Jurnal Agrotek UMMat最新文献_第3页

Organoleptic quality of vegetable floss made from papaya and sweet potato 番木瓜、地瓜蔬菜丝线的感官品质研究

Jurnal Agrotek UMMat Pub Date : 2023-05-01 DOI: 10.31764/jau.v10i2.14189

Afe Dwiani, Narita Amni Rosadi

引用次数: 0

Chemical quality of red beans instant drink (Phaseolus vulgaris L.) with added red ginger (Zingiber officinale var. Rubrum) 添加红姜的红豆速溶饮料的化学性质

Jurnal Agrotek UMMat Pub Date : 2023-04-30 DOI: 10.31764/jau.v10i2.14194

S. Rahman, Afe Dwiani

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Identification of weed dominance and diversity in organic and conventional paddy field (Oryza sativa L.) cultivation 有机稻田与常规稻田杂草优势度及多样性鉴定

Jurnal Agrotek UMMat Pub Date : 2023-04-30 DOI: 10.31764/jau.v10i2.14129

R. Rahmadi, Dulbari Dulbari, Priyadi Priyadi, Fajar Rochman, Miandri Sabli Pratama

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Determination of the added value of kades coffee agroindustry product using the hayami method (case study of MSME’s Agal Deta, Sumbawa Besar District) 用hayami法测定kades咖啡农工业产品的附加值(以Sumbawa Besar区中小微企业Agal Deta为例)

Jurnal Agrotek UMMat Pub Date : 2023-04-30 DOI: 10.31764/jau.v10i2.14140

Lalu Heri Rizaldi, Hamzah Rizqi Madani, Ariskanopitasari Ariskanopitasari, Mikhratunnisa Mikhratunnisa

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Pengaruh formulasi tepung terigu dan tepung beras terhadap karakteristik organoleptik pepaya crispy (Carica papaya L.) 小麦粉和米粉配方对木瓜脆饼(Carica papaya L)特性的影响。

Jurnal Agrotek UMMat Pub Date : 2023-02-07 DOI: 10.31764/jau.v10i1.12877

Ni Luh Putu Sherly Yuniartini, Rizki Nugrahani

{"title":"Pengaruh formulasi tepung terigu dan tepung beras terhadap karakteristik organoleptik pepaya crispy (Carica papaya L.)","authors":"Ni Luh Putu Sherly Yuniartini, Rizki Nugrahani","doi":"10.31764/jau.v10i1.12877","DOIUrl":"https://doi.org/10.31764/jau.v10i1.12877","url":null,"abstract":"One of the food processing innovations that can be done from young papaya fruit is made into crispy papaya which is made by adding ingredients such as flour and spices which are intended to improve the texture and taste of crsipy papaya. formula is needed to produce crispy papaya products that are crispy and delicious. The aim of this study to determine the effect of a mixture of wheat flour and rice flour on the organoleptic characteristics of crispy papaya. In this crispy papaya research using the one-factor Completely Randomized Design (CRD) method, namely the mixture of wheat flour and rice flour whose treatment consists of A1 (60% Wheat Flour: 40% Rice Flour), A2 (65% Wheat Flour: 35% Rice Flour), A3 (70% Wheat Flour: 30% Rice Flour), A4 (75% Wheat Flour: Rice Flour 25% and A5 (Wheat Flour 80%: Rice Flour 20%). The data obtained were then analyzed using analysis of variance at the 5% level and if significantly different data were obtained, further tests would be carried out using Honest Real Differences (5%). After conducting the research, it can be seen that the mixture of wheat flour and rice flour in crispy papaya has no significant effect on organoleptic characters in all parameters of the hedonic and scoring test methods. For the organoleptic quality parameters of crispy papaya, the highest treatment was produced in the hedonic test for color parameter A2 treatment (like), texture parameter A3 treatment (like) and taste parameter A1 treatment (like). The scoring test resulted in the highest value of color in treatment A2 (yellow), texture in treatment A3 (crispy) and taste in treatment A4 (no papaya flavor).","PeriodicalId":276781,"journal":{"name":"Jurnal Agrotek UMMat","volume":"222 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136292988","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}

引用次数: 0

Kontribusi usahatani sayuran katuk (Sauropus androgynus(l).merr ) terhadap pendapatan petani di Desa Lubuk Rengas Kabupaten Banyuasin 卡图克（Sauropus androgynus (l).merr）蔬菜种植对班尤阿辛县 Lubuk Rengas 村农民收入的贡献

