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All Journal Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Indonesian Food Science and TechnologyJournal Chemistry Indonesian Journal of Chemical Research Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Syntax Transformation AbdiTechno (Jurnal Pengabdian Masyarakat) International Journal of Agriculture System Salaga Journal
Salengke, Salengke
Departemen Teknik Pertanian Fakultas Pertanian Universitas Hasanuddin, Makassar
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Control & Systems Engineering Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences

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Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers Septianti, Erina; Salengke; Langkong, Jumriah; K. Sukendar, Nandi; Hanifa, Arini Putri
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i1.235

Abstract

Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.
Penerapan Mesin Pemotong Padi (Power rice cutter) pada Kelompok Tani Padi Di Kelurahan Banyorang Kabupaten Bantaeng Salim, Iqbal; Rizal, Muhammad; Azis, Abdul; Achmad, Mahmud; Gemala Hardinasinta; Husnul Mubarak; Mursalim; Junaedi Muhidong; Salengke; Ahmad Munir; Sitti Nur Faridah; Abdul Waris; Daniel Useng; Suhardi; Diyah Yumeina; Olly Sanny Hutabarat; Haerani; Muhammad Tahir Sapsal; Intan Febriana; Hartono; Anugrah Feri Hermanto; Dedianto Pasomba
Abdi Techno Jurnal AbdiTechno, Vol. 4, Nomor 2, Juli 2024
Publisher : Departemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/abditechno.v4i2.1361

Abstract

Pemotongan padi saat panen secara manual dengan sabit menyebab tingkat kehilangan mendekati 5%. Sekitar 1000 ha persawahan yang ada di kecamatan Tompobulu berada pada ketinggian 500 meter dari permukaan laut (mdpl) dengan petakan-petakan kecil (<0,15 ha) dan berpola sawah terassering. Masalah utama yang dihadapi petani di kecamatan Tompobulu kabupaten Bantaeng dalam penanganan panen padi adalah tingginya susut (losses) baik secara kuantitatif maupun kualitatif. Permasalahan tersebut berakibat adanya kecenderungan tidak memberikan insentif kepada petani untuk memperbaiki tingkat pendapatannya. Padi atau gabah yang kadar airnya tinggi mempunyai sifat mudah rusak dan akan mengalami susut pada saat penanganan panen. Menurut BPS (2021) angka produksi gabah sebesar 75 juta ton GKG (Gabah Kering Giling) sesungguhnya dapat lebih tinggi lagi apabila dilakukan penanganan yang baik pada saat panen (2). Hasil survei Badan Pusat Statistik (BPS, 2021) menunjukkan bahwa susut hasil panen padi di Indonesia saat ini masih cukup tinggi, yaitu 9,5% yang terjadi pada saat panen dan 4,8% saat perontokan (2). Penanganan panen yang baik dan tepat dapat menekan susut dan menghasilkan kualitas gabah/beras yang tinggi sehingga dapat meningkatkan harga jual gabah/beras petani. Teknologi penekanan kehilangan hasil yang dipilih untuk diterapkan harus teknologi yang sesuai dengan spesifik lokasi. Secara umum metode atau teknologi untuk menekan kehilangan hasil panen dapat ditempuh dengan sistem panen beregu, yang dilengkapi dengan unit alat pemotong dan perontok dengan penerapan proses yang baik. Pada daerah dengan pemilikan lahan sempit, penerapan teknologi yang dapat dilakukan yaitu dengan cara pengembangan sistem panen yang dilengkapi dengan mesin pemotong padi (power rice cutter) dan perontok padi atau Power Thresher.
Pengaruh Pemanasan Basah Dengan Autoklaf Terhadap Aktifitas Senyawa Toxalbumin Pada Biji Kemiri (Aleurites moluccana (L.) Willd) Mamang, Mamang; Bilang, Mariyati; Salengke, Salengke
Indonesian Journal of Chemical Research Vol 5 No 2 (2018): Edisi Bulan Januri (Edition For January)
Publisher : Jurusan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ijcr.2018.5-mam

