OJS (Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin)
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Qualitative Study of Two and Four-Wheel Tractor Use in Timor-Leste’s Five Districts
Full text linkAgricultural mechanization is increasingly promoted to address labor constraints and improve the timeliness of field operations in rice-based farming systems. This study qualitatively examines the use of two-wheel and four-wheel tractors in five districts of Timor-Leste (Manufahi, Covalima, Bobonaro, Manatuto, and Ainaro) and identifies key barriers and strategic implications for strengthening mechanization. Field data were collected through observation, questionnaires, and farmer interviews, and were synthesized using a SWOT (Strengths–Weaknesses–Opportunities–Threats) approach. Results indicate that tractor utilization remains limited across all districts, with most farmers reporting no tractor use (72.5–85.0%). A system-level assessment of four-wheel tractor (TR4) adequacy shows a substantial demand–availability gap: 124 units are available against an estimated requirement of 293 units (≈42.3% fulfillment), implying a shortfall of 169 units and potential bottlenecks during peak land preparation periods. District-level efficiency indications vary, suggesting different levels of operational pressure and the need for targeted interventions. The SWOT synthesis highlights productivity and efficiency gains as key strengths, while financial limitations, uneven distribution, and limited maintenance/spare-part access remain major weaknesses. Recommendations include strengthening operator and farmer training, improving maintenance and spare-part services (service centers and mobile repair), and enhancing access mechanisms such as managed hire services and context-appropriate financing to support reliable and timely tractor utilizatio
Fruit leather as a functional snack: a review of antioxidant richness across fruit varieties
Full text linkFruits are part of a category of foods that are prone to damage due to their high moisture content, which makes them susceptible to microbial contamination. Additionally, fruits can spoil as they become overripe. To prolong the shelf life of fruits, one approach is to process them into fruit leather products. This review article aims to serve as a resource and theoretical basis for readers. The methodology involves a literature review, gathering data from various sources. Findings indicate that fruit leather made from different fruits exhibits significant antioxidant activity, offering substantial health benefits. Moreover, combining multiple fruit types in fruit leather can enhance antioxidant activity. Research on fruit leather production, whether involving single fruits, binary combinations, or hydrocolloids, generally demonstrates strong antioxidant activity. Although combining fruits can enhance this activity, a reduction is possible in some instances, potentially due to the degradation of bioactive compounds during processing. In summary, fruit leathers made from fruits like dragon fruit, banana, pineapple, guava, and strawberry show strong potential for development as antioxidant-rich healthy snacks that can provide significant benefits to consumers
Analisis Kinetika Arrhenius Terhadap Perubahan Sifat Fisik, Kimia, Dan Kualitas Masak Beras Dengan Kombinasi Kadar Amilosa Dan Suhu Selama penyimpanan
Full text linkRice is one of the staple foods consumed by Indonesians. As one of the largest rice producers, problems related to rice storage are often complained about. During storage, rice changes its cooking quality and physical and physicochemical qualities. This study aimed to analyze the kinetic behavior of cooking and the physical and physicochemical qualities of Indonesian rice varieties. Rice with different amylose contents was stored for 4 months, and the collected data from the parameters of water content, whiteness, amylose content, elongation ratio, and extrudability were analyzed using the Arrhenius equation. The combination of amylose content and temperature influences the changes in the physical, chemical, and cooking properties of rice during storage. The highest increase in water content occurred in the Ciherang variety stored at a temperature of 20 °C, namely 0.0183%/week, and the whiteness, amylose content, and elongation ratio values decreased during storage. Storage at 30 °C resulted in a greater reduction in quality, with the change in Ciherang whiteness being 0.0202/week, sintanur amylose content decreasing by 0.0105%/week, and sintanur elongation ratio decreasing by 0.0348/week