OJS (Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin)
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On-Off Water Level Control and IoT Monitoring for Aquaponics Systems
Get PDFAquaponic system is a cultivation method that combines fish and plant farming or aquaculture and hydroponics that are mutually beneficial (symbiotic mutualism) at one time. Aquaponic water level control to maintain water volume is still done using conventional methods. Therefore, this research aims to produce a good control system to control aquaponic water levels equipped with an on/off control system and can monitor water levels remotely. This research method includes designing a control system for water level, functional test and performance test of the control system to aquaponics as well as data loss test and network delay to Thinger.io platform. The parameter observed was the water level. The results showed that the on/off control system was able to regulate the water level with no overshoot, the settling time reached for a height of 20 cm was 9 minutes, a height of 25 cm for 22 minutes and for a height of 30 cm for 34 minutes and the steady state error that occurred was still within the tolerance limit. The IoT system using the Thinger.io platform implemented is able to send data and store data during the testing process, and the Thinger.io platform can monitor water levels remotely and provide data in excel format. The test results of lost data with an average of 1.81% and delay testing with an average of 0.88%, based on data mapped every 6 hours, the largest percentage of lost data and delay occurs at 00.00 -06.00 GMT +8
The change of bile salt stimulated lipase during 6 months and the correlation with macronutrients in Chinese human milk
Get PDFBile salt stimulated lipase (BSSL) is the most abundant lipase in human milk which plays a pivotal role in new-born fat digestion, especially in the first six months of life. Lipid as the main energy supply for infant was very depending on BSSL activity for obtaining optimal lipid absorption under immature digestion track and pancreatic system condition. Due to the important role of BSSL, this research was addressed to study the effect of gender and lactation stage on BSSL activity and the correlation of BSSL with macronutrients content in Chinese human milk. Cross sectional and longitudinal study were used to investigate the BSSL activity and concentration pattern during 6 months of lactation. A declining pattern of both BSSL activity and concentration was observed as lactation stage progressed. The BSSL concentration significantly declined from 138.56 to 97.07 μg/ml during 6 months. Significant differences of BSSL activity and concentration were also observed in human milk for different gender babies. Male babies had breastmilk with less BSSL rather than female babies. Protein had strong correlation with BSSL activity and concentration, while carbohydrate had non-significant negative coefficient correlation. However, no correlation observed between fat content and BSSL
Karakterisasi Organoleptik Dan Sifat Kimia Minuman Sari Jagung Manis (Zea Mays Saccharata L.) Kacang Tanah (Arachis Hypogaea L.)
Get PDFLactose intolerance is a condition where a person experiences digestive disorders because the stomach cannot digest milk sugar (lactose). The high level of public awareness of lactose intolerance makes it necessary to develop healthy milk/vegetable extracts by utilizing high protein plant foodstuffs. Therefore, the combination of sweet corn extract and peanuts is expected to increase the protein content and acceptance of these products by consumers. The purpose of this study was to analyze the effect of the comparison of sweet corn and peanuts on the organoleptic characteristics of the resulting peanut sweet corn juice drink, to determine the most preferred formulation of sweet corn and peanuts based on the level of preference of the panelists for the product by organoleptic testing, and to analyze the chemical properties of the resulting peanut sweet corn juice drink product. The method in this study was to formulate sweet corn extract products combined to peanuts with following formulations namely 30% : 0%, 20% : 10%, 15% : 15%, 10% : 20% and 0% : 30% with three repetitions and analyzed using a Completely Randomized Design (CRD). The parameters of the analysis carried out were organoleptic tests, tests for protein content, fat content, carbohydrate content, total dissolved solids, and testing the degree of acidity (pH). The results of this study indicate that based on the average organoleptic test value, the most preferred obtained was formulation A2 with a ratio of 20% sweet corn extract : 10% peanuts with a value of 3.21 (rather like). The results of the analysis of the chemical properties of the peanut sweet corn juice drink product obtained results with an average value of 1.57% protein content, 1.92% fat content, 2.58% carbohydrate content, pH 6.71 and 6oBrix total dissolved solids. The conclusion obtained in this study was that the best treatment of peanut sweet corn juice drink obtained in this study is in accordance with several parameters in the SNI for vegetable based beverage/milk products.
