scholarly journals The utilization of flour made of the non-milled rice as analog rice ingredients

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1427-1434
Author(s):  
S. Sukamto ◽  
D.G. Patria
Keyword(s):  
Sweet Potato ◽  
Agricultural Land ◽  
Raw Materials ◽  
Block Design ◽  
Soy Flour ◽  
Sweet Potatoes ◽  
Milled Rice ◽  
Cassava Flour ◽  
Randomized Block Design ◽  
Twin Screw

The continual increment of a population requires sufficient food, while agricultural land for rice cultivation keeps on declining. Therefore, the habit of consuming rice needs to be reduced. This study was aimed to get the best quality analog rice from non-milled rice based on the proportion of raw materials, time, and sensory. This study used the ingredients of cassava flour, sorghum, sweet potatoes, corn + lablab bean, and soybeans. Cooking oil, salt, glycerol monostearate, Na-alginate, and sodium three polyphosphates were used as additional ingredients and mixed in various formulation/ratios. These formula ingredients were extruded using KL Protecal Twin-screw to produce analog rice grains. A randomized block design was used in this study. The randomized block design was repeated three times. In order to determine the best treatment, this study employed the 5% LSD test. The results of this study showed that flour from cassava, sweet potato, sorghum, corn + lablab bean, and soybeans can be formulated as an analog rice ingredient. Cassava flour, sweet potato, sorghum, corn + lablab bean were used as the source of carbohydrates, and the soy flour was used as a source of protein. This study found that the best ratio would be 4.5: 4.5: 1 for cassava flour: 50% corn + 50% lablab bean flour: soy flour. The cooking process required 1.5 mL to 2 mL of water per gram of analog rice, and the cooking time would be 10-15 mins. The sensory values of color, taste, aroma, and texture were on the scale of average like to very like.

scholarly journals REDUCING CHEMICAL FERTILIZER IN SWEET POTATO CULTIVATION BY USING MIXED BIOFERTILIZER

2021 ◽  
Vol 52 (4) ◽  
pp. 1031-1038
Author(s):  
Hindersah & et al.
Keyword(s):  
Sweet Potato ◽  
Block Design ◽  
Chemical Fertilizer ◽  
Nutrient Cycle ◽  
Sweet Potatoes ◽  
Available Nitrogen ◽  
Potato Varieties ◽  
Combined Application ◽  
Randomized Block Design ◽  
Phosphate Solubilizing

Biofertilizer enable to improve nutrient cycle in soil and induce plant growth and production, but sweet potatoes farmers in Indonesia are still use only chemical fertilizer as a source of plant nutrient. The objectives of this experiment were to evaluate the effect of different doses of consortium biofertilizer to reduce chemical fertilizer dose; and maintain yield and sweetness of two sweet potato varieties. The experimental design was completely randomized block design which tested six combinations of different chemical fertilizer and biofertilizer doses. Analysis of variance was performed to determine any significant differences between the means of treatments. The results showed that the response of both sweet potatoes varieties on combined application of chemical and bio fertilizer was differ. All treatments did not change tuber number and weight of sweet potato var. Awachy-1 but increased those of var. Rancing. Application of diazotrophic bacteria (Azotobacter, Azospirillum and Acinetobacter) mixed with phosphate solubilizing microbes (Pseudomonas and Penicillium) with reduced fertilizer doses up to 75% did not alter soil available nitrogen and phosphorous. Despite different fertilizer rates, tubers number of both sweet potato varieties in individual plot was similar. Yield did not change due to reduction of fertilizer dose up to 75% when biofertilizer was applied. However, yield was potentially decreased when chemical fertilizer was only 50%. All fertilizer treatments did not change the sweetness of tuber which indicated by constant brix. Research suggested that biofertilizer might substitute 25% of chemical fertilizer to obtain the same yield and quality of tuber, and maintain the availability soil nitrogen and phosphorous. 

scholarly journals Pengaruh Pengaturan Komposisi Media Tanam Organik Terhadap Pertumbuhan Dan Hasil Tanaman Ubi Jalar ( Ipomoea batatas L.) Dengan Sistem Tabilampot

