Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Jurnal Agritechno
Khirnika, Asvi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Environmental Science

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Pendugaan Umur Simpan Terung Gelatik (Solanum Melongena L.) Terolah Minimal menggunakan Metode ASLT (Accelerated Shelf Life Test) Model Arrhenius Khirnika, Asvi; Syska, Kavadya; Nurhayati, Asti Dewi
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i2.1193

Abstract

The determination of the shelf life of a product plays a crucial role as a parameter for consumer safety and quality. Eggplant (Solanum melongena L.) minimally processed, as one of the food products undergoing minimal heating, requires a specialized approach in estimating its shelf life. The aim of this research is to determine the shelf life of minimally processed eggplant using the Accelerated Shelf Life Test (ASLT) with the Arrhenius model and to assess the quality changes occurring during storage of minimally processed eggplant. The research method involved the Accelerated Shelf Life Test (ASLT) with the Arrhenius model in estimating the shelf life of minimally processed eggplant. The estimated shelf life used minimally processed eggplant packaged in plastic wrapping, HDPE (High-Density Polyethylene), and PP (Polypropylene), then stored at temperatures of 10°C and 30°C for 9 days. Observations were made by weighing samples every day to measure weight loss. The results showed that at 10°C, plastic wrapping experienced higher weight loss compared to HDPE and PP packaging. Meanwhile, at 30°C, HDPE packaging had higher weight loss compared to PP and wrapping packaging. The estimated shelf life of minimally processed eggplant for 9 days at a storage temperature of 10°C was 25 days for plastic wrapping, 12 days for HDPE, and 7 days for PP. For a storage temperature of 30°C, the estimated shelf life was 11 days for plastic wrapping, 5 days for HDPE, and 4 days for PP. From the shelf life calculation using ASLT with the Arrhenius approach, minimally processed eggplant stored in plastic wrapping had a longer shelf life compared to HDPE (High-Density Polyethylene) and PP (Polypropylene) packaging. This research contributes to understanding the shelf life of minimally processed eggplant, integrating the ASLT method with the Arrhenius model as an effective tool for a rapid and accurate evaluation of quality changes in food products.
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.
Co-Authors Ahmad Luqman Hakim, Ahmad Luqman Alfiana, Yulia Eva Andri Susanto Aulia, Risfa Ayuningtyas, Syella Aditya Estiningrum, Diyah Palupi Insani, Choerul Istiqomah, Kholifatun Kavadya Syska Maskuri, Khasan Najib, Akmal Auladi Nurhayati, Asti Dewi Pranoto, Restu Aji Saripwijaya Qodriyah, Laelatul Ropiudin . Subekti, Ilyas Sukesi, Rina Wahdah, Fatimah Zahroh, Inarotul