OJS (Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin)
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Pertanian Organik Pada Budidaya Tanaman Pala
Get PDFKecamatan Gantarangkeke merupakan salah satu kecamatan di Kabupaten Bantaeng yang didominasi oleh sektor pertanian. Hampir seluruh penduduknya bergerak di bidang pertanian, utamanya tanaman pangan dan perkebunan. Salah satu tanaman yang ada yaitu tanaman pala. Pala (Myristica fragrans) merupakan komoditas unggulan perkebunan yang menjanjikan serta menjadi komoditas unggulan potensial permintaan pasar internasional saat ini. Tujuan utama dari pertanian organik ialah menyediakan produk pertanian terutama pangan yang aman bagi kesehatan produsen dan konsumen serta tidak merusak lingkungan. Pertanian organik dikembangkan sebagai upaya untuk mengatasi kerusakan alam tersebut. Dengan adanya kegiatan penanaman bibit pala di lahan pertanian wilayah Gantarangkeke diharapkan mampu membantu masyarakat sekitar dalam memanfaatkan lahan pertanian dan potensi wilayah yang ada
Sosialisasi Pentingnya Fermentasi Biji Kakao Dalam Rangka Meningkatkan Mutu Biji Kakao Sesuai SNI 2323:2008 Melalui Media Cetak (Brosur) Di Kelurahan Campaga, Kecamatan Tompobulu, Kabupaten Bantaeng
Get PDFProgram kerja ini bertujuan untuk memberikan informasi dan pengetahuan kepada masyarakat kelurahan Campaga tentang pentingnya fermentasi dan metode dalam fermentasi biji kakao dalam meningkatkan kualitas dan mutu biji kakao yang sesuai dengan SNI 2323:2008. Kegiatan pengabdian ini dilaksanakan dengan beberapa metode yaitu observasi awal, identifikasi masalah, dan pelaksanaan program kerja. Kegiatan ini dilaksanakan dalam kurun waktu 4 hari yang mencakup 2 rangkaian kegiatan yaitu persiapan dan pelaksanaan. Persiapan kegiatan mencakup persiapan materi sosialisasi dan pembuatan/pendesainan brosur yang dilaksanakan pada tanggal 26-27 Juli 2022. Pelaksanaan sosialisasi dilakukan pada tanggal 28-29 Juli 2022 yang dilakukan dengan cara melakukan sosialisasi ke rumah-rumah warga di Kelurahan Campaga, Kecamatan Tompobulu, Kabupaten Bantaeng. Hasil dari pelaksanaan program kerja “Sosialisasi fermentasi biji kakao dalam meningkatkan kualitas dan mutu biji kakao yang sesuai dengan SNI 2323:2008 melalui media cetak (brosur) di Kelurahan Campaga, Kecamatan Tompobulu, Kabupaten Bantaeng”, dapat disimpulkan bahwa pelaksanaan program kerja berjalan dengan baik dengan melihat antusias dan partisipasi masyarakat serta dengan adanya umpan balik masyarakat terkait informasi yang diberikan selama kegiatan ini berlangsung
Performance Test of Hybrid Corn Seed Sorting Machine Using Vibrating Mechanism
Get PDFThe corn seed sorting tool is a tool used to improve the quality of corn seeds used in the corn plant production process. The corn seed sorting process aims to separate corn seeds based on size and dirt. With the existence of this corn seed sorting tool, it can greatly assist corn farmers in producing high-quality seeds. This research aims to determine the performance of the seed sorting tool in sorting corn seeds using a vibration mechanism. In this research method, the variation of machine rotation speed is carried out at three levels, 1065 rpm, 1300 rpm, and 1400 rpm. Each speed level is tested with different inclination levels, 10°, 12.5°, and 15°. The results of this study indicate that the work capacity is directly proportional to the machine's rotational speed and the inclination angle of the sieve. The best performance in the sorting process is achieved at a machine rotational speed of 1400 rpm and an inclination angle of 15°, resulting in a sorting rate of 99%. Meanwhile, sorting effectiveness can be achieved at a machine rotational speed of 1300 rpm°
The Effect of Fermentation and Soaking Time on Water Content of Cocoa (Theobroma cacao L.)
