TROPICAL WETLAND JOURNAL

The Effect of Arbuscular Mycorrhizae and Sp-36 Fertilizer Application on The Growth of Butternut Squash (Cucurbita Moschata Durch) in Swampy Land

2023-02-02T08:40:14+00:00

This study aimed to: (1) determine the effect of various doses of arbuscular mycorrhizae with SP-36 fertilizer on the growth of butternut squash in the swampy land; (2) determine the best combination of various doses of arbuscular mycorrhizae with SP-36 fertilizer on the growth and of butternut squash in the swampy land. The research was carried out in the Green House of SMK PP Negeri Banjarbaru from October 2020 to November 2021. The study used a factorial completely randomized design (CRD) with 2 factors. The fist factor was arbuscular mycorrhizae dose (M) which consisted of 4 levels, namely: m₀= Control ; m₁= 5 g tan ^-¹equivalent to 0.1 ton ha ^-¹;m₂= 10 g tan ^- ¹equivalent to 0.2 ton ha ^-¹; m₃= 15 g tan ^-¹equivalent to 0.3 ton ha ^-¹.The second factor was SP-36 fertilizer dose (S) fertilizer which consists of 4 levels, namely: s₀= Control; s₁= 1,39 g tan ^-¹equivalent to 0,125 ton ha ^-¹; s₂= 2,22 g tan ^-¹equivalent to 0,2 ton ha ^-; s₃= 3.06 g tan ^-¹equivalent to 0.275 ton ha^-¹, combination repeated 3 (three) times, with 6 polybags of them, so that there were 288 plants in total. The result showed that there was an interaction effect on the volume of roots at 2 and 4 weeks after planting, shoot dry weight, root dry weight and shoot root ratio. The single factor of application of arbuscular mycorrhizae and SP-36 fertilizer each had a very significant effect on root colonization. Combination of arbuscular mycorrhizae at a dose of 10 g ton ^-¹equivalent to 0.2 ton ha^-¹and SP-36 fertilizer at a dose of 3.06 g ton ^-¹equivalent to 0.275 ton ha ^–¹ could increase the growth of butternut squash in the swampy land.

Diversity of Arthropod at Soybean (Glycine max l. Merr) With Different Planting Distances

2023-02-02T08:40:17+00:00

This study observed the spacing effect on arthropod diversity in soybean from November 2017 to January 2018. The treatments were arranged in a randomized block design, with five replications and five different spacings: A - 20x20 cm, B - 20x30 cm, C - 20x40 cm, D 20x50 cm, and E - 20x60 cm. The highest arthropods were found at the narrowest spacing (20x 20 cm) and the lowest at the broadest spacing (20x60 cm). Soybean plantations in the study area had a medium category for diversity index (H'), a fairly even category for evenness index (E), and a low category for dominance index (D). All types of relative index values did not differ between treatments.

Albumin Profile Albumin and Protein Filtrate of Snakehead Fish

2023-02-02T08:40:20+00:00

Background and Objective: Snakehead fish in South Kalimantan waters is the most common type of fish. The utilization is still limited. In general, snakehead fish is for consumption, so it need an effort of diversification of processed fishery products. The aims of this research were: (1) increasing value-added of snakehead fish of processing functional filtrate albumin, (2) determining the best steaming duration toward albumin level and filtrate protein of snakehead fish. Materials and Methods: Ingredients used this albumin filtrate were fresh snakehead fishes and ginger or turmeric. This research used random design completed with a factor which was steaming duration of csnakehead fish albumin filtrate of 30, 60, 90 and 120 minutes. Results: The result of the research showed that the different steaming duration had significant effect toward protein content but it had no significant effect toward filtrate albumin of snakehead fish. Conclusion: It can be concluded that the making of snakehead fish filtrate with steaming duration of 90 minutes obtained the highest albumin and protein content.

Evaluation of the chemical quality of coffee grounds composted by various types of decomposers using a scoring system

2023-02-03T00:37:59+00:00

In recent years, the amount of coffee consumption by the Indonesian people has increased. As a result, there is an increase in coffee waste in the form of coffee grounds so it has the potential to have a negative impact on the environment. Proper management is needed so that coffee grounds are not wasted and pollute the environment. Composting is one way to convert coffee grounds into organic fertilizer. The provision of decomposers is useful for accelerating the composting process of coffee grounds so that it affects the quality of the compost produced. This study aims to determine the chemical quality of coffee grounds compost using different decomposers based on the Indonesian National Standard (SNI) 19-7030-2004. This research was carried out in the Compost House Department of Agroecotechnology and Soil Laboratory Department of Soil Faculty of Agriculture, Lambung Mangkurat University, Banjarbaru for three months, from June to August 2021. This research uses quantitative methods (laboratory analysis) to determine the chemical quality of coffee grounds compost. The treatments were decomposers, d1 = EM4, d2 = M21, d3 = Beka, and d4 = Petro Gladiator. The results showed that the use of EM4, M21, BeKa, and Petro Gladiator decomposers produced organic C, total N, P₂O₅, K₂O, Ca, Mg, and C/N ratio of coffee grounds compost in accordance with SNI 19-7030-2004, but the pH value of coffee grounds compost treated with EM4, M21, BeKa, and Petro Gladiator decomposers did not meet SNI 19-7030-2004.

The Effect of Packaging Type and Temperature on the Characteristics of Habang Seasonings During Storage

2023-02-02T08:40:26+00:00

The red traditional South Kalimantan cooking spice indicates that the seasoning has a deep red appearance. Although the habang cooking seasoning has a dark red appearance with the main ingredient red chili, this spice does not have a spicy taste but tends to taste sweet. This study aimed to determine the effect of different packaging and storage temperatures on the spice’s characteristics. This study used RBD method with 2 factors and 2 replications. Factor A is packaging variation and B is storage temperature. These observations included chemical tests, total microorganism tests, and sensory tests. Chemical tests and microorganisms were analyzed by the ANOVA and followed by the DMRT. Sensory test data were analyzed by the Kruskal Wallis and followed by the Post Hoc Test. Determination of the best results used the ranking method weighting. The results showed the characteristics were changed during storage. water content, peroxide number, and total microorganisms were increased in line with fat content and pH decreased. Sensitively, Habang cooking spices decreased in aroma, color, and viscosity during storage. The best Habang cooking seasoning was found in the use of cold temperature aluminum foil packaging on the 4th day of storage with a total parameter value of 8,224 and a total value of 30,195, chemical characteristics in the form of the water content of 31.46±0.02, a fat content of 69.67±0, 81, the pH value is 4.26±0.02, and the peroxide value is 3.15±0.06.