Perbal: Jurnal Pertanian Berkelanjutan最新文献

{"title":"Pengaruh Suhu Penyimpanan dan Jenis Kemasan Terhadap Mutu Buah Tomat (Lycopersicum esculentum Mill)","authors":"Rahmi Azizah Mudaffar, Naima Haruna","doi":"10.30605/perbal.v12i2.3864","DOIUrl":"https://doi.org/10.30605/perbal.v12i2.3864","url":null,"abstract":"Tomat merupakan komoditi yang bersifat mudah rusak  (perishable). Penanganan pasca panen yang tidak tepat pada buah tomat mengakibatkan proses pembusukan semakin cepat sehingga daya tarik konsumen terhadap tingkat kesegaran buah tomat juga menurun yang selanjutnya akan mempengaruhi nilai mutu, nilai gizi dan nilai ekonomisnya. Oleh karena itu, sangat penting untuk memperhatikan mutu buah tomat dengan cara perlakuan suhu dan jenis kemasan. Tujuan penelitian ini untuk mengetahui pengaruh suhu penyimpanan dan jenis kemasan yang terbaik bagi mutu buah tomat. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan jenis kemasan dan suhu penyimpanan dua taraf yaitu suhu ruang (30oC) dan suhu dingin (10oC), yang diulang sebanyak 3 kali ulangan sehingga terdapat 18 unit percobaan. Hasil penelitian ini menunjukkan bahwa kombinasi perlakuan suhu penyimpanan dan jenis kemasan berbeda sangat nyata terhadap masa simpan buah tomat, tetapi tidak berpengaruh nyata terhadap susut bobot, warna, dan tekstur buah tomat. Kombinasi suhu penyimpanan dan jenis kemasan dengan masa simpan terbaik (paling lama) untuk buah tomat adalah perlakuan yang disimpan pada suhu dingin dan dibungkus dengan kertas HVS (31 hsp). \u0000Tomatoes are a perishable commodity. Improper post-harvest handling of tomatoes results in the decay process becoming more rapid so that consumers' interest in the freshness of tomatoes also decreases, which in turn will affect the quality, nutritional value and economic value. Therefore, it is very important to pay attention to the quality of tomatoes by temperature treatment and type of packaging. The aim of this research is to determine the effect of storage temperature and the best type of packaging on the quality of tomatoes. This research used a Randomized Block Design (RAK) with two levels of packaging type and storage temperature treatment, namely room temperature (30oC) and cold temperature (10oC), which was repeated 3 times so that there were 18 experimental units. The results of this research show that the combination of different storage temperature treatments and packaging types has a very significant impact on the shelf life of tomatoes, but has no significant effect on weight loss, color and texture of tomatoes. The combination of storage temperature and type of packaging with the best (longest) shelf life for tomatoes is stored at cold temperatures and wrapped in HVS paper (31 hsp).","PeriodicalId":403539,"journal":{"name":"Perbal: Jurnal Pertanian Berkelanjutan","volume":" 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141833014","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":"Strategi Meningkatkan Pertumbuhan dan Produksi Tanaman Cabai Rawit (Capsicum frutescens L.) dengan Aplikasi Trichoderma sp.","authors":"T. Handayani, dan M. Darmawan²","doi":"10.30605/perbal.v12i2.3572","DOIUrl":"https://doi.org/10.30605/perbal.v12i2.3572","url":null,"abstract":"Trichoderma sp. dikenal dengan kemampuannya sebagai agen biokontrol yang efektif terhadap berbagai tanaman dan umumnya ditemukan di tanah. Tujuan dari penelitian ini adalah untuk melihat pengaruh pemberian Trichoderma sp. pada tanaman cabai rawit terhadap pertumbuhan dan produksinya yang dilaksanakan pada bulan Agustus - November 2023. