OJS (Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin)
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Karateristik Fisik Bunga Cengkeh (Syzygium aromaticum)
Get PDFClove (Syzygium aromaticum), belongs to the Myrtaceae family and is one of Indonesia's native spice plants originating from the Maluku Islands. Clove post-harvest handling at the farm level is still done manually, one of which is the separation of flowers from the stems that are still using their hands. Flowers and clove stems need to be separated because they have different prices and qualities. The purpose of this study was to determine the attachment of cloves to their stems and physical characteristics (dimensions, weight and moisture content) of clove flowers in the varieties of Zanzibar, Si-Putih and Si-Kotok. Adhesiveness is intended as the force needed to release the clove flower from the stem so that it can be a reference and basic reference in the design of the clove flower separator from the stem or other processing equipment. This study used samples of clove flower varieties of Zanzibar, Si-Putih and Si-Kotok based on the color of the flower (level of maturity). The results of this study indicate that the adhesiveness of the clove Si-Kotok variety is 0.22 kg, the Zanzibar variety is 0.17 kg and the Si-Putih variety is 0.15 kg. In terms of color, the adhesiveness of red clove flowers is 0.22 kg, red green is 0.17 kg and green is 0.16 kg. The adhesiveness of cloves does not have a consistent correlation with the parameters of the physical properties of cloves.Cengkeh (Syzygium aromaticum), termasuk dalam famili Myrtaceae dan merupakan salah satu tanaman rempah asli Indonesia yang berasal dari Kepulauan Maluku. Penanganan pasca panen cengkeh di tingkat petani masih dilakukan dengan cara manual, salah satunya pemisahan bunga dari tangkainya yang masih menggunakan tangan. Bunga dan tangkai cengkeh perlu dipisahkan karena mempunyai harga dan mutu yang berbeda. Tujuan penelitian ini adalah untuk mengetahui daya lekat bunga cengkeh terhadap tangkainya dan karateristik fisik (dimensi, berat dan kadar air) bunga cengkeh pada varietas Zanzibar, Si-Putih dan Si-Kotok. Daya lekat dimaksudkan sebagai gaya yang dibutuhkan untuk melepaskan bunga cengkeh dari tangkainya agar dapat menjadi acuan dan referensi dasar dalam perancangan alat pemisah bunga cengkeh dari tangkainya atau alat processing lainnya. Penelitian ini menggunakan sampel bunga cengkeh varietas Zanzibar, Si-Putih dan Si-Kotok berdasarkan warna bunga (tingkat kematangan). Hasil penelitian ini menunjukkan bahwa daya lekat yang diperoleh bunga cengkeh varietas Si-Kotok sebesar 0.22 kg, varietas Zanzibar sebesar 0.17 kg dan varietas Si-Putih sebesar 0.15 kg. Dari sisi warna, daya lekat bunga cengkeh warna merah sebesar 0.22 kg, warna merah hijau sebesar 0.17 kg dan warna hijau sebesar 0.16 kg. Daya lekat bunga cengkeh tidak memiliki korelasi yang konsisten dengan parameter sifat fisik bunga cengkeh
The potential combination of smart and active packaging in one packaging system in improving and maintaining the quality of fish
Get PDFFresh food with a long shelf life with little or no preservatives is being a hot issue. In response to the issue, various forms of packaging technology innovation were created, such as smart packaging and active packaging. The packaging innovation in this study was designed to provide quality assurance of packaged food to consumers, especially for Tuna fillets. The purpose of this study was to determine the color change profile of smart indicator labels, to determine the effectiveness of active paper (addition of garlic extract 0%, 5%, 10%, and 15%) when applied to Tuna fillets stored at room temperature (28 ± 2oC), and to find out the level of correlation between smart indicator labels and active paper against various parameters of Tuna fillet rot test like total volatile base nitrogen (TVBN), total bacteria (TPC), and pH. All these parameters were tested at room temperature every 2 hours until 12 hours with two replications. The results obtained showed that the smart label indicator changed color from dark red to yellow when the fillet was decomposed. Active paper with the addition of garlic extract concentration of 15% had the best effectiveness in minimizing the occurrence of any deterioration in the Tuna fillets during storage, which was then followed by a concentration of 10%, 5%, and 0%. The level of correlation between the value of the smart indicator color analysis and the effectiveness of the active paper on various fish rot test parameters showed a positive correlation which showed the same tendency pattern in the detection rate of the decomposition of Tuna fillet
