scholarly journals Effects of pre-sowing seed treatment with KCl on yield and quality of two peanut cultivars L12 and L18

2021 ◽  
Vol 20 (1) ◽  
pp. 1-9
Author(s):  
Trong V. Le
Keyword(s):  
Seed Treatment ◽  
Starch Content ◽  
Mineral Elements ◽  
Yield And Quality ◽  
Saponification Value ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Sowing Seed

The study was conducted to evaluate the effect of 0.05% KCl on yield and quality of two peanut varieties L12 and L18 grown in Thanh Hoa province. The experiment was arranged in a completely randomized design with two factors (varieties and chemicals). After careful selection, L12 and L18 seeds were divided into two parts. Part 1 was treated with distilled water as control and part 2 was treated with 0.05% KCl. The results showed that pre-sowing seed treatment with 0.05% KCl increased the yield components and yield of both L12 and L18 when compared to the control, in which the yield of L18 in both treatments reached 37.37 quintals/ha and 39.54 quintals/ha and was higher than that of the L12 variety at 35.77 quintals/ha and 36.40 quintals/ha. Pre-sowing seed treatment with 0.05% KCl also increased the quality of peanuts such as starch content, reducing sugar, lipid, saponification value, protein, B vitamins, total amino acids and content of some mineral elements in peanuts such as N, K, Ca, Mg. Briefly, the results of this study indicated that pre-sowing seed with KCl increased the yield and quality of peanuts.

scholarly journals Effects of pre-sowing seed treatment with potassium chloride on yield and quality of two peanut cultivars L14 and L23 grown in Vietnam

2020 ◽  
Vol 82 (2) ◽  
pp. 49-54
Author(s):  
Le V. Trong ◽  
Bui Bao Thinh
Keyword(s):  
Seed Treatment ◽  
Starch Content ◽  
Mineral Elements ◽  
Mass Ratio ◽  
Yield And Quality ◽  
Saponification Value ◽  
Peanut Cultivars ◽  
Sowing Seed ◽  
Plot Design

In this study, we conducted an experiment to evaluate the effect of pre-sowing seed treatment with 0.05% KCl to the yield and quality of two peanut cultivars L14 and L23 grown in Bac Ninh province, Vietnam. After careful selection, the seeds of L14 and L23 were divided into two parts. Part 1 (control) was treated with distilled water and Part 2 (experiment) was treated with 0.05% KCl. The field experiment was arranged in a Split-plot design with four replications. The results show that pre-sowing seed treatment with 0.05% KCl increased the yield components (weight of 100 pods, weight of 100 seeds, mass ratio of unshelled peanuts, number of pods per plant) and yield of both L14 and L23 when compared to the control, in which the yield of L14 is higher than that of L23. Pre-sowing seed treatment with 0.05% KCl also increased the quality of peanuts such as starch content, reducing sugar, lipid, saponification value, protein, B vitamins, total amino acids and content of some mineral elements in peanuts such as N, K, Ca, Mg. The results of this study demonstrate the importance of pre-sowing seed treatment for peanuts.

scholarly journals THE ADDITION OF COCONUT WATER AND THIAMINE TOWARDS CHRYSSANTHENUM MICRO CUTTINGS (Dendranthema grandiflora Tzvelev) IN VITRO

Agrivet ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 39
Author(s):  
Salma Nabila ◽  
Endah Budi Irawati ◽  
Rina Srilestari
Keyword(s):  
Water Concentration ◽  
Coconut Water ◽  
Fresh Weight ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Range Test ◽  
Growing Shoot

Chryssanthenum is ornamental plant with variety of shape and color which are unique and appealing. So that, it is in great demand in the community. The production of Chrissanthenum conventionally hampered by availability and quality of seeds. Thus, it needs research through tissue culture. The aim of this research is to know interaction between coconut water and thiamine and to determine the best coconut water and thiamine concentration toward Chryssanthenum micro cuttings. This research used laboratory experimental method by using completely randomized design with two factor. The 1st factor was coconut water concentration consisted of three level which were 5%, 10% and 15%. The 2nd factor was thiamine concentration consisted of three level which were 1mg/L, 2 mg/L and 3 mg/L. From the two factors, those were found that, there were nine combination of treatments and repeated 3 times. The variety  of data was analyzed by using Analysis of Variance (ANOVA) with level of α=5%, and continued by examining Duncan’s Multiple Range Test (DMRT) with level of α=5%. The result indicated that the interaction of coconut water concentration was 5% and thiamine was 1 mg/L on the parameters when growing shoot. There was also interaction on coconut water concentration which was 10 % and thiamine was 1 mg/L on the parameters in the number of shoots. interaction of coconut water combination was 15% and thiamine was 2 mg/L on  fresh weight. The addition of 10% coconut water and 1 mg/L thiamine showed the best result on shoot length.

