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All Journal Agrinus: Jurnal Agro Marin Nusantara JTPG (Jurnal Teknologi Pertanian Gorontalo)
Hesti Yulianti
Institut Teknologi Perkebunan Pelalawan Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Energy Environmental Science

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Intensitas Serangan Hama Kumbang Tanduk Pada Tanaman Kelapa Sawit Menghasilkan Di PT. Inti Indosawit Subur Imelda Musdalifa; Fradilla Swandi; Febrianti Febrianti; Iffadhiya Fathin Adiba; Hesti Yulianti
AGRINUS : Jurnal Agro Marin Nusantara Vol. 2 No. 1 (2025): AGRINUS: JURNAL AGRO MARIN NUSANTARA
Publisher : Yayasan Pengembangan Dan Pemberdayaan Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62180/xk0bdn38

Abstract

Kelapa sawit (Elaeis guineensis Jacq.) merupakan salah satu komoditas perkebunan strategis di Indonesia yang memiliki peranan penting dalam perekonomian nasional. Namun, produktivitasnya sering kali mengalami penurunan akibat serangan Organisme Pengganggu Tanaman (OPT), salah satunya adalah kumbang tanduk (Oryctes rhinoceros). Kumbang tanduk merupakan salah satu hama utama pada kelapa sawit yang menyerang titik tumbuh tanaman, terutama pada tanaman muda bahkan hingga tanaman menghasilkan. Tujuan penelitian ini untuk mengetahui persentase dan intensitas serangan hama kumbang tanduk (Oryctes rhinoceros) pada tanaman kelapa sawit menghasilkan di PT. Inti Indosawit Subur. Penelitian menggunakan metode survey lapangan dan pengambilan sampel dilakukan dengan teknik purposive sampling. Dari penelitian didapatkan persentase serangan hama kumbang tanduk pada tanaman kelapa sawit berkisar antara 33,3% – 66,6% (kategori Berat hingga Sangat Berat) dengan Intensitas serangan 10,8 % - 20,8% (kategori Ringan).
Pengaruh Substitusi Tepung Daun Kelor pada Pembuatan Dimsum sebagai Sumber Gizi Hesti Yulianti; Fachri Ibrahim Nasution; Arief Fazlul Rahman; Reiza Mutia AR; Wimpy Prendika; Iffadhiya Fathin Adiba
JTPG (Jurnal Teknologi Pertanian Gorontalo) Vol 10 No 2 (2025): Jurnal JTPG (November)
Publisher : PROGRAM STUDI MESIN DAN PERALATAN PERTANIAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jtpg.v10i2.1503

Abstract

Moringa plants have high nutritional content, especially in the leaves, so they have benefits for human health. Various innovations in food processing technology utilize moringa not only as a vegetable but can be processed into various forms of processed food, one of which is dimsum. Dimsum based on moringa leaf flour is a new food product where moringa leaves have a role as fortification to fulfill nutrition in food. Based on the description, this study was conducted to determine the effect of moringa leaf flour substitution (5%, 10%, 15%) on the quality and sensory properties of dim sum. This study used a research design model used was an experimental with a completely randomized design (CRD) of one factor, namely the formulation of moringa leaf flour with 3 replications. The treatment in this study was the substitution of moringa leaf flour and tapioca flour with a formulation of 5%:95% (D132), 10%:90% (D231), and 15:85% (D213). The analysis included organoleptic testing with hedonic tests by 20 untrained panelists and proximate testing. The best sensory test results for 5% moringa leaf flour substitution had a significant effect on the sensory evaluation assessment of appearance 3,73 , flavor 3,45 , aroma 3,68 and texture 3,65. The proximate test results for 5% moringa leaf flour substitution obtained a protein value of 12.69%, fat 1.32%, ash content 1.2%, moisture content 66,11% and carbohydrate 18.68%
Co-Authors AR, Reiza Mutia Arief Fazlul Rahman Fachri Ibrahim Nasution Febrianti Febrianti Fradilla Swandi Iffadhiya Fathin Adiba Imelda Musdalifa Prendika, Wimpy