Claim Missing Document
Check
Articles

Found 29 Documents
Search

RESPONS PERTUMBUHAN TANAMAN HIAS ANTHURIUM ‘GELOMBANG CINTA’ (Anthurium plowmanii) PADA BEBERAPA KONSENTRASI BAP DAN FREKUENSI PEMBERIAN PUPUK DAUN Warnita .; Netti Herawati
Jurnal Agroekoteknologi Vol 10, No 2 (2018)
Publisher : Jurusan Agroekoteknologi Fakultas Pertanian Untirta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/j.agrtek.v10i2.5803

Abstract

Ornamental plants anthurium wave love great demand of society because the leaves are beautiful, unique and interesting. The edges of the leaves of anthurium generally with characteristic wavy. Anthurium plant growth stimulation can be enhanced by the application of growth regulators BAP and foliar fertilizers. The purpose of this study was to obtain a concentration of growth regulators BAP and best foliar fertilizer for growing ornamental plants anthurium. Experiments was carried out in the plant tissue culture laboratory of the Faculty of Agriculture, Andalas University from November 2015 to February 2016. Materials used in the love wave anthurium seeds, plant media are a mixture of soil, sand, compost 1: 1: 1 (v / v). Two-factor factorial experiment arranged in completely randomized design with three replications. The first factor was the concentration of BAP (0, 2.5, 5.0 and 7.5 mg/L) and the second factor was the frequency of giving leaf fertilizer (0, 1, 2 times). The variables observed were plant height, leaf width, root length and fresh weight of plants. The data were analyzed by analysis of variance followed by Honestly Significant Difference test 5%. The results showed that there is an interaction between BAP and the frequency of leaf fertilizer application to plant height and root length. The best BAP 2.50 mg/L for leaf width growth and 5.0 mg/L best to increase the fresh weight of plants. The best BAP concentration of 2.50 mg/L for leaf width growth and 5.0 mg/L is best for increasing the fresh weight of plants. Application of leaf fertilizer with a frequency of 2 times shows the highest plant heightKeywords: Anthurium, BAP, Concentration, Foliar fertilizer, Frequency
STUDI PEMBUATAN YOGHURT SARI BIJI NANGKA (Artocarpus heterophyllus) DENGAN PENAMBAHAN KACANG MERAH (Phaseolus vulgaris L.) Aceng Sehat; Usman Pato; Netti Herawati
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

Jackfruit and red beans are frequently found and cultivated in the tropical area, like Indonesia. The research was conduted from Mei to August 2014 in the Laboratory of Analytical of Agricultural Productsand Laboratory of Processing of Agricultural Products, Faculty of Agriculture, University of Riau, Pekanbaru. The study was conducted using Completely Randomised Design (CRD) with 4 treatments and 4 replications. The treatment were ratio of jackfruit seed and red beans namely 100 g : 0 g, 90 g : 10 g, 80 g : 20 g and 70 g : 30 g.Parameters analyzed were protein, fat and ash contents, total lacticacid, pH, total lactic acid bacteri, hedonic and descriptive organoleptic test of flavour, taste and texture. The results indicate that the ratio of  jackfruit seed and red beans had highly significant effect on protein, fat and ash contents, total lactic acid, pH, total lactic acid bacteria and hedonicorganoleptic value of flavor. The ratio of jackfruit and red bean extracts did not have significant effect on hedonic organoleptic value of taste and texture, descriptive organoleptic value of flavour, taste, and texture. The best treatment was P2 with ratio 90 g of jacfruit and 10 g of red bean. Keywords : Yoghurt,Jackfruit seed, red bean, quality.
MUTU BAKSO IKAN EKOR KUNING (Caesio cuning) DENGAN PENAMBAHAN REBUNG (Dendrocalamus asper) Christian Sinaga; Netti Herawati; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

This study aims to get the exact formulation of the slurry shoots with yellowtail fish meat in the manufacture of composite flour meatballs using sago starch and tapioca starch as a filler. The expected benefits of this research is the improve of the nutritional value of the meatballs with the addition of bamboo shoots and increase the diversity of fishery product processing and dissemination of fish balls. The method used in this research is completely randomized design (CRD) with 5 treatments and 3 replications. The treatment in this study is P1 (25% bamboo shoots : 35% yellowtail fish), P2 (20% bamboo shoots : 40% yellowtail fish), P3 (15% bamboo shoots : 45% yellowtail fish), P4 (10% bamboo shoots : 50% yellowtail fish), P5 (5% bamboo shoots : 55% yellowtail fish). The results of this study showed that the addition ratio of shoots on yellowtail fish balls significant effect on water content, fiber content and protein levels as well as color, aroma, flavor and texture of the meatballs are descriptive, but no effect was not apparent to the hedonic test on the attributes of color, texture and an overall assessment. The best treatment is P1 (25% bamboo shoots : 35% yellowtail fish).   Keywords: MeatBall, yellowtail fish, bamboo shoots.
PEMANFAATAN KULIT BUAH NAGA MERAH DAN PENAMBAHAN UBI JALAR UNGU PADA PEMBUATAN SIRUP Qori Oktragangga; Netti Herawati; Rahmayuni Rahmayuni2
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

