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Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian
ISSN : 20888732     EISSN : 27725232     DOI : https://doi.org/10.29244/jstsv
Jurnal Sains Terapan (JST) publishes articles in Applied Science, Applied Agriculture, Applied Technology-Information, and Applied Agribusiness issues.
Arjuna Subject : Umum - Umum
Articles 111 Documents
Verifikasi Metode Penentuan Residu Pestisida Beta Siflutrin dalam Kentang (Solanum tuberosum L) secara Kromatografi Gas (Verification of Method for Determination of Residual Pesticides Beta Siflutrin in Potato (Solanum tuberosum L) with Gas Chromatography) Fahrizal Hazra; Lisa Rosdiana
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 3 No. 1 (2013): Jurnal Sains Terapan, Volume 3, Nomor 1, Tahun 2013
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jstsv.3.1.50-55

Abstract

The determination of residual pesticides beta siflutrin in potato (Solanum tuberosum L) was conducted by Gas Chromatography (GC). The separation was conducted on a DB-1 (30m×0.25mm×0.25µm) coloum, using a nitrogen gas as mobile phase at flow rate of 25 mL/min. The determination of beta siflutrin in potato with GC was based on the verification method. The detection was ECD detector. Verification parameters tested were linearity, accuracy, precision, limit of detection (LOD), and limit of quantitation (LOQ). Linearity had a correlation coefficient (r) of 0.9992. Accuracy had a recovery value of 99.49%. Precision had a value of relative standard deviation (% RSD) of 2.48%. The limit of detection (LOD) and limit of quantitation (LOQ) obtained was 0.001305 and 0.00435 mg/kg. The result of this research showed that the method of determination of residual pesticides beta siflutrin in potato with GC can be used as a routine analysis.Key words: verification, beta siflutrin, GC, potato
Pengembangan Beras Jagung dan Penyusunan SOP Penanakan menggunakan Rice Cooker Tjahja Muhandri; Subarna Subarna
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (124.493 KB) | DOI: 10.29244/jstsv.1.1.1-7

Abstract

Research on rice substitution has been done, but it is difficult in application. The objectives of this research were to study the corn rice technology and to design the standard operating procedure (SOP) of corn rice cooking. This research used P21 corn variety, polisher, breaker roll, shiver and rice cooker. Corns were crushed, polished, and shivered in to 5 sizes (>4 mm, 3.35-4 mm, 2.36-3.35 mm, 1.18-2.36, dan <1.18 mm).  A part of corn grits were cooked straightly, another part were soaked before cooking.  The survey result showed that consumers preferred 1.18-2.36 mm corn grits.  Corn grits of <1.18 mm and 1.18-2.36 mm, can be cooked using rice cooker without pre-soaking. Corn grits of >4 mm, 3.35-4 mm, and 2.36-3.35 mm should be soaked before cooked using rice cooker. Nutrition content of corn grits were 79.08% of carbohydrates, 6.80% of protein, 1.1%of lipid, 15.48% of dietary fiber, 0.25% of ash,  and 353.38 kcal of calorie.Keyword : corn rice, cooked, rice cooker
To Biomassa Tempurung Buah nyamplung (Callophyllum spp) untuk Pembuatan Briket Arang sebagai Bahan Bakar Alternatif Fahrizal Hazra; Novita Sari
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (354.301 KB) | DOI: 10.29244/jstsv.1.1.8-13

