scholarly journals PENGARUH PENAMBAHAN ASAM ASETAT TERHADAP SIFAT FUNGSIONAL ALBUMEN TELUR ITIK

2020 ◽  
Vol 1 (1) ◽  
pp. 25
Author(s):  
Imam Thohari ◽  
Firman Jaya ◽  
Nadya Arera Ritma Ajeng
Keyword(s):  
Acetic Acid ◽  
Functional Properties ◽  
Storage Time ◽  
Block Design ◽  
Egg White ◽  
Time Data ◽  
Coagulation Time ◽  
Foaming Ability ◽  
Randomized Block Design ◽  
Range Test

The purpose of this researche was to determine the interactions of storage time and addition of acetic acid towards functional properties that were foaming ability, foaming stability, overrun, and coagulation time the egg white from duck eggs. The materials were 192 duck eggs. The method was laboratory experiment with randomized block design, two treatment factors. The first factor was storage time (T) there were 0, 7, 14, and 21 days. The second factors were addition acetic acid (P) there were 0%, 2%, 4%, and 6%, each treatment was repeated three times. The Variables foaming ability, foaming stability, overrun, and coagulation time. Data was analyzed by ANOVA and Duncan’s Multiple Range Test. The interaction storage time and acetic acid gave high significantly effect (P<0,01) on pH, foaming stability and coagulation time with the best values 87,806% (T21P4%) on foaming stability, and 52,33 second (T21P2%) on coagulation time. The interaction storage time and acetic acid on foaming ability gave significantly effect (P<0,05) with the best values 423,84% (T0P4%) and 427,59% (T21P4%) but didn’t gave significantly effect (P<0,05) on overrun. The conclusion of this researched was acetic acid could be increase functional properties the white egg from duck eggs which storage time 0, 7, 14, and 21 days.

scholarly journals Growth Response of Mucuna Cuttings to Concentration and Duration of Soaking Shallot Extract

2021 ◽  
Vol 4 (2) ◽  
pp. 122-129
Author(s):  
Enda Sabda Gentri Sembiring ◽  
Julaili Irni ◽  
Rama Riana Sitinjak ◽  
Bayu Pratomo
Keyword(s):  
Growth Response ◽  
Block Design ◽  
Duncan Multiple Range Test ◽  
Soaking Time ◽  
Extract Concentration ◽  
Survival Percentage ◽  
Randomized Block Design ◽  
Two Factors ◽  
Number Of Leaves ◽  
Range Test

Introduction: This study aims to determine the growth response of Mucuna bracteata cuttings to the concentration and duration of soaking shallot extract. Materials and Methods: This study used a factorial Randomized Block Design (RBD) with two factors, namely: shallot extract concentration (P) consists of 4 levels, include P0= untreated, P1= 10 ml, P2= 20 ml, P3= 30 ml, meanwhile the soaking time (Q) consists of 4 levels, such as Q0= momentarily dipping, Q1= 15 minutes, Q2= 30 minutes, Q3= 45 minutes. The data was processed by ANOVA and if significant, then further tested with Duncan Multiple Range Test (DMRT) at the rate of 5%. Results: The concentration of shallot extract, soaking time and their interaction had a very significant effect on the survival percentage of Mucuna bracteata D.C. cuttings. The highest survival percentage of cuttings of Mucuna bracteata on the effect of shallot extract concentration and soaking time was obtained in the P0Q0, P0Q1, and P3Q2 treatments after the lid was opened at 4 weeks after planting. In the number of leaves also had significant effect in the interaction of two factors

scholarly journals PENGARUH KONSENTRASI PUPUK ORGANIK CAIR SERTA VARIETAS DAN GALUR TERHADAP PERTUMBUHAN DAN PRODUKSI BENIH TANAMAN KACANG PANJANG (Vigna sinensis (L.) Savi ex Hassk.)

