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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 140 Documents

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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).

Performance and Quality of Artificial Rice Made from Red Bean Flour (Phaseolus vulgararis L.) and Various Types of Bulb Flour Tri Ida Mulyani; Ida Agustini Saidi
Nabatia Vol 3 No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

This study was to determine the proportion effect of different types of tubers flour and red beans (Phaseolus vulgaris L.) on the quality of artificial rice. The experiment was arranged in a randomized block design (RBD) with treatment consisting mixture of cassava flour: red bean flour, sweet potato flour: red bean flour, cocoyam flour: red bean flour with composition of 100%: 0%, 85%: 15% and 70%: 30%, as well as paddy rice IR 64 as a control; with triplicate experiments then obtained 30 experimental unit. Measured variables were chemical analysis (amylose content and protein content), physical analysis (cooked rice, volume expansion and power rehydration) and organoleptic (color, aroma,flavor and texture). Data were analyzed using ANOVA, followed by testing HSD 5%,while the organoleptic test was analyzed using Friedman test. The results showed significantlydifferent on the amylose content, volume expansion and power rehydration of rice; organoleptic test result showed significantly different between treatment of color, aroma and texture;and notsignificantly different on taste. Overall assessment, the IR rice has a higher value than the artificial rice, but the artificial rice with cassava flour without the addition of red bean flour has the best score compared to other artificial rice.

Effect of Liquid Organic Fertilizer and Cuttings of Bulbs on Growth and Production of Shallots (Alium Ascalonicum L.) Aris Safrudin; Abdul Wachid
Nabatia Vol 3 No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

The aim of this study was to determine the effect of the concentration of liquid organic fertilizer and seed tuber cutting against to growth and production of onion. Experiment was arranged in a factorial experiment using a randomized block design (RBD) and repeated 3 times. Factorial I was concentrationof liquid fertilizer comprises four levels: 0,2.4, and 6 cc/liter of water; factor II was piece of tuber shoots comprises 3 levels: no cutting, cutting 1/4 and ½ part cutting the tubers sprout. The measured variables were plant length, number of leaves, number of tillers, root length, weight stover, fresh weight and dry weight of tubers. Data were analyzed by ANOVA followed by a test ynag HSD 5%. The results showed concentration of organic fertilizer influence on the plant long parameter age of 14, 21 and 28 days after planting, and the number of leaves at the age of 14 and 21. Cutting seed tubers affect the number of leaves aged 14, 21 and 28 days after planting. There is an interaction effect between kosnetrasi organic liquid fertilizer by cutting the tubers lip on the length of the plant ages 35, 42 and 49 days after planting, the number of leaves of the plant ages 28, 35, 42 and 49 days after planting, and the panang roots, weights stover, fresh weight and dry weight of tubers red onion. Combination treatment liquid fertilizer concentrations of 6 cc/liter and ½ part cutting buds bulbs given the best results.

Comparison test of synthetic dyes with natural dyes on the quality of cotton sugar Umar Alifudin; A Miftakhurrohmat A Miftakhurrohmat
Nabatia Vol 3 No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to comparesynthetic and natural colour on quality and characteristics of sugar cotton. The research was conducted in April-June 2014 at Laboratory of Product Development and Laboratory of Food Analysis, Faculty of Agriculture, Muhammadiyah University of Sidoarjo. The experiment was arranged in a randomized block design (RBD) with 7 treatment consisting:withoutcolour (control), addition of synthetic colourand natural colourwithin ratio 12 ml:0 g, 8 ml:16 g, 8 ml:32 g, 4 ml:16 g, 4 ml:24 g, and 0 ml:48 gr. The measured variables were chemical analysis (concentration of sucrose, glucose and fructose), physical analysis (volume, weight shrinkage, durability sugar cotton inside and outside plastic) and organoleptic analysis (color, taste, aroma, and texture). The data of chemical and physical analysis were analyzed by Anova followed by HSD 5%, while organoleptic was analyzed by Friedman test and method of De Garmo to find the best treatment. Comparison between synthetic colourand natural colour were significantlydifferent on the levels of sucrose, glucose, fructose, volume analysis, resilience in plastic and outer plastic resistance; and significantly affect the color and flavor, but not significantly different on taste and texture. Overall, the best treatment was without natural preservatives and artificial; but the all treatment with preservatives, synthetic colour of 8 ml treatment and 16 g natural colourwas the best treatment.

