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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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PEMANFAATAN DAGING BUAH KUINI DALAM PEMBUATAN PRODUK FRUIT LEATHER DENGAN PENAMBAHAN DAGING BUAH NAGA MERAH Putri, Kurnia; Herawati, Netti; Hamzah, Faizah
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

Fruit leather type of food made from fruit that have been crushed and dried.  Fruit leather has a storage period of up to 12 mounth if kept in good storage conditions.  One of the criterationfordeterminan the quality of fruit leather is color.  The fruit used is not just the fruit of this kuini but combined with red dragon fruit to color interesting and also dragon fruit contain useful pigment.   This study aims to determine the best characteristic of the concentration of fruit kuini and red dragon fruit in the manufacture of quality fruit leather product.  Treatment used KN1 (50% kuini fruit, 50% red dragon fruit), KN2 (60% kuini fruit, 40% red dragon fruit), KN3 (70% kuini fruit, 30% red dragon fruit), KN4 (80% kuini fruit, 20% red dragon fruit), KN5 (90% kuini fruit, 10% red dragon fruit). The data obtained were analyzed statistically by using Anova and DNMRT at 5%.  The result showed that the use of kuini and red dragon fruit significantly affect the water content, ash content, acidity degree, coarse fiber content, sucrose content, and organic assessment. The best fruit leather the results of this study is fruit leather with KN3 treatment, which has a 12,08% of water content, 0,89% ash content, 4,40% acidity degree, 1,12% crude fiber content, 58,57% sucrose content.  Descriptive assessment shows the result that is the color is yellowish red, the aroma tends to smell the fruit of kuini and red dragon fruit, sweet taste, chewy texture and the hedonic overall assessment fruit leather favored by panelists. Keywords: fruit leather, kuini fruit, and red dragon fruit
PEMBUATAN BRIKET ARANG DAUN KELAPA SAWIT (Elaeis guineensis Jacq.) DENGAN PEREKAT PATI SAGU (Metroxylon sago Rott.) Rahmadani, Rahmadani; Hamzah, Faizah; Hamzah, Farida Hanum
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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Increasing need of energy and decreasing of fuel supply requires human to discover alternative energy resources. Consequently, there should be a research to discover a new renewable energy source such as palm leaves waste. Oil palm’s leaves (Elaeis guineensis Jacq.) are mostly the least used waste from oil palm plantation as an alternative energy resources. This research aims to discover the precise adhesive consentration rate in sago’s starch (Metroxylon sago Rott.) to make oil palm’s kernel, which are 97%:3%, 96%:4%, 95%:5%, 94%:6%, and 93%:7%. Based on analitycal result of oil palm’s leaves charcoal briquet research, the best quality briquet is the P1 composition which composed rate is 97%:3%, has 3,21% water content, 30,18% ashes content, 0,0022 g/s combustion rate, 20,73% evaporated substance rate, 54,46% carbon rate, and 5.114 cal/g heat value.  Keywords : briquet, oil palm’s leaves, sago starch adhesive.
MUTU MANISAN KERING BONGGOL NANAS (Ananas comosus L. Merr) TERHADAP PENILAIAN SENSORI Lorenza, Diana; Hamzah, Faizah; Rahmayuni, Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The aim ofthis research weretreatment withconcentration of citric acid and soaking time on quality dried sweetened pineapple core. A complete random design with two factors and three replications was applied in this research. The first factor wascitric acid concentration 0.1%, 0.15% and 0.2% and second factor is soaking time 36 hours, 45 hours and 54 hours. The design response was usedDuncan’s New Multiple Range Test (DNMRT) the level 5%. Parameters observed were the evaluation sensory of description and hedonic (colour, flavor, taste, texture and overall assessment). Treatment with concentration of citric acid and soaking time have an effects to evaluation sensory of description and hedonic on colour, flavor, tastebut not have an effect totexture and overall assessment. The best treatment of dried sweetened pineapple core was obtained 0.15% concentration of citric acid and 12 hours soaking time with color is dark yellow (score 2.53) and preferred (score 4.10), flavorful pineapple (score 4.26) and preferred (score 4.21), quite sweet and sour of taste (score 3.53) and preferred (skor 4.21), hard textured (score 2.40) and quite like (score 3.26) and overall assesment is preferred (score 4.32). Keywords:citric acid, soaking time, pineapple core, dried sweetened
DAUN PANDAN WANGI (Pandanus amarylifolius Roxb.,) TERHADAP AKTIVITAS ANTIOKSIDAN Angraiyati, Dewi; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The purposes of this study were to obtain the effect of drying time on antioxidant activity and to obtain the best quality herbal tea fragrant pandan leaves (Pandanus amarylifollius Roxb.,). This study used a completely randomized design with 5 treatments and 3 replications. The treatments used were herbal tea fragrant pandan leaves are P1 (drying 110 minutes), P2(drying 130 minutes), P3 (drying 150 minutes), P4 (drying 170 minutes) and P5 (drying 190 minutes). Data were analyzed statistically using ANOVA and DNMRT at 5% level. The results showed that the drying time significantly affected the moisture content, ash content, antioxidant activity and sensory assessment (descriptive and hedonic). The treatment chosen from the results of this research was the treatment P3(Drying 150 minutes). Treatment of P3 had a water content of 5,17%, ash content of 3,30% and antioxidant activity (IC50) of  5,68 ppm. Rate sensory descriptive and hedonic herbal tea fragrant pandan leaves treatment P3 had the colour of powdered tea that was green and the colour of brewed tea was a little green, the aroma of tea powder was scented fragrant pandan leaves and the aroma was brewed tea wasa little scented fragrant pandan leaves, taste steeping tea was a little astringent. The overall assessment of herbal tea steeping fragrant pandan leaves was slightly favored and tea powder was too slightly favored by the panelists. Keywords: herbal tea, pandan fragrance, antioxidant activity and drying time.
