scholarly journals PENGARUH PENGGUNAAN ASAM ASAM ASETAT, ASAM KLORIDA DAN ASAM SITRAT TERHADAP KARAKTERISTIK LEM DARI LIMBAH SISIK IKAN KAKAP MERAH (Lutjanus argentimaculatus)

2020 ◽  
Vol 3 (2) ◽  
Author(s):  
Mariani Mariani ◽  
Haslianti Haslianti ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Hydrochloric Acid ◽  
Water Content ◽  
Wood Surface ◽  
Surface Damage ◽  
Red Snapper ◽  
Fish Scales ◽  
Duncan Multiple Range Test ◽  
Range Test

ABSTRACT         The aim of this study was to determine the effect of acetic acid, hydrochloric acid, and citric acid on the physical characteristics of glue from red snapper scales. This study used a completely randomized design (CRD) with one factor of the acid solvent type (5% acetic acid, 5% hydrochloric acid, and 5% citric acid with 150 g of fish scales. Observation data were analyzed using ANOVA (Analysis of Variance) at the 95% level, if there is a significant difference (p <0.05) then a further test is carried out with the DMRT (Duncan Multiple Range Test) tests at the 95% significant level. The results obtained showed that the effect of acetic acid, hydrochloric acid, and citric acid on the characteristics of glue from red snapper fish scales had a significant effect on the adhesive strength value of fish glue, wood surface damage, viscosity, water content but not the pH of fish glue. The best results for the stickiness of fish glue, wood surface damage, fish glue viscosity, pH, and water content were obtained on extraction using acetic acid 6.61; 40.75; 3.60; 4.46; and 48,26 respectively. The results obtained showed that the effect of using acetic acid, hydrochloric acid, and citric acid on the characteristics of glue from red snapper fish scales had a significant effect on the adhesive strength value of fish glue, wood surface damage, viscosity, water content but not the pH of fish glue. Keywords: Acetic acid, citric acid,  fish glue, fish scales, hydrochloric acid.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan asam asetat, asam klorida, dan asam sitrat terhadap karakteristik fisik lem dari sisik ikan kakap merah dan untuk mengetahui pengaruh penambahan asam asetat, asam klorida dan asam sitrat terhadap karakteristik kimia lem dari sisik ikan kakap merah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu jenis pelarut asam (asam asetat 5%, asam klorida 5%, dan asam sitrat 5% dengan sisik ikan sebanyak 150 g. 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 pengaruh penggunaan asam asetat, asam klorida dan asam sitrat terhadap karakteristik lem dari limbah sisik ikan kakap merah memberikan pengaruh nyata terhadap nilai keteguhan rekat lem ikan, kerusakan permukaan kayu, viskositas, kadar air namun tidak dengan pH lem ikan. Hasil terbaik untuk uji keteguhan rekat lem ikan, kerusakan permukaan kayu, viskositas, pH lem ikan dan kadar air lem ikan terdapat pada ekstraksi menggunakan asam asetat dengan nilai masing-masing 6.61; 40.75; 3.60; 4.46 dan 48.26.Kata kunci: Asam asetat, asam klorida, asam sitrat, lem ikan, sisik ikan

scholarly journals Pemanfaatan Limbah Hasil Perikanan: Lem Ikan Berbahan Baku Sisik Ikan yang Berbeda

2018 ◽  
Vol 1 (2) ◽  
pp. 60
Author(s):  
Dea Kurnia Sari
Keyword(s):  
Water Content ◽  
Wood Surface ◽  
Nile Tilapia ◽  
Surface Damage ◽  
National Standard ◽  
Fish Scales ◽  
Randomized Design ◽  
Different Types ◽  
The Difference ◽  
Tilapia Scale

