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SEAS (Sustainable Environment Agricultural Science)

seas
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Published by Universitas Warmadewa

ISSN : - EISSN : 26140934 DOI : https://doi.org/10.22225/seas

Core Subject : Science, Agriculture, Social,

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science

SEAS (Sustainable Environment Agricultural Science) is a Journal of development of science and technology in environment usage and management on an on-going basis for agricultural development, provides a forum for publishing research articles or review articles. This journal has been distributed by Warmadewa University Press started from Volume 1 Number 1 Year 2017. This journal encompasses original research articles, review articles and short communications basis for agricultural development including: Agronomy Horticulture Soil Sciences Plant Protection Environmental Food Technology Food Chemistry Biosciences and Biotechnology Aquatic Resource Management Animal Husbandry Animal Feed Nutrition

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)

Articles 10 Documents

Search results for , issue "Vol. 5 No. 1 (2021)" : 10 Documents clear

Identification of Environmental Health and Safety in Pasar Rakyat Kertha, Kesiman Kertalangu Village, Denpasar City Dwi Susanti Ida Ayu Made; Luh Putu Kirana Pratiwi
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

A market is a place where sellers and buyers meet in buying and selling transactions. People's market is a traditional market. The people's market is one of the most obvious indicators of the economic activities of the people in an area. The implementation of safety and health in the work environment is not only intended for visitors but also employees (market managers), suppliers, and traders. This is because people's markets can be the main route for the spread of infectious disease outbreaks. People's markets have an important position to provide safe food. Public markets are influenced by the existence of upstream producers (suppliers of fresh ingredients), suppliers, vendors, consumers, managers, health-related officers, and community leaders. The healthy market is one of the structures in the development of the people's market.

Strategy For Ecotourism Development In Efforts To Improve Community Welfare In Ayung River Flow (Case Study of Tukad Bindu, Kesiman Village, Denpasar City) Luh Putu Kirana Pratiwi; Ni Made Kencana Maharani
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

Management of ecotourism-based tourism areas can create sustainable tourism. River revitalization in Denpasar City is one of the Denpasar City government work programs that aims to provide environmental education, environmental preservation and have economic potential in empowering the community's economy. The existence of rivers in Bali is still preserved to realize the implementation of Tri Hita Karana, which is maintaining good relations with God, nature, and humans so that the presence of water in Bali must be maintained in terms of quality and quantity. This study aims to explore the potential and development strategies of ecotourism to prosper the Ayung River flow in the city of Denpasar. Alternative strategies that need to be done to improve the welfare of the community are through intensive urban agriculture development, increasing agricultural productivity, tourism attractions, preserving the environment of the river, improving the quality of managers by empowering all stakeholders, and improving the community's economy with tourism activities that are carried out continuously. The government through related agencies is expected to facilitate consistently marketing access to agricultural products, tourism promotion through various major events of the Office to be held in Tukad Bindu so that economic improvement can be achieved significantly

Acceleration of Production Natural Disinfectants from the Combination of Eco-Enzyme Domestic Organic Waste and Frangipani Flowers (Plumeria alba) Made Rai Rahayu; muliarta Nengah; Yohanes Parlindungan Situmeang
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

Spraying disinfectants is one of the efforts to prevent the transmission of COVID-19. One of the high needs for disinfectants can be overcome by using natural disinfectants or those made from natural ingredients, such as the use of eco-enzymes. The problem is that it takes 3 months to produce eco-enzyme, so it needs innovation to be able to produce it quickly. This research is an experimental study with independent variables, namely the composition of organic waste (rambutan fruit skin, corn cobs, chayote skin) as a substrate in varied eco-enzyme raw materials. Each treatment added 10% frangipani sandalwood extract. Control variables include fermentation time, water composition, brown sugar, yeast (Saccharomyches cerevisiae) with a fixed amount. The experimental results showed that the longer of fermentation time, the alcohol concentration increased, while the pH value decreased. The optimum time to produce eco-enzymes according to standard requirements for disinfecting purposes is 8-10 days, wherein the fermentation has produced an alcohol content of 60-70% and the pH of eco-enzymes has been reached below 4.0. The content of compounds in frangipani flower extract through phytochemical and GC-MS tests include terpenoids (linalool, geraniol, terpineol), quercetin from the flavonoid and citrulline groups of alkaloids and tannins which have various activities that support their role as a natural disinfectant including antibacterial, anti-fungi, and antivirals. The combination of Eco-Enzym from domestic organic waste and frangipani flower (Plumeria alba) is able to inhibit the growth of Staphylococcus aureus bacteria with very strong inhibition category ranging from 31.85-34.41 mm. Keywords: disinfectant, eco-enzyme, frangipani flowers

