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Naya Desparita
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Fakultas Pertanian, Universitas Al-Muslim. Jl. Almuslim Matanggumpangdua, Kampus Timur Desa Paya Cut, Bireuen-Aceh
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Jurnal Sains Pertanian
Published by Universitas Almuslim
ISSN : 20880111     EISSN : 27988597     DOI : https://doi.org/10.51179/jsp
Core Subject : Health, Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary
Jurnal Sains Pertanian (JSP) merupakan jurnal yang diterbitkan oleh Fakultas Pertanian Universitas Almuslim Bireuen Aceh dengan nomor 2088-0111 (media cetak) dan 2798-8597 (media online). Jurnal Sains Pertanian adalah publikasi ilmiah di bidang ilmu pengetahuan dibidang pertanian. Artikel yang dimuat berupa hasil penelitian terkait ilmu pengetahuan terkait ilmu pertanian yang belum pernah dipublikasikan di media lain (kecuali dalam bentuk abstrak atau karya ilmiah akademik atau dipresentasikan dalam seminar atau konferensi). Jurnal Sains Pertanian diterbitkan tiga kali setahun pada bulan Februari, Juni dan Oktober serta terbit perdana pada 14 Februari 2011 menggunakan OJS 2. Jurnal Sains Pertanian adalah artikel ilmiah dalam bentuk hasil penelitian, dan artikel konseptual yang mencakup ilmu: Agroteknologi, Kehutanan, Agribisnis, Teknologi Hasil Pertanian, Perikanan, Peternakan dan Veteriner. Setiap jurnal yang diterbitkan melalui proses double-blind review.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 8 Documents
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Search results for , issue "vol. 9 no. 3: october, 2025" : 8 Documents clear
UJI EFEKTIVITAS EKSTRAK BAWANG PUTIH (Allium sativum L.) DAN DAUN JARAK PAGAR (Jatropha curcas) DENGAN PENAMBAHAN SURFAKTAN TERHADAP MORTALITAS  HAMA WALANG SANGIT(Leptocorisa acuta) PADA TANAMAN PADI  (Oryza sativa L.) Nursayuti; Nurul Maghfirah; Aidil Amar
Jurnal Sains Pertanian Vol. 9 No. 3: October, 2025
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/5fspz003

Abstract

https://docs.google.com/document/d/1wfeaojvTi3dOCoyAi6RVWuN-KquudJZs/edit?usp=sharing&ouid=104132223918037034119&rtpof=true&sd=true
FERMENTASI SUSU KAMBING DENGAN PENAMBAHAN KURMA DAN MADU TERHADAP KUALITAS DAYA SIMPAN PADA SUHU RUANG DAN DINGIN Siti Aisyaturrahmi; Koji Al Adam; Nanda Fatmala
Jurnal Sains Pertanian Vol. 9 No. 3: October, 2025
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/wh44ee82

Abstract

Penelitian ini bertujuan melihat pengaruh fermentasi susu kambing dengan penambahan kurma dan madu terhadap kualitas daya simpan suhu ruang dan suhu dingin, yang dilaksanakan di Laboratorium MIPA Universitas Almuslim Kabupaten Bireuen Provinsi Aceh, pada bulan Agustus - September 2025. Penelitian ini menggunakan metode eksperimen laboratorium dengan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari dua faktor yaitu: Faktor A : Kombinasi Penambahan Kurma dan Madu (3 taraf), A0 = Tanpa penambahan (kontrol), A1 = Penambahan kurma dan madu 5% dan A2 = Penambahan kurma dan madu 10%. Faktor B : Suhu Penyimpanan selama 24 jam (2 Taraf): B1 = Suhu ruang (±25–28°C) dan B2 = Suhu dingin (±4°C). Hasil penelitian dapat disimpulkan bahwa penambahan kurma dan madu pada susu kambing fermentasi dapat meningkatkan kualitas produk, terutama pada aspek warna, rasa, tekstur, dan tingkat kesukaan panelis. Konsentrasi 10% memberikan tingkat kesukaan tertinggi, sedangkan konsentrasi 5% menghasilkan tekstur yang lebih optimal. Perbedaan suhu penyimpanan mempengaruhi kualitas susu kambing fermentasi. Penyimpanan pada suhu ruang menyebabkan penurunan pH lebih cepat dan rasa menjadi lebih asam akibat aktivitas bakteri asam laktat yang lebih tinggi, sedangkan penyimpanan pada suhu dingin mampu memperlambat proses pengasaman sehingga kualitas kimia dan organoleptik produk lebih stabil. Suhu penyimpanan yang paling optimal untuk mempertahankan kualitas susu kambing fermentasi dengan penambahan kurma dan madu adalah suhu dingin, karena dapat menjaga kestabilan pH, rasa, serta karakteristik organoleptik produk lebih baik dibandingkan penyimpanan pada suhu ruang.
Inventory and Composition of Tree Species in the Green Open Space of Langsa Urban Forest, Aceh Zahda Seprianti Amalia; Nuraida; Sayed Ahmad Zaki Yamani; Desyan Ria; Ernawita
Jurnal Sains Pertanian Vol. 9 No. 3: October, 2025
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/1s9p3653

