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Darkam Musaddad
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Keragaan Pertumbuhan, Kualitas Buah, dan Kelayakan Finansial Dua Varietas Cabai Merah Soetiarso, Thomas Agus; Setiawati, Wiwin; Musaddad, Darkam
Jurnal Hortikultura Vol 21, No 1 (2011): Maret 2011
Publisher : Indonesian Center for Horticultural Research and Development

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Cabai merah merupakan komoditas unggulan yang banyak diusahakan petani karena memiliki nilai ekonomis tinggi. Namun demikian, dalam pengusahaannya masih ditemui berbagai kendala, baik kendala teknis maupun ekonomis. Penelitian bertujuan mengkaji keragaan pertumbuhan, kualitas buah, dan kelayakan finansial dua varietas cabai merah (Hot Chili dan Tanjung-2). Penelitian dilaksanakan di lokasi pengembangan pengelolaan tanaman terpadu (PTT) cabai merah, yaitu di Desa Kawali Mukti, Kecamatan Kawali, Kabupaten Ciamis, Jawa Barat dari bulan Maret-September 2007. Penelitian dilaksanakan tanpa menggunakan rancangan dan ulangan, dengan luasan 2.500 m2 per perlakuan. Perlakuan yang diuji yaitu penggunaan varietas cabai merah (Hot Chili dan Tanjung-2). Hasil penelitian menunjukkan bahwa Hot Chili menunjukkan pertumbuhan tinggi tanaman dan lebar kanopi, serta produktivitas yang lebih tinggi dibandingkan dengan Tanjung-2. Tingkat kematangan buah Tanjung-2 lebih serempak, waktu panen lebih singkat (10 kali), serta buahnya berwarna merah lebih menarik bila dibuat pasta. Tanjung-2 relatif toleran terhadap serangan trips (Thrips parvispinus), kutudaun (Myzus persicae), dan kutukebul (Bemisia tabaci), namun lebih rentan terhadap penyakit busuk batang (Phytophthora capsici) dan layu bakteri (Ralstonia solanacearum). Dari segi kualitas, dengan ukuran panjang dan diameter buah yang hampir sama, bobot buah Tanjung-2 lebih ringan (8,75 g) dibandingkan dengan Hot Chili (14,02 g), tekstur buah yang lebih lembek (agak lentur) dapat menekan kerusakan selama transportasi, serta lebih mudah untuk digerus. Kadar air buah Tanjung-2 lebih rendah, sehingga  menjadi lebih kental bila dibuat pasta. Secara teknis, produksi Tanjung-2 lebih rendah dibanding Hot Chili. Penggunaan Hot Chili lebih menguntungkan dengan memberikan tingkat pengembalian marjinal sebesar 165,76% dibandingkan dengan Tanjung-2. Produktivitas bukan satu-satunya faktor pendorong adopsi teknologi. Dua faktor lain yang menjadi pertimbangan petani di Kawali-Ciamis dalam mengadopsi teknologi cabai yaitu ketersediaan modal kerja dan umur  panen tanaman.Hot pepper is a priority vegetable crop that is widely grown by farmers because of its high economic value. However, they are some challenging technical and economical constraints that are still being problem for  hot pepper growers. The objective of this study was to assess growth performance, fruit quality and financial feasibility of two hot pepper varieties i.e. Hot Chili and Tanjung-2. The study was conducted in the development area of hot pepper integrated crop management (ICM), Kawali Mukti Village, Kawali Sub-district, Ciamis District of West Java Province, from March to September 2007. This study was an on-farm research without using an experimental design or replication. Each variety was grown on the farm size of 2,500 m2. Results show that Hot Chili has higher plant height, wider canopy and higher yield than Tanjung-2 . However, Tanjung-2 showed more simultaneous fruit maturity, less number of harvests (10 times), and  had more attractive fruit color, especially for chili paste. This variety was also relatively tolerant to thrips (Thrips parvispinus), aphid (Myzus persicae), and white flies (Bemisia tabaci), but more susceptible to stem rot (Phytophthora capsici) and bacterial wilt (Ralstonia solanacearum). In terms of fruit quality, with similar fruit length and diameter, Tanjung-2, had a lighter weight (8.75 g) than Hot Chili (14.02 g) and also softer texture that may reduce fruit damage during transportation and be easier to process. Water content of Tanjung-2 was lower, hence it was thickened more easily if used for paste. Agronomically, the yield of Tanjung-2 was lower than Hot Chili. The use of Hot Chili, however, was more profitable than Tanjung-2, because it exhibited higher marginal rate of return (165.76 %). Yield was not the only factor affecting farmers in technology adoption. Two other factors that had important roles in influencing farmers in Kawali-Ciamis in adopting hot pepper technologies were working capital availability, and plant age (time needed from planting to harvesting).
Pengaruh Media, Suhu, dan Lama Blansing Sebelum Pengeringan terhadap Mutu Lobak Kering Asgar, Ali; Musaddad, Darkam
Jurnal Hortikultura Vol 18, No 1 (2008): Maret 2008
Publisher : Indonesian Center for Horticultural Research and Development

