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All Journal Jurnal Keteknikan Pertanian Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Ilmiah Dinamika Rekayasa (DINAREK) Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) CHEESA: Chemical Engineering Research Articles Jurnal Agritechno Agroteknika Square : Journal of Mathematics and Mathematics Education Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Jurnal Cafetaria Journal Basic Science and Technology Aptekmas : Jurnal Pengabdian Kepada Masyarakat Journal of Agricultural and Biosystem Engineering Research Jurnal Agricultural Biosystem Engineering Madani: Multidisciplinary Scientific Journal Nanggroe: Journal Of Scholarly Service Jurnal Ilmiah Pangan Halal Nanggroe: Journal of Scholarly Service Journal of Global Engineering Research & Science (J-GERS) Rona Teknik Pertanian Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Ropiudin .
Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman
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Journal : Jurnal Agritechno

 1 
Kajian Karakteristik dan Potensi Aktivitas Antioksidan Teh Daun Beluntas (Pluchea indica L.) dengan Penyertaan Jahe sebagai Minuman Fungsional Hakim, Ahmad Luqman; Syska, Kavadya; Ropiudin, Ropiudin; Nurhayati, Asti Dewi; Susanto, Andri; Aulia, Risfa; Insani, Choerul; Estiningrum, Diyah Palupi; Istiqomah, Kholifatun; Maskuri, Khasan; Ayuningtyas, Syella Aditya; Najib, Akmal Auladi; Subekti, Ilyas; Qodriyah, Laelatul; Wahdah, Fatimah; Alfiana, Yulia Eva; Khirnika, Asvi; Pranoto, Restu Aji Saripwijaya
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 1, April 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i1.1299

Abstract

This research aimed to 1) Determine the characteristics and antioxidant activity of Beluntas Tea with the addition of smashed ginger as a functional beverage; 2) Identify the best formulation for Beluntas tea with ginger as a functional beverage. This research utilized a Completely Randomized Design with two factors: Beluntas tea leaves and smashed ginger with three treatments. The treatments for Beluntas leaves consisted of 70%, 50%, and 30% (w/w). Meanwhile, the treatments for smashed ginger were 30%, 50%, and 70% (w/w). Data were analyzed using ANOVA, and if there were significantly different treatment effects, the Duncan 5% test was applied. Based on the analysis, the treatment with the highest pH value was B3J3 with a value of 7.17. The highest antioxidant value was found in treatment B2J3 with a value of 3.21%, with a Beluntas tea leaves to smashed ginger weight ratio of 1:1.4 g/g. The highest tannin content was observed in treatment B1J1 with a value of 21.85%. The highest yield was obtained from treatment B2J1 with a value of 0.96%. The best treatment based on organoleptic tests was treatment B2J2 with a value of 2.84, which was preferred over the other treatments.
Kajian Suhu Pengeringan Teh Daun Beluntas (Pluchea Indica L.) dan Pengaruhnya terhadap Kandungan Antioksidan Ayuningtyas, Syella Aditya; Syska, Kavadya; Ropiudin, Ropiudin; Nurhayati, Asti Dewi; Wahdah, Fatimah; Subekti, Ilyas; Maskuri, Khasan; Aulia, Risfa; Najib, Akmal Auladi; Susanto, Andri; Insani, Choerul; Qodriyah, Laelatul; Hakim, Ahmad Luqman; Estiningrum, Diyah Palupi; Istiqomah, Kholifatun; Sukesi, Rina; Khirnika, Asvi; Zahroh, Inarotul
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 1, April 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i1.1300

