Effectivity of Bacillus thuringiensis from Soil in Freshwater Swamps against Epilachna sp. Larvae

Bacillus thuringiensis is an entomopathogenic bacterium isolated from the soil and has been widely used as an active ingredient in the manufacture of bioinsecticides. The target insects are very specific and depend on the type of protein content. Epilachna sp. are important insect pests because both larvae and adults as plant-eating pests. The research aimed was to investigate the effectivity of B. thuringiensis against the larvae of Epilachna sp.. B. thuringiensis- bio-insecticide was prepared using isolates originally from freshwater swamp soil of South Sumatra (SMR04). Epilachna sp larvae were mass-reared with Solanum torvum leaf feed in the laboratory. The design used was a completely randomized design, with 6 treatments and 5 replications. Treatments were spore concentration contained in the bioinsecticide solution included: 1 x 108, 1 x 107, 1 x 106, 1 x 105 spores/mL, commercial bio-insecticide and without treatment as a control. Each replication used 10 individual of the 2nd larvae. Statistical test results showed larval mortality in B. thuringiensis treatment was significantly different from commercial bio-insecticide treatment. The highest mortality of bio-insecticide treatment occurred at a concentration of 108 spores/ml (40.00 %) and the lowest was at a concentration of 105 spores/mL (18.01 %). The lowest LT50 value of bio-insecticide treatment was at a concentration of 108 spores/mL, namely 79.37 hours. The control of larvae included in the Coleoptera order was still not satisfactory yet, considering the presence of protein content in B. thuringiensis strain SMR04 which did not match the type of protein required.

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KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

Jurnal Pendidikan Teknologi Pertanian ◽

10.26858/jptp.v5i0.8566 ◽

2019 ◽

Vol 5 ◽

pp. 115

Author(s):

Syahri Fadhila Al-Farid ◽

Jamaluddin Jamaluddin ◽

Andi Sukainah

Keyword(s):

Protein Content ◽

Water Content ◽

Zingiber Officinale ◽

Carbohydrate Content ◽

Test Results ◽

Artocarpus Heterophyllus ◽

Randomized Design ◽

Completely Randomized Design ◽

Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

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The effectiveness of clove oil, its fractions, and clove oil-based fumigant tablet formulations, against Tribolium castaneum (Herbst)

Jurnal Entomologi Indonesia ◽

10.5994/jei.18.3.191 ◽

2021 ◽

Vol 18 (3) ◽

pp. 191-198

Author(s):

Trijanti Anughrahiyaharti Widinni Asnan ◽

◽

Sri Widayanti Widayanti ◽

Idham Sakti Harahap ◽

Herni Widhisatuti ◽

...

Keyword(s):

Tribolium Castaneum ◽

Insect Pests ◽

Red Flour Beetle ◽

Clove Oil ◽

Test Results ◽

Randomized Design ◽

Resistant Varieties ◽

Fumigation Chamber ◽

Tablet Formulations ◽

Completely Randomized Design

Indonesia has seen an increase and widespread reports of resistance among stored-product insect pests to phosphine. The use of Syzigium aromaticum (clove oil) as an alternative fumigant may be a useful strategy to control infestation by phosphine-resistant varieties of stored-product insects. The objective of this study was to examine the effectiveness of whole (unfractionated) clove oil as well as its component fractions as a fumigant and repellent against the red flour beetle (Tribolium castaneum (Herbst)), and to develop a simple fumigant formulation for this purpose. The experimental design used to test the effectiveness of clove oil and its fractionation was a completely randomized design (CRD). Meanwhile, testing the effectiveness of tablet formulations was carried out by factorial CRD. Fumigation test results gave LD50 and LD95 values of 0.234 and 1.142 ml/l respectively, for crude clove oil used in a fumigation chamber against T. castaneum. An n-hexane fraction of clove oil tested under the same conditions was more lethal, causing 95% mortality of T. castaneum at the dose of 0.801 ml/l during fumigation. Finally, tablets containing a set proportion of clove oil and naphthalene (1:1) reached LD91 against T. castaneum after 7 days’ fumigation.

