Pub Date : 2023-04-08DOI: 10.17969/jimfp.v8i1.23013
Isra Miradja
The purpose of this study was to analyze the success of the artificial insemination (AI) program in local cattle in Kuala District, Langkat, Sumatera Utara Province. It was conducted in five villages: Bekiung, Beruam, Blankahan, Lau Kersik dan Raja Tengah. The survey method was employed in this study. The respondents were selected by using purposive sampling method. There were 41 breeders and 3 inseminators included as the respondents. To be involved in the study, the breeders had to meet certain criteria, such as having an experience of breeding local cows, at least twice using the AI system. As for the inseminators, they were required to have a permit from the Langkat Livestock Service. The results showed that the conception rate (CR) was 71.88%; the service per conception (S/C) was 1.2; the calving interval (CI) was 12.6 months, and the calving rate (CvR) was 96,66%. This study concluded that the implementation of the artificial insemination program in Kuala, Langkat, has been running effectively.
{"title":"Evaluation Succes Of Program Artificial Insemination On Local Cattle Female In Kuala District Sumatera Utara Province","authors":"Isra Miradja","doi":"10.17969/jimfp.v8i1.23013","DOIUrl":"https://doi.org/10.17969/jimfp.v8i1.23013","url":null,"abstract":"The purpose of this study was to analyze the success of the artificial insemination (AI) program in local cattle in Kuala District, Langkat, Sumatera Utara Province. It was conducted in five villages: Bekiung, Beruam, Blankahan, Lau Kersik dan Raja Tengah. The survey method was employed in this study. The respondents were selected by using purposive sampling method. There were 41 breeders and 3 inseminators included as the respondents. To be involved in the study, the breeders had to meet certain criteria, such as having an experience of breeding local cows, at least twice using the AI system. As for the inseminators, they were required to have a permit from the Langkat Livestock Service. The results showed that the conception rate (CR) was 71.88%; the service per conception (S/C) was 1.2; the calving interval (CI) was 12.6 months, and the calving rate (CvR) was 96,66%. This study concluded that the implementation of the artificial insemination program in Kuala, Langkat, has been running effectively.","PeriodicalId":17799,"journal":{"name":"Jurnal Ilmiah Mahasiswa Pertanian","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91263454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstrak. Kerupuk merupakan olahan yang terbuat dari adonan yang berbahan dasar pati. Kerupuk daging sapi merupakan salah satu jenis kerupuk yang bahan dasarnya menggunakan tepung tapioka. Namun salah satu kelemahan kerupuk adalah memiliki nilai gizi yang kurang baik dikarenakan proses pembuatannya yang dapat menurunkan nilai gizi, sehingga perlu adanya upaya untuk memenuhi kebutuhan gizi konsumen dengan cara diversifikasi dengan penambahan ekstrak daun kelor. Penelitian ini menggunakan Rancagan Acak Lengkap (RAL) non faktorial dengan jumlah 4 perlakuan dan 6 ulangan. Perlakuan pada rancangan ini terdiri dari P0 : Tepung Tapioka 100 g + Daging Sapi 100 g + 50 ml, P1 : Tepung Tapioka 100 g + Daging Sapi 100 g + Ekstrak Daun Kelor 30% (15ml) + Air 35 ml, P2 : Tepung Tapioka 100 g + Daging Sapi 100 g + Ekstrak Daun Kelor 40% (20ml) + Air 30 ml, P3 : Tepung Tapioka 100 g + Daging Sapi 100 g + Ekstrak Daun Kelor 50% (25ml) + Air 25 ml. Hasil analisis sidik ragam menunjukkan bahwa penambahan ekstrak daun kelor tidak berpengaruh nyata (P0.05) terhadap kadar lemak dan daya ikat air (DIA) kerupuk daging sapi. Dapat disimpulkan bahwa penambahan ekstrak daun kelor dengan persentase yang berbeda tidak berpengaruh terhadap daya ikat air dan kadar lemak kerupuk daging sapi.Effect of Using Moringa (Moringa oleifera) Leaf Extract with Different Percentages on Water Holding Capacity and Fat Content of Beef CrackersAbstract. Crackers are preparations made from starch-based dough. Beef crackers are a type of crackers whose basic ingredients are tapioca flour. However, one of the weaknesses of crackers is that they have poor nutritional value due to the manufacturing process which can reduce nutritional value, so efforts are needed to meet consumer nutritional needs by diversifying with the addition of Moringa leaf extract. This study used a non-factorial Completely Randomized Design (CRD) with a total of 4 treatments and 6 replications. The treatment in this design consisted of P0 : Tapioca Flour 100 g + Beef 100 g + 50 ml, P1 : Tapioca Flour 100 g + Beef 100 g + Moringa Leaf Extract 30% (15 ml) + Water 35 ml, P2 : Tapioca Flour 100 g + Beef 100 g + Moringa Leaf Extract 40% (20ml) + Water 30 ml, P3 : Tapioca Starch 100 g + Beef 100 g + Moringa Leaf Extract 50% (25ml) + Water 25 ml. The results of analysis of variance showed that the addition of moringa leaf extract had no significant effect (P0.05) on the fat content and water holding capacity (DIA) of beef crackers. This means that the addition of moringa leaf extract in different proportions has no effect on the water holding capacity and fat content of beef crackers.
