SEAS (Sustainable Environment Agricultural Science)最新文献

{"title":"The Effect of Fermented Banana Skin Flour on The Growth of Super Kampung Chicken Age 3 - 10 Weeks","authors":"I Putu Agus Yudi Subrata, I Gusti Agus Maha Putra Sanjaya, Ni Made Yudiastari","doi":"10.22225/seas.6.1.4899.64-69","DOIUrl":"https://doi.org/10.22225/seas.6.1.4899.64-69","url":null,"abstract":"The livestock sector plays a significant role in national food security through the provision of animal protein, especially in the poultry sector, becoming one of the business fields that many Indonesians are looking at, one of which is raising super-village chickens. To get fast growth of chickens and high productivity, sufficient feed is needed that contains the nutrients needed, both in quality and quantity. In order to reduce production costs as small as possible without reducing optimum production, it can be done by utilizing alternative feed ingredients that have high nutritional content, are easy to obtain and are inexpensive, namely banana peel waste. The purpose of this study was to determine the effect of fermented banana peel flour on the growth of 10-week-old super-village chickens. The design used in this study was a completely randomized design (CRD) consisting of 5 treatments and 3 replications, while the treatment was R0 = ration without fermented banana peel flour content. R1 = Ration containing 2.5% fermented banana peel flour. R2 = Ration containing 5% fermented banana peel flour. R3 = Ration with fermented banana peel flour content of 7.5%. R4 = Ration containing 10% fermented banana peel flour. Each treatment was repeated 3 times. The addition of fermented banana peel flour had a very significant effect (P<0.01) on the research variables of weight gain, final body weight and ration consumption. Meanwhile, initial body weight and FCR had no significant difference (P>0.05). \u0000 ","PeriodicalId":269156,"journal":{"name":"SEAS (Sustainable Environment Agricultural Science)","volume":"30 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":"126222171","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":"Response of Native Chickens (3-10 Weeks) Fed on Diets Substituated With Graded Levels of Sweet Potato Fermentation","authors":"Frengki Damu Lodu, N. K. Suwitari, L. Suariani","doi":"10.22225/seas.6.1.4887.58-63","DOIUrl":"https://doi.org/10.22225/seas.6.1.4887.58-63","url":null,"abstract":"The purpose of this study was to determine the effect of giving fermented sweet potato waste in the ration on the appearance of native chickens aged 3 - 10 weeks and to find out what percentage of the level of use of fermented sweet potato waste in the ration. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments consisted of: R0 = ration without additional fermented sweet potato waste as control, R1 = ration containing 3% unfermented sweet potato was, R2 = ration containing 3% fermented sweet potato waste, R3 = ration containing 6% fermented sweet potato waste, R4 = The ration contains 9% fermented sweet potato waste. Each replication (experimental unit) used 5 native chickens so that the number of chickens used was 75. The use of sweet potato waste fermentation in the ration had no significant effect (P>0.05) on initial body weight, final body weight , weight gain,and  feed convertion ratio. Feeding of fermented sweet potato waste to a level of 3% (R2) gave optimal results.","PeriodicalId":269156,"journal":{"name":"SEAS (Sustainable Environment Agricultural Science)","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121062053","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":"ZPT Test and Rootone-F Against for Cuttings of Premna serratifolia L.","authors":"Okky Feri Ananda, Antar Sofyan, R. Mulyawan","doi":"10.22225/seas.6.1.4964.53-57","DOIUrl":"https://doi.org/10.22225/seas.6.1.4964.53-57","url":null,"abstract":"Green grass jelly (Premna serratifolia L.) is a vine or coiled plant originating from Southeast Asia. Green grass jelly cultivation in Indonesia is still relatively low due to the difficulty of cultivating grass jelly plants, especially in terms of plant propagation. In general, propagation is done by stem cuttings. PGR that is often used is synthetic ZPT, one of which is Rootone F, but its use is less effective in terms of economy. it is necessary to substitute with ZPT derived from natural materials or from the use of household and industrial wastes such as coconut water, rice washing water, and tofu waste water. The purpose of this study was to determine the effect of soaking natural PGR in coconut water, rice washing water, and tofu waste water and to find out the best natural PGR ingredients for the growth of green grass jelly plants. This study used an experimental design used was a one-factor Completely Randomized Design (CRD), which consisted of four treatments and was repeated five times so that twenty experimental units were obtained with 3 samples each, requiring 60 plants. P1=0.1 gL-1 Rootone F (positive