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All Journal Vegetalika INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Biospecies Berkala Ilmiah Pertanian Pelita Perkebunan Jurnal Agroindustri Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Jurnal Pengabdian Magister Pendidikan IPA PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Ilmiah Agribios International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal of Agriculture and Applied Biology Journal La Lifesci Journal of Agriculture and Applied Biology ( JAAB) Proceedings Series on Physical & Formal Sciences Batara Wisnu : Indonesian Journal of Community Services Journal of Applied Agricultural Science and Technology Journal of Soilscape and Agriculture atech-i
Arum, Ayu Puspita
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Journal : Journal of Applied Agricultural Science and Technology

 1 
The Effect of Cultivation Media on Matriconditioning Technique and the Concentration of Onion Peel Waste PGR on the Viability and Yield Rice (Oryza sativa) Through the Metabolic Activity of the Seed Amany, Alfiyyah Nur; Setiyono, Setiyono; Sholikhah, Ummi; Ratnasari, Tri; Meliala, Susan Barbara Patricia Sembiring; Arum, Ayu Puspita; Savitri, Dyah Ayu
Journal of Applied Agricultural Science and Technology Vol. 9 No. 2 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i2.184

Abstract

A major limiting factor for rice production in the tropics is the decline in seed quality due to storage duration and environmental conditions. Rice seeds are often stored for extended periods, making seed expiration unavoidable. Expired seeds frequently undergo quality deterioration. Therefore, an effective approach is needed to mitigate quality decline and sustain rice production. This study aims to evaluate the effectiveness of different matriconditioning techniques and various concentrations of onion peel waste-derived plant growth regulators (PGRs) in maintaining seed viability and rice yield. The research was conducted using a Completely Randomized Design (CDR) with a two-factor experimental setup and three replicates. The first factor was the matriconditioning medium, consisting of three levels: M1 (soil), M2 (soil + husk charcoal), and M3 (soil + husk ash). The second factor was the concentration of onion peel waste-derived PGR, consisting of four levels: K1 (0% – water), K2 (25% – 250 mL onion peel waste PGR per 1000 mL), K3 (50% – 500 mL onion peel waste PGR per 1000 mL), and K4 (75% – 750 ml onion peel waste PGR per 1000 mL). The results showed that matriconditioning with soil and husk charcoal, along with 25% onion peel waste-derived PGR, enhanced rice seed viability. Additionally, a 75% concentration of onion peel waste PGR significantly influenced the weight of 1000 grains and the total harvested grain weight.
The Effect of Immersion Concentration of Coconut Water and Dosage of NPK Fertilization on Growth and Yield of Peanut (Arachis hypogeae L.) Okti, Reski Dwi; Setiyono, Setiyono; Sholikhah, Ummi; Purnamasari, Ika; Meliala, Susan Barbara Patricia Sembiring; Savitri, Dyah Ayu; Arum, Ayu Puspita
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i2.169

Abstract

One problem of peanut cultivation is the inability of peanut seeds to be stored long-term. Prolonged storage of seed peanuts causes seed deterioration due to seeds losing reserves of food and nutrient that cause the seeds difficult to germinate. As well as other problems, namely Nitrogen, Phosphorus and Potassium fertilization which has not been based on plant needs, fertilizer application tends to be excessive. The purpose of this study is to know the interaction and the main effect of the concentration treatment of coconut water immersion and NPK fertilization doses. This study used a factorial randomized block design with three replications. The first factor was the immersion concentration of coconut water (A) which consisted of 3 levels, namely: 0% coconut water (A1), 15% coconut water (A2), and 30% coconut water (A3) and the second factor was the dose of NPK fertilization (B) consisting of 4 levels, namely: NPK 0 g/plot (B1), NPK 22.5 g/plot (150 kg/ha) (B2), 45 g/plot (300 kg/ha) (B3), and NPK 67.5 g/plot (450 kg/ha) (B4). The results showed that (1) there was a significant interaction only on the number of primary branches with the applied treatment, 15% coconut water immersion concentration and NPK fertilization dose of 22.5 grams/plot (A2B2) (7.7 branches). (2) Concentration immersion in coconut water significantly affected the percentage of pithy pods, the percentage of empty pods, and the weight of 100 seeds, with the best treatment being the concentration of 15% coconut water immersion (A2). (3) Dose of NPK fertilization factor had a significant effect on harvesting age, percentage of empty pods, wet pod weight and productivity with the best treatment of 67.5 gram/plot NPK fertilization (B4).
Chemical and Microbiological Characteristics of Kombucha Beverage Produced from Robusta and Arabica Coffee with Varied Roasting Profiles Savitri, Dyah Ayu; Setiyono, Setiyono; Meliala, Susan Barbara Patricia Sembiring; Arum, Ayu Puspita; Novijanto, Noer; Herliani, Canserlita Puteri
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i3.286