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan empat perlakuan yaitu T0= 0g/bedengan, T1= 15g/bedengan, T2= 20g/bedengan, dan T3= 25g/bedengan yang diulang sebanyak tiga kali. Hasil penelitian menunjukkan bahwa pemberian Trichoderma sp. sebanyak 25g/bedengan secara signifikan memberikan pengaruh terhadap pertumbuhan tanaman dengan rata-rata tinggi tanaman 29,63 cm, jumlah daun 35 helai, jumlah bunga 40 bunga serta kuantitas hasil tanaman dengan rata-rata jumlah buah 16 buah dan bobot segar 18,27 g. \u0000Trichoderma sp. known for its ability as an effective biocontrol agent against various plants and is widely found in soil. The aim of this research was to see the effect of giving Trichoderma sp. on cayenne pepper plants on growth and production carried out in August – November 2023. This research used a Randomized Block Design (RAK) with four treatments, namely T0= 0g/bed, T1= 15g/bed, T2= 20g/bed, and T3 = 25g/bed repeated three times. The results showed that giving Trichoderma sp. as much as 25g/bed had a significant effect on plant growth with an average plant height of 29.63 cm, number of leaves 35, number of flowers 40 and quantity of plant yield with an average number of fruit 16 and fresh weight 18.27 g.","PeriodicalId":403539,"journal":{"name":"Perbal: Jurnal Pertanian Berkelanjutan","volume":" 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141833440","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":"Tingkat Kapasitas Pelaku Usaha Pembuatan Tepung Sagu di Desa Langkiddi","authors":"Sumantri, Dewi Marwati, Nuryanti, H. Halik, Universitas Andi, Djemma Palopo","doi":"10.30605/perbal.v12i2.3552","DOIUrl":"https://doi.org/10.30605/perbal.v12i2.3552","url":null,"abstract":"Tana Luwu sejak dahulu sudah dikenal sebagai daerah penghasil sagu di Sulawesi Selatan. Industri pembuatan tepung sagu berpotensi meningkatkan pemanfaatan dan pendapatan sagu, maka kapasitas pelaku usaha berperan dalam meningkatkan pemanfaatan sagu dan daya saing sagu. Penelitian ini bertujuan untuk mengetahui tingkat kapasitas pelaku usaha pembuatan tepung sagu di Desa Langkiddi Kecamatan Bajo Kabupaten Luwu. Waktu penelitian dilaksanakan bulan Januari s/d Februari 2024, dengan analisis data yang digunakan Skala Likert dan analisis deskriptif. Hasil penelitian menunjukkan bahwa tingkat kapasitas diri pelaku usaha pembuatan tepung sagu di Desa Langkiddi dikategorikan tinggi, sedangkan kapasitas usaha pelaku usaha sagu dikategorikan tinggi. Kapasitas pelaku usaha tepung sagu berdasarkan kapasitas diri dan kapasitas usaha menunjukkan bahwa pelaku usaha pembuatan tepung sagu memiliki kemampuan untuk meningkatkan dan mengembangkan usaha, sehingga nilai tambah sagu dapat meningkat dan lebih kompetitif. \u0000Tana Luwu has long been known as a sago producing area in South Sulawesi. The sago flour manufacturing industry has the potential to increase sago utilization and income, so the capacity of business actors plays a role in increasing sago utilization and sago competitiveness. This research aims to determine the level of capacity of sago flour manufacturing business actors in Langkiddi Village, Bajo District, Luwu Regency. The research was carried out from January to February 2024, with data analysis using a Likert scale and descriptive analysis. The results of the research show that the level of personal capacity of sago flour manufacturing business actors in Langkiddi Village is categorized as high, while the business capacity of sago business actors is categorized as high. The capacity of sago flour business actors based on personal capacity and business capacity shows that sago starch manufacturing business actors have the ability to improve and develop their business, so that the added value of sago can increase and be more competitive.","PeriodicalId":403539,"journal":{"name":"Perbal: Jurnal Pertanian Berkelanjutan","volume":" 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141833538","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":"Pengaruh Pupuk Organik dan Pemberian Pakan Terhadap Produksi Padi dan Ikan Pada Sistem Minapadi","authors":"Ria Megasari, Yulan Ismail, M. Darmawan, Muh. Iqbal Ardha","doi":"10.30605/perbal.v12i2.3716","DOIUrl":"https://doi.org/10.30605/perbal.v12i2.3716","url":null,"abstract":"Minapadi merupakan sistem budidaya yang memadukan tanaman padi dan ikan di sawah. