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INDONESIA
JURNAL ILMU PERTANIAN
Published by Universitas Muhammadiyah Sumatera Utara
ISSN : 08521077     EISSN : 24427306     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Ilmu Pertanian "AGRIUM" adalah publikasi ilmiah yang diterbitkan dua kali dalam setahun untuk mengkomunikasikan hasil-hasil penelitian ataupun review yang dirancang sebagai sarana komunikasi untuk para ilmuwan/peneliti yang terkait dengan bidang pertanian.
Arjuna Subject : -
Articles 14 Documents
 1   2 
Search results for , issue "Vol 19, No 3 (2015)" : 14 Documents clear
EFFECT OF CORPORATE SOCIAL RESPONSIBILITY OF WELFARE SOCIETY Muhammad Thamrin; Desi Novita; Rosa Aini
AGRIUM: Jurnal Ilmu Pertanian Vol 19, No 3 (2015)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.455 KB) | DOI: 10.30596/agrium.v19i3.380

Abstract

The aim of this study was to (1) describe the empowerment of local communities PTPN IV Kebun Balap through PKBL,(2) knowing how public perception and management company of the Program PKBL in PTPN IV Kebun Balap, (3) knowing how the impact before and after administration of PKBL funds for public welfare seen from the difference in capital, sales turnover, labor and benefits at the time before and after crediting. The sample used in this study is composed of the management company and the community built Partnership namely to see and compare the state at the time before and after the PKBL. Data were analyzed using analysis of different test average of two groups of pairs. Paired samples ( paired sample ) is a sample / group with the same subject but have two different treatments or measurements. Results of the study were obtained difference in the average amount of capital , turnover , employment and profits at the time before and after the PKBL.Keywords : CSR, PKBL, Community Welfare
THE EFFECT OF MORINGA LEAVES FLOUR AND ROASTING TIME ON THE QUALITY OF COOKIES MOCAF (Modified Cassava Flour) Budi Suarti; Evan Ardyanto AS; Masyhura MD ,
AGRIUM: Jurnal Ilmu Pertanian Vol 19, No 3 (2015)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (477.302 KB) | DOI: 10.30596/agrium.v19i3.385

Abstract

This study aims to determine the effect of addition moringa leaf powder and long roasting on the quality of biscuit from mocaf. The research uses Complete Randomized Design (CRD) factorial with (2) two replication. Factor I is addition of moringa leaf powder with password (T) which consists of 4 standard, namely : T0 = 0%, T1 = 3%, T2 = 6%, and T3 =9%. Factor II is long roasting with password (L) which consists of 4 standard, namely : L1 = 5 minute, L2 = 10 minute, L3 = 15 minute, and L4 = 20 minute. Parameter analyzed were : protein, carbohydrate, organoleptic : colour, aroma, and taste. Statistical analysis result on each parameter gives the following conclusion : the higest protein 7,096% in treatment T3 and the lowest protein 5,827% in treatment T0. The higest protein 7,233% in treatment L4 and the lowest protein 5,982% in treatment L1. The higest carbohydrate 69,408% in teratment T3 and the lowest carbohydrate 68,620% in treatment T0. The higest carbohydrate 69,225% in teratment L4 dan the lowest carbohydrate 68,782% in treatment L1. The higest colour 3,575 in treatment T0 and the lowest colour 3,062 in treatment T3. The higest colour 3,512 in teratment L4 and lowest colour 3,062 in treatment L1. The higest aroma 3,286 in treatment T0 and lowest aroma 2,362 in treatment T3. The higest aroma 2,998 in treatment L4 and the lowest aroma 2,640 in treatment L1. The higest taste 4,980 in treatment T0 and the lowest taste 2,552 in treatment T3. The higest taste 3,205 in treatment L4 and the lowest taste 2, 846 in treatment L1.Keyword : Cassava, moringa leaves, mocaf.
EVAPORATIVE COOLING TECHNOLOGY TO PROLONG SHELF LIFE STORAGE OF FRESH FRUITS AND VEGETABLE Mhd. Iqbal Nusa
AGRIUM: Jurnal Ilmu Pertanian Vol 19, No 3 (2015)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (342.517 KB) | DOI: 10.30596/agrium.v19i3.390

Abstract

Evaporative cooling technology could have used to phostharvest handling  fresh fruits and vegetables. This piper explain about; the principle cooling, classification and type of evaporative cooler have used for prolongs shelf life of fresh fruits and vegetables, a design process  of evaporative cooler. Main function of evaporative cooler operation was attained to drop temperature and increased relative humidity of storage room cooling. This condition could minimized destroyed rate of  material and prolong shelf life as while as  down activity enzymatic and respiration. The increasing relative humidity could retarded water losses and gas ethylene activity and production. Handling and low temperature storage was physical method available to controle losses of pascapanen products. An applications of low cost storage system was principle of evaporative cooling in storage of fruits and vegetable. Evaporative cooling as physical fenomenon where moisture evaporate at wet material surface to ambient atmosfer interface it other, so moist material temperature was drop namely cooling process. Dry bulb temperature and wet bulb temperature difference of air in let and out let system was result of evaporative cooling did.  Evaporative cooler designed was system of componens namely shielve and room cooling (cabinet), cooling  fan, and cooling pad.Key word: evaporative cooling, cooling pad, prolong shelf life storage fruits and vegetables
UTILIZATION OF CABBAGE WASTE (Brassica oleracea) AS A PRESERVATIVE OF PARROT FISH (Oreochromis sp) M. Said Siregar; Misril Fuadi; Ainun ,
AGRIUM: Jurnal Ilmu Pertanian Vol 19, No 3 (2015)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (552.651 KB) | DOI: 10.30596/agrium.v19i3.381

Abstract

The  research on the utilization of cabbage (Brassica oleracea) waste as a preservative tilapia (Oreochromis sp) with RAL factorial method with 2 replications.The first factor is NaCl concentration (K) which consists of 4 levels, namely: K1 = 1%, K2 = 2%, 3% = K3, K4 = 4%. Factor II is storage time (L) which consists of 4 levels, namely: L1 = 2 days, L2 = 4 days, L3 = 6 days, L4 = 8 days. The parameters observed from the data analysis showed that NaCl concentration and storage time significantly affected the protein content, moisture content, organoleptic aroma, texture organoleptic tests, organoleptic color.Keywords: utilization, cabbage waste, preservative, parrot fish

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