Pub Date : 2022-06-29DOI: 10.19184/j-agt.v16i01.26488
Dela Vikantika Ponglabba, Z. L. Sarungallo, B. Santoso
Red fruit (Pandanus conoideus Lamk.) is an endemic plant of Papua containing active components (carotenoids and tocopherols) as antioxidants and potential as a functional food. Until now, red fruit is only used for produce oil, while the information on the flesh of the fruit for raw materials of various food products is still limited, such as the chemical content, active components, and stability. The objectives of this study were to determine the nutritional composition and active components of red fruit puree and evaluate the stability of red fruit puree during storage. The puree of the red fruit was packed in a glass bottle and stored at room temperature (30±2°C) for 60 days to tested their quality stabilities. Parameters of color, aroma, taste, emulsion stability, viscosity, total dissolved solids, and acidity were observed on days 0, 10, 20, 30, 40, and 60 during storage. While total carotenoids were observed on days 0, 20, 40, and 60. The results showed that the nutritional content of red fruit puree in 100 g of dry weight included water content of 55.8%, ash content of 2.22%, fat content of 67.39%, protein content of 7.84%, and carbohydrate content of 22.56 %. Whereas, the active compounds, namely total carotenoids of 2003 ppm, β-carotenoids of 19 ppm, total tocopherol of 502 ppm, and -tocopherol of 371 ppm. During 60 days of storage, the color, aroma, taste, emulsion stability, total dissolved solids, and pH of red fruit puree were relatively stable. However, the viscosity was stable until day 40 and total carotenoids tended to decrease. This puree contains high carotenoids and tocopherols, so it has the potential as a functional food that is good for health. Keywords: carotenoid, emulsion, functional food, tocopherol
{"title":"KOMPOSISI KIMIA DAN STABILITAS PUREE BUAH MERAH (Pandanus conoideus Lamk.) SELAMA PENYIMPANAN","authors":"Dela Vikantika Ponglabba, Z. L. Sarungallo, B. Santoso","doi":"10.19184/j-agt.v16i01.26488","DOIUrl":"https://doi.org/10.19184/j-agt.v16i01.26488","url":null,"abstract":"Red fruit (Pandanus conoideus Lamk.) is an endemic plant of Papua containing active components (carotenoids and tocopherols) as antioxidants and potential as a functional food. Until now, red fruit is only used for produce oil, while the information on the flesh of the fruit for raw materials of various food products is still limited, such as the chemical content, active components, and stability. The objectives of this study were to determine the nutritional composition and active components of red fruit puree and evaluate the stability of red fruit puree during storage. The puree of the red fruit was packed in a glass bottle and stored at room temperature (30±2°C) for 60 days to tested their quality stabilities. Parameters of color, aroma, taste, emulsion stability, viscosity, total dissolved solids, and acidity were observed on days 0, 10, 20, 30, 40, and 60 during storage. While total carotenoids were observed on days 0, 20, 40, and 60. The results showed that the nutritional content of red fruit puree in 100 g of dry weight included water content of 55.8%, ash content of 2.22%, fat content of 67.39%, protein content of 7.84%, and carbohydrate content of 22.56 %. Whereas, the active compounds, namely total carotenoids of 2003 ppm, β-carotenoids of 19 ppm, total tocopherol of 502 ppm, and -tocopherol of 371 ppm. During 60 days of storage, the color, aroma, taste, emulsion stability, total dissolved solids, and pH of red fruit puree were relatively stable. However, the viscosity was stable until day 40 and total carotenoids tended to decrease. This puree contains high carotenoids and tocopherols, so it has the potential as a functional food that is good for health. \u0000Keywords: carotenoid, emulsion, functional food, tocopherol","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"13 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":"128697153","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 way to get superior varieties is by selection, namely through genetic parameters including diversity, heritability and genetic progress. This study aims to obtain information on the inheritance pattern of quantitative characters in several genotypes planted on peatlands. This study used a randomized block design consisting of 20 treatments and 3 replications so that 60 experimental units were obtained. Each experimental unit consisted of 20 plants and 10 plants were taken as samples. The results showed that the characters of red chili plant height, dichotomous height, crown width, fruit length, fruit diameter and weight per fruit can be used as selection criteria because they have wide diversity values, high heritability and high genetic progress which can be used as indicators of success. selection. Then, in cayenne pepper, all characters have a narrow genetic diversity value. Characteristics of flowering age, plant height, dichotomous height, crown width, fruit length, fruit diameter, weight per fruit and fruit weight per plant can be used as selection criteria because they have heritability values. and high genetic progress which can be used as indicators of successful selection.
