OJS (Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin)
Not a member yet
447 research outputs found
Sort by
Pengisian Air Dan Nutrisi Otomatis Pada Reservoir Hidroponik Kratky Untuk Budidaya Pakcoy (Brassica Rapa Subsp Chinensis): PENGISIAN AIR DAN NUTRISI OTOMATIS PADA RESERVOIR HIDROPONIK KRATKY UNTUK BUDIDAYA PAKCOY (Brassica rapa subsp chinensis)
No full textThe automated water and nutrient filling system in the Kratky hydroponic method for pak choi (Brassica rapa subsp. chinensis) is designed to control the reservoir’s water level and nutrient concentration. An ultrasonic sensor measures the water surface height, while a TDS sensor monitors nutrient concentration. Both sensors are controlled by an Arduino Uno microcontroller, which manages the operation of the water and nutrient pumps. This study aimed to design and test the automated filling system. The research involved tool development, system testing, and data analysis through calibration using percentage error and Root Mean Square Error (RMSE) to evaluate the pump’s performance. The results showed that the system functioned optimally: the water pump was activated when the water level ranged between 30 and 40 cm, and the nutrient pump operated when the ppm value fell below 600. The ultrasonic sensor had an error of 0.76%, and the TDS sensor 0.60%, both under 1%, indicating high accuracy. At 30 days after transplanting, the pak choi plants had an average height of 15.05 cm and a leaf width of 14.98 cm. The water pump performance under the automated filling system had an RMSE value of 7.5498, indicating good reliability.Sistem pemberian air dan nutrisi otomatis pada hidroponik Kratky untuk tanaman pakcoy (Brassica rapa subsp. chinensis) berfungsi sebagai pengendali ketinggian air dan konsentrasi nutrisi dalam reservoir. Sensor ultrasonik digunakan untuk mengukur permukaan air, sedangkan sensor TDS mendeteksi tingkat kepekatan nutrisi. Kedua sensor diatur oleh mikrokontroler Arduino UNO untuk mengoperasikan pompa air dan pompa nutrisi. Penelitian ini bertujuan merancang dan menguji sistem kontrol otomatis tersebut. Proses dilakukan melalui tahap perancangan alat, pengujian sistem, serta analisis data menggunakan kalibrasi persentase error dan perhitungan Root Mean Square Error (RMSE) guna menilai kinerja pompa air. Hasil penelitian menunjukkan bahwa sistem bekerja secara optimal. Pompa air aktif saat tinggi muka air berada antara 30–40 cm, sementara pompa nutrisi menyala ketika nilai ppm turun hingga batas 600 ppm. Sensor ultrasonik memiliki tingkat error sebesar 0,76%, dan sensor TDS sebesar 0,60%; keduanya berada di bawah 1%, sehingga dikategorikan sangat akurat. Pada 30 HST, tanaman pakcoy menunjukkan tinggi rata-rata 15,05 cm dan lebar daun 14,98 cm. Kinerja pompa air dalam sistem otomatis memiliki nilai RMSE sebesar 7,5498, yang menunjukkan performa cukup bai
Potensi Tepung Cangkang Telur dalam Pengembangan Berbagai Inovasi Makanan Berbasis Kalsium Alami
Full text link The addition of calcium from eggshell powder is known to have a relatively high absorption rate of 45.59%.The method used in this article is a literature article using review article technique. The articles used in this article were obtained through a search using several search google scholar. The keywords used in the search were tailored to the problem, namely "eggshell powder" or "eggshell flour" and "eggshell calcium fortification" in Indonesian and "eggshell powder" or "eggshell flour" and "eggshell calcium fortification" in English.The magnesium content in eggshell powder, at 233.16 ppm, indicates that in addition to being a source of calcium, this flour also contains other important minerals. Magnesium plays a role in bone metabolism, nerve function, and muscle function. The magnesium (Mg) content in a 20-gram sample is ± 0.02%. This very high calcium content indicates that eggshell flour is a potential natural source of calcium, even very rich compared to many other food ingredients. The value of 1,831.62 ppm or Calcium (Ca) Content in 20 grams of sample = ± 0.18% indicates the effectiveness of the treatment method (boiling and oven) in