OJS (Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin)
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Pertanian Organik untuk Pola Hidup Sehat
Get PDFPertanian organik merupakan suatu metode budidaya pertanian dan pengusahaan pertanian dengan mengandalkan input dan sarana produksi bahan alami dan tanpa menggunakan sintetis, rekayasa genetik serta input yang menurunkan kualitas lahan. Keberlanjutan sumber daya alam perlu dipikirkan agar lahan pertanian tidak semakin rusak/sakit karena terlalu banyak menerima input/masukan bahan kimia. Berangkat dari fenomena tersebut, maka dilakukan penyuluhan mengenai pertanian organik di Kelurahan Lembang Gantarang Keke. Hal ini dikarenakan berbagai potensi yang ada di wilayah kerja seperti masih banyak sumberdaya lahan yang dapat dibuka untuk mengembangkan sistem pertanian organik. Teknologi untuk mendukung pertanian organik sudah cukup tersedia seperti pembuatan kompos, tanam tanpa olah tanah, pestisida hayati dan lain-lain. Metode pelaksaaan berupa Observasi, Wawancara, Penyuluhan dan Demontrasi. Pada perealisasianya petani dapat dikatakan memahami ditandai dengan adanya pupuk organik dan pestisida nabati yang dihasilkan pada saat demontrasi
The testing of photochemical compounds, antioxidant activities, and antibacterial activities of “Sambel Matah” composition from Bali
Get PDFSambel matah is a traditional Balinese spice that can be found throughout in Bali. The constituent ingredients of sambel matah, such as onions, limes, lemongrass, and kaffir lime leaves. Sambel matah is served fresh without any heating process. This study aimed to test the content of phytochemical compounds, antibacterial activity and antioxidant in the onions, limes, lemongrass, and kaffir lime leaves. The results were then compared with the extracts of red onion, limes, lemongrass, and kaffir lime leaves. The bacteria used in this study were Salmonnela typhimurium and Escherichia coli. Antibacterial activity was tested by disc diffusion method (KirbyBauer Test). The result of the research, onions, kaffir lime leaves, limes, and lemongrass contain flavonoid compounds, tannins, and phenols in both slurry and ethanol extract. The ethanolic extracts of red onion, limes, kaffir lime leaves, and lemongrass are classified as strong antioxidants. The ethanolic extracts of red onion, limes, kaffir lime leaves, and lemongrass have antibacterial properties against S. typhimurium and E. coli bacteria. Meanwhile, in fresh material (slurry), only limes have antibacterial activity against S. typhimurium and E. coli bacteria with inhibition zone diameters of 14.58±0.767 mm and 8.30±0.483 mm, respectively. Thus, the components of onions, limes, kaffir lime leaves, and lemongrass in sambel matah can inhibit the growth of bacteria, so that the sambel matah becomes more durable even though it is processed without going through the heating process
Characterization of physicochemical properties and sensory profile of red oncom in Dramaga District Bogor Regency
Get PDFThe 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
Comparative analysis of physical properties and fatty acid composition of set-yogurt manufactured from different milk types
Get PDFThe increasing consumption of fermented milk products such as yogurt can be attributed to their health benefits as it contains milk-derived essential nutrients and probiotic lactic acid bacteria added as a starter culture. Yogurt is made from different varieties of fresh and reconstituted milk. The unique characteristics of goat milk provide an opportunity to produce yogurt that meets consumers' preferences. This study determined, evaluated and compared the physical properties, fatty acid composition and the nutrient/health index based on the fatty acids profiles of goat's and cow’s milk set yogurt. The yogurt was made from different milk varieties, which were goat's milk, cow's milk, a combination of goat's and cow's milk, commercial pasteurized full-fat cow's milk, and low-fat cow's milk. Physical properties evaluated were spontaneous or free whey, syneresis, water-holding capacity, viscosity, and texture. The composition of fatty acids was determined, grouped, and used to assess the nutrient/health index. The physical differences between yogurt prepared from goat's milk and cow's milk were established. This study revealed 21 different fatty acids in set yogurt made from goat’s and cow's milk, and the goat’s milk yogurt contained 6 fatty acids in the highest proportion. The yogurt contained an average of 62.3% saturated fatty acids and 37.7% unsaturated fatty acids. This study demonstrated the effect of milk varieties on the variation of yogurt's physical properties and fatty acid composition. This information is valuable to establish the ways to enhance the product's quality
