Article Per Year (5 Year)
p-Index From 2020 - 2025
0.92
P-Index
This Author published in this journals
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
Unknown Affiliation
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

Published : 59 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 59 Documents
Search

 2   3   4   5   6 
Pemanfaatan Biji Alpukat (Persea americana Mill.) dengan Penambahan Lilin Lebah (Beeswax) pada Pembuatan Edible Film Agus Mulyadi; Faizah Hamzah; Farida Hanum Hamzah2
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Avocado seed contain amylose which could be raw material of making edible film. However, edible film  was resulted have durability to low water. Therefore, needed add material hidrofobic which would increase of durability to water of edible film one of is beeswax.This research was conducted experimentaly by used Complete Randomized Design (CRD) with five treatmens and three replications which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatment in this research were B1 (beeswax 5%), B2 (beeswax 10%), B3 (beeswax 15%), B4 (beeswax 20%) and B5 (beeswax 25%). The results of variance analysis showed that addition of concentrations beeswax gave significantly affect on thickness, solubility, water of uptake and water of transfer edible film. The best formulations was obtained on the edible film with addition 5% beeswax which has thickness of 0.28 mm, solubility of 23.59%, water of uptake 313.35% and water of transfer 0.23 g.m-2.hour. Keywords: avocado seed, edible film, beeswax
Variasi Waktu Aktivasi terhadap Kualitas Karbon Aktif Tempurung Kelapa Dame Agunantri Suryani; Faizah Hamzah; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this research was to obtain the right activation time in making coconut shell activated carbon. This research used a Completely Randomized Design with five treatments and four replications which followed by Duncan’s New Multiple Range Test at level 5%. The treatments of this research were KA1 (20 hours activation time), KA2 (22 hours activation time), KA3 (24 hours activation time), KA4 (26 hours activation time) and  KA5 (28 hours activation time). Analysis observed were rendement, water content, ash content, pure carbon and iodine adsorption. Analysis result showed that the variety of activation time did not significantly affected on the yield but significantly affected on the water content, ash content, pure carbon and iodine adsorption. The choosen treatment of activated carbon was 28 hours activation with rendement 95.58%, water content 7.02%, ash content 4.49%, pure carbon 80.79% and iodine absorption 782.62 mg/g.  Keywords: Activated carbon, coconut shell, activation time. 
KOMBINASI KULIT BUAH JERUK PURUT DAN SELEDRI PADA PEMBUATAN TEH HERBAL Jumardi Jumardi; Faizah Hamzah; Dewi Fortuna Ayu
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this research was to obtain a best combination of herbal tea from the skin of kaffir lime and celery to produce a good quality of herbal tea which preferred by the panelists.  This research used a Completely Randomized Design with five treatments and three replications.  The treatments used were combination of kaffir lime skin and celery 3:1, 2:1, 1:1, 1:2, and 1:3 in making herbal tea.  Data were statistically analyzed with analysis of variance and Duncan’s New Multiple Range Test at 5% level.  The results showed that kaffir lime skin and celery significantly effected water content, ash content, IC50, descriptive and hedonic tests on sensory assessment.  Treatment chosen from the results was the treatment of kaffir lime skin and celery 1:3.  This treatment had water content 7.56%, ash content 4.18%, and IC50 138.55 µg/mL.  The results of the treatment chosen on descriptive test of tea were kaffir lime skin and celery flavour, rather brown colour, and rather astringent taste.  The result of hedonic test showed that flavour and colour of tea were little bit preferred by panelists, taste was preferred, and assessment overall was little bit preferred by panelists. Keywords : kaffir lime skin, celery, antioxidants.
