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All Journal Jurnal Penelitian Pertanian Terapan Jurnal Inovasi Penelitian
Rizka Novi Sesanti
Jurusan Budidaya Tanaman Pangan, Politeknik Negeri Lampung
Agriculture, Biological Sciences & Forestry Humanities Education Social Sciences

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Karakteristik Iklim Mikro Dan Produksi Jagung Manis Pada Beberapa Sistem Tanam Risa Wentasari; Rizka Novi Sesanti
Jurnal Penelitian Pertanian Terapan Vol 16 No 2 (2016)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (244.946 KB) | DOI: 10.25181/jppt.v16i2.100

Abstract

The purpose of this study was to determine the characteristics of the micro-climate(temperature, humidity, and light intensity) and the production of sweet corn on a sigle row,doble row, twin row, and Twin seed planting system. This study was conducted in anexperimental garden of Politeknik Negeri Lampung, Hajimena South Lampung, in July-September, 2015. This study is based on randomized block design with one factor croppingsystem consists of 4 treatment ie : Sigle Row (SR) (20cm x 75cm), Doble Row ( DR ) (20cm x20cm x 80 cm), Twin Row (TR) (20cm x 10cm x 80 cm) , and Twin Seed (TS) with plantSpacing (40cm x 75cm 2 seed in one planting hole). Parameter observations of this studyconsisted of (1) micro-climate (temperature (oC), relative humidity (RH %) and Interceptionof Light (%) ) and (2)production (corn length (cm) , corn diameter (m ) and Corn weights(grams). The data were analyzed using the F test at 1 % and 5 % level and than followed bytest BNT. The conclusion of this study were (1) The characteristics of the microclimate : a)There is a noticeable difference in the temperature of the top of the current crop of 4 mst andat 9 mst there is a significant difference in the temperature of the bottom , where SR has adifferent temperature involves the other b) All systems planting has a relative humidity (%)were not significantly different , and c ) there is a difference light interception ( % ) duringthe day when 4 mst , where the twins seed has a light interception is different from othertreatments and there is a difference light interception during 9 mst where sigle row has adifferent light interception to other treatments. (2) The production of sweet corn on thetreatment SR, DR, TR and TS were not significantly different and has a weight of corn (SR =354.8 grams, DR = 316.5 grams, 328.5 grams TR and TS = 325.4 grams) same withdescription bonanza varieties (270-300 grams).Keywords : Cropping Systems , Micro Climate , Production
IDENTIFIKASI KOMPONEN SENYAWA VOLATIL DALAM CUKA BAMBU (BAMBOO VINEGAR) YANG DIPRODUKSI MELALUI PROSES PIROLISIS DI PT. HANAN ALAM LESTARI (MITRA BINAAN CSR PT. BUKIT ASAM Tbk) Oktaf Rina; Rizka Novi Sesanti; Dedi Teguh; Yeni Ria Wulandari; Hamdani Hamdani; Aang Haryadi
Jurnal Inovasi Penelitian Vol 2 No 6: Nopember 2021
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v2i6.1011

Abstract

This study aims to identify volatile chemical components in bamboo vinegar (vinegar bamboo) produced by pyrolysis by PT. Hanan Alam Lestari (Guided Partner of PT. Bukit Asam Tbk). The raw material used is bamboo processing waste in the form of bamboo powder and pieces by pyrolysis process at a temperature of 300-450oC. The chemical compounds were analyzed using the Gas chromatography-mass spectroscopy (GC-MS) method at the Laboratory of Research and Development of Forest Products, Bogor. Specifications of tools used to investigate gas or liquid component products using a capillary column (Aglient HP-5MS length 30 m, diameter 250 m, film thickness 0.25 m). By holding the oven temperature at 50°C for 5 minutes, increasing at 5°C/min to 300°C, holding there for 60 minutes and helium as carrier gas. The results of the analysis showed that there were 15 components of volatile compounds and several dominant compounds in bamboo vinegar, namely acetic acid 31.28%; phenol 2-methoxy-guaiocol (12.95%); carbamic acid (11.23%); 2-heptanamine (6.75%) and phenol 4-methoxy-p-cresol (5.56%). The compound components in bamboo vinegar are thought to have antioxidant, antimicrobial and specific color and flavor-forming properties. Several chemical components detected in bamboo vinegar are recommended for use in agriculture as biofungicides and inhibitor compounds.
Co-Authors Aang Haryadi Hamdani Hamdani Oktaf Rina Risa Wentasari Teguh, Dedi Wulandari, Yeni Ria