Quality of clonal plants of Piptocarpha angustifolia in different renewable substrates and seasons of the year

Abstract The objective of this work was to evaluate the effect of different compositions of renewable substrates and seasons of the year on the quality of Piptocarpha angustifolia clonal plants. The experiment was carried out in a completely randomized design in a 4x6 factorial arrangement (four seasons x six substrate compositions). The analyzed substrates were: S1, commercial substrate with pine bark and coconut fiber base (CF); S2, carbonized rice husk (CRH); S3, fibrous and grainy CF; S4, 50% CF and 50% CRH; S5, 30% CF and 70% CRH; and S6, 70% CF and 30% CRH. Minicuttings of 8±1 cm were planted in tubes of 110 cm3 and placed in a greenhouse, during the four seasons of the year. The evaluated variables were: survival and number of roots at 70 days; survival and emission of shoots at 100 days; rooting, shoot height, stem diameter, and their ratios; easiness of removal from tubes; aggregation to the substrate; and multiplication rate at 130 days. The highest CRH/CF ratio favored the development of better-quality plants, and S5 was the most adequate substrate. Spring is more favorable to the survival and quality of cuttings, and, together with summer, favors the highest multiplication rates. The S5 substrate has better physical and chemical quality and improves P. angustifolia clonal plants.

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Heat Unit Establishment as Harvest Criteria on “Mas Kirana” Banana at Various Times of Anthesis

Journal of Tropical Crop Science ◽

10.29244/jtcs.5.2.41-48 ◽

2018 ◽

Vol 5 (2) ◽

pp. 41-48

Author(s):

Muhammad Syaifuddin Abdurrohim ◽

Winarso Drajat Widodo ◽

Ketty Suketi

Keyword(s):

Shelf Life ◽

Fruit Size ◽

Heat Unit ◽

Randomized Design ◽

Completely Randomized Design ◽

Physical And Chemical Quality ◽

Fruit Shelf Life ◽

Physical And Chemical ◽

Minimum Heat

The method for determining the appropriate time to harvest banana could affect the shelf life and quality of banana fruits during storage. The objectives of this study were to establish the heat unit as harvesting criteria of banana “Mas Kirana” and to evaluate how heat unit affects fruit shelf life and postharvest maturity characteristics. The research was conducted at PTPN VIII Parakansalak Plantation, Sukabumi, West Java, Indonesia, in November 2017 to February 2018. Laboratory analysis was conducted in Postharvest Laboratory, Department of Agronomy and Horticulture IPB in February to April 2018. The experiment was organized in a completely randomized design with a single factor of eight different flower tagging times after anthesis. Each treatment was replicated five times totaling 40 experimental units. The results showed that the different times of anthesis did not affect fruit size, weight per hand, number of fruits per hand and weight per fruit. Different time of anthesis did not affect respiration rate, fruit shelf life, physical and chemical quality. The minimum heat unit of 650ºC degree days can be used as harvesting criteria for banana “Mas Kirana”. The number of day after anthesis was 39 to 43 with fruit shelf life of 12 to 16 days.

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IDENTIFIKASI MUTU FISIK, KIMIA DAN ORGANOLEPTIK ES KRIM DAGING KULIT MANGGIS (Garcinia mangostana L.) DENGAN VARIASI SUSU KRIM

AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian ◽

10.37676/agritepa.v2i1.103 ◽

2015 ◽

Vol 2 (1) ◽

Author(s):

Nopita Haryanti ◽

Ahmad Zueni

Keyword(s):

