Jurnal Penelitian dan Pengembangan Pertanian最新文献

{"title":"POTENSI OLAHAN TEPUNG UBIKAYU MENDUKUNG KETAHANAN PANGAN / The Potential of Processed Cassava Flour to Support Food Security","authors":"W. Dewayani, R. Arum, E. Septianti, Suriany Suriany, Ekawaty Basri, Suarni Amin","doi":"10.21082/jp3.v41n2.2022.p138-145","DOIUrl":"https://doi.org/10.21082/jp3.v41n2.2022.p138-145","url":null,"abstract":"Food consumption patterns that only rely on one type of staple food are one of the causes of food security problems. The paper aims to review the role of cassava as a food security solution, as a substitute for wheat flour for noodle products and some of the results of noodle research from modified cassava flour and its potential in the carrot and spinach-based noodle industry. Cassava is one of the third most common local foods that can be developed to overcome food problems in Indonesia. Cassava can be processed into intermediate products and finished products and produce a diversity of food products. Noodles are the most preferred food by people today. This food product is made from wheat flour which is still imported in large quantities. Modified cassava can replace wheat flour in noodle making. Currently, the processing of healthy and gluten-free noodles can be made from modified cassava flour with spinach and carrot fortification.Keywords: Cassava, food, noodles, wheat flour AbstrakPola konsumsi pangan yang hanya bertumpu pada satu jenis bahan pangan pokok merupakan salah satu penyebab timbulnya masalah ketahanan pangan. Tulisan ini bertujuan mengulas peran ubi kayu sebagai salah satu solusi ketahanan pangan, sebagai pengganti terigu untuk produk mie dan beberapa hasil penelitian mie dari tepung ubi kayu termodifikasi serta potensinya dalam industri mie berbasis wortel dan bayam. Ubi kayu merupakan salah satu pangan lokal terbanyak ketiga yang dapat dikembangkan untuk mengatasi masalah pangan di Indonesia. Ubi kayu dapat diolah menjadi produk antara dan produk jadi dan menghasilkan keanekaragaman produk pangan. Mie merupakan makanan yang paling disukai oleh masyarakat saat ini. Produk pangan ini dibuat dari tepung terigu yang hingga kini masih diimpor dalam jumlah besar. Tepung ubi kayu termodifikasi dapat menggantikan tepung terigu dalam pembuatan mie. Saat ini pengolahan mie sehat dan bebas gluten dapat dibuat dari tepung ubi kayu termodifikasi dengan fortifikasi bayam dan wortel.Kata kunci: Ubi kayu, pangan, mie, terigu","PeriodicalId":283288,"journal":{"name":"Jurnal Penelitian dan Pengembangan Pertanian","volume":"224 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131426157","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}

{"title":"IMOBILISASI ENZIM UNTUK MENURUNKAN KADAR LAKTOSA / Immobilization of Enzymes to Reduce Lactose Levels","authors":"Amelya Setyawati, N. E. Suyatma, F. Budi","doi":"10.21082/jp3.v41n2.2022.p130-137","DOIUrl":"https://doi.org/10.21082/jp3.v41n2.2022.p130-137","url":null,"abstract":"Lactose intolerant consumers can consume milk if there is a lactase enzyme that breaks down lactose in dairy products first. Enzyme immobilization is an enzyme attached to the material and not dissolved in the product stream repeatedly. The process of reducing lactose levels by immobilizing the lactase enzyme in milk can be a claim that the milk is low in lactose and lactose-free. This review aims to identify recent and significant advances in enzyme immobilization technology, generate ideas for future research areas, and help identify critical gaps in research to find solutions. The highest percentage of enzyme immobilization until almost 100% uses an alginate matrix and a cycle more than twice. That indicates that the enzyme immobilization method is very effective in making low-lactose milk in the food industry in this particular. Some benefits of enzyme immobilization for the food industry are: producing