Indonesia Conference Directory

Corresponding Author
Siti Nur Aisyah

Institutions
Department of Agrotechnology, Agriculture Faculty, INSTIPER Yogyakarta

Abstract
The objective of this study was to know the influence of cow manure and micoryza dosage to growth of oil palm seedling in pre nursery. This study has been done in Educational and Research Garden in Stiper Agricultural University (INSTIPER) at Maguwoharjo, Depok, Sleman, Yogyakarta on March until July 2018. The experimental design used was Completely Randomized Design with two factors. The first factor was 4 dosages of cow manures with volume comparison of subsoil. C1 (30% of cow manure), C2 (40 % of cow manure), C3 (50% of cow manure). The second factor was the dosage of mycoriza consist of Mo (no mycoriza), M1 (10 g mycoriza) and M2 (20 g mycoriza). The study used five replication. Data was analyzed by Anova followed by DMRT at 5 significant level. The result showed no significantly interaction between cow manure and mycoriza dosages application.

Keywords
cow manure, mycoriza, oil palm

Topic
International Conference on Sustainable Agriculture

Link: https://ifory.id/abstract/CfD2pzcAjeya

Corresponding Author
Ir. Ety Rosa Setyawati M.Sc

Institutions
Agrotechnology, Agricultural Faculty, INSTIPER Yogyakarta

Abstract
The objective of this study was to know the influence of cow manure and micoryza dosage to growth of oil palm seedling in pre nursery. This study has been done in Educational and Research Garden in Stiper Agricultural University (INSTIPER) at Maguwoharjo, Depok, Sleman, Yogyakarta on March until July 2018. The experimental design used was Completely Randomized Design with two factors. The first factor was 4 dosages of cow manures with volume comparison of subsoil. C1 (30% of cow manure), C2 (40 % of cow manure), C3 (50% of cow manure). The second factor was the dosage of mycoriza consist of Mo (no mycoriza), M1 (10 g mycoriza) and M2 (20 g mycoriza). The study used five replication. Data was analyzed by Anova followed by DMRT at 5 % significant level. The result showed no significantly interaction between cow manure and mycoriza dosages application. Micoryza significantly influenced plant height, sum of leaves, stem diameter, crown dry weight and root dry weight. Micoryza on 20 g was the best.

Keywords
cow manure, mycoriza, oil palm

Topic
International Conference on Sustainable Agriculture

Link: https://ifory.id/abstract/ATDgFuHm3vrd

Corresponding Author
Siti Nur Aisyah

Institutions
1Indonesian Center for Agricultural Postharvest Research Development, Indonesia
Jl. Tentara Pelajar No. 12, Bogor 16114, Indonesia

2University of Indonesia

Abstract
Vinegar coconut water can be made from coconut water by fermentation through two stages, namely alcohol fermentation in the presence of anaerobic yeast and acetic acid fermentation with acetic acid bacteria in aerobic. The present work was to investigate of influences of sucrose addition on alcohol fermentation and Acetobacter aceti on acetic acid fermentation to the acetic acid content of coconut water vinegar an phenol content. The method of experiment was used a completely randomized design by factorial with two replications. The first factor was sugar concentration (A) consisting of 2 levels i.e 15% and 20%, whereas the second factor was the concentration of inoculum of A.aceti consisting of 3 levels i.e 10%, 15% and 20%. Observations determined for ethanol content, pH, specific gravity and acetic acid content. The result showed ethanol and acetic acid content tends to increasing and pH was decreased whereas specific gravity almost constant. Then, for acetic acid fermentation was showed increasing the acetic acid content for all treatment in days 49, especially for the treatment of 15% sucrose and 10% A.aceti 10% addition

Keywords
Vinegar, sucrose, Acetobacter aceti, acetic acid

Topic
International Conference on Sustainable Agriculture

Link: https://ifory.id/abstract/phw9f3RbnTq2

Corresponding Author
Sudarmaji Sudarmaji

Institutions
Yogyakarta Assessment Institute for Agricultural Technology, Indonesia

Abstract
One of the component of integrated rat management was a biological control using barn owl and constructing barn owl nest box in rice crop. The goal of the study was to evaluate occupancy of barn owl in an artificial nest box, rat population and rat damage. The research was conducted in three locations by allocating and controlling 10 nest boxes randomly in Yogyakarta. Assessment of their occupancy was monitored by the presence of the barn owl in their nest box (egg, chick and adult) and also number of natural owl nests in villages near nest box. The rat population was observed by the active burrow method and the installation of trap barrier system. Rat damage area and intensity was estimated by sampling 150 tillers randomly. The result indicated that only 1-4 nest boxes were occupied in each location. The Owls also nest naturally in villages near nest box installed. Active burrows were identified less than 50%. Rat damage area was accounted for 33.33% - 48.57% with 6,33% - 14,86% for their intensity and not significantly different from the control site, except in Kalibawang location. Artificial nest box installation for owls in rice fields was only occupied for breeding.

