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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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PENAMBAHANMINYAK ATSIRI RIMPANG JERINGAU (Acorus calamus L.) SEBAGAI ANTIBAKTERI TERHADAP KARAKTERISTIK SENSORI SABUN TRANSPARAN Nadi1, Bambang Sisto; Ayu, Dewi Fortuna; 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 research was to get the sensory characteristicon transparent soap with the addition of essential oil from jeringau rhizome.The research used a Complete Randomized Design with five treatments and three replications. The treatments were addition of essential oils in consecutive S0 (0 ml), S1 (0,05 ml), S2(0,10 ml), S3 (0,15 ml), and S4 (0,20) ml in 100 ml of transparent soap formula. The data were statistically analyzed using Analysis of Variance and Duncanʹs New Multiple Range Test at 5%. The research showed that addition of  jeringau essential oils significantly effected on descriptive test, and hedonic test. Transparent soap elected from this research was treatment S4 (addition essential oils 0,20 ml). The result of descriptive test on transparent soap showed that the soap had jeringau flavor and assessment of hedonic test on transparent soap was favored by the panelists. Keywords:Jeringau, essential oil, transparent soap, antibacterial. 
PEMBUATAN PERMEN JELLY EKTRAK JAHE MERAH DENGAN PENAMBAHAN KARAGENAN Bactiar, Alridho; Ali, Akhyar; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The purpose of this research is to get the precise formulation of the red ginger extract and carrageenan thus producing jellycandies with good quality and appropriate quality standard based on SNI 3574-2-2008 jelly candies. This study was conducted experimentally using a completely randomized design (CRD) with five treatments and three replications. The treatment in this study was JK1 = red ginger extract + carrageenan (41.50 + 7.50), JK2 = red ginger extract + carrageenan (40.50 + 8.50), JK3 = red ginger extract + carrageenan (39.50 + 9.50), JK4 = red ginger extract + carrageenan (38.50 + 10.50), and JK5 = red ginger extract + carrageenan (37.50 + 11.50). Data were analyzed using analysis of variance and in a further test using DNMRT at 5% level. The treatment provides significant effect on moisture content, ash content, acidity (pH), reducing sugar, antioxidant and colour, aroma, taste descriptively. The best treatment in this study was JK1 = red ginger extract + carrageenan (41.50 + 7.50), with a water content of 12.84%, ash content of 0.85%, the degree of acidity (pH) 6.47, reducing sugar 19.74% and antioxidant 2.77 µg/ml as well as having the characteristics of 3.13 (slightly yellow-brown colour), 2.10 (ginger-flavored red), 2.23 (spicy flavor) and 3.20 (slightly chewy texture) and an overall assessment of jelly candy ginger extract and preferably carrageenan by panelist’s. Keywords :Jelly, red ginger and carrageenan.
PEMANFAATAN SELULOSA TUMBUHAN ECENG GONDOK (Eichornia crassipes ) DENGAN PENAMBAHAN GLISEROL DAN KARAGENAN PADA PEMBUATAN EDIBLE FILM Budiantoro, Iqro’; Ali, Akhyar; Yusmarini, Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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The study was aimed to get the best treatment ratio of utilization water hyacinth cellulose as a base material in the manufacture of edible film with the addition of glycerol and carrageenan. The study was conducted using Completely Randomized Design (RAL) consisting of six treatments with each treatment repeated three times. The treatments in this study were E0 (without addition of water hyacinth cellulose), E1 (percentage of 1% water hyacinth cellulose), E2 (percentage of water hyacinth cellulose 2%), E3 (percentage of water hyacinth cellulose 3%), E4 (percentage of water hyacinth cellulose 4%) and E5 (percentage of 5% water hyacinth cellulose). The observed parameters were thickness (mm), transparency, water vapor transmission rate (g/hour.m2), water resistance (%), tensile strength (MPa) and percent elongation (%). The data obtained were tested statistically using ANOVA. If F arithmetic was greater than F table then analysis will be continued with DNMRT test at 5% level. The result showed that the percentage of addition of water hyacinth cellulose powder had significant effect on thickness, transparency, vapor transmission rate, water resistance, tensile strength and percent elongation. The best treatment is treatment with percentage of 1% cellulose powder added with thickness value     0,139 mm, transparency 1,029, vapor transmission 1,323 g / hour.m2, water resistance 5,829%, tensile strength 6,104 MPa and percent elongation 23,885%. Keywords: Cellulose, water hyacinth, glycerol, carrageenan.