Kinerja Cabinet Dryer pada Pengeringan Jahe Merah dengan Memanfaatkan Panas Terbuang Kondensor Pendingin Udara
Get PDFRed ginger is rich in antioxidants and active ingredients, so the drying process should be carried out using low temperatures. Drying red ginger at low temperatures can be done using a cabinet dryer whose heating source comes from the wasted heat of the AC condenser. The purpose of this study was to test the performance of cabinet dryer with a heating source derived from the wasted heat of an AC condenser, on drying red ginger, and with several different levels of drying load. Performance testing was carried out with 600, 900, and 1200 grams of red ginger, which were then divided into 6 drying racks. Data observations and analyzes include drying temperature, relative humidity, moisture content, drying rate, heat used to increase material temperature, heat used to evaporate material water, energy requirements for the drying process, and energy efficiency. The results show that the cabinet dryer with a heating source from the wasted heat of the AC condenser is able to dry the red ginger to reach a moisture content of 9.24-10.71% in accordance with SNI standards, with a drying time of 6.5-8.7 hours. The energy used to dry red ginger ranges from 1281.67-2583.86 kJ. Drying efficiency achieves from each treatment ranges from 14.04-21.15%.Jahe merah kaya akan kandungan antioksidan dan bahan aktif, sehingga proses pengeringannya sebaiknya dilakukan dengan menggunakan suhu rendah. Pengeringan jahe merah pada suhu rendah dapat dilakukan dengan menggunakan cabinet dryer yang sumber pemanasnya berasal dari panas terbuang kondensor AC. Tujuan dari penelitian ini adalah untuk menguji kinerja cabinet dryer dengan sumber pemanas berasal dari panas terbuang kondensor AC, pada pengeringan jahe merah, dan dengan beberapa tingkat beban pengeringan yang berbeda. Pengujian kinerja dilakukan dengan bahan jahe merah sebanyak 600, 900, dan 1200 gram yang kemudian dibagi ke dalam 6 buah rak pengering. Pengamatan dan analisis data meliputi suhu pengeringan, kelembaban udara, kadar air, laju pengeringan, panas yang digunakan untuk meningkatkan suhu bahan, panas yang digunakan untuk menguapkan air bahan, kebutuhan energi untuk proses pengeringan, serta efisiensi energi. Hasil penelitian menunjukkan bahwa cabinet dryer dengan sumber pemanas berasal dari panas terbuang kondensor AC mampu mengeringkan jahe merah hingga mencapai kadar air 9.24-10.71% sesuai dengan standar SNI, dengan waktu pengeringan selama 6.5-8.7 jam. Energi yang terpakai untuk mengeringkan jahe merah berkisar antara 1281.67- 2583.86 kJ. Efisiensi pengeringan yang dicapai dari tiap perlakuan berkisar antara 14.04-21.15%
The effect of starter combination and types of milk against physicochemical characteristics of cow milk yoghurt
Get PDFYoghurt was produced through the fermentation of bacteria Lactobacillus bulgaricus and Streptococcus thermophillus. In making yoghurt, various kinds of milk can be used such as: fresh milk, skim milk and full cream milk. The purpose of the study is to provide yoghurt in accordance with the right application of milk and yoghurt starter. The findings of research provide scientific information that useful for the technology development in the field of cow's milk processing industry. The study began with making starter, processing milk to be yoghurt and storing them in cold temperatures for four weeks. The study used a factorial Completely Randomized Design with three replications. The first factor is the number of starter/Lactic Acid Bacteria (e1 = Lactobacillus bulgaricus and Streptococcus thermophillus; e2 = combination of Lactobacillus bulgaricus, Streptococcus thermophillus, Bifidobacterium longum and Lactobacillus casei). The another factor is types of milk (s1 = fresh milk and s2 = skim milk). The parameter was discussed are physicochemical analysis including pH, protein, fat and lactose content. The results was showed the types of milk and the amount of starter used had a significant effect on fat content, protein content and lactose of the yoghurt produced did not match the pH value of yoghurt during storage at 4 weeks. The pH value obtained from fresh milk ingredients with a combination of 4 starters, a good level of yoghurt protein is produced from fresh milk ingredients with a combination of 2 starters, good fat content obtained from skim milk ingredients with a combination of 2 starters and fresh milk with a combination of 4 starters, while good lactose content in a combination of 2 starters both in fresh milk and skim milk