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PENGARUH VARIASI LAMA FERMENTASI TERHADAP KANDUNGAN PROTEIN PADA TAPE TALAS (Colocasia esculenta) SEBAGAI SUMBER BELAJAR BIOLOGI SMA KELAS XII PADA MATERI BIOTEKNOLOGI PENGOLAHAN BAHAN PANGAN

BIOEDUKASI (Jurnal Pendidikan Biologi) ◽

10.24127/bioedukasi.v6i1.157 ◽

2015 ◽

Vol 6 (1) ◽

Author(s):

Eka Baskara Prasetyajati Agus Sujarwanta

Keyword(s):

Protein Content ◽

Subject Matter ◽

Time Variation ◽

Crude Protein ◽

Traditional Food ◽

Test Results ◽

Crude Protein Content ◽

Fermentation Time ◽

Randomized Design ◽

Completely Randomized Design

Abstract: The purpose of this study was 1 ) to determine whether or not the effect of fermentation time variation of the protein produced on tape taro. 2 ) to determine variations in fermentation hours to obtain the highest protein content of the tape taro. The study design used was completely randomized design with 4 treatments and 5 replications. Parameters measured were crude protein content and organoleptic tape taro. The results showed that the fermentation time affect the protein content of the resulting tape taro, the highest protein content in treatment C (fermented 60 hours ) resulted in as much as 3.888 % protein. Based on the test results BNJ all treatments were significantly different with the exception of treatment B and D. Benefits in the manufacture of tape taro research are: the lecturer can be used as teaching materials practicum taro tape processing methods on the biology subject matter in the form of LKPS biotechnology, and science can contribute to the reader about alternative ways of processing of taro as a traditional food.

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Pengaruh Penambahan Tepung Labu Kuning terhadap Kandungan Karbohidrat dan Protein Cookies

Gorontalo Journal of Public Health ◽

10.32662/gjph.v3i1.892 ◽

2020 ◽

Vol 3 (1) ◽

pp. 41

Author(s):

Herman Hatta ◽

Marselia Sandalayuk

Keyword(s):

Experimental Design ◽

Protein Content ◽

Analysis Of Variance ◽

Research Method ◽

Protein Analysis ◽

Carbohydrate Content ◽

Test Results ◽

Protein Levels ◽

Randomized Design ◽

Completely Randomized Design

Yellow pumpkin is a commodity that is easily damaged so it needs for off harvest handling including preservation and processing. This study was aimed to determine the carbohydrate, protein content of pumpkin flour and get the best formulation in making cookies from pumpkin flour. The research method used was true experimental design using with completely randomized design (CRD) with variations in the addition of pumpkin flour in the treatment of P0 (60 gr), P1 (100 gr), P2 (150 gr), P3 (150 gr), P4 (250 gr) with two replications. Based on the results of the cookie test, the highest carbohydrate content in P0 treatment was 59.12% in treatment 1 and 57.61% in treatment 2 while the lowest in P4 treatment was 51.36% in replication 1 and 51.83% in replications 2, analysis of variance showed that carbohydrates in cookies significantly affected with addition of pumpkin flour, based on further analysis Duncan's test results (p < 0.00). Protein analysis test results showed that the highest protein content in treatment P4 was 8.44% replications 1 and 7.46% in replications 2, while the lowest in treatment P0 was 7.17% replications 1 and 7.44% in replications 2, analysis the variance showed that the protein in cookies had a very significant effect on the addition of pumpkin flour, based on further analysis Duncan's test results (p < 0.00). It was concluded that the addition of pumpkin flour significantly affected in carbohydrate and protein levels in cookies.Labu kuning adalah komoditas yang mudah rusak sehingga perlu adanya penanganan lepas panen termasuk pengawetan dan pengolahan.Penelitian ini bertujuan untuk mengetahui kandungan karbohidrat, protein dari tepung labu kuning serta mendapatkan formulasi terbaik dalam pembuatan cookies dari tepung labu kuning. Metode penelitian yang digunakan adalah true experimental design menggunakan rancangan acak lengkap (RAL) dengan variasi penambahan tepung labu kuning pada perlakuan P0 (60 gr), P1 (100 gr), P2 (150 gr), P3 (200 gr), P4 (250 gr) dengan perlakuan dua kali ulangan. Berdasarkan hasil uji kue cookies menunjukkan kandungan karobohidat tertinggi pada perlakuan P0 sebesar 59,12% pada pengulangan 1 dan 57,61% pada pengulangan 2 sedangkan terendah pada perlakuan P4 sebesar 51,36% pada pengulangan 1 dan 51,83% pada pengulangan 2, analisa sidik ragam menunjukkan bahwa karbohidrat pada cookies berpengaruh nyata terhadap penambahan tepung labu kuning, berdasarkan hasil uji lanjut Duncan (p < 0,00). Hasil uji analisa protein menunjukkan bahwa kandungan protein tertinggi pada perlakuan P4 sebesar 8,44% pengulangan 1 dan 7,46% pada pengulangan 2, sedangkan terendah pada perlakuan P0 sebesar 7,17% pengulangan 1 dan 7,44% pada pengulangan 2, analisa sidik ragam menunjukkan bahwa protein pada kue cookies berpengaruh sangat nyata terhadap penambahan tepung labu kuning, berdasarkan hasil uji lanjut Duncan (p < 0,00). Disimpulkan bahwa penambahan tepung labu kuning berpengaruh nyata terhadap kadar karbohidrat dan protein pada cookies.

