cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Andi Muhammad Akram Mukhlis
Contact Email
am.akram@unm.ac.id
Phone
+6285242635974
Journal Mail Official
j.agroscience@gmail.com
Editorial Address
Kampus UNM Parang Tambung, Jalan Daeng Tata Raya, Makassar, South Sulawesi, Indonesia 90224
Location
Kota makassar,
Sulawesi selatan
INDONESIA
Journal of Agroscience Indonesia
Published by Universitas Negeri Makassar
ISSN : -     EISSN : 29885256     DOI : https://doi.org/10.26858/jai.v1i1
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Food and agricultural product technology Agroindustrial technology Agricultural and biosystem engineering Agricultural biotechnology Fisheries and marine science Agricultural social economics
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 15 Documents
 1   2 
Development of an Automated Mushroom House to Optimize Growth and Production of White Oyster Mushrooms (Pleurotus ostreatus) Baharsyah, Nur Intan; Jamaluddin, Jamaluddin; Mukhlis, Andi Muhammad Akram
Journal of Agroscience Indonesia Vol 1, No 1 (2023): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v1i1.47077

Abstract

Oyster mushroom cultivation is usually done in the highlands which have very low temperatures, while in the lowlands it is cultivated in mushroom houses that have set the temperature and humidity. The manufacture of mushroom houses in this study can regulate temperature and humidity automatically with physical conditions that are in accordance with oyster mushroom cultivation, so that this system can be implemented in mushroom farmers. This research aims to make a prototype and measure the performance of an automatic-based white oyster mushroom house (pleurotus ostreatus). To fulfill the design, the tool manufacturing process is carried out. The procedure for making tools is carried out through stages, consisting of: preparation of tools and materials, design procedures, making design drawings, namely structural and functional designs and the last is product testing. Based on the results of the tool testing, a description of the functional test results using the DHT22 sensor calibration with a hygrometer measuring instrument, obtained a percentage error of 1.58% and an average humidity of 14.08%. Thus, all components of the tool used can function properly such as water pumps, microcontrollers, mini ac and LCD. While the results of field testing show that the average mushroom growth is 7 cm and 8 cm in diameter for 3 weeks. These results indicate that the growth of oyster mushrooms in mushroom houses grows well.
Diversity and Abundance of Phytoplankton in Coastal Areas in Kendari Southeast Sulawesi Indonesia Indrayani, Indrayani; Haslianti, Haslianti; Asmariani, Asmariani; Ardiansyah, Ardiansyah
Journal of Agroscience Indonesia Vol 1, No 1 (2023): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v1i1.47152

Abstract

Phytoplankton is a microscopic algae that can be found in almost all aquatic habitats. Phytoplankton have an important ecological role in the waters, as the basis of the food chain and as a producer of oxygen, where their composition and abundance are strongly influenced by various environmental factors. This study aims to determine the community structure of phytoplankton including the diversity, abundance and dominance of phytoplankton found in various locations in coastal waters in Southeast Sulawesi. Sampling was carried out in several coastal waters in Southeast Sulawesi including Nambo, Bokori, Batu Gong, Toronipa and Tanjung Tiram beaches. Plankton sampling was carried out by filtering about 100 L of seawater using a plankton net with a mesh size of 20 µm. The filtered plankton samples were then preserved in 4% formalin for further observation in the laboratory. Water quality measurements of temperature, salinity, brightness and pH were carried out in situ while nitrate, phosphate and ammonia were carried out ex-situ. The results showed that there were about 30 species of phytoplankton found where the most species were found in Bokori Island (22 species) followed by Tanjung Tiram beach (21 species), Toronipa beach (19 species) and both Nambo and Batu Gong beaches with 17 species. The highest abundance of phytoplankton was found on Bokori Island (563 individuals/L) and the lowest abundance was found on Batu Gong beach (237 individuals/L). The highest diversity index value was found at Toronipa Beach (2.72) while the lowest diversity index value was found at Batu Gong Beach (2.13). For the dominance index value, the highest value was obtained at Batu Gong Beach (0.18) and the lowest value was obtained at Toronipa Beach (0.08). The difference in the structure of the phytoplankton community found in different locations is due to variation of the environmental conditions.
Analysis of the Degradation of Nutritional and Bioactive Components of Purple Sweet Potato during Drying into Flour Using Cabinet Dryer Putra, Reski Praja; Sukainah, Andi; Mukhlis, Andi Muhammad Akram; Yulianti, Yulianti; Annisa, Khaerung
Journal of Agroscience Indonesia Vol 1, No 1 (2023): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v1i1.47678

