scholarly journals Effects of pre-sowing treatments on germination of Jatropha curcas L. seeds

2020 ◽  
Vol 7 (3) ◽  
pp. 645-649
Author(s):  
Onyekachi Chukwu ◽  
◽  
Ayobami A. Adeagbo ◽  
Chisom L. Umeh ◽  
Blessing C. Ojomah ◽  
...  
Keyword(s):  
Jatropha Curcas ◽  
Room Temperature ◽  
Cow Dung ◽  
River Bank ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Level Of Significance ◽  
Range Test ◽  
Successful Production

Successful production of healthy seedlings in a forest nursery can be ensured through seed treatment to enhance germination. This study assessed the effects of pre-sowing treatments on the germination of Jatropha curcas; to provide the best treatment for enhancing seedling production. The experiment was laid in a completely randomized design with four treatments: (i) control (T1), (ii) soaking in; water at room temperature at room temperature for 16 hours (iii) cow-dung slurry for 16 hours (iv) 98% concentrated sulphuric acid for 5 minutes Each treatment received 10 seeds and was replicated 5 times giving a total of 200 seeds sown in sterilized river bank sand. Germinated seeds were counted, converted to percentages and arsine values. The data were further subjected to analysis of variance and significant means were separated using Duncan multiple range test (DMRT) at 0.05 level of significance. The results showed that seeds with no pre-sowing treatment had the highest mean germination (66%), DMRT revealed that significant difference (P<0.05) existed between seeds with no pre-sowing treatment and other treatments. The study concluded that viable Jatropha curcas seeds have no germination problem; the seeds could be germinated without pre-sowing treatment.

scholarly journals Comparative effect of Bambusa vulgaris Schrad. and Gliricidia sepium(Jacq.) charcoal powders on the growth of Parkia biglobosa (Jacq.) Benth seedlings

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
B. L Olajiire-Ajayi
Keyword(s):  
Growth Parameters ◽  
Gliricidia Sepium ◽  
Stem Diameter ◽  
Parkia Biglobosa ◽  
Leaf Production ◽  
Randomized Design ◽  
Significant Difference ◽  
Bambusa Vulgaris ◽  
Level Of Significance ◽  
Range Test

The high cost of purchasing inorganic fertilizer and its impacts on the soil and the environment remains a major concern in environmental management. Consequently, there is the need to explore other ways to enhance soil fertility. The study investigated the effects of Bambusa vulgaris Schrad. and Gliricidia sepium (Jacq) charcoal powders on the growth of Parkia biglobosa (Jacq). Benth seedlings. The experiment was laid out in a Completely Randomized Design (CRD) with 13 treatments and 9 replicates each. Seeds were sowed directly into polyethene pots while the various treatments were added a week after sowing seeds. Watering was done daily while weeding was done periodically. Growth parameters of seedling height (cm), stem diameter (mm) and leaf count were assessed weekly for 16weeks. Data collected was subjected to Analysis of Variance (ANOVA) at 5% level of significance while the means were separated using Duncan Multiple Range Test (DMRT). The result obtained showed that 15g of Gliricidia sepium charcoal powder + 2kg of topsoil) performed best in height and leaf production with values of 15.85cm and 20.58 respectively.5g of Bambusa vulgaris charcoal powder + 2kg of topsoil) performed best with the value of 0.41mm for stem diameter.2kg of topsoil had the least performance for all parameter assessed. The ANOVA result showed that there was significant difference at P>0.5 among the treatments at 5% level of probability in terms of plant height, stem diameter, leaf production. The study concludes that the addition of charcoalas soil additive enhanced growth of Parkia biglobosa seedling at nursery stage.

scholarly journals PENGARUH PENGGUNAAN SARI BUAH PEPAYA MUDA TERHADAP KEEMPUKAN, pH, DAN DAYA IKAT AIR DAGING ITIK PETELUR AFKIR

2021 ◽  
Vol 5 (1) ◽  
pp. 14-21
Author(s):  
Triyono Triyono ◽  
Rr. Riyanti ◽  
Veronica Wanniatie
Keyword(s):  
Ph Value ◽  
Animal Production ◽  
Water Holding Capacity ◽  
Variance Analysis ◽  
Agricultural Technology ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Level Of Significance ◽  
Water Holding