{"title":"Pendugaan Parameter Genetik Beberapa Genotipe Cabai Toleran pada Lahan Gambut","authors":"Deviona Deviona, Yunandra Yunandra, Dian Diana Ananta Budiati","doi":"10.24014/ja.v12i2.16336","DOIUrl":"https://doi.org/10.24014/ja.v12i2.16336","url":null,"abstract":"The way to get superior varieties is by selection, namely through genetic parameters including diversity, heritability and genetic progress. This study aims to obtain information on the inheritance pattern of quantitative characters in several genotypes planted on peatlands. This study used a randomized block design consisting of 20 treatments and 3 replications so that 60 experimental units were obtained. Each experimental unit consisted of 20 plants and 10 plants were taken as samples. The results showed that the characters of red chili plant height, dichotomous height, crown width, fruit length, fruit diameter and weight per fruit can be used as selection criteria because they have wide diversity values, high heritability and high genetic progress which can be used as indicators of success. selection. Then, in cayenne pepper, all characters have a narrow genetic diversity value. Characteristics of flowering age, plant height, dichotomous height, crown width, fruit length, fruit diameter, weight per fruit and fruit weight per plant can be used as selection criteria because they have heritability values. and high genetic progress which can be used as indicators of successful selection. ","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"27 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113993498","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}
T. Rosmawaty, Sri Mulyani, Yulia Triana Siregar, Weni Purnama Sari
ABSTRACTThe purpose of this study was to determine the effect of both interaction and primary administration of Growtone ZPT and NASA POC on vegetative growth, Vitamin C content and flavonoids in Young Moringa plants. This research was carried out in the Experimental Garden of the Faculty of Agriculture, Riau Islamic University. This research was conducted for 4 months, from June 2019 to September 2019. This study used a Factorial Complete Randomized Design (RAL) consisting of the first 2 (two) factors (Growtone immersion duration) with a concentration of 50 ppm consisting of 4 (four) levels: L1 (20 minutes), L2 (40 minutes), L3 (60 minutes). The Second Factor (Nasa POC concentration), consists of 4 (four) levels: K0 (without treatment), K1 (2 ml / l water), K2 (4 ml / l water) and K3 (6 ml / l water). Data were analyzed statistically and continued with further tests of Honestly Significant Difference (BNJ) at the 5% level. Based on the results of research that has been conducted concluded that: The interaction of soaking time treatment and the concentration of real Nasa POC on the percentage of growth, number of leaf stalks, fresh leaf weight, number of leaflets. The best treatment was the growtone soaking treatment 40 minutes and the concentration of POC Nasa 6 ml/l water (L2K3). The main effect of growtone soaking time was apparent in all observational parameters. The best treatment is soaking for 40 minutes (L2). The main effect of real Nasa POC concentration on all parameters observed. The best treatment is the concentration of POC Nasa 6 ml/l water (K3). Giving growtone treatment with immersion for 40 minutes and POC NASA concentration by administering 4 ml per liter of water (L2K2) gives the best treatment results on the content of vitamin C,and flavonoids Moringa plants.
