Indonesian Journal of Agricultural Research最新文献_第7页

Production Response of Mung Bean (Vigna radiata L.) on the Application of Phosphorus Fertilizer and Oil Palm Bunch Ash 绿豆(Vigna radiata L.)生产对磷肥和油棕束灰施用的响应

Indonesian Journal of Agricultural Research Pub Date : 2020-05-22 DOI: 10.32734/INJAR.V3I1.3839

F. Nasution, Y. Hasanah, M. Mariati

{"title":"Production Response of Mung Bean (Vigna radiata L.) on the Application of Phosphorus Fertilizer and Oil Palm Bunch Ash","authors":"F. Nasution, Y. Hasanah, M. Mariati","doi":"10.32734/INJAR.V3I1.3839","DOIUrl":"https://doi.org/10.32734/INJAR.V3I1.3839","url":null,"abstract":"Mung bean need phosphate in seed formation and accelerate pod maturity. In acidic soil the P element is difficult to be available because it is bound by metal metals in the soil, it is given a palm bunch ash containing a lot of organic nutrients to release P from the metal and also increase soil pH. The study aims to determine the effect of P fertilization and palm bunch ash on the growth and production of mung bean. The study was conducted on community land in Medan Selayang from October to December 2019. The study used a factorial randomized block design, with 2 factors. The first factor is P fertilizer (0; 37.5; 112.5 kg SP-36/ha). The second factor is oil palm bunch ash consisting of 0; 2; 4 t/ha. The variables observed were a number of pods, weight of 100 seeds, weight of seed per plots, weight of seed per plant. The results showed that the application of P the applications of P fertilizer 112.5 kg SP-36/ha tended to produce the highest pod number and seed weight per plot. The applications of oil palm bunch ash 2 t/ha significantly increased seed weight per plant, seed weight per plot and pod number.","PeriodicalId":34255,"journal":{"name":"Indonesian Journal of Agricultural Research","volume":"52 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90423002","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: 7

The Use of Various Media on Hatchability, Hatching Time and The Vitality of Honey Cricket Tillers (Gryllus mitratus) 不同培养基对蜜蟋蟀分蘖苗孵化率、孵化时间和活力的影响

Indonesian Journal of Agricultural Research Pub Date : 2020-05-17 DOI: 10.32734/INJAR.V3I1.3209

Ersan Riaji Lumban Tobing, N. D. Hanafi, S. Umar

{"title":"The Use of Various Media on Hatchability, Hatching Time and The Vitality of Honey Cricket Tillers (Gryllus mitratus)","authors":"Ersan Riaji Lumban Tobing, N. D. Hanafi, S. Umar","doi":"10.32734/INJAR.V3I1.3209","DOIUrl":"https://doi.org/10.32734/INJAR.V3I1.3209","url":null,"abstract":"Crickets are the most demanded commodity because there have the most interest in ornamental livestock such as birds, while the presence of crickets in nature has diminwashed because their natural habitat has been increasingly eroded by city development. The important thing to consider in cricket farms was when incubating cricket eggs which requires special treatment to maintain their temperature and humidity. Thwas study aims toknow the hatching ability of cricket, egg hatching duration and the vitality of honey cricket age 0-10 days, in different media. The research was conducted at the Biology Laboratory of Animal Husbandry Study Program, Faculty of Agriculture, Universitas Sumatera Utara, Jl. A. Sofyan No. 3 Medan, which started from November 2018 until December 2018. The design used was a completely randomized design (CRD) 4 treatments (Q0: river sand hatch media; Q1: sand hatch media; Q2: kapok hatch media; Q3: rice straw hatch, and 5 replications (each conswasting of 100 honey cricket eggs Grylus mitratus).The use of various media for honey cricket hatching eggs has a positive influence on the hatchability of eggs, the duration of hatching eggs and the vitality of honey crickets tillers. River sand hatching media (P0) is the best hatching media for the parameters of hatching eggs of honey cricket and the vitality of honey crickets tillers.","PeriodicalId":34255,"journal":{"name":"Indonesian Journal of Agricultural Research","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81177228","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

An Estimation of Technical Efficiency of Red Chili Pepper’s Growers in Central Bangka Bangka中部地区红辣椒种植户技术效率评价

Indonesian Journal of Agricultural Research Pub Date : 2020-04-25 DOI: 10.32734/INJAR.V3I1.3822