2020 ◽  
Vol 4 (2) ◽  
pp. 10
Author(s):  
Mohamad Ghufron Mardiyanto ◽  
Siti Muslikah ◽  
N Nurhidayati
Keyword(s):  
Sweet Potato ◽  
Rice Husk ◽  
Agricultural Land ◽  
Block Design ◽  
Growth And Yield ◽  
High Yield ◽  
Cow Manure ◽  
Sweet Potatoes ◽  
Growing Media ◽  
Research Results

Sweet potatoes are an alternative source of carbohydrates that have high nutritional content. Development of sweet potato cultivation methods needs to be done to overcome the decrease of productive agricultural land due to land conversion. This study aimed to test the effect of differences in the composition of the growing media on the growth, yield, and quality of sweet potato. This study was a pot experiment using a Randomized Block Design (RBD) with 7 treatments and 5 replications. The types of treatments tested were P0: 100% soil + inorganic fertilizer; P1: 50% soil + 50% cow manure; P2: soil 50% + vermicompost 50%; P3: soil 50% + biochar rice husk 25%, cow manure 25%, P4: soil 50% + biochar rice husk 25% + vermicompost 25%, P5: soil 50% + cocopeat 25% + cow manure 25%, P6: soil 50% + cocopeat 25% + vermicompost 25%. The research results showed that the composition of the growing medium significantly affected plant growth and yield. The results of the statistical analysis showed that the treatments of P4 and P6 gave the highest growth, while the high yield of fresh weight of tubers per pot were found in the treatments P1, P2, P3, and P4 by 165.59 g, 143.38 g, 171.56 g, and 144.80 g, respectively. The highest number of tubers was found in treatment P6 by 7.66 tubers. The highest yield of dry matter was also found in treatments P1, P2, P3, and P4  by 59.91 g, 51.73 g, 59.02 g, and 48.59 g, respectively. Based on the research results, it can be recommended that the cultivation of sweet potato plants in pots can be carried out using porous growing media in a container that is sufficient and available balanced nutrients for the development of plant tubers.Keywords: Vermicompost, composition of growing media, Sweet Potatoes, Yield, Quality 

scholarly journals PENGARUH PENAMBAHAN TOP SOIL INCEPTISOL DAN KOMPOS PADA TAILING AMALGAMASI TERHADAP PANJANG SULUR, DIAMETER SULUR DAN JUMLAH CABANG TANAMAN UBI JALAR (Ipomoea batatas L.)

2020 ◽  
Vol 8 (1) ◽  
pp. 161-168
Author(s):  
Indra Herliana ◽  
Pujawati Suryatmana ◽  
Reginawanti Hindersah ◽  
Rhazista Noviardi
Keyword(s):  
Organic Matter ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Block Design ◽  
Sweet Potatoes ◽  
Vegetative Phase ◽  
Randomized Block Design ◽  
Top Soil ◽  
Two Factors ◽  
Number Of Branches

Tailings are waste generated from the processing of gold ore. The tailings in Kertajaya Village, Sukabumi are generally dumped into a pond or garden which is then used by the community to grow crops. The characteristics of the tailings, which contain low organic matter, microorganism activity, CEC and essential nutrients, make it necessary to improve their condition. This study aimed to determine the effect of adding top soil and compost to the tailings on the growth of sweet potatoes in the vegetative phase. This experiment used a factorial randomized block design with two factors, namely a top soil-tailing ratio of 3 levels (70: 30% w/w; 50: 50% w/w; and 30: 70% w/w) and a compost dose of 4. level (without compost (control); 10 t ha-1; 20 t ha-1; and 30 t ha-1) with 3 replications. The results showed that the combination of the addition of top soil ratios and the dose of compost to the tailings had no effect on the addition of tendrils length, tendril diameter and number of sweet potato branches during the vegetative phase. The addition of 70% top soil independently on the tailings had an effect on the highest increase in tendril length, tendril diameter and number of branches of sweet potato. Meanwhile, the application of compost dosage of 30 t ha-1 had the highest effect on the number of branches of sweet potato.

