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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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Pemanfaatan Sekam Padi dan Kulit Batang Sagu terhadap Mutu Briket dengan Perekat Tapioka Yasa Rudin; Raswen Efendi; Yelmira Zalfiatri
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

Briquette is a biomass fuel. Biomass has the potential and benefits of being an alternative energy source to replace fossil fuels that exist today, biomass has an abundant stock or supply.The biomass used in this study was rice husk and sago steam bark. This study used a completely randomized design with a sample of four and four replications. The treatment was against the ratio of rice husk and sago bark 75:25, 50:50, 25:75, and 0: 100.). Data were statistically analyzed using anova andduncan’s new multiple range test (DNMRT) at 5% level. The results showed that the ratio of rice husk and bark significantly affected moisture, ash, density, rainfall density, fuel, and volatile material. The selected treatment in this researchrice husks and sago bark 25:75 with density of 0.500g/cm3, moisture content 5.913%, ash content 7.352%, evaporation content 2.582 %, carbon content can be used 84.152%, the heating value is 6604.630 cal/g, and the fuel power is 0.003 g/sec.  Keywords: Briquette, rice husk, sagosteam bark
Karakteristik Briket Arang Sekam Padi dengan Penambahan Arang Cangkang Biji Karet Ishak Alhafis; Raswen Efendi; Yelmira Zalfiatri
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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Abstract

The purpose of this research was the to best quality briquettes from a combination of rubber seed coals and rice husk charcoal. The treatments used were the different composition of rice husk charcoal with rubber seed shell charcoal, K1 (90% rice husk charcoal:10% rubber seed shell charcoal), K2 (80% rice husk charcoal:20% rubber shell charcoal), K3 (70 % rice charcoal husk:30% rubber seed shell charcoal), K4 (60% rice husk charcoal:40% rubber seed shell charcoal), and K5 (50% rice husk charcoal:50% rubber seed shell charcoal).Data obtained were analyzed using analysis of variance and followed by Duncan’s Multiple Range Test at 5% level. The best treatment is charcoal charcoal briquettes K5(50% rice husk charcoal:50% rubber seed shell charcoal) has a water content of 3.1085%, ash content 17.0099%, density content 1.1842 g/cm3, crushing strength content 0.0127 kg/cm2, calorific value of 5403.1761 kal/g, level of volatile matter32.0165%, and bound carbon content of 47.8651%.Keywords:briquettes, charcoal rice husk, rubber seed shell charcoal
Variasi Tingkat Keasaman Dalam Ekstraksi Pektin Kulit Buah Durian Gunawan Ardiansyah; Faizah Hamzah; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study aims to obtain the best pH in the extraction of durian rind pectin. Research conducted experiments using a completely randomized design (CRD) with four treatments are: P1 (extraction pH 1.5); P2 (extraction pH 2.0); P3 (extraction pH 2.5), and P4 (extraction pH 3.0). The results showed that the variation in the level of acidity in the manufacture of durian rind pectin significant effect on yield, methoxyl content, moisture content, ash content and organoleptic assessment of the color. Pectin P1-P4 treatment meets the standards IPPA (International Pectin Producers Association) For The best treatment in this study is the P1 treatment (extraction pH 1.5) produced pectinbetter to yield 2.60%, 4.35% methoxyl content, water content 8.38%, ash content 7.69% and pectin brown color.   Keywords: pectin, durian skin, and acidity (pH)
Karakteristik Edible Film Pati Kulit Pisang Uli dengan Penambahan Lilin Lebah(Beeswax) Rafi Leo Leo Rosi; Raswen Efendi; Farida Hanum Hamzah
