Pub Date : 2023-01-06DOI: 10.19184/j-agt.v16i02.31068
Nopiana Elia Putri Sitanggang, Lusiawati Dewi
Tempeh is a traditional food product made from soybeans through a fermentation process by tempeh mold (Rhizopus sp.). This food product besides having high nutritional value also contains antioxidant compounds which are very good for consumption but with a relatively low IC50 value. This study used rosella flower calyx (Hibiscus sabdariffa L.) which are believed to have a high enough antioxidant content so they are effective in increasing the antioxidant content in tempeh. Furthermore, the addition of rosella calyx powder will give tempeh an attractive taste, aroma, and color. The objective of this research was to determine the effect of rosella calyx powder addition on tempeh making with various concentrations, i.e. 0% (P0), 0.5% (P2), 1% (P3), 1.5% (P4), and 2% (P5). The antioxidant activity using the DPPH method, the organoleptic properties based on the preference level (hedonic) using a questionnaire, and the water content of tempeh based on the principle of gravimetry method were also tested. The result showed that the IC50 value of 2% concentration of rosella calyx powder addition (P5) was 1596.9 ppm. IC50 of the P5 treatment was the highest antioxidant activity power category compared the other treatment, even though it was still relatively low in antioxidant activity. Then on the organoleptic test, the results showed that the addition of rosella flower calyx powder was able to affect the taste, color, and aroma of tempeh and has no effect on the water content of tempeh. Keywords: antioxidant, organoleptic, rosella, tempeh, water content
{"title":"Penambahan Serbuk Kelopak Bunga Rosela (Hibiscus sabdariffa L.) untuk Meningkatkan Aktivitas Antioksidan pada Tempe Kedelai","authors":"Nopiana Elia Putri Sitanggang, Lusiawati Dewi","doi":"10.19184/j-agt.v16i02.31068","DOIUrl":"https://doi.org/10.19184/j-agt.v16i02.31068","url":null,"abstract":"Tempeh is a traditional food product made from soybeans through a fermentation process by tempeh mold (Rhizopus sp.). This food product besides having high nutritional value also contains antioxidant compounds which are very good for consumption but with a relatively low IC50 value. This study used rosella flower calyx (Hibiscus sabdariffa L.) which are believed to have a high enough antioxidant content so they are effective in increasing the antioxidant content in tempeh. Furthermore, the addition of rosella calyx powder will give tempeh an attractive taste, aroma, and color. The objective of this research was to determine the effect of rosella calyx powder addition on tempeh making with various concentrations, i.e. 0% (P0), 0.5% (P2), 1% (P3), 1.5% (P4), and 2% (P5). The antioxidant activity using the DPPH method, the organoleptic properties based on the preference level (hedonic) using a questionnaire, and the water content of tempeh based on the principle of gravimetry method were also tested. The result showed that the IC50 value of 2% concentration of rosella calyx powder addition (P5) was 1596.9 ppm. IC50 of the P5 treatment was the highest antioxidant activity power category compared the other treatment, even though it was still relatively low in antioxidant activity. Then on the organoleptic test, the results showed that the addition of rosella flower calyx powder was able to affect the taste, color, and aroma of tempeh and has no effect on the water content of tempeh. \u0000 Keywords: antioxidant, organoleptic, rosella, tempeh, water content","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"208 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121100026","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 : 2023-01-03DOI: 10.19184/j-agt.v16i02.35046
S. Yusra, E. Putri
Modification of flour was carried out to improve the functional properties of starch and to expand the use of starch in food products. Local red varieties of sorghum (Sorghum bicolor L.) were modified by spontaneous fermentation to increase protein digestibility and carbohydrate digestibility. In this study, 2 stages were carried out, i.e. natural sorghum flour (TSA), and spontaneously fermented sorghum flour (TSFS) with 3 levels of fermentation times (12, 48, and 72 hours TSFS). The purpose of this study was to determine the physicochemical characteristics of local red sorghum flour using the spontaneous fermentation method. The resulting product was observed for amylose content, tannin