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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 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 GABBAH : Jurnal Pertanian Dan Perternakan
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

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Pemanfaatan Molase Sebagai Substrat Acetobacter Xylinum Dalam Pengembangan Indikator Perubahan Kesegaran Buah Pisang Anindita Mujahidah; Andi Sukainah; Indrayani
Jurnal Pendidikan Teknologi Pertanian Vol. 9 No. 2 (2023): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i2.679

Abstract

The sugar industry, in addition to producing cane sugar, also produces molasses which is the by-product of the sugar bleaching process. This waste still contains a lot of sugar ± 56%. and organic acids. The purpose of this study was to use molasses as a substrate for A. xylinum to be developed as an indicator of banana freshness. Cellulose produced from molasses substrate can be used as material for placing indicators. Freshness indicator has a working principle by observing changes in fruit freshness that are detected due to changes in pH in atmospheric conditions that are increasingly acidic as a result of metabolic activity. The freshness indicator of bananas from cellulose from 20% molasses substrate has different results of changes in the color of the freshness indicator. The method used in this research to apply the BTB compound to the cellulose sheet produced from molasses to be applied to 3 types of bananas (ambon, kepok and raja). Indicators affixed to plantains reach the indicator color change faster than ambon and kepok. Changes in this indicator are in line with physical and chemical changes in bananas which indicate a decrease in freshness. Both in terms of physical and chemical degradation.
Uji Daya Hambat serta Penentuan Minimum Inhibitor Concentration (MIC) Dan Minimum Bactericidal Concentration (MBC) Ekstrak Daun Bidara Terhadap Bakteri Patogen Ummi Syahda Daris; Husain Syam; Andi Sukainah
Jurnal Pendidikan Teknologi Pertanian Vol. 9 No. 2 (2023): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i2.682

Abstract

Bidara leaves contain flavonoids, alkaloids, tannins, phenols and saponins which can act as antibacterial by inhibiting the synthesis of microbial cell walls and disrupting the permeability of microbial cell membranes. This study aims to determine the inhibitory power and minimum concentration of bidara leaf extract (Ziziphus spina-christ L) against pathogenic bacteria including Staphylococcus aureus, Bacillus cereus, Salmonella sp. and Escherichia coli. the concentration used in the inhibition test was 100%, while the Minimum Inhibitor Concentration (MIC) and Minimum Bactericidal Concentration (MBC) handling used concentrations of 100%, 50%, 25%, 12.5%, 6.25%, 3, 12%, and 1.56% where each test was repeated 3 times. The results obtained from this study were that bidara leaf extract was able to inhibit Staphylococcus aureus, Bacillus cereus and Salmonella sp. with medium inhibition power for bacteria while Eschericia coli has weak inhibition power. Furthermore, in the Minimum Inhibitor Concentration (MIC) treatment, the concentration showing the MIC value for Staphylococcus aureus and Bacillus cerus bacteria was 12.5%, while Salmonella sp. MIC value is shown at 25% concentration. While the Minimum Bactericidal Concentration (MBC) purchase value was not obtained because the bacteria were still growing at a fairly high extract concentration.
Pengaruh Lama Fermentasi Alami Terhadap Mutu Kopi Robusta Asal Bantaeng Putri Pratiwi; Subari Yanto; Andi Sukainah
Jurnal Pendidikan Teknologi Pertanian Vol. 9 No. 2 (2023): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i2.687

Abstract

Robusta coffee has a higher caffeine content than Arabica coffee. Coffee farmers in Bantaeng, South Sulawesi, do more post-harvest processing using the dry processing method or a natural process where the coffee that has been picked is immediately dried without removing the mucus first by fermentation, fermentation can reduce the content caffeine in coffee. Excessive caffeine in coffee can be harmful to health. The research aims to determine the effect of fermentation time on the quality of Robusta coffee beans and the decrease in caffeine levels. The research method used an experimental method with a completely randomized design (CRD) to determine the effect of natural fermentation time on the caffeine content of robusta coffee beans from Bantaeng district for 0.24, 48 and 72 hours. Data collection was carried out by testing the total microbes in the fermented liquid (total plate count, total bacteria, yeast count, and total lactic acid bacteria), pH, total titrated acid, water content, and caffeine content. The results of the analysis show that the duration of fermentation affects the decrease in caffeine content in Robusta coffee beans. The best treatment in this study was 48 hours of fermentation which had a caffeine content of 2.65%
Pemanfaatan Kulit Tanduk Biji Kopi Arabika (Coffea Arabica) Sebagai Substrat Pertumbuhan Aspergillus Niger dalam Memproduksi Enzim Selulase Irwan Irwan; Andi Sukainah; Reski Praja Putra
Mutiara: Multidiciplinary Scientifict Journal Vol. 1 No. 9 (2023): Mutiara: Multidiciplinary Scientifict Journal
Publisher : Al Makki Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57185/mutiara.v1i9.77

