cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Robbi Rahim
Contact Email
usurobbi85@zoho.com
Phone
+628126326393
Journal Mail Official
demeter@mediadigitalpublikasi.com
Editorial Address
JL. Kenari 18 No. 421 Desa/Kelurahan. Kenangan, Kec. Percut Sei Tuan, Kab. Deli Serdang, Provinsi Sumatera Utara
Location
Kota medan,
Sumatera utara
INDONESIA
Journal of Farming and Agriculture
Published by CV. Media Digital Publikasi Indonesia
ISSN : -     EISSN : 29875889     DOI : https://doi.org/10.58905/demeter
Core Subject : Science, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science
DEMETER: Journal of Farming and Agriculture is a peer-reviewed journal that aims to provide a platform for the dissemination of research, reviews, and perspectives on all aspects of farming and agriculture. The journal covers a wide range of topics related to farming and agriculture. Our mission is to advance the knowledge and understanding of farming and agriculture, and to promote sustainable and equitable food systems that benefit farmers, consumers, and the environment. We strive to maintain the highest standards of scientific rigor, editorial quality, and ethical conduct in all aspects of our journal. The journal welcomes original research articles, reviews, perspectives, and letters to the editor from researchers, practitioners, and policymakers in academia, industry, and government. We also encourage submissions on interdisciplinary and collaborative research that bridges the gap between different disciplines and stakeholders in the field of agriculture. Demeter is assigned the International Standard Serial Number (ISSN) 2987-5889 This unique identifier ensures the permanent availability and visibility of our journal in the scholarly community. We hope that you will consider submitting your research to Athena and joining the conversation about the important issues that shape our world.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 20 Documents
 1   2 
Utilization of Waste Palm Shells to a Shampoo that Absorbs Dirt on Hair and Evaluated the Physical Properties of The Best Shampoo Uce Lestari; Faizar Farid
Demeter: Journal of Farming and Agriculture Vol. 1 No. 1 (2023): July 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i1.80

Abstract

Greasy hair becomes a major problem to the health of the hair, one of which is dandruff. This is because greasy hair can facilitate the adhesion of dirt. Active charcoal of palm oil shell is activated charcoal having a pore diameter in the range of 1.76 to 1.84 nm and it has been proven that it has absorption ability 2 times higher than commercial activated carbon to absorb the oil in hair. Based on this, active charcoal derived from palm oil shells is processed into cosmetic products. One of the cosmetic products that can be used to overcome hair health problems is shampoo. Shampoo formulations with a variety of concentrations of activated charcoal with palm shell with concentrations of 4% (FI), 8% (FII), 12% (FIII). Then the evaluation of shampoo's physical properties such as organoleptic, pH, homogeneity, viscosity, foam height, specific gravity, foam stability test and cycling test were carried out. In vitro test the effectiveness of the excess oil absorber by using a turbidimetric device. The comparison control used was Pantene shampoo as a positive control and the basis of the shampoo as a negative control. Showed that the higher the concentration of activated charcoal from the coconut shell, the better the ability to absorb excess oil with the largest NTU FIII value of 11,800. The formula that has good physical properties and is stable in storage and has good oil absorption ability is FIII
The Effect of Maggot Meal as Fish Meal Substitute on Milkfish (Chanos chanos Forsskal) Growth and Survival Rate S Sumaryam; Muhammad Tajuddin Noor; Didik Budiyanto; Gilang Rusrita Aida; Moh. Zainal Arifin
Demeter: Journal of Farming and Agriculture Vol. 1 No. 1 (2023): July 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i1.91

Abstract

As one of the ten leading aquaculture commodities in Indonesia. The high demand for milkfish (Chanos chanos Forsskal) certainly requires a new alternative to fulfill feed ingredients in milkfish cultivation. Currently, the fish meal comes from imports and is quite expensive, despite being the main source of protein for farmed fish. Therefore, an alternative to the fish meal is needed to reduce production costs. One of them is maggot meal which has high availability and high protein. This study aims to examine maggot meal as fish meal substitutes effects on milkfish’s (Chanos chanos Forsskal) growth and survival. This study utilized the experimental method, using a Completely Randomized Design (CRD), and analyzed with ANOVA. The difference in treatment lies in the difference in the percentage of fish and maggot meal as the substitutes, divided into five treatments of 0%, 25%, 50%, 75%, and 100%. The parameters being observed include absolute weight gain, survival rate, and specific weight growth rate. The results illustrate highest average absolute weight growth was recorded in 0% maggot meal substitution, and the highest daily specific weight growth rate was in the treatment of substitution with 0% maggot meal. The greatest survival rate, there is a substitution of 25% maggot meal. ANOVA results illustrated no significant effect (P<0.05) on the growth of total weight, the growth rate of specific weight, and the milkfish (Chanos chanos Forsskal) survival rate from the maggot meal substitutes
Chemical and Organoleptic Quality of Kombucha Tea at Different Fermentation Time and Concentration of Cherry Leaves (Muntingia calabura L.) Josephine C.P.K.; Fadjar Kurnia Hartati; Bambang Sigit
Demeter: Journal of Farming and Agriculture Vol. 1 No. 1 (2023): July 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i1.102

