Kajian Pertumbuhan dan Produksi Varietas Jagung Lokal dan Kacang Hijau dalam Sistem Tumpangsari

The objective of this research was to determine appropriate variety combinations maize and mungbeans in multiple cropping system and the effect on yield, and also to determine Land Equivalency Ratio in the multiple cropping system. The experiment was conducted in Paso Village, Ambon City. A Randomized Block Design was used with two factors The first factor was maize variety consisting of 3 varieties: BISI-2 hybrid (J1), local variety with purple seeds (J2) and local variety with white seeds (J3). The second factor was mungbean variety, consisting of 3 varieties: Murai variety (K1), local variety with red seeds (J2) and local variety with matt seeds (J3). Each treatment had three replicates and 6 monocultures were added as control. Results of the experiment showed that maize variety and mungbeans variety affected significantly on growth and crop yield. BISI-2 maize produced highest seed number per row, 100 seed weight and seed weight per plot, and pod number per plant. J1K1 treatment combination gave highest seed weight per hectare, i.e. 7,63 ton of maize and 0.73 ton/ha of mungbean seeds. There was a significant effect of the interaction on Land Equivalency Ratio, and the highest value (4.07) was found in the treatment combination of J1K

Karakteristik Sifat Fisiko-Kimia dan Fungsional Pati Sagu Ihur (Metroxylon Sylvestre) Dimodifikasi dengan Hidrolisis Asam

.The objective of this study was to characterize modified Ihur sago starch as affected by treatment of acid hydrolysis. A completely randomized experimental non-factorial design was used in this research with four levels of treatments, i.e. native ihur sago starch, HCl concentrations of 1.1 N, 2.2 N, or 3.3 N, subsequently. Physical properties such as color, swelling power, solubility, and paste clarity were measured in this research. Moisture, ash, and amylose content were determined as chemical properties, while the resistant starch (RS) content was determined for its functional properties. Results showed that starch treated with acid hydrolysis caused changes to physical properties in comparison with native starch. These included higher (80.93–81.89) degree of whiteness (L*) than native starch (80.29), lower redness (a*) and yellowness (b*) than native (8.26 and 18.24) having the value of 5.13–6.34, and 13.21–15.39, respectively. Acid hydrolysis not only caused a decrease in swelling power (43.88–50.56%), but also an increase in solubility (8.92–12.34%) and paste clarity (74.70–77.73% T) compared to native starch. Higher moisture and ash content having the value of 8.72–15.01% and 0.22–0.37%, correspondingly but lower amylose (18.29–27.22%) and RS content were obtained by acid hydrolysis starch in contrast to native starch. The modified starch has improved heat stability with smaller breakdown viscosity, and setback viscosity less than native starch, and is easily to gelatinize. ABSTRAKPenelitian ini bertujuan untuk mengkarakteristik pati sagu ihur alami (PSIA) yang dimodifikasi dengan perlakuan hidrolisis asam. Rancangan yang digunakan yaitu rancangan acak lengkap non-faktorial dengan empat taraf perlakuan yaitu PSIA, hidrolisis asam (PSIHA) menggunakan HCl 1,1 N, 2,2 N, atau 3,3 N. Parameter yang diukur meliputi karakteristik fisik antara lain warna, kemampuan menggelembung, daya larut, kejernihan pasta, dan sifat amilografi. Karakteristik kimia meliputi kadar air, kadar abu, dan amilosa sedangkan karakteristik fungsional yaitu kadar pati resistan (RS). Hasil penelitian menunjukan bahwa perlakuan hidrolisis asam menyebabkan perubahan terhadap sifat fisik warna pati dimana nilai kecerahan (L*) pati hidrolisis asam (80,93–81,89) lebih tinggi dibandingkan PSIA (80,29). Sebaliknya nilai kemerahan (a*) dan kekuningan (b*) PSIHA (5,13–6,34 dan 13,21–15,39) lebih rendah dibandingkan PSIA (8,62 dan 18,24). Perlakuan asam juga menyebabkan kemampuan menggelembung PSIHA (43,88–50,65%) mengalami penurunan dibandingkan PSIA, tetapi meningkatkan daya larut (8,92–12,34%) dan kejernihan pasta (74,70–77,73% T). Untuk sifat kimia, kadar air pati sagu hidrolisis asam (8,72–15,01%) dan kadar abu (0,22–0,37%) relatif lebih tinggi dibandingkan pati alaminya, namun perlakuan asam menurunkan kadar amilosa (18,29–27,22%) dan kadar RS (0,06–0,37%). PSIHA memiliki kestabilan yang lebih baik selama pemanasan dengan breakdown viscosity yang lebih kecil dibandingkan dengan PSIA, serta kecenderungan teretrogradasi lebih rendah, yaitu ditunjukkan nilai setback viscosity yang rendah, dan lebih mudah mengalami gelatinisasi

ANALISIS KEWIRAUSAHAAN AGROINDUSTRI PANGAN LOKAL SAGU

Research aims to study the characteristics of sago local food agro-industries, analyze the factors that influence entrepreneurs’ characters, and analyze the effects of entrepreneurs’ characters on the management, institutional system, and the performance of agro-industries. The research focus is on local food agroindustrial of sago. While the subject of research is entrepreneurs  the processing of food products of local as key businessman in the development of business. The total population of the local sago food product entrepreneurs is 240 people. Sampling using Slovin formula (n = N / (1 + N e²) = 240 / (1 + 240 x 0,05²) = 150). Data analysis is done qualitatively and quantitatively. Qualitative analysis to describe entrepreneur character, while quantitative analysis to analyze factors influencing entrepreneurial character and influence of entrepreneur character to management, institute and performance of local food agroindustry sago. The research result shows that the characteristics of the entrepreneurs include: possessing high motivation to satisfy life necessaries; future-oriented; having good leadership skills; having a wide business network; facing the changes responsively and creatively. The index value of the five characteristics varies, ranging from 60-75 percent. The entrepreneurs’ characteristics on average category include good leadership skills, facing the changes responsively and creatively. These two characteristics still need to be improved by the businessmen in order to create better characters. Meanwhile, the highly-categorized characteristics are retained or even further improved. The SEM analysis result shows that economical and physical factors affect the entrepreneurs’ characters, whereas social factor does not give any effect. Besides, the result as well indicates that the entrepreneurs’ characters significantly influence the management, the institutional, and the performance of agro-industries. This is important to build entrepreneurial spirit in order to develop sago local food industries

Karakterisasi Edible Film Pati Sagu Alami dan Termodifikasi

This research was conducted to use native sago starch (PSA), hydroxypropyl sago starch (PSHP, molar substitutions (MS) 0.058) and hydroxypropyl-acetyl sago starch (PSHP-AS MS 0.058; degree of substitutions (DS) 0.061) as basic materials for edible film, prepared with 3, 4 and 5% w/v. Edible film solution was prepared at 70oC for 30 min with glycerol (0.5% w/v) addition as plasticizer, and then dried-up using oven at 40oC. Analysis was conducted for physical characteristics of edible films including film thickness, elongation, tensile strength, water vapor transmission rate (WVTR), and solubility. Sago starch film produced by PSA, PSHP (MS 0.058) and PSHP-AS (MS 0.058-DS 0.061) showed different characteristics compared to PSA, including thickness, tensile strength, elongation, and WVTR of the films. The best edible film produced by PSHP‑AS (5%, w/v) with lowered WVTR was 11.27 g H2O/m2 h, its thickness was about 0.085 mm, tensile strength was 13.91 MPa, elongation was 0.32% and solubility was 90,595%