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All Journal JURNAL SAINS PERTANIAN EQUATOR FoodTech: Jurnal Teknologi Pangan
suryati suryati
UNIVERSITAS TANJUNGPURA
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Immunology & microbiology

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STUDI STATUS HARA NITROGEN, FOSFOR, DAN KALIUM UNTUK TANAMAN PADI SAWAH (Oryza sativa L.) PADA LAHAN PASANG SURUT DI DESA SUNGAI KAKAP KECAMATAN SUNGAI KAKAP KABUPATEN KUBU RAYA suryati suryati; asrifin aspan; ismahan umran
Jurnal Sains Pertanian Equator Vol 4, No 1: April 2015
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v4i1.9637

Abstract

Penelitian ini bertujuan untuk mengetahui status unsur hara N, P dan K di lokasi penelitian untuk pengembangan padi beserta rekomendasi pemupukannya. Penelitian dilaksanakan pada bulan Oktober 2014 sampai dengan bulan Desember 2014. Penelitian ini dilaksanakan di Desa Sungai Kakap dengan luas 7 ha. Metode penelitian yang digunakan adalah metode survey. Variabel pengamatan meliputi : N-total, P-tersedia, K-dd, pH, uji pirit, dan perhitungan kebutuhan pupuk. Hasil analisis menunjukkan bahwa status unsur hara N tergolong tinggi yaitu 0,51-0,74%, P tergolong sangat rendah sampai sedang yaitu 2,84-18,57 ppm dan K tergolong tinggi sampai sangat tinggi yaitu antara  0,62-1,26 cmol (+) kg-1, pH pada masing-masing lokasi penelitian tergolong masam bekisar 4,53-5,13, terdapat pirit dalam kategori tidak berbahaya. Rekomendasi pemupukan pada masing-masing lokasi yaitu A (258 kg Urea/ha, 64 kg SP36/ha, 18,98 kg KCL/ha), B (267 kg Urea/ha, 101 kg SP36/ha, 17,1 kg KCL/ha), C (255 kg Urea/ha, 118 kg SP36/ha, 10,52 kg KCL/ha), D (258 kg Urea/ha, 82 kg SP36/ha, 19,62 kg KCL/ha), E (257 kg Urea/ha, 112 kg SP36/ha, 18,05 kg KCL/ha), F (267 kg Urea/ha, 151 kg SP36/ha, 30,58 kg KCL/ha), G (265 kg Urea/ha, 133 kg SP36/ha, 24,32 kg KCL/ha). Kata Kunci : Lahan Pasang Surut, Padi, Sawah, Status Unsur Hara, Rekomendasi Pemupukan.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES DENGAN PENAMBAHAN PUREE LABU KUNING DAN TEPUNG CANGKANG TELUR AYAM Suryati Suryati; Maherawati Maherawati; Lucky Hartanti
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (682.507 KB) | DOI: 10.26418/jft.v2i1.38020

Abstract

Cookies are a popular snack for people. Additional of plk (pumkin puree) and tct (eggshell flour) will increase the nutritional value of cookies. The aims of this study is to determine the chemical and organoleptic characteristics of cookies made from pumpkin puree and chicken eggshell flour. The research using a Complete Randomized Block Design (CRBD) with singel factor that was the addition of eggshell flour and pumpkin puree (5:55, 7:53, 9:51, 11:49, 13:47, 15:45) and each treatment repeated 4 times so that 24 treatment combinations obtained. Data was analyzed statistically by using the ANOVA test, continued by HSD test. Organoleptic data was analyzed by Kruskall Walis test. The addition of pumpkin puree and chicken eggshell flour did not affect the water content, color, taste and overall preference level of the cookies produced, but did affect ash content, calcium levels and texture of cookies. Based on the effectiveness test (De Garmo), the best cookies are produced from a ratio of 7% chicken eggshell flour and 53% pumpkin puree with chemical characteristics : water content 4.206%, ash content 0.865%, calcium content 3.767%, texture 0.607 Kg Force, color 3.433 (likes), taste 3,533 (likes) and an overall average value of 3,600 (likes).
Co-Authors asrifin aspan Ismahan Umran Lucky Hartanti Maherawati, Maherawati