OJS (Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin)
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Analisis Beta Karoten dan Vitamin pada Kulit dan Daging Buah Pisang Tongka Langit (Musa Troglodytarum L.) di Kota AmbonAROTEN DAN VITAMIN PADA KULIT DAN DAGING BUAH PISANG TONGKA LANGIT (Musa troglodytarum L.) DI KOTA AMBON
No full textBanana Tongka Langit with fruit bunches soaring up has varied morphological characters including fruit size (long and short), fruit flesh color (yellow to orange) and different banana peel colors (yellow, yellowish orange, reddish orange, reddish brown, and brown) brownish orange) which indicates the presence of beta carotene content. The purpose of the study was to analyze the content of beta carotene and vitamins in the skin and flesh of the Tongka Langit banana using the High Performance Liquid Chromatography method. The results of the analysis of the highest beta carotene content in long fruit flesh is 65.33 mg / 100 and the lowest in short fruit meat is 22.31 mg / 100g. The most vitamin A found in short fruit skin 2260.63 mg / 100g and long fruit skin has the lowest value. The highest value of Vitamin B content is found in long fruit peels at 0.11 mg / 100g and the lowest in long fruit flesh and short fruit peels at 0.09 mg / 100g. The most vitamin C found in long fruit flesh is 28.48 mg / 100g, and the lowest in long fruit skin is 11.99 mg / 100g. The highest vitamin E was found in long fruit peels at 0.41 mg / 100g and the lowest was in short fruit flesh at 0.21 mg / 100g, while vitamin D was not found in all samples.Pisang Tongka Langit dengan tandan buah menjulang ke atas memiliki karakter morfologi yang bervariasi diantaranya ukuran buah (panjang dan pendek), warna daging buah (kuning sampai oranye) dan warna kulit pisang yang berbeda (kuning, oranye kekuningan, oranye kemerahan, merah kecoklatan, dan oranye kecoklatan) yang mengindikasikan adanya kandungan beta karoten. Tujuan penelitian untuk menganalisis kandungan beta karoten dan vitamin pada kulit dan daging buah pisang Tongka Langit menggunakan metode High Performance Liquid Chromatography. Hasil analisis kandungan beta karoten tertinggi pada daging buah panjang sebesar 65,33 mg/100 dan terendah pada daging buah pendek 22,31 mg/100g. Vitamin A yang terbanyak terdapat pada kulit buah pendek 2260,63 mg/100g dan kulit buah panjang memiliki nilai yang paling rendah. Nilai kandungan Vitamin B yang tertinggi terdapat pada kulit buah panjang sebesar 0,11 mg/100g dan yang terendah pada daging buah panjang dan kulit buah pendek sebesar 0,09 mg/100g. Vitamin C yang terbanyak terdapat pada daging buah panjang sebesar 28,48 mg/100g, dan yang terendah pada kulit buah panjang 11,99 mg/100g. Vitamin E yang tertinggi terdapat pada kulit buah panjang sebesar 0,41 mg/100g dan yang terendah terdapat pada daging buah pendek sebesar 0,21 mg/100g, sedangkan vitamin D tidak ditemukan pada semua sampel
Isolation of papain-soluble collagen from the skin of snake-head fish (Channa striata)
Get PDFSnake-head fish (Channa striata) skin categorized a byproduct contains a higher concentration of collagen. The collagen can be extracted by using protease, which is known as Papain Soluble Collagen (PaSC). This study aimed to isolate the collagen from the snake-head fish skin using papain. The yield percentage and moisture content of PaSC in the skin was determined. Measurements using SDS-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared spectroscopy (FTIR) were performed to characterize the PaSC and its functional groups. The results showed that the yields and moisture content of PaSC were 8.9% and 6.07%, respectively. The PaSC characterized by two α-chains appeared as collagen type I. Fourier transform infrared (FTIR) spectra of PaSC confirmed a triple-helical structure of collagen. The results indicated that snake-head fish skin could be used as potential resources of collagen and papain can be used as an alternative affordable enzyme
Penjatah Pupuk Granular Laju Variabel Untuk Tanaman Jagung