Jurnal Agrotek UMMat Pub Date : 2023-02-04 DOI: 10.31764/jau.v10i1.12913

Lisna Oktariani, Yeyen Emadia Putri

引用次数: 0

The effect of giving of shrimp shell waste as foliar fertilizer on productivity of long bean (Vigna sinensis l.) 施用虾壳渣作叶面肥对长豆产量的影响

Jurnal Agrotek UMMat Pub Date : 2023-01-31 DOI: 10.31764/jau.v10i1.12800

Rusnaini Rusnaini, Wuriesyliane Wuriesyliane, Rezi Perdana

{"title":"The effect of giving of shrimp shell waste as foliar fertilizer on productivity of long bean (Vigna sinensis l.)","authors":"Rusnaini Rusnaini, Wuriesyliane Wuriesyliane, Rezi Perdana","doi":"10.31764/jau.v10i1.12800","DOIUrl":"https://doi.org/10.31764/jau.v10i1.12800","url":null,"abstract":"This study aim was to determine the effect of liquid organic fertilizer from shrimp shell waste (Panaeus monodon L.) on the production of long bean (Vigna sinensis L.). The method used in this study was a randomized block design (RBD) method which consisted of six treatments, namely POC waste tiger prawn shells P0 = 0 ml/plant, P1 = 25 ml/plant, P2 = 50 ml/plant, P3 = 75 ml/plant. plants, P4 = 100 ml/plant, and P5 = 125 ml/plant and repeated four times. The experimental results showed that the application of POC from tiger prawn shell waste (P) showed a very significant effect on plant height (cm), fresh weight of plants, number of pods and pod weight of long bean plants and had no significant effect on flowering time of long bean plants. The higher the concentration of the application of the search fertilizer, the better the growth and yield of the plants and the highest was in Treatment P4 (100 ml/plant) resulting in plant height, plant fresh weight, number of pods and pod weight each with an average value of 171.05 cm , 194.00 g, 14.88 pieces and 197.00 g. The fastest flowering age was in the P5 treatment (125 ml/plant) with an average value of 29.00 days. The application of liquid organic fertilizer from shrimp shell waste shows optimum growth and yield at a concentration of 100 ml/plant.","PeriodicalId":276781,"journal":{"name":"Jurnal Agrotek UMMat","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129422379","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}

引用次数: 0

Karakteristik pengeringan pisang kepok berdasarkan ketebalan irisan dan proses bolak balik pada pembuatan pisang sale 香蕉皮干燥的特点是根据切成薄片的厚度和香蕉销售过程的交替作用

Jurnal Agrotek UMMat Pub Date : 2023-01-29 DOI: 10.31764/jau.v10i1.12860

Devi Tanggasari, Ariskanopitasari Ariskanopitasari, Chairul Anam Afgani

{"title":"Karakteristik pengeringan pisang kepok berdasarkan ketebalan irisan dan proses bolak balik pada pembuatan pisang sale","authors":"Devi Tanggasari, Ariskanopitasari Ariskanopitasari, Chairul Anam Afgani","doi":"10.31764/jau.v10i1.12860","DOIUrl":"https://doi.org/10.31764/jau.v10i1.12860","url":null,"abstract":"One of processed bananas that has a long shelf life is banana fritter. Banana fritter is made by slicing bananas in various thicknesses and then drying them. Drying intends to reduce or eliminate the water content in bananas. This study aims to determine the drying characteristics of kepok bananas based on the thickness of the slices and the back and forth process in making banana fritter. The design used in this study was a completely randomized design (CRD) with two types of thickness, namely 1 cm (K1) and 1.5 cm (K2) cm and there were once (B1) and twice (B2) alternating process treatments respectively in a day. Research data were analyzed using SPSS. The results showed that the degree of thickness (K) significantly affected the mass change of bananas during drying (P value = 0.0001), and the alternating process of bananas (B) did not affect the mass change of bananas during drying (P value = 0.532), while the combination between treatment B and K did not have a significant effect (P value = 0.385). From the results of this study it can be concluded that the thickness of the dried kepok banana slices greatly affects the characteristics of the resulting banana fritter. The drying rate and MR value are directly proportional to the amount of moisture in the banana during drying which is shown at a thickness level of 1.5 cm, so it is advisable to carry out further research mechanically with a thickness level of 1.5 cm kepok banana slices.","PeriodicalId":276781,"journal":{"name":"Jurnal Agrotek UMMat","volume":"142 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132489151","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}