2021 ◽  
Vol 46 (3) ◽  
pp. 278
Author(s):  
Arnandha Desya Refaldi ◽  
Prasodjo Soedomo ◽  
Muharam Muharam ◽  
Yayu Sri Rahayu
Keyword(s):  
Seed Weight ◽  
Block Design ◽  
Organic Fertilizer ◽  
Agricultural Technology ◽  
Vegetable Crops ◽  
Duncan Multiple Range Test ◽  
Randomized Block Design ◽  
Main Plot ◽  
Range Test ◽  
Plot Design

Long bean production in Indonesia continues to decline every year, this is due to land conversion and the lack of application of agricultural technology. One of the efforts to increase long bean production is by multiplying quality seeds using organic materials as nutrients needed by plants. This study aims to determine the response of the growth and production of long bean seeds to the interaction of strains, varieties with a concentration of liquid organic fertilizer. The research was conducted at the Vegetable Crops Research Institute, Lembang, West Bandung Regency from July 2020 to January 2021. The research method used was an experimental method with a Randomized Block Design (RBD) with a split-plot design consisting of 2 factors: the first factor (main plot) (A) was the variety and strain with 2 levels, a1 (Tavi canton variety) and a2 (pras-1 strain).The second factor (subplot) (B) is concentration of biopras-1 with 5 levels, b1 (0 cc/l-1 water), b2 (1 cc/l-1 water), b3 (2 cc/l-1 water), b4 (3 cc/l-1 water) and b5 (4 cc/l-1 water). The effect of the treatment was analyzed by means of variance and if the f test at 5% level was significantly different, then to find out the best treatment was continued with the DMRT (Duncan Multiple Range Test) at the 5% level. The results showed that there was an interaction between varieties, lines with various concentrations of biopras-1 liquid organic fertilizer on dry seed weight per plant, dry seed weight per plot, and 1000 seeds weight. Treatment of pras-1 lines with the concentration of liquid organic fertilizer biopras-1 4 cc / l of water was able to give the best results on dry seed weight per plant (35.31 gr), dry seed weight per plot (1.298.20 gr or 2.16 Ton/ha-1) and the weight of 1000 seeds (153.10 gr).

scholarly journals Kecernaan Nutrien pada Babi Lokal Periode Pertumbuhan yang Diberi Ransum Mengandung Biji Asam Biokonversi Spontan (NUTRIENTS DIGESTIBILITY IN GROWING LOCAL PIG FED WITH DIET COMPOSED OF SPONTENOUS BIOCONVERTED-TAMARIND SEED)

2018 ◽  
Vol 18 (4) ◽  
pp. 610
Author(s):  
Redempta Wea ◽  
I Gusti Komang Oka Wirawan ◽  
Bernadete Barek Koten
Keyword(s):  
Body Weight ◽  
Crude Protein ◽  
Dry Matter ◽  
Animal Feed ◽  
Block Design ◽  
Nutrient Digestibility ◽  
Tamarind Seed ◽  
Randomized Block Design ◽  
Range Test ◽  
Nutrients Digestibility

A research aimed to evaluate nutrients digestibility in growing local male pig fed spontaneous bioconverted-tamarind seed has been done in animal feed technology laboratory of Kupang State Agricultural Polytechnic.The research used 25 local male grower pigs with body weight around 3-6 kg. The study used a randomized block design with five treatments, i.e. R0 = ration using tamarind seeds without bioconversion, R1 = ration using spontaneous bioconversion tamarinds for 24 hours, R2 = rations using spontaneous bioconversion tamarinds for 48 hours, R3 = rations using bioconversion tamarinds spontaneous for 72 hours, and R4 = rations using spontaneous bioconversion tamarinds for 96 hours. Each treatment was repeated five times in which each of them used five pigs. Parameters observed were nutrient digestibility (dry matter, crude protein, crude fat, crude fiber, and ash). The data were analyzed by using variance and continued by Duncan’s multiple range test to determine the differences between treatments. The results showed that the time of spontaneous bioconversion of tamarind seeds increased the digestibility of tamarind seed nutrients and it was concluded that the best time of spontaneous bioconversion was for 72 hours.

