Penelitian ini bertujuan untuk mengetahui karakteristik mutu organoleptik olahan coklat dengan lama fermentasi yang berbeda pada biji kakao lindak. Fermentasi hingga pengeringan biji kakao dilaksanakan  di RT 12 Kelurahan Sungai Asam Kecamatan Pasar Jambi dan proses pengolahan coklat serta analisis organoleptik olahan coklat dilaksanakan di Laboratorium Dasar Universitas Batanghari Jambi mulai bulan Mei sampai Juli 2019. Penelitian dirancang menggunakan rancangan acak lengkap (RAL), dengan perlakuan lama fermentasi yang berbeda, sebagai berikut: F0 = tidak difermentasi, F1 = fermentasi 2 hari,  F2 = fermentasi 4 hari, F3 = fermentasi 6 hari,  dan F4 = fermentasi 8 hari. Setiap perlakuan diulang 3 kali sehingga terdapat 15 unit percobaan, setiap unit percobaan sebanyak 1 kg biji kakao,sehingga jumlah keseluruhan biji kakao adalah 15 kg. Peubah yang diamati adalah warna, aroma, cita rasa, kepahitan, kesukaan pada coklat, pH dan kadar air biji kakao kering. Hasil penelitian menunjukkan bahwa lama fermentasi yang berbeda berpengaruh nyata terhadap mutu organoleptik warna, aroma, cita rasa, kesukaan serta pH dan kadar air biji kakao kering, tetapi berbeda tidak nyata terhadap kepahitan. Penilaian tertinggi terhadap warna, aroma, cita rasa, kepahitan dan kesukaan terdapat pada perlakuan lama fermentasi 6 hari dan 8 hari.Kata kunci : fermentasi, kakao lindak, mutu organoleptik coklat. ABSTRACT The aim of this study was to determine the organoleptic quality characteristics of processed chocolate with different fermentation times on the cocoa beans. Fermentation up to drying of cocoa beans is carried out in RT 12 Kelurahan Sungai Asam, Pasar Jambi district and the processing of chocolate and organoleptic analysis of chocolate are carried out at the Laboratory of the University of Batanghari Jambi from May to July 2019. The study was designed using a completely randomized design (CRD), with treatment different fermentation time, as follows: F0 = not fermented, F1 = 2 days fermentation, F2 = 4 days fermentation, F3 = 6 days fermentation, and F4 = 8 days fermentation. Each treatment was repeated 3 times so that there were 15 units of experiment, each unit of experiment was 1 kg of cocoa beans, so that the total number of cocoa beans was 15 kg. Variables observed were color, flavor, taste, bitterness, preference for chocolate, pH and moisture content of dried cocoa beans. The results showed that different fermentation time significantly affected the organoleptic quality of color, flavor, taste, preferences and pH and water content of dried cocoa beans, but not significantly different from bitterness. The highest assessment of color, flavor, taste, bitterness and likeness is found in the 6-days and 8-days fermentation treatment.Keywords: fermentation, bulk cocoa, chocolate organoleptic quality

This research aims to get the best source of cuttings in the production of pepper seedlings. This research has been carried out in the Teluk Raya village of Kumpeh Ulu Subdistrict Muaro Jambi Regency. Research conducted for 3 months beginning in January to March 2015. Environmental complete random design was applied in the research.  The design of the treatment is the  different cuttings source, as follows: P1: a climbing vine cuttings, P2: fruit vine cuttings, P3:  hanging vine cuttings,  P4: ground vine cuttings. Each treatment was repeated four times. There are 10 pepper cuttings for each experiment unit, so that there are 160 uniform cuttings which needed in the research. It shold be taken 8 cuttings from the existing 10 cutting. The results of this research rejects the null hypothesis (H0) and receive alternative hypothesis (H1) that pepper seed growth was differ among the source of cuttings. The study also get that  climbing vine cuttings was have produce the best pepper germ and significantly differentl fruit vine cuttings, ground vine cuttings and hanging vine cuttings. The predicted superior of pepper cutting sourcing from climbing vine is the high carbohydrat and balance existing of endogen auxin and citokinin hormon, so that show balance of bud and root growth. Those growth both bud and root certaintly support the cutting growth. Keywords: plant reproduction, vegetative propagation, and hormones to grow AbstrakPenelitian ini bertujuan untuk mendapatkan sumber stek yang terbaik dalam produksi bibit lada. Penelitian ini telah dilaksanakan di Desa Teluk Raya Kecamatan Kumpeh Ulu Kabupaten Muaro Jambi. Penelitian dilakukan selama 3 bulan dimulai pada bulan Januari sampai Maret 2015. Rancangan lingkungan yang digunakan penelitian ini adalah rancangan lingkungan acak lengkap. Rancangan perlakuan adalah sumber stek yang berbeda, sebagai berikut: P1 : Stek dari sumber sulur panjat, P2: Stek dari sumber sulur buah, P3: Stek dari sumber sulur gantung, P4: Stek dari sumber sulur tanah. Setiap perlakuan yang dicobakan diulang sebanyak 4 kali. Sedangkan setiap satu satuan percobaan terdiri 10 stek lada, berarti stek lada yang seragam yang dibutuhkan dalam percobaan ini berjumlah 160 setek. Dari 10 stek lada pada percobaan, dengan 8 sampel stek. Hasil penelitian ini menolak hipotesis nol (H0) dan menerima hipotesis 1 (H1) bahwa pertumbuhan bibit lada berbeda antar sumber stek. Penelitian ini juga mendapatkan bahwa stek sumber sulur panjat menghasilkan bibit lada terbaik dan berbeda nyata dibandingkan stek sumber sulur buah, sulur tanah dan sulur gantung. Dugaan yang mendukung kebaikan stek lada asal sulur panjat adalah kandungan karbohidrat yang tinggi dan adanya keseimbangan hormon endogen auksin dan sitokinin sehingga terjadi kesimbangan pertumbuhan tunas dan akar. Pertumbuhan tunas dan akar inilah yang memacu pertumbuhan stek lada. Kata Kunci : Perbanyakan tanaman, pembiakan vegetatif, dan hormon tumbuh