maintaining or concentrating the mineral content without much loss.Penambahan kadar Kalsium yang berasal dari bubuk cangkang telur diketahui memiliki tingkat penyerapan cukup tinggi mencapai 45,59%. Metode yang digunakan pada artikel ini adalah studi literatur menggunakan teknik riview artikel. Artikel-artikel yang digunakan pada artikel ini diperoleh melalui pencarian menggunakan Google scholar. Kata kunci yang digunakan pada pencarian disesuaikan dengan permasalahan, yaitu “bubuk cangkang telur” atau “tepung cangkang telur” dan “fortifikasi kalsium cangkang telur” dalam pencarian Bahasa Indonesia serta “eggshell powder” atau “eggshell flour” dan “calcium fortification of eggshell” dalam pencarian Bahasa Inggris. Kandungan magnesium dalam tepung cangkang telur sebesar 233,16 ppm menunjukkan bahwa selain sebagai sumber kalsium, tepung ini juga mengandung mineral penting lainnya. Magnesium berperan dalam metabolisme tulang, fungsi saraf, dan otot. Kandungan Magnesium (Mg) dalam 20 gram sampel = ± 0,02%. Kadar kalsium yang sangat tinggi ini menunjukkan bahwa tepung cangkang telur merupakan sumber kalsium alami yang potensial, bahkan sangat kaya dibandingkan dengan banyak bahan pangan lainnya. Nilai 1.831,62 ppm atau Kandungan Kalsium (Ca) dalam 20 gram sampel = ± 0,18% menunjukkan efektivitas metode perlakuan (rebus dan oven) dalam mempertahankan atau mengonsentrasikan kandungan mineral tersebut tanpa banyak kehilangan
Pemanfaatan Limbah Tongkol Jagung Menjadi Briket Arang Di Desa Tombolo, Kecamatan Gantarangkeke, Kabupaten Bantaeng
Full text linkLimbah tongkol jagung terus mengalami peningkatan pada setiap tahunnya. Tongkol jagung tersebut menjadi sampah yang dipandang tidak memiliki nilai ekonomi yang berarti oleh masyarakat Desa Tombolo sehingga hanya dibuang begitu saja tanpa digunakan atau dimanfaat lebih lanjut. Usaha yang dilakukan untuk menanggulangi persoalan tersebut melalui proses pengolahan limbah tongkol jagung menjadi briket arang. Briket arang adalah sumber energi alternatif pengganti yang dihasilkan dari bahan yang mengandung karbon dengan proses pemanasan pada temperatur tinggi. Tujuan dari pemanfaatan limbah tongkol jagung yaitu untuk mengurangi limbah yang terbuang sia-sia dan membantu perekonomian masyarakat Desa Tombolo. Metode pelaksanaan yang dilakukan adalah pelatihan pembuatan briket arang dari limbah tongkol jagung. Luaran yang dicapai adalah produk briket arang dari tongkol jagung. Kelebihan dari briket arang yang dihasilkan yaitu lebih menghemat energi, ramah lingkungan, tidak berbau, tidak menyebabkan limbah baru, dan memiliki aroma alami yang khas
Design and development of dragon fruit (Hylocereus polyrhizus) peel extract-based freshness indicators for avocado (Persea americana Mill.) smart packaging
Full text linkAvocado (Persea americana Mill.) is classified as a climacteric fruit, which experience a surge in respiration rate after harvest. Therefore, consumers usually need to be cautious when selecting avocados to ensure they obtain fruits with an acceptable level of freshness. However, the actions taken by consumers further exacerbate the damage to avocados, such as bruising caused by pressing the fruit to assess its ripeness. One approach to minimize such damage is the use Persea americana of indicator labels to assess the fruit quality. Freshness indicators can be made from various natural and synthetic materials. One natural dye that can be used is dragon fruit peel, which contains high levels of anthocyanin compounds that serve as natural colorants. This study aims to determine the optimal treatment for indicator labels production and color changes of indicator labels during avocado storage. The research was conducted in two stages: stage I to determine the optimal pH of dragon fruit extract and stage II to assess the quality changes of avocado and the color changes of the indicator label. The best treatment for producing smart packaging indicator labels was at pH 7 with a soaking time of 5 hours. These labels can indicate changes in avocado quality during storage through color variation. A purplish-red color indicates that the fruit is still unripe, which then changes to pink when the fruit ripens. The indicator label turns to shades of pink and yellow as the ripening progresses, and eventually develops black spots, indicating that the fruit has deteriorated