抽象。饼干是由淀粉制成的面团加工而成。牛肉饼干是一种以木薯淀粉为基础的饼干。然而，饼干的一个弱点是其生产过程会降低其营养价值，因此需要努力通过添加牛油提取物来满足消费者的营养需求。本研究采用四种治疗方法和六种申命记的全部随机兰卡根(拉尔)非因素。这个设计上由P0待遇:木薯面粉100克牛肉100克+ + 50毫升,P1:木薯面粉100克牛肉100克罗尔30% (15ml)叶提取物+水+ 35毫升,P2:木薯面粉100克牛肉100克罗尔40% (20ml)叶提取物+ 30毫升水,P3:木薯粉100 g +牛肉提取物100 g + 30升升水25毫升可以得出结论，加入不同比例的蛋白酶提取物不会影响水的结缔力和碎牛肉的脂肪水平。使用Moringa，以一种与水持式持式和养牛法的肥结果为例。饼干是建立在地基上的。牛肉条是饼干的一种，基本的味道是木薯粉。However，其中一种裂缝的弱点是它们缺乏营养价值，因此需要满足可减少的营养需求，与Moringa leaf extract的补充分散需求。这项研究用的是一个完全没有预算的设计，总共有4个试验和6个复制品。P0之治疗在这个设计consisted:木薯面粉100克牛肉100克+ 50毫升,P1:木薯面粉100克牛肉100克+ Moringa叶Extract + 30%(15毫升)水35毫升,P2:木薯面粉100克牛肉100克+ Moringa叶Extract 40% (20ml) +水30毫升,P3:但oca Starch 100 g +牛肉100 g + Moringa Leaf Extract 50% (25ml)水25毫升这意味着以不同比例的方式对持有持久性和咸牛肉条的加法没有影响。
{"title":"Pengaruh Penggunaan Ekstrak Daun Kelor (Moringa oleifera) Dengan Persentase Berbeda Terhadap Daya Ikat Air Dan Kadar Lemak Kerupuk Daging Sapi","authors":"Fahdliansyah Fahdliansyah, Yurliasni Yurliasni, Cut Aida Fitri","doi":"10.17969/jimfp.v8i1.23147","DOIUrl":"https://doi.org/10.17969/jimfp.v8i1.23147","url":null,"abstract":"Abstrak. Kerupuk merupakan olahan yang terbuat dari adonan yang berbahan dasar pati. Kerupuk daging sapi merupakan salah satu jenis kerupuk yang bahan dasarnya menggunakan tepung tapioka. Namun salah satu kelemahan kerupuk adalah memiliki nilai gizi yang kurang baik dikarenakan proses pembuatannya yang dapat menurunkan nilai gizi, sehingga perlu adanya upaya untuk memenuhi kebutuhan gizi konsumen dengan cara diversifikasi dengan penambahan ekstrak daun kelor. Penelitian ini menggunakan Rancagan Acak Lengkap (RAL) non faktorial dengan jumlah 4 perlakuan dan 6 ulangan. Perlakuan pada rancangan ini terdiri dari P0 : Tepung Tapioka 100 g + Daging Sapi 100 g + 50 ml, P1 : Tepung Tapioka 100 g + Daging Sapi 100 g + Ekstrak Daun Kelor 30% (15ml) + Air 35 ml, P2 : Tepung Tapioka 100 g + Daging Sapi 100 g + Ekstrak Daun Kelor 40% (20ml) + Air 30 ml, P3 : Tepung Tapioka 100 g + Daging Sapi 100 g + Ekstrak Daun Kelor 50% (25ml) + Air 25 ml. Hasil analisis sidik ragam menunjukkan bahwa penambahan ekstrak daun kelor tidak berpengaruh nyata (P0.05) terhadap kadar lemak dan daya ikat air (DIA) kerupuk daging sapi. Dapat disimpulkan bahwa penambahan ekstrak daun kelor dengan persentase yang berbeda tidak berpengaruh terhadap daya ikat air dan kadar lemak kerupuk daging sapi.Effect of Using Moringa (Moringa oleifera) Leaf Extract with Different Percentages on Water Holding Capacity and Fat Content of Beef CrackersAbstract. Crackers are preparations made from starch-based dough. Beef crackers are a type of crackers whose basic ingredients are tapioca flour. However, one of the weaknesses of crackers is that they have poor nutritional value due to the manufacturing process which can reduce nutritional value, so efforts are needed to meet consumer nutritional needs by diversifying with the addition of Moringa leaf extract. This study used a non-factorial Completely Randomized Design (CRD) with a total of 4 treatments and 6 replications. The treatment in this design consisted of P0 : Tapioca Flour 100 g + Beef 100 g + 50 ml, P1 : Tapioca Flour 100 g + Beef 100 g + Moringa Leaf Extract 30% (15 ml) + Water 35 ml, P2 : Tapioca Flour 100 g + Beef 100 g + Moringa Leaf Extract 40% (20ml) + Water 30 ml, P3 : Tapioca Starch 100 g + Beef 100 g + Moringa Leaf Extract 50% (25ml) + Water 25 ml. The results of analysis of variance showed that the addition of moringa leaf extract had no significant effect (P0.05) on the fat content and water holding capacity (DIA) of beef crackers. This means that the addition of moringa leaf extract in different proportions has no effect on the water holding capacity and fat content of beef crackers. ","PeriodicalId":17799,"journal":{"name":"Jurnal Ilmiah Mahasiswa Pertanian","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91281885","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-08DOI: 10.17969/jimfp.v8i1.23163
M. Mujiburrahman
Penelitian ini bertujuan untuk melihat pengaruh penambahan pegagan terhadap kualitas sosis yang terdiri atas kadar air, kadar protein, kadar abu, kadar karbohidrat. Penelitian menggunakan rancangan acak lengkap (RAL) yang terdiri dari 4 (empat) perlakuan yaitu P0 = tanpa penambahan ekstrak pegagan (0%), P1 = penambahan ekstrak pegagan (5%), P2 = penambahan ekstrak pegagan (10%), dan P3 = penambahan ekstrak pegagan (15%). Parameter kualitas yang diamati adalah kadar air, kadar abu, kadar protein, dan kadar karbohidrat. Data yang diperoleh dianalisis menggunakan ANOVA (Analysis of Variance), dan jika terdapat perbedaan antar perlakuan dilakukan Uji Lanjut Berganda Duncan. Penambahan esktrak pegagan pada sosis daging sapi tidak berpengaruh terhadap nilai kadar abu, protein dan karbohidrat, namun berpengaruh nyata (P0,05) terhadap nilai kadar air, dengan nilai terbaik terdapat pada P2 (penambahan ekstrak pegagan 10%) menghasilkan kadar air terrendah yaitu 34.56 %. Kesimpulannya penambahan ekstrak pegaganan pada sosis menyebabkan perubahan kadar protein dan kadar abu. Kualitas sosis daging sapi dengan penambahan ekstrak pegaganan memenuhi syarat mutu sosis berdasarkan SNI.
