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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Agritechno AbdiTechno (Jurnal Pengabdian Masyarakat) Salaga Journal
Febriana Intan Permata Hati
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics

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Statistical Analysis of Changes in Physical and Chemical Parameters and Cooking Quality of Rice with a Combination of Temperature Treatment and Amylose Content During Storage Febriana Intan Permata Hati; Joko Nugroho Wahyu Karyadi; Nursigit Bintoro
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 3 (2023): September 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i3.777-794

Abstract

Rice is one of the staple foods produced in Indonesia. One of the postharvest processes experienced by rice is storage. During the storage process, rice changes cooking quality, physical and physicochemical qualities. This research aims to analyze changes in cooking, physical and physicochemical qualities of Indonesian rice varieties. The rice varieties used, namely Sintanur, Ciherang, and IR 42 were stored at storage room temperatures of 30˚C, 20˚C, and 10˚C. Rice taken from farmers was stored for 4 months and changes were measured for parameters of water content, color (chroma, hue, whiteness), amylose, elongation ratio, gel consistency, alkali spreading value (ASV), water absorption, and texture profile (packability, hardness, cohesiveness, extrudability, chewiness). The results showed that the lowest water content was at sintanur which was stored at 10 ˚C, namely 3.09% wb, elongation, and ASV increased with the highest final value at sintanur 30 ˚C, namely 2.07 and 4.45, the consistency of the gel decreased in the first week then stable in the following week, on the other hand, water absorption increased at the beginning of storage and did not change much until the end of storage. Statistical tests showed that there was an interaction between time*variety*temperature on the parameters of water content, whiteness, elongation ratio, water absorption, amylose, and chewiness. Based on the research results, it was found that several parameters did not interact with temperature, namely hue, packability, hardness, and extrudability. Keywords: Amylose content, Cooking quality of rice, Physical quality of rice, Rice storage
Effects of Land Cover Change on River Discharge Conditions in the Mamasa Watershed Using the SWAT Model Asrianto; Samsuar; Daniel Useng; Nazif Ichwan; Febriana Intan Permata Hati
Salaga Journal Volume 01, No. 2, December 2023
Publisher : Program Studi Teknik Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/salaga.v1i2.1356

Abstract

Land cover changes occurring in a watershed will affect the ecosystem in that area. The Soil and Water Assessment Tool (SWAT) model is a tool that can be used to predict the impacts of land use on water, sedimentation, and chemical levels in a watershed. The Mamasa watershed is one of the sub-watersheds of the Saddang watershed, covering approximately 105,253 ha. This study aims to determine the land cover changes in the Mamasa watershed and their impacts on water discharge using the SWAT model. Several steps were undertaken, including image interpretation to obtain an overview of land cover in the years 2011, 2016, and 2020, which were then used to form Hydrology Response Units (HRU). Next, the SWAT model was run, involving delineating the watershed boundaries, defining HRU, integrating climate and HRU data, running SWAT simulations, and performing validation. The results of land cover classification from 2011 to 2016 showed an increase in secondary forest land by 4,896.68 ha (4.65%) and a decrease in shrubland by 9,500.60 ha (9.03%). The land cover classification from 2016 to 2020 indicated a decrease in secondary dry forest land by 6,349.43 ha (6.03%), with an increase in paddy field area by 3,141.92 ha (3%). These land cover changes led to a decreasing trend in water availability, as evidenced by increased discharge fluctuations from 16.50 to 21.65, in accordance with the SWAT simulation results, which increased from 6.73 in 2011 to 9.93 in 2020. The validation results of the SWAT model for the year 2011 showed a Nash-Sutcliffe Efficiency (NSE) value of 0.58 and and R2 value of 0.61. The validation for the year 2016 resulted in an NSE of 0.6 and an R2 of 0.68, while the validation for the year 2020 produced an NSE of 0.6 and an R2 of 0.65. All three validations fall under the satisfactory category, indicating that the SWAT model can be used to simulate the discharge of the Mamasa watershed.
Identifications of Wavelenght, Absorbance and Reflectance of Robusta Coffee During the Postharvest Process Nur Ismi Syarifuddin; Olly Sanny Hutabarat; Daniel Useng; Febriana Intan Permata Hati
Salaga Journal Volume 01, No. 2, December 2023
Publisher : Program Studi Teknik Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/salaga.v1i2.1367

