Effect of Variations on the Type and Size of Organic Waste on Compost Water Content and Growth of Chili Plant

Organic waste is potential as a compost material. It was supported by the amount of nutrient content. The compost block is a technology for utilizing organic material as a plant nursery. The research objective was to examine the variants of type and size of organic matter effect on the water content in compost blocks and vegetative growth of chili plants. The materials type of compost block were coffee pulp, tobacco petiole, and rice husks. Size variations in compost block were 10, 40 and 80 mesh. Experimental design on the types and sizes of organic materials using a Completely Randomized Design. The experimental results show that the highest value of water content in compost block with the watering of the same volume amount 51.22 mL of water is coffee pulp material with a range value of 40 - 50%. Coffee pulp and rice husk as compost block material influenced the vegetative growth of chili plants. The statistical tests that show a significant effect on the type and size of organic waste material on the chili plant growth i.e height and leaf area plants. The results become a consideration for variation type and size of organic waste choice for compost block materials.

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Levels of protein and fat produced by black soldier fly (hementia illucens) larvae in the bioconversion of organic waste

E3S Web of Conferences ◽

10.1051/e3sconf/202015101041 ◽

2020 ◽

Vol 151 ◽

pp. 01041

Author(s):

Heni Aristi ◽

Era H. Mudji ◽

Koesnoto Soepranianondo ◽

Nenny Haridjani ◽

Zelvy Aprilia

Keyword(s):

Experimental Study ◽

Organic Waste ◽

Nutrient Content ◽

Black Soldier Fly ◽

Randomized Design ◽

Significant Difference ◽

Fat Level ◽

Black Soldier Fly Larvae ◽

Completely Randomized Design ◽

Fly Larvae

Larvae are the longest phase in the life cycle of Black Soldier Fly (BSF), making them classified as bioconversion agents. This study aims to determine the protein and fat levels of Black Soldier Fly larvae that are fed with different organic wastes (cabbage, tomatoes, carrots and a mixture of all three). This study is an experimental study using a completely randomized design (CRD) with four treatments and six replications. The four treatments are P1 (6 kg mixed cabbage, tomato, and carrot waste), P2 (6 kg cabbage waste), P3 (6 kg tomato waste), and P4 (6 kg carrot waste). The research was conducted for 12 days using 5day-old larvae. Collected data were analyzed using a one-way Variance of Analysis (ANOVA) method. The results showed a significant difference (P <0.01) between mixed media, cabbage media, tomato media, and carrot media with the highest average protein content found in tomato media 11,4267. While the fat level test did not show a significant difference (P> 0.05) with the highest average fat content found in carrot media by 0.9533. The nutrition of Black Soldier Fly larvae is greatly influenced by the breeding media. Different nutrients will cause different nutrient content in the larvae.

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The Extract Welch Starfruit Leaves Of Water Levels, Proteins And Fats Skipjack (Katsuwonus Pelamis ) Smoke

International Journal on Advanced Science Education and Religion ◽

10.33648/ijoaser.v2i1.22 ◽

2019 ◽

Vol 2 (1) ◽

pp. 1-7

Author(s):

Ida Astuti ◽

Asniati Ningsih

Keyword(s):

Energy Source ◽

Amino Acids ◽

Water Content ◽

Nutrient Content ◽

Water Levels ◽

Katsuwonus Pelamis ◽

Food Ingredients ◽

Living Things ◽

Randomized Design ◽

Completely Randomized Design

Some food ingredients are needed by living things because they contain food substances needed in growth. This substance is commonly called the nutrient content of the food. This substance is very important, especially in metabolic processes such as breaking protein into amino acids needed for the growth of babies, children, and also helps maintain the function of carbohydrates as an energy source. The purpose of this study was to determine the effect of extracts on nutrient levels of skipjack (Katsu wonu spelamis) fufu (smoke). This study used a completely randomized design, with two treatments (the use of preservatives and without preservatives) with 3 replications. Based on the results of the study it was found that the extract of the welch starfruit leaves did not significantly affect the protein and fat content but significantly affected the water content.

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APLIKASI KOMPOS TANDAN KOSONG KELAPA SAWIT DAN PUPUK NPKMg TERHADAP SIFAT KIMIA TANAH ULTISOL DAN KADAR HARA DAUN KELAPA SAWIT (Elaeis guineensis Jacq)

Jurnal Solum ◽

10.25077/jsolum.16.2.49-59.2019 ◽

2019 ◽

Vol 16 (2) ◽

pp. 49

Author(s):

Ahmad Syukri ◽

Nelvia Nelvia ◽

Adiwirman Adiwirman

Keyword(s):