Colour and Quality of Strawberry fruit (Fragaria x ananassa Duch.) at Different Levels of Maturity Ni Made Defy Janurianti; I Made Supartha Utama; Ida Bagus Wayan Gunam
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

Strawberry fruit has five levels of maturity in terms of the color of the strawberry fruit. One of the important factors that affect the fruit's resistance from mechanical damage is the level of fruit maturity. At different levels of ripeness, strawberries have different nutritional content. The strawberries used are obtained from strawberry farmers in Pancasari Village, Tabanan Regency. The level of fruit maturity analyzed was divided into five stages, namely 0, 25%, 50%, 75%, and 100% of the red fruit. Based on the ANOVA variety results, the parameters of color, texture, pH, total acid content, total acid content, vitamin C content, and anthocyanin levels of strawberries at different levels of maturity showed very significant differences (P <0.01). Strawberry fruit at the optimal level of maturity obtained the value of L *, namely 18.45, a *, namely 67.04, b *, namely 20.86, texture of 7.46 N, pH of 3.36, total acid of 2.09 (meq NaOH / g), total dissolved solids was 6.40 oBrix, vitamin C levels were 66.24 mg / 100, and anthocyanin levels were 329.07 (mg PGN / 100 g).

Profiles and Characteristics of Balinese Cattle Breeders In The Covid-19 Era In The Village of Ayunan Badung, Bali Ni Made Ayu Gemuh Rasa Astiti; Ni Ketut Madewi; Ni Ketut Sri Rukmini
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

They researched the profiles and characteristics of Bali Cattle Farmers in the Covid-19 Era in the Village of Ayunan Badung Bali to know the characteristics and profiles of Balinese cattle breeders in Ayunan Village during the Covid-19 pandemic. The methods used are survey methods using primary data and secondary data. Sampling is carried out by purposive sampling questionnaire on 40 Balinese cattle breeders in the village of Ayunan and have experience raising cattle for more than three years. The study results were 77.5% of respondent breeders were in the productive age range, and 22.5% were in the age range above 64 years. Young and fertile breeders generally have a high education level, so they tend to adopt innovations and technologies more quickly. The experience of raising respondents for 21 years to 30 years is as much (35%). Long enough farming experience indicates that the respondent breeders have adequate knowledge and skills in cattle raising. Respondents' education is 2.5% not having a formal education, 25% having an elementary education, 12.5% having a junior high school education and 50% having a high school education, and 10% having tertiary education. Farmers' education level tends to influence their thinking power and acceptance of innovations and technologies. The average number of respondents' livestock ownership is 2.6 heads, caused by several factors, including the limited forage or 20% of feed, due to the determinate business capital factor 42.5% and cultivated as a side business of 37.5%. The majority of respondent breeders have their primary job as farmers/farm laborers 60%, only 5% of respondent breeders have the main job as breeders. In comparison, 35% of respondents have jobs as retirees, construction workers, laborers, agricultural extension workers, and traders. In general, cattle breeders in Bali raising cattle is a part-time job. Conclusions, profiles, and characteristics of Balinese cattle breeders in Ayunan Village, seen from the age of the breeders, have the highest percentage (62.5%) at the age of 51-64 and are classified as productive. 35% experience in farming (21-30) years, most of the education level is high school graduates (50%), average livestock ownership is 2.66 tails, the low number of livestock ownership is due to business capital 42.5% and the main occupation of respondents is 60% the farmer

