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KARAKTERISASI SIFAT FISIKOKIMIA PATI UBI JALAR DENGAN MENGKAJI JENIS VARIETAS DAN LAMA PENGERINGAN Irhami, Irhami; Anwar, Chairil; Kemalawaty, Mulla
Jurnal Teknologi Pertanian Vol 20, No 1 (2019)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

ABSTRAKUbi jalar merupakan sumber karbohidrat yang memiliki potensi untuk dikembangkan sebagai bahan pengganti beras. Ubi jalar mempunyai keragaman jenis yang terdiri atas jenis lokal dan beberapa varietas unggul. Ubi jalar dapat dimanfaatkan sebagai bahan pangan, pakan ternak, dan bahan baku industri. Pati merupakan salah satu bentuk pengolahan ubi jalar yang dapat dimanfaatkan sebagai bahan baku di industri, baik pangan maupun nonpangan. Penelitian ini bertujuan mengetahui varietas ubi jalar dan suhu pengeringan terbaik terhadap sifat fisik dan kimia pati ubi jalar. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri atas dua faktor yaitu faktor varietas ubi jalar (A) dan suhu pengeringan (B). Faktor varietas ubi jalar (A) terdiri atas empat taraf, yaitu A1 = varietas lokal, A2 = varietas muara, A3 = varietas jago, dan A4 = varietas sukuh. Faktor suhu pengeringan (B) terdiri atas tiga taraf yaitu B1 = 40 Â°C, B2 = 50 Â°C, dan B3 = 60 Â°C. Hasil penelitian menunjukkan bahwa faktor varietas ubi jalar berpengaruh sangat nyata terhadap rendemen, suhu gelatinisasi, swelling power, kadar air, dan berpengaruh nyata terhadap organoleptik warna pati ubi jalar yang dihasilkan. Faktor suhu pengeringan berpengaruh sangat nyata terhadap swelling power dan kadar air pati ubi jalar. Faktor interaksi antara varietas ubi jalar dan suhu pengeringan berpengaruh tidak nyata terhadap kadar abu pati ubi jalar. Berdasarkan analisis organoleptik pati ubi jalar yang disukai oleh panelis adalah pati ubi jalar dari varietas muara dengan suhu pengeringan 60 Â°C dengan nilai kesukaan warna 3.69 (penerimaan antara biasa sampai suka).ABSTRACTSweet potatoes are source of carbohydrates that have potential to be developed as a substitute for rice. Sweet potato has a variety of species consisting of local species and several superior varieties. Sweet potatoes can be used as food, animal feed, and industrial raw materials. Starch is one form of sweet potato processing that can be used as raw material among industries, both food, and non-food industries. This study aims to determine the sweet potato variety and the best drying temperature for the physical and chemical properties of sweet potato starch. This study uses factorial completely randomized design (CRD) consisting of two factors, sweet potato variety (A) and drying temperature (B). Sweet potato varieties consisted of four levels A1 = local varieties, A2 = muara varieties, A3 = jago varieties, and A4 = sukuh varieties. Drying temperature factor (B) consists of three levels, B1 = 40 Â°C, B2 = 50 Â°C, and B3 = 60 Â°C. The results showed that sweet potato varieties had a very significant effect on yield, gelatinization temperature, swelling power, water content, and significantly affected to the organoleptic color of sweet potato starch produced. Drying temperature factor had a very significant effect on swelling power and moisture content of sweet potato starch. The interaction factors between sweet potato varieties and drying temperature had no significantÂ effect on the levels of sweet potato starch ash. Based on the analysis of organoleptic sweet potato starch preferred by the panelists are sweet potato starch from muara varieties with a drying temperature of 60 Â°C with a favorite value of color 3.69 (acceptance between normal to like).

