OJS (Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin)
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Investigating the Influence of Blanching on the Drying Characteristics and Sorption Isotherm of Cherry Tomatoes (Lycopersicum Esculentum Var. Cerasiforme)
Get PDFCherry tomatoes have a fairly short shelf life due to the influence of high water content and enzymes present in the fruit. Blanching is used to inactivate enzymes that can damage the quality of tomatoes. This research was conducted with the aim of studying the effect of blanching on the drying rate and sorption isotherm of cherry tomatoes. Blanching was done at 60 °C, 70 °C, 80 °C. After blanching, the samples were dried at 60 °C. After drying the samples were stored in a desiccator containing a solution for 24 days using NaOH, MgCl2, K2CO3, NaNO2, and NaCl. The results obtained in the blanching process have a lighter color than before blanching based on the L.a.b value. The moisture content of the sample during drying can be seen from the MR and drying rate which have almost the same value, only the time to reach 12% moisture content is different. The sorption isotherm process in the control treatment, blanching with temperatures of 60 °C, 70 °C and 80 °C with time (15, 30 and 45 minutes) experiences two processes, namely desorption (water release) at low RH and absorption (water binding) which occurs at high RH. The conclusion obtained is that the sorption process only occurs at 60 °C blanching with a time of 15 minutes at low RH and other treatments experience desorption
Rancang Bangun Inkubator Untuk Pengamatan Sorpsi Isotermis Berbasis Kaidah Exfert
Get PDFThe isotherm shorpsi curve is essential for estimating drying time, packaging, and material stability during storage. Based on the static method, the equilibrium moisture content of the material is obtained in a state of still air at a constant temperature. This research aims to make an incubator with constant temperature control. The method used in this study consisted of several stages, namely the design and assembly of the device, sensor calibration, and temperature rise testing. The results of the calibration of the tool show an average value of R2 = 0.998. This value indicates that the temperature readings from the sensor used with the mercury thermometer readings are very close. The temperature rise in the storage room experiences a constant increase until it reaches the setting point
Identifications of Wavelenght, Absorbance and Reflectance of Robusta Coffee During the Postharvest Process
Get PDFSpectrometer is one of the tools that can produce a spectrum of light with certain wavelengths. A wavelength produced by measurements using a spectrometer will produce absorbance, reflectance and transmittance values. The result of light absorbed by the object is called absorbance, the light reflected by the object is called reflectance, while that which is not absorbed and not reflected by the object is called transmittance.Objective. The purpose of this study are the wavelength, absorbance value, reflectance and its relationship to color in the post-harvest process so that it is expected to be a reference and can provide information about wavelength, absorbance value, reflectance and its relationship to color in the post-harvest process.Methods. Measuring wavelenght, absorbance and reflectanceduring the postharvest process, both before treatment and after treatment. Results. The results obtained are the absorbance value of fresh green coffee of 0.98%, fresh yellow coffee of 0.18% and red coffee of 0.27%. However, after going through the post-harvest process there is a change in the absorbance value where green coffee that has been dried using the yellow honey method has decreased by 0.92% and the black honey method is 0.38% while yellow and red coffee beans have increased at wavelengths ranging from 300-400 nm and 400-500 nm, as well as roasted coffee. While the reflectance value can be seen that fresh green coffee has a reflectance value of 92%, yellow coffee is 89% and red is 69%. However, after going through the post-harvest process where green and yellow coffee that has been dried using the black honey and yellow honey methods has decreased and red coffee beans have increased at wavelengths around 900-1000 nm, as well as roasted coffee, therefore, can be concluded that the post-harvest process causes the absorbance and reflectance values to change at the same wavelength.These findings are expected could provide the information regarding the change of wavelength, absorbance and reflectance during coffee processing
The Study of Chemical and Sensory Quality of Liang Tea Pontianak Beverages Rich in Antioxidants on Various Concentrations of Sappan Wood (Caesalpinia sappan L.)
