OJS (Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin)
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PENENTUAN ASPEK UTAMA DALAM MENDESAIN KEMASAN TABARO DANGE KHAS LUWU MENGGUNAKAN
Full text linkDange is a traditional food from Luwu that is commonly consumed by the local community as a complementary dish, often served with kapurung, pacco’, or lawak. Made from sago, dange can serve as a rice substitute, providing a satisfying meal due to the high starch content in sago. Additionally, dange can be a suitable option for a low-glycemic diet, given its low glycemic index, which offers health benefits compared to rice. Despite its benefits, dange is not highly popular in the market. This is influenced by several factors, one of which is the packaging used for dange. Cooked and cooled dange is typically packaged in small, thin plastic bags that are unappealing both in appearance and hygiene. Therefore, this study was conducted to propose an alternative packaging design for dange, with the expectation that improved packaging can enhance its market appeal. Several important aspects need to be considered when designing food packaging, including visual appeal, safety/protective capability, product pricing, environmental friendliness, and ease of use. The dominance of these aspects may vary depending on consumer needs and purchasing power, available capital, the primary purpose of the packaging, and the type of product being packaged. Thus, it is necessary to determine the most critical aspect to focus on in designing packaging that better meets the target requirements. One method that can be used to determine this key aspect is the Analytical Hierarchy Process (AHP). This method allows for more objective decision-making by utilizing the Expert Choice software to analyze and score the evaluations provided by expert respondents. Subsequently, the key aspect identified through the AHP method will be compared with survei data collected from 100 respondents/consumers of tabaro dange products. The AHP results indicate that the safety and protective capability of packaging are the primary aspects to consider in designing packaging for the Luwu specialty tabaro dange, with an inconsistency value of 0.08. This finding aligns with survei data from consumers, where 69% identified product quality as the main factor influencing their purchasing decisions. Notably, product quality is heavily influenced by the safety and protective properties of its packagingDange merupakan salah satu makanan tradisional khas Luwu yang dikonsumsi oleh masyarakat sekitar sebagai makanan pendamping biasanya bersama kapurung, pacco’, atau lawak. Dange terbuat dari sagu sehingga bisa menjadi makanan pengganti nasi yang dapat mengenyangkan karena kandungan pati yang tinggi pada sagu. Dange juga bisa dijadikan menu diet gula karena kandungan indeks glikemik yang rendah sehingga memiliki peran yang baik jika dibandingkan dengan nasi. Besarnya manfaat mengonsumsi dange ini tidak membuat produk ini terlalu laku di pasaran. Hal ini dipengaruhi oleh beberapa faktor, salah satunya kemasan yang digunakan untuk mengemas dange tersebut. Dange yang telah dimasak dan didinginkan biasanya dikemas menggunakan kantong kresek tipis kecil yang tidak terlalu menarik baik dari segi penampilan maupun higienitasnya. Oleh karena itu, penelitian ini dilakukan agar tersedia alternatif kemasan baru untuk dange sehingga diharapkan dengan kemasan baru tersebut dapat meningkatkan daya jual dange. Ada beberapa aspek penting yang perlu diperhatikan untuk mendesain kemasan pangan, diantaranya yaitu aspek visual kemasan, keamanan/daya lindung kemasan, harga jual produk, sifat ramah lingkungan, dan kemudahan dalam menggunakannya. Dominansi dari salah satu aspek tersebut dapat berubah-ubah bergantung kebutuhan dan daya beli konsumen, kesediaan modal, tujuan utama kemasan serta jenis produk yang akan dikemas. Oleh karena itu, perlu diketahui terlebih dahulu aspek mana yang paling utama dipertimbangkan dalam membuat desain kemasan sehingga desain kemasan dange yang dihasilkan lebih tepat sasaran. Salah satu metode yang dapat digunakan untuk menentukan aspek utama tersebut adalah menggunakan Analytical Hierarchy Process (AHP). Metode ini memungkin penentuan perlakuan terbaik tersebut secara lebih objektif memanfaatkan aplikasi Expert Choice dari penilaian dan pemberian skoring oleh responden ahli. Setelah itu, aspek utama yang dihasilkan dengan metode AHP ini akan dibandingkan dengan data survei yang dilakukan pada 100 responden/konsumen produk tabaro dange. Hasil AHP menunjukkan bahwa keamanan dan daya lindung kemasan adalah aspek utama dalam mendesain kemasan tabaro dange khas luwu dengan nilai inconsistency mencapai 0,08. Hal ini searah dengan data hasil survei oleh konsumen menunjukkan 69% dari mereka memilih kualitas produk sebagai aspek utama dalam membeli produk, di mana kualitas produk sangat dipengaruhi oleh keamanan dan daya lindung kemasannya
