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All Journal Agrointek Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Ilmiah Pertanian Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian International Journal of Advance Tropical Food (IJATF) Unri Conference Series: Community Engagement Sagu JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia Journal of Engineering Science and Technology Management Jcommits : The Journal of Community Empowerment, Innovation, and Sustainability

Raswen Efendi

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Author-ID : 257862

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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PEMBUATAN BIODIESEL METIL ESTER DARI MINYAK JELANTAH DAN METANOL DENGAN KATALIS ABU GOSOK MITA SAPUTRI; FAJAR RESTUHADI; RASWEN EFENDI
Jurnal Sagu Vol 15, No 1 (2016)
Publisher : Universitas Riau

Biodisel methyl ester research has been used waste cooking oil and methanol with ash replenishment as acatalyst.This research was doing to saw the effect of catalyst concentration on biodiesel from used cookingoil. The research used a Completely Randomized Design with five treatments is M1 (catalyst 2 g), M2 (catalyst4 g), M3 (catalyst 6 g), M4 (catalyst 8 g) and M5 (catalyst 10 g) withing three replications. The data wereanalyzed using Analysis of Variance (ANOVA) and continued with DNMRT at 5% level. The research resultshas showed that the addition of a catalyst concentration of ash significantly (P<0,05) affected on the acidnumber, total glycerol content, density, saponification number, viscosity, iodin number, flash point and levelmethlyl ester, but did not significantly influence (P>0,05) on the water content. The best treatment is M5 withacid number 0,71 mg KOH/g, total glycerol content of 0,01%, density 0,88 g/cm3, viscosity of 47,94 cSt, iodinnumber 66,83 gI2/100, water content of 0,06%, flash point 249,33°C, saponification number154,84 mg KOH/g and levels of methyl ester 99,5%.

SOYGHURT SHELF LIFE OF PROBIOTICS AS A FILLER CHOCOLATE PRALINE Raswen Efendi; Evy Rossi; Suherni Safitri Rangkuti
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

The purpose of the research was to determine the storage limits of soyghurtprobiotics as a filler chocolatepraline. The research was done by using Completely Randomized Design (CRD) with five treatments (0,1,2,3and 4) weeks and 3 replications. The data obtained were analyzed by ANOVAand continued with Tukeytest at5% level. Results showed that the storage time significantly affected the moisture content, total lactic acidbacteria and total lactic acid. Levels of proteinandfatwereanalyzedbeforestoragesoyghurtis equal to 4.40%and 2.65%. Results of this study showed that storage time soyghurt probiotic chocolate praline as filler effecton water content, total BAL, and total lactic acid. Storage time 4 weeks resulted soyghurt containingmoisture content (85.45%), total BAL (10.34 log cfu/ml), and total lactic acid (0.51%) is still suitable forconsumption.Key words: soyghurt, shelf life, chocolate praline, whey, lactic acid bacteria

PENGGUNAAN LILIN UNTUK MEMPERPANJANG UMUR SIMPAN BUAH NAGA MERAH (Hylocereus polyrhizus) Noviar Harun; Raswen Efendi; Saddam Husein Hasibuan
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

The aim of this study was to determine the effect of variaus concentration of wax emulsion onthe shelf life of red dragon fruit (Hylocereus polyrhizus). This study was done at the Laboratory ofAnalysis of Agricultural Products, Faculty of Agriculture, University of Riau. The design used in thestudy was completely randomized design (CRD) with 5 treatments and 4 replications. Treatments wereperformed during the study were L1: No wax emulsion; L2: Application of 2% wax emulsion; L3:Application of 4% wax emulsion; L4: Application of 6% wax emulsion; L5: Application of 8% waxemulsion. The data formed were statistically analyzed with analysis of variance. Parameter absorvedwere total dissolved solid, weight shrinkage, respiration rate and organoleptic tests including skinand flesh colors, flavor and aroma. Use of wax emulsion significantly affected the weight, moisturecontent, textue, flash and skin colors and teste, but did not significantly influence the dissolved totalsolid, respiration rate, and aroma of rad dragon fruit. The best treatment found when 6% of waxemulsion applied.Key words: dragon fruit, wax, combined

Pengaruh Dosis dan Lama Pengeringan dengan Karbit (Kalsium Karbida) dalam Proses Degreening Jeruk Bangkinang Raswen Efendi
Jurnal Sagu Vol 6, No 02 (2007)
Publisher : Universitas Riau

The objective of the research was to determine the influence of dosage and storage ripening of Calcium Carbide in degreening process of Bangkinang citrus. The research was set up in Complete Randomized Design with four calcium carbide dosage (20, 25, 50, 75 g/kg) on three duration of storage ripening (3, 4, and 5 days). The result of this research concluded that the best treatment was the degreening process with 50 and 70 g/kg calcium carbide dosage and 4 to 5 days storage ripening. Physical and chemical analysis af citrus from this treatment resulted in 5,083-6,2500 Brik total soluble solid and 0,043-0,77% total acid, while organoleptic test showed average hedonic score of 5 and 4,8-5 (both were extremely like), for colour and flavor, respectively. Key words : Calcium carbide, degreening, citrus.

