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Nabatia

nabatia
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Published by Universitas Muhammadiyah Sidoarjo

ISSN : 16933222 EISSN : 28300068 DOI : https://doi.org/10.21070/nabatia

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

The scope of this journal are : - Plants research; - Soil research; - Crop production management; and - Technology in agriculture

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

Articles 7 Documents

Search results for , issue "Vol 2 No 1 (2014): July" : 7 Documents clear

Effect of Height and Type of Nursery Shade on Vigor of Big Red Chili (Capsicum Annum L.) Imam Wahyudi; Muhammad Abror
Nabatia Vol 2 No 1 (2014): July
Publisher : Universitas Muhammadiyah Sidoarjo

Aim of this experiment was to study the effect of highness and type of shade material within interaction between highness and types of shade material nurserytowards big red chili vigor (C. annum L.). This research was conducted on February-March 2012 district Turirejo, Cangkringmalang, Beji, Pasuruan denan with the highness of 9 m dpl, pH 5-6, temperature at 30oC, rainfall 420 mL/tahun. This research was design by factorial in Randomized Block Design (RBD), which were run triplicate. The first factor were shade 65, 95 dan 125 cm and the second factor were the type of plastic nursery shade material, paranet and (plastic + paranet). The data showed that was interaction between highness and types of shade material nurseryon parameter of highness, cotyledons emergence time, length of leaf, amount of leaf, diameter rod, the number of nodes grows and plant fresh weight. The combined height 65cm shade and shade types of materials (plastics + paranet) was the best treatment while it was not significantly different to the other treatments.

Characteristics of Rangin Cake Made of Various Kinds of Flour Masashoumy Pasparingi; Lukman Hudi
Nabatia Vol 2 No 1 (2014): July
Publisher : Universitas Muhammadiyah Sidoarjo

Food diversification, especially for rice-based food has been found by all society for our country’s food security soon be realized. One of such effortwas to develop the traditionalsnack-substitute rice flour as raw materials with different flours of local plant tuber such as cassava, white sweet potato, arrowroot, canna bulbs, purse, breadfruit and yellow squash. Aim of this study wasto determine the substitution effect of rice flour (Oryza sativa) with severalcake flours against to rangin. Experiment was arranged by randomized block design (RBD) using 9 kinds of flour (rangin cake ingredients): white sweet potato, cassava, purse, canna, arrowroot, mocaf, breadfruit, pumpkin and rice as the control, whichwere repeated intriplicate, in order to obtain 27 experimental units. The observed parameters were chemical analysis (concentration of amylose), physical analysis (elasticity and volume expansion) and sensory evaluations (color, aroma, flavor and texture). The data was analyzed using ANOVA followed by HSD test 5 % andsensory evaluation was analyzed by friedman test. Substitution of rice flour with various flourswas significantly different inconcentration of amylose content and volume expansion as well as sensory evaluation, such as color, aroma, taste and texture. The best characteristic of powder to substitute the rangin cake was tapioca. The characteristic based on concentration of amylose and volume expansionwere 55.21 % and 6.4 %, respectively.Its sensory characteristic based on color, aroma, flavor and texture were 4.9(rather like), 4.7 (rather like), 4.2 (normal), and 4.2 (normal), respectively.

Potential of Trichoderma SP as a Control of Phytopthora Palmivora Causes Leaf Blight of Cocoa Seeds M. Juli Nurudin; Sutarman Sutarman
Nabatia Vol 2 No 1 (2014): July
Publisher : Universitas Muhammadiyah Sidoarjo

In nature, "soil-borne" Trichodermacommonly as endophytic and survive on the surface of leaf. However, study and analysis related to controlling "water -borne" pathogens on the leaf surface is relatively seldom. Aims of this study were to describe the selected isolates ofTrichoderma sp. From cocoa planting soiland determine its inhibitory effect of Phytophthora palmivora by in vitro. The experiment was conducted at the Laboratory of Microbiology, Faculty of Agriculture UMSIDA on January-March 2014. This research consist of: (i) exploration of isolatedTrichoderma sp. From cocoa plantation in Klepu, District Sumbermanjing, Malang (East Java) which includes to describing and calculating the viability of conidiospore and (ii) antagonist analysis ofTrichoderma sp. against P. palmivoraby in vitro. The isolates of Trichoderma sp. TcN-Klp with green color colonies had 100 % germination rate after 11hoursrelative incubation period and inhibits the growth of P. palmivora by in vitro on PDA up to 47.06 % at 4 days after inoculation.

