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All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian Sagu

Akhyar Ali

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Author-ID : 224605

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

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PEMANFAATAN PATI SAGU DAN TEPUNG IKAN PATIN DALAM PEMBUATAN BISKUIT SESMITA SARI; VONNY SETIARIES JOHAN; AKHYAR ALI
Jurnal Sagu Vol 15, No 2 (2016)
Publisher : Universitas Riau

The objectives of this research was to obtain the best ratio of sago starch and catfish flour in making biscuitand meet the quality standard of biscuits (SNI 01-2973-1992). This research used a completely randomizeddesign (CRD) with 5 treatments and 4 replications. The treatments in this research were ratio of sago starchand catfish flour; SP1 (80 : 20), SP2 (70 : 30), SP3 (60 : 40), SP4 (50 : 50) and SP5 (40 : 60). The data obtainedwas analyzed statistically using analysis of variance and further tested with DNMRT at the level of 5%. Theresult showed the different combination of sago starch and catfish flour gave significant effect on the moisturecontent, ash content, protein content, fat content, colour, aroma, texture and taste of biscuit using descriptivetest. Based on the overall assessment, the panelists lightly like biscuit of all treatments. The best treatment ofthis research was biscuit with ratio sago starch 40 and catfish flour 60, which moisture content 3.55%, ashcontent 1.36%, protein content 27.33%, fat content 8.88% and met quality standard of biscuit (SNI 01-2973-1992). The biscuit have characteristics cream in colour, the aroma was fishy, little brittle and tasted ofcatfish.

EVALUASI MUTU DAN DAYA SIMPAN ROTI MANIS YANG DIBUAT MELALUI SUBSTITUSI TEPUNG TERIGU DENGAN PATI SAGU DAN MOCAF Usman Pato; Fajar Restuhadi; Akhyar Ali; Rahmawati Ulfah; Mukmin '
Jurnal Sagu Vol 11, No 1 (2012)
Publisher : Universitas Riau

Sago starch has been long used as a staple food for making traditional foods such askapurung, pepeda, sagu bakar etc. especially for people living in the eastern part of Indonesia.Nowadays there is also a novel flour called Mocaf (Modified cassava flour) made from cassava. Thepurpose of the present study was to find out the best formulation in production of sweet bread madefrom wheat flour substituted with sago starch and Mocaf. The research was done by using CompletelyRandomized Design with six treatments. Parameters observed were contents of moisture, ash, andstarch as well as leavening power of dough, gelatinous filament, self life and organoleptic assessmentof sweet bread. The data obtained were analyzed by ANOVA and was continued with DNMRT test at5% level. Meanwhile the organoleptic data were analyzed by Friedman Test and data of gelatinousfilament, flavor and rancidity were presented by descriptive analysis. Results showed that substitutionof sago starch and mocaf significantly affected the contents of moisture, ash and starch as well asleavening power of dough, however they did not influence the organoleptic assessment of sweet bread.The treatment of TSM3 was the best substitution formula which produced sweet bread that meets theIndonesian quality standard of sweet bread (SNI 01-3840-1995). The self life of sweet bread in thetreatment TSM3 (wheat flour 70%, 15% sago starch and 15% mocaf) and commercial sweet breadwas the same.

INFLUENCE OF TEMPERATURE AND A LONG TIME DRAINING TO QUALITY CANDY OF DRY JAHE (Zingiber officinale Rosc.) AND INGGREDIENT OF ANTIOXIDANT Shanti Fitriani; Akhyar Ali; Widiastuti '
Jurnal Sagu Vol 12, No 2 (2013)
Publisher : Universitas Riau

The effects of different drying temperatures (40 C, 50 C and 60 C) and drying times (3, 4, 5 and 6 hours) onthe production of dried sweetened ginger and content of its antioxidant had been studied. The purpose of thisresearch was to find out the drying time and temperature with the best quality and minimal losses ofantioxidant content. It was also to know the panelists acceptance of this product. A completely RandomizedDesign was used in this research which take places at Agricultural Product and Food Chemistry Laboratory,Riau University and Organic Chemistry, Bandung Institute of Technology. The results show that the differentdrying temperatures and times significantly affected the water and sucrose content, but did not significantlyinfluence the ash contents. The gingerol content was almost not detected in the final product. Combinationdrying temperature 50 o C and drying time 3 hours exhibited the best panelists acceptance, and combinationof 50 o C with 4 hours drying showed the best quality of dried sweetened ginger that met the SNI 01-04443-1998 (water content 37,499%, ash content 2,756% and sucrose 36,133%).Key words: Zingiber officinale, temperature, long time draining, quality, antioxidant