control), P2=450 ml.L-1 young coconut water, P3=450 ml.L-1 rice washing water, P4=450 ml.L-1 tofu dregs water. \u0000  \u0000 ","PeriodicalId":269156,"journal":{"name":"SEAS (Sustainable Environment Agricultural Science)","volume":"53 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131826703","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":"Substitution of Corn Flour and Additional Palm Sugar to Cookies Characteristics","authors":"Ni Kadek Karina Sari Dewi, I Wayan Sudiarta, I Nyoman Rudianta","doi":"10.22225/seas.6.1.4965.42-52","DOIUrl":"https://doi.org/10.22225/seas.6.1.4965.42-52","url":null,"abstract":"Cookies are biscuits made from low protein flour, and have a crunchy texture. Corn flour substitute was chosen because corn flour only contains <1% gluten. The main problem faced by corn commodity lies in the low sugar content as energy. To produce cookies that have nutritional value, palm sugar is added, where the constituent sugar is simpler than granulated sugar. This study aims to determine how the effect of corn flour substitution and the addition of palm sugar on the physicochemical and organoleptic characteristics of cookies. The design used was a Completely Randomized Design (CDR) with two factors and two replications, the first factor was corn flour substitution which consisted of four levels, namely 0%, 15%, 30%, 45%. The second factor is the addition of palm sugar which consists of three levels, namely 15%, 20%, 25%. Observations were made objectively including water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and color. While subjectively include, color, aroma, texture, taste and overall acceptance. The results obtained the best formulation of cookies substituted with 30% corn flour and 20% palm sugar with a water content of 6.39%, ash content of 2.45%, protein content of 10.19%, fat content of 29.90%, carbohydrate content 51.08%, and 0.09% crude fiber content. \u0000  \u0000Cookies are biscuits made from low protein flour, and have a crunchy texture. Corn flour substitute was chosen because corn flour only contains <1% gluten. The main problem faced by corn commodity lies in the low sugar content as energy. To produce cookies that have nutritional value, palm sugar is added, where the constituent sugar is simpler than granulated sugar. This study aims to determine how the effect of corn flour substitution and the addition of palm sugar on the physicochemical and organoleptic characteristics of cookies. The design used was a Completely Randomized Design (CDR) with two factors and two replications, the first factor was corn flour substitution which consisted of four levels, namely 0%, 15%, 30%, 45%. The second factor is the addition of palm sugar which consists of three levels, namely 15%, 20%, 25%. Observations were made objectively including water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and color. While subjectively include, color, aroma, texture, taste and overall acceptance. The results obtained the best formulation of cookies substituted with 30% corn flour and 20% palm sugar with a water content of 6.39%, ash content of 2.45%, protein content of 10.19%, fat content of 29.90%, carbohydrate content 51.08%, and 0.09% crude fiber content. \u0000 ","PeriodicalId":269156,"journal":{"name":"SEAS (Sustainable Environment Agricultural Science)","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122926191","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":"The Role of Anthocyanin Substances from Dragon Fruit Skin Extract in Formalin Content Testing in White Tofu","authors":"Endang Sulistyorini, Kirana Nugrahayu Lizansari, Kholilah Febriyanti","doi":"10.22225/seas.6.1.4757.10-15","DOIUrl":"https://doi.org/10.22225/seas.6.1.4757.10-15","url":null,"abstract":"One of the high-quality processed vegetable food ingredients is tofu. Tofu is made from processed soy milk with a thick texture and molded according to the right nutritional amount. White tofu is the most popular of the various forms of tofu available. Today, tofu producers have taken manipulative actions to anticipate production losses by including preservatives in the mix of ingredients used to make tofu. Most of the tofu production centers provide additional ingredients in the form of preservatives such as formalin to reduce losses from damage to the tofu they produce. The presence or absence of formalin in food can be detected using a unique component found in dragon fruit peel called anthocyanins. The methodology applied in this research is a simple and direct one, with primary data collected in the form of testing samples of white tofu collected from numerous traditional markets in the Banten area (up to ten samples). The aim of the research is to identify formalin in white tofu discovered in numerous traditional markets in Banten using natural component extracts, including dragon fruit peel extract. The results stated that there were two positive samples containing formalin and eight negative samples; the