content, color, and amylograph profile with a rapid visco analyzer (RVA). The results showed that the fermentation conditions with 72 hours of TSFS increased the highest amylose content (6.43% wb) followed by the greatest change in the amylograph profile of the peak viscosity (2621 cP) compared to the 12 hours of TSFS and 48 hours of TFSF. This correlated positively with a significant decrease in tannin content in the 72-hour TSFS treatment (7.53 mg as.tannat/g). The tannin content lost by this method reached 60% of sorghum flour without treatment (16.69 mg as.tannat/g). However, in the analysis of the brightness level of sorghum flour, it was shown that the brightest color was obtained in the 48 h TSFS treatment. Modification of sorghum flour by spontaneous fermentation (using aquades immersion) can increase starch degradation and effectively improve the physicochemical properties of local varieties of red sorghum flour. Keywords: fermentation, flour, modification, sorghum
{"title":"Karakteristik Fisikokimia Tepung Sorgum (Sorghum bicolor L.) Varietas Lokal Merah dengan Fermentasi Spontan","authors":"S. Yusra, E. Putri","doi":"10.19184/j-agt.v16i02.35046","DOIUrl":"https://doi.org/10.19184/j-agt.v16i02.35046","url":null,"abstract":"Modification of flour was carried out to improve the functional properties of starch and to expand the use of starch in food products. Local red varieties of sorghum (Sorghum bicolor L.) were modified by spontaneous fermentation to increase protein digestibility and carbohydrate digestibility. In this study, 2 stages were carried out, i.e. natural sorghum flour (TSA), and spontaneously fermented sorghum flour (TSFS) with 3 levels of fermentation times (12, 48, and 72 hours TSFS). The purpose of this study was to determine the physicochemical characteristics of local red sorghum flour using the spontaneous fermentation method. The resulting product was observed for amylose content, tannin content, color, and amylograph profile with a rapid visco analyzer (RVA). The results showed that the fermentation conditions with 72 hours of TSFS increased the highest amylose content (6.43% wb) followed by the greatest change in the amylograph profile of the peak viscosity (2621 cP) compared to the 12 hours of TSFS and 48 hours of TFSF. This correlated positively with a significant decrease in tannin content in the 72-hour TSFS treatment (7.53 mg as.tannat/g). The tannin content lost by this method reached 60% of sorghum flour without treatment (16.69 mg as.tannat/g). However, in the analysis of the brightness level of sorghum flour, it was shown that the brightest color was obtained in the 48 h TSFS treatment. Modification of sorghum flour by spontaneous fermentation (using aquades immersion) can increase starch degradation and effectively improve the physicochemical properties of local varieties of red sorghum flour. \u0000Keywords: fermentation, flour, modification, sorghum","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122804063","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 : 2023-01-02DOI: 10.19184/j-agt.v16i02.27927
Gusti Ayu Kadek Diah Puspawati, Putu Timur Ina, Gusti Ayu Ekawati
Red dragon fruit has the potential as a functional food because it contains bioactive compounds that provide health benefits. Dried fruit is a simple processing fruit method and does not change the shape of the fresh fruit much, but during the drying process, the bioactive compounds are easily damaged by heat. It is necessary to give pre-treatment before drying. The study aimed to determine the antioxidant capacity, total phenolic, total flavonoid, betacyanin levels, and sensory preference of dried red dragon fruit with pre-treatments. The six levels of pre-treatments were without pretreatment/control (K0), steam blanching (70ºC) for 10 minutes (K1), soaking in cold citric acid (3%) for 10 minutes (K2), soaking in cold citric acid (3%) for 3 minutes, then steam blanching at 70ºC for 7 minutes (K3), soaking in cold salt (5%) for 10 minutes (K4), and soaking in cold salt (5%) for 3 minutes, steam blanching at 70ºC for 7 minutes (K5), then dried it at 50ºC for 18 hours. The results showed that the control (K0) had the highest total phenolic content (20.10 mg GAE/g), total flavonoid content (5.92 mg QE/g), betacyanin content (1.57 mg/g), antioxidant capacity (1.72 mg GAEAC/g), and organoleptic preference like of color (5.65), rather like of odor (5.00), like of texture (5.69), like of taste (5.92), and like