OJS (Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin)
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Penerapan Dan Pelatihan Mesin Penyangrai Kacang Kawangkoan Pada Ikm Rimawar Kabupaten Minahasa: Application and Training of Kawangkoan Peanut Roaster Machine at IKM Rimawar of Minahasa Rigency
Get PDFKawangkoan beans are well known as one of the souvenirs and snacks typical of North Sulawesi. Named kawangkoan beans, because the area has a fertile soil type and a climate suitable for peanut growth. Kacang is also an icon of the Kawangkoan sub-district which has been enshrined in a peanut statue. The manufacture of kawangkoan beans is usually carried out in several stages, namely from upstream to downstream processes. The stages of making kawangkoan beans sequentially include planting, fertilizing, caring, harvesting, drying, roasting, packaging, and selling. These stages are usually carried out by several farmer groups and home industries, especially IKM Rimawar. The purpose of this service is to implement and train partners regarding the kawangkoan bean roasting machine so that later roasted peanut production is better, faster and cost-effective. The methodology carried out includes field surveys, interviews, machine manufacturing, training, machine handover and reporting. The results obtained from this service are that participants are able to understand the process of using and maintaining machines with a percentage of 95%. In addition, for the percentage of participant activity, this value reaches 90%. The activity was obtained from the observations of the participants during the training. Furthermore, for the cooperation process, all participants were able to work well together, this was shown by the percentage of group cooperation which reached 95%. The application of this peanut roaster machine is very good for partners and easy to use. Used fuel oil is easy to find, making the use of this machine able to protect the environment from indiscriminate disposal of used oil waste
PENGARUH CEKAMAN KEKERINGAN TERHADAP PERTUMBUHAN DAN HASIL TIGA VARIETAS TANAMAN TERONG (Solanum melongena L.)
Get PDFEfforts to increase the production of purple eggplant on drought stressed land can be done by testing the varieties of purple eggplant that have been circulating against drought stress. The test was carried out by observing the growth parameters and yields of several varieties of purple eggplant. This study aims to determine the tolerance of several varieties of purple eggplant to drought stress. The research was carried out in a plastic house on the land of Umbut Legi Hamlet, Kemuning Village, Tarik District, Sidoarjo Regency, East Java from November 2021 to March 2022. The method used in this study was a factorial (Split-Plot Design) with 3 replications. The main plot (Main Plot) is drought stress with 3 levels, namely: a) C0, 100% moisture content of field capacity as control, b) C1, water content of 75% field capacity, c) C2, water content of 50% field capacity. While the subplots (Sub Plot) are varieties of purple eggplant with 3 levels, namely: a) V1 Antaboga-1, b) V2 Lezata F1, and c) V3 Ratih Ungu. The results showed that the Antaboga variety was more tolerant of drought as indicated by the parameters of the average plant height, number of fruit per plant per harvest period, total fruit number per plant, fruit weight per plant per harvest period, and total fruit weight harvested per plant.Usaha untuk meningkatkan produksi terong ungu pada lahan tercekam kekeringan dapat dilakukan dengan menguji varietas-varietas terong ungu yang sudah beredar terhadap cekaman kekeringan. Uji dilakukan dengan mengamati parameter pertumbuhan dan hasil beberapa varietas terong ungu. Penelitian ini bertujuan untuk mengetahui toleransi beberapa varietas terong ungu terhadap cekaman kekeringan. Penelitian dilaksanakan di rumah plastik lahan