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INDONESIA
Jurnal Online Mahasiswa (JOM) Bidang Pertanian
Published by Universitas Riau
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Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
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Articles 1,854 Documents
 127   128   129   130   131 
PENGARUH PEMBERIAN SOLID KELAPA SAWIT DAN NPK TERHADAP PERTUMBUHAN DAN PRODUKSI TANAMAN KACANG TANAH (Arachis hypogaea L.) Damanik, Dedi Setiawan; Murniati, Murniati; Isnain, Isnain
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

This study aims to obtain the respon of solid and NPK fertilizer and to get the best dossage of solid and NPK for peanut produduction. The experiment was conducted at the Faculty of Agriculture, Universitas Riau, from November 2016 to February 2017 using factorial of Completely Random Design the first factor was residu palm oil solid (13, 26 and 39 ton/ha) and second factor was NPK fertilizer (100, 200 and 300 kg/ha). The parameters observed were the time of flowering, number of effective nodules, the weight of effective nodules, number of primary branches, number of pods, the percentage of the voluminous pods, the weight of 100 seeds and production/m2. Data obtained were analyzed using variance analysing and followed by Duncan's multiple-range test of 5%. The results showed that interaction of solid and NPK showed significant response on all parameters except time of flowering and number of primary branches. The single factor of solid showed a significant response on all parameters except the percentage of pods, while the single factor of NPK showed a significant response on all parameters except the time of flowering, the percentage of pods and weight of 100 seeds. palm oil solid 26 ton/ha and NPK 200 kg/ha the best response on the number of pods, percentage of pods, weight of 100 seeds and weight of production/m2. Keywords: peanut, palm oil solid, NPK fertilizer 
Pengaruh Arang Sekam Padi dan Pupuk NPK Terhadap Pertumbuhan Bibit Kakao(Theobroma cacao L.) Mhd. Rizki Hidayu; Wardati Wardati; Fetmi Silvina
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

This study aims to determine the effect of interaction of several doses of rice husk charcoal and NPK fertilizer to the growth of cocoa seedlings and to get the best dose of fertilizer from rice husk charcoal for the growth of cocoa seedlings (Theobroma cacao L.) This research has been carried out in the Technical Implementation Unit of the Garden Trial Faculty of Agriculture University of Riau, Bina Widya Road, Simpang Baru Village Tampan District, Pekanbaru City. This study lasted for four months starting from May until August 2016. This research is a 3x3 factorial experiment prepared according to a complete randomized design (RAL). The treatment in this research is: first factor is rice husk charcoal consisting of 3 levels: A0 = Without giving of rice husk charcoal, A1 = 1 kg of rice husk charcoal per polybag and A2 = 2 kg of rice husk charcoal per polybag. The second factor is NPK fertilizer consisting of 3 levels: P0 = No NPK fertilizer, P1 = 15 g NPK fertilizer per polybag and P2 = 30 g NPK fertilizer per polybag. This study consisted of 9 treatment combinations, and repeated 3 times so that there were 27 experimental units. Each experimental unit consists of 3 plants, so the total plant is 81 plants. The data obtained were analyzed statistically by using vocabulary. The variance was then tested further by Duncan's multiple-range test of 5%. The parameters observed were cocoa seed height, stem diameter, leaf number, leaf area, root volume, root canopy ratio and dry weight of plant. The results showed that the interaction of several doses of rice husk charcoal and NPK fertilizer gave no significant effect on stem diameter, leaf number, leaf area, root volume, dry weight and root ratio of cocoa seedlings. The interaction treatment of rice huskcharcoal 2 kg per polybag and NPK dosage 30 g per polybag tends to give effect to the parameters of plant height and stem diameter while the parameter of leaf number does not occur tendency increase.Keywords: Cocoa seeds, rice husk charcoal, NPK fertilizer
