Duncan ’s New Multiple Range Test Research Articles

Pengaruh Jenis dan Konsentrasi Anti-Browning Agent Terhadap Mutu Fisik Tepung Jewawut (Foxtail Millet)

The purpose of this research was to determine the effect of the type and concentration of anti-browning agents (sodium metabisulfit and citric acid) on the physical quality of millet flour, especially the degree of whitness and calor (lightness, redness, yellowness) and determine the best treatment. This study used experimental method. The reseach design used was a Completely Randomized Factorial Design (RALF) with two factors, namely faktor A was the type of anti-browning agent consisting two levels (sodium metabisulfite and citric acid), faktor B was concentration of the anti-browning agent consisting three levels (1,5%, 2%, 2,5%). Fromthe two factors, six treatments were obtained, and each treatment was repeated three times. Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan`s New Multiple Range Test (DNMRT) at 5% level. Results of the research showed that the type of anti-browning agent significantly affected the degree of whiteness, lightness, redness, and yellownes of millet flour. Concentrasion has a significant effect on the lightness value and redness value, but doesn’t have a significat effect on the degree of whitness and yellowness value. The interaction of the two factors (type and concentration) has a significant effect on the lightness value, redness value, and yellowness value, but has no significant effect on the degree of whitness. Based on the physical quality of millet flour produced in this study, namely the degree of whiteness, lightness, redness, and yellowness, the best treatment is sodium metabisulfite soaking.

The Effect of Adding Coconut Dregs (Cocos nucifera L.) on “Wajik” Characteristics

This study aims to determine the effect of adding coconut dregs on the characteristics of wajik based on organoleptic and chemical tests. The research design used was a Completely Randomized Design (CRD) with 5 treatments, namely A (without adding coconut dregs), B (addition of 1% coconut dregs), C (addition of 2% coconut dregs), D (addition of 3% coconut dregs), and E (addition of 4% coconut dregs) with 3 replications. The research data were statistically analyzed using Analysis of Variance (ANOVA) and continued with Duncan's New Multiple Range Test (DNMRT) analysis at the 5% level. The results showed that adding coconut dregs had a significant effect on, fat content, crude fiber, sucrose, total energy, and organoleptic including color, aroma, taste, and texture. However, it had no significant effect on ash content. The best treatment was wajik with the addition of 3% coconut dregs, with ash content of 0.78%, fat content of 14.31%, protein content of 2.58%, crude fiber of 6.42%, total energy of 329.51 kcal, and a liking level for color 3.80 (like), aroma 3.84 (like), taste 3.60 (like), and texture 3.80 (like).

Application of Jarwo Planting System and Fertiphos Fertilizer on The Growth and Yield of Black Rice Mutant M4

This study aims to examine the interaction between the dose of Fertiphos fertilizer and the JARWO (JARWO) planting pattern on the growth and yield of black rice mutant rice. The experiment was conducted in Jorong Labuah, Agam Regency, and the Seed Science and Technology Laboratory, Andalas University, Padang, from February to June 2024. A Completely Randomized Design (CRD) with two factors was used, namely the JARWO planting system (2:1, 3:1, 4:1) and the dose of Fertiphos fertilizer (0 kg/ha, 100 kg/ha, 200 kg/ha, 300 kg/ha). Data were analyzed using the F test at the 5% level, followed by Duncan's New Multiple Range Test (DNMRT) if significant. The results showed a significant interaction between the dose of Fertiphos fertilizer and the JARWO planting pattern on the growth and yield of black rice mutant rice. Fertiphos fertilizer dose of 200 kg/ha gave the best results on the total number of grains per panicle, the number of filled grains per panicle, the total weight of grains per panicle, and the weight of filled grains per clump. The JARWO 2:1 planting pattern gave the best results on the total number of tillers, the total number of grains per panicle, the number of filled grains per panicle, and the total weight of grains per panicle.