at this temperature. Meanwhile, the sintanur extrudability parameter experienced an increase of 0,0174g/week at a temperature of 30 ˚C. Therefore, in general, the decline in rice quality occurs more quickly at higher temperatures.Beras adalah salah satu makanan pokok yang dikonsumsi oleh masyarakat Indonesia. Sebagai salah satu produsen beras terbesar, permasalahan terkait penyimpanan beras sering dikeluhkan. Selama penyimpanan, beras mengalami perubahan pada kualitas memasak serta kualitas fisik dan fisikokimia. Penelitian ini bertujuan untuk menganalisis perilaku kinetik kualitas memasak serta kualitas fisik dan fisikokimia dari varietas beras Indonesia. Beras dengan kandungan amilosa yang berbeda disimpan selama 4 bulan, dan data yang dikumpulkan dari parameter kadar air, tingkat keputihan, kadar amilosa, rasio pemanjangan, dan ekstrudabilitas dianalisis menggunakan persamaan Arrhenius. Kombinasi antara kandungan amilosa dan suhu memengaruhi perubahan sifat fisik, kimia, dan memasak dari beras selama penyimpanan. Peningkatan kadar air tertinggi terjadi pada varietas Ciherang yang disimpan pada suhu 20 °C, yaitu sebesar 0,0183%/minggu, dan nilai keputihan, kadar amilosa, serta rasio pemanjangan menurun selama penyimpanan. Penyimpanan pada suhu 30 °C menyebabkan penurunan kualitas yang lebih besar, dengan perubahan tingkat keputihan Ciherang sebesar 0,0202/minggu, kadar amilosa sintanur menurun sebesar 0,0105%/minggu, dan rasio pemanjangan sintanur menurun sebanyak 0,0348/minggu pada suhu ini. Sementara itu, parameter ekstrudabilitas sintanur mengalami peningkatan sebesar 0,0174g/minggu pada suhu 30 ˚C. Oleh karena itu, secara umum, penurunan kualitas beras terjadi lebih cepat pada suhu yang lebih tinggi
Pembuatan Briket Arang Dari Limbah Kulit Kakao Di Desa Bajiminasa Kec. Gantarangkeke, Kab.Bantaeng
Full text linkKuliah Kerja Nyata (KKN) merupakan kegiatan pengabdian kepada masyarakat untuk meninjau dan menangani permasalahan yang ada pada suatu wilayah. KKN Gelombang 112 di Desa Bajiminasa, Kecamatan Gantarangkeke, Kabupaten Bantaeng yang dirancang menggunakan program kerja yang berkaitan dengan Inovasi Teknologi Tepat Guna. Permasalahan yang dialami di Desa Bajiminasa yaitu tidak dimanfaatkannya kulit kakao hasil panen sehingga menyebabkan penumpukan kulit kakao di kebun warga dan menjadi limbah. Seiring dengan hasil panen yang meningkat menyebabkan kulit kakao yang tidak di manfaatkan berserakan dan didasarkan oleh hasil observasi di Desa Bajiminasa, Kecamatan Gantarangkeke, Kabupaten Bantaens. Oleh karena itu, solusi permasalahan yang telah di paparkan diatas salah satunya dapat dilakukan melalui pengelolaan limbah kulit kakao dengan program kerja kerja “Pembuatan briket arang dari limbah kulit kakao”. Metode yang dilakukan secara offline (Demonstrasi) dengan di hari sebelumnya dilakukan observasi ke lingkungan tersebut. Adapun prosedur pelaksanaan program kerja ini yaitu pertama-tama pengumpulan bahan-bahan dasar yang digunakan dan proses pembuatan contoh briket arang, selanjutnya dilakukan demonstarsi pembuatan briket arang bersama warga. Dipilihnya program kerja ini guna membantu dalam pengelolaan limbah yang efektif dan bermanfaat, juga memberikan dampak positif sehingga dapat memberikan keterampilan baru bagi masyarakat dan mendukung terciptanya lingkungan sehat dan nyaman
Potential of gelatin as functional ingredient in food products: A review
Full text linkGelatin is a natural biopolymer produced through the hydrolysis of collagen present in animal tissues such as skin, bones, and connective materials. It exhibits distinct physicochemical and functional characteristics that make it highly valuable in food formulation and processing. This review examines the extraction techniques, structural properties, and functional applications of gelatin obtained from various animal sources. Variations in raw materials and extraction parameters significantly influence gelatin yield, gel strength, and viscosity, thereby affecting its overall quality and performance. Gelatin functions as a gelling, stabilizing, foaming, and film-forming agent, and is also utilized in edible coatings that prevent oxidation and microbial spoilage. Its biodegradability, biocompatibility, and recognized safety as a food additive strengthen its potential for sustainable and innovative food production. Consequently, gelatin represents a versatile functional ingredient that plays an essential role in enhancing the texture, stability, and nutritional attributes of food products