No full textLiang tea is a functional drink that acts as an herbal drink in Pontianak. Liang tea drinks are made from different herbal ingredients according to local tastes. Currently, the chemical and sensory qualities of liang tea in Pontianak do not yet exist, so the taste, color and chemical content variety depending on the producen. One of the materials that can be used in making tea drink is sappan wood. The purpose of this study was to obtain the concentration of sappan wood on herbal ingredients that could produce the best chemical and sensory quality characteristics of liang tea Pontianak drink. This study used a single factor randomized block design, namely the addition of sappan wood which consisted of 5 treatment levels ( 0% ; 4% ; 8% ; 12% ; 16%) with 5 replications. The data obtained were analyzed using 5% ANOVA, with further testing using the 5% level BNJ test. The best treatment was using the effectiveness index test. The results showed that the best treatment was obtained with the addition of 8% sappan wood. The chemical characteristics of the best liang tea Pontianak drink produced total flavonoids (3344.31 mg QE/ 100g), antioxidants (41.53%) and vitamin C content 3.96 mg/ 100 mL. The best sensory test results are color (70.00), aroma (80.00) and taste (81.00)
Pendugaan Umur Simpan Terung Gelatik (Solanum Melongena L.) Terolah Minimal menggunakan Metode ASLT (Accelerated Shelf Life Test) Model Arrhenius
Get PDFThe determination of the shelf life of a product plays a crucial role as a parameter for consumer safety and quality. Eggplant (Solanum melongena L.) minimally processed, as one of the food products undergoing minimal heating, requires a specialized approach in estimating its shelf life. The aim of this research is to determine the shelf life of minimally processed eggplant using the Accelerated Shelf Life Test (ASLT) with the Arrhenius model and to assess the quality changes occurring during storage of minimally processed eggplant. The research method involved the Accelerated Shelf Life Test (ASLT) with the Arrhenius model in estimating the shelf life of minimally processed eggplant. The estimated shelf life used minimally processed eggplant packaged in plastic wrapping, HDPE (High-Density Polyethylene), and PP (Polypropylene), then stored at temperatures of 10°C and 30°C for 9 days. Observations were made by weighing samples every day to measure weight loss. The results showed that at 10°C, plastic wrapping experienced higher weight loss compared to HDPE and PP packaging. Meanwhile, at 30°C, HDPE packaging had higher weight loss compared to PP and wrapping packaging. The estimated shelf life of minimally processed eggplant for 9 days at a storage temperature of 10°C was 25 days for plastic wrapping, 12 days for HDPE, and 7 days for PP. For a storage temperature of 30°C, the estimated shelf life was 11 days for plastic wrapping, 5 days for HDPE, and 4 days for PP. From the shelf life calculation using ASLT with the Arrhenius approach, minimally processed eggplant stored in plastic wrapping had a longer shelf life compared to HDPE (High-Density Polyethylene) and PP (Polypropylene) packaging. This research contributes to understanding the shelf life of minimally processed eggplant, integrating the ASLT method with the Arrhenius model as an effective tool for a rapid and accurate evaluation of quality changes in food products.Penentuan umur simpan suatu produk memainkan peran penting sebagai parameter keamanan dan kualitas konsumen. Terong (Solanum melongena L.) hasil olahan minimal, sebagai salah satu produk pangan yang mengalami pemanasan minimal, memerlukan pendekatan khusus dalam menentukan umur simpannya. Tujuan dari penelitian ini adalah untuk menentukan umur simpan terong hasil olahan minimal menggunakan uji Accelerated Shelf Life Test (ASLT) dengan model Arrhenius dan untuk menilai perubahan kualitas yang terjadi selama penyimpanan terong hasil olahan minimal. Metode penelitian melibatkan uji ASLT dengan model Arrhenius dalam menentukan umur simpan terong hasil olahan minimal. Umur simpan yang diestimasi menggunakan terong hasil olahan minimal yang dikemas dalam bungkus plastik, HDPE (High-Density Polyethylene), dan PP (Polypropylene), kemudian disimpan pada suhu 10°C dan 30°C selama 9 hari. Pengamatan dilakukan dengan menimbang sampel setiap hari untuk mengukur kehilangan berat. Hasil penelitian menunjukkan bahwa pada suhu 10°C, bungkus plastik mengalami kehilangan berat yang lebih tinggi dibandingkan dengan kemasan HDPE dan PP. Sementara itu, pada suhu 30°C, kemasan HDPE mengalami kehilangan berat yang lebih tinggi dibandingkan dengan kemasan PP dan bungkus. Umur simpan terestimasi terong hasil olahan minimal selama 9 hari pada suhu penyimpanan 10°C adalah 25 hari untuk bungkus plastik, 12 hari untuk HDPE, dan 7 hari untuk PP. Untuk suhu penyimpanan 30°C, umur simpan terestimasi adalah 11 hari untuk bungkus plastik, 5 hari untuk HDPE, dan 4 hari untuk PP. Dari perhitungan umur simpan menggunakan ASLT dengan pendekatan Arrhenius, terong hasil olahan minimal yang disimpan dalam bungkus plastik memiliki umur simpan yang lebih lama dibandingkan dengan kemasan HDPE dan PP. Penelitian ini berkontribusi pada pemahaman umur simpan terong hasil olahan minimal, mengintegrasikan metode ASLT dengan model Arrhenius sebagai alat yang efektif untuk evaluasi perubahan kualitas secara cepat dan akurat pada produk pangan