Abstract

This research investigates the impact of drying temperature on the antioxidant content of Beluntas leaf tea (Pluchea indica L.). Beluntas, a widely recognized medicinal herb, is renowned for its potential health benefits attributed to its antioxidant properties. This quantitative study employs a Factorial Completely Randomized Design with two factors: the drying time of Beluntas leaves (factor W) and the drying temperature (factor S). The research aims to evaluate the effects of drying time and temperature of Beluntas leaves on pH, yield, moisture content, antioxidant content, tannin content, and organoleptic properties of Beluntas leaf tea. Drying times of 120, 140, and 160 minutes were used, while drying temperatures were 50, 60, and 70°C. Beluntas leaf tea was then brewed with 200 ml of hot water at 90-100°C temperatures and steeped for 10 minutes. The results of the research can be summarized as follows: 1) Drying temperature and time significantly affect pH, yield, moisture content, antioxidant content, and tannin content. Higher drying temperatures and longer drying times decrease, pH, yield, moisture content, antioxidant content, and tannin content. 2) The optimal treatment of drying temperature and time to obtain optimal antioxidant content is in sample S1W2 (drying temperature of 50°C for 140 minutes) with a moisture content of 7.74%, pH of 5.92, yield of 74.66%, antioxidant content of 59.12%, and tannin content of 14.90%. 3) Based on organoleptic tests, the sample preferred by the panelists is S3W2 (drying temperature of 70°C for 140 minutes) with a tea color that tends towards greenish-yellow, slightly characteristic aroma of Beluntas, non-bitter taste, and a pleasant aftertaste. The results indicate a significant impact of drying temperature on the antioxidant content of Beluntas leaf tea, with clear trends observed with varying temperatures. Understanding the relationship between drying temperature and antioxidant content is crucial for optimizing the production process of Beluntas leaf tea to maximize its health-promoting properties. This research provides valuable insights into the cultivation and processing of Beluntas as a functional beverage with enhanced antioxidant activity.
KARAKTERISTIK NUGGET IKAN YANG DIPERKAYA DENGAN DAUN BELUNTAS (Pluchea indica L.) SEBAGAI PANGAN FUNGSIONAL Susanto, Andri; Syska, Kavadya; Ropiudin, Ropiudin; Nurhayati, Asti Dewi; Istiqomah, Kholifatun; Aulia, Risfa; Hakim, Ahmad Luqman; Estiningrum, Diyah Palupi; Maskuri, Khasan; Najib, Akmal Auladi; Insani, Choerul; Subekti, Ilyas; Qodriyah, Laelatul; Ayuningtyas, Syella Aditya; Alfiana, Yulia Eva; Sukesi, Rina; Zahroh, Inarotul; Pranoto, Restu Aji Saripwijaya
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 1, April 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i1.1301

Abstract

Functional food products have garnered significant attention, particularly among individuals seeking both palatable and nutritionally enriched dietary options. Among these, fish nuggets, as a processed fish product, emerge as a promising candidate for fulfilling daily nutritional requirements. This research aims to explore the quality characteristics of fish nuggets enriched with beluntas leaves and assess the fat and protein content, positioning them as functional food products. The research adopted a Completely Randomized Design (CRD) with two factors: beluntas leaves and mackerel, each featuring three distinct treatments. Beluntas leaf concentrations comprised 10%, 20%, and 30%, while mackerel concentrations included 90%, 80%, and 70%. Data analysis utilized Analysis of Variance (ANOVA), with subsequent application of the Duncan 5% test if significant treatment effects were observed. Results indicated that the most effective treatment for protein content was I1BI, exhibiting an average value of 88.66%. Meanwhile, the I1B3 treatment yielded the optimal fat content, averaging at 0.161%. This suggests that elevating the percentage of beluntas addition positively correlated with increased crude protein content, while significantly reducing fat content. This research contributes valuable insights into formulating fish nuggets with the incorporation of beluntas leaves as functional food. The outcomes serve as a foundational platform for advancing the development of functional food products based on fish, offering not only diverse flavors but also enhanced nutritional value. Such innovations align with the growing demand for healthier food alternatives and underscore the potential of fish-derived functional foods to address nutritional deficiencies and promote overall well-being.
Sorpsi Isotermik Daun Krokot (Portulaca oleracea L.) dan Pendugaan Umur Simpan dengan Metode Accelerated Shelf Life Test (ASLT) Model Arrhenius Syska, Kavadya; Arifah, Ika Nur; Ropiudin, Ropiudin; Najib, Akmal Auladi; Aulia, Risfa; Ayuningtyas, Syella Aditya; Istiqomah, Kholifatun; Pranoto, Restu Aji Saripwijaya; Hakim, Ahmad
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 1, April 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.vi.1802