Red chili pepper (Capsicum annuum L.) quality after washing with chlorine disinfectant under different storage conditions: Room temperature, refrigerator, and Zero Energy Cooling Chamber (ZECC)
Full text linkRed chili peppers (Capsicum annuum L.) are a horticultural commodity that is widely cultivated in Indonesia because of their high economic value. However, storage can easily damage red chili peppers, leading to significant production losses. While cold storage (5–10°C) effectively reduces damage, it is not suitable for areas without electricity; therefore, the ZECC (Zero Energy Cool Chamber) can serve as an alternative. However, since ZECC storage tends to have higher microbial growth, pretreatment with chlorine disinfectant can be applied to suppress microorganisms before storage. This study aims to determine the optimal chlorine concentration for washing and to evaluate the changes in quality and shelf life of large red chili pepper stored at room temperature, in a refrigerator, and in a Zero Energy Cool Chamber (ZECC). The research was conducted in two stages: stage I to determine the optimal chlorine concentration and stage II to assess the weight loss, vitamin C, total acid, total soluble solids, total chlorine, and total microbes. The results showed washing with 50 ppm of chlorine yielded the best results with the lowest weight loss (17.56%). Based on weight loss, vitamin C, and chlorine analyses, ZECC storage provided the best results, whereas total acidity and microbial parameters were best maintained under refrigeration. The shelf life of large red chili pepper washed with chlorine reached up to 15 days in both the refrigerator and ZECC, and 12 days at room temperature
ANALISIS KUALITAS FISIK BRIKET BIOARANG DARI LIMBAH THE DENGAN PEREKAT ORGANIK
Full text linkTea plants produce waste consisting of stems, leaves, and tea dregs. Tea stems are waste from the pruning process, tea leaves do not meet processing standards, and tea dregs are produced after brewing beverages. Tea plant waste, which is biomass, can be used as an alternative energy source in the form of biochar briquettes for cooking fuel. High-quality briquettes are defined according to SNI standard number 01-6235-200 with the following criteria: moisture content of less than 8%, ash content of less than 6%, and a calorific value of 500 cal/gram. Good biochar briquettes are characterized by ease of ignition during burning and stable combustion at a temperature of 350°C for a long time. The production process includes cleaning, drying, carbonization, sieving, preparing adhesive, mixing charcoal with adhesive, molding, and producing biochar briquettes. Testing is conducted to evaluate ease of ignition (s), burning duration (s), moisture content (%), ash content (%), and calorific value (cal/gram). Data analysis is carried out using a single-factor Analysis of Variance (ANOVA) method with Microsoft Excel and SPSS 27, based on a Completely Randomized Design (CRD) with 35 total samples. According to laboratory results, there were no significant differences in quality indicators such as ease of ignition (s), burning duration (s), moisture content (%), ash content (%), and calorific value (cal/gram), as the F critical value exceeded the actual F value, and the P-value was greater than 0.05. Biochar briquettes made from tea stems, leaves, and dregs meet the criteria based on ANOVA test results, with no significant differences found. Nevertheless, all data indicate that the biochar briquettes produced are of high quality in accordance with the SNI standard, making them suitable for use on a household scale.Tanaman teh menghasilkan limbah yang terdiri dari batang, daun, dan ampas teh.Batang teh adalah limbah dari proses pemangkasan, daun teh tidak memenuhi standar pengolahan, dan ampas teh dihasilkan setelah pembuatan minuman. Limbah tanaman teh, yang merupakan biomassa, dapat dimanfaatkan sebagai sumber energi alternatif dalam bentuk briket bioarang untuk bahan bakar memasak. Briket berkualitas tinggi ditentukan berdasarkan standar SNI nomor 01-6235-200 dengan kriteria: kadar air kurang dari 8%, kadar abu kurang dari 6%, dan nilai kalor 500 kal/gram. Briket bioarang yang baik ditandai dengan mudah menyala saat dibakar dan stabil menyala pada suhu 350°C untuk waktu yang lama. Proses produksi meliputi pembersihan, pengeringan, karbonisasi, pengayakan, persiapan perekat, pencampuran arang dengan perekat, pencetakan, dan pembuatan briket bioarang. Pengujian dilakukan untuk menilai kemudahan menyala (s), durasi menyala (s), kadar air (%), kadar abu (%), dan nilai kalor (kal/gram). Analisis data dilakukan menggunakan metode Analisis Varian (ANOVA) satu faktor