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All Journal Jagur: Jurnal Agroteknologi Jurnal Pendidikan Teknologi Pertanian
Muhanniah
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Other

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Pertumbuhan dan Produksi Tanaman Jagung Manis (Zea mays saccharata Sturt) Varietas Bonanza F1 yang Diaplikasikan Beberapa Konsentrasi Biosaka Sainuddin; Muhanniah; Fenny Hasanuddin
JURNAL AGROTEKNOLOGI UNIVERSITAS ANDALAS Vol 7 No 2 (2025)
Publisher : Jurusan Budidaya Pertanian Fakultas Pertanian Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jagur.7.2.81-87.2025

Abstract

Sweet corn is commonly known as sweet corn is one of the horticultural commodities that has a high carbohydrate source. Biosaka is an elicitor in the form of a material made from a solution of plants or grasses that can protect plants from diseases and pests and reduce the use of chemical fertilizers by 50-90%. The use of Biosaka for farmers can support the development of organic farming. This study aims to determine the effect of several Biosaka concentrations on the growth and production of sweet corn (Zea mays saccharata Sturt) Bonanza F1 variety and determine the best concentration. The study was conducted in Rappang Village, Panca Rijang District, Sidenreng Rappang Regency, South Sulawesi, from February to June 2025. The study used a one-factor Randomized Block Design (RAK), namely Biosaka concentration with five levels (0 ml, 25 ml, 50 ml, 75 ml, and 100 ml/15 liters of water) with three replications. The parameters observed included plant height, number of leaves, flowering age, number of seeds per row, number of rows per cob, and production per unit. The results showed that the provision of Biosaka did not have a significant effect on all parameters, but a concentration of 75 ml/15 L gave the highest results for most parameters.
Studi Pembuatan Bumbu Bubuk Palekko Instan Dengan Metode Foam Mat Drying Harfika; Salfiana; Syarifuddin, Rifni Nikmat; Muhanniah
Jurnal Pendidikan Teknologi Pertanian Vol. 9 No. 2 (2023): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i2.680

Abstract

This research was conducted to determine the effect of adding egg white as a foam drying agent (foam-mat dryig) on ​​the physical, chemical and organoleptic properties of the resulting instant palekko powdered seasoning. This research was carried out using a completely randomized design (CRD) with 3 treatments. The treatment applied was the addition of different egg white concentrations to the spice composition, namely A (10%), B (15%), and C (20%), each treatment was repeated 3 times. The test parameters in this study include; yield, soluble time, moisture content, ash content, flavour, color, taste and texture. The research data were analyzed for diversity to determine the effect of the treatment on the test parameters, and if there was a significant effect then it was continued with Duncan's multiple range test to find out the real difference between the treatments. The results of the study revealed that the concentration of egg white as a foam-mat drying agent affected the yield, moisture content, ash content, and the taste of the instant palekko powder seasoning produced. The best treatment was obtained in treatment A, namely the addition of the palekko seasoning formula with an egg white concentration of 10%, which reached a treatment value of 5.44, with an average yield test result of 25.88; water content 13.43%; ash content 20.26%; dissolving time 0.31 gram/second; as well as a color preference level score of 5.4; smell 5.57; taste 5.41; and texture 5.37
Co-Authors Fenny Hasanuddin Harfika Sainuddin Salfiana Syarifuddin, Rifni Nikmat