Abstract

Purslane (Portulaca oleracea L.), commonly known as purslane, is a medicinal plant traditionally utilized by Indonesian communities and holds significant potential for development as an herbal tea product. The leaves contain key bioactive compounds such as flavonoids, antioxidants, and tannins, which contribute to their pharmacological properties. One of the scientific approaches to evaluate the stability and shelf life of products derived from purslane leaves is through water sorption isotherm analysis (ISA), which represents the relationship between equilibrium moisture content and water activity (aw) at a constant temperature. Understanding the sorption isotherm characteristics of a product is critical for selecting appropriate packaging materials and designing optimal storage conditions to extend shelf life. In this study, the water sorption behavior of dried purslane tea was modeled using the Guggenheim–Anderson–de Boer (GAB) model. The isotherms were generated using saturated salt solutions to obtain a range of water activity values from 0.05 to 0.90 at a constant temperature of 30°C. For shelf life estimation, dried purslane tea samples were packed in three different packaging materials: aluminum foil, high-density polyethylene (HDPE), and polypropylene (PP), and stored under two controlled temperature conditions, 10°C and 30°C, for 28 days. Quality changes, particularly in moisture content, were monitored at weekly intervals. The results showed that equilibrium moisture content increased with increasing water activity, consistent with the typical behavior of hygroscopic materials. The GAB model adequately described the water sorption isotherm pattern of purslane tea. Shelf life estimations based on 4-week storage data indicated that at 10°C, aluminum foil packaging provided the most effective barrier against moisture uptake compared to HDPE and PP, although specific shelf life values were not reported at this temperature. In contrast, at 30°C, PP-packaged samples exhibited the longest predicted shelf life of 528 days, followed by HDPE at 310 days. Shelf life projections obtained using the Accelerated Shelf Life Testing (ASLT) method with the Arrhenius model suggest that aluminum foil packaging generally offers superior protection and shelf life extension compared to HDPE and PP.
Karakteristik Biopelet Karbonisasi Biomassa berbasis Daun Jati dan Jagung menggunakan Perekat Tanah Liat Ropiuidn, Ropiudin; Toibah, Toibah; Dwiasi, Dian Windy; Syska, Kavadya
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 1, April 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.vi.1804

Abstract

Biomass carbonization plays a vital role in the production of biopellets as a sustainable and environmentally friendly energy source. This study aimed to evaluate the physicochemical characteristics of carbonized biopellets, including density, moisture content, ash content, volatile matter, combustion rate, and mechanical durability. The biopellets were produced from a mixture of teak leaves, corn cobs, and corn stalks, with clay as a binder, and subjected to carbonization under different formulations to assess their influence on final product quality. The experimental design employed a Completely Randomized Design (CRD) with nine treatment combinations and three replications, resulting in a total of 27 experimental units. The treatments consisted of variations in raw material composition (K1, K2, K3) and clay binder proportions (P1, P2, P3). Analyses included physical, chemical, thermal, and durability assessments. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. Results indicated that the carbonized biopellets had density values ranging from 0.49 to 0.56 g/cm³, moisture content from 5.34% to 6.82%, ash content from 20.38% to 34.24%, volatile matter from 66.82% to 79.88%, combustion rate from 0.03 to 0.05 g/min, and mechanical durability ranging from 43.72% to 55.03%. The composition of raw materials significantly influenced most parameters, except combustion rate and durability. Meanwhile, binder proportion had a highly significant effect on all parameters except for durability, which showed a significant effect. Based on the results, the carbonized biopellets met the SNI 8021-2014 standard requirements for moisture and volatile matter, while density and ash content were outside the specified limits.
KARAKTERISTIK PENGERINGAN DAN MUTU HEDONIK GULA KELAPA KRISTAL MENGGUNAKAN PENGERING TIPE RAK BERPUTAR BERENERGI LIMBAH TERMAL DAN BIOMASSA Syska, Kavadya; Ropiudin, Ropiudin
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.v16i1.998

