Total Jamur dan Identifikasi Yeast pada Limbah Kubis Fermentasi  dengan Penambahan Vitamin dan Mineral

ABSTRAKPenelitian bertujuan mengkaji peningkatan kualitas limbah kubis fermentasi dengan penambahan vitamin dan mineral dilihat dari kandungan total jamur dan identifikasi yeast. Metode penelitian menggunakan rancangan acak lengkap (RAL) pola searah dengan 5 perlakuan dan 3 ulangan. Pengolahan data pada parameter total jamur diolah menggunakan anova, jika ada pengaruh yang nyata dilanjutkan uji duncan, sedangkan pada parameter identifikasi yeast menggunakan metode deskriptif. Penelitian menunjukkan bahwa penambahan vitamin dan mineral berpengaruh nyata (P<0,05) terhadap total jamur yang dihasilkan. Total jamur terbanyak pada perlakuan penambahan vitamin dan mineral 10% dengan rata-rata total jamur 71,33 x 104 CFU/g. Pengecatan gram pada identifikasi jenis yeast didapatkan bentuk oval, soliter dan gram positif (yeast) menunjukkan identifikasi jenis yeast yang tumbuh yaitu Saccharomyces cerevisiae. Simpulan penelitian adalah penambahan vitamin dan mineral sebanyak 10% mampu meningkatkan kualitas limbah kubis fermentasi dilihat dari kandungan total jamur dan jenis yeast.Kata kunci: fermentasi, jamur, limbah kubis, pengecatan gram, yeastABSTRACTThe study aimed to evaluate the quality improvement of fermented cabbage waste which was added by vitamins and minerals by observing the total fungus and type of yeast. The method used was a completely randomized design (CRD) unidirectional pattern, with 5 treatments and 3 replications. Statistical analysis of total fungus was processed by ANOVA and continued by the Duncan Multiple Renge test, and the data type of yeast was discussed descriptively. The result showed, the addition of vitamin and mineral treatment significantly influenced the number of fungi (P<0,05). The highest number of fungus was shown beside 10% supplementation of vitamins and minerals (7.33 x 104 CFU/g). Gram coloring on the identification of yeast types obtained oval, solitary, and gram-positive (yeast) it shows that the identification of the growing yeast type, Saccharomyces cerevisiae. The conclusion of the addition of 10% vitamins and minerals can improve the quality of 2 days cabbage waste fermentation seen from the total fungus and the type of yeast that grows.Key Words: cabbage waste, fermentation, gram paintings, yeast

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PENGARUH KONSENTRASI STARTER Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP RENDEMEN DAN MUTU MINYAK KELAPA

Jurnal Penelitian Tanaman Industri ◽

10.21082/jlittri.v10n3.2004.106-111 ◽

2020 ◽

Vol 10 (3) ◽

pp. 106

Author(s):

RINDENGAN BARLINA ◽

STEIVIE KAROUW ◽

PATRIK M. PASANG

Keyword(s):

