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Jurnal Agritechno
Published by Universitas Hasanuddin
ISSN : 19797362     EISSN : 26562413     DOI : -
Core Subject : Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Environmental Science
Jurnal AgriTechno merupakan publikasi yang diterbitkan oleh Depertemen Teknologi Pertanian Universitas Hasanuddin. Edisi Perdana terbit dalam bentuk cetakan pada Bulan April 2008. Jurnal ini ditujukan sebagai wahana publikasi hasil-hasil penelitian dasar dan aplikatif yang bermutu dan orisinil. Jurnal ini memuat artikel ilmiah dalam bidang teknik tanah dan air, teknik pasca panen, bangunan dan lingkungan pertanian, aplikasi elektronika dan sistim kendali, peralatan dan mesin budidaya, energi alternatif dan elektrifikasi, teknik pengolahan pangan dan hasil pertanian, keamanan dan mikrobiologi pangan, bioteknologi, dan kimia pangan. Setiap artikel yang dimuat diharapkan dapat memberi kontribusi dalam pengembangan ilmu dan meningkatkan pengetahuan tentang bidang ilmu dan teknologi yang terkait.
Arjuna Subject : -
Articles 195 Documents
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TOTAL BAKTERI ASAM LAKTAT, TOTAL ASAM, NILAI pH, SINERESIS, TOTAL PADATAN TERLARUT DAN SIFAT ORGANOLEPTIK YOGHURT METODE BACK SLOOPING Rizki Adrianto; Damar Wiraputra; Masmulki Daniro Jyoti; Arifia Zulaika Andaningrum
Jurnal Agritechno Jurnal Agritechno, Vol. 13, Number 2, Oktober 2020
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v13i2.358

Abstract

This study aims to determine the total lactic acid bacteria, total acid, pH value, syneresis, and organoleptic properties of yogurt using the back slooping method. Experiments were made by taking bacteria from yogurt products (biocul) with variations in the incubation time of room temperature, 37 oC, 40 oC, 45 oC, and 37 oC to 40 oC. The results of the analysis on total lactic acid bacteria, total acid, pH value, and viscosity of yoghurt with the back slooping method gave different results. Meanwhile, the organoleptic test used the hedonic level of preference, which included aroma, color, texture, and overall acceptance. Total lactic acid bacteria 8,03-8,29 log CFU / ml; total acid 0.95-1.26%; pH value 3.70-4.78; total dissolved solids 10.1-12.0%; Organoleptic test with the level of preference including color, aroma, texture and overall acceptance, obtained a preference score of 4, which means like. Based on the organoleptic test, it can be concluded that the best quality of yogurt with the back-loop method of incubation temperature of yogurt B5 with an incubation temperature of 37 oC to 40 oC
RENDEMEN, AROMA, RASA, PENAMPILAN KEJU LUNAK DARI SUSU SAPI DENGAN PENAMBAHAN RENNET DAN STARTER BAL YOGHURT BIOKUL Rizki Adrianto; Damar Wiraputra; Masmulki Daniro Jyoti; Arifia Zulaika Andaningrum
Jurnal Agritechno Jurnal Agritechno, Vol. 13, Number 2, Oktober 2020
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v13i2.359

Abstract

Cheese is a product of milk, mostly imported from other countries. Therefore it is very important to develop using locally available materials. This study was conducted to compare the effects of a given treatment. Soft cheese composition made from cow's milk using direct pickling techniques. This research used fresh cow's milk from Lampung State Polytechnic, LAB starter from “biokul” brand and rennet as a coagulant. The treatment consisted of 2 treatments, namely making cheese with the addition of rennet and adding rennet + starter LAB. The variables measured were yield, aroma, taste, and overall appearance. The results showed that the direct acidification technique using the LAB starter is feasible for use in the process of making soft cheese from cow's milk. The advantage of this technique is that it is fast, easy and cheap. The yield and composition of soft cheese from cow's milk varies depending on the treatment at the time of cheese making. To produce soft cheese with high yield, good aroma, taste, and overall appearance, it is recommended to use the rennet + starter LAB treatment.
PERANCANGAN PRODUK PAI BUAH LAI DENGAN MENGGUNAKAN MODEL KANO DAN METODE QFD Ainun Rif'ah; Farida Djumiati Sitania; Suwardi Gunawan
Jurnal Agritechno Jurnal Agritechno, Vol. 13, Number 2, Oktober 2020
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v13i2.362

