shown positive results on the increase in calcium needs to be continued with organoleptic tests in order to measure the level of consumer interest in the product from aspects of taste, aroma, texture and appearance. Research began from the preparatory stage, the manufacture of fortivation materials, namely tuna bone meal and anchovies, the manufacture of processed products dried tuna wood canned tuna, organoleptic tests and statistical analysis. Fortivation is carried out as many as five treatments, namely without fortivikasi or 0 % (A0), fortivikasi tuna bone meal 3 % (B1), tuna bone meal 6% (B2), anchovies 3% (C1), anchovies flour 6 % (C2). Fortivikasi canned wood dried tuna using bone meal tuna and anchovies with different concentrations, does not have a significant different influence on the quality of appearance, smell, taste and texture on the treatment of B1 and C1 additions of 3% of the total weight of the product with an average value of 8.4 and 8.3 respectively. While in addition to 6% B2 and C2 treatment, it gives a significant influence with an average value of 7.7 and 7.6 treatment, respectively.
Contribution of Application of the Hazton and Jajar Legowo Methods to Rice Farming in Lolori Village, West Halmahera Regency Ekaria Ekaria; Irman Mamulati
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.187-194

Abstract

Kabupaten Halmahera Barat merupakan salah satu  daerah di Provinsi Maluku Utara yang menjadi priotas dalam pengembangan dan peningkatan produksi beras. Metode tanam yang digunakan yaitu hazton dan jajar legowo. Penelitian ini bertujuan untuk mengetahui perbandingan pendapatan serta berapa besar kontribusi penerapan dengan menggunakan metode hazton dan jajar legowo dalam usahatani padi sawah di Desa Lolori Kabupaten Halmahera Barat. Bentuk analisis yang digunakan adalah analisis usahatani, uji komparatif dan deskriptif presentase. Penelitian ini dilaksanakan di Desa Lolori Kecamatan Jailolo Kabupaten Halmahera Barat, dengan waktu penelitian mulai dari bulan April 2020 dengan satu kelompok tani yang menggunakan metode hazton sebanyak 21 responden dan satu kelompok tani yang menggunakan metode jajar legowo sebanyak 21 responden. Hasil penelitian menunjukkan total pendapatan petani padi sawah dengan sistem tanam hazton adalah Rp. 28.891.175 /ha/musim tanan dan total pendapatan petani padi sawah dengan sistem tanam jajar legowo adalah Rp. 14.041.858/ha/musim tanam. Berdasarkan dari hasil pehitungan uji perbedaan pendapatan usahatani padi sawah dengan sistem tanam hazton dan jajar legowo diketahui bahwa ada perbedaan pendapatan yang  signifitan antara usahatani padi sawah dengan sistem tanam hazton dan jajar legowo berdasarkan perhitungan diketahui bahwa, t hitung > t tabel, yaitu 2.021 dengan 1.683.85 sehingga H0 ditolak. Serta kontribusi pendapatan terbesar dalam penerapan sistem tanam padi sawah yaitu dengan menggunakan sistem tanam hazton yaitu 89% dibandingkan dengan sistem tanam jajar legowo yaitu 78%.
Penggunaan Ekstrak Bawang Hut An Sebagai Insektisida Bot Ani Untuk Menekan Pertumbuhan Spodoptera litura F. Secara In-Vitro Amalan Tomia
Agrikan: Jurnal Agribisnis Perikanan Vol 1, No 1 (2008): Edisi Spesial - Publikasi Perdana Agrikan
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.1.1.9-14

