scholarly journals Combination Between Root Pruning and Inoculation Time of Ectomycorrhizal Fungi on Improving Growth of Melinjo (Gnetum gnemon L) Seedling PENGARUH KOMBINASI PEMANGKASAN AKAR DAN WAKTU INOKULASI FUNGI EKTOMIKORIZA TERHADAP PERTUMBUHAN BIBIT MELINJO

2017 ◽  
Vol 7 (3) ◽  
pp. 217-222
Author(s):  
Arum Sekar Wulandari ◽  
Siti Jaenab
Keyword(s):  
Ectomycorrhizal Fungi ◽  
Root Pruning ◽  
Randomized Design ◽  
Gnetum Gnemon ◽  
Inoculation Time ◽  
Completely Randomized Design

The inoculation of ectomycorrhizal fungi that conducted after root pruning could increase the colonization of ectomycorrhizal fungi and growth of melinjo seedling. This research aimed to study the effect of root pruning and inoculation time of ectomycorrhizal fungi on the growth of melinjo seedlings (Gnetum gnemon L). The research were tested in a greenhouse in a completely randomized design with 2 factors for 33 weeks. The first factor is the root pruning (no root pruning as a control, and root pruning 30%). The second factor is the time fungi inoculation (inoculation in the 1st, 2nd, 3rd, 4th and 5th week after root pruning). The combination of root pruning and inoculation time of ectomycorrhizal fungi effected to the growth of melinjo seedlings. The best growth obtained from combination (1) no root pruning and inoculated by ectomycorrhizal fungi in the 1st week, and (2) root pruning 30% and inoculated by ectomycorrhizal fungi in the 3rd week.Key words: ectomycorrhiza, Gnetum gnemon, inoculation time, root pruning, Scleroderma

scholarly journals ẢNH HƯỞNG CỦA THỜI GIAN TRỒNG ĐẾN SINH TRƯỞNG, PHÁT TRIỂN CỦA NẤM TRÂN CHÂU (Agrocybe aegerita)

2021 ◽  
Vol 5 (3) ◽  
pp. 2576-2583
Author(s):  
Lê Thị Thu Hường ◽  
Vũ Tuấn Minh
Keyword(s):  
Infection Rate ◽  
Mushroom Body ◽  
Experimental Treatment ◽  
Planting Time ◽  
Agrocybe Aegerita ◽  
Autumn Season ◽  
Randomized Design ◽  
Net Profit ◽  
Inoculation Time ◽  
Completely Randomized Design

Nghiên cứu được thực hiện trong vụ Xuân Hè tại trường Đại học Nông Lâm, Đại học Huế nhằm xác định được thời vụ thích hợp cho sinh trưởng, phát triển của nấm Trân Châu tại Thừa Thiên Huế. Thí nghiệm được bố trí theo phương pháp hoàn toàn ngẫu nhiên (CRD), gồm 5 công thức với 5 thời điểm cấy giống khác nhau trong tháng 4 và tháng 5 là 1/4; 10/4; 20/4; 30/4 và 10/5, 3 lần lặp lại, mỗi lần lặp theo dõi 10 bịch. Kết quả cho thấy công thức I, thời điểm cấy giống vào 1/4 cho kết quả tốt nhất. Thời gian phủ kín nguyên liệu 43,26 ngày, thời gian xuất hiện quả thể 57,53 ngày và thời gian quả thể trưởng thành và thu hái 65,87 ngày. Chiều dài quả thể đạt 10,69 cm, đường kính quả thể 3,99 cm và trọng lượng quả thể đạt 90,28 g/cụm quả thể, không xuất hiện mẫu nhiễm. Năng suất đạt 225,70 kg/ tấn nguyên liệu khô dẫn đến lãi ròng thu được 13,92 triệu đồng, cao hơn so với các công thức cùng nghiên cứu. ABSTRACT The experiment was carried out during the Summer-Autumn season at University of Agriculture and Forestry, Hue University to determine the suitability of planting time for the growth performation of Southern Poplar mushroom in Thua Thien Hue province. The experiment was arranged in completely randomized design, including 5 treatments, which were 5 different seedling propagation times of April 1st; April 10th; April 20th; April 30th and May 10th in 3 replications and 10 monitoring bags per each replication. The results showed that the experimental treatment I, which were inoculation time on April 1st, gave the best results compared to other experimental treatment such as the time mycelium covered material at 43.26 days; The time to appear mushroom body reached 57.53 days and the time to mature and harvest of mushroom body was 65.87 days; The length of the mushroom body at 10.69cm, the mushroom body diameter at 3.99cm and the weight of the mushroom body gave 90,28 g/mushroom cluster; infection rate gave 0%. The yield was 22.57% compared to the volume of dry material led to the net profit got 13,92 million VND, higher than all of treatments in the same study.  

