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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 101 Documents
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Innovation in Utilizing Pineapple Waste for Making Jam by Effect of Addition of Maizena Flour and Palm Sugar Mauliza Agustina; Salfauqi Nurman; Ruka Yulia
Serambi Journal of Agricultural Technology Vol 1, No 1 (2019): Serambi Journal of Agricultural Technology (June 2019)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i1.1097

Abstract

The purpose of this study was to determine the effect of adding cornstarch and palm sugar to the quality of pineapple pulp and to determine the best treatment and variable influence on processing pineapple pulp. The variables used were addition of cornstarch (2%, 5% and 5%), with the addition of palm sugar (20%, 30% and 40%). While the parameters analyzed are moisture content, organoleptic test (color, aroma, taste, texture), topping and sugar content. The research data were processed using Factorial Completely Randomized Design (RAL) with 2 replications, data analysis with ANOVA and the Smallest Significant Difference Advanced Test (LSD). The best treatment in this study is the treatment of Z1G3 SNI quality requirements for pineapple pulp 3726-2008 in general the water content is max 20% with a moisture content value of 46.47%, organoleptic test color value 3.90 (somewhat like), aroma value 4.13 (likes), taste 4.37, texture 4.17 (likes), topical power of 4.04% and SNI max sugar content of 45% in the research produced 26.47% sugar content.
Effect of Tofu Dregs Flour Substitution and Tongkol Fish (Euthynnus affinis) on Patty Burger Quality Muhammad Daiyan; Tengku Mia Rahmiati; Amri Amin
Serambi Journal of Agricultural Technology Vol 2, No 2 (2020): Serambi Journal of Agricultural Technology (December, 2020)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i2.2438

Abstract

Tongkol fish and tofu dregs have protein that can replace as a beef so that they can be used as a filling for burgers. This research used a completely randomized design (CRD) 2 factorial that used was the addition of cob fish = 150 grams, 200 grams and 250 grams and the addition of tofu dregs flour = 40 grams, 60 grams and 80 grams. The best treatment chosen for the results of this study was the quality burger patty with chemical properties of 78.95% water content, 3.38% ash content, content protein 16.54%,  color organoleptic test 4.06 (likes), taste 4.00 (likes), texture 3.98 (likes), hedonic color  test 4.13 (brownish red), aroma 4.18 (moderate) , texture 3.90 (soft) and unpleasant aroma 3.15 (moderate).
Analysis of land supporting capacity in development potential for ruminant in Bireuen District Reza Salima; Ika Rezvani Aprita; Fadlan Hidayat
Serambi Journal of Agricultural Technology Vol 2, No 1 (2020): Serambi Journal of Agricultural Technology (June, 2020)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i1.1903

Abstract

The purpose of this research was to determine thepotential land resource for the forage development. The method used is descriptive method by direct observation. The results showed that the overall physiographic conditions of the area in both sites flat to undulating (0-8% slope). All areas are included in the regional development of farm area (Rantau Panyang and Keude Field) included in the moderately suitable (S2) with 2 (two) sub-class of S2wa,fh,nr; and S2wa, fh, lp, nr, in turn, results Actual land suitability evaluation included in the category of moderately suitable land suitability class (S2) with two sub-classes namely S2wa,fh,lp,nr and S2fh, lp, nr.There is a difference between areas in the Rantau Panyang and Keude Lapang good views from the species and botanical composition of the species that dominate in the location of the Rantau Panyang is Cyperus bifax and Imperata cylindrica in the location of Lapang.
Identification Of Disease And Pathogen Attack Levels On Corn (Zea mays) In BPP Stabat Sri Rahayu Br Siregar
Serambi Journal of Agricultural Technology Vol 3, No 2 (2021): Serambi Journal of Agricultural Technology (December, 2021)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v3i2.3407

Abstract

Jagung juga merupakan tanaman yang multiguna dengan berbagai manfaat meliputi sebagai bahan pangan, pakan, dan bahan baku industri. Penyakit tanaman jagung dapat menyebabkan kerugian bagi petani. Biasanya penyakit-penyakit ini disebabkan oleh jamur, virus dan bakteri. Terdapat 5 jenis penyakit yang menyerang tanaman jagung di Balai Penyuluhan Pertanian Stabat. Penyakit-penyakit yang menyerang antara lain penyait bulai, penyakit hawar daun, penyakit karat daun, penyakit bercak daun dan penyakit layu stewart. Penyakit yang banyak menyerang tanaman jagung keseluruhan adalah penyakit bercak daun pada umur tanaman 70 Hst sejumlah 22 tanaman. Pada penyakit bulai terjadi sebanyak  4%, penyakit karat daun serangan sebanyak 4%, penyakit bercak daun sebanyak 11%, penyakit hawar daun sebanyak 6% dan penyakit layu stewart sebanyak 3% serangan. Intensitas serangan patogen yang tertinggi terjadi pada penyakit bercak daun dengan 11% dari skala yang telah tertera. Pengendalian yang dilakukan dilapangan antara lain pengendalian secara kimiawi dan pengendalian secara mekanik.
Macroscopic Diagnosis of Plant Diseases Caused by Pathogenic Microorganism Annisyah Nasution; Vivi Mardina; Sara Gustia Wibowo
Serambi Journal of Agricultural Technology Vol 3, No 1 (2021): Serambi Journal of Agricultural Technology (June 2021)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v3i1.2774

