OJS (Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin)
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Analisis Perbedaan Nilai Paparan Medan Listrik pada Biji Buncis (Phaseolus vulgaris l.) Terhadap Panjang Tanaman yang Dihasilkan
Get PDFThe effect of an electric field on plant roots can affect plant growth and development, plants growing in an electric field cause cell and tissue polarization and can affect plant root growth. This study aims to determine the effect of the electric field on the length of the bean plant. In this study, the electric field application used for field treatment was 0.5 kV/m, 1 kV/m, 1.5 kV/m, and 2 kV/m for 60 minutes. The results obtained from this study indicate that the electric field can accelerate the growth of bean plant length. The most suitable electric field to accelerate germination growth is an electric field of 1 kV/m.Efek medan listrik terhadap akar tanaman dapat mempengaruhi pertumbuhan dan perkembangan tanaman, tanaman yang tumbuh di antara medan listrik menyebabkan polarisasi sel dan jaringan serta dapat mempengaruhi pertumbuhan akar tanaman. Penelitian ini bertujuan untuk mengetahui efek medan listrik terhadap panjang tanaman buncis. Dalam penelitian ini aplikasi medan listrik yang digunakan untuk perlakuan medan sebesar 0,5 kV/m, 1 kV/m, 1,5 kV/m, dan 2 kV/m selama 60 menit. Hasil yang diperoleh dari penelitian ini menunjukkan bahwa medan listrik dapat mempercepat pertumbuhan panjang tanaman buncis. Medan listrik yang paling sesuai untuk mempercepat pertumbuhan perkecambahan adalah medan listrik sebesar 1 kV/m
PROFILE OF VOLATILE COMPONENTS IN COCOA BEANS (THEOBROMA CACAO) FROM HIGHLAND AND LOWLAND AREAS OF BANTAENG, SOUTH SULAWESI
No full textVolatile profiles of cocoa from highlands and lowlands have not been reported in scientific journals. Therefore, this study aims to determinethe volatile profiles of cocoa beans from highland and lowland regions. Cocoa beans were extracted using Maceration method and analyzed by Gas Chromatography-Mass Spectrometry (GC-MS). The results of this study indicate that the highest free fatty acid content (FFA) of 7.18% was obtained in sample from the highland with 3 days of fermentation (A1B1), the highest water content (4.29%) was obtained incocoa beans sample from lowland with 5 days of fermentation (A1B2), the highest ash content (4.28%) was obtained in cocoa beans sample from lowland with 3 days of fermentation (A2B1), the highest protein content (13.32%)was obtained in sample from the highland with 5 days of fermentation (A1B2), and the highest fat content(49.85%)was obtained incocoa beans sample from lowland with 3 days offermentation. Another differentiating characteristic between cocoa beans from lowland and highland was the occurrenceofn-Hexadecanoic acid and 3,7-dimethyl-3,7-dihydro-1h-purine-2,6-dione- in samples from lowland
Pemanfaatan Data Global Precipitation Measurement (GPM) dan Standardized Precipitation Index (SPI) untuk Deteksi Kekeringan Meteorologis di Provinsi Papua Barat
Get PDFDrought is a natural disaster in Indonesia. The National Disaster Management Agency (BNPB) reports that West Papua Province has a moderate to high threat of drought. This study aims to analyze the level of drought in West Papua Province using Global Precipitation Measurement (GPM) data and the Standardized Precipitation Index (SPI) method. The results showed that throughout 2019 there was no meteorological drought in West Papua, only a few areas in Kaimana were rather dry in the January-March 2019 SPI. In general, the GPM data and the SPI method have quite good accuracy in describing the level of meteorological drought in The Province of West Papua is compared with the analysis of rainfall data and drought level maps released by the Meteorology, Climatology and Geophysics Agency (BMKG), so that the GPM data and SPI method