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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. 5 No. 1 (2024)" : 6 Documents clear
Kinerja Kelompok Lumbung Pangan Kabupaten Ciamis Ramdan, Mochamad; Sujaya, Dedi Herdiansah; Pardani, Cecep; Djuliansah, Dedi
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 5 No. 1 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v5i1.1029

Abstract

Institutional performance is defined as the ability of an institution to use its resources efficiently and produce output that is in line with its objectives and relevant to the needs of its users. The main problems often faced by food barns in Ciamis Regency include weak institutional capacity and low participation, so this research aims to determine the performance of Food Barn Groups in Ciamis Regency. The type of research used in this research is the survey method. The data collected includes primary data and secondary data. Respondents were drawn using a simple random method. The number of respondents was 57. To determine the performance of food barns, they were divided into 3 categories, namely high, medium and low, and descriptive analysis was carried out. The results of the research show that the performance of the Food Granary Group in Ciamis Regency is in the high category. The level of institutional structure, clarity of rules, knowledge and participation of members is included in the high category, while the level of achievement is included in the medium category, this shows that the achievements targeted by the food barn are not optimal. The food barn's target achievement was not optimal due to the food barn members getting harvest results (production) that were less than optimal and the same as the previous year. Production is less than optimal due to pest attacks and erratic rainfall.
Analisis Kelayakan Usaha dan Titik Impas Agroindustri Tape Singkong Setiawan, Imam; Arifin, Samsul
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 5 No. 1 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v5i1.1030

Abstract

This study aims to determine the cost, revenue, and income, determine the R/C value and break-even point of the cassava tape agro-industry business in Gandamekar Village, Kadungora District, Garut Regency. The research using the census method. The number of cassava tape craftsmen is 12 people. The data obtained were analyzed quantitatively and carried out in one production process. The results showed that: The cost of the cassava tape agroindustry in Gandamekar Village in one production process averaged IDR. 440,313.83 and the average revenue was Rp. 628,333.33 so that the average income earned by the artisans was Rp. IDR. 188,035.35 in one production process. The R/C value of the cassava tape agro-industry business in Gandamekar Village is R/C ratio = 1.42 for every cost incurred of IDR 1, you will get a profit of IDR 0.42. (3) The break-even point for the cassava tape agroindustry  revenue point is IDR. 10,421.06, the price break-even point is IDR.5,857.36 and the average production volume break-even point is 52.67 kg.
Pengaruh Imbangan Terigu, Tepung Garut (Maranta arundinacea L.) dan Tepung Wortel (Daucus carota L.) terhadap Karakteristik Kulit Pangsit Kukus Hernawan, Aulia Azkia; Ningrumsari, Ida; Herlinawati, Lina
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 5 No. 1 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v5i1.1032

Abstract

The purpose of this study was to obtain the best results of the ratio of flour, arrowroot flour, and carrot flour to the characteristics of steamed dumpling skins. This research was conducted at the Chemistry Laboratory of the Faculty of Agriculture, Ma'soem University, Chemistry Laboratory at the Bakti Asih Bandung School of Analysis, Bandung Sibaweh Chemistry Laboratory from June to August 2023. This study used a randomized block design (RBD) with a total of 5 treatments, namely treatment A (70:30:0), treatment B (70:25:5), treatment C (70:20:10), treatment D (70:15 :15), and treatment E (70:10:20). The characteristic parameters observed were chemical parameters consisting of water content, carbohydrate content, and beta-carotene content, and sensory parameters were carried out by 25 panelists for the level of preference for color, aroma, taste, and elasticity. The results showed that the best treatment resulted from treatment D with a balance of 70 Wheat : 15 Garut Flour : 15 Carrot Flour which was produced from the effectiveness test. Steamed dumpling skin treatment D balance 70 Wheat : 15 Arrowroot Flour : 15 Carrot Flour with organoleptic values ??for color, aroma, firmness and taste respectively 3.36 (neutral), 3.08 (neutral), 3.48 ( neutral), 3.08 (neutral) and chemical content in the form of water content of 22.88%, carbohydrate content of 28.01% and beta carotene content after steaming of 0.15 mg. 
Karakteristik Tepung Sukun (Artocarpus Altilis) Hendrawan, Hendrawan
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 5 No. 1 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v5i1.1042

