The Effectiveness of the Use of Aquatic Plants (Lemna perpusilla, Landoltia punctata and Azolla pinnata) in the Phytoremediation Process of Catfish Aquaculture Wastewater

Aims: The purpose of this study was to determine aquatic plants (Lemna perpusilla, Landoltila punctata and Azolla pinnata) that have the most effective ability as phytoremediation agents for catfish cultivation wastewater. Study Design: This research was conducted by an experimental method, with a Completely Randomized Design (CRD) consisting of three treatments and four replications. Place and Duration of Study: This research is located at the Wet Laboratory (Ciparanje) of the Faculty of Fisheries and Marine Sciences, Padjadjaran University. Water quality testing is carried out at the Water Resources Laboratory of the Faculty of Fisheries and Marine Sciences. Research was carried out on 20 July-24 September 2019. Methodology: The test wastewater was collected from catfish pond culture and put into twelve aquarium with a volume of 8 litre. Physical and chemical parameters observed include BOD5, dissolved oxygen, CO2 acidity, temperature, nitrate, and phosphate. Results: Lemna perpusilla, Landoltia punctata and Azolla pinnata were able to improve the quality of catfish culture wastewater such as increasing the concentration of dissolved oxygen (DO) and pH, and reducingBOD5, CO2, nitrate and phosphate. Lemna perpusilla was able to reduce the concentration of BOD5, CO2,carbondioxide, nitrate and phosphate from catfish cultivation wastewater by75%; 77.7%; 23.4%; 44.2%, respectively, during the phytoremediation process, and Landoltia punctata was able to reduce the concentrations same parameters by 52%; 68.3%; 17.8%; 18.3% and Azolla pinnata by 41%; 84%; 15.3% and 28.4%. Conclusion: Lemnaper pusillamay improve the quality of catfish culture wastewater better than Landoltia punctata and Azolla pinnata. Lemna perpusilla can be recommended as phytoremediation agents catfish cultivation wastewater to remediate organic matter before being discharged directly into water bodies.

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Kaji Banding Kualitas Semen Segar Empat Genetik Ayam Lokal Indonesia (COMPARATIVE STUDY ON THE QUALITY OF FRESH SEMEN OF FOUR GENETIC LOCAL CHICKEN IN INDONESIA)

jurnal veteriner ◽

10.19087/jveteriner.2019.20.3.397 ◽

2019 ◽

Vol 20 (3) ◽

pp. 397

Author(s):

Junaedi Junaedi ◽

Husnaeni Husnaeni

Keyword(s):

Comparative Study ◽

Spermatozoa Motility ◽

Genetic Groups ◽

Randomized Design ◽

Semen Volume ◽

Completely Randomized Design ◽

Local Chicken ◽

Fresh Semen ◽

Better Than

This study was conducted to examine the comparison the quality of spermatozoa in four genetic groups of poultry (Pelung chicken, Nunukan chicken, Sentul chicken, and Bangkok chicken). The parameters of this study were the concentration of spermatozoa, motility, viability, semen volume, color, and consistency. The study was designed using a Completely Randomized Design (CRD) with four local chicken nations and four replications. The results showed that the volume of Nunukan chicken semen was 0.32±0.01 mL/ejaculation, Bangkok chicken was 0.31±0.01 mL/ejaculate, Sentul chicken was 0.15±0.02 mL/ejaculate and Pelung chicken was 0.23±0.02 mL/ejaculation. the color of fresh semen is white (Pelung chicken, Nunukan chicken and Sentul chicken) except chicken Bangkok has the color of cream semen. Pelung chicken has a concentration of spermatozoa 5,043.33±51 million/mL, Nunukan chicken 3,250.22 ±45 million/mL, Sentul chicken 3,002.87±67 million/mL, and Bangkok chicken 3,002.87 ± 67 million/mL. Motility of Pelung chicken 84.,69 ± 1.12%, Bangkok chicken 82.35±1.85%, Nunukan chicken 77.74±1.57% and Sentul chicken 77.64±1.65%. Viability spermatozoa of Sentul chicken was 90.35 ± 1.21%, Bangkok chicken was 90.64 ± 1.16%, Pelung chicken was 89.17 ± 1.23% and Nunukan chicken was 86.29 ± 1.15%. It can be concluded that the motility spermatozoa of Pelung chicken and Bangkok chicken is better than the spermatozoa motility of Nunukan chicken and Sentul chicken. The viability of Sentul chicken and Bangkok chicken was higher compared to the viability semen of chicken Pelung and chicken Nunukan.

