scholarly journals Effect of Gadung Tuber Extract (Dioscorea hispida) on Mortality of Caterpillars (Spodoptera exigua) in Shallots (Allium cepa) in East Lombok

2021 ◽  
Vol 20 (3) ◽  
pp. 556
Author(s):  
Muhammad Mustarsidin ◽  
Syachruddin AR ◽  
Ahmad Raksun
Keyword(s):  
Allium Cepa ◽  
Analysis Of Variance ◽  
Experimental Research ◽  
Spodoptera Exigua ◽  
Test Results ◽  
Significance Level ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tuber Extract ◽  
Range Test

Plants that can be used as pesticides are Gadung tubers. Gadung tubers contain cyanide acid to kill armyworm pests because they contain dioscorin toxins which can cause nervous disorders. The purpose of this study was to determine the effect of Gadung tuber extract (Dioscorea hispida) on Caterpillar mortality (Spodoptera exigua) in Shallot plants. This type of research is experimental research. This study used a completely randomized design (CRD). The sample used was 5 caterpillars (Spodoptera exigua) in each polybag with 5 repetitions for each concentration of Gadung tuber extract, namely 0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%, so the total Caterpillar used was 150 Caterpillars. Gadung tuber extraction was carried out by maceration method with methanol solvent. Data were analyzed using a one-way analysis of variance at the 95% significance level, followed by DMRT (Duncans Multiple Range Test). The results showed that the Gadung tuber extract had a significant effect on the mortality of caterpillars (Spodoptera exigua) because the F count was greater than the F table (45.40>2.62), and the DMRT test results showed that the optimal concentration of Gadung tuber extract was 2.5%. Therefore, it can be concluded that the extract of Gadung tuber (Dioscorea hispida) affects the mortality of Caterpillars (Spodoptera exigua) in Shallots (Allium cepa).

scholarly journals PENGARUH PENAMBAHAN DAGING GURITA (Octopus cyanea) TERHADAP NILAI ORGANOLEPTIK DAN KANDUNGAN PROKSIMAT STIK GURITA

2019 ◽  
Vol 2 (1) ◽  
pp. 18
Author(s):  
Yani Yani ◽  
Moh Nuh Ibrahim ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Analysis Of Variance ◽  
Observation Data ◽  
Test Results ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
A Value ◽  
Randomized Design ◽  
Aoac Method ◽  
Completely Randomized Design ◽  
Range Test

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh penambahan daging gurita terhadap nilai organoleptik, proksimat stik gurita. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan yaitu P1 (Daging gurita 35%), P2 (Daging gurita 45%), P3 (Daging gurita 55%). 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 (Duncam Multiple Range Test) pada taraf nyata 95%. Kandungan protein dan lemak diuji menggunakan metode AOAC dan kandungan karbohidrat di uji menggunakan metode nelson-smogiy. Hasil uji kandungan kadar lemak dan karbohidrat tertinggi terdapat pada perlakuan P1 dengan nilai 34,27% dan 7,81% dan Kandungan protein tertinggi pada perlakuan P3 dengan nilai 32,04%. Hasil penelitian ini menunjukan bahwa terdapat pengaruh nyata terhadap kandungan lemak dan karbohidrat serta tidak terdapat pengaruh nyata pada kandungan air dan protein pada stik gurita. Kata kunci: Daging gurita (Octopus cyanea), stik gurita, kandungan proksimat, uji organoleptik  AbstractThis study aims to determine the effect Octopus cyanea addition on organoleptic values and proximate content of octopus sticks. This research method used a completely randomized design (CRD) consisting of three treatments P1 (35% octopus meat), P2 (45% octopus meat), P3 (55% octopus meat). Observation data were analyzed using ANOVA (Analysis of Variance) at the level 95%, if there were significant differences (p>0,05) then further testing was carried out with DMRT (Duncan Multiple Range Test) at 95%. The content of protein and fat was tested by the AOAC method and the carbohydrate content was tested by the nelson-smogiy method. The highest test results for the content of  fat and carbohydrate were found in treatment P1 with a value of 34.27% and 7.81% and the highest protein content found in treatment P3 with a value of 32.04%. The results of this study indicated that there is a real effect on the content of fat and carbohydrates and there is no significant effect on the water content and protein of octopus sticks. Key words: Octopus cyanea, octopus stick, proximate content, organoleptic value

scholarly journals Mechanization of Ginger Slicing for Peasant Farmers

2020 ◽  
pp. 22-27
Author(s):  
I. Abubakar ◽  
J. M. Ahmed ◽  
M. Abubakar ◽  
J. K. Agunsoye ◽  
H. E. Audu
Keyword(s):  
Moisture Content ◽  
Analysis Of Variance ◽  
Factorial Experiment ◽  
Environmental Engineering ◽  
Duncan Multiple Range Test ◽  
Significance Level ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Peasant Farmers ◽  
Range Test

