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All Journal Agrointek Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Ilmiah Pertanian 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 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 Computer Science & IT Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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KONSENTRASI EFFERVESCENT MIX DALAM PEMBUATAN SERBUK EFFERVESCENT EKSTRAK KULIT BUAH MANGGIS (Garcinia mangostana L.) Rico Andyka Harahap; Raswen Efendi; Dewi Fortuna Ayu
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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Abstract

Approximately ¾ part of mangosteen fruit rind is discarded as waste, while in the fruit skin there are many benefits for health as a functional food. Food that can be made from the mangosteen peel is effervescent. The effervescent drinks was favored because of practical in their preparation, quickly dissolved in water, and give sparkle effects like sodas. This study aims to get the best mix of effervescent concentration to produce effervescent powder of mangosteen rind with good characteristics. Treatments of effervescent mix in this study were 20, 25, 30, 35, and 40%. Data were analyzed by analysis of variance (ANOVA) and DNMRT at 5% level. Based on the analysis, the best treatment was effervescent mix 40% which had a solubility rate 1.57 minutes, moisture content 2.71%, ashes content 24.35%, and reducing sugar 6.67%. Sensory assessment on the best treatment was obtained yellowish brown color, slightly scented mangosteen rind, slightly sweet taste, slightly sour, slightly astringent, and overall assessment was rather preffered by panelists. Keywords:effervescent, mangosteen rind, effervescent mix
PENGARUH LAMA PENYIMPANAN TERHADAP KARAKTERISTIK UMBI DAHLIA Eko Herianto; Raswen Efendi; Yelmira Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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Dahlia plant is one ornamental plant that has tuber with carbohydrate such as inulin. The aimed of this research to determine the effect of time storage in room temperature to dahlia tuber’s chemical contents. This research executed by experimentally using Complete Randomized Design with five treatments and three repetitionswhich followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The observation where with P1 (control), P2 (dahlia plant storaged in 7 days), P3 (dahlia plant storaged in 14 days), P4 (dahlia tuber storaged in 21 days), and P5 (dahlia plant storaged in 28 days). The observation result,the dahlia tuber that stored at room temperature for 28 days has lost weight 13,89%, water content 7,99%, ash content 0,53%, crude fiber3,08%, and inulin 20,54%. Mean while, sugarreduction has been increasing amount 3,58. Keywords:Inulin, dahlia tuber, time storaged.
PERBANDINGAN KADAR PEREKAT TAPIOKA DENGAN ARANG DARI CANGKANG BUAH KARET TERHADAP BRIKET ARANG Ahmad Reza; Akhyar Ali; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The rubber shell contain beneficial compounds lignin and cellulose which is quite high and has not been utilized optimally. Therefore, this study aims to take advantage of rubber shell as the main material for the manufacturing of charcoal briquettes and charcoal briquettes obtain formulations are of good quality. This study was conducted experimentally using Complete Random Design (CRD) with 4 treatments and 4 replications and continued with Duncan’s New Multiple Range Test (DNMRT) at 5% level. Treatments at this research were P1 (adhesive 3%), P2 (adhesive 5%), P3 (adhesive 7%), P4 (adhesive  9%). Results of the analysis of variance indicate that the ratio of adhesive has a significant effect on water content, ash content, density, volatile content, carbon content, and calorific value. The best formulation was obtained from 5% adhesive that had 5.52% water content, ash content 15.47%, 0.46 g/cm3 density, 13.47 vapour content, 65.52 tied carbon, and heating value 5.153.03 cal/g. Keywords : charcoal, rubber shell, charcoal briquttes
PERBEDAAN SUHU DESTILASI TERHADAP MUTU DAN AKTIVITAS ANTIBAKTERI ASAP CAIR DARI SABUT KELAPA MUDA Andesmar Andesmar; Raswen Efendi; Yelmira Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 7 (2020): Edisi 1 Januari s/d Juni 2020
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This study aims to obtain optimum liquid smoke from young coconut fibers with different destillation temperature treatments, and meet SNI number 01-2725-2009. This research was conducted using a Completely Randomized Design (CRD) consisting of 4 treatments and 4 replications to obtain 16 experimental units. The data obtained were statistically analyzed using ANOVA, if F is greater than or equal to F table, then continued with DNMRT test at the 5% level. The results of each treatment showed significant differences in each treatment from pH, and acid levels, but did not have a significant effect on antibacterial activity. The best selected treatments in this study were distillation temperatures of 200°C with a pH of 2.52, acid levels of 1.158%, composition (% area) phenol of 64.06%, antibacterial against Eschericia coli 7.60 mm, and antibacterial against Staphylococcus aureus 13.57 mm. Key words: young coconut fiber, destilation, liquid smoke 
