scholarly journals Various dosages of active powder of cassava improved sustainability of physical and chemical characteristics of Vertisol and Alfisol on dryland farming system

2019 ◽  
Vol 3 (1) ◽  
Author(s):  
IN P SOETEDJO
Keyword(s):  
Chemical Characteristic ◽  
Farming System ◽  
Soil Microbiology ◽  
Organic Fertilizers ◽  
Chemical Characteristics ◽  
P Availability ◽  
Total N ◽  
Physical And Chemical Characteristics ◽  
Dryland Farming ◽  
Physical And Chemical

Abstract. Soetedjo IP. 2019. Various dosages of active powder of cassava improved sustainability of physical and chemical characteristics of Vertisol and Alfisol on dryland farming system. Trop Drylands 3: 29-33. Vertisol and Alfisol are two kinds of dominant soil in dryland farming system of East Nusa Tenggara and other areas with similar ecological conditions. However, both soils generally have a low content of some nutrients such as N, P, K, C organic, and are dominated by clay, high water saturated, and prone to Al, Fe, and Mn poisonings. Some studies reported that improvement practices by application of inorganic and organic fertilizers increased soil compaction and soil microbiology dormancy. An innovation product called active powder may improve soil microbiology activity and physical characteristics of soil, which might then improve the availability of soil nutrients. Research had been done to know the effect of various dosages of active powder to enhance the physical and chemical characteristic of Vertisol and Alfisol in dryland farming system in Kupang, East Nusa Tenggara. The research was a factorial treatment designed laid out in a Randomized Complete Block Design, and four replicates. The treatments employed were two types of soil (Vertisol and Alfisol) and various dosages of active powder (0, 100, 200, and 300 g ha-1). Parameters observed were subjected to ANOVA and was followed by a Least Significant Different Test at 0.05 level. Results of the research showed that dosage of active powder of 300 g ha-1 was able to improve number colony of soil bacteria, soil porosity, soil bulk density, total N, P availability, and K availability. Generally, the physical and chemical characteristic of Vertisol was better improved than Alfisol. The yield of mungbean was significantly affected by the dosage of the active powder of 200-300 g ha-1 in which yield of mungbean grown at Vertisol was higher than that at Alfisol.

scholarly journals SIFAT KIMIA DAN FISIK TANAH YANG BERPENGARUH TERHADAP PRODUKSI BAWANG DAUN (Allium fistulosum L) SERTA NILAI EKONOMI LAHAN PADA BERBAGAI KETINGGIAN (Studi Kasus di Wilayah Pacet, Cianjur, Jawa barat)

2017 ◽  
Vol 11 (2) ◽  
pp. 181
Author(s):  
Heppy Suci Wulanningtyas ◽  
Afrizal Malik
Keyword(s):  
Primary Data ◽  
Stepwise Multiple Regression ◽  
Chemical Characteristics ◽  
Average Yield ◽  
Negative Effects ◽  
Total N ◽  
Physical And Chemical Characteristics ◽  
Negative Effect ◽  
Physical And Chemical ◽  
Positive Effect

This  research  aims  to  (1)  identification  the  effect  of  soil  physical  and chemical characteristics  to the yield of green onion planted from 800  -  1.400 metres above  sea  level  (mdpl),  (2)  identification  of  fertilizer  and  elevation  effect,  (3) identification  of  landrent  with  potential  development.  The  experimental  plots  were located in Pacet, Cianjur Regency, West Java. This research utilize primary data of soil physical and chemical characteristics that is pH, C-Organic, Total N, P, Ca, Mg, K,  Na,  KTK,  KB,  Al,  H,  Fe,  Cu,  Zn,  Mn,  sand,  dust  and  clay  texture.By  employing Forward Stepwise  –  Multiple Regression, it was showed that Fe has a positive effect to  green  onion  production  at  the  non  fertilized  farmland,  while  Na  and  Al  have negative  effects.  Adversely,  at  the  fertilized  farmland,  all  significant  factors  have negative effect, a case in point : elevation, Zn element and sand texture. Fertilization has a positive effect to green onion production at all level of elevation. Non fertilized farmland  could  produce  average  yield  of  onion  production  from  800  -  1.400  mdpl successively as follows : 13.395,1 kg/ha, 17.263,4 kg/ha, 14.351,9 kg/ha and 15.802,5 kg/ha. While fertilized farmland could produce average yield of onion production from 800  -  1.400 mdpl successively as follows : 18.172,8 kg/ha, 23.415,6kg/ha, 20.655,3 kg/ha  and  20.853,9  kg/ha.  Fertilization  can  increase  productivity,  and  the  highest productivity was reached at 1.000 mdpl. The highest landrent reached at 1.400 mdpl. The landrent from 800 -  1.400 mdpl are Rp. 9.151 /m2, Rp. 8.386/m2,Rp.7.337/m2 and Rp. 10.522/m2.<br /><br />

scholarly journals PHYSICAL AND CHEMICAL CHARACTERISTIC OF YOUNG COCONUT LEAVES (Cocos nucifera L.) AS TRADITIONAL PACKAGING

