Jurnal Agrotek UMMat最新文献_第6页

RESPON PEMBERIAN PUPUK AB-MIX DAN BERBAGAI PUPUK ORGANIK CAIR TERHADAP PERTUMBUHAN TANAMAN TERUNG UNGU (Solanum melongena L.) SECARA HIDROPONIK DENGAN SISTEM WICK 对紫茄子生长的液体有机肥和有机肥料的反应。维克系统的水培法

Jurnal Agrotek UMMat Pub Date : 2021-10-28 DOI: 10.31764/jau.v8i2.5195

D. Purba, J. Maulana

{"title":"RESPON PEMBERIAN PUPUK AB-MIX DAN BERBAGAI PUPUK ORGANIK CAIR TERHADAP PERTUMBUHAN TANAMAN TERUNG UNGU (Solanum melongena L.) SECARA HIDROPONIK DENGAN SISTEM WICK","authors":"D. Purba, J. Maulana","doi":"10.31764/jau.v8i2.5195","DOIUrl":"https://doi.org/10.31764/jau.v8i2.5195","url":null,"abstract":"This study aimed to determine the effect of AB Mix fertilizer and various liquid organic fertilizers on the growth of purple eggplant (Solanum melongena L.) hydroponically with an axis system. The design used was a Randomized Block Design (RAK). While the treatment design is factorial consisted of two factors studied, namely: 1. AB Mix (A) fertilizer consists of 3 levels A1: 500 ppm/plot, A2: 100 ppm/plot, A3: 1500/plot. 2. Various liquid organic fertilizers (C) with a dose of 40 cc/plot: C1 (POC Peel), C2 (POC HANTU), and C3 (POC Banana Weevil), with three times replications. Parameters observed were plant height (cm), stem diameter (mm), number of leaves (strands), flowering time (days), and number of flowers (days). The results showed that Mixed AB fertilizer has no significant effect on plant height and stem diameter, but significantly affects the number of leaves, flowering time, and the flowers' number. The application of various organic fertilizers did not show a significant effect in almost all parameters except for the flowering time and obtained the best organic fertilizer yield, namely POC Bonggol Pisang (C3). In addition, the interaction of AB Mix fertilizer and various organic fertilizers did not significantly affect all the parameters observed.","PeriodicalId":276781,"journal":{"name":"Jurnal Agrotek UMMat","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129114955","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

PEMBERDAYAAN KELOMPOK WANITA TANI MELALUI PEMANFAATAN LAHAN PEKARANGAN UNTUK BUDIDAYA SAYURAN SEHAT DI KECAMATAN BOJONGGAMBIR KABUPATEN TASIKMALAYA

Jurnal Agrotek UMMat Pub Date : 2021-10-28 DOI: 10.31764/jau.v8i2.5220

M. S. Al Ayyubi, Y. H. Bahar, A. Musyadar

引用次数: 1

PENGARUH KONSENTRASI DAN LAMA PERENDAMAN DALAM LARUTAN KAPUR SIRIH TERHADAP MUTU KERIPIK PISANG KEPOK (Musa paradisiaca formatypica) 香蕉片质量的浓度和长期浸渍的影响(摩西形态formatypica)

Jurnal Agrotek UMMat Pub Date : 2021-10-28 DOI: 10.31764/jau.v8i2.5221

A. Dwiani, Suburi Rahman

{"title":"PENGARUH KONSENTRASI DAN LAMA PERENDAMAN DALAM LARUTAN KAPUR SIRIH TERHADAP MUTU KERIPIK PISANG KEPOK (Musa paradisiaca formatypica)","authors":"A. Dwiani, Suburi Rahman","doi":"10.31764/jau.v8i2.5221","DOIUrl":"https://doi.org/10.31764/jau.v8i2.5221","url":null,"abstract":"This research aimed to determine the effect of concentration and soaking time in calcium hydroxide (Ca(OH)2) on the quality of plantain chips (Musa paradisiaca formatypica). The method that used in this study was complete randomized design (CRD) with a double factors that was concentration of calcium hydroxide (1%, 5% and 10%) and soaking time (10, 20 and 30 minutes), with treatment are KP1 (1% : 10 minutes), KP2 (5% : 10 minutes), KP3 (10% : 10 minutes), KP4 (1% : 20 minutes), KP5 (5% : 20 minutes), KP6 (10% : 20 minutes), KP7 (1% : 30 minutes), KP8 (5% : 30 minutes) and KP9 (10% : 30 minutes). The data of the research were analyzed using Analysis of Variance at level 5% and tested continued using the test of Least Significant Different (LSD) at the same level if there was a real difference. The results showed that the concentration and soaking time in calcium hydroxide had a real effect on chemical qualities (water, ash, fat, and zinc/Zn) and organoleptic (taste, color, aroma, and texture) of plantain chips. In zinc content for all instruments are suitable with standard (SNI No. 01-4315-1996) for banana chips, while for moisture, ash, and fat content, not all treatments are suitable with the standard. In organoleptic parameters for taste, color, and aroma, panelists preferred treatment of KP1 (concentration of calcium hydroxide 1% and soaking time of 10 minutes) for best result, while for texture the treatment of KP9 (concentration of calcium hydroxide 10% and soaking time 30 minutes) produces the best quality based from panelist choice.","PeriodicalId":276781,"journal":{"name":"Jurnal Agrotek UMMat","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130670116","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: 1