Dusun Umbut Legi, Desa Kemuning, Kecamatan Tarik, Kabupaten Sidoarjo, Jawa Timur pada bulan November 2021 sampai Maret 2022. Metode yang digunakan pada penelitian ini adalah Rancangan Petak Terbagi (Split-Plot Design) faktorial dengan 3 kali ulangan. Petak utamanya (Main Plot) adalah cekaman kekeringan dengan 3 taraf, yaitu: a) C0, kadar air 100% kapasitas lapang sebagai kontrol, b) C1, kadar air 75% kapasitas lapang, c) C2, kadar air 50% kapasitas lapang. Sedangkan anak petaknya (Sub Plot) adalah varietas tanaman terong ungu dengan 3 taraf yaitu: a) V1 Antaboga-1, b) V2 Lezata F1, dan c) V3 Ratih Ungu. Hasil penelitian menunjukkan bahwa varietas Antaboga mempunyai karakter lebih toleran terhadap kekeringan yang ditunjukkan pada parameter rerata tinggi tanaman, jumlah buah per tanaman per periode panen, jumlah buah total per tanaman, bobot buah per tanaman per periode panen, dan bobot buah total panen per tanaman
STABILITAS SERBUK PEWARNA ALAMI BERBASIS ANTOSIANIN BUAH NAGA MERAH APKIR TERVARIASI PELARUT ASAM DALAM BERBAGAI KONDISI EKSTERNA
Get PDFAnthocyanins are red, purple, blue pigments in low quality red dragon fruit which have potential as a source of natural dyes. Anthocyanins are more stable when an acid solvent is added because it can strengthen the anthocyanin color during the drying process. This study aims to determine the stability of the natural dye powder of an off grade red dragon fruit with the addition of a acid solvent under various pH conditions, high temperature heating time, storage temperature conditions, adding salt and adding sugar, as well as knowing the best treatment for the stability test of natural dyes powder with the addition of a acid solvent. In this study the stability test of the natural dyes powder was tested with variations in the types of acid solvent namely citric acid and ascorbic acid in concentrations of 0.3% and 3%. The data on the stability test results of the dye powder are presented in the form of tables and graphs and described descriptively. Determination of the best treatment was analyzed by the spider web method The results of the stability test of natural dye powder showed that treatment A1 with the addition of 0.3% citric acid was the best treatment because A1 dye powder was able to be more stable stored in a refrigerator temperature of 10⁰C for 7 days, stable in variations of citric acid buffer solution pH 3-6, stable in heating for 0-45 minutes, and also stable in 2%, 4%, and 6% salt solutions. The dye powder which is able to be stable at room temperature storage conditions of 27⁰C is A4 dye powder, and the dye powder which is stable in various sugar concentrations of 20%, 40%, and 60% is A2 dye powder.Antosianin merupakan pigmen berwarna merah, ungu, biru dalam buah naga merah kualitas apkir yang memiliki potensi sebagai sumber pewarna alami. Antosianin memiliki sifat lebih stabil apabila ditambahkan pelarut asam karena mampu memperkuat warna antosianin saat dilakukan proses pengeringan. Penelitian ini bertujuan untuk mengetahui stabilitas serbuk pewarna alami buah naga merah apkir dengan penambahan pelarut asam dalam berbagai kondisi eksternal yaitu variasi pH, lama pemanasan suhu tinggi, kondisi suhu penyimpanan, penambahan garam dan penambahan gula, serta mengetahui perlakuan terbaik pada uji stabilitas serbuk pewarna alami buah naga merah apkir dengan penambahan pelarut asam. Pada penelitian ini dilakukan uji stabilitas serbuk pewarna buah naga merah apkir dengan variasi jenis pelarut asam yakni asam sitrat dan asam askorbat dalam konsentrasi 0,3% dan 3%. Data hasil uji stabilitas serbuk pewarna disajikan dalam bentuk tabel dan grafik dan dijabarkan secara deskriptif, penentuan perlakuan terbaik dianalisis dengan metode spider web. Hasil uji stabilitas serbuk pewarna alami menunjukkan bahwa perlakuan A1 dengan penambahan asam sitrat 0,3% merupakan perlakuan terbaik karena serbuk pewarna A1 mampu lebih stabil disimpan dalam suhu lemari es 10⁰C selama 7 hari, stabil dalam variasi larutan buffer asam sitrat pH 3-6, stabil dalam pemanasan selama 0-45 menit, dan juga stabil dalam larutan garam 2%, 4%, dan 6%. Serbuk pewarna yang mampu stabil pada kondisi penyimpanan suhu ruang 27⁰C adalah serbuk pewarna A4, dan serbuk pewarna yang mampu stabil dalam variasi konsentrasi gula 20%, 40%, dan 60% adalah serbuk pewarna A2
