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', Rahmayuni
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Agriculture, Biological Sciences & Forestry

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Perbedaan Konsentrasi Kitosan Terhadaptingkat Kesukaan dan Daya Simpan Tahu Manurung, Januari; Efendian, Raswen; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purposeof this studyistodeterminethe exactconcentration ofchitosanonorganoleptic qualityandstorabilityknow. The research wasdoneexperimentallybyusingCompletely Randomized Design(CRD) nonfactorialconsistingof 4treatments and 4replications. Thetreatmentinthispeneletinis: K0=Withoutthe addition ofchitosanconcentration(0%), K1=Addition of1% chitosanconcentrationofstock solution, K2=Addition of2% chitosanconcentrationofstock solutionandK3=Addition of3% chitosanconcentrationofstock solution.The data obtainedwere statistically analyzedusinganalysisof variance(ANOVA), followed by Duncan's testNewMultiple RangeTest(DNMRT) atthe level of 5%. The best treatmentattheintensive searchwasoutwiththe addition of2% chitosanconcentrationwithpH, totalbacteria, protein content andassessmentrequirementsorganeleptikaccordancewithSNI01-3142-1998andcanextend the shelf life. Keyword :Chitosan, shelf life, Tofu
Potensi Tepung Ubi Jalar Ungu (Ipomoea batatas l.), Tepung Tempe dan Tepung Udang Rebon Dalam Pembuatan Kukis Sipayung, Ervissa N; Herawati, Netti; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to acquire best cookies which has high nutrition content from purple sweet potato flour and combination of tempe flour with small shrimp flour and agree with quality standard of cookies (SNI 01-2973-1992) that is maximum 5% of moisture content, maximum 2% of ash content and minimum 6% of protein content. This research used Complete Randomized Design (CRD) with four treatments and four replications. The treatments were K1 (tempe flour 95,24%, small shrimp flour 4,76%), K2 (tempe flour 71,43%, small shrimp flour 28,57%), K3 (tempe flour 47,62%, small shrimp flour 52,38%) and K4 (tempe flour 23,81%, small shrimp flour 76,19). Data were analized using ANOVA and DNMRT the level 5%. The result show that the using of tempe flour and small shrimp flour different in each treatments gave the significant effect to the moisture content, ash content, protein content and calcium content. The best cookies in this research is was K2. Keywords : Cookies, purple sweet potato, tempe flour and small shrimp flour
VARIASI PENAMBAHAN PATI SAGU TERMODIFIKASI HMT (HEAT MOISTURE TREATMENT) TERHADAP SIFAT SENSORI MI SAGU INSTAN Hutagalung, Eva Astriani; Johan, Vonny Setiaries; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The objectiveof this research were to produce instant noodles made from nature sago starch and sago starch modified by heat moisture treatment and to get the best sensory properties that meets the indonesian instant noodle standard (SNI 01- 3551- 2000). The design used in this study were completely randomized design with 5 treatments and 4 replications. The treatment were the ratio between nature sago starch and sago starch modified by heat moisture treatment. The data obtained were statistically analyzed using analysis of variance (ANOVA) and followed by a test using Duncan's New Multiple Range Test (DNMRT) at the level of 5%. The results showed, that variation ofnature starch sago and sago starch modified by heat moisture treatment significanly affected organoleptic test except taste, that meets the indonesian instant noodle standard (SNI 01- 3551- 2000). The best sensory propertis are in treatment according to descriptive test of ratio nature sago starch and sago starch modified by heat moisture treatment 1:1 is less colored brown to slightly brown, not flavored sago, slightly chewy texture, whille the hedonic test assessed according to the likes of panelist.   Key words: instant noodles, nature sago starch, sago starch modified by heat moisture treatment.
