Article Per Year (5 Year)
p-Index From 2021 - 2026
1.235
P-Index
This Author published in this journals
All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Pelita Perkebunan Indonesian Journal of Biotechnology Jurnal Agro Industri Perkebunan AGROMIX Agroista: Jurnal Agroteknologi
Yohana Theresia Maria Astuti, Yohana Theresia Maria
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Materials Science & Nanotechnology

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : AGROMIX

 1 
The chemical content of Arabica coffee beans with the application of ethrell, NAA, and gibberellin to accelerate ripening in several varieties Astuti, Yohana Theresia Maria; Dharmawati, Nuraeni Dwi; Santosa, Tri Nugraha Budi; Silalahi, Edo Hasiholan; Alfandi, Iqbal; Arifin, Zaenal

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v15i2.4503

Abstract

Introduction: Caffeine, antioxidants, and vitamin C are important compounds found in coffee beans. These chemical compounds affect the taste and aroma of coffee. The research aims to examine the effect of hormone application on the chemical content of coffee beans. Methods: The research was carried out at the people's coffee plantation in Kwadungan Gunung, Kledung, Temanggung, Central Java. The research uses an experimental method with two factors. Factor I variety consists of two varieties, namely Sigararutang and Yellow Catura. Factor II of the Plant Growth Regulators (PGR) application consists of four levels, namely: Control, ethrel, NAA, and gibberellin. Each treatment combination with 5 replications. The parameters observed were the number of fruit/ tree, the number of ripe fruit/ tree at the first harvest, caffeine content, vitamin C, antioxidant activity, sugar, and protein. Data were analyzed using ANOVA with the DMRT further test. Results: The number of coffee cherries of the Yellow Catura was better than the Sigarar Utang. The caffeine is better in Sigararutang in all PGR applications compared to other combinations. The antioxidant activity of Yellow Catura with the application of NAA and GA3 is better than other combinations. Vitamin C in Yellow Catura with GA3 application and control is better than other combinations. The protein in Yellow Catura with NAA application is better than other combinations. The sugar in Yellow Catura with all applications of PGR is better than the other combinations. Conclusion: PGR application and differences in varieties affect the chemical content namely caffeine, antioxidant activity, vitamin C, protein, and total sugar.
Pengaruh aplikasi plant growth promoting rhizobacteria (PGPR) terhadap cherelle wilt dan kualitas hasil kakao: Effect of plant growth promoting rhizobacteria (PGPR) application on Cherelle wilt and cocoa yield quality Astuti, Yohana Theresia Maria
AGROMIX Vol 13 No 2 (2022)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v13i2.2998

Abstract

This study aims to reduce cherelle wilt with plant growth promoting rhizobacteria (PGPR) application. The study was conducted in July – December 2021. The study used an experimental method with a completely randomized design. Factor I PGPR applications consist of 3 kinds namely control, EM4 and PGPR. Factor II varietas consist of 2 kinds namely Sul 01 and MCC 01. The results showed that there was no significant interaction between the application of biofertilizer and cocoa varieties. The number of cherelle wilt in the application of PGPR and EM4 was lower that that the control, on the other hand the number of new pods/plant calculated the beginning until 4 months after application of PGPR and EM4 was higher than the control. The weight of 100 cocoa fermented beans in PGPR application was better than EM4 and control. The content of N and P available in the soil in the application of biofertilizer was higher than the control. The number of cherelle wilt and new pods were the same in the different varieties. The conclusion was the application of PGPR decreased the number of cherelle wilt of cocoa, increased the number of new pod, and increased the weight of 100 cocoa fermented bean. The application of PGPR and EM4 increased the available N dan P content in the soil. The difference of variety did not affect on cherelle wilt, but the quality of cocoa beans in MCC 01 was greater than Sul 01.
The chemical content of Arabica coffee beans with the application of ethrell, NAA, and gibberellin to accelerate ripening in several varieties Astuti, Yohana Theresia Maria; Dharmawati, Nuraeni Dwi; Santosa, Tri Nugraha Budi; Silalahi, Edo Hasiholan; Alfandi, Iqbal; Arifin, Zaenal
AGROMIX Vol 15 No 2 (2024)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v15i2.4503

Abstract

Introduction: Caffeine, antioxidants, and vitamin C are important compounds found in coffee beans. These chemical compounds affect the taste and aroma of coffee. The research aims to examine the effect of hormone application on the chemical content of coffee beans. Methods: The research was carried out at the people's coffee plantation in Kwadungan Gunung, Kledung, Temanggung, Central Java. The research uses an experimental method with two factors. Factor I variety consists of two varieties, namely Sigararutang and Yellow Catura. Factor II of the Plant Growth Regulators (PGR) application consists of four levels, namely: Control, ethrel, NAA, and gibberellin. Each treatment combination with 5 replications. The parameters observed were the number of fruit/ tree, the number of ripe fruit/ tree at the first harvest, caffeine content, vitamin C, antioxidant activity, sugar, and protein. Data were analyzed using ANOVA with the DMRT further test. Results: The number of coffee cherries of the Yellow Catura was better than the Sigarar Utang. The caffeine is better in Sigararutang in all PGR applications compared to other combinations. The antioxidant activity of Yellow Catura with the application of NAA and GA3 is better than other combinations. Vitamin C in Yellow Catura with GA3 application and control is better than other combinations. The protein in Yellow Catura with NAA application is better than other combinations. The sugar in Yellow Catura with all applications of PGR is better than the other combinations. Conclusion: PGR application and differences in varieties affect the chemical content namely caffeine, antioxidant activity, vitamin C, protein, and total sugar.
Co-Authors Alfandi, Iqbal Andayani, Neny Arimarsetiowati, Rina BUDI SETIADI DARYONO Dharmawati, Nuraeni Dwi Endang Semiarti Erwin Prastowo Hartati, Retni Mardu Kumala Dewi Lila Natasaputra, Lila Parmi P, Parmi Ruswanto, Adi Santosa, Tri Nugraha Budi Sebayang, Denny Swadaya Putra Silalahi, Edo Hasiholan Triwaluyo, Tejo Valensi Kautsar, Valensi Yekti Asih Purwestri Zaenal Arifin