Karakteristik Fisik Briket Tempurung Kelapa Menggunakan Perekat Tepung Tapioka
Get PDFBriquette is one of the alternative biomass fuels as a substitute for fossil energy. To produce high-quality briquettes is requires printing equipment effectively and efficiently. Therefore, this study aims to obtain the best treatment to make briquettes from coconut shells. Briquetting is made by using 4 pumping variations, namely 4, 6, 8, and 12 times. The parameters observed were hardness, percentage of destruction, moisture content, and the flame of briquettes. The results showed that the best coconut shell briquettes were found in pumping treatment 12 times with an average hardness of 27.7 kg / cm2, percentage of destruction 18.50%, moisture content of 4.55% and the flame of 112.61 minutes. While the worst quality was obtained at pumping 4 times with an average hardness of 16.5 kg / cm2, the percentage of destruction was 43.36%, moisture content was 7.92%, and flame 111.34 minutes.Briket merupakan salah satu biomassa bahan bakar alternatif sebagai pengganti energi fosil. Untuk menghasilkan briket yang berkualitas tinggi dibutuhkan alat cetak yang efektif dan efisien. Oleh karena itu, penelitian ini bertujuan untuk mendapatkan perlakuan yang terbaik pada pembuatan briket dari tempurung kelapa. Pembuatan briket dilakukan dengan menggunakan 4 variasi pemompaan, yaitu 4, 6, 8, dan 12 kali. Parameter yang diamati adalah kekerasan, persentase kehancuran, kadar air, dan nyala api briket. Hasil penelitian menunjukkan bahwa briket tempurung kelapa yang paling baik terdapat pada perlakuan pemompaan 12 kali dengan kekerasan 27,7 kg/cm2, persentase kehancuran 18,50%, kadar air 4,55% dan nyala api 112,61 menit. Sedangkan kualitas paling jelek diperoleh pada pemompaan 4 kali dengan kekerasan 16,5 kg/cm2, persentase kehancuran 43,36%, kadar air 7,92%, dan nyala api 111,34 menit
Pengeringan Passive Irisan Umbi Uwi (Dioscorea alata L.)
Get PDFABSTRACT
Passive drying is a drying mechanism that utilizes sunlight in a drying chamber with natural air flow mechanism. The tool used is direct passive solar box dryer. Direct type passive drying is a drying mechanism in a drying chamber with an air flow mechanism where direct sunlight enters the drying chamber. This study was intended to determine the pattern of decreasing water content and moisture ratio of yum (Dioscorea alata L.) and the appropriate drying model. Passive drying of yum tuber slices is done in two stages. The first drying data is used to determine the most suitable drying model (biggest R2). While the second drying data is used to validate the accuracy of the model predictions obtained. The drying process is carried out by placing the sample at the top, middle, and bottom of the drying chamber. The samples used are two types of yum namely white yum and purple yum with a size of 3x3x1 cm. The models evaluated for compatibility are Newton, Henderson & Pabis, and Page. The results of the analysis show that the Page model with the equation MR = exp (-ktn) is the most suitable model to describe the pattern of decreasing water content and moisture ratio of yum. The values of the Page equation constants are obtained as follows: k = 0.187249, n = 1.17272 and R2 = 0.999403.
Keywords: Yum, Drying, Drying Model, Water ContentPengeringan passive merupakan mekanisme pengeringan yang memanfaatkan sinar matahari pada suatu ruang pengering dengan mekanisme aliran udara secara alami. Alat yang digunakan adalah passive solar box dryer tipe direct. Pengeringan passive tipe direct merupakan mekanisme pengeringan pada suatu ruang pengering dengan mekanisme aliran udara dimana sinar matahari masuk secara langsung pada ruang pengering. Penelitian ini dimaksudkan untuk mengetahui pola penurunan kadar air dan moisture ratio uwi (Dioscorea alata L.) serta model pengeringan yang sesuai. Pengeringan passive irisan umbi uwi dilakukan dengan dua tahap. Data pengeringan pertama digunakan untuk menentukan model pengeringan yang paling sesuai (R2 terbesar). Sedangkan data pengeringan kedua digunakan untuk memvalidasi keakuratan prediksi model yang diperoleh. Proses pengeringan dilakukan dengan menempatkan sampel pada bagian atas, tengah, dan bawah ruang pengering. Sampel yang digunakan dua jenis uwi yakni uwi putih dan uwi ungu dengan ukuran 3x3x1 cm. Model yang dievaluasi kesesuaiannya adalah model Newton, Henderson & Pabis, dan Page. Hasil analisis menunjukkan bahwa model Page dengan persamaan MR = exp (-ktn) merupakan model yang paling sesuai untuk menggambarkan pola penurunan kadar air dan moisture ratio uwi. Nilai-nilai konstanta persamaan Page yang diperoleh sebagai berikut: k = 0,187249, n = 1,17272 dan R2 = 0,999403.
