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Febby J. Polnaya
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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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Potensi Bubuk Cengkeh dalam Menekan Perkembangan Jamur pada Benih Kacang Tanah Secara In-Vitro Siahaya, Anna; Amanupunyo, Handry R D; Tuhumury, Gratiana N C
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.490

Abstract

This study aims to find the type of clove leaf powder and dosage that is effective for suppressing the development of the fungusAspergillus sp. on peanuts. This study used powdered clove leaves of tuni, raja, and forest obtained from Waai Village, Salahutu District. A completely random design was used in this study, with 12 treatment combinations and 3 replications. The results showed that the development of fungiAspergillus flavus inhibited at a dose of 1 g/100 mL PDA as evidenced by an inhibition of 91% by tuni clove leaf powder as well as being able to suppress aflatoxin production from the fungus. These results were statistically shown in the following parameters, namely: colony diameter, inhibition, and the formation of aflatoxin in the treatment.
Pengujian Asap Cair Tempurung Kelapa Dalam Mengendalikan Patogen Colletotrichum gloeosporioides Penyebab Penyakit Antraknosa Pada Cabai (Capsicum annum L.) Naufal, Sari M; Rumahlewang, Wilhelmina; Tuhumury, Gratiana N C
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.449

Abstract

Colletotrichum gloeosporioides is a type of pathogen that causes anthracnose. This disease is classified as a major disease in chili plants which can cause great losses. Liquid smoke contains antimicrobial compounds such as phenols and acids which effectively kill and inhibit pathogenic fungi. This study aims to determine the effectiveness of coconut shell liquid smoke in controlling Colletotrichum gloeosporioides which causes anthracnose disease in chili plants. The variables in this study included the macroscopic and microscopic characteristics of the fungi, the diameter of the colony and the effectiveness of the inhibition. This study used liquid smoke types A3 (grade 3 liquid smoke self-made) A1 (grade 1 liquid smoke sold commercially) and A2 (grade 2 liquid smoke sold commercially) with different dose levels, namely, D1 (0.5 ml ), D2 (1 ml) and D3 (1.5 ml). The results of this study showed that coconut shell of A3 was effective in controlling C. gloeosporioides at treatment dose of 1 ml for each type of liquid smoke with an inhibition percentage 90%.
Uji Efektivitas Bioinsektisida Beauveria Bassiana Bals, Vull. (Bassikoka) Terhadap Larva Instar III Spodoptera Litura Pada Tanaman Sawi (Brassica Juncea L.) Marlina, Wa Ode; Goo, Nureny; Noya, Sartjee H
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.485

Abstract

This study aims to obtain data on the effectiveness of several concentrations of Beauveria bassiana (BASSIKOKA) against the third instar pest Spodoptera Litura on mustard greens. This research was conducted at the Laboratory of Pests, Faculty of Agriculture, University of Pattimura. This study used a completely randomized design with Beauveria bassiana (Bassikoka) bioinsecticide treatment with a concentration of 0.1g/L of water, 0.2g/L of water, 0.3 g/L of water, 0, 4 g/L, and control as comparison. Observations were made on the initial symptoms of infection, mortality, and the fastest time to kill 50% of the third instar larvae of Spodoptera litura. Based on the results of the study, it can be concluded that the concentration of 0.4 g/L bioinsecticide Beauveria bassiana (Bassikoka) is effective against third instar larvae of Spodoptera litura L. with a mortality rate of 90% and the fastest time to kill 50% of third instar larvae of Spodoptera litura 2.4 days.
Analisis Kandungan Total Padatan Terlarut dan Sensori Sari Buah Lemon Cina (Citrus microcarpa) Thenu, Silvia; Tetelepta, Gilian; Ega, La
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.496

Abstract

The purpose of this study was to determine the optimal fruit juice-to-water ratio for producing lemon cina with best chemical and organoleptic properties. This study utilised a completely randomized design with one factor, the ratio of fruit juice to water, and five treatment levels, namely 1:3, 1:4, 1:5, 1:6, and 1:7. Total dissolver solids and sensory including color, aroma, and taste were analysed as parameters. Lemon cina juice with a fruit juice-to-water ratio of 1:4 was the optimal treatment with a TPT of 42oBrix, whereas for hedonic quality, the juice had a colour of 2.32 (slightly yellow), an aroma of 2.72 (close to citrus lemon cina), and a taste of 3.04 (lemon cina taste).
Analisis Kendala Dalam Implementasi Kebijakan Program Kartu Tani di Desa Passo Kecamatan Teluk Ambon Baguala Kota Ambon Pellu, Nurhaya; Damanik, Inta P N; Luhukay, Johanna M
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.479

Abstract

The purpose of this study is to find out the obstacles in the implementation of the farmer card program policy, and to find solutions to the obstacles in the implementation of the farmer card program policy. The research was conducted in Paso Village, Teluk Ambon Baguala District, Ambon City. The population of this study is farmers who are members of farmer groups. The data analysis method used is descriptive kualitative using simple tabulation analysis. The results showed that farmers generally do not use farmer cards to transact at retailer kiosks. The obstacle to the realization of the Ambon City farmer card program is the absence of synchronization between stakeholders, namely from farmers, retailers, distributors, producers, provincial and city technical offices, and banks so that the farmer card program entered in Ambon City from 2017 until now has not been realized.
Pengaruh Pemberian Puree Daun Kelor (Moringa oleifera) Terhadap Sifat Kimia Dan Organoleptik Nugget Ikan Cakalang (Katsuwonus pelamis) Pattikawa, Stevani O; Mailoa, Meitycofrida; Augustyn, Gelora H
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.516

