Pengaruh Waktu Penyangraian Beras terhadap Komponen Bioaktif pada Bekasam Ikan Nila (Oreochromis niloticus)

The objective of this research was to determine the effect of rice roasting time on bioactive compounds in bekasam from tilapia. This research used a Randomized block Design with four treatments. The treatments were the production of bekasam used rice (as a control) and rice with roasting time (0, 5, 10, 15 minutes). The parameters observed were acidity level (pH), lovastatin, peptide, and n-amino contents. The results of this study indicate that, roasting rice had a significant effect on the lovastatin content (54.35-57.73 ppm), where the highest lovastatin content was bekasam was produced by rice treatment (control). Rice roasting gived no significant affect to the pH value (6.12-6.35), peptide (9.24%-14.28%), and n-amino (0.014%-0.028%). Based on results of the research, fermentation bekasam process of tilapia fish with rice and rice roasting in the vacuum packaging has not been perfect.

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STUDI KIMIA IKAN BANDENG (Chanos chanos Forskal) TANPA TULANG YANG DIKEMAS MENGGUNAKAN METODE KEMASAN BERBEDA PADA PENYIMPANAN SUHU DINGIN (5°C)

Jurnal Fish Protech ◽

10.33772/jfp.v3i2.15451 ◽

2020 ◽

Vol 3 (2) ◽

pp. 143

Author(s):

Faisal Faisal ◽

Andi Besse Patadjai ◽

Muhammad Syukri Sadimantara

Keyword(s):

Ph Value ◽

Block Design ◽

Vacuum Packaging ◽

Diversity Analysis ◽

Chemical Parameters ◽

Chanos Chanos ◽

Ph Values ◽

Randomized Block Design ◽

Significant Difference ◽

And Storage

ABSTRACT The aim of this study was to determine the chemical changes in boneless milkfish (Chanos chanos Forskal) with cold storage (5°C) until the 6th day. This study used a randomized block design (RBD) with 3 treatments; milkfish samples without packaging (C1), non-vacuum packaging (C2), and vacuum packaging (C3) and performed 3 times. Chemical parameters include pH, TVB, and TMA. The data obtained were analyzed using diversity analysis (ANOVA) and if a significant difference found in treatments then the DMRT test was continued. The results showed a significant difference in the TVB value 0-day storage, but in the pH and TMA values, there were no significant differences. The results of research on the storage of the 6th day showed a significant difference to the value of TVB and TMA, but at pH value, there was no significant difference. The results showed that the pH values of 0 and 6 days remained stable in the neutral range (6.3-6.8). TVB and TMA values for each treatment and storage are below tolerant limits. The highest values in TVB and TMA treatment without packaging on the 6th day (C1) were 19.39 mgN/100 gr and 3.32 mg/100 gr, respectively.Keywords: chemical compound, packaging, storage, thorns leave milkfishABSTRAKTujuan dari penelitian ini adalah untuk mengetahui perubahan kimia ikan bandeng tanpa tulang (Chanos chanos Forskal) pada penyimpanan suhu dingin (5°) pada awal penyimpanan sampai hari ke-6. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan 3 perlakuan yaitu sampel ikan bandeng tanpa kemasan (C1), kemasan nonvakum (C2), dan kemasan vakum (C3) dan dilakukan 3 kali ulangan. Perubahan kimia yang diukur meliputi pH, TVB, dan TMA. Data yang diperoleh dari uji kimia dianalisis menggunakan analisis keragaman (ANOVA) untuk mengetahui ada tidaknya perbedaan pada setiap perlakuan dan dilanjutkan uji DMRT jika didapatkan perbedaan yang signifikan. Hasil penelitian menunujukkan adanya perbedaan signifikan pada penyimpanan hari ke-0 terhadap nilai TVB, tetapi pada nilai pH dan TMA tidak terdapat perbedaan signifikan. Hasil penelitian pada penyimpanan hari ke-6 menunujukkan adanya perbedaan signifikan terhadap nilai TVB dan TMA, tetapi pada nilai pH tidak terdapat perbedaan signifikan. Hasil menunjukkan bahwa nilai pH hari ke-0 dan ke-6 nilai rata-rata pH tetap stabil di kisaran netral (6,3-6,8). Nilai TVB dan TMA pada setiap perlakuan dan penyimpanan dibawah batas tolerir. Nilai tertinggi pada TVB dan TMA pada perlakuan tanpa kemasan hari ke-6 (C1) masing-masing 19,39 mgN/100 gr dan 3,32mgN/100 gr.Kata kunci: Ikan bandeng tanpa tulang, kandungan kimia, kemasan, penyimpanan

