OJS (Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin)
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Inhibition effect of Rosella (Hibiscus sabdariffa L.) petal extract in Hard-Candy against Streptococcus mutans
Get PDFHard candy with the addition of roselle flower petal extract is considered an innovative product to improve the functional properties and sensory acceptance of roselle hard candy. The aim of the research was to determine the best concentration of rosella petal extract in hard candy that provided maximal bacterial effect against Streptococcus mutans and acceptable sensory. The research was arranged in Randomized Complete Block Design (RCBD) with six treatments and three replications. The treatments were the ratio concentration of rosella petal extract: water in the formulation for hard candy making (P). The Anova was performed and followed by LSD test at 5%. The results showed that different concentrations of rosella petal extract and water had a significant effect on total microbes, inhibition of S. mutans, and sensory analysis of rosella petal extract hard candy. The best treatment was the formulation of P4 (rosella petal extract: water, 15: 85 mL). It produced rosella petal extract hard candy with a total microbial of 1.5 x 102 cfu/g and S.mutans inhibition of 8.43 mm, and met the SNI 3547.1:2008 requirement standards, except for the reducing sugar content. It was concluded that the hard candy with the additional ingredient of rosella petal extract could potentially help prevent the formation of dental plaque.
 
SOSIALISASI PEMANFAATAN SAMPAH ORGANIK MENJADI PUPUK KOMPOS DAN POC
Get PDFCurrently, waste is one of the big problems faced by the Indonesian government, both in processing and reducing waste generation. As time goes by, the population in Indonesia has increased every year. Especially in Parombean village itself, with the increase in population, the amount of waste generated also increases. Therefore, we have to take care of our own environment. In this work program, it is a place to provide understanding to the community to protect our environment by processing waste generated from household activities, especially organic waste. One of the efforts to protect our environment is the utilization of organic waste, especially household waste, into compost and POC. The purpose of this activity is to increase the sense of community responsibility to protect the environment and also provide understanding to the community about how to make compost and POC from household waste. The Thematic Real Work Lecture for Wave 106 has been successfully carried out with the result of raising public awareness about the importance of keeping the environment clean and reusing organic waste into compost and POC.Saat ini sampah merupakan salah satu permasalahan besar yang dihadapi pemerintah Indonesia baik dalam pengolahan maupun pengurangan timbulan sampah.seiring dengan berjalannya waktu popolasi penduduk di indonesia setiap tahunnya mengalami peningkatan.khususnya di desa parombean itu sendiri,dengan bertambahnya penduduk maka bertambah pula jumlah timbulan sampah yang dibuang kelingkungan.oleh karena itu kita sebagai mahluk sosial harus menjaga lingkungan kita sendiri.dalam program kerja ini menjadi salah satu wadah untuk memberikan pemahaman kepada masyarakat untuk menjaga lingkungan kita dengan mengolah sampah yang dihasilkan dari aktivitas rumah tangga khususnya sampah organik. Salah satu upaya dalam menjaga lingkungan kita yaitu pemenfaatan sampah organik khususnya limbah rumah tangga menjadi pupuk kompos dan POC. Tujuan dari kegiatan ini yaitu meningkatkan rasa tanggung jawab masyarakat untuk menjaga lingkungan dan juga memberikan pemahaman kepada masyarakat tentang cara pembuatan pupuk kompos dan POC dari limbah rumah tangga.metode pengabdian ini yaitu dengan melakukan sosialisasi tentang pemanfaatan sampah organik dan juga pembuatan pupuk kompos dan POC.Kegiatan Kuliah Kerja Nyata Tematik Gelombang 106 telah berhasil dilaksanakan dengan luaran timbulnya kesadaran masyarakat tentang pentingnya menjaga kebersihan lingkungan dan pemanfaatan kembali sampah organik menjadi pupuk kompos dan POC
Effect of yeast concentration and fermentation time on the characteristics of tuak from coconut sap