PENGARUH KOMBINASI CMC DAN GUM ARAB TERHADAP MUTU SENSORI VELVA UBI JALAR UNGU Lestari, Sri Dewi; Ayu, Dewi Fortuna; Rahmayuni, Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The purpose of this study was to determine the effect of combination of CMC and arabic gum on the sensory quality of purple sweet potato velva. This research used a Completely Randomized Design experiment with five treatments and   three replications. The parameters were S1 (CMC andarabic gum = 1 : 0),                 S2 (CMC andarabic gum = 2 : 1), S3 (CMC andarabic gum = 1 : 1),                  S4 (CMC andarabic gum = 1 : 2), and S5 (CMC andarabic gum = 0 : 2).  The data obtained were analyzed statistically using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) test at 5% levels.  The research observed were sensory value on descriptive and hedonic test.  The result of analysis of variance showed that the combination of CMC and arabic gum has significantly value on descriptive and hedonic test such as texture, but did not significantly affectedsensory value descriptive and hedonic colour, flavour,and taste. The best treatment of purple sweet potato velva from this research wasS4 which had descriptive test assessment showed that the velva had purple color (4.26), purple sweet potato flavour (4.23), sweet taste (4.09), and soft texture (4.71).  Overall assessment of hedonic test on purple sweet potato velva was preferred by the panellists. Keywords: Arabic gum, CMC, purple sweet potato, and velva. 
PERTUMBUHAN DAN PRODUKSI BAWANG MERAH (Allium ascalonicum L.) DENGAN PEMBERIAN TRICHOKOMPOS JERAMI PADI DAN KALIUM DI LAHAN GAMBUT Azman Azman; Hapsoh Hapsoh; Fifi Puspita
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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Abstract

The cultivation of red onion in peatlands have several problems that have low pH, highcation exchange capacity, low base saturation and low content of macro and micro nutrients. Efforts to solve the problem on peat soil should be giving rice straw Trichokompos and Potassium fertilizer as it can improve the physical, biological and chemical on peat soil. The purpose of this study was to determine the effect of interaction between rice straw Trichocompost and Potassium, the influence of rice straw Trichocompost factors and the influence of Potassium factors, as well as getting the best combination on the growth and red onion production on peatlands. This research was conducted experimentally, using a randomized block design (RBD) factorial consisting of two factors and three replications, namely: rice straw Trichokompos factor (0, 250, 500, 750 g / plot) and Potassium factor (0, 2.5, 5, 7.5 g KCL / plot). Observational data obtained were analyzed using variance analysis and conducted a further test using Duncan's New Multiple Range Test (DNMRT) at 5% level. The results of the study showed that giving rice straw Trichocompost and potassium fertilizers, indirectly affects growth and onion production. Provision of rice straw Trichocompost 250 g / plot (10 ton / ha) and potassium fertilizers KCl 5 g / plot (200 kg / ha) has the best ability to increase growth and onion production. Keywords: Onion, peat, rice straw Trichocompost, Potassium
UJI FORMULASI PUPUK HAYATI DAN PUPUK NPK PADA PERTUMBUHAN BIBIT KELAPA SAWIT (Elaies guineensis Jacq.) DI PEMBIBITAN UTAMA Sudarno Sudarno; Adiwirman Adiwirman; Fifi Puspita
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
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Abstract

Palm oil plantations are plantation crops for Indonesia and plays an important role as a mainstay commodity for export or commodities that can increase farmers' income. To produce a good seedlings and the required quality of intensive management during the nursery stage one was fertilization. Fertilization is made to enhance the growth of oil palm seedlings, one of them with biological fertilizer combined with inorganic fertilizer. This study aims to determine the effect of the interaction of multiple doses of biological fertilizers and NPK fertilizers by administering several different doses on the growth of oil palm seedlings and to get the best interactions in the main nursery. This study was conducted at experimental field of Faculty of Agriculture, University of Riau with Inceptisol soil types. The research was conducted from January 2016 to April 2016. This study was conducted experiments using a completely randomized design (CRD) factorial consisting of two factors: Factor I: bacillusyang biological fertilizer consists of four levels IE K0: Without giving a biological fertilizer bacillus, K1: fertilizer biological active ingredient bacillus sp 10 ml / plant, K2: fertilizer biological active ingredient bacillus sp 20 ml / plant and K3: fertilizer biological active ingredient bacillus sp 30 ml / plant. Factor II: NPK fertilizer, which consists of four levels IE P0: Without giving NPK, P1: Delivery of NPK 5g / plants, P2: Delivery of NPK 10 g / plant and P3: Delivery of NPK 15 g / plant. The parameter those observed were the seedlings height (cm), stump diameter (cm), number of leaves (leaf), plant fresh weight (g), seedling dry weight (g), the volume of the roots of plants (ml) and the shoot to root ratio .The results showed that doses of biofertilizers 30 ml / plant and without NPK fertilizer showed the highest results, namely, plant height, diameter of the stump, leaf number, fresh weight of plants, plant dry weight, root volume and the ratio of canopy roots and several doses of NPK does not give effect to all the parameters of observation. 
