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INDONESIA
JURNAL PERTANIAN
Published by Universitas Djuanda Bogor
ISSN : 20874936     EISSN : 25500244     DOI : -
Core Subject : Health, Agriculture,
Agriculture, Biological Sciences & Forestry Veterinary
Jurnal Pertanian yang diterbitkan sejak tahun 2010 ini merupakan penyempurnaan dari Buletin Penelitian UNIDA yang terbit sejak tahun 2004. Redaksi menerima naskah dengan ketentuan sesuai dengan Panduan bagi Penulis. Penulis dapat mengirimkan naskahnya dengan register atau mengirimkan e-mail ke jsh.lppm@unida.ac.id dan menyertakan Surat Pernyataan Orisinalitas dan Pemindahan Hak Cipta yang ditandatangani oleh semua penulis (materai 6000).
Arjuna Subject : -
Articles 313 Documents
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PENGGUNAAN AIR PADA PEMELIHARAAN BENIH PATIN (Pangasius hypophthalmus) DENGAN SISTEM RESIRKULASI Rosmawati, Rosmawati
Jurnal Pertanian Vol. 3 No. 2 (2012): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (54.235 KB) | DOI: 10.30997/jp.v3i2.600

Abstract

Penelitian bertujuan untuk mengetahui jumlah penggunaan air, kelangsungan hidup danpertumbuhan benih ikan patin yang dipelihara pada wadah resirkulasi dan tidak menggunakanresirkulasi. Perlakuan yang diberikan adalah wadah pemeliharaan yang berbeda, yaitu yangmenggunakan resirkulasi dan tanpa resirkulasi. Ikan patin berumur 2-3 hari dengan panjang ratarata0,4 cm dipelihara dalam wadah sesuai perlakuan selama 30 hari. Dievaluasi jumlahpenggunaan air, produksi, kelangsungan hidup, pertumbuhan panjang, dan kualitas air. Hasilpercobaan memperlihatkan bahwa terdapat perbedaan antar perlakuan dalam pegunaan air dankelangsungan hidup, tetapi tidak berbeda dalam pertumbuhan panjang benih ikan patin.Penggunaan air (pergantian air) pada wadah resirkulasi lebih sedikit dibandingkan dengan yangtidak menggunakan resirkulasi, yaitu sebanyak 1.440 liter, sedangkan untuk perlakuan tanparesirkulasi membutuhkan air sebanyak 14.120 liter. Produksi benih ikan patin pada systemresirkulasi lebih tinggi dibandingkan dengan yang tanpa menggunakan resirkulasi.Kelangsunganhidup ikan pada wadah resirkulasi lebih tinggi, yaitu sebesar 90,5%. Penggunaan resirkulasi dapatmenghemat penggunaan air dan menghasilkan kelangsungan hidup yang tinggi.
PERTUMBUHAN DAN KELANGSUNGAN HIDUP BENIH IKAN GURAMI (Osphronemus gouramy) PADA SISTEM RESIRKULASI DENGAN PADAT TEBAR 5,7 DAN 9 EKOR/LITER Sulistyo, Joko; Muarif, Muarif; Mumpuni, Fia Sri
Jurnal Pertanian Vol. 7 No. 2 (2016): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (271.73 KB) | DOI: 10.30997/jp.v7i2.21

