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Ikrar Taruna Syah
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Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat. Prof. Dr. Baharuddin Lopa, SH. Street, Talumung, Majene, West Sulawesi
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Anjoro : International Journal of Agriculture and Business
Published by Universitas Sulawesi Barat
ISSN : 27218678     EISSN : 27217914     DOI : https://doi.org/10.31605/anjoro.v1i1
Core Subject : Economy, Agriculture,
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance
ANJORO: International Journal of Agriculture and Business is an open-access journal published by the Agriculture Department of Universitas Sulawesi Barat that provides a platform for international scholars, academicians, researchers, and employees, and to whom it may concern to share the contemporary thoughts in the field of integrated agriculture. Anjoro, with registered number p-ISSN 2721-8678 and e-ISSN 2721-7914, is a scientific article by Universitas Sulawesi Barat. The scope of the articles is consist of Agricultural Economics and Business, Supply Chain Management and Food Security, Agriculture and Rural Development, Agriculture Crop Technology & Food Science, Soil and Environment, Agricultural Policy and Trade, Plant, Pest and Disease and Agronomy. Anjoro is going to publish journals twice in two terms: March and September.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 5 Documents
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Search results for , issue "Vol 3 No 2 (2022): Anjoro" : 5 Documents clear
Effect of temperature and drying time on physicochemical of beetroot (Beta vulgaris L. var. Rubra L.) flour Prabowo, Ulya Sarofa; Aprilia, Rina
Anjoro: International Journal of Agriculture and Business Vol 3 No 2 (2022): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/anjoro.v3i2.1672

Abstract

Beetroot is a food source that is rich in nutrient value, including carbohydrates, minerals, vitamin C and betalains as a source of antioxidants. The high-water content causes the beetroot to be easily damaged, therefore a suitable method, is needed to preserve it. Like being processed into intermediate goods such as flour. The aim of this research was to determine the effect of temperature and drying time on the chemical characteristics and color of beetroot flour. This research used a completely randomized design (CRD) in factorial with two factors, namely the drying temperature range (50 °C, 60 °C, and 70 °C) and the drying time range (6, 7, and 8 hours). ANOVA and DMRT advanced test were used to test the resulting data. The results showed that the best treatment was obtained from sample treated a drying temperature of 50oC and a drying time of 6 hours, the yield value was 13.53%, with water content of 12.61%, ash 2.65%, fat 0.73%, protein 11, 16%, carbohydrate 72.85%, antioxidant activity 69.80%, anthocyanin 69.81 mg.100 g–1, Vitamin C 31.92 mg.100 g–1, color intensity L* 15,825, a* 7.82, b* 2.78.
The acceptance of panelists for processed carp nuggets Mukhlishah, Nurul
Anjoro: International Journal of Agriculture and Business Vol 3 No 2 (2022): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/anjoro.v3i2.1778

Abstract

Carp is one of the types of freshwater fish that has a high economic value and is easy to cultivate. The people are very familiar with Carp. Carp is one of the types of freshwater fish that is favored by the public because of its delicious meat and is rich in protein. One of the problems when harvesting carp is the high damage to fish due to a lack of understanding of fish quality. Fish processing is one of the ways to prevent fish from rotting. One of the efforts to process fish is to make it into fish nuggets. Nuggets are products that have been heated until they are precooked, and then are frozen. This study aims to determine the acceptability of panelists in processing carp nuggets. This research was conducted from March to April 2022. The manufacturing of carp nuggets was carried out at the Food Technology Laboratory, Faculty of Agriculture, Universitas Indonesia Timur, Makassar. The ingredients that were used in making carp nuggets were carp meat, wheat flour, tapioca flour, salt, garlic, pepper, eggs, water, breadcrumbs, and cooking oil. Based on the results and discussion of the average value of treatment for A1 (100% wheat flour) is 2.8, the average value for treatment for A2 (100% tapioca flour) is 3.3, and the average value of treatment for A3 (50:50) is 3.8 so it can be concluded that the panelists are more accepting of carp nuggets with a treatment of A3 which are 360 grams of carp meat, 45 grams of flour, 45 grams tapioca flour.
Response of garlic varieties growth towards the use of biological fertilizer Dewi, Suryani; Zainuddin, Dian Utami; Angka, Andi Werawe
Anjoro: International Journal of Agriculture and Business Vol 3 No 2 (2022): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/anjoro.v3i2.1830

