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Ruka Yulia
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Serambi Journal of Agricultural Technology
Published by Universitas Serambi Mekkah Aceh
ISSN : -     EISSN : 26849879     DOI : https://doi.org/10.32672/sjat.v2i2
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
The Serambi Journal of Agricultural Tehnology (SJAT) is published twice a year, namely in June and December by the Faculty of Agricultural Technology, Serambi Mekkah University. SJAT contains the results of research in the scope of science which includes: Agriculture Products Technology Agricultural Industrial Technology Food and Nutrition Technology Agricultural Engineering Fisheries and Marine Products Technology Animal Husbandry Products Technology
Arjuna Subject : Umum - Umum
Articles 122 Documents
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Pengaruh Konsentrasi Pupuk Organik Cair (POC) Terhadap Pertumbuhan Beberapa Varietas Tanaman Bawang Merah (Allium cepa l.) Wahyuni, Fitri
Serambi Journal of Agricultural Technology Vol 7, No 2 (2025): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v7i2.10006

Abstract

Tujuan penelitian ini untuk mengetahui pengaruh pemberian konsentrasi pupuk organik cair (POC) Super Natural Nutrition (SNN) dan beberapa varietas bawang merah terhadap pertumbuhan tanaman Bawang Merah (Allium cepa L.). Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) pola faktorial 4x3 dengan 3 ulangan sehingga terdapat 36 satuan percobaan yang dikali 2 sample sehingga terdapat 72 tanaman. Adapun perlakuan yang dicobakan terdiri dari 2 faktor yaitu: Faktor pertama konsentrasi POC (P) terdiri dari 4 taraf :  P0 = 0 ml/ liter air,  P1 = 1 ml/l air, P2 = 3 ml/l air dan P3=5 ml/l air.  Faktor kedua adalah Varietas (V) terdiri dari 3 taraf : V1 = Tajuk, V2= Bima Brebes dan  V3= Manjung. Perlakuan  pemberian POC SNN dengan konsentrasi terbaik terdapat pada perlakuan  P2=3 ml/l air  dan perlakuan beberapa varietas tanaman bawang merah terbaik terdapat pada  Perlakuan V2=Bima Brebes.
The Effects of Radish (Raphanus sativus) Fruit Paste Substitution and Boiling Time on the Quality of Wet Noodles Muhardina, Virna; Sari, Putri Meutia; Safiah, Safiah; Aprita, Ika Rezvani
Serambi Journal of Agricultural Technology Vol 7, No 2 (2025): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The use of radish paste as a substitute for wet noodles has the potential to reduce dependence on imported wheat flour while increasing the nutritional content of the product. This study aims to examine the effect of radish paste substitution and boiling time on the quality of wet noodles, especially on water content, ash content, color, and texture. The method used was a Completely Randomized Design with two factors, i.e the concentration of radish pastes (15%, 20%, and 25%) and boiling time (2, 4, and 6 min). The results showed that water content and ash content were significantly influenced by both factors, although they did not significantly affect sensory evaluation. The highest water content was found in noodles with a substitution of 25% radish paste and a boiling time of 6 minutes, while the highest ash content occurred in the combination of 15% radish paste and a boiling time of 4 minutes. The hedonic test showed that the best color was obtained in the combination of 15% radish paste with a boiling time of 2 minutes, while the most preferred texture was in the treatment of 25% radish paste with a boiling time of 6 minutes. Thus, the use of radish paste as a substitute with the right boiling time setting can improve the quality of wet noodles optimally and be accepted by consumers

Page 13 of 13 | Total Record : 122

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