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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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VARIASI PENAMBAHAN TEPUNG UMBI DAHLIA DALAM MINUMAN SINBIOTIK SARI JAGUNG MANIS MENGGUNAKAN ISOLAT Lactobacillus casei subsp. casei R-68 Aris Setiawan; Usman Pato; Akhyar Ali
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 purpose of this research was to study the addition of various of dahlia tuber flour in making sinbiotic drink of sweet corn extract by using Lactobacillus casei subsp. casei R-68 which isolated from dadih. The research was carried out experimentally using a Completely Randomized Design with 4 treatments and 4 replications thus obtaining 16 experimental units.Data yang diperoleh dianalisis secara statistik dengan menggunakan analisis sidik ragam (ANOVA). The data found were statistically analyzed using Analysis of Variance (ANOVA). Jika F hitung lebih besar atau sama dengan F tabel maka dilanjutkan dengan uji DNMRT pada taraf 5%.If the F count is greater than or equal to F table then continued with DNMRT test at 5% level. The results of the present study indicate that initial pH of sinbiotic drink of sweet corn extract were 3.73-3.85, total lactic acid 0.69-0.96%, total LAB 9.90-10.80 log cfu/ml after fermentation, total solid 10.30-14.55%, protein 1.14-1.91% and fiber 0.10-0.21%. The results show that the addition of dahlia tuber flours significantly affected the pH, total lactic acid, total LAB, total solid, protein and fiber contens as well as sensory evaluation of sinbiotic drink of sweet corn extract. Overall acceptance test indicated that the panelists were “rather like” for sinbiotic drink of sweet corn extract. The best treatment based on the number of LAB, protein contant as well as sensory evaluation was treatment SJ2 (addition 3% concentration of dahlia tuber). Keywords: Prebiotic, probiotic, dahlia tuber flour, Lactobacillus casei subsp. casei R-68

Efektifitas Buah Asam Kandis (Garcinia diocia Blume) sebagai Bahan Penggumpal dan Pengawet pada Produk Tahu Ilhamsyah Azri; Akhyar Ali; Yelmira Zalfiatri
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 purpose of this study was to obtain the best concentration from kandis acid as a coagulant agent and preservative in tofu product. Thisresearch used a Completely Randomized Design (CRD) with six treatments and three replications, followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.The treatment of this researchwereAK1 (the concentration of the kandis acid solution 7,5%),AK2 (the concentration of the kandis acid solution10,0% ), AK3 (the concentration of the kandis acid solution 12,5%), AK4 (the concentration of the kandis acid solution 15,0%), AK5 (the concentration of the kandis acid solution 17,5%) andAK6 (the concentration of the kandis acid solution 20,0%). The analysis observed were acidity (pH), protein, total bacteria, descriptive and hedonic sensory tests of taste, color and softness.The best treatment of this research was the concentration of 15% kandis acid solution which has acidity level (pH) of 4.58, protein 15.65%, total bacteria 8.22 Cfu/ml, taste not sour, slightly color and slightly soft texture. Keyword :kandis acid, tofu,coagulant agent, preservative

VIABILITAS Lactobacillus plantarum 1 YANG DIISOLASI DARI INDUSTRI PENGOLAHAN PATI SAGU TERHADAP GARAM EMPEDU Darma Lusvina Simbolon; Yusmarini '; Akhyar Ali
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Properties needed for potentially isolates as probiotics should ideally not only able to survive through the digestive tract but also have the ability to reproduce in the digestive tract. The porpuse of the research was to obtain viability of Lactobacillus plantarum 1 strains isolated from processing industry sago starch on bile salts. This research used isolates Lactobacillus plantarum 1 RN2-53, Lactobacillus plantarum 1 RN2-12112, Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 on medium with oxgall 0,5%. Lactobacillus plantarum 1 RN2-53, L. plantarum 1 RN2-12112 were able to survive in the medium with oxgall 0,5% during incubation for 5 hours. Lactobacillus plantarum 1 RN2-53, L. plantarum 1 RN2-12112 potentially to be used as a candidate of probiotic. Keywords: viability, Lactobacillus plantarum 1, oxgall

