cover
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kab. sidoarjo,
Jawa timur
INDONESIA
NABATIA
ISSN : -     EISSN : -     DOI : -
Core Subject :
Arjuna Subject : -
Articles 7 Documents
Search results for , issue "Vol 12, No 1 (2015): October" : 7 Documents clear
PENGARUH PUPUK ORGANIK CAIR DAN PEMOTONGAN UMBIBIBIT TERHADAP PERTUMBUHAN DAN PRODUKSI BAWANG MERAH (Alium ascalonicum L.) Safrudin, Aris; Wachid, Abdul
NABATIA Vol 12, No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

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

Abstract

The aim of this study was to determine the effect of the concentration of liquid organic fertilizer and seed tuber cutting against to growth and production of onion. Experiment was arranged in a factorial experiment using a randomized block design (RBD) and repeated 3 times. Factorial I was concentrationof liquid fertilizer comprises four levels: 0,2.4, and 6 cc/liter of water; factor II was piece of tuber shoots comprises 3 levels: nocutting, cutting 1/4 and ½ part cutting the tubers sprout. The measured variables were plant length, number of leaves, number of tillers, root length, weight stover, fresh weight and dry weight of tubers. Data were analyzed by ANOVA followed by a test ynag HSD 5%. The results showed concentration of organic fertilizer influence on the plant long parameter age of 14, 21 and 28 days after planting, and the number of leaves at the age of 14 and 21. Cutting seed tubers affect the number of leaves aged 14, 21 and 28 days after planting. There is an interaction effect between kosnetrasi organic liquid fertilizer by cutting the tubers lip on the length of the plant ages 35, 42 and 49 days after planting, the number of leaves of the plant ages 28, 35, 42 and 49 days after planting, and the panang roots, weights stover, fresh weight and dry weight of tubers red onion. Combination treatment liquid fertilizer concentrations of 6 cc/liter and ½ part cutting buds bulbs given the best results.
COOKIES BERBASIS PATI GARUT (Marantha arundinaceae L.) DENGAN TEPUNG BEKATUL DAN TEPUNG WHOLE WHEAT SEBAGAI SUMBER SERAT Kifayah, Rofi’ul; Basori, Basori
NABATIA Vol 12, No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

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

Abstract

The escalation of degenerative diseases can be prevented by consuming fibrous foods. This study focus onproduct development of cookies from arrowroot starch with the addition of rice bran and whole wheat flour as fiber source. The addition of fiber was conductedusing various  concentration of 0-30%. Aim of this study was determinedto add therice bran and whole wheat flour against physical-chemical properties of cookies. The data of physical-chemical properties were analyzed by Anova, followed by HSD test, while the organoleptic data were analyzed using Friedman test and determining the best treatment using method effectiveness index (De Garmo). Best quality wasshowedon proportion of20% rice bran flour (P2) and 20% whole wheat (P5) with the average value of the water content in sequence P2 and P5 are: 2.50% and 2.67%, 1.44% and dietary fiber 1.67%, 8.35% protein and 57.12%, and 60.73% texture and 65.80%. Organoleptic datashowedpreferable panelist on the color scale of 3.69 (regular) and 4.8 (a bit like), a sense of scale 4.13 (regular) and 4.77 (a bit like), aroma scale of 4.57 (slightly like) and 4.73 (a bit like), and the texture scale 4.37 (regular) and 4.33 (regular).
UJI PERBANDINGAN PEWARNA SINTETIS DENGAN PEWARNA ALAMI TERHADAP KUALITAS GULA KAPAS Alifudin, Umar; Miftakhurrohmat, A
NABATIA Vol 12, No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

