POTENSI BIJI JARAK PAGAR SEBAGAI RODENTISIDA ALAMI

2021 ◽  
Vol 23 (2) ◽  
pp. 98-105
Author(s):  
Edo Legianto Pratama ◽  
Tuti Heiriyani ◽  
Riza Adrianoor Saputra
Keyword(s):  
Mus Musculus ◽  
Fish Meal ◽  
Rice Flour ◽  
Time Of Death ◽  
Average Decrease ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Jatropha Seeds ◽  
Jatropha Seed

[JATROPHA SEED POTENTIAL AS A NATURAL RODENTICIDE]. The controlling of rat's pest attacks often use chemical control that adversely affects non-target animals and leaves a residue for the environment. One of the recommended controls is to use natural rodenticides derived from jatropha seeds and do not harm non-target animals that are environmentally friendly. This research aims to determine the interaction and the best combination of bait mixed with jatropha seeds on the death of Mus musculus, as well as the type of bait and the best dose of jatropha seeds on the death of Mus musculus. The design in this study used a completely randomized design consisting of two factors, the first factor was the bait and the second factor was the dose of jatropha seeds. The results showed that there was an interaction between the type of bait and the dose of jatropha seeds on the amount of feed consumed by Mus musculus. The combination of bait type and dose of jatropha seeds that was best for the mortality of Mus musculus was found in the treatment of rice flour with 3.0 g of jatropha seeds, cornflour with 3.0 g of jatropha seeds, and fish meal with 3.0 g of jatropha seeds. The best dose of jatropha seeds in reducing the bodyweight of Mus musculus, accelerating the time of death, and increasing the percentage of death was 3.0 g of jatropha seeds with an average decrease in body weight of Mus musculus reaching 75%, and the fastest death for five days, and able to kill 100% of Mus musculus.

scholarly journals Jatropha curcas seed tolerance to desiccation and storage at low temperatures

2019 ◽  
pp. 396
Author(s):  
Alessandra Olmo Dardengo ◽  
Henrique Duarte Vieira ◽  
Bruno Borges Deminicis ◽  
Pedro Amorim Berbert ◽  
Márcia Terezinha Ramos de Oliveira
Keyword(s):  
Low Temperatures ◽  
Seed Quality ◽  
Biodiesel Production ◽  
Quality Analysis ◽  
Physic Nut ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Jatropha Seeds ◽  
Jatropha Seed ◽  
And Storage

Jatropha seeds were classified according to tolerance to desiccation and storage, as a way to subsidize future propagation programs, as jatropha seed shows to be a promising oilseed for biodiesel production. The objective of this work was to study the physiological classification regarding the tolerance of physic nut seeds to desiccation and storage at low temperatures and to verify if their behavior was closer to that of seeds classified as orthodox, recalcitrant or intermediate. The seeds were harvested in the morning and sent to the Laboratory, being processed and submitted to drying, storage and emergency assessment. For seed quality analysis, the germination test and the emergence speed index were used, using a completely randomized design, with four treatments (no drying, 12% humidity, 5% humidity and 12% humidity a -20ºC for 90 days) and five repetitions. After physiological classification, it was found that seeds of physic nut are orthodox, thus can be stored at low temperature (-20ºC) and with low water content (<5%), without compromising their viability.

KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT

2015 ◽  
Vol 4 (2) ◽  
pp. 41-44
Author(s):  
Priscillia Picauly ◽  
Gilian Tetelepta
Keyword(s):  
Water Solubility ◽  
Physical Property ◽  
Rice Flour ◽  
Absorption Index ◽  
Randomized Design ◽  
Nutrition Value ◽  
Banana Flour ◽  
Completely Randomized Design ◽  
Four Levels

Instant porridge is sereal-based food that can be combined with fruits so it will contain better nutrition. To improve the nutrition value of instant porridge then substitute of one kind of banana originally from Maluku is Tongka langit banana. A good quality of instant porridge has a high nutrition and a best physical property. This research aims to characterize of the physical properties instant porridge that are substituted by Tongka langit banana flour and the rice flour. The design that is applied is completely randomized design with four levels of treatment in comparing the substitution between Tongka langit banana flour and the rice flour as follow 20%, 40%, 60% and 80%. According to the result of this research, the physical characteristic of instant porridge that are substituted by Tongka langit banana flour are bulk density (0.84-0.89 g/mL), water absorption index (3.49-4.05%), and water solubility index (0.02-0.04%).

scholarly journals Effect of Storage Temperature on Beauveria bassiana (Bals.) Vuill. Viability on Several Carriers

