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Jurnal Agroekoteknologi Terapan
Published by Universitas Sam Ratulangi
ISSN : -     EISSN : 27970647     DOI : https://doi.org/10.35791/jat.v2i1.34060
Core Subject : Agriculture, Social,
Agriculture, Biological Sciences & Forestry Environmental Science
Jurnal Agroekoteknologi Terapan adalah bagian dari Program Studi Agroteknologi Fakultas Pertanian Universitas Sam Ratulangi Manado 95115. Bertujuan untuk mempublikasikan akumulasi dari hasil-hasil penelitian yang berhubungan dengan ilmu dan teknologi pertanian terapan (applied agrotechnology).
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 207 Documents
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Application Of High Punking Water, Phonska Fertilizer And Compost In Rice Rice Production (Oryza sativa L.) In Taratara One Village Tomohon West District Tomohon City Yani E. B Kamagi; Joice M. J Supit; Wiesje J. N Kumolontang
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44336

Abstract

This research was conducted in the field, aiming to determine the effect of high stagnant water, phonska fertilizer and compost on lowland rice production. Things observed included finding the optimum dose of phonska fertilizer and compost at each stagnant height. The study was designed using a split plot design in which the Waterlogging Height consisted of two levels (To = 1.0 cm and Tx = 10.0 cm) as the main plot, Phonska fertilizer dosage, consisting of three levels (1 = 0.0 tons /ha; 2 = 0.15 ton/ha; 3 = 0.3 ton/ha) as sub-plots and dosage of compost, consisting of two levels (a = 0.0 ton/ha and b = 20 ton/ha) as sub-plots. Repeated three times, so there will be 36 trial plot units. The data in this study consist of: 1). rice production (dry grain), 2). plant height; and 3). supporting data consists of: 1). soil chemical and physical properties. 2). air temperature, 3). rainfall, and 4). pests and plant diseases. Analysis of the variation in the effect of treatment on paddy rice plant production used the F test (ANOVA) at the 5% level. If there is variation, proceed with the LSD test at the 5% level (Steel and Torrie, 1991). The results showed that statistically there was no difference in the production of rice plants planted at a height of 1 cm (To) and 10 cm (Tx). The highest production was in the To treatment, namely at a dose of 0.3 tons/ha of phonska fertilizer and 20 tons/ha of compost: 2.737 kg/4.48 m2 of dry milled grain or equivalent to 6.11 tons/ha. In the Tx treatment, namely at a dose of 0.3 tons/ha of phonska fertilizer and 20 tons/ha of compost: 3.508 kg/4.48 m2 of dry milled grain or equivalent to 7.83 tons/ha. The difference in rice production between the To and Tx treatments was around 21.99%. Keywords: Inundation height, Phonska, Compost, Paddy Field Abstrak Penelitian ini dilakukan di lapangan, bertujuan untuk untuk mengetahui pengaruh tinggi genangan air, pupuk phonska dan kompos terhadap produksi padi sawah. Hal yang diamati meliputi mencari dosis optimum pupuk phonska dan kompos pada masing-masing tinggi genangan air. Penelitian dirancangan secara split split plot design di mana Tinggi Genangan Air terdiri atas dua taraf (To = 1,0 cm dan Tx = 10,0 cm) sebagai main plot, dosis pupuk Phonska, terdiri atas tiga taraf (1 = 0,0 ton/ha; 2 = 0,15 ton/ha; 3 = 0,3 ton/ha) sebagai sub plot dan dosis pupuk Kompos, terdiri atas dua taraf (a = 0,0 ton/ha dan b = 20 ton/ha) sebagai sub sub plot. Diulang tiga kali, sehingga akan terdapat 36 satuan petak percobaan. Data dalam penelitian ini terdiri: 1). produksi padi (gabah kering), 2). tinggi tanaman; dan 3). data penunjang terdiri atas: 1). sifat kimia dan fisik tanah. 2). suhu udara, 3). curah hujan, dan 4). hama dan penyakit tanaman. Analisis keragaman pengaruh perlakuan terhadap produksi tanaman padi sawah digunakan uji F (ANOVA) pada taraf 5 %. Bila terdapat keragaman dilanjutkan dengan uji BNT pada taraf 5 % (Steel dan Torrie, 1991). Hasil penelitian diperoleh bahwa secara statistik tidak terdapat perbedaan produksi tanaman padi yang ditanam pada tinggi genangan air 1 cm (To) dengan 10 cm (Tx). Produksi tertinggi pada perlakuan To, yaitu pada dosis pupuk phonska 0,3 ton/ha dan kompos 20 ton/ha sebanyak : 2,737 kg/4,48 m2 gabah kering giling atau setara 6,11 ton/ha. Pada perlakuan Tx, yaitu pada dosis pupuk phonska 0,3 ton/ha dan kompos 20 ton/ha sebanyak : 3,508 kg/4,48 m2 gabah kering giling atau setara 7,83 ton/ha. Selisih produksi padi antara perlakuan To dan Tx adalah sekitar 21,99 %. Kata kunci : Tinggi genangan, Phonska, Kompos, Padi Sawah
The Effect Of Coconut Dregs Flour Substitution On Physicochemical And Organoleptic Properties Pukis Cake Abigail Diva L. Kojansow; Tineke M. Langi; Erny J.N. Nurali
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44337

