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Kota palu,
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INDONESIA
AGROTEKBIS
Published by Universitas Tadulako
ISSN : 23883011     EISSN : -     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Arjuna Subject : -
Articles 28 Documents
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Search results for , issue "Vol 1, No 2 (2013)" : 28 Documents clear
nn Damry, Damry
AGROTEKBIS Vol 1, No 2 (2013)
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Komunitas Semut (Hymenoptera : Formicidae) Pada Tanaman Padi, Jagung Dan Bawang Merah A, Abtar
AGROTEKBIS Vol 1, No 2 (2013)
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The research aimed to know the community of ant (Hymenoptera : formicidae) on three different plants, namely paddy, corn and red onion. The research which took place in Sidera village Biromaru region of Sigi regency. A description method by using a purposive sampling technique was used to collect samples. The samples were obtained from fifteen baited-traps which were located in three station. There were five baited-traps in each station. The population of this research was all kind of  formicidae (ant) in site experiment while all of those trapped ants were assumed as samples. Results of this research showed that there were in Sidera village Biromaru region of Sigi regency five Spesies of Formicidae found in observed plants. There were Solenopsis geminata, Anoplolepis gracilipes, Tetramorium sp, Pratrechium sp and Dolichoderus thoracicus
Efektivitas Penggunaan Asam Asetat Pada Pemeraman Biji Kakao Segar Sebagai Analog Fermentasi Pasau, Caturina
AGROTEKBIS Vol 1, No 2 (2013)
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This research is aimed to evaluate the effect of soaking the fresh cocoa beans without pulp (depulping has done before) in an acid solution and temperature controlled, analog fermentation. Fermentation of fresh cocoa beans without pulp in an Acetic acid solution will take place as a replacement for the two-stage fermentation with supporting temperature can accelerate the acidic compounds infiltrates into cocoa beans cotyledon for induced formation of taste and aroma precursor compounds. Research was conducted in the laboratory Nutrisi Dan Makanan Ternak, Faculty of Agriculture, Tadulako University. The acid solution to be used is Acetic acid pH 4.5 with incubation temperature 45oC (peak temperature in spontaneous fermentation) and dried cocoa beans accompanied by alkalization process and roasting. Roasted cocoa beans are tested by Sensory evaluation and were designed using a randomized block design within five processing of cocoa beans as treatments and sixteen untrained panellists as a group. The results showed temperature during analog fermentation, 44.32±0.72oC, is relatively as same as the peak temperature of spontaneous fermentation (45oC) and the final temperature of analog fermentation are higher than spontaneous fermentation, both of fermentation method ended by optimum fermentation temperature. At the end of fermentation pH values of analog fermentation, pH 5.4, is ​​higher than spontaneous fermentation, pH 4.41, that showed cocoa bean from spontaneous fermentation is more acidic than cocoa bean from analog fermentation. Changes in reducing sugar content during analog fermentation  decreases more slowly than spontaneous fermentation and reducing sugar amount at the end of analog fermentation (13.88 mg/g) is larger than spontaneous fermented (8,86 mg/g) in fermented cocoa beans. Degradation protein content, based on its amount changing, during analog fermentation from 5.02% down to 4.86% is more than in spontaneous fermentation from 4.78% down to 4.70%, course of degrading protein content indicated a lot of free amino acids and peptides in fermented cocoa beans. However based on its amount, reducing sugar, free amino acids and peptides in fermented cocoa beans from analog fermentation is more adequate for further process of developing cocoa flavor. The best cocoa aroma was resulting from alkalized-roasted cocoa nibs of analog fermentation.
Efektifitas Insektisida Nabati Laseki Dan Perangkap Likat Dalam Pengendalian Hama Pengorok Daun, Liriomyza Chinensis (Diptera: Agromyzidae) Pada Tanaman Bawang Merah Lokal Palu Roziyanto, Chandra; A, Shahabuddin; Nasir, Burhanuddin
AGROTEKBIS Vol 1, No 2 (2013)
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Onion (Allium ascalonicum L.) is one of the commodities that potential especially in the city of Palu. However, in cultivation, red onions have a lot of problems especially L.chinensis pests. The purpose of this study was to determine the effectiveness of using yellow sticky traps and pesticides in controlling plant LASEKI L.chinensis the crop shallot Local Palu. This study uses a randomized block design tersiri of 2 factors and repeated 4 times. The first factor is the concentration of insecticide LASEKI plant consisting of 3 levels ie: L0 = no LASEKI vegetable insecticides, L1 = 5%, L2 = 10%. The second factor is the use of traps consisting of 2 levels ie P1 = use yellow sticky traps, P2 = The use of transparent sticky traps. Based on those two factors, the obtained 6 treatment combinations with 4 times as many replications. Each treatment there were 10 clumps, so there are 240 family units experiment. The results showed that there was no interaction between treatment sticky traps (P) with botanical pesticides LASEKI the number and amount of imago L.chinensis were caught on sticky traps. Treatment with vegetable insecticide concentration LASEKI 5% (L1) and 10% (L2) is effective in suppressing the number korokan L. chinensis and also effectively increases the production of onion crop. The use of yellow sticky traps (P1) effectively reduces the number of L. chinensis who snore leeks.
