PENGOLAHAN DAN PEMANFAATAN PUPUK ORGANIK CAIR BERBASIS LINDI TPA TERHADAP PERTUMBUHAN DAN HASIL TANAMAN JAGUNG DAN KEDELAI PADA ULTISOL

PENGOLAHAN DAN PEMANFAATAN PUPUK ORGANIK CAIR BERBASIS LINDI TPA TERHADAP PERTUMBUHAN DAN HASIL TANAMAN JAGUNG DAN KEDELAI PADA ULTISOL Oleh : HASNELLY (1631612010) (Dibawah bimbingan: Dr. rer. nat. Ir. Syafrimen Yasin, MS, M.Sc., Dr. Ir. Agustian, dan Dr. Ir. Darmawan, M.Sc) Abstrak Lindi TPA merupakan cairan yang diperoleh dari proses perkolasi hujan melewati timbunan sampah. Lindi mengandung unsur hara baik makro maupun mikro yang bermanfaat bagi tanaman. Namun di dalam lindi juga terkandung logam berat yang berbahaya dan dapat menghambat pertumbuhan tanaman. Maka untuk mengurangi reaksi logam berat dalam lindi, perlu ditambahkan amelioran. Penelitian ini bertujuan untuk memperoleh cara terbaik dalam pengolahan lindi yang tersiakan dengan menggunakan biochar cangkang sawit dan mikroorganisme. Pengolahan ini dapat menghasilkan pupuk organik cair (POC) yang digunakan untuk menunjang pertumbuhan dan perkembangan tanaman jagung dan kedelai. Penelitian ini terdiri dari 3 tahap. Tahap I, pemanfaatan biochar dan mikroorganisme untuk memperbaiki kualitas lindi TPA sehingga dapat digunakan sebagai POC. Tahap II, potensi POC berbahan dasar lindi terhadap pertumbuhan dan hasil tanaman jagung dan kedelai di rumah kaca. Tahap III, kombinasi POC dan pupuk NPK terhadap pertumbuhan dan hasil tanaman jagung dan kedelai yang ditanam secara tumpangsari pada Ultisol. Hasil penelitian tahap I diperoleh takaran biochar cangkang sawit terbaik 80 g/liter air terhadap penurunan kandungan logam berat dan kemampuan mikroorganisme Azotobacter, Azospirillum, dan Bacillus sp dapat bertahan hidup sampai hari ke 14 serta mikrooganisme Pseudomonas flourescens dapat hidup sampai hari ke 9 dalam lindi TPA. Hasil Tahap II didapatkan konsentrasi POC 4%, merupakan konsentrasi terbaik untuk pertumbuhan tanaman jagung dan kedelai dengan aplikasi POC terbaik melalui tanah, baik pada tanaman jagung maupun kedelai. Hasil penelitian tahap III diperoleh kombinasi POC dan pupuk NPK untuk tanaman jagung terbaik pada perlakuan D (4% POC + 3/5 NPK) sedangkan untuk tanaman kedelai perlakuan terbaik yaitu 4% POC + 2/5 NPK (C) dengan Nilai Kesetaraan Lahan (NKL) terbaik pada perlakuan C (4% POC + 2/5 NPK)

Optimization of Cookies Formulation Based on Composite Flour of Sorghum (Sorghum bicolor L), Breadfruit (Artocarpus communis), and Peanut (Arachis hypogaea L.)

