scholarly journals PERFORMANCE OF DRY HYDROPONIC SYSTEM ON CULTIVATION OF GREEN LETTUCE (Lactuca sativa L.)

2021 ◽  
Vol 9 (1) ◽  
pp. 37-47
Author(s):  
Sugeng Triyono ◽  
Roni Agung Laksono ◽  
Ahmad Tusi
Keyword(s):  
Dissolved Oxygen ◽  
Water Content ◽  
Nutrient Solution ◽  
Data Sets ◽  
Hydroponic System ◽  
Randomized Design ◽  
Canopy Area ◽  
Significant Difference ◽  
Hydroponic Systems ◽  
Solution Parameters

Dry hydroponic is an emerging system and gaining popularity among some hydroponic businesses, yet investigation on its performance has not been reported.  Purpose of this research is to evaluate and compare performance of dry hydroponic system to floating and wick systems on green leafy lettuce cultivation.  The experiment used Completely Randomized Design (CRD) with factorial arrangement.  Two factors, hydroponic systems and aerator usages, were implemented. The hydroponic systems included Dry, Wick and Floating systems, while the use of aerator were with and without aerators.  All treatment combinations consisted of 3 replicates.  Parameters to be observed were nutrient solution parameters (pH, temperature, dissolved oxygen, water consumption), plant parameters (height, stem diameter, leaf width, number of leaves, leaf thickness, and canopy area, shoot fresh weight, water content, some chemical contents).  Data sets were analyzed using analysis of variance followed by a least significant Difference (LSD) test at level of 5%.  Results showed that the interaction between the hydroponic system and the use of aerators were not significantly different for all parameters observed.  The hydroponic systems were not significantly different too. The use of aerator was significant for the nutrient solution parameters (pH and Dissolved Oxygen), water content, and phosphorus contents of leaves.  In conclusion, Dry Hydroponic System has the same performances as compared to floating and wick systems.

scholarly journals Water and fertilizers use efficiency in two hydroponic systems for tomato production

2020 ◽  
Vol 38 (1) ◽  
pp. 47-52 ◽  
Author(s):  
Rodolfo De la Rosa-Rodríguez ◽  
Alfredo Lara-Herrera ◽  
Libia Iris Trejo-Téllez ◽  
Luz Evelia Padilla-Bernal ◽  
Luis Octavio Solis-Sánchez ◽  
...  
Keyword(s):  
Nutrient Solution ◽  
Open System ◽  
Closed System ◽  
Good Alternative ◽  
Fruit Production ◽  
Tomato Production ◽  
Hydroponic System ◽  
Production Water ◽  
Use Efficiency ◽  
Hydroponic Systems

ABSTRACT The amount of water and fertilizers used in the production of vegetables, specifically tomatoes, is high. This study was carried out to determine water and fertilizers use efficiency in closed and open hydroponic systems for tomato production under greenhouse conditions. Two treatments with eight replications were assessed; each replication consisted of 67 pots with two plants each. One treatment was a closed hydroponic system (with nutrient solution recirculation), and the other was an open hydroponic system (with non-recirculating nutrient solution). We quantified the amounts of water and fertilizers applied, as well as the losses (drained nutrient solution), in the two treatments during the entire cycle of tomato. In the nutrient solution (NS) we also measured electric conductivity (EC), pH, volume applied, and volume drained, and total weight of fruits (25 pickings). There were no significant differences between the two treatments on fruit production. Water use efficiency was 59.53 kg/fruit/m3 for the closed system and 46.03 kg/fruit/m3 in the open system. In comparison to the open system, the closed system produced 13.50 kg more fruit per cubic meter of water, while 10.31 grams less fertilizers per kilogram of fruit produced were only applied. Water and fertilizers use efficiency were higher in the closed system, by 22.68% and 22.69%, respectively. More efficiency was obtained in the closed system, regarding the open system. We concluded that the closed system is a good alternative to produce tomato and preserve the resources involved in the process (like water and fertilizers), thus reducing pollution.

