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Akhyar Ali
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering

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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.
Kajian Mutu Mi Instan Yang Terbuat Dari Tepung Jagung Lokal Riau dan Pati Sagu Maylani, Dony; Ali, Akhyar; Pato, Usman
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
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The purpose of this study was to obtain the best ratio of corn flour and sago starch on the quality of instant noodles. A completely randomized design with five treatments and flour replications was used. The treatment consist were JST1 (corn flour 60% : sago starch 30% : tapioca 10%), JST2 (corn flour 55% : sago starch 35% : tapioca 10%), JST3 (corn flour 50% : sago starch 40% : tapioca 10%), JST4 (corn flour 45% : sago starch 45% : tapioca 10%) and JST5 (corn flour 40% : sago starch 50% : tapioca 10%). The results show that the ratio of corn flour and sago starch were significantly affected the quality of instant noodles. The best treatment of this study was JST2 with, water content before frying of 10,73% (w/w), moisture content after frying of 6,39% (w/w), protein content of 7,42% (w/w), total acid number of 0,14% (w/w), the intackness of 95,36% (w/w), and rehydration time 10 of minutes 6 seconds.   Keywords: instant noodles, corn starch, sago starch
EVALUASI MUTU SABUN PADAT TRANSPARAN DARI MINYAK GORENG BEKAS DENGAN PENAMBAHAN SLS (Sodium Lauryl Sulfate) DAN SUKROSA Hardian, Khairil; Ali, Akhyar; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
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This research aims were to obtain the best concentration of sodium lauryl sulfate and sucrose and to know the characteristics consumer acceptance of transparent soap from purified used cooking oil. This research used completely randomized design (CRD) with 17 treatments and three replications.Observations of the purified used cooking oil were water content, free fatty acids, saponification number and descriptive organoleptic test. Meanwhile, the observations of transparent soap includes moisture content, free fatty acids, saponification number, pH, foam test, irritation test and organoleptic tests. The results showed that best formulation of transparent soap was1,5%sodium lauryl sulfateand 15,5% sucrose with water content 4,46%, free fatty acid not detected, the volume of foam is 166,49 cm3, pH 9,8, hardness test 0,37 cm/second and no cause irritation.   Keyword: cooking oil, transparent solid soap, sodium lauryl sulfate, sucrose.  
PENERIMAAN PANELIS DAN ANALISIS USAHA ROTI MANIS DARI TEPUNG TERIGU DAN MODIFIED CASSAVA FLOUR (MOCAF) Aryati, Dini Sri; Ali, Akhyar; ', Eliza
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The purposes of this study were to analyse the level of acceptance by the panelists and to analyze the business feasibility of sweet bread made from wheat and modified cassava flour (mocaf). the research was conducted experimentally by making sweet bread from 70% wheat and 30%mocaf and then tested the panelists acceptance and business analysis. Method was use accepted test by 50 panelists tested the sweet bread and then calculates by Cochran’s Q test. Accepted test by 50 panelists whose 43 panelists accepted the experience sweet bread and 49 panelists accepted the commercial sweet bread. Cochran’s Q test shows that F table is lower than F calculating, therefore sweet bread from wheat and mocaf was different with commercial sweet bread. Total cost of a day processing production from 5 kg powders were Rp. 245.985,21 with 307 sweet breads and sell with price is Rp. 1.000,00 answered is Rp. 307.000,00 revenue. Benefit that got is Rp. 61.014,79 with efficience of business is 1,25. Total product of break even point were 246 sweet breads with minimal priced is Rp. 801,25. Total product and price of break even point which important point to make this business was not failed. Conclusion of this experience is sweet bread could be accepted by panelist and ready to sell.   Keywords: business analysis, mocaf,panelists acceptance, sweet bread, wheat