of overall acceptance (5.92). Based on sensory (organoleptic) acceptance, the steam blanching (70ºC, 10 minutes) (K1) of dried red dragon fruit had the highest preference: like of color (6.08), like of texture (5.85), like of taste (6.23), and like of overall acceptance (6.23), but rather like of odor (5.31). Meanwhile, KI had 16.71 mg GAE/g of total phenolics, 4.98 mg QE/g of total flavonoids, 0.87 mg/g of betacyanin levels, and 1.48 mg GAEAC/g of antioxidant capacity. Dried red dragon fruit (especially with steam blanching) has the potential as a functional food ingredient because the pre-treatment maintains its bioactive content during drying. Keywords: dried red dragon fruit, functional food ingredients, pre-treatment
{"title":"Potensi Antioksidan Buah Naga Merah (Hylocereus polyrhizus) Kering dengan Pre-Treatment","authors":"Gusti Ayu Kadek Diah Puspawati, Putu Timur Ina, Gusti Ayu Ekawati","doi":"10.19184/j-agt.v16i02.27927","DOIUrl":"https://doi.org/10.19184/j-agt.v16i02.27927","url":null,"abstract":"Red dragon fruit has the potential as a functional food because it contains bioactive compounds that provide health benefits. Dried fruit is a simple processing fruit method and does not change the shape of the fresh fruit much, but during the drying process, the bioactive compounds are easily damaged by heat. It is necessary to give pre-treatment before drying. The study aimed to determine the antioxidant capacity, total phenolic, total flavonoid, betacyanin levels, and sensory preference of dried red dragon fruit with pre-treatments. The six levels of pre-treatments were without pretreatment/control (K0), steam blanching (70ºC) for 10 minutes (K1), soaking in cold citric acid (3%) for 10 minutes (K2), soaking in cold citric acid (3%) for 3 minutes, then steam blanching at 70ºC for 7 minutes (K3), soaking in cold salt (5%) for 10 minutes (K4), and soaking in cold salt (5%) for 3 minutes, steam blanching at 70ºC for 7 minutes (K5), then dried it at 50ºC for 18 hours. The results showed that the control (K0) had the highest total phenolic content (20.10 mg GAE/g), total flavonoid content (5.92 mg QE/g), betacyanin content (1.57 mg/g), antioxidant capacity (1.72 mg GAEAC/g), and organoleptic preference like of color (5.65), rather like of odor (5.00), like of texture (5.69), like of taste (5.92), and like of overall acceptance (5.92). Based on sensory (organoleptic) acceptance, the steam blanching (70ºC, 10 minutes) (K1) of dried red dragon fruit had the highest preference: like of color (6.08), like of texture (5.85), like of taste (6.23), and like of overall acceptance (6.23), but rather like of odor (5.31). Meanwhile, KI had 16.71 mg GAE/g of total phenolics, 4.98 mg QE/g of total flavonoids, 0.87 mg/g of betacyanin levels, and 1.48 mg GAEAC/g of antioxidant capacity. Dried red dragon fruit (especially with steam blanching) has the potential as a functional food ingredient because the pre-treatment maintains its bioactive content during drying. \u0000Keywords: dried red dragon fruit, functional food ingredients, pre-treatment","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114389293","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 : 2022-12-31DOI: 10.19184/j-agt.v16i02.27477
Marina Revitriani, Tri Rahayuningsih, Fungki Sri Rejeki, Endang Noerhartati
Processing apples into products such as fruit leather is an effort to extend its shelf life, provide added value, easy to distribute, and potentially an export product, but it has an unattractive color, so it needed to combine with red dragon fruit. In addition, fruit leather has water content of 10-20%, so it has a limited shelf life. Therefore, it’s necessary to study dried fruit leather. This study aimed to determine the characteristics of dried fruit leather made from apple and dragon fruit. The experimental design used a randomized block design (RBD) with two factors, i.e. proportion of apples and red dragon fruits (75%:25%, 50%:50%, 25%:75%) and citric acid concentration (0%, 0.1%). The combination of those treatments was conducted in triplicate. Elasticity, tensile strength, L*a*b color, water content, total sugar, and vitamin C were parameters observed of the dried fruit leather. Sensory testing used a rank test of taste, color, texture, and aroma preferences. The data were analyzed by ANOVA (α=5%). If there was a difference, Duncan's test was performed. The Friedman test was used to analyze organoleptic test data. The results showed that there