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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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KINETIKA PENGERINGAN CABE JAMU MENGGUNAKAN PENGERING EFEK RUMAH KACA BERBANTU PENYIMPAN PANAS Mu'tamar, Mohammad Fuad Fauzul; Firmansyah, Arief; Firmansyah, Dhefanie
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.v17i1.1246

Abstract

Solar greenhouse drying could become an alternative drying technique that is affordable, applicable, and safe. However, it is solar-dependent. Thus, it requires a system that supplieses heat during the absence of solar energ; using This research aims to determine the drying kinetics of cabe jamu using a solar greenhouse dryer assisted by heat storage. The object of this research was cabe jamu, which is categorized as a predominant Madura agriculture product. The drying was held for 3 days, and the observation parameters were length, diameter, and mass during drying. Material that is used as heat storage was black shinning Lumajang sand. During the the drying process, ambient temperature, solar greenhouse temperature, and sand temperature were read every 1 h. The result showed that Midilli and Kucuk model have a good-fitting performance to portray the drying kinetics of cabe jamu assisted by and without heat storage. The result also confirms that application of heat storage to solar greenhouse dryer did not shorten drying time; otherwise, increase the percentages of product volume shrinkage.
ANALISIS SECARA SIMULTAN BEBERAPA CAMPURAN PEMANIS PADA PRODUK MINUMAN RINGAN DENGAN METODE KROMATOGRAFI CAIR KINERJA TINGGI Situmeang, Tetty Uli
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.v17i1.1277

Abstract

Beverages generally contain sweeteners, so it is necessary to develop methods to measure the levels of sweeteners in beverages. Several studies show that the use of sweeteners can trigger various diseases, so it is necessary to monitor their use in beverages. The purpose of this research was to develop and validate the analytical method and determine of acesulfame, sodium saccharin and aspartame in beverages samples in Medan city.This is experimental research using HPLC method with reversed phase by using Eclipse plus C18 column 250 x 4,6 mm, 5 μm, phosphate buffer mobile phase pH 5 : metanol (70:30), flow rate 1,0 ml/minute. The result of method validation showed that the linearity test have met the requirements with the coefficient of determination (R2), which is 0,99998 – 0,99999. The LOD values ranged from 0,0482 to 0,2482 mg/kg. The LOQ ranged from 0,1605 to 0,8273 mg/kg, and percent RSD of the repetability values ranges from 0,49% - 0,91% and intermediate precision is 0,24% - 0,63%. The result of percent recovery is an average of 93,59% - 105,28%. The proposed method has been successfully applied to the determination of the sweeteners in beverages products.
KOMPARASI NILAI INDEKS FAKTOR PANJANG DAN KEMIRINGAN LERENG PADA BEBERAPA DATA DIGITAL ELEVATION MODEL RESOLUSI MENENGAH Faisol, Arif; Mashudi, Mashudi; Bachri, Samsul
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.v17i1.1284

Abstract

Several erosion prediction models use slope length and slope steepness factors (LS) as one of the parameters. Some researchers have developed algorithms to analyze LS based on Digital Elevation Model (DEM) data. This study aims to compare the LS based on the medium resolution of DEM data, i.e Space Shuttle Radar Topography Mission (SRTM), ASTER Global DEM, Jaxa's Global ALOS 3D World, and Copernicus DEM at 2 (two) watersheds in Manokwari, West Papua. The LS was calculated using the Desmet - Govers method. The research showed that LS analyzed using Copernicus DEM provided higher values than LS generated from SRTM DEM, ASTER Global DEM, and Jaxa's Global ALOS 3D World, meanwhile, LS generated from ASTER Global DEM data provided lower values. Furthermore, the LS value from the analysis of the Desmet - Govers method and the SRTM, ASTER Global DEM, Jaxa's Global ALOS 3D World, and Copernicus DEM have significant differences with weak to moderate correlation based on the F test and Pearson correlation test
KARAKTERISTIK ES KRIM SUSU KAMBING DENGAN PENAMBAHAN SARI JERUK SAMBAL (Citrus amblycarpa) Dewi, Yohana Sutiknyawati Kusuma
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.v17i1.1286