Fishery processing industry such as fillet fish and boneless milkfish which are increasing rapidly raises new problem, that is industrial waste which one of them is fish scales. Fish scales in the know contain collagen which can be used as adhesive or glue and can be one of the innovations for waste processing of scales. The purpose of this study was to determine the effect of different fish scales on quality of fish glue from three different types of fish scales. The material used in this study is the scales of fish Seabass (Lates calcarifer), nile tilapia (Oreochromis niloticus), and milkfish (Chanos chanos Forks), acetic acid, NaOH, and aquadest. The research method used is experimental laboratories using Completely Randomized Design with treatment of three different types of fish scales with three repetitions each. The results obtained were analyzed using the analysis of variance, stickiness value, wood surface damage, viscosity, pH and water content of fish glue. To know the difference between treatments, the data were analyzed with real honest difference analysis. The results of this study showed that fish scales differed significantly (P <0.05) on all analysis, but not pH of fish glue. Based on the results of this study that meets the Indonesian National Standard no. 06-6049-1999 on Quality Requirements of Polyvinyl Acetate Emulsion For Wood Working Adhesives, Seabass fish scales is the best fish glue with quality: stickiness value 8.64 N/mm2, 40.47 % wood surface damage, viscosity 7.68 poise, pH 4.80, and water content of 59.92 %. Keywords: Fish glue; Milkfish Scale; Nile Tilapia Scale; Seabass Scale

Effect of pH, Acidulant, Time, and Temperature on the Growth and Survival of Listeria monocytogenes

1989 ◽  
Vol 52 (8) ◽  
pp. 571-573 ◽  
Author(s):  
KENT M. SORRELLS ◽  
DAVIN C. ENIGL ◽  
JOHN R. HATFIELD
Keyword(s):  
Antimicrobial Activity ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Citric Acid ◽  
Hydrochloric Acid ◽  
Malic Acid ◽  
Incubation Temperature ◽  
Growth And Survival ◽  
Ph Values

The effect of different acids, pH, incubation time, and incubation temperature on the growth and survival of four strains of Listeria monocytogenes in tryptic soy broth was compared. Hydrochloric acid (HCl), acetic acid (AA), lactic acid (LA), malic acid (MA), and citric acid (CA) were used to acidify tryptic soy broth to pH values 4.4, 4.6, 4.8, 5.0, and 5.2 pH. Incubation times were 1, 3, 7, 14, and 28 d at 10, 25, and 35°C. The inhibition of L. monocytogenes in the presence of high acidity appears to be a function of acid and incubation temperature. Based on equal pH values, the antimicrobial activity is AA &gt; LA &gt; CA ≥ MA &gt; HCl at all incubation times and temperatures. When based on equal molar concentration, the activity appeared to be CA ≥ MA &gt; LA ≥ AA &gt; HCl at 35 and 25°C, and MA &gt; CA &gt; AA ≥ LA &gt; HCl at 10°C. Greatest antimicrobial activity occurred at 35°C. Greatest survival occurred at 10°C and greatest growth occurred at 25°C. Final pH of the medium was as low as 3.8 in HCl at 28 d. All strains grew well at pH values lower than the minimum previously reported (5.5–5.6).

scholarly journals UJI SENSORI, FISIK DAN KIMIA KERUPUK IKAN DENGAN PENAMBAHAN KONSENTRASI DAGING IKAN GABUS (Channa striata) YANG BERBEDA

2019 ◽  
Vol 2 (2) ◽  
pp. 157
Author(s):  
Tresia Natalia ◽  
Hermanto Hermanto ◽  
Kobajashi Togo Isamu
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Analysis Of Variance ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Physical Test ◽  
Channa Striata ◽  
Range Test