This study investigates the challenges associated with making cookies using wheat flour as the primary raw material. Due to the difficulty in cultivating wheat seeds in the region, alternative sources of flour, such as sorghum, breadfruit, and peanuts, need to be explored to diversify the food supply. Therefore, this study aims to assess the level of the desired characteristics achieved from the composite of sorghum, breadfruit, and peanut flour cookies using the Design-Expert program and the D-optimal Mixture method. To evaluate the responses, chemical, organoleptic, and physical properties are examined, including water content, protein content, fat content, carbohydrate content, color, aroma, texture, taste, and hardness. Furthermore, the optimal formula, generated by the program, contains 23.298% sorghum, 7.869% breadfruit, and 18.843% peanut flour, with an accuracy value of 0.653. The results show that the optimal formula for cookies based on the composite flour has the desired characteristics and complies with the SNI standards 2973-1992 and 2973-2011

Analysis of Market-Based Approach on the Customer Value and Customer Satisfaction and Its Implication on Customer Loyalty of Organic Products in Indonesia

AbstractObjectives research to obtain empirical evidence and find phenomenon clarity about variable market-based to customer's value and also customer's satisfaction which influencing customer loyalities, and digging the product marketing problems organic products in Indonesia. Methods of data analysis used to test the hypothesis is path analysis. The proper methods to carry out descriptive and verification method through field data collection are descriptive survey and explanatory survey. The result of the review obtained from the research objectives above are expected to make an approach which is applicable in solving the problems faced by companies, especially the organic products companies, and other similar companies in general, especially those dealing with the market-based customer's value and satisfaction, also the customer's loyalty

OPTIMALISASI FORMULASI BIHUN ORGANIK BERBASIS TEPUNG BERAS MERAH PECAH KULIT, TEPUNG KACANG HIJAU, DAN PATI UMBI GARUT MENGGUNAKAN MIXTURE DESIGN

Produk pangan organik mulai diminati oleh masyarakat yang menyadari pentingnya kesehatan dan bahaya bahan kimia tambahan yang terdapat pada bahan pangan. Produk pangan yang dapat dikembangkan menjadi produk pangan organik salah satunya adalah adalah bihun. Tujuan penelitian ini untuk menentukan formulasi yang optimal pada pembuatan bihun organik berbasis tepung beras merah pecah kulit, tepung kacang hijau, dan pati umbi garut menggunakan program Design Expert metode Mixture D-optimal. Penelitian yang dilakukan meliputi dua tahap yaitu penelitian pendahuluan yang bertujuan untuk mengetahui kadar proksimat dan waktu gelatinisasi dari tepung beras merah pecah kulit, tepang kacang hijau, dan pati umbi garut. Penelitian utama yang bertujuan untuk memperoleh optimalisasi formula tepung beras merah pecah kulit, tepung kacang hijau, dan pati umbi garut menggunakan Design Expert metode Mixture Doptimal. Formulasi optimal bihun yang telah diprediksikan dengan menggunakan program Design Expert memiliki nilai desirability (ketepatan) 0,865 diperoleh kadar air 8,06%, kadar protein 5,61%, kadar abu 0,43%, cooking loss 10,38%, nilai rasa 3,63, aroma 3,20, warna 3,84, dan tekstur 4,00. Hasil analisis laboratorium formula optimal diperoleh kadar air 8,94%, kadar protein 4,96%, kadar abu 0,5%, cooking loss 10,60%, nilai rasa 4,33, aroma 4,00, warna 4,17, dan tekstur 3,90. Kata kunci : bihun, optimalisasi formulasi, mixture desig

PENGARUH KONSENTRASI SERBUK EKSTRAK DAUN KELOR (Moringa Oliefera Lam) DAN TINGKAT KEHALUSAN BAHAN TERHADAP KARAKTERISTIK MINUMAN INSTAN SERBUK KACANG HIJAU (Vigna radiata L)

