OJS (Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin)
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The Evaluasi Kinerja Model Page Pada Pengeringan Lapisan Tipis Umbi Iles-Iles
No full textThe iles-iles is an umber plant having a high economic potential. This plant can only grow in tropical and subtropical areas. This study aims to evaluating the accuracy of the page model in estimating the moisture ratio of the iles-iles in the form of slice during the thin layer drying process. This research uses 450C and 550C drying temperature as well as the thickness of iles-iles 1,0 cm and 0,5 cm. Drying air velocity was used at 1,0 m/s. The observation parameters used on this study were the weight of the sample and the drying time. Results of this study are the water-level drop pattern, moisture ratio drop pattern, the value of page model drying, and page model evaluations. Those results describe that the relation between the predictive value and the observation value of moisture ratio create regression equations without the intersept with R2 approaching value. Consequently, the acquired page model is preferred to give partial predictions of iles-iles. Meanwhile the R2 value is 0.998, the chi-squared, value is 5.202x102, and the RMSE value is. The concise of R2, Chi-Squared, and RMSE with the previous research had relatively small value that indicated that a page model drying performance on the study was also quite goodTanaman iles-iles (Amorphophallus muelleri) merupakan jenis umbi-umbian dengannilaipotensial ekonomi yang cukuptinggi. Tanaman ini hanya dapat tumbuh di daerah tropis dan sub-tropis.Penelitian ini dimaksudkan untuk mengevaluasi keakuratan model Page dalam menduga moisture ratio umbi iles-iles (Amorphophallus muelleri)yang berbentuk irisan selama proses pengeringan lapisan tipis. Penelitian dilakukan dengan menggunakan suhu pengeringan 45oC dan 55 oC dengan ketebalan sampel iles-iles 1.0 cm dan 0.5 cm. Kecepatan udara pengeringan digunakan sebesar 1.0 m/s. Parameter pengamatan yang digunakan berat sampel selama proses pengeringan dan waktu pengeringan. Sehingga diperoleh hasil seperti pola penurunan kadar air, pola penurunan moisture rasio, nilai konstanta pengeringan Model Page, dan evaluasi kinerja Model Page yang menggambarkan hubungan antara nilai prediksi dan nilai observasi moisture ratio yg menghasilkan persamaan regresi tanpa intersept dengan nilai R2 yang mendekati 1.0, maka Model Page yang diperoleh dianggap baik dalam melakukan prediksi moisture ratio umbi iles-iles. Adapun nilai R2 yaitu 0.998, nilai Chi-squared yaitu 5.202x10-2 dan nilai RMSE yaitu 0.006. Selisih nilai R2, Chi-squared, dan RMSE antara berbagai penelitian yg dilakukan terdahulu dengan penelitian ini yg relatif sangat kecil mengindikasikan bahwa kinerja Model Page pada penelitian ini juga cukup baik
ANALISIS STATUS DAYA DUKUNG AIR DI SUB DAS CIKERUH MENGGUNAKAN METODE SOIL CONSERVATION CURVE NUMBER (SCS-CN)
Get PDFThe Cikeruh sub-watershed is an area with a high population growth rate, which causes land conversion to occur in several sub-districts hence has implications for decreasing water availability and increasing water demand in the Cikeruh sub-watershed. This study aims to determine the status of water carrying capacity in the Cikeruh sub-watershed by comparing the ratio between water demand and availability. Water demand is calculated using the standard determined by SNI 19-66728.1, 2002; SNI 67281-2015; and the Directorate General of Human Settlements of the Public Works Service in 1996, while the sectors calculated are domestic, non-domestic, industrial, agriculture, animal husbandry, and fisheries. Water availability is calculated by estimating the volume of flow that occurs in the Cikeruh sub-watershed using the Soil Conservation Service Curve Number (SCS-CN) method from USDA involving hydrological data from 2011 to 2020. The result showed that the water availability in the Cikeruh sub-watershed in 2020 was 350,962,957.9 m3/year, while the water demand in the Cikeruh sub-watershed changes dynamically every year. The water demand in the Cikeruh sub-watershed in 2011 was 588,925,151 m3/year. In 2015, it was 754,796,534 m3/year, while in 2020 was 571,509,488 m3/year. The calculation results showed a water deficit in the Cikeruh sub-watershed, where the value of water demand is higher than the water availability, the ratio is 0.641, which means that the environmental carrying capacity has exceeded (overshoot) because the ratio value is < 1.Sub DAS Cikeruh merupakan kawasan dengan laju pertumbuhan penduduk yang tinggi, yang mana hal tersebut mengakibatkan alih fungsi lahan terjadi di beberapa kecamatan sehingga berimplikasi terhadap menurunnya ketersediaan air dan meningkatnya kebutuhan air di Sub DAS Cikeruh. Penelitian ini bertujuan untuk mengetahui status daya dukung air di Sub DAS Cikeruh melalui perbandingan rasio antara kebutuhan dan ketersediaan air. Kebutuhan air dihitung