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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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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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PENAMBAHAN MINYAK ATSIRI RIMPANG LENGKUAS MERAH PADA EDIBLE COATING TAPIOKA TERHADAP MUTU BAKSO AYAM SELAMA PENYIMPANAN DINGIN Nadia Novianti Tamba; Fajar Restuhadi; Raswen Efendi
Jurnal Sagu Vol 21, No 2 (2022)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.21.2.p.43-53

Abstract

Bakso ayam merupakan perishable food atau makanan yang cepat rusak karena kandungan gizinya yang lengkap dan tempat yang cocok untuk pertumbuhan mikroba.  Salah satu upaya yang dapat dilakukan untuk menjaga mutu bakso yaitu pengaplikasian edible coating yang mengandung antibakteri seperti minyak atsiri lengkuas merah.  Penelitian ini bertujuan untuk mendapatkan konsentrasi minyak atsiri terbaik pada edible coating dalam menjaga kualitas bakso ayam selama penyimpanan dingin. Penelitian dilakukan secara eksperimen menggunakan rancangan acak lengkap (RAL) yang terdiri dari lima perlakuan dengan tiga kali ulangan, dengan perlakuan P0 (tanpa penambahan minyak atsiri rimpang lengkuas merah), P1 (Penambahan konsentrasi minyak atsiri rimpang lengkuas merah 0,5%), P2 (Penambahan konsentrasi minyak atsiri rimpang lengkuas merah 0,75%), P3 (Penambahan konsentrasi minyak atsiri rimpang lengkuas merah 1%), dan P4 (Penambahan konsentrasi minyak atsiri rimpang lengkuas merah 1,25%).  Sampel disimpan pada suhu dingin (5ºC) selama 0, 5, 10, dan 15 hari.  Data yang diperoleh dianalisis secara statistik menggunakan Analysis of Variance (ANOVA).  Jika F hitung lebih besar atau sama dengan F tabel, maka analisis akan dilanjutkan dengan uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf 5%.  Hasil penelitian menunjukkan bahwa edible coating yang ditambahkan minyak atsiri lengkuas merah berpengaruh nyata terhadap kadar air, pH, total plate count (TPC), dan penilaian sensori secara deskriptif.  Perlakuan terbaik adalah edible coating tapioka dengan konsentrasi minyak atsiri lengkuas merah 1% yang dapat mempertahankan mutu hingga penyimpanan hari ke-10 dengan kadar air 64,55%, nilai keasaman (pH) 6,26, nilai TPC 4,94 log CFU /ml, dan deskriptif penilaian sensori untuk warna 3,47 (tulang), rasa 3,20 (rasa ayam), tekstur (kenyal).
SIFAT FISIKOKIMIA SELAI NANAS LEMBARAN DENGAN VARIASI TEPUNG PORANG SEBAGAI PENSTABIL Ashar, Muhammad Asri Bin; Efendi, Raswen; RSH, Ahmad Ibrahim
Jurnal Sagu Vol 23, No 1 (2024)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.23.1.p.%p

