scholarly journals FERMENTATION OF WHEY WASTE AS ORGANIC LIQUID FERTILIZER "PUCAFU"

2017 ◽  
Vol 2 (2) ◽  
pp. 7-13
Author(s):  
Muhammad Akhsan Akib ◽  
Henny Setiawati
Keyword(s):  
Organic Liquid ◽  
Total N ◽  
Organic C ◽  
Fermentation Time ◽  
Liquid Fertilizer ◽  
Randomized Design ◽  
Two Factors ◽  
Liquid Wastes ◽  
Completely Randomized Design ◽  
Yeast Concentration

Whey waste contains organic materials, particularly high complex proteins and amino acids in the form of suspended and dissolved solids, however the utilization of whey as a organic liquid fertilizer still has a less attention. Thus the Utilization of the whey waste through anaerobic process to be used as a organic liquid fertilizer is the purpose of the research. This research was conducted using factorial design with completely randomized design (CRD) which consists of two factors: the yeast concentration (without yeast; 0.25 and 0.50 g/500 ml of whey waste) and the fermentation time (0, 3, and 5 days). The variables measured were the content of organic C, C/N Ratio, and Total N, P2O5 and K2O contents. The results showed that the fermented whey waste on the different fermentation time and yeast concentration had increased the organic C and C/N ratio, but decreased P2O5 and K2O contents. The utilization of whey combined with solid or other liquid wastes gave a chance to produce a quality organic liquid fertilizer 

PENGARUH KONSENTRASI RAGI TAPE DAN LAMA FERMENTASI TALAS (Colocasia esculenta) TERHADAP KUALITAS PRODUK COOKIES NASTAR

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Miya Maryati ◽  
Sri Wahyuni ◽  
RH Fitri Faradilla
Keyword(s):  
Content Analysis ◽  
Nutritional Value ◽  
National Standard ◽  
Yeast Fermentation ◽  
Nutritional Content ◽  
Fermentation Time ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Yeast Concentration

ABSTRACTThis study aimed to determine the effect of tape yeast fermentation on taro tubers on the physical properties of flour and the hedonic organoleptic assessment of nastar cookies and the nutritional content of nastar cookies. This study used a factorial Completely Randomized Design (CRD) which consisted of two factors, namely yeast concentration and fermentation time. The yeast concentration (R) consisted of three levels, namely 0% tape yeast (R1), 3% tape yeast (R2), and 5% tape yeast (R3) while the fermentation time (F) consisted of three levels, namely 12 hours (F1), 24 hours (F2), and 36 hours (F3). The observational variables in this study consisted of organoleptic tests with hedonic scales and nutritional content analysis. The best treatment based on the organoleptic test of nastar cookies was the R2F2 sample with scores of color, aroma, taste, texture, and overall reached 4.52 (very like), 4.51 (very like), 4.51 (very like), 4.58 (very like), and 4.48 (like), respectively. The nutritional value of selected nastar cookie products R1F2 had 4.71% water, 1.13% ash, 5.55% fat, 5.88% protein, and 82.73% carbohydrate. Meanwhile, the R2F2 sample had 4.78% water, 1.13% ash, 7.97% fat, 7.02% protein, and 79.1% carbohydrate. The protein and fat contents of this cookie product did not meet the national standard, while the content of other ingredients met the national standard.Keywords: Nastar Cookies, Fermentation, Yeast Tape and Taro Flour.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh fermentasi ragi tape pada umbi talas terhadap sifat fisik tepung dan penilaian organoleptik hedonik cookies nastar serta kandungan gizi cookies nastar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor yaitu faktor pertama konsentrasi ragi dan faktor kedua lama fermentasi, faktor pertama yaitu konsentrasi ragi (R) yang terdiri atas tiga taraf yaitu 0 % ragi tape (R1), 3 % ragi tape (R2) dan 5 % ragi tape (R3). Faktor kedua yaitu lama fermentasi (F) yang terdiri atas tiga taraf yaitu selama 12 jam (F1), 24 jam (F2), dan selama 36 jam (F3).Variabel pengamatan pada penelitian ini terdiri dari uji organoleptik dengan skala hedonik dan analisis kandungan gizi. Perlakuan terbaik berdasarkan uji organoleptik cookies nastar yaitu R2F2 dengan skor penilaian kesukaan terhadap warna sebesar 4,52 (sangat suka), aroma 4,51 (sangat suka), rasa 4,51 (sangat suka), tekstur 4,58 (sangat suka) dan over all 4,48 (suka). Nilai gizi produk cookies nastar terpilih R1F2 dan R2F2 yang meliputi kadar air (4,71 %) dan (4,78 %), kadar abu (1,13 %) dan (1,13 %), kadar lemak (5,55 %) dan (7,97 %), kadar protein (5,88 %) dan (7,02 %) dan kadar karbohidrat (82,73 %) dan (79,1 %). Kadar protein dan lemak produk cookies ini belum memenuhi standar SNI, sedangkan kandungan bahan lainnya telah memenuhi standar SNI.Kata Kunci : Cookies Nastar, Fermentasi, Ragi Tape dan Tepung Talas.

