Garuda - Garba Rujukan Digital

STUDI PENGARUH PENAMBAHAN SERABUT NANGKA (Artocarpus heterophyllus) TERHADAP KUALITAS FRUIT LEATHER BUAH NANAS (Ananas comosus L. Merr) Nur, Siti Sabahan; Ralle, Andi; Alimuddin, Suraedah; Fitri, Besse Yunita Safika
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 2 (2023): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2023.v10.i02.p75-85

Fruits have good market prospects apart from being eaten fresh and fruit leather snack food products. This product is quite interesting to be developed commercially in Indonesia. The aim of the study was to analyze the effect of adding jackfruit fiber puree on the quality of pineapple fruit leather. The study was arranged in a completely randomized design (CRD) with the following treatments: 100% pineapple puree, 85% pineapple puree + 15% jackfruit puree, 75 pineapple puree + 25% jackfruit puree, 65% pineapple puree + 35% puree jackfruit fiber, and 55% pineapple puree + 45% jackfruit fiber puree. Each treatment was added 150 g of sugar, 10 g of Arabic gum, and 2 g of citric acid. The results of the study showed that the addition of jackfruit fiber had a good effect on the quality of pineapple fruit leather. The composition of 55% pineapple puree plus 45% jackfruit fiber puree resulted in an ash content of 1.49%, a moisture content of 13.72%, a fiber content of 26.07%, and the panelist's level of preference for color, aroma, taste 3.0-4.0 (rather like to like) and a bit chewy texture.

Utilization of porang tuber starch enriched with ginger extract as an edible coating for avocado (Persea americana Mill.) storage [Pemanfaatan pati umbi porang diperkaya ekstrak jahe sebagai edible coating untuk penyimpanan buah alpukat (Persea americana Mill.)] Sabahannur, Siti; Ralle, Andi; Faiz, Muhammad
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.50-63

Avocado is a climacteric fruit that experiences a surge in respiration and ethylene production after harvest, which accelerates its deterioration. One method to extend its shelf-life post-harvest is using edible coatings. This study evaluated the effects of various concentrations of edible coatings made from porang tuber starch and ginger extract on avocado quality during storage. A two-factor experiment was arranged in a randomized block design with 3 replications. The two factors studied were the concentrations of porang starch (0%, 1.5%, 2%, and 2.5%) and the concentrations of ginger extract (0%, 4%, 6%, and 8%). Observed parameters included weight loss, total soluble solids, firmness, damage percentage, and sensory color, texture, and taste evaluations. Storage was conducted at room temperature (27±2°C) for 10 days. The research results indicated that the quality of avocados was significantly affected by the single treatment using edible coatings made from porang starch or ginger extract, while the interaction between the two only had a significant effect on weight loss. The use of 2% porang starch or 6% ginger extract was able to reduce weight loss by up to 13.73%, maintain fruit firmness at 7.71±1.383 kgf.cm⁻², total soluble solids at 1.25±0.127 °Brix, and resulted in sensory scores of color 1.67±0.608 (purple), texture 1.58±0.568 (soft), and taste 2.25±0.688 (slightly liked). The damage rate of the avocados reached 47.21±16.665%. Thus, this combination of edible coating proved effective in maintaining the physical, chemical, and sensory quality of avocados during storage.

Efektivitas Pengemasan Vakum dan Penyimpanan Dingin terhadap Umur Simpan Cabai Rawit (Capsicum frutescens L.) Ralle, Andi; Sabahannur, St; Alimuddin, Suraedah; Dwizahra, Annisa
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.102

Cayenne pepper (Capsicum frutescens L.) is a widely cultivated horticultural commodity in Indonesia, but its short postharvest shelf life presents limits marketability due to rapid quality deterioration during storage. This study evaluated the effects of packaging methods and storage temperatures on the shelf life and quality of cayenne pepper. A randomized complete block design with a two-factor factorial arrangement was employed. The first factor was packaging (no packaging, non-vacuum packaging, and vacuum packaging), and the second was storage temperature (5 °C ± 1 °C, 7 °C ± 1 °C, and 9 °C ± 1 °C). The results showed that the combination of vacuum packaging and storage at 5 °C yielded the best outcome, with the longest shelf life of up to 61.67 days, the lowest weight loss of 7.33%, and preserved cayenne pepper quality, as indicated by a vitamin C content of 1.44 mg/100 g, optimal deep red color (score 5.0), and firm texture (score 4.0). In contrast, peppers stored without packaging exhibited significant deterioration, primarily due to fungal infection by Fusarium sp. and Aspergillus sp. Overall, the findings demonstrate that vacuum packaging combined with low-temperature storage effectively extends the shelf life of cayenne pepper while preserving its physical, nutritional, and sensory attributes.