This research was aimed to determine the effect of unripe papaya extract on tenderness, pH value, and water holding capacity (WHC) of laying duck meat. This research was conducted in January 2020 in Laboratory of Animal Production of Animal Husbandary Department and in Laboratory of Agricultural Technology, Faculty of Agriculture, Lampung University. The materials of this research were 20 pieces of laying duck thigh meat. The research used Completely Randomized Design (CRD) with 4 treatments and 5 reaplications, i.e. duck thigh meat marination with 0% of unripe papaya extract (P0), with 10% of unripe papaya extract (P1), with 20% of unripe papaya extract (P2), and with 30% of unripe papaya extract (P3). The observed variables were tenderness, pH value, and WHC of laying duck meat. The obtained data was analyzed by using variance analysis at 5% level of significance, and if the results had significant effect, then were tested further using Least Significant Difference (LSD) test. The result of variance analysis indicated that marination of laying duck meat with different percentage of unripe papaya extract affected on tenderness (P<0,05), but it did not affect on pH value and WHC of laying duck meat. Keywords: Laying duck meat, pH value, Tenderness, Unripe papaya extract, Water Holding Capacity (WHC)

scholarly journals SIFAT PRO-OKSIDAN SARI JERUK NIPIS (Citrus aurentifolia) TERHADAP AKTIFITAS ANTIOKSIDAN TEH HIJAU (Camellia sinensis)

2019 ◽  
Vol 1 (1) ◽  
pp. 19-26
Author(s):  
Sudjatini Sudjatini
Keyword(s):  
Optimum Condition ◽  
Green Tea ◽  
Antioxidative Activity ◽  
Radical Scavenging ◽  
Optimum Temperature ◽  
Randomized Design ◽  
Significant Difference ◽  
Treatment Factor ◽  
Completely Randomized Design ◽  
Range Test

The research was designed to understand the effect of addition of extract citrus on the antioxidative activity of green tea and to determine the optimum temperature  at the process of green tea extraction to get the best antioxidative activity.Two treatment factors were arranged in completely randomized design with three replications. First treatment factor was the temperature extraction of green tea consisted of 30, 60 and 100 oC, whereas the second treatment factor was concentration of extract citrus consisted of 0.0, 0.2, 0.4, 0.6, 0.8 and 1 %. The contents of polyphenol, tannin, total  acids were chemically determined, whereas antioxidative activity was determined by radical scavenging affect (RSA). Data were analyzed using analysis of variance (ANOVA) and Duncan’s Multiple Range Test (DMRT) if there was a significant difference in treatment effects.The research’s results show that there was insignificant interaction between temperature extraction of green tea and concentration of added extract citrus. Eventhough concentration of extract citrus did not significantly affect the contents of polyphenol and tannin but it affected significantly the contents of total acids and antioxidative activity of extract tea. The antioxidative activity at the concentration of extract citrus of 0.2 % was significantly greater than without extract citrus (as check treatment). The following increase in concentration of extract citrus until 1 % did not significantly increase in antioxidative activity. The temperature of tea extraction affected significantly on the contents of  polyphenol, tannin, total acids, and antioxidative activity of extract green tea. The highest values were obtained  at 100 oC and the the lowest at 30 oC. Temperature extraction of green tea of 100 oC and the addition of 0.2 % extract citrus was the optimum condition. At this condition,  the extract green tea contained polyphenol, tannin, total acids, and antioxidative activity as high as  13.77, 12.77, 0.69 and 93.37 %, respectively.

scholarly journals KARAKTERISTIK MUTU SIRUP RUMPUT LAUT (Eucheuma spinosum)

2021 ◽  
Vol 4 (1) ◽  
pp. 1
Author(s):  
La Ode Muhammad Anharullah ◽  
Haslianti Haslianti ◽  
Nur Asyik
Keyword(s):  
Analysis Of Variance ◽  
Confidence Level ◽  
Quality Characteristics ◽  
Ash Content ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Range Test

