Banana (Musa sp.) is a fruit plant that commonly cultivated in the tropics. Indonesia has a variety of banana cultivars, each cultivar may a different susceptibility to pests and diseases. This study aims to identify the damage intensity of banana scab moth (Nacoleia octasema Meyrick) on some banana cultivars. The Survey was conducted on banana plantation, while the sample was selected using random sampling. Six banana cultivars were observed, namely Kepok, Raja Nangka, Raja Bulu, Raja Tawi and Mas Kirana. The research variables were the damage intensity of banana scab moth and the physical character of the fruit. The damage intensity recorded the bananas fruit showing the symptoms of scab moth. The result were analyzed by using t test and presented in table or/ and graph. The results showed that the damage of banana scab moth was recorded on all banana cultivars. So, there were not banana cultivars absolutely resistant to N. octasema. The cultivars of Kepok and Raja Nangka were preferred, while Mas Kirana was less preferred by N. octasema. The attack of N. octasema larvae began from the first hand position, whila the highest damage was recorded in the last hand position of banana bunch. The damage intensity of N. octasema on the lowerside of each hand position of banana bunch was significantly higher than the upperside, that even no damage
{"title":"SERANGAN HAMA KUDIS PISANG Nacoleia octasema Meyr (LEPIDOPTERA: PYRALIDAE) PADA BEBERAPA KULTIVAR PISANG","authors":"Supriyadi Supriyadi, Yuanita Wahyu Hapsari, Retno Bandriyati Arni Putri, R. Wijayanti","doi":"10.24014/ja.v13i1.8313","DOIUrl":"https://doi.org/10.24014/ja.v13i1.8313","url":null,"abstract":"Banana (Musa sp.) is a fruit plant that commonly cultivated in the tropics. Indonesia has a variety of banana cultivars, each cultivar may a different susceptibility to pests and diseases. This study aims to identify the damage intensity of banana scab moth (Nacoleia octasema Meyrick) on some banana cultivars. The Survey was conducted on banana plantation, while the sample was selected using random sampling. Six banana cultivars were observed, namely Kepok, Raja Nangka, Raja Bulu, Raja Tawi and Mas Kirana. The research variables were the damage intensity of banana scab moth and the physical character of the fruit. The damage intensity recorded the bananas fruit showing the symptoms of scab moth. The result were analyzed by using t test and presented in table or/ and graph. The results showed that the damage of banana scab moth was recorded on all banana cultivars. So, there were not banana cultivars absolutely resistant to N. octasema. The cultivars of Kepok and Raja Nangka were preferred, while Mas Kirana was less preferred by N. octasema. The attack of N. octasema larvae began from the first hand position, whila the highest damage was recorded in the last hand position of banana bunch. The damage intensity of N. octasema on the lowerside of each hand position of banana bunch was significantly higher than the upperside, that even no damage","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"92 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":"114878471","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}
Donny Dhonanto, A. Nugroho, Apdila Safitri, Khoiru Indana, O. Kurniadinata
Purun is one of the endemic plants that naturally grows wild in peat and swamp areas. Purun is commonly found in peat and swamp areas in Indonesia, including in East Kalimantan, especially in Kabupaten Kutai Kertanegara. Purun belongs to the Cyperaceae family. This plant is a typical plant in swamp land. Swamp land is land for a long time during the year is always saturated with water or inundated. Purun is a plant that lives in the wild naturally in areas of peat swamp, tidal swamp and river areas that are acidic sulphate.There are three types of purun known in Kalimantan, namely purun danau, purun tikus and purun bajang. The purun danau (Lepironia articulata Retz. Domin.) has a fundamental difference when compared to the purun tikus and the purun bajang, which is much larger in size than the purun tikus and the purun bajang and has leaves that are tougher like woody and more clearly lined than other. Purun danau also has a cavity that is similar to a bamboo stick. The objectives of the study were to 1. determine the character of purun danau plants in the natural humid tropics habitat; and 2. Knowing the characteristics of purun danau plant habitat. The research design used in this research is descriptive or descriptive research. The results showed that: 1. the morphological character of the purun danau was in the form of a cylindrical stem like a pipe that grew elongated with a tapered tip, had thin partitions that filled the inside, the bulkhead was solid at the base and the stem was shiny green. The outer part of the base is white and covered with leaves shaped like a reddish brown sheath. The tapered end of the stem then grows into a compound flower which will contain many seeds in the generative phase. Purun danau flowers are compound flowers and are located at the end of the stem. The roots of purun danau are fibrous and grow with the stolons. 2. The purun danau habitat is characterized by the presence of water, either always stagnant or flowing water with varying heights (between 100 cm to 300 cm). In addition to the presence of water, purun habitat is also characterized by acidic soil pH conditions (4.10-5.20) and open land without shade. In addition to adapting well in acid sulphate soils, purun danau are also able to absorb heavy metal elements such as Pb, Cd and Zn.