dengan menggunakan standar yang ditentukan oleh SNI 19-66728.1, 2002; SNI 67281-2015; dan Ditjen Cipta Karya Dinas PU tahun 1996, adapun sektor yang dihitung adalah domestik, non domestik, industri, pertanian, peternakan, dan perikanan. Ketersediaan air dihitung dengan mengestimasi volume aliran yang terjadi di Sub DAS Cikeruh menggunakan metode Soil Conservation Service Curve Number (SCS-CN) dari USDA dengan melibatkan data hidrologi dari tahun 2011 hingga 2020. Hasil penelitian menunjukkan bahwa ketersediaan air di Sub DAS Cikeruh pada tahun 2020 adalah sebesar 351.852.088,9 m3/tahun, sedangkan kebutuhan air di Sub DAS Cikeruh mengalami perubahan yang dinamis setiap tahunnya. Kebutuhan air di Sub DAS Cikeruh pada tahun 2011 adalah sebesar 545.250.212 m3/tahun, tahun 2015 sebesar 711.121.596 m3/tahun, sedangkan tahun 2020 sebesar 520.638.257 m3/tahun. Hasil perhitungan menunjukkan bahwa terjadi defisit air di Sub DAS Cikeruh, dimana nilai kebutuhan air lebih tinggi dibandingkan ketersediaan air, adapun rasionya sebesar 0,641, yang artinya daya dukung lingkungan telah terlampaui (overshoot) karena nilai rasio < 1
Optimalisasi Pemanfaatan Lahan Pekarangan Untuk Menumbuhkan Ketahanan Pangan Rumah Tangga Dimasa Pandemi Covid-19
Get PDF Covid-19 is a disease caused by the acute respiratory syndrome corona virus 2 (SARS-CoV-2) and can be transmitted from one human to another through coughing / sneezing (droplets), not through the air. As a result of the Covid-19 pandemic, various policies were implemented to break the chain of the spread of the Covid-19 virus in Indonesia, one of which was the implementation of physical distancing. This has an impact on one of the sectors in Indonesia, namely the agricultural sector in terms of fulfilling community food. Efforts to foster household food security can be made by optimizing the use of yard land as a source of food. This community service activity aims to invite the people of Banyorang Village to optimize the use of their yards as a source of food. This activity was carried out by using the method of making a demonstration plot for farm yards and recording a video of the activity which was then published on YouTube so that it could be watched by the community, especially the people of Banyorang Village. The result of this activity is to raise public awareness in utilizing yard land and obtaining food from the yard. This activity is carried out from home so that in addition to meeting food needs, it can also minimize the spread of covid-19.Covid-19 adalah penyakit yang disebabkan oleh sindrom pernapasan akut corona virus 2 (SARS-CoV-2) dan dapat menular dari manusia yang satu ke manusia yang lainnya melalui percikan batuk/ bersin (droplet), tidak melalui udara. Akibat dari pandemi covid-19, menyebabkan diterapkannya berbagai kebijakan untuk memutus mata rantai penyebaran virus covid-19 di Indonesia, salah satunya adalah diterapkannya physical distancing. Hal ini berdampak terhadap salah satu sektor di Indonesia yaitu sektor pertanian dalam hal pemenuhan pangan masyarakat. Upaya untuk menumbuhkan ketahanan pangan rumah tangga dapat dilakukan dengan mengoptimalkan pemanfaatan lahan pekarangan sebagai sumber pangan. Kegiatan pegabdian kepada masyarakat ini bertujuan untuk mengajak masyarakat Kelurahan Banyorang untuk mengoptimalkan pemanfaatan lahan pekarangan sebagai sumber pangan. Kegiatan ini dilakukan dengan metode pembuatan lahan percontohan pertanian pekarangan dan perekaman vidio kegiatan yang kemudian dipublikasikan di youtube agar dapat ditonton oleh masyarakat khususnya masyarakat Kelurahan Banyorang. Hasil dari kegiatan ini adalah menumbuhkan kesadaran masyarakat dalam memanfaatkan lahan pekarangan dan memperoleh bahan pangan dari pekarangan. Kegiatan ini dilakukan dari rumah sehingga selain untuk memenuhi kebutuhan pangan juga dapat meminimalisir penyebaran covid-19
Sensory characteristic of new formulated Bir Pletok ice cream
Get PDFBir Pletok is one of traditional heritage of Betawi Culinary. Till day, Bir Pletok’s popularity is decreasing especially in young generation. This research aimed to get a new option of Bir Pletok product so that the acceptability and popularity of Bir Pletok as one of Betawi traditional culinary heritage can be preserved. Ice cream was made using mixing and freezing method. The composition for formulation was 3:1 for milk: Bir Pletok. Sensory characteristic measured with 7 levels hedonic methods. Triangle test was conducted to standardized the panelist. Panelist subjected for sensory test was semi trained panelist. Research was conducted in Politeknik Negeri Media Kreatif Art Culinary Department. Research found that overall acceptability of ice cream still medium (4.96). Respondents tend to slightly like the taste of Bir Pletok ice cream (5.47); neutrally respond to the aroma (4.67) and color (4.07), and tend to like the mouthfeel (5.53) and slightly like the after taste (5.07) of the ice cream.  
