OJS (Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin)
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Sosialisasi Gemar Makan Ikan Sebagai Upaya Peningkatan Gizi Pada Anak Sekolah Dasar
Full text linkKecenderungan anak-anak untuk mengonsumsi ikan sangat rendah. Hal ini dikarenakan rasa dan aromanya yang kurang menarik, berbeda dengan daging ayam dan olahannya yang menarik. Oleh karena itu, untuk meningkatkan kecerdasan anak, perlu bagi generasi muda untuk makan dan menikmati ikan. Secara geografis, daerah sekitar SDN Binanga Benteng merupakan daerah pesisir sehingga dapat dengan mudah mendapatkan ikan. Metode pelaksanaan kegiatan sosialisasi dan penyebaran poster gemar makan ikan ini adalah pertemuan langsung untuk penyampaian materi dan pembagian selembaran poster kepada siswa/i yang ada di Sekolah Dasar Negeri Binanga Benteng Selayar. Kegiatan ini mengarah pada manfaat dan kandungan gizi ikan berupa sosialisasi dan penyebaran poster pada anak-anak Sekolah Dasar dengan pemikiran lingkungan sekolah sangat efektif dan lebih mudah dijangkau. Sehingga, dapat memberikan dampak kebiasaan baru bagi anak-anak untuk mengkonsumsi ikan sejak dini sebagai makanan bernutrisi tinggi yang bermanfaat pada masa pertumbuhan dan perkembangan tubuh
Exploration of fermentation methods in enhancing bioactive compounds in green plants: a review
Full text linkGreen plants are recognized for their potent free radical inhibition, attributed to their bioactive compounds, such as phenolics, which neutralize free radicals by donating hydrogen atoms or electrons. Though present in small quantities, these bioactive compounds offer significant health benefits, including managing immune disorders, cardiovascular diseases, diabetes, and neurodegenerative conditions. Previous methods to enhance these compounds, such as physical processing, microencapsulation, genetic engineering, and solvent extraction, have limitations. Fermentation has emerged as an eco-friendly and effective alternative for increasing bioactive compound levels in green plants. This process involves the hydrolysis of phenolic fucosides by β-glucosidase, releasing free phenolics and enhancing bioactivity. This review focuses on some of the types of microorganisms that can be involved, as well as the types of green plants that have the potential to be enhanced with bioactive compounds
Drought Level Analysis of Paddy Fields Using the NDDI Method Based on Sentinel-2A Imagery in South Polombangkeng District, Indonesia
Full text linkDrought is a significant climate-related hazard that severely impacts agricultural productivity, particularly in rainfed paddy fields. This study aimed to analyze the spatial distribution and severity of drought in paddy fields using the Normalized Difference Drought Index (NDDI) derived from Sentinel-2A satellite imagery. The research was conducted in South Polombangkeng District, Takalar Regency, South Sulawesi, Indonesia, during the dry season in October 2023. The NDDI was calculated by integrating the Normalized Difference Vegetation Index (NDVI) and the Normalized Difference Water Index (NDWI). The results indicated that 85.78% of the paddy fields experienced severe drought, while mild and moderate drought covered 9.30% and 4.92%, respectively. NDVI analysis revealed that 87.81% of the area had very low to low vegetation density, and NDWI confirmed extreme moisture deficiency, with 99.88% of the area under very severe drought conditions. The accuracy of the NDDI drought map, validated using the Area Under the Curve (AUC), was 0.62, indicating acceptable model performance. These findings provide critical spatial information for drought mitigation and water management in vulnerable agricultural regions. The study demonstrates the utility of Sentinel-2A and NDDI for localized drought assessment and supports evidence-based decision-making for sustainable farming practices in drought-prone areas
Making Tempe From Peanuts (Arachis Hypogaea) As An Alternative To Soybeans (Glycine Max L.) In Making Tempe: Making Tempe From Peanuts
No full textTempe is a local Indonesian processed food, usually made from soybeans. Peanuts are used as an alternative to soybeans. The purpose of this study was to develop peanut-based tempe as an alternative to soybeans. Tempe is made with the fermentation fungi R. oligosporus or R. oryzae in soybeans. The research was both observational and experimental. The observational study included observations of the tempe-making process at the Tempe Purba P. Heri factory, while the experimental study included a remake with peanuts. The experimental results showed differences in the fermentation process between soybean and peanut tempeh, particularly in the fermentation time for soybeans and peanuts. The observed soybean tempeh production process took 72 hours, while the peanut-based tempeh production process took 8 hours. Peanut tempeh had a stronger flavor and aroma than soybean tempeh.Tempe merupakan makanan lokal Indonesia yang diproses, biasanya terbuat dari kedelai, sebagai alternatif untuk kedelai maka digunakan kacang tanah. Tujuan dari penelitian ini adalah untuk mengembangkan Tempe dengan bahan -bahan dasar kacang sebagai alternatif dari bahan -bahan dasar kedelai. Tempe dibuat dengan jamur fermentasi R. oligosporus atau R. oryzae dalam kedelai. Jenis penelitian yang dilakukan adalah observasional (pengamatan) dan eksperimen. Penelitian observasional mencakup pengamatan proses pembuatan tempe di pabrik Tempe Purba P. Heri, sementara penelitian eksperimental termasuk remake dengan kacang tanah. Hasil eksperimen menunjukkan bahwa ada perbedaan dalam proses produksi kedelai dan kacang selama fermentasi, yaitu periode waktu fermentasi untuk biji kedelai dan kacang tanah. Ketika memproduksi tempe kedelai yang diamati dibutuhkan 72 jam sedangkan bahan dasar kacang tanah membutuhkan waktu 8 jam. Pada rasa dan aroma tempe kacang tanah mempunyai rasa dan aroma yang lebih kuat dari pada tempe kedelai.