{"title":"EKSPLORASI DAN IDENTIFIKASI PURUN DANAU (Lepironia articulata) LOKAL SEBAGAI ADSORBEN ALAMI PADA IKLIM TROPIKA LEMBAB DI KALIMANTAN TIMUR","authors":"Donny Dhonanto, A. Nugroho, Apdila Safitri, Khoiru Indana, O. Kurniadinata","doi":"10.24014/ja.v13i1.18836","DOIUrl":"https://doi.org/10.24014/ja.v13i1.18836","url":null,"abstract":"Purun is one of the endemic plants that naturally grows wild in peat and swamp areas. Purun is commonly found in peat and swamp areas in Indonesia, including in East Kalimantan, especially in Kabupaten Kutai Kertanegara. Purun belongs to the Cyperaceae family. This plant is a typical plant in swamp land. Swamp land is land for a long time during the year is always saturated with water or inundated. Purun is a plant that lives in the wild naturally in areas of peat swamp, tidal swamp and river areas that are acidic sulphate.There are three types of purun known in Kalimantan, namely purun danau, purun tikus and purun bajang. The purun danau (Lepironia articulata Retz. Domin.) has a fundamental difference when compared to the purun tikus and the purun bajang, which is much larger in size than the purun tikus and the purun bajang and has leaves that are tougher like woody and more clearly lined than other. Purun danau also has a cavity that is similar to a bamboo stick. The objectives of the study were to 1. determine the character of purun danau plants in the natural humid tropics habitat; and 2. Knowing the characteristics of purun danau plant habitat. The research design used in this research is descriptive or descriptive research. The results showed that: 1. the morphological character of the purun danau was in the form of a cylindrical stem like a pipe that grew elongated with a tapered tip, had thin partitions that filled the inside, the bulkhead was solid at the base and the stem was shiny green. The outer part of the base is white and covered with leaves shaped like a reddish brown sheath. The tapered end of the stem then grows into a compound flower which will contain many seeds in the generative phase. Purun danau flowers are compound flowers and are located at the end of the stem. The roots of purun danau are fibrous and grow with the stolons. 2. The purun danau habitat is characterized by the presence of water, either always stagnant or flowing water with varying heights (between 100 cm to 300 cm). In addition to the presence of water, purun habitat is also characterized by acidic soil pH conditions (4.10-5.20) and open land without shade. In addition to adapting well in acid sulphate soils, purun danau are also able to absorb heavy metal elements such as Pb, Cd and Zn.","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"71 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":"133464880","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 use of polybags and topsoil planting media often causes the development of seedlings is not maximal because the topsoil is too dense. As well as continuous inorganic fertilization is not balanced with the provision of organic fertilizers cause the planting media to become dense. One of the efforts in overcoming this is by providing compost. Compost can improve soil fertility and can improve soil structure. This research was conducted with the aim to find out how the influence of banana stem compost fertilizer on the growth of rubber seedlings (Hevea brasiliensis Muell.Arg.) Clone PB 260 one umbrella. The design used in this research is Randomized Block Design (RAK) with one factor, namely banana stem compost with 5 levels that is without composting banana stems (k0), 250 g / polybag (k1), 500 g / polybag (k2), 750 g / polybag (k3) and 1000 g / polybag (k4) with 5 group. The observed variables are the increase in the length of grafting buds (cm), the increase in the number of leaf strands (strands), the increase in the diameter of the graft buds (mm), the time of the appearance of the second umbrella bud (day), the dry weight of the header (g) and the dry weight of the roots (g) of rubber seedlings. The results showed that the influence of the treatment of banana stem compost fertilizer does not differ noticeable to the growth of rubber seedling clones PB 260 one umbrella on all parameters observations.
