AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian 2023-07-01T09:40:28+00:00 Lina Widawati Open Journal Systems <div id="journalDescription"> <p><strong>AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian</strong> is a scientific communication media which is issued by Agribusiness Study Program and Agricultural Food Technology Study Program, Faculty of Agriculture, Universitas Dehasen in collaborations with&nbsp;<a title="AJPI link" href="" target="_blank" rel="noopener">Asosiasi Jurnal Pertanian Indonesia (AJPI)</a>. <strong>AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian</strong>&nbsp; is a peer-reviewed journal. Publisher by Unived Press,&nbsp;Universitas Dehasen Bengkulu. <strong>AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian</strong>&nbsp;is dedicated to researchers and academics intent on publishing<strong>&nbsp;research paper</strong>, <strong>technical paper</strong>, <strong>conceptual paper&nbsp;</strong>and <strong>case study reports</strong>. Scientific periodic publication on Agricultural Food Technology, Agribusiness, Agricultural Socio-Economics and Business issue as media for information dissemination&nbsp;of research result for lecturer, researcher and practitioner.&nbsp;AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian , <strong>p-ISSN</strong> <a href=";1414472662&amp;1&amp;&amp;" target="_blank" rel="noopener">2407-1315</a>&nbsp;and <strong>e-ISSN</strong> <a href=";1584003211&amp;1&amp;&amp;">2722-1881</a> in a year published twice year.&nbsp;</p> <p>&nbsp;</p> </div> <div id="additionalHomeContent"> <p><strong>AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian</strong>, the authors are required to register in advance and upload the manuscript online. The process of the manuscript could be monitored through OJS. Authors, readers, editorial boards, editors, and peer review could obtain the real-time status of the manuscript. A hard copy of the journal could be purchased by the system. Several other changes are informed in&nbsp;<a title="Journal History" href="" target="_blank" rel="noopener">Journal History</a>.</p> <div>&nbsp;</div> </div> Study Of Wheat Flour And Tubers With The Addition Of Glycerol Monostearate 2023-06-29T19:20:25+00:00 Reny Dian PS Dedin Finatsiyatull Rosida <p><em>Bread is a food made from wheat flour which can be used as an alternative food substitute. Wheat flour is made from wheat which is still imported. Therefore, one way to reduce the increase in import numbers is by using local food ingredients that can be used as raw materials for making white bread. Local food ingredients that can be used are cassava tubers, kimpul tubers, uwi tubers. The use of local food ingredients as ingredients for making white bread can add variety to white bread and increase the value of white bread. The purpose of this study was to determine the effect of the proportions of wheat flour and tuber flour and the addition of glycerol monostearate on the volume of white bread rising. The results of this study used a completely randomized design (CRD) with 2 factors with 3 replications. The first factor was the proportion of wheat flour and tuber flour (cassava, kimpul, cassava) (70:30) and the second factor was the addition of glycerol monostearate (2%, 4%, 6%). The results of the best treatment were white bread and uwi flour with the addition of 6% glycerol monostearate, which had a water content of 22.705%, starch content of 40.174%, and swelling volume of 83.623%.</em></p> 2023-06-28T00:00:00+00:00 ##submission.copyrightStatement## Effect of Various Methods of Processing Curly Red Chilli (Capsicum annum L.) on the Physicochemical and Organoleptic Characteristics of Coconut Nira Soy Sauce 2023-06-29T19:20:33+00:00 Muhammad Rizky Ramanda Alexandra T. Putri Amalia Wahyuningtyas <p>Soy sauce is a liquid product derived from fermented soybeans or soybean meal plus sugar with or without the addition of other food ingredients. Soy sauce is usually made from soybeans, but apart from soybeans, soy sauce can be made with coconut sap. Previously, research on coconut sap soy sauce had been conducted, but the results showed that the