{"title":"APLIKASI ZAT PENGATUR TUMBUH DAN PUPUK ORGANIK CAIR TERHADAP PERTUMBUHAN VEGETATIF, KANDUNGAN VITAMIN C DAN FLAVONOID PADA TANAMAN KELOR MUDA","authors":"T. Rosmawaty, Sri Mulyani, Yulia Triana Siregar, Weni Purnama Sari","doi":"10.24014/ja.v12i2.9224","DOIUrl":"https://doi.org/10.24014/ja.v12i2.9224","url":null,"abstract":"ABSTRACTThe purpose of this study was to determine the effect of both interaction and primary administration of Growtone ZPT and NASA POC on vegetative growth, Vitamin C content and flavonoids in Young Moringa plants. This research was carried out in the Experimental Garden of the Faculty of Agriculture, Riau Islamic University. This research was conducted for 4 months, from June 2019 to September 2019. This study used a Factorial Complete Randomized Design (RAL) consisting of the first 2 (two) factors (Growtone immersion duration) with a concentration of 50 ppm consisting of 4 (four) levels: L1 (20 minutes), L2 (40 minutes), L3 (60 minutes). The Second Factor (Nasa POC concentration), consists of 4 (four) levels: K0 (without treatment), K1 (2 ml / l water), K2 (4 ml / l water) and K3 (6 ml / l water). Data were analyzed statistically and continued with further tests of Honestly Significant Difference (BNJ) at the 5% level. Based on the results of research that has been conducted concluded that: The interaction of soaking time treatment and the concentration of real Nasa POC on the percentage of growth, number of leaf stalks, fresh leaf weight, number of leaflets. The best treatment was the growtone soaking treatment 40 minutes and the concentration of POC Nasa 6 ml/l water (L2K3). The main effect of growtone soaking time was apparent in all observational parameters. The best treatment is soaking for 40 minutes (L2). The main effect of real Nasa POC concentration on all parameters observed. The best treatment is the concentration of POC Nasa 6 ml/l water (K3). Giving growtone treatment with immersion for 40 minutes and POC NASA concentration by administering 4 ml per liter of water (L2K2) gives the best treatment results on the content of vitamin C,and flavonoids Moringa plants.","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128012661","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}
Qonaiza Gilang Wisang, Anis Sholihah, N. Nurhidayati
Dengan semakin tingginya tingkat kesadaran masyarakat tentang produk pangan sehat, mendorong berkembangnya budidaya tanaman sayuran secara hidroponik kultur substrat khususnya di wilayah perkotaan. Penggunaan pupuk organik pada sistem budidaya hidroponik masih jarang digunakan. Penelitian ini merupakan percobaan pot di rumah plastik yang menggunakan kultur substrat berupa campuran cocopeat, biochar sekam dan pasir dengan sumber nutrisi berasal dari pupuk vermikompos. Tujuan penelitian ini adalah untuk menjelaskan pengaruh metode aplikasi dan dosis vermikompos padat maupun vermikompos cair terhadap pertumbuhan, dan hasil tanaman kailan. Percobaan ini menggunakan Rancangan Acak Kelompok Faktorial dengan kontrol. Faktor I adalah cara aplikasi vermikompos terdiri dari tiga taraf yaitu M1= Vermikompos padat, M2= kombinasi vermikompos padat dan cair, M3 = Vermikompos cair. Faktor II adalah Dosis Vermikompos yang terdiri dari lima taraf yaitu V1= 100 gram, V2= 200 gram, V3= 300 gram, V4= 400 gram, dan V5= 500 gram per pot. Hasil penelitian menunjukkan bahwa aplikasi vermikompos padat pada dosis 300-500 g/pot memberikan rata-rata pertumbuhan tinggi tanaman (10,25 cm), jumlah daun (7,80) dan luas daun tanaman (295,73 cm2) yang nyata (P<0,05) lebih tinggi dibandingkan dengan perlakuan lainnya. Berat segar total biomassa dan berat segar hasil yang bernilai ekonomis tertinggi terdapat pada perlakuan vermikompos padat pada dosis 500 g/pot masing-masing sebesar 62,14 gram dan 58,33 g, tetapi tidak berbeda nyata dengan perlakuan control yaitu sebesar 66,54 gram dan 61,84 gram. Hasil penelitian ini menyarankan bahwa untk mendapatkan hasil kailan yang tinggi, penggunaan vermikompos padat dengan dosis 500 g/pot direkomendasikan pada budidaya tanaman kailan secara hidroganik.