使用塑料袋和表土作为种植介质，往往会由于表土过密而导致幼苗发育不充分。以及连续的无机施肥与有机肥的施用不平衡，导致种植介质变得致密。克服这一问题的努力之一是提供堆肥。堆肥能提高土壤肥力，改善土壤结构。本研究旨在了解香蕉茎肥对橡胶树(Hevea brasiliensis Muell.Arg)幼苗生长的影响。克隆pb260一把伞。本研究采用单因素随机区组设计(RAK)，即香蕉茎堆肥5个水平，即不堆肥香蕉茎(k0)、250 g /塑料袋(k1)、500 g /塑料袋(k2)、750 g /塑料袋(k3)和1000 g /塑料袋(k4) 5组。观察到的变量为嫁接芽长度增加(cm)、叶缕数增加(股)、嫁接芽直径增加(mm)、第二伞芽出现时间(天)、胶苗头干重(g)和根干重(g)。结果表明，在所有参数观测中，香蕉茎肥处理对pb260一伞橡胶苗无性系生长的影响无显著差异。
{"title":"RESPONS PERTUMBUHAN BIBIT KARET (Hevea brasiliensis Muell.Arg) KLON PB 260 SATU PAYUNG TERHADAP PEMBERIAN PUPUK KOMPOS BATANG PISANG","authors":"Resa Keke Widiyanti, A. Maryani, Zul Fahri Gani","doi":"10.24014/ja.v13i1.12421","DOIUrl":"https://doi.org/10.24014/ja.v13i1.12421","url":null,"abstract":"The use of polybags and topsoil planting media often causes the development of seedlings is not maximal because the topsoil is too dense. As well as continuous inorganic fertilization is not balanced with the provision of organic fertilizers cause the planting media to become dense. One of the efforts in overcoming this is by providing compost. Compost can improve soil fertility and can improve soil structure. This research was conducted with the aim to find out how the influence of banana stem compost fertilizer on the growth of rubber seedlings (Hevea brasiliensis Muell.Arg.) Clone PB 260 one umbrella. The design used in this research is Randomized Block Design (RAK) with one factor, namely banana stem compost with 5 levels that is without composting banana stems (k0), 250 g / polybag (k1), 500 g / polybag (k2), 750 g / polybag (k3) and 1000 g / polybag (k4) with 5 group. The observed variables are the increase in the length of grafting buds (cm), the increase in the number of leaf strands (strands), the increase in the diameter of the graft buds (mm), the time of the appearance of the second umbrella bud (day), the dry weight of the header (g) and the dry weight of the roots (g) of rubber seedlings. The results showed that the influence of the treatment of banana stem compost fertilizer does not differ noticeable to the growth of rubber seedling clones PB 260 one umbrella on all parameters observations.","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"5 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":"131514834","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}
Edible rice paper is used for making fresh summer rolls (salad rolls) or fried spring rolls in Vietnamese cuisine, where the rice paper is called bánh tráng or bánh đa nem. Ingredients of the food rice paper include white rice flour, tapioca flour, salt, and water. However, in this study, watermelon albedo pectin flour was added to the formulation. The purpose of this study was to determine the concentration of pectin flour and the effect of watermelon albedo pectin addition on the physicochemical characteristics of rice paper. The addition of pectin flour can produce a product that is elastic, not easily torn, and translucent. The research method used a completely randomized design (CRD) with the research factor being the concentration of watermelon albedo pectin flour which consisted of 6 experimental levels and 4 replications. The concentrations of pectin used were 0.25%, 0.5%, 0.75%, 1%, 1.25%, and 1.5%. Data were analyzed using ANOVA (analysis of variance) and continued with duncan multiple range test (DMRT) at the level of 5%. The variables tested were water content, water activity and rehydration power. Based on the results of this study the addition of watermelon albedo pectin flour on rice paper as much as 1.25% was the best treatment, this was because the water content produced about 11.38% and the rehydration power about 233.27%. There was an increase in water content and water activity, but a decrease in rehydration power, however, the water content test showed that the pectin concentration had no significant effect on the physicochemical characteristics of rice paper. So that the concentration of watermelon albedo pectin only affects the water activity and rehydration power of rice paper. Keywords: pectin, rice paper, watermelon albedo