scholarly journals Nutrient and inorganic solute (Na+ and Cl-) content in green onion plants under hydroponic cultivation using brackish water

2020 ◽  
Vol 44 ◽  
Author(s):  
Carlos Donato da Silva Souza ◽  
Geronimo Ferreira da Silva ◽  
Sirleide Maria de Menezes ◽  
José Edson Florentino de Morais ◽  
José Amilton Santos Júnior ◽  
...  
Keyword(s):  
Nutrient Solution ◽  
Brackish Water ◽  
Hydroponic System ◽  
Brackish Waters ◽  
Randomized Design ◽  
Hydroponic Cultivation ◽  
Salinity Levels ◽  
Completely Randomized Design ◽  
Harmful Effects ◽  
Different Levels

ABSTRACT Cultivation using brackish waters can result in nutritional and metabolic imbalances in several plant species, consequently reducing the production of dry matter (DM) and accumulation of toxic ions (Na+ and/or Cl-) in plants. We evaluated the DM production, and nutrient and inorganic solute (Na+ and Cl-) content in green onion plants (cv. Todo Ano Evergreen - Nebuka) under different levels of nutrient solution salinity in combination with circulation frequencies of this solution. Two experiments were conducted in a hydroponic system, using a completely randomized design, in a 6 × 2 factorial scheme, with five replicates: six levels of nutrient solution salinity (1.5, 3.0, 4.5, 6.0, 7.5, and 9.0 dS m-1) and two solution circulation frequencies (twice and thrice a day). In Experiment I, the evapotranspired depth was replaced using brackish water that was used to prepare each of the salinity levels (used exclusively), whereas in Experiment II, brackish water was used only to prepare each of the salinity levels and public water was used (electrical conductivity [ECw] = 0.12 dS m-1) for replacement in all treatments. The increase in the nutrient solution salinity reduced the production of DM and accumulation of nutrients; the reductions were more pronounced when brackish waters were used exclusively (Experiment I). However, the circulation of solutions thrice a day resulted in the harmful effects of the salinity effect. Replacing the evapotranspirated blade with water supply (Experiment II) mitigated the deleterious effects of salinity. Moreover, three circulations of the nutrient solution daily resulted in lower accumulation of inorganic Na+ and Cl- solutes and increased accumulation of nutrients N, P, K+, Ca2+, Mg2+, and S in the culture.

scholarly journals Turbulent Kinetic Energy Distribution of Nutrient Solution Flow in NFT Hydroponic Systems Using Computational Fluid Dynamics

2019 ◽  
Vol 1 (2) ◽  
pp. 283-290
Author(s):  
Cesar H. Guzmán-Valdivia ◽  
Jorge Talavera-Otero ◽  
Omar Désiga-Orenday
Keyword(s):  
Fluid Dynamics ◽  
Kinetic Energy ◽  
Energy Distribution ◽  
Turbulent Kinetic Energy ◽  
Nutrient Solution ◽  
Kinetic Energy Distribution ◽  
Solution Flow ◽  
Flow Rates ◽  
Hydroponic System ◽  
Hydroponic Systems

Hydroponics is crucial for providing feasible and economical alternatives when soils are not available for conventional farming. Scholars have raised questions regarding the ideal nutrient solution flow rate to increase the weight and height of hydroponic crops. This paper presents the turbulent kinetic energy distribution of the nutrient solution flow in a nutrient film technique (NFT) hydroponic system using the computational fluid dynamics (CFD) method. Its main objective is to determine the dynamics of nutrient solution flow. To conduct this study, a virtual NFT hydroponic system was modeled. To determine the turbulent kinetic energy distribution in the virtual NFT hydroponic system, we conducted a CFD analysis with different pipe diameters (3.5, 9.5, and 15.5 mm) and flow rates (0.75, 1.5, 3, and 6 L min−1). The simulation results indicate that different pipe diameters and flow rates in NFT hydroponic systems vary the turbulent kinetic energy distribution of nutrient solution flow around plastic mesh pots.