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ABSTRAK. Penelitian bertujuan untuk mengetahui media, suhu, dan lama blansing yang optimum sebelum pengeringan terhadap mutu lobak kering. Penelitian dilakukan pada bulan Oktober sampai November 2004. Metode penelitian yang digunakan adalah metode eksperimen di laboratorium menggunakan rancangan kelompok pola petak terpisah dengan 3 ulangan. Petak utama yaitu media blansing yang terdiri dari (1) air dan (2) uap. Anak petak yaitu kombinasi suhu dan lama blansing yang terdiri dari (1) suhu 65°C selama 15 menit, (2) 65°C selama 30 menit, (3) 75°C selama 10 menit, (4) 75°C selama 20 menit, (5) 85°C selama 5 menit, dan (6) 85°C selama 10 menit. Hasil penelitian menunjukkan bahwa terjadi interaksi antara media dan kombinasi suhu dan lama blansing terhadap rendemen, kadar air, dan vitamin C. Dari uji organoleptik perlakuan yang terbaik adalah media uap pada suhu 75°C selama 10 menit dengan hasil lobak kering yang disukai (nilai 3,73). Lobak kering hasil perlakuan tersebut mempunyai kadar air 8,33%, rendemen 3,75%, rasio rehidrasi 281,67%, dan vitamin C 567,25 mg/100 g.ABSTRACT. Asgar, A. and D. Musaddad. 2008. The Effect of Medium, Temperature, and Blanching Time on the Dried-Radish Quality. The objective of this research was to find out the effect of medium, temperature, and blanching time on the characteristic of dried-radish. Experiment was conducted at Indonesian Vegetables Research Institute from October to November 2004. This research was arranged in a split plot design with 3 replications and followed by Duncant’s test. The main plot was blanching medium, consisted of (1) water and (2) steam. While the subplot was temperature and time of blanching, consisted of (1) 65°C and 15 minutes, (2) 65°C and 30 minutes, (3) 75°C and 10 minutes, (4) 75°C and 20 minutes, (5) 85°C and 5 minutes, and (6) 85°C and 10 minutes. The results indicated that there was interaction between medium and the combination of temperature and duration of blanching. Organoleptics test showed that steam blanching at 75°C for 10 minutes gave the most prefered dried radish (3.73), with moisture content of 8.33%, dry matter of 3.75%, rehydration ratio of 281.67%, and vitamin C of 567.25 mg/100 g.
Optimalisasi Cara, Suhu, dan Lama Blansing sebelum Pengeringan pada Wortel Asgar, Ali; Musaddad, Darkam
Jurnal Hortikultura Vol 16, No 3 (2006): September 2006
Publisher : Indonesian Center for Horticultural Research and Development

