21 research outputs found
Pengaruh Media, Suhu, Dan Lama Blansing Sebelum Pengeringan Terhadap Mutu Lobak Kering
Full text link. Asgar, A. and D. Musaddad. 2008. The Effect of Medium, Temperature, and Blanching Time on the Dried-Radish Quality. The objective of this research was to find out the effect of medium, temperature, and blanching time on the characteristic of dried-radish. Experiment was conducted at Indonesian Vegetables Research Institute from October to November 2004. This research was arranged in a split plot design with 3 replications and followed by Duncant's test. The main plot was blanching medium, consisted of (1) water and (2) steam. While the subplot was temperature and time of blanching, consisted of (1) 65°C and 15 minutes, (2) 65°C and 30 minutes, (3) 75°C and 10 minutes, (4) 75°C and 20 minutes, (5) 85°C and 5 minutes, and (6) 85°C and 10 minutes. The results indicated that there was interaction between medium and the combination of temperature and duration of blanching. Organoleptics test showed that steam blanching at 75°C for 10 minutes gave the most prefered dried radish (3.73), with moisture content of 8.33%, dry matter of 3.75%, rehydration ratio of 281.67%, and vitamin C of 567.25 mg/100 g
Optimalisasi Cara, Suhu, dan Lama Blansing sebelum Pengeringan pada Wortel
Full text linkABSTRAK. Penelitian bertujuan mengetahui cara, suhu, dan lama blansing yang optimum sebelum pengeringan wortel. Penelitian dilakukan dari Oktober sampai dengan November 2004. Metode penelitian yang digunakan adalah metode eksperimen di laboratorium menggunakan rancangan kelompok pola petak terpisah. Petak utama yaitu cara blansing menggunakan air dan uap. Anak petak yaitu kombinasi suhu dan lama blansing yang terdiri dari (1) suhu 65°C selama 15 menit, (2) 65°C selama 30 menit, (3) 75°C selama 10 menit, (4) 75°C selama 20 menit, (5) 85°C selama 5 menit, dan (6) 85°C selama 10 menit. Hasil penelitian menunjukkan bahwa produk wortel kering yang terbaik yaitu hasil blansing menggunakan air dengan suhu 85°C selama 10 menit (1,533 = sangat disukai) dan berbeda nyata dengan perlakuan lainnya. Perlakuan tersebut mempunyai kadar air 7,53%, rendemen 9,27%, rasio rehidrasi 340,83%, vitamin C 68,55 mg/100 g, dan β-karoten 0,197%.ABSTRACT. Asgar, A. and D. Musaddad, 2006. Optimizing of method, temperature, and time of blanching for processing of dried carrot. The purpose of this research was to find out the method, temperature, and time of blanching on the characteristics of dehydrated carrot. The research was conducted from October to November 2004. The research was arranged in a split plot design with 2 x 6 factorial and, 3 replications. Main plot consisted of steam blanching and water blanching. Subplot consisted of temperature and time of blanching (1) 65°C for 15 minutes, (2) 65°C for 30 minutes, (3) 75°C for 10 minutes, (4) 75°C for 20 minutes, (5) 85°C for 5 minutes, and (6) 85°C for 10 minutes. The results of this research showed that dried carrot processed using water blanching at 85°C for 10 minutes was the best, with the properties of dried carrot were 7.53% moisture, 9.27% dry matter, 340.83% rehydration ratio, 68.55 mg/100 g ascorbic acid, and 0.197% β-caroten
Modul keahlian ganda agribisnis tanaman sayuran dan buah semusim kelompok kompetensi D.
