AGARICUS: Advances Agriculture Science & Farming

Utilization of Corn Waste for Goat Feed in Proko Hall, Brangkal Village, Bandarkedungmulyo District, Jombang Regency

2025-09-24T03:12:57+00:00

Corn, a leading commodity with potential for development in Proko Hamlet, contains agricultural waste that can be used as animal feed. Currently, corn harvest waste is only used as fuel or even disposed of carelessly, leading to environmental pollution. The availability of quality feed ingredients is one of the problems encountered by partners. Therefore, corn cobs, leaves, and husks are used as additives in fermented animal feed. The purpose of this study was to analyze the impact and benefits of corn waste used as raw material for goat feed. The method used consisted of three stages: observation surveys, interviews, and training on corn waste processing. The results of this study indicate that corn waste can be processed into raw material for animal feed and organic fertilizer. This processing has the potential to reduce environmental pollution caused by agricultural waste. In addition, utilizing this waste can also increase agricultural productivity. Furthermore, this activity also encourages increased awareness and participation of the community, particularly farmer groups in Proko Hamlet, in sustainable waste management. Based on the results of interviews with several respondents, it was discovered that processing corn waste as raw material for animal feed has the potential to be an alternative to quality fermented feed. In addition, this approach is considered sustainable and environmentally friendly, thus supporting efforts to manage agricultural waste more efficiently and responsibly

The Effect of Adding Cassava Peel to Liquid Organic Fertilizer on Kale

2025-08-20T07:31:47+00:00

The utilization of organic waste as a raw material for liquid organic fertilizer (LOF) is an environmentally friendly alternative to support sustainable agriculture. Cassava peels contain simple carbohydrates and nutrients that can improve the quality of LOF and promote plant growth. This study aimed to determine the effect of adding cassava peels to vegetable waste-based LOF on the growth of water spinach (Ipomoea aquatica). The experiment was conducted using a Completely Randomized Design (CRD) with four treatments: P0 (control), P1 (LOF + 10% cassava peels), P2 (LOF + 20% cassava peels), and P3 (LOF + 30% cassava peels), each replicated three times. Parameters observed included plant height, leaf number, leaf length, root length, fresh weight, and soil pH. Data were analyzed using ANOVA, followed by LSD test at a 5% significance level. Results showed that adding cassava peels improved plant growth, with P3 giving the best numerical results for most parameters, such as plant height (31.8 cm), leaf length (6.78 cm), and soil pH (8.20). Although not all parameters were significantly different, the overall trend indicated that LOF enriched with cassava peels could improve fertilizer quality and support the vegetative growth of water spinach.

Keywords: liquid organic fertilizer; cassava peels; experiment; water spinach; plant growth.

The Effect of Adding Purple Sweet Potato (Ipomoea batatas L) on the Organoleptic Quality of Mocaf Flour-Based Pukis Cake

2025-07-12T23:35:15+00:00

Pukis cake is a traditional snack that is generally made from wheat flour. To reduce dependence on imported flour, mocaf is used as an alternative, along with purple sweet potato (Ipomoea batatas L.) as a natural coloring agent that also increases nutritional value and visual appeal. This study aims to investigate the effect of adding purple sweet potato (Ipomoea batatas L.) on the organoleptic properties of mocaf-based pukis cake, including color, aroma, taste, and texture. The experimental design used was a Completely Randomized Design (CRD) with three treatments: A1 (50 ml purple sweet potato), A2 (100 ml), and A3 (150 ml) per 500 ml of dough, each repeated three times. Data were analyzed descriptively and statistically using ANOVA, followed by the Least Significant Difference (LSD) test at the 5% level. Results showed that treatment A2 (100 ml purple sweet potato) yielded the best results with color values of 5.30, aroma 5.40, taste 5.40, and texture 5.25. The addition of 100 ml of purple sweet potato resulted in an attractive purple color, distinctive aroma, natural sweet taste, and soft texture that was significantly preferred by the panelists (p<0.05).

The Effect of Concentration and Soaking Time on The Shallots Exract Against The Growth of Stem Cuttings Dersono Guava (Syzigium Malaccense)

2025-09-01T02:19:38+00:00

The purpose of the research to determine the effect of shallot extract concentration and soaking duration on the growth of stem cuttings of water apple (Syzygium malaccense), observed through shoot number, leaf number, and shoot emergence time over four weeks. A 4 × 3 factorial randomized block design with five replications was applied. The results showed that the combination of shallot extract treatments had a highly significant effect on all variables. The best outcome was obtained from the 80% concentration with 4-hour soaking (K2L2), which produced the highest average number of shoots (11.8), leaves (16.6), and the fastest shoot emergence (0.4–0.6 weeks). In contrast, excessively high concentrations (100%) tended to inhibit growth, likely due to phytotoxic effects. Natural auxins and cytokinins in shallot extract played an important role in stimulating cell division and vegetative growth. These findings indicate that shallot extract can be used as an effective natural alternative to synthetic growth regulators for vegetative plant propagation.

Keywords: Stem cuttings, shallot extract, Syzygium malaccense.

Organoleptic Test of Chicken Sausage Made from Mocaf with The Addition of Moringa Leaves (Moringa oleifera)

2025-07-15T17:08:01+00:00

This study aims to analyze the effect of adding moringa leaf extract (Moringa oleifera) on the organoleptic characteristics of chicken sausages based on mocaf flour (Modified Cassava Flour). The research design used was a Completely Randomized Design (CRD) with three treatments: the addition of 5 gr (P1), 10 gr (P2), and 15 gr (P3) of moringa leaf extract, each with three replications. The research method used in this study was descriptive qualitative which was continued with ANOVA test and 5% BNT test. The results showed that treatment P2 (10 gr) produced the highest score on all organoleptic parameters. The color of the sausage looks more attractive, the aroma is fresher, the most preferred taste, and the texture is chewy and soft. Meanwhile, P3 produces a color that is too thick and the aroma tends to be unpleasant so it is less preferred. P1 showed quite good results but not optimal. Based on these results, the addition of 10 gr of moringa leaf extract is the best formulation to improve the sensory quality of mocaf chicken sausages and has the potential as an innovation in functional food products accepted by consumers.