Abstract

The leaves of the cherry plant (Muntingia calabura L.) contain vitamin C and phenolic compounds. High phenolic compounds have the potential to have antioxidants. Efforts to increase antioxidant activity can be carried out by fermentation using SCOBY. The purpose of this study was to determine the effect of cherry leaf concentration and fermentation time on the chemical and organoleptic quality of cherry leaf kombucha tea, and to determine the best treatment for cherry leaf kombucha tea. This study used a completely randomized design (CRD) which was arranged in a factorial manner with 2 factors. The first factor is the fermentation time with 3 levels (4 days, 8 days, 12 days). The second factor is the concentration of cherry leaves with 3 levels (1%, 2%, 3%). Each treatment combination was repeated 3 times. The chemical analysis of cherry leaf kombucha that will be tested is the total phenol content using the Folin Ciocalteau reagent with the spectrophotometric method, antioxidant activity with the DPPH method, and vitamin C with the iodine titration method. Analysis of organoleptic quality was carried out by testing the level of preference / hedonic test which included color, aroma, and taste. Determination of the best treatment is done by using the effectiveness test. K3L2 treatment with 3% cherry leaf concentration and 8 days of fermentation gave the best treatment results, namely 0.71, which means that this treatment is the best treatment with parameter criteria including antioxidant 109.77 ppm, phenol 9.42 mg GAE/g, vitamin C 22.92 ppm, taste 3.85 (neutral), scent 3.00 (rather dislike), and color 5.00 (rather like)
Nutrition, Antioxidant and Organoleptic Activities Of Legen Drink (Borassus flabellifer L.) at Different Temperature And Storage Time Sinta Dwi Puspita Sari; Fadjar Kurnia Hartati; Bambang Sigit Sucahyo; Retnani Rahmiati
Demeter: Journal of Farming and Agriculture Vol. 1 No. 1 (2023): July 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i1.106

Abstract

Siwalan sap (Borassus flabellifer L.) is a liquid that comes out of the filter vessels as a result of cob tapping (bunches), both male and female flowers that have a sweet taste. Nira containing high sugar content, and nira ca experience the process of fermentation assisted by microbial activity. This study aims to determine the levels of reducing sugars, pH, total acids and antioxidant activity contained in legen drinks. In addition, to find out the best treatment related to the best temperature and storage time. This study uses a laboratory experimental quantitative analysis method. The research variables included temperature consisting of freezer temperature, refrigerator temperature, room temperature and storage period consisting of 12 hour, 24 hour and 34 hour. The data obtained were analysed based on parametric statistics using analysis of variance (ANOVA) using statistical product and service solution (SPPSS) version 24 and determining the best treatment using effectiveness tests. Temperature and long storage different influential very real to sugar reduction, pH, total acid and antioxidant activity. Interaction between temperature and different storage times had a significant effect on reducing sugars and had a very significant effect on pH, total acid and antioxidant activity. Based on the determination of the effectiveness test, it shows that the temperature 00C and long storage 24 hour and the best treatment with a yield value (NH) of 0,69 with the parameter is sugar reduction 3,98%, pH levels 2,57, total acid 3,83%, antioxidant activity (IC50) 12,24 g/ml, color 4,67 (neutral). Aroma 5,4 (like) and taste 5,16 (like).
Development of Jernang Non-timber Forest Product in the Bukit Dua Belas National Park Area Jambi can be Jernang (Daemonorops draco (Willd.) Blume ) Sunscreen With SPF 15 Uce Lestari; Revis Asra; Yusnelti
Demeter: Journal of Farming and Agriculture Vol. 1 No. 1 (2023): July 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i1.110

