scholarly journals The effect of starter fermentation time and the different volumes of starters in making nata de arenga

2021 ◽  
Vol 886 (1) ◽  
pp. 012110
Author(s):  
Ira Taskirawati ◽  
Surmi ◽  
Baharuddin ◽  
Rahmat Safe’i
Keyword(s):  
Fermentation Medium ◽  
Brown Sugar ◽  
Fermentation Time ◽  
Physiological Conditions ◽  
Randomized Design ◽  
Palm Sugar ◽  
Completely Randomized Design ◽  
The Difference ◽  
Processed Products ◽  
Two Stages

Abstract Nira derived from palm sugar (Arenga pinnata Merr.) can be made into several processed products such as brown sugar, vinegar, and wine. Nata de arenga is one of the products that utilizing from nira of palm sugar as one of the basic materials. This study aims to determine the Effect of starter fermentation time and the difference in the volume of starters for making nata from nira of Arenga pinnata. There are two stages used in this study; the first is making the starter, and the second is making nata. In the making of a starter, there are three starter fermentation’s time, namely starter which fermentation for four days (F1), six days (F2), and eight days (F3). In making nata, given the three different variations volume of starter, i.e., 100 ml (Va), 200 ml (Vb), and 300 ml (Vc) combined with starter fermentation’s time. Each treatment combination is three repetitions to enhance the validity of the results. The research data were then analysed using a completely randomized design (CRD) with a factorial experiment. The results showed the highest average yield in the combination of starter treatment which fermented for eight days with a 300 ml volume of starter (F3Vc). In this combination, the microbes in the fermentation medium are in optimum physiological conditions for the fermentation process.

scholarly journals PENGARUH SUMBER TANNIN TERHADAP KADAR PROTEIN DAN DAYA SIMPAN TELUR PINDANG

2019 ◽  
Vol 7 (2) ◽  
pp. 97-102
Author(s):  
Eka Astari Hakim ◽  
Mars Khendra Kusfriyadi ◽  
Agnescia Clarissa Sera
Keyword(s):  
Shelf Life ◽  
Protein Content ◽  
Egg Protein ◽  
Onion Skin ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Processed Products ◽  
Guava Leaves ◽  
Almost All

Backgroung : Pindang eggs are traditional egg-processed products using tanneries that will denaturing the egg proteins. Guava leaves, tea pulps, shallot skin and onion skin are comionly used for making pindang eggs as they contain tannin.Objective : This study aimed to analyze the effect of tannin sources on protein content and shelf life of pindang eggs.Method : This study used an experimental method with a Completely Randomized Design (CRD) design to examine the difference between tannin using guava leaves, shallot skin, tea pulp, bombay onion skin with 6 times of repetition. Protein content on pindang eggs processed with onion, guava leaves, tea pulp, and onion skins were 13,0%, 12,95%, 12,90%, and 12,80% respectively.Result : There was a significant effect of the addition of tannin sources on the levels of pindang egg protein (p = 0.000, α = 5%). Pindang  eggs have an average shelf life of 20 days. On the 30th day, almost all of pindang eggs with 4 types of tanneries has deteriorated  while the microbiological tests of  all pindang eggs on the 20th day of bacteria have exceeded SNI requirements. There is a real effect of the decay of each tannin source on the storage time of pindang eggs (p = 0.000, α = 5%). There is an influence from the tannin sources from guava leaver, tea pulp, shallot skin, onion skin on egg protein content. The best treatment was found in shallots with a percentage of protein content reached 13.00%.Conclusion : There is an influence from the source of tannin, guava leaves, tea pulp, shallot skin, onion skin to the durability of pindang eggs. The best treatment for 30 days is found in tea grounds and onion skin while in microbial studies all pindang eggs have exceeded SNI requirements

scholarly journals The Effect of Various Types of Natural Sweeteners in Agar with Rice Bran Addition on Organoleptic and Physicochemical Characteristics

2019 ◽  
Vol 2 (2) ◽  
pp. 46-53
Author(s):  
Rahayu Suseno ◽  
Bangun Naomi Marcelina ◽  
Silvi Leila Rahmi
Keyword(s):  
Rice Bran ◽  
Physicochemical Characteristics ◽  
Total Sugar ◽  
Second Stage ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Palm Sugar ◽  
Completely Randomized Design ◽  
Two Stages ◽  
Hedonic Quality

