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All Journal Arus Jurnal Sosial dan Humaniora Almufi Jurnal Pengabdian kepada Masyarakat PEDAMAS (Pengabdian Kepada Masyarakat) Journal of Community Empowerment Marsialapari: Jurnal Pengabdian Kepada Masyarakat INTELEKTUAL: JURNAL ILMIAH MULTIDISIPLIN MAHASISWA DAN AKADEMISI AGRONES: JOURNAL OF AGRICULTURE, AGRIBUSINESS WELFARE, TECHNOLOGI, HUMANITY, ENVIRONMENT, SOCIAL AND ECONOMY
La Oge
Fakultas Pertanian, Universitas Sulawesi Tenggara
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Nursing Social Sciences Other

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The Effect of the Biomass Weight Ratio of Patchouli Leaves and Sawdust on the Chemical Properties of Patchouli Briquettes Amal Muliono; La Oge; Erni Danggi; Rustan Ari; Hastian Hastian; Wa Ode Nur Siti Fatimah
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 2 No. 1 (2026): April - June 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v2i1.735

Abstract

The increasing depletion of fossil fuel reserves and rising global energy demand have accelerated the development of renewable energy sources, particularly biomass-based fuels. This study aimed to analyze the effect of biomass weight ratios of patchouli leaf waste and sawdust on the chemical properties and combustion rate of charcoal briquettes, and to determine the optimum composition for producing high-quality briquettes. The research was conducted in Wakumoro Village, Parigi District, Muna Regency, Southeast Sulawesi, from October to November 2025. A Completely Randomized Design (CRD) was applied with five treatment levels and three replications. The treatments consisted of different ratios of patchouli leaves and sawdust: P1 (100% patchouli leaves), P2 (75% + 25%), P3 (50% + 50%), P4 (25% + 75%), and P5 (100% sawdust). The observed parameters included moisture content, ash content, and combustion rate. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 95% confidence level. The results showed that biomass composition significantly affected moisture content, ash content, and combustion rate of briquettes. The best overall performance was obtained in P2, with moisture content of 1.57% and ash content of 7.48%, both meeting the Indonesian National Standard (SNI 01-6235-2000). The highest combustion rate was observed in P3 at 6.93 g/min. These findings indicate that the combination of patchouli leaf waste and sawdust has strong potential as an environmentally friendly alternative fuel and provides an effective solution for agricultural and wood waste utilization.  
Response Of Nilaparvata Lugens (Stal.) Hemiptera; Delpacidae To The Application Of Deltamethrin Insecticides At Sublethal Concentrations Awaluddin Awaluddin; Waode Siti Anima Hisein; Siska Efendi; La Oge; Cecep Ijang Wahyudin
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 1 No. 4 (2026): Januari - Maret 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v1i4.579

Abstract

The initial population of Nilaparvata lugens was obtained from the field and developed in the entomology and toxicology laboratory of the plant protection department of Halu Oleo University. This study began with mass cultivation of the N. lugens insect pest. This was followed by selecting the LC50 concentration based on mortality at 72 hours after treatment. The results of the probit analysis found an LC50 value 3.16 ml/L for the insecticide deltamethrin. The high recommended concentration found for the insecticide deltamethrin is suspected because it is not recommended for use on N. lugens in rice fields. Increasing the frequency of application at sublethal concentrations (LC10 and LC25) was shown to trigger an increase in the resurgence ratio of 1.50 and 1.70 times, respectively, compared to the control group.
Development of Precision Feed Technology Model for Ruminant Livestock Based on Nutritional Sensors Hajar Hajar; Inal Inal; Awal Maulid Sari; La Oge
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 1 No. 4 (2026): Januari - Maret 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v1i4.627

Abstract

Feeding is a key factor in ruminant livestock production systems, often ignoring the variations in individual nutritional needs of livestock, reducing efficiency and increasing feed waste. Therefore, this study aims to examine and develop a precision feeding technology model concept for ruminant livestock based on nutritional sensors through a descriptive-interpretive approach based on the latest scientific literature. The results show that the use of nutritional sensors, rumen sensors, feed consumption sensors, and feeding behavior sensors allows for real-time monitoring of livestock physiological conditions and nutritional status. Integration of sensor data into an adaptive nutrition model has been shown to improve the accuracy of estimating individual nutritional requirements, reduce the risk of overfeeding and underfeeding, and increase feed efficiency. Further discussion shows that although precision feeding technology has developed rapidly, its application is still dominated by intensive livestock systems in developed countries.
The Effect of Corn Flour Substitution on Moisture Content and Organoleptic Properties in Cookies (Zea Mays L) Titik Harianti; Ruksanan Ruksanan; Hastian Hastian; La Oge; Rustan Ari
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 2 No. 1 (2026): April - June 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v2i1.708

