scholarly journals Pengukuran Kecernaan Lemak Kasar, Bahan Organik Dan Energi Pada Pakan Ikan Nila (Oreochromis niloticus) Dengan Menggunakan Teknik Pembedahan [Measurements Of Extract Ether Digestibility, Organic Matter And Energy Feed In Tilapia (Oreochromis niloticus) Using Surgery Techniques]

2019 ◽  
Vol 5 (2) ◽  
pp. 201
Author(s):  
Rahardian Wicaksono, Agustono, Widya Paramita Lokapirnasari
Keyword(s):  
Organic Matter ◽  
Oreochromis Niloticus ◽  
Average Increase ◽  
Significance Level ◽  
Randomized Design ◽  
Feed Value ◽  
Feed Analysis ◽  
Completely Randomized Design ◽  
Range Test ◽  
Aquaculture Production

Abstract Tilapia is a freshwater fish species are widely cultivated in Indonesia. Tilapia production continues to grow every year, the average increase in the number of experienced production tilapia reaches 22.24% in the 2010-2011 range. Tilapia production in 2011 reached 567.449 tons and was second aquaculture production by major commodity after seaweed. This study aimed to determining differences in extract ether digestibility, organic matter, and energy on feed derived from different factories in tilapia (Oreochromis niloticus) using surgery techniques. The research design is using completely randomized design. The variables were measured extract ether digestibility, organic matter, and energy in tilapia feed. Analysis of the data processed using Analysis of Variance (ANOVA) to determine differences in treatment given. If there is a difference then followed by Duncan's Multiple Range Test with a significance level of 5%. Based on the findings that there were no significant differences (p>0.05) in extract ether , organic matter, and energy digestibility of the feed value of tilapia. The results stated that the feed treatments A, B and C efficiently digested by tilapia.

scholarly journals Effect of Gadung Tuber Extract (Dioscorea hispida) on Mortality of Caterpillars (Spodoptera exigua) in Shallots (Allium cepa) in East Lombok

2021 ◽  
Vol 20 (3) ◽  
pp. 556
Author(s):  
Muhammad Mustarsidin ◽  
Syachruddin AR ◽  
Ahmad Raksun
Keyword(s):  
Allium Cepa ◽  
Analysis Of Variance ◽  
Experimental Research ◽  
Spodoptera Exigua ◽  
Test Results ◽  
Significance Level ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tuber Extract ◽  
Range Test

Plants that can be used as pesticides are Gadung tubers. Gadung tubers contain cyanide acid to kill armyworm pests because they contain dioscorin toxins which can cause nervous disorders. The purpose of this study was to determine the effect of Gadung tuber extract (Dioscorea hispida) on Caterpillar mortality (Spodoptera exigua) in Shallot plants. This type of research is experimental research. This study used a completely randomized design (CRD). The sample used was 5 caterpillars (Spodoptera exigua) in each polybag with 5 repetitions for each concentration of Gadung tuber extract, namely 0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%, so the total Caterpillar used was 150 Caterpillars. Gadung tuber extraction was carried out by maceration method with methanol solvent. Data were analyzed using a one-way analysis of variance at the 95% significance level, followed by DMRT (Duncans Multiple Range Test). The results showed that the Gadung tuber extract had a significant effect on the mortality of caterpillars (Spodoptera exigua) because the F count was greater than the F table (45.40>2.62), and the DMRT test results showed that the optimal concentration of Gadung tuber extract was 2.5%. Therefore, it can be concluded that the extract of Gadung tuber (Dioscorea hispida) affects the mortality of Caterpillars (Spodoptera exigua) in Shallots (Allium cepa).

scholarly journals The Effect of the addition of Durian (Durio Zibethinus Murr) Flesh on Gayo Arabica Wine Coffee Characteristics

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Wanda Krisna Dinata ◽  
Novizar Nazir ◽  
Gunarif Taib
Keyword(s):  
Data Analysis ◽  
Water Content ◽  
Ash Content ◽  
Significance Level ◽  
Sensory Test ◽  
Durio Zibethinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Addition Amount ◽  
Range Test

The effect of durian flesh on the characteristics of Gayo Arabica wine coffee quality by fermentation methods has been investigated. This study aims to determine the effect of giving durian flesh to the characteristics of the Arabica Gayo wine coffee and to determine the optimum addition amount of durian flesh. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA was then continued with Duncan's New Multiple Range test (DNMRT) at a significance level of 5%.  The treatments were: the addition of durian flesh 0, 25, 50, 75, and 100 g to 1000 g of a coffee cherry. Based on the sensory test, the highest score was obtained by adding 0 g of durian flesh to 1000 g coffee cherry (Score: 76.5)  which was followed by the addition of 75 g of durian pulp to 1000 g coffee cherry (score: 72.75).  The results showed that the addition of durian pulp had a significant effect on the ash content and caffeine content but did not significantly affect the water content.