Get PDFPost-harvest handling, particularly fermentation and soaking, significantly affects cocoa quality. This study investigates the effects of fermentation duration (3, 5, 7 days) and soaking time (1, 2, 3 hours) on the moisture content of MCC 02 cocoa beans. The fermented beans were sun-dried, and moisture content was analyzed using the wet/dry basis method. Results showed the lowest wet basis moisture content of 55.65% for beans fermented for 3 days and soaked for 1 hour, and the highest of 63.1% for beans fermented for 3 days and soaked for 2 hours. After drying, the control sample had a moisture content of 7.7% (63.5% before drying), while the lowest moisture content for beans fermented for 5 days with 1-hour soaking was 7.95%, and the highest was 10.65% for beans fermented for 3 days with 1-hour soaking, exceeding the SNI standard (6-7%). Temperature fluctuations (28 - 37°C) and weather-dependent drying prolonged the process, resulting in higher moisture content than the standard, indicating the need for controlled drying methods
Understanding spices and herbs as source food of potassium (macromineral): How does the cooking method influence it?
Get PDFPopulation studies reported that most of the world's population consume an amount of potassium that falls below the recommended intake levels. The most prominent source of potassium are fruits, vegetables, and nuts. However, there is still limited study that shows spices and herbs (SH) contain high potassium. Potassium is a nutrient that is intimately linked to diet quality; however, the cooking process of SH frequently results in a reduction of its nutrient. This study is a literature review based on an electronic database concerning the nutritional content and the effect of cooking on the content of macromineral’s in SH. The data presented in this study were derived from Indonesian and United States food composition databases. The study found that SH mostly contains potassium in the category of medium to very high, as well as low sodium. The highest potassium content is found in turmeric, which is 2,080 mg/100 g. SH have long been used for culinary and medicinal purposes that require cooking methods, although the cooking process (dry heat cooking and moist heat cooking) affects the micromineral content in SH, especially moist heat cooking (steaming, blanching, and boiling), which significantly reduces potassium content. A comprehensive review of the extant literature in the field has confirmed that SH contains high potassium content and cooking process can decrease its potassium content. It is necessary to conduct further experimental research to prove potassium content of SH and the effect of other cooking processes on macromineral content in SH
OPTIMIZATION OF MUSTARD PLANT (Brassica juncea L.) GROWTH THROUGH THE APPLICATION OF VARIOUS CONCENTRATIONS OF COLCHICINE IN A HYDROPONIC SYSTEM
No full text Mustard greens (Brassica juncea L.) are one of the vegetables widely consumed by the Indonesian population because they are low in calories but full of micronutrients such as vitamins A, C, and K, and essential minerals like calcium and manganese, making the demand for this plant very high. However, this substantial demand has not been matched by relatively low production by farmers. This is because mustard greens are generally grown naturally using small-scale land cultivation systems. As a result, efforts to increase plant production through Colchicine, which is used in polyploidy induction to produce plants with multiple chromosomes, have been applied. The large cell size resulting from polyploidy is expected to provide better growth and yield. The application of a hydroponic system in mustard green cultivation allows the plants to absorb nutrients and colchicine compounds optimally, making their utilization more effective and efficient in plant growth. This research aims to determine the appropriate colchicine concentration on the number of chromosomes, growth, and yield of mustard greens. The study was arranged in a Randomized Block Design (RBD) with colchicine concentration treatments consisting of six levels: 0% concentration as control, 1% colchicine, 2% colchicine, 3% colchicine, 4% colchicine, and 5% colchicine, each treatment repeated four times to obtain 24 observation units. The results showed that the application of colchicine at a 5% concentration had the best effect on growth and production, especially in parameters of plant height, number of leaves, and fresh weight.Mustard greens (Brassica juncea L.) are one of the vegetables widely consumed by the Indonesian population because they are low in calories but full of micronutrients such as vitamins A, C, and K, and essential minerals like calcium and manganese, making the demand for this