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AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian
Published by Universitas Dehasen Bengkulu
ISSN : 24071315     EISSN : 27221881     DOI : https://doi.org/10.37676/agritepa
Core Subject : Science, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology
Jurnal AGRITEPA scientific periodical publication on Agricultural Food Technology, Agribusiness, Agricultural Socio Economics and Business. Jurnal AGRITEPA is a scientific communication media which is issued by Agribusiness Study Program and Agricultural Food Technology Study Program, Faculty of Agriculture, Universitas Dehasen in collaborations with Asosiasi Jurnal Pertanian Indonesia. Its the contribution to the development of social science and Agricultural Economy in Agribusiness, Agricultural Food Technology field which is divided into the English Language which contains research results, literature review, field cases or concepts in the socio economic field of agriculture and Agricultural Food Technology. Jurnal AGRITEPA, pISSN 26857243 and eISSN 27221881 in a year published twice year. Special editions in English can be issued required. The Jurnal AGRITEPA fits well for researchers and academics who are inheriting the results of research, scientific thought, and other original scientific ideas. Jurnal AGRITEPA publishes research papers, technical papers, conceptual papers, and case study reports. Jurnal AGRITEPA is dedicated to researchers and academics intent on publishing research, scientific thinking, and other original scientific ideas. The article published in the Jurnal AGRITEPA is the authors original work with a broad spectrum of topics covering Agricultural Food Technology, Agricultural and Resources Economics, Agribusiness Management, Rural Sociology, Agrarian Studies, Agribusiness Development, Agricultural Politics and Policies, Natural Resource and Environmental Technology and Management, as well as Agricultural and Rural Extension. Media for information dissemination of research result for lecturer, researcher and practitioner. The article published in the Jurnal AGRITEPA is the authors original work with a broad spectrum of topics. Detailed scopes of articles accepted for submission to Agricultural Food Technology, Agricultural Socio Economics and Agribusiness study involve two approaches, macro and micro approach.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 14 Documents
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Search results for , issue "Vol 1 No 1 (2014)" : 14 Documents clear
PERBANDINGAN SATO IMO DAN TEPUNG TERIGU DALAM PENGOLAHAN MIE SATO IMO DENGAN FORTIVIKASI KLOROFIL Riswan Mulyadi; Andwini Prasetya; Lina Widawati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (241.013 KB) | DOI: 10.37676/agritepa.v1i1.120

Abstract

Sato Imo, or Taro Japanese are tubers which can be processed into food products one of which was noodle. To make the noodles “Sato Imo”, Sato lmo first steamed , smoothing is done , mixing , molding and cooking . The purpose of this study was to determine the effect of comparison Sato lmo and wheat flour in making noodles Sato lmo with the addition of spinach extract on the level of consumer preference parameters based on the color , flavor , and firmness of noodles Sato lmo. The processing is done in the Mie Sato Imo the 3 treatment comparisons Sato Imo and wheat flour : 200 grams : 800 grams , 300 grams : 700 grams , 400 grams : 600 grams. The analysis conducted in this study is the organoleptic analysis. From the results of organoleptic test showed that the noodles Sato lmo most preferred in terms of color parameters , namely the treatment comparison Sato Imo and wheat flour 200 grams : 800gr with a value of 1.81 ( likes ). For a sense of the parameters of the treatment comparison Sato Imo and 400 grams of wheat flour : 600 grams with a value of 2.21 ( likes ) . For the elasticity parameter panelists preferred the noodles with comparison Sato Sato Imo Imo and 400 grams of wheat flour : 600 grams with a value of 2.37 ( likes ). Keywords : Sato Imo , Mie Sato Imo , Organoleptic Test
ANALISIS BREAK EVENT POINT (BEP) SEBAGAI ALAT PERENCANAAN LABA PADA INDUSTRI MINUMAN KESEHATAN ( STUDI KASUS : JAHE INSTAN PUTRI KELURAHAN TIMUR INDAH KOTA BENGKULU ) Romzi -; Jusuf Wahyudi; Yossie Yumiati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (274.816 KB) | DOI: 10.37676/agritepa.v1i1.121

