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AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan)
Published by Universitas Ma'soem
ISSN : 27228703     EISSN : 27235211     DOI : https://doi.org/10.32627
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Artikel yang akan diterbitkan pada Jurnal Agritekh berfokus pada Agribisnis dan Tekhnologi Pangan dengan ruang lingkupnya meliputi: Sistem Agribisnis, Manajemen Agribisnis, Pembiayaan Agribisnis, Manajemen Produksi, Manajemen Pemasaran, Rantai Pasok, Ekonomi Pertanian, Ekonomi Sumberdaya Alam, Kebijakan Pertanian, mikrobiologi Pangan, Kimia dan Gizi Pangan, Bioteknologi Pangan, Rekayasa Teknologi Pangan dan Hasil Pertanian, dan Industri Pangan. Bidang ilmu lain yang terkait dengan usahatani dan pangan juga akan dimuat dalam jurnal ini selama fokus utama artikel adalah tentang agribisnis dan teknologi pangan.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 6 Documents
 1 
Search results for , issue "Vol. 2 No. 2 (2022)" : 6 Documents clear
KAJIAN ANALISIS NUTRISI KEDELAI HITAM (GLYCINE SOJA (L) MERRIT) DIFERMENTASI OLEH RHIZOPUS OLIGOSPORUS, ASPERGILLUS SOJAE DAN KONSORSIUMNYA TERHADAP KARBOHIDRAT DAN LEMAK Ida Ningrumsari Ningrumsari; R Budiasih; Putri Afrilliyanti
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 2 (2022)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (425.008 KB) | DOI: 10.32627/agritekh.v2i2.72

Abstract

One of the uses of black soybeans is to make soy sauce, the purpose of this research is to analyze the nutrition of carbohydrates and fats in black soybeans. The research method used a completely randomized design (CRD) with a 3x3x3 factorial pattern with 3 replications. The first factor consists of the type of microbe (M) namely m1 = R oligosporus, m2 = A sojae, m3 = m1 + m2, the second factor is fermentation time (W) consisting of w1 = 48 hours, m2 = 96 hours and m3 = 144 hours and the third factor, namely (D) consists of d1 = 2 grams, d2 = 3 grams and d3 = 4 grams. Existing data were collected to be processed by analysis of variance (Anova). If there is a significant difference to the control, it is continued with Duncan's multiple distance test. The results showed that the carbohydrate content in black soybeans decreased with the influence of the m3 microbe (the consortium, namely R oligodporus + A sojae) by 13.87%, with a dose of d1 inoculum (2 grams) of 25.53% with a fermentation time of w3 (144 hours). ) of 22.12%. To reduce the carbohydrate content, the best method is m3w3d1(R oligosporus + A sojae, with a fermentation time of 144 hours and an inoculum dose of 2 grams). The fat content of black soybeans increased with the effect of the interaction of microbial types and fermentation time on the increase in fat found in m1w1 of 31.01%. The effect of the interaction of microbial species and inoculum dose on the increase in fat was found in m1d1 of 28.61%. The best fat increase was m1w1d1 (R oligosporus, 48 hours fermentation time with 2 gram inoculum dose).
KAJIAN KONSENTRASI GULA DAN ASAM SITRAT TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK SELAI PISANG NANGKA (MUSA PARADISIACA FORMATYPICA) Lina Herlinawati; Ida Ningrumsari; Tharisa Anggraeni
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 2 (2022)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (529.024 KB) | DOI: 10.32627/agritekh.v2i2.397

Abstract

Pisang nangka (Musa paradisiaca formatypica) is a type of banana that is consumed in processed form. One way of processing pisang nangka (Musa paradisiaca formatypica) is making it into pisang nangka jam. This product is in the form of paste which is processed by cooking pisang nangka pulp added with sugar and citric acid. The purpose of this study is to find out the effect of sugar and citric acid concentrations on several characteristics resulted from pisang nangka jam. And the aim is to determine the right sugar and citric acid, so it can produce pisang nangka jam with good characteristics. The experimental design used in this study is randomized block design (RBD) with a factorial pattern, each factor consisting of 5 levels and 3 levels, repeated 3 times. The first factor is sugar concentration (g) consisting of 5 levels, namely: g1 = 57.5%, g2 = 60.0%, g3 = 62.5%, g4 = 65.0%, g5 = 67.5%. The second factor is citric acid concentration (S) which consists of 3 levels, namely: s1 = 0.25%, s2 = 0.30%, s3 = 0.35%. Observation is conducted on sucrose content, water content, pectin content, and organoleptic assessments of aroma, spreadability, taste, color, and overall acceptance.
USAHA PENGGEMUKAN SAPI SIMMENTAL PERANAKAN ONGOLE DENGAN APLIKASI BAHAN DASAR Indigofera, sp. Wily Andani; Wiwik Ambarsari; Yudhi Mahmud; Asep Suherman
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 2 (2022)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (524.813 KB) | DOI: 10.32627/agritekh.v2i2.403