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Pengaruh Temperatur dan Lama Thawing terhadap Kualitas Spermatozoa Sapi dalam Penyimpanan Straw Beku

Sains Peternakan ◽

10.20961/sainspet.v8i1.4740 ◽

2010 ◽

Vol 8 (1) ◽

pp. 22

Author(s):

S Utomo ◽

E Boquifai

Keyword(s):

Key Words ◽

The Other ◽

Effect Of Temperature ◽

Randomized Design ◽

Frozen Semen ◽

Completely Randomized Design ◽

Motility Of Sperm ◽

Better Than

This research was conducted to investigate the effect of temperature and duration of thawing frozen semen in ministraw on quality sperm. Seventy five ministraws frozen semen of Simmental breed were thawing by water with temperature 5, 26 and 37 °C, with duration of 5, 10, 15, 20 and 30 second. The quality sperm post thawing was measured based on pH and motility. The design of this research was completely randomized design with factorial clasification 3 x 5. The result showed that the motility of sperm was thawing 37°C better than the other temperature. The quality of sperm was no affected by temperature and duration of thawing. It could be concluded that thawing of frozen semen will have better done at 37°C with duration of 15 second.Key words : Thawing, sperm, ministraw, frozen semen.

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CHARACTERIZATION OF SORGUM MUFFIN (Sorghum bicolor) OF KD 4 VARIETY WITH SOAKING GRAIN AND SORGUM FLOUR CONCENTRATION TREATMENT

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v18n1.2021.37-44 ◽

2021 ◽

Vol 18 (1) ◽

pp. 37

Author(s):

Ita Yustina ◽

Ana Nurhasanah ◽

SS. Antarlina

Keyword(s):

Physical Properties ◽

Chemical Properties ◽

Sorghum Flour ◽

Randomized Design ◽

Sorghum Grains ◽

Completely Randomized Design ◽

Physical And Chemical ◽

And Chemical Properties

By processing sorghum grains into flour, the use of sorghum grains to support food diversification can be made more varied. The research objective was to determine the physical and chemical properties of sorghum muffins and changes of physical properties of sorghum muffins during storage. The research uses a completely randomized design with two factor, grain soaking duration (hours) and ratio of concentration of whole sorghum flours with gluten flour (%) and consists of nine treatments combination. The result shows that treatment has a significant effect on the power expansion, degree of brightness, fat, and preference for organoleptic properties. The best treatment was 24-hours of soaking, 25% whole sorghum flour, 75% gluten flour that produces expanded power at 138,83%, degree of brightness (L) at 67.03, redness (a) at +4.33, yellowness (b) at +27.37, water content of 12.59%, protein content of 6.95%, fat content of 2.46%, score of color at 3.20, texture score at 3.13, aroma score at 3.16, taste score at 3.24, and for overall acceptance at 3.53 (like). Changes of physical properties of sorghum muffins during storage for 3 days can be explained with the linear equation. For all parameter (weight loss, volume loss, brightness loss), the value of constant a in the equation of sorghum muffin was lower than control muffin that indicated quality loss of sorghum muffins is higher than control muffin. Increasing the concentration of sorghum flour resulted a decrease in the quality of the muffins. The soaking treatment of the seeds in making sorghum flour can maintain the quality of the muffin.

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The Physical and Chemical Characteristics of Potato Doughnuts Using Semi-Liquid Local Yeast Derived from Myrrh of Red Fermented Palm Sap

Journal of Sustainable Development Science ◽

10.46650/jsds.3.2.1161.64-71 ◽

2021 ◽

Vol 3 (2) ◽

pp. 64-71

Author(s):

Regina Ilse Marcelina BanoEt

Keyword(s):

Wheat Flour ◽

Fermentation Process ◽

Carbon Dioxide Gas ◽

A Value ◽

Randomized Design ◽

Gelatinized Starch ◽

Commercial Yeast ◽

Completely Randomized Design ◽

Physical And Chemical

Natural or local yeasts are microorganisms from natural ingredients obtained from fermentation without the need for artificial additives. The objectives of the present study were 1.) to evaluate the physical quality of potato doughnuts produced from the local yeast derived from residue of red fermented palm sap, 2) to obtain the best treatment from the use of local yeast in making doughnuts. In the fermentation process, yeast converts sugar and carbohydrates in the dough into carbon dioxide gas (CO2) and alcohol. Doughnuts are made from wheat flour, but the addition of potato paste can improve the texture so that it is softer and tender due to the interaction between gelatinized starch and gluten but can reduce its swelling power. The experiment was designed using a completely randomized design (CRD) with three treatments and five replications to produce 15 experimental units. The treatments were a) Control (commercial yeast); b) Wheat flour: potato paste: local yeast; 2:1:1; c) Wheat flour: potato paste: local yeast; 2:1:2 and d) Wheat flour: potato paste: local yeast; 2:1:3. The results showed that the best treatment formula was obtained in the treatment B (wheat flour: potato paste: local yeast; 2:1:1) with 20,6% moisture content, 2,09% protein content and 3,644 color value (very like), 3,800 taste value (very like) and texture/tenderness with a value of 1032,500.

