Duncan ’s New Multiple Range Test Research Articles

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.

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.

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.

Pengaruh POC Teknologi Nano terhadap Pertumbuhan Bayam Merah (Amaranthus tricolor L.) yang Dibudidayakan secara Hidroponik

The use of AB mix in hydroponic cultivation has side effects on body health because it is a chemical fertilizer. ). Liquid organic fertilizer is fertilizer in liquid form made from a fermented mixture of compost, natural ingredients and water and can provide nutrients according to plant needs. In hydroponic cultivation there are several weaknesses, including the occurrence of nutrient deposition, especially in the wick system because the nutrient water in the wick system is passive. To reduce the occurrence of nutrient solution deposition in the wick system used in this research, technology is needed that can reduce the particle size in the planting medium so that it is more easily decomposed and absorbed by plant roots. The method used was a completely randomized design (CRD) with 3 treatments and 5 repetitions, consisting of: P1 = AB mix 100%, P3 = AB Mix 50% + POC nano 50%, P5 = POC nano 100%. The data obtained were analyzed using ANOVA (Analysis of Variance) using the SPSS (Statistical package for the Social Sciences) application. If there is a real difference, continue with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results obtained from the influence of POC nanotechnology on the growth of red spinach plants can be seen from the average height of P1 plants, namely 18.74 cm, the average number of leaves 35.2 (strands), wet weight 15.84 g, dry weight 1.4 g. The application of nanotechnology liquid organic fertilizer provides significantly different results on the growth of spinach plants.

Evaluation of Yield Indices and Identification of Yield Responsive Genes (Gn1a and Gs3) of Selected Rice Genotypes

This research aimed at evaluation of yield Indices and identification of yield responsive Genes (Gn1a and Gs3) of selected rice Genotypes. A total of ten rice genotypes including four improved rice (high yielding) genotypes and six local rice (landraces) genotypes obtained from Maslaha seeds limited Gusau, Zamfara State were collected. The Data was collected for plant height, tiller number, number of panicles, panicle length, panicle weight and days to 50% flowering were recorded, grain length and seed dimension was measured. The genomic DNA of the Rice accession was extracted using a standard DNA extraction Kit (Plant/Seed Miniprep kit). The PCR reaction was set using a total of 40 ul reaction mixture containing 4ul 10x dream taq green buffer, 1.0 ul of dNTPs, 2.0 ul of each primer, 0.4ul of dream taq total nucleic acid polymerase, 2ul total nucleic acid template and 28.6 ul of molecular grade water. The Data collected for grain yield attribute and seed germination was subjected to one way analysis of variance (ANOVA) using statistical analysis system (SAS Version 9.4). The results were expressed as mean + Standard Deviation (SD) of three replicates and the differences between the means were separated using Duncan’s new multiple range test (DNMRT). The result showed that significant differences exist amongst entries for plant height at maturity. Panicle length observed in this study was significantly different in all the entries with FARO67 (25.92cm) recorded the highest compared to genotype Bvfort (20.37cm) which had the lowest. PCR products revealed the presence of Gn1a and Gs3 genes in the ten rice cultivars screened. Eight rice cultivars (FARO44, FARO59, FARO67, Bvfort, Fanjim, Kamrun, Maikwalli and Jamila) have Gn1a and Gs3 gene and shows during PCR Analysis while the remaining two cultivars (FARO60 and Danruwa) have the gene but do not show during the PCR analysis. This investigation therefore, recommends that accessions like Danruwa, kamrun and FARO60 which showed desirable yield, quantitative and qualitative traits in this study should be used for further rice improvement programmes.

Characteristic of Antioxidant-Rich “Teh Talua” Instant Using the Foam Mat Drying Method

This research aims to determine the formulation and characteristics of the best instant “teh talua” with the addition of red ginger and areca nut. In this study, 5 treatments were used, namely without addition (control), with the addition of red ginger juice (5% and 10%), and with the addition of areca nut extract (5% and 10%). The data obtained were subjected to statistical analysis using Analysis of Variant (ANOVA) and continued with Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. The results showed that each treatment had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, water activity (Aw), and antioxidant activity. The best treatment is treatment B (with the addition of red ginger juice 5%) with a water content of 17.90%, ash content of 1.58%, protein content of 3.09%, fat content of 12.39%, carbohydrate content of 64.98%, water activity (Aw) 0.523%, and antioxidant activity 54.98%.