scholarly journals Sensory analysis of curly kale produced under conventional and hydroponic systems

2021 ◽  
Vol 24 ◽  
Author(s):  
Lorena Caroline da Silva ◽  
Daniella Martins Pimenta ◽  
Victor Augusto Forti ◽  
Fernando Cesar Sala ◽  
Simone Daniela Sartorio de Medeiros ◽  
...  
Keyword(s):  
Production Systems ◽  
Organic Fertilizers ◽  
Conventional System ◽  
Hydroponic System ◽  
Significant Difference ◽  
Sensory Analyses ◽  
Chlorophyll Index ◽  
Hydroponic Systems ◽  
The One ◽  
System F

Abstract The consumption and cultivation of curly kale in Brazil is recent and information on production systems and their acceptance by the consumer are scarce. The aim of this work was to evaluate the sensory characteristics of curly kales cultivated using the conventional and hydroponic systems, considering the treatments: cultivation under the conventional system, without fertilization (A), conventional system with organic fertilizers (C, E) and hydroponic system (F). The harvests were performed at 60, 90 and 120 days after planting for the plants cultivated using the conventional system and at 30 days for the hydroponic system. The total chlorophyll index content and the sensory analyses of ranking of difference and acceptance were analyzed. The lowest chlorophyll index in the curly kales was verified for the one cultivated under the hydroponic system. In the ranking test, the darkest green color was obtained for the curly kale produced using the conventional system and for the attributes aroma, sweet and bitter taste and crunchiness, there was no significant difference.

scholarly journals Influence of the N/K ratio on the production and quality of cucumber in hydroponic system

Revista CERES ◽  
2011 ◽  
Vol 58 (5) ◽  
pp. 619-624 ◽  
Author(s):  
Adriene Woods Pedrosa ◽  
Herminia Emilia Prieto Martinez ◽  
Edson Marcio Matiello ◽  
Paulo Cezar Rezende Fontes ◽  
Paulo Roberto Gomes Pereira
Keyword(s):  
Nutrient Solution ◽  
Vegetative Growth ◽  
Additional Treatment ◽  
Fresh Weight ◽  
Hydroponic System ◽  
Randomized Design ◽  
Hydroponic Cultivation ◽  
Fruit Setting ◽  
Nutrient Solutions

The objective of this work was to evaluate the quality of fruits and the nutritional status of cucumber CV. Aodai cultivated in nutrient solutions with different N:K ratios. The hydroponic cultivation was initially performed, during the vegetative growth, in nutrient solution with 1:2.0 mmol L-1 N:K, and, later, during fruit setting, in four different nutrient solutions with N:K (w/w) at the ratios 1:1.4, 1:1.7, 1:2.0 and 1:2.5. An additional treatment with a nutrient solution containing the ratio 1:2.2 (w/w) N:K during the vegetative growth and N:K 1:1.4 (w/w) during fruit setting, both with 10% ammonium (NH4+) was included. The treatments were arranged in a randomized design with six replicates. Irrigation was carried out with deionized water until seed germination, and then with nutrient solution until 30 days after germination, when plants were transplanted. Plants in the hydroponic growing beds were irrigated with the solutions for vegetative growth, and, after 21 days, the solutions were replaced by solutions for fruit setting. At 45 and 60 days after transplanting, the fresh weight, length, diameter, volume and firmness of the fruit were evaluated, and, at 45 days after transplanting, the macronutrient concentrations in the leaves were determined. The use of different N:K ratios during fruit setting influenced the cucumber production. The ratio of 1.0:1.7 N: K (w/w), with 10% of N in the form of ammonia, is recommended for the whole cycle.

scholarly journals Efficiency of water use in sunflower grown in hydroponic system under saline stress