Pembuatan Alat Penabur Pupuk Sederhana
Full text linkProgram Kuliah Kerja Nyata (KKN) adalah bentuk pengabdian kepada masyarakat yang wajib diikuti oleh mahasiswa Universitas Hasanuddin untuk memperoleh 4 SKS. Dalam KKN, mahasiswa menyusun program kerja berdasarkan tema yang ditentukan serta hasil observasi yang dilakukan. Salah satu lokasi KKN adalah Desa Bajiminasa, di mana sebagian besar penduduknya bekerja sebagai petani, yang merupakan sumber penghasilan utama. Kebutuhan masyarakat desa terkait erat dengan pertanian, khususnya dalam hal pemupukan. Mengingat luasnya lahan pertanian, proses pemupukan membutuhkan waktu dan tenaga yang signifikan, terutama bagi petani lanjut usia. Oleh sebab itu, tim KKN Unhas memperkenalkan alat inovasi berupa penabur pupuk sederhana untuk membantu petani dalam pemupukan yang lebih efisien. Metode yang digunakan adalah pembuatan alat bersama tim mahasiswa serta demonstrasi cara pembuatannya. Hasilnya, alat berhasil dibuat dan didemonstrasikan di hadapan kelompok tani dan warga desa
Production of Biochar from Sago Dregs Using NaOH Pretreatment and Microwave Pyrolysis
Full text linkThe waste from sago dregs generated during the starch extraction process has not been optimally utilized and has the potential to cause environmental pollution. This study aimed to process sago dregs into biochar through chemical pretreatment (NaOH soaking) and physical pretreatment (microwave pyrolysis) and applied it as raw material for briquettes. The research methods consisted of (1) Pretreatment of sago dregs with 10% and 30% NaOH for 6 hours, (2) Pyrolysis using a 540-watt microwave at 300–400°C for 20 minutes, and (3) Briquette production using sago starch binder at a 10:1 ratio. The analysis results indicated that 30% NaOH pretreatment significantly reduced cellulose, hemicellulose, and lignin contents to 1.07, 0.52, and 1.10%, respectively, compared to the 10% NaOH (6.11%, 5.71%, and 6.03%). The moisture content of biochar decreased to 2.53–2.65%, in accordance to SNI 06-3730-1995 standard of 10% maximum . However, the ash content increased to 45.99–53.78%, exceeding the SNI limit of 15%. Briquettes made from 30% NaOH-pretreated biochar had the longest burning time (26.54 minutes), outperforming the 10% NaOH (12.32 minutes). This study found that sago dregs have the potential to serve as a high-quality biochar raw material due to its moisture content meets the SNI standard, although its high ash content limits its use as fuel. Sago dregs biochar briquettes can be considered a renewable energy alternative, while the high ash content offers potential applications in soil or water remediation
Economical Used-Oil Stove for Post-Harvest Energy in Agriculture
Full text linkThis study aims to develop and test the performance of energy-efficient stoves fueled by used oil as a renewable alternative energy solution for small-scale farmers. The stoves are designed to reduce dependence on subsidized Liquefied Petroleum Gas (LPG) while utilizing the increasing amount of oil waste in rural areas. The method used is Research and Development (R&D) with performance testing through the Water Boiling Test (WBT) and Fuel Consumption Rate (FCR) calculations. The main findings show that used oil stoves have an average thermal efficiency of 32.28%, meeting the SNI 7926:2013 standard (>30%), although slightly below the efficiency of LPG stoves (37.45%). These stoves are able to boil water 3-5 minutes faster than LPG stoves after reaching stable combustion conditions. From an economic perspective, the daily operating cost of used oil stoves is only Rp1,986, or 69.45% cheaper than LPG, and only consumes 4.9% of farmers' monthly income—far lower than LPG, which reaches 16%. With a production cost of IDR 363,000 per unit, this stove is not only affordable but also has the potential to reduce environmental impact through the utilization of waste oil. The research results indicate that used oil stoves are suitable for implementation as appropriate technology that supports energy security and the household economy of farmers
Inovasi Formulasi Food Pairing Serbat Sparkling Minuman Tradisional Pendamping Sandwich Generasi Z Sebagai Moodbooster Fungsional