scholarly journals Ketersediaan dan Serapan Mg Kacang Tanah Alfisol dengan Abu Vulkanik Kelud dan Pupuk Organik Amandemen

2017 ◽  
Vol 19 (1) ◽  
pp. 1
Author(s):  
Suntoro Suntoro ◽  
Hery Widjianto ◽  
Tutik Handayani
Keyword(s):  
Organic Matter ◽  
Volcanic Ash ◽  
Organic Fertilizer ◽  
Volcanic Eruptions ◽  
Nutrient Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Factor Data ◽  
The Impact ◽  
Range Test

<p>As a result of volcanic eruptions led to the fall of the ash, but there is no much research conducted against nutrient content and the nutrient availability in soil. Disposals of volcanic ash and organic matter are expected fill Mg need in the land. Magnesium In Alfisol is still  sufficientless for peanuts. The purpose of this research is study of the impact of volcanic ash and organic fertilizer for the availability and uptake of peanuts Mg  in the Alfisol. The experiments did  in a greenhouse used completely randomized design with one factor. Data were analyzed with F test rate from 95%, and if the  treatments showed significant influenced were continued with rate duncan's multiple range test fence from 95%. The observed variables include the levels of chlorophyll, available Mg and uptake Mg. Research results show that the interaction from treatment chlorophyll content, available Mg and uptake  Mg. Based on the findings of the observations of volcanic ash disposals operating significantly impact the availability of magnesium.</p>

scholarly journals CASSAVA WASTE AS AN ADDITIONAL SOURCE OF ORGANIC COMPOSES

2019 ◽  
Vol 2 (2) ◽  
pp. 44-47
Author(s):  
Nadhia Nurul Haq
Keyword(s):  
Additional Source ◽  
Water Spinach ◽  
Fermentation Time ◽  
Significance Level ◽  
Randomized Design ◽  
Time Period ◽  
Completely Randomized Design ◽  
One Way Anova ◽  
Range Test ◽  
Cassava Waste

This research aims to determine the effectiveness of adding powder cassava waste in compost making. Versatile in making compost. This research uses a Completely Randomized Design consisting of 4 settings with 3 replications with different amounts. The parameters chosen were composting temperature, composting fermentation time period, composting humidity, acidity composting and continued with water spinach growth vegetative test. Data analysis using one-way ANOVA test and further tests with Duncan's Multi Range Test at 1% significance level. Research results for 30 days in making compost with cassava powder complement, like fertilizer after growth, Vegetative ground spinach (ipomoea reptans) did not show a significant effect or no effect

scholarly journals THE EFFECT OF WILD HONEY (Apis dorsata Fabr.) CONCENTRATIONS ON PH AND ORGANOLEPTIC VALUES OF ULTRA HIGH TEMPERATURE (UHT) MILK

2021 ◽  
Vol 1 (2) ◽  
pp. 142-152
Author(s):  
Selawati Palilati ◽  
Fahrullah ◽  
Ishak Korompot
Keyword(s):  
High Temperature ◽  
Ph Value ◽  
Average Score ◽  
Apis Dorsata ◽  
Significance Level ◽  
Uht Milk ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test ◽  
Ultra High Temperature

The research aims to observe the effect of addition wild honey (Apis dorsata Fabr.) on pH and organoleptic values of ultra high temperature milk (UHT). The research was  done using an experimental method using a non-factorial completely randomized design with five levels using SPSS 16. Different concentrations of wild honey (A1= control; A2= 5%; A3= 10%; A4= 15% and A5=20%) were used. The data was statistically analyzed using analysis of variance (ANOVA) with 5% significance level and further processed with Duncan's Multiple Range Test (DMRT). Organoleptic tests for colour, taste and overall preference were also done using qualitative tests (scores). The value of pH gave a significant value (P<0,01) between treatment. The higher the use of  wild honey concentration, the lower the pH value produced. The higher the concentration of wild honey, the higher the organoleptic value. The best treatment in terms of colour, taste, and level of preference was observed in the sample with the 20% honey concentration, each of which resulted in an average score of 4.

scholarly journals Peningkatan Kualitas Jerami Padi MenggunakanTeknologi Amoniasi Fermentasi