The Effect of the Proportion of Tapioca Flour with Chicken Leg Skin and Bones on the Quality of Chicken Leg Crackers Dendy Kurnia Putra; Basori Basori
Nabatia Vol 2 No 1 (2014): July
Publisher : Universitas Muhammadiyah Sidoarjo

Barefoot processing is widely used as food products in Indonesia and one of the products is cracker. Therefore, production of high quality cracker is required to study the proportion of ingredients. The aim of this study was to determine the best proportion of tapioca, chicken skin and chicken leg bone towards cracker quality. The cracker was treated based on proportion (g) of tapioca, chicken skin and chicken leg bone as follows: T1 (100:50:0), T2 (100:0:50), T3 (100:25:25), T4 (100:33:17), T5(100:17:13), T6 (80:70:0), T7 (80:0:70), T8 (80:35:35), T9 (80:47:3), T10 (80:23:47). The experiment was arranged by randomized block design (RBD), which were run triplicate, thus all samples were obtained 30 experiment units. The observed variables were classified by chemical analysis (protein, water, Ca), physical analysis (degree of expansion and mass expansion), and sensory evaluations (color, aroma, flavor and crispiness). The data was analyzed using ANOVA followed by HSD 5 % and the organoleptic were analyzed by Friedman test. The results were significantly different based on protein and color. However, the datas were not significantly different based on taste, aroma, crispiness, degree of expansion and mass expansion. T5 was identified as best characteristic, notably the proportion of tapioca:chicken skin:chicken leg bone was 100:17:33. Its characteristic based on protein, moisture, calcium, mass expansion, degree of expansion were 3.96 %, 10.24 %, 176.8 mg/100g, 0.20 %, and 5.97%, respectively. In the other hand, sensory value based on color, aroma, flavor and crispiness were 5.07 (like), 4.7 (rather like), 5.03 (like), and 5.33 (like), respectively.

Effect of Combination of Inorganic Fertilizer and Number of Shoots on Early Growth of Sugar Cane (Saccaharum Officinarum L) Suwanan Suwanan; A Miftakhurrohmat A Miftakhurrohmat
Nabatia Vol 2 No 1 (2014): July
Publisher : Universitas Muhammadiyah Sidoarjo

First factor was combination of anorganic fertilizer, consists of four levels ie K1 (Urea 100% with fertilizer ponska 0%) = 1304.378 kg urea/ha, K2 (Urea 75% fertilizer ponska 25%) = 978.2835 kg urea/ha with Phonska 1000 kg/ha, K3 (urea 50% fertilizer ponska 5%) = 652 196 kg urea/ha with Phonska 2000 kg/ha, K4 (urea 25% fertilizer Phonska 75%) = 326.0945 kg urea/ha with Phonska 3000 kg/ha and K5 (Urea 0% with fertilizer ponska 100%) = Phonska 4000 kg/ha, while the second factor is the number of buds, comprising two kinds, namely T1 (the buds) and T2 (two buds). The data showed that was interaction between combination treatment of anorganic fertilizer and amount of buds at variable leaf area. The best treatment is a combination of Urea 50% fertilizer ponska 5% (Urea 652 196 kg/ha with Phonska 2000 kg/ha) and number of buds one (T1K3) to produce an average of leaf widest (14:50 cm2) age 30hst, and treatment inorganic fertilizer effect on the variable leaf area, root length (59.54cm) and the weight of the root (9.072gr), treatment K3 (urea 50% fertilizer ponska 5%) = 652 196 kg urea/ha with Phonska 2000kg/ha effect on the variable area leaf, as well as observation of a variable length of root and root weight occurred in treatments K5 (urea fertilizer Phonska 0% to 100%) = urea 0 g/ha Phonska 4000 kg/ha. Treatment buds number one (T1)was siginificantly different on observed variabel of plant diamater and “luas daun” has good effect.