Pemanfaatan Hasil Samping Fermentasi Belimbing Wuluh (Asam Sunti) dalam Pengolahan Ikan

2018 ◽  
Vol 3 (2) ◽  
pp. 351-356
Author(s):  
Weny Weny ◽  
Rasdiansyah Rasdiansyah ◽  
Novia Mehra Erfiza
Keyword(s):  
Soluble Protein ◽  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Block Design ◽  
Total Acid ◽  
Soaking Time ◽  
Ph Values ◽  
Randomized Block Design ◽  
And Storage

Abstrak. Sampai saat ini belum ada penelitian lebih lanjut mengenai pemanfaatan hasil samping dari produk asam sunti. Tujuan penelitian ini untuk melihat pengaruh perendaman ikan di dalam air asam sunti dan penyimpanannya pada suhu ruang terhadap karakteristik ikan. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan 2 faktor yaitu faktor waktu perendaman (W), yang terdiri dari 3 taraf (W1 : 30 detik, W2 : 5 menit, W3 : 10 menit) dan lama penyimpanan (S), yang terdiri dari 2 taraf (S1 : 0 jam, S2 : 2 jam). Hasil penelitian menunjukkan bahwa karakteristik air asam sunti pada uji pH memiliki rataan yaitu 1,27, total asam 49% dan total bakteri asam laktat  5,1×104 CFU/gram. Nilai pH ikan setelah direndam air asam sunti 5,22-5,65 dengan rataan 5,43 dan nilai protein terlarut berkisar antara 18,42-18,74% dengan rataan 18,74%.Dari penelitian didapatkan bahwa waktu perendaman (W) berpengaruh nyata (P≤0,05) terhadap nilai protein terlarut dari ikan namun berpengaruh tidak nyata (P0,05) terhadap nilai pH ikan, uji deskriptif aroma dan tekstur ikan. Lama penyimpanan (S) berpengaruh sangat nyata (P≤0,01) terhadap nilai pH ikan setelah perendaman namun berpengaruh tidak nyata (P0,05) terhadap uji deskriptif aroma dan tekstur ikan. Interaksi waktu perendaman dengan lama penyimpanan berpengaruh nyata (P≤0,05) terhadap nilai pH ikan namun berpengaruh tidak nyata terhadap uji deskriptif aroma dan tekstur ikan.Waktu perendaman ikan di dalam air asam sunti selama 10 menit dapat menghambat kenaikan pH ikan selama penyimpanan sampai 2 jam. Semakin lama perendaman ikan di dalam air asam sunti maka semakin tinggi protein terlarut dari ikan.  Abstrack. Therefore, this study was conducted to see the effect of soaking the fish in asam sunti water and its storage at room temperature on the characteristics of the fish. This study uses a randomized block design factorial with 2 factors: soaking time (W), consisting of 3 levels (W1: 30 seconds, W2: 5 minutes, W3: 10 minutes) and storage time (S), consisting of 2 levels ( S1: 0 hours, S2: 2 hours). The results showed pHof asam sunti water is 1.27,  total acid is 49% and lactic acid bacteria has  of  5.1 × 104 CFU / gram and the soaked fish has pH values ranged from 5.22 to 5.65 with the average of 5.43 and soluble protein values ranged from 18.42 to 18.74% with the average 18.74%.The results indicated that the soaking time (W) has effect significantly to the value of soluble protein (P≤0,05) of fish but iteffect not significantly (P 0.05) on pH value of fish, descriptive test the of aroma and texture of the fish. Storage time (S) effect significantly (P≤0,01) to pH value of fish after soaking but it effectnot significantly (P 0.05) to the descriptive test of  aroma and texture of the fish. Interaction withsoaking time and storage (WxS) effect significantly (P≤0,05) to pH value of fish but it effect to not significantly the descriptive test of aroma and texture of the fish.Soaking time the fish in water for 10 minutes sunti can inhibit increasing in the pH of the fish during storage up to 2 hours. The longer soaking time of the fish in the asam sunti water, the higher sunti acid soluble proteins from value.

scholarly journals Optimasi Waktu Inkubasi Lactobacillus rhamnosus SKG 34 Dalam Produksi Enzim Penggumpal Susu