PEMBUATAN SELAI CAMPURAN BUAH PEPAYA DAN BUAH TERUNG BELANDA Pandiangan, Andreas; Hamzah, Faizah; Rahmayuni, Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The research aimed were to get the best jam from papaya fruit pulp and tamrillo fruit pulp. The experiment research used Completely Randomized Design (CRD), with 5 treatments as follows: PT1 (80% papaya pulp and 20% tamarillo pulp), PT2 (65% papaya pulp and 35% tamarillo pulp), PT3 (50% papaya pulp and 50% tamarillo pulp), PT4 (35% papaya pulp and 65% tamarillo pulp), and PT5 (20% papaya pulp and 80% tamarillo pulp). The data obtained were analyzed statistically using ANOVA and DNMRT at 5% level. The best treatment jam of this resarch was the jam from treatment of PT5 (20% papaya pulp and 80% tamarillo pulp). The best treatment has moisture content 21.22%, ash content 0.26%, total dissolved solids content 65.33%, fiber content 2.44% and acidity level 3.80%, assessment of sensory test of the best treatment jam very red color, very flavorful tamarillo fruit, slightly sour sweet taste, soft texture and overall assessment of jam favored by panelist. Keywords: Jam, papaya and tamarillo.
Pemanfaatan Tomat dan Nanas dalam Pembuatan Velva Utilization of Tomato and Pineapple in the Manufacturing of Velva Satriono, Satriono; Johan, Vonny Setiaries; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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The purpose of the research was to obtain the amount of tomatoes puree and pineapple puree in making velva. This research used a Completely Randomized Design (CRD) experiment with four treatments and four replications followed by Duncan’s New Multiple Range Test (DNMRT) at level of 5%. The treatments in this research were TN1 (tomato puree 70%, pineapple puree 30%), TN2 (tomato puree 50%, pineapple puree 50%), TN3 (tomato puree 30%, pineapple puree 70%) and TN4 (tomato puree 10%, pineapple puree 90%). The result of analysis of variance showed that different percentase of tomato puree and pineapple puree in significantly affected the degrees of overrun, melting time, total dissolved solid, vitamin C and assessment sensory (descriptive and hedonic) of velva the best treatment this reseach was TN3 with overrun 22.65%, melting time 16.69 minutes, total dissolved solid 29.65°Brix, vitamin C 10.73 ml/100 g.The result of descriptive test assessment showed that the velva had orange color (3.30), tomato and penealple falvour (3.33), tomato and penealple taste (2.47), and soft texture (3.67). Overrall assessment of hedonic test on puple sweet potato velva was preferred by the panellist. Keywords: velva, tomato, pineapple
RASIO BUAH JAMBU BIJI MERAH (Psidium guajava L.) DAN BUAH APEL HIJAU MANALAGI (Mallus sylvestris Mill.) TERHADAP MUTU PERMEN JELLY Sahputra, Muhammad Bijaksono; Hamzah, Faizah; Johan, Vonny Setiaries
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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The purpose of this research was to obtain the best ratio of red guava and green apple manalagi in making of jelly candy. This research used Complete Randomized Design (CRD) with five treatments and three replications followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research were P1 (ratio of red guava and green apple manalagi 90 : 10), P2 (ratio of red guava and green apple manalagi 80 : 20), P3 (ratio of red guava and green apple manalagi 70 : 30), P4 (ratio of red guava and green apple manalagi 60 : 40) and P5 (ratio of red guava and green apple manalagi 50 : 50). The result of analysis of variance showed that ratio of red guava and green apple manalagi has significantly affected the moisture contents, ash contents, vitamin C, reduction sugar contents, descriptive of sensory test on colour, flavour, texture,  hedonic of sensory on texture and overall test, but did not significantly affected hedonic sensory of the colour, flavour and taste of jelly candy. The best formulation of jelly candy was P1 (ratio of red guava and green apple manalagi 90 : 10), with moisture content 9.48%, ash content 0.51%, vitamin C 66.29%, sugar reduction content 19.60%. Hedonic score of P1 were 2.40% (colour), 2.97% (taste), 2.20% (flavour), 2.63% (texture) and 3.06% (rather like on overall test). Keywords: jelly candy, red guava, green apple manalagi