Keywords
Barn owl, Rice field rat, Rice field, Biological control

Topic
International Conference on Sustainable Agriculture

Link: https://ifory.id/abstract/8QEV3h7xWwHP

Corresponding Author
Nirmala Friyanti Devy

Institutions
Indonesian Citrus and Subtropical Fruits Research Institute, Jln. Raya Tlekung No. 1, Junrejo, Batu,
East Java, Indonesia. 65301

Abstract
To reduce the dependence of bulbs as planting material, the technology innovation of shallot (Allium cepa var. ascalonicum) cultivation was tried by using true shallot seed (TSS) as planting material with a dense planting system. Four true seed varieties were planted at low and dry land of Malaka District, NTT Province, Indonesia. This district is one of the border areas between Indonesia and Democratic Republic of Timor Leste, where the conditions of its farmers have not yet mastered on the technology of planting shallots using this method. The research was conducted in Laleten Village, Malaka District, from April to December 2018. Randomized block design with four treatments of TSS varieties and three replications was used. TSS seedlings were planted with a 10x15 cm planting spacing, so that a 30 m2 size plot contained 2,000 plants. The analysis of variance showed significant difference among the treatments at p<0.05. The aim of this research was to examine the method of planting shallots by using TSS as planting material in areas where farmers have never carried out such technology. The results showed that the growth of plant height in Bima Brebes, Trisula, Tuk Tuk and Sanren varieties until the age of 6 weeks after transplanting (WAT) was not significantly different, with an average height was reaching 40-46 cm and the number of leaves was 10-11. Percentages of plants that developed and produced normally range from 70-75% of the total population, which the highest was Trisula. The average bulbs number plant-1 in Bima Brebes variety was 3.1 and significantly different from Tuk Tuk (1.6). This may due to its genetic characteristic, which 97% of Tuk Tuk bulbs performance were being single, whereas in Bima Brebes the single and splitting-to be two bulbs were reached 48.2% and 46% respectively. The number and fresh bulbs weight bed-1 ranged from 2,293 – 4,601 bulbs and 19.8 – 31.5 kgs which the highest and lowest amounts were in Bima Brebes and Tuk Tuk respectively. Weight loss after 3 months of storage was significantly different between varieties, which reached 48-65%, and driest bulbs was Tuk Tuk. In this area, the estimated of fresh weight bulbs production per hectare reached only 5.28 and 6.05 tons for Tuk Tuk and Sanren, while the rest were 8.41 and 7,97 tons for Bima Brebes and Trisula respectively. It means that in the dry conditions with farmers who have not mastered yet on the technology of shallot cultivation by using TSS as planting material, the productivity of these plants only reaches 20-40% of their optimal production capacity.

Keywords
shallot, border area, true seed of shallot (TSS), productivity

Topic
International Conference on Sustainable Agriculture

Link: https://ifory.id/abstract/kLr9HDCRjKzG

Corresponding Author
Siti Nur Aisyah

Institutions
Indonesia Center For Agricultural Post Harvest Research and Development

Pakuan University, Bogor

Abstract
The fermentation technology for processing nata de coco can be used by using coconut water waste sources and the use of acetobacter xylinum bacteria. The purpose of this study is to analyze the physico-chemical quality of nata de coco produced by using a combination of sources of raw materials and their concentration on the quality of the nata de coco produced. The methodology for making the basic formula used 5 grams of nitrogen, ammonium sulfate and acetic acid in coconut water. The treatment used is in the form of using a variety of carbon sources in the form of granulated sugar, pineapple honey, tapioca and molasses with variations in concentrations of 3, 6 and 9%. The data obtained is then analyzed using IBM SPSS Statistics 23. Software. Based on the results of analysis, the results show that the different uses of source types and carbon concentrations significantly affect physical characteristics such as thickness, weight, residual water volume, color, hardness, frequency and value of TPT from nata de coco produced. The highest levels of crude fiber and cellulose were obtained from the treatment of 3% tapioca flour carbon sources of 0.68% and 0.78%. SEM observations of the treatment of 3% tapioca flour with a magnification of 10,000 times the actual size with cellulose tape sizes ranging from 120.8 nm to 155.5 nm with irregular shapes and uneven surface texture. The results of the FTIR spectrum of cellulose nata de coco treatment of 3% tapioca flour there was a group absorption peak at wave number 3392.17 cm-1, vibration was at wave number 1402.55 cm-1, 1052.86 cm-1, 1110.02 cm- 1 1629.47 cm-1.

