scholarly journals REDUCING CHEMICAL FERTILIZER IN SWEET POTATO CULTIVATION BY USING MIXED BIOFERTILIZER

2021 ◽  
Vol 52 (4) ◽  
pp. 1031-1038
Author(s):  
Hindersah & et al.
Keyword(s):  
Sweet Potato ◽  
Block Design ◽  
Chemical Fertilizer ◽  
Nutrient Cycle ◽  
Sweet Potatoes ◽  
Available Nitrogen ◽  
Potato Varieties ◽  
Combined Application ◽  
Randomized Block Design ◽  
Phosphate Solubilizing

Biofertilizer enable to improve nutrient cycle in soil and induce plant growth and production, but sweet potatoes farmers in Indonesia are still use only chemical fertilizer as a source of plant nutrient. The objectives of this experiment were to evaluate the effect of different doses of consortium biofertilizer to reduce chemical fertilizer dose; and maintain yield and sweetness of two sweet potato varieties. The experimental design was completely randomized block design which tested six combinations of different chemical fertilizer and biofertilizer doses. Analysis of variance was performed to determine any significant differences between the means of treatments. The results showed that the response of both sweet potatoes varieties on combined application of chemical and bio fertilizer was differ. All treatments did not change tuber number and weight of sweet potato var. Awachy-1 but increased those of var. Rancing. Application of diazotrophic bacteria (Azotobacter, Azospirillum and Acinetobacter) mixed with phosphate solubilizing microbes (Pseudomonas and Penicillium) with reduced fertilizer doses up to 75% did not alter soil available nitrogen and phosphorous. Despite different fertilizer rates, tubers number of both sweet potato varieties in individual plot was similar. Yield did not change due to reduction of fertilizer dose up to 75% when biofertilizer was applied. However, yield was potentially decreased when chemical fertilizer was only 50%. All fertilizer treatments did not change the sweetness of tuber which indicated by constant brix. Research suggested that biofertilizer might substitute 25% of chemical fertilizer to obtain the same yield and quality of tuber, and maintain the availability soil nitrogen and phosphorous. 

scholarly journals Effect of Udaipur Rock Phosphate, Single Super Phosphate and Their Combinations on Yield and Total Nutrient Uptake by a Groundnut-Maize Cropping System on the Acid Alfisols of Odisha State, India

2020 ◽  
pp. 53-64
Author(s):  
Debasis Sarangi ◽  
Dinabandhu Jena ◽  
Gour Hari Santra
Keyword(s):  
Rock Phosphate ◽  
Block Design ◽  
Acid Soils ◽  
Cropping System ◽  
Water Soluble ◽  
Low Grade ◽  
Available Nitrogen ◽  
Combined Application ◽  
Randomized Block Design ◽  
Single Super Phosphate

To find out the effect of low grade Udaipur rock phosphate on yield and nutrient dynamic in groundnut- maize cropping system, a field experiment was conducted in a randomized block design with three replications and eight treatments consisting of Udaipur rock phosphate (URP), single super phosphate (SSP) alone or in combinations with different ratios including phosphorus control from 2013-14 to 2015. The soil has a loam texture, a pH of 5.18, low available nitrogen and medium phosphorus and potassium. The highest maize equivalent yield of 6293 kg ha-1 and relative agronomic efficiency (RAE) of 159% was recorded in SSP+ lime (0.2LR) treatment followed by URP+SSP (1:1). Combined application of SSP+ lime recorded higher P, Ca, Mg and S uptake by groundnut-maize cropping system. When the crops received URP+SSP mixture in 1:1 ratio, the RAE values were increased above the standard SSP treatment (T3) being 102% for groundnut, 105% for maize and 103% for groundnut-maize cropping system. The yield in URP+SSP mixture (1:1) was higher than for the SSP treatment, but the difference was not statistically significant (P > 0.05). Thus, combined application of URP+SSP mixture (1:1) can safely be recommended in acid soils for short duration crops like maize and groundnut as against the more costly water soluble SSP fertilizer.

scholarly journals PENGARUH PENAMBAHAN TOP SOIL INCEPTISOL DAN KOMPOS PADA TAILING AMALGAMASI TERHADAP PANJANG SULUR, DIAMETER SULUR DAN JUMLAH CABANG TANAMAN UBI JALAR (Ipomoea batatas L.)