Permeability Study on Several Types of Dry Land Use in Aceh Besar Regency Umar H A; Chairil Anwar; Endiyani Endiyani; Sri Agustina; Irhami Irhami; Yusran Akbar
JURNAL AGRONOMI TANAMAN TROPIKA (JUATIKA) Vol 3 No 2 (2021): Volume 3 No.2 July 2021
Publisher : LPPM UNIVERSITAS ISLAM KUANTAN SINGINGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36378/juatika.v3i2.1380

The variation in soil permeability levels as a result of several types of land use on dry land in Aceh Besar district is not widely known. Therefore, a study of the ability of soil to pass water (soil permeability) as a result of various land use patterns is very important to conduct research in order to maintain a sustainable environment. The metode of research used is directly survey method. The Field survey carried out by taking soil samples that were taken in a composite manner in the processing layer (0-20 cm) and intact. The variables measured include: permeability, soil organic fraction. Intact soil sampling is carried out using a ring or tube to determine soil permeability based on the constan head method. Meanwhile, composite soil samples, which are samples collected from several observation points mixed evenly into a homogeneous sample, those were used to variable soil organic fraction content using the pipette method. Permeability in the type of land use forest shrubs, mixed gardens, moor and teak forests were classified into the medium class. The order of increasing permeability starts from the type of land use for forest shrubs, mixed gardens, moorlands, teak forests and rainfed rice fields. Permeability rates didn't have correlation with organic matter content in several types of dry land use in Aceh Besar district. By increasing sand content, the pores between particles increase, the capillary action weakens, and water easily evaporates through the macro pores, or directly penetrate deep into the soil for vegetation use By increasing clay content, the effect of soil on local rainfall redistribution on vegetation growth changes from decreasing to increasing whereas sand, on the other hand, those was based on a limited distribution of soil types only with high clay content

Analysis of Soil Quality Index of mixed garden land use type on dry land in Blang Bintang sub-district, Aceh Besar district Yusran Akbar; Umar H. A; Endiyani Endiyani; Sri Agustina; Irhami Irhami; Ika Rezvani; Irmayanti Irmayanti
JURNAL AGRONOMI TANAMAN TROPIKA (JUATIKA) Vol 4 No 1 (2022): Jurnal Agronomi Tanaman Tropika (JUATIKA)
Publisher : LPPM UNIVERSITAS ISLAM KUANTAN SINGINGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36378/juatika.v4i1.1794

This research was conducted by using a descriptive method based on the results of surveys and field observations and laboratory analysis. Field survey activities were carried out to obtain primary data in the form of general biophysical conditions of the area and physical and chemical characteristics of the soil obtained from observations and indicators of soil quality through soil analysis in the laboratory. Soil sampling points were determined using the purposive sampling method, namely points that have been determined in selected dry land areas in Blang Bintang District, Aceh Besar District. Soil sampling for analysis of chemical properties was carried out by drilling. Soil drilling was carried out to determine the thickness of the soil solum. Sampling was focused only on the top soil layer with a thickness of 0 - 20 cm. In mixed garden land use type (LUT) 5 - 6 sample points were taken which were then analyzed in the laboratory. From the data from the soil analysis, the fertility status of each type of land use will be determined. Field observations and sampling were carried out at each observation point (LUT) in the Blang Bintang District, Aceh Besar District.The soil characteristics and a large percentage of sand compared to the percentage of silt and clay. The low content of clay fraction in both lands affected the formation of soil aggregates. The position and composition of organic matter greatly determine the process of forming stability and distribution of aggregates. Sandy soil in mixed garden vegetation is difficult to absorb water and nutrients due to large grains and small surface area per unit weight. The soil which is dominated by the sand fraction is porous with high aeration pores. Smooth aeration properties can increase the oxidationof organic matter.

Karakterisasi Sifat Fisikokimia Pati Ubi Jalar Dengan Mengkaji Jenis Varietas dan Lama Pengeringan Chairil Anwar; Irhami Irhami; Mulla Kemalawaty
Teknotan: Jurnal Industri Teknologi Pertanian Vol 12, No 2 (2018): TEKNOTAN, Desember 2018
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol12n2.3