Status Logam Berat Merkuri (Hg) Dalam Tanah Pada Kawasan Pengolahan Tambang Emas Di Kelurahan Poboya, Kota Palu S, Mirdat; B, Isrun
AGROTEKBIS Vol 1, No 2 (2013)
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Along with the discovery of several gold prospects area in ​​Central Sulawesi, gold mining had increased both by companies, cooperatives and illegal mining. The activity of this mining produce waste that consist of hazardous toxic substances in which there was a heavy metal such as mercury (Hg). This metal is one of the trace elements that has liquid at room temperature, high specific gravity and power electric conductivity, and a toxic chemical element became a global concern because has significant hazardous effect on human health, wildlife and ecosystems. This study was  aims to know the content of mercury in soil around the Poboya’s gold mining. The method used in this study was a survey which describes the actually condition of this area and assess the causes of certain symptoms. In this study measurements, field observations, and laboratory analysis had been done. There step that be noticed in this survey were pre-survey, main survey (sampling) and laboratory analysis. Compose soil sample for laboratory analysis had been collected from several sample point that had been plotting by tactics. The results of this study showed that the content of mercury in all representative soil sample and tailings had highest than threshold. Normally, concentrations of mercury in the soil range from 0.03 ppm (normal) to 0.3 to 0.5 ppm (critics); while concentrations of mercury in soil agricultural areas ranged from 0.057 ppm to 8.19 ppm and in tailings ranged from 84.15 ppm - 575, 16 ppm.
Uji Ketahanan Beberapa Varietas Jagung (Zea mays L.) Terhadap Intensitas Serangan Penyakit Bulai (Peronosclerospora maydis) J, Pajrin; Panggeso, Johanis; I, Rosmini
AGROTEKBIS Vol 1, No 2 (2013)
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The research was conducted in the Soulowe of village, District Biromaru, Sigi. Experimental design used was Randomized Block Design (RBD) with 3 (three) treatments and 5 (five) replications, in order to obtain 15 units of the experiment.  Each treatment is based on the differences in varieties. These varieties are varieties Bonanza, Paramita and Kumala. The variables measured were the intensity of the attacks and the rate of infection diseases. The first observation made at the time the plant was 14 days after planting, subsequent observations made at intervals of once a week as much as 7 times. The results of this study showed that the difference in response of resistance varieties Bonanza, Paramita and Kumala against downy mildew caused by the fungus Peronosclerospora maydis. The highest attack intensity was found in varieties Bonanza followed by Kumala varieties, while the lowest was found in varieties Paramita. The highest disease infection rate was varietas Bonanza, then followed by Kumala varietas, and then Paramita varieties that have the lowest disease infection rate.
Uji Antagonisme Trichoderma sp. Terhadap Jamur Patogen Alternaria porri Penyebab Penyakit Bercak Ungu Pada Bawang Merah Secara In-Vitro Muksin, Rusdam; I, Rosmini; Panggeso, Johanis
AGROTEKBIS Vol 1, No 2 (2013)
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The objective of this study is to know the ability the fungus Trichoderma sp. as antagonistic to fungal pathogens Alternaria porri (EII. Cif.) on shallot. This study was conducted in the Laboratory of plant pests and Disease Department (HPT), Agriculture faculty  of Tadulako University, Palu in Plant Central Sulawesi. This study used the isolation and identification of fungal pathogen A.Porri on onion and antagonism test of Trichoderma sp test against mold growth A.porri, with 2 treatments and 5 replications so that there were 10 experimental units. Local isolates of Trichoderma sp. Used in this experimen were derived from two institusion the Laboratory of plant pests and Diseases Faculty of Agriculture University of Tadulako and BPTP Biromaru. The result of this stady indikate that bolt of lokal isolate Trichoderma sp. quite effective in suppressing the growth fungi A.porri EII. Cif. disease-causing purple spots on the onion crop in-vitro, but percentage of inhibition bolth of isolate ware not significantly different at 5% level test results.
