OJS (Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin)
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Hygiene compliance in Moroccan mass catering establishments: A cross-sectional assessment
Full text linkWith meals prepared outside the home posing a higher risk of foodborne outbreaks, the growing trend towards eating out raises concerns about the quality of meals served in mass catering establishments (MCEs). This study aimed to assess the determinants of hygiene in MCEs and identify the factors with the highest levels of non-compliance. A cross-sectional descriptive survey was conducted in six MCEs. Data on kitchen managers and food preparation workers (FPWs) were collected using a questionnaire. Data on hygiene status were collected through observations during food preparation and interviews with establishment managers and FPWs. Hygiene status was assessed using the method recommended by the Moroccan Ministry of Health for the inspection of food establishments. The result showed that 67% of the establishments outsource the management of their canteens. No establishment has a HACCP plan. 88% of FPWs were women. Among them 28% have never been to school, and the majority (88%) have never received any hygiene training. Two thirds of the establishments have a compliance rate of over 50% with 63% as the highest rate and the lowest compliance rate of 30%. Regarding the compliance rates according to the 5 dimensions assessed, the highest rates are obtained for Environment and Raw Material dimensions. However, Method and Labor dimensions have recorded the highest non-compliance rates. This study highlights the urgent need to enhance food handlers' knowledge of good hygiene practices and recommends implementing the HACCP system to ensure food safety in MCEs
Physicochemical and microbiological analysis of common spices available in Bangladesh
Full text linkThis study aimed to assess nutritional composition, quality attributes and microbial load of different variety of turmeric (Curcuma longa), chili (Casicum annuum) and coriander (Coriandrum sativum) collected from different region of Bangladesh during April to October, 2023. Ash content in different spice ranged from 6.07% to 12.03% and protein ranged from 3.27% to 13.20%. Chili had the highest protein and coriander had the lowest. Chili contain more fat (17.21% to 20.21%) than turmeric (0.05% to 12.08%) and coriander (11.21% to 13.04%). In different varieties of chili capsaicin content, the American Trade Association (ASTA) color value and Scoville Heat Unit (SHU) values differed significantly between 0.08% to 0.32%, ASTA 58.1 to ASTA 74.25 and SHU 13000 to SHU 51000 respectively. In terms of analyzing curcumin content and color value of different varieties of turmeric, ranged from 1.98% to 3.02% and 33.26 to 50.74. In case of analyzing microbiological analysis of different spices, the total plate count (TPC) was found ranging from 3200 to 67000 where lowest TPC was found in turmeric (3200 to 8300). Salmonella spp. was detected in one sample of coriander. Nutritional composition, quality attributes and microbial load provide useful information for people who want to buy spices from other countries and for industrial use.
Production of indicator labels for smart packaging to monitor the quality of bell peppers (Capsicum annuum var. grossum)
Full text linkBell pepper (Capsicum annuum var. grossum) is available in several types and colors, commonly classified into green, yellow, and red varieties. Red bell peppers represent fully ripened fruit and contain higher levels of vitamin C than other types. However, they are highly perishable. One approach to minimizing quality deterioration is the use of smart packaging. This study aimed to develop a smart packaging indicator that enables consumers to assess the freshness of red bell peppers without damaging the product. The research was conducted in two stages: (1) preparation of the color indicator solution, which was soaked for 24 hours, and (2) application of the indicator to smart packaging. The results showed that bromophenol blue with a 24-hour soaking time produced the best indicator for smart packaging labeling. The applied indicator exhibited visually detectable color changes from yellow to purple. A yellow color indicated fresh red bell peppers, while a shift to yellow-green signaled reduced freshness. A purple color showed that the fruit had begun to rot. These color changes corresponded to variations in several quality parameters, including total acidity, vitamin C, total dissolved solids, and hardness, which are commonly used to evaluate fruit freshness. Overall, the developed indicator demonstrates good potential for use in smart packaging applications
