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Hamidin Rasulu
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cannarium@unkhair.ac.id
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cannarium@unkhair.ac.id
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Kota ternate,
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INDONESIA
Cannarium (Jurnal Ilmu-ilmu Pertanian)
Published by Universitas Khairun
ISSN : 16931491     EISSN : 27745201     DOI : http://dx.doi.org/10.33387/cannarium
Core Subject : Economy, Science, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Social Sciences
Cannarium is a journal of agricultural sciences. It is a peer-reviewed, scientific journal published by the Faculty of Agriculture, Universitas Khairun Indonesia. Cannarium journal aims at publishing original, scientifically research articles and article review that describe and explain a wide range of agricultural fields and disciplines including Agronomy, Horticulture, plant breeding, plant protection, Agribusiness, Agroindustry, Food Science, Soil Science, Forestry, and Environmental Sciences, bioenergy, Animal Husbandary and other pertinent related to tropical islands-based biodiversity, agricultural sustainability, and ecosystem services. The applications of new molecular, microscopic, and analytical techniques to understanding and explaining population and community dynamics are also of great interest. Cannarium is published twice a year in both print and online versions Cannarium publishes under the cooperation Faculty of Agriculture, Universitas Khairun. The journal publishes in June and December. Cannarium is a free access journal at https://ejournal.unkhair.ac.id/index.php/cannarium
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Agronomi dan Ilmu Tanaman
Articles 12 Documents
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Search results for , issue "Vol 20, No 1 (2022)" : 12 Documents clear
Kajian Permeabilitas Dan Kadar Air Tanah Pada Tiga Tipe Penggunaan Lahan Di Gambesi Kota Ternate Ali, Karlina; Sofyan, Adnan; Rachman, Idris Abd; Hasan, Asrul Dedy Ali
Cannarium Vol 20, No 1 (2022)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v20i1.4858

Abstract

Village in Ternate City has the potential to be developed as an agricultural area because the soil type is Inceptisol which is suitable for agriculture. The ability of the soil to pass water, or what is commonly called soil permeability, is one of the important components for agricultural land management. Soil structure and texture as well as other organic elements play a role in increasing the rate of soil permeability. This study aims to understand soil permeability and soil water content in Gambesi. Samples were taken at a depth of 0-20 cm (Layer I) and 20-40 cm (Layer II) on three types of land use: residential areas, mixed dry land, and clove and nutmeg plantations. Soil sampling technique used purposive random sampling method. Identification of soil properties in the field is carried out using drill identification techniques, sample rings and profiling. Parameters observed were permeability, percent soil moisture content, specific gravity, particle density and soil texture. The results showed that the soil in each layer and type of land use had a variable permeability rate of 0.63-1.91 cm/hour, with a soil moisture content of 21.6-30.43%, a density of 1.01-1.91 cm. 1.23 gram/cm3, particle density of 2.0-2.27 gram/cm3, and porosity of 39.40-55.41%. The soil texture is sandy loam and sandy clay loam. The rate of soil permeability based on land use type has a rather slow permeability class, while the soil water content is at a permanent wilting point condition.Keywords: Bulk density, particle density, porosity, soil permeability, and soil water content
Kualitas Fisik Dan Organoleptik Nugget Ayam Dengan Fortifikasi Tepung Daun Kelor (Moringa oleifera L) Priyono, Hendro; Lestari, Sri; Yusnaini, Yusnaini
Cannarium Vol 20, No 1 (2022)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v20i1.4859

Abstract

Nugget is one of food product mostly made from meat that widely liked by people in all ages especially by children. It is easily to modify the ingredients thus it has many varieties. This research was aimed to evaluate the effect  of Moringa oleifera L leaf flour fortification on chicken nuggets in terms of physical and organoleptic qualities. The data of physical qualities (cooking loss and tenderness) and organoleptic qualities (texture and taste) were analyzed for variance completely randomized design followed by the least significant different test (LSD). The results showed that Moringa oleifera leaf flour fortification on chicken nugget affected the tenderness and taste of it, but it had no effect on the cooking loss and texture qualities. Chicken nugget with addition of 1% Moringa oleifera leaf flour was the best product of all.Keywords: physical qualities, organoleptic qualities, fortification, Moringa oleifera leaf  flour, chicken nugget 

Page 2 of 2 | Total Record : 12

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