Ubi jalar merupakan sumber karbohidrat yang memiliki potensi untuk dikembangkan sebagai bahan pengganti beras. Ubi jalar mempunyai keragaman jenis yang terdiri atas jenis lokal dan beberapa varietas unggul. Ubi jalar dapat dimanfaatkan sebagai bahan pangan, pakan ternak, dan bahan baku industri. Pati merupakan salah satu bentuk pengolahan ubi jalar yang dapat dimanfaatkan sebagai bahan baku di kalangan industri, baik industri pangan maupun non pangan. Penelitian ini bertujuan mengetahui pengaruh varietas ubi jalar dan suhu pengeringan terbaik terhadap sifat fisik dan kimia pati ubi jalar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri atas dua faktor yaitu faktor varietas ubi jalar (A) dan suhu pengeringan (B). Faktor varietas ubi jalar (A) terdiri atas tiga taraf yaitu: A1 = varietas lokal, A2 = varietas muara, A3 = varietas jago, dan A4 = varietas sukuh. Faktor suhu pengeringan (B) terdiri atas tiga taraf yaitu: B1 = 40oC, B2 = 50oC, dan B3 = 60oC. Hasil penelitian menunjukkan bahwa faktor varietas ubi jalar berpengaruh sangat nyata terhadap rendemen, suhu gelatinisasi, swelling power, kadar air, dan berpengaruh nyata terhadap organoleptik warna pati ubi jalar yang dihasilkan. Faktor suhu pengeringan berpengaruh sangat nyata terhadap swelling power dan kadar air pati ubi jalar. Faktor interaksi antara varietas ubi jalar dan suhu pengeringan berpengaruh tidak nyata terhadap kadar abu pati ubi jalar. Berdasarkan analisis organoleptik pati ubi jalar yang disukai oleh panelis adalah pati ubi jalar dari varietas muara dengan suhu pengeringan 60oC dengan nilai kesukaan warna 3,69 (penerimaan antara biasa sampai suka).Kata kunci: varietas ubi jalar, suhu pengeringan, pati ubi jalar

Diversification of Making Chicken Meatballs with Sweet Potato Substitution (Ipomoea batatas L) by Different Concentrations Ika Rezvani Aprita; Irhami Irhami; Chairil Anwar; Reza Salima
Jurnal Peternakan Sriwijaya Vol 9, No 1 (2020): JURNAL PETERNAKAN SRIWIJAYA
Publisher : Department of Animal Sciences, Faculty of Agriculture, Sriwijaya University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/JPS.9.1.2020.11232

ABSTRACTMeatballs are food products in the form of spheres obtained from a mixture of livestock meat (meat content not less than 50% of the total mixture) with the process of meat grinding, doung making, meatballs making and meatballs printing. The purpose of this study was to determine how the effect yellow sweet potato addition improved the quality of meatballs chicken. This study used a Completely Randomized Design (CRD) with three levels of yellow sweet potato 65, 75 and 85% and six replications. The results showed that the addition of yellow sweet potato significantly influenced the value of beta-carotene and flavor. Meatballs with the addition of 65% yellow sweet potato based on organoleptic test obtained the best quality based on color ie 3.25 (acceptance level rather like), taste 3.43 (acceptance level rather like), texture 3.20 (acceptance level rather like) and at the concentration of 75% obtained the best quality only at the aroma that is 3.2 (acceptance level rather like).

Karakteristik Nugget Ikan Cucut Kacangan (Hemitriakis indroyonoi) dengan Perbedaan Bahan Pengisi Chairil Anwar; Irhami Irhami; Irmayanti Irmayanti; Endiyani Endiyani
Jurnal FishtecH Vol 9, No 1 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i1.10928

Nugget ikan adalah salah satu produk diversifikasi hasil perikanan. Daging ikan giling ditambah dengan bahan pengikat dan bumbu-bumbu yang selanjutnya dikukus dan dicetak. Tujuan penelitian ini adalah untuk melihat pengaruh variasi konsentrasi daging ikan cucut kacangan dan perbandingan bahan pengikat (tepung terigu dan maizena) terhadap mutu nugget yang dihasilkan. Parameter yang diamati yaitu analisis kadar air, kadar protein, kadar lemak, dan kadar abu. Hasil penelitian menunjukkan bahwa konsentrasi daging ikan cucut kacang berpengaruh sangat nyata (P?0,01) terhadap kadar air, kadar protein, kadar lemak, dan kadar abu. Perbandingan bahan pengikat (tepung terigu dan maizena) berpengaruh sangat nyata (P?0,01) terhadap kadar protein, kadar lemak, kadar abu dan berpengaruh tidak nyata (P>0,05) terhadap kadar air. Interaksi antara konsentrasi daging ikan cucut kacangan dan perbandingan bahan pengisi (tepung terigu dan maizena) berpengaruh tidak nyata (P>0,05) terhadap kadar air, kadar protein, kadar lemak, dan kadar abu nugget ikan cucut kacang yang dihasilkan. Nugget ikan ikan cucuk kacangan dengan kualitas terbaik diperoleh dari perlakuan konsentrasi daging ikan cucut kacang 30% dan perbadingan bahan pengikat (tepung terigu:maizena) 3:1.