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).

scholarly journals PENGARUH APLIKASI HERBISIDA GROMOXONE 276 SL (LARUT) TERHADAP SIFAT KIMIA INCEPTISOL

2021 ◽  
Vol 8 (2) ◽  
pp. 309-315
Author(s):  
Maidia Solfianti ◽  
Amsar Maulana ◽  
H Herviyanti ◽  
Teguh Budi Prasetyo
Keyword(s):  
Weed Control ◽  
Agricultural Land ◽  
Chemical Properties ◽  
Total N ◽  
Organic C ◽  
Randomized Design ◽  
C And N ◽  
Completely Randomized Design

Gromoxone 267 SL Herbicide (GH) is widely used in weed control, and its contamination in the soil has the potential for contamination in agricultural land. The purpose of this study was to explore the effect of the application of soluble Gromoxone 267 SL herbicide on changes in the chemical properties of Inceptisols. This study used a completely randomized design with 4 treatments and 3 replications, namely A = 0% R (0.00 mL GH 7.34 mL H2O); B = 50% R (0.03 mL GH 7.34 mL-1 H2O); C = 100% R (0.06 mL-1 HG 7.34 mL-1 H2O) and D = 150% R (0.09 mL HG 7.34 mL-1 H2O), where 100% recommended soluble Gromoxone 267 SL herbicide (soluble) is assumed to be equivalent to (~) 100% Paraquat Dichloride (276 g L-1) in the Gromoxone 267 SL herbicide. The results of this study showed that 150% application of the recommended soluble Gromoxone 267 SL herbicide had a very significant effect on reducing CEC, total N, K, Ca and Mg-dd. It also had a significant effect on organic C and N of Inceptisols compared with control or without application of Gromoxone 267 SL herbicide.

scholarly journals Alternative Organic Liquid Fertilizer from Meatball Water Decoction with Banana Humps Activator

2019 ◽  
Vol 14 (4) ◽  
pp. 345-350
Author(s):  
S. D. Cahyani ◽  
N. R. Amalia ◽  
A. H. Achmad ◽  
M. Hilmi ◽  
D. Triasih
Keyword(s):  
Research Method ◽  
Organic Liquid ◽  
Liquid Fertilizer ◽  
Randomized Design ◽  
P Content ◽  
Completely Randomized Design ◽  
Nitrogen Phosphorus

This study aimed to determine the effect of the use of EM4 and Local Microorganism (LM) activators from banana hump (Kepok banana, Raja banana, and Ambon banana) on the manufacture of organic liquid fertilizer derived from waste meatball water stew. The research method used in this study was Completely Randomized Design (CRD) consisting of 4 treatments and three replications, namely: P1 EM4, P2 (Local Microorganism from Kepok banana hump ), P2 (Local Microorganism from Ambon banana hump), P3 (Local Microorganism from Raja banana hump). In this study testing the levels of Nitrogen, Phosphorus, Potassium, Carbon, and pH levels in organic liquid fertilizer from boiled meatball water. The data obtained from this study were analyzed using Complete Randomized Design and Duncan's advanced test. The results of the addition of EM4 activator and banana hump MOL on the manufacture of organic liquid fertilizer from meatball decoction water showed no significant effect (P> 0.05) on N, K, and pH levels on fertilizers. The results showed a significant effect (P <0.05) on the P content of fertilizer. The highest C content was found in P2, while the highest C / N ratio was found in P0.

scholarly journals Pengaruh Perbedaan Konsentrasi Pupuk Organik Cair tehadap Produksi Bawang Merah (Allium ascalonicum L)

2012 ◽  
Vol 12 (2) ◽  
pp. 44 ◽  
Author(s):  
Setiyowati Setiyowati ◽  
Sri Haryanti ◽  
Rini Budi Hastuti
Keyword(s):  
Organic Liquid ◽  
Economic Value ◽  
Liquid Fertilizer ◽  
Randomized Design ◽  
Wet Weight ◽  
Completely Randomized Design