PENGARUH KONSENTRASI NATRIUM METABISULFIT DAN LAMA BLANCHING TERHADAP MUTU CABAI MERAH (CAPSICUM ANNUUM L.) KERING Akhyar Ali; Yusmarini '; Ipa Solihah
Jurnal Sagu Vol 1, No 01 (2002)
Publisher : Universitas Riau

The effect of natrium metabisulphide with different concentration and tlic blanchingtime on quality of dried red chili was carried out. Result showed that the difference concen-tration of natrium metabisulphide and the blanching time scpcratcly influence the content ofoleoresin and vitamin C, however they do not affect significantly of water content of driedred chili. Interaction of natrium metabisulphide and the blanching time influence the watercontent, vitamin C, oleoresin and colour of dried red chili. Concentration of 0 3 of natrium %metabisulphide and 5 minute blanching gave the best result.

Substitusi Tepung Terigu dengan Tepung Pati ubi Jalar (Ipomoea batatas L.) pada Pembuatan Mi kering Akhyar Ali; Dewi Fortuna Ayu
Jurnal Sagu Vol 8, No 01 (2009)
Publisher : Universitas Riau

The objective of this research was to find the optimum substitution of wheat flour with sweet potato starch flour (Ipomoea batatas L.) in making noodle. The research was arranged in Completely Randomized Design with three replications. The treatments were PO (100% wheat flour); P1 (10% sweet potato starch flour and 90% wheat flour); P2 (20% sweet potato starch flour and 80% wheat flour); P3 (30% sweet potato starch flour and 70% wheat flour); and P4 (40% sweet potato starch flour and 60% wheat flour). The result indicated that treatments did not significantly influence water content, ash content, proteinscontent, starch content, and elasticity but significantly influenced flavor and taste of fried noodle. All the treatments met the SII for dried noodle (SII 0178-90). The best treatment was P2 (20% sweet potato starch flour and 80% wheat flour) for all parameters.

STUDY ON THE QUALITY AND SELF LIFE OF SWEET BREAD MADE BY SUBTITUTION OF WHEAT FLOUR WITH LOKAL SAGO STARCH Usman Pato; Akhyar Ali; Evi Sribudiani; Dewi Librianti; Mukmin '
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

The demand of Indonesia for wheat flour is predicted to increase by at least 6% every year. Meanwhile,Indonesia especially Riau Province has many kinds of food recourse viz. sago starch. The objective of thisstudy was to find out the best formulation in production of sweet bread made from wheat flour substitutedwith sago flour. Experimental study was conducted in Completely Randomized Design with six treatmentsand each treatment was done in three replications. Parameters observed were the contents of moisture, ash,and starch as well as leavening power, self life and organoleptic assessment of sweet bread. The dataobtained were analyzed by ANOVA and was continued with DNMRT test at 5% level. The organoleptic datawere analyzed by Friedman Test and data of gelatinous filament, flavor and rancidity were presented bydescriptive analysis. Results showed that substitution of wheat flour with sago starch significantly influencedmoisture and starch contents, leavening power and the organoleptic properties of sweet bread. However,substitution of sago starch did not affect ash content of sweet bread. In general, substitution up to 50% ofsago starch had met the Indonesian quality standard of sweet bread (SNI 01-3840-1995) except for lowleavening power. In addition, the self life of sweet bread in the treatment TM5 (wheat flour 50% and 50%sago starch) was similar to that of commercial sweet bread.Key words: sweet bread, sago starch, quality, self life

KAJIAN PEMANFAATAN BIOMASSA LIMBAH INDUSTRI MINYAK PICUNG (Pangium Edule Reinw) UNTUK BIOBRIKET SUMBER ENERGI ALTERNATIF DI DESA PULAU PICUNG, KAMPAR Akhyar Ali; Dewi Fortuna Ayu; Fajar Restuhadi
Jurnal Sagu Vol 11, No 1 (2012)
Publisher : Universitas Riau

