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Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian, Kampus Hijau Bumi Tridharma Anduonohu, Gedung Jurusan Lt. 1 Fakultas Pertanian Universitas Halu Oleo Kendari Jl. H.E.A Mokodompit, Indonesia Telp./Fax.: +085228008896
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Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian
Published by Universitas Halu Oleo
ISSN : -     EISSN : 27215709     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian adalah jurnal yang terfokus pada bidang teknologi dan manajemen industri pertanian, teknologi pertanian, keteknikan pertanian, dan teknologi pangan, diterbitkan oleh Jurusan Ilmu dan Teknologi Pangan Fakultas Pertanian, Universitas Halu Oleo Kendari bekerjasasama dengan PERTETA (Perhimpunan Teknik Pertanian) Sulawesi Tenggara.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 8 Documents
 1 
Search results for , issue "Vol 4, No 2 (2023):" : 8 Documents clear
The Effect of Liquid Organic Fertilizer Concentration of Gamal Leaves on The Growth and Production of Sawi (Brasicca Juncea L.) Anti, Wa Ode; Rahim, Abdul; Hidayat, La Ode; Ramisa, Starni; Sifa, Muhammad
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 4, No 2 (2023):
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v4i2.27368

Abstract

This research aims to study the effect of gamal leaf POC concentration on the growth and production of mustard greens. In addition, to study the POC concentration of gamal leaves which has the best influence on the best growth and production of mustard greens. This research was carried out in Lasalepa Village, Lasalepa District, Muna Regency, Southeast Sulawesi Province. This research was carried out for three months, from June to September 2022. The materials used in this research were mustard seeds, chicken manure, gamal leaves, EM4, brown sugar, pure water and pesticides. The tools used consisted of machetes, hoes, scales, meters, gembors, sprayers, buckets, digital thermometers, raffiah ropes, cameras and writing instruments. This research was structured based on a Randomized Block Design (RAK) which consisted of five treatment levels, namely: without POC of gamal leaves, G1 = 50 ml POC of gamal leaves/liter of water, G2 = 100 ml of POC of gamal leaves/liter of water, G3 = 150 ml POC gamal leaves/liter of water, and, and G4 = 200 ml POC of gamal leaves/liter of water. The parameters observed in this study consisted of plant height (cm), number of leaves (strands), and plant fresh weight (g). The thesis shows that POC of gamal leaves with different concentrations has an effect on plant height, number of leaves and fresh weight per plant. Gamal leaf POC with a concentration of 200 ml/l water provided the best growth and production of mustard greens with a production of 217.39 g/plant or 36.23 t/ha.
Evaluation of Chocolate Drink Processing Process Related to Guarantee of Halal Products (Case Study on CV. Sultan Agro Maritim Industri in Kendari City) Susanto, Riki; Rianda, La; Thamrin, Thamrin
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 4, No 2 (2023):
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v4i2.29500

Abstract

This research aims to evaluate the Chocolate Drink Processing Process of Halal Product Guarantees (Case Study: CV. Sultan Agro Maritim Industri in Kendari City). The research was designed using a case study method with a qualitative approach. Data collection was carried out using interviews, observation, and recording tape studies. The research results show that there are 3 research focus points, including (a) halal ingredients, (b) production facilities, and (c) products found in the chocolate drink processing process. Types of raw materials used (cocoa powder), cocoa beans, production facilities (supply of ingredients, processing, storage, packaging, sales), and products (chocolate drinks). Several factors influence the guarantee of halal products in the process of making chocolate drinks, including ingredients, products, and production facilities. The materials used are halal in terms of their substances, how to obtain the materials, and how they are processed. There are no products produced with brands or names that lead to haram, and sensory characteristics such as smell and taste are avoided in haram products. The same thing also applies to the production facilities used in making chocolate drinks, which are protected from haram ingredients, maintain cleanliness and purity, and ensure that there is no contamination from haram materials or products.
Processing and Bread Making in Sari Mart's Household Industry in Anggoeya Kelurahan, Poasia District Kendari City Sailila, Annur Babatia; Herdhiansyah, Dhian; Syukri, Muhammad; Asriani, Asriani
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 4, No 2 (2023):
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v4i2.24767