Abstract

Ikan gurami (Osphronemus gouramy) merupakan komoditas unggulan ikan air tawar, tetapihasil produksinya masih belum dapat memenuhi permintaan pasar. Oleh karena itu perluupaya dan teknologi untuk meningkatkan ketersediaan benih dan produksi benih ikan guramedengan pembenihan secara intensif melalui peningkatan padat penebaran dengan sistemresirkulasi. Penelitian ini bertujuan untuk mengetahui pertumbuhan dan kelangsungan hidupbenih ikan gurami terbaik dengan padat penebaran 5, 7 dan 9 ekor/liter, dengan ukuran benih1 cm dengan sistem resirkulasi. Hasil penelitian ini menunjukkan perlakuan padat penebaranbenih ikan gurami yang berbeda dalam pemeliharaan sistem resirkulasi memberikan pengaruhnyata terhadap derajat kelangsungan hidup, laju pertumbuhan bobot harian, dan panjangmutlak. Nilai tertinggi derajat kelangsungan hidup diperoleh pada padat tebar 5 ekor/literdengan nilai 83,85%, sedangkan nilai laju pertumbuhan bobot harian dan pertumbuhanpanjang mutlak tertinggi diperoleh pada perlakuan padat tebar 7 ekor/liter.Kata kunci: padat penebaran, ikan gurame, tingkat pertumbuhan, tingkat kelangsungan hidup
CHARACTERIZATION OF CALCIUM (Ca) BY USING SPECTROFOTOMETER UV-Vis FROM SIRIHLIME WITH CALCINATION METHODS OF MANGROVE CLAMSHELL IN KETAPANG Adimarta, Trian; Nopriyanti, M
Jurnal Pertanian Vol. 11 No. 1 (2020): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (604.224 KB) | DOI: 10.30997/jp.v11i1.2163

Abstract

Clamshell is a solid waste generated by shells that are not utilized and cannot be consumed because they have hard properties. The purpose of this study was to determine the process of making sirihlime from mangrove shells using calcination method, characterizing calcium (Ca) using spectrophotometer UV-Vis.Method of making sirihlime from clamshell with calcination process. The calcination used was 1000oC for 3 hours, 800oC for 5 hours and 600oC for 7 hours. The results of the process of calcination of raw shells in the form of lime (CaO) and then added hot water to the Ca(OH)2 sirihlime was then characterized by calcium (Ca) using spectrophotometer UV-Vis 1800.Spectrofotometer UV-Vis of sirih lime demonstrated that maximum wavelength obtained is 529. The linier regression of the standart curve y = 1,021x + 1,6846 with a value of r2 = 0,7344. The calcium mineral from sirih lime at temperature 1000 oC for 3 hours an average of 1,536 mg/L, temperature 800oC for 5 hours an average of 2,2765 mg/L and temperature 600oC for 7 hours an average of 1,1159 mg/L. 
PERFORMA ITIK AFKIR YANG DIBERI TEPUNG DAUN ASAM GELUGUR DALAM RANSUM KOMERSIAL DAN RANSUM NONKONVENSIONAL TERFERMENTASI Wahyuni, Dewi; Dihansih, Elis; Kardaya, Dede
Jurnal Pertanian Vol. 11 No. 1 (2020): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (548.168 KB) | DOI: 10.30997/jp.v11i1.2674

Abstract

Tujuan penelitian ini adalah mengetahui adanya interaksi antara dosis pemberian tepung asam gelugur dan jenis ransum yang diberikan terhadap performa. Ternak yang digunakan adalah 16 ekor itik afkir umur 72 minggu. Metode penelitian yang digunakan adalah metode Rancangan Acak Lengkap (RAL) Pola Faktorial 2x2, yang menjadi faktor A yaitu dosis pemberian tepung daun asam yang terdiri dari dua level perlakuan (0 dan 6%), sedangkan faktor B yaitu jenis pakan yang diberikan yang terdiri dari dua level perlakuan (ransum komersial dan ransum nonkonvensional terfermentasi). Parameter yang digunakan dalam penelitian, antara lain: pertambahan bobot badan, konsumsi ransum, konversi pakan dan mortalitas. Hasil penelitian menunjukkan tidak terdapat interaksi antara dosis pemberian tepung dan jenis ransum terhadap performa itik afkir. Pemberian dosis tepung daun asam maupun pemberian jenis ransum tidak berpengaruh nyata (P > 0,05) terhadap pertambahan bobot badan, konsumsi, konversi itik afkir. Nilai mortalitas pada penelitian ini adalah 0% dengan kata lain tidak terdapat kematian untuk semua perlakuan. Kesimpulan penelitian ini adalah pemberian sampai level 6% tepung daun asam gelugur dalam pakan nonkonvensional terfermentasi dan pakan komersial tidak menurunkan performa itik afkir.
STUDI PENERAPAN HACCP PADA PRODUSEN MI GLOSOR DI KOTA BOGOR Jumiono, Aji; Dihansih, Elis; Rochmana, Iwan
Jurnal Pertanian Vol. 11 No. 1 (2020): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (508.367 KB) | DOI: 10.30997/jp.v11i1.2704