2020 ◽  
Vol 8 (1) ◽  
pp. 161-168
Author(s):  
Indra Herliana ◽  
Pujawati Suryatmana ◽  
Reginawanti Hindersah ◽  
Rhazista Noviardi
Keyword(s):  
Organic Matter ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Block Design ◽  
Sweet Potatoes ◽  
Vegetative Phase ◽  
Randomized Block Design ◽  
Top Soil ◽  
Two Factors ◽  
Number Of Branches

Tailings are waste generated from the processing of gold ore. The tailings in Kertajaya Village, Sukabumi are generally dumped into a pond or garden which is then used by the community to grow crops. The characteristics of the tailings, which contain low organic matter, microorganism activity, CEC and essential nutrients, make it necessary to improve their condition. This study aimed to determine the effect of adding top soil and compost to the tailings on the growth of sweet potatoes in the vegetative phase. This experiment used a factorial randomized block design with two factors, namely a top soil-tailing ratio of 3 levels (70: 30% w/w; 50: 50% w/w; and 30: 70% w/w) and a compost dose of 4. level (without compost (control); 10 t ha-1; 20 t ha-1; and 30 t ha-1) with 3 replications. The results showed that the combination of the addition of top soil ratios and the dose of compost to the tailings had no effect on the addition of tendrils length, tendril diameter and number of sweet potato branches during the vegetative phase. The addition of 70% top soil independently on the tailings had an effect on the highest increase in tendril length, tendril diameter and number of branches of sweet potato. Meanwhile, the application of compost dosage of 30 t ha-1 had the highest effect on the number of branches of sweet potato.

scholarly journals Pengaruh Substitusi Ubi Jalar Putih, Kuning dan Ungu Terhadap Karakteristik Fisikokimia dan Organoleptik Donat Isi

2021 ◽  
Vol 4 (2) ◽  
pp. 156-171
Author(s):  
Silfi Ernayanti ◽  
Sukardi Sukardi ◽  
Damat Damat
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Local Food ◽  
Block Design ◽  
Physicochemical Characteristics ◽  
Flavonoid Content ◽  
Sweet Potatoes ◽  
Organoleptic Characteristics ◽  
Randomized Block Design ◽  
Sweet Potato Flour

