Motor and outboard boats are the main means by which fishersmen exploit the fisheries resources in these waters. The success of the catch and the efficiency of the fishermen's efforts are strongly influenced by various factors related to the characteristics of the boat, the fishing gear and the condition of the aquatic environment. This study aims to analyse the determinants of catch and catch per unit effort of motorboat and outboard motorboat fishers in bulukumba regency. Data collection techniques used were observation, interview and documentation. The number of samples was 81 modern fishermen (juragan fishermen) of motorboats out of 407 population using the Slovin formula method and 81 outboard motorboat fishermen out of 81 population using the area proportional random sampling method. Data analysis techniques used are statistical tests, classical assumptions tests using SPSS 25 and CPUE analysis. The study found that the length of fishing (X1), volume of diesel (X2), age of fishermen (X4), and fishing experience (X6) had a positive impact on the production of motorboat fishermen's catch (Y1) when examined independently. On the other hand, the number of labour (X3) and formal education of fishermen (X5) were negatively correlated with catch production. The duration of sea time (X7) and the power of the outboard engine (X8) have a positive impact, whereas the volume of petrol (X9), age of fishermen (X10), formal education of fishermen (X11), sea experience (X12), and number of fishing gear used (X13) have a negative impact on the catch rate of outboard motorboat fishermen (Y2). Based on the CPUE (Catch per Unit Effort) value, there has been a fluctuation of motorboat and outboard motorboat fishermen from 2017 to 2021. The average value per year, from 2017 to 2021, was 389.9914kg/trip for motorboat fishermen and 46.66028kg/trip for outboard motorboats. It is recommended to increase the number of fishing gear, particularly trawl gear, and transportation facilities in fishing. Fishers should be incentivised to utilise fishing equipment that is appropriate for the specific kind of fish and local aquatic environments in order to enhance catches and reduce negative impacts on fishing resources.
{"title":"Determinants of Catch And Catch Per Unit Effort Of Motorboat And Outboard Motorboat Fishers In Bulukumba Regency","authors":"Nurasri Mulyani, Abd. Rahim, Diah Retno, Dwi Hastuti, Citra Ayni Kamaruddin","doi":"10.58905/demeter.v2i1.229","DOIUrl":"https://doi.org/10.58905/demeter.v2i1.229","url":null,"abstract":"Motor and outboard boats are the main means by which fishersmen exploit the fisheries resources in these waters. The success of the catch and the efficiency of the fishermen's efforts are strongly influenced by various factors related to the characteristics of the boat, the fishing gear and the condition of the aquatic environment. This study aims to analyse the determinants of catch and catch per unit effort of motorboat and outboard motorboat fishers in bulukumba regency. Data collection techniques used were observation, interview and documentation. The number of samples was 81 modern fishermen (juragan fishermen) of motorboats out of 407 population using the Slovin formula method and 81 outboard motorboat fishermen out of 81 population using the area proportional random sampling method. Data analysis techniques used are statistical tests, classical assumptions tests using SPSS 25 and CPUE analysis. The study found that the length of fishing (X1), volume of diesel (X2), age of fishermen (X4), and fishing experience (X6) had a positive impact on the production of motorboat fishermen's catch (Y1) when examined independently. On the other hand, the number of labour (X3) and formal education of fishermen (X5) were negatively correlated with catch production. The duration of sea time (X7) and the power of the outboard engine (X8) have a positive impact, whereas the volume of petrol (X9), age of fishermen (X10), formal education of fishermen (X11), sea experience (X12), and number of fishing gear used (X13) have a negative impact on the catch rate of outboard motorboat fishermen (Y2). Based on the CPUE (Catch per Unit Effort) value, there has been a fluctuation of motorboat and outboard motorboat fishermen from 2017 to 2021. The average value per year, from 2017 to 2021, was 389.9914kg/trip for motorboat fishermen and 46.66028kg/trip for outboard motorboats. It is recommended to increase the number of fishing gear, particularly trawl gear, and transportation facilities in fishing. Fishers should be incentivised to utilise fishing equipment that is appropriate for the specific kind of fish and local aquatic environments in order to enhance catches and reduce negative impacts on fishing resources.","PeriodicalId":184236,"journal":{"name":"Demeter: