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INDONESIA
JURNAL GALUNG TROPIKA
Published by Universitas Muhammadiyah Parepare
ISSN : 23024178     EISSN : 24076279     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Galung Tropika dengan nomor p-ISSN 2302-4178 (cetak) dan e-ISSN 2407-6279 (online) adalah jurnal ilmiah yang menerbitkan hasil penelitian di bidang Pertanian, Peternakan, Perikanan, dan Biologi Tanaman. Serta menyajikan informasi hasil penelitian dan artikel ilmiah untuk pembangunan pertanian berkelanjutan di Indonesia yang dipublikasikan secara elektronik dan cetak.
Arjuna Subject : -
Articles 13 Documents
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Search results for , issue "Vol 11 No 1 (2022)" : 13 Documents clear
PENGARUH PENAMBAHAN FITOBIOTIK DAN Lactobacillus sp. DALAM RANSUM TERHADAP DEPOSISI LEMAK DAN KARKAS PADA KALKUN Dika Agung Nugroho Putra; Vitus Dwi Yunianto; Bambang Sukamto; Lilik Krismiyanto
JURNAL GALUNG TROPIKA Vol 11 No 1 (2022)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v11i1.890

Abstract

The study aimed to determine the effect of adding phytobiotics derived from the skin of shallots, garlic, and bay leaves combined with Lactobacillus sp. in turkey rations on fat deposition and carcass percentage. The experimental cattle used were 80 unsex turkeys aged 3 months. The experiment was arranged in a randomized block design (RAK) with 5 treatments and 4 groups based on body weight, each containing 4 turkeys. Groups were divided based on body weight, namely K1 (400-550 g); K2 (551-700 g); K3 (701-850 g), and K4 (851-1000 g). The treatments applied were T0= Basal ration/RB; T1=RB + 0.25 g Lactobacillus sp. ; T2 = RB + 2% Phytobiotics.; T3= RB+0.25 g Lactobacillus sp.+ 2% Phytobiotics and T4= RB + 0.5 g Lactobacillus sp.+ 2% Phytobiotics. The research parameters measured included fat digestibility, the relative weight of abdominal fat, meat fat content, and carcass percentage. The data were analyzed for variance at the 5% significance level, followed by Duncan's multiple area tests with a 5% significance level. The results showed that the addition of phytobiotics combined with Lactobacillus sp. had a significant effect (P<0.05) on the decrease in fat digestibility and fat content of meat but no significant effect (P>0.05) on the relative weight of abdominal fat and carcass percentage. The addition of 2% phytobiotics combined with 0.50 g of Lactobacillus sp. can reduce turkey meat's fat digestibility and fat content but does not increase the relative weight of abdominal fat and carcass percentage.
COMPARISON OF THE QUALITY OF COCOA SEED FERMENTATION WITH THE ADDITION OF MIXED CULTURE AND SINGLE CULTURE OF Lactobacillus plantarum Arita Putri Handayani; Andree Wijaya Setiawan; Yoga Aji Handoko
JURNAL GALUNG TROPIKA Vol 11 No 1 (2022)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v11i1.907

Abstract

The cocoa bean fermentation process is carried out to improve the quality of cocoa beans as industrial raw materials such as the formation of aroma, color, flavor and can increase the selling value. This study aims to examine the quality of the results of the addition of mixed culture and single culture Lactobacillus plantarum and determine the best quality of fermented cocoa beans with the addition of mixed culture and single culture Lactobacillus plantarum. The cocoa beans used for fermentation were RCC clones from Nglanggeran, Gunung Kidul. This study used a randomized block design (RAK) with different concentrations of yeast and bacteria, namely: single culture 5%, 10%, 15% and mixed culture 5%, 10%, 15% with a long fermentation time for 6 days. Cocoa beans without yeast and bacteria inoculum were used as controls. The single culture and the mixed culture used influenced the different results. The best treatment using a single culture was a single culture of 10%, while the treatment with the addition of mixed cultures was a mixed culture of 10%. The results of the research analysis of some of the best parameters as follows: 37.85?C temperature measurement; pH 5.37; yield 31,369; seeds 100 grams 76.25; water content 7.848%; lactic acid 0.1125%; acetic acid 0.281%; reducing sugar 5.1065; total fat 50.70%; and cut test organoleptic test the preferred treatment by the panelists was Mixed Culture 5%.
PERTUMBUHAN BIBIT KOPI BERDASARKAN TINGKAT KEMATANGAN BUAH DAN APLIKASI CENDAWAN ENDOFIT I Irma; S Syamsia; Abubakar Idhan; Amanda Patappari Firmansyah
JURNAL GALUNG TROPIKA Vol 11 No 1 (2022)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v11i1.941

Abstract

One of the efforts to accelerate the seeds' dormancy period is to use physiologically mature seeds and applicant of endophytic fungi. This study aims to determine the level of fruit maturity and the type of fungus that can accelerate germination and growth. This research was arranged with a Randomized Block Design with 2 treatments, namely the level of fruit maturity (based on the color) and the type of endophytic fungus. The maturity level of coffee cherries (coffee fruit skin color) consists of 4 levels, namely: brown, red, orange, and yellow. The second factor is the type of endophytic fungus with 2 levels, namely: isolate CE-1, isolate CE-5, and as control without endophytic fungi. The parameters observed were the percentage of germination (%), cotyledon rupture (days), fully open Institute leaves (days), the emergence of the first leaf (days), seedling height (cm), number of leaves (strands), root length (cm), weight plant fresh weight (gr), root fresh weight (gr), leaf root weight (gr), plant dry weight (gr), root dry weight (gr), leaf dry weight (gr). The results showed that the maturity level of coffee cherries significantly affected the percentage of germination, emergence of the first leaves, and plant fresh weight. The best fruit maturity level for the percentage of germination was red with 98.5% germination percentage, first leaf appearance (44 days), and plant fresh weight (0.25 g). The type of endophytic fungus isolate had a significant effect on the percentage of germination, fully open Institute leaves, and the emergence of the first leaves. The endophytic fungus CE-5 showed the best results in the percentage of germination parameters (93.06%), fully open institutional leaves (28 days), and first leaf emergence (46 days). The use of red coffee cherries with the application of endophytic fungi can be used to germinate and growth of coffee seedlings.

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