Tiara Firstiany Pratiwi, B. Setiawan, Sri Anna Marliyati
Kersen (Muntingia calabura L.) merupakan buah yang mengandung antioksidan dan serat yang bermanfaat bagi kesehatan. Buah kersen masih belum banyak dimanfaatkan menjadi suatu produk makanan olahan. Oleh karena itu, dikembangkan produk makanan berbahan dasar kersen seperti selai kersen lembaran. Penelitian ini bertujuan untuk mengetahui pengaruh bubur buah yang disaring/tidak disaring serta menggunakan fruktosa cair/fruktosa cair+stevia pada selai lembaran, menganalisis karakteristik fisik, kandungan gizi, aktivitas antioksidan, dan kontribusi energi dan zat gizi per takaran saji selai kersen lembaran. Penelitian ini didesain secara eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) Faktorial. Faktor pertama yaitu penyaringan bubur buah meliputi A1 (disaring) dan A2 (tidak disaring), sedangkan faktor kedua yaitu jenis gula meliputi B1 (fruktosa cair) dan B2 (fruktosa cair + stevia). Keempat formula selai lembaran dilakukan analisis karakteristik fisik (total padatan terlarut, warna L, a+, b+, hue, dan chroma), kandungan gizi (kadar proksimat, serat pangan, dan total gula), aktivitas antioksidan, serta kontribusi energi dan zat gizi per takaran saji. Data dianalisis menggunakan uji Two-way Anova dan uji lanjut Duncan pada taraf 5%. Hasil penelitian menunjukkan tidak ada perbedaan yang signifikan pada hasil analisis total padatan terlarut, warna L, b+, chroma, hue, kadar proksimat, serat pangan, dan aktivitas antioksidan pada formula selai kersen lembaran, tetapi terdapat perbedaan yang signifikan untuk hasil warna a+ dan total gula. Formula selai kersen lembaran dengan penyaringan dan penggunaan fruktosa cair + stevia memiliki kandungan energi lebih rendah 30,15-37,9% dan kandungan gula lebih rendah 41,25-47,78% dibandingkan dengan selai buah komersil, sehingga dapat dijadikan sebagai alternatif selingan bagi seseorang yang mengurangi kalori dan asupan gula. Formula ini juga memiliki kandungan serat yang tinggi yaitu sebesar 7,77% atau 2,72 g/35 g.
{"title":"Pengaruh Jenis Bubur Buah dan Pemanis terhadap Karakteristik Fisik, Kandungan Gizi, dan Aktivitas Antioksidan Selai Kersen (Muntingia calabura L.) Lembaran","authors":"Tiara Firstiany Pratiwi, B. Setiawan, Sri Anna Marliyati","doi":"10.22146/agritech.67143","DOIUrl":"https://doi.org/10.22146/agritech.67143","url":null,"abstract":"Kersen (Muntingia calabura L.) merupakan buah yang mengandung antioksidan dan serat yang bermanfaat bagi kesehatan. Buah kersen masih belum banyak dimanfaatkan menjadi suatu produk makanan olahan. Oleh karena itu, dikembangkan produk makanan berbahan dasar kersen seperti selai kersen lembaran. Penelitian ini bertujuan untuk mengetahui pengaruh bubur buah yang disaring/tidak disaring serta menggunakan fruktosa cair/fruktosa cair+stevia pada selai lembaran, menganalisis karakteristik fisik, kandungan gizi, aktivitas antioksidan, dan kontribusi energi dan zat gizi per takaran saji selai kersen lembaran. Penelitian ini didesain secara eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) Faktorial. Faktor pertama yaitu penyaringan bubur buah meliputi A1 (disaring) dan A2 (tidak disaring), sedangkan faktor kedua yaitu jenis gula meliputi B1 (fruktosa cair) dan B2 (fruktosa cair + stevia). Keempat formula selai lembaran dilakukan analisis karakteristik fisik (total padatan terlarut, warna L, a+, b+, hue, dan chroma), kandungan gizi (kadar proksimat, serat pangan, dan total gula), aktivitas antioksidan, serta kontribusi energi dan zat gizi per takaran saji. Data dianalisis menggunakan uji Two-way Anova dan uji lanjut Duncan pada taraf 5%. Hasil penelitian menunjukkan tidak ada perbedaan yang signifikan pada hasil analisis total padatan terlarut, warna L, b+, chroma, hue, kadar proksimat, serat pangan, dan aktivitas antioksidan pada formula selai kersen lembaran, tetapi terdapat perbedaan yang signifikan untuk hasil warna a+ dan total gula. Formula selai kersen lembaran dengan penyaringan dan penggunaan fruktosa cair + stevia memiliki kandungan energi lebih rendah 30,15-37,9% dan kandungan gula lebih rendah 41,25-47,78% dibandingkan dengan selai buah komersil, sehingga dapat dijadikan sebagai alternatif selingan bagi seseorang yang mengurangi kalori dan asupan gula. Formula ini juga memiliki kandungan serat yang tinggi yaitu sebesar 7,77% atau 2,72 g/35 g.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"41 6","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72399080","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}