ABSTRACT         The aim of this study was to determine the quality characteristics of seaweed Syrup (Eucheuma spinosum). This study used a Completely Randomized Design (CRD) consisting of 3 treatments, namely: P1 = 100 gr seaweed: 200 gr sugar: 3.5 L water: CMC 0.3 gr, P2 = 120 gr seaweed: 200 granulated sugar gr: water 3,5 L: CMC 0,3 gr, P3 = Seaweed 140 gr: sugar 200 gr: water 3,5 L: CMC 0,3 gr: with three times replications. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a significant difference (P> 0.05), further tests were carried out with the DMRT (Duncan Multiple Range Test) tests at a 95% confidence level. The results obtained showed that the concentration of seaweed (E. spinosum), water, and taste did not significantly affect the aroma and taste of seaweed syrup. The best treatment was in the treatment of P1 with a scent value of 3.46 with a rather like category, and P1 for a taste of 3.46 with a somewhat like category. The chemical value of seaweed syrup is the value of water content ranging from 38.96% -43.21%, ash content ranges from 0.82-1.34%. Keywords: Syrup, seaweed (Eucheuma spinosum), chemistry and sensoryABSTRAKTujuan penelitian ini adalah untuk mengetahui Karakteristik Mutu Sirup Rumput Laut (Eucheuma spinosum). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu : P1 = Rumput laut 100 gr : gula pasir 200 gr : air 3,5 L : CMC 0,3 gr, P2 = Rumput laut 120 gr : gula pasir 200 gr: air 3,5 L : CMC 0,3 gr, P3 = Rumput laut 140 gr : gula pasir 200 gr : air 3,5 L : CMC 0,3 gr : 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 kepercayaan 95%. Hasil penelitian yang diperoleh menunjukkan bahwa Kosentrasi rumput laut (E. Spinosum), air dan rasa berpengaruh tidak nyata terhadap aroma dan rasa sirup rumput laut. Perlakuan terbaik terdapat pada perlakuan P1 dengan nilai aroma sebesar 3,46 dengan kategori  agak suka, dan P1 rasa 3,46 dengan kategori agak suka. Nilai kimia sirup rumput laut yaitu nilai kadar air berkisar 38,96%-43,21%, kadar abu berkisar 0,82-1,34%.Kata kunci: Sirup, rumput laut (Eucheuma spinosum), kimia dan sensori

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 Pengaruh Pengeringan terhadap Karakteristik Teh Herbal Celup Rimpang Temu Putih (Curcuma zedoaria Rosc.)

2021 ◽  
Vol 10 (2) ◽  
pp. 281
Author(s):  
Risti Komariah ◽  
Luh Putu Trisna Darmayanti ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Room Temperature ◽  
Total Flavonoids ◽  
Total Phenols ◽  
Duncan Multiple Range Test ◽  
Curcuma Zedoaria ◽  
Herbal Tea ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design ◽  
Range Test

Abstract The purpose of this research was to find out the effect of drying on the characteristics of zedoary rhizome herbal tea bag (Curcuma zedoaria Rosc.) and to determine of drying that able to produce zedoary rhizome herbal tea bag with the best characteristics. The Completely Randomized Design (CRD) was used in this research with four drying treatments such as, drying using an oven at 50 oC for 24 hours, drying using sunlight at ± 40 oC for three days, drying using room temperature or dry wind at ± 26 oC for six days, and drying by roasting at ±50 oC for 45 minutes. All of the drying were repeated four times to obtain 16 units of experiment. The analysis of variance (ANOVA) used to get data and if the drying had a significant effect, it was followed by the Duncan Multiple Range Test. The results showed that drying had a significant effect (P <0,01) on total curcuminoids, total phenols, total flavonoids, and sensory analysis of colour (scoring test). Drying using room temperature or dry wind had the best characteristic of zedoary rhizome herbal tea bag with content: total curcuminoid of  29,10 mg CE / g, total phenol of 167,51 mg GAE / g, and total flavonoid of 41,47 mg QE / g. The characteristics of the brewed water of zedoary rhizome herbal tea bag were dark yellow color and liked, the flavour distinctive of herbal tea zedoary rhizome and liked, the taste was bitter and usual, and overall acceptance was usual.

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.

scholarly journals Pengaruh Padat Tebar Ikan Lele Terhadap Laju Pertumbuhan Dan Survival Rate Pada Sistem Akuaponik [ The Effect Of Stocking Density On Survival Rate And Grow Rate Of Aquaponic System]

2019 ◽  
Vol 6 (1) ◽  
pp. 55
Author(s):  
Ongky Wijaya, Boedi Setya Rahardja, Prayogo
Keyword(s):  
Growth Rate ◽  
Survival Rate ◽  
Urban Areas ◽  
Statistical Tests ◽  
Stocking Density ◽  
Recirculating Aquaculture ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Range Test

