OJS (Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin)
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Modification of heat moisture treatment (HMT) of sago and sweet potato starch for the diversification of dry noodle products
Full text linkSago starch and sweet potato starch, rich in carbohydrates, exhibit considerable potential as raw materials for dried noodle production. However, the functional limitations of native starches in food processing require modification, such as heat-moisture treatment (HMT). While HMT enhances starch functionality, the resulting starches exhibit low protein content, requiring supplementation with protein-rich ingredients such as mung bean flour. This study aimed to evaluate the potential of HMT-modified sago and sweet potato starches, combined with mung bean flour, for the diversification of dried noodle products. The initial findings revealed that HMT modification significantly improved the water-holding capacity, swelling power, solubility, and amylose content of the native sago starch. Pasting analysis indicated similar functional profiles for sago and sweet potato starches, with notable differences observed in HMT-treated sweet potato starch. A one-factor completely randomized design was employed, incorporating six treatments (P1R1, P1R2, P1R3, P2R1, P2R2, P2R3), where P1 represents HMT sago starch and P2 represents HMT sweet potato starch, combined with mung bean flour in ratios of R1 (100:0), R2 (70:30), and R3 (50:50). Each treatment was conducted in triplicates. The findings demonstrated that the treatments significantly enhanced elongation, water absorption, ash content, and protein content, while reducing the rehydration time and moisture content in the dried noodles. Among the formulations, P2R3 (a 50:50 ratio of HMT sweet potato starch to mung bean flour) emerged as the best treatment. This study highlights the potential of HMT-modified starches combined with protein-rich flour to develop nutritionally enriched and functionally superior dried noodle products
Ranking of masak lemak cili padi cuisine: A Delphi study
Full text linkThe masak lemak cili padi dish is closely associated with Negeri Sembilan. Migrants from Padang, Indonesia, known as the Minangkabau, introduced their cultural heritage to this Malaysian state through their traditional cuisine. The masak lemak cili padi dishes are renowned in Negeri Sembilan, attracting tourists and customers from various ethnic backgrounds. This study aims to apply the Delphi method, a structured communication technique that involves a panel of experts, to rank the nine types of masak lemak cili padi dishes at Restaurant X, the biggest restaurant in Negeri Sembilan that specialises in this cuisine. The Delphi method is chosen for its ability to reach consensus among a group of experts, in this case, 30 participating customers. Based on Kendall’s coefficient of concordance W=0.351 and p<0.001, the nine dishes’ ranking was deemed consistent. The study revealed that masak lemak cili padi using smoked beef, chicken, smoked duck, and crab were the most popular choices for the 30 participating customers. The least popular are gulai pucuk, smoked catfish, telur itik, fish/prawn and siput sedut. Restaurant X is recommended to focus more on the traditional masak lemak cili padi dishes, particularly smoked beef, chicken, and duck. The usage of customers instead of subject matter experts, coupled with the robustness in conducting the Delphi study to scientifically rank the masak lemak cili padi dishes, are the major contribution of this study
Sorpsi Isotermik Daun Krokot (Portulaca oleracea L.) dan Pendugaan Umur Simpan dengan Metode Accelerated Shelf Life Test (ASLT) Model Arrhenius
Full text linkPurslane (Portulaca oleracea L.), commonly known as purslane, is a medicinal plant traditionally utilized by Indonesian communities and holds significant potential for development as an herbal tea product. The leaves contain key bioactive compounds such as flavonoids, antioxidants, and tannins, which contribute to their pharmacological properties. One of the scientific approaches to evaluate the stability and shelf life of products derived from purslane leaves is through water sorption isotherm analysis (ISA), which represents the relationship between equilibrium moisture content and water activity (aw) at a constant temperature. Understanding the sorption isotherm characteristics of a product is critical for selecting appropriate packaging materials and designing optimal storage conditions to extend shelf life. In this study, the water sorption