scholarly journals PENINGKATAN DAYA TERIMA DAN KADAR PROTEIN NUGGET SUBSTITUSI IKAN LELE (CLARIAS BATRACHUS) DAN KACANG MERAH (VIGNA ANGULARIS)

2017 ◽  
Vol 11 (1) ◽  
pp. 106
Author(s):  
S R Widya Areta Humaniora Justisia ◽  
Annis Catur Adi
Keyword(s):  
Statistical Analysis ◽  
Amino Acid ◽  
Protein Content ◽  
Essential Amino Acid ◽  
Clarias Batrachus ◽  
Vigna Angularis ◽  
Treatment Combination ◽  
Randomized Design ◽  
Composition Formula ◽  
Completely Randomized Design

Catfi sh and red beans are high in protein and essential amino acid than can be processed into nuggets and used as high-protein snack alternative. This research aimed to determine the effect of catfi sh and red beans toward the acceptance and protein content, as well as determine the best composition to produce a good quality nuggets. Type of research in the development formula using true experimental with a completely randomized design. There were four (4) types of treatment (combination of catfi sh, catfi sh bones, and red beans) with three (3) times replication. Panelist used was 35 untrained panelists. Product acceptance was tested using statistical analysis Kruskal Wallis and Mann Whitney (ƒ¿ . 0.05). The result of organoleptic tests showed the most preferred nugget is F1 (combination of catfi sh and red beans). Highest increased protein per 100g nugget is F1 (combination of catfi sh and red beans) with 14.5 gcompare to F0 (catfi sh) with 11,5 g, there was signifi cant difference between F0 and F1, F2, F3, F4 to the characteristic of odour (p = 0.000), texture (p = 0.008), fl avor (p = 0.000), and form (p = 0.000). The best composition formula is F1 (combination of catfi sh and red beans).The best formula in terms of its composition, acceptability, and nutritionalvalue was F1 (combination of catfi sh and red beans).Keywords: acceptance, catfi sh, red beans, protein

scholarly journals PROFIL ASAM AMINO DENDENG GILING IKAN LELE DUMBO (Clarias gariepinus) DENGAN PENAMBAHAN KONSENTRASI ASAP CAIR YANG BERBEDA (Amino Acid Profiles of Dumbo Catfish (Clarias gariepinus) Jerked Meat Processed with Different Concentration of Liquid Smoke)

2019 ◽  
Vol 14 (2) ◽  
pp. 136
Author(s):  
Rizky Amalia Ramadayanti ◽  
Fronthea Swastawati ◽  
Slamet Suharto
Keyword(s):  
Amino Acid ◽  
Moisture Content ◽  
Protein Content ◽  
Essential Amino Acid ◽  
Clarias Gariepinus ◽  
Phenol Content ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Amino Acid Profiles ◽  
Completely Randomized Design

Lele dumbo merupakan salah satu komoditas penting perikanan budidaya di Indonesia. Perkembangan pengolahan ikan sekarang lebih variatif seperti pengolahan menjadi dendeng. Penambahan asap cair pada proses pembuatan dendeng dapat meningkatkan keawetan dendeng serta memberikan karakteristik sensori. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan konsentrasi asap cair yang berbeda terhadap kualitas dendeng. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap). Perlakuan meliputi penambahan asap cair 0% sebagai kontrol, 1%, 3%, dan 5%. Parameter uji yang diamati adalah profil asam amino, kadar air, kadar protein, kadar fenol serta uji hedonik (kenampakan, bau, rasa, dan tekstur). Hasil penelitian menunjukkan bahwa dendeng dengan penambahan asap cair tetap memiliki asam amino yang lengkap. Lisin dan leusin dominan pada asam amino esensial dengan nilai 39702,77 - 51736,24 mg/kg, serta pada asam amino non esensial asam glutamat mendominasi dengan nilai 59915,6 - 64478,57 mg/kg. Perbedaan konsentrasi asap cair pada dendeng giling ikan lele dumbo memberikan pengaruh yang nyata terhadap penurunan kadar air, kenaikan protein dan fenol serta hedonik dendeng. Semakin besar konsentrasi yang digunakan, dendeng tidak diterima oleh panelis (p < 0,05). Catfish is one of nutritionally important aquaculture species in Indonesia. Nowadays, the development of its processed method becomes more various such as the production of jerked meat. Addition of liquid smoke could increase shelf life of catfish and give sensory characteristics. This study aimed to determine the effect addition liquid smoke with different concentration on quality characteristics of jerked meat. The research method used Completely Randomized Design (CRD) with four treatments such as addition of 0% liquid smoke as control, 1%, 3%, and 5%. Parameters test observed are amino acid profiles, moisture content, protein content, and phenol content also hedonic test. Jerked meat processed with liquid smoke still have a complete amino acid . Lysine and leucine dominated on essential amino acid with range 39702,77 – 51736,24 mg/kg, while glutamic acid dominated on non essential amino acid with range 59915,6 – 64478,57 mg/kg. Meanwhile, addition of liquid smoke gave a significantly different to the moisture content, protein content, phenol content also appearance, odor, flavor, and texture of catfish jerked meat (p < 0,05).