Keywords: Sweet corn, peanuts, drink.Intoleransi laktosa merupakan suatu keadaan dimana seseorang mengalami gangguan pencernaan karena lambung tidak dapat mencerna gula susu (laktosa). Tingginya kesadaran masyarakat akan lactose intolerance menjadikan pengembangan susu/sari nabati yang sehat dengan memanfaatkan bahan pangan nabati berprotein tinggi perlu untuk dilakukan. Oleh karenanya, pengkombinasian sari jagung manis dan kacang tanah diharapkan dapat meningkatkan kadar protein dan penerimaan produk tersebut oleh konsumen. Tujuan dari penelitian ini yaitu untuk menganalisis pengaruh perbandingan jagung manis dan kacang tanah terhadap karakteristik organoleptik minuman sari jagung kacang tanah yang dihasilkan, untuk menentukan formulasi terbaik dari jagung manis dan kacang tanah berdasarkan tingkat kesukaan panelis terhadap produk dengan pengujian organoleptik, serta untuk menguji sifat kimia dari produk minuman sari jagung kacang tanah yang dihasilkan. Metode dalam penelitian ini adalah memformulasikan produk sari jagung manis berbanding kacang tanah dengan formulasi berturut-turut yaitu 30% : 0%, 20% : 10%, 15% : 15%, 10% : 20% dan 0% : 30% dengan tiga kali ulangan dan dianalisis menggunakan Rancangan Acak Lengkap (RAL). Parameter analisa yang dilakukan adalah uji organoleptik, uji kadar protein, kadar lemak, kadar karbohidrat, total padatan terlarut, dan pengujian derajat keasaman (pH). Hasil penelitian ini menunjukkan bahwa berdasarkan rata-rata nilai uji organoleptik, perlakuan terbaik yang diperoleh yaitu pada formulasi A2 dengan perbandingan sari jagung manis 20% : kacang tanah 10% dengan nilai 3,21 (agak suka). Hasil analisis sifat kimia terhadap produk minuman sari jagung kacang tanah diperoleh hasil dengan nilai rata˗rata yaitu kadar protein sebesar 1,57%, kadar lemak 1,92%, kadar karbohidrat 2,58%, pH 6,71 dan total padatan terlarut 6oBrix. Kesimpulan yang diperoleh pada penelitian ini yaitu, minuman sari jagung manis kacang tanah dengan perlakuan terbaik yang diperoleh pada penelitian ini sudah sesuai dengan beberapa parameter pada SNI dari produk minuman/susu nabati.
Kata Kunci: Jagung manis, kacang tanah, minuma
Edukasi Pemanfaatan Rebung Dan Buah Maja Sebagai Bahan Dasar Mol (Mikroorganisme Lokal) Di Kel. Campaga, Kec. Tompobulu, Kab. Bantaeng
Get PDFKabupaten Bantaeng terdapat salah satu Kelurahan yaitu Kelurahan Campaga yang terletak di Kecamatan Tompobulu. Masyarakat Campaga umumnya bermata pencaharian sebagai petani. Umumnya masyavakat tani menggunakan pupuk kimia untuk tanaman di lahan pertanian. Dari permasalah penggunaan pupuk kimia tersebut, terciptalah program kerja dengan memanfaatkan limbah sekitar atau menggunakan rebung dan buah maja sebagai bahan dasar untuk pembuatan pupuk organik cair (MOL). Tujuan dari program kerja ini adalah memberi edukasi kepada masyarakat tentang MOL dan cara pembuatan MOL dengan memanfaatkan limbah sekitar seperti rebung dan buah maja. Adapun manfaat dari program kerja ini adalah Kelompok tani yang hadir dapat mendapat pengetahuan mengenai MOL dan cara pembuatan MOL dengan memanfaatkan limbah sekitar seperti rebung dan buah maja yang mudah didapatkan di lingkungan sekitar. Waktu pelaksanaan progaram kerja ini adalah hari kamis, pada tanggal 21 Juli 2022 di Kelurahan Campaga, Kecamatan Tompobulu, Kabupaten Bantaeng. Proses pelaksanaan sosialisasi dimulai dengan pemaparan materi tentang pengertian MOL, dampak pupuk kimia, manfaat MOL, dan juga bahan dasar yang bisa digunakan dalam pembuatan MOL yang salah satunya adalah menggunang rebung dan buah maja. khalayak sasaran sosialisasi MOL adalah kelompok tani dan masyakat Campaga. Program kerja ini melalui dua tahap yaitu pemaparan materi kemudian praktik