{"title":"PENGARUH METODE DAN DOSIS APLIKASI VERMIKOMPOS PADA BUDIDAYA TANAMAN KAILAN (Brassica oleraceae L.) SECARA HIDROGANIK","authors":"Qonaiza Gilang Wisang, Anis Sholihah, N. Nurhidayati","doi":"10.24014/ja.v12i2.9492","DOIUrl":"https://doi.org/10.24014/ja.v12i2.9492","url":null,"abstract":"Dengan semakin tingginya tingkat kesadaran masyarakat tentang produk pangan sehat, mendorong berkembangnya budidaya tanaman sayuran secara hidroponik kultur substrat khususnya di wilayah perkotaan. Penggunaan pupuk organik pada sistem budidaya hidroponik masih jarang digunakan. Penelitian ini merupakan percobaan pot di rumah plastik yang menggunakan kultur substrat berupa campuran cocopeat, biochar sekam dan pasir dengan sumber nutrisi berasal dari pupuk vermikompos. Tujuan penelitian ini adalah untuk menjelaskan pengaruh metode aplikasi dan dosis vermikompos padat maupun vermikompos cair terhadap pertumbuhan, dan hasil tanaman kailan. Percobaan ini menggunakan Rancangan Acak Kelompok Faktorial dengan kontrol. Faktor I adalah cara aplikasi vermikompos terdiri dari tiga taraf yaitu M1= Vermikompos padat, M2= kombinasi vermikompos padat dan cair, M3 = Vermikompos cair. Faktor II adalah Dosis Vermikompos yang terdiri dari lima taraf yaitu V1= 100 gram, V2= 200 gram, V3= 300 gram, V4= 400 gram, dan V5= 500 gram per pot. Hasil penelitian menunjukkan bahwa aplikasi vermikompos padat pada dosis 300-500 g/pot memberikan rata-rata pertumbuhan tinggi tanaman (10,25 cm), jumlah daun (7,80) dan luas daun tanaman (295,73 cm2) yang nyata (P<0,05) lebih tinggi dibandingkan dengan perlakuan lainnya. Berat segar total biomassa dan berat segar hasil yang bernilai ekonomis tertinggi terdapat pada perlakuan vermikompos padat pada dosis 500 g/pot masing-masing sebesar 62,14 gram dan 58,33 g, tetapi tidak berbeda nyata dengan perlakuan control yaitu sebesar 66,54 gram dan 61,84 gram. Hasil penelitian ini menyarankan bahwa untk mendapatkan hasil kailan yang tinggi, penggunaan vermikompos padat dengan dosis 500 g/pot direkomendasikan pada budidaya tanaman kailan secara hidroganik.","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128584907","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 Rhinoceros beetle (Oryctes rhinoceros) is the main pest of palm oil (Elaeis guineensis Jacq.). Biological control using Metarhizium anisopliae fungus was effective in controlling O. rhinoceros. M. anisopliae fungus can be applied on palm oil empty bunches (POEB) which composted (Metankos). The research result in 2019 that a concentration of 50 g.l-1 M. anisopliae only kill 56% of O. rhinoceros larvae, so an increase in application concentration was tested. This research aimed to obtain the best concentration by increasing the concentration of M. anisopliae in POEB compost mixed with sawdust in controlling O. rhinoceros L. larvae. The research was conducted at The Plant Pest Laboratory Faculty of Agriculture University of Riau, to January until April 2021, using a completely randomized design (CRD), consist five treatment and four replications, concentration of M. anisopliae in compost was 55 g.l-1 water, 65 g.l-1 water, 75 g.l-1 water, 85 g.l-1 water, 95 g.l-1 water. The research showed that an increase in the concentration of M. anisopliae in compost of 75 g.l-1 water could be categorized as biopesticides because it caused an total mortality is 72,50 ± 5,00. The lethal concentrations 50% and 95% of M. ansiopliae in compost is 48 g.l-1 water approach to concentration 55 g.l-1 water and 140 g.l-1 water approach to concentration 95 g.l-1 water.
{"title":"UJI PENINGKATAN KONSENTRASI Metarhizium anisopliae (Metsch.) PADA MEDIA KOMPOS DALAM MENGENDALIKAN LARVA Oryctes rhinoceros L.","authors":"H. Fauzana, Miftahul Fadilla","doi":"10.24014/ja.v12i2.15394","DOIUrl":"https://doi.org/10.24014/ja.v12i2.15394","url":null,"abstract":"The Rhinoceros beetle (Oryctes rhinoceros) is the main pest of palm oil (Elaeis guineensis Jacq.). Biological control using Metarhizium anisopliae fungus was effective in controlling O. rhinoceros. M. anisopliae fungus can be applied on palm oil empty bunches (POEB) which composted (Metankos). The research result in 2019 that a concentration of 50 g.l-1 M. anisopliae only kill 56% of O. rhinoceros larvae, so an increase in application concentration was tested. This research aimed to obtain the best concentration by increasing the concentration of M. anisopliae in POEB compost mixed with sawdust in controlling O. rhinoceros L. larvae. The research was conducted at The Plant Pest Laboratory Faculty of Agriculture University of Riau, to January until April 2021, using a completely