The purpose of this research was to determine the effected ofred dragon fruit peel and addition of purple sweet potato of to the quality of syrup. This research used Complete Randomized Design (CRD) with four treatments and four replications which followed by Duncan’s New Multiple RangeTest(DNMRT) at level 5%.The treatments in this research wereNJ1(red dragon fruit peel extracts 90% : purple sweet potato pulp 10%), NJ2(red dragon fruit peel extracts 80% :purple sweet potato pulp20%), NJ3 (red dragon fruit peel extracts 70%:purple sweet potato pulp30%) andNJ4(red dragon fruit peel extracts 60% :purple sweet potato pulp 40%). The resultsof this reserch showed that the utilization of red dragon fruit peel and addition ofsweet potato significantly effected on pH, sucrose, viscosity, and sensory value (colour, flavour, taste, viscous, and overall acceptability).  The best treatment syrup was NJ4(dragon fruit peel extracts 60% :sweet potato pulp 40%) was pH 4.93, sucrose 65.91%, viscosity 128.20 cP, and descriptives test of NJ4 are the colour was purple,the flavour wasred dragon fruit peel and purple sweet potato,the taste wasred dragon fruit peel and purple sweet potato, the viscous was rather liquid, and hedonic testwas preferred by panelist. Keywords : Syrup,dragon fruit peel, sweet potato pulp
PENGARUH PENGGUNAAN KEMASAN TERHADAP MUTU KUKIS SUKUN Michael Johnrencius; Netti Herawati; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

This study aimed to determine the best type of packaging to wrap breadfruit cookies. Research used a Completely Randomized Design (CRD) with two factor treatments and three replications. Treatment was different types of packaging as a first factor consist of A1 (without packaging), A2 (using wax paper), A3 (using plastic Polyethylene (PE)), and A4 (using plastic Polypropylene (PP)). As a second factor is the length of storage of B1 (14 days), B2 (28 days), and B3 (42 days). Parameters were water content, peroxide number, analysis of total bacterial, fungal identification (at the macro and micro) and organoleptic (descriptive and hedonic). The results showed interaction of type of packaging and length of storage significantly affected (P<0,05) the acquisition of the water content, peroxide number, and analysis of total bacterial. Type of packaging significantly affected (P<0,05) against the value of water content, peroxide number, and analysis of total bacterial. Length of storage significantly affected (P<0,05) against the value of water content, peroxide number, and analysis of total bacterial. Based on organoleptic assessment descriptively, breadfruit cookies are packed with plastic Polypropylene and plastic Polyethylene able to suppress rancidity that occurs during storage. Based on the organoleptic assessment as hedonic breadfruit cookies are packed with plastic Polypropylene and plastic Polyethylene preferred by the panelists. The best treatment is using type of packaging plastic Polypropylene.Keyword: Type of packaging, length of storage, cookies breadfruit.
PEMANFAATAN PATI BIJI CEMPEDAK (Artocarpus champeden) UNTUK PEMBUATAN EDIBLE FILM Syahrum Syahrum; Netti Herawati; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

Cempedak seed was found to have high starchsof content and yet it has not been optimally utilized. Therefore this research was aimed to utilized the starchsof cempedak seed as material of edible film and to get the best formulations of added of starchscempedak seed. This research was conducted experimentaly by used Complete Randomized Design (CRD) with four treatmens and four replications which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatmens in this research include P1 (2 g starch cempedak seed), P2 (3 g starch cempedak seed), P3(4 g starch cempedak seed), and P4 (5 g starch cempedak seed). The results of research showed that addedof concentrations starchscempedak seed gave significantly affect on water content, thickness, solubility, water uptake, and water vapor transfer rateedible film. The best formulationswas obtained on the edible film with added of starch cempedak seed 5% which has water content of 21.98%, thickness of 0.15mm, solubility of 30.03%, water uptake of 62.74%,  and water vapor transfer rate of 0.18g/m2/hour.Keywords:edible film, starch cempedak seed
Diseminasi Agroteknologi melalui Vertical Garden dalam Mewujudkan Program Adiwiyata di SMA Negeri 13 Padang Netti Herawati; Sanna Paija Hasibuan; Elara Resigia; Zulfadly Syarif; Teguh Budi Prasetyo
Jurnal Pengabdian Warta Andalas Vol 26 No 4.a (2019): Published in December 2019
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.26.4.a.239-245.2019