2020 ◽  
Vol 9 (2) ◽  
pp. 108
Author(s):  
Wulandari Setiadarma ◽  
Dewa Gede Mayun Permana ◽  
Komang Ayu Nocianitri
Keyword(s):  
Incubation Time ◽  
Protease Activity ◽  
Block Design ◽  
Lactobacillus Rhamnosus ◽  
Duncan Multiple Range Test ◽  
Milk Clotting ◽  
Randomized Block Design ◽  
Milk Clotting Enzyme ◽  
Specific Protease ◽  
Range Test

This study aims to determine the effect of incubation time on milk clotting enzyme (MCE) activity produced by L. rhamnosus SKG 34 and determine the optimum incubation time to produce the highest its activity. This study used a randomized block design (RBD) with incubation time as a treatment consisting of 8 levels, that were 6 hours, 12 hours, 18 hours, 24 hours, 30 hours, 36 hours, 42 hours, and 48 hours. Data were analyzed with Variance Analysis (ANOVA) than followed by Duncan Multiple Range Test (DMRT). The analyzed were repeated 3 times resulting in 24 experimental units. The results showed that the incubation time significantly affected protease activity, MCE activity, specific protease activity and ratio of MCE to protease but did not affect the total LAB. The optimum incubation time of L. rhamnosus SKG 34 is 12 hours with total LAB 1.83 x 109 CFU/ml and protease activity 180.67 U/ml, MCE activity 595.06 SU, protease spesific activity 73.149 U/mg and ratio of MCE to protease 3.29 SU/U. Keywords : incubation time, Enzyme protease, Lactobacillus rhamnosus SKG 34, Milk clotting enzyme.

scholarly journals PENGARUH HERBISIDA BERBAHAN AKTIF PARAQUAT TERHADAP PERSENTASE KEMATIAN GULMA DAN JUMLAH MIKROORGANISME TANAH

2020 ◽  
Vol 4 (2) ◽  
pp. 99-108
Author(s):  
Sakiah Sakiah ◽  
Guntoro Guntoro ◽  
Adri Moses Manullang
Keyword(s):  
Soil Microorganisms ◽  
Block Design ◽  
Mimosa Pudica ◽  
Duncan Multiple Range Test ◽  
Ageratum Conyzoides ◽  
Randomized Block Design ◽  
Range Test

Paraquat is an active herbicide used to control weeds chemically. This research aim is to determine the effect of herbicide applications with active paraquat matters on the percentage of weed mortality and the number of soil microorganisms. This research used a non-factorial randomized block design with five levels of treatment, that is P0: control; P1: 5 ml of paraquat in 1 litre of water, frequency of application is once a week; P2: 10 ml of paraquat in 1 litre of water, frequency of application is once a week; P3: 10 ml of paraquat in 1 litre of water, frequency of application is once in two weeks; and P4: 5 ml of paraquat in 1 litre of water, frequency of application is once in two weeks. The results of the observations were compiled in a Variety Checklist and continued with the Duncan Multiple Range Test. The results showed that the dominant weeds in the research plot were Ageratum conyzoides, Mimosa pudica, and Paspalum commersonii.The application of 5 ml/l paraquat herbicide, the frequency of application once a week was effective in reducing weed mortality. However, the use of paraquat did not significantly affect the number of soil microorganisms

scholarly journals Pengaruh Herbisida Metil Metsulfuron dan Kombinasinya pada Pengendalian Gulma Tanaman Tebu (Saccharum officinarum L.)

2021 ◽  
Vol 11 (2) ◽  
pp. 45
Author(s):  
Muhammad Aziz Setiawan ◽  
Sismita Sari ◽  
Mirodi Syofian
Keyword(s):  
Acetic Acid ◽  
Weed Control ◽  
Block Design ◽  
Residual Effect ◽  
Dry Weight ◽  
Saccharum Officinarum ◽  
Cyperus Rotundus ◽  
Cultivated Plants ◽  
Randomized Block Design ◽  
Community Coefficient