Saccharomyces Cerevisiae ◽

Fatty Acid Content ◽

Coconut Oil ◽

National Standard ◽

Effective Technique ◽

Yield And Quality ◽

Randomized Design ◽

Completely Randomized Design ◽

Coconut Cream

Untuk mendapatkan cara pengolahan minyak kelapa yang lebih eisien dalam menghasilkan rendemen dan mutu yang tinggi dan tahan simpan serta aman dikonsumsi telah dilakukan penelitian pengaruh konsentrasi starter Saccharomyces cerevisiae dan lama fermentasi terhadap rendemen mutu minyak kelapa. Penelitian dilaksanakan di Laboratorium Balai Penelitian Tanaman Kelapa dan Palma Lain Manado dan Kebun Percobaan Mapanget sejak bulan Maret sampai Desember 2001. Penelitian menggunakan rancangan acak lengkap disusun secara faktorial, yaitu faktor A adalah konsentrasi starter Saccharomyces cerevisiae, terdiri dari 0%, 0.25%, 0.35%, 0.45% dan faktor B adalah lama fermentasi krim. terdiri dari 0 jam, 12 jam, dan 24 jam. Ulangan dilakukan sebanyak 2 kali. Hasil penelitian diperoleh rendemen minyak tertinggi 23.83% pada fermentasi krim selama 24 jam. Mutu minyak kelapa yang dihasilkan sebagai berikut kadar air 0.03 - 0.18%, asam lemak bebas 0.15 - 0.29%, warna bening dan bau harum/ normal, bilangan peroksida berkisar 0.20 - 0.40 meq/kg, mutu minyak kelapa tersebut memenuhi Standar Nasional Indonesia (SNI) 01-2902-1992.Kata kunci: Minyak kelapa, Saccharomyces cerevisiae, konsentrasi, fermentasi. rendemen, mutu ABCTRACT Effect of concentration of stater Saccharomyces cerevisiae and duration of fermentation on the content and quality of coconut oilResearch on the effect of concentration of starter Saccharomyces cerevisiae on the content and quality of coconut oil was conducted at the Laboratory of Indonesian Coconut and Palmae Research Institute (ICOPRI) and Mapanget Research Instalation from March to December 2001. The objective of the research was to find out the effective technique and processing of coconut oil. The research used a completely randomized design with 2 factors and 2 replications. Factor A was the concentration of starter Saccharomyces cerevisiae of 0%, 0.25%, 0.35%, 0.45% and factor B was duration of fermentation consist of 0 hour, 12 hours, and 24 hours. The results showed that the highest yield of coconut oil is 23.83% was obtained by fermented coconut cream for 24 hours. The coconut oil had good quality with moisture content about 0.03 to 0.18%, free fatty acid content about 0.15 to 0.29%, colorless, good smell and peroxide value about 0.20 - 0.40 mcq/kg, the quality of coconut oil fulfilled the requirements of Indonesian National Standard (Standar Nasional Indonesia/SNI 01-2902-1992).Key words: Coconut oil, Saccharomyces cerevisiae. concentration, fermentation, yield and quality

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PENGARUH PERKECAMBAHAN GABAH TERHADAP RENDEMEN, KUALITAS FISIK DAN NILAI SENSORI BERAS

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v17n3.2020.177-183 ◽

2021 ◽

Vol 17 (3) ◽

pp. 177

Author(s):

Andi Nur Faidah Rahman ◽

Muhammad Asfar ◽

Nurhadi Suwandi

Keyword(s):

Statistical Analysis ◽

Nutritional Value ◽

Nutritional Intake ◽

Community Based ◽

Physical Quality ◽

Rice Quality ◽

Randomized Design ◽

Sprout Length ◽

Completely Randomized Design

Beras merupakan makanan utama orang Indonesia. Oleh sebab itu produksi beras yang bermutu sangat penting untuk memenuhi asupan gizi masyarakat. Berdasarkan hasil penelitian yang berjudul pengaruh perkecambahan terhadap peningkatan mutu beras, bahwa perkecambahan gabah sebelum digiling menjadi beras dapat meningkatkan nilai gizi beras. Namun belum diketahui efek dari perkecambahan gabah terhadap rendemen, kualitas fisik dan nilai sensori beras. Tujuan penelitian ini adalah untuk mengetahui pengaruh perkecambahan gabah terhadap rendemen, kualitas fisik (persentase beras kepala, beras patah, dan beras menir) dan nilai sensori (warna, aroma, rasa, dan tekstur) nasi dari beras yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap satu faktorial. Apabila data hasil analisis statistik berbeda nyata maka akan dilanjutkan dengan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa rendemen beras setelah dikecambahkan mengalami penurunan. Panjang kecambah berpengaruh sangat nyata pada taraf 1% terhadap kualitas fisik beras seperti persentase beras kepala, beras patah dan beras menir, dan berpengaruh nyata pada taraf 5% terhadap parameter warna dan rasa nasi. Kesimpulan hasil penelitian adalah semakin panjang kecambah gabah, maka rendemen, kualitas fisik dan nilai sensori beras cenderung menurun. The Effect of Grain Germination on Yield, Physical Quality, and Rice Sensory ValueRice is the main food for Indonesians. Therefore the quality of rice production is very important to fulfill the nutritional intake of the community. Based on the results of research cited about effect of germinatioan to improve rice quality that germination of grain before milling into rice can increase the nutritional value of rice. However, the effect of grain germination is unknown on the yield, physical quality and sensory value of rice. The purpose of this study was to determine the effect of grain germination on the yield, physical quality (percentage of head, broken, and groats of rice) and rice sensory (colour, flavour, taste, and texture) value of rice produced. This research uses a completely factorial completely randomized design. If the results of the statistical analysis differ significantly, it will be continued with Duncan tests. The results showed that the yield of rice after germination had decreased. Sprout length has a very significant effect on the level of 1% on the physical quality of rice such as percentage of head, broken, and groats of rice and has a significant effect on the level of 5% on the colour and flavour parameters of rice. The conclusion of the research is the longer the grain sprouts, the yield, physical quality and sensory value of rice tends to decrease.

