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Hamzah, Farida Hanum
Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Other

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Journal : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Lama Penyangraian Terhadap Sifat Fisiko-Kimia Biji Kopi Arabika Nagari Lasi Kecamatan Canduang Kabupaten AgamProvinsi Sumatera Barat Rafki Adey Ilham; Farida Hanum Hamzah; Raswen Raswen
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Roasting is the process of forming flavor to coffee beans which is carried out using high temperatures. Currently, there is still little data on how the proper roasting.  This research was conducted to determine the effect of roasting time on changes in the physico-chemical properties of Arabica coffee. The research design used was a completely randomized design (RAL) non factorial with roasting time treatment consisting of 10 minutes, 12 minutes, 14 minutes, 16 minutes, and 18 minutes. The results showed that the roasting time had an effect on moisture content, ash content, degree of acidity, caffeine content, hedonic aroma, and arabica coffee color. Roasting temperature of 220°C with roasting time of 10 minutes was the best treatment to produce the best physical characteristics and quality of arabica coffee, namely with a water content of 2.41%, 4.09% ash content, 4.87 degree of acidity, 2.54% caffeine content, aroma scoring 3.80, color L 25,97.Keywords: Arabica coffee, roasting, roasting duration 
KARAKTERISTIK EDIBLE FILM BERBAHAN BAKU PATI UBI TALAS DENGAN PENAMBAHAN LILIN LEBAH (BEESWAX) Devinta Puspita Sari; Farida Hanum Hamzah; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 7 (2020): Edisi 2 Juli s/d Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this study to obtain the best characteristics of edible film from different concentration of beeswax.  This research was carried out experimentally with five treatments and three replications to obtain 15 experimental units.  The treatments in this study research were concentration of beeswax such as LB1 (0.1% beeswax), LB2 (0.2% beeswax), LB3(0.3% beeswax), LB4 (0.4% beeswax), and LB5 (0, 5% beeswax).  The parameters observed are thickness, solubility, water vapor transfer rate test, tensile strength and edible film elongation.  The selected treatment based on the parameters tested was LB5 treatment with the use of beeswax concentration of 0.5%.  Edible film LB5 treatment has a thickness value of 0.17 mm, a solubility of 22.27%, a water vapor transfer rate test of 15.88 g/m2/h, tensile strength of 0.37 MPa and  elongation of 9,29%.Keywords:beeswax, edible film
VARIASI SUHU DAN WAKTU EKSTRAKSI TERHADAP KUALITAS PEKTIN DARI KULIT PISANG TANDUK Dorti Desmawarni; Farida Hanum Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This research aimed to get the best extraction of time and temperature on the quality of pectin from banana peels horn. This research used a Completely Randomized Design (CRD) with two factors treatments and three replications. First factor the extraction of temperature is T1 (80°C) and T2 (90°C). Second factor the extraction of time is W1 (60 minutes), W2 (70 minutes) and W3 (80 minutes). Parameters measured were yield pectin, moisture content, ash content, methoxyl content, time of jelly, organoleptic assessment descriptively of  pectin colour and pectin jelly. The value of observation were analyzed using Analysis of Varians (ANOVA) followed by Duncan’s New Multiple Range Test (DNMRT) on 5% level. The results showed that the interaction between temperature and extraction of time was significants (P<0.05) the water content, methoxyl content and the time of the formation of jelly. Extraction of temperature significants different (P<0.05) on yield, moisture content, ash content, methoxyl, and time of jelly. Extraction  of time was significants (P <0.05), the yield of pectin, moisture content, ash content, methoxyl content, and time of jelly. Based on organoleptic assessment descriptive (colour) of the pectin and jelly is brown and be dark brown with the increase in the temperature and the extraction of time. The best treatment of pectin is extraction of temperature (90°C) and the extraction of time (80 minutes). Keywords: Extraction of temperature, extraction of time, pectin.   
