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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
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Search results for , issue "Vol. 3 No. 2 (2023)" : 6 Documents clear
Analisis Kadar Air, Kadar Protein dan Karakteristik Organoleptik Kerupuk Stik dengan Penambahan Konsentrasi Ikan Layang yang Berbeda Febriana Muchtar; Hastian Hastian; Ruksanan Ruksanan
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 2 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v3i2.630

Abstract

This study was performed to examine the effect of different concentrations of mackerel scads fish on water content, protein content and organoleptic properties of mackerel scads stick crackers. This research  was conducted using an experimental method with a non-factorial Completely Randomized Design (CRD).The treatment applied was in different concentrations of mackerel scads fish consisted of 3 levels of treatment, namely, 20% (L1), 30% (L2) and 40% (L3). Each treatment was replicated three times. Data of this study were analyzed by using one- way Anova and was followed by a Duncan test with ? = 5% if there was a significant difference between treatments. Water content was tested using oven method, while the protein content was measured using Kjedhal method and organoleptic properties were tested in hedonic test (favorability level). The results showed that fish concentrations affected the water content, protein content and organoleptic properties of mackerel scads fish stick crackers, including the color, aroma and taste. However, the texture of fish stick crackers was not affected. The treatment with 30% (L2) of mackerel scads fish meat showed the most of optimal outcomes with, 4.24% water content, 25.03% protein content, and organoleptic properties of color 4.37 (like), aroma 4.49 (like), texture 4.60 (strongly like) and 4.49 (like).
Pengaruh Sifat Inovasi Teknologi terhadap Tingkat Penerapan, Produktivitas dan Pendapatan Usahatani Padi di Desa Cililin Ning Srimenganti; Tito Hardianto
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 2 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v3i2.637

Abstract

This study aims to determine the influence of the innovative nature of Integrated Crop Management (PTT) technology and its effect on the productivity and income of Rice farming businesses.  This research used a survey method for farmers who applied PTT in Cililin Village, Cililin District, West Baandung Regency. The example assignment technique used was simple random and obtained by 40 respondent farmers. The form of research is verifiable and hypotheses are analyzed using multiple linear regression analysis and chi square test. The results of the study obtained an overview of the application of PTT technology as a whole with an achievement rate of 82.07% with very good criteria, the productivity of rice farming for farmers who apply PTT technology empirically reaches an average of 6,412 kg / ha, and empirically the level of achievement of rice farming income averages Rp. 11,987,886 /ha.
Faktor-Faktor yang Mempengaruhi Penerapan Teknologi Budidaya Stroberi serta Dampaknya terhadap Produksi dan Pendapatan Petani di Desa Sukaresmi Ning Srimenganti
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 2 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study was to determine the factors affecting the application of strawberry cultivation technology and How the impact of the application of strawberry cultivation technology On the production and income of farmers in Sukaresmi village, Rancabali district, Bandung regency. The research method used is a survey method. The unit of analysis is the strawberry farmer. The technique of determining the respondents is done by using probability sampling with Simple Random Sampling technique and using the Slovin formula. The number of respondents studied was 62 people. The results showed that the internal factors (age, length of farming, land area, capital) and external factors (selling price, marketing, labor, agricultural extension) simultaneously affect the application of strawberry cultivation technology and there is a significant effect. between the application of Strawberry Cultivation Technology with production and income in Sukaresmi Village, Rancabali District, Bandung Regency.
Analisis Kelayakan Usahatani Kopi Arabika di Desa Sudalarang Aditya Nugroho; Asep Permadi Gumelar; Fitri Awaliyah
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 2 (2023)
Publisher : Ma'soem University

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Abstract

This study aims to analyze the general description of the cost structure, income, and analyze the feasibility of arabica coffee farming. The research method used was descriptive quantitative method with 30 farmers as respondents. The research results show the average total cost is Rp. 15,668,212/Ha/year, the average investment cost is Rp. 24,727,038/Ha/year, the average income for farmers is Rp. 32,065,088/Ha/year. Arabica coffee farming in Sudalarang Village is feasible and feasible to develop, because the NPV is positive which is Rp. 26, 661,511, the IRR is higer than the applicable discount rate which is 22.9%, the B/C ratio is higer than one which is 1.6, and the payback period is 5 years and 1 months.
Pengaruh Jangka Waktu Perebusan terhadap Rendemen dan Beberapa Karakteristik Minyak Kelapa Sawit Aghnia Rahmawati; Kelik Putranto; Hendrawan Hendrawan; Eko Wahyudin
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 2 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v3i2.647

Abstract

The processing of crude palm oil aims to produce maximum result. However, there is a problem in processing of crude palm oil that is to determine the right boiling period according to temperature. The boiling period effects the separation speed of the oil from water and dirt so that determine the quality of crude palm oil. Research about the effect of boiling period on yield and some characteristics of crude palm oil had been conducted with the treatments were boiling periods 1, 1.5, 2, 2.5, 3, and 3.5 hours. The experiment took place at the Laboratory of Agriculture Faculty UICM and at the Chemistry Laboratory of Food Technology Ma’soem University. Characteristics observed were yield percentage, moisture content, free fatty acid content, and impurity determination. The objective of the research was to determine the right boiling period in order to produce the best characteristic of CPO. The experimental randomized block design was applied and every treatment was repeated four times. Result of the research showed that the boiling period of 2 hours was the best with yield percentage 71.83%, free fatty acid 2.20%, moisture content 4.77% and impurity 4.86%.
Pengaruh Imbangan Tepung Tempe dan Tepung Jagung terhadap Karakteristik BMC Balita Kelik Putranto; Euis Karlina
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 2 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v3i2.653

Abstract

The purpose of this study was to determine the balance of tempeh flour and corn flour against the characteristics of mixed foodstuffs (BMC) for toddlers.  This research has been carried out at the Laboratory of Chemistry and Food Processing Technology, Faculty of Agriculture, Ma'some University from October to November 2022. The research method used is an experimental method using a Randomized Group Design (RAK), which consists of 6 treatments and each treatment is repeated 4 times. The treatment tried consisted of a balance of tempeh flour and cornmeal A = 10: 90, B = 20: 80, C = 30: 70, D = 40: 60, E = 50: 50 and F = 60: 40.  The results showed that the balance of Tempeh Flour and Corn Flour (60:40) produced Mixed Food Ingredients (BMC) for toddlers which have the characteristics of texture, aroma, taste that are preferred and produce 428.38 kcal of energy for every 100 grams. Mixed foodstuffs made from tempeh flour and cornmeal with a balance (60:40) can be used as an alternative in making toddler BMC.

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