Persepsi Kelompok Wanita Tani Bugenvil Terhadap Pembuatan Yoghurt Susu Kambing Peranakan Etawa (PE) dengan Penambahan Ekstrak Daun Pandan di Desa Ngargoretno Kecamatan Salaman
DOI:
https://doi.org/10.36626/jppp.v20i2.1116Keywords:
Ekstrak Daun Pandan, KWT Bugenvil, Persepsi, YoghurtAbstract
Penelitian dilaksanakan pada tanggal April hingga Juni 2023 di Desa Ngargoretno, Kecamatan Salaman, Kab. Magelang. Penelitian ini bertujuan untuk mengetahui persepsi Kelompok Wanita Tani Bugenvil terhadap pembuatan yoghurt susu kambing peranakan etawa dengan penambahan ekstrak daun pandan, untuk mengetahui efektivitas penyuluhan, efektivitas perubahan perilaku dan untuk mengetahui pengaruh karakteristik (umur, tingkat pendidikan, dan pengalaman beternak) terhadap persepsi Kelompok Wanita Tani Bugenvil mengenai pembuatan yoghurt susu kambing PE dengan penambahan ekstrak daun pandan. Teknik pengambilan sampel berjumlah 30 responden menggunakan sampel sensus. Desain Pengkajian dengan one grup pre test dan post test. Teknik pengumpulan data dilakukan dengan observasi dan wawancara dengan bantuan kuesioner. Metode analisis data menggunakan analisis deskriptif dan analisis statistik regresi linier berganda. Hasil menunjukan keuntungan relatif sebesar 815, keselarasan 489, kerumitan 386, dapat dicoba 233 dan mudah diamati 381 dengan total 2304 memiliki kategori sangat baik. Menurut simultan terdapat pengaruh nyata yang sangat signifikan (p<0,01) antara karakteristik responden berupa umur, tingkat pendidikan dan pengalaman beternak dengan persepsi kelompok wanita tani bugenvil. Sedangkan menurut parsial tingkat pendidikan dan pengalaman beternak berpengaruh nyata sangat signifikan (p<0,01) sedangkan umur tidak berpengaruh signifikan (p>0,05) terhadap persepsi. Hasil nilai efektivitas penyuluhan yaitu 82,57 % termasuk kategori efektif, dan untuk efektivitas perubahan perilaku yaitu 53,99 % termasuk kategori efektif.References
Agarwal, B. (2020a). A tale of two experiments: institutional innovations in women’s group farming in India. Canadian Journal of Development Studies, 41(2), 169–192. https://doi.org/10.1080/02255189.2020.1779673
Agarwal, B. (2020b). Does group farming empower rural women? Lessons from India’s experiments. Journal of Peasant Studies, 47(4), 841–872. https://doi.org/10.1080/03066150.2019.1628020
Azizkhani, M. (2021). An in-vitro assessment of antifungal and antibacterial activity of cow, camel, ewe, and goat milk kefir and probiotic yogurt. Journal of Food Measurement and Characterization, 15(1), 406–415. https://doi.org/10.1007/s11694-020-00645-4
B., S., B., B., U., S., D., A., & B.V., L. (2014). Potensi Peluang Pengembangan Ternak Kelinci Di Wilayah Perkotaan DKI Jakarta. Jurnal Potensi Dan Peluang Pengembangan, 4(2), 10–15.
Busthanul, N. (2021). The Role of Social Capital of the Urban Farming Community in the Development of Horticulture in Makassar (Case Study: Women’s Group Dewi Sari Lorong Garden, Tamalanrea District). E3S Web of Conferences, 316. https://doi.org/10.1051/e3sconf/202131602005
Delgado, K. (2020). Different ultrasound exposure times influence the physicochemical and microbial quality properties in probiotic goat milk yogurt. Molecules, 25(20). https://doi.org/10.3390/molecules25204638
Feng, C. (2019). Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp. Food Chemistry, 277, 238–245. https://doi.org/10.1016/j.foodchem.2018.10.104
Hikmah, E. K., Nurdayati, & Hartati, P. (2019). Persepsi peternak terhadap teknologi pembuatan telur asin menggunakan alat pemanas sederhana. Jurnal Pengembangan Penyuluhan Peternakan, 16(29), 80–89.
Indirwan. (2016). Persepsi Peternak Sapi Potong Terhadap Karakteristik Inovasi Teknologi Biogas di Desa Waji Kecamatan Tellu Siattinge Kabupaten Bone.
