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Maria Viva Rini
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Journal of Applied Agricultural Science and Technology
Published by Green Engineering Society
ISSN : 26214709     EISSN : 26212528     DOI : https://www.jaast.org/index.php/jaast/article/view
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Journal of Applied Agricultural Science and Technology (JAAST) is an international journal, focuses on applied agricultural science and applied agricultural technology in particular: agricultural mechanization, food sciences, food technology, agricultural information technology, agricultural economics, agricultural statistics, bioinformatics, farm structure, farm power, agricultural machinery, irrigation and drainage, land and water resources engineering, renewable energy, environment, crop production, and crop protection.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Agronomi dan Ilmu Tanaman
Articles 157 Documents
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Optimization of Gambier Industry Wastewater Treatment Plant (WWTP) Performance: a Systematic Approach for Environmental Sustainability Desfitri, Erda Rahmilaila; Desmiarti, Reni; Permata, Adinda Ratu; Elizarni, Elizarni
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i2.253

Abstract

The gambier industry in West Sumatra, particularly in Payakumbuh, is Indonesia's largest producer of gambier, contributing approximately 80-90% of the national production. This high production rate results in increased waste generated during the production process. This article discusses the potential environmental pollution from wastewater from the gambier industry and efforts to address this issue. The study notes that coagulation-flocculation and adsorption methods have efficiently treated textile industry wastewater. The study discusses the Wastewater Treatment Plant (WWTP) conditions in the gambier processing industry before optimization and the steps taken to improve its performance. Additionally, the study analyzes wastewater characteristics before and after treatment. The results of this study indicate that adding aerators and pH-adjusting agents to the WWTP can improve wastewater treatment performance, resulting in effluent that meets the quality standards set by government regulations. Moreover, treating wastewater with adding Poly Aluminium Chloride (PAC) reduces COD and BOD, indicating the degradation of organic components in gambier waste. COD removal efficiency is 92.65%, and BOD removal efficiency is 58.01%. This optimization results in an improved quality of gambier industry wastewater, reducing its negative environmental impact. These efforts are crucial to meet environmental regulatory standards established by the Indonesian government.
The Effect of Product Information on The Consumers Preference of Local Various Chocolate Bar Malau, Krisna Margaretta; Ataribaba, Yuliana; Armetha, Vallerina
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i2.264

Abstract

Chocolate producers need to know and understand the tastes of the Indonesian people specifically when making decisions to purchase chocolate bars. Research on the characteristics of the types of chocolate bars that consumers like is still needed to be able to reach a wider target market. The hedonic rating test requires panelists to measure the level of liking of the sample from most liked to least liked. The majority of teenagers and adult consumers in Indonesia are involved as panelists according to demographic research on chocolate consumers. The samples tested were six brands of chocolate bars circulating on the Manokwari city market. The panelists involved were 160 consumers (67 men; 93 women, aged 13–24 years). The sensory test method used was the hedonic rating test which was presented in two variants of serving method: (1) blind test (without additional information) (2) informed test (product variants and brand information accompanied by the product in intact packaging). To identify the influence of the variant of chocolate in the sample, the Friedman test and Duncan’s advanced test were used at a significance level of 5%. To identify the effect of information, intervention using non-parametric analysis using averages with the Mann-Whitney U test was used. The results of the chocolate preference level test showed that there was a significant difference in preference of variants chocolate (at a significance level of 0.05), whereas in the information intervention test of brand and variant of chocolate, there were samples that had significant differences in preferences.
Physicochemical Properties of Pasteurized Cow's Milk: Review Rahmadini, Annisa’ Suci; Asben, Alfi; Dewi, Kurnia Harlina; Ernita, Yuni
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i2.272

Abstract

The purpose of pasteurization of milk is to improve the quality of the milk, kill pathogenic and non-pathogenic bacteria. The heating process is carried out to eliminate pathogenic microorganisms in milk, but pathogenic microorganisms can grow again after processing and packaging milk. Based on this, it is necessary to test the safety level of pasteurized milk. An important test that needs to be carried out is the physicochemical properties. The results of testing pasteurized milk using a cold chain showed a pH of 6.7, protein content about 2.67%, and fat content about 3.37%.  The influence of pasteurized milk storage conditions on its physicochemical properties also needs to be tested. The test results showed that the acidity of pasteurized milk increased during two days of storage at 20°C from 0.142 ± 0.00119% to 0.162 ± 0.00342%, the pH was lowered by 0.068 units, the average electrical conductivity (EC) increased from 5.220±0.0397 mS/cm to 5.880±0.1006 mS/cm. Increasing temperature and storage time causes an increase in phosphate ions and lowers pH rapidly, because acidification of milk causes changes in salt balance. Physical and sensory quality tests of pasteurized milk products were also carried out to determine the effect of temperature and transportation time. The test results explained that at 72 hours of transportation with a temperature of 5oC the pH value was 6.7-6.8.  These results indicate that the pH of pasteurized milk still complies with SNI, this condition is also supported by the sensory condition which is still normal.
The Effects of Margarine Substitution with Peanut Paste on The Characteristics of Sago Cookies Makahity, Henzye; Tuhumury, Helen Cynthia Dewi; Palijama, Syane
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i2.276