Journal of Farming and Agriculture","volume":"49 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141384348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Peanuts are agricultural commodities that have high economic value and play an important role in meeting human needs, namely as a source of vegetable protein, oil and other nutrients, but domestic peanut production has not been able to meet the needs of the Indonesian people. The national demand for peanuts reaches 856.1 thousand tons per year, and the average consumption of peeled peanuts is 0.32 kg per capita every year. [1] In 2013 peanut production was 701,680 tons, then there was a decrease in production in 2014 to 638,896 tons, and continued until 2015 to 605,449 tons, thus showing a 13.7% decrease that occurred from 2013 to 2015. Low productivity is caused by various factors, one of which is the attack of pests and plant diseases. This study aims to determine the type of Streptomyces spp. Microbes with high chitinolytic content that can control armyworm pests (S.litura) on peanut plants. and influence of biological control agency Streptomyces spp as an entomopathogen of insect pests S. litura. This study was able to improve understanding of the influence of the biological control agency Streptomyces spp as an entomopathogen of S. litura insect pests to protect plants in the future. The results of the exploration of Streptomyces sp. acquired Colonies are irregular and branched coccus-shaped. The colony is tightly attached to the GNA medium, wavy white with a notched surface and a starchy texture. In addition, it has the largest chitinase enzyme content with a chitin zone diameter of 3 cm. PCR test Based on BLAST® result tabulation data that isolates belong to the genus Streptomyces sp. with an identity percentage of 99.86% with Streptomyces sp. VEL gene 17 to 16 rRNA, partial sequence with access code AB914463.2 The highest mortality was in the treatment (S0 RP K3) and (S1 RP K3) there was 60% this showed that with the administration of Streptomyces sp. With a concentration of 75% can cause very high mortality with abdominal contact poison in S. Litura pests
{"title":"Potential of Streptomyces spp. From Peanut Plant Soil as an Entomopathogen of Pests Spodoptera Litura","authors":"Ferdianto Eko Wicaksono, Wiwin Windriyanti, Penta Suryaminarsih","doi":"10.58905/demeter.v2i1.290","DOIUrl":"https://doi.org/10.58905/demeter.v2i1.290","url":null,"abstract":"Peanuts are agricultural commodities that have high economic value and play an important role in meeting human needs, namely as a source of vegetable protein, oil and other nutrients, but domestic peanut production has not been able to meet the needs of the Indonesian people. The national demand for peanuts reaches 856.1 thousand tons per year, and the average consumption of peeled peanuts is 0.32 kg per capita every year. [1] In 2013 peanut production was 701,680 tons, then there was a decrease in production in 2014 to 638,896 tons, and continued until 2015 to 605,449 tons, thus showing a 13.7% decrease that occurred from 2013 to 2015. Low productivity is caused by various factors, one of which is the attack of pests and plant diseases. This study aims to determine the type of Streptomyces spp. Microbes with high chitinolytic content that can control armyworm pests (S.litura) on peanut plants. and influence of biological control agency Streptomyces spp as an entomopathogen of insect pests S. litura. This study was able to improve understanding of the influence of the biological control agency Streptomyces spp as an entomopathogen of S. litura insect pests to protect plants in the future. The results of the exploration of Streptomyces sp. acquired Colonies are irregular and branched coccus-shaped. The colony is tightly attached to the GNA medium, wavy white with a notched surface and a starchy texture. In addition, it has the largest chitinase enzyme content with a chitin zone diameter of 3 cm. PCR test Based on BLAST® result tabulation data that isolates belong to the genus Streptomyces sp. with an identity percentage of 99.86% with Streptomyces sp. VEL gene 17 to 16 rRNA, partial sequence with access code AB914463.2 The highest mortality was in the treatment (S0 RP K3) and (S1 RP K3) there was 60% this showed that with the administration of Streptomyces sp. With a concentration of 75% can cause very high mortality with abdominal contact poison in S. Litura pests","PeriodicalId":184236,"journal":{"name":"Demeter: Journal of Farming and Agriculture","volume":"90 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141387066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-04DOI: 10.58905/demeter.v2i1.279
Fadjar Kurnia Hartati, Nikolaus Gabriel Susanto
