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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 207 Documents
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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%.
Pengisian Air Dan Nutrisi Otomatis Pada Reservoir Hidroponik Kratky Untuk Budidaya Pakcoy (Brassica Rapa Subsp Chinensis): PENGISIAN AIR DAN NUTRISI OTOMATIS PADA RESERVOIR HIDROPONIK KRATKY UNTUK BUDIDAYA PAKCOY (Brassica rapa subsp chinensis) Kurniawan, Anri; Fatih, Hanif Nur; Lestari, Hanis Adila
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Abstract

The automated water and nutrient filling system in the Kratky hydroponic method for pak choi (Brassica rapa subsp. chinensis) is designed to control the reservoir’s water level and nutrient concentration. An ultrasonic sensor measures the water surface height, while a TDS sensor monitors nutrient concentration. Both sensors are controlled by an Arduino Uno microcontroller, which manages the operation of the water and nutrient pumps. This study aimed to design and test the automated filling system. The research involved tool development, system testing, and data analysis through calibration using percentage error and Root Mean Square Error (RMSE) to evaluate the pump’s performance. The results showed that the system functioned optimally: the water pump was activated when the water level ranged between 30 and 40 cm, and the nutrient pump operated when the ppm value fell below 600. The ultrasonic sensor had an error of 0.76%, and the TDS sensor 0.60%, both under 1%, indicating high accuracy. At 30 days after transplanting, the pak choi plants had an average height of 15.05 cm and a leaf width of 14.98 cm. The water pump performance under the automated filling system had an RMSE value of 7.5498, indicating good reliability.
Aplikasi Edible Coating Pati Bengkuang (Pachyrhizus Erosus) Dan Kunyit (Curcuma Longa) Untuk Meminimalkan Kerusakan Buah Sawo (Manilkara Zapota) : Edible Coating untuk Mempertahankan Kualitas dan Masa Simpan Buah Sawo Rozana, Kennis; Sarah Firdausia Damayanti
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Abstract

Sapodilla fruit is one of the horticultural commodities with high nutritional value but is easily damaged, so it requires post-harvest treatment to extend its shelf life. One effort that can be made is the application of edible coating based on natural ingredients that can maintain fruit quality. This study aims to evaluate the effectiveness of edible coating made from yam starch with the addition of turmeric filtrate on the shelf life and quality of sapodilla fruit. The parameters observed include weight loss, skin colour, flesh colour, texture, aroma, and fruit tastes during storage. The coating method was carried out using a dipping technique in five treatment variations, namely K + (positive control), K- (negative control), F1 (EC + 5% turmeric filtrate), F2 (EC + 10% turmeric filtrate), and F3 (EC + 15% turmeric filtrate). The results showed that the F3 treatment was the most effective in extending the shelf life up to 21 days while maintaining the organoleptic quality of sapodilla fruit. The addition of turmeric filtrate in edible coating has been shown to slow down the rate of damage, so it has the potential as a natural solution to maintain the quality of sapodilla fruit during storage.
PENGARUH PENAMBAHAN TEPUNG KACANG TANAH (Arachis Hypogaea L.) TERHADAP KUALITAS GIZI DAN ORGANOLEPTIK PADA MOCHI BITES Dwi Cahyani, Windi; Denny Utomo
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Abstract

ABSTRAK Mochi bites adalah varian mini dari mochi Jepang yang memiliki tekstur kenyal dan lembut, namun rendah protein. Penelitian ini bertujuan untuk meningkatkan nilai gizi mochi bites dengan menambahkan tepung kacang tanah yang kaya akan protein dan lemak. Penelitian dilakukan dengan menggunakan tepung ketan putih sebagai bahan dasar dan variasi penambahan tepung kacang tanah. Metode yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan dua faktor: formulasi tepung kacang tanah dan lama pengukusan, yang menghasilkan 27 percobaan dengan tiga ulangan. Analisis yang dilakukan meliputi kadar air, kadar abu, kadar protein, kadar lemak, karbohidrat, serta uji organoleptik yang mencakup rasa, aroma, warna, tekstur, dan keseluruhan. Analisis statistik dilakukan menggunakan Analysis of Varians (ANOVA) dan uji Fisher pada taraf signifikan 95% dengan software Minitab. Hasil pengujian perlakuan terbaik diperoleh pada F9T9 (95% tepung ketan : 5% tepung kacang tanah) dengan kadar air 43,44%, kadar abu 0,040%, kadar protein 18,61%, kadar lemak 0,775%, karbohidrat 72,72%, serta nilai organoleptik rasa 3,8 (suka), aroma 3,21 (suka), warna 3,72 (suka), tekstur 4,4 (suka), dan keseluruhan 3,72 (suka).
Potensi Tepung Cangkang Telur dalam Pengembangan Berbagai Inovasi Makanan Berbasis Kalsium Alami Ilmi, Muhammad Bahrul
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Abstract

