Garuda - Garba Rujukan Digital

All

Cannarium (Jurnal Ilmu-ilmu Pertanian)

cannarium
Website

Published by Universitas Khairun

ISSN : 16931491 EISSN : 27745201 DOI : http://dx.doi.org/10.33387/cannarium

Core Subject : Economy, Science, Agriculture, Social,

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Social Sciences

Cannarium is a journal of agricultural sciences. It is a peer-reviewed, scientific journal published by the Faculty of Agriculture, Universitas Khairun Indonesia. Cannarium journal aims at publishing original, scientifically research articles and article review that describe and explain a wide range of agricultural fields and disciplines including Agronomy, Horticulture, plant breeding, plant protection, Agribusiness, Agroindustry, Food Science, Soil Science, Forestry, and Environmental Sciences, bioenergy, Animal Husbandary and other pertinent related to tropical islands-based biodiversity, agricultural sustainability, and ecosystem services. The applications of new molecular, microscopic, and analytical techniques to understanding and explaining population and community dynamics are also of great interest. Cannarium is published twice a year in both print and online versions Cannarium publishes under the cooperation Faculty of Agriculture, Universitas Khairun. The journal publishes in June and December. Cannarium is a free access journal at https://ejournal.unkhair.ac.id/index.php/cannarium

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Agronomi dan Ilmu Tanaman

Articles 6 Documents

Search results for , issue "Vol 19, No 2 (2021)" : 6 Documents clear

Kajian Sifat Fisikokimia dan Organoleptik Cookies Rempah Dengan Penambahan Ekstrak Daging Buah Pala (Myristica fragrans) Nabila Shellawaty Latulanit; Nurjanna Albaar; Hamidin Rasulu; Abu Rahmat Ibrahim; Angela Wulansari
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

Extract from the nutmeg flesh can be used as an additional ingredient in making cookies spice. cookies Spiceare food products that are dried by oven. cookies Spiceare made from wheat flour, sugar and butter with a moisture content of less than 5% and can be stored for quite a long time. This study aims to determine the formulation for making cookies spicewith the addition of the best nutmeg pulp extract. This research method was completely randomized design (CRD) with a single factor, namely the addition of nutmeg pulp extract with 5 treatment levels and 3 replications to obtain 5x3 = 15 experimental units. The treatments consisted of 5 treatments, namely 0% nutmeg and 100% wheat flour (P0), 10% nutmeg pulp and 90% wheat flour (P1), 20% nutmeg pulp and 80% wheat flour. (P2), 30% nutmeg pulp and 70% wheat flour (P3), and 40% nutmeg pulp and 60% wheat flour extract formulation (P4). Parameters covering chemical properties analysis include: moisture content, ash content, protein, carbohydrate, fat, and antioxidant tests. While the organoleptic test analysis includes: taste, texture, color, and aroma. The best treatment was found in the formulation of 40% nutmeg pulp and 60% wheat flour in treatment P4.

Keragaman dan Kekerabatan Tanaman Cengkeh (Syzygium aromaticum L.) di Pulau Ternate Sri Soenarsih; Eko Wahyudiyono; Abd. Rahmat Mandea
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

Cloves (Syzygium aromaticum, syn. Eugenia aromaticum), in English called cloves, is the aromatic dried flower stalks of Myrtaceae family. Cloves are native to Indonesia. In Indonesia, clove species cultivated is Zanzibar, Siputih, Sikotok, and Ambon. The information value of genetic diversity of the population of clove is one of the important considerations in determining conservation and breeding strategies conducted. Identification of diversity and kinship cloves in Ternate Island has never been so necessary to identify the diversity and kinship population of clove in order to add information. The purpose of this study is to determine the diversity of the types of clover on the island of Ternate and to investigate kinship cloves in Ternate Island. The research was conducted on the island of Ternate and sampling sites in the District of North Ternate, Ternate South, Central Ternate, Ternate Island which took place in March 2016 to May 2016. The method used in this research is descriptive method with direct observation of the object being observed, Direct observation on the plant example in the field based descriptors guide cloves. The parameters observed were 21 morphological characters and 24 agronomic characters. Data analyzed using analysis of variance diversity Bartlett and Dunnet test and kekerabatannya processed using data clustering analysis matrix (cluster analysis) and manufacturing methods dendogram with UPGMA method. The results of this study indicate that discovered 11 types of clover on the island of Ternate in the Village Rua (Ambon Panjang), Tonggole (Bogor, Ambon Gemuk, Pink), Sulamadaha (Zanzibar Pangkal Kuning), Foramadiahi (Rica), Marikurubu (Zanzibar, Afo) , Jan (Posi-posi), Fitu (Bendera), and Loto (Putih) with the diversity of the nature shown in several morphological characters. As well as kinship 11 types of clover which shows a close kinship between clove White (PTH) with Afo clove (AFO) is 99.00% while by far the kinship between clove Rica (RICA) with clove Flag (BNDR) is 54.56% and Posi-posi cloves (PSPS) is p53.82%.