panelists' preference for coconut sap soy sauce was still low. In this study, the addition of curly red chili with various processing methods and spices was thought to increase the panelists' preference for coconut sap soy sauce. This study aimed to examine the physicochemical and organoleptic characteristics of coconut sap soy sauce with the addition of curly red chili with four processing methods. The chili processing methods used were coarsely ground chilies, finely ground chilies, dried chili powder, and chili extracts. The research stages include the process of making coconut sap soy sauce, organoleptic tests, viscosity tests, acidity tests (pH), and sucrose tests. ANOVA (Analysis of Variance) and SPSS applications were used to analyze the test data. If significant results are obtained, the analysis is continued with Duncan's Multiple Range Test (DMRT) with a significance level of 5%. Based on the test results, the addition of various chili processing methods significantly affected the degree of acidity (pH), viscosity, sucrose content, hedonic color, hedonic viscosity, and hedonic spiciness. However, the effect is not significant on the hedonic aroma. The coconut sap soy sauce with chili extract obtained the highest score for the ranking test assessment.</p> 2023-06-28T00:00:00+00:00 ##submission.copyrightStatement## Factors Affecting The Purchase Of Vegetables At The Online Store "Kupesan" 2023-06-29T19:20:40+00:00 Tiarma Tiarma Yossie Yumiati Ana Nurmalia <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Advances in science and technology in agriculture have brought changes in buying and selling transactions of fresh agricultural products such as vegetables.&nbsp; This change encourages the lifestyle of people who want everything practical and the emergence of online stores, Kupesan is the first online store in Bengkulu City that already has an application.&nbsp; Therefore, the purpose of this study was to determine the factors that influence purchasing decisions for vegetables at the online shop "Kupesan".&nbsp; Data collection methods were carried out by surveys, interviews and distributing questionnaires via google form.&nbsp; A sample of 67 people using purposive sampling, namely individuals who may be respondents are people who have purchased vegetable commodities more than once at the online shop "Kupesan".&nbsp; Data analysis using multiple linear regression with the help of SPSS software.&nbsp; The results of this study indicate that the factors of trust and product quality that influence purchasing decisions for vegetables at the online store Kupesan.&nbsp; While the factors of price, convenience and service do not affect the decision to purchase vegetables at the online store Kupesan.</p> 2023-06-28T00:00:00+00:00 ##submission.copyrightStatement## Effect Of Farmer Behavior On Farming Productivity Of Porang (Amorphophallus Oncophyllus Prain) In Tegalwaru District Karawang 2023-06-30T11:09:27+00:00 Sri Shinta Paulina Sulistyo Sidik Purnomo I Putu Eka Wijaya <p><em>Porang is a food crops that has high economic value. Porang production still cannot be fulfilled optimally. The productivity of farmers in managing farming is very dependent on their behavior such as: knowledge, attitudes, and skills of farmers. This study aims to: (1) analyze the influence of farmer behavior both farmer knowledge, farmer attitudes and farmer skills simultaneously on people's productivity; (2) Analyzing the influence of farmer behavior, be it farmer knowledge, farmer attitudes or farmer skills partially on people's productivity. The research method used is descriptive quantitative method. The number of research respondents was 30 porang farmers purposively with the determination of sampling using the saturated sample method. The collection of research data using primary data through interviews with questionnaires, while secondary data obtained from agencies related to research. The analysis technique used is classical assumption test, multiple linear regression analysis, and hypothesis testing. The results showed that the hypothesis test of farmer behavior (knowledge, attitudes, and skills) simultaneously had a significant effect on people's productivity with a F<sub>count</sub> of 5.035 &gt; F<sub>table</sub> of 2.960 and a significance value of 0.007 &lt; a significance of 0.05. Partially, aspects of knowledge and aspects of attitude have a significant effect on people's productivity with successive t<sub>count</sub> values ​​of 2.318 and 2.206 &gt; t<sub>table</sub> of 2.056 and 2.056 respectively. While the skill aspect has no significant effect on the productivity of people in Tegalwaru District, Karawang Regency with a tcount of 0.215 &lt;ttable of 2.056.