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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 ANALISA KUALITAS BIOBRIKET NON KARBONISASI BIJI BUAH MERAH DENGAN PEREKAT PATI SAGU Paga', Bertha Ollin; Reniana
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 2, Oktober 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i2.1432

Abstract

Dependence on fossil fuels has not been reduced so that demand for this fuel is increasing and it is feared that it will run out quickly. Therefore, there is a need for non-fossil fuel alternatives such as biobriquettes which come from organic waste. The research aims to determine the characteristics of non-carbonized red fruit seed biobriquettes and to determine the effect of variations in the concentration of adhesive on the quality of biobriquettes. The research was conducted experimentally using the Completely Randomized Design (CRD) method. The sampling technique is a simple random sampling technique. Data collection was carried out directly through testing and measuring research variables. The data obtained was then tested and analyzed using Microsoft Excel and presented in the form of tables and graphs. The results obtained showed that the water content of the biobriquettes ranged from 10.75% to 11.04%, density between 0.39-0.45 gr/cm3, ash content between 4.49 - 4.67% and combustion rate between 3.31 - 4.25 gr/minute. The higher the adhesive formulation, the higher the water content and density of the biobriquettes produced. However, the ash content and combustion rate decrease if the adhesive formulation is increased
The Effect of Some Concentrations of Kelor Leaf Organic Powder and Planting Media Combinations on The Growth and Results of Pakcoy (Brassica rapa L.) Syahlaa, Huuriyah; Nurmayulis; Dewi Firnia; Imas Rohmawati
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 2, Oktober 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i2.1441

Abstract

The application of Moringa leaf POC is one of the best materials because it contains iron, sulfur and phosphorus which function for plant growth. Another alternative to improve pakcoy plant production is by adjusting the composition of the right planting media, for example by adding organic compost or husk charcoal. Husk charcoal is one of the planting media that functions as a soil improver and can improve soil properties. The purpose of this study was to determine the effect of several concentrations of moringa liquid organic fertilizer and the combination of planting media on the growth and yield of pakcoy (Brassica rapa L.). Data collection and processing methods using factorial group randomized design consisting of two factors. Observation data were analyzed with variance analysis (F test) at the 5% level. If there is a significantly different effect, it is continued with Duncan's Multile Range Test (DMRT) at the 0,05 level. There is an interaction between the concentration of moringa leaf POC and the combination of planting media on the parameters of plant height at 1 MST.”
Ulasan Kritis: Kemajuan Nanoformulasi Minyak Atsiri untuk Pengawetan Pangan Syska, Kavadya
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 2, Oktober 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i2.1443

Abstract

Essential oils have great potential as antimicrobial and antioxidant agents for food preservation, but their effectiveness is influenced by factors such as concentration and interactions with food components. Nanoformulation design can improve the stability and bioavailability of essential oils, overcoming volatility and degradation issues, although challenges in emulsifier selection and production methods must be addressed. Mathematical modeling approaches allow the prediction of interactions in food systems, accelerating formulation development, but must be integrated with experimental data for validation. By improving stability, nanoformulations can potentially extend the shelf life of food products, reduce waste, and improve safety, although further research is needed to understand the long-term impacts and interactions with other food ingredients.
ANALISIS PENGARUH SUHU DAN KONSENTRASI LARUTAN CaCl2 TERHADAP KUALITAS FISIK TERUNG UNGU (Solanum melongena L.) SELAMA PENYIMPANAN Lestari, Hanis Adila; Prabowo, Amas Agung Pandu; Soolany, Christian; Kurniawan, Anri
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 1, April 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.vi.1340

Abstract

Purple eggplant (Solanum melongena L.) is a type of plant known as a vegetable that is used as a food ingredient. After purple eggplants are harvested, they still carry out metabolic processes such as respiration and transpiration. Inhibition of respiration in agricultural products can be done by cold air storage combined with dipped in CaCl2 as a pretreatment. The purpose of this study is to determine how the physical characteristics of purple eggplant are affected by temperature and CaCl2 solution concentration. The method used was a Completely Randomized Design (CRD) with two factors. The first factor is storage temperature, which consists of 9 °C and room temperature. The second factor is the CaCl2 concentration, consisting of 0%, 1%, and 2%. The parameters observed during storage were weight loss, texture, and total dissolved solids. This research was carried out for 4 days of storage and measured every day with 3 replication. The results show that dipping purple eggplant in CaCl2 and cold storage can inhibit the respiration and transpiration processes. The best treatment is to dip it in 2% CaCl2 and store it in the refrigerator.
Analysis of Food Support Capacity in the District of Sumedang Purbasari, Citra; Kendarto, Dwi
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 1, April 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v18i1.1349

