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Pallangga: Journal of Agriculture Science and Research
Published by Universitas Bosowa
ISSN : 29874149     EISSN : 29875994     DOI : https://doi.org/10.56326/pallangga.v2i2
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology
PALLANGGA: Journal of Agriculture Science and Research merupakan jurnal ilmiah yang mempublikasikan hasil penelitian dan hasil pemikiran termasuk pengembangan dan review bidang pertanian yang mencakup antara lain ilmu tanah, budidaya tanaman semusim, budidaya pertanian dan perkebunan, pangan olahan, rekayasa pangan, analisis pangan, mikrobiologi pangan, manajemen agribisnis, ekonomi pertanian dan sosiologi pedesaan. Bagi penulis yang memiliki artikel pada bidang ini dapat disesuaikan dengan panduan penulisan dan template kemudian disubmit secara online di website jurnal dengan melakukan registrasi terlebih dahulu.
Arjuna Subject : -
Articles 150 Documents
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Pemanfaatan Buah Nipah (Nypa fruticans wurmb) Dalam Pembuatan Velva Dengan Perbandingan Buah Nanas (Ananas comosus L.) Rindi Antika Sari; Fatmawati Fatmawati; Abdul Halik
PALLANGGA: Journal of Agriculture Science and Research Vol. 4 No. 2 (2026): PALLANGGA: Journal of Agriculture Science and Research, Juli 2026
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v4i2.6839

Abstract

Velva is a frozen food made from fruit puree that is low in fat and high in fiber. The use of nipah fruit as an alternative food that grows naturally without special cultivation. This study aims to examine the effect of the ratio of nipah fruit puree and pineapple fruit on overrun, melting power, total soluble solids, and organoleptic tests including aroma, color, texture, and taste produced. The research treatment is the ratio of nipah fruit puree to pineapple fruit puree (70%: 30%), (65%: 35%), (60%: 40%), and (55%: 45%). The analysis used the Completely Randomized Design (CRD) method with three replications. The results showed that it had a significant effect on overrun, aroma, color, texture, and taste, but did not have a significant effect on melting power and total soluble solids. The ratio (55% nipah fruit puree: 45% pineapple puree) gave the highest overrun (27.4%), the highest total soluble solids (32.2°Brix), and the most preferred aroma, color, and texture scores among the ratios tested. However, the highest taste score (3.91) was obtained at the 60%:40% ratio, so no single ratio was superior across every parameter measured. Velva merupakan makanan beku terbuat dari puree buah yang rendah lemak dan serat tinggi. Pemanfaatan buah nipah sebagai pangan alternatif yang tumbuh secara alami tanpa budidaya secara khusus. Penelitian ini bertujuan untuk mengkaji pengaruh perbandingan puree buah nipah dan buah nanas terhadap overrun, daya leleh, total padatan terlarut, serta uji organoleptik yang meliputi aroma, warna, tekstur, dan rasa yang dihasilkan. Perlakuan penelitian yaitu perbandingan puree buah nipah dengan puree buah nanas (70%:30%), (65%:35%), (60%:40%), dan (55%:45%). Analisis menggunakan metode Rancangan Acak Lengkap (RAL) dengan tiga kali ulangan. Uji lanjutan yang digunakan yaitu Uji Beda Nyata Terkecil (BNT). Hasil menunjukkan bahwa berpengaruh nyata terhadap overrun, aroma, warna, tekstur, dan rasa, namun tidak berpengaruh nyata terhadap daya leleh dan total padatan terlarut. Perbandingan (puree buah nipah 55%: puree buah nanas 45%) memberikan hasil terbaik ditinjau dari analisis fisik yaitu overrun 27,4%, daya leleh 5,1 menit, total padatan terlarut 32,2ºbrix, dan uji organoleptik yaitu aroma (Skor 3,99), warna (Skor 3,67), dan tekstur (Skor 3,61). Skor rasa tertinggi (3,91) justru diperoleh pada perbandingan 60%:40%, sehingga tidak terdapat satu perlakuan tunggal yang unggul pada seluruh parameter yang diuji.
Teknik Budidaya Dan Kendala Produksi Kedelai (Glycine max (L.) Merr.) Di Balleangin Marcelina Marcelina; A. Muhibuddin Muhibuddin; Murniati Murniati
PALLANGGA: Journal of Agriculture Science and Research Vol. 4 No. 2 (2026): PALLANGGA: Journal of Agriculture Science and Research, Juli 2026
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v4i2.6887