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh waktu inkubasi terhadap aktivitas enzim selulase yang dihasilkan oleh kapang Aspergillus niger menggunakan substrat bubuk kulit tanduk biji kopi arabika serta karakterisasi pH dan suhu optimum enzim selulase yang dihasilkan. Jenis penelitian merupakan penelitian eksperimen model Rancangan Acak Lengkap (RAL). Penelitian ini dilakukan dengan terlebih dahulu menyiapkan bubuk kulit tanduk kopi arabika untuk dilakukan analisis awal, selanjutnya perhitungan kepadatan spora kapang A. niger dilakukan. Setelah itu, penentuan waktu inkubasi optimum, pH dan suhu optimum enzim selulase dikaji. Kapang A. niger ditumbuhkan pada media bubuk kulit tanduk biji kopi arabika dan diinkubasi pada rentan interval 0, 24, 48, 72, 96, 120, dan 144 jam untuk penentuan waktu inkubasi optimum, selanjutnya enzim selulase dikarakterisasi untuk menentukan pH dan suhu optimumnya. Karakterisasi enzim dilakukan pada pH 3, 4, 5, 6, dan 7 serta suhu 30oC, 40oC, 50oC dan 60oC. Hasil pengujian penentuan waktu inkubasi optimum menunjukkan bahwa enzim selulase dihasilkan oleh A. niger pada substrat bubuk kulit tanduk biji kopi arabika adalah pada waktu inkubasi 96 jam dengan nilai enzim 2181.93 U/ml, kemudian pH optimum diperoleh pada pH 4 dengan nilai 2053,04 U/ml, dan suhu optimum diperoleh pada suhu 50℃ dengan nilai 2614,88 U/ml.
KAJIAN KUALITAS PERAIRAN PADA LAHAN BUDIDAYA RUMPUT LAUT (EUCHEUMA COTTONI) DI KECAMATAN MANDALLE KABUPATEN PANGKEP Agum Marsaude; Andi Sukainah; Patang Patang
Jurnal Review Pendidikan dan Pengajaran (JRPP) Vol. 6 No. 4 (2023): Volume 6 No 4 Tahun 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v6i4.20934

Abstract

Kabupaten Pangkep merupakan salah satu wilayah administratif Sulawesi Selatan yang memiliki wilayah pesisir yang cukup luas. Budidaya rumput laut merupakan salah satu alternatif pemberdayaan masyarakat pesisir di Kabupaten Pangkep dan upaya untuk meningkatkan pendapatan petani khususnya di Desa Mandalle. Kualitas air merupakan faktor yang memegang peranan penting dalam keberhasilan budidaya rumput laut. Faktor fisik, kimia dan biologi badan air merupakan salah satu faktor penentu keberhasilan budidaya rumput laut. Tujuan dari penelitian ini adalah untuk mengkaji kualitas air di lahan budidaya rumput laut E. cottoni di Kecamatan Mandalale Kabupaten Pangkep menurut parameter fisik, kimia dan biologi. Jenis penelitian ini adalah penelitian deskriptif kuantitatif yang menggunakan metode survey. Penelitian ini dilakukan dengan cara mengukur langsung parameter kualitas air di setiap stasiun pengamatan dan pengambilan sampel air laut untuk dianalisis di laboratorium. Hasil pengamatan kualitas air kawasan budidaya rumput laut E. cottoni di Kecamatan Mandalle Kabupaten Pangkep parameter fisika suhu berkisar antara 29,75 oC - 31 oC, kecerahan berkisar antara 26,25 – 28,75 cm dan parameter kimia pH berkisar antara 7,18 – 7,38, salinitas berkisar antara 30,00 – 33,75 ppt, oksigen terlarut berkisar antara 3,55 – 3,57 mg/L, fosfat 0.086 - 0,091 mg/L dan nitrat berkisar antara 0,024 - 0,029 mg/L serta terdapat 15 spesies plankton
Kajian Tepung Jagung yang Dipragelatinisasi Dilanjutkan Fermentasi Terhadap Kadar Glukosa Darah Mencit Yang Diinduksi Aloksan Rizky Indah Pratiwi; Nurkhaerani Taufiq; Subari Yanto; Andi Sukainah; Reski Praja Putra
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 1 (2024): Februari
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i1.656