Characteristics of Herbal Tea Bags From a Mixture of Pandan Leaf Powder (Pandanus amaryfolius Roxb.) and Red Ginger (Zingiber officinale var. Rubrum)

This study investigated the effect of a mixture of pandan leaves and red ginger on the characteristics of herbal tea bags. Utilizing a completely randomized design (CRD) with 5 treatments and 3 replications, the data were statistically analyzed using ANOVA, followed by Duncan's New Multiple Range Test (DNMRT) at a 5% significance level. The treatments involved varying ratios of pandan leaves to red ginger: A (90:10 g), B (80:20 g), C (70:30 g), D (60:40 g), and E (50:50 g). Observations included tests for water content, ash content, polyphenol content, IC50 antioxidant activity, total plate count, and organoleptic properties. The results demonstrated that the mixture of pandan leaves, and red ginger significantly affected water content, ash content, total polyphenols, and IC50 antioxidant activity. Based on chemical, microbiological, and organoleptic analyses, treatment D (60:40 g) was identified as the optimal formulation, yielding the following values: water content (6.55%), ash content (4.44%), total polyphenols (28.63 mg GAE/g), antioxidant IC50 (100.31 ppm), total plate count (6.4 x 10^2), and organoleptic scores for color (3.70%), aroma (3.40%), and taste (3.10%).

Exploration and Investigation of Antifungal Activity of Plant Leaf Extracts on Growth of Scletorium rolfsii Sacc.

Botanical fungicides are fungicides derived from plants that produce chemical compounds that potentially inhibit microbial growth. These fungicides are safe because to its not harmful to humans and the environment. In the present study, the plant materials used often compete with plant materials used for food and medicine such as galangal rhizomes and betel leaves. Therefore, it is necessary to explore materials derived from plants that have not been widely utilized. So the research was conducted to determine the effect of leaf extracts from several plants on the growth of Sclerotium rolfsii Sacc. the fungus that causes wilt disease in plants and determines the level of antifungal activity. This research was conducted using a completely randomized design (CRD). The leaf extracts used were from the plants Muntingia calabura, Terminalia cattapa, Syzygium oleina, Morinda citrifolia, Dimocarpus longan, and Artocarpus altilis with concentrations of 10%, 20%, 30%, 40%, and 0% as control. The data obtained were analyzed using variance analysis (ANOVA) with Duncan's New Multiple Range Test (DNMRT). The results showed that all treatments used could inhibit the growth of S. rolfsii Sacc because they were significantly different from the control. It was determined that antifungal activity in leaf extracts of M. calabura, T. cattapa, S. oleina, and D. longan was very strong, and also A. altilis had a strong antifungal activity, while M. citifolia had a moderate antifungal activity.

The Morphological Identification of Fungi Causing Cocoa Fruit Rot Disease and Inhibition Test of Bacillus spp. Against the Fungus in Vitro

Cocoa plants in Nagari Bunga Tanjung, West Sumatra Province, are infected with cocoa pod rot disease by the fungal pathogen Phytophthora palmivora and this causes serious problems if not appropriately controlled. Therefore, Bacillus spp testing needs to be undertaken to obtain Bacillus spp that were more capable of inhibiting the growth of the pathogen. The research was conducted at the Plant Disease Laboratory, Faculty of Agriculture, Riau University in February-June 2024. Completely Randomized Design (CRD) were used in this emerimantal study with 5 treatments and 4 replicates so that 20 there were experimental units. The treatments given were: B0 : Without Bacillus spp, B1 : Bacillus amyloliquefaciens, B2: Bacillus cereus, B3: Bacillus pseudomycoides and B4: Bacillus velezensis. Variables observed were the macroscopic and microscopic characteristics of Phytophthora palmivora, the diameter of pathogenic colonies after the application of Bacillus spp. and the inhibition of Bacillus spp. bacteria against Phytophthora palmivora. Further testing was done through Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of the research conducted showed that the cause of cocoa fruit rot disease in Nagari Bungo Tanjuang is Phytophthora palmivora based on morphological characteristics. All Bacillus spp. namely: Bacillus cereus, Bacillus amyloliquefaciens, Bacillus pseudomycoides, and Bacillus velezensis were able to inhibit the growth of Phytophthora palmivora fungus in vitro. Bacillus cereus, Bacillus amyloliquefaciens, Bacillus pseudomycoides, and Bacillus velezensis were able to inhibit the growth of Phytophthora palmivora in vitro. Phytophthora palmivora with inhibition power of 38.89%, 40.28%, 43.33%, 77.78%, respectively.