Abstract

Soybean productivity at the farmer level is influenced by seed quality, crop management, pest pressure, and access to production inputs. This study described soybean cultivation practices and production constraints in Balleangin Village, Balocci District, Pangkajene and Islands Regency, South Sulawesi. A qualitative descriptive survey was conducted on 9–25 July 2025. Five active soybean farmer-group leaders were selected purposively as key informants. Primary data were collected through interviews and field observations, while secondary data were obtained from literature and related institutions. Farmers cultivated soybean on post-rice fields using saved Anjasmoro seed, tractor tillage, herbicide-based land clearing, dibbling or corn seeder planting, organic and inorganic fertilizers, and manual or chemical pest and weed control. The reported productivity ranged from 1.00 to 1.25 t/ha, with a mean of 1.15 t/ha. The main constraints were limited access to certified seed, armyworm and wild-animal attacks, symptoms identified by farmers as Fusarium wilt, uncertain weather, and limited production infrastructure. The findings indicate that the main improvement priorities are seed quality assurance, balanced fertilization, integrated pest management, and better postharvest facilities. Because the study involved five key informants, the results represent a local case and should not be generalized to all soybean farmers. Produktivitas kedelai di tingkat petani dipengaruhi oleh mutu benih, pengelolaan tanaman, tekanan organisme pengganggu, dan akses sarana produksi. Penelitian ini mendeskripsikan teknik budidaya dan kendala produksi kedelai di Desa Balleangin, Kecamatan Balocci, Kabupaten Pangkajene dan Kepulauan, Sulawesi Selatan. Survei deskriptif kualitatif dilaksanakan pada 9–25 Juli 2025. Lima ketua kelompok tani kedelai aktif dipilih secara purposif sebagai informan kunci. Data primer diperoleh melalui wawancara dan observasi lapangan, sedangkan data sekunder berasal dari literatur dan instansi terkait. Petani membudidayakan kedelai pada lahan sawah setelah padi menggunakan benih Anjasmoro simpanan panen, pengolahan tanah dengan traktor, pembersihan lahan menggunakan herbisida, penanaman secara tugal atau corn seeder, pemupukan organik dan anorganik, serta pengendalian gulma dan hama secara manual maupun kimiawi. Produktivitas yang dilaporkan berkisar 1,00–1,25 ton/ha dengan rata-rata 1,15 ton/ha. Kendala utama meliputi keterbatasan benih bersertifikat, serangan ulat grayak dan hewan liar, gejala yang diidentifikasi petani sebagai layu fusarium, cuaca tidak menentu, serta keterbatasan sarana produksi. Prioritas perbaikan meliputi jaminan mutu benih, pemupukan berimbang, pengendalian hama terpadu, dan penguatan fasilitas pascapanen. Karena penelitian hanya melibatkan lima informan kunci, hasilnya merupakan gambaran kasus lokal dan tidak dapat digeneralisasi kepada seluruh petani kedelai.
Pengaruh Rasio Jamur Tiram Putih (Pleurotus ostreatus) Dan Tahu terhadap Karakteristik Nugget Nabati Anggi Erpilla; Abdul Halik; Fatmawati Fatmawati
PALLANGGA: Journal of Agriculture Science and Research Vol. 4 No. 2 (2026): PALLANGGA: Journal of Agriculture Science and Research, Juli 2026
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v4i2.6902