Abstract

Drying is one of the critical points in the process of making crystal coconut sugar. The production of crystalline coconut sugar in Banyumas Regency is very potential to be developed, but the drying of crystalline coconut sugar that has been carried out in Banyumas Regency still uses natural drying. The dryer used in this study is a rotating rack type dryer. This study aims to 1) examine changes in the water content of crystal coconut sugar in a rotating rack type dryer, 2) examine changes in the drying rate of crystal coconut sugar in a rotating rack type dryer, and 3) examine the physical and chemical properties of crystal coconut sugar dried using a rotary dryer. rotating rack. The research was conducted at the Integrated Science Laboratory, Nahdlatul Ulama University, Purwokerto. The research was carried out from February to July 2022. The experimental design that was carried out was a Completely Randomized Factorial Design with the influence of temperature and drying time. The research was conducted to find out the best drying time and temperature as well as to observe the moisture content, sucrose content, pH, and organoleptic tests which included color, taste, and texture. The results showed that changes in drying rate had a very significant effect on water content, sucrose content, pH, and organoleptic tests on color and texture, but drying rates had no significant effect on organoleptic tests on taste. The best temperature and time in the drying process using a rotating rack type dryer is the G3K2 treatment, drying using a temperature of 80 oC for 2 hours.
ANALISIS KUALITAS BIOBRIKET KARBONISASI LIMBAH BAMBU DENGAN PEREKAT TEPUNG SINGKONG DAN TEPUNG NASI AKING Ropiudin, Ropiudin; Syska, Kavadya
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.v16i1.999