Abstract

Nyamplung shell is a biomass whose existence has not been optimally utilized. Biomass is a solid waste that can be used again as a source of fuel. Favorable characteristics of the biomass is an energy source that can be utilized in a sustainable manner because it is renewable. Biomass of Nyamplung shell can be processed become a form of solid fuel with a same specific dimension, it is resulting from compression of bulk materials, powders, and the relatively small size commonly referred to as charcoal briquettes.  The aim of this research is to test the feasibility of nyamplung shell as a raw material for making briquettes on the households by conducting analysis of quality parameters briquette specimens including physical properties (water content, calor value, and density), briquette durability (persistence press), chemical (ash content, fixed carbon and volatile matter content) and the rate of burning charcoal briquette.  The treatment in this aim is a mixture composition of raw materials (charcoal of Nyamplung shell) who were given the same amount of adhesive and compressed by compressing hydraulic briquette. The results showed that, charcoal briquettes made from the Calophyllum shell can be used as alternative energy, with a characteristic range of values from 3,39-3,83% moisture content, calor value ranges from 3.646,14-5.431,35 calories / gram, the range of density values 0,663-0,721 gram/cm3, the range of persistence press value 1,98-5,39 kg/cm2, the range of ash content value 19,89-24,51%, the range of fixed carbon value 33,09-40,86%, the range of volatile matter value 35,03-38,57%, and the range of rate of burning from 0,0574-0,0898 grams/second. The low value of moisture content can lead to higher heating value of charcoal briquettes. High/low levels of volatile could affect fast/slow rate of burning charcoal briquettes. Key words : nyamplung shell, biomass, charcoal briquette
Pengaruh PhytoRemediator Tanaman Kayu Apu (Pistia stratiotes) dan Kiambang (Salvinia molesta) pada Kualitas Air Graywater untuk Hidroponik Tanaman Selada (Lactuca sativa) Oteng Haridjaja; Wahyu Purwakusuma; Ratih Safitri
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (763.633 KB) | DOI: 10.29244/jstsv.1.1.14-22

Abstract

Graywater of domestic waste has a  biodegradable organic matter characteristics which can be decreased by using waterwaste phytoremediator method. The objective of this research was to study the effect of Pistia Stratiotes and Salvinia Molesta on water quality for hydrophonic media of Lactuca Sativa production. Greenhouse experiments were conducted at Darmaga Research Station, Bogor. A complete factorial experimental design with three replications was used. The first factor was two waterwaste circulation remediator tank types (WWCRTT), and the second factor was a control, Pistia and Salvinia treatments.  The results of these experiments showed that:  the influence of plant has a significant difference to water COD at zero to one week after planting(WAP), and the influence of WWCRTT has also a significant difference to water COD at three WAP. The influence of WWCRTT has a significant difference to P-water content at zero, two, and three WAP. Plants, WWCRTT and their combinations have significant diference on NO3-water content at one WAP. The total of P and NO3 water contents were not sufficient for plant growth, and the influence of  flooding water and bad drainage can decrease plant yield.Key words: graywater, hydrophonic, phytoremediator
Mie Kering Berbahan Baku Ubi Jalar (Formulasi, Proses Produksi, Karakteristik Produk) Dewi Sarastani
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (540.011 KB) | DOI: 10.29244/jstsv.1.1.23-29

Abstract

The purpose of this research  is to study the processing of  Ipomoea batatas L based dry noodle . Dry noodle is successfully made from corm of the Ipomoea batatas L, without starting from flour. Noodle's production steps are braising of corm, mixing corm with supplement material, braising of noodle dough, making of noodle sheets,  steaming and drying the noodle’s circuits ,  dry noodle's packaging.  The result shows that mie[noodle] from  purple parsnip have organoleptic's score to perceive, color, aroma, and elasticity that equals with  mie from wheat, but has ekstensibility's score inferior than mie from wheat. Chemical contents  of Purple Parsnip’s mie are 11.34% of moisture content, 6.68% of  protein, 0.94% of fat, 5.02% of ash, and 1.1% of fiber.  According to Indonesian National Standart [number 01 3551 2000], the moisture and protein content of Purple Parsnip’s mie meet  to instant mie specification.Keyword : corm, Ipomoea batatas L, mie
Studi Pembuatan Mie Kering Berbahan Baku Tepung Singkong Dan Mocal (Modified Cassava Flour) Neny Mariyani
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (638.657 KB) | DOI: 10.29244/jstsv.1.1.30-41