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Pertumbuhan dan Perkembangan Eksplan Rumput Laut Gracilaria verrucosa dan Gracilaria gigas pada Aklimatisasi di Tambak

ILMU KELAUTAN Indonesian Journal of Marine Sciences ◽

10.14710/ik.ijms.20.3.135-142 ◽

2015 ◽

Vol 20 (3) ◽

pp. 135

Author(s):

Sri Redjeki Hesti Mulyaningrum ◽

Andi Parenrengi ◽

Emma Suryati

Keyword(s):

Pond Water ◽

T Test ◽

Growth Data ◽

Daily Growth ◽

Pond Aquaculture ◽

Randomized Design ◽

Completely Randomized Design ◽

Physical And Chemical ◽

Aquaculture Development ◽

Better Than

Aklimatisasi eksplan rumput laut hasil kultur jaringan merupakan proses adaptasi eksplan dengan lingkungan budidaya. Penelitian ini bertujuan untuk mengevaluasi performa pertumbuhan dan perkembangan eksplan rumput laut G. verrucosa dan G. gigas yang diaklimatisasi di tambak dan mendapatkan informasi awal mengenai prospek pengembangan budidaya rumput laut G. gigas di tambak. Eksplan rumput laut G. verrucosa dan G. gigas hasil kultur jaringan dipelihara dalam hapa berukuran 50x50x50 cm dengan berat awal 15 g.hapa-1 dan dipelihara di tambak. Desain penelitian adalah rancangan acak lengkap (RAL) dengan enam unit penelitian terdiri dari tiga ulangan untuk masing-masing spesies. Pemeliharaan eksplan dilakukan selama 60 hari dan setiap 15 hari dilakukan pengukuran bobot, panjang dan perkembangan eksplan serta monitoring terhadap kualitas air. Pengamatan histologi sel rumput laut G. verrucosa dan G. gigas dilakukan dibawah mikroskop. Analisis data pertumbuhan dilakukan dengan uji komparatif independent t-test sedangkan data perkembangan eksplan dan histologi sel rumput laut dianalisis secara deskritif. Pada pemeliharaan di tambak kedua jenis rumput laut memiliki pertumbuhan yang berbeda nyata (P<0,05). Rumput laut G. verrucosa memiliki bobot mutlak lebih tinggi (221,82 g) dari G. gigas (51,94 g) dan LPH (laju pertumbuhan harian) bobot lebih tinggi (3,27%) dari G. gigas (2%). Rumput laut G. verrucosa juga memiliki pertambahan panjang yang lebih tinggi (5,28 cm) dari G. gigas (2,71 cm) dengan LPH panjang masing-masing sebesar 3,06% dan 2,18%. Perkembangan eksplan rumput laut G. verrucosa lebih cepat daripada G. gigas karena faktor fisika dan kimia lingkungan perairan tambak yang tidak sesuai untuk pertumbuhan rumput laut G. gigas yang memiliki susunan sel korteks lebih rapat. Kata kunci: pertumbuhan, perkembangan, G. verrucosa, G. gigas, eksplan, tambak Acclimatization of tissue culture seaweed explants was an adaptation procces of explants to cultivation environment. This study aims to evaluate the growth and development of G. verrucosa dan G. gigas explants on pond acclimatization as early information of pond aquaculture development of G. gigas. Explants of G. verrucosa and G. gigas were rearing on 50x50x50 cm cage net with 15 g.cage-1 of initial weight and cutured on pond. The study was a completely randomized design with six unit experiment including three replicates for each species. Acclimation was done in 60 days then explants weight, length, development, and water quality were monitored every 15 days. G. verrucosa and G. gigas cell histology was observed under microscope. Growth data was analyzed comparatively using independent t-test then explants development and cell histology were represented descriptively. The study showed that the growth of both species was significantly different (P<0.05) on pond cultivation. G. verrucosa had higher weight (221.82 g) than G. gigas (51.94 g) also higher DGR (daily growth rate) (3.27%) than G. gigas (2%). G. verrucosa also had higher elongation (5.28 cm) than G. gigas (2.71 cm) with length DGR of 3.06% and 2.18%, respectively. The development of G. verrucosa explants was better than G. gigas, because of the physical and chemical environment of pond water was not suitable for G. gigas which had dense cortical structure. Keywords: growth, development, G. verrucosa, G. gigas, explants, pond