Sifat Fisikokimia Biji Kopi Robusta Solok Radjo dengan Lama Penyangraian Berbeda Heraldy Armanda Hutahaean; Farida Hanum Hamzah; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The roasting is the process of forming the color and aroma of green coffee beans. The coffee roasting process not only changes the physical appearance of the coffee beans but also rearranges the chemical makeup. This study aims to obtain the best roasting time on the physicochemical properties of Robusta Solok Radjo coffee beans based on SNI 01-3542-2004. The research design used was a completely randomized design (RAL) non factorial with roasting time treatment consisting of roasting time consisting of 8 minutes, 10 minutes, 12 minutes, 14 minutes, and 16 minutes. The results showed that the duration of roasting had a significant effect on moisture content, ash content, degree of acidity, and caffeine content in roasted coffee beans. The best treatment in this study was L1 treatment with a roasting time of 8 minutes. The L1 treatment of roasted coffee beans in this study had an average value of water content of 2.22%, ash content of 3.09%, degree of acidity 5.06, caffeine content 1.56%, color index 27.65%. The hedonic assessment obtained by an average rating of the aroma of roasted coffee beans was 3.87 (like). Parameters of water content, ash content, caffeine content and aroma have met SNI 01-3542-2004. Keywords: robusta coffee, roasting, roasting duration
Konsentrasi Perekat Tapioka Terhadap Kualitas Briket Arang Tunggul Batang Kelapa Difa Febrian Febrian; Faizah Hamzah Hamzah; Farida Hanum Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study aims to obtain the best tapioca adhesive concentration in making charcoalbriquettes. This research was conducted experimentally using a completely randomized design method consisting of 5 treatments and 3 replications in order to obtain 15 experimental units. The treatment in this study was the ratio of coconut stem charcoal and tapioca adhesive as follows: P1 (97:3), P2 (95:5), P3 (93:7), P4 (91:9), and P5 (89:11). The parameters observed in this study were moisture content, ash content, volatile matter content, bound carbon content, density, and heating value. The results showed that the addition of tapioca adhesive concentration gave significantly different results for all parameters. The best quality is the composition of P1 with composition rate of 97:3 having water content of 4,17%, ash content of 5,21%, vaporizing substance 9,11%, carbon content of 80,49%, density of 0,593 g/cm3and the heating value is 6.350 cal/g. Key words: Coconut stem charcoal, tapioca, briquettes
KUALITAS PEKTIN DARI KULIT JERUK KUOK DAN KULIT JERUK BERASTAGI Sri Ayu Theresya; Farida Hanum Hamzah; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 9 (2022): Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Oranges are a fruit that thrives in the tropics, the high production of citrus fruits causes orange peel to become one of the wastes that can be used as raw material for pectin which is needed in the food, cosmetic and pharmaceutical industries.  The purpose of this study was to obtain the best ratio of kuok orange peel and berastagi orange peel to the quality of the pectin produced.  This study used a non-factorial Completely Randomized Design (CRD) in which there were five treatments and three replications.  The treatments in this study consisted of: P1 (Kuok orange peel: Berastagi orange peel (100:0), P2 (Kuok orange peel: Berastagi orange peel (75:25), P3 (Kuok orange peel: Berastagi orange peel (50:50), P4 (Kuok orange peel: Berastagi orange peel (25:75), P5 (Kuok orange peel: Berastagi orange peel (0:100).  The data contained in this study were statistically analyzed using Analysis of Variance (ANOVA) and continued with a further test using Duncan’s Multiple Range Test (DMRT) at a level of 5%.  The results of this study showed that the ratio of kuok orange peel and berastagi orange peel had a significant effect on yield, moisture content, ash content, methoxyl content and jelly formation.  Selected in this study were P4 (Kuok orange peel: Berastagi orange peel (25:75) with a yield of 10,60%, water content 5,02%, ash content 1,75%, methoxyl content 9,40%, jelly formation 2,37 minutes. Keywords: Pectin, kuok orange peel, berastagi orange peel, jelly formation
Co-Authors Afandi, Riyan Ahmed Maulana Akbar, Muhammad Rizali Akhyar Ali Alfajriandi Alfajriandi Angga Pramana, Angga Antoni, Fiki Fadel Anwar, Mustadi Arya Dika Ayu Lestari P, Putri Dedeh Kurniasih Deliana Andam Sari Devinta Puspita Sari Dewi Fortuna Ayu Dewi, Yossie Kharisma Difa Febrian Febrian dihan, Dihan Kurnia Dorti Desmawarni Erizal Thoyeb Faizah Faizah Faizah Hamzah Faizah Hamzah Hamzah Fajar Restuhadi Fakhruni Alisya Helentina Situmorang Heraldy Armanda Hutahaean Hogren Leoranzen Illahi, Ayu Kurnia Imelda Yunita Karmaita, Yummama Kusumawardi, M. Ridho Megawati Megawati Mhd Andri Kurniawan Muhammad Fajar Sidik Mulyadi, Agus Ningsih, Arum Rovarti Noviar Harun Pakpahan, Hendra Swandi Pramana Angga Putra, Diswanto Quan Paulus Giovan Rafi Leo Leo Rosi Rafki Adey Ilham Rahmadani Rahmadani RAHMAYUNI RAHMAYUNI Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Ramaiyulis, Ramaiyulis Raswen Efendi Raswen Effendi Raswen Raswen Reni Andriani Riza Fahlevi Rizki Ananda Rohmat Musafah Rossi, Evy Rozikhin Saputra, Niko Sari Rukmana Okta Sagita Chan Sebayang, Aulia Shafira Shanti Fitriani Sitompul, Fitra Fatthoni Sri Ayu Theresya Suherman Artha Syahrial Efendi tantono, Erwin THERESIA YOSEFA Trisia Wulantika Triwibowo, Radez Triwibowo USMAN PATO Vonny Setiaries Johan Wulandari, Ayu Sri Yelmira Zalfiatri YOSEFA, THERESIA Yulia Citra