cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota pekanbaru,
Riau
INDONESIA
Jurnal Online Mahasiswa (JOM) Bidang Pertanian
Published by Universitas Riau
ISSN : -     EISSN : -     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Arjuna Subject : -
Articles 1,854 Documents
 182   183   184   185   186 
ANALISIS PENDAPATAN USAHATANI SAGU DI KECAMATAN TEBING TINGGI TIMUR KABUPATEN KEPULAUAN MERANTI Deva Asmarandana; Djaimi Bakce; Didi Muwardi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 9 (2022): Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tebing Tinggi Timur District is a center for the development of sago plantations in Kepulauan Meranti Regency. Sago plantations in Tebing Tinggi Timur District have been cultivated for generations with local wisdom as an effort to optimize the land which is 80% peat. The purpose of this study was to determine the application of cultivation techniques and analyze the income of sago farming. The method used is descriptive analysis and analysis of agricultural income. The respondents consisted of 30 sago farmers. The results of the analysis of sago cultivation techniques showed that the sago cultivation techniques in Tebing Tinggi Timur District were not in accordance with the recommendations, while the income of sago farming showed a total profit of IDR 5,314,349.48 per year per ha. Keywords:Sago, Income Analysis, Cultivation Techniques.
KARAKTERISTIK VELVA BUAH ALPUKAT DENGAN PENAMBAHAN GULA AREN SEBAGAI PENAMBAH CITA RASA Ismail Haridsyah; Vonny Setiaries Johan; Fajar Restuhadi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 9 (2022): Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Velva is one type of dessert that has a low-fat content. The utilization of avocado as a product in the form of velva is expected to extend the shelf life of avocados and make avocados into other processed products.. One of the ingredients that can be used is the addition of palm sugar. This study aims to obtain the best formulation with the addition of palm sugar as a taste in the making of avocado velva. This research was conducted experimentally using a completely randomized design with 4 treatments and 4 replications to obtain 16 experimental units. The treatment in this study was the comparison of avocado pulp and palm sugar as follows: P1 (100:0); P2 (90:10); P3 (80:20); P4  (70:30). The parameters observed in this study are overrun, melting time, total dissolved solids, and descriptive and hedonic sensory assessment of color, aroma, taste, and softness. The best treatment was the P2 treatment which used a combination of avocado and palm sugar 90:10 with total dissolved solids of 21.2708 °Brix, melting time of 12.57 minutes, overrun of 19.5736%. The results showed that the different ratios of avocado and palm sugar affected melting time, overrun, and total dissolved solids.Keywords: Velva; Brown Sugar, Avocado..
PENGARUH KOMBINASI NUTRISI AB MIX DAN PAITAN (Tithoniadiversifolia (Hemsl.) A. Gray) TERHADAP PERTUMBUHAN DAN PRODUKSI TANAMAN PAKCOY (Brassicarapa L.) DENGAN SISTEM HIDROPONIK Gianka Pratama Harsan; Fetmi Silvina; Nurbaiti Nurbaiti
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 9 (2022): Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study wasaimedtoproducePakcoy (Brassicarapa L.) withbettergrowthandproductionusingHydroponicsystembyapplyingcombinationofNutrients AB MixandPaitan (Tithoniadiversifolia (Hemsl.) A. Gray). The research has beenimplementedfrom November 2020 toDecember 2020 at a screenhouseofTechnicalImplementation Unit (UPT), FacultyofAgriculture, Universityof Riau. The researchwasconductedusing a completelyrandomizeddesign (CRD) consistingof 5 treatments. thetreatmentgivenwas a combinationof AB mix nutritionandfermented paitan. The treatments in this study were AB mix 10 ml.l-1   + POC 0 ml.l-1, AB mix 7,5 ml.l-1   + POC 50 ml.l-1, AB mix 5 ml.l-1   + POC 100 ml.l-1, AB mix 2,5 ml.l-1   + POC 150 ml.l-1, AB mix 0 ml.l-1   + POC 200 ml.l-1 andeachtreatmentwasrepeated 4 times. The observedvariablesconsistedofplantheight, leafwidth, numberofleaves, plantfreshweight, ediblefreshweightandroot volume. The data obtained were analyzedof varian andfurthertestedbyusingDuncan'smultipledistancetestat a level of 5%. The resultsshowedthattheuseof 10 ml.l-1 AB mix wasthebesttreatmentwhichgavesignificantlydifferentresultstoothertreatments and produce 43,75 g of edible fresh weight. Keywords:  Hydroponics, Paitan, Fermented Liquid Nutrient, Pakcoy