</em></p> <p><em>&nbsp;</em></p> <p><strong><em>K</em></strong><strong><em>eywords </em></strong><em>: attitude</em><em>;</em><em> knowledge</em><em>;</em><em> porang</em><em>;</em><em> productivity</em><em>; </em><em>skill</em></p> 2023-06-28T00:00:00+00:00 ##submission.copyrightStatement## Factors Affecting The Learning Process In Extension In Kepahiang District 2023-06-29T19:20:55+00:00 Timbul Rasoki Lina Asnamawati <p>Indonesia's coffee consumption over the last five years has shown an increase that is consistent with the current average estimate of coffee consumption per capita in Indonesia at around 1.11 kg/capita/year. Exports in the form of beans (green beans and roasts) decreased, on the other hand exports in the form of powder, instant coffee, and coffee drinks continued to increase, except for instant coffee in 2019 which suddenly declined. The stock of coffee beans in Indonesia in the last 5 years has decreased. Coffee imports by Indonesia over the last 5 years have continued to increase, except in the form of roasted beans which have decreased slightly. The stock of coffee beans in Indonesia for the last 5 years has continued to decline. Seeing this phenomenon, researchers are interested in factors that influence the learning process in counseling in Kepahyang Regency. Determination of respondents using the method of arikunto 10% of the total population, then obtained as many as 496 respondents who will be selected randomly. Analysis of research data using path equations, while data processing uses AMOS 22 software. The results show that the variables that have a significant influence on farmers' perceptions of the learning process in extension are; X2 (Farming experience), X4 (Farmers' participation in community institutions), X5 (Access to information), X7 (Farmers' perceptions of government policies).</p> <p>Keywords; Factors, Learning, Counseling, Coffee Farmers</p> 2023-06-28T18:53:12+00:00 ##submission.copyrightStatement## Analysis Of Cl, Fe, Ai, Ph, And Water Content On Various Sizes Of Crystal Monosodium Glutamate (Msg) 2023-06-29T19:21:00+00:00 Fika Treeza Putri Desiana Nuriza Putri Iwan Nuddin Elfi Anis Saati <p>Produksi bahan tambahan pangan Monosodium Glutamate (MSG) memiliki berbagai macam resiko, salah satu contoh resiko yang diduga terjadi yaitu kualitas produk tidak mencapai target yang ditentukan seperti produk rusak/ <em>defect.</em> &nbsp;Kualitas produk dapat dikontrol dengan cara pengendalian mutu terhadap produk MSG. Penelitian ini memiliki tujuan untuk mengetahui pengaruh ukuran kristal MSG terhadap kadar Cl, Fe, pH, Ai, kadar air,agar produk MSG dari berbagai jenis ukuran kristal guna &nbsp;memiliki mutu yang baik sesuai dengan standart spesifikasi dan dapat diterima di pasaran dengan baik. Rancangan percobaan pada penelitian ini menggunakan Rancangan Acak Lengkap (RAL) sederhana dengan 3 sampel ukuran MSG yang berbeda yaitu LC <em>(Large Crystal) </em>30 mesh<em>, </em>RC <em>(Regular Crystal)</em> 40 mesh, FC 100 mesh<em> (Fine Crystal), </em>yang dilakukan sebanyak 3 kali pengulangan. Hasil dari penilitian diperoleh nilai rata-rata untuk setiap ikuran kristalnya 0,00393% untuk nilai Cl, 2,95% untuk nilai Fe, 6,88 untuk pH, 0,013nm untuk nilai Ai, 0,038% untuk kadar air.