Development of freeze-dried lactic acid bacteria starter for coffee fermentation: Optimizing incubation time and coating formulation
Full text linkThis study aimed to develop a freeze-dried lactic acid bacteria (LAB) starter for coffee fermentation by optimizing incubation time and coating formulation. The research was conducted in two stages: determining the optimal incubation time for the liquid coffee starter and formulating the dry starter coating material. The liquid starter was prepared using coffee skin powder, glucose, peptone, and minerals, and inoculated with Lactobacillus plantarum, Weissella sp., and Leuconostoc mesenteroides. Incubation was performed at room temperature for 24, 28, 32, and 36 h. The optimal incubation time was found to be 32 h, resulting in a LAB viability of 4.2x1013 CFU/mL and a total acid content of 1.76%. The dry starter was prepared by encapsulating the liquid starter with various coating materials (gelatin and gum arabic) at different concentrations (5, 6, and 7%) using the freeze-drying method. The formulation with 5% gum arabic best maintained cell viability at 46.77% over a 4-week storage period. Coffee fermentation using the dry starter showed improved organoleptic qualities, with the best results obtained after 48 h of fermentation. This study presents a sustainable approach to producing high-quality fermented coffee, such as Luwak coffee, without the use of animals
ESP32 IoT Auger‑Based Automatic Feeder for Fish Pellets
Full text linkManual fish feeding in aquaponics often leads to inconsistent schedules and imprecise dosing, degrading water quality and system performance. This study designs and builds an ESP32‑based IoT automatic fish feeder using an auger dispensing mechanism controlled via the Blynk platform. The objectives are to develop a reliable feeder, calibrate dosing for different pellet sizes (1, 2, and 3 mm), and evaluate scheduling accuracy and dosing precision. The prototype consists of a 3 kg acrylic hopper (45° angle of repose), a cast‑iron auger, and an ESP32 control module with a servo and DC motor driven by an L298N driver. Calibration established linear models between servo rotation time and feed dose, and between motor PWM and throwing distance. Performance tests were conducted over three days with twice‑daily feeding. Results show strong linearity in calibration (dose–time R² > 0.997; PWM–distance R² > 0.92), perfect schedule adherence (zero delay at 08:00 and 15:00), and high dosing accuracy across pellet sizes, with average errors of 2.37% (1 mm), 3.04% (2 mm), and 2.94% (3 mm) (overall mean 2.78%). In conclusion, the system integrates mechanical reliability, electronic control, and IoT accessibility to deliver precise, scheduled, and remotely controllable feed management for aquaponics. The approach is practical and low‑cost, and it contributes to smart aquaculture by enhancing operational efficiency and reducing labor dependency
Edukasi pembuatan produk lulur dengan menggunakan bahan baku hasil pertanian (lulur rempah)
Full text linkKuliah Kerja Nyata (KKN) merupakan satu bentuk pendidikan yang memberikan pengalaman belajar kepada mahasiswa untuk hidup ditengah masyarakat luar kampus dan secara langsung mengidentifikasi serta menangani masalah masyarakat. Hal ini merupakan upaya meningkatkan isi dan bobot pendidikan bagi mahasiswa Universitas Hasanuddin. Salah satu program individu Kuliah Kerja Nyata yaitu, “Edukasi pembuatan produk lulur dengan menggunakan bahan baku hasil pertanian (lulur rempah)”. Kegiatan ini terbagi menjadi beberapa tahap. Tahap pertama yaitu observasi mengenai komoditi apa yang banyak dibudidayakan di daerah tersebut, persiapan alat dan bahan, serta pembuatan lulur rempah. Tahap selanjutnya pembuatan video singkat mengenai proses pengolahan atau pembuatan lulur rempah. Tahapan ketiga yaitu edukasi langsung kepada masyarakat mengenai proses pembuatan lulur. Hal ini didasarkan pada kondisi pandemik yang tak hanya kesehatan yang menjadi masalah tetapi juga berdampak pada perekonomian masyarakat yang menurun, oleh karena itu dilakukan edukasi pengolahan atau pembuatan lulur sehingga dapat dikomersilkan dan diharapkan dapat membantu meningkatkan perekonomian masyarakat
Pengaruh Blansir terhadap Pengeringan Cabai Rawit (Capsicum frutescens L.)
