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All Journal AGRICOLA Musamus Journal of Agribusiness
Andari, Gardis
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Agriculture, Biological Sciences & Forestry Social Sciences Veterinary

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Pemanfaatan Rizobakteri Penghasil Acetoin Sebagai Biofertilizer Untuk Memacu Pertumbuhan dan Hasil Tanaman Padi (Oryza Sativa L.) aris, adrianus; andari, gardis
AGRICOLA Vol 10 No 1 (2020): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v10i1.2750

Abstract

This study aims to look at the application of acetoin-producing rizobacteria as biofertilizers for boosting the growth of rice plants in dissolving phosphates and fixing nitrogen. The experimental design used was a randomized block design (RBD), consisting of 6 (six) treatments, 4 (four) treatments with rizobacteria isolates (Rg21 isolates, Pd13 isolates, Pd7 isolates, and Bb7 isolates), one treatment with synthetic acetoin, and one control. Each treatment was repeated 4 (four) times so that there were 24 experimental units consisting of 10 pots of rice plants. The size of the pot used is a surface diameter of 30 cm, filled with growth media in the form of a layer of paddy soil (taken to a depth of 20 cm from the soil surface) and compost with a ratio of 3: 1. The results showed that the treatment of rhizobacteria producing acetoin was able to spur the growth of rice plants by dissolving phosphates that were still bound by colloidal soil so that it was not available for plants to become available P. Likewise, rhizobacterial treatment is able to fix Nitrogen by changing enzymatically organic N compounds into ammonium
Efek Penambahan Kefir Sebagai Probiotik pada Ayam Boiler terhadap Panjang Usus fanani, anhar faisal; Qulubi, M Hadziq; Andari, Gardis
AGRICOLA Vol 10 No 1 (2020): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v10i1.2769

Abstract

This study was to examine the effect of changes in digestive tract that is seen from the length of the small intestine size of broiler chickens given kefir. The study used 200 MB of broiler DOC as many as 200 animals which were kept randomly in a cage plot. The study was conducted for 5 weeks with 4 treatments and repeated 5 times so that the number of experimental units was 20 units. The treatments to be tested were: T0 = basal ration (control), T1 = basal ration + 1.5% probiotic, T2 = basal ration + 3% probiotic, T3 = basal ration + 4.5%. Kefir used was derived from goat milk which was given 10% kefir grain fermented for 48 hours. The data obtained were analyzed for variance based on a completely randomized design and continued using duncan test. The results showed that the final body weight was significantly different (P <0.05), while the feed efficiency, relative length of duodenum, jejunum, ileum, overall small intestine and cecum had no significant effect (P> 0.05). The conclusion that the administration of probiotics in the form of kefir has no significant effect on the relative length of the small intestine and cecum, but has a significant effect on final body weight. The use of kefir needs to be considered in terms of cost because it uses milk as a fermentation media.
Analisis Faktor-Faktor yang Mempengaruhi Produksi Telur Ayam Ras Ginting, Nina Maksimiliana; Andari, Gardis; Nurliah, Nurliah
AGRICOLA Vol 10 No 2 (2020): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v10i2.3266

Abstract

Penelitian ini bertujuan untuk mengetahui faktor-faktor yang mempengaruhi produksi peternak telur ayam ras. Tempat penelitian dilakukan secara sengaja (purposive) di Distrik Merauke. Populasi sebanyak 34 peternak dan pemilihan sampel dilakukan dengan purposive sampling sebanyak 13 peternak ayam ras. Analisis data digunakan dengan analisis regresi linear berganda. Hasil penelitian menunjukkan R square sebesar 98,2% di artikan bahwa 98,2% faktor yang mempengaruhi produksi peternak telur ayam ras di Distrik Merauke dapat dijelaskan oleh variabel yang terdiri dari jumlah bibit, jumlah pakan, jumlah tenaga kerja. Secara simultan uji F sebesar 0,000. Artinya bahwa nilai signifikan kurang dari 0,05 (0,000 < 0,05) yang berarti variabel jumlah bibit, jumlah pakan, jumlah tenaga kerja secara simultan atau bersamaan berpengaruh terhadap produksi peternak telur ayam ras. Secara parsial pada uji t, hanya jumlah bibit yang berpengaruh terhadap produksi ayam ras sedangkan jumlah pakan dan tenaga kerja tidak berpengaruh terhadap produksi.
Peningkatan Kadar Protein Pada Kulit Umbi Singkong (Manihot esculenta Crantz Sin M. Utilissima Pohl) Melalui Proses Fermentasi Parlindungan, John Yoro; Andari, Gardis
AGRICOLA Vol 11 No 1 (2021): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v11i1.3592

Abstract

Research has been conducted on increasing protein levels in cassava skin through the fermentation process. Cassava skin is an organic waste that if not handled well feared can cause environmental pollution. The purpose of the research to reduce waste, also make use of cassava skin to have a value. The phase of the research is the waste of cassava skin cleaned from the skin of Ari then washed and diced with a length of ± 1 cm. After that analyzed pH, moisture content, and protein content using micro method Kjehdhal. From the results of the analysis, obtained fermentation data is done with pH 6 and water content of 81.6%. Protein levels of fermentation from day 2 to 7th day. Obtained using microanalysis Kjehdhal participated 1.52%; 2.27%; 6.93%; 7.62%; 3.79%; 0.57%. From this research can be concluded that the fermentation of cassava skin can increase protein levels and can be used as feed additives.
Daya Terima Pempek Terhadap Berbagai Bahan Dasar Daging Andari, Gardis; Nurliah, Nurliah
MuJAgri: Musamus Journal of Agribusiness Vol 3 No 1 (2020): MuJAgri: Musamus Journal of Agribusiness
Publisher : Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mujagri.v0i0.3276

Abstract

In general, in making pempek using sea fish, in this case, belida fish (Notopterus chitala) is ground and added with sago and other spices. Currently the consumption of pempek in South Sumatra is increasing because this food can be consumed at any time of the morning, afternoon, evening, without knowing the time so it is not difficult to get this food because it is available everywhere (street vendors and restaurants). The increasing consumption of pempek in South Sumatra has resulted in belida fish being very difficult to obtain, the effect of the difficulty of finding and obtaining belida fish has an effect on the selling price of belida fish which is very expensive in the market. There needs to be a variation in the use of pempek as a base ingredient. Therefore, this research was conducted. The method used in this study is by means of experimentation by conducting direct experiments on the use of different basic ingredients to the quality of pempek on texture, color, taste, aroma. The parameters used in this study were the organoleptic level test which gave a value of 1-5 for quality (shape, color, aroma, texture, and taste acceptability) which was carried out by 25 untrained panelists by giving a questionnaire containing the organoleptic test format ( cascade test). The organoleptic test results show that the pempek color that the panelists like is from the snakehead fish pempek, the pempek aroma that the panelists like the most is the aroma of the chicken pempek because it is not fishy, ​​the pempek taste that panlenis likes is chicken pempek, the highest value of acceptance or preference is found in chicken pempek. Keywords: chicken, snakehead fish, catfish
Co-Authors Anhar Faisal Fanani aris, adrianus Ginting, Nina Maksimiliana nurliah, nurliah Parlindungan, John Yoro Qulubi, M Hadziq SARAGIH, MEYLIN KRISTINA Simbolon, Friska Juliana