PENGUJIAN BERBAGAI FORMULASI PUPUK TERHADAP PERTUMBUHAN DAN HASIL TANAMAN MELON (Cucumis melo L) PADA LAHAN KERING MASAM (original) (raw)
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Serambi Journal of Agricultural Technology, 2023
The purpose of this study was to determine the effect of adding melinjo flour to physical characteristics and hedonic test, to determine the effect of steaming time on physical characteristics and hedonic test of flakes, to determine the effect of interaction between addition of melinjo flour and steaming time to physical characteristics and hedonic test of flakes. The research factor is using a factorial Completely Randomized Design (CRD) model consisting of 2 factors with 2 treatment replications, so that 18 experimental units are obtained, namely: Factor I. The addition of melinjo flour (P) consists of 3 levels, namely: P1 = 10%, P2 = 30%, P3 = 50%. Factor II. Steaming time (T) consists of 3 levels, namely: T1 = 5 minutes, T2 = 10 minutes, T3 = 15 minutes. Parameters observed were physical tests (absorption, kamba density, yield), and hedonic organoleptic tests (color, taste, aroma, taste). The best flakes were obtained from the addition of 50% melinjo flour and 15 minutes of steaming time (P3T3).