Kata Kunci: Uwi, Pengeringan, Model Pengeringan, Kadar Air
KOMPARASI KINERJA ALAT TANAM JAGUNG DAN TUGAL PADA LAHAN KERING KABUPATEN SIGI SULAWESI TENGAH
Get PDFOne of the efforts to accelerate the achievement of corn self-sufficiency is the efficiency of farming through the use of agricultural machinery. The use of agricultural machinery at the farm level especially in planting and fertilizingis still scarcely done, while the availability of agricultural labor is decreasing recently. Innovations will be adopted by farmers based on its performance in the field which should be applicable and efficient. The study aims to determine the performance of seed planters as planting and fertilizing tool on dry land in Sigi Regency. The research method uses agro technical studies that measure theoretical work capacity (Kt), actual work capacity (Ka), as well as the efficiency of seed planter and tugal performance. The results shows that seed planter’s performance is higher than tugal. The seed planter has an average theoretical field capacity 1.92 ha/hour with an advanced speed of 6.42 km/hour and has an actual field capacity 0.625 ha/hour, whiletugal toolhas theoretical capacity 0.50 ha/hour with an average actual field capacity 0.167 ha/hour. However, the accuracy of the volume of seed and fertilizer fallfrom the seed planter have to be improved.
Salah satu upaya percepatan pencapaian swasembada jagung adalah efisiensi usaha tani melalui penggunaan alat mesin pertanian (alsintan). Penggunaan alsintan di tingkat petani terutama penanaman dan pemupukan masih jarang dilakukan, sedangkan ketersediaan tenaga kerja pertanian semakin berkurang. Inovasi teknologi baru akan dapat diadopsi petani apabila kinerja di lapangan efficient dan mudah digunakan. Penelitian ini bertujuan untuk mengetahui kinerja alat seed planter dan tugal jika digunakan sebagai alat tanam dan pemupukan pada lahan kering di Kabupaten Sigi. Metode penelitianmenggunakan kajian agroteknis yang mengukur kapasitas kerja teoritis (Kt), kapasitas kerja aktual (Ka), serta efisiensi kinerja seed planter dan tugal. Hasil dari penelitian menunjukkan bahwa kinerja alatseed planter lebih tinggi dari tugal. Seed plantermemiliki rata-rata kapasitas lapang teoritis sebesar 1,92 ha/jam dengan kecepatan maju 6,42 km/jam dan kapasitas lapang aktual 0,625 ha/jam, sedangkan pada tugal kapasitas teoritis rata-rata sebesar 0,50 ha/jam dengan kapasitas lapang aktual sebesar 0,167 ha/jam. Namun keakuratan volume jatuhnya benih dan pupuk pada seed planter masih harus ditingkatkan.
 
Identifikasi Karakteristik akuifer dan Potensi Air Tanah untuk Irigasi pada Sub DAS Data Kabupaten Wajo Sulawesi Selatan
Get PDFSustainable groundwater extraction can be achieved if there is a balance between the amount of groundwater extracted and recharge. The ability of aquifers to release groundwater that affects groundwater extraction and recharge depends on aquifer characteristics. Therefore, aquifer characteristics need to be known so that the amount of extraction does not exceed groundwater recharge. This study aims to determine the position, thickness, type, specific yield and hydraulic conductivity of aquifers and identify catchment areas as sources of groundwater and groundwater potential. This research was conducted by interpolating lithology data and measuring aquifer hydraulic conductivity by pumping test methods. Hydraulic conductivity values were processed using Solver Add Ins in Microsoft Excel to get optimal conductivity values. The source of groundwater recharge was predicted based on a flownet of groundwater surface contour data and groundwater potential calculated using the Darcy’s approach. The results showed that the hydraulic conductivity in the study area was 16.13 m / day, the specific result was 0.32 with aquifer in the form of sand. Based on the flownet, the source of recharge comes from the western side of the watershed which flows eastward with a potential of 14,517 m3 / day ≈ 168.02 lt / sec.Pengambilan airtanah secara berkelanjutan dapat dicapai jika terjadi keseimbangan antara pengambilan dan pengisian airtanah. Kemampuan akuifer dalam pelepasan airtanah yang mempengaruhi pengambilan dan pengisian airtanah tergantung pada karakteristik akuifer. Untuk itu, maka karakteristik suatu akuifer perlu diketahui agar jumlah pengambilan tidak melebihi daripada pengisian airtanah. Penelitian bertujuan untuk mengetahui posisi, ketebalan, jenis, hasil spesifik dan konduktifitas hidraulik akuifer serta mengidentifikasi daerah resapan sebagai sumber pengisian airtanah.dan potensi airtanah. Penelitian dilakukan dengan menginterpolasi data litologi dan pengukuran konduktivitas hidraulik akuifer dengan metode uji pemompaan. Nilai konduktivitas hidraulik diolah dengan menggunakan Solver Add Ins pada Microsoft Excel untuk mendapatkan nilai konduktivitas optimal. Sumber resapan airtanah diprediksi berdasarkan jejaring aliran data kontur muka airtanah dan potensi airtanah dihitung dengan pendekatan Darcy’s. Hasil penelitian menunjukkan bahwa konduktivitas hidraulik pada daerah penelitian sebesar 16,13 m/hari, hasil spesifik sebesar 0,32 dengan akuifer berupa pasiran. Berdasarkan jejaring aliran, sumber resapan berasal dari sisi Barat DAS mengalir ke arah timur dengan potensi sebesar 14.517 m3/hari ≈ 168,02 lt/dt