Deni Agus Triawan, Ghufira Ghufira, Morina Adfa, M. Rafi
{"title":"Pencirian Kopi Robusta Bengkulu dari Kemungkinan Bahan Pencampur Menggunakan Kombinasi Spektroskopi FTIR dan Kemometrik","authors":"Deni Agus Triawan, Ghufira Ghufira, Morina Adfa, M. Rafi","doi":"10.22146/agritech.64432","DOIUrl":"https://doi.org/10.22146/agritech.64432","url":null,"abstract":"","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"1 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83127597","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}
Rinto Rinto, Herpandi Herpandi, Indah Widiastuti, S.Hut Sudirman, M. Sari
Penelitian ini bertujuan untuk mengetahui perubahan komponen bioaktif dan bakteri asam laktat selama fermentasi bekasam serta untuk mengetahui media dan waktu terbaik dalam pembentukan komponen bioaktif selama fermentasi bekasam. Penelitian ini menggunakan tiga macam metode wadah penyimpanan fermentasi yaitu wadah toples, plastik vakum dan plastik non vakum, masing-masing sampel difermentasi selama 7, 11, dan 15 hari. Hasil data dianalisis dengan cara mendeskripsikan setiap parameter. Parameter yang diamati yaitu total Bakteri Asam Laktat, asam amino, asam lemak bebas, asam lemak dan lovastatin. Hasil penelitian menunjukkan bahwa perbedaan waktu fermentasi dengan penggunaan kemasan yang berbeda dapat menghasilkan perbedaan jumlah total Bakteri Asam Laktat (6,49-6,72 log cfu/ml), perbedaan kandungan komponen bioaktif berupa komposisi asam amino, kandungan asam lemak bebas (0,797-3,386%), komposisi asam lemak dan kandungan lovastatin (53,48-74,99 ppm).
{"title":"Analisis Bakteri Asam Laktat dan Senyawa Bioaktif selama Fermentasi Bekasam Ikan Nila (Oreochromis niloticus)","authors":"Rinto Rinto, Herpandi Herpandi, Indah Widiastuti, S.Hut Sudirman, M. Sari","doi":"10.22146/agritech.70500","DOIUrl":"https://doi.org/10.22146/agritech.70500","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui perubahan komponen bioaktif dan bakteri asam laktat selama fermentasi bekasam serta untuk mengetahui media dan waktu terbaik dalam pembentukan komponen bioaktif selama fermentasi bekasam. Penelitian ini menggunakan tiga macam metode wadah penyimpanan fermentasi yaitu wadah toples, plastik vakum dan plastik non vakum, masing-masing sampel difermentasi selama 7, 11, dan 15 hari. Hasil data dianalisis dengan cara mendeskripsikan setiap parameter. Parameter yang diamati yaitu total Bakteri Asam Laktat, asam amino, asam lemak bebas, asam lemak dan lovastatin. Hasil penelitian menunjukkan bahwa perbedaan waktu fermentasi dengan penggunaan kemasan yang berbeda dapat menghasilkan perbedaan jumlah total Bakteri Asam Laktat (6,49-6,72 log cfu/ml), perbedaan kandungan komponen bioaktif berupa komposisi asam amino, kandungan asam lemak bebas (0,797-3,386%), komposisi asam lemak dan kandungan lovastatin (53,48-74,99 ppm).","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"30 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82665642","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}
Fathul Imron, Murtiningrum Murtiningrum, Sigit Supadmo Arif
Penilaian pilar irigasi untuk mengukur tingkat kesiapan menuju modernisasi irigasi diperlukan dalam rangka implementasi modernisasi irigasi di Daerah Irigasi Belitang. Ketersediaan air irigasi menjadi pilar yang perlu untuk dioptimasi sebelum implementasi modernisasi irigasi. Tujuan penelitian ini adalah menilai dan mengkaji kesiapan modernisasi irigasi, menetapkan prioritas pengembangan modernisasi pada Daerah Irigasi (DI) Belitang, serta menentukan alokasi air optimal sebagai upaya meningkatkan pilar keandalan penyediaan air. Metode IKMI digunakan untuk mengukur kesiapan modernisasi irigasi DI Belitang sedangkan metode Analytical Hierarchy Process (AHP) digunakan untuk menentukan prioritas kebijakan pengembangan modernisasi irigasi. Optimasi alokasi air dimaksudkan untuk menambah