Abstract— This research was conducted in two stages,  first stage, looking for the best concentration of natural sweetener with organoleptic. Second stage analyzed the physicochemical characteristics using the best concentration of first stage. This research was carried out using a Completely Randomized Design, with various natural sweeteners consisting 6 levels, namely: stevia sweetener (0.05%, 0.75%, 0.10%), sorghum sugar (10%, 15%, 20%), corn sugar (10%, 15%, 20%), coconut sugar (14%, 15%, 16%), palm sugar (7.5%, 10%, 12.5%), and honey (15%, 25%, 35%) and 3 replications so that 18 experimental units. The addition of various types of natural sweeteners significantly affected the hedonic test (taste and overall acceptance), water content, pH, total dissolved solids, total sugar, and color but did not significantly affect the hedonic quality test (texture), hedonic test (texture and color), crude fiber content, syneresis and gel hardness. Keywords— Agar, Natural Sweeteners, Rice Bran  

scholarly journals PENGARUH PENGGUNAAN GULA MERAH DALAM AIR MINUM TERHADAP PRODUKSI TERNAK BURUNG PUYUH

2020 ◽  
Vol 4 (2) ◽  
pp. 165-171
Author(s):  
Lily Joris ◽  
Shirley Fredriksz
Keyword(s):  
Water Consumption ◽  
Feed Consumption ◽  
Real Difference ◽  
Water Control ◽  
Brown Sugar ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
The Difference ◽  
The One

The purpose of this research isthe use of brown sugar in the research is done in order to fix the composition of the nutrition due to the difference of nutrition in the feed and the one required by the quails. This research is done in Ambon for the period of one month that were carried in January until February 2020. The components that used in this research are: 75 Quails with 5 months of age that are divided into 3 flocks, Eggs Producing Chicken Feed Par L, and Brown Sugar.The variables that are measured in this research are: feed consumption, water consumption, number of produced eggs, and the weight of the eggs. The design that is used for this research is a Completely Randomized Design. The result of this research in regards to adding brown sugar in quails drinking water shows  that: the treatment without adding brown sugar in the water (Control P0) did not shows any real difference with adding 1% of brown sugar to the water (P1) and adding 2% of brown sugar to the water (P2). The adding of 1% of brown sugar to the water (P1) shows a significant difference with adding 2% of brown sugar to the water (P2). Furthermore, water consumption, eggs production, and the weight of produced eggs does not show any difference between all of the tested treatments.

Properties and cost analysis of bio-urine liquid fertilizer (BLF) from Balinese cattle on the use of bio-activators and different fermentation times

2020 ◽  
Vol 45 (1) ◽  
pp. 47-57
Author(s):  
M. I. Said ◽  
E. Abustam ◽  
St. Rohani ◽  
R. N. Adiatma
Keyword(s):  
Production Cost ◽  
Fermentation Process ◽  
Organic Content ◽  
Organic N ◽  
Fermentation Time ◽  
Liquid Fertilizer ◽  
Ph Values ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference

The study was aimed to evaluate the effect of bio-activator and different fermentation time in the process of producing bio-urine liquid fertilizer (BLF) from Balinese cattle. Two types of bio-activators are used, namely (1) animal bio-activator (ABA) and (2) plant bio-activator (PBA). The time of fermentation process applied is (1) 7, (2) 14 and (3) 21 days. The research was prepared based on a Completely Randomized Design (CRD) of the factorial pattern. The data of the research were analyzed using ANOVA. The result showed that the difference of bio-activator and time of fermentation process had significant effect (P<0.05) on C-organic, N-organic and C/N ratio of BLF, but no significant on pH. The C-organic content of 9.59-12.02%. N-organic of 1.03-1.35% and C/N ratio of 8.33 to 11.03. The pH values are 8.76-8.95. The final results showed that the use of bio-activator using a 14-days fermentation time showed the best characteristics compared to other. The production cost of BLF using PBA is lower IDR.8,179.22 than ABA IDR.8.312,28. The application of PBA IDR.11,820.78, was more advantageous than ABA IDR.11,687.72.