Performans Kualitatif dan Kuantitatif Ayam Hasil Persilangan Beberapa Kelompok Terseleksi untuk Pembentukan Rumpun Baru Ayam Kampung Khas Ternate Yusnaini B Talebe; Sri Utami; Abdurrahman Hoda
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

Ternate memiliki variasi ayam kampung tinggi dan khas, dari karakter fenotip yang ada. Hingga sekarang belum ada kajian yang dapat mengidentifikasi jumlah rumpun ayam lokal asli yang beranekaragam tersebut. Penyediaan bibit ayam lokal dengan mutu genetik yang baik sangat sulit diperoleh karena belum ada bibit ayam lokal hasil pemuliaan dari rumpun dengan struktur breeding yang jelas. Melihat permasalahan ini maka perlu dilakukan penelitian dengan tujuan membentuk rumpun baru ternak ayam lokal khas Kota Ternate. Penelitian ini dilakukan dengan menyilangkan ayam hasil persilangan (F1) ayam ras petelur dengan ayam bangkok RB jantan dengan hasil persilangan (F1) bangkok dan kampung BK betina beserta resiprokalnya. Ayam hasil persilangan ini dikandangkan secara koloni berdasarkan umur dan jenis kelamin. Ayam diberi pakan 2 kali sehari yaitu pada pagi dan sore hari. Kombinasi pakan yaitu pakan ayam komersial berbentuk crumble untuk ras pedaging fase starter sebanyak 60% dan 40% dedak padi untuk ayam umur 12-17 minggu dengan kandungan protein kasar 16.6%. Kombinasi pakan untuk umur 17-22 minggu yaitu pakan komersial petelur layer sebanyak 60% dan dedak padi 40% dengan kandungan protein kasar 14.2% diberikan ad libitum dalam 1 hanging feeder setiap 1 kandang. Air minum diberikan ad libitum di dalam 1 galon plastik pada setiap kandang. Parameter yang diukur adalah bobot badan, konsumsi pakan, konversi pakan, ukuran tubuh, bobot dewasa kelamin, umur dewasa kelamin, dan berat telur pertama. Kemudian data dianalisis dengan uji t. Hasil penelitian menunjukkan bahwa tingkat keragaman baik karakter fenotip maupun tingkat produktivitas ayam hasil persilangan beberapa kelompok terseleksi untuk pembentukan rumpun baru ayam kampung khas ternate masih dalam kategori tinggi, maka upaya seleksi perlu dilakukan secara kontinyu untuk memperoleh strain ayam kampung khas ternate.

Pengaruh Lama Pencelupan Pada Larutan Ozon Terhadap Sifat Fisik dan Biokimia Daun Cincau Hijau (Cyclea barbata) Selama Penyimpanan Ika Fitriana; Anisa Rachma Sari
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

Cincau hijau merupakan salah satu komoditi yang banyak dimanfaatkan daunnya karena mengandung banyak nilai gizi, tetapi mudah mengalami kerusakan. Air yang mengandung gas ozon dapat digunakan untuk memperpanjang umur simpan tanaman karena tidak meninggalkan residu, tidak mengubah warna, aroma serta tidak menguraikan senyawa organik dalam bahan pangan. Tujuan dari penelitian adalah untuk mengetahui pengaruh lama pencelupan larutan ozon terhadap sifat fisik dan biokimia daun cincau hijau selama penyimpanan. Bahan utama dalam penelitian ini adalah daun cincau hijau kultivar arthaloka dan air minum merk BIRU, sedangkan alat yang digunakan adalah mesin ozon tipe DTM Sterilizer tipe KX919. Tahapan penelitan terdiri: persiapan daun cincau dan larutan ozon, pencelupan kedalam larutan ozon dan pengujian sifat fisik (warna dan tekstur) serta sifat biokimiawi (total padatan terlarut dan total asam). Metode penelitian adalah RAL sederhana dengan perlakuan berupa waktu pencelupan pada larutan ozon dengan pengulangan sebanyak 4 kali. Hasil penelitan menunjukkan waktu pencelupan pada larutan ozon selama penyimpanan berpengaruh nyata terhadap sifat fisik warna, akan tetapi tidak berpengaruh nyata terhadap tekstur dari daun cincau hijau. Sifat biokimiawi berupa total padatan terlarut dan total asam dari daun cincau hijau berpengaruh nyata akibat waktu pencelupan pada larutan ozon selama penyimpanan. Keywords: larutan ozon, tekstur, total asam, total padatan terlarut, warna

