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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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Kinerja Reaktor Ohmic Dengan Sistem Kendali Fuzzy Expert: Performance of the Ohmic Reactor with Fuzzy Expert Control System M, Ayla Ainayyah; Abdul Waris; Ahmad Munir
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.v19i1.1921

Abstract

The heating process is a technique for preserving and processing foodstuffs. One of the methods that can be used is ohmic heating method. Ohmic reactors system today on the less optimal of the ohmic reactor performance so that additional control system is required for the ohmic reactor. The purpose of this research is to produce a fuzzy expert control system in the ohmic reactor to optimalize the performance of the ohmic reactor. This research conducted by creating hardware and software. The test used a salt solution at a concentration of 1%, 2%, 3%, 4% as the test material. Heating is carried out at each solution concentration. The analysis result of the temperature response showed that the fuzzy expert control system in the ohmic reactor is operating well. This can be seen from the overshoot of the solution temperature only at a concentration of 4% of 2 ℃ for 4 seconds while in fuzzy showed an overshoot of 3 ℃ for 2 seconds. In addition, the setting time to reach the setting point was relatively small and the solution temperature was relatively stable. The fuzzy expert and fuzzy control systems have low steady state errors ranging from 1,1% and 2,2%. Meanwhile, the analysis results of the temperature response in the on-off control system do not meet the criteria for the success performance control due to overshoot, unstable solution temperature and large steady state errors in each solution concentrations. The used energy analysis found that the electrical energy used by fuzzy expert control system was 49169,2 Watt.s and fuzzy Sugeno was 45121,5 Watt.s.
Pengaruh Cara Masak Dan Lama Penyimpanan Nasi Di Suhu Dingin Terhadap Kadar Glukosa: The Effect of Cooking Methods and Cold Storage Duration on the Glucose Content of Rice Sihombing, Yuli Sulistiawati; Eka Farpina; Askur
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.v19i1.1949

Abstract

Diabetes mellitus is a global health problem with an increasing prevalence in Indonesia. Excessive rice consumption can affect blood glucose levels. Cooking methods and rice storage are assumed to influence glucose content. This study aimed to determine the effect of cooking methods and cold storage duration on the glucose content of rice. A quasi-experimental method with a pretest-posttest design was applied. The samples consisted of three types of rice cooked using two different methods and stored at 4–8°C with various storage durations. Glucose levels were measured using the Luff Schoorl method, and the data were analyzed with Two Way Anova. The results showed a consistent decrease in glucose levels in all types of rice as storage time increased. White rice cooked with a rice cooker decreased from 8.2965% (0 hours) to 6.8351% (6 hours). Black rice had the lowest glucose content, decreasing from 5.0464% to 3.8959%. Red rice decreased from 6.4572% to 5.2882%. A similar decrease was also observed in rice cooked with a steamer. Statistical analysis showed no significant effect of cooking methods and storage duration on glucose levels (p = 0.996 > 0.05). In conclusion, glucose levels decreased in all three types of rice stored at cold temperatures, with black rice showing the lowest glucose content.
Analisis Perbandingan Kadar Glukosa Beras Berdasarkan Cara Memasak: Comparative Analysis of Rice Glucose Levels Based on Cooking Methods Kabangnga', Lidia; Eka Farpina; Askur
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.v19i1.1950