Effect of Water Volume and Vertical Pattern on Growth and Yield of Green Mustard (Brassica Juncea L.) Arif Abdul Manan; Al Machfudz WDP
Nabatia Vol 3 No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

This research aims to determine the effect of water volume and pattern vertikultur on growth and yield of green mustard (Brassica juncea L.). This research was conducted at Greenhouse, Faculty of Agriculture, Muhammadiyah University of Sidoarjo, from June to July 2011. The study was arranged in a factorial in a completely randomized design (CRD) with repeat 3 times; The first factor was the volume of water that consists of four levels, particulary 50 ml, 100 ml, 150 ml and 200 ml, and the second factor was vertikultur pattern consisting of three levels, particulary without vertikultur, vertikultur upright, and vertikultur sloping staircase. Data were analyzed using Analysis of Varian and further tested by LSD test with a level of 5% to determine differences between treatments. The results showed that the volume of water gives a real influence on the parameters of plant height, stem diameter, number of leaves, leaf area and plant fresh weight; whereas vertikultur patterns significantly affect plant height, leaf number, leaf area and fresh weight of mustard. The influence of the interaction between water volume and pattern apparently vertikultur against broad leaf mustard. The best treatment was obtained on the water volume of 100 ml with a pattern without vertikultur with an average wet weight is 46.13 g mustard plants.

Use of Seaweed (Eucheumacottonii) as a Substitute for Carrageenan in Making Jelly Drink Rosella (Study of Seaweed and Carrageenan Concentration) Indah Wati; Ida Agustini Saidi
Nabatia Vol 3 No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

This study aimed to determinethe concentration effect of carrageenan and seaweed on the quality of rosella jelly drink. The experiment was arranged using a randomized block design (RBD), which consists of 9 treatment that carrageenan concentration were 0.40%, 0.50% and 0.60%; and seaweed concentration were 8%, 9%, 11%, 12%, and 13%. The experiments were repeated three times to obtain 27 units of the experiments. The measured variableswere physical analysis (viscosity), chemical (dietary fiber and pH) and organoleptic (taste, aroma, color and texture). The data of physical-chemical properties were analyzed by ANOVA followed by HSD test, while the organoleptic data were analyzed using Friedman test and determining the best treatment based on effectiveness index (De Garmo). The results showed that: the proportion of carrageenan and seaweed with roselle juice significantlydifferent on the viscosity, taste, color and texture of the jelly drink roselle, but not significantly different on levels of dietary fiber, pH and aroma of rosella jelly drink. The best quality of rosella jelly drinkwas obtained from 0.50% carrageenan concentration with the following characteristics: viscosity 6.23%, 0.40% dietary fiber, pH 3.24, 5.40 flavor (rather like), aroma 4.43 (plain), color 4.87 (regular), viscosity 5.43 (somewhat like). The best seaweed treatment on this study is the treatment concentration of 8% with the following characteristics: viscosity 6.15%, 0.44% dietary fiber, pH 3.38, 4.90 flavors (regular), aroma 4.30 (regular), color 4.97 (regular), viscosity 4.00 (regular).