ABSTRACT          The aim of this study was to determine the effect of the addition of Catfish (Channa striata) meat concentration which was different from the parameters observed in sensory tests (appearance, smell, taste, and crispnes), physical test ( volume of development) and chemical tests (water content, ash content, protein content and carbohydrate content) and in crackers. This study uses a Completely Randomized Design (CRD) which consists of three treatments namely treatment A (DG 30%), B (DG 40%) and C (DG 50%) and replications three times. Observation data were analyzed using ANOVA (Analysis of Variance) at the level of 95%, if there were significant differences (P> 0.05) then further testing was carried out with DMRT (Duncan Multiple Range Test) at 95% significance level. The results obtained showed that adding catfish  meat to fish crackers had no significant effect on sensory values which included appearance ,smell, and taste, but sensory crispness had a significant effect The best results for sensory assessment were found in treatment C where the value appearance 7,4, smell, 7,7, taste 7,4 and crispness 4,4 was in treatment A. The physical test results of the development volume show the best value of treatment A with a development volume of 140%. The best treatment for chemical tests was in treatment C with a water content of 10,90 % and protein content of 14,10%. While the best ash content of 2,35% and carbohydrate content of 43,82% in treatment A. Keywords: catfish (Channa striata), crackers, chemical test, physical and sensoryABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan konsentrasi daging ikan gabus (Channa striata) yang berbeda terhadap parameter yang diamati pada uji sensori (kenampakan, bau, rasa dan kerenyahan), uji fisik (volume pengembangan) dan uji kimia (kadar air, kadar abu, kadar protein dan kadar karbohidrat) pada kerupuk ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari  tiga perlakuan yaitu perlakuan A (daging ikan gabus 30%), B (daging ikan gabus 40%) dan C (daging ikan gabus 50%) 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 penambahan daging ikan gabus terhadap kerupuk ikan memberikan pengaruh tidak nyata terhadap nilai sensori yang meliputi kenampakan, bau, dan rasa, tetapi pada sensori kerenyahan memberikan pengaruh nyata. Hasil terbaik untuk penilaian sensori terdapat pada perlakuan C dimana memiliki nilai kenampakan 7,4, bau 7,7, rasa 7,4 sedangkan perlakuan terbaik untuk kerenyahan 4,4 terdapat pada perlakuan A. Perlakuan terbaik pada uji fisik volume pengembangan menunjukkan nilai terbaik yaitu perlakuan A dengan nilai volume pengembangan 140%. Perlakuan terbaik pada uji kimia terdapat pada perlakuan C dengan nilai kadar air 10,90%, kadar protein 14,10%, sedangkan perlakuan terbaik untuk kadar abu 2,35% dan kadar karbohidrat 43,82% terdapat pada perlakuan A. Kata kunci: (Channa striata), Ikan gabus, kerupuk, uji kimia, fisik, dan sensori

scholarly journals USE OF ZPT AND PLANTING MEDIA ON THE GROWTH OF MYCELIUM OYSTER MUSHROOM (Pleurotus ostreatus)

2020 ◽  
Vol 7 (1) ◽  
pp. 2125-2131
Author(s):  
Joshua H.L. Tobing ◽  
Donn Ricky ◽  
Meyria K Situmeang
Keyword(s):  
Acetic Acid ◽  
Pleurotus Ostreatus ◽  
Water Extract ◽  
Boiling Water ◽  
Oyster Mushroom ◽  
Naphthalene Acetic Acid ◽  
Duncan Multiple Range Test ◽  
Green Beans ◽  
Mycelium Growth ◽  
Range Test

White Oyster mushroom (Pleurotus ostreatus) is an alternative food for the society because of its high nutrients content. This study uses of ZPT and media to see the grow of the mycelium white oyster mushroom. Media used are the boiling water extract of nuts (green beans, soy bean, peanuts, beans of string bean, and beans of nut snaps) and ZPT (Naphthalene Acetic Acid and Kinetin). Anova was used to analyze the data at a significant level of α = 0.05. The results shows that: (1) There’s a significant effect of ZPT and Non-ZPT on the mycelium growth with p=0.000, Duncan Multiple Range Test (DMRT) shows that Kinetin is highest contribution to the significancy of Anova; (2) planting media used in the study shows a significant differences on the mycelium growth with p=0039, Duncan Multiple Range Test shows that beans of long bean and soy bean are the highest contribution to the significancy of Anova; (3) time/days of observation  done in the study shows a significant differences on the mycelium growth with p=0000, Duncan Multiple Range Test shows that T6 or day 14 of observation shows the highest contribution to the significancy of Anova; (4) the interaction of ZPT, Non-ZPT and planting media show a significant differences on the mycelium growth p=0000; (5) the interaction of ZPT, Non-ZPT and time show a significant differences on the mycelium growth with p=0000; (6) the interaction of media and planting time show a significant differences on the mycelium growth with p=0000; and (7) the interaction of ZPT, Non-ZPT and planting media and time do not affect significantly the mycelium growth with  p=0053.

scholarly journals PENGARUH PERBANDINGAN PASTA KECAMBAH KACANG TUNGGAK (Vigna unguiculata L.) DAN PASTA RUMPUT LAUT (Eucheuma cottonii) TERHADAP KARAKTERISTIK SOSIS ANALOG KACANG TUNGGAK

2019 ◽  
Vol 8 (2) ◽  
pp. 150
Author(s):  
Kadek Wiantini ◽  
I Gusti Ayu Ekawati ◽  
Ni Made Yusa
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Range Test