scholarly journals Pengaruh Substitusi Ubi Jalar Putih, Kuning dan Ungu Terhadap Karakteristik Fisikokimia dan Organoleptik Donat Isi

2021 ◽  
Vol 4 (2) ◽  
pp. 156-171
Author(s):  
Silfi Ernayanti ◽  
Sukardi Sukardi ◽  
Damat Damat
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Local Food ◽  
Block Design ◽  
Physicochemical Characteristics ◽  
Flavonoid Content ◽  
Sweet Potatoes ◽  
Organoleptic Characteristics ◽  
Randomized Block Design ◽  
Sweet Potato Flour

Abstract. Sweet potato is a local food that is easily found in Indonesia. Sweet potatoes contain vitamins, fiber, antioxidants and are also low in calories. Processing of sweet potato-based food products is also still limited, it is necessary to make an effort to increase the selling value of sweet potato. Making donuts substituted with sweet potatoes is one way to achieve diversification of sweet potato-based local food, in addition to reducing the use of wheat flour. The purpose of this study was to determine the effect of white, yellow and purple sweet potatoes and the effect of sweet potato pasta and flour on the physicochemical and organoleptic characteristics of stuffed donuts. This study used statistical analysis with a factorial randomized block design. Some of the treatments given in this study were types of white, yellow and purple sweet potatoes as well as substitution of 25% sweet potato pasta and 7.5% sweet potato flour. Based on the results of the study, it was known that the treatment of various types of sweet potato pasta and flour had no effect on water content, fat content, protein content, flavonoid content, aroma, texture and taste of stuffed donuts, but the treatment of white, yellow and purple sweet potatoes had an effect on antioxidant activity. and the color of the filling donut. The best treatment based on the physicochemical characteristics of antioxidant activity 74.9% and color organoleptic test 4.36, texture 4.28 and taste 4.52 obtained from yellow sweet potato paste treatment of 25% on donut dough. Keywords: donuts, effect, flour, paste, sweet potatoes.   Abstrak. Ubi jalar merupakan pangan lokal yang mudah ditemukan di Indonesia. Ubi jalar mengandung vitamin, serat, antioksidan dan juga rendah kalori. Pengolahan produk pangan berbasis ubi jalar juga masih terbatas, maka perlu dilakukan suatu upaya untuk menambah nilai jual dari ubi jalar. Pembuatan donat yang disubstitusi dengan ubi jalar merupakan salah satu cara mewujudkan diversifikasi pangan lokal berbasis ubi jalar, selain itu juga untuk mengurangi penggunaan tepung terigu. Tujuan penelitian ini untuk mengetahui pengaruh ubi jalar putih, kuning dan ungu serta pengaruh ubi jalar pasta dan tepung terhadap karakteristik fisikokimia dan organoleptik donat isi. Penelitian ini menggunakan analisis statistik dengan metode rancangan acak kelompok (RAK) faktorial. Beberapa perlakuan yang diberikan pada penelitian ini adalah jenis ubi jalar putih, kuning dan ungu serta substitusi ubi jalar pasta 25% dan ubi jalar tepung 7,5%. Berdasarkan hasil penelitian diketahui bahwa perlakuan berbagai jenis ubi jalar pasta dan tepung tidak berpengaruh terhadap kadar air, kadar lemak, kadar protein, kadar flavonoid, aroma, tekstur serta rasa donat isi, namun perlakuan jenis ubi jalar putih, kuning dan ungu berpengaruh terhadap aktivitas antioksidan dan warna donat isi. Perlakuan terbaik berdasarkan karakteristik fisikokimia aktivitas antioksidan 74.9% dan uji organoleptik warna 4.36, tekstur 4.28 dan rasa 4.52 diperoleh dari perlakuan pasta ubi jalar kuning sebesar 25% pada adonan donat. Kata kunci: donat, pasta, pengaruh, tepung, ubi jalar

scholarly journals CRESCIMENTO E FITOMASSA DE BATATA-DOCE IRRIGADA COM ÁGUA RESIDUÁRIA TRATADA