scholarly journals Pengaruh Konsentrasi Ragi dan Lama Fermentasi terhadap Kadar Air, Kadar Protein dan Organoleptik pada Tempe dari Biji Melinjo (Gnetum gnemon L)

2019 ◽  
Vol 12 (1) ◽  
pp. 50-60
Author(s):  
Ruka Yulia ◽  
Arif Hidayat ◽  
Amri Amin ◽  
Sholihati Sholihati
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fermentation Time ◽  
Randomized Design ◽  
Two Factors ◽  
Gnetum Gnemon ◽  
Completely Randomized Design ◽  
Yeast Concentration

Abstrak. Tujuan penelitian ini adalah mengetahui pengaruh konsentrasi ragi, lama fermentasi dan interaksi antara konsentrasi dan lama fermentasi terhadap mutu tempe biji melinjo. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktorial dengan dua faktor yang terdiri dari 3 level dengan 2 kali ulangan. Konsentrasi ragi (R) sebanyak 3 level R1 = 1%, R2 = 2%, R3 = 3%. Lama fermentasi (F) sebanyak 3 level F1 = 18 jam, F2 = 24 jam, dan F3 = 36 jam. Hasil penelitian menunjukkan bahwa konsentrasi ragi berpengaruh nyata (P 0,05) terhadap warna dan tidak berpengaruh (P 0,05) nyata terhadap kadar air, kadar protein, rasa, aroma dan tekstur tempe biji melinjo. Lama fermentasi berpengaruh nyata (P 0,05) terhadap kadar air dan kadar protein tidak berpengaruh nyata (P 0,05) terhadap warna, aroma, rasa dan tekstur tempe biji melinjo. Interaksi antara konsentrasi ragi dan lama fermentasi (RF) tidak berpengaruh nyata (P 0,05) terhadap kadar air, kadar protein, warna, aroma, rasa dan tekstur tempe biji melinjo. Perlakuan terbaik pada konsentrasi ragi 1% dan lama fermentasi 24 jam (R1F2) dengan kadar air 69,72%, kadar protein 4,69%, warna 3,90 (suka), rasa 4,08 (suka), aroma 4,03 (suka) dan tekstur 3,95 (suka).  The Influence of Yeast Concentration and Fermentation Time on Moisture Content, Protein Content and Organoleptic on Tempeh from Melinjo Seeds (Gnetum Gnemon L) Abstract. The aim of this study was to determine the effect of yeast concentration, fermentation time and interaction between concentration and fermentation time on the quality of melinjo seed tempeh. This study uses factorial completely randomized design (RAL) consisting of two factors and three levels with two replications. Yeast concentrations (R) are R1 = 1%, R2 = 2%, R3 = 3%. The fermentation times (F) are F1 = 18 hours, F2 = 24 hours, and F3 = 36 hours. The results showed that the yeast concentration had a significant effect (P 0.05) on the color and had no effect (P 0.05) on moisture content, protein content, taste, aroma and texture of melinjo seed tempeh. The fermentation time had a significant effect (P 0.05) on the moisture and protein content and had no effect (P 0.05) on the color, aroma, taste and texture of melinjo seed tempeh. The interaction between yeast concentration and fermentation time (RF) did not have a significant effect (P 0.05) on moisture content, protein content, color, aroma, taste and texture of melinjo seed tempeh. The best treatment was obtained at yeast concentration of 1% and 24-hour fermentation time (R1F2) with a moisture content of 69.72%, protein content 4.69%, color 3.90 (likes), taste 4.08 (likes), aroma 4.03 (likes) and texture 3.95 (likes).