Abstract

Urban Green Open Space (GOS) plays an important role in maintaining ecological balance by providing ecosystem services such as carbon sequestration, oxygen production, biodiversity conservation, and environmental regulation. This study aimed to inventory tree species in the Langsa Urban Forest as baseline information for sustainable urban vegetation management. The research was conducted from July to September 2025 in Langsa Urban Forest, Aceh Province, Indonesia. Primary data were collected through direct field observation and vegetation inventory. The collected data were analyzed descriptively to describe the composition of tree species within the study area. The results indicated that the urban forest possessed relatively high tree diversity dominated by Swietenia macrophylla, Terminalia catappa, Acacia auriculiformis, Azadirachta excelsa, Tectona grandis, Agathis dammara, and Anthocephalus cadamba. Among these species, Swietenia macrophylla was the most dominant based on the number of individuals. The existing vegetation composition indicates that Langsa Urban Forest still performs an important ecological function as an urban green open space. The findings provide valuable baseline information for vegetation management, biodiversity conservation, and sustainable development of Langsa Urban Forest.
The Effectiveness of Botanical Pesticides from Soursop Leaves (Annona muricata L.) and Papaya Leaves (Carica papaya) on the Control of Brown Planthopper (Nilaparvata lugens) in Rice Plants (Oryza sativa L.) Saifa Wardati; Nursayuti Nursayuti; Aidil Amar; Saniar Fauza; Marlina Marlina
Jurnal Sains Pertanian Vol. 9 No. 3: October, 2025
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/y8k0da76

Abstract

This study aimed to determine the effectiveness of botanical pesticides from soursop leaf and papaya leaf extracts in controlling brown planthopper on rice plants. The research was conducted in Nien Village, Simpang Tiga District, Pidie Regency, from February to April 2025, using a factorial Randomized Block Design (RBD) with two factors. Factor I was soursop leaf extract concentration (S): S0 = 0 ml/l water, S1 = 100 ml/l water, and S2 = 200 ml/l water. Factor II was papaya leaf extract concentration (P): P0 = 0 ml/l water, P1 = 100 ml/l water, and P2 = 200 ml/l water. Observed parameters included mortality rate, attack intensity, plant height, number of tillers, number of panicles per clump, and grain weight per plot. The results showed that soursop leaf extract at 200 ml (S2) had a highly significant effect on pest mortality (84.72%), attack intensity after application (11.11%), plant height, number of tillers at 30 DAP, and grain weight per plot. Papaya leaf extract at 200 ml (P2) had a highly significant effect on pest mortality (68.05%), attack intensity after application (8.33%), plant height, number of tillers at 30 DAP, and number of panicles per clump. The combination of both extracts (S2P2) showed a highly significant interaction on attack intensity after application, plant height, and number of tillers at 30 DAP, and a significant effect on pest mortality, with the highest mortality (95.83%) and lowest attack intensity (0%) obtained in the S2P2 combination.
ANALISIS PRODUKTIVITAS BUDIDAYA IKAN BANDENG DI DESA MON KEULAYU KECAMATAN GANDAPURA KABUPATEN BIREUEN M. Abdi Sunni Azizillah; Elfiana; Naya Desparita
Jurnal Sains Pertanian Vol. 9 No. 3: October, 2025
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/v15dkr02