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian pupuk organik dan pakan terhadap produksi padi dan ikan pada sistem minapadi. Penelitian ini menggunakan RAK faktorial dua faktor. Faktor pertama adalah perlakuan pupuk organik (P) dengan 4 taraf yaitu: P0 (kontrol), P1 (pupuk kandang sapi), P2 (pupuk kandang ayam), P3 (pupuk kompos). Faktor kedua adalah interval pemberian pakan (L) dengan 3 taraf yaitu: L1 (2 hari sekali), L2 (1 kali sehari) dan L3 (2 kali sehari). Data penelitian dianalisis menggunakan analis ragam dan apabila terdapat hasil yang berbeda nyata makan dilakukan uji lanjut BNT (Beda Nyata Terkecil). Hasil penelitian menunjukkan bahwa (1) Interaksi antara pupuk organik dan interval pakan tidak berpengaruh terhadap produksi padi dan ikan pada sistem minapadi. (2) Pupuk organik berpengaruh terhadap tinggi tanaman umur 90 HST (90,72 cm), jumlah anakan (17,85 anakan), jumlah malai (16,87 malai), jumlah bulir berisi/malai (101,96 bulir), produksi padi (1,73 ton.ha-1). (3) Interval pemberian pakan berpengaruh terhadap berat total (51,16 gr) dan pertambahan berat (20,32 gr) ikan pada sistem minapadi. (4) Analisis usahatani memperlihatkan bahwa R/C Ratio sebesar 2,56 dan B/C Ratio sebesar 1,56 sehingga usahatani ini layak untuk diusahakan. \u0000Minapadi is a cultivation system that combines rice plants and fish in rice fields. This research aims to determine the effect of providing organic fertilizer and feed on rice and fish production in the Minapadi system. This research uses a two-factor factorial RAK. The first factor is organic fertilizer (P) treatment with 4 levels, namely: P0 (control), P1 (cow manure), P2 (chicken manure), P3 (compost manure). The second factor is the feeding interval (L) with 3 levels, namely: L1 (every 2 days), L2 (1 time a day) and L3 (2 times a day). The research data was analyzed using analysis of variance and if there were significantly different results, a further Fisher’s (Least Significant Difference) was carried out. The research results show that (1) The interaction between organic fertilizer and feeding intervals has no effect on rice and fish production in the Minapadi system. (2) Organic fertilizers influence plant height at 90 HST (90.72 cm), number of tillers (17.85 tillers), number of panicles (16.87 panicles), number of filled spikelets/panicles (101.96 spikes), production rice (1.73 tons.ha-1). (3) Feeding intervals affect the total weight (51.16 gr) and weight gain (20.32 gr) of fish in the minapadi system. (4) Farming analysis shows that the R/C Ratio is 2.56 and the B/C Ratio is 1.56, so this farming is worth running.","PeriodicalId":403539,"journal":{"name":"Perbal: Jurnal Pertanian Berkelanjutan","volume":" 51","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141833598","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":"Respon Baby Corn Jagung Manis (Zea mays L. Saccharata Strut) pada Berbagai Jarak Tanam dengan Waktu Penyiangan","authors":"Asmuliani R., Fatmawati Fatmawati","doi":"10.30605/perbal.v12i2.3358","DOIUrl":"https://doi.org/10.30605/perbal.v12i2.3358","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui respon tanaman baby corn jagung manis terhadap berbagai jarak tanam dengan waktu penyiangan. Penelitian ini berlangsung dari Oktober 2022 sampai April 2023 di Desa Palopo Kecamatan Marisa Kabupaten Pohuwato. Penelitian ini menggunakan Rancangan Acak Kelompok yang terdiri dari perlakuan jarak tanam (70x20) cm disiangi setiap minggu (JW11); (70x20) cm disiangi setiap dua minggu (JW12); (70x30) cm disiangi setiap