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All Journal JURNAL AGRONIDA Jurnal Pengabdian Masyarakat Ilmu Keguruan dan Pendidikan (JPM-IKP) JURNAL AGROINDUSTRI HALAL
Ramdani, Hisworo
Universitas Trilogi
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Education Engineering Industrial & Manufacturing Engineering Social Sciences

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Increasing of Production and Quality of Cherry Tomato (Solanum lycopersicum var. cerasiforme) through Used of Various Growth Medium Compositions and SP-36 Fertilizer Dosages Hisworo Ramdani; Arifah Rahayu; Haris Setiawan
JURNAL AGRONIDA Vol. 4 No. 1 (2018)
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.086 KB) | DOI: 10.30997/jag.v4i1.1524

Abstract

This study was aimed at assessing the response of cherry tomato to planting mediacomposition and SP-36 fertilizer rates. A factorial completely randomized design with two factorswas used. The first factor was planting media compositions, namely 100% soil, soil + rice huskcharcoal (1:1), soil + manure (1:1), rice husk charcoal + manure (1:1) and soil + rice huskcharcoal + manure (1:1:1). The second factor was SP-36 fertilizer rates, namely no fertilizer (0%R); 155.5 kg/ha (50% R); 311 kg/ha (100% R) and 466.5 kg/ha (150% R). The recommended rate(R) was 311 kg/ha. Results showed that cherry tomato plants grown in planting medium of soil +manure significantly had higher plant height, number of leaves, number of fruits and total solublesolid content than plants grown in the other planting media. Administration of SP-36 fertilizer indifferent rates was not found to significantly affect the growth, production and fruit quality ofcherry tomatoes. Cherry tomato grown in planting medium of soil + rice husk charcoal + manureand fertilized with recommended rate of SP-36 fertilizer (100% R) produced the highestfruit/plant weight and saleable fruit weight.Keywords: cherry tomato, total soluble solid, saleable fruit, rice husk charcoal, manure
Penambahan Natrium Metabisulfit (Na2S2O5) terhadap Vitamin C dan Warna pada Proses Pengeringan Cabai Merah (Capsicum annuum L.) dengan Tunnel Dehydrator Hisworo Ramdani; Reki Ashadi Wicaksono; Muchammad Agus Fachruddin
JURNAL AGRONIDA Vol. 4 No. 2 (2018)
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (471.513 KB) | DOI: 10.30997/jag.v4i2.1572

Abstract

The purpose of this study was to investigate the effect of increasing Na2S2O5 towards vitamin C and color red chili (Capsicum annuum L.) dried in dehydration process with tunnel dehydrator.   The research had been performed using factorial randomized design with two factors, i.e.: natrium metabisulfite concentrates (A1 = 0.1%, A2 = 0.2%, and A3 = 0.3%) and soak’s time (B1 = 5 minute, B2 = 10 minute, and B3 = 15 minute).  Parameters analyzed were vitamin C (Jacobs, 1958) and color of red chili dry (Hunter scale).   Natrium metabisulfite concentrated had significant effect on vitamin C (α=0.05), and had no significant effect on color red chili dried.  Soak’s time natrium metabisulfite and the interaction both of them had no significant on vitamin C and color red chili dried. The best treatment of natrium metabisulfite concentrate A1 (concentrate = 0.1%) is the most significant effect.  The best treatment of soak’s time natrium metabsiulfite is B1 (5 minute). The best interactions both of them is A1B1 (concentrate = 0.1% and 5 minute). Keywords: drying process, tunnel dehydrator, capsicum, red chili
Optimasi Kondisi Proses Pembuatan Manisan Kering Cabai Merah (Capsicum annuum L.) dengan Menggunakan Response Surface Methodology (RSM) Hisworo Ramdani; Noli Novidahlia; Ulif Yuhana
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (482.325 KB) | DOI: 10.30997/jah.v4i2.1339

Abstract

The aims of the research were to determine the optimum condition of  submerging time in 2% CaCl2 and various sugar solutions on sweetened dried red chili characteristics using Response Surface Methodology (RSM). Red chili were  submerged in 2% CaCl2 for 8, 10, 15, 20, and 22 minutes, and in 56%, 60% 70%, 80% and 84% sugar solutions.  The output combination of two factors are 13 run units.  The analysis included physics (color), chemical (moisture, vitamin C, total sucrose), hedonic test (color, taste, texture), descriptive test (color, sweetness, spiciness, texture).  The results showed that submerged time in 2% CaCl2 had significant effect on sweetness of sweetened dried red chili. The optimal condition processing of sweetened dried red chili was reached on combination of submerged time in 2% CaCl2 8 minutes and in 74% sugar solution with chroma 21.16, moisture 8.88 % db, vitamin C 9.34 mg/100 g, total sucrose  50°Brix,  hedonic score: color 5.03 (rather like), taste 4.43 (neutral), texture 4.42 (neutral), and descriptive sensory: color 5.24 (rather red), sweetness 4.05 (neutral), spiciness 5.05 (rather spicy), and texture 4.53 (rather rubbery).Keywords: optimization, sweetened, red chili, RSM
Co-Authors A.A. Ketut Agung Cahyawan W Arifah Rahayu Astuti, Debi Puzi Debi Puzi Astuti Desyandri Desyandri DHITA PARANITA NINGTYAS, DHITA PARANITA Mira Suprayatmi Muakkada, Muhammad Muchammad Agus Fachruddin Muhammad Muakkada Noli Novidahlia Rachmawati Rachmawati Rachmawati Rachmawati Reki Ashadi Wicaksono Risina, Duana Fera Suprayatmi, Mira Ulif Yuhana Veithzal Rivai Zainal Yati Nurhayati