presence of formalin in tofu was indicated by a red color on the tissue. Sellers or customers can detect formalin simply by utilizing dragon fruit, allowing them to avoid formin which is harmful to health, with a simple and low-cost method.","PeriodicalId":269156,"journal":{"name":"SEAS (Sustainable Environment Agricultural Science)","volume":"72 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130670221","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":"Arabica Coffee Plant Response to Atonic Concentration and Production Pruning","authors":"Ni Luh Putu Sulis Dewi Damayanti, I Gusti Bagus Udayana, Yohanes Parlindungan Situmeang","doi":"10.22225/seas.6.1.4881.10-15","DOIUrl":"https://doi.org/10.22225/seas.6.1.4881.10-15","url":null,"abstract":"This study aims to determine the effect of atonic concentration, pruning, and the interaction between atonic concentration and pruning on the growth and yield of arabica coffee plants. This research was conducted at UPP. Catur Paramitha, Catur Village, Kintamani District, Bangli Regency with an altitude of 1250 m above sea level. The experiment lasted for 3 months from September to November 2021. The design used in this study was a Randomized Block Design (RAK) with 2 factors arranged in a factorial manner. The first factor is atonic concentration with 4 levels, namely Ao: 0 ml/l, A1: 1 ml/l, 2ml/l, and 3ml/l while the second factor is pruning which consists of 2 levels, namely, without pruning and with pruning. Observations on the observed variables were carried out every 2 weeks. The variables observed were branch length (cm), number of leaves (strands), number of new shoots (fruit), number of flowers (buds), number of fruit (fruit), and number of the stump (bunch). The results of statistical analysis showed that giving atonic concentrations to coffee plants had a significant to a very significant effect on the variables of number of leaves, number, number of new shoots, number of flowers, and number of fruits, and no significant effect on branch length and number of buds. The pruning treatment showed a very significant effect on all observed variables except for the variable length of branches and the number of buds which showed no significant effect. The interaction between the treatment of the effect of atonic concentration and pruning had a significant effect on the number of leaves, a very significant effect on the number of flowers and fruit, and an insignificant effect on the variable length of branches.","PeriodicalId":269156,"journal":{"name":"SEAS (Sustainable Environment Agricultural Science)","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128097843","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":"The Length-Length Relationships, Growth Pattern and Condition of Rasbora sp. in Tamblingan Lake, Bali Island","authors":"I. N. Y. Parawangsa, Prawira A.R.P. Tampubolon, Nyoman Dati Pertami","doi":"10.22225/seas.6.1.4918.34-41","DOIUrl":"https://doi.org/10.22225/seas.6.1.4918.34-41","url":null,"abstract":"Rasbora sp. is one of native fish species that inhabit in Tamblingan Lake. Several publication that discussed about this species in other ecosystem was published, but very rare information in Tamblingan Lake. The aims of this research ware determine the length-length relationships, growth pattern and condition Rasbora sp. in Tamblingan Lake. Fish sampling conducted from January to December 2019 in Tamblingan Lake. The sampling method was purposive sampling which did alternately every month on five sampling station that representing the condition of Tamblingan Lake. The result shown, all character of length has strong correlation with body weight of fish, but the total length (TL) was the most accurate measure to estimating the body weight of Rasbora sp.  The growth pattern of Rasbora sp. was isometric and the condition of this fish in good condition.","PeriodicalId":269156,"journal":{"name":"SEAS (Sustainable Environment Agricultural Science)","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121148590","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":"Characteristics of Aloe-Buni Drink with Proportion Treatment of Aloe-gel and Buni Extract at Different Temperatures","authors":"Anak Agung Sagung Manik Chindrawati, Luh Suriati, I Gede Pasek Mangku","doi":"10.22225/seas.6.1.4897.23-33","DOIUrl":"https://doi.org/10.22225/seas.6.1.4897.23-33","url":null,"abstract":"The combination formulation of aloe vera gel (Aloe-gel) and buni fruit extract (EB) into a functional drink will optimize its function as a drink rich in fiber, antioxidants, and flavonoids which are good for health.The purpose of this study was to determine the characteristics of aloe-buni functional drink with the proportions of aloe vera gel and buni fruit extract at different storage temperatures. This study used a factorial Completely Randomized Design (CRD) with two factors, namely the proportion of Aloe-gel and EB consisting of 3 levels, namely 75%: 25%, 50%: 50%, and 25%: 