Abstract

Sweet potato has the potential to be developed as a source of raw material for making flour to substitute the use of wheat flour. The sweet potatoes used in this study as flour were sweet potatoes with purple flesh. Processing of purple sweet potato into flour can be done through the drying process. The purpose of this study was to evaluate the effect of the temperature used in the cabinet dryer on the rate of degradation of the nutritional components and bioactive components of purple sweet potato during the flouring process. Purple sweet potato is cleaned and made into chips with a size of ± 2 mm and then dried in a cabinet dryer. The variables in this study were temperature (50 ºC, 55 ºC, 60 ºC) and drying time (1, 2, 3, 4, 5, 6, 7, 8 hours). Each treatment was repeated 3 times and observed for water content, total sugar, reducing sugar, beta-carotene, anthocyanins, polyphenols, and antioxidant activity. Data were analyzed using a Completely Randomized Factorial Design followed by Duncan's Test. The results showed that temperature and drying time had a significant effect on the nutritional and bioactive components of purple sweet potato during the drying process. A temperature of 60 ºC can be recommended as one of the temperatures used to dry purple sweet potatoes with a drying time of 5 hours. At this temperature and drying time, the anthocyanin content and antioxidant activity still have their biological properties. The characteristics of purple sweet potato slices in this treatment were 9.62% water content, 0.84% total sugar, 0.52% reducing sugar, 0.74% beta-carotene, 25.25% anthocyanins, 4.93% polyphenols, and 2.29% antioxidant activity.
Thin Layer Drying Kinetics of Dried Mango Acid at Different Drying Temperature in A Food Dehydrator Rauf, Reski Febyanti; Sari, Dian Aninda; Syam, Husain; Jamaluddin, Jamaluddin; Rivai, Andi Alamsyah
Journal of Agroscience Indonesia Vol 1, No 1 (2023): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v1i1.46779

Abstract

Dried mango acid has been known for a long time as a traditional food product made from unripe mangoes. This product is dried to treat damaged mangoes due to an abundant harvest. One of the drying methods that can be used for this product is a food dehydrator, but information regarding the kinetics of drying manganese acid for drying is still lacking. This study aimed to analyze the effect of drying temperature using a food dehydrator on the drying kinetics characteristics of dried mango acid. Young mango slices were dried at three temperature levels of 40oC, 50oC and 60oC until the moisture content reached equilibrium. Weight, moisture content, drying rate, moisture ratio, and effective moisture diffusivity were analyzed. The results of the moisture ratio analysis were applied and evaluated in several mathematical models of thin layer drying and the curve fitting process was carried out through the application of nonlinear regression analysis. The results showed that the most suitable mathematical model to describe the drying characteristics of a thin layer of mango acid using a food dehydrator is the Page model. The value of effective moisture diffusivity drying mango acid at a temperature of 40oC was 1.826 x 10-10 m2/s, a temperature of 50oC was 3.651 x 10-10 m2/s and a temperature of 60oC was 4.564 x 10-10 m2/ s. The results of this research can be used as information to optimize the mango acid drying process.
Analysis of Value Added Comparison of Characteristics of Millet Flour (Setaria italica) of Selayar and Enrekang Local Varieties Rahmah, Nur; Hidayat, Annisa Aulia Ramadhani
Journal of Agroscience Indonesia Vol 1, No 1 (2023): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v1i1.46938