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Nutrients demand of cactus forage

10.31220/osf.io/azvq3 ◽

2019 ◽

Author(s):

João Macedo Moreira ◽

Aldrin Martin Pérez-Marin ◽

Jucilene Silva Araújo ◽

George Rodrigues Lambais ◽

Aldo Sales

Keyword(s):

Block Design ◽

Nutrient Utilization ◽

Nutrient Recovery ◽

Fertilizer Treatment ◽

Treatment Control ◽

Mineral Fertilization ◽

Randomized Block Design ◽

Nutrient Use ◽

Different Types ◽

Semi Arid Region

The study aimed to evaluate the efficiency of nutrient use in three cactus forage (CF) cultivars (Opuntia stricta and Nopalea cochenillifera), 365 days after planting under different types of fertilizer in two research sites (Condado and Riachão) of the semi-arid region of Paraiba state, Brazil. The experimental design was a randomized block design with treatments in a factorial scheme (3×4), three cultivars of CF (Orelha de elefante Mexicana; Miúda; Bahiana), and four fertilizer treatment (Control; Manure; Manure with Nitrogen; Mineral fertilization) with four replications. The CF cultivars did not differ significantly in nutrient use. That means of physiological efficiency by CF cultivars were 1.62, and 2.36 kg of biomass per kg of nutrient applied in Condado and Riachão, respectively. The efficiency of nutrient recovery was 16% for the Condado, according the following order: K> P> Ca> N> C = Mg and 12% for Riachão: K> P> N> C = Ca = Mg. In the two research sites, the treatment with mineral fertilization significantly increased the efficiency use of N, P and K in comparison to the other treatments. The average for efficiency of nutrient utilization was 25% and 19% for Condado and Riachão, respectively, in the following order for Condado: K> P> N> Ca = Mg> C, and Riachão: K> P> N> C> Mg = Ca. In a CF production system aiming to obtain a yearly harvest cycle, it is necessary to replenish of K and P to maintain the nutritional balance between the soil and CF plant.

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PENGARUH PERBEDAAN BAHAN PENYAMAK TERHADAP KUALITAS KULIT IKAN PARI MONDOL (Himantura gerrardi) TERSAMAK The Effect of Different Tanning Materials towards Leather Quality of Tanned Mondol Stingray (Himantura gerrardi)

SAINTEK PERIKANAN Indonesian Journal of Fisheries Science and Technology ◽

10.14710/ijfst.11.2.140-147 ◽

2016 ◽

Vol 11 (2) ◽

pp. 140

Author(s):

Tika Kusmaryanti ◽

Ratna Ibrahim ◽

Putut Har Riyadi

Keyword(s):

