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Contact Name
Andi Muhammad Akram Mukhlis
Contact Email
am.akram@unm.ac.id
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+6285242635974
Journal Mail Official
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 5 Documents
 1 
Development of an Automated Mushroom House to Optimize Growth and Production of White Oyster Mushrooms (Pleurotus ostreatus) Nur Intan Baharsyah; Jamaluddin Jamaluddin; Andi Muhammad Akram Mukhlis
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 Reski Praja Putra; Andi Sukainah; Andi Muhammad Akram Mukhlis; Yulianti Yulianti; Khaerung Annisa
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 Reski Febyanti Rauf; Dian Aninda Sari; Husain Syam; Jamaluddin Jamaluddin; Andi Alamsyah Rivai
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 Nur Rahmah; Annisa Aulia Ramadhani Hidayat
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.

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