behavior of dried purslane tea was modeled using the Guggenheim–Anderson–de Boer (GAB) model. The isotherms were generated using saturated salt solutions to obtain a range of water activity values from 0.05 to 0.90 at a constant temperature of 30°C. For shelf life estimation, dried purslane tea samples were packed in three different packaging materials: aluminum foil, high-density polyethylene (HDPE), and polypropylene (PP), and stored under two controlled temperature conditions, 10°C and 30°C, for 28 days. Quality changes, particularly in moisture content, were monitored at weekly intervals. The results showed that equilibrium moisture content increased with increasing water activity, consistent with the typical behavior of hygroscopic materials. The GAB model adequately described the water sorption isotherm pattern of purslane tea. Shelf life estimations based on 4-week storage data indicated that at 10°C, aluminum foil packaging provided the most effective barrier against moisture uptake compared to HDPE and PP, although specific shelf life values were not reported at this temperature. In contrast, at 30°C, PP-packaged samples exhibited the longest predicted shelf life of 528 days, followed by HDPE at 310 days. Shelf life projections obtained using the Accelerated Shelf Life Testing (ASLT) method with the Arrhenius model suggest that aluminum foil packaging generally offers superior protection and shelf life extension compared to HDPE and PP.Daun krokot (Portulaca oleracea L.) merupakan tanaman obat yang secara tradisional banyak dimanfaatkan oleh masyarakat Indonesia, dan memiliki potensi dikembangkan sebagai minuman teh herbal. Daun ini mengandung senyawa aktif penting seperti flavonoid, antioksidan, dan tanin, yang berkontribusi terhadap efek farmakologisnya. Salah satu pendekatan untuk mengevaluasi kestabilan dan daya simpan produk berbahan dasar daun krokot adalah melalui analisis sorpsi isotermik air (isotherm sorption analysis/ISA), yaitu kurva yang menggambarkan hubungan antara kadar air kesetimbangan dan aktivitas air (aw) pada suhu konstan. Pemahaman mengenai karakteristik sorpsi isotermik suatu produk sangat penting dalam menentukan jenis kemasan yang tepat, serta dalam merancang kondisi penyimpanan yang optimal guna memperpanjang umur simpan. Dalam penelitian ini, sorpsi isotermik air dari Analisis isoterm sorpsi air pada teh daun krokot dilakukan dengan pendekatan model Guggenheim–Anderson–de Boer (GAB), menggunakan sistem larutan garam jenuh untuk menghasilkan rentang aktivitas air (aw) antara 0,05 hingga 0,90 pada suhu tetap 30°C.. Untuk keperluan pendugaan umur simpan, Sampel teh krokot hasil pengeringan dikondisikan dalam tiga jenis bahan kemasan berbeda, aluminium foil, HDPE (High Density Polyethylene), dan PP (Polypropylene), kemudian disimpan dalam dua level suhu terkontrol, yaitu 10°C dan 30°C, selama periode penyimpanan selama 28 hari guna mengamati dinamika perubahan mutu selama penyimpanan.. Pengamatan dilakukan setiap 7 hari terhadap perubahan mutu, khususnya kadar air. Hasil penelitian menunjukkan bahwa kadar air kesetimbangan meningkat seiring dengan kenaikan aktivitas air (aw) pada suhu tetap, sesuai dengan karakteristik umum bahan higroskopis. Model GAB terbukti cukup representatif dalam menggambarkan pola sorpsi isotermik air dari teh krokot. Estimasi umur simpan berdasarkan hasil penyimpanan selama 4 minggu menunjukkan bahwa pada suhu 10°C, kemasan aluminium foil memberikan perlindungan terbaik dibandingkan HDPE dan PP, meskipun data umur simpan spesifik belum disebutkan. Sementara itu, pada suhu penyimpanan 30°C, teh krokot yang dikemas dengan plastik PP menunjukkan umur simpan terpanjang yaitu 528 hari, diikuti oleh kemasan HDPE selama 310 hari. Estimasi umur simpan yang diperoleh melalui metode Accelerated Shelf Life Testing (ASLT) dengan pendekatan kinetika Arrhenius mengindikasikan bahwa kemasan aluminium foil secara umum memberikan perlindungan lebih baik dan mampu memperpanjang masa simpan produk dibandingkan dengan kemasan HDPE dan PP
Temperature and Humidity Control in a Small-Scale Greenhouse in a Tropical Climate