Effects of Blanching Pretreatment on the Quality Attributes of Freeze-Dried Red Dragon Fruit (Hylocereus costaricensis)
Full text linkFreeze drying is an effective method for preserving heat-sensitive fruits such as dragon fruit (Hylocereus costaricensis) by removing moisture through sublimation. This study aimed to evaluate the effect of blanching pretreatment on the quality attributes of freeze-dried dragon fruit, including moisture content, color, total soluble solids (TSS), and texture. A completely randomized design with two treatments (blanched at 90°C for 3 minutes and unblanched) and three replications was employed. Samples were cut into 1 mm and 3 mm thicknesses and freeze-dried at –50°C and 20 Pa for 24 hours. Results showed that blanching significantly reduced moisture content (final difference ≈1%), but also led to greater color degradation (lower L∗ and a∗ values, higher ΔE) and softer texture compared to unblanched samples. TSS values were lower in blanched samples. In conclusion, blanching enhances drying efficiency but compromises color, texture, and soluble solids retention in freeze-dried dragon fruit
Efficacy of alginate and pectin-based edible coatings in extending the shelf life of potato tubers
Full text linkHydrocolloids are macromolecular food ingredients with high water-absorption capacities, playing a vital role in modulating texture and enhancing product stability. This review critically examines the potential of alginate and pectin as foundational materials for edible coatings designed to extend the postharvest shelf life of potato (Solanum tuberosum) tubers. This review was conducted using scholarly databases, including Google Scholar and ScienceDirect, to synthesize current research findings. The consolidated evidence indicates that edible coatings formulated from alginate and pectin significantly prolong potato shelf life. The primary mechanisms of action include: (1) suppressing tuber respiration rate, thereby decelerating metabolic degradation; (2) forming a semi-permeable barrier that markedly reduces water loss, maintaining turgor and weight; and (3) providing a physical shield against microbial invasion. Furthermore, alginate-pectin matrices effectively inhibit the activity of polyphenol oxidase, mitigating enzymatic browning and preserving the tuber's visual appeal. Consequently, these coatings help maintain the potato's textural firmness and nutritional content throughout extended storage periods. In conclusion, alginate-pectin based edible coatings represent a promising, sustainable technology for postharvest potato management. By concurrently modulating respiration, minimizing moisture loss, and offering a platform for active compounds, these biopolymer coatings effectively preserve critical quality attributes and extend commercial shelf life
Effect of coconut milk-rice ratios and cooling-reheating cycles in amylose-lipid complex of buras: Indonesian traditional rice cake
Full text linkResistant starch (RS), particularly RS5, has attracted considerable scientific interest due to its potential health-promoting effects, including reduced risk of degenerative diseases. However, research on RS5 in commonly consumed food products, like Buras, a traditional Indonesian dish, remains limited. Buras is made by cooking rice with coconut milk, which contains starch and lipids that can interact to form amylose-lipid complexes. The present study evaluates the effect of varying rice-to-coconut milk ratios and multiple cooling-reheating cycles on the formation of RS5 in Buras. The experimental method involved preparing Buras with four different rice-to-coconut milk ratios: P1 (1:1), P2 (1:2), P3 (1:3), and P4 (1:4). After cooking, Buras were subjected to multiple cooling-heating cycles, where they were cooled at 4°C for 6 hours and reheated in a steamer for 10 minutes. Control samples (S0) underwent no cooling-reheating cycles. Several