Studi Pengembangan Buah Jamblang (Syzygium Cumini L.) Menjadi Minuman Fungsional Kaya Antioksidan
Get PDFCoppeng is the term given by the Bugis/Makassar people to define Java Plum fruit. This fruit is a seasonal fruit that is rich in antioxidants because it contains high levels of vitamin C and anthocyanins. Due to the high antioxidant content of the java plum fruit, this fruit has many benefits that are good for health, but it turns out that this fruit is not liked by the public because of its sour and astringent taste and its properties that cannot be found all year round in the market. One of the efforts to increase the utilization of java plum fruit can be done by processing this fruit into other processed products such as functional drinks, but it is necessary to do research first regarding the determination of the formulation between the comparison of the use of java plum fruit juice, water and sweetener (fructose/sucrose). Java Plum juice was made by mixing pure fruit juice and water in a ratio of 40:60, 50:50, and 60:40, then adding 15% sweetener according to treatment (fructose/sucrose). Java plum drinks that have been prepared are tested chemically including testing for total acid, vitamin C content, pH, anthocyanin content, and antioxidants, and also through organoleptic testing including taste, aroma, and color of java plum juice. The results of the chemical analysis showed that fruit drinks with a ratio of pure fruit juice and water 60:40 and using sucrose had the highest total anthocyanins compared to other treatments. Fruit juice with a ratio of pure fruit juice and water 60:40 with the addition of fructose had the highest vitamin C content and total acid compared to other treatments, so this also caused this treatment to have the smallest pH value. The results of the organoleptic analysis showed that the ratio of pure fruit juice and water of 50:50 with the addition of sucrose was the most preferred by the panelists in terms of taste, while the ratio of 60:40 with the addition of fructose was preferred by the panelists in terms of color and aroma.Coppeng adalah istilah yang diberikan oleh masyarakat Bugis/Makassar untuk mendefinisikan buah Jamblang. Buah ini termasuk jenis buah musiman yang kaya akan antioksidan karena memiliki kandungan vitamin C dan antosianin yang cukup tinggi. Akibat tingginya kandungan antioksidan yang dimiliki buah jamblang, buah ini memiliki banyak manfaat yang baik untuk kesehatan, namun ternyata buah ini kurang disukai oleh masyarakat karena rasa asam dan sepatnya serta sifatnya yang tidak dapat ditemukan sepanjang tahun di pasaran. Salah satu upaya peningkatan pemanfaatan buah jamblang dapat dilakukan dengan mengolah buah ini menjadi produk olahan lainnya seperti minuman fungsional, namun perlu dilakukan penelitian lebih dahulu menganai penentuan formulasi antara perbandingan penggunaan sari buah jamblang, air dan pemanis (fruktosa/sukrosa). Pembuatan sari buah jamblang dilakukan dengan mencampur sari buah murni dan air dengan perbandingan 40:60, 50:50, dan 60:40, kemudian menambahkan pemanis sesuai perlakuan (fruktosa/sukrosa) sebanyak 15%. Minuman sari buah jamblang yang telah jadi diuji secara kimia meliputi uji total asam, kandungan vitamin C, pH, kandungan antosianin serta antioksidan dan juga melalui pengujian organoleptik meliputi rasa, aroma dan warna dari sari buah jamblang. Hasil analisis kimia tersebut menunjukkan bahwa minuman sari