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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 65 Documents
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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.
Pengaruh Jangka Waktu Pemanasan terhadap Karakteristik Minyak Kelapa Murni (Virgin Coconut Oil) Kelik Putranto; Amila Khairina; Tharisa Anggraeni
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 1 (2022)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (541.828 KB)

Abstract

Coconut (Cocos nucifera) has a strategic role for the people of Indonesia, considering that its product is one of the nine staples of society, namely coconut oil. One type of coconut oil that is beneficial for health and cosmetics is virgin coconut oil. Research on virgin coconut oil has been carried out from April to May 2022 at the Chemical and Processing Laboratory of the Faculty of Agriculture, Ma'soem University. The experimental treatments consisted of heating periods: A (3 minutes), B (4 minutes), C (5 minutes), D (6 minutes), E (7 minutes) and F (8 minutes). Each treatment tried was repeated 4 times. The method used is an experimental method using a completely randomized design (CRD) with Duncan's multiple range test statistic at a 5 percent level of significance. The results showed that the heating period of 6 minutes produced the best characteristics of virgin coconut oil. This determination is based on the content of free fatty acids, water content, color (very clear), preferred taste and aroma.
Pengaruh Perbandingan Rumput Laut (Gracilaria Sp.) Dengan Bawang Putih (Alium sativum L.) Terhadap Karakteristik Kaldu Rumput Laut Lina Herlinawati; Ida Ningrumsari; Rini Sitawati; Eca Amelia
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 1 (2022)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (706.636 KB)

Abstract

This research on making seaweed seasoning powder is expected to provide an alternative safe flavoring material because it comes from natural food and is one of the diversified products of processed local seaweed that is widely cultivated in Indonesia. This study also aims to determine the effect of the ratio of dried seaweed and garlic powder on water content, ash, dissolved solids, and organoleptic properties of seaweed seasoning powder. The experimental design that will be used in this study is a Completely Randomized Design (CRD) pattern with one variable, namely the ratio of dried seaweed and garlic at levels 1:2, 1:1, and 2:1. The results showed that the ratio of dried seaweed and garlic powder had a significant effect on water content, ash content, total soluble solid (TSS), taste, aroma, and texture seaweed seasoning powder. The ratio of dried seaweed and garlic powder had no significant effect on the color of seaweed seasoning powder. The best treatment was  a ratio of seaweed and garlic powder of 1:2 having an average value of color 4.13, taste 3.29, aroma 3.62, texture 4.03, water content 7.12%, ash content 2.91, and total dissolved solids of 89.14%.
Evaluasi Pencegahan dan Penanggulangan Gizi Buruk Melalui PMT-P Balita di Desa Cikanyere Kabupaten Cianjur Tuti Gantini; Kelik Putranto; Siti Muftiah
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 1 (2022)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (536.73 KB)

Abstract

Children 1-4 years of age group are particularly vulnerable to nutritional diseases, such as vitamin A deficiency disease morbidity and protein energy malnutrition (MEP). Weight loss is one of the parameters which give a picture of the body mass. Body mass is very sensitive to sudden changes, such as infectious disease, decreased appetite or decreasing the amount of food consumed. To lower the malnutrition status in infants and toddlers can be done by providing fortification, supplementation of vitamins and minerals or Feeding Recovery (PMT - P). The program of PMT - P for toddler is one step that can be done in an effort to improve the nutritional intake of toddler food for optimal growth. This Research took place In Cempaka Putih, Cikanyere village of Cianjur. The objective of the research was to evaluate the effect that arises as a result of supplementary feeding recovery (PMT - P) on the growth of Toddlers weight. The samples in this study were infants aged 12-53 months as many as 30 infants, with a sampling technique using Porpusive Sampling. Data was analyzed statistically by the t-test. The results showed that the recovery of supplementary feeding in infants aged 12-53 months in the Cikanyere village of Cianjur significant effect on weight gain.
Pengaruh Waktu Perendaman dalam Larutan Ca (Oh)2 0,5% terhadap Karakteristik Keripik Singkong Aghnia Rahmawati; Hendrawan Hendrawan; Cucu Maryani
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 1 (2022)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (561.494 KB)