{"title":"KARAKTERISTIK FISIKOKIMIA RICE PAPER DENGAN SUBSTITUSI TEPUNG PEKTIN ALBEDO SEMANGKA (Citrullus lanatus)","authors":"Ratih Tiara Dewi, Fitria Syehrin Nabila, Rafida Cahyaningrum, Nuril Aini","doi":"10.19184/j-agt.v16i01.26769","DOIUrl":"https://doi.org/10.19184/j-agt.v16i01.26769","url":null,"abstract":"Edible rice paper is used for making fresh summer rolls (salad rolls) or fried spring rolls in Vietnamese cuisine, where the rice paper is called bánh tráng or bánh đa nem. Ingredients of the food rice paper include white rice flour, tapioca flour, salt, and water. However, in this study, watermelon albedo pectin flour was added to the formulation. The purpose of this study was to determine the concentration of pectin flour and the effect of watermelon albedo pectin addition on the physicochemical characteristics of rice paper. The addition of pectin flour can produce a product that is elastic, not easily torn, and translucent. The research method used a completely randomized design (CRD) with the research factor being the concentration of watermelon albedo pectin flour which consisted of 6 experimental levels and 4 replications. The concentrations of pectin used were 0.25%, 0.5%, 0.75%, 1%, 1.25%, and 1.5%. Data were analyzed using ANOVA (analysis of variance) and continued with duncan multiple range test (DMRT) at the level of 5%. The variables tested were water content, water activity and rehydration power. Based on the results of this study the addition of watermelon albedo pectin flour on rice paper as much as 1.25% was the best treatment, this was because the water content produced about 11.38% and the rehydration power about 233.27%. There was an increase in water content and water activity, but a decrease in rehydration power, however, the water content test showed that the pectin concentration had no significant effect on the physicochemical characteristics of rice paper. So that the concentration of watermelon albedo pectin only affects the water activity and rehydration power of rice paper. \u0000 Keywords: pectin, rice paper, watermelon albedo","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132710725","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 : 2022-07-26DOI: 10.19184/j-agt.v16i01.22090
Ivan Pratama Hartoyo, F. S. Pranata, Yuliana Reni Swasti
Antioxidants are compounds that can inhibit or slow down oxidative damage due to free radicals. Torch ginger flower (also known as kecombrang flower in Indonesia) essential oil has antioxidant activity values ranging from 61.61-83.17%. This study aim to determine the best concentration of torch ginger flower essential oil (Etlingera elatior) in cookies and to improve the chemical and microbiological qualities of cookies. Torch ginger flowers are cut into pieces and then distilled. The stage of adding torch ginger flowers essential oil was carried out according to the experimental design namely P (100: 0), Q (100: 0.1), R (100: 0.2), S (100: 0.3). The observation parameters in this study were proximate, antioxidant activity, and microbiological (total plate count) parameters. Data processing was carried out in a completely randomized design (CRD) based on data from observations of the test parameters with three repetitions. The result of study showed that the cookies with the addition of torch ginger flower essential oil had moisture content of 4.50-5.11%, ash content of 0.80-1.05%, fat content of 20.68-22.45%, protein content of 6.88-7.95%, carbohydrate content of 63.85-65.30%, antioxidant activity of 55.45-70.78%, the total plate count (bacteria, mold, and yeast) about <10 colonies/g. Keywords: antioxidants, cookies, torch ginger flower
{"title":"PENINGKATAN KUALITAS COOKIES DENGAN PENAMBAHAN MINYAK ATSIRI BUNGA KECOMBRANG (Etlingera elatior)","authors":"Ivan Pratama Hartoyo, F. S. Pranata, Yuliana Reni Swasti","doi":"10.19184/j-agt.v16i01.22090","DOIUrl":"https://doi.org/10.19184/j-agt.v16i01.22090","url":null,"abstract":"Antioxidants are compounds that can inhibit or slow down oxidative damage due to free radicals. Torch ginger flower (also known as kecombrang flower in Indonesia) essential oil has antioxidant activity values ranging from 61.61-83.17%. This study aim to determine the best concentration of torch ginger flower essential oil (Etlingera elatior) in cookies and to improve the chemical and microbiological qualities of cookies. Torch ginger flowers are cut into pieces and then distilled. The stage of adding torch ginger flowers essential oil was carried out according to the experimental design namely P (100: 0), Q (100: 0.1), R (100: 0.2), S (100: 0.3). The observation parameters in this study were proximate, antioxidant activity, and microbiological (total plate count) parameters. Data processing was carried out in a completely randomized design (CRD) based on data from observations of the test parameters with three repetitions. The result of study showed that the cookies with the addition of torch ginger flower essential oil had moisture content of 4.50-5.11%, ash content of 0.80-1.05%, fat content of 20.68-22.45%, protein content of 6.88-7.95%, carbohydrate content of 63.85-65.30%, antioxidant activity of 55.45-70.78%, the total plate count (bacteria, mold, and yeast) about <10 colonies/g. \u0000Keywords: antioxidants, cookies, torch ginger flower","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"106 4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117293229","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 : 2022-07-26DOI: 10.19184/j-agt.v16i01.32505
