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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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A Food Bar Formulation Based on Local Soy Tempe Flour and Kepok Banana Flour: Food Bar zesita devy 99, bemy cornellia
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.v16i2.1139

Abstract

Food bars are a type of food with high calories and are produced from various ingredients or are usually called blended food, are rich in nutrients, and are dense and compact. Food bars generally contain high levels of protein, carbohydrates, and fiber. As one application of the food diversification program, it is necessary to develop the production of food bars from local ingredients such as soybean tempeh and kepok bananas. This research aims to determine the differences in chemical and sensory characteristics of food bars with different formulations of soybean tempeh flour and kepok banana flour and to obtain a formulation that produces the best chemical and sensory characteristics. The research design used was a Randomized Block Design (RBD) with one factor (p), namely the formulation of soybean tempeh flour and kepok banana flour (p), which consisted of five levels and five repetitions. The research results showed that the formulation of tempeh flour and kepok banana flour influenced the water content, ash content, fat content, and protein content but did not affect the crude fiber content of the food bar produced. The formula that produces the best chemical and sensory characteristics is the formulation of tempe flour and kepok banana flour (45:55) with a water content of 12.66%, ash content of 2.44%, fat content of 31.64%, protein content of 18.90%, carbohydrate content 34.35%, crude fiber content 0.97%, color assessment 2.93 (dislike – like), taste 3.38 (like – like very much), aroma 2.70 (dislike – like), texture 3.30 (like – like very much), and overall liking 3.22 (like – like very much). Keywords : Protein, Fiber, Soy Tempeh Flour, Kepok Banana Flour, Tapioca, Food Bar
PENANGANAN PASCAPANEN KOPI ROBUSTA BASEH TERHADAP ORGANISME PENGGANGGU TANAMAN : TINJAUAN Novianti, Rika; Rahayuniati, Ruth Feti; Suroto, Agus
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.v16i2.1174

Abstract

Baseh Village, Kedungbanteng Subdistrict, Banyumas Regency, located on the slopes of Mount Slamet in Central Java, specializes in the production of coffee. With an elevation of approximately 700 meters above sea level, the majority of Baseh Village's residents cultivate robusta coffee. Robusta coffee (Coffea canephora) is known for its stronger and more bitter flavor, as well as its higher caffeine content. These coffee beans are processed and used to make coffee beverages. To ensure the production of high-quality coffee, proper post-harvest handling is essential. One of the challenges is dealing with plant pests (Pest organisms). Post-harvest pests that affect coffee beans include the coffee berry borer (CBB), scientifically known as Hypothenemus hampei, and microfungi like Fusarium sp., which causes bean rot. This overview provides insights into post-harvest coffee pests and their management efforts, which are expected to be beneficial for the Baseh Village community. Keywords: Coffee, CBB, Hypothenemus hampei, microfungi.
Rancang Bangun Inkubator Untuk Pengamatan Sorpsi Isotermis Berbasis Kaidah Exfert Hartono, Hartono; Muhidong, Junaedi; Ikbal
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 1, April 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i1.1182

Abstract

The isotherm shorpsi curve is essential for estimating drying time, packaging, and material stability during storage. Based on the static method, the equilibrium moisture content of the material is obtained in a state of still air at a constant temperature. This research aims to make an incubator with constant temperature control. The method used in this study consisted of several stages, namely the design and assembly of the device, sensor calibration, and temperature rise testing. The results of the calibration of the tool show an average value of R2 = 0.998. This value indicates that the temperature readings from the sensor used with the mercury thermometer readings are very close. The temperature rise in the storage room experiences a constant increase until it reaches the setting point.
Efek Perkecambahan Biji Kedelai Terhadap Viskositas, Ph, Total Padatan Terlarut, Protein Terlarut, Dan Gugus Fungsi Pada Susu Kedelai Sukmawati Arifin, Arfina
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 1, April 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i1.1183

Abstract

Soymilk is an alternative to cow's milk for lactose intolerant patients and vegetarians. In this study, soymilk was made from soybean seeds that have been germinated because it is known that the germination process can increase the nutritional value of soybean. This study aims to determine the effect of soybean germination on viscosity, pH, soluble protein, and functional groups in soymilk produced. There were five treatments of soybean used, namely soybean without soaking and germination (control), soybean soaked without germination, soybean soaked and germinated for 24 hours, 36 hours, and 48 hours. Soybean seeds were heated and then ground, filtered, and the filtrate was heated and sugar was added to obtain soymilk. The results showed that soybean germination was able to reduce viscosity and total soluble solids and increase soluble protein in the soymilk produced. In addition, N-H, C=N functional groups indicating protein, OH, C-H aromatic, C=C aromatic and C-O indicating isoflavone compounds were identified, and C=O and OH groups at 48 hours of germination which indicate carboxylic acid, thus indicating the presence of GABA compounds.
ANALISIS MEKANISME KERJA CITRA RADAR DALAM MENGUKUR CURAH HUJAN TERHADAP PRODUKTIVITAS PERTANIAN PADA TANAMAN : Analysis of the Working Mechanism of Radar Images in Measuring Rainfall on Agricultural Productivity in Crops Mayasari, Sinta
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.v17i1.1184

