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INDONESIA
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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Sorpsi Isotermik Daun Krokot (Portulaca oleracea L.) dan Pendugaan Umur Simpan dengan Metode Accelerated Shelf Life Test (ASLT) Model Arrhenius Syska, Kavadya; Arifah, Ika Nur; Ropiudin, Ropiudin; Najib, Akmal Auladi; Aulia, Risfa; Ayuningtyas, Syella Aditya; Istiqomah, Kholifatun; Pranoto, Restu Aji Saripwijaya; Hakim, Ahmad
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.1802

Abstract

Purslane (Portulaca oleracea L.), commonly known as purslane, is a medicinal plant traditionally utilized by Indonesian communities and holds significant potential for development as an herbal tea product. The leaves contain key bioactive compounds such as flavonoids, antioxidants, and tannins, which contribute to their pharmacological properties. One of the scientific approaches to evaluate the stability and shelf life of products derived from purslane leaves is through water sorption isotherm analysis (ISA), which represents the relationship between equilibrium moisture content and water activity (aw) at a constant temperature. Understanding the sorption isotherm characteristics of a product is critical for selecting appropriate packaging materials and designing optimal storage conditions to extend shelf life. In this study, the water sorption behavior of dried purslane tea was modeled using the Guggenheim–Anderson–de Boer (GAB) model. The isotherms were generated using saturated salt solutions to obtain a range of water activity values from 0.05 to 0.90 at a constant temperature of 30°C. For shelf life estimation, dried purslane tea samples were packed in three different packaging materials: aluminum foil, high-density polyethylene (HDPE), and polypropylene (PP), and stored under two controlled temperature conditions, 10°C and 30°C, for 28 days. Quality changes, particularly in moisture content, were monitored at weekly intervals. The results showed that equilibrium moisture content increased with increasing water activity, consistent with the typical behavior of hygroscopic materials. The GAB model adequately described the water sorption isotherm pattern of purslane tea. Shelf life estimations based on 4-week storage data indicated that at 10°C, aluminum foil packaging provided the most effective barrier against moisture uptake compared to HDPE and PP, although specific shelf life values were not reported at this temperature. In contrast, at 30°C, PP-packaged samples exhibited the longest predicted shelf life of 528 days, followed by HDPE at 310 days. Shelf life projections obtained using the Accelerated Shelf Life Testing (ASLT) method with the Arrhenius model suggest that aluminum foil packaging generally offers superior protection and shelf life extension compared to HDPE and PP.
Karakteristik Biopelet Karbonisasi Biomassa berbasis Daun Jati dan Jagung menggunakan Perekat Tanah Liat Ropiuidn, Ropiudin; Toibah, Toibah; Dwiasi, Dian Windy; Syska, Kavadya
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.1804

Abstract

Biomass carbonization plays a vital role in the production of biopellets as a sustainable and environmentally friendly energy source. This study aimed to evaluate the physicochemical characteristics of carbonized biopellets, including density, moisture content, ash content, volatile matter, combustion rate, and mechanical durability. The biopellets were produced from a mixture of teak leaves, corn cobs, and corn stalks, with clay as a binder, and subjected to carbonization under different formulations to assess their influence on final product quality. The experimental design employed a Completely Randomized Design (CRD) with nine treatment combinations and three replications, resulting in a total of 27 experimental units. The treatments consisted of variations in raw material composition (K1, K2, K3) and clay binder proportions (P1, P2, P3). Analyses included physical, chemical, thermal, and durability assessments. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. Results indicated that the carbonized biopellets had density values ranging from 0.49 to 0.56 g/cm³, moisture content from 5.34% to 6.82%, ash content from 20.38% to 34.24%, volatile matter from 66.82% to 79.88%, combustion rate from 0.03 to 0.05 g/min, and mechanical durability ranging from 43.72% to 55.03%. The composition of raw materials significantly influenced most parameters, except combustion rate and durability. Meanwhile, binder proportion had a highly significant effect on all parameters except for durability, which showed a significant effect. Based on the results, the carbonized biopellets met the SNI 8021-2014 standard requirements for moisture and volatile matter, while density and ash content were outside the specified limits.
Pengaruh Blansir terhadap Pengeringan Cabai Rawit (Capsicum frutescens L.) A.Muhammad, Ilham; Junaedi, Junaedi; Samsuar, Samsuar
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.v18i1.1814

