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Pengaruh Inokulasi Mikoriza terhadap Komponen Hasil Padi Sistem Pengairan Aerobik yang Ditumpangsarikan dengan Kacang Hijau
Get PDFThis study was aimed to examine effect of inoculation with Arbuscular Mycorrhizal Fungi (AMF) and intercropping with several mungbean varieties on yield components of red rice grown under aerobic irrigation technique. The experiment was carried out in a pot in the plastic house from June to September 2017. The experiment was designed using Completely Randomized Design with two treatment factors arranged factorially, i.e. AMF inoculation (M0= without, or M1= with AMF inoculation) and mungbean varieties (V) grown together with red rice plant (V1= Kenari, V2= Vima-1, V3= Vima-3, V4= Merak, and V5= No. 129 ). Each treatment combination was made in triplicate. The results indicated that inoculation had a significant effect in increasing filled panicle number, number of filled grains, and dry grain yield per pot, while decreasing percentage number of unfilled grains. For the rice plants incoluated with AMF, intercropping with mungbean of Kenari and Merak varieties produced similar or higher number of filled panicles compared to those without intercropping. In contrast, for the rice plant without inoculation with AMF, intercropping resulted in lower amount of filled panicles than those without intercropping
Analisis Kerentanan Sistem Irigasi Akibat Perubahan Iklim dengan Tolok Ukur Indeks Kelentingan di Empat Daerah Irigasi Wilayah Daerah Aliran Sungai Brantas
Get PDFThe aim of study was to explore the vulnerability of an irrigation system due to climate change by using a resilience index in irrigation areas (D.I.) of Brantas watershed (Molek, Jatikulon, Menturus, and Konto). There were eighty-two water-user farmers’ associations (HIPPA), sixty eight of them were selected as survey targets. The Duckstein and Plate formula was applied to calculate the resilience index of an irrigation area, while the multinomial regression was used to identify the dominant factors of resilience index. This study proved that Molek, Jatikulon, Menturus and Konto irrigation areas (D.I.) were impacted by climate change with different scales of resilience. The resilience index was 100% for Molek Irrigation area, 80% for Jatikulon irrigation area, 50% for Menturus irrigation area, and 33% for Konto irrigation area. Climate change was predicted to cause a decrease of harvested area, in such a way that in the condition of El Niño around 48% in Konto Irrigation Area, 34% in the Menturus Irrigation Area, 28% at the Jatikulon Irrigation Area, and 15% in the Molek Irrigation areas. Nevertheless, in the La-Nina condition, there was no increase of harvested area in the entire irrigation area studied, even, there was a 28% decrease of harvested area in Konto irrigation area, and 6% in Menturus irrigation area. The most powerful threat toward an irrigation system’s sustainability was the environment, followed by physical, social, and economic aspects respectively. The results of this study implicate to the improvement of irrigation management policy, namely to the operational pattern of irrigation system, which uses a resilience index (Ik) as basic measure of irrigation system management out of the K-factor.Climate change which mainly affected by the increase of climate variability from time to time is highly impacted to the vulnerability of irrigation system, in a way that by the increase of water demand can not be fulfilled by water availability (the decrease of capacity). While, basic measure of conducting irrigation system management currently is solely based on comparison value between demand and irrigation water availability (K-factor) without considering the increase of climate variability. Resilience Index (Ik) as one of basic measures in water resource management can be used as a limitation in irrigation system operational management. The results of the study show that Molek, Jatikulon, Menturus and Konto irrigation areas (DI) are impacted by climate change with different scales of resilience. The resilience index of 100% for Molek Irrigation area, 80% for Jatikulon irrigation area, 50% for Menturus irrigation area, and 33% for Konto irrigation