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Windu Mangiring
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Respons Kacang Hijau (Vigna radiata L.) Akibat Takaran Pupuk Kandang Dan Frekuensi Penyemprotan KSM Alima Maolidea Suri; Maryati Maryati; Windu Mangiring; Fizzaria Khasbullah
JURNAL WACANA PERTANIAN Vol 18 No 2 (2022): Jurnal Wacana Pertanian
Publisher : Pusat Penelitian dan Pengabdian pada Masyarakat Sekolah Tinggi Ilmu Pertanian Dharma Wacana

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Abstract

Mungbean are one of the food crops that produce 22% vegetable protein sources. It’s the third food crop after soybean and peanut. It has the potential to be developed because high economic value. The price is quite stable when compared to other food commodities. Cow manure can increase the nutrient content, the physical and chemical properties of the soil. You can also provide liquid organic fertilizer in the form of KSM to add the nutrients. KSM fertilizer is a new fertilizer circulating at the farmer level. It’s claimed to increase the absorption of fertilizer by plants. Research method used was a completely randomized block design which arranged in a factorial manner with three replications. The first factor is the dose of manure and the second factor is the frequency of fertilization of KSM to promote plant growth. Treatment without manure and KSM is as a comparison factor (control). The results showed that the dose of 1.2 kg of manure and the time of spraying every 3 days after planting could increase the growth and yield of mungbean. Dosage of manure and time of spraying don’t interact both of them.
Pengaruh Interval Waktu Pemupukan Dan Konsentrasi Pupuk Organik Cair (POC) Terhadap Pertumbuhan Dan Hasil Bayam Merah (Amaranthus tricolor L) Untung Yahudi; Windu Mangiring; Yatmin Yatmin; Krisnarini Krisnarini; Fizzaria Khasbullah
JURNAL WACANA PERTANIAN Vol 18 No 2 (2022): Jurnal Wacana Pertanian
Publisher : Pusat Penelitian dan Pengabdian pada Masyarakat Sekolah Tinggi Ilmu Pertanian Dharma Wacana

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Abstract

Liquid organic fertilizer is fertilizer that is applied to the leaves. The advantage of fertilizer application through leaves is that nutrients are more easily absorbed by plants, both macro and micro nutrients. This study aims to determine the time intervals of fertilization and differences in the concentration of liquid organic fertilizer on the growth and yield of red spinach, as well as to determine the interaction between the two. The treatment used was the time of fertilization and the difference in the concentration of liquid organic fertilizer. The results showed that the timing of fertilization had a significant effect on the weight of red spinach plants. The time interval of fertilization every 3 days gave better results, namely 18.94 g. And there is no interaction between time interval and concentration of liquid organic fertilizer on the growth and yield of red spinach for all variables.
Respons Bibit Tebu (Sacharum officinarum L.) Terhadap Konsentrasi Zpt Dan Lama Penyimpanan Bahan Bibit Gasta Putra Gunanda; Yatmin Yatmin; Krisnarini Krisnarini; Windu Mangiring
JURNAL WACANA PERTANIAN Vol 17 No 1 (2021): Jurnal Wacana Pertanian
Publisher : Pusat Penelitian dan Pengabdian pada Masyarakat Sekolah Tinggi Ilmu Pertanian Dharma Wacana

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This research was conducted at the STIPER Dharma Wacana Metro Experimental Garden, Rejomulyo Village, Metro Selatan Subdistrict, metro city from October 2020 to December 2020. This study used a complete randomized block design arranged in a factorial with three replications. The first factor is concentration (K) which consists of three levels, namely k1 = 2ml / l, k2 = 7ml / l, and k3 = 10.5ml / l. The second factor was the storage time for the seed material (L), which consisted of three levels of l1 = 3 days, 12 = 5 days, and 13 = 7 days. The results showed that, the concentration of PGR had no significant effect on the growth of sugarcane seeds except for the percentage of shoot growth, the best PGR concentration was found at 2 ml / l. The storage time for seed material had no significant effect on the growth of sugarcane seeds. There was no interaction between the concentration of PGR and the storage time for sugarcane seedlings on the growth of sugarcane seeds.
Uji Vitamin C Dan Mutu Organoleptik Kimchi Pakcoy (Brassica rapa Subsp.Chinensis) Terhadap Pengaruh Konsentrasi Garam Dan Lama Fermentasi Fizzaria Khasbullah; Windu Mangiring; Krisnarini Krisnarini
JURNAL WACANA PERTANIAN Vol 16 No 2 (2020): Jurnal Wacana Pertanian
Publisher : Pusat Penelitian dan Pengabdian pada Masyarakat Sekolah Tinggi Ilmu Pertanian Dharma Wacana