Irriga ◽  
2021 ◽  
Vol 1 (1) ◽  
pp. 97-109
Author(s):  
Raucha Carolina de Oliveira ◽  
Patrícia Ferreira da Silva ◽  
Rigoberto Moreira de Matos ◽  
José Dantas Neto ◽  
Luciano Marcelo Fallé Saboya ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Block Design ◽  
Treated Wastewater ◽  
Sweet Potatoes ◽  
Agricultural Engineering ◽  
Randomized Block Design ◽  
Number Of Leaves ◽  
E Mail ◽  
Irrigation Effluent

CRESCIMENTO E FITOMASSA DE BATATA-DOCE IRRIGADA COM ÁGUA RESIDUÁRIA TRATADA     RAUCHA CAROLINA DE OLIVEIRA1; PATRÍCIA FERREIRA DA SILVA2; RIGOBERTO MOREIRA DE MATOS3; JOSÉ DANTAS NETO4; LUCIANO MARCELO FALLÉ SABOYA5 E MARIA SALLYDELÂNDIA SOBRAL DE FARIAS6   1Mestranda em Engenharia Agrícola, Rua Aprígio Veloso, 882 - Universitário, Campina Grande - PB, Brasil, 58428-830, e-mail: [email protected] 2Pós- doutoranda em Engenharia e Gestão dos Recursos Naturais, Rua Aprígio Veloso, 882 - Universitário, Campina Grande - PB, Brasil, 58428-830, e-mail: [email protected] 3Doutor em Engenharia Agrícola, Rua Aprígio Veloso, 882 - Universitário, Campina Grande - PB, Brasil, 58428-830, e-mail: [email protected]  4Professor Doutor, Universidade Federal de Campina Grande, Unidade Acadêmica de Engenharia Agrícola,  Rua Aprígio Veloso, 882 - Universitário, Campina Grande - PB, Brasil, 58428-830, e-mail: [email protected] 5Professor Doutor, Universidade Federal de Campina Grande, Unidade Acadêmica de Engenharia Agrícola,  Rua Aprígio Veloso, 882 - Universitário, Campina Grande - PB, Brasil, 58428-830, e-mail: [email protected] 6Professora Doutora, Universidade Federal de Campina Grande, Unidade Acadêmica de Engenharia Agrícola,  Rua Aprígio Veloso, 882 - Universitário, Campina Grande - PB, Brasil, 58428-830, e-mail: [email protected]     1 RESUMO   A utilização de água residuária tratada na irrigação de culturas agrícolas é apontada como uma alternativa para atenuar o problema da escassez hídrica. Assim, objetivou-se com o presente trabalho avaliar o crescimento e fitomassa de batata-doce irrigada com água residuária tratada. A pesquisa foi desenvolvida em ambiente protegido pertencente à unidade acadêmica de engenharia agrícola da Universidade Federal de Campina Grande, em delineamento de blocos casualizados em arranjo fatorial 3x2, com cinco repetições. Os fatores de variação consistiram em três qualidades de água (T1 = água de cisterna; T2 = água tratada por wetland e T3 = água tratada por UASB+wetland), e duas cultivares de batata-doce (Campina e Granfina). Avaliou-se ao final do ciclo de cultivo o número de folhas (NF), número de ramas (NR), área foliar (AF), diâmetro do caule (DC), fitomassa fresca de folhas (FFF), fitomassa fresca de ramas (FFR), fitomassa seca de folhas (FSF), fitomassa seca de ramas (FSR). Os resultados obtidos demonstram que as variáveis (NF), (NR), (AF), (FFF), (FSF) e (FSR) foram influenciadas de forma significativa pelas cultivares. A água residuária tratada na irrigação de batata-doce pode ser utilizada sem que haja perdas das características de crescimento e fitomassa.   Palavras-Chave: Ipomoea batatas L., reúso, gotejamento, efluente.     OLIVEIRA, R. C.; SILVA, P. F.; MATOS, R. M.; DANTAS NETO, J.; SABOYA; L. M. F.; FARIAS, M. S. S. GROWTH AND PHYTOMASS OF SWEET POTATO IRRIGATED WITH TREATED WASTEWATER   2 ABSTRACT   The use of treated wastewater in the irrigation of agricultural crops is indicated as an alternative to mitigate the problem of water scarcity. Thus, this study aimed to evaluate the growth and phytomass of sweet potatoes irrigated with treated wastewater. The study was conducted in a greenhouse belonging to the academic unit of agricultural engineering at the Federal University of Campina Grande, in a randomized block design and 3x2 factorial scheme, with five replications. The factors consisted of three water qualities (T1 = water from a cistern; T2 = water treated by wetland and T3 = water treated by UASB + wetland), and two sweet potato cultivars (Campina and Granfina). At the end of the cultivation cycle, the number of leaves (NF), number of branches (NR), leaf area (AF), stem diameter (DC), fresh leaf phytomass (FFF), fresh branch phytomass (FFR), dry leaf phytomass (FSF) and dry branch phytomass (FSR) were evaluated. The results obtained show that the variables (NF), (NR), (AF), (FFF), (FSF) and (FSR) were significantly influenced by the cultivars. Wastewater treated for irrigation of sweet potatoes can be used without loss of growth and phytomass characteristics.   Keywords: Ipomoea batatas L., reuse, drip irrigation, effluent.