Abstract

Coconut dregs flour is flour derived from coconut dregs resulting from the process of making coconut milk or Virgin Coconut Oil. Coconut dregs flour contains high fiber and has the potential as a functional food ingredient. Pukis cake is one of the traditional snacks from Banyumas which can be processed with coconut dregs flour. The purpose of this study was to determine the appropriate formulation of cake pukis between coconut pulp flour and wheat flour (concentration 0%; 10%, 20%; 30%) which was acceptable, analyze the chemical composition, expandability and porosity. This study used Analysis of Variance (ANOVA) followed by the Least Significant Different (LSD) test with method, with α-level set at 0.05 if the treatments has a significantly effect. Analysis of variance and Least Significant Different were only used in the analysis of organoleptic and porosity. In the chemical composition test using Nutrisurvey Software. Based on the results of the test of variance, the use of coconut dregs flour has a significant effect on porosity and organoleptic color parameters. However, it does not significantly affect the scent, taste, and texture. The best concentration based on hedonic test results is 10% treatment with a development percentage of 90.47% and an average porosity value of 34.75%. According to Nutrisurvey, the nutritional content of the 10% substitution treatment contained 27.63% water, 6.43% protein, 13.27% fat, 51.91% carbohydrates, and 0.75% crude fiber. Keywords: Coconut Dregs Flour, Pukis Cake, Physicochemical, Organoleptic Abstrak Tepung ampas kelapa merupakan merupakan tepung yang berasal dari ampas kelapa hasil proses pembuatan santan atau Virgin Coconut Oil. Tepung ampas kelapa mengandung serat yang tinggi dan berpotensi sebagai bahan pangan fungsional. Kue pukis adalah salah satu kudapan tradisional asal Banyumas yang dapat diolah dengan tepung ampas kelapa. Tujuan penelitian ini adalah untuk menentukan formulasi kue pukis yang tepat antara tepung ampas kelapa dan tepung terigu (konsentrasi 0%; 10%, 20%; 30%) yang dapat diterima, menganalisis kandungan gizi, daya kembang dan porositas. Penelitian ini menggunakan analisis sidik ragam (ANOVA) yang dilanjutkan dengan uji BNT dengan taraf α = 0,05 jika perlakuan berbeda nyata. Analisis sidik ragam dan uji BNT hanya dipakai dalam analisis sifat organoleptik dan porositas. Pada uji kandungan gizi menggunakan Software Nutrisurvey. Berdasarkan hasil uji sidik ragam penggunaan tepung ampas kelapa berpengaruh nyata terhadap porositas dan organoleptik pada parameter warna. Namun tidak berperngaruh nyata terhadap aroma, rasa, dan tekstur. Konsentrasi terbaik berdasarkan hasil uji hedonik adalah perlakuan 10% dengan persentasi pengembangan 90,47% dan rata-rata nilai porositas 34,75%. Menurut Nutrisurvey, kandungan gizi perlakuan substitusi 10% memiliki kandungan air 27,63%, protein 6,43%, lemak 13,27%, karbohidrat 51,91%, dan serat kasar 0,75%. Kata kunci: Tepung Ampas Kelapa, Kue Pukis, Fisikokimia, Organoleptik
Yellow Sweet Potato (Ipomea batatas L.) And Red Bean (Phaseolus vulgaris L.) Composite Flour Formulation For Biscuit Making Frische Christin Gigiringi; Erny J. N. Nurali; Maya M. Ludong
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44340