randomized design (CRD), consist five treatment and four replications, concentration of M. anisopliae in compost was 55 g.l-1 water, 65 g.l-1 water, 75 g.l-1 water, 85 g.l-1 water, 95 g.l-1 water. The research showed that an increase in the concentration of M. anisopliae in compost of 75 g.l-1 water could be categorized as biopesticides because it caused an total mortality is 72,50 ± 5,00. The lethal concentrations 50% and 95% of M. ansiopliae in compost is 48 g.l-1 water approach to concentration 55 g.l-1 water and 140 g.l-1 water approach to concentration 95 g.l-1 water.","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126056191","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 : 2022-02-01DOI: 10.19184/j-agt.v15i02.27358
G. Angelina, Elisabeth Tyastiningrum, Ester Mastiur Sitorus, Nuril Aini
Mandarin peel contains essential oil with limonene as the dominant compound that can be used as a flavor additive and source of antioxidants in food products. Vegetables jam is an innovation of vegetable processing that requires flavor additive to increase its acceptability and quality. The aim of this study was to determine formulation, sensory, and chemical characteristics of vegetables jam with addition of encapsulated mandarin peel simplicia powder and extract. The factors that used in this study are type of active substance [simplicia powder (A1) and extract (A2)] and proportion of maltodextrin and arabic gum [1:3 (E1), 2:3 (E2), 3:3 (E3), 3:2 (E4) and 3:1 (E5)]. Based on the results of the study, vegetables jam with addition of encapsulated essential oil extract with proportion of maltodextrin and arabic gum 2:3 (A2E2) was the best treatment, where the sensory evaluation consisted of color has a score of 3.67 (orange-green to greenish orange), aroma 3.53 (slightly typical of jam to typical of jam), taste 3.00 (slightly sweet), smearing power of 4.53 (average to very average), total liking of 3.4 (slightly like to like), the water content of 77.32%, the antioxidant activity of 7.75%, beta carotene content of 15017.99 μg/100 g, and total dietary fiber content of 0.62%. Keywords: encapsulation, extract, mandarin peel, simplicia powder, vegetables jam
{"title":"ENKAPSULASI SERBUK SIMPLISIA DAN EKSTRAK KULIT JERUK SERTA APLIKASINYA PADA VEGETABLES JAM","authors":"G. Angelina, Elisabeth Tyastiningrum, Ester Mastiur Sitorus, Nuril Aini","doi":"10.19184/j-agt.v15i02.27358","DOIUrl":"https://doi.org/10.19184/j-agt.v15i02.27358","url":null,"abstract":"Mandarin peel contains essential oil with limonene as the dominant compound that can be used as a flavor additive and source of antioxidants in food products. Vegetables jam is an innovation of vegetable processing that requires flavor additive to increase its acceptability and quality. The aim of this study was to determine formulation, sensory, and chemical characteristics of vegetables jam with addition of encapsulated mandarin peel simplicia powder and extract. The factors that used in this study are type of active substance [simplicia powder (A1) and extract (A2)] and proportion of maltodextrin and arabic gum [1:3 (E1), 2:3 (E2), 3:3 (E3), 3:2 (E4) and 3:1 (E5)]. Based on the results of the study, vegetables jam with addition of encapsulated essential oil extract with proportion of maltodextrin and arabic gum 2:3 (A2E2) was the best treatment, where the sensory evaluation consisted of color has a score of 3.67 (orange-green to greenish orange), aroma 3.53 (slightly typical of jam to typical of jam), taste 3.00 (slightly sweet), smearing power of 4.53 (average to very average), total liking of 3.4 (slightly like to like), the water content of 77.32%, the antioxidant activity of 7.75%, beta carotene content of 15017.99 μg/100 g, and total dietary fiber content of 0.62%. \u0000Keywords: encapsulation, extract, mandarin peel, simplicia powder, vegetables jam","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121354895","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 : 2022-01-31DOI: 10.19184/j-agt.v15i02.30959
B. Marhaenanto
The availability of green feedstock for sheep is difficult to find during a dry season. To resolve this problem, seed seedlings such as sorghum and corn are known as green fodder is needed. In order to maintain seedling productivity, fodder planting is carried out in a chamber to control temperature, humidity, and light regulators. The objective of this study was to design a fodder growth chamber for providing sheep feed. The chamber is 4×3×3 m (l×w×h) which is equipped with a tray rack, evaporative cooler, humidifier, exhaust fan, and LED strip. A controller unit was employed to maintain temperature and humidity. The controller is based on a microcontroller that is programmed using BASCOM AVR. The controller unit was tested to maintain the temperature within the range of 35-45oC and humidity within 55-75%. It resulted a graph that indicated that temperature has fluctuated between desired range as well as humidity. Corn seeds were grown on the tray (700 g per tray) for 10 days and produced 1500 g per tray. Keywords: animal feed, automatic control, fodder microcontroller