Abstract

Cayenne pepper is one of the agricultural products that is widely cultivated because it is widely used in the community for household needs, resulting in the need for chili peppers increasing every year. In getting better quality food products after the drying process. Drying food ingredients is usually done first, one of which is the blanching process. The method used with a batch dryer type with drying temperatures of 40 °C, 50 °C and 60 °C with 80 °C blanching treatment with 10 minutes and non-blanching. The results obtained at the drying rate experienced a rapid decrease in moisture content at the beginning of drying which was influenced by the blanching treatment and drying time. During the drying process, the lowest drying rate occurred in the non-blanching sample with a temperature of 40 °C and the highest occurred in the blanching sample with a temperature of 60 °C. The decrease in the moisture ratio value is influenced by the length of drying time carried out so that the longer the time the MR value decreases, the lowest value occurs in the non-blanching sample with a temperature of 40 °C and the highest is in the blanching sample with a temperature of 60 °C. In determining the mathematical model used, the best model is the page model because it is most suitable for describing the drying characteristics of cayenne pepper for all non-blanching and blanching treatments because it has the highest R2 value.
Beras pratanak, Mutu, Steaming, Pengaruh Variasi Steaming Time Terhadap Mutu Fisik dan Sensorik Dari Beras Pratanak Pada Padi Varietas Lokal di Kabupaten Aceh Tengah: Pengaruh Variasi Steaming Time Terhadap Mutu Fisik dan Sensorik Dari Beras Pratanak Pada Padi Varietas Lokal di Kabupaten Aceh Tengah irwan, irwansyah; Syahirman Hakim; Muhammad Zulfikar Nasuution; Syifa Saputra; Rustam Efendi
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Abstract

The steaming process is one of the stages a make parboiled rice process that produces brown rice. Brown rice is one of the foods widely consumed because it is healthy. This study aims to determine the analysis of the The steaming process is one of the stages of the parboiled rice process that produces brown rice. Brown rice is one of the foods widely consumed because it is healthy. This study aims to determine the analysis of the physical, chemical, and sensory properties of parboiled rice quality resulting from steaming treatment in Central Aceh Regency. The research method used is descriptive with steaming treatment at 90°C with steaming time treatment of 20 minutes, 25 minutes, and 30 minutes. Based on the results of physical tests, the physical quality of the rice head is 62.5% in the steaming treatment at 90°C with 30 minutes including medium rice quality 3 based on SNI Rice 6128: 2015. The higher the percentage of head rice yield, a lower on percentage of broken rice and rice grits. Based on the results of chemical tests, brown rice has nutritional content such as fat content, protein content, and high carbohydrate content than brown rice processed without steaming treatment. Based on the sensory test of parboiled rice by panelists, overall, the color, texture, taste, and aroma were assessed, namely steaming at a temperature of 90°C for 30 minutes with a liking category of 6.49. The effect of temperature and time during steaming on parboiled rice can affect quality and sensory.
Analisis Kinetika Arrhenius Terhadap Perubahan Sifat Fisik, Kimia, Dan Kualitas Masak Beras Dengan Kombinasi Kadar Amilosa Dan Suhu Selama penyimpanan -, Febriana Intan Permata Hati; Joko Nugroho Wahyu Karyadi; Nursigit Bitoro; Iqbal; Diyah Yumeina; Olly Sanny Hutabarat; Mursalim; Khaeril Anwar Junaedi
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Abstract

Rice is one of the staple foods consumed by Indonesians. As one of the largest rice producers, problems related to rice storage are often complained about. During storage, rice changes its cooking quality and physical and physicochemical qualities. This study aimed to analyze the kinetic behavior of cooking and the physical and physicochemical qualities of Indonesian rice varieties. Rice with different amylose contents was stored for 4 months, and the collected data from the parameters of water content, whiteness, amylose content, elongation ratio, and extrudability were analyzed using the Arrhenius equation. The combination of amylose content and temperature influences the changes in the physical, chemical, and cooking properties of rice during storage. The highest increase in water content occurred in the Ciherang variety stored at a temperature of 20 °C, namely 0.0183%/week, and the whiteness, amylose content, and elongation ratio values decreased during storage. Storage at 30 °C resulted in a greater reduction in quality, with the change in Ciherang whiteness being 0.0202/week, sintanur amylose content decreasing by 0.0105%/week, and sintanur elongation ratio decreasing by 0.0348/week at this temperature. Meanwhile, the sintanur extrudability parameter experienced an increase of 0,0174g/week at a temperature of 30 ˚C. Therefore, in general, the decline in rice quality occurs more quickly at higher temperatures.
Optimasi Formulasi Kopi Rempah menggunakan Metode Simplex Lattice Design (SLD) sebagai Minuman Fungsional Khas Nusa Tenggara Timur Fajaryanti, Aprillia Ni'ma; Beauty Suestining Diyah Dewanti; Susinggih Wijana
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Abstract

Functional beverages are increasingly popular due to their health benefits. Spiced coffee has the potential to be developed as a functional drink because of its caffeine and antioxidant content. This study aimed to determine the optimum formulation of Arabica coffee with the addition of spices and to evaluate consumer acceptability. The research design employed the Simplex Lattice Design (SLD) method with coffee concentrations of 94–98% and spice concentrations of 2–6%. The responses observed included antioxidant activity, total phenolic content, and caffeine levels. Data were analyzed using Design Expert 13, while hedonic testing was conducted with Minitab 21 involving 30 panelists. The results indicated that the optimum formulation consisted of 94% coffee and 6% spices, with predicted values of IC50 at 91.428 ppm, total phenolics at 41.105 mg GAE/g, caffeine at 8.569 mg/g, and desirability at 0.865. Sensory evaluation using the 1-sample Wilcoxon test showed that panelists rated the product in the “like” category with a median score of 6, characterized by a dark brown color, dominant spice aroma, and slightly bitter taste.
Analisis Pengaruh Konsentrasi Gula Terhadap Karakteristik Fisik Dan Kimia Manisan Buah Tomat Muhpidah, Muhpidah; Amran Laga; Maura Rahmah Tahta Naula; Gemala Hardinasinta; Arfina Sukmawati Arifin; Khaeril Anwar Junaedi
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Abstract