Keywords
influence, type, concentration, characteristics, nata de coco

Topic
International Conference on Sustainable Agriculture

Link: https://ifory.id/abstract/CMbPdfAnkcet

Corresponding Author
Achmad Ridwan Ariyantoro

Institutions
a) Food Science and Technology Department, Sebelas Maret University, Surakarta. Jalan Ir Sutami, 36 A, Surakarta. Indonesia
*) ridwan030586[at]gmail.com
b) Alumni of Food Science and Technology Department, Sebelas Maret University, Surakarta

Abstract
The objective of this research is to investigate the effects of jack bean acetylated flour on the physical, chemical and sensory of sweet bread properties. More concentration of jack bean modified flour caused higher beany flavour, aftertaste and lower of sweet bread colour, texture and baking expansion. The best results of sensory analysis is F2 with a ratio of 5% jack bean acetylated flour and 95% wheat flour. This sweet bread formula has a moisture 25.24 (% wb), ash 1.26 (% db), protein 9.64 (% db), fat 11.14 (% db), carbohydrates 55.66 (% db), and NaCl content 1.53 (% db). The baking expansion of sweet bread is 329.10 % but the protein content is higher than the control (F1).

Keywords
chemical, jack bean modified flour, physical, sensory, sweet bread

Topic
International Conference on Sustainable Agriculture

Link: https://ifory.id/abstract/WYDRNBcg2EVy

Corresponding Author
Bara Yudhistira

Institutions
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta

Abstract
Diversification of food products one of which can be applied to snacks. One type of snack that is quite successful in the market is the chips. To improve the value of the nutritive value of these chips is by making simulation chips. Based on protein content of milkfish and mung beans are high then used as raw material for the manufacture of simulated chips.This study aims to determine the best simulation of milkfish and mung bean flour based on characteristics of chemical, physical, and sensory. Experimental design using in this research was Completely Randomized Design (CRD) with one factor, that was ratio variation of milkfish and mung bean flour. Based on the results of chemical, physical, and sensory analyzes obtained were analyzed statistically by using one way ANOVA method, if there was a difference, it was followed with significance test using Duncans Multiple Range Test (DMRT) at significance level of α = 0,05. Based on the results of the study showed the best formulation results on F3 (20% milled milkfish meat + 80% mung beans flour). Result of chemical analysis of simulation chips at F3 that is 3,53% wb of moisture content; 3,44% db of ash content; 25,78% db of fat content; 18,84% db of protein content; 51,93% db of carbohydrate content; 0.45% db of FFA content; 5,57% db of crude fiber content; and 527.17 kcal / 100 grams of total calories. Result of physical analysis of simulation chips on F3 that is 7,95 N of hardness and 92,97% of wholeness. While on the sensory analysis the highest F3 value on parameters of color, texture, and overall.

Keywords
snack, simulation chips, milkfish, mung bean flour

Topic
International Conference on Sustainable Agriculture

Link: https://ifory.id/abstract/8arhR3n4CxTf

Corresponding Author
Genesiska Genesiska

Institutions
Department of Agriculture, Faculty of Agriculture, Universitas Muhammadiyah Yogyakarta

*genesiska[at]umy.ac.id

Jl. Brawijaya, Geblagan, Tamantirto, Kasihan, Bantul, Daerah Istimewa Yogyakarta 55183

Abstract
In Indonesia, unbalance of production and consumption of soybean affects high import rate of soybean every year. Fifty percent of the soybean import originated from United States cultivar. Most of 94 % of soybean production and consumption from United States is transgenic soybean. In meanwhile, products of GMO and non GMO soybean and processed products were not classified, and recognized yet clearly in Indonesian market. There is no national validated method by analysis of DNA-based is currently available to screen genetically modified soybean seeds in the market. In this research, polymerase Chain Reaction (PCR) is a method to amplify specifically DNA of mostly transgenic soybean consisted, EPSPS CP4 gene. In this research, all samples of local and imported soybeans were sold in the market classified as transgenic soybeans.