在旱季，绵羊的绿色饲料很难找到。为了解决这个问题，需要高粱和玉米等种子幼苗作为绿色饲料。为了保持幼苗生产力，饲料种植是在一个控制温度、湿度和光线调节器的室内进行的。本研究的目的是设计一种提供绵羊饲料的饲料生长室。箱体尺寸为4×3×3 m (l×w×h)，由托盘架、蒸发冷却器、加湿器、排风机、LED灯条等组成。使用控制器单元来保持温度和湿度。该控制器基于一个使用BASCOM AVR编程的微控制器。控制器单元测试温度在35-45℃，湿度在55-75%。它产生了一个图表，表明温度和湿度在期望范围内波动。玉米种子在托盘上(每托盘700 g)生长10天，每托盘产生1500 g。关键词:动物饲料，自动控制，饲料单片机
{"title":"RANCANGAN SISTEM PENGENDALI SUHU DAN KELEMBABAN BERBASIS MIKROKONTROLER PADA RUANG PERTUMBUHAN FODDER (FODDER GROWTH CHAMBER)","authors":"B. Marhaenanto","doi":"10.19184/j-agt.v15i02.30959","DOIUrl":"https://doi.org/10.19184/j-agt.v15i02.30959","url":null,"abstract":"The availability of green feedstock for sheep is difficult to find during a dry season. To resolve this problem, seed seedlings such as sorghum and corn are known as green fodder is needed. In order to maintain seedling productivity, fodder planting is carried out in a chamber to control temperature, humidity, and light regulators. The objective of this study was to design a fodder growth chamber for providing sheep feed. The chamber is 4×3×3 m (l×w×h) which is equipped with a tray rack, evaporative cooler, humidifier, exhaust fan, and LED strip. A controller unit was employed to maintain temperature and humidity. The controller is based on a microcontroller that is programmed using BASCOM AVR. The controller unit was tested to maintain the temperature within the range of 35-45oC and humidity within 55-75%. It resulted a graph that indicated that temperature has fluctuated between desired range as well as humidity. Corn seeds were grown on the tray (700 g per tray) for 10 days and produced 1500 g per tray. \u0000 Keywords: animal feed, automatic control, fodder microcontroller","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115050828","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}
Tempeh is a very popular food because it is delicious and has good nutritional value. Overfermented tempeh is used as a seasoning in dishes such as lodeh and sambal tumpang. Thus, it is necessary to know the length of time tempeh fermentation is safe for consumption. The purpose of this study was to determine the chemical and microbiological quality of over-fermented tempeh and the effect of the packaging used. This study used a 2-factor factorial completely randomized design. The first factor is the storage time of tempeh (1 day, 3 days, 5 days, 7 days, and 9 days), and the second factor is the type of tempeh packaging (plastic, teak leaves, and banana leaves). The results of the water content test showed that the tempeh began to decay in storage for 5 days. Teak leaf packaging has the lowest water content of the others. Tempeh, which has the highest protein content of 0.60 g/L, is tempeh packaged in teak leaves that has been stored for 3 days. Tempeh stored for 9 days has high water content, exceeding the maximum SNI standard (SNI 3144:2015) by about 65%. Soluble protein levels increased and then decreased during the decomposition process. Free fatty acids continued to experience a decrease in storage for 9 days, which indicated that the process of decay had occurred. The highest free fatty acids were found after 3 days of storage in plastic packaging, which reached 6.2 mg NaOH/g, while tempeh packaged with teak on the third day still showed a lower value of 3.83 mg NaOH/g. The total bacteria test showed an increasing trend from the first day to the ninth day of storage. Tempeh was still suitable for consumption up to five days after being stored. After 5 days of storage, tempeh has decreased in quality. Teak leaves have been proven to be able to maintain the quality of tempeh better than plastic packaging or banana leaf packaging. Keywords: banana leaf, FFA (free fatty acid), teak leaf, tempeh