scholarly journals PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN

2016 ◽  
Vol 3 (2) ◽  
pp. 45
Author(s):  
Agnes Yuantin Maharani ◽  
Nasrul Rofiah Hidayati ◽  
Sri Handayani ◽  
Dewi Endri Astuti ◽  
Ria Nopida ◽  
...  
Keyword(s):  
Protein Content ◽  
Fermentation Process ◽  
Starch Content ◽  
Enzymatic Reaction ◽  
Fermentation Time ◽  
Randomized Design ◽  
Study Support ◽  
Completely Randomized Design ◽  
The Difference ◽  
Method Analysis

<p>Tempeh is a food that is produced from the fermentation process by Rhizopus mold. Tempe derived from soy that contains carbohydrates and proteins needed during fermentation. In addition to soy other materials that could be used adalag Biju durian. Flour starch content of 43.6 g / 100g durian seeds while the protein at 2.6 g / 100gr durian seeds. Tempeh from durian seeds are foods produced from the fermentation of Rhizopus fungi same group as soybeans. Through the fermentation process, the components of the complex nutrients durian seeds ingested by fungi with the enzymatic reaction and the resulting compounds are more modest. This study aims to determine levels of protein<br />contained in each fermentation. The research method using the experimental method Completely Randomized Design (CRD) is a variation of fermentation time of 30 hours, 40 hours and 50 hours. Collecting data by calculating the protein content through formol titration method. Analysis of data using analysis of variance (ANOVA) two ways through SPSS version 23.0 which shows the difference in the protein content of the soybean quality with a significant level of 0.018 &lt;0.05, which means the length of fermentation. The highest protein content of fermentation 30 hours. The protein content of fermentation time low of 50 hours.The results of this study support the existence of tempeh<br />produkrivitas and durian seeds in the world food industry.</p>

THE QUALITY OF COCONUT VINEGAR PRODUCED BY SLOW METHODS

2013 ◽  
Vol 3 (1) ◽  
pp. 1-13
Author(s):  
Echy Warna Priasty ◽  
Hasanuddin Hasanuddin ◽  
Kurnia Herlina Dewi
Keyword(s):  
Acetic Acid ◽  
Acid Content ◽  
Acetic Acid Bacteria ◽  
Fermentation Time ◽  
Acetic Acid Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Design Result

The vinegar production needs two steps, the sugar changing to alcohol by yeast and then alcohol changing to vinegar by acetic acid bacteria. The vinegar could be produce by slow methods. The purposed of this study were to determine the influence of yeast and sugar using against the quality of fermentation result in first step (anaerobic), analyzing the influence of fermentation time against the vinegar quality based on SNI 01-3711-1995, and study the influence of fermentation time against the acetic acid content in second step (aerobic) with slow methods. This research used completely randomized design, the adding sugar (3 level) and yeast (3 level) as treatment. Each treatment was repeated three times. While the observation of vinegar quality used experiment research without the difference of treatment and repetition, used single error design. Result of research showed that vinegar quality have been suitable with SNI 01-3711-1995 about vinegar, include form, smell, acetic acid content, formic acid and oxalic acid. If the fermentation time be longer, the acetic acid content be lower in aerobic fermentation with slow methods, it was showed by the exponential regression formula ?= 20,695e-0,088x.

Respon Akar Bibit Aren Genjah (Arenga pinnata) Di Pembibitan Pada Pemberian Dosis dan Interval Pupuk Organik Cair Nasa

2018 ◽  
Vol 7 (1) ◽  
pp. 28
Author(s):  
Yetti Elidar
Keyword(s):  
Organic Fertilizer ◽  
Dry Weight ◽  
Treatment Combination ◽  
Root Dry Weight ◽  
Randomized Design ◽  
Dose Study ◽  
Palm Sugar ◽  
Wet Weight ◽  
Completely Randomized Design ◽  
Leaf Dry Weight

Research on the response of roots of palm sugar palm seeds (Arenga pinnata) in nurseries at doses and intervals of Nasa liquid organic fertilizer. Aims to determine the dosage, interval and combination of dosages and fertilization intervals with Nasa liquid organic fertilizer which can provide the best dry weight of the roots in the nursery. The research design used was a Completely Randomized Design (CRD) with 3x3 factorial experiments and each treatment was repeated 8 (eight) times, consisting of: the first factor was the treatment of POC Nasa dose in a concentration of 3 cc POC Nasa per liter of water (D) consists of 3 levels, namely: d1 = 300 ml POC Nasa, d2 = 400 ml POC Nasa, d3 = 500 ml POC Nasa, while the second factor is the treatment of POC Nasa Interval (I) consisting of 3 levels, namely: i1 = 2 once a week, i2 = once every 3 weeks, i3 = once every 4 weeks. The results of the POC Nasa dose study had a significant effect on leaf wet weight, leaf dry weight, root wet weight and root dry weight. The best dose at this level are: d2 (400 ml of Nasa liquid organic fertilizer), the interval of liquid organic fertilizer Nasa has a significant effect on leaf wet weight, leaf dry weight, root wet weight and root dry weight. The best dose at this level is: i1 (once every 2 weeks). The treatment combination has no significant effect on all parameters. 