bagaimana cara pembuatan MOL dari rebung dan buah maja. Hasil dari program kerja ini adalah produk MOL yang akan diaplikasikan pada lahan pertanian masyarakat di kelurahan Campaga.Kabupaten Bantaeng terdapat salah satu Kelurahan yaitu Kelurahan Campaga yang terletak di Kecamatan Tompobulu. Masyarakat Campaga umumnya bermata pencaharian sebagai petani. Umumnya masyavakat tani menggunakan pupuk kimia untuk tanaman di lahan pertanian. Dari permasalah penggunaan pupuk kimia tersebut, terciptalah program kerja dengan memanfaatkan limbah sekitar atau menggunakan rebung dan buah maja sebagai bahan dasar untuk pembuatan pupuk organik cair (MOL). Tujuan dari program kerja ini adalah memberi edukasi kepada masyarakat tentang MOL dan cara pembuatan MOL dengan memanfaatkan limbah sekitar seperti rebung dan buah maja. Adapun manfaat dari program kerja ini adalah Kelompok tani yang hadir dapat mendapat pengetahuan mengenai MOL dan cara pembuatan MOL dengan memanfaatkan limbah sekitar seperti rebung dan buah maja yang mudah didapatkan di lingkungan sekitar. Waktu pelaksanaan progaram kerja ini adalah hari kamis, pada tanggal 21 Juli 2022 di Kelurahan Campaga, Kecamatan Tompobulu, Kabupaten Bantaeng. Proses pelaksanaan sosialisasi dimulai dengan pemaparan materi tentang pengertian MOL, dampak pupuk kimia, manfaat MOL, dan juga bahan dasar yang bisa digunakan dalam pembuatan MOL yang salah satunya adalah menggunang rebung dan buah maja. khalayak sasaran sosialisasi MOL adalah kelompok tani dan masyakat Campaga. Program kerja ini melalui dua tahap yaitu pemaparan materi kemudian praktik bagaimana cara pembuatan MOL dari rebung dan buah maja. Hasil dari program kerja ini adalah produk MOL yang akan diaplikasikan pada lahan pertanian masyarakat di kelurahan Campaga
Effects of Land Cover Change on River Discharge Conditions in the Mamasa Watershed Using the SWAT Model
Get PDFLand cover changes occurring in a watershed will affect the ecosystem in that area. The Soil and Water Assessment Tool (SWAT) model is a tool that can be used to predict the impacts of land use on water, sedimentation, and chemical levels in a watershed. The Mamasa watershed is one of the sub-watersheds of the Saddang watershed, covering approximately 105,253 ha. This study aims to determine the land cover changes in the Mamasa watershed and their impacts on water discharge using the SWAT model. Several steps were undertaken, including image interpretation to obtain an overview of land cover in the years 2011, 2016, and 2020, which were then used to form Hydrology Response Units (HRU). Next, the SWAT model was run, involving delineating the watershed boundaries, defining HRU, integrating climate and HRU data, running SWAT simulations, and performing validation. The results of land cover classification from 2011 to 2016 showed an increase in secondary forest land by 4,896.68 ha (4.65%) and a decrease in shrubland by 9,500.60 ha (9.03%). The land cover classification from 2016 to 2020 indicated a decrease in secondary dry forest land by 6,349.43 ha (6.03%), with an increase in paddy field area by 3,141.92 ha (3%). These land cover changes led to a decreasing trend in water availability, as evidenced by increased discharge fluctuations from 16.50 to 21.65, in accordance with the SWAT simulation results, which increased from 6.73 in 2011 to 9.93 in 2020. The validation results of the SWAT model for the year 2011 showed a Nash-Sutcliffe Efficiency (NSE) value of 0.58 and and R2 value of 0.61. The validation for the year 2016 resulted in an NSE of 0.6 and an R2 of 0.68, while the validation for the year 2020 produced an NSE of 0.6 and an R2 of 0.65. All three validations fall under the satisfactory category, indicating that the SWAT model can be used to simulate the discharge of the Mamasa watershed