low-lactose milk and improving the quality or the value of dairy products by increasing the product’s softness, digestibility, and sweetnes. In addition, it can speed up the ripening process of cheese and is a source of sugar in confectionery, feedstuffs, soft drinks, candy, cakes, ice cream, flavored milk, desserts, and molasses.Keywords: Milk, lactose intolerance, anzyme immobilization, alginate. AbstrakKonsumen intoleransi laktosa dapat mengonsumsi susu apabila ada enzim laktase yang memecah laktosa terlebih dahulu. Kadar laktosa dapat diturunkan dengan cara imobilisasi enzim laktase pada susu sehingga memiliki laktosa yang rendah atau bebas laktosa. Imobilisasi enzim merupakan enzim yang melekat pada bahan dan tidak terlarut dalam aliran produk sehingga dapat digunakan berulang kali. Naskah ini mengungkapkan kemajuan teknologi imobilisasi enzim dan membantu menemukan solusi dalam menurunkan kadar laktosa pada susu. Tingkat imobilisasi enzim yang tinggi hingga mencapai hampir 100% menggunakan matriks alginat dan siklus yang dapat digunakan lebih dari dua kali menunjukkan metode imobilisasi enzim sangat efektif menekan kadar laktosa pada susu atau pada industri pangan umumnya. Manfaat imobilisasi enzim bagi industri pangan selain untuk memproduksi susu rendah laktosa juga dapat meningkatkan kualitas atau nilai produk susu dengan meningkatkan kelembutan, daya cerna, dan rasa manis produk. Selain itu, dapat mempercepat proses pematangan keju dan sumber gula dalam penganan, bahan pakan, minuman ringan, permen, kue, es krim, susu berperisa, makanan penutup, dan molase. Kata kunci: Susu, intoleransi laktosa, imobilisasi enzim, alginat","PeriodicalId":283288,"journal":{"name":"Jurnal Penelitian dan Pengembangan Pertanian","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124963292","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}

{"title":"IMPLEMENTASI STANDAR HALAL PRODUK COKELAT OLAHAN / Halal Standar Implementation of Chocolate Poducts","authors":"Elsera Br Tarigan, S.Si, M.Si, Dira Hanifah, Ishmah Hanifah","doi":"10.21082/jp3.v41n2.2022.p118-129","DOIUrl":"https://doi.org/10.21082/jp3.v41n2.2022.p118-129","url":null,"abstract":"Halal food products have become a global issue and one of the marketing strategies for consumers predominantly muslim such as Indonesia. Based on Islamic law, the Qur’an and hadith, a Muslim is required to consume halal and tayyib food products. Chocolate is favorite product for all generation, however the ingredients is highly potency as critical point of the halal product. The objective of this study is to identify the critical points the halalness of product from ingredient factors, then integrated on the food safety, and evaluatethe quality during process. The chocolate products discussed are chocolate bars without the addition of starch, flour and animal fats except milk. The ingredient used in chocolate production are vegetable, animal, and micoorganism source. Although based on vegetable or microorganisms, it can contact with animal sources which is haram (such as pork). The additional ingredients which have critical point of halal (such as substitutes for cocoa butter, milk, sugar, flavorings, and lecithin) need to show their halal status with the halal certification published by BPJPH. In addition to halal, food products have to fulfill the characteristics of thoyyib so it is necessary to apply several food qualities and safety standards on production process. SNI 2323 2008 about cacao beans are regulate the physical quality and the classification of cocoa beans. Safety assurance during the processing into semifinished products or chocolate is applied using the principles of HACCP ( Hazard Analysis and Critical Control Point ) and GMP ( Good Manufacturing or Management Practices.Keywords: Chocolate, halal critical point, Indonesian national standard, thoyyib AbstrakKehalalan produk pangan