Demeter: Journal of Farming and Agriculture

The The Effects of Additioning Purple Sweet Potato Flour (Ipomoea batatas L.) on The Characteristics of White Dragon Fruit Pudding (Selenicereus undatus)

Mujianto Mujianto — 2024-02-24

Pudding is one of the processed foods made by mixing agar powder into water, milk, fruit pulp, to vegetable pulp which can produce a gel and has a soft texture. White dragon fruit is a type of fruit that is rarely used as pudding, because it has a less attractive color after being processed. In this research, white dragon fruit pudding by adding purple sweet potato flour to increase the attractiveness of color, enrich the antioxidant activity, and increase the fiber content contained in the pudding to obtain a pudding of functional value. This study used a simple randomized design group (RAK), with a focus factor concentration of purple sweet potato flour consisting of 6 levels, including P0 (0% purple sweet potato flour), P1 (5% purple sweet potato flour), P2 (10% purple sweet potato flour), P3 (15% purple sweet potato flour), P4 (20% purple sweet potato flour), and P5 (25% purple sweet potato flour) with 4 times repetitions. The raw material analysis of purple sweet potato flour includes water content, ash content, fat content, fiber content, and antioxidant activity. Analysis of white dragon fruit pudding products includes analysis of water content, ash content, fat content, fiber content, antioxidant activity, color intensity, texture, and organoleptic test (texture, taste, aroma, color, and preference). The addition of purple sweet potato flour significantly affected the water content, ash content, antioxidant activity, color intensity, texture, and organoleptic test of white dragon fruit pudding. P1 formulation (5% purple sweet potato flour) was the best formulation with the water content of 76.41%, ash content of 0.28%, fat content of 3.56%, fiber content of 0.89%, antioxidant activity of 14.33%, brightness level of 39.35, redness level of 8.02, yellowish level of 3.92, and texture of 0.34 N. Organoleptic test results texture 5 (somewhat chewy), taste 3 (somewhat tasteless purple yam), aroma 2 (not scented purple yam), color 6 (attractive), and preference 6 (like).

Different Concentrations Of Cassava Flour (Manihot utilisima) And Wheat Flour On The Physicochemistry And Organoleptic Quality Of High-Fiber Steamed Brownies

Fadjar Kurnia Hartati — 2024-06-04

At present, the level of public consumption of wheat flour is increasing but the production of wheat in Indonesia is very minimal so Indonesia still expects imports from several countries. Meanwhile, the use of low-fiber wheat flour can increase peoples consumption in excess, so it can increase excess calorie levels in the body which can trigger obesity. Therefore, it necessary to substitute local-based flour such as cassava flour to reduce wheat flour consumption and increase fiber content in the resulting product. This study aims to determine the effect of different concentrations of wheat flour and cassava flour and determine the right concentration on the chemical and organoleptic quality of steamed brownies as high fiber food. The research method used a a research design using a 1-factor Completely Randomized Design (CRD) with 4 treatments and 3 replications. Chemical quality analysis on steamed brownies, namely water content, crude fiber content, and calories. The organoleptic test is color, aroma, taste, and tenderness. The results showed that between different proportions of wheat flour and cassava flour had a significant effect on crude fiber content and very significant effect on calorie content. Based on the determination of all research parameters, it shows that formulation 3 with 60 grams wheat flour and 40 grams cassava flour is the best treatment with a result value (NH) 0.692 with parameter criteria in the form crude fiber content 22.9%, calorie content 6.74 cal, moisture content 19.04%, tenderness 3.68 (like), color 3.96 (like), taste 3.78 (like), and aroma 3.89 (like).

Physicochemical And Organoleptic Quality Testing Of Millet Microgreen Juice (Panicum Miliaceum L.) On Different Milet Types And Plant Age

Indah Kurnia Praise Sustainable — 2024-06-04

This research has taken place using experimental laboratory methods of quantitative analysis. The variables used include varieties consisting of yellow millet and red millet, and plant life ranging from 6 days, 9 days, 12 days, and 15 days. The data obtained was analyzed based on parametric statistics using ANSIRA, using statistical product and service solution (SPSS) with version 24 and determining best treatment using effectiveness tests and determining antioxidant levels of best treatment. Different types and ages of plants have very real effects on reduced sugars, phenols, vitamin C, flavonoids and total soluble solids. Significant treatment between different plant types and ages resulted in a 6-day-old ryellow millet (MG1) being the best treatment with a result value (NH) of 0.73 with the parameter criterion reduction sugar level of 1.48%, total phenol content of 27.26 mg GAE/100mg, vitamin C 2.05 mg/100 mg, total flavonoid content of 4.98 mg QE/100 Mg, TPT 11.36 mg/L, color 4.81 (neutral), flavor 5.16 (few likes) and aroma 5.4 (few likes).