Karakteristik Yoghurt Sinbiotik dengan Penambahan Puree Pisang Mulu Bebe (Musa acuminata) dan Konsentrasi Starter Lactobacillus Bulgaricus yang Berbeda Tirsa Umamit; Yusnaini B Talebe; Sri Lestari
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

This study aims to determine the interaction between the different concentrations of starter L. bulgaricus and mulu bebe banana puree on the characteristics of sibiotic yogurt, to determine the effect of different L. bulgaricus.This study aims to determine the interaction between the different concentrations of starter L. bulgaricus and mulu bebe banana puree on the characteristics of synbiotic yogurt, to determine the effect of different L. bulgaricusstarter concentrations on the characteristics of synbiotic yogurt, to determine the effect of different mulu bebe bananas on the characteristics of synbiotic yogurt. This research was conducted in September - January 2021. The test is a chemical test. The purpose of this study was to find out the characteristics of yogurt with the addition of banana puree mulu bebe and different concentrations of L. bulgaricus and look at the interaction influence of each - each treatment of banana puree addition and starter concentration with a fermentation duration of 72 hours. This research is an experimental study using complete randomized design (RAL) factorial, the first factor is the concentration of L. bulgaricus and the second factor of banana puree with 16 levels of perlakua and 3 repeats with each starter concentration L. bulgaricus A1 0, A2 2.5, A3 5, A4 7.5, Puree banana B1 0 ml, B2 2 ml, B3 4 ml, B4 6 ml. If there is a difference in influence between the treatment of each factor, then it is continued with Duncan's test. The observed parameters include: rendemen, pH, water content, ash content, and protein content. The results of this study showed banana puree and L. bulgaricus concentration had a real effect (P<0.05) on rendemen, ash content, protein content. While the water content has no real effect (P>0.05). The interaction between factors A and B in Duncan's advanced test had a significant effect including rendemen, protein levels and ash levels to the characteristics of yogurt.

Uji Viabilitas dan Vigor Benih Telang(Clitoria ternatea) dari Berbagai Lokasi Tumbuh Mardiana Lukman; Sri Soenarsih DAS; Rima Melati
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

The flower of Telang usually grows in the yard or the edge of the forest. This plant typically is a gourd plant. Its seed is classified as orthodox seed, meaning that its seed naturally can be characterized as dried without being damaged. This study aimed to determine the viability and vigor of the Telang seeds (Clitoria ternatea L). A Completely Randomized Design (CRD) consisted of 6 treatments based on seed origin: South Ternate, North Ternate, Tidore, Thailand, Subaim, and Central Ternate. The experiment was repeated four times, so it consisted of 24 units. The observation variables consisted of growth potential, germination capacity, the vigor of sprouts, growth speed, synchronous growth, and dead seeds. We performed an Analysis of Variance (ANOVA) to analyze the data. The results showed that the origin of seeds had a significant effect on growth potential, germination, sprout vigor, growth speed, synchronous growth, and dead seed. The best seed viability and vigor were found in North Ternate seeds.

Page 1 of 1 | Total Record : 6

Filter by Year

2021 2021

Filter By Issues

All Issue Vol 21, No 2 (2023) Vol 21, No 1 (2023) Vol 20, No 2 (2022) Vol 20, No 1 (2022) Vol 19, No 2 (2021) Vol 19, No 1 (2021) Vol 18, No 2 (2020) Vol 18, No 1 (2020) Vol 15, No 2 (2017): Desember Vol 15, No 2 (2017): Desember Vol 11, No 1 (2013): Jurnal Cannarium More Issue

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
Hamidin Rasulu

Contact Email
cannarium@unkhair.ac.id

Phone
+6282187392215

Journal Mail Official
cannarium@unkhair.ac.id

Editorial Address
https://ejournal.unkhair.ac.id/index.php/cannarium/about/editorialTeam

Location
Kota ternate,

Maluku utara

INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Hamidin Rasulu

Contact Email cannarium@unkhair.ac.id

Phone +6282187392215

Journal Mail Official cannarium@unkhair.ac.id

Editorial Address https://ejournal.unkhair.ac.id/index.php/cannarium/about/editorialTeam

Location Kota ternate, Maluku utara INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Hamidin Rasulu

Contact Email
cannarium@unkhair.ac.id

Phone
+6282187392215

Journal Mail Official
cannarium@unkhair.ac.id

Editorial Address
https://ejournal.unkhair.ac.id/index.php/cannarium/about/editorialTeam

Location
Kota ternate,

Maluku utara

INDONESIA