scholarly journals PENGARUH SUBSTITUSI TEPUNG IKAN TERI (STOLEPHORUS COMMERSONII) DAN TEPUNG KACANG MERAH (VIGNA ANGULARIS) TERHADAP DAYA TERIMA DAN KANDUNGAN PROTEIN PIE MINI[The Effect of Anchovy (Stolephorus commersonii) Flour and Red Beans (Vigna angularis) Flour Substitution toward Mini Pie Acceptance and Proteins Content]

2019 ◽  
Vol 14 (1) ◽  
pp. 56
Author(s):  
Muhammad Nabil Faroj
Keyword(s):  
Essential Amino Acid ◽  
Vigna Angularis ◽  
Children Under Five ◽  
Under Five ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Bean ◽  
Formula Composition ◽  
True Experiment

Anchovy flour and red beans flour are food with high proteins and essential amino acid that could be processed into various foods such as mini pie which could become high-proteins snack. This research aimed to analyze the effect of anchovy flour and red beans flour substitution towards mini pie acceptance and protein content. The design of this formula development study was true experiment with completely randomized design. There were 4 types of treatment (substitution of anchovy flour and red beans flour) with 3 times of replication. There were 25 mothers of children under five involved as untrained panelists. The differences in acceptance level was analyzed by Kruskal Wallis and Mann Whitney test (α ≤ 0.05). The result of organoleptic tests showed the most preferred formula was F3 anchovy flour 62.5 g and red bean flour 15g. The highest increase in proteins content substitution per 100 g mini pie was F3 (9,6 g). There were significant differences between F0 with F1, F2, and F3 for all characteristics (colour p=0.000, aroma p=0.027, texture p=0.002, flavour p = 0.000). The best formula composition was F3 (substituted by anchovy flour 62.5 g and red bean flour 15 g). Mini pie modified by anchovy flour and red bean flour could be functioned as an alternative high protein snack for children under five years old.

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

Respon Akar Bibit Aren Genjah (Arenga pinnata) Di Pembibitan Pada Pemberian Dosis dan Interval Pupuk Organik Cair Nasa

2018 ◽  
Vol 7 (1) ◽  
pp. 28
Author(s):  
Yetti Elidar
Keyword(s):  
Organic Fertilizer ◽  
Dry Weight ◽  
Treatment Combination ◽  
Root Dry Weight ◽  
Randomized Design ◽  
Dose Study ◽  
Palm Sugar ◽  
Wet Weight ◽  
Completely Randomized Design ◽  
Leaf Dry Weight

Research on the response of roots of palm sugar palm seeds (Arenga pinnata) in nurseries at doses and intervals of Nasa liquid organic fertilizer. Aims to determine the dosage, interval and combination of dosages and fertilization intervals with Nasa liquid organic fertilizer which can provide the best dry weight of the roots in the nursery. The research design used was a Completely Randomized Design (CRD) with 3x3 factorial experiments and each treatment was repeated 8 (eight) times, consisting of: the first factor was the treatment of POC Nasa dose in a concentration of 3 cc POC Nasa per liter of water (D) consists of 3 levels, namely: d1 = 300 ml POC Nasa, d2 = 400 ml POC Nasa, d3 = 500 ml POC Nasa, while the second factor is the treatment of POC Nasa Interval (I) consisting of 3 levels, namely: i1 = 2 once a week, i2 = once every 3 weeks, i3 = once every 4 weeks. The results of the POC Nasa dose study had a significant effect on leaf wet weight, leaf dry weight, root wet weight and root dry weight. The best dose at this level are: d2 (400 ml of Nasa liquid organic fertilizer), the interval of liquid organic fertilizer Nasa has a significant effect on leaf wet weight, leaf dry weight, root wet weight and root dry weight. The best dose at this level is: i1 (once every 2 weeks). The treatment combination has no significant effect on all parameters. 

scholarly journals Methionine plus cystine requirements for the maintenance and efficiency of utilization with tambaqui of different body weights

