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All Journal Agroland : Jurnal Ilmu-Ilmu Pertanian AGROTEKBIS Agrointek REKAYASA agriTECH AGROLAND: The Agricultural Sciences Journal GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Pengolahan Pangan Conference on Innovation and Application of Science and Technology (CIASTECH) Abditani : Jurnal Pengabdian Masyarakat MONSU'ANI TANO Jurnal Pengabdian Masyarakat ZIRAA'AH MAJALAH ILMIAH PERTANIAN Buletin Palma Mediagro AGROTEKBIS: Jurnal Ilmu Pertanian Agroland: Jurnal Ilmu-ilmu Pertanian AGROLAND: The Agricultural Sciences Journal
Abdul Rahim
Agrotechnology Study Program At The Faculty Of Agriculture, Tadulako University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Physics Public Health Social Sciences

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SINTESIS DAN KARAKTERISASI BIOPLASTIK BERBASIS PATI SAGU (Metroxylon sp) Imran, Yuniarti L.; Hutomo, Gatot S.; Rahim, Abdul
AGROTEKBIS Vol 2, No 1 (2014)
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Abstract

Tujuan umum penelitian ini adalah modifikasi sintesis dan karakteristik bioplastik berbasis pati sagu dengan asam asetat dan gliserol. Karakterisasi bioplastik meliputi laju transmisi uap air (WVTR), kemampuan menahan air (WHC), kemampuan menahan minyak (WHC), kekuatan tarik, pemanjangan, kristalinitas, spektra molekul oleh FT-IR dan biodegradasi. Penelitian ini menggunakan 8 kombinasi perlakuan meliputi 4,4%, 5%, 5,5%, 6,2%, 4,3%, 4,9%, 5,3% dan 6,1%. Hasil analisis menunjukkan bahwa perlakuan dengan penambahan asam asetat dan gliserol telah meningkatkan sifat fisik dan mekanik bioplastik. Hasil analisis laju transmisi uap air (WVTR) berbeda nyata pada perlakuan 6,1%, 5% dan 4,3% (penambahan asam asetat + gliserol). Hasil WVTR terbaik pada perlakuan 6,1% (penambahan asam asetat 10 mL + gliserol 3 mL) dengan nilai 5,28 g/m2.jam, hasil analisis ketebalan 0,021 cm, kekuatan tarik 3,72 MPa, pemanjangan 16,65%, kristalin 14,39%. Hasil analisis FT-IR menunjukkan bahan kimia pada gugus fungsi terjadi kemiringan gugus –OH yang diduga akibat adanya reaksi antara molekul biopolimer dengan asam asetat dan gliserol. Hasil analisis menunjukkan bioplastik berbasis pati sagu dengan bahan asam asetat dan gliserol dapat terdegradasi secara alami dengan media pasir dan mikroba EM4 selama 24 hari.
KARAKTERISTIK FISIK, MEKANIK DAN SENSORIS EDIBLE FILM DARI PATI TALAS PADA BERBAGAI KONSENTRASI ASAM PALMITAT Pangesti, Anggraeni Dwi; Rahim, Abdul; Hutomo, Gatot S.
AGROTEKBIS Vol 2, No 6 (2014)
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Tujuan penelitian adalahuntuk mengetahui konsentrasi asam palmitat terhadap karakteristik fisik, mekanik dan sensoris edible film. Penelitian ini dilakukan dengan menggunakan 4 taraf perlakuan konsentrasi asam palmitat yaitu 5%, 10%, 15% dan 20% (b/b polimer). Para meter pengamatan  meliputi karakteristik fisik (WVTR, ketebalan, WHC dan OHC),  karakteristik mekanik (tensile strength dan elongasi) serta karakteristik sensoris berdasarkan warna edible film. Hasil penelitian menunjukkan bahwa kondisi optimum pembuatan edible film terhadap karakteristik fisik diperoleh pada konsentrasi asam palmitat 15% (b/b polimer) yang meliputi laju transmisi uap air (WVTR) 5,75 g.m-2.jam-1, ketebalan 0,18 mm, WHC 5,24 g/g dan OHC 3,41 g/g.  Karakteristik mekanik edible film yang optimum diperoleh pula pada konsentrasi asam palmitat 15% (b/b polimer) dengan nilai elongasi 8,92%. Sedangkan karakteristik  sensoris terhadap warna edible film umumnya dapat diterima oleh panelis.