Full text linkSparkling serbat is an innovative traditional beverage derived from the serbat water of the Pontianak Malay tribe, enhanced with carbonation (soda) to increase its appeal as a cultural revitalization effort. This study utilized a Randomized Complete Block Design (RCBD) with one factor, namely the serbat-to-soda ratio (F), comprising 4 treatment levels (f0 = serbat:soda = 0:1, w/w; f1 = serbat:soda = 1:1, w/w; f2 = serbat:soda = 1:2, w/w; f3 = serbat:soda = 1:3, w/w; f4 = serbat:soda = 1:4, w/w), with five replications. The study aimed to identify the best ratio of soda to sparkling serbat suitable as an accompaniment to sandwiches, the favorite food of Generation Z. The research incorporated various spices, along with sodium bicarbonate and citric acid at varying concentrations, tested against several parameters (antioxidant activity, total flavonoid content, total acidity, total dissolved solids, pH, and color). The results showed that formulation F1, with sodium bicarbonate at 0.102 grams and citric acid at 0.123 grams, exhibited the highest antioxidant activity and total acidity, measuring 32.96% and 8.96%, respectively. The highest total flavonoid content was observed in formulation F4, with a value of 173.74%. The addition of sodium bicarbonate and the reduction of citric acid affected the antioxidant activity and total flavonoid content in the sparkling serbat. Consumer acceptance indicated that sample F3 was the best treatment in terms of antioxidant content and consumer preference.Keywords: Serbat, Pontianak, Sparkling, SodaSerbat sparkling merupakan inovasi minuman tradisional air serbat khas suku Melayu Pontianak dengan penambahan karbonasi (soda) untuk meningkatkan daya tariknya sebagai langkah revitalisasi budaya. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri atas 1 faktor rasio serbat dengan soda (F) yang terdiri atas 5 taraf perlakuan (f0=serbat:soda = 0:1, b/b ; f1= serbat:soda =1:1, b/b; f2= serbat:soda = 1:2, b/b ; f3 = serbat:soda = 1:3, b/b; f4 = serbat:soda = 1:4, b/b) dengan 5 ulangan. Penelitian ini bertujuan mencari rasio terbaik antara soda dan serbat sparkling yang cocok untuk mendampingi sandwich, makanan favorit generasi Z. Penelitian ini menggunakan berbagai rempah serta penambahan natrium bikarbonat dan asam sitrat dalam berbagai konsentrasi yang diuji dengan beberapa parameter (aktivitas antioksidan, total flavonoid, total asam, total padatan terlarut, pH, dan warna). Hasil penelitian menunjukkan bahwa formulasi F1, dengan konsentrasi natrium bikarbonat 0,102 gram dan asam sitrat 0,123 gram, memiliki aktivitas antioksidan dan total asam tertinggi sebesar 32,96% dan 8,96%. Total flavonoid tertinggi terdapat pada formulasi F4 dengan nilai 173,74%. Penambahan natrium bikarbonat dan penurunan asam sitrat memengaruhi aktivitas antioksidan dan total flavonoid dalam serbat sparkling dengan penerimaan konsumen pada sampel F3 sebagai perlakuan terbaik, secara kandungan antioksidan dan penerimaan konsumen.Kata Kunci: Serbat, Pontianak, Sparkling, Soda
Optimasi Formulasi Kopi Rempah menggunakan Metode Simplex Lattice Design (SLD) sebagai Minuman Fungsional Khas Nusa Tenggara Timur
Full text linkFunctional beverages are increasingly popular due to their health benefits. Spiced coffee has the potential to be developed as a functional drink because of its caffeine and antioxidant content. This study aimed to determine the optimum formulation of Arabica coffee with the addition of spices and to evaluate consumer acceptability. The research design employed the Simplex Lattice Design (SLD) method with coffee concentrations of 94–98% and spice concentrations of 2–6%. The responses observed included antioxidant activity, total phenolic content, and caffeine levels. Data were analyzed using Design Expert 13, while hedonic testing was conducted with Minitab 21 involving 30 panelists. The results indicated that the optimum formulation consisted of 94% coffee and 6% spices, with predicted values of IC50 at 91.428 ppm, total phenolics at 41.105 mg GAE/g, caffeine at 8.569 mg/g, and desirability at 0.865. Sensory evaluation using the 1-sample Wilcoxon test showed that panelists rated the product in the “like” category with a median score of 6, characterized by a dark brown color, dominant spice aroma, and slightly bitter taste.Minuman fungsional semakin diminati karena manfaat kesehatannya. Kopi rempah berpotensi dikembangkan sebagai minuman fungsional karena kandungan kafein dan antioksidan. Penelitian ini bertujuan menentukan formulasi optimum kopi arabika dengan penambahan rempah dan mengevaluasi tingkat kesukaan panelis. Racangan penelitian menggunakan metode Simplex Lattice Design (SLD) dengan konsentrasi kopi 94 - 98% dan konsentrasi rempah 2 - 6%. Respon yang diamati berupa aktivitas antioksidan, total fenol, dan kadar kafein. Analisis dilakukan dengan Design Expert 13 dan Minitab 21 untuk uji hedonik pada 30 panelis. Hasil menunjukkan formulasi optimum pada 94% kopi dan 6% rempah dengan prediksi IC50 91,428 ppm, total fenol 41,105 mg GAE/g, kafein 8,569 mg/g, dan desirability 0,865. Uji sensori dengan metode 1-sample Wilcoxon menghasilkan tingkat kesukaan panelis kategori menyukai berupa median 6 dengan karakteristik warna coklat gelap, aroma rempah dominan, dan rasa agak pahit