dengan Microsoft Excel dan SPSS 27, dengan pengambilan sampel acak lengkap (CRD) dari 35 sampel. Berdasarkan hasil laboratorium, tidak ditemukan perbedaan signifikan dalam kualitas seperti kemudahan menyala (s), durasi menyala (s), kadar air (%), kadar abu (%), dan nilai kalor (kal/gram), karena nilai F kritis lebih besar dari nilai F aktual, dan nilai P value lebih besar dari 0,05. Briket bioarang yang dibuat dari batang, daun, dan ampas teh memenuhi kriteria berdasarkan hasil uji ANOVA tanpa perbedaan yang signifikan.Namun demikian, semua data menunjukkan bahwa briket bioarang yang dihasilkan memiliki kualitas tinggi sesuai dengan standar SNI, sehingga cocok untuk digunakan pada tingkat rumah tangga
Cacao Pod Husk Briquette: Pengelolaan Limbah Kulit Cacao Sebagai Bahan Baku Pembuatan Briket
Full text linkKuliah Kerja Nyata (KKN) merupakan suatu kegiatan pengabdian masyarakat dengan mengaplikasikan teori-teori yang diperoleh di bangku perkuliahan yang diharapkan dapat membantu masyarakat dalam menghadapi permasalahan yang dihadapi. Berdasarkan hasil observasi di Kecamatan Gantarangkeke banyak masyarakat yang bekerja sebagai petani cacao. Tetapi masih belum bisa mengelola limbah kulit cacao dan dimanfaatakan.Salah satu inovasi yang dapat dikembangkan untuk mengurangi penumpukan limbah kulit cacao ini ialah memenfaatkan limbah kulit cacao sebagai bahan baku pembuatan briket. Tujuan dilakukannya program kerja Cacao Pod Husk Briquette: Pengelolaan limbah kulit cacao menjadi bahan baku briket yaitu untuk memberikan pengetahuan kepada para petani cara memanfaatkan limbah kulit cacao menjadi briket dan cara pembuatannya sehingga limbah kulit cacao lebih bermanfaat untuk para petani dan masyarakat. Program kerja ini telah terlaksana dengan baik dan hadirnya program kerja pembuatan produk briket dan mensosialisasikan produk dan proses pembuatan briket ini sangat memberikan dampak yang sangat besar sehingga memberikan pengetahuan baru dan limbah tersebut sudah memiliki nilai guna baru yang menguntukan bagi para petani dan masyarakat sekitar
The Effect of Temperature and Heating Time on The Yield and Chemical Quality of Red Fruit (Pandanus conoideus) Oil Using Dry Extraction Method
Full text linkThe quality of Red Fruit Oil (RFO) is influenced by the extraction method. The objective of this research was to study the effect of temperature and heating time of red fruit on the chemical quality of red fruit oil using the dry extraction method. This research was divided into two steps: 1) evaluation of the chemical quality (water content, free fatty acid (FFA), iodine value, and carotenoid total) of the red fruit oil during the steaming of red fruit grains (drupa) at 60 , 80 , and 100°C for 20, 80, and 60 minutes; and 2) evaluation of the chemical quality (water content, FFA, and total carotenoids) of RFO during the steaming of red fruit chunk of whole fruit (cepallum) at 100°C for 60 minutes and 120°C for 30 minutes. The results showed that increasing the temperature and heating time of red fruit grains increased the yield (1.20 to 5.95%) and decreased the FFA levels (4.5 to 2.7%); however, the total carotenoid content of oil tended to decrease (from 7570 to 7209 μg/mL). Heating at 100°C for 60 minutes did not affect the level of saturated fatty acids in RFO. The steaming process of the red fruit chunk of whole fruit before extraction could decrease the oil yield and total carotenoid levels, as well as lower the FFA level of oil than steaming of red fruit grains
Isotherm Curve Model of Ciherang and Ciliwung Grain Varieties
Full text linkThe advancement of post-harvest technology in Indonesia has provided accurate models for predicting grain behavior during storage. This study aimed to determine the best sorption isotherm model for describing the equilibrium moisture content of Ciherang and Ciliwung rice varieties. Rice samples were stored in 18 desiccators containing salt solutions with relative humidity (RH) levels of 10–80% at temperatures of 30, 40, and 50°C. Water content parameters were measured and three models (Oswin, Kuhn, and Chung-Pfost) were evaluated based on their coefficient of determination (R²). The results indicated that the Chung-Pfost model yielded the highest R² values for both varieties. For Ciherang, the R² values were 0.921 (30°C), 0.938 (40°C), and 0.931 (50°C), while Ciliwung showed R² values of 0.894 (30°C), 0.915 (40°C), and 0.920 (50°C). The study concluded that the Chung-Pfost model effectively represents water absorption behavior in these rice varieties, with higher temperatures reducing the equilibrium moisture conten