can be used to monitor the level of drought in West Papua Province especially in agricultural areas.Kekeringan merupakan salah satu bencana alam di Indonesia. Badan Nasional Penanggulangan Bencana (BNPB) melaporkan bahwa Provinsi Papua Barat memiliki ancaman kekeringan yang sedang hingga tinggi. Penelitian ini bertujuan untuk menganalisis tingkat kekeringan di Provinsi Papua Barat menggunakan data Global Precipitation Measurement (GPM) dan metode Standardized Precipitation Index (SPI). Hasil penelitian menunjukkan bahwa sepanjang tahun 2019 di Papua Barat tidak terjadi kekeringan meteorologis, hanya beberapa wilayah di Kabupaten Kaimana yang agak kering pada SPI bulan Januari – Maret 2019. Secara umum data GPM dan metode SPI memiliki akurasi yang cukup baik dalam menggambarkan tingkat kekeringan meteorologis di Provinsi Papua Barat dibandingkan dengan analisis data hujan dan peta tingkat kekeringan yang dirilis oleh Badan Meteorologi, Klimatologi, dan Geofisika (BMKG), sehingga data GPM dan metode SPI dapat digunakan untuk memantau tingkat kekeringan di Provinsi Papua Barat khususnya pada kawasan pertanian
RENDEMEN, AROMA, RASA, PENAMPILAN KEJU LUNAK DARI SUSU SAPI DENGAN PENAMBAHAN RENNET DAN STARTER BAL YOGHURT BIOKUL
Get PDFCheese is a product of milk, mostly imported from other countries. Therefore it is very important to develop using locally available materials. This study was conducted to compare the effects of a given treatment. Soft cheese composition made from cow's milk using direct pickling techniques. This research used fresh cow's milk from Lampung State Polytechnic, LAB starter from “biokul” brand and rennet as a coagulant. The treatment consisted of 2 treatments, namely making cheese with the addition of rennet and adding rennet + starter LAB. The variables measured were yield, aroma, taste, and overall appearance. The results showed that the direct acidification technique using the LAB starter is feasible for use in the process of making soft cheese from cow's milk. The advantage of this technique is that it is fast, easy and cheap. The yield and composition of soft cheese from cow's milk varies depending on the treatment at the time of cheese making. To produce soft cheese with high yield, good aroma, taste, and overall appearance, it is recommended to use the rennet + starter LAB treatment.Keju adalah produk dari susu yang sebagian besar bersumber dari impor negara lain. Oleh karena itu sangat penting untuk dikembangkan dengan menggunakan bahan lokal yang tersedia. Penelitian ini dilakukan untuk membandingkan pengaruh dari perlakuan yang diberikan. Komposisi keju lunak yang terbuat dari susu sapi dengan menggunakan teknik pengasaman langsung. Penelitian ini menggunakan susu sapi segar dari Politeknik Negeri Lampung, starter BAL dari produk merk “biokul” dan rennet sebagai koagulan. Perlakuan terdiri dari 2 perlakuan yaitu pembuatan keju dengan penambahan rennet dan penambahan rennet + starter BAL. Variabel yang diukur adalah rendemen, aroma, rasa, dan penampilan secara keseluruhan. Hasil penelitian menunjukkan bahwa teknik pengasaman langsung menggunakan starter BAL adalah layak untuk digunakan dalam proses pembuatan keju lunak dari susu sapi. Keuntungan dari teknik ini sangat cepat, mudah dan murah. Hasil dan komposisi keju lunak dari susu sapi bervariasi tergantung dari perlakuan saat pembuatan keju. Untuk menghasilkan keju lunak dengan rendemen tinggi, aroma, rasa, dan penampilan secara keseluruhan baik, dianjurkan menggunakan perlakuan rennet + starter BAL
PENGARUH PEMANASAN OHMIC DAN KANDUNGAN ANTOSIANIN PUREE KULIT BUAH MANGGIS (Garcinia mangostana L)
