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Hayati, PK Dewi
Universitas Andalas
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Phenotypic Variability of The F2 Populations Derived from Crosses Between Local and Introduced Okra Cultivars P.K. Dewi Hayati; Mairati Mandwi Yld; Sutoyo Sutoyo; M Zaitialia
Journal of Applied Agricultural Science and Technology Vol. 5 No. 2 (2021): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (427.962 KB) | DOI: 10.32530/jaast.v5i2.30

Abstract

Okra (Abelmoschus esculenthus) is a vegetable plant consumed in immature and tender texture fruits. Crosses of local okra with introduced varieties are carried out to improve the character of the local cultivars. This study aimed to assess the variability of agronomic characters, both quantitative and qualitative characters of various families of the F2 populations and select superior families that can be used to produce new cultivars. The F2 population was derived from inbreeding and selection of the crosses between local okra cultivars with B291 and Ve022 as introduced cultivars. The study used an experimental method with an individual observation. Qualitative characters were described based on the descriptor by IBPGR, while quantitative characters were analyzed using descriptive statistics. Results showed variation in each F2 family in plant height, the number of flowers per plant and the number of fruits per plant, except for SOMB291-16. FOHVE022-8, FOHB291-15, FOHVE022-17, SOMB291-23 and SOMB291-24 families could be selected due to the extended picking time were in line with the increase of fruit quality. A broad variability of quantitative characters was found for all characters, indicating a high opportunity to obtain valuable traits and desirable segregants in F2 populations. Variations in qualitative characters were found in stem color, leaf shape, fruit color and fruit shape. The selection of plants with specific characters could be maintained with inbreeding or self-pollinated desirable segregants.
EFEK MUTASI IRADIASI GAMMA TERHADAP HASIL UMBI BAWANG PUTIH (Allium sativum L.) Gusni Yelni; Musliar Kasim; P.K. Dewi Hayati; Zulfadly Syarif; Effi Yudiawati; Widia Hikmah
Jurnal Sains Agro Vol 8, No 1 (2023): Jurnal Sains Agro
Publisher : Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/jsa.v8i1.1002

Abstract

Penelitian ini dilaksanakan pada bulan April tahun 2022 sampai dengan bulan Juli tahun 2022 di kebun percobaan Fakultas Pertanian Universitas Muaro Bungo Sungai Binjai, yaitu pada ketinggian 110 di atas permukaan laut, dengan curah hujan rata-rata 205,5 mm/bulan. Penelitian ini bertujuan untuk mengetahui pengaruh penyinaran iradiasi gamma dengan dosis yang berbeda terhadap hasil tanaman bawang putih(Allium sativum L.). Percobaan ini menggunakan metode eksperimen tanpa rancangan dengan melakukan pengamatan secara single plant, dosis yang di gunakan yaitu : 0 gray, 3 gray, 6 gray, 9 gray, 12 gray dan 15 gray. Hasil pengamatan di analisis dengan uji t tidak berpasangan dua arah kemudian di analisis dengan sidik ragam untuk membandingkan penampilan mutan bawang putih dengan kontrol. Parameter yang di amati yaitu : umur tanaman saat panen, diameter umbi (cm), berat basah umbi (g), jumlah siung per umbi, berat umbi kering angin, bentuk umbi. Dari hasil penelitian menunjukkan bahwa perlakuan dengan iradiasi sinar gamma berpengaruh nyata terhadap umur tanaman saat panen, diameter umbi (cm), berat basah umbi (g), jumlah siung per umbi, berat umbi kering angin, bentuk umbi
PENGEMBANGAN PRODUK OLAHAN JAMUR TIRAM MENJADI PENYEDAP ALAMI JAMUR TIRAM DI KELOMPOK WANITA TANI LIMAU MANIS SEJAHTERA Risa Meutia Fiana; Devi Warmita; Reni Koja; Wellyalina Wellyalina; Shalati Febjislami; PK Dewi Hayati
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 1 (2023)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.7.1.43-47.2023