Abstract

Biscuit is a kind of snack that have a relatively texture. Yellow sweet potato and red bean as local foods were used as composite flour for biscuit making. This aims of this research were to (1) analyze the nutrional content (moisture, ash, fat, protein, carbohydrate, crude fiber and total calories) of yellow sweet potato and red bean composite flour biscuits. (2) evaluate the level of preference for composite flour biscuits with yellow sweet potato and red bean. This research used a completely randomized design (CRD) with sweet potato flour and red bean flour treatments, namely A (50% : 50%), B (60% : 40%), C (70% : 30%), D (80% : 20%). The results of this research is stated that nutritional content of the yellow sweet potato and red bean composite flour biscuits had an average value of moist (10% - 13%), ash content (1% - 2%), fat content (7.06% - 8.73%), protein content (6.5% - 8.45%), carbohydrates (67.8% - 74.9%), crude fiber (3.74% - 4.02%) and total calories (383,57 kcal - 392 kcal) . The results of the sensory test of the level of preference for color 5.21 - 5.48 (slightly like), aroma 5.36 - 5.68 (slightly like-like), taste 5.41 - 6.02 (slightly like - like), texture 4.81 - 5.77 (slightly like - like). Keywords: Biscuits, Yellow Potato Flour, Red Bean Flour. Abstrak Biskuit merupakan makanan ringan yang memiliki tekstur relatif renyah bila dipatahkan dan memiliki potongan yang bertekstur padat. Dalam penelitian ini menggunakan tepung ubi jalar kuning dan tepung kacang merah sebagai bahan pangan lokal yang dapat memberikan nilai gizi pada biskuit. Penelitian ini bertujuan untuk (1) menganalisis kandungan gizi (kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, kadar serat kasar dan total kalori) biskuit tepung komposit ubi jalar kuning dan kacang merah. (2) mengevaluasi tingkat kesukaan produk biskuit tepung komposit ubi jalar kuning dan kacang merah. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan perlakuan tepung ubi jalar kuning dan tepung kacang merah, yaitu A (50% : 50%), B (60% : 40%), C (70% : 30%), D (80% : 20%). Hasil kandungan gizi dari biskuit tepung komposit ubi jalar kuning dan kacang merah memiliki nilai rata-rata kadar air (10% - 13%), kadar abu (1% - 2%), kadar lemak (7,06% - 8,73%), kadar protein (6,5% - 8,45%), karbohidrat (67,8% - 74,9%) , serat kasar (3,74% - 4,02%) dan kalori (383,57 kkal - 392 kkal). Hasil uji sensoris tingkat kesukaan terhadap warna 5,21 - 5,48 (agak suka), aroma 5,36 - 5,68 (agak suka - suka), rasa 5,41 - 6,02 (agak suka - suka), tekstur 4,81 - 5,77 (agak suka - suka). Kata kunci: Biskuit, Tepung Ubi Jalar Kuning, Tepung Kacang Merah
The Potential Of Army Worm Spodoptera frugiperda J.E. Smith, Control On Corn Plant Using Sex Pheromones Juliet Merry Eva Mamahit; Sandra Pakasi; Joice Rompas; Frangky J. Paat
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44343