{"title":"Pengaruh Penambahan Ekstrak Daun Pegagan (Centella Asiatica) Terhadap Kualitas Sosis Daging Sapi","authors":"M. Mujiburrahman","doi":"10.17969/jimfp.v8i1.23163","DOIUrl":"https://doi.org/10.17969/jimfp.v8i1.23163","url":null,"abstract":"Penelitian ini bertujuan untuk melihat pengaruh penambahan pegagan terhadap kualitas sosis yang terdiri atas kadar air, kadar protein, kadar abu, kadar karbohidrat. Penelitian menggunakan rancangan acak lengkap (RAL) yang terdiri dari 4 (empat) perlakuan yaitu P0 = tanpa penambahan ekstrak pegagan (0%), P1 = penambahan ekstrak pegagan (5%), P2 = penambahan ekstrak pegagan (10%), dan P3 = penambahan ekstrak pegagan (15%). Parameter kualitas yang diamati adalah kadar air, kadar abu, kadar protein, dan kadar karbohidrat. Data yang diperoleh dianalisis menggunakan ANOVA (Analysis of Variance), dan jika terdapat perbedaan antar perlakuan dilakukan Uji Lanjut Berganda Duncan. Penambahan esktrak pegagan pada sosis daging sapi tidak berpengaruh terhadap nilai kadar abu, protein dan karbohidrat, namun berpengaruh nyata (P0,05) terhadap nilai kadar air, dengan nilai terbaik terdapat pada P2 (penambahan ekstrak pegagan 10%) menghasilkan kadar air terrendah yaitu 34.56 %. Kesimpulannya penambahan ekstrak pegaganan pada sosis menyebabkan perubahan kadar protein dan kadar abu. Kualitas sosis daging sapi dengan penambahan ekstrak pegaganan memenuhi syarat mutu sosis berdasarkan SNI.","PeriodicalId":17799,"journal":{"name":"Jurnal Ilmiah Mahasiswa Pertanian","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78898690","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-08DOI: 10.17969/jimfp.v8i1.23031
Mulyani Mulyani
Abstrak. Daging sapi segar merupakan salah satu komoditas ternak yang mudah rusak danbusuk karena perubahan kimiawi dan kontaminasi mikroba. Upaya yang dapat dilakukanuntukmengatasikerusakandagingsegardenganmelakukan proses pengolahan daging, misalnya mengolah daging menjadi sosi. Sosis adalah produk makanan yang diperoleh dari campuran daging halusyang mengadung daging tidak kurang dari 75% dengan tepung atau tanpa penambahan bumbudan bahan tambahan lain. Pada proses pembuatan sosis, antioksidan yang sering ditambahkan ialahantioksidan sintetik yang diperbolehkan dalam produk pangan. Pemakaian antioksidan sintetik dalam jangka panjang dengan kandungan BTH, BHA,TBHQ yang beresiko bagi kesehatan, untuk menanggulangi permasalah tersebut pada pengolahan daging menjadi sosis digunakan antioksidan alami yang bersumber dari tanaman herbal. Salah satu tumbuhan yangbanyak kandungan antioksidan dan dapat dimanfaatkan dalam proses pengolahan dagingadalah kecombrang (Etlingera elator). Kecombrang adalah tumbuhan alami yang banyak digunakan karena mengandung antioksidan dan minyakatsiri sehingga dimanfaatkan untuk memperpanjang masa simpansosis. Meskipun tanaman kecombrang memiliki potensi sebagai sumber antioksidan, tetapi penambahan ekstrak kecombrang pada proses pengolahan sosis daging sapi belum banyak diteliti, sehingga penelitian ini layak dilakukan. Tujuan Penelitian ini adalah untuk mengetahui pengaruh penggunaan kecombrangterhadap antioksidan sosis daging sapi. Penelitian ini dilaksanakan di Laboratorium Ilmu dan Teknologi Pengolahan Daging untuk proses sosis daging. Uji kualitas sosis dilaksanakan di Laboratorium Ilmu Nutrisi Ternak, Fakultas Pertanian Universitas Syiah Kuala, Darussalam, Banda Aceh. Penelitian dilakukan pada bulan Mei 2022. Penelitian ini menggunakan rancangan dasar acak lengkap (RAL) dengan 4 perlakuan dan 5 kalipengulangan, perbandingan daging dan kecombrangyangterdiri dari 4 level yaitu P0(0%), P1 (5%), P2(10 %)dan P3 (15 %) dan didapat 20 satuanpercobaan. Parameter yang diamati pada penelitian ini yaitu aktivitas antioksidan padadagingsapi dengan penambahan ekstrak kecombrang. Hasil penelitian menunjukkan bahwa penambahan ekstrak kecombrang pada sosisdaging sapi tidak memberikan pengaruh nyata terhadap aktivitas antioksidan.Hal tersebutdisebabkan karena aktioksidan memiliki sifat yang tidak stabil terutama terhadap panas danpH, dimana semakin tinggi suhu pemanasan maupun pH maka kadar antioksidan semakin menurun. Kesimpulannya adalah penambahan ekstrak bunga kecombrangpada konsentrasi 5-15% pada proses pembuatan sosis daging sapi tidak menyebabkan perubahan kandungan antioksidan sosis daging sapi yang dihasilkan.Antioxidant activity in Beef Sausage with the addition of Kecombrang Flower Extract (Etlingera elatior)Abstract. Fresh beef is one of the livestock commodities that are easily damaged and spoiled due to chemical changes and microbial contamination. Efforts that can be done to overcome damage to fresh meat by carrying o
{"title":"Aktivitas Antioksidan pada Sosis Daging Sapi dengan Penambahan Ekstrak Bunga Kecombrang (Etlingera elatior)","authors":"Mulyani Mulyani","doi":"10.17969/jimfp.v8i1.23031","DOIUrl":"https://doi.org/10.17969/jimfp.v8i1.23031","url":null,"abstract":"Abstrak. Daging sapi segar merupakan salah satu komoditas ternak yang mudah rusak danbusuk karena perubahan kimiawi dan kontaminasi mikroba. Upaya yang dapat dilakukanuntukmengatasikerusakandagingsegardenganmelakukan proses pengolahan daging, misalnya mengolah daging menjadi sosi. Sosis adalah produk makanan yang diperoleh dari campuran daging halusyang mengadung daging tidak kurang dari 75% dengan tepung atau tanpa penambahan bumbudan bahan tambahan lain. Pada proses pembuatan sosis, antioksidan yang sering ditambahkan ialahantioksidan sintetik yang diperbolehkan dalam produk pangan. Pemakaian antioksidan sintetik dalam jangka panjang dengan kandungan BTH, BHA,TBHQ yang beresiko bagi kesehatan, untuk menanggulangi permasalah tersebut pada pengolahan daging menjadi sosis digunakan antioksidan alami yang bersumber dari tanaman herbal. Salah satu tumbuhan yangbanyak kandungan antioksidan dan dapat dimanfaatkan dalam proses pengolahan dagingadalah kecombrang (Etlingera elator). Kecombrang adalah tumbuhan alami yang banyak digunakan karena mengandung antioksidan dan minyakatsiri sehingga dimanfaatkan untuk memperpanjang masa simpansosis. Meskipun tanaman kecombrang memiliki potensi sebagai sumber antioksidan, tetapi penambahan ekstrak kecombrang pada proses pengolahan sosis daging sapi belum banyak diteliti, sehingga penelitian ini layak dilakukan. Tujuan Penelitian ini adalah untuk mengetahui pengaruh penggunaan kecombrangterhadap antioksidan sosis daging sapi. Penelitian ini dilaksanakan di Laboratorium Ilmu dan Teknologi Pengolahan Daging untuk proses sosis daging. Uji kualitas sosis dilaksanakan di Laboratorium Ilmu Nutrisi Ternak, Fakultas Pertanian Universitas Syiah Kuala, Darussalam, Banda Aceh. Penelitian dilakukan pada bulan Mei 2022. Penelitian ini menggunakan rancangan dasar acak lengkap (RAL) dengan 4 perlakuan dan 5 kalipengulangan, perbandingan daging dan kecombrangyangterdiri dari 4 level yaitu P0(0%), P1 (5%), P2(10 %)dan P3 (15 %) dan didapat 20 satuanpercobaan. Parameter yang diamati pada penelitian ini yaitu aktivitas antioksidan padadagingsapi dengan penambahan ekstrak kecombrang. Hasil penelitian menunjukkan bahwa penambahan ekstrak kecombrang pada sosisdaging sapi tidak memberikan pengaruh nyata terhadap aktivitas antioksidan.Hal tersebutdisebabkan karena aktioksidan memiliki sifat yang tidak stabil terutama terhadap panas danpH, dimana semakin tinggi suhu pemanasan maupun pH maka kadar antioksidan semakin menurun. Kesimpulannya adalah penambahan ekstrak bunga kecombrangpada konsentrasi 5-15% pada proses pembuatan sosis daging sapi tidak menyebabkan perubahan kandungan antioksidan sosis daging sapi yang dihasilkan.Antioxidant activity in Beef Sausage with the addition of Kecombrang Flower Extract (Etlingera elatior)Abstract. Fresh beef is one of the livestock commodities that are easily damaged and spoiled due to chemical changes and microbial contamination. Efforts that can be done to overcome damage to fresh meat by carrying o","PeriodicalId":17799,"journal":{"name":"Jurnal Ilmiah Mahasiswa Pertanian","volume":"117 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80494791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-03DOI: 10.17969/jimfp.v8i1.24533