The purpose of this research to study the effect of the concentration of Moringa leaf powder extract and degree of fineness of materials on the instant beverage powder green beans.This research uses experimental design factorial 3x3 in ranangan randomized (RAK) in a repeat 3 times, where the factors include: the effect of the concentration of pollen extract of leaves of Moringa (K), which consists of three levels, namely k1 (5%), k2 (10% ), k3 (15%) and the degree of fineness of the material (T), which consists of three levels: t1 (60mesh), t2 (80mesh), t3 (100mesh).The response in this study is a chemical response, ie protein content, moisture content. Physical response that total dissolved solids (TSS). Response organoleptic including color, aroma, taste, and consistency and test the antioxidant activity in the selected sample.Moringa leaf powder extract concentration significantly affected the water content of the instant beverage powder green beans. Degree of fineness of materials significantly affect total soluble solid instant beverage powder green beans. The interaction between the concentration of Moringa leaf powder extract and degree of fineness of materials does not affect the organoleptic tests include color, flavor, aroma, consistency, and chemical responses include water content, protein content and physical response that total dissolved solids in the instant beverage powder green beansBased on the chemical analysis and fisica analysis showed that the treatment was selected on the instant beverage powder green beans are k3t3 concentration of Moringa leaf powder extract (15%) and the degree of fineness of materials (100mesh) with a total value of 5.87°Brix dissolved solids, water content of 8.18%, protein content 20,34% and amounted to 186014 ppm antioxidant activity

MEMPELAJARI ” FOOD ALLERGY ” DAN DAMPAKNYA PADA PROSES METABOLISME (SIKLUS ASAM SITRAT / TCA

Abstrak : Komplikasi akibat alergi bisa mengganggu perkembangan fisik dan fungsi otak manusia termasuk anak-anak. Ada serangkaian test yang dilakukan untuk menentukan jenis alergi.Tujuan penelitian ini adalah mengetahui seberapa jauh dampak alergi makanan (food alergi) pada proses metabolisme (khususnya siklus Asam Sitrat / TCA). Analisis yang dilakukan dengan test sampel darah, test urin dan feses. Di Great Plains Laboratory, Inc. Amerika Serikat. Parameter yang diamati ” Comprehensive Food Profile”, dan kadar jamur yang tumbuh pada jalur pencernaan dan kandungan peptide pada urine. Kata kunci : Food Alergi, TCA, CFP / Comprehensive Food Profile

PENGARUH LAMA PENGUKUSAN DAN PERBANDINGAN BAHAN PELAPIS (GULA MERAH DAN MADU) TERHADAP KARAKTERISTIK FLAKES BAR BERAS MERAH (Oryza nivara) ORGANIK

Saat ini semakin maraknya tren untuk mengkonsumsi makanan siap saji salah satu produk yang banyak dipilih adalah flakes. Pada penelitian ini flakes bar yang dihasilkan terbuat dari beras merah dilapisi dengan gula merah dan madu agar memiliki nilai fungsional. Tujuan dari penelitian ini adalah untuk mendapatkan lama pengukusan yang tepat dan perbandingan pelapis (gula merah dan madu) yang optimal untuk menghasilkan flakes bar. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAK) dengan pola faktorial 3x3 dan ulangan sebanyak 3 kali. Hasil penelitian pendahuluan menunjukkan bahwa fakor lama pengukusan (l) yang optimal untuk pembuatan flakes bar adalah 17 menit, 29 menit dan 45 menit serta faktor perbandingan pelapis (m) (gula merah : madu) yang optimal adalah (9:1), (1:1), dan (1:9). Hasil penelitian pendahuluan menunjukkan bahwa lama pengukusan (l) berpengaruh nyata dalam hal atribut rasa, aroma, nilai kekerasan dan tidak berpengaruh nyata dalam hal atribut warna, gula total, kadar air. Perbandingan pelapis (m) berpengaruh nyata dalam hal atribut rasa, aroma, warna , gula total, kadar air, nilai kekerasan. Interaksi lama pengukusan dan perbandingan pelapis (lm) berpengaruh nyata dalam hal atribut rasa, aroma, warna, gula total, nilai kekerasan dan tidak berpengaruh nyata dalam hal kadar air. Perlakuan terbaik adalah perlakuan l1m1 lama pengukusan 17 menit dan perbandingan gula merah : madu (9:1) yang memperoleh hasil kadar air 8,087%, kadar abu 1,051%, kadar protein 3,916%, kadar lemak 1,708%, kadar gula total 35,310%, kadar karbohidrat total 83,909%, serat kasar 1,329%, dan aktivitas antioksidan 1893,75 ppm. Kata kunci : flakes bar, beras merah, gula merah, madu, Rancangan Acak Kelompok (RAK