R. Purwasih, N. Bahtera, Yulia

{"title":"An Estimation of Technical Efficiency of Red Chili Pepper’s Growers in Central Bangka","authors":"R. Purwasih, N. Bahtera, Yulia","doi":"10.32734/INJAR.V3I1.3822","DOIUrl":"https://doi.org/10.32734/INJAR.V3I1.3822","url":null,"abstract":"In Central Bangka, The red chili pepper’s productivity is still considered at low level. It is corroborated from comparison between the productivity of red chili pepper which is computed as 35.6 quintal per hectare while the potential productivity of the genetics of red chili pepper is 200-220 quintal per hectare. It is presumed that the productivity of red chili pepper is technically inefficient. The aim of the study is to analyze factors that affect the production of red chili pepper and the technical inefficiency. The study also determines the level of technical efficiency of red chili pepper on smallholders who participate in the agriculture productivity improvement program in Central Bangka Regency. Survey was carried out to collect the data with purposive sampling method. The criteria of respondents were those red chili pepper smallholders who had involved with the agriculture productivity improvement program. The total sampled respondents were 43 smallholders. Stochastic frontier analysis with the Maximum Likelihood Estimate was used to analyze the data. The study discovered the factors that affect the production of red chili pepper were labor, potassium fertilizer, insecticide, and fungicide. Furthermore, the productivity of red chili pepper was considered as technically inefficient which was shown from the average score of technical efficient, 0.54. Finally, the study revealed that side job became factor that could increase the technical inefficiency of red chili pepper farming activity while the frequency of attending the empowerment program and farmer field school were otherwise.","PeriodicalId":34255,"journal":{"name":"Indonesian Journal of Agricultural Research","volume":"125 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74527781","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

The Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract 龙齿苋添加湿面条的保质期。f .)叶萃取精华

Indonesian Journal of Agricultural Research Pub Date : 2020-04-16 DOI: 10.32734/INJAR.V3I1.3823

Yuliani, R. A. Sari, A. Emmawati, K. P. Candra

{"title":"The Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract","authors":"Yuliani, R. A. Sari, A. Emmawati, K. P. Candra","doi":"10.32734/INJAR.V3I1.3823","DOIUrl":"https://doi.org/10.32734/INJAR.V3I1.3823","url":null,"abstract":"Gendarussa (Justicia gendarussa) is a herbaceous plant with a height of 1-1.5 m. Its stem and leaves extract show antimicrobial and antioxidant activities and have potent cytotoxic activity on the human cancer cell. Gendarussa has a better flavor than stem. Its aqueous extract shows higher extract than ethanol extract. The present study evaluated the preservative effect of aqueous extract of gendarussa leaves (GL) in prolonging the shelf life of wet noodles. The single-factor experiment (GL of 0, 50, 100, 150, and 200 g was extracted in hot water of 100 mL) arranged in a completely randomized design was applied in this research. Total bacterial and mold were observed as well as sensory hedonic characteristics during storage. Data were analyzed using SPSS ver.25. The microbial quality data were analyzed by the Kruskal-Wallis test followed by pair comparison with Bonferroni correction, while the sensory data analyzed by Friedman test continued by Wilcoxon Sign Rank Test. The results showed that the addition of GL aqueous extract (200 g in 100 mL hot water) could prolong the shelf life of wet noodles. The microbial quality of the wet noodle, which preserved at room temperature for 24 h still meet the Indonesian standard of wet noodle (SNI: 2987-2015) for total bacteria and 36 h for total molds. The wet noodles have log cfu/g of 5.35 and 1.58 for total bacterial and mold, respectively. The panelists preferred the color, aroma, texture, and taste of wet noodles produced with the GL aqueous extracts. The most preferred one was wet noodle with the addition of GL aqueous extract at a concentration of 200 g per 100 mL with the characteristic of greenish-white color, not scented with GL, chewy texture, and slightly flavored GL.","PeriodicalId":34255,"journal":{"name":"Indonesian Journal of Agricultural Research","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76210682","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: 2

Effect of the Types and Percentages of Stabilizer on the Quality of Instant Garfish Condiment 稳定剂种类及用量对即食Garfish调味品品质的影响

Indonesian Journal of Agricultural Research Pub Date : 2020-04-07 DOI: 10.32734/INJAR.V3I1.3615

Christine Marchelina, H. Sinaga, L. M. Lubis

{"title":"Effect of the Types and Percentages of Stabilizer on the Quality of Instant Garfish Condiment","authors":"Christine Marchelina, H. Sinaga, L. M. Lubis","doi":"10.32734/INJAR.V3I1.3615","DOIUrl":"https://doi.org/10.32734/INJAR.V3I1.3615","url":null,"abstract":"The purpose of this research was to determine the effect of stabilizer types and percentages on the quality of instant garfish condiment. The research used a group randomized design factorial with two factors, i.e.: types of stabilizer (CMC; Arabic gum; gelatin) and percentage of stabilizer (0.0%; 0.5%; 1%; 1.5%). The results showed that stabilizer types had a highly significant effect on water absorption index, water solubility index, vitamin C, and color index. Moreover, the stabilizer had no significant effect on organoleptic aroma and taste. In the meantime, stabilizer percentages had a highly significant effect on water absorption index, water solubility index, vitamin C, color index, and organoleptic aroma. However, the stabilizer percentages gave no significant effect on organoleptic taste. Interaction between the two factors had a highly significant effect on water absorption index and vitamin C and had a significant effect on color index. Furthermore, the interaction had no significant effect on water solubility index, organoleptic aroma and taste. The best treatment product was resulted from the use of 1.5% CMC as stabilizer.","PeriodicalId":34255,"journal":{"name":"Indonesian Journal of Agricultural Research","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84021302","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: 2