plant very high. However, this substantial demand has not been matched by relatively low production by farmers. This is because mustard greens are generally grown naturally using small-scale land cultivation systems. As a result, efforts to increase plant production through Colchicine, which is used in polyploidy induction to produce plants with multiple chromosomes, have been applied. The large cell size resulting from polyploidy is expected to provide better growth and yield. The application of a hydroponic system in mustard green cultivation allows the plants to absorb nutrients and colchicine compounds optimally, making their utilization more effective and efficient in plant growth. This research aims to determine the appropriate colchicine concentration on the number of chromosomes, growth, and yield of mustard greens. The study was arranged in a Randomized Block Design (RBD) with colchicine concentration treatments consisting of six levels: 0% concentration as control, 1% colchicine, 2% colchicine, 3% colchicine, 4% colchicine, and 5% colchicine, each treatment repeated four times to obtain 24 observation units. The results showed that the application of colchicine at a 5% concentration had the best effect on growth and production, especially in parameters of plant height, number of leaves, and fresh weight
Edukasi Urban Farming, Budidaya Sistem Hidroponik, dan Konsep 3R untuk Siswa-Siswa Sekolah Dasar
Get PDFUrban farming activities are not only useful for providing local food crops, but also provide benefits in forming superior character for those involved. A number of studies state that urban farming activities carried out by students at school can increase students' creativity, environmental awareness, cooperation, responsibility and discipline. Urban farming with a hydroponic concept that utilizes waste will provide more meaningful learning for students, because it not only introduces students to agriculture, but also applies the 3R concept (reduce, reuse, recycle) which is useful for waste management. This community service program aims to provide knowledge and skills for students and teachers at SD Negeri 69 Barru so they can cultivate plants through a simple hydroponic system using plastic waste, as part of urban farming education and the 3R concept, as well as creating educational facilities for students. This community service activity is carried out in 4 stages, namely the coordination, planning, implementation and evaluation stages, with the implementation using lecture, discussion and direct practice techniques. The results of this community service activity have fulfilled the program objectives, where after the implementation of the activity it has an impact on increasing participants' knowledge and skills in hydroponic cultivation; helping schools provide learning facilities for urban farming, hydroponics and the 3R concept; creating 3R awareness in schools by utilizing plastic waste; as well as creating green open spaces for educational facilities for students.Kegiatan urban farming tidak hanya bermanfaat sebagai sarana penyedia tanaman pangan lokal, namun juga memberikan manfaat dalam membentuk karakter unggul bagi para pelakunya. Sejumlah penelitian menyatakan bahwa kegiatan urban farming yang dilakukan siswa di sekolah dapat meningkatkan kreativitas, kesadaran lingkungan, kerja sama, tanggung jawab, dan disiplin para siswa. Urban farming dengan konsep hidroponik yang memanfaatkan limbah bekas akan memberikan pembelajaran lebih bermakna bagi siswa, karena tidak hanya mengenalkan siswa pada dunia pertanian, namun juga turut menerapkan konsep 3R (reduce, reuse, recycle) yang bermanfaat bagi pengelolaan sampah. Program pengabdian kepada masyarakat (PKM) ini memiliki tujuan untuk memberikan pengetahuan dan keterampilan bagi siswa dan guru SD Negeri 69 Barru agar dapat membudidayakan tanaman melalui sistem hidroponik sederhana dengan memanfaatkan limbah plastik, sebagai bagian dari edukasi pembelajaran urban farming dan konsep 3R, serta menciptakan sarana edukasi bagi siswa. Kegiatan PKM ini dilaksanakan dalam 4 tahap, yaitu tahap koordinasi, perencanaan, implementasi, serta evaluasi, dengan pelaksanaannya yang menggunakan teknik ceramah, diskusi, dan praktik langsung. Hasil kegiatan PKM ini telah memenuhi tujuan program, dimana setelah pelaksanaan kegiatan berdampak terhadap peningkatan pengetahuan dan keterampilan peserta dalam budidaya hidroponik; turut membantu sekolah menyediakan sarana pembelajaran urban farming, hidroponik, dan konsep 3R; tercipta kesadaran 3R di sekolah dengan memanfaatkan limbah plastik; serta tercipta ruang terbuka hijau sebagai sarana edukasi bagi siswa
Effectiveness of the Application of Drip Irrigation In Some Planting Media for Caisim (Barassica juncea L).
