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All Journal Jurnal Media Pertanian Indonesian Food Science and TechnologyJournal Jurnal Agroecotania : Publikasi Nasional Ilmu Budidaya Pertanian Makara Journal of Science Jurnal Karya Abdi Masyarakat
Y. G. Armando
Universitas Jambi
Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Public Health

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ertumbuhan Bibit Kopi Liberika Tungkal Jambi (Coffea liberica W. Bull ex Hiern) pada Media Gambut yang Diberi Kapur Dolomit Yuyun Riyani; Y. G. Armando; Yatrofa Yatrofa
Jurnal Agroecotania : Publikasi Nasional Ilmu Budidaya Pertanian Vol. 3 No. 1 (2020): Jurnal Agroecotania: Publikasi Nasional Ilmu Budidaya Pertanian
Publisher : Jambi University, Fakultas Pertanian, Program Studi Agroekoteknologi

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Abstract

offee is one of the leading commodities in the plantation sector which is widely cultivated in Indonesia. The aims of this research is to know the response of dolomite dosage for growth of liberica coffee seedlings in peat soil. Completely Randomized Design (RAL) were used in this research with a dolomite dose as a treatment factor. The treatment were without dolomite (control), dolomite 7.5 g / polybag, dolomite 11.25 g / polybag and dolomite 15 g / polybag. This research was conducted from June to September 2017. The results showed that giving of dolomite can increase the growth of coffee seedlings of liberica Tungkal Jambi and dolomite dosage of 7.5 g / polybag showed the best growth in performance of coffea seedlings of the whole aspect.
Functional Properties of Purple Water Yam Flour Modified by Lactobacillus plantarum Ulyarti, Ulyarti; Yulia, Ade; Nazarudin, Nazarudin; Armando, Yunta Gombang; Erawaty, Lela
Makara Journal of Science Vol. 25, No. 1
Publisher : UI Scholars Hub

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Abstract

Purple water yam flour modified by Lactobacillus plantarum fermentation may be used as an ingredient in flour-based functional food. The purpose of this research is to determine the effect of fermentation time on the functional properties of purple water yam flour modified using L. plantarum. This research used a randomized block design with six treatments: without fermentation (control) and 12, 24, 36, 48, and 60 h of fermentation. Results showed that lactic acid bacteria initially grow well with increasing viability over 48 h of fermentation. Growth and viability rates began to decrease as the organisms entered the declining or dying phase. Statistical analysis showed that fermentation time affects the solubility at 75 °C, chromatic color values L* and b*, and antioxidant activity of flour. Fermentation for 36 h produced the best modified purple water yam flour with an antioxidant activity of 69.82%, bulk density of 0.817 g/mL, water absorption capacity of 3.31 g/g, oil absorption capacity of 1.20 g/g, solubility of 0.45%, L* of 80.33, a* of 16.33, and b* of −5.33. The results indicate that purple water yam flour modified by L. plantarum fermentation for 36 h could be developed as a functional food ingredient.
Aplikasi Vermikompos dalam Meningkatkan Pertumbuhan dan Hasil Melon (Cucumis melo L.) Budiyati Ichwan; Hajar Setiaji; Y.G Armando; Eliyanti Eliyanti; Zulkarnain Zulkarnain; Lily Ayuandriani
Jurnal Media Pertanian Vol 7, No 2 (2022): Oktober
Publisher : Universitas Batanghari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jagro.v7i2.145

Abstract

This study aimed to examine the effect of vermicompost in increasing melon growth and yield and to obtain a dose of vermicompost that was able to provide the best melon growth and yield. The research design used was a Randomized Block Design (RBD) with one factor, namely the dose of vermicompost consisting of: 0 tonha-1; 5 tonha-1; 15 tonha-1; 25 tonha-1; and 35 tonha-1. The results showed that the application of vermicompost increased plant length, number of leaves, leaf area, stem diameter, fruit diameter, and weight per fruit of melon plants. The dose of vermicompost that gave the best melon growth and yield was 25 tonha-1, with a weight per fruit of 1,8 kg, and productivity of 50 tonha-1, 1,2 times greater than the potential yield of melon
The Application of Purple Yam Flour for Stick Crackers Armando, Yunta Gombang; Ulyarti, Ulyarti; Rulaini, Melati; Mursyid, Mursyid; Tafzi, Fitry; Surhaini, Surhaini; Nazarudin, Nazarudin
Indonesian Food Science and Technology Journal Vol. 6 No. 2 (2023): Volume 6. Number 2, July 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v6i2.21133

