scholarly journals The content of basic elements in buckwheat flour as affected by varietal characteristics

2021 ◽  
Author(s):  
V. O. Prykhodko ◽  
S. M. Hromovyi ◽  
N. M. Svidelska ◽  
O. P. Bashkatova
Keyword(s):  
Protein Content ◽  
Vitamin K ◽  
Biochemical Composition ◽  
Starch Content ◽  
Significant Difference ◽  
Lower Protein ◽  
Integral Rate ◽  
Kjeldahl Method ◽  
The Difference

- Purpose. Determine the biochemical composition of buckwheat as affected by varietal characteristics. Methods. Humidity was determined by thermogravimetric method, protein content by the Kjeldahl method, carbohydrate content by sugar meter, ash content by burning in a muffle furnace, fat content by low-fat residue, vitamin content by liquid chromatography. Results. The biochemical composition of buckwheat grain varied significantly depending on the variety. Studies have shown that at a moisture content of 11.0–12.6%, the content of fiber, organic acids, ash, mono- and disaccharides and fat was the lowest. Thus, their content over varieties was 0.5–2.5%, 1.7–2.4, 1.5–2.5, 1.6–2.5 and 2.0–3.2%, respectively. Of the 17 varieties of buckwheat, only 4 had a significantly lower protein content (13.2–14.0%) compared to the standard variety ‘Ukrainka’. In other varieties, this figure varied from 16.3 to 18.5% or more, that is by 9–23% compared to the control. Buckwheat had the highest starch content of 57.2–62.0% depending on the variety. It should be noted that no significant difference was found between tall and dwarf varieties. Thus, the protein content in grain obtained from dwarf varieties varied from 16.5 to 17.2% while in tall ones from 13.2 to 18.5%. The content of vitamins in grain also varied depending on the variety from which it was obtained. The content of vitamin K was the lowest, 0.005–0.007 mg/100 g, the content of vitamins B2, B1, B5 and B6 varied from 0.12 to 0.42 mg/100 g of grain. The content of vitamin E and B3 was higher, 3.00–6.56 mg/100 g of grain, depending on the variety. The highest content of B4 was 50.0–54.3 mg/100 g of grain. It should be noted that the share of vitamin K in the total amount was the lowest (0.01%), the share of vitamins B2, B1, B5 and B6 ranged between 0.2 and 0.7%, E and B3 between 6.1 and 10.3%, and vitamin B4 between 80.3 and 85.9%. According to the content of vitamins, the difference between buckwheat varieties has not been found. The level of vitamins provides a determination of the integral rate of the product. It was found that 100 g of buckwheat provides the adult body with vitamin K by 4–7%, B5 – by 6–9, B4 – by 10–11, B2 – by 11–24, B1 – by 11–36, B6 – by 12–23, E – by 27–44, B3 – by 21–44% depending on the variety. Conclusions. As a result of research, it was found that the biochemical composition of grain varies significantly depending on the buckwheat variety. Buckwheat contains the most vitamins E (3.00–6.63 mg/100 g of cereal) and B4 (51.0–54.3 mg/100 g of cereal). It is determined that grain obtained from ‘Orlovskyi’, ‘Podilskyi’, ‘Yana’, ‘Sumchanka’, ‘Anisia’, ‘Krupnozelena’, ‘Skorostyhla 81’ and ‘Kvitnyk’ varieties have a high content of vitamins B2, B1, B6, E and B3 with an integrated rate of 16–44%. In addition, grain of these varieties contains 16.5–17.4% of protein.

scholarly journals Pengaruh Penerapan Model Pembelajaran Kooperatif Tipe Course Review Horay (CRH) Terhadap Keaktifan Belajar dan Hasil Belajar Ekonomi

2019 ◽  
Vol 1 (1) ◽  
pp. 1
Author(s):  
Aisyah Aisyah
Keyword(s):  
Learning Outcomes ◽  
Sampling Method ◽  
Learning Model ◽  
Positive Influence ◽  
Learning Activity ◽  
Economic Study ◽  
Purposive Sampling ◽  
Significant Difference ◽  
The Difference