2021 ◽  
Vol 17 (2) ◽  
pp. 33
Author(s):  
Uswatun Hasanah ◽  
Edlina Putri Sukma Dewi ◽  
Umar Santoso ◽  
Supriyadi Supriyadi
Keyword(s):  
Cocos Nucifera ◽  
Scientific Information ◽  
Chemical Properties ◽  
Chemical Characteristic ◽  
Packaging Material ◽  
Chemical Characteristics ◽  
Packaging Materials ◽  
Physical And Chemical Characteristics ◽  
Cocos Nucifera L ◽  
Physical And Chemical

Traditional food is usually packed with natural packaging materials such as young coconut leaves (janur), but a little scientific information is available related to the packaging material. This study aimed to examine the physical and chemical characteristics of fresh and steamed janur (30 minutes steaming at 100 0 C). The physical and chemical properties of janur were expected to be the basis for the development of janur as an environmentally friendly packaging material. The results showed that fresh and steamed janur color was greenish-yellow and brownish-yellow. The fresh and steamed janur had a tensile strength 19.19 MPa and 30.62 MPa; water content 73.54% and 69.57%; and fat content 1.85% and 0.54%, respectively. After steaming, the microstructure of the cells became finer and irregular. The dominant fatty acid in fresh janur and steamed janur was palmitic acid (24.27%), and palmitoleic acid (38.56%), respectively. The treatment of steaming of janur influenced the physical and chemical characteristics of packaging materials.

scholarly journals The Physical and Chemical Characteristic of 3 Varietas of Germination Brown Rice (Mentik susu, Ciherang, and Pandan wangi)

2021 ◽  
Vol 5 (2) ◽  
pp. 63
Author(s):  
Dwi Eva Nirmagustina
Keyword(s):  
Brown Rice ◽  
Chemical Characteristic ◽  
Chemical Characteristics ◽  
Germinated Brown Rice ◽  
Rice Varieties ◽  
Germination Time ◽  
Physical And Chemical Characteristics ◽  
Germination Process ◽  
The Difference ◽  
Physical And Chemical

Brown rice has physical and sensory characteristics that are less favorable despite its high content of nutrition and phytochemical. The germination process is one way to improve and increase the acceptance of brown rice. The objective research was to determine germination time and varieties of brown rice on the physical and chemical characteristics of germinated brown rice. The research was conducted in RAL with 2 factors, germination time (24, 48, and 72 hours) and rice varieties (Mentik susu, Ciherang, and Pandan wangi). The data obtained were processed with analysis of variance to determine the effect of treatment on the parameters tested. If the effect is significant, then to determine the difference between treatments, a Tukey test is performed. Germination time of 24, 48, and 72 hours affected the color, germination, weight, dimensions of lenght, width, and thickness, bulk density, hydration capacity and swelling of germinated brown rice var. Mentik susu, Ciherang, and Pandan wangi. Germination time of 24, 48, 72 hours affected the chemical composition of BCG var. Mentik susu, Ciherang, and Pandan wangi. Based on observations of the physical and chemical characteristics of BCG var. Mentik susu, Ciherang, and Pandan wangi, germination time of 48 hours is recommended to do the germination with germination time of 48 hours compared to germination time of 24 and 72 hours.

Response of corn (Zea mays L.) to various organic-based fertilizers in marginal upland of Sta. Rita, Samar

2017 ◽  
pp. 31-43
Author(s):  
Berta Ratilla ◽  
Loreme Cagande ◽  
Othello Capuno
Keyword(s):  
Block Design ◽  
Management Strategies ◽  
Chemical Properties ◽  
Organic Fertilizers ◽  
Growth And Yield ◽  
Physical And Chemical Properties ◽  
Total N ◽  
Randomized Complete Block Design ◽  
Physical And Chemical ◽  
And Chemical Properties

