21 research outputs found
Effects of Benzyladenine, Watering Frequency and Duration of Shading on Growth and Quality of Dracaena Sanderiana and Codiaeum Variegatum
No full textThis study was carried out with the main objective of looking at the effects of
benzyladenine (BA), frequency of watering and duration of shading with various
acclimatization techniques on growth and quality retention of Dracaena sanderiana and
Codiaeum variegatum during subsequent shipping conditions. This study comprised three
experiments. The first experiment was designed to evaluate the effect of BA as foliar
application on Dracaena sanderiana and Codiaeum variegatum. Concentrations of BA
applied were 0 (control), 75, 150, 225 and 300 mgL-1. The second experiment was
designed to evaluated the effect of different concentrations of BA at 0 (control), 75, 150,
225 and 300 mgL-1 and frequency of watering daily, every 4, 7 and 10 days on Dracaena
sanderiana and Codiaeum variegatum. A third experiment was conducted to evaluate the
effect of the selected BA concentrations (control and 225 mgL-1 for Dracaena sanderiana
and 150 mgL-1 for Codiaeum variegatum) and in combination with duration of shading (2, 4 and 6 weeks) subsequent shipping condition.
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For Dracaena sanderiana and Codiaeum variegatum, growth and plant quality in terms of
photosynthesis rate, stomatal conductance, chlorophyll content, plant height and plant
grade were significantly (p<0.05) affected by BA. For Dracaena sanderiana, the
photosynthesis rate (6.74 molm-2s-1) and chlorophyll content were the highest when
sprayed with 300 mgL-1 BA, while (5.40 molm-2s-1) for Codiaeum variegatum at 150 mgL-1
BA. As expected, photosynthesis rate increased with the chlorophyll content. The
photosynthesis rate is more than double with this treatment compared to other treatments.
Stomatal conductance, leaf fresh weight and plant grade were also significantly (p<0.05)
affected with different concentrations of BA. Similar to the photosynthesis and chlorophyll
content of Dracaena sanderiana, plants sprayed with 300 mgL-1 BA gave a better growth
response, and the requirement of Codiaeum variegatum needs lower concentrations (150
mgL-1 BA). In order to obtain a good plant grade in term of leaf freshness, Dracaena
sanderiana and Codiaeum variegatum required BA concentration of 300 mgL-1 (4.50 =
excellent quality) and 150 mgL-1 (4.17 = excellent quality), respectively. A good quality
plant seems to be closely related to photosynthesis rate of the leaf.
Interaction between BA concentration and frequency of watering gave satisfactory results.
This interaction resulted in the highest chlorophyll content at BA 225 mgL-1 and frequency
of watering every 4 days for Dracaena sanderiana. The same interaction also produced
high grade of Dracaena sanderiana and Codiaeum variegatum plant. No significant
interaction between BA concentrations and frequency of watering was observed on
photosynthesis rates, stomatal conductance, specific leaf area, fresh and dry weight
parameters. For Dracaena sanderiana, the optimum photosynthesis rate (5.87 molm-2s-1)
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occurred with BA concentration of 187.50 mgL-1 and photosynthesis rate decreased with
an increased frequency of watering. For Codiaeum variegatum, the optimum
photosynthesis rate was found at 3.81 molm-2s-1 with BA concentration of 183.33 mgL-1
and was not significant with frequency of watering. The highest stomatal conductance
(1.39 mmolm-2s-1) of Dracaena sanderiana was obtained with BA concentration of 225
mgL-1, stomatal conductance parameter independently was found with BA concentration of
225 mgL-1.The frequency of watering every four days gave the best photosynthesis rate
and plant height for Dracaena sanderiana, but no significant response for Codiaeum
variegatum.There was a significant interaction between BA concentration and duration of shading on
chlorophyll content, plant height increment and plant grade of Dracaena sanderiana.