Abstract

This study aimed to determine the effect of corn flour (Zea mays L.) substitution on the moisture content and organoleptic characteristics of cookies, including color, aroma, texture, and taste. The study employed an experimental method with a quantitative approach using a Completely Randomized Design (CRD) consisting of four treatments: A0 (0%), A01 (15%), A02 (25%), and A03 (35%), each with three replicates, resulting in 12 experimental units. The cookie production process involved substituting corn flour for wheat flour; moisture content was then analyzed using the oven method, and organoleptic testing was conducted with 15 panelists using a 1–5 hedonic scale. The results indicated that corn flour substitution influenced the moisture content and organoleptic characteristics of the cookies. The highest moisture content was obtained in treatment A0 at 4.56%, while the lowest moisture content was found in treatment A01 at 2.46%. The organoleptic test results showed that treatment A02 received the highest score for color at 3.80, while the highest scores for aroma, texture, and taste were obtained in treatment A0 at 4.00, 3.93, and 4.00, respectively. In general, increasing corn flour substitution caused the color to change to a more yellowish-brown and made the cookies more brittle due to the absence of gluten in corn flour. Based on all test parameters, treatment A02 with 25% corn flour substitution showed the most balanced results and was still acceptable to the panelists. This study indicates that corn flour has the potential to be used as a wheat flour substitute in the development of cookies based on local food ingredients.
Postharvest Physiological Studies on the Quality and Shelf Life of Tropical Fruits: A Literature Review La Oge
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 1 No. 1 (2025): April - Juni 2025 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v1i1.270

Abstract

Tropical fruits possess high economic value but are highly susceptible to quality deterioration after harvest due to ongoing physiological processes. This study aims to review postharvest physiological factors that affect the quality and shelf life of tropical fruits by synthesizing findings from recent literature. Key physiological processes such as respiration, transpiration, ripening, and enzymatic activity are critical in maintaining fruit quality. The findings indicate that effective management of temperature, humidity, controlled atmosphere, and the application of ethylene inhibitors can significantly delay senescence and extend the shelf life of tropical fruits. The novelty of this review lies in its synthesis of recent literature (2020–2024), emphasizing the integration of biological approaches (e.g., plant hormone treatments) and innovative technologies (e.g., edible coatings and smart packaging) to regulate postharvest physiological processes. This review also proposes a synergistic approach combining physiological understanding with technological interventions to optimize the tropical fruit supply chain in developing countries.
Utilization of Oil Palm Waste as a Renewable Energy Source: A Current Literature Review Cecep Ijang Wahyudin; La Oge
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 1 No. 2 (2025): July - Agustus 2025 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v1i2.280

Abstract

The palm oil industry is one of Indonesia’s key plantation sectors, generating substantial amounts of both solid and liquid waste. This waste includes empty fruit bunches (EFB), shells, fibers, and palm oil mill effluent (POME). This literature review aims to examine the potential and recent technological advancements in utilizing oil palm waste as an environmentally friendly renewable energy source. A systematic literature review was conducted using journal articles, conference proceedings, and scientific reports published between 2018 and 2024. The findings indicate that oil palm waste can be converted into solid biomass (such as briquettes and pellets), biogas from POME, and raw materials for biodiesel and bioethanol. Technologies employed include anaerobic fermentation, pyrolysis, and gasification. Moreover, the utilization of this waste contributes to greenhouse gas emission reduction and enhances energy efficiency in plantation and processing facilities. However, technical and economic challenges remain major barriers to large-scale development. Collaboration among industry stakeholders, government, and academia is essential for the sustainable optimization of oil palm waste utilization. This study highlights that transforming waste into energy is a strategic step toward national energy resilience and sustainable development.
The Role of Farmer Groups in Increasing the Efficiency of Post-Harvest Handling of Chilies in Baho Village La Oge; La Panga; Wd Syafitri Salsabila
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 1 No. 3 (2025): Oktober - Desember 2025 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v1i3.457

Abstract

Post-harvest handling is a crucial stage in maintaining the quality and market value of agricultural commodities, including chili peppers, which are one of the main products of the community in Baho Village. This study aims to analyze the role of farmer groups in improving the efficiency of chili post-harvest handling in Baho Village, as well as to identify factors that support or hinder the implementation of optimal post-harvest practices. This research employs a descriptive qualitative approach using in-depth interviews, field observations, and documentation with farmer group members and village officials. The results indicate that farmer groups play a significant role in coordinating harvesting, drying, sorting, and packaging processes. Through training activities and experience sharing, farmer groups enhance members’ skills in maintaining crop quality and reducing product damage. However, challenges include limited storage facilities, lack of access to modern post-harvest technology, and market price fluctuations that affect farmers’ motivation. With support from local government and extension agencies, optimizing the role of farmer groups is expected to improve post-harvest efficiency and the welfare of chili farmers in Baho Village.
Analysis Of The Quality Of Dried Salted Anchovies Marketed At Baruga Market, Kendari City Muhammad Fachrizal; Rustan Ari; La Oge; Hastian Hastian; Handrid Handrid; Wa Ode Nur Siti Fatimah
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 2 No. 2 (2026): July - September 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v2i2.939

