Article Per Year (5 Year)
p-Index From 2021 - 2026
7.671
P-Index
This Author published in this journals
All Journal Indonesian Journal of Educational Studies Jurnal Teknologi Pertanian JURNAL GALUNG TROPIKA Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Pendidikan Teknologi Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Dedikasi AbdiTechno (Jurnal Pengabdian Masyarakat) Jurnal Pengabdian Kepada Masyarakat Patikala JURNAL PATANI: Pengembangan Teknologi Pertanian dan Informatika Formosa Journal of Science and Technology (FJST) Seminar Nasional Pengabdian Kepada Masyarakat Haga: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat Teknologi Pertanian Indonesian Journal of Fundamental Sciences Vokatek : Jurnal Pengabdian Masyarakat Seminar Nasional Hasil Penelitian LP2M UNM Indonesian Journal of Educational Science and Technology (Nurture) Journal of Agroscience Indonesia Mutiara: Multidiciplinary Scientifict Journal Jurnal Pendidikan Teknologi Pertanian Jurnal Pemikiran dan Pengembangan Pembelajaran Jurnal Pengabdian Masyarakat (Jubdimas)
Andi Sukainah
Prodi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 106 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search
Journal : Journal of Agroscience Indonesia

 1 
Analysis of the Degradation of Nutritional and Bioactive Components of Purple Sweet Potato during Drying into Flour Using Cabinet Dryer Putra, Reski Praja; Sukainah, Andi; Mukhlis, Andi Muhammad Akram; Yulianti, Yulianti; Annisa, Khaerung
Journal of Agroscience Indonesia Vol 1, No 1 (2023): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v1i1.47678

Abstract

Sweet potato has the potential to be developed as a source of raw material for making flour to substitute the use of wheat flour. The sweet potatoes used in this study as flour were sweet potatoes with purple flesh. Processing of purple sweet potato into flour can be done through the drying process. The purpose of this study was to evaluate the effect of the temperature used in the cabinet dryer on the rate of degradation of the nutritional components and bioactive components of purple sweet potato during the flouring process. Purple sweet potato is cleaned and made into chips with a size of ± 2 mm and then dried in a cabinet dryer. The variables in this study were temperature (50 ºC, 55 ºC, 60 ºC) and drying time (1, 2, 3, 4, 5, 6, 7, 8 hours). Each treatment was repeated 3 times and observed for water content, total sugar, reducing sugar, beta-carotene, anthocyanins, polyphenols, and antioxidant activity. Data were analyzed using a Completely Randomized Factorial Design followed by Duncan's Test. The results showed that temperature and drying time had a significant effect on the nutritional and bioactive components of purple sweet potato during the drying process. A temperature of 60 ºC can be recommended as one of the temperatures used to dry purple sweet potatoes with a drying time of 5 hours. At this temperature and drying time, the anthocyanin content and antioxidant activity still have their biological properties. The characteristics of purple sweet potato slices in this treatment were 9.62% water content, 0.84% total sugar, 0.52% reducing sugar, 0.74% beta-carotene, 25.25% anthocyanins, 4.93% polyphenols, and 2.29% antioxidant activity.
Development of Probiotic Products Made From Soy Milk With The Addition of Red Dragon Fruit Extract Concentration As a Source of Antioxidants Wati, Fatma; Jamaluddin, Jamaluddin; Sukainah, Andi
Journal of Agroscience Indonesia Vol 2, No 1 (2024): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v2i1.64702