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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Abstract

Banana uli peel was found to have starch content and yet it has not been optimally utilized. The objective of this research was to study the characteristic of banana uli peel starch edible film after addition with different concentration of beeswax. This research was conducted experimentally by used Complete Randomized Design (CRD) with five treatments and three replications which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. Treatments in this research include L0 (without beeswax), L1 (0.2% beeswax), L2 (0.3% beeswax), L3 (0.4% beeswax) and L4 (0.5% beeswax). Characterizations used in this research are test of thickness, solubility, water uptake, water vapor transmission rate, tensile strength, elongation and transparency. The results of variance analysis showed that addition of concentration of beeswax gave significantly affect on thickness, solubility, water uptake, water vapor transmission rate, tensile strength, elongation and transparency. Based on the results of the research, banana uli peel starch edible film L4 (0.5% beeswax) was chosen as the best treatment which has thickness 0.142 mm, solubility 16.34%, water uptake 86.13%, water vapor transmission rate 4.64 g/m2/hour, tensile strength 3.26 MPa, elongation 8.05% and transparency 11.69.Keywords: banana uli peel, beeswax, edible film 
PEMBUATAN SIRUP UBI JALAR UNGU (Ipomea batatas L.) DENGAN PENAMBAHAN SARI LEMON (Citrus limon L.) Chairunnisa Saragih; Netti Herawati; Raswen efendi
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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The purpose of this research is to get formulations best of syrup purple sweet potato with additional lime extract in accordance with SNI.Study was conducted experimentally used Complete Design Random (CDR) with four treatments and four replications is SU1 (puree purple sweet potato 90% : lime extract 10%), SU2 (puree purple sweet potato 85% : lime extract 15%), SU3 (pureepurple sweet potato 80% : lime extract 20%) , SU4 (puree purple sweet potato 75% : lime extract 25%). The value of observation were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s New Multilt Range Test (DNMRT) on 5% level.The result showed that the ratio puree purple sweet potato with lemon to making syrup influential real against degrees acidity (pH), viscosity, sucrose, total solids dissolved and assessment sensory.The best treatment syrup was SU1with pH 4,64, sucrose 65,07%, viscosity 116,78 cP, total solid dissolved 65,43 °brix and organoleptic scores of SU1are 3,80 (colour), 3,40 (flavour), 3,42 (taste), 3,88 (sweet of taste) and comprehersive score (3,61). Key words : syrup, purple sweet potato, lime
PEMANFAATAN KITOSAN SEBAGAI BAHAN DASAR PEMBUATAN EDIBLE FILM DARI PATI UBI JALAR KUNING Ricki Mustapa; Fajar Restuhadi; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purpose of this research was to obtained the best chitosanconcentration in making edible film from sweet potato starch. This research usedCompletely Randomized Design (CRD) with five treatments and threereplications. Data were obtained using analysis of variance (Anova) continued byDuncan’s New Multiple Range Test (DNMRT) test at 5%. The treatments in thisresearch was K (chitosan 2%), K2 (chitosan 3%), K3 (chitosan 4%), K4 (chitosan5%) and K5 (chitosan 6%). The results of analysis of variance showed that theused different concentration of chitosan was significantly affected on the degreeon thickness, resistance of water, transparency of the value, and water vaportransmission rate. The best treatment in this research was treatment of K5(chitosan 6%) with degree of thickness 0,20 mm, resistance of water 21,77%,transparency of the value 2,12, and water vapor transmission rate 0,02 g/m2/h.Keyword: sweet potato starch, chitosan, edible film.