Get PDFThe need for corn has increased along with population growth. The increase in needs must of course be accompanied by an increase in corn production, one of which is by meeting the needs of plant nutrients during growth. In order to optimize plant growth, precision fertilization Need to be apply. However, the unavailability of precision fertilizer applicator for corn plants is an obstacle. This research is expected to be able to provide a precision rationing unit design for granular fertilizer in corn cultivation. The rationing unit is built using a 24 V 200 rpm DC motor and is controlled using an Arduino mega module. Allotment uses a rotor with a volume of 26.52 cm3 / rotation. Control using PID. The fertilizer used is NPK fertilizer. The test results show that the system can control fertilizer rationing with a 96% determination coefficient. And able to aplly NPK fertilizer up to 2 tons / ha.Kebutuhan jagung mengalami peningkatan seiring dengan pertumbuhan penduduk. Peningkatan kebutuhan tersebut tentunya harus dibarengi dengan peningkatan produksi jagung, salah satunya dengan pemenuhan kebutuhan hara tanaman selama pertumbuhan. Perlu pengaplikasian pupuk yang sesuai dengan kebutuhan tanaman (pemupukan presisi) agar dapat mengoptimalkan pertumbuhan tanaman. Namun demikian belum tersedianya aplikator pemupukan presisi tanaman jagung menjadi kendala. Penilitan ini diharapkan mampu memberikan desain unit penjatah presisi untuk pupuk granular pada budidaya tanaman jagung. Unit penjatah dibuat menggunakan motor DC 24 V 200 rpm dan dikontrol menggunakan modul Arduino mega. Penjatahan menggunakan rotor dengan volume 26.52 cm3/rotasi. Pengontrolan menggunakan PID. Pupuk yang digunakan adalah pupuk NPK. Hasil pengujian menunjukkan bahwa system dapat mengontrol penjatahan pupuk dengan koefisien determinisasi sebesar 96 %. Dan dapat menjatah pupuk NPK hingga 2 ton/ha
PERANCANGAN PRODUK PAI BUAH LAI DENGAN MENGGUNAKAN MODEL KANO DAN METODE QFD
Get PDFLai is the original fruit of Borneo. Lai has the potential as a superior tropical fruit to accompany durian with its unique properties. Lai has yellow and orange flesh, fresh taste, and soft fragrant. The utilization of lai fruit is still not maximum, it can be seen that the fruit is only sold when the fruit is ripe and consumed directly without any processing innovation so that the selling value of the fruit is low and the shelf life is short. The purpose of this research is to design processed lai fruit into pie products according to consumer needs using the Kano Model and The Quality Function Deployment (QFD) Method at the product planning stage. Data collection was carried out by distributing Kano questionnaires and the level of importance questionnaires. Questionnaires were distributed to people who lived in Samarinda who have an age range between 20 to 30 years who have consumed pies and lai fruit. The Kano questionnaire was used to determine the characteristics required by consumers. While the importance level questionnaire was used to obtain data on the level of consumer interest. The Kano model and Quality Function Development (QFD) Method were used to process the data in the product planning stage by compiling the House of Quality (HOQ). Based on data processing by using The Kano Model, obtained there were 12 statements classified as one dimensional, 2 statements classified as must be, and 7 statements classified as indifferent. There were 14 statements related to consumer’s characteristics classified into Quality Function Development (QFD), they were included in the category one dimensional and must be. Based on data processing by using Quality Function Development (QFD), obtained 12 technical parameters which could be developed based on consumers’ need. The marketable design of the Lai pie product that is preferred by consumers is the one with dough mixing process, baking process, and quality control process.Those three technical parameters are closely related to the five priorities of consumers’ characteristics. The dough mixing process is associated with the existed genuine taste of Lai and the smoothness of Lai vla (custard). The baking process is affiliated with the crispiness of Lai pie crust and its delicious aroma. The Quality Control process is related to product sorting before it is marketed.