2006 ◽  
Vol 22 (1) ◽  
Author(s):  
Sri Sukamto
Keyword(s):  
Beauveria Bassiana ◽  
Storage Temperature ◽  
Ultra Violet ◽  
Rice Flour ◽  
Plant Diseases ◽  
Maize Flour ◽  
The Third ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour

One of the entomopatogenous fungus types commonly observed and showed potency as myco-insectiside is Beauveria bassiana(Bals.) Vuill.In order to support effectiveness and patogenous activity of B. bassiana, it is necessary to add a carrying agent that protects its spores from ultra violet ray. This study aims to investigate the effect of storage temperature on viability of B. Bassianaspores on the carrier material. The observation was carried out in the Laboratory of Plant Diseases, Indonesian Coffee and Cocoa Research Institute. The research was arranged in completely randomized design by three factors. The first factor was carrier (C), that consists of C1 = rice flour, C2 = maize flour and C3 = tapioca flour. The second factor was dosage (D), that consists of D1 = 1 g B. bassiana+ 1 g carrier; D2 = 1 g B. bassiana+ 5 g carrier and D3 = 1 g B. bassiana+ 10 g carrier. The third factor was temperature of the storage (T),that consists of T1 = 5oC; T2 = 23oC and T3 = 29oC. Viability of B. Bassiana spores was examined by observing development of 100 blastopores randomly and determined under light microscope with 400 times magnification. Observation was conducted in two replicates after the spores of B. bassiana were kept in the storage for 2, 4, 8 and 16 weeks. The result showed that by adding 1 g tapioca flour and temperature of storage of 5oC was potentiall in keeping viability of B. bassianaspores at least for 2 months. It was due to that tapioca flour gave better effect than rice and maize flours in keeping the storage and appropriate low temperature. Viability of B. bassianaspores decreased with increasing carrier dosage, temperature and duration of the storage. Whereas, storage at 5oC was found to be a better condition in keeping viability of dry pure B. bassianaspores longer than conditions of 23o and 29oC. Key word:Beauveria bassiana, temperature, viability,carrier.

scholarly journals Karakteristik Kimia dan Organoleptik Flakes Kacang Hijau dengan Penambahan Bahan Pengisi dan Air

2016 ◽  
Vol 8 (1) ◽  
pp. 24-28
Author(s):  
Maya Indra Rasyid
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Mung Bean ◽  
Protein Levels ◽  
Absorption Ratio ◽  
Bean Flour ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

(Chemical and Organoleptic Characteristics of Mung Bean Flakes with The Addition of Fillers and Water) ABSTRACT. The objective of this research was to determine the chemical and organoleptic characteristics of mung bean flakes with the addition of fillers and water. The study was conducted using completely randomized design with two factors namely the addition of fillers and water. The results showed that the addition of fillers and water has significant (P≤0,01) effect on the water absorption ratio and protein levels of mung bean flakes. The best treatment was obtained by the mung bean flour without the addition of fillers with 150% of addition water with water absorption ratio of 204%, water content of 5,7%, protein of 22,01%, starch levels of 61,76%, organoleptic values of aroma of 2,61, color of 2,42, crispness of 2,72 and flavor of 2,83.

scholarly journals PENGARUH POLISAKARIDA KRESTIN DARI EKSTRAK JAMUR Coriolus versicolor TERHADAP PROFIL PROTEIN TERSTIKULER DAN KADAR TESTOSTERON Mus musculus

el–Hayah ◽  
2016 ◽  
Vol 5 (4) ◽  
pp. 169
Author(s):  
Sri Puji Astuti Wahyuningsih ◽  
Virid Gibson ◽  
Alfiah Hayati
Keyword(s):  
Molecular Weight ◽  
Treatment Group ◽  
Mus Musculus ◽  
Control Group ◽  
Protein Profiles ◽  
Testosterone Levels ◽  
Randomized Design ◽  
Sds Page ◽  
Elisa Technique ◽  
Completely Randomized Design