menjadi isu global dan salah satu strategi pemasaran dengan sasaran konsumen mayoritas muslim seperti di Indonesia. Sesuai dengan syariah Islam berdasarkan Al-Qur’an dan Hadis, suatu produk pangan yang dikonsumsi harus halal dan thoyyib. Cokelat merupakan salah satu produk yang banyak digemari oleh kalangan luas, namun tergolong produk dengan yang memiliki titik kritis kehalalan sangat tinggi. Tujuan dari kajian ini adalah mengulas titik kritis kehalalan produk cokelat berdasarkan bahan-bahan yang digunakan, kemudian diintegrasikan keamanannya, dan evaluasi mutu selama proses pengolahannya. Produk cokelat yang dibahas pada tulisan ini adalah cokelat batang tanpa penambahan pati, tepung, dan lemak hewan kecuali susu. Beberapa bahan tambahan yang digunakan pada pembuatan produk cokelat dapat berasal dari bahan nabati, hewani, dan mikroorganisme. Meskipun berasal dari bahan nabati atau mikroorganisme, pada prosesnya sering kali dapat bersinggungan dengan bahan hewani yang berstatus haram (seperti babi). Beberapa bahan tambahan yang memiliki titik kritis kehalalan tersebut seperti pengganti lemak kakao, susu, gula, perisa, dan lesitin perlu ditunjukkan status kehalalannya dengan sertifikasi halal yang dikeluarkan oleh Badan Penyelenggara Jaminan Produk Hala","PeriodicalId":283288,"journal":{"name":"Jurnal Penelitian dan Pengembangan Pertanian","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123826583","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}

{"title":"POTENSI FITOBIOTIK BUAH MERAH (Pandanus conoideus) SEBAGAI PENGGANTI ANTIBIOTIC GROWTH PROMOTER (AGP) PADA PAKAN TERNAK","authors":"Maria Herawati, Ni Putu Vidia Tiara Timur, Bangkit Lutfiaji Syaefullah","doi":"10.21082/jp3.v41n2.2022.p110-117","DOIUrl":"https://doi.org/10.21082/jp3.v41n2.2022.p110-117","url":null,"abstract":"Buah merah (Pandanus conoideus) adalah tanaman endemik asal Papua dan merupakan salah satu kekayaan plasma nutfah di Indonesia, keberadaannya memiliki arti penting bagi masyarakat Papua. Beberapa manfaat buah merah adalah sebagai makanan, obat herbal, minyak untuk dikonsumsi, pakan ternak dan selain itu daunnya dapat dijadikan kerajinan tangan seperti anyaman. Buah merah dapat digunakan sebagai fitobiotik karena memiliki kandungan yang dapat mengganti peran AGP (Antibiotic Growth Promoter) yang digunakan untuk meningkatkan efisiensi pakan dan produktivitas ternak. Berdasarkan beberapa penelitian terdahulu, pemberian fitobiotik dari buah merah mampu meningkatkan performans ternak (kualitas telur dan daging, bobot badan, konversi ransum), menurunkan mortalitas dan mempertahankan status kesehatan ternak, sehingga usaha menjadi lebih efisien dan menguntungkan. Oleh karena itu, tujuan dari reviu ini adalah membahas potensi buah merah sebagai fitobiotik pengganti AGP pada pakan ternak","PeriodicalId":283288,"journal":{"name":"Jurnal Penelitian dan Pengembangan Pertanian","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122032477","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}

{"title":"PEMANFAATAN BUAH NANAS SEBAGAI SUMBER ENZIM DALAM PENGOLAHAN MINYAK KELAPA SECARA BASAH / Utilization of Pineapple Fruit As a Source Of Enzymes in Wet Processing of Coconut Oil","authors":"M. Lintang, P. Layuk, J. Sondakh, O. Tandi, Steivie Karouw","doi":"10.21082/jp3.v41n2.2022.p98-109","DOIUrl":"https://doi.org/10.21082/jp3.v41n2.2022.p98-109","url":null,"abstract":"Coconut oil is the most valuable part of coconut. The oil content of old coconut flesh is about 34.7%. Coconut oil is used as an industrial raw material or as cooking oil, and it is the most important product of coconut consumption in Indonesia. Wet processing of coconut oil can be carried out enzymatically, using the principle of breaking the coconut milk protein layer. Pineapple is a source of the proteolytic enzyme bromelain. The use of bromelain in coconut oil processing has been widely