Pengolahan Media Tumbuh Berbasis Tanah Sebagai Lahan Percontohan Pertanian Organik Di Kec. Tompobulu Kab. Bantaeng
Get PDFPertanian organik adalah system pertanian yang mendorong kesehatan tanah dan tanaman melalui berbagai praktek seperti pendaur ulangan unsur hara dan bahan-bahan organik, rotasi tanaman, dan pengolahan tanah yang tepat. Pengolahan tanah adalah suatu cara memperbaiki struktur tanah dengan menggunakan bajak, cangul, dan mesin pertanian sehingga tanah menjadi gembur. Tujuan dari kegiatan ini yakni sebagai contoh pengolahan media tumbuh berbasis tanah untuk meningkatkan hasil pertanian sebagai langkah awal pengolahan lahan secara organik sebelum dilakukan penanaman. Program kerja Pengolahan Media Tumbuh Berbasis Tanah Sebagai Lahan Percontohan Pertanian Organik Masyarakat Tompobulu kab. Bantaeng diawali dengan melakukan rapat dengan penyuluh pertanian kec. Tompobulu dan staf Balai Penyuluhan Pertanian kec. Tompobulu terkait cara pengolahan tanah sembagai media tanam dengan tepat. Indikator keberhasilan pada program kerja ini yaitu respon positif yang diberikan oleh masyarakat, kemudian kegiatan ini juga dapat mengedukasi masyarakat sekitar lokasi pelaksanaan program kerja dan semua elemen yang ikut serta dalam mengsukseskan program kerja ini
Investigating the Correlation between Rice Production and RGB Vegetation Index from Drone Imagery and NIR-Based Index from Sentinel Images
Get PDFOne of the basic needs, especially for the people of Indonesia, is rice. This causes the demand for rice to increase day by day in accordance with population growth. Therefore, rice production in Indonesia is expected to meet the basic needs of the Indonesian population. Estimating the level of rice production is important to determine the level of food availability in an area. Image data obtained from drones and sentinel images can be analyzed to obtain vegetation indices and used to predict rice production. The purpose of this research is to see the relationship between the RGB vegetation index of drone imagery and the NIR-based index of sentinel imagery with rice production. in this study, a regression analysis was conducted between the vegetation index values obtained from drone imagery and sentinel-2 imagery with rice paddy production then the equation obtained from the regression analysis was used to estimate rice paddy production on the rice fields used as test samples. Correlation analysis was also conducted where this analysis was used to see how strong the relationship is between the vegetation index used and rice production. As for the results obtained, there are three levels of relationship obtained from the results of correlation analysis between several vegetation indices used, namely strong, medium and very strong levels. The TGI vegetation index shows a moderate level of relationship, while the strong level consists of the VARI, ExG, RGBVI and GLI vegetation indices. And at a very strong level shown by the NGRI, NDVI and NDRE vegetation indices. Estimation of rice production can be predicted with the NDRE vegetation index which has the highest determinant value, which is 84.06%. Validation of the NDRE vegetation index shows a result of 55.97%, where more data is under estimate which means the estimation results are smaller than the results obtained in the field
Use Of Sentinel-2 Image Vegetation Index For Biomass Growth Analysis Of Corn Plants At Various Planting Distances