buah dengan perbandingan sari buah murni dan air 60:40 dan menggunakan sukrosa memiliki total antosianin yang paling tinggi dibandingkan perlakuan lainnya. Sari buah dengan perbandingan sari buah murni dan air 60:40 dengan penambahan fruktosa memiliki kandungan vitamin C dan total asam tertinggi dibanding perlakuan lainnya sehingga hal ini juga menyebabkan peralkuan ini memiliki nilai pH terkecil. Hasil analisis organoleptik menunjukkan perbandingan sari buah murni dan air 50:50 dengan penambahan sukrosa paling disukai oleh panelis dari segi rasa sedangkan perbandingan 60:40 dengan penambahan fruktosa lebih disukai oleh panelis dari segi warna dan aroma
Sweet bread chemical properties optimalization based on baking temperature and duration
Get PDFBread is main food in several country. Sweet bread is one popular type that has a lasting sweet taste and soft textured with or without stuffing. Baking is the most important process of bread production. The temperature and time required in the baking varies according to the type of bread, big dough, and baking pan in the oven used. This research aimed to identify the optimum level of baking temperature and duration to the chemical properties of sweet bread. Randomized Complete Block Design (RCBD) Factorial with 2 factors and 3 replications were applied for this research. The first factor was baking temperature consisted 4 level (T1= 180 oC, T2= 190 oC, T3= 200 oC, T4= 210 oC), and the second factor was baking duration which composed 4 level (A1= 10 minutes, A2= 15 minutes, A3= 20 minutes, A4= 25 minutes). The results showed that there wasn’t interaction between baking temperature and duration to water content, fat, protein, and carbohydrate, but it was interaction to the ash content. The baking temperature and duration separatelly had significantly effect to the all parameter. The best result according to the SNI 01-3840-1995 was S4W4 (185 oC: 14 minutes) with water content (23.572%), fat (10.906), protein (1.105%), carbohydrate (62.940 %), and ash content (1.736 %)
The effect of food additive on physicochemical characteristics of seaweed stick snack and consumer acceptance
Get PDFSeaweed is considered high class marine and fisheries sector in international demand for its derivative products. One of traditional use of seaweed as food is stick snack which is widely consumed due to its crunchiness and deliciousness. The objective of this study was to characterize the proximate analysis, hardness, and sensory perception of stick snack derived from seaweed. Seaweed stick were prepared with varying food additives such as sodium acid phyorposphate (SAPP), steaoryl lactylate (SSL), sodium bicarbonate (NaHCO3), and control (without addition of food additives). The results confirmed that the use of food additives induce change in proximate, hardness, and sensory perception. Seaweed stick with addition NaHCO3 has the highest fat content while seaweed stick with addition of SAPP has the highest crispness. In addition, sensory test showed that seaweed stick with addition with NaHCO3 provide the highest acceptance in texture and flavour
Kajian Sifat Enjiniring Puree Wortel (Daucus carrota L.)
Get PDFThe Post-harvest processing of carrots in Indonesia is still limited to being processed into the main ingredients of soup or vegetable of cap cay and sometimes blended to drink as juice and currently, there are still trying to make flour from carrots. This study uses a Complete Randomized Design (RAL) with two factors, namely the comparison of carrots and water and the length of grinding time. The measurement stages of technical properties begin from the preparation of raw materials, washing, cutting, purification, then measured of technical properties. The technical properties measured are viscosity, total solids, density, color, and thermal conductivity. The comparison of carrots and water used are 3:1 (450 gr:150 ml), 2:1 (400 gr:200 ml), and 1:2 (200 gr:400 ml) for a long time period of 150 seconds, 210 seconds, and 270 seconds. The Data analysis using two-way ANOVA statistical test with two factors that affect the comparison of carrots and water and length of life. Viscosity values range from 1697.78 cP to 4661.44 cP. The total value of solids ranges from 3.11% to 7.20%. Density values range from 1,004 g/ml to 1,015 g/ml. The L color index value ranges from 34.33 to 42.77. Color index values range from -1.06 to 6.44. The color index value b ranges from 12.65 to 26.95. Thermal conductivity values range from 0.577 W/m.K to 0.682 W/m.K. The more proportions of carrots in a puree solution, the higher of viscosity value, total solids, density, and color indexes L, a, and b. While the value of thermal conductivity does not affect the comparison of carrots and water. At purification, time treatment does not affect solid total values, color index values L, a, and b. However, it affects the density and viscosity value of carrot puree. The longer the milling time, the greater the viscosity value and density.Pengolahan wortel pasca panen di Indonesia masih sebatas diolah menjadi bahan utama sup atau sayur cap cay dan kadang diblender untuk diminum sebagai jus dan saat ini masih ada yang mencoba membuat tepung dari wortel. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu perbandingan wortel dan air serta lama waktu penggilingan. Tahapan pengukuran sifat keteknikan yaitu dimulai dari penyiapan bahan baku, pencucian, pemotongan, pemurnian, kemudian dilakukan pengukuran sifat keteknikan. Sifat keteknikan yang diukur adalah viskositas, total padatan, densitas, warna, dan konduktivitas termal. Perbandingan wortel dan air yang digunakan masing-masing adalah 3: 1 (450 gr: 150 ml), 2: 1 (400 gr: 200 ml), dan 1: 2 (200 gr: 400 ml) untuk lama waktu pemakaian yaitu 150 detik, 210 detik, dan 270 detik. Analisis data menggunakan uji statistik ANOVA dua arah dengan dua faktor yang mempengaruhi yaitu perbandingan wortel dan air serta lama waktu pakai. Nilai viskositas berkisar antara 1697,78 cP hingga 4661,44 cP. Nilai total padatan berkisar antara 3,11% sampai 7,20%. Nilai kepadatan berkisar dari 1,004 g / ml hingga 1,015 g / ml. Nilai indeks warna L berkisar antara 34,33 hingga 42,77. Nilai indeks warna berkisar antara -1,06 hingga 6,44. Nilai indeks warna b berkisar antara 12,65 hingga 26,95. Nilai konduktivitas termal berkisar antara 0,577 W / m.K hingga 0,682 W / m.K. Semakin banyak proporsi wortel dalam larutan haluskan, semakin tinggi nilai viskositas, total padatan, massa jenis, dan indeks warna L, a, dan b. Sedangkan nilai konduktivitas termal tidak berpengaruh terhadap perbandingan wortel dan air. Pada perlakuan waktu pemurnian tidak berpengaruh terhadap nilai total solid, nilai indeks warna L, a, dan b. Namun, hal itu mempengaruhi nilai densitas dan viskositas puree wortel. Semakin lama waktu penggilingan, semakin besar nilai viskositas dan densitasnya
Proses PEMBUATAN BUBUK DAUN KELOR (Moringa oleifera) SEBAGAI TAMBAHAN MAKANAN FUNGSIONAL BERDASARKAN SUHU DAN LAMA PENGERINGAN YANG BERBEDA
No full textMoringa (Moringa oleifera) has been known for centuries as a multipurpose plant, nutrient dense and efficacious as medicine. However, the manufacture of Moringa into flour or powder and its development into additional functional food has not been done much. One effort that can be done is to make flour from Moringa leaves as an addition to nutrient-rich functional foods. The main content of this Moringa leaf turns out to be higher if the Moringa leaves are processed first into a dry or flour form. This study aims to determine the best drying temperature and drying time used in the process of making Moringa leaf powder based on chemical analysis, vitamin C and moisture content and to determine the organoleptic properties of Moringa leaf