Ice Cream ◽

Garcinia Mangostana ◽

Mangosteen Peel ◽

Physical Chemical ◽

Randomized Design ◽

Comparative Treatment ◽

Completely Randomized Design ◽

Physical And Chemical Quality ◽

Physical And Chemical

Mangosteen is a fruit that is high antioxidant content, especially on the skin. Meat mangosteen skin has a chance to develop into one product is ice cream. Ice cream is a kind of semi-solids with a mixture of milk, sugar, flavors and emulsifiers. This study aims to determine the quality (physical, chemical and organoleptic) ice cream mangosteen rind. Making ice cream in this study includes the preparation of the dough, mixing, shaking, cooking, packaging and freezing agitation. Variation of treatment in this study is mangosteen peel meat : milk cream (100 : 600, 150 : 550, 200 : 500, 250 : 450 and 300 : 400) grams per milliliter. The study design used was completely randomized design (CRD) with five treatments and three replications, if significantly different followed by DMRT. The analysis is done of the overrun , melting speed, the levels of antioxidants and organoleptic (color, flavor and texture). Based on the analysis of physical and chemical quality of the research is on comparative treatment mangosteen peel 300 grams of meat and 400 milliliters of milk cream. While the results of the analysis of organoleptic quality in terms of color, taste and texture of the panelists preferred is the treatment of mangosteen peel 200 grams of meat and 500 grams of milk cream.Keywords : Mangosteen Skin Meat, Milk Cream, Ice Cream

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The Effect of Various Additive Materials on Physical Quality and Silase Chemical Rice Chemistry (Zea mays.L)

Jurnal Ilmu Ternak Universitas Padjadjaran ◽

10.24198/jit.v19i2.22840 ◽

2020 ◽

Vol 19 (2) ◽

pp. 6

Author(s):

Marselinus Banu ◽

Hery Supratman ◽

Yuli Astuti Hidayati

Keyword(s):

Quality Data ◽

Chemical Quality ◽

Corn Straw ◽

Cassava Flour ◽

Physical Quality ◽

Randomized Design ◽

Physical And Chemical Quality ◽

Additive Materials ◽

Physical And Chemical

Purpose of this study was to determine the extent from the influence of various additives on the physical and chemical quality of silage of corn straw (Zea mays. L). This study was carried out using the experimental method and Completely Randomized Design (CRD) with 4 treatments consisting of P0: corn straw silage without additives, P1: corn straw silage + 0.5% Heryaki powder, P2: corn straw silage + 5% cassava flour and P3: corn straw silage + 5% sago flour and 5 replications. Data on physical quality (odor, color and texture) were analyzed descriptively while chemical quality data (pH and ammonia were analyzed using ANOVA variance, followed by Duncan's Multiple Distance Test. Giving additives of Heryaki powder, cassava flour and sago flour showed good results on the physical quality of corn straw silage (sour smell, brownish green and texture does not clot) and has a significant effect on honey and ammonia.

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Physical and Chemical Quality Profile of Lamb Meat Which Was Swamp Buffalo’s Rumen Liquid Based Fodder-Fed

Journal of Agricultural Science ◽

10.5539/jas.v11n5p547 ◽

2019 ◽

Vol 11 (5) ◽

pp. 547

Author(s):

Tintin Rostini ◽

Danang Biyatmoko ◽

Irwan Zakir ◽

Arief Hidayatullah

Keyword(s):

Chemical Quality ◽

Lamb Meat ◽

Test Study ◽

Randomized Design ◽

Quality Profile ◽

Study Results ◽

Swamp Buffalo ◽

Physical And Chemical Quality ◽

Physical And Chemical

This study aims to know the effect of swamp buffalo’s rumen liquid based fodder toward physical and chemical quality of lamb meat. This study used 12 male Kacang goats at age of 10-12 months with weight around 12±1.2 kg. Method used in this study was Completely Randomized Design with 4 treatments repeated for 3 times until it reached 12 units of trials. The treatments consist of: (PS), regular fodder given by breeder (PFCK1) 25% rumen liquid based fodder + 75% PS. (PFCK2), 50% rumen liquid based fodder + 50% PS. (PFCK3) 75% rumen liquid based fodder + 25% PS. Data was statistically analyzed by using variance analysis. Difference between treatments was tested by using Duncan’s New Multiple Range Test. Study results showed that the usage of rumen liquid based fodder of 75% increased protein and lamb fat content (P < 0.05), the lamb meat was physically more tender (P < 0.05). The conclusion is swamp buffalo’s rumen liquid could be used to enhance lamb meat quality.

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Morphological and nutritional evaluation of ‘caraíba’ seedlings in different substrates using domestic sewage effluent for fertirrigation

DYNA ◽

10.15446/dyna.v87n214.69970 ◽

2020 ◽

Vol 87 (214) ◽

pp. 85-92

Author(s):

Raimundo Fernandes de Brito ◽

Miguel Ferreira Neto ◽

Jonath Werissimo Da Silva Gomes ◽

Ana Luíza Lima Ferreira ◽

Nildo Da Silva Dias ◽

...