The Characteristics of Biscuit Quality with Coffee (Coffea Arabica L.) Silver Skin Flour Substitution

Coffee silver skin flour can be effortlessly converted into various items, and its nutritional quality remains constant. Thus, exploring novel methods of utilizing it could result in sustainable and innovative products with consistent nutritional advantages. This study investigated the impact of using coffee silver skin flour on the quality of biscuits. This study used a completely randomized design (CRD) consisting of 5 levels of treatment and three replications. The percentages of wheat flour substituted with coffee silver skin flour were 0, 20, 40, 60, and 80%. Observation data were analyzed using ANOVA with F test and continued with Duncan's New Multiple Range Test (DNMRT) test at 1% significance level. The result showed that substituting wheat flour with coffee silver skin flour considerably altered the flour's moisture, ash, protein, and fat content. With increasing amounts of coffee silver skin flour, the moisture and ash contents increased, while the protein and fat contents decreased. Biscuits that were most favored by panelists were in treatment A (100% wheat flour with 0% coffee silver skin flour) with moisture, ash, protein, and fat content of 1.31, 0.25, 18.50, and 19.45%, respectively. Biscuits made from coffee silver skin flour meet the quality requirements set by SNI 2973:2011, except for treatment E (0% wheat flour with 100% coffee silver skin flour), as the moisture content exceeds the specified criteria. Keywords: Biscuit quality, Characteristics, Coffee silver skin

The Effect of the Addition of Red Kidney Bean Skin Powder (Phaseolus vulgaris L.) on the Physical, Chemical, and Organoleptic Characteristics of Red Kidney Bean Tempeh

Red kidney bean tempeh production is generally made by beans without the epidermis, but in this study, the epidermis was removed from the red beans, dried and powdered, and then added back to the tempeh red beans. This research aims to determine the effect of adding red bean skin powder on the physical, chemical, and organoleptic properties of the tempeh produced. The design used in this research was a completely randomized design (CRD) with five treatments and three replications. The treatment in this research was wet peeled red beans without skin (control) and the addition of red kidney bean skin powder starting from 15%, 30%, 45%, and 60% in red kidney beans before fermentation. Research data was analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of this research showed that the treatments caused significantly different texture values, water content, ash content, protein content, crude fiber content, and iron (Fe) content, but no significant differences in fat content or carbohydrate content. The best treatment based on physical, chemical and organoleptic analysis was treatment C (addition of 30% red bean skin powder) with an average texture value of 2.01 N/cm2, water content of 61.63%, ash content of 0.72%, protein content of 15.83%, fat content of 1.51%, carbohydrate content of 20.30%, crude fiber content of 6.95%, iron content of 5.00 mg/g coliform content of 0.32 APM/g, and salmonella negative/g. The organoleptic test values were color 6.20 (preferred), texture 6.15 (preferred), taste 4.05 (less preferred), and aroma 4.45 (less preferred).

Karakteristik Tanah Ultisol Pasca Pemberian Pupuk Kascing dan Pertumbuhan Bibit Kakao

Abstract--Ultisol soil has low organic matter content, high levels of leaching and evaporation, high Al saturation, and low nutrient availability. To overcome several ultisol soil problems, it is necessary to apply vermicompost fertilizer. Vermicompost is compost from soil used to raise worms, which affects soil structure and contains N, P, K, CA, Mg, S, and Fe. The research aimed to determine the characteristics of ultisol soil after applying vermicompost fertilizer and the growth of cocoa seedlings. Implementation of Research at the Pijoan Experimental Garden, Batanghari Regency. The experiment used a Completely Randomized Design (CRD). Observation data were analyzed using analysis of variance and the Duncan New Multiple Range Test (DNMRT) at the 5% level. The treatment tried was vermisol fertilizer with four dose levels, K0: 100% ultisol soil, K1: 85% ultisol soil + 15% vermisol fertilizer, K2: 75% ultisol soil + 25% vermisol fertilizer, K3: 65% ultisol soil + 35 % vermicompost per polybag. Providing vermicompost fertilizer with K2 and K3 treatment can increase N-total, P-Bray 1, and C-organic soil, increasing the pH of ultisol soil. Fertilizing vermicompost on ultisol soil had a significant effect on shoot dry weight and cocoa plant quality index. However, it had no significant effect on plant height, stem diameter and root dry weight.

Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.) Extract

This study aims to determine the antioxidant activity and physicochemical properties of dried noodles mixed with wheat flour and red bean flour with the addition of butterfly pea flower (Clitoria Ternatea L.) extract. The design used in this study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA and further test with Duncan's New Multiple Range Test (DNMRT) analysis at 5% level. The treatments used in this study were treatment A (20 ml water: 0 ml butterfly pea extract), B (15 ml water: 5 ml butterfly pea extract), C (10 ml water: 10 ml butterfly pea extract), D (water 5 ml: 15 ml butterfly pea extract), and E (0 ml of water: 20 ml of butterfly pea extract). The results of this study significantly affected the 5% level on the water content test, ash content, fat test, protein test, carbohydrates, antioxidant activity, and physical analysis of color. Based on the physical and chemical analysis of dried noodle products, the best treatment was in treatment C (addition of 10g telang flower extract) with a color test value of 232.98°Hue, an elasticity test of 26.50%, a moisture content of 6,36%, a ash 1.49%, fat content 2.14%, protein content 19.36%, carbohydrate content 70.63%, and antioxidant activity 33.32%.