Weed control must use the right dose of herbicide so as not to leave a residual effect on cultivated plants and soil. This study ains to obtain the most appropriate dose of herbicide. Herbicide used in this study were methyl methulfuron and acetic acid combined. This study used a randomized block design (RCBD) witch 2 factors, factor A was asetic acid and factor B was methyl methulfuron and there were 12 treatment combinations with 3 replications. This research was conducted in the practicum of the Departement of Plantation Plant Cultivation, Lampung State Polytechnic. The total research plot was 36 experimentals units. The dosage levels levels of methyl methulfuron tested in this study were: 0%, 55%, 75%, and 105%. While the dose of acetic acid is: 0%, 50%, and 70%. Observations made in this study were weed vegetation analysis, weed cover percent, weed dry weight, Summed Dominance Ratio (SDR), and Community Coefficient Value (C). SDR values indicate that Panicum dicotomyflorum weed, Ricardia brasiliensis, Euphorbia heterophyla, and Cyperus rotundus are the dominant weeds. The results of this study indicate that there is no effect on the dose of methyl methulfuron herbicide, acetic acid, and interactions on methyl methulfuron herbicide and acetic acid on weed control in sugarcane fields (Saccharum officinarum L.).

scholarly journals MEDIA ROOT TRAINER MENGANDUNG COCOPEAT DAN GAMBUT MENDUKUNG PERTUMBUHAN DAN KUALITAS AKAR BATANG BAWAH KARET / Root Trainer Media Containing Cocopeat and Peat to Support Growth and Quality of Rubber Rootstock Roots

2020 ◽  
Vol 26 (1) ◽  
pp. 23
Author(s):  
Nur Eko Prasetyo ◽  
Budi Setyawan ◽  
Samijan Samijan ◽  
Nofitri Dewi Rinojati ◽  
Sumarmadji Sumarmadji
Keyword(s):  
Plant Growth ◽  
Block Design ◽  
Chemical Properties ◽  
Dry Weight ◽  
Organic Content ◽  
Exchange Capacity ◽  
Duncan Multiple Range Test ◽  
Randomized Block Design ◽  
Physical And Chemical ◽  
Range Test

<p>The physical and chemical properties of the growing medium for <em>root trainer</em> of rubber are critical to support plant growth. This study aimed to obtain the best medium for growing rootstock rubber seedlings in the <em>root trainer</em>.  Rubber clone PR 300 seeds were germinated for 21 days, then raised in <em>root trainer</em> pots for five months. The treatments evaluated were a mixture of <em>cocopeat</em>, Rawapening peat, and manure at different ratios.  