RESPONS PERTUMBUHAN DAN HASIL TANAMAN SELEDRI (APIUM GRAVEOLENS L.) TERHADAP MEDIA TANAM DAN KONSENTRASI LARUTAN NUTRISI YANG BERBEDA PADA WICK SYSTEM

This research aims to find out 1) the interaction between the medium of planting and the concentration of nutrient solutions to the growth and yield of celery plants hydroponically. 2) types of planting media that can give different influences on the growth and yield of celery plants, and 3) concentration of nutrient solution that provides the best growth and yield of celery plants in different planting media.The research was conducted from December 2019 to February 2020 at the Integrated Laboratory of the Faculty of Agriculture of Mulawarman University, Samarinda. The research used factorial exsperiment 3×4 on Randomized Completely Block Design (RCBD), replicated three times with each treatment consisting of three plants. The first factor is the planting medium consisting of rockwool, charcoal husk, and combination of charcoal husk + tea amps. The second factor is the concentration of AB Mix nutrient solution consists of 500, 1,000, 1,500, and 2,000 ppm. The data was analyzed with test F and continued Least Significant Difference (LSD) test with a level of 5%. The results showed that there is an interaction between planting media and concentration of nutrient solution in the growth and yield of celery plants. The interaction between the combination of charcoal planting media + tea pulp and concentration of 1,500 ppm is not real with the interaction of rockwool planting media and concentration of 1,500 ppm. From various types of planting media used, charcoal husk planting media provides the best influence on the growth and yield of celery plants. Based on polynomial orthogonal test the concentration of nutrient solution with an optimum point of 1,460.84 ppm affects the growth and yield of celery plants with a maximum dry weight of 2.14 g.

PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

ABSTRACT This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis. Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

ANALISIS KORESPONDENSI ORDINAL UNTUK MENGEVALUASI TINGKAT KEPUASAN KONSUMEN

Analisis korespondensi ordinal merupakan sebuah analisis multivariat untuk memetakan tingkat kepuasan produk atau tingkat pelayanan jasa dalam sebuah grafik. Analisis ini mengkombinasikan penguraian singular dari analisis korespondensi klasik dan polynomial orthogonal melalui penguraian momen bivariate. Penggabungan kedua fitur tersebut berfungsi untuk mengakomodasi struktur urutan dalam skala ordinal, sehingga informasi dari variabel-variabel ordinal tersebut dapat diukur.

On the generalized Kesten–McKay distributions

We examine the properties of distributions with the density of the form: [see formula in PDF] where c, a1, …, an are some parameters and An a suitable constant. We find general forms of An, of k-th moment and of k-th polynomial orthogonal with respect to such measures. We also calculate Cauchy transforms of these measures. We indicate connections of such distributions with distributions and polynomials forming the so called Askey–Wilson scheme. On the way we prove several identities concerning rational symmetric functions. Finally, we consider the case of parameters a1, …, an forming conjugate pairs and give some multivariate interpretations based on the obtained distributions at least for the cases n = 2, 4, 6.

Kandungan Nutrisi Black garlic Hasil Pemanasan dengan Waktu Berbeda

Garlic as feed additives have been widely used to increase animals performance due to it can help absorption process of nutrients so that it can spur animal growth and produce healthy products. Garlic is crushed or damaged easily and when is broken, some of these bioactive sulfur components produce a strong pungent odor. Black garlic is fresh garlic that has been fermented for a period of time. Black garlic is formed through heating and causing the garlic turn to black because of its browning compounds. Black garlic does not exude a strong off-flavor, like fresh garlic because of changes to the compound allicin, which is responsible for its odor. The study was done to measure the nutritional content on black garlic based on different times of heat treatment at 600C. The research design was complete randomized design (CRD) with 4 treatments and 5 replications. The treatments were time of heating; P0 (control, 0 day), P1 (15 days), P2 (30 days) and P3 (45 days) 500 g each. Parameters were moisture content, crude protein, ash, fat and carbohydrate. Data were analysed by analysis of variance, the significant effects were tested by Duncan’s multiple range test. To determine the best time of heating would be tested by Polynomial orthogonal. The results showed that different times of heat treatment significantly (P<0.05) affect nutrition of black garlic. Fifteen days of heating significantly incease moisture content but the moisture content decreased when heating was longer such as for 30 and 45 days. Longer time of heating increased significantly (P <0.05) the protein and fat content of black garlic, while the carbohydrate content significantly decreased (P <0.05). Polynomial orthogonal test resulted that the heating of garlic at 600C for 17 days gives the best nutrient content of black garlic. It was concluded that the length heating of garlic to produce the best nutrition content of black garlic was at a temperature of 600C for 17 days.

OPTIMALISASI DOSIS PROBIOTIK TERHADAP LAJU PERTUMBUHAN DAN KELANGSUNGAN HIDUP IKAN NILA (Oreochromis niloticus) PADA SISTEM BIOFLOK

Ikan nila merupakan komoditas ikan bernilai ekonomi yang sangat penting. Intensifikasi budidaya ikan nila berdampak kurang baik terhadap lingkungan. Tingginya penggunaan pakan buatan menyebabkan pencemaran perairan. Salah satu cara mengurangi penggunaan pakan buatan adalah dengan sistem bioflok. Penelitian ini bertujuan menganalisis dosis optimal probiotik terhadap laju pertumbuhan dan kelangsungan hidup ikan nila pada sistem bioflok. Metode yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan 4 perlakuan dan 3 ulangan. Penambahan dosis probiotik P1 (0,007 ml/l), P2 (0,008 ml/l), P3 (0,009 ml/l), dan Kontrol (0 ml/l) sebagai perlakuan. Bobot mutlak, panjang mutlak, dan kelangsungan hidup ikan nila sebagai variabel utama. Analisis polynomial orthogonal digunakan untuk menentukan dosis optimal probiotik. Dosis optimal probiotik berdasarkan bobot mutlak adalah 0,0036 ml/l dengan hasil bobot mutlak 26,00 g. Dosis optimal probiotik berdasarkan panjang mutlak adalah 0,0028 ml/l dengan hasil panjang mutlak 33,40 cm. Kelangsungan hidup ikan nila tertinggi adalah 77% pada dosis probiotik 0,007 ml/l.

Penerapan Pupuk Urea pada Tumpangsari Jagung “Double Row” dan Kacang Tanah Terhadap Pertumbuhan dan Hasil Jagung (Zea mays L.)

The study aims to determine: (1) response growth and result of corn and peanut on monoculture and intercropping; (2) an optimal urea doze on growth and result of corn and peanut. Research did from July to November 2014 in Laboratory of Integrated, Faculty of Agriculture, University of Lampung. The research used complete Random Group Design with Triple Multiply. Homogenity of variance was tested by Bartlett test. Separation of median is done by using the test Polynomial Orthogonal with real level 5 %. The result showed that picking of corn per hectar for monoculture higher than intercropping but the other variable wasn’t really different. Peanut monoculture higher than intercropping for number of pods, weight of 100 grains, and production of seed per hectar but for plant height and greening level, pattern levels of intercropping higher than monoculture, and there were not find an optimal urea doze for corn on intercropping of corn “double row” and peanut. Keywords : corn, intercropping, peanuts, urea