Peran Limbah Bahan Organik Pada Lubang Resapan Biopori Terhadap Sifat Kimia Tanah Di Lahan Pasca Tambang

Biopore infiltration hole are hole made for run-off flow which if allowed to cause erosion and can remove the topsoil, causing soil fertility to be reduced. The use of biopori infiltration holes can be maximized by adding organic matters into the hope that in addition to absorbing water it can increase soil fertility. The liquid waste of tofu and meranti litter is an organic matters are used in this study, by adding organic matters to the biopori hole. This study aims to look at the effect of providing organic matters in the biopore hole derived from tofu and litter liquid waste on the value of pH, C-Organic, and post-mining CEC. This study was an experimental study in the field using a completely randomized design of one factor, namely organic matters with six levels, namely without organic matters and using 25 g, 50 g, 75 g, and 100 gr organic matters given to the biopori hole in incubation for one month later Soil samples taken were analyzed for pH, C-organic, and CEC. The results showed that the treatment only affected the soil's pH value. Organic material provided in the biopori hole is thought to have not completely decomposed, causing the soil around the biopori infiltration hole to remain acidic. The acidity of the soil is due to the gases produced during the decomposition process. Changes in soil pH ranged from 4.36 to 4.65 by administering 75g of organic matters from tofu liquid waste and meranti litter. This research is useful in post-mining land reclamation in increasing soil fertility, with the improvement of soil chemical properties such as pH will slowly improve the physical and biological properties of the soil so that it can be used as cultivation land.

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Karakteristik Kimiawi Kompos Enceng Gondok dan Jerami Hasil Dekomposisi Dengan Aktivator Alami dan Buatan

Planta Tropika Journal of Agro Science ◽

10.18196/pt.v1i1.3109 ◽

2021 ◽

Vol 1 (1) ◽

pp. 29-33

Author(s):

Nike Triwahyuningsih

Keyword(s):

Humic Substances ◽

Chemical Properties ◽

Research Field ◽

Available P ◽

Organic N ◽

Available Phosphorus ◽

Cow Manure ◽

Organic Matters ◽

Randomized Design ◽

Completely Randomized Design

A research to study the chemical properties of hyacinth- and straw-compost decomposed by natural and artificial activators was conducted at the Research Field of Faculty of Agriculture, Muhammadiyah University of Yogyakarta. Cow manure was used as natural activator, while Stardec (powdered) and EM4 (liquid) as artificial ones. The treatment was arranged in 2x3 factorial completely randomized design. The hyacinth and straw organic sources were decomposed by cow manure, Stardec and EM4 activators. Organic matters were incubated for 5-6 weeks then pH, C-organic, N-total, available P and K, CEC, and the .exchngeable Ca, K and Mg were measured. The results showed that the hyacinth-compost had the better maturity according to the C/N ratio (C/N20) than the straw-compost (C/N20), but the two kinds of compost had the moderate mature rate of humic substances. The straw-compost had better quality though as shown in its higher available phosphorus and excheangable potassium, especially when decomposed by EM4 artificial activator. Application of artificial activators Stardec and EM4 enhanced the maturity rate of hyacinth-compost.

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Effect of Ethephon and Packaging Practices On Ripening of Mango cv. Maldah

SAARC Journal of Agriculture ◽

10.3329/sja.v19i1.54786 ◽

2021 ◽

Vol 19 (1) ◽

pp. 155-163

Author(s):

S Sapkota ◽

D Kc ◽

H Giri ◽

M Saud ◽

M Basnet ◽

...

Keyword(s):