At present, the level of public consumption of wheat flour is increasing but the production of wheat in Indonesia is very minimal so Indonesia still expects imports from several countries. Meanwhile, the use of low-fiber wheat flour can increase peoples consumption in excess, so it can increase excess calorie levels in the body which can trigger obesity. Therefore, it necessary to substitute local-based flour such as cassava flour to reduce wheat flour consumption and increase fiber content in the resulting product. This study aims to determine the effect of different concentrations of wheat flour and cassava flour and determine the right concentration on the chemical and organoleptic quality of steamed brownies as high fiber food. The research method used a a research design using a 1-factor Completely Randomized Design (CRD) with 4 treatments and 3 replications. Chemical quality analysis on steamed brownies, namely water content, crude fiber content, and calories. The organoleptic test is color, aroma, taste, and tenderness. The results showed that between different proportions of wheat flour and cassava flour had a significant effect on crude fiber content and very significant effect on calorie content. Based on the determination of all research parameters, it shows that formulation 3 with 60 grams wheat flour and 40 grams cassava flour is the best treatment with a result value (NH) 0.692 with parameter criteria in the form crude fiber content 22.9%, calorie content 6.74 cal, moisture content 19.04%, tenderness 3.68 (like), color 3.96 (like), taste 3.78 (like), and aroma 3.89 (like).
{"title":"Different Concentrations Of Cassava Flour (Manihot utilisima) And Wheat Flour On The Physicochemistry And Organoleptic Quality Of High-Fiber Steamed Brownies","authors":"Fadjar Kurnia Hartati, Nikolaus Gabriel Susanto","doi":"10.58905/demeter.v2i1.279","DOIUrl":"https://doi.org/10.58905/demeter.v2i1.279","url":null,"abstract":"At present, the level of public consumption of wheat flour is increasing but the production of wheat in Indonesia is very minimal so Indonesia still expects imports from several countries. Meanwhile, the use of low-fiber wheat flour can increase peoples consumption in excess, so it can increase excess calorie levels in the body which can trigger obesity. Therefore, it necessary to substitute local-based flour such as cassava flour to reduce wheat flour consumption and increase fiber content in the resulting product. This study aims to determine the effect of different concentrations of wheat flour and cassava flour and determine the right concentration on the chemical and organoleptic quality of steamed brownies as high fiber food. The research method used a a research design using a 1-factor Completely Randomized Design (CRD) with 4 treatments and 3 replications. Chemical quality analysis on steamed brownies, namely water content, crude fiber content, and calories. The organoleptic test is color, aroma, taste, and tenderness. The results showed that between different proportions of wheat flour and cassava flour had a significant effect on crude fiber content and very significant effect on calorie content. Based on the determination of all research parameters, it shows that formulation 3 with 60 grams wheat flour and 40 grams cassava flour is the best treatment with a result value (NH) 0.692 with parameter criteria in the form crude fiber content 22.9%, calorie content 6.74 cal, moisture content 19.04%, tenderness 3.68 (like), color 3.96 (like), taste 3.78 (like), and aroma 3.89 (like).","PeriodicalId":184236,"journal":{"name":"Demeter: Journal of Farming and Agriculture","volume":"11 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141387951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This research has taken place using experimental laboratory methods of quantitative analysis. The variables used include varieties consisting of yellow millet and red millet, and plant life ranging from 6 days, 9 days, 12 days, and 15 days. The data obtained was analyzed based on parametric statistics using ANSIRA, using statistical product and service solution (SPSS) with version 24 and determining best treatment using effectiveness tests and determining antioxidant levels of best treatment. Different types and ages of plants have very real effects on reduced sugars, phenols, vitamin C, flavonoids and total soluble solids. Significant treatment between different plant types and ages resulted in a 6-day-old ryellow millet (MG1) being the best treatment with a result value (NH) of 0.73 with the parameter criterion reduction sugar level of 1.48%, total phenol content of 27.26 mg GAE/100mg, vitamin C 2.05 mg/100 mg, total flavonoid content of 4.98 mg QE/100 Mg, TPT 11.36 mg/L, color 4.81 (neutral), flavor 5.16 (few likes) and aroma 5.4 (few likes).