Abstract

Spectrometer is one of the tools that can produce a spectrum of light with certain wavelengths. A wavelength produced by measurements using a spectrometer will produce absorbance, reflectance and transmittance values. The result of light absorbed by the object is called absorbance, the light reflected by the object is called reflectance, while that which is not absorbed and not reflected by the object is called transmittance.Objective. The purpose of this study are the wavelength, absorbance value, reflectance and its relationship to color in the post-harvest process so that it is expected to be a reference and can provide information about wavelength, absorbance value, reflectance and its relationship to color in the post-harvest process.Methods. Measuring wavelenght, absorbance and reflectanceduring the postharvest process, both before treatment and after treatment. Results. The results obtained are the absorbance value of fresh green coffee of 0.98%, fresh yellow coffee of 0.18% and red coffee of 0.27%. However, after going through the post-harvest process there is a change in the absorbance value where green coffee that has been dried using the yellow honey method has decreased by 0.92% and the black honey method is 0.38% while yellow and red coffee beans have increased at wavelengths ranging from 300-400 nm and 400-500 nm, as well as roasted coffee. While the reflectance value can be seen that fresh green coffee has a reflectance value of 92%, yellow coffee is 89% and red is 69%. However, after going through the post-harvest process where green and yellow coffee that has been dried using the black honey and yellow honey methods has decreased and red coffee beans have increased at wavelengths around 900-1000 nm, as well as roasted coffee, therefore, can be concluded that the post-harvest process causes the absorbance and reflectance values to change at the same wavelength.These findings are expected could provide the information regarding the change of wavelength, absorbance and reflectance during coffee processing.
Pengenalan Dan Pembuatan Alat Penabur Pupuk Berbasis Pipa, Di Desa Kaluku Kecamatan Batang Kabupaten Jeneponto Faizah, Nur; Rizal, Muhammad; Iqbal Salim; Abdul Waris; Mursalim; Daniel Useng; Mahmud Achmad; Febriana Intan Permata Hati; Olly Sanny Hutabarat
Abdi Techno Jurnal AbdiTechno, Vol. 5, Nomor 2, Juli 2025
Publisher : Departemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/abditechno.vi.1835

Abstract

Kuliah Kerja Nyata (KKN) adalah respons terhadap tuntutan zaman yang menekankan bahwa perguruan tinggi harus berperan lebih dari sekadar pusat pendidikan, tetapi juga sebagai agen perubahan dalam masyarakat. KKN menyediakan kesempatan bagi mahasiswa untuk mengaplikasikan ilmu dan keterampilan yang telah dipelajari selama di kampus ke dalam situasi nyata di masyarakat salah satunya di Desa Kaluku, Kecamatan Batang, Kabupaten Jeneponto, di mana sebagian besar penduduk bekerja sebagai petani karena desa tersebut memiliki lahan yang luas. Tanaman yang banyak dibudidayakan di daerah ini meliputi padi, jagung, kacang tanah, pisang, dan kacang hijau. Namun, para petani masih menggunakan teknik tradisional, khususnya dalam proses pemupukan, yang dilakukan secara manual menggunakan tangan. Metode ini memakan banyak waktu, tenaga, dan sumber daya manusia. Untuk menjawab tantangan tersebut, hadir inovasi lokal berupa alat penabur pupuk. Alat ini dirancang untuk mempermudah proses pemupukan dengan tingkat akurasi yang tinggi, sehingga nutrisi dapat tersebar merata ke seluruh tanaman. Selain menghemat waktu dan tenaga, alat ini juga mengurangi pemborosan pupuk dan berpotensi meningkatkan produktivitas hasil panen. Penggunaan teknologi ini memberikan solusi praktis bagi petani untuk menghadapi tantangan dalam sektor pertanian.
Analisis Kinetika Arrhenius Terhadap Perubahan Sifat Fisik, Kimia, Dan Kualitas Masak Beras Dengan Kombinasi Kadar Amilosa Dan Suhu Selama penyimpanan -, Febriana Intan Permata Hati; Joko Nugroho Wahyu Karyadi; Nursigit Bitoro; Iqbal; Diyah Yumeina; Olly Sanny Hutabarat; Mursalim
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Rice is one of the staple foods consumed by Indonesians. As one of the largest rice producers, problems related to rice storage are often complained about. During storage, rice changes its cooking quality and physical and physicochemical qualities. This study aimed to analyze the kinetic behavior of cooking and the physical and physicochemical qualities of Indonesian rice varieties. Rice with different amylose contents was stored for 4 months, and the collected data from the parameters of water content, whiteness, amylose content, elongation ratio, and extrudability were analyzed using the Arrhenius equation. The combination of amylose content and temperature influences the changes in the physical, chemical, and cooking properties of rice during storage. The highest increase in water content occurred in the Ciherang variety stored at a temperature of 20 °C, namely 0.0183%/week, and the whiteness, amylose content, and elongation ratio values decreased during storage. Storage at 30 °C resulted in a greater reduction in quality, with the change in Ciherang whiteness being 0.0202/week, sintanur amylose content decreasing by 0.0105%/week, and sintanur elongation ratio decreasing by 0.0348/week at this temperature. Meanwhile, the sintanur extrudability parameter experienced an increase of 0,0174g/week at a temperature of 30 ˚C. Therefore, in general, the decline in rice quality occurs more quickly at higher temperatures.
Changes in Coconut Water Quality (Cocos nucifera L) During the Storage Process Andini, Nurlisa; Muhidong, Junaedi; Haerani; Intan Permata Hati, Febriana
Salaga Journal Volume 02, No. 2, December 2024
Publisher : Program Studi Teknik Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/salaga.v2i2.1786