Dracaena sanderiana duration of shaded in the glass house adaptation for six weeks
showed the best quality. It is indicated by the highest plant grade (4.50 = excellent
quality), the lowest leaf drop and moderate plant height increment, while Codiaeum
variegatum occurred with adaptation period for 4 weeks under subsequently simulated
shipping condition
Pemanfataan Buah Nangka Muda Sebagai Bahan Alternatif Pembuatan Dendeng
No full textTelah dilakukan penelitian tentang pembuatan dendeng dengan pemanfaatan buah nangka muda sebagai alternatif pengoalan bahan pangan (diversifikasi pangan) metode Rancangan Acak Lengkap (RAL) dengan dua (2) ulangan. Faktor I adalah Jenis Tepung (J) yaitu: J1= Tepung Terigu, J2= Tepung Beras, J3= Tepung Jagung, J4= Tepung Tapioka. Faktor II adalah jumlah bahan pengisi (P) yang terdiri dari empat taraf, yaitu: P1 =40%, P2 = 50%, P3 = 60%, dan P4 = 70%. Parameter yang diamati meliputi: Kadar Protein, kadar air, Tekstur, organoleptik aroma dan warna. Hasil analisis statistik diperoleh, bahwa jenis tepung memberikan pengaruh berbeda sangat nyata (P0.01) terhadap kadar protein, aroma dan warna dan berbeda tidak nyata (P0.05) terhadap kadar air dan tekstur. Penambahan jumlah bahan pengisi memberikan pengaruh yang berbeda sangat nyata (P0.01) terhadap kadar protein, kadar air, tekstur dan aroma, dan berbeda tidak nyata (P0.05) terhadap warna
PEMBUATAN PATI DARI BIJI DURIAN MELALUI PENAMBAHAN NATRIUM METABISULFIT DAN LAMA PERENDAMAN
No full textThis study aims to find the effect of the sodium metabisulfhite and duration in solution for the quality of durian seed flour. This study uses a Complete Randomized Design (CRD) with factorial of two reflicates. Factor I is the number of sodium metabisulfhite (N) which consists of four standards are : N0 = 0 %, N1 = 0,1 %, N2=0,2% and N3 = 0,3%. Factor II is the duration in solution which consists of four standards are L1 = 20 minute, L2 = 40 minute, L3 = 60 minute, and L4 = 80 minute. The parameters observed include : Yield, water contents, carbohydrates,color and aromatic. The study results of sodium metabisulfhite different effect highly significant to the yield, kadar air, carbohidrates, color, and different effect not significant for aromatic. The of duration in solution different effect highly significant to the yield, water content, carbohydrates, color and different effect is not significant for aromatic. Treatment interaction of sodium metabisulfhite and duration in solution effect is not significant.Keywords : sodium metabisulfit, duration in solution, durian seed flour, carbohidrate
Analisis Produksi Minuman Melalui Fermentasi Bakteri Asam Laktat Berbahan Dasar Ubi Jalar
No full textPenelitian ini bertujuan untuk menganalisis produksi minuman melalui fermentasi bakteri asam laktat berbahan dasar ubi jalar. Ubi jalar, yang kaya akan karbohidrat dan kandungan gizi lainnya, digunakan sebagai bahan baku untuk menghasilkan minuman fermentasi yang bernilai tambah. Proses fermentasi dilakukan menggunakan bakteri asam laktat (Lactobacillus sp. atau Streptococcus thermophilus) dengan suhu inkubasi antara 30-37°C selama 24-48 jam. Penelitian ini mencakup analisis perubahan pH, kelikatan, dan karakteristik sensori (rasa, aroma, kemasaman, dan warna) pada minuman yang difermentasi dan dibandingkan dengan minuman non-fermentasi sebagai kontrol. Hasil penelitian menunjukkan bahwa proses fermentasi menghasilkan penurunan pH yang signifikan, yang mengindikasikan peningkatan kemasaman pada minuman. Selain itu, kelikatan minuman fermentasi juga lebih tinggi dibandingkan dengan minuman non-fermentasi. Uji sensori menunjukkan bahwa minuman fermentasi memiliki rasa yang lebih asam dan aroma yang lebih khas, sesuai dengan karakteristik produk fermentasi. Analisis statistik menggunakan uji t menunjukkan perbedaan yang signifikan dalam pH, kelikatan, dan kualitas sensori antara perlakuan fermentasi dan kontrol. Penelitian ini memberikan bukti bahwa fermentasi bakteri asam laktat pada ubi jalar dapat menghasilkan minuman dengan karakteristik yang unik dan memiliki potensi sebagai produk pangan fungsional. Minuman ini dapat menjadi alternatif produk sehat yang mengandung probiotik, berpotensi diterima oleh pasar sebagai minuman berbasis ubi jalar yang bernilai gizi tingg
THE EFFECT OF NATRIUM BICARBONATE (NaHCO3)AND TEMPERATURE ON THE QUALITY OF DURIAN SEED TORTILLA ( Durio zibethinus Murr)
No full textThis study uses a complete random design (CRD) with a factorial (2) two replications. The first factor is the amount of sodium bicarbonate with a password (N) consisting of 4 levels, namely: N0 = 0%, 0,1% = N1, N2 and N3 = 0,2% = 0,3%. The second factor is the temperature of the drying with a password (S) which consists of 4 levels, namely: S1 = 550C, 600C = S2, S3 = 650C and S4=700C. The parameters observed were: carbohydrate content, water content, organoleptic color, and texture. In this study, the best treatment to make tortillas durian seed is the N3S4 treatment, the amount of 0.3% sodium bikarbnat and drying temperature 700C. Keywords: tortilla, durian seed, sodium bicarbonate, drying temperatur
UTILIZATION OF CABBAGE WASTE (Brassica oleracea) AS A PRESERVATIVE OF PARROT FISH (Oreochromis sp)
No full textThe research on the utilization of cabbage (Brassica oleracea) waste as a preservative tilapia (Oreochromis sp) with RAL factorial method with 2 replications.The first factor is NaCl concentration (K) which consists of 4 levels, namely: K1 = 1%, K2 = 2%, 3% = K3, K4 = 4%. Factor II is storage time (L) which consists of 4 levels, namely: L1 = 2 days, L2 = 4 days, L3 = 6 days, L4 = 8 days. The parameters observed from the data analysis showed that NaCl concentration and storage time significantly affected the protein content, moisture content, organoleptic aroma, texture organoleptic tests, organoleptic color.Keywords: utilization, cabbage waste, preservative, parrot fis