Full text linkCayenne pepper is one of the agricultural products that is widely cultivated because it is widely used in the community for household needs, resulting in the need for chili peppers increasing every year. In getting better quality food products after the drying process. Drying food ingredients is usually done first, one of which is the blanching process. The method used with a batch dryer type with drying temperatures of 40 °C, 50 °C and 60 °C with 80 °C blanching treatment with 10 minutes and non-blanching. The results obtained at the drying rate experienced a rapid decrease in moisture content at the beginning of drying which was influenced by the blanching treatment and drying time. During the drying process, the lowest drying rate occurred in the non-blanching sample with a temperature of 40 °C and the highest occurred in the blanching sample with a temperature of 60 °C. The decrease in the moisture ratio value is influenced by the length of drying time carried out so that the longer the time the MR value decreases, the lowest value occurs in the non-blanching sample with a temperature of 40 °C and the highest is in the blanching sample with a temperature of 60 °C. In determining the mathematical model used, the best model is the page model because it is most suitable for describing the drying characteristics of cayenne pepper for all non-blanching and blanching treatments because it has the highest R2 value.Cayenne pepper is one of the agricultural products that is widely cultivated because it is widely used in the community for household needs, resulting in the need for chili peppers increasing every year. In getting better quality food products after the drying process. Drying food ingredients is usually done first, one of which is the blanching process. The method used with a batch drayer type dryer with drying temperatures of 40 °C, 50 °C and 60 °C with 80 °C blanching treatment with 10 minutes and non-blanching. The results obtained at the drying rate experienced a rapid decrease in moisture content at the beginning of drying which was influenced by the blanching treatment and drying time. During the drying process, the lowest drying rate occurred in the non-blanching sample with a temperature of 40 °C and the highest occurred in the blanching sample with a temperature of 60 °C. The decrease in the moisture ratio value is influenced by the length of drying time carried out so that the longer the time the MR value decreases, the lowest value occurs in the non-blanching sample with a temperature of 40 °C and the highest is in the blanching sample with a temperature of 60 °C. In determining the mathematical model used, the best model is the page model because it is most suitable for describing the drying characteristics of cayenne pepper for all non-blanching and blanching treatments because it has the highest R2 value
Physicochemical characteristics and SPME-GC-MS based volatilomics for discrimination of beef and pork patties
Full text linkBeef is the preferred main ingredient for patties due to its high nutritional value; however, it is also a costly commodity. As a result, beef is often adulterated or partially substituted with pork, which can raise ethical and religious concerns. This study aimed to investigate the physicochemical and volatilome characteristics of patties made from beef, pork, and their mixtures at varying ratios, both with and without added seasonings (salt, pepper, and garlic). Physicochemical properties—including proximate composition, water-holding capacity, cooking loss, texture, and color—were analyzed to assess how pork and seasoning additions influence the characteristics of beef patties. Volatilome analysis was performed using solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC-MS). Data were analyzed using principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) to identify volatile compounds affected by the inclusion of pork. The results showed that adding 25% pork and seasoning altered the physicochemical properties of beef patties. These additions also affected the volatilome profiles. Key volatile marker compounds identified included Dimethyl disulfide (beef patties), Naphthalene (mixed patties), and Hexanal (pork patties) in seasoned samples. For unseasoned samples, potential markers were 3,7,11- Trimethyl-1-dodecanol, Hexadecane, and Nonanal for beef patties; Naphthalene, Octanal, and Heptanal for mixed patties; and Hexanal, (E)-2-Octenal, (E)-2-Heptenal, and 2-Pentylfuran for pork patties. These findings demonstrate that both physicochemical and volatilomic analyses are effective tools for distinguishing between patties made from beef, pork, and their mixtures. Future studies should evaluate whether these compositional changes influence the sensory properties of the patties. As a chemical validation, quantification of the identified markers using reference compounds is also required