Abstract

The fall armyworm Spodoptera frugiperda J. E. Smith is an invasive pest of maize in Indonesia. The fall armyworm is a polyphagous pest originating from North America which was first discovered in West Africa. This pest control is very difficult because farmers are generally focused on the use of pesticides. For this reason, the method of using sex pheromones is an environmentally friendly alternative for controlling fall armyworm S. frugiperda pests. Innovation in the use of sex pheromones to act as attractants, mating disruption and mass trapping for controlling S. frugiperda pests. Keywords: pheromone, fall armyworm, Spodoptera frugiperda, corn Abstrak Ulat grayak tanaman jagung Spodoptera frugiperda J. E. Smith merupakan hama infasif di Indonesia. Hama ulat grayak, merupakan hama polifag yang berasal dari Amerika Utara yang pertama kali ditemukan di Afrika Barat. Pengendalian hama ini sangat sulit karena petani umumnya terfokus pada penggunaan pestisida. Untuk itu metode pemanfaatan feromon sex merupakan alternatif untuk pengendalian hama S. frugiperda yang ramah lingkungan. Inovasi pemanfatan feromon sex berperan sebagai atraktan, mengganggu terjadinya kopulasi antara jantan dan betina dan perangkap masal untuk pengendalian hama S. frugiperda. Kata kunci : feromon, ulat grayak, Spodoptera frugiperda, jagung
Pectin Extraction From The Skin Of Lime (Citrus aurantifolia) With Variety Of Orange Skin Color Miranti Mangansige; Thelma D. J. Tuju; Christine F. Mamuaja
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44344

Abstract

Pectin is one of polymer compounds which has a lot advantages, such as binding water, forming gels, or thickening liquid. This compound usually used as a raw material of various derived products of foods and pharmaceuticals as well, commonly found in flavedo, albedo, and edible parts in lime. Pectin is solid and has a white-brownish color. The other physical properties such as solubility, viscosity, and gel-forming ability depend on its chemical characteristics of the pectin itself such as methoxyl levels, degree of esterification. Pectin is widely used in food products as an emulsifying agent. The use of pectin is also widely found in the jam and jelly industry. Pectin can also be obtained from a wide variety of orange peels by means of extraction. In the present study, Complete Randomized Design method was performed with one factor, namely the difference in lime peel color; therefore, there were two treatments and three repetitions obtained. The parameters analyzed were pectin amendments, methoxyl levels. Moisture content, ash content. Based on the results of the analysis in this study, the best level of maturity is the green lime peel with an average value of pectin amendment of 34,6 %, water content of 9,01 %, ash content of 2,18 %, methoxyl content of 5,341 % Keywords : Extraction, pectin, lime peel Abstrak Pektin merupakan senyawa polimer, yang dapat mengikat air, membentuk gel, atau mengentalkan cairan. Pektin juga merupakan polisakarida yang digunakan sebagai material fungsional dalam pangan dan farmasi, dapat ditemukan melimpah dalam flavedo, albedo dan porsi edible dari jeruk nipis. Pektin berbentuk padatan yang berwarna putih kecoklatan. Sifat fisika lainnya seperti kelarutan, viscositas, dan kemampuan membentuk gel tergantung dari karakteristik kimia pektin itu sendiri seperti kadar metoksil, derajat esterifikasi. Pektin banyak digunakan dalam prosuk-produk pangan sebagai zat pengemulsi. Penggunaan pektin juga banyak dijumpai pada industry selai dan jeli. Pektin juga dapat diperoleh dari berbagai macam kulit jeruk dengan cara di ekstraksi. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) Dengan perlakuan tiga variasi warna kulit jeruk nipis ( Citrus Aurantifolia) dengan tiga kali pengulangan. Parameter yang dianalisa adalah Rendemen pektin, Kadar air, Kadar abu, Kadar metoksil. Berdasarkan hasil analisa, nilai rata-rata rendemen pektin adalah 34 %, nilai rata-rata Kadar air pektin adalah 9,01%, dan nilai rata-rata kadar abu pektin adalah 2,18 %, sedangkan Kadar Metoksil pektin adalah 5,341 %. Kata Kunci: Ekstraksi, pektin, kulit jeruk
Chemical Characteristics Of Muate Flour (Pteridophyta filicinae) As Traditional Food For The Community Of Kimaam Island Esebius Ndumuye; Tineke M. Langi; Mercy I. R. Taroreh
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44440