Abstract

The research conducted in Sumedang Regency highlights population growth, land use change, and the role of GIS, as well as the need for in-depth research for the development of more precise and effective agricultural policies. The aim of this study is to analyze food carrying capacity in Sumedang Regency in the face of rapid population growth and land use change; and to determine the impact of land use change on the availability of agricultural land and food carrying capacity in Sumedang Regency. Secondary data sources are used in this research. The research method is quantitative descriptive analysis. Limitations of the study include a focus on Sumedang Regency, dependence on available data, analysis of food carrying capacity with an emphasis on land use change, the use of GIS for spatial analysis, and the application of land optimization methods to selected sites. The analysis results indicate a food deficit in Sumedang Regency due to rapid population growth and land use change, requiring strategies to increase agricultural productivity and food availability policies. Land use change, especially conversion to non-agricultural uses, has a significant impact on the availability of agricultural land, resulting in food deficits and dependence on supplies from other areas, emphasizing the need for wise land planning to maintain a balance between agriculture and the environment.
KARAKTERISASI ENZIM PEKTINASE YANG DIHASILKAN DARI ISOLAT KHAMIR INDIGENUS YANG DIISOLASI SELAMA FERMENTASI BIJI KOPI ROBUSTA Fitri, Hasanul Fitri; Yanto, Subari; Praja Putra, Reski
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 1, April 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.vi.1372

Abstract

The following research aims to understand indigenous yeast isolates that are pectinolytic, the effect of incubation time on pectinase enzyme activity, and the pH and temperature properties of pectinase enzymes obtained from indigenous yeast resulting from spontaneous fermentation of robusta coffee beans. The following type of research is experimentation through RAL (Completely Randomized Design). This research first carried out selection of pectinolytic yeast, then determined the optimum incubation duration, pH and optimum temperature of the pectinase enzyme. The yeast isolate used was selected using media (1% pectin + 0.1% Congo red + 2% agar) to determine the highest pectinolytic ability. Selected pectinolytic yeast isolates will proceed to the stage of determining the optimum incubation time with periods of 24, 48, 72, 96, 120, and 144 hours, where every 24 hours enzyme extraction is carried out. Furthermore, the crude extract of the pectinase enzyme produced from selected pectinolytic yeast isolates was characterized at pH (3, 3.5, 4, 4.5, 5, 5.5, 6) and temperature (30oC, 40oC, 50oC, 60oC, 70oC) to determine the optimum pH and temperature. The research results showed that tests on seven indigenous yeast isolates were pectinolytic and the one with the highest pectinolytic ability was isolate K24I7 with a clear zone diameter of 3.13 mm. In determining the optimum incubation time, it was found that at an incubation time of 24 hours, isolate K24I7 was able to produce enzyme activity that was similar to other incubation times with a specific enzyme activity of 10.08 U/mg. The results of the characterization of the pectinase enzyme produced from isolate K24I7 were optimum at pH 5.5 with a specific enzyme activity value of 10.09 U/mg and an optimum temperature in the range of 40oC-60oC with an average specific enzyme activity of 10.08 U/mg. The pectinase enzyme produced from isolate K24I7 is thermophilic because it is still active at 70oC.
ANALISIS KUALITAS FISIK BRIKET BIOARANG DARI LIMBAH THE DENGAN PEREKAT ORGANIK Dwi Hastuti, Sintawati; Ulinna’mah, Lady Itsnia; Kurniawan, Anri
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 1, April 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v18i1.1482

Abstract

Tea plants produce waste consisting of stems, leaves, and tea dregs. Tea stems are waste from the pruning process, tea leaves do not meet processing standards, and tea dregs are produced after brewing beverages. Tea plant waste, which is biomass, can be used as an alternative energy source in the form of biochar briquettes for cooking fuel. High-quality briquettes are defined according to SNI standard number 01-6235-200 with the following criteria: moisture content of less than 8%, ash content of less than 6%, and a calorific value of 500 cal/gram. Good biochar briquettes are characterized by ease of ignition during burning and stable combustion at a temperature of 350°C for a long time. The production process includes cleaning, drying, carbonization, sieving, preparing adhesive, mixing charcoal with adhesive, molding, and producing biochar briquettes. Testing is conducted to evaluate ease of ignition (s), burning duration (s), moisture content (%), ash content (%), and calorific value (cal/gram). Data analysis is carried out using a single-factor Analysis of Variance (ANOVA) method with Microsoft Excel and SPSS 27, based on a Completely Randomized Design (CRD) with 35 total samples. According to laboratory results, there were no significant differences in quality indicators such as ease of ignition (s), burning duration (s), moisture content (%), ash content (%), and calorific value (cal/gram), as the F critical value exceeded the actual F value, and the P-value was greater than 0.05. Biochar briquettes made from tea stems, leaves, and dregs meet the criteria based on ANOVA test results, with no significant differences found. Nevertheless, all data indicate that the biochar briquettes produced are of high quality in accordance with the SNI standard, making them suitable for use on a household scale.
PERHITUNGAN NERACA MASSA DAN NERACA ENERGI PADA PRODUKSI ROTI ISI DI BAKERY X JAWA TENGAH Ulya, Millatul; Falah, Aizetul; Fauzul Mu’tamar, Mohammad Fuad
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 1, April 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.vi.1722

