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Akhyar Ali
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PERBANDINGAN KADAR PEREKAT TAPIOKA DENGAN ARANG DARI CANGKANG BUAH KARET TERHADAP BRIKET ARANG Ahmad Reza; Akhyar Ali; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The rubber shell contain beneficial compounds lignin and cellulose which is quite high and has not been utilized optimally. Therefore, this study aims to take advantage of rubber shell as the main material for the manufacturing of charcoal briquettes and charcoal briquettes obtain formulations are of good quality. This study was conducted experimentally using Complete Random Design (CRD) with 4 treatments and 4 replications and continued with Duncan’s New Multiple Range Test (DNMRT) at 5% level. Treatments at this research were P1 (adhesive 3%), P2 (adhesive 5%), P3 (adhesive 7%), P4 (adhesive  9%). Results of the analysis of variance indicate that the ratio of adhesive has a significant effect on water content, ash content, density, volatile content, carbon content, and calorific value. The best formulation was obtained from 5% adhesive that had 5.52% water content, ash content 15.47%, 0.46 g/cm3 density, 13.47 vapour content, 65.52 tied carbon, and heating value 5.153.03 cal/g. Keywords : charcoal, rubber shell, charcoal briquttes
PENAMBAHANMINYAK ATSIRI RIMPANG JERINGAU (Acorus calamus L.) SEBAGAI ANTIBAKTERI TERHADAP KARAKTERISTIK SENSORI SABUN TRANSPARAN Bambang Sisto Nadi; Dewi Fortuna Ayu; 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 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. 
VARIASI KONSENTRASI PEREKAT TAPIOKA DAN ARANGCANGKANG BIJI BUAH PICUNG (Pangium edule Reinw.) TERHADAP KUALITAS BRIKET ARANG Amalan Subekti; Hanum Hamzah; Akhyar Ali
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
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The shell of picungfruit seedscontainsa quite high amount ofactivated carbonwhich isnot yet been optimally utilized. This research aims to utilized theshell of picung fruit seeds asmain ingredientinthe making of charcoal briquettes and to get the best concentration of tapioca adhesive.The method of this research used Completely Random Design (CRD) whichconsist of5treatment and eachtreatment was repeated 3 times.The treatmentofP1 was 97%: 3%, P295%: 5%, P393%: 7%, P491%: 9%,P589%: 11%. continued with Duncan New Multiple Range Test (DNMRT) at 5% level. Result of the analysis showed that the variation range of tapiocaadhesive of charcoal briquettes was significantly effected on moisture, ash, combustion rate level, and the level of the substance evaporation, and the heat  value. Based on this research, the best treatment was ratio of charcoal and tapioca adhesives, wich were P1 (97% : 3%), average content of moisture 2.92%, ash 3.52%, combustion rate 43×10-3, substance evaporation 15.32%, and heat value 6.554 cal/g. Keywords: Briquettes, tapioca starch, seedsshellpicung fruit
PEMANFAATAN TEMPE DENGAN JAMUR TIRAM (Pleurotus ostreatus) DALAM PEMBUATAN NUGGET Bondan Sumantri; Akhyar Ali; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The purpose of this study was to obtain the best nugget formulation of utilization tempeh and oyster mushrooms both in terms of organoleptic and nutritional substances nuggets. This research used Complete Randomized Design (CRD) with four treatments and four replications. The treatments were TJ1 (95% Tempe, 5% oyster mushroom), TJ2 (90% Tempe, 10% oyster mushroom), TJ3 (85% Tempe, 15% oyster mushroom), TJ4 (80% Tempe, 20% oyster mushroom). The data obtained were analyzed using analysis of variance followed by Duncan's New Multiple Range Test (DNMRT) at 5% level. Results showed that the ratio of tempeh and oyster mushroom in each treatment significantly affected the moisture content, ash content, fiber content, protein content and flavor, but did not significantly affect the elasticity, adhesiveness, aroma, colour and overall assessment. The best treatment in this study is TJ1 (95% Tempe, 5% oyster mushroom) with a moisture content 46,62%, protein content 16,29%, ash content 0,47% and fiber content 3,47%.   Keywords: Nugget, Tempeh, Oyster mushroom