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

Pengaruh Pemberian Moringa oleifera Terhadap Kuantitas dan Kualitas Semen Sapi Peranakan Ongole

2020 ◽  
Vol 7 (2) ◽  
pp. 119
Author(s):  
Lukman Affandhy ◽  
Muchamad Luthfi ◽  
Dian Ratnawati ◽  
Frediansyah Firdaus
Keyword(s):  
Data Analysis ◽  
Analysis Of Variance ◽  
Research Method ◽  
Moringa Oleifera ◽  
The Third ◽  
Randomized Design ◽  
Leaf Powder ◽  
Completely Randomized Design ◽  
Second Period

ABSTRAK  Penelitian bertujuan untuk mengetahui pengaruh pemberian bubuk daun Moringa oleifera (MO) terhadap kuantitas dan kualitas semen sapi peranakan ongole (PO). Metode penelitian menggunakan percobaan lapang dengan rancangan acak lengkap dengan tiga perlakuan pemberian MO sebesar 0 kg/ekor/hari (P1); 0,05 kg/ekor/hari (P2) dan 0,1 kg/ekor/hari (P3). Analsis data menggunakan one way analysis of variance. Masing-masing perlakuan terdiri atas empat ekor dengan tiga periode pengamatan sebagai ulangan, yaitu periode pertama dan ketiga tanpa MO, dan periode kedua diberikan MO pada P2 dan P3. Hasil penelitian menunjukan bahwa volume dan pH semen perlakuan P1, P2 dan P3 tidak berbeda semua periode pengamatan. Motilitas massa spermatozoa P2 dan P3 periode kedua dan ketiga menunjukan nilai +++ berbeda nyata (P<0,05) dibandingkan dengan P1 (++); motilitas individu  perlakuan P1 menunjukkan nilai terendah 60,56±2,94 % (P<0,05) dibandingkan P2 dan P3 pada periode kedua dan ketiga (75,50±2,29 dan 72,50±2,34%). Konsentrasi spermatozoa P2 dan P3 periode kedua dan ketiga menunjukkan rata-rata  >1.350 juta/ml berbeda nyata (P<0,05) daripada P1 (876±152juta/ml), sedangkan total spermatozoa motil menunjukkan nilai tertinggi 5.647±829 juta/ml pada P3 periode kedua.Viabilitas spermatozoa P2 dan P3 menunjukkan nilai >88-89 % beda nyata (P<0,05) daripada P1 (<84 %) pada periode kedua dan ketiga, sedangkan nilai abnormalitas spermatozoa yang terbaik adalah P2 sebesar 4,30% pada periode kedua dan P3 sebesar 5,33% pada periode ketiga. Disimpulkan pemberian bubuk daun MO dengan dosis 0,1 kg/ekor/hari dapat memperbaiki kuantitas dan kualitas semen (viabilitas dan total spermatozoa motil) sapi pejantan PO.Kata kunci:  kuantitas dan kualitas semen, Moringa oleifera, sapi pejantan ABSTRACTThe research aimed to determine the effect of Moringa oleifera (MO) leaf powder on the quantity and quality of semen of ongole crossbreed. The research method used was a field experiment with a completely randomized design with three treatments giving MO of 0 kg/head/day (P1); 0.05 kg/head/day (P2) and 0.1 kg/head/day (P3). Each treatment consisted of four heads with three periods of observation as replications, namely the first and third periods without MO, and the second period was given MO on P2 and P3. Data analysis used a one-way analysis of variance. The results showed that the volume and pH of semen treated P1, P2, and P3 didn’t different in all observation periods. The second and third period spermatozoa mass motility of P2 and P3 showed that the value of +++ was significantly different (P<0.05) compared to P1 (++); Individual motility of P1 treatment showed the lowest value 60,56±2,94 % (P<0.05) compared to P2 and P3 in the second and third periods (75,50±2,29 and 72,50±2,34%). The second and third periods of P2 and P3 spermatozoa concentrations showed an average of >1,350 million/cc significantly different (P<0.05) than P1 (876±152 million/cc), while the total motile spermatozoa showed the highest value of 5,647±829 million/cc in the second period P3. The spermatozoa viability of P2 and P3 showed values >88-89% significantly different (P<0.05) than P1 (<84%) in the second and third periods, while the best spermatozoa abnormalities were P2 at 4.30% in the second period and P3 at 5.33% in the third period. It was concluded that the giving of MO leaf powder at a dose of 0,1 kg/head/day could improve the quantity and quality of semen (viability and total motile spermatozoa) of Ongole Crossbreed bulls. Keywords: bulls, Moringa oleifera, quantity and quality of semen

