Response of black mulberry onto white mulberry rootstock to stenting (cutting-grafting) techniques and IBA concentrations

Abstract Ornamental black mulberry (Morus nigra L.) is used in landscape. Ornamental black mulberry which has high shade, tolerates air pollution and wind. White mulberry (Morus alba L.) is proper for kind of soils conditions. Therefore, this research was conducted to investigate the effects of stenting methods and IBA levels on some characters of black mulberry scions onto white mulberry rootstock for the first time. For this purpose, an experiment was carried out as factorial in completely randomized design with 10 replications. Two factors were including two stenting method (splice and omega) and three levels of Indole-3-butyric acid (0, 500 and 1000 mg L-1). Three months after grafting, percentage of rootstock callus formation, percentage of rooting, percentage of leaf formation, number of leaf formation, the longest shoot and the longest root formation were measured. Results showed that the effect of stenting method was significant on all of evaluated parameters and splice method was superior to omega method. Also, the effects of different levels of IBA were significant on all of measured traits and they are increased by increasing the levels of IBA and the best was with 1000 mg L-1. The interaction effects of these factors are significant on all of measured characteristics except for percentage of rootstock callus formation and rooting percentage. In conclusion, the stenting via splice method had higher success in comparison with omega method and the morphological traits increased by increasing the application of higher levels of IBA. The application of stenting method by splice plus 1000 mg L-1 IBA which was carried out for the first time is recommended for reproduction of ornamental black mulberry onto white mulberry.

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INDUKSI KALUS TANAMAN KRISAN (Chrysanthemum morifolium) DENGAN PEMBERIAN BENZIL AMINO PURIN (BAP) DAN DICHLOROFENOKSI ACETIL ACID (2,4 D)

Jurnal Penelitian Pendidikan IPA ◽

10.29303/jppipa.v2i1.37 ◽

2016 ◽

Vol 2 (1) ◽

Author(s):

Maspan Hariyati ◽

Imam Bachtiar ◽

Prapti Sedijani

Keyword(s):

Tissue Culture ◽

Growth Regulators ◽

Callus Formation ◽

Chrysanthemum Morifolium ◽

Treatment Combination ◽

Randomized Design ◽

Dependent Variables ◽

Two Factors ◽

Completely Randomized Design

Production of chrysant flowers (Chrysanthemum morifolium) is halted due to seedling supplay, that it is necessary to produce seedling on tissue culture. This study aims to determine the effect of BAP and 2.4 D for callus formation of chrysanthemum. The research using completely randomized design (CRD). The treatment was consistsed of two factors. BAP (0,0 mg/l, 1,0 mg/l, 1.5 mg/l and 2,0 mg/l) and concentration of 2,4 D (0,0 mg/l, 2,0 mg/l, 3,0 mg/l, 4,0 mg/l). Dependent variables measured were days of callus occurrence, callus colour and texture of callus. Result showed that growth regulators BAP and 2.4 D influenced the timing of the callus formation. Most rapid callus formation appeared at concentration of 2,0 mg/ l 2,4 D and longest callus formation appeared at concentrations of 0,0 mg/l 2,4 D. Callus did not appear on treatment of 0,0 mg/l BAP. The combination of BAP and 2.4 D did not influence on colour and texture of callus. Highest callus score was obtained in the treatment combination of D0B1, D0B0,5 and D0B2. The lowest callus score obtained in the treatment D4B0.Keyword: BAP, 2,4 D, Chrysanthemum morifolium, explants, Callus.