Abstract Increasing consumption of catfish and dairy products encourage increased domestic production of catfish. During the period of 5 years (2005-2009), catfish production has been increased significantly with an average annual growth reached 32%. In 2008 production reached 114.371 tonnes and in 2009 production increased by almost 75% to about 200 thousand tons. Aquaponic is a bio-integration that links recirculating aquaculture principles to the production of crops / vegetables hydroponically (Diver, 2006). Aquaponic technology has proven to successfully produce an optimal fish on less land and limited water resources, including in urban areas (Ahmad, 2007). This study aims to find out the influences of catfish stocking density difference on the growth rate and survival rate of catfish on aquaponic. The experimental design used was completely randomized design (CRD). Analysis of the data processed using Analysis of Variance (ANOVA) to know whether there is influance the growth rate and survival rate between the treatment given. If there are significantly difference then proceed by Duncan's Multiple Range Test. Based on the research obtained the result that there are significant differences in the survival rate (p> 0.01) and there is a significant difference to the rate of growth (p> 0,01). From the results of statistical tests that have been done show that the highest survival rate is in treatment 4 (87.5333%) and the highest growth rate is in treatment 4 (30.5333%). The lowest Survival found in treatment 1 (53.134%). Lowest growth rate found in treatment 1 (16.6%).

scholarly journals Influence of Pre-sowing Treatments on the Germination of Prosopis africana (Guill. and Perr.) Taub. Seeds

2020 ◽  
pp. 20-25
Author(s):  
Onyekachi Chukwu ◽  
Anselm E. Egwunatum ◽  
Maryprecious A. Udekwe ◽  
Jacinta U. Ezenwenyi
Keyword(s):  
Cold Water ◽  
Hot Water ◽  
Duncan Multiple Range Test ◽  
River Bank ◽  
Anambra State ◽  
Randomized Design ◽  
Prosopis Africana ◽  
Completely Randomized Design ◽  
Range Test ◽  
Bank Sand

Aims: The application of pre-sowing treatment has greatly improved the germination of seeds of tree species used in afforestation programmes all over the world. This study aimed to determine the effect of different pre-sowing treatments on the germination of Prosopis africana seeds. Study Design: The experiment was laid in a completely randomized design. Place and Duration of Study: This study was carried out from 11th November to 30th December 2019atthe Department of Forestry and Wildlife, Faculty of Agriculture, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria. Methodology: Ten seeds each were soaked in ten treatments: tetraoxosulphate (VI) acid (H2SO4) for 10, 20 and 30 minutes; hot water for 6, 12 and 24 hours; and cold water for 3, 5 and 7 days. Ten seeds from each of the treatments were sown in a germination box containing sterilized river bank sand and each replicated five (5) times. Percentage germinations for each treatment were arcsine transformed, subjected to analysis of variance and significant means were separated using Duncan multiple range test at 5% probability level. Results: The results revealed significant differences (p<0.05) in germination. The seeds treated with acid for 30 minutes had the highest mean (51.405) and standard deviation (8.983), seeds soaked in cold water for 3 days and 7 days had no germination. Conclusion: The study concluded that soaking Prosopis africana seeds for 30 minutes in H2SO4 breaks its dormancy, hence, was recommended for improved seed germination.

Effect of planting date and density on calendula and peppermint herbs

2014 ◽  
Vol 1 (1) ◽  
pp. 25-29
Author(s):  
Rahim Mohammadian ◽  
Behnam Tahmasebpour ◽  
Peyvand Samimifar
Keyword(s):  
Mutual Effect ◽  
Dry Weight ◽  
Planting Date ◽  
Mass Reduction ◽  
Flower Number ◽  
Planting Dates ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Total Maximum

A factorial experiment was conducted with a completely randomized design to evaluate the effects of planting date and density on calendula herbs and peppermint. It had 3 replicates and was done in Khosroshahr research farm, Tabriz in 2006. Under studied factors were: 3 planting dates (10 May, 25 May and 10 June) in 4 densities (25, 35, 45, 55) of the plant in square meters. The results of variance a nalysis showed that there was 1% probability significant difference between the effects of planting date and bush density on the leave number, bush height and the bush dry weight. But the mutual effect of the plant date in mentioned traits density was insignificant. Regarding the traits mean comparison, the total maximum dry weight was about the 55 bush density in mm. Also, the bush high density in mm causes the bush growth and its mass reduction. When there is the density grain, the flower number will increase due to bush grain in surface unit. Overall, we can conclude that 10 June planting and 45 bush density in mm is the most suitable items and results in favored production with high essence for these crops.

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