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INDONESIA
Jurnal Ilmiah RESPATI
Published by Universitas Respati Indonesia
ISSN : 14117126     EISSN : 26229471     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Ilmiah Respati (JIR) dengan e-ISSN : 2622-9471 diterbitkan oleh Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM), Universitas Respati Indonesia, Jakarta, Jurnal Ilmiah Respati ini terbit dua kali setiap tahun, yakni pada bulan Juni dan bulan Desember.
Arjuna Subject : -
Articles 224 Documents
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Pengaruh Kombinasi Kulit Bawang Merah, Bonggol Pisang Kepok dan Kiambang Sebagai Pupuk Organik Cair Selada Hidroponik Meiana, Nurma Alya; Jumrodah, Jumrodah; Swestyani, Sondra
JURNAL PERTANIAN Vol 17, No 1 (2026): Jurnal Ilmiah Respati
Publisher : Universitas Respati Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52643/jir.v17i1.5923

Abstract

Hydroponic techniques are one of the intensification efforts that will ultimately increase the use of land and nutrient solutions. Nutrient solutions use liquid organic fertilizers (POC), which contain the composition of nutrients needed by plants such as AB Mix fertilizer, but are sold at very cheap prices because they are made from fermented organic materials. The organic waste needed in making fertilizer, researchers use red onion skins, banana stems, and kiambang as liquid organic fertilizer because this waste is often found but has not been utilized optimally. The method in this research used a Completely Randomized Design (CRD) which was analyzed using Analysis of Variance, there were 5 treatments P0 (AB Mix 100% Control), P1 (POC 25% + AB Mix 75%), P2 (POC 50% + AB Mix 50%), P3 (POC 75% + AB Mix 25%), P4 (POC 100%). The purpose of this study was to determine the effect of a combination of liquid organic fertilizers of red onion skin, banana stem kepok and kiambang as liquid organic fertilizers for hydroponic lettuce. After conducting experiments and calculations using ANOVA, the results of the effect of the combination obtained the best combination of nutrients in treatment 1, namely 75% AB Mix and 25% POC, with the parameters of leaf width, plant height and the maximum number of leaves
Peningkatan Rendemen dan Kualitas Virgin Coconut Oil (VCO) dengan Metode Fermentasi sebagai Upaya Efisiensi Pemanfaatan Komoditas Lokal Kalimantan Utara Nurjannah, Nurjannah; Santoso, Dwi; Egra, Saat; Nurhafizah, Nurhafizah
JURNAL PERTANIAN Vol 17, No 1 (2026): Jurnal Ilmiah Respati
Publisher : Universitas Respati Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52643/jir.v17i1.5608

Abstract

The processing of coconuts into Virgin Coconut Oil (VCO) is an alternative coconut processing method with strong potential for development in North Kalimantan, considering the region’s favorable environmental conditions for coconut cultivation. Over the past three years, coconut production in North Kalimantan has continued to decline, even though the number of productive coconut plantations remains relatively high. This decline in production is primarily attributed to the low bargaining price of fresh coconuts in the region. Therefore, alternative coconut processing strategies are needed to restore the economic value and purchasing power of coconuts. One promising coconut processing product is VCO. VCO can be produced using a fermentation technique that utilizes microorganisms present in yeast. In the fermentation-based VCO processing method, coconut milk is first allowed to settle until it forms a cream layer. The cream is then inoculated with yeast containing microorganisms such as Saccharomyces cerevisiae and Rhizopus oligosporus. These microorganisms produce protease and lipase enzymes, which hydrolyze the oil in the coconut cream with a high moisture content. Differences in processing techniques can influence the oil yield obtained. The use of yeast in VCO fermentation, combined with longer fermentation times, is expected to increase the yield. In this study, VCO was produced using yeast as a fermentation starter, and the resulting VCO was subsequently analyzed for quality. The experiment employed a Randomized Block Design (RBD). Two factors were observed: the type of yeast, consisting of V (without yeast), VR (bread yeast), and VT (tape yeast), and fermentation time, consisting of T1 (36 hours), T2 (48 hours), and T3 (60 hours). Each treatment was replicated three times, resulting in 9 treatments × 3 replications = 27 experimental units. The produced VCO was then analyzed for yield, as well as its physical and chemical properties. The results showed that treatment VRT3 (bread yeast with a fermentation time of 60 hours) produced the highest yield, reaching 25%. Furthermore, longer fermentation times resulted in higher VCO yields
Pengaruh Komposisi Media Baglog terhadap Pertumbuhan Jamur Kuping (Auricularia auricula) Prajaka, Nanang Wahyu; Yeni, Yeni; Ali, Fahri; Anggoro, Rahayu Opi
JURNAL PERTANIAN Vol 17, No 1 (2026): Jurnal Ilmiah Respati
Publisher : Universitas Respati Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52643/jir.v17i1.7983

Abstract

Wood ear mushroom is one of the edible mushrooms that are in great demand by the community and widely consumed in Indonesia. Wood ear mushroom cultivation has been inefficient; however, it has economic and nutritional value. Wood ear mushrooms naturally grow on woody media containing cellulose and hemicellulose. The aim of this study was to determine the potential of bamboo waste as a growing medium for the growth and yield of wood ear mushrooms. This research was conducted using Randomized Block Design (RBD) with one factor and five replicates. The treatments used are different baglog media compositions: B1: 100% sawdust waste; B2: 100% bamboo waste; B3: 75% bamboo waste + 25% sawdust waste; B4: 50% bamboo waste + 50% sawdust waste; B5: 25% bamboo waste + 75% sawdust waste. Each experimental unit consisted of 10 baglogs. Data were analyzed using analysis of variance and 5% of the Tukey HSD test. This study provides the following result: mycelium filled the baglog at 70 days after inoculation (DAI), B1 and B5 had the fastest time of mycelium growth and filled the baglog at 42 DAI. The fastest primordia appearance times were at B1 and B5 at 51 DAI and 52 DAI. The optimal treatment overall is the B5 treatment, indicating that bamboo waste can only replace 25% of the whole mixed media with sawdust
Uji Aplikasi Kitosan Sebagai Edible Coating dalam Pengendalian Penyakit Antraknosa (Colletotrichum spp.) Pada Buah Pisang Cavendish (Musa acuminata L.) di Laboratorium Margaretha, Erica; Adhi, Satriyo Restu
JURNAL PERTANIAN Vol 17, No 1 (2026): Jurnal Ilmiah Respati
Publisher : Universitas Respati Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52643/jir.v17i1.6240

Abstract

Anthracnose (Colletotrichum spp.) is a major postharvest disease that reduces the quality of Cavendish banana (Musa acuminatata L.) fruit. This study aims to evaluate the effect of chitosan application as an edible coating material on anthracnose disease of banana fruit, with a focus on symptom diameter and weight loss. The research was conducted in vitro at the Laboratory of Plant Disturbing Organisms, Faculty of Agriculture, Singaperbangsa University of Karawang, in November-December 2024, using a completely randomized design with five concentrations of 0%, 0.5%, 1%, 2%, and 3% chitosan, with five replications. The results showed that the application of 2% chitosan effectively suppressed the development of anthracnose disease symptoms, with an average symptom diameter of 2.77 cm and produced a percentage reduction in weight loss of 10.42%. Meanwhile, 3% chitosan concentration produced the best percentage of weight loss suppression, which was only 7.07%. In contrast, the control treatment showed the highest severity with a symptom diameter of 5.13 cm and a percentage of weight loss of 14.61%. These findings indicate that chitosan, especially at 2% concentration, is effective as an anthracnose control agent on Cavendish banana during storage

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