Abstract

In addition to nutritional and non-nutritional content, candlenut also contains toxalbumin, toxic compound that can inhibit protein synthesis. This study aims to inhibit toxalbumin activity in candlenut through moist heating treatment, using hemagglutination method. Defatted candlenut powder was being treated under moist heating using autoclave at the temperature of 121oC for 5,10, 15 and 20 minutes followed by oven heating at the temperature of 70oC for 7 hours and control, continued by dry heating using oven at the temperature of 70oC for 7 hours and extraction using 0.15 M NaCl at room temperature then precipitated using ammonium suplhate (60%) at room temperature for 4 hours. Supernatant was dialyzed with water and 0.15 M NaCl for 1 night each then being freeze dried. 1 g of obtained protein fraction was purified in Sephadex G-75 (10 cm x 1.0 cm) column. Resulted extract was re-dried using freeze dryer for hemagglutination test towards A, B, AB and O blood types. The result shows that toxalbumin acitivities were inhibited by moist heating in autoclave at the temperature of 121oC for 10 minutes followed by drying in oven 70oC for 7 hours.
Smart Packaging for Chicken Meat Quality: Absorbent Food Pad and Whatman Paper Applications Dirpan, Andi; Iqbal, Muhammad; Yumeina, Diyah; Prahesti, Kusumandari Indah; Djalal, Muspirah; Syarifuddin, Adiansyah; Bahmid, Nur Alim; Bastian, Februadi; Salengke, Salengke; Suryono, Suryono
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7. Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.30894

Abstract

Quality and shelf-life extension are major concerns in the development of meat packaging systems. The purpose of this study was to determine the effectiveness of absorbent food pads combined with intelligent packaging as well as to determine the correlation between active packaging and smart indicator labels. The active packaging applied absorbent food pads as carriers of active ingredients from basil and lemongrass, which are expected to extend the shelf life of chicken meat and maintain its quality. Meanwhile, intelligent packaging employs Whatman paper treated with Phenol Red (PR), providing real-time information on the quality of chicken meat. Various chicken meat spoilage test parameters such as thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), total bacteria of total plate Count (TPC), and pH were tested at chiller temperature (4oC) every 3 × 24 hours. The results of this study indicated that absorbent food pad with lemongrass essential oil can extend the shelf life of chicken meat by 3 days while, the intelligent indication label’s color profile changed from yellow at the beginning of application to red during chicken spoilage. Therefore, smart packaging from a combination of an absorbent food pad as active packaging and phenol red indicator label as intelligent packaging can potentially extend the shelf life of chicken and monitor the condition of chicken meat during storage.
Characteristics of Isothermic Sorption Curves and Determination of the Best Equation Model for Egg Flour Syamsuri, Riswita; Dirpan, Andi; Laga, Amran; Salengke, Salengke
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.33865

Abstract

Egg flour storage is influenced by temperature, relative humidity, and water activity. Equilibrium of moisture content is closely related to sorption isotherm to determine optimal storage conditions. This research evaluated the characteristics of isothermic sorption curves and determined the appropriate equation model to describe isothermic sorption curves on various types of egg flour. The egg flour used is egg white flour, egg yolk flour, and whole egg flour (white and yolk), which is ohmic pasteurized for 5 minutes at 600C, then oven and vacuum dried. After that, the samples were stored in a desiccator with different humidity levels (10-80%) at a temperature of 300C. The desiccator is inserted into the incubator to maintain the temperature. This research used four equation models: Oswin, Chung-Pfost, Caurie, and Helsey. The results showed that the isothermic sorption curve of egg flour had a sigmoid absorption type, which reflected a Type II isothermic pattern. Based on the coefficient of determination (R2) and RMSE, the Oswin equation model is the most appropriate for describing the isothermic sorption pattern for all egg flour tested. This model can be used to predict optimal storage conditions for egg flour.
Identification of Lines Inducing Male Sterility in Hybrid Maize Farid, Muh; Azrai, Muhammad; Nur, Amin; Efendy, Roy; Salengke, Salengke; Musa, Yunus; Baharuddin, Baharuddin; Kuswinanti, Tutik; Thamrin, Sulaeha; Suwarno, Willy Bayuardi; Anshori, Muhammad Fuad; Fadhli, Nur; Andayani, Nining; Z, Bunyamin; Mirsam, Hishar; Priyanto, Slamet Bambang; Suriani, Suriani; Novianti, Fira
International Journal of Agriculture System VOLUME 11 ISSUE 2, DECEMBER 2023
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ijas.v11i2.4994