{"title":"Physicochemical And Organoleptic Quality Testing Of Millet Microgreen Juice (Panicum Miliaceum L.) On Different Milet Types And Plant Age","authors":"Indah Kurnia Praise Sustainable, Fadjar Kurnia Hartati, Adhania Andika Prayudanti, Nunuk Hariyani","doi":"10.58905/demeter.v2i1.283","DOIUrl":"https://doi.org/10.58905/demeter.v2i1.283","url":null,"abstract":"This research has taken place using experimental laboratory methods of quantitative analysis. The variables used include varieties consisting of yellow millet and red millet, and plant life ranging from 6 days, 9 days, 12 days, and 15 days. The data obtained was analyzed based on parametric statistics using ANSIRA, using statistical product and service solution (SPSS) with version 24 and determining best treatment using effectiveness tests and determining antioxidant levels of best treatment. Different types and ages of plants have very real effects on reduced sugars, phenols, vitamin C, flavonoids and total soluble solids. Significant treatment between different plant types and ages resulted in a 6-day-old ryellow millet (MG1) being the best treatment with a result value (NH) of 0.73 with the parameter criterion reduction sugar level of 1.48%, total phenol content of 27.26 mg GAE/100mg, vitamin C 2.05 mg/100 mg, total flavonoid content of 4.98 mg QE/100 Mg, TPT 11.36 mg/L, color 4.81 (neutral), flavor 5.16 (few likes) and aroma 5.4 (few likes).","PeriodicalId":184236,"journal":{"name":"Demeter: Journal of Farming and Agriculture","volume":"141 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141387124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-14DOI: 10.58905/demeter.v1i2.225
Arzetha ragilia Novita, Fadjar Kurnia Hartati
Most Indonesians choose robusta as a coffee that is often consumed, one type of robusta that is often consumed is arjuna and temanggung. With the increase in coffee consumption, there will also be a lot of coffee grounds left. Coffee has a distinctive aroma coffee also has several contents which include several flavonoid compounds and other chemical compounds. So that coffee grounds can still be utilized, one of which is as a substitute for cocoa powder in baked brownies. The purpose of this study was to determine the type of robusta coffee grounds and the best coffee grounds substitution on chemistry and organoleptic. This study used a Completely Randomized Design (CRD) which was arranged with factorial and consisted of two factors, namely robusta arjuno coffee and robusta temanggung with each concentration of 15 g, 22.5 g, 30 g per treatment. The results showed that the type of interaction effect of robusta coffee grounds with coffee grounds substitution had no significant effect on moisture content, ash content and fiber content. Organoleptic test based on Kruskal Wallis showed that the addition of coffee grounds did not significantly affect the parameters of color, aroma, taste and tenderness. The best treatment for brownie products is 30 g robusta arjuno coffee grounds with treatment code (R1A3), with the highest Result Value (NH) of 0.577. And has a non-parametric criteria value of aroma 4.90 (neutral), fiber 9.08%, water 9.08%, tenderness 4.96 (neutral), ash 2.80%, taste 5.32 (somewhat like), color 5.29 (somewhat like).
