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All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Riset Kimia CHEMPUBLISH JOURNAL Industria: Jurnal Teknologi dan Manajemen Agroindustri AGRITEKNO, Jurnal Teknologi Pertanian Unri Conference Series: Community Engagement Sagu JURNAL AGROINDUSTRI HALAL
Faizah Hamzah
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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Kombinasi Tepung Tapioka Dengan Pati Sagu Terhadap Mutu Bakso Jantung Pisang dan Ikan Patin Ariani, Dyah Ayu; Hamzah, Faizah; Efendi, Raswen
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 objective of this research was to get the best combination flour formula in making  banana’s heart and fish meatball,  while in terms of the benefits of this research are expected to improve the utilization of sago palm as a source of local food. The method used in the research was Complete Randomized Design (CRD) with four replications of five treatments and treatment consists of TS1 (cassava flour 100 : sago starch 0), TS2 (cassava flour 75 : sago starch 25), TS3 (cassava flour 50 : sago starch 50), TS4 (cassava flour 25 : sago starch 75), TS5 (cassava flour 0 : sago starch 100).The result of the research shows that the combination cassava flour with sago starch significantly effect to the moisture content, ash content,   starch content,  taste, texture  and non significantly effect to the aroma, color, and overall. Based on the evaluation of organoleptic  hedonic test of color, aroma, taste, texture and overall, the panelist gives the evaluation from like to between quite like and quite dislike to the banana’s heart and fish sausage meatball. The best treatment  from the research was TS3. Keywords: Cassava Flour, Sago Starch, Meat Ball
PENGEMBANGAN ETANOL SEMI PADAT DENGAN PENCAMPURAN MINYAK JELANTAH Setiawan, Beny; Restuhadi, Fajar; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The purpose of this study was to obtain the concentration of sodium hydroxide (NaOH) and the appropriate concetration of ethanol with a mixture of waste cooking oil to formulate the semi-solid ethanol as an alternative for house hold fuel. The research was carried out by using completely randomized design (CRD) with factorial design. The first factor is the concentration of NaOH (12, 13, 14, and 15%), and the second factor is the concentration of ethanol (85, 90, and 95%). Results of analysis of variance showed interaction of ethanol concentration and the addition of NaOH concentration significanly affected the degree of acidity (pH) and the calorific value. The addition of different concentrations of ethanol, significantly affected on burning residue, calorific value, and heat transfer. The addition of different concentrations of NaOH significantly affected on viscosity, acidity (pH), burning residue, calorific value and heat transfer. At the beginning of the burning, flame color changed from blue to yellowish blue,, then to yellow flame before the flame extinguished. The best formulation of semi-solid ethanol is treatment A2B3 whic shows a viscosity of 19,500 cP, the calorific value of 22,519 J/g and 45.34% combustion residues. Keywords: ethanol, NaOH, waste cooking oil, ethanol semi-solid.