studied. The yield and quality of the oil are better than conventionally processed coconut oil. The bromelain enzyme can accelerate the process of separating the oil and protein contained in coconut milk by hydrolyzing the protein. The resulting yield varies from 10% to 23% depending on the part of the pineapple as a source of enzymes. The technological innovation of coconut oil processing with the enzymatic method can technically be applied and developed because it is able to provide added value to coconut farmers and iKse financially profitable as indicated by the R/C value of 1.12.Keywords: Coconut oil, pineapple, bromelain enzyme AbstrakMinyak kelapa merupakan bagian yang paling berharga dari buah kelapa. Kandungan minyak daging buah kelapa tua sekitar 34,7%. Minyak kelapa digunakan sebagai bahan baku industri, atau sebagai minyak goreng, dan merupakan produk paling penting dari konsumsi kelapa di Indonesia. Pengolahan minyak kelapa secara basah dapat dilakukan dengan metode enzimatis menggunakan prinsip pemecahan lapisan protein santan. Nanas merupakan sumber enzim proteolitik bromelin. Penggunaan bromelin dalam pengolahan minyak kelapa telah banyak diteliti dan diperoleh rendemen dan mutu minyak lebih baik dibanding minyak kelapa yang diproses secara tradisional. Enzim bromelin mampu mempercepat proses pemisahan minyak dan protein yang terkandung dalam santan dengan cara menghidrolisis proteinnya. Rendemen yang dihasilkan bervariasi antara 10-23%, bergantung bagian buah nanas sebagai sumber enzim. Inovasi teknologi pengolahan minyak kelapa dengan metode enzimatis secara teknis dapat diterapkan dan dikembangkan karena mampu memberikan nilai tambah kepada petani kelapa dan secara finansial menguntungkan yang diindikasikan oleh nilai R/C 1,12.Kata kunci: Kelapa, minyak, nanas, enzim bromelin","PeriodicalId":283288,"journal":{"name":"Jurnal Penelitian dan Pengembangan Pertanian","volume":"344 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123102869","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}

{"title":"POTENSI PENGEMBANGAN HANJELI (Coix lacryma-jobi L.) DAN JEWAWUT (Setaria italica) MENDUKUNG DIVERSIFIKASI PANGAN LOKAL / Hanjeli (Coix lacryma-jobi L.) and Millet (Setaria italica) Development Potential to Support Local Food Diversification","authors":"Suarni Suarni","doi":"10.21082/jp3.v41n2.2022.p85-97","DOIUrl":"https://doi.org/10.21082/jp3.v41n2.2022.p85-97","url":null,"abstract":"The benefits of hanjeli grain are that they include protein 14.8 g/ 100 g, fat 4.g/100 g and Fe minerals 6 mg/100 g, whereas millet seeds contain protein 12.0 mg/100 g, dietary fiber 8.2%, and phenolic 0.03% to 3.0% at a level that is significantly greater than other cereals. The potential nutritional and functional components of these alternative cereal commodities make them a good food source to support local food diversification, and even serve as functional food items. The development potential demands of high yielding varieties that is superior to local varieties. Appropriate farming technology and post-harvest processing are required to increase yield. The final product is preferred by consumers on organoleptic tests (willingness to accept-WTA) of various circles, has a selling value and is affordable (willingness to pay-WTP), along with adequate nutritional content, especially the bioactive functional components must be preserved through adequate processing. It is possible to bring attention to hanjeli and millet cereals as neglected foodstuffs if they are packaged correctly, so that a quality and aesthetically pleasing final product is achieved.Keywords: Hanjeli, millet, food diversification, potential AbstrakBiji hanjeli mengandung protein 14,8 g/100 g, lemak 4,9 g/100 g, mineral Fe 6 mg/100 g, sedangkan biji jewawut mengandung protein 12,0 mg/100 g, serat pangan 8,2%, fenolik 0,03-3% relatif lebih tinggi dibanding serealia