KUALITAS PEKTIN DARI KULIT JERUK KUOK DAN KULIT JERUK BERASTAGI Sri Ayu Theresya; Farida Hanum Hamzah; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 9 (2022): Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Oranges are a fruit that thrives in the tropics, the high production of citrus fruits causes orange peel to become one of the wastes that can be used as raw material for pectin which is needed in the food, cosmetic and pharmaceutical industries.  The purpose of this study was to obtain the best ratio of kuok orange peel and berastagi orange peel to the quality of the pectin produced.  This study used a non-factorial Completely Randomized Design (CRD) in which there were five treatments and three replications.  The treatments in this study consisted of: P1 (Kuok orange peel: Berastagi orange peel (100:0), P2 (Kuok orange peel: Berastagi orange peel (75:25), P3 (Kuok orange peel: Berastagi orange peel (50:50), P4 (Kuok orange peel: Berastagi orange peel (25:75), P5 (Kuok orange peel: Berastagi orange peel (0:100).  The data contained in this study were statistically analyzed using Analysis of Variance (ANOVA) and continued with a further test using Duncan’s Multiple Range Test (DMRT) at a level of 5%.  The results of this study showed that the ratio of kuok orange peel and berastagi orange peel had a significant effect on yield, moisture content, ash content, methoxyl content and jelly formation.  Selected in this study were P4 (Kuok orange peel: Berastagi orange peel (25:75) with a yield of 10,60%, water content 5,02%, ash content 1,75%, methoxyl content 9,40%, jelly formation 2,37 minutes. Keywords: Pectin, kuok orange peel, berastagi orange peel, jelly formation
ANALISIS POLA KONSUMSI PANGAN MINYAK DAN KELAPA RUMAH TANGGA DI PROVINSI RIAU Novita Dewi Limbong; Djaimi Bakce; Jumatri Yusri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 9 (2022): Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Oil and coconut are food sources of fat that can produce energy that the body needs to carry out activities or activities. Oil and coconut food consumption in Riau Province is dominated by cooking oil commodity. This study aims to analyze the pattern of household consumption of oil and coconut based on income, number of household members and education of housewives in Riau Province. The data used in this research is secondary data obtained from the results of the National Socio-Economic Survey (SUSENAS) for the province of Riau in 2018 issued by the Central Statistics Agency. This research uses quantitative descriptive analysis. The results showed that the calorie consumption of food oil and coconut in Riau Province in 2018 had exceeded the recommended energy consumption figure set by the National Food and Nutrition Widyakarya (WNPG) XI in 2018. The pattern of food consumption of oil and coconut in Riau Province is as follows: The higher the income, the share of expenditure for commodities of coconut oil, cooking oil and other oils and coconuts is increasing. The more the number of household members, the lower the share of expenditure for cooking oil and other oil and coconut commodities. The higher the education of housewives, the higher the share of expenditure for cooking oil and other oil and coconut commodities. Keywords: oil and coconut food consumption, food consumption patterns  
PEMANFAATAN JERAMI NANGKA DALAM PEMBUATAN MI INSTAN Putri Nada Sirait; Shanti Fitriani; Yelmira Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 9 (2022): Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Instant noodles are food product made from wheat flour and ripen after being cooked or brewed using boiling water or hot water in a short time. Instant noodles in this study were made using jackfruit straw. The purpose of this study was to get the selected treatment in the utilization of jackfruit straw on the characteristics of instant noodles. Treatment in the study were the use of jackfruit straw, namely JN1 (puree jackfruit straw 12.5%), JN2 (puree jackfruit straw 25%), JN3 (puree jackfruit straw 37.5%), and JN4 (puree jackfruit straw 50%). The study used a complete randomized design (CRD) with four treatments and four repeats. Data obtained was then statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan’s Multiple Range (DMRT) at 5% level.  The results showed that the use of jackfruit straw significantly affected moisture, ash, protein, crude fiber, elongation, cooking loss, rehydration power, and hedonic sensory test assessment of overall.  JN2 treatment was chosen as the selected treatment which had 4.85% moisture, 0.77% ash, 8.82% protein, 3.87% crude fiber, 23.25% elongation, 8.50% cooking loss, 134.35% rehydration power, and hedonic assessment of overall rating is a bit liked by the panelists. Keywords:jackfruit straw, instant noodles, wheat flour
