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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jagur: Jurnal Agroteknologi Jurnal Pendidikan Teknologi Pertanian
Muhanniah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Physics 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.
Quality Test of Hybrid Corn Seeds Based on the Position of the Seeds on the Cob with a Comparison of the Parental Ratios that Have Been Applied with Trichoderma sp. Muhanniah
Jurnal Penelitian Pendidikan IPA Vol 10 No SpecialIssue (2024): Science Education, Ecotourism, Health Science
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10iSpecialIssue.8057

Abstract

Seeds are a means of production whose quality must be guaranteed and maintained. The seed production, quality testing is an important part. This research aims to determine the effect of seed position on the cob, ratio comparison, and application of Trichoderma sp. on the quality of hybrid corn seeds. This research was carried out in BALITSEREAL, Maros Regency from September to October 2018. This research used a 3-factor factorial design method with a Completely Randomized Basic Design with each treatment combination consisting of 3 replications. The results showed that the position of the base seed had an effect on PK 11.63cm, JAS 4.51. The position of the middle seed has an effect on BKKN 12.31g, DHL 8.19 (cm-2). A ratio of 1:2 has an effect on a JAS of 4.47. A ratio of 1:3 has an effect on a PAP of 16.84cm. Trichoderma sp. 108 has an effect on DHL 9.56 (cm-2). The interaction of the position of the middle seed with a ratio of 1:2 has an effect on BKKN 12.85g. The interaction of base seed position with a ratio of 1:2 has an effect on JAS 4.77. The interaction of base seed position with a ratio of 1:3 had an effect on DB of 99.33%. The interaction between middle seed position and Trichoderma sp. 104 has an effect on BKKN 12.89g. The interaction between seed base position and Trichoderma sp. 104 had an effect on JAS 4.83, PK 12.29cm. The interaction ratio of 1:3 with Trichoderma sp. 10 4 has an effect on BKKN 12.39g. The interaction ratio of 1:3 with Trichoderma sp.10 8 has an effect on PK 11.82cm. The interaction ratio of 1:2 with Trichoderma sp.10 8 has an effect on JAS I4.86, DHL 8.97 (cm-2). Interaction of seed base position, ratio 1:2 and Trichoderma sp. 108 has an effect on JAS 5.60. The interaction of base seed position, ratio 1:3 and Trichoderma sp.10 8 has an effect on PK 13.15cm. Interaction of middle seed position, ratio 1:3 and Trichoderma sp. 10 4 has an effect on BKKN 13.80g on the quality of hybrid corn seeds.
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