Variable importance under vegetative and generative stage for effecting of grain yield opv anthocyanins corn. Simple correlation and regression analysis has been conducted between grain yield as dependent variable (yi) with all independent variable (xi, i: 1,2,3,…,6) as vegetative and generative stage. Stepwise of multiple regression was be used for define of variable was more important to affecting of yield.The experiment were conducted in Maros and Bajeng experimental farm on rainy 2017, data has been collected as sample from 30 plants per se. Two blocks of experiment 17x25m were planting of with spacing 75x20 cm one plant per hole, length of plot 15 m. Fertilizer be applied with Urea-Ponska (300-200) kg/ha. Anthocyanin’s corn held to increase of human health. The origin of anthocyanins corn is from Mesoamerica it is a pigment that give color of purple to black may affect to anticipated of viral (virus), cholesterol, heart disease, obesity, and cancerThe result multiple regression shown that variable which is be increase of yield and significant different founded in Maros were plant height (x1), water content of seeds (x2), and ear height. (x5). Model: y:3.404+0.027x1+0.018x2-0.073x5, R2:0.645. In Bajeng shown that water content of seeds (x5), number of seeds per cob (x7), and 1000 seeds (x8), Model was yi=4.096-1.776x5+0.087x7+0.023x8; R2:0.92. In The two-location yield, be decrease if water content of seed was increase.
Biji palado (Aglaia sp.) berasal dari tanaman hutan; yang selama ini dijadikan sebagai makanan selingan dengan cara direbus atau disangrai oleh masyarakat. Upaya pengolahan biji palado menjadi tepung diharapkan dapat meningkatkan nilai tambah dan memperpanjang masa simpan untuk dimanfaatkan sebagai bahan pangan alternatif. Penelitian ini bertujuan untuk menganalisis kandungan gizi makro tepung palado menggunakan analisis proksimat. Parameter yang dianalisis yaitu kadar air ditentukan dengan metode oven, kadar abu ditentukan dengan metode pengabuan di dalam tanur, penetapan kadar lemak dengan metode Soxlet, penetapan protein dengan metode Mikro Kjeldahl, kadar karbohidrat ditentukan dengan metode perbedaan berat (by difference), dan kadar energi dihitung sebagai total berat dari protein kasar, karbohidrat dan lemak total. Hasil penelitian menunjukkan bahwa tepung palado memiliki kandungan gizi makro yaitu karbohidrat 66,72%, protein 8,91%, lemak 12,37%, kadar abu 3,61%, dan kadar energi 414 kkal. Tepung palado dapat dijadikan sebagai tepung pangan alternatif, baik sebagai bahan utama maupun substitusi tepung lain dalam pembuatan olahan pangan seperti roti dan mi.
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