This study aims to determine the effect of cowpea sprout paste and seaweed paste to the characteristics of analogue cowpea sausage, and to know the right ratio of cowpea sprout paste and seaweed paste on the characteristics of analogue cowpea sausage. The experimental design used was completely randomized design with the treatment ratio of cowpea sprout paste and seaweed paste, which consists of 5 levels such as: 90% cowpea sprout paste : 10% seaweed paste, 80% cowpea sprout paste : 20% seaweed paste, 70% cowpea sprout paste : 30% seaweed paste, 60% cowpea sprout paste : 40% seaweed paste, and 50% cowpea sprout paste: 50% seaweed paste. The treatment was repeated 3 times to obtain 15 units of experiments. The data were analyzed by variance analysis and if the treatment had a significant effect then continued with DMRT (Duncan Multiple Range Test). The results showed that cowpea sprout paste and seaweed paste ratio had a significant effect on water content, protein content, fat content, carbohydrate content, coarse fiber content, elasticity, taste (hedonic), texture (hedonic and scoring) and overall acceptance (hedonic). Comparison of 50% cowpea sprout paste and 50% seaweed paste had the best characteristics analogue cowpea sausage, with 69,88% water content, 2,16% ash content, 3,77% protein content, 2,92% fat content, 21,27% carbohydrate content, 1,50% coarse fiber content, elasticity 6,65 N, color and aroma rather liked, texture chewy and liked, taste and overall acceptance liked.

scholarly journals Comparisons between methods of measuring soluble phosphorus and potassium in soils used for fertilizer experiments on sugar beet

1962 ◽  
Vol 59 (2) ◽  
pp. 269-274 ◽  
Author(s):  
R. G. Warren ◽  
G. W. Cooke
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Hydrochloric Acid ◽  
Sugar Beet ◽  
Analytical Methods ◽  
Field Experiments ◽  
Soil Analysis ◽  
Water Soluble ◽  
Acid Method ◽  
Soluble P

Eleven years of field experiments on manuring sugar beet were used by the late E. M. Crowther to compare methods of analysing soils for soluble P and K; this paper reports his work.The experiments were divided by soil analyses into groups of equal numbers of sites; average crop responses were used to value the analytical methods. Such tables of average data overvalue soil analyses because each method was misleading in a small proportion of the fields used. A quantitative way was developed of assessing the gains from using soil analysis in planning fertilizing and of comparing analytical methods. The total profit from uniformly manuring all the soils examined was compared with the profit made by using analyses to select a proportion only of the soils to be manured; the total amount of fertilizer used was the same with each way of planning manuring. The most efficient analytical method gave the most profit.For phosphate, differential manuring of sites selected by soil analysis was more profitable than uniform manuring, with all the methods of measuring soluble P that were tested. The best method used a rapid extraction with dilute hydrochloric acid, but extracting with water (calcium bicarbonate solution was used for calcareous soils), or with citric acid solution, was nearly as effective. These three methods, using little solvent relative to soil, were more useful than methods using larger volumes of dilute sulphuric acid, dilute acetic acid, and a lactate solution.The sugar beet responded more often to K than to P manuring, so there was less chance of making extra profit by using analyses to detect the richer soils where either no K fertilizer, or small dressings only, should have been given. Using the citric acid method of measuring soluble-K to separate the soils into groups for differental manuring was more profitable than giving uniform dessings to all fields; acetic acid was less effective than citric acid, and the hydrochloric acid method gave no advantage over uniform manuring with the heavier rate of potassium. Water-soluble K measurements were worse than acid-soluble values; using them to predict responses and manuring would have given less profit than uniform manuring at the heavier rate used.

scholarly journals PENGARUH LAMA PENGERINGAN TERHADAP SIFAT FISIKO KIMIA TEH DAUN KERSEN (Muntingia calabura L.)