Abstract

This research is an experimental study that aims to determine the effect of the concentration of red dragon fruit extract on the quality and antioxidant activity of probiotic soyghurt products or fermented soy milk. This study used an experimental method with a RAL experimental design consisting of 4 treatments and 3 replications. The treatment variable in this study was the addition of red dragon fruit extract with concentrations of K(0%), A(5%), B(10%), and C(`15%), while the observation variable in this study was the total calculation of LAB, protein content, fat content, vitamin C content, pH, total acid, antioxidant activity analysis, and organoleptic testing (color, aroma, texture, and taste). The data obtained from the results of this study were tested for normality and homogeneity using SPSS version 20 software. Then, the analysis was carried out using analysis of variance (ANOVA) and continued with Duncan's further test. Based on the results of normality and homogeneity tests, all data were normally distributed and homogeneous. Based on the analysis of variance ANOVA obtained Fcount>Ftable 5% level. This shows that all treatments have a significant effect on the observed variables in the study. The results showed that treatment C was the best treatment because it was preferred by the panelists with a total BAL value of 11.23 Log Cfu/ml, 6.1% protein content, 5.32% fat content, 0.09% vitamin C, pH 4.65. , total acid 1.74%, and antioxidant activity 62.95%.
Utilization of Bacillus subtilis Culture for Fermentation of Arabica Coffee (Coffea arabica) from Toraja Regency Asdar, Asdar; Patang, Patang; Sukainah, Andi
Journal of Agroscience Indonesia Vol 1, No 2 (2023): November
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v1i2.56291

Abstract

The aim of this research was to determine the effect of giving Bacillus subtilis concentrations on caffeine levels and the physicochemistry of Arabica coffee beans. This study used a Complete Randomized Design (RAL) where the concentration of B. subtilis was 0%, 1%, 2%, 3%, 4%, 5%. Variables observed in this study included total plate numbers (ALT), total titrated acid (TAT) and pH, as well as arabica coffee bean tests (water and caffeine content). The results of this study show that B. subtilis affects ALT, TAT, pH, water content and caffeine content of fermented liquid in arabica coffee beans. The lowest caffeine content of arabica coffee beans is made from arabica coffee beans added 5% B. subtilis during fermentation with a caffeine content of 1.34%.
Effectiveness of Using Natural Coagulants in Making Koro Pedang Tofu Sudarmin, Nur Fajriani Arifuddin; Syam, Husain; Sukainah, Andi
Journal of Agroscience Indonesia Vol 2, No 1 (2024): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v2i1.63295

Abstract

Tofu is a processed food product whose raw material uses soybeans. The purpose of the research conducted was to determine the effectiveness of the addition of natural coagulants in the form of lime and starfruit in the manufacture of tofu with substitution of koro pedang. The research method used is a quantitative method using a two-factor factorial design and three replications. The concentration of natural coagulants in this study were 5% and 7% lime and 20% and 40% starfruit wuluh. This study produced water content values ranging from 70.53-82.31%, cyanide acid levels ranged from 5.77-8.95 mg/kg, protein levels ranged from 9.53- 16.30% and hedonic divided into two, namely hedonic quality in raw tofu includes color ranging from 3.25-3.56%, texture ranging from 3.21-3.68% and aroma ranging from 3.19-3.67% while hedonic quality in fried tofu includes color ranging from 3.20-3.57%, texture ranging from 3.08 - 3.59%, aroma ranging from 3.39-3.73% and taste ranging from 3.43-3.77%. Furthermore, the resulting normality test shows that the data is normally distributed with the Shapiro-Wilk value obtained which is> 0.05 and the homogeneity test shows a significant value which is> 0.05.
Design of A Pepper Washing Machine From A Modified 2-Tube Washing Machine Basir, Al Qadri; Sukainah, Andi; Akram Mukhlis, Andi Muhammad
Journal of Agroscience Indonesia Vol 2, No 1 (2024): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v2i1.66871