 The addition of calcium from eggshell powder is known to have a relatively high absorption rate of 45.59%.The method used in this article is a literature article using review  article technique. The articles used in this article were obtained through a search using several search google scholar. The keywords used in the search were tailored to the problem, namely "eggshell powder" or "eggshell flour" and "eggshell calcium fortification" in Indonesian and "eggshell powder" or "eggshell flour" and "eggshell calcium fortification" in English.The magnesium content in eggshell powder, at 233.16 ppm, indicates that in addition to being a source of calcium, this flour also contains other important minerals. Magnesium plays a role in bone metabolism, nerve function, and muscle function. The magnesium (Mg) content in a 20-gram sample is ± 0.02%. This very high calcium content indicates that eggshell flour is a potential natural source of calcium, even very rich compared to many other food ingredients. The value of 1,831.62 ppm or Calcium (Ca) Content in 20 grams of sample = ± 0.18% indicates the effectiveness of the treatment method (boiling and oven) in maintaining or concentrating the mineral content without much loss.
Inovasi Formulasi Food Pairing Serbat Sparkling Minuman Tradisional Pendamping Sandwich Generasi Z Sebagai Moodbooster Fungsional Maulana, Hamzah Akram; Davin Goneril; Auliadini Febrianti; Vonny Fabiola; Fhebyta Solafidae M; Angelica Virginia; Yohana. S. Kusuma Dewi
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Abstract

Sparkling serbat is an innovative traditional beverage derived from the serbat water of the Pontianak Malay tribe, enhanced with carbonation (soda) to increase its appeal as a cultural revitalization effort. This study utilized a Randomized Complete Block Design (RCBD) with one factor, namely the serbat-to-soda ratio (F), comprising 4 treatment levels (f0 = serbat:soda = 0:1, w/w; f1 = serbat:soda = 1:1, w/w; f2 = serbat:soda = 1:2, w/w; f3 = serbat:soda = 1:3, w/w; f4 = serbat:soda = 1:4, w/w), with five replications. The study aimed to identify the best ratio of soda to sparkling serbat suitable as an accompaniment to sandwiches, the favorite food of Generation Z. The research incorporated various spices, along with sodium bicarbonate and citric acid at varying concentrations, tested against several parameters (antioxidant activity, total flavonoid content, total acidity, total dissolved solids, pH, and color). The results showed that formulation F1, with sodium bicarbonate at 0.102 grams and citric acid at 0.123 grams, exhibited the highest antioxidant activity and total acidity, measuring 32.96% and 8.96%, respectively. The highest total flavonoid content was observed in formulation F4, with a value of 173.74%. The addition of sodium bicarbonate and the reduction of citric acid affected the antioxidant activity and total flavonoid content in the sparkling serbat. Consumer acceptance indicated that sample F3 was the best treatment in terms of antioxidant content and consumer preference.Keywords: Serbat, Pontianak, Sparkling, Soda
Strategi Pemenuhan Komoditas Tanaman Pangan Melalui Pendekatan Model Dinamis: Food Crop Commodity Fulfilment Strategies Through a Dynamic Modelling Approach Kilian, Zulkifli; Obadja Fenetiruma; Michael A. Baransano
Jurnal Agritechno Vol. 19 No. 1 (2026): Jurnal Agritechno
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v19i1.1730