Abstract

Bawang Hutan (Crinum asiaticum L) merupakan salah satu tumbuhan liar yang diketohui mengandung alkaloid yang bersifat toxin yang mempunyai daya kerja sama dengan toxin yang dapat digunakan untuk mengendalikan hama di lapangan. Spodoptera litura F merupakan jenis hama yang berkemampuan untuk merusak sangat tinggi pada areal pertanaman sayuran. Penelitian ini bertujuan untuk : Mengetahui keefektifan ekstrak bawang hutan terhadap persentase mortalitas larva S. litura secara Invitro dan mengetahui besar konsentrasi yang terbaik untuk kematian larva S. litura. Penelitian ini dilaksanakan di Laboratorium Dasar Fakultas Pertanian Universilas Khairun Ternate Maluku Utara selama 6 bu/an. Data yang telah diperoleh kemudian dianalisa dengan menggunakan ragam yang sesuai dengan rancangan yang digunokan, pengujian akan dilanjutkan sampai uji BNT (beda nyata terkecil) dengan taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa gejala awal yang dapat dilihat setelah aplikasikan ekstrak bawang hutan bersifat repellen, antifeedan, dan terjadi perubahan wama pada kulit luar (abdomen) larva, serta larva mengeluarkan cairan dan djais yang berlebihan. Hasil uji beda menunjukan bahwa pemberian pakan yang diaplikasikan dengan insektisida ekstrak bawang hutan berpengarun signifikan. Peningkatan konsentrasi ekstrak bawang hutan berbanding lurus dengan nilai persentase keterlambatan instar Ill ke JV sebesar Y = 4. 0488x - 55.49 serta nilai koefisien korelasi (R.2) = 0.9672. Ektrak bawang hutan memberikan pengaruh terhadap persentase mortalitas larva S. Litura sebesar Y = 2. 75x - 42.5 serta nilai koefisien korelasi (R2 ) = 0.9336.
The Utilization Of Coconut Tombong As A Raw Material For Flour Griennasty Clawdya Siahaya; Samuel Titaley; Zasendy Rehena
Agrikan: Jurnal Agribisnis Perikanan Vol 14, No 1 (2021)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.14.1.33-43

Abstract

This study is the first step in developing coconut (Cocos nucifera) tombong which has not been utilized by society. The purpose of this study is to obtain a proper drying time in producing a nutrient-grade coconut tombong flour. This study used an experimental design with a complete randomized design where the coconut tombong was dried at 50°C for 6,7 and 8 hours. Furthermore in the analysis of content carbohydrate, protein, fat, ash content, crude fiber and water content. The results of the analysis showed that coconut tombong flour with 8 hours drying produced the best of coconut tombong flour compared with 6 and 7 hours drying, with lower moisture content 11, 7353%, fat 8,1666%, protein 11,7158%, ash content 7,4917% and crude fiber 11,8421%. The results of statistical test show that the drying treatment of 6, 7 and 8 hours gives a very significant difference to the average chemical properties (carbohydrate, moisture content, protein, fat, ash content, crude fiber) coconut tombong flour with Fvalue > Ftable 5% or significance value of all treatments is smaller than alpha value 0.05. Based on these results, it can be concluded that coconut tombong  flour which through the drying process at 50°C for 8 hours (L3) is the best treatment among two other treatments (L1 and L2) which has the potential to be further developed as various substitution materials food products.
Production Efficiency of Enbal (Cassava) Using Hydraulic Press Equipment in the Enbal Processing Group in Ibra Village, Southeast Maluku Regency Ismael Marasabessy; Fien Sudirjo; Syahibul K. Hamid; Yuni Irmawaty
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.378-383

Abstract

The business group which is become the target of this activity is a group of processing and selling enbal (cassava) in Ibra village, Southeast Maluku regency. This group has been producing for more than 10 years but there are still many shortage, especially in the way of press along with the sanitize and hygiene of the production process. The purpose of this activity is to increase the efficiency in production process by applying screw press equipment and improving sanitation and hygiene in its production. The method of implementing activities uses discussion and training techniques. The activity is carried out in three stages, firstly survey on condition and discussion with partners relates to the conditions of producing pressing enbal, secondly the manufacture of pressing tools, third is the application of pressing tools in production activities of partners. The results of the activity showed that the screw press was able to produce enough water of enbal / grated cassava so that it is drier than the traditional method. Press time becomes faster which only 12-15 minutes, whereas in the traditional way it takes 14-24 hours. The content of enbal’s water decreases very low, reaching 5-7%, the sanitation becomes better because the juice is no longer stagnant on the ground but is collected in a bucket, and the use of pressing tools is very practical. Likewise the HCN level is very low, less than 3mg / kg so the product is very safe for consumption. This screw press is very helpful in the efficiency of the production process of plate enbal (cassava plates) which is cleaner and healthier.
Effect Fortification of Tuna Fish Bone Flour and Anchovy Powder with Different Concentrations on the Calcium value of Ikan Tuna Kering Kayu Canned Ibnu Wahab Laitupa; Azis Husen
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.509-512