Kim, M. J. (2018). Direct duplex real-time loop mediated isothermal amplification assay for the simultaneous detection of cow and goat species origin of milk and yogurt products for field use. Food Chemistry, 246, 26–31. https://doi.org/10.1016/j.foodchem.2017.11.014
Kloter, Philip, Keller, & L., Kevi. (2013). Manajemen Pemasaran. Jurnal Agribisnis Pertanian, 2(1), 59.
Magfira, W., Tenri, S., & Syahrullah. (2021). Persepsi petani terhadap dampak kerabahan tanaman padi di kel. wiring palennae kec. tempe kab. wajo. Jurnal Ilmiah Agrotani, 3(2), 50–51.
Mndzebele. (2013). The Effects Of Relative Advantage, Compatiility and Complexity in the adoption of EC in the Hotel Industry. International Journal of Computer and Communication Engineering, 2(4), 473–476.
Muhammad, Y. A., Suryana, A., Malia, R., & Zikri, F. (2022). Persepsi Petani Tentang Inovasi Budidaya Kelor Organik Di Kabupaten Cianjur. Jurnal Pertanian, 12(2), 7–9.
Nguyen, H. T. H. (2020). Differences in peptide generation following in vitro gastrointestinal digestion of yogurt and milk from cow, sheep and goat. Food Chemistry, 317. https://doi.org/10.1016/j.foodchem.2020.126419
Nurlaila. (2020). Difusi Inovasi Program Adiwiyata Dinas Lingkungan Hidup dan Pertanahan Terhadap Sekolah- Sekolah di Kabupaten Ogan Ilir.
Othman, M. S. (2020). Significance of farming groups for resource access and livelihood improvement of rural smallholder women farmers. Development in Practice, 30(5), 586–598. https://doi.org/10.1080/09614524.2020.1764502
Othman, M. S. (2021). Farming groups and empowerment of women smallholder farmers. Development in Practice, 31(5), 676–689. https://doi.org/10.1080/09614524.2021.1911947
Park, Y. W. (2019). Impact of different gums on textural and microbial properties of goat milk yogurts during refrigerated storage. Foods, 8(5). https://doi.org/10.3390/foods8050169
Ramachandran, M. T. (2020). Collective farming and women’s livelihoods: a case study of Kudumbashree group cultivation. Canadian Journal of Development Studies, 41(4), 525–543. https://doi.org/10.1080/02255189.2020.1799764
Safitri, K. I. (2021). Urban Farming as Women Empowerment: Case Study Sa’uyunan Sarijadi Women’s Farmer Group in Bandung City. E3S Web of Conferences, 249. https://doi.org/10.1051/e3sconf/202124901007
Sanogo, O. M. (2020). Promotion of small ruminant farming by the women’s groups of Nampossela and Nitabougoro in the Koutiala district of southern Mali. Tropicultura, 38(1), 1–16. https://doi.org/10.25518/2295-8010.1486
Santis, D. De. (2019). Improvement of the Sensory Characteristics of Goat Milk Yogurt. Journal of Food Science, 84(8), 2289–2296. https://doi.org/10.1111/1750-3841.14692
Silva, F. A. (2022). Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt. Food Chemistry, 369. https://doi.org/10.1016/j.foodchem.2021.130957
Suharti, Rahmawanti, A. S. N., & Etty, N. H. (2020). Persepsi Wanita Tani Terhadap Pembuatan Nata De Whey Susu Afkir dengan Kecambah Kacang Hijau. Jurnal Pengembangan Penyuluhan Pertanian, 17(31), 71–82. https://polbangtanyoma.ac.id/index.php/jp3/index
Teixeira, J. L. d. P. (2021). Rapid adulteration detection of yogurt and cheese made from goat milk by vibrational spectroscopy and chemometric tools. Journal of Food Composition and Analysis, 96. https://doi.org/10.1016/j.jfca.2020.103712
Ulfa, S. (2016). Pengaruh pengetahuan, motivasi, dan biaya inseminasi buatan terhadap adopsi teknologi IB peternak sapi potong di desa waji kecamatan tellunsiatinge kabupaten bone.
Verruck, S. (2020). Evaluation of the interaction between microencapsulated Bifidobacterium BB-12 added in goat’s milk Frozen Yogurt and Escherichia coli in the large intestine. Food Research International, 127. https://doi.org/10.1016/j.foodres.2019.108690