CONCENTRATION OF CINNAMON ON QUALITY OF CANDIED PINEAPPLE PITH (Ananas comosus L. Merr) DURING STORAGE Marwita Marwita; Raswen Efendi; Evy Rossi
Jurnal Sagu Vol 20, No 2 (2021)
Publisher : Universitas Riau

The purpose of this research is to obtain the best concentration of cinnamon on the quality of candied pineapple pith (Ananas comosusL. Merr) during storage. This research used a Completely Randomized Design (CRD) with five theatments and three replications to obtain 15 experimental units. The treatments in this study were K1 (6% cinnamon concentration), K2 (8% cinnamon concentration), K3 (10% cinnamon concentration), K4 (12% cinnamon concentration), and K5 (14% cinnamon concentration). The data obtained were analyzed statistically using ANOVA and DNMRT test at 5% level. The results showed that the concentration of cinnamon in candied pineapple pith significantly affected the water content, total sugar content, pH, vitamin C, total plate count, overall descriptive and hedonic sensory assessment. The best treatment after 18 days of storage was K3 treatment (10% cinnamon concentration) with an average moisture content of 24.46%, total sugar content of 19.90%, acidity (pH) 4.36, vitamin C 1.08 mg/100 g, and total plate counts of 71,00 × 10^3 koloni/g. Overall sensory assessment favored by panelists with a description of yellowish brown color, very aromatic pineapple and cinnamon, taste of cinnamon and slightly hard texture. Keywords: Candied,Cinnamon, Pineapple

PEMANFAATAN KITOSAN UNTUK MEMPERPANJANG UMUR SIMPAN BUAH PEPAYA VARIETAS CALIFORNIA YUKI FIRMANSYAH; RASWEN EFENDI; RAHMAYUNI RAHMAYUNI
Jurnal Sagu Vol 15, No 2 (2016)
Publisher : Universitas Riau

The aims of this study is to study the effect of chitosan coating on papaya during storage and to obtain achitosan concentration that appropriate to extend the self life of papaya varieties california. The design ofthis study was a Block Randomized Design (BRD) with five treatments and four groups in order to obtaintwenty experiment units. The treatments in this study were the concentration of chitosan solution, includingK0: (control), K1: 0.5%, K2: 0.75%, K3: 1% and K4: 1.25%. Observations were made on days 0; 5; 10 and 15on weight loss, texture, total soluble solids, vitamin C and total plate count. The observation of respirationrate was performed on days 0 and 5. The data obtained were statistically analyzed using Analysis of Variance(ANOVA). If the F count is greater than or equal to F table then continued with Duncan’s New Multiple RangeTest (DNMRT) at 5% level. The utilization of chitosan coating significantly affect weight loss, respirationrate, texture, total dissolved solids, vitamin C and total plate count. The best treatment was based on theparameters that have been tested was papaya with chitosan concentration of 1.25% (K4). The results showedpapaya varieties california stored up to 15 days experienced a weight loss of 7.55%, texture 10.20 kgf/cm2,total dissolved solids 19.63p brix, vitamin C 15.58 mg and total plate count not detected. While the respirationrate of K4 treatment on day 5 was12.07 mg CO2/kg/hour.

KOMBINASI PEMBERIAN NATRHIM BISUIFIT (NAHSO^ DAN PENGURANGAN SANTAN DALAM PEMBUATAN KELAPA PARUT KERING Raswen Efendi
Jurnal Sagu Vol 10, No 01 (2011)
Publisher : Universitas Riau

Desiccated Coconut is one of the utilization of coconut flesh which is feasible to be developed. This studyainud to obtain the concenlration of sodium bisulfite (NaHSO^) and to Increase the qualitv- of the resulting dry-desiccated coconut by squeezing the coconut nrilk. This research was carried out experimentally u.siiigRandomized Block Design (R^iK) of treatment coitibinatioa, with 9 combinations of treatments and 3replications. The treatments were PI (without extortion coconut milk and without NaHSO,), P2 (withoutextortion coconut milk and 0.1 % NaHSO,), P3 (w ithout extortion coconut milk and 0.2% NaHSO,), P4(extortion coconut milk20% and without NaHSO,), P5 (extortion coconut milk 20% and 0.1 % NaHSO,), P6(extortion coconut milk 20% and 0.2% NaHSO,), P7 (30% coconut milk extortion without NaHSO,). P8(extortioncoconut niilk30V» and 0.1 % NaHSO,),P9 (Coconut Extortion 30% and 0.2% NaHSO,).Theorganoleptic test used to find out the level of preference (hcdonic) for overall assessment of desiccatedcoconut products. Chemical analysis was carried out on the water content, fat content and free fatty acidlevels. The best treatment of desiccated coconut produced in this research is 0.2 */« NaHSO, and 20*/* coconutmilk extortion, with total yield (34.20%), water content (0.525%), fat content (47.34%), free fatly acid levels(2.09%), and overall assessment of desiccated coconut of 3.72 (like).