 
Analisis Kinetika Perubahan Kualitas Fisik Terung Ungu (Solanum Melongena L.) Selama Penyimpanan
Get PDFEggplant is one of fruit much like by many people. Postharvest handling of eggplant could reduce losses due to short shelf life. One of the method to extend the shelf life of eggplant was stored at low temperature and soaked into solution of calcium cloride. The purpose of this research was to study kinetics eggplant quality during storage. Treatment to research was eggplant soaked in solution of calsium clorida (CaCl2) with concentration 0%, 1% and 2% then stored at 28°C and low temperature (9°C). Rate of quality is analyzed using kinetic equation. The kinetics of weight losses use zero-order, first-order was for hardness change and total dissolved solids. The research result showed that soaked into solution of calcium chloride (CaCl2) was capable of inhibiting the rate of change the quality of eggplant.Terung ungu merupakan salah satu buah yang banyak digemari oleh masyarakat. Adanya penanganan pascapanen pada terung ungu bertujuan untuk mengurangi kerugian karena umur simpan yang pendek. Salah satu upaya untuk memperpanjang umur simpan terung ungu yaitu dengan penyimpanan pada suhu rendah dan perlakuan perendaman larutan kalsium klorida (CaCl2). Tujuan dari penelitian ini adalah untuk mempelajari kinetika kualitas terung ungu selama penyimpanan. Perlakuan pada penelitian ini yaitu terung ungu direndam dalam larutan kalsium klorida (CaCl2) konsentrasi 0%, 1% dan 2% kemudian disimpan pada suhu ruang (28°C) dan suhu rendah (9°C). Laju penurunan kualitas dianalisis dengan menggunakan persamaan kinetika. Kinetika perubahan susut bobot menggunakan orde nol, orde satu untuk kinetika perubahan tekstur dan total padatan terlarut. Hasil penelitian menunjukkan pemberian perlakuan perendaman dengan larutan kalsium klorida (CaCl2) mampu menghambat laju perubahan kualitas terung ungu
TOTAL BAKTERI ASAM LAKTAT, TOTAL ASAM, NILAI pH, SINERESIS, TOTAL PADATAN TERLARUT DAN SIFAT ORGANOLEPTIK YOGHURT METODE BACK SLOOPING
Get PDFThis study aims to determine the total lactic acid bacteria, total acid, pH value, syneresis, and organoleptic properties of yogurt using the back slooping method. Experiments were made by taking bacteria from yogurt products (biocul) with variations in the incubation time of room temperature, 37 oC, 40 oC, 45 oC, and 37 oC to 40 oC. The results of the analysis on total lactic acid bacteria, total acid, pH value, and viscosity of yoghurt with the back slooping method gave different results. Meanwhile, the organoleptic test used the hedonic level of preference, which included aroma, color, texture, and overall acceptance. Total lactic acid bacteria 8,03-8,29 log CFU / ml; total acid 0.95-1.26%; pH value 3.70-4.78; total dissolved solids 10.1-12.0%; Organoleptic test with the level of preference including color, aroma, texture and overall acceptance, obtained a preference score of 4, which means like. Based on the organoleptic test, it can be concluded that the best quality of yogurt with the back-loop method of incubation temperature of yogurt B5 with an incubation temperature of 37 oC to 40 oCPenelitian ini bertujuan dalam mengetahui total bakteri asam laktat, total asam, nilai pH, sineresis, dan sifat organoleptik pada yoghurt secara metode back slooping. Percobaan dibuat dengan mengambil bakteri dari produk yoghurt (biokul) dengan variasi waktu inkubasi suhu ruang, 37oC, 40oC, 45oC, dan suhu 37oC ke suhu 40oC. Hasil analisis pada total bakteri asam laktat, total asam, nilai pH, dan viskositas yoghurt metode back slooping memberikan hasil yang berbeda-beda. Sedangkan uji organoleptik dengan uji hedonik tingkat kesukaan yang meliputi aroma, warna, tekstur, dan penerimaan secara keseluruhan. Total bak teri asam laktat 8,03-8,29 log CFU/ml; total asam 0,95-1,26%; nilai pH 3,70-4,78; total padatan terlarut 10,1-12,0%; Uji organoleptik dengan tingkat kesukaan meliputi warna, aroma, tekstur dan penerimaan keseluruhan diperoleh skor hasil kesukaan skala 4 yang berarti suka. Berdasarkan uji organoleptik dapat disimpulkan bahwa kualitas yoghurt yang paling baik dengan metode back sloop suhu inkubasi yoghurt B5 dengan suhu inkubasi 37oC ke suhu 40o