2018 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Eka Hely ◽  
Mohammad Abbas Zaini ◽  
Ahmad Alamsyah
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Analysis Of Variance ◽  
Block Design ◽  
Ash Content ◽  
Duncan Multiple Range Test ◽  
Drying Time ◽  
Extract Content ◽  
Range Test ◽  
Muntingia Calabura

Penelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan terhadap sifat fisiko kimia terhadap aktivitas antioksidan, kadar air, kadar abu, kadar ekstrak dalam air dan organoleptik (warna, rasa dan aroma) teh daun kersen (Muntingia calabura L.).Penelitian ini dirancang menggunakan Rancangan Acak Kelompok (RAK) untuk parameterfisik, kimia maupun organoleptik dengan 6 perlakuan dan 3 ulangan. Hasil pengamatan dianalisis menggunakan analisis keragaman ANOVA (Analysis of Variance) menggunakan Software Co-stat serta menggunakan uji lanjut Polynomial Ortogonal dan Duncan Multiple Range Test (p < 0,05). Perlakuan terdiri dari satu faktor yaitu lama pengeringan 120, 130, 140, 150, 160 dan 170 menit dengan suhu yang sama yaitu 50 oC. Hasil Penelitian menunjukkan bahwa lama pengeringan dalam pembuatan teh daun kersen memberikan pengaruh yang berbeda nyata terhadapkadar air, parameter organoleptik rasa, aroma (hedonik), rasa, aroma, warna (scoring) dan memberikan pengaruh yang tidak berbeda nyata terhadap aktivitas antioksidan, kadar abu, ekstrak dalam air dan organoleptik warna (hedonik). Hasil penelitian ini juga menunjukkan bahwa pengeringan selama 170 menit menghasilkan teh daun kersen dengan mutu terbaik untuk kadar air 3,05%, aktivitas antioksidan 88,60%, kadar abu 7,58% dan kadar ekstrak dalam air 7,58%, sedangkan untuk parameter organoleptik pada pengeringan 120 menit dengan warna (Kuning kehijauan),aroma (kersen agak khas) yang disukai serta  rasa (kersen pahit) yang tidak disukai oleh panelis.dengan warna,aroma yang disukai serta  rasa yang tidak disukai oleh panelis.This study aimed to determine the effect of drying time on the physico chemical properties of antioxidant activity, moisture content, ash content, extract content on water content and organoleptic (color, taste and aroma) of cherry leaf (Muntingia calabura L.) tea. This study was designed using Randomized Block Design (RBD) for physical, chemical and organoleptic parameters with 6 treatments and 3 replications.Results were analyzed by analysis of variance (ANOVA) using Co-stat software and analyzed further by Polynomial Orthogonal and Duncan Multiple Range Test (p <0.05).Treatment consisted of single factor: drying time (120, 130, 140, 150, 160 and 170 minutes with same temperature (50°C). Results showed that the drying time in the production of cherry leaf tea gave a significantly different effect on moisturecontent, taste and aroma (hedonic),as well as taste, aroma and color (scoring), but gave unsignificant effect on antioxidant activity, ash content, extract content in water andcolor (hedonic).The results of this study also showed that drying time up to 170 minutes produced cherry leaf tea with the best chemical qualities(water content 3,05%, antioxidant 88,60%, ash content 7,58% and extract content in water 7.58%),whilebest organolepticqualities produced atdrying up to 120 minutes with preferred color (greenish yellow) and aroma (rather typical cherry), but with unpreferredflavor (bitter cherry) by the panelists.

Study on Defluorination Effect of Antarctic Krill by Chemical Treatments

2014 ◽  
Vol 941-944 ◽  
pp. 1151-1156
Author(s):  
Xian Na Liu ◽  
Shun Sheng Chen
Keyword(s):  
Acetic Acid ◽  
Sodium Chloride ◽  
Citric Acid ◽  
Hydrochloric Acid ◽  
Antarctic Krill ◽  
Dry Weight ◽  
Euphausia Superba ◽  
Whole Body ◽  
Chemical Treatments ◽  
Reduction Effect

Decreasing effects of fluoride contents in Antarctic krill (Euphausia superba) as affected by chemical treatments with and without heating were investigated. The used chemicals were Na2SO3, citric acid, acetic acid, HCl, betaine, sodium chloride. Fluoride contents per dry weight were 1138±1 mg/kg in the whole body of krill (WBK) and 333±2 mg/kg in the peeled krill meat (PKM) respectively. When WBK was treated with chemicals with and without heating, Decreasing effects of fluoride contents is not significant. The effect of defluorination by chemical treatments with heating is more significant than without heating. Particularly, the treatment of betaine without heating showed the best reduction effect of 48±9mg/kg and the highest defluorination efficiency of 85.59%, followed by citric acid (52±11mg/kg,84.38%), acetic acid (55±6mg/kg,83.48%) and hydrochloric acid (62±5mg/kg,81.38%).