Abstract

Muate flour is one of the traditional foods of the people on Kimaam Island which has the Ndambu cultural tradition, namely a party to show farmers' garden products or tubers including muate flour processed from the roots of ferns. This study uses a descriptive method of laboratory experiments. which consists of 2 treatments for processing muate flour, namely A (wet method) and B (dry method). Parameters observed included yield, water content, ash content, fat content, protein and carbohydrate content. Based on the research results, muate flour has a yield: A = 60%. B= 20%. And the chemical content is A: 16.70% water, 0.50% ash, 0.79% fat, 1.92% fiber, 1.79% protein, 80.22% carbohydrates, 96.41% hydrolyzed carbohydrates. And B: 15.50% water, 3.14% ash, 0.72% fat, 3.49% fiber, 2.22% protein, 78.42% carbohydrates and 87.43% hydrolyzed carbohydrates. Keywords: Ferns, Muate Flour, Kimaam, Characteristics. Abstrak Tepung muate adalah salah satu pangan tradisional masyarakat di pulau Kimaam yang memiliki tradisi budaya Ndambu yaitu pesta untuk mempertontonkan hasil kebun petani atau umbi – umbian termasuk tepung muate olahan dari akar tumbuhan paku. Penelitian ini menggunakan metode deskriptif eksperimen laboratorium. yang terdiri dari 2 perlakuan cara pengolahan tepung muate yaitu A (cara basah) dan B (cara kering). Parameter yang diamati meliputi rendemen, kadar air, kadar abu, kadar lemak, kadar protein dan karbohidrat. Berdasarkan hasil penelitian tepung muate memiliki Rendemen: A= 60%. B= 20%. Dan kandungan kimianya yaitu A: 16.70% air, 0.50 % abu, 0.79% lemak, 1.92% serat, 1.79% protein, 80.22% karbohidrat, 96.41% karbohidrat hidrolisis. Dan B: 15.50% air, 3.14% abu, 0.72% lemak, 3.49% serat, 2.22% protein, 78.42% karbohidrat dan 87.43% karbohidrat hidrolisis. Kata Kunci: Tanaman Paku, Tepung muate, Kimaam dan Karakteristik
Analysis Of Nutrition Levels Of Nitrogen, Phosphore, Potassium, C-Organic And Ph In Rice Soil In Dumoga District, Bolaang Mongondow Regency Lintje Theffie Karamoy
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44458