PEMANFAATAN PATI BIJI CEMPEDAK (Artocarpus champeden) UNTUK PEMBUATAN EDIBLE FILM Syahrum Syahrum; Netti Herawati; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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Abstract

Cempedak seed was found to have high starchsof content and yet it has not been optimally utilized. Therefore this research was aimed to utilized the starchsof cempedak seed as material of edible film and to get the best formulations of added of starchscempedak seed. This research was conducted experimentaly by used Complete Randomized Design (CRD) with four treatmens and four replications which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatmens in this research include P1 (2 g starch cempedak seed), P2 (3 g starch cempedak seed), P3(4 g starch cempedak seed), and P4 (5 g starch cempedak seed). The results of research showed that addedof concentrations starchscempedak seed gave significantly affect on water content, thickness, solubility, water uptake, and water vapor transfer rateedible film. The best formulationswas obtained on the edible film with added of starch cempedak seed 5% which has water content of 21.98%, thickness of 0.15mm, solubility of 30.03%, water uptake of 62.74%,  and water vapor transfer rate of 0.18g/m2/hour.Keywords:edible film, starch cempedak seed
Kombinasi Sari Belimbing Wuluh (Averrhoa bilimbi L.) dan Sari Wortel (Daucus carota L.) terhadap Mutu Permen Jelly Resty Rahayu; Noviar Harun; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
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The purpose of this research was obtained the best ratio of bilimbi extract and carrot extract in making jelly candy. The research was used completely randomized design (CRD) with five treatments and three replications which followed by Duncan’s New Multiple Range Test (DNMRT) at 5% level. The treatment of this  research were BW1 (bilimbi extract 90:10 carrot extract), BW2 (w bilimbi extract 80:20 carrot extract), BW3 (bilimbi extract 70:30 carrot extract), BW4 (bilimbi extract 60:40 carrot extract) and BW5 (bilimbi extract 50:50 carrot extract). The result of analyz was showed that the ratio of extract bilimbi and carrot significantly affected on moisture content, ash content, pH, reduction sugar content, descriptive of sensory test on colour, flavour, taste, texture, hedonic of sensory test on colour, taste, texture and overall test before coated sugar and tapioca flour (1:1), but did not significantly affected hedonic sensory of flavor of jelly candy and overall test after coated sugar and tapioca (1:1). The best formulation jelly candy were BW4 with water content 9.31%, ash content 0.78%, pH 4.28, reduction sugar content 22.02% with description score 3.94 (colour), 3.54 (flavour), 3.72 (taste), 3.76 (texture )  and 4.10 (overall). Keywords: jelly candy, bilimbi extract and carrot extract
Pendugaan Umur Simpan Wajik yang Dikemas dengan Kertas Minyak dan Edible Film Tapioka Menggunakan Metode Akselerasi Elsa Novitasari; Fajar Restuhadi; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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The purpose of this research was to estimate the shelf life of wajik that is packed with oil paper and tapioca edible film. Estimation of shelf life using the acceleration method by storing wajik for 30 days at three different temperatures, there are temperatures of 30°C, 35°C, and 40°C. The parameters observed during the storage process were sensory assessments of rancidity and thiobarbituric acid (TBA) values of wajik. Data were analyzed using linear regression and the equations obtained were used to calculate the shelf life of wajik at normal temperature, which is 29°C. The wajik shelf life packed with oil paper based on rancidity sensory test is 29.787 days on the zero order reaction with the regression equation y = -2225.17x + 5.0060, with an activation energy value (Ea) of 4419.188 kal.mol-1, and the value of quality degradation (k) is 0.094 quality unit per day, while the wajik shelf life based on the TBA value test is 27.294 days on the first order reaction with the regression equation y = -3164.10x + 6.7644, with an activation energy value (Ea) of 6283.903 kal.mol-1, and the value of quality degradation (k) is 0.022 quality unit per day. The wajik shelf life packed with tapioca edible film based on rancidity sensory test was 45.455 days on the zero order reaction with the regression equation y = -3444.46x + 8.6946, with an activation energy value (Ea) of 6840.698 kal.mol-1, and the value of quality degradation (k) is 0.066 quality unit per day, the wajik shelf life based on the test TBA value is 32.234 days on the first order reaction with the regression equation y = -1086.80x - 0.0582, with the activation energy value (Ea) of 2158,385 kal.mol-1, and the value of quality degradation (k) is 0.026 quality unit per day. Keywords: Edible film, oil paper, shelf life, wajik.