Abstract

The Suku Anak Dalam (SAD) in the Bukit Dua Belas National Park region of Jambi produce jernang, one of the non-timber forest products, and it has promise as a sunscreen because it contains polyphenolic chemicals that may absorb UV radiation. The purpose of this study is to ascertain the Sun Protection Factor (SPF) of jernang sunscreen and its physical characteristics. The 1% (FI), 2% (FII), and 3% (FIII) jernang resin concentrations were used to create jernang sunscreen. Organoleptic, pH, homogeneity, viscosity, stickiness, spreadability, kind of cream, and stability are examples of physical qualities. The results indicated that, while all sunscreen formulae have SPF values ranging from 11.87 to 12.69, in the extra-protection category, the SPF value reached decreased with increasing jernang resin content
Wheat Bran Substitution and Different Soaking Time on Chemical and Organoleptic Quality Chocolate Chip Cookies Gabriele Nathania Poentoadji; Fadjar Kurnia Hartati
Demeter: Journal of Farming and Agriculture Vol. 1 No. 2 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i2.188

Abstract

Cookies are a popular snack enjoyed by many people. One of the favored cookie types is chocolate chip cookies. Cookies are made from flour, eggs, fat, sugar, water, and salt. Wheat flour itself is made from wheat which has high fiber. The addition of wheat bran in making cookies is considered to be a good source of fiber. So, cookies can be a healthy food. This study aimed to determine the substitution concentration and soaking time on the chemical and organoleptic quality of chocolate chip cookies. The research used a randomized block design with 2 different wheat bran flour concentrations and soaking times of 5, 10, and 25 minutes each. The results showed that the soaking time had no significant effect on the crude fiber content and water content of chocolate chip cookies, but had a very significant effect on the protein content. An organoleptic test based on Friedman showed that the substitution of wheat bran flour and different soaking times significantly affected the parameters of taste, aroma, and mouthfeel. The best treatment was chocolate chip cookies with 25 grams of wheat bran flour substitution and 5 minutes of soaking time with the highest Yield Value (NH) of 0.45 with the criteria of protein content 5.650%, water content 2.352%, crude fiber content 3.287%, taste 4, 09 (like), aroma 3.63 (rather like), mouthfeel 3.44 (rather like).
Analysis of Escherichia coli and Total Plate Count of Red Guava Fruit Juice (Psidium guajava L.) Sold in Keboansikep Gedangan Subdistrict Sidoarjo Hafis Reonanda; Kurnia Hartati, Fadjar; Nunuk Hariyani; Bambang Sigit S.
Demeter: Journal of Farming and Agriculture Vol. 1 No. 2 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i2.205

Abstract

Red guava can be processed into a juice drink, but it does not rule out the possibility that fruit juice contains disease-causing microorganisms. This study aims to determine the number of Escherichia coli and TPC/Total Plate Count bacteria in red guava fruit juice sold in the Keboansikep, Gedangan, Sidoarjo. The method used is descriptive using a survey technique with a cross-sectional approach. Laboratory experiments are carried out, namely analyzed in the microbiology laboratory sampling using a saturated sampling technique. Samples were examined to compare the analysis results obtained compared to INS 3719:2014 concerning the Quality of Fruit Juice Drinks. Samples were examined using Escherichia coli analysis based on INS 01-2332.1-2006 with the Most Probable Number (MPN) method and Total Plate Count/TPC analysis based on INS 01- 2332.3-2006 with the pour plate method. The test results showed that the Escherichia coli analysis obtained 100% of the samples showing positive with the lowest MPN index of 9 APM/ml to the highest >1100 APM/ml. The results of the PNA analysis obtained 7% of all samples, indicating that it was safe and met the requirements, namely sample 7A with a TPC value of 4.9 x 103 CFU/ml, while 93% of all samples showed that it was unsafe or did not meet the requirements based on INS 3719: 2014. The sample containing the most microbes was sample 5A with a TPC value of 5,1 x 105 CFU/ml
A Comparative Analysis of Phenolic Compound Quality in Virgin Coconut Oil Lantemona, Herdianto
Demeter: Journal of Farming and Agriculture Vol. 1 No. 2 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i2.209