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Uji Efektivitas Spodoptera Litura Nucleopolyhedrovirus (SpltNPV) sebagai Agen Hayati Terhadap Spodoptera Litura Fabr. (Lepidoptera : Noctuide) di Laboratorium

Talenta Conference Series Agricultural and Natural Resources (ANR) ◽

10.32734/anr.v1i1.87 ◽

2018 ◽

Vol 1 (1) ◽

pp. 1-5

Author(s):

Ferdinan Khorir ◽

Irda Safni ◽

Suzanna Fitriany Sitepu

Keyword(s):

Spodoptera Litura ◽

Cultivated Plants ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Off Time ◽

Different Levels

Spodoptera litura merupakan hama polifag yang menyerang berbagai tanaman budidaya. Spodoptera litura Nucleopolyhedrovirus(SpltNPV) merupakan virus entomopatogen yang dapat menginfeksi dan menyebabkan kematian pada serangga.Penelitian bertujuan untuk mengetahui efektivitas SpltNPV pada tingkat konsentrasi dan instar yang berbeda terhadap larva S. litura. Penelitian dilakukan di Balai Perlindungan Tanaman Pangandan Hortikultura (BPTH) Sumatera Utara pada Januari sampai Februari 2016. Penelitian menggunakan rancangan acak lengkap dengan dua faktor dan tiga ulangan. Faktor pertama adalah konsentrasi SpltNPV (kontrol, 3000, 4000, 5000 ppm) dan faktor kedua adalah instar (Instar 2, 3, 4). Hasi lpenelitian menunjukkan bahwa mortalitas tertinggi antara interaksi konsentrasi SpltNPV dan instar tertinggi konsentrasi 5000 ppm dan instar 2 yaitu 61,21%. Dan waktu mematikan 50% (LT50) terbaik terdapat pada konsentrasi 5000 ppm (4,91 hari). Spodoptera litura is a polyphagous pest that attacks various cultivated plants. Spodoptera litura Nucleopolyhedrovirus (SpltNPV) is an entomopathogenic virus that can infect and cause death in insects. This study aimed to determine the effectiveness of SpltNPV at different levels of concentration (control, 3000, 4000, 5000 ppm) and instar for S. litura larvae (Instar 2, 3, 4). The study was carried by using a completely randomized design with two factors and three replications. The results showed that the highest mortality between the interaction of SpltNPV concentration and the highest instar of 5000 ppm and instar 2 was 61.21%. The best turn off time of 50% (LT50) is at a concentration of 5000 ppm (4.91 days).

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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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Analisis Efektifitas Tepung Jamur sebagai Larvasida Aedes aegypti

Jurnal Natur Indonesia ◽

10.31258/jnat.14.1.126-130 ◽

2012 ◽

Vol 14 (1) ◽

pp. 126

Author(s):

Yekki Yasmin ◽

Lenni Fitri ◽

Betty Mauliya Bustam

Keyword(s):

Aedes Aegypti ◽

Beauveria Bassiana ◽

Storage Time ◽

Natural Sciences ◽

The Other ◽

Biology Department ◽

Randomized Design ◽

Two Factors ◽

Result Show ◽

Completely Randomized Design

This research is about effectivity analysis of two kinds of fungi i.e. Beauveria bassiana and Metharrizium anisopliae as Aedes aegyptilarvacide, it has been conducted at laboratories Zoology in Biology Department, Mathematics and Natural Sciences Faculty, Syiah KualaUniversity. Aims of this research were estimating maximum time storage of fungi powder as effective larvacide and the number of bacteriacolonies were found in water used for experiment. This research was used Completely Randomized Design (CRD). The experiments consistof two factors i.e kind and saving time of fungi. The result show that the longer the storage time of Beauveria bassiana the more ineffectiveit was as larvacide and the least fungi colonies were found. Metharrizium anisopliae on the other hand, the longer it was kept, the moreeffective it was as larvacide and the more fungi colonies were found.

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The effect of organic fertilizer chicken on the growth of papaya plants in palm oil plantation: a case study of Naga Sari Village, Mestong, Muaro Jambi District

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/894/1/012030 ◽

2021 ◽

Vol 894 (1) ◽

pp. 012030

Author(s):

A T Maryani ◽

N Mirna ◽

F F Bahar

Keyword(s):

Oil Palm ◽

Organic Fertilizer ◽

Organic Fertilizers ◽

Chicken Manure ◽

Animal Waste ◽

Chemical Fertilizers ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design

Abstract The use of chemical fertilizers in agriculture has caused soil degradation and is harmful to human health. Organic fertilizers made from animal waste have received worldwide attention because they are not detrimental to health or the environment. This paper describes the effect of using organic fertilizers from chicken manure on the growth of papaya plants. A completely randomized design was used in this study using two factors and three repetitions; the variations of the fertilizers given were 0, 50, 100, 150, and 200 g. This study informed that organic chicken manure had a significant effect on the growth of oil palm and papaya plants. The best growth is oil palm and papaya plants given 200 g of organic fertilizer from chicken manure.

