Scientific Publication of Agriculture Faculty Unisan Gorontalo / Jurnal Ilmiah Agropolitan Fakultas Pertanian Universitas Ichsan Gorontalo
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Laporan kasus keracunan Chlorophyllum cf. molybdites di Surabaya, Indonesia
No full textWild mushrooms are one of the agricultural commodities used as food by Indonesian. However, the risk of poisoning can occur due to the morphology which often similar between edible and poisonous mushrooms. One family consumed wild mushroom which found around their residential area in Surabaya. The macrofungi grew on the grass near the ‘sengon’ trees around it. A few hours later, all of them experienced vomiting and diarrhea. The entire family rushly evacuated to the nearest hospital and received treatment. The blood tests and computed tomography (ct) scan of the abdomen showed no serious effect in all victims. The mushroom which caused poisoning then documented completely. The identification results using several macroscopic characters confirmed the macrofungi as Chlorophyllum cf. molybdites. This mushroom is known as in the category of V poisonous mushrooms which cause irritation of the digestive tract. This report indicates the need for a better understanding of the wild mushrooms identification for consumption. This is one of the approach to prevent wild mushroom poisoning in Indonesia.Jamur liar merupakan salah satu komoditas pertanian yang dimanfaatkan sebagai bahan pangan oleh masyarakat Indonesia. Namun risiko keracunan bisa terjadi karena morfologi yang seringkali terlihat mirip antara jamur yang dapat dimakan dan yang beracun. Satu keluarga mengkonsumsi jamur liar yang ditemukan di sekitar pemukiman rumahnya di Surabaya. Jamur tersebut tumbuh pada rerumputan dengan beberapa pohon sengon di sekitarnya. Beberapa jam kemudian semuanya mengalami gejala muntah dan diare. Seluruh anggota keluarga tersebut kemudian dievakuasi ke rumah sakit terdekat dan mendapatkan pengobatan. Hasil cek darah dan computed tomography (ct) scan abdomen menunjukkan tidak ada efek yang serius pada semua korban. Jamur yang menyebabkan keracunan didokumentasikan dengan lengkap. Hasil identifikasi dengan menggunakan karakter makroskopik mengkonfirmasi jamur tersebut sebagai Chlorophyllum cf. molybdites. Jamur ini termasuk dalam kategori jamur beracun tipe V yang menyebabkan iritasi saluran pencernaan. Laporan ini mengindikasikan perlunya pemahaman yang baik terkait pengenalan jamur liar untuk dikonsumsi. Hal tersebut merupakan salah satu cara untuk mencegah terjadinya keracunan jamur liar di Indonesia
Aplikasi pupuk organik cair daun lamtoro (Leucaena leucophala (Lam.) de Wit) terhadap pertumbuhan dan produksi tanaman jagung manis (Zea mays saccharata sturt L.)
No full textThe research aims to finding the effect of the application of liquid organic fertilizer using lamtoro leaves and to determine the optimum concentration for the growth and the yields of sweet corn plants. The research was conducted in February to April 2021 at Bulango Raya Village, Subdistrict of Tomilito, North Gorontalo Regency. The research used Randomized Block Desigen and there were four treatments of contentration with three replication i.e L0: without treatment (0%); L1: 10% level of contentration; L2: 20% level of concentration, and L3: 30% level of concentration. The variables of observation in the research are height of the plants, number of leaves, diameter of stem, length of corncob, weight of corncob, and the diameter of corncob. The result showed that application of liquid organic fertilizer with 30% level of concentration produced the highest fresh weight and production of corncob.Penelitian ini bertujuan untuk mengetahui pengaruh aplikasi pupuk organic cair daun lamtoro dan menentukan dosis yang optimal untuk pertumbuhan dan hasil tanaman jagung manis. Penelitian ini telah dilakukan pada Februari hingga bulan April 2021 di kebun Desa Bulango Raya, Kecamatan Tomilito, Kabupaten Gorontalo. Penelitian ini dilakukan dengan menggunakan rancangan acak kelompok (RAK) dan terdapat empat perlakuan konsentrasi POC yang diulang sebanyak tiga kali yaitu L0: Tanpa Perlakuan (0%); L1: Konsentrasi 10% POC; L2: Konsentrasi 20% POC dan L3: Konsentrasi 30% POC. Variabel pengamatan dalam penelitian ini meliputi tinggi tanaman, jumlah daun, diameter batang, panjang tongkol, bobot tongkol, dan diameter tongkol. Hasil penelitian menunjukan bahwa perlakuan pupuk organic cair daun lamtoro dengan konsentrasi 30% (L3) menghasilkan panjang, diameter dan bobot tongkol tertinggi