Tensile Strength ◽

Moisture Content ◽

Ph Value ◽

Block Design ◽

Shrinkage Temperature ◽

Quality Requirements ◽

Tear Strength ◽

Randomized Block Design ◽

Significant Difference

ABSTRAK Usaha penyamakan kulit ikan Pari umumnya dilakukan oleh usaha kecil menengah dan hanya menggunakan metode aldehid dengan bahan samak formalin, Selain itu juga belum diketahui kualitas kulit ikan Pari Mondol tersamak yang menggunakan bahan samak krom. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan penggunaan jenis bahan penyamak terhadap kualitas fisik dan kimiawi kulit ikan Pari Mondol tersamak. Materi penelitian berupa kulit ikan Pari Mondol (Himantura gerrardi) dan bahan samak. Penelitian dilakukan dengan metode eksperimental laboratoris. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan perlakuan bahan samak yang berbeda, yaitu formalin, krom, dan kombinasi. Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah kekuatan tarik, kemuluran, kekuatan sobek, ketebalan, suhu kerut, ketahanan bengkuk (bengkok), pH dan kadar air. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan bahan penyamak menyebabkan pengaruh nyata terhadap nilai kekuatan tarik, kekuatan sobek dan ketebalan tetapi tidak memberikan pengaruh nyata terhadap nilai pH, kadar air dan ketahanan bengkuk. Produk yang terbaik yaitu kulit ikan Pari Mondol yang disamak dengan bahan samak kombinasi antara krom dan mimosa, yang sebagian persyaratan mutunya sudah memenuhi persyaratan mutu kulit ikan Pari tersamak menurut SNI 06-6121-1999. Kata kunci: Kualitas, kulit Ikan Pari, penyamak ABSTRACT Meanwhile the quality of Stingray tanned leather which using chrome tannin materials was not yet known. This research aims to determine the effect of different types used tannin materials towards physical and chemical quality of Stingray leather quality. The materials used in this research isStingray (Himantura gerrardi) skin and tannin materials. The study was conducted with laboratory experimental method. The experiments was designed according to the Randomized Block Design with different tanning materials (formalin, chrome, and chrome-combination). Each treatment was done with in triplicate. The quality variables that measured were tensile strength, elongation, tear strength, thickness, shrinkage temperature, bent resistance, pH and moisture content. Data were analyzed using Analysis of Variance. To find the difference between treatments, the data were tested with Honestly Significant Difference Test . The results showed that various of tannin materials gave significant effects to the values of tensile strength, tear strength and thickness however there was not any significant effect on bent resistance, moisture content and pH value. The best product were Stingray tanned leather with chrome-combination tannin material, which partially quality requirements has been comply with Stingray tanned leather quality requirements according to SNI. Keywords: Quality, stingray skin, tanning

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PENGARUH SUPLEMENTASI MINERAL NUTRIENT BLOCK (MNB) PADA PAKAN DASAR RUMPUT LAPANGAN TERHADAP PERFORMANS DAN KARKAS KELINCI JANTAN LOKAL (Lepus nigricollis)

Majalah Ilmiah Peternakan ◽

10.24843/mip.2017.v20.i03.p04 ◽

2017 ◽

Vol 20 (3) ◽

pp. 106

Author(s):

KUSUMA, I. G. P. E. ◽

G. A. M KRISTINA DEWI ◽

I M. NURIYASA

Keyword(s):

Drinking Water ◽

Block Design ◽

Mineral Nutrient ◽

Treatment Control ◽

Male Rabbit ◽

Randomized Block Design ◽

Variable Performance

The research of the performance and carcass local male rabbit result mineral nutrient block (MNB)supplementation on ration-based grass field carried in Dajan Peken Village, Tabanan Regency (50 masl) formaintenance and cuts that lasted for 3 months. The design used in this research is a randomized block design, withfive replications. The rabbits were allocated randomly into four treatments, namely rabbits treated control rationis grass field (R0), control ration supplemented MNB 15 g/head/day (R1), control ration supplemented MNB 30 g/head/day (R2), control ration supplemented MNB 45 g/head/day (R3). Rations and drinking water given ad_libitum.Based on the results that the variable performance and carcass local male rabbits given MNB-supplemented rationswith 45 g/head/day (R3) showed a higher yield than R0 ration treatment (control) and other treatments.