Karakteristik Kimia Dan Sensoris Biji Kakao Hasil Fermetasi Pada Tingkat Petani Dan Skala Laboratorium Dome, Zulkifli SY.; Rahmatu, Rostiati Dg; Hutomo, Gatot Siswo
AGROTEKBIS Vol 1, No 2 (2013)
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Fermentation is a very vital stages of processing to ensure the production of a good chocolate flavor. The main purpose of this study to determine the chemical and sensory characteristics of fermented cocoa beans at the farm level and laboratory scale.  Fermentation methods do farmers with cocoa beans entering into fermnetasi box 50 kg and on the top of a banana leaf coated cocoa beans, then covered with a burlap sack with a rock ditindis. Further laboratory fermentation method by taking 5 kg of dry cocoa farmers who are not fermented cocoa plus 5 kg of wet samples, and then poured enough water until evenly distributed.  Fermentation box measuring 25x25 cm used for 5 days. During cocoa fermentation pengadukann every 48 hours the fermentation process running. Observations of temperature, pH and sampling was conducted every 6 hours fermentation, samples taken vriser stored in preparation for analysis of water content, protein content, soluble sugar content, and sensory properties. Temperature observations at the farm level rise slower than laboratory scale, where the maximum temperature reaches 45oC farmers (96 hours) and laboratory temperature of 45 ° C (33 hours). In the fermentation pH scale farmers and are relatively the same laboratory, where the pH optimum of 4.60 further 4.44 at the end of fermentation. Water content in the fermentation of farmers is higher than the laboratory-scale fermentation, where the initial fermentation reached 37.08% and 36.12% in laboratory scale, then the final moisture content of 29.29% farmers ferment and 27.85% in laboratory scale. Protein levels at the beginning of fermentation farmers are 4.78% and 5.13% laboratory scale, then the protein at the end of fermentation farmer 4.70% and 4.98% laboratory scale.  Sugar levels at the beginning of fermentation farmers as much as 15.54 mg / g and laboratory SKAL 15.34 mg / g, and at the end of the fermentation of sugar farmers be 8.86 mg/g and laboratory skla be 8.90 mg / g. Sensory test results using 16 panelists, where panelists really liked fermentation of cocoa beans in the roaster laboratory scale and alkalization.
Analisis Komparatif Pendapatan Usahatani Kelapa Sawit Kelompok Iga Dan Plasma Di Desa Gunungsari Kecamatan Pasangkayu Kabupaten Mamuju Utara Mustapa, I Wayan
AGROTEKBIS Vol 1, No 2 (2013)
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The aim of the study was (i) to analyse the income of oil palm farm of the Iga and Plasma groups, and (ii) to analyse the comparation of the income of oil palm farm of the both of groups.  The respondents were farmers of oil palm of the both of groups.  The respondents were taken by technique of unproportionally stratified random sampling.  There are 130 population of the farmer of oil palm whom consist of 60 farmers of the Iga group, and 70 of the Plasma group.  For every group was taken 15 respondents as sample.  Methods of analyses  used were the analyses of income, and the analyses   of comparation.  Analysis results showed that the average income of Iga group  of oil palm farmers was greater than plasma group, i.e. IRD 2.13 million per ha vs IRD 1.71 million per ha.  Thus, there was sifnificantly difference between the income of Iga group and Plasma group.  It was indicated by t-hit > t-tab(α=1%; df=29), i.e. 19.356 vs 2.763.  It means that Ho is rejected, and H1 is verified that there was sifnificantly difference between the income of the both groups that the income of Iga group of oil palm farmers was greater than plasma group
Pengembangan Strategi Industri Pengolahan Ikan PT. Palu Jaya Utama Kecamatan Palu Utara Kota Palu Sulawesi Tengah Tulak, Alber
AGROTEKBIS Vol 1, No 2 (2013)
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The aims of study to analyze the development strategy of the fish industry processing PT. Palu Jaya Utama, in  Palu of Central Sulawesi with identifying internal and external factor. The determination of respondents in (purposive) amounted from internal factor on the part of 2 person, they are internal manager and external corporate and the labor amounted to a person from department of Marine and Fisheries. The achievement of the purpose of the study was conducted by using qualitative descriptive analysis and SWOT analysis PT. Palu Jaya Utama is a fishery processing industries such as tuna, cakalang, deho, ruma-ruma, lajang, katombo and bandeng by non loin and loin frozen then marketed to Jakarta and Bali.  Based onthe results ofthe SWOT analysis showed that the fish processing industry PT. Palu Jaya Utamais at first kwadaran (aggressive), then the company can use the SO strategy in whicha company may maximize its strength the are magnitude of production, skilled labor, excellent products, fishing fleet, and a strategic location to enjoy the chances are availability of market, human resources, government support, technology, and fish resources to improve and expand the marketing of product sthrough government programs.

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