Shallot is one an important of vegetable comodity, both in economic value and nutrition ingredients. One of an effort to support the increasing of shallot yield with plantation technology by giving organic liquid fertilizer. The experiment we studied to find out the effect of organic liquid fertilizer with different consentration on yield of shallot. The experiment used Completely Randomized Design consisted 6 consentration of organic liquid fertilizer 0 ml/L (P0), 1 ml/L (P1), 2 ml/L (P2), 3 ml/L (P3), 4 ml/L (P4), 5 ml/L (P5) with 4 replication. The results show that consentration of 4 ml/L organic liquid fertilizer is increas the number of bulb and consentratin of 5 ml/L is increas in tuber wet weight.

scholarly journals Pengaruh Kompos Tandan Kosong Kelapa Sawit dan Larutan Mikroorganisme Lokal Eceng Gondok terhadap Pertumbuhan Tanaman Kedelai(Glycine max L. Merill)pada Tanah Pasca Tambang

2019 ◽  
Vol 1 (2) ◽  
pp. 129
Author(s):  
Aulya Rochimah ◽  
Ansyahari Ansyahari ◽  
Roro Kesumaningwati
Keyword(s):  
Oil Palm ◽  
Seed Weight ◽  
Chemical Properties ◽  
Total N ◽  
Organic C ◽  
Empty Fruit Bunches ◽  
Randomized Design ◽  
Significant Difference ◽  
Glycine Max L ◽  
Completely Randomized Design

The research was conducted to determine: 1) some chemical properties of oil palm empty fruit bunches (EFB) compost withbio-activator of water hyacinth local microorganism solution; 2) the best dose of local microorganism solution and compost of empty fruit bunches on the growth of soybean.The research was conducted from April until November 2016 in the Laboratory of Soil,Faculty of Agriculture,Mulawarman University,Samarinda.The experiment wasarranged in Completely Randomized Design (CRD) with five treatments and fivetime replications. The treatment was dose of compost,consisted of: 0 (control);200;400;600;and 800 g per polybag. Data were analyzed by analysis of variance (Anova) with F-test and if there was significantly different among treatments, continued withleast significant difference (LSD) test of 5%. Results of the chemical properties analysis of oil palm empty fruit bunchescompost with 300 mL local microorganism solution L-1as follows: pH 9.10; Organic-C 35.32%; total-N 1.34%; C/N ratio 26.36%; P2O5 0.08%; and K2O 1.88%.The dose of 800 g compost per polybag is the best dose of compost to the plant height at 14, 21, 28, 35, and 42 days after planting respectively 14.00; 18.32; 21.52; 24.54; and 27.36 cm, number of pods 8.80,and dry seed weight of soybean 1.99 g.

scholarly journals KADAR ANTOSIANIN, TOTAL FENOL DAN SIFAT SENSORIS TEPUNG TAPE BERAS HITAM BERDASARKAN VARIASI METODE PENGOLAHAN DAN KONSENTRASI RAGI

2019 ◽  
Vol 9 (2) ◽  
pp. 94
Author(s):  
Marini Firia Dewi ◽  
Nurhidajah Nurhidajah ◽  
Siti Aminah
Keyword(s):  
Water Content ◽  
Research Design ◽  
General Public ◽  
Ash Content ◽  
Processing Method ◽  
Black Rice ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Yeast Concentration

Black rice tapai flour is a product that can familiarizing black rice to general public. The purpose of this research was to determine the best formula of black rice tapai flour based on anthosianin content, total phenol and characteristic sensory analization results. The research design used was a Completely Randomized Design (RAL) factorial with two factors, the processing method and yeast concentration. Each factor consists of three levels. Processing methods are steamed, team and boiling black rice using rice cooker and the concentration of yeast is 1%, 2% and 3% so that nine treatment combinations are repeated three times. The results showed that the black rice tapai flour with tim processing method + 2% yeast concentration is the best formula for tapai flour. Proximate value of black rice tapai flour with tim processing method + 2% yeast concentration is 11.3% water content, 7.74% protein, 4.63% fat, 19.21% fiber, 2.51% ash content and carbohydrate 54.61%.

scholarly journals Response of Oil Palm Seedling (Elaeis guineensis) In Pre Nursery On Giving Doses of Nasa Liquid Organic Fertilizers and Intervals

AGRIFOR ◽  
2019 ◽  
Vol 18 (1) ◽  
pp. 79
Author(s):  
Yetti Elidar
Keyword(s):  
Plant Height ◽  
Oil Palm ◽  
Elaeis Guineensis ◽  
Organic Liquid ◽  
Organic Fertilizers ◽  
Liquid Fertilizer ◽  
East Kalimantan ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Difference Test