Pengaruh Perbandingan Tepung Ketan dan Daging Buah Naga Merah (Hylocereus polyrhizus) Terhadap Kualitas Dodol Buah R.Agung Surya Prabowo; Akhyar Ali; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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The purpose of this study was to determine the best ratio of Glutinous flour and Red dragon fruit (Hylocereus polyrhizus) towards the quality of fruit dodol. The experiment was arranged by the Randomized Complete Design (RCD) with four treatments : T1N1 = 1:1 (50% Glutinous flour, 50% Red dragon fruit); T2N2 = 1:0,8 (55,56% Glutinous flour, 44,44% Red dragon fruit); T3N3 = 1:0,6 (62,5% Glutinous flour, 37,5% Red dragon fruit) dan T4N4 = 1:0, (71,43% Glutinous flour, 28,57% Red dragon fruit). The result of this study showed the ratio of glutinous flour and red dragon fruit affected on water content, ash content, crude fiber content, colour, flavor, texture and overall acceptance of fruit dodol. It was concluded the treatment of T4N4 (71,43% Glutinous flour, 28,57% Red dragon fruit) produce dodol with the best quality towards: water content 16,54%; ash content 0,21%; crude fiber content 0,93%. Keyword: Dodol, Glutinous flour and Red dragon fruit
MUTU PATI SAGU YANG DIHASILKAN MELALUI PROSES PERENDAMAN DAN PENGADUKAN EMPULUR SAGU Surianto '; Akhyar Ali; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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The purposeof this studywas to determinehowlongthe effect ofsoaking andstirringthesagopithof sagostarchproductionquality. This study was conductedexperimentallyusing aComplete Random Design(CRD) withtwofactorials. The first factoris thesoaking time that consists ofthree levelsandthe second factoris the length ofthe stirring that consists oftwo levels. Soakingis donewiththe composition of15litersof water/kg ofsagopith. Stirringis donemechanicallywith a speed of620rpm. The results showedthat there is no significant effecton the quality ofsagostarchproduced in theinteractionbetween thelongsoaking timeandstirringno. Based on thetreatment factor, longagitationalso did not give significant effectonimproving the quality ofsagostarch and soaking timetreatments gave significant effecton the quality ofsagostarch.  Generally, the combinationtreatment of R3A2(Soaking for 15hoursandstirring for2minutes) is thebesttreatment, the yield ofsagostarchproducedby50.57%, ash content0.46%, the starch content of54.84%,  0.41% of fiber content, texturesmooth, grayish-whitecolorand littletasteof sago. Keywords: SagoStarch, immersionandstirring
70VARIASI KOMPOSISI JERAMI DAN SEKAM PADI TERHADAP MUTU BRIKET BIOARANG Putra Gunawan; Akhyar Ali; Hanum Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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Bio-charcoal briquette is one of the biomass fuel. Biomass used in this research were rice straw and rice husk. The aim of this research was to obtain the best composition of bio-charcoal briquettes using rice straw and rice husk that meet the standard quality of briquette. The research used Completely Randomized Design with five treatments and three replications. The treatments were ratio of rice straw and rice husk 90:10, 75:25, 50:50, 25:75, and 10:90. Data obtained were analyzed using Analysis of Variance and followed by Duncan’s Multiple Range Test at 5% level. The result showed that ratio of rice straw and rice husk in each treatment significantly affected moisture, ash, density, bulk density, calorific value, fuel, and volatile matter. The best treatment was a bio-charcoal briquettes which made from ratio rice straw and rice husk 10:90 with moisture content 9.4543%, ash content 30.2718%, density content 1.0110 g/cm3, crushing strength content 0.0120 kg/cm2, calorific value 3794.3530 cal/g, fuel content 0.0081 g/second, and level of volatile matter 0.0198%.Keywords : Bio-charcoal briquette, rice straw, rice husk
PEMANFAATAN TEPUNG BIJI DURIAN DAN TEPUNG KACANG HIJAU DALAM PEMBUATAN FLAKES Luky Prasetyo; Akhyar Ali; Yelmira Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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This study aimed to get the best ratio of durian seed flour and mung bean flour judging from the content of nutrients and organoleptic tests in making of flakes. The research was conducted with an experimental method using a Completely Randomized Design with five treatments and three replications. The treatments in this study were ratio of durian seed flour and mung bean flour 100%:0%, 90%:10%, 80%:20%, 70%:30%, and 60%:40%. Data were statistically analyzed by using Analysis of Variance and followed by Duncan's New Multiple Range Test at level 5%. Results of the analysis showed that ratio of durian seed flour and mung bean flour significantly affected on moisture, ash, fat, protein, carbohydrate, and crude fiber content as well as descriptive and hedonic sensory test of the flakes. Based on this research, the best treatment was ratio of durian seed flour and mung bean flour 60%:40% which had moisture 4.28%, ash 3.51%, fat 1.29%, protein 10.45%, carbohydrate 80.46% and crude fiber 2.96%. Characteristics flakes of best treatment based on descriptive test was  golden yellow color, mung bean flavor, mung beantaste, andhard texture. Keywords:Flakes, durian seed flour, mung beanflour.