The experiment was designed in a Randomized Block Design, three replications, 30 plants per replicate, totaling 720 plants. The observed variables were N, P, K, Mg, C-organic content, pH, and cation exchange capacity of <em>cocopeat</em>, peat, and manure, as well as plant growth (height, stem diameter, wet weight, and dry weight). ANOVA used for analyzing data, followed with the <em>Duncan Multiple Range Test</em> at 5% level. The results showed that there were three best <em>root trainer</em> media for PR 300 rubber rootstock seedlings were a mixture of <em>cocopeat</em> + peat (1:1), <em>cocopeat</em> + peat + manure (1:2:1), and <em>cocopeat</em> + peat + manure (2:1:1). The growth and compactness of the roots are outstanding, so the seedlings are easily removed from the <em>root </em><em>trainer</em> pots without significant damage. Based on the initiation and cost, the best <em>root trainer</em> medium is a mixture of <em>cocopeat</em> + peat + manure (1: 2:1). It is necessary to study the use of other types of peat soils apart from Rawapening. Also, it needs to be observed further plant growth after inoculation with the stem and after planting in the field.</p><p><strong>Keywords </strong>: Planting medium, Rawapening peat, rubber clone PR 300.<em></em></p><p><em><br /></em></p><p><strong>Abstrak<br /></strong></p><p>Sifat fisik dan kimia media tanam di dalam wadah <em>root trainer</em> bibit karet sangat penting untuk mendukung pertumbuhan tanaman. Penelitian ini bertujuan mendapatkan media terbaik untuk pertumbuhan bibit batang bawah karet di dalam <em>root trainer</em>.  Benih klon karet PR 300 dikecambahkan selama 21 hari pada bedeng pengecambahan kemudian dipindah-tanam dan dibesarkan selama 5 bulan dalam pot <em>root trainer</em>. Perlakuannya yaitu campuran <em>cocopeat</em>, gambut Rawapening, dan pupuk kandang (pukan) pada berbagai ratio, dan kontrol. Penelitian dirancang secara Acak Kelompok, tiga ulangan, masing-masing 30 tanaman, sehingga totalnya 720 tanaman. Variabel yang diamati yaitu kandungan N, P, K, Mg, C-organik, pH, dan kapasitas tukar kation dari <em>cocopeat</em>, gambut, dan pupuk kandang, serta pertumbuhan tanaman (tinggi, diameter batang, bobot segar, dan bobot kering). Data dianalisis dengan ANOVA, kemudian <em>Duncan Multiple Range Test</em> pada taraf 5%. Hasil penelitian menunjukkan bahwa ada tiga macam media <em>root trainer</em> terbaik untuk bibit batang bawah karet klon PR 300 yaitu campuran <em>cocopeat </em>+ gambut (1:1), <em>cocopeat </em>+ gambut + pukan (1:2:1), dan <em>cocopeat </em>+ gambut + pukan (2:1:1). Pertumbuhan dan kekompakan akar sangat baik sehingga bibit mudah dilepas dari <em>root tainer</em> tanpa kerusakan berarti. Berdasarkan kepraktisan dan biaya maka media <em>root trainer</em> terbaik adalah campuran media <em>cocopeat </em>+ gambut + pukan (1:2:1). Perlu dilakukan kajian mengenai pemanfaatan tanah gambut jenis lainnya selain dari Rawapening. Selain itu, juga perlu diamati lebih lanjut pertumbuhan tanaman setelah diokulasi dengan batang atas maupun setelah ditanam di lapangan.</p><p><strong>Kata kunci </strong>: Gambut Rawapening, klon karet PR 300, media tanam.</p>

