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Agropolitan
Published by Universitas Ichsan Gorontalo
ISSN : 22529527     EISSN : -     DOI : -
Core Subject : Science, Education, Agriculture,
Agriculture, Biological Sciences & Forestry Chemistry Other
Agropolitan is an open access journal published by Agriculture Faculty of Universitas Ichsan Gorontalo that provides a platform for the international scholars, academicians, researchers, and employees, and to whom it may concern to share the contemporary thoughts in the field of agriculture. Agropolitan, with registered number ISSN 2252-9527 (print), is a scientific multidisciplinary article by Universitas Ichsan Gorontalo.
Arjuna Subject : -
Articles 30 Documents
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TINGKAT ADOPSI INOVASI SISTEM TANAM JAJAR LEGOWO PADA TANAMAN PADI DI DESA ILOMANGGA KECAMATAN TABONGO KABUPATEN GORONTALO Nofri Ayinun Hiola; Indriana Indriana
Agropolitan Vol 5 No 1: Agropolitan Issue July 2018
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

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Abstract

This study aimed to analyze the of farmers adoption level of legowo jajar farming system on rice in the Village Ilomangga Tabongo District Gorontalo. The research method used was census method. The number of respondents in this studied was 30 people. They were the total farmers. The results showed that this study, it could be concluded, that the level of adoption of farmers to the system of planting jajar legowo was in the low category. This showed that the adoption rate of farmers on jajar legowo jajar system had not been maximal, because farmers were less looking for information outside the village and agricultural extension had not worked optimally. Could be suggested too that the farmers were expected to be more proactive in receiving and applying all the information gained for the success of their farms.
RESPON TANAMAN SAWI (Brasicca juncea L.) TERHADAP PEMBERIAN PUPUK ORGANIK CAIR (POC) KULIT PISANG DAN BONGGOL PISANG Yusran Ibrahim; Ramlin Tanaiyo
Agropolitan Vol 5 No 1: Agropolitan Issue July 2018
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

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Abstract

The aimed of this research was to know the effect of giving the liquid organic fertilizer from peel and hump of banana on mustard plant (Brasicca juncea L.) into the mustard crop. The research was conducted in March - April 2016, in Toto Utara Village, Tilongkabila District, Bone Bolango Regency. The study was prepared using randomized block design (RAK), which consisted of three treatments and three replications, so there were 9 (nine) experimental plots using polybag planting media. Different dose on 2 (two) treatments that was without treatment P0 (control), concentration of 100 ml / liter of water banana peel liquid organic fertilizer 20 ml/ plant + banana hump liquid fertilizer 20 ml/ plant (P1), and concentration 100 ml/ liter water banana peel liquid organic fertilizer 40 ml/ liquid organic fertilizer from banana hump 40 ml/plant (P2). Fertilization carried out at the time of mustard plants were 3 HST and 9 HST. Based on the results of research after the analysis statistically showed that treatment with liquid organic fertilizer from banana peel and banana hump did not give a real effect on all observation parameters.
PENGARUH PEMBERIAN PUPUK ORGANIK CAIR AMPAS TAHU DAN BONGGOL PISANG TERHADAP PERTUMBUHAN DAN PRODUKSI TANAMAN SELEDRI (Apium graveolens L.) Zainudin Maunte; Muh Iqbal Jafar; M Darmawan
Agropolitan Vol 5 No 1: Agropolitan Issue July 2018
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

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Abstract

This study aimed to determine the effect of liquid organic fertilizer from tofu cake and banana hump to the growth and production of celery. This study was conducted for 4 months in the village of Tenilo, sub-district of Limboto, Gorontalo regency. The research was using a randomized block design (RAK) consisted of 5 (five) treatment and 3 (three) replicates so that 15 units of the experiment, with different doses, namely P0 was a control, P1 was a dose of 30 ml/l of water tofu cake, P2 was a dose of 60 ml/l of water tofu cake , P3 was a dose of 30 ml/l water banana hump, and P4 was 60 ml/l water banana hump. The results showed that the provision of liquid organic fertilizer tofu and banana hump did not give any significantly effect on the plant height, number and the length of leaves.
Penggunaan Asap Cair terhadap Masa Simpan Ikan Cakalang (Katsuwonus pelamis) Deyvie Xyzquolyna; Muh. Sudirman Akilie
Agropolitan Vol 3 No 3: Agropolitan Issue November 2016
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

