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Jurnal BisTek Pertanian : Agribisnis dan Teknologi Hasil Pertanian
Published by Universitas Katolik Widya Karya Malang
ISSN : 24771864     EISSN : 27214699     DOI : 10.37832
Core Subject : Economy, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Social Sciences
Sistem Agribisnis, Manajemen Agribisnis, Pembiayaan Agribisnis, Manajemen Produksi, Manajemen Pemasaran, Rantai Pasok, Ekonomi Pertanian, Ekonomi Sumberdaya Alam dan Lingkungan, Sosiologi dan Komunikasi Pertanian, Kebijakan Pertanian dan Pangan, Mikrobiologi Pangan, Kimia dan Gizi Pangan, Bioteknologi Pangan, Rekayasa Teknologi Pangan dan Hasil Pertanian, serta Industri Pangan
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 71 Documents
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KEPUTUSAN PEMBELIAN KONSUMEN SAYURAN DI MINI MARKET SAWOJAJAR Johanes Pungky Dwi Haryanto; Maria Puri Nurani; Stephania Glorie Sunarti Nimanuho
BiSTeK Pertanian Vol 7 No 2 (2020): Desember: Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v7i2.34

Abstract

KEPUTUSAN PEMBELIAN KONSUMEN SAYURAN DI MINI MARKET SAWOJAJAR KEPUTUSAN PEMBELIAN KONSUMEN SAYURAN DI MINI MARKET SAWOJAJAR
STUDI STABILITAS ANTIOKSIDAN TERHADAP LAMA PENYIMPANAN UBI JALAR UNGU (Ipomoea batatas Var.Ayamurasaki) TERENKAPSULASI handini handini; Elizabeth Elizabeth; Jefrianus Antonius Jawa Ghoe
BiSTeK Pertanian Vol 7 No 2 (2020): Desember: Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v7i2.35

Abstract

STUDI STABILITAS ANTIOKSIDAN TERHADAP LAMA PENYIMPANAN UBI JALAR UNGU (Ipomoea batatas Var.Ayamurasaki) TERENKAPSULASI
PENGARUH PERLAKUAN SPRAY DRYING TERHADAP EKSTRAK ANTOSIANIN UBI JALAR UNGU (Ipomoea batatas Var.Ayamurasaki) AMK Kukuk Yudiono; Hendrikus Nendra Prasetya; Alfonsus Rodriques Tampung
BiSTeK Pertanian Vol 7 No 2 (2020): Desember: Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v7i2.36

Abstract

PENGARUH PERLAKUAN SPRAY DRYING TERHADAP EKSTRAK ANTOSIANIN UBI JALAR UNGU (Ipomoea batatas Var.Ayamurasaki) PENGARUH PERLAKUAN SPRAY DRYING TERHADAP EKSTRAK ANTOSIANIN UBI JALAR UNGU (Ipomoea batatas Var.Ayamurasaki)
KEPUTUSAN PETANI DALAM USAHATANI APEL Maria Puri Nurani; Lisa Kurniawati; Meylia Noviani
BiSTeK Pertanian Vol 7 No 2 (2020): Desember: Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v7i2.37

Abstract

KEPUTUSAN PETANI DALAM USAHATANI APEL KEPUTUSAN PETANI DALAM USAHATANI APEL
FAKTOR FAKTOR PRODUKSI JAGUNG (Zea mays L.) DI DESA PAGAK, KECAMATAN PAGAK, KABUPATEN MALANG Sari Perwita R Ignatia; Lisa Kurniawati; natia, Lisa kurniawati, Edison
BiSTeK Pertanian Vol 7 No 2 (2020): Desember: Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v7i2.38

Abstract

FAKTOR FAKTOR PRODUKSI JAGUNG (Zea mays L.) DI DESA PAGAK, KECAMATAN PAGAK, KABUPATEN MALANG FAKTOR FAKTOR PRODUKSI JAGUNG (Zea mays L.) DI DESA PAGAK, KECAMATAN PAGAK, KABUPATEN MALANG
PENGARUH JENIS RAGI DAN LAMA FERMENTASI TERHADAP KUALITAS MOSPOF (Modified Sweet Potato Flour) Sri Susilowati; Edy Rujita; Emerinsia Susana Olo
BiSTeK Pertanian Vol 7 No 2 (2020): Desember: Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v7i2.39