Abstract

The objectives of this research is to find the best formulation of cassava flour and mocal (modified cassava flour) based dry noodle which can compete with wheat flour based dry noodle. This research consist of experiments with several variation of composition cassava flour and mocal including 40% and 50%.  Mocal used in this research was produced from spontaneous fermentation which would be compared with commercial mocal which was usually produced from non-spontaneous fermentation. Spontaneous fermentation is natural fermentation process which no added  microorganisms.  The sensory evaluation of dry and rehydration noodles which are physical appearance, color, odor, taste, gumminess and extensibility. The data was analized by ANOVA (Analysis of Variance) and then Duncan Test. The best result was then examined`for it’s chemical composition like moisture content, ash, crude fat, protein and carbohydrate (crude fiber). The result showed that the best formulation to produced dry noodle use mocal from spontaneous fermentation with composition 40% mocal and 60% wheat flour. The best dry noodle contained (wet weight basis) of 12,31% moisture content, 3,97% ash, 6,69% protein, 1,13% crude fat and 3,86% crude fiber.Keyword : cassava flour, mocal, spontaneous fermentation, commercial mocal
Analisis Preferensi dan Kepuasan Konsumen terhadap Beras di Kecamatan Mulyorejo Surabaya Jawa Timur (The Analysis of Preferences and Customer Satisfaction on Rice in Mulyorejo District, Surabaya, East Java) Rita Nurmalina; Endang Pudji Astuti
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (501.702 KB) | DOI: 10.29244/jstsv.1.1.42-53

Abstract

Rice is a very important commodity. Rice plays an important role in food security, economic stability, and employment. Consumer behavior in rice consumption continues to grow. Improved incomes lead to increased demands on quality. Changes in demographic structures, such as level of education, lifestyle, technology, transportation, and communication, affect the customer preferences and satisfaction with the rice they consume. In line with efforts to increase productivity, the rice should be produced to meet consumer expectations which are constantly evolving.  This study aimed to identify the characteristics, analyze the decision-making process, preferences, and customer satisfaction, as well as making the right marketing mix recommendations based on the study of consumer behavior on three different social classes (lower class, middle, and upper). Convinience Sampling was used. The analytical tool used in this study was a descriptive analysis, Important & Performance Analysis (IPA) and the Customer Satisfaction Index (CSI).  Data processing with descriptive analysis showed some differences in the characteristics of responders and decision-making processes at all three social classes. The differences associated with educational level and family income levels, initial consideration of the purchase of rice, and where to purchase the rice.  CSI showed that the total satisfaction on all three social classes is entirely in the range “satisfied”. However, the higher the social class, the higher the satisfaction of the rice consumed. Data processing by IPA showed that the performance, which should be improved based on consumer preference and satisfaction, was a top-class ease of getting rice and seller services. The performance on middle-class consumers have to be improved in assessing durability of rice, grain uniformity, and broken. While the upscale consumer should improve performance in terms of price, flavor, broken, and clean rice.Keywords: consumption, quality, expectation, social class, sample, performance.
Analisis Kepuasan dan Loyalitas Konsumen Midori Japanaese Restaurant Cabang K.H. Wahid Hasyim Jakarta Pusat Tintin Sarianti; Rr. Prita E Putriana
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (476.082 KB) | DOI: 10.29244/jstsv.1.1.54-65

Abstract

Citizen consumption for the times towards food is more increase. This matter will be influenced by the increasing need of citizen on nutrition and nutrient. This phenomenon is followed by the existence of many restaurants as business caterers. Jakarta is one of the cities in Indonesia with a variety of diversity, including in terms of food. There are various kinds of foods sold in restaurants in Jakarta, both from within and outside the country. One of them is a unique Japanese food. Currently, there are more and more Japanese food restaurants in Jakarta. One of the restaurants that still survive until this day is Midori Japanese Restaurant. In maintaining its business, Midori Japanese Restaurant needed to explore its consumer characteristics, consumer satisfaction, and consumer loyalty. The restaurant can implement marketing strategies to maintain its business. This research was commenced from March to May 2010 and conducted at Midori Japanese Restaurant branch K.H. Wahid Hasyim Central Jakarta. This research used descriptive analysis for consumer characteristics, Customer Satisfaction Index (CSI), Importance Performance Analysis (IPA) to know the attributes improvements, and loyalty pyramid to determine the level of consumer loyalty. This research also provided recommendations that can be done as marketing strategy.Keywords: Japanese food, consumer characteristics, consumer satisfaction, consumer loyalty, descriptive analysis, Customer Satisfaction Index (CSI), Importance Performance Analysis (IPA), loyalty pyramid.
Penggunaan Alang-alang untuk Mengendalikan Gulma dan Meningkatkan Produksi Tanaman Jagung (Zea mays L.) di Lahan Kering Idi Darpan Maulana; M. A. Chodzin
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (521.285 KB) | DOI: 10.29244/jstsv.1.1.66-72