The The Effect of Level Farmers' Knowledge In Some Active Chemical Insecticides Resistance to Control Plutella Xylostella Scale Laboratory

1970 ◽  
Vol 2 (1) ◽  
pp. 22-32
Author(s):  
Rasiska Tarin
Keyword(s):  
Active Ingredient ◽  
Plutella Xylostella ◽  
Plant Diseases ◽  
Chemical Insecticide ◽  
Randomized Design ◽  
Active Chemical ◽  
Questionnaire Result ◽  
Completely Randomized Design ◽  
Time Required ◽  
Two Stages

Pengaruh Tingkat Pengetahuan Petani  Pada Resistensi Beberapa Bahan Aktif Insektisida Kimia Untuk Mengendalikan Ulat Plutella Xylostella Skala Laboratorium The Effect of Level Farmers' Knowledge In Some  Active Chemical Insecticides Resistance to Control Plutella Xylostella Scale Laboratory Catur Hermanto, Rasiska Tarigan dan Fatiani Manik Balai Penelitian Tanaman Sayuran – Badan Penelitian dan Pengembangan Pertanian Jln Tangkuban Perahu No 517, Lembang, Bandung Barat 40391; e-mail: [email protected]   ABSTRAK  Petani dan pestisida merupakan dua sisi  yang saling berkaitan dalam mengendalikan serangan hama penyakit tanaman dilapangan Penggunaan pestisida oleh petani semakin hari kian meningkat khususnya didataran tinggi, namun  peningkatan ini tidak diimbangi dengan pemahaman dalam menggunakan pestisida. Penelitian ini bertujuan untuk mengetahui  pengaruh tingkat pengetahuan dan resistensi insektisida yang digunakan petani kubis di kabupaten Karo. Penelitian dilaksanakan di laboratorium Kebun Percobaan Berastagi dengan ketinggian tempat 1.340 mdpl yang dilaksanakan dari bulan september sampai november 2015. Pelaksanaan dibagi 2(dua) tahap. Tahap Pertama mengumpulkan makalah melalui teknik diskusi kelompok petani dan pengencer dan wawancara menggunakan kuisioner. Total jumlah responden 10 orang per 4 kecamatana. Dari hasil kuisioner dipilih jenis insektisida yang sering digunakan petani untuk diuji kepekaan ulat plutella xylostella terhadap insektisida yang diuji pada skala dilaboratoium.  Empat perlakuan dengan masing-masing terdiri atas 9 taraf konsentrasi menggunakan rancangan acak lengkap dan diulang 3 kali. Hasil penelitian menunjukkan  petani kubis dikabupaten karo melakukan pencampuran fungi dan insektisida > 2jenis dengan frekwensi penyemprotan 2 x 1 minggum serta dosis yang digunakan tidak sesuai dengan KF yang dianjurkan. Nilai LC 50 insektisida kimia dari bahan aktif klorantranilipro, prefenofos, sipemetrin dan kloropinofos berturut-turut 1,87 ml, 1,5 ml, 1,5 ml dan 2 ml. Dan waktu Waktu yang dibutuhkan untuk mematikan 50 % plutella xylostella (LT 50) dari keempat insektisida kimia berbahan aktif klorantranilipro, prefenofos, sipemetrin dan Kloropinfos berturut-turut adalah  39.20, 19.43, 23.57 dan 30.15 jam Kata kunci : Pengetahuan, Resistensi, Insektisida Kimia, Plutella xylostella , Laboratorium ABSTRACT. The Farmers and pesticides are important aspects that  interrelated tocontroll pests in the field of plant diseases as well as opportunities occur resistensi. The use of pesticides by farmers is constantly increasing, especially in the highlands, but this increase is not offset by an understanding in the use of pesticides. The aimed of the research to find the knowledge and the use of insecticide resistance cabbage farmers in Karo District.   The research was conducted at the laboratory of Berastagi experimental farm with altitude of 1,340 meters above sea level implemented from the month of September to November 2015. The implementation of divided by 2 (two) stages. The first is to collect  issues by discussion technique of farmers group and diluent and interview using a questionnaire. Total number of respondents  is ten peoples each four districts. From the questionnaire result so the selected types of insecticides often used by famers for the testing of  sensitivity plutella xylostella to insecticides test at laboratory scale with four treatment. each consisting of 9 degree of concentration using a completely randomized design and repeated 3 times. each consisting of 9 degree of concentration using a completely randomized design and repeated 3 times. The results showed cabbage farmers in the county karo mixing fungi and insecticides> 2 types with spraying frequency of 2 x 1 week as well as the doses used did not correspond to the recommended KF. LC 50 value of the chemical insecticide active ingredient klorantranilipro, prefenofos, sipemetrin and kloropinofos successively 1.87 ml, 1.5 ml, 1.5 ml and 2 ml. Time and time required to shut down 50% of Plutella xylostella (LT 50) of the four chemical insecticide active ingredient klorantranilipro, prefenofos, sipemetrin and Kloropinfos are respectively 39.20, 19:43, 23:57 and 30.15 hours

