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Andi Muhammad Akram Mukhlis
Contact Email
am.akram@unm.ac.id
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+6285242635974
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j.agroscience@gmail.com
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Kampus UNM Parang Tambung, Jalan Daeng Tata Raya, Makassar, South Sulawesi, Indonesia 90224
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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 
Kasumba Turate As a Raw Material For Functional Herbal Drink Nurfaillah, Nurfaillah; Yanto, Subari; Fadilah, Ratnawaty
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.v2i1.63294

Abstract

Kasumba turate  is one of the functional herbal  plants because it contains polyphenols and  high  antioxidant  activity. Dried  kasumba  turate  flowers from farmers  have  varying concentrations  in each  plastic  packaging  so that  it can  affect the content  of the steeped kasumba turate.  This study aims to determine  the effect of differences in concentration  of kasumba turate  on the quality of functional herbal  drinks. The type of research  used was a completely randomized design with a quantitative  method consisting of one factor,  namely the concentration  of dried kasumba turate flowers. This study consisted of 3 treatments and 1 as control with 3 repetitions, namely: control (0.2 g), treatment A (0.6 g), treatment B (0.8 g), and treatment C (1 g). Each treatment was analyzed for moisture content, ash content, antioxidant  activity (IC50  ), polyphenol content, total  plate  number, and organoleptic  tests related  to  color,  aroma  and  taste.  The  results  showed  that  different  concentrations   of kasumba turate  had a significant effect on the quality of functional herbal  drinks based on water content, ash content, IC50 , polyphenol content, and taste organoleptic  tests. 50The best treatment  in this study was treatment  C with a concentration  of 1 gram of kasumba turate because it had an IC of 102.73 ppm in the medium category.
Cultivation of Tilapia (Oreochromis Niloticus) In Aquaponic System With Different Plants Species Simanullang, Diana Rifka; Patang, Patang; 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.v1i2.56151

Abstract

This study aims to analyze the effect of using different plant species on the growth and survival of tilapia in the aquaponic system and to identify the most effective plant species in maintaining water quality in tilapia rearing with aquaponic systems. This study is an experimental study with a completely randomized design (CRD) with four treatments (the use of kale, lettuce, pakcoy and control without plants) with three replications. The variables observed were the growth and survival of fish during maintenance. The data collected was then analyzed by the ANOVA test. The results showed that there was no significant effect (p>0.05) between the use of different types of plants on the growth of tilapia but the treatment using water spinach gave the highest weight gain for tilapia reaching 2.21g with an absolute length increase of 1.14 cm, and the specific growth rate reached 7.36% per day. The use of different plant species had no significant effect (p<0.05) on the survival of tilapia in the aquaponics system and kale was the most effective plant species in maintaining the water quality performance of tilapia during maintenance.
Effectiveness of Using Natural Coagulants in Making Koro Pedang Tofu Sudarmin, Nur Fajriani Arifuddin; Syam, Husain; 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.v2i1.63295

Abstract

Tofu is a processed food product whose raw material uses soybeans. The purpose of the research conducted was to determine the effectiveness of the addition of natural coagulants in the form of lime and starfruit in the manufacture of tofu with substitution of koro pedang. The research method used is a quantitative method using a two-factor factorial design and three replications. The concentration of natural coagulants in this study were 5% and 7% lime and 20% and 40% starfruit wuluh. This study produced water content values ranging from 70.53-82.31%, cyanide acid levels ranged from 5.77-8.95 mg/kg, protein levels ranged from 9.53- 16.30% and hedonic divided into two, namely hedonic quality in raw tofu includes color ranging from 3.25-3.56%, texture ranging from 3.21-3.68% and aroma ranging from 3.19-3.67% while hedonic quality in fried tofu includes color ranging from 3.20-3.57%, texture ranging from 3.08 - 3.59%, aroma ranging from 3.39-3.73% and taste ranging from 3.43-3.77%. Furthermore, the resulting normality test shows that the data is normally distributed with the Shapiro-Wilk value obtained which is> 0.05 and the homogeneity test shows a significant value which is> 0.05.
Application of Coppeng (Syzygium Cumini L) Fruit Extract in Developing Instant Noodles with Antioxidant Properties Rezkyani, Aprilyanti Nur; Yanto, Subari; Putra, Reski Praja
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.v2i1.66764

Abstract

Coppeng fruit (Syzygium cumini L) is one of the local fruits in Indonesia, especially in Makassar, South Sulawesi. This fruit has many benefits and can act as an anthocyanin antioxidant, and the bioactive content of coppeng fruit extract is also known to act as an anti-inflammatory, worm medicine, anticancer, antibacterial, and antidiabetic. The purpose of this study was to determine the effect of coppeng fruit extract concentration on the physicochemical quality and microbiological contamination of the instant noodles produced and to determine the effect of coppeng fruit extract concentration on the hedonic quality and functional properties of the instant noodles produced. This research method is a quantitative experiment, namely the development of functional instant noodles by utilizing coppeng fruit extract. This study used a Completely Randomized Design (CRD) with 3 replications with the addition of coppeng fruit extract concentrations of 0%, 12%, 14%, and 16%. The results showed that the addition of coppeng fruit extract concentration had a significant effect on the instant noodles produced. The color change of the noodle dough occurred after the addition of a concentration of 12% and the instant noodles produced had met the SNI instant quality standards (01-3551-2000). The best instant noodles were produced from the treatment of coppeng fruit extract concentration of 14%, these noodles have characteristics, namely water content of 3.83%, ALT 4.7 Log colonies/ml, polyphenol content of 8.43%, anthocyanin content of 1.1900 ppm, antioxidant content of 10.57%.
Design of A Pepper Washing Machine From A Modified 2-Tube Washing Machine Basir, Al Qadri; Sukainah, Andi; Akram Mukhlis, Andi Muhammad
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.v2i1.66871

Abstract

This research aims to modify a 2-tube washing machine into a pepper washing machine. You can find out the percentage of peeled and unpeeled seeds as well as the capacity of the tool. The form of research used is research and development (R&D), which aims to develop or modify an existing product. The data analysis technique used in this research is quantitative data analysis technique. The research results concluded that the capacity and percentage level of success of the tool had a capacity of 7 kg in 11.5 minutes or 0.61 kg in 1 minute, with a percentage of peeled pepper seeds of 98.22 percent and pepper seeds not peeled of 1.78 percent. Based on the conclusions of the research results, it is recommended: Make modifications to the net, so that when washing pepper it does not enter between the net gap and the washing tub. Study of the loading system to make it easier to put pepper into the washing tub and unloading so that the seeds can easily come out of the washing tub. Carry out a washing test on a larger cycle.

Page 2 of 2 | Total Record : 15

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