scholarly journals PENGARUH KONSENTRASI STARTER Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP RENDEMEN DAN MUTU MINYAK KELAPA

2020 ◽  
Vol 10 (3) ◽  
pp. 106
Author(s):  
RINDENGAN BARLINA ◽  
STEIVIE KAROUW ◽  
PATRIK M. PASANG
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
National Standard ◽  
Effective Technique ◽  
Yield And Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Coconut Cream

<p>Untuk mendapatkan cara pengolahan minyak kelapa yang lebih eisien dalam menghasilkan rendemen dan mutu yang tinggi dan tahan simpan serta aman dikonsumsi telah dilakukan penelitian pengaruh konsentrasi starter Saccharomyces cerevisiae dan lama fermentasi terhadap rendemen mutu minyak kelapa. Penelitian dilaksanakan di Laboratorium Balai Penelitian Tanaman Kelapa dan Palma Lain Manado dan Kebun Percobaan Mapanget sejak bulan Maret sampai Desember 2001. Penelitian menggunakan rancangan acak lengkap disusun secara faktorial, yaitu faktor A adalah konsentrasi starter Saccharomyces cerevisiae, terdiri dari 0%, 0.25%, 0.35%, 0.45% dan faktor B adalah lama fermentasi krim. terdiri dari 0 jam, 12 jam, dan 24 jam. Ulangan dilakukan sebanyak 2 kali. Hasil penelitian diperoleh rendemen minyak tertinggi 23.83% pada fermentasi krim selama 24 jam. Mutu minyak kelapa yang dihasilkan sebagai berikut kadar air 0.03 - 0.18%, asam lemak bebas 0.15 - 0.29%, warna bening dan bau harum/ normal, bilangan peroksida berkisar 0.20 - 0.40 meq/kg, mutu minyak kelapa tersebut memenuhi Standar Nasional Indonesia (SNI) 01-2902-1992.</p><p>Kata kunci: Minyak kelapa, Saccharomyces cerevisiae, konsentrasi, fermentasi. rendemen, mutu</p><p> </p><p><strong>ABCTRACT </strong></p><p><strong>Effect of concentration of stater Saccharomyces cerevisiae and duration of fermentation on the content and quality of coconut oil</strong></p><p>Research on the effect of concentration of starter Saccharomyces cerevisiae on the content and quality of coconut oil was conducted at the Laboratory of Indonesian Coconut and Palmae Research Institute (ICOPRI) and Mapanget Research Instalation from March to December 2001. The objective of the research was to find out the effective technique and processing of coconut oil. The research used a completely randomized design with 2 factors and 2 replications. Factor A was the concentration of starter Saccharomyces cerevisiae of 0%, 0.25%, 0.35%, 0.45% and factor B was duration of fermentation consist of 0 hour, 12 hours, and 24 hours. The results showed that the highest yield of coconut oil is 23.83% was obtained by fermented coconut cream for 24 hours. The coconut oil had good quality with moisture content about 0.03 to 0.18%, free fatty acid content about 0.15 to 0.29%, colorless, good smell and peroxide value about 0.20 - 0.40 mcq/kg, the quality of coconut oil fulfilled the requirements of Indonesian National Standard (Standar Nasional Indonesia/SNI 01-2902-1992).</p><p>Key words: Coconut oil, Saccharomyces cerevisiae. concentration, fermentation, yield and quality</p>

scholarly journals Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy

2018 ◽  
Vol 1 (2) ◽  
pp. 162-171 ◽  
Author(s):  
Carly Purba ◽  
Hotnida Sinaga ◽  
Mimi Nurminah
Keyword(s):  
Vitamin C ◽  
Ash Content ◽  
Total Acid ◽  
Arabic Gum ◽  
Pineapple Juice ◽  
Randomized Design ◽  
Two Factors ◽  
Soluble Solid ◽  
Completely Randomized Design

The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of  moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture.

scholarly journals Manfaat Bromelin dari Ekstrak Buah Nanas (Ananas comosus L. Merr) dan Waktu Pemasakan untuk Meningkatkan Kualitas Daging Itik Afkir