Abstract

Jamur tiram merupakan jenis jamur yang lezat untuk dikonsumsi dan memiliki nilai gizi yang tinggi. Kelompok Wanita Tani Limau Manis Sejahtera (KWT LMS) memiliki usaha budidaya jamur tiram. Kendala yang ada pada KWT LMS yaitu apabila terjadi panen yang melimpah maka jamur tiram tidak terjual di Pasar. Jamur memiliki sifat yang sama dengan sayuran yaitu mudah mengalami kerusakan dan menjadi busuk jika tidak segera diolah cepat dan tepat. Salah satu produk olahan yang bisa dikembangkan yaitu penyedap alami berbahan baku jamur tiram putih. Tujuan dari program ini adalah anggota KWT LMS dapat memiliki keterampilan dalam membuat penyedap alami berbahan jamur tiram, meningkatkan kondisi perekonomian dengan melakukan diversifikasi (keanekaragaman) produk pangan berbahan baku jamur tiram. Metode pelaksanaan kegiatan ini terbagi menjadi tiga tahapan yaitu tahap persiapan, tahap pelatihan teknik pembuatan penyedap alami jamur tiram, dan bimbingan lanjut. Kata kunci: Jamur tiram, limau manis sejahtera, pengolahan, penyedap alami ABSTRACT Oyster mushroom is a type of mushroom that is delicious for consumption and has high nutritional value. Farmer Women's Group 'Limau Manis Sejahtera' (KWT LMS) has an oyster mushroom cultivation business. The obstacle in KWT LMS is that if there is an abundant harvest, oyster mushrooms can only sell some in the market. Mushrooms have the same properties as vegetables, easily damaged and rotten if not processed quickly and precisely. One processed product that can be developed is a natural flavouring made from white oyster mushrooms. This program aims for KWT LMS members to have skills in making natural flavourings from oyster mushrooms, improving economic conditions by diversifying (diversity) food products made from oyster mushrooms. The method of implementing this activity is divided into three stages: the preparation stage, the training stage for the natural oyster mushroom flavouring technique, and further guidance. Keywords: Limau manis sejahtera, natural flavouring, processing, oyster mushroom
Sosialisasi Bank Sampah untuk Mendukung Wisata Berkelanjutan di Kampung Batu Busuk, Kota Padang Yega Serlina; PK Dewi Hayati; Puti Sri Komala; Warnita Warnita; Budhi Primasari; Donny Eros; Rudi Febriamansyah; Rizki Aziz
Warta Pengabdian Andalas Vol 30 No 3 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.3.386-395.2023

Abstract

Batu Busuk has an excellent opportunity to become one of the tourist areas in the eastern region of Padang City. As a tourist area, the aspects of comfort and cleanliness in the area and surroundings are essential to provide a memorable travel experience, including the residential areas nearby. Lack of public awareness of waste management and waste treatment and no application of the 3R principles of reduce, reuse and recycle are the problems encountered in Batu Busuk. The community service implementation team carried out a series of activities from 2021-2022 to support sustainable tourism development. This activity aims to increase community understanding of waste and the importance of waste management and introduce and enhance the formation of a waste bank in Batu Busuk. The activities included counselling on waste management, comparative studies and field visits to Farmers Women Group Tunas Harapan and Panca Daya waste bank, which have implemented the treatment of organic and non-organic waste into various economically valuable products. It can be concluded that waste management in Batu Busuk is needed to support sustainable tourism. A Batu Busuk Waste Bank unit is required to effectively solve the waste management problem and reduce waste generation in Batu Busuk and its tourism area. Training on the method to treat both organic waste into plant nutrients and non-organic waste into various crafts must be conducted. The products have economic value and are an effective solution for reducing the volume of waste.
Characterization of the Existence of Morphology Endophyte Bacteria of Garlic (Allium sativum L.) with Plant Growth Promoting Rhizobacteria (PGPR) in the Highland Areas Yelni, Gusni; Kasim, Musliar; Hayati, P.K. Dewi; Hervani, Dini
Akta Agrosia Vol 27 No 2 (2024)
Publisher : Badan Penerbitan Fakultas Pertanian (BPFP), Fakultas Pertanian, Universitas Bengkkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/aa.27.2.64-70