Full text linkGlobal climate change has increased fluctuations in temperature and humidity, threatening the sustainability of the agricultural sector. This research aimed to develop an Internet of Things (IoT)-based microclimate control system for greenhouses using Arduino and the Thingspeak platform. The system was designed as a closed-loop using an ESP-32 as the control center, a DHT-22 sensor for data acquisition, and Solid-State Relay (SSR) actuators to control the blower, heater, and misting pump. Testing was conducted in a greenhouse with an area of 3 m² and a height of 2.3 meters. The results showed that the system could maintain a temperature of 27–36°C (external deviation: 29–48°C) and humidity of 85–90% (external deviation: 47–100%) with low overshoot, namely 1.18% (temperature) and 1.49% (humidity), and a settling time of under 4 minutes. The steady-state error was within the tolerance limit (maximum 5%). However, the system experienced a data loss of 26.04% and an average transmission delay of 16.5 seconds due to network instability at the test location. Nevertheless, the system proved effective in maintaining an optimal microclimate for small-scale plant growth
PERHITUNGAN NERACA MASSA DAN NERACA ENERGI PADA PRODUKSI ROTI ISI DI BAKERY X JAWA TENGAH
Full text linkBread is generally used as an alternative food; not only does it taste delicious, but bread also has the same content as rice so that it can be used as a substitute for rice. Bread is often found in the bakery industry, one of which is bakery X, which produces all kinds of bread, but the most frequently produced is filled bread. The production process of filled bread includes the mixing process, the molding process, the filling process, the proofing process, the baking process, the resting process, and the packing process. In the bakery industry, machines assist the production process, but the efficiency of using raw materials and energy is still being considered. The method used is the calculation of mass balance and energy balance. The results obtained for the mass balance in each process follow the concept of mass balance, namely, the incoming mass of 32.25575 kg must be the same as the outgoing mass of 32.25575 kg, meaning that in the production process of filled bread, there is no reduction in materials that occur. For the energy balance, 3 processes require calculations: the mixing process with an electrical energy source, the proofing process sourced from LPG, and the oven sourced from LPG. The production process with the highest energy consumption is the baking process of 26.3611 kWh. Bakery X can carry out the baking process 8 times using 2 ovens containing 4 trays to produce 754 pieces of filled bread with a weight of 1 piece of filled bread reaching 35 g.Roti umumnya dijadikan sebagai alternatif makanan, bukan hanya rasanya yang lezat namun roti juga memiliki kandungan yang setara dengan nasi sehingga dapat dijadikan sebagai pengganti nasi. Roti banyak dijumpai pada industri bakery, salah satunya bakery X yang memproduksi segala macam jenis roti namun yang paling sering diproduksi yaitu roti isi. Proses produksi roti isi meliputi proses mixing, proses pencetakan, proses filling, proses proofing, proses pengovenan, proses resting dan proses packing. Industri bakery beroperasi menggunakan mesin untuk membantu proses produksi namun dengan tetap memperhatikan efisiensi penggunaan bahan baku dan energi. Metode yang digunakan yaitu perhitungan neraca massa dan neraca energi. Hasil yang didapat untuk neraca massa pada setiap proses sesuai dengan konsep neraca massa yaitu massa yang masuk 32,25575 kg harus sama dengan massa yang keluar 32,25575 kg artinya dalam proses produksi roti isi tidak ada pengurangan bahan yang terjadi. Sedangkan untuk neraca energi terdapat 3 proses yang membutuhkan perhitungan yaitu proses mixing dengan sumber energi listrik, proses proofing yang bersumber pada LPG dan oven yang bersumber pada LPG. Proses produksi yang paling tinggi dalam penggunaan energi yaitu pada proses pengovenan sebesar 26,3611 kWh. Bakery X dapat melakukan proses pengovenan sebanyak 8 kali dengan menggunakan 2 oven yang berisi 4 loyang untuk dapat memproduksi roti isi sebanyak 754 pcs dengan berat 1 pcs roti isi mencapai 35 g
Estimation of Soil C-Organic Content Based on Reflectance Values Generated from Spectrometer
Full text linkC-Organic is an important component of soil fertility. The intensity of agricultural land use affects the organic matter content in the soil. A spectrometer can be used to measure organic matter content through reflectance values. This study aimed to compare reflectance values and C-Organic content in rice fields with planting Index (IP) of 100 and IP of 300 in Maros Regency, as well as to analyze the relationship between reflectance values and laboratory test results. The method used involved collecting soil samples from both types of rice fields, measuring reflectance using a spectrometer in the Blue, Green, Red, and NIR spectra, and analyzing their relationship with C-Organic content. The results showed that reflectance values and C-Organic content in 300 IP were higher than in 100 IP, with the highest coefficient of determination (R²) was in red spectrum, i.e. 0.9425. The C-Organic content at the research field was classified as very low, ranging from 0.61 to 1.05%, with a higher average in 300 IP (0.96%) compared to 100 IP (0.74%). This study concluded that a spectrometer can be a fast and accurate alternative for detecting soil C-Organic content, especially at a wavelength of 650 nm