parameters were measured, including amylose content, RS, starch digestibility, physicochemical characteristics, and complexing index (CI). Results indicated that the P2 ratio (1:2) produced the highest RS (7%) and significantly reduced starch hydrolysis. The amylose-lipid complex in Buras was confirmed through XRD peaks at 13°, 17°, and 20°, as well as FTIR ester group signals. Additionally, multiple cooling-reheating cycles further increased RS content while reducing starch digestibility. The findings suggest that the rice-to-coconut milk ratio and post-cooking processing are crucial for optimizing RS5 formation in Buras, offering potential health benefits and improving its nutritional profile. This research contributes to modernizing traditional recipes while maintaining their cultural significance
Potensi Fraksi Minyak Sawit Sebagai Pengganti Lemak Kakao Pada Produk Cokelat
Full text linkThe demand for chocolate continues to increase along with high public consumption. One of the main components in chocolate formulation is fat, which generally comes from cocoa butter. However, the availability of cocoa butter is limited and the price is relatively high, so a more economical and easily obtained substitute material is needed locally to support the sustainability of the chocolate industry. This study aims to examine the potential of palm oil fractions, especially palm stearin and olein, as a partial substitute for cocoa butter (Cocoa Butter Substitute/CBS) in chocolate formulations. The study was conducted through a literature review of scientific journals published in the last 10 years, which included chemical, physical, and sensory analysis data on palm oil-based chocolate products. The results of the study showed that stearin increased the melting point and firmness of the product, while olein produced a softer texture and a smoother melting sensation. Sensorially, olein-based formulations showed a higher level of acceptance than stearin, especially in color, aroma, taste, and texture attributes. In addition, palm oil fractions do not produce trans fats, and are able to maintain the balance of solid and liquid fats, while supporting the stability of the product emulsion. This study shows that palm oil fractions, especially through the right combination of stearin and olein, have great potential as a substitute for cocoa butter without reducing physical or sensory quality, thus supporting the sustainability of chocolate production in the future.
Keywords: Palm oil, Stearin, Olein, Cocoa Butter Subtitute, ChocolatePermintaan cokelat terus meningkat seiring tingginya konsumsi masyarakat. Salah satu komponen utama dalam formulasi cokelat adalah lemak, yang umumnya berasal dari lemak kakao (Cocoa Butter). Namun, ketersediaan lemak kakao terbatas dan harganya relatif tinggi, sehingga diperlukan bahan pengganti yang lebih ekonomis dan mudah diperoleh secara lokal untuk mendukung keberlanjutan industri cokelat. Penelitian ini bertujuan mengkaji potensi fraksi minyak sawit, khususnya palm stearin dan olein, sebagai pengganti parsial lemak kakao (Cocoa Butter Substitute/CBS) dalam formulasi cokelat. Kajian dilakukan melalui telaah pustaka terhadap jurnal-jurnal ilmiah yang diterbitkan dalam 10 tahun terakhir, yang mencakup data analisis kimia, fisika, dan sensoris pada produk cokelat berbasis minyak sawit. Hasil studi menunjukkan bahwa stearin meningkatkan titik leleh dan kekokohan produk, sedangkan olein menghasilkan tekstur yang lebih lembut dan sensasi leleh yang lebih halus. Secara sensoris, formulasi berbasis olein menunjukkan tingkat penerimaan yang lebih tinggi dibandingkan stearin, terutama dalam atribut warna, aroma, rasa, dan tekstur. Selain itu, fraksi minyak sawit tidak menghasilkan lemak trans, serta mampu menjaga keseimbangan lemak padat dan cair, sekaligus mendukung stabilitas emulsi produk. Kajian ini menunjukkan bahwa fraksi minyak sawit, terutama melalui kombinasi yang tepat antara stearin dan olein, memiliki potensi besar sebagai pengganti lemak kakao tanpa menurunkan mutu fisik maupun sensoris, sehingga mendukung keberlanjutan produksi cokelat di masa depan.