Dewi Farahdiba, H. Husni, Sapdi Sapdi
Abstrak. Cabai merah termasuk salah satu komoditas sayuran unggulan dan telah banyak diusahakan oleh petani. Tujuan penelitian ini adalah untuk mengetahui komparasi keanekaragaman serangga Hymenoptera parasitoid pada tanaman cabai monokultur dan tumpangsari. Pengambilan sampel serangga (sampling) dilakukan dengan metode kuadrat. Pada setiap kuadrat tersebut dipasang sebanyak empat macam perangkap di lahan cabai monokultur (T1), lahan cabai tumpangsari dengan bawang daun (T2) dan lahan cabai tumpangsari dengan bawang daun dan kacang panjang (T3) secara bersamaan. Sampling serangga diulang sebanyak lima kali dengan interval 3 hari. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) non faktorial dengan 3 perlakuan. Hasil penelitian menunjukkan bahwa komposisi Hymenoptera parasitoid pada budidaya cabai tumpangsari dengan bawang daun dan kacang panjang (T3) lebih banyak dan beragam dibanding perlakuan lainnya. Selain itu, kemiripan komunitas Hymenoptera parasitoid tergolong tinggi antara ketiga tipe lahan yaitu di atas 50%. Comparison of Hymenoptera Parasitoid Diversity In Chili (Capsicum annum L.) Planting Monoculture And Tumpangsari Systems Abstract. Chili is one of the leading vegetable commodities and has been cultivated by many farmers. The purpose of this study was to compare the diversity of parasitoid Hymenoptera insects in monoculture and intercropping chili plants. Insect sampling (sampling) was carried out by the quadratic method. In each of these squares, four types of traps were installed in monoculture chili fields (T1), chili fields intercropping with spring onions (T2) and chili fields intercropping with spring onions and long beans (T3) simultaneously. Insect sampling was repeated five times with an interval of 3 days. This study used a non-factorial Randomized Block Design (RBD) with 3 treatments. The results showed that the composition of Hymenoptera parasitoids in the intercropped cultivation of chili with spring onions and long beans (T3) was more numerous and varied than the other treatments. In addition, the community similarity of parasitoid Hymenoptera was high among the three land types-above 50%.
{"title":"Komparasi Keanekaragaman Hymenoptera Parasitoid Pada Pertanaman Cabai Merah (Capsicum annum L.) Sistem Monokultur Dan Tumpangsari","authors":"Dewi Farahdiba, H. Husni, Sapdi Sapdi","doi":"10.17969/jimfp.v8i1.24533","DOIUrl":"https://doi.org/10.17969/jimfp.v8i1.24533","url":null,"abstract":"Abstrak. Cabai merah termasuk salah satu komoditas sayuran unggulan dan telah banyak diusahakan oleh petani. Tujuan penelitian ini adalah untuk mengetahui komparasi keanekaragaman serangga Hymenoptera parasitoid pada tanaman cabai monokultur dan tumpangsari. Pengambilan sampel serangga (sampling) dilakukan dengan metode kuadrat. Pada setiap kuadrat tersebut dipasang sebanyak empat macam perangkap di lahan cabai monokultur (T1), lahan cabai tumpangsari dengan bawang daun (T2) dan lahan cabai tumpangsari dengan bawang daun dan kacang panjang (T3) secara bersamaan. Sampling serangga diulang sebanyak lima kali dengan interval 3 hari. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) non faktorial dengan 3 perlakuan. Hasil penelitian menunjukkan bahwa komposisi Hymenoptera parasitoid pada budidaya cabai tumpangsari dengan bawang daun dan kacang panjang (T3) lebih banyak dan beragam dibanding perlakuan lainnya. Selain itu, kemiripan komunitas Hymenoptera parasitoid tergolong tinggi antara ketiga tipe lahan yaitu di atas 50%. Comparison of Hymenoptera Parasitoid Diversity In Chili (Capsicum annum L.) Planting Monoculture And Tumpangsari Systems Abstract. Chili is one of the leading vegetable commodities and has been cultivated by many farmers. The purpose of this study was to compare the diversity of parasitoid Hymenoptera insects in monoculture and intercropping chili plants. Insect sampling (sampling) was carried out by the quadratic method. In each of these squares, four types of traps were installed in monoculture chili fields (T1), chili fields intercropping with spring onions (T2) and chili fields intercropping with spring onions and long beans (T3) simultaneously. Insect sampling was repeated five times with an interval of 3 days. This study used a non-factorial Randomized Block Design (RBD) with 3 treatments. The results showed that the composition of Hymenoptera parasitoids in the intercropped cultivation of chili with spring onions and long beans (T3) was more numerous and varied than the other treatments. In addition, the community similarity of parasitoid Hymenoptera was high among the three land types-above 50%.","PeriodicalId":17799,"journal":{"name":"Jurnal Ilmiah Mahasiswa Pertanian","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90675067","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-02DOI: 10.17969/jimfp.v8i1.23912
W. Hikmah, Yuliani Aisyah, Fahrizal -
Abstrak. Atsiri Research Center (ARC) merupakan pusat riset komoditi atsiri di Universitas Syiah Kuala yang fokus meneliti dan mengembangkan tanamana nilam. Tanaman nilam di Indonesia dikenal sebagai salah satu penghasil minyak atsiri terbesar di dunia. Penggunaan minyak atsiri saat ini telah banyak diaplikasikan dalam beberapa industri salah satunya yaitu parfum. Kualitas parfum dapat ditentukan dengan daya tahan lama aroma parfum dan kejernihan parfum. Usaha yang dilakukan untuk meningkatkan daya tahan aroma parfum dilakukan dengan meningkatkan persentase bibit parfum dalam formulasi parfum. Pada pengujian warna/kejernihan parfum diperoleh hasil sampel I memiliki warna yang jernih, sampel II kuning jernih dan sampel III kuning keemasan. Uji organoleptik warna parfum sampel I, II dan III diperoleh hasil bahwa tingkat kesukaan warna berkisar antara 2,6 sampai dengan 3,1 yang berarti mengindikasikan suka. Uji organoleptik aroma diperoleh hasil sampel I memiliki aroma yang paling banyak disukai oleh panelis dengan kisaran angka 3,7 sedangkan sampel III memiliki aroma yang paling tidak disukai oleh panelis dengan kisaran angka 2. Pada uji ketahanan aroma diperoleh bahwa sampel II memiliki ketahanan aroma selama 72 jam. Pada uji kesukaan parfum diperoleh bahwa sampel parfum I paling banyak disukai oleh responden yaitu sebesar 47%.Comparison Effect of Patchouli Oil Concentration on Sensory Perfume QualityAbstract. Atsiri