Abstract

Efficiency and effectiveness in controlling crossbreeding are pivotal in yielding superior hybrid varieties with desired traits such as genetic purity and high productivity. Cytoplasmic Male Sterile (CMS) is a crucial component in hybrid variety assembly. This study aims to identify the genotypes that can induce male sterile lines based on genetic diversity and the level of pollen sterility in the prospective male sterile genotypes tested, consisting of seventeen genotypes. The research findings revealed that the genetic diversity among the seventeen observed male-sterile candidate genotypes tends to vary in quantitative traits. Among the quantitative traits, JHD14 exhibited indications of being a male sterility inducer compared to the other genotypes observed, demonstrating a value of 0.00 g in terms of pollen weight. This is further substantiated by the microscopic examination of JHD14 pollen grains, which displayed 100% sterility. 
Investigating the Influence of Blanching on the Drying Characteristics and Sorption Isotherm of Cherry Tomatoes (Lycopersicum Esculentum Var. Cerasiforme) Selpiah, Selpiah; Salengke, Salengke; Salim, Iqbal; Sapsal, Muhammad Tahir
Salaga Journal Volume 01, No. 1, June 2023
Publisher : Program Studi Teknik Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/salaga.v1i1.1107

Abstract

Cherry tomatoes have a fairly short shelf life due to the influence of high water content and enzymes present in the fruit. Blanching is used to inactivate enzymes that can damage the quality of tomatoes. This research was conducted with the aim of studying the effect of blanching on the drying rate and sorption isotherm of cherry tomatoes. Blanching was done at 60 °C, 70 °C, 80 °C. After blanching, the samples were dried at 60 °C. After drying the samples were stored in a desiccator containing a solution for 24 days using NaOH, MgCl2, K2CO3, NaNO2, and NaCl. The results obtained in the blanching process have a lighter color than before blanching based on the L.a.b value. The moisture content of the sample during drying can be seen from the MR and drying rate which have almost the same value, only the time to reach 12% moisture content is different. The sorption isotherm process in the control treatment, blanching with temperatures of 60 °C, 70 °C and 80 °C with time (15, 30 and 45 minutes) experiences two processes, namely desorption (water release) at low RH and absorption (water binding) which occurs at high RH. The conclusion obtained is that the sorption process only occurs at 60 °C blanching with a time of 15 minutes at low RH and other treatments experience desorption.
Production of Biochar from Sago Dregs Using NaOH Pretreatment and Microwave Pyrolysis Syam, Jabal Nur; Diyah, Yumeina; Salengke, Salengke
Salaga Journal Volume 03, No. 1, June 2025
Publisher : Program Studi Teknik Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/salaga.v3i1.1809

Abstract

The waste from sago dregs generated during the starch extraction process has not been optimally utilized and has the potential to cause environmental pollution. This study aimed to process sago dregs into biochar through chemical pretreatment (NaOH soaking) and physical pretreatment (microwave pyrolysis) and applied it as raw material for briquettes. The research methods consisted of (1) Pretreatment of sago dregs with 10% and 30% NaOH for 6 hours, (2) Pyrolysis using a 540-watt microwave at 300–400°C for 20 minutes, and (3) Briquette production using sago starch binder at a 10:1 ratio. The analysis results indicated that 30% NaOH pretreatment significantly reduced cellulose, hemicellulose, and lignin contents to 1.07, 0.52, and 1.10%, respectively, compared to the 10% NaOH (6.11%, 5.71%, and 6.03%). The moisture content of biochar decreased to 2.53–2.65%, in accordance to SNI 06-3730-1995 standard of 10% maximum . However, the ash content increased to 45.99–53.78%, exceeding the SNI limit of 15%. Briquettes made from 30% NaOH-pretreated biochar had the longest burning time (26.54 minutes), outperforming the 10% NaOH (12.32 minutes). This study found that sago dregs have the potential to serve as a high-quality biochar raw material due to its moisture content meets the SNI standard, although its high ash content limits its use as fuel. Sago dregs biochar briquettes can be considered a renewable energy alternative, while the high ash content offers potential applications in soil or water remediation.
Effect of Hot Breaking and Cold Breaking on the Rheology of Tomato Paste (Lycopersicon Esculentum Mill) Selpiah; Salengke; Iqbal
Jurnal Syntax Transformation Vol 6 No 5 (2025): Jurnal Syntax Transformation
Publisher : CV. Syntax Corporation Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/jst.v6i5.1072