Get PDFAnthocyanin compound in mangosteen (Gracinia Mangostana L) rind can be used as a natural coloring to replace synthetic coloring and also a solution to reduce rind waste from mangosteen as well. Aim of this research is to know the characteristic of ohmic heating, degradation kinetics, and anthocyanin activation energy of mangosteen rind puree. Method the research is done by ohmic heating mangosteen (Gracinia Mangostana L) rind puree at 70°C, 90°C, and 110°C for period time 30, 60, and 90 minutes. The samples of these ohmic heating will be seen under spectrophotometer uv-vis to know amount of anthocyanin from different treatments. This research shows that at 70°C for 30 minutes, the anthocyanin is at its peak shown by number 4585.860 mg/l. Meanwhile at 110°C for 90 minutes, the anthocyanin is at its lowest shown by number 1787.568 mg/l. Result reveals that anthocyanin level is affected a lot by different temperature and time length of mangosteen rind heating. The higher and longest the heating, the lower level of anthocyanin consisted. Anthocyanin shows high temperature dependency by number 62.1812 kJ/mol as activation energy.Kandungan antosianin pada kulit buah manggis (Gracinia Mangostana L) dapat digunakan sebagai pewarna alami pengganti pewarna sintetis serta menjadi solusi untuk mengurangi limbah kulit manggis. Tujuan penelitian ini adalah untuk mengetahui karakteristik pemanasan ohmic, kinetika degradasi dan energi aktivasi antosianin pada puree kulit buah manggis. Metode penelitian ini dilakukan dengan pemanasan ohmic pada suhu 700C, 900C dan 1100C dengan waktu 30,60 dan 90 menit pada puree kulit manggis (Gracinia Mangostana L). Sampel yang telah diohmic akan diuji dengan spektrofotometer uv-vis untuk mengetahui kandungan antosianin pada setiap perlakuan. Hasil penelitian menunjukkan bahwa pada suhu 700C dengan waktu 30 menit diperoleh antosianin tertinggi sebanyak 4585.860 mg/L sedangkan pada suhu 1100C dengan waktu 90 menit diperoleh antosianin terendah sebanyak 1787.568 mg/L. Hasil tersebut memperlihatkan kadar antosianin sangat dipengaruhi oleh suhu dan lama pemanasan pada kulit buah manggis, semakin tinggi suhu dan semakin lama waktu pemanasan maka semakin rendah kadar antosianin yang didapatkan. Antosianin menunjukan ketergantungan suhu yang relatif tinggi dengan nilai energi aktivasi 62.1812 kJ/mol
Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers
Get PDFPinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.
 
Aplikasi Gel Lidah Buaya Sebagai Edible Coating pada Daging Buah Nangka
Get PDFJackfruit has a short shelf life, can only last between 2-3 days at room temperature. Several ways can be done to maintain the shelf life of jackfruits, such as storage in the cold room, pressurized space, or modification of the atmosphere of the room. But this method requires expensive operational costs. The purpose of this study was to examine the effect of using aloe vera gel as an edible coating to be applied to the jackfruit. The study was conducted with the stages of making aloe vera gel as an edible coating, coating the edible coating on the sample, then the sample was stored at 10 and 29oC for 10 days. The research parameters observed were water content, texture, and color. The results showed that the water content of jackfruit could be maintained using an edible coating. The shelf life of jackfruit was longer stored at 10oC than stored at 29oC. The best edible coating results obtained on the treatment of aloe vera gel with a concentration of 0.5% CMC because it can inhibit the increase in water content, maintain texture, and the color of jackfruit is still like fresh fruit. To improve the results of this study, it is necessary to conduct further research by examining the effect of aloe vera gel on the taste and aroma of jackfruit.Buah nangka yang sudah matang memiliki umur simpan yang pendek, hanya bisa bertahan antara 2-3 hari pada suhu kamar. Beberapa cara dapat dilakukan untuk mempertahankan umur simpan daging buah nangka, seperti penyimpanan pada ruang pendingin, ruang bertekanan, atau modifikasi atmosfer ruangan. Namun