Formulasi permen jelly sari buah jeruk siam
No full textThis research focused on processing siam oranges grade C or below (shongpi) into jelly candy in order to increase the selling value of Siamese oranges, both grade C and “shongpi”. The study used a completely randomized design (CRD) with 3 treatments, namely variations in the concentration of jelly powder were 2 grams, 6 grams, and 10 grams. All treatments were 3 (three) repetitions. The parameters observed in this study were vitamin C levels, sucrose levels, and microbial contamination. The levels of vitamin C for jelly candy with 10 grams, 6 grams, and 2 grams of jelly powder were 0.16%, 0.18%, and 0.19%, respectively. The sucrose content of orange jelly candy with 10 gram, 6 gram, and 2 gram jelly powder treatment were 47%, 44.9%, and 49.1%, respectively. The biological characteristic of the orange jelly candy was the most likely number for Escherichia coli bacterial contamination, which is < 3. This number indicates that the jelly candy produced in this study was not contaminated by E. coli.Penelitian ini fokus pada pengolahan jeruk siam grade C atau di bawahnya (shongpi) menjadi permen jelly agar meningkatkan nilai jual buah jeruk siam baik grade C maupun “shongpi”. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan yaitu variasi konsentrasi serbuk jelly 2 gram, 6 gram, dan 10 gram, tiga kali pengulangan. Parameter yang diamati pada penelitian ini adalah kadar vitamin C, kadar sukrosa, dan cemaran mikrobia. Kadar vitamin C untuk permen jelly dengan perlakuan serbuk jelly 10 gram, 6 gram, dan 2 gram berturut-turutadalah 0,16%, 0,18%, dan 0,19%. Kadar sukrosapermen jelly jeruk dengan perlakuan serbuk jelly 10 gram, 6 gram, dan 2 gram berturut-turut adalah 47%, 44,9%, dan 49,1%. Karakteristik biologi pada permen jelly jeruk adalah angka paling mungkin untuk cemaran bakteri Escherechia coli yaitu < 3. Angka ini menunjukkan bahwa permen jelly yang dihasilkan pada penelitian ini tidak tercemar oleh E. coli
Respon pertumbuhan sorgum manis (Sorghum bicolor L.) terhadap pemberian air yang berbeda
No full textThe purpose of this study was to determine the growth response of some sorghum sweet varieties to drought stress. The study consisted of two experiments, in the laboratory and in the greenhouse. The laboratory experiment conducted with Completely Randomized Design in factorial consisted of two factors with three replications. While the greenhouse experiment conducted by the Completely Randomized Block Design in factorial consisted of two factors with three replications. Data were analyzed using the analysis of variance at 5% level, followed by Duncan’s test at 5% level. The results showed that in laboratory studies, various concentrations of polyethylene glycol (PEG-6000) treatment did not give the effect on all variables observed. While in the greenhouse research decrease the amount of water reduced plant height, number of leaves, dry weight of straw, seed weight per panicle, and delayed the time of flower initiation. Each variety has different growth responses in the various water supply. Based on the variable of plant height, varieties of Sweet and Kawali showed a better response than Numbu variety. It also has a correlation between root length and root sprot in sweet varieties.Tujuan penelitian ini adalah untuk mengetahui tanggap pertumbuhan beberapa varietas Sorgum manis terhadap cekaman kekeringan. Penelitian meliputi dua tahap, yaitu di laboratorium dan di rumah kaca. Percobaan di laboratorium menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor dan tiga ulangan. Sedangkan percobaan di rumah kaca menggunakan Rancangan Acak Kelompok Lengkap Faktorial juga dengan dua faktor dan tiga ulangan. Hasil penelitian dianalisis dengan sidik ragam pada taraf 5%, dilanjutkan dengan uji Duncan taraf 5%. Pada penelitian di laboratorium, semua variabel pengamatan tidak terpengaruh oleh perlakuan polyethylene glycol (PEG-6000). Sedangkan pada penelitian di lapangan, cekaman air dapat menunda saat kemunculan bunga, menghambat penambahan tinggi tanaman, jumlah daun, berat brangkasan kering, dan berat biji per malai. Masing-masing varietas memberikan tanggap pertumbuhan yang berbeda terhadap cekaman kekeringan. Varietas Sweet dan Kawali menghasilkan tinggi tanaman yang lebih tinggi daripada varietas Numbu, serta adanya korelasi antara panjang akar kecambah dan panjang akar varietas Sweet
Pengaruh penambahan variasi tepung sayuran pada karakteristik keripik tortila