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Rumen fermentation kinetics as impacted by red amaranth (Amaranthus cruentus, L) leaf powder using in vitro gas production technique

10.21203/rs.3.rs-20200/v1 ◽

2020 ◽

Author(s):

Thiwakorn Ampapon ◽

Bounnaxay Viennasay ◽

Metha Wanapat

Keyword(s):

Rumen Fermentation ◽

Gas Production ◽

Amaranthus Cruentus ◽

Randomized Design ◽

In Vitro Gas Production ◽

Two Factors ◽

Dry Matter Degradation ◽

Leaf Powder ◽

Completely Randomized Design

Abstract Background A need for research searching for alternative rumen enhancers warrants immediate attention. The in vitro fermentation experiment was conducted using factorial arrangement of two factors of roughage to concentrate and seven level of red amaranth leaf powder percentage of total substrate in a Completely randomized design (CRD). Two factors, namely Factor A was two ratio of roughage (R) to concentrate (C) at 60:40 and 40:60 and Factor B was level of red amaranth (Amaranthus cruentus, L) leaf powder (RALP) supplementation at 0, 2, 4, 6, 8, 10, and 12% of total dietary substrate. Results Red amaranth leaf powder (RALP) contained phytonutrients both condensed tannins and saponins in addition with high macro minerals (Ca, K, and Mg). This experiment revealed innovations of the RALP supplementation by enhancing rumen propionate (C3) production, reducing acetate (C2) to (C3) ratio, reducing protozoal population and mitigating methane (CH4) production. Furthermore, rumen dry matter degradation percentages were remarkably enhanced (P < 0.001) by increasing RALP supplementation. Conclusion Plants rich in phytonutrients and minerals such as red amaranth leaf powder (RALP) have a vital and promising role in modulating rumen fermentation, mitigating methane production, as well as increasing substrate degradability.

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Nutrient and inorganic solute (Na+ and Cl-) content in green onion plants under hydroponic cultivation using brackish water

Ciência e Agrotecnologia ◽

10.1590/1413-7054202044013320 ◽

2020 ◽

Vol 44 ◽

Author(s):

Carlos Donato da Silva Souza ◽

Geronimo Ferreira da Silva ◽

Sirleide Maria de Menezes ◽

José Edson Florentino de Morais ◽

José Amilton Santos Júnior ◽

...

Keyword(s):

Nutrient Solution ◽

Brackish Water ◽

Hydroponic System ◽

Brackish Waters ◽

Randomized Design ◽

Hydroponic Cultivation ◽

Salinity Levels ◽

Completely Randomized Design ◽

Harmful Effects ◽

Different Levels

ABSTRACT Cultivation using brackish waters can result in nutritional and metabolic imbalances in several plant species, consequently reducing the production of dry matter (DM) and accumulation of toxic ions (Na+ and/or Cl-) in plants. We evaluated the DM production, and nutrient and inorganic solute (Na+ and Cl-) content in green onion plants (cv. Todo Ano Evergreen - Nebuka) under different levels of nutrient solution salinity in combination with circulation frequencies of this solution. Two experiments were conducted in a hydroponic system, using a completely randomized design, in a 6 × 2 factorial scheme, with five replicates: six levels of nutrient solution salinity (1.5, 3.0, 4.5, 6.0, 7.5, and 9.0 dS m-1) and two solution circulation frequencies (twice and thrice a day). In Experiment I, the evapotranspired depth was replaced using brackish water that was used to prepare each of the salinity levels (used exclusively), whereas in Experiment II, brackish water was used only to prepare each of the salinity levels and public water was used (electrical conductivity [ECw] = 0.12 dS m-1) for replacement in all treatments. The increase in the nutrient solution salinity reduced the production of DM and accumulation of nutrients; the reductions were more pronounced when brackish waters were used exclusively (Experiment I). However, the circulation of solutions thrice a day resulted in the harmful effects of the salinity effect. Replacing the evapotranspirated blade with water supply (Experiment II) mitigated the deleterious effects of salinity. Moreover, three circulations of the nutrient solution daily resulted in lower accumulation of inorganic Na+ and Cl- solutes and increased accumulation of nutrients N, P, K+, Ca2+, Mg2+, and S in the culture.

