Die chronologische Liste zeigt aktuelle Veröffentlichungen aus dem Forschungsbetrieb der Hochschule Weihenstephan-Triesdorf. Zuständig ist das Zentrum für Forschung und Wissenstransfer (ZFW).
Dieses Werk bietet einen Einstieg in die Methoden und Anwendungen des Precision Farming und der Digitalen Landwirtschaft. Es werden sowohl theoretische Grundlagen als auch praktische Anwendungen dokumentiert und so dargestellt, dass die Bewertung unterschiedlichster Ansätze der Landwirtschaft 4.0 erleichtert wird. Behandelt werden die Themen Satellitenortung und Geoinformationssysteme sowie die in der Landwirtschaft wichtigsten Sensoren und Datenübertragungsmethoden. Neben dem Aufbau und der Funktion von Sensoren und Datenverarbeitungssystemen werden verschiedenste Anwendungen, wie teilflächenspezifische Düngung und automatische Lenksysteme, erklärt und bewertet.Das Buch wendet sich an Studierende der Landwirtschaft, der Agrartechnik und anderen den Agrarwissenschaften verwandten Fächern. Darüber hinaus ist es als Überblickswerk für interessierte Praktiker sowie für Mitarbeiter von Behörden und Unternehmen geeignet.
Mehr
Andrea Spirkaneder,
Prof. Dr. Patrick Noack,
Alexander Duemig,
Veronika Vikuk
When reducing the negative impact of agriculture on the environment, one major approach is to substantially decrease the nitrate contamination of the groundwater originating from mineral and organic fertilization. However, efficient plant production relies on sufficient nutrient supply. Finding the balance between appropriate plant nutrition and ground water conservation is a challenge. Appropriate nitrogen fertilization relies on the measurement of mineralized nitrogen (Nmin) - the total amount of nitrate and ammonium - in the soil. Taking soil samples with an auger and subsequent chemical analyses in a laboratory is state of the art. However, this process is time-consuming and often time-delayed. The Stenon FarmLab, a sensor spade, is a new device which claims to measure soil Nmin and other soil parameters in real-time with spectral methods. The aim of this study was to validate the Nmin measurements of the Stenon FarmLab with the common laboratory method. The authors conducted a series of 20 measurements consisting of a varying number of individual values per measurement. In total, 211 individual values on 15 different field sites in three regions in Bavaria, Germany were analyzed. Reference samples for laboratory analysis were taken simultaneously with a sampling auger. Only 181 of the 211 individual values were considered in the evaluation as Nmin contents of less than 42 kg N ha−1 and greater than 189 kg N ha−1 exceeded FarmLab's measurement range. The results showed that the Stenon FarmLab overestimated Nmin in 75 % of the cases in comparison to the laboratory analysis. On average, the mean values of the sampled sites differed by 38 kg N ha−1 showing a 69 % mean deviation from the laboratory. The overall coefficient of determination (R2) was 0.3 for individual measurements and 0.66 for the mean values of a site. In conclusion, the Stenon FarmLab is a good approach for a more time-saving method regarding relative differences within or between fields. However, absolute values measured with the Stenon FarmLab, which are required for demand-driven fertilization, are not accurate enough: the system needs to be further improved to match reference methods.
Mehr
First Leisa Kurnia,
Dase Hunaefi,
Nancy Dewi Yuliana,
Philipp Fuhrmann,
Prof. Dr. Iryna Smetanska,
Shin Yasuda
The production methods of red oncom can vary between different producers, leading to differences in sensory characteristics and compounds. This study aimed to characterize the physicochemical and sensory profile of red oncom that are most preferred by consumers. In this study, five samples of red oncom from Dramaga Districts, Bogor Regency, were selected as raw materials for physicochemical and sensory analysis. The proximate content of the five red oncom samples showed high levels of moisture, ash, and fat, but protein content in samples 259, 786, 615, and 478 was low. In contrast, the carbohydrate content in sample 615 was higher than proximate of red oncom by the Ministry of Health Republic Indonesia in 2019. The physical characteristics of color in some samples did not significantly differ in terms of L*, a*, C*, and h*values, although all samples exhibited a significant difference in terms of b* value. The texture characteristics of the five samples showed no significant differences in terms of springiness and cohesiveness, but significant variations were observed in hardness, gumminess, and chewiness. The sensory profiling involved 30 consumer panelists and 18 attributes, with sample 259 emerging as the most preferred among consumers. The analysis of consumption patterns based on five aspects of the food model, considering age and gender categories, revealed significant differences in several aspects, mainly related to food preferences (stir-fried, tutug rice, sauce, and fried oncom), self-conditions (feeling of sadness), and environmental conditions (hot weather). However, a significant difference was observed in the ecological aspect, specifically cold temperatures, when considering the gender category.
Mehr
Firman Hadiansyah,
Dase Hunaefi,
Nancy Dewi Yuliana,
Philipp Fuhrmann,
Prof. Dr. Iryna Smetanska,
Shin Yasuda
Silver needle is a common type of white tea in Indonesia. The silver needle is produced from unbloomed pekoe, is pointed, slightly hairy, and silver in color. Quantitative descriptive analysis is a sensory evaluation method that relies on trained panelists' abilities in the experiment. The purpose of this study is to create a sensory profile of white tea from Indonesia using the QDA method. Five tea samples registered to the Indonesian National Agency for Drug and Food Control (Brand Gamboeng, Ennie 1, and Cap Pucuk from the West Java, Teh Dandang from Central Java, and Brand Heizl from East Java) were evaluated by trained panelists with extensive experience who had passed selection and training processes. Water was used as the neutralizer and crackers as the carrier. Three grams of each sample were brewed at 98°C with 150 mL of water for 7 min. Each panelist described the attribute, determined the reference, and evaluated all samples on a 15-cm scale. The results of the focus group discussion has obtained 12 lexicon sensory attributes, namely: yellow-brown, burned aroma, floral aroma, dry aroma, woody aroma, green aroma, burned flavor, green flavor, fermented flavor, floral flavor, bitter taste, astringent aftertaste, and bitter aftertaste. The results also showed that the "Heizl" white tea had the following sensory characteristics: yellow-brown, burned aroma, burned flavor, fermented flavor, bitter taste, bitter aftertaste, and astringent aftertaste. Moreover, the "Dandang" white tea had the following attributes: dry aroma, floral aroma, woody aroma, green aroma, green flavor, and floral flavor.
Walter Swoboda,
Martin Schmieder,
Clemens Bulitta,
Sibylle Gaisser,
Georg R. Hofmann,
Prof. Dr. Prisca Kremer-Rücker,
Julia Krumme,
Norina Lauer,
Walter Kullmann,
Horst Kunhardt,
Annette Meussling-Sentpali,
Christa Mohr,
Mechthild Wolff,
Karsten Weber,
Beatrix Weber,
Andreas Riener,
Barbara Terborg,
Andrea Pfingsten
Wir verwenden Cookies. Einige sind notwendig für die Funktion der Webseite, andere helfen uns, die Webseite zu verbessern. Um unseren eigenen Ansprüchen beim Datenschutz gerecht zu werden, erfassen wir lediglich anonymisierte Nutzerdaten mit „Matomo“. Um unser Internetangebot für Sie ansprechender zu gestalten, binden wir außerdem externe Inhalte unserer Social-Media-Kanäle ein.