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INDONESIA
AGRICOLA
Published by Universitas Musamus
ISSN : 20881673     EISSN : 23547731     DOI : -
Core Subject : Health, Agriculture,
Agriculture, Biological Sciences & Forestry Veterinary
Sebagai salah satu jurnal yang terbit dari Ufuk Timur, Jurnal Agricola (p-ISSN : 2088 - 1673., e-ISSN 2354-7731) merupakan jurnal yang diterbitkan berisi karya ilmiah bidang pertanian terpadu meliputi agroteknologi, agribisnis, teknik pertanian, peternakan dan manajemen sumber daya perairan. Agricola terbit 2 kali dalam setahun dan selalu berusaha memberi yang terbaik.
Arjuna Subject : -
Articles 7 Documents
 1 
Search results for , issue "Vol 2 No 2 (2012): AGRICOLA" : 7 Documents clear
KARAKTER UMBI DAN NUTRISI TUJUH GENOTIP UBI KAYU (Manihot esculenta) Sri Hartati; Hani Fitriani; Supatmi Supatmi; Enny Sudarmonowati
AGRICOLA Vol 2 No 2 (2012): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v2i2.107

Abstract

Cassava is one of important sources of carbohydrate and potential to developed as an alternative food diversification. Morfological and nutritional value characterization of cassava’s tuber including β-caroten, protein, Fe and Zn, has been conducted on seven genotypes of cassava. The seven genotypes tested were Adira 1, Adira 4, FEC 25, Mentega 1, Mentega 2, Ubi Kuning and Roti. Tuber of characteristic of seven genotypes showed variation in term of colors of the outer skin, inner tuber’s skin and  flesh, root shapes, average tuber weight per plant, length and diameter of the tuber. There was a positive correlation between diamater and weight tuber per plant.  Nutritonal content  of seven cassava genotypes tested were varied  with  value ranges   0,011-0,026 ppm, 1,19-2,6%, 34,46-133,07 ppm and  6,63-18,95 ppm for β-caroten, protein, Fe and Zn respectively.  The tuber with higer β-caroten content  up to 0,011 ppm possessed yellow flesh color. Based on nutritional value  data it was found   that Mentega 2   containing highest β-caroten, protein, Fe, and Zn.than the others genotypes
KAJIAN PROSES DEGRADADI BAHAN ORGANIK LIMBAH CAIR SELAMA AKLIMATISASI PADA KONDISI ANAEROBIK DENGAN KONSENTRASI GARAM TINGGI Mega Ayu Yusuf
AGRICOLA Vol 2 No 2 (2012): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v2i2.112

Abstract

Waste with high level of salinity is usually difficult for microorganism to degrade because the high level of salinity concentration in the environment can hamper microorganism to reduce organic materials. This research was aimed at studying degradation process of organic materials in anaerobic condition with high level of salinity concentration. The main research was conducted with three operation conditions with inoculum as much as 15% out of total sample volume in which a number treatments in terms of adding salt fiom 0 mg/kg, 32 mg/kg and 52 mg/kg. This research was used some synthetic liquid waste (molases) with inoculum came fiom salt made location. The initial COD content in molases which has been made into liquid is averagely out of two test was 400000 mg/l. The COD content required for this research was 4000 mg/l.
PENGERINGAN KONSENTRAT PROTEIN DARI DAUN TURI PADA SUHU RENDAH DENGAN FLUIDIZED BED DRIER Yenni Pintauli Pasaribu
AGRICOLA Vol 2 No 2 (2012): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v2i2.108

Abstract

Turi leaves as a cheap protein source can be converted into protein concentrates for feed livestock industrial raw material. The analysis results for the leaf indicate that turi has moisture content of 83-84%, crude protein content 4.1-4.8%, crude fibre 2,5-2,9%, and ash levels 1,3-1,5%. Whereas the analysis results for turi leaves concentrates has 40,15% protein, 1,09% ash, and 0,74% crude fibre. The method for making turi leaves concentrates consist by three processes i.e., coagulation, extraction and drying results. The extraction is done by using a blender by comparison raw materials:solvent of 1:3 and extraction for 3 minutes. Coagulation process is done by the addition of 1 N HCl to pH 3.5 and warming obtained at a temperature of 70oC for 10 minutes. The drying is done with fluidized bed drier at low temperatures, i.e. 40-57oC.  The variable learned is the speed of air drying and humidity. Mathematical model that was compiled can be used to predict drying process quite well. The relationship between the coefficient of effective difusivity (De) with the mass transfer coefficient (Ky) can be expressed by dimensionless number Sh = 2, 6292.10-11 Re6.6387 with corrected average of 7,5293%. The equation can be used to determine the value of Ky that could be used to predict drying process for turi leaves protein concentrates with fluidized bed drier on the other conditions. The results of the analysis show that protein concentrates made from turi leaves has 40,15% protein, ash levels 1,09%, and crude fibre 0,74%.
BUBUK KECOMBRANG (Nicolaia speciosa) SEBAGAI PENGAWET ALAMI PADA BAKSO IKAN TENGGIRI Rifda Naufaalin; Herastuti Sri Sukmini
AGRICOLA Vol 2 No 2 (2012): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v2i2.109

