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Composite
Published by Universitas Insan Cendekia Mandiri
ISSN : -     EISSN : 26856646     DOI : https://doi.org/10.37577/composite.v4i2.557
Core Subject : Health, Science, Education, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Engineering Veterinary Other
omposite: Jurnal Ilmu Pertanian dengan nomor e-ISSN 2685-6646 dan Digital Object Identifier (DOI) 10.37577/composite merupakan jurnal ilmiah yang diterbitkan oleh Fakultas Pertanian, Universitas Insan Cendekia Mandiri (UICM). Awalnya adalah Universitas Bandung Raya (UNBAR) akan tetapi pada tahun 2020 terjadi perubahan nama menjadi Universitas Insan Cendekia Mandiri (UICM) berdasarkan Keputusan Menteri Pendidikan dan Kebudayaan Nomor 457/M/2020 tanggal 22 April 2020.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 9 Documents
 1 
Search results for , issue "Vol 7 No 1 (2025): Februari" : 9 Documents clear
Pengaruh perbedaan level chicory dengan onggok yang difermentasi terhadap kualitas fisik dan pH Halisa Rahim; Rahmat Hidayat; Novi Mayasari; Ujang Hidayat Tanuwiria; Muhammad Ariana Setiawan; Yulianri Rizki Yanza
Composite : Jurnal Ilmu Pertanian Vol 7 No 1 (2025): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i1.831

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh proporsi campuran onggok dan chicory terhadap kualitas fisik dan pH silase. Rancangan acak lengkap (RAL) 5 × 5 diterapkan dengan lima perlakuan: P0 (100% onggok), P1 (75% onggok + 25% chicory), P2 (50% onggok + 50% chicory), P3 (25% onggok + 75% chicory), dan P4 (100% chicory). Uji normalitas menunjukkan bahwa data tidak terdistribusi normal, sehingga analisis dilakukan menggunakan uji Kruskal-Wallis. Hasil menunjukkan bahwa proporsi chicory yang lebih tinggi berpengaruh signifikan terhadap kualitas fisik silase, termasuk parameter warna, tekstur, aroma, dan pH. Perlakuan P0 menghasilkan silase dengan warna yang kurang baik dan tekstur padat tanpa berlendir, sedangkan P4 menghasilkan silase yang lebih lembek dan berlendir. Nilai pH juga menunjukkan perbedaan signifikan, dengan P0 memiliki pH yang lebih rendah dibandingkan P3 dan P4. Temuan ini mengindikasikan bahwa komposisi campuran onggok dan chicory dapat mempengaruhi kualitas silase secara signifikan. Komposisi campuran onggok dan chicory yang paling optimal terdapat pada P3(25% onggok + 75% chicory)
Karakteristik Fisik dan pH Silase Pueraria montana var. lobata dengan penambahan tebon jagung, ampas tahu dan akselerator Nina Ermawati; Yulianri Rizki Yanza; Iin Susilawati; Deny Saefulhadjar; Muhammad Ariana Setiawan
Composite : Jurnal Ilmu Pertanian Vol 7 No 1 (2025): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i1.832

Abstract

Penelitian ini bertujuan untuk mendorong pengaruh penambahan akselerator terhadap kualitas fisik dan kadar pH silase kudzu ( Pueraria montana var lobata ) dengan campuran bahan pakan berupa tebon jagung dan ampas tahu. Silase dibuat dengan tiga perlakuan P1 (100% kudzu + 2% EM4), P2 (50% kudzu + 50% tebon jagung + 2% EM4), dan P3 (50% kudzu + 50% ampas tahu + 2% EM4), menggunakan metode Rancangan Acak Lengkap (RAL) dengan lima ulangan. Parameter yang diamati meliputi warna, tekstur, aroma, keberadaan jamur serta pH. Hasil penelitian menunjukkan bahwa perlakuan yang diberikan berpengaruh signifikan terhadap aroma, tekstur dan pH, namun tidak berpengaruh signifikan terhadap warna dan keberadaan jamur. Silase P1 menujukkan pH terendah, aroma bau keasaman, serta tekstur yang lebih padat dibandingkan dengan P2 dan P3. Akselerator terbukti dapat meningkatkan kualitas fermentasi dan stabilitas fisik silase.
Pengendalian hama ulat penggulung daun pisang (Erionota thrax L.) dengan ekstrak kasar batang sereh (Cymbopogon citratus) Mudasir Mudasir; Sugiyanto Sugiyanto; Fetty Dwi Rahmayanti
Composite : Jurnal Ilmu Pertanian Vol 7 No 1 (2025): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i1.839

