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Almaria Heliana
Universitas Nusa Nipa
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Pengaruh Pemberian Pupuk Kandang Ayam Terhadap Pertumbuhan dan Hasil Tanaman Bayam Hijau (Amaranthus Hybridus L.) evarista; Julianus Jeksen; Almaria Heliana
Gema Wiralodra Vol. 11 No. 2 (2020): Gema Wiralodra
Publisher : Universitas Wiralodra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31943/gemawiralodra.v11i2.170

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemberian pupuk kandang ayam terhadap pertumbuhan dan hasil tanaman bayam hijau, dan mengetahui dosis optimum pupuk kandang yang dapat memberikan pertumbuhan dan hasil tanaman bayam hijau (Amaratus hybridus L.) yang optimal. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan enam perlakuan dan empat ulangan yaitu : KO : 0 ton/ha, K1 : 20 ton/ha, K2 : 30 ton/ha, K3 : 40 ton/ha, K4 : 50 ton/ha, K5 : 60 ton/ha. Berdasarkan hasil analisis sidik ragam menggunakan rancangan acak kelompok (RAK) hasil penelitian diperoleh bahwa pemberian pupuk kandang ayam tidak berpengaruh nyata terhadap tinggi tanaman, jumlah daun, dan berpengaruh sangat nyata terhadap berat segar tan-1, dan berat segar ha-1. Dosis pupuk kandang ayam 60 ton/ha merupakan perlakuan pupuk terbaik untuk hasil tanaman bayam hijau (Amaratus hybridus L.) yang optimal dengan rata-rata produksi 235,06 ton/ha
Pemanfaatan Limbah Kulit Kakao (Theobroma Cacao. L) sebagai Pakan Ternak Yulius Nura Ade; Julianus Jeksen; Almaria Heliana
Jurnal Pengabdian Masyarakat Nusantara Vol. 5 No. 4 (2023): Desember : Jurnal Pengabdian Masyarakat Nusantara
Publisher : Universitas Muhammadiyah Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57214/pengabmas.v5i4.379

Abstract

Cocoa pod shell waste is the largest waste generated from cocoa plants that will cause problems for the environment if not processed properly. Further processing is needed in order to reduce pollution problems. Fresh cocoa fruit shells have a good nutrient content of 88% dry matter, 11.71% crude protein, 20.79% crude fiber, 11.80% fat and 34.90% extractable material without nitrogen (BETN). However, cocoa pods have a disadvantage when given as sole feed, due to the presence of theobromine in cocoa pods. This substance can inhibit the growth of rumen microbes. It is better to do fermentation first to increase digestibility and livestock liking of the feed. Protein content in cocoa pods can play a role in helping the growth or formation of body cells, especially in young cows and support production needs in adult cows. The crude fiber contained in cocoa pods is a complex carbohydrate that is needed by livestock in launching the digestive process. Meanwhile, fat contained in cocoa pods can play an important role for the growth and development of livestock and become a reserve source of energy. Fat serves as a carrier of vitamins in the body, especially vitamins A, D, E, and K because these vitamins are the type of vitamins that can dissolve in fat.
Pengaruh Komposisi Tepung Wortel (Daucus Carota L) dan Tepung Terigu terhadap Karakteristik Mie Kering Florensia Angelika; Almaria Heliana; Yuyun Wahyuni
Agriculture - Jurnal Ilmu Pertanian Vol 2 No 2 (2024): Juni: Journal Agriculture
Publisher : Fakultas Pertanian, Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The study entitled “The Effect of Carrot Flour and Wheat Flour Composition on the Characteristics of Dried Noodles” aims to determine the effect of the composition of carrot flour and wheat flour on the characteristics of dried noodles and to identify the best proportion of carrot flour and wheat flour to produce the best dried noodles. This study used a Completely Randomized Design (CRD) with one factor, namely the composition of carrot flour and wheat flour on the characteristics of dried noodles. The experiment consisted of five treatment levels, and each formulation was repeated four times, resulting in 20 experimental units. The treatments were: F0 (0% carrot flour and 100% wheat flour), F1 (10% carrot flour and 90% wheat flour), F2 (20% carrot flour and 80% wheat flour), F3 (30% carrot flour and 70% wheat flour), and F4 (40% carrot flour and 60% wheat flour). The chemical responses analyzed included moisture content and beta-carotene, while the organoleptic tests evaluated color, aroma, and texture. The results of the study showed that the best treatment for producing dried noodles was F4 (40% carrot flour and 60% wheat flour), with a moisture content of 9.84%, beta-carotene of 216.70 mcg/g, color score of 2.65, aroma score of 3, and texture score of 3.  
Pengaruh Komposisi Tepung Wortel (Daucus Carota L) dan Tepung Terigu terhadap Karakteristik Mie Kering Florensia Angelika; Almaria Heliana; Yuyun Wahyuni
Agriculture - Jurnal Ilmu Pertanian Vol 2 No 2 (2024): Juni: Journal Agriculture
Publisher : Fakultas Pertanian, Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

. The study entitled “The Effect of Carrot Flour and Wheat Flour Composition on the Characteristics of Dried Noodles” aims to determine the effect of the composition of carrot flour and wheat flour on the characteristics of dried noodles and to identify the best proportion of carrot flour and wheat flour to produce the best dried noodles. This study used a Completely Randomized Design (CRD) with one factor, namely the composition of carrot flour and wheat flour on the characteristics of dried noodles. The experiment consisted of five treatment levels, and each formulation was repeated four times, resulting in 20 experimental units. The treatments were: F0 (0% carrot flour and 100% wheat flour), F1 (10% carrot flour and 90% wheat flour), F2 (20% carrot flour and 80% wheat flour), F3 (30% carrot flour and 70% wheat flour), and F4 (40% carrot flour and 60% wheat flour). The chemical responses analyzed included moisture content and beta-carotene, while the organoleptic tests evaluated color, aroma, and texture. The results of the study showed that the best treatment for producing dried noodles was F4 (40% carrot flour and 60% wheat flour), with a moisture content of 9.84%, beta-carotene of 216.70 mcg/g, color score of 2.65, aroma score of 3, and texture score of 3.
Co-Authors evarista Florensia Angelika Jeksen, Julianus Yulius Nura Ade Yuyun Wahyuni