PENGARUH LAMA FERMENTASI DAN PERBANDINGAN TEMPE DAN AIR TERHADAP KARAKTERISTI…

Tempeh extract is an Indonesian beverage that contains nutrients such as antioxidants and high protein. Tempeh extract has similar sensory characteristics as soya milk with a distinctive tempeh flavor and aroma. Tempeh fermentation time and ratio of tempeh and water are crucial factors to obtain tempeh juice that is rich in nutrients with high consumer acceptance. This study aimed to determine …

KARAKTERISTIK ROTI TAWAR DENGAN SUBSTITUSI TEPUNG UBI JALAR UNGU DAN GLUKOMAN…

This study aimed to determine the physical, chemical, and sensory characteristics of bread with substitution of purple sweet potato and glucomannan porang. This research used a Factorial Completely Randomized Design (CRD) with 2 treatment factors the purple sweet potato flour concentrations (25%, 35%) and glucomannan concentrations (1%, 2%, 3%, 4%), with 3 replications and further testing using…

PENGARUH LAMA FERMENTASI TERHADAP SIFAT-SIFAT PIKEL MENTIMUN (Cucumis sativus…

Cucumber pickles were one of the most popular fermented vegetable products among the public due to their sour taste and health benefits. The fermentation process in cucumber pickles involved the activity of lactic acid bacteria (LAB), which could affect the microbiological, physical, and chemical properties of the final product. This study aimed to determine the effect of fermentation duration …

PENGARUH LAMA WAKTU EKSTRAKSI DENGAN CARA MASERASI TERHADAP KARAKTERISTIK PEW…

One of the plants that has potential as a natural dye is turmeric (Curcuma longa L.). This study aims to analyze the difference in maceration time on the chemical characteristics of dyes from turmeric (Curcuma longa L.). This study used a Non-Factorial Completely Randomized Design (CRD) consisting of 5 treatments. Each treatment was carried out with three replications. The treatment factor of m…

PENGARUH RASIO PENGENCERAN DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK BUBUK …

This research aimed to determine the effect of dilution ratio and drying duration on the characteristics of soy milk powder. This research used a Factorial Completely Randomized Design with two treatment factors, namely factor A (ratio of soybeans and water) which had 3 levels (1:2, 1:3, 1:4) and factor B (drying time) which had 3 levels (8 hours, 10 hours, 12 hours). The observed parameters in…

KARAKTERISTIK TEH PUTIH DAUN GAMBIR (Uncaria gambir roxb.) DENGAN PENAMBAHAN …

Daun gambir berpotensi sebagai bahan dasar teh putih, tetapi penggunaannya masih terbatas akibat rasa sepat dan pahit. Penambahan daun stevia sebagai pemanis alami dapat meningkatkan cita rasa tanpa mengurangi manfaat kesehatannya. Penelitian ini bertujuan untuk mengetahui karakteristik kimia, fisik, fungsional, dan organoleptik teh putih daun gambir dengan penambahan daun stevia. Penelitian in…

Pengaruh Penambahan Daun Stevia (Stevia rebaudiana bertoni) dalam Teh Hitam D…

This research aimed to determine effect of stevia leaves addition in Robusta Coffee Leaves Black Tea (Coffea canephora) on chemical, physical, functional and organoleptic characteristics. This research was carried out in October 2024 at the Chemical Processing and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. Th…

PENGARUH PERBANDINGAN RASIO PUREE DAGING BUAH NANGKA DAN PUREE DAMI NANGKA TE…

This study aimed to determine effect of ratio comparison jackfruit flesh puree and jackfruit dami puree on the physical, chemical, and sensory characteristics of fruit leather. This study used a Non-Factorial Completely Randomized Design (CRD) method with a ratio comparison treatment of jackfruit flesh puree and jackfruit dami puree consist of 6 levels (A1 = 100: 0, A2 = 95: 5, A3 = 90: 10, A4 …

PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP SIFAT FISIK DAN KIMIA SERBUK KULI…

This research aimed to study effect of drying temperature and drying time on the physical and chemical properties of red dragon fruit peel powder. This research used a Completely Randomized Design (CRD) in a factorial with two treatment factors and each treatment was repeated three times. Factor A was drying temperature (A1 = 50ºC, A2 = 60ºC) and factor B was drying time (B1 = 4 hours, B2 = 6…

PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK PENYEDAP RASA TEMPE …

This study aimed to determine the effect of adding maltodextrin on tempe gembus flavoring characteristics. The research used a non-factorial Completely Randomized Design (CRD). The factor was maltodextrin concentration, with five treatment levels: A1 (maltodextrin 0%), A2 (maltodextrin 5%), A3 (maltodextrin 10%), A4 (maltodextrin 15%), and A5 (maltodextrin 20%), with three replications and furt…

