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All Journal Folium : Jurnal Ilmu Pertanian Fruitset Sains : Jurnal Pertanian Agroteknologi
Gae Lada, Yulius
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Agriculture, Biological Sciences & Forestry

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STUDI PEMANFAATAN LIMBAH AIR CUCIAN BERAS TERHADAP PERTUMBUHAN DAN PRODUKSI TANAMAN CABE MERAH (Capsicum annuum L.) Gae Lada, Yulius; Kotouki, Nikson
Folium : Jurnal Ilmu Pertanian Vol. 8 No. 2 (2024): Folium : Jurnal Ilmu Pertanian
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/folium.v8i2.22306

Abstract

Rice washing water waste is a natural growth regulator that contains the hormones auxin, gibberellins and cytokinins, is easy to obtain and has a function in encouraging plant growth and development. This research aims to determine the effect of rice washing water waste on the growth and production of red chili plants (Capsicum annuum L.). The research method used in this study was an experimental method using a completely randomized design (CRD) with 6 treatments which were repeated 5 times, so that 30 (thirty) experimental units were obtained with concentrations: control 0 ml/l (A0), 50 ml/ 1 liter of water (A1), 70 ml/1 liter of water (A2), 90 ml/1 liter of water (A3), 110 ml/1 liter of water (A4) and 130 ml/1 liter of water (A5). The parameters observed were plant height (cm); number of leaves (strands); leaf width (cm); leaf length (cm) and number of fruits. From the research results, it was found that the provision of rice washing water on the growth and yield of red chili plants (Capsicum annum L.) generally had a significantly different effect on the growth and yield of red chili plants. On leaf length parameters, the provision of rice washing water did not have a significantly different effect. The best treatment was obtained at a concentration of 130 ml/liter which provided optimal results for each parameter.
PERBANDINGAN SIFAT KIMIA DAN SENSORIS HASIL PENYANGRAIAN KOPI (Coffea sp) DARI PENGGUNAAN 3 BAHAN ALAT SANGRAI YANG BERBEDA Gae Lada, Yulius; Taime, Janet L.; Condro, Novita; Mangaluk, Efraim
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 12 No. 6 (2025): February: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/fruitset.v12i6.6134

Abstract

This research aims to compare the chemical and sensory properties of coffee roasting results from the use of three different roasting materials. This research was carried out at the Biological Laboratory of Ottow Geissler University Papua and the Jayapura Health Polytechnic General Laboratory for ± 2 months, namely May – June. The method used in this research is an experimental method with a batch system. To analyze the chemical properties resulting from roasting coffee using three different roasting materials, it is described from laboratory data. Meanwhile, for the analysis of sensory properties, a completely randomized design (CRD) was used with 3 treatments, namely the use of roasting containers made of aluminum, iron and clay. The results of the research showed that coffee roasting using 3 different roasting materials had different average pH values ??and titration acidity values, namely pH values ??of 5.0 for aluminum containers, 4.5 for iron containers and 4.1 for clay containers and titration acidity values ??of 0.053% (aluminium), 0.08% (iron) and 0.08% (clay). Meanwhile, in the sensory (organoleptic) properties test, the treatment with the best score was ground coffee produced using a clay roaster with a sharper aroma in ground coffee and brewed coffee and an even sour taste.
Co-Authors Condro, Novita Kotouki, Nikson Mangaluk, Efraim Taime, Janet L.