Abstract

The principle of making sago cookies without wheat flour through the substitution of margarine with peanut paste is predicted to boost the nutritional content of cookies and also employ alternative components to replace margarine to develop products that are acceptable to consumers. This study aimed to determine the right concentration of peanut paste to substitute for margarine in the manufacture of sago cookies. This study was designed using a one-factor Complete Randomized Design (CRD), namely the substitution of margarine with peanut paste at five substitution levels of 100:0%, 75%:25%, 50%:50%, 25:75%, and 0%:100% repated twice. Observed variables include moisture content, ash content, protein content, fat content, carbohydrate content, cookie thickness, cookie diameter, cookie spreading ratio, and sensory characteristics. The results showed that the optimal treatment to produce sago cookies, characterized by the highest acceptance across all sensory attributes such as color, taste, aroma, texture, and overall likeness, involves the substitution of margarine with peanut paste at a ratio of 75% to 25%. Cookies subjected to this treatment exhibited specific characteristics, including a moisture content of 3.72%, an ash content of 1.75%, a protein content of 10.05%, a fat content of 17.56%, and a carbohydrate content of 66.93%. Additionally, these cookies possessed a thickness of 0.54 cm, a diameter of 5.30 cm, and a spreading ratio of 10.15. Furthermore, these cookies were characterized by a slightly broken surface, a slightly irregular shape without damage, a texture that crumbles slightly when pressed with fingers, a crispiness when bitten, and easy crumbling in the mouth. They also feature a slight sago flavor and a distinct sago taste. Overall, the 75% margarine to 25% peanut paste substitution ratio yields cookies that encompass a comprehensive profile of desirable sensory qualities.
Effect of Flash Drying on the Physicochemical Characteristics of Tapioca Starch Nasution, Januar; Widodo, Felix; Lo, Diana; Phothisoot, Thitipong; Kongpichitchoke, Teeradate
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i3.294

Abstract

Tapioca starch is widely used as a relatively cheap binder, thickener, and emulsion stabilizer. The product is often produced in Indonesia through several drying methods capable of influencing the functional properties and commercial price. Therefore, this study aimed to compare the effect of flash and sun drying on the physicochemical properties of tapioca starch. The focus was on the viscosity, change time from starch to dough, solubility level, gelatinization time, final gelatin height, color, white level, moisture content, degree of acid, crude fiber, and starch percentage. The results showed that flash drying significantly reduced the viscosity, a* value, white level, moisture content, and degree of acid. Meanwhile, the change time from starch to dough and L* value was significantly higher. It was concluded that flash drying had several advantages and disadvantages over sun-drying but could be used as an alternative time-efficient and more hygienic method.
Biocontrol of Moler Diseases (Fusarium oxysporum f. sp capae (Snyder and Hans)) on Shallot with Endophytic Bacteria Resti , Zurai; Darnetty, Darnetty; Khairul , Ujang; Reflin , Reflin; Siregar , Sri Lestari Kurnia; Tores, Farah Nabila
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i3.243

Abstract

Fusarium Basal Root (FBR) disease locally known as "moler", caused by Fusarium oxysporum f.sp cepae (FOCe), poses a significant threat to Indonesian shallot cultivation, leading to yield losses of approximately 50%. Therefore, this research aims to identify endophytic bacteria with optimal capabilities to combat FOCe infection while improving shallot growth and yield. Randomized Completely Block Design (RCBD) consisting of seven treatments was used, including six different strains of endophytic bacteria (Bacillus cereus P14, Bacillus cereus Se07, Bacillus sp. HI, Bacillus sp. SJI, Serratia marcescens ULG1E2, and Serratia marcescens JB1E3) and a control, each treatment was replicated three times, and three plant units in each replication. The introduction of endophytic bacteria was performed through the bulb soaking method before planting, while FOCe suspension was inoculated to shallot growing media 4 weeks after planting. Parameters Variables such as moler disease development, plant growth, and shallot bulb weight were monitored. The results showed that endophytic bacteria effectively suppressed moler disease and boosted shallot growth and yield compared to the control. Specifically, S. marcescens JB1E3 showed 52.25% effectiveness in reducing moler disease severity, while S. marcescens ULG1E2 increased shallot yield by 65.50%.
The Effect of Temperature and Storage Time on Chemical and Sensory Properties of Coconut Water Kefir Liana, Sefira Putri; Jameelah, Maryam; Azis, Lukman
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i3.252