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ABSTRAK. Penelitian bertujuan mengetahui cara, suhu, dan lama blansing yang optimum sebelum pengeringan wortel. Penelitian dilakukan dari Oktober sampai dengan November 2004. Metode penelitian yang digunakan adalah metode eksperimen di laboratorium menggunakan rancangan kelompok pola petak terpisah. Petak utama yaitu cara blansing menggunakan air dan uap. Anak petak yaitu kombinasi suhu dan lama blansing yang terdiri dari (1) suhu 65°C selama 15 menit, (2) 65°C selama 30 menit, (3) 75°C selama 10 menit, (4) 75°C selama 20 menit, (5) 85°C selama 5 menit, dan (6) 85°C selama 10 menit. Hasil penelitian menunjukkan bahwa produk wortel kering yang terbaik yaitu hasil blansing menggunakan air dengan suhu 85°C selama 10 menit (1,533 = sangat disukai) dan berbeda nyata dengan perlakuan lainnya. Perlakuan tersebut mempunyai kadar air 7,53%, rendemen 9,27%, rasio rehidrasi 340,83%, vitamin C 68,55 mg/100 g, dan β-karoten 0,197%.ABSTRACT. Asgar, A. and D. Musaddad, 2006. Optimizing of method, temperature, and time of blanching for processing of dried carrot. The purpose of this research was to find out the method, temperature, and time of blanching on the characteristics of dehydrated carrot. The research was conducted from October to November 2004. The research was arranged in a split plot design with 2 x 6 factorial and, 3 replications. Main plot consisted of steam blanching and water blanching. Subplot consisted of temperature and time of blanching (1) 65°C for 15 minutes, (2) 65°C for 30 minutes, (3) 75°C for 10 minutes, (4) 75°C for 20 minutes, (5) 85°C for 5 minutes, and (6) 85°C for 10 minutes. The results of this research showed that dried carrot processed using water blanching at 85°C for 10 minutes was the best, with the properties of dried carrot were 7.53% moisture, 9.27% dry matter, 340.83% rehydration ratio, 68.55 mg/100 g ascorbic acid, and 0.197% β-caroten.
Teknik Pengeringan dalam Oven untuk Irisan Wortel Kering Bermutu Histifarina, Dian; Musaddad, Darkam; Murtiningsih, E.
Jurnal Hortikultura Vol 14, No 2 (2004): Juni 2004
Publisher : Indonesian Center for Horticultural Research and Development

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Tujuan penelitian untuk mengkaji pengaruh suhu dan lama pengeringan terhadap karakteristik mutu sayuran wortelkering. Penelitian dilakukan di Laboratorium Fisiologi Hasil Balai Penelitian Tanaman Sayuran di Lembang daribulan Juli sampai Oktober 2000. Rancangan percobaan yang digunakan adalah acak kelompok pola faktorial dengantiga ulangan dan dua faktor. Faktor pertama adalah suhu pengeringan (40, 50, dan 60°C) dan faktor kedua adalah lamapengeringan (17, 22, 27, dan 32 jam). Hasil penelitian menunjukkan bahwa perlakuan lama pengeringan 32 jam yangdikombinasikan dengan suhu pengeringan 50°C menghasilkan wortel kering terbaik berdasarkan nilai kadar air(9,15% bb), kadar beta karoten (0,019%), persentase rehidrasi tinggi (520,44%), dan penilaian sensori terhadap warnaserta tekstur yang baik.AB STRACT. Histifarina, D., D. Musaddad, and E. Murtiningsih. 2004. De hy dra tion tech nique us ing an ovenfor qual ity dried sliced car rot. The aim of this re search was to study the ef fect of tem per a ture and dry ing du ra tion onthe dried car rot qual ity char ac ter is tics. The re search was con ducted at Postharvest Phys i ol ogy Lab o ra tory of In do ne -sian Veg e ta bles Re search In sti tute, Lembang from July to Oc to ber 2000. The ex per i ment was laid in a fac to rial ran -dom ized block de sign with three rep li ca tions and two fac tors. The first fac tor was the tem per a ture (40, 50, and 60°C)and the sec ond fac tor was dry ing du ra tion (17, 22, 27, and 32 hours).The re sult showed that the dry ing du ra tion 32hours com bined with dry ing tem per a ture of 50°C gave the best dried car rot char ac ter is tics based on wa ter con tent(9.15% bb), beta car o tene con tent (0.019%), high est rehydration ca pac ity (520.44%), and sensoriccally best color andtex ture.
Optimalisasi Cara, Suhu, dan Lama Blansing sebelum Pengeringan Kubis Asgar, Ali; Musaddad, Darkam
Jurnal Hortikultura Vol 16, No 4 (2006): Desember 2006
Publisher : Indonesian Center for Horticultural Research and Development