Pengaruh ovaprim, aromatase inhibitor, dan hipofisa terhadap kualitas telur ikan Lele Dumbo (Clarias gariepinus)

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Erwin A. Aziz ◽  
Ockstan Kalesaran
Keyword(s):  
Survival Rate ◽  
Experimental Design ◽  
Aromatase Inhibitor ◽  
Fish Larvae ◽  
Clarias Gariepinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Hatching Eggs

This study aimed to determine the effect of ovaprim hormone, aromatase inhibitor and pituitary on the quality of the catfish eggs (Clarias gariepinus). Experimental Design used was Completely Randomized Design (CRD) with four treatments, each with three replications. Treatment A: ovaprim; treatment B: Aromatase inhibitors, treatment C: hypophysis and treatment D: Control. The results showed that the difference in treatment gave highly significant effect on fertilization and hatching eggs but no significant effect on the survival rate of larvae. Aromatase inhibitor hormone was the best because it provided highly significant effect on fertilization (92.66%), hatchability of eggs (95%), and surviva rate (81.33%) of fish larvae.   Keywords : Clarias gariepinus. Ovaprim, Aromatase Inhibitor, Hypophysis, egg, larvae

scholarly journals AKTIVITAS FORMULASI PESTISIDA NABATI PADA SIPUT SETENGAH TELANJANG Parmarion martensi (GASTROPODA: ARIOPHANTIDAE)

AGRICA ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 1-11
Author(s):  
Sabina Sunarti Una ◽  
Sri Wahyuni
Keyword(s):  
Second Step ◽  
Randomized Design ◽  
Pesticide Formulations ◽  
Completely Randomized Design ◽  
Two Stages ◽  
Contact Poison

This study aims to determine the activity of plant-based pesticide formulations on martyred Parmarion semi-naked snails. The study conducted at the Laboratory of the Faculty of Agriculture, University of Flores, Sam Ratulangi Street, Ende Regency. The research was conducted from February to August 2019 using a Completely Randomized Design (CRD) with two stages of treatment. The first stage was testing the contact poison activity in 5 treatments namely P0 = Control, P1 = Dilution 1: 5, P2 = Dilution 1:10, P3 = Dilution 1:15, P4 = Pure extract. The second step is to test the stomach poison with five treatments namely R0 = Control, R1 = No immersion, R2 = Soak 10 minutes, R3 = Soak 20 minutes, R4 = Soak 30 minutes. All treatments are repeated five times so that they will get 25 units of experiments in every treatment. The results showed the concentration of vegetable pesticide extracts in contact poisons and stomach poisons the highest average mortality for contact poisons were found in P4 therapy with the highest mortality value of 68.00% and experienced the fastest death above 50.00% at 50.80 hours with single speed time is 0.55 hours. While the stomach poison in the R4 treatment is 66.66% with the time, the fastest mortality is above 50.00%, which is 55.40 hours with a speed of 0.57 hours per individual.

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