This research is experimental research on students class XI of MIPA in SMA Negeri 3 Purwokerto. This research takes the title of "The Influence of the Application of the Cooperative Learning Model Type Course Review Horay (CRH) Against the Liveliness of learning and the Results of the Economic Study (study on the Grade XI MIPA in SMA Negeri 3 Purwokerto)". The purpose of this research is to know the difference in learning outcomes and learning activity between the learning model Course Review Horay (CRH) with conventional learning model, to know the influence of learning model Course Review Horay (CRH) against the learning outcomes and learning activity, as well as to know the influence of the liveliness of the learning results of learning. The population of this research is the grade XI MIPA in SMA Negeri 3 Purwokerto. The number of samples taken in this study is 72 i.e. 2 Class XI of MIPA which each class amounted to 36 students. Purposive Sampling Method used in the determination of the sample. Based on the results of the research and the anallisis data indicate that (1) there is a significant difference between the model of learning learning activeness cooperative Course Review Horay (CRH) and conventional learning model on economics. (2) there are significant differences between the learning outcomes learning model cooperative Course Review Horay (CRH) and conventional learning model on economi. (3) there is a positive influence learning model cooperative Course Review Horay (CRH) against the liveliness of the study on economic. (4) there is a positive influence learning model cooperative Course Review Horay (CRH) against the results of the study on economic. (5) there is no positive influence between the liveliness of student learning against the results of the study on economic. Penelitian ini adalah penelitian eksperimen pada siswa kelas XI MIPA di SMA Negeri 3 Purwokerto. Penelitian ini mengambil judul “Pengaruh Penerapan Model Pembelajaran Kooperatif Tipe Course Review Horay (CRH) terhadap Keaktifan Belajar dan Hasil Belajar Ekonomi (Studi pada Siswa Kelas XI MIPA di SMA Negeri 3 Purwokerto)”.        Tujuan dari penelitian ini adalah untuk mengetahui perbedaan keaktifan belajar dan hasil belajar antara model pembelajaran Course Review Horay (CRH) dengan model pembelajaran konvensional, untuk mengetahui pengaruh model pembelajaran Course Review Horay (CRH) terhadap keaktifan belajar dan hasil belajar, serta untuk mengetahui pengaruh keaktifan belajar terhadap hasil belajar. Populasi penelitian ini adalah siswa kelas XI MIPA di SMA Negeri 3 Purwokerto. Jumlah sample yang diambil dalam penelitian ini adalah 72 yaitu 2 kelas XI MIPA yang masing-masing kelas berjumlah 36 siswa. Purposive Sampling Method digunakan dalam penentuan sample. Berdasarkan hasil penelitian dan anallisis data menunjukkan bahwa (1) Terdapat perbedaan signifikan keaktifan belajar antara model pembelajaran kooperatif Course Review Horay (CRH) dengan model pembelajaran konvensional pada mata pelajaran ekonomi. (2) Terdapat perbedaan signifikan hasil belajar antara model pembelajaran kooperatif Course Review Horay (CRH)  dengan model pembelajaran konvensional pada mata pelajaran ekonomi. (3) Terdapat pengaruh positif model pembelajaran kooperatif Course Review Horay (CRH)  terhadap keaktifan belajar pada mata pelajaran ekonomi. (4) Terdapat pengaruh positif model pembelajaran kooperatif Course Review Horay (CRH)  terhadap hasil belajar pada mata pelajaran ekonomi. (5) Tidak terdapat pengaruh positif antara keaktifan belajar siswa terhadap hasil belajar pada mata pelajaran ekonomi.  

scholarly journals Study on the Distribution Characteristics and Influencing Factors of Homocysteine in the Physical Examination Population

2021 ◽  
Author(s):  
Fang Bao ◽  
Ming Cui ◽  
Xiuying Shi ◽  
Shaoqing Ju ◽  
Hui Cong
Keyword(s):  
Blood Pressure ◽  
Physical Examination ◽  
Large Scale ◽  
Kidney Injury ◽  
Scientific Basis ◽  
Cerebrovascular Diseases ◽  
Health Examination ◽  
Significant Difference ◽  
The Difference