Abstract

This study aims to determine the effect of modified corn flour through the pragelatinization process followed by Lactic Acid Bacteria (LAB) fermentation on lowering blood sugar levels. This study uses a quantitative description method in the form of experiments by comparing the average value of the mice group given the treatment. he first stage involves mice being grouped into 3 groups, each group contains 7 mice, adapted for 14 days, and measuring blood sugar levels before treatment. The second stage is feeding and treatment for 21 days, standard feed without alloxan injection as a negative control, standard feed with alloxan injection as a positive control, and feed containing modified corn flour through the process of pragelatinization and lactic acid fermentation with alloxan injection as a treatment group. The last stage is the measurement of blood sugar levels on the 21st day. The data analysis techniques used in this study were a normality test and a homogeneity test using IBM SPSS Statistics version 25, followed by a quantitative description in the form of experiments by comparing the mean values of the mice groups given treatment. T he results showed that feed containing modified corn flour through pragelatinization and fermentation of lactic acid bacteria had an effect on reducing blood sugar levels in mice. The group of mice that were given feed containing modified corn flour had lower blood sugar levels compared to the group of mice given standard feed (positive control), obtained at 127 mg/dl with a resulting mice body weight of 23.06 g, and feed consumption of 13.66 g.
Pemanfaatan Bakteri Asam Laktat Indigenous Kopi Robusta sebagai Starter pada Fermentasi Kopi Arabika Asal Toraja Sukmawati Sukmawati; Patang Patang; Andi Sukainah
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 1 (2024): Februari
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i1.1590

Abstract

This research is in the form of an experimental study which has the aim of knowing the addition of indigenous lactic acid bacteria can have effect on the caffeine content of fermented arabica coffee. The reseach design used a completely randomized design which included 6 treatments with the addition of indigenous lactic acid bacteria, namely control treatment (0%), 1%, 2%, 3%, 4%, and 5% treatments for 48 hours of fermentation. Total plate count, pH, total acid titrated in fermented liquid, water content, ang caffeine content of coffee beans were all measured The ANOVA variance test with a signifikant level of α= 0,05 and the Duncan Multiple Range test (DMRT) further test were used in the data analysis. This study resulted that the concentration of indigenous lactic acid bacteria had an effect the total plate count, pH value of the fermented liquid, caffeine content of arabica coffee beans, but had no effect on total acid titrated on fermented liguid,water content of arabica coffee. The best treatment is the addition of 5% indigenous lactic acid bacteria which can reduce the caffeine content of coffee beans up to 1,47%.
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%.
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.
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 Anindita Mujahidah Annisa, Khaerung Antri Jayadi Asdar Asdar Asis Asis Asnidar Asnidar Badaruddin Anwar BAKHRANI RAUF Basir, Al Qadri Diyahwati Diyahwati Elite Gizwati Samudry Emi Mastura Entengo, Reflin Ervi Novitasari Fadilah, Ratnawaty Faisal Sahruddin Fatma wati Fauzi, Andi Akhmad Febiayanti, Reski Fifi Alfiana Greys Baran Hambali, Amiruddin Heriana Hidayat, Ilman Husain Syam Husni Husni Iin Novianti Nur Ikhwan, A.Fadly Nur Indah Herawati Indrawati, Sriwulan Indrayani Indrayani Indrayani Indrayani INDRAYANI INDRAYANI Irdan Syam Irma Yulianti Irmayuni, Endang Irwan Irwan Izmi Azhara Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin P Jamaluddin P Jamaluddin P Jamaluddin P, Jamaluddin P 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 Mohammad WIJAYA Mohammad wijaya Muh. Rais Muhammad Alwi Akbar Muhammad Irfan Muhammad Rais Muhammad Wiharto Muhsin Muhsin Mukhlis, Andi Muhammad Akram Muliani 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 Nurkhaerani Taufiq Nurlaila Nurlaila Nurmila Nurmila Nurmila, Nurmila Nurmila, Nurmila Nurul Charismawaty Sabir Nurul Fuadi Patang Patang 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 Febyanti Rauf Reski Praja Putra Reski Praja Putra Reski Praja Putra reza arianto sultan Rezky Awaliah Rizky Indah Pratiwi Rosmawati Rosmawati Sampebua, Delfianti Samsuar, Samsuar Saolan Saolan Sarvika, Devi Satriani Satriani Sinar, Purnama Subari Yanto Subari Yanto 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 Tawakal, Intan Syafinaz Mohamen Amin Ummi Syahda Daris 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