Jurnal Agrotek UMMat最新文献_第7页

PENGARUH APLIKASI FITOHORMON TERHADAP PERKECAMBAHAN BENIH GAHARU (Gyrinops versteegii) PASCA PROSES PENYIMPANAN

Jurnal Agrotek UMMat Pub Date : 2021-04-21 DOI: 10.31764/jau.v8i1.4397

Sarowan Wahid, I. G. A. S. Wangiyana

引用次数: 1

ISOLASI BAKTERI PENGHASIL ASAM INDOL ASETAT (AIA) DAN PENGARUHNYA TERHADAP VIABILITAS BENIH CABAI MERAH 从醋酸中分离出来的细菌及其对红辣椒种子的可行性的影响

Jurnal Agrotek UMMat Pub Date : 2021-04-21 DOI: 10.31764/jau.v8i1.4153

Albert Sembiring, Natalia Lusianingsih Sumanto

引用次数: 1

ANALISIS PENGARUH KEMIRINGAN PIPA OUTLET TERHADAP EFISIENSI POMPA HIDRAM 分析管的倾斜度对液压泵效率的影响

Jurnal Agrotek UMMat Pub Date : 2020-10-30 DOI: 10.31764/jau.v7i2.2888

Agus Dedi Putrawan, S. Abdullah, Asih Priyati

{"title":"ANALISIS PENGARUH KEMIRINGAN PIPA OUTLET TERHADAP EFISIENSI POMPA HIDRAM","authors":"Agus Dedi Putrawan, S. Abdullah, Asih Priyati","doi":"10.31764/jau.v7i2.2888","DOIUrl":"https://doi.org/10.31764/jau.v7i2.2888","url":null,"abstract":"Tujuan dari penelitian ini adalah menganalisis pengaruh kemiringan pipa outlet terhadap efisiensi pompa hidram, mengetahui debit aliran, kecepatan aliran pada bagian pipa outlet hasil dari pemompaan pompa hidram. Penelitian ini dilakukan dengan menggunakan metode eksperimental dengan proses trial dalam skala laboratorium. Batasan masalah pada penelitian ini adalah menggunakan pipa inlet dengan panjang 4 m dengan diameter 1 inch dan panjang pipa outlet 4 m dengan diameter ½ inch. Ketinggian head pemasukan adalah 1,5 m. Kemiringan sudut pipa outlet yang digunakan adalah 120o, 140o, dan 160o. Pengukuran parameter pada penelitian ini dilakukan dengan mengukur volume air yang keluar dari pipa outlet dan yang keluar dari katup limbah. Volume yang didapatkan digunakan untuk menghitung debit aliran, kecepatan aliran, bilangan reynolds serta nilai head losses. Data yang telah diperoleh dianalisis menggunakan pendekatan matematik yang diselesaikan menggunakan program Ms excel dan secara manual menggunakan kalkulator. Berdasarkan hasil pembahasan diketahui bahwa nilai debit mengalami kenaikan karena dipengaruhi oleh sudut kemiringan pipa outlet yang semakin besar. Bilangan reynolds pada hasil pemompaan memiliki jenis aliran laminar. Nilai efisiensi yang mendekati 100% didapatkan pada sudut outlet 160o yaitu sebesar 99,51% (Efisiensi Rankine) dan 99,67% (Efisiensi D’Aubuission) dengan panjang pipa yang sama.","PeriodicalId":276781,"journal":{"name":"Jurnal Agrotek UMMat","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116236501","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

PENGARUH JUMLAH MATA TUNAS BATANG ATAS DAN TINGGI BATANG BAWAH PADA SAMBUNG PUCUK TERHADAP PERSENTASE TUMBUH JAMBU AIR (Syzygium Samarangense)

Jurnal Agrotek UMMat Pub Date : 2020-10-01 DOI: 10.31764/jau.v7i2.2853

S. Supriyono, Tarwa Mustopa, Nunuk Helilusiatiningsih, Fristama Maulana

引用次数: 0

PENGARUH PENAMBAHAN EKSTRAK BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP KARAKTERISTIK FISIK, MASA SIMPAN, DAN ORGANOLEPTIK PERMEN JELLY DAUN KERSEN 添加芜菁甘蓝提取物的影响(Averrhoa bilimbi L)对贝类的生理特性、保质期和有机美食家果冻