Abstract

From a biological point of view, plant diseases are deviations from internal traits that cause plants to not be able to carry out normal growth activities. Plant diseases in the field can be identified based on signs and symptoms of diseases that appear. This study aims to determine how to diagnose macroscopically the symptoms of diseases that arise due to pathogenic microorganisms on plants. This research was conducted in 3 stages which included the location survey, observation, and primary data collection stages. The method for primary data collection is done by direct observation, namely direct observation of samples and documented. Data were analyzed using the formula to calculate the percentage and intensity of disease attacks on plants. The results obtained were as many as 3 plant species (Capsicum sp, Solanum escelentum, Oryza sativa) from 12 plants which were observed to be attacked by pathogenic microorganisms with a percentage amount (22,45 %, 58,97%, 9%). Obtain 4 types of pathogenic microorganisms that attack plants, namely Gemini virus that causes leaf curling in Capsicum sp plant, Pyricularia oryzae fungus which causes leaf blast in Oryza sativa plants, the fungus Alternaria solani causes dry spot and Rhizoctonia solani fungus which causes leaf blast in Oryza sativa plants, the fungus Alternaria solani causes leaf dry spot and Rhizoctonia solani fungi that cause fruit rot in Solanum escelentum.
Fertilizing Treatment of Soybean Anjasmoro Varieties on Rainfed Rice Field in Water Shortages Areas of Pidie Regency Helmi Helmi; Munawar Khalil; Ilyas Ilyas; Teuku Makmur; Edy Marsudi; Akhmad Baihaqi
Serambi Journal of Agricultural Technology Vol 3, No 1 (2021): Serambi Journal of Agricultural Technology (June 2021)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v3i1.2995

Abstract

Appropriate fertilization in the cultivation of high-yielding varieties has a great opportunity to increase soybean production, especially in soybean centers where areas lack water and ex-paddy fields. An assessment was conducted in Ujong Pie Village, Muara Tiga District, Pidie Regency during the 2020 dry season. The study demonstrated the use of appropriate cultivation technology and superior varieties of Anjasmoro soybean. Plants are managed with integrated crop management (PTT). The land used is land that was previously used for rice planting activities. The study applied five treatments, namely the former fertilized N (P1), K (P2), P (P3), and NPK (P4), as well as the pattern of farmers as control (P5). Pest and disease control is carried out with the principle of IPM. The variables measured were the growth rate of plants and their production components. The results obtained showed that the average plant height during the vegetative period at locations P4 and P5 (P0.05) was higher than those who received other treatments. The maximum growth (height) of plants that received the treatment were 56.33 cm and 54.66 cm. The highest average number of pods per plant occurred in plot P5 and then in P4, 16.50 and 15.00 pods per plant, respectively. The highest average seed production per plant was achieved in plot P5 (18.4 g/plant) and followed by plot P4 (17.13 g/plant) or converted in hectares with an average of 1.82 t/ha and 1, 50 t/ha
Karakteristik Fisikokimia Kopi Lelesan Terhadap Suhu Seduhan dan Lama Ekstraksi. Lukmanul nul hakim
Serambi Journal of Agricultural Technology Vol 3, No 2 (2021): Serambi Journal of Agricultural Technology (December, 2021)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v3i2.3486

Abstract

Lelesan coffee is physiologically has experienced perfect maturation naturally, so it will fall due to late picking. Coffee is a non alcoholic plant and also belongs to the category of refreshing drinks. Coffee as a refreshing drink contains more antioxidants than tea and chocolate. The mainstay content in lelesan coffee in addition to caffeine, there is also a juice content. The juice content is the solubility of a substance in organic solvents caused by heating and steeping. The purpose of this study was to examine the effect of steeping temperature and extraction time on the physicochemical properties of lelesan coffee (Coffea arabica). This study used a 2 factorial completely randomized design (CRD) consisting of steeping temperature, A1: 85°C, A2 : 95°C, A3 : 105°C and extraction time, B1 = 5 minutes, B2 = 10 minutes, B3 = 15. The observed variables were water content, juice content and organoleptic test of taste and color. The best treatment for coffee extract was obtained at a steeping temperature of 85 oC and extraction time of 10 minutes (A1B2) with the value of each parameter, namely juice content 23.43%, taste organoleptic test 4.12 (like), color 4.12 ( like).
In Vitro Activity Test Of Murayya Koenigii L. Spreng Leaves As A Natural Preservative For Tilapia Fish Meat Su'adah Su'adah; Vivi Mardina; Fadliani Fadliani
Serambi Journal of Agricultural Technology Vol 3, No 1 (2021): Serambi Journal of Agricultural Technology (June 2021)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v3i1.2902