Abstract

Tomato paste quality hinges on processing methods, with hot break (95°C) and cold break (65°C) treatments critically impacting rheology and shelf life. Prior studies lack comprehensive analysis of prolonged heating durations and storage effects on viscosity stability. This study examines how hot/cold break treatments influence tomato paste rheology, enzyme activity (PME, PG), and storage stability to identify optimal processing parameters. Tomatoes were heated at 65°C (cold break) or 95°C (hot break) for 5–15 minutes, processed into paste, and stored for 5 weeks. Rheological properties (flow index *n*, consistency coefficient *k*) were measured weekly using a viscometer (30–60°C), while PME/PG activities were assayed titrimetrically and via DNS. Hot break at 45°C with 10-minute heating yielded the highest viscosity stability (*n* = 0.3685, *k* = 1.478) and extended shelf life by reducing microbes. PG enzymes were more heat-resistant than PME, with cold break showing higher residual activity (27.72% PME, 35% PG after 5 weeks). Storage revealed pseudoplastic degradation, with 60°C treatments exhibiting drastic *k*-value declines (~50%). The 10-minute hot break at 45°C is recommended for industrial tomato paste production to balance viscosity and shelf life. Future research should explore hybrid thermal treatments to enhance nutritional retention, building on findings by Wang et al. (2023).
Faktor Internal dan Eksternal dan Strategi Pengembangan Agribisnis Porang (Studi kasus PT. Al-Fatih Porang Indonesia) FM, A. Syahrul Ramadhan; Salengke, Salengke; Mahyuddin, Mahyuddin; Anita, Andi Suci
Mimbar Agribisnis : Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Vol 10, No 1 (2024): Januari 2024
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ma.v10i1.11232

Abstract

Porang (Amorphophallus muelleri Blume) is one type of tuber plant that is starting to be widely produced in Indonesia because it has high economic value. This is because porang is widely used in the food, health, cosmetic, and manufacturing industries. Over the last decade, the export volume has increased drastically. In 2020, the export value of Indonesian porang was dominated by Thailand with a market share of 59.3%, followed by China with a total of 130 shipments, or 47.84% of total porang exports. Export share to Thailand and Australia increased significantly in 2020, with an increase of 920.1% and 526.7%, respectively. The purpose of the study was to determine the internal and external factors that affect the development of porang and obtain strategies for porang development at PT Al-Fatih Porang Indonesia. Qualitative descriptive research with Porter's Diamond Theory to determine the competitive position of porang agribusiness and SWOT analysis to determine the internal and external factors of porang agribusiness at PT Al-Fatih Porang Indonesia The results of Porter's Diamond Theory analysis showed that in PT Al-fatih Porang Indonesia's conduct of porang agribusiness development, each subsystem has not been mutually supportive and related to each other. This can be seen in the marketing and agribusiness subsystem, which is still difficult. The appropriate strategy for the development of porang at PT. Al-Fatih Porang Indonesia is to optimise the utilisation of porang.
Co-Authors Abdul Azis Abdul Waris Ahmad Munir AMIN NUR Aminuyati Amran Laga Andayani, Nining Anita, Andi Suci Anshori, Muhammad Fuad Anugrah Feri Hermanto Baharuddin Baharuddin Bahmid, Nur Alim Bilang, Mariyati Daniel Useng Dedianto Pasomba Dirpan, Andi Diyah Yumeina Diyah, Yumeina Djalal, Muspirah Efendy, Roy Fadhli, Nur Farid, Muh Februadi Bastian FM, A. Syahrul Ramadhan Gemala Hardinasinta Haerani Hanifa, Arini Putri Hishar Mirsam Husnul Mubarak Intan Febriana Iqbal iqbal salim Jumriah Langkong, Jumriah Junaedi Muhidong K. Sukendar, Nandi Mahmud Achmad, Mahmud Mahyuddin Mahyuddin Mamang Mamang, Mamang Mochammad Imron Awalludin Muhammad Azrai, Muhammad MUHAMMAD RIZAL Muhammad Tahir Sapsal Mursalim Novianti, Fira Olly Sanny Hutabarat Prahesti, Kusumandari Indah Priyanto, Slamet Bambang Sapsal, Muhammad Tahir Selpiah Selpiah, Selpiah Septianti, Erina Sitti Nur Faridah Suhardi Suriani Suriani Suryono Syam, Jabal Nur Syamsuri, Riswita Syarifuddin, Adiansyah THAMRIN, SULAEHA Tutik Kuswinanti Willy Bayuardi Suwarno Yumeina, Diyah YUNUS MUSA Z, Bunyamin