Diana Purbasari, Lisa Pujiana
The water content in fresh turmeric is quite high so it is easily damaged. For this reason, this research is necessary as an effort to handle post-harvest which will increase the shelf life of turmeric. The purposes of this study were to determine the physical properties of turmeric and to determine the effect of differences in drying temperature and duration of flouring on the physical characteristics of turmeric powder. The procedure was started with cleaning and size reduction, drying at temperatures of 60, 70, and 80°C, flouring for 1, 3, and 5 minutes, sifting with no. mesh 60, and measurement of physical properties. Results showed that the lowest water content of turmeric flour dried on 80°C and the 1-minute flouring time was 8.11%. Based on the color analysis test, the drying temperature of 60°C and the time of flouring is 5 minutes with an L (lightness) value of 64.53, a value of 12.47, and b of 51.46. The highest bulk density value was 0,42 g/cm³, obtained from the treatment with a temperature of 60°C and a flouring duration of 3 minutes. The smallest angle of repose value was obtained from a drying temperature of 80°C with a flouring time of 1 minute, namely 42.96°. The highest oil absorption value was obtained from the 80°C temperature treatment and 1-minute flouring time, which was 1.74 mL/g. The most significant water absorption was obtained from the 80°C temperature treatment with 3 minutes of flouring, which was 4.82 mL/g. Based on the analysis of the ANOVA test in this study, the physical characteristics of turmeric powder that affected by drying temperature were only water content and in the correlation test it was found that the observed variables that correlated with temperature were moisture content, bulk density, angle of repose, oil absorption. Keywords: drying, physical characteristics, turmeric powder
{"title":"KARAKTERISTIK FISIK BUBUK KUNYIT (Curcuma domestica Val.) HASIL PENGERINGAN OVEN KONVEKSI","authors":"Diana Purbasari, Lisa Pujiana","doi":"10.19184/j-agt.v16i01.32505","DOIUrl":"https://doi.org/10.19184/j-agt.v16i01.32505","url":null,"abstract":"The water content in fresh turmeric is quite high so it is easily damaged. For this reason, this research is necessary as an effort to handle post-harvest which will increase the shelf life of turmeric. The purposes of this study were to determine the physical properties of turmeric and to determine the effect of differences in drying temperature and duration of flouring on the physical characteristics of turmeric powder. The procedure was started with cleaning and size reduction, drying at temperatures of 60, 70, and 80°C, flouring for 1, 3, and 5 minutes, sifting with no. mesh 60, and measurement of physical properties. Results showed that the lowest water content of turmeric flour dried on 80°C and the 1-minute flouring time was 8.11%. Based on the color analysis test, the drying temperature of 60°C and the time of flouring is 5 minutes with an L (lightness) value of 64.53, a value of 12.47, and b of 51.46. The highest bulk density value was 0,42 g/cm³, obtained from the treatment with a temperature of 60°C and a flouring duration of 3 minutes. The smallest angle of repose value was obtained from a drying temperature of 80°C with a flouring time of 1 minute, namely 42.96°. The highest oil absorption value was obtained from the 80°C temperature treatment and 1-minute flouring time, which was 1.74 mL/g. The most significant water absorption was obtained from the 80°C temperature treatment with 3 minutes of flouring, which was 4.82 mL/g. Based on the analysis of the ANOVA test in this study, the physical characteristics of turmeric powder that affected by drying temperature were only water content and in the correlation test it was found that the observed variables that correlated with temperature were moisture content, bulk density, angle of repose, oil absorption. \u0000Keywords: drying, physical characteristics, turmeric powder","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129649334","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 : 2022-07-26DOI: 10.19184/j-agt.v16i01.28259
Septi Lilik Yuliana, Dedin Finatsiyatull Rosida, Andre Yusuf Trisna Putra