Abstract

Musim hujan merupakan salah satu fenomena iklim yang ditandai dengan peningkatan curah hujan yang terlihat di lokasi tertentu selama interval temporal tertentu, menunjukkan pola yang konsisten. Sebaliknya, curah hujan menunjukkan jumlah laten curah hujan di wilayah geografis tertentu. Curah hujan mengasumsikan peran penting dalam kelangsungan hidup manusia, khususnya dalam domain pertanian, hidrologi, dan bidang terkait. Tujuan utama dari upaya penelitian ini adalah untuk menjelaskan dampak mekanistik dari curah hujan yang diamati, menggunakan sistem citra radar, pada produktivitas pertanian. Investigasi ini mengadopsi metodologi penelitian non-eksperimental dengan paradigma tinjauan pustaka. Citra radar, berfungsi sebagai alat penginderaan jauh, melayani tujuan meramalkan curah hujan di wilayah yang ditentukan. Prinsip dasar citra radar memerlukan pemanfaatan sensor gelombang elektromagnetik dengan panjang gelombang memanjang, sehingga memungkinkan penggambaran intensitas potensial curah hujan yang terdeteksi oleh radar meteorologi. Melalui analisis sistematis, informasi ini dapat dimanfaatkan oleh individu untuk meramalkan dinamika pertumbuhan beragam spesies tanaman, sehingga memfasilitasi peningkatan produktivitas pertanian. Kata kunci: Curah hujan, citra radar, produktivitas pertanian.
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.
Pendugaan Umur Simpan Jambu Kristal (Psidium guajava L.) Terolah Minimal menggunakan Metode ASLT (Accelerated Shelf Life Test) Model Arrhenius Eva, Yulia; 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.v16i2.1194

Abstract

Shelf life prediction plays a crucial role in ensuring the quality and safety of food products. The increasing popularity of minimally processed crystal guava (Psidium guajava L.) in the food industry highlights the need to understand and optimize its shelf life. Minimally processed products offer advantages by preserving the sensory qualities and nutritional value of fruits while minimizing the use of preservatives and heat treatments that may compromise the inherent characteristics of the fruit. This research aims to assess the quality changes in minimally processed crystal guava using the Accelerated Shelf Life Test (ASLT) with the Arrhenius model and to estimate its shelf life under different storage conditions. The RESEARCH utilized a Completely Randomized Design with two factors: packaging types (PP, HDPE, Wrapping) and storage temperatures (10˚C and 30˚C). The parameter under investigation was water content. The findings revealed that at 10˚C, HDPE packaging exhibited the highest water content on the 9th day compared to Wrapping packaging, registering 23.67. At 30˚C, the highest water content was observed with HDPE packaging, reaching 33.27%, while Wrapping packaging recorded the lowest at 18.6%. These results provide valuable insights into the influence of packaging and storage conditions on the water content of minimally processed crystal guava. The practical implications of this research extend to the food industry, offering guidance for optimizing distribution and inventory management based on the predicted shelf life. Understanding these factors enhances the efficiency of production planning and ensures that the product maintains its quality throughout the desired storage period, meeting consumer expectations for fresh and high-quality produce.
Pendugaan Umur Simpan Daun Bawang (Allium Fistulosum L.) Terolah Minimal menggunakan Metode ASLT (Accelerated Shelf Life Test) Model Arrhenius Ariesta, Irenna Putri; 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.v16i2.1195

