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Evaluation Of Peanut Genotypes Resistance To Leaf Spot (Cercospora Personatum) And Rust Disease (Puccinia Arachidis) Image
Conference paper

Evaluation Of Peanut Genotypes Resistance To Leaf Spot (Cercospora Personatum) And Rust Disease (Puccinia Arachidis)

The study was conducted in the greenhouse of Malang Research Institute for Legumes and Tuber Crops,July ‐ October 2013. Twenty peanut genotypes were tested, each genotype were planted in five plastic pots(Φ = 30cm), 2 peanut seeds/pot. Inoculation of rust spore suspension (density of 20,000 spores / ml ) at 3weeks after planting by spraying it to the leaves of peanut. Rust disease observation was done by given avalue to the leaves that covered leaf spot or rust disease and refers to Subramamyam (1995 ). Out of 17 peanutgenotypes tested, one genotype was resistant (R) , 8 genotypes were moderately resistant (MR), 8genotypes were moderately susceptible (MS) against leaf spot disease. Moreover three genotypes wereresistant (R), three genotypes were moderately resistant (MR) , 10 genotypes were moderately susceptible(MS) , and one genotype was susceptible (S) against rust diseases.
Application of Biothechnology Agricultural by Manure, Effort of Sesame Production in Coastal Sandy Land Image
Conference paper

Application of Biothechnology Agricultural by Manure, Effort of Sesame Production in Coastal Sandy Land

Coastal sandy land as one of marginal land which potential become to be a sustainable productiveland. Annual crops such as Sesame cultivation proper to developed as an agribusiness crops in coastalsandy land. Integrated fertilizer model ( by manure, or organic fertilizer and in organic fertilizer )Manurefertilizer, is one of Biotechnology in agricultures products. This study aimed to know the growth andyield of Sesame (Sesamum indicum L.) in quantity and quality through the combination treatment of manureand inorganic proportionately which refers to the dose and type of manure elected. Phase II studyconducted in a polybag, for planting. This study conducted in Banguntapan Yogyakarta, Agricultural stationlab. from September ‐ December 2012 aimed to determine the proportion of fertilizer best combinationof sesame results based on the dose of manure was selected from the results of the Phase I study(chicken manure 30 t / ha).This study used a factorial experiment (7 X 2) were prepared by completely randomized design (CRD)with repetition three times. Experiment arranged in factorial with two‐factor, repeated three times. Firstfactor is combination of manure and inorganic fertilizer (K), there are 7 types: (Sandy Land media: K0 1.Chicken manure 30 t / ha: K1, 2. Chicken manure 15 tonnes / ha (100% recommendation farmers) + inorganicfertilizers (N, P, K deficiency is equivalent to substitute 15 tonnes / ha of chicken manure): K2, 3.chicken manure 11.25 tonnes / ha (75% of farmers recommendation) + inorganic fertilizers (N, P, K deficiencyreplacement dose equivalent to 18.75 tonnes / ha of cow manure): K3 4. chicken manure 7.5 t / ha(50% of farmers recommendation) + inorganic fertilizers (N, P, K deficiency replacement dose equivalentto 22.5 tonnes / ha of chicken manure): K4 ,5. chicken manure 3.75 t / ha (25% of farmers recommendation)+ inorganic fertilizers (N, P, K deficiency replacement dose equivalent to 26.25 tonnes / ha of chickenmanure): K5 ,6. inorganic fertilizers (N, P, K deficiency replacement dose is equivalent to 30 tons / ha ofchicken manure): K6.Second factor is the variety: Sumberrejo‐1, Sumberrejo‐2, Variable observed were:plant height, days to flowering, day of harvest, seed weight per plant, weight of 1000 seeds, and seed oilcontent. The data analyzed by Anova 5%, with further testing Duncan 5%. The results showed The fastestflowering (45 days) was on the control treatment. The age of harvest is almost the same, 105 days. Highesttotal seed oil content, 42.72%, obtained in the treatment of chicken manure 7.5 t / ha (50% of farmers recommendation)+ inorganic fertilizers (N, P, K deficiency replacement dose equivalent to 22.5 tonnes / haof chicken manure) in Sumberrejo‐1
Total Phenolic Contents and Antioxidant Activities of Ten Soybean Promising Lines Tolerant to Acid Soil Image
Total Phenolic Contents and Antioxidant Activities of Ten Soybean Promising Lines Tolerant to Acid Soil Image
Conference paper

Total Phenolic Contents and Antioxidant Activities of Ten Soybean Promising Lines Tolerant to Acid Soil

Potential of Indigenous Probiotic Lactobacillus Plantarum Dad 13 as Anti‐diarrhea and Immuno‐modulator Image
Potential of Indigenous Probiotic Lactobacillus Plantarum Dad 13 as Anti‐diarrhea and Immuno‐modulator Image
Conference paper

Potential of Indigenous Probiotic Lactobacillus Plantarum Dad 13 as Anti‐diarrhea and Immuno‐modulator

Salted Egg Interior Quality With Starfruit Extrac Image
Salted Egg Interior Quality With Starfruit Extrac Image
Conference paper

Salted Egg Interior Quality With Starfruit Extrac

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Potency of Beluntas (Pluchea Indica Less) Leaves Extract as Antioxidant and Anti Warmed Over Flavor (Wof) of Duck Meat Image
Conference paper

Potency of Beluntas (Pluchea Indica Less) Leaves Extract as Antioxidant and Anti Warmed Over Flavor (Wof) of Duck Meat

