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Fruitset Sains : Jurnal Pertanian Agroteknologi
Published by Institute of Computer Science
ISSN : 23029668     EISSN : 28091183     DOI : https://doi.org/10.35335/fruitset
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Diterbitkan oleh Institute Of Computer Science (IOCS). Terbit dua kali dalam setahun (Juni dan Desember). Terbit perdana pada Desember 2012. Fruitset Sains : Jurnal Pertanian Agroteknologi merupakan jurnal ilmiah yang dapat memuat tulisan ilmiah yang berkaitan dengan penelitian dibidang agroteknologi dan Ilmu Pertanian yang mencakup bidang genetika, pemuliaan tanaman, teknologi benih, hama, gulma, dan penyakit, budidaya tanaman, Ekonomi Pertanian serta ilmu dan kesuburan tanah
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Agronomi dan Ilmu Tanaman
Articles 243 Documents
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POTENSI HASIL CABAI MERAH (Capsicum annum L) GALUR M2 PADA DOSIS RADIASI SINAR GAMMA Harta, Rika Yusli; Bella, Rahmi Aurya; Maulia, Era
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 13 No. 5 (2025): December: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/fruitset.v13i5.6831

Abstract

Public demand for red chili is quite high, but the production of fresh red chili in Indonesia from year to year shows a significant decrease. Overcoming this requires chili peppers that can grow in all seasons and various types of land and have high yields. Plant breeding methods that can increase genetic diversity in order to obtain the genetic resources needed to develop types of chili peppers that can thrive on peatlands. Mutation is a useful technique that could be used to increase genetic variability of chili as a basis for developing new improved varieties.  One way in plant breeding that aims to increase genetic variation is mutation induction. The method of red chili plants and to identify the dose that produces the greatest effect. A non-factorial randomized block design with three replications was employed in this study. The factors studied were 5 treatment levels consisting of G1 = 100gy, G2 = 200gy, G3 = 300gy, G4 = 400gy and G0 = Pioneer red chili varieties as a comparison, repeated 3 times to obtain 15 samples. Each sample consisted of 2 plants for a total of 30 plants. The study showed that gamma-ray radiation had a highly significant impact on fruit number and a significant effect on fruit weight in red chili plants, with 400 Gy identified as the optimal dose The potential yield of red chili plants was significantly influenced by gamma-ray radiation, with the most effective dose being 400 Gy. Exposure to gamma rays with a dose of 400 Gy is the most optimal dose in producing mutant chili plants from pioneer varieties that are resistant to viral infections.
KEANEKARAGAMAN JAMUR MIKORIZA ARBUSKULAR PADA RIZOSFER TANAMAN KAKAO (Theobroma cacao L) DI KEBUN RAKYAT DESA DOLAGO KABUPATEN PARIGI MAUTONG Arsih, Desi Wahyuni; Mutmainah, Mutmainah; Rosmini, Rosmini; Ihwansyah, Muh Fadil
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 13 No. 5 (2025): December: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/fruitset.v13i5.6837

Abstract

Mycorrhiza refers to the symbiotic mutualistic relationship between fungi and plant roots, in which both organisms benefit from the interaction. This study aims to analyze the diversity of Arbuscular Mycorrhizal Fungi (AMF) in the rhizosphere of cocoa plants (Theobroma cacao L.). Soil samples were collected using a purposive sampling method, then isolated and identified to the genus level in the Agronomy Laboratory, Faculty of Agriculture, Tadulako University, Palu. Data analysis included the Shannon–Wiener diversity index and dominance index. Based on the identification results, four genera of AMF were found: Racocetra, Funneliformis, Gigaspora, and Claroideoglomus. The diversity index was 1.09, categorized as low, and the dominance index was 0.40, also categorized as low.
EFFECT OF VACUUM FRYING TEMPERATURE ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF CHAYOTE CHIPS Rahman, Abdul; Ismed, Ismed; Aisman, Aisman
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 13 No. 5 (2025): December: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

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

Abstract

Chayote (Sechium edule) is a high-moisture vegetable with considerable potential for development into value-added snack products through vacuum frying technology. This study aimed to evaluate the effect of vacuum frying temperature on the physicochemical, nutritional, and sensory properties of chayote chips in order to determine the optimal processing condition. Fresh chayote was first characterized for its initial chemical composition and subsequently vacuum-fried at five temperature levels. This study uses a Completely Randomized Design (CRD) with five treatments and three replications. The treatments consist of frying temperatures of 70°C (A), 75°C (B), 80°C (C), 85°C (D), and 90°C (E). The resulting chips were analyzed for yield, texture, color, frying time, oil absorption, proximate composition, vitamin C content, potassium concentration, and sensory attributes. The data were analyzed using analysis of variance (ANOVA), followed by Duncan’s New Multiple Range Test (DNMRT). Increasing frying temperature significantly reduced yield, moisture content, hardness, and frying time, while increasing oil absorption and relative mineral concentration. Nutritional analysis revealed progressive degradation of heat-sensitive components, particularly protein and vitamin C, at higher temperatures. Sensory evaluation revealed that frying temperature significantly influenced aroma, taste, and texture attributes, with the highest aroma score (4.10), taste score (4.13), and texture score (4.37 for crispiness) observed at 85 °C. Overall, vacuum frying temperature played a critical role in determining product quality, highlighting a trade-off between processing efficiency, nutritional retention, and sensory acceptance. Frying at 85 °C under vacuum conditions was identified as the optimal temperature for producing chayote chips with desirable physical characteristics, acceptable nutritional quality, and superior consumer acceptance.

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