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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. 4 No. 2 (2024)" : 6 Documents clear
Karakteristik Sensorik Telur Asin dengan Pemberian Tepung Daun Jeruk Purut (Citrus Hystrix) Arifin, Ilmi; Ulfah, Triana; Adiputra, Rachmat; Hariadi, Hari; Akhdiyat, Tedi
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 2 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i2.886

Abstract

Eggs are a food ingredient with a relatively high protein content and have complete amino acids, unsaturated fats, vitamins and minerals that the body needs and are easy to digest. Eggs are always available throughout the year, but the fact is that egg shells crack easily, relative humidity and temperature in the storage room can affect the quality of eggs and cause chemical and microbiological changes so preservation efforts are needed to maintain the quality of the eggs. Salted eggs are a way to preserve eggs which has the benefit of improving the taste and the texture of the egg yolk. The addition of kaffir lime leaf flour is one of the diversification methods for processing salted eggs. The aim of this research was to determine the sensory characteristics of salted eggs by administering kaffir lime leaf flour. The experimental research used a Completely Randomized Design (CRD) with 5 treatments, namely S0: 0% kaffir lime leaf flour, S1: 15% kaffir lime leaf flour, S2: 20% kaffir lime leaf flour, S3: 25% kaffir lime leaf flour, and S4: 30% kaffir lime leaf flour with 5 repetitions. he results of the research showed that salted eggs with 25% kaffir lime leaf flour produced salted eggs that were liked by the panelists in terms of sensory characteristics.
Pengaruh Konsentrasi Larutan Natrium Bisulfit Terhadap Karakteristik Manisan Pala Basah (Myristica fragrans Houtt) Hendrawan, Hendrawan
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 2 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i2.887

Abstract

Since long ago nutmeg was a popular commodity with high economical value, especially as spices. Nutmeg fruit could be processed into candied nutmeg, as an effort of food diversification. Problem in candied nutmeg production was the browning reaction. After having peeled, the color of flesh will change brown. This condition can lower the quality of nutmeg as raw material in food industry. One of the methods can be applied to prevent the browning reaction is by soaking nutmeg flesh in sodium bisulfite solution. Research had been conducted to find out the effect of soaking nutmeg flesh in sodium bisulfite at Chemistry Laboratory Agriculture Faculty Ma’soem University. The objective of the research was to determine the right solution of sodium bisulfite to produce the finest characteristic of candied nutmeg. The experimental method was applied in this research with six treatments; 500 ppm (A), 750 ppm (B), 1000 ppm (C), 1200 ppm (D), 1500 ppm (E), dan 1750 ppm (F), and each of the treatments was repeated four times. Monitoring was held on total soluble solid, vitamin C, sulfite residue, and organoleptic test on color, aroma, flavor and texture. Statistic analysis used variance analysis and proceeded by Duncan's Multiple Range Test. Result of the research showed that sodium bisulfite solution gave a significant effect on total soluble solid, sulfite residue, color and aroma. Vice versa, sodium bisulfite solution had no effect on vitamin C, flavor and texture. The 1500 ppm of solution produce the finest characteristics of candied nutmeg.
Hubungan Pendapatan Keluarga dengan Status Gizi Balita di Desa Bojong Kecamatan Pameungpeuk Kabupaten Garut Gantini, Tuti; Hendrawan, Hendrawan; Barkah, M. Riana
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 2 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i2.888

Abstract

Family income could indicate the ability of family in fulfilling food necessity. Family with higher income could get sufficient food intake for the whole family members, especially toddler, so good nutritional status would be reached. Research had been conducted in Bojong Village Subdistrict of Pameungpeuk Garut Regency to find out the relationship between family income and nutritional status of toddler. Survey method was applied in this research with samples of 30 families who still have toddlers. The relationship between nutritional status of toddler and family income was tested by the Rank Spearman. Result of the research showed that there was a strong relationship between nutritional status of toddler and family income (r 3,06 much bigger than r - table 1,70. Determination Coefficient was 85.94 meant family income gave contribution 85.94% to nutritional status of toddler.
Strategi Pengembangan Usahatani Stroberi (Fragaria vesca L) (Studi Kasus Di Desa Barudua Kecamatan Malangbong Kabupaten Garut) Hardiyanto, Tito; Sahira, Gita; Sujaya, Dedi Herdiansah
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 2 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i2.889

