Perilaku Petani Anggota Perkumpulan Petani Pemakai Air (P3a) Rukun Santoso di Desa Konarom Barat Kecamatan Dumoga Tenggara

The aim of research is to describe the Rukun Santoso water user associations (P3A) Konarom West Village, District Southeast Dumoga and analyze behaviour of its members. The collection of data was carried out for five months, from January until May 2015. The primary data collected through face to face interviews. Respondents was selected for 30 respondents by using random sampling mechanism. The interviews was conducted based on questionnaires that have prepared before. The secondary data was obtained through agencies that related to this research topic. The data analysis is descriptive. The results showed that knowledge of water user farmer groups in the organization is very good and then supported by the attitude of members of water user farmers is positive in favor of any program that is planned and the action of water user farmer association is good enough so that each program can run as expected

Peranan Prima Tani terhadap Pendapatan Petani Padi Sawah (Oryza Sativa L.) di Desa Suliliran Baru Kecamatan Pasir Belengkong Kabupaten Paser

The purpose of this research was to know: the difference of farmer\u27s income between before and after being held of Primatani. The research is conducted in Suliliran Baru Village, Pasir Belengkong sub district, Paser regency from November 2007 to Januari 2008. T-test is used to find the different of farmer\u27s income. The results of this research was significantly different of farmer\u27s income. Between before and after being held Primatani indicated by t-value = 2,26 > t-tabel = 2,042. Key words : Primatani Program, farmer\u27s incom

Pengaruh Proporsi Tapioka Dan Terigu Terhadap Sifat Fisikokimia Dan Organoleptik Kerupuk Berseledri

Crackers is a popular food in Indonesia. Currently developing the cracker is a cracker without protein in the addition of vegetable materials (vegetable crackers). The addition of celery in cracker can be used as a diversification effort. Crackers are generally made from tapioca that affect the quality of crackers. A good quality appearance is translusent and compact. Substitution of wheat flour is expecte d to improve the quality of the resulting crackers. This research aims to study the influence of the proportion of tapioca and wheat flour in celery crackers characterstics and to determine the proportion of tapioca and wheat flour crackers that can produce good quality and acceptable in terms of sensory. The main materials used in this study is tapioca, wheat flour, fresh celery, baking powder, and water. Research methods with Random Design Group a single factor, namely the proportion of tapioca and wheat. Level of treatment consist of eight levels, proportion wheat flour 0, 5, 10, 15, 20, 25, 30, 35% with three replications. Proportion in the manufacture of tapioca and wheat flour crackers real influence on the water content, volume expantion, bulk density after fried crackers, color, and hardness. Increasing of wheat flour make water content, bulk density, redness, yellowness, and hardness increase too, but volume expantion and lightness decrease. The use of tapioca and wheat flour in addition to the crackers do not give the real effect on the bulk density crackers after drying. The selection of the best treatment based on the weighting test, including volume expantion and organoleptic (appearance, crispness, flavor, and color), the best treatment is proportion wheat flour 15%

Trinuclear Nickel Complexes with Metal–Arene Interactions Supported by Tris- and Bis(phosphinoaryl)benzene Frameworks

Triphosphine and diphosphine ligands with backbones designed to facilitate metal–arene interactions were employed to support multinuclear Ni complexes. Di- and trinuclear metal complexes supported by a triphosphine containing a triarylbenzene linker display diverse metal–arene binding modes. Multinuclear Ni halide complexes were isolated with strongly interacting metal centers bound to opposite faces of the coordinated arene. Upon reaction of the trinickel diiodide complex 2 with disodium tetracarbonylferrate, a cofacial triangulo nickel(0) complex, 4, was isolated. The Ni^(0)_(3) cluster motif can also be supported by a para-terphenyl diphosphine, where a terminal carbon monoxide ligand replaces the third phosphine donor. All multinuclear complexes feature strong metal–arene interactions, demonstrating the use of an arene as a versatile ligand design element for small clusters

Pengaruh Penambahan Tepung Menjes Terhadap Sifat Fisik Dan Organoleptik Nugget Ayam

Chicken nugget is a processed chicken product, cooked made from a mixture of ground chicken meat were given coating, with or without the addition of other ingredients and permitted food additives. Chicken nuggets are a popular food product, but chicken nugget has the disadvantage that has a low fiber content. Lack of fiber content can be improved by adding menjes flour on chicken nuggets. Menjes flour have a high fiber content, which is 61.55%, has a savory flavor, widely available and affordable price. The design of the study is a randomized block design (RBD) with one factor, seven level of menjes flour concentration of 0%, 1.5%, 3%, 4.5%, 6%, 7.5% and 9 % with three times repeated. Parameter study include WHC, pH, moisture content, fiber content, texture (hardness, springiness, cohesiveness, fractubility, gumminess and chewiness), and product preferences in organoleptic (juiceness, texture and flavor). The data will be analyzed by Analysis of Variance (ANOVA) at α = 5% and further testing is test DMRT (Duncan's Multiple Range Test) at α = 5% when there are significant differences between treatments. The result showed that the difference variation in addition of menjes flour was significantly affected (α = 5%) against moisture, WHC, texture (hardness and cohesiveness). Variation in addition of menjes flour also significantly affected to product organoleptic including flavor, texture, and juiceness. Larger addition of menjes flour increasing moisture content and hardness, but decreasing WHC, cohesiveness and panelist preference. The best treatment was obtained at addition 1.5% menjes flour with 160% WHC, 55.82% moisture content, 9534.204 g hardness, 0.637 cohesiveness, and 2.09% dietary fiber