2013 ◽  
Vol 33 (4) ◽  
pp. 718-729 ◽  
Author(s):  
José Amilton Santos Júnior ◽  
Hans R. Gheyi ◽  
Doroteu H. G. Filho ◽  
Frederico A. L. Soares ◽  
Nildo da S. Dias
Keyword(s):  
Water Use ◽  
Nutrient Solution ◽  
Agricultural Production ◽  
Plant Density ◽  
Saline Water ◽  
Saline Stress ◽  
Hydroponic System ◽  
Randomized Design ◽  
Plant Densities ◽  
Completely Randomized Design

In order to identify alternatives for the use of saline water in agricultural production, the effects of the use of brackish water in the preparation of the nutrient solution for the cultivation of sunflower (cv. EMBRAPA 122-V2000) were studied in hydroponic system on consumption and efficiency of water use for the production of achenes and biomass. A completely randomized design was used, analyzed in a 5x2 factorial scheme with three replications. The factors studied were five levels of salinity of nutrient solution (1.7 - control; 4.3; 6.0; 9.0; and 11.5dS m-1) and two plant densities - one or two plants per vessel. It was concluded that the water consumption of sunflower is a variable sensitive to the salinity of the nutrient solution, especially after the fourth week of crop, and that the efficiency of water use in the production of achenes and biomass of sunflower is greater when the plant density increases from one to two plants per vessel, even under saline stress.

scholarly journals Pengaruh penggunaan tepung emping melinjo (gnetum gnemon) dalam pakan terhadap ph, kadar air, dan daya susut daging ayam kampung

2018 ◽  
Vol 6 (2) ◽  
pp. 16-23
Author(s):  
Yopianus Anamila ◽  
Dyah Lestari Yulianti ◽  
Aju Tjatur Nugroho Krisnaningsih
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Mean Value ◽  
Chicken Meat ◽  
Experimental Unit ◽  
Average Value ◽  
Randomized Design ◽  
Significant Difference ◽  
Gnetum Gnemon ◽  
The Mean

ABSTRAK                    Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung emping melinjo (Gnetum gnemon) pada pakan terhadap pH, kadar air, dan penyusutan daging ayam. Dalam percobaan dengan rancangan acak lengkap 4 perlakuan, 4 ulangan, satu unit eksperimen yang terdiri dari 5 ayam ayam yang dibagi secara acak. Keempat ulangan tersebut konsisten dengan empat perlakuan dari penelitian ini, masing-masing mengandung P0, P1, P2, dan P3 adalah 0% (kontrol), 5%, 10%, dan 15%. Melinjo emping flour (Gnetum gnemon) adalah sebagai pakan tambahan yang didapat dari pasaran. Variabel penelitian adalah: pH, kadar air, dan konsumsi daging ayam. Hasil penelitian menunjukkan bahwa kadar keripik leleh (Gnetum gnemon) tidak berpengaruh terhadap pH daging (P> 0,05) sedangkan pada kadar air dan penyusutan Daging ayam menunjukkan perbedaan pengaruh yang sangat signifikan (P <0,01). Nilai pH rata-rata pada perlakuan P0, P1, P2, dan P3 adalah 5,9; 5.9; 6.0 dan 5.9. Nilai rata-rata kadar air dalam perlakuan P0, P1, P2, dan P3 adalah 79,30; 84,90; 83.30, dan 83.40. Nilai rata-rata penyusutan daging ayam dalam perlakuan P0, P1, P2, dan P3 adalah 2,7; 4.2; 4,7 dan 4,7. Disimpulkan bahwa penambahan pati emping melinjo (Gnetum gnemon) berpengaruh pada kadar air dan penyusutan daging ayam. Namun, penggunaan tepung emping melinjo (Gnetum gnemon) tidak berkaryh pada pH daging ayam.    ABSTRACT                     This study aims to determine the effect of the use of emping melinjo flour (Gnetum gnemon) in a feed to pH, moisture content, and shrinkage of chicken meat. In an experiment with a completely randomized design of 4 treatments, 4 replications, one experimental unit consisting of 5 randomly divided chicken chickens. The four replications were consistent with four treatments from the study, each containing P0, P1, P2, and P3 were 0% (control), 5%, 10%, and 15%. Melinjo emping flour (Gnetum gnemon) is as an additional feed obtained from the market. The research variables were: pH, Water content, and Chicken Meat Meat Consumption. The results showed that the level of using melting chips (Gnetum gnemon) did not give effect to meat pH (P> 0,05) while in water content and shrinkage Chicken meat showed a very significant difference of influence (P <0.01). The mean pH value at treatment P0, P1, P2, and P3, was 5.9; 5.9; 6.0 and 5.9. The average value of water content in the treatment of P0, P1, P2, and P3 was 79.30; 84.90; 83.30, and 83.40. The mean value of shrinkage of chicken meat in treatment P0, P1, P2, and P3 was 2.7; 4.2; 4.7 and 4.7. It was concluded that the addition of emping melinjo starch (Gnetum gnemon) had an effect on water content and shrinkage of chicken meat. However, the use of emping melinjo flour (Gnetum gnemon) is not significant at the pH of chicken meat.