Abstract

Ice cream is a processed dairy product that enjoyed by various population. One source of animal milk that can be used in ice cream production is goat milk. However, goat milk has a drawback, that its strong aroma (goaty flavor), which makes it less appealing to the public. Efforts made to reduce the aroma of goat milk prengus are by adding Citrus amblycarpa juice. Citrus amblycarpa juice can be used as a substitute for synthetic flavoring. The purpose of this study is to develop the potential of Citrus amblycarpa juice as a natural flavoring in goat milk ice cream and obtain the best concentration of Citrus amblycarpa juice in goat milk ice cream formula. The study consists of six treatments, namely the addition of Citrus amblycarpa juice to the total ice cream formulation (0, 2.5, 5, 7.5, 10, and 12.5%). Each treatment is repeated four times. The observed parameters include physicochemical characteristics such a melting speed, total acidity, and total soluble solids. Sensory characteristics include color, taste, aroma, and texture. The best treatment is determined by the Syarifah effectiveness index. The results show that the addition of 2.5% Citrus amblycarpa juice to the total ice cream formulation is the best treatment, with physical and chemical characteristics of 29.25°Brix total soluble solids, 25.43 minutes melting speed, and 0.90% total acidity. For sensory characteristics, the color has a score of 3.50 (liked), aroma 3.53 (liked), taste 3.53 (liked), and texture 3.50 (liked).
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.
KARAKTERISTIK NUGGET IKAN YANG DIPERKAYA DENGAN DAUN BELUNTAS (Pluchea indica L.) SEBAGAI PANGAN FUNGSIONAL Susanto, Andri; Syska, Kavadya; Ropiudin, Ropiudin; Nurhayati, Asti Dewi; Istiqomah, Kholifatun; Aulia, Risfa; Hakim, Ahmad Luqman; Estiningrum, Diyah Palupi; Maskuri, Khasan; Najib, Akmal Auladi; Insani, Choerul; Subekti, Ilyas; Qodriyah, Laelatul; Ayuningtyas, Syella Aditya; Alfiana, Yulia Eva; Sukesi, Rina; Zahroh, Inarotul; 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.v17i1.1301

Abstract

Functional food products have garnered significant attention, particularly among individuals seeking both palatable and nutritionally enriched dietary options. Among these, fish nuggets, as a processed fish product, emerge as a promising candidate for fulfilling daily nutritional requirements. This research aims to explore the quality characteristics of fish nuggets enriched with beluntas leaves and assess the fat and protein content, positioning them as functional food products. The research adopted a Completely Randomized Design (CRD) with two factors: beluntas leaves and mackerel, each featuring three distinct treatments. Beluntas leaf concentrations comprised 10%, 20%, and 30%, while mackerel concentrations included 90%, 80%, and 70%. Data analysis utilized Analysis of Variance (ANOVA), with subsequent application of the Duncan 5% test if significant treatment effects were observed. Results indicated that the most effective treatment for protein content was I1BI, exhibiting an average value of 88.66%. Meanwhile, the I1B3 treatment yielded the optimal fat content, averaging at 0.161%. This suggests that elevating the percentage of beluntas addition positively correlated with increased crude protein content, while significantly reducing fat content. This research contributes valuable insights into formulating fish nuggets with the incorporation of beluntas leaves as functional food. The outcomes serve as a foundational platform for advancing the development of functional food products based on fish, offering not only diverse flavors but also enhanced nutritional value. Such innovations align with the growing demand for healthier food alternatives and underscore the potential of fish-derived functional foods to address nutritional deficiencies and promote overall well-being.
PENENTUAN UMUR SIMPAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) PADA KOSENTRAT IKA GABUS (Ophiocepahlus striatus) DALAM KAPSUL Julyaningsih, Andi Hermina; Mansyur Hamdani, Ibnu; Bakar Tawali, Abu
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.v17i1.1303

