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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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PENGGUNAAN TEPUNG KOMPOSIT DARI TERIGU, PATI SAGU DAN TEPUNG JAGUNG DALAM PEMBUATAN ROTI TAWAR Rahmah, Anania; Hamzah, Faizah; 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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Abstract

The purpose of this study was to obtain best combination composite flour (wheat flour, sago starch, corn flour) on the quality of white bread produced. This research was carried out experimentally using completely randomized design (CRD) with five treatments and four replications in order obtain twenty experiment units. The treatments in this study were TSJ0 (100% wheat flour), TSJ1 (70%wheat flour :30% sago starch), TSJ2 (70% flour : 20% sago starch : 10% corn flour), TSJ3 (70% wheat flour : 10% sago starch : 20% corn flour) and TSJ4 (70% wheat flour : 30% corn flour). Data obtained were treated by the analysis of variance folowed by Duncan New Multiple Range Test (DMRT) the level of 5%. The results showed that the addition of sago starch and corn flour at different concentration levels significantlyaffectedon the moisture, ash, protein, fat and carbohydrate contents as well as, hedonic test, descriptive test the colour, aroma, flavor and texture of white bread. The best treatment was TSJ3, with a moisture content of 24.33%, ash content of 1.03%, fat content5.67%, protein content of 8.05%,carbohydrate levels60.92%, as well as sensory acceptable by panelist.Keywords: white bread, sago starch, corn flour.
PEMANFAATAN CANGKANG KELAPA SAWIT DALAM PEMBUATAN BRIKET DENGAN PENAMBAHAN PELEPAH KELAPA SAWIT Wiranata, Leo Candra; Hamzah, Faizah; Restuhadi, Fajar
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

Briquettes is one of the renewable energy alternatives that have uniformity of size, shape, density, and energy content. The purpose of this study was to examine the characteristics of briquettes consisting of a mixture of shells and midrib, and to determine the composition of the raw materials that can produce a briquettes with the best quality. The raw materials used were a mixture of shells and midrib with the proportion of 90%:10%, 80%: 20%%, 70%: 30%, 60%: 40%, and 50%: 50%. Types of tests performed on briquettes include crushing strength, moisture content, volatile matter, ash content, carbon bonded, and calorific value. The results of the tests showed briquettes crushing strength 3,54-6,07 kg/cm2, moisture content 3,24-4,14%, volatile matter 11,55-16,61%, ash content 4,94-5,23%, carbon bonded 74,01-80,25%, and calorific value 4181,04-6122,40 kal/g. The best quality of biopelet was in the percentage of shells and fronds was 80%: 20%.Keywords: Briquettes, palm shell, palm midrib, renewable energy
PEMANFAATAN LABU SIAM DAN KELOPAK ROSELLA DALAM PEMBUATAN SELAI Kurniawan, Yogi; Johan, Vonny Setiaries; Hamzah, Faizah
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

Fruit jam is a semi-wet food processed  product from a mixture of fruit juice and sugar. The purpose of this research was to get the best formulation of chayote and roselle petal evaluate in the jam quality. Thisresearch useda Completely Randomized Design experiment with five treatments and three replications. The  treatmentswere LSR1 (chayote puree and roselle petal puree 90:10), LSR2 (chayote puree and rosella petal puree  80:20), LSR3 (chayote puree and roselle petal puree 70:30) and LSR4 (chayote puree and roselle petal puree 60:40). The value of observation were analyzed using Analysis of Varians and followed by Duncan’s New Multiple Range Test on 5% level. The result showed that the ratio ofchayote and roselle petals puree significantly affected acidity, moisture, ash , pectin and sucrose contents, antioxidant activity, descriptive test of color, flavour, taste and texture. The best treatment was LSR4 with moisture content 19.42%, ash content 0.26%, pectin 2.63%, sucrose 64.80%,  antioxidantactivity 9.40 ppm, dark red color, flavourful rosella, sweet taste little acid, and soft texture of jam.                                                                                                    Keyword: Jam, chayote,rosella petal.
LAMA PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN MUTU TEH HERBAL DAUN KETEPENG CINA (Cassia alata L.) Yamin, Muhammad; Ayu, Dewi Furtuna; 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