Aromatherapy Candles Made From Sweet Orange Fruit Essential Oil With A Different Ratio Of Stearin And Paraffin

Abstract Today’s sweet orange peels can be a valuable waste if used properly. It is known that there is a chemical compound of essential oil that has high economic value in orange peel called limonene, which has a distinctive fresh aroma. Aromatherapy candles are a diversification of candle products that contain essential oils. This study aims to get the best comparison of the quality of stearin and paraffin wax based on SNI 06-0386-1989. This study used a completely randomized design (RAL) with five treatment variations and three replications. The treatment used was a ratio of stearin and paraffin with a ratio of stearin:paraffin of 50:50, 60:40, 70:30, and 80:20. Data analysis used ANOVA with Duncan’s new multiple range test (DNMRT) at the 5% level. The results showed that the ratio of stearin and paraffin had a significant effect on the melting point test, burn time test, air bubbles, and overall acceptance. The best treatment was a ratio of 50:50 with a melting point test value of 57.90°C, a burn time test of 4.40 hours, a slightly concave normal air bubble test, and overall acceptance of like criteria with a score of 4.2.

Characteristics of Fruit Leather with Proportion of Carica Puree (Carica pubescens) : Lime Juice (Citrus aurantifolia) and Carrageenan and Their Shelf Life Estimation

Fruit leather is a delectable treat crafted from pureed and dehydrated fruit. Carica fruit (Carica pubescens) contains fiber and pectin, which are requirements for making fruit leather. Lime (Citrus aurantifolia) was added as an acid in the gel formation. The addition of carrageenan is expected to improve the plasticity of fruit leather. One of the qualities of fruit leather is determined by its shelf life. This study seeks to assess the physicochemical and organoleptic attributes of carica and lime fruit leather, as well as to analyze the estimation of shelf life resulting from the optimal treatment. Factorial completely randomized design (CRD) with two factors was utilized in the study. Factor I involved the ratio of carica puree to lime juice (95:5, 90:10, 85:15), while factor II consisted of different carrageenan concentrations (0,3%, 0,6%, 0,9%) with two replications. The results were documented in English. The data was subjected to analysis of variance (ANOVA) followed by Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. The most effective treatment was found to be a blend of 95% carica puree to 5% lime juice, combined with 0.9% carrageenan. The test results revealed a moisture content of 15,33%, crude fiber content of 2,55%, pH level of 4.65, tensile strength of 4,45 N, vitamin C concentration of 12,20 mg/100g, antioxidant activity of 25,23%, color intensity of 3,24 (neutral), aroma profile of 3,04 (neutral), taste rating of 4,00 (like), texture score of 3,12 (neutral), total dietary fiber content of 4,45%, and an estimated shelf life of 70 days at 10⁰C (under refrigeration), 10 days at 30⁰C (at room temperature), and 3 days at 50⁰C.

Effect Of Tamarillo (Solanum Betaceum Cav.) Addition On Physical And Chemical Characteristics Of Yoghurt Produced