Pectin Extraction from Pineapple Peel and Its Aplication in Tomato Sauce as Thickening Agent
Get PDFPineapple production in Indonesia experienced a significant increase in 2021. Consequently, a proportional increase in pineapple peel waste was observed. Improper management of pineapple peel waste can lead to environmental pollution. However, this waste can be utilized to produce pectin, a complex polysaccharide with a high molecular weight. Pectin serves as a thickening agent in food products, including tomato sauce. This research aims to explore the potential of pineapple peel waste as a source of pectin and its application in tomato sauce production. The experimental design employed was a Completely Randomized Design (CRD) with four pineapple varieties as treatments: Honi, pineapple, local pineapple, and a mixture of the three. The procedure involved the extraction of pineapple peel powder using an acetic acid solution, resulting in pineapple peel pectin, and applied in the production of tomato sauce. The results indicated that the different pineapple varieties significantly influenced the pectin yield, sauce viscosity, sauce color, and sauce pH. The hedonic test revealed variations in the acceptance level among the tomato sauce samples with added pectin.
Keyword : Pineapple peel, pectin, tomato sauce.Hasil produksi nanas di Indonesia mengalami peningkatan signifikan pada tahun 2021. Limbah kulit nanas yang dihasilkan juga meningkat secara proporsional. Limbah kulit nanas dapat mencemari lingkungan jika tidak dikelola dengan baik. Namun, limbah kulit nanas dapat dimanfaatkan untuk menghasilkan pektin, yang merupakan polisakarida kompleks dengan berat molekul besar. Pektin dapat digunakan sebagai bahan pengental dalam produk makanan, termasuk saus tomat. Penelitian ini bertujuan untuk mengkaji potensi limbah kulit nanas sebagai sumber pektin dan penerapannya dalam pembuatan saus tomat. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan 4 jenis nanas yaitu nanas honi, nanas madu, nanas lokal dan nanas campuran dari ketiganya. Prosedur dari penelitian ini yaitu sampel serbuk kulit nanas diekstraksi menggunakan larutan asam asetat kemudian dihasilkan pektin kulit nanas dan diaplikasikan pada produk saus tomat. Hasil analisis menunjukkan bahwa perlakuan perbedaan jenis nanas berpengaruh pada hasil rendemen pektin, viskositas saus, warna saus, dan pH saus. Uji hedonik menunjukkan perbedaan dalam tingkat penerimaan terhadap sampel saus tomat dengan penambahan pektin.
Kata kunci : kulit nanas, pektin, saus toma
PENANGANAN PASCAPANEN KOPI ROBUSTA BASEH TERHADAP ORGANISME PENGGANGGU TANAMAN : TINJAUAN
Get PDFBaseh Village, Kedungbanteng Subdistrict, Banyumas Regency, located on the slopes of Mount Slamet in Central Java, specializes in the production of coffee. With an elevation of approximately 700 meters above sea level, the majority of Baseh Village's residents cultivate robusta coffee. Robusta coffee (Coffea canephora) is known for its stronger and more bitter flavor, as well as its higher caffeine content. These coffee beans are processed and used to make coffee beverages. To ensure the production of high-quality coffee, proper post-harvest handling is essential. One of the challenges is dealing with plant pests (Pest organisms). Post-harvest pests that affect coffee beans include the coffee berry borer (CBB), scientifically known as Hypothenemus hampei, and microfungi like Fusarium sp., which causes bean rot. This overview provides insights into post-harvest coffee pests and their management efforts, which are expected to be beneficial for the Baseh Village community.