Chitooligosaccharides (COS) are glycoprotein complex compounds derived from chitosan linked by 1,4 glucosidic bonds with chain lengths of 20 or less. Crab shell is a crustacean waste that contains 20-30% chitin as the basic material for making chitooligosaccharides. Chitooligosaccharide hydrolysis can be carried out enzymatically. Enzymatic hydrolysis is specific and controlled. Enzymes that can be used to hydrolyze chitosan into chitooligosaccharides are chitosanase enzymes. Chitosanase enzyme is a glycosyl hydrolase enzyme that catalyzes the hydrolysis of -1,4 glycosidic bonds of chitosan to produce low molecular weight chitooligosaccharides. One of the bacteria that produces chitosanase enzymes, namely Bacillus sp. The purpose of this study was to optimize the production of chitooligosaccharides by treating the enzyme concentration, hydrolysis time, and hydrolysis temperature. This research was conducted using a completely randomized design (CRD) with the following factors: enzyme concentration (0.5%, 1%, 1.5%, 2%, 2.5%) and hydrolysis temperature (30oC, 40oC, 50oC, 60oC, 70oC, 80oC) and time of hydrolysis (1 hour, 2 hours, 3 hours, 4 hours, 5 hours, 6 hours, 7 hours and 8 hours). This enzyme works optimally at pH 4.5. The results showed that this chitosanase enzyme had optimum activity at a concentration of 2% (w/w) chitosan, a temperature of 50oC, and a hydrolysis time of 5 hours. The chitooligosaccharide has a reducing sugar content of 8.49 ± 0.38 mg/mL, a viscosity of 19.08 ± 0.01 cPs, and a molecular weight of 4.51 kDa. Keywords: chitooligosaccharides, crab shells, chitosanase enzyme, hydrolysis
{"title":"OPTIMASI KITOOLIGOSAKARIDA CANGKANG RAJUNGAN (Portunus pelagicus) MENGGUNAKAN ENZIM KITOSANASE DARI Bacillus sp.","authors":"Septi Lilik Yuliana, Dedin Finatsiyatull Rosida, Andre Yusuf Trisna Putra","doi":"10.19184/j-agt.v16i01.28259","DOIUrl":"https://doi.org/10.19184/j-agt.v16i01.28259","url":null,"abstract":"Chitooligosaccharides (COS) are glycoprotein complex compounds derived from chitosan linked by 1,4 glucosidic bonds with chain lengths of 20 or less. Crab shell is a crustacean waste that contains 20-30% chitin as the basic material for making chitooligosaccharides. Chitooligosaccharide hydrolysis can be carried out enzymatically. Enzymatic hydrolysis is specific and controlled. Enzymes that can be used to hydrolyze chitosan into chitooligosaccharides are chitosanase enzymes. Chitosanase enzyme is a glycosyl hydrolase enzyme that catalyzes the hydrolysis of -1,4 glycosidic bonds of chitosan to produce low molecular weight chitooligosaccharides. One of the bacteria that produces chitosanase enzymes, namely Bacillus sp. The purpose of this study was to optimize the production of chitooligosaccharides by treating the enzyme concentration, hydrolysis time, and hydrolysis temperature. This research was conducted using a completely randomized design (CRD) with the following factors: enzyme concentration (0.5%, 1%, 1.5%, 2%, 2.5%) and hydrolysis temperature (30oC, 40oC, 50oC, 60oC, 70oC, 80oC) and time of hydrolysis (1 hour, 2 hours, 3 hours, 4 hours, 5 hours, 6 hours, 7 hours and 8 hours). This enzyme works optimally at pH 4.5. The results showed that this chitosanase enzyme had optimum activity at a concentration of 2% (w/w) chitosan, a temperature of 50oC, and a hydrolysis time of 5 hours. The chitooligosaccharide has a reducing sugar content of 8.49 ± 0.38 mg/mL, a viscosity of 19.08 ± 0.01 cPs, and a molecular weight of 4.51 kDa. \u0000 Keywords: chitooligosaccharides, crab shells, chitosanase enzyme, hydrolysis","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122940730","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 : 2022-06-29DOI: 10.19184/j-agt.v16i01.28021
D. Rahmanto, M. J. Wibowo, Ahmad Fahriannur, Abdul Ghofur
Gunung Pasang plantation has a micro-hydro power plant which is used for electricity needs of the factory and the surrounding residents. The micro-hydro power plant is not equipped with an electronic load controller system. The micro-hydro electric voltage can change at any time if there are some changes in consumer load. Micro-hydro electricity investigation is needed to determine the feasibility of the micro-hydro electricity. The investigation was carried out by recording the micro-hydro electricity data which is produced in Gunung Pasang Plantation. Data recording is done by installing a power logger while the micro-hydro turbine operates. The results of the investigation showed that the electric voltage which is generated by Gunung Pasang micro-hydro was fluctuating from less than 100 volts to more than 245 volts with a voltage value that deviated a lot from the 1995 SPLN rule. The average daily voltage which was generated was around 150.34 to 172.18 volts with a standard deviation of 22.11 to 30.67 volts. Micro-hydro operators tried to regulate the work of micro-hydro turbines at all times so the generated voltage could reach the stability. This unstable electrical condition was actually not feasible and had possibility to cause damage to consumer’s electrical equipment. It was necessary to have an electronic load controller system so the outcome of the micro-hydro voltage could be stable and safe. Keywords: investigation, micro-hydro, voltage