The Effect of Difference In Press Time on Physical Properties and Mechanical Particle Board Without Adhesive From Coconut Fiber and Gambier Processed Pulp

This study aims to determine the effect of differences in the length of time when pressing for the manufacture of particle board without adhesive from a mixture of coconut coir fiber and processed gambir leaf dregs on the physical and mechanical properties of the resulting non-adhesive particle board. The method used in this study was a completely randomized design with 5 treatments and 3 replications. Data were analyzed using variance, followed by Duncan`s New Multiple Range Test (DNMRT) at 5% level. The comparison ratio used in the manufacture of particle board without adhesive from coconut coir fiber and processed gambir waste is 60% : 40%. The treatments in this study were A (8 minutes of pressing time), B (10 minutes of pressing time), C (12 minutes of pressing time), D (14 minutes of pressing time), E (16 minutes of pressing time). carried out is a test of physical properties and mechanical properties. The results showed that the length of time of compression affected the physical and mechanical properties of the non-adhesive particleboard. The best treatment was treatment A (pressing time 8 minutes). Observation of physical properties obtained density 0.68 g/cm3, moisture content 13.42%, water absorption 132.87%, thickness swelling 66.84%, mechanical properties fracture toughness (MOR) 90.40 kg/cm2, toughness compressive parallel to the surface of 50.07 kg/cm2, and internal bond (IB) 1.45 kg/cm2.

Evaluation of the Effects of Salinity Stress on Yield Parameters of Soybeans (Glycine max) Cultivated in Obubra Local Government Area of Cross River State, Nigeria

A pot experiment was conducted in the screen house at the Cross River University of Technology, Obubra Campus to evaluate the effect of different salt concentrations on the yield of three different varieties of soybeans (Glycine max). The experiment was laid in complete randomized design (CRD) with twenty replicates for each variety. Yield parameters which include number of pods per plant, 100 seed weight (g) and seed yield were measured, and data collected was subjected to statistical analysis using Analysis of variance (ANOVA) and means were compared using Duncan’s New Multiple Range Test (DNMRT). The results showed that salinity stress led to a significant reduction in number of pods per plant over control. At 30mM Nacl which was the highest level of saline water TGX 1987-10F had a better salt tolerance level as compared to other varieties, which might be as a result of some salt tolerance genes. 100 seed weight (g) reduced significantly under salinity stress as compared with the control, but TGX 1987-10F showed better salt tolerance level as compared with other varieties. Seed yield per plant decreased significantly with increasing salinity levels and a greater reduction was observed in TGX 1448-2E and TGX 1835-10E. It was concluded that Soybean is a sensitive plant to salinity stress, but the extent of this sensitivity varies among varieties. TGX 1987-10F showed a better tolerance level as compared with other varieties. Therefore, it is recommended that TGX 1987-10F can be cultivated in saline areas.

Antioxidant activity and characteristics of butterfly pea (Clitoria ternatea) syrup with the addition of Belimbing wuluh (Averrhoa bilimbi. L) juice

This research aimed to determine the effect of Belimbing wuluh juice addition to antioxidant activity and the characteristics of butterfly pea syrup and to determine the best concentration of Belimbing wuluh juice based on the characteristics physical chemistry of Clitoria ternatea syrup. This research used a complete randomized design (CRD) with 5 treatments and 3 replications. The data were analyzed statistically using ANOVA and were continued by Duncan’s New Multiple Range Test (DNMRT) at 5% level. The treatment in this research is addition of 0%, 5%, 10%, 15%, 20% Belimbing wuluh juice from the weight of butterfly pea. The result showed the difference addition of starfruit juice influenced the antioxidant activity, pH, water activity, total sugar, total dissolved solid, total acid, vitamin C content, anthocyanin content, color analysis, of butterfly pea syrup. Based on the physical and chemistry the best product which is the butterfly pea syrup with 20% Belimbing wuluh juice from the weight of butterfly pea with the average value of panelist’s preference for color 4.08 (like), aroma (3.84), and taste 3.92 (like) with the results of the analysis of pH 3.83, water activity 0.821, total sugar content 65.58 %, total dissolved solids 68.43oBrix, total acid 3.78%, vitamin C 7,62 mg/100g, antioxidant activity 24,58%, anthocyanin content 0.667 mg/L, total plate number 2.63×102 CFU/ g, and color analysis 319.49 ohue (purple).