PEMANFAATAN BEKATUL DAN WAKTU KUKUS YANG BERBEDA TERHADAP ORGANOLEPTIK NUGGET AYAM Chairil Anwar; Irhami Irhami; Ika Rezvani Aprita
Jambura Journal of Animal Science Vol 4, No 2 (2022): Jambura Journal of Animal Science
Publisher : Animal Husbandry Department, Faculty of Agriculture Gorontalo State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35900/jjas.v4i2.13561

Chicken nuggets are one of the fast food that is currently in high demand from parents to children. Chicken nuggets are also food products made from chicken meat that has been grounded. One of the raw materials that can be used for the processing of chicken nuggets is bran flour that is rich in protein.Bran is a byproduct of rice processing or grain formed from the outer layer of rice broken skin in the slide to produce white rice or head rice. One of the processes in making chicken nuggets is steaming. This research was aimed to study the effect of the addition of bran flour and length of steaming on chicken nuggets. The research design used was a Completely Randomized Design (CRD) consisting of 2 treatments. Faktor A was the concentration of bran flour and factor B was length of steaming. From the research, it showed that the treatment of bran flour concentrations had not significant effect on protein, organolepticof color and aroma however it had a significant effect on the texture and taste of nuggets. Length of steaming had not significant effect on protein, organoleptic color, aroma texture, yet significantly effect on organoleptic of taste. The interaction between these treatments had a significant effect on protein but had notsignificant effect on organoleptic color, texture, aroma, and taste of the chicken nuggets produced. The best quality of chicken nuggets was obtained from the treatment of 20% bran flour concentration and20-minute steaming length (A2B1) with product characteristics included protein 13.28%, color 2.76, texture 2.82, aroma 3.01and taste 2.89.

Analysis of Soil Quality Index type of land use on dry land in Blang Bintang sub-district, Aceh Besar Regency Umar H A; Endiyani Endiyani; Sri Agustina; Irhami Irhami; Chairil Anwar; Irmayanti Irmayanti
JURNAL AGRONOMI TANAMAN TROPIKA (JUATIKA) Vol 4 No 2 (2022): Volume 4 No. 2 Tahun 2022, Jurnal Agronomi Tanaman Tropika (JUATIKA)
Publisher : LPPM UNIVERSITAS ISLAM KUANTAN SINGINGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36378/juatika.v4i2.2240

This study aimed at examining the analysis of the soil quality index of dry land use on dry land in Blang Bintang District, Aceh Besar District. This research was conducted using a descriptive method based on the results of surveys and field observations as well as laboratory analysis. General biophysical conditions of the area and physical and chemical characteristics of the soil obtained from observations and indicators of soil quality through soil analysis in the laboratory. Soil sampling points were determined using the purposive sampling method, namely the points that have been determined on selected dry land in Blang Bintang District, Regency of Aceh Besar. The moderate soil quality index in the upland land use type is one of the reasons for the sampling of the Inceptisol soil type in the Blang Bintang sub-district, which has less fertile soil characteristics. Upland land use is the percentage of sand (57%) which is greater than the percentage of dust (36%) and clay (6%). This can be seen in the low content of C-organic (1.19), H2O, K-dd, P-available and N-total and high volume weight (1.34).

Kajian Penggunaan Pasta Asam Sunti pada Pembuatan Telur Asin Mulla Kemalawaty; Ika Rezvani Aprita; Chairil Anwar; Irhami Irhami; Muhammad Zul Ikhsanul Majid
STOCK Peternakan Vol 4, No 2 (2022): Stock Peternakan
Publisher : Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/sptr.v4i2.910

