scholarly journals Transmission Effectivity of Rice Yellow Stunt Disease by Imidacloprid-Resistant and Susceptible Brown Plant Hopper

2021 ◽  
Vol 25 (1) ◽  
pp. 28
Author(s):  
Selgita Fitrian Kusumaningrum ◽  
Sri Sulandari ◽  
Y. Andi Trisyono ◽  
Sedyo Hartono
Keyword(s):  
Acquisition Time ◽  
Disease Symptoms ◽  
Acquisition Period ◽  
Randomized Design ◽  
Major Pest ◽  
Simultaneous Infection ◽  
Completely Randomized Design ◽  
Severity Of The Disease ◽  
Brown Plant Hopper ◽  
Rice Ragged Stunt Virus

The brown plant hopper (BPH) is a major pest of rice and as a vector of Rice ragged stunt virus (RRSV) and Rice grassy stunt virus (RGSV). Curently, numerous rice yellow stunt disease symptoms are found in the field that caused by the single and simultaneous infection of these two viruses. Brown plant hopper population correlate with the incidence and severity of the disease. Misuse of insecticides, would cause of BPH resistances to imidacloprid. This study aimed to investigate the ability of BPH imidacloprid-resistant and susceptible to transmit of rice yellow stunt disease on rice plants. The variables tested were the acquisition period, inoculation period, number of infesting BPH, and lifespans of the viruliferous BPH that used in this research. Experiments were set as separated Completely Randomized Design with 10 replications for each treatment within an experiment. The results showed that both resistant and susceptible BPH to imidacloprid was able to transmit the virus to healthy plants. The acquisition and inoculation period test showed the BPH could transmit the virus with the shortest acquisition time for 30 minutes followed 24 hours of inoculation, as well as the acquisition time of 10 days with the shortest inoculation time for 30 minutes. Based on the incubation time, symptoms variation, and disease severity, susceptible BPH were more effective in transmitting rice yellow stunt disease than imidacloprid-resistant BPH. Single imidacloprid-resistant  or susceptible BPH was proven able to transmit rice yellow stunt disease to healthy plants during its lifespan. Lifespans BPH viruliferous of imidacloprid-resistant were shorter than susceptible, which was 16 days for resistant BPH and 21 days for susceptible BPH.

scholarly journals DETECTION AND TRANSMISSION OF RICE STUNT VIRUS ON CIHERANG AND SITU BAGENDIT VARIETIES

2019 ◽  
Vol 18 (2) ◽  
pp. 169
Author(s):  
Selvi Helina ◽  
Sri Sulandari ◽  
Sedyo Hartono ◽  
Andi Trisyono
Keyword(s):  
Plant Height ◽  
Incubation Period ◽  
Rice Production ◽  
Rice Plants ◽  
Inhibition Of Growth ◽  
Randomized Design ◽  
Significant Difference ◽  
Number Of Leaves ◽  
Completely Randomized Design ◽  
Rice Ragged Stunt Virus

Detection and Transmission of  rice stunt virus on Ciherang and Situ Bagendit Varieties. The explosion of brown planthoppers recently has caused reduction of rice production in Indonesia. Brown planthoppers do not only act as pest, but also transmit Rice grassy stunt virus (RGSV) and Rice ragged stunt virus (RRSV). Detection of the existence of the two viruses in rice plants and vector insects is important to be done to ensure that the virus is infected with the vector. The aim of this research is to detect the existence of virus in varieties of Ciherang and Situ Bagendit as a result of transmission in the laboratory and to find out the ability of brown planthoppers to transmit stunt virus to both of the varieties. This research was compiled using Completely Randomized Design (CRD) with 4 treatments, namely healthy rice plants of Ciherang and Situ Bagendit varieties, Ciherang and Situ Bagendit varieties which were infested by brown planthoppers each with 5 repetitions. The parameters observed were incubation period, symptoms, plant height, number of leaves and incidence of disease. The data on plant height, number of leaves and incidence of disease were analyzed using ANOVA and continued with the Least Significant Difference (LSD) test at the level of 5%. The results showed that Ciherang and Situ Bagendit varieties were only positively infected by Rice ragged stunt virus. The results of the rice transmission showed that Ciherang variety had a faster incubation period of 10 DAI while Situ Bagendit was 14 DAI, but the two varieties showed an inhibition of growth in plant height and number of leaves compared to healthy plants with each incidence of 51.3% and 46.3%.

scholarly journals Reduction of incidence and severity of Septoria lycopersici leaf spot of tomato with bacteria and yeasts