No full textTortilla chips are a type of snack made from corn which is high in calories and is popular among many people. However, these tortilla chips are lacking in the aspect of food fiber so that the addition of other ingredients is expected to improve the quality of the tortilla products. Ingredients tortillas are using corn any variety of vegetables. Variations of vegetable used are red spinach and beetroot which are expected to improve the quality of the tortilla chips produced. This study used a completely randomized design (CRD) method. The result showed that the corn flour tortilla product with variations of vegetables red spinach and beetroot flour had Aw values of 0,35-0,40, water content 1,89-6,89%, ash content 4,15-12,44%, protein content 9,67-39,32%, fat content 4,25-9,00%, carbohydrate content 38,91-79,29 and food fiber content 5,01-19,14%.Keripik tortila merupakan salah satu jenis camilan yang terbuat dari jagung yang tinggi kalori dan disukai oleh banyak orang. Namun, keripik tortila ini kurang dalam aspek serat pangan sehingga adanya tambahan bahan lain diharapkan dapat meningkatkan kualitas produk tortila yang dihasilkan. Pembuatan tortila ini menggunakan bahan jagung dan variasi sayuran. Variasi sayuran yang digunakan adalah bayam merah dan buah bit yang diharapkan dapat meningkatkan kualitas keripik tortila yang dihasilkan. Penelitian ini menggunakan metode rancangan acak lengkap (RAL). Hasil penelitian yang diperoleh yaitu produk tortila tepung jagung dengan variasi sayuran tepung bayam merah dan buah bit memounyai nilai Aw 0,35–0,40, kadar air 1,89–6,98%, kadar abu 4,15–12,44%, kadar protein 9,67–39,32%, kadar lemak 4,25–9,00%, kadar karbohidrat 38,91–79,29% dan kadar serat pangan 5,01–19,14%
Potensi pewarna dari bit merah (Beta vulgaris L.) sebagai antioksidan
No full textIn this 21st century, natural dyes are starting to be reckoned with in developed countries. This is because synthetic dyes that are usually used are starting to be abandoned, in the long term they will accumulate residues in the body so that it has negative effects on health. This natural dye has two functions, namely as a dye and a source of bioactive components. One source of this natural dye is betalain from beetroot which also has antioxidant activity. This study aims to compare the color and antioxidant activity the beetroot from several solvents used. The research method used is descriptive. The solvent used in this study was ethanol with the addition of citric acid (2%), ascorbic acid (0.05M), and tartaric acid (3%). The brightness level of the beetroot extract from various solvents was low because the L* value measured using the Chromameter ranged from 5.70 to 6.01. The color of the red beetroot extract tends to be red and there is a yellowish color marked with positive a* and b* values, namely 4.36–9.02 and 0.20–2.33. The highest antioxidant activity was beetroot extract using ethanol + 2% citric acid which was able to inhibit free radicals by 96.65% at a concentration of 2000 ppm.Pada abad ke-21 ini, pewarna alami mulai menjadi hal yang diperhitungkan di negara-negara maju. Hal ini disebabkan pewarna sintetik yang biasanya digunakan mulai ditinggalkan, dalam jangka waktu yang panjang akan mengakumulasi residu dalam tubuh sehingga memberikan efek negatif bagi kesehatan. Pewarna alami ini mempunyai dua fungsi yaitu sebagai pewarna dan sumber komponen bioaktif. Salah satu sumber pewarna alami ini adalah betalain dari umbi bit merah yang juga memiliki aktivitas antioksidan. Penelitian ini bertujuan untuk membandingkan warna dan aktivitas antioksidan umbi bit merah dari beberapa pelarut yang digunakan. Metode penelitian yang digunakan adalah deskriptif. Pelarut yang digunakan dalam penelitian ini adalah pelarut etanol dengan tambahan asam sitrat (2%), asam askorbat (0,05 M) dan asam tartrat (3%). Tingkat kecerahan dari ekstrak umbi bit merah dari berbagai pelarut rendah karena nilai L* yang diukur menggunakan Chromameter berkisar antara 5,70–6,01. Warna ekstrak umbi bit merah ini cenderung merah dan ada warna kekuningan ditandai dengan nilai a* positif dan b* positif yaitu 4,36–9,02 dan 0,20–2,33. Aktivitas antioksidan yang paling tinggi adalah ekstrak umbi bit merah menggunakan etanol + asam sitrat 2% yang mampu menghambat radikal bebas sebesar 96,65% pada konsentrasi 2000 ppm
Addition of blue pea flower (Clitoria ternatea L.) extract increase antioxidant activity in yogurt from various types of milk
