30 research outputs found

    Attributes Of Sorghum Products: "Nasi Bakar and Nasi Bento" Which Affect Consumers among High School

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    Understanding consumer product attributes can provide a competitive assessment, exceptionally high school students as young consumers. This study uses a descriptive qualitative approach to obtain broad and in-depth information related to the research objectives. Collecting data using observation, interview, and documentation techniques. Sources of data in this study were 105 high school students on sorghum products: "Nasi Bakar and Nasi Bento" The results showed that 1) the parameters of taste, color, appearance, packaging, and nutritional content were important attributes; 2) consumers value the hierarchical importance of various food attributes; 3) attributes of sorghum products: "Nasi Bakar and Nasi Bento" that affect high school students as young consumers; 4) attributes of a product play an important role as a medium to convey product value to consumers

    MEMBUKA PASAR PRODUK ENTREPRENEURSHIP BERBASIS SORGUM DI KALANGAN KAUM MUDA TERPELAJAR

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    Developing an entrepreneurial spirit and motivation to produce graduates who can create jobs must be done continuously through an education program, starting from high school to the younger generation of educated people, continuing to tertiary institutions. One of the potential entrepreneurial products is sorghum as an alternative food. The purpose of the activity is to foster an entrepreneurial spirit, increase knowledge about digital-based alternative food sorghum, create the next generation that can increase food diversification based on sorghum, and support the Food National self-reliance. The implementation method begins with preparing sorghum materials and products, materials, and preparation of online activities. Continued implementation, evaluation of activities, reporting, and publication. Participants are students of SMA GIKI 2 Surabaya. The results of the action: participating students understand the concept and development of entrepreneurship in the industrial era 4.0, identify new business development, develop motivation and organize entrepreneurship, and develop sorghum products as alternative food and various entrepreneurial products, business strategies in the industrial era 4.0, business feasibility studies, and can develop entrepreneurial and profitable work plans

    Covid 19 Impact on Food Crop Agriculture in East Java Indonesia

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    Agriculture in Indonesia, one of which is food crop agriculture, food crops are dominated by rice and corn products. Indonesia, which was previously known as the most significant food-producing country in the world, is currently experiencing a shift, where Indonesia's rice production has decreased compared to China. The condition of Indonesia's rice and corn production in the world will have an impact on the status of rice and corn in Indonesia, especially in East Java, East Java is a region that has the potential to produce rice and corn compared to the other area in Indonesia, on the other hand, because of Indonesia's demand for rice and corn large enough. The occurrence of COVID 19 has an impact on all aspects of the world and all sectors, one of which is food crops, how the effects of COVID 19 on food crop agriculture in East Java, the results of the study are the behavior of farmers in East Java relatively no difference before the occurrence of COVID 19 and after COVID 19, farmers still work as usual. Rice supply at the level of the farmer community is still sufficient because farmers have harvested a month in March 2020. In Bangkalan Madura the village government has the  policy to carry out the harvest by renting harvest tools to anticipate COVID 19, while in Gresik and Lamongan areas farmers continue to do the harvest without assistance harvester. The role of advisory counselors is needed by farmers, this is because extension agents can become counselors of the COVID 19 problem in the community during a pandemic like this, and this is in line with research (Adawiyah, Sumardjo, and Mulyani 2018) that farmers' facilitators influence the adoption of new technologies. With the COVID 19 outbreak, the brothers of the farmers returned home because of the culture of going back or also because the factories, shops, restaurants where they work have been close, this is a burden for farmers

    Phytochemical Screening of Sorghum (Sorghum Sp) with Thin Layer Chromatography Method

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    Sorghum is a food plant rich in benefits and has the advantage of being free gluten; it contains antioxidants and has a low glycemic index. The purpose of this research is to determine the content of compounds in sorghum. In the research, the variety of KD 4 sorghum has been used, which was macerated by absolute methanol. Results screening using thin-layer chromatography showed that methanol extract of sorghum contained flavonoid, phenol, triterpenoid, tannin, and saponin compounds, and finally, these compounds will be useful for pharmaceutical products