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Pemanfaatan Hasil Samping Fermentasi Belimbing Wuluh (Asam Sunti) dalam Pengolahan Ikan

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v3i2.2915 ◽

2018 ◽

Vol 3 (2) ◽

pp. 351-356

Author(s):

Weny Weny ◽

Rasdiansyah Rasdiansyah ◽

Novia Mehra Erfiza

Keyword(s):

Soluble Protein ◽

Room Temperature ◽

Storage Time ◽

Ph Value ◽

Block Design ◽

Total Acid ◽

Soaking Time ◽

Ph Values ◽

Randomized Block Design ◽

And Storage

Abstrak. Sampai saat ini belum ada penelitian lebih lanjut mengenai pemanfaatan hasil samping dari produk asam sunti. Tujuan penelitian ini untuk melihat pengaruh perendaman ikan di dalam air asam sunti dan penyimpanannya pada suhu ruang terhadap karakteristik ikan. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan 2 faktor yaitu faktor waktu perendaman (W), yang terdiri dari 3 taraf (W1 : 30 detik, W2 : 5 menit, W3 : 10 menit) dan lama penyimpanan (S), yang terdiri dari 2 taraf (S1 : 0 jam, S2 : 2 jam). Hasil penelitian menunjukkan bahwa karakteristik air asam sunti pada uji pH memiliki rataan yaitu 1,27, total asam 49% dan total bakteri asam laktat 5,1×104 CFU/gram. Nilai pH ikan setelah direndam air asam sunti 5,22-5,65 dengan rataan 5,43 dan nilai protein terlarut berkisar antara 18,42-18,74% dengan rataan 18,74%.Dari penelitian didapatkan bahwa waktu perendaman (W) berpengaruh nyata (P≤0,05) terhadap nilai protein terlarut dari ikan namun berpengaruh tidak nyata (P0,05) terhadap nilai pH ikan, uji deskriptif aroma dan tekstur ikan. Lama penyimpanan (S) berpengaruh sangat nyata (P≤0,01) terhadap nilai pH ikan setelah perendaman namun berpengaruh tidak nyata (P0,05) terhadap uji deskriptif aroma dan tekstur ikan. Interaksi waktu perendaman dengan lama penyimpanan berpengaruh nyata (P≤0,05) terhadap nilai pH ikan namun berpengaruh tidak nyata terhadap uji deskriptif aroma dan tekstur ikan.Waktu perendaman ikan di dalam air asam sunti selama 10 menit dapat menghambat kenaikan pH ikan selama penyimpanan sampai 2 jam. Semakin lama perendaman ikan di dalam air asam sunti maka semakin tinggi protein terlarut dari ikan. Abstrack. Therefore, this study was conducted to see the effect of soaking the fish in asam sunti water and its storage at room temperature on the characteristics of the fish. This study uses a randomized block design factorial with 2 factors: soaking time (W), consisting of 3 levels (W1: 30 seconds, W2: 5 minutes, W3: 10 minutes) and storage time (S), consisting of 2 levels ( S1: 0 hours, S2: 2 hours). The results showed pHof asam sunti water is 1.27, total acid is 49% and lactic acid bacteria has of 5.1 × 104 CFU / gram and the soaked fish has pH values ranged from 5.22 to 5.65 with the average of 5.43 and soluble protein values ranged from 18.42 to 18.74% with the average 18.74%.The results indicated that the soaking time (W) has effect significantly to the value of soluble protein (P≤0,05) of fish but iteffect not significantly (P 0.05) on pH value of fish, descriptive test the of aroma and texture of the fish. Storage time (S) effect significantly (P≤0,01) to pH value of fish after soaking but it effectnot significantly (P 0.05) to the descriptive test of aroma and texture of the fish. Interaction withsoaking time and storage (WxS) effect significantly (P≤0,05) to pH value of fish but it effect to not significantly the descriptive test of aroma and texture of the fish.Soaking time the fish in water for 10 minutes sunti can inhibit increasing in the pH of the fish during storage up to 2 hours. The longer soaking time of the fish in the asam sunti water, the higher sunti acid soluble proteins from value.