Jurnal Agrotek UMMat Pub Date : 2020-09-30 DOI: 10.31764/jau.v7i2.2795

Veni Rori Setiawati, Puspita Sari

{"title":"PENGARUH PENAMBAHAN EKSTRAK BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP KARAKTERISTIK FISIK, MASA SIMPAN, DAN ORGANOLEPTIK PERMEN JELLY DAUN KERSEN","authors":"Veni Rori Setiawati, Puspita Sari","doi":"10.31764/jau.v7i2.2795","DOIUrl":"https://doi.org/10.31764/jau.v7i2.2795","url":null,"abstract":"Jelly is a candy made from components of water or fruit juice, flavor, sugar, and gelling ingredients. Apart from fruit juice, jelly candy can be made from the basic ingredients of leaf extracts. One of the leaves that can be used is Muntingia calabura L. leaves. The existing jelly candies generally do not use natural ingredients as colorings and flavors. Fruits that can be used as natural ingredients in making jelly candy are Averrhoa bilimbi L. This study aims to determine the effect of adding starfruit extract to the physical quality, shelf life, and organoleptic of Muntingia calabura L. leaves jelly candy. This study used a Completely Randomized Design (CRD) with 1 factor, namely the concentration of Averrhoa bilimbi L extract (0%, 5%, 10%, 15%, and 20%). The results of this study indicate that the addition of Averrhoa bilimbi L extract does not significantly affect the physical quality (color) of Muntingia calabura L. leaves jelly candy. In the shelf life test, the addition of Averrhoa bilimbi L extract gave a real effect, where the best treatment was the concentration of Averrhoa bilimbi L. extract 15% and 20%. In the organoleptic test, the addition of Averrhoa bilimbi L extract did not significantly affect the level of preference (hedonic) and the level of acceptance (scoring) of the texture, but it did affect the level of panelist acceptance of the color, aroma, and taste of Muntingia calabura L. leaves jelly candy. The best treatment of panelist acceptance level for color is at a concentration of 0% producing jelly candy with a yellowish-brown color and the best aroma and taste of jelly candy at a concentration of 20% producing jelly Averrhoa bilimbi L -flavored jelly candy with a slightly bitter sweet taste with a slightly bitter sweetness.","PeriodicalId":276781,"journal":{"name":"Jurnal Agrotek UMMat","volume":"112 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131413880","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

STUDI KOLONISASI FUNGI MIKORIZA ARBUSKUAR PADA GAHARU (Gyrinops versteegii) DENGAN SUMBER INOKULAN RIZOSFER PERKEBUNAN GAHARU

Jurnal Agrotek UMMat Pub Date : 2019-10-25 DOI: 10.31764/AGROTEK.V6I2.1209

I. G. A. S. Wangiyana, H. Wicaksono, Wahyu Yuniati Nizar

{"title":"STUDI KOLONISASI FUNGI MIKORIZA ARBUSKUAR PADA GAHARU (Gyrinops versteegii) DENGAN SUMBER INOKULAN RIZOSFER PERKEBUNAN GAHARU","authors":"I. G. A. S. Wangiyana, H. Wicaksono, Wahyu Yuniati Nizar","doi":"10.31764/AGROTEK.V6I2.1209","DOIUrl":"https://doi.org/10.31764/AGROTEK.V6I2.1209","url":null,"abstract":"The aim of this research was to observed the abundance of mycorrhiza spore and mycorrhiza colonization on G. versteegii’s root at agarwood plantation on Langko, Kekait and Pejaring. Rhizosphere samples were taken from 0 cm – 20 cm of depth. Spore extraction was carried by combination of filtration and centrifugation methods. G. versteegii roots were soaked with 10% KOH continued by 2% HCl then were rinsed by distilled water. Lactoglycerol trypan blue 0,05% were used as dye on root colonization observation. Mycorrhiza spore population and root colonization data were analyzed by ANOVA, HSD and Error Standard. Rhizosphere of Pejaring has the highest number of mycorrhiza spore but not significantly different from Rhizosphere of Kekait. Langko rhizosphere has the smallest number of mycorrhiza spore population. On the other hand, this place has the highest mycorrhiza colonization percentage among the others. It could be concluded that Mycorrhiza spore population has negative correlation with mycorrhiza root’s colonization which shows unique symbiotic between mycorrhiza and G. versteegii.","PeriodicalId":276781,"journal":{"name":"Jurnal Agrotek UMMat","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132900512","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