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.

Respon Akar Bibit Aren Genjah (Arenga pinnata) Di Pembibitan Pada Pemberian Dosis dan Interval Pupuk Organik Cair Nasa

2018 ◽  
Vol 7 (1) ◽  
pp. 28
Author(s):  
Yetti Elidar
Keyword(s):  
Organic Fertilizer ◽  
Dry Weight ◽  
Treatment Combination ◽  
Root Dry Weight ◽  
Randomized Design ◽  
Dose Study ◽  
Palm Sugar ◽  
Wet Weight ◽  
Completely Randomized Design ◽  
Leaf Dry Weight

Research on the response of roots of palm sugar palm seeds (Arenga pinnata) in nurseries at doses and intervals of Nasa liquid organic fertilizer. Aims to determine the dosage, interval and combination of dosages and fertilization intervals with Nasa liquid organic fertilizer which can provide the best dry weight of the roots in the nursery. The research design used was a Completely Randomized Design (CRD) with 3x3 factorial experiments and each treatment was repeated 8 (eight) times, consisting of: the first factor was the treatment of POC Nasa dose in a concentration of 3 cc POC Nasa per liter of water (D) consists of 3 levels, namely: d1 = 300 ml POC Nasa, d2 = 400 ml POC Nasa, d3 = 500 ml POC Nasa, while the second factor is the treatment of POC Nasa Interval (I) consisting of 3 levels, namely: i1 = 2 once a week, i2 = once every 3 weeks, i3 = once every 4 weeks. The results of the POC Nasa dose study had a significant effect on leaf wet weight, leaf dry weight, root wet weight and root dry weight. The best dose at this level are: d2 (400 ml of Nasa liquid organic fertilizer), the interval of liquid organic fertilizer Nasa has a significant effect on leaf wet weight, leaf dry weight, root wet weight and root dry weight. The best dose at this level is: i1 (once every 2 weeks). The treatment combination has no significant effect on all parameters. 

The The Effect of Level Farmers' Knowledge In Some Active Chemical Insecticides Resistance to Control Plutella Xylostella Scale Laboratory

1970 ◽  
Vol 2 (1) ◽  
pp. 22-32
Author(s):  
Rasiska Tarin
Keyword(s):  
Active Ingredient ◽  
Plutella Xylostella ◽  
Plant Diseases ◽  
Chemical Insecticide ◽  
Randomized Design ◽  
Active Chemical ◽  
Questionnaire Result ◽  
Completely Randomized Design ◽  
Time Required ◽  
Two Stages