Keyword(s):

Dry Matter ◽

Domestic Sewage ◽

Sewage Effluent ◽

Nutritional Evaluation ◽

Shoot Height ◽

Randomized Design ◽

Collar Diameter ◽

Completely Randomized Design ◽

Nitrogen Phosphorus

In this study, we evaluated the effects of fertigation with domestic sewage effluent and different substrates on the growth of Caraíba seedlings (Tabebuia aurea Benth). The experiment was accomplished in a greenhouse in Mossoró, RN. Five irrigation solutions (100% of water supply - WS, 100% of domestic sewage effluent – DS and dilutions of 75% DS + 25% WS, 50% DS + 50% WS e 25% DS + 75% WS) were tested and two substrates (75% soil + 25% bovine manure and 75% soil + 25% coconut fiber) using completely randomized design in subdivided plots with three replicates per treatment. Growth and development parameters were measured at 30, 60, 90, and 150 days after cultivation. The variables shoot height, collar diameter, height/diameter ratio, dry matter of root, shoot and total (root and shoot), shoot/root ratio, Dickson quality index, and nutritional evaluation of nitrogen, phosphorus, potassium and calcium were determinate. We verified that the use of domestic sewage increased growth and quality of caraíba seedlings, besides promoting nutrient accumulation in the plants grown in substrate of bovine manure plus soil with 100% application of domestic sewage in the fertigation.

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CHARACTERIZATION OF SORGUM MUFFIN (Sorghum bicolor) OF KD 4 VARIETY WITH SOAKING GRAIN AND SORGUM FLOUR CONCENTRATION TREATMENT

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v18n1.2021.37-44 ◽

2021 ◽

Vol 18 (1) ◽

pp. 37

Author(s):

Ita Yustina ◽

Ana Nurhasanah ◽

SS. Antarlina

Keyword(s):

Physical Properties ◽

Chemical Properties ◽

Sorghum Flour ◽

Randomized Design ◽

Sorghum Grains ◽

Completely Randomized Design ◽

Physical And Chemical ◽

And Chemical Properties

<p class="Abstrak"><span lang="EN-GB">By processing sorghum grains into flour, the use of sorghum grains to support food diversification can be made more varied. The research objective was to determine the physical and chemical properties of sorghum muffins and changes of physical properties of sorghum muffins during storage. The research uses a completely randomized design with two factor, grain soaking duration (hours) and ratio of concentration of whole sorghum flours with gluten flour (%) and consists of nine treatments combination. The result shows that treatment has a significant effect on the power expansion, degree of brightness, fat, and preference for organoleptic properties. The best treatment was 24-hours of soaking, 25% whole sorghum flour, 75% gluten flour that produces expanded power at 138,83%, degree of brightness (L) at 67.03, redness (a) at +4.33, yellowness (b) at +27.37, water content of 12.59%, protein content of 6.95%, fat content of 2.46%, score of color at 3.20, texture score at 3.13, aroma score at 3.16, taste score at 3.24, and for overall acceptance at 3.53 (like). Changes of physical properties of sorghum muffins during storage for 3 days can be explained with the linear equation. For all parameter (weight loss, volume loss, brightness loss), the value of constant a in the equation of sorghum muffin was lower than control muffin that indicated quality loss of sorghum muffins is higher than control muffin. Increasing the concentration of sorghum flour resulted a decrease in the quality of the muffins. The soaking treatment of the seeds in making sorghum flour can maintain the quality of the muffin.</span></p>

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The Physical and Chemical Characteristics of Potato Doughnuts Using Semi-Liquid Local Yeast Derived from Myrrh of Red Fermented Palm Sap

Journal of Sustainable Development Science ◽

10.46650/jsds.3.2.1161.64-71 ◽

2021 ◽

Vol 3 (2) ◽

pp. 64-71

Author(s):

Regina Ilse Marcelina BanoEt

Keyword(s):

