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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 18 Documents
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Search results for , issue "Vol 10 No 1 (2023)" : 18 Documents clear
Factors Affecting The Purchase Of Vegetables At The Online Store "Kupesan" Tiarma Tiarma; Yossie Yumiati; Ana Nurmalia
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 1 (2023)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i1.3484

Abstract

Advances in science and technology in agriculture have brought changes in buying and selling transactions of fresh agricultural products such as vegetables. This change encourages the lifestyle of people who want everything practical and the emergence of online stores, Kupesan is the first online store in Bengkulu City that already has an application. Therefore, the purpose of this study was to determine the factors that influence purchasing decisions for vegetables at the online shop "Kupesan". Data collection methods were carried out by surveys, interviews and distributing questionnaires via google form. A sample of 67 people using purposive sampling, namely individuals who may be respondents are people who have purchased vegetable commodities more than once at the online shop "Kupesan". Data analysis using multiple linear regression with the help of SPSS software. The results of this study indicate that the factors of trust and product quality that influence purchasing decisions for vegetables at the online store Kupesan. While the factors of price, convenience and service do not affect the decision to purchase vegetables at the online store Kupesan.
Growth And Production Of Porang (Amorphophallus Muelleri Blume) Plant Due To Sunlight Intensity And Different Plant Media Formulation Mita Lestari; Susi Handayani; Edi Susilo; Hesti Pujiwati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 1 (2023)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i1.3557

Abstract

The porang plant is a tuber-producing plant developed because it can increase farmers' income. Sunlight intensity and the growing environment are essential factors that affect the growth and yield of porang plants. The research aims to get the best shade, planting media formulation, and their interaction for the development and outcome of porang plants. This study applied a randomized group design with the factorial pattern. The first factor is 50%, 70%, and 90% shade. The second factor of planting media formulation is soil or control (100%), soil (50%) + rice husk (16.7%) + coffee husk (16.7%) + manure (16.7%), soil (33.3%) + rice husk (33.3%) + waste (33.3%), soil (66.7%) + coffee husk (16.7%) + rice husk 16.7%). The results showed that 90% shading and planting media formulation of soil (33.3%) + rice husk (33.3%) + manure (33.3%) produced the highest growth (plant height, number of leaves, stem diameter) and porang yield (tuber weight).
Effect of Various Methods of Processing Curly Red Chilli (Capsicum annum L.) on the Physicochemical and Organoleptic Characteristics of Coconut Nira Soy Sauce Muhammad Rizky Ramanda; Alexandra T. Putri; Amalia Wahyuningtyas
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 1 (2023)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i1.3569

Abstract

Soy sauce is a liquid product derived from fermented soybeans or soybean meal plus sugar with or without the addition of other food ingredients. Soy sauce is usually made from soybeans, but apart from soybeans, soy sauce can be made with coconut sap. Previously, research on coconut sap soy sauce had been conducted, but the results showed that the panelists' preference for coconut sap soy sauce was still low. In this study, the addition of curly red chili with various processing methods and spices was thought to increase the panelists' preference for coconut sap soy sauce. This study aimed to examine the physicochemical and organoleptic characteristics of coconut sap soy sauce with the addition of curly red chili with four processing methods. The chili processing methods used were coarsely ground chilies, finely ground chilies, dried chili powder, and chili extracts. The research stages include the process of making coconut sap soy sauce, organoleptic tests, viscosity tests, acidity tests (pH), and sucrose tests. ANOVA (Analysis of Variance) and SPSS applications were used to analyze the test data. If significant results are obtained, the analysis is continued with Duncan's Multiple Range Test (DMRT) with a significance level of 5%. Based on the test results, the addition of various chili processing methods significantly affected the degree of acidity (pH), viscosity, sucrose content, hedonic color, hedonic viscosity, and hedonic spiciness. However, the effect is not significant on the hedonic aroma. The coconut sap soy sauce with chili extract obtained the highest score for the ranking test assessment.
Role Of Integrated Crop Management Field Schools In Increasing Rice Production Results Lina Asnamawati; Timbul Rasoki; Is Eka Herawati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 1 (2023)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i1.3587

Abstract

Field School - Integrated Crop Management (SL-PTT) is a form of school where the entire teaching and learning process is carried out in the field, which is carried out on the land of PTT participating farmers in an effort to increase national rice production. This SL-PTT guide is the result of discussions with the Directorate General of Food Crops and the Agricultural HR Development Agency. So it is very interesting to examine (a) the role of integrated crop management field schools in increasing rice production. Respondents for this study were selected purposively, namely 1 extension worker and 4 heads of farmer groups. The research results show 1. The influence of adult education methods (andragogy) on farmers in SLPTT activities, namely the learning process in SL-PTT starts with activities which then provide personal experiences, express these experiences, analyze problems that occur, and conclude the results of activities. Every learner is encouraged to be able to observe reality, express experiences and ideas, analyze facts, make decisions, and carry out activities together. The role of SLPTT is to increase knowledge and skills in recognizing potential, preparing farming plans, overcoming problems, making decisions, and applying technology that is appropriate to local resource conditions in a synergistic and environmentally sound manner, so that farming becomes efficient, highly productive and sustainable.ACT Keywords: Role, Integrated Crop Management Field School, Rice Production Results
Factors Affecting The Learning Process In Extension In Kepahiang District Timbul Rasoki; Lina Asnamawati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 1 (2023)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i1.3588