No full textBiomass growth can affect the increase of corn crop production. Efforts can be made to produce good biomass growth, one of which is by adjusting plant spacing to ensure even distribution of nutrients to plants. Vegetation indices on sentinel-2 satellite imagery could used to observe the growth of corn plant biomass. The purpose of this study was to determine the relationship between sentinel-2 image vegetation index and corn plant growth parameters at a spacing of 70 x 40 cm, 70 x 20 cm and irregular. This research was conducted through several stages, i.e. (1) field data collection of plant height, biomass and leaf area, (2) downloading sentinel-2 image data for the period of December 10, 2022 - February 28, 2023, (3) atmospheric correction and image cropping, (4) transformation of NDVI and EVI vegetation indices and (5) data analysis using simple linear regression analysis to observe the relationship of NDVI and EVI vegetation indices to corn plant growth parameters. The parameters observed were plant height, biomass and leaf area. Based on growth parameters, planting distance of 70 x 40 cm produced good crop growth. Furthermore, growth parameters and vegetation index values of both NDVI and EVI showed a strong correlations at a spacing of 70 x 40 cm. In addition, the transformation map of the two indicices showed that NDVI vegetation index is categorised in the group of medium greenness, while EVI vegetation index is categorised in the group of high greenes. Based on the research results, NDVI and EVI vegetation indices had a strong relationship with the growth parameters of corn plants at a spacing of 70 x 40 cm. In other hand, spacing of 70 x 20 cm and irregular were categorised as moderate. It is found that corn plant growth parameters (plant height, biomass and leaf area) can be monitored using sentinel-2 satellite imagery
Isolation and some basic characteristics of lactic acid bacteria from beetroot (Beta vulgaris L.) —A preliminary study
Get PDFThe carbohydrate content of fruit and vegetable juices has made them a suitable environment for the growth of lactic acid bacteria. Various studies have shown that beetroot can be a good substrate for the production of probiotic drinks for consumers. Therefore, this study was performed to isolate and identify lactic acid bacteria from beetroot juice. Beetroot juice was prepared from two kilograms of washed beetroot with a cold press. Sterile samples of beetroot juice were first enriched in MRS broth and then cultured on MRS agar. Gram and catalase tests were used for the initial detection of lactic acid bacteria. Then, to identify the species of lactic acid bacteria, biochemical confirmation tests such as the melting of gelatin, and the growth of bacteria has been studied in the ideal condition that is 15-45° C, sugars fermentation, gas production from glucose, and growth in at different concentrations of salt were performed. The final verification of species was done using polymerase chain reaction-amplified 16S rRNA-specific DNA. All isolates formed creamy white round colonies on MRS agar medium, were gram-positive, were able to grow in anaerobic conditions, and were also rod-shaped and catalase-negative. Based on biochemical tests, four types of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus salivarius, and Lactobacillus acidophilus) were identified. The findings of this study indicated the presence and diversity of lactic acid bacteria in beet juice, which can be a potential platform for the production of probiotic beetroot juice as a non-dairy product
Evaluation of the potential of matoa (Pometia pinnata) leaf extract as an antioxidant activity in pasteurized milk
Get PDFThe research objective was to study the influence of the addition of matoa (Pometia pinnata) leaf extract (MLE) and various pasteurization methods (PM) on the antioxidant activity (AA) and physicochemical characteristics of pasteurized milk (PMi). The MLE was added at the level of 0%, 0.05%, 0.10%, 0.15%, and 0.20% into milk and pasteurized to low temperature for long-time pasteurization (LTLT) (63°C for 30 min) or a high-temperature short time (HTST) (72°C for 15 s). The HTST method increased AA and reduced the viscosity of pasteurized milk. On the other hand, the LTLT PMi showed lower thiobarbituric acid (TBA) values, improving whiteness, specific flavor, and taste among panelists. Each level of MLE affected AA, TBA values, and viscosity during pasteruization of milk under different conditions. Nevertheless, the relationship between MLE and PM did not milk. PMi exhibited an AA range from 14.05% to 57.79%, with an average AA of 34.36% for the LTLT method and 43.13 for the HTST method. In the LTLT method, the average TBA value for PMi was 0.08 mg MDA/kg, compared to 0.15 mg MDA/kg for the HTST method. Similarly, the average fat content in PMi was slightly higher for the LTLT method (0.98 %) than for the HTST (0.95%). PMi supplemented with MLE in both pasteurization methods exhibited viscosity levels ranging from 5 to 15 mPa.s. The preference test revealed that panelists generally favored the color white of the milk. Approximately 56% of panelists stated that the aroma and taste of the milk remained strong even with the addition of the MLE, with the most preferred sensory combination being the addition of 0.2% MLE with the HTST method of matoa leaf extract to pasteurized milk can be an innovation in the dairy industry to obtain healthful, functional pasteurized milk