Gunung Pasang种植园有一个微型水力发电厂，用于工厂和周围居民的电力需求。微型水力发电厂没有配备电子负荷控制器系统。如果用电负荷发生变化，微水电电压会随时发生变化。为了确定微水电的可行性，需要进行微水电调查。调查是通过记录在Gunung Pasang种植园产生的微水电数据进行的。当微型水轮机运行时，通过安装功率记录仪完成数据记录。调查结果表明，古农巴桑微型水电站产生的电压从100伏以下波动到245伏以上，电压值与1995年苏丹人民解放军规定有很大偏差。产生的平均日电压约为150.34至172.18伏，标准差为22.11至30.67伏。微水电运营商试图随时调节微水轮机的工作，使发电电压达到稳定。这种不稳定的电气状态实际上是不可行的，并且有可能对消费者的电气设备造成损害。为了保证微水电电压输出的稳定和安全，必须有一个电子负荷控制系统。关键词:调查，微水电，电压
{"title":"INVESTIGASI LISTRIK MIKROHIDRO DI PERKEBUNAN GUNUNG PASANG KECAMATAN PANTI, JEMBER","authors":"D. Rahmanto, M. J. Wibowo, Ahmad Fahriannur, Abdul Ghofur","doi":"10.19184/j-agt.v16i01.28021","DOIUrl":"https://doi.org/10.19184/j-agt.v16i01.28021","url":null,"abstract":"Gunung Pasang plantation has a micro-hydro power plant which is used for electricity needs of the factory and the surrounding residents. The micro-hydro power plant is not equipped with an electronic load controller system. The micro-hydro electric voltage can change at any time if there are some changes in consumer load. Micro-hydro electricity investigation is needed to determine the feasibility of the micro-hydro electricity. The investigation was carried out by recording the micro-hydro electricity data which is produced in Gunung Pasang Plantation. Data recording is done by installing a power logger while the micro-hydro turbine operates. The results of the investigation showed that the electric voltage which is generated by Gunung Pasang micro-hydro was fluctuating from less than 100 volts to more than 245 volts with a voltage value that deviated a lot from the 1995 SPLN rule. The average daily voltage which was generated was around 150.34 to 172.18 volts with a standard deviation of 22.11 to 30.67 volts. Micro-hydro operators tried to regulate the work of micro-hydro turbines at all times so the generated voltage could reach the stability. This unstable electrical condition was actually not feasible and had possibility to cause damage to consumer’s electrical equipment. It was necessary to have an electronic load controller system so the outcome of the micro-hydro voltage could be stable and safe. \u0000Keywords: investigation, micro-hydro, voltage","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124882949","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 : 2022-06-29DOI: 10.19184/j-agt.v16i01.28209
Yuli Wibowo, Cita Bella Palupi
This study aims to analyze the value-added of Arabica coffee beans produced from three coffee processing methods, namely fully washed, honey, and natural. The calculation of value-added uses the Hayami method, while the design of recommendations for increasing value-added uses the ISM method which is integrated with the Pugh method. This research is a case study at the Rumah Kopi Banjarsengon which is one of the coffee processing SMEs in Jember Regency. The results showed that there were differences in the amount of value-added resulting from the use of three different processing methods. The highest value-added was produced in the natural processing of Rp. 10,158/kg (54.40%), followed by fully washed processing of Rp. 9,380/kg (52.58%), and honey processing of Rp. 9,709/kg (52.96%). The results of the value-added analysis can provide guidance for companies to determine production priorities. To increase the value-added in Arabica coffee bean processing, the recommendation of strategies can be done is by controlling production facilities and controlling the quality of the workforce. Keywords: coffee processing methods, green bean coffee, Rumah Kopi Banjarsengon, value-added
本研究旨在分析三种咖啡加工方法，即全水洗、蜂蜜和天然方法生产的阿拉比卡咖啡豆的附加值。增值的计算采用Hayami方法，增值建议的设计采用与Pugh方法相结合的ISM方法。本研究是在Rumah Kopi Banjarsengon的案例研究，它是Jember Regency的咖啡加工中小企业之一。结果表明，使用三种不同的加工方法所产生的增加值存在差异。天然加工的附加值最高，为10,158 Rp /kg(54.40%)，其次是全水洗加工，为9,380 Rp /kg(52.58%)，蜂蜜加工为9,709 Rp /kg(52.96%)。增值分析的结果可以为企业确定生产优先级提供指导。为了增加阿拉比卡咖啡豆加工的附加值，可以通过控制生产设施和控制劳动力质量来建议策略。关键词:咖啡加工方法，绿豆咖啡，鲁玛Kopi Banjarsengon，增值
{"title":"ANALISIS NILAI TAMBAH PENGOLAHAN BIJI KOPI ARABIKA (STUDI KASUS: RUMAH KOPI BANJARSENGON, JEMBER)","authors":"Yuli Wibowo, Cita Bella Palupi","doi":"10.19184/j-agt.v16i01.28209","DOIUrl":"https://doi.org/10.19184/j-agt.v16i01.28209","url":null,"abstract":"This study aims to analyze the value-added of Arabica coffee beans produced from three coffee processing methods, namely fully washed, honey, and natural. The calculation of value-added uses the Hayami method, while the design of recommendations for increasing value-added uses the ISM method which is integrated with the Pugh method. This research is a case study at the Rumah Kopi Banjarsengon which is one of the coffee processing SMEs in Jember Regency. The results showed that there were differences in the amount of value-added resulting from the use of