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Scientific Timeline
Published by Universitas Nahdlatul Ulama Purwokerto
ISSN : -     EISSN : 27763935     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Scientific Timeline is focusing on the field of science and technologies that are studied in Universitas Nahdlatul Ulama Purwokerto. Agriculture, Farm, Fisheries and basic sciences of Maths and Biology are some of them with addition of Food Technology and Agricultural Biosystem Engineering. This journal is scoping articles from reports of analysis, studies, research, to application of theories, material development, and also some reviews.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Perairan
Articles 31 Documents
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Pengaruh Pengawetan dengan Metode Penggaraman dan Pembekuan Terhadap Kualitas Ikan Bandeng (Chanos chanos) Dewi Kresnasari
Scientific Timeline Vol. 1 No. 1 (2021)
Publisher : UNU Purwokerto

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Abstract

Fish is a source of animal protein that all levels of society can accept. This protein's benefits will be obtained optimally if the fish's quality remains in the excellent category. A preservation method such as freezing and salting is needed to maintain the excellent quality of fish. This study aimed to determine the effectiveness of preservation by freezing and salting on milkfish (C.chanos) quality. The research implementation time was 15-17 July 2019. Some of the treatments used were milkfish (C.chanos) without salting (control), 20% salting, 30% salting, 40% salting, and just freezing. An organoleptic test with a scoring method was conducted to determine the quality of the fish. Number 1 was the lowest value, while number 9 was the highest. The scoring results were then analyzed descriptively. The observations showed that the freezing method gives the best results, following the 40% salting method, 30%, and 20% salting. The lowest results were obtained in control fish (without treatment).
Analisis jenis makanan ikan sidat (Anguilla spp.) di Sungai Air Manna Bengkulu Selatan Subhecty Reselta; Dede Hartono; Dewi Purnama
Scientific Timeline Vol. 1 No. 1 (2021)
Publisher : UNU Purwokerto

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Abstract

Eel (Anguilla spp.) is catadromous with high economic values. Research on the analysis of eel's stomach contents provides information on its food and feeding habits. This study aimed to analyze the type, volume, frequency, and index of food preponderance of eel in the Manna River based on its length and weight. The method used in this research is a survey method by collecting samples of eels by purposive sampling. Sampling was carried out in September 2019. The results showed the eels ate five types of food: crabs, shrimps, insect larvae, plankton, and litter. Based on the food volume (Vi), crab kinds were the most commonly eaten by the eels. The food-frequency of occurrence (Oi) for eel is most often found in the types of crabs, shrimps, and plankton. Index of Preponderance (IP) showed that this eel's main food was crabs, while the complimentary food was shrimps, insect larvae, and plankton. Litter, on the other side, was an addition to all types of food obtained.
Analisis Pemahaman Konsep dan Kesulitan dalam Memahami Mata Kuliah Kalkulus 1 Mahasiswa Program Studi Matematika Nur'aini Muhassanah
Scientific Timeline Vol. 1 No. 1 (2021)
Publisher : UNU Purwokerto

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Abstract

The purpose of this study is to find out: (1) understanding of the concept of calculus 1 for students of the mathematics study program, (2) what are the things that cause students difficulties in understanding the concept of calculus. In this research, the method used is qualitative with descriptive methods. Where the technique used to determine the source of data is the purposive sampling technique. The data taken in this study consisted of two, namely the results of the conceptual understanding test and the interview results. Triangulation methods will then validate the test results. The conclusions of this study's results are: first, the understanding of the concept of calculus 1 in mathematics study program students consists of 13.64% in the high category, 40.91% in the medium category, and 45.45% in the low category. Second, three things cause students difficulties in understanding the concept of calculus 1; they are the methods or learning models used by lecturers, student's lack of questions' exercise by the students, student's lack of repeating the materials given by the lecturer. Besides all of that, basic mathematical concepts during high school are also insufficient to go through the next level of calculus learning.
Karakterisasi Pati Kimpul (Xanthosoma sagittifolium) dengan Modifikasi Heat Moisture Treatment Laksmi Putri Ayuningtyas; Kavadya Syska; Hikmah Yuliasari
Scientific Timeline Vol. 1 No. 1 (2021)
Publisher : UNU Purwokerto