KANDUNGAN ZAT BESI DAN KONSUMSI KUKIS UBI JALAR UNGU DENGAN RASIO TEPUNG TEMPE DAN TEPUNG UDANG REBON Sandi Eka Putra; Netti Herawati; Akhyar Ali
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The aim of this research were to find out the Iron content and purple sweet potato cookies consumption with ratio tempe flour and small shrimp flour which have high nutrition and meet the quality standard of cookies (SNI 01-2973-1992). This research used Complete Randomized Design (CRD) by 4 treatments and 4 replications. The treatments were K1 (tempe flour 20%, small shrimp flour 1%), K2 (tempe flour 15%, small shrimp flour 6%), K3 (tempe flour 10%, small shrimp flour 11 %), and K4 (tempe flour 5%, small shrimp flour 16%). The results showed the treatments have the significant effect on the water, ash, protein, iron and cookies consumption. The average of cookies consumption on the whole children group ages 1-6 years was 9.34 pieces. The average of cookies consumption on the children group ages 1- 3 years was 8.82 pieces. The average of cookies consumption on the children group ages 4-6 years was 9.87 pieces. The chosen cookies was K2 which had water (2.33%), ash (1.88%), protein (12.54%) and iron (0.112%) had met the standard quality of cookies (SNI 01-2973-1992). Keywords: Cookies, purple sweet potato, tempe flour, small shrimp flour, cookies consumption.

VIABILITAS BAKTERI ASAM LAKTAT YANG DIISOLASIDARIAMPAS SUSU KEDELAI TERHADAP ASAM KLORIDA DAN GARAM EMPEDU Zulfidin Zulfidin; Evy Rossi; Akhyar Ali
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Lactic acid bacteria have characteristics that cause these bacteria as probiotics. Some characteristics of probiotics are not only able to survive in the gastrointestinal tract and also have the ability to reproduce in the digestive tract, but these bacteria can survive and are able to live on acidic conditions of chloride with low pH and bile salts. The purpose of this study was to obtain resistance or viability of lactic acid bacteria isolated from okara at pH 2.5 and 3 for 90 min and 0.5% concentration of bile salt (oxgall). This study used isolates A.23.4, A.23.2, and A.22.4 isolated from okara taken from soybean milk making industrial home. The isolate viability data was tabulated and analyzed descriptively. The results showed that isolates A.23.4, A.23.2 and 22.4 survived and were able to grow well at pH 2.5 and had survival 99.786, 99,773, and 99.899% respectively, while at pH 3 viability were 99.887, 99.824, and 99.836% for 1.5 hours incubation. Isolates A.23.4, 23.2, and 22.4 were able to survive and grow well in MRS Broth medium plus oxgall 0.5% during incubation for 5 hours and viability of 99.759, 99.657, and 99.619% respectively. From this study, it can be concluded that the three isolates of LAB had potential as probiotics candidates, because they have relatively high viability (> 90%) on low pH and bile salt.Keywords: lactic acid bacteria, probiotic, viability, chloride acid, oxgall, isolate

VARIASI SUHU AIR PADA PENGADUKAN TERHADAP KADAR ASAM SIANIDA DAN MUTU MINYAK BIJI KARET (Hevea brasiliensis) Yosep Agustiar H; Usman Pato; Akhyar ali
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Rubber seed is not utilized optimally nowdays. The alternative method to utilize the rubber is to be used as oil source. This research was aimed to obtain optimal temperature in the agitation on the cyanide acid content and quality of rubber seed oil. This research was conducted by using Completely Randomized Design experiment with four treatmens and four replications which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatmens in this research were agitation with temperature of 70°C, 800C, 900C and 1000C for 1 hour. The results of study show that the higher temperature in the agitation significantly decreased the average content of cyanide, but increased the peroxide, acid and saponification values. Based on the results obtained, the best treatment was P4 treatment (agitation with temperature of 100°C for 1 hour) with cyanide acid content 1.56 ppm, acid value 3.19 mg KOH/g, saponification value 175.31 mg KOH/g, density 0.90 g/ml and peroxide 2.00 Mek O2/kg. Keywords: agitation, rubber seed, cyanide acid, oil.

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.

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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