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AGARICUS: Advances Agriculture Science & Farming
Published by Universitas KH. A. Wahab Hasbullah
ISSN : -     EISSN : 27970884     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
AGARICUS: Advances Agriculture Science & Farming is a peer-reviewed, scientific journal published by the Institute for Research and Community Service (LPPM), KH University. A. Wahab Hasbullah Jombang. The aims of the journal are to publish and disseminate high quality, original research papers and article review in plant science i.e. agronomy, horticulture, plant breeding, soil sciences, plant protection and other pertinent field. The Scope of our journal includes: (1) agronomy, (2) horticulture, (3) plant breeding, (4) soil sciences, (5) plant protection, (6) other pertinent field related to plant production.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Agronomi dan Ilmu Tanaman
Articles 112 Documents
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The Science of Truth: Science in Efforts to Maintain the Balance of Nature Wawan, Eko Setiyo
AGARICUS: Advances Agriculture Science & Farming Vol. 3 No. 3 (2024): February
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v3i3.2137

Abstract

Science in the digital era is currently developing very rapidly, but in an effort to keep humans able to implement science, science in an effort to maintain the balance of nature requires some understanding so that the context is carried out in line with Islamic teachings and the guidance of the Koran. There are several questions that will later be known about the nature of the truth of science in an effort to balance nature, namely how is the truth as long as humans recognize the creator in all of his creations which later on is a reality that we can recognize/that we can think about/that we can explain and that we can live. . Islamic Suggestions in Seeking Knowledge and Truth Through Communication of Al-Quran verses, Islam is a religion that covers all aspects of human life. Al-Quran is a guide to humans how a Muslim should live his life from birth to death. With the basis of Islam and the Qur'an, the development of science, science in an effort to maintain the balance of nature which requires us to play a role in it is a logical truth and can be used in social life dynamically and peacefully for the benefit of the people
The Effect of Three Types of Manure on the Growth of Spinach (Amaranthus sp.). Susanti, Ambar
AGARICUS: Advances Agriculture Science & Farming Vol. 3 No. 2 (2023): October
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v3i2.3630

Abstract

The purpose of this study was to determine the effect of giving three types of manure on the growth of spinach (Amaranthus sp). The research was conducted at the Faculty of Agriculture, University of KH.A. Wahab Hasbullah from December 2022 to March 2023. The material used was pulled spinach seeds (Amaranthus tricolor L.) Panah Merah’s brand is produced by P.T. East West Seed Indonesia, processed organic fertilizer made from cows of Faculty of Agriculture, University of KH.A. Wahab Hasbullah (PK1), goats obtained from P4S Bengkel Mimpi Malang (PK2), and chickens from processed livestock products (PK3). After 30 days of planting, it was found that the addition of manure from three types of ruminant waste had a better effect on plant height, number and leaf area of spinach than the control. Manure as raw material for goat manure had significant plant height (21.25 cm), number of leaves (8.33), and leaf area (3.72 cm2) compared to the other 2 treatments manure and control
Inventory of Local Fruit Plants in Badang Village, Jombang Regency Yuliana, Anggi Indah; Nasirudin, Mohamad; Mahfudin, Sayyid
AGARICUS: Advances Agriculture Science & Farming Vol. 3 No. 3 (2024): February
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v3i3.4430

Abstract

Badang Village is one of the areas in Jombang Regency that has the potential for yards that are rich in biotic resources, one of which is fruit plants. This study aims to determine the diversity of fruit plant species in the yard area of Badang Village residents. This research was conducted from February to June 2022 in Badang Village, Ngoro District, Jombang Regency. The results showed that there were 22 types of fruit plants scattered in 6 hamlets of Badang Village, Ngoro Subdistrict, Jombang Regency, including: avocado, star fruit, durian, guava, orange, katilayu, longan, kersen/keres, mango, pineapple, jackfruit, papaya, banana, rambutan, salak, date palm, mustard, soursop, dragonfruit, grape, red pomegranate and sugar apple. The index of fruit plant diversity in Badang Village for each hamlet is different, for Badang Hamlet the diversity index value is 2.111, Wates Hamlet is 2.049, Wonoasri Hamlet is 1.973, Sukotirto Hamlet is 1.682, Wedani Hamlet is 1.443. The five hamlets are categorized as having a moderate diversity index. As for Watulintang Hamlet, the diversity index value is 0.957, so it is classified as low compared to other hamlets.
Sensory Analysis of Three Teflon Toast Bread Variants Based on Organoleptic Tests and Hedonic Tests Rofendi, Hawa Auliya; Nur Qomariyah, Umi Kulsum
AGARICUS: Advances Agriculture Science & Farming Vol. 3 No. 3 (2024): February
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v3i3.4432