was an interaction between treatments on each parameter and between the treatments of the panelists' preference for the color and texture of the dried fruit leather. The characteristics of dried fruit leather have ranges of elasticity 13.00–33.00%, tensile strength 1.2–3 N, water content ranges from 1.3–5.3%, total sugar ranges from 67.30–71.70%, and vitamin C ranges from 50.00 mg/100g–94.00mg/100g. Brightness values (L) range from 29.50 to 31.40, a* values range from 12.9 to 17.7(red), and b* values range from -8.2 to -14.8 (blue). Apple and red dragon fruit can make into dried fruit leather, which has a reddish-blue color. Keywords: apple, citric acid, dragon fruits, dried fruit leather
{"title":"Karakteristik Fruit Leather Kering dari Apel (Malus sylvestris) dan Buah Naga Merah (Hylocereus polyrhizus)","authors":"Marina Revitriani, Tri Rahayuningsih, Fungki Sri Rejeki, Endang Noerhartati","doi":"10.19184/j-agt.v16i02.27477","DOIUrl":"https://doi.org/10.19184/j-agt.v16i02.27477","url":null,"abstract":"Processing apples into products such as fruit leather is an effort to extend its shelf life, provide added value, easy to distribute, and potentially an export product, but it has an unattractive color, so it needed to combine with red dragon fruit. In addition, fruit leather has water content of 10-20%, so it has a limited shelf life. Therefore, it’s necessary to study dried fruit leather. This study aimed to determine the characteristics of dried fruit leather made from apple and dragon fruit. The experimental design used a randomized block design (RBD) with two factors, i.e. proportion of apples and red dragon fruits (75%:25%, 50%:50%, 25%:75%) and citric acid concentration (0%, 0.1%). The combination of those treatments was conducted in triplicate. Elasticity, tensile strength, L*a*b color, water content, total sugar, and vitamin C were parameters observed of the dried fruit leather. Sensory testing used a rank test of taste, color, texture, and aroma preferences. The data were analyzed by ANOVA (α=5%). If there was a difference, Duncan's test was performed. The Friedman test was used to analyze organoleptic test data. The results showed that there was an interaction between treatments on each parameter and between the treatments of the panelists' preference for the color and texture of the dried fruit leather. The characteristics of dried fruit leather have ranges of elasticity 13.00–33.00%, tensile strength 1.2–3 N, water content ranges from 1.3–5.3%, total sugar ranges from 67.30–71.70%, and vitamin C ranges from 50.00 mg/100g–94.00mg/100g. Brightness values (L) range from 29.50 to 31.40, a* values range from 12.9 to 17.7(red), and b* values range from -8.2 to -14.8 (blue). Apple and red dragon fruit can make into dried fruit leather, which has a reddish-blue color. \u0000Keywords: apple, citric acid, dragon fruits, dried fruit leather","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127698841","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 : 2022-12-31DOI: 10.19184/j-agt.v16i02.31868
Desain Kemasan, Minuman Sari, Buah Mengkudu, Meningkatkan Pemasaran, UD di, Manjur Makmur, Anita Wulandari, Wahyu Kanti, Dwi Cahyani, Richardus Widodo, R. P. Widyalasmono
One of the variant of Morinda citrifolia fruit drink is called noni juice and known as Noni Super Power’s brand name at UD Manjur Makmur. This beverage is naturally fermented by spontaneous fermentation at 28-30°C during six months in a bottle that has been cleaned and tightly closed. During the marketing process to consumers, the design packaging of noni drink is needed to attract consumers buying. Meanwhile, the primary packaging of noni juice at UD Manjur Makmur is less attractive to consumers, there is also no secondary and tertiary packaging and it became the product's packaging weakness. So, label and packaging for noni juice products are needed to design to promote product identity and display product visuals to raise the consumers’ interest. This study was conducted to solve these problems. In this research, benchmarking of products, the Guide on Labeling of Processed Food Agency for National Drug and Food Control (2020), and the observation, imitation, modify methodology were applied. This research resulted in the design of primary, secondary, and tertiary packaging for noni fruit juice drinks. Following the benchmarking, the guide of processed food label requirements, and evaluating the packaging and labels (2020), the new design packaging and labels were better than before. As packaging of noni juice, plastic bottles with new design label are used for primary packaging, followed by rectangles (boxes) made from samson paper (size of 6,3 × 6,3 × 18 cm) for secondary packaging, and cardboard boxes made from corrugate (size of 30 × 20 × 40 cm) for tertiary packaging. Furthermore, the new design packaging (especially tertiary packaging) can accommodate a large amount of noni juice bottles during the marketing and distribution of its product. Keywords: consumers’ interest, noni juice, label, packaging