ISOLASI BAKTERI PENGIKAT NITROGEN DENGAN MENGGUNAKAN MEDIA JENSEN 通过詹森介质分离氮结合细菌

Jurnal Agrotek UMMat Pub Date : 2019-08-31 DOI: 10.31764/AGROTEK.V6I2.1238

Feizia Huslina, Diannita Harahap

引用次数: 2

TEH BUBUK HERBAL DAUN ASHITABA DAN KULIT BUAH NAGA

Jurnal Agrotek UMMat Pub Date : 2019-08-31 DOI: 10.31764/AGROTEK.V6I2.1220

Syirril Ihromi, A. Asmawati, Earlyna Sinthia Dewi, Muliatiningsih Muliatiningsih

{"title":"TEH BUBUK HERBAL DAUN ASHITABA DAN KULIT BUAH NAGA","authors":"Syirril Ihromi, A. Asmawati, Earlyna Sinthia Dewi, Muliatiningsih Muliatiningsih","doi":"10.31764/AGROTEK.V6I2.1220","DOIUrl":"https://doi.org/10.31764/AGROTEK.V6I2.1220","url":null,"abstract":"Ashitaba (Angelica keiskei) merupakan salah satu tanaman introduksi yang berpotensi meningkatkan produksi sel darah merah, produksi hormon pertumbuhan serta meningkatkan pertahanan tubuh untuk melawan infeksi, kanker dan juga sebagai sumber antioksidan. Selain daun ashitaba bahan potensial untuk dikembangkan menjadi teh herbal adalah kulit buah naga yang kaya polyphenol dan sumber antioksidan. Penelitian ini bertujuan untuk mengetahui formulasi daun ashitaba dan kulit buah naga merah yang tepat dan mengetahui pengaruh formulasi daun ashitaba dan kulit buah naga merah terhadap sifat kimia dan organoleptik teh bubuk herbal. Adapun formulasi perlakuan yaitu; perlakuan 1 (daun ashitaba 0%:kulit buah naga merah100%), 2 (daun ashitaba 25% : kulit buah naga merah 75%), 3 (daun ashitaba 50% : kulit buah naga merah 50%), 4 (daun ashitaba 75% : kulit buah naga merah 25%) dan 5 (daun ashitaba 100% : kulit buah naga merah 0%). Hasil penelitian menunjukkan formulasi daun ashitaba dengan kulit buah naga berpengaruh secara nyata terhadap kadar abu, antioksidan, skor nilai rasa, warna bubuk dan warna seduhan tetapi tidak berpengaruh pada kadar air da skor aroma teh herbal. Perlakuan terbaik didapatkan pada perlakuan P2 (formulasi daun ashitaba 25% dengan kulit buah naga 75%) karena menghasilkan teh herbal yang memenuhi standar SNI.","PeriodicalId":276781,"journal":{"name":"Jurnal Agrotek UMMat","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121935176","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

PENGARUH EKSTRAK DAUN MINDI (Melia azadirach) TERHADAP PENEKANAN PELETAKAN DAN PENETASAN TELUR ULAT HATI KUBIS (Crocidolomia pavonana F.)

Jurnal Agrotek UMMat Pub Date : 2019-08-31 DOI: 10.31764/AGROTEK.V6I2.1266

Abdul Manan, E. Mugiastuti

引用次数: 0

ANALISIS KANDUNGAN NUTRISI BUAH RENGGA (Amomum dealbatum Roxb)

Jurnal Agrotek UMMat Pub Date : 2019-08-31 DOI: 10.31764/AGROTEK.V6I2.1218

Handa Muliasari, A. D. Ananto, M. Ihsan

引用次数: 1