Pengenalan Dan Pembuatan Alat Penabur Pupuk Berbasis Pipa, Di Desa Kaluku Kecamatan Batang Kabupaten Jeneponto
Full text linkKuliah Kerja Nyata (KKN) adalah respons terhadap tuntutan zaman yang menekankan bahwa perguruan tinggi harus berperan lebih dari sekadar pusat pendidikan, tetapi juga sebagai agen perubahan dalam masyarakat. KKN menyediakan kesempatan bagi mahasiswa untuk mengaplikasikan ilmu dan keterampilan yang telah dipelajari selama di kampus ke dalam situasi nyata di masyarakat salah satunya di Desa Kaluku, Kecamatan Batang, Kabupaten Jeneponto, di mana sebagian besar penduduk bekerja sebagai petani karena desa tersebut memiliki lahan yang luas. Tanaman yang banyak dibudidayakan di daerah ini meliputi padi, jagung, kacang tanah, pisang, dan kacang hijau. Namun, para petani masih menggunakan teknik tradisional, khususnya dalam proses pemupukan, yang dilakukan secara manual menggunakan tangan. Metode ini memakan banyak waktu, tenaga, dan sumber daya manusia. Untuk menjawab tantangan tersebut, hadir inovasi lokal berupa alat penabur pupuk. Alat ini dirancang untuk mempermudah proses pemupukan dengan tingkat akurasi yang tinggi, sehingga nutrisi dapat tersebar merata ke seluruh tanaman. Selain menghemat waktu dan tenaga, alat ini juga mengurangi pemborosan pupuk dan berpotensi meningkatkan produktivitas hasil panen. Penggunaan teknologi ini memberikan solusi praktis bagi petani untuk menghadapi tantangan dalam sektor pertanian
Comparative metabolomic analysis of Tempe from velvet bean, soybean, and their combination
Full text linkTempe, an Indonesian fermented soybean product, is a popular choice as a source of protein. Currently, Indonesia is very dependent on imported soybeans. Therefore, using local beans as raw material for tempe is necessary to reduce import dependence. Velvet beans (Mucuna pruriens) are legumes that have not been well utilized because they have many anti-nutritional compounds. Velvet beans have high carbohydrate and protein contents and other metabolites that can be utilized as antioxidant functional foods.Therefore, this research aims to analyzed the metabolites profile and explore the potential of velvet beans to partially replace soybeans in making tempe. Velvet bean seeds (VBS) and the tempe made from soybeans (SBT), velvet beans (VBT), and their combination (CSVT) were analyzed for metabolites profile by Gas Chromatography-Mass Spectrometry (GC-MS), and antioxidant activity by DPPH test (IC50). Multivariate Principal Component Analysis (PCA) of the metabolomics study showed that all samples were separated based onPrincipal Component (PC) 1 with 58.3% variation caused by fermentation process. It was shown that organic acids and sugar derivatives were on the positive axis, while amino acids were on the negative axis. In addition, the samples were separated based on PC2 with a variation of 35.8%, which was caused by differences in its bioactive components. Allantoin and DOPA compounds were on the negative axis, while genistein and daidzein were on the positive axis. The lowest IC50 value for tempe was found in VBT (361 ppm),then followed by CSVT (2,216 ppm) and SBT (15,704 ppm). These results indicate that adding velvet beans to make tempe can increase its antioxidant capacity. CSVT had more diverse metabolites, which could increase their antioxidant activity. Furthermore, CSVT presents a promising avenue for local functional food diversification, particularly in supporting efforts to reduce the consumption of imported soybeans
ANALISIS PENGARUH SUHU DAN KONSENTRASI LARUTAN CaCl2 TERHADAP KUALITAS FISIK TERUNG UNGU (Solanum melongena L.) SELAMA PENYIMPANAN