Yoghurt is one of the milk-based fermented products, adding fruit juice to yoghurt is part of product innovation, expected to improve quality and consumer liking. This study aims to determine the effect and level of addition of tamarillo juice (Solanum betaceum Cav.) on the characteristics of yoghurt produced. This study used a complete randomized design (CRD) method with 5 treatments and 3 replicates. Data were analyzed using analysis of variance (ANOVA) and Duncan's New Multiple Range Test (DNMRT) at the 5% level. The treatment in this study was the addition of tamarillo juice as much as 0% (A), 5% (B), 10% (C), 15% (D), 20% (E). The results showed that the addition of tamarillo juice to yoghurt had a significant effect on viscosity, color, fat content, ash content, total solids, total lactic acid, and Organoleptic test (color, aroma, taste and consistency), but had no significant effect on protein content, pH value and total lactic acid bacteria. The best formulation was in treatment E (addition of 20% tamarillo juice) with an average viscosity value of 13.03 Cp; color 83.73 oHue (Yellow red); protein content 4.11%; fat content 3.29%; ash content 0.59%; total solids 19.17%; total lactic acid 1.04%; pH value 4.52; total lactic acid bacteria 2.3x109CFU/g ; color 4.3 (like); aroma 4.25 (like); taste 4.15 (like) and consistency 4.25 (like).

PENGARUH PEMBERIAN ZAT PERANGSANG TUMBUH TERHADAP PERTUMBUHAN BIBIT TANAMAN GAHARU (Aquilaria malaccensis Lamk) DI POLYBAG

This research was carried out in Penginjau Hamlet, Bathin II Pelayang District, Bungo Regency, at an altitude of ± 75 meters above sea level. The research was carried out from 05 January 2015 to 05 April 2015. This research aims to study to determine the effect of giving growth stimulants on the growth of gaharu plant seeds (Aquilaria malaccensis Lamk) in polybags. The aim of the research is to obtain a dose of growth stimulants that will give results to the growth of agarwood seedlings.The method used in this research was a completely randomized design (RAK), with 5 treatments and 4 replications. The concentration of Atonic growth stimulant used was as follows: A0: No treatment (as control), A1: 0.50 cc Atonic ZPT/liter of water , A2: 1.00 cc ZPT Atonik/ liter of water, A3: 1.50 cc ZPT Atonik/ liter of water and A4: 2.00 cc ZPT Atonik/ liter of water. The data obtained from the final observations were analyzed using variance, if they had a real effect then continued with the Duncan New's Multiple Range Test (DNMRT). The variables observed were plant height (cm), total leaf area (cm2), stem diameter (mm) and root volume (ml). From the experimental results, the administration of atonic plant growth regulator (ZPT) concentrations had no significant effect on plant height (cm), total leaf area (cm2), stem circumference (mm) and root volume (ml)

Response in Growth Geronggang (Cratoxylon arborescens Vahl. Blume) Seddling by Giving Chicken Manure

One potential plant species for restoration in peat swamp forests is Cratoxylon arborescens. A well-managed nursery includes the application of chicken manure. This study aims to determine the effect and best dose of chicken manure fertilizer on the growth of Cratoxylon arborescens seedlings on peat planting media. This research used RAL (Completely Randomized Design) experimental method, which consisted of 4 treatments (P0 = control, P1 = 10% chicken manure + 90% peat, P2 = 30% chicken manure + 70% peat and P3 = 50% chicken manure + 50% peat) with 5 replications. The data obtained were analyzed statistically using variance analysis, followed by Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that chicken manure had a significant effect on the growth of Cratoxylon arborescens seedlings, because it was able to increase fertility and nutrient availability, improve the physical, chemical and biological properties of peat. The most effective and best treatment for four-month-old Cratoxylon arborescens seedlings was P2 (30% chicken manure + 70% peat) with 100% survival percentage, average height increase of 14.39 cm, average diameter increase of 1.56 mm, dry weight of 7.41 g and seedling robustness of 8.35

The Effect of Different Ratio Combinations of Rice Husk Charcoal: Soil Media and Different NPK Fertilizer Rates on Growth and Fruit Yield of Okra (Abelmoschus esculentus L. Moench)

