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All Journal Pelita Perkebunan agriTECH Ensiklopedia of Journal Jurnal Agritechno Canrea Journal: Food Technology, Nutritions, and Culinary Journal AbdiTechno (Jurnal Pengabdian Masyarakat) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) International Journal of Agriculture System Salaga Journal
Junaedi Muhidong
Agricultural Engineering Study Program, Hasanuddin University, Makassar, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences

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Isotherm Curve Model of Ciherang and Ciliwung Grain Varieties Yuni, Rahmawati; Junaedi, Muhidong; Haerani, Haerani
Salaga Journal Volume 03, No. 1, June 2025
Publisher : Program Studi Teknik Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/salaga.v3i1.1808

Abstract

The 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 content
Color Changes in Chili (Capsicum frutescens L.) During Thin-Layer Drying Musdalifah, Nuzlul; Muhidong, Junaedi; Supratomo, Supratomo
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.722

Abstract

This study investigates the effects of hot water blanching and air velocity on the color stability of chilli (Capsicum frutescens L.) during thin-layer drying. The objective was to determine optimal pre-treatment and drying conditions that preserve visual quality and enhance drying efficiency. A controlled laboratory-scale dryer was used, applying blanching at 90°C for 3 minutes and air velocities of 1.0 m/s and 1.5 m/s. Color parameters (L*, a*, b*), total color change (?E*), and hue angle shift (?H*) were measured periodically. Statistical analysis was conducted using ANOVA and Tukey HSD tests. The results show that blanching significantly improved color retention and reduced enzymatic browning. Higher air velocity accelerated drying and enhanced uniformity, with the combination of blanching and 1.5 m/s airflow yielding the best outcomes in terms of color stability and drying time. Interaction effects between blanching and airflow were synergistic, contributing to improved product quality. These findings align with previous studies and reinforce the importance of integrated drying strategies. In conclusion, the study demonstrates that combining blanching with optimized airflow enhances drying kinetics and preserves the visual quality of chili. These insights are valuable for small-scale processors and contribute to the development of efficient postharvest technologies. Future research should explore nutrient retention, aroma profiles, and advanced modeling of drying behavior. Contribution to Sustainable Development Goals (SDGs):SDG2: Zero HungerSDG 4: Quality EducationSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and Production
The Effect of Fermentation and Soaking Time on Water Content of Cocoa (Theobroma cacao L.) Sri Wahyuni, Rahman; Abdul, Azis; Junaedi, Muhidong
Salaga Journal Volume 02, No. 2, December 2024
Publisher : Program Studi Teknik Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/salaga.v2i2.1780

Abstract

Post-harvest handling, particularly fermentation and soaking, significantly affects cocoa quality. This study investigates the effects of fermentation duration (3, 5, 7 days) and soaking time (1, 2, 3 hours) on the moisture content of MCC 02 cocoa beans. The fermented beans were sun-dried, and moisture content was analyzed using the wet/dry basis method. Results showed the lowest wet basis moisture content of 55.65% for beans fermented for 3 days and soaked for 1 hour, and the highest of 63.1% for beans fermented for 3 days and soaked for 2 hours. After drying, the control sample had a moisture content of 7.7% (63.5% before drying), while the lowest moisture content for beans fermented for 5 days with 1-hour soaking was 7.95%, and the highest was 10.65% for beans fermented for 3 days with 1-hour soaking, exceeding the SNI standard (6-7%). Temperature fluctuations (28 - 37°C) and weather-dependent drying prolonged the process, resulting in higher moisture content than the standard, indicating the need for controlled drying methods.
Changes in Coconut Water Quality (Cocos nucifera L) During the Storage Process Andini, Nurlisa; Muhidong, Junaedi; Haerani; Intan Permata Hati, Febriana
Salaga Journal Volume 02, No. 2, December 2024
Publisher : Program Studi Teknik Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/salaga.v2i2.1786