Tomatoes represent a promising raw material for conversion into candied fruit due to their texture and flesh, which possess a distinctive sour taste well-suited for this application. This study seeks to evaluate the impact of varying sugar concentrations during the cooking process on the physical and chemical properties of candied tomatoes. Variations in sugar concentration influence the water content, texture, and color of the resultant candied tomatoes. The lowest water content, 4.6%, was achieved with a 60% sugar concentration. Texture analysis revealed that the highest hardness value was also obtained with a 60% sugar concentration. Additionally, the candied tomato samples exhibited the highest level of redness in the final product when a 60% sugar concentration was employed. These findings suggest that sugar concentration differentially affects the tested attributes, with a 60% concentration yielding the highest values in texture and color analysis, while resulting in the lowest water content compared to the 50% and 40% sugar concentrations.
Making Tempe From Peanuts (Arachis Hypogaea) As An Alternative To Soybeans (Glycine Max L.) In Making Tempe: Making Tempe From Peanuts Khairunisa, Khairunisa; Aniza Haridha Zain
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Abstract

Tempe is a local Indonesian processed food, usually made from soybeans. Peanuts are used as an alternative to soybeans. The purpose of this study was to develop peanut-based tempe as an alternative to soybeans. Tempe is made with the fermentation fungi R. oligosporus or R. oryzae in soybeans. The research was both observational and experimental. The observational study included observations of the tempe-making process at the Tempe Purba P. Heri factory, while the experimental study included a remake with peanuts. The experimental results showed differences in the fermentation process between soybean and peanut tempeh, particularly in the fermentation time for soybeans and peanuts. The observed soybean tempeh production process took 72 hours, while the peanut-based tempeh production process took 8 hours. Peanut tempeh had a stronger flavor and aroma than soybean tempeh.
Potensi Fraksi Minyak Sawit Sebagai Pengganti Lemak Kakao Pada Produk Cokelat Brilianda, Iyola; Juana Tamariska Putri Lahagu; Kahfiola Damayanti; Jihan Felisha Putri
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Abstract

The demand for chocolate continues to increase along with high public consumption. One of the main components in chocolate formulation is fat, which generally comes from cocoa butter. However, the availability of cocoa butter is limited and the price is relatively high, so a more economical and easily obtained substitute material is needed locally to support the sustainability of the chocolate industry. This study aims to examine the potential of palm oil fractions, especially palm stearin and olein, as a partial substitute for cocoa butter (Cocoa Butter Substitute/CBS) in chocolate formulations. The study was conducted through a literature review of scientific journals published in the last 10 years, which included chemical, physical, and sensory analysis data on palm oil-based chocolate products. The results of the study showed that stearin increased the melting point and firmness of the product, while olein produced a softer texture and a smoother melting sensation. Sensorially, olein-based formulations showed a higher level of acceptance than stearin, especially in color, aroma, taste, and texture attributes. In addition, palm oil fractions do not produce trans fats, and are able to maintain the balance of solid and liquid fats, while supporting the stability of the product emulsion. This study shows that palm oil fractions, especially through the right combination of stearin and olein, have great potential as a substitute for cocoa butter without reducing physical or sensory quality, thus supporting the sustainability of chocolate production in the future. Keywords: Palm oil, Stearin, Olein, Cocoa Butter Subtitute, Chocolate
Pengaruh Penambahan Kulit Jeruk Manis Dalam Berbagai Konsentrasi Dan Lama Fermentasi Terhadap Sifat Fisik Dan Kimia Nata De Citrus Dari Sari Buah Jeruk Manis (Citrus Sinensis) Matlubah, sheva; Nirmala Fitria Firdhausi; Hanik Faizah
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Abstract

Nata is a gel-shaped polysaccharide fermented by Acetobacter xylinum bacteria, with nata de coco as the most well-known product. The naming of nata is now adjusted to the media or fruit juice used, but the use of sweet orange juice and peel is still rarely done. This study aims to determine the effect of sweet orange peel concentration and fermentation time on the characteristics of nata from sweet orange juice. The method used is a Completely Randomized Design (CRD) and analyzed by ANOVA test. Treatment variations include sweet orange peel concentration (0.5%, 1%, and 1.5%) and fermentation time (10, 14, and 18 days). The parameters observed include physical and chemical properties. The results showed that the physical characteristics, namely the highest thickness and yield in sample E (1% sweet orange peel, 14 days fermentation) with values ​​of 2.17 mm and 18.72%, respectively. Meanwhile, the highest water content was found in sample G (0.5% sweet orange peel, 18 days fermentation) at 76.8%, and the highest cellulose content was recorded in sample J (positive control) at 3.066%.

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