Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal JTSL (Jurnal Tanah dan Sumberdaya Lahan) Journal of Food and Culinary
Avilia, Alma
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Environmental Science

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
LITERATURE REVIEW: PERANAN ACAULOSPORA TERHADAP PENYERAPAN FOSFOR PADA AKAR TANAMAN SINGKONG Khastini, Rida Oktorida; Avilia, Alma; Salsabila, Nuriana; Febrianty, Rafiony Eka; Aisy, Rihadatul; Frandista, Saniyyah Cinta
Jurnal Tanah dan Sumberdaya Lahan Vol. 11 No. 2 (2024)
Publisher : Departemen Tanah, Fakultas Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtsl.2024.011.2.1

Abstract

Mycorrhiza is a form of mutualistic symbiosis between plant roots (rhiza) and fungi (mykes). Plants will get various kinds of nutrients, especially phosphorus (P) from their mycorrhiza, while mycorrhiza will get carbon (C) from plants. Phosphorus is a macro nutrient that plants must have. Phosphorus has important functions in plants, namely during respiration, photosynthesis, energy transport, energy storage, cell enlargement, cell division, as well as processes within plants, stimulating plant root development and germination. Mycorrhiza is grouped into three types, namely ectendomycorrhiza, ectomycorrhiza, and endomycorrhiza. This journal review uses the SLR or Systematic Literature Review method with the aim of knowing the meaning of mycorrhiza, characteristics, enzymes that play a role, the mechanism of phosphorus absorption in mycorrhiza, mycorrhizal colonization, and mycorrhizal symbiosis in cassava plants. This article discusses mycorrhiza, one of the mycorrhizal genera, namely Acaulospora, which is included in the endomycorrhiza or Vesicular Arbuscular Mycorrhiza (VAM). The spores are characterized by a brownish yellow color and a rough surface like orange peel. The phosphatase enzyme is produced by Acaulospora hyphae. This enzyme helps increase the amount of P nutrients that are useful for plants by releasing the fixation of P nutrients from Al, Fe, and Ca in the soil, so that phosphate elements are available to plants.
Pemanfaatan Talas Beneng (Xanthosoma undipes) Sebagai Alternatif Sumber Karbohidrat Dalam Penguatan Kerawanan Pangan Avilia, Alma
Journal of Food and Culinary Vol. 6 No. 2 [Desember 2023]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Good food security conditions are characterized by the availability of sufficient food sources for households and individuals. One of the triggers for food insecurity is due to dependence on one type of source. The majority of the population in Indonesia still depends on carbohydrate sources, namely rice. The existence of food diversification, namely by processing taro beneng as a source of carbohydrates, provides an opportunity to reduce food insecurity. This study aims to utilize the potential of taro beneng as an alternative carbohydrate by using quantitative methods and Systematic Literature Review methods by identifying and interpreting existing case studies with relevant methods.  Taro beneng can be processed into various kinds of processed snacks to processed noodles. The nutritional value obtained when taro beneng is processed into alternative carbohydrates, namely noodles is 5.02% protein, 4.43% fat, 1.97% crude fiber and 77.1% carbohydrates.Kondisi ketahanan pangan yang baik ditandai dengan tersedianya sumber pangan bagi rumah tangga dan individu secara cukup. Salah satu pemicu timbulnya kerawanan pangan karena adanya ketergantungan pada satu jenis sumber. Mayoritas penduduk di Indonesia masih bergantung pada sumber karbohidrat yakni beras. Adanya diversifikasi pangan yakni dengan mengolah talas beneng sebagai sumber karbohidrat memberikan peluang untuk mengurangi kerawanan pangan. Penelitian ini bertujuan untuk memanfaatkan potensi talas beneng sebagai alternatif karbohidrat dengan menggunakan metode kuantitatif dan metode Systematic Literature Review serta menafsirkan studi kasus yang ada dengan metode yang relevan. Talas beneng dapat diolah menjadi berbagai macam olahan cemilan sampai dengan olahan mie. Adapun nilai gizi yang diperoleh ketika talas beneng diolah menjadi alternatif karbohidrat yakni mie adalah karbohidrat 77%, lemak 4%, protein 5%, dan serat kasar 2%.
Co-Authors Aisy, Rihadatul Febrianty, Rafiony Eka Frandista, Saniyyah Cinta Rida Oktorida Khastini Salsabila, Nuriana