Abstract Background: Homocysteine (Hcy) is considered to be an independent risk factor for cardiovascular and cerebrovascular diseases. No study has evaluated the distribution of Hcy on a large-scale health examination. Accordingly, this study aimed to investigate the level and distribution of Hcy in the healthy physical examination population and the correlation with other biomarkers, and analyzed for cardiovascular and other diseases. The prevention provides an important scientific basis.Methods: From February 2017 to April 2020, 8063 medical examination populations were selected for analysis. Determination of serum Hcy, TC, TG, LDL-c, HDL-c, ALT, ALP, γ-GT, TBIL, GLU, urea, Cr, UA and related metabolic risk factors. According to the multivariate regression model of age, gender, smoking, drinking, body mass index (BMI), systolic blood pressure (SBP) and diastolic blood pressure (DBP), the relationship between Hcy and other biochemical indicators was evaluated. Results: Among 8063 cases, the age, BMI, SBP and DBP of the high-Hcy group were higher than those of the low-Hcy group, the difference was statistically significant (P<0.05), and the proportion of males, smoking and drinking were higher than the low In the Hcy group, the difference was statistically significant (P<0.05); the ALT, ALP, γ-GT, TBIL, Urea, Cr, UA, and TG in the high Hcy group were higher than those in the low Hcy group, and the difference was statistically significant (P<0.05 ); HDL-c in the high-Hcy group was lower than that in the low-Hcy group, and the difference was statistically significant (P<0.05). There was no statistically significant difference in TC, LDL-c, and GLU between the high- and low-Hcy groups (P>0.05). In multivariate analysis, lnHDL-C was negatively correlated with lnHcy (β=-0.038, SE=0.016, P<0.05), lnCr was positively correlated with lnHcy (β=0.055, SE=0.016, P<0.05), lnUA and lnHcy were positive correlation (β=0.043, SE=0.019, P<0.05). Conclusion: Hcy is closely related to HDL-c, Cr and UA, which indicates that Hcy may affect the metabolism of HDL-c and UA, and can also be used as an auxiliary diagnostic index for kidney injury.

Effect of sowing date on the yield and quality of maize hybrids with different growing seasons

2009 ◽  
Vol 57 (4) ◽  
pp. 389-399 ◽  
Author(s):  
J. Nagy
Keyword(s):  
Protein Content ◽  
Starch Content ◽  
Sowing Date ◽  
Grain Protein Content ◽  
Water Supplies ◽  
Maize Hybrids ◽  
Growing Seasons ◽  
Sowing Dates ◽  
Significant Difference ◽  
Late Sowing

The yield, protein and starch content of Martonvásár maize hybrids belonging to different FAO groups were examined in experiments involving early, optimal and late sowing dates in two different years (drought — 2007, favourable water supplies — 2008) on a calcareous chernozem soil with loam texture at the Látókép Experimental Station of the Centre of Agricultural Sciences and Engineering, University of Debrecen.Sowing date had a significant effect on maize grain yield in the dry year. The grain yields of hybrids with longer growing periods were significantly higher than those with shorter growing periods in both years, but they reacted sensitively to the change in sowing date in the dry year. Due to the rainfall distribution in the growing season, sowing date did not modify the performance of the hybrids in the year with favourable water supplies. Sowing date had a significant effect on the grain protein content in the dry year, with significantly higher values after late sowing than after early or optimal sowing. Averaged over the sowing dates, the protein content of the FAO 200 hybrid was significantly higher in both years than that of hybrids in other FAO groups. In the dry year, the greatest difference in protein content could be observed between the early and late sowing dates for hybrids in all four FAO groups. A negative correlation was found between yield and protein content. Sowing date significantly increased the starch content of maize in the favourable year, with a significant difference between early and late sowing dates.In the dry year higher starch contents were recorded for all the hybrids and for all the sowing dates than in the favourable year. In the dry year, sowing date only caused a significant difference in the starch content in the case of FAO 200 sown at optimal and late sowing dates. In the favourable year, a significant difference was only obtained for the starch content of the FAO 400 hybrid sown at early and late sowing dates. Satisfactory quality can only be achieved if suitable genotypes are grown with appropriate technologies.

Pyridine Extraction Method for Determination of Bacitracin in Feeds: Collaborative Evaluation

1979 ◽  
Vol 62 (3) ◽  
pp. 662-670
Author(s):  
Hussein S Ragheb
Keyword(s):  
High Temperature ◽  
Extraction Method ◽  
Main Difficulty ◽  
Coefficients Of Variation ◽  
Significant Difference ◽  
The Difference ◽  
Zinc Bacitracin ◽  
Collaborative Evaluation

Abstract Seventeen laboratories evaluated the pyridine extraction method and neomycin-sensitized agar for the determination of zinc and MD bacitracin in swine and broiler rations at 10 and 100 g/ton. The method was also applied to the analysis of 2 premixes labeled 50 g/lb (MD bacitracin) and 40 g/lb (zinc bacitracin). Bacitracin activity was determined on each of 2 days with 2 dilutions on each day. No significant difference was found between dilutions within a day or between days for each sample. The type of bacitracin or type of feed did not significantly affect results. The difference in results between MD and zinc bacitracin in premixes approached significance. The large coefficients of variation for premixes (ca 13%) and complete feeds (ca 15–30%) indicate operational problems. The main difficulty was evaporation of pyridine. Some laboratories were not able to evaporate it completely, whereas others lost bacitracin activity, probably due to high temperature of drying. The pyridine extraction method as in 42.200 and 42.204 should be discontinued.