Research Center (ARC) is a research center for essential commodities at Syiah Kuala University which focuses on researching and developing patchouli plants. Patchouli plants in Indonesia are known as one of the largest essential oil producers in the world. The use of essential oils has now been widely applied in several industries, one of which is perfume. The quality of perfume can be determined by the longevity of the fragrance and the clarity of the perfume. Efforts were made to increase the longevity of perfume aroma by increasing the percentage of perfume seeds in perfume formulations. In testing the color/purity of the perfume, it was obtained that sample I had a clear color, sample II was clear yellow and sample III was golden yellow. The organoleptic test for the color of the perfume samples I, II and III showed that the level of preference for color ranged from 2.6 to 3.1 which means it indicates liking. The organoleptic aroma test showed that sample I had the most preferred aroma by the panelists with a range of 3.7, while sample III had the least preferred aroma by the panelists with a range of 2. In the aroma resistance test, it was found that sample II had an aroma resistance of 72 hour. In the perfume preference test, the result was that perfume sample I was most liked by respondents, with a percentage of 47%.
{"title":"PENGARUH PERBANDINGAN KONSENTRASI MINYAK NILAM TERHADAP KUALITAS PARFUM SECARA SENSORI","authors":"W. Hikmah, Yuliani Aisyah, Fahrizal -","doi":"10.17969/jimfp.v8i1.23912","DOIUrl":"https://doi.org/10.17969/jimfp.v8i1.23912","url":null,"abstract":"Abstrak. Atsiri Research Center (ARC) merupakan pusat riset komoditi atsiri di Universitas Syiah Kuala yang fokus meneliti dan mengembangkan tanamana nilam. Tanaman nilam di Indonesia dikenal sebagai salah satu penghasil minyak atsiri terbesar di dunia. Penggunaan minyak atsiri saat ini telah banyak diaplikasikan dalam beberapa industri salah satunya yaitu parfum. Kualitas parfum dapat ditentukan dengan daya tahan lama aroma parfum dan kejernihan parfum. Usaha yang dilakukan untuk meningkatkan daya tahan aroma parfum dilakukan dengan meningkatkan persentase bibit parfum dalam formulasi parfum. Pada pengujian warna/kejernihan parfum diperoleh hasil sampel I memiliki warna yang jernih, sampel II kuning jernih dan sampel III kuning keemasan. Uji organoleptik warna parfum sampel I, II dan III diperoleh hasil bahwa tingkat kesukaan warna berkisar antara 2,6 sampai dengan 3,1 yang berarti mengindikasikan suka. Uji organoleptik aroma diperoleh hasil sampel I memiliki aroma yang paling banyak disukai oleh panelis dengan kisaran angka 3,7 sedangkan sampel III memiliki aroma yang paling tidak disukai oleh panelis dengan kisaran angka 2. Pada uji ketahanan aroma diperoleh bahwa sampel II memiliki ketahanan aroma selama 72 jam. Pada uji kesukaan parfum diperoleh bahwa sampel parfum I paling banyak disukai oleh responden yaitu sebesar 47%.Comparison Effect of Patchouli Oil Concentration on Sensory Perfume QualityAbstract. Atsiri Research Center (ARC) is a research center for essential commodities at Syiah Kuala University which focuses on researching and developing patchouli plants. Patchouli plants in Indonesia are known as one of the largest essential oil producers in the world. The use of essential oils has now been widely applied in several industries, one of which is perfume. The quality of perfume can be determined by the longevity of the fragrance and the clarity of the perfume. Efforts were made to increase the longevity of perfume aroma by increasing the percentage of perfume seeds in perfume formulations. In testing the color/purity of the perfume, it was obtained that sample I had a clear color, sample II was clear yellow and sample III was golden yellow. The organoleptic test for the color of the perfume samples I, II and III showed that the level of preference for color ranged from 2.6 to 3.1 which means it indicates liking. The organoleptic aroma test showed that sample I had the most preferred aroma by the panelists with a range of 3.7, while sample III had the least preferred aroma by the panelists with a range of 2. In the aroma resistance test, it was found that sample II had an aroma resistance of 72 hour. In the perfume preference test, the result was that perfume sample I was most liked by respondents, with a percentage of 47%.","PeriodicalId":17799,"journal":{"name":"Jurnal Ilmiah Mahasiswa Pertanian","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87876045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-02DOI: 10.17969/jimfp.v8i1.23448
Indriani Indah, Ryan Moulana, I. Irfan
Abstrak. Segmentasi responden merupakan suatu strategi yang bertujuan untuk membagi responden menjadi kelompok-kelompok yang berbeda berdasarkan karakteristiknya, baik pendapatan, pengeluaran, pengetahuan, dan lokasi pembelian produk.. Tujuan dari penelitian ini adalah untuk mengetahui segmentasi responden yang menggunakan produk Kahf berdasarkan karakternya di kalangan mahasiswa Universitas Syiah Kuala. Penelitian dilakukan pada bulan Juli - Oktober 2022 di Universitas Syiah Kuala. Metode penelitian yang digunakan adalah metode deskriptif kuantitatif, teknik pengambilan sampel menggunakan teknik purposive sampling. Jumlah sampel dalam penelitian ini adalah 100 responden. Analisis data menggunakan analisis univariat dengan bantuan program software SPSS (Statistic Package for the Social Sciens) versi 25. Hasil penelitian menunjukkan bahwa karakteristik responden pengguna produk kahf terbanyak adalah dari kelompok responden dengan pendapatan perbulan berkisar Rp.500.000 – Rp.1.000.000, dengan pengeluaran per bulan untuk personal care berkisar Rp.50.000 – Rp.150.000. Faktor utama responden dalam menggunakan produk personal care adalah faktor kebutuhan. Responden mengetahui personal care berlabel halal terutama dari iklan, dan membelinya di minimarket.Segmentation of Respondents who use Kahf products based on their characteristics among students at the University of Syiah KualaAbstract. Segmentation of respondents is a strategy that aims to divide respondents into different groups based on their characteristics, such as income, expenses, knowledge, and location of product purchases. The purpose of this study is to determine the segmentation of respondents who use Kahf products based on their characteristics students Syiah Kuala University. The research was conducted in July - October 2022 at Syiah Kuala University. The research method used is descriptive quantitative method, the sampling technique uses purposive sampling technique. The total of samples in this research are 100 respondents. Data analysis used univariate analysis with the help of the SPSS (Statistic Package for the Social Sciences) software program version 25. The results showed that the characteristics of the respondents who used the most kahf products were from the respondent group with a monthly income ranging from IDR 500,000 – IDR 1,000,000, with spending for personal care ranges from IDR 50,000 – IDR 150,000. The main factor of respondents in using personal care products is the need factor. Respondents know about personal care labeled halal, especially from advertisements, and buy it at the minimarket.