Chemical Properties ◽

Control Treatment ◽

Quality Performance ◽

Plastic Packaging ◽

Randomized Design ◽

Acid Ratio ◽

Ethephon Treatment ◽

Completely Randomized Design ◽

And Control ◽

Juice Content

The present research was conducted on two factor Completely Randomized Design (CRD) with eight treatments and three replications. A set of experiments were carried out to evaluate the effect of postharvest ethephon treatment and packaging on ripening of mango cv. Maldah. The treatments consisted of ripening agent i.e., ethephon and control treatment under different packaging condition i.e., fiber with hole, fiber without hole, plastic with hole and plastic without hole. The result revealed that different packaging condition and ripening agents influenced the ripening behavior of mango. The highest TSS (15.26), sugar-acid ratio (23.66) and juice content (126.05) were recorded with fiber (without hole) and the lowest TSS (12.60), sugar-acid ratio (9.01) and juice content (116.05) with plastic (without hole). The highest TA (1.44) was recorded with plastic (without hole) and the lowest (0.66) with fiber (without hole). Similarly, the highest BT (2.83) was recorded with fiber (with hole) and the lowest (1.66) with plastic (without hole). Firmness, sweetness, TSS and juice content were the highest with the interaction effect of fiber bag (without hole) and ethephon treatment. In conclusion, mango fruits with ethephon treatment packed in fiber bag (without hole) enhances quality and ripening of mango whereas under controlled condition and without hole plastic packaging mangoes had low quality performance in terms of physio-chemical properties. SAARC J. Agric., 19(1): 155-163 (2021)

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Managment of sulphur fertilizer in forage sorghum crop cultivated in eutrophic Cambisol with alkaline pH

Australian Journal of Crop Science ◽

10.21475/ajcs.19.13.08.p1530 ◽

2019 ◽

pp. 1258-1266 ◽

Cited By ~ 1

Author(s):

Thiago Henrique Ferreira Matos Castañon ◽

Boanerges Freire de Aquino ◽

Edna Maria Bonfim Silva ◽

Izabel Maria Almeida Lima ◽

Ana Paula Alves Barreto Damasceno

Keyword(s):

Elemental Sulfur ◽

Chemical Properties ◽

Dry Mass ◽

Alkaline Ph ◽

Single Superphosphate ◽

Soil Fertilization ◽

Forage Sorghum ◽

Randomized Design ◽

Sulphur Fertilizer ◽

Completely Randomized Design

The objective of this study was to analyze the effect of soil fertilization with sulfur-based fertilizers, sulfate and elemental sulfur forms on biomass production, nutrient characteristics of sorghum and soil chemical properties. The experiment was carried out in a 4 x 4 factorial scheme (four sulfur sources: single superphosphate, agricultural gypsum, elemental sulfur powder and elemental sulfur granulated with bentonite, and four sulfur doses: 0, 40, 80, 120 mgdm-3) using four replications in a completely randomized design, being cultivated in pots under greenhouse conditions. The sorghum was cultivated for a period of 51 days after emergence of the seedlings. The shoot dry mass, shoot macronutrients content, root and soil and pH of the soil were evaluated. There were interactions between sources and sulfur doses in the variables such as shoot dry mass, sulfur in the root, sulfur and calcium in the soil. Elemental sulfur (granulate) showed lower concentrations of phosphorus, sulfur and N:S ratio in the shoot. The concentrations of potassium, calcium and magnesium did not show significant differences, both for the shoot and the root. The pH of the soil was reduced depending on the sources and doses of elemental sulfur. The sources and doses of sulfur did not influence the levels of phosphorus, potassium, and magnesium in the soil. The elemental sulfur in the form of powder is the best source of sulfur for forage sorghum cultivated in soil with alkaline pH.

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Penggunaan Bahan Organik dan Kombinasinya dalam Formulasi Biofungisida Berbahan Aktif Jamur Trichoderma pseudokoningii Rifai. untuk Menghambat Jamur Ganoderma boninense Pat. secara in vitro

Jurnal Natur Indonesia ◽

10.31258/jnat.16.2.79-90 ◽

2017 ◽

Vol 16 (2) ◽

pp. 79

Author(s):

Yetti Elfina ◽

Muhammad Ali ◽

Rachmad Saputra

Keyword(s):

