Kajian Pemanfaatan Limbah Kertas Percetakan untuk Pembuatan Bokasi

Organical material such as animal dung, husk ash, bran, and sawdust is often used in bocation production. In this study, the paper waste of printing company at Syiah Kuala University was enriched in the raw material of bocation production. This study was aimed to determine the proportion of paper waste that can be added and the duration of fermentation process in order to produce a good bocation. The method used was a factorial Completely Randomized Design (CRD) which consisting of 2 factors. The first factor was the proportion of paper waste (K) with 4 levels: K1 = 15%, K2 = 25%, K3 = 35%, and K4 = 45%. The second factor was the fermentation duration (L) with 3 levels: L1 = 0 day, L2 = 10 days, and L3 = 15 days. Each treatment was repeated twice so that there were 24 experimental units. The analysis included: water content, total microorganisms, temperature, pH, C element, N element, C/N ratio, organoleptic (texture, aroma, color) and plant growth test. The result showed that additional paper waste with a proportion of up to 35% generally has a positive effect on the quality of the location in terms of water content, pH, nitrogen, texture, aroma, color, and plant growth. The longer the fermentation took place (up to 15 days) the better was the quality of the bocation produced, especially regarding C element, N element, C/N ratio, texture, aroma, color and plant growth. There were 3 interactions with the best plant height namely K3L3 (112.5cm), K3L2 (104 cm) and K2L3 (104 cm). The K3L3 bocation (35% paper waste proportion, 15 days fermentation) was better than the other two interactions in term of highest water content, N, and color value, and the lowest C/N ratio.

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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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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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Silicon Potential as Attenuator of Salinity Effects on Growth and Post-harvest Quality of Lettuce

Journal of Agricultural Science ◽

10.5539/jas.v10n7p455 ◽

2018 ◽

Vol 10 (7) ◽

pp. 455

Author(s):

Hozano De Souza Lemos Neto ◽

Marcelo De Almeida Guimarães ◽

Rosilene Oliveira Mesquita ◽

Italo Marlone Gomes Sampaio ◽

Ana Régia Alves de Araújo Hendges ◽

...

Keyword(s):

Plant Growth ◽

Titratable Acidity ◽

Dry Mass ◽

Soluble Solids ◽

Saline Stress ◽

Post Harvest ◽

Randomized Design ◽

Salinity Levels ◽

Completely Randomized Design

Silicon (Si) is a mineral element that provides many benefits to plants and may also assist in tolerance to abiotic stresses such as salinity. The aim of the study was to evaluate the use of Si as a possible attenuator of the deleterious effects of salinity on growth and post-harvest of lettuce. A completely randomized design with four replicates was performed in a 3 × 2 factorial, consisting of three salinity levels (1.65, 3.65, 7.65 dS m-1) and two levels of silicon (0.0 and 2.0 mM). Salinity reduced all variables related to plant growth. For shoot fresh and dry mass, it was observed that NaCl caused a reduction of 79.80 and 80%, respectively, in comparison to the control. However, parameters related to post-harvest such as titratable acidity, soluble solids and vitamin C increased with salinity. Although not effective in reducing saline stress on plant growth, Si provided improvements in the variables related to lettuce post-harvest. Salinity significantly reduced plant growth in the presence and absence of Si, but provided better post-harvest quality with Si.

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The Physical of Biscuit Complete Ration Based on Hymenacne Acutigluma Supplemented with Different Legumes

E3S Web of Conferences ◽

10.1051/e3sconf/20186801021 ◽

2018 ◽

Vol 68 ◽

pp. 01021

Author(s):

Riswandi ◽

Basuni Hamzah ◽

Agus Wijaya ◽

Arfan Abrar ◽

S Agus ◽

...

Keyword(s):

Specific Gravity ◽

Water Absorption ◽

Water Content ◽

Animal Feed ◽

Physical Quality ◽

Randomized Design ◽

Completely Randomized Design ◽

Range Test

The aim of this research was to study the effects of supplementation different legumes on the physical quality of biscuit complete ration based on hymenacne acutigluma. This study was conducted in Animal Feed and Nutrition Laboratory of Agriculture Faculty, Sriwijaya University. This study was done in 2 months. A completely randomized design with four treatments and four replicates was used in this study. Each treatments were P0= 70% kumpai grass + 30% concentrate + 0% legume, P1= 55% kumpai grass + 7.5% lamtoro leaves + 7.5% water mimmosa + 30% concentrate, P2= 55% kumpai grass + 7.5% acacia leaves + 30% concentrate, and P3= 55% kumpai grass + 5% lamtoro leaves + 5% acacia leaves + 5 % water mimmosa + 30% concentrate. Variables measured were water content, density, average collision endurance, specific gravity and water absorption. The result indicated that The adding of different legumes in the ration significantly (P<0.05) affected the specific gravity and water absorption, but no significant effect on density, average collision endurance. Duncan Multirange Range Test showed that treatment of control (P0) had the highest of water absorption (264.56%). The highest content of water gravity was obtained in the treatment of adding lamtoro, acacia and water mimmosa (P3), namely 0.9 g/ml water gravity. The conclusion of this study is the addition of different legumes in kumpai grass-based diets can improve the physical quality of the complete ration biscuit. The addition of lamtoro leaves, water mimosa and acacia at the level of 5%, gave the best result in specific gravity and water absorption.