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KARAKTERISTIK PASTA BAWANG MERAH (Allium ascalonicum L.) BERDASARKAN PERBEDAAN SISTEM EMULSI

Jurnal TAMBORA ◽

10.36761/jt.v5i1.997 ◽

2021 ◽

Vol 5 (1) ◽

pp. 40-45

Author(s):

Anni Nuraisyah ◽

Wawat Rodiahwati ◽

Rhestu Isworo Isworo ◽

Mikhratunnisa

Keyword(s):

Protein Content ◽

Water Content ◽

Oil Palm ◽

Fat Content ◽

Test Results ◽

Randomized Design ◽

Stirring Time ◽

Completely Randomized Design

Bima Regency has great potential in producing shallots (Alliumascalonicum L.) because it can be planted throughout the year so that the production is abundantRed onion. Onion processing aims to maintain agesave and the quality of the onion. This study compared the characteristics of the pastashallots with two different emulsifying systems. Use of an emulsion systemthe right one affects the quality of the shallot paste. The research was conducted in a scalelaboratory using a completely randomized design (CRD) with two treatments andthree replications, the first treatment was addition of shortening with lecithin, andthe second treatment adding starch with oil palm. Characteristics of onion pastered that want to be investigated are water content (AOAC 2005), protein content (AOAC, 2005) andfat content (AOAC, 2005). The test results of shallot paste show thatThe addition of CMC 0.3% for 7 minutes had the lowest water content (44.11%).While the addition of 6% lecithin 4 minutes has a higher water contentcompared to other treatments (51.27%). The highest protein content is found intreatment with the addition of CMC 0.3% 7 minutes is 3.05%. while lowest onlecithin addition treatment 6% 4 minutes is 2.63%. Fat content of shallot pasteThe highest was the treatment with the addition of CMC by 0.3% with timestirring 7 minutes (0.89%), while the lowest was found in treatment withaddition of 6% lecithin with a stirring time of 4 minutes (0.82%).

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Analisis Proksimat Abon Bonggol Pisang Dengan Fortifikasi Tepung Tempe Dan Lesitin

STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa ◽

10.36456/stigma.13.1.2416.1-7 ◽

2020 ◽

Vol 13 (01) ◽

pp. 1-7

Author(s):

Rini Rahayu Sihmawati ◽

Dwi Agustiyah Rosida

Keyword(s):

Experimental Study ◽

Protein Content ◽

Water Content ◽

Test Results ◽

Soybean Flour ◽

Variance Test ◽

Test Analysis ◽

Randomized Design ◽

Test Protein ◽

Completely Randomized Design

The aim of this research was to evaluate a proximate test (protein, fat, water content and carbohydrate) shredded banana corm with tempeh flour and lechitin fortification. This research is an experimental study using a completely randomized design factorial pattern. The first treatment was: Tempe soybean flour (T) with a level of T1 (5%), T2 (10%) and T3 (15%). The second treatment was lecithin (L) with levels of L1 (3%), L2 (5%) and L3 (7%) so that 9 treatment combinations were obtained. The collected data were analyzed with a 2-way classification variance test (analysis of variance). If there is a difference between treatments followed by LSD test. Proximate test results on the protein content of shredded banana corm showed that the addition of tempeh flour (T) had a very significant effect on protein content (P <0.01), while the addition of lecithin (L) was not significant (P> 0.05) both tempeh flour and lechitin did not significant on fat content and water content (P> 0.05). Tempeh flour (T) has a very significant effect on carbohydrate content (P <0.01), while the addition of lecithin (L) is not significant (P> 0.05). Keywords: banana corn, shredded, tempeh flour, lecithin, proximate test