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Abstract

This study aimed to determine the effect of period immersion in liquid smoke to water content, protein content and total microbes, and the shelf life of skipjack. This research method was using a completely randomized design with two factors: the first the period of immersion for 10, 20 and 30 minutes and storaged for 0, 2, 4 and 6 weeks. The results showed that, the skipjack without stored had water content as much as 71.5%, 71.69%, and 73.96% for 10, 20 and 30 minutes perriod immersion. The following stored at the second and sixth week, the water content of skipjack reduced. At the fourth week, the water content for period immersion 10 and 30 minutes were increased. Period immersion in liquid smoke led to an increased of protein content of skipjack. The result showed that the higher protein content obtained in skipjack with period immersion for 30 minutes and without stored was 10.44%. The total microbes decreased by the increasing period of immersion skipjack in liquid smoke. However, during the storage total microbes were increased.
ANALISIS GELATINISASI TEPUNG MAIZENA PADA PEMBUATAN PASTA FETTUCCINE ANALISIS GELATINISASI TEPUNG MAIZENA PADA PEMBUATAN PASTA FETTUCCINE Asniwati Zainuddin
Agropolitan Vol 3 No 3: Agropolitan Issue November 2016
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

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Abstract

The purpose of this study is to find influence gelatinisasi cornmeal of water levels and speed rehidrasi to making pasta fettuccine and to know proper formulation of wheat flour and cornmeal in making pasta fettuccine. As for treatment since this research is formulation between white flour and cornmeal, : A0: wheat flour 100 %, A1: wheat flour 90 % + cornmeal 10 %, A2: wheat flour 80 % + cornmeal 20 %, A3: wheat flour 70 % + cornmeal 30 %. Data processing with the methods design random complete RAL with twice remedial then the data treated in the analysis fingerprint variety. The research results show influence gelatinisasi to making pasta “fettuccine”. Formulations of white flour and cornmeal is increasing water levels , and lowering rehidrasi resources on pasta “fettuccine”.. The right method to research this is based on the the water level and speed rehidrasi where the treatment 70 % wheat flour + 30 % cornmeal similarly based on the organoleptik covering color , scent , and taste.
FAKTOR-FAKTOR YANG MEMPENGARUHI PENDAPATAN NELAYAN DI DESA POHUWATO TIMUR KECAMATAN MARISA KABUPATEN POHUWATO Darmiati Dahar
Agropolitan Vol 3 No 3: Agropolitan Issue November 2016
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

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Abstract

The welfare of fishermen is strongly influenced by their catch. If their catch a lot, so their income was also good and otherwise. This research aims to determine the factors that affect the income of fishermen and determine the factors that most influence on the income of fishermen in the village of East Pohuwato. The sampling technique in this research is using simple random sampling. The total sample of 76 respondents. The analysis tool used to test the hypothesis used multiple analysis or multiple regression. The results showed that of the five independent variables is capital, work experience, the distance of fishing, catch, and the prices are simultaneously significant effect on the income of fishermen. Meanwhile is partially variables that significantly affect the income of fishermen in the village of East Pohuwato is capital, their catch, and the price. While the variable of work experience and the distance of fishing in partial not significant effect on the income of fishermen village East Pohuwato.
PENILAIAN MUTU ORGANOLEPTIK DAN pH IKAN ROA (Hemirhampus sp.) SEBAGAI BAHAN BAKU IKAN ASAP (Studi Kasus UKM Ikan Roa Asap Desa Bangga, Kecamatan Paguyaman Pantai) Fadlianto Botutihe
Agropolitan Vol 3 No 3: Agropolitan Issue November 2016
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