{"title":"Desain Kemasan Minuman Sari Buah Mengkudu (Morinda citrifolia) untuk Meningkatkan Pemasaran di UD Manjur Makmur","authors":"Desain Kemasan, Minuman Sari, Buah Mengkudu, Meningkatkan Pemasaran, UD di, Manjur Makmur, Anita Wulandari, Wahyu Kanti, Dwi Cahyani, Richardus Widodo, R. P. Widyalasmono","doi":"10.19184/j-agt.v16i02.31868","DOIUrl":"https://doi.org/10.19184/j-agt.v16i02.31868","url":null,"abstract":"One of the variant of Morinda citrifolia fruit drink is called noni juice and known as Noni Super Power’s brand name at UD Manjur Makmur. This beverage is naturally fermented by spontaneous fermentation at 28-30°C during six months in a bottle that has been cleaned and tightly closed. During the marketing process to consumers, the design packaging of noni drink is needed to attract consumers buying. Meanwhile, the primary packaging of noni juice at UD Manjur Makmur is less attractive to consumers, there is also no secondary and tertiary packaging and it became the product's packaging weakness. So, label and packaging for noni juice products are needed to design to promote product identity and display product visuals to raise the consumers’ interest. This study was conducted to solve these problems. In this research, benchmarking of products, the Guide on Labeling of Processed Food Agency for National Drug and Food Control (2020), and the observation, imitation, modify methodology were applied. This research resulted in the design of primary, secondary, and tertiary packaging for noni fruit juice drinks. Following the benchmarking, the guide of processed food label requirements, and evaluating the packaging and labels (2020), the new design packaging and labels were better than before. As packaging of noni juice, plastic bottles with new design label are used for primary packaging, followed by rectangles (boxes) made from samson paper (size of 6,3 × 6,3 × 18 cm) for secondary packaging, and cardboard boxes made from corrugate (size of 30 × 20 × 40 cm) for tertiary packaging. Furthermore, the new design packaging (especially tertiary packaging) can accommodate a large amount of noni juice bottles during the marketing and distribution of its product. \u0000Keywords: consumers’ interest, noni juice, label, packaging","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126787115","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 : 2022-12-28DOI: 10.19184/j-agt.v16i02.31182
N. Aisyah, Lulus Kartika Ningtias, A. C. Marchianti, B. Piluharto, Deltaningtyas Tri Cahyaningrum, N. Retnowati, Nur Diniyah, Iswahyono Iswahyono, R. Fauziah
Noni (Morinda citrifolia L.) is one of the many herbs which known as an anticancer agent. Nanoencapsulated form of noni extracts could help the body absorption and able to inhibit the proliferation of cancer cells in vitro. This study was conducted to examine the anticancer activity of nanoencapsulated noni extracts in vivo as the anti-proliferation agent of cancer cells. Noni extract was obtained by maceration method using water as a solvent. The nanocapsule of noni extracts was made using the ionic gelation method by magnetic stirrer with the speed of 1500 rpm. In vivo anticancer activity test was conducted in Balb/c male mice by comparing the treatment of nanoencapsulation noni extracts and non-encapsulated extracts. The result showed that the nanoencapsulated noni extracts have a particle size of 27-59 nm. Percent of inhibition of nanocapsule on cancer cells (specifically on fibrosarcoma of Balb/c male mice) were equal to 54.75% (P2), while non-encapsulated is 49.72% (P1). Nanocapsule of noni extracts has anticancer activity better than non-encapsulated form on fibrosarcoma of Balb/c male mice. Keywords: anticancer, nanoencapsulation, noni extract