PEMANFAATAN MANGGA ARUM MANIS DALAM PEMBUATAN DODOL DENGAN PERBEDAAN KONSENTRASI TEPUNG KETAN DAN RUMPUT LAUT Pasaribu, Hamid Ucok; Ali, Akhyar; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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Utilization of cotton candy mango in directly encourage mango processing into derived products. One cotton candy mango derivative products is Dodol. Dodol is expected to be high in fiber. Fiber can be obtained from the addition of seaweed in the manufacture Dodol. The purpose of research is the use in the manufacture of cotton candy mango Dodol with different concentrations ofb glutinous rice and seaweed. The study was conducted using a completely randomized design (CRD) with 4 treatments and 4 replications. Each study uses comparative glutinous rice and seaweed that is different in each treatment including K1R1 (85:15), K2R2 (80:20), K3R3 (75:25) and K4R4 (70: 30). Parameters measured were moisture content, ash, crude fiber, and organoleptic. The best treatmentis K1R1with sticky riceflour ratio of 85% and15% moisture content of grass yield 10.14; ash content of 0.39; crude fiber of 8.30 overall acceptance. Keywords: Arum manis mango, seaweed, glutinous rice, dodol
KAJIAN PEMANFAATAN TEPUNG LABU KUNING (Cucurbita moschata Durch) DAN TEPUNG TEMPE DALAM PEMBUATAN KUKIS Tambunan, Krisno; Ali, Akhyar; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The purpose of this research was to acquire best cookies which has high nutrition content from pumpkin flour and tempe flour and meet quality standard of cookies (SNI 01-2973-1992.This research used Complete Randomized Design (CRD) with four treatments and four replications. The treatments were P1 (65% pumpkin flour, 5% tempe flour), P2 (60% pumpkin flour, 10% tempe flour), P3 (55% pumpkin flour, 15% tempe flour) and P4 (50% pumpkin flour, 20% tempe flour). Data were analized using ANOVA and DNMRT at 5% level. The result showed that cookies from different pumpkin flour and tempe flour gave the significant effect to the moisture content, ash content, protein content, β-caroten content, valuation of description organoleptic and valuation of hedonic organoleptic to the colour, flavor, taste, total value, but non significant to texture in hedonic value and organoleptic assessment to the level of children like of cookies. The best cookies in this research is P3 with has 4,54% moisture content, 1,89% ash content, 10,71% protein content and 9,31% β-caroten content. Keyword: Cookies, pumpkin flour, tempe flour, β-caroten
PEMANFAATAN BUAH MANGGA (MangiferaindicaL.) DAN EKSTRAK TEH HIJAU (Cameliasinensis) DALAM PEMBUATAN SELAI Sibuea, Anggi Febrian; Hamzah, Faizah; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The purpose of this research was to know the effect of level mixing of mango porridge and green tea extracts to chemical analysis and organoleptic test of jam. This research used Complete Randomized Design (CRD) with four treatments and four replications, which followed by Duncan’s NewMultiple Range Test (DNMRT)at level 5%. The treatments were MT1 (100 mango porridge : 0 green tea extracts); MT2 (90 mango porridge : 10 green tea extracts); MT3 (80 mango porridge : 20 green tea extracts) andMT4 (70 mango porridge : 30 green tea extracts). The result of analysis showed that the level mixing of mango porridge and green tea extracts significantly effect on moisture content, pectin content, sucralose content, pH, descriptive of color, aroma, taste and texture and then hedonic of color and taste. The level mixing of mango porridge and green tea extract had notsignificantly effect onhedonic of aroma and texture.The best treatment was MT2 with moisture content 21,48; pectin content 1,50; sucralose content 56,65; and pH 3,31. Key word : Mango, Green tea, Mango and green tea jam.
PEMANFAATAN BUAH MANGGA (MangiferaindicaL.) DAN EKSTRAK TEH HIJAU (Cameliasinensis) DALAM PEMBUATAN SELAI Sibuea, Anggi Febrian; Hamzah, Faizah; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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Abstract

The purpose of this research was to know the effect of level mixing of mango porridge and green tea extracts to chemical analysis and organoleptic test of jam. This research used Complete Randomized Design (CRD) with four treatments and four replications, which followed by Duncan’s NewMultiple Range Test (DNMRT)at level 5%. The treatments were MT1 (100 mango porridge : 0 green tea extracts); MT2 (90 mango porridge : 10 green tea extracts); MT3 (80 mango porridge : 20 green tea extracts) andMT4 (70 mango porridge : 30 green tea extracts). The result of analysis showed that the level mixing of mango porridge and green tea extracts significantly effect on moisture content, pectin content, sucralose content, pH, descriptive of color, aroma, taste and texture and then hedonic of color and taste. The level mixing of mango porridge and green tea extract had notsignificantly effect onhedonic of aroma and texture.The best treatment was MT2 with moisture content 21,48; pectin content 1,50; sucralose content 56,65; and pH 3,31. Key word : Mango, Green tea, Mango and green tea jam.