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KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN ◽

10.33061/jitipari.v5i1.3131 ◽

2020 ◽

Vol 5 (1) ◽

Author(s):

Bernaulli Putri Mulyanto ◽

Yustina Wuri Wulandari ◽

Akhmad Mustofa

Keyword(s):

Moisture Content ◽

Protein Content ◽

Ash Content ◽

Total Sugar ◽

Gluten Free ◽

Corn Flour ◽

Process Duration ◽

Flour Protein ◽

Randomized Design ◽

Completely Randomized Design

Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%. Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein. ABSTRACT Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored of steamed brownies millet flour and corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%. In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords : Brownies, millet flour, corn flour, protein content

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Effect of aqueous neem seed extract via irrigation on larvae of Liriomyza sativae in melon crop

Horticultura Brasileira ◽

10.1590/s0102-053620180311 ◽

2018 ◽

Vol 36 (3) ◽

pp. 353-356 ◽

Cited By ~ 1

Author(s):

Ewerton M Costa ◽

Francisco EL Silva ◽

Elton L Araujo

Keyword(s):

Larval Mortality ◽

Total Mortality ◽

Seed Extract ◽

Neem Seed ◽

Liriomyza Sativae ◽

Randomized Design ◽

Soil Irrigation ◽

Completely Randomized Design ◽

Pupal Mortality ◽

Neem Seed Extract

ABSTRACT The leafminer [Liriomyza sativae (Diptera: Agromyzidae)] is one of the main pests of melon crop (Cucumis melo) in the states of Rio Grande do Norte and Ceará. Thus, adopting strategies to control this destructive insect is essential. The aim of this study was to evaluate the effect of aqueous neem seed extract, applied to soil via irrigation, on leafminer larvae, in the melon crop. An experiment was conducted in greenhouse, in completely randomized design, consisting of five treatments (four doses of aqueous neem seed extract: 1; 3; 5 and 10 g/100 mL) and the control consisting only of distilled water and 10 replicates (melon plants). The treatments were applied in a single dose, via soil irrigation. In the first stage of the evaluation, 24 hours after application, the number of dead larvae per plant was counted. In the second step, pupal mortality was recorded. The total mortality was also calculated considering the number of larvae and the number of emerged adults. We verified that, increasing the concentration of aqueous neem seed extract, an increase in the larval and pupal mortality of the leafminer in melon crop was noticed. The concentration 10 g/100 mL presented the best results, resulting in 36.4% of larval mortality, 96.5% of pupal mortality and 96.8% of total mortality.

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EFEKTIFITAS CAMPURAN RENDAMAN JERAMI (ORYZA SATIVA L) DAN TEMEFOS SEBAGAI ATRAKTAN TERHADAP LETHAL OVITRAP AEDES AEGYPTI L

Jurnal Ekologi Kesehatan ◽

10.22435/jek.v19i2.3060 ◽

2020 ◽

Vol 19 (2) ◽

pp. 112-118

Author(s):

Muhammad Rasyid Ridha ◽

Budi Hairani ◽

Gusti Meliyanie ◽

Wulan Rasna Giri Sembiring ◽

Abdullah Fadilly ◽

...

Keyword(s):