2020 ◽  
Vol 44 ◽  
Author(s):  
Neliane Galvão Porto ◽  
Felipe Barbosa Ribeiro ◽  
Jefferson Costa de Siqueira ◽  
Marcos Antonio Delmondes Bomfim ◽  
Rafael Silva Marchão ◽  
...  
Keyword(s):  
Amino Acid ◽  
Control Treatment ◽  
Native Fish ◽  
Amino Acid Requirement ◽  
Treatment Groups ◽  
Protein Retention ◽  
Lack Of Information ◽  
Randomized Design ◽  
Body Weights ◽  
Completely Randomized Design

ABSTRACT Methionine is an essential amino acid, and generally, the first limiting one in the diets of tambaqui, the main native fish produced in continental aquaculture in South America. However, there is a lack of information on their amino acid requirement, especially for maintenance and efficiency of utilization. The present study aimed to determine the requirement of [methionine plus cystine] for the maintenance and efficiency of utilization using tambaqui of different body weights. Two experiments were carried out using 250 tambaqui with weights of 100 and 300 g. They were distributed in a completely randomized design with four treatment groups (0.264, 0.396, 0.528, and 0.660% of digestible [Met + Cys]), five replications. The control treatment (CT) was performed with the addition of methionine at the first level (0.264%) until the second level was reached (0.396%). The maintenance requirement was determined by the regression analysis between the consumption of [Met + Cys] and protein retention equal to zero. The efficiency was determined using the value of the slope coefficient of the line obtained by the linear regression. The protein and methionine retention values of tambaqui weighing 100 to 300 g were compared by the parallelism test, and no difference was observed between the parameters of the equations indicating the need for only one equation to describe the responses to body weights. The requirement of digestible [Met + Cys] for the maintenance of tambaqui with weights from 100 to 300 g was 60.47 mg kg-0.7 day-1 and the efficiency of utilization of 42%.

scholarly journals PENGARUH JUMLAH MATA TUNAS BATANG ATAS DAN TINGGI BATANG BAWAH PADA SAMBUNG PUCUK TERHADAP PERSENTASE TUMBUH JAMBU AIR (Syzygium Samarangense)

2020 ◽  
Vol 7 (2) ◽  
pp. 99
Author(s):  
Supriyono Supriyono ◽  
Tarwa Mustopa ◽  
Nunuk Helilusiatiningsih ◽  
Fristama Maulana
Keyword(s):  
Significant Interaction ◽  
Treatment Combination ◽  
Design Factor ◽  
Randomized Design ◽  
Number Of Leaves ◽  
Completely Randomized Design ◽  
Number Of Shoots

Water guava (Syzygium Samarangense) was a popular plant in Indonesia because it was fresh and sweet. The aim of this research was to analyze the effect of the number of shoots of the upper stems and height of the rootstock at the shoot graft on the percentage of growing water guava. The method used in this study was a completely randomized design, factor into one rootstock length, namely 10 cm, 15 cm, and 20 cm. and the second factor was the number of buds on the scion, namely 2, 3, and 4. The results showed that there was a significant interaction in the treatment combination of the number of 4 buds on the upper stem and the length of the rootstock 15 cm at 35 days after grafting affected the growth percentage and growth in the number of leaves and length of the scion.

scholarly journals Study on Preparation of Pomegranate Jam Fortified with Extracts of Some Horticultural Plants

2021 ◽  
Vol 10 (9) ◽  
pp. 114-120
Author(s):  
Manideepa Roy Pooja Upasana Bhanj ◽  
Sipra Mohapatra Ankan Das
Keyword(s):  
Statistical Analysis ◽  
Green Tea ◽  
Sodium Benzoate ◽  
Present Experiment ◽  
Glass Bottle ◽  
Randomized Design ◽  
Horticultural Plants ◽  
Completely Randomized Design ◽  
Tea Extract ◽  
Coriander Seed

Pomegranate fruits are very beneficial to us and if some processed thing can be developed from it, further enhanced with extracts of important horticultural plants than it can be additionally more useful to us. Therefore, keeping this thing in mind, the work was undertaken. In the present experiment fortified pomegranate jam was prepared and analyzed. The preparation of jam, by adding extract of beneficial horticultural plants along with specified concentration of pectin and sodium benzoate was done with continuous stirring while heating. The extracts used for fortification of the jam were taken from mint, coriander, green tea, coffee and basil. Overall there were six treatments including the control. After preparation of the fortified pomegranate jam, they were stored in glass bottle in refrigerated condition. All the treatments were replicated three times and Completely Randomized Design was used for statistical analysis. Attributes were studied in the laboratory at different days of storage interval. From the total experiment it was obtained that the pomegranate jam fortified with coriander seed and basil extract were the best which was followed by green tea extract as fortifying agent, as they showed good results.

