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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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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

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