metode ini membutuhkan biaya operasional yang mahal. Tujuan penelitian ini adalah mengkaji pengaruh penggunaan gel lidah buaya sebagai edible coating untuk diaplikasikan pada daging buah nangka. Penelitian dilakukan dengan tahapan pembuatan gel lidah buaya sebagai edibe coating, melakukan pelapisan edible coating pada sampel, kemudian sampel disimpan pada suhu 10 dan 29oC selama 10 hari. Parameter penelitian yang diamati adalah kadar air, tekstur, dan warna. Hasil penelitian menunjukkan bahwa kadar air daging buah nangka dapat dipertahankan menggunakan edible coating. Umur simpan daging buah nangka lebih lama yang disimpan pada suhu 10oC dibandingkan yang disimpan pada suhu 29oC. Hasil edible coating terbaik diperoleh pada perlakuan gel lidah buaya dengan konsentrasi CMC 0,5% karena dapat menghambat peningkatan kadar air, mempertahankan tekstur, dan warna daging buah nangka masih seperti buah segar. Untuk menyempurnakan hasil penelitian ini, maka perlu dilakukan penelitian lanjutan dengan mengkaji pengaruh gel lidah buaya terhadap rasa dan aroma daging buah nangka
English
No full textFood choices with high antioxidant and low glycemic values may benefit the body's health. High total phenolic content will influence the antioxidant activity that works as a body shield from free radicals. On the other hand, higher glycemic values will increase the risk of non-communicable disease, specifically diabetes mellitus. It will be thoughtful to know the antioxidant activity and glycemic values of the food that consumed. Such in the case of non-meat products, including patty burger, which intended for meat patty burger substitution. This study aims to analyze the values of total phenolic content, antioxidant activity, glycemic response, glycemic index, and glycemic load of the non-meat burger patty. This is an experimental study with a completely randomized design. The total phenolic content was determined by Folin-ciocalteu method. Antioxidant activity was determined by DPPH method. The glycemic values were determined by an incremental area under the curve (iAUC) method. The values of total phenolic content and antioxidant activity of non-meat patty burger was in line. More phenolic content results in a higher antioxidant activity. Non-meat patty burger has a lower glycemic response compared to a reference food. Its glycemic index is high. However, it has a low glycemic load. Non-meat burger patty has phenolic substances result in antioxidant activity, while its consumption with the right serving size may contribute a low glycemic effect and protect blood glucose stability
Microbiological characteristics of goat’s milk kefir with the addition of mangosteen (Garcinia mangostana L.) peel extract
Get PDFKefir is one of the fermented milk products. The addition of mangosteen peel extract as a source of antioxidant was aimed to increase the functionality of fermented milk products. The purpose of this research was to study the microbiological characteristics of goat’s milk kefir addition with different concentration (0%, 1%, 2%, and 3%) of mangosteen peel extract. The extract of mangosteen peel was purchased from PT. Haldin Pacific Semesta. The results showed that the addition of mangosteen peel extract did not affect significantly on total lactic bacteria, total plate count, and total coliform, but it affected significantly on total mold and yeast. Total lactic acid bacteria in kefir decreased from kefir grain and bulk starter of kefir, but those populations still same with the standard of microorganisms in prebiotic which is 107 CFU/ml. The conclusion of this study, mangosteen peel extract can be used to decrease total microbial such as mold/yeast at concentration 3% dan 4%.Kefir merupakan salah satu produk olahan susu fermentasi. Penambahan ekstrak kulit manggis yang berperan sebagai sumber antioksidan dapatmeningkatkan