Abstract

This study evaluated the effect of white oyster mushroom-to-tofu ratio on the protein content, moisture content, and sensory acceptance of a plant-based nugget. Four formulations were prepared using mushroom-to-tofu ratios of 90:10 (P1), 85:15 (P2), 80:20 (P3), and 75:25 (P4). The experiment used a completely randomized design with three replications. Protein and moisture contents were measured, while color, aroma, texture, and taste were assessed using a hedonic test. Data were analyzed by one-way analysis of variance, followed by the least significant difference test when a significant effect was detected at a = 0.05. The formulation ratio significantly affected protein content (p = 0.029), but did not significantly affect moisture content (p = 0.188), aroma (p = 0.080), color (p = 0.171), texture (p = 0.207), or taste (p = 0.245). Protein and moisture contents ranged from 6.03–7.21% and 46.08–51.30%, respectively. P4 produced the highest protein content (7.21%) and color score (4.04), whereas P2 obtained the highest aroma (4.13), texture (3.83), and taste (4.19) scores. Because sensory differences were not statistically significant, no single formulation could be established as the overall best treatment. The results indicate that tofu proportion influenced protein content, but further formulation optimization and complete statistical reporting are required before nutritional superiority or product-standard compliance can be concluded. Penelitian ini mengevaluasi pengaruh rasio jamur tiram putih dan tahu terhadap kadar protein, kadar air, serta penerimaan sensori nugget nabati. Empat formulasi dibuat menggunakan rasio jamur tiram putih:tahu sebesar 90:10 (P1), 85:15 (P2), 80:20 (P3), dan 75:25 (P4). Penelitian menggunakan Rancangan Acak Lengkap dengan tiga ulangan. Kadar protein dan kadar air dianalisis, sedangkan warna, aroma, tekstur, dan rasa dinilai melalui uji hedonik. Data dianalisis menggunakan analisis ragam satu arah dan dilanjutkan dengan uji Beda Nyata Terkecil apabila terdapat pengaruh nyata pada a = 0,05. Rasio formulasi berpengaruh nyata terhadap kadar protein (p = 0,029), tetapi tidak berpengaruh nyata terhadap kadar air (p = 0,188), aroma (p = 0,080), warna (p = 0,171), tekstur (p = 0,207), dan rasa (p = 0,245). Kadar protein dan kadar air masing-masing berkisar 6,03–7,21% dan 46,08–51,30%. P4 menghasilkan kadar protein tertinggi (7,21%) dan skor warna tertinggi (4,04), sedangkan P2 menghasilkan skor aroma (4,13), tekstur (3,83), dan rasa (4,19) tertinggi. Karena perbedaan atribut sensori tidak nyata, tidak terdapat satu formulasi yang dapat ditetapkan secara statistik sebagai perlakuan terbaik secara keseluruhan. Hasil ini menunjukkan bahwa proporsi tahu memengaruhi kadar protein, tetapi optimasi formulasi dan pelaporan statistik yang lengkap masih diperlukan sebelum keunggulan gizi atau kesesuaian standar produk dapat disimpulkan.
Respons Selada Merah (Lactuca sativa L.) Terhadap Konsentrasi AB Mix Pada Hidroponik Rakit Apung Elisa Taruk Allo; Abri Abri; Arief Nasution
PALLANGGA: Journal of Agriculture Science and Research Vol. 4 No. 2 (2026): PALLANGGA: Journal of Agriculture Science and Research, Juli 2026
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v4i2.7044

Abstract

Nutrient concentration determines the balance between nutrient availability and osmotic stress in hydroponic lettuce production. This study evaluated the growth and yield response of red lettuce to different AB Mix concentrations in a floating-raft hydroponic system. The experiment was conducted at the Greenhouse of Universitas Bosowa from March to May 2025 using a randomized block design with four treatments: P1 (560 ppm), P2 (653 ppm), P3 (746 ppm), and P4 (840 ppm), each replicated three times. A total of 240 plants were used and 96 plants were observed. Plant height, leaf number, root volume, leaf area, and fresh weight were measured. Data were analyzed using analysis of variance followed by the honestly significant difference test at 5% when treatment effects were significant. P4 produced the highest plant height (18.30 cm), leaf number (9.37 leaves), root volume (9.51 mL), and leaf area (119.22 cm²). P3 produced the numerically highest fresh weight (30.00 g), but the source data stated that fresh-weight differences were not significant. Thus, 840 ppm was the best tested concentration for vegetative growth, whereas 746 ppm showed the highest numerical fresh weight. The interval of 746–840 ppm should be regarded as a promising tested range rather than a mathematically optimized concentration. Konsentrasi nutrisi menentukan keseimbangan antara ketersediaan hara dan tekanan osmotik pada produksi selada secara hidroponik. Penelitian ini mengevaluasi respons pertumbuhan dan hasil selada merah terhadap konsentrasi AB Mix pada sistem hidroponik rakit apung. Penelitian dilaksanakan di Greenhouse Universitas Bosowa pada Maret–Mei 2025 menggunakan rancangan acak kelompok dengan empat perlakuan, yaitu P1 (560 ppm), P2 (653 ppm), P3 (746 ppm), dan P4 (840 ppm), masing-masing diulang tiga kali. Sebanyak 240 tanaman digunakan dan 96 tanaman diamati. Parameter meliputi tinggi tanaman, jumlah daun, volume akar, luas daun, dan bobot basah. Data dianalisis menggunakan analisis ragam dan dilanjutkan uji beda nyata jujur taraf 5% apabila perlakuan berpengaruh nyata. P4 menghasilkan tinggi tanaman 18,30 cm, jumlah daun 9,37 helai, volume akar 9,51 mL, dan luas daun 119,22 cm², yang merupakan nilai tertinggi pada parameter tersebut. P3 menghasilkan bobot basah numerik tertinggi sebesar 30,00 g, tetapi data sumber menyatakan bahwa perbedaan bobot basah tidak nyata. Dengan demikian, 840 ppm merupakan konsentrasi terbaik yang diuji untuk pertumbuhan vegetatif, sedangkan 746 ppm memberikan bobot basah numerik tertinggi. Kisaran 746–840 ppm lebih tepat dinyatakan sebagai rentang uji yang menjanjikan, bukan konsentrasi optimum matematis.
Respons Selada Merah (Lactuca sativa L.) Terhadap Konsentrasi AB Mix Pada Hidroponik NFT Sheila Triana Tulak; Zulkifli Maulana; Muhamad Arief Nasution
PALLANGGA: Journal of Agriculture Science and Research Vol. 4 No. 2 (2026): PALLANGGA: Journal of Agriculture Science and Research, Juli 2026
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v4i2.7045

