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All Journal G-Tech : Jurnal Teknologi Terapan Jurnal EBONI
Aristyarini, Rizki
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Energy Engineering Environmental Science

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PENGGUNAAN SWAT DALAM PREDIKSI KETERSEDIAAN AIR UNTUK PENINGKATAN PRODUKTIVITAS PANGAN DI WILAYAH DAS WARSANSOM PAPUA BARAT surahman, suryansyah; Sukri, Hadija; Setiawan, Eka Setiawan; Irwan, Irwan; Evar, Fitrawaty Orista; Hatimah, Husnul Hatimah; Prihatin, Prihatin; Putra, Ardi Manggala; Gustam, Andriyana; Aristyarini, Rizki; Hardina, Nur; Priyadi, Priyadi
Jurnal Eboni Vol 6 No 2 (2024): November
Publisher : Program Studi Kehutanan Universitas Muslim Maros

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46918/eboni.v6i2.2567

Abstract

The availability of adequate water is one of the key factors in supporting increased food productivity, especially in areas that have large agricultural potential such as the Warsansom Watershed (DAS), West Papua. This research aims to predict water availability in the Warsansom watershed using the Soil and Water Assessment Tool (SWAT) model. The SWAT model was chosen because of its ability to simulate hydrological processes, erosion and land use dynamics in a spatial-temporal manner. The data used includes rainfall, temperature, topography, soil type and land use patterns. The analysis results show that the average annual rainfall is 322 mm/year, with an annual average temperature of 26.49°C. The Warsansom watershed area is dominated by secondary dryland forest (78.69%) which contributes significantly to groundwater infiltration and recharge. Regional delineation resulted in 33 sub-watersheds with a total area of ​​144,280 ha, as well as 273 hydrological response units (HRU) which became the basis for identifying critical areas in water management. SWAT simulations reveal potential risks of surface runoff in areas with steep slopes (36.53%) that require conservation interventions to reduce erosion and sedimentation. This research recommends data-based strategies for optimizing water resource management, including improving irrigation infrastructure, developing cropping patterns that are adaptive to water availability, and mitigating the impacts of climate change. By utilizing SWAT simulations, it is hoped that food productivity in the Warsansom watershed can increase sustainably, supporting food security in the West Papua region
Proximate Characteristics of Tofu Dregs Flour as an Alternative Food Ingredient Aristyarini, Rizki; Gustam, Andriyana; Evar, Fitrawaty Orista; Surahman, Suryansyah; Hatimah, Husnul
G-Tech: Jurnal Teknologi Terapan Vol 9 No 3 (2025): G-Tech, Vol. 9 No. 3 July 2025
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/g-tech.v9i3.7458

Abstract

Tofu dregs is an abundant waste from food production that is often not optimally utilized. In fact, tofu dregs have the potential to become an alternative food source if done in accordance with the ideal processing process and supported by the characterization of its nutritional content. This study aims to assess the chemical characteristics of tofu dregs flour through proximate analysis. The parameters analyzed included moisture content, ash, fat, protein, and carbohydrate by difference. Tofu dregs samples were obtained from tofu artisans in Bogor Regency, then dried, ground, and analyzed through the laboratory. The research was exploratory in nature using two replicates. The results showed that the moisture content of tofu dregs flour was 8.49 ± 1.34%, ash content 2.81 ± 0.19%, fat 7.86 ± 0.21%, protein 17.32 ± 0.27%, and carbohydrate by difference 63.53 ± 1.09%. The high protein content indicates that most of the soybean protein fraction is still left in the dregs. The low moisture content means the potential microbiological resistance of tofu bagasse flour during storage. These findings confirm that tofu dregs flour has promising nutritional value and it can be further developed as a sustainable ingredient for high-protein and fiber-rich food formulations. This will thereby contribute to waste reduction and functional food innovation.
Co-Authors Evar, Fitrawaty Orista Gustam, Andriyana Hatimah, Husnul Hatimah Husnul Hatimah, Husnul Irwan Irwan Nur Hardina Prihatin Prihatin, Prihatin Priyadi Priyadi Putra, Ardi Manggala Setiawan, Eka Setiawan Sukri, Hadija Surahman, Suryansyah