Abstract

Kecombrang’s stem in addition is to flavor and to get efficacious medicine, it also potential as antimicrobials. Kecombrang’s stem has chemical component such as alkaloids, saponins, flavonoids, phenolic, triterpenoid, steroids and glycosides. This research aims to study the influence of addition of kecombrang’s stem powderfrom inside apartas quality of mackerel meatballs. The quality is about microbial, chemical, sensory and the shelf life at room temperature.This research used a Randomized Block Design (RBD) consisting of 16 treatment combinations and twice repeated. The factors examined was the concentration of kecombrang’s stem powderfrom inside apart (0%; 1%; 2%; 3%) and the mackerel meatballs shelf life at room temperature (0day; 1day; 2 days; 3 days). The results are showed that an increase of the concentration (K) could reduce the sensory quality of the mackerel fish meatballs (as taste, texture, color, and fondness value), but was able to improve the quality of chemically and microbial through a decrease in pH values, Formolvalue, total bacteria, total yeasts and molds. Increasing a storage time (L) could reduce the quality of chemically and microbialof mackerel meatballs asreducing the pH value and increasing the formol value, total microbas, totalbacteria, total mold and yeast. The interaction of kecombrang’s stem powderfrom inside apart and the storage time of mackerel meatballs (K x L) could increase the total bacteria. The optimal concentration of kecombrang’s stem powder from inside apart is up to 2%.
KADAR AIR KRITIS PADA PROSES PENGERINGAN DALAM PEMBUATAN TEPUNG UBI JALAR (Ipomoea batatas (L) Lam.) Niluh Sri Suryaningsih; Budi Rahardjo; Bandul Suratmo
AGRICOLA Vol 2 No 2 (2012): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v2i2.110

Abstract

One of efforts of food diversification is used flour from tubers as a supplement or substitution for wheat flour. Sweet potatoes are one of another.  The sweet potato tuber was change become different form as chips before drying then crushed it into flour. The drying process generally occurs in three periods. At the first time is pre- heating, constant rate periods in the second, and the last time is falling rate periods. Between constant and falling rate periods, there is critical moisture content point (Mk). At this point there is not enough water on the surface to maintain a water activity value of one.  Moisture content decrease very slowly at falling rate periods and require a long time to achieve moisture content we need (about 7% wb for wheat flour). Dried chips ready for flouring when the critical moisture content (Mk) was reached. The changing become smaller particles as flour aims to accelerate the drying process, so the amount of heat energy we used can be suppressed. The determination of critical moisture content (Mk) is reached by mathematical equation approach. Mathematical equations made from a constant during falling rate and constant rate periods. This mathematical equation is derived from observation of the material moisture content.  The experiment was made of different thickness of chips and two cultivars of sweet potato which were yellow tuber and purple one. The result is lower critical moisture content at the thicker chips. Drying time is related with amount of heat energy that used to evaporate the water from material. The best time to drying at the purple sweet potato is moisture content to 36% wb and thickness of chips 4 mm. For the purple, the best time to drying is also at moisture content to 36% wb and thickness of chips 1 mm.
KARATERISTIK FISIK KARKAS DAN DAGING RUSA TIMOR (Cervus timmorensis) JANTAN YANG DIPELIHARA DAN HASIL BURUAN PADA JENIS OTOT YANG BERBEDA DI KABUPATEN MERAUKE PAPUA Dirwan Muchlis
AGRICOLA Vol 2 No 2 (2012): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v2i2.106

Abstract

The aim of research was to know the meat charateristic and carcass of male deer based on differences of from founded and differences muscle.  Reaserch was conducted from April to December 2010 at Animal Health Laboratory Merauke and Laboratory of Animal Product and Technology, Hassanudin University. The research was arangged by Completely Randomized Design (RCD) with factorial pattern (2x3) and three replications. Factor A were from founded male deer and factor B type of muscle (BF Bicep femmoris, ST Semi tendinosus and PP Pectoralis profundus). Parameter measured were value of carccas persentase, pH, Water Holding Capacity (WHC), tenderness, cooking loss and organoleptik test. The result showed percented carccas is not significantly (P<0,05) but muscles type have differences in cooking loss with highest value (36,64%) at semitendinosus type. The interaction between was founded at male deer and muscle types funded in cooking loss and tenderness
STRATEGI PENGEMBANGAN PROGRAM PERTANIAN TANAMAN PANGAN DI DISTRIK SEMANGGA KABUPATEN MERAUKE Untari Untari
AGRICOLA Vol 2 No 2 (2012): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v2i2.111

Abstract

Local government created programs to develop the agricultural sector. The region which experienced increase rice production is Tanah Miring District (32.041 tons), Kurik (29.601 ton), and Semangga District (20.231 ton). This research is aim to analyzed levels of achievement for the programs to improving the agriculture productivity and formulating the strategies for the best agriculture productivity in Semangga District. The research used descriptive analytics method. This study consist the primary and secondary data with 89 sample respondents.  Data were collected from this study will analyzed wih GEP analysis. The result was showed that farmer as a subject of agriculture should be involved to arrange the programs. There are many program from the government to improve rice production such as direct aid seed preeminent (Bantuan Langsung Benih Unggul/BLBU), field integrated management of the plant school (Sekolah Lapangan Pengelolaan Tanaman Terpadu/SL-PTT), tools and machinery agriculture programe (program alat dan mesin pertanian), land optimization programe (optimalisasi lahan) and  organic fertilizer management unit (unit pengelolaan pupuk organik). Those programe was funded by the government from APBN, Otsus, and DAK

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