Analisis Usahatani Labu Kuning Di Desa Singsingon Raya, Kecamatan Passi Timur, Kabupaten Bolaang-Mongondow

Pendong, Lina Tini; Porajouw, Oktavianus; Pangemanan, Lyndon R.J.

doi:10.35791/agrsosek.13.2.2017.16542

Cited by 3 publications

(2 citation statements)

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“…Faktor yang mempengaruhi pertumbuhan labu kuing, antara lain benih, teknik budidaya, unsur hara, dan ekologi [4]. Bibit adalah faktor utama dalam menentukan keberhasilan pertumbuhan labu kuning [5]. Benih berkualitas tinggi memegang peranan penting dalam budidaya labu kuning, benih yang digunakan mempengaruhi tingkat keberhasilan pembibitan.…”

Section: Pendahuluanunclassified

Analisis Keberlanjutan Usahatani Benih Labu Kuning di Kabupaten Banyuwangi

Susanto

Iskandar²,

Kasutjianingati³

2022

j.ilm.inov.

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Agribisnis biji labu kuning yang berkelanjutan dan berdaya saing dicirikan oleh kemampuan merespon perubahan pasar secara efisien, berorientasi pada kepentingan jangka panjang, memiliki inovasi terkait teknologi, menggunakan teknologi yang ramah lingkungan dan mengupayakan kelestarian sumber daya alam dan lingkungan. Penelitian ini bertujuan untuk menganalisis keberlanjutan dimensi ekonomi usahatani biji labu kuning di Kabupaten Banyuwangi. Metodologi yang digunakan adalah Rap-Seed melalui metode Multi Dimensional Scaling (MDS) untuk menganalisis keberlanjutan dengan 7 atribut. Hasil analisis indeks keberlanjutan untuk dimensi ekonomi adalah 61,81. Faktor yang sangat mempengaruhi keberlanjutan dalam dimensi ekologi dan yang perlu diperhatikan adalah simpanan berupa simpanan petani dengan nilai 8,93.

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Section: Pendahuluanunclassified

Analisis Keberlanjutan Usahatani Benih Labu Kuning di Kabupaten Banyuwangi

Susanto

Iskandar²,

Kasutjianingati³

2022

j.ilm.inov.

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“…It is why this fruit is very good both for children and the elderly since it gives so much benefits to the human body. In children's case, it is very useful to increase appetite and for dealing with intestinal worms (Pendong, et. al, 2017).…”

Section: Innovation Of Vocational Technology Educationmentioning

confidence: 99%

The Influence of Proportion of Yellow Pumpkin (Cucurbita Moschata) Flour and Red Rice (Oryza Glaberrima) Flour towards Organoleptic Properties of Food Bar

Miranti

Helga

2018

INVOTEC

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Food bar is food with a bar-like shape which contains adequate energy and nutrition. This study aims to determine the right proportion between red rice flour and yellow pumpkin flour as well as to analyze the influence of said proportion towards organoleptic properties of the food bar. The proportions between red rice flour and yellow pumpkin flour used in this study are 40% and 60%, 50% and 50%, and 60% and 40%. With those varying proportions, the food bars are organoleptically tested based on their color, smell, taste, blendability and favorite level. The study shows that the proportion of red rice flour and yellow pumpkin flour has an impact on the organoleptic properties of the food bar such as the taste, blendability, and favorite level. However, the proportion has no effect on the color and smell of the food bar. The best food bar product contains the proportion of 50% red rice flour and 50% yellow pumpkin flour. Nutrions found per 100g are 144.2 kcal energy, 26g carbohydrate, 15.38mg calcium, 4.56g fat, 2.18g protein, 34.32mg phosphor, 83.04 RE vitamin A, 0.04mg vitamin B1, 13.26mg vitamin C.

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