{"title":"PERUBAHAN KIMIA DAN MIKROBIOLOGI TEMPE BUSUK SELAMA FERMENTASI","authors":"Vivi Nuraini, Irvia Resti Puyanda, Widasari Atrilania Sri Kunciati, Laurensia Atha Margareta","doi":"10.19184/j-agt.v15i02.25729","DOIUrl":"https://doi.org/10.19184/j-agt.v15i02.25729","url":null,"abstract":"Tempeh is a very popular food because it is delicious and has good nutritional value. Overfermented tempeh is used as a seasoning in dishes such as lodeh and sambal tumpang. Thus, it is necessary to know the length of time tempeh fermentation is safe for consumption. The purpose of this study was to determine the chemical and microbiological quality of over-fermented tempeh and the effect of the packaging used. This study used a 2-factor factorial completely randomized design. The first factor is the storage time of tempeh (1 day, 3 days, 5 days, 7 days, and 9 days), and the second factor is the type of tempeh packaging (plastic, teak leaves, and banana leaves). The results of the water content test showed that the tempeh began to decay in storage for 5 days. Teak leaf packaging has the lowest water content of the others. Tempeh, which has the highest protein content of 0.60 g/L, is tempeh packaged in teak leaves that has been stored for 3 days. Tempeh stored for 9 days has high water content, exceeding the maximum SNI standard (SNI 3144:2015) by about 65%. Soluble protein levels increased and then decreased during the decomposition process. Free fatty acids continued to experience a decrease in storage for 9 days, which indicated that the process of decay had occurred. The highest free fatty acids were found after 3 days of storage in plastic packaging, which reached 6.2 mg NaOH/g, while tempeh packaged with teak on the third day still showed a lower value of 3.83 mg NaOH/g. The total bacteria test showed an increasing trend from the first day to the ninth day of storage. Tempeh was still suitable for consumption up to five days after being stored. After 5 days of storage, tempeh has decreased in quality. Teak leaves have been proven to be able to maintain the quality of tempeh better than plastic packaging or banana leaf packaging. \u0000Keywords: banana leaf, FFA (free fatty acid), teak leaf, tempeh","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126790378","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 : 2022-01-31DOI: 10.19184/j-agt.v15i02.8761
Yuvita Lira Vesti Arista, Yuli Witono, M. Fauzi
Picung (Pangium edule Reinw) seeds had been used as fresh fish preservatives for a long time, there had not been reported about the boiled salted tuna using picung seeds. The aim of this research was to determine the chemical organoleptic properties and total microbe of boiled salted tuna with the addition of salt and picung seed powder during storage. This research consisted of 2 factors, those were variations of the salt concentration which consisted of G1 (the use of 10% of salt), G2 (the use of 15% of salt), and G3 (the use of 20% of salt) and the variations of picung seeds powder which consisted of P1 by adding 1% of picung seeds powder (150-200 g of the fish weight), P2 by adding 3%, and P3 by adding 5%. It was done three times. The organoleptic, chemical, and total plate count (TPC) of boiled salted tuna observation was done during 0, 3, 6, and 9 days of storage. The organoleptic test of boiled salted tuna by using 20 persons of the untrained panelists (permanent respondents). The organoleptic observation parameters consisted of appearance, aroma, taste, and mucous. The result of boiled salted tuna which used 15% (G15) and 20% (G20) of salt and added 3% (P3) and 5% (P5) of picung seeds powder could be still accepted by the panelist until in day-9. In addition, it was also able to maintain chemical properties up to day-6 of storage including parameters of free fatty acid and TVBN (total volatile basic nitrogen) content. The use of salt and powdered picung seeds with a ratio of 15%:5% (G15P5) and 20%:5% (G20P5) was able to maintain the amount of TPC until the day-6 of storage not to exceed the specified threshold. Keywords: boiled salted tuna, organoleptic, TPC, TVBN
{"title":"KARAKTERISTIK ORGANOLEPTIK, KIMIA, DAN TOTAL MIKROBA PINDANG IKAN TONGKOL TERAWETKAN GARAM DAN SERBUK BIJI PICUNG (Pangium edule Reinw) SELAMA PENYIMPANAN","authors":"Yuvita Lira Vesti Arista, Yuli Witono, M. Fauzi","doi":"10.19184/j-agt.v15i02.8761","DOIUrl":"https://doi.org/10.19184/j-agt.v15i02.8761","url":null,"abstract":"Picung (Pangium edule Reinw) seeds had been used as fresh fish preservatives for a long time, there had not been reported about the boiled salted tuna using picung seeds. The aim of this research was to determine the chemical organoleptic properties and total microbe of boiled salted tuna with the addition of salt and picung seed powder during storage. This research consisted of 2 factors, those were variations of the salt concentration which consisted of G1 (the use of 10% of salt), G2 (the use of 15% of salt), and G3 (the use of 20% of salt) and the variations of picung seeds powder which consisted