scholarly journals Quality Improvement of Fruit Melon Varieties (Cucumis Melo L.) With Ab Mix Nutrition Formulation

2021 ◽  
Vol 1 (1) ◽  
pp. 486-493
Author(s):  
Bambang Supriyanta ◽  
Frans Richard Kodong ◽  
Indah Widowati ◽  
Farida Ariefa Siswanto
Keyword(s):  
Cucumis Melo ◽  
Economic Value ◽  
Sweet Taste ◽  
Observation Data ◽  
High Quality ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Cucumis Melo L

Melon (Cucumis melo L.) is a horticultural commodity that has high economic value. The sweet taste, thick flesh, crunchy texture and high quality are the reasons people are interested in melon. The increase in melon productivity can be supported by the use of superior seeds and cultivation with a hydroponic system. The purpose of this research were to obtain premium melon with high quality which are characterized by sweetness levels above 15 brix, attractive skin and flesh color, high vitamin C content, and fruit flesh thickness. The study was conducted in March to July 2021 in greenhouse CV. Agroniaga. This study used a Completely Randomized Design (CRD) with 8 treatments: N1 (Formulation 1), N2 (Formulation 2), N3 (Formulation 3), N4 (Formulation 4), N5 (Formulation 5), N6 (Control 1 AB mix Nutriponic ), N7 (Control 2 AB mix Goodplant), and N8 (Control 3 General). Quantitative data were analyzed by analysis of variance at the 5% level. If there is a significant difference between treatments, the further test is continued with the Duncan multiple range test at a significance level of 5%. Qualitative observation data will be analyzed with descriptive statistics. Result of this research showed that N3 formula is the best to increase both harvest and quality of fruit.

scholarly journals Size, imbibition, and viability of seeds of two creole melon (Cucumis melo L.) from the state of Guerrero, Mexico

2021 ◽  
Vol 13 (12) ◽  
Author(s):  
José L. Escobar-Álvarez ◽  
Omar Ramírez-Reynoso ◽  
Paulino Sánchez-Santillán ◽  
Rocío Cuellar-Olalde ◽  
Teolincacíhuatl Romero-Rosales ◽  
...  
Keyword(s):  
Cucumis Melo ◽  
Positive Association ◽  
Costa Chica ◽  
Randomized Design ◽  
Physiological Quality ◽  
Completely Randomized Design ◽  
Student’S T ◽  
Melon Seeds ◽  
Cucumis Melo L

Objective: To determine the physical and physiological characteristics of Creole melon seeds from the Costa Chica ofGuerrero.Design/Methodology/Approach: It was established under a completely randomized design, and Student’s t-tests (a=0.05) and correlation with Pearson’s test were performed. Viability and imbibition were carried out using the methodologies described by the International Seed Testing Association (ISTA).Results: Creole seeds of the two varieties presented a significant statistical difference (95% confidence level) in the physical quality variables. The imbibition ended at 18 and 32 h in V2 and V1, respectively, after being submerged in water. The humidity percentage was higher in V1 (7.19); while, V2 presented a higher percentage of germination and viability (96 and 90%, respectively). There is a positive association between the humidity and the physical dimensions of the seed and the germination and viability (r2=0.954) that is highly significant (P=0.003).Study Limitations/Implications: Morphological and taxonomic classification studies of the Creole genotypes of the Costa Chica region of Guerrero are required.Findings/Conclusions: There was a positive correlation between the physical and physiological quality of the Creole melon seeds.

scholarly journals Comparisons of Four Methods for Thinning Eucalyptus Hybrid Coppice Shoots in Brazil

2019 ◽  
pp. 1-7
Author(s):  
Nilton Cesar Fiedler ◽  
Ricardo Pinheiro Cabral ◽  
Adriano Ribeiro de Mendonça ◽  
Weslen Pintor Canzian ◽  
Antonio Henrique Cordeiro Ramalho ◽  
...  
Keyword(s):  
Low Cost ◽  
Eucalyptus Grandis ◽  
Mechanical Damage ◽  
Operation Time ◽  
Significance Level ◽  
Homogeneity Of Variances ◽  
Randomized Design ◽  
Significant Difference ◽  
The Mean