Keywords
5-Enolpyruviyl-Shikimate Synthase (EPSPS) CP4, GMO, Local Soybean, Indonesia

Topic
International Conference on Sustainable Agriculture

Link: https://ifory.id/abstract/uWrFvy7bXhn9

Corresponding Author
Ahmed Mirghani Bereir

Institutions
1. Faculty of Agricultural Sciences, University of Gezira, Wad Medani, Sudan.
2. Ministry of Agriculture, Gedarif State, Sudan.

Abstract
This study investigates the use of ICT in agricultural extension services in Gedarif State, Sudan. A field survey was used to collect data from 94 extension officers in the State in 2016/2017 growing season using the full count method. The collected data were statistically analyzed and interpreted using percentage, frequency distribution and chi-square test. The descriptive statistics showed that the majority of the respondents 72.3% used the ICTs in their extension services given to farmers and the majority of them 93.6% reported that there are many constraints facing the use of ICTs in agricultural extension services in the State. Chi-square test revealed a significant association between ICTs and constraints facing the use of them in the delivery of agriculture extension services to the targeted audience in the State. Thus, the authors recommend that the extension officers and farmers should be trained in the use of ICTs and the constraints facing the use of ICTs in the agricultural extension services in the State should be solved in collaboration with all partner organizations.

Keywords
Information and Communication Technologies (ICTs), Extension Services, Gedarif State

Topic
International Conference on Sustainable Agriculture

Link: https://ifory.id/abstract/brvcEq2aH4Xm

Corresponding Author
Sri Mekar Melati

Institutions
(a)Student of Agrotechnology Department, Faculty of Agriculture
Universitas Sumatera Utara, Jl. Prof. A. Sofyan No.3, Medan 20155, Indonesia
(b)Lectures of Agrotechnology Department, Faculty of Agriculture
Universitas Sumatera Utara, Jl. Prof. A. Sofyan No.3, Medan 20155, Indonesia
* evagirsang61[at]gmail.com
(c)Laboratory Staff of Laboratory Plant Biotechnology Faculty of Agriculture Universitas Sumatera Utara, Jl. Prof. A. Sofyan No.3, Medan 20155, Indonesia

Abstract
Genetically, each individual in one variety of oil palm is varies, both from the level of relationship and the level of diversity. Genetic diversity can be determined used one of the molecular markers, that is RAPD. The study aims to determine genetic diversity of oil palm (Elaeis guineensis Jacq.) DxP 540 NG variety which is moderate variety of resistant ganoderma based using 3 RAPD markers. The study is conducted at the Plant Biotechnology Laboratory, Faculty of Agriculture, University of Sumatera Utara, Medan. The genetic materials analyzed came from 20 of oil palm D x P 540 NG variety. Genetic bands size measured using UVITEC Cambridge FireReader, genetic distances calculations obtained Principal Coordinates Analysis (PcoA) and Neighbor-Joining Tree (NJTree) analysis using software DARwin 6.0. The results showed that the 20 plants had genetic distances ranging from 0 - 0.60 and were divided into 3 main groups with unquilified molecular diversity of 54.31%.

Keywords
Keywords: oil palm, genetic diversity, D x P 540 NG, RAPD

Topic
International Conference on Sustainable Agriculture

Link: https://ifory.id/abstract/ujLfzGbAneNy

Corresponding Author
Elfi Anis Saati

Institutions
a) Study Program of Food Science and Technology, Faculty of Agriculture and Animal Husbandry, University of Muhammadiyah Malang, Raya Tlogomas Street No.246, Malang, Indonesia
*Corresponding Author at: hanifalamudin[at]umm.ac.id

b) Program of Agricultural Industrial Technology, Faculty of Agriculture, University of Tribhuwana Tunggadewi , Telaga Warna Street, Malang 65144, Indonesia