IDENTIFIKASI MODAL SOSIAL DAN MODAL INTELEKTUAL DALAM PENINGKATAN KEBERDAYAAN KELOMPOKTANI PADI SAWAH DI DESA EMPAT BALAI KECAMATAN KUOK KABUPATEN KAMPAR Awan Setiawan; Ahmad Rifai; Kausar Kausar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 9 (2022): Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Social capital is a concept that is used to help rice farmers unite in achieving all common goals on the basis of togetherness and in which they are bound by structural, relational, and cognitive values. Intellectual Capital is a resource of information and knowledge that can function to improve competitiveness and improve farmer performance. The empowerment of lowland rice farmers is an effort made by lowland rice farmers in developing their abilities in the process of lowland rice farming. In a study entitled identification of social capital and intellectual capital in increasing the empowerment of lowland rice farmer groups in Empat Balai Village, Kuok District, Kampar Regency , the number of rice farmers sampled was 33 people consisting of core administrators in 11 farmer groups, with a sampling technique that is purposive technique. sampling . Based on the results of the study, the social capital variable has a result of 67.72 which is included in the medium category, the intellectual capital variable has a result of 72.25 which is included in the high category and the empowerment level variable has a result of 64.27 which is in the fairly empowered category. Keywords: Social capital, Intellectual Capital, The empowerment
KARAKTERISTIK BRIKET ARANG SABUT KELAPA DENGAN CANGKANG KELAPA SAWIT Lasron Pahala Tua Nainggolan; Noviar Harun; Yelmira Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 9 (2022): Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Briquettes is solid fuels made from waste biomass by the carbonization method. Coconut coir and palm shell are biomass wastes that are not used optimally. Coconut coir and palm shell contain a lot of lignin and cellulose which can be used as an energy source in the form of charcoal briquettes.  The aims of this research were to get the best ratio of charcoal from a mixture of coconut coir charcoal and palm shell charcoal in the manufacture of charcoal briquettes in accordance with the Indonesian National Standard. This research was conducted experimentally using Completely Randomized Design (CRD) which consist of five treatments and four replications. The treatments in this research include the ratio of coconut coir charcoal and palm shell charcoal 50:50, 60:40, 70:30, 80:20, and 90:10. Data were statistically analyzed using Analysis of Variance (ANOVA) and then continued with Duncan’s Multiple Range Test (DMRT) at 5% level. The result of the analysis showed that the ratio of coconut coir charcoal and palm shell has a significant effect on water content, fix carbon content, ash content, and has not significantly affected calorific value.The best treatment briquettes was (50:50) with water content 5.09%, volatile matter content 52.79%, ash content 7.07%, fixed carbon content 35.06% and calorific value of 4882.11 cal/g. Keywords: coconut coir, palm shell, briquettes
RESPON PEMBERIAN PUPUK KOTORAN KELINCI UNTUK MENINGKATKAN PERTUMBUHAN BIBIT MERANTI TEMBAGA (ShorealeprosulaMiq.) Diana Wati; M. Mardhiansyah; Viny Volcherina Darlis
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 9 (2022): Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ShorealeprosulaMiqis one of the tree’s main producers of wood in Indonesia and is a type of shorea that has  faster growth until the age of 20 years compared to  shorea. Shorealeprosulacan grow on peat soil. To increase the fertility of peat soil, it is necessary to add fertilizer, be it  chemical fertilizers and organic fertilizers. Organic fertilizers can be obtained from manure  rabbits. Rabbit droppings are not widely used by breeders, whileRabbit droppings and urine are good fertilizers that can improve physical properties,  soil chemistry and biology. The purpose of this study was to determine the responseof  rabbit manure fertilizer and find out the best composition of rabbit manure  on peat medium on the growth of Shorealeprosulaseedlings. This research  using a completely randomized design consisting of five treatments with five  tests. The data obtained were then analyzed using fingerprints  variance with SPSS software and further tested using the DNMRT test on  5% level. Giving rabbit manure has an effect on growth  copper meranti seeds and the best composition to increase growth Shorealeprosulaseeds on peat medium is 60% rabbit manure fertilizer +  40% peat soil (Treatment D4) with a yield ofincrease  height 0,91 cm, increase in diameter 0,12 mm, and top rootratio 3,25. Keywords: ShorealeprosulaMiq, rabbit manure, fertilizer, peat soil.