</p> 2023-06-29T17:12:31+00:00 ##submission.copyrightStatement## Growth And Production Of Porang (Amorphophallus Muelleri Blume) Plant Due To Sunlight Intensity And Different Plant Media Formulation 2023-06-30T03:47:08+00:00 Mita Lestari Susi Handayani Edi Susilo Hesti Pujiwati <p><em>The porang plant is a tuber-producing plant developed because it can increase farmers' income. Sunlight intensity and the growing environment are essential factors that affect the growth and yield of porang plants. The research aims to get the best shade, planting media formulation, and their interaction for the development and outcome of porang plants. This study applied a randomized group design with the factorial pattern. The first factor is 50%, 70%, and 90% shade. The second factor of planting media formulation is soil or control (100%), soil (50%) + rice husk (16.7%) + coffee husk (16.7%) + manure (16.7%), soil (33.3%) + rice husk (33.3%) + waste (33.3%), soil (66.7%) + coffee husk (16.7%) + rice husk 16.7%). The results showed that 90% shading and planting media formulation of soil (33.3%) + rice husk (33.3%) + manure (33.3%) produced the highest growth (plant height, number of leaves, stem diameter) and porang yield (tuber weight).</em></p> 2023-06-29T00:00:00+00:00 ##submission.copyrightStatement## Role Of Integrated Crop Management Field Schools In Increasing Rice Production Results 2023-06-29T19:21:14+00:00 Lina Asnamawati Timbul Rasoki Is Eka Herawati <p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Field School - Integrated Crop Management (SL-PTT) is a form of school where the entire teaching and learning process is carried out in the field, which is carried out on the land of PTT participating farmers in an effort to increase national rice production. This SL-PTT guide is the result of discussions with the Directorate General of Food Crops and the Agricultural HR Development Agency. So it is very interesting to examine (a) the role of integrated crop management field schools in increasing rice production. Respondents for this study were selected purposively, namely 1 extension worker and 4 heads of farmer groups. The research results show 1.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; The influence of adult education methods (andragogy) on farmers in SLPTT activities, namely the learning process in SL-PTT starts with activities which then provide personal experiences, express these experiences, analyze problems that occur, and conclude the results of activities. Every learner is encouraged to be able to observe reality, express experiences and ideas, analyze facts, make decisions, and carry out activities together. The role of SLPTT is to increase knowledge and skills in recognizing potential, preparing farming plans, overcoming problems, making decisions, and applying technology that is appropriate to local resource conditions in a synergistic and environmentally sound manner, so that farming becomes efficient, highly productive and sustainable.<strong>ACT</strong></p> <p><em>Keywords:<strong> Role, Integrated Crop Management Field School, Rice Production Results</strong></em></p> 2023-06-29T18:04:16+00:00 ##submission.copyrightStatement## Profit And Loss Analysis Of Porang (Amorphophallus Oncophyllus Prain) Farming In Tegalwaru District Karawang Regen 2023-06-29T19:21:20+00:00 Santi Lestari Sulistyo Sidik Purnomo I Putu Eka Wijaya <p>Porang is a tuber plant that has the potential to develop because it has export market opportunities as industrial raw material. Tegalwaru District, Karawang Regency is one of the areas that produces porang, to cultivate porang requires a large enough capital to become one of the obstacles to porang farming. This study aims 1) to determine the amount of acceptance and income of porang farmers in Tegalwaru District, Karawang Regency and; 2) to obtain information on the profit and loss of porang farming in Tegalwaru District, Karawang Regency. The research method used is a case study. This research was conducted from June to July in Tegalwaru District, Karawang Regency. Sampling technique using saturated sampling method. Data collection uses primary data and secondary data. The analysis used is revenue, revenue, R/C, revenue BEP, production BEP and price BEP and payback period. The results showed an average total cost of IDR 67,126,783 per planting season, an average revenue of IDR 156,482,759. per planting season and an average income of Rp 89.818.919. R/C Ratio value of 2.33. The BEP value of revenue