{"title":"Influence of Robusta Coffee (Coffeea Canephora) Waste Type and Coffee Waste Substitution on Chemical and Organoleptics of Roasted Brownies","authors":"Arzetha ragilia Novita, Fadjar Kurnia Hartati","doi":"10.58905/demeter.v1i2.225","DOIUrl":"https://doi.org/10.58905/demeter.v1i2.225","url":null,"abstract":"Most Indonesians choose robusta as a coffee that is often consumed, one type of robusta that is often consumed is arjuna and temanggung. With the increase in coffee consumption, there will also be a lot of coffee grounds left. Coffee has a distinctive aroma coffee also has several contents which include several flavonoid compounds and other chemical compounds. So that coffee grounds can still be utilized, one of which is as a substitute for cocoa powder in baked brownies. The purpose of this study was to determine the type of robusta coffee grounds and the best coffee grounds substitution on chemistry and organoleptic. This study used a Completely Randomized Design (CRD) which was arranged with factorial and consisted of two factors, namely robusta arjuno coffee and robusta temanggung with each concentration of 15 g, 22.5 g, 30 g per treatment. The results showed that the type of interaction effect of robusta coffee grounds with coffee grounds substitution had no significant effect on moisture content, ash content and fiber content. Organoleptic test based on Kruskal Wallis showed that the addition of coffee grounds did not significantly affect the parameters of color, aroma, taste and tenderness. The best treatment for brownie products is 30 g robusta arjuno coffee grounds with treatment code (R1A3), with the highest Result Value (NH) of 0.577. And has a non-parametric criteria value of aroma 4.90 (neutral), fiber 9.08%, water 9.08%, tenderness 4.96 (neutral), ash 2.80%, taste 5.32 (somewhat like), color 5.29 (somewhat like).","PeriodicalId":184236,"journal":{"name":"Demeter: Journal of Farming and Agriculture","volume":"62 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139836696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-14DOI: 10.58905/demeter.v1i2.225
Arzetha ragilia Novita, Fadjar Kurnia Hartati
Most Indonesians choose robusta as a coffee that is often consumed, one type of robusta that is often consumed is arjuna and temanggung. With the increase in coffee consumption, there will also be a lot of coffee grounds left. Coffee has a distinctive aroma coffee also has several contents which include several flavonoid compounds and other chemical compounds. So that coffee grounds can still be utilized, one of which is as a substitute for cocoa powder in baked brownies. The purpose of this study was to determine the type of robusta coffee grounds and the best coffee grounds substitution on chemistry and organoleptic. This study used a Completely Randomized Design (CRD) which was arranged with factorial and consisted of two factors, namely robusta arjuno coffee and robusta temanggung with each concentration of 15 g, 22.5 g, 30 g per treatment. The results showed that the type of interaction effect of robusta coffee grounds with coffee grounds substitution had no significant effect on moisture content, ash content and fiber content. Organoleptic test based on Kruskal Wallis showed that the addition of coffee grounds did not significantly affect the parameters of color, aroma, taste and tenderness. The best treatment for brownie products is 30 g robusta arjuno coffee grounds with treatment code (R1A3), with the highest Result Value (NH) of 0.577. And has a non-parametric criteria value of aroma 4.90 (neutral), fiber 9.08%, water 9.08%, tenderness 4.96 (neutral), ash 2.80%, taste 5.32 (somewhat like), color 5.29 (somewhat like).
{"title":"Influence of Robusta Coffee (Coffeea Canephora) Waste Type and Coffee Waste Substitution on Chemical and Organoleptics of Roasted Brownies","authors":"Arzetha ragilia Novita, Fadjar Kurnia Hartati","doi":"10.58905/demeter.v1i2.225","DOIUrl":"https://doi.org/10.58905/demeter.v1i2.225","url":null,"abstract":"Most Indonesians choose robusta as a coffee that is often consumed, one type of robusta that is often consumed is arjuna and temanggung. With the increase in coffee consumption, there will also be a lot of coffee grounds left. Coffee has a distinctive aroma coffee also has several contents which include several flavonoid compounds and other chemical compounds. So that coffee grounds can still be utilized, one of which is as a substitute for cocoa powder in baked brownies. The purpose of this study was to determine the type of robusta coffee grounds and the best coffee grounds substitution on chemistry and organoleptic. This study used a Completely Randomized Design (CRD) which was arranged with factorial and consisted of two factors, namely robusta arjuno coffee and robusta temanggung with