KARAKTERISTIK FISIK DAN KIMIA MIE ANTIOKSIDAN DARI PATI SAGU DENGAN EKSTRAK KULIT BUAH NAGA MERAH Pratiwi, Yuliani; Rahim, Abdul; Hutomo, Gatot Siswo
AGROTEKBIS Vol 5, No 3 (2017)
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The objective of this research was to figure out the physical and chemical characteristic of antioxidant noodle and sago starch with peels extract of red dragon fruit. The reseach design was used Completely Randomized Design with six treatment and triplicate in order to obtain 18 units of trials. The treatment that have been tried namely sago paste that mixed into sago starch that consist of six levels : 100 g ; 110 g ; 120 g; 130; 140 g dan 150 g. The observation variable that to done including water content, water holding capacity (WHC) and oil holding capacity (OHC), cooking loss and antioxidant content. The data were analysed with analysis of variance and continued with further test of honestly significance difference (HSD) 5%. The result of research shown that the water content tend to increase with the increased of sago starch. Cooking loss tend to increase with increased amount sago starch (110 to 150 g). The antioxidant properties of the noodles are best obtained in the treatment of sago starch 100 g.  Key Words : Antioxidants, noodles, peels of red dragon fruit, Sagu starch.
PEMBUATAN MINUMAN INSTAN FUNGSIONAL DARI BIOAKTIF POD HUSK KAKAO Wasmun, Herwanto; Rahim, Abdul; Hutomo, Gatot Siswo
AGROTEKBIS Vol 4, No 6 (2016)
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This research consists of two stages in which the first stage aims to find out the weight of the best cocoa pod husk powder that can be produced instant cacao pod husk beverages. The results of the analysis of the antioxidant capacity levels of total phenol showed that the use of dried cocoa pod husk by ethanol solvent has the highest level of both total phenols and antioxidant capasity. The second phase activity aims to find out the levels of total phenols and antioxidant capacity of instant beverages from various extracts of cocoa pod husk. This study used a completely random design (CRD) with one factor which was consisting of four levels namely cocoa pod husk weight 5 g, 10 g, 15 g and 20 g. Maltodextrin 20 g and 10 g of sucrose was added to thicker the instant beverage. The analysis showed that the highest of total phenols and antioxidant capacity in the drink when used 20 g of cocoa pod husk. The best phenols and antioxidant capacity content was from 10 g cocoa pod husk extratraction thus this amount has to be used as standard to produce this instant drink.Key Word: Extraction, Instant Drink, Pod husk.ABSTRAK
KAPASITAS ANTIOKSIDAN SUPLEMEN PADA BERBAGAI BERAT EKSTRAK BUBUK POD HUSK KAKAO Partayasa, I nyoman; Kadir, Syahraeni; Rahim, Abdul
AGROTEKBIS Vol 5, No 1 (2017)
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The purpose of this study was to determine the best ratio of powdered cocoa pod husk for bio-capsule production and to determine damage of polyphenol powder and antioxidant after encapsulation ofcocoa pod husk. In this study, absolute ethanol solvent as a polar solvent was used to extract polyphenol compounds.  A Completely Randommized design with treatments of four different wieghts of cacao pod husk were used i.e. 20g, 25g, 30g and 35 g.  The highest capacity of antioxidant and supplement was shown by the 20 g cocoa pod husk treatment containing 11803.56 mg ascorbat, 83.15 g total phenol ase gallat.  This results indicate that the total phenol of the cacao pod husk decrease by 77.40% along with lowering antioxidant capacity by 18.66%.  Decreased level of the total phenol and antioxidant capacity is due to damage occuring during concenrating and drying proceses of the supplement materials. Keywords: Cocoa pod husk, Exraction and Supplements.
KARAKTERISTIK FISIK DAN KIMIA MIE ANTIOKSIDAN DARI PATI SAGU DENGAN EKSTRAK KULIT BUAH NAGA MERAH Pratiwi, Yuliani; Rahim, Abdul; Hutomo, Gatot S.