In silico approaches to analyse Acanthus ilicifolius leaves extract as α-glucosidase and α-amylase inhibitors
Full text linkα-glucosidase and α-amylase inhibitors were employed as treatments for type II diabetes. Acarbose, a commonly used commercial medicine for diabetes, has been widely utilized. However, it is associated with gastrointestinal adverse effects. Hence, the investigation of mangrove plants as potential sources of α-glucosidase and α-amylase inhibitors has garnered significant interest. In Indonesia, the leaves of the Acanthus ilicifolius shrub, commonly known as mangrove, are processed into black and green tea. Nevertheless, the investigation of phytochemical substances and their potential as antidiabetic agents has not yet been conducted. Hence, the objective of this study was to determine the phytochemical constituents of the extract obtained from A. ilicifolius mangrove leaves and to evaluate its inhibitory effects on α-glucosidase and α-amylase enzymes using computational methods. The investigations consisted of two steps: the identification of phytochemical substances and the analysis of molecular docking between receptor α-glucosidase (PDB ID: 3A4A) and α-amylase (PDB ID: 4GQR). A. ilicifolius leaf extract contains a variety of phytochemical compounds, including terpenoids (oleanolic acid), steroid (flurandrenolide), flavonoid (corymboside, scutellarin, apigenin 7-O-glucuronide, luteolin, glycitein, apigenin, 4-coumaric acid, were identified in this study. In binding interactions with α-glucosidase, three compounds—reserpine (-10 kcal/mol), scuttelarin (-9.9 kcal/mol), and apigenin-7-glucuronide (-9.9 kcal/mol)—establish a higher energy binding in comparison to the other ligands. Four compounds extracted from the leaves of A. ilicifolius, particularly corymboside, apigenin-7-glucuronide, scutellarin, and oleanolic acid, exhibit greater molecular affinity in their interaction with α-amylase. As a result, it can be deduced that the leaf extract of A. ilicifolius exhibits significant inhibitory activity against α-glucosidase and α-amylase via in silico techniques. As a result, it can be deduced that the leaf extract of A. ilicifolius exhibits significant inhibitory activity against α-glucosidase and α-amylase via in silico methods
Sensory, nutritional, and functional characteristics of plant-based milks for lactose-intolerant individuals
Full text linkPlant-based milk has emerged as a prominent alternative for individuals with lactose intolerance who cannot consume cow's milk. The high prevalence of lactose intolerance, particularly in Asian populations, has driven innovation in plant-based functional foods that are more compatible with the digestive system. This literature review examines the potential of plant-based milk as a functional alternative, focusing on its nutritional composition, bioactive compounds, health benefits, and associated technological challenges. The analysis indicates that plant-based milks derived from soybeans, almonds, oats, rice, and coconut contain vegetable protein, fiber, and bioactive compounds such as isoflavones, polyphenols, and beta-glucans, which confer antioxidant, cholesterol-lowering, and metabolic regulatory properties. However, plant-based milks typically exhibit lower protein, calcium, and certain vitamin levels compared to bovine milk, necessitating fortification and technological innovation to enhance their nutritional profile. Given their lactose-free nature, low saturated fat content, and abundance of functional compounds, plant-based milks hold considerable promise as functional food solutions for individuals with lactose intolerance
Development dark chocolate enriched with mangrove leaf powder (Sonneratia alba): Physico-chemical properties, antioxidant activity, and sensory quality