PENGARUH PERBANDINGAN TEPUNG UBI UNGU (Ipomea batatas L.) DENGAN PATI UBI KUNING (Ipomea batatas L.) SERTA TEPUNG KEDELAI (Glycine max) TERHADAP MI ORGANIK KERING MIX (GLUTEN FREE)

The purpose of this research is to know the effect of composition ratio of purple yam flour and yellow yam starch and addition of soybean flour to the characteristics of dry organic noodles. In addition, to improve the healthy lifestyle of the community by eating organic foods and inform the public about alternative materials made from organic yam and organic soybean as a local commodity. This study used Randomized Block Design (RAK) with 2 factors and 3 repetitions. This research consisted of two factors: composition ratio of purple yam flour with yellow yam starch (K) consisting of: k1 = (90%: 10%), k2 = (70%: 30%), k3 = (50%: 50 %) and addition of soy flour (T) consisting of: t1 = (8%), t2 = (10%), t3 = (12%). Response used in this research consist of: water content, protein content, carbohydrate content, swelling index, cooking loss also organoleptic response that is color response, aroma, taste and texture. Selected samples were tested for antioxidant activity. The addition of organic soy flour affects the response of aroma, taste, texture, moisture content, carbohydrate content, protein content, swelling index, and cooking loss but no effect on color response. The selected treatment is k1t3 formulation which is 90% purple yam flour ratio and 10% yellow yam starch. Based on organoleptic, chemical, and physical response with water content 9,59%, protein content 8,53, and carbohydrate content 62,60%

Qualitative and quantitative characteristics of SenSi-1 Agrinak chicken

One of local chicken breeds develop in Indonesian Research Institute for Animal Production (IRIAP) is local SenSi-1 Agrinak chicken. This new improved local-meat-type breed was released with Ministry Agriculture Decree Number 39/Kpts/PK.020/1/2017 on 20th January 2017. SenSi-1 Agrinak was originally selected from native Sentul chicken breed obtained from Ciamis district in West Java Province. Selection criteria were two feather colors of grey or black spotted white (pucak), which were applied to both males and females. Pea-comb type was also one criterion for males, applied at the age of 10 weeks. Live weight at the age of 10 weeks with the selection intensity of 25% was applied to each generation of males chicken. Selection proceeded for six generations. Selection program was carried out under standard feed formulae containing around 17% crude protein with 2850 kcal ME/ kg, and containing other nutrients following the ones recommended for modern chicken of White Leghorn. Observation was conducted on each of about 2000 young chickens of grey and of Pucak SenSi-1 Agrinak both males and females age of 10 and 84 weeks. Results showed that grey SenSi-1 Agrinak chicken in total population, had: i) Grey feather color distribution of 55.51% in males, and 60.77% in females; ii) Yellow shank color of 52.51% in males, and 33.33% in females; iii) Pea type comb of 90.98% in males, and 89.23% in females; iv). Ten weeks live weight of 886.38+142.93 g/bird in males, and 739.17+ 118.87 in females. Pucak SenSi-1 Agrinak chicken in total population, had: i) Pucak feather color of 75.65% in males, and 8330% in females; ii) Yellow shank color of 51.91% in males, and 36.59% in females; iii) Pea type comb of 91.55% in males, and 92.28% in females; iv) Ten weeks live weight of 908.76+ 130.98 g/bird in males, and 750.53+ 110.56 g/bird in females. Whilst for grey SenSi-1 Agrinak male chicken after selection had live weight at 10 weeks old of 1015+107 g/bird, and for Pucak SenSi-1 Agrinak male chicken was 1051+76 g/bird. This initial performance information for those two breeds of considerably improved local chicken can be used as the base of information for SenSi-1 Agrinak breed for male line of meat type of local chicken breeding