75%, and storage temperature consisting of over temperatures of 6±1°C, 11 ±1°C, and 27±1°C. The results showed that the proportion of Aloe-gel and EB affect the characteristics of Aloe-Buni drink. Meanwhile, the storage temperature and its interactions did not affect the characteristics of the Aloe-Buni drink. There was a decrease in the characteristics of Aloe-Buni drink during 3 days of storage. The best characteristics of Aloe-buni drink were obtained from the treatment of Aloe-gel 50%: EB 50% at a storage temperature of 6±1°C, where vitamin C content was 171, 62mg/100gr, pH was 3.29, total dissolved solids was 19, 18°Brix, viscosity of 7.75 m.Pa.s, and antioxidant activity of 28.14%.","PeriodicalId":269156,"journal":{"name":"SEAS (Sustainable Environment Agricultural Science)","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126264399","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":"Effect of Fermented Rice Bran in the Ration on Weight and Percentage of Carcass and Non-Carcass Male Quail 7 Weeks Old","authors":"Donbosko Arung Ramelau Hamapati, Ni Ketut Mardewi, I Gusti Ayu Dewi Seri Rejeki","doi":"10.22225/seas.6.1.4657.1-9","DOIUrl":"https://doi.org/10.22225/seas.6.1.4657.1-9","url":null,"abstract":"The community widely uses the demand for livestock products such as meat because they have good taste and high nutritional content. One source of meat is quail meat. Quail meat has a high nutritional value and is not inferior to other poultry. Quail (Coturnix coturnix japonica) is one of the poultry commodities that has a role in producing animal protein. The purpose of this study was to determine the effect of giving fermented rice bran in the ratio to the weight and percentage of carcasses as well as the weight and percentage of non-carcass male quail aged seven weeks and to determine the level of giving fermented rice bran in the diet of male quail to the best weight and percentage of carcasses and weight and percentage of non-carcass male quail aged seven weeks. The study was conducted using a completely randomized design (CRD) with five treatments and three replications. Each replication consisted of 3 male quail so that the number of male quails used was 45. The treatments were applied as follows, rations with unfermented rice bran 20% and rations with fermented rice bran 5%, 10%, 15%, and 20%. Parameters observed were slaughter weight, carcass weight, non-carcass weight, carcass percentage, and non-carcass percentage. The data obtained were analyzed for variance. If there are significantly different results (P <0.05) between treatments, Duncan's smallest total distance test is carried out. The study results show that the administration of fermented rice bran in the male quail aged seven weeks showed no significant difference (P>0.05) on cut weight, carcass weight, non-carcass weight, carcass percentage, and non-carcass percentage. Based on the results of this study, it can be suggested in making male quail rations to use fermented rice bran to a level of 15% because it can increase the protein content of the ration and can increase slaughter weight, carcass weight, and carcass percentage as well as in rice bran fermentation it is necessary to use another fermenter so that protein rice bran becomes higher so that the protein ration increases and is also expected to reduce the crude fiber content of the ration","PeriodicalId":269156,"journal":{"name":"SEAS (Sustainable Environment Agricultural Science)","volume":"9 8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125004870","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":"The Combination of Indigofera Leaf and Corn as Fermented Feed on the Growth of Arabic Chicken (Gallus turcicus)","authors":"Zulkifli zulkifli, Mustaqim mustaqim, Ulfatulhasanah, Mida Wahyuni","doi":"10.22225/seas.5.2.4020.145-150","DOIUrl":"https://doi.org/10.22225/seas.5.2.4020.145-150","url":null,"abstract":"This study aims to find out the effect of combination of fermented Indegofera leaf and corn on the growth of Arabic chicken. This study used a completely randomized design (CRD) with 4 treatments and 3 replications. The treatment consisted of P.1: Commercial Feed; P.2: 80% Indegofera sp leaves + 20% Corn; P.3: 70% Indegofera leaves + 30% Corn; P.4: 60% Indegofera leaves + 40% Corn. Measurement of Arab chickens weight was carried out once a week for one month. The weight data were analyzed using one-way analysis of variance (ANOVA) followed by Duncan's test. The results showed that the combination of fermented feed consisting  Indegofera sp leaves and corn had a significant effect (P<0.05) on the growth of Arab chickens. The conclusion shows that fermented feed of Indegofera leaves sp and corn as chicken diet could improve the growth of Arabian chickens.","PeriodicalId":269156,"journal":{"name":"SEAS (Sustainable Environment Agricultural Science)","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130051878","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}