Kualitas Melon Hidiroponik dengan Penggunaan Media Tanam dan Dosis Pemberian Unsur Magnesium

2021 ◽  
Vol 2 (1) ◽  
pp. 55-60
Author(s):  
Suhadi Sapto Yuwono ◽  
Hasan Basri
Keyword(s):  
Plant Growth ◽  
Chlorophyll A ◽  
Sweet Taste ◽  
Dissolved Solids ◽  
Hydroponic Cultivation ◽  
Standard Weight

Improving quality of melons can be through by hydroponic cultivation, especially the hydroponic fertigation system. In fertigation system, fertilizer is given by gradually dropping in the substrate media so that roots can absorb nutrients quickly. Planting media as a place to support plants and nutrients are absorbed are known have effect to plant growth. While magnesium is an element that forms chlorophyll. A quality melon is characterized by its smooth, flawless skin, standard weight, and sweet taste. The purpose of this study was to determine the effect of using planting media and adding magnesium to the quality of melons. The results showed that the treatment of cocopeat and husk charcoal had a significant effect on the height of the melon plant, while the addition of Mg 10 g had a significant effect on the height and volume of melon. Treatment of planting media and the addition of magnesium did not significantly affect to the amount of dissolved solids (brix) of melons.

scholarly journals Effect of Re-Used Lignite and Mineral Wool Growing Mats on Plant Growth, Yield and Fruit Quality of Cucumber and Physical Parameters of Substrates in Hydroponic Cultivation

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 998
Author(s):  
Radosław Łaźny ◽  
Małgorzata Mirgos ◽  
Jarosław L. Przybył ◽  
Jacek S. Nowak ◽  
Małgorzata Kunka ◽  
...  
Keyword(s):  
Plant Growth ◽  
Growth Yield ◽  
Mineral Wool ◽  
Carotenoid Content ◽  
New Mineral ◽  
Physical Parameters ◽  
Organic Substrates ◽  
Cucumber Fruit ◽  
Hydroponic Cultivation

In hydroponic cultivation of vegetables with a solid substrate, mineral wool predominates. The pro-ecological policy and consumers’ expectations cause an increase in interest in organic substrates, which, when properly used, are less harmful to the environment. The aim of this study was to determine the effect of reusing lignite substrate in hydroponic cultivation on the growth, yield and quality of cucumber fruit and on the physical parameters of the substrate. The greenhouse cucumber cultivar ‘Mewa F1’ with semi-long fruits and smooth skin was used for the study. The plants were grown in the ‘Carbomat’ lignite substrate and ‘Grotop Master’ rockwool in two cycles. In cycle 1, new growing mats were used, while in cycle 2 the same growing mats as in cycle 1 were used again. In the hydroponic cultivation carried out on mineral wool and in the lignite substrate, both in the new and the reused substrate, the cucumber obtained mostly similar plant growth parameters and fruit color. Cucumber grown on the new mineral wool had a higher number and weight of fruits, which were characterized by a higher content of β-carotene and lutein compared to fruits from plants grown in the new lignite substrate. On the other hand, the reused lignite substrate resulted in higher cucumber yields and fruits with higher firmness and higher carotenoid content compared to cucumber grown on reused mineral wool. At the same time, the content of dry matter and sugar extract in fruits obtained from plants growing in the new and reused lignite substrate was higher compared to fruits grown in mineral wool. Both new and reused lignite substrate were characterized by very low plant-available water content. In contrast; the air and water holding capacity of lignite after cultivation did not change as much as that of mineral wool.

SISTEM OTOMASI PENYIRAMAN TANAMAN BERBASIS TELEGRAM

SIGMA TEKNIKA ◽  
2019 ◽  
Vol 2 (1) ◽  
pp. 81
Author(s):  
Muhammad Irsyam
Keyword(s):  
Soil Moisture ◽  
Plant Growth ◽  
Water Intake ◽  
Smart Phone ◽  
Growth Failure ◽  
Automation System ◽  
Notification System ◽  
Efficiency And Effectiveness ◽  
Plant Automation