Mari Memanfaatkan Tanaman Herbal Dalam Menjaga Katahanan Tubuh di Masa Pandemi Covid-19
Get PDFNegara Indonesia merupaka negara kepulauan yang memiliki keanekaragaman hayati dan memilikihutan tropika tersebar kedua didunia setelah Brazil. Terdapat sekitar 30.000 jenis tanaman dan 7.000diantaranya memiliki khasiat sebagai obat tradisional. Masyarakat telah lama mengenal danmenggunakan tanaman obat sebagai salah satu upaya dalam menangani masalah kesehatan atauberbagai penyakit. Obat tradisional merupakan bahan-bahan yang berasal dari alam sehingga dapatdigunakan sebagai sumber pengobatan. Penggunaan bahan-bahan alam tersebut banyak digunakanoleh masyarakat. Sistem Imun adalah Sistem imun adalah sistem yang membentuk kemampuan tubuhuntuk melawan bibit penyakit dengan menolak berbagai benda asing yang masuk ke tubuh agarterhindar dari penyakit. Didalam tubuh manusia terdapat sistem imun tubuh bertugas untuk meresponserangan dari luar tubuh. Apabila terjadi serangan masuk kedalam tubuh, antingen akan bertugasuntuk menstimulasi sistem kekebalan tubuh. Metode yang digunakan yaitu dengan melakukanpembagian brosur Tanaman Obat ini secara langsung, dengan cara mahasiswa KKN mendatangibeberapa rumah masyarakat di Kelurahan Rappang dan menjelaskan mengenai brosur ini. Hasil :memberikan informasi mengenai beberapa tanaman yang dapat dijadikan sebagai tanaman obatterutama dalam meningkatkan sistem imun tubuh di masa pandemi covid-19 ini
The use of soy protein isolate in meatballs and its effect on the quality and shelf life of the product
Get PDFBeef meatballs are in great demand by the public because of their non- porous texture, juicy, and chewy characteristics, as well as their ability to be stable at cooking temperatures with a long shelf life. The use of Isolated Soy Protein (ISP) shapes the character of meatballs because of its functional properties, including good water holding capacity and emulsion stability formation in a mixture of processed meat products. This research aims to technically determine the multiple emulsion properties of ISP at doses of 0%, 2%, 4%, and 8% and obtain a meatball formulation with a long shelf life that suits the target consumer. The tests include the ISP emulsification, meatball peel formation, product stability, Arrhenius shelf life method, and the sensory evaluation of the hedonic test. Subsequently, data were processed in a completely randomized 1x5 and a 4x3 factorial design using SPSS. The emulsification properties of ISP were determined by producing OE (Oil Emulsion) and PG (Purine Gel). Furthermore, ISP was discovered to change the percentage of meat consumed by approximately 2% as the characteristics of meatball products desired by consumers were achieved. The best formulation of meatballs was achieved with 2% dry ISP in the first mixing and was conducted at a boiling point of 65°
Edukasi Pemanfaatan Limbah Botol Plastik Sebagai Media Tanam Di Lahan Sempit Dan Pembagian Benih Kepada Masyarakat Di Kelurahan Kadidi
Get PDFBudidaya tanaman sayur di era moderen ini dapat menjadi salah satu kegiatan untuk mengisi waktuluang dengan hal positif di tengah pandemic covid-19. Salah satu upaya yang dapat kita lakukandengan penanaman sayur atau buah dengan menggunakan media barang bekas atau bisa dikatakanplastik bekas untuk wadah media tanam, hal in tidak hanya kita memiliki kebun sayur sendiri tanpalahan tanah yang luas namun juga dapat menjadu upaya pengurangan sampah plastik. Denganpengenalan, pelatihan, dan pendampingan untuk mengetahui bagaimana cara penanman sayur yangefektif dengan media barang bekas atau sampah plastik. Dari hasil penelitian, metode tersebut sangatrelevan dan cocok diguanakan untuk meningkatkan upaya pengurangan sampah plastik dan jugamenjadi kegiata yang positif bagi masyarakat ditengah pandemic covid-19 ini
Utilization of black rice (Oryza sativa L. indica) extract in making sarabba as functional drink