AGROTEKBIS Vol 4, No 5 (2016)
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Abstract

The objective of this research was to figure out the physical and chemical characteristic of antioxidant noodle and sago starch with peels extract of red dragon fruit. The reseach design was used Completely Randomized Design with six treatment and triplicate in order to obtain 18 units of trials. The treatment that have been tried namely sago paste that mixed into sago starch that consist of six levels : 100 g; 110 g; 120 g; 130; 140 g dan 150 g. The observation variable that to done including water content, water holding capacity (WHC) and oil holding capacity (OHC), cooking loss and antioxidant content. The data were analysed with analysis of variance and continued with further test of honestly significance difference (HSD) 5%. The result of research shown that the water content tend to increase with the increased of sago starch. Cooking loss tend to increase with increased amount sago starch (110 to 150 g). The antioxidant properties of the noodles are best obtained in the treatment of sago starch 100 g.  Key Words: Antioxidants, noodles, peels of red dragon fruit, sagu starch.
HIDROLISIS SELULOSADARI BAHAN POD HUSK KAKAO MENGGUNAKAN ASAM KLORIDA Rizal, Rizal; Hutomo, Gatot siswo; Rahim, Abdul
AGROTEKBIS Vol 4, No 6 (2016)
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The aims of this experiment were to obtain the best concentration of HCl and the optimum length of boiling time in producing liquid sugar from cacao pod husk. Analysis of data of extracted cellulose (Phase I) used completely randomized design (CRD), which consisted of 3 NaOH concentrations tested namely : 10%, 12% and 14%. Each treatment was replieated 4 times, and therefore there were 12 experimental units used. Analysis of variance showing significant or highly significant effects were subsequently analysed by HSD at 5% or 1%, respectively. Experimental design used in the hydrolysis of cellulose (Phase II) was randomized block design (RBD) with four levels of hydrochloric acid (HCl) tested, namely: K1 = 1%; K2 = 1.5%; K3 = 2% and K4 = 2.5%. Treatments were grouped based on the length of pod husk cellulose hydrolysis time in hydrochloric acid solution, namely R1 = 2 hours, R2 = 4 hours, R3 = 6 hours, R4 = 8 hours, R5 = 10 hours and R6 = 12 hours. Each treatment was replicated three times in each group, and therefore there were 72 experimental units observed. Analysis of variance showing significant or highly significant effects were subsequently analysed by HSD at 5% or 1%, respectively. The best NaOH concentration was obtained at 12% and the optimum length of boiling time was 8 hours.Key Words: Cacao pod husk, cellulose, Hydrochloric acid.
EKSTRAKSI PEKTIN POD HUSK KAKAO SECARA KERING MENGGUNAKAN ASAM KLORIDA PADA BERBAGAI KONSENTRASI LARUTAN Saputra, Adhi; Hutomo, Gatot Siswo; Rahim, Abdul
AGROTEKBIS Vol 5, No 6 (2017)
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The research aimed to gain the characteristic of pectin from dry cacao pod husk and the best physical or chemical quality of pectin resulted from dry extraction of cacao pod husk by using hydrochloric acid at the best concentration. This research used Completely Randomized Design under one single factor consisting of 5 treatments of concentration of solution, i.e 0.5 M, 1 M, 1.5 M, 2 M, 2.5 M which were replicated 4 times so that 20 units of experiment were obtained. The treatment with significant or very significant affect was then tested with Honest Significant Difference (HSD) test on the level of 5% or 1%. It was then analyzed with derivatives of quadratic functions formula to produce the best treatment of extraction of concentration of solution. The research reveal that the best pectin extraction was obtained at concentration of HCl 1.50 M with 15.09% of rendement value, 69.11% of methoxyl content, 54.56% of galacturonic acid and 68.24% of pectin clarity. Based on those findings, it can be concluded that HCl 1.50 M concentration is very good to extract the pectin from dry cacao pod husk with hydrochloric acid. Key Words: Cacao Pod Husk, Concentration of solution, Hydrochloric acid, pectin.