three different processing methods. The highest value-added was produced in the natural processing of Rp. 10,158/kg (54.40%), followed by fully washed processing of Rp. 9,380/kg (52.58%), and honey processing of Rp. 9,709/kg (52.96%). The results of the value-added analysis can provide guidance for companies to determine production priorities. To increase the value-added in Arabica coffee bean processing, the recommendation of strategies can be done is by controlling production facilities and controlling the quality of the workforce. \u0000Keywords: coffee processing methods, green bean coffee, Rumah Kopi Banjarsengon, value-added","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"33 1-2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123597362","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 : 2022-06-29DOI: 10.19184/j-agt.v16i01.27853
S. Pertiwi, Noli Novidahlia, M. Mustofa, A. Aminullah
Flour modifications can be conducted to expand its utilization into processed products. This research aimed to study the effect of physical and biological modification on the physicochemical properties of canistel (Pouteria campechiana) flour. The research method included making canistel flour unmodified (native), physical modification using heat moisture treatment (HMT) method, and biological modification by fermentation. Physical properties analysis included color and morphology of starch granules, while chemical analysis included water content, total sugar content, starch content, amylose content, and amylopectin content. The data were analyzed statistically using One Way ANOVA and continued with the Duncan post hoc test. Statistical analysis showed that modification of canistel flour could decrease brightness and increase a value and decrease b value. Native, HMT-modified, and fermented-modified canistel flour had colors of incarnation, rose pink, and fresh plaster, respectively. In addition, the fermented modified canistel flour tends to have higher total sugar content, although the HMT modified flour tends to decrease compared to the native canistel flour. Modified canistel flour tends to have lower starch, amylose, and amylopectin content than native flour. Morphologically, modifications to canistel flour have no effect on flour morphology. Keywords: fermentation, heat moisture treatment, modified flour, Pouteria campechiana
可以对面粉进行改性，以扩大其在加工产品中的应用。本研究旨在研究物理和生物改性对菜豆粉理化性质的影响。研究方法包括对canstel面粉进行未改性(天然)、热湿法(HMT)物理改性和发酵生物改性。物理性质分析包括淀粉颗粒的颜色和形态，化学性质分析包括含水量、总糖含量、淀粉含量、直链淀粉含量和支链淀粉含量。数据采用单因素方差分析(One Way ANOVA)进行统计分析，并继续采用Duncan事后检验。统计分析表明，canstel面粉的改性可以降低其亮度，增加a值，降低b值。天然、hmt改性和发酵改性的canstel面粉分别具有化身、玫瑰粉和新鲜石膏的颜色。此外，发酵后的改性canstel面粉的总糖含量趋于较高，尽管HMT改性面粉与天然canstel面粉相比有降低的趋势。改性canstel面粉往往具有较低的淀粉，直链淀粉和支链淀粉含量比天然面粉。在形态学上，对canstel面粉的改性对面粉形态没有影响。关键词:发酵;热湿处理;改性面粉
{"title":"KARAKTERISTIK FISIKOKIMIA TEPUNG CAMPOLAY (Pouteria campechiana) TERMODIFIKASI SECARA FISIK DAN BIOLOGI","authors":"S. Pertiwi, Noli Novidahlia, M. Mustofa, A. Aminullah","doi":"10.19184/j-agt.v16i01.27853","DOIUrl":"https://doi.org/10.19184/j-agt.v16i01.27853","url":null,"abstract":"Flour modifications can be conducted to expand its utilization into processed products. This research aimed to study the effect of physical and biological modification on the physicochemical properties of canistel (Pouteria campechiana) flour. The research method included making canistel flour unmodified (native), physical modification using heat moisture treatment (HMT) method, and biological modification by fermentation. Physical properties analysis included color and morphology of starch granules, while chemical analysis included water content, total sugar content, starch content, amylose content, and amylopectin content. The data were analyzed statistically using One Way ANOVA and continued with the Duncan post hoc test. Statistical analysis showed that modification of canistel flour could decrease brightness and increase a value and decrease b value. Native, HMT-modified, and fermented-modified canistel flour had colors of incarnation, rose pink, and fresh plaster, respectively. In addition, the fermented modified canistel flour tends to have higher total sugar content, although the HMT modified flour tends to decrease compared to the native canistel flour. Modified canistel flour tends to have lower starch, amylose, and amylopectin content than native flour. Morphologically, modifications to canistel flour have no effect on flour morphology. \u0000Keywords: fermentation, heat moisture treatment, modified flour, Pouteria campechiana","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"202 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133308345","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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