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Ridha Nirmalasari
Institut Agama Islam Negeri (IAIN) Palangka Raya Jl. G.Obos Komplek Islamic Center Palangka Raya, Kalimantan Tengah, Indonesia, 73112 Telp. 0536-3226356 Fax. 3222105 Email: iainpalangkaraya@kemenag.go.id Web: http://www.iain-palangkaraya.ac.id
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Environmental Science Immunology & microbiology Veterinary

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Comparison of Hydoponic System Between Wick Design With NFT Design on Kangkung Growth Ipomoea aquatica Ridha Nirmalasari; Fitriana - Fitriana
Jurnal Ilmu Alam dan Lingkungan Vol. 9 No. 2 (2018): Jurnal Ilmu Alam dan Lingkungan
Publisher : Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (64.696 KB) | DOI: 10.20956/jal.v9i18.5371

Abstract

This study aims to find out the comparison of the growth on wick and NFTdesigns and to know the hydroponic design more effective between the two systems tooptimize the growth of kangkung plants. The method used is quantitative experiment witht-Test test data analysis: Paired Two Sample For Means (two paired samples). The studywas conducted for two weeks with one week of seeding and one week of measurement.The parameters observed were number of leaves, leaf length, leaf width, and stem height.The results showed that the growth of kangkung plants in hydroponic wick design isbetter than the NFT design. The growth on wick design can be said better because in thisdesign each hydroponic place is only filled by one kangkung plant so that the absorptionof nutrient solution can occur more optimally. This study proves that there aredifferences in the growth of kangkung plants in wick and NFT design.
The Effect of Yeast Dose on Cassava Fermentation Result Manihot utilissima Ridha Nirmalasari; Ikrima Erma Liani
Jurnal Ilmu Alam dan Lingkungan Vol. 9 No. 2 (2018): Jurnal Ilmu Alam dan Lingkungan
Publisher : Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (93.114 KB) | DOI: 10.20956/jal.v9i2.5372

Abstract

The research is aimed to know the effect of yeast dose on cassava fermentationresult Manihot utilissima, to find the correct yeast dose to give the best fermentationresult and to know the level of people's preference to each yeast dose produced from thefermentation process. The method used is a quantitative research using experimentalmethod and RAL. Result of analysis indicate from some treatments done can be knownthat an organoleptik test of color and flavor give result that F count bigger than F tableso Ho rejected at level of trust 0,05. While an organoleptic test of taste and texture giveresult that F count smaller than F table so Ho accepted at level of trust 0,05. So it can beconcluded that the presence of measurements for the proper dosing of yeast will improvethe quality of tape produced.
Co-Authors Fitriana - Fitriana Ikrima Erma Liani