Rice Husk ◽

Ganoderma Boninense ◽

Organic Matters ◽

Randomized Design ◽

Shrimp Shell ◽

Trichoderma Pseudokoningii ◽

Completely Randomized Design ◽

Rot Disease ◽

Range Test

Trichoderma pseudokoningii has been applied as a biocontrol agent against fungal plant pathogen, such as Ganoderma boninense, the cause of stem rot disease on palm oil plants. To be more effectively applicable in the field, some experiments have been employed to formulate T. pseudokoningii in a biofungicide formulation amended with organic matter as its main nutrient resource, zealot as a carrier agent and cocoyam powder as a mixture agent. A research has been conducted to study the effect of various organic matters and their combinations in a biofungicide formulation of T. pseudokoningii on growth inhibition to G. boninense in-vitro and to obtain the best organic matters and their combinations in enhancing the growth of T. pseudokoningii and yet inhibiting G. boninense. The research has been conducted in the Laboratory of Plant Pathology, Agriculture Faculty, University of Riau from May to August 2012, using a completely randomized design consisting of 15 treatments (bagasse, rice husk, shrimp shell, dregs, and their combinations) and 3 replications. The data were statistically analyzed using analysis of variance, followed by Duncan’s New Multiple Range Test (DNMRT). The results indicated that organic matters and their combinations in the biofungicide formulation significantly affected the antagonistic capacity of T. pseudokoningii in inhibiting the growth of G. boninense in vitro. Rice husk, bagases, bagasse+rice husks, and bagasse+dregs were the best organic matters in enhancing the growth of T. pseudokoningii and its capacity to inhibit G. boninense in-vitro. It can also be concluded that shrimp shell, bagasse+shrimp shell, rice husk+shrimp shell, shrimp shell+dregs and rice husk+shrimp shell+dregs totally inhibited the growth of T. pseudokoningii in the biofungicide formulation.

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Pemanfaatan sukun muda untuk peningkatan nilai gizi abon ikan tongkol

Jurnal SAGO Gizi dan Kesehatan ◽

10.30867/gikes.v2i2.667 ◽

2021 ◽

Vol 2 (2) ◽

pp. 185

Author(s):

Eva Fitriyaningsih

Keyword(s):

Experimental Design ◽

Nutritional Value ◽

Economic Value ◽

Chemical Properties ◽

Animal Nutrition ◽

P Value ◽

Randomized Design ◽

Study Results ◽

Completely Randomized Design ◽

Actual Participation

Background: Using young breadfruit to increase the breadfruit usability and economic value, one of the efforts is through the enrichment of the type of processed breadfruit products, breadfruit provides nutritional value that is beneficial to health, one of the help of breadfruit is increasing breadfruit for shredded products.Objectives: This study aims to find out how to improve young breadfruit 20%, 30%, 40% of the chemical properties (carbohydrate, protein, and fiber) of shredded tuna.Methods: This study used an experimental design with a non-factorial Completely Randomized Design (CRD) with three preparations and three repetitions. Then the chemical tests (carbohydrate, protein, and fiber) at the Laboratory of Animal Nutrition and Feed Technology of the Faculty of Agriculture, Syiah Kuala University, Banda Aceh.Results: The study results showed actual participation in young breadfruit 20%, 30%, and 40% of the chemical properties (carbohydrate, protein, and fiber) in shredded tuna with a p-value < 0.05.Conclusion: Agreeing that 20%, 30%, and 40% of young breadfruit were approved for shredded tuna's chemical properties (carbohydrate, protein, and fiber).

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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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Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ◽

10.29244/jipthp.9.3.151-157 ◽

2021 ◽

Vol 9 (3) ◽

pp. 151-157

Author(s):

A. Apriantini ◽

S. Adinata ◽

Y. C. Endrawati

Keyword(s):

Shelf Life ◽

Storage Time ◽

Ph Value ◽

Edible Coating ◽

Cooking Loss ◽

Propolis Extract ◽

Randomized Design ◽

Completely Randomized Design ◽

Storage Times ◽

And Storage

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

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PASSAGE OF WHEAT FIRE IMPACT ON SOIL PROPERTIES AND ENVIRONMENT IN KURDISTAN REGION

IRAQI JOURNAL OF AGRICULTURAL SCIENCES ◽

10.36103/ijas.v52i2.1308 ◽

2021 ◽

Vol 52 (2) ◽

pp. 461-470

Author(s):

Tariq & et al.