scholarly journals Impact of the dialysate acid component on haemodialysis mortality rates

2020 ◽  
Vol 35 (7) ◽  
pp. 1244-1249
Author(s):  
Cécile Couchoud ◽  
Thierry Hannedouche ◽  
Marc Bauwens ◽  
René Ecochard ◽  
Mathilde Lassalle ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Hydrochloric Acid ◽  
Mortality Rates ◽  
Long Term Effect ◽  
Crude Mortality Rate ◽  
Crude Mortality ◽  
Post Marketing ◽  
Rate Ratios

Abstract Background No prospective study has evaluated the long-term effect on mortality of the new acid concentrates added to bicarbonate dialysate. The aim of this pharmacoepidemiological study was to evaluate the association between hydrochloric or citric acid–based dialysate and mortality on haemodialysis (HD). Methods This study included 117 796 patients with 3 723 887 months on HD recorded in the national French Renal Epidemiology and Information Network registry. Dialysate acid components were retrospectively reconstructed for each facility. All patients on HD were associated each month with an exposure based on that at their facility of treatment. We took each patient’s time-varying exposure into account to calculate the monthly mortality rates for each exposure. Incidence rate ratios (IRRs) for mortality were calculated with a Poisson regression, with acetic acid as the reference. Regressions were adjusted for initial clinical characteristics (age, gender, previous cardiovascular events, active malignancy, diabetes, pulmonary disease, mobility), dialysis technique and location (in-centre, outpatient centre, self-care unit) and ESRD vintage, updated monthly. Results The crude mortality rate per 1000 patient-months with citric acid {11.5 [95% confidence interval (CI) 11.1–12.0]} was lower than with either acetic acid [12.9 (95% CI 12.8–13.1)] or hydrochloric acid [12.8 (95% CI 12.2–13.5)]. For the 2014–17 period, the IRR for mortality with citric acid [adjusted IRR 0.94 (95% CI 0.90–0.99)] and with hydrochloric acid [adjusted IRR 0.86 (95% CI 0.79–0.94)] were significantly lower than with acetic acid. Conclusion This post-marketing study of long-term exposure to dialysate acidifiers at the patient level found the use of citric and hydrochloric acid–based dialysates, compared with acetic acid, was associated with lower mortality.

scholarly journals Keberhasilan sambung samping tanaman durian (Durio zibenthinus M.) akibat konsentrasi IAA (Indole Acetic Acid) dan umur batang bawah yang berbeda

2019 ◽  
Vol 3 (3) ◽  
pp. 166
Author(s):  
Irvan Adi Fitriyanto ◽  
Karno Karno ◽  
Budi Adi Kristanto
Keyword(s):  
Acetic Acid ◽  
Indole Acetic Acid ◽  
Duncan Multiple Range Test ◽  
Range Test

Penelitian ini bertujuan untukmengkaji keberhasilan sambung samping tanaman durian pada berbagai taraf konsentrasi IAA dan umur batang bawah yang berbeda. Penelitian disusun dengan rancangan acak lengkap faktorial dengan faktor pertama adalah konsentrasi auksin IAA (0, 75 da 150 ppm) dan faktor kedua adalah umur batang bawah (6, 9, dan 12 bulan). Masing-masing perlakuan diulang 5 kali. Parameter yang diamati yaitu waktu keberhasilan sambungan, waktu pecah tunas, panjang tunas, jumlah daun terbuka, dan lebar tajuk. Data dianalisis ragam dan dilanjutkan uji DMRT (Duncan Multiple Range Test). Hasil penelitian menunjukkan bahwa tidak ada pengaruh pada taraf konsentrasi IAA sedangkan taraf umur batang bawah memberikan pengaruh nyata (P<0,05) terhadap jumlah daun terbuka dan lebar tajuk. Tidak ada interaksi antara taraf konsentrasi IAA dan umur batang bawah yang berbeda terhadap sambung samping durian vaietas bawor. Kata kunci : durian bawor, IAA, sambung samping, umur batang bawah

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