Telur merupakan salah satu produk hewani yang digunakan sebagai bahan pangan sumber protein, lemak dan vitamin yang dibutuhkan oleh tubuh manusia untuk pertumbuhan. Telur mudah mengalami penurunan kualitas yang disebabkan oleh penguapan air dan CO2, sehingga perlu dilakukan pengawetan untuk mempertahankan kualitas telur. Telur asin dengan penambahan asam sunti merupakan produk olahan telur asin yang diharapkan akan meningkatkan selera konsumen. Penelitian ini dilakukan di Laboratorium Pengolahan Hasil Ternak Politeknik Indonesia Venezuela, laboratorium Ilmu Nutrisi dan Teknologi dan Hijauan Pakan Fakultas Pertanian Universitas Syah Kuala. Tujuan penelitian ini untuk mengetahui pengaruh penambahan pasta asam sunti pada metode pemeraman telur asin terhadap susut bobot, kadar air dan uji organoleptik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan A=25% B=50% C=75% dan D=100% dengan 5 kali ulangan. Hasil penelitian menunjukan bahwa penambahan pasta asam sunti dengan konsentrasi yang berbeda tidak berpengaruh terhadap susut bobot, kadar air, dan organoleptik rasa, warna, aroma dan tekstur. Susut bobot tertinggi terdapat pada perlakuan D = 100% yaitu sebesar 6,31 dan terendah terdapat pada perlakuan C = 75% yaitu 4,03. Analisis kadar air tertinggi terdapat pada perlakuan A = 25% yaitu 70,04 dan yang terendah terdapat pada perlakuan D = 100% yaitu 64,93. Hasil uji organoleptik pada produk telur asin, tingkat penerimaan panelis tertinggi terhadap warna terdapat pada perlakuan A dengan konsentrasi pasta asam sunti 25% (3,1), rasa terdapat padaperlakuan D dengan konsentrasi pasta asam sunti 100% (3,0), aroma terdapat pada perlakuan D dengan konsentrasi pasta asam sunti 100% (2,87) dan tekstur terdapat pada perlakuan D dengan konsentrasi pasta asam sunti 100% (2,93).

Correlation between Soil Carbon Potential and Soil Quality Index in Various Types of Dry Land Use in Aceh Besar District Umar H A; Endiyani Endiyani; Sri Agustina; Irhami Irhami; Yusran Akbar
JURNAL AGRONOMI TANAMAN TROPIKA (JUATIKA) Vol 5 No 1 (2023): Vol 5 No 1 (2023): Jurnal Agronomi Tanaman Tropika (JUATIKA)
Publisher : LPPM UNIVERSITAS ISLAM KUANTAN SINGINGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36378/juatika.v5i1.2747

Soil quality is a useful concept when assessing the sustainability of an agricultural business and demonstrating the ability of soil to maintain plant and animal productivity, improve water and air quality, and protect human health. SQI is a soil variable with the following characteristics: 1) well correlated with ecosystem processes; 2) integration of physical, chemical, and biological soil properties; 3) good sensitivity to human-induced soil changes; 4) simple measurement and interpretation; and 5) Reproducibility Soil quality index (SQI) is a diagnostic procedure to evaluate soil function and overall health. This research was carried out on a unit of land in a dry area in Aceh Besar District with a study area of 239,439.63 ha. Analysis of biomass samples and soil samples was carried out at the Laboratory of Soil and Plant Sciences and Soil Physics Laboratory, Faculty of Agriculture, University of Syiah Kuala. The tools used in this study include a set of computers with the Microsoft Windows 10 operating system that are equipped with several software for analysis, writing instruments, and other supporting tools. The main materials used in this study were soil samples, tree diameter measurement data, and land use maps, including geology, climate, slope class, soil, and topography. The results of the correlation analysis test showed a value of 0.6358. This shows that the relationship between soil C potential and soil quality index is a strong correlation. The distribution of carbon in the soil also has a close relationship with the soil quality index and is an effort to maintain carbon stocks in the soil. C - organic content is a very important parameter in compiling soil quality index criteria. Soil quality can be affected by many factors, such as parent material, environmental factors, land use type, and human activities. The percentage of soil organic C is an indicator of the percentage of soil organic matter (BOT), and BOT is able to improve soil structure and aggregates. Soil organic carbon (SOC) concentration is closely related to soil quality and vegetation productivity. This relationship occurs because of the many contributions of soil carbon to soil properties such as the improvement of soil structure and water retention, provision of cation exchange capacity, and supply of plant nutrients through mineralization. This effect is especially important in small-scale tropical farming systems where the use of external inputs is often limited, and SOC concentrations have been positively correlated with yield levels for a variety of tropical soils.

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