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Abstract

This study aims to obtain information on the quality of freshness of roa fish or julung-julung used as raw material for smoked fish in Bangga Village, Paguyaman Pantai District. The method used is organoleptic test (scoring test) and pH test using a pH meter. The results of the study showed that the average organoleptic value of fish from all specifications was 8.78, and the average pH value of the 3 samples tested was 6.36. These results address the organoleptic quality and pH of the roa fish as raw material for smoked fish is still relatively fresh.
RANTAI DISTRIBUSI IKAN TANGKAP DI DESA POHUWATO TIMUR KECAMATAN MARISA KABUPATEN POHUWATO Fatmawati Fatmawati
Agropolitan Vol 3 No 3: Agropolitan Issue November 2016
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

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Abstract

The aim of this research is to identify the distribution of fish caught in the village of East Pohuwato and to know the size of the margin earned on each level marketing agencies catching fish. Techniques analysis used in this research was descriptive analysis and marketing margins. Descriptive analysis techniques are used to describe the distribution patterns of fisheries commodities. Then, to determine the cost of marketing and marketing margins at the institutional level in marketing channels used cost analysis tools and marketing margin which consists of calculating the marketing margin, cost and marketing advantages. Analysis of the marketing margin, used to measure the benefits of each actor involved in the distribution of fish. Distribution chain of fish caught in the village of East Pohuwato there are two marketing channels are channels I) Fishermen Traders Retailers Consumers, channel II) Fishermen RetailersConsumer. Margin marketing of fish caught in the marketing chain I) for traders which is a type of tuna per kg 1.000, - Kite Rp.2.000, - mackerel Rp.2.000, - cob 1.000, - and tuna Rp.2.000, - and for merchants retailer which is a type of tuna per kg Rp.2.000, - kite Rp.3.000, - mackerel Rp.3.000, - cob Rp.2.000, - and Rp.3.000, -. While in the marketing chain II) to retailers, which is a type of tuna per kg Rp.3.000, - Kite 5,000, - malarel 5,000, - cob Rp.3.000, - and tuna 5,000, -.
Pengaruh Penggunaan Tepung Kulit Pisang Terhadap Mutu Organoleptik Kue Donut A. Khairun Mutia; Deysi Pakaya
Agropolitan Vol 3 No 3: Agropolitan Issue November 2016
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

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Abstract

Banana peels is one type of by-product rich environment. Banana peels generally untapped, just dumped as waste or used as organic livestock feed such as goats, cows and Buffalo. Waste banana peels contain high nutrients mainly on vitamins and vast grounds so that it can be utilized as raw food way processed into flour. One of a kind then the food that can be made from flour banana peels is a cake donut. The aim of this research is to know the best formulation of the concentration of flour wheat flour and banana peels the best of organoleptic. Characteristic of product analyzed organoleptic test and nutrient composition measurement include content of protein, water, ash conten and carbohydrat. Formulation of flour wheat flour and banana peels are favored by panelists was flour banana skin as much as 75% and wheat flour as much as 25%. Values test nutrient content of a product is best to water content 17.52% ash content was 1.14%, and carbohydrate content was 18.52% and protein content was 17, 23%.
PENGARUH PENAMBAHAN TEPUNG MOCAF TERHADAP KUALITAS PRODUK BISKUIT Muh Arsyad
Agropolitan Vol 3 No 3: Agropolitan Issue November 2016
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

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Abstract

Mocaf flour is flour derived from cassava which has come throughfermentation process. The purpose of research is to determine the effect of starch Mocaf towards quality biscuits and determine the level acceptance of the panelists on the biscuits with the addition ofMocaf flour. This study has four treatment that the comparison composition between flour andMocafflour ie 100 g flour and 0 g Mocaf flour, 75 g flour and 25 g Mocaf flour, 25 g flour and 75 gMocaf flour, 0 g of flour and 100 g Mocaf flour. Parameters measured were moisture content, ash content and protein content, and organoleptic test on the texture, flavor, color and aroma of biscuits. This study used completely randomized design (RAL). These results indicate that the water content of biscuits increasealong with the increasing of Mocafflour in the biscuits production, while the protein content and ash content decreased along with the increasing of Mocaf flour. A test of the flavor, color, aroma and texture of the biscuits showed that the addition of 100 g Mocafflour more preferable.

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