Abstract

Food diversification by utilizing millet flour (Setaria italica) will provide added value that can significantly increase the economic value of various types of food made from millet flour. Therefore this research was conducted to compare the characteristics of the local varieties of Selayar and Enrekang millet flour and to calculate the added value ratio of millet flour. The research method is proximate testing including moisture content, protein content, and ash content; and value added analysis. The results showed that there were characteristic differences between the local varieties of Selayar and Enrekang millet flour. The results of the Selayar local variety millet flour test: Enrekang were 5.04% : 4.85% moisture content; protein content 17.31% : 15.42%; and ash content 10.37 : 8.94%; and the analysis results of added value of millet flour amounting to Rp.32,358/kg of raw material. The conclusion from the research results is that the Selayar variety millet flour has superior nutritional value, namely protein, moisture content, and ash content compared to Enrekang variety barley flour; and millet flour processing has a large added value of zero (32,358)> 0) so that it provides positive added value.
The Analysis of Growth And Survival Rate of Carp (Cyprinus Carpio) Rearing With Addition of Water Hyacinth Flour (Eichornia Crassipes) As an Artificial Feed Utomo, Munzir; Rais, Muhammad; Kaseng, Ernawati Syahruddin
Journal of Agroscience Indonesia Vol 1, No 2 (2023): November
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v1i2.56175

Abstract

This research was an experimental study aiming to determine the effect of difference in commercial feed and artificial feed with the addition of water hyacinth (Eichornia crassipes) flour. There were 6 experimental units which included 2 treatments and 3 replications, the measured parameters were growth which includes absolute weight growth, absolute length growth and specific growth rate, survival rate and feed efficiency which includes feed conversion ratio, feed utilization efficiency and protein conversion ratio. Water quality parameters, including ammonia, pH and temperature were also measured in this study. The research data were analyzed using the t test data analysis method. The results showed that the feeding of commercial feed and the artificial feed with the addition of water hyacinth flour did not have a significantly different effect on growth parameters, survival rate, feed efficiency and water quality (p>0.05). The best treatment was produced by the artificial feeding treatment with addition of water hyacinth flour on growth and feed efficiency parameters but produced a lower result on survival rate compared to the commercial feeding treatment. In conclution, the artificial feed with addition of water hyacinth flour could be used as an alternative feed to reduce the cost of fish feed cost during aquaculture.
Development of Probiotic Products Made From Soy Milk With The Addition of Red Dragon Fruit Extract Concentration As a Source of Antioxidants Wati, Fatma; Jamaluddin, Jamaluddin; Sukainah, Andi
Journal of Agroscience Indonesia Vol 2, No 1 (2024): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v2i1.64702

Abstract

This research is an experimental study that aims to determine the effect of the concentration of red dragon fruit extract on the quality and antioxidant activity of probiotic soyghurt products or fermented soy milk. This study used an experimental method with a RAL experimental design consisting of 4 treatments and 3 replications. The treatment variable in this study was the addition of red dragon fruit extract with concentrations of K(0%), A(5%), B(10%), and C(`15%), while the observation variable in this study was the total calculation of LAB, protein content, fat content, vitamin C content, pH, total acid, antioxidant activity analysis, and organoleptic testing (color, aroma, texture, and taste). The data obtained from the results of this study were tested for normality and homogeneity using SPSS version 20 software. Then, the analysis was carried out using analysis of variance (ANOVA) and continued with Duncan's further test. Based on the results of normality and homogeneity tests, all data were normally distributed and homogeneous. Based on the analysis of variance ANOVA obtained Fcount>Ftable 5% level. This shows that all treatments have a significant effect on the observed variables in the study. The results showed that treatment C was the best treatment because it was preferred by the panelists with a total BAL value of 11.23 Log Cfu/ml, 6.1% protein content, 5.32% fat content, 0.09% vitamin C, pH 4.65. , total acid 1.74%, and antioxidant activity 62.95%.
Utilization of Bacillus subtilis Culture for Fermentation of Arabica Coffee (Coffea arabica) from Toraja Regency Asdar, Asdar; Patang, Patang; Sukainah, Andi
Journal of Agroscience Indonesia Vol 1, No 2 (2023): November
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v1i2.56291