lainnya. Potensi komponen nutrisi dan fungsional pada komoditas serealia alternatif tersebut menjadikannya sumber pangan yang layak dikembangkan untuk mendukung diversifikasi pangan lokal, bahkan dapat berfungsi sebagai bahan produk pangan fungsional. Potensi pengembangan memerlukan varietas unggul baru (VUB) yang memiliki sifat yang lebih baik dibanding varietas lokal. Untuk meningkatkan produksi kedua komoditas memerlukan teknologi budi daya dan penanganan pascapanen yang tepat. Penanganan pengolahan yang memadai diperlukan untuk memperoleh produk akhir yang disukai konsumen dari berbagai kalangan, tingkat penerimaan melalui uji organoleptik memenuhi willingness to accept (WTA), memiliki nilai jual dengan harga yang terjangkau (willingness to pay-WTP), disertai kandungan gizi yang memadai, terutama komponen fungsional bioaktif. Dikemas secara higienis akan diperoleh produk hanjeli dan jewawut yang berkualitas dan menarik sehingga kedua serealia ini potensial dipasarkan dan dikembangkan mendukung diversifikasi pangan.Kata Kunci: Hanjeli, jewawut, diversifikasi pangan, potensi","PeriodicalId":283288,"journal":{"name":"Jurnal Penelitian dan Pengembangan Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129472081","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}

{"title":"PEMANFAATAN PELAPIS EDIBEL UNTUK MEMPERTAHANKAN KUALITAS BUAH DAN SAYUR SEGAR / Utilization of Edible Coatings to Maintain the Quality of Fresh Fruits and Vegetables","authors":"M. Novita, S. Sugiyono, N. E. Suyatma, S. Yuliani","doi":"10.21082/jp3.v41n2.2022.p65-73","DOIUrl":"https://doi.org/10.21082/jp3.v41n2.2022.p65-73","url":null,"abstract":"The increasing awareness of healthy living among consumers encourages producers to increase the availability of quality fresh fruits and vegetables without preservatives. Fruits and vegetables are perishable products because they have high water content. In addition, after harvesting, fruits and vegetables are still undergoing the process of respiration and transpiration. Respiration and transpiration are the main causes of damage and deterioration of fruit quality after harvest. Coatings can create modified atmospheric conditions that slow fruit ripening and prevent water loss, which in turn delays spoilage. The main components of the coating are hydrocolloid and lipid matrix. Polysaccharide and protein coatings were effective in reducing the respiratory rate of tomatoes, carrots, guava, papaya, cucumber, and peppers thereby extending shelf life. Lipid-based coatings are able to maintain the weight of oranges, increase luster and delay wilting of tomatoes and green chilies. In addition to physiological effects, the coating can also protect fruits and vegetables from pathogenic infections such as chitosan which provides antimicrobial functions in cucumbers. The mechanical, functional, and organoleptic properties of the coating depend on the main components in the biopolymer matrix and the additives used. The use of composite coatings provides maximum results for the preservation of fruit and vegetables because, in addition to reducing the respiration rate, it is also able to maintain product water loss. This paper describes coating technology with an emphasis on edible composite coatings, the effect on fresh fruits and vegetables, as well as the implementation of active ingredients in the development of edible coatings and future development directions.Keywords: Fruit, vegetable, edible coating, preservation AbstrakKesadaran hidup sehat di kalangan konsumen yang terus meningkat mendorong produsen meningkatkan ketersediaan buah dan sayur segar yang berkualitas tanpa bahan pengawet. Buah dan sayur merupakan produk yang cepat rusak karena memiliki kandungan air yang tinggi. Selain itu, buah dan sayur setelah dipanen masih menjalani proses respirasi dan transpirasi. Respirasi dan transpirasi merupakan penyebab utama