luas tanam dianalisis dengan program linier. Hasil penelitian menunjukan bahwa berdasarkan hasil penilaian indeks kesiapan modernisasi irigasi yaitu 69,05, DI Belitang masuk dalam kategori cukup. DI Belitang pada tingkat wilayah belum siap untuk dimodernisasi sehingga diperlukan pengembangan dan perbaikan sistem irigasi terlebih dahulu selama 1 sampai 2 tahun. Pengembangan dan perbaikan kinerja menuju modernisasi irigasi berdasarkan analisis dengan AHP mengikuti urutan Belitang III, Belitang I dan Belitang II. Keuntungan maksimum dan luas tanam optimal dengan optimasi alokasi air diperoleh dengan penerapan Golongan pada wiayah DI Belitang dan pola tanam padi-padi-palawija. Penerapan Golongan di 3 wilayah DI Belitang dapat menghindari defisit air tetapi terdapat surplus air pada Masa Tanam (MT) I dan MT II. Dengan demikian, optimasi alokasi air dapat menjadi upaya dalam peningkatan keandalan penyediaan air irigasi.
{"title":"Analisis Kesiapan Modernisasi Irigasi dan Optimasi Alokasi Air Irigasi pada Daerah Irigasi Belitang","authors":"Fathul Imron, Murtiningrum Murtiningrum, Sigit Supadmo Arif","doi":"10.22146/agritech.67203","DOIUrl":"https://doi.org/10.22146/agritech.67203","url":null,"abstract":"Penilaian pilar irigasi untuk mengukur tingkat kesiapan menuju modernisasi irigasi diperlukan dalam rangka implementasi modernisasi irigasi di Daerah Irigasi Belitang. Ketersediaan air irigasi menjadi pilar yang perlu untuk dioptimasi sebelum implementasi modernisasi irigasi. Tujuan penelitian ini adalah menilai dan mengkaji kesiapan modernisasi irigasi, menetapkan prioritas pengembangan modernisasi pada Daerah Irigasi (DI) Belitang, serta menentukan alokasi air optimal sebagai upaya meningkatkan pilar keandalan penyediaan air. Metode IKMI digunakan untuk mengukur kesiapan modernisasi irigasi DI Belitang sedangkan metode Analytical Hierarchy Process (AHP) digunakan untuk menentukan prioritas kebijakan pengembangan modernisasi irigasi. Optimasi alokasi air dimaksudkan untuk menambah luas tanam dianalisis dengan program linier. Hasil penelitian menunjukan bahwa berdasarkan hasil penilaian indeks kesiapan modernisasi irigasi yaitu 69,05, DI Belitang masuk dalam kategori cukup. DI Belitang pada tingkat wilayah belum siap untuk dimodernisasi sehingga diperlukan pengembangan dan perbaikan sistem irigasi terlebih dahulu selama 1 sampai 2 tahun. Pengembangan dan perbaikan kinerja menuju modernisasi irigasi berdasarkan analisis dengan AHP mengikuti urutan Belitang III, Belitang I dan Belitang II. Keuntungan maksimum dan luas tanam optimal dengan optimasi alokasi air diperoleh dengan penerapan Golongan pada wiayah DI Belitang dan pola tanam padi-padi-palawija. Penerapan Golongan di 3 wilayah DI Belitang dapat menghindari defisit air tetapi terdapat surplus air pada Masa Tanam (MT) I dan MT II. Dengan demikian, optimasi alokasi air dapat menjadi upaya dalam peningkatan keandalan penyediaan air irigasi.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"6 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74947053","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}
Warkoyo Warkoyo, Maghfira Alvarizma Haris, V. A. Wahyudi
This study aimed to determine the effect of the concentrations of yellow sweet potato starch and aloe vera gel on the physical, mechanical, and barrier characteristics of the edible film, which is applied as packaging for strawberries. It was carried out using a factorial randomized block design (RBD) consisting of 2 stages where the first step was making edible with varied yellow sweet potato starch and aloe vera gel, followed by the application of the selected edible film. The two factors used as edible films were yellow sweet potato starch (Ipomea batatas) at 2%, 3%, and 4% w/v, as well as aloe vera gel (Aloevera barbadensis) at 5%, 10%, and 15% v/v concentrations. The formulation was applied to the strawberries to examine their ability to extend shelf life. The parameters tested in the first step were thickness, color, solubility, transparency, tensile strength, elongation, and WVTR, while weight loss, texture, and color were examined in the second stage for four days of storage. The results showed an interaction between yellow sweet potato starch and aloe vera gel on thickness with a range of 0.07-0.16 mm, L value of 66.73-73.23, a* value of 0.8-2.5, b* value of 11.1-14.4, solubility of 33.24-56.16%, transparency 2.68-3.43 A/mm, tensile strength 0.08-0.70 MPa, elongation in the range of 10.95-51.14%, and WVTR of 3.97-4.90 g/m 2 /24 hours. This showed that the application of edible coating with the best treatment can prevent a decrease in weight loss, texture andcolor intensity as well as extend the shelf life of strawberries up to two times.