Abstract

Break Event Point (BEP) Analysis or break-even analysis is a technique for studying the relationship of total cost, expected profit and sales volume. Through the break-even point analysis the company's can make a planning profit in order to obtain information about how much sales could be increased or decreased so the company does not lose. The purpose of this study is to investigate how the production and sales of instant ginger princess in order to achieve the BEP and to investigate the use of BEP analysis in relation to the profit planning. This study uses a case study in health instant ginger beverage industry, located in Kelurahan Timur Indah Kota Bengkulu. The study was conducted in August 2012 that used are primary data and secondary data. Primary data taken based on interviews and observations by questionnaire, while secondary data taken based on the study of literature and the internet. Analytical technique used is the analysis of BEP followed by calculation of profit planning using the analysis of cost-volume-profit. Based on the survey results revealed that the health drink industry of ginger instant of Putri in Kelurahan Timur Indah Kota Bengkulu should produce instant ginger at 1,887.37 kg per year to reach the BEP with a sales value of Rp. 94,368,000, - per year. The results of the BEP analysis related to profit planning used Cost- Volume-analysis equation where this health drink industry can be increased from Rp. 31,631,333.33 to Rp. 40,000,000.- by increasing of the sales volume from 2,520 kg per year to 2,683.53 kg. Based on calculations that the instant ginger of Putri is quite profitable with a value gain Rp. 31.631.333,33, - per year. Profit planning can be done by considering the profit margin of safety calculation, where the company was only able to decrease the volume of sales by 29.78% in order not to suffer any loss.Keywords : BEP, profit, Margin of safety 
PENGARUH JENIS TEMPE DAN BAHAN PENGIKAT TERHADAP KARAKTERISTIK NUGGET TEMPE Novi Heridiansyah; Hesti Nur’aini; Darius -
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (222.943 KB) | DOI: 10.37676/agritepa.v1i1.122

Abstract

Nugget is one of the food products made from meat. Compared with nuggets of meat, production costs and materials needed for the processing of tempeh nuggets are much more economical. The purpose of this study was to determine the effect of the type of tempe and binder agents to protein content, texture and organoleptic properties of the product tempe nuggets. The research has done on tempe nuggets with variation treatment of raw material ( soybean tempe and benguk tempe) and variation of binder agent ( wheat flour, tapioca and cornstarch). The analysis in this research is a test protein content, texture and color parameters organileptik, flavor and texture. The analysis showed that the type of binder agent on the tempe nuggets effect on protein content and texture with the best treatment was obtained in the treatment of soybean tempe with wheat (for protein) and benguk tempe with wheat (for texture). Based on the analysis of sensory test, panelists like soybean tempe nuggets treatment and starch with an average value of 3.95 on a scale like (for color), soybean tempe nuggets and wheat with a value of 3.45 was on a scale like (for texture), while for the parameters of taste, there is no real difference.Keywords : tempe, nuggets, binder agent
PENGARUH PENGGUNAAN JENIS BAHAN PENGGUMPAL LATEKS TERHADAP MUTU SIR 20 Ganif Hidayoko; Okta Wulandra
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (263.481 KB) | DOI: 10.37676/agritepa.v1i1.123

Abstract

Indonesia  is  the  number  two  country  's  that  produce  of  natural  rubber  in  the  world  after Thailand. The main drawback of natural rubber when compared to synthetic rubber is in the consistency of its quality. The aim of this research is to determine the effect of coagulant agent : alum, acetic acid and TSP ( Triple Super Phosphate ) on the ash content and the value of plasticity retention index ( PRI ) of SIR 20 ( Standard Indonesian Rubber ). Research conducted two (2 ) stages, namely the stage of processing rubber SIR 20 with latex base material. Clots made with latex coagulant treatment variations, which alum, acetic acid and TSP. Once formed rubber SIR 20, then analyzed ash content and value analysis PRI. The experimental design used was a factorial design experiment with a single factor, namely the type of coagulant consisting of a 20 % solution of TSP, 20 % alum solution and 20 % acetic acid solution with three times repetition of treatment, if there is a real difference, then tested further by DMRT. The results showed that the use of acetic acid coagulant and alum produce rubber SIR 20 with ash content and PRI value that meets  the standards set by SNI 06-1903-2000, whereas  coagulant TSP produce rubber SIR 20 with PRI values that are in accordance with standard, but the ash content above the standards set by the SNI.Keywords : latex, coagulant, SIR 20

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