{"title":"Aktivitas Antikanker Nanokapsul Ekstrak Mengkudu (Morinda citrifolia L.) dengan Pengujian in Vivo pada Fibrosarkoma Mencit Jantan Balb/c","authors":"N. Aisyah, Lulus Kartika Ningtias, A. C. Marchianti, B. Piluharto, Deltaningtyas Tri Cahyaningrum, N. Retnowati, Nur Diniyah, Iswahyono Iswahyono, R. Fauziah","doi":"10.19184/j-agt.v16i02.31182","DOIUrl":"https://doi.org/10.19184/j-agt.v16i02.31182","url":null,"abstract":"Noni (Morinda citrifolia L.) is one of the many herbs which known as an anticancer agent. Nanoencapsulated form of noni extracts could help the body absorption and able to inhibit the proliferation of cancer cells in vitro. This study was conducted to examine the anticancer activity of nanoencapsulated noni extracts in vivo as the anti-proliferation agent of cancer cells. Noni extract was obtained by maceration method using water as a solvent. The nanocapsule of noni extracts was made using the ionic gelation method by magnetic stirrer with the speed of 1500 rpm. In vivo anticancer activity test was conducted in Balb/c male mice by comparing the treatment of nanoencapsulation noni extracts and non-encapsulated extracts. The result showed that the nanoencapsulated noni extracts have a particle size of 27-59 nm. Percent of inhibition of nanocapsule on cancer cells (specifically on fibrosarcoma of Balb/c male mice) were equal to 54.75% (P2), while non-encapsulated is 49.72% (P1). Nanocapsule of noni extracts has anticancer activity better than non-encapsulated form on fibrosarcoma of Balb/c male mice. \u0000Keywords: anticancer, nanoencapsulation, noni extract","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134094945","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 : 2022-12-26DOI: 10.19184/j-agt.v16i02.28567
Rufiani Nadzirah, Yoga Rezky Saputra, I. Indarto
Nowadays, vegetation classification can be used to find out the latest information about the characteristics and distribution of vegetation in an area. However, a conservative process to differentiate vegetation was ineffective. Some of those limitations are poor accessibility that does work less safety, time-consuming, and needs a lot of human resources. On the other hand, remote sensing offers solutions that cannot be done by the simple method, such as how to take the data, time-consuming are less, and human resource needs are less as well. The purpose of this study was to classify, measured the area of each vegetation, and compared the effectiveness of the unsupervised used K-Means algorithm and supervised used Object Base Image Analysis algorithm methods vegetation classification. For accuracy calculation with confusion matrix, the classification results of the two methods were compared with the manual digitization method. Data was taken using drones in the area of the Curah Manis Sempolan Nature Reserve 1. Classification of vegetation consists of 5 vegetation types, which was apak, bush, pine, bendo, and dadap. The total area of the study area was 1.633 ha, and area vegetation of each classification was apak 0.224 ha; bush 0.748 ha; pine 0.394 ha; bendo 0.222 ha; and dadap 0.045 ha. The results of the calculation of accuracy showed that the unsupervised method had a value for overall accuracy of 80% and kappa accuracy of 73.58%. Then, in the supervised for overall accuracy is 68% and kappa accuracy of 58.72%. Keywords: classification, drone, remote sensing, satellite
{"title":"Aplikasi Citra Drone untuk Klasifikasi Vegetasi di Cagar Alam Curah Manis Sempolan 1 Menggunakan Metode Manual, Object Base Image Analysis (OBIA), dan K-Means","authors":"Rufiani Nadzirah, Yoga Rezky Saputra, I. Indarto","doi":"10.19184/j-agt.v16i02.28567","DOIUrl":"https://doi.org/10.19184/j-agt.v16i02.28567","url":null,"abstract":"Nowadays, vegetation classification can be used to find out the latest information about the characteristics and distribution of vegetation in an area. However, a conservative process to differentiate vegetation was ineffective. Some of those limitations are poor accessibility that does work less safety, time-consuming, and needs a lot of human resources. On the other hand, remote sensing offers solutions that cannot be done by the simple method, such as how to take the data, time-consuming are less, and human resource needs are less as well. The purpose of this study was to classify, measured the area of each vegetation, and compared the effectiveness of the unsupervised used K-Means algorithm and supervised used Object Base Image Analysis algorithm methods vegetation classification. For accuracy calculation with confusion matrix, the classification results of the two methods were compared