Get PDFCaisim plants are cultivated in highland areas. One of the methods to increase the productivity of caisim is by balancing the amount of water supplied and water needs of the plants. This can be done by applying drip irrigation where water was applied to the plants according to their needs. In addition, setting the appropriare composition of planting medium also needs to be done in increasing the productivity of caisim. This study aims to determine the effect of water application and the composition of several planting media in increasing the growth of caisim using drip irrigation. This research used a completely Randomized Disign (CRD) which consisted of two treatment factos, namely provision of water (A) and planting medium (B). The water supply factor consisted of three treatments, i.e AI (2.49 l/day), A2 (2.69 l/day) and A3 (2.89 l/day). The planting media factors consisted of 3 treatments, i.e B1 (soil + cocopeat 2:1), B2 (soil + husk charcoal 2:1) and B3 (soil + manure 2:1). Research data were analyzed using analysis of variance. In case the analyses results in a significant effect, Duncan's New Multiple Range Test (DNMRT) will be performed. The results of the study showed that the application of water at 2.69 l/day and the use of planting media (soil + cow dung manure 2:1) resulted in the best growth and yield of caisim
KARAKTERISTIK BOBA OKRA MERAH DAN OKRA HIJAU DENGAN PENAMBAHAN PERBEDAAN TEPUNG SAGU DAN TEPUNG MAIZENA
Get PDFBoba, or bubble tea pearls, is a popular food with a chewy texture produced from a mixture of starch and binders. This study aims to develop boba by utilizing red okra and green okra as additional ingredients, and explore the effect of adding sago starch and cornstarch in different proportions on the texture characteristics of the boba produced. This study used two types of okra, namely red okra and green okra, in the formulation of boba dough combined with sago flour and cornstarch with varying ratios: 80% sago flour and 20% cornstarch, and 90% sago flour and 10% cornstarch. Red okra produced boba with a distinctive reddish color, while green okra gave a brighter green color. Boba using 80% sago starch and 20% cornstarch showed a softer and chewier texture compared to boba using 90% sago starch and 10% cornstarch, which tended to be hard and stiffer. Mucilage from okra contributed to the increased chewiness, while the different proportions of sago starch and cornstarch affected the stiffness level of the boba.Boba, atau bubble tea pearls, adalah makanan yang populer dengan tekstur kenyal yang dihasilkan dari campuran pati dan bahan pengikat. Penelitian ini bertujuan untuk mengembangkan boba dengan memanfaatkan okra merah dan okra hijau sebagai bahan tambahan, serta mengeksplorasi pengaruh penambahan tepung sagu dan tepung maizena dalam proporsi yang berbeda terhadap karakteristik tekstur boba yang dihasilkan. Penelitian ini menggunakan dua jenis okra yaitu okra merah dan okra hijau, dalam formulasi adonan boba yang dikombinasikan dengan tepung sagu dan tepung maizena dengan rasio yang bervariasi: tepung sagu 80% dan tepung maizena 20%, serta tepung sagu 90% dan tepung maizena 10%. Okra merah menghasilkan boba dengan warna kemerahan yang khas, sedangkan okra hijau memberikan warna hijau yang lebih cerah. Boba yang menggunakan tepung sagu 80% dan tepung maizena 20% menunjukkan tekstur yang lebih lembut dan kenyal dibandingkan dengan boba yang menggunakan tepung sagu 90% dan tepung maizena 10%, yang cenderung keras dan lebih kaku. Mucilage dari okra berkontribusi pada peningkatan kekenyalan, sementara perbedaan proporsi tepung sagu dan tepung maizena mempengaruhi tingkat kekakuan boba
Sosialisasi Pemanfaatan Sampah Organik Menjadi Pupuk Kompos
Get PDFDesa Bulu Cindea terletak di Kecamatan Bungoro Kabupaten pangkep. Sebagai desa destinasi wisata dengan kekayaan alam yang melimpah, masyarakat Bulu Cindea perlu menjaga kebersiahan dan kelestarian lingkungannya. Namun, kenyataannya kondisi lingkungan di Desa ini masih memerlukan pembenahan. Salah satu permasalahan lingkungan yang dialami desa ini adalah sistem pengelolaan sampah yang kurang baik. Pengelolaan sampah yang buruk dapat menyebabkan terjadinya pencemaran lingkungan. Bersasarkan permasalahan tersebut, tercipta sebuah program kerja yakni Sosialisasi Pemanfaatan Sampah Organik Menjadi Pupuk Kompos. Kegiatan ini bertujuan untuk meningkatkan kesadaran dan kepedulian masyarakat dalam menjaga kebersihan dan kelestarian lingkungan sehingga meminimalisir terjadinya pencemaran lingkungan di Desa Bulu Cindea dan untuk mengedukasi masyarakat tentang cara pembuatan pupuk kompos dari sampah organik. Kegiatan sosialisasi dilakukan dengan memaparkan materi, mendemonstrasikan cara pembuatan pupuk kompos dari sampah organik kepada peserta. Hasil yang diharapkan dari kegiatan ini adalah masyarakat dapat menerapkan pembuatan pupuk kompos dari sampah organik sebagai alternatif pengolahan sampah sehingga kebersihan dan kualitas lingkungan di Desa Bulu Cindea tetap terjadi