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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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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): Juni
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
Characterization of Waste into Liquid Smoke from Wood Powder and Coconut Shell (Cocos nucifera) Dewi Ermaya
Serambi Journal of Agricultural Technology Vol 2, No 2 (2020): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i2.2414

Abstract

Liquid smoke is the result of condensation or condensation from the steam resulting from pyrolysis (combustion). From ingredients that contain lotsof lignin, cellulose, hemicellulose and carbon compounds which can be used as preservatives. Sawdust and coconut shell are sawdust, which is waste from the remains of refining wood on furniture and market waste from coconuts which are taken from coconut milk and oil. Both contain cellulose, hemicellulose, and lignin, these ingredients can be made into liquid smoke. The purpose of this study was to utilize sawdust and shell waste as liquid smoke which could be applied to the pickling and clumping industry. Making liquid smoke is done using a pyrolysis device. The liquid smoke formed is filtered. Then the yield was calculated and analyzed the quality of the liquid smoke, namely specific gravity, pH, and color. The results showed that the yield of sawdust was higher than coconut shell, namely 45.09%. And the resulting color is better sawdust.
Identification of factors associated with satisfaction of farmers-group members in Kwara State Nigeria Sola Emmanuel Komolafe; Adeseye Olusikemi Awoyemi; Saheed Olayinka Jimba; Gbolagade Benjamin Adesiji
Serambi Journal of Agricultural Technology Vol 2, No 1 (2020): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i1.1542

Abstract

The satisfaction of members is fundamental to group cohesion and eventual maximization of the potential of farmer groups as catalysts for agricultural and rural development in Nigeria. The study examined the factors associated with membership satisfaction in Irepodun Local Government Area of Kwara State, Nigeria. A two-stage random sampling procedure was used to select 120 respondents on which a questionnaire was administered. Descriptive statistics involving frequency counts, percentages, means and the Likert scale were used to present the results of the study. Pearson’s Product Momment Correlation and Chi-square analyses were used to test the hypotheses of the study. The result revealed that all the members were male (100%), married (97.5%) and had no formal education (68.3%). The groups were well organized as revealed by their regular meetings, democratically elected leadership and payment of dues. However joint ownership of assets was poor among the groups. Majority of the members benefitted in farm credit (100%), social gains (92.5%) and input distribution (73.3%). A moderate level of satisfaction (mean=3.01) was observed among members mostly in usage of monthly due (mean=4.62), timing of farmer's group (mean=4.06) and performance of your group officials (4.00). The factors associated with membership satisfaction were farm size and household size while derivation of benefits such as access to credit, input, extension training and social gains also positively influenced membership satisfaction. The study concluded that membership satisfaction was moderate and influenced by the identified factors. It therefore recommended farmers group should consider farm size of each members while distributing benefits like farm credit and inputs.
Effect of Soaking Time of Bamboo Shoot and Concentrations of Lime Paste on Quality of Bamboo Shoot Chips Herda Hervina; Rahmat Afrizal; Fadlan Hidayat
Serambi Journal of Agricultural Technology Vol 1, No 1 (2019): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i1.1099

Abstract

The aim of this reserch are to deteremine the effect of lime paste concentration and time soaking, to determine the best condition of making bamboo shoot chips. The resuls of analysis were  processed by using Completely Randomized Design factorial with two repeatation. The lowest water content obtained at the condition of concentration of lime paste of 3% (K2) dan time soaking (L1) of 15 minutes is 4,03. While, the lowest ash content obtained at the concentration of lime  paste (K3) of 5% dan soaking time (L3) of 25 minutes is 3,63.  The best organoleptic of taste was obtained at  concentration of lime paste (K3) of 5% and soaking time (L3) of 25 minutes that was 6,80. The best organoleptic of  flavour was obtained at  concentration of lime paste (K2) of 3% and soaking time (L2) of 20 minutes that was 6,07. While, the best organoleptic of  texture was obtained at  concentration of lime paste (K3 and K2) of 3%  and 5% and soaking time (L1) of 15 minutes that was 3,04.
Karakteristik Fisikokimia Kopi Lelesan Terhadap Suhu Seduhan dan Lama Ekstraksi. Lukmanul nul hakim
Serambi Journal of Agricultural Technology Vol 3, No 2 (2021): Desember
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): Juni
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.
Physical and Sensory Characterization of Red Spinach Noodles (Amaranthus tricolor L.) with Drying Temperature Variations Irmayanti Irmayanti
Serambi Journal of Agricultural Technology Vol 2, No 1 (2020): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i1.1895