ABSTRAK           Faktor yang menentukan kegagalan pertumbuhan suatu tanaman hampir dipengaruhi oleh teknik atau cara penyiraman tanaman yang salah. Hal ini disebabkan oleh teknik penyiraman yang dilakukan secara manual sehingga tidak semua tanaman mendapatkan asupan air yang merata untuk menghidari tanaman menjadi layu. Faktor lain yang menyebabkan kegagalan pertumbuhan tanaman adalah kelembaban tanah.          Oleh karena itu, untuk mengurangi permasalahan tersebut dirancanglah “Sistem Otomasi Penyiraman Tanaman Berbasis Telegram”. Adapun sistem ini meliputi penyiraman tanaman secara otomatis berdasarkan kadar kelembaban tanah dengan sistem pemberitahuan atau notifikasi yang akan dikirimkan kepada petani dengan menggunakan aplikasi smart phone Telegram.          Sistem ini telah mampu mengontrol penyiraman sesuai dengan kondisi yang diinginkan. Dengan adanya sistem otomasi penyiraman tanaman berbasis telegram maka dapat meningkatkan efesiensi dan efektivitas petani sehingga kualitas tanaman dapat terjaga dengan baik.Kata kunci -- Penyiraman Tanaman, Penyiraman Secara Otomatis, Telegram.ABSTRACT                Factors that determine the failure of a plant's growth of almost are influenced by incorrect cropping techniques or methods. This is caused by the technique of watering is done manually so that not all plants get a uniform water intake to avoid crops withered. Another factor that causes plant growth failure is soil moisture.          Therefore, to reduce the problem was designed "Telegram Based Water Planting Automation System". The system includes automatic watering of plants based on moisture level of the soil with a notification or notification system that will be sent to farmers using Telegram smart phone applications.          This system has been able to control the watering according to the desired conditions. With the telegraph-based plant watering plant automation system can improve the efficiency and effectiveness of farmers so that the quality of the plant can be maintained properly. Keywords -- Watering Plants, Watering Automatically, Telegram.  

Evaluation of the Properties of Humus Liquid of Earthworm Eisenia Foetida Obtained from Different Rachis

2017 ◽  
Vol 3 (02) ◽  
Author(s):  
Ramiro Remigio Gaibor Fernández ◽  
Abraham Adalberto Bayas Zamora ◽  
Galo Israel Muñoz Sánchez ◽  
Cristhian Adrián Rivas Santacruz
Keyword(s):  
Plant Growth ◽  
Fulvic Acids ◽  
Cattle Manure ◽  
Eisenia Foetida ◽  
Humic And Fulvic Acids ◽  
Livestock Manure ◽  
A Value ◽  
The One ◽  
Liquid Slurry

The objective of the present investigation was to evaluate the physical characteristics of the vermicompost and the quality of the purine of the red Californian (Eisenia foetida) using different substrates of feed for these worms. For this purpose, nine treatments were studied: 75% African palm rachis + 25% cattle manure, 50% African palm rachis + 50% cattle manure, 25% African palm rachis + 75% livestock manure, 50% manure of cattle, 50% of manure of cattle, 25% of manure of cattle, 50% of manure of cattle, 50% of manure of cattle, 50% of rach of coconut + 50% of manure of Livestock, 25% coccus rachis + 75% livestock manure. The substrate made up of 50% of rachis of coconut and 50% of livestock manure can be used in nurseries or nurseries for being the one that registered a value of pH 7.3 plus the closest to the neutral compared to the others, besides this (75% of oil palm rachis and 25% of cattle manure) showed a higher content of humic and fulvic acids (0.87 and 0.45 p / p, respectively), compounds that are important for agriculture by stimulating plant growth, in addition to this reflection 0.06% sulfur content, 4.0 ppm boron, 7.0 ppm copper, 47.5 ppm iron, 6.0 ppm manganese, with a presence of microorganisms of the species Trichoderma, Penicillium, Cladosporium sp. in amounts of 1.91x105 UFC / ml, however in this substrate was obtained between 13.3 and 43.5% less liquid slurry in Comparison with other treatments.

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

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.

PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis)

2015 ◽  
Vol 4 (2) ◽  
pp. 50-55
Author(s):  
Sandra J Nendissa ◽  
Rachel Breemer ◽  
Nikholaus Melamas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Experimental Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Dissolved Solids ◽  
Randomized Experimental Design ◽  
Two Factors ◽  
Four Levels

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

Combination of Carbonated Aloe Vera Drink with Lemon Juice

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Jefrianta Demu Geri ◽  
Dewi Fortuna Ayu ◽  
Noviar Harun
Keyword(s):  
Vitamin C ◽  
Aloe Vera ◽  
Sweet Taste ◽  
Total Dissolved Solids ◽  
Lemon Juice ◽  
Dissolved Solids ◽  
Combination Treatments ◽  
Randomized Design ◽  
Yellow Color ◽  
Range Test

The purpose of this study was to determine the optimal ratio of carbonated aloe vera drink and lemon juice. This research used completely randomized design with four treatments and four replications. The treatments performed were L1 (90% carbonated aloe vera and 10% lemon juice), L2 (80% carbonated aloe vera and 20% lemon juice), L3 (70% carbonated aloe vera and 30% lemon juice), and L4 (60% carbonated aloe vera and 40% lemon juice). Data were statistically analyzed by using analysis of variance (ANOVA) and followed by duncan new multiple range test (DNMRT) at level 5%. The combination treatments of carbonated aloe vera drinks and lemon juice had a significant effect on acidity (pH), vitamin C, total dissolved solids, and descriptive and hedonic sensory assessment. The best treatment from the research was L3 (70% carbonated aloe vera and 30% lemon juice) with pH of 4.26, vitamin C of 19.97 mg, and total dissolved solids of 14.34°brix. The overall sensory test result preferred by panelists with descriptions of yellow color, lemon flavor, and had a slightly sweet taste.