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Potensi Susu Kedelai Asam (Soygurt) Kaya Bioaktif Peptida Sebagai Antimikroba

Jurnal Penelitian Pertanian Terapan ◽

10.25181/jppt.v14i3.155 ◽

2017 ◽

Vol 14 (3) ◽

Cited By ~ 1

Author(s):

Dwi Eva Nirmagustina ◽

Chandra Utami Wirawati

Keyword(s):

Bioactive Compounds ◽

Block Design ◽

Total Dissolved Solids ◽

Total Acid ◽

Fermentation Time ◽

E Coli ◽

Error Estimators ◽

Inhibition Effect ◽

Randomized Block Design ◽

Number Of Cells

The research objective was to get the starter type and the fermentation time to produce soygurt that have a high peptide bioactive that functions as an antimicrobial. The study was conducted in a complete randomized block design with two replicates. The first factor is the starter types, which consists of 3 levels, 2 market starter (cimory and king yogurt) and 1 mixed starter. The second factor is the fermentation times, which consists of 3 levels, 9 hours, 12 hours, and 15 hours. The data obtained were analyzed by analysis of variance to get various error estimators and tests of significance by Duncan's test further to determine whether there is a difference between treatments. Two market starter (cimory and king yogurt) and 1 mixed starter did not produce peptide bioactive compounds . It is suspected microbes contained in the market starter cimory (S.thermophilus and L.delbrueckii ssp . Bulgaricus ), the market starter king yogurt (L.bulgaricus) and mixed starter (S.thermophilus and L.bulgaricus) did not produce peptide bioactive compounds. The inhibition effect of the test bacteria (E. coli and S. aureus) occurs due to the production of lactic acid and hydrogen peroxide during the fermentation process . The greatest inhibition shown by soygurt of the market starter cimory with a reduced number of cells in both types of test bacteria (E. coli and S. aureus) at 6 and 5 log cycles . Mixed starter has the lowest pH and the highest total acid than the marker starter cimory and king yoghurt. The starter types and the fermentation times were no significant effect on total dissolved solids of soygurt. The levels protein of soygurt, respectively 1.38 %, 1.48 %, and 1.68 (cimory, king yogurt, and mixed starter), while the fat content of soygurt 1.04%, 1.28 %, and 1.58% (cimory, mixed starter, king yoghurt) Keyword: soygurt, peptide bioactive, antimicrobe

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Perbaikan Keragaan Bibit Jeruk Pamelo ‘Nambangan’ dengan Strangulasi

Jurnal Hortikultura Indonesia ◽

10.29244/jhi.8.1.13-21 ◽

2017 ◽

Vol 8 (1) ◽

pp. 13

Author(s):

Wahyu Fikrinda ◽

Slamet Susanto

Keyword(s):