is Rp. 2,407,468, - the production BEP is 601,87 kg and the price BEP is IDR 1,715/kg. The payback period for porang farming is 7 months</p> 2023-06-29T18:24:35+00:00 ##submission.copyrightStatement## Feasibility Analysis Of Cut Flower Trading Business In Bogor City 2023-06-29T19:21:26+00:00 Muhammad Ravy Mulyadi Yusuf Muhyiddin I Putu Eka Wijaya <p><em>Cut flower traders in Bogor City have now begun to decline, therefore it is necessary to conduct a feasibility study to find out whether the cut flower trading business in Bogor City provides decent profits or not to be cultivated. The objectives of this study are; to analyze how much income is obtained from the cut flower business in Bogor City, Analyze the feasibility level of the cut flower business in Bogor City. The sampling technique in this study was to use the purposive sampling method, the samples needed in this study were 26 cut flower traders in Bogor City by combining 13 traders in the fostered zone and 13 cut flower traders in the non-assisted zone of the Bogor City Government. The data analysis used in this study is revenue analysis and R/C Ratio (Revenue Cost Ratio). The results of this study show that the income received in one month by cut flower traders in non-fostered zones and traders in fostered zones can be said to be profitable. The feasibility rate (R/C Ratio) of cut interest efforts in non-fostered zones and fostered zones is equally feasible to strive for.</em></p> 2023-06-29T19:17:53+00:00 ##submission.copyrightStatement## A Description Of Satisfaction In Grade 3 Patients Of Food Service At Rsu Private X Bengkulu 2023-07-01T09:40:28+00:00 Rabiul Armala Sari Nande Putri Hesti Nur'Aini Andwini Prasetya Methatias Ayu Moulina <p><em>RSU private X Bengkulu is one of general hospital in Bengkulu provides various health services, including outpatient, emergency units, and inpatient care. In the inpatient service unit there is a class 3 treatment room which is an option for patients with a fairly cheap and affordable cost, but the existing facilities are different from other rooms. This study aims to analyze the level of satisfaction and nutritional value of food menus for class 3 patients at RSU private X Bengkulu. The respondents involved were 75 patients who were treated at RSU private X Bengkulu with a descriptive analysis using a Likert scale. The results showed that the level of patient satisfaction with services at RSU private X Bengkulu was 4.08 with the assessment criteria being satisfied from the indicators of satisfaction, responsiveness (responses), confidence (belief), empathy, tangible, reliability, according to diet, food portions, suitability, and cleanliness of equipment. Nutritional Value of Food Grade 3 patients served have a Calorific Value between 1,800.63 Calories/day.</em></p> 2023-06-30T13:16:02+00:00 ##submission.copyrightStatement## Acceptability Of Cookies From Lowe Banana Flour With Wheat Flour 2023-06-30T13:44:51+00:00 Ramadhani Chaniago Ainul Rizal Dinda Vira Sastra Citra Romi Kotesa Dewi Ambarwati <p><em>Utilizing lowe bananas (Musa acuminata) to make flour presents an opportunity to develop more varied processed food products. In this instance, food preparations can be made by combining banana flour with other ingredients. Making cookies is one of the preparations that can be done. We wanted to know if the panelists would accept cookies made with low-fat banana flour and wheat in order to assess its potential. Usage of nearby food fixings as a substitute for wheat flour should be possible by making treats utilizing a combination of banana flour. On the decadent scale, organoleptic tests on 25 specialists delivered the most favored variety, taste, fragrance, and surface of treats in treatment C, to be specific treats made with 50% lowe banana flour and 50 percent flour.</em></p> 2023-06-30T00:00:00+00:00 ##submission.copyrightStatement## Analysis Of Preferences Factors Influencing Consumer Decision Making In Purchasing Ornamental Fish (Study at The Center For Ornamental Fish Promotion, Bekasi City, West Java 2023-06-30T14:10:34+00:00 hasna fadilah lestari Sulistyo Sidik Purnomo Kuswarini Sulandjari <p><em>Ornamental fish is one of the commodities that are in demand by the public, especially in urban areas. Ornamental fishmongers need to pay attention to the tastes of consumers in order to maintain and increase their sales turnover.