Seed of picung (Pangium edule Reinw) contains 70 % kernel (weight) and 40 % husk (weight). Itsnucleus’s seeds contain 21-27 % oils that can be extracted. More than its 70 % component is an oil cake.The huge amount of oil cake can be used as a solid fuel such as Biomass Briket (Baiobriket). Biobriket hasweight 23,046 gram,long 3,469 cm, wide 2,804 cm and high 2,277 cm. Biobriket picung is produced bymanual process inlet dry materials that is pushed and pressed by hydroulic press. The pressing processproduces solid materials that will be piece into specific size. Picung oil cakes have a weakness as a solidfuel. It has no high heating value and its physic characteristic that has low binder. To increasing heatingvalue, glycerol is added. Because glycerol has a heating value equal to 1353 kcal/ kg. Glycerol can beused as an alternative heating resource. Binding problems can be solved by adding tapioca. Optimumadding of tapioca is not more than 5%. The final step of this research is found the comparison of qualitybetween optimal biobriket picung oil cake. This research used central composit design. The first factorwas quantity of glycerol (X1) and the second factor was quantity of tapioca (X2). Picung oil cake usedwas 200 gram. First factor’s range was between 1 – 5,5 % weight of oil seed or at 1,76-9,69 ml (densityglycerol was 1,13 g/ml). The seconds factor range was 1 – 5 % weight of oil cake or at 2-10 gram.Optimation response used was heating value (Y). Analysis with response surface method shows thataddition of glycerol had a positive influence to the heating value of biobriket with desirability 94 %. Theoptimum value for heating calor biobriket was 6243,62 kcal/kg.

KARAKTERISTIK EDIBLE FILM PATI TAPIOKA DENGAN PENAMBAHAN MINYAK ATSIRI DAUN JERUK PURUT SEBAGAI ANTIBAKTERI AGUNG SURYADI PRATAMA PUTRA; AKHYAR ALI; RASWEN EFENDI
Jurnal Sagu Vol 16, No 1 (2017)
Publisher : Universitas Riau

Edible film is a biodegradable packaging that composed from organic compound. Edible film can becontaminated by pathogen bacteria. Kaffir lime leaves essential oil has able to inhibit bacteria growth. Theaim of the study was to determine the best concentration of kaffir lime leaves essential oil as antibacteria ontapioca edible film. The experiment research used a completely randomized design, which consist of fivetreatments within three replications. The treatmens were concentration of essential oil i.e A1 (0% v/v), A2(0,5% v/v), A3 (1% v/v), A4 (1,5% v/v) and A5 (2% v/v). Data were obtained using analysis of variance andcontinued by Duncan New Multiple Range Test at level 5%. The result showed that the treatments significantlyaffected on water content, solubility, resistance of water, and water vapour transmission rate. Edible film withadditional of essential oil inhibit the growth of Staphylococcus aureus FNCC-19 and Escherichia coliFNCC-15. The best treatment was A5 (2% of essential oil) with thickness 0,156 mm, water content 22,87%,solubility 30,82%, resistance of water 161,29%, water vapour transmission rate 0,291 g/m2/h, diameterinhibition 20.16 mm of Staphylococcus aureus FNCC-19, and 30.45 mm of Escherichia coli FNCC-15.

RASIO LIDAH BUAYA DAN RUMPUT LAUT TERHADAP MUTU PERMEN JELLY Fina Fitrina; Akhyar Ali; Shanti Fitriani
Jurnal Sagu Vol 13, No 1 (2014)
Publisher : Universitas Riau

Jelly candy is one from of diversification of products aloe vera and seaweed. This study aims to get the right ratiobetween aloe vera and seaweed to produce jelly candies with good quality. Parameters observed in this studymoisture content, ash content, pH, reducing sugar content, crude fiber content and organoleptic testing the level ofpreference panelist on candy jelly with aloe vera and the ratio of seaweed. The study was conducted using acompletely randomized design with 3 (three) replications consisting of 5 (five) treatments are:LR1 (aloe vera 90% :10% seaweed), LR2 (aloe vera 80% : 20% seaweed), LR3 (aloe vera 70% : 30% seaweed), LR4 (aloe vera 60% :40% seaweed), and LR5 (aloe vera 50% : 50% seaweed). The result of analysis showed that the ratio of aloe veraand seaweed significantly effect on moisture content, ash content, reducing sugar content, and crude fiber contentand not significantly effecton pH and the overall ratio of aloe vera and seaweed preferred by the panelists. Theratio of aloe vera and seaweed in the treatment LR4 (aloe vera 60%:40% seaweed) is best treated with a moisturecontent of 16.44%, ash content 0.38%, pH 3.36, reducing sugar content 22.62%, crude fiber content of 1.44% andpreferred by the panelists in organoleptic testing.Key words: Aloe vera, seaweed, jelly candy

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, Iqroâ€™ 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

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