Abstract

This research aims to modify a 2-tube washing machine into a pepper washing machine. You can find out the percentage of peeled and unpeeled seeds as well as the capacity of the tool. The form of research used is research and development (R&D), which aims to develop or modify an existing product. The data analysis technique used in this research is quantitative data analysis technique. The research results concluded that the capacity and percentage level of success of the tool had a capacity of 7 kg in 11.5 minutes or 0.61 kg in 1 minute, with a percentage of peeled pepper seeds of 98.22 percent and pepper seeds not peeled of 1.78 percent. Based on the conclusions of the research results, it is recommended: Make modifications to the net, so that when washing pepper it does not enter between the net gap and the washing tub. Study of the loading system to make it easier to put pepper into the washing tub and unloading so that the seeds can easily come out of the washing tub. Carry out a washing test on a larger cycle.
Co-Authors A. Dwi Asri Yanti A.Mughni Sani Adil Adil, Adil Afiifah, Azzah Agum Marsaude Akram Mukhlis, Andi Muhammad Alamsyah, Andi Amirah Mustarin Amiruddin Amiruddin Amiruddin Hambali Andi Alamsyah Rivai Andi Citra Islamiah Andy Hermawan Annisa, Khaerung Antri Jayadi Asdar Asdar Asis Asis Asnidar Asnidar Badaruddin Anwar BAKHRANI RAUF Basir, Al Qadri Daris, Ummi Syahda Diyahwati Diyahwati Elite Gizwati Samudry Emi Mastura Entengo, Reflin Fadilah, Ratnawaty Faisal Sahruddin Fatma wati Fauzi, Andi Akhmad Febiayanti, Reski Fifi Alfiana Hambali, Amiruddin Herawaty, Indah Heriana Hidayat, Ilman Husain Syam Husni Husni Ibrahim Ibrahim Iin Novianti Nur Ikhwan, A.Fadly Nur Indah Herawati Indrawati, Sriwulan Indrayani Indrayani Indrayani INDRAYANI INDRAYANI Irdan Syam Irma Yulianti Irmayuni, Endang Irwan Irwan Izmi Azhara Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jayadi, Faisal Kadirman Kadirman Karmila Karnila Puspita Sari Khaidir Rahman Lahming Lahming Lahming Lahming Lahming Lahming, Lahming Lahming, Lahming Lestari, Nunik M.Pd S.T. S.Pd. I Gde Wawan Sudatha . Mahfud, Firda Latifah Rahayu Malibun, Fais Bintang Mansur, Suci Rahmadani Marhayati Marhayati Marianti, Marianti Mohamad Ikbal Riski Danial Mohammad WIJAYA Mohammad wijaya Muh. Rais Muhammad Alwi Akbar Muhammad Irfan Muhammad Rais Muhammad Wiharto Muhlis Muhlis Muhsin Muhsin Mujahidah, Anindita Mukhlis, Andi Muhammad Akram Mundariyah, Mundariyah Ninik Rahayu Ashadi Novitasari, Ervi Nuh, Rizqi Nur Indah Nunik Lestari Nunung Nurhidayah Nur Amin Mangka Nur Rahmah Nur Rahmah Nur Rezqi Amaliah Nurbaya Nurbaya, Nurbaya Nurhayati Nurhayati Nurhayati Tanra Nurlaila Nurlaila Nurmila Nurmila Nurmila, Nurmila Nurmila, Nurmila Nurul Charismawaty Sabir Nurul Fuadi Pamungkas, Satriyo Patang Patang Patang Patang Patang Patang Patang, Patang Ponno, Yahya Zeth Putra, Reski Praja Putri Pratiwi Rahman, Khaidir Rahmatulwasyiah, Rahmatulwasyiah Rahmiah, Andi Nur Ramli, Hartini Ratna Sari Ratnawaty Fadilah Ratnawaty Fadilah Rauf, Reski Febyanti Reski Praja Putra Reski Praja Putra Reski Praja Putra reza arianto sultan Rezky Awaliah Rizky Indah Pratiwi, Rizky Indah Rosmawati Rosmawati Saleh, Auliah Alifa Azzahra Sampebua, Delfianti Samsuar, Samsuar Saolan Saolan Sarvika, Devi Satriani Satriani Sinar, Purnama Subari Yanto Sucitra Sucitra Sudarmin, Nur Fajriani Arifuddin Sudirman, Nurafni Apriani sukmawati Sukmawati Sukmawati Sulfiani, Sulfiani Sumardana, Gede Syahri Fadhila Al-Farid Syam, Husain Syamsurijal Syamsurijal Taufiq, Nurkhaerani Tawakal, Intan Syafinaz Mohamen Amin Wahyudi, Rezky Wahyuni, Sri Nur Wijaya, Muhammad Yanti, Devi Novi Yanto, Subari Yanto, Subari Yasa, Wayan Kamar Yasir, Khaerunnisa Yeni Yuliawati Yuli Sasmita Yuliadi Yuliadi Yulianti Yulianti Yunarti Yunarti