    Sorghum (Sorghum Bicolor) Entrepreneurship Products: Chemical Quality Analysis

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    Purpose: The study aims to find to determine the effect of the proportion of sorghum flour: glutinous rice flour and types of sugar on the quality of sorghum dodol products Design/methodology/approach: This study used a factorial randomized block design (RAK) with factor (T) the proportion of sorghum flour: glutinous rice flour (T1 = 30:70 and T2 = 40:60 and factor (G) the type of brown sugar (G1 = palm sugar and G2 = palm sugar. While each treatment was repeated three times. Data on yield value, water content, ash content, protein content, fat content, carbohydrate content, and total sugar were analyzed using analysis of variance (ANOVA) and if there was a difference The results will be followed by Duncan's test with a confidence level of 95%. Findings: The results will be followed by Duncan's test with a confidence level of 95%. Research results show that product entrepreneurship dodol sorghum treatment T1G1 (proportion of sorghum flour: glutinous rice flour 30:70 and palm sugar) became the selected treatment with an expected value of 8.75. This treatment had a yield of 88.83%, water content 26.59%, ash content 0.52%, protein content 1.47%, fat content 0.52%, carbohydrate content 70.90% and total sugar 67.53%. Research limitations/implications: This research is specifically for the development of sorghum dodol entrepreneurial products with chemical quality studies Practical implications: The development of sorghum-based entrepreneurship products must continue to be promoted in order to continue to support food security Originality/value:  This paper is original Paper type: Research pape

    PEMBUATAN SELAI SALAK (SALACCA EDULIS REINW) : KAJIAN DARI PENAMBAHAN NATRIUM BENZOAT DAN GULA YANG TEPAT TERHADAP MUTU SELAI SALAK SELAMA PENYIMPANAN

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    This research aimed to define a proper concentration of preservative and sugar added for "selai salak" storage-life. This research used random block design which was containing two factors treatment with three (3) times repeating. First factor was the concentration of preservative (AI = 0%, A2 = 0,05% and A3 = 0,1%). Second factor was concentration of sugar (Bl = 55% and B2 = 75%. It will be analysed at first day and 3(jh day. The parameters would be analysed were water contain and sum micro-organism, also hedonic test. The result showed that the best alternative processing of AIB2 (0% natrium benzoat and 75% sugar) with pay off 21, 91 based on product quality (water contain, sum micro-organism and hedonic test). Key words: 'selai salak', preservative, polyethylene, polypropylene and vacuu

    KARAKTERISASI GULA CAIR BATANG SORGUM (Sorgum sp.)

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    The research aims to obtain the characteristics of sap and liquid sugar stem sorghum, using a randomized block design (RAK) 1 factors, raw materials (P), P1: white stem (KD4) height of 300 m; P2: red stem (Sorghum bicolor) 600 m , P3: red stem (Sorghum bicolor) 900 m. Extraction method refers to the results of research Noerhartati (2012), the best extraction K1P1 (use of lime 1000 ppm: flocculant 1000 ppm). Observations sap and liquid sugars were yield, pH, viscosity, color and turbidity visually and using tools Tintometer Model E, organoleptic parameters of taste, aroma, color, and viscosity, as well as components of liquid sugar. Analysis of data were observation of color, turbidity, and sugar components using descriptive analysis, yield, pH and brix using analysis of variance test followed duncan 5%; organoleptic tests using Friedman test. The results of characteristics of sap and liquid sugar (1) P1, Sap: yield=40%, baggase=59,5%, brix=11,30, pH=4,7; liquid sugar: 60% flavor and aroma score of 5 (most like), 40% color and viscosity score of 4 (like); yield=43,4%, blotong=11,5%, brix=68,30, pH=6,8, the component sugars: glucose=32.125 ppm, fructose=147.541 ppm , sucrose=153.459 ppm, (2) P2: sap= 40,7%, baggase= 59,6%, brix = 14,30, pH=5,1 ; Liquid sugar: the taste and aroma 60% score 5, color and viscosity 40% score 4; yield=44,6%, blotong=11,7%, brix=67,70, pH=6,9 , glucose=31.075 ppm, fructose=290.398 ppm, sucrose=302.455 ppm, (3) P3: sap=40%, baggase=59,5%, brix=14,70, pH=5,1; sugar Liquid: 60% flavor and aroma score of 5, 58,8% color and 40% viscosity score of 4; yield=46,5%, blotong=11,2%, brix=69,30, pH=6,9, glucose=26.200 ppm, fructose=393.443 ppm, sucrose=413.504 ppm.Keywords: characterization, extraction, liquid sugar, sap, stem sorghu

    DAYA SIMPAN GULA SIWALAN KRISTAL DITINJAU DARI JENIS PENGEMAS DAN KONDISI PENGEMASAN

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    This research aimed to defined a proper packaging and a way to pack for 'gula siwalan kristal' storage-life. This research used random block design which was containing two foctors treatment with three (3) times repeating. First factor was the kind of packaging (PI : Polyethylene,P 2 : Polypropylene).Second factor was a way to pack (Vl : packing without vctctntm, V2 : with vocuum). It will be analysed every 5 weeks. The parameters would be analysed were water contain and sum micro-organism os parameter also hedonic test. The result showed that 'gula siwalan kristal' had a lower water contain when it packed by vacuum. Polyetlrylenea ndvacuum (PIV2) could press the amount of micro-organism. Based on hedonic test showed that a kind of packaging and a way to pack did not effect to the colour of 'gula siwalan kristal' but did to pedormance of it for 5, 10 and 15 weeks storages. Key Words : gula siwalan kristal,packaging polyetlrylenpeo, polypropylenaen and vacuu