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The quality properties, thiobarbituric acid (TBA) values and microstructure of chicken sausage with local red beetroot powder

Food Research ◽

10.26656/fr.2017.5(s2).019 ◽

2021 ◽

Vol 5 (S2) ◽

pp. 113-119

Author(s):

W. Swastike ◽

E. Suryanto ◽

Rusman ◽

C. Hanim ◽

Jamhari ◽

...

Keyword(s):

Peroxide Value ◽

Room Temperature ◽

Thiobarbituric Acid ◽

Quality Properties ◽

Randomized Design ◽

Powder Addition ◽

Completely Randomized Design ◽

Different Levels ◽

Temperature Storage

This research was aimed to determine the quality properties, the microstructure of chicken sausage and Thiobarbituric acid (TBA) values with locally Indonesia red beetroot powder. The main ingredients of chicken sausage-making in this research were broiler chicken, filler, binder, beetroot powder, and spices. Red beetroot powder function as a filler was substituted tapioca starch in chicken sausage batter in three different levels. The combination of red beetroot powder with level 0, 1.0, 2.0 and 3.0% of total batter and shelf life at room temperature for 0, 1, 2 and 3 days. Each treatment consisted of five replications. The variables observed using quality properties (moisture, ash, fat, protein, crude fiber and calorie), microstructure and peroxide value of chicken sausage. The data of quality properties and peroxide value were analyzed by using one-way analysis (ANOVA) of Completely Randomized Design. The differences between means were analyzed by Duncan's New Multiple Ranges Test. The data of microstructure was analyzed by descriptive analyses. The moisture, protein, fat and ash contents for chicken sausages were significantly different (p<0.05). The chicken sausage with 2% substitution of beet powder produced chicken sausages with a high protein content of 14.77±0.02% while a low-fat content is 0.42±0.01%. Thiobarbituric acid (TBA) values of chicken sausages increased throughout the three days of room temperature storage (38°C). Chicken sausage formulated with red beetroot powder showed a significantly lower TBA value compared to the samples without red beetroot powder (p<0.05). In conclusion, a higher level of beetroot powder will improve the quality of chicken sausage and also the microstructure. The best level of beetroot powder addition was 2.0%. The addition of beetroot powder able to maintain fresh sausage conditions up to 2 days of storage at room temperature.

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Physicochemical, Microbiological and Sensory Properties of Fermented Whey using Kombucha Inoculum

Buletin Peternakan ◽

10.21059/buletinpeternak.v43i1.31496 ◽

2019 ◽

Vol 43 (1) ◽

Author(s):

Fitri Suciati ◽

Nurliyani Nurliyani ◽

Indratiningsih Indratiningsih

Keyword(s):