Abstract

Rice is the main staple food source in Indonesia with an annual consumption of 25.3 million metric tons. The processing method of rice into cooked rice can affect the glucose levels produced, which is important for diabetes mellitus patients. This study aims to compare the glucose levels of white rice, red rice, and black rice based on cooking methods using a rice cooker and a steamer. The research method used was quasi-experiment. The samples consisted of three types of rice (white, red, and black) cooked using a rice cooker and a steamer. The percentage reduction in glucose levels was measured using the Luff Schoorl method according to SNI 01-2891-1992 standards with three repetitions for each sample. Data analysis was performed using One Way Anova followed by Tukey’s post hoc test. The results showed that the percentage reduction of glucose levels in rice cooked by rice cooker was lowest in white rice (16.5213%), followed by red rice (23.4100%), and highest in black rice (28.7544%). For the steamer cooking method, the glucose reduction percentage was lowest in white rice (21.7523%), red rice (27.5385%), and highest in black rice (33.7945%). Statistical data showed a significant difference in glucose levels among the groups with a significance value of 0.000 < 0.05. The study concludes that there is a significant difference in glucose levels between white, red, and black rice based on the cooking method used, rice cooker or steamer. The results also indicate that the glucose levels in rice cooked by steamer are lower compared to rice cooked by rice cooker, and among the three rice types, black rice has the lowest glucose level, followed by red rice and white rice.
Analisis Mitigasi Risiko Bisnis Cabai Rawit (Capsicum Frutescens L.) Kelompok Tani Salonro Jaya Dengan Pendekatan House Of Risk (Hor): Risk Mitigation Analysis of Bird’s Eye Chili (Capsicum frutescens L.) Agribusiness in the Salonro Jaya Farmer Group Using the House of Risk (HOR) Approach Julyaningsih, Andi Hermina; Ibnu Mansyur Hamdani; Irmayani
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.v19i1.2212

Abstract

Bird’s eye chili is one of the food commodities that is consistently available and highly demanded, particularly by consumers in the Indonesian market. However, the unstable supply of chili causes significant price fluctuations in the market. The Salonro Jaya Farmer Group is one of the farmer groups cultivating bird’s eye chili as their main commodity in Bantaeng Regency. Price fluctuations of bird’s eye chili in the market result in uncertain income for the Salonro Jaya Farmer Group. During simultaneous harvest seasons across several regencies, the selling price of bird’s eye chili drops drastically to as low as IDR 5,000 per kilogram, while the normal price is approximately IDR 20,000 per kilogram. Farmers who sell their produce during this period experience substantial losses, as production costs exceed the revenue obtained from chili sales. Several strategies can be implemented to minimize losses and maximize farmers’ income. However, limitations in resources such as labor, financial capacity, and technology require farmers to prioritize the most urgent problems and mitigation strategies. The House of Risk (HOR) method is used to analyze potential risk events and risk agents and to determine priority mitigation strategies. The analysis of 25 risk events and 24 risk agents identified 14 major risk agents and corresponding mitigation strategies. The final results of the HOR analysis indicate three priority strategies that should be immediately implemented by the Salonro Jaya Farmer Group: (1) conducting training on value-added processing of bird’s eye chili, (2) establishing a Zero Energy Cool Chamber (ZECC) to extend the shelf life of bird’s eye chili, and (3) diversifying marketing channels through e-commerce and HORECA (hotel, restaurant, and café) markets.
Profil Komposisi Kimia Dan Senyawa Bioaktif Nira Aren (Arenga Pinnata) Serta Turunannya: Tinjauan Dekade Terakhir: Chemical Composition and Bioactive Compounds of Palm (Arenga Pinnata) Sap And Its Derivatives: A Review Of The Last Decade Miftahuddin, Miftahuddin; Miftahuddin; Aidil Zulhaq Paradiman; Mentari Mangguali; Reza Arianto Sultan; Abdi Wahid Kurniawan; Nurul Al Varqani
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.v19i1.2247

Abstract

ABSTRACT Palm sap (Arenga pinnata) plays a strategic role in the agro-industrial sector; however, its utilization is frequently constrained by rapid microbiological degradation.This review synthesizes research advancements over the past decade (2015-2025) to characterize the chemical properties, nutritional profiles, and bioactive potential of palm sap and its derivatives. Employing a narrative review of literature from reputable databases, this study identifies palm sap as a complex biochemical system rich in sucroses, essential amino minerals (K, Mg, Ca, and P), vitamins, and a comprehensive profile of amino acids. The identification of phenolic and flavonoid constituents further substantiates its potential as a significant source of natural antioxidants. This review highlights that the retention of these functional compounds is highly dependent on the precision of processing techniques. The implementation of vacuum evaporation and advanced drying technologies, such as spray drying and freeze-drying, has proven superior in preserving the integrity of thermolabile bioactive compounds compared to conventional open-pan heating. In conclusion, a comprehensive understanding of biochemical stability dynamics during processing provides a critical foundation for innovation and the downstream development of sugar palm commodities, facilitating the production of value-added and globally competitive functional foods. Keywords: Antioxidant activity, Arenga pinnata, Bioactive compounds, Palm sap, Thermal stability.
Unjuk Kerja Alat Penyiang Mekanis (Cultivator) Tipe Cakar Bajapada Lahan Kering: Performance Of A Claw-Type Mechanical Cultivator On Dry Land Salim, Iqbal; Nuratika; Mursalim; Junaedi Muhidong; Daniel Useng; Khaeril Anwar Junaedi
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.v19i1.2285