Abstract

This research aims to determine the process of processing and making bread at the Sari Mart Home Industry in Anggoeya Village, Poasia District, Kendari City. Data collection was carried out using interview and documentation methods. The analysis used is descriptive. Based on research results, the production process of the Sari Mart Home Industry bread business starts with the process of providing raw materials of 100 kg of wheat flour for all flavor variants, weighing the ingredients according to the measurements using one worker, the mixer process of 1 unit of machine with a capacity of 15 kg, the molding process according to the size of 1 machine unit using one worker, the topping filling process using one worker, the developing process taking a maximum of 5 hours, the oven process taking a maximum of 30 minutes with a temperature of 1800 cc, and the packaging process using three workers.
Analysis of Development of Chicken Meatballs Using The Quality Function Deploment (QFD) Method (Study Case: Hasnia Chicken Meatballs Business in Tahandouna Village Poasia District Kendari City) Arman, Arman; Rianda, La; Rosmawaty, Rosmawaty
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 4, No 2 (2023):
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v4i2.39146

Abstract

This study aims to (1) determine the process of processing chicken meatball products and (2) determine the process of developing chicken meatball products using the QFD (Quality Function Deployment) method in the Hasnia Chicken Meatball Business in Rahandouna Village, Poasia District, Kendari City. The determination of the sample is done by purposive sampling. The results showed that the process of producing chicken meatballs in the Hasnia Chicken Meatball business contained eight stages, which were in accordance with the literature. The eight stages were: raw material preparation, chicken cleaning, chicken meat crushing, dough making, dough forming, cooking, product cooling, and product packaging. Hasnia Chicken Meatball product development obtained 26 attributes, obtained 6 main priority attributes in fulfilling needs with the highest value of each type of attribute, (1) include the expiration date with a value of 16.28 (7.23%), (2) delicious aroma of chicken meatballs and appetizing with a value of 8.57 (3.81%), (3) chicken meatball products have a superior taste compared to other places with a value of 8.14 (3.61%), (4) chicken meatball products sold are superior to other products with a value of 7.71 (3.42) %), (5) the price of chicken meatballs corresponds to the price with a value of 7.33 (3.26%), (6) the texture attribute of the chicken meatballs is chewy with a value of 7.26 (3.22%).
Analysis of Product Development of Mango Fruit Juice Drink Using QFD (Quality Function Deployment) Method in Msme "So Food Drink" Kendari City Awaliyah, Sitti Hajjah; Sarinah, Sarinah; Sakir, Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 4, No 2 (2023):
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v4i2.28557

Abstract

This research aims to analyze the development of mango fruit juice products using the Quality Function Deployment (QFD) method. Determining the research location was carried out purposefully. Data was collected using observation, questionnaires, interviews, and documentation methods. The analysis method used is Quality Function Deployment (QFD). The results of the research show that in the process of developing the mango fruit juice drink product brand "So Food Drink" using the QFD method, it was found that the priorities for development were in accordance with the desires and needs of consumers, respectively, including: ((1) Listed expiry date (11.20% ), (2) Product durability at room temperature (10.07%), (3) Attractive packaging design (8.89%), (4) Ease of obtaining mango fruit juice drink products (8.44%), ( 5 Does not use dangerous ingredients (7.96%), (6) Unchanged taste (7.85%), (7) Sweet taste (7.85%), (8) Has a long shelf life in the refrigerator (7.79%), (9) Thick texture (7.70%), (10) Has a brand label (7.58%), (11) Economical packaging (7.49%), and (12) Does not there is a sour taste (7.19%). The technical requirements or technical response of the "So Food Drink" brand mango fruit juice drink product to fulfill consumer desires and needs start with (1) sorting the mango fruit, (2) mixing or crushing the fruit, (3) packaging or labeling, (4) shelf life or temperature, and (5) marketing or promotion.
The Influence of Promotion and Marketing via Facebook Social Media on the Volume and Sales Value of Sago Crackers Rismawan, Yandi; Herdhiansyah, Dhian; Abdullah, Weka Gusmiarty
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 4, No 2 (2023):
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v4i2.25536