Abstract. Sweet potato is a local food that is easily found in Indonesia. Sweet potatoes contain vitamins, fiber, antioxidants and are also low in calories. Processing of sweet potato-based food products is also still limited, it is necessary to make an effort to increase the selling value of sweet potato. Making donuts substituted with sweet potatoes is one way to achieve diversification of sweet potato-based local food, in addition to reducing the use of wheat flour. The purpose of this study was to determine the effect of white, yellow and purple sweet potatoes and the effect of sweet potato pasta and flour on the physicochemical and organoleptic characteristics of stuffed donuts. This study used statistical analysis with a factorial randomized block design. Some of the treatments given in this study were types of white, yellow and purple sweet potatoes as well as substitution of 25% sweet potato pasta and 7.5% sweet potato flour. Based on the results of the study, it was known that the treatment of various types of sweet potato pasta and flour had no effect on water content, fat content, protein content, flavonoid content, aroma, texture and taste of stuffed donuts, but the treatment of white, yellow and purple sweet potatoes had an effect on antioxidant activity. and the color of the filling donut. The best treatment based on the physicochemical characteristics of antioxidant activity 74.9% and color organoleptic test 4.36, texture 4.28 and taste 4.52 obtained from yellow sweet potato paste treatment of 25% on donut dough. Keywords: donuts, effect, flour, paste, sweet potatoes.   Abstrak. Ubi jalar merupakan pangan lokal yang mudah ditemukan di Indonesia. Ubi jalar mengandung vitamin, serat, antioksidan dan juga rendah kalori. Pengolahan produk pangan berbasis ubi jalar juga masih terbatas, maka perlu dilakukan suatu upaya untuk menambah nilai jual dari ubi jalar. Pembuatan donat yang disubstitusi dengan ubi jalar merupakan salah satu cara mewujudkan diversifikasi pangan lokal berbasis ubi jalar, selain itu juga untuk mengurangi penggunaan tepung terigu. Tujuan penelitian ini untuk mengetahui pengaruh ubi jalar putih, kuning dan ungu serta pengaruh ubi jalar pasta dan tepung terhadap karakteristik fisikokimia dan organoleptik donat isi. Penelitian ini menggunakan analisis statistik dengan metode rancangan acak kelompok (RAK) faktorial. Beberapa perlakuan yang diberikan pada penelitian ini adalah jenis ubi jalar putih, kuning dan ungu serta substitusi ubi jalar pasta 25% dan ubi jalar tepung 7,5%. Berdasarkan hasil penelitian diketahui bahwa perlakuan berbagai jenis ubi jalar pasta dan tepung tidak berpengaruh terhadap kadar air, kadar lemak, kadar protein, kadar flavonoid, aroma, tekstur serta rasa donat isi, namun perlakuan jenis ubi jalar putih, kuning dan ungu berpengaruh terhadap aktivitas antioksidan dan warna donat isi. Perlakuan terbaik berdasarkan karakteristik fisikokimia aktivitas antioksidan 74.9% dan uji organoleptik warna 4.36, tekstur 4.28 dan rasa 4.52 diperoleh dari perlakuan pasta ubi jalar kuning sebesar 25% pada adonan donat. Kata kunci: donat, pasta, pengaruh, tepung, ubi jalar

scholarly journals The utilization of flour made of the non-milled rice as analog rice ingredients

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1427-1434
Author(s):  
S. Sukamto ◽  
D.G. Patria
Keyword(s):  
Sweet Potato ◽  
Agricultural Land ◽  
Raw Materials ◽  
Block Design ◽  
Soy Flour ◽  
Sweet Potatoes ◽  
Milled Rice ◽  
Cassava Flour ◽  
Randomized Block Design ◽  
Twin Screw

The continual increment of a population requires sufficient food, while agricultural land for rice cultivation keeps on declining. Therefore, the habit of consuming rice needs to be reduced. This study was aimed to get the best quality analog rice from non-milled rice based on the proportion of raw materials, time, and sensory. This study used the ingredients of cassava flour, sorghum, sweet potatoes, corn + lablab bean, and soybeans. Cooking oil, salt, glycerol monostearate, Na-alginate, and sodium three polyphosphates were used as additional ingredients and mixed in various formulation/ratios. These formula ingredients were extruded using KL Protecal Twin-screw to produce analog rice grains. A randomized block design was used in this study. The randomized block design was repeated three times. In order to determine the best treatment, this study employed the 5% LSD test. The results of this study showed that flour from cassava, sweet potato, sorghum, corn + lablab bean, and soybeans can be formulated as an analog rice ingredient. Cassava flour, sweet potato, sorghum, corn + lablab bean were used as the source of carbohydrates, and the soy flour was used as a source of protein. This study found that the best ratio would be 4.5: 4.5: 1 for cassava flour: 50% corn + 50% lablab bean flour: soy flour. The cooking process required 1.5 mL to 2 mL of water per gram of analog rice, and the cooking time would be 10-15 mins. The sensory values of color, taste, aroma, and texture were on the scale of average like to very like.

scholarly journals CRESCIMENTO E FITOMASSA DE BATATA-DOCE IRRIGADA COM ÁGUA RESIDUÁRIA TRATADA