The Effect of Cassia Vera Additional in Physico Chemical Properties of Instant Powder Drink Meniran Extract With Stevia Sugar Sweetener

This research was aimed to know the characteristic of in addition meniran extract (Phyllanthus niruri) physico-chemical in instant drink powder and know the best quality of addition meniran. This research was used Completely Randomized Design (CRD) that consists of 5 treatments and 3 repetitions. The data were analyzed statistically by using ANOVA and followed by Duncan’s New Multiple Range Test (DNMRT) on the level 5%. The treatment in research the addition of meniran extract by 0,2 g; 0,4 g; 0,6 g; 0,8 g; and 1,0 g. The observations to the result of instant powder of drink which produced were physical analysis such as timing soluble, insoluble water content. The chemical analysis which were observed such as water content, ash content, total sugar, total polyphenol, total antioxidant activity, and lignan compound (filantin). The microbiological analysis was total plate number and organoleptic test (color, smell, flavor and appearance). The result of this research showed that the difference the concentration of the adition of meniran extract were significantly on the analysis of ash content, total polyphenol, total antioxidant activity, total plate number, organoleptic test and it was not significant to the  timing soluble, insoluble water content, water content, and total sugar. Based on organoleptic test, the best product in instant powder of drink was in the treatment C (the addition of meniran extract by 0,6 g) with a rate of 4,30 of color, 4,30 of smell, 4,50 of flavor and 4,50 of appearance. The result of physico-chemical analysis instant powder of drink of treatment C (the addition of meniran extrac by 0,6 g) the value of the analysis of timing soluble by 65,60 second, insoluble water content by 1,31%, total sugar by 20Brix, lignan content (filantin) + , and total plate numbers 1,1 x 103 cfu/ml.

The effects of application of biochar from oil palm empty fruit bunches on chemical properties of ultisols and the growth of cacao seedlings

It is necessary to redevelop cacao (Theobroma cacao L.) commodity due to the decrease of cacao planting areas in Indonesia since the last decade. One of the ways is by providing a growing medium to produce cacao seedlings with good quality, such as by adding ameliorant i.e., oil palm empty fruit bunch (OPEFB) biochar to marginal soil of Ultisols. This research aimed to study and obtain the best OPEFB biochar dose to improve the chemical properties of Ultisols and the growth of cacao seedlings. This research was conducted in the Experimental Field of the 3rd Campus Andalas University from August 2021 until February 2022 using a Completely Randomized Design (CRD) with 5 treatments of OPEFB biochar (0, 60, 90, 120, 150 tons/ha) and 4 replications, each experimental unit consisted of two plants, so that 40 plants were prepared in total. Data obtained were analyzed using F Distribution Test at 5% and further analyzed using Duncan’s New Multiple Range Test (DNMRT) for statistically significant results. The results showed that the application of OPEFB biochar at 120 tons/ha was the best dose to give significant results on the chemical properties of Ultisols (pH, organic carbon, total nitrogen, available phosphorus, exchangeable potassium) and several growth variables of cacao seedlings (stem diameter, leaf length, leaf width, shoot dry weight, and shoot-root ratio).Keywords: ameliorant, biochar, nursery, oil palm empty fruit bunch, Ultisols

The Effect of Maltodextrin Concentration and Roasting Time on the Physicochemical and Sensory Characteristics of Nori Snack Made from Sea Grape (Caulerpa sp.)

Nori snack is dried edible seaweed, which is made from drying and roasting so its texture is crispy and thin. Commercial nori snack is usually made from Porphyra seaweed which cannot be cultivated in Indonesia. Sea grapes (Caulerpa sp.), a local seaweed that is widely cultivated in Indonesia, have the potential to be used as an alternative material for nori snacks. The formation of nori with the addition of Eucheuma cottonii gives a nori snack texture that tends to be elastic and less crunchy. Crispness is the main parameter to consider in choosing nori snacks. The addition of maltodextrin as a texture enhancer is needed to give a compact and crispy texture, and roasting time can also increase the level of crispness in nori products. This study aims to determine the physicochemical and organoleptic characteristics of sea grape nori snacks (Caulerpa sp.). Factorial completely randomized design (CDR) with two factors. Factor I was the maltodextrin concentration (1, 2, and 3%), while factor II was a roasting time (1, 2, and 3 minutes) and two replications. The data were analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at the 5% significance level. The best treatment was the addition of 3% maltodextrin and a roasting time of 3 minutes. The results obtained were a moisture content of 6.13%, ash content of 12.45%, protein content of 17,07%, a yield of 6.22%, a breaking strength of 5.23%, and an average score of preference for the aroma of 2.8 (dislike), the colour of 3.5 (standard), the taste of 4.05 (like), and crispness of 4.10 (like).