kerusakan dan kemunduran kualitas buah setelah panen. Pelapisan (coating) dapat menciptakan kondisi atmosfer termodifikasi sehingga memperlambat kematangan buah dan mencegah kehilangan air, yang akhirnya menunda kebusukan. Komponen utama pelapis yaitu matriks hidrokoloid dan lipid. Pelapis polisakarida dan protein efektif menurunkan laju respirai tomat, wortel, guava, pepaya, mentimun, dan paprika sehingga memperpanjang umur simpan. Pelapis berbasis lipid mampu mempertahankan bobot jeruk, meningkatkan kilau dan menunda layu tomat dan cabai hijau. Selain efek fisiologi, pelapisan juga dapat melindungi buah dan sayur dari infeksi patogen seperti kitosan yang memberikan fungsi antimikrobial pada mentimun. Sifat mekanik, fungsional, maupun or","PeriodicalId":283288,"journal":{"name":"Jurnal Penelitian dan Pengembangan Pertanian","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127522938","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}

{"title":"DAM PARIT BERTINGKAT DAN TEKNOLOGI IRIGASI HEMAT AIR UNTUK OPTIMALISASI PEMANFAATAN SUMBERDAYA AIR DI LAHAN KERING / Channel Reservoir in Cascade and Water-saving Irrigation Technology for Optimization of Water Resources Utilization in Upland","authors":"N. Heryani","doi":"10.21082/jp3.v41n2.2022.p74-84","DOIUrl":"https://doi.org/10.21082/jp3.v41n2.2022.p74-84","url":null,"abstract":"Currently, the frequency of floods and droughts is becoming more frequent and can threaten the agricultural production system and national food security. Rainfall in dry land, especially dry land in dry climates, is fall in large quantities and in a short time resulting in excess water in the rainy season and lack of water in the dry season. Most of the water will flow as runoff, so rainwater and runoff harvest are necessary. Rainwater harvesting and surface runoff through various water harvesting structures such as reservoir, long storage, channel reservoir, and other water conservation techniques have long been known and carried out in the context of water management in dry land. The design and construction of water harvesting can be done through:1) mapping of potential areas for water harvest development including the number, dimensions and distribution of water harvesting buildings, 2) assessing the level of suitability of rainwater harvesting development in the potential area. Channel reservoir as a source of supplement irrigation increased crop productivity and cropping index from 100 to 200 and 300, as well as changes or combinations of types of commodities that are cultivated in addition to food crops, namely horticultural crops such as shallots, red chilies, watermelons, melons, etc. Channel reserrvoir technology is a simple technology that can be done by damping the flow of water in the channel or river and distribute to the surrounding land. Water use optimization can be done through the application of water-saving irrigation by the application of pipeline irrigation system, solar panel pump or even smart irrigation. This paper presents the development of water harvesting technology by channel reservoir in cascade to optimize water utilization in order to increase the cropping index in dry land supported by water-saving irrigation.Keywords: Water harvesting, channel reservoir in cascade, watersaving irrigation, dry land AbstrakDewasa ini frekuensi kejadian banjir dan kekeringan semakin kerap yang dapat mengancam sistem produksi pertanian dan ketahanan pangan nasional. Curah hujan yang sangat eratik di lahan kering, terutama lahan kering iklim kering, turun dalam jumlah besar dan waktu yang singkat sehingga terjadi kelebihan air pada musim hujan dan kekurangan air pada musim kemarau. Pada musim hujan, sebagian besar air akan mengalir di permukaan sehingga diperlukan upaya pemanenan air hujan dan aliran permukaan. Pemanenan air hujan dan aliran permukaan melalui berbagai bangunan panen air