Full text linkPurple eggplant (Solanum melongena L.) is a type of plant known as a vegetable that is used as a food ingredient. After purple eggplants are harvested, they still carry out metabolic processes such as respiration and transpiration. Inhibition of respiration in agricultural products can be done by cold air storage combined with dipped in CaCl2 as a pretreatment. The purpose of this study is to determine how the physical characteristics of purple eggplant are affected by temperature and CaCl2 solution concentration. The method used was a Completely Randomized Design (CRD) with two factors. The first factor is storage temperature, which consists of 9 °C and room temperature. The second factor is the CaCl2 concentration, consisting of 0%, 1%, and 2%. The parameters observed during storage were weight loss, texture, and total dissolved solids. This research was carried out for 4 days of storage and measured every day with 3 replication. The results show that dipping purple eggplant in CaCl2 and cold storage can inhibit the respiration and transpiration processes. The best treatment is to dip it in 2% CaCl2 and store it in the refrigerator.Terung Ungu (Solanum melongena L.) merupakan sejenis tumbuhan yang dikenal sebagai sayuran yang dimanfaatkan sebagai bahan makanan. Setelah terung ungu dipanen, terung masih melakukan proses metabolisme seperti respirasi dan transpirasi. Penghambatan respirasi dari produk pertanian dapat dilakukan dengan penyimpanan udara dingin dengan dikombinasikan dengan perendaman pada larutan CaCl2 sebagi perlakuan awal. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan konsentrasi larutan CaCl2 terhadap kualitas fisik terung ungu. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan dua faktor. Faktor pertama adalah suhu penyimpanan yang terdiri dari suhu 9⁰C dan suhu ruang. Faktor kedua adalah konsentrasi CaCl2, terdiri dari 0%, 1%, dan 2%. Parameter yang diamati selama penyimpanan adalah susut bobot, tekstur, dan total padatan terlarut. Penelitian ini dilakukan selama 4 hari penyimpanan dan diukur setiap hari dengan 3 kali ulangan. Hasil menunjukkan bahwa perendaman dengan CaCl2 dan penyimpanan suhu dingin pada terung ungu dapat menghambat proses respirasi dan transpirasi. Perlakuan terbaik terdapat pada perendaman CaCl2 2% dengan disimpan pada lemari pendingin
Analysis of Food Support Capacity in the District of Sumedang
Full text linkThe research conducted in Sumedang Regency highlights population growth, land use change, and the role of GIS, as well as the need for in-depth research for the development of more precise and effective agricultural policies. The aim of this study is to analyze food carrying capacity in Sumedang Regency in the face of rapid population growth and land use change; and to determine the impact of land use change on the availability of agricultural land and food carrying capacity in Sumedang Regency. Secondary data sources are used in this research. The research method is quantitative descriptive analysis. Limitations of the study include a focus on Sumedang Regency, dependence on available data, analysis of food carrying capacity with an emphasis on land use change, the use of GIS for spatial analysis, and the application of land optimization methods to selected sites. The analysis results indicate a food deficit in Sumedang Regency due to rapid population growth and land use change, requiring strategies to increase agricultural productivity and food availability policies. Land use change, especially conversion to non-agricultural uses, has a significant impact on the availability of agricultural land, resulting in food deficits and dependence on supplies from other areas, emphasizing the need for wise land planning to maintain a balance between agriculture and the environment.The research conducted in Sumedang Regency highlights population growth, land use change, and the role of GIS, as well as the need for in-depth research for the development of more precise and effective agricultural policies. The aim of this study is to analyze food carrying capacity in Sumedang Regency in the face of rapid population growth and land use change; and to determine the impact of land use change on the availability of agricultural land and food carrying capacity in Sumedang Regency. Secondary data sources are used in this research. The research method is quantitative descriptive analysis. Limitations of the study include a focus on Sumedang Regency, dependence on available data, analysis of food carrying capacity with an emphasis on land use change, the use of GIS for spatial analysis, and the application of land optimization methods to selected sites. The analysis results indicate a food deficit in Sumedang Regency due to rapid population growth and land use change, requiring strategies to increase agricultural productivity and food availability policies. Land use change, especially conversion to non-agricultural uses, has a significant impact on the availability of agricultural land, resulting in food deficits and dependence on supplies from other areas, emphasizing the need for wise land planning to maintain a balance between agriculture and the environment.
Keywords: Food Carrying Capacity, GIS Analysis, Sumedang Regency