Abstract

Teluk Bintuni is one of the insecure food regions in Indonesia. In 2023, the total production of food crops in Teluk Bintuni is below of food requirement. This research aims to develop a strategy to fulfill the food crop requirement in Teluk Bintuni through a dynamic model approach using the Vensim 10.0.0 educational version software. Generally, this research consists of four main stages, i.e., data inventory, dynamic model design, data analysis, and recommendations. The research shows that food demand in Teluk Bintuni can be fulfilled through the optimization of land that has been provided by the government. Other solutions are increasing the Cropping Index (CI) from 2 times to 3 times and using superior varieties that have higher productivity.
Analisis Perbandingan Nilai Gizi Nugget Ikan Tuna Fortifikasi Wortel dan Jagung: Comparative Nutritional Analysis of Tuna Nuggets Fortified with Carrot (Daucus carota) and Corn (Zea mays) mutiara, ravika; Putri Welhelmina; Ida Suryani; Sri hajriani; Nurul Muchlizah Z; Mariani H. Mansur; Marliana S
Jurnal Agritechno Vol. 19 No. 1 (2026): Jurnal Agritechno
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v19i1.1806

Abstract

Nuggets are generally made from chicken meat. However, with technological advancements, various processed variants such as beef and fish have been developed. Tuna fish is a type of fish that can be utilized as the raw material for nugget production. Nevertheless, efforts are required to enhance its nutritional value through the addition of corn or carrots. This study aims to analyze the comparison of nutritional values in tuna nuggets using three treatments: A (350 g tuna without fortification), B (350 g tuna + 250 g corn), and C (350 g tuna + 250 g carrots). This research employs quantitative data based on a positivistic approach (concrete data). Proximate analysis was conducted to compare tuna nuggets fortified with corn and those fortified with carrots. Results indicate that the highest moisture content was found in treatment C (57.76%). The highest protein content was observed in treatment A (31.66%), and the highest fat content was also in treatment A (4.22%). Overall, fortification with carrots and corn improves the functional nutritional profile, despite reducing protein and fat levels, resulting in nuggets with lower fat and higher moisture. The product complies with SNI 01-6688-2001 standards and is recommended for diversification of fish-based food products.
Identifikasi Sebaran Mangrove Melalui Pemanfaatan Citra Satelit Multi Spektral: An Identification of Mangrove Distribution using Multi-Spectral Satellite Imagery faisol, Arif; Mashudi, Mashudi; Budiyono, Budiyono; Situngkir, Risma
Jurnal Agritechno Vol. 19 No. 1 (2026): Jurnal Agritechno
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v19i1.1825

Abstract

The Mangroves have been playing a crucial role, mainly serving both as plants and ecosystems. People have utilized mangroves for medicine, food, and other purposes. Remote sensing technology has been widely used for identifying and monitoring mangrove distributions. This study aims to identify mangrove distribution in Teluk Bintuni – West Papua by utilizing multi-spectral satellite imagery, i.e. Sentinel 2A. This research consists of 3 (three) main stages, i.e. data inventory, data analysis, and mapping of mangrove distribution. For this study, three scenes of Sentinel 2A satellite imagery acquired in 2022 were employed. The Mangrove Index was applied to identify the mangrove distribution. The research shows that the total mangrove in Teluk Bintuni is 257,671 Ha. or has decreased by 50 hectares compared to 2021. This decline is due to abrasion and mangrove logging activities driven by industrial purposes.
Analisis Penyerapan Larutan Hara Tanaman Pakchoy dan Selada Romaine pada Sistem Hidroponik Nutrient Film Technique: Nutrient Solution Absorption Analysis of Pakchoy and Romaine Lettuce Plants in Nutrient Film Technique Hydroponic System Suharto, Yohanes Bayu; Wardani, Intan Kusuma
Jurnal Agritechno Vol. 19 No. 1 (2026): Jurnal Agritechno
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v19i1.1827

Abstract

Leafy vegetables such as pakchoy and romaine lettuce have high economic value and are widely cultivated using hydroponic systems, particularly the Nutrient Film Technique (NFT). The success of this system depends on appropriate nutrient solution concentrations tailored to plant needs. This study aimed to analyze nutrient solution absorption in pakchoy and romaine lettuce grown under NFT conditions. Each crop consisted of 78 plants subjected to five ABmix nutrient treatments: control, 0%, 50%, 150%, and 200% concentrations. Observed parameters included Total Dissolved Solids (TDS), pH, nutrient absorption volume, and fresh weight growth rate. Results indicated that higher nutrient concentrations increased TDS values, while pH remained within the optimal range (6.2–7.6). Nutrient absorption rose significantly after 21 days, marking active growth. The control treatment yielded optimal absorption and plant growth performance.

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