Wheat Flour ◽

Fermentation Process ◽

Carbon Dioxide Gas ◽

A Value ◽

Randomized Design ◽

Gelatinized Starch ◽

Commercial Yeast ◽

Completely Randomized Design ◽

Physical And Chemical

Natural or local yeasts are microorganisms from natural ingredients obtained from fermentation without the need for artificial additives. The objectives of the present study were 1.) to evaluate the physical quality of potato doughnuts produced from the local yeast derived from residue of red fermented palm sap, 2) to obtain the best treatment from the use of local yeast in making doughnuts. In the fermentation process, yeast converts sugar and carbohydrates in the dough into carbon dioxide gas (CO2) and alcohol. Doughnuts are made from wheat flour, but the addition of potato paste can improve the texture so that it is softer and tender due to the interaction between gelatinized starch and gluten but can reduce its swelling power. The experiment was designed using a completely randomized design (CRD) with three treatments and five replications to produce 15 experimental units. The treatments were a) Control (commercial yeast); b) Wheat flour: potato paste: local yeast; 2:1:1; c) Wheat flour: potato paste: local yeast; 2:1:2 and d) Wheat flour: potato paste: local yeast; 2:1:3. The results showed that the best treatment formula was obtained in the treatment B (wheat flour: potato paste: local yeast; 2:1:1) with 20,6% moisture content, 2,09% protein content and 3,644 color value (very like), 3,800 taste value (very like) and texture/tenderness with a value of 1032,500.

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KUALITAS FISIK DAN KIMIA TELUR PINDANG MENGGUNAKAN DAUN JAMBU BIJI (Psidium guajava L) SERTA GARAM NaCl DENGAN KONSENTRASI BERBEDA

ZOOTEC ◽

10.35792/zot.40.2.2020.29732 ◽

2020 ◽

Vol 40 (2) ◽

pp. 615

Author(s):

Sasmita Nusi ◽

Merri D. Rotinsulu ◽

Moureen Tamasoleng ◽

Rahmawaty Hadju

Keyword(s):

Chemical Properties ◽

Psidium Guajava ◽

Chemical Quality ◽

Physical Chemical ◽

Randomized Design ◽

Physical And Chemical Quality ◽

Guava Leaves ◽

Physical And Chemical ◽

And Chemical Properties

PHYSICAL AND CHEMICAL QUALITY OF PINDANG EGGS USING GUAVA LEAVES (PSIDIUM GUAJAVA L) AND NACL SALT WITH DIFFERENT CONCENTRATIONS. This study aims to determine the physical and chemical quality of pindang eggs using guava leaves and NaCl salt with different concentrations. The material used was egg, guava leaves, NaCl salt. This research used complete randomized design (CRD) with a factorial of 3x3 with 3 times replicated. Factor A consists of guava leaves with 3 levels namely 2.5%, 5%, and 7.5%. Factor B consists of NaCl salt with 3 levels namely 2.5%, 5%, and 7.5%. Analysis of the variance showed that the distribution of guava leaves and NaCl salt was significant (P<0.01) on egg weight, moisture, gel forces, and non significant (P>0.01) on pH. Based on the results of such studies, it can be concluded that the best for the physical and chemical properties of the pindang egg was treatment of 7.5% of guava leaves and 7.5% of the NaCl salt.Keywords: Pindang Eggs, Guava Leaves, NaCl Salt, Physical-Chemical Properties

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Pengaruh penggunaan beberapa jenis filter alami terhadap pertumbuhan, sintasan dan kualitas air dalam pemeliharaan ikan mas (Cyprinus carpio)

Acta Aquatica Aquatic Sciences Journal ◽

10.29103/aa.v3i1.336 ◽

2016 ◽

Vol 3 (1) ◽

pp. 33 ◽

Cited By ~ 1

Author(s):

Muhammad Nasir ◽

Munawar Khalil

Keyword(s):