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Kajian Pemanfaatan Limbah Kertas Percetakan untuk Pembuatan Bokasi

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v12i1.16214 ◽

2020 ◽

Vol 12 (1) ◽

pp. 29-35

Author(s):

Irfan Irfan ◽

Ismail Sulaiman ◽

M. Odit Werdana

Keyword(s):

Plant Growth ◽

Water Content ◽

Raw Material ◽

Paper Waste ◽

Randomized Design ◽

Animal Dung ◽

Completely Randomized Design ◽

Positive Effect ◽

Better Than

Organical material such as animal dung, husk ash, bran, and sawdust is often used in bocation production. In this study, the paper waste of printing company at Syiah Kuala University was enriched in the raw material of bocation production. This study was aimed to determine the proportion of paper waste that can be added and the duration of fermentation process in order to produce a good bocation. The method used was a factorial Completely Randomized Design (CRD) which consisting of 2 factors. The first factor was the proportion of paper waste (K) with 4 levels: K1 = 15%, K2 = 25%, K3 = 35%, and K4 = 45%. The second factor was the fermentation duration (L) with 3 levels: L1 = 0 day, L2 = 10 days, and L3 = 15 days. Each treatment was repeated twice so that there were 24 experimental units. The analysis included: water content, total microorganisms, temperature, pH, C element, N element, C/N ratio, organoleptic (texture, aroma, color) and plant growth test. The result showed that additional paper waste with a proportion of up to 35% generally has a positive effect on the quality of the location in terms of water content, pH, nitrogen, texture, aroma, color, and plant growth. The longer the fermentation took place (up to 15 days) the better was the quality of the bocation produced, especially regarding C element, N element, C/N ratio, texture, aroma, color and plant growth. There were 3 interactions with the best plant height namely K3L3 (112.5cm), K3L2 (104 cm) and K2L3 (104 cm). The K3L3 bocation (35% paper waste proportion, 15 days fermentation) was better than the other two interactions in term of highest water content, N, and color value, and the lowest C/N ratio.

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Kualitas Dan Fertilitas Spermatozoa Sebagai Akibat Pejantan Berbeda

Jambura Journal of Animal Science ◽

10.35900/jjas.v2i2.4533 ◽

2020 ◽

Vol 2 (2) ◽

pp. 29-37

Author(s):

Mohamad Ervandi ◽

Widiastuti Ardiansya ◽

Sandi Prahara

Keyword(s):

Test Tube ◽

Randomized Design ◽

Native Chicken ◽

Significant Difference ◽

Completely Randomized Design ◽

Hatching Eggs ◽

Difference Test ◽

Average Fertility ◽

Better Than

The purpose of this research was to determine the effect of chicken species on the quality and fertility of spermatozoa. Semen is collected from Kampung, Arab, and Bangkok chickens through a massage method. The semen obtained is collected in a test tube, then diluted with Ringer's Dextrose. Spermatozoa examination is carried out macroscopically and microscopically. There are eighteen (18) female leghorn chickens used to test the fertility of spermatozoa, through the process of hatching eggs in an incubator. The research design used a Completely Randomized Design (CRD), with three (3) treatments and six (6) replications. Data analysis using analysis of variance, if there are differences, continued with the Least Significant Difference test (LSD). The results showed that the fertility of Bangkok chicken spermatozoa was significant (P 0.01) compared to the sperm fertility of Arab chickens and Kampung chickens. The average fertility value of each cement is Kampung chicken: 68.88%, Arabic chicken: 71.32%, Bangkok chicken: 89.96%. The quality of Bangkok chicken semen is better than native chicken and Arabic chicken

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Heat Unit Establishment as Harvest Criteria on “Mas Kirana” Banana at Various Times of Anthesis

Journal of Tropical Crop Science ◽

10.29244/jtcs.5.2.41-48 ◽

2018 ◽

Vol 5 (2) ◽

pp. 41-48

Author(s):

Muhammad Syaifuddin Abdurrohim ◽

Winarso Drajat Widodo ◽

Ketty Suketi

Keyword(s):