Addition of Moringa Leaf Extract and Natural Sweeteners of Palm Sugar to The Characteristics of Moringa Pudding Ni Luh Putu Dian Windari; Luh Suriati; I Nyoman Rudianta
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

Pudding is a type of dessert. It tastes sweet and has a soft texture. Efforts are made on making pudding that can be functional by adding Moringa leaf extract and palm sugar. The purpose of this study was to determine the characteristics of water content, reduced sugar content, pH, texture and antioxidant activity as well as subjective assessments including aroma, color, texture and overall acceptance of Moringa pudding added with natural sweeteners of palm sugar. The research was conducted in September 2019-February 2020 at the Food Analysis Laboratory of the Faculty of Agriculture, Warmadewa University and Udayana University. Using a factorial experiment with a Completely Randomized Design (CRD) consisting of 2 factors: Factor I, Moringa leaf extract concentration (2.5%, 5.0%, 7.5% and 10.0%). Factor II, the addition of palm sugar (5.0%, 7.5% and 10.0%). The objective analysis of pudding produced from the treatment of Moringa leaf extract 10.0% palm sugar 10.0% while the subjective assessment of pudding produced from the treatment of Moringa leaf extract 5.0% palm sugar 10.0% (like-very like) with the characteristics of pudding Moringa is the water content of the addition of Moringa leaf extract 74,138% Palm sugar 63,172%, Reducing sugar content adding Moringa leaf extract 15,239% Palm sugar 15,515%, pH adding Moringa leaf extract 6,733 Palm sugar does not affect, the texture of adding Moringa leaf extract and Palm sugar 5,612 N Antioxidant activity of addition of Moringa leaf extract 22,275 mg / L GAEAC palm sugar 21,676 mg / L GAEAC.

Aloe-Gel Coating for Delaying Physicochemical Change of Fresh-Cut Mango Luh Suriati; I Putu Candra; I Komang Supardika
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

Fresh-cut arumanis mango is current popular product, stimulated by lifestyle and community needs for quality fruit with little preparation. Stripping and cutting spur the damage of fresh-cut mangoes faster than whole mangoes. Aloe vera gel coating as an alternative to maintain the characteristics of fresh-cut mangoes and extend shelf life. This study aims to delaying the physicochemical change of fresh-cut mango with aloe vera edible coating. The design used is a completely randomized design (CDR) of two factors, namely the ratio of dilution of aloe vera gel with aquadest 1:0, 1:1 and 1:2. Factor II, duration of immersion 1, 2 and 3 minutes with observations on the 5th and 10th days stored at cold temperatures (7± 1) °C. Observation variables include physical properties, namely weight loss, color and texture. Whereas observations of chemical properties, namely pH, total solubvle solid, water content and vitamin C. The best results were obtained in a combination of 1:1 aloe vera gel with 3 minutes immersion with a weight loss value of 1.40%, color b (∆E) 63.12, texture 6.82N, pH 4.65, TSS 24.60°Brix, moisture content 83.51% and vitamin C 35.60mg/100g).

Screening of Endophytic Bacteria Isolated from Mimosa pudica in Bali Island Dewa Gede Wiryangga Selangga; Listihani
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

This study aims to determine the screening of endophytic bacteria isolatd from Mimosa pudica in Bali Island. This research was conducted from September 2020 to January 2021 at the Plant Disease Laboratory, Faculty of Agriculture, Udayana University, Denpasar. Isolation of endophytic bacteria was carried out by taking a sample of the root of the shy daughter plant which was then washed and dried on a tissue.. Hypersensitivity test followed Klement and Goodman (1967) by growing bacteria in a petri dish containing 100% TSA and NA.Tests were carried out by growing endophytic bacteria in 100% NA and TSA media. Isolation of the roots of the Mimusa pudica plant resulted in 43 isolates. The resulting isolates then passed the hypersensitive test so that 27 isolates were selected. A total of 27 isolates were then tested for hemolysis on blood agar. The final results obtained were 12 endophytic bacterial isolates which were then used in the next practicum. The results showed that the endophytic bacterial isolates were not able to inhibit the fusarium sp. and Phytophthora sp., when using the inhibition percentage formula. This is because the average diameter of the pathogenic fungi colonies in the control treatment (R1) with the average diameter of the pathogenic fungi colonies in the endophytic treatment (R2) has the same size, so that when calculated by the percentage inhibition formula it results in the number 0 which means no. there is a zone of inhibition.