Keywords: Coffee, CBB, Hypothenemus hampei, microfungi.Desa Baseh, Kecamatan Kedungbanteng, Kabupaten Banyumas terletak di lereng Gunung Slamet di Jawa Tengah memiliki komoditas unggulan yaitu kopi. Dengan ketinggian sekitar 700 mdpl, masyarakat Desa Baseh mayoritas membudidayakan kopi robusta. Kopi robusta (Coffea canephora) memiliki rasa yang lebih kuat, lebih pahit, dan memiliki kandungan kafein yang lebih tinggi. Biji kopi inilah yang diolah dan digunakan untuk membuat minuman kopi. Untuk menghasilkan kualitas kopi yang baik, diperlukan penanganan pascapanen yang baik pula. Salah satu tantangannya adalah organisme pengganggu tanaman (OPT). OPT yang menyerang biji kopi pascapanen adalah penggerek buah kopi (PBKo) dengan nama latin Hypothenemus hampei dan mikrofungi seperti Fusarium sp. yang menyebabkan busuk biji. Tinjauan ini menguraikan pengetahuan mengenai OPT pascapanen kopi dan upaya pengendaliannya, yang diharapkan mampu bermanfaat bagi masyarakat Desa Baseh.
Kata Kunci: Kopi, PBKo, Hypothenemus hampei, mikrofungi
The potentials of Robusta (Coffea Robusta L.) and Arabica (Coffea Arabica L.) coffee leaf by-product as anti-diabetic drinks
Get PDF1) Background: It has been known that coffee leaf contain various bioactives and antioxidants. While diabetes can be indicated by the damage of pancreatic beta cells, numerous studies have reported that many kinds of antioxidants can recover the beta cells. As a result, coffee leaf tea has the potential to be developed as an anti-diabetic beverage. The current study used in vivo experiments to investigate the functionality of coffee leaf tea for diabetic therapy; 2) Methods: Robusta and Arabica coffee leaf were processed as oolong tea. All samples were soft-infused. Healthy and diabetic rats (induced with STZ intraperitonially at 80 mg/kg BW) were treated by injecting the softly infused coffee leaf tea 12 ml/kg BW/day for 28 days; 3) Results: Compared to the glibenclamide treatment, diabetic rats injected with Robusta coffee leaf tea were better at lowering blood sugar (p-value <0.05), as well as maintaning body weight. This is supported by the fact that the number of pancreatic beta cells in diabetic rats injected with Robusta coffee leaf tea was significantly higher than in glibenclamide treated rats (pvalue <0.05). Coffee leaf tea tend to have a lighter sensory profile than oolong tea; 4) Conclusions: It can be concluded that Robusta coffee leaf tea tends to be potentially developed as anti-diabetic drink since it can recover damaged pancreatic beta cells better than glibenclamide, thus helping to decrease blood sugar
Effect of sodium alginate on the physicochemical and sensory properties of vegan surimi
Get PDFSodium alginate at different concentrations (0% - Control, 0.25% - F1, 0.50% - F2, and 0.75% - F3) were added to the vegan surimi, and the effect to the physicochemical and sensory properties of vegan surimi was assessed. The addition of 0.75% sodium alginate has significantly (p<0.05) improved the folding test score of F3 from 3.00 to 3.67. A significant (p<0.05) increase was observed in hardness, gumminess, and chewiness of F3 with the recorded value at 3.01, 2.56, and 2.43 kg, respectively. Besides, moisture content (70.82%), water holding capacity (78.36%), and lightness (quality indicator) of F3 were significantly (p<0.05) enhanced with the addition of sodium alginate. In sensory evaluation, the most preferred product was F1 (0.25% sodium alginate) in terms of texture (7.00), taste (7.17), and overall acceptability (7.17) based on the 9-point Hedonic testing. In conclusion, the results suggest the potential of sodium alginate in the improvement of physicochemical and sensory properties of vegan surimi
Pendugaan Umur Simpan Daun Bawang (Allium Fistulosum L.) Terolah Minimal menggunakan Metode ASLT (Accelerated Shelf Life Test) Model Arrhenius