Both manual and semi-mechanized systems are used for operations involved in coppice remodeling. Thus, there is a paradigm about the higher yield of semi-mechanized operations compared to manual operations. However, the small volume of research on this subject does not present data which is capable of confirming this hypothesis. Thus, the present study aimed to perform a technical analysis of costs, quality and productivity of different methods for conducting regrowth in Eucalyptus grandis x Eucalyptus urophylla hybrid plantations under coppice regeneration in areas of forest fostering. The experiment was conducted under a completely randomized design with four treatments (sprouting methods) and four replications in plots of 360m² each. The methods used were: brushcutter, sickle, machete and hand digger. An F-test (p <0.05) was performed to verify the differentiation between treatments for a given characteristic after verifying the normal distribution of data and homogeneity of variances. The means were compared by analysis of variance at the 5% significance level to analyze if there was significant difference between the operating times in the analyzed methods. An estimate of the costs per hectare was subsequently obtained in each offspring method and the quality of the operation was evaluated by observing the frequency of damage to the remaining trunk. The mean operation time of the methods did not differ significantly (p> 0.05). The brushcutter presented the highest cost per hectare (US$ 40,06/ha-1) and the excavator presented the lowest (US$ 18,65/ha-1). Spreading with the brushcutter presented the lowest percentage of mechanical damage (6.88%) and the sickle obtained the highest (20.63%). It was concluded that the operation with brushcutter was the method that provided the highest productivity, but has the highest operational cost, making the method with brushcutter, advantageous for its low cost, associated with a satisfactory productivity.

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa
Keyword(s):  
Glycine Max ◽  
Physical Properties ◽  
Sweet Taste ◽  
Soya Milk ◽  
Randomized Design ◽  
Soybean Extract ◽  
Glycine Max L ◽  
Completely Randomized Design ◽  
Water Ratio

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.

scholarly journals PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 673
Author(s):  
Ade Irma Juliana ◽  
Moegiratul Amaro ◽  
Nazaruddin Nazaruddin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Analysis Of Variance ◽  
Ph Value ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Polynomial Orthogonal

ABSTRACT               This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum   ABSTRAK             Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis.    Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

scholarly journals PEMANFAATAN EKSTRAK BELIMBING WULUH DAN EKSTRAK KULIT BUAH NAGA DALAM PEMBUATAN SELAI

2021 ◽  
Vol 8 (2) ◽  
pp. 62
Author(s):  
Nurul Aini ◽  
Dody Handito ◽  
Siska Cicilia
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Block Design ◽  
Fruit Peel ◽  
Significance Level ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Significant Difference ◽  
Sensory Tests

This study aims to determine the concentration of starfruit juice and dragon fruit peel on the quality of jam. The experimental design used was a one-factor Randomized Block Design (RAK) with six treatments and three replications to obtain 18 samples. The treatments were the concentration of starfruit juice and dragon fruit peel extract with P1 (100% : 0%), P2 (85% : 15%), P3 (70% : 15%), P4 (55% : 45%), P5 ( 40% : 60%) and P6 (25% : 75%). Parameters observed were vitamin C levels, antioxidant activity, spread, and color as well as sensory tests (color, aroma, and taste). Data analysis results were tested by analysis of variance at a significance level of 5% using Co-Stat software. If there is a significant difference, then the orthogonal polynomial further test is carried out, while the physical and sensory tests are further tested using the Honest Significant Difference test at a significance level of 5%. The results showed that the concentration of star fruit juice and dragon fruit pulp did not have a different effect on vitamin C levels but had a significantly different effect on antioxidant activity, spread, and color. P6 treatment resulted in the highest antioxidant activity of 77.27%, 12.80 mg of vitamin C content, 10.1 cm of smearing power, and sensory properties that were acceptable to the panelists.

scholarly journals The Effects of Massage on the Quality of Sleeping in Babies 3-4 Months Old at Gelatik and Nuri IHCs of Tanjung Unggat Village of Tanjungpinang in 2014