Oil Palm ◽

Organic Waste ◽

Elaeis Guineensis ◽

Soil Management ◽

Nutrient Content ◽

Nutrient Contents ◽

Randomized Design ◽

Completely Randomized Design ◽

Chemical Characters ◽

Treatment Application

Low productivity of oil palm in Ultisol need to resolve by utilizing appropriate input and efficient soil management. Utilization of organic waste materials such as oil palm empty bunches (OPEB) is one of way for that. This research was conducted in Kuantan Singingi, Riau from September 2017 to February 2018. The aim of this research is to having dose of OPEB compost and NPKMg fertilizer that can optimize the value of soil chemical characters and nutrient content in leaves. The study determined the effect of composite oil palm empty bunches with cow manure (2:1(w/w)) and NPKMg (13:6:27:4) fertilizer. The study used a completely randomized design consisting of 6 levels :{(2,25 kg NPKMg), (10 kg OPEB compost + 1,75 kg NPKMg), (20 kg OPEBcompost + 1,5 kg NPKMg), (30 kg OPEBcompost+ 1,25 kg NPKMg), (40 kg OPEBcompost + 1,00 kg NPKMg), (50 kg OPEB compost) per tree}, each treatment was repeated 3 times. Parameters measured include soil chemical characters and nutrient content in leaves. The results of study showed, aplication 50 kg per tree TKKS compost was able to increase soil pH. Aplications (2.25 kg NPKMg, 50 kg TKKS compost, 20 kg compost TKKS + 1.50 kg NPKMg and 30 kg compost TKKS + 1.25 kg NPKMg) per tree can increase base saturation. Each treatment application for fertilization has been tested, given the same effect in all soil chemical characters tested beside pH and KB, and same effect in all leaf nutrient contents tested beside Zn.Key words : Palm Oil, Compost, OilPalmEmptyBunches, NPKMg

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ANALISIS KOMPOS SAMPAH ORGANIK DAN APLIKASINYA TERHADAP ANAKAN GAHARU

EnviroScienteae ◽

10.20527/es.v15i2.6972 ◽

2019 ◽

Vol 15 (2) ◽

pp. 263

Author(s):

Yulian Atkana ◽

Rima H. S. Siburian ◽

Alce Noya

Keyword(s):

Public Health ◽

Experimental Method ◽

Organic Waste ◽

Nutrient Content ◽

Good Alternative ◽

Public Market ◽

Randomized Design ◽

Completely Randomized Design

Organic waste of public market is one of the problems that greatly impact public health. The technology of processing public market waste into compost is a very good alternative, yet how long does it take, to process into compost and any nutrient contained requires research on this matter, as well as its application to plants, in this case, agarwood. The method used in this study was the experimental method with the old treatment of compost formation, as well as its application to agarwood plant using a completely randomized design (CRD). The results showed that 28 days of composting contained nutrients in the form of ions which were more easily absorbed by plants compared to nutrient content at duration 7 days. This is supported by the application of compost, where the addition of compost is very influential on the height of agarwood. As such, compost from organic ingredients is very well applied to agarwood plant.

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Analisis Mutu Organoleptik dan Kadar Air Ikan Roa (Hemiramphus sp.) Asap dengan Metode Pengasapan Berbeda

Jurnal Ilmu Pertanian Indonesia ◽

10.18343/jipi.25.4.487 ◽

2020 ◽

Vol 25 (4) ◽

pp. 487-492

Author(s):

Rosdiani Azis ◽

Ingka Rizkyani Akolo

Keyword(s):

Water Content ◽

Traditional Method ◽

Statistical Tests ◽

Decay Process ◽

Antioxidant Compounds ◽

Fish Processing ◽

Liquid Smoke ◽

Randomized Design ◽

Completely Randomized Design ◽

Lower Water Content

Fish is one source of high protein and included a commodity which is easily to decay. The way to inhibit the decay process of fish is fumigation. One of the smoked fishes that is often consumed by Gorontalo people is smoked Roa fish (Hemiramphus sp.). Smoked Roa fish is processed with traditional way through burning using woods as the fuel. Simply or conventionally fish processing like that has several flaws such as less protected of the sanitation aspects in the processing protocol. In order to improve the traditional processed product of Gorontalo, that is a smoked Roa fish, a new breakthrough in making smoked Roa fish was made by using the liquid smoke method. Liquid smoke contains compound of phenol and organic acids that are antibacterial and antioxidant compounds. The purpose of this research is to evaluate the effect of using different fumigation methods on organoleptic quality (appearance, smell, taste, and texture) of smoked Roa fish. The fumigation methods used were fumigation with liquid smoke and fumigation with traditional method. This research used a completely randomized design with 2 treatments and 3 times of replications. The results showed that liquid smoked Roa fish were preferred by panelists, compared to traditional smoked Roa fish. Liquid smoked Roa fish had a bright appearance, the smoke color was spread evenly (uniform), the smell of soft smoke, delicious fish taste, and hard texture that were different from traditional smoked Roa fish which appearance tended to be dull, the color of the smoke was not evenly distributed, the smoke taste in the fish was also quite sharp. Liquid smoked Roa fish also had a lower water content than traditional smoked Roa fish. Statistical tests showed that the fumigation method had a significant effect on the smell and water content of smoked Roa fish. Keywords: hedonics, liquid smoke, organoleptic, Roa fish, traditional fumigation