{"title":"The Physical, Mechanical, Barrier Characteristics, and Application of Edible Film from Yellow Sweet Potato and Aloe Vera Gel","authors":"Warkoyo Warkoyo, Maghfira Alvarizma Haris, V. A. Wahyudi","doi":"10.22146/agritech.68633","DOIUrl":"https://doi.org/10.22146/agritech.68633","url":null,"abstract":"This study aimed to determine the effect of the concentrations of yellow sweet potato starch and aloe vera gel on the physical, mechanical, and barrier characteristics of the edible film, which is applied as packaging for strawberries. It was carried out using a factorial randomized block design (RBD) consisting of 2 stages where the first step was making edible with varied yellow sweet potato starch and aloe vera gel, followed by the application of the selected edible film. The two factors used as edible films were yellow sweet potato starch (Ipomea batatas) at 2%, 3%, and 4% w/v, as well as aloe vera gel (Aloevera barbadensis) at 5%, 10%, and 15% v/v concentrations. The formulation was applied to the strawberries to examine their ability to extend shelf life. The parameters tested in the first step were thickness, color, solubility, transparency, tensile strength, elongation, and WVTR, while weight loss, texture, and color were examined in the second stage for four days of storage. The results showed an interaction between yellow sweet potato starch and aloe vera gel on thickness with a range of 0.07-0.16 mm, L value of 66.73-73.23, a* value of 0.8-2.5, b* value of 11.1-14.4, solubility of 33.24-56.16%, transparency 2.68-3.43 A/mm, tensile strength 0.08-0.70 MPa, elongation in the range of 10.95-51.14%, and WVTR of 3.97-4.90 g/m 2 /24 hours. This showed that the application of edible coating with the best treatment can prevent a decrease in weight loss, texture andcolor intensity as well as extend the shelf life of strawberries up to two times.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"5 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79129724","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}
Lola Anandya Inke, A. S. Zuidar, Dyah Koesoemawardani, S. Nurdjanah
Minuman sari lemon kolagen merupakan salah satu
{"title":"Karakteristik Minuman Sari Lemon (Citrus limon) dengan Penambahan Konsentrasi Kolagen yang Berbeda","authors":"Lola Anandya Inke, A. S. Zuidar, Dyah Koesoemawardani, S. Nurdjanah","doi":"10.22146/agritech.59724","DOIUrl":"https://doi.org/10.22146/agritech.59724","url":null,"abstract":"Minuman sari lemon kolagen merupakan salah satu","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"17 3 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82814472","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}
D. Putri, Noor Harini, Liza Azizah, Hanif Alamudin Manshur
{"title":"Karakteristik Kimia Roti Manis Sourdough yang Menggunakan Ragi Alami dari Apel Manalagi (Malus sylvestris)","authors":"D. Putri, Noor Harini, Liza Azizah, Hanif Alamudin Manshur","doi":"10.22146/agritech.61100","DOIUrl":"https://doi.org/10.22146/agritech.61100","url":null,"abstract":"","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"272 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76403441","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}
Diah Ratnaningrum, Een Sri Endah, Sabarni Gaffar, Sri Pudjiraharti
{"title":"Skrining pada Berbagai Jenis Umbi dan Pisang sebagai Sumber Difructose Anhyride III (DFA III) Melalui Reaksi Enzimatis","authors":"Diah Ratnaningrum, Een Sri Endah, Sabarni Gaffar, Sri Pudjiraharti","doi":"10.22146/agritech.68463","DOIUrl":"https://doi.org/10.22146/agritech.68463","url":null,"abstract":"","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"50 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84473049","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}
