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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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KombinasiAmpas Tebu dan Serbuk Gergaji Kayu terhadap Kualitas Briket Ahmed Maulana; Faizah Hamzah; Farida Hanum 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

The purpose of this research was to get a combination of bagasse and sawdust on the quality of briquettes produced. The method used in this research was Completely Randomized Design, with five treatments and three replications. The treatment used a combination of bagasse and sawdust 0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, and 100%: 0%. The data obtained were analyzed using Analysis of Variance and continued with Duncan Multiple Range Test at 5% level. The best treatment was briquette 25%: 75% briqutte with water content of 6.3023%, ash content 11.1221%, steam content 22.2391%, carbon content bound to 60.3365%, calorific value 5460 kal.g-1, and fuel 0.0018 g.s -1. Keywords :briquette, bagasse,sawdust.
PEMANFAATAN ARANG AKTIF DARI AMPAS TEBU (Saccharum officinarum) PADA PEMURNIAN MINYAK GORENG BEKAS DENGAN METODE AKTIVASI KIMIA-FISIKA MENGGUNAKAN H3PO4 Andri Gunawan Purba; 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

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This study was conducted experimentally by using Completely Randomized Design (CRD) with 4 treatments, namely AA1 (H3PO4 5%), AA2 (H3PO4 10%), AA3 (H3PO4 15%) and AA4 (H3PO4 20%) 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. Observation was the physic chemical properties from the used cooking oil which includes  purified water content, free fatty acids, saponification, reduceperoxideand and organoleptic test (color and odor).The results showed interaction H3PO4 concentration significantly affect (P <0.05) the acquisition of free fatty acids, saponification and reduceperoxideand but did not significantly effect (P>0.05) the water content and organoleptic (color and smell). The results show that the higher the concentration of H3PO4 in the refining of used cooking oil significantly decreased the contents of free fatty acids, saponification,  reduceperoxideand and organoleptic test (color and odor) but increased saponification. It can be concluded that the best treatment was AA4 treatment (H3PO4 20%) with the content of purified water content 0.178%, free fatty acids 0.392%, saponification 180.98 mg KOH/g and greduceperoxideand 2.595 meq/g. Keyword: used cooking oil, refining used cooking oil, bagasse carbon
PERBEDAAN UKURAN PARTIKEL TERHADAP KUALITAS BRIKET ARANG DAUN PISANG KERING Alfajriandi Alfajriandi; Faizah Hamzah; Farida Hanum 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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Dry banana leaves contain beneficial compounds lignin and cellulose which is quite high and has not been utilized optimally. Therefore, the study aims to take advantage of dry banana leaves as the main material for the manufacturing of charcoal briquettes and charcoal briquettes obtain formulations are of good quality. The study was conducted experimentally using Complete Random Design (CRD) with 6 treatments and 3 replications and continued with Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatmentsin the research including P0 (charcoal powder dry banana leaveswithout sieve), P1 (charcoal powder dry banana leaves20 mesh), P2 (charcoal powder dry banana leaves40 mesh), P3 (charcoal powder dry banana leaves60 mesh), P4 (charcoal powder dry banana leaves80 mesh), and P5 (charcoal powder dry banana leaves100 mesh). The result of analysis of variance showed that the particle size charcoal dry banana leaves significant effect on ash content, density, calorific value and  fueled power. Selected treatment wasP3 (charcoal powder dry banana leaves 60 mesh) which has a water content 6.80%, ash content of 29.86%, a density of 0.38 g/cm3, 4646 calorific value cal/g, and fueled power 0.0016 g/sec. Keywords: briquettes, dry banana leaves, particle size. 
Variasi Tingkat Keasaman Dalam Ekstraksi Pektin Kulit Buah Durian Gunawan Ardiansyah; Faizah Hamzah; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study aims to obtain the best pH in the extraction of durian rind pectin. Research conducted experiments using a completely randomized design (CRD) with four treatments are: P1 (extraction pH 1.5); P2 (extraction pH 2.0); P3 (extraction pH 2.5), and P4 (extraction pH 3.0). The results showed that the variation in the level of acidity in the manufacture of durian rind pectin significant effect on yield, methoxyl content, moisture content, ash content and organoleptic assessment of the color. Pectin P1-P4 treatment meets the standards IPPA (International Pectin Producers Association) For The best treatment in this study is the P1 treatment (extraction pH 1.5) produced pectinbetter to yield 2.60%, 4.35% methoxyl content, water content 8.38%, ash content 7.69% and pectin brown color.   Keywords: pectin, durian skin, and acidity (pH)
PEMANFAATAN LABU SIAM DAN KELOPAK ROSELLA DALAM PEMBUATAN SELAI Yogi Kurniawan; Vonny Setiaries Johan; 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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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.
PEMBUATAN SELAI DARI CAMPURAN BUAH SIRSAK (Annona muricata L.) DENGAN BUAH NAGA MERAH (Hylocereus polyrhizus) Budiman Budiman; Faizah Hamzah; Vonny Setiaries Johan
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 research aimed to get the good jam from soursop fruit pulp mixing with red dragon fruit pulp. This experiment research used a Completely Randomized Design (CRD) with five treatments as follows: SN1 (soursop fruit pulp 80% : red dragon fruit pulp 20%), SN2 (soursop fruit pulp 65% : red dragon fruit pulp 35%), SN3 (soursop fruit pulp 50% : red dragon fruit pulp 50%), SN4 (soursop fruit pulp 35% : red dragon fruit pulp 65%), SN5 (soursop fruit pulp 20% : red dragon fruit pulp 80%). The result of this research showed that the mixture soursop fruit pulp with red dragon fruit pulp significantly influenced the  moisture content, total dissolved solids, fiber levels, levels of sucrose, the levels of pectin, descriptive tested (colours, aroma, flavor, and texture), hedonic tested (taste, texture and overall), but did not significantly affect the ash content, hedonic tested (colours and aroma). The treatmen SN1 (soursop fruit pulp 80% : 20% red dragon fruit pulp) produced a better jam. This jam had moisture content 21.40%, fiber level 3.59%, sucrose level 60.05%, pectin level 0.69% and hedonic tested liked by the panelists and descriptive test colours, aroma, sweetness and creamy texture more dominant. Keywords: jam, soursop fruit, red dragon fruit and mixing pureed fruit. 
