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All Journal Agrovigor: Jurnal Agroekoteknologi Agropolitan Gorontalo Agriculture Technology Journal MALLOMO: Journal of Community Service Perbal : Jurnal Pertanian Berkelanjutan JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Fruitset Sains : Jurnal Pertanian Agroteknologi Perbal: Jurnal Pertanian Berkelanjutan Sabangka Abdimas Jurnal Pengabdian Masyarakat Sabangka CREATIVE: Jurnal Pengabdian Masyarakat JURNAL ABDI SAINS (JURNAL PENGABDIAN AKSI BERKELANJUTAN DAN INOVASI PEMBERDAYAAN MASYARAKAT)
Arsyad, Muh
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 1 
PENGARUH PENGERINGAN TERHADAP LAJU PENURUNAN KADAR AIR DAN BERAT JAGUNG (Zea mays L.) UNTUK VARIETAS BISI 2 dan NK22 Muh Arsyad
Agropolitan Vol 5 No 1: Agropolitan Issue July 2018
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

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Abstract

The aimed of this research is to know the influence of drying to moisture content and weight for hybrid maize Bisi 2 and NK22 and to determined the optimal drying time on those both varieties. The experiment was carried out by drying for four days of drying using Randomized Complete Random Design (RAL) two factorials that is drying day factor with varieties and if significantly different then followed by BNJ advanced test. The results of this study showed that drying on corn both varieties of Bisi 2 and NK22 to moisture content and weight of maize decreased, for NK22 varieties more weight decrease compared with Bisi 2. Effect of drying time and varieties used very significant effect on water content and corn weight. The optimum drying time for the bisi 2 and NK22 was two days drying so that moisture content under 14% or in accordance with Indonesian national standards and the weight of maize was not much decreased.
PENGARUH PENAMBAHAN TEPUNG MOCAF TERHADAP KUALITAS PRODUK BISKUIT Muh Arsyad
Agropolitan Vol 3 No 3: Agropolitan Issue November 2016
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

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Abstract

Mocaf flour is flour derived from cassava which has come throughfermentation process. The purpose of research is to determine the effect of starch Mocaf towards quality biscuits and determine the level acceptance of the panelists on the biscuits with the addition ofMocaf flour. This study has four treatment that the comparison composition between flour andMocafflour ie 100 g flour and 0 g Mocaf flour, 75 g flour and 25 g Mocaf flour, 25 g flour and 75 gMocaf flour, 0 g of flour and 100 g Mocaf flour. Parameters measured were moisture content, ash content and protein content, and organoleptic test on the texture, flavor, color and aroma of biscuits. This study used completely randomized design (RAL). These results indicate that the water content of biscuits increasealong with the increasing of Mocafflour in the biscuits production, while the protein content and ash content decreased along with the increasing of Mocaf flour. A test of the flavor, color, aroma and texture of the biscuits showed that the addition of 100 g Mocafflour more preferable.
Co-Authors Arina Nurul Hidayati Asmuliani R Asmuliani R, Asmuliani R Astrina Nur Inayah Astrini Padapi Betrisandi, Betrisandi Bulotio, Nur Fitriyanti Eka Pratiwi Safri Fatmawati Fatmawati Febriana Prastika Hendrik Abay Iranita Haryono Irwan Nooyo Lasande, Alhayu Maryam Hulinggi Maryam Saud Mohammad Kasim Muhammad Nasrul Nur Fazriyah Nur Fitriyanti Bulotio Nur Fitriyanti Bulotio Nurmiah Nurmiah Opriyanto Umar Pertiwi, Erse Drawana Ria Megasari Riska Riska Roy Jordi Masjid Roy Jordi Masjid Rukmelia, Rukmelia Siti Hazriah B Habi Sulfika, Sulfika Wahyudi Wahyudi Wahyudi Wahyudi Wiwik Astuti Yulan Ismail