Influence of Dayak Onion Extract Concentration (Eleutherine palmi folia (L.) Merr) and Length Storage on Weight Decrease, Haugh Unit, and Albumen pH of Duck Egg 葱提取物浓度的影响(Eleutherine palmi folia)长度贮藏对鸭蛋减重、哈氏单位和蛋白pH的影响

Indonesian Journal of Agricultural Research Pub Date : 2020-03-17 DOI: 10.32734/injar.v2i3.2050

A. Gunawan, M. Zakir, Siti Dharmawati, M. Rasyidi

{"title":"Influence of Dayak Onion Extract Concentration (Eleutherine palmi folia (L.) Merr) and Length Storage on Weight Decrease, Haugh Unit, and Albumen pH of Duck Egg","authors":"A. Gunawan, M. Zakir, Siti Dharmawati, M. Rasyidi","doi":"10.32734/injar.v2i3.2050","DOIUrl":"https://doi.org/10.32734/injar.v2i3.2050","url":null,"abstract":"The purpose of this study was to study the effect of immersion on dayak onion extract and storage time and the interaction of these two factors on decreasing of egg weight, haugh unit value and albumen pH of duck egg. The study used a completely randomized design of factorial pattern 4 x 4 with 4 replications. The treatment is as follows: The first factor is the concentration of onion dayak extract (A), consisting of: A0 = Eggs storage placed at room temperature; A1 = 10% concentrated of dayak onion extract; A2 = 20% concentrated of dayak onion extract; A3 = 30% concentrated of dayak onion extract; The second factor is the length of storage (B) consists of: B0 = 7 days. B1 = 14 days. B2 = 21 days. And B3 = 28 days. Research data were analyzed using analysis of variance and continued by Tukey Test. The results showed that the concentration of dayak onion extract did not affect the reduction in egg weight, but did affect the haugh unit and albumen pH. Egg weight reduction ranged from 0.92-1.02. Haugh unit and pH of albumen at 10% and 30% concentration of dayak onion extract did not differ, while the 0% concentration differed from all other treatments. Interaction effects between concentration of dayak onion extract and length storage were also significant for egg weight loss, Haugh unit, and pH of albumen. It is recommended that for preserving duck eggs, it is better to use a concentration of 30% onion extract.","PeriodicalId":34255,"journal":{"name":"Indonesian Journal of Agricultural Research","volume":"110 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80663730","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

The Effect of Nutrition Education on Students’ Consumption Behavior at Universitas Slamet Riyadi Surakarta 营养教育对大学学生消费行为的影响

Indonesian Journal of Agricultural Research Pub Date : 2020-03-13 DOI: 10.32734/INJAR.V2I3.3602

N. Suhartatik, Diyah Ayu Eka Patmasari, Y. W. Wulandari, A. Mustofa, Sri Handayani

{"title":"The Effect of Nutrition Education on Students’ Consumption Behavior at Universitas Slamet Riyadi Surakarta","authors":"N. Suhartatik, Diyah Ayu Eka Patmasari, Y. W. Wulandari, A. Mustofa, Sri Handayani","doi":"10.32734/INJAR.V2I3.3602","DOIUrl":"https://doi.org/10.32734/INJAR.V2I3.3602","url":null,"abstract":"The risk of obesity and chronic diseases rises with the increase in one’s level of welfare. Among the influencing factors for such phenomenon are eating behavior and lifestyle. Modern lifestyle which demands that everything be done in an instant makes people consume food with the nutritional adequacy disregarded. The emergence of fast food and junk food in Indonesia has also exerted an influence on people’s consumption pattern. Some preventive and mitigating efforts can be made, one of which is provision of nutrition education. This research was aimed to determine the influence of nutrition education on the change of consumption knowledge, behavior, and habit of the students of Universitas Slamet Riyadi Surakarta. The respondents enrolled in this research were of the ages of 19–21 years. They were purposively selected on the basis that some of them were able to plan and select which food to be consumed. This research employed questionnaires during pre-test and post-test, with the respondents assigned to 2 groups of 32 students each. The first group received nutrition education, while the second received none. Results showed that the provision of nutrition education for college students didn’t influence students’ knowledge, attitude, and behavior when consuming food for both groups. The preference of the student college to food consumption probably influenced by another factors. It would need another study to evaluated factors that influenced the food preference of student college.","PeriodicalId":34255,"journal":{"name":"Indonesian Journal of Agricultural Research","volume":"67 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80314923","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 and Yields Response of Some Varieties of Soybean (Glycine Max (L) Merill) on Ultisol Soil 部分大豆品种(甘氨酸Max (L) Merill)在多酚土壤上的生长及产量响应

