Garuda - Garba Rujukan Digital

Muji Paramuji

Teknologi Hasil Pertanian

Author-ID : 5326501

Agriculture, Biological Sciences & Forestry

Published : 3 Documents Claim Missing Document

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Study of Corn Plant Availability as a Source of Forage for Feed and Beef Cattle Waste Potential Muji Paramuji; Suprihatin; Titi Candra Sunarti; Sukard
Jurnal Pertanian Tropik Vol. 7 No. 2 (2020): JURNAL PERTANIAN TROPIK
Publisher : Talenta Publisher

ABSTRACT One of the factors that determine the growth of beef cattle is the supply of feed. The main feed source for beef cattle is forage which is currently increasingly limited in availability. The purpose of this study is to examine and evaluate the utilization of corn waste into forage sources of feed and the potential amount of beef cattle waste in Deli Serdang Regency. The data source used in this study is secondary data covering the planting area of corn and beef cattle population described in a qualitative description. The results of studies and evaluations indicated that the availability of forage production of corn (stover) as a source of forage for beef cattle feed in Deli Serdang Regency, in average is only sufficient of 80.57% of the existing beef cattle population, that is every 20,066.95 Ha of corn plants can provide forage for 75,234 cows. Cattle waste potential in the form of feces is 509,385,066.00 kg/year, urine is 203,479,979.00 L/year and the remaining feed is 34,255,889.00 kg/year. Keywords: corn, forage, feed, beef cattle

Study of the Use of Yeast Types and Soaking Time on the Quality of Cocoa Beans (Theobroma cacao L.) Muji Paramuji; Wanbahroni Jiwar Baru; Wahyu Syahputra
Jurnal Pertanian Tropik Vol. 9 No. 3 (2022): Jurnal Pertanian Tropik
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpt.v9i3.10215

The quality of cocoa beans at the farmer level is very low. The main factor that makes the quality of cocoa is low, it of which is fermentation. Improved fermentation will improve the quality of the cocoa beans produced. This study aims to examine the effect of the use of yeast types and soaking time on the quality of cocoa beans. This research has been carried out in the laboratory of the Faculty of Agriculture UISU Medan using a factorial Completely Randomized Design (CRD), which consists of two factors, namely: Factor I type of yeast (R) consisting of 4 levels: R0 = Control; R1 = Bread Yeast; R2 = Tempeh Yeast and R3 = Tape Yeast. Factor II The immersion time (P) consists of 4 levels: P1 = 1 hour; P2 = 2 hours; P3 = 3 hours and P4 = 4 hours with 2 repetitions. Parameters observed were yield, pH, water content, fat content, and organoleptic test of taste and aroma. The data is analyzed using means of variance and if it had a significant effect, then continued with Duncan's Multiple Range Test (DMRT). The results of the study showed that the type of yeast had a significant effect on pH, water content, fat content, and organoleptic test values for taste and aroma. Soaking time has significantly different effects on pH, fat content, and organoleptic test values for taste and aroma. The interaction of the treatment the effect of yeast type and soaking time had no significant effect on all observed parameters. Fermentation of cocoa beans with the addition of yeast can improve the quality of cocoa beans, especially with the addition of baker's yeast and soaking time of 4 hours to produce the highest taste and aroma.

Effect of Yellow Sweet Potato Substitution and Egg Yolk Amount in Making Wet Noodles: - Muji Paramuji; Wanbahroni Jiwar Barus; Miranti; Aprilawati Sitompul; Muhammad Nuh; Eka Ayutiningsih
Jurnal Pertanian Tropik Vol. 9 No. 3 (2022): Jurnal Pertanian Tropik
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpt.v9i3.10408

Most of the noodles are made from wheat flour, for countries that do not produce wheat this is a problem because the need for wheat must be imported and generates a large amount of foreign exchange. This situation resulted in research involving the use of non-wheat flour or mixing wheat flour with other flour to produce noodles. This study aims to determine the effect of the substitution of wheat flour with yellow sweet potato and the amount of egg yolk in the manufacture of wet noodles. The study used a factorial completely randomized design (CRD), which consisted of two factors, namely: substitution of wheat flour with yellow sweet potato with the code "U" consisting of 4 levels; U1 = 10 %; U2 = 20 %; U3 = 30 %; U4 = 40 %. Egg yolk amount, and with code "T" which consists of 4 levels; T1 = 5 %, T2 = 10 %, T3 = 15 %, and T4 = 20 %. Parameters observed were yield, protein content, moisture content, stretchability, and organoleptic test of texture, color, and taste. The research was carried out at the UISU Faculty of Agriculture laboratory, Medan. The main ingredient used in this research is yellow sweet potato. The results of statistical analysis on each parameter concluded that the substitution of wheat flour with yellow sweet potato had a very significant effect (P<0.01) on the yield, protein content, water content, tensile strength value, organoleptic texture, color, and taste of noodles. Wet. The amount of yolk dose had a very significant effect (P<0.01) on protein content, moisture content, tensile strength value, organoleptic texture, color, and taste of wet noodles. The two treatment factors did not show any interaction. To produce wet noodles with the best quality, you can substitute up to 30% wheat flour with yellow sweet potato and use 20% egg yolk.

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