Abstract

ABSTRACTเว็บสล็อต Utilization of Plant Growth Promoting Rhizobacteria (PGPR) is a strategy to increase the growth and yield of local garlic varieties. Bacteria contained in PGPR can act as ZPT and as biological fertilizer. This research aimed to determine the characteristics and presence of bacteria on the roots of garlic plants after PGPR application and to see the growth and yield of the best situs slot gacor garlic varieties in the highlands. Isolation of garlic root endophytic bacteria was taken from applying PGPR in garlic cultivation in the highlands. The experiment used a randomized block design with treatments of Lumbu Putih, Lumbu Kuning, Lumbu Hijau, and Jangkiriah Adro garlic varieties, with 12.5 ml.L-1 of PGPR. Observations included plant height, bulb weight, number of colonies, and macroscopic form of bacteria. The research results showed that the highest number of endophytic bacterial colonies was found in the root isolates of the non-PGPR Lumbu Putih variety, namely 225 colonies. After administering PGPR, the highest number of bacteria was found in Lumbu Kuning root isolates, namely 200 colonies. The morphological characteristics of the bacterial colonies in the six isolates were round, wavy, convex, and raised, jagged edges, raised and flat, and the color was yellowish white. The Jangkiriah Adro variety had the best growth in plant height and bulb weight per plant compared to the Lumbu Putih, Lumbu Kuning, and Lumbu Hijau varieties.   Keywords: Characterization; isolation; endophytic bacteria; colony; garlic varieties
Keragaman Karakteristik Pembungaan dan Hasil Beberapa Hibrida Semangka (Citrullus lanatus Thunb. Matsum. & Nakai) Hasil Persilangan Puncak Aswat, Amarilla; Dewi Hayati, PK; Sutoyo, Sutoyo; Gustian, Gustian; Hidayat, Cecep Taupik; Kuswandi, Kuswandi
Vegetalika Vol 14, No 1 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/veg.102596

Abstract

Varietas semangka hibrida memiliki produktivitas dan keseragaman yang tinggi sehingga diminati oleh konsumen. Penelitian ini bertujuan untuk mengevaluasi beberapa hibrida hasil persilangan antara galur inbrida dengan varietas Serif Saga Agrihorti (SSA) sebagai tetua jantan. Percobaan menggunakan rancangan acak kelompok (RAK) dengan tiga ulangan, melibatkan 12 hibrida hasil topcross dan Serif Saga Agrihorti (SSA) sebagai satu varietas pembanding. Semua genotipe ditanam di lapangan dengan mengikuti praktik agronomi semangka yang standar. Karakteristik yang diamati meliputi waktu berbunga jantan dan betina, umur panen, serta diameter dan bobot buah, ketebalan kulit buah, tingkat kemanisan, dan jumlah biji fertil dan biji steril. Data dianalisis menggunakan ANOVA dilanjutkan dengan uji BNT (Beda Nyata Terkecil). Variabilitas genotipik dan fenotipik, heritabilitas dan koefisien korelasi genotipik dan fenotipik  karakter, diestimasi berdasarkan partisi nilai ragam dari ANOVA. Hasil penelitian menunjukkan variabilitas genetik yang luas pada karakter umur berbunga jantan dan betina, serta bobot buah. Nilai duga heritabilitas yang tinggi diperoleh pada karakter umur berbunga jantan dan betina, bobot buah, diameter buah dan jumlah biji fertil. Empat genotipe hibrida yaitu G1, G6, G8, dan G10, menunjukkan bobot buah dan tingkat kemanisan yang lebih tinggi dibandingkan varietas SSA. Berdasarkan heritabilitas yang tinggi pada karakter bobot buah, maka keempat hibrida ini berpotensi untuk dikembangkan menjadi varietas semangka hibrida baru atau dimanfaatkan sebagai populasi dasar untuk perakitan varietas bersari bebas. 
PEMBERDAYAAN MASYARAKAT NAGARI PERSIAPAN GIRI MAJU, KABUPATEN PASAMAN BARAT DENGAN INOVASI DAN TEKNOLOGI PENGOLAHAN JAGUNG P.K. Dewi Hayati; Siska Efendi; Ira Desri Rahmi; Rafki Saputra
BULETIN ILMIAH NAGARI MEMBANGUN Vol. 1 No. 3 (2018)
Publisher : LPPM (Institute for Research and Community Services) Universitas Andalas Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/buletin ilmiah nagari membangun.v1i3.23