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

Abstract

This study aims to comparesynthetic and natural colour on quality and characteristics of sugar cotton. The research was conducted in April-June 2014 at Laboratory of Product Development and Laboratory of Food Analysis, Faculty of Agriculture, Muhammadiyah University of Sidoarjo. The experiment was arranged in a randomized block design (RBD) with 7 treatment consisting:withoutcolour (control), addition of synthetic colourand natural colourwithin ratio 12 ml:0 g, 8 ml:16 g, 8 ml:32 g, 4 ml:16 g, 4 ml:24 g, and 0 ml:48 gr. The measured variables were chemical analysis (concentration of sucrose, glucose and fructose), physical analysis (volume, weight shrinkage, durability sugar cotton inside and outside plastic) and organoleptic analysis (color, taste, aroma, and texture). The data of chemical and physical analysis were analyzed by Anova followed byHSD 5%, while organoleptic was analyzed by Friedman test and method of De Garmo to find the best treatment. Comparison between synthetic colourand natural colour were significantlydifferent on the levels of sucrose, glucose, fructose, volume analysis, resilience in plastic and outer plastic resistance; and significantly affect the color and flavor, but not significantly different on taste and texture. Overall, the best treatment was without natural preservatives and artificial; but the all treatment with preservatives,synthetic colour of 8 ml treatment and 16 g natural colourwas the best treatment.
PENGARUH VOLUME AIR DAN POLA VERTIKULTURTERHADAPPERTUMBUHAN DAN HASILSAWI HIJAU(Brassica juncea L.) Manan, Arif Abdul; Machfudz WDP, Al
NABATIA Vol 12, No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

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

Abstract

This research aims to determine the effect of water volume and pattern vertikultur on growth and yield of green mustard (Brassica juncea L.). This research was conducted at Greenhouse, Faculty of Agriculture, Muhammadiyah University of Sidoarjo, from June to July 2011. The study was arranged in a factorial in a completely randomized design (CRD) with repeat 3 times; The first factor was the volume of water that consists of four levels, particulary 50 ml, 100 ml, 150 ml and 200 ml, and the second factor was vertikultur pattern consisting of three levels, particulary without vertikultur, vertikultur upright, and vertikultur sloping staircase. Data were analyzed using Analysis of Varian and further tested by LSD test with a level of 5% to determine differences between treatments. The results showed that the volume of water gives a real influence on the parameters of plant height, stem diameter, number of leaves, leaf area and plant fresh weight; whereas vertikultur patterns significantly affect plant height, leaf number, leaf area and fresh weight of mustard. The influence of the interaction between water volume and pattern apparently vertikultur against broad leaf mustard. The best treatment was obtained on the water volume of 100 ml with a pattern without vertikultur with an average wet weight is 46.13 g mustard plants.
PENGGUNAAN RUMPUT LAUT (Eucheumacottonii) SEBAGAI PENGGANTI KARAGENAN DALAM PEMBUATAN JELLY DRINK ROSELLA (KAJIAN KONSENTRASI RUMPUT LAUT DAN KARAGENAN) Wati, Indah; Saidi, Ida Agustini
NABATIA Vol 12, No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

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

Abstract

This study aimed to determinethe concentration effect of carrageenan and seaweed on the quality of rosella jelly drink. The experiment was arranged using a randomized block design (RBD), which consists of 9 treatment that carrageenan concentration were 0.40%, 0.50% and 0.60%; and seaweed concentration were 8%, 9%, 11%, 12%, and 13%. The experiments were repeated three times to obtain 27 units of the experiments. The measured variableswere physical analysis (viscosity), chemical (dietary fiber and pH) and organoleptic (taste, aroma, color and texture). The data of physical-chemical properties were analyzed by ANOVA followed by HSD test, while the organoleptic data were analyzed using Friedman test and determining the best treatment based on effectiveness index (De Garmo). The results showed that: the proportion of carrageenan and seaweed with roselle juice significantlydifferent on the viscosity, taste, color and texture of the jelly drink roselle, but not significantly different on levels of dietary fiber, pH and aroma of rosella jelly drink. The best quality of rosella jelly drinkwas obtained from 0.50% carrageenan concentration with the following characteristics: viscosity 6.23%, 0.40% dietary fiber, pH 3.24, 5.40 flavor (rather like), aroma 4.43 (plain), color 4.87 (regular), viscosity 5.43 (somewhat like). The best seaweed treatment on this study is the treatment concentration of 8% with the following characteristics: viscosity 6.15%, 0.44% dietary fiber, pH 3.38, 4.90 flavors (regular), aroma 4.30 (regular), color 4.97 (regular), viscosity 4.00 (regular).
KERAGAAN DAN KUALITAS BERAS TIRUAN BERBAHAN TEPUNG KACANG MERAH (Phaseolusvulgaris L.) DAN BERBAGAI JENIS TEPUNG UMBI Mulyani, Tri Ida; Saidi, Ida Agustini
NABATIA Vol 12, No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