each concentration of 15 g, 22.5 g, 30 g per treatment. The results showed that the type of interaction effect of robusta coffee grounds with coffee grounds substitution had no significant effect on moisture content, ash content and fiber content. Organoleptic test based on Kruskal Wallis showed that the addition of coffee grounds did not significantly affect the parameters of color, aroma, taste and tenderness. The best treatment for brownie products is 30 g robusta arjuno coffee grounds with treatment code (R1A3), with the highest Result Value (NH) of 0.577. And has a non-parametric criteria value of aroma 4.90 (neutral), fiber 9.08%, water 9.08%, tenderness 4.96 (neutral), ash 2.80%, taste 5.32 (somewhat like), color 5.29 (somewhat like).","PeriodicalId":184236,"journal":{"name":"Demeter: Journal of Farming and Agriculture","volume":"22 20","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139777008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-14DOI: 10.58905/demeter.v1i2.226
Muflihah Ramadhia, Y. E. Indrastuti, Ledy Purwandani
Edible films represent biodegradable food packaging. Potential material used as an edible film is biocellulose nata de coco, but flour made from purple yams needs to be added to increase the solubility of composites in water. The purpose of this research was to study the effects of purple yam flour and glycerol concentrations on moisture, ash content, thickness, barrier properties (WVTR), and mechanical properties biocellulose based edible film. Edible films made with the proportion of slurry biocellulose and purple yam flour were 100: 0; 98: 2; 96: 4% and glycerol were added 0, 1, and 2% and aquades was added to the total volume of 200 ml. The suspension is put in a mould and dried in a 40 ° C oven for 24 hours. Increased concentrations of purple yam flour at biocomposite and glycerol reduce tensile strength and modulus of elasticity, increase the thickness of the edible film. Interaction between biocellulose-purple yam flour and glycerol at high concentrations reduced mechanical strength as a result of network integrity disruption. Interaction between biocellulose-purple yam flour and glycerol reduced moisture content but increased ash content. Glycerol concentrations that were too low and high cause antiplastizicer properties that affected the elongation at break and WVTR edible film. This study demonstrated that proportion of biocellulose-purple yam flour 98:2% and glycerol 1% has good potential for producing the edible films
{"title":"Mechanical and Barrier Properties of Biocellulose Nata de Coco-Based Edible Film: Influence of Purple Yam (Dioscorea alata) Flour and Glycerol Concentration","authors":"Muflihah Ramadhia, Y. E. Indrastuti, Ledy Purwandani","doi":"10.58905/demeter.v1i2.226","DOIUrl":"https://doi.org/10.58905/demeter.v1i2.226","url":null,"abstract":"Edible films represent biodegradable food packaging. Potential material used as an edible film is biocellulose nata de coco, but flour made from purple yams needs to be added to increase the solubility of composites in water. The purpose of this research was to study the effects of purple yam flour and glycerol concentrations on moisture, ash content, thickness, barrier properties (WVTR), and mechanical properties biocellulose based edible film. Edible films made with the proportion of slurry biocellulose and purple yam flour were 100: 0; 98: 2; 96: 4% and glycerol were added 0, 1, and 2% and aquades was added to the total volume of 200 ml. The suspension is put in a mould and dried in a 40 ° C oven for 24 hours. Increased concentrations of purple yam flour at biocomposite and glycerol reduce tensile strength and modulus of elasticity, increase the thickness of the edible film. Interaction between biocellulose-purple yam flour and glycerol at high concentrations reduced mechanical strength as a result of network integrity disruption. Interaction between biocellulose-purple yam flour and glycerol reduced moisture content but increased ash content. Glycerol concentrations that were too low and high cause antiplastizicer properties that affected the elongation at break and WVTR edible film. This study demonstrated that proportion of biocellulose-purple yam flour 98:2% and glycerol 1% has good potential for producing the edible films","PeriodicalId":184236,"journal":{"name":"Demeter: Journal of Farming and Agriculture","volume":"612 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139839083","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-14DOI: 10.58905/demeter.v1i2.226
Muflihah Ramadhia, Y. E. Indrastuti, Ledy Purwandani