minggu (JW21); (70x30) cm disiangi setiap dua minggu (JW22); (70x40) cm disiangi setiap minggu (JW31); dan (70x40) cm disiangi setiap dua minggu, diulang sebanyak tiga kali sehingga menghasilkan 18 bedengan pengamatan. Perlakuan JW22 memberikan respon terbaik pada variabel pengamatan tinggi tanaman (197,667 cm); jumlah daun (9,259 helai); panjang tongkol dengan kelobot (28,181 cm); panjang tongkol tanpa kelobot (18,410 cm); diameter tongkol dengan kelobot (26,619 cm); diameter tongkol tanpa kelobot (19,371 cm); berat tongkol dengan kelobot per petak (1.451 g); dan berat tongkol tanpa kelobot per petak (847,667 g).  Perlakuan JW22 memberikan pengaruh nyata untuk parameter pengamatan berat tongkol per petak baik dengan kelobot maupun tanpa kelobot. \u0000The research aims to determine the response of baby corn sweet corn plants to various planting distances and weeding times. This research took place from October 2020 to Apri 2023 in Palopo Village, Marisa District, Pohuwato Regency. This research used a Randomized Block Design consisting of treatment with plant spacing (70x20) cm weeded every week (JW11) ; (70x20) cm weeded every two weeks (JW12) ; (70x30) cm weeded every week (JW21) ; (70x30) cm weeded every two weeks (JW22) ; (70x40) cm weeded every week (JW31) ; and (70x40) cm weeded every two weeks, repeated three times to produce 18 observation beds. The JW22 treatment gave the best response to the observation variable plant height (197.667 cm) ; number of leaves (9,259 pieces) ; cob length with husk (28.181 cm); cob length without husks (18.410 cm); cob diameter with husk (26.619 cm); cob diameter without husks (19.371 cm); weight of cobs with husks per plot (1,451 g); and weight of cobs without husks per plot (847.667 g). The JW22 treatment had a real influence on the parameters for observing cob weight per plot both with and without husks.","PeriodicalId":403539,"journal":{"name":"Perbal: Jurnal Pertanian Berkelanjutan","volume":" 26","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141832750","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":"Uji Beberapa Ekstrak Tumbuhan Terhadap Hama Kutu Daun pada Tanaman Cabai (Capsicum annum L.)","authors":"Asri Jaya, Fenny Hasanuddin, Nining Triani Thamrin","doi":"10.30605/perbal.v12i2.3866","DOIUrl":"https://doi.org/10.30605/perbal.v12i2.3866","url":null,"abstract":"Cabai rawit merupakan salah satu komoditas sayuran yang banyak dibudidayakan petani di indonesia karena memiliki harga jual yang tinggi dan dijadikan sebagai bumbu dengan rasa pedas pada aneka masakan. Salah satu kendala yang kerap ditemukan dilapangan adalah adanya serangan kutu daun pada tanaman cabai sehingga berkurangnya produk tanaman cabai. Kutu daun (Aphis gossypii) dapat menyebabkan kerugian secara langsung yaitu mengisap cairan tanaman. Tanaman yang terserang daunnya menjadi keriput dan terpelintir, dan pertumbuhan tanaman menjadi terhambat (kerdil). Kerusakan pada daun muda yang menyebabkan bentuk daun keriput menghadap ke bawah adalah ciri spesifik gangguan kutu daun. Penelitian ini bertujuan untuk mengetahui ekstrak tumbuhan terhadap hama kutu daun pada tanaman cabai dan untuk mengetahui ekstrak tumbuhan mana yang memberikan pengaruh terhadap hama kutu daun pada tanaman cabai. Penelitian ini dilaksanakan pada bulan Januari – Maret 2024 di lahan percobaan Desa Abbokongang, Kecamatan Kulo, Kabupaten Sidrap. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK). dengan 5 perlakuan, diulang sebanyak 3 kali terdapat 15 unit percobaan, P0 : Tanpa perlakuan (kontrol), P1 :Pemberian ekstrak tembakau sebanyak 40 ml + 100 ml air, P2 :Pemberian ekstrak sereh sebanyak 40 ml + 100 ml air, P3 :Pemberian ekstrak daun jeruk sebanyak 40 ml + 100 ml air, P4 :Pemberian ekstrak daun pepaya sebanyak 40 ml + 100 ml air. Setiap unit percobaan terdiri atas 3 sampel tanaman, sehingga terdapat 45 unit tanaman percobaan. Hasil penelitian menunjukkan bahwa ekstrak tumbuhan memberikan pengaruh nyata terhadap pengendalian hama kutu daun. Diantara beberapa perlakuan yang digunakan, ekstrak tembakau memiliki persentase mortalitas tertinggi yakni 55,56% dengan intensitas serangan terendah 14,3% kategori ringan. \u0000Cayenne pepper is a vegetable commodity that is widely cultivated by farmers in Indonesia because it has a high selling price and is used as a spice with a spicy taste in various dishes. One of the obstacles that is often found in the field is the attack of aphids on chili plants resulting in a reduction in chili plant products. Aphids (Aphis gossypii.) Can cause direct harm by sucking plant fluids. Plants that are attacked have their leaves wrinkled and twisted, and plant growth becomes stunted (stunted). Damage to young leaves that causes wrinkled leaves to face downwards is a specific characteristic of aphids. This research aims to determine plant extracts against aphid pests on chili plants and to find out which plant extracts have an effect on aphid pests on chili plants. This research was carried out in January 2024 – March 2024 at the experimental land in Abbokongang Village, Kulo District, Sidrap Regency. This research used a randomized block design (RAK). with 5 treatments, repeated 3 times, there were 15 experimental units, P0: No treatment (control), P1: Giving 40 ml of tobacco extract + 100 ml of water, P2: Giving 40 ml of lemongrass extract + ","PeriodicalId":403539,"journal":{"name":"Perbal: Jurnal Pertanian Berkelanjutan","volume":" 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141833537","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":"Karakteristik dan Analisis Korelasi Karakter Fisiologis Tanaman Jagung Hibrida (Zea mays L.) pada Tanah Bertekstur Liat Diperkaya Pupuk Slowrelease Berbasis Biochar","authors":"Mila Astiani, S. Sukmawati, Iradhatullah Rahim, M. Yamin, S. Suherman","doi":"10.30605/perbal.v12i2.3455","DOIUrl":"https://doi.org/10.30605/perbal.v12i2.3455","url":null,"abstract":"Peningkatan produktivitas jagung sangat dipengaruhi oleh karakter fisiologi seperti klorofil dan stomata daun.  Hal ini sangat berkaitan dengan proses fotosintesis yang dipengaruhi oleh kandungan nitrogen dan air dalam tanah. Penelitin ini bertujuan untuk mengetahui pengaruh penggunaan pupuk slowrelase dari biochar tongkol jagung berbasis NPK terhadap karakter dan kolerasi  fisiologi tanaman jagung. Metode penelitian merupakan percobaan lapangan menggunakan Rancangan Acak Kelompok untuk menguji empat jenis perlakuan, yakni Pupuk kimia  (P0), pupuk slowrelase berbasis NPK (P1), pupuk slowrelase diperkaya urin sapi (P2) dan pupuk slowrelase diperkaya urin sapi dan bakteri (azotobacter dan basillus)(P3). Parameter yang diamati terhadap karakter fisiologi tanaman jagung, yakni Chlorofil content Indeks (CCI), kehijauan daun, jumlah stomata dan ukuran stomata serta korelasi antar karakteri fisiologi.  Hasil penelitian menemukan bahwa pemberian pupuk slowrelase diperkaya urin sapi dan bakteri memberikan hasil terbaik pada CCI dan kehijauan daun yakni 44,64 dan 3,77 berbeda nyata hingga sangat nyata dengan pemberian pupuk kimia (16,27; 2,77). Untuk tindak adaptasi pemberian pupuk slowrelease diperkaya urin sapi dan bakteri mengurangi jumlah ukuran stomata dengan hasil yang lebih kecil (78,33) berbeda nyata dengan pemberian pupuk slowrelease pengkayaan bakteri (P0,P1 dan P2). Terdapat korelasi yang nyata antara CCI dan jumlah stomata terhadap kehijauan daun. Berdasarkan hal tersebut, maka penggunaan pupuk slowrelase yang diperkaya urin sapi dan bakteri menjadi strategi adaptif usaha tani jagung menghadapi perubahan iklim. \u0000Increasing corn productivity is strongly influenced by physiological characters such as