The Effect of Kluwih (Artocarpus communis) Fruit Flesh Addition to the Nutrition Content of Mackerel Tuna Fish Abon
Get PDFOne of the plants that are easily found in tropical country including Indonesia, but has not been used optimally is Kluwih fruit (Artocarpus communis). In fact, the fiber content in Kluwih is similar to meat that makes it good to be used as abon ingredient. Abon normally made of meat that makes the price generally high. To reduce the prices of abon to be affordable by the middle and lower classes, abon products can be made from vegetable ingredients (such as Kluwih) combined with meat. The research methods consisted of three treatments with different in the amount of Kluwih and Mackerel tuna fish ratio. We concluded that Kluwih fruit could be used as a substitute for meat in Abon making. The Kluwih addition in Fish Abon making affects the nutrition content of the Mackerel tuna abon final product significantl
Study in vitro and in silico on effectiveness noni fruit extract (Morinda Citrifolia) to reducing hypertension
Get PDFHypertension is one of the major causes of stroke. Stroke can be prevented by controlling hypertension. Noni fruit proved to have antihypertensive effect. Noni Fruit contains scopoletin and xeronin compounds that play a role in antihypertensives. This study aims to determine the effectiveness of noni fruit extract to controlling hypertension. The research method used is pre-test and post-test matched control group. The 6 Wistar rats were divided into 3 groups consisting of 1 treatment group and 2 control groups. Group P1 was induced by using ketamine 0.05 ml + epinephrine 0.2 ml + 6 ml noni fruit extract, group K (-) induced by ketamine 0.05 ml + epinephrine 0.2 ml without extract, and group K (+) induced by using ketamine 0.05 ml + epinephrine 0.2 ml + captopril 2.5 mg. The results showed that epinephrine can be used as a hypertensive inducer. Noni fruit extract as much as 6ml can provide antihypertensive effects. In Vitro, test result showed that noni fruit extract can reduce blood pressure by an average decrease in blood pressure of 58,5 mmHg While captopril 25,5 mmHg. in addition to the in vitro test, the results of the in-silico test showed that the noni fruit extract can significantly reduce blood pressure compared to anti-hypertensive drugs (captopril). the value of scopoletin in noni fruit is -7.6. and captopril only -5.7
Prediksi Debit Aliran Sub-DAS Bantimurung Menggunakan Model HEC-HMS
Get PDFBantimurung watershed is the resource of irrigation water for the surrounding communities and the last few years the change in the magnitude of the maximum discharge and the minimum discharge fluctuates considerably. This study aimed to predict the flow discharge and investigate the validity of HEC-HMS model (Hydrologic Engineering Center's Hydrologic Modeling System) in predicting the flow discharge in the Bantimurung watershed of Maros Regency. The method used in this study was a quantitative method which included data collection of the research data in the field, such as rainfall data, discharge flow rate, soil texture and land use as well as the characteristics of Bantimurung watershed. Data analysis was done using HEC-HMS software. This software performed empirical simulation using rainfall, land slope, land use, soil physical characteristics and generate predicted discharge flow rate. The HEC-HMS model was calibrated using data from Public Work (PU) which were collected in 2006. The calibrated model was then validated using 2014 data. The calibration and validation results indicated that the predicted data were