PENGARUH PENAMBAHAN DAUN STEVIA (Stevia rebaudiana bertoni) TERHADAP KARAKTER…

Robusta coffee leaves are generally only used as waste, so to increase added value, further utilization is carried out into tea products. Tea is usually consumed with added sugar, but its high calories have a bad impact on health, so natural sweetener stevia leaves are used as a sugar substitute to maintain the functional properties of tea. The purpose of this research was to determine effect o…

PENGARUH VARIASI KONSENTRASI KALSIUM HIDROKSIDA DAN GLUKOMANAN PORANG TERHADA…

Glucomannan is the main component of porang, functioning as a water-soluble low calorie dietary fiber. Glucomannan can form a strong gel when interacting with alkalis such as calcium hydroxide. The utilization of glucomannan is widely applied in low calorie food products, such as dried shirataki noodles. This study aimed to determine the effect of glucomannan and calcium hydroxide concentration…

PENGARUH KETEBALAN UMBI DAN LAMA PERENDAMAN DALAM LARUTAN JERUK KUNCI TERHADA…

This study aimed to determine the effect of tuber thickness and soaking time in Citrus microcarpa solution on the physicochemical characteristics of beneng taro (Xanthosma undipes K. Koch) flour. This study used statistical analysis of Factorial Randomized Group Design, with two treatment factors, namely tuber thickness (1 mm and 2 mm) and soaking time (0 minute, 30 minutes and 60 minutes). Eac…

PENGARUH LAMANYA WAKTU PEMBERIAN DEKOMPOSER EM4 DAN BIOFITALIK PADA AMPAS TEB…

Penelitian ini bertujuan untuk mengetahui pengaruh lamanya waktu pemberian dekomposer EM4 dan BioFitalik pada ampas tebu untuk media tanam tanaman sawi pagoda (Brassica narinossa L.). Penelitian ini dilaksanakan di lahan yang terletak di wilayah Sukarami (3°12'20"S 104°38'58"E) pada 6 Juni hingga 18 September 2024. Rancangan penelitian yang digunakan pada penelitan ini adalah Rancangan Acak K…

ANALISIS KEANEKARAGAMAN GENETIK PROGENI KELAPA SAWIT (Elaeis guineensis Jacq.…

This study aims to determined the genetic diversity of pisifera progeny from the crossing of Nigerian origin DxP oil palm with three populations. This research was conducted in Molecular Lab, Bina Sawit Makmur, Sampoerna Agro Tbk, Palembang City, South Sumatra. This research was conducted from September to November 2024. The research method used was SSR (Simple Sequence Repeats) using 12 primer…

PENERAPAN METODE FOAM MAT DRYING PADA PEMBUATAN BUBUK DAUN KENIKIR (COSMOS CA…

This study aimed to determine the characteristics of kenikir leaves dried by foam mat drying method. This study used a factorial completely randomised design, namely differences in drying temperature (A) consisting of 3 treatment levels (50°C, 60°C and 70°C) and differences in drying time (B) consisting of 3 treatment levels (4 hours, 5 hours and 6 hours), thus obtaining 9 treatment combinat…

KELIMPAHAN DAN KEANEKARAGAMAN SPESIES ARTHROPODA TANAH PADA PERTANAMAN CABAI …

Cabai (Capsicum annuum L.) merupakan komoditas tanaman yang sangat dibutuhkan dalam kehidupan masyarakat sehari-hari dan volume kebutuhannya terus meningkat seiring dengan bertambahnya penduduk dan berkembangnya teknologi. Upaya meningkatkan pendapatan petani salah satunya dengan mengefisienkan pemanfaatan lahan melalui sistem tanam polikultur. Selain dapat meningkatkan pendapatan petani, siste…

ANALISIS TINGKAT ADOPSI TEKNOLOGI CLIMATE SMART AGRICULTURE PADA LAHAN IRIGAS…

The occurrence of climate change threatens the agricultural sector which can disrupt the welfare of farmers in farming activities through decreased income from production due to the threat of climate change. The Climate Smart Agriculture Technology approach is used as an approach to increase productivity, increase resilience, and as a mitigation measure against environmental pollution originati…