Irriga ◽  
2021 ◽  
Vol 1 (1) ◽  
pp. 97-109
Author(s):  
Raucha Carolina de Oliveira ◽  
Patrícia Ferreira da Silva ◽  
Rigoberto Moreira de Matos ◽  
José Dantas Neto ◽  
Luciano Marcelo Fallé Saboya ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Block Design ◽  
Treated Wastewater ◽  
Sweet Potatoes ◽  
Agricultural Engineering ◽  
Randomized Block Design ◽  
Number Of Leaves ◽  
E Mail ◽  
Irrigation Effluent

CRESCIMENTO E FITOMASSA DE BATATA-DOCE IRRIGADA COM ÁGUA RESIDUÁRIA TRATADA     RAUCHA CAROLINA DE OLIVEIRA1; PATRÍCIA FERREIRA DA SILVA2; RIGOBERTO MOREIRA DE MATOS3; JOSÉ DANTAS NETO4; LUCIANO MARCELO FALLÉ SABOYA5 E MARIA SALLYDELÂNDIA SOBRAL DE FARIAS6   1Mestranda em Engenharia Agrícola, Rua Aprígio Veloso, 882 - Universitário, Campina Grande - PB, Brasil, 58428-830, e-mail: [email protected] 2Pós- doutoranda em Engenharia e Gestão dos Recursos Naturais, Rua Aprígio Veloso, 882 - Universitário, Campina Grande - PB, Brasil, 58428-830, e-mail: [email protected] 3Doutor em Engenharia Agrícola, Rua Aprígio Veloso, 882 - Universitário, Campina Grande - PB, Brasil, 58428-830, e-mail: [email protected]  4Professor Doutor, Universidade Federal de Campina Grande, Unidade Acadêmica de Engenharia Agrícola,  Rua Aprígio Veloso, 882 - Universitário, Campina Grande - PB, Brasil, 58428-830, e-mail: [email protected] 5Professor Doutor, Universidade Federal de Campina Grande, Unidade Acadêmica de Engenharia Agrícola,  Rua Aprígio Veloso, 882 - Universitário, Campina Grande - PB, Brasil, 58428-830, e-mail: [email protected] 6Professora Doutora, Universidade Federal de Campina Grande, Unidade Acadêmica de Engenharia Agrícola,  Rua Aprígio Veloso, 882 - Universitário, Campina Grande - PB, Brasil, 58428-830, e-mail: [email protected]     1 RESUMO   A utilização de água residuária tratada na irrigação de culturas agrícolas é apontada como uma alternativa para atenuar o problema da escassez hídrica. Assim, objetivou-se com o presente trabalho avaliar o crescimento e fitomassa de batata-doce irrigada com água residuária tratada. A pesquisa foi desenvolvida em ambiente protegido pertencente à unidade acadêmica de engenharia agrícola da Universidade Federal de Campina Grande, em delineamento de blocos casualizados em arranjo fatorial 3x2, com cinco repetições. Os fatores de variação consistiram em três qualidades de água (T1 = água de cisterna; T2 = água tratada por wetland e T3 = água tratada por UASB+wetland), e duas cultivares de batata-doce (Campina e Granfina). Avaliou-se ao final do ciclo de cultivo o número de folhas (NF), número de ramas (NR), área foliar (AF), diâmetro do caule (DC), fitomassa fresca de folhas (FFF), fitomassa fresca de ramas (FFR), fitomassa seca de folhas (FSF), fitomassa seca de ramas (FSR). Os resultados obtidos demonstram que as variáveis (NF), (NR), (AF), (FFF), (FSF) e (FSR) foram influenciadas de forma significativa pelas cultivares. A água residuária tratada na irrigação de batata-doce pode ser utilizada sem que haja perdas das características de crescimento e fitomassa.   Palavras-Chave: Ipomoea batatas L., reúso, gotejamento, efluente.     OLIVEIRA, R. C.; SILVA, P. F.; MATOS, R. M.; DANTAS NETO, J.; SABOYA; L. M. F.; FARIAS, M. S. S. GROWTH AND PHYTOMASS OF SWEET POTATO IRRIGATED WITH TREATED WASTEWATER   2 ABSTRACT   The use of treated wastewater in the irrigation of agricultural crops is indicated as an alternative to mitigate the problem of water scarcity. Thus, this study aimed to evaluate the growth and phytomass of sweet potatoes irrigated with treated wastewater. The study was conducted in a greenhouse belonging to the academic unit of agricultural engineering at the Federal University of Campina Grande, in a randomized block design and 3x2 factorial scheme, with five replications. The factors consisted of three water qualities (T1 = water from a cistern; T2 = water treated by wetland and T3 = water treated by UASB + wetland), and two sweet potato cultivars (Campina and Granfina). At the end of the cultivation cycle, the number of leaves (NF), number of branches (NR), leaf area (AF), stem diameter (DC), fresh leaf phytomass (FFF), fresh branch phytomass (FFR), dry leaf phytomass (FSF) and dry branch phytomass (FSR) were evaluated. The results obtained show that the variables (NF), (NR), (AF), (FFF), (FSF) and (FSR) were significantly influenced by the cultivars. Wastewater treated for irrigation of sweet potatoes can be used without loss of growth and phytomass characteristics.   Keywords: Ipomoea batatas L., reuse, drip irrigation, effluent.