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The Effect of Storage Time on the Total Lactic Acid Bacteria and Presence of Gram Positive and Negative Bacteria in Calf Starter Pellet Added with Fermented Cabbage Waste

Buletin Peternakan ◽

10.21059/buletinpeternak.v43i1.38478 ◽

2019 ◽

Vol 43 (1) ◽

Author(s):

Sri Mukodiningsih ◽

Retno Iswarin Pujaningsih ◽

Resniati Resniati ◽

Andriyani Astuti

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Storage Time ◽

Microbiological Quality ◽

Gram Positive ◽

Gram Positive Bacteria ◽

Randomized Design ◽

Completely Randomized Design ◽

Materials Used

The aim of this research was to examine the microbiological quality of calf starter pellet added with fermented cabbage waste after stored for 0, 4, and 6 weeks. The materials used in this research consisted of cornmeal, rice bran, soybean meal, molasses, mineral mix, and fermented cabbage waste. This research used Completely Randomized Design with 4 treatments and 3 replications. The mixed calf starter pellet consisted of 100% calf starter and 6% of fermented cabbage waste, and then stored for 0 weeks (P0), 2 weeks (P1), 4 weeks (P2) and 6 weeks (P3). The observed microbial qualities were the total lactic acid bacteria and the presence of gram positive and negative bacteria in the mixed calf starters. The total lactic acid bacteria were analyzed descriptively, while the presence of gram bacteria was analyzed with analysis of variance followed with Duncan’s test. The result of this research showed that an increase in storage time would result in lower lactic acid bacteria population, while the gram-positive and negative bacteria was not significantly affected. The research concluded that 6-weeks stored calf starter pellet added with 6% of fermented cabbage waste could maintain its lactic acid and gram-positive bacteria population, while also reducing its gram-negative bacteria population as well.

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MICROBIOLOGY STUDY OF FERMENTED WHEAT POLLARDS WITH THE ADDITION OF VITAMINS AND MINERALS

Jurnal Peternakan Nusantara ◽

10.30997/jpnu.v6i1.2177 ◽

2020 ◽

Vol 6 (1) ◽

pp. 1

Author(s):

Cahya Setya Utama

Keyword(s):

Gram Negative Bacteria ◽

Gram Positive ◽

Gram Negative ◽

Gram Positive Bacteria ◽

Research Material ◽

Randomized Design ◽

Completely Randomized Design ◽

The Difference ◽

Total Bacteria

The study aims to examine the improvement in the quality of fermented wheat pollard added with vitamins and minerals seen from total bacteria, gram positive and negative. The research material consisted of wheat pollard, fermented cabbage waste, aquades, salt, molasses, vitamins minerals there are CoSO4 , KAI(SO4)2, Na2SeO3, H3BO3, Na2MaO4 , vitamin C, vitamin E, vitamin B Kompleks, CO(NH2)2, NaCl, MgSO4, MnSO4, ZnSO4, CaCl2, FeSO4, CuSO4, MSG. The research method was started by smoothing cabbage waste by adding 8% salt and 6.7% molasses by the weight of cabbage, then fermented for 6 days. Fermented cabbage waste is then mixed with wheat pollard which has been previously heated at 121 ° C for 15 minutes and mixed with vitamins and minerals and then fermented for 4 days. Research design uses a Completely Randomized Design (CRD) of directional patterns with 5 treatments and 3 replications. The treatment given is the difference in the addition of vitamins and minerals by 0% (T0), 2,5% (T1), 5% (T2) and 7,5% (T3). The results showed that total bacteria was significantly different (P< 0.05) in all treatments, gram positive bacteria were not significantly different (P> 0.05) in all treatments and gram negative bacteria were not significantly different (P> 0.05) in all treatments. The conclusion of the study was that the addition of vitamins and minerals to fermented wheat pollard reduced total bacteria, gram-positive and gram-negative bacteria from the microbial population