Abstract

Pengolahan tanah merupakan tahapan penting dalam budidaya tanaman yang bertujuan memperbaiki sifat fisik tanah guna mendukung pertumbuhan tanaman secara optimal. Penggunaan alat dan mesin pertanian (alsintan), seperti cultivator, menjadi solusi untuk meningkatkan efisiensi kerja dibandingkan metode konvensional. Penelitian ini bertujuan untuk mengevaluasi kinerja alat penyiang mekanis berupa cultivator quick tipe cakar baja pada lahan kering. Penelitian dilaksanakan di Experimental Farm Fakultas Pertanian Universitas Hasanuddin. Metode yang digunakan adalah pengujian langsung di lapangan dengan mengukur parameter lebar kerja, kecepatan maju, luas lahan, kapasitas lapang teoritis (KLT), kapasitas lapang efektif (KLE), efisiensi lapang, dan konsumsi bahan bakar. Hasil penelitian menunjukkan bahwa kapasitas lapang teoritis berkisar antara 0,089–0,140 ha/jam, sedangkan kapasitas lapang efektif berkisar antara 0,054–0,087 ha/jam. Efisiensi lapang yang diperoleh berada pada kisaran 60,90–61,82%, yang dipengaruhi oleh kondisi permukaan lahan. Konsumsi bahan bakar relatif stabil selama pengoperasian. Secara umum, cultivator quick tipe cakar baja lebih optimal digunakan pada pengolahan tanah sekunder dibandingkan pengolahan tanah primer.
Karakteristik Sensori Dan Fisikokimia Minuman Fermentasi Berbasis Buah Naga Merah (Hylocereus Polyrhizus): Sensory and Physicochemical Characteristics of a Fermented Drink Made from Red Dragon Fruit (Hylocereus polyrhizus Arifin, Arfina Sukmawati; Karurukan, Emerensia; Laga, Amran; Langkong, Jumriah; Muhpidah, Muhpidah
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.v19i1.2296

Abstract

Buah naga merah (Hylocereus polyrhizus) berpotensi sebagai bahan baku minuman fermentasi fungsional karena mengandung gula alami, pigmen betalain, dan senyawa bioaktif. Namun, pemanfaatannya masih terbatas pada daging buah, sedangkan kulit buah sering dibuang meskipun memiliki kandungan gizi dan komponen fungsional bernilai. Penelitian ini bertujuan mengevaluasi pengaruh bagian buah serta fermentasi menggunakan Lactobacillus plantarum terhadap karakteristik sensori dan fisikokimia minuman berbasis buah naga merah. Penelitian menggunakan rancangan acak lengkap faktorial dengan dua faktor, yaitu bagian buah (daging dan kulit) dan kondisi fermentasi (tanpa fermentasi dan fermentasi). Hasil penelitian menunjukkan bahwa fermentasi menghasilkan aroma asam khas, warna lebih pucat, dan tekstur lebih encer, terutama pada minuman berbasis kulit buah naga. Fermentasi menurunkan pH dari 5,74 menjadi 3,08 serta menurunkan total padatan terlarut dari 5,50 menjadi 3,73 °Brix. Minuman berbasis daging buah memiliki total padatan terlarut lebih tinggi, sedangkan minuman berbasis kulit buah menghasilkan pH lebih rendah. Daging dan kulit buah naga berpotensi dikembangkan sebagai bahan baku minuman fungsional yang bernilai tambah.

Page 21 of 21 | Total Record : 207

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