2014 ◽  
Vol 1 (3) ◽  
pp. 230-235
Author(s):  
Utami Dewi ◽  
Fidyah Aminin ◽  
Harvensica Gunnara
Keyword(s):  
Sleep Quality ◽  
Health Professionals ◽  
Sampling Technique ◽  
Significance Level ◽  
Body Development ◽  
Significant Difference ◽  
Before And After ◽  
Waking Up ◽  
Quasi Experiment Study

Sleep is an essential need that must be met, especially in the development phase since brain and body development will occur during sleep. Thus, sleep disturbance is a problem that will cause adverse effects on growth and development, especially for babies. Sleep quality for babies can be improved by providing baby massage on a regular basis. The purpose of this study was to prove whether there were differences in sleep quality before and after the massage in babies aged 3-4 months in Gelatik and Nuri IHC (Integrated Health Center) of Tanjungunggat Village of Tanjungpinang Municipality. Design: This was a Quasi Experiment study with a pretest-posttest method. The sample consisted of 17 respondents selected by purposive sampling technique. The statistical test used in this study was a dependent t-test with a significance level of 0.05.Result: The results showed that there was no significant difference between baby sleep duration before and after the massage (p = 0.414). However, there was significant difference between the frequency of waking up before and after the massage (p = 0.001) and there was a significant difference between the duration of waking up before and after the massage (p = 0.046. Discuss: Based on the results of this study, it is suggested that mothers should improve their knowledge on the importance of baby massage provided by health professionals and the health professionals should provide and demonstrate clear, complete and sustained information to the mothers and other related parties surrounding the IHC.

scholarly journals Reforestation of ‘Village Forest’ to Improve Sustaiability Creative Industries in Desa Siponjot

2021 ◽  
Vol 5 (2) ◽  
pp. 714-722
Author(s):  
Noverita Sprinse Vinolina ◽  
Antonio Marro Sipayung ◽  
Dardanila ◽  
Sondang Pintauli
Keyword(s):  
Forest Restoration ◽  
Raw Materials ◽  
Economic Value ◽  
Economic Benefits ◽  
Musical Instruments ◽  
Creative Industries ◽  
Raw Material ◽  
High Quality ◽  
The Village

This program is conducted to assist Siponjot Village while empowering the people of Siponjot Village to be able to utilize and maximize the benefit of the village forest. Village forest might support the availability of raw materials required for making musical instruments, such as high quality of wood, including how to process wood waste from making musical instruments to be used as creative souvenirs and improve the economic value. The raw material for production determined its results of the production of wood-based musical instruments. Thus, in order to produce a high quality tanginang, hasapi, and gondang, which previously began to be produced by arts crafts in the Sitangkubang area of ​​Siponjot Village, a high quality of raw materials is needed. The community service team surveyed the location of planting seeds for village forest restoration, provided socialization related to the importance of village forest cultivation and the suitability of the Siponjot Village area for the cultivation of these plants. Village forest restoration aims to maintain the beauty and beauty of the village. Implementation of village reforestation activities starting from socializing forest tourism and the strength of village forests to the community, followed by a discussion about village forest management and its economic benefits. Handover of a thousand units of forest plant seedlings given to the villagers of Siponjot as part of the forest restoration program in the area.

scholarly journals STIMULASI HASIL MELON ( Cucumis melo, L) DENGAN MENGGUNAKAN BIOTO GROW GOLD (BGG)

2018 ◽  
Vol 15 (1) ◽  
pp. 35-41
Author(s):  
SAHINDAH ARITONANG ◽  
SURTINAH SURTINAH
Keyword(s):  
Data Analysis ◽  
Cucumis Melo ◽  
Sugar Content ◽  
Fruit Weight ◽  
Leaf Length ◽  
Stem Diameter ◽  
Leaf Width ◽  
Randomized Design ◽  
Cucumis Melo L ◽  
Melon Fruit