Abstract

The aim of this research was to determine the effect of giving Bacillus subtilis concentrations on caffeine levels and the physicochemistry of Arabica coffee beans. This study used a Complete Randomized Design (RAL) where the concentration of B. subtilis was 0%, 1%, 2%, 3%, 4%, 5%. Variables observed in this study included total plate numbers (ALT), total titrated acid (TAT) and pH, as well as arabica coffee bean tests (water and caffeine content). The results of this study show that B. subtilis affects ALT, TAT, pH, water content and caffeine content of fermented liquid in arabica coffee beans. The lowest caffeine content of arabica coffee beans is made from arabica coffee beans added 5% B. subtilis during fermentation with a caffeine content of 1.34%.
Change of Color and Growth of Koi Fish (Cyprinus rubrofuscus) with Addition of Seaweed Extract (Kappaphycus alvarezii) on Feeds Syamsinar, Syamsinar; Jamaluddin, Jamaluddin; Indrayani, Indrayani
Journal of Agroscience Indonesia Vol 1, No 2 (2023): November
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v1i2.56692

Abstract

Seaweed is a marine plant belonging to the benthic macroalgae which lives a lot attached to the bottom of the waters. Seaweed has three main types of pigments, namely chlorophyll, carotenoids, and phycobiliproteins. The content of carotenoids is one of the most important groups of natural pigments which functions to pigment skin color (scales). Carotenoids also affect fish growth, with the availability of carotenoids in the fish's body, raw materials are available to be synthesized into important compounds needed by fish. This study aimed to analyze the effect of adding seaweed extract to feed on the brightness and growth of koi fish. This study is an experimental study using a completely randomized experimental design (CRD) consisting of 4 treatments with 3 repetitions. The treatments consisted of treatment K (100% commercial feed), A (7% seaweed extract, 93% commercial feed), B (5% seaweed extract, 95% commercial feed), C (3% seaweed extract, 97% commercial feed). Each treatment was observed on color brightness and growth (absolute weight, SGR), feed utilization (FCR and EPP), water quality, temperature, pH, and ammonia. The data was processed using SPSS version 24 program with Tukey HSD analysis. The results of this study showed that the administration of seaweed extract with different concentrations affected the color brightness and growth of koi fish (Cyprinus rubrofuscus). Where treatment A was the best treatment for color brightness 13.87, and treatment C was the best treatment for growth with absolute weight growth of 2.5 grams, SR 90%, FCR 1.7%, EPP 58%.
Analysis of Suitability of Water Quality Parameters for Vaname Shrimp (Litopenaeus Vannamei) Cultivation in Barombong Village Ma’sum, Andi Bayani; Jamaluddin, Jamaluddin; Patang, Patang
Journal of Agroscience Indonesia Vol 1, No 2 (2023): November
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v1i2.56051

Abstract

The South Sulawesi region has ideal land resources for aquaculture, such as the coastal area of Barombong village, where land use has not been fully utilized by the local community. Good weather and qualified workers have the potential to develop vaname shrimp aquaculture. Beside as a tourist attaction, the coastal areas can also be utilized for aquaculture. Therefore, the purpose of this study was to analyze the suitability of water quality parameters for vaname shrimp cultivation in Barombong Beach. This study used a quantitative descriptive research with observational methods and water quality measuemeremts covering temperature, brightness, pH, dissolved oxygen, salinity, phosphate, nitrate, ammonia and plankton at three different stations, namely station 1 located near the mouth of the Jeneberang River, station 2 in behind Gor Barombong, and station 3 in the mangrove area. The data analysis technique used is quantitative descriptive analysis and scoring analysis. The results showed that the water quality at Barombong Beach at station 1 with a score of 95.8%, station 2 with a score of 95.8%, and station 3 with a score of 100% is still within the range of water quality standards for the life of white vaname shrimp. and therefore it is suitable for vannamei shrimp (Litopenaeus vannamei) aquaculture.

Page 1 of 2 | Total Record : 15

 1   2 

Filter by Year

2023 2024


Reset
Filter By Issues
All Issue Vol 2, No 1 (2024): May Vol 1, No 2 (2023): November Vol 1, No 1 (2023): May