MUTU ORGANOLEPTIK BROWNIES PANGGANG YANG TERBUAT DARI TEPUNG TERIGU, MOCAF DAN TEPUNG KELOR 由小麦粉、咖啡和牛油制成的有机巧克力蛋糕质量

Jurnal Agrotek UMMat Pub Date : 2021-04-30 DOI: 10.31764/jau.v8i1.5973

Ni Putu Sri Yuniartini, A. Dwiani

{"title":"MUTU ORGANOLEPTIK BROWNIES PANGGANG YANG TERBUAT DARI TEPUNG TERIGU, MOCAF DAN TEPUNG KELOR","authors":"Ni Putu Sri Yuniartini, A. Dwiani","doi":"10.31764/jau.v8i1.5973","DOIUrl":"https://doi.org/10.31764/jau.v8i1.5973","url":null,"abstract":"Brownies are chocolate cakes that are very popular and liked by almost everyone. The main raw material of processing brownies is flour which until now is still imported. The addition of mocaf and moringa leaf flour can to reduce flour use and increase organoleptic of brownies. The aim of this study was to find out the effect of substitution of wheat flour, mocaf and moringa leaf flour on organoleptic brownies. The method that used in this experiment is a Complete Random Design (CRD) with one factor that was substitution of flour, mocaf and moringa leaf flour whose treatment is A0 (Flour 50% : Mocaf 50%: Moringa leave flour 0%/control), A1 (Flour 47,5% : Mocaf 47,5% : Moringa leave flour 5%), A2 (Flour 45% : Mocaf 45% : Moringa leave flour 10%), A3 (Flour 42,5% : Mocaf 42,5% : Moringa leave flour 15%), A4 (Flour 40% : Mocaf 40% : Moringa leave flour 20%), dan A5 (Flour 37,5% : Mocaf 37,5% : Moringa leave flour 25%). The data of the research were analyzed using Analysis of Varience at level 5% and tested continued using Tukey’s Honestly Significant Difference Test (Tukey’s HSD) at the same level if there was a real difference. The results showed that substitution of flour, mocaf and moringa leaf flour on brownies has a real effect on organoleptics in hedonic test on color, texture and taste as well as organoleptic scoring on color, aroma, texture and taste, but has no effect on hedonic test in aroma. For the quality of organoleptic brownies it is known that the best treatment on hedonic tests of texture and taste parameters produced by treatment A1 (Flour 47,5% : Mocaf 47,5% : Moringa leave flour 5%) with likes criteria and for scoring tests are produced by the same treatment on aroma, texture and taste parameters with their respective criteria that are typical brownies, moist and sweet taste. The best treatment on color scoring tests is produced by treatment A5 (Flour 37,5% : Mocaf 37,5% : Moringa leave flour 25%) whith criteria are brown.","PeriodicalId":276781,"journal":{"name":"Jurnal Agrotek UMMat","volume":"85 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125103533","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: 1

RESPON PERTUMBUHAN DAN PRODUKSI BAWANG MERAH (Allium cepa L) TERHADAP KONSENTRASI AIR KELAPA DAN MEDIA TANAM SECARA VERTIKULTUR 洋葱(Allium cepa L)对椰子汁浓度和种植媒体的生长和生产的反应