Penelitian ini bertujuan untuk mengetahui untuk mengetahui pengaruh lama penyangraian yang berbeda terhadap karateristik dan mutu organoleptik seduhan bubuk kopi liberika tungkal komposit.Penelitian dilaksanakan di Jambi, dimana proses fermentasi, pulping, pengeringan dan hulling dilakukan di Desa Mekar Jaya, Betara Tanjung Jabung Barat. Sedangkan penyangraian biji kopi serta analisis organoleptik seduhan kopi dilaksanakan di Laboratorium Dasar Universitas Batanghari Jambi. Rancangan lingkungan yang digunakan pada penelitian ini adalah rancangan acak lengkap (RAL). Rancangan perlakuan yaitu lama peyangraian dengan 5 taraf perlakuan sebagai berikut: L1: 5 Menit ; L2: 10 Menit ;  L3: 15 Menit dan   L4: 20 Menit. Setiap perlakuan dilakukan dengan 3 (tiga) ulangan.Dari hasil penelitian diperoleh bahwa lama penyangraian biji kopi liberika berpengaruh nyata terhadap kadar air pH (bubuk kopi), aroma, cita rasa, kepahitan dan kesukaan (seduhan bubuk kopi). Dari hasil penelitian dan analisis statistika panelis memberi penilaian kesukaan tertinggi pada seduhan bubuk kopi dengan lama penyangraian 15 menit.Kata kunci : Lama penyangraian,  Mutu organoleptik, Kopi Liberika. SUMMARYRidawati Marpaung (1968012619994032004), and Lutvia (....). influence of difference roasting time for characteristic and quality organoleptic of steepings of coffee powder Liberika Tungkal Komposit.The aim of this research was to know the influence of difference roasting time for characteristic and  quality organoleptic of steepings of coffee powder Liberika Tungkal Komposit.The research has done in Jambi, were fermentation procces, pulping, drying and hulling do in Mekar Jaya Village, Batara Kabupaten Tanjung Jabung Barat.The environmental design was Completely Randomized Design, and treatmen design was differend time roasting : L1 = 5 minutes ; L2 = 10 minutes ; L3 = 15 minutes and L4 = 20 minutes. The treatment do with 3 (three) repeat.This result research   showed that the different time roasting was significantly effected to the water content, pH, color, smeel, taste, bitterness and preference of coffe powder liquid. The panelist evaluation result showed that the  time roasting coffee bean was20 minutes  had given  the higher of smell, taste, bitterness, and its preference.keyword:  time of roasting, organoleptic quality, coffee Liberika.

The purpose of this study was to determine the effect of giving coffee husk compost on the growth of citronella (Cymbopogon nardus L.) plants. This research was conducted in Kuala Tungkal, Tungkal Ilir District, West Tanjung Jabung Regency, Jambi Province, from December 2020 to March 2021. Analysis of compost nutrients was carried out at the Laboratory of the Jambi Agricultural Technology Research Center and measurements of root wet weight, shoot dry weight and root dry weight were carried out at the Basic Laboratory of Batanghari University Jambi. This research was conducted using a randomized environmental design (CRD) and treatment design for coffee husk compost which consisted of 4 levels of treatment, namely k0 : 3 kg of soil media without treatment (control), k1 : 15 g of coffee husk compost + 2,985 g of soil media, k2 : 22.5 g coffee husk compost + 2.977.5 g soil media, and k3 : 30 g coffee husk compost + 2.970 g soil media. The results of the analysis showed that the application of coffee husk compost had a significant effect on the parameters of root wet weight, shoot dry weight and pH of the growing media but had no significant effect on the parameters of the number of tillers, number of leaves, root dry weight and root crown ratio

This study aimed to determine the Effect of roasting with different pans on the organoleptic quality of tungkal composite liberica coffee   brew (Libtukom)”. The expected outcome of this research was to increase the view of traditional coffee powder business actors about the use of a good roasting pan in the roasting process of coffee beans to produce good quality characteristics of coffee powder brewing and to add to the knowledge in the field of processing technology in plantation products. The research was carried out in  Basic Agricultural Laboratory, Batanghari University. A Completely Randomized Design was implemented in as environmental design that used in this study.  The treatment design were roasting with different types of pans, as follows: W1 = Iron skillet, W2 = Aluminum skillet, W3 = Earth skillet (pottery), W4 = Teflon skillet and W5 = Stainless Steel skillet. It was 3 timesrepeatation on each treatment. The results showed that the type of roasting pan had a significant effect on organoleptic quality included color, aroma, taste, bitterness of libtukom coffee powder brewing, but had no significant effect on the preference variables. The highest assessment of the preference variable was found in coffee powder that are roasted using aluminium skillet.