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All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Agroindustri CHEMPUBLISH JOURNAL Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Sagu IJAE
Hamzah, Farida Hanum
Universitas Riau
Agriculture, Biological Sciences & Forestry 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 Other

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Analisis Rantai Pasok dan Nilai Tambah Agroindustri Kopi Lasi Selaras Alam di Kabupaten AgamProvinsi Sumatera Barat Rizki Ananda; Farida Hanum Hamzah; Fajar Restuhadi
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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Abstract

This research was aimed to analyze the flow of supply chain, value-added, and determined the strategy for improvement of supply chain performance in Lasi Coffee Selaras Alam. This research was conducted in Agam District, West Sumatera. A purposive method was used to decide the location of this research. This research used a questionnaire that was distributed to 20 respondents consisting of 15 coffee farmers, 2 merchant collectors, and 3 stakeholders of the Selaras Alam Cooperative. The method used for this research was descriptive, namely Hayami value-added analysis and SWOT and AHP analysis. The result of this research showed that the involved parties in the agroindustry of lasi coffee supply chain were farmers, collectors, and consumers. Value-added obtained by farmers from the processing of one kilogram of coffee fruit into coffee beans were 3,560 IDR (41.59%) and value-added obtained by merchant collectors from sorting one kilogram of coffee beans were 20,600 IDR (19.51%). The strategy to improve the supply chain performance of Lasi Coffee Agroindustry was to improve the quality and the production and maintainedthe consistency of the brand (0.302).Keywords: lasi coffee, supply chain, value added, SWOT, AHP
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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Abstract

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
PEMANFAATAN TEPUNG AMPAS KELAPA DALAM PEMBUATAN KERUPUK SAGU THERESIA YOSEFA; FARIDA HANUM HAMZAH; RAHMAYUNI RAHMAYUNI
Jurnal Sagu Vol 17, No 2 (2018)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (56.491 KB) | DOI: 10.31258/sagu.v17i2.7138

Abstract

Crackers is crispy snack food which is favored by the folk to consume. The purpose of this research was to getthe best formulation of sago starch and coconut pulp flour on the quality of sago crackers which meet SNI 01-2713-1999. This research used a Completely Randomized Design (CRD) with five treatments and threereplications. Data were statistically analyzed by Analysis of Variance (ANOVA) and followed by Duncan’sNew Multiple Range Test (DNMRT) at level 5%. The treatments of this research were TSA1 (sago starch 95 :coconut pulp flour 5), TSA2 (sago starch 90 : coconut pulp flour 10), TSA3 (sago starch 85 : coconut pulpflour 15), TSA4 (sago starch 80 : coconut pulp flour 20), and TSA5 (sago starch 75 : coconut pulp flour 25).The parameters observed were moisture, ash, protein, crude fiber, swelling power, colour, taste, aroma,crispiness, and overall acceptance hedonic. The best treatment of crackers was TSA3 which had moisturecontent 2.41%, ash content 2.10%, protein content 2.51%, crude fiber content 10.81%, swelling power35.89%, whitish brown (2.90), slightly scented coconut (2.87), somewhat coconut taste (2.93), texturecrispiness (2.10), and overall acceptance hedonic test of crackers was preferred by the panelist.
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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Abstract

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
Karakteristik fisiko-kimia dan sensori mayones dari minyak sawit merah dengan penambahan ekstrak jahe var. Rubrum [Characteristic physicochemical and sensory red palm oil mayonnaise addition extract ginger var. Rubrum] Farida Hanum Hamzah; Dewi Fortuna Ayu; Evy Rossi; Yossie Kharisma Dewi; Arya Dika
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i1.18-29

Abstract

Mayonnaise is an oil in water (O/W) emulsion despite containing 70–80% fat and egg yolk.  The addition of extract ginger var. Rubrum serves as an ingredient that is able to cover the characteristic of mayonnaise of red palm oil taste and aroma and also contains high antioxidants.  The aim was to find the best mayonnaise of red palm oil with extract ginger var. Rubrum addition according to the SNI.  The experimental was arranged in a completely randomized design (CRD) with 3 treatments and replicated 3 times then continued tested using DNMRT at a 5% level.  The treatment was five-level extract ginger var. Rubrum addition: 0.5%, 1%, 1.5%, 2%, and 2.5%.  Parameters observed were moisture content, antioxidant activity, color with a colorimeter, and sensory evaluation on mayonnaise.  The result showed that the addition of extract ginger var. Rubrum significantly affected color, descriptive sensory assessments such as aroma, taste, and viscosity, hedonic assessments such as aroma and taste.  Whereas moisture content, color sensory assessment and hedonic viscosity were not significantly affected.  The best treatment was 2.5% addition of extract ginger var. Rubrum with a value of 25.83% moisture content, 87.45 ppm (strong) antioxidant activity, color with colorimeter L*: 55.27; a*: 11.36; and b*: 48.86 and preferred overall acceptance.
ANALYSIS OF PALM SUGAR SUPPLY CHAIN WITH A FOOD SUPPLY CHAIN NETWORK APPROACH Imelda Yunita; Farida Hanum Hamzah; Pramana Angga; Mhd Andri Kurniawan
Indonesian Journal of Agricultural Economics Vol 13, No 2 (2022)
Publisher : Fakultas Pertanian, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ijae.13.2.%p

Abstract

This study aims to determine the status of palm sugar supply chain in Rambah Tengah Barat Village, Rambah District, Rokan Hulu Province through an approach Food Supply Chain Network. The focus of the study was palm sugar production in Rambah Tengah Barat Village, Rambah District, Rokan Hulu Province. The research method is carried out in a purposive sampling,The data types used are primary data and secondary data. The study phase analyzed the palm sugar supply chain in Rambah Tengah Barat Village, Rambah District, Rokan Hulu Province through an approach Food Supply Chain Network starting from looking at supply chain objectives, existing supply chain structure, business processes down to resources in the brown sugar supply chain. The results show that the distribution model of the supply chain starts from farmers, collectors, retailers, stores and end consumers. Institutional strengthening among farmers is needed by forming groups of asphalt farmers to produce jaggery that can satisfy consumer demand. Production capacity is very limited and the use of technology is simple. 
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 Devinta Puspita Sari Dewi Fortuna Ayu Dewi, Yossie Kharisma Difa Febrian Febrian Dorti Desmawarni Erizal Thoyeb Faizah Faizah Faizah Hamzah Faizah Hamzah Hamzah Fajar Restuhadi Fakhruni Alisya Heraldy Armanda Hutahaean Hogren Leoranzen Imelda Yunita Kusumawardi, M. Ridho Megawati Megawati Mhd Andri Kurniawan Muhammad Fajar Sidik Mulyadi, Agus Netti Herawati 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 Raswen Efendi Raswen Effendi Raswen Raswen Reni Andriani Riza Fahlevi Rizki Ananda Rohmat Musafah Rossi, Evy Rozikhin Saputra, Niko Sebayang, Aulia Shafira Shanti Fitriani Sitompul, Fitra Fatthoni Sri Ayu Theresya Suherman Artha Syahrial Efendi tantono, Erwin THERESIA YOSEFA Triwibowo, Radez Triwibowo USMAN PATO Vikky Vorensi Vonny Setiaries Johan Wulandari, Ayu Sri Yelmira Zalfiatri YOSEFA, THERESIA Yulia Citra