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Febby J. Polnaya
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Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka 97233, email: agrosilvopasturetech@gmail.com
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Jurnal Agrosilvopasture-Tech
Published by Universitas Pattimura
ISSN : -     EISSN : 29646103     DOI : https://doi.org/10.30598/j.agrosilvopasture-tech
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Agrosilvopasture-Tech (JASPT) accepts papers online (e-ISSN: 2964-6103). Papers submitted must meet established criteria, have scientific excellence as well as provide a significant impact on the development of all fields of agricultural science. All the articles received will be reviewed by peer reviewers. Since June 2022, Open Journal Systems (OJS) has been applied for processes in Jurnal Agrosilvopasture-Tech. Therefore, the submitting authors are required to register in advance and upload the manuscript online. The editing process of the manuscript may be monitored through OJS. Authors, readers, editorial board, editors, and peer reviewers may obtain the real-time status of the manuscript. Jurnal Agrosilvopasture-Tech is published two times a year in June and December. Jurnal Agrosilvopasture-Tech journal accepts original research articles, review articles, and short communications covering the following topics: Agronomy Science of soils Pest and disease of, the zoological, of medicine veterinary Agricultural engineering Industrial technology Technology food Food science, Science of nutrition Family and consumers Biometry Biology Climatology Livestock Health care and the environment Forestry Socioeconomic agricultural
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Agronomi dan Ilmu Tanaman
Articles 165 Documents
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The Production of Seaweed (Eucheuma cottonii) Jelly Candy with the Addition of Calabur Fruit Puree Welhelmina R Notanubun; La Ega; Rachel Breemer
Jurnal Agrosilvopasture-Tech Vol 1 No 2 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.448 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.2.58

Abstract

his study aims to determine the appropriate concentration of calabur pulp for producing seaweed jelly candy with the best physicochemical and organoleptic characteristics. The study used a single factor completely randomized design (CRD) with 5 treatment levels and 2 replications. The treatment levels in this study were: P0 (without calabur), P1 (10% calabur), 20% (20% calabur), P3 (30% calabur), P4 (40% calabur). The results showed that the concentration of 40% calabur gave better chemical characteristics, namely moisture content of 48.33%, total sugar content of 51.04%, ash content 6.00%, vitamin C content of 0.05%, and yield of 65.31%. The jelly candy that the panelists preferred had a 30 calabur concentration, with a hedonic value of 3.24 on color (liked), 3.36 on taste (liked), 3.50 on aroma (liked), 3.24 on texture (liked), and 3.24 on overall (liked), and the hedonic quality of 3.20 on color (chocolate), 3.20 on taste (sweet), 3.44 on aroma (calabur flavored) and 3.40 on texture (chewy).
Effect of Drying Time on Chemical and Sensory Characteristics of Nutmeg Peel Herbal Tea (Myristica fragrans Houtt) Sinthia H Latarissa; Rachel Breemer; Syane Palijama
Jurnal Agrosilvopasture-Tech Vol 1 No 2 (2022): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (207.266 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2022.1.2.66

Abstract

s study aims to study the effect of drying time on the chemical and sensory properties of nutmeg peel herbal tea. This study was developed using a single factor Completely Randomized Design (CRD) with 4 stages, namely drying time of 4, 5, 6, and 7 hours. The results showed that the drying time treatment had a significant effect on the observation parameters, namely the yield ranged from 42.55 to 54.97%, total phenol ranged from 12.55 to 14.56%, fiber content 57.48 to 65.40%, moisture content ranged from 9.47 to 12.71%, ash content ranged from 10.47 to 13.91. The results of the sensory test showed that the nutmeg skin herbal tea for the color parameter of the overall acceptance level was somewhat favored - favored by the panelists, for the aroma parameter the overall acceptance level was somewhat favored by the panelists and for the taste parameter the overall acceptance level was not favored - somewhat favored by the panelists.
Chemical and Sensory Characteristics of Cookies with the Addition of Canarium Nuts Brenda Nusale; Meitycorfrida Mailoa; Agustina Souripet
Jurnal Agrosilvopasture-Tech Vol 2 No 1 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.73 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.1.9

Abstract

The objective of this study was to determine the best concentration of adding canarium nuts to produce cookies. This study used a completely randomized design with the addition of canarium nuts as the independent variable and 6 levels of treatments, including AO: without canarium nuts, Al: 10%, A2: 20%, A3: 30%, A4: 40%, and A5: 50%. The findings demonstrated that adding 10% canarium nuts can produce cookies with moisture content, ash content, protein content, and fat content that meet cookie quality standards, can also increase protein value, and was organoleptically preferred by panelists for taste, color, texture, and overall and was more cost-effective.
Chemical Properties of Sago Grub (Rhynchophorus ferrugineus) Protein Concentrate With Different Initial Drying Method Mizel A Y Talakua; Helen C D Tuhumury; Priscillia Picauly
Jurnal Agrosilvopasture-Tech Vol 2 No 1 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (181.726 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.1.1