chlorophyll and leaf stomata. This is closely related to the photosynthesis process which is influenced by the nitrogen and water content in the soil. This research aims to use slow-relase fertilizer from NPK-based corn cob biochar on the characteristics and physiological correlation of corn plants. The research method was a field experiment using a Randomized Block Design to test four types of treatment, namely chemical fertilizer (P0), NPK-based slowrelase fertilizer (P1), slowrelase fertilizer enriched with cow urine (P2) and slowrelase fertilizer enriched with cow urine and bacteria (azotobacter and bacillus )(P3). Observation parameters on the physiological characteristics of corn plants, namely Chlorophyll content Index (CCI), leaf greenness, number of stomata and stomata size as well as correlation between physiological characteristics. The results of the research found that the application of slowrelase fertilizer enriched with cow urine and bacteria gave the best results in CCI and leaf greenness, namely 44.64 and 3.77, significantly to very significantly different from the application of chemical fertilizer (16.27; 2.77). For adaptation, giving slow-release fertilizer enriched with cow urine and bacteria reduced the number of stomata sizes ","PeriodicalId":403539,"journal":{"name":"Perbal: Jurnal Pertanian Berkelanjutan","volume":" 41","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141833052","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":"Kandungan β-Karoten Tepung Wortel (Daucus carota L.) pada Pembuatan Pasta Coklat Sebagai Isian Kue Baruasa","authors":"Mudasirah Mudasirah, Astrina Nur Inayah, Salfiana Salfiana","doi":"10.30605/perbal.v12i2.3827","DOIUrl":"https://doi.org/10.30605/perbal.v12i2.3827","url":null,"abstract":"Kemajuan pembuatan kue modern semakin memberikan tekanan pada kelangsungan pasar dan daya saing kue tradisional. Oleh karena itu, agar kue baruasa lebih kreatif dan bergizi, harus ditambahkan pasta. Tepung wortel dan pasta coklat dapat memberikan dimensi rasa dan kekhasan baru pada kue baruasa. Tepung wortel mengandung β-karoten, vitamin A, serat, dan antioksidan lain yang baik untuk sistem kekebalan tubuh, mata, dan kulit, sedangkan pasta coklat menambah rasa manis. Tujuan penelitian ini adalah untuk mengetahui bagaimana penambahan berbagai konsentrasi tepung wortel yang dapat mempengaruhi jumlah β-karoten pada kue baruasa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 tingkat perlakuan dan 3 kali ulangan. Perlakuan pada penelitian ini merujuk pada konsentrasi tepung wortel yaitu A (10%), B (25%), dan C (40%). Parameter yang diamati yaitu kandungan β-karoten. Hasil penelitian menunjukkan bahwa penambahan tepung wortel berpengaruh sangat nyata terhadap nilai β-karoten pada kue baruasa. Kadar β-karoten tertinggi pada kue baruasa ditemukan pada perlakuan C, di mana penambahan tepung wortel mencapai 40%, dengan kadar sebesar 29.75 mg/kg. Sebaliknya, kadar β-karoten terendah tercatat pada perlakuan A, dengan kadar 20.76 mg/kg. Temuan ini menunjukkan bahwa menambahkan lebih banyak tepung wortel menghasilkan lebih banyak β-karoten. \u0000The progress of modern cake making is increasingly putting pressure on the market continuity and competitiveness of traditional cakes. Therefore, in order for the baru cake to taste more creative and nutritious, pasta must be added. Carrot flour and chocolate paste can provide a new dimension of flavor and uniqueness to baruasa cake. Carrot flour contains beta-carotene, vitamin A, fiber, and other antioxidants that are good for the immune system, eyes, and skin, while chocolate paste adds sweetness and flavor. The aim of this research is to determine how the addition of various concentrations of carrot flour affects the amount of β-carotene in baruasa cake. This study used a completely randomized