scholarly journals The plant nutrition impact on the quality and quantity parameters of maize hybrids grain yield based on different statistical methods

2020 ◽  
Vol 48 (4) ◽  
pp. 565-573
Author(s):  
Árpád Illés ◽  
S. M. Nasir Mousavi ◽  
Csaba Bojtor ◽  
Janos Nagy
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Oil Content ◽  
Starch Content ◽  
Block Design ◽  
Maximum Yield ◽  
Maize Hybrids ◽  
Randomized Block Design ◽  
Significant Difference ◽  
Npk Fertilizer

AbstractIn recent years, producers of agricultural products have increased the use of chemical fertilizers per unit area. The goal of this research was to analyze the interaction of genotype in treatment (NPK fertilizer) on grain yield, protein content, oil content, and the starch content on 13 maize hybrids using analysis by the model of additive and multiplier effects AMMI and to evaluate genotypes, treatments, and their interactions using biplot in Hungary. Treatments include NPK0 (N: 0 kg/ha, P2O5:0 kg/ha, K2O: 0 kg/ha), NPK1 (N: 30 kg/ha, P2O5: 23 kg/ha, K2O: 27 kg/ha), NPK2 (N: 60 kg/ha, P2O5: 46 kg/ha, K2O: 54 kg/ha), NPK3 (N: 90 kg/ha, P2O5: 69 kg/ha, K2O: 81 kg/ha), NPK4 (N: 120 kg/ha, P2O5: 92 kg/ha, K2O: 108 kg/ha), NPK5 (N: 150 kg/ha, P2O5: 115 kg/ha, K2O: 135 kg/ha) in four replications based on complete randomized block design in 2019. The NPK fertilizer effects indicate that the fertilizers are different on yield genotype. AMMI analysis showed that there was a significant difference between genotypes, treatment, and the interaction effect of genotype * treatment at one percent. Besides, the maximum yield had Loupiac and NPK3 on grain yield, Loupiac and NPK2 on oil content, P0023, and NPK3 for starch content, DKC 3/ES4725 (DKC4725) and NPK3 for protein content. Also, GGE biplot analysis indicates that had maximum grain yield in Loupiac, protein content in P9978, oil content in MV Maronetta, and starch content in Sushi.

scholarly journals Pemanfaatan Limbah Cucian Beras untuk Pembuatan Makanan Berserat Tinggi Menggunakan Bakteri Acetobacter xylinum

2014 ◽  
Vol 18 (2) ◽  
Author(s):  
Akhsin Zulkoni
Keyword(s):  
Protein Content ◽  
Analysis Of Variance ◽  
Starch Content ◽  
Sugar Content ◽  
Brown Rice ◽  
Acetobacter Xylinum ◽  
Fiber Content ◽  
Raw Material ◽  
White Rice ◽  
Significant Difference