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Abstract

Kimchi is a food that has a distinctive taste, which is sour due to the fermentation process. Kimchi made from vegetables and various spices in the form of spices. This research is about salt concentration and fermentation time on vitamin C content and organoleptic quality of kimchi pakcoy. The research method used is the method of description (single factor; two replications) by presenting the results of observations in the form of a histogram, then discussed descriptively. The treatment factor is a combination of salt concentration and fermentation time. Salt concentration (K) which consists of 3 levels, namely: K1 (2%), K2 (4%) and K3 (6%) and the duration of fermentation (L) which consists of 3 levels, namely: L1 (2 days), L2 (4 days) and L3 (6 days). The parameters analyzed were vitamin C content and organoleptic quality related to taste, aroma, color and texture. Salt concentration and fermentation time greatly affect the content of vitamin C and organoleptic quality. The highest vitamin C content was found in the K3L3 sample, namely 6% salt concentration and 6 days of fermentation time with a vitamin C content of 0.7320 mg / gr. Organoleptic quality using the hedonic test, related to taste, aroma, color and texture, yielded successive values, namely 5.2 (K3L2); 5,6 (K2L3); 5.9 (K1L1); 6.1 (K1L1)
PEMANFAATAN POTENSI LIMBAH LOKAL DALAM BUDIDAYA TANAMAN HORTIKULTURA MENUJU PERTANIAN ORGANIK Fizzaria Khasbullah; Feby Musti Ariska; Nurleni Kurniawati; Windu Mangiring; Ainul Mardliyah; Alima Maolidea Suri; Yatmin
Jurnal Mitrawarga Vol. 2 No. 1 (2023): JURNAL MITRAWARGA
Publisher : Fakultas Ilmu Sosial dan ilmu Politik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jmw.v2i1.31

Abstract

Kelompok Wanita Tani (KWT) Sekar Mewangi adalah salah satu KWT aktif di Desa Untoro yang berada di wilayah Kecamatan Trimurjo Kabupaten Lampung Tengah. KWT tersebut telah mendapat penyuluhan rutin dari Dosen yang tergabung dalam Tim Pengabdian Masyarakat Sekolah Tinggi Ilmu Pertanian Dharma Wacana (STIPER). Penyuluhan dilakukan dalam bentuk sosialisi tentang memanfaatkan potensi limbah lokal (kotoran sapi, sekam padi, dan serasah tanaman) menjadi pupuk kompos yang difermentasi menggunakan Biostarter EM4. Dengan fermentasi menggunakan EM4 akan mempercepat proses penguraian bahan organik sehingga pupuk akan cepat matang dan siap diaplikasikan. Tujuan kegiatan ini yaitu memberikan pengetahuan kepada KWT mengenai cara pembuatan pupuk kompos fermentasi dengan memanfaatkan limbah lokal yang ketersediaannya cukup melimpah. Dengan demikian limbah tersebut dapat termanfaatkan secara optimal dan dapat mengurangi penggunaan pupuk kimia serta cost produksi usaha tani. Setelah kegiatan pengabdian ini diharapkan KWT dapat menyediakan pupuk kompos organik untuk kebutuhan petani di desa Untoro khususnya. Hasil dari kegiatan ini, anggota KWT mendapat informasi melalui transfer ilmu tentang cara pembuatan pupuk kompos dengan Biostarter. Kontribusi mendasar kepada anggota KWT yaitu setelah program pengabdian ini petani mampu memanfaatkan limbah lokal untuk membuat pupuk kompos yang dapat digunakan sebagai pupuk subtitusi guna mengatasi ketergantungan terhadap pupuk kimia, dalam budidaya tanaman hortikultura menuju pertanian organik. Tujuan dari pengabdian ini adalah memberikan pengetahuan kepada KWT bahwa limbah pertanian dan peternakan yang mereka tekuni dapat digunakan sebagai bahan baku pembuatan kompos. Dengan demikian, limbah tersebut dapat termanfaatkan secara optimal dan dapat mengurangi cost produksi usaha tani.
AKTIVITAS ANTIOKSIDAN DAN BAKTERI ASAM LAKTAT KIMCHI PAKCOY AKIBAT KONSENTRASI GARAM DAN LAMA FERMENTASI Khasbullah, Fizzaria Khasbullah; Windu Mangiring; Krisnarini; Nurleni Kurniawati
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.77-86

Abstract

Kimchi is a functional dish made of vegetable that can be made by spontaneous fermentation. Kimchi is a representative traditional fermented and ethnic dish in Korea that has been reported as a healthy food. Commonly, its raw material is Napa cabbage but nowadays its raw material can be from various vegetables, one of them is pakcoy. Among mustard greens, Napa cabbage and pakcoy, pakcoy contains the lowest Carotenoid while Napa cabbage (Brassica Juncea L.) contains the lowest Carotenoid. This research aimed to find out the activity of Lactic Acid Bacteria (LAB) and the antioxidant in pakcoy kimchi caused by salt concentration and fermentation duration. Experimental design by two factors, the first factor (S) was concentration of salt (2%, 4%, and 6%) and the second factor (F) was fermentation duration (2 days, 4 days, and 6 days) with three repetitions. The data was presented in form of diagram then, the result was discussed descriptively. Kimchi was made by mixing supporting material and salt smeared on pakcoy, kept in glass jar and subsequently fermented. The observation was done by LAB activity test with Total Plate Count (TPC) method and antioxidant activity by Diphenyl picrylhydrazin (DPPH) method. The research finding showed that concentration of salt and fermentation duration affected the total of LAB and antioxidant activity. The increase of salt concentration caused the decrease of LAB total, while the increase of fermentation duration caused the increase of LAB total. The increase of salt concentration and fermentation duration caused the decrease of antioxidant activity. The highest antioxidant activity was 86.35%, while the highest LAB content was 4.4x1011CFU/mL.
Co-Authors Alima Maolidea Suri Alima Maolidea Suri Feby Musti Ariska Fizzaria Khasbullah Gasta Putra Gunanda Khasbullah, Fizzaria Khasbullah Krisnarini Krisnarini Krisnarini Mardliyah, Ainul Maryati Maryati Nurleni Kurniawati Solly Aryza Untung Yahudi Yatmin Yatmin Yatmin