PEMANFAATAN MANGGA ARUM MANIS DALAM PEMBUATAN DODOL DENGAN PERBEDAAN KONSENTRASI TEPUNG KETAN DAN RUMPUT LAUT Pasaribu, Hamid Ucok; Ali, Akhyar; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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Utilization of cotton candy mango in directly encourage mango processing into derived products. One cotton candy mango derivative products is Dodol. Dodol is expected to be high in fiber. Fiber can be obtained from the addition of seaweed in the manufacture Dodol. The purpose of research is the use in the manufacture of cotton candy mango Dodol with different concentrations ofb glutinous rice and seaweed. The study was conducted using a completely randomized design (CRD) with 4 treatments and 4 replications. Each study uses comparative glutinous rice and seaweed that is different in each treatment including K1R1 (85:15), K2R2 (80:20), K3R3 (75:25) and K4R4 (70: 30). Parameters measured were moisture content, ash, crude fiber, and organoleptic. The best treatmentis K1R1with sticky riceflour ratio of 85% and15% moisture content of grass yield 10.14; ash content of 0.39; crude fiber of 8.30 overall acceptance. Keywords: Arum manis mango, seaweed, glutinous rice, dodol
KAJIAN PEMANFAATAN TEPUNG LABU KUNING (Cucurbita moschata Durch) DAN TEPUNG TEMPE DALAM PEMBUATAN KUKIS Tambunan, Krisno; Ali, Akhyar; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The purpose of this research was to acquire best cookies which has high nutrition content from pumpkin flour and tempe flour and meet quality standard of cookies (SNI 01-2973-1992.This research used Complete Randomized Design (CRD) with four treatments and four replications. The treatments were P1 (65% pumpkin flour, 5% tempe flour), P2 (60% pumpkin flour, 10% tempe flour), P3 (55% pumpkin flour, 15% tempe flour) and P4 (50% pumpkin flour, 20% tempe flour). Data were analized using ANOVA and DNMRT at 5% level. The result showed that cookies from different pumpkin flour and tempe flour gave the significant effect to the moisture content, ash content, protein content, β-caroten content, valuation of description organoleptic and valuation of hedonic organoleptic to the colour, flavor, taste, total value, but non significant to texture in hedonic value and organoleptic assessment to the level of children like of cookies. The best cookies in this research is P3 with has 4,54% moisture content, 1,89% ash content, 10,71% protein content and 9,31% β-caroten content. Keyword: Cookies, pumpkin flour, tempe flour, β-caroten
VARIASI KONSENTRASI PEKTIN KULIT DURIAN TERHADAP KARAKTERISTIK FISIK DAN MEKANIK EDIBLE FILM DARI PATI UBI JALAR UNGU Lesmana, Indra; Ali, Akhyar; Johan, Vonny S
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The research aims to determine the best concentration of durian leather pectin and to repair physically and mechanically of edible film of purple sweet potato starch. The research was carried out experimentally by Completely Randomized Design with four treathments and four replications. It used different concentrations of durian leather pectin, which consist of 0, 10%, 20%, and 30%. The data obtained were analyzed statistically using Analysis of Variance and followed by Duncan’s New Multiple Range Test test at 5% level. The parameters observed are the film thickness, the steam transmission rapid, the film solubility, tensile strength, and elongation. Results of ANOVA showed that the variation of durian’s leather pectin which influenced all parameters test. The best treatment for this research was edible film from purple sweet potato starch with adding 30% durian leather pectin.  Edible film for this treatment has 0.1280 thickness value, 5.9112 grams/m2.hour steam transmission rapid, 89.9575% solubility, 8.680MPa tensile strength, and 23.5637% elongation.   Keyword: Edible film, starch, purple sweet potato, durian leather pectin
PENAMBAHAN MINYAK ATSIRI RIMPANG BANGLE (ZINGIBER PURPUREUM ROXB.)SEBAGAI ANTIBAKTERI TERHADAP KARAKTERISTIK SENSORI SABUN CAIR Wulandari, Dewi; Ali, Akhyar; Ayu, Dewi Fortuna
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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The purpose of this study was to determine the quality of sensory and antibacterial activity of liquid soap with the addition of essential oil bangle rhizome. This study used a Complete Randomized Design with five treatments and three replications. The treatments were addition of essential oils in consecutive S0 (0 ml), S1 (0,62 ml), S2 (1,24 ml), S3 (1,86 ml), and S4 (2,5 ml). The data obtained were analyzed statistically using Analysis of Variance dan Duncan’s New Multiple Range Test at 5%. The research showed that addition of  bangle rhizome essential oils significantly effected on antibacterial test, descriptive test and hedonic test. The best treatment of liquid soap in this research was S4 (addition bangle essential oil 2,5 ml) which had antibacterial activity against S. aureus of 3,50 mm dan E. coli of 2,67 mm.The result of descriptive test on liquid soap showed that soap had very bangle scents and hedonic test on liquid soap scents was not favored by the panelists. Keywords:Bangle (Zingibeer purpureum Roxb.), essential oil, liquid soap,antibacterial