Abstract

The sago grub (Rhychophorus ferrugineus) is a kind of edible insect which can be utilized as an substitute source of protein in the form of concentrates. The extraction process of protein concentrate requires a proper drying technique for the starting material. This study was intended to determine the appropriate initial drying method for sago grub to produce protein concentrates with good chemical properties. In this study, cabinet dryer, sun, and oven drying methods were used to extract sago caterpillar protein concentrate with a block randomized design. The variables observed were the moisture, ash, protein, and fat contents of the sago grub protein concentrate. The results demonstrated that cabinet dryers are the most appropriate drying method for producing protein concentrate with the best chemical and functional characteristics. The drying method of the cabinet dryer produces a protein concentrate with a moisture content of 23%, an ash content of 11.26%, a protein content of 55.37%, and a fat content of 7.67%.
Dinamika Perubahan Lahan Di Sekitar Kawasan Hutan Lindung Gunung Nona Serta Faktor-Faktor Yang Mempengaruhinya Nitha N Farneubun; Aryanto Boreel; Ronny Loppies
Jurnal Agrosilvopasture-Tech Vol 2 No 1 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.1.29

Abstract

Penelitian ini bertujuan untuk Mengidentifikasi faktor-faktor yang mempengaruhi perubahan penggunaan lahan disekitar Kawasan Hutan Lindung Gunung Nona, dan Menganalisis pola perubahan lahan disekitar Kawasan Hutan Lindung Gunung Nona Tahun 2014-2020. Penelitian ini menggunakan pendekatan SIG dengan Software ArcGIS 10.4, Citra Google Satellite (Google maps) rekaman Tahun 2014 dan 2020. Hasil identifikasi faktor pendorong yang mempengaruhi perubahan penggunaan lahan di lokasi penelitian antara lain pemukiman, jalan, sungai, pusat perdagangan dan jasa, fasilitas umum dan tempat wisata, pola perubahan penggunaan lahan 2014 mengalami peningkatan dari sebelumnya 635.97 ha menjadi 797.38 ha, sedangkan luas hutan pada tahun 2020 mengalami penurunan menjadi 3354.11 ha, dari sebelumnya 3813.50 ha pada tahun 2014.
Value chain on Coconut Agroindustry UD Wootay Coconut in Central Maluku Regency Julio D Tunyluhulima; Natelda R Timisela; Weldemina B Parera
Jurnal Agrosilvopasture-Tech Vol 2 No 1 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.1.15

Abstract

The research aims to determine the value of processed coconut products at UD Wootay Coconut. UD Wootay Coconut and value chain actors in Teon Nila Serua District, Masohi City, and Ambon City. The data source for this research was obtained through an interview process using a prepared questionnaire linked to the value chain. Sampling using purposive sampling. Data analysis uses cost and margin analysis. The results showed that the value chain of UD Wootay coconut agro-industry is quite long. The UD Wootay coconut agro-industry value chain actors include farmers, processing companies, distributors, and customers. Actors who play an active role in the coconut agro-industry value chain each get a margin according to the details of the work. The margin received by UD Wootay Coconut is IDR 13,909,000. Farmers get a margin of IDR 1,763,000, and Retailers get a margin of IDR 1,000,000.
Supply Chain Management PT. MFM Ambon In Leihitu Barat District, Central Maluku District Mitha Bazergan; Natelda R Timisela; Weldemina B Parera
Jurnal Agrosilvopasture-Tech Vol 2 No 1 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.1.25

Abstract

The research objective is to analyze the flow of raw materials, product flows, information flows, and cash flows in the supply chain at PT. MFM Central Maluku Regency. This study was analyzed using a descriptive method to describe the supply chain mechanism. The results showed that the nutmeg wine supply chain actors consisted of suppliers, producers, distributors, and consumers. Companies selling their products directly to consumers or through intermediaries occur through two supply chains. In the first supply flow, producers directly sell products to end consumers. Producers sell their products to intermediary traders and final consumers in the second supply chain. The flow of products from suppliers to intermediaries and then to consumers. Information flows flow in two directions, and financial flows flow in one direction from consumers to suppliers or from consumers to intermediaries and then suppliers.
Effectiveness Some Plant Extracts of Third Instar Nymphs Nezara viridula L. (Hemiptera: Pentatomidae) Attack on String Bean Pod Cherin Manuputty; John A Patty; Saartje H Noya
Jurnal Agrosilvopasture-Tech Vol 2 No 1 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.1.37