2000 ◽  
Vol 30 (5) ◽  
pp. 761-765 ◽  
Author(s):  
Luiz Eduardo Bassay Blum
Keyword(s):  
Leaf Spot ◽  
Bacterial Isolate ◽  
Cryptococcus Laurentii ◽  
Yeast Isolate ◽  
Randomized Design ◽  
Colony Forming Units ◽  
Completely Randomized Design ◽  
Septoria Lycopersici ◽  
Severity Of The Disease ◽  
Important Disease

Septoria leaf spot, caused by Septoria lycopersici, is an important disease of tomato (Lycopersicon esculentum) which is mainly controlled by fungicide sprays. One of the alternatives to reduce fungicide applications is the use of leaf antagonists such as yeast and bacterium. This study was conducted from 1994 through 1995 in Auburn, AL, USA. The pathogen and one antagonist were isolated from field plants. In greenhouse, six yeast and one bacterial isolates were tested, in a set of seven experiments. The experiments were conducted in a completely randomized design with four to eight treatments and six replications. The antagonists (1-3 × 10(8) colony forming units ml-1) were inoculated 48h before the inoculation of the pathogen (1-2 × 10(5) conidia ml-1), under conditions of intermittent misting. The yeast isolate Y236 (Cryptococcus laurentii) and the bacterial isolate BTL (Pseudomonas putida) significantly (P <= 0.05) reduced the incidence or the severity of the disease in most experiments.

scholarly journals Menguji Tingkat Serangan Wereng Batang Coklat Nilaparvata lugens Stal (Hemiptera: Delphacidae) pada Varietas Padi Asal Pasaman di Rumah Kaca

2021 ◽  
Vol 5 (1) ◽  
pp. 55
Author(s):  
Eva Zulaikha ◽  
Arneti Arneti ◽  
Munzir Busniah
Keyword(s):  
Attack Rate ◽  
Brown Planthopper ◽  
Nilaparvata Lugens ◽  
Crop Failure ◽  
Rice Varieties ◽  
Randomized Design ◽  
Major Pest ◽  
Completely Randomized Design ◽  
Nilaparvata Lugens Stål ◽  
And Control

Brown planthopper (BPH) is a major pest on rice plants that can cause hopperburn and crop failure. The study aimed to determine the level of BPH attack on several local rice varieties in the Pasaman Regency. This research was conducted in a greenhouse, Faculty of Agriculture, Universitas Andalas, using a completely randomized design (CRD), with five treatments and five replications. The treatments were four different rice varieties from Pasaman and control (Siganteng, Pulau Batu, Mundam Kuning, Mundam Putih, IR 42). BPH was infested when the rice was five days after sowing. Observation parameters were the percentage and the intensity of the attacks. Observations were done until 15 days after infestation; after the IR 42 variety died 90%. The results showed that the attack rate of BPH on rice varieties from Pasaman was moderate. The lowest percentage of attack occurred in the Mundam Putih variety (94%), while the intensity of the attack was not significantly different from other varieties.

scholarly journals TINGKAT SERANGAN DAN JENIS LALAT PENGOROK DAUN PADA TIGA VARIETAS LOKAL BAWANG MERAH DI LEMBAH PALU SULAWESI TENGAH

2012 ◽  
Vol 12 (2) ◽  
pp. 153-161
Author(s):  
Shahabuddin Shahabuddin ◽  
Alam Anshary ◽  
Andi Gellang
Keyword(s):  
Dry Weight ◽  
Morphological Characters ◽  
Infestation Level ◽  
Local Varieties ◽  
Infestation Intensity ◽  
Randomized Design ◽  
Major Pest ◽  
Exotic Pest ◽  
Completely Randomized Design ◽  
Central Sulawesi

Leafminer  (Liriomyza  sp.) is an exotic pest that currently has  become a new major pest at the onion crops in Palu Valley-Central Sulawesi and it may reduce the yields up to 100%. The study was aimed to  investigate the  infestation level of  leafminer on three local varieties of onion in Palu and to identify the leafminer species infested the onion crops. The  experiment was arranged in a completely randomized design with three treatments of local onion varieties (Palu, Palasa, and Tinombo) and six replicates. The onion seeds were  grown  in plot of  6 x 4 m and five plants were  randomely chosen as the samples  to observe the percentage of pest infested and the yields. The imago of leafminer from each onion variety were collected and brought to the laboratory for identification. The results showed that the averages of infestation intensity of leafminer were 48.1 % (Palu), 47.6 % (Palasa), and 65.9 % (Tinombo) while the dry weight of bulb  per 5 plant samples were 133.3 g (Palu), 120 g (Palasa), 0 g (Tinombo). The results  indicated that Palu and Palasa varieties  be more resistance to leafminer. The leafminer attacking onion crops in Palu is Liriomyza chinensis as indicated by some morphological characters observed.