Utilization of Biofloc System Catfish Pond Waste Nutrients in the Cultivation of Kale, Spinach, Pakcoy, and Lettuce Using the Aquaponic System I Gusti Nyoman Arthanawa; I Nyoman Astiko; Dewa Putu Semara Yana; I Ketut Darmawan; Yohanes Parlindungan Situmeang (Scopus ID: 57189373733); I Dewa Nyoman Sudita
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

The cultivation of catfish using the biofloc system produces waste in the form of remaining ponds that can be used for aquaponic farming systems. The combination of fermentation between catfish waste and chicken manure affects the growth of kale, lettuce, pakcoy, and spinach with an aquaponic system. This research was conducted in the ALC (Agro Learning Center) garden in collaboration with the Master of Agricultural Science Study Program, Postgraduate Program of Warmadewa University. The parameters observed were plant height, number of leaves, fresh weight, and oven dry weight. The best results for plant height are found in spinach plants. The best number of leaves is found in pakcoy plants. As for fresh weight and dry weight the best results were on pakcoy plants. The best concentration of combination of catfish waste fermentation with chicken manure is at a concentration of 1400 ppm.

The Effect of Gamma Irradiation on the Growth Rate of Phosphorus and Potassium Solubilizer Multifunctional Microbes Desak Ketut Tristiana Sukmadewi; Iswandi Anas; Ania Citraresmin
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

Phosphorus (P) and potassium (K) solubilizing microbes have an important role in accelerating the solubility process of P and K sources which are difficult to dissolve. The purpose of this research was to study the effect of gamma irradiation on the growth rate of P and K solubilizer multifunctional microbes. The microbes used in this study were P and K solubilizer multifunctional bacteria (Staphylococcus pasteuri) and the P and K solubilizer multifunctional fungi (Aspergillus costaricaensis). The microbes were irradiated with gamma rays at a dose of 0; 1; 2.5 kGy. Tests for the rate of bacterial growth were observed through the results of optical density and Total Plate Count (TPC), while fungi were observed through measurement of colony diameter and TPC. Gamma irradiation effects increasing the growth rate of P and K solubilizer multifunctional bacteria (1.0 BPK 5 and 2.5 BPK 5) based on optical density values. At the time of calculating the population using TPC method, the increase in bacterial growth rate tended to be shown by isolates 2.5 BPK 5. The effect of gamma irradiation on the growth rate of fungi was indicated by the colony diameter of the isolate 1.0 BPK 5 which was wider than the wild type isolate or isolate 2.5 BPK 5. TPC results on fungi also showed that gamma irradiation affected the growth rate of fungi at 24, 96, 120, and 288 hours incubation time. Keyword: Gamma irradiation; microbe; growth and fertilizer

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Home Page

OAI Link

Editorial Team

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Reviewer

Google Scholar

Contact Name Desak Ketut Tristiana Sukmadewi

Contact Email tristianasukmadewi@yahoo.com

Phone +6281298948824

Journal Mail Official info.journalseas@gmail.com

Editorial Address Warmadewa University Press Jl. Terompong 24 Tanjung Bungkak Denpasar Bali, Indonesia

Location Kota denpasar, Bali INDONESIA

Abstract

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Contact Name
Desak Ketut Tristiana Sukmadewi

Contact Email
tristianasukmadewi@yahoo.com

Phone
+6281298948824

Journal Mail Official
info.journalseas@gmail.com

Editorial Address
Warmadewa University Press Jl. Terompong 24 Tanjung Bungkak Denpasar Bali, Indonesia

Location
Kota denpasar,

Bali

INDONESIA