Penerimaan Panelis Terhadap Teh Herbal Dari Kulit Buah Manggis (Garcinia mangostana L.) Dengan Perlakuan Suhu Pengeringan Lasma Simanjuntak; Noviar Harun; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The processing of mangosteen rind is still less than optimal, so one of processing mangosteen rind is making herbal tea. The purpose of research is drying mangosteen rind with best quality and knowing the acceptance of panelists from herbal tea of mangosteen rind. Research conducted using a Completely Randomized Design (CRD) with 4 treatments and 4 replications. Each treatment is using drying for 3 hours at different temperatures, namely 75°C, 80°C, 85°C and 90°C. Parameters measured were water content, ash content, crude fiber, antioxidants, toxicity and organoleptic. The result showed the drying temperature significantly affect the water content, crude fiber, organoleptic and not significantly to ash content. The best treatment is drying at 85 ° C with a water content value 7.98; 4,129 ash content; crude fiber 7863; antioxidant 3.95 × 10-34; toxicity of 34.67 and 0.92 overall acceptance. Keywords: mangosteen, drying temperature, mangosteen rind, herbal tea
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
PENAMBAHAN INULIN UMBI DAHLIA PADA PEMBUATAN ES KRIM Dewi Pratiwi; Raswen Efendi; Evy Rossi
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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Abstract

The objective of this research was to determine the effect of addition of dahlia tuber inulin on the physical, chemical, and sensory properties of ice cream. This study used a completely randomized design (CRD) with six treatments and three replications. The treatment in this study was the level of addition of inulin in ice cream. The levels of addition of inulin were E0 (without the addition of inulin dahlia tuber), E1 (addition of 1% inulin dahlia tuber), E2 (addition of 2% inulin dahlia tuber), E3 (addition of 3% inulin dahlia tuber), E4 (addition of 4% inulin dahlia tuber) and E5 (addition of 5% inulin dahlia tuber). The data obtained were analyzed statistically using analysis of variance (ANOVA). If F count is greater than or equal to F table then proceed with the DNMRT test at level 5%. The results of this study showed that the level of addition of dahlia tuber inulin in ice cream production had a significant effect (P<0.05) on overrun, melting time, crude fiber, and fat content.  This treatment also gave significantly different results (P<0.05) on a descriptive assessment of color, flavor, taste, and texture, as well as a hedonic assessment of the overall acceptance of ice cream. The best treatment for ice cream from this study was E4 with overrun 15.40%, melting time 11.04 minutes, fiber content 0.70%, fat content 5.72%, light brown color (score 3.47), mildly flavored milk (score 3.37), taste milk (score 3.63), and soft texture (score 3.63) and the overall assessment of ice cream favored by panelists (score 3.65).Keywords:inulin, dahlia tuber inulin, and ice cream.
PENAMBAHAN EKSTRAK JAHE MERAH DALAM PEMBUATAN MINUMAN BUBUK INSTAN BUAH BELIMBING Anggita Yuni; Raswen Efendi; Evy Rossi
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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The purpose of the study was to identify the quality and the best formulation of instan starfruit powder with variation red ginger extract addition. The experiment research used a Completely Randomized Design (CRD), which consists of five treatments and three replications. The treatments were P1 (90 ml starfruit extract: 10 ml red ginger extract), P2 (80 ml starfruit extract: 20ml red ginger extract), P3 (70 ml starfruit extract: 30 ml red ginger extract), P4 (60 ml starfruit extract: 40 ml red ginger extract), and P5 (50 ml starfruit extract: 50 ml red ginger extract). Data were obtain using ANOVA and DNMRT at 5%. The result of this research showed that treatments given significant affect on total, sugar content, antioxidant content and organoleptic descriptive test on flavor and taste, but not significant  on water content, ash content and organoleptic descriptive test on. Colour and texture and also organoleptic hdonic text on colour, flavour, taste, texture and overall assesment. The best treatment were P1 (90 % starfruit extract : 10 % red ginger extract) with water content of 1,60 %, ash content 1,45 %, total sugar content 83,32 %, antioxydant content of 76,81 % µg/ml, with yellow brownish, rather flavoeful red ginger and starfruit, rather taste red ginger and starfruit, rather texture soft and panelist prefered the instant powder starfruit.Keywords: Instant powder, starfruit, red ginger
Co-Authors ', Rahmayuni ', Rahmayuni ' ', Suparno ' Adi Darman Damanik AGUNG SURYADI PRATAMA PUTRA Ahmad &#039; Ibrahim Ahmad Dawardi Harahap Ahmad Ibrahim Ahmad Reza Akhyar Ali Alamin Hidayat Ana &#039; 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 &#039; Hamzah Faizah Hamzah Faizah Hamzah Faizah Hamzah Fajar Restuhadi Febria Martina Sari Fikri &#039; Hamidi FIRMANSYAH, YUKI Fitri &#039; 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 &#039; Harun Noviar Harun Noviar Harun Noviar Harun2 Novita Yanti Nuraisah &#039; Nurmadhona Nurmadhona Nurul Hadi PRATAMA PUTRA, AGUNG SURYADI Putra, Anugerah Dwi Rafi Leo Leo Rosi Rahmadini Payla Juarsa Rahmayuni &#039; 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 &#039; 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 &#039; 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