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Sri Hajriani AR
Universitas Cokroaminoto
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Earth & Planetary Sciences Engineering Environmental Science

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MORPHOLOGICAL, CHEMICAL, MINERALOGICAL PROPERTIES AND SOIL CLASSIFICATIONS IN SOME TOPOSEQUENS OF MAMUJU DISTRICT WEST SULAWESI Ida Suryani; Ravika Mutiara; Sri Hajriani AR; Nurul Muchlisah
Jurnal Ecosolum Vol. 10 No. 2 (2021): DESEMBER
Publisher : Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ecosolum.v10i2.18240

Abstract

This study determines the morphological, chemical, mineralogical properties, and soil classification in several toposequences in Mamuju District, West Sulawesi. The research method used is a descriptive exploratory method supported by laboratory analysis data. The results showed yellow and brown soil color, clay texture, subangular structure, slightly sticky consistency, and gradually diffuse horizon boundaries. The Cation Exchange Capacity ranges from Medium to high, very low to low base saturation, and low carbon percentage. The topsoil and subsoil mineral content are dominated by clay minerals and other minerals such as biotite, opaque, muscovite, and feldspar. Soil classification is classified into the Udepts Suborder, Great Group Dystrudepts, and Typic Dystrudepts Subgroup (Profiles 1 and 3). In contrast, Profile 2 is classified into Suborder Humult and Great group Haplohumult and Subgroup Typic Haplohumult.
Proses PEMBUATAN BUBUK DAUN KELOR (Moringa oleifera) SEBAGAI TAMBAHAN MAKANAN FUNGSIONAL BERDASARKAN SUHU DAN LAMA PENGERINGAN YANG BERBEDA Nurul Muchlisah Zainuddin; Sri Hajriani
Jurnal Agritechno Jurnal Agritechno, Vol. 14, Number 2, Oktober 2021
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v14i2.518

Abstract

Moringa (Moringa oleifera) has been known for centuries as a multipurpose plant, nutrient dense and efficacious as medicine. However, the manufacture of Moringa into flour or powder and its development into additional functional food has not been done much. One effort that can be done is to make flour from Moringa leaves as an addition to nutrient-rich functional foods. The main content of this Moringa leaf turns out to be higher if the Moringa leaves are processed first into a dry or flour form. This study aims to determine the best drying temperature and drying time used in the process of making Moringa leaf powder based on chemical analysis, vitamin C and moisture content and to determine the organoleptic properties of Moringa leaf powder based on different temperatures and drying times. The research method used is to determine the best drying temperature and drying time using drying temperatures (35 oC, 50 oC, and 65 oC). Drying time (5 hours, 6 hours and 7 hours). The best drying temperature and time will be determined by testing the chemical analysis of Moringa leaf flour, vitamin C and moisture content tests and organoleptic tests, (hedonic method). The results of the research on the best Moringa leaf powder formulation based on the analysis of vitamin C and moisture content were the treatment with a drying temperature of 35 oC and a drying time of 5 hours. The most preferred organoleptic properties in the form of texture, taste and aroma are the treatment at a drying temperature of 65 oC and a drying time of 7 hours, while the most preferred color is at a treatment of 35 oC and a drying time of 5 hours.
Co-Authors Ida Suryani Nurul Muchlisah Zainuddin Ravika Mutiara