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INDONESIA
Jurnal Penelitian dan Pengembangan Agrokompleks
Published by Universitas Hasanuddin
ISSN : -     EISSN : -     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue "VOLUME 1 NOMOR 2, DESEMBER 2018" : 5 Documents clear
PENDUGAAN PRODUKTIVITAS PADI SAWAH BERDASARKAN REFLEKTANSI (INDEKS VEGETASI), WARNA DAN KERAPATAN TANAMA Suhardi Suhardi; Daniel Useng; Nugrah Pratiwi Johan
Jurnal Penelitian dan Pengembangan Agrokompleks VOLUME 1 NOMOR 2, DESEMBER 2018
Publisher : Universitas Hasanuddin

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Abstract

Production of paddy in a different place is caused by several factors such as soil type, soilnutrient content, pests and diseases, climate change and cultivation techniques. Because ofthese differences, to find out the productivity of land in a large area needs technology so thatthe results are more appropriate. For this reason, this study was conducted with the aim ofestimating land productivity using technology that reflects plant reflectance in several croppingpatterns. , taking a portrait of land appearance and measuring grain productivity to be used asvalidation data. The data is processed by linking reflectance (vegetation index), color, plantdensity and productivity of paddy rice in the same area. The results show that there is arelationship between plant density with the productivity of paddy fields (tons/ha) with acoefficient of determination (R2) that is 0.7. Rice plants in Legowo 2-1 cropping pattern havemore influence on the index increase compared to the Tegel planting pattern. The relationshipbetween the vegetation index and rice productivity (tons/ha) is weak in SR, NDVI, SAVI, MSAVI,and IPVI and is strong in RDVI
PENGARUH PENAMBAHAN BUBUK BUNGKIL KELAPA TERHADAP PERMEN COKELAT YANG DIHASILKAN Jumriah Langkong; Rindam Latief; Namira Syaifudin
Jurnal Penelitian dan Pengembangan Agrokompleks VOLUME 1 NOMOR 2, DESEMBER 2018
Publisher : Universitas Hasanuddin

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Abstract

Chocolate candy is one of food products favored by children and society. Chocolatecandies was prepared by defatted coconut powder as a filler. Chocolate candy was made simplewith the main ingredients: cocoa butter (350 grams), cocoa powder (8%), refined sugar (28%),lecithin (0.5%), and defatted coconut powder. The treatment were the different amount ofdefatted of coconut powder, namely A1 (22%), A2 (27%), and A3 (32%). The purpose of thisstudy was to get of the amount of defatted coconut powder formulations to be used and todetermine the physical, chemical and acceptabillity (organoleptic) of chocolate candy. Theparameters were stability, fat bloom, water content, and organoleptic tests include color,aroma, taste, and texture. The results showed that the chocolate had good stability, the watercontent ranged from 0.61%-1.37%. The use of defatted coconut powder with levels of 22% toproduce chocolate candy products ware relatively more preferred by panelists on theorganoleptic parameters of color and texture.
DINAMIKA KELOMPOK TANI PADA PROGRAM KEBUN BIBIT RAKYAT (KBR) DI KABUPATEN PINRANG, SULAWESI SELATAN Ayu Rahayu; Asar Said Mahbub; Makkarennu Makkarennu1
Jurnal Penelitian dan Pengembangan Agrokompleks VOLUME 1 NOMOR 2, DESEMBER 2018
Publisher : Universitas Hasanuddin

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Abstract

Development of Community nursery (Kebun Bibit Rakyat: KBR) is one of the programsupported by national government involving farmer groups in an effort to support the functionand carrying capacity of land and efforts to improve the welfare of the community. Thedynamics of farmer groups is crucial to the success of this KBR program. This study aim toidentify the dynamics of Farmers Group KBR. This research was focused at Sylva Lestarifarmer group in Duampanua Subdistrict, Pinrang Regency, South Sulawesi. Methods of datacollection are direct observation and interview by using interview guide (semi structuredinterview) to farmer group member. Group dynamics are identified by elemental elements:objectives, structures, institutions, development and coaching, cohesiveness, atmosphere andgroup effectiveness. The number of respondents is 19 people. Data analysis used qualitativedescriptive method. The results showed that the dynamics of farmers group KBR Sylva Lestaribased on group dynamics elements dynamically categorized (96.2%). This shows that theinteraction between members in the group goes well so that the goals set can be realized
RESPON TIGA VARIETAS PADI (Oryza sativa L.) PADA BERBAGAI SISTEM TANAM LEGOWO Wahyuddin Abbas; Muh Riadi; Ifayanti Ridwan
Jurnal Penelitian dan Pengembangan Agrokompleks VOLUME 1 NOMOR 2, DESEMBER 2018
Publisher : Universitas Hasanuddin