STUDI PEMBUATAN MANISAN KERING KULIT BUAH SEMANGKA (Citrullus Lanatus)
No full textThe objectives of this research was to study the effects of adding sugar concentrations and the drying duration of Water melon Fruit skin candy to quality aspects of products. The study was conducted by using a Completed Randomized Design Factorial two factors and two reflications. The first factors were level sugar concentration as G1=40%; G2=50%,G3=60%, and G4=70%. The second factors were the duration of drying as L1= 10 hours, L2=12 hours, L3= 14 hours, and L4= 16 hours. The results showed that the adding sugar concentrations caused the different effect significantly to Total Soluble Solid (TSS), rendemen, moisture content, texture, and taste. The drying duration caused the different effect significantly to Total Soluble Solid (TSS), rendemen, moisture content, texture, and taste. Interaction effects of factors did not cause the different significantly to the all parameters. The adding sugar concentrations of 40% and drying duration 10 hours obtained the best quality of Water melon fruit skin candy.Keywords: sugar consentration, drying duration, quality of Water melon fruit skin cand
STUDI PENGOLAHAN BIJI BUAH NANGKA DALAM PEMBUATAN MINUMAN INSTAN
No full textThis research objectives was to study the processing Nangka nut to produce Instant drinks. This research used Completed Randomized Design Factorial with two factors effect and two reflications. Thouse effects were level Natrium Metabisulfit concentrations(N0 = 0%;, N1 = 0,1%;N2 = 0,2%; dan N3 = 0,3%), and level of adding concentrations Maltodekstrin (M1= 4%;M2 = 6%; M3= 8%; dan ;M4= 10%) The results of the reasearch showed that Nangka fruit nut submerged in different concentration of Matabisulfit solutions did not cause the different significant effect to carbohydrate and Ash content of product. And other effect to Total Soluble Solid, Rendement, and Orgonoleptic value caushed the different significant effect. The adding Maltodextrin at different concentrations did not cause the different significant effect to carbohydrate of product. Not other The adding Maltodextrin at different concentrations caused the different significant effect to Ash content, Total Soluble Solid (TSS), Rendement, and Organoleptic value of productKey word; Nangka fruit Nut, Metabisulfit Concentration, The adding Maltodextri
FLOUR TREATMENT OF OYSTER MUSHROOM (Pleurotus Ostreatus) AND OLD DRIED NOODLES DRYING ON QUALITY OF WHEAT MOCAF (Modified Cassava Flour)
No full textNoodle is one of the many popular food especially for the Indonesian people. Noodles made from wheat flour which is still imported by Indonesia. It is required to replace wheat flour. Alternative materials that can be used is mocaf. Mocaf has characteristics like wheat flour. The weakness of Mocaf is the absence of gluten and low protein content, therefore it needs to be added by source of protein like white oyster mushrooms.This research aimed to determine the effect of oyster mushroom flour and drying time on the quality of dried noodle from Mocaf. This research used a Rancangan Acak Lengkap (RAL) consisting of two factors, first is the addition of oyster mushrooms flour factor (5%, 10%, 15%, 20%) and second is drying time factor (20,40,60,80 minutes). Based on this research the best treatment of organoleptic properties was addition of oyster mushroom flour 5% and 20 minutes drying time, while in terms of chemistry at the addition of oyster mushrooms flour 20 % and 80 minutes drying time.Keywords : drying time, dried noodle, mocaf, oyster mushrooms flour
BAKSO OF SEEDS LAMTORO (LEUCAENA LEUCOCEPHALA) WITH ADDING EGG WHITE AND OLD BOILING (The addition of egg whites and long boiling on the quality of the seed meatballs lamtoro)
No full textThis study aims to know how do make the addition of egg whites and long boiling on the quality of the seed meatballs lamtoro. This study using completely randomized design ( RAL) with two factors. The first factors is addition of egg whites (P), which consists of 4 levels, namely: (P1=10% , P2 = 15%, P3 = 20%, and P4 = 25%). The second Factors is long boiling (L) which consists of 4 levels, namely : (L1 = 10 minute, L2 = 15 minute, L3 = 20 minute, and L4 = 25 minute). Parameters analyzed were protein content, carbohydrate content, tannins content, and organoleptic values of texture, aroma ,and taste.The research result to addition of egg whites gives highly significant effect to protein content, ,organoleptic texture, aroma, and taste, while no significant effect on carbohydrate content, andtannins content. while the long boiling gives highly significant effect on organoleptic texture content, aroma content, and taste content while no significant effect on protein content,carbohydrate content, and tannins content.The interaction between addition of egg whites and long boiling gives no significant effect on protein content, carbohydrate content, tannins content, and organoleptic values of texture, aroma ,and taste. The best comparison treatment in increasing the number of addition of egg whites is 25% and long boiling that is 10 minute.this is because the process of making meatballs from the seeds of this lamtoro give texture, aroma and taste good.Keywords: egg whites, lamtoro seeds, water, tapioka flour, wheat flour, meatball