Abstract
Rose flower extract contains high levels of anthocyanin pigment, vitamin C and antioxidants so that it has the potential to be further processed into a healthy functional drinks. The addition of natural flavoring to the production process is expected to improve the taste and functional aspects of this rose extract-based drink. The research was aimed to study the effect of natural flavoring addition at various concentration on pH, total dissolved solids, color intensity, organoleptic quality, total anthocyanin levels, and antioxidant activity of rose extract-based drink. Rose filtrate was obtained by maceration method using water solvent. The added natural flavorings were mint leaves, ginger and lemon juice, with concentration levels of 1.5% (b/v), 3% and 4% (v/v). Antioxidant activity and anthocyanin levels were determined using the DPPH and pH difference methods, respectively. Organoleptic quality was determined using hedonic rating test with test parameters of taste and flavour. The results showed that the interaction between different types and concentrations of natural flavorings significantly affected the pH of rose extract-based drink. The addition of natural flavorings significantly enhanced its antioxidant activity. The different types of natural flavoring and its concentration significantly affected the redness and yellowish level of rose extract-based drink. While the concentration of natural flavoring only affected its total dissolved solids and its taste. The increase in total anthocyanin content of rose juice extract due to the addition of mint leaves is 46.48%, ginger is 34.50% and lemon is 16.70%. Based on the results, the best treatment was shown by rose extract-based drink with the addition of 3% of mint leaves given the antioxidant activity of 84.44%, brightness (L) of 35.30, redness (a) of 8.00, yellowness (b) of 4.60, pH value of 3.45, total dissolved solids of 21.17 Brix, total anthocyanin level of 12.14 mg/L, taste score of 3.20 (quite tasty) and flavor score of 3.27 (quite like).

Keywords
Anthocyanin; Antioxidant; Drink; Natural Flavoring; Rose Extract;

Topic
International Conference on Sustainable Agriculture

Link: https://ifory.id/abstract/phB6JD3wkd4v

Corresponding Author
Rini Anggreini

Institutions
(a) Faculty of Agriculture, Universitas Sumatera Utara, Jalan Prof. A. Sofyan no.3 Kampus USU Padang Bulan, Medan 20155 Indonesia
*evagirsang61[at]gmail.com
(b) The Laboratory staff of Plant Biotechnology of Faculty Agriculture, Universitas Sumatera Utara

Abstract
Oil palm is the largest source of vegetable oil producers in the world. Indonesia needs rich and diverse oil palm genetic resources as raw material for assembling new superior varieties. Molecular marking applications can be used to improve efficiency in analyzing kinship, gene mapping, and marker-assisted selection (MAS) in oil palm plants. this study aim is to analyze the genetic diversity of the origin of oil palm (Elaeis guineensis Jacq.) Germplasm of PT. Socfindo used marker SSR (Simple Sequence Repeats). The material analyzed was 14 oil palm origin stocks originating. The results showed that the DNA band size varied between 138 bp to 308 bp and the polymorphic percentage was 60%. The analysis was carried out using DARwin 6.0 software. Which showed that 14 samples divided into three main groups, namely the first group consisted of 8 samples (2 Lame, 4 Cameroon, 2 Yangambi), the second group consisted of 5 samples (4 Lame, 1 Cameroon) and one individual (Yangambi) in the group third. The resulting molecular diversity is 72.73% with distance coefficients ranging from 0.0-0.6.

Keywords
oil palm; genetic diversity; SSR markers

Topic
International Conference on Sustainable Agriculture

Link: https://ifory.id/abstract/eHAYkJ4cMPEm

Corresponding Author
Siti Nur Aisyah

Institutions
1Yogyakarta Assessment Institute for Agriculture Technology
2University of Sebelas Maret Surakarta
3University of Tadulako Central Sulawesi

Abstract
The increasing public awareness of the importance consuming healthy food, encourage the development food of biotechnology. Yogurt is a biotechnology processed food made from milk which has been fermented by Lactobacillus and Streptococcus lactic acid bacteria which have antioxidant activity. The weakness of yogurt products is that in the manufacturing process there is a decrease in water holding capacity (whey off), this is caused by a decrease in the pH of yogurt in the range of the casein isoelectric point which affects the quality of the yogurt end product. The purpose of this study is to maintain the final quality of yogurt with the addition of natural taro flour stabilizers. The method used in this study is comparing the concentration of natural stabilizer 2.5%, 1.25%, 0.165%, 0.1% and incubation time 9 hours, 18 hours, 24 hours, 34 hours. Parameters of observation are the analysis of the physico-chemical properties of yogurt. The results showed the best yogurt with fat content (0.51%), potassium (2354.64 mg / kg), nutrient content (612.8 kcal energy; protein 12.7; carbohydrate 9.85 g; calcium 120.29 g; phosphorus 223 , 5g; Iron 20.3g; Vitamin A 484mg; vitamin B 0.387mg; vitamin C 1.81 mg)), and organoleptics showed that panelists preferred yogurt variants (sweet taste). The best yogurt is that there is no decrease in the binding capacity of the water with the addition of a natural stabilizer with an incubation period of 24 hours with a 0.1% stabilizer.