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Abstract

This research was conducted in Village S. Mallori, Sub District Dua Pitue, Sidrap Regencywhich lasted from May to August 2015. This study aims to determine the growth and production ofrice varieties Mekongga, Inpari 14 and Inpari 30 on some legowo planting system. This researchwas conducted based on Split Plot Design. As the main plot is legowo consisting of four croppingsystems, namely tiles (30 cm x 30 cm), legowo 2: 1 (40 cm x 15 cm x 15 cm), Legowo 3: 1 (40 cmx 15 cm x 15 cm), and Legowo 4: 1 (40 cm x 15 cm x 15 cm) while the subplot is a variety consistingof three varieties namely Mekongga, Inpari 14 and Impari 30. There are 12 treatment combinationswhich are replicated 3 (three) times so that overall there are a total of 36 plot total experiments.The results showed that the use of different planting systems significantly significantly affected thegrowth and production of rice crops with the best results shown by tile planting system (30 cm x30 cm) on the parameters of the number of productive tillers of 16.41 stems, the number of grains46per panicle 178.31 grains, and panicle density of 7.02 grains.cm-1. However, the highest yield ofgrain per hectare was shown by the planting of legowo 2: 1 and legowo 3: 1 systems, ie 6.38 and6.33 tons GKP.ha-1, respectively. Inpari 14 varieties gave the best results on the parameters ofnumber of productive tillers (11.22 stems), panicle length (25.99 cm) and percentage of unhulledgrain (85.65%), and empty grain (14.34%). There is no interaction between the treatment ofplanting systems with varieties on the growth and production of good rice crops
PEMBUATAN RAGI TAPE DAN TAPE (MAKING YEAST TAPE AND TAPE) Rohani islami
Jurnal Penelitian dan Pengembangan Agrokompleks VOLUME 1 NOMOR 2, DESEMBER 2018
Publisher : Universitas Hasanuddin

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Abstract

Tape adalah salah satu makanan tradisional yang banyak dikonsumsi oleh masyarakat Indonesia dan merupakan hasil fermentasi singkong atau beras ketan. Mutu tape yang baik ditandai dengan aroma yang harum, enak, legit, dan tidak menyengat karena terlalu tinggi kadar alkoholnya Fermentasi tape dipengaruhi oleh mikroorganisme yang terdapat pada ragi yang ditambahkan ke dalam beras ketan.Tujuan dilakukannya praktikum ini yaitu untuk mengetahui cara pembuatan tape ketan dan untuk mengetahui pengaruh konsentrasi ragi terhadao tingkat kemanisan tape ketan yang dihasilkan. Metode yang digunakan yaitu metode pengolahan dan metode pengujian sensori. Hasil yang diperoleh dari praktikum ini yaitu. tape yang dihasilkan memiliki aroma, warna, rasa khas tape, sedangkan tekstur yang dihasilkan lembut dan sedikit lengket. Kesimpulan dari praktikum ini yaitu proses pembuatan tape dilakukan dengan melalui berbagai tahap yaitu penimbangan, pencucian, perendaman, pengukusan, penambahan ragi dan pembungkusan.             Tape is one of the traditional foods that are widely consumed by Indonesian people and is the result of fermented cassava or sticky rice. Good tape quality is characterized by a fragrant aroma, tasty, legit, and not stinging because of too high alcohol content Fermentation tape is influenced by microorganisms found in yeast added to glutinous rice. The purpose of this practicum is to find out how to make sticky tape and to determine the effect of yeast concentration on the sweetness level of sticky tape produced. The method used is processing method and sensory testing method. The results obtained from this lab are. the tape produced has a distinctive aroma, color, taste, while the resulting texture is soft and slightly sticky. The conclusion of this practicum is that the process of making tape is done through various stages, namely weighing, washing, soaking, steaming, adding yeast and wrapping.

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