{"title":"Segmentasi Responden Pengguna Produk Kahf berdasarkan Karakternya di Kalangan Mahasiswa Universitas Syiah Kuala","authors":"Indriani Indah, Ryan Moulana, I. Irfan","doi":"10.17969/jimfp.v8i1.23448","DOIUrl":"https://doi.org/10.17969/jimfp.v8i1.23448","url":null,"abstract":"Abstrak. Segmentasi responden merupakan suatu strategi yang bertujuan untuk membagi responden menjadi kelompok-kelompok yang berbeda berdasarkan karakteristiknya, baik pendapatan, pengeluaran, pengetahuan, dan lokasi pembelian produk.. Tujuan dari penelitian ini adalah untuk mengetahui segmentasi responden yang menggunakan produk Kahf berdasarkan karakternya di kalangan mahasiswa Universitas Syiah Kuala. Penelitian dilakukan pada bulan Juli - Oktober 2022 di Universitas Syiah Kuala. Metode penelitian yang digunakan adalah metode deskriptif kuantitatif, teknik pengambilan sampel menggunakan teknik purposive sampling. Jumlah sampel dalam penelitian ini adalah 100 responden. Analisis data menggunakan analisis univariat dengan bantuan program software SPSS (Statistic Package for the Social Sciens) versi 25. Hasil penelitian menunjukkan bahwa karakteristik responden pengguna produk kahf terbanyak adalah dari kelompok responden dengan pendapatan perbulan berkisar Rp.500.000 – Rp.1.000.000, dengan pengeluaran per bulan untuk personal care berkisar Rp.50.000 – Rp.150.000. Faktor utama responden dalam menggunakan produk personal care adalah faktor kebutuhan. Responden mengetahui personal care berlabel halal terutama dari iklan, dan membelinya di minimarket.Segmentation of Respondents who use Kahf products based on their characteristics among students at the University of Syiah KualaAbstract. Segmentation of respondents is a strategy that aims to divide respondents into different groups based on their characteristics, such as income, expenses, knowledge, and location of product purchases. The purpose of this study is to determine the segmentation of respondents who use Kahf products based on their characteristics students Syiah Kuala University. The research was conducted in July - October 2022 at Syiah Kuala University. The research method used is descriptive quantitative method, the sampling technique uses purposive sampling technique. The total of samples in this research are 100 respondents. Data analysis used univariate analysis with the help of the SPSS (Statistic Package for the Social Sciences) software program version 25. The results showed that the characteristics of the respondents who used the most kahf products were from the respondent group with a monthly income ranging from IDR 500,000 – IDR 1,000,000, with spending for personal care ranges from IDR 50,000 – IDR 150,000. The main factor of respondents in using personal care products is the need factor. Respondents know about personal care labeled halal, especially from advertisements, and buy it at the minimarket.","PeriodicalId":17799,"journal":{"name":"Jurnal Ilmiah Mahasiswa Pertanian","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84849025","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstrak: Perkembangan Ekowisata Pusat Latihan Gajah Holiday Resort perlu diperhatikan sedemikian rupa agar pengunjung yang datang ke ekowisata tersebut merasa nyaman dan puas sehingga memiliki minat kunjungan kembali. Tujuan dilakukannya penelitian ini adalah mengkaji faktor faktor yang mempengaruhi wisatawan terhadap daya tarik, ketersediaan fasilitas dan kepuasaan wisatawan.Hasil menunjukkan bahwa dalyal talrik, ketersedialaln falsilitals, daln kepualsaln wisaltalwaln mempengalruhi persepsi wisaltalwaln sebesalr 63.3% (nilali aljusted R2). Dengaln kaltal lalin, terdalpalt pengalruh valrialbel-valrialbel lalin sebesalr 36.5% yalng tidalk diukur dallalm penelitialn ini. Kemalmpalun valrialbel sualsalnal wisata daln lokalsi dalpalt dikaltalkaln tinggi, namun demikialn malsih aldal jugal valrialbel-valrialbel lalinnyal yalng halrus diperhaltikaln dallalm mengukur persepsi wisaltalwaln di kalrenalkaln valrialbel-valrialbel independen terbaltals dallalm memberikaln informalsi yalng dibutuhkaln untuk memprediksi valrialsi valrialbel dependen. Malkal hall-hall yalng halrus dilalkukaln oleh pusalt Pelaltihaln Galjalh Holidaly Resort terhaldalp persepsi wisaltalwaln aldallalh dengaln melalkukaln iklaln daln promosi algalr malmpu memberikaln kontribusi yalng lebih balgus terhaldalp persepsi wisaltalwaln. Daln hall ini alkaln memberikaln pengalruh yalng positif daln berdalmpalk balik balgi pihalk PLG Holidaly Resort.Factors influencing tourists' perceptions of holiday resort elephant training center facilitiesAbstract: The development of the Ecotourism Training Center for Elephant Holiday Resort needs to be considered in such a way that visitors who come to the ecotourism feel comfortable and satisfied so that they have an interest in returning. The purpose of this study was to examine the factors that influence tourists' attractiveness, availability of facilities and tourist satisfaction. The results show that visual appeal, availability of facilities, and tourist satisfaction affect tourist perceptions by 63.3% (adjusted value R2). With traffic flow, there is an influence of traffic variables of 36.5% which was not measured in this study. While the valrialbels of travel in localities are high, nevertheless, the valrialbels of fine traffic must be taken into account in measuring perceptions of localization in terms of the independent valrialbels cancelled, in providing the necessary informality to predict the valrialties of the dependent valrialbels. Malkal halls that must be carried out by the Galjalh Holidaly Resort Training Center regarding the perception of foreign tourists aldallalh by carrying out advertisements and promotions of algalr are able to make a better contribution to the perception of tourist attractions. In this case, we will provide a positive influence and return on the PLG Holidaly Resort.