&nbsp; This study is aimed at: identifying consumer characteristics, analyzing consumer preferences in buying ornamental fish, analyzing the factors of that influence consumer decision making in the purchase of ornamental fish at the Bekasi City Ornamental Fish Promotion Center.&nbsp;&nbsp; This study used&nbsp; primary dor primary taken by interview technique using questionnaires. Accidental sampling of 100 ornamental fish consumers. Secondary data were obtained from the relevant agencies in this study, namely data from BPS and literature studies. Analysis techniques used: Likert scale, descriptive, and multiple linear regression. The results of the study: Ornamental fish consumers are dominated by men with an age range of 22 years to 28 years, the final education level of Bachelor (S1) work is dominated by Private Employees, and the income level is Rp.2,500.000 - Rp. 5,000,000/month;&nbsp; Consumer preferences are influenced by the color and pattern of ornamental fish, the purpose of buying for entertainment or hobbies, the type of ornamental that is most in demand is chana, the frequency of purchases per consumer is an average of 2-3 heads,&nbsp; the purchase is dominated by buying different types of fish and aquarium equipment&nbsp;&nbsp; , friend as information,&nbsp; reasons for buying and satisfaction, namely the variety and availability of fish species;&nbsp; Simultaneously factors: cultural, social, personal, psychology have a significant influence on purchasing decisions.&nbsp; Partially personal factors (X3)&nbsp; and factors of psychology (X4) have a marked effect on consumer&nbsp; decision-making&nbsp;&nbsp; in the purchase of ornamental fish with koefisien&nbsp; positive.&nbsp; Fcultural actors (X1), and social factors (X2) have no real effect on the purchasing decision of ornamental fish. </em></p> <p>&nbsp;</p> 2023-06-30T14:10:32+00:00 ##submission.copyrightStatement## Differences In the Antioxidant Activity of Sungkai Leaf Extract Using Methanol And Aquades Solvents 2023-06-30T14:29:21+00:00 Dira Irnameria Yenni Okfrianti <p><em>The antioxidant activity of natural product extracts is influenced by the type of solvent that plays an active role in binding secondary metabolites such as saponins and flavonoids. Sungkai leaves (Peronema canescens Jack) are plants that have been shown to contain secondary metabolites that have antioxidant activity. The purpose of this study was to determine the differences in the antioxidant activity of Sungkai leaves with different solvents. Sungkai leaves (Peronema canescens Jack) used in this study were obtained in Central Bengkulu Regency, Bengkulu Province. Sungkai leaves are extracted with two types of solvents, namely methanol and distilled water. Furthermore, the analysis of antioxidant activity was carried out using the DPPH method. The results showed that the antioxidant activity of IC50 (inhibitor concentration 50) was 45.709 ppm, which was very strong in methanol extract. Antioxidant activity in distilled water is known to have an IC50 value of 53.979 ppm, which means strong. Furthermore, it can be concluded that the existence of differences in solvents can affect the level of antioxidant activity of Sungkai leaves. Methanol solvent contains stronger antioxidant activity than distilled water.</em></p> 2023-06-30T14:29:20+00:00 ##submission.copyrightStatement## Use Of Pcr-Rflp In Halal Authentication Of Meat And Processed Products: Literature Review 2023-06-29T19:20:21+00:00 Anna Abdilla Nisa Arum Hidayati Nadiah Chalisya <p>Produk pangan yang kian kompleks, terutama pada produk daging dapat memicu terjadinya adulterasi, baik sengaja maupun tidak sengaja dengan daging haram. Daging haram (daging babi) yang ada dalam suatu pangan sifatnya adalah haram dikonsumsi oleh umat muslim. Selain itu, produk daging juga banyak beredar di pasaran dengan pelabelan yang kurang jelas. Sehingga, diperlukan suatu teknik yang dapat mendeteksi keberadaan daging haram tersebut dalam suatu matriks pangan. Kajian literatur ini akan membahas terkait penggunaan instrumen <em>Polymerase Chain Reaction</em>-<em>Restriction Fragment Length Polymorphism</em> (PCR-RFLP) dalam autentikasi halal produk daging dari waktu ke waktu, sekaligus membahas kekurangan dan kelebihan teknik PCR-RFLP dalam autentikasi kehalalan produk. Banyak penelitian telah dilakukan untuk menguji efektivitas dari PCR-RFLP dalam membedakan spesies daging hewan dari satu jenis daging hingga beberapa jenis daging.