    Sorghum Sticks (Sorghum bicolor) with Added Protein Source: Dumbo Catfish Meal (Clarias gariepinus)

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    Purpose: The study aims to determine the combination of selected treatments in the proportion of sorghum flour: wheat and the amount of dumbo catfish meal and the financial feasibility of the sorghum stick business. Design/methodology/approach: The study used a Group Randomized Design (RAK) factorial pattern with factor (P) proportion of sorghum flour: wheat (P1 = 25:75, P2 = 50:50, and P3 = 75:25) and factor (K) concentration of dumbo catfish meal (K1 = 20% and K2 = 30%), with three repeats. Observations in the study include analysis of protein, fat, water, ash, total and carbohydrate levels, yield tests, developmental tests, and organoleptic tests, including preferences for colour, aroma, taste, crispness, and texture. Data processing of protein, fat, water, ash, carbohydrate, yield, and growth values is analyzed using fingerprints (ANOVA). If there is a fundamental difference, it will be continued with the Duncan test with a confidence level of 95%. Organoleptic test data uses the Friedman test. Alternative selection is done to determine the selected treatment using the Expected Value method. The Weight test method is carried out to determine the importance of the weight of each parameter. The financial feasibility of the sorghum stick business in this study uses the BEP (Break Even Point), NPV (Net Present Value), IRR (Internal Rate of Return), and PP (Payback Period) methods. Findings: Based on the study's results, the P1K2 treatment (proportion of sorghum flour: wheat flour 40:60 and dumbo catfish flour concentration 30%) became the selected treatment with an expectation value of 8.20. This treatment yields 74.92%, water content 12.59%, ash content 3.65%, protein content 8.99%, fat content 19.49%, carbohydrate content 55.28%, and development power 95.58%. It has a total percentage of liking for colour 96.7%, aroma 94.5%, taste 88.9%, and texture 98.9%. The results of the financial analysis of sorghum sticks are worthy of development, with BEP parameters of 20,623 packs equivalent to IDR 408,294,154.00, NPV of IDR 116,980,531.71, IRR reaching 17.79%, PP 3 years 3 months. Research limitations/implications: This research is specifically for the development of a sorghum stick product entrepreneurial with Added Protein Source: Dumbo Catfish Meal (Clarias gariepinus) Practical implications: The development of sorghum-based entrepreneurship products must continue to be promoted to continue to support food securit

    ANALISIS ORGANOLEPTIK PRODUK PUKIS SORGUM: KAJIAN DARI KONSENTRASI TEPUNG SORGUM (Sorghum, SP) DAN RAGI

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    Tujuan dari penelitian ini adalah untuk menganalisis organoleptik produk pukis sorgum. Sorgum merupakan tumbuhan serealia dengan kandungan gizi cukup tinggi dan tidak kalah dengan tanaman lainnya seperti gandum, beras, jagung dan singkong. Sorgum sangat bermanfaat bagi kondisi pencernaan seseorang mengalami reaksi negatif saat mengonsumsi gluten atau alergi gluten, sehingga sorgum sangat berpotensi untuk dikembangkan menjadi produk pangan. Kelebihan pukis  antara lain produk pukis sorgum belum ada, harga terjangkau dan disukai semua kalangan. Metode dilakukan dengan menggunakan rancangan acak kelompok (RAK), Faktor pertama konsentrasi tepung sorgum (X) yang terdiri 3 level yaitu X1 = 20%, X2 = 30% dan X3 = 40% serta  faktor kedua konsentrasi ragi (Y) yang terdiri 2 level yaitu Y1 = 4 g dan Y2 = 8 g dengan 3 kali ulangan. Pengamatan dilakukan pada parameter uji organoleptik meliputi parameter rasa, parameter aroma, parameter warna dan parameter tekstur. Analisis data uji friedman, tingkat taraf kepercayaan sebesar 5%. Hasil penelitian menunjukkan bahwa penambahan konsentrasi tepung sorgum dan ragi pada pukis sorgum berpengaruh nyata terhadap hasil uji organoleptik (rasa, aroma, warna dan tekstur), didapatkan perlakuan terbaik adalah pada perlakuan X1Y1(20% penambahan konsentrasi tepung sorgum dan ragi 4 g) dengan skor nilai harapan sebesar 100,00. Sehingga pukis sorgum bisa dijadikan sebagai pangan alternatif yang sehat dan free gluten
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