Jurnal Agrotek UMMat Pub Date : 2021-04-30 DOI: 10.31764/jau.v8i1.5194

Lokot Ridwan Batubara, Rita Mawarni, Rizky Raka Reyanda Pohan

{"title":"RESPON PERTUMBUHAN DAN PRODUKSI BAWANG MERAH (Allium cepa L) TERHADAP KONSENTRASI AIR KELAPA DAN MEDIA TANAM SECARA VERTIKULTUR","authors":"Lokot Ridwan Batubara, Rita Mawarni, Rizky Raka Reyanda Pohan","doi":"10.31764/jau.v8i1.5194","DOIUrl":"https://doi.org/10.31764/jau.v8i1.5194","url":null,"abstract":"The study was conducted at experimantal field at Faculty of Agriculture, Asahan University, Asahan Regency on October 2020 until December 2020. The study aims to the find out the growth response and production of shallots (Allium cepa L.) to the concentration of coconut water and growth media veticulture. This study used randomized complete block design with two factors: (1) Concentration of coconut water (K) with 3 levels: K1 = 25% (250 ml coconut water + 750 ml water), K2 = 50% (500 ml coconut water + 500 ml water), K3 = 75% (750 ml coconut water + 250 ml water) and (2) growth media (M) with 3 levels: M1 = soil + cow manure (1:1), M2 = soil + cow manure (2:1), M3 = soil + cow manure (3:1). Observation parameters were plant height, number of leave, number of bulbs, bulbs weight. The results showed that coconut water concentration had a significant effect on the number of tubers per clump and tuber wet weight, but had no significant effect on observations. plant height and number of leaves, the best treatment at K3 = 75% (750 ml coconut water + 250 ml water). The planting medium did not significantly affect the observations of plant height, number of leaves, number of tubers per clump and wet weight of tubers. The interaction between the concentration of coconut water and growing media did not have a significant effect on all observed variables.","PeriodicalId":276781,"journal":{"name":"Jurnal Agrotek UMMat","volume":"65 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131916402","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

EFEKTIVITAS MOLUSKISIDA BUAH PINANG BERBENTUK PADAT DAN CAIR TERHADAP TINGKAT KEMATIAN KEONG MAS (Pomacea canaliculata) PADA TANAMAN PADI 一种固态和液态槟榔果球菌杀虫剂对稻米作物的致命率的影响

Jurnal Agrotek UMMat Pub Date : 2021-04-21 DOI: 10.31764/jau.v8i1.4248

Abdul Rahim, Desy Resky Oktavia, Nurmaisah Nurmaisah

引用次数: 0

KARAKTERISTIK FISIKOKIMIA EKSTRAK MADU DAN PROPOLIS TRIGONA SP. ASAL LOMBOK UTARA 从龙目岛北部开始的蜂蜜提取物和龙目岛SP的植物化学特性

Jurnal Agrotek UMMat Pub Date : 2021-04-21 DOI: 10.31764/jau.v8i1.3826

Nuraini Zahra, Handa Muliasari, Yayuk Andayani, I. Sudarma

{"title":"KARAKTERISTIK FISIKOKIMIA EKSTRAK MADU DAN PROPOLIS TRIGONA SP. ASAL LOMBOK UTARA","authors":"Nuraini Zahra, Handa Muliasari, Yayuk Andayani, I. Sudarma","doi":"10.31764/jau.v8i1.3826","DOIUrl":"https://doi.org/10.31764/jau.v8i1.3826","url":null,"abstract":"Cultivation of honey and propolis Trigona sp. in the area of North Lombok Regency is growing, but has not equipped with scientific data regarding its physicochemical characteristics. This research aims to determine the physicochemical characteristics of honey and propolis extract of Trigona sp. from North Lombok. Physical parameters measured of the ethanol extract of honey and propolis Trigona sp. includes moisture content and ash content using gravimetric methods; Meanwhile, chemical parameters are identification of compounds using phytochemical screening methods and GC-MS (Gas Chromatography-Mass Spectrometry) instruments. Ethanol extract of honey Trigona sp. has moisture and ash content values of 9.38 ± 0.28% and 1.23 ± 0.02%, respectively; while the extract of propolis Trigona sp. containing water content and ash content of 11.64 ± 0.15% and 1.85 ± 0.02%. Ethanol extract of honey Trigona sp. identified positively containing flavonoid and alkaloid compounds, as well as 16 other compounds identified using GC-MS. Trigona sp. propolis extract contains flavonoids, alkaloids, tannins, saponins, and 10 compounds identified using GC-MS.","PeriodicalId":276781,"journal":{"name":"Jurnal Agrotek UMMat","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114873196","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: 6

KUALITAS TEH DAUN AFRIKA (Vernonia amygdalina) DENGAN PENAMBAHAN BUBUK KULIT KAYU MANIS 非洲茶叶(Vernonia amygdalina)的优质肉桂皮

Jurnal Agrotek UMMat Pub Date : 2021-04-21 DOI: 10.31764/jau.v8i1.3885

Diana Sylvi, Tuty Anggraini, Nela Shinta

引用次数: 0

RANCANG BANGUN PENGENDALI IKLIM MIKRO PADA RUMAH TANAMAN BERBASIS MIKROKONTROLER 设计一个基于微控制器的工厂的微气候控制

Jurnal Agrotek UMMat Pub Date : 2021-04-21 DOI: 10.31764/jau.v8i1.4032

D. Setiawati, Joko Sumarsono, Asih Priyati, Guyup mahardhian Dwi Putra, Muhammad Nasarudin

引用次数: 0

PENGARUH MEDIA TANAM TERHADAP PERTUMBUHAN STEK STEVIA (Stevia rebaudiana B.)

Jurnal Agrotek UMMat Pub Date : 2021-04-21 DOI: 10.31764/jau.v8i1.4156

N. Sumanto, Albert Sembiring

引用次数: 0