Abstract

Breadfruit besides can be consumed directly, can also be processed into intermediate product, that is processed into breadfruit flour. Producing breadfruit flour is an effort of food diversification, to reduce people dependency on wheat flour, and to extend the storage time. Characteristic of Breadfruit flour is affected by temperature and drying time. Therefore, it is necessary to do research to find out the effect of drying time on particular temperature level on characteristic of breadfruit flour. This research applied the Randomized Block Design with five treatments which was drying time (A: 6, B: 6.5, C: 7, D: 7.5, E: 8 hours), and each treatment was repeated five times. The organoleptic test was conducted on color and aroma, while the chemical test was moisture content. Result of the research showed that drying time effected color and moisture content significantly. However, aroma was not affected by the drying time. The best characteristic was produced by treatment A (6 hours) based on color (4.85). moisture content of the product was 12.21%.
Hubungan Dinamika Kelompok Tani Hutan dengan Tingkat Partisipasi pada Program KTH Persemaian di Desa Nagrog Hardiyanto, Tito
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 5 No. 1 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v5i1.1051

Abstract

This research aims to examine the dynamics of forest farmer groups, the level of farmer participation, the relationship between the dynamics of forest farmer groups and the level of farmer participation. This research uses a case study method at KTH Giri Jaya in Nagrog Village, Cicalengka District, Bandung Regency. The technique for taking respondents was the census method with the unit of analysis being all members of KTH Giri Jaya, 20 farmers. The research results show that: (1) Group dynamics are in the high category; group goals, group structure, task functions, group development and maintenance, group cohesiveness, and group atmosphere are included in the high category; while group effectiveness is in the medium category, and group pressure and hidden intentions are in the low category. (2) The level of farmer participation in the KTH activity program is in the high category, with details: at the planning and evaluation stage it is in the medium category, while at the implementation and results utilization stage it is in the high category; (3) The relationship between group dynamics and the level of farmer participation in the KTH activity program shows that the higher the group dynamics, the higher the level of farmer participation which will have an impact on achieving the objectives of the KTH program activities.
Pengaruh Konsentrasi Pupuk Hayati Terhadap Pertumbuhan dan Hasil Tiga Varietas Padi Sawah Lokal Sumedang (Oryza Sativa L.) di Lahan Kering Fitria, Rosalina
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 5 No. 1 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v5i1.1084

Abstract

Pupuk Hayati merupakan suatu produk yang mengandung substansi-substansi hidup yang terdiri dari mikroorganisme yang berguna bagi tanaman. Peran mikroorganisme yang terdapat dalam pupuk hayati berfungsi sebagai penambat dan penyedia hara bagi tanaman. Varietas padi lokal merupakan varietas yang telah beradaptasi dan mempunyai karakteristik spesifik lokasi di daerah tersebut. Lahan kering mempunyai potensi untuk meningkatkan produksi pertanian. Penelitian ini bertujuan untuk mempelajari interaksi antara konsentrasi pupuk hayati dan varietas terhadap pertumbuhan dan hasil padi sawah lokal Sumedang yang ditanam di lahan kering. Metode percobaan menggunakan Rancangan Acak Kelompok Faktorial. Faktor pertama adalah konsentrasi pupuk hayati yang terdiri dari tiga taraf yaitu p1 = 0 ml L-1, p2 = 3 ml L-1, p3 = 6 ml L-1, sedangkan faktor kedua adalah varietas padi lokal Sumedang yang terdiri dari tiga jenis varietas yaitu v1 = Gemah, v2 = Gede Wangi, V3 = Trisakti. Hasil penelitian menunjukkan bahwa konsentrasi pupuk hayati 6 ml L-1 memperlihatkan hasil produksi tertinggi pada varietas Trisakti dengan bobot 573 gram per petak.

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