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Raswen Effendi
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Agriculture, Biological Sciences & Forestry

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Penggunaan Kitosan Sebagai Bahan Pengawet Pada Sirup Nanas (Ananas comosus (L.) Merr) ', Nurazizah; Effendi, Raswen; ', Yusmarini
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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The aim of this research was to know the effect of presented of several chitosan concentration on the pineapple syrup to quality and growth of mold during storage and to know the best concentration. This research had been using group randomized design (GSD), i. e: K1 (without presented of chitosan solution); K2 (presented 0,5% of chitosan solution); K3 (presented 1,0% of chitosan solution); K4 (presented 1,5% of chitosan solution); K5 (presented 2,0% of chitosan solution). Parameters  analyzed  were  dissolved  density  completely,  acidity  (pH),  viscosity, precipation, mold and organoleptic value included colour, taste, aroma,  viscosity degree and valuasion totality. The  result  showed  that  present  of  several  chitosan concentration had significant effect on the dissolved density completely, acidity (pH), viscosity and organoleptik value of pineapple syrup. By generally presented chitosan on the pineapple syrup had been advance dissolved density completely, viscosity and precipation, however pH had been down. Present chitosan had been growth of mold blocked on pineapple syrup. Be based on organoleptic test of pineapple syrup on general valuation could more acceptable by panelist until 1,0%.   Keyword: pineapple syrup, preservatives, chitosan
VARIASI RASIO BAHAN PENSTABIL CMC (Carboxy Methyl Cellulose) DAN GUM ARAB TERHADAP MUTU VELVA ALPUKAT (Parsea americana Mill.) tantono, Erwin; Effendi, Raswen; Hamzah, Farida Hanum
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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The purpose of this research to obtain the best concentration ratio of stabilizer CMC and gum arabic in making of avocado velva. This research used Completely Randomized Design (CRD) with five treatments and three replications followed by DNMRT test at 5% level. The treatments in this research was CG1(stabilizer CMC:arabic gum=0:1), CG2 (stabilizer CMC:arabic gum= 1:2), CG3 (stabilizer CMC:arabic gum= 1:1), CG4 (stabilizer CMC:arabic gum= 2:1) dan CG5 (stabilizer CMC:arabic gum=1:0). The result of analyis of variance showed that variations combination of stabilizer CMC and gum arabic has significantly affected the overrun, melting rate, total dissolved solid and sensory value on descriptive and hedonic attribute texture. Variations ratio of stabilizer CMC and gum arabic on descriptive and hedonic did not significantly affected attribute colour, flavour and taste of avocado velva. The best treatment in this research was CG4 (stabilizer CMC:arabic gum= 2:1) with overrun 20.30%, melting rate 24.19 minutes, total dissolved solid 32.12 °brix, yellow colour, avocado flavour, avocado taste and soft texture. Keywords: velva, CMC, gum arabic
KOMBINASI PATI SAGU DAN MODIFIED CASSAVA FLOUR (MOCAF) DALAM PEMBUATAN NUGGET IKAN GABUS Simanjuntak, Elfrida Agustina; Effendi, Raswen; Rahmayuni, Rahmayuni
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 study is to find the best mix combination of sago starch and modified cassava flour (mocaf flour) to make fish cork nugget, which meets chemical standards and sensory assessment. The study was conducted by Non-factorial Fully Randomized Design, with five treatments with four repetition. Treatments were indicated by PT1 (sago starch 15, mocaf flour 0), PT2 (sago starch 10, mocaf flour 5), PT3 (sago starch 7.5, mocaf flour 7.5), PT4 (sago starch 5, mocaf flour 10), PT5 (sago starch 0, mocaf flour 15). Changing in water, ash, fat, protein and carbohydrate percentage was observed and sensory assessment (descriptive and hedonic) in food color, aroma, taste and texture was also applied. Data was analyzed by ANOVA and DNMRT with 5% error. The result indicated that the treatments was significance. The best treatment is PT4 (sago starch 5 and mocaf flour 10) that gives 51.86% water, 2.23 % ash, 13.38% fat, 17.29% protein and 15.24% carbohydrate.  Keywords: Sago starch, modified cassava flour and fish cork nugget. 
Co-Authors ', Nurazizah Hamzah, Farida Hanum Rahmayuni Rahmayuni, Rahmayuni Simanjuntak, Elfrida Agustina tantono, Erwin Yusmarini Yusmarini