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Abstract

Heat moisture treatment (HMT) refers to a physical method for altering physicochemical and molecular properties of root and tuber starches. Principally, the starch's moisture content is adjusted to 10-35% and then exposed to heat (90-120°C) above the glass transition and gelatinization temperature for 15 minutes until 16 hours. Low moisture content did not allow starch gelatinization. In this work, cocoyam starch was modified using HM, with the moisture content of 25% and heating temperature of 105°C for 4 hours. Results show that HMT did not disrupt the cocoyam starch granule structure, while it increased swelling power and water binding capacity and decreased oil binding capacity compared to native starch.
Aplikasi Air Kelapa yang Diperkaya Bacillus substilis B1 untuk Meningkatkan Pertumbuhan dan Hasil Tanaman Caisin (Brassica chinenchis l.) Nindi Dyah Ayu Permata Sari; Sakhidin; Heru Adi Djatmiko
Scientific Timeline Vol. 1 No. 1 (2021)
Publisher : UNU Purwokerto

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Abstract

This study aims to: (1) Obtain the best treatment for coconut water enriched by B. substilis B1 in increasing caisin plants' growth. (2) Getting the best treatment of coconut water enriched by B. substilis B1 in increasing caisin plants' yield. The research was carried out at the Screen House, the Laboratory of Agronomy and Horticulture, and the Laboratory of Plant Protection, Faculty of Agriculture, Jenderal Soedirman University. The experimental design used was a completely randomized block design (RAKL) with 8 types of treatment, including control treatment (P0 = 0 ml coconut water), P1 (50 ml coconut water), P2 (100 ml coconut water), P3 (150 ml coconut water), P4 (200 ml coconut water), P5 (250 ml coconut water), P6 (300 ml coconut water) and P7 (350 ml coconut water). Each treatment was repeated 4 times. The results showed that: 1) giving coconut water enriched with B. substilis B1 affected plant height. Provision of 50 ml of coconut water + 1 ml of B. substilis B1 produced the highest plants; 2) the provision of coconut water enriched with B. substilis B1 affected plant dry weight, root wet weight, and root dry weight, but not better than P0 (control).
Efek Penambahan Pati Talas Belitung Terhadap Karakteristik Fisik dan Sensoris Nugget Ayam dengan Substitusi Jamur Tiram Hikmah Yuliasari; Kavadya Syska; Laksmi Putri Ayuningtyas
Scientific Timeline Vol. 1 No. 1 (2021)
Publisher : UNU Purwokerto

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This work aimed to evaluate the effect of taro (Xanthosoma sagittifolium) starch addition as filler on the physical and sensory properties of oyster mushroom substituted chicken nugget. This research used a complete randomized design with two factors: 1) chicken and oyster mushroom proportion and 2) taro starch percentage. Additional taro starch percentages of 10% (K1), 20% (K2), and 30% (K3) significantly affect the hardness of chicken nuggets. On the other hand, the increasing proportion of oyster mushroom to chicken affect vice versa. The chicken and oyster mushroom proportion of 25:75 (F4) on the additional percentage of 20% (K2) and 30% (K3) showed a higher mean value than 10%taro starch addition (K1). The highest hedonic score was chicken nugget with 75% (F4) and 100% (F5) oyster mushroom addition, ranged from 3.80 (quite like) and 4.20 (like). In contrast, taro starch addition as filler had no significant effect on the nugget's hedonic score.
Struktur Komunitas Mikrofita Sungai Pelus Kabupaten Banyumas Kaitannya dengan Kandungan Nutrien (Nitrat, Orthofosfat dan Silika) Nur Laila Rahayu; Agatha Sih Piranti; Carmudi
Scientific Timeline Vol. 1 No. 2 (2021)
Publisher : UNU Purwokerto

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Abstract

The increase in nutrients (nitrate, orthophosphate, and silica) will affect the microphytes as primary producers in the Pelus River ecosystem. This research aims to study NO3, PO4, Si(OH)4 concentration, the community structure of planktonic and benthic microphytes, and also the correlation between NO3, PO4, Si(OH)4 concentration with the benthic microphytes abundance in the Pelus River. The method used for this research was a survey method. Data were analyzed by calculating the community structure of planktonic and benthic microphytes, while quantitative analysis used indexes. The correlation between nitrate, orthophosphate, and silica concentrations was analyzed by multiple regression. The results showed that the composition of planktonic microphytes consisted of 34 species with an abundance of 41,637 ind.l-1, while benthic microphytes consisted of 54 species with an abundance of 89,908 ind.cm-2. The benthic microphytes community had moderate diversity (H'=1.50-2.58) and no dominant species (C=0.11-0.35). Individuals between species were not evenly distributed in each station (E=0.40-0.44). The correlation between nitrate, orthophosphate, silica concentration with the benthic microphytes abundance was very tight (r=0.999). The determination coefficient R2=0.998 indicated that the benthic microphytes abundance was influenced 99.8% by nutrient concentration. The remaining 0,2% was influenced by other factors such as current velocity and light penetration.
Sifat Fisikokimia dan Sensori Mie Basah dengan Substitusi Tepung Ubi Jalar Ungu Desy Triastuti
Scientific Timeline Vol. 1 No. 2 (2021)
Publisher : UNU Purwokerto