PRIMING BENIH KEDELAI (Glycine max L.) YANG TELAH MENGALAMI PENYIMPANAN DENGAN MENGGUNAKAN EKSTRAK DAUN KELOR Alimuddin, Suraedah; Ralle, Andi; Asmilawati, Asmilawati
AGROTEK: Jurnal Ilmiah Ilmu Pertanian Vol 9, No 2 (2025): September
Publisher : Percetakan Umi Toaha Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/agrotek.v9i2.971

Soybean seeds are highly prone to deterioration, as indicated by a decline in viability and vigor during natural storage. One approach to improve the physiological performance of deteriorated seeds is seed priming using Moringa oleifera leaf extract. This study aimed to evaluate the effects of concentration and soaking duration of M. oleifera leaf extract on the viability and vigor of soybean seeds after six months of natural storage. The experiment was conducted at the Laboratory of Biotechnology and Crop Production, Faculty of Agriculture, Universitas Muslim Indonesia, using a completely randomized design (CRD) with a two-factor factorial arrangement. The first factor was the concentration of M. oleifera leaf extract (0%, 5%, 10%, and 15%), while the second factor was soaking duration (2 hours, 4 hours, and 6 hours). Each treatment combination was replicated three times. The results showed that priming with moringa leaf extract at 5% and 10% significantly improved germination percentage, root length, and seedling dry weight compared with the control. Seed priming with a soaking duration of 4 hours produced the highest root length and seedling dry weight, whereas soaking for 6 hours reduced seed performance. The interaction between extract concentration and soaking duration had no significant effect on any of the observed parameters.

Peningkatan Mutu Keripik Labu Kuning (Cucurbita moschata L.) Goreng Vakum pada Berbagai Konsentrasi CaCl2 dan Suhu Pembekuan Sabahannur, St; Ralle, Andi; Rasyid, Rasmeidah; Mayastika, Eli
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis Vol 6 No 2 (2022): SEPTEMBER
Publisher : Kadiri University - Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/agrinika.v6i2.2388

Pumpkin is one type of vegetable that is not easily damaged compared to other types of vegetables because it has thick and hard skin so it can be an obstacle to respiration. However, pumpkin requires a very large space and is less practical when stored in the form of fresh fruit. Processing pumpkin into chips is one of the efforts to diversify pumpkin products, in addition to extending shelf life it can also increase selling value. The purpose of this study was to determine the effect of CaCl2 concentration and freezing temperature on the quality of vacuum-fried pumpkin chips. The study used a two-factor Completely Randomized Design (CRD). The first factor was soaking pumpkin in CaCl2 with concentrations of 0%, 1%, 2%, and 3%. The second factor, freezing at a temperature of -10oC and -18oC. The results showed that soaking pumpkin in 1% CaCl2 solution with a freezing temperature of -10oC resulted in better quality pumpkin chips with a yield value of 28.03%, ash content of 1.69%, and fat content of 30.89%. The hedonic test of colour and taste was favoured for its crispness. The aroma was highly favoured.Â Labu kuning merupakan salah satu jenis sayuran yang tidak mudah rusak dibandingkan dengan jenis sayuran lainnya karena memiliki kulit yang tebal dan keras sehingga dapat menjadi penghambat respirasi. Namun demikian labu kuning membutuhkan ruang yang sangat luas dan kurang praktis apabila disimpan dalam bentuk buah segar. Pengolahan labu kuning menjadi keripik merupakan salah satu upaya diversifikasi produk labu kuning, selain dapat memperpanjang umur simpan juga dapat meningkatkan nilai jual. Tujuan penelitianÂ adalahÂ mengetahui pengaruh konsentrasi CaCl2 dan suhu pembekuan terhadap mutu keripik labu kuning goreng vakum. PenelitianÂ menggunakan Rancangan Acak Lengkap (RAL) dua faktor. Faktor pertama, perendaman labu kuning dalam CaCl2 dengan konsentrasi 0%, 1%, 2%, dan 3%. Faktor kedua, pembekuan pada suhu -10oC dan -18oC. Hasil penelitian menunjukkan bahwa perendaman labu kuning dalam larutan CaCl2 1% dengan suhu pembekuan -10oC menghasilkan kualitas keripik labu kuning yang lebih baik dengan nilai rendemen 28,03%, kadar abu 1,69%, kadar lemak 30,89%, dan uji hedonik terhadap warna dan rasa disukai, kerenyahan dan aroma sangat disukai.