Abstract

Fish that are high in protein content are prone to quality degradation. This is strongly thought to be due to the influence of microbes that are inside or outside the fish's body. The use of formalin for food preservatives is not recommended because it can interfere with health. In Indonesia, there are many natural preservatives that are safer to use, such as Murayya koenigii L. Spreng which is rich in antioxidants and has antibacterial properties. This study aimed to evaluate the effect of M. koenigii leaf extract as an inhibitor of bacterial growth in Oreochromis. niloticus fish meat and to measure the maximum concentration of M. koenigii leaf extract. The study used a completely randomized design method (RAL) with one factor, namely the concentration of temurui leaf extract (Murayya koenigii L. Spreng) which consisted of concentrations of 0, 10, 20, 40% (g / mL). The data were taken on storage time, namely 0 days, 1 day, 2 days, and 3 days. The observation parameter used was the inhibition zone diameter (mm) which was analyzed using one way ANOVA. The results showed that temurui leaves have the potential to be used as an inhibitor of microbial growth in O. niloticus fish meat at a concentration of 40% (g / mL) which is the maximum concentration.
Attitude Towards Entrepreneurial Activities Among Yam Farmers In Ekiti State, Nigeria Sola Emmanuel Komolafe
Serambi Journal of Agricultural Technology Vol 3, No 2 (2021): Serambi Journal of Agricultural Technology (December, 2021)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v3i2.1540

Abstract

To understand the attitude of farmers towards yam entrepreneurial activities in Ekiti State, Nigeria, data were collected on respondents’ personal characteristics, attitude of farmers and factors influencing farmers’ attitude towards yam entrepreneurial activities. Data were analysed with frequency, percentage, mean and multiple regression analysis. Findings shows that respondents were married (81%), aware of agri-entrepreneurship skills (42%), experienced (30 years), inherited land (62%) and rarely visited major towns (41.2%). Majority (98.8%) of the respondents had positive attitude toward entrepreneurial activities. Marital status (p=0.023), years of experience (p=0.015) and land tenure (t= p=0.023) were determinants factors for positive attitude towards yam entrepreneurial activities among respondents. The study concluded that yam entrepreneur farmers in Ekiti State had positive attitude towards yam entrepreneurial activities. It was therefore recommend the need for intensive motivation programmes for yam farmers in Ekiti State by agricultural extension organisation with special focus on areas where respondents were found to have negative attitude.
Formulasi Pembuatan Edible Spoon Dengan Penambahan Varian Ekstrak Pewarna Alami Serta Bubuk Kayu Manis (Cinamomum Burmanii) Sebagai Anti Mikroba Puja Arismawanti; Irmayanti Irmayanti; Chairuni AR Chairuni AR
Serambi Journal of Agricultural Technology Vol 3, No 2 (2021): Serambi Journal of Agricultural Technology (December, 2021)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v3i2.3529

Abstract

Edible spoon is one kind of edible cutlery, which is a disposable meal made of biodegradable materials so that it can reduce the neighborhood use of inhospitable plastic diets. Natural dyeing is safer than synthetic dyes. For example (leaves of pandan, carrots and purple sweet potatoes. The purpose of the study is identify the effects of adding a natural pigment extract, adding cinnamon powder and an interaction between a natural dye extract and cinnamon powder as anti microbial against edible spoon. The study uses a full random design (RAL) prosecuting patterns of 3 levels with 2 factors. The factor I is a natural dye extract with three levels of it: P1 = extract of pandan leaves (3%), P2 = carrot extract (3%) and P3 = extract of purple sweet potato (3%). The factor II is cinnamon powder with 3 levels of yatiu K1 =1%, K2 =1.5% and K3 =2%.  The parameters analyzed in the study are for tests of water levels and hedonic organoleptic tests (color, taste and aroma). Studies have shown that the effects of adding a variant extracted from natural dyes have a very real impact on water levels, hedonic organoleptic tests (colors and scents), but have no real effect on hedonic organoleptic tests. The effect of cinnamon powder is particularly evident on water levels tests, hedonic organoleptic tests (color and taste), but it has no real effect on scent hedonic organoleptic tests. Whereas the mixing of variant extracts of natural dyes and cinnamon powders does not make a real difference in water levels, organoleptic tests (color, taste and aroma). The best treatment based on adding extract of pandan leaves and cinnamon powder 2% (P1K3) is edible spoon with the chemical properties of water 9.90%, hedonic organoleptic {color 1.87 (not like), 4.58 (likes) and scent 4.40 (likes)}.

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