Varieties of sweet potato and features of their cultivation technology

2020 ◽  
pp. 18-20
Author(s):  
Т.Э. Остонакулов ◽  
А.А. Шамсиев
Keyword(s):  
Sweet Potato ◽  
Sweet Potatoes ◽  
Marketable Yield ◽  
Early Maturity ◽  
Potato Varieties ◽  
Cultivation Technology ◽  
High Yields ◽  
Sprout Formation ◽  
Yield Formation

В 2017–2019 годах изучены сортообразцы сладкого картофеля на староорошаемых лугово-сероземных почвах Зарафшанской долины. Цель исследований – комплексная оценка сортообразцов батата в условиях Зарафшанской долины по скороспелости, росту, развитию, интенсивному размножению, формированию урожая, компактности клубней в гнезде, продуктивности, урожайности и лежкости клубней и выделение из них перспективных, а также разработка приемов агротехнологии получения высоких урожаев для данных условий. Почвы опытного участка характеризуются благоприятными агрофизическими и водными свойствами и низким содержанием гумуса, нитратного азота, подвижного фосфора и содержанием обменного калия от низкого до среднего. Сравнивали 18 сортообразцов батата. Выделенные сортообразцы изучали при ширине междурядий 70 и 90 см со схемой 70×25 и 90×20 см по 1, 2 и 3 растения в гнезде. Для получения рассады сортообразцов батата брали по 40 клубней и высаживали 20–22 февраля в пленочной теплице при температуре 15–18 °C, заделывая их на глубину 3–5 см. Влажность почвы поддерживали на уровне 65–70%. Через 7–10 дней после высадки почки начинают прорастать, а через 43–48 дней формируется рассада высотой 12–15 см, готовая для высадки в поле. Высадка рассады, как и других рассадных культур (томата, перца, баклажана) – по схеме 70×20–25 см во второй-третьей декаде апреля. Уход включал в себя междурядную обработку (культивация), прополку, борьбу с сорняками, подкормку, поливы. Уборка урожая – в конце сентября-начале октября с помощью картофелекопателя. В результате исследований выделились сорта по скороспелости, дружности формирования ростков, ускоренному размножению, продуктивности, компактности клубней в гнезде и с высоким товарным урожаем – Сочакинур, Хар-Бей и Япон. Возделывание этих сортообразцов по схеме 70×25 и 90×20 см способствует получению товарного урожая высокого качества не менее 43–48 т/га. In 2017–2019, studies were conducted on the study of varieties of sweet potatoes on old-irrigated meadow-gray-earth soils of the Zarafshan valley. The purpose of the research is a comprehensive assessment of sweet potato varieties in the conditions of the Zarafshan valley in terms of early maturity, growth, development, intensive reproduction, yield formation, compactness of tubers in the nest, productivity, yield and keeping quality of tubers and the selection of promising ones, as well as the development of methods of agricultural technology for obtaining high yields for given conditions. The soil is characterized by favorable agrophysical and water properties and low content of humus, nitrate nitrogen, mobile phosphorus and a low-average content of exchange potassium. Eighteen sweet potato varieties were compared. The selected variety samples were studied with a row spacing of 70 and 90 cm with a scheme of 70×25 and 90×20 cm for 1, 2 and 3 seedlings in the nest. To obtain seedlings of sweet potato varieties, 40 tubers were taken and planted on February 20–22 in a film greenhouse at a temperature of 15–18 °C, seeding to a depth of 3–5 cm, the soil moisture was maintained at 65–70%. 7–10 days after planting, the buds began to germinate, and after 43–48 days, seedlings were formed with a height of 12–15 cm, which is ready for planting in the field. Planting seedlings in the field is carried out, as well as other seedlings (tomato, pepper, eggplant) according to the scheme 70x20–25 cm in the second or third decade of April. Growing includes inter-row processing (cultivation), weeding, weed control, top dressing, watering. Harvesting in late September, early October with a potato digger. As a result of the research, varieties were identified in terms of early maturity, sprout formation, accelerated reproduction, productivity, compactness of tubers in the nest and ensuring a high marketable yield – Sochakinur, Xar-Bey, and Japon. The cultivation of these varieties according to the scheme 70×25 and 90×20 cm contributes to the production of a commodity crop at 43–48 t/ha with good qualities.