scholarly journals Pengaruh Lama Fermentasi Alami Pati Sagu terhadap Mutu Sensori Mi Basah dengan Substitusi Tepung Non Terigu (Mocaf, Tepung Ubi Jalar Kuning Terfermentasi, Tepung Kacang Hijau)

2017 ◽  
Vol 2 (4) ◽  
pp. 464-470
Author(s):  
Mulizani Mulizani ◽  
Yanti Meldasari Lubis ◽  
Normalina Arpi
Keyword(s):  
Sweet Potato ◽  
Mung Bean ◽  
Block Design ◽  
Sago Starch ◽  
Potato Flour ◽  
Fermentation Time ◽  
Starch Fermentation ◽  
Bean Flour ◽  
Randomized Block Design ◽  
Sweet Potato Flour

Abstrak. Pemanfaatan pangan lokal sagu dapat mengurangi konsumsi terigu dalam  pembuatan mi. Tujuan penelitian ini untuk mempelajari pembuatan mi basah dari pati sagu terfermentasi dan substitusi tepung (MOCAF, tepung ubi jalar fermentasi, dan tepung kacang hijau).  Penelitian pembuatan mi basah menggunakan  Rancangan Acak Kelompok  (RAK) faktorial dengan 2 faktor. Faktor pertama, lama fermentasi pati sagu yang terdiri atas tiga taraf yaitu FI= 7 hari, F2=14 hari, dan F3= 21 hari. Faktor ke dua adalah substitusi pati dengan tepung (80%:20%), dengan  tiga  taraf yaitu S1=pati sagu fermentasi:MOCAF, S2=pati sagu fermentasi:tepung ubi jalar kuning fermentasi, dan S3=pati sagu fermentasi:tepung kacang hijau. Analisis yang dilakukan adalah  uji organoleptik secara deskriftif  yaitu kelengketan, elastisitas,warna, aroma, dan overall mi basah. Pembuatan mi basah menunjukkan bahwa perlakuan lama fermentasi pati sagu F1(7 hari) menghasilkan  nilai elastisitas mi basah yang lebih tinggi (lebih baik) (P≤0,05), dibandingkan mi basah dari pati sagu F2 (14 hari) dan F3 (21 hari), walaupun kelengketan, dan aroma asam mi basahnya rendah (kurang baik) (P≤0,05).  Produk mi basah terbaik  yaitu mi  yang  terbuat dari pati sagu yang difermentasi 7 hari (F1) dengan substitusi tepung ubi jalar fermentasi, kelengketan 2,05 (lengket), elastisitas 2,43 (tidak elastis), warna 2,30  (tidak cerah) aroma asam 2,80 (tidak asam), rasa asam 2,88 (tidak asam), overall  2,60 (baik).Effectts of  Natural Sago Starch Fermentation  Quality Sensory of  Wet Noodles Made by Substituted no wheat  Flour (Mocaf, Fermented Sweet Potato Flour, Mung Bean)Abstract. Utilization of local food sago can reduce the consumption of wheat in the manufacture of noodles. The purpose of this research was to study making wet noodles of fermented sago starch and the use of flour substitution (mocaf, fermented sweet potato flour, and mung bean flour) in the manufacture of wet noodles. A randomized block design with 2 factors was use in the manufacture of wet noodles. First factor is sago starch fermentation period consist of three levels ie FI = 7 days, F2 = 14 days, and F3 = 21 days. Second factor is the substitution of sago starch with flour (80%: 