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S Slamet, S
Dept of Chemical Engineering, University of Indonesia, Depok, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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PENGARUH INOKULASI SEJUMLAH ISOLAT AZOSPIRILLUM TERHADAP PERTUMBUHAN DAN SERAPAN PUPUK N PADA TANAMAN JAGUNG Gandanegara, S; Slamet, S; Idawati, Idawati; Lina, M
BERITA BIOLOGI Vol 6, No 3 (2002)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.229 KB) | DOI: 10.14203/beritabiologi.v6i3.1222

Abstract

Two greenhouse experiments had been conducted to study the effect of inoculation of some Azospirillum isolates on maize growth in sand culture and sterilized soil. In the first experiment some growth parameters were used, i.e., root length and root surface area, dry weight of root, shoot, and shoot length. Inoculation enhanced plant growth, as shown by increased of all plant growth parameters. Root length and root surface area were sensitive parameter and could be used for evaluating the effect of inoculation. The best plant perfomance achieved by inoculation with Azospirillum isolates Btl No. 8 and No. 11 and with the increase of plant biomass 24 and 53% over control, respectively. In the second experiment, six selected Azospirillum isolates were evaluated on growth, N uptake, and N contribution15 in maize plants. N isotope dilution method was used to measure the N contribution from fertilizer. Uninoculated control plants showed low dry weight and contribution from N fertilizer, 3.09 gram and 10.84%. Inoculation increased mineral nutrition expressed in higher N plant yield and N contribution from fertilizer. N plant yield ranging from 147 to 189 mg N as compared to 134 mg N in control plants. The high contribution of N fertilizer (13.21-14.35 %) achieved by inoculation with Azospirillum isolates No. 6, 7, 8, and RDCB Az 1
Pengaruh Fermentasi dan Asal Biji Kakao Terhadap Mutu Produk Olahan Kakao (Coklat Batang) Darmawan, D; Yusuf, Muhammad; Wisdawati, Eka; Poleuleng, Andi Besse; Monika, M; Ayu, Andi; Hala, Dian; Slamet, S; Zulkifli, Z; Wardani, Firda
Jurnal Galung Tropika Vol 12 No 2 (2023)
Publisher : Fakultas Pertanian, Peternakan dan Perikanan Universitas Muhammadiyah Parepare

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v12i2.1073

Abstract

The source of raw materials and the fermentation process carried out really need to be considered when processing it into chocolate bar products. This research aimed to determine the effect of seed origin and fermentation treatment on product quality and quality. The treatments in this research were cocoa beans from Soppeng Regency (South Sulawesi) and Polman Regency (West Sulawesi) with differences in fermentation time, namely 5 days and 7 days. The research results show that the raw material for cocoa beans used in making processed chocolate bars is influenced by the origin of the beans and the fermentation treatment. Visual test results showed that there was no difference in results for seeds from Soppeng and Polman. The processed product is brown in color and has a distinctive aroma because it comes from fermented cocoa beans. Testing for water content and fat content is greatly influenced by the fermentation process where a good stirring process during the fermentation process can increase the fat content and reduce the water content. Test results for metal contamination: Lead <0.0134, Cadmium <0.0013, Tin <0.0776, Mercury and Arsenic <0.0002. The results of microbial testing were TPC 1.2 x 101 and 7.0 x 101 colonies/g, Escherichia coli <3, Mold and Yeast 1.3 x 102 and 7.0 x 101 colonies/g and Salmonella was negative. The results of testing for metal contamination and microbiology show that processed cocoa products (chocolate bars) at the Politani Pangkep cocoa processing workshop are safe for consumption because they have test results below the SNI reference value.
Co-Authors Ayu, Andi D Darmawan, D Gandanegara, S Hala, Dian Idawati Idawati M Lina Monika, M Muhammad Yusuf Poleuleng, Andi Besse Wardani, Firda Wisdawati, Eka Zulkifli, Z