Effectiveness of nitrogen and bio-fertilizer choice for improving growth and yield of hybrid rice (Oryza sativa L.) during dry season

2020 ◽  
Vol 57 (4) ◽  
pp. 302-309
Author(s):  
Sukanta Pal ◽  
Megha Sana ◽  
Hirak Banerjee ◽  
Lhingneikim Lhungdim
Keyword(s):  
Yield Components ◽  
Hybrid Rice ◽  
Growth Parameters ◽  
Oryza Sativa L ◽  
Block Design ◽  
Growth And Yield ◽  
Combined Application ◽  
Randomized Block Design ◽  
N Dose ◽  
Dry Seasons

Effect of nitrogen and bio-fertilizer on growth and productivity of hybrid rice (cv. PHB 71) was assessed during dry seasons of 2017 and 2018 at Research Farm of BCKV under new alluvial zone of West Bengal. The experiment was laid out in factorial randomized block design with 12 treatment combinations having 4 levels of N and 3 types of bio-fertilizer replicated thrice. Application at 180 kg N/ha produced tallest plants at 90 DAT with maximum LAI (60 DAT), DMA (90 DAT), tillers/hill (90 DAT) and CGR (30-60 & 60-90 DAT). The same N rate resulted in highest panicles/m2, panicle length, panicle weight, filled grains/panicle and 1000-grain weight. A decrease in N dose from 180 to 150 kg/ha caused reduction in all those yield components; however, the variation was non-significant except for number of panicles/m2. Maximum grain yield, straw yield and harvest index was also achieved with 180 kg N/ha accounting 120.1, 34.9 and 32.8% more than the values obtained with zero-N; however, it was statistically at par with the yields and HI obtained with 150 kg N/ha. The Azospirillum application increased all the growth parameters, yield components and yield of hybrid rice over other tested bio-fertilizers (Azospirillum > PSB > K mobilizer), accounting 5.9 and 8.8% more than the yields obtained with PSB and K mobilizer. The interaction of N and bio-fertilizer exerted significant effect on growth attributes but failed to record any significant variations in yield components and yield of hybrid rice. The maximum economic benefit was achieved with combined application of 180 kg N/ha and Azospirillum.