Abstract

PENGARUH JENIS RAGI DAN LAMA FERMENTASI TERHADAP KUALITAS MOSPOF (Modified Sweet Potato Flour) PENGARUH JENIS RAGI DAN LAMA FERMENTASI TERHADAP KUALITAS MOSPOF (Modified Sweet Potato Flour)
Manajemen Produksi Usaha Rengginang Singkong Di Desa Sumbertempur Kecamatan Wonosari Kabupaten Malang Robertus Harefa
BiSTeK Pertanian Vol 9 No 1 (2022): Juni : Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v9i1.40

Abstract

The development of food processing industry in Indonesia supported by agricultural natural resources, capable of producing various processed products that can be created and developed from local or regional natural resources. Currently in some Asian countries many food products are lifted from local food types and processed traditionally. Home industry companies are small companies run by families or small groups such as home industries. As time goes on in the business world make companies to start thinking about quality business concepts. Business concepts will be of quality when management is well executed in line with changes in decision-making undertaken by the company, especially in companies engaged in household-scale industries. The formulation of the problems are: the production management cassava chips business in the group of farm women Budi Makmur already arranged well,? How is the implementation of production management function of cassava chips business in group of farmer farmer of Budi Makmur at Sumbertempur Village of Wonosari District of Malang Regency. The Respondent shown in this study were all members of the Budi Makmur farmer group as actors producing cassava chips.
Pengaruh Suhu Vacuum Drying Terhadap Sifat Fisiko Kimia Antosianin Ubi Jalar Ungu (Ipomoea batatas var. Ayamurasaki) Yang Dienkapsulasi Dengan Maltodekstrin Arnoldus Alvin Adra Manao
BiSTeK Pertanian Vol 8 No 1 (2021): Juni : Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v8i1.41

Abstract

. Indonesia's natural resource potential makes it a fertile country with a wide variety of flora and fauna. One of the most widely produced food crop commodities in Indonesia is sweet potato. Sweet potato (Ipomoea batatas L.) is an important food source and has the potential to be used as feed and industrial raw materials. Extraction is a separation process based on differences in material solubility. The extraction process has the main parts, namely the solvent and the main ingredient. Extraction of anthocyanins from purple sweet potato tissue was carried out by maceration with 96% ethanol. The results of the extraction are then encapsulated using maltodextrin. After that it is dried in a vacuum dryer.
Pengaruh Jenis Warna Umbi Ubi Jalar (Ipomea Batatas L.) Dan Lama Pengukusan Terhadap Karakteristik Kimia Dan Fisik Mie Kering Maria Goreti Wahyuni
BiSTeK Pertanian Vol 9 No 1 (2022): Juni : Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v9i1.42

Abstract

Dry noodles are dried food products made from wheat flour with the addition of other foods and food additives which are allowed to be in the form of typical noodles. The high increase in consumption and demand for noodles will simultaneously increase the volume of wheat imports. Excessive consumption of wheat flour will have an allergic effect for celiac sufferers. Sweet potato pasta as a local food can be used to reduce on imported flour and provide health effects as an antioxidant for people with diabetes mellitus. The difference in sweet potato color can affect the physicochemical and functional characteristics of sweet potatoes. In the steaming process, starch gelatinization and gluten coagulation occur so that the occurrence of dehydration of water from gluten will cause noodle elasticity. Steaming needs to be considered to form a cohesive and fairly elastic dough period.
Pikel Jahe (Zingiber officinalle Rosc) Diproduksi Dengan Konsentrasi Gula Dan Garam Berbeda Yodiman Ndruru
BiSTeK Pertanian Vol 8 No 1 (2021): Juni : Jurnal BisTek Pertanian
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/bistek.v8i1.43

Abstract

Ginger (Zingiber officinale Rosc.) is an important commodity in medicinal plant entrepreneurs in Indonesia as well as processed food ingredients such as ginger pikel which is one of the preserved ginger which is processed by a fermentation process. This product is obtained from the fermentation of lactic acid bacteria found on the surface of ginger rhizome and its growth is stimulated by a solution of sugar and salt (NaCl). Lactic acid bacteria (LAB) are gram-positive bacteria that do not have cytochromes, prefer anaerobic conditions, are acid-fast and are fermentative. The selected ginger pickles were fermented ginger with a concentration of 2% granulated sugar and 10% salt (NaCl) for 7 days with a pH value of 4.57, 0.52% total acid and TPC BAL 4.63 CFU/ml x 106 . Based on the results of analysis with 16SrRNA and calculation of kinship or similarity of Lactic Acid Bacteria with phylogenic trees, it was identified the types of Lactobacillus plantarum strain BM4 and Lactobacillus sp. 20(2010).

Page 4 of 8 | Total Record : 71

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