Abstract

Dried salted anchovies are one of the fishery products widely marketed and consumed by the community; however, their quality may vary due to differences in salting, drying, handling, and storage practices. This study aimed to analyze the quality of dried salted anchovies marketed at Baruga Market, Kendari City, based on organoleptic characteristics, moisture content, and salt (NaCl) content. The study employed a quantitative descriptive approach, with dried salted anchovy samples collected from vendors at Baruga Market. Organoleptic evaluation included texture, color, aroma, and physical appearance, while laboratory analyses included moisture determination using the gravimetric method and salt determination using argentometric titration. The results showed variations in organoleptic characteristics among samples, particularly in the degree of dryness, texture, color, and aroma. Moisture content ranged from 39.22% to 57.46%, with a mean of 49.52%, whereas salt content ranged from 4.38% to 12.38%, with a mean of 7.88%. Samples with lower moisture content descriptively exhibited firmer and drier textures than samples with higher moisture content. Analysis of the relationship between moisture and salt content showed a very weak and statistically nonsignificant correlation (r = 0.130; p = 0.807). Overall, the quality of dried salted anchovies marketed at Baruga Market, Kendari City, varied in terms of physical and chemical characteristics among the samples. These findings highlight the need for greater consistency in salting, drying, handling, and storage practices to maintain product quality.
The Effect Of Wheat Flour Substitution With Mocaf And Mung Bean Flour On The Organoleptic Characteristics And Chemical Composition Of White Bread Putu Budi Andika; Hastian Hastian; Rustan Ari; La Oge; Ruksanan Ruksanan
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 2 No. 2 (2026): July - September 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v2i2.948

Abstract

This study aimed to analyze the organoleptic characteristics and chemical properties of white bread substituted with mocaf (Modified Cassava Flour) and mung bean flour. Five formulations were evaluated: P0 (100% wheat flour), P1 (90% wheat flour + 5% mocaf + 5% mung bean flour), P2 (80% wheat flour + 10% mocaf + 10% mung bean flour), P3 (70% wheat flour + 15% mocaf + 15% mung bean flour), and P4 (60% wheat flour + 20% mocaf + 20% mung bean flour). Organoleptic evaluation was conducted using a five-point hedonic test involving 30 untrained panelists who assessed color, aroma, texture, and taste. Because the organoleptic data were ordinal and did not meet the normality assumption, the Kruskal–Wallis test was used at a 5% significance level, followed by the Mann–Whitney test for parameters showing significant differences. The best substitution treatment was determined based on the highest and most consistent acceptance across the organoleptic attributes and was subsequently subjected to laboratory analysis. P0 obtained the highest overall acceptance, while P1 was the most consistently accepted substitution treatment. P1 showed favorable acceptance for color (3.4), aroma (3.3), texture (3.2), and taste (3.3). Statistical analysis showed a significant effect of substitution on color (P < 0.05), while aroma (P > 0.05), texture (P > 0.05), and taste (P > 0.05) were not significantly affected. P1 was therefore selected as the best substitution formulation for chemical analysis. Laboratory results showed that P1 had a mean moisture content of 22.46% and protein content of 10.53%. The moisture content was below the maximum limit specified by the applicable Indonesian National Standard (SNI), while the protein content exceeded the reference value reported by the Directorate of Nutrition, Ministry of Health of the Republic of Indonesia. These findings indicate that P1 provides a favorable balance between sensory acceptance and protein content and has potential for further development as a white bread formulation using local flour resources.
Co-Authors Amal Muliono Andi Bahrun Awal Maulid Sari Awaluddin Awaluddin ayu lestari dewi Deki Zulkarnain Erni Danggi Hajar Handrid Handrid Harudin, La Hastian Hastian Hisein, Wa Ode Siti Anima I Wayan Puguh Inal Inal Jabuddi, La Ode La Ode Muhamad Munadi La Ode Santiaji Bande La Panga La Panga Mpalasi Latif, Wa Ode Umrawati Muhammad Amrullah Pagala Muhammad Fachrizal Panga, La Putu Budi Andika Rasidin Utha Ruksanan, Ruksanan Rustan Ari Siska Efendi Supriyadi Supriyadi Tamrin Tamrin Titik Harianti Wa Ode Nur Siti Fatimah Wa Ode Umrawati Latif Wahyudin, Cecep Ijang Wd Syafitri Salsabila Yamin Yaddi