Abstract

The purpose of this research is to obtain a formula of dried noodles with the addition of red spinach and a combination of drying temperature with better nutritional value and can be sensitively accepted. This research consisted of two factors, the addition of red spinach paste (B) consisting of 3 levels, namely: B1: 35%, B2: 40%, B3: 45% and drying temperature (S) consisted of 3 levels, namely S1: 65 oC S2: 70 oC S3: 75 oC. The addition of red spinach paste and drying temperature have an effect on increasing panelist acceptance of dried red spinach noodle products. Based on hedonic organoleptic testing, red spinach dried noodles with the treatment of adding 45% red spinach paste and a drying temperature of 75 oC are the best formulas most favored by panelists. Dry noodles with the addition of 45% red spinach paste and a drying temperature of 75 oC contain water content, ash content, water absorption and taste organoleptic value 4.10 (like), color 4.10 (like), odor 4.30 (like) and texture 4.20 (like ).
Use Of Urea Deep Placement Technology Among Rice Farmers In Kwara State, North Central Nigeria Sola Emmanuel Komolafe; Adeseye O Awoyemi; Ridwanullahi Ridwanullahi; Gbolagade B Adesiji
Serambi Journal of Agricultural Technology Vol 1, No 2 (2019): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i2.1541

Abstract

Assessing the level farmers’ usage of fertilizer deep placement is important to improve the efficiency of soil nutrient. Extension organisations responsible for the dissemination of the technology will immensely benefit by knowing the level of usage of the technology for future extension programme implementation. In light of this, we examined the use of urea deep placement technology among rice farmers. Frequency count was used to identify rice farmers that use Urea Deep Placement technology and Pearson Product Moment Correlation (PPMC) was employed to determine factors associated to use of the technology. The study found that majority (85.8%) were aware of UDP technology between the year 2012 to 2013 (61.6%) mainly through agricultural extension agents (55%) and fellow farmers (25%). Majority (81.7%) tried it but few (11.7%) adopted it. Labour intensiveness (58.3%) is one of the reasons for non-adoption while the few adopters (10%) adopted because the technology increases productivity. Age of farmers is positively related the use of UDP technology. The study focuses on the use of urea deep placement technology provided by extension services among farmers; however, these farmers may have an interest in other types of fertilizer and methods of application that have not been investigated. The study provides an insight to show the usage of UDP among farmers engaged in rice production as a means to improve the efficiency of soil nutrient.
Attitude Towards Entrepreneurial Activities Among Yam Farmers In Ekiti State, Nigeria Sola Emmanuel Komolafe
Serambi Journal of Agricultural Technology Vol 3, No 2 (2021): Desember
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.
Innovation of Natural Preservation of Mackerel (Rastrelliger kanagurta) Using Coconut Coconut Ashes with Drying Time Variations on Hedonics Rika Agustina; Rita Sunartaty; Teuku Makmur; Ruka Yulia
Serambi Journal of Agricultural Technology Vol 2, No 2 (2020): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i2.2433

Abstract

Coconut frond ash is one of the wastes from coconut trees which has not been maximally utilized. Coconut frond ash contains MgCl2 and KCl so that it can be used as a salt substitute in the process of preserving fish. In this study coconut frond ash was used as a basic ingredient for making dried mackerel with a long time of drying to storage. The purpose of this study was to determine the effect of drying time on mackerel storage. The research design used was a Randomized Block Design (RCBD) with 2 factors studied. The first factor is the drying time consists of 3 levels, namely P1 = 3 days, P2 = 4 days, P3 = 5 days. The second factor is storage which consists of 3 levels, namely S1 = 30 days, S2 = 60 days, S3 = 90 days. Each treatment was repeated 2 times to obtain 18 experimental units to observed hedonic tests. From the results of the study it can be stated that the treatment has a very significant effect (P≥0.01) on the hedonic test which includes (color, aroma, taste and texture).

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