20%), there are three levels ie S1 = fermented sago starch : mocaf, S2 = fermented sago starch : fermented yellow sweet potato flour, and S3 = fermented sago starch: mung bean flour. Analysis of the sago starch and substituted flour include descriptive organoleptic tests  stickiness, elasticity, color, flavor, and overall of wet noodles. Manufacture of wet noodles showed that sago starch fermentation time F1 resulted in higher (better) (P≤0,05) breaking test and elasticity wet noodles compared to wet noodles from sago starch F2 and F3, although the adhesiveness and the sour aroma of the wet noodles were low (worse) (P≤0,05). descriptive organoleptic values of stickiness 2.05 (sticky), elasticity 2.43 (inelastic), color 2,30 (not bright), sourness aroma 2.80 ( not sour), sourness taste 2.88 (not sour), overalls 2.60 (good). 

scholarly journals Seleção de genótipos de batata-doce quanto à eficiência ao uso do fósforo em solos da região de cerrado

2013 ◽  
Vol 4 (4) ◽  
pp. 356-364
Author(s):  
Luziano Lopes Da Silva ◽  
Márcio Antônio Da Silveira ◽  
Rodrigo Ribeiro Fidelis ◽  
Rodrigo de Castro Tavares ◽  
Valéria Gomes Momenté ◽  
...  
Keyword(s):  
Experimental Design ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Block Design ◽  
Tuberous Root ◽  
Phosphorus Fertilization ◽  
Germplasm Bank ◽  
Randomized Block Design ◽  
The Family ◽  
Selection Of

The sweet potato (Ipomoea batatas (l.) Lam.) Lam) is a plant that produces tuberous root belonging to the family convolvulácea explored in practically all states of Brazil. The objective of this work was to select genotypes of the sweet potato as the efficiency of phosphorus use in cerrado soils with high and low availability of this nutrient. Were evaluated nine genotypes of sweet potato coming from the germplasm bank from the Federal University of the Tocantins, Brazil. The experimental design was in randomized block design with three replications being nine genotypes grown in two environments with low and high phosphorus availability, using doses of phosphorus fertilization from 20 and 120 kg ha-1 P2O5, applied at planting. To select genotypes suitable for environments proposed was used methodology for selection of the efficient use and response to phosphorus fertilization (efficiency and response). Genotype Amanda was classified as efficient and responsive, Barbara, Julia, Marcela and Carolina Vitoria as efficient, but not responsive and Livia, Duda, Ana Clara and Beatriz were classified as non-efficient, responsive but the absorption and utilization of phosphorus.

scholarly journals MENINGKATKAN PERTUMBUHAN DAN HASIL PAKCOY (BRASSICA JUNCEARAPAL.) DENGAN MENGATUR DOSIS NUTRISI AB MIX AGRIFARM DAN UMUR BIBIT SECARA HIDROPONIK SISTEM NFT

