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JURNAL ILMU PERTANIAN

AGRIUM
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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 336 Documents

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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

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

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

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

Cover Dalam Cover Dalam
AGRIUM: Jurnal Ilmu Pertanian Vol 20, No 1 (2016)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

ANALYSIS OF BEHAVIOR CHANGE PROGRAM PARTICIPANTS KRPL ON INCOME FAMILIES Gustina Siregar; Ainul Mardiyah; Muhammad Anuzul
AGRIUM: Jurnal Ilmu Pertanian Vol 20, No 1 (2016)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

The purpose of this study was to determine the effect of changes in the behavior of women farmers MKRPL organic vegetable program participants to earnings of program participants Region Sustainable Food House Model (MKRPL) in the Environment IV. Medan District Urban Village Waterfall Marelan and to investigate the contribution of revenue models Region Sustainable Food House (MKRPL) on household income of women farmers MKRPL program participants in the study area. The method used in sampling is a sampling method that is the total sampling technique used when all members of the population as a sample. Analysis of the data used is qualitative. The results showed that the knowledge, attitudes and skills significantly affect revenues and program participants MKRPL MKRPL programs accounted for 8.52%.

ANALYSIS OF MARKETING CHANNELS RAMBUTAN CROP SEEDS (Case Study: Kelurahan Kebun Lada, Kec. Binjai Utara, Kotamadya Binjai) Surna Herman; Khairunnisa Rangkuti; Muhammad Novriyansah Harahap
AGRIUM: Jurnal Ilmu Pertanian Vol 20, No 1 (2016)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

The purpose of this study were (1) To determine the pattern of channels and marketing costs of plant seeds rambutan in the area of research, (2) To determine the marketing functions performed by each institution in the area of research, and (3) To determine the efficiency of marketing rambutan plant seeds in the study area. Sampling method using census method that is the entire population of the research sample. The analytical method used is descriptive analysis based on surveys and observations made in the study area. From the research that has been done, there are two marketing channels seedlings of fruit crops in the area of research. Profit margin marketing channel pattern 1 is Rp. 4,680 / polybag and profit margin marketing channel pattern 2 is Rp. 6,393,5 / polybag. Marketing functions are performed on the first line is the manufacturer to the sales function. While retailers carry out the functions of purchase, sale, transportation, storage, financing and market information collection. And on the second line pattern manufacturers perform the functions of sales, storage, financing and underwriting risk. Both have efficient marketing channel that is where one marketing channel has a value of 39.1% and the efficiency of marketing channels 2 having an efficiency value of 36.1%

BAKSO OF SEEDS LAMTORO (LEUCAENA LEUCOCEPHALA) WITH ADDING EGG WHITE AND OLD BOILING (The addition of egg whites and long boiling on the quality of the seed meatballs lamtoro) Budi Suarti; Umar Ramadhan Batu Bara; Misril Fuadi
AGRIUM: Jurnal Ilmu Pertanian Vol 20, No 1 (2016)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

This study aims to know how do make the addition of egg whites and long boiling on the quality of the seed meatballs lamtoro. This study using completely randomized design ( RAL) with two factors. The first factors is addition of egg whites (P), which consists of 4 levels, namely: (P1=10% , P2 = 15%, P3 = 20%, and P4 = 25%). The second Factors is long boiling (L) which consists of 4 levels, namely : (L1 = 10 minute, L2 = 15 minute, L3 = 20 minute, and L4 = 25 minute). Parameters analyzed were protein content, carbohydrate content, tannins content, and organoleptic values of texture, aroma ,and taste.The research result to addition of egg whites gives highly significant effect to protein content, ,organoleptic texture, aroma, and taste, while no significant effect on carbohydrate content, andtannins content. while the long boiling gives highly significant effect on organoleptic texture content, aroma content, and taste content while no significant effect on protein content,carbohydrate content, and tannins content.The interaction between addition of egg whites and long boiling gives no significant effect on protein content, carbohydrate content, tannins content, and organoleptic values of texture, aroma ,and taste. The best comparison treatment in increasing the number of addition of egg whites is 25% and long boiling that is 10 minute.this is because the process of making meatballs from the seeds of this lamtoro give texture, aroma and taste good.Keywords: egg whites, lamtoro seeds, water, tapioka flour, wheat flour, meatballs

Petunjuk Untuk Para Penulis Petunjuk Untuk Para Penulis
AGRIUM: Jurnal Ilmu Pertanian Vol 20, No 1 (2016)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

GRANTING MYCORRHIZAL AND SLUDGE TO INCREASE PRODUCTION PLANT OF PEANUT (Arachis hypogaea L) Farida Hariani; Erlita ,
AGRIUM: Jurnal Ilmu Pertanian Vol 20, No 1 (2016)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Giving mycorrhiza can improve nutrient uptake P plant, while Sludge can fertilize the soil. The use of organic fertilizer such as sludge has many benefits when applied in fertilizing agricultural crop land. The emphasis on the use of organic fertilizers continuously and sustainably will provide advantages and benefits in the long-term use. This study aimed to evaluate the response of groundnut crop production due to the provision of mycorrhizal and sludge as well as their interactions.The research was conducted at the experimental station road.Bunga Ncole XXII. Victory Urban Village Farmers. Tuntungan district of Medan, North Sumatra Province in April to August 2015. The material used is peanut seeds varieties bison, mycorrhizal, sludge.The design used was a randomized block design factorial with two treatment factors. The first factor sludge (S), which consists of 4 levels, namely: S0 = 0 g / plant (without giving sludge); S1 = 90 g / plant; S2 = 180 g / plant and S3 = 270 g / plant. Factors to two mycorrhizal administration consists of three levels ie: M0 = 0 g / plant (without giving mycorrhizae); M1 = 10g / plants; M2 = 20 g / plant. The parameters measured were Number of pods per plant (pod), weight of 100 grains dry beans (g) and uptake of plant nutrients P (%). The results obtained for the provision of mycorrhizae show a marked influence on the weight of 100 grains dry beans with the highest production are on M2 (70.50 g) while the parameter Number of pods per plant and plant nutrient uptake P showed no significant effect. Giving sludge showed significantly different influence on the parameters of the dry weight of 100 grains dry beans where production is highest in the S2 (68.22 g). while for the parameter Number of pods per plant and plant nutrient uptake P showed no significant effect. Interactions between giving mycorrhizal and sludge shows the real effect on nutrient absorption parameter P S1M2 plants where the combination treatment (0.32%) showed the highest plant nutrient uptake P, while the parameter Number of pods per plant and weight of 100 grains 100 dry seeds showed different influences not real .Keywords: Mycorrhizae, Sludge, Peanut, growth.

Petunjuk Untk Para Penulis Petunjuk Untuk Para Penulis
AGRIUM: Jurnal Ilmu Pertanian Vol 16, No 2 (2010)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

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