PENGARUH METODE PENGERINGAN TERHADAP KADAR VITAMIN C DAN AKTIVITAS ANTIOKSIDAN DAUN KELOR (Moringa oleifera)
Get PDFMoringa oleifera leaves are rich in nutrients because they contain protein, carbohydrates, fats, fiber, vitamins and minerals, are widely used as food and medicine. This study aimed to determine the effect of various drying methods on vitamin C levels and antioxidant activity of Moringa leaves. This study compared the levels of vitamin C and antioxidant activity of moringa leaves dried by sun drying method, indoors and oven at 40, 50 and 60oC. The results showed that the best drying was using an oven at 40oC and the sun with vitamin C levels of 15.82 and 15.04 mg/100 g of material, respectively. In general, various drying methods did not affect antioxidant activity as indicated by the IC50 value which was classified as a strong antioxidant, but for treatment with high temperatures (50 and 60oC) there was a slight decrease in the IC50 value from the IC50 value of fresh leaves, this might be due to the production of Maillard reaction products. (MRPs) which are antioxidants. Research showed that the oven drying method at 40°C gives the best result.Daun kelor kaya akan nutrisi karena mengandung protein, karbohidrat, lemak, serat, vitamin, dan mineral karenanya banyak digunakan sebagai makanan dan obat. Penelitian ini bertujuan untuk mengetahui pengaruh berbagai metode pengeringan terhadap kadar vitamin C dan aktivitas antioksidan daun kelor. Penelitian ini membandingkan kadar vitamin C dan aktivitas antioksidan dari daun kelor yang dikeringkan dengan metode pengeringan matahari, dalam ruangan dan oven suhu 40, 50 dan 60oC. Hasil penelitian menunjukkan pengeringan terbaik menggunakan oven suhu 40oC dan matahari dengan kadar vitamin C masing-masing 15,82 dan 15,04 mg/100 g bahan. Secara umum berbagai metode pengeringan tidak mempengaruhi aktivitas antioksidan yang ditunjukkan dengan nilai IC50 yang tergolong antioksidan kuat, tetapi untuk perlakuan dengan suhu tinggi (50 dan 60oC) terdapat sedikit pengurunan nilai IC50 dari nilai IC50 daun segar, hal ini mungkin disebabkan karena produksi produk reaksi Maillard (MRPs) yang bersifat antioksidan. Penelitian menunjukkan metode pengeringan dengan oven pada suhu 40°C memberikan hasil terbaik.
 
Dimensional Changes of Red Dragon Fruit (Hylocereus Polyrhizuz) Slices During the Drying Process
Get PDFDragon fruit is one of the fruits with a fairly high water content which causes an increase in water activity and accelerates the growth rate of microorganisms. research was conducted to determine the shrinkage that occurs in the fruit. Two different sample sizes were used in this study. Both were cylindrical in shape with a diameter of 2.5 cm and different lengths. 3 cm (Sample A) and 1.5 cm (Sample D). The number of samples used for sample A and sample D was 5 pieces each. Measurements of weight and dimensions (sample length and diameter) were repeated every 15 minutes during the drying time at 45 ºC. Once the sample weight was constant, the material was put back into the oven at 105 ºC for 72 hours. After 72 hours, the sample was weighed and measured to determine the dry weight of the sample. Based on the study of the pattern of changes in the dimensions of red dragon fruit during the drying process, it can be concluded that the pattern of changes in volume ratio to KAbb is a linear pattern with an R2 value of 0.9946. The pattern of changes in volume ratio to KAbb is polynomial degree 2 and 3, but the R2 value is greater for degree 3, so degree 3 is more suitable for estimating the volume ratio of KAbb.values