2017 ◽  
Vol 9 (2) ◽  
pp. 82
Author(s):  
Dhiah Putri Utami ◽  
Pudjomartatmo Pudjomartatmo ◽  
Adi Magna Patriadi Nuhriawangsa
Keyword(s):  
Tensile Strength ◽  
Shear Force ◽  
Cooking Time ◽  
Ananas Comosus ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Post Production ◽  
Water Holding

<p>The research was purposed to know the levels of pineapple extract addition (Ananas<br />comosus L. Merr) with bromelin compound, cooking time and the interaction between two factors on the shear force, the tensile strength, pH, water holding capacity (WHC) and cooking loss (CL) of post production duck meat. The experiment used 18 Mojosari duck with average age 84 weeks. The samples for shear force and tensile strength used drum stick, pH, WHC and CL exam used thigh. The data were analyzed by analysis of variance from Completely Randomized Design (CRD) of Factorial Pattern 4 × 3, with factor of pineapple extract addition (0, 5, 10, 15 %) and cooking time (0, 30, 60 minutes). There were interactions between pineapple extract addition and cooking time on pH, WHC and CL (P&lt;0.01) and tensile strength (P&lt;0.05). The addition of pineapple extract and cooking time improved tenderness, pH, WHC and decreased CL of duck meat. The addition of pineapple extract at 15% and cooking time 60 minutes produced the best quality of duck meat.</p><p>Key words: pineapple extract, cooking time, meat, post production duck, physical quality</p>

scholarly journals Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir

2017 ◽  
Vol 10 (2) ◽  
pp. 108 ◽  
Author(s):  
Eko Prasetyo ◽  
Adi Magna Patriadi Nuhriawangsa ◽  
Winny Swastike
Keyword(s):  
Soxhlet Extraction ◽  
Poultry Meat ◽  
Chemical Quality ◽  
Breast Meat ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Meat Samples ◽  
Meat Type

<p>The aim of this study was to determine the effect of boiling time and muscle parts and the interaction of those two factors on chemical and organoleptic quality of abon of post laying hen. Poultry meat samples used were breast and thigh of post laying hens. The design used was Completely Randomized Design of Factorial Pattern 2 x 3. The first factor was boiling time (15, 30, 45 minutes) and the second was muscle parts (breast and thigh). Water content was tested by Gravimetric, fat content by Soxhlet extraction, protein content by Buret and quality of organoleptic included juicy,<br />flavour and preference. Water and proteins content were affected (P &lt;0.01) by boiling time and muscle parts. Flavor and preferences were not affected by boiling time and meat type. Juicy was affected (P &lt;0.01) by muscle location. Breast meat with boiling 30 minutes and thigh meat with boiling 45 minutes have the best quality.</p><p>Keywords: abon, breast, leg, boiling time, chemical quality, organoleptic.</p>

scholarly journals Pengaruh Berbagai Macam Pendinginan dan Pengemasan Terhadap Umur Simpan Jagung Manis (Zea mays saccharata)

2021 ◽  
Vol 1 (2) ◽  
pp. 55-60
Author(s):  
Rustiningsih Rustiningsih ◽  
Nafi Ananda Utama ◽  
Innaka Ageng Rineksane
Keyword(s):  
Sweet Corn ◽  
Starch Content ◽  
Reducing Sugar ◽  
Storage Life ◽  
Organoleptic Properties ◽  
Sugar Water ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Refrigeration Storage

This  research was aimed to study  the influence  of   kinds of cooling and packing  on the storage life of sweetcorn in order to obtain the simple postharvest  technology and easy to practice.  The research was done during the February - March of 2005 in the Research Laboratory of Agriculture Faculty, Muhammadiyah  University of Yogyakarta.  The reducing sugar analysis was done in the  Agriculture Technology Faculty of Gadjah Mada University. The laboratory  experiment  was arranged  ini 2 x 3 factorial  completely  randomized design with three replications.  The cooling first factor  was refrigerated in refrigerator to be compared  to the hydro-cooling.  Meanwhile,  the polypropilene and polyethylene  packaging were tested and compared to the unpackaged one. The flavor; reducing sugar, water content, percentage  of nonconsumable  part of sweetcorn,   fresh  weight  of ears,  and organoleptic properties  were observed. The result showed  that there was no significantly   interaction between cooling and packaging on  the  storage life  and  quality  of  sweet corn. The  cooling treatment was significantly influenced the starch and reducing sugar level  as well as the packaging treatment. Refrigeration   storage could significantly keep   the  level   of reducing  sugar  to remain higher than the hydro-cooling, this treatment  was also   decreased the starch  content, decreased the proportion  of unconsumable  part,  and maintained   the flavor. The  polyethylene    packaging significantly keep the level  of reducing  sugar to remain higher and relatively maintained the flavor   than  the polypropilene packaging or  unpackaged, but  decreased  the portion  of unconsumable  part. 