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The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v2i1.2037 ◽

2020 ◽

Vol 2 (1) ◽

Author(s):

Silaturahmi Silaturahmi ◽

Zaidiyah Zaidiyah ◽

Tengku Mia Rahmiati

Keyword(s):

Product Diversification ◽

Fruit Peel ◽

Physical Quality ◽

Natural Colorant ◽

Randomized Design ◽

Solid Loss ◽

Dragon Fruit ◽

Completely Randomized Design ◽

Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle. The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml). The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color). The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

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Pengaruh Pemberian Moringa oleifera Terhadap Kuantitas dan Kualitas Semen Sapi Peranakan Ongole

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v7i2.10886 ◽

2020 ◽

Vol 7 (2) ◽

pp. 119

Author(s):

Lukman Affandhy ◽

Muchamad Luthfi ◽

Dian Ratnawati ◽

Frediansyah Firdaus

Keyword(s):

Data Analysis ◽

Analysis Of Variance ◽

Research Method ◽

Moringa Oleifera ◽

The Third ◽

Randomized Design ◽

Leaf Powder ◽

Completely Randomized Design ◽

Second Period

ABSTRAK Penelitian bertujuan untuk mengetahui pengaruh pemberian bubuk daun Moringa oleifera (MO) terhadap kuantitas dan kualitas semen sapi peranakan ongole (PO). Metode penelitian menggunakan percobaan lapang dengan rancangan acak lengkap dengan tiga perlakuan pemberian MO sebesar 0 kg/ekor/hari (P1); 0,05 kg/ekor/hari (P2) dan 0,1 kg/ekor/hari (P3). Analsis data menggunakan one way analysis of variance. Masing-masing perlakuan terdiri atas empat ekor dengan tiga periode pengamatan sebagai ulangan, yaitu periode pertama dan ketiga tanpa MO, dan periode kedua diberikan MO pada P2 dan P3. Hasil penelitian menunjukan bahwa volume dan pH semen perlakuan P1, P2 dan P3 tidak berbeda semua periode pengamatan. Motilitas massa spermatozoa P2 dan P3 periode kedua dan ketiga menunjukan nilai +++ berbeda nyata (P<0,05) dibandingkan dengan P1 (++); motilitas individu perlakuan P1 menunjukkan nilai terendah 60,56±2,94 % (P<0,05) dibandingkan P2 dan P3 pada periode kedua dan ketiga (75,50±2,29 dan 72,50±2,34%). Konsentrasi spermatozoa P2 dan P3 periode kedua dan ketiga menunjukkan rata-rata >1.350 juta/ml berbeda nyata (P<0,05) daripada P1 (876±152juta/ml), sedangkan total spermatozoa motil menunjukkan nilai tertinggi 5.647±829 juta/ml pada P3 periode kedua.Viabilitas spermatozoa P2 dan P3 menunjukkan nilai >88-89 % beda nyata (P<0,05) daripada P1 (<84 %) pada periode kedua dan ketiga, sedangkan nilai abnormalitas spermatozoa yang terbaik adalah P2 sebesar 4,30% pada periode kedua dan P3 sebesar 5,33% pada periode ketiga. Disimpulkan pemberian bubuk daun MO dengan dosis 0,1 kg/ekor/hari dapat memperbaiki kuantitas dan kualitas semen (viabilitas dan total spermatozoa motil) sapi pejantan PO.Kata kunci: kuantitas dan kualitas semen, Moringa oleifera, sapi pejantan ABSTRACTThe research aimed to determine the effect of Moringa oleifera (MO) leaf powder on the quantity and quality of semen of ongole crossbreed. The research method used was a field experiment with a completely randomized design with three treatments giving MO of 0 kg/head/day (P1); 0.05 kg/head/day (P2) and 0.1 kg/head/day (P3). Each treatment consisted of four heads with three periods of observation as replications, namely the first and third periods without MO, and the second period was given MO on P2 and P3. Data analysis used a one-way analysis of variance. The results showed that the volume and pH of semen treated P1, P2, and P3 didn’t different in all observation periods. The second and third period spermatozoa mass motility of P2 and P3 showed that the value of +++ was significantly different (P<0.05) compared to P1 (++); Individual motility of P1 treatment showed the lowest value 60,56±2,94 % (P<0.05) compared to P2 and P3 in the second and third periods (75,50±2,29 and 72,50±2,34%). The second and third periods of P2 and P3 spermatozoa concentrations showed an average of >1,350 million/cc significantly different (P<0.05) than P1 (876±152 million/cc), while the total motile spermatozoa showed the highest value of 5,647±829 million/cc in the second period P3. The spermatozoa viability of P2 and P3 showed values >88-89% significantly different (P<0.05) than P1 (<84%) in the second and third periods, while the best spermatozoa abnormalities were P2 at 4.30% in the second period and P3 at 5.33% in the third period. It was concluded that the giving of MO leaf powder at a dose of 0,1 kg/head/day could improve the quantity and quality of semen (viability and total motile spermatozoa) of Ongole Crossbreed bulls. Keywords: bulls, Moringa oleifera, quantity and quality of semen