Abstract

Maize is the main cash crop in intercropping system applied for replanting of palm oil which is expected to be the main source of income before palm oil crops produce. The transfer of maize cultivation technology in small holder palm oil plantation is aimed at increasing production of maize without harming the main crops and maintaining the productivity of land and the environment. Increased income can also be done through efforts to increase the added value of maize seeds into various food products. KKN-PPM activities that took place in Nagari Persiapan Girimaju, Luhak Nan Duo sub-district, West Pasaman district from June to August 2018 aimed to transfer maize production technology that is environmentally friendly and to transfer knowledge and skills in increasing the value added of maize into various food and other processed products. Results obtained from the KKN activities were (1) the community was able to apply maize production technology which was synergized with cattle farming, (2) there was an increase in the efficiency of maize production through introduction of maize sheller machine, (3) the community was able to produce a variety of maize-based food products and ( 4) the formation of new UMKMs in the location. The results of statistical analysis using a Likert scale gave an index value of 0.99 on the impact/benefits of KKN, indicating that KKN-PPM activities were categorized as very successful and benefited to the community, and gave an index value of 0.95 for the performance of KKN team, indicating that KKN-PPM team had sufficient competency and suitability knowledge with the program conducted.
Increasing Productivity Of Oyster Mushroom Harvest By Applying Kumbung Cultivation Sanitation Fiana, Risa Meutia; Febjislami, Shalati; Hayati, P.K Dewi
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 02 (2022): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v2.i02.1-5.2023

Abstract

Limau Manis Village is one of the villages in Pauh District, Padang City. Oyster mushroom cultivation can be carried out by farmer groups because the technology used is appropriate technology. Oyster mushroom cultivation can use equipment that is very familiar to the community and easy to obtain. Another advantage of oyster mushroom cultivation is that land use is not too large and there are not many pest attacks on oyster mushrooms. Oyster mushroom has a very broad market. the importance of kumbung sanitation to the members of the Sejahtera Limau Manis Oyster Mushroom Cultivation Group and making improvements to the kumbung of one of the members as a pilot for an ideal kumbung design
Improvement of Knowledge and Innovation in the Limau Manis Sejahtera Oyster Mushroom Cultivation Group through a Benchmarking in Sungai Sarik, Padang Pariaman: Improvement Of Knowledge And Innovation In The Limau Manis Sejahtera Oyster Mushroom Cultivation Group Through A Benchmarking In Sungai Sarik, Padang Pariaman Wellyalina, Wellyalina; Meutia Fiana, Risa; Dewi Hayati, PK; Febjislami, Shalati; Pramana Putra, Dian
Andalasian International Journal of Social and Entrepreneurial Development Vol. 3 No. 02 (2023): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v3.i02.17-21.2023

Abstract

The Limau Manis Farmers Group is a farmer group located in Limau Manis Village, Pauh Subdistrict, Padang City. This farmer group has been engaged in the cultivation of white oyster mushrooms, and its development has been quite successful. Productive economic development can create a sustainable economy and provide a business opportunity that is ready to compete, thus becoming a source of income for farmers. Especially during the COVID-19 pandemic, when many people lost their jobs, making economic needs even more challenging. The oyster mushroom production efforts of this farmer group are capable of producing a considerable amount of oyster mushrooms. However, there are some obstacles and challenges to producing even more oyster mushrooms. This is due to several factors such as (1) the short shelf life of fresh oyster mushrooms; (2) limited knowledge in processing oyster mushroom harvests; (3) funding issues to support oyster mushroom processing activities; (4) the group's limited knowledge of labeling and packaging; and (5) the group's limitations in managing digital marketing. The most common challenge faced is the frequent delay in spawn availability. Furthermore, the high cost of spawn can also reduce the income of the LMS group. Through benchmarking or visits to advanced oyster mushroom cultivation groups such as the De Jamur group in Sungai Sarik, Padang Pariaman, new knowledge can be acquired, and innovations can be found for the LMS group, resulting in improved mushroom productivity in that group compared to before.
Mushroom Cultivators to Grow and Develop with Oyster Mushroom Cultivation Business in Perumnas Belimbing Kelurahan Kuranji Sub-District Fiana, Risa Meutia; Febjislami, Shalati; Dewi Hayati, PK; Pramana Putra, Dian; Kurniadi, Deri
Andalasian International Journal of Social and Entrepreneurial Development Vol. 4 No. 01 (2024): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.4.01.23-26.2024