Abstract

The heavy dependence on fossil fuel sources has led to massive exploitation of fossil fuel sources, so it is feared that fossil fuels will run out quickly because they cannot be renewed. It is necessary to find alternative non-fossil fuels so as not to depend on these fuels. Utilization of agricultural waste or industrial waste is an alternative to fossil fuels by turning them into charcoal briquettes. Bamboo waste is included in the category of agricultural waste which is often found in the products of the bamboo industry. This bamboo waste has not been utilized and has the potential to be used to make charcoal briquettes. This study aims to determine the characteristics of waste bamboo charcoal briquettes, determine the effect of the type of adhesive and the percentage of adhesive in the manufacture of waste bamboo charcoal briquettes and determine the right combination of adhesive types and the percentage of adhesive suitable for waste bamboo charcoal briquettes. This study used a Completely Randomized Design (CRD) with a combination of 6 experimental variations. Replications were carried out 4 times to obtain 24 experimental units. The treatment factors used in this study were the type of adhesive (J) and the percentage of adhesive (P). The adhesive type factor (J) consisted of the type of cassava flour adhesive (J0) and rice aking flour (J1) while the adhesive percentage factor consisted of 5% adhesive percentage (P0), 7% adhesive percentage (P1) and 9% adhesive percentage (P2). ). The variables observed in this study included moisture content, ash content, volatile matter, fixed carbon, calorific value, density and compressive strength. The data obtained was analyzed using the F test and if it had a significant effect then it was continued with the 5% DMRT test to find out the difference in these factors. The results showed the characteristics of bamboo charcoal briquettes using cassava flour and aking rice flour adhesive, namely water content (5.07-5.16%), ash content (2.74-2.86%), volatile matter (1.17- 1.25%), fixed carbon (90.74-91.02%), calorific value (6078.40-7348.23 cal/g), density (0.45-0.53 g/cm3) and compressive strength (2.32-6.74 kg/cm2). The type of adhesive and the percentage of adhesive have a significant effect on ash content, volatile matter and fixed carbon and compressive strength. The best bamboo waste charcoal briquettes are using cassava flour adhesive with an adhesive percentage of 5%.
Co-Authors A.H. Syaeful Anwar Abdul Mukhlis Ritonga Abdul Mukhlis Ritonga Achmad Muchsin Agung Pangestu Agung Pangestu Agus Margiwiyatno Agus Margiwiyatno Ahmad Luqman Hakim, Ahmad Luqman Al Hakim, Rosyid R Al-Hakim, Rosyid Ridlo Alfiana, Yulia Eva Aminuddin, Jamrud Andesta Celya Harlina Andri Susanto Anjar Safitri Arief Sudarmaji Arief Sudarmaji Arief Sudarmaji Arief Sudarmaji, Arief Arief, Yanuar Z. Ariep Jaenul Arifah, Ika Nur Asep Budiman Asna Mustofa Aulia, Risfa Ayuningtyas, Syella Aditya Azzizzah, Frida Amriyati Billy Arifa Tengger Budi Dharmawan Budi I. Setiawan Carollina, Tania Dhimas Oki Permata Aji Dian Novitasari Dian Novitasari Dian Windy Dwiasi Dian Windy Dwiasi Eni Sumarni Eni Sumarni Estiningrum, Diyah Palupi Faridah Satya Lestari Fenny Aprilliani Fenny Aprilliani Feriani Budiyah Fidelia, Tiara Aghna Hakim, Ahmad Halimah Setia Budi Lestari Hamidi, Ahmad Luthfi Hanis Adila Lestari Hardanto . Hari Prasetijo Hexa Apriliana Hidayah Hexa Hidayah Hidayati, Rima Hikmah Yuliasari Ichsani Islam Insani, Choerul Irawadi, Irawadi Islami, Ichsani Nurul Istiqomah, Kholifatun Janah, Sofia Nur Kavadya Syska Khirnika, Asvi Krissandi Wijaya Krissandi Wijaya Krissandi Wijaya Kuncoro, Purwoko Hari Kurniawan, Anri Lasimin Lestari, Hanis Adila Maskuri, Khasan Masrukhi Masrukhi Muhammad Ridwan Muhammad Ridwan Muhammad Rifqi Mujihal Edo Romadhon Najib, Akmal Auladi Nita Saniah Nuroniah Nurhayati, Asti Dewi Permatasari, Ratna M. Poppy Arsil Pranoto, Restu Aji Saripwijaya Priswanto Priswanto, Priswanto Priswanto, Priswanto Purwoko Hari Kuncoro Purwoko Hari Kuncoro Purwoko Hari Kuncoro Purwoko Hari Kuncoro Qodriyah, Laelatul Radite P.A. Setiawan Reza Kusuma Nurrohman Ridlo, Abdullah Ritonga, Abdul M Ritonga, Abdul Mukhlis Rizqon Halal Syah Aji, Rizqon Halal Riztina Dwi Setyasih Romadhon, Mujihal Edo Rony, Zahara Tussoleha Rostaman Rosyid Ridlo Al-Hakim Rudiyanti, Etik Saputra, Sentana W. Sidiq, Miftakhul Hafidz Siswantoro Siswantoro Siswantoro Siswantoro Soolany, Christian Subekti, Ilyas Sudrajat, Amel Okky Sukesi, Rina Susanto Budi Sulistyo Susanto Budi Sulistyo Susanto Budi Sulistyo Susanto Budi Sulistyo Toibah, Toibah Verry Verry Verry, Verry Wahab, Luthfi Wahdah, Fatimah Wati, Aulia Septia Wulandari, Elsa Yanti, Andina Lies Yanuar Arief Yuwono, Triat Adi Zahroh, Inarotul