PEMANFAATAN TEPUNG TEMPE PADA PEMBUATAN KERUPUK SAGU ', Syahrial; Hamzah, Faizah; Herawati, Netti
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The aim of this study was to determine the effect of tempeflour and obtain a formulation that was elected in the manufacture of sago crackers based on quality standards cracker (SNI 01-2713-1999). This study was conducted experimentally by using Completely Randomized Design (CRD) with four treatments and four replications. The treatment in this study was K1 (sago starch : tempeflour100% : 0%), K2 (sago starch : tempeflour 90% : 10%), K3 (sago starch : tempeflour 80% : 20%) and K4 (sago starch : tempeflour 70% : 30%). Data were analyzed statistically using ANOVA and tested further by DNMRT at 5%. The results showed that the addition of tempeflour in the manufacture of sago crackers different in each treatment significantly affected the moisture content, ash content, protein content, flower power as well as evaluating the sensory descriptive and hedonic overall. Sago crackers chosen in this study is a cracker K3 (sago starch : tempeflour 80% : 20%), with a water content of 7,60%, 1,37% ash content, protein content of 5,92% and ranges from 41,24% flower power to the characteristicsslightlybrowncolored, flavoredtempe, tasteless tempeand crispas well asthe overallpreferredpanelists.   Keywords: Crackers sago, sago starch, tempeflour.
PENAMBAHAN BEBERAPA KONSENTRASI XANTHAN GUM TERHADAP MUTU SAOS TOMAT (Solanum lycopersicum Lin.,) ', Wandestri; Hamzah, Faizah; Harun, Noviar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The purpose of this research was to obtain the best concentration of xanthan gum to quality of tomato sauce. This research used a Completely Randomized Design (CRD) with 4 treatments and 4 replications this obtaining 16 experimental units. The data obtained were stasitiscally analyzed of variance (Anova) if the F countis greater than or aqual to F table then continued with DNMRT tes at 5% level. Results of variance showed different that xanthan gum concentration significantly affect the degree of acidity (pH), total dissolved solids, viscosity, sweetness is descriptive test, assement of the overall hedonic test and had no significant affect on the descriptive colour and flavor. The best formulation of tomato sauce is treatment T3 (xanthan gum concentration 0,6%) with  shows a pH 4,15,  the total dissolved solids 26,13 obrix, and viscosity 14593 cP.   Keywords: Tomato, Tomato sauce, Xanthan gum
PENGARUH PERLAKUAN SODIUM TRIPOLYPHOSPHATE (STPP) PADA PATI SAGU TERMODIFIKASI TERHADAP KETEBALAN, TRANSPARANSI DAN LAJU PERPINDAHAN UAP AIR EDIBLE FILM Maharani, Yulia; Hamzah, Faizah; Rahmayuni, Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The use of native starch in production the edible film have weakness characteristic is vulnerable. Therefore, modified of the starch was necessary improved the functional properties of native starch. The purpose of this research was to determined the best of modified starch with concentrations of sodium tripolyphosphate (STPP) in making modified starch as raw material for edible film. This research used Completely Randomized Design (CRD) with four treatments and four replication followed by DNMRT test at  5%. The treatments in this research was S1 (STPP 0%), S2 (STPP 0.5%), S3 (STPP 1,0%) and S4 (STPP 1.5%). The resultsshowed that the use of modified starch in a different concentration of sodium tripolyphosphate (STPP) with has significant affected on the transparency, water vapor transmission rate, tensile strength and elongationhowever not significant affected on the thickness. The best treatment edible film of modified starch in a different concentration of sodium tripolyphosphate (STPP) in this research was S4 (STPP 1.5%) with thickness 0.0822 mm, transparency of the value 3.3110, water vapor transmission rate 22.7418 g /m2/h, tensile strength   1.7706 MPa, and elongation 19.3269%. Keywords: modified starch, cross-linking, sodium tripolyphosphate, edible film.