¬¬¬VIABILITAS BAKTERI ASAM LAKTAT (BAL) YANG DIISOLASI DARI KULIT ARI KACANG KEDELAI TERHADAP GARAM EMPEDU (Oxgall) DAN ASAM KLORIDA (HCl) Febria Martina Sari; Evy Rossi; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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The purpose of this study was to determine the viability of isolatesof Lactic Acid Bacteria (LAB) isolated from ari skin soybean extract against hydrochloric acid (HCl) and bile salts (oxgall). This research was conducted experimentally and the data obtained was tabulated and analyzed descriptively. The treatments in this study were MRS Broth having pH adjusted by additionof chloride acid to 2.5 and 3 incubated at 37°C for 0and 1.5 hours,MRS Broth without addition of bile salt (oxgall) with 0.5% concentration,and MRS Broth medium with the addition of bile salts (oxgall) witha concentration of 0.5% incubated at 37°C for 0 and 5 hours.The results of this study showedthatisolateLactobacillusK.11.3, Lactobacillus K.12.1, Lactobacillus K.22.2 could to survive with viability around 96.40, 96,74 and 96.17% on pH 2,5, while at pH 3 each isolate had 99.44, 99.10, 98.65%viability which was incubated for 1.5 hours.Isolates LactobacillusK.11.3,Lactobacillus K.12.1, Lactobacillus K.22.2 could survive on media containing0.5g of oxgall and had viability of98.31, 98,20, 97.97% incubated for 5 hours. Keywords: viability, lactic acid bacteria, Chloride acid, oxgall.
PEMANFAATAN EKSTRAK KELOPAK BUNGA ROSELLA (Hibiscus sabdariffa L) DAN RUMPUT LAUT (Euchema cottoni) TERHADAP MUTU PERMEN JELLY Robby Rahadian; Noviar Harun2; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The study was purposed to get the best combination of rosella flower petals (Hibiscus sabdariffa L.) and seaweed (Euchema cottoni).  The research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were rosella flower petals 90% : seaweed 10%, rosella flower petals 80% : seaweed 20%, rosella flower petals 70% : seaweed 30%, rosella flower petals 60% : seaweed 40%, and rosella flower petals 50% : seaweed 50%.  The data obtained were analyzed statistically using Anova and DNMRT at 5%.  The research showed that rosella flower petals and seaweed significant on water content, ash content, degree of acidity (pH), reducing sugar, and sensory evaluation for descriptif and hedonic test. The best treatment of jelly bean from this research was rosella flower petals 60% and seaweed 40% which have water content 16,59%, ash content 0,24%, degree of acidity (pH) 5,81, reducing sugar 23,14%, reddish orange color, a little bit rosella flavour, sweet little sour taste, the texture was little springy and overall assesment of jelly beans was  rather preferred by the panelist’s. Keywords: Jelly beans, rosella flower petals and seaweed.
EVALUASI MUTU DODOL BERBASIS TEPUNG KETAN DAN BUAH PEDADA (Sonneratia Caseolaris) Rudianto '; Noviar Harun; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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This research aims to get the best treatment formulation and quality appropriate Indonesian National Standar (1996) of Fruit Dodol based on ratio level of Pedada’s flesh and Sticky Rice flour and find out the panelists’ favorite level toward the produced Dodol. This study used Complete Randomized Design (CRD) by 4 treatments and 4 replications: P1T1 (Pedada’s Flesh 20%:Sticky Rice Flour 80%), P2T2 (Pedada’s Flesh 30%: Sticky Rice Flour 70%), P3T3 (Pedada’s Flesh 40%: Sticky Rice Flour 60%), P4T4 (Pedada’s Flesh 50%: Sticky Rice Flour 50%). The results showed that the amount of Pedada’s Flesh and Sticky Rice Flour ratio has the real significant on the water content, crude fiber content, ash content, fat content, sucrose content, acidity, organoleptic assessment descriptive (color, aroma, flavour and texture) as well as evaluating the overall hedonic organoleptic. The best result of treatment formulation was P2T2 (30%:70%) with water content 15.70%, crude fiber content 3.98%, ash content 0.57%, fat content 4.60%, sucrose content46.30%, acidity 6.10, slightly brown color, fragrant aroma not typical Pedada, sweet taste slightly sour and slightly chewy texture and organoleptic assessment results overall hedonic states rather liked.   Keywords: Dodol, sticky rice flour and pedada fruit.
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 Desi Septia Putri 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 Imam S. Dalimunthe, Imam S. 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 Mazhar Perdana, Mazhar MITA SAPUTRI Murdiono Abraham Sagala, Murdiono Abraham Nadia Novianti Tamba Nadya Nofaren Netti Herawati Netti Herawati Noviar ' Harun Noviar Harun Noviar Harun Noviar Harun2 Novita Yanti Nuraisah ' Nurmadhona Nurmadhona Nurul Hadi PRATAMA PUTRA, AGUNG SURYADI Putra, Anugerah Dwi 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 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 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