Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Hortikultura
Dwi Amiarsih
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
Formula Larutan Pulsing untuk Bunga Potong Alpinia - Yulianingsih; Dwi Amiarsih; Sabari Sorso Diharjo
Jurnal Hortikultura Vol 16, No 3 (2006): September 2006
Publisher : Indonesian Center for Horticulture Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jhort.v16n3.2006.p%p

Abstract

ABSTRAK. Larutan pulsing merupakan perlakuan yang diberikan pada bunga sebelum pengiriman untuk memberi tambahan sumber energi, dan melindungi tangkai bunga dari masuk dan berkembangnya mikroorganisme penyebab penyumbatan pada batang dan menunda senesensi. Tujuan penelitian adalah memperoleh komposisi larutan pulsing yang tepat dalam upaya memperpanjang masa kesegaran bunga potong Alpinia. Penelitian menggunakan 3 jenis bahan pengawet masing-masing terdiri dari 3 taraf konsentrasi, yaitu gula (10, 20, 30%), AgNO3 (25, 50, 75 ppm), dan thiabendazol (25, 50, 75 ppm). Penelitian dilaksanakan menggunakan rancangan acak lengkap faktorial dengan 3 ulangan. Hasil penelitian menunjukkan bahwa perendaman dalam larutan 20% gula + 50 ppm AgNO3 + 50 ppm thiabendazol (pH 3-4) selama 2 jam memberikan hasil terbaik, dengan masa kesegaran bunga potong mencapai 12,78 hari (6,39 hari lebih lama dibanding tanpa perendaman) dengan persentase pembukaan bractea 42,13%.ABSTRACT. Yulianingsih, D. Amiarsi, and Sabari S. 2006. The effect of pulsing solution on the freshness of alpine cut flower. Pulsing solution is commonly used to prolong vaselife by dipping the flower stems in a solution containing sugars and germicides before delivery in order to serve source of energy and to prevent the plugging of stems by microbial growth. An experiment was conducted to determine the appropriate composition of pulsing solution to prolong vaselife of alpine cut flower. In this experiment, 3 kinds of preservatives at 3 concentrations of pulsing solutions were tested, consisted of 10, 20, 30% sugar, 25, 50, 75 ppm AgNO3, and 25, 50, 75 ppm thiabendazole. The experiment was arranged in a factorial completely randomised design with 3 replications. The results indicated that pulsing solution of 20% sugar + 50 ppm AgNO3 + 50 ppm thiabendazole and dipping periode of 2 hours was the best treatment with vaselife of 12.78 days (6.39 days longer than the control) with bud opening of 42.13%.
Teknik Enfleurasi dalam Proses Pembuatan Minyak Mawar - Yulianingsih; Dwi Amiarsih; Sabari Sosro Diharjo
Jurnal Hortikultura Vol 17, No 4 (2007): Desember 2007
Publisher : Indonesian Center for Horticulture Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jhort.v17n4.2007.p%p

Abstract

ABSTRAK. Penelitian dilaksanakan di Laboratorium Balai Penelitian Tanaman Hias Jakarta dari bulan Juni 1998 sampai bulan Mei 1999. Penelitian bertujuan memperoleh jenis dan komposisi lemak hewan yang tepat untuk proses enfleurasi minyak mawar. Teknik enfleurasi dalam proses pembuatan minyak mawar dicoba dengan bahan dasar bunga mawar merah tabur asal Bandungan, Jawa Tengah. Penelitian menggunakan rancangan acak lengkap faktorial dengan 3 ulangan. Perlakuan yang diuji adalah (a) campuran lemak sapi + lemak ayam (1:1; 1:2; 1:3, 2:1, dan 3:1), (b) campuran lemak kambing dan lemak ayam (1:1, 1:2, 1:3, 2:1, dan 3:1), dan (c) campuran lemak sapi + kambing + ayam (2:1:0,5 dan 2:1:1). Hasil penelitian menunjukkan bahwa perlakuan yang terbaik adalah campuran lemak hewan dengan perbandingan lemak sapi:lemak kambing:lemak ayam sebesar 2:1:1, yang mempunyai tingkat kekerasan 13,2 mm/5 detik/50 g pemberat, dan bertekstur halus. Rendemen absolut yang dihasilkan mencapai 0,076-0,174% dengan indeks bias 1,46-1,53 dan komponen utama penyusun absolut mawar adalah fenil etil alkohol (11,76-22,34%), sitronelol (2,71-6,05%), dan geraniol (3,37-4,99%). Teknik enfleurasi dapat digunakan dalam produksi minyak mawar bermutu.ABSTRACT. Yulianingsih, D. Amiarsi, and Sabari S. 2007. The Enfleuration Tehnique for Producing Rose Oil. The research was conducted at Indonesian Ornamental Plant Research Institute Laboratory in Jakarta from June 1998 to May 1999. The aim of the experiment was to find out the appropriate composition and kinds of animal fat for enfleuration process for producing rose oil. The enfleuration technique was used to produce volatile oil from red rose flowers from Bandungan, Central Java. Experiment was arranged in a factorial completely randomized design with 3 replications. The treatments were (a) mixture of animal fat of cow + chicken with ratio (1:1, 1:2, 1:3, 2:1, and 3:1), (b) mixture of animal fat of goat + chicken (1:1, 1:2, 1:3, 2:1, and 3:1), and (c) mixture of animal fat of cow + goat + chicken (2:1:0,5 and 2:1:1). The results of the experiment indicated that the best treatment was absorbent mixture of animal fat of cow, goat, and chicken with ratio of 2:1:1 with consistency of 13.2 mm/5 sec/50 g ballast, soft enough, and smooth texture. The rendement of absolute was about 0.076-0.174%, with refraction index 1.46-1.53, and the main components were phenyl ethyl alcohol (11.76-22.34%), citronellol (2.71-6.05%), and geraniol (3.37-4.99%). This enfleuration technique can be used to produce rose absolute with high quality.
Co-Authors - Yulianingsih Miskiyah & Wisn Agus Supriatna Somantri Miskiyah & Wisnu Broto Agus Supriatna Somantri Ridwan Tahir Sabari Sorso Diharjo Sabari Sosro Diharjo Sjaifullah - Wisnu Broto Yulianingsih -