Keyword(s):

Soil Properties ◽

Ph Value ◽

Fire Severity ◽

Chemical Properties ◽

Field Capacity ◽

Infiltration Rate ◽

Germination Percentage ◽

Biological Properties ◽

Surface Burn ◽

Effect Of Surface

The study was conducted to examine the effect of surface burn severity (Moderate, Severe and Unburned) of wheat straw on soil properties. The results showed statistical differences in some soil physical, chemical and biological properties. Bulk density and field capacity increased statistically by the severity of fire; however, porosity and infiltration rate were statistically lower in sever burned plot when compared to unburned plot. The chemical properties, soil organic matter (SOM), P, Ca, S, Cl, K, Mo, Fe and As were not affected by the fire. The pH value was increased slightly by increasing the fire severity, while, EC was decreased when compared with the unburned plot. It was found a statistical reduction in the number of bacterial and fungal cells per gram soil in the burned plots. A moderate and severe fire reduced seed germination percentage significantly. This finding suggests that fire severity may destruct the biological, physical and some of the chemical properties of the soil, and this may impact negatively on plant growth in the next growing season.

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Edible coating quality with three types of starch and sorbitol plasticizer

E3S Web of Conferences ◽

10.1051/e3sconf/202014202003 ◽

2020 ◽

Vol 142 ◽

pp. 02003 ◽

Cited By ~ 1

Author(s):

Retno Utami Hatmi ◽

Erni Apriyati ◽

Nurdeana Cahyaningrum

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Raw Materials ◽

Chemical Properties ◽

Edible Coating ◽

Raw Material ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Arrowroot Starch

Edible coating is one form of packaging technology with environmentally friendly theme. The raw materials of edible coating derived from nature, while the waste is decomposed or even zero waste. The research of edible coating using experimental design RAL (completely randomized design) with two factors, namely the type of raw material used tuber starch (cassava, arrowroot and canna) and the percentage of starch (3%, 4% and 5%) (b/v) with three replications time. The quality analisys of edible coating includes the physical properties (thickness (mm), tensile strength (N) and elongation (mm)) and chemical properties (moisture content (%), solubility (%), the water vapor transmissin rate (g/hour) and peroxide (mek/kg). The research showed that the edible coating with sorbitol plasticizer of arrowroot starch 4% provide best physicochemical properties (thickness 0,09mm; 1,63N tensile strength; elongation 84,38mm; water content of 11.19%; solubility of 31.40%; the transfer of water vapor 0,16g / h and 3,20mek/ kg).

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PENGARUH LAMA FERMENTASI OLEH Bacillus subtilis TERHADAP KARAKTERISTIK SERE KEDELE

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i03.p01 ◽

2019 ◽

Vol 8 (3) ◽

pp. 226

Author(s):

Sri Madiarti Sipayung ◽

I Wayan Rai Widarta ◽

I Desak Putu Kartika Pratiwi

Keyword(s):

Bacillus Subtilis ◽

Ph Value ◽

Total Acid ◽

Fermentation Time ◽

Crude Fiber Content ◽

Randomized Design ◽

Result Show ◽

Soybean Fermentation ◽

Completely Randomized Design ◽

Normal Taste

This research aims to find out the effect of soybean fermentation time by Bacillus subtilis to produce sere kedele with the best characteristics. This research used completely randomized design (CRD) with one treatment factor of the fermentation time with 5 period of fermentation time (12, 18, 24, 30 and 36h). Each treatment was repeated 3 times, resulted 15 experimental units. The data were then analyzed with Analysis of Variance method and if the treatment had an effect on the variable, followed by the Duncan test. The result show that fermentation times had significant effect to moisture, ash, protein, fat, carbohydrate, crude fiber content, total acid, pH value, the number microbes, hedonic test for taste, scoring test for taste and overall acceptance of sere kedele. Fermented by B. subtilis for 12h resulted in the best characteristic under the following criteria : 58.05% moisture content, 2.39% ash content, 15.79% protein content, 14.39% fat contetnt, 9,38% carbohydrate content, 6.1 pH value, 0.11% total acid, 9.59log cfu/g the number microbes, color, flavour, texture liked, normal taste with sour taste and overall acceptance liked. Keyword : soybean, sere kedele, Bacillus subtilis, fermentation, traditional food .

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