Edible films represent biodegradable food packaging. Potential material used as an edible film is biocellulose nata de coco, but flour made from purple yams needs to be added to increase the solubility of composites in water. The purpose of this research was to study the effects of purple yam flour and glycerol concentrations on moisture, ash content, thickness, barrier properties (WVTR), and mechanical properties biocellulose based edible film. Edible films made with the proportion of slurry biocellulose and purple yam flour were 100: 0; 98: 2; 96: 4% and glycerol were added 0, 1, and 2% and aquades was added to the total volume of 200 ml. The suspension is put in a mould and dried in a 40 ° C oven for 24 hours. Increased concentrations of purple yam flour at biocomposite and glycerol reduce tensile strength and modulus of elasticity, increase the thickness of the edible film. Interaction between biocellulose-purple yam flour and glycerol at high concentrations reduced mechanical strength as a result of network integrity disruption. Interaction between biocellulose-purple yam flour and glycerol reduced moisture content but increased ash content. Glycerol concentrations that were too low and high cause antiplastizicer properties that affected the elongation at break and WVTR edible film. This study demonstrated that proportion of biocellulose-purple yam flour 98:2% and glycerol 1% has good potential for producing the edible films
{"title":"Mechanical and Barrier Properties of Biocellulose Nata de Coco-Based Edible Film: Influence of Purple Yam (Dioscorea alata) Flour and Glycerol Concentration","authors":"Muflihah Ramadhia, Y. E. Indrastuti, Ledy Purwandani","doi":"10.58905/demeter.v1i2.226","DOIUrl":"https://doi.org/10.58905/demeter.v1i2.226","url":null,"abstract":"Edible films represent biodegradable food packaging. Potential material used as an edible film is biocellulose nata de coco, but flour made from purple yams needs to be added to increase the solubility of composites in water. The purpose of this research was to study the effects of purple yam flour and glycerol concentrations on moisture, ash content, thickness, barrier properties (WVTR), and mechanical properties biocellulose based edible film. Edible films made with the proportion of slurry biocellulose and purple yam flour were 100: 0; 98: 2; 96: 4% and glycerol were added 0, 1, and 2% and aquades was added to the total volume of 200 ml. The suspension is put in a mould and dried in a 40 ° C oven for 24 hours. Increased concentrations of purple yam flour at biocomposite and glycerol reduce tensile strength and modulus of elasticity, increase the thickness of the edible film. Interaction between biocellulose-purple yam flour and glycerol at high concentrations reduced mechanical strength as a result of network integrity disruption. Interaction between biocellulose-purple yam flour and glycerol reduced moisture content but increased ash content. Glycerol concentrations that were too low and high cause antiplastizicer properties that affected the elongation at break and WVTR edible film. This study demonstrated that proportion of biocellulose-purple yam flour 98:2% and glycerol 1% has good potential for producing the edible films","PeriodicalId":184236,"journal":{"name":"Demeter: Journal of Farming and Agriculture","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139779075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-30DOI: 10.58905/demeter.v1i1.110
Uce Lestari, Revis Asra, Yusnelti
The Suku Anak Dalam (SAD) in the Bukit Dua Belas National Park region of Jambi produce jernang, one of the non-timber forest products, and it has promise as a sunscreen because it contains polyphenolic chemicals that may absorb UV radiation. The purpose of this study is to ascertain the Sun Protection Factor (SPF) of jernang sunscreen and its physical characteristics. The 1% (FI), 2% (FII), and 3% (FIII) jernang resin concentrations were used to create jernang sunscreen. Organoleptic, pH, homogeneity, viscosity, stickiness, spreadability, kind of cream, and stability are examples of physical qualities. The results indicated that, while all sunscreen formulae have SPF values ranging from 11.87 to 12.69, in the extra-protection category, the SPF value reached decreased with increasing jernang resin content
占比武吉杜贝拉斯国家公园地区的Suku Anak Dalam (SAD)生产一种非木材林产品，它被认为是一种防晒霜，因为它含有可能吸收紫外线辐射的多酚化学物质。本研究的目的是确定jernang防晒霜的防晒系数(SPF)及其物理特性。采用1% (FI)、2% (FII)和3% (FIII)的jernang树脂浓度制备jernang防晒霜。感官，pH值，均匀性，粘度，粘性，涂抹性，奶油种类和稳定性是物理品质的例子。结果表明，虽然所有防晒配方的SPF值都在11.87 ~ 12.69之间，但在额外保护类别中，SPF值随着jerang树脂含量的增加而降低