The experiment was conducted experimentally using non-factorial Randomized Design (RAL) with 5 (five) treatment levels without Bioto Grow Gold, Bioto Grow Gold 1 ml liter-1 water, Bioto Grow Gold 2 ml liter -1 water, giving Bioto Grow Gold 3 ml liter-1 water and giving Bioto Grow Gold 4 ml liter-1 water. The data analysis used variance and continued with a different test of Duncan treatment average at p 0.05. The results showed that BGG treatment had the significant effect on leaf length, leaf width, stem diameter, flowering age, fruit circumference, fruit weight, a thickness of flesh and sugar content of melon fruit. The best treatment is giving Bioto Grow Gold 3 ml liter-1 water.

scholarly journals The Distribution of Mineral Elements and Protein in Soft Rice was Determined and Analyzed by SEM-EDS Technology

2021 ◽  
pp. 39-50
Author(s):  
Bo Peng ◽  
Xiao-Rui Ma ◽  
Wen-Ting Cui ◽  
Xia-Yu Tian ◽  
Chao Dong ◽  
...  
Keyword(s):  
Amylose Content ◽  
Energy Dispersive Spectrometer ◽  
Sweet Taste ◽  
Mineral Elements ◽  
Limiting Factor ◽  
Rice Seed ◽  
High Quality ◽  
Rice Varieties ◽  
Depth Analysis

Soft rice is a kind of high-quality rice between glutinous rice and sticky rice. It has low amylose content, crystal clear grains, sweet taste, soft glutinous, and is suitable for cooking and porridge. Chalkiness in soft rice is a white opaque part formed by loose endosperm. It is an important character that affects the appearance quality, processing, and cooking quality of rice, and also an important limiting factor that restricts the standard rate of high-quality rice in China. The combination of scanning electron microscope and energy dispersive spectrometer (SEM-EDS) can be used for in-depth analysis of rice, visualization, and quantitative analysis of element distribution in rice. The results showed that there were many kinds of mineral elements in soft rice seeds, among which C and O were the most abundant, followed by N and P, and Mg, Al, P, S, K, Ca, Mn, and Zn were less. The contents of C, N, P, and S in the non-chalky area were significantly higher than those in the chalky area. Especially N and S were the best indicators of protein, and the contents in the chalky area were higher than those in the non-chalky area. It means that the protein content in the chalky part of soft rice seed is less than that in the non-chalky part, which affects the nutritional quality of soft rice. Therefore, the results of this study laid a solid foundation for the in-depth analysis of the distribution of mineral elements and protein in soft rice and their effects on the quality of soft rice, which also provided important information for the cultivation of new high-quality rice varieties in the future.

scholarly journals Quality Improvement of White Pepper with Processing through Optimizing the Ratio of Starter Culture from Acetobacter sp., Bacillus subtilis, and Bacillus cereus

2021 ◽  
Vol 29 (1) ◽  
pp. 87-96
Author(s):  
Kirana Sanggrami Sasmitaloka ◽  
Hernani Hernani
Keyword(s):  
Fermentation Process ◽  
Starter Culture ◽  
High Quality ◽  
Soaking Time ◽  
White Pepper ◽  
Randomized Design ◽  
Short Period ◽  
Study Characteristics ◽  
Completely Randomized Design

Fermentation process using known microbial species can be exploited for the processing of white pepper. It is expected to generate quality of white pepper in a short period soaking time. This research aimed to study characteristics of white pepper through a fermentation process by addition of combination isolates of Acetobacter sp., B. subtilis, and B. cereus. After threshing, 2 kg of fresh pepper berries was soaked in water mixed with starter culture. The experiment used a completely randomized design, two replications. The treatment consisted of: A) starter culture ratio of Acetobacter sp.: B. subtillis: B. cereus (A1 = 0:0:0; A2 = 1:1:1; A3 = 2:1:1; A4 = 1:2:1; and A5 = 1:1:2) and soaking time (B1 = 5 and B2 = 7 days). Fermented pepper was decorticated, washed, and dried. The best treatment was fermented for 7 days with the combination isolates of Acetobacter sp., B. subtilis, and B. cereus with ratio 2:1:1. This condition produced white pepper in fulfilling in requirement of SNI standards with piperine and essential oil contents and TPC of 5.95%, 2.95% and 1.1 x 102 CFU/g, respectively. This process is expected to generate high quality of white pepper in a short soaking time.

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