PEMANFAATAN EKSTRAK KULIT BUAH NAGA MERAH DAN EKSTRAK JAHE MERAH DALAM PEMBUATAN MINUMAN BUBUK INSTAN Victor David; Noviar Harun; Yelmira Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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The research was to obtain the best formulation of extract red pitaya peels and extract making red ginger in instant powder drinks. The method used in this research was a complete random design with 4 treatments and 4 replications. The treatments were P1 (90% red pitaya peel extracts : 10% red ginger extracts), P2 (80% red pitaya peel extracts : 20% red ginger extracts), P3 (70% red pitaya peel extracts : 30% red ginger extracts), P4 (60% red pitaya peel extracts : 40% red ginger extracts). The results show that the usage red pitaya peel extracts and red ginger extracts significantly influenced the moisture content, ash content, total sugar content, antioxidant content, descriptive value of taste, aroma, texture and color of instant powder. The best treatment was P4 (60% red pitaya peel extracts : 40%  red ginger extracts) with moisture content of 2.53%, ash content 0.77%, total sugar content 64.77%, antioxidant activity 104.58 ppm, descriptive sensory of taste 4.80, aroma 4.40, texture 3.97, color 2.83 and over all acceptance test 4.11.Keyword : instant powder, quality, red pitaya peel, red ginger.
Pemanfaatan Tomat dan Nanas dalam Pembuatan Velva Utilization of Tomato and Pineapple in the Manufacturing of Velva Satriono, Satriono; Johan, Vonny Setiaries; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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The purpose of the research was to obtain the amount of tomatoes puree and pineapple puree in making velva. This research used a Completely Randomized Design (CRD) experiment with four treatments and four replications followed by Duncan’s New Multiple Range Test (DNMRT) at level of 5%. The treatments in this research were TN1 (tomato puree 70%, pineapple puree 30%), TN2 (tomato puree 50%, pineapple puree 50%), TN3 (tomato puree 30%, pineapple puree 70%) and TN4 (tomato puree 10%, pineapple puree 90%). The result of analysis of variance showed that different percentase of tomato puree and pineapple puree in significantly affected the degrees of overrun, melting time, total dissolved solid, vitamin C and assessment sensory (descriptive and hedonic) of velva the best treatment this reseach was TN3 with overrun 22.65%, melting time 16.69 minutes, total dissolved solid 29.65°Brix, vitamin C 10.73 ml/100 g.The result of descriptive test assessment showed that the velva had orange color (3.30), tomato and penealple falvour (3.33), tomato and penealple taste (2.47), and soft texture (3.67). Overrall assessment of hedonic test on puple sweet potato velva was preferred by the panellist. Keywords: velva, tomato, pineapple
PERBANDINGAN pH DAN KADAR GULA PEREDUKSI DARI SUSU FERMENTASI PROBIOTIK MENGGUNAKAN STARTERLactobacillus casei subsp. casei R-68 DANLactobacillus casei strain ShirotaSELAMA PROSES PENYIMPANAN DINGIN Raidinawan, Aulia Reza; Pato, Usman; Yusmarini, Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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The purpose of this study was to compare the pH and reducing sugar contentby probiotic fermentation of milk use starter Lactobacillus casei subsp. casei R-68 andLactobacillus casei strain Shirota during cold storage process. This research was done by experiment with to comparing the pH and reducing sugar content by probitic fermentation of milk use starterLactobacillus casei subsp. casei R-68 andLactobacillus casei strain Shirota during cold storage process. In this