Get PDFIndonesian traditional drink such as Sarabba is generally consumed for its taste. However, this drink has certain functional properties which originated from its basic ingredients. To enhance its functional properties, other natural ingredients such as black rice extract can be added to the basic ingredients. Therefore, the objectives of this study were to obtain the best treatment for the use of black rice extract in producing of Sarabba and to determine the effect of drying time on proximate value, anthocyanin, and thiamine contents; and solubility level of the product. The black rice used in this study was a local type variety that contains high amount of anthocyanins, a group of flavonoids, which is beneficial to health. Black rice was mixed with water at different ratios, grinded, and filtered. The filtrate obtained was used in formulation and the drink obtained was analyzed organoleptically. The best result of sensory evaluation based on color, taste, odor and texture was found in treatment 70% rice: 30% water. The treatment with the highest organoleptic score was used in this second stage of this study which involve drying of the Sarabba drink for 1, 1.5, and 2 hours. Proximate, anthocyanin, thiamine contents and solubility of the powder were determined. The result showed that best content of water (1.67%), carbohydrate (0.11%) and solubility level (20 seconds) were obtained at two hours drying. The best content of ash (2.3%), anthocyanin (11.83%), thiamin (0.056%) and fat (0.03) were obtained from one hour drying. The highest protein content (4.78%) was obtained from 1.5 hours drying treatment
Karakteristik Thermal Shortening Minyak Biji Karet, Minyak Ikan, dan Stearin Sawit Menggunakan Differential Scanning Calorimetry (DSC)
Get PDFThe purpose of this research is often faced in making spreads products such as shortening is the difficulty of producing products with the expected melting point. Chemical interesterification is considered cheaper, simpler, easier to control, the temperature used is not too high, thereby reducing the possibility of trans fatty acids forming. The purpose of this study was to determine the characteristics of the thermal profile and melting point of shortening through two different lipid modifications, blending (NIE) and chemical interesterification (CIE). The research method used was a completely randomized design (CRD) with 10 treatment ratios to determine the melting characteristics of shortening using DSC (Differential Scanning Calorimetry). The results showed that the melting point value was in the melting temperature range (40-49 ° C). Based on the Thermal Characteristics the ratio 90/5/5 (CIE 4) and 80/10/10 (CIE 3) have 3 and 4 low melting point peaks. Based on these data it can be concluded that the melting point and thermal profile of chemical interesterification are lower than blending, this proves that chemical intereterification is able to create new shortening fats with certain plasticity and provide melting characteristics according to commercial shortening.Kendala yang sering dihadapi pada pembuatan produk spreads seperti shortening adalah sulitnya menghasilkan produk dengan titik leleh yang diharapkan. Interesterifikasi kimiawi dianggap lebih murah, sederhana, mudah dikontrol, suhu yang digunakan tidak terlampau tinggi sehingga memperkecil kemungkinan terbentuknya asam lemak trans. Tujuan penelitian ini adalah mengetahui karakteristik profil thermal dan melting point dari shortening melalui dua modifikasi lipid yang berbeda, blending (NIE) dan interesterifikasi kimiawi (CIE). Metode penelitian yang digunakan adalah rancangan acak lengkap (RAL) dengan 10 rasio perlakuan untuk mengetahui karakteristik leleh shortening menggunakan DSC (Differential Scanning Calorimetry). Hasil penelitian menunjukkan nilai melting point berada dalam kisaran leleh suhu (40-49°C). Berdasarkan Karakteristik Thermal rasio 90/5/5 (CIE 4) dan 80/10/10 (CIE 3) memiliki 3 dan 4 puncak titik leleh yang yang rendah. Berdasarkan data tersebut dapat disimpulkan bahwa melting point dan profil thermal interesterifikasi kimiawi lebih rendah jika dibandingkan blending, hal ini membuktikan bahwa intereterifikasi kimiawi mampu menciptakan lemak shortening baru dengan plastisitas tertentu dan memberikan karakteristik leleh sesuai dengan shortening komersial
Mutu Fisik Bubuk Kunyit (Curcuma longga Linn) Hasil Metode Foam-mat Drying Menggunakan Oven Microwave
