Untitled

Subagyo, Wawan Hari; Andayani, Asti

doi:10.30647/jip.v24i1.1238

Cited by 2 publications

(2 citation statements)

References 1 publication

(1 reference statement)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Water in the fermentation process functions as a medium for bacterial growth in addition to functioning as a solvent (12). According to (13), the carbohydrate content in the fermentation material determines the amount of alcohol and acidic compounds formed in the fermentation process. The process of lowering the pH can occur at the beginning of fermentation due to the formation of acids (acetic acid, pyruvic acid, and lactic acid).…”

Section: Ph Value Of Molmentioning

confidence: 99%

Natural Decomposer (MOL) developed from various banana waste and different storage times

Yunita

Irfan

Marlina

2021

J. Nat.

View full text Add to dashboard Cite

MOL is a local microorganism or natural decomposer that is used as a starter culture in production of organic fertilizers which is known as bokashi. The advantage of using MOL is that it can be made from cheap materials or by utilizing agricultural waste so that it can increase the added value of waste as well as reduce the environmental pollution. The use of MOL as a biodecomposer in production of bokashi can accelerate the fermentation process. This study aimed to produce MOL where the characteristic is similar with commercial Effective Microorganism (EM4). This study used a factorial randomized block design (RBD) with 2 factors. First factor was the types of banana (J) consisted of three levels, namely awak banana (Musa paradisiacal var. Awak; J1), barangan banana (Musa acuminate Colla; J2), and kepok banana (Musa acuminata balbisiana Colla; J3). Second factor was the storage times consisted of three levels, namely 0 weeks after fermentation (L1), 2 weeks after fermentation (L2), and 4 weeks after fermentation (L3). The analysis carried out after fermentation included total cell counts (TCC), pH value, temperature, and organoleptic test in the form of hedonic test for color and description test for aroma. The best sample was determined based on the highest TCC, the lowest pH value and aroma using a ranking test. The best treatment was obtained from J1L2 treatment (awak banana and 2 weeks after fermentation) with 1.8 × 109 CFU/ml of TCC, 3.17 of pH and medium tapai aroma.

show abstract

Section: Ph Value Of Molmentioning

confidence: 99%

Natural Decomposer (MOL) developed from various banana waste and different storage times

Yunita

Irfan

Marlina

2021

J. Nat.

View full text Add to dashboard Cite

show abstract

“…Third, the government plays an essential role in managing rural tourism and helping business actors solve problems (Liu et al 2020). Community participation, community empowerment and poverty alleviation are strategies in achieving sustainable tourism goals (Gao & Wu 2017, Wahyuni & Anom 2018, Subagyo & Andayani 2019, Sari 2020). Rural tourism is often associated with tourist villages because the village is the primary source of tourism activities.…”

Section: Introductionmentioning

confidence: 99%

The management of rural tourism in Barru Regency from a supply and demand perspective

Junaid

Riani²,

Fiarta³

et al. 2023

MKP

View full text Add to dashboard Cite

There is limited literature on the study of rural tourism, particularly related to supply and demand. This study aims to (1) identify the supply and demand aspects of rural tourism, (2) describe the concept of rural tourism based on supply and demand data. This research employs a qualitative approach in examining rural tourism in Paccekke Village, Barru Regency, for six months in the period from April to September 2021. The authors collected information through interviews with the local community and authority of Paccekke Tourism Village and direct observation. The study reveals that local communities and village officials have the opportunity to manage and develop villages through the concept of rural tourism. There are three types of supply: existing potential supply, supply of tour packages, and alternative tourism supply. This paper divides the demand for rural tourism into two parts, including products that can meet the tourists’ needs and prepared and managed rural tourism products. This study concludes that rural tourism can be realised by combining the concepts of supply and demand. This study contributes to the management and development of the village through the concept of rural tourism. This research strengthens the theory/concept of supply and demand in examining the reality of rural tourism development.

show abstract

Untitled

Cited by 2 publications

References 1 publication

Natural Decomposer (MOL) developed from various banana waste and different storage times

Natural Decomposer (MOL) developed from various banana waste and different storage times

The management of rural tourism in Barru Regency from a supply and demand perspective

Contact Info

Product

Resources

About