Abstract

This study aimed to identify the response of local and imported garlic varieties' growth to biological fertilizer. The research was conducted in the Majene Regency, West Sulawesi, which began from April to July 2020. The research was arranged in a two-factor factorial Completely Randomized Design with 3 replications. The first factor is the variety of garlic which consists of two varieties, namely Sangga Sembalun and Kating. The second factor is the fertilizer that consists of three types, namely Trichoderma sp., Streptomyces sp., and Trichoderma sp. plus Streptomyces sp. The observations were made at the age of 7, 15, 30, and 45 DAS (Days After Sowing) where the parameters measured were the height of the plant (cm), the number of leaves (blade), the diameter of the bulb (cm) for each treatment. The observation data will be analyzed using the analysis of variance. The analysis of variance for the observation data used the F-test at a 5% significance level. Statistically, the findings of the research show that the treatments given are not significantly affected all parameters observed. The highest mean score on the treatment of biological fertilizers was the Trichoderma sp. plus Streptomyces sp. bacteria on both varieties tested. The results showed that in general, the biological fertilizer Trichoderma sp. plus Streptomycetes sp., gave better results, but it cannot be concluded that the imported Kating variety gave a better response than the local Sangga variety to all parameters, because the morphological or genetic characteristics of Kating and Sangga Sembalun may be also different.
Value added and business feasibility analysis of chili sauce products in Banggae District, Majene Regency Putri, Dwi Ahrisa; Kaimuddin, Kaimuddin; Mas’udin, Gita Afmiranti
Anjoro: International Journal of Agriculture and Business Vol 3 No 2 (2022): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/anjoro.v3i2.1929

Abstract

SMEs are expected to grow and compete in products development that have value added to encourage economic sustainability. The value added provided a value to maintaining and enhancing the quality of agricultural products can also add to its economic value by processing it into a product such as chili sauce products. This study aims to find out how much value added is given and the value of business feasibility. The research sample was determined deliberately with the consideration of choosing the entire chili sauce business unit as many as 7 SMEs in Banggae District, Majene Regency which processes chili sauce and has fresh chili mixture ingredients. The data analysis used is a value-added analysis of the estimated value added of the product, labor rewards, rewards for capital and management while the R /C ratio is to see the profit of a business to the costs used and to find out whether the business is feasible. The results showed that there is a value added provided from chili processing in one production is Rp. 356,776.7 / kg so that it can increase the difference between the input price and the selling price of the output which indicates that processing chili into a product can be of high value. The chili sauce business has been efficient because the R /C ratio value of more than one, which is 1.63, means that it can be concluded that this business feasible to be developed.
Forecasting Indonesia's ginger export with major competing countries in the international market Elpawati, Elpawati; Wirhanti, Puspi Eko; Aisyah, Salma Nur
Anjoro: International Journal of Agriculture and Business Vol 3 No 2 (2022): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/anjoro.v3i2.2061

Abstract

The volatile and unbalanced global demand for ginger makes it difficult for Indonesia to realize the decline and rise in exports. An analysis of export relations among between China, India, the Netherlands, and Indonesia is indispensable as these countries are the main exporters of ginger worldwide. Therefore, this ginger-exporting study aims to analyze the relationship between ginger exporting countries Indonesia, China, India, and the Netherlands from January 2013 to December 2017. Investigate the shock effect of increasing Chinese, Indian, and the Netherlands ginger exports on Indonesian ginger exports from January 2018 to December 2024. Explore the effect of changes in ginger exports in the four countries from 2018 to 2024. Analysis of relationships and influences over the next 6 years from 2018-2024 was performed using a time-series timeseries in the form of ginger export data from Indonesia, China, India, and the Netherlands for the 2013-2017. The analysis method used VAR (VECM), while the data were processed using Microsoft Excel 2010 and EViews 10 applications. The results showed a relationship between the four4 countries in the long term, significantly affecting the increase and decrease ginger exports in Indonesia, the Netherlands, and India. Between the 2018-2024, Indonesia's ginger exports will increase by 92%, followed by the Netherlands 7%, China 0.2%, and India 0.8%. For the China, ginger exports will increase 80% followed by Indonesia 4%, India 5%, and the Netherlands 11%. Meanwhile, for Indian ginger, an increase in exports will be dominated by India at 68%, Indonesia 20%, China 6%, and the Netherlands 6%. As for the Netherlands ginger exports, there will be an increase dominated by Indonesia at 73%, China 1%, India 5%, and the Netherlands 21%.

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