AbstractThis research aimed to utilize water used for washing rice as raw material to make high-fiber foods (nata de leri), and to search the optimum sugar levels that can produce the best nata. Laboratory scale experiments were prepared using a factorial design with three repetitions. The treatments tested were four types of rice, such as white rice, brown rice, white and black sticky rice consists of 0, 5, 10, and 15% sugar content. The parameters analyzed were color, thickness, wet weight, fiber content and protein content of nata formed. Observational data were analyzed statistically using analysis of variance with α 1% and 5% followed by DMRT 5% test. Fermentation of various types of rice by the bacterium Acetobacter xylinum took five to seven days. Based on the analysis of variance α 1%, there was significant difference between the type of rice and sugar content to the quality of nata formed. Optimum sugar content that produces the best nata was 5%, which occurs in all types of rice. Excessive sugar in the fermentation medium inhibits the process of medium density allegedly causing bacterial cell lysis. Fermentation derived from white sticky rice produce the thickest and hardest nata, and had the highest fiber content, with values 130 cm, 200 gr, and 75% respectively. This was because the starch content was much in white sticky rice than others. Carbohydrates were used by bacteria as a source of nutrients and energy, which has rich of starch from white sticky rice. While the highest protein content was by nata formed from white rice, which is 1.2%.Keywords: Sugar, Acetobacter xylinum, nata de leriAbstrakPenelitian ini bertujuan memanfaatkan air bekas cucian beras sebagai bahan baku pembuatan makanan berserat tinggi (nata de leri), dan mencari kadar gula optimum yang bisa menghasilkan nata terbaik. Percobaan dilakukan pada skala laboratorium yang disusun menggunakan rancangan faktorial dengan tiga ulangan. Perlakuan yang diuji adalah jenis beras, meliputi beras putih, beras merah, ketan putih dan ketan hitam; serta kadar gula yang terdiri dari 0%, 5%, 10%, dan 15%. Parameter yang dianalisis yakni warna, tebal, berat basah, kadar serat, dan kadar protein nata yang terbentuk. Data pengamatan dianalisis statistik memakai analisis keragaman dengan α 1% dan α 5%, dilanjutkan uji DMRT α 5% bila ada perbedaan yang nyata. Berdasarkan analisis keragaman α 1%, terbukti bahwa ada pengaruh yang sangat signifikan antara jenis beras dan kadar gula dengan kualitas nata de leri yang terbentuk. Kadar gula optimum yang menghasilkan nata terbaik adalah 5% yang terjadi pada semua jenis beras. Gula yang berlebihan dalam medium justru menghambat proses fermentasi karena medium yang pekat menyebabkan sel bakteri lisis. Fermentasi leri yang berasal dari ketan putih menghasilkan nata paling tebal (130 cm), paling berat (200 g) serta mempunyai kadar serat tertinggi (7,5%). Hal ini disebabkan oleh kadar pati dalam leri ketan putih terbanyak dibandingkan dengan lainnya. Kadar protein tertinggi dikandung oleh nata yang dibentuk dari leri beras putih 1,2%.Kata kunci: Leri, gula, Acetobacter xylinum, nata

scholarly journals Biochemical composition of emmer wheat (Triticum Dicoccum (Schrank) Schuebl) grain depending on the variety

2020 ◽  
pp. 111-119
Author(s):  
N. Osokina ◽  
V. Lubich ◽  
V. Novikov ◽  
I. Leshchenko
Keyword(s):  
Protein Content ◽  
Biochemical Composition ◽  
Chemical Elements ◽  
Starch Content ◽  
Ash Content ◽  
Emmer Wheat ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
New Varieties ◽  
Biochemical Components

The article presents the research results of the biochemical composition of grain – the content of protein, starch, ash, chemical elements in wheat grains (emmer, soft). The sedimentation index according to Zelen test, and the proportion of chemical elements in the grain ash were determined. It is known that the grain of diff erent wheat varieties diff er in size and content of anatomical components, which aff ects its biochemical composition. Modern wheat varieties can form grain with the protein content of about 20 %. Emmer is of high value as a raw material for dietary food. Biochemical components of emmer wheat grain, especially of new varieties, are poorly investigated. Therefore, studies on the biochemical composition of emmer wheat grain new varieties and lines are relevant. The aim of the study was to investigate the issue of then emmer wheat biochemical components, depending on the genotype. To properly evaluate the crop, the tasks of the study were performed – the protein and starch content, number of falls, ash content, trace element content, sedimentation index according to Zelen test were determined. The studies were conducted during 2017–2019 with Holikovska emmer wheat variety and LP 1152 line, grown under the Right-bank forest steppe. It was found that the biochemical composition of wheat grain (emmer, soft) signifi cantly depends on the varietal characteristics, agri-technical and weather conditions. The highest protein content and sedimentation index according to the Zelen test had the LP 1152 wheat line – 16.2 % and 53.9 cm3, respectively. In Holikovska emmer variety, these indicators were at the level of soft wheat Odessa Epoch variety – 13.8 % and 45.8 cm3 respectively. Protein content has greatly varied over the years of research. In emmer wheat grain – from 15.2 to 17.3 %, and in Holikovska variety – from 11.7 to 15.3 %. There is a strong correlation between protein content in grain and sedimentation index according to Zelen test. The starch content varied from 48.5 to 69.1 % in Holikovska variety grain and from 50.0 to 61.7 % in LP 1152 line grain. The alpha amylase activity of wheat varieties has been low throughout the research years. The average ash content of Holikovska wheat grain was 1.81 %, the LP 1152 line was 1.95 %, which is 19–22 % higher compared to the standard varieties, respectively, the variety Akratos and Age of Odessa. Emmer wheat grain has a signifi cantly higher content of phosphorus, potassium, sulfur, magnesium, calcium, iron, zinc and copper. Key words: wheat, emmer, variety, biochemical composition, protein, starch, chemical elements, sedimentation.