Abstract

SMA Negeri 13 Padang is one of the high schools in Padang, which has been the partner of the Faculty of Agriculture, Andalas University. Currently, the school is experiencing difficulties in developing the Adiwiyata program. The less than optimal use of the schoolyard becomes an obstacle in realizing this program. The vertical garden is a solution that can be applied in schools so that the yard's utilization can be done optimally. This activity aims to provide knowledge and understanding of the school regarding the vertical garden. This activity was carried out at SMA Negeri 13 Padang using survey methods, counseling, and demonstrations in making a vertical garden. Based on the activities carried out, the results obtained are 16% of the participants know about the vertical garden, and 84% of the participants do not learn the vertical garden technique yet. In the end of program, 80% of the participants understood the vertical garden technique and applied it in their respective classes. The knowledge and understanding of the participants increased by 64%.
PEMANFAATAN LABU KUNING DALAM PEMBUATAN PERMEN JELLY DENGAN PENAMBAHAN RUMPUT LAUT Dedy Insan; Netti Herawati; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

The purpose of this study was to obtain the ratio of pumpkin and seaweed which was selected in the manufacture of jelly candy according to chemical and organoleptic quality. This research was conducted by using Completely Randomized Design (CRD) with five treatments and three replications. The treatments in this study were LKRL1 (ratio of pumpkin:seaweed 66:34), LKRL2 (pumpkin of ratio:seaweed 58:42), LKRL3 (pumpkin of ratio:seaweed 50:50), LKRL4 (pumpkin of ratio:seaweed 42:58), and LKRL5 (ratio of pumpkin: seaweed 34:66). The data obtained were analyzed statistically using ANOVA. The results showed that the use of yellow squash and seaweed significantly affected water content, ash content, reducing sugar content and sensory rating. The selected treatment from this research was LKRL4 which has moisture content 23.69%, ash content 1.77%, reducing sugar content 8.67% and fiber content 0.88%. While the sensory assessment was descriptive ie brownish, slightly scented pumpkin, sweet taste, chewy texture and favored by panelists. Keywords: Candy jelly, pumpkin and seaweed
Pemanfaatan Tepung Biji Nangka dalam Pembuatan Mi Kering Utilization Of Jackfruit Seed Flour In The Manufacture Of Dry Noodles Indra Wijaya; Netti Herawati; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

Dried noodles are food products made from wheat flour with the addition of other foodstuffs and permitted food additions and typical form of noodles.  Dry noodles in this study were made from jackfruit seed flour and wheat flour with the addition of ingredients of soy protein isolates and pumpkin puree. The purpose of this study was to get the best ratio of jackfruit seed flour in the manufacture of dried noodles that meet SNI 8217-2015 dry noodles.  Treatment in the study was the difference in ratio between jackfruit and wheat flour, namely TN1 (90:10), TN2 (80:20), TN3 (70:30) and TN4 (60:40).  The study used a complete randomized design (CRD) with four treatments and four repeats.  The data obtained was then statistically analyzed using analysis of variance (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) at 5%.  The results showed that the use of jackfruit seed flour in chemical analysis had a real effect on chemical parameters in this study except on fat content parameters, while in organoleptic assessment had a real effect except on color parameters and density hedonically.  TN1 treatment with wheat flour and jackfruit seed flour ratio (90:10) was chosen as the best treatment that has chemical characteristics of moisture content 8.21%, ash 4.49%, protein 15.67%, fat 0.1%, carbohydrate 71.52%, coarse fiber 0.73%, wholeness of noodles 98.62% and rehydration time of 5.5 minutes as well as a descriptive color score of 3.4 (somewhat yellow-brown), aroma score of 2.53 (somewhat flavorful of jackfruit seeds), fragility score of 3.07 (somewhat hard) and hedonic color score of 4.30 (likes), aroma score of 3.57 (likes), fragility score of 3.73 (likes), overall rating score of 3.93 (likes). Keyword: Dried noodles, wheat flour, jackfruit seed flour
Transfer Teknologi Budidaya Tanaman Hias untuk Guru-Guru Biologi P.K. Dewi Hayati; Warnita Warnita; Netti Herawati; Sutoyo Sutoyo; Martinius Martinius; Trizelia Trizelia; Herviyanti Herviyanti
Jurnal Pengabdian Warta Andalas Vol 26 No 2 (2019): Published in June 2019
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.26.2.134-140.2019

Abstract

Cultivation of ornamental plants in the school is necessary to provide the loveliness, and conductive atmosphere and environment for the learning process in that school. This community empowerment program aimed to transfer knowledge and technology of ornamental plants cultivation, covering the aspects of growing media, application of plant growth regulator, propagation and hybridization of ornamental plants to the biology teachers of high school. The methods of empowerment were community learning, demonstration, training, and self-practice. Results from the activities showed that the representative biology teachers from districts and cities in West Sumatra could be understood and applied the techniques of ornamental plants cultivation in their respective schools. The Likert analysis showed that a percentage of 95.6%, indicating that the transfer of technology provided is very beneficial for high school biology teachers. Hence, this activity is needed to be continuous in the future.