PENGARUH PENAMBAHAN SARI BUAH NANAS terhadap MUTU MINUMAN JELLY CINCAU Piranti, Alde; Johan, Vonny Setiaries; Ali, Akhyar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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The purpose of this study were to determine the quality and the best formulation of cincau jelly drink with addition of pineapple extract. This study used a Complete Randomized Design consisting of five treatments and three replications to obtain fifteen experimental units. The treatments in this study were CN1 (cincau extract 90% and pineapple extract 10%), CN2 (cincau extract 80% and  pineapple extract 20%), CN3 (cincau  extract 70% and pineapple extract 30%), CN4 (cincau extract 60% and pineapple extract 40%), and CN5 (cincau extract 50% and pineapple extract 50%). The data obtained using the analysis of variance followed by Duncan’s New Multiple Range Test (DNMRT) at 5% level. Result of variance indicated that the ratio of grass jelly extract and pineapple extract at different concentration have significant effected on the content of sucrose concentration, pH, viscosity, color, flavor, texture, and overall assesment of hedonic jelly drinks produced. The best treatment was CN5 (cincau extract 50% and pineapple extract 50%), with sucrose concentration 21.09%, pH 4.36, viscosity 12175.30 cP, and description color was brownish green, scented pineapple, pineapple taste, slightly chewy texture, and overall rated liked by the panelists with a score 4.16.Keywords: cincau, pineapple, and jelly drink
Pemanfaatan Tepung Pisang Kepok dan Tepung Jagung dalam Pembuatan Kukis Suryani, Suryani; Fitriani, Shanti; Ali, Akhyar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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Kepok banana flour and corn flour can be used as ingredients in cookies. This research aimed to know the best formulations of kepok banana flour and corn flour of the quality of cookies. Design of the research was using a Completely Randomized Design Experimentfor 5 treatments and 3 replications.Treatments of kepok banana flour and corn flour were 100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, and 0% : 100%.The data obtained were analyzed statistically using Analysis of Variance (ANOVA) and Duncan’s New Multiple Range Test (DNMRT) at 5% level. The results showed that the ratio of kepok banana flour and corn flour significantly affected moisture, ash, protein, fat, carbohydrate contents and the sensory parameters. The best treatment of cookies from this research was 25% kepok banana flour : 75% corn flourwith moisture content 4.70%, ash 2.44%, protein 12.27%, fat  7.00%, and carbohydrate 73.57%.The result of descriptive test showed that cookies has yellow colour (3.10), flavour between banana and corn (3.13), taste between banana and corn  (3.17). Overall assessment of hedonic test of cookies was liked by the panelist (1.93).Keywords: cookies, kepok banana, corn flour.
Co-Authors ', Eliza ', Mukmin ', Rahmayuni ', Widiastuti A.A. Ketut Agung Cahyawan W Aditya Aditya AGUNG SURYADI PRATAMA PUTRA Ahmad Reza Aldi Aldi Amalan Subekti Bactiar, Alridho Bambang Sisto Nadi Bondan Sumantri Budiantoro, Iqro’ Darma Lusvina Simbolon Desyandri Desyandri Dewi Fortuna Ayu Dewi Librianti Dini Sri Aryati, Dini Sri Dony Maylani Elfitri, Chintya Aulia Eri Hernanda Evi Sribudiani Faizah Hamzah Fajar Restuhadi Fina Fitrina Halim Halim, Halim Hamid Ucok Pasaribu, Hamid Ucok Hamzah, Farida Hanum Hanum Hamzah Ilhamsyah Azri Indra Lesmana Ipa Solihah Johan, Vonny S Kandhi Darmatika Khairil Hardian Krisno Tambunan, Krisno Luky Prasetyo Mukmin ' MUSTIKA, ANISA Mutiara Izzah Muttakun Muttakun Nadi1, Bambang Sisto Netti Herawati Noviar Harun Piranti, Alde PRATAMA PUTRA, AGUNG SURYADI Putra Gunawan R.Agung Surya Prabowo Rahmawati Ulfah Rahmayuni Rahmayuni, Rahmayuni Raswen Efendi Rossi, Evy Rudianda Sulaeman Safraul Faruqi Sandi Eka Putra Sarah Siska Hasibuan SARI, SESMITA SESMITA SARI Shanti Fitriani Steward, Deddy Surianto ' Suryani Suryani Syafitri, Khairani Syafitri, Khairani Syahrial Efendi Thofik Arifin USMAN PATO Vonny Setiaries Johan Widiastuti ' Yelmira Zalfiatri Yosep Agustiar H Yusmarini Yusmarini Zulfa Reni Zulfidin Zulfidin