Pengaruh Tingkat Pengetahuan Petani  Pada Resistensi Beberapa Bahan Aktif Insektisida Kimia Untuk Mengendalikan Ulat Plutella Xylostella Skala Laboratorium The Effect of Level Farmers' Knowledge In Some  Active Chemical Insecticides Resistance to Control Plutella Xylostella Scale Laboratory Catur Hermanto, Rasiska Tarigan dan Fatiani Manik Balai Penelitian Tanaman Sayuran – Badan Penelitian dan Pengembangan Pertanian Jln Tangkuban Perahu No 517, Lembang, Bandung Barat 40391; e-mail: [email protected]   ABSTRAK  Petani dan pestisida merupakan dua sisi  yang saling berkaitan dalam mengendalikan serangan hama penyakit tanaman dilapangan Penggunaan pestisida oleh petani semakin hari kian meningkat khususnya didataran tinggi, namun  peningkatan ini tidak diimbangi dengan pemahaman dalam menggunakan pestisida. Penelitian ini bertujuan untuk mengetahui  pengaruh tingkat pengetahuan dan resistensi insektisida yang digunakan petani kubis di kabupaten Karo. Penelitian dilaksanakan di laboratorium Kebun Percobaan Berastagi dengan ketinggian tempat 1.340 mdpl yang dilaksanakan dari bulan september sampai november 2015. Pelaksanaan dibagi 2(dua) tahap. Tahap Pertama mengumpulkan makalah melalui teknik diskusi kelompok petani dan pengencer dan wawancara menggunakan kuisioner. Total jumlah responden 10 orang per 4 kecamatana. Dari hasil kuisioner dipilih jenis insektisida yang sering digunakan petani untuk diuji kepekaan ulat plutella xylostella terhadap insektisida yang diuji pada skala dilaboratoium.  Empat perlakuan dengan masing-masing terdiri atas 9 taraf konsentrasi menggunakan rancangan acak lengkap dan diulang 3 kali. Hasil penelitian menunjukkan  petani kubis dikabupaten karo melakukan pencampuran fungi dan insektisida > 2jenis dengan frekwensi penyemprotan 2 x 1 minggum serta dosis yang digunakan tidak sesuai dengan KF yang dianjurkan. Nilai LC 50 insektisida kimia dari bahan aktif klorantranilipro, prefenofos, sipemetrin dan kloropinofos berturut-turut 1,87 ml, 1,5 ml, 1,5 ml dan 2 ml. Dan waktu Waktu yang dibutuhkan untuk mematikan 50 % plutella xylostella (LT 50) dari keempat insektisida kimia berbahan aktif klorantranilipro, prefenofos, sipemetrin dan Kloropinfos berturut-turut adalah  39.20, 19.43, 23.57 dan 30.15 jam Kata kunci : Pengetahuan, Resistensi, Insektisida Kimia, Plutella xylostella , Laboratorium ABSTRACT. The Farmers and pesticides are important aspects that  interrelated tocontroll pests in the field of plant diseases as well as opportunities occur resistensi. The use of pesticides by farmers is constantly increasing, especially in the highlands, but this increase is not offset by an understanding in the use of pesticides. The aimed of the research to find the knowledge and the use of insecticide resistance cabbage farmers in Karo District.   The research was conducted at the laboratory of Berastagi experimental farm with altitude of 1,340 meters above sea level implemented from the month of September to November 2015. The implementation of divided by 2 (two) stages. The first is to collect  issues by discussion technique of farmers group and diluent and interview using a questionnaire. Total number of respondents  is ten peoples each four districts. From the questionnaire result so the selected types of insecticides often used by famers for the testing of  sensitivity plutella xylostella to insecticides test at laboratory scale with four treatment. each consisting of 9 degree of concentration using a completely randomized design and repeated 3 times. each consisting of 9 degree of concentration using a completely randomized design and repeated 3 times. The results showed cabbage farmers in the county karo mixing fungi and insecticides> 2 types with spraying frequency of 2 x 1 week as well as the doses used did not correspond to the recommended KF. LC 50 value of the chemical insecticide active ingredient klorantranilipro, prefenofos, sipemetrin and kloropinofos successively 1.87 ml, 1.5 ml, 1.5 ml and 2 ml. Time and time required to shut down 50% of Plutella xylostella (LT 50) of the four chemical insecticide active ingredient klorantranilipro, prefenofos, sipemetrin and Kloropinfos are respectively 39.20, 19:43, 23:57 and 30.15 hours

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