scholarly journals Tingkat Penerimaan panelis Terhadap Yoghurt Dengan Perlakuan Lama Fermentasi, Jenis susu dan Lama penyimpanan yang Berbeda

2019 ◽  
Vol 4 (3) ◽  
pp. 65-74
Author(s):  
Tursina Tursina ◽  
Irfan Irfan ◽  
Sri Haryani
Keyword(s):  
Nutritional Value ◽  
Storage Time ◽  
Lactose Intolerance ◽  
Block Design ◽  
Storage Period ◽  
Cow Milk ◽  
Fermentation Time ◽  
The Third ◽  
Randomized Block Design ◽  
Good For

Abstrak: Susu didefinisikan sebagai salah satu bahan pangan bernutrisi tinggi yang baik berperan sebagai asupan penting untuk, pertumbuhan kesehatan dan kecerdasan. Walaupun susu memiliki nilai gizi yang sangat baik namun untuk sebagian orang konsumsi dapat menimbulkan masalah berupa terjadinya lactose intolerance yaitu ketidakmampuan tubuh untuk mencerna laktosa yang terdapat didalam susu. Hal ini dapat diatasi dengan mengubah laktosa menjadi glukosa dan galaktosa dengan cara fermentasi. Salah satu produk fermentasi berbasis susu adalah yoghurt. Penelitian ini bertujuan untuk mempelajari pengaruh  lama fermentasi dan jenis susu yang digunakan dalam pembuatan yoghurt terhadap sensori yoghurt selama masa penyimpanan. Penelitian ini dilakukan menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 3 faktor, faktor pertama yaitu lama fermentasi (F) yang terdiri dari 2 taraf, yaitu: F1 = 10 jam, F2 = 16 jam. Faktor kedua yaitu jenis susu yang digunakan yang terdiri dari 2 taraf, yaitu: S1 = susu sapi dan S2 = susu kambing. Faktor ketiga yaitu lama penyimpanan yang terdiri dari 3 taraf, yaitu: P1 = 0 minggu, P2 = 2 minggu, P3 = 4 minggu. Analisis yang dilakukan adalah uji organoleptik secara hedonik meliputi atribut warna, aroma, rasa dan tekstur. Hasil uji organoleptik (hedonik) menunjukkan bahwa secara umum panelis lebih menyukai yoghurt perlakuan jenis susu sapi dengan fermentasi 10 jam dan lama penyimpanan 3 hari (minggu ke-0). Abstract: Milk is determined as one of the high nutritious kind of foods that are good for important consumption, health and intelligence growth. Because milk has a very good nutritional value for most people who can spend problems because of lactose intolerance which is the body's inability to digest lactose in milk.This problem can be overcome by converting lactose to glucose and galactose by fermentation. One of the milk-based fermented products is yogurt. This study aims to investiage the effect of fermentation time and the type of milk used in making yogurt on the sensory yogurt during the storage period. This study was conducted using a Randomized Block Design (RBD) consisting of 3 factors, the first factor was the duration of fermentation (F): F1 = 10 hours, F2 = 16 hours. the second factor was the type of milk used which consists of twolevels, namely: S1 = cow's milk and S2 = goat's milk. The third factor is the storage time which we: P1 = 0 weeks, P2 = 2 weeks, P3 = 4 weeks. the analysis carried out were a hedonic test covering attributes of color, aroma, taste and texture. The organoleptic (hedonic) test result showed that in general all panelists preferred yogurt which was made by cow milk with 10 hours fermentation and 3 days of storage time (week 0).Abstract: Milk is determined as one of the high nutritious kind of foods that are good for important consumption, health and intelligence growth. Because milk has a very good nutritional value for most people who can spend problems because of lactose intolerance which is the body's inability to digest lactose in milk.This problem can be overcome by converting lactose to glucose and galactose by fermentation. One of the milk-based fermented products is yogurt. This study aims to investiage the effect of fermentation time and the type of milk used in making yogurt on the sensory yogurt during the storage period. This study was conducted using a Randomized Block Design (RBD) consisting of 3 factors, the first factor was the duration of fermentation (F): F1 = 10 hours, F2 = 16 hours. The second factor was the type of milk used which consists of two levels, namely: S1 = cow's milk and S2 = goat's milk. The third factor is the storage time which we: P1 = 0 weeks, P2 = 2 weeks, P3 = 4 weeks. The analysis carried out were a hedonic test covering attributes of color, aroma, taste and texture. The organoleptic (hedonic) test results showed that in general all panelists preferred yogurt which was made by cow milk with 10 hours fermentation and 3 days of storage time (week 0).

scholarly journals The Effect Cuttings Part and Planting Media Composition to The Growth Seeds Dragon Fruit (Hylocereus costaricensis (Web) Britton & Rose)

1970 ◽  
Vol 6 (2) ◽  
pp. 294-299
Author(s):  
Adli Rifqi Alka Siregar ◽  
Lisa Mawarni ◽  
Chairani Hanum
Keyword(s):  
Block Design ◽  
Stem Cuttings ◽  
Media Composition ◽  
Palm Fruit ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Two Factors ◽  
Planting Materials ◽  
North Sumatra ◽  
Range Test

The factors affect the success of cuttings is composition of planting media and position of planting materials. The experiment aims to determine response growth dragon fruit seeds on various composition of planting media. It was conducted in the field of research Agriculture Faculty, North Sumatra University, Medan with the height about 32 meters above sea level on April to August 2016. The design used factorial randomized block design with two factors and three repetitions. The first factor is part of the stem cuttings with three variety i.e. bottom stem, center stem, top stem and the second factor is planting media with four variety i.e. sand 100%, sand 50% + sludge 50%, sand 50% + empty palm fruit bunches (EPFB) 50%, sand 50% + sludge 25% + EPFB 25%. Data were analyzed using analysis of variance followed by Duncan’s multiple range test (DMRT). The results showed that part of the stem cuttings hasn’t effect to all observation parameters.The best planting media composition is present in the treatment sand 50% + sludge 25% + EPFB 25%. Interaction about both of factors hasn’t effect to all observation parameters.

Sign in / Sign up

Export Citation Format

Share Document