Abstract

Pineapple sheet jam products can provide value to pineapple fruit. This study aims to determine the concentration of porang flour as a stabilising agent in terms of physicochemical properties in making sheet jam. The research was conducted experimentally using a completely randomised design (CRD) with four treatments and four replications, resulting in 16 experimental units. The treatment was the addition of flour, namely TP1 (0.25g porang flour), TP2 (0.50g porang flour), TP3 (0.75g porang flour), and TP4 (1.00g porang flour). The parameters observed included moisture content, ash content, syneresis test, total soluble solids (TPT), crude fibre content, and sensory assessment consisting of descriptive test and hedonic test including colour, aroma, taste, elasticity, and overall assessment of jam sheets. The treatment chosen in this study was the TP3 treatment with 0.75g flour addition which had characteristics of 17.17% moisture content, 0.30% ash content, day 2, 3, and 4 syneresis test of 1.89%, 3.42%, and 4.28% respectively, total soluble solids (TPT) of 22.10°Brix, and crude fibre content of 0.05%.
KONSENTRASI KAYU MANIS TERHADAP MUTU MANISAN EMPULUR BUAH NANAS (Ananas comosus L. Merr) SELAMA PENYIMPANAN Marwita; Efendi, Raswen; Rossi, Evy
SAGU Vol. 20 No. 2 (2021): SAGU Journal – Agri. Sci. Tech., September, 2021, Vol. 20 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The purpose of this research is to obtain the best concentration of cinnamon on the quality of candied pineapple pith (Ananas comosus L. Merr) during storage. This research used a Completely Randomized Design (CRD) with five treatments 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 × 103 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.
PENAMBAHAN MINYAK ATSIRI RIMPANG LENGKUAS MERAH PADA EDIBLE COATING TAPIOKA TERHADAP MUTU BAKSO AYAM SELAMA PENYIMPANAN DINGIN Tamba, Nadia Novianti; Restuhadi, Fajar; Efendi, Raswen
SAGU Vol. 21 No. 2 (2022): SAGU Journal – Agri. Sci. Tech., September, 2022, Vol. 21 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Chicken meatballs are perishable food because of their complete nutritional content and a suitable place for microbial growth. One of the efforts to maintain the quality of chicken meatballs is by providing an edible coating that adds antibac- terial such as red galangal essential oil. This research aimed to obtain the best concentration of essential oil in an edible coating to maintain the quality of chicken meatballs during cold storage. The research used a completely randomized design (CRD) consisting of five treatments as follows: without the addition of essential oils (P0); the concentrations of essential oils were 0.5% (P1); 0.75% (P2); 1.00% (P3); and 1.25% (P4). A sample was stored at a cold temperature (5ºC) for 0, 5, 10, and 15 days. The data obtained were analyzed statistically using Analysis of Variance (ANOVA), then analyzed with the Duncan᾽s Multiple Range Test (DMRT) at the 5% level. The results showed that edible coating added with red galangal essential oil had a significant effect on water content, pH, total plate count (TPC), descriptive sensory assessment on chicken meatballs. The best treatment was edible coating tapioca with red galangal essential oil concentration of 1%, which can maintain quality up to the 10th day of storage with a water content was 64.55%, acidity value (pH) was 6.26, TPC value was 4.94 log CFU/ml, and sensory assessment descriptive for color 3.47 (bone), flavor 3.20 (chicken flavor), texture (chewy).
SIFAT FISIKO-KIMIA SELAI NANAS LEMBARAN DENGAN VARIASI TEPUNG PORANG SEBAGAI PENSTABIL Ashar, Muhammad Asri Bin; Efendi, Raswen; R. S. H, Ahmad Ibrahim
SAGU Vol. 23 No. 1 (2024): SAGU Journal – Agri. Sci. Tech., Maret, 2024, Vol. 23 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pineapple sheet jam products can provide value to pineapple fruit. This study aims to determine the concentration of porang flour as a stabilising agent in terms of physicochemical properties in making sheet jam. The research was conducted experimentally using a completely randomised design (CRD) with four treatments and four replications, resulting in 16 experimental units. The treatment was the addition of flour, namely TP1 (0.25g porang flour), TP2 (0.50g porang flour), TP3 (0.75g porang flour), and TP4 (1.00g porang flour). The parameters observed included moisture content, ash content, syneresis test, total soluble solids (TPT), crude fibre content, and sensory assessment consisting of descriptive test and hedonic test including colour, aroma, taste, elasticity, and overall assessment of jam sheets. The treatment chosen in this study was the TP3 treatment with 0.75g flour addition which had characteristics of 17.17% moisture content, 0.30% ash content, day 2, 3, and 4 syneresis test of 1.89%, 3.42%, and 4.28% respectively, total soluble solids (TPT) of 22.10°Brix, and crude fibre content of 0.05%.
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