 
Analisis Pengaruh Konsentrasi Gula Terhadap Karakteristik Fisik Dan Kimia Manisan Buah Tomat
Full text linkTomatoes represent a promising raw material for conversion into candied fruit due to their texture and flesh, which possess a distinctive sour taste well-suited for this application. This study seeks to evaluate the impact of varying sugar concentrations during the cooking process on the physical and chemical properties of candied tomatoes. Variations in sugar concentration influence the water content, texture, and color of the resultant candied tomatoes. The lowest water content, 4.6%, was achieved with a 60% sugar concentration. Texture analysis revealed that the highest hardness value was also obtained with a 60% sugar concentration. Additionally, the candied tomato samples exhibited the highest level of redness in the final product when a 60% sugar concentration was employed. These findings suggest that sugar concentration differentially affects the tested attributes, with a 60% concentration yielding the highest values in texture and color analysis, while resulting in the lowest water content compared to the 50% and 40% sugar concentrations.Buah tomat merupakan salah satu bahan baku yang potensial untuk diolah menjadi manisan buah dikarenakan tektur dan daging buahnya yang memiliki rasa khas asam yang sangat cocok diolah menjadi manisan.Studi ini bertujuan untuk mengetahui pengaruh konsentrasi gula yang digunakan selama proses pemasakan, terhadap mutu fisik dan kimia dari manisan buah tomat. Perbedaan konsentrasi gula yang digunakan berpengaruh terhadap kadar air, tekstur dan warna dari manisan buah tomat yang dihasilkan. Kadar air terendah diperoleh pada penggunaan konsentrasi gula 60% sebesar 4.6%. Analisa terhadap tekstur menunjukkan nilai Hardness tertinggi diperoleh pada penggunaan gula dengan konsentrasi 60% dan juga sampel manisan buah menunjukkan warna dari produk akhir manisan dengan tingkat kemerahan paling tinggi yaitu pada sampel dengan penggunaan konsentrasi gula 60%. Hasil tersebut menunjukkan bahwa perbedaan konsentrasi gula memberikan pengaruh pada atribut pengujian, Dimana konsentrasi 60%menghasilkan trend dengan nilai pengujian paling tinggi pada analisa tekstur dan kadar air sementara oada analisa kadar air menghasilkan nilai terendah dibandingkan dengan konsentrasi gula 50% dan 40%
Quality evaluation of cayenne pepper (Capsicum frutescens L.) stored in a Zero Energy Cool Chamber (ZECC), refrigerator, and at room temperature
Full text linkCayenne pepper is widely produced and consumed in Indonesia, but high water content makes it highly susceptible to post-harvest damage. Cold storage can extend shelf life by reducing respiration, transpiration, and oxidation, but it is often impractical for farmers due to high costs and limited electricity in rural areas. As an alternative, the Zero Energy Cool Chamber (ZECC) offers an eco-friendly, electricity-free storage method suitable for preserving fruits and vegetables after harvest. This study aims to determine the quality of nutritional value in the Cayenne pepper such as vitamin C, total acid, total dissolved solids, and weight loss of cayenne pepper stored in ZECC, refrigerator and room temperature. And to find out the storage time (days) of cayenne pepper using ZECC, refrigerator and room temperature. The method of this research is that cayenne pepper was stored in 3 types of storage, namely with ZECC, room temperature, and refrigerator until it is damaged. Cayenne peppers stored in the ZECC maintained better vitamin C content, pH, moisture content, total acidity, and total dissolved solids compared to those stored at room temperature or in a refrigerator. ZECC storage also resulted in the lowest percentage of weight loss. Meanwhile, refrigerator storage produced the lowest total microbial counts among the three storage methods. Overall, cayenne peppers can be stored safely and with acceptable quality for up to 9 days in the ZECC, 2 days at room temperature, and 7–9 days in a refrigerator
Tumpeng: Cultural, historical, and nutritional analysis of Indonesia’s traditional rice dish
Full text linkTumpeng, a traditional Indonesian ceremonial dish characterized by its distinctive conical shape, accompanied by an array of side dishes. Tumpeng holds significant cultural, philosophical, and nutritional value within Indonesian society. Despite its prominence in Indonesian culinary traditions, there exists a notable gap in comprehensive literature addressing the multifaceted aspects of tumpeng. This review aims to fill this gap by providing a comprehensive examination of tumpeng, encompassing its historical evolution, philosophical underpinnings, varieties, and nutritional attributes. The historical evolution of tumpeng is rooted in ancient Hinduism in Indonesia which has evolved and adapted, reflecting the dynamic interplay between culture, religion, and tradition in Indonesian society. Philosophically, tumpeng embodies the concepts of gratitude, harmony, and community. It serves as a means of expressing gratitude to the divine and fostering communal unity through shared meals and ceremonies. Additionally, tumpeng holds symbolic significance in various cultural rituals and celebrations, reflecting the interconnectedness between spirituality, tradition, and everyday life. The review also explores the 15 varieties of tumpeng, ranging from traditional ceremonial dishes to modern adaptations for special occasions. Each variation of tumpeng carries its own unique cultural significance and culinary characteristics, highlighting the diversity of Indonesian cuisine and culinary traditions. Furthermore, a nutritional analysis reveals the potential health benefits of tumpeng, with its balanced combination of staple foods, proteins, vegetables, and other nutritious ingredients. Tumpeng offers a rich source of essential nutrients, contributing to overall health and well-being when consumed as part of a balanced diet