Study of Sucrose and Glucose Syrup Dosages on the Quality of Milk Caramel Candy Ari Rofiah; Al Machfudz WDP
Nabatia Vol 2 No 1 (2014): July
Publisher : Universitas Muhammadiyah Sidoarjo

Milk has high nutritionalvalue due to its content, such as essential fatty acid, high protein, lactose as brain nutrition and calcium. However, itis perishable food that makesshortershelf-life. Due to its short shelf-life, processing to be the dairy products is method to extend the shelf-life.Milk caramel candy is one of dairy products that hasspesific taste and odor. Aim of this study was to determine and study the concentrations effetct of sucrose and glucose syrup towards the quality of milk caramel candy. Different concentrations of sucrose were 100, 125 and150gram, respectively. Another observation was glucose syrup and its concentrations were30, 40 and50gram.Experiment was designed byfactorialand randomized block design was used in this research. The quality was observed bychemicalanalysis, physical analysisandorganoleptic tests.Statistical analysis wereanalyzed usingANOVA, followed by HonestlySignificant Difference (HSD) 5% and organoleptic test datawasanalyzed byFriedmantest. Concentration ofsucroseandglucosesyrup weresignificantlydifferent on moisture content, reducing sugarcontent, textureandnotsignificantly differenton carbohydrate, fat, andprotein content. Organoleptic datawere significantly different oncolor, flavor, andtextureexceptaroma. The best quality wasmilk caramel candy using 100 gramof sucroseand30 gram ofglucosesyrupwithin its sensory quality werecolorvalueof 3.40, 3.80 for flavor, 3.37 for aroma;3.73 fortexture. Chemical and physical qualities werewater contentof 7.56%;reducing sugarlevels content of19.99%;carbohydrate content of59.62%;fat content of4.42%;protein content of3.04%, andtexture3.87mm/50g/5sec.

The Effect of Arbuscular Mycorrhizae and the Percentage of Lapindo Mud Media on the Growth and Production of Kangkung Darat (Ipomoea Sp.) Abdul Hakim; Saiful Arifin
Nabatia Vol 2 No 1 (2014): July
Publisher : Universitas Muhammadiyah Sidoarjo

Lapindomud has been being a problem, especially in agriculture area. Special treatments are needed in using Lapindo mud, one of them is mixed Lapindo mud with soil.Not only supports plant growth, but also mycorrhiza form a mutualistic relationship with plant on critical and damaged land. This research aimed to study about interactions and effect ofLapindo mud and arbuscular mycorrhizal on kangkung(Ipomoea sp) yield. The experiment was conducted on May to June 2014. Factorial design was arranged as Randomized Block Design with each treatment using Lapindo mud 0%, 20%, 30% and without the addition of mycorrhizal and repeated 3 times. Variable were plant length, number of leaves, stem diameter, root length, stover fresh and dry weight, yield of fresh components and dry weight.Data obtained in this research were analyzed by ANOVA, then followed by HSD 5%. The results data of administration of mycorrhiza and percentages Lapindo mud showed that real interaction to the number of leaves (M1L1) with results of 9.22. In the provision of mycorrhiza was significantly different at the plant lenght (27.22), stem diameter (0.47) and dry weight (1.27) plant that is on the media by giving mycorrhiza (M1). While the media Lapindo mud percentage was significantly different to the length of the plant (30.63), number of leaves (14.39), stem diameter (0.48), the weight of the wet stover (7.87), dry weight (1.27), root fresh weight (2.87), and root length (22.64) plant on media Lapindo mud percentage of 0% (L0).

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Mochammad Tanzil Multazam

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Universitas Muhammadiyah Sidoarjo, Jl. Majapahit 666 B, Sidoarjo, East Java Indonesia

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Jawa timur

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Mochammad Tanzil Multazam

Contact Email p3i@umsida.ac.id

Phone +6231-8945444

Journal Mail Official nabatia@umsida.ac.id

Editorial Address Universitas Muhammadiyah Sidoarjo, Jl. Majapahit 666 B, Sidoarjo, East Java Indonesia

Location Kab. sidoarjo, Jawa timur INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Mochammad Tanzil Multazam

Contact Email
p3i@umsida.ac.id

Phone
+6231-8945444

Journal Mail Official
nabatia@umsida.ac.id

Editorial Address
Universitas Muhammadiyah Sidoarjo, Jl. Majapahit 666 B, Sidoarjo, East Java Indonesia

Location
Kab. sidoarjo,

Jawa timur

INDONESIA