Abstract

Coconut water (Cocos nucifera L.) is a natural beverage widely recognized for its high nutritional and health benefits. It contains essential electrolytes such as potassium, magnesium, and calcium, along with various vitamins and antioxidants; however, the quality deteriorates over time during storage. This study compares changes in the quality of young and mature coconut water stored at cold and ambient temperatures over a specific period of time. The research method includes measuring turbidity levels, pH, and total dissolved solids (TDS). The results indicate that both young and mature coconut water experience degradation in quality during storage, although at different rates. Storage at ambient temperature leads to a more rapid decline in quality than cold storage for both maturity types. Additionally, microbial growth is more frequently detected in coconut water stored at ambient temperature, particularly in mature coconut water. This study summarises that the quality of young and mature coconut water is influenced by storage temperature, with mature coconut water deteriorating at a higher rate. These findings can be recommended for storing coconut water at cold temperatures and consuming it shortly after opening it.
Rancang Bangun Inkubator Untuk Pengamatan Sorpsi Isotermis Berbasis Kaidah Exfert Hartono, Hartono; Muhidong, Junaedi; Ikbal
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 1, April 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i1.1182

Abstract

The isotherm shorpsi curve is essential for estimating drying time, packaging, and material stability during storage. Based on the static method, the equilibrium moisture content of the material is obtained in a state of still air at a constant temperature. This research aims to make an incubator with constant temperature control. The method used in this study consisted of several stages, namely the design and assembly of the device, sensor calibration, and temperature rise testing. The results of the calibration of the tool show an average value of R2 = 0.998. This value indicates that the temperature readings from the sensor used with the mercury thermometer readings are very close. The temperature rise in the storage room experiences a constant increase until it reaches the setting point.
Co-Authors Abdul Azis Abdul Azis Abdul Aziz Abdul Waris Abdul Waris Abdul Waris Abdul, Azis AHMAD MUNIR Ahmad Munir Akbal Akbal Aminuyati Amran Laga Andi Muhammad Tamrin Andini, Nurlisa Anugrah Feri Hermanto Arie Nugroho Arnida Mustafa asmilawati, asmilawati Astuti, J daniatanti, farisna Daniel Useng Dedianto Pasomba Diyah Yumeina Fani Lande Pakiding Febriana Intan Permata Hati Fitri Andriani Gemala Hardinasinta Haerani Haerani Haerani Hartono Hartono Hastang Hastang Hastang Hastang Husnul Mubarak Ikbal Indi Indahdiah Nurharini Intan Febriana Iqbal Iqbal Iqbal iqbal salim Irwan T jannah, Khuriatul Kartika Pertama Sari M.Tahir Sapsal Mahmud Achmad Mahmud Achmad, Mahmud Miftahul Jannah Muhammad Fachruri Muhammad Luthfi Muhammad Rizal Muhammad Tahir Sapsal Muhammad Tahir Sapsal Mukmin Mukmin Mursalim Mursalim Mursalim Mursalim Mursalim Mursalim Mursalim Mursalim Mursalim Musdalifah, Nuzlul Nur Ftiri Ramadhani Nurhawa Nurhawa Nursusilowati, Indah Olly S.Hutabarat Olly Sanny Hutabarat Olly Sanny Hutabarat Ophirtus Sumule Putri Sejagat, Laradita Ramadhani, Adhella Reta Reta Rizka Amaliah Rusmiati Rustam Salengke Salengke Salengke Salengke Salengke Salengke, Salengke Samsuar, Samsuar Sapsal, Tahir Sari Ramadhani Sitti Nur Faridah Sri Wahyuni, Rahman Suhardi Sunandar Djasba Supratomo Supratomo Supratomo, Supratomo Supratomo, Supratomo Syahrul R, Syahrul Syamsia Syamsia Syamsinar Rahmia Useng, Daniel Waris Yumeina, Diyah Yuni, Rahmawati Zaimar Zaimar