{"title":"Development of Jernang Non-timber Forest Product in the Bukit Dua Belas National Park Area Jambi can be Jernang (Daemonorops draco (Willd.) Blume ) Sunscreen With SPF 15","authors":"Uce Lestari, Revis Asra, Yusnelti","doi":"10.58905/demeter.v1i1.110","DOIUrl":"https://doi.org/10.58905/demeter.v1i1.110","url":null,"abstract":"The Suku Anak Dalam (SAD) in the Bukit Dua Belas National Park region of Jambi produce jernang, one of the non-timber forest products, and it has promise as a sunscreen because it contains polyphenolic chemicals that may absorb UV radiation. The purpose of this study is to ascertain the Sun Protection Factor (SPF) of jernang sunscreen and its physical characteristics. The 1% (FI), 2% (FII), and 3% (FIII) jernang resin concentrations were used to create jernang sunscreen. Organoleptic, pH, homogeneity, viscosity, stickiness, spreadability, kind of cream, and stability are examples of physical qualities. The results indicated that, while all sunscreen formulae have SPF values ranging from 11.87 to 12.69, in the extra-protection category, the SPF value reached decreased with increasing jernang resin content","PeriodicalId":184236,"journal":{"name":"Demeter: Journal of Farming and Agriculture","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121236618","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Siwalan sap (Borassus flabellifer L.) is a liquid that comes out of the filter vessels as a result of cob tapping (bunches), both male and female flowers that have a sweet taste. Nira containing high sugar content, and nira ca experience the process of fermentation assisted by microbial activity. This study aims to determine the levels of reducing sugars, pH, total acids and antioxidant activity contained in legen drinks. In addition, to find out the best treatment related to the best temperature and storage time. This study uses a laboratory experimental quantitative analysis method. The research variables included temperature consisting of freezer temperature, refrigerator temperature, room temperature and storage period consisting of 12 hour, 24 hour and 34 hour. The data obtained were analysed based on parametric statistics using analysis of variance (ANOVA) using statistical product and service solution (SPPSS) version 24 and determining the best treatment using effectiveness tests. Temperature and long storage different influential very real to sugar reduction, pH, total acid and antioxidant activity. Interaction between temperature and different storage times had a significant effect on reducing sugars and had a very significant effect on pH, total acid and antioxidant activity. Based on the determination of the effectiveness test, it shows that the temperature 00C and long storage 24 hour and the best treatment with a yield value (NH) of 0,69 with the parameter is sugar reduction 3,98%, pH levels 2,57, total acid 3,83%, antioxidant activity (IC50) 12,24 g/ml, color 4,67 (neutral). Aroma 5,4 (like) and taste 5,16 (like).
{"title":"Nutrition, Antioxidant and Organoleptic Activities Of Legen Drink (Borassus flabellifer L.) at Different Temperature And Storage Time","authors":"Sinta Dwi Puspita Sari, Fadjar Kurnia Hartati, Bambang Sigit Sucahyo, Retnani Rahmiati","doi":"10.58905/demeter.v1i1.106","DOIUrl":"https://doi.org/10.58905/demeter.v1i1.106","url":null,"abstract":"Siwalan sap (Borassus flabellifer L.) is a liquid that comes out of the filter vessels as a result of cob tapping (bunches), both male and female flowers that have a sweet taste. Nira containing high sugar content, and nira ca experience the process of fermentation assisted by microbial activity. This study aims to determine the levels of reducing sugars, pH, total acids and antioxidant activity contained in legen drinks. In addition, to find out the best treatment related to the best temperature and storage time. This study uses a laboratory experimental quantitative analysis method. The research variables included temperature consisting of freezer temperature, refrigerator temperature, room temperature and storage period consisting of 12 hour, 24 hour and 34 hour. The data obtained were analysed based on parametric statistics using analysis of variance (ANOVA) using statistical product and service solution (SPPSS) version 24 and determining the best treatment using effectiveness tests. Temperature and long storage different influential very real to sugar reduction, pH, total acid and antioxidant activity. Interaction between temperature and different storage times had a significant effect on reducing sugars and had a very significant effect on pH, total acid and antioxidant activity. Based on the determination of the effectiveness test, it shows that the temperature 00C and long storage 24 hour and the best treatment with a yield value (NH) of 0,69 with the parameter is sugar reduction 3,98%, pH levels 2,57, total acid 3,83%, antioxidant activity (IC50) 12,24 g/ml, color 4,67 (neutral). Aroma 5,4 (like) and taste 5,16 (like).","PeriodicalId":184236,"journal":{"name":"Demeter: Journal of Farming and Agriculture","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129989403","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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