KARAKTERISTIK EDIBLE FILM PATI TAPIOKA DENGAN PENAMBAHAN MINYAK ATSIRI DAUN JERUK PURUT SEBAGAI ANTIBAKTERI AGUNG SURYADI PRATAMA PUTRA; AKHYAR ALI; RASWEN EFENDI
Jurnal Sagu Vol 16, No 1 (2017)
Publisher : Universitas Riau

Edible film is a biodegradable packaging that composed from organic compound. Edible film can becontaminated by pathogen bacteria. Kaffir lime leaves essential oil has able to inhibit bacteria growth. Theaim of the study was to determine the best concentration of kaffir lime leaves essential oil as antibacteria ontapioca edible film. The experiment research used a completely randomized design, which consist of fivetreatments within three replications. The treatmens were concentration of essential oil i.e A1 (0% v/v), A2(0,5% v/v), A3 (1% v/v), A4 (1,5% v/v) and A5 (2% v/v). Data were obtained using analysis of variance andcontinued by Duncan New Multiple Range Test at level 5%. The result showed that the treatments significantlyaffected on water content, solubility, resistance of water, and water vapour transmission rate. Edible film withadditional of essential oil inhibit the growth of Staphylococcus aureus FNCC-19 and Escherichia coliFNCC-15. The best treatment was A5 (2% of essential oil) with thickness 0,156 mm, water content 22,87%,solubility 30,82%, resistance of water 161,29%, water vapour transmission rate 0,291 g/m2/h, diameterinhibition 20.16 mm of Staphylococcus aureus FNCC-19, and 30.45 mm of Escherichia coli FNCC-15.

KARAKTERISTIK FISIKOKIMIA DAN SENSORI KUE BANGKIT BERBAHAN PATI SAGU, TEPUNG TEMPE DAN TEPUNG UBI JALAR UNGU SELVI MUSTIKA SARI; RASWEN EFENDI; NETTI HERAWATI
Jurnal Sagu Vol 15, No 1 (2016)
Publisher : Universitas Riau

The purpose of this study was to determine the effect of using sago starch, tempe flour and purple sweet potatoflour to the characteristics physicochemical and sensory of the cookies and meet the quality standard ofcookies (SNI 01-2973-1992). The research used a Completely Randomized Design (CRD) with five treatmentand four replications. The treatment in this study were K1 (sago starch 100%), K2 (sago starch 60%, tempehflour 20%, purple sweet potato flour 20%), K3 (sago starch 50%, tempeh flour 25%, purple sweet potato flour25%), K4 (sago starch 40%, tempeh flour 30%, purple sweet potato flour 30%), K5 (sago starch 30%, tempehflour 35%, purple sweet potato flour 35%). The data obtained were statistically analyzed using analysis ofvariance (Anova). If F count is greater than or equal to F table, then conduted a further test with Duncan’sNew Multiple Range Test (DNMRT) at the level of 5%. The results showed that the treatment significantlyeffect to the moisture content, ash content, protein content, analysis texture, descriptive sensory assessmentand hedonic sensory assessment and non significant on the overall hedonic ratings. The best cookies in thisresearch is was K3 with has 2.95% of moisture content, 1.14% of ash content, 8.86% of protein content 4.30kgf of texture, coloured purple, sweet scent purple sweet potato, slightly brittle texture and having sweetness.

PEMANFAATAN BUBUR KULIT PISANG KEPOK DALAM PEMBUATAN FRUIT LEATHER JAMBU BIJI MERAH Fitriani Manurung; Faizah Hamzah; Raswen Efendi
Jurnal Sagu Vol 19, No 2 (2020)
Publisher : Universitas Riau