The Effect of Arbuscular Vesicular Mycorrhizae on the Efficiency of Phosphate Absorption on the Growth and Production of Cayenne Pepper (Capsicum Frutescens L. ) Muhammad Abror; Mustofa Mauludin
Nabatia Vol 3 No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine the effect of vesicular arbuscular mycorrhiza and phosphate fertilization on the growth and production of cayenne pepper (Capsicum frutescens L. ). Research conducted at the Greenhouse o f Faculty of Agriculture, University of Muhammadiyah Sidoarjo. Factorial experiment arranged in a completely randomized design (CRD) with repeat 4 times. The first factor: VA mycorrhizal (with and without mycorrhiza); the second factor: phosphate (0, 100, 200 and 300 kg TSP/Ha). The variables measured were plant height, number of leaves, stem diameter, number of flowers, fruit number, fruit weight, fresh weight of plants, phosphate uptake. Data were analyzed by ANOVA followed by Duncan test 5%. Mycorrhizal fungi and phosphate give significantly different interaction effects on plant height, stem diameter, plant fresh weight, and phosphate uptake of plants with mycorrhizal fungi combination VA and phosphate 300 kg/Ha which gives the highest yield. Mycorrhizal fungi significant effect in increasing plant height, number of leaves, stem diameter, number of flowers, number of fruits, fruit weight and wet weight of plants and plant phosphate uptake. Phosphate significant effect in increasing plant height, number of leaves, stem diameter, number of flowers, number of fruits, fruit weight and wet weight of plants and plant phosphate uptake. There is no difference between the effect of phosphate 100 kgTSP/Ha with 200 and 300 kg/Ha TSP in high regard detainees, number of leaves, stem diameter, number of relationship, the amount of fruit, fruit weight, and plant fresh weight.

Garut (Marantha Arundinaceae L.) Starch-Based Cookies with Rice Bran and Whole Wheat Flour as a Source of Fiber Rofi’ul Kifayah; Basori Basori
Nabatia Vol 3 No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

The escalation of degenerative diseases can be prevented by consuming fibrous foods. This study focus onproduct development of cookies from arrowroot starch with the addition of rice bran and whole wheat flour as fiber source. The addition of fiber was conductedusing various concentration of 0-30%. Aim of this study was determinedto add therice bran and whole wheat flour against physical-chemical properties of cookies. The data of physical-chemical properties were analyzed by Anova, followed by HSD test, while the organoleptic data were analyzed using Friedman test and determining the best treatment using method effectiveness index (De Garmo). Best quality wasshowedon proportion of20% rice bran flour (P2) and 20% whole wheat (P5) with the average value of the water content in sequence P2 and P5 are: 2.50% and 2.67%, 1.44% and dietary fiber 1.67%, 8.35% protein and 57.12%, and 60.73% texture and 65.80%. Organoleptic datashowedpreferable panelist on the color scale of 3.69 (regular) and 4.8 (a bit like), a sense of scale 4.13 (regular) and 4.77 (a bit like), aroma scale of 4.57 (slightly like) and 4.73 (a bit like), and the texture scale 4.37 (regular) and 4.33 (regular).

Growth and Production Response of Glutinous Corn (Zea mays L. ceratina) Plant on the Number of Perennial Seeds Planting and Dosage of NPK Umi Hanik; Al Machfudz WDP
Nabatia Vol 9 No 2 (2021): Desember
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine the interaction between the number of seeds of planting holes and the dose of NPK on the growth and production of sticky corn plants. The research method used factorial RCBD which was carried out in March-May 2018. The first factor was the number of seeds of planting holes consisting of 2 levels: 1 hole and 2 holes and the second factor was the dose of NPK, P1 = dose 50 kg / ha, P2 = dose of 100 kg / ha, and P3 = dose of 150 kg / ha, repeated 3 times so that 18 units of experiment were obtained. The results showed that the growth and production interaction occurred between the treatment of the number of seeds of planting holes and the dose of NPK. The results of the study that the NPK dose was able to increase the diameter of the cob in the B1P3 treatment which is 3.61 cm. Whereas the treatment of the number of planting holes has a significant effect on the diameter of the stem. While the number of seeds for planting holes can increase the number of leaves and dry weight of stover.

Page 8 of 14 | Total Record : 140

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Home Page

OAI Link

Editorial Team

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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

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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