Potential of Streptomyces spp. From Peanut Plant Soil as an Entomopathogen of Pests Spodoptera Litura

Ferdianto Eko Wicaksono — 2024-06-04

Peanuts are agricultural commodities that have high economic value and play an important role in meeting human needs, namely as a source of vegetable protein, oil and other nutrients, but domestic peanut production has not been able to meet the needs of the Indonesian people. The national demand for peanuts reaches 856.1 thousand tons per year, and the average consumption of peeled peanuts is 0.32 kg per capita every year. [1] In 2013 peanut production was 701,680 tons, then there was a decrease in production in 2014 to 638,896 tons, and continued until 2015 to 605,449 tons, thus showing a 13.7% decrease that occurred from 2013 to 2015. Low productivity is caused by various factors, one of which is the attack of pests and plant diseases. This study aims to determine the type of Streptomyces spp. Microbes with high chitinolytic content that can control armyworm pests (S.litura) on peanut plants. and influence of biological control agency Streptomyces spp as an entomopathogen of insect pests S. litura. This study was able to improve understanding of the influence of the biological control agency Streptomyces spp as an entomopathogen of S. litura insect pests to protect plants in the future. The results of the exploration of Streptomyces sp. acquired Colonies are irregular and branched coccus-shaped. The colony is tightly attached to the GNA medium, wavy white with a notched surface and a starchy texture. In addition, it has the largest chitinase enzyme content with a chitin zone diameter of 3 cm. PCR test Based on BLAST® result tabulation data that isolates belong to the genus Streptomyces sp. with an identity percentage of 99.86% with Streptomyces sp. VEL gene 17 to 16 rRNA, partial sequence with access code AB914463.2 The highest mortality was in the treatment (S0 RP K3) and (S1 RP K3) there was 60% this showed that with the administration of Streptomyces sp. With a concentration of 75% can cause very high mortality with abdominal contact poison in S. Litura pests

Determinants of Catch And Catch Per Unit Effort Of Motorboat And Outboard Motorboat Fishers In Bulukumba Regency

Nurasri Mulyani — 2024-06-05

Motor and outboard boats are the main means by which fishersmen exploit the fisheries resources in these waters. The success of the catch and the efficiency of the fishermen's efforts are strongly influenced by various factors related to the characteristics of the boat, the fishing gear and the condition of the aquatic environment. This study aims to analyse the determinants of catch and catch per unit effort of motorboat and outboard motorboat fishers in bulukumba regency. Data collection techniques used were observation, interview and documentation. The number of samples was 81 modern fishermen (juragan fishermen) of motorboats out of 407 population using the Slovin formula method and 81 outboard motorboat fishermen out of 81 population using the area proportional random sampling method. Data analysis techniques used are statistical tests, classical assumptions tests using SPSS 25 and CPUE analysis. The study found that the length of fishing (X1), volume of diesel (X2), age of fishermen (X4), and fishing experience (X6) had a positive impact on the production of motorboat fishermen's catch (Y1) when examined independently. On the other hand, the number of labour (X3) and formal education of fishermen (X5) were negatively correlated with catch production. The duration of sea time (X7) and the power of the outboard engine (X8) have a positive impact, whereas the volume of petrol (X9), age of fishermen (X10), formal education of fishermen (X11), sea experience (X12), and number of fishing gear used (X13) have a negative impact on the catch rate of outboard motorboat fishermen (Y2). Based on the CPUE (Catch per Unit Effort) value, there has been a fluctuation of motorboat and outboard motorboat fishermen from 2017 to 2021. The average value per year, from 2017 to 2021, was 389.9914kg/trip for motorboat fishermen and 46.66028kg/trip for outboard motorboats. It is recommended to increase the number of fishing gear, particularly trawl gear, and transportation facilities in fishing. Fishers should be incentivised to utilise fishing equipment that is appropriate for the specific kind of fish and local aquatic environments in order to enhance catches and reduce negative impacts on fishing resources.