Dual (cushion and spring) compartment ginger slicing machine was developed to address the dificulties associaed with manual slicing of ginger. However, there is no establisbed  operational perfomance on record for this particular machine; thus, the need for this study. To achieve this, the machine perfomance was evaluated at the Department of Agricultural and Bio-Environmental Engineering, Waziri Umaru Federal Polytechnic, Birnin Kebbi in April, 2019 interms of Slicing Efficiency and Percent Broken and Bruises at a ginger moisture content of 80.2 and 78.5%, using completely randomized Design (CRD) with 5 x 2 x 2 factorial experiment. The experiment was conducted with one horse power petrol engine. The data collected were analyzed using Analysis of Variance (ANOVA) for significance level of the experimental factors and their interactions and those found significant were further analyzed using Duncan Multiple Range Test (DMRT) for mean separations at (P0.05), respectively. The results showed that, the highest mean Slicing Efficiencies for cushion and spring compartments were: 61.2 and 45.1%, respectively. The lowest mean Percent Broken and Bruises was with cushion compartment as 38.8% and 54.9% spring compartment, respectively.

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 Microplastic Depuration on Asaphis Detlorata

2020 ◽  
Vol 1 (2) ◽  
pp. 37-46
Author(s):  
Dian Fatriani Indah Saputri ◽  
Anwar Daud ◽  
Rachman Syah ◽  
Agus Bintara Birawida ◽  
Hasnawati Amqam ◽  
...  
Keyword(s):  
Research Design ◽  
Analysis Of Variance ◽  
Experimental Animal ◽  
Experimental Research ◽  
River Estuary ◽  
Circulation System ◽  
Randomized Design ◽  
Water Circulation System ◽  
Completely Randomized Design ◽  
Post Hoc

Depuration is an effort to reduce/eliminate contamination including microplastics, which one is using a water circulation system. This study aims to determine the effective depuration time to reduce the microplastic content in Asaphis detlorata This study used a quantitative approach with experimental research design with a completely randomized design. There are 450 shells used as an experimental animal where is the treatment consisted of four depuration times, namely 1;2;3; and 4 days with 3 repetitions of each treatment, while the control shells were without depuration. Analysis of variance (ANOVA) was used to see the effect of depuration treatment on the microplastic content. If the effect of the treatment was significantly different, then the post hoc test was continued to determine the differences between treatments. The results showed that Asaphis detlorata obtained from the mouth of the Lakatong river estuary were contaminated with microplastics ranging from 0.6 to 8.1 MPs/shellfish and an average of 3.96 MPs/shellfish. Depuration time significantly affected the microplastic content in shellfish depuration effectiveness. There is a tendency that the longer depuration time is decreased microplastic content in shellfish. The effective depuration time to reduce the microplastic content in Asaphis detlorata was 3 and 4 days. Further research is needed for a more effective depuration for cleaning microplastics in shellfish.

scholarly journals Kandungan Total Bakteri dan Total Fungi pada Pellet Limbah Penetasan yang Dibuat dengan Penambahan Bentonit

2016 ◽  
Vol 16 (2) ◽  
pp. 69
Author(s):  
Aprilian Adi Nugroho ◽  
Sri Sumarsih ◽  
Bambang Sulistiyanto
Keyword(s):  
Analysis Of Variance ◽  
Total Content ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Bacteria And Fungi ◽  
Total Fungi ◽  
Number Of Bacteria ◽  
Total Bacteria ◽  
Range Test