Keywords
Yogurt, stabilizer, taro tuber flour, fermentation

Topic
International Conference on Sustainable Agriculture

Link: https://ifory.id/abstract/x3m7Q2qVJkPd

Corresponding Author
Kadapi Muhamad

Institutions
(a) faculty of agriculture at Universitas Padjadjaran

Abstract
Seed vigour is more sensitive compared to the germination test and usually it is used to observe the ability of seed germination at a sub-optimum area and seed longevity. The variation among cultivar in seed vigour could be useful for the breeding program to develop a new cultivar. In this study, we used thirteen of new UNPAD sweetcorn lines and three SR lines to evaluate variation of seed vigour after storage among these lines. The results showed that these lines differentiated into two major groups using clustering analysis based on seed vigour (vigour index, electrical conductivity and normal dry weight seedling) parameters. The first group consisted of eight new UNPAD sweetcorn lines and the second groups consisted of five new UNPAD sweetcorn line and three SR lines. These result indicated that the new UNPAD sweetcorn line have a new genetic constituent. Besides, the result revealed that the new line which grouped with SR lines was higher on the vigour index and normal dry weight seedling parameter after 4 months storage than the other group by Students test. These result suggested that these lines could be useful for the breeding program to develop new cultivar with high seed vigour

Keywords
differentiation; seed vigour; diversity

Topic
International Conference on Sustainable Agriculture

Link: https://ifory.id/abstract/DUMjvf7VFp3q

Corresponding Author
Siti Nur Aisyah

Institutions
1Indonesian Center for Postharvest Research and Development

2Food Science Department, Agriculture Technology Faculty, Bogor Agriculture University

Abstract
The research of volatile compound of Piper crocatum leaf extract has been done. The aim of research is to know the volatile compound of Piper crocatum leaf extract. The research was started by extraction of Piper crocatum leaf. This extraction method used maceration and reflux with etanol 96%. Component in the extract were identified using of GC-MS method. DPPH (2,2-diphenyl-1picrylhydrazyl) method was used on activity test of antioxidant. The result showed that volatile compound of Piper crocatum leaf extract were dominated by the monoterpenes, which were sabinene and myrcene. Antioxidant activity test with DPPH method to leaf extract faction of Piper crocatum, known that extract by maceration and reflux have potency as antioxidant with value of IC50 of 46,51 ± 0.05 (AAEµg/ml) and 49,57 ± 0.27 (AAEµg/ml) respectively. Antioxidant capacity of Piper crocatum leaf extract by maceration and reflux were 10892,86 ± 6,06 (AAEµg/ml) and 9971,43 ± 6,06 (AAEµg/ml).

Keywords
antioxidant capacity, piper crocatum leaf, extraction and volatile compound

Topic
International Conference on Sustainable Agriculture

Link: https://ifory.id/abstract/NXH2MRhKDVr6

Corresponding Author
Elly Roosma Ria

Institutions
(a)Departement of Agrotechnology, Faculty of Agriculture,
Winaya Mukti University
(b) Departement of Agriculture, Bandung District
lia8264[at]yahoo.com
nunungsondari[at]yahoo.com

Abstract
Strawberris local varieties generally have advantages that fragrant of fruit but low production because the small size of the fruit. Farmers have been left to their local varietis, because introduced vareities have advantages in high production and larger fruit size but has a fruity aromatic content that is less than the local variety. For fresh consumption, strawberries are also cultivated for industrial purposes. Each variety has the characteristics and the characteristics of each, both in flower or fruit (size and weight of the fruit). The aim of the exploration is to enrich the genetic diversity of existing germplasm, hopping netted new alleles or mutant derived from emerging from the cultivar released to farmers. The emergence of new genotypes as as result of the evaluation process, mutation, natural hybridization, and natural selection lead to the emergence of new genotypes that are superior in the sense adaptable to the environment. Futhermore, the introduction of identification as a process plant to determine the yield of four varieties of genotypes strawberries found in Ciwidey to obtain genes as a source of elders to get superior varieties

Keywords
Genotypes, Strawberries, Yield Ability Test

Topic
International Conference on Sustainable Agriculture

Link: https://ifory.id/abstract/gmKCWdrBk6up