Abstract

This study aim to know average of weight gain of SIMPO cattle by aplication Indigofera, sp., bran rice and ammoniated fermented rice straw and SIMPO cattle with ration of the breeder’s habits, total cost of production, revenue, business profits, R/C, and rentability. Fattening cattle SIMPO in the Livestock Group “Tunggal Rasa”. This research was conducted since May to August 2017 in the Livestock Group “Tunggal Rasa” in Majasari Village Sliyeg District Indramayu Regency. Methods of research using survey method and experiment method with descriptive approach. Sample were taken purposively with 2 people. The result were obtained average of increased weight of cattle SIMPO by providing feed combination of rice bran, Indigofera, sp., and ammoniated fermented rice straw for 3 months was 64.5 kg/head, average of total production cost was IDR 13,386,904.20, average of revenue was IDR 18,585,000.00, average of profit was IDR 5,198,095.80, average of R/C value was 1.39, and average of rentability was 38.84%, while the average weight gain of beef cattle SIMPO by providing feed of the breeder’s habits, that was used fresh straw, fresh grass, rice bran, molasses, and salt for 3 months was 52.25 kg/head, average of total production cost was IDR 14,272,652.96, average of revenue was IDR 18,135,000.00, average of profit was IDR 3,862,347.04, average of R/C value was 1.27, and average of rentability was 27.09%.
PENGARUH NAPTHALENE ACETIC ACID DAN BENZYL AMINO PURINE TERHADAP MIKROPROPAGASI TANAMAN AKAR WANGI (Vetiveria zizanioides L. Nash) Rama Adi Pratama; Yunira Rahmaningsih; Noertjahyani Noertjahyani; Kelik Putranto; Raden Haerudjaman
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 2 (2022)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (673.877 KB) | DOI: 10.32627/agritekh.v2i2.412

Abstract

Vetiver grass (Vetiveriazizanioides L. Nash) is one of the oil-producing plants essential. Tissue culture is one of the way to increase the availability of superior seeds of vetiver (Vetiveriazizanioides L. experiment was carried out at the Integrated Laboratory of the Faculty of Agriculture, Garut University from July to August 2020. This experiment used a Factorial Complete Randomized Design consisting of two factors, the first factor is NAA (N) with three levels of concentration, n1 =0, 5 mg / l, n2 = 1,5 mg/l, n3 = 2,5 mg/l varieties Verina 1. The purpose of this study was to obtain independent interactions and effects between Napthalene Acetic Acid (NAA) and Benzyl Amino Purine(BAP) on the micropropagation of vetiver plants (Vetiveriazizanioides L. Nash) variety Verina 1for 30 DAP. This 5 mg / l, n3 = 2.5 mg / l. The second factor is BAP (B) with two levels of concentration, b1 = 0.5 mg / l, b2 = 3 mg / l. The observed variables are: root emergence time, root number, callus appearance time, callus number, callus color and growth percentage. The results showed that there was no interaction between NAA and BAP, but there was an independent influence on the observed parameters of root emergence time, number of roots, callus appearance time and number of callus. The best concentration of NAA is 0.5 mg / l. The percentage of growth shows the yield of growth that is 100%.
PERSEPSI PETANI MUDA TERHADAP WIRAUSAHA DI SEKTOR PERTANIAN (Kasus pada Petani Muda di Desa Tenjonagara, Kecamatan Cigalontang, Kabupaten Tasikmalaya) Heru Mukhamad Qudrotulloh; Enok Sumarsih; Hendar Nuryaman; Nurul Risti Mutiarasari; Tito Hardiyanto
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 2 (2022)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (458.748 KB) | DOI: 10.32627/agritekh.v2i2.426

Abstract

Young generation is a productive workforce who plays an important role in developing agriculture in order to develop Indonesia. This study aims to describe young farmers based on their characteristics and perceptions of entrepreneurship in the agricultural sector, young farmers based on their business background or family livelihood, and analyze the relationship between the characteristics of young farmers and their perceptions of entrepreneurship in the agricultural sector, and the influence of livelihood backgrounds. their families on young farmers' perceptions of entrepreneurship in the agricultural sector. The research method used a survey method with the number of respondents as many as 20 young farmers. The research was conducted in Tenjonagara Village, Cigalontang District, Tasikmalaya Regency. The data used consists of primary data and secondary data. Data were analyzed using Rank Spearman Correlation and Mann Whitney U Test. The results showed that the characteristics of young farmers were in the medium category. Young farmers' perceptions of entrepreneurship in the agricultural sector are included in the sufficient category. The results also show that there is no relationship between characteristics and perceptions of entrepreneurship in the agricultural sector and there is no influence between family livelihood background and perceptions of entrepreneurship in the agricultural sector.
MEMPELAJARI JANGKA WAKTU BLANSING DENGAN UAP AIR TERHADAP BEBERAPA KARAKTERISTIK TEPUNG TELUR Dida Riyada
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 2 (2022)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1180.999 KB)

Abstract

Egg flour is one form of egg preservation through the process of drying and curing. Besides being more durable, another advantage of egg flour is that the volume of the material becomes much smaller so that it saves storage and transportation space. chemical, quality degradation (Buckle, Edward, Fleet and Wotton, 1987). One of the obstacles in the manufacture of egg flour is the occurrence of the browning process in egg flour. This browning process occurs due to the presence of glucose in the liquid egg which reacts with the amino groups of the protein. The purpose of this study was to determine the appropriate period of blanching with water vapor, in order to obtain some characteristics of good egg flour. The research will be carried out from March to April 2020 in Laboratory Food Technology at  the Faculty of Agriculture Ma’soem University, Bandung City. The experimental method used in this study is an experimental method using a Randomized Block Design. Each treatment consisted of 5 treatments and each treatment was repeated 5 times. These factors: blanching period of 1 minute, 3 minutes, 5 minutes, 7 minutes and 9 minutes. The results showed that the blanching period with steam for 3 minutes produced good characteristics. This determination was based on chemical analysis of the water content of egg flour (2.75%), protein content (49.97%) and fat content (35.83%) and organoleptic assessment of color ( 3.40), Aroma (4.30) and Texture of egg flour (2.68)

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