scholarly journals Potensi Minyak Atsiri Kulit Buah Jeruk Nipis untuk Pengendalian Crocidolomia Pavonana

2017 ◽  
Vol 1 (2) ◽  
pp. 19
Author(s):  
Nidia Melati Al Anshori ◽  
Retno Wijayanti ◽  
Ato Sulistyo
Keyword(s):  
Essential Oil ◽  
Pest Control ◽  
Egg Laying ◽  
Antifeedant Activity ◽  
Research Results ◽  
Randomized Design ◽  
Major Pest ◽  
Completely Randomized Design ◽  
Lime Peel

<p>Cabbage head caterpillar (Crocidolomia pavonana) is a major pest on Brassicaceae. Control using chemical insecticides to control this pest can resistance. When used as a lime peel essential oil is thought to be cabbage head caterpillar pest control compounds that contain monoterpene. This study is conducted in August 2016- January 2017. This study used a completely randomized design (CRD) with one factor is the concentration of essential oil. Variables measured were Larvicide, antifeedant, antioviposition, and phytotoxocity. The research results showed that essential oil of lime peel cause mortality of larvae of C. pavonana slowly. antifeedant  activity due to the essential oil of less than 50%. Inhibition of egg laying was significant at concentration of 0.2% (73.3%),0.8% and 1.6% (80%). Essential oil causes necrosis of leaf less than 10%.</p>

scholarly journals Various ORSV infection symptoms on ceratorhiza induction in orchid plants

2021 ◽  
Vol 1 (2) ◽  
pp. 64-71
Author(s):  
Mitha Valentina Treesya Panjaitan ◽  
Mahfut Mahfut ◽  
Tundjung Tripeni Handayani ◽  
Sri Wahyuningsih
Keyword(s):  
Life Cycle ◽  
Host Plant ◽  
Root System ◽  
Root Length ◽  
Leaf Length ◽  
Disease Symptoms ◽  
Odontoglossum Ringspot Virus ◽  
Randomized Design ◽  
Length Width ◽  
Completely Randomized Design

Several types of orchids that are in great demand and cultivated by various groups are Phalaenopsis sp. and Dendrobium sp. Mycorrhizae are needed by orchid plants to complete their life cycle. This is because mycorrhizae are capable of symbiosis with the root system of the host plant so that the plant's capacity to absorb elements will increase. This study aims to determine the extent to which Ceratorhiza induction on Phalaenopsis amabilis and Dendrobium discolour orchids can suppress the symptoms of Odontoglossum ringspot virus (ORSV) infection. The method used in this study was a factorial completely randomized design (CRD) with 2 factors and 4 replications. The first factor is the type of orchid used, namely Phalaenopsis amabilis (A1) and Dendrobium discolour (A2), while the second factor is the type of administration of mycorrhizae, viruses, and mycorrhizal viruses. Observation of disease symptoms is done by looking at the symptoms that appear on leaves that have been infected with ORSV. The results showed that the symptoms that appeared in Phalaenopsis amabilis were in the form of mosaic, necrosis, leaf malformation, while in Dendrobium discolour were mosaic and necrotic. Ceratorhiza was not able to suppress the symptoms of disease infection because based on the results obtained; the treatment on orchids inoculated with mycorrhizae and viruses showed more severe symptoms compared to the treatment only inoculated with viruses increased response and Dendrobium discolours showed a decreased response in leaf length, width, and number. Meanwhile, in the root organ, Dendrobium discolour showed an increased response and Phalaenopsis amabilis showed a decreased response in root length and number of roots.

Herba Reudeuep With Modification of Heating In Virgin Cocanut Oil

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Wahyuzan Wahyuzan ◽  
Lukmanul Hakim ◽  
Rahmat Afrizal ◽  
Asmeri Lamona ◽  
Khairuni Khairuni ◽  
...  
Keyword(s):  
Modern Medicine ◽  
Heating Time ◽  
Agricultural Product ◽  
Average Yield ◽  
Herbal Products ◽  
The Public ◽  
Randomized Design ◽  
Herbal Plants ◽  
Medicinal Properties ◽  
Completely Randomized Design

