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All Journal Agrointek CEMARA BUANA SAINS BERNAS: Jurnal Pengabdian Kepada Masyarakat Agroradix : Jurnal Ilmu Pertanian Jurnal Pengabdian Masyarakat: BAKTI KITA
Mariyatul Qibtiyah
Program Studi Agroteknologi Fakultas Pertanian Universitas Islam Darul ‘Ulum Lamongan
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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Pertumbuhan dan Hasil Tanaman Kangkung secara Organik akibat Pemberian Dosis Pupuk Hayati Cair dan Jenis Pupuk Kotoran Hewan Padat Ediyanto Ediyanto; Mariyatul Qibtiyah; Istiqomah Istiqomah
AGRORADIX : Jurnal Ilmu Pertanian Vol 9 No 1 (2025): Agustus-Desember 2025
Publisher : Agroteknologi Fakultas Pertanian Universitas Islam Darul 'Ulum (UNISDA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52166/agroteknologi.v9i1.11446

Abstract

Populer di kalangan masyarakat umum, kangkung merupakan sayuran dengan nilai gizi yang lengkap dan nilai ekonomi yang signifikan. Memanfaatkan pupuk organik dan pupuk hayati, yang aman bagi lingkungan dan dapat meningkatkan kualitas fisik, kimia, dan biologi tanah, merupakan salah satu cara untuk meningkatkan hasil panen kangkung secara berkelanjutan. Diharapkan tanaman kangkung darat akan berkembang sebaik mungkin ketika kedua bentuk pupuk ini dikombinasikan. Penelitian ini dilakukan pada bulan Juli dan Agustus 2024. Pendekatan Rancangan Acak Kelompok (RAK) Faktorial, yang memiliki dua faktor dengan tiga level, digunakan dalam penelitian ini. Dosis pupuk hayati cair merupakan faktor pertama, dan jenis pupuk kotoran hewan padat merupakan faktor kedua. Sembilan kombinasi perlakuan dibuat dari dua elemen ini, dan diulang sebanyak tiga kali. Panjang tanaman, jumlah daun, panjang akar, berat segar tanaman per petak, dan berat segar per hektar adalah contoh parameter pengamatan. Uji Beda Nyata Terkecil (BNT) dilakukan pada taraf 5% jika data dianalisis menggunakan analisis varian (ANOVA) dan terdapat perbedaan yang signifikan. Pertumbuhan dan hasil tanaman kangkung lebih baik dengan pupuk kascing dan dosis 30 l/ha pupuk hayati cair dibandingkan dengan perlakuan lainnya.
Isolat protein kacang tunggak termodifikasi melalui jenis dan konsentrasi bahan kimia Choirul Anam; Emmy Hamidah; Dian Eka Kusumawati; Istiqomah Istiqomah; Mariyatul Qibtiyah; Ana Amiroh
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.16837

Abstract

Cowpea is a type of legume that contains a lot of protein. One of the uses of cowpea as a food ingredient is protein isolate. The purpose of this study was to determine the type and concentration of chemicals suitable for cowpea protein isolate as well as its physical and chemical properties. Implementation of modified cowpea protein isolate was divided into three stages. The first stage is to determine the best results from the addition of certain types and concentrations of chemicals: a) CH3COOH (3%, 5%, 7%); b) CaSO4 (0.25%; 0.30%; 0.35%) and c) MgSO4 (0.25%; 0.30%; 0.35%). The second stage is to combine each of the best treatments. There are three treatments, namely treatment A is the addition of the best CH3COOH concentration with the best CaSO4 concentration. Treatment B is the best concentration of CH3COOH and the best concentration of MgSO4. Treatment C was the best concentration of CaSO4 and the best concentration of MgSO4. The third stage is the analysis of the physical and chemical properties of the treatment combinations formed. Each treatment was replicated three times. The data obtained were then analyzed descriptively. The results of the analysis are presented in the form of tables and histograms. The best treatment of chemically modified cowpea protein isolate was in treatment C (addition of 0.35% CaSO4 and 0.35% MgSO4), which had a gel strength texture of 13.87 gram force/0.1mm; with a water content of 81.04%; ash 6.77%; and protein 92.53%; and has the highest protein solubility at pH 8 of 22.47 mg/g.
Co-Authors Ade Joul Viqqih Adelia Adelia Afifatul Masrurroh Aminiati Mulyaningsih Perbawani Ana Amiroh Ana Amiroh Andik Widodo Ardiyan Dwi Masahid Arga Ardhiansyah Ashifa Firman Wahyudi Astrid Gita Karina Charir Hasan Mahmudi Choirul Anam Desi Ayu Ratnawida Diah Sri Utami Dian Eka Kusumawati Dinnul Mubarok Dwi Nurhayati Ediyanto Ediyanto Emmy Hamidah Erly Yanuarti Aditya Ghadry Salsabila Cahyani Hafnah Khilwatul Ilmi Harto Harto Hasan Kholiq I Ketut Suada Imam Bukhori Imam Shurohudin Intan Mayasari Istiqomah, Istiqomah Khoirotun Ni’mah Lalang Loka Subekti M Rifqi Mubarok M. Alfan Fikri Fatoni M. Nuri M. Sunarto Mokhammad Rizal Assari Muhammad Affan Sofi Ronaldo Muhammad Annas Ayyubi Muhammad Bahrul Ulum Muhammad Imam Aminuddin Muhammad Imam Aminuddin Muhammad Nuri Muhammad Rifqi Azwan Muhammad Usman Mutiara Kusumaningtyas Pitaloka Nio Willy Afriditya Rifki Misbakhul Fauzi Sayekti Nugrahaning Widi Septi Anggraeni Sya’adah Sya’adah Yuli Witono