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

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.

scholarly journals PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 304-310
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Agustono Prarudiyanto ◽  
Ahmad Alamsyah ◽  
Dody Handito
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Potato Starch ◽  
Ash Content ◽  
Randomized Design ◽  
Alternative Materials ◽  
Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

PENGARUH KOMBINASI DOSIS PEMUPUKAN KOMPOS ORGANIK DAN PENAMBAHAN AZOLLA TERHADAP PERTUMBUHAN RUMPUT RAJA

2021 ◽  
Vol 1 (01) ◽  
pp. 1-12
Author(s):  
Adi Fathul Qohar ◽  
Eko Hendarto ◽  
Munasik ◽  
Nur Hidayat ◽  
Bahrun ◽  
...  
Keyword(s):  
Plant Height ◽  
Agricultural Land ◽  
Organic Fertilizer ◽  
Stem Diameter ◽  
Cattle Dung ◽  
Treatment Combination ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Grass Growth ◽  
Organic Compost

ABSTRAK Penelitian dengan metode eksperimental yang bertujuan untuk mengkaji pengaruh kombinasi dosis pemupukan kompos organik dan penambahan azolla terhadap pertumbuhan rumput raja (Pennisetum purpureophoides). Penelitian telah dilakukan pada tanggal 1 April sampai 30 September 2020 terletak di lahan pertanian, Desa Beji, Kecamatan Kedungbanteng, Kabupaten Banyumas. Percobaan menggunakan rancangan acak lengkap pola faktorial dengan faktor pertama adalah dosis pupuk kompos organik yakni 10, 20, dan 30 ton ha-1, dan penambahan azolla yakni 10, 20, 30 persen dari faktor pertama sehingga dihasilkan 9 kombinasi perlakuan. Setiap kombinasi perlakuan diulang sebanyak 3 kali sehingga menghasilkan 27 satuan percobaan. Tanaman rumput raja pada pemotongan kedua ditanam pada lahan seluas 400 meter persegi dengan jarak tanam 80 x 40 cm. Pupuk kompos organik yang digunakan berasal dari kotoran sapi potong yang telah selesai proses pengomposan, dan azolla berasal dari lahan persawahan. Parameter penelitian yang diukur adalah tinggi tanaman, dan diameter batang yang diukur pada hari ke 14, 28, dan 42 hari. Data yang telah diperoleh kemudian dianalisis menggunakan analisis variansi (ANOVA) dan dilanjutkan dengan uji orthogonal polinomial. Hasil menunjukan bahwa pemberian dosis kompos berpengaruh sangat nyata (P<0,01) terhadap tinggi tanaman dan diameter batang, sedangkan pemberian pupuk azolla juga berpengaruh sangat nyata (P<0,01) terhadap tinggi tanaman dan diameter batang, akan tetapi interaksi tidak berpengaruh nyata (P>0,05). Pemberian dosis pupuk kompos organik dapat digunakan untuk mencapat pertumbuhan rumput raja yang terbaik sebesar 30 ton ha-1 dan penambahan azolla sebesar 30 persen dari dosis pupuk organik. Kata kunci: Azolla, Kompos, Pertumbuhan, Rumput Raja ABSTRACT Research with experimental method aims to examine the effect of combination dose of organic compost fertilization and the addition of Azolla on the growth of king grass (Pennisetum purpureophoides). From April 1 to September 30, 2020, research was conducted on agricultural land, Beji Village, Kedungbanteng District, Banyumas Regency. The experiment used a completely randomized design with a factorial pattern with the first factor being the dose of organic compost, namely 10, 20, and 30 tons ha-1, and the addition of Azolla, namely 10, 20, 30 percent of the first factor, resulting in 9 treatment combinations. Each treatment combination was repeated three times to produce 27 experimental units. The king grass plant in the second cutting was planted on ??400 square meters with a spacing of 80 x 40 cm. The organic compost used is derived from beef cattle dung that has finished the composting process, and Azolla comes from rice fields. Research parameters measured were plant height and stem diameter measured on days 14, 28, and 42 days. The data that had been obtained were then analyzed using analysis of variance (ANOVA) and continued with the orthogonal polynomial test. The results showed that the dose of compost had a very significant effect (P<0.01) on plant height and stem diameter, while the application of Azolla fertilizer also had a very significant effect (P<0.01) on plant height and stem diameter, but the interaction had no effect significant (P>0.05). Dosage of organic compost can be used to achieve the best king grass growth of 30 tons ha-1 and the addition of Azolla by 30 percent of the dose of organic fertilizer. Keywords: Azolla, Compost, Growth, King Grass

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