Traditional medicine in Indonesia has been known by the public before formal health services using modern medicine. Indonesia has many type of herbal plants which have medicinal properties including dadap (Erythrina orientalis). This study aims to utilized dadap herbal liniment by modifying heating in Vigin Cocanut Oil. The study conducted in the laboratory of Agricultural Product Processing using a Factorial Completely Randomized Design (CRD). The first factor is the addition of 250 ml (M1), 375 ml (m2), and 400 ml (M3) Virgin Cocanut Oil treatment. The second factor is the heating tim of 5 minutes (L1), 10 minutes (L2), and 15 minutes (L3). Observation variable consisted of yield, Specific gravity, and organoleptic test of aroma and colored. The result showed an average yield of 87.70-91.88%. The highest yield was found in the treatment of adding 400 ml Virgin Cocanut Oil and 15 minutes of heating time. The highest type of weight was found in the treatment of addition of 325 ml Virgin Cocanut Oil and 5 minutes heating time. Based on the organoleptic scent test, the everage penalist gives a like answer. Organoleptic colors of reudeuep herbal products is according to SNI number 06-23-2006.

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

PEMANFAATAN KARBON AKTIF UNTUK MENGURANGI CEMARAN FORMALIN PADA IKAN ASIN JAMBAL ROTI

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Erma Ayu Nurcahyani ◽  
Merkuria Karyantina ◽  
Nanik Suhartatik
Keyword(s):  
Active Carbon ◽  
Food Preservation ◽  
Hazardous Substances ◽  
Salted Fish ◽  
Hazardous Chemical ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Safe Food ◽  
Chemical Material

Ikan asin adalah metode untuk pengawetan makanan menggunakan kombinasi penggaraman dan pengeringan matahari. Di kalangan masyarakat, pembuatan ikan asin banyak menggunakan bahan kimia berbahaya seperti formalin. Penambahan bahan berbahaya mempengaruhi kualitas terutama keamanan. Makanan yang aman didefinisikan sebagai makanan yang terbebas dari cemaran biologi, kimia, mikrobiologi, yang dapat mempengaruhi kesehatan. Karbon aktif diduga bersifat polar yang mampu mengadsorpsi formalin. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian karbon aktif dalam mengurangi cemaran formalin pada “jambal roti”. Rancangan percobaan yang digunakan untuk percobaan yaitu Rancangan Acak Lengkap (RAL) 2 faktorial, dengan faktor pertama yaitu konsentrasi karbon aktif 0, 3, dan 6% serta perlakuan kedua yaitu lama perebusan selama 5, 10, dan 15 menit. Penelitian ini dimulai dari pembuatan “jambal roti” dengan penambahan formalin dan perebusan dengan karbon aktif kemudian dianalisis uji kadar formalin, NaCl, protein, dan air. Hasil penelitian menunjukkan bahwa konsentrasi karbon aktif dan lama perebusan memberikan pengaruh yang signifikan pada kualitas jambal roti. Semakin tinggi konsentrasi karbon aktif dan lama perebusan maka semakin berkurangnya kadar formalin pada jambal roti. Hasil terbaik penelitian ini adalah karbon aktif 6% dan lama perebusan 15 menit. Menghasilkan formalin 3.21 ppm, NaCl 9.40%, protein 42.00%, dan air 30.02%. Kata kunci: Karbon Aktif, Formalin, Jambal Roti, Lama Perebusan. ABSTRACT                 Salted fish was a method for food preservation using combination of salting and sun drying. Among the people, the manufacture of salted fish use hazardous chemical material such as formaldehyde. The addition of hazardous substances affects the quality especially the safety. Safe food define as food that free from biological, chemical, microbiological contaminants that can affect health. Active carbon suspected to be polar which able to adsorb formaldehyde. The purpose of this research was to determine the influence of active carbon in reducing formaldehyde in salted fish “jambal roti”. The research used completely randomized design (CRD) with 2 factors, the first factor was the concentration of active carbon 0, 3, and 6% and the second was the boiling time (for 5, 10, and 15 min). This research was started from making “jambal roti” with the addition of formaldehyde and boiling with active carbon then analyzed for formaldehyde content, NaCl, protein, and moisture. The result showed that the concentration of active carbon and boiling time had a significant effect in quality salted fish “jambal roti”. The higher the concentration of active carbon and boiling time the more formaldehyde in “jambal roti” were removed. The best results of the research was 6% active carbon and 15 min of boiling time. Resulting 3.21 ppm of formaldehyde, 9.40% of NaCl, 42.00% of protein, and 30.02% of moisture. Keywords: Active Carbon, Formaldehyde, Jambal Roti, Boiling Time

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

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