PEMBUATAN SIRUP SALAK PADANG SIDIMPUAN DENGAN PENAMBAHAN EKSTRAK KELOPAK BUNGA ROSELLA Zulfadli, Muhammad; Pato, Usman; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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Syrup is one of the liguid processed products consumed by some people as a thirst releasing drink. The purpose of this research was to get the best formulation of padang sidimpuan salacca syrup with the addition of rosella flower petal extract that meet the SNI 01-3455-2013. Study was conducted experimentally using Completely Randomized Design with five treatments and four replications thus obtained 20 experimental units. The treatments in this study K0 (salacca extract 100% : rosella flower petal extact 0%), K1 (salacca extract 95% : rosella flower petal extact 5%), K2 (salacca extract 90% : rosella flower petal extact 10%), K3 (salacca extract 85% : rosella flower petal extact 15%), and K4 (salacca extract 80% : rosella flower petal extact 20%). The data obtained were analyzed by statistic using Analysis of Variance (ANOVA) followed by Duncan’s New Multiple Range Test (DNMRT) on 5% level. The result showed that ratio of salacca extract test rosella flower petal extract to making syrup significantly affected the degree of acidity (pH), sucrose, viscosity, total dissolved solid and sensory. The best treatment was K2 with pH 4.55, sucrose 69.75%, viscosity 346.64cP, total dissolved solid 69.90°brix. Syrup characteristic of treatment K2 in descriptive test had a purplish red color, scented salacca flavor, sweet little acid taste, viscous consistency, and overall assessment were liked by the panelists. Keywords: Syrup, Salacca, Rosella flower petal extract
Co-Authors ', Rahmayuni ', Syahrial ', Wandestri Ade Herianto Agung Surya Wiratno Agus Mulyadi Ahmad Ibrahim Ahmed Maulana Akhyar Ali Alfajriandi Alfajriandi Andri Gunawan Purba Angga Pramana, Angga Anggi Febrian Sibuea, Anggi Febrian Angraiyati, Dewi Arya Setiawan Ayu, Dewi Furtuna Beny Setiawan, Beny Budiman Budiman Dame Agunantri Suryani Dewi Fortuna Ayu Dewi, Yossie Kharisma Duafrizal Joycorleon Manik Dyah Ayu Ariani Elfitri, Chintya Aulia Emilia Hasibuan Fadillah Zahra Fajar Restuhadi Farida Hanum Hamzah2 Fifin Nofiyana Gito Christian Pane Gunawan Ardiansyah Hamid Ucok Pasaribu, Hamid Ucok Hamzah, Farida Hanum Hedi Irawan Jaisman Putra Krisno Tambunan, Krisno Kurnia, Ridho Kusumawardi, M. Ridho Lorenza, Diana Maharani, Yulia Marita TM Simbolon Mohamad Zhaki Muhammad Nur Imam Muhammad Yamin Mukhti Ramadhan Mutiara, Elisa Netti Herawati Noviar Harun Pandiangan, Andreas Patrisia Marlina Br Sinaga Prihatin, Neneng Putra Yuli Putri, Kurnia Rahmadani Rahmadani Rahmah, Anania Rahmayuni ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raswen Efendi Redi Ramli Rossi, Evy S.Pd. M Kes I Ketut Sudiana . Sahputra, Muhammad Bijaksono Saparun Saparun Sapika, Nadia Satriono Satriono Shanti Fitriani Sheilla Primawidya N. F Suherman Artha Thofik Arifin Ultri, Ultri USMAN PATO Vonny Setiaries Johan Wiranata, Leo Candra Wirzan, Azmi Wirzan, Azmi Yelmira Zalfiatri Yogi Kurniawan Yogi Kurniawan, Yogi Yusmarini Yusmarini Zulfadli, Muhammad