</p> 2023-06-27T05:39:49+00:00 ##submission.copyrightStatement## Study Of Antioxidant Activity Of Kombucha Beverage: Literature Review 2023-06-29T19:20:30+00:00 Yunita Khilyatun Nisak <p>Kombucha merupakan minuman yang diperoleh dengan cara fermentasi teh manis menggunakan simbiotik dari bakteri dan khamir. Jika dibandingkan dengan teh non-fermentasi, kombucha mempunyai kandungan antioksidan yang lebih tinggi karena selama proses fermentasi terjadi pembentukan asam-asam organik yang mengakibatkan terjadinya peningkatan senyawa fenol dan peningkatan aktivitas antioksidan yang ditandai dengan tingginya rasio pengikatan radikal DPPH dan ABTS. Selain itu, kombucha juga dapat menghambat peroksidasi asam linoleat dan mengkelat senyawa logam yang bersifat prooksidan.</p> 2023-06-28T02:42:56+00:00 ##submission.copyrightStatement## Lemea, The Rejang Tribe'S Traditional Food Made From Fermented Bamboo Shoots (Review) 2023-06-29T19:20:44+00:00 Rozi Satria Utama Prima Yaumil Fajri Agustina Agustina Jerry Antonio <p><em>Lemea is a traditional food made from fermented chopped bamboo shoots and fish. It is a traditional food of the Rejang tribe in Bengkulu, Sumatera. Lemea &nbsp;is not eaten raw due to its strong flavor and aroma, but rather cooked with simple spices and served with fish or shrimp. It is commonly cooked in a spicy sambal lemea and served as a dish with rice. This review aims to spread information about lemea &nbsp;and its various studies. Several researchers have altered the lemea production process to improve product quality, such as blanching raw materials, fish raw materials, and fermentation containers. The fermentation of lemea is spontaneous fermentation. Lactobacillus plantarum C410L1 and Lactobacillus rossiae LS6 have been identified as lactic acid bacteria from lemea. These bacterial isolates have potential as probiotics because of their good resistance to pH, temperature, and salt concentration.</em></p> 2023-06-29T18:53:18+00:00 ##submission.copyrightStatement## Analysis Of Attitudes Towards Local Food Products Of Rejang Culture In Central Bengkulu Regency 2023-06-30T11:41:16+00:00 Sri Ekanengsih Herri Fariadi Rika Dwi Yulihartika <p><em>Local food products receive less attention by the people in Pondok Kelapa District and without realizing it the position of local food products is increasingly marginalized and rarely found at this time. This is marked by the growing development of modern culinary sellers and modern retailers such as Indomaret and Alfamart in all corners of Bengkulu Province. The purpose of this study is to identify the types of local food products of Rejang culture, to find out the attitude of the people towards the local food products of Rejang culture, to find out the level of community’s knowledge of the local food products of Rejang culture in Central Bengkulu Regency. The research method used is a qualitative method using domain analysis and descriptive analysis. Data collected through questionnaires, tabulated using Microsoft Excel to give a score according to the system applied. The results showed that there were 18 identified types of local food for Rejang tribe which were classified into 3 categories, namely side dishes (4 types), pelampun food (snacks) (8 types) and drinks (6 types). The community's attitude towards the local food of Rejang tribe in Central Bengkulu Regency is categorized as very good or very like it. The community's knowledge of the local food of Rejang tribe in Central Bengkulu Regency, on average, is in the medium or good category.</em></p> 2023-06-30T11:41:15+00:00 ##submission.copyrightStatement##