Get PDFTuak is a traditional fermented drink made from the sap of the Palmae family that is favored by rural communities. The quality of tuak varies greatly and depends on the type of microbe that contaminates the sap raw material. This research aimed to get the best yeast concentration and fermentation time, to get the best characteristics of tuak from coconut sap. The first factor was yeast concentration (0, 2, 4, 6, and 8%). The second factor was fermentation time (24, 48, 72, 96, and 120 hours). The research was grouped based on the processing time and got 50 units of the samples. The experiment was carried out at room temperature (± 30°C). The parameter of this research was sensory evaluation test, alcohol content, pH, total dissolved solids, and total sugar. The data of this research were analyzed with analysis of variance, followed by the Duncan’s test. The results showed that yeast concentration 4% w/v and fermentation time of 72 hours produced the best characteristics of tuak from coconut sap with the characteristics of sensory test for the alcohol flavor was between like to really like (4.30), the sour flavour was neutral to like (3.59), the sweet flavour was like to really like (4.85), and overall acceptance was like to really like (4.95) with alcohol content (9.38%), pH (4.2), total dissolved solids (7.52 mg/L) and total sugar (1.54%). The addition of starter culture can speed up the fermentation process and at the same time improve the quality of tuak from coconut sap
Water and ethanol extracts of tamarind (Tamarindus indica) suppress lipid accumulation in 3T3-L1 cells
Get PDFObesity is one of the major health problems which could trigger the development of many other non-communicable diseases. Tamarind (Tamarindus indica) is a multi-purpose plant that provides many health benefits, including anti-obesity potentials. In Indonesia, it is often used as a traditional food component in many dishes. A recent in vivo study proved that tamarind might reduce the bodyweight of obese rats. To further investigate the anti-obesity effect of tamarind, an in vitro study using 3T3-L1 pre-adipocytes was conducted. During differentiation, 3T3-L1 cells synthesize and accumulate lipid in the form of triglycerides in the cytoplasm. Tamarind water and ethanol extracts were incorporated into the medium during the differentiation stage of the cells. Oil red O staining assay was used to measure the total lipid accumulated. Results showed that both tamarind water and ethanol extracts exhibited non-cytotoxicity effects on 3T3-L1 cells. In addition, tamarind water extract at 10 mg/mL decreased the total lipid accumulated significantly to 80.5% compared with that of control, while tamarind ethanol extract showed less lipid accumulation inhibitory effect at any doses tested. This study revealed that tamarind water extract has the potential to reduce lipid accumulation, thus showing an anti-obesity effect
Optimalisasi Fungsi Lahan Pekarangan pada Permukiman Wilayah Pesisir Melalui Budidaya Tanaman Sayur-Sayuran
Get PDFThe yard is part of the house that is multifunctional and can provide positive benefits and can even support the needs of the family. One of the productive activities in the yard is to cultivate vegetables. However, most of the yards in coastal villages, such as Laikang Village, have not maximized their function and it is difficult to cultivate vegetables. As a solution, a method is needed to support plant cultivation activities in Laikang Village. This service activity aims to provide cultivation training and the manufacture of hydroponic and verticulture installations for groups of housewives in Laikang Village. This community service activity is carried out using the rapid rural appraisal (RRA) and participatory learning and action (PLA) methods, with the stages of activity in the form of presentation of material related to the theme of the activity, demonstration and direct practice by participants, mentoring, and evaluation. From the series of activities, it can be seen that the people of Laikang Village are very enthusiastic and interested in the technology introduced. This is indicated by the high level of participation and activeness of the participants. In addition, there has been a change in the behavior of the Laikang Village community to take advantage of their previously poorly maintained yard, but has now become a productive yard. This vegetable cultivation activity is also still being continued by the participants independently after the training activities, which indirectly indicates the mastery of knowledge and skills, as well as the achievement of the main goals of service activities.Lahan pekarangan merupakan bagian dari rumah yang memiliki multifungsi dan dapat memberikan manfaat positif bahkan dapat menunjang kebutuhan hidup bagi keluarga yang mendiami rumah tersebut. Salah