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INVENTARISASI HAMA DAN PENYAKIT YANG BERASOSIASI PADA TALAS BENENG (Xanthosoma undipes K. Koch) DI KAWASAN GUNUNG KARANG KABUPATEN PANDEGLANG PROVINSI BANTEN Tubagus Bahtiar Rusbana; Andree Saylendra; Rafael Djumantara
Jurnal Agroekoteknologi Vol 8, No 1 (2016)
Publisher : Jurusan Agroekoteknologi Fakultas Pertanian Untirta

The objective of the research was to inventarize pests and diseases that associate with Xanthosoma undipes K. Koch at Mount Karang, Pandeglang, Banten Province. The research was conducted at field of Xanthosoma undipes K. Koch at Mount Karang and Biotechnology Laboratory of Untirta in Serang from May until July 2015. Samples of the Xanthosoma undipes K. Koch were choosen by purposive sampling methods from several points around Mount Karang. Several types of pests, predators, and diseases were found in the cultivation field of Xanthosoma undipes K. Koch. The pests were mantises, grasshoppers, snout beetles, long-horned grasshopper, big eyes dragonfly, ants, cockroaches, spiders, and butterflies. The predators including parasites were ants, flies, stone flies, and crickets. Two diseases were found i.e. leaf blight caused by Phytophtora colocasiae and sooty mold disease caused by Capnodium sp. The study also revealed that pests and diseases were also found in the storage process (post-harvest). Some warehouse pests such as pillbugs, ants and mites were found. The disease found were stem rot disease caused by Sclerotium rolfsii and soft rot caused by Lasiodiplodia theobromae.Keywords: Xanthosoma undipes K. Koch, Pest and diseases

PENGARUH KUAT MEDAN MAGNET DAN LAMA PERENDAMAN TERHADAP PERKECAMBAHAN PADI (Oryza sativa L.) KADALUARSA VARIETAS CIHERANG Yuhelsa Putra; Tubagus Bahtiar Rusbana; Wulan Anggraeni
Jurnal Agroekoteknologi Vol 6, No 2 (2014)
Publisher : Jurusan Agroekoteknologi Fakultas Pertanian Untirta

This research was aimed to know the effect of magnetic field strenght and duration of Immersion on Germination of ExpiredRice (Oryza sativa L.) Seed of Ciherang Variety. This research used a Randomized Complete Design with two factors. The first factor was magnetic field strenght (M) consisting of four levels, namely: M0 (0 mT), M1 (15 mT), M2 (20 mT) and M3 (25 mT). The second factor was duration immersion in magnetized water (T), which consists of three levels, namely: T1 (12 hours), T2 (24 hours) and T3 (36 hours). The combination treatment was repeated three times, so there was 36 experimental units. Observed variables were germination age (days), the maximum growth potential (%), growth rate (%/day), normal germination percentage (%) and abnormal germination percentage (%). The result showed that magnetic field strenght and magnetized water is not able to improved for all observed variables were germination age (days), maximum growth potential (%), growth rate (%/day), normal germination percentage (%) and abnormal germination percentage (%). There was an interaction between the magnetic field strenght and duration of immersion time. The interaction magnetic field strenght of 0 mT and 15 mT with 12 hours and 20 mT with 24 hours immersion. Improved the growth rate and normal germination percentage by 0,95 %/day and 13,33% consecutively.