Biochemical Analysis ◽

Block Design ◽

Experimental Unit ◽

Canopy Architecture ◽

Treatment Control ◽

Permanent Damage ◽

Experimental Station ◽

Randomized Block Design ◽

Open Canopy ◽

Stimulation Of

ABSTRACT Pummelo seedling has branches that grow irregularly, stright up, and has less branch. Attempt should be done to stimulate the formation of new branches. The objective of the research was to study the influence of single and double strangulation for stimulation of vegetative growth in order to improve canopy architecture of pummelo seedling. The experiment was conducted from March to September 2011 in green house of Cikabayan Experimental Station IPB, Bogor. Biochemical analysis was done in Laboratory of BALITRO, Bogor and Post-Harvest Laboratory, IPB. The experiment was conducted in Completely Randomized Block Design one factor consisting of 5 treatment: control, single strangulation, double strangulation with distance between wire 5 cm, 10 cm and 15 cm. The experiment consisted of 5 replicates. There were 25 experimental units. Each experimental unit contained 2 plants and total plants were 50 plants. Strangulation treatment was done in May 19th and wires were removed in August 10th 2011. The results of this research showed that single and double strangulation improved numbers of branch, the lenghth of shoots per plant, numbers of leaf, numbers of scion diameter, volume of canopies andstarch content in leaf. Double strangulation with distance between 2 wires 15 cm had open canopy and the highest volume of canopies with good canopy appearance at 19 week after application. Strangulation did not cause permanent damage of the sytem tissue and only took two months to recover. Key words: branch, canopy appearance, starch, volume of canopiesABSTRAK Jeruk pamelo memiliki cabang yang tumbuh tidak beraturan, cenderung lurus ke atas dan bercabang sedikit. Upaya untuk merangsang pembentukan cabang baru adalah dengan strangulasi. Tujuan penelitian ini adalah mempelajari pengaruh strangulasi tunggal dan ganda dalam merangsang pertumbuhan vegetatif untuk perbaikan keragaan bibit jeruk pamelo. Percobaan dilaksanakan bulan Maret sampai September 2011 di greenhouse Kebun Percobaan Cikabayan IPB, Bogor. Analisis biokimia dilakukan di Laboratorium Balai Penelitian Tanaman Obat dan Aromatik (BALITRO), Bogor dan Laboratorium Pasca Panen, IPB. Percobaan menggunakan Rancangan Acak Lengkap (RAL) satu faktor sebanyak 5 perlakuan yaitu tanpa strangulasi, strangulasi tunggal dengan ketinggian 5 cm dari mata tempel, strangulasi ganda dengan jarak antar kawat 5 cm, 10 cm dan 15 cm. Percobaan terdiri atas 5 ulangan dan setiap satu satuan percobaan terdiri atas 2 tanaman sehingga total terdapat 50 tanaman. Aplikasi strangulasi dilaksanakan pada 19 Mei dan kawat dilepas pada 10 Agustus 2011. Hasil penelitian menunjukkan strangulasi tunggal dangan meningkatkan jumlah cabang, panjang cabang per tanaman, jumlah daun, diameter batang, volume tajuk, dan kandungan karbohidrat daun. Aplikasi strangulasi ganda memiliki tajuk terbuka dan volume tajuk terbesar dengan keragaan kanopi yang baik pada 19 minggu setelah perlakuan. Strangulasi tidak memberikan efek merusak secara permanen dan waktu pulihnya hanya dua bulan pada jaringan batang tanaman. Kata kunci: cabang, karbohidrat, keragaan tajuk, volume kanopi

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Kualitas Kimia Pupuk Cair Organik Limbah Air Rebusan Bakso Dengan Bioaktivator Berbagai Mol Varietas Bonggol Pisang

JAMI: Jurnal Ahli Muda Indonesia ◽

10.46510/jami.v1i2.29 ◽

2020 ◽

Vol 1 (2) ◽

pp. 43-52

Author(s):

Selvy Dwi Cahyani ◽

M. Hilmi ◽

D. Triasih ◽

A. H. Achmad ◽

N. R. Amalia

Keyword(s):