satu bentuk kegiatan produktif pada lahan pekarangan adalah dengan melakukan budidaya sayur-sayuran. Akan tetapi, sebagian besar lahan pekarangan di desa-desa pada wilayah pesisir seperti Desa Laikang, belum dimaksimalkan fungsinya dan terbilang sulit untuk melakukan budidaya sayur-sayuran. Sebagai solusi, maka dibutuhkan sebuah metode untuk mendukung kegiatan budidaya tanaman di Desa Laikang. Kegiatan pengabdian ini bertujuan untuk memberikan pelatihan budidaya dan pembuatan instalasi hidroponik serta vertikultur bagi kelompok ibu rumah tangga di Desa Laikang. Kegiatan pengabdian kepada masyarakat ini dilaksanakan dengan metode rapid rural appraisal (RRA) serta participatory learning and action (PLA), dengan tahapan-tahapan kegiatan berupa pemaparan materi terkait tema kegiatan, demonstrasi dan praktik langsung, pendampingan, serta evaluasi. Dari rangkaian pelaksanaan kegiatan, terlihat bahwa masyarakat Desa Laikang sangat antusias dan tertarik dengan teknologi yang diperkenalkan. Hal ini diindikasikan dengan tingkat partisipasi dan keaktifan peserta yang tinggi. Selain itu, terjadi perubahan perilaku masyarakat Desa Laikang untuk memanfaatkan lahan pekarangan yang sebelumnya kurang terawat, namun kini menjadi lahan yang produktif. Kegiatan budidaya sayur-sayuran ini juga masih terus dilanjutkan oleh para peserta secara mandiri pasca kegiatan pelatihan, yang secara tidak langsung mengindikasikan penguasaan pengetahuan dan keterampilan, serta ketercapaian tujuan utama dari kegiatan pengabdian
Performance of Planting Tools (Seed Planter) on Rice Land, Palu City, Central Sulawesi
Get PDFThe application of innovation and technology in agricultural machinery in the world is one of the factors in increasing production and productivity of agricultural products. One of them is the application of agricultural machinery, namely the process of planting on agricultural land. The use of agricultural machinery at the farm level, especially planting, is still rarely carried out, as long as the availability of agricultural labor is decreasing. Most agricultural workers have entered non-productive age, while the interest of the younger generation to enter the world of agriculture is getting lower, especially conventional agriculture. Agricultural mechanization can solve this problem. The purpose of this research is to produce the performance of the seed planter in lowland rice fields. The research method uses an agrotechnical study that measures the theoretical capacity (Kt), actual working capacity (Ka), the efficiency of the seed planter's performance, and wheel slip on the seed planter. Based on the test results the average field capacity performance is 1.301 ha/hour, the test results are the actual average field capacity 0.650 ha/hour, the test results are the average efficiency of the tool performance is 50.0%, and the average slip test results wheel that is 13.75%. Factors that affect the performance test of planting tools, among others: operator skills, soil conditions, wheel slip, shape and size of planting tools, as well as the topography of a land.
Keywords: Actual Work Capacity (Ka), Theoretical Work Capacity (Kt), Efficiency, Wheel Slip, Seed PlanterPenerapan inovasi dan teknologi alsintan didunia pertanian menjadi salah satu faktor dalam meningkatkan hasil produksi dan produktivitas produk pertanian. Salah satunya penerapan alsintan yaitu proses pertanaman di lahan pertanian. Penggunaan alsintan di tingkat petani terutama penanaman masih jarang dilakukan, sedangkan ketersediaan tenaga kerja pertanian semakin berkurang. Kebanyakan tenaga kerja pertanian telah memasuki usia non produktif, sedangkan minat generasi muda untuk memasuki dunia pertanian semakin rendah, terutama pertanian konvensional. Dengan mekanisasi pertanianlah yang dapat menangani masalah ini. Tujuan dari penelitian ini yaitu untuk mengevaluasi hasil kinerja alat tanam seed planter pada lahan padi sawah. Metode penelitian menggunakan kajian agroteknis yang mengukur kapasitas kerja teoritis (Kt), kapasitas kerja aktual (Ka), efisiensi kinerja seed planter, serta slip roda pada alat tanam seed planter. Berdasarkan hasil uji rata-rata kinerja kapasitas lapang yaitu 1,301 ha/jam, hasil uji rata-rata kapasitas lapang actual yaitu 0,650 ha/jam, hasil uji rata-rata efesiensi kinerja alat yaitu 50,0%, dan hasil uji rata-rata slip roda yaitu 13,75%. Faktor yang mempengaruhi pengujian kinerja alat tanam, antara lain: seperti keterampilan operator, kondisi tanah, slip roda, bentuk dan ukuran alat tanam, serta kondisi topografi suatu lahan.