Response of  Oil Palm Seedling (Elaeis guineensis) In Pre Nursery On Giving Doses of Nasa Liquid Organic Fertilizers  and Intervals. The purpose of this research is to know the doses and interval of Nasa organic liquid fertilizer (OLF) and the combination of dosage and OLF Nasa interval to the best palm seeds in pre nursery. The research was conducted in UPTD Seed Plantation Plantation Supervision of East Kalimantan Province in 2015. The study used Factorial completely randomized design (CRD)  5 x 4 with nine replications. The first factor was the treatment of OLF Nasa doses in a concentration of 3 cc OLF Nasa per liter of water (D) consisting of 5 levels, namely: d0 = 0 ml OLF Nasa, d1 = 300 ml OLF Nasa, d2 = 400 ml OLF Nasa, d3 = 500 ml OLF Nasa and d4 = 600 ml OLF Nasa. The second factor is the treatment of OLF Nasa (I) Interval Interval consisting of 4 levels, namely: i1 = 1 week, i2 = 2 weeks, i3 = 3 weeks and i4 = 4 weeks. Thus there were 16 treatments and each treatment was repeated 9 times so that the total was 180 seeds. Data were analyzed statistically and tested further with the smallest real difference test (BNT) at 5% level.The results showed that the dosage of 500 ml OLF in the concentration of 3 cc OLF Nasa liter-1 of water gave the highest plant height that is an average 28.73 cm. While the OLF Nasa interval once a week gives the highest plant height is an average of 29.33 cm.

scholarly journals Pengaruh Konsentrasi Garam Dan Lama Fermentasi Terhadap Karakteristik Pikel Cabai Pimiento (Capsicum chinense)

2021 ◽  
Vol 10 (2) ◽  
pp. 293
Author(s):  
Amelia Mardhatillah ◽  
I Gusti Ayu Ekawati ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Total Dissolved Solids ◽  
Capsicum Chinense ◽  
Total Acid ◽  
Fermentation Time ◽  
Randomized Design ◽  
Effect Concentration ◽  
Two Factors ◽  
Completely Randomized Design

The research was conducted for the purpose of know the effect concentration of salt and fermentation time against the characteristic of pimiento pickle. The design used in this research was completely randomized design (RAL) factorials pattern, consisting of two factors .The first was the concentration of salt with concentration of 3 % , 6 % , and 9 % .The second factor was time consisting of two and three weeks .The whole treatment repeated three times to obtain 18 unit experiment .The data was analyzed with duncan test. The results of the study showed that the treatment of salt with 6 % concentration with 3 weeks fermentation was capable of producing pimento pickle with the best characteristic total criteria of  lactic acid bacteria 4.8x10-6 CFU/ ml, pH 4.89, total acid 0.576 % and total dissolved solids 9.670 Brix.

Properties and cost analysis of bio-urine liquid fertilizer (BLF) from Balinese cattle on the use of bio-activators and different fermentation times

2020 ◽  
Vol 45 (1) ◽  
pp. 47-57
Author(s):  
M. I. Said ◽  
E. Abustam ◽  
St. Rohani ◽  
R. N. Adiatma
Keyword(s):  
Production Cost ◽  
Fermentation Process ◽  
Organic Content ◽  
Organic N ◽  
Fermentation Time ◽  
Liquid Fertilizer ◽  
Ph Values ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference

The study was aimed to evaluate the effect of bio-activator and different fermentation time in the process of producing bio-urine liquid fertilizer (BLF) from Balinese cattle. Two types of bio-activators are used, namely (1) animal bio-activator (ABA) and (2) plant bio-activator (PBA). The time of fermentation process applied is (1) 7, (2) 14 and (3) 21 days. The research was prepared based on a Completely Randomized Design (CRD) of the factorial pattern. The data of the research were analyzed using ANOVA. The result showed that the difference of bio-activator and time of fermentation process had significant effect (P<0.05) on C-organic, N-organic and C/N ratio of BLF, but no significant on pH. The C-organic content of 9.59-12.02%. N-organic of 1.03-1.35% and C/N ratio of 8.33 to 11.03. The pH values are 8.76-8.95. The final results showed that the use of bio-activator using a 14-days fermentation time showed the best characteristics compared to other. The production cost of BLF using PBA is lower IDR.8,179.22 than ABA IDR.8.312,28. The application of PBA IDR.11,820.78, was more advantageous than ABA IDR.11,687.72.

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