Abstract

Coconut water kefir is a processed food product, derived from young coconut water. On this product, chemical and sensory properties are maintained through proper post-harvest handling. Therefore, this study aimed to determine the optimal temperature and storage time for coconut water kefir to produce the best sensory properties acceptable to the panelists. The effect of temperature and storage time treatments on chemical parameters was assessed through measurements of pH, °Brix, and alcohol content. Sensory analysis included both hedonic and hedonic quality testing. Furthermore, the experimental treatments applied were variations in storage temperature, both in the freezer (-25℃) and refrigerator (3℃), and storage time of 0, 1, 7, 14, and 21 days. The results showed that the interaction between temperature and storage time had no significant effect on the pH value and °Brix of coconut water kefir. All samples had low alcohol content, with values below 1%. The optimum sensory properties, as perceived by the panelists, were observed in the sample stored at a refrigerated temperature for 1 day. Further statistical analysis using the Kruskall-Wallis Test showed that refrigerator storage had a significant effect on hedonic and hedonic quality testing. Conversely, freezer storage had a significant effect on only the hedonic quality test.
Analyzing the Performance of Multi Seeds Smart Dryer (MSSD) with Low Cost and Low Energy Consumption (LCEC) Indarto, Indarto; Pandunata, Priza; Nazdirah, Rufiani; Bahariawan, Amal; Sujarwo, Mohamad Wawan; Rahayu, Chairiyah Umi
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i3.257

Abstract

Seeds drying technology is essential for ensuring the quality of agricultural products, particularly seeds. Although technological developments have resulted in more effective drying methods, challenges such as high energy consumption persist among small-scale farmers with limited resources. Therefore, this research aimed to analyze the performance of Multi Seeds Smart Dryer with Low Cost and Low Energy Consumption (MSSD-LCEC), a machine designed to solve the inadequacies of traditional seeds drying methods. The machine used low-energy components and environmentally friendly concepts to achieve sustainable seeds drying while remaining affordable for small-scale farmers. Using corn, peanuts, and soybeans as test materials, the performance of MSSD-LCEC was analyzed through the use of factors such as drying rate, energy consumption, temperature, humidity, and moisture content (MC). The results showed that the machine effectively dried seeds in acceptable MC levels, meeting quality standards for seeds certification. This research also discussed the economic benefits of MSSD-LCEC, highlighting the stable performance and efficient energy use. By optimizing the machine's operation and minimizing energy costs, small-scale farmers could enhance their profitability while contributing to environmental sustainability. In conclusion, further refinement of the control system had the potential to enhance both economic benefits and environmental sustainability in seeds processing applications.
Potential of Endophytic Bacteria from Rambusa Plant as Disease Control and Growth Promoters of Samarinda White Pepper (Piper nigrum L.) Hidayat, Nur; Mudi, La; Alkas, Taufiq Rinda; Faradilla, Faradilla; Mentari, F. Silvi Dwi; Daryono, Daryono; Adipratama, Ryan; Wandy, Syahrul
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i3.262

Abstract

Stem base rot (SBR) disease caused by Phytophthora capsici Leonian is associated with significant yield loss. Meanwhile, wild passion fruit (Passiflora foetida L.) interacts with bacteria that have potential to control SBR disease. Therefore, this research aimed to examine potential of endophytic bacteria from wild passion fruit to control SBR disease in pepper plant and the role as growth promoters. A total of 12 endophytic bacteria isolates were tested for potential to promote growth and biocontrol, focusing on the ability to produce the phytohormone IAA, dissolve phosphate, fix nitrogen, as well as produce cellulase and protease enzymes. The three best isolates were then tested on pepper cuttings (Var. Malonan I). The results showed that the highest disease severity was found in control at 40.74% (moderately susceptible), followed by isolate KSA 01 at 37.03%, and SIB 01 at 33.33% (resistant). Disease severity in isolate KPA 03 was significantly lower at 7.41% (very resistant). The highest disease incidence occurred in control and KSA 03 at 44.44%, while the lowest occurred in KPA 03 and SIB 02 at 33.33%. Isolate KPA 03 produced the highest plant height increase (39.87 cm) and the highest number of leaves (5.78), although it was not significantly different from isolate SIB 02. This research showed that endophytic bacteria from wild passion fruit could effectively control SBR disease and improve pepper plant growth.
Optimization of Fluid-Type Roasting Machine on Robusta Roasted Coffee Characteristics Rahayuningtyas, Ari; Azizah, Ida Farikha; Witman, Steven; Hidayat, Dadang Dayat; Rohzan, Alifia Fauziah; Ikrawan, Yusep; Ngatinem, Ngatinem
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i3.282

Abstract

Coffee is a superior plantation commodity playing an important role in Indonesian economic growth, as a contributor to income and provider of employment. The handling process of coffee, particularly at roasting stage, has a significant impact on the quality of the final product. The Research Center for Appropriate Technology, National Research and Innovation Agency, has developed fluid-type roasting machine with a capacity of 750 grams (g) and fueled by LPG (liquefied petroleum gas). Therefore, this research aimed to determine the characteristics of robusta roasted coffee through performance tests of fluid-type roasting machine. Performance tests were carried out to determine the static characteristics of temperature sensor and ensure accurate provision as well as consistent readings in effectively controlling roasting process. Some of the characteristics that were determined included moisture content by thermogravimetric method, color, texture, caffeine, and microscopic analysis. The results showed that fluid-type roasting machine had a high-temperature sensor accuracy of 1.3% and repeatability of 0.69. The physical and chemical analysis showed that roasting temperature significantly affected the characteristics of roasted coffee beans. Additionally, higher temperature caused an increase in cracking of coffee beans, ash content, texture, caffeine content, and darker color, along with lower moisture content.

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