scholarly journals Biochemical activity and bioassay on maize seedling of selected indigenous phosphate-solubilizing bacteria isolated from the acid soil ecosystem

2020 ◽  
Vol 5 (1) ◽  
pp. 300-304
Author(s):  
Betty Natalie Fitriatin ◽  
Dita Fauziah ◽  
Fabira Nur Fitriani ◽  
Dewi Nurma Ningtyas ◽  
Pujawati Suryatmana ◽  
...  
Keyword(s):  
Acid Soil ◽  
Block Design ◽  
Maize Seedling ◽  
P Availability ◽  
Phosphate Solubilizing Bacteria ◽  
Soil Ecosystem ◽  
Maize Productivity ◽  
Randomized Block Design ◽  
Phosphate Solubilizing ◽  
Microbial Fertilizers

AbstractPhosphorus availability is the major constraint for plant growth in the acid soil ecosystem, due to high fixation by Al and Fe. Microbial fertilizers such as phosphate-solubilizing bacteria (PSB) can increase P availability in soils for root uptake. The objective of the research was to verify the ability of four isolates of PSB isolated from acid soil to solubilize unavailable inorganic phosphate, produce phosphatase, malic acid and indole acetic acid (IAA), as well as increase plant height of maize seedling. The bioassay by growing maize seedling in liquid nutrients has been performed to study the response of seedling to PSB inoculation. The experimental design of bioassay was a randomized block design with five replications. The results showed that the isolates RR 1 and SPR 4 had a relatively high solubilizing index. Moreover, all the PSB isolates had the ability to produce phosphatase and IAA and dissolve P. The performance of PSB-inoculated seedling was better visually and the root length was increased by 66.7–74.5% compared to the control. This result concludes that the species of four isolates needs to be identified by a biomolecular method and formulated as biofertilizers for increasing the maize productivity in the acid soil ecosystem.

scholarly journals Organic Fertilizer Titonia Plus and Micro Nutrients Improved Rice (Oryza sativa L.) Production in Koto Panjang and Koto Tingga, Padang City, West Sumatera, Indonesia

2020 ◽  
Vol 7 (01) ◽  
pp. 22-27
Author(s):  
Nalwida Rozen ◽  
Gusnidar Gusnidar ◽  
Nurhajati Hakim
Keyword(s):  
Oryza Sativa ◽  
Grain Yield ◽  
Oryza Sativa L ◽  
Block Design ◽  
Organic Fertilizer ◽  
Chemical Fertilizer ◽  
Rice Grain ◽  
Randomized Block Design ◽  
On Farm

A series of on-farm fi eld experiments were conducted in two locations in Padang, Koto Panjang and Koto Tingga, West Sumatera, Indonesia in 2015. The purpose of the experiment was to establish the formula of organic fertilizer derived from Tithonia supplied with micro nutrients, Zn and Mn, on rice. The experiments were conducted using completely-randomized block design with six treatments and three replications. The treatments were P = Tithonia Organic Fertilizer Plus (TOFP) + 3.0 kg Mn.ha-1, Q = TOFP + 3.0 kg Mn.ha-1+ 3.0 kg Zn.ha-1, R = TOFP + 4.5 kg Mn.ha-1 + 6 kg Zn.ha-1, S= TOFP + 4.5 kg Mn.ha-1+ 9 kg Zn.ha-1, T = TOFP only, U = 100% chemical fertilizer only. Treatment with micro nutrients as addition to TOFP (TOFP+ 3.0 kg Mn.ha-1 and TOFP+ 3.0 kg Mn.ha-1+3.0 kg Zn.ha-1) increased rice grain yield by 80 g per clump.

scholarly journals Pengaruh Lama Fermentasi Alami Pati Sagu terhadap Mutu Sensori Mi Basah dengan Substitusi Tepung Non Terigu (Mocaf, Tepung Ubi Jalar Kuning Terfermentasi, Tepung Kacang Hijau)