Abstract

Lai is the original fruit of Borneo. Lai has the potential as a superior tropical fruit to accompany durian with its unique properties. Lai has yellow and orange flesh, fresh taste, and soft fragrant. The utilization of lai fruit is still not maximum, it can be seen that the fruit is only sold when the fruit is ripe and consumed directly without any processing innovation so that the selling value of the fruit is low and the shelf life is short. The purpose of this research is to design processed lai fruit into pie products according to consumer needs using the Kano Model and The Quality Function Deployment (QFD) Method at the product planning stage. Data collection was carried out by distributing Kano questionnaires and the level of importance questionnaires. Questionnaires were distributed to people who lived in Samarinda who have an age range between 20 to 30 years who have consumed pies and lai fruit. The Kano questionnaire was used to determine the characteristics required by consumers. While the importance level questionnaire was used to obtain data on the level of consumer interest. The Kano model and Quality Function Development (QFD) Method were used to process the data in the product planning stage by compiling the House of Quality (HOQ). Based on data processing by using The Kano Model, obtained there were 12 statements classified as one dimensional, 2 statements classified as must be, and 7 statements classified as indifferent. There were 14 statements related to consumer’s characteristics classified into Quality Function Development (QFD), they were included in the category one dimensional and must be. Based on data processing by using Quality Function Development (QFD), obtained 12 technical parameters which could be developed based on consumers’ need. The marketable design of the Lai pie product that is preferred by consumers is the one with dough mixing process, baking process, and quality control process.Those three technical parameters are closely related to the five priorities of consumers’ characteristics. The dough mixing process is associated with the existed genuine taste of Lai and the smoothness of Lai vla (custard). The baking process is affiliated with the crispiness of Lai pie crust and its delicious aroma. The Quality Control process is related to product sorting before it is marketed.
Kajian Sifat Enjiniring Puree Wortel (Daucus carrota L.) Nanda Ikhtiar Muti; Dian Purbasari
Jurnal Agritechno Jurnal Agritechno, Vol. 14, Number 1, April 2021
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v14i1.364

Abstract

The Post-harvest processing of carrots in Indonesia is still limited to being processed into the main ingredients of soup or vegetable of cap cay and sometimes blended to drink as juice and currently, there are still trying to make flour from carrots. This study uses a Complete Randomized Design (RAL) with two factors, namely the comparison of carrots and water and the length of grinding time. The measurement stages of technical properties begin from the preparation of raw materials, washing, cutting, purification, then measured of technical properties. The technical properties measured are viscosity, total solids, density, color, and thermal conductivity. The comparison of carrots and water used are 3:1 (450 gr:150 ml), 2:1 (400 gr:200 ml), and 1:2 (200 gr:400 ml) for a long time period of 150 seconds, 210 seconds, and 270 seconds. The Data analysis using two-way ANOVA statistical test with two factors that affect the comparison of carrots and water and length of life. Viscosity values range from 1697.78 cP to 4661.44 cP. The total value of solids ranges from 3.11% to 7.20%. Density values range from 1,004 g/ml to 1,015 g/ml. The L color index value ranges from 34.33 to 42.77. Color index values range from -1.06 to 6.44. The color index value b ranges from 12.65 to 26.95. Thermal conductivity values range from 0.577 W/m.K to 0.682 W/m.K. The more proportions of carrots in a puree solution, the higher of viscosity value, total solids, density, and color indexes L, a, and b. While the value of thermal conductivity does not affect the comparison of carrots and water. At purification, time treatment does not affect solid total values, color index values L, a, and b. However, it affects the density and viscosity value of carrot puree. The longer the milling time, the greater the viscosity value and density.
PENGARUH PEMANASAN OHMIC DAN KANDUNGAN ANTOSIANIN PUREE KULIT BUAH MANGGIS (Garcinia mangostana L) Komang Ariyati; Salengke; Supratomo
Jurnal Agritechno Jurnal Agritechno, Vol. 13, Number 2, Oktober 2020
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v13i2.365