Abstract

Cassava (Manihot Utilissima Pohl) is one of the food crops that is quite high in production but is easily damaged. Cassava as a raw material for chips has a weakness, namely it contains a bitter or astringent taste, and after being fried, the texture becomes hard. In addition, during the processing before frying there will be a browning reaction due to the reaction between sugar and protein or amino acids. Soaking cassava in a solution of whiting is an effort to reduce the astringent or bitter taste, improve the texture of the cassava chips to make them more crispy, and prevent the browning reaction. This study aims to determine the effect of the immersion period of cassava slices in 0.5% (Ca(OH)2) solution on several characteristics of the cassava chips produced. The design used was a randomized block design (RAK) with 6 treatment periods of immersion (6 hours, 12 hours, 18 hours, 24 hours, 30 hours and 36 hours) with a concentration of 0.5% Ca(OH)2 solution (w/v). ) and repeated 4 times. Organoleptic testing of color, taste, aroma and crispness was carried out by acceptance test (Hedonic). The results showed that soaking cassava in a 0.5% Ca(OH)2 solution for 30 hours produced cassava chips with the best characteristics based on the assessment of taste, aroma, color and crispness.
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

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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)
Perbedaan Hasil dan Kualitas Ubi Jalar (Ipomoea Batatas L.) Akibat Perendaman Stek Menggunakan Ekstrak Bawang Merah Lia Aulia; Hanny Hidayati Nafi'ah; Hendrawan Hendrawan
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 1 (2022)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (502.077 KB)

Abstract

One of the obstacles to the cultivation of sweet potatoes planted in the dry season is the lack of seedlings. One solution is to use cuttings that are cut smaller than the size of the cuttings should be. To increase the growth and yield of sweet potatoes, shallot extract is used as an exogenous hormone as a pre-planting treatment. The purpose of this study was to determine the effect of onion extract and soaking duration on the yield and quality of sweet potato. This experiment was carried out from March to June 2021 in the experimental field of the Faculty of Agriculture, University of Garut, Tarogong Kaler District, Garut Regency with an altitude of 761 meters above sea level. This experiment used a non-factorial randomized block design with nine treatments repeated three times. The concentration of shallot extract and the duration of soaking affect the weight of tuber per plant, the weight of tuber per plot, the weight of economical tuber per plot, the weight of non-economical tuber per plot and the brix test of fresh tuber. The best results were found in the treatment of shallot extract concentration of 90% and soaking duration of 90 minutes.
Analisis Strategi Pengembangan Usaha Wedang Jahe Instan Jawaru di Kabupaten Garut Rd. Putry Mentari Aeni; Tatang Mulyana; Muhamad Nu’man Adinasa
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 1 (2022)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (582.729 KB)

Abstract

Wedang Jahe Instant Jawaru is a traditional health drink ginger-based produced by UMKM Jawaru. This study aims to identify the company's internal and external factors, and identify the best strategy that can be applied to the development of UMKM Jawaru in Pasirwaru Village, Blubur Limbangan District, Garut Regency. The research method used is a qualitative and quantitative method for 10 key informants. Internal factors include strengths and weaknesses from within the company consisting of management, production and operations, finance, marketing, and human resources, while external factors include opportunities and threats from outside the company consisting of economic, social & cultural, political, policy, legal, technology and competitors. The results showed that the internal factor that became the strength of the UMKM Jawaru was the quality of the product with a score of 0.43, as well as the internal factor that became a weakness was control management with a score of 0.14, while the external factor that became an opportunity was the rapid development of the internet with a score of 0.68, as well as external factors that pose a threat was competition with products that have been around for a long time with a score of 0.24, and there are 8 alternative strategies resulting from the development of the SWOT strategy types that can be applied in UMKM Jawaru.
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).

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