Abstract

Sago cracker products are only marketed from shop to shop and even from stall to stall, this is what makes Sago Cracker MSMEs still unable to market them widely. The aim of this research is to determine the effect of promotion and marketing via Facebook social media on the volume and sales value of sago crackers. Data analysis uses difference test analysis/T test. The results of the research show that the use of the Facebook marketplace feature on the sales value of Anissa sago cracker products has had a significant influence on the MSME owners of Anissa sago crackers who previously had a weekly income of IDR 960,000 before using the marketplace. Facebook and after using the Facebook marketplace, their weekly income is around IDR 1,395,000. The difference before and after using the Facebook marketplace has a real effect so that the Facebook application using the Facebook marketplace feature is effective for MSME owners to market Anissa sago cracker products. The level of consumer confidence in the sale of sago cracker products on the Facebook marketplace is 95%.
Effect of Cow Manure Bokashi Dosage on Growth and Production of Peanuts (Arachis hypogeae L.) Anti, Wa Ode; Rogalendo, Abdul Jaman; Rahim, Abdul; Roswuro, Roswuro; Samiati, Samiati
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 4, No 2 (2023):
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v4i2.26681

Abstract

This research aims to determine the effect of cow dung bokashi dosage on the growth and production of peanut plants in carried out this research in Wanseriwu Village, Central Tiworo District, West Muna Regency, Southeast Sulawesi Province. The materials used are cow manure, EM4, granulated sugar, water, urea fertilizer, SP 36, KCl, and mouse deer variety peanut seeds. The tools used were hoes, machetes, wood, meters, raffia rope, buckets, scales, small spoons, label boards, sprayers, thermometers, small containers/bowls for seeds, and writing utensils. This research organized based on a Randomized Block Design (RAK) with five treatments consisting of B0: without cow dung bokashi, B1: cow dung bokashi with a dose of 3 kg plot-1 or 10 t ha, B2: cow dung bokashi with a quantity of 6 kg plot-1 or 20 t ha-1, B3: cow dung bokashi with an amount of 9 kg plot-1 or 30 t ha-1, B4: cow dung bokashi with a dose of 12 kg plot-1 or 40 t ha-1. The parameters observed were plant height (cm) carried out at 2, 4, 6, and 8 weeks after planting, number of stem branches) carried out at 2, 4, 6, and 8 weeks after planting, number of pods formed, number of filled pods, weight planting seeds (g), and weight of 100 dry seeds (g). Giving cow dung bokashi at different doses significantly affected plant height, number of branches, number of pods formed, number of filled pods, weight of seeds per plant, and weight of 100 dry seeds. Bokashi cow dung at a dose of 40 t ha-1 provides the best growth and production of peanuts, with an average dry seed weight per plant reaching 36.71 g plant-1 or 3.06 t ha-1.
Characteristics of the Home Industry inLambusa Village, Konda District, South Konawe Regency Muslihun Husuni, La Ode Muhammad; Herdhiansyah, Dhian; Syukri, Muhammad; Asriani, Asriani
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 4, No 2 (2023):
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v4i2.18511

Abstract

Abstract This research aims to determine the characteristics of the household tofu industry (home industry) in Lambusa Village, Konda District, South Konawe Regency. The research was conducted in July–August 2020 at Lambusa Village, Konda District, South Konawe Regency. Determining the research location was carried out using purposive sampling with the consideration that the majority of the population in the area meets their living needs from agricultural products, and the most abundant industry is tofu. This research uses a descriptive approach that is intended to describe, describe, and describe in depth the characteristics of the home industry. The research results show that the amount of tofu production is 24,204 kg and can produce tofu an average of 10,600 kg/month. Tools used in tofu processing include grinding machines, basins, sieves, tofu molds, plastic drums, baskets, furnaces, and zinc drums. The raw materials used in making tofu are soybeans, vinegar, and fuel. Industrial businesses sell tofu at the same price, namely Rp 7,500/kg. One kilogram of tofu consists of 40 pieces, with the size of each piece of tofu being 5 cm x 5 cm with a thickness of 2 cm. The weight of each piece of tofu is one ounce.

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