Respon Pertumbuhan dan Hasil Tanaman Okra (Abelmoschus esculentus (L.) Moench) Terhadap Pemberian Kompos TKKS dan Pupuk NPK Pada Tanah Inceptisol Sandy Novaldi Arfan; Besri Nasrul
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 9 (2022): Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tanaman sayuran okra sudah lama dibudidayakan di Indonesia, memiliki banyak manfaat, namun belum banyak dikonsumsi. Tanaman okra dapat tumbuh dengan baik pada tanah berpasir dengan bahan organik yang tinggi.Hasil produksi okra masih rendah karena penurunan kesuburan tanah. Penelitian ini bertujuan untuk mengetahui pengaruh interaksi serta faktor utama kompos TKKS dan pupuk NPK serta mendapatkan kombinasi dosis kompos TKKS dan pupuk NPK yang terbaik terhadap pertumbuhan dan hasil tanaman okra. Penelitian ini telah dilaksanakan di kebun percobaan Fakultas Pertanian Universitas Riau pada bulan Maret-Juni 2020 dalam bentuk eksperimen dengan faktorial 4x3 yang disusun menurut RAL. Faktor pertama dosis kompos TKKS (K) yaitu: K0 = tanpa kompos TKKS, K1 = 5 ton.ha-1, K2 = 10 ton.ha-1, K3 = 15 ton.ha-1. Faktor kedua pupuk NPK : N0= tanpa pupuk NPK, N1 = 250 kg.ha-1, N2 = 300kg.ha-1. Hasil penelitian menunjukkan bahwa kompos TKKS berpengaruh nyata terhadap parameter tinggi tanaman, umur berbunga, jumlah daun, jumlah buah per plot, sedangkan pupuk NPK berpengaruh nyata terhadap paremeter diameter batang okra, jumlah daun, jumlah buah per plot dan berat buah per plot. Pemberian kompos TKKS 0 ton.ha-1 dan NPK 250 kg.ha-1 dapat memperbaiki sifat fisik dan biologi tanah serta memberikan hasil terbaik terhadap pertumbuhan dan hasil tanaman dan okra. Kata kunci: Okra, Kompos TKKS, Pupuk NPK. 

Page 184 of 186 | Total Record : 1854

 182   183   184   185   186 

Filter by Year

2014 2026


Reset
Filter By Issues
All Issue Vol 13, No 1 (2026): Edisi 1 Januari s/d Juni 2026 Vol 12, No 2 (2025): Edisi 2 Juli s/d Desember 2025 Vol 9 (2022): Edisi 2 Juli s/d Desember 2022 Vol 9 (2022): Edisi 1 Januari s/d Juni 2022 Vol 8 (2021): Edisi 2 Juli s/d Desember 2021 Vol 8 (2021): Edisi 1 Januari s/d Juni 2021 Vol 7 (2020): Edisi 2 Juli s/d Desember 2020 Vol 7 (2020): Edisi 1 Januari s/d Juni 2020 Vol 6 (2019): Edisi 2 Juli s/d Desember 2019 Vol 6 (2019): Edisi 1 Januari s/d Juni 2019 Vol 5 (2018): Edisi 2 Juli s/d Desember 2018 Vol 5 (2018): Edisi 1 Januari s/d Juni 2018 Vol 5 (2018): Edisi 1 Januari s/d Juni 2018 Vol 5, No 1 (2018): Wisuda April Tahun 2018 Vol 5, No 1 (2018): Wisuda April Tahun 2018 Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017 Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017 Vol 4, No 1 (2017): Wisuda Februari Tahun 2017 Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016 Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016 Vol 3, No 1 (2016): Wisuda Februari 2016 Vol 2, No 2 (2015): Wisuda Oktober 2015 Vol 2, No 2 (2015): Wisuda Oktober 2015 Vol 2, No 1 (2015): Wisuda February 2015 Vol 2, No 1 (2015): Wisuda February 2015 Vol 1, No 2 (2014): Wisuda Oktober 2014 Vol 1, No 2 (2014): Wisuda Oktober 2014 Vol 1, No 1 (2014): Wisuda Februari Tahun 2014 Vol 1, No 1 (2014): Wisuda Februari Tahun 2014 More Issue