fungsional karakteristik susu fermentasi. Tujuan penelitian ini adalah untuk mempelajari karakteristik mikrobiologis kefir susu kambing denganpenambahan ekstrak kulit manggis pada taraf yang berbeda (0%, 1%, 2% dan 3%). Ekstrak kulit manggis yang digunakan diperoleh dari PT. Haldin Pacific Semesta. Hasil penelitian menunjukkan bahwa penambahan ekstrak kulit manggis tidak berpengaruh nyata terhadap peubah jumlah bakteri asam laktat (BAL), total plate count (TPC) dan kolifom, namun berpengaruh nyata pada populasi kapang dan khamir. Viabilitas bakteri asam laktat pada kefir dengan penambahan ekstrak kulit manggis mengalami penurunan dibandingkan dengan kefir grain dan bulk starter kefir, walaupun demikian populasi tersebut masih memenuhi ketentuan jumlah minimal mikroorganisme total pada kefir yaitu 10 7 cfu/ml
Sorpsi Isotermi dan Daya Patah Pada Emping Jagung Pulut
No full textCorn production in Indonesia is quite high, namely 18,364,430 tons with a total harvest area of 4,131,676 ha and productivity of 41.18% (BPS, 2010). One type of corn that is potential and widely developed is pulut corn. This type of corn is very suitable in making corn chips because it has a high amylopectin content (> 80%). Pulut corn chips are produced by many small to medium scale industries as snack food products. The problem that then occurs is the handling of post-production, corn chips have a high ability of water absorption so that when fried, it does not bloom perfectly so that it is less tasty to consume. The aim of this research is to test the sorption isotherm equations of corn chips that provide the approximate balance of water content that is closest to the measured equilibrium water content. By using temperatures of 25°C, 30°C and 35°C with a combination of 40%, 60% and 80% RH, this study shows that the Henderson equation provides an estimate of the behavior of isotermic soring sorut corn chips that is at a temperature condition of 30°C closer to the results experiment and also at a temperature of 35˚C. Whereas the Chung & Pfost equation best describes the behavior of isothermic absorption at 25OC. In addition, this study also aims to determine the fragility (fracture) of pulut corn chips in various storage conditions. Research shows that the higher the RH environment, the higher the fracture value.Produksi jagung di Indonesia cukup tinggi, yaitu 18.364.430 ton dengan total luas panen 4.131.676 ha dan produktivitas sebesar 41,18% (BPS, 2010). Salah satu jenis jagung yang potensial dan banyak dikembangkan adalah jagung pulut. Jenis jagung ini sangat cocok dalam pembuatan emping jagung karena memiliki kandungan amilopektin tinggi (>80%). Emping jagung pulut banyak diproduksi oleh industri skala kecil hingga menengah sebagai produk makanan ringan. Permasalahan yang kemudian terjadi adalah penanganan pasca produksi, emping jagung memiliki kemampuan penyerapan air yang tinggi sehingga saat digoreng, tidak mekar dengan sempurna sehingga kurang enak dikonsumsi. Penelitian ini bertujuan untuk menguji persamaan sorpsi isotermi emping jagung yang memberikan perkiraan kadar air keseimbangan yang paling mendekati kadar air keseimbangan terukur. Dengan menggunakan suhu 25˚C, 30˚C dan 35˚C dengan kombinasi RH 40%, 60% dan 80%, penelitian ini menunjukkan bahwa Persamaan Henderson memberikan perkiraan perilaku sorpsi isotermi emping jagung pulut yaitu pada kondisi suhu 30˚C lebih mendekati hasil percobaan dan juga pada suhu 35˚C. Sedangkan Persamaan Chung & Pfost paling baik menggambarkan perilaku sorpsi isotermi pada suhu 25˚C. Selain itu, Penelitian ini juga bertujuan untuk mengetahui kerapuhan (daya patah) emping jagung pulut pada berbagai beberapa kondisi penyimpanan. Penelitian menunjukkan bahwa semakin tinggi RH lingkungan maka Nilai daya patah semakin tinggi pula. Kata kunci : Kadar air keseimbangan, Sorpsi isotermi, emping jagung pulut