Abstract

The objective of this research wa to examine effectiveness of several plant extracts against of Thrid Instar Nymphs N. viridula on string bean pod. The experiment was conducted in the Laboratory of plant Pests, Faculty of Agriculture Pattimura University. The experimental method was a completely randomized design with five different treatments included A (garlic extract 15%), B (citronella extract 15%), C (neem leaf extract 15%), D (neem oil 2,5 %), E (Diazinon 600 EC 0,15%), and one control. Observations were made on the Early toxicity symptoms, cumulative mortality, and mortality rate of Thrid Instar Nymphs N. viridula The results showed that the application of garlic extract cumulative mortality 80%, mortality rate 5.11 hours kills 50% of test insects, citronella extract cumulative mortality 100%, mortality rate 0.98 hours kills 76.7% of test insects, neem leaf extract mortality cumulative 100% with a mortality rate of 0.86 hours, neem oil cumulative mortality of 66.67%, mortality rate of 9.72 hours killing 53.33% of test insects, and Diazinon 600 EC cumulative mortality of 100%, mortality rate of 0.80 hours killing 93.3%. Several plant extracts applied to Thrid Instar Nymphs N. viridula were very effective. Especially the treatment of neem leaves with a cumulative mortality of 100% with a mortality rate of 0.86 hours and citronella with a cumulative mortality of 100%, a mortality rate of 0.98 hours killed 76.7% of the test insects.
Soil Characteristics Under Sago Stands (Metroxylon sp) Under Different Inundation Conditions in Rupaitu Negeri Tulehu Hamlet, Salahutu District, Central Maluku Regency Anjelin Elly; Ampi O Tumewu; Marcus Luhukay
Jurnal Agrosilvopasture-Tech Vol 2 No 1 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.1.45

Abstract

s study aims to identify the characteristics of the soil that develops on sago land with different inundation conditions and determine the type of soil on sago land with different inundation conditions. The method used is survey method. Determination of the observation points of the soil profile at the study site was based on inundation conditions obtained through interviews with sago processing farmers at the study site. Soil characteristics on permanently flooded land are dominated by the color of glei wAhich has undergone a reduction process. On land with periodic inundation conditions that undergo an oxidation-reduction process is dominated by motling colors and in non-flooded conditions no glei or motling colors are found. In conditions of permanent inundation and periodic inundation, no identifying horizon has been found except in non-flooded conditions, a cambic (Bw) identifying horizon has been found. The dominant soil formation factors are climate (rainfall) and topography. Rainfall and topography affect the depth of groundwater and inundation. The soil formation process that occurs is the gleization process in Gleisol soils and the leaching process occurs in Kambisol soils. Differences in soil types due to differences in inundation conditions are not yet clear, but the differences in soil types are clear, namely Gleisol hydrik (Typic hydraquents), Gleisol district (Typic epiaquepts) and Gleisol fluvik (Fluvaquentic epiaquepts) and Cambisol oxic (Typic dsytrudepts).
The Effect of Concentration of Skipjack Tuna (Katsuwonus pelamis) Powder and Drying Time on The Chemical Characteristics of Purple Sweet Potato (Ipomoea batatas L) Tortilla Chips Ovdarlin Lahagu; Rachel Breemer; Syane Palijama
Jurnal Agrosilvopasture-Tech Vol 2 No 1 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.1.54

Abstract

Tortilla chips are a type of snack that contains high levels of carbohydrates compared to their protein content. So, tortilla chips need to be made with more local products from the area, like purple sweet potatoes and skipjack fish flour. The goal of this study was to find out what the effects of adding skipjack tuna (Katsuwonus pelamis) and the right amount of drying time are on the chemical properties of purple sweet potato (Ipomoea batatas L) tortilla chips and which treatment combinations work best. This study used a factorial RAL (completely randomized design) with two factors. The first factor was the concentration of skipjack fish powder (T), which had three treatment levels: T1 = 10%, T2 = 15%, and T3 = 20%. The second factor was drying time, which had two treatment levels: L1 = 6 hours and L2 = 7 hours. The results showed that tortilla chips with a concentration of 20% skipjack fish powder had the best results based on chemical characteristics, including 8,30% moisture content, 2,41% ash content, 0,36% fat content, and 73,59% carbohydrate content, a drying time of 7 hours had the best result based on chemical characteristics, including 8,04% moisture content, 2,60% ash content, 0,45% fat content, and 75,81% carbohydrate content; and the best treatment based on interaction was the fish powder with a concentration of 20% skipjack tuna and a drying time of 7 hours, which had a protein content of 15,41%.

Page 2 of 17 | Total Record : 165

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