Abstract

Lemongrass stems (Cymbopogon citratus) are natural ingredients that contain allelopathic compounds, which can disrupt the metabolic processes of pests, which can cause death. Kitchen lemongrass stems can be used as a preference, as a natural, environmentally friendly ingredient for controlling banana leafroller caterpillar pests (Erionota thrax L). This study aims to determine the effect of kitchen lemongrass stem extract on the time of death of E. thrax larvae, to obtain the best concentration and dose as well as the interaction of determining the concentration and dose of the extract on time of death, mortality, body condition and percentage of attacks by Erionata thrax L larvae. The research method used a Factorial Completely Randomized Design (CRD) consisting of 2 factors with 4 treatments and 4 repetitions. The 1st factor is the concentration (20%, 40%, 60% kitchen lemongrass bioinsecticide) and 1% (1% insecticide) while the second factor is the dose of 10 ml, 20 ml and 30 ml of kitchen lemongrass stem extract. The observation data was analyzed using ANOVA (Analysis of Variance) at the 5% level. If there is a real influence, then proceed with the LSD (Least Significant Difference) test. This research shows that the application of lemongrass stem extract has a real influence on the time of death, larval mortality, body condition, and percentage of appetite of banana leafroller caterpillars. A concentration of 60% and a dose of 30 ml of lemongrass stem extract provided a significant interaction with the death time of Erionata thrax L larvae.
Hubungan Faktor internal dengan respon pengolah gula aren terhadap teknologi mesin pengolahan modern Yayah Haeriah; Vega Chendra Mulyana; Asep Najmudin; Edeng Edeng; Wendi Juliawan
Composite : Jurnal Ilmu Pertanian Vol 7 No 1 (2025): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i1.841

Abstract

The machine for processing sap into ant sugar is a new technology that will be a solution to meet increasing market demand, both in terms of quality and quantity. Age background, education level, experience as a processor and number of ownership as internal factors of the processor will influence their response to the machine technology for processing sap into ant sugar. This research aims to determine the relationship between internal factors and the processor's response to machine technology for processing sap into sugar. The research method used a verification survey, samples were taken from 6 people from 12 people processing sap into palm sugar in Nanggerang Village, Nyalindung Village, Cisewu District, Garut Regency. The results of the research show that the internal factors in the categories of age, level of education, business experience, and cumulative number of sugar palm trees owned are in the medium category. The processor's response is partially seen based on the processor's knowledge indicators which are in the medium category, attitudes are in the high category, experience and implementation are in the low category. The result is a Spearman Rank Correlation Coefficient (rs) of 0.43, meaning that the relationship between Internal Factors consisting of age, level of education, business experience, number of palm trees and the processor's response to the machine processing sap into ant sugar is 43%.
Analisis asam oksalat pada pembuatan asam sunti (Averrhoa bilimbi) berdasarkan variasi konsentrasi garam dan suhu pengeringan Lenny Amelia HK; Kelik Putranto
Composite : Jurnal Ilmu Pertanian Vol 7 No 1 (2025): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i1.842

Abstract

Bilimbi (Averrhoa bilimbi) is a popular raw material in the production of asam sunti, known for its distinct sour taste. Oxalic acid, which is found in bilimbi, can affect the quality and safety of the final product. Asam sunti is a fermented product that involves a preservation process using salt, which not only adds flavor but also has the potential to alter the nutritional content of the raw material. This study aims to analyze the oxalic acid content in the production of asam sunti from bilimbi (Averrhoa bilimbi) with variations in salt concentration and drying temperature. The study uses an experimental method with variations in salt concentration (5%, 10%, and 15%) and drying temperature (40°C, 50°C, and 60°C) to determine their effects on the oxalic acid content. The results show that both salt concentration and drying temperature affect the oxalic acid content in asam sunti. The treatment with 15% salt concentration (a3) and 40°C drying temperature (b1) gave the best results because these two factors support each other in maintaining the oxalic acid content. The 15% salt concentration is high enough to improve preservation and drying, while the 40°C drying temperature is optimal for preventing the degradation of chemical components.
Metode pembuatan Dalgona Coffee Dessert (DCD) menggunakan konsep BOX Rahmah Hayati; Muhammad Luthfi; Ainal Mardhiah; Irwan Safwadi; Marah Sutan Rangkuti; Usman Usman
Composite : Jurnal Ilmu Pertanian Vol 7 No 1 (2025): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i1.845