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

Abstract

This study was to determine the proportion effect of different types of tubers flour and red beans (Phaseolus vulgaris L.) on the quality of artificial rice. The experiment was arranged in a randomized block design (RBD) with treatment consisting mixture of cassava flour: red bean flour, sweet potato flour: red bean flour, cocoyam flour: red bean flour with composition of 100%: 0%, 85%: 15% and 70%: 30%, as well as paddy rice IR 64 as a control; with triplicate experiments then obtained 30 experimental unit. Measured variables were chemical analysis (amylose content and protein content), physical analysis (cooked rice, volume expansion and power rehydration) and organoleptic (color, aroma,flavor and texture). Data were analyzed using ANOVA, followed by testing HSD 5%,while the organoleptic test was analyzed using Friedman test. The results showed significantlydifferent on the amylose content, volume expansion and power rehydration of rice; organoleptic test result showed significantly different between treatment of color, aroma and texture;and notsignificantly different on taste. Overall assessment, the IR rice has a higher value than the artificial rice, but the artificial rice with cassava flour without the addition of red bean flour has the best score compared to other artificial rice.
PENGARUH PEMBERIAN MIKORIZA VESIKULAR ARBUSKULA TERHADAP EFISIENSI PENYERAPAN FOSFAT PADA PERTUMBUHAN DAN PRODUKSI CABAI RAWIT (Capsicum frutescens L. ) Abror, M.; Mauludin, Mustofa
NABATIA Vol 12, No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

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

Abstract

This study aims to determine the effect of vesicular arbuscular mycorrhiza and phosphate fertilization on the growth and production of cayenne pepper (Capsicum frutescens L. ). Research conducted at the Greenhouse o f Faculty of Agriculture, University of Muhammadiyah Sidoarjo. Factorial experiment arranged in a completely randomized design (CRD) with repeat 4 times. The first factor: VA mycorrhizal (with and without mycorrhiza); the second factor: phosphate (0, 100, 200 and 300 kg TSP/Ha). The variables measured were plant height, number of leaves, stem diameter, number of flowers, fruit number, fruit weight, fresh weight of plants, phosphate uptake. Data were analyzed by ANOVA followed by Duncan test 5%. Mycorrhizal fungi and phosphate give significantly different interaction effects on plant height, stem diameter, plant fresh weight, andphosphate uptake of plants with mycorrhizal fungi combination VA and phosphate 300 kg/Ha which gives the highest yield. Mycorrhizal fungi significant effect in increasing plant height, number of leaves, stem diameter, number of flowers, number of fruits, fruit weight and wet weightof plants and plant phosphate uptake. Phosphate significant effect in increasing plant height, number of leaves, stem diameter, number of flowers, number of fruits, fruit weight and wet weight of plants and plant phosphate uptake. There is no difference between the effect of phosphate 100 kgTSP/Ha with 200 and 300 kg/Ha TSP in high regard detainees, number of leaves, stem diameter, number of relationship, the amount of fruit, fruit weight, and plant fresh weight.

Page 1 of 1 | Total Record : 7