PEMBUATAN “FRUIT LEATHER” BUAH JERUK MANIS (Citrussinensis L.)DENGAN PENAMBAHAN DAMI NANGKA (Artocarpus heterophyllus) Sarah Siska Hasibuan; Noviar Harun; Akhyar Ali
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The Purpose of this research is to find the best treatment from the production of sweet orange and jackfruit combination Fruit Leather. This research using Completely Randomized Design with 4 treatment and 4 repetition. This treatment are combining 85 grams sweet orange mush and 15 grams jackfruit (JD1); 65 grams sweet orange mush and 35 grams jackfruit (JD2); 45 grams sweet oranges mush and 55 grams jackfruit (JD3); 25 grams sweet oranges mush and 75 grams jackfruit (JD4). This research using Analysis of Variace (ANOVA) and Duncan’s New Multiple Range Test (DNMRT) with significance level (α) 5%. The result of this research refers that there is a significance differences of each treatment towards Water Content, Acidic Properties (pH), Ash Content, Pectin Content, Sugar Reduction and Organoleptic Test. This research conclude that the best treatment according to Proksimate and Hedonic test is fruit leather product made by combination of 45 grams sweet oranges mush and 55 grams jackfruit mush (JD3) which have Water Content 14.612%, Acidic Properties (pH) 4.87, Ash Content 0.773%, Pectin Content 2.409%, Sugar Reduction 47.637%, And according to Hedonic test for Colour, Taste, Aromatic, Texture Atribute, and whole rating of Fruit Leather liked by Panelis. Key words : sweet orange, fruit leather, jackfruit.
PERBANDINGAN SARI BENGKUANG DAN SARI DAUN PANDAN DALAM PEMBUATAN SIRUP Eri Hernanda; Akhyar Ali; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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Bengkuang was rich in nutrition, but so far the utilization of bengkuang was still less. Syrup was a way of product diversification of bengkuang. The purpose of this research was to get the best ratio of  bengkuang extract and pandanus leaf exctract in making syrup based on National Standard of Indonesian. This research used a Completed Randomized Design with five treatments and four replications. The treatments were ratio of bengkuang extract and pandanus leaf extract BP1 (100:0), BP2 (95:5), BP3 (90:10), BP4 (85:15), and BP5 (80:20). The value of observation were analyzed using Analysis of Varians followed by Duncan’s New Multiple Range Test on 5% level. The result of this research showed that ratio of  bengkuang extract and pandanus leaf extract given significantly effect on sucrose concentration, viscosity, colour, smell and overall hedonic assessment, but not significants on visibility and flavour. The best treatment was BP5 (80:20bengkuang extract and pandanus leaf extract) with sucrose concentration 71.63%, viscosity 451.46 cP, colourgreen, visibility not muddy, flavourfull pandanus, taste sweet and overallassesment favored by panelists. Keywords: Syrup, bengkuang extrac, pandanus leaf extract.
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