引用次数: 0

Kualitas kimia,organoleptik, dan aktivitas antioksidan kopi robusta (Coffea canephora) dengan penambahan bubuk daun kelor 罗布塔咖啡咖啡(Coffea canephora)的化学、有机和抗氧化剂活性与突出叶叶

Jurnal Agrotek UMMat Pub Date : 2023-01-27 DOI: 10.31764/jau.v10i1.12417

Suburi Rahman, A. Dwiani

{"title":"Kualitas kimia,organoleptik, dan aktivitas antioksidan kopi robusta (Coffea canephora) dengan penambahan bubuk daun kelor","authors":"Suburi Rahman, A. Dwiani","doi":"10.31764/jau.v10i1.12417","DOIUrl":"https://doi.org/10.31764/jau.v10i1.12417","url":null,"abstract":"Robusta coffee is a drink that is like by all peoples and has become part of lifestyle. Coffee can be combined with other ingredients to increase its benefits and one of them is moringa. The purpose of this study was to determine the effect of the addition of moringa powder on the quality of robusta coffee. The method that used is this study was complete randomized design (CRD). The treatment of this study was the formulation of coffee and moringa powder with 6 treatments, namely KK0 (100% ground coffee: 0% moringa powder), KK1 (ground coffee 90% : moringa powder 10%), KK2 (ground coffee 80% : moringa powder 20%), KK3 (ground coffee 70% : moringa powder 30%), KK4 (ground coffee 60% : moringa powder 40%) and KK5 (ground coffee 50% : moringa powder 50%). The parameters tested are chemical analysis (moisture content, antioxidant activity and pH) and organoleptic (taste, flavour and color). The results showed that the lowest water content was obtained in the KK0 treatment (3.33%), the highest antioxidant content in the KK5 treatment (87.42%) and the highest pH in the KK0 treatment (6.57). The results for the orgnoleptic test found that the flavour has a value of 2.25 - 3.30 (dislike - neutral) and the taste has a value of 1.95-3.35 (dislike - neutral), while the color has a value of 3.10 - 3.50 (neutral - likes).","PeriodicalId":276781,"journal":{"name":"Jurnal Agrotek UMMat","volume":"71 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127387758","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}

引用次数: 0

Growth response and yield of eggplant (solanum melongena l.) to application of liquid organic fertilizer extract of noni fruit (morinda citrifolia l.) in lebak swamp land 黎巴克沼泽地施用诺丽果液体有机肥提取物对茄子生长和产量的响应

Jurnal Agrotek UMMat Pub Date : 2023-01-27 DOI: 10.31764/jau.v10i1.12891

Meci Yuniastuti Rahma, Nurrohmah Nurrohmah, N. Hasanah

{"title":"Growth response and yield of eggplant (solanum melongena l.) to application of liquid organic fertilizer extract of noni fruit (morinda citrifolia l.) in lebak swamp land","authors":"Meci Yuniastuti Rahma, Nurrohmah Nurrohmah, N. Hasanah","doi":"10.31764/jau.v10i1.12891","DOIUrl":"https://doi.org/10.31764/jau.v10i1.12891","url":null,"abstract":"This study aims to determine the growth response of eggplant (Solanum melongena L.) to liquid organic fertilizer noni fruit (Morinda citrifolia L.) grown in lebak swamps. In this study, a randomized block design (RBD) method was used which consisted of 6 treatments and 4 replications. The concentration of noni fruit extract used was P0 = 0 ml, P1 = 6 ml, P2 = 8 ml, P3 = 10 ml, P4 = 12 ml, P5 = 14 ml. Observations were made on plant height, number of branches, flowering time, fruit number and fruit length. The results of the analysis of variance showed that the response of plants to the influence of noni fruit liquid fertilizer was very good for the age of flowering, number of fruits, fruit length. From the results of the study it can be concluded that the administration of noni fruit liquid organic fertilizer has a very significant effect on the age of flowering and the number of fruits and has a significant effect on the length of eggplant fruit. In the P5 treatment with a concentration of 14 ml gave the best effect, it can be used as an effective dose for growing eggplant plants.","PeriodicalId":276781,"journal":{"name":"Jurnal Agrotek UMMat","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124408101","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}

引用次数: 0