case, including M0 (cold storage week 0), M1 (cold storageweek 1), M2 (cold storage week 2), M3 (cold storage week 3), M4 (cold storageweek 4), M5(cold storage week 5), and M6(cold storage week 6). The result showed that Lactobacillus casei subsp. casei R-68 stored logical storage averaged for 0-6 weeks foracidity (pH) is4.70-3.47 and reducing sugar content is 34.36-25.50%. While for Lactobacillus casei strain Shirota obtained average cold storage for 0-6 weeks for acidity (pH) 5.32-4.17 and reducing sugar content is 34.51-25.32%. Keywords : Cold storage, Lactobacillus casei subsp. casei R- 68, Lactobacilluscasei strain Shirota, probiotic fermented milk.
Pembuatan Minuman Fermentasi Sari Tomat dengan Menggunakan Lactobacillus casei subsp. casei R-68 Novri Oksianus Harahap; Vonny Setiaries Johan; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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Tomato is a fruit that had a short shelf life.Therefore tomato needs to be processed into products that have economic value, such as fermented drink. The purpose of this research was to obtain the best addition of sucrosein makingfermented drink of tomato juice by using Lactobacillus casei subsp. caseiR68. This research used a Completely Randomized Design with four treatments and four replications. The treatments used were P1 (without addition of sucrose), P2 (addition of sucrose 9%), P3 (addition of sucrose 12%), and P4 (addition of sucrose 15%). The result showed that addition of sucrose significantly affected total lactid acid bacteria (LAB), total lactid acid, and ash content but did not significantly affected pH. The chosen treatment from this research was the treatment P3 (addition of sucrose 12%) which P3 had pH 4.05, total LAB 10.32 log cfu/ml, total lactid acid 0.70%, sucrose content 10.39% and ash content 0.78%.Keywords:Fermentation drink, tomato juice, sucrose, lactid acid bacteria, Lactobacillus casei subsp.casei R-68
RASIO BUAH JAMBU BIJI MERAH (Psidium guajava L.) DAN BUAH APEL HIJAU MANALAGI (Mallus sylvestris Mill.) TERHADAP MUTU PERMEN JELLY Sahputra, Muhammad Bijaksono; Hamzah, Faizah; Johan, Vonny Setiaries
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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The purpose of this research was to obtain the best ratio of red guava and green apple manalagi in making of jelly candy. This research used Complete Randomized Design (CRD) with five treatments and three replications followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research were P1 (ratio of red guava and green apple manalagi 90 : 10), P2 (ratio of red guava and green apple manalagi 80 : 20), P3 (ratio of red guava and green apple manalagi 70 : 30), P4 (ratio of red guava and green apple manalagi 60 : 40) and P5 (ratio of red guava and green apple manalagi 50 : 50). The result of analysis of variance showed that ratio of red guava and green apple manalagi has significantly affected the moisture contents, ash contents, vitamin C, reduction sugar contents, descriptive of sensory test on colour, flavour, texture,  hedonic of sensory on texture and overall test, but did not significantly affected hedonic sensory of the colour, flavour and taste of jelly candy. The best formulation of jelly candy was P1 (ratio of red guava and green apple manalagi 90 : 10), with moisture content 9.48%, ash content 0.51%, vitamin C 66.29%, sugar reduction content 19.60%. Hedonic score of P1 were 2.40% (colour), 2.97% (taste), 2.20% (flavour), 2.63% (texture) and 3.06% (rather like on overall test). Keywords: jelly candy, red guava, green apple manalagi

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