Abstract

Nutrient concentration is a major determinant of crop performance in nutrient film technique (NFT) hydroponics. This study evaluated the growth and productivity response of red lettuce (Lactuca sativa var. Red Rapid) to different AB Mix concentrations. The experiment was conducted in the greenhouse of the Universitas Bosowa Educational Garden, Bontoramba, Pallangga, Gowa, from 14 April to 23 May 2025. A randomized block design was used with five concentrations, namely 560, 630, 700, 770, and 840 ppm, and three replications. Plant height, number of leaves, leaf area, fresh weight, and root volume were observed. The response differed among traits. A concentration of 770 ppm produced the highest plant height at five weeks after planting (15.96 cm). A concentration of 840 ppm produced the highest fresh weight (57.11 g), root volume (30 mL), and leaf area (115.44 cm²). These results indicate that the concentration producing maximum vegetative height was not identical to that producing the greatest biomass and root development. For production-oriented cultivation, 840 ppm provided the strongest overall performance, whereas 770 ppm was most favorable for plant height. Konsentrasi larutan nutrisi merupakan faktor utama yang menentukan kinerja tanaman pada hidroponik Nutrient Film Technique (NFT). Penelitian ini bertujuan mengevaluasi respons pertumbuhan dan produktivitas selada merah (Lactuca sativa var. Red Rapid) terhadap berbagai konsentrasi pupuk AB Mix. Penelitian dilaksanakan di greenhouse Kebun Pendidikan Universitas Bosowa, Bontoramba, Pallangga, Gowa, pada 14 April–23 Mei 2025. Penelitian menggunakan rancangan acak kelompok dengan lima konsentrasi, yaitu 560, 630, 700, 770, dan 840 ppm, serta tiga ulangan. Parameter yang diamati meliputi tinggi tanaman, jumlah daun, luas daun, bobot basah, dan volume akar. Respons terbaik berbeda antarparameter. Konsentrasi 770 ppm menghasilkan tinggi tanaman tertinggi pada umur 5 MST, yaitu 15,96 cm. Konsentrasi 840 ppm menghasilkan bobot basah (57,11 g), volume akar (30 mL), dan luas daun (115,44 cm²) tertinggi. Hasil ini menunjukkan bahwa konsentrasi yang memaksimalkan tinggi tanaman tidak sama dengan konsentrasi yang menghasilkan biomassa dan perkembangan akar tertinggi. Untuk tujuan produksi, konsentrasi 840 ppm memberikan kinerja keseluruhan paling kuat, sedangkan 770 ppm paling mendukung pertumbuhan tinggi tanaman.
Pengaruh Pupuk Organik Cair Limbah Ikan terhadap Pertumbuhan dan Hasil Kacang Panjang Miranti Miranti; Zulkifli Maulana; A Faturahman Hala
PALLANGGA: Journal of Agriculture Science and Research Vol. 4 No. 2 (2026): PALLANGGA: Journal of Agriculture Science and Research, Juli 2026
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v4i2.7070