Abstract

This research uses survey method with composite soil sampling technique. Soil samples were analyzed qualitatively by PUTS and quantitative soil analysis using soil analysis methods in the laboratory, namely N Keldjal method, P Bray K Sepetrometer, C-organic Walkey and Black and pH using a pH meter. This research was conducted in Southeast Dumoga, Bolaang Mongondow Regency for the point of soil sampling and soil analysis was carried out at the Chemistry and Soil Fertility Laboratory, Faculty of Agriculture, Unsrat Manado for 8 months. The results showed that the total N content at the time of processing was classified as moderate, after one month of planting and after harvesting was classified as low. The C-Organic content at the time of processing was classified as moderate, after one month of planting and after harvesting it was classified as low. The available P content at the time of processing was low, after one month of planting and after harvesting it was classified as very low. The K content available at the time of processing was classified as moderate, after one month of planting and after harvesting was classified as low. Soil pH at the time of tillage, after one month of planting and after harvesting is classified as slightly acidic and after harvesting the pH tends to decrease. Further research is needed on the available phosphorus content, organic c-organic and the pH of the paddy soil at each research location starting to be ready for planting, when the plants are 1 month old and at harvest time in each planting period. Keywords: Nutrient Content, Rice Fields, PUTS. Abstrak Penelitian ini mengunakan metode survey dengan teknik pengambilan sampel tanah komposit. sampel tanah dianalisis secara kualitatif dengan PUTS dan analisa tanah secara kuantitatif menggunakan metode analisa tanah di laboratorium yaitu N metode Keldjal, P Bray K Sepetrometer, C-organik Walkey and Black dan pH menggunakan pH meter. Penelitian ini dilaksanakan Dumoga Tenggara Kabupaten Bolaang Mongondow untuk titik pengambilan sampel tanah dan analisis tanah dilaksanakan di laboratorium Kimia dan Kesuburan Tanah Fakultas Pertanian Unsrat Manado selama 8 bulan. Hasil penelitian didapatkan bahwa Kandungan N total pada saat olah tergolong sedang, setelah satu bulan tanam dan setelah panen tergolong rendah. Kandungan C-Organik pada saat olah tergolong sedang, setelah satu bulan tanam dan setelah panen tergolong rendah. Kandungan P tersedia pada saat olah tergolong rendah, setelah satu bulan tanam dan setelah panen tergolong Sangat rendah. Kandungan K tersedia pada saat olah tergolong sedang, setelah satu bulan tanam dan setelah panen tergolong rendah. pH tanah pada saat olah, setelah satu bulan tanam dan setelah panen tergolong agak masam dan setelah panen pH cenderung turun. Perlu penelitian lanjut mengenai kandungan fosfor tersedia, c-organik dan pH tanah sawah pada setiap lokasi penelitian mulai siap ditanami, saat tanaman berumur 1 bulan dan saat panen dalam setiap periode tanam. Kata Kunci: Kadar Hara, Tanah Sawah, PUTS
Development Of Cookies From Mixed Ingredients Of Sago Flour And Coconut Drugs Flour Praise Kesek; Dekie Rawung; Jenny E. A. Kandou
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44479

Abstract

The purpose of this study was to measure the panelists preference for pastries by mixing sogo flour and coconut dregs flour and to find out the water content, protein content, crude fiber content and organoleptic testing of thepanelists preference level. This study used a completely randomized analysis method (CRD). The result showed that the treatment of sogo flour and coconut pulp flour affected the aroma, but did not affect the color, taste and texture of the cake. And based on the response of the panelists to the parameters examined, it showed that the A1 treatment,which was 20g of sogo and 80g of coconut pulp flour, had the highest value compared to other treatments. Namely,with aroma 5.6 (like),color 5.5(slightly like) texture 5.3 (slightly like) taste 5.7 (like) Keywords: cookies, sogo flour, coconut pulp flour, organoleptic test, water content, protein, crude fiber Abstrak Tujuan penelitian ini adalah untuk mengukur tingkat kesukaan panelis terhadap cookies dengan pencampuran tepung sagu dan tepung ampas kelapa dan Mengetahui kandungan kadar air, kadar protein, kadar serat kasar dan pengujian organoleptic tingkat kesukaan dari panelis. Penelitian ini menggunakan metode rancangan acak lengkap (RAL). Hasil penelitian menunjukan bahwa perlakuan tepung sagu dan tepung ampas kelapa berpengaruh terhadap aroma, tetapi tidak berpengaruh terhadap warna, rasa dan tekstur cookies. Dan berdasarkan respon panelis terhadap parameter yang di periksa menunjukan bahwa perlakuan A1 yaitu 20g tepung sagu dan 80g tepung ampas kelapa memiliki nilai tertinggi dibandingkan dengan perlakuan yang lain. Yakni dengan aroma 5,6 (suka) warna 5,5 (agak suka) tekstur 5,3 (agak suka) rasa 5,7 (suka) Kata kunci: cookies, tepung sagu, tepung ampas kelapa, uji organoleptik, kadar air, protein, serat kasar
The Use Of Compost And Phonska Plus On Acid Soil On The Growth And Production Of Pakcoy (Brassica rapa L.) In Minahasa Regency” Joice M. J. Supit; Yani E. B. Kamagi; Lientje Theffie Karamoy
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44498