area. Climate change is predicted causing the decrease of harvested area, in such a way that in the condition of El Niño around 48% in Konto Irrigation Area, 34% in the Menturus Irrigation Area, 28% at the Jatikulon Irrigation Area, and 15% in the Molek Irrigation areas. Nevertheless, in the La-Nina condition, there was no the increase of harvested area in the entire of irrigation area studied, even, there was a decreased of harvested area of 28% in Konto irrigation area, and 6% in Menturus irrigation area. The most powerful threat toward irrigation system sustainability is the environment, followed by physical, social, and economic aspects respectively. The results of this study implicate to the imprevement of irrigation management policy, namely to the operational pattern of irrigation system, which use resilience index (Ik) as basic measure of irrigation system management out of the K-factor
Sifat Fungsional Pati Ubi Kelapa Kuning (Dioscorea alata) dan Pemanfaatannya sebagai Pengental pada Saus Tomat
Get PDFThe aim of this research was to determine the functional properties of yellow greater yam’s starch (Dioscorea alata) and its ability to acts as thickening agent for tomato sauce. This research was carried out in 2 stages: starch extraction followed by determination of its physical and functional properties and production of tomato sauce using completely randomized design with 5 levels of starch concentration and 4 replications. The levels were 0, 1, 2, 3 and 4% which was calculated from tomato pulps. Functional properties of yellow greater yam’s starch showed the capability as thickening agent but had quite high setback value. The result showed that the concentration of yellow greater yam’s starch significantly affect viscosity and syneresis (p 3), the concentration of 2% yellow greater yam’s starch is proposed to be used as thickening agent in tomato sauce producing tomato sauce without syneresis during a week of storage, viscosity 4.85 Poise, total soluble solid 44.8 obrix, L* 50.75, a* 50.75, b* 51.30 and overal acceptance “rather like” to “like”
Comparison between Hydrodistillation with Steam Explosion and Conventional Hydrodistillation in Kaffir Lime Oil Extraction
Get PDFSteam explosion was proposed as a pretreatment method to accelerate the hydrodistillation (SE-HD) of kaffir lime leaves. This research aimed to compare SE-HD and conventional hydrodistillation (HD) in terms of extraction yield, extraction time, chemical composition, and essential oil quality. The extraction of kaffir lime oil with SE-HD was superior to HD with regard to extraction time (35 min. vs 120 min.) and extraction yield (1.386% vs 1.182%). The chemical composition and the quality of the extracted essential oil from both methods were quite similar, indicating the absence of adverse influence from the application of steam explosion as pretreatment. Therefore, SE-HD was a fast and an energy-saving method for extracting essential oil from kaffir lime leaves
Aktivitas Antimikroba Ekstrak Kulit dan Jantung Pisang Muli (Musa Acuminata) terhadap Bakteri Escherichia coli
Get PDFDaging ayam merupakan salah satu bahan pangan yang memegang peranan penting sebagai sumber protein hewani dalam pemenuhan kebutuhan gizi masyarakat. Penelitian ini bertujuan untuk (1) mengetahui adanya daya hambat ekstrak kulit dan jantung pisang muli sebagai antimikroba alami dalam menurunkan cemaran Escherichia coli, (2) menentukan konsentrasi terbaik ekstrak kulit dan jantung pisang muli sebagai antimikroba alami untuk menurunkan cemaranEscherichia coli, (3) mengetahui pengaruh penggunaan ekstrak kulit dan jantung pisang muli sebagai antimikroba alami dalam penurunan cemaranEscherichia coli pada daging ayam. Hasil penelitian menunjukkan bahwa ekstrak kulit dan jantung pisang muli memiliki daya hambat sebagai antimikroba alami dalam menurunkan cemaran bakteri Escherichia coli. Hasil penelitian menunjukkan ekstrak kulit pisang muli memiliki daya hambat pertumbuhan bakteri E. coli dengan diameter sebesar 6.45 mm dengan aktivitas antibakteri sedang. Penghambatan ekstrak jantung pisang muli menunjukkan mampu menghambat pertumbuhan bakteri E. coli dengan diameter hambat sebesar 5.63 mm dengan kategori aktivitas antimikroba sedang. Konsentrasi terbaik ekstrak kulit dan jantung pisang muli sebagai antimikroba alami untuk menurunkan cemaran Escherichia coli yaitu masing-masing konsentrasi ekstrak 100% pada taraf nyata 5%. Ekstrak kulit dan jantung pisang muli mampu menurunkan cemaran bakteri Escherichia coli pada daging ayam dengan kategori rendah, dengan angka penurunana dari 8log1.8 menjadi 7log3.0 koloni/g (ekstrak kulit pisang) dan 8log1.6 menjadi 7log4,4 (ekstrak jantung pisang). Total penurunan mikrobia oleh ekstrak kulit dan jantung pisang hanya 1log cycle dengan kategori kativitas anti bakterinya adalah rendah