GANEC SWARA ◽  
2019 ◽  
Vol 13 (2) ◽  
pp. 212
Author(s):  
I WAYAN SUKASANA ◽  
I NENGAH KARNATA ◽  
BUDI IRAWAN
Keyword(s):  
Combination Treatment ◽  
Agricultural Land ◽  
Block Design ◽  
Growth And Yield ◽  
Vegetable Crops ◽  
Randomized Block Design ◽  
Mustard Plant ◽  
Two Factors ◽  
Soil Media ◽  
Wet Weight

   Pakcoy is a type of mustard plant that is quite popular with the community, it is very suitable to be cultivated considering the need for vegetables is quite large. The community's need for fresh and pesticide-free vegetables is a choice now in line with the community's understanding of a healthy diet. Alternatives to fulfillment are chosen by planting with hydroponic media. Hydroponics is a substitute for soil media that can be used to grow vegetable crops. The presence of hydroponics is expected to be able to overcome the narrowing of agricultural land and reduce the use of pesticides considering that pesticides greatly affect human health and the environment.   This study aims to determine the effect of nutritional doses of AB mix agrifarm and age of seedlings and their interactions on the growth and yield of pakcoy plants, this study is carried out in the experimental garden of the Faculty of Agriculture, Tabanan University which began on 9 December 2018 until 12 January 2019.   The study used a Randomized Block Design (RBD) consisting of two factors. The first factor is the nutritional dose of AB mix agrifarm (N) which consists of three dose levels, namely the dose of 850 ppm, 1050 ppm and 1250 ppm. The second factor is the age of seedlings (U) which consists of two seedling age levels, namely the age of seedlings 1 week and 2 weeks. Each treatment is repeated four times.   The results of the study obtained the interaction of dose agrifarm treatment with seed age showed a very significant effect (p 1 0.01) on all parameters except for the parameters of the number of leaves aged 35 days old which showed no significant effect (p 5 0.05). The economical wet weight of plant-1 and BKO of the highest yield of 1-crop yield is produced in the combination treatment of N3U, which amounted to respectively 244.09 g and 78.10g or increased respectively by 57.78% and 293.85% compared to results the lowest produced by the combination treatment of N1U1 is 154.71g and 19.83g

scholarly journals Efektivitas Kompos Limbah Jagung Menggunakan Dekomposer Bakteri dan Cendawan pada Tanaman Jagung

JURNAL PANGAN ◽  
2018 ◽  
Vol 27 (2) ◽  
pp. 129-140
Author(s):  
Faesal Pate
Keyword(s):  
Organic Matter ◽  
Grain Yield ◽  
Agricultural Land ◽  
Block Design ◽  
Organic Fertilizer ◽  
The Other ◽  
Organic Matter Sources ◽  
Green House ◽  
Randomized Block Design ◽  
K Fertilizer

Utilization of maize waste as the organic matter sources in agricultural land couldn’t be directly applied, caused by late decomposition prosess. An effort to accelerate of maize waste decomposting needed bioactivator. The research was conducted in green house and Bajeng Research Intallation from March to August 2015. The research was arranged in randomized block design using isolate bacteria and fungus just one or theier combining ie: three bacteria  (B7.1,E7.7and E7.11), three fungus (M7, O5, P7), and four bacteria-fungus combining(B7.1+O5, B7.1+M7, E7.7+P7, B7.1+E7.7+O5), EM4 and N,P,K fertilizer(200,45,60) ha-1as the check treatment. Just one isolate fertilized by 75 percent N,P,K while combine isolate fertilized by 50 percent N,P,K recommended. The results indicated that just one decomposer E7.7 produced high enouugh grain yield not siqnificantly different by N,P,K (200,45,60) and five other just one treatment (E7.11,B7.1,M7 and O5), however siqnificantly different with combining decomposer (B7.1+O5, E7.11+M7, E7.7+P7, B7.1+E7.7+O5 and EM4). This mean that using stalk plus leaf waste maize compost could be subtitution in organic fertilizer untill 25 percent. Meanwhile combining decomposer was good enough for composting stalk and leaf of maize waste ie. isolate B7.1+O5 and E7.7+P7 although not significntly different with the other combine isolate including EM4. Thise case related by applied 50 percent N,P,K inorganic recommended fertilizer did not sufficient to supporting maize nutrient.Key Words: Decomposer, Bacteria, Fungus, Composting,Maize waste

scholarly journals Pengaruh Konsentrasi Pelarut dan Lama Pengadukan Terhadap Karakteristik Glukomanan Ubi Talas sebagai Bahan Edible Film Buah Segar