Deterioration in the Water Quality of Groundwater in Some Municipal Water Extraction Plants in Finland

1979 ◽  
Vol 10 (2-3) ◽  
pp. 171-190
Author(s):  
Pertti Lahermo ◽  
Jouko Parviainen
Keyword(s):  
Water Quality ◽  
Urban Areas ◽  
Water Extraction ◽  
Groundwater Extraction ◽  
Dissolved Solids ◽  
Municipal Water ◽  
The 1960S

In this study the changes in the quality of groundwater are described on the basis of material collected at some groundwater extraction plants situated mainly in urban areas. The causes of the marked increase in the content of dissolved solids are evaluated from the 1960s onwards.

scholarly journals Effect of red algal bloom on growth and production of carps

Our Nature ◽  
2018 ◽  
Vol 16 (1) ◽  
pp. 48-54
Author(s):  
Ram Bhajan Mandal ◽  
Sunila Rai ◽  
Madhav Kumar Shrestha ◽  
Dilip Kumar Jha ◽  
Narayan Prasad Pandit
Keyword(s):  
Water Quality ◽  
Body Weight ◽  
Chlorophyll A ◽  
Total Nitrogen ◽  
Total Phosphorus ◽  
Algal Bloom ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Aquaculture Farm ◽  
Red Algal

An experiment was carried to assess the effect of red algal bloom on growth and production of carp, water quality and profit from carp for 120 days at Aquaculture Farm of Agriculture and Forestry University, Chitwan. The experiment included two treatments: carp polyculture in non-red pond and carp polyculture in red pond with algal bloom each with three replicates. Carp fingerlings were stocked at 1 fish/m2 and fed with pellet containing 24% CP at 3% body weight. Net yield of rohu was found significantly higher (p<0.05) in non-red ponds (0.38±0.01 t ha-1) than red ponds (0.24±0.05 t ha-1). Survival of rohu (84.9±1.4%), bighead (95.2±2.0%) and mrigal (88.1±14.4%) were also significantly higher (p<0.05) in non-red ponds than red ponds. Red algal bloom affected DO, nitrate and chlorophyll-a, nitrite, total nitrogen, total phosphorus, total dissolved solids and conductivity. However, overall carp production and profit from carp remained unaffected.

scholarly journals The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1242
Author(s):  
Katarzyna Świąder ◽  
Anna Florowska ◽  
Zuzanna Konisiewicz
Keyword(s):  
Sensory Quality ◽  
Bitter Taste ◽  
Profile Analysis ◽  
Textural Properties ◽  
Sweet Taste ◽  
Oolong Tea ◽  
Quantitative Descriptive ◽  
Semi Solid ◽  
Positive Effect

Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters. The addition of oolong tea to yoghurt resulted in positive changes in the perception of sweet, peach and nectar odours and flavours, and also creaminess, as well as negative changes in the presence of a bitter taste, the whey presence and a colour intensification towards dark cream (p ≤ 0.05). The addition of inulin to the tested oolong tea yogurts caused a decrease in the whey presence and brightened the yoghurt’s colour (6% and 9%, p ≤ 0.05, respectively), as well as an improved creaminess and an increase in the sweet taste of the yoghurt. It was also observed that the addition of oolong tea deteriorated the instrumentally evaluated texture of the set yoghurts, while inulin at a higher concentration (9%, p ≤ 0.05) increased the firmness and adhesiveness. Moreover, the addition of inulin also had a positive effect on the yoghurt’s stability. The addition of inulin to oolong tea-infused set yoghurts may be valuable both as a source of prebiotic fibre in functional products and as a factor improving the quality of these products.

scholarly journals Nanotechnology Potential in Seed Priming for Sustainable Agriculture

Nanomaterials ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 267
Author(s):  
Anderson do Espirito Santo Pereira ◽  
Halley Caixeta Oliveira ◽  
Leonardo Fernandes Fraceto ◽  
Catherine Santaella
Keyword(s):  
Plant Growth ◽  
Agricultural Practices ◽  
Seed Priming ◽  
Growth Hormones ◽  
Plant Growth And Development ◽  
Plant Growth Hormones ◽  
Entire Plant ◽  
Quality Of Food ◽  
Sustainable Agricultural Practices

Our agriculture is threatened by climate change and the depletion of resources and biodiversity. A new agriculture revolution is needed in order to increase the production of crops and ensure the quality and safety of food, in a sustainable way. Nanotechnology can contribute to the sustainability of agriculture. Seed nano-priming is an efficient process that can change seed metabolism and signaling pathways, affecting not only germination and seedling establishment but also the entire plant lifecycle. Studies have shown various benefits of using seed nano-priming, such as improved plant growth and development, increased productivity, and a better nutritional quality of food. Nano-priming modulates biochemical pathways and the balance between reactive oxygen species and plant growth hormones, resulting in the promotion of stress and diseases resistance outcoming in the reduction of pesticides and fertilizers. The present review provides an overview of advances in the field, showing the challenges and possibilities concerning the use of nanotechnology in seed nano-priming, as a contribution to sustainable agricultural practices.

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