PENGARUH PENAMBAHAN ASAP CAIR TERHADAP PERUBAHAN MUTU NIRA AREN SELAMA PENYADAPAN DAN PENYIMPANAN Tubagus Bahtiar Rusbana
Jurnal Agroekoteknologi Vol 1, No 2 (2009)
Publisher : Jurusan Agroekoteknologi Fakultas Pertanian Untirta

ABSTRACTPalm juice as a raw material of brown sugar can be fermented easly. Smoke is used traditionally as an alternative indirect way to preserve the palm juice. Preservation of palm juice using liquid smoke directly have never been conducted before. The aim of this study is to investigate the effects of liquid smoke on palm juice preservation. First step, the liquid smoke was redestilated. Then, 0,50%, 1,00%, 1,50%, 2,00%, and 3,00%(v/v) concentration of liquid smoke was applied on palm juice when tapping and storage. It showed that the liquid smoke with concentration under 0,5% (v/v) cannot preserve the palm juice during 12 hours storage. 1% until 3% liquid smoke can preserve the palm juice during 12 hours storage. In fact, the pH of palm juice with liquid smoke increased when it was tapped, but the pH of palm juice without liquid smoke decreased certainly. The concentration of liquid smoke 1% and 3% could preserve the pH of palm juice above 6. That indicated the palm juice could be processed become brown sugar.Key Words: Liquid Smoke Palm Juice, Tapping, and Storage

PENGARUH DESTILASI ULANG ASAP CAIR TERHADAP PERUBAHAN WARNA GULA MERAH Slamet Budijanto; Tubagus Bahtiar Rusbana
Jurnal Agroekoteknologi Vol 1, No 2 (2009)
Publisher : Jurusan Agroekoteknologi Fakultas Pertanian Untirta

ABSTRACTBrown sugar has a specificity than others. It is not only as a sweetener, but also have a low glicemic index and specific flavor. That are the reason why does the brown sugar become a prospective commodity in the global market. Palm juice is th raw material of brown sugar which is easy to fermentation when it is tapped. An alternative way to preserved the palm juice was using liquid smoke. The aim of this research was identifying the effect of additional liquid smoke with redistilation and without redistilation on the colour’s changing of brown sugar. It used Chromameter CR300 to measured colour intencity with La and b system. The result showed that additional liquid smoke with or without redistillation made the colour’s changing. The colour of brown sugar with additional redistillation liquid smoke lighter than brown sugar with additional liquid smoke without redistillation.Key words : Brown Sugar, liquid smoke, redistillation, colour.

PENGARUH MEDAN MAGNET SOLENOIDA DAN PERENDAMAN AIR MAGNETISASI TERHADAP BENIH KACANG KEDELAI ( Glicyne max (L) Merril) KADALUARSA VARIETAS TANGGAMUS Yuhelsa Putra; Tubagus Bahtiar Rusbana; Livio Agung Dharmesta
Jurnal Agroekoteknologi Vol 7, No 2 (2015)
Publisher : Jurusan Agroekoteknologi Fakultas Pertanian Untirta

The study aims to determine the effect of the magnetic field strength and the duration of magnetized water on germination of 2 year old Tanggamus of expired soybean seeds. The study was carried out in a closed room with the temperature used was 16°C-20°C in Desember 2015 to January 2016. The study was compiled using a completely randomized factorial design with 2 factor. The first factor is the magnetic field strength which consist of 4 level M0 (the magnetic field strength of solenoid 0mT), M1 (the magnetic field strength of solenoid 1mT), M2 (the magnetic field strength of solenoid 2mT), M3 (the magnetic field strength of solenoid 3mT). The second factor is the duration of magnetized water which consists of 3 level T1 (the 18 hour duration of magnetized water), T2 (the 24 hour duration of magnetized water), T3 (the 36 hour duration of magnetized water). The treatment was repeated 3 times so that there are 36 units of observed variables experiment such as the germination age the potential of growth, the maximum speed of growth, the normal percentage of germination, the abnormal percentage of germination, the abnormal percentage of germination. The solenoid magnetic field treatment level 2 mT gave a very real influence on the parameters of the age of maximum growth potential, the growth rate, the percentage of normal seedliry of 6 month old and 2 year old expired soybean seeds. The treatments of soaking seeds with 24 hour duration of magnetized water produced the best developments on the 6 month old and 2 year old expired seeds even though there are differences in same of the best results in the observation parameter of both of the expired speeds. The best level treatment of 6 month old expired seed is the interaction of M2T2 level (the magnetic field strength 2mT and the duration of 24 hour magnetized water) which provided the best result to the parameter of maximum growth potential, percentage of normal germination, and percentage of abnormal germination. While the best level treatment of 2 year old expired seed is the interaction of M2T3 level (the magnetic field strength 2mT and the duration of 36 hour magnetized water) which provided the best result to the parameter of germination age, speed of growth and percentage normal germination.Key words : magnetized, solenoid, expiry, germination, soybean, seeds