Full text linkThe incorporation of mangrove leaf powder into food systems offers an emerging strategy for enhancing the functional value of confectionery products. This study evaluated the effects of Sonneratia alba (S. alba) mangrove-leaf powder on the physicochemical properties, antioxidant capacity, and sensory quality of dark chocolate. Leaves were processed into fine 60-mesh powder and added at concentrations of 0–5.5% (w/w). The analytical assessments included moisture content, total phenolic content (TPC), antioxidant activity using the DPPH method, CIELAB colour parameters, texture hardness, and consumer acceptance. The product underwent enrichment with S. alba produced significant (p < 0.05) increases in TPC (49.06–64.37 mg GAE/g) and antioxidant activity (60.45–69.45%). A strong linear relationship between TPC and DPPH inhibition (R² = 0.934) indicated that phenolics contributed directly to enhanced radical-scavenging performance. Colour measurements showed elevated a* and b* values with increasing leaf concentration, reflecting intensified red–yellow chromaticity from plant pigments. Meanwhile, hardness decreased from 135.33 to 98.95 g/F, suggesting that fibre components disrupted fat crystallisation and softened the chocolate matrix. Sensory evaluation demonstrated that intermediate enrichment levels (4.5%–5.5%) provided the most favourable consumer responses, yielding the highest scores for flavour, texture, and overall acceptance. Collectively, these results indicate that powder from S. alba leaves serves as an effective natural fortifying agent capable of improving the functional profile of dark chocolate without compromising sensory desirability. The findings highlight opportunities to use mangrove biomass as a sustainable, phenolic-rich ingredient for developing clean-label, functional chocolate products
Beras pratanak, Mutu, Steaming, Pengaruh Variasi Steaming Time Terhadap Mutu Fisik dan Sensorik Dari Beras Pratanak Pada Padi Varietas Lokal di Kabupaten Aceh Tengah: Pengaruh Variasi Steaming Time Terhadap Mutu Fisik dan Sensorik Dari Beras Pratanak Pada Padi Varietas Lokal di Kabupaten Aceh Tengah
No full textThe steaming process is one of the stages a make parboiled rice process that produces brown rice. Brown rice is one of the foods widely consumed because it is healthy. This study aims to determine the analysis of the The steaming process is one of the stages of the parboiled rice process that produces brown rice. Brown rice is one of the foods widely consumed because it is healthy. This study aims to determine the analysis of the physical, chemical, and sensory properties of parboiled rice quality resulting from steaming treatment in Central Aceh Regency. The research method used is descriptive with steaming treatment at 90°C with steaming time treatment of 20 minutes, 25 minutes, and 30 minutes. Based on the results of physical tests, the physical quality of the rice head is 62.5% in the steaming treatment at 90°C with 30 minutes including medium rice quality 3 based on SNI Rice 6128: 2015. The higher the percentage of head rice yield, a lower on percentage of broken rice and rice grits. Based on the results of chemical tests, brown rice has nutritional content such as fat content, protein content, and high carbohydrate content than brown rice processed without steaming treatment. Based on the sensory test of parboiled rice by panelists, overall, the color, texture, taste, and aroma were assessed, namely steaming at a temperature of 90°C for 30 minutes with a liking category of 6.49. The effect of temperature and time during steaming on parboiled rice can affect quality and sensory.Proses steaming merupakan salah satu tahapan proses beras pratanak yang menghasilkan beras merah. Beras merah salah satu pangan banyak dikonsumsi karena menyehatkan. Penelitian ini bertujuan untuk menentukan analisis sifat fisik, kimia, dan sensori mutu beras pratanak hasil perlakuan steaming dikabupaten Aceh Tengah. Metode penelitian yang digunakan adalah deskriptif dengan perlakuan steaming suhu 90°C dengan perlakuan waktu pengukusan 20 menit, 25 menit,dan 30 menit. Berdasarkan hasil uji fisik, mutu fisik dari kepala beras adalah 62,5 % pada perlakuan steaming suhu 90°C dengan 30 menit termasuk dalam mutu beras medium 3 berdasarkan SNI Beras 6128:2015. Tinggi persentase beras kepala, persentase butir patah dan butir semakin rendah. Berdasarkan hasil uji kimia, beras merah memiliki kandungan nutrisi seperti kadar lemak, kadar protein, dan kadar karbonhidrat yang tinggi dari pada beras merah hasil pengelohan tanpa perlakuan steaming. Berdasarkan uji sensori dari beras pratanak oleh panelis, secara keseluruhan dikaji dari warna, tekstur, rasa, dan aroma ialah steaming suhu 90°C dengan 30 menit dengan kategori suka Adalah sebesar 6,49. Pengaruh suhu dan waktu selama steaming pada beras pratanak dapat mempengaruhi mutu dan sensori