Abstract

This study aims to examine the application of HACCP in the glossy noodle (mi glosor) home industry in CV Taruna located in Bogor City by analyzing the stages of work activities in glossy noodle producers. Evaluation of the application of HACCP was carried out using standards recommended by the National Standards Agency (BSN) in 1999. This study began by analyzing the application of Good Processed Food Production Methods (CPPB) that were applied at CV Taruna. The application of CP Taruna CV Taruna is at level 4 which is the basic assessment in improving the application of HACCP in this small business. The next step is to analyze the flow diagram of the process of making glossy noodles and the determination of critical control points, critical limits, monitoring and preventive measures. There are 8 critical control points in the process of making glossy noodles. In the final stage, documentation and monitoring are made to control the implementation of the HACCP system that is run. The results of this study provide several recommendations for improving the application of HACCP in the process of producing glossy noodles at CV Taruna to improve its food safety application program.
EFFECT OF SOYBEAN (Glycine max) AND LUPIN (Lupinusangustifolius) RATIOS STARTER TYPES, AND BOTH INTERACTIONS ON CHARACTERISTICS OF SUBSTITUTED TEMPEH Hartantie, Kartini; Susilowati, Etty; Sutrisno, Asep Dedy; Sumartini, Sumartini
Jurnal Pertanian Vol. 11 No. 1 (2020): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (470.837 KB) | DOI: 10.30997/jp.v11i1.2036

Abstract

Indonesia’s high dependence on soybean imports as a raw material for tempeh has brought various efforts to find a substitute of this raw material. One of the most potential substitute is lupin (Lupinusangustifolius). However, the mass adoption of these beans as raw material for tempe production is still low. In this study, we test effects of several ratios between soybeans and lupine, by using mix starters on the characteristics and quality of a substituted tempeh. The results indicated that the best treatment for the substituted tempeh was a2b6 treatment with a 1: 2 ratio of soybeans and lupin by using the starter produced by Indonesian Institute of Sciences (LIPI). Moreover, the substituted tempeh has a low water and fiber content as well as sensory acceptable.
GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS Aminullah, Aminullah; Muhandri, Tjahja; Subarna, Subarna
Jurnal Pertanian Vol. 11 No. 1 (2020): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (705.544 KB) | DOI: 10.30997/jp.v11i1.2524

Abstract

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.
MAKING BIOETHANOL TECHNIQUE MADE FROM OIL EMPTY FRUIT TUBES IN TREATMENT OF YEAR FERMENTATION AND YEAR DOSAGE WITH HEAT TEMPERATURE COMPRESSION OF 220 OC METHOD Purnomo, Julian; irianto, irianto
Jurnal Pertanian Vol. 11 No. 1 (2020): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1231.07 KB) | DOI: 10.30997/jp.v11i1.2257

Abstract

Nowadays, biofuels are increasingly developed in the form of bioethanol which is gained from cassava. As the time passes by, however, this solution raises another issue as the excessive use of biofuels may create a competition between the needs for fuel and food. Waste empty bunch of palm oil (WEBP) constitutes as a cellulose material which is quite potential to be developed as raw materials for ethanol. So far, the WEBP is available in large quantities and it seems that the WEBP remains underused. In fact, it contains a high concentration of cellulose (45%). For that reason, this research attempted to gather an optimal formula of yeast dosage and the length of fermentation in order to produce standardized and high quality ethanol. The quality standards covered ethanol level (SNI17390:2008), methanol level (SNI7390:2008), acidity as CH3COOH (SNI7390:2008), pHe (SNI7390:2008, and appearance (visual observation) (SNI7390:2008). Therefore, they could be used to suffice alternative energy needs which were renewable and environmentally friendly. In detail, the present research aimed at identifying 1) the effect of the fermentation length, 2) understanding the effect of added dosage of the yeast, and 3) identifying the interaction between the fermentation length treatment and the treatment of added dosage of yeast. Results of the discussion indicated that the length of fermentation treatment had a significant effect as the longer the fermentation, the higher the ethanol level value. In addition, the ethanol level tended to increase, the sugar level tended to decline, and the pH value seemed to fall.
QUALITY IMPROVEMENT OF VIRGIN COCONUT OIL (VCO) BY FERMENTED DRY CULTURE OF LACTIC ACID BACTERIA (BAL) TO YIELD AND WATER CONTENT Arisanti, Desi; Angelia, Ika Okhtora
Jurnal Pertanian Vol. 11 No. 1 (2020): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v11i1.2178

