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All Journal GANESHA: Jurnal Pengabdian Masyarakat Almufi Jurnal Pengabdian kepada Masyarakat AGRONES: JOURNAL OF AGRICULTURE, AGRIBUSINESS WELFARE, TECHNOLOGI, HUMANITY, ENVIRONMENT, SOCIAL AND ECONOMY
Rustan Ari
Universitas Sulawesi Tenggara
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Education Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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The Effect of the Biomass Weight Ratio of Patchouli Leaves and Sawdust on the Chemical Properties of Patchouli Briquettes Amal Muliono; La Oge; Erni Danggi; Rustan Ari; Hastian Hastian; Wa Ode Nur Siti Fatimah
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 2 No. 1 (2026): April - June 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v2i1.735

Abstract

The increasing depletion of fossil fuel reserves and rising global energy demand have accelerated the development of renewable energy sources, particularly biomass-based fuels. This study aimed to analyze the effect of biomass weight ratios of patchouli leaf waste and sawdust on the chemical properties and combustion rate of charcoal briquettes, and to determine the optimum composition for producing high-quality briquettes. The research was conducted in Wakumoro Village, Parigi District, Muna Regency, Southeast Sulawesi, from October to November 2025. A Completely Randomized Design (CRD) was applied with five treatment levels and three replications. The treatments consisted of different ratios of patchouli leaves and sawdust: P1 (100% patchouli leaves), P2 (75% + 25%), P3 (50% + 50%), P4 (25% + 75%), and P5 (100% sawdust). The observed parameters included moisture content, ash content, and combustion rate. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 95% confidence level. The results showed that biomass composition significantly affected moisture content, ash content, and combustion rate of briquettes. The best overall performance was obtained in P2, with moisture content of 1.57% and ash content of 7.48%, both meeting the Indonesian National Standard (SNI 01-6235-2000). The highest combustion rate was observed in P3 at 6.93 g/min. These findings indicate that the combination of patchouli leaf waste and sawdust has strong potential as an environmentally friendly alternative fuel and provides an effective solution for agricultural and wood waste utilization.  
The Effect of Corn Flour Substitution on Moisture Content and Organoleptic Properties in Cookies (Zea Mays L) Titik Harianti; Ruksanan Ruksanan; Hastian Hastian; La Oge; Rustan Ari
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 2 No. 1 (2026): April - June 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v2i1.708

Abstract

This study aimed to determine the effect of corn flour (Zea mays L.) substitution on the moisture content and organoleptic characteristics of cookies, including color, aroma, texture, and taste. The study employed an experimental method with a quantitative approach using a Completely Randomized Design (CRD) consisting of four treatments: A0 (0%), A01 (15%), A02 (25%), and A03 (35%), each with three replicates, resulting in 12 experimental units. The cookie production process involved substituting corn flour for wheat flour; moisture content was then analyzed using the oven method, and organoleptic testing was conducted with 15 panelists using a 1–5 hedonic scale. The results indicated that corn flour substitution influenced the moisture content and organoleptic characteristics of the cookies. The highest moisture content was obtained in treatment A0 at 4.56%, while the lowest moisture content was found in treatment A01 at 2.46%. The organoleptic test results showed that treatment A02 received the highest score for color at 3.80, while the highest scores for aroma, texture, and taste were obtained in treatment A0 at 4.00, 3.93, and 4.00, respectively. In general, increasing corn flour substitution caused the color to change to a more yellowish-brown and made the cookies more brittle due to the absence of gluten in corn flour. Based on all test parameters, treatment A02 with 25% corn flour substitution showed the most balanced results and was still acceptable to the panelists. This study indicates that corn flour has the potential to be used as a wheat flour substitute in the development of cookies based on local food ingredients.
Analysis Of The Quality Of Dried Salted Anchovies Marketed At Baruga Market, Kendari City Muhammad Fachrizal; Rustan Ari; La Oge; Hastian Hastian; Handrid Handrid; Wa Ode Nur Siti Fatimah
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 2 No. 2 (2026): July - September 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v2i2.939