<em>The purpose of this research was to determine the effect of polysaccharide krestin</em> (<em>PSK) </em><em>on the testicular protein profiles and testosterone levels of Mus musculus with variety of dosages. This research used a completely randomized design. It were devide into four treatment group i.e. control group, PSK treatment at a dose of  15, 30, 60 mg/kgBW. Each group had six replications. Testicular proteins were isolated by flushing technique and analized by SDS-PAGE. Testosterone levels were analized using ELISA technique at wavelength 450 nm. Protein bands analysis showed that there were no diversification between four treatments. Molecular weight of protein bands were 87, 63, 57, 35, and 30 kDa. The results of research showed that the testosterone levels at dosage 60 mg/kgBW had significanly different with control, PSK treatment of 15 and 30 mg/kgBW. PSK treatment of  60 mg/kgBW had lowest level at dosage, i.e. 25946.8 ρg/mL. It can be concluded that giving variety of dosages of polysaccharide krestin did not affect to testicular protein profiles but giving effect to testosterone levels of Mus musculus.</em>

scholarly journals Analisis Efektifitas Tepung Jamur sebagai Larvasida Aedes aegypti

2012 ◽  
Vol 14 (1) ◽  
pp. 126
Author(s):  
Yekki Yasmin ◽  
Lenni Fitri ◽  
Betty Mauliya Bustam
Keyword(s):  
Aedes Aegypti ◽  
Beauveria Bassiana ◽  
Storage Time ◽  
Natural Sciences ◽  
The Other ◽  
Biology Department ◽  
Randomized Design ◽  
Two Factors ◽  
Result Show ◽  
Completely Randomized Design

This research is about effectivity analysis of two kinds of fungi i.e. Beauveria bassiana and Metharrizium anisopliae as Aedes aegyptilarvacide, it has been conducted at laboratories Zoology in Biology Department, Mathematics and Natural Sciences Faculty, Syiah KualaUniversity. Aims of this research were estimating maximum time storage of fungi powder as effective larvacide and the number of bacteriacolonies were found in water used for experiment. This research was used Completely Randomized Design (CRD). The experiments consistof two factors i.e kind and saving time of fungi. The result show that the longer the storage time of Beauveria bassiana the more ineffectiveit was as larvacide and the least fungi colonies were found. Metharrizium anisopliae on the other hand, the longer it was kept, the moreeffective it was as larvacide and the more fungi colonies were found.

scholarly journals The effect of organic fertilizer chicken on the growth of papaya plants in palm oil plantation: a case study of Naga Sari Village, Mestong, Muaro Jambi District

2021 ◽  
Vol 894 (1) ◽  
pp. 012030
Author(s):  
A T Maryani ◽  
N Mirna ◽  
F F Bahar
Keyword(s):  
Oil Palm ◽  
Organic Fertilizer ◽  
Organic Fertilizers ◽  
Chicken Manure ◽  
Animal Waste ◽  
Chemical Fertilizers ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Abstract The use of chemical fertilizers in agriculture has caused soil degradation and is harmful to human health. Organic fertilizers made from animal waste have received worldwide attention because they are not detrimental to health or the environment. This paper describes the effect of using organic fertilizers from chicken manure on the growth of papaya plants. A completely randomized design was used in this study using two factors and three repetitions; the variations of the fertilizers given were 0, 50, 100, 150, and 200 g. This study informed that organic chicken manure had a significant effect on the growth of oil palm and papaya plants. The best growth is oil palm and papaya plants given 200 g of organic fertilizer from chicken manure.

scholarly journals Rumen fermentation kinetics as impacted by red amaranth (Amaranthus cruentus, L) leaf powder using in vitro gas production technique

2020 ◽  
Author(s):  
Thiwakorn Ampapon ◽  
Bounnaxay Viennasay ◽  
Metha Wanapat
Keyword(s):  
Rumen Fermentation ◽  
Gas Production ◽  
Amaranthus Cruentus ◽  
Randomized Design ◽  
In Vitro Gas Production ◽  
Two Factors ◽  
Dry Matter Degradation ◽  
Leaf Powder ◽  
Completely Randomized Design

Abstract Background A need for research searching for alternative rumen enhancers warrants immediate attention. The in vitro fermentation experiment was conducted using factorial arrangement of two factors of roughage to concentrate and seven level of red amaranth leaf powder percentage of total substrate in a Completely randomized design (CRD). Two factors, namely Factor A was two ratio of roughage (R) to concentrate (C) at 60:40 and 40:60 and Factor B was level of red amaranth (Amaranthus cruentus, L) leaf powder (RALP) supplementation at 0, 2, 4, 6, 8, 10, and 12% of total dietary substrate. Results Red amaranth leaf powder (RALP) contained phytonutrients both condensed tannins and saponins in addition with high macro minerals (Ca, K, and Mg). This experiment revealed innovations of the RALP supplementation by enhancing rumen propionate (C3) production, reducing acetate (C2) to (C3) ratio, reducing protozoal population and mitigating methane (CH4) production. Furthermore, rumen dry matter degradation percentages were remarkably enhanced (P < 0.001) by increasing RALP supplementation. Conclusion Plants rich in phytonutrients and minerals such as red amaranth leaf powder (RALP) have a vital and promising role in modulating rumen fermentation, mitigating methane production, as well as increasing substrate degradability.