{"title":"Faktor Faktor yang mempengaruhi persepsi wisatawan terhadap fasilitas pusat latihan gajah holiday resort","authors":"Nanda Annisa Haz Siregar, Andirahmean Pohan, Akhmad Baihaqi","doi":"10.17969/jimfp.v8i1.24019","DOIUrl":"https://doi.org/10.17969/jimfp.v8i1.24019","url":null,"abstract":"Abstrak: Perkembangan Ekowisata Pusat Latihan Gajah Holiday Resort perlu diperhatikan sedemikian rupa agar pengunjung yang datang ke ekowisata tersebut merasa nyaman dan puas sehingga memiliki minat kunjungan kembali. Tujuan dilakukannya penelitian ini adalah mengkaji faktor faktor yang mempengaruhi wisatawan terhadap daya tarik, ketersediaan fasilitas dan kepuasaan wisatawan.Hasil menunjukkan bahwa dalyal talrik, ketersedialaln falsilitals, daln kepualsaln wisaltalwaln mempengalruhi persepsi wisaltalwaln sebesalr 63.3% (nilali aljusted R2). Dengaln kaltal lalin, terdalpalt pengalruh valrialbel-valrialbel lalin sebesalr 36.5% yalng tidalk diukur dallalm penelitialn ini. Kemalmpalun valrialbel sualsalnal wisata daln lokalsi dalpalt dikaltalkaln tinggi, namun demikialn malsih aldal jugal valrialbel-valrialbel lalinnyal yalng halrus diperhaltikaln dallalm mengukur persepsi wisaltalwaln di kalrenalkaln valrialbel-valrialbel independen terbaltals dallalm memberikaln informalsi yalng dibutuhkaln untuk memprediksi valrialsi valrialbel dependen. Malkal hall-hall yalng halrus dilalkukaln oleh pusalt Pelaltihaln Galjalh Holidaly Resort terhaldalp persepsi wisaltalwaln aldallalh dengaln melalkukaln iklaln daln promosi algalr malmpu memberikaln kontribusi yalng lebih balgus terhaldalp persepsi wisaltalwaln. Daln hall ini alkaln memberikaln pengalruh yalng positif daln berdalmpalk balik balgi pihalk PLG Holidaly Resort.Factors influencing tourists' perceptions of holiday resort elephant training center facilitiesAbstract: The development of the Ecotourism Training Center for Elephant Holiday Resort needs to be considered in such a way that visitors who come to the ecotourism feel comfortable and satisfied so that they have an interest in returning. The purpose of this study was to examine the factors that influence tourists' attractiveness, availability of facilities and tourist satisfaction. The results show that visual appeal, availability of facilities, and tourist satisfaction affect tourist perceptions by 63.3% (adjusted value R2). With traffic flow, there is an influence of traffic variables of 36.5% which was not measured in this study. While the valrialbels of travel in localities are high, nevertheless, the valrialbels of fine traffic must be taken into account in measuring perceptions of localization in terms of the independent valrialbels cancelled, in providing the necessary informality to predict the valrialties of the dependent valrialbels. Malkal halls that must be carried out by the Galjalh Holidaly Resort Training Center regarding the perception of foreign tourists aldallalh by carrying out advertisements and promotions of algalr are able to make a better contribution to the perception of tourist attractions. In this case, we will provide a positive influence and return on the PLG Holidaly Resort. ","PeriodicalId":17799,"journal":{"name":"Jurnal Ilmiah Mahasiswa Pertanian","volume":"88 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91431730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-15DOI: 10.17969/jimfp.v8i1.23358
Sarah Melisa, Fajri Jakfar, Suyanti Kasimin
Abstrak. Penelitian ini bertujuan untuk mengetahui tingkat tingkat ketahanan pangan rumah tangga petani semasa Pandemi Covid-19 di Kecamatan Indrapuri Kabupaten Aceh Besar. Penelitian ini dilaksanakan pada Bulan Agustus tahun 2022. Data yang digunakan dalam penelitian ini adalah data primer dan data sekunder. Data primer diperoleh dari pengamatan, wawancara langsung dengan petani padi di Kecamatan Indrapuri Kabupaten Aceh Besar. Data sekunder dikumpulkan dan diperoleh dari Badan Pusat Statistik dan instansi lainnya. Metode pengambilan sampel dilaksanakan dengan menggunakan metode simple random sampling. Jumlah sampel yang digunakan pada penelitian ini sebanyak 44 Rumah Tangga Petani Padi di Kecamatan Indrapuri Kabupaten Aceh Besar. Hasil penelitian menunjukkan bahwa hasil analisis probit menunjukkan pendapatan, harga, jumlah anggota keluarga, dan pengeluaran berpengaruh terhadap ketahanan pangan, sedangkan jumlah produksi tidak berpengaruh terhadap ketahanan pangan. Secara keseluruhan, pendapatan, harga, jumlah produksi, jumlah anggota keluarga, dan pengeluaran berpengaruh terhadap ketahanan pangan. Factors Affecting Rice Farmer Household Food Security During the Covid-19 Pandemic in Indrapuri sub-District, Aceh Besar DistrictAbstract. This study aims to determine the level of food security of farmer households during the Covid-19 Pandemic in Indrapuri District, Aceh Besar District. This research was conducted in August 2022. The data used in this research are primary data and secondary data. Primary data were obtained from observations, direct interviews with rice farmers in Indrapuri District, Aceh Besar District. Secondary data was collected and obtained from the Central Bureau of Statistics and other agencies. The sampling method was carried out using simple random sampling method. The number of samples used in this study were 44 rice farming households in Indrapuri District, Aceh Besar District. The results showed that the results of the probit analysis showed that income, price, number of family members, and expenses had an effect on food security, while the amount of production had no effect on food security. Overall, income, price, amount of production, number of family members, and expenses affect food security.