Edukasi Mengenai Khasiat Dan Cara Pengelolaan Tanaman Herbal Di Kelurahan Campaga, Kecamatan Tompobulu, Kabupaten Bantaeng
Get PDFMayoritas masyarakat Kelurahan Campaga bermata pencaharian sebagai petani ladang dengan memanfaatkan lahan hutan yang telah dibuka untuk membuat ladang ataupun sawah. Sebagai desa wisata, petani di Kelurahan Campaga juga menanam berbagai jenis tanaman bunga. Beberapa tanaman yaitu pepohonan cengkeh, kopi, coklat dan lainnya ditanami oleh warga-warga di Kelurahan Campaga. Salah satu metode yang dapat dilakukan oleh masyarakat desa untuk mengisi lahan/pekarangan yang kosong dengan cara memfungsikannya sebagai apotek hidup dengan koleksi berbagai jenis tanaman obat yang dapat memberikan manfaat bagi keluarga untuk pengobatan berbagai penyakit. sekaligus fungsi penghijauan bagi lingkungan sekitarnya. Problematika lain yang dijumpai adalah pemanfaatan tanaman obat oleh masyarakat yang dirasa belum optimal dan masih sebatas pengalaman empiris tanpa disertai informasi ilmiah terkait khasiat, keamanan, dan pemanfaatan tanaman obat yang baik. Tujuan dari program kerja ini berupa penyebaran informasi melalui media cetak (brosur) mengenai khasiat serta cara pengelolaan tanaman herbal di Kelurahan Campaga, Kecematan Tompobulu, Kabupaten Bantaeng. Manfaat dari program kerja yang dilaksanakan adalah dapat meningkatkan keterampilan, pengetahuan serta sikap masyarakat dalam menggunakan tanaman obat secara tepat dan rasional. Waktu pelaksanaan dilakukan pada tanggal 28 Juli hingga 2 Agustus. Proses pelaksanan dimulai dengan penyebaran media cetak berupa brosur kepada warga setempat. Program kerja ini dilakukan dalam dua tahap yaitu persiapan dan penyebaran brosur. Hasil dari program kerja ini ialah brosur yang berisi tentang edukasi tanaman herbal yang dapat dimanfaatkan oleh warga Kelurahan Campaga, Kecamatan Tompobulu, Kabupaten Bantaeng
Characterization of collagen from Java barb (Barbonymus gonionotus) skin and its effect on selected properties of yogurt
Get PDFWastes of Barbonymus gonionotus (Java barb) skin can be processed as collagen as a food additive. Yogurt is a functionaldrink that has gained attention. This study aimed to characterize yogurt added with collagen from Java barb skin. The solutions used to extract the collagen were (A) 1:10 (w/v) for 24 h, (B) 1:20 (w/v) for 24 h, (C) 1:10 (w/v) for 36 h, and (D) 1:20 (w/v) for 36 h. The obtained collagen was added to yogurt at concentrations of 1%, 2%, and 3%. The yogurt was then examined for its protein content, pH, and titratable acidity. The highest yield of collagen was obtained from treatment D, with a value of 52.54% ± 0.94%. All the extracted collagens had triple-helix structures. The presence of α1 and α2 was also confirmed by sodium dodecyl-sulfate polyacrylamide gel electrophoresis, and the amino acid patterns were found to be either Gly-Pro-Ala or Gly-Pro-Arg. The addition of collagen to yogurt at a concentration of 3% produced a significant increase in protein content (3.82%). In comparison, pH and titratable acidity did not show any significant changes. However, the titratable acidity at a collagen concentration of 3% showed a small increase of 1.14% ± 0.71% at the end of fermentation. In conclusion,collagen was successfully extracted with relatively high yields, and collagen-added yogurt met industry standards. The addition of collagen at a concentration of 3% increased the protein content of yogurt and only had a slight effect on its selected characteristics
Factors affecting the selection of Kadazandusun ethnic foods among students of Universiti Malaysia Sabah, Malaysia