Abstract

Teflon toast is a popular food product and continues to grow in Indonesia. This study aims to analyze three variants of Teflon toast with different sugar levels using organoleptic tests and hedonic tests. Three variants of bread are made with different sugar levels, namely 20 grams, 15 grams and 10 grams. Ten panelists were involved in the assessment of organoleptic characteristics and analysis of variance (ANOVA) was used to evaluate differences between the three variants. The results showed that there were no significant differences in organoleptic characteristics between bread variants (p > 0.05). The hedonic test also confirmed that all bread variants received similar levels of liking from the panelists. Thus, variations in sugar content in Teflon toast did not provide a significant difference in sensory aspects.
Analysis of Acceptance of Three Variants of Jemblem Cake Based on Hedonic Test and Organoleptic Test Ali Shodiqin, Muhammad; Nur Qomariyah, Umi Kulsum
AGARICUS: Advances Agriculture Science & Farming Vol. 3 No. 3 (2024): February
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v3i3.4470

Abstract

Processed food has become a product that is very popular. Cassava is an agricultural commodity that is widely grown in Indonesia and is an important source of carbohydrates after rice. This research aims to evaluate the quality of organoleptic tests and hedonic tests of jemblem as a product that is high in carbohydrates. By using organoleptic tests such as taste tests, distinctive aroma tests, sweetness, and impressions evaluated by trained panelists. The results show that jemblem has a savory and sweet taste, has a typical vanilla aroma, and a sweet taste from red sugar and has an overall positive value. Next, the hedonic test is a general liking test in terms of taste, distinctive aroma, sweetness. The three tests were calculated using anova with a calculated F of 0.131. Findings showed a high level of acceptance, with most respondents expressing high levels of satisfaction and interest in consuming this product as a substitute for rice. With the high carbohydrate potential of jemblem, this product can be considered as a healthy and delicious food alternative, opening up opportunities for further development in the traditional food industry    
Insect Biodiversity on Inorganic Cayenne Pepper Plants in Plosogeneng Village, Jombang Regency Mufidah, Khusna Niswatul; Yuliana, Anggi Indah; Nasirudin, Mohamad; Faizah, Mazidatul
AGARICUS: Advances Agriculture Science & Farming Vol. 4 No. 1 (2024): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v4i1.4853

Abstract

The method used in this research is a quantitative method, sampling was carried out by installing Yellow Trap insect traps which were placed at several points for 12 days. The results of this research are the insect diversity index found in this research, there are 5 families, a total of 28 individuals. Consists of Oxyopidae, Coccinellidae, Pentatomidae, Noctuidae and Coreidae. The diversity index (H') value for insects is -1.35. Meanwhile, the dominance index for cayenne pepper plantations in Plosogeneng Village, Jombang District in the Yellow Trap is 0.31. Keywords: Insect Diversity, Dominance Index, Chili Plants.
Effect Of Flavoring On The Organoleptic Of Local Variety Soya Juice Susanti, Ambar; Nasrulloh, Basharudin; Chusnah, Miftachul
AGARICUS: Advances Agriculture Science & Farming Vol. 4 No. 1 (2024): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v4i1.4935

Abstract

The aim of the research was to determine the effect of adding sugar and flavoring at different shelf lives on the organoleptic characteristics of local varieties of soybean juice. The research was carried out from November 2023 to January 2024 in Brangkal Village, Jombang Regency and the Faculty of Agriculture KH. Abdul Wahab Hasbullah University. The treatment used are ; 1) B0J1 = soybean juice stored 1 hour after cooking, 2) B0J6 = soybean juice stored 6 hours after cooking, 3) B1J1 = soybean juice + granulated sugar stored 1 hour, 4) B1J6 = soybean juice + granulated sugar stored 6 hours after cooking, 5) B2J1 = soybean juice + strawberry flavoring, storage 1 hour after cooking, and B2J6 = soybean juice + strawberry flavoring, storage 6 hours after cooking. This research used an experimental method with a completely randomized design with one factor which was repeated three times. The sample in this study was soybean juice which was used in hedonic tests and the shelf life of it with 15 panelists. Data analysis used ANOVA with a further BNT test at the 5% level. It is known that the color of soybean juice and granulated sugar stored 6 hours after cooking was more favorable compared to the other 7 treatments. Soybean juice without added sugar or flavorings, with storage 1 and 6 hours after cooking, and soybean juice and sugar with storage 6 hours after cooking had the most favorable taste compared to the other 5 treatments
Effect Of Yeast Concentration (Saccharomyces cerevisiae) on Organoleptic Characteristics of Cassava Tape Local Varieties Husain, Muhammad Faqih; Chusnah, Miftachul; Hartati, Dyah Ayu Sri; Faizah, Mazidatul
AGARICUS: Advances Agriculture Science & Farming Vol. 4 No. 1 (2024): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v4i1.4944