scholarly journals Investigating chemical parameters in hot dog sausages from Novi Sad market

2011 ◽  
Vol 65 (5-6) ◽  
pp. 385-397
Author(s):  
Nadezda Prica ◽  
Milan Baltic ◽  
Milica Zivkov-Balos ◽  
Zeljko Cupic ◽  
Zeljko Mihaljev
Keyword(s):  
Protein Content ◽  
Total Protein ◽  
Fat Content ◽  
Total Protein Content ◽  
Average Content ◽  
Chemical Parameters ◽  
Significant Difference ◽  
The Difference ◽  
Novi Sad ◽  
Hot Dog

Meat products play an important role in the modern diet. The production of cooked sausages comprises an important segment in the complex meat industry. Hot dogs are prepared according to production specifications and differences in the quality of products can therefore be expected. This paper presents a comparative analysis of chemical parameters in products of five different manufacturers at the Novi Sad market. Water content, fat, protein, sodium chloride, the relative protein content of connective tissue in meat protein (RCP) and ash were analyzed. The difference between the average contents of chemical quality parameters in hot dogs was examined. The average water content ranged from 56.29?3.30% to 61.44?4.08%. The average total fat content ranged from 17.60?3.07% to 20.66?4.65%. No statistically significant difference (p?0.05) was detected in the fat content of the products of manufacturers D and B, as well as C and B. Between the average fat content of the producers E and D the difference in fat content was found to be p?0.01. In all other cases, the difference between the average fat content was p?0.001. The average total protein content in hot dogs ranged from 11.77?1.08% and 15.41?1.82. No statistically significant difference (p?0.05) was detected between the average total protein content in hot dogs of manufacturers A and C. Between the average protein content of D and E meat manufacturers the statistically significant difference had a value of p?0.01, and the average protein content in hot dogs of all other manufacturers had a significant difference (p?0.001). The total protein content in all five manufacturers of hot dogs met the prescribed standard (10%). RCP content in the hot dogs of different producers ranged from 17.34?0.95% to 22.33?2.08%. No statistically significant difference (p?0.05) was detected in the average contents of RCP in hot dogs of manufacturers D and E and A and B. but a statistically significant difference was detected (p?0.001). between the average content of RCP in all other manufacturers of hot dogs. The average chloride content in hot dogs from different manufacturers ranged from 1.30?0.10% to 2.55%?0.16%. The average ash content in different hot dog producers ranged from 1.99?0.18% to 3.46?0.22%. The average content of chloride and ash in all five manufacturers was significantly different.

ANALISI DAMPAK BENDUNGAN PANDANDURI TERHADAP USAHATANI PADI SAWAH DI KECAMATAN SAKRA BARAT KABUPATEN LOMBOK TIMUR

2021 ◽  
Vol 1 (2) ◽  
pp. 18-26
Author(s):  
Abdur Rahim
Keyword(s):  
Rice Paddy ◽  
Lowland Rice ◽  
Rice Farming ◽  
Productivity Level ◽  
Significant Difference ◽  
Survey Technique ◽  
The Difference ◽  
The Impact ◽  
The Village

This study aims to determine the impact of the Pandan Duri dam on changes in the Crop Index (IP) and changes in the productivity level of rice paddy farming in West Sakra District, East Lombok Regency. The method in this research is descriptive, data collection is done by survey technique. Determination of the number of samples as many as 30 people is done by sampling quota and taking farmers in each village is done by proportional random sampling and determining the village as a sample is done by purposive sampling. The results showed that: 1) The total planting index (IP) of lowland rice before the Pandan Duri dam in West Sakra District was 1.39 and after 2.12. This means that the existence of the Pandan Duri dam can have an impact on the difference in the Crop Index (IP) of lowland rice farming in Sakra District and, 2) The average productivity of rice before the Pandan Duri dam in West Sakra District was 49,682 Kw/Ha while after the Pandan Duri dam was 57,267 Kw/Ha and there was a significant difference at the alpha 5% (0,05) level.or in the other word, that the existence of Pandan Duri development has real/significant impact on the productivity of lowland rice farming in West Sakra District, East Lombok Regency

Sign in / Sign up

Export Citation Format

Share Document