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PERCEPATAN PENGOMPOSAN TANDAN KOSONG KELAPA SAWIT (TKKS) DENGAN PEMBERIAN UREA (Acceleration Composting Empty Fruit Bunches (Efb) With The Application Of Urea)

AgriPeat ◽

10.36873/agp.v18i02.14 ◽

2019 ◽

Vol 18 (02) ◽

pp. 113-124

Author(s):

Journal Journal

Keyword(s):

Weight Loss ◽

Water Content ◽

Palm Oil ◽

Organic N ◽

Empty Fruit Bunches ◽

Randomized Design ◽

Compost Application ◽

Completely Randomized Design ◽

Total P

ABSTRAK Kelapa sawit merupakan tanaman perkebunan yang memegang peranan penting dalam industri pangan. Luas perkebunan kelapa sawit di Indonesia pada tahun 2014 mencapai 10 juta Ha. Pertumbuhan yang pesat diikuti dengan produksi crude palm oil (CPO) dan palm karnel oil (PKO) yang juga meningkat, sekaligus produk sampingan berupa limbah. Salah satu limbah pabrik kelapa sawit yang jumlahnya besar adalah tandan kosong kelapa sawit (TKKS). Tandan kosong kelapa sawit merupakan limbah organik yang berpotensi dimanfaatkan dibidang pertanian. Akan tetapi, TKKS memiliki nilai C/N yang cukup tinggi, akibatnya sukar dan lama untuk terdekomposisi. Salah satu cara pemanfaatan TKKS adalah dengan dilakukan pengomposan dengan pengkayaan urea. Diharapkan dengan perlakuan tersebut TKKS akan cepat terdekomposisi dan dapat segera dimanfaatkan oleh tanaman. Penelitian ini bertujuan untuk (1) mengetahui pengaruh pemberian urea terhadap pengomposan TKKS dan (2) mengetahui pengaruh peningkatan dosis urea terhadap kualitas kompos TKKS. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktor tunggal dengan 5 perlakuan, yaitu U1 (urea 0 g setara dengan nilai C/N=), U2 (urea 30,9 g setara dengan nilai C/N=), U3 (urea 79,3 g setara dengan nilai C/N=), U4 (urea 176,1 g setara dengan nilai C/N=) dan U5 (urea 466,3 g setara dengan C/N = ) dan 9 ulangan, sehingga diperoleh 45 satuan percobaan. Hasil penelitian menunjukan bahwa pemberian urea berpengaruh sangat nyata terhadap susut bobot, kadar air, nilai pH kompos, C-organik, N-total, P-tersedia, dan nilai C/N, selain itu pemberian urea mengakibatkan terjadi perubahan tekstur dan warna pada kompos TKKS. Pemberian dosis urea 466,3 g mampu meningkatkan kandungan N-total, serta menurunkan nilai C/N dan nilai pH kompos. Pemberian dosis urea 79,3 g atau setara dengan C/N = mampu meningkatkan kandungan P-tersedia dan kadar air, menurunkan susut bobot dan kandungan C-organik, serta menunjukan perubahan tekstur dan warna yang lebih baik. Kata kunci: tanda kosongkelapa sawit (TKSS), kompos, urea ABSTRACT Empty fruit bunches (EFB) is a solid wastes produced in large quantity from palm oil industry. Empty fruit bunches can be used as compost material, additionally difficult to decompose because it contain cellulose, hemicellulose, and lignin, as well as value of ratio C/N is high. Use EFB as compost material through the provision of urea has been done in this research. Urea are expected to reduce the value of ratio C/N and became a starter for microbial decomposers. The purpose of this research were (1) to determine the effect of urea on composting of EFB and (2) to determine the effect of increasing doses of urea to the quality of compost of EFB. This research was used a single factor of Completely Randomized Design (CRD) with 5 treatments, namely U1 (urea 0 g), U2 (urea 30,9 g), U3 (urea 79,3 g), U4 (urea 176,1 g), and U5 (urea 466,3 g), and 9 replications, until result 45 experimental units. The result showed that urea significant effect on weight loss, water content, value of pH compost, C-organic, N-total, P-available, and value of ratio C/N, besides urea resulted Widodoe, K. dkk Percepatan Pengomposan Tandan Kosong Kelapa Sawit…..…. 114 in a change in texture and color on the compost EFB. Application of urea 466,3 g was able to increase the content of N-total, reduce the value of ratio C/N and the value of pH compost. Application of urea 79,3 g can improve the content of P-available and water content, reduce the weight loss and the content of C-organic, and showed the changes in texture and color as better. Keywords: empty fruit bunches, compost, urea