Abstract

A pot experiment on “ The Use of Compost and Phonska Plus on acid soil on the growth and production of pakcoy (Brassica rapa L.) in Minahasa Regency”, with specific objectives: a) Increasing the use of acid land for agricultural production activities; b) Determine the optimal dosage of compost and Phonska Plus. c) Improve the physical, chemical and biological properties of soil for acid soils. Giving dolomite as much as 100 g/pot. Compost treatment was K0 : 0 ton/ha as control; (K1) :15 ton/ha ; (K2) :30 tons/ha; (K3):45 ton/ha; and (K4): 60 tons/ha. Phonska Plus treatment is (P0) : 0 kg/ha; (P1) : 400 kg/ha; (P2) : 800 kg/ha ; and (P3) : 1200 kg/ha. Pakcoy plant as an indicator. Factorial experimental method with a completely randomized design (CRD) and 3 replications. Anova and LSD statistical testing. The results of this study show that: 1). The analysis of soil chemical properties on acid soil before liming dolomite, phonska plus and compost fertilizer treatmen showed acidic pH, low organic matter, very low total N, very low available P and low available K; whereas after liming of dolomite, phoska plus and compost showed slightly acidic-neutral pH, medium-high organic matter, very low-low total N, very low-moderate available P, moderately available K. 2). Phonska Plus treatment and compost had a significant effect on the growth and production of Pakcoy. The optimum dose of Phonska Plus (1,200 Kg/ha) and Compost (45 tons/ha) gave the maximum value for plant height, number of leaves, and plant wet weight. Keywords: Compost, Phonska Plus, Acid Land, Pakcoy. Abstrak Percobaan pot tentang “Pemanfaatan Kompos dan Phonska Plus pada lahan masam terhadap pertumbuhan dan produksi sawi pakcoy (Brassica rapa L.) di Kabupaten Minahasa”, dengan tujuan khusus adalah a) Meningkatkan penggunaan lahan masam untuk kegiatan produksi pertanian; b) Menentukan dosis kompos dan Phonska Plus yang optimal. c) Memperbaiki sifat fisik, kimia dan biologi tanah bagi lahan masam. Pemberian dolomite sebanyak 100 gr/pot. Perlakuan kompos yaitu K0 : 0 ton/ha sebagai kontrol; (K1) :15 ton/ha ; (K2) :30 ton/ha; (K3):45 ton/ha; dan (K4): 60 ton/ha. Perlakuan Phonska Plus yaitu (P0) : 0 kg/ha; (P1) : 400 kg/ha; (P2) : 800 kg/ha ; dan (P3) : 1200 kg/ha. Tanaman Sawi Pakcoy sebagai indikator. Metode percobaan faktorial dengan rancangan dasar acak lengkap (RAL) dan 3 ulangan. Pengujian statistik Anova dan BNT. Hasil dari penelitian ini adalah: 1). Sebelum pengapuran dolomite, phonska plus dan kompos menunjukkan pH masam, bahan organik rendah, N total sangat rendah, P tersedia sangat rendah dan K tersedia rendah; sedangkan sesudah pengapuran dolomite, phoska plus dan kompos menunjukkan pH agak masam-netral, bahan organik sedang–tinggi, N total sangat rendah-rendah, P tersedia sangat rendah-sedang, K tersedia sedang. 2). Perlakuan Phonska Plus dan kompos berpengaruh nyata terhadap pertumbuhan dan produksi tanaman Sawi Pakcoy. Dosis optimum Phonska Plus (1.200 Kg/ha) dan Kompos (45 ton/ha) memberikan nilai maksimal terhadap tinggi tanaman, jumlah daun, dan berat basah tanaman. Kata kunci : Kompos, Phonska Plus, Lahan Masam, Sawi Pakcoy
Chemical And Organoleptic Characteristics Of Snack Bars Based On Yellow Sweet Potato Flour (Ipomoea batatas L) And Mung Bean Flour (Vigna radiata) Dwi Putriana Solin; Maya M. Ludong; Jolanda Ch. E. Lamaega
Jurnal Agroekoteknologi Terapan Vol. 3 No. 2 (2022): EDISI JULI-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jat.v3i2.44472