Abstract

Cassava is the second largest agricultural food product in Indonesia after rice One of the processed food products from cassava is tape. Cassava tape is a product resulting from a fermentation process using the yeast Saccharomyces cerevisiae as yeast. The organoleptic properties of cassava tape can change depending on the concentration of yeast used. This research aims to determine the correct yeast concentration on the organoleptic results of cassava tape. The method used in this research was the RAL method (completely randomized design) using three samples with three treatments where each treatment used 1 kg of local varieties of cassava, namely R1 with a yeast concentration of 1% (10 grams), R2 1.5% (15 grams), and R3 2% (20 grams). Another method used in this research is observation using a qualitative method approach. The data processing method used is the Analysis of Variance (ANOVA) method then the BNT test (smallest significant difference) as a further test. This research resulted in R2 cassava tape being the best-treated cassava tape with a color value of 13,13, aroma 13,26, taste 14,23, and texture 12,38. The organoleptic characteristics produced by R2 cassava tape have a slightly yellowish-white color, the characteristic aroma of cassava tape is slightly sharp, the taste is slightly sweet and slightly sour and the texture is soft. Differences in yeast concentration had a significant influence (p<0.05) on the organoleptic Characteristics of cassava tape.
The Effect of Long Drying on the Chemical and Organoleptic Characteristics of Excelsa Coffee Skin Tea (Coffee liberica var. dewevrei) Karima, Ummi; Hartati, Dyah Ayu Sri; Chusnah, Miftachul
AGARICUS: Advances Agriculture Science & Farming Vol. 4 No. 1 (2024): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v4i1.4947

Abstract

Handling coffee skin waste has caused problems because it is left to rot, stacked, and burned which can cause negative impacts on the surrounding environment so it needs to be overcome. One way that can be done is to utilize these natural resources by processing coffee skin waste into processed or other products with high economic value, namely coffee skin tea. This study aims to determine (1) the effect of drying time on the chemical characteristics of coffee skin tea products (cascara) and (2) the effect of drying time on the organoleptic of coffee skin tea which includes color, aroma, and taste. The method used in this study is an observation method with a qualitative data approach. This method used two subjects, namely chemical and organoleptic characteristics in tea, to be observed within one month. The results showed that different drying times can have a noticeable effect (P<0.05) on tannin and caffeine levels and changes in color, aroma, and taste in tea steeping. The ideal drying time treatment is 5 hours with a caffeine content of 0.26 grams, tannin content of 283.33 ppm, dark red steeping color, a very inactive aroma, and a delicious tea taste.
Effect of Roasting Time on The Organoleptic Characteristics of Excelsa Wonosalam Jombang Coffee Na'im, Muhammad Zainun; Chusnah, Miftachul; Hartanti, Dyah Ayu Sri
AGARICUS: Advances Agriculture Science & Farming Vol. 4 No. 1 (2024): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v4i1.4988

Abstract

There are many types of coffee plants in Indonesia, including Robusta, Arabica, Liberika and Excelsa. One type of coffee found in Wonosalam District is excelsa coffee, Wonosalam excelsa coffee is a species of coffee plant in the genus Coffea. The roasting process is the process of developing the aroma and taste of coffee, separated from the inside of the coffee beans by heat treatment. Coffee beans contain organic compounds that give the coffee beans their aroma and taste. This research aims to determine the effect of roasting time on the organoleptic characteristics of Excelsa coffee, and to determine the appropriate length of time for the roasting process of Excelsa coffee. This research uses a qualitative approach, data collection used in this research is in the form of (1) sampling method, (2) interview method, (3) documentation method, (4) questionnaire method. This research used a Completely Randomized Design (CRD), using 3 treatments and 3 repetitions, P1 (10 minutes), P2 (15 minutes), and P3 (20 minutes) using a roasting temperature of 200℃. The data processing method used is the Analysis of Variance (ANOVA) method with a further BNT test at a level of 5%. The results of the research show that the length of roasting time has a significant effect on the color, taste and aroma of Excelsa coffee. The selected results were obtained at a roasting temperature of 200℃ with a roasting time of 15 minutes which had an average color value of 13.53 (dark brown), aroma of 12.42 (fragrant), and taste of 11.30 (like).

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