Kata Kunci: Kapasitas Kerja Aktual (Ka), Kapasitas Kerja Teoritis (Kt), Efesiensi, Slip Roda, Seed Plante
Pemodelan Kinetika Pengeringan Daun Bidara (Ziziphus spina-christi (L.)) Dengan Metode Pengeringan Tenaga Surya
Get PDFThe drying method used can affect the drying characteristics and quality of the final product such as color parameters. The purpose of this research is to study the kinetics of Z. spina-christi leaves drying, find a mathematical model that best fits the drying characteristics, and analyze the color change of dried Z. spina-christi leaves and their brew. The drying process is carried out with 2 treatments, namely using a solar dryer and by drying in an open space using direct sunlight. There are 13 mathematical models of thin layer drying selected to simulate the drying characteristics of Z. spina-christi leaves. Identification of the Lab* value is used to calculate the browning index of the leaves due to the drying method used. The results stated that the solar power dryer could increase the drying rate of Z. spina-christi leaves, thus shortening the drying time. The Diffuision Approach model is the most accurate mathematical model in describing the drying characteristics of Z. spina-christi leaves for the two drying methods tested based on the resulting constant values. Each drying method affects the browning reaction of the dried Z. spina-christi leaves which also has an impact on the color of the brew, where drying in direct sunlight will produce a darker color of the dried leaves and brew.Metode pengeringan yang digunakan dapat mempengaruhi karakteristik pengeringan dan kualitas produk akhir seperti parameter warna. Penelitian ini bertujuan untuk melakukan kajian mengenai kinetika pengeringan daun bidara, mencari model matematika yang paling sesuai dengan karakteristik pengeringannya, serta menganalisis perubahan warna daun bidara kering dan hasil seduhannya. Proses pengeringan dilakukan dengan 2 perlakuan, yaitu menggunakan alat pengering tenaga surya dan dengan penjemuran di ruang terbuka memanfaatkan sinar matahari secara langsung. Terdapat 13 model matematika pengeringan lapis tipis yang dipilih untuk simulasi karakteristik pengeringan daun bidara. Identifikasi nilai Lab* digunakan untuk menghitung indeks pencoklatan (browning index) daun akibat metode pengeringan yang digunakan. Hasil pengujian menyatakan bahwa alat pengering tenaga surya dapat meningkatkan laju pengeringan daun bidara, sehingga mempersingkat durasi pengeringan. Adapun model Diffuision Approach merupakan model matematika yang paling akurat dalam mendeskripsikan karakteristik pengeringan daun bidara untuk kedua metode pengeringan yang diujikan berdasarkan nilai konstanta yang dihasilkan. Masing-masing metode pengeringan mempengaruhi reaksi pencoklatan dari daun bidara kering yang juga berdampak pada warna seduhannya, dimana pengeringan dengan metode penjemuran secara langsung di bawah sinar matahari akan menghasilkan warna daun kering dan hasil seduhan yang lebih gelap
Penerapan Sistem Kendali Fuzzy Logic pada Alat Penyangrai Kopi Tipe Fluidisasi
Get PDFThe fluidized coffee roaster is one of roasters which designed to overcome the weaknesses of the conventional roasting method. The purpose of this research is to develop a fluidization type roaster with a Fuzzy Logic control system. The specification of the roaster are roasting chamber dimensions of 65 mm (diameter) and 75 mm (height), a roasting capacity of 40 grams with a roasting time of 300 seconds. A heater with a power of 1,200 W was used as the source of heating energy. The research method was carried out by first, developed a control program and applied to the roaster. Then, a test of functionality and performance was conducted by using Robusta coffee for a temperature set point of 190°C, 200°C, and 210°C. The performance test of control responses resulted in 6.25°C (2,97%) error steady state for 15 seconds. However, this value remains below the tolerance threshold of 5%. The test of the color quality of coffee roasted at 190°C produced 3 groups of coffee colors, namely light brown-yellow, light brown-half-city, and light brown-cinnamon. In the case of roasting temperature of 200°C, it produced 3 color groups, i.e. light brown-city, light brown-full city, and light brown-full city+. For a roasting temperature of 210°C, there were two types of colors, namely dark brown-Vienna and dark brown-Italian. It can be concluded that a fluidized coffee roaster with a fuzzy logic control system was able to produce roast coffee compatible to the target roast profile according to the National Coffee Association (2002), namely light, medium, and dark.