Abstract

Virgin Coconut Oil contains medium chain fatty acids that are easily digested and oxidized by the body so as to prevent accumulation in the body. This research will try to produce virgin coconut oil / VCO by fermentation and using various variations of the concentration of BAL dry culture starter. The use of BAL dry culture has several advantages including being able to be stored for a long time in cold temperatures, easily applied and cost efficiency. The purpose of this study was to determine the percentage of Free Fatty Acid (FFA) and yield produced in the fermentation process of virgin coconut oil. Because the lower the FFA value produced the higher the quality of the oil produced The parameters observed in this study are the percentage of Free Fatty Acid (FFA), yield of virgin coconut oil (VCO), and water content. This study used a complete randomized design with 1 factor, namely the concentration of BAL dry culture, with the following research treatments: A1 = 5 gram of BAL dry culture; A2 = 10 gram of BAL dry culture; A3 = 15 gram of BAL dry culture; A4 = 20 gram of BAL dry culture. From the results of the study it can be concluded that the best treatment of water content is in treatment A3 which is 0.1463%. The best treatment yield was in treatment A1, which was 13.336%. 
STUDI ETNOBOTANI KERAGAMAN TANAMAN PANGAN LOKAL ETNIS LIO FLORES KABUPATEN ENDE Hutubessy, Josina Irene; Tima, Maria Tensiana; Murdaningsih, Murdaningsih
Jurnal Pertanian Vol. 12 No. 2 (2021): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v12i2.4079

Abstract

Etnobotani dapat digunakan sebagai salah satu alat untuk mendokumentasikan pengetahuan masyarakat tradisioal yang telah menggunakan berbagai macam tumbuhan, untuk menunjang kebutuhan seperti tanaman pangan. Salah satu daerah di Kabupaten Ende yang masih teguh memegang tradisi budaya adalah suku lio. Lio adalah salah suku yang berada di Pulau Flores – NTT. Tradisi masyarakat dalam pemanfaatan tumbuhan sebagai sumber pangan lokal yang merupakan tradisi turun temurun yang memperkaya budaya sehingga perlu dilakukan penkajian terkait pengelolaan tradisi agar tidak punah. Pengetahuan terhadap tumbuh – tumbuhan dan budaya dalam kehidupan sehari – hari erat hubungannya dengan Etnobotani. Penelitian ini dilakukan di 3 desa yaitu : Desa Saga, Wologai dan Nggela. Metode wawancara, kuisioner, FGD dan tracking. Berdasarkan penelitian mendapatkan 23 jenis (Uwi Leke. Ubi Talas (Colocasia esculenta), Ubi Jalar  (Ipomoea batatas ), Ubi Uwi  (Dioscorea spp), Padi ladang Merah, Jagung (Zea mays L), Ubi Kayu (Manihot esculenta), Ubi gumbili (Diascorea esculenta L). Sorgum  merah (Sorgum bicolor (L) Moench ,Sorgum Putih, Uwi Boti ,Padi Ladang Hitam, Padi Ladang, Ubi Gadung (Dioscorea hispida), Jelali (Hordeum vulgare), Umbi Ganyong (Canna discolor), Kacang merah (Hordeum vulgare), Kacang Hitam (Vigna radiate) Kacang Tanah (Arachis hypogaea) uwi manu, uwi rita dan uwi bara bera.Masyarakat  memanaatkan tanaman  sebagai pangan, pakan dan seromonial adat.  

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