Abstract

Bread is generally used as an alternative food; not only does it taste delicious, but bread also has the same content as rice so that it can be used as a substitute for rice. Bread is often found in the bakery industry, one of which is bakery X, which produces all kinds of bread, but the most frequently produced is filled bread. The production process of filled bread includes the mixing process, the molding process, the filling process, the proofing process, the baking process, the resting process, and the packing process. In the bakery industry, machines assist the production process, but the efficiency of using raw materials and energy is still being considered. The method used is the calculation of mass balance and energy balance. The results obtained for the mass balance in each process follow the concept of mass balance, namely, the incoming mass of 32.25575 kg must be the same as the outgoing mass of 32.25575 kg, meaning that in the production process of filled bread, there is no reduction in materials that occur. For the energy balance, 3 processes require calculations: the mixing process with an electrical energy source, the proofing process sourced from LPG, and the oven sourced from LPG. The production process with the highest energy consumption is the baking process of 26.3611 kWh. Bakery X can carry out the baking process 8 times using 2 ovens containing 4 trays to produce 754 pieces of filled bread with a weight of 1 piece of filled bread reaching 35 g.
PENENTUAN ASPEK UTAMA DALAM MENDESAIN KEMASAN TABARO DANGE KHAS LUWU MENGGUNAKAN Julyaningsih, Andi Hermina; Hamdani, Ibnu Mansyur; Rismawati
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 1, April 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.vi.1751

Abstract

Dange is a traditional food from Luwu that is commonly consumed by the local community as a complementary dish, often served with kapurung, pacco’, or lawak. Made from sago, dange can serve as a rice substitute, providing a satisfying meal due to the high starch content in sago. Additionally, dange can be a suitable option for a low-glycemic diet, given its low glycemic index, which offers health benefits compared to rice. Despite its benefits, dange is not highly popular in the market. This is influenced by several factors, one of which is the packaging used for dange. Cooked and cooled dange is typically packaged in small, thin plastic bags that are unappealing both in appearance and hygiene. Therefore, this study was conducted to propose an alternative packaging design for dange, with the expectation that improved packaging can enhance its market appeal. Several important aspects need to be considered when designing food packaging, including visual appeal, safety/protective capability, product pricing, environmental friendliness, and ease of use. The dominance of these aspects may vary depending on consumer needs and purchasing power, available capital, the primary purpose of the packaging, and the type of product being packaged. Thus, it is necessary to determine the most critical aspect to focus on in designing packaging that better meets the target requirements. One method that can be used to determine this key aspect is the Analytical Hierarchy Process (AHP). This method allows for more objective decision-making by utilizing the Expert Choice software to analyze and score the evaluations provided by expert respondents. Subsequently, the key aspect identified through the AHP method will be compared with survei data collected from 100 respondents/consumers of tabaro dange products. The AHP results indicate that the safety and protective capability of packaging are the primary aspects to consider in designing packaging for the Luwu specialty tabaro dange, with an inconsistency value of 0.08. This finding aligns with survei data from consumers, where 69% identified product quality as the main factor influencing their purchasing decisions. Notably, product quality is heavily influenced by the safety and protective properties of its packaging
PENGEMBANGAN ALAT PENANAMAN BENIH JAGUNG DAN PEMUPUKAN DALAM SATU UNIT Muhammad Asshiddiq, Ansar; Ansar, Ansar; Nanaluih De Side, Gagassage
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 1, April 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v18i1.1782

Abstract

In an effort to achieve optimal agricultural productivity, efficiency in each stage of cultivation is a determining factor. One important stage is seed planting and fertilization, which are traditionally still carried out separately. This study aims to develop a seed planting and fertilization tool that is integrated in one unit, as an effort to improve the efficiency, effectiveness, and sustainability of the planting and fertilization process on agricultural land. This tool is designed with an integrated engineering approach, which allows seed planting and fertilizer application to be carried out simultaneously in one operation. The study was conducted with a series of systematic stages, starting from a literature study to identify needs and challenges in conventional agricultural practices. Furthermore, the concept design of the tool was carried out followed by the creation of a physical prototype made of strong and durable materials. Prototype performance testing was carried out on experimental land with various types of soil and environmental conditions to measure time and energy efficiency, accuracy of seed and fertilizer placement, and plant growth results. The results of the study showed that the developed tool was able to significantly increase time and energy efficiency compared to conventional planting and fertilization methods. In addition, this tool provides more uniform results in seed and fertilizer placement, which has a positive impact on plant growth and yields. The implication of this research is the creation of agricultural technology innovations that can support sustainable agricultural practices, reduce dependence on manual labor, and increase farmer productivity. This tool has the potential to be a solution to modern agricultural challenges, especially in efforts to achieve food security and environmental sustainability.

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