Abstract

As a province that has a very large sea area, North Maluku must be able to become a leading province in the fishery product sector. The mushrooming of fishery product processing businesses carried out by micro-industries in North Maluku is certainly very good but it must also be followed by the nutritional quality of the products produced. One type of nutrition that can be increased in processed fish is calcium, a material that can be used as a source of calcium is also easily available, such as tuna bone meal and anchovies which have a high enough calcium content. In previous research, it was found that the use of tuna fish bone meal had a high effect on the value of canned tuna with an average of 792.9 mg per 180 grams, the fortification of anchovy flour had an effect on product calcium, which averaged 83.34 mg per 180 grams and without preparation with an average calcium value of 21.6 mg per 180 mg. However, it has not been able to reveal the best and proper fortivication to increase the calcium content of the product, so it is necessary to continue with different concentrations for activation.The research started from the preparation stage, manufacturing of fortivication materials, product manufacturing, calcium testing, microbiological testing and statistical analysis, carried out with five treatments, namely without fortivication or 0% (A0), fortivication of tuna fish bone meal 3% (B1), flour. 6% tuna bones (B2), 3% anchovy flour (C1), 6% anchovy flour (C2).From the results of the study it was found that fortivication using tuna bone meal as much as 6% had a high effect on the increase in calcium content in canned tuna with an average of 7.253 ppm. Whereas fortivication using 3% and 6% anchovy flour had an effect on the increase in product calcium with an average value of 473 ppm and 790 ppm, respectively.
The Effect of Sitrate Acid addition towards Organoleptic Properties of Jackfruit jam Mustamir Anwar Masuku
Agrikan: Jurnal Agribisnis Perikanan Vol 14, No 1 (2021)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.14.1.184-191

Abstract

The research  aims to determine the organoleptic jeck fruit jam in creased with addition of citric acid. With the added treatmen the are P0 = without the eddition of  preservatives (control), P1 = citric acid 1g, P2 =  ctric acid 2g, P3 = citric acid 3g. Organoleptic test are carried out based on the method of  this research  is in the form of a unit  experiments. Then analysis that include organoleptic properties such as : color,aroma, an texture. Treatmen of all the differen eddition of  citric acid didnet no significant of effect on the parametersare color and aroma. While the texture of real effect on the organoleptic propertiest of  jack fruit jam whit citric acid added to the color 4,35-4,43 (brownish, very brownish) aroma 3,90-4,2 ( veri flaforful jack fruit) 3,98-4,28 (soft very –soft). The bets jack fruit jam in this study is determined by giving rank, rank the smallest is the bets. Of all the best jack fruit jam treatmentin this study is the jack fruit jam with the addition of  citric acid 2 g (p2) with the results organoleptic the color is 4.48, aroma 4.24, and texture 4.33.
The Optimization of Scheduling Development Process to Cultivate Nile Tilapia By Using Pert-Cpm Method Rasdiana S Ma’bud; Fauziah Nurhamiddin
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.292-300

Abstract

The problem in this research is how long thetime and costs in doing the development of cultivationthe Nile Tilapia by using PERT-CTM method and how to determine the optimal path for the work of project development of NileTilapia cultivation. This research was conducted in Togawa village, district of south Galela on July until August 2019. The source of data got in this study from primary data that is through direct observation to fish pond farmers who were the object of research as well as conducting interview with the owners of fish pond of Nile Tilapia, and alsoto collect the documentation of cultivation process of Nile Tilapia. The result of calculation using PERT – CTM method obtained that the optimization of the scheduling the development process of Nile Tilapia cultivation in period of 134 days with a fee of Rp. 21.700.000.
Pengaruh Penambahan Emulsifier Lemak Dalam Pembuatan Sosis Ikan Tenggiri (Scomberamorus comerso) Ahmad Talib
Agrikan: Jurnal Agribisnis Perikanan Vol 2, No 1 (2009)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.2.1.42-49

Abstract

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