Abstract

Fish-processing waste can be converted into liquid organic fertilizer (LOF), offering a potential nutrient source while reducing organic waste. This study evaluated the response of yardlong bean (Vigna sinensis L.) growth and yield to different concentrations of fish-waste LOF. The experiment was conducted at the Integrated Farming System Educational Garden of Universitas Bosowa using a randomized block design with four treatments, namely P0 (0 mL/L), P1 (50 mL/L), P2 (75 mL/L), and P3 (85 mL/L), and three replications. The recorded vegetative variables were plant height, number of leaves, stem diameter, and leaf width, whereas the generative variables were pod length, fresh pod weight, and number of pods. Based on the treatment means, P3 produced the greatest plant height (190.83 cm), stem diameter (4.38 mm), and fresh pod weight (531.40 g). P1 produced the highest number of leaves (64.30), leaf width (8.07 cm), and pod length (82.09 cm), while P2 produced the highest number of pods (11.87). Overall, concentrations of 75–85 mL/L provided the strongest yield response, although the best concentration differed among measured traits. Limbah pengolahan ikan dapat dimanfaatkan sebagai pupuk organik cair (POC), sehingga berpotensi menyediakan unsur hara sekaligus mengurangi limbah organik. Penelitian ini bertujuan mengevaluasi respons pertumbuhan dan hasil kacang panjang (Vigna sinensis L.) terhadap berbagai konsentrasi POC limbah ikan. Penelitian dilaksanakan di Kebun Pendidikan Integrated Farming System Universitas Bosowa menggunakan rancangan acak kelompok dengan empat perlakuan, yaitu P0 (0 mL/L), P1 (50 mL/L), P2 (75 mL/L), dan P3 (85 mL/L), serta tiga ulangan. Parameter vegetatif meliputi tinggi tanaman, jumlah daun, diameter batang, dan lebar daun, sedangkan parameter generatif meliputi panjang polong, berat segar polong, dan jumlah polong. Berdasarkan nilai rerata perlakuan, P3 menghasilkan tinggi tanaman (190,83 cm), diameter batang (4,38 mm), dan berat segar polong (531,40 g) tertinggi. P1 menghasilkan jumlah daun (64,30 helai), lebar daun (8,07 cm), dan panjang polong (82,09 cm) tertinggi, sedangkan P2 menghasilkan jumlah polong terbanyak (11,87 buah). Secara keseluruhan, konsentrasi 75–85 mL/L memberikan respons hasil paling kuat, meskipun konsentrasi terbaik berbeda antarparameter.
Pemanfaatan Kulit Buah Naga Merah (Hylocereus polyrhizus) Dalam Pembuatan Permen Jelly Dengan Penambahan Gum Arab Bunga Rara; Rosdiani Aziz; Abdul Halik
PALLANGGA: Journal of Agriculture Science and Research Vol. 4 No. 2 (2026): PALLANGGA: Journal of Agriculture Science and Research, Juli 2026
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v4i2.7072

Abstract

Jelly candy is a soft textured confectionery product processed with the addition of hydrocolloids, one of which is gum arabic, used to modify the texture to produce a chewy product. This study aims to investigate the effect of adding gum arabic to red dragon fruit jelly candy on moisture content, ash content, total soluble solids, and organoleptic testing, which includes aroma, color, texture, and taste. The experimental treatments involved adding gum arabic at concentrations of (5%, 10%, 15%, 20%). The analysis used the Completely Randomized Design (CRD) method with three replications. The follow up test used was the Least Significant Difference (LSD) test. The results of the study showed that the addition of gum arabic had a significant effect on ash content, total soluble solids, aroma, and color, but no significant effect on moisture content, texture, and taste. The addition of 5% gum arabic yielded the best results in terms of ash content (0.4%), total soluble solids (52.2°Brix), and organoleptic testing, which included a slightly preferred aroma (score 3.1) and a preferred color (score 3.9). Permen jelly merupakan kembang gula bertekstur lunak, yang diproses dengan penambahan hidrokoloid salah satunya gum arab yang digunakan untuk modifikasi tekstur sehingga menghasilkan produk yang kenyal. Penelitian ini bertujuan untuk mengkaji pengaruh penambahan gum arab permen jelly kulit buah naga merah terhadap kadar air, kadar abu, total padatan terlarut, serta uji organoleptik yang meliputi aroma, warna, tekstur, dan rasa yang dihasilkan. Perlakuan penelitian yaitu penambahan gum arab (5%, 10%, 15%, 20%). Analisis menggunakan metode Rancangan Acak Lengkap (RAL) dengan tiga kali ulangan. Uji lanjutan yang digunakan yaitu Uji Beda Nyata terkecil (BNT). Hasil penelitian menunjukkan pengaruh penambahan gum arab berpengaruh nyata terhadap kadar abu, total padatan terlarut, aroma dan warna, namun tidak berpengaruh nyata terhadap kadar air, tekstur dan rasa. Penambahan gum arab 5% memberikan hasil terbaik ditinjau dari kadar abu (0,4%), total padatan terlarut (52,2ºBrix), serta uji organoleptik yang meliputi aroma agak suka (skor 3,1), dan warna suka (skor 3,9).
Karakteristik Cokelat Batang Berisi Bubuk Daun Kelor Dan Kelapa Sangrai Maria Beatrix Una; Rosdiani Azis; Fatmawati Fatmawati
PALLANGGA: Journal of Agriculture Science and Research Vol. 4 No. 2 (2026): PALLANGGA: Journal of Agriculture Science and Research, Juli 2026
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v4i2.7073