design (CRD) with 3 treatment levels and 3 replications. The treatments in this study refer to the concentration of carrot flour, namely A (10%), B (25%), and C (40%). The parameter observed was the β-carotene content. The results showed that the addition of carrot flour had a very significant effect on the β-carotene value in baruasa cake. The highest level of β-carotene in baruasa cake was found in treatment C, where the addition of carrot flour reached 40%, with a level of 29.75 mg/kg. In contrast, the lowest β-carotene levels were recorded in treatment A, with levels of 20.76 mg/kg. These findings suggest that adding more carrot flour produces more β-karoten.","PeriodicalId":403539,"journal":{"name":"Perbal: Jurnal Pertanian Berkelanjutan","volume":" 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141833555","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":"Potensi Tepung Biji Pinang Terhadap Pengendalian Hama Kutu Putih (Phenacoccus manihoti) pada Tanaman Jeruk Lemon","authors":"Hikmaya Hikmaya, Nining Triani Thamrin, Fenny Hasanuddin","doi":"10.30605/perbal.v12i2.3856","DOIUrl":"https://doi.org/10.30605/perbal.v12i2.3856","url":null,"abstract":"Tanaman jeruk lemon (Citrus limon L.) termasuk ke dalam famili Rutaceae, banyak dibudidayakan di Negara-negara Asia Selatan karena memiliki nilai ekonomis yang tinggi. Kutu putih (Phenacoccus manihoti) merupakan serangga asli Meksiko/Amerika Tengah. Gejala yang ditimbulkan dari  hama ini menyebabkan kerusakan secara langsung dengan mengisap cairan tanaman; kerusakan yang parah dapat menyebabkan pertumbuhan tanaman terhambat dan kerontokan buah muda. Embun madu adalah tempat cendawan jelaga tinggal di kotoran yang dikeluarkan kutu. Serangan kutu putih mengganggu pertumbuhan tanaman, menyebabkan bunga dan buah rontok, sesuai fakta di lapangan menunjukkan kerontokan pada buah yang cukup besar dapat berpengaruh terhadap nilai ekonomis. Biji pinang dapat dijadikan bahan baku penggunaan pestisida nabati untuk mengendalikan kutu putih pada tanaman yang diproses menjadi tepung. Tujuan dari penelitian ini adalah untuk mengetahui potensi tepung biji pinang terhadap kutu putih pada tanaman jeruk lemon dan konsentrasi tepung biji pinang yang tepat digunakan untuk mengendalikan populasi hama kutu putih pada tanaman jeruk lemon. Penelitian ini akan dilaksanakan di Laboratorium Dasar Fakultas Sains dan Teknologi Universitas Muhammadiyah Sidenreng Rappang pada bulan November-Januari 2024. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan 3 ulangan sehingga terdapat 15 unit pengamatan setiap pengamatan terdiri atas 3 sampel, sehingga terdapat 45 unit pengamatan. Hasil penelitian menunjukkan bahwa ekstrak tepung biji pinang memberikan pengaruh sangat nyata dalam mengendalikan hama kutu putih. Konsentrasi terbaik ekstrak tepung biji pinang adalah 60 g/l air dengan mortalitas 98.83%, 60 g/l air dan 50 g/l air dengan uji repelensi rata-rata hinggap 3-5 ekor kutu  putih  dan LT50% pada 39.74 jam. \u0000The lemon plant (Citrus limon L.) belongs to the Rutaceae family, is widely cultivated in South Asian countries because it has high economic value. Mealybugs (Phenacoccus manihoti) are insects native to Mexico/Central America. Symptoms caused by this pest cause direct damage by sucking plant fluids; Severe damage can cause stunted plant growth and loss of young fruit. Honeydew is where the sooty fungus lives in the excrement excreted by fleas. Mealybug attacks disrupt plant growth, causing flowers and fruit to fall off, according to facts in the field showing that fruit loss is quite large and can affect economic value. Areca nut seeds can be used as raw material for using botanical pesticides to control mealybugs on plants that are processed into flour. The aim of this research is to determine the potential of areca nut flour