2019 ◽  
Vol 4 (2) ◽  
pp. 62
Author(s):  
Amna Hartiati ◽  
I. A. Mahatma Tuningrat
Keyword(s):  
Water Content ◽  
Sweet Potato ◽  
Starch Content ◽  
Block Design ◽  
Edible Film ◽  
Potato Flour ◽  
Solvent Concentration ◽  
Randomized Block Design ◽  
Stirring Time ◽  
Sweet Potato Flour

Tujuan umum yang ingin dicapai dari penelitian ini adalah 1) untuk mengetahui pengaruh konsentrasi pelarut dan waktu pengadukan pada karakteristik glukomanan tepung ubi talas yang diproduksi, 2) untuk mendapatkan glukomanan dengan karakteristik terbaik dari tepung  ubi  talas. Pelarut yang digunakan adalah etanol pada konsentrasi  50, 60 dan 70% dengan waktu pengadukan 30, 60 dan 90 menit. Penelitian ini menggunakan rancangan acak kelompok faktorial dengan dua faktor: konsentrasi pelarut dan waktu pengadukan selama ekstraksi tepung ubi talas. Konsentrasi pelarut yang digunakan untuk ekstraksi glukomanan terdiri dari 3 level, yaitu 50, 60 dan 70% (v / v). Waktu pengadukan selama ekstraksi terdiri dari tiga level, yaitu 30, 60 dan 90 menit. Parameter yang diamati adalah rendemen, kadar glukomanan, kadar pati dan kadar air. Penelitian ini terdiri dari 2 (dua) tahap, yaitu pembuatan glukomanan dari tepung ubi talas dan tahap kedua adalah hasil terbaik pada tahap satu yang akan digunakan sebagai bahan  edible  film buah segar. Hasil penelitian menunjukkan bahwa konsentrasi pelarut dan waktu pengadukan memiliki pengaruh yang sangat signifikan terhadap kadar glukomanan, kadar air dan interaksinya, tidak berpengaruh nyata terhadap kadar pati, rendemen glukomanan. Karakteristik terbaik glukomanan adalah perlakuan konsentrasi pelarut etanol 70% dan waktu pengadukan 90 menit dengan kadar glukomanan 60,166%; kadar pati 0,072%; kadar air 7,313% dan rendemen  9,320% untuk tepung talas.   The general objectives to be achieved from this study were: 1) to determine the effect of solvent concentration and stirring duration on the glucomannan character of Taro sweet potato flour produced; 2) to obtain glucomannan with the best characteristics of Taro sweet potato flour. The solvent used is ethanol at a concentration of 50, 60 and 70% with a stirring time of 30, 60 and 90 minutes. The study used a factorial randomized block design with two factors: solvent concentration and stirring time during the extraction of Taro sweet potato flour. The concentration of solvent used for glucomannan extraction consisted of 3 levels, namely 50, 60 and 70% (v / v). The duration of stirring during extraction consists of three levels, namely 30, 60 and 90 minutes. The parameters observed were the yield, glucomannan content, starch content, and water content. This study consisted of 2 (two) stages, namely the manufacture of glucomannan from Taro sweet potato flour and the second stage was the best result in stage one would be used as an edible film chart on fresh fruit. The results showed that solvent concentration and stirring time had a very significant effect on glucomannan content, water content, and interaction and did not significantly affect starch content, the yield of glucomannan Taro flour. The best characteristics of glucomannan were the treatment of 70% ethanol solvent concentration and stirring time of 90 minutes with glucomannan content of 60.116%; 0.072% starch content; moisture content 7.313% and 9.320% yield for Taro yam flour.  

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