Pemanfaatan Susu Kedelai sebagai Bahan Pensubtitusi Susu Sapi dalam Pembuatan Es Krim Labu Kuning Prihatin, Neneng; Hamzah, Faizah; Yusmarini, Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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This study aimed to obtain an appropriate formulation between cow's milk and soy milk in making of pumpkin ice cream.  This experiment was conducted experimentally using a random design with five treatments and three replications and followed by DNMRT at 5% level.  The treatment in this study were SSSK1 (100% cow’s milk), SSSK2 (25 % soy milk  : 75% cow’s milk), SSSK3 (50% soy milk: 50% cow’s milk), SSSK4 (25% soy milk: 75% cow’s milk), SSSK5 (100% soy milk).  The parametersobserved  were overrun, melting time, protein content, fat content, total solids, descriptive and hedonic sensory evaluation (colour, flavor, texture, and taste). The results of the study showed that the best treatment was the treatment of SSSK2 (25% soy milk: 75% cow’s milk) with the result of 20.56% overrum, 18.34 minutes melting time, 3.21% protein content, 3.08% fat content  and 28.20% total solids. The results of a hedonic assessment of the likes with the descriptive color is slightly yellow, flavored cow's milk, rather soft texture. Keywords:  Ice cream, pumpkin, soymilk
KARAKTERISTIK SIFAT FISIKA BATANG KARET NON PRODUKTIF Kusumawardi, M. Ridho; Hamzah, Faizah; Hamzah, Farida Hanum
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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Rubber can be used as a source of wood raw materials for various uses such as wood fanel, pulp and paper products, furniture and other processed wood products. The aim of the research was to get the characteristic part of rubber stem physical of  non-productive rubber stem in the base, middle, and of the tree end. The experiment was conducted using experimental method using Completely Randomized Design (CRD) which consisted of three treatments and five replications to obtain 15 experimental units and continued with Duncan's New Multiple Range Test (DNMRT) test at 5% level. The treatments in this study included rubber stem at the base (K1), rubber stem in the middle (K2) and rubber stem at the end (K3). The results of variance analysis showed that the treatment at the base, middle, and rubber stem ends significantly affected the specific gravity of wood produced from rubber stem ranging from 0.779 to 0.606 kg/cm3. Wood water content generated from rubber stem ranged from 5.306 to 7.485%. Shrinkage of radial wood resulting from rubber stem ranged from 4.327 to 5.681%, and the tangential depreciation resulting from the rubber stem ranged from 4.685 to 5.813%.                                                         Keywords: rubber stem, physical properties, wood raw materials
Karakteristik Briket Arang dari Campuran Tandan Kosong dan Daun Kelapa Sawit Kurnia, Ridho; Hamzah, Faizah; Zalfiatri, Yelmira
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
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Empty fruit bunch and oil palm leaves are mostly the waste from oil palm plantation as can be used alternative energy resource. The aim of this research was to obtain the right combination of charcoal briquette characteristics of empty fruit bunch and palm oil leaves. The treatment of the combination of empty fruit bunch and oil palm leaves was 70%:30%, 60%:40%, 50%:50%, 40%:60%, 30%:70%. Based on results the best quality briquette a combination of 30%:70% is water content 4.0491%, ash content 21.4423%, density 0.4892 g/cm3, persistence press 0.0204 kg/cm2, evaporated substance rate 30.9430%, carbon rate 43.5655%, heating value 4,541 cal/g, end fuel 0.0030 g/sec. Keywords : charcoal briquette, empty fruit bunch, oil palm leaves
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