with the manual digitization method. Data was taken using drones in the area of the Curah Manis Sempolan Nature Reserve 1. Classification of vegetation consists of 5 vegetation types, which was apak, bush, pine, bendo, and dadap. The total area of the study area was 1.633 ha, and area vegetation of each classification was apak 0.224 ha; bush 0.748 ha; pine 0.394 ha; bendo 0.222 ha; and dadap 0.045 ha. The results of the calculation of accuracy showed that the unsupervised method had a value for overall accuracy of 80% and kappa accuracy of 73.58%. Then, in the supervised for overall accuracy is 68% and kappa accuracy of 58.72%. \u0000Keywords: classification, drone, remote sensing, satellite","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126070595","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}
The aim of this study was to test several endophytic fungi isolates with high antagonistic power against seed borne fungi in vitro and their effect on the growth of chili (Capsicum annuum L.) seedlings in vivo. This research was conducted at the Plant Disease Laboratory and Greenhouse Faculty of Agriculture, Riau University from October 2018 to February 2019. This research was conducted experimentally using a completely randomized design (CRD) consisting of 5 treatments and 4 replications. The treatment of endophytic fungi was applied using the seed immersion method. The results showed that giving the endophytic fungi Rhizictonia sp., Cephaloporium sp., T. virens from oil palm roots and T. virens from oil palm stems were able to suppress the incidence of seed-borne pathogenic fungi Fusarium sp., Colletotrichum sp. and Aspergillus sp.. Provision of endophytic fungus T. virens from oil palm roots can increase seed germination capacity by 14%, number of live seeds by 17% and increase seedling height and leaf number.
{"title":"UJI BEBERAPA ISOLAT JAMUR ENDOFIT TERHADAP JAMUR TULAR BENIH DAN PERTUMBUHAN BIBIT CABAI MERAH","authors":"Nurhafida Nurhafida, Fifi Puspita","doi":"10.24014/ja.v13i1.12097","DOIUrl":"https://doi.org/10.24014/ja.v13i1.12097","url":null,"abstract":"The aim of this study was to test several endophytic fungi isolates with high antagonistic power against seed borne fungi in vitro and their effect on the growth of chili (Capsicum annuum L.) seedlings in vivo. This research was conducted at the Plant Disease Laboratory and Greenhouse Faculty of Agriculture, Riau University from October 2018 to February 2019. This research was conducted experimentally using a completely randomized design (CRD) consisting of 5 treatments and 4 replications. The treatment of endophytic fungi was applied using the seed immersion method. The results showed that giving the endophytic fungi Rhizictonia sp., Cephaloporium sp., T. virens from oil palm roots and T. virens from oil palm stems were able to suppress the incidence of seed-borne pathogenic fungi Fusarium sp., Colletotrichum sp. and Aspergillus sp.. Provision of endophytic fungus T. virens from oil palm roots can increase seed germination capacity by 14%, number of live seeds by 17% and increase seedling height and leaf number.","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129602874","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}
Meki Herlon, Riska Dian Oktari, Khairunnas Khairunnas, Z. Ridho
The research objective was to analyze the supply chain of the sago industry in the Meranti Islands Regency. Case Study PT. Nasional Sago Prima (PT. NSP). The research was carried out in March - October 2020. The research method was a survey. The analysis used: qualitative and quantitative. Qualitative analysis to describe the mechanism and flow pattern of the supply chain for the sago industry. Meanwhile, quantitative analysis is used to analyze components and supply chain activities. The results showed: 1). The supply chain mechanism for the sago industry that occurs is the creation of collaboration and coordination between supply chain actors from upstream to downstream. The flow pattern of the supply chain, which consists of raw material flow, product flow, financial flow and information flow, went smoothly. 2). The resistance of the supply chain for the sago flour industry are: A). 70% of the raw material for sago tual is supplied from outside the company, because the nucleus plantations have not yet entered the full harvest period. B). Inefficient processing costs due to: the cost of using electricity and the high cost of water filtration processes.