Shelf Life ◽

Fruit Size ◽

Heat Unit ◽

Randomized Design ◽

Completely Randomized Design ◽

Physical And Chemical Quality ◽

Fruit Shelf Life ◽

Physical And Chemical ◽

Minimum Heat

The method for determining the appropriate time to harvest banana could affect the shelf life and quality of banana fruits during storage. The objectives of this study were to establish the heat unit as harvesting criteria of banana “Mas Kirana” and to evaluate how heat unit affects fruit shelf life and postharvest maturity characteristics. The research was conducted at PTPN VIII Parakansalak Plantation, Sukabumi, West Java, Indonesia, in November 2017 to February 2018. Laboratory analysis was conducted in Postharvest Laboratory, Department of Agronomy and Horticulture IPB in February to April 2018. The experiment was organized in a completely randomized design with a single factor of eight different flower tagging times after anthesis. Each treatment was replicated five times totaling 40 experimental units. The results showed that the different times of anthesis did not affect fruit size, weight per hand, number of fruits per hand and weight per fruit. Different time of anthesis did not affect respiration rate, fruit shelf life, physical and chemical quality. The minimum heat unit of 650ºC degree days can be used as harvesting criteria for banana “Mas Kirana”. The number of day after anthesis was 39 to 43 with fruit shelf life of 12 to 16 days.

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IDENTIFIKASI MUTU FISIK, KIMIA DAN ORGANOLEPTIK ES KRIM DAGING KULIT MANGGIS (Garcinia mangostana L.) DENGAN VARIASI SUSU KRIM

AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian ◽

10.37676/agritepa.v2i1.103 ◽

2015 ◽

Vol 2 (1) ◽

Author(s):

Nopita Haryanti ◽

Ahmad Zueni

Keyword(s):

Ice Cream ◽

Garcinia Mangostana ◽

Mangosteen Peel ◽

Physical Chemical ◽

Randomized Design ◽

Comparative Treatment ◽

Completely Randomized Design ◽

Physical And Chemical Quality ◽

Physical And Chemical

Mangosteen is a fruit that is high antioxidant content, especially on the skin. Meat mangosteen skin has a chance to develop into one product is ice cream. Ice cream is a kind of semi-solids with a mixture of milk, sugar, flavors and emulsifiers. This study aims to determine the quality (physical, chemical and organoleptic) ice cream mangosteen rind. Making ice cream in this study includes the preparation of the dough, mixing, shaking, cooking, packaging and freezing agitation. Variation of treatment in this study is mangosteen peel meat : milk cream (100 : 600, 150 : 550, 200 : 500, 250 : 450 and 300 : 400) grams per milliliter. The study design used was completely randomized design (CRD) with five treatments and three replications, if significantly different followed by DMRT. The analysis is done of the overrun , melting speed, the levels of antioxidants and organoleptic (color, flavor and texture). Based on the analysis of physical and chemical quality of the research is on comparative treatment mangosteen peel 300 grams of meat and 400 milliliters of milk cream. While the results of the analysis of organoleptic quality in terms of color, taste and texture of the panelists preferred is the treatment of mangosteen peel 200 grams of meat and 500 grams of milk cream.Keywords : Mangosteen Skin Meat, Milk Cream, Ice Cream

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Pemanfaatan Kotoran Ayam untuk Peningkatan Kualitas Pucuk Tebu Sebagai Pakan Ruminasia

Caraka Tani Journal of Sustainable Agriculture ◽

10.20961/carakatani.v21i1.20576 ◽

2018 ◽

Vol 21 (1) ◽

pp. 33

Author(s):

C I Sutrisno ◽

B.W.H.E Prasetyono ◽

E Ali

Keyword(s):

Analysis Of Variance ◽

Sugar Cane ◽

Research Result ◽

Duncan Multiple Range Test ◽

Randomized Design ◽

Completely Randomized Design ◽

Two Stages ◽

Range Test ◽

Better Than

Experiment was carried out in two stages. The first was aimed to study the viabilty of microbe of dried-oven manure and dried-sunshine manure. Completely Randomized Design (CDR), 3 treatments and 4 replications, was used throughout the experiment with content of manure microbe as the parameters. The research result indicates that the way of draining degraded the viability of microbia manure. Manure microbia’s viability of dried-oven manure was better than that of the dried-sunshine manure.The second was aimed to investigate the effect of dried-manure as starter with different time of fermentation on the quality of fermented sugar cane. Completely Randomized Design, factorial pattern 3x3 by 3 replications was employed during the experiment. The first factor was starter levels (A): 0, 15 and 30%, while the second was different time of fermentation (W): 0, 4 dan 8 week. Parameter perceived by fermented fiber component, which analysis by Analysis of Variance, while the differences among the treatment were tested with the Duncan Multiple Range Test (DMRT), continued by Polinomial Ortogonal. Fermented sugar cane by dry manure with different time of fermentation degraded the rate of NDF and ADF. The best performance was reached at 30% of starter and 4 weeks of fermentation.

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