Abstract

A field experience conducted at Cikabayan, IPB Dramaga Bogor from January to Juni 2010 was designed to determine the effect of different dosage of ‘alang-alang’ much compared with control such as nno weeding and usual weeding on growth and yield of corn.  The experiment was designed in a randomized complete block designed with three replications.  The treatment was dosage of ‘alang-alang’ mulch consisting of 0, 2, 4, 6, 8 ton ha -1.  Result indicated thar ‘alang-alang’ mulching (6 and 8 ton ha -1) increased plant growth and production.  Beside that, ‘alang-alang’ mulching suppressed weed growth.Keywords : alang-alang, mulch, weed, maize
PREVALENSI KECACINGAN SALURAN PENCERNAAN PADA PRIMATA DI PUSAT REHABILITASI PRIMATA JAWA: Prevalence of Digestive Worm in Primates at The Java Primate Rehabilitation Center Tetty Barunawati Siagian; Diva Octavia; Ida Mansur
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 11 No. 2 (2021): Jurnal Sains Terapan, Volume 11 Nomor 2, Tahun 2021
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (222.817 KB) | DOI: 10.29244/jstsv.11.2.42-48

Abstract

ABSTRAKPopulasi primata baik di penangkaran maupun di alam jumlahnya semakin berkurang. Salah satu penyebabnya adalah penyakit kecacingan. Kecacingan sering menginfeksi primata terutama yang di pelihara secara eksitu. Infeksi cacing menimbulkan kesakitan dan ketidaknyamanan pada primata dan dapat menularkan ke manusia (zoonosis). Penelitian ini bertujuan untuk mengetahui jenis cacing saluran pencernaan dan prevalensinya pada primata di Pusat Rehabilitasi Primata Jawa. Penelitian dilakukan pada 32 ekor primata yang terdiri atas 18 ekor owa jawa, 13 ekor lutung jawa dan satu ekor siamang. Pemeriksaan feses dilakukan secara kualitatif menggunakan metode natif dan pengapungan. Hasil pemeriksaan menunjukkan tiga ekor primata positif terinfeksi cacing nematoda saluran pencernaan, yaitu satu ekor owa jawa dan dua ekor lutung. Prevalensi kecacingan pada primata sebesar 9,4%. Prevalensi kecacingan masing-masing primata yaitu 3,1% pada owa jawa dan 6,3% pada lutung jawa. Prevalensi kecacingan pada lutung jawa lebih tinggi (15, 4%) dibandingkan dengan owa jawa (5,6%). Tipe telur cacing yang ditemukan adalah telur trichurid. Infeksi cacing tidak ditemukan pada siamang.Kata kunci : kecacingan, prevalensi, primata, trichurid ABSTRACTPrimate populations both in captivity and in nature are decreasing in number. One of the causes is helminthiasis. Worms often infect primates, especially those kept ex-situ. Worm infections cause pain and discomfort to primates and can infect humans (zoonosis). This study aims to determine the types of intestinal worms and the prevalence of worm infection in primates at the Java Primate Rehabilitation Center. The study was conducted on 32 primates consisting of 18 Javan gibbons, 13 Javan langurs, and one siamang. The qualitative examination of feces using native and flotation methods. The results showed three primates were positively infected with gastrointestinal nematode worms, one Javan gibbon and two langurs. The prevalence of helminthiasis in primates is 9.4%. The frequency of helminthiasis in each primate was 3.1% in Javan gibbons and 6.3% in Javan langurs. The prevalence of helminthiasis in Javan langurs was higher (15.4%) than in Javan gibbons (5.6%). The type of worm eggs found was trichurid eggs. Worm infections were not found in siamang.Key words : helminthiasis, prevalence, primate, Trichur

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