The purpose of this study ware to obtain the effect of drying time of antioxidant activity and to obtain quality of herbal tea ketepeng cina leaf (Cassia alata L.).  This study used a completely randomized design with 5 treatments and 3 replications.  The treatments used were drying time P1 (drying 110 minutes), P2 (130 minutes), P3 (150 minutes), P4 (170 minutes) and P5 (190 minutes).  Data were analyzed statistically using ANOVA and DNMRT at 5% level.  The results showed that the drying time significantly affected yield, moisture content, ash, crude fiber, antioxidant activity, and sensory assessment (descriptive and hedonic) but didn’t significantly affected on ash content.  The treatment chosen from the results of this research was drying time P2(130 minutes).  Treatment of P2 has a yield 49.70%, water content 7.17%, ash of 1.24%, crude fiber 15.48%, and antioxidant activity (IC50) 60,18 ppm.  The test of sensory descriptive and hedonic of herbal tea ketepeng cina leaf from treatment P2 showed that the color of brewed tea was yellow, the aroma of brewed tea was scented ketepeng cina leaf, and taste steeping tea was astringent.  The overall assessment of herbal tea ketepeng cina leaf was rather preferred by the panelists. Keywords: herbal tea, ketepeng cina, antioxidant activity, and drying time.
EVALUATION OF PHYSICO CHEMICAL CHARATERISTICS OF SILK FIBRES OF Litsea cubeba Pers., REARED ON DIFFERENT HOST PLANTS Faizah Hamzah
Jurnal Riset Kimia Vol. 2 No. 1 (2008): September
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jrk.v2i1.34

Abstract

 ABSTRACT The golden-yellow silk fibres obtained from Litsea cubeba Pers., westwood reared on leaves of three different host plants belonging to the family Lauraceous, were studied to evaluate their characteristic physico – chemical properties. The host plants M. bombycina King, L. cubeba Pers., Juss and L. citrate Roxby, significantly influenced silk length, width, sericin and amino acid contents of the fibres. The contents of the predominant amino acid; glycine (10.55 μg), aspartic (5.43 μg) and (7.15 μg), were higher in fibres obtained from cocoons of L. cubeba Pers., fed on M. bombycina, while alanine (9.46 μg) was higher in the fibres of cocoons obtained from the two host plant. The breaking load (17.191 g) and tenacity (3.562 g) were higher in cocoons from the host plant L. cubeba Pers. The X-ray diffraction patterns showed the amorphous nature of the fibres obtained from the cocoons of L. cubeba Pers., fed on L. polyantha and L. citrate while fibres obtained from cocoons from M.bombycina showed amorphous bands with little tendency to two dimensional order. Above all, the natural golden yellow hue of the fibre, which is one of the most important and commercially valuable added properties of this particular silk variety, was better retained in the fibres extracted from cocoons of L. cubeba Pers., larvae reared on M. bombycine. Keywords : amino acids, breaking load, L. cubeba Pers., tenacity, x-ray diffraction 
PEMBUATAN SABUN TRANSPARAN DENGAN PENAMBAHAN EKSTRAK BATANG PEPAYA SEBAGAI ANTIBAKTERI yelmira zalfiatri; Faizah Hamzah; Marita TM Simbolon
CHEMPUBLISH JOURNAL Vol. 3 No. 2 (2018): Chempublish Journal
Publisher : Universitas Jambi, Fakultas Sains dan Teknologi, Program Studi Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (197.939 KB) | DOI: 10.22437/chp.v3i2.5713

Abstract

Penelitian ini bertujuan untuk mendapatkan jumlah penambahan ekstrak batang pepaya dalam menghambat pertumbuhan Escherichia coli dan Staphylococcus aureus dalam pembuatan sabun transparan. Penelitian menggunakan rancangan acak lengkap yang terdiri dari 4 perlakuan dan 4 ulangan. Perlakuan dalam penelitian ini adalah batang pepaya ml (P1), penambahan ekstrak batang pepaya 15 ml (P2), penambahan ekstrak batang pepaya 20 ml (P3), penambahan ekstrak batang pepaya 25 ml (P4). Parameter yang diamati adalah kadar air, kadar asam lemak, asam lemak bebas / alkali bebas, pH, stabilitas busa, uji antibakteri dan uji iritasi. Hasil penelitian menunjukkan bahwa penambahan ekstrak batang pepaya berpengaruh nyata terhadap kadar air, kadar asam lemak, asam lemak bebas, pH, stabilitas busa, uji antibakteri dan uji iritasi. Perlakuan yang dipilih dalam penelitian ini adalah perlakuan P3 (penambahan ekstrak batang pepaya 20mg / ml) dengan kadar air 13,24%, asam lemak total 27,00, asam lemak bebas 1,73%, pH, 11,06, stabilitas busa 90,99%, aktivitas antibakteri terhadap S. aureus 8.57 mm dan E.coli 10.33 mm, iritasi erythema 0.05 (hampir tidak terlihat).
KARAKTERISTIK BRIKET ARANG SERPIHAN KAYU DENGAN PENAMBAHAN ARANG TEMPURUNG BIJI KARET Jaisman Putra; Raswen Efendi; Faizah Hamzah
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