seperti embung, long storage, dam parit, dan teknik konservasi air lainnya telah lama dikenal dan dilakukan dalam upaya pengelolaan air di lahan kering. Rancang bangun panen air dapat dilakukan melalui: 1) pemetaan wilayah potensial untuk pengembangan panen air, meliputi jumlah, dimensi, dan sebaran bangunan panen air, 2) menilai tingkat kesesuaian pengembangannya di wilayah potensial. Dam parit dapat dimanfaatkan sebagai sumber irigasi suplementer unt","PeriodicalId":283288,"journal":{"name":"Jurnal Penelitian dan Pengembangan Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124170658","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}

{"title":"PEMANFAATAN KALSIUM KLORIDA UNTUK MEMPERTAHANKAN KUALITAS BUAH KLIMATERIK / Utilization Of Calcium Chloride To Maintain Climateric Fruit Quality","authors":"Ewinda Isensi Feni, Marisa Christina Tapilouw","doi":"10.21082/jp3.v41n1.2022.p55-63","DOIUrl":"https://doi.org/10.21082/jp3.v41n1.2022.p55-63","url":null,"abstract":"Climacteric fruit is a type of fruit that experiences an increase in respiration rate, ethylene production, and rapid fruit ripening after harvest. Climacteric fruits (mango, papaya, tomato, and banana) are generally consumed daily and have economic value. This study discusses the use of calcium chloride (CaCl2) to maintain climacteric fruit quality. The application of CaCl2 is a postharvest technology to maintain fruit physiological values (fruit weight loss, color, hardness, aroma, texture and organoleptic value), protect fruit from pathogenic agents, and maintain postharvest fruit nutrition. In general, the application of CaCl2 maintained the physiological value of climacteric fruit 6-8% (6% for mango, papaya, tomato, and 8% for banana), and the soaking time ranged from 20-120 minutes (20 minutes for tomato, 60 minutes for papaya, 80 minutes on mango and 120 minutes on banana.In addition, the application of CaCl2 with a concentration of 2-8% can suppress the growth of spores of pathogenic fungi that cause fruit rot (2% in papaya can suppress Colletotrichum gloeosporioides spores, 3% in tomatoes suppress fungal development Alternaria alternata, the combination of CaCl2 1.0 g/ L in mango inhibited the development of spores of the fungus C. gloeosporioides and immersion of CaCl2 20 mM in bananas suppressed the development of spores of the fungus Colletotrichum musae. Things that need to be considered in the use of CaCl2 in postharvest fruit are concentration, length of treatment, appropriate temperature and application method. CaCl2 treatment can maintain fruit quality during the postharvest period, increase economic value, and reduce chemical residues in fruith climacteric.Keywords: Climacteric fruit, calcium chloride, physiology, pathology AbstrakBuah klimakterik merupakan jenis buah yang mengalami peningkatan laju respirasi, produksi etilen, dan pematangan buah cepat terjadi setelah panen. Buah klimakterik (mangga, pepaya, tomat, dan pisang) umumnya dikonsumsi sehari-hari dan memiliki nilai ekonomis. Kajian ini membahas pemanfaatan kalsium klorida (CaCl2) untuk mempertahankan kualitas buah klimakterik. Aplikasi CaCl2 merupakan teknologi pascapanen untuk mempertahankan nilai fisiologi buah (susut bobot buah, warna, kekerasan, aroma, tekstur dan nilai organoleptik), melindungi buah dari agen patogen, dan mempertahankan gizi buah pascapanen. Secara umum aplikasi CaCl2 mempertahankan nilai fisiologi buah klimakterik 6-8% (6% pada mangga, pepaya, tomat, dan 8% pada pisang), dan waktu perendaman berkisar antara 20-120 menit (20 menit pada tomat, 60 menit pada pepaya, 80 menit pada mangga, dan 120 menit pada pisang. Selain itu, aplikasi CaCl2 dengan konsentrasi 2-8% dapat menekan pertumbuhan spora jamur patogen penyebab busuk buah (2% pada pepaya dapat menekan spora jamur Colletotrichum gloeosporioides, 3% pada tomat menekan perkembangan jamur Alternaria alternata, kombinasi CaCl2 1,0 g/L pada mangga menghambat perkembangan spora jamur C. gloeosporio","PeriodicalId":283288,"journal":{"name":"Jurnal Penelitian dan Pengembangan Pertanian","volume":"120 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128071754","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}