scholarly journals EKSTRAKSI INULIN DARI UMBI GEMBILI (Discorea esculenta L) DENGAN PELARUT ETANOL

2019 ◽  
Vol 9 (2) ◽  
pp. 110
Author(s):  
Rifatul Masrikhiyah
Keyword(s):  
Water Content ◽  
Dietary Fiber ◽  
Analysis Of Variance ◽  
Experimental Research ◽  
Confidence Level ◽  
Soluble Dietary Fiber ◽  
Randomized Design ◽  
Significant Difference ◽  
Influence Of Water ◽  
Completely Randomized Design

AbstrakGembili merupakan salah satu umbi dari kelompok Dioscoreacea. Umbi gembili memiliki kadar inulin yang cukup tinggi sebesar  14,77% yang bermanfaat bagi kesehatan tubuh. Inulin merupakan serat pangan larut (soluble dietary fiber) yang bermanfaat bagi pencernaan dan kesehatan tubuh. Penelitian ini bertujuan menganalisis pengaruh pelarut air dan etanol dengan volume yang berbeda terhadap kadar air dan rendemen inulin umbi gembili. Penelitian ini merupakan penelitian eksperimental dengan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dengan 3 ulangan. Variabel yang diukur dalam penelitian ini yaitu kadar air dan rendemen inulin umbi gembili. Data variabel yang diperoleh dianalisis menggunakan analisis ragam (Uji F) pada taraf keyakinan 95%. Apabila menunjukkan pengaruh nyata makan dilakukan uji lanjut duncan (DMRT) dengan tingkat keyakinan 95% untuk mengetahui ada tidaknya perbedaan pengaruh yang signifikan antar taraf perlakuan. Hasil analisis sidik ragam (DMRT) menunjukkan bahwa terdapat pengaruh pelarut air dan etanol dengan volume yang berbeda terhadap rendemen inulin umbi gembili (P<0,005).  AbstractGembili is one of the bulbs of the Dioscoreacea group. Gembili tubers have a high enough level of inulin of 14.77% which is beneficial for health. Inulin is a soluble dietary fiber that is beneficial for digestion and health. This study aims to analyze the effect of water and ethanol solvents with different volumes on water content and yield of gembili tuber inulin. This research is an experimental research with a completely randomized design (CRD) consisting of 4 treatments with 3 replications. The variables measured in this study were water content and yield of gembili tuber inulin. Variable data obtained were analyzed using analysis of variance (F test) at a 95% confidence level. If it shows the real effect of eating, a duncan further test (DMRT) with a 95% confidence level is needed to determine whether there is a significant difference in effect between the treatment levels. Results of analysis of variance (DMRT) showed that there was an influence of water and ethanol solvents with different volumes on the yield of gembili tubilli (P <0.005).