Abstract

Penelitian ini bertujuan untuk mengetahui pendapatan yang diperoleh dan Tingkat produktivitas pada usaha budidaya ikan bandeng di Desa Mon Keulayu Kecamatan Gandapura Kabupaten Bireuen. budidaya ikan bandeng di Desa Mon Keulayu Kecamatan Gandapura Kabupaten Bireuen.. Metode analisa data yaitu menggunakan analisis biaya, keuntungan dan Produktivitas. Berdasarkan hasil penelitian yang dilakukan di Desa Mon Keulayu Kecamatan Gandapura Kabupaten Bireuen diperoleh bahwa biaya yang dikeluarkan oleh pelaku usaha tambak ikan bandeng di Desa Mon Keulayu Kecamatan Gandapura Kabupaten Bireuen sebesar Rp.710.979.143/produksi atau tahun atau Rp.1.421.958.286 /tahun untuk 32 orang responden. Sementara itu jika dirata-ratakan maka diperoleh jumlah sebesar Rp. 19.817.563/orang/produksi atau Rp.39.635.125/orang/tahun, serta jumlah bagian yang diterima penjaga tambak (20%) adalah Rp.240.800.000/produksi atau Rp.481.600.000/tahun. Perhitungan produktivitas menunjukkan bahwa dalam setiap 1 ha lahan kebun ikan bandeng mampu menghasilkan ikan bandeng sebanyak 800 kg/orang/ha, dan dalam setiap Rp.1 biaya produksi yang dikeluarkan, usaha tambak ikan bandeng di Desa Mon Keulayu Kecamatan Gandapura Kabupaten Bireuen mampu memperoleh keuntungan sebesar Rp.1,74.
Isolasi dan Identifikasi Bakteri pada Ikan Kerapu Lumpur (Epinephelus coioides) yang Dibudidayakan di Keramba Jaring Apung Kota Lhokseumawe Anis Nugrahawati; Akmal Izwar; Elfiana Elfiana; Rossy Azhar; Dani Pratama Putra; Syahirman Hakim
Jurnal Sains Pertanian Vol. 9 No. 3: October, 2025
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/94amef65

Abstract

Bacterial diseases are among the major factors limiting the productivity of mud grouper (Epinephelus coioides) aquaculture. This study aimed to isolate and identify bacteria from the kidney, gills, and skin mucus of mud grouper cultured in floating net cages in Lhokseumawe, Aceh, Indonesia. The study was conducted from August to September 2024 using an observational method combined with laboratory-based analysis. A total of ten fish (approximately 20 cm in length) showing clinical signs of bacterial infection, including lethargy, erythema, and hemorrhage, were selected using purposive sampling. Bacterial isolation was performed on 3% Tryptic Soy Agar (TSA) and incubated at 26–30°C for 24 h. The isolates were identified using the Analytical Profile Index (API) Kit. The results revealed the presence of Vibrio alginolyticus, Vibrio harveyi, Streptococcus iniae, and Bacillus cereus. Vibrio alginolyticus and Vibrio harveyi were isolated from the kidney and gills, whereas Streptococcus iniae was detected in the gills and skin mucus. Bacillus cereus was identified only from the skin mucus. These findings provide baseline information on bacterial diversity associated with cultured mud grouper and may support disease diagnosis and fish health management in floating net cage aquaculture.
Sensory Quality Characteristics of Fermented Arabica Coffee (Coffea arabica L.) Fruit Liquid as a Potential Functional Beverage Syahirman Hakim; Masrura Hayati; Irwansyah; Akmal Izwar; Baihaqi
Jurnal Sains Pertanian Vol. 9 No. 3: October, 2025
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/tdh0t188

Abstract

Arabica coffee fermentation liquid is a by-product of coffee processing with considerable potential to be developed as a functional beverage because it contains bioactive compounds produced through microbial metabolism during fermentation. However, information regarding the optimum fermentation duration to achieve the best sensory quality remains limited. This study aimed to evaluate the effect of fermentation duration on the sensory characteristics of Arabica coffee fermentation liquid. A Completely Randomized Design (CRD) with three fermentation periods (5, 10, and 15 days), each conducted in triplicate, was employed. Sensory quality was evaluated using a hedonic test covering color, aroma, taste, acidity, body, aftertaste, clarity, and overall acceptability. Data were analyzed using one-way analysis of variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level. Fermentation duration significantly affected (p<0.05) all sensory attributes. The 10-day fermentation produced the highest scores for color (7.63), aroma (7.81), taste (7.74), acidity (7.42), body (7.39), aftertaste (7.54), clarity (7.48), and overall acceptability (7.68). It can be concluded that a 10-day fermentation period is the optimum condition for producing Arabica coffee fermentation liquid with superior sensory quality. These findings provide scientific evidence supporting the utilization of coffee fermentation liquid as a value-added functional beverage and offer practical insights for product diversification and sustainable development of the Arabica coffee industry.
Cover depan, Daftar isi, Sampul belakang Vol.9 No. 3 Oktober 2025
Jurnal Sains Pertanian Vol. 9 No. 3: October, 2025
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/2ps1c914

Abstract

Cover depan, Daftar isi, Sampul belakang Vol.9 No. 3 Oktober 2025

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