Abstract

The Belimbing Residential Area, which is densely populated and located near the market, has the potential to absorb the production of the Belimbing Youth Group's mushroom cultivation activities. However, since mushroom cultivation activities are still relatively new, the group needs help independently providing 100% mushroom-growing media (baglog) and seedling production.. The fresh oyster mushrooms they produce must be marketed immediately as they quickly spoil, and their quality decreases if stored for too long. Additionally, the need for knowledge in the post-harvest processing of oyster mushrooms is also a hurdle in developing the mushroom cultivation business of the Belimbing Youth Group. The primary objective of the community service activity is to enhance the abilities and experience of the Belimbing Youth Group in producing and processing mushroom cultivation products to create higher economic value. Initial outreach activities will focus on oyster mushroom seedling production and processing products, training on product processing and packaging techniques, entrepreneurial coaching, and further guidance, all forming part of technology transfer activities to the Belimbing Youth Group. In the first year, counselling and training on oyster mushroom seedling production, construction of a sterilization room, manufacture of baglog sterilization equipment, and repair of mushroom house (kumbung) were carried out. Training activities for producing F0 and F1 oyster mushroom seedlings and making baglog sterilization equipment with a capacity of 100 baglogs have impacted the independence of the Belimbing Youth Group in providing seedlings and baglog for oyster mushrooms. A sterilization room and repaired kumbung support the success of seeding and increasing the yield of oyster mushrooms. The success of the activities in the first year is likely to be sustainable and support the following year's activities, which will focus on post-harvest processing activities, packaging, and marketing of processed products.
Co-Authors A. SYARIF Adhira Prameswari Ranayudha Ali Rahmat Anwar, Aswaldi Aprialis Aprialis Aprizal Zainal Ardi Ardiati Nazifu Arief Munandar Aswat, Amarilla Desi Liyana Devi Warmita Dian Pramana Putra, Dian Pramana Donny Eros Effi Yudiawati Eri Besra Etti Swasti G Gustian Gusni Yelni Gusni Yelni Gustian Gustian Harnas, Hafid Hasmiandy Hamid Hervani, Dini Herviyanti Herviyanti Hidayat, Cecep Taupik I Imelinda Indra Dwipa Irawan, Retno Irfan Suliansyah Kurniadi, Deri Kuswandi Kuswandi Kuswandi M Zaitialia Mairati Mandwi Yld Majid, Nur Kholish Mala Nurilmala Martinius Martinius Meutia Fiana, Risa Musliar Kasim Netti Herawati Nindia Novita Sari Nini Marta Nova Reskhi Firdaus Oktakia, MS Dela Panca Jarot Santoso Panca Jarot Santoso Panca Jarot Santoso Prawinata, Pagil Primasari, Budhi Puti Sri Komala Rafki Saputra Rafki Saputra Rahman, Atzim Baitur Ramadhan, Nugraha Rengga Septiadi Reni Koja Retno Irawan Risa Meutia Fiana Rizki Aziz Rudi Febriamansyah Ryan Budi Setiawan Salsabyla Syamtiolga Sari, Afrima Shalati Febjislami Siska Desri Wirahmi, Busman, Edrizal, Siska Efendi Sutoyo Sutoyo Sutoyo Sutoyo Sutoyo Sutoyo Sutoyo T. PRASETYO Teguh Budi Prasetyo Trizelia . Virtuous Setyaka Warnita Wellyalina, Wellyalina Widia Hikmah Yega Serlina Yelni, Gusni Yonariza Yonariza Yusniwati Yusniwati Zulfadly Syarif