Pengaruh Penambahan Laurat dan Glisin terhadap Nilai Warna dan Kadar Sitrinin Angkak
Get PDFAngkak, commonly used for food colorant and flavor enhancers in oriental cuisine, is the result of fermentation by Monascus purpureus on steamed rice. In addition to producing pigments Monascus purpureus, Angkak also produces mycotoxins, citrinin, which is hepato-nephrotoxic. Biosynthesis of pigment and citrinin is following a polyketide synthase pathway and then subdivides to form pigment or citrinin. Fatty acids and amino acids are known to be the precursors of red pigment formers in their biosynthetic pathways. The purpose of this research was to know the effect of addition of lauric fatty acid and amino acid glycine on steamed rice substrate to the color characteristic and citrinin level by M. purpureus JK9A. The amount of fatty acid and glycine was respectively 0.5% and 1% (w/w). Fermentation was carried out for 14 days and every two days the solids content of fermented products, pH, number of cells, colors, pigments dissolved in water were measured. The level of citrinin was tested at the end of the fermentation period (14th day). There was no significant difference between treatments for the solids content of about 23 ̶ 29% and the number of cells 6.32 ̶ 6.56 logCFU/g. While the pH value, color and water-soluble pigments were significantly different between treatment and control. The ˚hue values of glycine and combination of lauric-glycine were 16.11 and 15.33, respectively, lower than controls (22.76). The highest A500nm/A400nm ratio was in the combination treatment of lauric-glycine and the lowest levels of citrinin also in the treatment of lauric-glycine combination. This study noticed that the addition of lauric or glycine and its combination in rice media for Monascus purpureus JK9A fermentation proved to increase the biosynthesis of red pigment (46.34%) and decrease citrinin level up to 49.97%
Evaluation of Carbon Sequestration and Global Warming Potential of Wheat in Khorasan-Razavi province
Get PDFIn order to determine soil characteristics and above-ground and below-ground carbon sequestration potential of wheat, a systematic random sampling method was employed to select 5 samples from 50 fields situated in Khorasan-Razavi Province, Iran during 2015. The experimental design was a completely randomized design with three replications. The ash method was used to determine the carbon sequestration conversion coefficients in spikes, stems, leaves and roots. Then, greenhouse gases (such as CO2, N2O and CH4) emission were calculated using emission coefficients. The average organic carbon, total nitrogen, available phosphorus, available potassium, soil bulk density, pH and electrical conductivity were found to be 0.98%, 0.02%, 27.07 ppm, 341.32 ppm, 1.37 g.cm-3, 7.81 and 1.42 dS.m-1, respectively. The maximum (52.0%) and minimum (31.99%) conversion coefficients were related to spikes (seeds included) and roots, respectively. In addition, the total carbon sequestration was 8.25 t.ha-1 so that the maximum (4.28 t.ha-1) and minimum (0.35 t.ha-1) values were found in stems and roots, respectively. The total global warming potential (GWP) of wheat was recorded as 2377.86 kg CO2 –equiv. per ton of seed. The first contributing factor was nitrogen fertilizers, accounting for 1331.30 kg CO2 –equiv. per ton of seed
Study of COD Removal Rate on a Sequencing Batch Reactor (SBR) Treating Tapioca Wastewater
