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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 93 Documents
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Pengaruh perbandingan tepung terigu, tepung garut (Maranta arundinacea L.) dan tepung wortel (Daucus carota L.) terhadap karakteristik kulit pangsit kukus Lina Herlinawati; Aulia Azkia Hernawan; Ida Ningrumsari
Composite : Jurnal Ilmu Pertanian Vol 6 No 2 (2024): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v6i2.680

Abstract

Tepung yang penting untuk membuat pangsit diketahui mengandung gluten. Gluten adalah protein yang menyebabkan masalah pencernaan. Penghapusan gluten dari tubuh memerlukan tiga siklus 24 jam. Tujuan penelitian ini adalah untuk mengetahui perbandingan tepung terigu, tepung garut, dan tepung wortel yang optimal untuk meningkatkan khasiat kulit pangsit kukus. Perlakuan A, B, C, D, dan E seluruhnya merupakan bagian dari Rancangan Acak Kelompok (RAK) dengan perlakuan sebagai berikut: 70:30:0 untuk perlakuan A, 70:25:5 untuk perlakuan B, 70:20:10 untuk perlakuan C, 70:15:15 untuk perlakuan D, dan 70:10:20 untuk perlakuan E. Komposisi kimia yang diuji meliputi kandungan air, karbohidrat, dan beta karoten. Parameter sensorik mencakup penilaian 25 panelis terhadap aroma, warna, tekstur, dan rasa. Hasil uji efikasi menunjukkan bahwa perlakuan D yang terdiri dari 70% tepung terigu, 15% tepung garut, dan 15% tepung wortel memberikan manfaat paling besar. Perlakuan D merupakan perlakuan kulit pangsit kukus mempunyai komposisi kimia 25,88% air, 28,01% karbohidrat, dan 0,15 mg beta karoten. Sedangkan nilai organoleptik memiliki nilai netral terhadap aroma, warna, tekstur, dan rasa dengan skor masing-masing sebesar 3,08, 3,36, 3,84, dan 3,08.
Pengaruh suhu dan lama penyimpanan terhadap parameter warna pada lettuce segar (Lactuca sativa L.) Lenny Amelia HK
Composite : Jurnal Ilmu Pertanian Vol 6 No 2 (2024): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v6i2.683

Abstract

Lettuce (Lactuca sativa L.) is a perishable vegetable that requires proper handling and storage to maintain its quality. This study aims to determine the effect of temperature and storage duration on color changes in lettuce. The research was conducted using a 4 x 3 factorial design with 2 replications in a randomized complete block design (RCBD). The treatment combinations included storage temperatures of 2°C, 10°C, and 27°C, and storage durations of 0 days, 2 days, 4 days, and 6 days. Color measurements were performed using a CR-400 chromameter with CIE technique. The results indicated that the lettuce sample stored at 2°C for 4 days (Sample l3s1) had the best color quality. The brightness parameter (L) showed good green brightness, the red-green parameter (a) indicated higher freshness, the yellow-blue parameter (b) displayed a good level of yellowness, and the total color change (∆E) showed very little color change with a value of 16.070. This condition indicates that 2°C for 4 days is the optimal storage condition for maintaining lettuce color quality.
Uji organoleptik, jamur, dan pH silase rumput pakchong yang diberi suplemen organik cair herbal Ise Rahmawati; Nilawati Widjaja; Syifa Nurjannah; Sari Suryanah; Hilman Permana
Composite : Jurnal Ilmu Pertanian Vol 6 No 2 (2024): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v6i2.696

Abstract

Pakchong grass is a high-yielding forage that has good quality and can be used as silage. The research aims to determine the physical quality, fungi, and pH of pakchong grass silage with the addition of herbal SOC. The variables observed were color, aroma, texture, taste, fungi, and pH. This research was carried out in Pulosari Village, Pangalengan District, Bandung Regency, West Java. This research used experimental methods and a Completely Randomized Design (CRD), consist of 4 treatments and 5 replications, namely: P1 = Pakchong grass + 1% herbal SOC, P2 = Pakchong grass + 3% herbal SOC, P3 = Pakchong grass + 5% herbal SOC, and P4 = Pakchong grass + 7% herbal SOC. The results showed that it had a significant effect on color, aroma, texture, taste, and fungi but had no significant effect on the pH of the silage. The higher the level of herbal SOC given, the more the quality decreases. The addition of 1% herbal SOC produced pakchong grass silage with the best physical, fungi, and pH qualities.
Respons pertumbuhan tanaman secang (Caesalpinia sappan L.) terhadap dosis pupuk kandang sapi Muhammad Rizki Fauzan; Santi Rosniawaty; Yudhitia Maxiselly; Mira Ariyanti
Composite : Jurnal Ilmu Pertanian Vol 6 No 2 (2024): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v6i2.715

Abstract

Sappan wood (Caesalpinia sappan L.) is a plant that contains the compound brazilin, which is found in the pith of its stem. The pith of the sappan wood stem can be used as a raw material for traditional medicine or as a dye with red pigment. Currently, there are no procedures or guidelines for cultivating techniques for sappan wood plants. Each annual plant requires a certain amount of organic material at the beginning of planting to support its growth. The organic material commonly used is manure, one of which is cow manure. This research aims to determine the effect of cow manure dosage on the growth of sappan plants. The experiment was conducted from March 2023 to December 2023 at Ciparanje Research Center, Faculty of Agriculture, Universitas Padjadjaran. The method used is experimental by design Randomized Block Design consisting of three treatments namely, it was repeated six times: 1 kg cow manure/plant, 2 kg cow manure/plant, and 3 kg cow manure/plant. The experimental results showed that treatment with 2 kg cow manure/plant had the best effect on plant height at 5,6,7,8, and 9 months after treatment (MAT) and the number of leaves at 5 and 9 MAT. There has been no response in plant diameter to the dose of cow manure fertilizer
Evaluasi pemeliharaan lanskap terhadap kapasitas tenaga kerja di trans studio mall bandung Dewi Sartika Nusye; Huda Nurjanti; Ika Kusmawati
Composite : Jurnal Ilmu Pertanian Vol 6 No 2 (2024): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v6i2.773

Abstract

Landscape maintenance work is part of landscape work that focuses on daily activities to maintain the quality of beauty, environment, health, and plant growth in a landscape. Landscape maintenance at Trans Studio Mall Bandung is included in operational work that aims to increase the selling value of the mall landscape area, if the work is carried out in accordance with the capacity and work program that has been determined. Trans Studio Mall Bandung is an international standard shopping center that has green open space in its area. The green open space is managed by the Landscape Maintenance Unit (UPL) of Trans Studio Mall. To evaluate the landscape maintenance at Trans Studio Mall, a study will be conducted on the capacity of each type of maintenance work throughout the landscape area. The evaluation of maintenance work that will be discussed includes daily routine work carried out by the gardener. The studies start from preparation, data collection, analysis, and synthesis. Data was collected through observation, interviews, and literature studies, then analyzed qualitatively and quantitatively. The results obtained show that the number of workers still does not meet the minimum capacity for landscape maintenance at Trans Studio Mall.
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.

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