2019 ◽  
Vol 2 (1) ◽  
pp. 96
Author(s):  
Muhamad Amin ◽  
Sofyan Damrah Hasan ◽  
Oscar Yanuarianto ◽  
Mohammad Iqbal ◽  
I Wayan Karda
Keyword(s):  
Organic Matter ◽  
Crude Protein ◽  
Dry Matter ◽  
Crude Fiber ◽  
In Vitro Digestibility ◽  
Randomized Design ◽  
Result Show ◽  
Completely Randomized Design ◽  
Range Test

An experiment with aim to study the effect of probiotics combination level and length of fermentation on qualityimprovement of rice straw had been conducted at the Laboratory of Nutrition and Feed of Animal HusbandryFaculty, Mataram University. The research was arranged in a Completely Randomized Design in factorialarrangement 3 x 3 with 3 replications. The first factor was the level of probiotics (0, 2 and 4%), the second factorwas the period of fermentation (2, 4 and 6 weeks).The variables measured were crude protein, crude fiber, NDF,ADF, cellulose, hemicellulose, lignin, and in vitro digestibility of dry matter and organic matter. Data wereanalyzed by analysis of variance and tested further by Duncan's Multiple Range Test. The result show thattreatments combination of the probiotics level and fermentation period did not affect (P>0.05) the chemicalcomposition and digestibility. The level of probiotics increased (P<0.05) the crude protein and in vitro dry matterdigestibility. Meanwhile, the lenght of fermentation increased the crude protein and in vitro digestibility of drymatter and organic matter, but decreased the crude fiber, NDF, ADF, cellulose, and hemicellulose of Amofer ricestraw.

scholarly journals Mechanization of Ginger Slicing for Peasant Farmers

2020 ◽  
pp. 22-27
Author(s):  
I. Abubakar ◽  
J. M. Ahmed ◽  
M. Abubakar ◽  
J. K. Agunsoye ◽  
H. E. Audu
Keyword(s):  
Moisture Content ◽  
Analysis Of Variance ◽  
Factorial Experiment ◽  
Environmental Engineering ◽  
Duncan Multiple Range Test ◽  
Significance Level ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Peasant Farmers ◽  
Range Test

Dual (cushion and spring) compartment ginger slicing machine was developed to address the dificulties associaed with manual slicing of ginger. However, there is no establisbed  operational perfomance on record for this particular machine; thus, the need for this study. To achieve this, the machine perfomance was evaluated at the Department of Agricultural and Bio-Environmental Engineering, Waziri Umaru Federal Polytechnic, Birnin Kebbi in April, 2019 interms of Slicing Efficiency and Percent Broken and Bruises at a ginger moisture content of 80.2 and 78.5%, using completely randomized Design (CRD) with 5 x 2 x 2 factorial experiment. The experiment was conducted with one horse power petrol engine. The data collected were analyzed using Analysis of Variance (ANOVA) for significance level of the experimental factors and their interactions and those found significant were further analyzed using Duncan Multiple Range Test (DMRT) for mean separations at (P0.05), respectively. The results showed that, the highest mean Slicing Efficiencies for cushion and spring compartments were: 61.2 and 45.1%, respectively. The lowest mean Percent Broken and Bruises was with cushion compartment as 38.8% and 54.9% spring compartment, respectively.

scholarly journals KARAKTERISTIK MUTU DAN ORGANOLEPTIK PERMEN JELLY RUMPUT LAUT (Eucheuma spinosum)

2021 ◽  
Vol 4 (1) ◽  
pp. 54
Author(s):  
La Ode Kamaluddin ◽  
Haslianti Haslianti ◽  
Muhammad Syukri Sadimantara
Keyword(s):  
Analysis Of Variance ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Chemical Test ◽  
Significance Level ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Range Test