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FERMENTASI BIJI KECIPIR (Psophocarpus tetragonolobus) OLEH JAMUR TRICHODERMA VIRIDE TERHADAP WARNA, TEKSTUR, DAN SERAT KASAR

Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) ◽

10.30862/jipvet.v9i1.2 ◽

2019 ◽

Vol 9 (1) ◽

pp. 1

Author(s):

Catur Suci Purwati ◽

Ludfia Windyasmara

Keyword(s):

Fermentation Process ◽

Trichoderma Viride ◽

Raw Material ◽

Crude Fiber ◽

Psophocarpus Tetragonolobus ◽

Nutrient Quality ◽

Randomized Design ◽

Plastic Bag ◽

Completely Randomized Design ◽

Better Than

The fermentation process is an activity of microorganisms that make products with characteristics of texture, flavor, aroma and changes in nutrient quality that better than the original raw material. It is also protein process of developing of protein from the material. This study uses a Completely Randomized Design with four treatments. P0 = Unfermented winged seeds, P1 = Winged seeds + 0,1% Trichoderma viride mushroom (Tv), P2 = Winged seeds + 0,2% Trichoderma viride mushroom (Tv), P3 = Winged seeds + 0,3% Trichoderma viride mushroom (Tv). The material used was crushed winged seeds as substrates that mixed to be homogenized. One hundred gr of each sample from every treatment was weighed, put into a perforated plastic bag (to create anaerobic atmosphere) with 2 cm thick. Subsequently, samples were incubated in fermented room at 30oC for 7 days. Each treatment was repeated 3 times. Variables observed in color, texture and coarse fiber. This study indicated that the winged fermented beans with Trichoderma viride mushroom had no effect on color, effected crude fiber and texture.

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QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

Majalah Ilmiah Peternakan ◽

10.24843/mip.2021.v24.i01.p04 ◽

2021 ◽

Vol 24 (1) ◽

pp. 19

Author(s):

SITI N. W. ◽

I N. S. SUTAMA ◽

N. M. S. SUKMAWATI ◽

I N. ARDIKA

Keyword(s):

Protein Content ◽

Water Content ◽

Matter Content ◽

Water Holding Capacity ◽

Dry Matter Content ◽

Leaf Meal ◽

Randomized Design ◽

Completely Randomized Design ◽

Water Holding

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

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THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v18n2.2021.87-92 ◽

2021 ◽

Vol 18 (2) ◽

pp. 87

Author(s):

Miskiyah Miskiyah ◽

Juniawati Juniawati ◽

Nur Afni Oktafia ◽

Siti Chairiyah Batubara

Keyword(s):

Water Content ◽

Sugar Content ◽

Ash Content ◽

Reducing Sugar ◽

Sucrose Content ◽

Test Results ◽

Treatment Combination ◽

Randomized Design ◽

Completely Randomized Design

Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.

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Peningkatan Kualitas flakes Ganyong (canna edulis ker.) dan Bekatul Menggunakan Variasi Sayuran

Journal of Biota ◽

10.24002/biota.v18i2.392 ◽

2014 ◽

Vol 18 (2) ◽

Author(s):

Haryo Sukamdani ◽

L.M. Ekawati Purwijantiningsih ◽

F. Sinung Pranata

Keyword(s):