Abstract

ABSTRACT      The purpose of the study was to analyze the characteristics of chemistry, test the favorability level of panelists, and determine the best treatment of snack bars based on yellow sweet potato flour and green bean flour.   Snack bar is a snack in the form of bars made from cereals or beans and snack bars are usually used for breakfast or as snacks.  This research method uses the Complete Randomized Design (RAL) research method with 4 treatments of 3 repetitions, namely with treatment A (80% yellow sweet potato flour and 20% mung bean flour), B (70% yellow sweet potato flour and 30% mung bean flour), C (60% yellow sweet potato flour and 40% mung bean flour), D (50% yellow sweet potato flour and 50% mung bean flour).  The parameters tested in this study were chemical analysis (water content, protein content, and carbohydrate content) and test the organoleptic (taste, aroma, color, and texture). Based on the panelists' favorability level test for the most preferred snack bar as a whole, it was the mixing of 70% yellow sweet potato flour: 30% mung bean flour, in terms of color 3.52 (likes), aroma 3.72 (likes), taste 3.48 (neutral) and 3.76 textures (likes) with chemical characteristics namely water content 11.96%, protein content 7.58% and carbohydrate content 48.67%. Keywords: Snack bar, Yellow Sweet Potato Flour, Mung Bean Flour. ABSTRAK      Tujuan penelitian untuk menganalisis karakteristik kimia dan uji tingkat kesukaan panelis serta menentukan perlakuan terbaik snack bar berbasis tepung ubi jalar kuning dan tepung kacang hijau. Snack bar merupakan makanan ringan yang berbentuk batangan berbahan dasar sereal atau kacang-kacangan dan snack bar biasanya digunakan untuk sarapan atau sebagai makanan ringan. Penelitian ini menggunakan metode penelitian Rancangan Acak Lengkap (RAL) dengan 4 perlakuan 3 kali pengulangan yaitu dengan perlakuan A (80% tepung ubi jalar kuning dan 20% tepung kacang hijau), B (70% tepung ubi jalar kuning dan 30% tepung kacang hijau), C (60% tepung ubi jalar kuning dan 40% tepung kacang hijau), D (50% tepung ubi jalar kuning dan 50% tepung kacang hijau). Parameter yang diuji pada penelitian ini adalah analisis kimia (kadar air, kadar protein, dan kadar karbohidrat) dan uji organoleptik (rasa, aroma, warna, dan tekstur). Berdasarkan uji tingkat kesukaan panelis terhadap snack bar yang paling disukai secara keseluruhan adalah pencampuran 70% tepung ubi jalar kuning: 30% tepung kacang hijau, dari segi warna 3,52 (suka), aroma 3,72 (suka), rasa 3,48 (netral) dan 3,76 tekstur (suka) dengan karekteristik kimia yaitu kadar air 11,96%, kadar protein 7,58% dan kadar karbohidrat 48,67%. Kata kunci : Snack bar, Tepung Ubi Jalar Kuning, Tepung Kacang Hijau.

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