Utilization of porang tuber starch enriched with ginger extract as an edible coating for avocado (Persea americana Mill.) storage [Pemanfaatan pati umbi porang diperkaya ekstrak jahe sebagai edible coating untuk penyimpanan buah alpukat (Persea americana Mill.)] Sabahannur, Siti; Ralle, Andi; Faiz, Muhammad
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.50-63

Avocado is a climacteric fruit that experiences a surge in respiration and ethylene production after harvest, which accelerates its deterioration. One method to extend its shelf-life post-harvest is using edible coatings. This study evaluated the effects of various concentrations of edible coatings made from porang tuber starch and ginger extract on avocado quality during storage. A two-factor experiment was arranged in a randomized block design with 3 replications. The two factors studied were the concentrations of porang starch (0%, 1.5%, 2%, and 2.5%) and the concentrations of ginger extract (0%, 4%, 6%, and 8%). Observed parameters included weight loss, total soluble solids, firmness, damage percentage, and sensory color, texture, and taste evaluations. Storage was conducted at room temperature (27±2°C) for 10 days. The research results indicated that the quality of avocados was significantly affected by the single treatment using edible coatings made from porang starch or ginger extract, while the interaction between the two only had a significant effect on weight loss. The use of 2% porang starch or 6% ginger extract was able to reduce weight loss by up to 13.73%, maintain fruit firmness at 7.71±1.383 kgf.cm⁻², total soluble solids at 1.25±0.127 °Brix, and resulted in sensory scores of color 1.67±0.608 (purple), texture 1.58±0.568 (soft), and taste 2.25±0.688 (slightly liked). The damage rate of the avocados reached 47.21±16.665%. Thus, this combination of edible coating proved effective in maintaining the physical, chemical, and sensory quality of avocados during storage.

Pemberdayaan Ibu Balita dan Kader Posyandu Melalui Pelatihan Diversifikasi Olahan Abon Tempe Untuk Mencegah Stunting Adam, Andi Maslia Tenrisau; Ralle, Andi
Abdimas Galuh Vol 6, No 1 (2024): Maret 2024
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v6i1.12764

Stunting adalah masalah kurang gizi kronis yang disebabkan oleh asupan zat gizi yang kurang dalam waktu cukup lama akibat pemberian makanan yang tidak sesuai dengan kebutuhan gizi. Stunting berdampak dari berbagai faktor seperti berat lahir yang rendah, asupan nutrisi yang kurang, dan infeksi berulang serta berbagai faktor lingkungan. Tujuan pengabdian kepada masyarakat (PKM) ini adalah memberikan penyuluhan untuk mengubah pengetahuan dan perilaku ibu balita terkait gizi balita untuk mengurangi stunting pada anak, memberikan pelatihan pembuatan diversifikasi makanan abon tempe, memberikan makanan tambahan kepada balita berupa sushi abon tempe dan nasi kempal isi abon tempe . Hasil pengabdian kepada Masyarakat (PKM) memberikan dampak positif berupa peningkatan pengetahuan dan perilaku terkait gizi anak yaitu pengetahuan dalam kategori baik sebanyak 9 orang (41,36%) meningkat menjadi 14 orang (61,59%). Pemberian pelatihan pembuatan diversifikasi makanan abon tempe berupa sushi abon tempe dan nasi kempal isi abon tempe memberikan dampak perubahan keterampilan pada ibu balita dan kader Posyandu. Hasil uji organoleptik (tingkat kesukaan) produk olahan abon tempe menunjukkan bahwa abon tempe masuk dalam kategori disukai oleh ibu balita dan kader Posyandu dengan nilai skor 4.78. Kurangnya gizi pada anak disebabkan oleh kurangnya pengetahuan ibu balita dan kurangnya sumber daya finansial. Implikasinya bahwa perlunya tambahan pengetahuan tentang gizi balita pada anak usia sekolah dan perlunya diberikan makanan tambahan lain dari makanan produk pertanian yang merupakan produk lokal yang berlimpah seperti makanan ubi jalar.