scholarly journals PENGARUH RADIASI PLASMA DAN PUPUK KANDANG KAMBING TERHADAP PERTUMBUHAN BAWANG MERAH VARIETAS BIMA BREBES

2019 ◽  
Vol 6 (2) ◽  
pp. 114-125
Author(s):  
Emi Anitasari ◽  
Erma Prihastanti ◽  
Fajar Arianto
Keyword(s):  
Local Environment ◽  
Plasma Discharge ◽  
Poor Quality ◽  
Plasma Radiation ◽  
Plant Seeds ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Goat Manure

Shallot variety of Bima Brebes is a shallot variety that is widely cultivated by farmers in Indonesia because it is easy to grow and adapt to the local environment. However, in reality many farmers use the previous harvest for the next planting seed so that the yields obtained will be of poor quality. This study aims to determine the effect of giving nitrogen through corona incandescent plasma discharge and goat fertilizer on the growth of shallots so that it can improve the quality of onion seedlings. This study used a Completely Randomized Design (CRD) with a factorial pattern using a corona incandescent plasma discharge factor and goat manure. The results showed an interaction between the two factors that can be seen from the plant height parameters which showed significant results in the treatment of plant seeds that were plasma radiation for 30 minutes and the planting media were given goat manure 65 g. Based on the results of the study it can be concluded that the administration of corona incandescent plasma discharge and goat manure on the cultivation of shallots varieties of Bima Brebes was able to accelerate the time of sprouting by 200.3% and increase the growth of onion plants.

scholarly journals Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir

2017 ◽  
Vol 10 (2) ◽  
pp. 108
Author(s):  
Eko Prasetyo ◽  
Adi Magna Patriadi Nuhriawangsa ◽  
Winny Swastike
Keyword(s):  
Soxhlet Extraction ◽  
Poultry Meat ◽  
Chemical Quality ◽  
Breast Meat ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Meat Samples ◽  
Meat Type

<p>The aim of this study was to determine the effect of boiling time and muscle parts and the interaction of those two factors on chemical and organoleptic quality of abon of post laying hen. Poultry meat samples used were breast and thigh of post laying hens. The design used was Completely Randomized Design of Factorial Pattern 2 x 3. The first factor was boiling time (15, 30, 45 minutes) and the second was muscle parts (breast and thigh). Water content was tested by Gravimetric, fat content by Soxhlet extraction, protein content by Buret and quality of organoleptic included juicy,<br />flavour and preference. Water and proteins content were affected (P &lt;0.01) by boiling time and muscle parts. Flavor and preferences were not affected by boiling time and meat type. Juicy was affected (P &lt;0.01) by muscle location. Breast meat with boiling 30 minutes and thigh meat with boiling 45 minutes have the best quality.</p><p>Keywords: abon, breast, leg, boiling time, chemical quality, organoleptic.</p>

scholarly journals THE USE OF PUMPKIN (Cucurbita moschata) PASTA ON THE DRIED NOODLES PRODUCTION

2015 ◽  
Vol 5 (2) ◽  
pp. 85-94
Author(s):  
Novi Safriani ◽  
Nida El Husna ◽  
Rizka Rizkya
Keyword(s):  
Beta Carotene ◽  
Partial Substitution ◽  
Carotene Content ◽  
Drying Time ◽  
Drying Temperature ◽  
Bright Yellow ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

The aim of this study was to utilize pumpkin pasta for partial substitution of wheat flourin the dried noodles production. More over, the effect of drying temperature and time on the characteristics of the dried noodles were investigated. This study was conducted using a completely randomized design factorial consisting of two factors: the drying temperature (50oC, 60oC and 70oC) and the drying time (60, 80 and 100 minutes). The results showed that the best quality of the dried noodles obtained from the treatment combination of the drying temperature and time: 70ºC for 60 minutes. The dried noodles have a moisture content of 9.35%, ash content of 1.53%, protein content of 11%, beta-carotene content of 0.67?g/g, cooking time of 6.62 minutes, the descriptive organoleptic value: color of 1.78 (bright yellow), texture of 2.15 (slightly crumbly), aroma of 2.56 (smell of pumpkin), and the hedonic organoleptic value: flavor of 1,77 (really like), elasticity of 1.98 (really like)

Sign in / Sign up

Export Citation Format

Share Document