Aedes Aegypti ◽

Dengue Hemorrhagic Fever ◽

Control Strategy ◽

Oryza Sativa L ◽

Larval Mortality ◽

Hemorrhagic Fever ◽

Alternative Control ◽

Randomized Design ◽

Completely Randomized Design ◽

Global Health Problem

ABSTRACT Dengue hemorrhagic fever is a global health problem and can be transmitted through vectors, namely Aedes aegypti. One of the controls can be through lethal ovitrap combined with attractant. This study aims to compare the percentage of trapped eggs, the number of eggs hatched, and larval mortality in the lethal ovitrap that were given two additional types of attractants. The insecticides used were temephos, while the attractants used were 20% straw soaking water, and water that Ae. aegypti have used to lay eggs. The type of research is an experiment with a completely randomized design. The sample used was female mosquito of Ae. aegypti that is full of blood from laboratory colonization. The results showed that straw soaking water was more influential attractant than the former Ae. aegypti colonization water in attracting Ae. aegypti mosquitoes to lay eggs. The highest larval mortality was found in a combination of lethal ovitrap with straw soaking water. Statistically there is an influence of the type of attractant on hatchability and the development of Ae. aegypti into adult mosquitoes. The combination of lethal ovitrap and attractant of straw soaking water can be an alternative control strategy for DHF program managers to reduce the density of Ae. aegypti mosquitoes and minimize transmission of dengue hemorrhagic fever in an area. Keywords: Aedes aegypti, attractant, lethal ovitrap, straw soaking water ABSTRAK Demam berdarah dengue merupakan masalah kesehatan global dan dapat ditularkan melalui vektor yaitu Aedes aegypti. Salah satu pengendaliannya dapat melalui lethal ovitrap yang dipadukan dengan atraktan. Penelitian ini bertujuan untuk membandingkan persentase jumlah telur terperangkap, jumlah telur menetas, dan mortalitas larva pada lethal ovitrap yang diberi tambahan dua jenis atraktan. Insektisida yang digunakan adalah temefos, sedangkan atraktan yang digunakan adalah air rendaman jerami dengan konsentrasi 20%, dan air bekas kolonisasi/telur larva Ae. aegypti. Jenis penelitian ini adalah eksperimen dengan rancangan acak lengkap. Sampel yang digunakan adalah nyamuk Ae. aegypti betina yang kenyang darah hasil kolonisasi di laboratorium. Hasil penelitian menunjukkan bahwa air rendaman jerami merupakan atraktan yang lebih berpengaruh dibandingkan air bekas kolonisasi Ae. aegypti dalam menarik nyamuk Ae. aegypti untuk bertelur. Mortalitas larva tertinggi terdapat pada kombinasi lethal ovitrap dengan air rendaman jerami. Secara statistik ada pengaruh jenis atraktan terhadap daya tetas dan perkembangan Ae. aegypti menjadi nyamuk dewasa. Kombinasi lethal ovitrap dengan atraktan air rendaman jerami dapat menjadi strategi pengendalian alternatif bagi pengelola program DBD untuk mengurangi kepadatan nyamuk Ae. aegypti dan meminimalisasi transmisi penyakit demam berdarah dengue di suatu wilayah. Kata kunci: Aedes aegypti, atraktan, lethal ovitrap, rendaman jerami

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Promoting Color Brightness of Clown Loach (Chromobotia macracanthus Bleeker) by Mixing Red Spinach (Amaranthus tricolor L.) Powder with Feed Stuff

Asian Journal of Fisheries and Aquatic Research ◽

10.9734/ajfar/2020/v9i330160 ◽

2020 ◽

pp. 21-30

Author(s):

Ayi Yustiati ◽

Syakirah Imtinan Zurwana ◽

Achmad Rizal ◽

Yuli Andriani

Keyword(s):

Research Method ◽

Survival Rates ◽

Optimal Dose ◽

Primary Data ◽

Test Results ◽

Growth Data ◽

Amaranthus Tricolor ◽

Randomized Design ◽

Powder Addition ◽

Completely Randomized Design

The purpose of this research is to determine the optimal dose of the addition of red spinach powder to artificial feed on the brightness of clown loach. This research was conducted at Aquaculture Laboratory Building 4 Faculty of Fisheries and Marine Sciences of Universitas Padjadjaran from April to May 2020. This research method is experimental with a Completely Randomized Design consisting of four treatments and three replications. The red spinach powder addition treatment used 0%, 2%, 4%, and 6% of the feed amount. The parameters observed are color value as primary data by using Toca Color Finder, while the growth, survival rate, and water quality as support data. Color assessment results were analyzed using the Kruskal-Wallis test, if there were significant differences, Z test would be performed. Growth data and survival rates were analyzed using Analysis of Variance (ANOVA). Because the F test results were not significantly different, the Duncan test was not carried out. The results showed that the addition of 6% red spinach powder is the best treatment with an increased color brightness value of 5,63.

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