Organic farming is one of the management strategies that improve productivity of marginal uplands. The study aimed to: (1) evaluate effects of various organic-based fertilizers on the growth and yield of corn; (2) determine the appropriate combination for optimum yield; and (3) assess changes on the soil physical and chemical properties. Experiment was laid out in Randomized Complete Block Design, with 3 replications and 7 treatments, namely; T0=(0-0-0); T1=1t ha-1 Evans + 45-30-30kg N, P2O5, K2O ha-1; T2=t ha-1 Wellgrow + 45-30-30kg N, P2O5, K2O ha-1; T3=15t ha-1 chicken dung; T4=10t ha-1 chicken dung + 45-30-30kg N, P2O5, K2O ha-1; T5=15t ha-1 Vermicast; and T6=10t ha-1 Vermicast + 45-30-30kg N, P2O5, K2O ha-1. Application of organic-based fertilizers with or without inorganic fertilizers promoted growth of corn than the control. But due to high infestation of corn silk beetle(Monolepta bifasciata Horns), its grain yield was greatly affected. In the second cropping, except for Evans, any of these fertilizers applied alone or combined with 45-30-30kg N, P2O5, K2O ha-1 appeared appropriate in increasing corn earyield. Soil physical and chemical properties changed with addition of organic fertilizers. While bulk density decreased irrespective of treatments, pH, total N, available P and exchangeable K generally increased more with chicken dung application.

Study of Structural, Physical and Chemical Characteristics of Marshmallow Without Gelatin

Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Nataliia V. Nepovinnykh ◽  
Yuri A. Kodatsky ◽  
Oksana N. Klyukina ◽  
Nataliia M. Ptichkin ◽  
Samira Yeganehzad
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

Effects of Chlormequat-Uniconazole 30% Micro-Emulsion on Stem Physical and Chemical Characteristics of Rice

2013 ◽  
Vol 39 (6) ◽  
pp. 1089
Author(s):  
Qian ZHANG ◽  
Ming-Cai ZHANG ◽  
Hai-Yan ZHANG ◽  
Wei-Ming TAN ◽  
Zhao-Hu LI ◽  
...  
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Micro Emulsion ◽  
Physical And Chemical

Physical and Chemical Characteristics of Meats of the Indonesian Indigenous Crossbred Chickens Fed Fermented Mixture of Papaya (Carica papaya L.) Leaf and Seed Meal

2020 ◽  
Keyword(s):  
Crude Protein ◽  
Control Diet ◽  
Dietary Treatment ◽  
Seed Meal ◽  
Chemical Characteristics ◽  
Breast Meat ◽  
Ph Values ◽  
Physical And Chemical Characteristics ◽  
Dietary Treatments ◽  
Physical And Chemical

The objective of this present study was to investigate the effect of feeding fermented mixture of papaya leaf and seed meal (FERM) on the physical and chemical characteristics of meats of the Indonesian indigenous crossbred chicken (IICC). The study was carried out with 300 day-old IICC. The chicks were randomly distributed to five treatment groups, i.e., CONT (control diet based on corn-soybean- diet), FERMA (diet containing 1% FERM), FERMB (2.5% FERM), FERMC (5% FERM) and FERMD (7.5% FERM). Each treatment group consisted of 6 replicates with 10 IICC in each. At week 8, one chick from each replicate was randomly taken and slaughtered. After being de-feathered and eviscerated, samples from breast and thigh meats were obtained. Results showed that the increased levels of FERM was followed by the increased (P<0.05) pH values, moisture and crude protein content of breast meats of the IICC. Dietary incorporation of FERM especially at the level of 2.5% increased (P<0.05) the content of fat in the breast meat of IICC, while further increased levels of FERM did not alter (P>0.05) the fat content of the IICC breast meat. Dietary treatment did not have any effect (P>0.05) on the lightness (L*) values of breast meat of the IICC. The redness (a*) values were higher (P<0.05) in FERMD breast meat than other. FERM diet resulted in lower (P<0.05) yellowness (b*) values in the IICC breast meat. The pH values and moisture content of thigh meat increased (P<0.05) with the increased level of FERM. The WHC decreased (P<0.05) with the elevated levels of FERM in the diets. There was an increase (P<0.05) in crude protein concentration in FERMA as compared to the other meats. Crude fat and ash concentrations in thigh meat were affected (P<0.05) by the treatments. Dietary treatments had no impact (P>0.05) on L* values of thigh meats. Feeding FERM at 7.5% from diets increased (P<0.05) and decreased (P<0.05) the redness and yellowness of meats. In conclusion, dietary inclusion of FERM especially at the level of 7.5% from diets improved the physical and chemical characteristics of the IICC meats.

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