Rozana, Rozana
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ANALISA KELAYAKAN USAHA PEMBUATAN NATA DE COCO MENGGUNAKAN SUMBER NITROGEN DARI KECAMBAH Mandasari, Fika; Santosa, Budi; Rozana, Rozana
Fakultas Pertanian Vol 6, No 2 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

Nata de coco is a coconut based food product produced by the bacterium Acetobacter xylinum. The purpose of this study was to analyze the feasibility of business in the manufacture of nata de coco by utilizing sprouts as an alternative nitrogen source. Sprouts have a nitrogen content of 20-30%. Calculation of business feasibility analysis on the nata de coco extraction from sprouts, namely BEP Unit of 2.528 and BEP Price, namely Rp 29.330.290 for 5 years of production. The HPP is Rp 10.026,82 and the selling price is Rp 11.600 per 1000 grams. The NPV calculation is Rp 8.350.151, Net B/C is 1,6 while the R/C ratio obtained is 1,16. The IRR for the nata de coco business is 19% and the Payback Period or the time period needed to return all costs incurred in investing in nata de coco products for 1,03 years. Nata de coco merupakan produk pangan berbahan dasar air kelapa yang dihasilkan oleh bakteri Acetobacter xylinum. Tujuan dari penelitian ini adalah untuk menganalisa kelayakan usaha pada pembuatan nata de coco dengan memanfaatkan kecambah sebagai sumber nitrogen alternatif. Kecambah mempunyai kandungan nitrogen sebesar 20-30%. Perhitungan analisa kelayakan usaha pada pembutan nata de coco dari kecambah yaitu BEP Unit sebesar 2.528 dan BEP Harga yaitu Rp 29.330.290 selama 5 tahun produksi. HPP sebesar Rp 10.026,82 dan harga jual yaitu Rp 11.600 per 1000 gram. Perhitungan NPV sebesar Rp 8.350.151, Net B/C sebesar 1,6 sedangkan R/C ratio yang diperoleh sebesar 1,16. IRR pada usaha nata de coco sebesar 19% dan Payback Period atau jangka waktu yang dibutuhkan untuk mengembalikan semua biaya yang telah dikeluarkan dalam berinvestasi produk nata de coco selama 1,03 tahun.
NTRM (NON TOBACCO RELATED MATERIAL) TEMBAKAU RAJANGAN MADURA PADA PETANI NON KEMITRAAN Mustafa, Junius Velly; Tirtosastro, Samsuri; Rozana, Rozana
Fakultas Pertanian Vol 6, No 2 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

NTRM (Non Tobacco Related Material) is the others material beside tobacco that have big opportunity to become the dangers material source, besides distruping the production process and aesthetics. This study aims to identify the NTRM kinds on Madura cut tobacco from non-partner farmers or free farmers which has nothing to do with the company in the tobacco production process. The location of this research is in Pamekasan county madura island. Sampling in this research used non-probability sampling technique method. Selected farmers who met the criteria for planting and processing their own tobacco leave then will be sold to the free market. Farmers plan and process their own tobacco leaves in to ranjangan Madura tobacco. Selected farmers are from Galis village and Kadur village of Galis district, Asampitu village, Kretek village, and Bulai village of Pademawu district, respectively in Pamekasan regency. The result of this research in the five village showed a high NTRM content, average organic NTRM, synthetic NTRM, and non-synthetic NTRM, respectively 1,53gr/kg, 1,07gr/kg, 8,59gr/kg. The highest NTRM is non-synthetic 76,80% in the form of stone and ceramic fractions. Synthetic NTRM 9,55% especially plastic and rubber bands and Organic NTRM 13,66% like grass, banana stem, mat and mango leaves. High content NTRM tobacco ranjangan Madura especially synthetic NTRM requires attention in the guidance of free farmers especially from local government. NTRM (Non Tobacco Related Material) adalah bahan lain selain tembakau yang berpeluang besar ikut menjadi sumber bahan berbahaya, selain mengganggu proses produksi dan estetika. Penelitian ini bertujuan mengidentifikasi NTRM pada tembakau rajangan madura. Pengambilan sampel menggunakan metode non-probability sampling technique. Petani responden dipilih yang memenuhi kriteria menanam dan mengolah daun tembakaunya sendiri kemudian akan dijual ke pasar bebas. Petani menanam dan mengolah sendiri daun tembakau menjadi tembakau rajangan madura. Petani yang dipilih berasal dari Desa Galis dan Desa Kadur Kecamatan Galis, Desa Asampitu, Desa Kertek dan Desa Bulai Kecamatan Pademawu, masing-masing di Kabupaten Pamekasan. Hasil penelitian menunjukan ada kandungan NTRM yang cukup tinggi. NTRM Organik, NTRM Sintetik dan NTRM Non-Sintetik masing-masing 1,53gr/kg, 1,07gr/kg, 8,59gr/kg. NTRM paling tinggi adalah Non-Sintetik 76,80%, yang berupa batu dan pecahan keramik, NTRM Sintetik 9,55% terutama plastik dan karet gelang dan NTRM Organik 13,66% seperti rumput, pelepah pisang, tikar dan daun mangga. Tingginya kandungan NTRM tembakau rajangan madura, khususnya NTRM Sintetik, memerlukan perhatian dalam pembinaan petani bebas khususnya dari Pemerintah Daerah.
Efektivitas Suhu dan Lama Pasteurisasi Pada Mutu Pasta Bawang merah (Alllium Cepa Var. Aggregatum) Kemasan Standing Pouch Tantalu, Lorine; Rozana, Rozana; Isrofatin, Isrofatin
Jurnal Penelitian Pertanian Terapan Vol 18, No 3 (2018)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (22.827 KB) | DOI: 10.25181/jppt.v18i3.1322

Abstract

Shallotpaste is an alternative product which can be applied as a spice, one of which is onion paste. This study aims to determine the temperature and duration of shallot paste pasteurization before being processed into onion paste in standing pouch package. Randomized block design (RBD) 2x3 used as design experiments with pasteurization temperature treatment as a T factor, consisting of 2 levels, namely low-temperature long time (LTLT), called T1, that is red onion paste heated at 65oC for 30 minutes, and high-temperature short time (HTST), called T2, that is red onion paste heated at 75oC for 15 seconds. While the S factor is the storage time consists of 5 levels, namely 4, 8 and 12 days. Storage is carried out at room temperature (27.5oC) with 3 replications. The quality observed was physical appearance, reinforced by the test parameters used including TPC and total acid. The results showed that there were changes in color and aroma that occurred after 12 days storage into brownish yellow due to enzymatic performance. 60oC pasteurization temperature in 30 minutes is recommended for processing onion paste seen from the TPC value below the maximum threshold of SNI with a maximum mean value of 9.103 CFU /g