scholarly journals Physical characteristics and organoleptic of chicken crepes

2021 ◽  
Vol 888 (1) ◽  
pp. 012043
Author(s):  
K K A D Bulang ◽  
A Susilo ◽  
K U Al Awwaly
Keyword(s):  
Water Content ◽  
Fast Food ◽  
Rice Flour ◽  
Physical Characteristics ◽  
Water Holding Capacity ◽  
Bamboo Shoot ◽  
Randomized Design ◽  
Significant Difference ◽  
Rate Test ◽  
Water Holding

Abstract Crepes are one of the fast-food snacks from France. Crepes are round pancakes that are folded like a fan and thin. It can be added using chicken meat. This study aimed to determine the physical characteristics and organoleptic of chicken crepes substituted with mocap flour with bamboo shoots. This study used a completely randomized design with six treatments and three replications. There were P0 (rice flour, maize flour, and mocap flour 4.5%, without using bamboo shoot flour); P1 (2.5% mocap flour and 2% bamboo shoot flour); P2 (2% mocap flour and 2.5% bamboo shoot flour); P3 (1.5% mocap flour and 3% bamboo shoot flour); P4 (2% mocap flour and 2.5 percent bamboo shoot flour), P5 (1% mocap flour and 3.5 percent bamboo shoot flour). The data obtained were analyzed using ANOVA and continued using the Duncan Multiple Rate test if there was a significant or very significant difference (P˂0.05). The study concluded that the best treatment was on chicken crapes with P1 treatment (2.5% mocap flour and 2% bamboo shoot flour) from the water content test, Water Holding Capacity (WHC), pick up, hygroscopic and organoleptic. The results of the research on chicken crepes did not affect Water Holding Capacity (WHC) and pick-up values obtained (P> 0.05), while the water content and hygroscopic had a significant effect on chicken crepes with a significance value of 0.001 (P˂ 0.05). The organoleptic test results on chicken crapes significantly affected the texture (P˂0.05). Meanwhile, chicken crepes had no significant effect on color, taste, and aroma (P>0.05).

scholarly journals KUALITAS DAGING ITIK FERMENTASI YANG DIRENDAM MENGGUNAKAN L. plantarum DENGAN LEVEL YANG BERBEDA DAN DISIMPAN PADA SUHU RENDAH

ZOOTEC ◽  
2014 ◽  
Vol 34 (2) ◽  
pp. 99
Author(s):  
Rahmawati Hadju
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Content ◽  
Acid Content ◽  
Cooling Temperature ◽  
Acetic Acid Content ◽  
Randomized Design ◽  
Significant Difference ◽  
Meat Fermentation

THE CHEMICAL QUALITIES OF FERMENTED DUCK IMMERSED WITH DIFFERENT LEVELS OF L. plantarum AND STORED UNDER LOW TEMPERATURE. The objective of this research was study the effect of soaking time on chemical (pH, water content, acetic acid content and total lactic acid bacteria) of duck meat fermentation using L. plantarum. Ducks was done by soaking duck meat in culture L.plantarum and stroraged at cooling temperature. Soaking was done with different level of L. plantarum. This experiment was arranged in a completely randomized design consisted of five levels of L. plantarum. Data were analyzed by variance analysis. Significantly difference treatment effects on variable measures were tested using honestly significant difference (HSD). The result showed that treatments had significantly difference (P<0,01) on pH and total lactic acid bacteria of duck meat fermentation, but did not affect significant (P>0,05) on water content and acetic acid content of duck meat fermentation. Therefore, it can be concluded that soaking at 15% level of L. plantarum and storage at cooling temperature can conserve duck meat until 16 days and ducks fermentation were still constant. Keywords: Fermentation, duck meat, pH, water, acetic acid, lactic acid.

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