Full text linkAgribisnis tanaman sayuran dan buah semusim berisikan materi: Kegiatan pembelajaran (1) agribisnis tanaman sayuran (sayuran daun/sawi dan sayuran buah /cabai); (2). agribisnis tanaman sayuran buah (cabai), (2).agribisnis tanaman buah semusim (semangka), dan (3) agribisnis tanaman buah semusim (melon). Uraian materi semua kegiatan pembelajaran secara umum adalah hampir sama seperti; pengolahan tanah, pembuatan bedengan, pemberian pupuk (dasar & susulan), pemasangan mulsa, pembuatan persemaian, penanaman bibit, pengairan tanaman, pengajirantanaman,pemangkasan,pengendalian gulma,pengendalian organisme pengganggu tanaman (OPT), perlakuan khusus, pemanenan tanaman, penanganan pasca panen, melaksanakan pemasaran hasil tanaman
Optimalisasi Cara, Suhu, dan Lama Blansing sebelum Pengeringan Kubis
Full text linkABSTRAK. Penelitian bertujuan mengetahui media, kombinasi suhu, dan lama blansing yang optimum untuk pembuatan kubis kering. Penelitian dilakukan dari Oktober sampai dengan November 2004. Penelitian menggunakan metode eksperimen di laboratorium menggunakan rancangan acak kelompok pola petak terpisah. Petak utama yaitu media blansing yang terdiri dari (1) media air dan (2) media uap. Anak petak yaitu kombinasi suhu dan lama blansing yang terdiri dari (1) suhu 65°C selama 15 menit, (2) 65°C selama 30 menit, (3) 75°C selama 10 menit, (4) 75°C selama 20 menit, (5) 85°C selama 5 menit, dan (6) 85°C selama 10 menit. Hasil penelitian menunjukkan bahwa interaksi antara media dan kombinasi suhu dan lama blansing berpengaruh terhadap rendemen, rasio rehidrasi, kadar air, dan kandungan vitamin C. Berdasarkan hasil uji organoleptik, kubis kering terbaik adalah hasil perlakuan blansing yang menggunakan media air pada suhu 75°C dengan lama blansing 10 menit. Kubis kering hasil perlakuan ini mempunyai kadar air 7,71%, rendemen 4,32%, rasio rehidrasi 747,24%, dan vitamin C 83,128 mg/100 g.ABSTRACT. Asgar, A. and D. Musaddad, 2006. Optimizing of method, temperature, and time of blanching for processing of dried cabbage. The purpose of this research was to study the effect of method, temperature, and time of blanching on the characteristics of dried cabbage. The research was conducted from October to November 2004. The research was arranged in a split plot design with 2 x 6 factorial, 3 replications and followed by Duncan’s test. Main plot consisted of (1) steam blanching and (2) water blanching. Subplot consisted of temperature and time of blanching (1) 65°C 15 minutes, (2) 65°C 30 minutes, (3) 75°C 10 minutes, (4) 75°C 20 minutes, (5) 85°C 5 minutes, and (6) 85°C 10 minutes. The results showed that interaction between the method, temperature, and time blanching of significantly affect on dry matter, rehydration ratio, moisture, and ascorbic acid content. The organoleptic test of dried cabbage processed with water medium at 75°C for 10 minutes was the best. On this treatment dried cabbage were 7.71% of water content, 4.32% of dry matter, 747.24% of rehydration ratio, and 83.128 mg/100 g of vitamin C
PENGARUH PUPUK ORGANIK CAIR TERHADAP PERTUMBUHAN DAN HASIL TANAMAN KACANG KORO PEDANG (Cannavalia ensoformis)
