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ANDI KHAERUNI
Universitas Haluoleo, Kendari 93232
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Energy Engineering Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Social Sciences

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Effectiveness of Indigenous Rhizobacteria Formulations in Increasing the Growth and Yield of Shallots (Allium ascalonicum L.) Sutariati, Gusti Ayu Kade; Madiki, Abdul; Hariani, Ni Kadek Dwi; Mudi, La; Khaeruni, Andi; Wibawa, Gusti Ngurah Adi; Afa, Musadia
Akta Agrosia Vol 24 No 2 (2021)
Publisher : Badan Penerbitan Fakultas Pertanian (BPFP), Fakultas Pertanian, Universitas Bengkkulu

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Abstract

The use of beneficial microbes in increasing plant growth and yield is a very appropriate choice to reduce synthetic chemicals that can cause negative impacts on the environment. The purpose of this study was to evaluate the effectiveness of post-save formulations of Wakatobi indigenous rhizobacteria in increasing the growth and yield of shallots. The study was conducted in Jati Bali Village, Konawe Selatan District, using a Randomized Block Design, consisting of 10 rhizobacterial formulation treatments, a combination of three types of biological agents, namely Pseudomonas sp. LP03, Pseudomonas sp. TWB02 and Pseudomonas sp. TWB11, and three types of formulation materials: ground brick powder, ground burned rice husk powder, and bentonite; one control using NaCl 0.85%. The experiment was repeated three times so that there were 360 treatment units. The results showed that of the three types of rhizobacteria tested, only Pseudomonas sp. TWB02 and Pseudomonas sp. LP03 can display better performance in increasing the growth and yield of shallots. These rhizobacteria are more compatible using the ground burned rice-husk powder formulation. Increased shallot yield (tuber fresh weight) in seed treatment using Pseudomonas sp. TWB02 and Pseudomonas sp. LP03 in the formulation of ground burned rice-husk powder reached 121% and 117% compared to controls. Further research needs to be done on a broader scale and different environmental conditions to see the stability of these biological agents' effects on the growth and yield of shallots.
Karakteristik Fisikokimia dan Organolpetik Produk Chifon Cake Berbahan Dasar Tepung Sagu (Metroxylon sp.) Termodifikasi Wahyuni, Sri; Khaeruni, Andi; Elvira, Ilian; Dahlan, Andi; Fatahu, Fatahu; Usnul F, Maysya Sarwa
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.22829

Abstract

The aim of this research was to determine the effect of using modified sago flour resulting from fermentation using lactic acid bacteria (BAL) UM 24, the heat moisture treatment (HMT) process and the combination of BAL UM 24 and HMT fermentation on the organoleptic and physicochemical characteristics of chiffon cake. This research used a Completely Randomized Design (CRD). The data analysis used was the ANOVA test and further test (T test) at the 95% confidence level (α=0.05). The results of the chiffon cake physical test research, the selected flour modification treatment can increase the kamba density and water absorption capacity of the chiffon cake, as well as reduce the specific volume of the chiffon cake. The selected treatment for the organoleptic test is the sago flour modification treatment with BAL UM 24 fermentation with a color preference score. , aroma, taste and texture of chiffon cake. respectively 4.15 (like), 4.20 (like), 4.13 (like), 4.10 (like). The physical characteristics of the selected treatment were a specific volume value of 21.68 (ml/g), a kamba density of 56.08 (g/ml) and a water absorption capacity of 1.27 (%). Proximate content with water content of 27.24 (% wb), ash content 1.33 (% db), protein content 13.39 (% db), fat content 17.16 (% db) and carbohydrates 28.24 (% db ).
Co-Authors Abdul Madiki Abdul Rahman Adnan, Nur Sakinah ADRIANI ADRIANI Afa, Musadia Afrianti, Neli Anak Agung Istri Sri Wiadnyani andi Dahlan ANDI NURMAS, ANDI Ansharullah ansharullah Anwar Anwar Anwar, Hasniar ARIYANTI, EKA LESTARI Arsy Aysyah Anas Asdar Asdar Asmar Hasan Asniah Asniah Asrianti, Asrianti Basoka, Sri Wahyuni Botek, Muhammad Botek, Muhammad DARLAN, DARLAN Elvira, Ilian Fahmiyasin, Muhammad Fatahu, Fatahu Gusnawaty Gusnawaty GUSNAWATY HS, GUSNAWATY GUSNAWATY, HS Gusti Ayu Kade Sutariati Guyasa, I Made Hariani, Ni Kadek Dwi Hariyani HEMI, WA Hisein, Waode Siti Anima ISNAINI ULFA, NUR LA MUDI, LA La Ode Santiaji Bande LIANTO -, LIANTO M., RAHAYU Mariadi Mariadi, Mariadi Maulidah, Hikmah Muchtar, Febriana MUHAMMAD TAUFIK NERU SATRAH, VIT NOFIANTI -, NOFIANTI NOOR AIDAWATI Nur Afni PURNAMA HIDAYAT Purnamaningrum, Nenden Teja Rachmawati Hasid Radhiansyah, Muhammad Rahayu Mallarangeng, Rahayu Rahayu, M RAHIMI, ANDI SITTI Rahmahwati, Rizka Ratu, Serli Sainul, Ahmad Samirin, Samirin Saputra, Anang Andrianto SARAWA MAMMA, SARAWA Satrah, Vit Nehru Satrah, Vit Neru Satrah, Vit Neru SEDYO HARTONO Sidupa, Heron Elsa Solly Aryza Sri Wahyuni SRI WANGADI, SRI Syair Syair, H Syair, Syair Tanza Nirmala Teguh Wijayanto TERRY PAKKI, TERRY Usnul F, Maysya Sarwa Waode Siti Anima Hisein Wati, Dina Wibawa, Gusti Ngurah Adi