{"title":"POTENSI, KENDALA DAN PELUANG PENGEMBANGAN AGRIBISNIS KELAPA RAKYAT DI KABUPATEN SARMI, PAPUA/Potentials, Constraints and Opportunities of Community Coconut Agribusiness Development In Sarmi District, Papua","authors":"S. W. Manwan, M. S. Lestari, Ghalih Priyo Dominanto","doi":"10.21082/jp3.v41n1.2022.p44-54","DOIUrl":"https://doi.org/10.21082/jp3.v41n1.2022.p44-54","url":null,"abstract":"Sarmi Regency is a coconut producer with a productive plant area of 5,085 ha or 19.9% of the total coconut area in Papua Province covering an area of 25,585 ha in 2019. There was an increase in land area of 60.96% from the previous year, but this increase was not accompanied by a significant increase in productivity. The low productivity is caused mostly by old coconut plants, not using high yielding varieties of coconut and maintenance activity not using cultivation technology. Nowadays, coconut productivity in Sarmi Regency is only 0.22 tons/ha, under the national coconut productivity 1.1 tons/ha. This paper discusses the prospects, constraints, and opportunities for developing coconut farming in Sarmi Regency, Papua. The area of coconut plantations in Sarmi Regency, coconut trees are only 60.6% productive, of which the rest is immature plantations, damaged plants and new plants. The existence of a large area of land is an opportunity for the development of smallholder coconut plantations in Sarmi Regency, Papua. The use of quality seeds and proper cultivation management is a necessity in increasing coconut production and agribusiness. Constraints faced in coconut agribusiness are the low productivity of smallholder coconut, post-harvest is not optimal, and production has not been able to be absorbed by the local market. The income per farmer in one coconut harvest is Rp. 600,449,- copra income Rp. 900,766,- and the income from coconut oil production is Rp. 1,000,871,-. The results of the feasibility calculation analysis show that the potential of smallholder coconut farming products in Sarmi Regency has an R/C ratio > 1, 1.71 (coconuts), 1.06 (copra) and 1.03 (coconut oil). Coconut agribusiness development strategy, namely the support of infrastructure to support the development of smallholder coconut plantations; Innovation in seed technology, cultivation, harvest and postharvest management; Empowerment and development of farmers; development of marketing networks through institutional participation.Keywords: Coconut, agribusiness, development AbstrakKabupaten Sarmi termasuk penghasil kelapa dengan luas areal tanaman produktif 5.085 ha atau 19,9% dari total areal kelapa di Provinsi Papua seluas 25.585 ha pada tahun 2019. Terjadi peningkatan luas areal pertanaman kelapa 60,96% dari tahun sebelumnya, namun tidak disertai dengan peningkatan produktivitas yang signifikan. Rendahnya produktivitas kelapa karena sebagian besar sudah tua, tidak berasal dari bibit unggul, dan tidak menerapkan teknologi dalam perawatan tanaman. Hingga saat ini produktivitas kelapa di Kabupaten Sarmi hanya 0,22 t/ha, jauh lebih rendah dari produktivitas nasional yang mencapai 1,1 t/ha. Makalah ini membahas prospek, kendala, dan peluang pengembangan usahatani kelapa di Kabupaten Sarmi, Papua. Areal perkebunan kelapa yang produktif di daerah ini hanya 60,6%, sisanya tanaman belum menghasilkan, rusak, dan baru. Lahan yang masih luas menjadi peluang pengembangan perkebunan ","PeriodicalId":283288,"journal":{"name":"Jurnal Penelitian dan Pengembangan Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130107187","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}