2017 ◽  
Vol 2 (4) ◽  
pp. 464-470
Author(s):  
Mulizani Mulizani ◽  
Yanti Meldasari Lubis ◽  
Normalina Arpi
Keyword(s):  
Sweet Potato ◽  
Mung Bean ◽  
Block Design ◽  
Sago Starch ◽  
Potato Flour ◽  
Fermentation Time ◽  
Starch Fermentation ◽  
Bean Flour ◽  
Randomized Block Design ◽  
Sweet Potato Flour

Abstrak. Pemanfaatan pangan lokal sagu dapat mengurangi konsumsi terigu dalam  pembuatan mi. Tujuan penelitian ini untuk mempelajari pembuatan mi basah dari pati sagu terfermentasi dan substitusi tepung (MOCAF, tepung ubi jalar fermentasi, dan tepung kacang hijau).  Penelitian pembuatan mi basah menggunakan  Rancangan Acak Kelompok  (RAK) faktorial dengan 2 faktor. Faktor pertama, lama fermentasi pati sagu yang terdiri atas tiga taraf yaitu FI= 7 hari, F2=14 hari, dan F3= 21 hari. Faktor ke dua adalah substitusi pati dengan tepung (80%:20%), dengan  tiga  taraf yaitu S1=pati sagu fermentasi:MOCAF, S2=pati sagu fermentasi:tepung ubi jalar kuning fermentasi, dan S3=pati sagu fermentasi:tepung kacang hijau. Analisis yang dilakukan adalah  uji organoleptik secara deskriftif  yaitu kelengketan, elastisitas,warna, aroma, dan overall mi basah. Pembuatan mi basah menunjukkan bahwa perlakuan lama fermentasi pati sagu F1(7 hari) menghasilkan  nilai elastisitas mi basah yang lebih tinggi (lebih baik) (P≤0,05), dibandingkan mi basah dari pati sagu F2 (14 hari) dan F3 (21 hari), walaupun kelengketan, dan aroma asam mi basahnya rendah (kurang baik) (P≤0,05).  Produk mi basah terbaik  yaitu mi  yang  terbuat dari pati sagu yang difermentasi 7 hari (F1) dengan substitusi tepung ubi jalar fermentasi, kelengketan 2,05 (lengket), elastisitas 2,43 (tidak elastis), warna 2,30  (tidak cerah) aroma asam 2,80 (tidak asam), rasa asam 2,88 (tidak asam), overall  2,60 (baik).Effectts of  Natural Sago Starch Fermentation  Quality Sensory of  Wet Noodles Made by Substituted no wheat  Flour (Mocaf, Fermented Sweet Potato Flour, Mung Bean)Abstract. Utilization of local food sago can reduce the consumption of wheat in the manufacture of noodles. The purpose of this research was to study making wet noodles of fermented sago starch and the use of flour substitution (mocaf, fermented sweet potato flour, and mung bean flour) in the manufacture of wet noodles. A randomized block design with 2 factors was use in the manufacture of wet noodles. First factor is sago starch fermentation period consist of three levels ie FI = 7 days, F2 = 14 days, and F3 = 21 days. Second factor is the substitution of sago starch with flour (80%: 20%), there are three levels ie S1 = fermented sago starch : mocaf, S2 = fermented sago starch : fermented yellow sweet potato flour, and S3 = fermented sago starch: mung bean flour. Analysis of the sago starch and substituted flour include descriptive organoleptic tests  stickiness, elasticity, color, flavor, and overall of wet noodles. Manufacture of wet noodles showed that sago starch fermentation time F1 resulted in higher (better) (P≤0,05) breaking test and elasticity wet noodles compared to wet noodles from sago starch F2 and F3, although the adhesiveness and the sour aroma of the wet noodles were low (worse) (P≤0,05). descriptive organoleptic values of stickiness 2.05 (sticky), elasticity 2.43 (inelastic), color 2,30 (not bright), sourness aroma 2.80 ( not sour), sourness taste 2.88 (not sour), overalls 2.60 (good). 

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