Okra plant is a vegetable plant that contains many vitamins and minerals that are very good for health. Increased production of okra plants can be done by setting the composition of the media and the provision of NPK fertilizer. The purpose of this study is to determine the influence of the composition of charcoal husk planting media and NPK fertilizer is appropriate for the growth and yield of okra plants. The experiment was carried out in Air Tawar Barat sub-district, North Padang sub-district, Padang City from September to December 2019. This study used a Complete Randomized Design (CRD) factorial with 2 factors. The first factor with the composition of charcoal planting media husks banding soil 0:1, 1;1, 1;2 and 1:3 . and the second factor with NPK fertilizer doses 400kg/ha, 500kg/ha and 600kg/ha repeated 4 times. The observation data is analyzed with the F test at a 5% level, if the F count is greater than the F table then continue with the Duncan New Multiple Range Test (DNMRT) at a real level of 5%. The results of the study showed there is an interaction between the administration of the composition of the planting media of charcoal husks and soil 1:2 and the administration of NPK fertilizer dose 3.0g / polybag to the height of plants, as well as the provision of the composition of planting media affects the lifespan of flowers, the number of flowers, the number of fruit, the length of fruit, the diameter of the fruit and the total weight of the fruit.

Analisis Kimia Kopi Cherry Arabika (Coffea arabica) dengan Kajian Kadar Alkohol, Kadar Kafein, Total Padatan Terlarut dan Total Asam Pada Limbah Hasil Fermentasi Anaerobik

This study aimed to determine the quantitative measurements of alcohol concentration, caffeine content, total dissolved solids, and total acid. This study used an experimental design with a non-factorial, Completely Randomized Design (CRD) that included three treatment levels, each replicated three times. The study consists of the following treatment levels: H5 represents the fermentation of cherry Arabica coffee for five days, H10 for ten days, and H15 for 15 days. The collected data underwent analysis of variance (ANOVA) using SPSS version 22. The Duncan's New Multiple Range Test (DNMRT) was used at a 5% significance level to determine the differences in the effects of each therapy. The study showed that the length of anaerobic fermentation of Arabica coffee cherries significantly affected the concentrations of alcohol, caffeine, total dissolved solids, and total acid (p<0.05). With longer fermentation, alcohol concentration, caffeine content, and total acid levels increase while the total dissolved solids content decreases. The most effective treatment in this study was noted on the 5th day of fermentation, showing an average alcohol content of 11.93%, caffeine content of 3.36%, total dissolved solids of 4.83oBrix, and total acid of 1.62%.

The Growth of Anglonema Dus Anjamani Plants Due to the Composition of the Growing Medium and Different Water Intervals

This research investigates the influence of planting media and watering intervals on the growth of Aglaonema. The study utilizes a Randomized Group Design (RAK) with various compositions of planting media, including husk charcoal, chicken manure bokashi, and eggshell flour, in ratios M1=1:2:1, M2=2:1:2, M3=3:2:1. Watering time intervals were set as I1=once every 2 days, I2=once every 4 days, and I3=every 6 days. There were 27 experimental units, each combination repeated thrice. Statistical analysis, including Sidik Ragam and Duncan's New Multiple Range Test (DNMRT), revealed a significant interaction effect between planting media and watering intervals on plant height, leaf number, leaf length, and leaf width of Aglaonema. Notably, the composition 3:2:1 showed the highest growth in plant height (5.03cm), leaf number (4.53 strands), leaf length (4.83cm), and leaf width (4.13cm). This composition did not significantly differ from 1:2:2 with a 2-day watering interval and 3:2:1 with a 2 and 6-day watering interval, but it significantly outperformed other treatments. The findings contribute valuable insights into optimizing Aglaonema growth conditions for enhanced quality and productivity.

Characteristics of probiotic glutinous rice tapai with the addition of Lactobacillus plantarum 1 RN2-53 and some natural dyes