JURNAL PENELITIAN DAN PENGEMBANGAN PERTANIAN VOL.41 No.1 Juni 2022

PERSPEKTIF KELEMBAGAAN EKONOMI PETANI DALAM MENDUKUNGPERKEMBANGAN PEREKONOMIAN PERDESAAN Cut Rabiatul Adawiyah; S. Rusdiana; Saptana Saptana PRODUKSI BENIH PADI HIBRIDA: KEMAJUAN, TANTANGAN, DAN PELUANG PENGEMBANGAN DI INDONESIA Yuni Widyastuti; R. Noviadi Prabowo; Bayu P. Wibowo; Nita Kartina; Indrastuti A. Rumanti; Nurwulan Agustiani; Indria W. Mulsanti KARAKTERISTIK GALAKTOMANAN DARI …

JURNAL PENELITIAN DAN PENGEMBANGAN PERTANIAN VOL.39 No.1 Juni 2020

The Utilization of spice plant as bioinsecticides for controlling maize weevil sitophilus zeamais (motsch) Arrahman, Ayyub; Saenong, M. Sudjak PEMANFAATAN PIRAMIDA GEN KETAHANAN TERHADAP PENYAKIT HAWAR DAUN BAKTERI DALAM MENDUKUNG PERAKITAN VARIETAS UNGGUL PADI Fatimah, Fatimah; Prasetiyono, Joko TANAH VULKANIK DI LAHAN KERING BERLERENG DAN POTENSINYA UNTUK PERTANIAN DI INDONESIA Sukarman…

Indonesian Jurnal of AGRICULTURAL SCIENCE Vol.19 No.1 Juni 2018

STABILITY OF ANTHOCYANIN DURING PROCESSING, STORAGE AND SIMULATED DIGESTION OF PURPLE SWEET POTATO PASTA Mulyawanti, Ira; Budijanto, Slamet; Yasni, Sedarnawati INCREASING PRODUCTIVITY OF NEWLY OPENED PADDY FIELD IN TIDAL SWAMPY AREAS USING A LOCAL SPECIFIC TECHNOLOGY Sulakhudin, Sulakhudin; Hatta, Muhammad EFFECTS OF BLENDED FERTILIZERS ON YIELDS OF MATURE TEA CLONES TRFK 6/8 AND BBK 35 GRO…

Aplikasi Bioteknologi Seluler pada Pepaya

Edition

-

ISBN/ISSN

978-623-467-612-9

Collation

xiv, 104 hlm.; ilus., tab., 23 cm

Series Title

-

Call Number

630 Efe a

MEMBUAT PESTISIDA ORGANIK

Edition

-

ISBN/ISSN

979-006-419-5

Collation

vi, 126 hlm. :ilus. ;23 cm.

Series Title

-

Call Number

632.9 Soe m

Bersahabat dengan Alam Membangun Teknologi Tinggi Siap Guna

Edition

-

ISBN/ISSN

978-979-493-921-5

Collation

xi, 389 hlm.; ilus.; 23 cm.

Series Title

-

Call Number

630 Nas b

UJI KELENGKETAN TANAH PADA PERMUKAAN BAJAK SINGKAL YANG DILAPISI ZINCALUME DA…

The aim of this study was to obtain data on soil tackiness on zincalume-coated cassava plows on ultisol soil moisture content. The research was conducted at the Practicum and Research Garden, Faculty of Agriculture, Sriwijaya University. The research starts in October 2021 until the completion of the research. The technique used in this study was a Randomized Block Design (RAKF) with two treatm…

Tonggak Kemajuan Teknologi Produksi Tanaman Pangan : Paket dan Komponen Tekno…

Edition

-

ISBN/ISSN

-

Collation

vii, 347 hlm; 24 cm

Series Title

-

Call Number

630 Ton t

Prosiding Simposium V Tanaman Pangan : Inovasi Teknologi Tanaman Pangan, Buk…

Edition

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ISBN/ISSN

978-979-1159-22-7

Collation

viii, 342 hlm; 1,6 cm

Series Title

-

Call Number

630 Tim p

LOKAKARYA NASIONAL PEMBANGUNAN DAERAH DALAM RANGKA PENGELOLAAN USAHATANI LAHA…

Edition

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ISBN/ISSN

-

Collation

ix, 373 hlm.; 23 cm.

Series Title

-

Call Number

630 Pro l

INOVASI TEKNOLOGI MENDUKUNG PENINGKATAN NILAI TAMBAH, DAYA SAING, DAN EKSPOR …

Edition

-

ISBN/ISSN

978-979-8451-81-2

Collation

xv, 92 hlm.; 23 cm.

Series Title

-

Call Number

630 Ino i

KINERJA TEKNOLOGI UNTUK MENINGKATKAN PRODUKTIVITAS TANAMAN KACANG-KACANGAN DA…

Edition

-

ISBN/ISSN

979-8161-81-5

Collation

ix, 214 hlm.; 23 cm.

Series Title

-

Call Number

630 Kin k