Abstract

Dalgona coffee has experienced a decline in sale recently. Dalgona coffee dessert is a dessert made from chocolate cake with a mixture of cream and dalgona coffee. Dalgona coffee can be used as a dessert with a new method. Highly tight competition requires manufacturers to attract consumers in desserts. The production process starts from food raw materials to finished products. The aim of this research is to analyze the production method of Dalgona coffee dessert. The research method used a descriptive experimental with stages of material collection, documentation, literature study and product creation. The production process is carried out in one cycle which produces 18 packaged glasses. The "BOX" concept method saving a production costs by 10 percent compared to previous conventional methods. The dalgona coffee dessert production method includes production cost planning which has 4 (four) cost components, including: equipment costs, packaging costs, auxiliary costs, and production costs for 1 pan of chocolate cake or 9 cups of dalgona coffee dessert. The production process was carried out in 1 production with a target of 18 cups. The dalgona coffee dessert production process includes making chocolate cake, cream, and dalgona coffee, and then the packaging process in one cup. Dalgona Coffee Dessert has a balanced taste resulting from sweet and slightly bitter flavors and has a dense texture. Dalgona coffee dessert is affordable and pocket friendly. This product has been marketed in the Haba Dessert Business which is one of the efforts to support Aceh UMKM.
Perbandingan jus kundur (Benincasa hispida) dan penggunaan gelatin terhadap mutu kimia dan organoleptik (jelly drink) Farrell Ricardo Tirtasatya; Bambang Sigit Sucahyo; Yuyun Yuniati
Composite : Jurnal Ilmu Pertanian Vol 7 No 1 (2025): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i1.847

Abstract

Kundur (Benincasa hispida) juice has health benefits and rich nutritional and medicinal properties, making it a potential ingredient for high-quality jelly drinks. This study aims to determine the optimal formulation of kundur juice and gelatin using a completely randomized design (CRD) with four treatments: P1 (80% kundur juice, 0.5% gelatin), P2 (80%, 0.7%), P3 (100%, 0.5%), and P4 (100%, 0.7%), and three repetitions. Parameters observed included vitamin C content, crude fiber, viscosity, and organoleptic attributes (taste, texture, color). The results showed that the best formulation was P1, with the highest acceptance of taste (3.7067), texture (3.5733), and color (3.6400), although the levels of vitamin C (4.64) and crude fiber (2.48) were lower than P4. Formulation P1 was considered the most suitable.
Pengaruh variasi metode pengeringan terhadap karakteristik tepung ubi jalar ungu annealing Gina Firgianti; Bambang Nurhadi; Marleen Sunyotodi
Composite : Jurnal Ilmu Pertanian Vol 7 No 1 (2025): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i1.852

Abstract

Annealing purple sweet potato flour is a type of purple sweet potato flour processed using the annealing starch modification technique. The production of purple sweet potato flour involves a drying process, where the drying method significantly influences the final quality of the annealing purple sweet potato flour. The objective of this study was to determine the optimal drying method for producing annealing purple sweet potato flour with an intense purple color and high anthocyanin content, there by enhancing its physical appearance. The research employed a descriptive method followed by a difference test (t-test). The results indicated that the best drying method was sun drying, which produced purple sweet potato flour with the following characteristics: moisture content of 8.65%, anthocyanin content of 10,899.2 ppm, color intensity values of L 42.42, a* 27.88, and b* -9.02, initial gelatinization temperature of 75.56°C, peak viscosity of 417.75 cP, breakdown viscosity of 20 cP, and setback viscosity of 150.25 cP. Sun drying effectively preserved the deep purple color of the flour, resulting in an attractive appearance.
Efektivitas biokonversi limbah kulit kopi sebagai pupuk kompos untuk meningkatkan pertumbuhan bibit kopi arabika di Desa Loa Ina Darliana; Sri Wilujeng; Dwi Wahyuni
Composite : Jurnal Ilmu Pertanian Vol 7 No 1 (2025): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i1.857

Abstract

Coffee (Coffea sp.) is one of the contributing commodities of non-timber forest products in the Indonesian economy. Loa Village is one of the coffee producing centers whose land is located among the forest stands of protected forest areas managed by Perum Perhutani, Bandung Regency. To increase the productivity of coffee plants in Loa Village and minimize the environmental impact of coffee skin waste, this study aims to examine the effect of coffee skin waste compost fertilizer on the growth of arabica coffee seedlings in Loa Village. The research was conducted from September to December 2024 at the Faculty of Forestry, Winaya Mukti University using the Completely Randomized Design (CRD) method consisting of 4 treatments and six replications. Treatments: P0 = 0% coffee waste + 100% soil, P1 = 25% coffee waste + 75% soil, P2 = 50% coffee waste + 50% soil, P3 = 75% coffee waste + 25% soil. Observations were carried out for 3 months with an interval of one month. Data collection includes the results of measuring the height and diameter of seedlings that are studied for differences in each treatment using manual average calculations and analyzing their effectiveness using SPSS version 25. The results obtained the best compost fertilizer formulation from coffee skin waste recommended is 25% coffee skin waste compost fertilizer and 75% soil media. This composition significantly increased the height of Arabica coffee seedlings in the 3rd month and stem diameter in the 2nd month after fertilizer application.

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