No full textBlue pea flower (Clitoria ternatea L.) is known as the source of anthocyanin and has potential as a natural blue dye. The present study aimed to determine the effect of additional blue pea flower (BPFE) to yogurt from various types of milk. The study used dried blue pea flowers, extracted with water in 3:1 (g.L-1) ratio, at the extraction condition of 60 ˚C and 45 minutes. The fermentation was processed by adding BPFE to (A) liquid skim milk, (B) ultra-high temperature (UHT) milk, (C) pasteurized milk, (D) UHT milk with skim powder, and (E) pasteurized milk with skim powder. Then, the yogurt starter was added to all milk samples, evenly mixed and incubated for 24 hours at 37 ˚C. The fermentation of all five different milk to make plain yogurt also processed with same method without addition of BPFE. The antioxidant activity and color intensity of yogurt are evaluated to investigate the effect of BPFE in yogurt. The result showed that the plain yogurt without the addition of BPFE has antioxidant activity and increases with the addition of BPFE. Skim milk BPFE yogurt has the highest antioxidant activity (437.04 ppm) with the values of L*, a*, b* was 37.35; 2.02; -1.32, respectively. Antioxidant activity of the other BPFE yogurt, which was added with skim milk, also increased. The BPFE yogurt made from skim milk or added skim milk had higher antioxidant activity than the other types of milk.Blue pea flower (Clitoria ternatea L.) is known as the source of anthocyanin and has potential as a natural blue dye. The present study aimed to determine the effect of additional blue pea flower (BPFE) to yogurt from various types of milk. The study used dried blue pea flowers, extracted with water in 3:1 (g.L-1) ratio, at the extraction condition of 60 ˚C and 45 minutes. The fermentation was processed by adding BPFE to (A) liquid skim milk, (B) ultra-high temperature (UHT) milk, (C) pasteurized milk, (D) UHT milk with skim powder, and (E) pasteurized milk with skim powder. Then, the yogurt starter was added to all milk samples, evenly mixed and incubated for 24 hours at 37 ˚C. The fermentation of all five different milk to make plain yogurt also processed with same method without addition of BPFE. The antioxidant activity and color intensity of yogurt are evaluated to investigate the effect of BPFE in yogurt. The result showed that the plain yogurt without the addition of BPFE has antioxidant activity and increases with the addition of BPFE. Skim milk BPFE yogurt has the highest antioxidant activity (437.04 ppm) with the values of L*, a*, b* was 37.35; 2.02; -1.32, respectively. Antioxidant activity of the other BPFE yogurt, which was added with skim milk, also increased. The BPFE yogurt made from skim milk or added skim milk had higher antioxidant activity than the other types of milk
Studi pembuatan kerupuk ikan oci (Rastrelliger sp)
No full textThis study aims to determine the effect of using tapioca flour in the manufacture of fish crackers and determine the moisture content, ash content, texture of the analyzer, protein content and organoleptic test of oci fish crackers. The method used in this study was a simple completely randomized design (CRD) method with three replications with fish formulation of 175 g oci + 75 g tapioca flour, 125 g of oci fish + 125 g of tapioca flour with 125 g of oci fish + 125 g of tapioca flour and fish oci. 75 g + 175 g of tapioca flour, namely with 75 g oci fish formulation + 175 g tapioca flour. The results of the analysis of variance showed that the addition of tapioca flour had a significant effect on water, ash, protein, and garnish content. The organoleptic test results showed that the three treatments for aroma parameters were very favorable, grayish white color, slightly crunchy texture, and slightly preferred taste.Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung tapioka dalam pembuatan kerupuk ikan oci dan mengetahui kadar air, kadar abu, tekstur analyzer, kadar protein serta uji organoleptik kerupuk ikan oci. Metode yang digunakan pada penelitian adalah metode rancngan acak lengkap (RAL) sederhana dengan tiga kali ulangan dengan formulasi ikan oci 175 g + 75 g tepung tapioka, ikan oci 125 g + tepung tapioka 125 g dengan formulasi ikan oci 125 g+125 g tepung tapioka, dan ikan oci 75 g + tepung tapioka 175 g yaitu dengan formulasi ikan oci 75 g + 175 g tepung tapioka. Hasil analsis sidik ragam menunjukkan bahwa penambahan tepung tapioka berpengaruh nyata terhadap kadar air, abu, protein dan tekstur. Hasil uji organoleptik menunjukkan bahwa ketiga perlakuan untuk parameter aroma sangat disukai, warna putih keabu-abuan, tekstur agak renyah dan rasa agak disukai