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PEMANFAATAN BIJI KETAPANG (Terminalia catappa) SEBAGAI SUMBER PROTEIN DAN SERAT PADA PRODUK MAKANAN STIK

AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN ◽

10.37631/agrotech.v1i1.5 ◽

2019 ◽

Vol 1 (1) ◽

pp. 27-33

Author(s):

Eman Darmawan

Keyword(s):

Water Content ◽

Wheat Flour ◽

Test Method ◽

Snack Food ◽

Organoleptic Properties ◽

Seed Flour ◽

A Value ◽

Randomized Design ◽

Yellow Color ◽

Completely Randomized Design

The purpose of this study was to determine the effect of substitution ketapan seed to chemical and organoleptic properties of the resulted snack food, knowing the exact level of substitution, so obtain the snack food liked the panelists. The design used in this study was completely randomized design (CRD) with single factor that influences the concentration of seed flour substitution ketapan seed consisting of 5 treatments. Each treatment be repeated 3 times. The data obtained was analyzed by Analysis of Variance (ANOVA), if there was a difference between the treatment of advanced test conducted by Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. Substitution of wheat flour with ketapan seed flour affects the snack food produced, which can reduce the water content of the snack food and increase levels of protein and fiber snack food. Ketapan seed flour substitution preferred by the panelists was substitution ketapan seed flour up to 30% with a value of 3.52 and the criteria snack food produced had a water content of 3.67%, 15.10% db protein content, fiber content of 3.64 % db, brownish yellow color (2.95), a rather tasted wheat flour (3.35), and crispy (3.60).

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Karakteristik Kimia dan Organoleptik Flakes Kacang Hijau dengan Penambahan Bahan Pengisi dan Air

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v8i1.5251 ◽

2016 ◽

Vol 8 (1) ◽

pp. 24-28

Author(s):

Maya Indra Rasyid

Keyword(s):

Water Absorption ◽

Water Content ◽

Mung Bean ◽

Protein Levels ◽

Absorption Ratio ◽

Bean Flour ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design

(Chemical and Organoleptic Characteristics of Mung Bean Flakes with The Addition of Fillers and Water) ABSTRACT. The objective of this research was to determine the chemical and organoleptic characteristics of mung bean flakes with the addition of fillers and water. The study was conducted using completely randomized design with two factors namely the addition of fillers and water. The results showed that the addition of fillers and water has significant (P≤0,01) effect on the water absorption ratio and protein levels of mung bean flakes. The best treatment was obtained by the mung bean flour without the addition of fillers with 150% of addition water with water absorption ratio of 204%, water content of 5,7%, protein of 22,01%, starch levels of 61,76%, organoleptic values of aroma of 2,61, color of 2,42, crispness of 2,72 and flavor of 2,83.

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EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA

Jurnal Pangan dan Agroindustri ◽

10.21776/ub.jpa.2021.009.02.1 ◽

2021 ◽

Vol 9 (2) ◽

pp. 73-82

Author(s):

Anisa Leksono ◽

◽

Erni Sofia Murtini ◽

Keyword(s):

Antioxidant Activity ◽

Water Content ◽

Plant Species ◽

Black Tea ◽

Total Phenol ◽

Pharmacological Effects ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design

Aquilaria is one of the plant genus-producing agarwood. Aquilaria leaves have pharmacological effects which the potential to be processed into black tea. The aim of this study is to determine the effect of fermentation duration on physicochemical and organoleptic characteristics of Aquilaria leaves tea. This study employed a Completely Randomized Design with two factors; the plant species (A. crassna, A. malaccensis, and A. subintegra) and fermentation duration (0 minutes, 70 minutes, and 90 minutes). Parameters analyzed including water content, total phenol, and antioxidant activity. Organoleptic tests were performed on the color, taste, and aroma of the brewed tea. The results summarized that A. subintegra had the highest total phenol and antioxidant activity, but the taste of the tea was not favored. A. crassna fermented 70 minutes and A. malaccensis fermented 0 minutes were the most preferred, but both have lower total phenol and antioxidant activity than A. subintegra.

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KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

Jurnal Pendidikan Teknologi Pertanian ◽

10.26858/jptp.v5i0.8566 ◽

2019 ◽

Vol 5 ◽

pp. 115

Author(s):

Syahri Fadhila Al-Farid ◽

Jamaluddin Jamaluddin ◽

Andi Sukainah

Keyword(s):

Protein Content ◽

Water Content ◽

Zingiber Officinale ◽

Carbohydrate Content ◽

Test Results ◽

Artocarpus Heterophyllus ◽

Randomized Design ◽

Completely Randomized Design ◽

Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

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