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ABSTRAK. Penelitian bertujuan mengetahui media, kombinasi suhu, dan lama blansing yang optimum untuk pembuatan kubis kering. Penelitian dilakukan dari Oktober sampai dengan November 2004. Penelitian menggunakan metode eksperimen di laboratorium menggunakan rancangan acak kelompok pola petak terpisah. Petak utama yaitu media blansing yang terdiri dari (1) media air dan (2) media uap. Anak petak yaitu kombinasi suhu dan lama blansing yang terdiri dari (1) suhu 65°C selama 15 menit, (2) 65°C selama 30 menit, (3) 75°C selama 10 menit, (4) 75°C selama 20 menit, (5) 85°C selama 5 menit, dan (6) 85°C selama 10 menit. Hasil penelitian menunjukkan bahwa interaksi antara media dan kombinasi suhu dan lama blansing berpengaruh terhadap rendemen, rasio rehidrasi, kadar air, dan kandungan vitamin C. Berdasarkan hasil uji organoleptik, kubis kering terbaik adalah hasil perlakuan blansing yang menggunakan media air pada suhu 75°C dengan lama blansing 10 menit. Kubis kering hasil perlakuan ini mempunyai kadar air 7,71%, rendemen 4,32%, rasio rehidrasi 747,24%, dan vitamin C 83,128 mg/100 g.ABSTRACT. Asgar, A. and D. Musaddad, 2006. Optimizing of method, temperature, and time of blanching for processing of dried cabbage. The purpose of this research was to study the effect of method, temperature, and time of blanching on the characteristics of dried cabbage. The research was conducted from October to November 2004. The research was arranged in a split plot design with 2 x 6 factorial, 3 replications and followed by Duncan’s test. Main plot consisted of (1) steam blanching and (2) water blanching. Subplot consisted of temperature and time of blanching (1) 65°C 15 minutes, (2) 65°C 30 minutes, (3) 75°C 10 minutes, (4) 75°C 20 minutes, (5) 85°C 5 minutes, and (6) 85°C 10 minutes. The results showed that interaction between the method, temperature, and time blanching of significantly affect on dry matter, rehydration ratio, moisture, and ascorbic acid content. The organoleptic test of dried cabbage processed with water medium at 75°C for 10 minutes was the best. On this treatment dried cabbage were 7.71% of water content, 4.32% of dry matter, 747.24% of rehydration ratio, and 83.128 mg/100 g of vitamin C.
STUDY OF PACKAGE TECHNOLOGY OF HYBRID CORN VUB IN SUKARAJA VILLAGE, DISTRICT SEGINIM, BENGKULU SOUTH REGENCY miswarti, Miswarti; Yahumri, Yahumri; Hidayat, Taufik; Musaddad, Darkam
JURNAL PANGAN Vol 28, No 3 (2019): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.629 KB) | DOI: 10.33964/jp.v28i3.445

Abstract

Corn is the second strategic food commodity after rice. The use of superior hybrid corn seeds can increase production and productivity. This study aims to obtain a hybrid corn VUB farming technology package in Bengkulu Province. The assessment was carried out on irrigated paddy fields in Sukaraja Village, Seginim Subdistrict, South Bengkulu Regency from May to August 2018. The RAK design was used with 5 technological package treatments and 5 replications. The data collected consists of growth components, yield components, yields, input and output costs for each treatment. Data was analyzed using variance analysis and DMRT further testing. The feasibility of farming can be seen from the value of compensation for fees or the ratio between revenue and total costs (R/C ratio). The results of analysis of variance on growth components and yield components showed that there was a real effect of treatment on cob weight, number of rows in one cob, and seed weight per ear while on plant height, number of leaves, ear length, number of seeds in 1 row, ear circumference and weight 1000 items have no real effect. P1 technology package (Bima variety 19 URI, Urea 350 kg/ha, SP36 150 kg/ha, KCl 100 kg/ha and without organic matter) with B/C ratio of 2.08, followed by p5 (varieties NK 6172, Urea 300 kg, Phonska 300 kg/ha) gave the highest yield with B/C ratio of 2.04.
Co-Authors Ali Asgar Dian Histifarina E. Murtiningsih Miswarti Miswarti Taufik Hidayat Thomas Agus Soetiarso Wiwin Setiawati Yahumri, Yahumri