          The purpose of this study was to determine the characteristics of charcoal briqutte charcoal mixture of wood chips with charcoal rubber seed No- quality according to SNI 01-6235-2000. Research using completely randomized design (CRD) with charcoal treatment comparison wood chips and coconut shell charcoal rubber seed (K0 = 100%: 0%); (K1 = 90%: 10%); (K2 = 80%: 20%); (K3 = 70%: 30%); (K4 = 60%: 40%); (K5 = 50%: 50%). The results showed that variations in mix charcoal wood chips and coconut shell charcoal rubber seeds significantly affect the density,press charcoal briquettes, moisture content, levels of substance evaporates, ash content, bound carbon content and calorific value briquettes. The result showed that the best treatment in treatment K5 namely charcoal briquettes are made with 50% charcoal wood chips and 50% charcoal rubber seed with higher levels of density 0,901 g/cm3, firmness press of 0,466 kg/cm2, the water content of 2,86%, levels of substance evaporates 36,04%, ash content 5,11%, bound carbon content 58,84%, calorific value of 5492,438 cal/g. Keywords: charcoal briquettes, wood chips, rubber seed shell
PEMANFAATAN BUAH PEPAYA (Carica Papaya L.,) DAN TOMAT (Lycopersicum Esculentum MILL.,) DALAM PEMBUATAN FRUIT LEATHER Redi Ramli; Faizah Hamzah
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

This study aimed was to got exact formulation of combination of papaya fruit puree and tomato puree in the manufacture of fruit leather. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments used against fruit leather were PT1 (papaya fruit puree 65%, tomato puree 35%), PT2 (papaya fruit puree 55%, tomato puree 45%), PT3 (papaya fruit puree 50%, tomato puree 50%), PT4 (45% papaya fruit puree, tomato puree 55%) and PT5 (35% papaya fruit puree, tomato puree 65%). Data were analyzed statistically using ANOVA and DNMRT at 5% level. The results showed that the use of papaya fruit puree and tomato puree significantly effect on water content, ash content, acidity (pH), fiber content, total sugar content and sensory analysis. Fruit leather chosen from the results of this study was fruit leather treatment PT2 which has moisture content 11,86%, ash content 1,03%, degree of acidity 4,39, fiber content 3,12%, levels total sugar 36,45%, reddish orange color, flavor slightly fruity papaya and tomatoes, slightly sour taste, chewy texture and overall assessment fruit leather preferred by the panelists. Keywords : Fruitleather, papaya fruit puree and tomato puree.
PEMANFAATAN PATI SAGU DAN TEPUNG BIJI SAGA DALAM PEMBUATAN MI INSTAN Mukhti Ramadhan; Faizah Hamzah; Rahmayuni '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

This study was aimed to evaluate the quality of instant noodles from sago starch by the addition of saga seed flour, which meet the instant noddles quality (SNI 01-3551-2000). Research conducted by experiments using a Completely Randomized Design (CRD) with 6 treatment and 3 replications. The treatment consist of SG0 (noodles from sago starch 100%), SG1 (noodles from sago starch 95%, saga seed flour 5%), SG2 (noodles from sago starch 90%, saga seed flour 10%), SG3 (noodles from sago starch 85%, saga seed flour 15%), SG4 (noodles from sago starch 80%, saga seed flour 20%), SG5 (noodles from sago starch 75%, saga seed flour 25%). The data obtainedwere statistically analyzed using ANOVA. Parameters measuredwere moisture, ash, protein contents and acid value, rehydration time and intactness. The results showed that the ratio of sago starch and saga seed flour significantly on moistureand protein contents, acid value, intactness and rehydration time. The best treatment in this study was 75% sago starch and 25% saga seed flour, with moisture content before frying 5,15%, water content after frying 3,64%, protein content 4,87%, acid value 0,05 ml KOH/g, intactness 95,63% and rehydration time 4,11 minute. Instan noodles produced from sago starch and saga seed flour are meet the quality standard of instant noodles (SNI-01-3551-2000) except SG0 treatment. Keywords: Sago starch, saga seed flour, instant noodles  
Penambahan Berbagai Konsentrasi Karagenan terhadap Karakteristik Fruit Leather Pepaya Mohamad Zhaki; Noviar Harun; Faizah Hamzah
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

This research aimed to determine the effect of adding different concentrations carrageenanon the quality of papaya fruit leather. This study used Completely Randomized Design (RAL) with 4 treatments and 4 replications. The treatments used for papaya fruit leather were K1 (carrageenan 0.4%), K2 (carrageenan 0.6%), K3 (carrageenan 0.8%) and K4 (carrageenan 1,0%). The data obtained were analyzed statistically using ANOVA and DNMRT at 5% level. The results showed that sugar concentration had significant effect on water content, ash content, crude fiber content, total sugar content and descriptive and hedonic sensory assessment. The selected treatment resulted in papaya fruit leather is K3 (carrageenan 0,8%) with water content characteristics 16.79%, ash content 1.29%, crude fiber content 2.62% and total sugar content 46.86%. Descriptive sensory assessment of colour 4,1(orange), flavor 3,07 (slightly papayaflavored), taste 4,07 (papaya tasting), texture 3,65 (lightly clay and compact) and hedonic assessment based on overall as favored by panelists with score 4,14. Keywords: papaya, fruit leather, carrageenan.
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