Get PDFTurmeric (Curcuma longa L) in Indonesia is widely known as a herbal medicinal plant, food coloring, and food flavoring. The high water content of turmeric will shorten the storage time and the quality of the ingredients. The need for drying which is the process of removing the moisture content of the material with the aim of prolonging the shelf life. The use of the foam-mat drying method with the addition of adhesives aims to speed up the drying process and maintain the quality of a material. The result of drying turmeric obtained is turmeric powder product. This study used a completely randomized design (CRD) with two factors, namely the variation of the microwave oven power and the composition of the developer agent (ovalet). The research procedure was divided into two stages, namely the manufacture of powder and continued with the measurement of physical quality. The stages of making powder begin with the preparation of raw materials, stripping, size reduction, addition of developer, drying, then grinding. The second stage is measuring physical quality, namely fineness modulus, average grain size, powder moisture content, color, water absorption, oil absorption, and bulk density. The power variations used are 420 watts, 535 watts, and 680 watts, while the composition of the developer is 1%, 2%, and 4%. Data analysis using two-way ANOVA statistical test with two factors that affect the variation of power and composition of the developer (ovalet). FM values ranged from 0.364 – 1.576, D values ranged from 0.005 – 0.0012 mm, final moisture content values ranged from 7.60 – 9.59%, powder moisture content values ranged from 9.47 – 11.43%ww , L values ranged from 61.46 – 65.96, a values ranged from 13.54 – 16.05, b values ranged from 48.21 – 52.42, DSA values ranged from 2.78 – 3.54 ml/ g, DSM values ranged from 1.22 – 1.60 ml/g, and DC values ranged from 0.38 – 0.44 g/cm3. The combination treatment of drying power with developer is influenced by the drying power of the parameters, namely the value of moisture content, fineness modulus, average grain size, brightness level, redness level, yellowness level, oil absorption, water absorption, and bulk density. While the developer affects the finenes modulus, average grain size, yellowness level, and bulk density.Kunyit (Curcuma longga L) di Indonesia terkenal luas sebagai tanaman obat herbal, pewarna makanan, dan peyedap makanan. Kadar air yang cukup tinggi dari kunyit akan mempersingkat waktu penyimpanan dan kualitas bahan. Perlunya pengeringan yang merupakan proses menghilangkan kadar air dari bahan dengan tujuan memperlama daya simpan. Penggunaan metode foam-mat drying denga penambahan zat pengemang bertujuan mempercepat proses pengeringan serta menjaga kualitas dari suatu bahan. Hasil dari pengeringan kunyit yang diperoleh yaitu produk bubuk kunyit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu variasi daya oven microwave dan komposisi zat pengembang (ovalet). Prosedur penelitian terbagi menjadi dua tahap yakni pembuatan bubuk dan dilanjutkan dengan pengukuran mutu fisik. Tahapan pembuatan bubuk dimulai dengan persiapan bahan baku, pengupasan, pengecilan ukuran, penambahan zat pengembang, pengeringan, kemudian di giling. Tahapan yang kedua yaitu pengukuran mutu fisik yaitu fineness modulus, ukuran rata-rata butiran, kadar air bubuk, warna, daya serap air, daya serap minyak, dan densitas curah. Variasi daya yang digunakan 420 watt,535 watt, dan 680 watt, sedangakan komposisi zat pengembang 1%, 2%, dan 4%. Analisis data menggunakan uji statistik ANOVA dua arah dengan dua faktor yang mempengaruhi variasi daya dan komposisi zat pengembang (ovalet). Nilai nilai FM berkisar antara 0,364 – 1,576, nilai D berkisar antara 0,005 – 0,0012 mm, nilai kadar air akhir berkisar antara 7,60 – 9,59%, nilai kadar air bubuk berkisar antara 9,47 – 11,43%bb, nilai L berkisar antara 61,46 – 65,96, nilai a berkisar antara 13,54 – 16,05, nilai b berkisar antara 48,21 – 52,42, nilai DSA berkisar antara 2,78 – 3,54 ml/g, nilai DSM berkisar antara 1,22 – 1,60 ml/g, dan nilai DC berkisar antara 0,38 – 0,44 g/cm3. Perlakuan kombinasi daya pengeringan dengan zat pengembang dipengaruhi oleh daya pengeringan terhadap parameter yaitu nilai kadar air, fineness modulus, ukuran rata-rata butiran, tingkat kecerahan, tingkat kemerahan, tingkat kekuningan, daya serap minyak, daya serap air, dan densitas curah. Sedangkan pada zat pengembang mempengaruhi finenes modulus, ukuran rata – rata butiran, tingkat kekuningan, dan densitas curah