Uji Antagonis Pseudomonas sp. Asal Endofit Perakaran Padi Terhadap Penyakit Blas (Pyricularia oryzae) Secara In Vitro Andree Saylendra; Tubagus Bahtiar Rusbana; Linda Herdiani
Agrologia Vol 4, No 2 (2015): Agrologia: Jurnal Ilmu Budidaya Tanaman
Publisher : Faculty of Agriculture, Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/a.v4i2.203

The purpose of this research was to determine the antagonistic bacteria Pseudomonas spp. of paddy roots endophytic against disease blast (Pycularia oryzae) in vitro. This research was conducted at the Laboratory of Agroecology, Faculty of Agriculture, University of Sultan Ageng Tirtayasa on April to June 2015. This research implemented experimental one factor that arranged in Completely Randomized Design with three replications. The treatment consisted of 9 isolates of Pseudomonas sp. which was screened from endophytic roots of paddy plants. The test results showed that antagonistic in vitro testing could inhibit the growth P. oryzae. Inhibition of 9 isolates to the growth Pseudomonas spp. had the significant clear zone. Isolate Ps 17 (58.89%), Ps 22 (54.44%), Ps 37 (52.06%) and Ps 39 (61.42%) have the largest inhibition. The results showed that the bacteria Pseudomonas sp. on this research is potential on controlling disease blast in paddy plant.

Pemanfaatan Sumber Pangan Lokal Khas Provinsi Banten (Talas Beneng Sebagai Bahan Baku Produk Keripik): Pengabdian Pengolahan kripik talas beneng Nezly Nurlia Putri; Nia Ariani Putri; Fitria Riany Eris; Vega Yoesepa Pamela; Septariawulan Kusumasari; Tubagus Bahtiar Rusbana; Puji Wulandari; Winda Nurtiana; Rifqi Ahmad Riyanto; Zulfatun Najah; Ainun Nafisah; Mohamad Ana Syabana; Muhammad Dhabit Dzikribillah; Rahma Hariyanti
Abdi-mesin: Jurnal Pengabdian Masyarakat Teknik Mesin Vol. 2 No. 2 (2022): Abdimesin
Publisher : Program Studi Teknik Mesin Universitas Pembangunan Nasional "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/abdi-mesin.v2i2.58

Pengabdian masyarakat yang sudah dilaksanakan oleh program Studi Teknologi Pangan Universitas Sultan Ageng Tirtayasa (Untirta) di Desa Talaga Warna, Kecamatan Pabuaran, Kabupaten Serang merupakan salah satu perwujudan dan pengaplikasian bidang ilmu atau kajian pada bidang rekayasa dan pengolahan pangan. Pengabdian masyarakat yang dilakukan oleh program studi teknologi pangan berkerjasama dengan Balai Penyuluhan Pertanian (BPP) Kecamatan Pabuaran dalam bentuk pelatihan pengolahan kripik talas beneng yang difokuskan pada penurunan kadar oksalat. Batas konsumsi kalsium oksalat adalah 71mg / 100g berat basah talas. Apabila terkonsumsi dapat menimbulkan pembengkakan pada bibir dan mulut atau rasa gatal pada lidah dan tenggorokan.Kadar kalsium oksalat tepung talas varietas beneng, mentega, semir dan hijau berkisar antara 219.3 - 759.9 ppm. Umbi talas beneng dapat meningkatkan potensi sumber pangan lokal dan pendapatan masyarakat setempat. Salah satunya kandungan karbohidrat yang tinggi dan mensubstitusi beras. Kegiatan pengabdian ini bertujuan untuk memperkenalkan dan meningkatkan pemanfaatan sumber pangan lokal talas beneng sebagai bahan baku olahan produk pangan, memberikan informasi dan solusi cara menurunkan kandungan oksalat serta meningkatkan ketrampilan dan pengetahuan masyarakat tentang teknologi pengolahan pangan. Pelaksanaan kegiatan ini terdiri dari tujuh tahapan dengan pendekatan partisipatif. Hasil pengabdian di Desa Telaga Warna adalah Ibu-ibu mampu menjelaskan sumber pangan lokal dan pemanfaatan talas beneng sebagai bahan baku olahan produk pangan, mendapatkan solusi alternatif dari kendala yang ditemukan dilapangan dan kegiatan ini berjalan dengan lancer dimana terlihat antusias dan semangat ibu-ibu mengikuti kegiatan ini