Abstract

Minimal processing of green onions (Allium fistulosum L.) have become increasingly popular in the food industry. The minimal processing method offers advantages in preserving the nutritional and organoleptic characteristics of green onions. However, quality changes during storage pose a significant challenge in ensuring sustainability and product quality. This research aims to 1) assess the quality changes in minimally processed green onions using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model, and 2) determine the shelf life of minimally processed green onions using the ASLT method with the Arrhenius model. The ASLT method was applied with accelerated storage temperature variations to hasten the quality changes in the product. The Arrhenius model was employed to analyze the kinetics of reactions occurring during accelerated storage, providing an accurate prediction of the shelf life. Shelf life estimation was conducted using green onions packaged in plastic wrapping, HDPE plastic, and PP plastic, stored at temperatures of 10°C and 30°C for 9 days with observations every 3 days. Data were analyzed using ANOVA (Analysis of Variance) with a 5% confidence level. If the ANOVA results indicated significant differences, the Honest Significant Difference (HSD) test was performed. The research results showed that at 10°C, green onions stored in plastic wrap packaging exhibited the highest level of damage compared to HDPE and PP packaging. Meanwhile, at 30°C, minimally processed green onions in HDPE packaging experienced the highest level of damage compared to plastic wrap and PP packaging. The shelf life estimation using the ASLT method with the Arrhenius model indicated that the shelf life of green onions in wrapping packaging at 10°C tends to be longer compared to other packaging methods. These findings provide insights into the stability of minimally processed green onion products and lay the foundation for the development of optimal storage strategies. The application of ASLT with the Arrhenius model can assist the food processing industry in improving efficiency and product quality, particularly for minimally processed green onion products.
Pendugaan Umur Simpan Tomat (Solanum lycopersicum L) Terolah Minimal menggunakan Metode ASLT (Accelerated Shelf Life Test) Model Arrhenius Zahroh, Inarotul; 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.v16i2.1196

Abstract

Minimal processing of tomatoes (Solanum lycopersicum L.) have become increasingly popular due to their ability to preserve nutritional content and organoleptic characteristics. The minimal processing method offers advantages in minimizing natural changes in the product; however, the main challenge lies in maintaining the quality and freshness of the product during storage. This research aims to determine the shelf life of minimally processed tomatoes using the ASLT method with the Arrhenius model and to identify quality changes that occur during storage of minimally processed tomatoes. The Accelerated Shelf Life Test (ASLT) method proves to be an effective approach for predicting the shelf life of a product rapidly. The Arrhenius model, detailing the relationship between temperature and the rate of chemical reactions, is employed to analyze the kinetics of reactions during accelerated storage. The combination of these two methods provides an accurate overview of the product's shelf life. In this research, minimally processed tomatoes were packaged using wrapping plastic, HDPE (High-density polyethylene), and PP (Polypropylene), then stored at temperatures of 10°C and 30°C. The research results indicate that the highest pH value at 10°C with the wrapping packaging treatment was 3.6, and at 30°C, the highest pH value with wrapping packaging was also 3.6. The highest weight loss of tomato fruit at 10°C was observed with the wrapping packaging treatment at 1.25%, and at 30°C, the highest weight loss was 1.55% with wrapping packaging. The highest total soluble solids value was 4.27% with wrapping packaging at 10°C, and at 30°C, the highest total soluble solids in tomato fruit was 4.1% with wrapping packaging. The estimated shelf life of minimally processed tomatoes obtained results for the longest shelf life was wrapping packaging with an estimated shelf life of 15 days at 10°C, while the shortest shelf life was 2 days at 30°C with HDPE packaging. These findings provide insights into the stability of minimally processed tomato products and lay the foundation for the development of optimal storage strategies. The application of ASLT with the Arrhenius model can assist the food processing industry in enhancing efficiency and product quality, particularly in the case of minimally processed tomato products.
Pendugaan Umur Simpan Buah Melon (Cucumis melo L.) Terolah Minimal menggunakan Metode ASLT (Accelerated Shelf Life Test) Model Arrhenius Sukesi, Rina; 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.v16i2.1197

Abstract

Melon (Cucumis melo L.) minimal processing has become an increasingly sought-after product in the fruit-based food industry. Minimally processed products offer advantages in preserving the sensory and nutritional qualities of the fruit while minimizing the use of preservatives and heat treatments that can affect the fruit's characteristics. The objective of this research is to determine the changes in the quality of minimally processed melon using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model and to determine the shelf life of minimally processed melon using the ASLT method with the Arrhenius model. The research employed the ASLTmethod with a Completely Randomized Design (CRD) consisting of 2 factors. Factor 1 involved three types of packaging (A), and factor 2 encompassed two room storage temperatures (S). The treatments in this experimental design included storage temperatures (S) of 30°C and 10°C. The results of the research indicated that the highest weight loss occurred in the sample (treatment at 10°C with wrapping packaging), while the lowest weight loss was observed in the treatment at 10°C with PP packaging. At a temperature of 30°C, melons stored in wrapping packaging for one day exhibited the highest weight loss at 96%, whereas melons stored in PP packaging for 9 days had the lowest weight loss at 54.3%. The highest soluble solids content at a storage temperature of 10°C was found in wrapping packaging, reaching 11.25% Brix, while the lowest total soluble solids content was in HDPE packaging, at 7% Brix, with a storage duration of 9 days. Observations on melons showed that the highest soluble solids content at a storage temperature of 30°C was in wrapping packaging, at 8.4%, after one day of storage, while the lowest value was in PP packaging, at 0.3%, after 9 days of storage. This research serves as a foundation for the development of more efficient storage management strategies, ensuring optimal quality of minimally processed melons during distribution and consumption.

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