ABSTRAK. Penelitian efek penambahan bentonit dalam proses pelleting terhadap total bakteri dan total fungi dari produk pellet limbah penetasan sebagai bahan pakan alternatif, telah dilaksanakan di Laboratorium Teknologi Pakan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro. Penambahan bentonit pada proses pelleting diharapkan mengurangi total bakteri dan total fungi pada pellet olahan limbah penetasan, sehingga aman digunakan sebagai bahan pakan alternatif. Pada penelitian ini limbah penetasan yang berupa cangkang telur, telur infertile, telur gagal menetas, serta DOC afkir dan mati dihancurkan, dicampur dengan bentonit dan dibuat pellet, untuk kemudian dianalisis kandungan total bakteri dan total fungi pada produk pellet. Perlakuan bentonit dilakukan dengan aras 0, 2, 4 dan 6% (B/B). Penelitian dilakukan dengan rancangan acak lengkap (RAL) 4 perlakuan dan 5 ulangan. Data dianalisis dengan analisis ragam dan dilanjutkan dengan uji wilayah ganda Duncan untuk mengetahui perbedaan antar perlakuan. Hasil menunjukkan bahwa pemberian bentonit dari berbagai level berpengaruh sangat nyata (P<0,01). Pemberian bentonit pada tingkat tertinggi (6%) mampu menekan total bakteri dan total fungi pada kisaran 105 cfu/g. Disimpulkan bahwa bentonit mampu menekan kandungan total bakteri dan total fungi pada produk pellet limbah penetasan. (Numbers of total bacteria and total fungi of hatchery waste pellets that made by adding bentonite) ABSTRACT. A Research about the effect of bentonite addition in the pelletizing process on total bacteria and total fungi of pellet product of hatchery waste as an alternative feedstuff, was done at Feed Technology Laboratory, Faculty of Animal and Agricultural Sciences, Diponegoro University. The addition of bentonite was expected to reduce the number of bacteria and fungi in the pellet product of hatchery waste, therefore, it could be used safely as an alternative feedstuff. In this experiment, the hatchery waste in the forms of eggshell, infertile eggs, un-hatched eggs, dead and culled DOC were blended, mixed with bentonite and pelleted,and then the number of total bacteria and total fungi of pellet was analyzed. The treatment was carried out with the level of bentonite i.e. 0, 2, 4 and 6% (w/w). Completely randomized design (CRD)was applied by 4 treatments and 5 replications of each. Data analyzed by analysis of variance (ANOVA), and followed by Duncan multiple range test (DMRT) to determine differences among the treatments. The results showed that administration of bentonite at various levels significantly affect the number of bacteria and fungi in the hatchery waste pellets (P <0.01). Administration of bentonite at the level of 6% shows the highest value on suppressing the content of total bacteria as well as fungi up to the range of total content 105cfu/g. In conclusion, the bentonite was able to suppress the total amount of bacteria and total fungi in the hatchery waste pellets.

scholarly journals The Effect of the addition of Durian (Durio Zibethinus Murr) Flesh on Gayo Arabica Wine Coffee Characteristics

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Wanda Krisna Dinata ◽  
Novizar Nazir ◽  
Gunarif Taib
Keyword(s):  
Data Analysis ◽  
Water Content ◽  
Ash Content ◽  
Significance Level ◽  
Sensory Test ◽  
Durio Zibethinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Addition Amount ◽  
Range Test

The effect of durian flesh on the characteristics of Gayo Arabica wine coffee quality by fermentation methods has been investigated. This study aims to determine the effect of giving durian flesh to the characteristics of the Arabica Gayo wine coffee and to determine the optimum addition amount of durian flesh. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA was then continued with Duncan's New Multiple Range test (DNMRT) at a significance level of 5%.  The treatments were: the addition of durian flesh 0, 25, 50, 75, and 100 g to 1000 g of a coffee cherry. Based on the sensory test, the highest score was obtained by adding 0 g of durian flesh to 1000 g coffee cherry (Score: 76.5)  which was followed by the addition of 75 g of durian pulp to 1000 g coffee cherry (score: 72.75).  The results showed that the addition of durian pulp had a significant effect on the ash content and caffeine content but did not significantly affect the water content.

scholarly journals Pemanfaatan Tepung Biji Nangka dan Sale Pisang Ambon dalam Pembuatan Snack Bar

2020 ◽  
Vol 6 (1) ◽  
pp. 001
Author(s):  
Tuah Hamonangan Simanjorang ◽  
Vonny Setiaries Johan ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Analysis Of Variance ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Seed Flour ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design ◽  
Range Test