Abstract

Virgin coconut oil (VCO) is derived from fresh coconut fruit and offers numerous health benefits, such as preventing heart diseases, improving digestion, reducing fat accumulation, and more. VCO contains medium-chain fatty acids that are easily digested and metabolized by the body, preventing fat buildup. Additionally, it is rich in antioxidants like tocopherols and beta-carotene, which help prevent premature aging and maintain vitality. The phenolic content in VCO can be influenced by the processing method and the age of the coconuts used. Therefore, this research examined the impact of processing methods on the quality of phenolic content as a product of the pharmaceutical industry. The largest group of phenolic compounds includes tocopherols, sterols, and flavonoids. Phenolic compounds in coconuts are primarily located in the coconut fruit’s epidermis. VCO produced from coconuts with the epidermis or coconut fruit’s outermost layer contains a higher concentration of phenolic compounds compared to VCO produced from coconuts without the epidermis. The research involved defining and refining the problem, formulating hypotheses or tentative answers, drawing conclusions, and conducting meticulous testing of all conclusions to determine their alignment with the hypotheses. In this study, the researchers compared the quality and phenolic compound content of virgin coconut oil (VCO) by sampling from several small and medium enterprises in various regions, specifically in the Island of Sulawesi. The findings revealed that each graph represents the percentage of five samples, depicting various contents, such as water content, free fatty acids, peroxide value, phenolic compounds, and antioxidant activity
Influence of Robusta Coffee (Coffeea Canephora) Waste Type and Coffee Waste Substitution on Chemical and Organoleptics of Roasted Brownies Arzetha ragilia Novita; Fadjar Kurnia Hartati
Demeter: Journal of Farming and Agriculture Vol. 1 No. 2 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i2.225

Abstract

Most Indonesians choose robusta as a coffee that is often consumed, one type of robusta that is often consumed is arjuna and temanggung. With the increase in coffee consumption, there will also be a lot of coffee grounds left. Coffee has a distinctive aroma coffee also has several contents which include several flavonoid compounds and other chemical compounds. So that coffee grounds can still be utilized, one of which is as a substitute for cocoa powder in baked brownies. The purpose of this study was to determine the type of robusta coffee grounds and the best coffee grounds substitution on chemistry and organoleptic. This study used a Completely Randomized Design (CRD) which was arranged with factorial and consisted of two factors, namely robusta arjuno coffee and robusta temanggung with each concentration of 15 g, 22.5 g, 30 g per treatment. The results showed that the type of interaction effect of robusta coffee grounds with coffee grounds substitution had no significant effect on moisture content, ash content and fiber content. Organoleptic test based on Kruskal Wallis showed that the addition of coffee grounds did not significantly affect the parameters of color, aroma, taste and tenderness. The best treatment for brownie products is 30 g robusta arjuno coffee grounds with treatment code (R1A3), with the highest Result Value (NH) of 0.577. And has a non-parametric criteria value of aroma 4.90 (neutral), fiber 9.08%, water 9.08%, tenderness 4.96 (neutral), ash 2.80%, taste 5.32 (somewhat like), color 5.29 (somewhat like).
Mechanical and Barrier Properties of Biocellulose Nata de Coco-Based Edible Film: Influence of Purple Yam (Dioscorea alata) Flour and Glycerol Concentration Muflihah Ramadhia; Indrastuti, Y. Erning; Ledy Purwandani
Demeter: Journal of Farming and Agriculture Vol. 1 No. 2 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i2.226

Abstract

Edible films represent biodegradable food packaging. Potential material used as an edible film is biocellulose nata de coco, but flour made from purple yams needs to be added to increase the solubility of composites in water. The purpose of this research was to study the effects of purple yam flour and glycerol concentrations on moisture, ash content, thickness, barrier properties (WVTR), and mechanical properties biocellulose based edible film. Edible films made with the proportion of slurry biocellulose and purple yam flour were 100: 0; 98: 2; 96: 4% and glycerol were added 0, 1, and 2% and aquades was added to the total volume of 200 ml. The suspension is put in a mould and dried in a 40 ° C oven for 24 hours. Increased concentrations of purple yam flour at biocomposite and glycerol reduce tensile strength and modulus of elasticity, increase the thickness of the edible film. Interaction between biocellulose-purple yam flour and glycerol at high concentrations reduced mechanical strength as a result of network integrity disruption. Interaction between biocellulose-purple yam flour and glycerol reduced moisture content but increased ash content. Glycerol concentrations that were too low and high cause antiplastizicer properties that affected the elongation at break and WVTR edible film. This study demonstrated that proportion of biocellulose-purple yam flour 98:2% and glycerol 1% has good potential for producing the edible films

Page 1 of 2 | Total Record : 20

 1   2 

Filter by Year

2023 2024


Reset
Filter By Issues
All Issue Vol. 2 No. 2 (2024): July 2024 Vol. 2 No. 1 (2024): March 2024 Vol. 1 No. 2 (2023): November 2023 Vol. 1 No. 1 (2023): July 2023