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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 6 Documents
 1 
Search results for , issue "Vol. 1 No. 1 (2021)" : 6 Documents clear
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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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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Abstract

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.

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