Konsentrasi Katalis CaO dari Cangkang Telur Ayam pada Proses Transesterifikasi Biodiesel Minyak BijiPangi Syahrial Efendi; Farida Hanum Hamzah; Akhyar Ali
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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The purpose of this research was to obtain best consentration of CaO catalyst chicken eggshell in transesterification process on quality of biodiesel produced from pangi seed oil. The treatment of CaO catalyst consentrations in this research were S1 (1%), S2 (1.5%), S3 (2%), S4 (2.5%), and S5 (3%). The collected data were statistically analyzed by using Analysis of Variance (ANOVA) continued by Duncan’s New Multiple Range Test (DNMRT) test at 5% level. The parameters observed were acid value, density, iodium value, saponification value, and cetana number. The results of analysis showedthat consentration of CaO catalyst chicken eggshell gaveunsignificantlyaffect on acid value and cetana number but significantly affect on density, iodium value, saponification valueof biodiesel. The chosen treatment in this research was S5 (CaO catalyst 3%). The treatment of S5 has yield 97.989% with characteristics acid value 0.682 mg KOH/g, density 885.220 kg/m3, iodium value 81.414 g I2/100 g, saponification value 179.00 mg KOH/g, and cetana number 58.473.  Keywords: biodiesel, catalyst CaO, pangi seed oil
Variasi Konsentrasi Pektin Terhadap Kualitas Selai Labu Kuning (Cucurbita moschata Durch) Aldi Aldi; Akhyar Ali; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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This research aimed to get the best concentration in manufacturing pumpkin jam (Cucurbitamoschata Durch). The testing method was randomized design with 5 treatments and 3 multiplications. The treatment in this research were A1 (pectin 0.5% and 99.5% pumpkin porridge), A2 (pectin 0.75% and 99.25% pumpkin porridge), A3 (pectin 1% and 99% pumpkin porridge), A4 (pectin 1.25% and 98,75% pumpkin porridge) and A5 (pectin 1,5% and 98,5% pumpkin porridge). The data were analyzed statistically using ANOVA and DNMRT at 5% level. Thus, it had been proven that the addition of pectin significantly affected the results of the analysis. The choosen treatment consisted of 1.5% pectin, 98.5% pumpkin porridge (A5) which containt 46.54% water, 0.125% ash, 66.10% sucrose, 0.49% crude fiber and 73.01% dissolved solids. The description and hedonic results proved thatthe scent and taste was that of a yellow squash, with softtexture and brownish yellow in color, which overall were preferred by the panelists. Keywords: jam, pectin, yellow squash, pumpkin.
PEMANFAATAN ASAP CAIR DARI SABUT KELAPA MUDA PADA PROSES PENGAWETAN BAKSO JAMUR TIRAM PUTIH DAN IKAN PATIN Muttakun Muttakun; Akhyar Ali; Rudianda Sulaeman
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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Coconut fiber is one of raw materials that can be use to produce liquid smoke. Liquid smoke has been used to extend the shelflife of fish, meat, noodle, soybean curd, and meatballs. Boiling meatballs in a liquid smoke one of the meatballs preserve techniquet. The meatballs that direct boiling within liquid smoke is more effective to extend the shelf life because of active compounf in the liquid smoke will absorbed directly by the meatballs. The white oyster mushroom with catfish meatballs was  preserved with young coconut fiber liquid smoke on the research. The research aimed to determine the liquid smoke concentration affect on meatballs preservation. A completely randomized design used with five treatments and three replications, namely: K0 (0%  liquid smoke), K1 (1%  liquid smoke), K2 (1,5%  liquid smoke), K3 (2%  liquid smoke), and K4 (2,5%  liquid smoke). Data were analyzed statistically with  Analysis of Variance and followed by Duncan’s New Multiple Range Test (DNMRT) at 5%. The best treatment  was K3 on first day. The meatballs that added with 2% liquid smoke has 5,22 on degree of acid, 8,3×106 microbial total 7,53% protein content and 71,27% water content. Descriptive sensory assesment to K3 (2% liquid smoke) that the choosen treatment were grayish white colour, the aroma of liquid smoke, rather soft texture, not slimy appereance, and overall assesment by panelist rather preferred meatballs. Keywords: liquid smoke, coconut fiber, meatballs, white oyster mushrooms, and catfish
PENAMBAHAN LARUTAN KAPUR SIRIH DAN BUBUK KULIT BUAH MANGGIS TERHADAP KUALITAS GULA MERAH DARI NIRA NIPAH Zulfa Reni; Akhyar Ali; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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Nypa sap was material for making palm sugar be easily to damage due to microbial contamination. It can be prevented by the addition of lime solution and mangosteen rind powder. The purpose of this research was to determine the effect addition of lime solution and mangosteen rind powder to nypa sap for making palm sugar. This study used Randomized Block Design (RBD) with five treatments and three replications, followed by DNMRT test at 5% level. The treatment for this study were GM1 (2% lime solution), GM2 (2% lime solution and 2,5% mangosteen rind powder), GM3 (2% lime solution and 5% mangosteen rind powder), GM4 (2% lime solution and 7,5% mangosteen rind powder), GM5 (2% lime solution and 10% mangosteen rind powder). Results of research showed that the addition of lime solution and mangosteen rind powder give real effect to moisture content, ash, reducing sugar, sucrose, unsoluble solid, pH and sensory assessment. The best treatment to obtain palm sugar was GM3 with moisture content of 7.82%, ash of 1.65%, reducing sugar of 6.12%, sucrose of 79.25%, unsoluble solid of 1.03%, pH palm sugar of 7.10 and it have hard texture, color brown, sweet, aroma palm sugar and preference test of panelis was like. Keywords: palm sugar, nypa, lime solution, mangosteen rind powder. 