KARAKTERISTIK FISIK DAN KIMIA BUAH TOMAT HASIL PELAPISAN DENGAN PATI TALAS Rusmanto, Eko; Rahim, Abdul; Hutomo, Gatot Siswo
AGROTEKBIS Vol 5, No 5 (2017)
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The tomato fruit is the klimaterik fruit easily broken after harvested. One of the post harvest handling technology that can be applied on tomato fruit, namely edible starch taro-based coating. This research aims to know the best taro starch concentration can be used as upholstery materials (edible coating) in the handling of post harvest of tomatoes based on its chemical and physical characteristics. This research was carried out in January to April 2016, in the Laboratory of Industrial agriculture, Faculty of Agriculture, University of Tadulako, Palu, Central Sulawesi. Research design used was complete randomized design (CRD). This research using the method of immersion (dipping) on tomato fruit coating by using 5 starch concentration of taro treatments are: 0, 1, 3, 5 and 7% and it repeated twice. The results showed that the concentrations of taro starch is best for coating edible materials (coatings) in post-harvest handling tomato fruit is of 1-3%. As for the physical characteristics of tomato fruit is relatively the same red color is determined visually and smoothly (0,31 mm -0,32/g/s), while the chemical characteristics of tomato fruit including moisture content (93,32-94,61%), vitamin C (10,12-11,30 mg/100 g), sugar levels (1,51-1,54%) and respiratory rate (0,24-0,29 mg CO2/kg/hour). Keywords : Edible Coating, Taro Starch, Tomatoes.
EKSTRAKSI PEKTIN POD HUSK KAKAO SECARA BASAH MENGGUNAKAN LARUTAN NATRIUM HIDROKSIDA PADA BERBAGAI KONSENTRASI Munir, Muh. Misbahul; Rahim, Abdul; Rahmatu, Rostiati
AGROTEKBIS Vol 6, No 1 (2018)
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The aim of this research is to find out the optimum concentration of Pod Husk Cacao extraction by wet method using different Sodium Hydroxides (NaOH) concentrations. The researsh used Simple Complete Random Design with one factor which consists of five levels of treatment : 0.5 M ; 1 M ; 1.5 M ; 2.0 M and 2.5 M, the treatments were replicated 4 times so there were 20 experimental units. If the treatment has significant effect then it tested using Tukey’s Honestly Significant Different level 5% or 1%. The results showed that the most optimum extraction was obtained using NaOH 1.59 M, which the number of rendement was 11,15%,  methoxil content was 50.22 %, galacturonat content was 46.62%, and pectin purity was 9.19%. Pectin of pod husk cocoa could be extracted using NaOH concentration between 1 – 2 M with wet method. Key Words:, Concentration of Natrium hydroxides, Pectin, Pod husk cacao, Wet method
Co-Authors A. Lanyala, Ilham Abd Hamid Abdul Halid ADHI SAPUTRA Adhi Saputra Akbar Akbar Amalia Noviyanty Andri Anggraeni Dwi Pangesti Arifuddin Lamusa Asnani Asnani Asrawaty Asrawaty Asrawaty, Asrawaty Asriani Hasanuddin Baharuddin Baharuddin Chitra Anggraeni Salingkat Chitra Anggriani Salingkat Chitra Anggriany Salingkat Delfrin Poliwa Diky Gunawan Suwiryono Diky Gunawan Suwiyono Eko Priyantono Eko Rusmanto Farid Farid Gatot S. Hutomo Gatot S. Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Haryadi Haryadi Haryadi Haryadi Herlianti Herlianti Herwanto Wasmun Hidayat, Alif I Kadek Agus Heriawan I Nyoman Partayasa If'all, If'all Ilham A. Lanyala Irmayanti Ismail Jugni Hadiustri Agape Jusman, Jusman Khusnul Hatimah Korompot, Siti Maimuna Laurencia Br. Manurung, Dewi Sartika Made Antara Made Krisna Laksmayani Made Tangkas Mappiratu Mappiratu Minarny Gobel Minarny Gobel Moh. Darwis Mohammad Deden Muh. Misbahul Munir Muhammad Fawzul Alif Nugroho Muhardi Muhardi Munir, Muh. Misbahul Naomi Uli Arta Siagian Nur Alam Nur Alam Nur Alam Nur Alam Partayasa, I nyoman Ponirin Ponirin Ponirin Ponirin Ponirin Pratiwi Pratiwi Pratiwi, Yuliani Putri Andini Rahmat Muhajir Rahmi, Rahmi Rizal Rizal Rizal Rizal Rizki Anandar Rosmianti Rostiati Dg Rahmatu Rusmanto, Eko Sakka Samudin Shahabuddin Saleh Siti Maemunah Sri Ayu Sukisman Abdul Halid Sukmawati, Sukmawati Syahraeni Kadir Syahreni Kadir Syamsuddin Laude Syamsudin laude Umar Santoso Usman Made Victoryos Metoli Wasmun, Herwanto Yudha Kurniawan Yuliani Pratiwi Yuniarti L. Imran yunita, Haerina