Chemical and sensory properties of single-origin chocolate made from cocoa beans with different fermentation durations
Full text linkCocoa is an important agricultural commodity, with global demand rising due to its central role in chocolate production. As the world’s third-largest cocoa producer, Indonesia plays a significant role in the global market, with cocoa beans as an essential export commodity. Recently, single-origin chocolate has gained popularity due to its unique sensory qualities, particularly its aroma and flavor, which are influenced by volatile compounds produced during fermentation. This study investigating the proximate composition, volatile compounds, and aroma profiles of single-origin chocolate derived from cocoa beans subjected to different fermentation treatments or durations: nonfermented/NF, half-fermented/HF (3-day fermentation), and fully fermented/FF (6-day fermentation). The proximate composition of the cocoa beans, nibs, and chocolate products was analyzed, while the chocolate products were further examined for volatile compounds using GC‒MS and sensory aroma profiles through descriptive analysis. The length of the fermentation process affects the chemical and sensory characteristics of single-origin chocolate. Fully fermented cocoa beans and nibs contain the highest fat and protein, along with the least carbohydrates. Chocolate that is unfermented, partially fermented, or fully fermented can be identified by the distinct differences in their volatile compound profiles. These results underscore the critical role of fermentation timing in developing desirable chemical and aromatic characteristics, providing valuable insights for enhancing the production of high-quality single-origin chocolate
Butterfly pea flower extract as a natural colorant for yogurt: impacts on sensory characteristics and functional value
Full text linkYogurt is a widely consumed fermented milk product valued for its nutritional content and health benefits, particularly its probiotic properties that support digestive health. In recent years, consumer demand for natural food colorants has increased significantly due to concerns regarding the potential toxicity of synthetic dyes. Clitoria ternatea L. flower extract contains stable and safe polyacylated anthocyanins that function as natural blue pigments and have been recognized by BPOM as colorants that do not require certification. In addition to providing an appealing color that is sensitive to pH, butterfly pea flowers contain bioactive compounds such as flavonoids, tannins, and polyphenols, which exhibit antioxidant, antimicrobial, and anti-inflammatory activities. Incorporating butterfly pea flower extract into yogurt prior to fermentation allows for uniform color distribution and results in relatively stable coloration during storage at 4°C. The extract also enhances the organoleptic qualities of yogurt by imparting a subtle floral aroma and contributing to a thicker texture preferred by consumers. Beyond its aesthetic contribution, the bioactive components of the extract offer additional functional benefits, including antioxidant activity and prebiotic potential that support digestive health and immune function. The use of butterfly pea flower extract as a natural colorant in yogurt represents an innovative approach that meets market demand for functional, natural, and safe food products with added health benefits
Improving the properties of coconut milk-based functional drink with lactic acid bacteria fermentation and addition of herbal leaf
Full text linkCoconut milk possesses potential as promising plant-based milk, alternative to animal milk. With the incorporation of bioactive-rich herbal leaves in combination with fermentation, the coconut milk presents an opportunity for better functional attributes, particularly antioxidant and antibacterial activities. This research investigates the effects of fermentation (lactic acid bacteria (culture)-mediated and spontaneous) and the addition of herbal leaves (cassava, bay, and guava) on the physicochemical and biofunctional properties of coconut milk drinks. Besides analysing antioxidant and antibacterial activities, other parameters analysed in this study include pH, total acidity, soluble solids (°Brix), total dissolved solids (ppm), and viscosity. This study finds that fermentation significantly reduced pH and the soluble solids (°Brix) while increasing total acidity, viscosity, and dissolved solids (ppm). It was also found that both fermentation and the addition of herbal leaves had significant effect on the biofunctional properties of the coconut milk drink in which they are found to enhance the antioxidant activity, with guava leaves exhibiting the highest enhancement. Particularly in guava-enriched formulations, the antibacterial properties were found to increase after fermentation demonstrating notable efficacy against E. coli (up to 7.03 mm) and S. aureus (up to 8.37 mm). This finding underscores the potential of fermentation in combination with herbal leaves to enhance the potential of plant-based milk