against mealybugs on lemon plants and the appropriate concentration of areca seed flour to use to control the population of mealybug pests on lemon plants. This research will be carried out at the Basic Laboratory of the Faculty of Science and Technology, Muhammadiyah University, Sidenreng Rappang in November-January 2024. This","PeriodicalId":403539,"journal":{"name":"Perbal: Jurnal Pertanian Berkelanjutan","volume":" 39","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141833062","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":"Karakteristik Nilai Gizi dan Sensorik pada Brownies Kukus dengan Penambahan Tepung Beras Merah","authors":"Fadhilah Achmad, Z. NurulMuchlisah, Marliana S. Palad, M. H. Mansyur","doi":"10.30605/perbal.v12i2.3980","DOIUrl":"https://doi.org/10.30605/perbal.v12i2.3980","url":null,"abstract":"Brownies kukus merupakan kue yang sangat disukai dan digemari oleh semua kalangan masyarakat dengan proses pembuatan yang relatif mudah. Berkembangnya teknologi tepung-tepungan, pembuatan tepung beras merah juga menjadi produk olahan yang menunjang program diversifikasi konsumsi pangan. Penelitian ini bertujuan untuk mengetahui karakteristik nilai gizi dan sensorik pada brownies kukus dengan penambahan tepung beras merah. Penelitian ini dilaksanakan di Universitas Cokroaminoto Makassar pada bulan April hingga Juni 2023. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan penambahan tepung beras merah yang terdiri dari 3 perlakuan yaitu T1 (100g tepung beras merah:200g tepung terigu), T2 (150g tepung beras merah:200g tepung terigu), T3 (200g tepung beras merah:200g tepung terigu). Penelitian ini dilakukan dengan dua tahapan yaitu pembuatan tepung beras merah dan pengolahan brownies kukus. Hasil penelitian menunjukkan bahwa analisis karakteristik nilai gizi (kadar air dan karbohidrat) perlakuan terbaik adalah perlakuan T3 dengan 200g tepung beras merah. Semakin banyak penambahan tepung yang diberikan maka semakin tinggi nilai gizi yang dihasilkan. Pada uji sensorik (warna/kenampakan dan tekstur) diperoleh perlakuan terbaik adalah perlakuan T3 dengan 200g tepung beras merah, sedangkan untuk aroma dan rasa diperoleh perlakuan terbaik adalah perlakuan T1 dengan 100g tepung beras merah. \u0000Steamed brownies are a cake that is very popular and loved by all levels of society with a relatively easy manufacturing process. With the development of flour technology, making brown rice flour has also become a processed product that supports food consumption diversification programs. This research aims to determine the nutritional and sensory value characteristics of steamed brownies with the addition of brown rice flour. This research was conducted at Cokroaminoto Makassar University from April to June 2023. This research used the Completely Randomized Design (CRD) method with the addition of brown rice flour which consisted of 3 treatments, namely T1 (100g brown rice flour: 200g wheat flour), T2 (150g brown rice flour: 200g wheat flour), T3 (200g brown rice flour: 200g wheat flour). This research was carried out in two stages, namely making brown rice flour and processing steamed brownies. The research results showed that the analysis of nutritional value characteristics (water and carbohydrate content) of the best treatment was the T3 treatment with 200g of brown rice flour. The more flour added, the higher the nutritional value produced. In the sensory test (color/appearance and texture), the best treatment was T3 treatment with 200g of brown rice flour, while for aroma and taste the best treatment was T1 treatment with 100g of brown rice flour.","PeriodicalId":403539,"journal":{"name":"Perbal: Jurnal Pertanian Berkelanjutan","volume":" 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141832936","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}