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Purple sweet potato is nutritional food containing high anthocyanin, fiber, and low glycemic index. Wet noodles in which substitution with purple sweet potato flour could be a healthy food choice. The physicochemical and sensory properties of wet noodles with purple sweet potato flour substitution were investigated. This study was conducted using a Completely Randomized Design (CRD) single factor with 3 substitution treatments for purple sweet potato flour to wheat flour (0%, 20%, and 40%). The parameters analyzed included physicochemical properties (moisture, ash, carbohydrates, protein, fat, and anthocyanin content) and sensory properties of wet noodles. Data analysis uses ANOVA, and it was followed by DMRT test if there was a significant difference (α = 0.05). The results showed that the substitution of sweet potato flour had a significant effect on the water, ash, protein, carbohydrate, and anthocyanin content. The highest anthocyanin levels were shown in the 40% treatment. Sensory test results showed that the proportion of purple sweet potato flour in wet noodles had a significant effect on texture, aroma, and preference for color, yet no significant effect on the taste preference. The substitution of up to 40% still produced good wet noodles and meet the quality requirement of SNI.
Sebaran Partikel Tersuspensi, Partikel Terlarut dan Laju Sedimentasi di Teluk Kelabat Luar, Area Pengaruh Penambangan Timah Indra Ambalika; Umroh; Mohammad Agung Nugraha; Aditya Pamungkas; Eva Utami; Irma Akhrianti; Mualimah Hudatwi; Suci Puspita Sari; Titin Marfuah
Scientific Timeline Vol. 1 No. 2 (2021)
Publisher : UNU Purwokerto

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Water turbidity will impact how far the level of distribution of suspended and dissolved particles will affect the life of marine biota. This study aimed to determine the distribution of suspended and dissolved particles in the waters of Teluk Kelabat Luar. Water sampling was carried out in July 2019, representing the east monsoon. Determination of the water sampling location was by purposive sampling method, and then the data were analyzed descriptively. The results showed that the concentration of total suspended solids (TSS) on the surface (1 m) of Teluk Kelabat Luar has the highest concentration at point 4 (KL 4) with TSS concentrations in the range of 36,5 mg/L and point 14 (KL 14) in the range of 34,0 mg/L. Point 4 was the post-tin mining location. From this, it could be seen that the waters are still affected even after mining activities, namely the high concentration of TSS. The analysis of total dissolved solids (TDS) showed the highest concentration at point 12 (KL 12). The sedimentation rate in Teluk Kelabat Luar is in the medium-severe category, which is around 1,92 mL/hour. The results showed that mining had a tremendous effect on the level of suspended particles in the waters.
Pengaruh Penambahan Jenis Buah (Naga Merah (Hylocereus polyrhizus l.), Pisang Ambon (Musa paradisiaca), Stroberi (Fragaria ananassa)) dan Persentase Penambahannya Terhadap pH, Total Asam dan Viskositas Yogurt Harnowo Sidhi; Siti Rahmawati Zulaikhah
Scientific Timeline Vol. 1 No. 2 (2021)
Publisher : UNU Purwokerto

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The study aimed to determine the effect of fruit addition, the percentage of addition, and the interaction between the two treatments on variable pH, total acid, and yogurt viscosity produced. The research material is fresh cow's milk from BBPTU Baturraden, conventional yogurt from online stores, red dragon fruit, ambon bananas, and strawberries from traditional markets. This study used a Completely Randomized Block Design (CRBD) factorial, repeated three times. The first factor is the type of fruit (red dragon, ambon banana and strawberry), the second factor is the percentage of juice addition (K1 = 0%, K2 = 2%, K3 = 4% and K4 = 6%(v/v)). The study results concluded that the type of fruit did not affect the pH, total acid, and viscosity of the produced yogurt. In contrast, the percentage of addition of cider affected the total acid and viscosity of yogurt. The higher the percentage of addition of juice, the lower the total acid and viscosity. The interaction of fruit type treatment and the percentage of addition of juice affects the viscosity of yogurt. The lowest viscosity of yogurt produced in strawberry types with an increase of 6% produces a viscosity of 271.60 mPa.s.

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