PEMANFAATAN BUAH MENGKUDU DAN JAHE MERAH DALAM PEMBUATAN BUBUK INSTAN Hedi Irawan; Yusmarini Yusmarini; Faizah Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this research was to get the best ratio between noni and red ginger for making instan powder which was preferred instant by panelists and fulfilled standard instan powder. This research Completely Randomized Design (CRD) with five treatments and three replications which followed by Duncan’s New Multiple Range Test (DNMRT) at 5%. The Treatment were MJ1 (noni 10 g and red ginger 90 g), MJ2 (noni 20 g and red ginger 80 g), MJ3 (noni 30 g and red ginger 70 g), MJ4 (noni 40 g and red ginger 60 g) and MJ5 (noni 50 g and red ginger 50 g). The result of this research showed that the combination of noni and red ginger gave significant effect on water content, ash content, sucrose content, and organoleptic test. The best treatment  was MJ2 whichhad water content 1.14%; ash content 0.46% and sucrose  content 73.95%, with description colour grey to brown, flavour ginger and instan powder drink had colour yellow to brown, flavour ginger, taste ginger and overall assesment of instant powder. Keywords: Instant powder, red ginger and noni
PEMANFAATAN KULIT BUAH DURIAN PADA PEMBUATAN ARANG AKTIF DENGAN METODE AKTIVASI FISIKA-KIMIA MENGGUNAKAN ASAM FOSFAT Gito Christian Pane; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The Purpose of this study was to obtain the effect concentration of phosphoric acid (H3PO4) as an activator in making of activated charcoal from durian shell. This study used a completely randomized design (RAL) with 4 treatments and 4 replications which followed by Duncan’s New Multiple Range Test at level 5%. The treatments of this research were AA1 (concentration of H3PO4 5%), AA2 (concentration of H3PO4 10%), AA3 (concentration of H3PO4 15%), AA4 (concentration of H3PO4 20%). The parameter observed were rendement, water content, ash content, volatile substance, pure carbon, and iodine adsorption. The  result of analysis showed that the variety of concentration would significantly affect rendement, water content, ash content, volatile substance, pure carbon and iodine adsorption. The chosen treatment was AA2 (concentration of H3PO4 10%) which had rendement 92.92%, water content 13.43%, ash content 7.19%, volatile substance 2.49%, pure carbon 90.31% and iodine absorption 521.93 mg/g. Keywords: activated charcoal, durian shell, phosphoric acid   
PEMBUATAN MI INSTAN DARI TEPUNG JAGUNG LOKAL RIAU DENGAN PENAMBAHAN BROKOLI (Brassica oleracea L.,) Thofik Arifin; Akhyar Ali; Faizah Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Instant noodles is favorite food in Indonesia. Instant noodles generally made from wheat flour, which is not Indonesian agricultural product. Diversification was needed to solve this problem. Corn flour is potential resource to develop. Instan noodles generally low nutrient, then need to addition other food matter like broccoli have a lot of calcium. The purpose of this study was to obtain the ratio of corn flour and broccoli that meet the quality of instant noodles on SNI 01-3551-2000. This research was carried out experimentally using completely randomized design (CRD) with five treatments and four replications. The treatments in this study include JB1 (ratio corn flour and broccoli 11:0), JB2 (ratio corn flour and broccoli 10:1), JB3 (ratio corn flour and broccoli 9:2), JB4 (ratio corn flour and broccoli 8:3), and JB5 (ratio corn flour and broccoli 7:4). The data obtained were treated by the analysis of variance (ANOVA) and followed by a test using Duncan New Multiple Range Test (DNMRT) at the level of 5%. The best instant noodles of this study was JB3 (ratio corn flour and broccoli 9:2). The best instant noodles results showed moisture content 6.62%, protein 5.86%, acid number 0.51%, calcium 13.56 mg/g, rehydration time 5.72 minutes and intactness 93.77% with description color was yellow, corn flavour, corn taste, hard texture and the panelists expressed the impression like.Keywords : instant noodles, corn flour and broccoli.
PEMURNIAN MINYAK GORENG DARI BIJI KARET (Havea brasiliensisRoxb.,)MENGGUNAKAN ZEOLIT Arya Setiawan; Usman Pato; Faizah Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Rubber is one of the agricultural commodities that are abundant in Indonesia. One alternative to utilizethe rubber seed is using it’s oil as cooking oil. The oils must be purified by adsorption process using zeolite. This is because rubber seed oil can not be consumed directly due to high toxiccyanide compound. The aim of this study was to obtain quality cooking oil from rubber seed in accordance with quality standard of cooking oil and a low cyanide acid content. This study was conducted experimentally by using Completely Randomized Design (CRD) with 4 treatments, namely Z1 (25% zeolite with long adsorption 8 hours), Z2 (25% zeolite with long adsorption 10 hours), Z3 (25% zeolite with long adsorption 12 hours) and Z4 (25% zeolite adsorption time 14 hours) with 4 replications. Data obtained were analyzed statistically using Analysis of Variance (ANOVA) and if F count is greater than or equal to F table then continued with DNMRT test at 5% level. The results show that the longer the time of adsorption in the refining rubber seed oil significantly decreased the contents of cyanide and acid number as well as density but increased saponification. It can be concluded that the best treatment was Z4 treatment (25% zeolite for 14 hours adsorption) with the content of cyanide1,97 ppm, acid number 2,61 mgKOH/g, saponification 143,62 mgKOH/g and density 0,898 g/ml.   Keywords: Purification, rubber seed, cooking oil, zeoliteandadsorption.