Abstract

This study was conducted to determine the effect of substitution of wheat flour with purple yam flour on the physicochemical and organoleptic characteristics of sticks cracker and to obtain the appropriate concentration of purple yam flour for the best physicochemical and organoleptic characteristics of stick crackers. This study used a completely randomized design (CRD) with 6 levels of purple yam flour (0, 12.5%, 25%, 37.5%, 50%, and 62.5%) and 4 replications. The purple yam flour substitution gave a significant effect on physical parameters, namely hardness and color (L*, a*, b* and hue), anthocyanin content of stick crackers, and on the color and texture of sticks cracker, but gave no significant effect on its taste and aroma. The purple yam flour substitution increased the water, ash, fat, and crude fiber content, but decreased the value of carbohydrate and protein content when compared to the control. It is suggested that stick crackers be made with substitution of 50% purple yam flour. This level of substitution produced stick crackers with hardness value 1.55 gF, L* 14.58, a* 4.60, b* 0.19, 54.87% carbohydrate, 4.35% water, 28.87% fat, 9.34% protein, 2.57% ash, 0.67% crude fiber and anthocyanin 62.48 mg cyanidin3-glucoside equivalent/g.
INTENDED CHANGE MASYARAKAT PELAKU INTEGRASI TERNAK HULTIKULTURA DALAM PENANGGULANGAN BENCANA ASAP DI LAHAN GAMBUT KECAMATAN KUMPEH ULU Adriani, Adriani; Andayani, Jul; Hamzah, Hamzah; Armando, Yunta Gombang; Novianti, Sri
Jurnal Karya Abdi Masyarakat Vol. 1 No. 2 (2017): Jurnal Karya Abdi Masyarakat
Publisher : LPPM Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (82.744 KB) | DOI: 10.22437/jkam.v1i2.4291

Abstract

Setiap tahun wilayah kumpeh selalu mengalami kebakaran hutan yang berdapak pada banyaknya asap yang ditimbulkan, ditambah lagi kebiasaan masyarakat dalam pengolah lahan pertanian dengan membakar dengan alasan lebih mudah, murah dan sisa pembakaran bisa menjadi pupuk. Namun sebagian besar wilayahnya terdiri atas lahan gambut yang mudah terbakar jika terjadi kemarau dan api sulit dikendalikan. Tentunya ini menjadi masalah sekaligus tantangan untuk bisa merubah pola pengolahan lahan yang selama ini dilakukan kearah yang lebih baik (Intended-Change). Survei pendahuluan, wawancara dengan masyarakat dan kelompok tani di Kumpeh Ulu bahwa kebiasaan masyarakat sudah turun temurun dilakukan yaitu membakar lahan 1-3 minggu dengan cara menunpuk tanaman semak yang sudah ditebas, kemudian ditutup tanah dibagian atasnya dan dibakar sampai semua sisa tanaman habis. Namun karena lahanya berupa gambut, maka tanah bagian atas juga merupakan bahan yang siap terbakar. Padahal selama proses pebakaran ini terjadi pencemaran udara karena tingginya kandungan asap, sulit mengendalikan api jika sudah melebar. Potensi yang sangat menunjang dalam proses pengolahan lahan yang ramah lingkungan adalah melakukan pengolahan limbah kotoran ternak dan limbah tanaman yang ada menjadi pupuk organik. Karena selama ini petani peternak tidak mengetahui pengolahan kotoran ternak menjadi pupuk bahkan kotoran ternak yang ada dibuang begitu saja disekitar kandang yang juga mengakibatkan pencemaran udara dan air. Padahal jumlah ternak yang dimiliki kedua kelompok tani (sumber rezeki dan karya tani) tergolong banyak yaitu sapi 37 ekor dan kambing 66 ekor. Potensi kotoran dari ternak ini sekitar 851 kg per hari dalam bentuk basah dari sapi dan sebanyak ± 30 kg per hari dari kambing. Tentunya ini merupakan bahan baku yang bisa dimanfaatkan selain sisa atau limbah tanaman hultikutura yang ada. Kegiatan penyluhan dilakukan di rumah ketua kelompok sumber rezeki yang diikuti sebanyak 22 onggota kelompok tani. Materi yang diberikan pada kegiatan penyuluhan ada 3 yaitu karerateristik lahan gambut, proses pembuatan pupuk organik dari kotoran ternak dan hijauan serta materi dampak asap pembakaran terhadap kesehatan. Selain penyuluhan juga ada praktek pembuatan pupuk organik sebanyak 1 ton, dengan menggunakan 600 kg kotoran kambing, 400 kg rumput yang sudah dicacah, ditambah dengan 1 liter EM4, 5 kg dedak padi dan 2,5 kg urea. Semua bahan diaduk rata dan disimpan selama 21 hari dengan cara ditutup tarpal. Hasil evaluasi kegiatan pengabdian bahwa pupuk organik yang dihasilkan memperlihatkan bentuk fifik yang baik yaitu berwarna coklat sampai kehiataman, berbauk tanah dan bertektur gembur.
Co-Authors AA Sudharmawan, AA Ade Yulia ADRIANI ADRIANI Adriani Adriani Agus Syarif Anis Tatik Maryani Budiyati Ichwan Dwi Suryahartati Eliyanti Eliyanti Erawaty, Lela FITRY TAFZI Hajar Setiaji Hamzah, Hamzah Jul Andayani Lily Ayuandriani M. Syarif Muhammad Agus Muljanto Nazarudin Rulaini, Melati Sri Novianti Sri Novianti Sulistiyo, Urip Surhaini Surhaini, Surhaini Upik Yelianti Yatrofa Yatrofa Yuyun Riyani