Abstract

Anthocyanin compound in mangosteen (Gracinia Mangostana L) rind can be used as a natural coloring to replace synthetic coloring and also a solution to reduce rind waste from mangosteen as well. Aim of this research is to know the characteristic of ohmic heating, degradation kinetics, and anthocyanin activation energy of mangosteen rind puree. Method the research is done by ohmic heating mangosteen (Gracinia Mangostana L) rind puree at 70°C, 90°C, and 110°C for period time 30, 60, and 90 minutes. The samples of these ohmic heating will be seen under spectrophotometer uv-vis to know amount of anthocyanin from different treatments. This research shows that at 70°C for 30 minutes, the anthocyanin is at its peak shown by number 4585.860 mg/l. Meanwhile at 110°C for 90 minutes, the anthocyanin is at its lowest shown by number 1787.568 mg/l. Result reveals that anthocyanin level is affected a lot by different temperature and time length of mangosteen rind heating. The higher and longest the heating, the lower level of anthocyanin consisted. Anthocyanin shows high temperature dependency by number 62.1812 kJ/mol as activation energy.
EVALUASI KESESUAIAN LAHAN PENGEMBANGAN KOMODITI TANAMAN PANGAN BERBASIS SPASIAL DI KEC. TANETE RIAJA, KAB. BARRU Samsuar; Muhammad Tahir Sapsal; Mahmud Achmad; Husnul Mubarak; Nunik Lestari
Jurnal Agritechno Jurnal Agritechno, Vol. 13, Number 2, Oktober 2020
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v13i2.368

Abstract

Increasing land productivity, especially in the agricultural sector, are absolutely necessary at this time. One effort that can be done is by evaluating the characteristics of the land in order to obtain suitable information for the development of agricultural commodities in an area. The purpose of this study was to provide information on land characteristics and to analyze the level of land suitability for the development of food crop commodities (rice, corn, soybeans and cassava). The land characteristic parameters observed included climate, land morphology, soil physical and chemical properties. The results show that it is possible to develop food crops in Tanete Riaja District, even though only in the S2 and S3 categories. The slope factor is the main obstacle in the development of this commodity, so that crop management such as terracing and intercropping systems is an alternative cropping model that can be implemented. Low soil fertility and acidic soil pH are manageable factors that can be improved to increase soil quality.
Pengaruh Ketebalan dan Frekuensi Pembalikan dalam Penjemuran Rumput Laut Gracilaria sp sitti aisah; Mursalim Mursalim; Samsuar Samsuar
Jurnal Agritechno Jurnal Agritechno, Vol. 14, Number 1, April 2021
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v14i1.389

Abstract

Marketing of seaweed is still in the form of dried seaweed, but in fact the quality of the dried seaweedthat is sold by farmers has not met the standards required by the seaweed processing industry. One ofthe efforts that can be made to improve the quality of dried seaweed is by optimizing drying, namelyby adjusting the thickness and reversal frequency. Pile thickness of will determine the length of timedrying is carried out, while the frequency of reversal will determine the spread of heat that occurs inthe seaweed pile. The aim of this study was to determine the drying speed in seaweed Gracilaria spdrying and quality of dried sweaweed. The study was conducted with two treatments, namely pilethickness of 12, 16 and 20 cm and treatment of reversal frequency with an interval of 3 hours, 4 hoursand 5 hours. The parameters observed in this study were a decrease in water content, drying rate, andsensory test. The results showed that the drying of Gracilaria sp seaweed with a thicknessof 12 cm with a reversal frequency of each 3-4 hours is the best treatment in terms of color / brightnessand good texture with a drying rate of 0.462 kg H2O/kg solids hour.
The Evaluasi Kinerja Model Page Pada Pengeringan Lapisan Tipis Umbi Iles-Iles Mukmin Mukmin; Junaedi Muhidong; Abdul Azis
Jurnal Agritechno Jurnal Agritechno, Vol. 14, Number 1, April 2021
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v14i1.399