Abstract

This study evaluated the effect of Moringa leaf powder concentration on the physicochemical and sensory characteristics of chocolate bars containing 10% roasted coconut. Four formulations containing 0% (K1), 1% (K2), 2% (K3), or 3% (K4) Moringa leaf powder were prepared using a completely randomized design with three replications. Fat, moisture, and ash contents were analyzed, while color, aroma, taste, and texture were evaluated by 25 panelists using a five-point hedonic scale. Data were analyzed by one-way analysis of variance followed by the least significant difference test when the treatment effect was significant at a = 0.05. Increasing Moringa leaf powder significantly reduced fat content from 42.64% in K1 to 27.76% in K4 and increased moisture content from 1.36% to 3.30%. The treatment also significantly affected color and texture, but did not significantly affect ash content, aroma, or taste. Sensory scores remained within the rather-like to like range. The 1% formulation may be considered a practical candidate because it combined relatively low moisture with acceptable sensory scores; however, an overall optimum and full compliance with a product standard cannot be concluded from the available data because variability statistics, complete formulation details, and several required quality parameters were not reported. Penelitian ini mengevaluasi pengaruh konsentrasi bubuk daun kelor terhadap karakteristik fisikokimia dan sensori cokelat batang yang mengandung kelapa sangrai 10%. Empat formulasi dibuat dengan bubuk daun kelor 0% (K1), 1% (K2), 2% (K3), dan 3% (K4) menggunakan Rancangan Acak Lengkap dengan tiga ulangan. Parameter yang dianalisis meliputi kadar lemak, kadar air, kadar abu, serta tingkat kesukaan terhadap warna, aroma, rasa, dan tekstur menggunakan 25 panelis dan skala hedonik lima tingkat. Data dianalisis dengan analisis ragam satu arah dan dilanjutkan dengan uji Beda Nyata Terkecil apabila perlakuan berpengaruh nyata pada a = 0,05. Peningkatan bubuk daun kelor menurunkan kadar lemak secara nyata dari 42,64% pada K1 menjadi 27,76% pada K4 dan meningkatkan kadar air dari 1,36% menjadi 3,30%. Perlakuan juga berpengaruh nyata terhadap warna dan tekstur, tetapi tidak berpengaruh nyata terhadap kadar abu, aroma, dan rasa. Skor sensori berada pada rentang agak suka hingga suka. Formulasi 1% dapat dipertimbangkan sebagai kandidat praktis karena mengombinasikan kadar air yang relatif rendah dan penerimaan sensori yang baik, tetapi formula optimum dan kesesuaian penuh terhadap standar produk belum dapat disimpulkan dari data yang tersedia karena ukuran keragaman, rincian formulasi, dan beberapa parameter mutu belum dilaporkan.
Pengaruh Penambahan Pasta Uwi Ungu (Discorea alata L) Terhadap Kualitas Organoleptik Es Krim Reski Awaliah; Nurlaila Sari; Andi Rieskha Ramadhani
PALLANGGA: Journal of Agriculture Science and Research Vol. 4 No. 2 (2026): PALLANGGA: Journal of Agriculture Science and Research, Juli 2026
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v4i2.8970