Abstract

Kombucha is a fermented beverage product often produced by adding kombucha culture into sweetened tea, juices, coffee, and herb extracts. Coffee is a refreshing ingredient commonly served as a beverage prepared from roasted coffee beans. Therefore, this study aimed to investigate the chemical and microbiological characteristics of kombucha beverage produced from robusta and arabica coffee through natural methods with light, medium, and dark roasting profiles. Ground-roasted robusta and arabica coffee were dissolved into a sucrose solution, then the kombucha culture was added to these treatments and fermented for 14 days at ambient temperature. Subsequently, each kombucha beverage was analyzed for Total Soluble Solid (TSS), pH, Total Titrated Acid (TTA), Soluble Vitamin C, Caffeine Content, and Total Lactic Acid Bacteria (LAB). The results showed that TSS decreased on the 14th day due to sucrose degradation by microbes. TTA increased at the end of the processing, followed by a lower pH (2.87–3.49), signifying a safe value for human consumption. The soluble Vitamin C increased on the seventh day and decreased on the 14th day, which was related to the oxidation process during fermentation. The monoanion of ascorbic acid became oxidized by oxygen molecules and formed other unstable compounds. The total LAB and caffeine content elevated along with fermentation time due to the caffeine solubility which increased in low pH solution.
Shelf-Life Estimation of Black, Red and Yellow Honey Coffee Using Critical Moisture Content Approach Savitri, Dyah Ayu; Setiyono; Arum, Ayu Puspita; Meliala, Susan Barbara Patricia Sembiring; Nisak, Fauziatun; Danuartha, Sean Zheva
Journal of Applied Agricultural Science and Technology Vol. 10 No. 1 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i1.389

Abstract

Honey process is a newly developed coffee processing technique. Based on the washing intensity, honey coffee categorized into black, red, and yellow honey coffee. Once the green bean coffee obtained, they are roasted then ground. However, the shelfs-life of Arabica honey-processed ground coffee has not yet been estimated. Therefore, this study aimed to predict the shelf life of Arabica honey-processed ground coffee (black, red, and yellow honey) using the critical moisture content approach. The analysis in this study was conducted descriptively so that it can explain the predicted shelf life of honey ground coffee stored in metallized plastic packaging. The results indicated that the critical moisture content for yellow, red, and black honey ground coffee products was 5.55% (db), 7.44% (db), and 8.51% (db), respectively. The moisture sorption isotherm (MSI) curves were described by the linear equations y = 1.0672x - 0.741 for yellow honey, y = 2.3315x - 1.6017 for red honey, and y = 0.55x - 0.308 for black honey. Using the Labuza equation at 80% relative humidity (RH) and 30°C, the estimated shelf life of Arabica ground honey coffee in metallized plastic packaging ranges from 2.51 to 2.67 years.
Co-Authors . Usmadi Ahmad Ilham Tanzil Amam, Amam Amany, Alfiyyah Nur Anggraini, Febri Anggriawan, Rendy Ayuningtyas, Putri Larasati Bulqis, Malika Danuartha, Sean Zheva Dewi, Lara Putri Kartika Dewi, Nilasari Dinata, Ferry Djoko Soejono Dwi Erwin Kusbianto Dyah Ayu Savitri Fanata, Wahyu Indra Duwi Fandri, Ferdi Zul Farisi, Oria Alit Fauziah, Fithriyatul Febridayanti, Fika Firmansyah, Fitrah Ramadhani Gatot Subroto Herliani, Canserlita Puteri Hidayah, Satria Nurul Hidayah Ika Purnamasari Innaya, Lutfika Revi Irwanto Sucipto, Irwanto Izah, Ika Lailatul Kusmanadhi, Bambang Ma'rufi, Isa Maharani, Ariq Dewi Mandala, Marga Maulana, Juraisyki Iqbal Maulidana, Ach. Ariful Meliala, Susan Barbara Patricia Sembiring Munandar, Denna Eriani Nisak, Fauziatun Noer Novijanto Novendra, Dimas Ihza Noviana, Sulfi Nurcharisma, Adinda Nurrahmi, Tyas Putri Yulia nurul latifah Okti, Reski Dwi Patricia Sembiring, Susan Barbara Patricia SM, Susan Barbara Patricia SM., Susan Barbara Patricia, Susan Barbara Pradana, Rieski Ega Ramadani, Prayogo Gilang Ramadhan, Mohamad Aji Rizki Ramadhanti, Choirul Lisa Ratih Apri Utami Ratnasari, Tri Ristiyana, Suci Romdhon, Mochammad Syihab Rony, Zahara Tussoleha Rosania, Shela Rosyadi, Muhammad Ghufron Rosyady, Muhammad Ghufron Sari, Andini Permata Saroh, Cindy Nur May setiyono Setiyono Setiyono Slameto Slameto Soetriono Soetriono Sugeng Winarso Sukron Romadhona Suud, Hasbi Mubarak TRI HANDOYO Tri Wahyu Saputra Ummah, Anisatul Ummi Sholikhah Widiono, Fajar Kurnia Maulid Wildan Muhlison, Wildan Wulanjari, Distiana Zahrosa, Dimas Bastara