Indonesian Journal of Agricultural Research Pub Date : 2020-03-09 DOI: 10.32734/INJAR.V2I3.2035

Syariani Tambunan, Afkar Afkar, N. Sebayang

{"title":"Growth and Yields Response of Some Varieties of Soybean (Glycine Max (L) Merill) on Ultisol Soil","authors":"Syariani Tambunan, Afkar Afkar, N. Sebayang","doi":"10.32734/INJAR.V2I3.2035","DOIUrl":"https://doi.org/10.32734/INJAR.V2I3.2035","url":null,"abstract":"Soybean is an agricultural product that has a good nutritional value, especially Protein content. This study aims to find superior varieties that have a wide adaptation to the sour soil especially in Ultisol soils. The study was conducted in Gulo Village, Darul Hasanah Sub-District, Southeast Aceh Regency, Aceh Province, from May to September 2019. The study used a non factorial randomized block design (RBD), with 4 treatment varieties (V) levels that were repeated as many as 4 replications; namely V1: Anjasmoro Varieties, V2: Dena Varieties, V3: Deja Varieties 1, V4: Detaptive Varieties 1, Variance analysis test results showed that the plant height was 1 WAP, Age 2 WAP, Age 3 WAP, Age 4 WAP, Age 5 WAP , and Age 6 WAP had no significant effect. However the highest yield on 1 WAP was found in variety V4 (10.40) in the second test and the lowest was in the first test. V2 was second test. While the best number of segments and branches were produced by V3 treatment. The best results for the total number of pods, number of pods, total empty pods, number of sample plant seeds and weight of sample plant seeds were produced by treatment V3.","PeriodicalId":34255,"journal":{"name":"Indonesian Journal of Agricultural Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72876854","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

Physical and Organoleptic Quality of Culled Layers Chicken Meat Using Marinated Asam Kandis Fruits (Garcinia dioica Blume) 用腌制的阿萨姆坎迪斯水果(Garcinia dioica Blume)加工的蛋鸡的物理和感官品质

Indonesian Journal of Agricultural Research Pub Date : 2020-03-06 DOI: 10.32734/INJAR.V2I3.3234

P. Patriani, T. Wahyuni

{"title":"Physical and Organoleptic Quality of Culled Layers Chicken Meat Using Marinated Asam Kandis Fruits (Garcinia dioica Blume)","authors":"P. Patriani, T. Wahyuni","doi":"10.32734/INJAR.V2I3.3234","DOIUrl":"https://doi.org/10.32734/INJAR.V2I3.3234","url":null,"abstract":"Asam Kandis is one of the fruits with a sour taste that is often used in the spice. Asam Kandis is very effective as a food flavoring such as in meat and fish. Culled layers meat usually has a rough texture, tough and not preferred because it has a rough tenderness, so it needs natural herbs to improve tenderness or maintain the physical. This study uses a completely randomized design with 4 treatments and 4 replications. The treatment in this study marinated culled layers chicken in Asam Kandis consisting of 4 levels: 0%, 5%, 10%, and 15%. Research aimed to improve the physical and organoleptic quality of culled layers of chicken meat using Asam Kandis. The results obtained physical and organoleptic quality in culled layers chicken meat, which includes pH, drip loss, and tenderness, significantly affect the marinated Asam Kandis. Water content and cooking losses do not affect the marination of Asam Kandis and are quite effective. Conclusion in this research Asam Kais has a quite good effect on improving the quality of culled layers of chicken meat. It is recommended marination using Asam Kandis with a level of 9% effective maintain the quality of culled layers meat.","PeriodicalId":34255,"journal":{"name":"Indonesian Journal of Agricultural Research","volume":"77 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73994170","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: 7

The Role of Mungbean (Phaseolus radiatus) as a Fat Replacer on the Physicochemical Properties of Ice Cream 绿豆(Phaseolus radiatus)作为脂肪替代品对冰淇淋理化性质的影响

Indonesian Journal of Agricultural Research Pub Date : 2020-01-09 DOI: 10.32734/INJAR.V2I3.2859

Pulung Nugroho, Laksmi Hartayanie, K. Dwiana

引用次数: 1