of P1 by adding 1% of picung seeds powder (150-200 g of the fish weight), P2 by adding 3%, and P3 by adding 5%. It was done three times. The organoleptic, chemical, and total plate count (TPC) of boiled salted tuna observation was done during 0, 3, 6, and 9 days of storage. The organoleptic test of boiled salted tuna by using 20 persons of the untrained panelists (permanent respondents). The organoleptic observation parameters consisted of appearance, aroma, taste, and mucous. The result of boiled salted tuna which used 15% (G15) and 20% (G20) of salt and added 3% (P3) and 5% (P5) of picung seeds powder could be still accepted by the panelist until in day-9. In addition, it was also able to maintain chemical properties up to day-6 of storage including parameters of free fatty acid and TVBN (total volatile basic nitrogen) content. The use of salt and powdered picung seeds with a ratio of 15%:5% (G15P5) and 20%:5% (G20P5) was able to maintain the amount of TPC until the day-6 of storage not to exceed the specified threshold. \u0000Keywords: boiled salted tuna, organoleptic, TPC, TVBN","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128505484","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 : 2022-01-18DOI: 10.19184/j-agt.v15i02.25391
Fitra Dea Wafa, Mohammad Ubaidillah, T. A. Siswoyo
Ciplukan (Physalis angulata L.) is one of the plants from the class of herbal plants that is good to be developed because people are starting to choose herbal treatment. The content of ciplukan fruit is phenolic and flavonoid. Thus, technology for enlargement and increasing fruit content with the giberellin (GA3) hormone is needed. GA3 functions to stimulate the formation, development of fruit and increase the biosynthesis of secondary metabolites. This study aimed to determine the influence of the GA3 hormone on the phenolic content and antioxidant activity in ciplukan fruit. The experimental design used RAL 5 treatments: GA3 concentrations of 0 ppm (P0), 15 ppm (P1), 20 ppm (P2), 25 ppm (P3), and 30 ppm (P4). The parameters studied were the number of fruit, fruit size, fresh weight of fruit, total phenolic, total flavonoid, and antioxidant activity (DPPH method) in ciplukan fruit. The results showed that the concentration of 30 ppm (P4) of GA3 was showed the highest values on the number of fruits (33±3.53 g), fruit length (14.23±0.35 mm), width (12.87±0.39 mm), and fresh fruit weight (38.6±3.97 g) without calyx. The concentration of 30 ppm (P4) also affected the phenolic content (2.52±0.23 mgGAE/g), flavonoids (2.43±0.18 mgQE/g), and IC50 value of antioxidant activity (60.59 g/mL). Keywords: antioxidant activity, ciplukan, flavonoid, giberellin, phenolic
{"title":"RESPON PEMBERIAN GIBERELIN TERHADAP KANDUNGAN FENOLIK DAN AKTIVITAS ANTIOKSIDAN PADA BUAH TANAMAN CIPLUKAN (Physalis angulata L.)","authors":"Fitra Dea Wafa, Mohammad Ubaidillah, T. A. Siswoyo","doi":"10.19184/j-agt.v15i02.25391","DOIUrl":"https://doi.org/10.19184/j-agt.v15i02.25391","url":null,"abstract":"Ciplukan (Physalis angulata L.) is one of the plants from the class of herbal plants that is good to be developed because people are starting to choose herbal treatment. The content of ciplukan fruit is phenolic and flavonoid. Thus, technology for enlargement and increasing fruit content with the giberellin (GA3) hormone is needed. GA3 functions to stimulate the formation, development of fruit and increase the biosynthesis of secondary metabolites. This study aimed to determine the influence of the GA3 hormone on the phenolic content and antioxidant activity in ciplukan fruit. The experimental design used RAL 5 treatments: GA3 concentrations of 0 ppm (P0), 15 ppm (P1), 20 ppm (P2), 25 ppm (P3), and 30 ppm (P4). The parameters studied were the number of fruit, fruit size, fresh weight of fruit, total phenolic, total flavonoid, and antioxidant activity (DPPH method) in ciplukan fruit. The results showed that the concentration of 30 ppm (P4) of GA3 was showed the highest values on the number of fruits (33±3.53 g), fruit length (14.23±0.35 mm), width (12.87±0.39 mm), and fresh fruit weight (38.6±3.97 g) without calyx. The concentration of 30 ppm (P4) also affected the phenolic content (2.52±0.23 mgGAE/g), flavonoids (2.43±0.18 mgQE/g), and IC50 value of antioxidant activity (60.59 g/mL). \u0000Keywords: antioxidant activity, ciplukan, flavonoid, giberellin, phenolic","PeriodicalId":340373,"journal":{"name":"Jurnal Agroteknologi","volume":"47 2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124710037","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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