Full text linkKacang koro pedang merupakan tanaman yang sangat potensial untuk dikembangkan sebagai alternatif pendamping kedelai dalam pembuatan tempe, tahu, kecap dan susu nabati. Pertanian ramah lingkungan dapat dilakukan dengan memanfaatkan sumber daya alami lokal. Penelitian bertujuan mengetahui pengaruh aplikasi pupuk organik cair (POC) berbasis sumber daya lokal terhadap pertumbuhan dan hasil kacang koro pedang. Penelitian dilaksanakan pada bulan Mei sampai September 2020 di kebun IP2TP Berastagi, Kabupaten Karo menggunakan Rancangan Acak Kelompok (RAK) dengan 3 ulangan dan 10 perlakuan yaitu : A. Tanpa POC (Kontrol), B. POC Kotciplus, 10 ml/l air, C. POC Kotciplus, 20 ml/l air, D. POC Kotciplus, 30 ml/l air, E. POC Kipait, 10 ml/l air, F. POC Kipait, 20 ml/l air, G. POC Kipait, 30 ml/l air, H. POC Limbah Pasar, 10 ml/l air, I. POC Limbah Pasar, 20 ml/l air, J. POC Limbah Pasar, 30 ml/l air. Hasil penelitian menunjukkan bahwa aplikasi POC pada tanaman kacang koro pedang memberikan pengaruh nyata terhadap hasil, namun tidak memberikan pengaruh nyata terhadap pertumbuhan, namun.. Secara umum menunjukkan bahwa pada tanaman yang diberikan POC cenderung memberikan hasil lebih tinggi dibandingkan dengan hasil dari tanaman yang tidak diberi POC. Untuk semua jenis POC menunjukkan bahwa semakin tinggi konsentrasinya semakin tinggi hasilnya. 
Laju Perubahan Mutu Kubis Bunga Diolah Minimal pada Berbagai Pengemasan dan Suhu Penyimpanan
No full textPengaruh Ozonisasi dan Kemasan untuk Mereduksi Residu Pestisida dan Mempertahankan Karakteristik Kesegaran Cabai Merah dalam Penyimpanan
No full text<p>Pestisida merupakan suatu substansi bahan kimia dan material lain (mikrob, virus, dan lain-lain) yang tujuan penggunaannya untuk mengontrol atau mengendalikan hama/penyakit yang menyerang tanaman, bagian tanaman, dan produk pertanian, membasmi rumput/gulma, mengatur dan menstimulasi pertumbuhan tanaman/bagian tanaman, namun bukan penyubur. Hampir semua sampel yang diuji positif mengandung residu pestisida walaupun kadarnya di bawah ambang batas yang diizinkan. Penelitian bertujuan (1) mengetahui pengaruh ozonisasi terhadap karakteristik kesegaran cabai merah dan reduksi residu pestisida selama penyimpanan pada suhu kamar dan (2) mengetahui pengaruh suhu dan jenis pengemas terhadap kualitas cabai merah vatietas Tit Segitiga selama penyimpanan. Penelitian dilakukan dari bulan Januari sampai dengan Desember 2013 di Balai Penelitian Tanaman Sayuran, Lembang. Penelitian pendahuluan dilakukan terhadap konsentrasi gas ozon yang terdiri atas (1) 0,0 ppm (kontrol tanpa perendaman), (2) 0,0 ppm (perendaman dalam air tanpa ozon), (3) 0,2 ppm, (4) 0,4 ppm, (5) 0,6 ppm, (6) 0,8 ppm, dan (7) 1 ppm. Penelitian utama dilakukan menggunakan rancangan acak kelompok pola petak terpisah dengan dua ulangan. Sebagai petak utama, yaitu suhu terdiri atas (1) 5°C, (2) 10°C, (3) 15°C, dan (4) suhu kamar. Sebagai anak petak, yaitu pengemas terdiri atas (1) polipropilen (PP 0,03 mm), (2) polietilen (PE 0,03 mm), (3) wrapping plastic, dan (4) kontrol (tanpa pengemas). Hasil pendahuluan menunjukkan bahwa kesegaran dan penampakan cabai merah dengan perlakuan larutan ozon 0,4 ppm merupakan perlakuan terbaik dan disukai panelis. Dengan perlakuan larutan ozon 0,4 ppm, cabai merah mempunyai residu pestisida profenofos 1,1504 ppm (terjadi penurunan 35,9073%), klorfirifos 0,1519 ppm (terjadi penurunan 23,2441%), TPC (jumlah total mikrob) 31,25 x 105 cfu/ml, susut bobot 15,50%, kadar air 85,53%, warna (nilai L*) 30,52. Hasil penelitian utama menunjukkan bahwa perlakuan yang terbaik selama penyimpanan minggu keempat, yaitu suhu penyimpanan 5ºC dengan macam kemasan polietilen (PE) dan wrapping plastic.