Kata Kunci: Minyak Sawit, Stearin, Olein, Pengganti Lemak Kakao, Cokelat
 
MANFAAT BAHAN ORGANIK DAN PERAN CACING TANAH DALAM MENJAGA KESUBURAN TANAH
Full text linkSoil fertility decline has become a major challenge in the agricultural sector in East Java, particularly in sugarcane monoculture land of Tiru Kidul Village, Kediri. The low organic matter content, resulting from unsustainable land management, has led to decreased crop productivity, as indicated by hardened and barren soils. A team of faculty members and students from the Faculty of Agriculture at Brawijaya University conducted a Community Service Program to disseminate the importance of utilizing organic matter/crop residues to maintain soil fertility to farmers. Through a participatory and innovative approach using a planarcage demonstration tool, farmers were encouraged to observe directly the role of litter (plant residues) and earthworms in preserving soil fertility. Farmers observed that earthworm activity in planarcage with added organic matter (OM) was more active than without OM inputs. They also directly witnessed how earthworms increase soil porosity. Based on evaluation results, farmers' understanding of the role of litter and the positive benefits of earthworms improved. Negative perceptions of earthworms, which were thought to harm crops by consuming roots and soil, were clarified. With the increased awareness among farmers regarding the importance of returning organic matter (crop residues) to agricultural land, this initiative can promote more sustainable, environmentally friendly farming practices while maintaining long-term soil productivity.Penurunan kesuburan tanah menjadi tantangan utama dalam sektor pertanian di Jawa Timur, khususnya di lahan monokultur tebu di Desa Tiru Kidul, Kediri. Rendahnya bahan organik akibat pengelolaan lahan yang tidak berkelanjutan menyebabkan penurunan produktivitas tanaman yang ditandai dengan tanah menjadi keras dan gersang. Tim dosen dan mahasiswa Fakultas Pertanian Universitas Brawijaya melakukan Pengabdian Kepada Masyarakat (PKM) untuk melakukan diseminasi kepada petani terkait dengan pentingnya pemanfaatan bahan organik/residu panen dalam menjaga kesuburan tanah. Melalui pendekatan partisipatif dan inovatif dengan menggunakan alat peraga planarcage, petani diajak untuk mengamati langsung peran seresah dan cacing tanah dalam menjaga kesuburan tanah. Petani mengamati langsung bahwa aktivitas cacing pada planarcage dengan tambahan bahan organik (BO) lebih aktif dibandingkan tanpa masukan BO. Petani melihat secara langsung bagaimana cacing tanah meningkatkan pori-pori didalam tanah. Berdasarkan hasil evaluasi, pemahaman petani terhadap peran seresah dan manfaat positif cacing tanah relatif meningkat. Bahkan persepsi negatif tentang cacing tanah yang dianggap merugikan karena memakan akar tanaman dan tanah dapat diluruskan. Dengan meningkatnya kesadaran petani terhadap pentingnya pengembalian bahan organik (residu panen) di lahan pertanian. Hal ini dapat mendorong praktik pertanian yang lebih berkelanjutan yang ramah lingkungan sekaligus menjaga produktivitas lahan dalam jangka panjang
KAKAOBRIK: PEMANFAATAN LIMBAH KULIT KAKAO MENJADI BRIKET
Full text linkCommunity Service Learning (CSL) is one of the three pillars of higher education that must be carried out by all students as a primary requirement for graduation to achieve a bachelor's or diploma degree. Therefore, students must be prepared to adapt to the community to provide direct services in implementing the programs that have been designed. Based on the observations conducted, one of the potentials possessed by Rea Village is cocoa plantations. In the cocoa production process, cocoa husks are not utilised and end up as waste. This cocoa husk waste is simply left in the plantations or in residents' yards without being utilised. Cocoa husks themselves can be utilised to make briquettes. Therefore, to address the issue of cocoa husk waste, an innovation in the form of cocoa husk briquettes has been introduced. With cocoa husk briquettes, this can serve as a solution for waste management, an alternative energy source for the community, and a new economic potential for the community.
KKN merupakan salah satu tridarma perguruan tinggi yang wajib dilaksanakan oleh semua mahasiswa sebagai salah satu syarat utama kelulusan dalam mencapai predikat sarjana atau diploma, oleh karena itu mahasiswa harus siap beradaptasi dengan masyarakat untuk melakukan pelayanan langsung dalam menerapkan program yang sudah di rancang. Berdasarkan hasil observasi yang dilakukan, salah satu potensi yang dimiliki oleh Desa Rea adalah perkebunan kakao. Dalam proses produksi kakao, kulit kakao tidak digunakan sehingga berakhir menjadi limbah. Limbah kulit kakao ini hanya dibiarkan di perkebunan atau di pekarangan rumah warga tanpa dimanfaatkan. Kulit kakao sendiri dapat dimanfaarkan menjadi briket. Oleh karenanya, untuk mengatasi permasalahan limbah kulit kakao maka dihadirkan inovasi berupa briket dari kulit kakao. Dengan adanya briket kulit kakao dapat menjadi solusi terhadap pengolahan limbah, sebagai sumber alternative di masyarakat, serta dapat menjadi potensi ekonomi baru bagi masyarakat