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Pengaruh Pemberian Beberapa Jenis Pupuk terhadap Pertumbuhan dan Produksi Tanaman Kailan (Brassica Alboglabra L.) Image
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Pengaruh Pemberian Beberapa Jenis Pupuk terhadap Pertumbuhan dan Produksi Tanaman Kailan (Brassica Alboglabra L.)

Kailan included in a group of vegetables that have high economic value. Kailan low production occurred due to good soil physical, chemical and biological of soil due to the loss of nutrients in the soil. The addition of nutrients in the soil to increase crop production kailan can be done by way of fertilization. Fertilization can be done with use of organic fertilizers and inorganic fertilizers. The aims of this research are to determine the effect of some types fertilizer on the growth and yield of kailan and to obtain the best dose of treatment. This research was conducted experimentally by using completely randomized design (CRD) factorial with consisted of 5 treatments and 3remedial. The result of research show suggest that administering some kind of fertilizer for crops kailan significant on plant height, plant fresh weight, weight of plants suitable for consumption and the ratio of the root crown , but not significant on the number of leaves. NPK fertilizer with a dose of 0.025 kg/m2 is the best treatment to improve growth and crop production kailan.
Pembuatan Permen Jelly Ektrak Jahe Merah dengan Penambahan Karagenan Image
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Pembuatan Permen Jelly Ektrak Jahe Merah dengan Penambahan Karagenan

The purpose of this research is to get the precise formulation of the red ginger extract and carrageenan thus producing jellycandies with good quality and appropriate quality standard based on SNI 3574-2-2008 jelly candies. This study was conducted experimentally using a completely randomized design (CRD) with five treatments and three replications. The treatment in this study was JK1 = red ginger extract + carrageenan (41.50 + 7.50), JK2 = red ginger extract + carrageenan (40.50 + 8.50), JK3 = red ginger extract + carrageenan (39.50 + 9.50), JK4 = red ginger extract + carrageenan (38.50 + 10.50), and JK5 = red ginger extract + carrageenan (37.50 + 11.50). Data were analyzed using analysis of variance and in a further test using DNMRT at 5% level. The treatment provides significant effect on moisture content, ash content, acidity (pH), reducing sugar, antioxidant and colour, aroma, taste descriptively. The best treatment in this study was JK1 = red ginger extract + carrageenan (41.50 + 7.50), with a water content of 12.84%, ash content of 0.85%, the degree of acidity (pH) 6.47, reducing sugar 19.74% and antioxidant 2.77 µg/ml as well as having the characteristics of 3.13 (slightly yellow-brown colour), 2.10 (ginger-flavored red), 2.23 (spicy flavor) and 3.20 (slightly chewy texture) and an overall assessment of jelly candy ginger extract and preferably carrageenan by panelist's.
Pemanfaatan Kulit Buah Naga Merah (Hylocereus Polyrhizus.) Sebagai Bahan Tambahan Dalam Pembuatan Es Krim Image
Pemanfaatan Kulit Buah Naga Merah (Hylocereus Polyrhizus.) Sebagai Bahan Tambahan Dalam Pembuatan Es Krim Image
Journal article

Pemanfaatan Kulit Buah Naga Merah (Hylocereus Polyrhizus.) Sebagai Bahan Tambahan Dalam Pembuatan Es Krim

Penggunaan Tepung Komposit dari Terigu, Pati Sagu dan Tepung Jagung dalam Pembuatan Roti Tawar Image
Penggunaan Tepung Komposit dari Terigu, Pati Sagu dan Tepung Jagung dalam Pembuatan Roti Tawar Image
Journal article

Penggunaan Tepung Komposit dari Terigu, Pati Sagu dan Tepung Jagung dalam Pembuatan Roti Tawar

Konsentrasi Gula dan Sari Buah terhadap Kualitas Sirup Belimbing Wuluh (Averrhoa Bilimbi L.) Image
Konsentrasi Gula dan Sari Buah terhadap Kualitas Sirup Belimbing Wuluh (Averrhoa Bilimbi L.) Image
Journal article

Konsentrasi Gula dan Sari Buah terhadap Kualitas Sirup Belimbing Wuluh (Averrhoa Bilimbi L.)

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Aktivitas Antioksidan Dan Penerimaan Panelis Teh Bubuk Daun Alpukat (Persea Americana Mill.) Berdasarkan Letak Daun Pada Ranting Image
Journal article

Aktivitas Antioksidan Dan Penerimaan Panelis Teh Bubuk Daun Alpukat (Persea Americana Mill.) Berdasarkan Letak Daun Pada Ranting

The purpose of this research was to find out the effect of leaf age toward the antioxidant activity and acceptance of avocado leaves herbal tea by panelists. This research used a Completely Randomized Design Experiment with four treatments and four repetitions. The treatment applied toward the avocado leaves herbal tea were P1 : shoots (the first leaves appeared on the top of the branches), P2 : young leaves (the 1st–3rd leaves after the shoot), P3: medium old leaves (the 4th–6th leaves after the shoot), and P4 : old leaves (the 7th–9th leaves after the shoot). Collected data were statistically analized using ANOVA and DNMRT at 5% level. The results showed that the leaves age significantly affected on water content, ash, polyphenol, antioxidant activity and sensory assesment descriptive and hedonic. The choosen treatment from the results of this research was P1 (the first leaves appeared on the top of the branches) that had 5,67% of moisture content, 3,27% of ash content, 7,33% polyphenol content, 54,69 µg/mL of antioxidant activity (IC50). The results of descriptive assesment showed that tea of avocado leaves had yellow brownish color, slightly unpleasent scent, and a little slightly bitter taste. Hedonic assesment showed avocado leaf tea had favored colors, quite fond sense, and the overall assessment of tea was quite favored.
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