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Pub Date : 2023-03-15DOI: 10.17969/jimfp.v8i1.23318
Yeriana Samis, Tuti Arlita, D. Dahlan
Abstrak. Hutan adalah kesatuan ekosistem berupa lahan yang mengandung sumber daya hayati yang didominasi pepohonan dalam lingkungan alamnya, hutan memberikan banyak manfaat bagi kehidupan manusia, baik dalam bentuk kayu maupun non kayu. Salah satu hasil hutan bukan kayu (HHBK) adalah pinus. Pohon pinus adalah anggota dari pinaceace dengan batang yang lurus, membulat dan biasanya tidak bercabang. Hasil dari analisis data Kelas diameter pinus yang disadap di sekitar kampus PSDKU USK Gayo Lues ukuran dimeter pohon pinus sangat berpengaruh nyata terhadap produksi getah pinus kelas diameter 6 (36-40 cm) = 853.67 gram/kelas/6 ulangan, kelas diameter 5 (31-35 cm) = 669.17 gram/kelas/6 ulangan, kelas diameter 4 ( 26- 30 cm) = 317.67 gram/kelas/6 ulangan, kelas diameter 3 ( 21-25 cm) = 275.67 gram/kelas/6 ulangan, kelas diameter 2 (16-20 cm) = 135.67 gram/kelas/6 ulangan, kelas diameter 1 (10-15 cm) = 98.83gram/kelas/6 ulangan. Produksi getah pinus yang dihasilkan sangat beragam dimulai dari kelas diameter 1 diameter batang 10-15 cm dengan rata-rata 98.83 gram/kelas/6 ulangan merupakan hasil getah pinus paling rendah, hasil getah paling besar ada pada kelas diameter 6 diameter batang 36-40 cm menghasilkan rata-rata getah pinus 853.67 gram/kelas/6 ulangan. Semakin besar diameter batang pinus maka getah yang dihasilkan juga semakin banyak selain itu jumlah koakan pada pohon juga mempengaruhi produksi getah pinus yang dihasilkan karena semakin banyak jumlah koakan semakin banyak getah pinus yang dihasilkan.Production Potential of Pine Sap (Pinus merkusii) in Different Stem Diameter Classes Using the Quare SystemAbstract. Forest is an ecosystem unit in the form of land containing biological resources dominated by trees in its natural environment. Forests provide many benefits for human life, both in the form of wood and non-timber. One of the non-timber forest products (HHBK) is pine. The pine tree is a member of the pinaceae family with straight, rounded and usually unbranched trunks. The results of the data analysis of the diameter class of pine tapped around the PSDKU USK Gayo Lues campus, the diameter of the pine tree has a significant effect on the production of pine resin, diameter class 6 (36-40 cm) = 853.67 gram/class/6 replicates, diameter class 5 (31 -35 cm) = 669.17 grams/class/6 repetitions, diameter class 4 (26-30 cm) = 317.67 grams/class/6 repetitions, diameter class 3 (21-25 cm) = 275.67 grams/class/6 repetitions, class diameter 2 (16-20 cm) = 135.67 gram/class/6 repetitions, diameter class 1 (10-15 cm) = 98.83 grams/class/6 repetitions. The production of pine sap produced is very diverse, starting from class 1 diameter, stem diameter 10-15 cm with an average of 98.83 gram/class/6 replicates, which is the lowest pine resin yield, the highest sap yield is in class 6 diameter, stem diameter 36-40 cm produced an average of 853.67 gram/class/6 replications of pine resin. The larger the diameter of the pine trunk, the more sap produced. In ad
{"title":"Potensi Produksi Getah Pinus (Pinus merkusii) Pada Kelas Diameter Batang berbeda Menggunakan Sistem Koakan","authors":"Yeriana Samis, Tuti Arlita, D. Dahlan","doi":"10.17969/jimfp.v8i1.23318","DOIUrl":"https://doi.org/10.17969/jimfp.v8i1.23318","url":null,"abstract":"Abstrak. Hutan adalah kesatuan ekosistem berupa lahan yang mengandung sumber daya hayati yang didominasi pepohonan dalam lingkungan alamnya, hutan memberikan banyak manfaat bagi kehidupan manusia, baik dalam bentuk kayu maupun non kayu. Salah satu hasil hutan bukan kayu (HHBK) adalah pinus. Pohon pinus adalah anggota dari pinaceace dengan batang yang lurus, membulat dan biasanya tidak bercabang. Hasil dari analisis data Kelas diameter pinus yang disadap di sekitar kampus PSDKU USK Gayo Lues ukuran dimeter pohon pinus sangat berpengaruh nyata terhadap produksi getah pinus kelas diameter 6 (36-40 cm) = 853.67 gram/kelas/6 ulangan, kelas diameter 5 (31-35 cm) = 669.17 gram/kelas/6 ulangan, kelas diameter 4 ( 26- 30 cm) = 317.67 gram/kelas/6 ulangan, kelas diameter 3 ( 21-25 cm) = 275.67 gram/kelas/6 ulangan, kelas diameter 2 (16-20 cm) = 135.67 gram/kelas/6 ulangan, kelas diameter 1 (10-15 cm) = 98.83gram/kelas/6 ulangan. Produksi getah pinus yang dihasilkan sangat beragam dimulai dari kelas diameter 1 diameter batang 10-15 cm dengan rata-rata 98.83 gram/kelas/6 ulangan merupakan hasil getah pinus paling rendah, hasil getah paling besar ada pada kelas diameter 6 diameter batang 36-40 cm menghasilkan rata-rata getah pinus 853.67 gram/kelas/6 ulangan. Semakin besar diameter batang pinus maka getah yang dihasilkan juga semakin banyak selain itu jumlah koakan pada pohon juga mempengaruhi produksi getah pinus yang dihasilkan karena semakin banyak jumlah koakan semakin banyak getah pinus yang dihasilkan.Production Potential of Pine Sap (Pinus merkusii) in Different Stem Diameter Classes Using the Quare SystemAbstract. Forest is an ecosystem unit in the form of land containing biological resources dominated by trees in its natural environment. Forests provide many benefits for human life, both in the form of wood and non-timber. One of the non-timber forest products (HHBK) is pine. The pine tree is a member of the pinaceae family with straight, rounded and usually unbranched trunks. The results of the data analysis of the diameter class of pine tapped around the PSDKU USK Gayo Lues campus, the diameter of the pine tree has a significant effect on the production of pine resin, diameter class 6 (36-40 cm) = 853.67 gram/class/6 replicates, diameter class 5 (31 -35 cm) = 669.17 grams/class/6 repetitions, diameter class 4 (26-30 cm) = 317.67 grams/class/6 repetitions, diameter class 3 (21-25 cm) = 275.67 grams/class/6 repetitions, class diameter 2 (16-20 cm) = 135.67 gram/class/6 repetitions, diameter class 1 (10-15 cm) = 98.83 grams/class/6 repetitions. The production of pine sap produced is very diverse, starting from class 1 diameter, stem diameter 10-15 cm with an average of 98.83 gram/class/6 replicates, which is the lowest pine resin yield, the highest sap yield is in class 6 diameter, stem diameter 36-40 cm produced an average of 853.67 gram/class/6 replications of pine resin. The larger the diameter of the pine trunk, the more sap produced. In ad","PeriodicalId":17799,"journal":{"name":"Jurnal Ilmiah Mahasiswa Pertanian","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80964008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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