Beluntas (Pluchea indica Less) is a herb plant used as a traditional medicine or eaten in fresh form. Thereare phytochemical compounds such as essential oils, flavonoids, phenolics, tannins, saponins, phenolshydroquinone, and cardiac glycosides compounds of beluntas leaves that cause it having potential as antioxidant.Difference of solvent polarity can cause concentration and composition of phytochemical compoundsin extract differed, therefore this study was conducted to determine the potential for beluntasleaves extracts (water, methanol, ethanol, ethyl acetate, and hexane) and fractions (water, ethyl acetate,and n‐butanol) as an antioxidant and antiwarmed over flavor (WOF) in duck meat during storage. Theresults showed that the methanol extract of the beluntas leaves (EMB) of the most potential as a source ofantioxidants because the concentration and composition of phytochemical compounds, total phenols andtotal flavonoids than the water, ethanol, ethyl acetate, and hexane extracts. Furthermore EMB was fractionatedby difference of solvent polarity (ethyl acetate, water, n‐butanol). Test showed that EMB antioxidantcapacity and its fractions had the difference in the ability of antioxidant compounds in the EMB andeach fraction in different test systems. EMB had the potency to scavenge superoxide radicals, reduce ironions, and inhibit bleaching of linoleic acid‐β‐carotene system. Ethyl acetate fraction (FEA) had the potencyto scavenge superoxide radicals, reduce iron ions, chelate of iron ions and haemoglobin (Hb), thusFEA was effective as antiwarmed over flavor (WOF) in duck meat, which protected linoleic acid, decreasedof TBARS and hexanal.
Antimicrobial Test Of “Tutup” Flowers (Macaranga Tanarius (L.) Mull.arg.) Image
Conference paper

Antimicrobial Test Of “Tutup” Flowers (Macaranga Tanarius (L.) Mull.arg.)

The Effect of Acetic Acid on Characteristics of Tuna Fish Skin Gelatin Image
Conference paper

The Effect of Acetic Acid on Characteristics of Tuna Fish Skin Gelatin

Lignin Content in Fermentation of Cocoa Pod Husk (Theobroma Cocoa) Used Phanerochaete Chrysosporium Image
Conference paper

Lignin Content in Fermentation of Cocoa Pod Husk (Theobroma Cocoa) Used Phanerochaete Chrysosporium

Analysis of Customer Preference on the Cowpea Tempe Image
Analysis of Customer Preference on the Cowpea Tempe Image
Conference paper

Analysis of Customer Preference on the Cowpea Tempe

Antimicrobial Test Of “Tutup” Flowers (Macaranga Tanarius (L.) Mull.arg.) Image
Antimicrobial Test Of “Tutup” Flowers (Macaranga Tanarius (L.) Mull.arg.) Image
Conference paper

Antimicrobial Test Of “Tutup” Flowers (Macaranga Tanarius (L.) Mull.arg.)

The Effect of Acetic Acid on Characteristics of Tuna Fish Skin Gelatin Image
The Effect of Acetic Acid on Characteristics of Tuna Fish Skin Gelatin Image
Conference paper

The Effect of Acetic Acid on Characteristics of Tuna Fish Skin Gelatin

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Fermentation in Salt Solution to Produce Jack Beans (Canavalia Ensiformis L) Sauce Image
Conference paper

Fermentation in Salt Solution to Produce Jack Beans (Canavalia Ensiformis L) Sauce

The purpose of this research was to determine the proportion or optimal formulation so as to produce jackbean sauce best quality using Design Expert D‐Optimal method. This research uses statistical data processingprogram for which the software Design Expert 7.0.0 with Mixture D‐optimal design to design variablethe jack bean (X1), concentration of salt (X2), Rhizopus sp (X3), garlic (X4), coriander (X5), anise(X6), turmeric (X7), bay leaves (X8), leaves of lemongrass (X9), galangal (X10), MSG (X11), brown sugar(X12), and keluak (X13). Analyzed response were cyanide acid content, protein content, water content,total dissolved solids, viscosity, flavor, color, consistency, and aroma. Selected jack bean sauce withoptimal formulation is sauce with the following composition jack bean 12,5%; salt solution 20%; Garlic1,1%; coriander 0,5%; anise 0,05%; turmeric 0,5%; bay leaf 0,6%; lemongrass leaves 0,6%; galangal 1,2%;MSG 0,4%; brown sugar 60,5%;keluak 2%. The formulation has been predicted by the program with levelsof cyanide 13,79 mg/kg; protein content of 3,46%; water content of 28,16%; total dissolved solids 20.58 oBrix; viscosity 21.91 d.Pa.s; the flavor attribute scores 4.52; the color attributes score 4.55; the viscosityattributes scores on 3.96; and the aroma attributes score 3.63.
Varieties Of Tomato (Lycopersicum Esculentum) By Using Lower Trunk Innovation Image
Conference paper

Varieties Of Tomato (Lycopersicum Esculentum) By Using Lower Trunk Innovation

Study Of Food Safety On Dark Chocolate Enriched With Cinnamon (Cinnamomum Burmanii) During Storage Image
Conference paper

Study Of Food Safety On Dark Chocolate Enriched With Cinnamon (Cinnamomum Burmanii) During Storage

Varieties Of Tomato (Lycopersicum Esculentum) By Using Lower Trunk Innovation Image
Varieties Of Tomato (Lycopersicum Esculentum) By Using Lower Trunk Innovation Image
Conference paper

Varieties Of Tomato (Lycopersicum Esculentum) By Using Lower Trunk Innovation

Study Of Food Safety On Dark Chocolate Enriched With Cinnamon (Cinnamomum Burmanii) During Storage Image
Study Of Food Safety On Dark Chocolate Enriched With Cinnamon (Cinnamomum Burmanii) During Storage Image
Conference paper

Study Of Food Safety On Dark Chocolate Enriched With Cinnamon (Cinnamomum Burmanii) During Storage