PEMBUATAN MI INSTAN DARI TEPUNG JAGUNG LOKAL RIAU DENGAN PENAMBAHAN BROKOLI (Brassica oleracea L.,) Thofik Arifin; Akhyar Ali; Faizah Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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Instant noodles is favorite food in Indonesia. Instant noodles generally made from wheat flour, which is not Indonesian agricultural product. Diversification was needed to solve this problem. Corn flour is potential resource to develop. Instan noodles generally low nutrient, then need to addition other food matter like broccoli have a lot of calcium. The purpose of this study was to obtain the ratio of corn flour and broccoli that meet the quality of instant noodles on SNI 01-3551-2000. This research was carried out experimentally using completely randomized design (CRD) with five treatments and four replications. The treatments in this study include JB1 (ratio corn flour and broccoli 11:0), JB2 (ratio corn flour and broccoli 10:1), JB3 (ratio corn flour and broccoli 9:2), JB4 (ratio corn flour and broccoli 8:3), and JB5 (ratio corn flour and broccoli 7:4). The data obtained were treated by the analysis of variance (ANOVA) and followed by a test using Duncan New Multiple Range Test (DNMRT) at the level of 5%. The best instant noodles of this study was JB3 (ratio corn flour and broccoli 9:2). The best instant noodles results showed moisture content 6.62%, protein 5.86%, acid number 0.51%, calcium 13.56 mg/g, rehydration time 5.72 minutes and intactness 93.77% with description color was yellow, corn flavour, corn taste, hard texture and the panelists expressed the impression like.Keywords : instant noodles, corn flour and broccoli.
RASIO TEPUNG TERIGU DAN TEPUNG KACANG TUNGGAK (Vigna unguiculata) DALAM PEMBUATAN CRACKERS Kandhi Darmatika; Akhyar Ali; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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Cowpea crackers are one type of biscuit made from a mixture of cowpea flour dough and wheat flour through a fermentation process. This study aimed to obtain the best ratio of cowpea flour additon to the qualityof crackers in accordance with SNI 01-2973-1992. The research method used a CompletelyRandomized Design (CRD) experiment consisting of 5 treatments and3 repetitions. The treatments of cowpea additon consisted of TKT0 (ratio of 100% wheat flour and cowpea flour 0%), TKT1(ratio of 90% wheat flour and cowpea flour 10%), TKT2 (ratio of 80% wheat flour and cowpea flour 20%), TKT3(ratio of 70% wheat flour and cowpea flour 30%) and TKT4(ratio of 60% wheat flour and cowpea flour 40%) of 100 g of material weight. The data were analyzed statistically by ANOVA, and then continued by Duncan's New Multiple Range Test (DNMRT) at 5% level. The results showed that ratio of wheat flour and cowpea flour significantly affected moisture, ash and protein contents, as well as colour, aroma, taste, texture and overall acceptance. The best treatment was TKT4(ratio of 60% wheat flour and cowpea flour 40%). The product had moisture content5.32%, ash of 1.76%, protein 9.26%, color 4.17 (brown), 3.87 (aroma of cowpea), taste 3.93 (taste Cowpea), texture 3.57 (crunchy) and overall rating with a score of 3.75 (like). Keywords: Wheat Flour, cowpea flour, crackers, ratio.
PEMBUATAN MANISAN KERING REBUNG DENGAN VARIASI KONSENTRASI GULA Mutiara Izzah; Akhyar Ali; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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This study aims to determine the effect of different sugar concentrations on the quality of candy dried shoot. This study used Completely Randomized Design with four treatments and four replications. The treatments used for candy dried shoot P1 (shoot immersion with sugar 40%), P2 (shoot immersion with sugar 50%), P3 (shoot immersion with sugar 60%), and P4 (shoot immersion with sugar70%). The obtained were analyzed statistically using Analysis of Variance  and Duncan’s New Multiple Range Test at 5% level. The results showed that the sugar concentration had a significant effect on water content, ash content, sucrose content, and sensory assessment descriptively and hedonic. The selected treatments were P4 (70% sugar immersion with water content (18.37%), ash content (1.99%), sucrose content (48.14%), brownish white color, slightly scented shoot, tasty candy shoot, and the overall assessment of candy dried shoot favored by the panelists.Keywords: Candied dried, shoot, and sugar concentration.
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