Organoleptic Quality of Corn Flour (Zea mays l.) by Oven Method
Get PDFDiversification of processed corn into flour increases corn value. Corn flour is a fine grain from dried corn. This study was carried out to determine the organoleptic quality of corn flour (texture, color, and aroma) through the drying process by the oven method. The best moisture test of dried corn flour was at 80°C, with 7.5% of moisture content, and 3 hours of the drying process. The organoleptic test showed a different score of aroma, color, and texture at various temperatures. Based on panelist assessments showed that 3.71 of aroma score (rather like), 3.86 of color score (rather like), and 2.86 of texture (like moderately) at 60°C; 3.71 of aroma, color, and texture score (like) at 70°C; 4.14 of aroma score (like), 3.71 of color score (rather like), and 4.86 of texture score (like very much) at 80°C. The best result from organoleptic evaluation test was corn flour by drying at 80 ° C with 4.24 of average score and included preferred category
The Study of Chemical Contents, Daily Values, and Microbiology of Chicken Chili Sauce
Get PDFThe chicken chili sauce was made by sautéing chili, onion, garlic, salt, sugar, monosodium glutamate, and chicken using palm oil. The chili sauce nutrition was improved by adding chicken meat because it contains animal protein which was liked by the community. This study was examined the chemical content, daily values, and microbiology of chicken chili sauce. The chemical content parameters tested included water content, fat, protein, carbohydrate, energy, and vitamin C. The nutritional adequacy rate was calculated based on the chemical content of chili sauce with a serving size of 20 g. The microbiological parameters tested were total plate count, Salmonella, Staphylococcus, and Coliform. The data obtained were analyzed descriptively. The results showed that the chemical content of chicken chili sauce consisted of 12.18% water, 0.88% ash, 7.88% protein, 55.91% fat, 3.14% carbohydrate, 3.69% sugar, 627 kcal energy, 41 mg sodium, 5 mg vitamin C, and 7 mek O2/kg peroxide numbers. The daily values of chicken chili sauce were calculated based on the average energy sufficiency of 2,150 kcal per person per day with a serving size of 20 g then by consuming chili sauce per serving can meet the daily needs of fat 16.69%, protein 2.63%, carbohydrate 1.42%, sodium 0.55%, and vitamin C 1.11%. The chicken chili sauce was safe for consumption because the bacterial contamination was still low with a total plate count of 1.4x102 CFU/mg, Salmonella, Staphylococcus, and Coliform were negative.The chicken chili sauce was made by sautéing cayenne pepper, onion, garlic, salt, sugar, monosodium glutamate, and chicken meat using palm oil. The chili sauce nutrition was improved with the addition of chicken meat for it contains protein common in the community. This study examined the chemical content, daily values, and microbiology of chicken chili sauce. The chemical content parameters analyzed were water, fat, protein, carbohydrate, energy, and vitamin C. The daily values were calculated based on the chemical content of chili sauce with a serving size of 20 g. The microbiological parameters which tested were total plate count, Salmonella, Staphylococcus, and Coliform. The obtained data was analyzed descriptively. The results showed that the chemical content of chicken chili sauce consists of 12.18% water, 0.88% ash, 7.88% protein, 55.91% fat, 3.14% carbohydrate, 3.69% sugar, 627 kcal energy, 41 mg sodium, 5 mg vitamin C, and 7 mek O2/kg peroxide numbers. The daily values of chicken chili sauce were calculated based on the average energy sufficiency of 2,150 kcal per person per day with a serving size of 20 g then by consuming chicken chili sauce per serving can meet the daily needs of fat 16.69%, protein 2.63%, carbohydrate 1.42%, sodium 0.55%, and vitamin C 1.11%. The chicken chili sauce is safe for consumption because the bacterial contamination is low with a total plate count of 1.4x102 CFU/mg, Salmonella, Staphylococcus, and Coliform were negativ