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All Journal ZOOTEC Jurnal Peternakan Integratif
Umar, S.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Energy Environmental Science Social Sciences Veterinary

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Effect of Eco Enzymes Concentration on Growth and Production of Kembang Telang Plant(Clitoria ternatea L.) as Animal Feed Sembiring, S. D. B. J.; Ginting, N.; Umar, S.; Ginting, S.
Jurnal Peternakan Integratif Vol. 9 No. 1 (2021): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (256.186 KB) | DOI: 10.32734/jpi.v9i1.6491

Abstract

KembangTelang plant is a legume that contains high protein for animal feed.This research aim to investigate the effect of giving Eco Enzymes (EE) at different concentration on the growth and production of KembangTelang plant (Clitoria ternatea L.) and it was conducted at the Compost Center, Faculty of Agriculture, University of North Sumatra from October to December 2020. Research design was used a completely randomized design with two factors, namely Eco Enzymes concentration and watering application using plant infusion which was regulated by dropping rate. There were 3 treatments and 3 replications. The first factor were the concentration of Eco Enzymes, i. e K1=1% , K2=0,5%, K3=0,33%. The second factor were watering with a plant infusion system or a regulated dropping rate, T1= slow drop, T2= medium drop, and T3= quick drop. The parameters observed were plant height, number of leaves, number of branches, stem diameter, leaf width, production of fresh matter and production of dry matter.The results showed that the concentration of Eco EnzymesK1 1% gives a very real effect (P< 0.01) on the parameters of plant height, number of leaves, number of branches, and production of fresh matter, while on the parameters of stem diameter gives a real influence (P<0.05), and gives an unreal influence (P>0.05) on the parameters of leaf width, dry matter production and the use of plant infusion. The best response of Eco Enzymes administration was of 1% concentration.
Sifat fisik dan organoleptik es krim dengan penambahan ubi banggai ungu (Dioscorea alata L.) Umar, S.; Hadju, R.; Kalele, J.A.D.; Yelnetty, A.; Utiah, W.; Sakul, S.
ZOOTEC Vol. 44 No. 1 (2024)
Publisher : Universitas Sam Ratulangi

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ubi banggai ungu (Dioscorea alata L) terhadap sifat fisik dan organoleptik es krim. Bahan utama yang digunakan dalam penelitian adalah susu UHT, ubi banggai ungu. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dan 5 ulangan untuk kualitas fisik, dan untuk pengujian organoleptik terdiri  dari 4 perlakuan dan 35 ulangan (panelis). Adapun perlakuan dalam penelitian  ini adalah:  P0 Tanpa penambahan ubi banggai ungu 0%, P1 Penambahan ubi banggai ungu 8%, P2 Penambahan ubi banggai ungu 16%, P3 Penambahan ubi banggai ungu 24%. Variabel yang diukur adalah sifat fisik, overrun, waktu leleh dan uji organoleptik warna, aroma, tekstur dan cita rasa. Data yang diperoleh dari semua variable dianalisis menggunakan analisis varians. Apabila terdapat perbedaan  rataan perlakuan akan dilanjutkan dengan uji lanjut beda nyata jujur (BNJ). Hasil penelitian ini menunjukkan bahwa perlakuan penambahan ubi banggai ungu memberikan pengaruh berbeda nyata (P<0,05) terhadap titik leleh, warna, dan cita rasa dan berbeda tidak nyata (P>0,05) terhadap overrun, aroma dan tekstur. Berdasarkan hasil analisis data dan pembahasan pada penelitian yang dilakukan dapat di simpulkan bahwa penambahan ubi banggai ungu pada sampai dengan 8% menunjukkan kualitas fisik es krim yang baik dan secara organoleptik  dapat diterima oleh panelis. Kata kunci: Es krim, kualitas fisik, organoleptik, ubi banggai ungu (Dioscorea alata L)
Co-Authors Afriza Yelnetty Ginting, N. Ginting, S. Kalele, J.A.D. R. Hadju S. Sakul Sembiring, S. D. B. J. W. Utiah