The purpose of this research was to obtain snack bar with the optimum sensory and chemical characteristics.  This research used a completely randomized design with five treatments and three replications.  Data were statistically analyzed using analysis of variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.  The treatments performed were the differential ratio between jackfruit seed flour and dried slice of ambon banana, namely BNP1 (80:20), BNP2 (70:30), BNP3 (60:40), BNP4 (50:50) and BNP5 (40:60). The result showed that each treatment significantly affected all the observational parameters both chemically and sensory. Jackfruit seed flour : dried slice of ambon banana (40:60) is the optimum treatment which is preffered hedonically with a description of brownish yellow color, banana aroma, banana flavored and having soft level of hardness, having 23.98% moisture content, 2.05% ash content, 11.61% fat content, 5.86% protein content, 56.50% carbohydrate content and 0.88% crude fiber content.Keywords: snack bar, jackfruit seed flour, dried slice of ambon banana

scholarly journals The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Eries Kusmiandany ◽  
Yoga Pratama ◽  
Yoyok Budi Pramono
Keyword(s):  
Experimental Design ◽  
Water Content ◽  
Analysis Of Variance ◽  
Significance Level ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Red Bean

This study aimed to evaluate the effect of the ratio of gatot and red beans usage on water content and organoleptic characteristics from "Gatotkaca" analog rice. The material in this study was gatot (fermented cassava) and red beans. The experimental design used was a completely randomized design (CRD) with 4 treatments and 5 replications. This study consisted of 4 different analog rice formulations, namely T1 (90% gatot: 10% red beans); T2 (85% gatot: 15% red beans); T3 (80% gatot: 20% red beans); T4 (75% gatot: 25% red beans). Data were analysed using Analysis of Variance (ANOVA) with the significance level 5%. The results showed that the difference in the ratio of the usage of gatot but red beans didn’t have a significant effect (p>0.05) on the water content and organoleptic characteristics. Treatment with a ratio of gatot and 85% red beans  15% gatot was the best treatment.

scholarly journals CASSAVA WASTE AS AN ADDITIONAL SOURCE OF ORGANIC COMPOSES

2019 ◽  
Vol 2 (2) ◽  
pp. 44-47
Author(s):  
Nadhia Nurul Haq
Keyword(s):  
Additional Source ◽  
Water Spinach ◽  
Fermentation Time ◽  
Significance Level ◽  
Randomized Design ◽  
Time Period ◽  
Completely Randomized Design ◽  
One Way Anova ◽  
Range Test ◽  
Cassava Waste

This research aims to determine the effectiveness of adding powder cassava waste in compost making. Versatile in making compost. This research uses a Completely Randomized Design consisting of 4 settings with 3 replications with different amounts. The parameters chosen were composting temperature, composting fermentation time period, composting humidity, acidity composting and continued with water spinach growth vegetative test. Data analysis using one-way ANOVA test and further tests with Duncan's Multi Range Test at 1% significance level. Research results for 30 days in making compost with cassava powder complement, like fertilizer after growth, Vegetative ground spinach (ipomoea reptans) did not show a significant effect or no effect

scholarly journals THE EFFECT OF WILD HONEY (Apis dorsata Fabr.) CONCENTRATIONS ON PH AND ORGANOLEPTIC VALUES OF ULTRA HIGH TEMPERATURE (UHT) MILK

2021 ◽  
Vol 1 (2) ◽  
pp. 142-152
Author(s):  
Selawati Palilati ◽  
Fahrullah ◽  
Ishak Korompot
Keyword(s):  
High Temperature ◽  
Ph Value ◽  
Average Score ◽  
Apis Dorsata ◽  
Significance Level ◽  
Uht Milk ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test ◽  
Ultra High Temperature

The research aims to observe the effect of addition wild honey (Apis dorsata Fabr.) on pH and organoleptic values of ultra high temperature milk (UHT). The research was  done using an experimental method using a non-factorial completely randomized design with five levels using SPSS 16. Different concentrations of wild honey (A1= control; A2= 5%; A3= 10%; A4= 15% and A5=20%) were used. The data was statistically analyzed using analysis of variance (ANOVA) with 5% significance level and further processed with Duncan's Multiple Range Test (DMRT). Organoleptic tests for colour, taste and overall preference were also done using qualitative tests (scores). The value of pH gave a significant value (P<0,01) between treatment. The higher the use of  wild honey concentration, the lower the pH value produced. The higher the concentration of wild honey, the higher the organoleptic value. The best treatment in terms of colour, taste, and level of preference was observed in the sample with the 20% honey concentration, each of which resulted in an average score of 4.

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