Abstract

Concentrated albumin from snakehead fish can be made into a powder form and then packed in capsules which can be as a food supplement for the human body. Concentrated albumin in capsule is considered more efficient and economical to fulfill the body's need for albumin mainly for people suffering from degenerative disease. Determination of the shelf life of the product in addition to a guarantee the safety food product for consumers can also help producers and distributors to distribute their products. Determination of the shelf life can be a reference to the manufacturer or distributor when a product should be circulated and withdrawn from the market. Methods in determining the shelf life of the snakefish concentrate in capsule is using the Arrhenius equation. Products were stored in three different temperature, The ambient temperature (28 0C) and two extreme temperatures (43 0C and 530C). The parameters were the total microbial, TBA value, albumin, moisture content, ash content and organoleptic includes appereance and texture. Experimental design was a complete randomized design (CRD) with one factor is temperature. Based on the chemical analysis which was TBA as the key parameter, the shelf life of snakehead fish concentrate in capsule was 217 days or 7 months, while from the physical analysis (organoleptic) that appearance as a key parameter, the shelf life of the snakehead fish concentrate in a capsule was 367.6 days or 12.3 months.
A Morphometric Analysis of Karangan Watershed East Kutai Regency, Using Remote Sensing Data and GIS Techniques: Morphometric Analysis of Karangan Watershed East Kutai Regency, Using Remote Sensing Data and GIS Techniques Suryanto, Joko; Amprin, Amrpin; Krisbiyantoro, Joko; Anisum, Anisum
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.v17i1.1306

Abstract

Watershed management requires information on the characteristics of the watershed, particularly its morphometric parameters. The Geographic Information System (GIS) techniques and remote sensing products such as the Digital Elevation Model (DEM) can used in analyzing watershed morphometric parameters. This research aims to determine the Karangan watershed’s morphometric parameter divided into linear, areal, and relief aspects. The study uses Shuttle Radar Topography Mission (SRTM) DEM data and GIS techniques to obtain morphometric parameters. The drainage network analysis obtained from SRTM DEM data extraction shows that the Karangan watershed has seven river orders with very low drainage density and fine drainage texture. The parameters of drainage density, drainage texture, infiltration number, and constant channel maintenance indicate that the watershed has low surface runoff, making it less susceptible to erosion. The parameters of low bifurcation ratio and high elongation ratio suggest that the shape’s watershed is circular, with the characteristic rainfall quickly concentrated into stream flow. The hypsometric integral value revealed that the Karangan watershed is in the mature geomorphological development phase and dominated by fluvial landforms.
KAJIAN KONSEP FLUIDA DALAM SISTEM IRIGASI DI LAHAN PERTANIAN Angelita, Tiara; Shofira Amatullah; Nurul Yunda Nanik Purwanti; Niken Noviana Mahmudyah; Netty Berliana Herman; Firdha Kusuma Ayu Anggraeni; Kendid Mahmudi
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.v17i1.1325

Abstract

Penelitian ini bertujuan untuk membuktikan adanya konsep fluida pada sistem irigasi yang digunakan pada lahan pertanian. Jenis penelitian ini menggunakan penelitian non-eksperimental dengan metode kualitatif berupa tinjauan pustaka. Penelitian dilakukan dengan mengembangkan informasi yang diperoleh dari artikel-artikel sebelumnya. Data yang digunakan dalam penelitian ini menggunakan data sekunder yang berasal dari artikel-artikel yang diterbitkan atau diterbitkan dalam 10 tahun terakhir. Hasil penelitian menunjukkan bahwa pada beberapa artikel mengenai sistem irigasi pada lahan pertanian terdapat konsep fluida dalam prosesnya. Berdasarkan hasil dan pembahasan disimpulkan bahwa dalam sistem irigasi pada lahan pertanian terdapat prinsip dinamika fluida yang menjelaskan bahwa jumlah unsur hara yang masuk ke dalam sistem harus sama dengan jumlah unsur hara yang didistribusikan ke setiap tanaman, yaitu disebut Hukum Kontinuitas. Hasil penelitian ini penting karena membuktikan adanya konsep fluida pada sistem irigasi yang digunakan pada lahan pertanian.

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