Get PDFEthnic food refers to food originating from a specific ethnic group. The study identifies the knowledge and factors in Kadazandusun ethnic food selection among students at the Universiti Malaysia Sabah (UMS). A total of 410 students from Universiti Malaysia Sabah were recruited as respondents through the snowball method. This quantitative study used questionnaires to collect data. The closed-ended questionnaire has four parts: demographics, knowledge, factors affecting food selection, and Kadazandusun ethnic food consumption intention. Data were analyzed using descriptive statistics and presented as frequencies, percentages, and mean values to address the study aims. In this study, 46.8% of the respondents had low knowledge (scale of 0–50) about Kadazandusun ethnic food. As factors that influence food selection, the health factor with an average value of x= 3.39 ± 1.095 received a neutral response toward agreeing compared with the convenience factor (x= 3.17 ± 1.086), taste/sense of food (x= 3.12 ± 1.170), price(x= 3.17 ± 1.134), and habit (x= 2.55 ± 1.164). Therefore, awareness and ethnic food selection factors among students are still low. A mechanism that can promote ethnic food, especially among IPTA students, for sustainability, information dissemination, and consumption of traditional ethnic food, is needed so that it does not disappear
ANALISIS KIMIA KONSENTRAT IKAN GABUS (Ophiocepahlus striatus) DALAM KAPSUL PADA BEBERAPA KONDISI PENYIMPANAN
Get PDFFish protein concentrate is one of the methods used in the preparation of fish for human consumption, where protein is the main and most important element. Snakehead fish has a high protein content, specifically albumin protein, which is beneficial for the human body, especially in the wound healing process. The albumin protein concentrate in snakehead fish contains high levels of soluble protein (albumin) with the lowest fat content. Treatment using 0.1 M HCl solvent with heating at temperatures of 50-60°C resulted in an albumin content of 20.80% and a fat content of 1.78%. Albumin is soluble in water, so environmental conditions, particularly temperature, will affect the albumin content in snakehead fish concentrate capsules. In addition, the naturally occurring unsaturated fat content in snakehead fish meat undergoes chemical structural changes under various temperature conditions during storage. Therefore, this research was conducted to analyze the effect of temperature changes during storage on the chemical quality of the snakehead fish concentrate in capsules, including water content, ash content, albumin content, and TBA (thiobarbituric acid) value. The results of the study showed no significant changes in ash content, water content, and albumin content during storage at 28°C, 43°C, or 53°C. However, the TBA value increased, reaching its peak in the second week of storage at 28°C, the third week at 43°C, and the sixth week at 53°C. This indicates that the duration and storage temperature can affect the chemical quality of the snakehead fish concentrate in capsules.Konsentrat protein ikan dijadikan salah satu metode dalam penyajian ikan yang akan dikonsumsi oleh manusia, dimana protein menjadi elemen utama dan yang terpenting di dalamnya. Ikan gabus memiliki kandungan protein yang tinggi yaitu protein jenis albumin yang sangat baik bagi tubuh manusia utamanya dalam proses penyembuhan luka. Konsentrat protein albumin pada ikan gabus mengandung protein terlarut (albumin) yang tinggi dengan kadar lemak terendah. Pada perlakuan menggunakan pelarut HCl 0,1 M dengan pemanasan pada suhu 50-60oC menghasilkan kandungan albumin sebanyak 20,80% dan kadar lemak yaitu 1,78%. Albumin memiliki sifat larut dalam air sehingga kondisi lingkungan, utamanya suhu, akan mempengaruhi kandungan albumin yang terdapat pada kapsul konsentrat ikan gabus. Selain itu, kandungan lemak tak jenuh yang secara alami terdapat pada daging ikan gabus akan mengalami perubahan struktur kimia dalam berbagai kondisi suhu selama penyimpanan. Oleh karena itu penelitian ini dilakukan untuk menganalisis pengaruh perubahan suhu penyimpanan terhadap kualitas mutu kimia yang terdapat pada konsentrat ikan gabus dalam kapsul yaitu kadar air, kadar abu, kandungan albumin dan TBA. Hasil penelitian menunjukkan bahwa tidak ada perubahan nyata pada kadar abu, kadar air dan kadar albumin pada suhu penyimpanan 28oC, 43oC maupun 53oC. Sedangkan TBA mengalami peningkatan hingga mencapai pada titik puncak pada penyimpanan minggu kedua di suhu 28oC, minggu ketiga di suhu 43oC dan minggu keenam di penyimpanan suhu 53oC. Hal ini menunjukkan pengaruh lama dan suhu penyimpanan dapat mempengaruhi kualitas kimia konsentrat ikan gabus dalam kapsul