Penggunaan Whippy Cream Dalam Pembuatan Es Krim Soyghurt Pangga, Noven Rae; Rossi, Evy; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Soyghurt is fermented products like yoghurt which is made from soya milk by using probiotic bacteria such as Lactobacillus acidophilus and                  L. bulgaricus. To improve various processed soybean and supports the sale in the community, soyghurt was  processed to ice cream.  In order to increase  low fat in soyghurt ice cream, it should be added vegetable fat, that was whippy cream (W).  The aim of this research was to get the best ratio between whippy cream (W) and soyghurt (S) in making soyghurt ice cream. This research was carried out in an experiment  by using a Completely Randomized Design (CRD) with five treatments (WS1, WS2, WS3, WS4, and WS5 each for the ratio : 10% W and 90% S, 20% W and 80% S, 30% W and 70% S, 40% W and 60% S, and 50% W and 50% S) with three replications.  Data obtained were analyzed statistically using analysis of variance (ANOVA) and if the calculated F is greater than or equal to F table then continued with DNMRT Test at 5% level. The results showed that the combination of W and S in making ice cream significantly improves overrun, melting rate, degree of acidity (pH), total solids, fat and protein content,  but decrease the lactic acid bacteria (LAB)content.  It can be concluded that the best treatment in making soyghurt ice cream was WS5 treatment (50% Whippy cream and 50% Soyghurt).   Keywords : Whippy cream, Ice Cream, Soyghurt,
Potensi Cuka Kayu dari Eucalyptus pellita dan Acacia mangium Wild Sebagai Antimikroba ', Sudarnyoto; Johan, Vonny Setiaries; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Waste timber during logging Eucalyptus pellitaand Acacia mangium Wild from plant forest industry has not been in use, where it can processing as wood vinegar. The purposed of this study were to obtain wood vinegar from Eucalyptus pellita and Acacia mangium Wild and determine the antimicrobial activity from both wood vinegar. Antimicrobial activity conducted with view clear zone around the paper disc soaked in vinegar on a medium Nutrient Agarcontains microbial pathogens Staphylococcus aureus and Escherichia coli. Bothwoodvinegardilutedwithdistilled water at concentration of50%, 40%, 30%, 20% and10% respectively, andhad 3replicatesconcentration. The results showed that the yield of wood vinegar fromEucalyptus pellitais 32.89% and fromAcacia mangium Wild is 29.63%.Woodvinegarfrom Eucalyptuspellitaata concentration of 10% has azone ofinhibitionagainstStaphylococcus aureusaveragediameter3.38mmand50% at concentration 7.15mm, while theconcentration of10% inhibition zoneinthe bacteri Escherichiacolithe average diameter7.24mmand50% at concentration 8.79mm. Wood vinegar from all concentration indication has activity antimicrobial. Growth of Staphylococcus aureus and Escherichia coli was inhibited by both wood vinegar at concentration of 10%. Keywords: Wood Vinegar, Eucalyptus pellita, Acacia mangium Wild.
Penambahan Karaginan Terhadap Mutu Sirup Kulit Kayu Manis Faruqi, Safraul; Ali, Akhyar; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study aims to determine the best concentration of carrageenan on the quality of cinnamon bark syrup. Research conducted experiments using a completely randomized design (CRD) with 7 treatment that K0 = without carrageenan ; K1 = Carragenan 1 %; K2 = Carragenan 1.2 %; K3 = Carragenan 1.4 %; Carragenan K4 = 1.6 %; Carragenan K5 = 1.8 %; K6 = Carragenan 2 %. The results showed that the concentration of carrageenan significantly affect the pH value, the viscosity of the sucrose concentration, homogeneity of the emulsion, the color of the hedonic test, the color and flavor of the descriptive test. Concentration K1 (addition of carrageenan 1 %) with a pH of 4.22; levels of sucrose 64.88 %; levels sinamaldehid 0.6429 %; viscosity 40.75 g/cm.s in the first week and 32.87 g/cm.s on the second week , the homogeneity of the emulsion 95.83 % in the first week and 94.17 % in the second week. Keywords : Syrup cinnamon bark, carragenan.
Evaluasi Mutu Kukis Yang Disubstitusi Tepung Sukun (Artocarpus communis) Berbasis Minyak Sawit Merah (Msm), Tepung Tempe dan Tepung Udang Rebon (Acetes erythraeus) Murni, Tri; Herawati, Netty; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The main material in making cookies is wheat flour and it also can be substituted by the using of sukun flour. The purpose of changing that flour is for getting the cookies whit the good content of nutrient and indirectly it also can decrease the depended of wheat flour which is import product and the content of gluten that has negative effect for the autism children. The purpose of this research is to learn about the formulation of making cookies that the main maetial is sukun flour based red palm oil, tempe flour, and shrimp flour rebon and to know about the receptive of panelist toward the cookies that is produced. This research is held experimentally by using Complete Randomized Design (CRD) consisting of four treatments and four replications. The treatmen that is hoal are SKA (wheat flour 100%, sukun flour 0%), SKB (wheat flour 66,6%, sukun flour 33,4%), SKC (wheat flour 33,4%, sukun flour 66,6%), SKD (wheat flour 0%, sukun flour 100%). Based on chemical analysis and assessment of organoleptic, the best cookies is SKD which has a moisture content (3,93%), ash content (2,34%), protein levels (10,30%), and it can be received by adult and children panelist. Key words: Cookies, wheat flour, and sukun flour
Co-Authors ', Sudarnyoto Akhyar Ali Ervissa N Sipayung Eva Astriani Hutagalung, Eva Astriani Evi Sribudiani Faizah Hamzah Fifin Nofiyana Indra Eka Putra Januari Manurung M. Atep Solihin Netti Herawati Netty Herawati Noven Rae Pangga Noviar Harun Raswen Efendi Rossi, Evy Safraul Faruqi Shanti Fitriani Tri Murni USMAN PATO Vonny Setiaries Johan Yucha Eklesia Sitepu