The Analysis Of Water Requirement For Rice Plant By Using The Cropwat 8.0 Software In Embung Siwi Irrigation District Area Of Eastern Lombok, West Nusa Tenggara

Saiful, Catur Edi Margana,Sirajuddin

ABSTRACT

Embung or Tandon is a small water reservoir in agricultural land (small farm reservoirs) were built to covering the excess rain water. Mean while on the rain water or dry land ecosystem with the rain fall intensity and distribution is uniformity.  the Embung Siwi is used to hold the excess water and functioned as a source of irrigation water during the dry season. This condition is required a reliable irrigation supporting, supported by agricultural technology and information systems. This information allows as the anticipation all result the possibilities that occur fast and complex climate changes, Therefore, agricultural production could be conducted  on going by maintaining the environmental conditions. One of the hydrology models supportting information technology is the Crop Water Requirement or better known as the Cropwat. Cropwat is a tool to determine the water needs of crops and irrigation requirements. This research tittled “The Requirement  Analysis of Water for Rice Plant by Using the Cropwat 8.0 Software in the Embung Siwi Irrigation District Area of Eastern Lombok  West Nusa Tenggara” is aims to determine the value of the Crop Water Requirements , particularly,  for rice plant with the help of Cropwat 8.0.  Software. Cropwat 8.0 for Windows was developed using Visual Delphi 4.0 and runs on the following Windows form flate: 95/98/ME/2000/NT/X. The data is inserted to process this software are BMKG’s (climatology) data and supporting data as BPS’s (central statistic agency) data, irrigation’s data, and soil’s  data.

Based upon  the research result referring to climatology, precipitation, plants, and soil data, the rice plant water requirements at the location of Embung Siwi irrigation starting from the preparation phase to harvesting stage, water needs most is in early planting at 186,6 mm/day. It was because of the rice plants very required water to be able to survive the beginning of  growth.

              Key Word : Embung Siwi, Crop Water Requirements,Rice Plant, Software of  Cropwat 8.0

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Kajian Pengaruh Perbedaan Rasio Tepung Terigu, Mocaf Dan Tepung Jagung Terhadap Komponen Mutu Mie Basah

Rini Kusumawardani
C1C 008 026
Baiq Rien Handayani and Wiharyani Werdiningsih

Abstract

The objective of this research was to determine the best ratio of flour, mocaf and corn flour based on the chemical, physical and organoleptic characteristic of fresh noodle.

Chemical parameters consist of water content, ash and protein content were observed and compared to SNI 01-2987-1992. Physical parameter was detected using colorimeter. Treatment design used completely randomized design (CRD). In addition, organoleptic parameters (color, flavor and elasticity) used randomized block design (RBD) with a single factor and three replications. The treatment consisted of R₁ (80% Wheat Flour : 15% Mocaf : 5% Corn  Flour), R₂ (70% Wheat Flour : 15% Mocaf : 15% Corn  Flour), R₃ (60% Wheat Flour : 15% Mocaf : 25% Corn  Flour), R₄ (50% Wheat Flour : 15% Mocaf : 35% Corn  Flour), R₅ (40% Wheat Flour : 15% Mocaf : 45% Corn  Flour). Analysis of data from three replicated experiments was performed using analysis of varience (Anova) with p ≤ 0.05. Significantly effects of chemical and physical parameters were continuously determined using HSD. DMRT were needed for organoleptic parameters.

The result showed that the ratio of flours significantly affect all parameters exept for flavor “aroma”. Water content of the fresh noodle exceeded the requirements of SNI 01-2987-1992, however, ash content of fresh noodle (R₁–R₅ : 1.27 to 2.30%) filled the requirements of SNI 01-2987-1992 and protein content of fresh noodle (R₁–R₄ : 4.95 to 3.40%) meet the requirements of SNI 01-2987-1992 , except treatment of R₅ (2.45%). Color physically was indicated by the value of L (brightness) and the less (darker colors). Organoleptic analysis inidicated that acceptability of color, flavor tend to increase (except for elasticity) following the decrease of  flour ratio. The best quality of fresh noodle was investigated  from ratio of flour 60% of wheat flour, 15% mocaf and 25% of corn flour.

Keywords: noodles, wheat flour, mocaf, and corn flour.

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Pengaruh Penambahan Rumput Laut Eucheuma cottonii Merah Terhadap Beberapa Komponen Mutu Stick Mocaf (Modified Cassava Flour)

Amirudin

C1C008013

Baiq Rien Handayani dan Wiharyani Werdiningsih

ABSTRACT

The objective of this research was to determine the addition effect of red algae (Eucheuma cottonii)on the quality components of mocaf stick. The parameters observed were chemical parameters (moisture content, ash content, and protein content), and organoleptic parameters (color, flavor, and texture by doing scoring and hedonic tests). The method used in this research was experimental method with Completely Randomized Design for chemical parameters and Randomized Complete Blocks design for organoleptic parameters, using single factor with three replications. The treatment consisted of MR 1 (90%:10%), MR II (85%:15%), MR III (80%:20%), MR IV (75%:25%), MR V (70%:30%) and MR VI (65%:35%). The data was calculated using Co-stat software with a 5% significance level. For further test, Honestly Significance Difference for chemical parameters and Duncan’s Multiple Range Test for organoleptic parameters were used.

The additions of red algae gave a non significance difference to the water content, ash content, and protein content. However, it significantly affect to the organoleptic parameters.The addition of  25% red algae showed the best result in the quality components of mocaf stick with the water content of 2,27%, ash content of 0,95%, protein content of 1,31%, yellowish color and acceptable texture. This also made the texture of raw stick more elastic and easier for frying process.

Keywords: mocaf flour, red algae, seaweed, mocaf stick

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Kajian Substitusi Tepung Jagung Dengan Tepung Pisang Terhadap Sifat Fisik, Kimia Dan Organoleptik Cookies

Baiq. Famie Zubaedah
C1C 008 003
Zainuri dan M. Abbas Zaini

ABSTRACT

The aimed of this research was to study corn flour substitution with banana flour in cookies productions. This research used the Completely Randomized Design method with single factor, that is substitution single treatment between corn flour and banana flour (N) which is consist of six treatments. There are N0 (100% : 0%), N1 (90% : 10%), N2 (80% : 20%), N3 (70% :30%), N4 (60% : 40%), and N5 (50% : 50%). The analyzing of treatment is repeated 3 three times, thus obtains 18 trial units. The data obtained then tested using analysis of variance with significance level of 5% using Co-stat software. For further analysis, the Honestly Significance Difference (HSD) was used to analyzethe chemical properties parameters, and the Duncan’s Multiple Range Test (DMRT) was used for the sensory parameters.

The substitution treatment of corn flour with banana flour resulted in non-significant differences on the water content, the ash content, the texture (measured objectively with a penetrometer and measured subjectively using sensory test), the flavor and the aroma of cookies. However, the treatments caused significant different on the protein level, the color measured subjectively and the value of L, a, b measured objectively with Colorimeter (MSEZ User Manual). In general for all treatments, substitution of corn flour with banana flour in cookies processing resulted in cookies that are slightly preferred by panelist. Meanwhile, the panelist only slightly preferred the cookies that produced from the treatment of 30% corn flour substitution with banana flour.

Key words: Corn Flour, Banana Flour, Cookies

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