Abstract

Dried salted anchovies are one of the fishery products widely marketed and consumed by the community; however, their quality may vary due to differences in salting, drying, handling, and storage practices. This study aimed to analyze the quality of dried salted anchovies marketed at Baruga Market, Kendari City, based on organoleptic characteristics, moisture content, and salt (NaCl) content. The study employed a quantitative descriptive approach, with dried salted anchovy samples collected from vendors at Baruga Market. Organoleptic evaluation included texture, color, aroma, and physical appearance, while laboratory analyses included moisture determination using the gravimetric method and salt determination using argentometric titration. The results showed variations in organoleptic characteristics among samples, particularly in the degree of dryness, texture, color, and aroma. Moisture content ranged from 39.22% to 57.46%, with a mean of 49.52%, whereas salt content ranged from 4.38% to 12.38%, with a mean of 7.88%. Samples with lower moisture content descriptively exhibited firmer and drier textures than samples with higher moisture content. Analysis of the relationship between moisture and salt content showed a very weak and statistically nonsignificant correlation (r = 0.130; p = 0.807). Overall, the quality of dried salted anchovies marketed at Baruga Market, Kendari City, varied in terms of physical and chemical characteristics among the samples. These findings highlight the need for greater consistency in salting, drying, handling, and storage practices to maintain product quality.
The Effect Of Wheat Flour Substitution With Mocaf And Mung Bean Flour On The Organoleptic Characteristics And Chemical Composition Of White Bread Putu Budi Andika; Hastian Hastian; Rustan Ari; La Oge; Ruksanan Ruksanan
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 2 No. 2 (2026): July - September 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v2i2.948

Abstract

This study aimed to analyze the organoleptic characteristics and chemical properties of white bread substituted with mocaf (Modified Cassava Flour) and mung bean flour. Five formulations were evaluated: P0 (100% wheat flour), P1 (90% wheat flour + 5% mocaf + 5% mung bean flour), P2 (80% wheat flour + 10% mocaf + 10% mung bean flour), P3 (70% wheat flour + 15% mocaf + 15% mung bean flour), and P4 (60% wheat flour + 20% mocaf + 20% mung bean flour). Organoleptic evaluation was conducted using a five-point hedonic test involving 30 untrained panelists who assessed color, aroma, texture, and taste. Because the organoleptic data were ordinal and did not meet the normality assumption, the Kruskal–Wallis test was used at a 5% significance level, followed by the Mann–Whitney test for parameters showing significant differences. The best substitution treatment was determined based on the highest and most consistent acceptance across the organoleptic attributes and was subsequently subjected to laboratory analysis. P0 obtained the highest overall acceptance, while P1 was the most consistently accepted substitution treatment. P1 showed favorable acceptance for color (3.4), aroma (3.3), texture (3.2), and taste (3.3). Statistical analysis showed a significant effect of substitution on color (P < 0.05), while aroma (P > 0.05), texture (P > 0.05), and taste (P > 0.05) were not significantly affected. P1 was therefore selected as the best substitution formulation for chemical analysis. Laboratory results showed that P1 had a mean moisture content of 22.46% and protein content of 10.53%. The moisture content was below the maximum limit specified by the applicable Indonesian National Standard (SNI), while the protein content exceeded the reference value reported by the Directorate of Nutrition, Ministry of Health of the Republic of Indonesia. These findings indicate that P1 provides a favorable balance between sensory acceptance and protein content and has potential for further development as a white bread formulation using local flour resources.
Co-Authors Amal Muliono Amir, Fitriah Eko Aprianto Johan Erni Danggi H.Herman Titop Handrid Handrid Hastian Hastian Herman Titop La Oge Muhammad Fachrizal Putu Budi Andika Ruksanan, Ruksanan Sri Wahyuni Basoka Titik Harianti Wa Ode Nur Siti Fatimah