Abstract

The objective of the study was to observe the organoleptic assessment of ice cream added with purple yam paste. This study used a completely randomized design of one factor with three treatments, i.e., P1= 270 g purple yam paste, P2 = 315 g purple yam paste, and P3 = 360 g purple yam paste. The treatments were repeated three times, then continued with least significant difference test. The best result for organoleptic assessment was obtained by the sample with 270 g purple yam paste, 52 g full cream milk, 35 g whipping cream, 0,4 g salt, and 46 g sugar. The favorite rating scores of colour, aroma, taste, and texture were 2,60 (like), 3,85 (like), 3,77 (like), and 3,39 (like). The ice cream sample required 23 minutes to be melt. The results show that the ice cream was accepted by panelists; therefore, it was expected to be favorable to the wider community as a product without artificial additives. Penelitian ini dilakukan untuk mengetahui penilaian karakteristik organoleptik es krim dengan penambahan pasta uwi ungu. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) kemudian dilanjutkan uji beda nyata terkecil (BNT), dimana perlakuan sebanyak tiga dengan ulangan sebanyak empat kali. Perlakuan terdiri dari P1 = pasta uwi ungu 270 g, P2 = pasta uwi ungu 315 g, dan P3 = pasta uwi ungu 360 g. Hasil penilaian organoleptik menunjukkan bahwa perlakuan terbaik yang dipilih oleh panelis terdapat pada perlakuan P3 dengan komposisi pasta uwi 360 g, susu full cream 52 g, whipping cream 35 g, garam 0,4 g, dan gula 46 g. Dengan skor penilaian terhadap warna 3,75 (disukai), aroma 3,85 (disukai), rasa 3,77 (disukai), tekstur 3,39 (disukai) dan pada uji sifat fisik kecepatan meleleh pada es krim selama 23 menit. Hasil penelitian menunjukkan bahwa produk es krim uwi ungu disukai dan diterima oleh panelis sehingga diharapkan dapat menjadi produk es krim yang diterima secara luas dan menjadi pangan fungsional tanpa mengandung bahan tambahan pangan sintetis.
Peran Irigasi Pertanian Terhadap Keberlanjutan Usahatani Sebagai Upaya Pembangunan Desa Nur Zaman; Nurlaela Nurlaela; Nancy Kiay
PALLANGGA: Journal of Agriculture Science and Research Vol. 4 No. 2 (2026): PALLANGGA: Journal of Agriculture Science and Research, Juli 2026
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v4i2.9525

Abstract

Agricultural Irrigation infrastructure plays a crucial role in supporting agricultural production and rural development. This study aims to analyze the role of agricultural irrigation in farming sustainability and to describe its role in supporting rural development. A quantitative approach was employed in this study. Data were collected through a questionnaire using a Likert scale and analyzed using simple linear regression and descriptive statistical analysis. The results showed that agricultural irrigation had a positive and significant effect on farming sustainability, with a coefficient of determination (R²) of 72.5%, while the remaining 27.5% is explained by other factors. In addition, the descriptive analysis revealed that agricultural irrigation plays a very important role in supporting rural development, as indicated by all indicators achieving very high scores, with percentages ranging from 94.67% to 97.33%. Therefore, agricultural irrigation is a strategic factor in promoting farming sustainability while simultaneously supporting sustainable rural development. Infrastruktur irigasi pertanian memiliki peran sangat penting dalam mendukung keberhasilan usaha pertanian dan pembangunan desa. Penelitian ini bertujuan untuk menganalisis peran irigasi pertanian terhadap keberlanjutan usahatani serta mendeskripsikan peran irigasi pertanian dalam mendukung pembangunan desa. Penelitian ini menggunakan pendekatan kuantitatif. Data dikumpulkan melalui kuesioner menggunakan skala Likert dan dianalisis menggunakan regresi linier sederhana serta analisis statistic deskriptif. Hasil penelitian menunjukkan bahwa peran irigasi pertanian berpengaruh positif dan signifikan terhadap keberlanjutan usahatani dengan nilai koefisien determinasi (R²) sebesar 72,5%, sedangkan 27,5% dipengaruhi oleh faktor lain. Selain itu, hasil analisis deskriptif menunjukkan bahwa irigasi pertanian memiliki peran yang sangat tinggi dalam mendukung pembangunan desa, yang ditunjukkan oleh seluruh indikator dengan persentase berkisar antara 94,67% hingga 97,33%. Dengan demikian, irigasi pertanian merupakan faktor strategis dalam mendukung keberlanjutan usahatani sekaligus mendorong pembangunan desa yang berkelanjutan.

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