Ph Value ◽

Organic Liquid ◽

Block Design ◽

Banana Weevil ◽

Organic C ◽

Liquid Fertilizer ◽

Randomized Block Design ◽

Significant Difference ◽

Boiling Process ◽

Cooking Water

Abstrak Objektif. Proses perebusan bakso membutuhkan waktu yang lama dengan suhu tinggi dapat mengakibatkan unsur nutrisi makro dan mikro pada bakso akan larut dalam air yang digunakan untuk merebus. Proses perebusan bakso menghasilkan limbah air sisa perebusan. Limbah air rebusan bakso dapat dimanfaatkan menjadi pupuk cair organik dengan menambahkan bioaktivator Mikroorganisme Lokal (MOL)bonggol pisang. Setiap MOL dari berbagai varietas bonggol pisang memiliki efektifitas yang berbeda didalam menguraikan substrat. Sehingga perlu dilakukan Penelitian untuk mengetahui pengaruh penggunaan MOL dari berbagai varietas bonggol pisang (pisang raja, pisang kapok, dan pisang ambon) pada pembuatan pupuk cair organik limbah air rebusan bakso. Material and metode. Meterial yang digunakan pada penelitian ini yaitu limbah air rebusan bakso, bonggo pisang raja, bonggol pisang kepok, bonggol pisang ambon, mollase, tepung beras, dan air. Metode penelitian yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) yang terdiri dari 4 perlakuan dan tiga ulangan, yaitu: P0 (EM4), P1 (MOL bonggol pisang raja), P2 (MOL bonggol pisang kepok), P3 (MOL bonggol pisang Ambon). Pengujian yang dilakukan pada penelitian ini yaitu pengujian terhadap kadar Nitrogen, Fosfor, Kalium, Karbon, nilai pH, serta perhitungan rasio C/N pada pupuk. Data yang diperoleh pada penelitian ini dianalisis dengan menggunakan Rancangan Acak Kelompok (RAK) dan uji lanjut Least Significant Difference (LSD) Hasil. Hasil penelitian menunjukkan bahwa penambahan MOL bonggol pisang pada pembuatan pupuk cair organik limbah air rebusan bakso menunjukkan tidak ada pengaruh yang signifikan (P> 0,05) pada parameter N, K, dan tingkat pH pada pupuk. Hasil penelitian menunjukkan pengaruh yang signifikan (P<0,05) terhadap kadar P. Nilai C organik dan rasio C/N yang tertinggi dihasilkan pada P1. Kesimpulan. Berdasarkan hasil analisa dapat diambil kesimpulan bahwa penggunaan EM4 dan MOL dari berbagai varietas bonggol pisang memiliki efektifitas yang sama terhadap parameter N,K, dan nilai pH pada pupuk. penggunaan EM4 dan MOL dari berbagai varietas bonggol pisang memiliki efektifitas yang berbeda terhadap parameter P. Penggunaan MOL bonggol pisang raja mampu menghasilkan pupuk dengan nilai C dan rasio C/N yang tertinggi apabila dibandingkan dengan perlakuan yang lainnya. Abstrack Objective. The boiling process of meatballs requires a long time with high temperatures can cause the macro and micronutrients in the meatballs will dissolve in water used to boil. The boiling process of the meatballs produces boiling water wastewater. Waste of meatball cooking water can be utilized as organic liquid fertilizer by adding bio activators to Local Microorganisms (MOL) banana weevil. Each MOL of various varieties of banana weevil has different effectiveness in decomposing the substrate. Research needs to done to determine the effect of the use of MOL from multiple varieties of banana weevil (plantain, kapok banana, and banana ambon) in the manufacture of organic liquid fertilizer wastewater boiled meatballs. Material and method. The material used in this research is the meatball cooking water waste, plantain bonggol, kepok banana weevil, ambon banana weevil, molasses, rice flour, and water. The research method used in this study was a Randomized Block Design (RBD) consisting of 4 treatments and three replications, namely: P0 (EM4), P1 (MOL of king banana weevil), P2 (MOL of banana knuckles), P3 (MOL of tubers banana of Ambon). Tests conducted in this study are testing of levels of Nitrogen, Phosphorus, Potassium, Carbon, pH, and the calculation of the C / N ratio in fertilizer. Data obtained in this study were analyzed using Randomized Block Design (RBD) and Least Significant Difference (LSD) further tests. Results. The results showed that the addition of MOL of banana weevil on the manufacture of organic liquid fertilizer of meatball cooking water showed no significant effect (P> 0.05) on the parameters N, K, and the pH level of the fertilizer. The results showed a significant effect (P <0.05) on levels of P. Organic C values and the highest C / N ratio generated at P1. Conclusion. Based on the results of the analysis, it can conclude that the use of EM4 and MOL from various varieties of banana weevil has the same effectiveness of the parameters N, K, and the pH value of the fertilizer. The use of EM4 and MOL from various varieties of banana weevil has different effectiveness against the P parameters. The use of MOL of Raja banana weevil can produce fertilizer with the highest C and C / N ratio when compared with other treatments.