Get PDFMinimal processing of green onions (Allium fistulosum L.) have become increasingly popular in the food industry. The minimal processing method offers advantages in preserving the nutritional and organoleptic characteristics of green onions. However, quality changes during storage pose a significant challenge in ensuring sustainability and product quality. This research aims to 1) assess the quality changes in minimally processed green onions using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model, and 2) determine the shelf life of minimally processed green onions using the ASLT method with the Arrhenius model. The ASLT method was applied with accelerated storage temperature variations to hasten the quality changes in the product. The Arrhenius model was employed to analyze the kinetics of reactions occurring during accelerated storage, providing an accurate prediction of the shelf life. Shelf life estimation was conducted using green onions packaged in plastic wrapping, HDPE plastic, and PP plastic, stored at temperatures of 10°C and 30°C for 9 days with observations every 3 days. Data were analyzed using ANOVA (Analysis of Variance) with a 5% confidence level. If the ANOVA results indicated significant differences, the Honest Significant Difference (HSD) test was performed. The research results showed that at 10°C, green onions stored in plastic wrap packaging exhibited the highest level of damage compared to HDPE and PP packaging. Meanwhile, at 30°C, minimally processed green onions in HDPE packaging experienced the highest level of damage compared to plastic wrap and PP packaging. The shelf life estimation using the ASLT method with the Arrhenius model indicated that the shelf life of green onions in wrapping packaging at 10°C tends to be longer compared to other packaging methods. These findings provide insights into the stability of minimally processed green onion products and lay the foundation for the development of optimal storage strategies. The application of ASLT with the Arrhenius model can assist the food processing industry in improving efficiency and product quality, particularly for minimally processed green onion products.Pengolahan minimal daun bawang (Allium fistulosum L.) telah menjadi populer dalam industri makanan. Metode pengolahan minimal menawarkan keuntungan dalam mempertahankan karakteristik nutrisi dan organoleptik dari daun bawang. Namun, perubahan kualitas selama penyimpanan menjadi tantangan signifikan dalam memastikan keberlanjutan dan kualitas produk. Penelitian ini bertujuan untuk 1) menilai perubahan kualitas pada daun bawang yang mengalami pengolahan minimal menggunakan metode Accelerated Shelf Life Test (ASLT) dengan model Arrhenius, dan 2) menentukan umur simpan daun bawang yang mengalami pengolahan minimal menggunakan metode ASLT dengan model Arrhenius. Metode ASLT diterapkan dengan variasi suhu penyimpanan yang dipercepat untuk mempercepat perubahan kualitas produk. Model Arrhenius digunakan untuk menganalisis kinetika reaksi yang terjadi selama penyimpanan yang dipercepat, memberikan prediksi umur simpan yang akurat. Estimasi umur simpan dilakukan menggunakan daun bawang yang dikemas dengan plastik wrap, plastik HDPE, dan plastik PP, disimpan pada suhu 10°C dan 30°C selama 9 hari dengan pengamatan setiap 3 hari. Data dianalisis menggunakan ANOVA (Analysis of Variance) dengan tingkat kepercayaan 5%. Jika hasil ANOVA menunjukkan perbedaan yang signifikan, uji Honest Significant Difference (HSD) dilakukan. Hasil penelitian menunjukkan bahwa pada suhu 10°C, daun bawang yang disimpan dalam kemasan plastik wrap menunjukkan tingkat kerusakan tertinggi dibandingkan dengan kemasan HDPE dan PP. Sementara itu, pada suhu 30°C, daun bawang yang mengalami pengolahan minimal dalam kemasan HDPE mengalami tingkat kerusakan tertinggi dibandingkan dengan plastik wrap dan kemasan PP. Estimasi umur simpan menggunakan metode ASLT dengan model Arrhenius menunjukkan bahwa umur simpan daun bawang dalam kemasan wrap pada suhu 10°C cenderung lebih lama dibandingkan dengan metode kemasan lainnya. Temuan ini memberikan wawasan tentang stabilitas produk daun bawang yang mengalami pengolahan minimal dan memberikan dasar untuk pengembangan strategi penyimpanan yang optimal. Penerapan ASLT dengan model Arrhenius dapat membantu industri pengolahan makanan dalam meningkatkan efisiensi dan kualitas produk, khususnya pada produk daun bawang yang mengalami pengolahan minimal