Abstract

The purpose of this study was to determine the chemical and organoleptic characteristics of fish nuggets with the addition of Moringa puree. This study was designed using a one-factor Completely Randomized Design, namely the concentration of Moringa leaf puree with four treatment levels 0%, 20%, 40% and 60% with two replications. Variables observed included moisture content, ash content, fat content, protein content and carbohydrate content as well as hedonic tests and hedonic quality of color, taste, aroma and texture. The results showed that there was a change in the chemical and organoleptic properties of fish nuggets. The water content decreased, while the ash, fat, protein and carbohydrate content increased with the addition of the concentration of Moringa puree from the beginning of the treatment. As well as influencing the hedonic assessment and hedonic quality of the panelists.
Studi Tentang Mutu Biji Pala Dengan Pengeringan Matahari dan Pengasapan Rahmadini, Nova; Marzuki, Ilyas; Laimeheriwa, Semuel
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.467

Abstract

The quality of nutmeg seeds is determined, among others, by their moisture content and the presence of aflatoxin contamination. To maintain quality, the moisture content of nutmeg seeds must be reduced to meet export standards. This can be achieved through sun drying or smoking. Aflatoxin is a mycotoxin produced by the Aspergillus fungi. The study aims to obtain nutmeg seeds with the appropriate moisture content according to the Indonesian National Standard (SNI) through sun drying and smoking methods. Also, it is to qualitatively identify the presence of aflatoxin in the nutmeg seeds. A total of 27 kg of nutmeg was divided into three treatment groups for drying and smoking. The drying and smoking treatments were arranged following a Randomized Block Design with three replications. Nutmeg essential oil was extracted using steam distillation. Subsequently, a qualitative identification of aflatoxin contamination was carried out using PDA media. The results showed that sun drying the nutmeg seeds for 72 hours resulted a moisture content of 7 - 8%. Meanwhile, the qualitative identification revealed the presence of Aspergillus niger, Penicillium sp, and Rhizopus stolonifer in the tested samples. No A. flavus, however, which is the main fungus responsible for aflatoxin production, was found in the results. Therefore, by drying the nutmeg seeds to a moisture content below 10%, the emergence of aflatoxin-causing fungi can be prevented.
Pengaruh Penambahan Agar-agar Terhadap Sifat Sensori Minuman Jeli Gandaria (Bouea macrophylla Griff) Breemer, Rachel; Picauly, Priscillia; Tetelepta, Gilian
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.462

Abstract

Functional drinks with a semi-solid form and usually consumed using a straw to suck are known as jelly drinks. Generally, this drink is made from fruit extracted or from a mixture of water and essence with high acidity. This study was conducted with the aim of determining the appropriate agar concentration on the sensory characteristics of the gandaria jelly drink. The design used in this study is a Complete Randomized Design (RAL) with the main factor being agar concentration, which consists of 4 treatment levels as follows: AA1 = Agar Concentration 2%, AA3 = Agar-agar Concentration 4%, AA5 = Agar-agar Concentration 6% and AA7 = Agar-agar Concentration 8%. The results of the study of jelly drink gandaria with gelatinous concentration treatment produced values of color hedonic characteristics with a scale of somewhat like to like (2.5-3), taste, texture, aroma, and suction power with a scale of somewhat like with a score of each (2.4 - 2.9; 2.1 - 2.8; 2, - 2.8; 2.3 - 2.9).
Karakteristik Roti Manis Berbahan Dasar Pati Sagu HMT (Heat Moisture Treatment) Dengan Penambahan Konsentrasi Bubuk Cengkeh (Syzygium aromaticum) Rumatumia, Hatija; Breemer, Rachel; Picauly, Priscillia
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.508

Abstract

The objective of this research was to identify the optimal clove powder concentration for HMT sago starch sweet bread. This study employed a single factor completely randomized design (CRD) with four treatment levels, i.e., 0%, 0.3%, 0.5%, and 0.7% clove powder. Observed variables consist of moisture, ash, fat, and total sugar content. Observation variables for the hedonic quality test include color, aroma, texture, and appearance. The results showed that the addition of clove powder at a concentration of 0.7% was able to preserve the quality of sweet bread made from HMT sago starch for 6 days of storage with chemical characteristics of 27.60% moisture content, 2.35% ash content, 0.888% fat content, and 9.69% total sugar. The bread produced with HMT sago starch had a slightly brown color, a firm texture, a mildly aromatic flavor, and no moldy appearance.
Pengaruh Konsentrat Lemon Cina (Citrus microcarpa) Terhadap Mutu Minuman Sari Buah Lemon Cina Berkarbonasi Ega, L; Picauly, Priscilia; Sopamena, Meivijona
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.456

Abstract

This study aims to determine the effect of different concentrations of lemon cina concentrate on the quality of carbonated lemon cina juice drinks. This research used a Completely Randomized Design with treatment varying concentrate concentration treatments of 12.5 mL, 25 mL, and 37.5 mL with 3 replications. Observations were made on the chemical and organoleptic characteristics of carbonated lemon cina juice drinks, namely vitamin C, total acid, total sugar, color, taste, aroma, and appearance. Carbonated lemon cina juice drink has vitamin C (0.30-0.61 mg/100g), total acid (0.60-4.20%), total sugar (15.60-20.30), color (somewhat yellow-to yellow), taste (slightly soda-flavored), aroma (not scanted with lemon cina-smells a bit like lemon cina), appearance (not bubbly-slightly bubbly). The conclusion of this research is that the concentration of lemon cina concentrate influences the chemical and organoleptic characteristics of carbonated lemon cina juice drinks, by showing changes in the value of vitamin C, total acid, total sugar, and the hedonic quality of color, aroma, taste, and appearance.

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