Abstract

The iles-iles is an umber plant having a high economic potential. This plant can only grow in tropical and subtropical areas. This study aims to evaluating the accuracy of the page model in estimating the moisture ratio of the iles-iles in the form of slice during the thin layer drying process. This research uses 450C and 550C drying temperature as well as the thickness of iles-iles 1,0 cm and 0,5 cm. Drying air velocity was used at 1,0 m/s. The observation parameters used on this study were the weight of the sample and the drying time. Results of this study are the water-level drop pattern, moisture ratio drop pattern, the value of page model drying, and page model evaluations. Those results describe that the relation between the predictive value and the observation value of moisture ratio create regression equations without the intersept with R2 approaching value. Consequently, the acquired page model is preferred to give partial predictions of iles-iles. Meanwhile the R2 value is 0.998, the chi-squared, value is 5.202x102, and the RMSE value is. The concise of R2, Chi-Squared, and RMSE with the previous research had relatively small value that indicated that a page model drying performance on the study was also quite good
Karakteristik Thermal Shortening Minyak Biji Karet, Minyak Ikan, dan Stearin Sawit Menggunakan Differential Scanning Calorimetry (DSC) Sumartini Sumartini; Nirmala Efri Hasibuan; Sellen Gurusmatika
Jurnal Agritechno Jurnal Agritechno, Vol. 14, Number 1, April 2021
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v14i1.400

Abstract

The purpose of this research is often faced in making spreads products such as shortening is the difficulty of producing products with the expected melting point. Chemical interesterification is considered cheaper, simpler, easier to control, the temperature used is not too high, thereby reducing the possibility of trans fatty acids forming. The purpose of this study was to determine the characteristics of the thermal profile and melting point of shortening through two different lipid modifications, blending (NIE) and chemical interesterification (CIE). The research method used was a completely randomized design (CRD) with 10 treatment ratios to determine the melting characteristics of shortening using DSC (Differential Scanning Calorimetry). The results showed that the melting point value was in the melting temperature range (40-49 ° C). Based on the Thermal Characteristics the ratio 90/5/5 (CIE 4) and 80/10/10 (CIE 3) have 3 and 4 low melting point peaks. Based on these data it can be concluded that the melting point and thermal profile of chemical interesterification are lower than blending, this proves that chemical intereterification is able to create new shortening fats with certain plasticity and provide melting characteristics according to commercial shortening.
Perhitungan Laju Infiltrasi pada Kebun Percontohan Fakultas Teknologi Pertanian Universitas Papua Bertha Ollin Paga'; Reniana Reniana
Jurnal Agritechno Jurnal Agritechno, Vol. 14, Number 1, April 2021
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v14i1.409

Abstract

Water conditions for agricultural crops are very fluctuating as seen by the season, the location of water sources, and air conservation efforts. The provision of water for agricultural land can be endeavored by providing irrigation, in which the provision of irrigation water to the land must know the infiltration rate so that no run-off occurs. Infiltration is an important part in the hydrological cycle as well as in the process of diversifying rain into streams in rivers. Measurement of the infiltration rate is carried out by many methods, one of which is the direct measurement method, namely using the Double Ring Infiltrometer and the Horton method. The purpose of this study was to determine the infiltration rate that occurred in the Fateta Unipa demonstration plot. The method to be used is a descriptive analysis method with a quantitative approach. Measurement of the infiltration rate in the field was carried out at 1 (one) point with 3 (three) replications. Data processing is carried out by using 2 (two) processing techniques, namely the method of processing data directly from field measurements and data processing using the Horton Model. After that, a comparison is made between the direct measurement results and the measurement results using the Horton model. Based on the results of data processing, it was found that the infiltration rate at the study site, both with infiltration and horton models, was respectively 39.7 mm / minute and 21.7 mm / minute. The infiltration rates of the two methods were not significantly different.

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