Tingkat penerapan teknologi produksi kakao di Desa Bakka Kecamatan Sabbang Kabupaten Luwu Utara
No full textThis study aims to determine the level of motivation of farmers in applying cocoa production technology and the level of application of cocoa production technology in Bakka Village, Sabbang District, North Luwu Regency. Determination of the location was done intentionally (purposive sampling) and the time of the study was carried out for two months. The sample in this study were 46 farmers. The types of data collected are primary data and secondary data, while the data collection methods are through observation, interviews, and documentation. The data analysis method used is descriptive analysis using a Likert scale. Based on the results of the study, it shows that the level of motivation of farmers in applying cocoa production technology is categorized as very high with an average score of 3.42, while the level of application of cocoa production technology by farmers is categorized as high with an average score of 2.79 but the application of cocoa production technology must be more intensive.Penelitian ini bertujuan untuk mengetahui tingkat motivasi petani dalam menerapkan teknologi produksi kakao dan tingkat penerapan teknologi produksi kakao di Desa Bakka, Kecamatan Sabbang, Kabupaten Luwu Utara. Penentuan lokasi dilakukan secara sengaja (purposive sampling) dan waktu penelitian dilakukan selama dua bulan. Sampel dalam penelitian ini sebanyak 46 orang petani. Jenis data yang dikumpulkan adalah data primer dan data sekunder, sedangkan metode pengumpulan data adalah melalui observasi, wawancara, dan dokumentasi. Metode analisis data yang digunakan adalah analisis deskriptif dengan menggunakan skala Likert. Berdasarkan hasil penelitian menunjukkan bahwa tingkat motivasi petani dalam menerapkan teknologi produksi kakao dikategorikan sangat tinggi dengan skor rata-rata 3,42, sedangkan tingkat penerapan teknologi produksi kakao yang dilakukan petani dikategorikan tinggi dengan skor rata-rata 2,79 tetapi penerapan teknologi produksi kakao harus lebih intensif
Pengaruh Paecilomyces sp. pada berbagai bahan organik terhadap ketahanan dan produksi padi gogo
No full textPaecilomyces sp. is an endophytic fungus that interacts positively with plants and potentially to protect plants from pathogens. This study aims were to evaluate the role of the fungus Paecilomyces sp. and the use of organic matter on the resistance and generative phase of upland rice in the field. This study used a Randomized Block Design in a factorial pattern with 2 factors: the first factor is the use of organic matter consisting of: cow manure (B1), compost fertilizer (B2) and the second factor is the application of endophytic fungi consisting of: without application of Paecilomyces sp. and without fungicide (T0), application of fungicide (T1), application of Paecilomyces sp. in the form of powder (T2) and the application of Paecilomyces sp. in the form of suspension (T3). Data observations were analyzed used variance analysis and continued with the Duncan Multiple Range Test (DMRT). The result showed that a combination of cow manure and application of Paecilomyces sp. in powder form (B1T2) provides the best response to increasing the resistance of upland rice, the number of grains, panicle length, and upland rice production.Cendawan Paecilomyces sp. merupakan salah cendawan endofit yang berinteraksi positif dengan tanaman dan berpotensi melindungi tanaman dari patogen. Penelitian ini bertujuan mengkaji peran cendawan Paecilomyces sp dan penggunaan bahan organik terhadap ketahanan dan fase generatif padi gogo di lapangan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dalam pola faktorial dengan 2 faktor yaitu faktor pertama adalah penggunaan bahan organik terdiri dari: Pupuk organik kotoran sapi (B1), pupuk kompos (B2)dan faktor kedua adalah aplikasi cendawan endofit yang terdiri dari: tanpa aplikasi Paecilomyces sp dan tanpa fungisida (T0), aplikasi fungisida ( T1), aplikasi Paecilomyces sp. dalam bentuk powder (T2) dan aplikasi Paecilomyces sp. dalam bentuk suspensi (T3). Data hasil pengamatan dianalisis sidik ragam dan dilanjutkan dengan uji jarak berganda duncan (UJBD). Kombinasi pupuk organik kotoran sapi dan aplikasi Paecilomyces sp. dalam bentuk powder (B1T2) memberikan respon terbaik terhadap ketahanan, jumlah bulir, panjang malai dan produksi padi gogo