in good agreement with measured data R2 and NSE value of 0,546 and 0,595 respectively from the calibration process and 0,512 and 0,490 from the validation process. These results suggest that the HEC-HMS model can predict the measured discharge flow rate adequatelySub-DAS Bantimurung merupakan sumber air irigasi bagi masyarakat di sekitarnya dan beberapa tahun terakhir perubahan besarnya debit maksimum dan debit minimum mengalami fluktuasi yang cukup tinggi. Penelitian ini bertujuan untuk memprediksi debit aliran dan mengetahui tingkat kevalidan model HEC-HMS (Hydrologic Engineering Center’s Hydrologic Modeling System) dalam memprediksi besarnya debit aliran pada Sub-DAS Bantimurung Kabupaten Maros. Penelitian ini menggunakan metode kuantitatif yang meliputi pengumpulan data di lapangan seperti : data curah hujan, debit, tekstur tanah dan penggunaan lahan serta karakteristik Sub-DAS Bantimurung. Data dianalisis menggunakan aplikasi HEC-HMS. Aplikasi ini melakukan simulasi empiris menggunakan data curah hujan, kemiringan tanah, penggunaan lahan, karakteristik tanah dan secara umum memprediksi laju debit aliran. Pemodelan HEC-HMS melakukan kalibrasi menggunakan data dari Dinas Pekerjaan Umum dengan data tahun 2006. Proses kalibrasi dan validasi model menggunakan data tahun 2014. Proses kalibrasi dan validasi menunjukkan bahwa data simulasi hasil prediksi mendekati nilai hasil pengukuran dimana nilai R2 dan NSE masing-masing adalah sebesar 0,546 dan 0,595 sedangkan hasil validasi menunjukkan nilai 0,512 dan 0,490. Hasil penelitian menunjukkan bahwa model HEC-HMS cukup valid digunakan untuk memprediksi debit alira
EVALUASI KESESUAIAN LAHAN PENGEMBANGAN KOMODITI TANAMAN PANGAN BERBASIS SPASIAL DI KEC. TANETE RIAJA, KAB. BARRU
Get PDFIncreasing land productivity, especially in the agricultural sector, are absolutely necessary at this time. One effort that can be done is by evaluating the characteristics of the land in order to obtain suitable information for the development of agricultural commodities in an area. The purpose of this study was to provide information on land characteristics and to analyze the level of land suitability for the development of food crop commodities (rice, corn, soybeans and cassava). The land characteristic parameters observed included climate, land morphology, soil physical and chemical properties. The results show that it is possible to develop food crops in Tanete Riaja District, even though only in the S2 and S3 categories. The slope factor is the main obstacle in the development of this commodity, so that crop management such as terracing and intercropping systems is an alternative cropping model that can be implemented. Low soil fertility and acidic soil pH are manageable factors that can be improved to increase soil quality.Usaha peningkatan produktivitas lahan, khususnya pada bidang pertanian, mutlak untuk diterapkan saat ini. Salah satu upaya yang dapat dilakukan yaitu dengan mengevaluasi karakteristik lahan sehingga diperoleh informasi yang cocok untuk pengembangan komoditi pertanian di suatu wilayah. Tujuan dari penelitian ini adalah untuk memberikan informasi karakteristik lahan serta menganalisis tingkat kesesuaian lahan untuk pengembangan komoditi tanaman pangan (padi, jagung, kedelai dan ubi kayu). Parameter karakteristik lahan yang diamati meliputi iklim, morfologi lahan, sifat fisik dan kimia tanah. Hasil penelitian menunjukkan pengembangan tanaman pangan sangat memungkinkan untuk dikembangkan di Kec. Tanete Riaja meskipun hanya dalam kategori S2 dan S3. Faktor kemiringan lereng merupakan penghambat utama pengembangan komoditi tersebut, sehingga manajemen pertanaman seperti terasering dan sistem tumpang sari merupakan alternatif model pertanaman yang dapat dilakukan. Tingkat kesuburan tanah yang rendah dan pH tanah yang masam merupakan faktor yang manageable sehingga dapat diperbaiki untuk meningkatkan kualitas lahan