scholarly journals The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies

2021 ◽  
Vol 332 ◽  
pp. 01003
Author(s):  
Wayuni Rahmawany ◽  
Sentosa Ginting
Keyword(s):  
Moisture Content ◽  
Dietary Fiber ◽  
Rice Flour ◽  
Physicochemical Characteristics ◽  
Total Dietary Fiber ◽  
General Acceptance ◽  
Hedonic Value ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design

The purpose of this study was to determine the effect of the addition of tofu dregs flour on the physicochemical characteristics of shake flower cookies. The analysis was carried out using a non-factorial completely randomized design with a ratio of tofu pulp flour: rice flour, namely 100% rice flour (control), 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, 50 % : 50%. Shake flower cookies significantly affects moisture content, crude fiber content, color hedonic value, taste, aroma, texture, and general acceptance. The shake flower cookies with the best treatment was found in the ratio of tofu dregs flour: rice flour (10%: 90%) and a total dietary fiber test was carried out.

scholarly journals Efek Agitasi Susu Probiotik yang ditambahkan Buah Naga Merah (Hylocereus polyrhizus) terhadap Uji Sensorik dan Total Plate Count

2016 ◽  
Vol 1 (1) ◽  
pp. 816-823
Author(s):  
Feby Zalika Parindra ◽  
Yusdar Zakaria ◽  
Yurliasni Yurliasni
Keyword(s):  
Ph Value ◽  
Plate Count ◽  
Milk Processing ◽  
Total Plate Count ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Microbial P ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Hylocereus Polyrhizus

Abstrak.  Suatu penelitian telah dilakukan untuk mengetahui efek agitasi susu probiotik yang ditambahkan buah naga merah (Hylocereus Polyrhizus). Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Pengolahan Susu Fakultas Pertanian Universitas Syiah Kuala pada tanggal 29 April - 31 Mei 2016. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2x4 dengan 3 kali ulangan yang terdiri dari 2 faktor, A, agitasi yaitu (A1) dan (A2) non agitasi. Dan faktor B yaitu konsentrasi buah naga merah (B1) 20%,  (B2) 25%,  B3 (30%) dan (B4) 35%. Parameter yang diamati adalah derajat keasaman (pH), total mikroba dan uji organoleptik. Hasil penelitian menunujukkan bahwa terdapat pengaruh yang sangat nyata (P0,01) terhadap derajat keasaman (pH) dan berpengaruh nyata terhadap total mikroba (P0,05) serta terdapat interaksi antara kedua perlakuan. Sedangkan untuk uji organoleptik terdapat pengaruh yang sangat nyata (P0,01) terhadap kekentalan dan warna susu probiotik.  nilai derajat keasaman pH 4,03 - 4,11 dengan agitasi (pengadukan) masih sesuai dengan standar (SNI) 01-2981-1992. Sedangkan nilai total mikroba optimal terjadi pada penambahan buah naga sebanyak 30% baik agitasi maupun non agitasi. Effects of Milk Probiotic Agitation Added Red Dragon Fruit (Hylocereus Polyrhizus) on Sensory Test and Total Plate Coun Abstract.  A study about effects of milk probiotic agitation added red dragon fruit (Hylocereus Polyrhizus)  has been conducted to determine to test sensory and total plate count. This research was held at the Laboratory of Science and Milk Processing Technology, Agriculture Fakulty Syiah Kuala University on April 29 to May 31, 2016. This study used a completely randomized design (CRD) 2x4 factorial design with three replications consisting of two factors, A, agitation (A1) and (A2) non agitation. And factor B is the concentration of red dragon fruit (B1) 20%, (B2) 25%, B3 (30%) and (B4) 35%. The observed parameter is the degree of acidity (pH), total microbial and organoleptic tests. The results of the study indicate that the there is a  highly significant influence (P 0,01) to the degree of acidity (pH) and total significantly affected the total microbial (P 0.05), and there is interaction between the two treatments. As for organoleptic tests are highly significant effect (P 0.01) the thickness and color of probiotic milk. acidity pH value of 4.03 to 4.11 with agitation (stirring) is still in accordance with the standard (SNI) 01-2981-1992. While the total value of optimal microbial occurred upon addition of dragon fruit by 30% both agitation and non agitation

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