Tujuan dari penelitian ini adalah untuk mendapatkan kombinasi terbaik dari bubur kulit pisang kepok dan buah jambu biji merah pada kualitas dan karakteristik sensori fruit leather. Penelitian ini dilakukan secara eksperimental dengan menggunakan rancangan acak lengkap yang terdiri dari lima perlakuan dan empat ulangan, menghasilkan 20 unit eksperimen. Perlakuan dari penelitian yaitu JK1 (bubur kulit pisang kepok 10:90 bubur jambu biji merah), JK2 (bubur kulit pisang kepok 20:80 bubur jambu biji merah), JK3 (bubur kulit pisang kepok 30:70 bubur jambu biji merah), JK4 (bubur kulit pisang kepok 40:60 bubur jambu biji merah), dan JK5 (bubur kulit pisang kepok 50:50 bubur jambu biji merah). Parameter yang diamati dalam penelitian ini meliputi kadar air, kadar abu, derajat keasaman (pH). Kadar serat kasar, gula pereduksi, dan uji organoleptik (deskriptif dan hedonik). Perlakuan terbaik pada fruit leather ini adalah JK1 (kulit pisang kepok 10:90 jambu biji merah) yang memiliki kadar air 10.59%, kadar abu 1.07%, derajat keasaman (pH) 3.42, kadar serat kasar 3.91%. kadar gula pereduksi 20.66%. warna agak merah (skor 2.56), rasa jambu biji merah (skor 2.50), rasa asam sedikit manis (skor 3.33), tekstur agak kenyal (skor 2.18).

Co-Authors ', Rahmayuni ', Rahmayuni ' ', Suparno ' Adi Darman Damanik AGUNG SURYADI PRATAMA PUTRA Ahmad ' Ibrahim Ahmad Dawardi Harahap Ahmad Ibrahim Ahmad Reza Akhyar Ali Alamin Hidayat Ana ' Yudiandani Andesmar Andesmar Andry Kurniawan, Mhd Angga Pramana Anggita Yuni Ashar, Muhammad Asri Bin Ayu Diana Bayu Nugroho Chairunnisa Saragih Denty Andriani Devinta Puspita Sari Dewi Fortuna Ayu Dewi Pratiwi Dewi, Yossie Kharisma Diyah Suriani Dyah Ayu Ariani Edi Setiawan Eko Herianto Eko Raharjo Eko Sutrisno, Eko Elsa Novitasari Erpiani Siregar Evi Sribudiani Faizah ' Hamzah Faizah Hamzah Faizah Hamzah Faizah Hamzah Fajar Restuhadi Febria Martina Sari Fikri ' Hamidi FIRMANSYAH, YUKI Fitri ' Afrianti Fitria Ulfah Apriani, Fitria Ulfah Fitriani Manurung Fortuna Ayu, Dewi Gunawan Ardiansyah Hamdani, Reza Rizky Hamzah, Faizah ' Hamzah, Farida Hanum Hersamila, Riztiva Imam S. Dalimunthe, Imam S. Imelda Yunita Imelda Yunita Ishak Alhafis Jaisman Putra Jamiatul Khairiyah Januari Manurung Juangga Joseph A. Marpaung Jumatri Yusri Jumiati Jumiati kartika, Nilda Lasma Simanjuntak Lutfi Habibah Marpaung, Juangga Joseph A. Marwita Marwita Marwita Mazhar Perdana, Mazhar Mhd Andry Kurniawan MITA SAPUTRI Muhammad Luthfi Murdiono Abraham Sagala, Murdiono Abraham Nadia Novianti Tamba Nadya Nofaren Netti Herawati Netti Herawati Noviar ' Harun Noviar Harun Noviar Harun2 Novita Yanti Nuraisah ' Nurmadhona Nurmadhona Nurul Hadi PRATAMA PUTRA, AGUNG SURYADI Putra, Anugerah Dwi Putri, Desi Septia R. S. H, Ahmad Ibrahim Rafi Leo Leo Rosi Rahmadini Payla Juarsa Rahmayuni ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Rapidos, Rotua Rendi Dwi Cahyo Resty Rahayu Rianto Rianto Ricki Mustapa Rico Andyka Harahap Rika Andeska Ristia, Jeany Robby Rahadian Romdatul Sholeha Rossi, Evy RSH, Ahmad Ibrahim Rudianto ' Ryan Nathanael S, Ryan Nathanael Saddam Husein Hasibuan SAPUTRI, MITA Sari, Manja SARI, SELVI MUSTIKA SELVI MUSTIKA SARI Serliana, Afri Shanti Fitriani Sinaga, Dian Felicia Sise Heralita Situmorang, Budi Lambok Suherni Safitri Rangkuti Suwito ' Syahrum Syahrum Syaputri, Citra Dwi Tamba, Nadia Novianti Tanjung, Riski ' Teddy Yohannes Tarigan, Teddy Yohannes USMAN PATO Vonny Setiaries Vonny Setiaries Johan Yasa Rudin Yelmira Zalfiatri Yosua Sihotang YUKI FIRMANSYAH Yusmarini Yusmarini Zainal Arifin Zalfiatr, Yelmirai Zulhamdi Sumitro

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