No full textIndustrial wastewater treatment using Sequencing Batch Reactor (SBR) can improve effluent quality at lower cost than that obtained by other biological treatment methods. Further optimization is still required to enhance effluent quality until it meets standard quality and to reduce the operating cost of treatment of high strength organic wastewater. The purpose of this research was to determine the effect of pretreatment (pH adjustment and prechlorination) and aeration time on effluent quality and COD removal rate in tapioca wastewater treatment using SBR. Pretreatment was done by (1) adjustment of tapioca wastewater pH to control (4.92), 7, and 8, and (2) tapioca wastewater prechlorination at pH 8 during hour using calcium hypochlorite in variation dosages 0, 2, 4, 6 mg/L Cl2, SBR operation was conducted according to following steps: (1) Filling of pre-treated wastewater into a bioreactor during 1 hour, and (2) aeration of the mixture of tapioca wastewater and activated sludge during 8 hours. Effluent sample was collected at every 2-hours aeration for COD analysis. COD removal rate mathematical formula was got by first deriving the best fit function between aeration time and COD. Optimum aeration time resulting in no COD removal rate. The value of COD effluent and its removal rate in optimum aeration time was used to determine the recommended of operation condition of pretreatment. Research result shows that chosen pH operation condition is pH 8. Prechorination can make effluent quality which meets standard quality and highest COD removal rate. The chosen Cl2 dosage is 6 mg/L
Pembuatan Margarin dan Baking Shortening Berbasis Minyak Sawit Merah dan Aplikasinya dalam Produk Bakery
Get PDFRed palm oil (RPO) is a palm oil product that still retains carotene (pro vitamin A) in high contents. Diversification of RPO in food products should be developed to enhance consumers’ nutrition. This research was conducted to make margarine and baking shortening based on RPO and its application in baking products. The RPO used was neutralized crude palm oil (CPO) (RPO NPO) and from fresh fruit bunches (RPO FFB). Margarine was made into 2 types namely grade A (RPO 100%) and grade B (RPO: refined bleached deodorized palm oil (RBDPO) 50:50) and baking shortening also 2 types namely grade A (RPO: refined bleached deodorized palm stearin (RBDPS): refined bleached deodorized palm kernel oil (RBDPKO) 70:15:15) and grade B (RPO: RBBDPO (50:50): RBDPS : RBDPKO 70:15:15). Bakery products were made into 3 types of sweet bread, donuts and rolls cake. The margarine and baking shortening that obtained have high carotene, the peroxide value fulfills the standard of <10 mgeq/kg but high free fatty acid (FFA) about 0.1-0.3%, that is caused by RPO have high FFA. The sweet breads, donuts and rolls cake using RPO-based margarine and baking shortening have moisture content, fat content, FFA content, peroxide value and volume expansion (except donuts and rolls cake) similar to commercial products, but the carotene content was higher. Preference for color, aroma, texture and flavor of sweet breads, donuts and rolls cake using RPO : RBDPO (50:50) were quite high from RPO 100%, but lower compared to commercial products, relatively. Therefore, mixing of RPO and RBDPO can be an alternative in improving nutrition of bread products
The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles
Get PDFThis study aimed to measure the effect of roasting time on physicochemical properties and volatile compounds of unfermented cocoa liquor roasted with an oil bath method. Physicochemical properties (pH, temperature, and color), flavor, and volatile compounds were analyzed. The results showed that the longer the roasting time the higher the unfermented cocoa liquor’s temperature, °Hue, and ΔE value, but lower pH and L value. There were 126 volatile compounds obtained by various roasting time, identified as pyrazines (12), aldehydes (16), esters (1), alcohols (31), acids (15), hydrocarbons (11), ketones (19), and others (21). At 15, 20, and 25 minutes of roasting time, 69, 74, and 67 volatile compounds, respectively, were identified. Volatile compounds’ profiles were indicated to be strongly influenced by roasting time. The largest area and highest number of compounds, such as pyrazines and aldehydes, were obtained at 20 minutes, which was also the only time the esters were identified. As well as the time showed a very strong flavor described by panelists