powder based on different temperatures and drying times. The research method used is to determine the best drying temperature and drying time using drying temperatures (35 oC, 50 oC, and 65 oC). Drying time (5 hours, 6 hours and 7 hours). The best drying temperature and time will be determined by testing the chemical analysis of Moringa leaf flour, vitamin C and moisture content tests and organoleptic tests, (hedonic method). The results of the research on the best Moringa leaf powder formulation based on the analysis of vitamin C and moisture content were the treatment with a drying temperature of 35 oC and a drying time of 5 hours. The most preferred organoleptic properties in the form of texture, taste and aroma are the treatment at a drying temperature of 65 oC and a drying time of 7 hours, while the most preferred color is at a treatment of 35 oC and a drying time of 5 hours.Kelor (Moringa oleifera) sudah dikenal selama berabad-abad sebagai tanaman multiguna, padat nutrisi dan berkhasiat sebagai obat. Namun pembuatan kelor menjadi tepung atau bubuk serta pengembangannya menjadi tambahan makanan fungsional belum banyak dilakukan. Salah satu upaya yang dapat dilakukan adalah membuat tepung dari daun kelor sebagai tambahan makanan fungsional kaya nutrisi. Kandungan utama daun kelor ini ternyata akan lebih tinggi jika daun kelor diolah terlebih dahulu menjadi bentuk kering atau tepung. Tujuan dari penelitian ini adalah untuk mengetahui suhu pengeringan dan lama pengeringan yang terbaik yang digunakan pada proses pembuatan bubuk daun kelor berdasarkan analisis kimia yaitu kadar vitamin C dan kadar air dan untuk mengetahui sifat organoleptik tepung daun kelor berdasarkan suhu dan lama pengeringan yang berbeda. Metode penelitian yang dilakukan adalah menentukan suhu pengeringan dan lama pengeringan terbaik dengan menggunakan suhu pengeringan (35 oC, 50 oC, dan 65oC). Lama pengeringan (5 jam, 6 jam dan 7 jam). Suhu dan lama pengeringan yang terbaik akan ditentukan dengan pengujian analisis kimia dari tepung daun kelor, yaitu dilakukan uji vitamin C dan kadar air serta uji organoleptik yaitu dengan metode uji kesukaan (hedonic). Hasil dari penelitian formulasi bubuk daun kelor terbaik berdasarkan hasil analisis vitamin C dan kadar air adalah perlakuan suhu pengeringan 35 oC dan lama pengeringan 5 jam. Sifat organoleptik berupa tekstur, citarasa dan aroma yang paling disukai yaitu pada perlakuan suhu pengeringan 65 oC dan lama pengeringan 7 jam sedangkan untuk warna yang paling disukai yaitu pada perlakuan 35 oC dan lama pengeringan 5 jam
Pengenalan Alat Pencacah Bahan Organik pada Kelompok Tani dan Ternak di Desa Bonto Bunga, Kecamatan Moncongloe, Maros
No full textLahan yang digunakan dalam budidaya pertanian oleh mitra yang terletak di Dusun Manjalling, Desa Bonto Bunga, Moncongloe, merupakan lahan bekas galian yang mengalami penurunan permukaan sekitar 10 - 15 m, sehingga tanahnya menjadi kurang subur. Lahan tersebut digunakan juga untuk tanaman padi dan jagung. Namun produksi (cabai, jagung, padi) yang dihasilkan dibawah rata-rata, selain itu biaya produksi yang harus dikeluarkan besar, khususnya untuk pembelian pupuk kimia. Limbah organik sisa hasil pertanian yang dihasilkan mitra berlimpah, namun hanya dibakar dan tidak dimanfaatkan. Begitupun dengan peternak sapi, kotoran hewan tidak dimanfaatkan secara optimal dan terkadang dijual namun dengan harga murah. Limbah lain yang dihasilkan dan tidak dimanfaatkan berupa urin serta sisa makanan ternak. solusi yang ditawarkan berupa pemanfaatan bahan organik limbah pertanian maupun kotoran hewan menjadi pupuk organik. Agar dapat menghasilkan pupuk organik dalam jumlah besar, maka akan diperkenalkan alat pencacah pupuk organik, sehingga mitra mampu mengolah pupuk organik lebih mudah dan cepat. Metode yang digunakan dalam kegiatan ini terdiri dari beberapa tahapan. Tahap (1) Mengenalkan dan menjelaskan prinsip kerja alat pencacah pupuk organik (APPO), (2) memberikan pelatihan pembuatan pupuk organik dan demonstrasi penggunaan APPO, (3) melakukan pendampingan standarisai pupuk organik. Kegiatan telah dilaksanakan dan dikuti oleh mitra dan mampu menggunakan alat pencacah bahan organik serta keperluan pakan ternak