研究的目的是分析西米产业的供应链在莫兰蒂群岛摄政王。案例研究PT. national Sago Prima (PT. NSP)该研究于2020年3月至10月进行。研究方法是调查。使用的分析:定性和定量。定性分析描述西米产业供应链的机制和流动模式。同时，定量分析用于分析组件和供应链活动。研究结果表明:1)西米产业的供应链机制是上下游供应链主体之间协同协调的产物。由原材料流、产品流、资金流和信息流组成的供应链流动模式运行顺畅。2)西米粉行业供应链的阻力有:A)西米粉70%的原料来自公司外部，因为核心种植园还没有进入完整的采收期。B)低效率的处理成本，由于:使用电力的成本和水过滤过程的高成本。
{"title":"Analisis Manajemen Rantai Pasok (Supply Chain) Industri Sagu Kabupaten Kepulauan Meranti (Studi Kasus PT. Nasional Sago Prima)","authors":"Meki Herlon, Riska Dian Oktari, Khairunnas Khairunnas, Z. Ridho","doi":"10.24014/ja.v13i1.14542","DOIUrl":"https://doi.org/10.24014/ja.v13i1.14542","url":null,"abstract":"The research objective was to analyze the supply chain of the sago industry in the Meranti Islands Regency. Case Study PT. Nasional Sago Prima (PT. NSP). The research was carried out in March - October 2020. The research method was a survey. The analysis used: qualitative and quantitative. Qualitative analysis to describe the mechanism and flow pattern of the supply chain for the sago industry. Meanwhile, quantitative analysis is used to analyze components and supply chain activities. The results showed: 1). The supply chain mechanism for the sago industry that occurs is the creation of collaboration and coordination between supply chain actors from upstream to downstream. The flow pattern of the supply chain, which consists of raw material flow, product flow, financial flow and information flow, went smoothly. 2). The resistance of the supply chain for the sago flour industry are: A). 70% of the raw material for sago tual is supplied from outside the company, because the nucleus plantations have not yet entered the full harvest period. B). Inefficient processing costs due to: the cost of using electricity and the high cost of water filtration processes.","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124945966","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}
Until now, Indonesia's rice production has not been able to meet all the needs of the community. In the evaluation of seeds there are often seeds that are still abnormal and have not germinated. From the description above, the researcher is interested in examining "Test of immersion time and biolemi POC dosage on the growth of rice seeds of Inpari 32 (Oryza sativa L.) variety". This research was conducted in Perbaungan Village, Bilah Hulu District, South Labuhanbatu Regency, North Sumatra Province. This research used inpari 32 rice varieties with factorial randomized block design (RAK) method, with two factors, namely soaking time and biolemy POC. Soaking time affects the growth of rice seedlings on the parameters of seedling height, germination and root length. The application of biolemy liquid organic fertilizer had no significant effect on all parameters. The interaction of immersion time with the application of biolemy liquid organic fertilizer gave no significant effect on all observation parameters.
{"title":"UJI LAMA PERENDAMAN DAN DOSIS PUPUK ORGANIK CAIR BIOLEMI TERHADAP PERTUMBUHAN VARIETAS INPARI 32 (Oryza sativa L.) DI PERSEMAIAN","authors":"Dyagung Prastio Yudistira, Widya Lestari, Badrul Ainy Dalimunthe","doi":"10.24014/ja.v13i1.17145","DOIUrl":"https://doi.org/10.24014/ja.v13i1.17145","url":null,"abstract":"Until now, Indonesia's rice production has not been able to meet all the needs of the community. In the evaluation of seeds there are often seeds that are still abnormal and have not germinated. From the description above, the researcher is interested in examining \"Test of immersion time and biolemi POC dosage on the growth of rice seeds of Inpari 32 (Oryza sativa L.) variety\". This research was conducted in Perbaungan Village, Bilah Hulu District, South Labuhanbatu Regency, North Sumatra Province. This research used inpari 32 rice varieties with factorial randomized block design (RAK) method, with two factors, namely soaking time and biolemy POC. Soaking time affects the growth of rice seedlings on the parameters of seedling height, germination and root length. The application of biolemy liquid organic fertilizer had no significant effect on all parameters. The interaction of immersion time with the application of biolemy liquid organic fertilizer gave no significant effect on all observation parameters.","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"75 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127328534","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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