This study aimed to determine the toxicity liquid smoke of coconut shell to N. lugens and its impact on rice seedlings. The method used was the efficacy under laboratory conditions. Firstly preliminary test of 100% liquid smoke to N. lugens was compared with chemical insecticides, and distilled water. Secondly, liquid smoke was made to be eight series of concentration namely 0, 1.56, 3.125, 6.25, 12.5, 25, 50, 100%. The tretment of eight concentration rates was repeated three times. Each concentration requires 20 third instar-nymphs, replicates three times. The liquid smoke of coconut shell were exposed to test insects directly and indirectly. Mortality of test insect was observed at 24, 48, 72 hours after application and the mortality data...
Colletotrichum gloeosporioides is a type of pathogen that causes anthracnose. This disease is classi...
Liquid smoke has the result of condensation from compounds that vaporize simultaneously and the heat...
" Otak-otak bandeng " is one of the semi-moist food product are susceptible to damage, caused ...
Rice bug (Leptocorisa oracorius F) is one of the most dangerous pests for paddy commodities (Oryza s...
Abstract: Effectiveness of Liquid Smoke Concentration From Coconut Shell Score Against Germs In Tofu...
The aim of this research was to seek raw materials for preparing liquid smoke, and then evaluated in...
The objective of this research was to study the food satefy of coconut shell liquid smoke for food p...
Liquid smoke of coconut shell has functional properties as bioflavor, preservative, and chelating ag...
This study aims to determine the effect of the concentration of liquid smoke coconut shell on mortal...
The high yield of coconut in Indonesia is positively related to the production of coconut shell wast...
Budidaya ikan nila secara intensif menyebabkan timbulnya penyakit, salah satunya disebabkan A. hydr...
Abstract: Effectiveness of Liquid Smoke Concentration From Coconut Shell Score Against Germs In Tofu...
Citrus is the main fruit commodity in Indonesia. Scab disease is a major disease in citrus plants. S...
Liquid smoke is produced from the pyrolysis process and condensation from the coconut shell waste co...
This study aims to determine the yield and quality of liquid smoke in the form of pH values, acid le...
Colletotrichum gloeosporioides is a type of pathogen that causes anthracnose. This disease is classi...
Liquid smoke has the result of condensation from compounds that vaporize simultaneously and the heat...
" Otak-otak bandeng " is one of the semi-moist food product are susceptible to damage, caused ...
Rice bug (Leptocorisa oracorius F) is one of the most dangerous pests for paddy commodities (Oryza s...
Abstract: Effectiveness of Liquid Smoke Concentration From Coconut Shell Score Against Germs In Tofu...
The aim of this research was to seek raw materials for preparing liquid smoke, and then evaluated in...
The objective of this research was to study the food satefy of coconut shell liquid smoke for food p...
Liquid smoke of coconut shell has functional properties as bioflavor, preservative, and chelating ag...
This study aims to determine the effect of the concentration of liquid smoke coconut shell on mortal...
The high yield of coconut in Indonesia is positively related to the production of coconut shell wast...
Budidaya ikan nila secara intensif menyebabkan timbulnya penyakit, salah satunya disebabkan A. hydr...
Abstract: Effectiveness of Liquid Smoke Concentration From Coconut Shell Score Against Germs In Tofu...
Citrus is the main fruit commodity in Indonesia. Scab disease is a major disease in citrus plants. S...
Liquid smoke is produced from the pyrolysis process and condensation from the coconut shell waste co...
This study aims to determine the yield and quality of liquid smoke in the form of pH values, acid le...
Colletotrichum gloeosporioides is a type of pathogen that causes anthracnose. This disease is classi...
Liquid smoke has the result of condensation from compounds that vaporize simultaneously and the heat...
" Otak-otak bandeng " is one of the semi-moist food product are susceptible to damage, caused ...