Distribution of Bottom Sediment in Lekok Water, Pasuruan Regency, East Java

Abstract

Lekok water is one of the open waters. This will greatly affect the sedimentation process in Lekok water. The purpose of this study is to examine the distribution of bottom sediments in Lekok Water, Pasuruan Regency. The study was conducted in October-November 2019 using ekman grab at 9 site points. Sediment samples were obtained then analyzed in the laboratory to determine the grain size, as well as statistical calculations to analyze the distribution of the sediment. Based on the results of the study note that sediments distributed in Lekok Water are generally dominated by three types of sediments namely: sandy loam, loam and silt loam. Sorting values are in a well-sorted to the moderately well-sorted condition where the sediment conditions are well sorted. The skewness value is skewed positively where the value indicates a positive skewed sedimentary condition. The value of kurtosis is in the leptokurtic condition where the sediment from station 1 to station 9 is homogeneous.

Effect of pre-gelatinized temperature on physical and nutritional content of indonesian instant cassava leaves porridge: rowe luwa

“…The viscosity, syneresis, and rehydration values of instant rowe luwa porridge increase with increased temperature. This is in line with what has been reported by Muchlisyiyah et al (2020), Puspitowati & Driscoll (2007), and Denchai et al (2019) that the level of viscosity, synthesis, and rehydration increased with pre-gelatinization temperature.…”

“…Furthermore, it undergoes gelatinization and results in increased viscosity. Muchlisyiyah et al (2020) reported that increase time and temperature have increased gel consistency. Pre-gelatinization has increased the thickness of red glutinous rice flour.…”