Tapai is a traditional Indonesian food usually made from cassava and glutinous rice. The study aims to determine natural dyes that produce the highest quality probiotic glutinous rice tapai. The study was conducted experimentally using a complete randomized design consisting of four treatments, and each treatment was repeated four times. The treatment in this study was the soaking of glutinous rice into natural dye extracts, namely red dragon fruit extract, purple sweet potato extract, and suji leaf extract, with different concentrations, namely 10%, 15%, 20%, and 25%. The data obtained were statistically analyzed using variance analysis and continued with Duncan's new multiple-range test (DNMRT) at a level of 5%. The results showed that natural dye extracts with different concentrations have a noticeable influence on total lactic acid, alcohol content, total lactic acid bacteria, antioxidant activity, and sensory characteristics of color, aroma, taste, and hardness. The soaking treatment in red dragon fruit extract and purple sweet potato extract with a concentration of 20% resulted in glutinous rice tapai, preferred by panelists. Furthermore, the characteristic pH value of 3.35-3.41, total lactic acid 0.61-0.70%, alcohol content 0.33-0.42%, total lactic acid bacteria 9.11-9.40 CFU/mL, and antioxidant activity 167.35-102.51 ppm.

SENSORY EVALUATION OF BISCUITS PRODUCED FROM A BLEND OF WHEAT AND UNRIPE PLANTAIN FLOUR IN DELTA STATE

This study assessed the sensory assessment of biscuits produced from a blend of wheat and unripe plantain fiour in Delta State. Materials used include matured and unripe plantain which was obtained from a farm in Asaba, Delta State. The unripe plantains were carefully detached from the bunch, sorted, peeled and sliced to about 5 mm thickness. The dried chips were later milled and sealed for baking. The dough was mixed using a B8 universal mixer (model IPX1, 7076) at 550 rpm for 15 minutes until uniform smooth dough was obtained. All data were subjected to statistical analysis using Analysis of Variance (ANOVA). The mean were then separated by Duncan's New Multiple Range Test (DNMRT) using the Statistical Package for the Social Sciences (SPSS) 20.0 software. Biscuit samples were subjected to sensory evaluation within 24 hours after production. The sensory evaluation of the samples was carried out using twenty-five (25) panelists familiar with biscuits. The qualities assessed include aroma, appearance, taste, texture and general acceptability. The results ranged from 6.30-7.35, 6.45-7.30, 2.05-6.30 and 6.20-6.85 for aroma, appearance, taste and texture, re.spectively while the control had 7.45, 7.20, 7.45 and 6.75 for aroma, appearance, taste and texture, respectively. The study recommended among other things that Government should encourage biscuits produced from the blend of wheat fiour and unripe plantain because of its better mineral quality, high in calcium and iron content than those produced from 100 % wheat fiour.

Pengaruh Pemberian Pupuk Kotoran Walet Terhadap Pertumbuhan Bibit Kelapa Sawit (Elaeis Gueneensis Jacq) di Pre Nursery

This research was carried out in the koto Panjang Ikur village, Koto tangah District, Padang city, West Sumatra Provience. This research starts in January-April 2022. The objective of the study was to obtain a comparison of the best growing media from the application of swallow droppings fertilizer on the growth of oil palm (elaeis guineensis jacq) seedlings in the pre nursery. This experiment used a completely randomized design (RAL) with 4 treatments and 6 replications, so there were 24 experimental units. Each experimental units. Each experimental unit consisted of 6 polibags, so there were 144 polybags. The treatment is as follows : A = Top Soil, B = Top Soil : Swallow manure fertilizer (1:1), C = Top Soil : Swallow manure fertilizer (2:1). Observational data were analyzed statistically with variance (f test). If f count > from f table 5%, proceed with duncans new multiple range test (DNMRT) test at 5% significance level. Variables observed were seedling height. Number of leaves (midrib), tuber diameter, top fresh weight, top dry weight, root length, root fresh weiht, root dry weight, and visual observation. From the experimental results it was concluded that the application of swallow manure fertilizer had a very significantly different effect on the increase in seedling height, number of leaves . hump diameter, upper fresh weight, upper dry weight, root length, fresht root weight, and was not significantly different in weightdry roots. The ratio of Top Soil : Swallow manure fertilizer (1:2) is the best ratio for the growth of oil palm seedlings (elaeis guineensis jacq) in the pre nursery when compared to other treatments

Study of Physicochemical Properties of Beeswax Addition to Chocolate Candy Products