VARIASI KONSENTRASI PEREKAT PATI SAGU TERHADAP KARAKTERISTIK BRIKET BIOARANG SABUT KELAPA Suherman Artha; Faizah Hamzah; Farida Hanum Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

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 coconut fiber waste. Coconut fiber are mostly the least used waste from coconut fruit as an alternative energy resources. The method of this research used Completely Random Design (CRD) which consist of 5 treatment and each treatment was repeated 3 times. The treatment was P1 = 96% charcoal flour: 4% adhesive, P2 = 94% charcoal flour: 6% adhesive, P3 = 92% charcoal flour: 8% adhesive, P4 = 90% charcoal flour: 10% adhesive, and P5 = 88% charcoal flour: 12% adhesive. Based on analitycal result of coconut fiber leaves charcoal briquet research, the best quality briquet is the P1 concentration of coconut fiber charcoal is 96% charcoal flour: 4% adhesive, had 7,75% water content, 17,09% ashes content, 72x 10-3 g/s combustion rate, 16,13%evaporated substance rate, 59,02% carbon rate, and 4.704 cal/g heat value. 
BIODIESEL DARI MINYAK JELANTAH MENGGUNAKAN KATALIS BASA HETEROGEN BERBAHAN DASAR ABU TANDAN KOSONG KELAPA SAWIT (ATKKS) Duafrizal Joycorleon Manik; Faizah Hamzah; Fajar Restuhadi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Currently Indonesia is still heavily dependent on fossil fuels as an energy source. To reduce dependence on oil and meet global enviromental requirements, one way is with the development of enviromentally friendly fuel that is and alternative energy derived from plant oil called biodiesel. This study uses a Completely Randomized Design (CRD) with five treatments, S1 (Reaction transesterification 1 hour), S2 (transesterification 2 hours), S3 (transesterification 3 hours), S4 (transesterification 4 hours), and S5 (transesterification 5 hours) with three replications. The data were analyzed using ANOVA, continued by DNMRT at 5 % level. The results showed that the transesterification reaction time significantly (P<0.05) viscosity, water content, levels of methyl ester. But did not significantly affect (P>0.05) on influenced the acid number, total glycerol, flash point, saponfication. The analysis has been carried obtained the best treatment is S5 with the results said saponfication (103.52 mg KOH/g), the acid value (1.29 mg KOH/g), total glycerol (0.19 %), viscosity (2.21 cSt), water content (0.02 %), flash point (115°C ), and the level of methyl ester (99.32 %). Keywords: biodiesel, waste cooking oil, catalyst transesterification reaction.
EVALUASI MUTU SELAI SALAK (Salacca sumatrana B.) DENGAN PENAMBAHAN KELOPAK BUNGA ROSELA MERAH (Hibiscus sabdariffa L.) Putra Yuli; Yusmarini Yusmarini; Faizah Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this research was to discover the effect of roselle augmentation  to quality of zalacca jam and to inquire the interest of panelist's on the profit results. The research was carried out experimentally using Complete Randomized Design (CRD) by five treatments and four replications. The treatments were SR0 (zalacca pulp 100%), SR1 (zalacca pulp 90% and roselle pulp 10%), SR2 (zalacca pulp 80% and roselle pulp 20%), SR3 (zalacca pulp 70% and roselle pulp 30%), and SR4 (zalacca pulp 60% and roselle pulp 30%). The obtained data were analyzed statistically by Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at 5% stage. The results showed that the augmentation of zalacca fruit and roselle had significantly influenced the level of acidity (pH), water content, ash content, fiber content, the amount of dissolved solids and organoleptic test. The best treatment of this research was SR2 which had degree acidity (pH) 3.52, water content 25.45%, ash content 0.75%, fiber content 8.46%, amount of dissolved solids of 79.52ºBrix, and was described as red coloured, zalacca and roselle flavoured, sour taste, soft texture and the most preferred by the panelist’s to overall assessment. Keywords: jam, zalacca fruit and roselle calyx
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 &#039; 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