Koko Kurniawan, Nursigit Bintoro, Arifin Dwi Saputro
{"title":"Pengaruh Temperatur Pengeringan pada Karakteristik Pengeringan Nori dari Campuran Ulva lactuca dan Eucheuma cottonii","authors":"Koko Kurniawan, Nursigit Bintoro, Arifin Dwi Saputro","doi":"10.22146/agritech.59858","DOIUrl":"https://doi.org/10.22146/agritech.59858","url":null,"abstract":"","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"1 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89799865","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}
Parman Sukarno, Rahmat Yasirandi, R. Utomo, Muhammad Al Makky, R. Negara, S. Rezeki
Currently, “Buruan Sae” is a leading program in Bandung City, during the pandemic, this program was used to solve the problem of food security for every community. The government also promotes every community to implement urban farming in the city. Meanwhile, digitization is a step that is expected to be carried out in the future. To prepare for the transformation in this direction, the initial step is to measure readiness. Therefore, this study aims to determine the readiness of Agricultural Extension Officers (AOE) in Bandung as a necessary initial step in assisting the digital transformation of the “Buran Sae” program. AOE from the Department of Food and Agriculture were used as the sample population considering that they are the “spearhead” of this program. Using the Technology Readiness Index (TRI) Model, the value obtained was 3.365, which can be categorized as Medium Technology Readiness group. The amount of Explorers group namely 37.5% indicated that the majority of extension officers will accept the technology quickly. Furthermore, no part of the population can completely resist technological change as implied by the absence of the Laggards group. In the future, the results are expected to become a fundamental basis for the Department of Food and Agriculture to achieve digital transformation and this program will continue to be the main answer to every community’s problem of food and agriculture.
{"title":"Technology Readiness Index of Agricultural Extension Officers in Bandung City, Indonesia, towards Digitalization of the “Buruan Sae” Program","authors":"Parman Sukarno, Rahmat Yasirandi, R. Utomo, Muhammad Al Makky, R. Negara, S. Rezeki","doi":"10.22146/agritech.67535","DOIUrl":"https://doi.org/10.22146/agritech.67535","url":null,"abstract":"Currently, “Buruan Sae” is a leading program in Bandung City, during the pandemic, this program was used to solve the problem of food security for every community. The government also promotes every community to implement urban farming in the city. Meanwhile, digitization is a step that is expected to be carried out in the future. To prepare for the transformation in this direction, the initial step is to measure readiness. Therefore, this study aims to determine the readiness of Agricultural Extension Officers (AOE) in Bandung as a necessary initial step in assisting the digital transformation of the “Buran Sae” program. AOE from the Department of Food and Agriculture were used as the sample population considering that they are the “spearhead” of this program. Using the Technology Readiness Index (TRI) Model, the value obtained was 3.365, which can be categorized as Medium Technology Readiness group. The amount of Explorers group namely 37.5% indicated that the majority of extension officers will accept the technology quickly. Furthermore, no part of the population can completely resist technological change as implied by the absence of the Laggards group. In the future, the results are expected to become a fundamental basis for the Department of Food and Agriculture to achieve digital transformation and this program will continue to be the main answer to every community’s problem of food and agriculture.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"212 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2022-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76900196","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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