Green Tea ◽

Black Tea ◽

Acetic Acid Bacteria ◽

Solid Content ◽

Sensory Properties ◽

Whey Protein Concentrate ◽

Plate Count ◽

Randomized Design ◽

Completely Randomized Design ◽

Different Levels

This research aimed to determine physicochemical, microbiological and sensory properties of fermented whey using kombucha inoculum. The material used were kombucha, black tea, green tea, and whey protein concentrate. The research used factorial completely randomized design. The first factor was kombucha inoculum using different mediums (black and green tea) at different levels (5; 10; 15; dan 20%) as a second factor. The whey was fermented at 37oC for 39 hours. Research showed the use of kombucha inoculum using different medium (black and green tea) at different levels (5; 10; 15; dan 20%) did not affect (p>0.05) on microbiological properties (the number of Total Plate Count, total lactic acid bacteria, total acetic acid bacteria, and total yeast), dissolved protein content, lactose content, viscosity and acceptability. Black and green tea kombucha inoculum can be used in whey fermentation. Black tea kombucha fermented whey with 20% level addition has the best solid content. Relatively, kombucha fermented whey is quite acceptable.

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Efek Agitasi Susu Probiotik yang ditambahkan Buah Naga Merah (Hylocereus polyrhizus) terhadap Uji Sensorik dan Total Plate Count

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v1i1.1169 ◽

2016 ◽

Vol 1 (1) ◽

pp. 816-823

Author(s):

Feby Zalika Parindra ◽

Yusdar Zakaria ◽

Yurliasni Yurliasni

Keyword(s):

Ph Value ◽

Plate Count ◽

Milk Processing ◽

Total Plate Count ◽

Randomized Design ◽

Dragon Fruit ◽

Microbial P ◽

Two Factors ◽

Completely Randomized Design ◽

Hylocereus Polyrhizus

Abstrak. Suatu penelitian telah dilakukan untuk mengetahui efek agitasi susu probiotik yang ditambahkan buah naga merah (Hylocereus Polyrhizus). Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Pengolahan Susu Fakultas Pertanian Universitas Syiah Kuala pada tanggal 29 April - 31 Mei 2016. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2x4 dengan 3 kali ulangan yang terdiri dari 2 faktor, A, agitasi yaitu (A1) dan (A2) non agitasi. Dan faktor B yaitu konsentrasi buah naga merah (B1) 20%, (B2) 25%, B3 (30%) dan (B4) 35%. Parameter yang diamati adalah derajat keasaman (pH), total mikroba dan uji organoleptik. Hasil penelitian menunujukkan bahwa terdapat pengaruh yang sangat nyata (P0,01) terhadap derajat keasaman (pH) dan berpengaruh nyata terhadap total mikroba (P0,05) serta terdapat interaksi antara kedua perlakuan. Sedangkan untuk uji organoleptik terdapat pengaruh yang sangat nyata (P0,01) terhadap kekentalan dan warna susu probiotik. nilai derajat keasaman pH 4,03 - 4,11 dengan agitasi (pengadukan) masih sesuai dengan standar (SNI) 01-2981-1992. Sedangkan nilai total mikroba optimal terjadi pada penambahan buah naga sebanyak 30% baik agitasi maupun non agitasi. Effects of Milk Probiotic Agitation Added Red Dragon Fruit (Hylocereus Polyrhizus) on Sensory Test and Total Plate Coun Abstract. A study about effects of milk probiotic agitation added red dragon fruit (Hylocereus Polyrhizus) has been conducted to determine to test sensory and total plate count. This research was held at the Laboratory of Science and Milk Processing Technology, Agriculture Fakulty Syiah Kuala University on April 29 to May 31, 2016. This study used a completely randomized design (CRD) 2x4 factorial design with three replications consisting of two factors, A, agitation (A1) and (A2) non agitation. And factor B is the concentration of red dragon fruit (B1) 20%, (B2) 25%, B3 (30%) and (B4) 35%. The observed parameter is the degree of acidity (pH), total microbial and organoleptic tests. The results of the study indicate that the there is a highly significant influence (P 0,01) to the degree of acidity (pH) and total significantly affected the total microbial (P 0.05), and there is interaction between the two treatments. As for organoleptic tests are highly significant effect (P 0.01) the thickness and color of probiotic milk. acidity pH value of 4.03 to 4.11 with agitation (stirring) is still in accordance with the standard (SNI) 01-2981-1992. While the total value of optimal microbial occurred upon addition of dragon fruit by 30% both agitation and non agitation

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