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The production of Physalis spp. seedlings grown under different-colored shade nets

Acta Scientiarum Agronomy ◽

10.4025/actasciagron.v38i2.27893 ◽

2016 ◽

Vol 38 (2) ◽

pp. 257 ◽

Cited By ~ 3

Author(s):

Daniel Fernandes da Silva ◽

Rafael Pio ◽

Joyce Dória Rodrigues Soares ◽

Paulyene Vieira Nogueira ◽

Pedro Maranha Peche ◽

...

Keyword(s):

Leaf Area Index ◽

Leaf Area ◽

Block Design ◽

Dry Mass ◽

Additional Treatment ◽

Light Spectrum ◽

Treatment Control ◽

Area Index ◽

Randomized Block Design ◽

Number Of Leaves

The objective of this study was to evaluate the production of seedlings of Physalis L. species under different-colored shade nets. Four shade nets individually stained white, blue, red and black, all with 50% shading, were used in this study, and an additional treatment (control) was used in which seedlings were grown in full sun. The study examined four species of Physalis, namely, P. peruviana, P. pubescens, P. minima and P. ixocarpa. The experiment followed a randomized block design with three blocks and 25 seeds per plot. The species were sown in styrofoam trays. Germination was monitored daily to calculate the Emergency Velocity Index (EVI) and stabilize the overall percentage of emergence. Height, stem diameter, number of leaves, leaf area index and dry mass of seedlings were assessed at 50 days after sowing. The study found that these species react differently to changes in the light spectrum. Seedlings of P. peruviana should be grown under a white or red shade net; of P. pubescens under a white or black shade net; of P. minima under a white, red or black shade net; and of P. ixocarpa under a white shade net. For all species, 50% shade should be used.

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Karakteristik Sensoris Chikuwa dengan Perbedaan Bahan Baku Surimi Ikan

Jurnal FishtecH ◽

10.36706/fishtech.v10i1.13117 ◽

2021 ◽

Vol 10 (1) ◽

pp. 53-66

Author(s):

Dwi Inda Sari ◽

Siti Hanggita ◽

Herpandi Herpandi ◽

Reistha Warayu

Keyword(s):

Chemical Analysis ◽

Protein Content ◽

Oreochromis Niloticus ◽

Raw Materials ◽

Block Design ◽

Gel Strength ◽

Clarias Batrachus ◽

Physical Analysis ◽

Surimi Gel ◽

Randomized Block Design

Increased production of aquacultured freshwater fish, such as Pangasius pangasius, Oreochromis niloticus, and Clarias batrachus, wich have low commercial value as potential alternative raw materials for surimi. This study aimed to determine the sensory characteristics of chikuwa produced using different raw materials of surimi and increase the diversity of processed fishery products that are highly nutritious with recommended physical quality. This research used the randomized block design (RBD) method with three repetitions. The treatment used were the difference in raw materials of surimi, P1 (Pangasius pangasius), P2 (Oreochromis niloticus) and P3 (Clarias batrachus). Parameters in this research included physical analysis of surimi (gel strength), chemical analysis of surimi (protein content and moisture content), and chikuwa sensory analysis. The results showed that Pangasius pangasius had a significant effect on surimi gel strength, surimi protein content and surimi water content, but had no significant effect on Oreochromis niloticus and Clarias batrachus. Based on the chemical analysis results, all raw materials for surimi have met the standard of SNI 01-2694-2013 except for Pangasius pangasius surimi protein (11,94%). Different raw materials of surimi had a significant effect on the appearance, taste, color, and texture of the organoleptic test. However, it had no significant effect on the chikuwa aroma parameters. Chikuwa (P1) produced the best characteristics from an organoleptic.

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