Penyangraian kopi beras dapat dilakukan dengan menggunakan metode konvensional dan juga dengan cara mekanis yaitu menggunakan alat penyangrai. Alat penyangrai kopi tipe fluidisasi merupakan salah satu alat penyangrai yang dirancang untuk mengatasi kelemahan pada metode penyangraian secara konvensional. Tujuan penelitian ini adalah menghasilkan alat penyangrai kopi tipe fluidisasi dengan sistem kendali fuzzy logic. Alat penyangrai kopi tipe fluidisasi memiliki dimensi ruang penyangrai (diameter = 65 mm, tinggi = 75 mm) kapasitas penyangraian 40 gram dengan waktu penyangraian selama 300 detik dan heater dengan daya sebesar 1.200 W sebagai sumber energi pemanas. Metode penelitian yang dilakukan adalah membuat program kendali, menerapkan sistem kendali pada alat penyangrai. Kemudian uji fungsional dan uji kinerja alat penyangrai dengan menggunakan kopi beras robusta untuk 3 kali penyangraian dengan suhu setting point 190°C, 200°C dan 210°C. Uji kinerja alat penyangrai menunjukkan respon alat baik, dengan indikator berupa nilai error steady state di atas nilai setting point sebesar 6,25°C (2,97%) selama 15 detik. Namun nilai ini masih di bawah ambang batas toleransi sebesar 5%. Uji mutu warna kopi hasil penyangraian pada penyangraian dengan suhu 190°C menghasilkan 3 kelompok warna kopi : coklat muda-kekuningan, coklat muda-half city dan coklat muda-cinnamon. Untuk suhu penyangraian 200°C menghasilkan 3 kelompok warna : coklat muda-city, coklat muda-full city dan coklat muda-full city+. Pada suhu penyangraian 210°C menghasilkan 2 kelompok warna : coklat tua-Vienna, coklat tua-Italian. Alat penyangrai kopi tipe fluidisasi dengan sistem kendali fuzzy logic sudah mampu menghasilkan kopi sangrai sesuai dengan target profil penyangraian menurut National Coffee Association (2002) yaitu : light, medium dan dark
Kajian Sifat Fisikokimia dan Komposisi Asam Lemak Minyak Kernel Biji Mangga
Get PDFMango seed kernel contain high quality oil, the oil is composed by high quality fatty acids and contains large amounts of polyphenols. This study aims to examine the physicochemical properties and fatty acid composition of the kernel seed oil of golek mango, manalagi mango, and bacang mango. The oil was extracted by maceration method using ethanol for 48 h, and physicochemical properties, fatty acid composition, and polyphenol content were analyzed. The results showed that the physicochemical properties of oil were within the range of values suitable for consumption. The oils contain high concentration of oleic acid and polyphenols, as well as quite high levels of stearic acids. The results of this study support the potential for developing the oils as a raw material for spreads products and as a functional food.Kernel biji mangga mengandung minyak berkualitas tinggi, minyak tersebut disusun oleh asam lemak berkualitas tinggi dan mengandung polifenol dalam jumlah yang besar. Penelitian ini bertujuan untuk mengkaji sifat fisikokimia dan komposisi asam lemak minyak kernel biji mangga golek, mangga manalagi, dan mangga bacang. Minyak diekstraksi dengan metode maserasi menggunakan pelarut etanol selama 48 jam, dan dianalisis sifat fisikokimia, komposisi asam lemak, kandungan polifenolnya. Hasil penelitian menunjukkan bahwa sifat fisikokimia minyak berada dalam kisaran nilai yang layak untuk dikonsumsi. Minyaknya mengandung asam oleat dan polifenol dalam konsentrasi yang tinggi, serta asam lemak stearat yang cukup tinggo. Hasil penelitian ini mendukung potensi pengembangan minyak kernel biji mangga sebagai bahan baku produk olesan dan sebagai pangan fungsiona
PKM Pengembangan Produk Kubis Menjadi Sauerkraut DI Desa Tombolo Pao Kabupaten Gowa
Get PDFKubis merupakan produk hortikultura yang sangat melimpah dan mudah rusak. Hasil panen yang melimpah adalah salah satu masalah yang dihadapi oleh petani. Hal yang tidak dapat dihindari jika surplus tanaman hortikultura adalah rentannya kerugian yang diterima oleh petani disebabkan banyaknya produk yang terbuang karena mengalami pembusukan sehingga tidak memberikan keuntungan secara ekonomi. Berbagai upaya dilakukan untuk mengelolah produk-produk hortikultura pada kondisi tersebut, salah satunya dengan memberi perlakuan dengan mengolahnya menjadi pangan fermentasi yang dapat mengurangi resiko kerugian. Kubis yang sangat mudah membusuk menjadi pilihan pangan yang akan difermentasi, mengingat jumlahnya yang melimpah di desa Tombolo Pao. Fermentasi adalah cara yang dapat mencegah kerusakan pada kubis, dibantu oleh beberapa bakteri asam laktat. Kegiatan PKM ini bertujuan untuk memberi jalan keluar bagi permasalahan mitra akibat surplus tanaman kubis. Penyuluhan yang diberikan antara lain adalah : 1) menentukan tata cara pembuatan asinan kubis; 2) mengetahui pengaruh penambahan garam pada fermentasi asinan kubis; 3) dan untuk mengetahui karakteristik asinan kubis yang dihasilkan dari beberapa perlakuan. Dari pelaksanaan kegiatan PKM dapat disimpulkan bahwa Kelebihan hasil panen kubis dapat termanfaatkan melalui pembuatan pangan fermentasi Sauerkrau