Abstract

Indonesia's coffee consumption over the last five years has shown an increase that is consistent with the current average estimate of coffee consumption per capita in Indonesia at around 1.11 kg/capita/year. Exports in the form of beans (green beans and roasts) decreased, on the other hand exports in the form of powder, instant coffee, and coffee drinks continued to increase, except for instant coffee in 2019 which suddenly declined. The stock of coffee beans in Indonesia in the last 5 years has decreased. Coffee imports by Indonesia over the last 5 years have continued to increase, except in the form of roasted beans which have decreased slightly. The stock of coffee beans in Indonesia for the last 5 years has continued to decline. Seeing this phenomenon, researchers are interested in factors that influence the learning process in counseling in Kepahyang Regency. Determination of respondents using the method of arikunto 10% of the total population, then obtained as many as 496 respondents who will be selected randomly. Analysis of research data using path equations, while data processing uses AMOS 22 software. The results show that the variables that have a significant influence on farmers' perceptions of the learning process in extension are; X2 (Farming experience), X4 (Farmers' participation in community institutions), X5 (Access to information), X7 (Farmers' perceptions of government policies). Keywords; Factors, Learning, Counseling, Coffee Farmers
Analysis Of Attitudes Towards Local Food Products Of Rejang Culture In Central Bengkulu Regency Sri Ekanengsih; Herri Fariadi; Rika Dwi Yulihartika
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 1 (2023)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i1.3784

Abstract

Local food products receive less attention by the people in Pondok Kelapa District and without realizing it the position of local food products is increasingly marginalized and rarely found at this time. This is marked by the growing development of modern culinary sellers and modern retailers such as Indomaret and Alfamart in all corners of Bengkulu Province. The purpose of this study is to identify the types of local food products of Rejang culture, to find out the attitude of the people towards the local food products of Rejang culture, to find out the level of community’s knowledge of the local food products of Rejang culture in Central Bengkulu Regency. The research method used is a qualitative method using domain analysis and descriptive analysis. Data collected through questionnaires, tabulated using Microsoft Excel to give a score according to the system applied. The results showed that there were 18 identified types of local food for Rejang tribe which were classified into 3 categories, namely side dishes (4 types), pelampun food (snacks) (8 types) and drinks (6 types). The community's attitude towards the local food of Rejang tribe in Central Bengkulu Regency is categorized as very good or very like it. The community's knowledge of the local food of Rejang tribe in Central Bengkulu Regency, on average, is in the medium or good category.
Lemea, The Rejang Tribe'S Traditional Food Made From Fermented Bamboo Shoots (Review) Rozi Satria Utama; Prima Yaumil Fajri; Agustina Agustina; Jerry Antonio
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 1 (2023)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i1.3836

Abstract

Lemea is a traditional food made from fermented chopped bamboo shoots and fish. It is a traditional food of the Rejang tribe in Bengkulu, Sumatera. Lemea is not eaten raw due to its strong flavor and aroma, but rather cooked with simple spices and served with fish or shrimp. It is commonly cooked in a spicy sambal lemea and served as a dish with rice. This review aims to spread information about lemea and its various studies. Several researchers have altered the lemea production process to improve product quality, such as blanching raw materials, fish raw materials, and fermentation containers. The fermentation of lemea is spontaneous fermentation. Lactobacillus plantarum C410L1 and Lactobacillus rossiae LS6 have been identified as lactic acid bacteria from lemea. These bacterial isolates have potential as probiotics because of their good resistance to pH, temperature, and salt concentration.
Acceptability Of Cookies From Lowe Banana Flour With Wheat Flour Ramadhani Chaniago; Ainul Rizal; Dinda Vira Sastra; Citra Romi Kotesa; Dewi Ambarwati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 1 (2023)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i1.3868

Abstract

Utilizing lowe bananas (Musa acuminata) to make flour presents an opportunity to develop more varied processed food products. In this instance, food preparations can be made by combining banana flour with other ingredients. Making cookies is one of the preparations that can be done. We wanted to know if the panelists would accept cookies made with low-fat banana flour and wheat in order to assess its potential. Usage of nearby food fixings as a substitute for wheat flour should be possible by making treats utilizing a combination of banana flour. On the decadent scale, organoleptic tests on 25 specialists delivered the most favored variety, taste, fragrance, and surface of treats in treatment C, to be specific treats made with 50% lowe banana flour and 50 percent flour.

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