</p><p>Pesticide is a chemical substance and other materials (microbes, viruses, etc.) which are intended to control pests or diseases that attack plants, plant parts and agricultural products, eradicate the grass/weeds, regulate and stimulate plant growth or parts of the plant, but not the fertilizer. Almost all of the samples that tested positive for pesticide residues even though the levels were below the allowed threshold. Research aims were (1) to determine the effect of ozonation on the characteristics of red chili freshness and reduction of pesticide residues during storage at room temperature and (2) to determine the effect of temperature and packaging on the quality of red chili during storage. The study was conducted from January–December 2013 at The Research Institute of Vegetable. Preliminary research conducted on the concentration of ozone which consists of (1) 0.0 ppm (control without soaking), (2) 0.0 ppm (immersion in water without ozone), (3) 0.2 ppm, (4) 0.4 ppm , (5) 0.6 ppm, (6) 0.8 ppm, and (7) 1 ppm. Primary research conducted using randomized block split plot with repeated patterns as much as two times. Temperature as the main plot which consists of (1) 5° C, (2) 10° C, (3) 15° C, and (4) room temperature. The subplot is packaging which consists of (1) polypropylene (PP 0.03 mm, (2) polyethyelene (PE 0.03 mm), (3) wrapping plastic, and (4) control (without packaging). Preliminary results show that the freshness and appearance of red chili with 0.4 ppm ozone treatment was the best treatment and preferred by panelists. Treatment with a solution of 0.4 ppm ozone, the red chili have pesticide residue of profenofos 1.1504 ppm (decrease as much as 35,9073%), 0.1519 ppm klorfirifos (decrease as much as 23,2441%), TPC (total number of microbes) 31.25 x 105 cfu/ml, 15.50% weight loss, levels of 85.53% water content, color (L* value) 30.52. The main research results showed that the best treatment for 4 weeks of storage is the storage temperature of 5 º C with wide packaging polyethylene (PE) and wrapping plastic.</p></jats:p
Respon Tanaman Brokoli (Brassica oleracea) terhadap Pupuk Organik Cair
No full textPenggunaan pupuk organik sebagai alternatif pengganti pupuk anorganik dapat mengurangi pencemaran lingkungan. Tujuan dari penelitian ini adalah mengetahui pengaruh jenis dan konsentrasi pupuk organik cair (POC) terhadap pertumbuhan dan hasil brokoli (Brassica oleracea). Penelitian dilaksanakan di IP2TP Berastagi pada bulan Mei sampai dengan September 2020. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan 3 kali ulangan dan 10 perlakuan. Perlakuan yang diuji adalah sebagai berikut: A: tanpa POC (Kontrol), B: POC kotciplus 10 ml/L, C: POC kotciplus 20 ml/L D: POC kotciplus 30 ml/L, E: POC kipait 10 ml/L, F: POC kipait 20 ml/L, G: POC kipait 30 ml/L, H: POC limbah buah 10 ml/L, I: POC limbah buah 20 ml/L, J: POC limbah buah 30 ml/L. Hasil penelitian menunjukkan bahwa POC yang terbaik adalah POC kotciplus. POC kotciplus 20 ml/L, dan POC kotciplus 30 ml/L menunjukkan diameter kanopi terlebar yaitu masing-masing (52,35 cm dan 51,71 cm). Pemberian POC kotciplus 30 ml/L mampu meningkatkan hasil brokoli dilihat dari diameter bunga, bobot bunga per tanaman, bobot kuntum dan bobot bunga per plot.Penggunaan pupuk organik sebagai alternatif pengganti pupuk anorganik dapat mengurangi pencemaran lingkungan. Tujuan dari penelitian ini adalah mengetahui pengaruh jenis dan konsentrasi pupuk organik cair (POC) terhadap pertumbuhan dan hasil brokoli (Brassica oleracea). Penelitian dilaksanakan di IP2TP Berastagi pada bulan Mei sampai dengan September 2020. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan 3 kali ulangan dan 10 perlakuan. Perlakuan yang diuji adalah sebagai berikut: A: tanpa POC (Kontrol), B: POC kotciplus 10 ml/L, C: POC kotciplus 20 ml/L D: POC kotciplus 30 ml/L, E: POC kipait 10 ml/L, F: POC kipait 20 ml/L, G: POC kipait 30 ml/L, H: POC limbah buah 10 ml/L, I: POC limbah buah 20 ml/L, J: POC limbah buah 30 ml/L. Hasil penelitian menunjukkan bahwa POC yang terbaik adalah POC kotciplus. POC kotciplus 20 ml/L, dan POC kotciplus 30 ml/L menunjukkan diameter kanopi terlebar yaitu masing-masing (52,35 cm dan 51,71 cm). Pemberian POC kotciplus 30 ml/L mampu meningkatkan hasil brokoli dilihat dari diameter bunga, bobot bunga per tanaman, bobot kuntum dan bobot bunga per plot
Quality of Garlic Bulbs with Irrigation Application according to Plant Needs
No full textThe irrigation technique that has been done by farmers so far has not been optimal in increasing garlic production. This study aims to evaluate the quality of garlic tubers with irrigation applications according to plant needs. The experiment was carried out in Lembang, West Java, in 2020. The method used in this study was a group design of 6 treatments with four replications. Treatment A (daily ET accumulation within two days), B (daily ET accumulation within three days), C (daily ET accumulation within four days), D (daily ET accumulation within five days), E (daily ET accumulation within six days), F (farmers' irrigation practices). The plant data obtained were analyzed using Analysis of Variance (ANOVA) at the 5% level. Data analysis was performed using the PKBT - STAT 1.01 program. The results showed that the tuber diameter in treatment B (daily ET accumulation within three days) was significantly greater than control. Weight, weight loss, and water content were not significantly different between all treatments. The volatile content in all treatments was significantly higher than control
IDENTIFIKASI KAWASAN PENGEMBANGAN JERUK DAN RESPONS PETANI TERHADAP PENUMBUHAN KOPERASI DI KABUPATEN REJANG LEBONG BENGKULU
Full text linkFarmer cooperatives are legal entities whose existence is very important to increase the bargaining position of farmers in the agribusiness system on an agricultural commodity development area. This study aims to identify the citrus development area and analyze farmers' responses to cooperative formation in citrus development area in Rejang Lebong Regency. The study was conducted from February to April 2019 with primary data collection through interviews and surveys and supported by secondary data. Interviews were conducted to identify areas of citrus development. While the data collected in the survey are farmer characteristics (age, formal education, non-formal education, number of family dependents, area of garden ownership) and farmers’ responses to cooperative. The farmers’ response variable is a response to the cooperatives formation, cooperative forms, cooperative membership, service time, and cooperative management, which are measured using a Likert scale. Data analysis was carried out descriptively and inferentially using Spearman Rank correlation. This study concluded that the citrus development area in Rejang Lebong Regecy was in accordance with the Decree of the Rejang Lebong Regent Number 180.60. II Year 2018 which meets the requirements of Minister of Agriculture Regulation 18/2018 is only in Pal 7 Village, Bermani Ulu Raya Subdistrict. The citrus farmer’s response to the cooperative formation is positive. The response was significantly positively related to the area of garden ownership