The development of the cocoa agro-industry in West Sumatra cannot be separated from the variety of products produced including chocolate candy which is the most popular processed cocoa product but this product has the disadvantage of melting easily at room temperature. Beeswax is one of the materials that can be a hardness base that can be applied to food. The use of beeswax in chocolate candy is expected to provide a solution for the cocoa agro-industry. This study aims to determine the effect of different percentages of beeswax on the characteristics of chocolate candy. The design used in this study is a completely randomized design (CRD) with 5 treatments with 3 replications. Observational data were analyzed with variance analysis (ANOVA) if significantly different, DNMRT (Duncan's New Multiple Range Test) was conducted at a real level of 5%. The treatments used were 0%, 5%, 10%, 15%, 20% addition of beeswax percentage to chocolate candy. The results showed that the addition of beeswax percentage had a significant effect on fat, hardness, and organoleptic properties but did not significantly affect the water content of chocolate candy. The physical and chemical values are hardness 209.92 N/cm2, moisture content 1.01%, fat content 44.11%. Meanwhile, the organoleptic test results showed that treatment E was the most desirable product.

Influence of different population densities of Bambara groundnut intercrop and weeding frequency on maize (<i>Zea mays</i> L.) performance

Effective weed management is essential for enhanced productivity of maize. A two-year field experiment was carried out at the Department of Crop Science Demonstration Farm, University of Calabar, Calabar, Nigeria (4.5-5.20 N, 8.0-8.30 E), in the 2019 and 2020 early planting seasons, to evaluate the influence of three population densities of Bambara groundnut [166,666 plants per hectare(B1), 100,000 plants per hectare (B2), 71,428 plants per hectare (B3)] and four hand weeding frequencies [weedy check (WC), one hand weeding (1HW), two hand weedings (2HW) and a weed free check (WFC)] on the performance of maize. The experiment consisted of three replications fitted into a Randomized Complete Block Design (RCBD). Data gathered on maize vegetative and yield characteristics were analysed using analysis of variance (ANOVA) procedures for RCBD (GenStat® statistical package, version 8.1). Significantly different means were compared at 5 % probability level using the Duncan’s New Multiple Range Test (DNMRT). From the results, maize growth and yield performance were significantly (P<0.05) affected by Bambara groundnut populations and the frequency of weeding. Leaving weeds unchecked all through the cultivation season hampered the vegetative and yield performance of maize, resulting in 47.54 % reduction in maize grain yield, compared with the weeded plots. Conclusively, intercropping maize with Bambara groundnut at 71,428 plants per hectare integrated with two hand weedings at 4 and 8 weeks after sowing (WAS), which optimized maize grain yield (3.87 t/ha on the two-year average) is recommended for farmers in the Calabar humid area and its environs.

Effect of Adding Pectin on The Quality of Red Dragon Fruit (Hylocereus polyrhizus) Sheet Jam

Dragon fruit has a high water content and a limited shelf life. Dragon fruit has the potential to be used as a raw material for food processing, one of which is jam. Dragon fruit contains pectin which functions as a gelling agent in jam. This research aims to determine the addition of pectin with different concentrations on the quality of red dragon fruit jam sheets. This research is an experimental study using a completely randomized design (CDR) with four treatments and four replications. Data were analyzed using Analysis of Varience (ANOVA) to obtain Duncan New Multiple Range Test (DNMRT) results at level 5%. The research results showed that the effect of pectin with different concentrations provided significant differences (P<0.05) on water content, ash content, sucrose content, crude fiber content, total dissolved solids, degree of acidity (pH), and organoleptic tests. The addition of 0.75% pectin affects the chemical, physical and organoleptic properties of Red Dragon Fruit Jam. Chemical ingredients consist of water, ash, sucrose content, crude fiber content, total dissolved solids, acidity degree (pH), and physical characteristics including taste, color, aroma and texture. A total of 25 panelists liked the organoleptic properties. In conclusion, the effect of adding pectin on the quality of the best jam product is P3 (0.75% pectin addition) so it is more acceptable based on its character and organoleptic properties.