DISEMINASI PAKET TEKNOLOGI DALAM PENINGKATAN PRODUKSI JAGUNG PULUT Ralle, Andi; Edy, Edy; Husain, Tsalis Kurniawan
Jurnal BALIRESO Vol 7, No 1 (2022)
Publisher : Lembaga Pengabdian kepada Masyarakat Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/balireso.v7i1.179

The goal to be achieved in this Service Program is to form a Kelompok Tani Campagaya in Campagaya Village, Galesong District, Takalar Regency to be independent in the management of out-grown maize through effective cultivation techniques in producing seeds, increasing seed production for food and an effective and efficient waxy corn marketing system. The problem with Partner farmer group is the low yield of waxy corn production due to seed and maintenance factors. The program will be conducted in December 2021 using the active participation method. The Kelompok Tani Campagaya is involved and active in participating in counseling about the cultivation of big maize, training on the make of fertilizers and pesticides and how to apply them, providing knowledge about marketing strategies for results through collaboration between farmer groups and traders and supermarkets and online systems. The results obtained in this service program are the potential for increased production of waxy corn, experience in making organic fertilizer products and natural pesticides, and being able to apply them to their crops, as well as understanding management and marketing strategies for waxy corn

Hidroponik sistem Wick Tanaman Sayuran bagi Kelompok Wanita Tani di Kecamatan Marusu Kabupaten Maros Ralle, Andi; Rasyid, Rasmeidah; Alimuddin, Suraedah
Jurnal BALIRESO Vol 9, No 1 (2024)
Publisher : Lembaga Pengabdian kepada Masyarakat Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/balireso.v9i1.292

Hydroponics is an innovative plant cultivation technology that is suitable for application to vegetable plants in small yards. Our partner is the Dahlia Women's Farming Group (KWT) located in Temmapadduae Village, Marusu District, Maros Regency. Their daily activities are housewives, they grow various types of vegetables and ornamental plants in their yards, which on average are relatively small with a conventional cultivation system. The aim of this service is to increase the knowledge and skills of partners in implementing the Wick system of vegetable hydroponics which is quite simple, cheap and easy to do in the yard. The forms of activities carried out are counseling, training/plot demonstration, mentoring and evaluation. This service activity provides significant benefits for KWT Dahlia in Marusu District, Maros Regency because it has increased their knowledge and skills from not understanding to understanding/very understanding in cultivating vegetable plants using the Wick hydroponic system in the yard and the growth of vegetable plants obtained is quite good. . This service activity received a positive response from the community and they participated in the entire series of activities with great enthusiasm

PKM HIDROPONIK BAGI SISWA DAN GURU IPA DI SMAN 4 KELURAHAN UJUNG BULU KECAMATAN UJUNG KOTA PARE-PARE Ralle, Andi; Alimuddin, Suraedah
Jurnal BALIRESO Vol 7, No 2 (2022)
Publisher : Lembaga Pengabdian kepada Masyarakat Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/balireso.v7i2.260

The implementation of school hydroponics can create the creativity of teachers and students in cultivating plants so that they can support science learning, especially biology. School hydroponics can also instil character education in students and make students more concerned about environmental sustainability. Our partners in this service activity are a group of students and science teachers at SMAN 4 Pare-pare which consists of 25 people. The school is located in Ujung Bulu Village, Ujung District, Parepare City. Teachers and students have simply made school hydroponics, but the results they get are still minimal so they need counseling and assistance in managing the hydroponics. The problems faced by partners are seed nursery, plant maintenance, and post-harvest handling. The purpose of this service is to improve the knowledge and skills of partners in the application of the vegetable hydroponic system in schools and post-harvest handling. The implementation method used is counseling, and plot demonstration. monitoring and evaluation. This service activity received very good appreciation from students and teachers, they enthusiastically and enthusiastically participated in a whole series of activities from preparation to evaluation of activities. This service activity succeeded in increasing the knowledge and skills of students and teachers in implementing hydroponic vegetable cultivation technology (lettuce and celery) and post-harvest handling

Title

Found 21 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 21 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 21 Documents
Search