Survival Rate ◽

Conversion Ratio ◽

Feed Conversion ◽

Coconut Fiber ◽

Growth And Survival ◽

Quality Of Water ◽

Randomized Design ◽

Gold Fish ◽

Completely Randomized Design

Penelitian ini bertujuan untuk mengetahui efektifitas penggunaan beberapa jenis filter alami zeolit, arang dan sabut kelapa dalam menetralisir pH dan Amoniak untuk memperbaiki kualitas air pada wadah pemeliharaan ikan mas dan pengaruhnya terhadap pertumbuhan dan sintasan serta mengetahui media filter mana yang terbaik untuk pertumbuhan ikan mas. Penelitian ini dilaksanakan pada bulan November - Desember 2015 yang bertempat di Laboratorium Hatchery dan Teknologi Budidaya Program Studi Budidaya Perairan Fakultas Pertanian, Universitas Malikussaleh, rancangan penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan 3 ulangan, dimana A: kontrol (tanpa filter), B: filter zeolit, C: filter arang, D: filter sabut kelapa dan E: kombinasi. Hasil penelitian menunjukkan Zeolit, Arang, Sabut kelapa dan Kombinasi dapat memperbaiki kualitas air untuk menetralisir pH dan amoniak. Pertumbuhan dan konversi pakan terbaik ditemukan pada perlakuan E (kombinasi) sedangkan untuk tingkat kelangsungan hidup terbaik ditemukan pada perlakuan D (sabut kelapa).This study aimed to determine the effectiveness of the use of several types of natural zeolite filter, charcoal and coconut fiber in neutralizing the pH and ammonia to improve the quality of water in the goldfish maintenance container and the effect on growth and survival rate and determine the best filter media for the growth of gold fish. This study was conducted on November to December 2015 at Laboratory of Aquaculture Hatchery and Technology Studies Program Aquaculture Faculty of Agriculture, University of Malikussaleh. The research design uses a completely randomized design (CRD) with 5 treatments 3 replications, that is A: control (without filter), B: zeolite filter, C: charcoal filters, D: coconut fiber filter and E: combination. The results showed zeolite, charcoal, coconut fiber and combination can improve water quality neutralize pH and ammonia. The best growth and feed conversion ratio are found in treatment E (combination) while for the best survival rate is found in treatment D (coconut fiber).

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MORPHOLOGICAL AND RADICAL PARAMETERS ASSOCIATED WITH THE SEEDLINGS QUALITY OF Anadenanthera peregrina (L.) Speg. IN DIFFERENT SUBSTRATES

FLORESTA ◽

10.5380/rf.v50i3.61577 ◽

2020 ◽

Vol 50 (3) ◽

pp. 1467

Author(s):

Jéssica Costa De Oliveira ◽

Adalberto Brito De Novaes

Keyword(s):

Lateral Roots ◽

Coconut Fiber ◽

Regeneration Potential ◽

Coffee Husk ◽

Root Regeneration ◽

Aerial Parts ◽

Randomized Design ◽

Completely Randomized Design ◽

Neck Diameter

Morphological and Radical Parameters Associated with the Seedlings Quality of Anadenanthera peregrina (L.) Speg.in Different Substrates. In this research, we evaluated the effects of different substrate formulations on the quality of angico-vermelho seedlings (Anadenanthera peregrina (L.) Speg). The tested substrates corresponded to eight different formulations: Bioplant®, Carolina Soil, Coffee husk, Coconut fiber and Vermiculite. In the nursery phase, the following were evaluated: height of the aerial part (H); neck diameter (D); fresh and dry biomass of the aerial parts and radical system; dickson quality index (IQD); number of roots regenerated in tubes; and length of roots regenerated in boxes. In the field phase, the following were evaluated: survival; crown diameter; number of lateral roots; and length of the pivoting root. To produce seedlings, a completely randomized design with eight treatments and four replications was used, and for the evaluation of the root regeneration potential (P.R.R.), six replications were used. In the field, the experimental arrangement consisted of subdivided plots, arranged in randomized blocks with four replications. Seedlings with higher averages for most of the evaluated characteristics were produced in the formulation of substrate containing 50% Bioplant® + 30% coffee husk + 20% coconut fiber. The values related to the IQD were positively related to the substrate formulations containing Bioplant®, coffee husk and coconut fiber, which were also positively associated with P.R.R. The substrate formulations containing Bioplant®, coffee husk and coconut fiber resulted in seedlings with a higher P.R.R., evaluated in boxes. Substrates containing Bioplant®, Carolina Soil, coffee husk and coconut fiberfavored the production of seedlings with a better radical system and, consequently, better in the field.

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