Staphylococcus Aureus ◽

Raw Material ◽

Plate Count ◽

Soluble Fiber ◽

Randomized Design ◽

Cereal Product ◽

Completely Randomized Design ◽

And Staphylococcus Aureus ◽

Insoluble Fiber

AbstractFlakes are ready to eat cereal product in order to provide a high caloric needs for those who consume them. Utilization of ganyong into flakes is one alternative that increases the diversification of processed ganyong prospects in the community. In order to improve the nutritional quality of flakes, especially fiber, other ingredients are added for flakes. Variety of vegetables and rice brandâ€™s is used as the main raw material of flakes. Variety of vegetables is broccoli, spinach and carrots and with the addition of vegetables can be seen the influence of increasing the nutritional value from the resulting flakes. This research used completely randomized design (CRD). The results obtained in this study of flakes product are have variations of water content 0.03-0.36%, ash 2.69-3:09%, protein 5.72-6.36%, 0.96-3.08% fat, carbohydrate 87.47-90.61%, soluble fiber 1.59-4.4%, insoluble fiber 0.01-0.02%, total fiber 1.6-4.42%, texture 3349.8-3687.8 gf and microbiological tests such total plate count, molds and yeasts and Staphylococcus aureus that meets the ISO standard of cereal (SNI 01-4270 -1996). The results showed that the carrot flakes had the highest quality overall and flakes broccoli had the highest fiber content.Key words: Flakes, ganyong, variety of vegetables, rice branâ€™sAbstrakFlakes adalah produk makanan siap saji untuk menyediakan kalori bagi yang mengkonsumsinya. Pemanfaatan ganyong sebagai produk sereal adalah salah satu cara meningkatkan diversifikasi pangan di masyarakat. Dalam rangka meningkatkan kualitas gizi flakes, terutama serat maka bahan lain ditambahkan dalam pembuatan flakes. Variasi sayuran dan bekatul digunakan sebagai bahan baku utama pembuatan flakes. Variasi sayuran yang digunakan yakni brokoli, bayam dan wortel. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL). Hasil yang didapatkan dari penelitian ini yakni kadar air flakes 0,03-0,36%, kadar abu 2,69-3,09%, protein 5,72-6,36%, lemak 0,96-3,08%, karbohidrat 87,47-90,61%, serat larut 1,59-4,4%, serat tidak larut 0,01-0,02%, total serat 1,6-4,42%, tingkat kekerasan/ tekstur 3349,8-3687,8 gf dan tes mikrobiologi seperti angka lempeng total, kapang dan khamir, serta Staphylococcus aureus sesuai standar ISO sereal (SNI 01-4270 -1996). Hasil penelitian menunjukan bahwa flakes wortel mempunyai kualitas gizi tertinggi dan flakes brokoli mengandung serat tertinggi.Kata kunci: Flakes, ganyong, variasi sayuran, bekatul

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Kaji Banding Kualitas Semen Segar Empat Genetik Ayam Lokal Indonesia (COMPARATIVE STUDY ON THE QUALITY OF FRESH SEMEN OF FOUR GENETIC LOCAL CHICKEN IN INDONESIA)

jurnal veteriner ◽

10.19087/jveteriner.2019.20.3.397 ◽

2019 ◽

Vol 20 (3) ◽

pp. 397

Author(s):

Junaedi Junaedi ◽

Husnaeni Husnaeni

Keyword(s):

Comparative Study ◽

Spermatozoa Motility ◽

Genetic Groups ◽

Randomized Design ◽

Semen Volume ◽

Completely Randomized Design ◽

Local Chicken ◽

Fresh Semen ◽

Better Than

This study was conducted to examine the comparison the quality of spermatozoa in four genetic groups of poultry (Pelung chicken, Nunukan chicken, Sentul chicken, and Bangkok chicken). The parameters of this study were the concentration of spermatozoa, motility, viability, semen volume, color, and consistency. The study was designed using a Completely Randomized Design (CRD) with four local chicken nations and four replications. The results showed that the volume of Nunukan chicken semen was 0.32±0.01 mL/ejaculation, Bangkok chicken was 0.31±0.01 mL/ejaculate, Sentul chicken was 0.15±0.02 mL/ejaculate and Pelung chicken was 0.23±0.02 mL/ejaculation. the color of fresh semen is white (Pelung chicken, Nunukan chicken and Sentul chicken) except chicken Bangkok has the color of cream semen. Pelung chicken has a concentration of spermatozoa 5,043.33±51 million/mL, Nunukan chicken 3,250.22 ±45 million/mL, Sentul chicken 3,002.87±67 million/mL, and Bangkok chicken 3,002.87 ± 67 million/mL. Motility of Pelung chicken 84.,69 ± 1.12%, Bangkok chicken 82.35±1.85%, Nunukan chicken 77.74±1.57% and Sentul chicken 77.64±1.65%. Viability spermatozoa of Sentul chicken was 90.35 ± 1.21%, Bangkok chicken was 90.64 ± 1.16%, Pelung chicken was 89.17 ± 1.23% and Nunukan chicken was 86.29 ± 1.15%. It can be concluded that the motility spermatozoa of Pelung chicken and Bangkok chicken is better than the spermatozoa motility of Nunukan chicken and Sentul chicken. The viability of Sentul chicken and Bangkok chicken was higher compared to the viability semen of chicken Pelung and chicken Nunukan.

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Pengaruh Temperatur dan Lama Thawing terhadap Kualitas Spermatozoa Sapi dalam Penyimpanan Straw Beku

Sains Peternakan ◽

10.20961/sainspet.v8i1.4740 ◽

2010 ◽

Vol 8 (1) ◽

pp. 22

Author(s):

S Utomo ◽

E Boquifai

Keyword(s):

Key Words ◽

The Other ◽

Effect Of Temperature ◽

Randomized Design ◽

Frozen Semen ◽

Completely Randomized Design ◽

Motility Of Sperm ◽

Better Than

This research was conducted to investigate the effect of temperature and duration of thawing frozen semen in ministraw on quality sperm. Seventy five ministraws frozen semen of Simmental breed were thawing by water with temperature 5, 26 and 37 °C, with duration of 5, 10, 15, 20 and 30 second. The quality sperm post thawing was measured based on pH and motility. The design of this research was completely randomized design with factorial clasification 3 x 5. The result showed that the motility of sperm was thawing 37°C better than the other temperature. The quality of sperm was no affected by temperature and duration of thawing. It could be concluded that thawing of frozen semen will have better done at 37°C with duration of 15 second.Key words : Thawing, sperm, ministraw, frozen semen.

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