Preparation of Curcuma xanthorrizha Roxb. with pressure blanching on the antioxidant activity and preference level of cookies
Full text linkCurcuma xanthorrizha Roxb. (CX) contains curcuminoids which are natural antioxidants to fight free radicals. Blanching can increase the antioxidant activity of a product. One blanching method is pressure blanching using an autoclave. The type of solvent determines the antioxidants extracted in a food. The purpose of this study was to determine the appropriate time to maintain the bioactive compounds in CX from the appropriate blanching for the preparation of cookies with the addition of CX powder. This study used a two factorial Completely Randomised Design (CRD), namely the length of time of pressure blanching (0, 2.5, 5, 7.5 and 10 min) and the type of solvent (80% methanol, 80% ethanol, and 80% acetone) for CX powder and the best results were used to make CX cookies with variation of selected CX powder (1.5, 3 and 4.5 g) and baking temperature (130, 140 and 150 °C). The results showed that CX powder with a pressure blanching time of 5 min had the highest antioxidant activity 2,2-diphenyl-1-picrylhidrazyl (DPPH), antioxidant activity Ferric Reducing Antioxidant Power (FRAP), total phenol content (TPC), flavonoids, β-carotene and condensed tannins. The addition of CX powder and variations in baking temperature had a significant effect on the chemical properties, and the preference level of the cookies produced. The selected cookies product is the addition of 1.5 g CX powder and baking temperature of 130 °C which has a moisture content of 3.17%, protein content of 10.81%, DPPH antioxidant activity of 32.10% RSA, TPC 9.08 mg GAE/g, and total flavonoids 0.61 mg QE/g
Pengaruh Penambahan Kulit Jeruk Manis Dalam Berbagai Konsentrasi Dan Lama Fermentasi Terhadap Sifat Fisik Dan Kimia Nata De Citrus Dari Sari Buah Jeruk Manis (Citrus Sinensis)
Full text linkNata is a gel-shaped polysaccharide fermented by Acetobacter xylinum bacteria, with nata de coco as the most well-known product. The naming of nata is now adjusted to the media or fruit juice used, but the use of sweet orange juice and peel is still rarely done. This study aims to determine the effect of sweet orange peel concentration and fermentation time on the characteristics of nata from sweet orange juice. The method used is a Completely Randomized Design (CRD) and analyzed by ANOVA test. Treatment variations include sweet orange peel concentration (0.5%, 1%, and 1.5%) and fermentation time (10, 14, and 18 days). The parameters observed include physical and chemical properties. The results showed that the physical characteristics, namely the highest thickness and yield in sample E (1% sweet orange peel, 14 days fermentation) with values of 2.17 mm and 18.72%, respectively. Meanwhile, the highest water content was found in sample G (0.5% sweet orange peel, 18 days fermentation) at 76.8%, and the highest cellulose content was recorded in sample J (positive control) at 3.066%.Nata merupakan polisakarida berbentuk gel hasil fermentasi oleh bakteri Acetobacter xylinum, dengan nata de coco sebagai produk yang paling dikenal. Penamaan nata kini disesuaikan dengan media atau sari buah yang digunakan, namun pemanfaatan sari dan kulit jeruk manis masih jarang dilakukan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi kulit jeruk manis dan lama fermentasi terhadap karakteristik nata dari sari buah jeruk manis. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dan dianalisis dengan uji ANOVA. Variasi perlakuan meliputi konsentrasi kulit jeruk manis (0,5%, 1%, dan 1,5%) serta lama fermentasi (10, 14, dan 18 hari). Parameter yang diamati meliputi sifat fisik dan kimia. Hasil menunjukkan bahwa karakter fisik yaitu ketebalan dan rendemen tertinggi di sampel E (kulit jeruk manis 1%, fermentasi 14 hari) dengan nilai masing-masing 2,17 mm dan 18,72%. Sementara itu, kadar air tertinggi terdapat pada sampel G (0,5% kulit jeruk manis, fermentasi 18 hari) sebesar 76,8%, dan kadar selulosa tertinggi tercatat pada sampel J (kontrol positif) sebesar 3,066%