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Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2015.4.1.8 ◽

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.

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KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2015.4.2.41 ◽

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%).

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Pengaruh ovaprim, aromatase inhibitor, dan hipofisa terhadap kualitas telur ikan Lele Dumbo (Clarias gariepinus)

e-Journal BUDIDAYA PERAIRAN ◽

10.35800/bdp.5.1.2017.14836 ◽

2017 ◽

Vol 5 (1) ◽

Author(s):

Erwin A. Aziz ◽

Ockstan Kalesaran

Keyword(s):

Survival Rate ◽

Experimental Design ◽

Aromatase Inhibitor ◽

Fish Larvae ◽

Clarias Gariepinus ◽

Randomized Design ◽

Completely Randomized Design ◽

The Difference ◽

Hatching Eggs

This study aimed to determine the effect of ovaprim hormone, aromatase inhibitor and pituitary on the quality of the catfish eggs (Clarias gariepinus). Experimental Design used was Completely Randomized Design (CRD) with four treatments, each with three replications. Treatment A: ovaprim; treatment B: Aromatase inhibitors, treatment C: hypophysis and treatment D: Control. The results showed that the difference in treatment gave highly significant effect on fertilization and hatching eggs but no significant effect on the survival rate of larvae. Aromatase inhibitor hormone was the best because it provided highly significant effect on fertilization (92.66%), hatchability of eggs (95%), and surviva rate (81.33%) of fish larvae. Keywords : Clarias gariepinus. Ovaprim, Aromatase Inhibitor, Hypophysis, egg, larvae

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Photo-selective shade nets on the production and quality of sugarcane plantlets

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v23n5p366-371 ◽

2019 ◽

Vol 23 (5) ◽

pp. 366-371 ◽

Cited By ~ 1

Author(s):

José J. F. Cordeiro Júnior ◽

Héliton Pandorfi ◽

José A. D. Barbosa Filho ◽

Alex S. Moraes ◽

Luiz A. de Almeida Neto ◽

...

Keyword(s):

Solar Radiation ◽

Substrate Temperature ◽

Principal Component ◽

Global Solar Radiation ◽

Saccharum Officinarum ◽

Low Density Polyethylene ◽

Low Density ◽

Randomized Design ◽

Completely Randomized Design

ABSTRACT Brazil is the world’s largest producer of sugarcane (Saccharum officinarum L.) and research aimed at propagation has promoted higher quality in production. The objective of this study was to investigate the effect of the variation of micrometeorological elements on the survival and quality of pre-sprouted sugarcane plantlets. The study was carried out in a protected environment (UFRPE). Plantlets of the cultivar RB92579 were obtained by the technique of production of pre-sprouted plantlets. The protected environments were divided into four modules covered with low-density polyethylene plastic + photo-selective shade nets and one module without shade net. Micrometeorological data of global and photosynthetically active solar radiation, air temperature, substrate temperature, relative humidity and the solar radiation spectrum were recorded in each module. The experiment was conducted in a completely randomized design and the principal component analysis was used to verify the association between the cultivation modules, micrometeorological variables and crop variables. Anti-UV low-density polyethylene plastic + freshnet led to lower transmittance of global solar radiation, higher percentage of photosynthetically active radiation and lower plantlet mortality. Substrate temperature above 30.2 °C resulted in higher plantlet mortality. Larger spectrum in the red range led to the production of better quality plantlet. The use of freshnet shade net promoted adequate conditions for the cultivation of sugarcane plantlets and allows obtaining better quality plantlets.

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