RESPON PERTUMBUHAN DAN BIOKIMIA MICROGREENS TANAMAN BASIL (Ocimum basilicum L.) TERHADAP KOMBINASI WARNA LED DAN LAMA PENYINARAN YANG BERBEDA
Get PDFMicrogreen is a functional food crop that aims to create a globally sustainable food diversification with high nutritional value compared to ordinary plants. Basil is one type of plant that is often used as a microgreen because of it is complete nutritional content. Increasing the production and quality of microgreens can be done by providing LED lighting with the required light spectrum and increasing the duration of irradiation. The aim of this study was to examine the growth and biochemical response of microgreens bacilli to the combination of red, blue, and red:blue LEDs and the duration of irradiation for 12, 16 and 20 hours. The research was carried out on April 2021 - May 2021 at the Plant Ecology and Production Laboratory and the analysis of chlorophyll, carotenoids and phenols was carried out at the Laboratory of Physiology and Plant Breeding, Faculty of Animal and Agricultural Sciences (FPP), Diponegoro University. The experimental design used in this study was a completely randomized design (CRD) with a factorial pattern of 5 x 3 with 3 replications, so there were 45 experimental units. The first factor was the LED color combination which includes L1: 100% Red: 0% Blue, L2: 0% Red: 100% Blue, L3: 70% Red:30% Blue, L4: 50% Red: 50% Blue, L5: 30 %Red:70%Blue. The second factor was the length of irradiation including T1 (12 hours), T2 (16 hours), T3 (20 hours). Based on the research conducted, it can be concluded that there was an interaction between the combination of light color and the duration of irradiation on the biochemical content of microgreen basil. Radiation with a combination of 100% red light with irradiation for 20 hours increased the chlorophyll and carotenoid content of basil microgreen.Microgreen merupakan tanaman pangan fungsional yang bertujuan untuk menciptakan diversifikasi pangan yang berkelanjutan secara global dengan nilai gizi yang tinggi dibandingkan dengan tanaman biasa. Kemangi merupakan salah satu jenis tanaman yang sering dijadikan sebagai microgreen karena kandungan nutrisinya yang lengkap. Peningkatan produksi dan kualitas microgreens dapat dilakukan dengan memberikan pencahayaan LED dengan spektrum cahaya yang dibutuhkan dan meningkatkan durasi penyinaran. Penelitian ini bertujuan untuk mengetahui pertumbuhan dan respon biokimia microgreen basil terhadap kombinasi LED merah, biru, dan merah:biru serta lama penyinaran selama 12, 16 dan 20 jam. Penelitian dilaksanakan pada bulan April 2021 – Mei 2021 di Laboratorium Ekologi dan Produksi Tumbuhan dan analisis klorofil, karotenoid dan fenol dilakukan di Laboratorium Fisiologi dan Pemuliaan Tanaman Fakultas Peternakan dan Pertanian (FPP) Universitas Diponegoro. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan pola faktorial 5 x 3 dengan 3 ulangan, sehingga terdapat 45 satuan percobaan. Faktor pertama adalah kombinasi warna LED yang meliputi L1: 100% Merah: 0% Biru, L2: 0% Merah: 100% Biru, L3: 70% Merah: 30% Biru, L4: 50% Merah: 50% Biru, L5: 30% Merah: 70% Biru. Faktor kedua adalah lama penyinaran meliputi T1 (12 jam), T2 (16 jam), T3 (20 jam). Berdasarkan penelitian yang dilakukan, dapat disimpulkan terdapat interaksi antara kombinasi warna cahaya dengan lama penyinaran terhadap kandungan biokimia microgreen basil. Penyinaran dengan kombinasi warna cahaya merah 100% dengan penyinaran selama 20 jam dapat meningkatkan kandungan klorofil dan karotenoid microgreen basil