ABSTRACT            The aim of this study was to determine the quality and organoleptic characteristics of seaweed jelly candy (E. spinosum). This study used a Completely Randomized Design (CRD) consisting of 3 treatments: P1 = Seaweed: sucrose: water = 100 gr: 100 gr: 30 ml, P2 = Seaweed: sucrose: water = 120: 100: 30 ml, P3 = Seaweed: sucrose: water = 140 gr: 100: 30 ml: with there times replication. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a significant difference (P> 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results obtained showed that the concentration of seaweed (E. spinosum), sucrose, and water significantly affected the color, texture, aroma, and taste of seaweed jelly candy. The best treatment was in of P1 with a color value of 3.42 with a category like P1 texture 3.90 with a very like category, P1 aroma 3.58 with a very like category, and P1 a taste of 3.98 with a very like category. The chemical value of seaweed jelly candy is the value of water content 10.16% -13.26%, ash content 0.32-0.44%, and protein content 2.92% -4.17%. Keywords: Chemical test. Jelly candy, seaweed (Eucheuma spinosum), sensory and sucroseABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik mutu dan organoleptik  permen jelly rumput laut (E. spinosum). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu : P1 = Rumput laut: sukrosa : air = 100 gr : 100 gr: 30 ml, P2 = Rumput laut: sukrosa : air = 120 : 100 : 30 ml, P3 = Rumput laut : sukrosa : air = 140 gr : 100 : 30 ml : dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa Kosentrasi rumput laut (E. spinosum), sukrosa dan air berpengaruh nyata terhadap warna, tekstur, aroma dan rasa permen jelly rumput laut. Perlakuan terbaik terdapat pada perlakuan P1 dengan nilai warna sebesar 3,42 (suka), P1 tekstur 3,90 (sangat suka), P1 aroma 3,58 (sangat suka)dan P1 rasa 3,98 (sanagt suka). Nilai kimia permen jelly rumput laut yaitu nilai kadar air berkisar 10.16%-13.26%, kadar abu berkisar 0,32-0.44% dan kadar protein berkisar 2,92%-4.17%.Kata kunci: Uji kimia, pernen jelly, rumput laut (E. spinosum), sensorik dan sukrosa 

scholarly journals Performance Evaluation of a Portable Ginger Slicing Machine

2019 ◽  
pp. 1-8
Author(s):  
I. Abubakar ◽  
D. D. Yusuf ◽  
U. S. Muhammed ◽  
A. Zakariyah ◽  
J. K. Agunsoye ◽  
...  
Keyword(s):  
Performance Evaluation ◽  
Statistical Analysis ◽  
Functional Performance ◽  
Throughput Capacity ◽  
Duncan Multiple Range Test ◽  
Significance Level ◽  
Randomized Design ◽  
The Mean ◽  
Completely Randomized Design ◽  
Range Test

The study aimed at evaluating the functional performance of a developed portable ginger rhizomes slicing machine. The study was conducted at various levels of impeller speed, impeller gang and slicing compartment in the Department of Agricultural and Bioresources Engineering, Ahmadu Bello University, Zaria, Nigeria between April 2018 and June 2018. A  factorial experiment in a Completely Randomized Design (CRD) was used.  The indices for the performance evaluation were the Slicing Efficiency and Throughput Capacity. The machine was powered by one horse power petrol engine and ginger moisture content of 77.44%. Data collected were subjected to statistical analysis using Analysis of Variance (ANOVA) to test the significance level of the experimental factors and their interactions; and those found significant were further subjected to Duncan Multiple Range Test (DMRT) for mean separations at (P = .05), respectively.  The results showed that, the ANOVA for all the factors evaluated and their interactions on Slicing Efficiency were highly significant at (P ≤ .01). However, the ANOVA for the factors evaluated on Throughput capacity were highly significant but interaction between type of compartment and speed of impeller was not significant at (P =.05). The mean Slicing Efficiencies for the cushion and spring compartments were: 63.5 and 50% while the mean Throughput Capacities were: 58.32 and 6.32 kg/h, respectively.

Komposisi, Sifat Fisik dan Tingkat Kesukaan Nasi Ungu

2015 ◽  
Vol 4 (1) ◽  
pp. 25-32
Author(s):  
Agustina Souripet
Keyword(s):  
Physical Properties ◽  
Chemical Properties ◽  
Significance Level ◽  
Randomized Design ◽  
Physico Chemical ◽  
Test Parameters ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Range Test

The aim of this research was to analyze the composition and physico-chemical properties of purple rice that is preferred by group of people in Bali. Purple rice were made with various pasta proportions, which were 100, 200, 300, 400 and 500 g were added to 700 g of rice. Physical properties include texture and color of purple rice with various proportion of pasta were analyzed followed by hedonic test. Parameters observed were, texture, color, and overall preference of purple rice. This research was designed as completely randomized design with 2 replicates and data of the results were analyzed using ANOVA at the significance level of 95%, followed by Duncan’s Multiple Range Test, if there was a significant difference. The results of research indicated that purple rice had texture of 2,19–2,37 N, with lightness of 42,7–54,97, tending to be blueish red (purple) with degree of redness of +8,33 until +15,13 and blueness degree of +1 until +4,60. Purple rice made from a mixture of ratio of 100 g rice: 300 g was preferred by panelists with texture of 2,26 N, lightness of 48,93, tending to be blueish red (purple) with degree value redness of +14,40 and blueness degree of +2,37.

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