Abstract

Coconut water (Cocos nucifera L.) is a natural beverage widely recognized for its high nutritional and health benefits. It contains essential electrolytes such as potassium, magnesium, and calcium, along with various vitamins and antioxidants; however, the quality deteriorates over time during storage. This study compares changes in the quality of young and mature coconut water stored at cold and ambient temperatures over a specific period of time. The research method includes measuring turbidity levels, pH, and total dissolved solids (TDS). The results indicate that both young and mature coconut water experience degradation in quality during storage, although at different rates. Storage at ambient temperature leads to a more rapid decline in quality than cold storage for both maturity types. Additionally, microbial growth is more frequently detected in coconut water stored at ambient temperature, particularly in mature coconut water. This study summarises that the quality of young and mature coconut water is influenced by storage temperature, with mature coconut water deteriorating at a higher rate. These findings can be recommended for storing coconut water at cold temperatures and consuming it shortly after opening it.
Pengaruh Konsenetrasi Lesitin dan Carboxymethyl Cellulose (CMC) terhadap Karakteristik Fisik Edible Film Berbasis Pati Sagu Julyaningsih, A. Hermina; Rahman, Andi Nur Faidah; Hati, Febriana Intan Permata
Jurnal Penelitian Pendidikan IPA Vol 11 No 10 (2025): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i10.12665

Abstract

Microplastics have begun to be detected in human food sources such as water and marine fish. One of the solutions that has been increasingly studied and developed is edible film. Sago starch holds significant potential to be developed as a raw material for edible film production. However, the physical characteristics of edible films made from pure sago starch tend to be brittle, water-soluble, and mechanically weak. To enhance their physical quality, additives such as lecithin and carboxymethyl cellulose or CMC are required. This study aimed to evaluate the physical properties of sago-based edible films, including thickness, solubility, tensile strength, and water vapor transmission rate (WVTR), at various concentrations of lecithin (0.3%, 0.5%, 0.7%, and 1.5%) and CMC (0.1%, 0.3%, 0.5%, and 0.7%) to determine the optimal formulation for use as food packaging. The research employed experimental research, using Completely Randomized Design. Data were analyzed using one-way ANOVA followed by Duncan’s post hoc test. Results showed that both lecithin and CMC concentrations significantly affected the physical characteristics of the edible films. Based on these observations, treatment B4 was identified as having the best overall physical characteristics, providing a good balance between mechanical strength and water resistance with adequate film thickness.
Co-Authors A. Hermina Julyaningsih Abdul Waris Andini, Nurlisa Asrianto Daniel Useng Diyah Yumeina Haerani Iqbal Iqbal Salim Joko Nugroho Wahyu Karyadi Joko Nugroho Wahyu Karyadi Junaedi Muhidong Mahmud Achmad MUHAMMAD RIZAL Mursalim Nazif Ichwan Nur Faizah Nur Ismi Syarifuddin Nursigit Bintoro Nursigit Bitoro Olly Sanny Hutabarat Rahman, Andi Nur Faidah Samsuar