Abstract

This research aims to determine: 1) internal and external factors as strengths, weaknesses, opportunities and threats in strawberry cultivation, 2) Alternative strategies for developing strawberry cultivation. This research uses a case study method in Barudua Village, Malangbong District, Garut Regency. Respondents totaled was 41 people. Search results show that: Internal strength factors that can be identified in strawberry farming are: land ownership status, having customers, good fruit quality, farming experience, existence of farmer groups, participation of farmer group members, control of local markets,. Weakness factors include low capital, low human resources, low product processing, low access to financial institutions, and farmers as price takers. Meanwhile, external opportunity factors include: the market is still wide open, availability of production facilities that are easily accessible, agro-tourism areas, natural conditions that have potential for farming development, availability of transportation facilities, distance of farming locations to public roads, availability of land for farming development. Meanwhile, external threats include extreme or erratic weather, perishable agricultural products, lack of agro-industry partners, high price instability, supply from other regions, disruption due to pests and weeds. A good alternative strategy to apply in developing strawberry cultivation is to use the S-O strategy, where strawberry farmers can produce strategies that use their strengths to take advantage of existing opportunities. The S-O strategy has been formulated as follows: Farmer groups collaborate with third parties, expand land, regulate village regulations, diversify product.
Strategi Pengembangan Usaha Kue Lapis Legit Seleraku di Desa Sukasenang Kecamatan Bayongbong Gumelar, Asep Permadi; Humairoh, Husni Hotimah; Adinasa, Muhamad Nu’man
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 2 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i2.890

Abstract

UMKM Seleraku merupakan salah satu jenis UMKM yang bergerak di bidang produksi kue lapis legit di Garut, UMKM ini didirikan pada tahun 1995 oleh Bapak Saepuloh. Dalam kajian bisnisnya menghadapi beberapa tantangan utama yang berasal dari lingkungan perusahaan. Pengaruh lingkungan eksternal berupa pendatang baru dan munculnya pesaing sejenis, ketidakstabilan harga bahan baku, serta daya beli konsumen merupakan ancaman bagi perusahaan. Sedangkan untuk lingkungan internal, sistem pencatatan keuangan UMKM Seleraku yang masih mendasar, metode promosi yang masih belum efisien, jumlah tenaga kerja yang masih terbatas, dan kemasan yang masih kurang menarik, sehingga UMKM Seleraku membutuhkan alternatif strategi pengembangan usaha dalam pengembangan usahanya. Penelitian bertujuan untuk mengidentifikasi faktor internal dan eksternal dan menentukan strategi pengembangan Strategi Pengembangan Usaha Kue Lapis Legit Seleraku Di Desa Sukasenang Kecamatan Bayongbong. Penentuan responden pada penelitian ini adalah sebanyak 10 responden. Kriteria responden dalam penelitian ini yaitu ketua atau pemilik UMKM Seleraku, bendahara, sekretaris, 2 orang bagian produksi, dan 5 orang pembeli kue lapis legit Seleraku yang telah melakukan minimal 2 kali pembelian kue jenis ini serta orang yang mengetahui segala informasi tentang usaha kue lapis Seleraku. Hasil penelitian menunjukkan diagram SWOT dengan total skor kekuatan (2,52), kelemahan (0,62), peluang (2,42), dan ancaman (0,47) dengan koordinat Analisis Swot diperoleh (1,90;1,95) yaitu situasi yang sangat menguntungkan usaha kue lapis legit seleraku dapat menggunakan strategi untuk memanfaatkan peluang berdasarkan kekuatan yang dimiliki secara maksimal. Strategi yang harus diterapkan dalam kondisi ini adalah mendukung kebijakan pertumbuhan yang agresif (growth orientes strategy), artinya UMKM Seleraku dalam perencanaan strateginya harus memfokuskan dalam pengembangan usaha dengan cara mengoptimalkan penjualan produk dengan memanfaatkan loyalitas konsumen untuk menyebarluaskan informasi tentang produk UMKM Seleraku, meningkatkan penjualan dengan memanfaatkan platform media sosial untuk menjangkau konsumen yang lebih luas, melakukan inovasi produk untuk memenuhi kebutuhan masyarakat dalam pemenuhan produk siap makan dan sajian acara besar.
PENGARUH KONSENTRASI ETHEPHON PADA PROSES DEGREENING BUAH JERUK LEMON (Citrus limon L.) CALIFORNIA Putranto, Kelik; Haerudjaman, R.; Gunawan, Andri
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 2 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i2.891

Abstract

The color of the peel of the California type lemon when harvested is generally green. Degreening technology using ethepon solution can improve the color of lemon peel to yellow. Degreening is the process of chemically remodeling the green pigment (chlorophyll) in orange peel and forming a yellow color (carotenoids) without affecting the internal quality of the fruit. The study aims to examine the effect of ethepon concentration to stimulate yellow pigments (carotenoids) and its effect on the physicochemical properties of California lemons from Majalengka. Degreening lemons using concentrations of 0 ppm, 200 ppm, 400 ppm, 600 ppm, 800 ppm and 1000 ppm solutions dipped for 10 seconds. Observations were made after one of the treatments had the effect of changing the color of lemons to full yellow (Value 5). Other physicochemical observations include weight loss, total acid, vitamin C and total soluble solids. The results showed that changes in fruit skin color began to occur on day 4 after degreening treatment. The best ethepon concentration is 1000 ppm i.e. it can improve the color quality of lemon fruit from full green to full yellow without negative influence on weight loss, total dissolved solids, vitamin C, and total acid.

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