Pemanfaatan Sumber Pangan Lokal Khas Provinsi Banten (Talas Beneng Sebagai Bahan Baku Produk Keripik) Nezly Nurlia Putri; Nia Ariani Putri; Fitria Riany Eris; Vega Yoesepa Pamela; Septariawulan Kusumasari; Tubagus Bahtiar Rusbana; Puji Wulandari; Winda Nurtiana; Rifqi Ahmad Riyanto; Zulfatun Najah; Ainun Nafisah; Mohamad Ana Syabana; Muhammad Dhabit Dzikribillah; Rahma Hariyanti
abdimesin Vol. 2 No. 2 (2022): AbdiMesin
Publisher : abdimesin

Show Abstract | Download Original | Original Source | Check in Google Scholar

Pengabdian masyarakat yang sudah dilaksanakan oleh program Studi Teknologi Pangan Universitas Sultan Ageng Tirtayasa (Untirta) di Desa Talaga Warna, Kecamatan Pabuaran, Kabupaten Serang merupakan salah satu perwujudan dan pengaplikasian bidang ilmu atau kajian pada bidang rekayasa dan pengolahan pangan. Pengabdian masyarakat yang dilakukan oleh program studi teknologi pangan berkerjasama dengan Balai Penyuluhan Pertanian (BPP) Kecamatan Pabuaran dalam bentuk pelatihan pengolahan kripik talas beneng yang difokuskan pada penurunan kadar oksalat. Batas konsumsi kalsium oksalat adalah 71mg / 100g berat basah talas. Apabila terkonsumsi dapat menimbulkan pembengkakan pada bibir dan mulut atau rasa gatal pada lidah dan tenggorokan.Kadar kalsium oksalat tepung talas varietas beneng, mentega, semir dan hijau berkisar antara 219.3 - 759.9 ppm. Umbi talas beneng dapat meningkatkan potensi sumber pangan lokal dan pendapatan masyarakat setempat. Salah satunya kandungan karbohidrat yang tinggi dan mensubstitusi beras. Kegiatan pengabdian ini bertujuan untuk memperkenalkan dan meningkatkan pemanfaatan sumber pangan lokal talas beneng sebagai bahan baku olahan produk pangan, memberikan informasi dan solusi cara menurunkan kandungan oksalat serta meningkatkan ketrampilan dan pengetahuan masyarakat tentang teknologi pengolahan pangan. Pelaksanaan kegiatan ini terdiri dari tujuh tahapan dengan pendekatan partisipatif. Hasil pengabdian di Desa Telaga Warna adalah Ibu-ibu mampu menjelaskan sumber pangan lokal dan pemanfaatan talas beneng sebagai bahan baku olahan produk pangan, mendapatkan solusi alternatif dari kendala yang ditemukan dilapangan dan kegiatan ini berjalan dengan lancer dimana terlihat antusias dan semangat ibu-ibu mengikuti kegiatan ini.

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