PEMANFAATAN TEPUNG BIJI CEMPEDAK(Arthocarpus champeden Sperg.,) SEBAGAI SUBSTITUSI DALAM PEMBUATAN KUKIS Saparun Saparun; Faizah Hamzah; Evy Rossi
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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This research was conducted to get the best rate and the best quality in the manufacture of a cookies, cempedak seed flour andwheat flour. This study was conducted experimentally using a Completely Randomized Design (CRD) with five treatments and four replications thus obtained twenty experimental units. The treatment in this study was CT0 = cempedak seed flour : wheat flour = 90:10,CT1 = cempedak seed flour : wheat flour = 80:15, CT2 = cempedak seed flour : wheat flour = 80:20, CT3 =cempedak seed flour : wheat flour = 75:15 and CT4= cempedak seed flour : wheat flour = 70:30.Chemical analysis undertaken is the moisture content, ash content, fat content and protein content.Data were Analyzed statistically using Analysis of Variance (ANOVA).If F count is greater than or equal to F table, then do a further test with Duncan's New Multiple Range Test (DNMRT) at5% level.Based on the chemical analysis cookiesCT1 best treatment is treatment with water content of 4.39%, ash content 1.31%, fat content 10,97% and protein content 10.12% that has met the cookiesquality standard (SNI 01-2973-1992). Keyword:cookies, cempedak seed flour, wheat flour
PEMANFAATAN BUAH PEDADA (Sonneratia caseolaris) DALAM PEMBUATAN MINUMAN INSTAN Agung Surya Wiratno; Vonny Setiaries Johan; 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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The purpose of this study was to get the best ratio of sugar in making pedada fruit instant drink. Research used a to drink powder instant pedada fruit. The method used in this study was completely randomized design with 4 treatments and 4 replications. The treatment were GA1 (Sugar 70 : Extracts pedada 30), GA2 (Sugar 60 : 40 Extracts pedada), GA3 (Sugar 50 : Extracts pedada 50) and GA4 (Sugar 40 : Extracts pedada 60). The result showed that sugar ratio formulation significant effect on total sugar, total acid, yield, assessment of sensory descriptive colour parameters, flavor parameters assessment of hedonic states like instant pedada fruit. The best treatment was GA4 (Sugar 40 : extracts pedada 60) based on water content 1.71%, ash content 1.54%, total sugar 43.11%, yeald 67.15% and total acid 2.97%.  Assessment of sensory and descriptive were colour is white, rather flavorful pedada fruit, acid, texture is rather smooth. Keyword : instant powder, pedada fruit, sugar 
LAMA FERMENTASI TERHADAP MUTU COCOGHURT MENGGUNAKAN Enterecoccus faecalis UP-11 YANG DIISIOLASI DARI TEMPOYAK Muhammad Nur Imam; Usman Pato; Faizah Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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Coconut milk is usually used as condiment for production various Indonesia traditional cuisine  coconut milk can be also used as raw material for making cocoghurt because of it is high nutrional value. The purpose of this research was to determine the effect of fermentation time on the  quality of cocoghurt . The research used a Completely Randommized Design with five treatments, T1 (duration of fermentasi in three hours), T2 (duration of fermentation in six hours), T3 (duration of fermentation in nine hours), T4 (duration of fermentation in twelve hours) and T5 (duration of fermentation in fifteen hours) with three replication. The data was analyzed using ANNOVA, if any influence continued with DNMRT test at 5%. Results show that fermentation time significantly (P<0,05) affected the pH, total lactid acid, fat content, organoleptic test of colour, texture, sweetness, and hedonik. But did not significantly influence (P>0.05)  total solids, ash content,  protein content, total lactid acid bacteria, test organoleptik of flavor, and  taste. It was concluded that the best quality of cocoghurt. Was obtained in the fermentation time of six hours (T2), that meets the Indonesian yoghurt standard (SNI 102981: 2009) as  total lactid acid, fat content, total solids, ash content,  and protein content.   Keywords: Duration of fermentation, Enterecocus faecalisUP-11, Tempoyak, Cocoghurt.
SIFAT KIMIA DAN ORGANOLEPTIK PATI SAGU (Metroxylon sago Rottb.) MODIFIKASI KIMIA DENGAN PERLAKUKAN SODIUM TRIPOLYPHOSPHATE (STPP) Emilia Hasibuan; Faizah Hamzah; Rahmayuni &#039;
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The aimed of the research was to obtain the best combination for modified starch by STPP treatment. This study used Completely Randomized Design with 2 factor treatments, concentration of STPP (0,5%; 1% and 1,5%) and soaking time (1 hour, 1,5 hour and 2 hour) with 4 replications. Datas were analyzed by using ANOVA and DMNRT with significant level 5%. The result showed that concentration of STPP treatment gave significant effect in increasing moisture content and decreasing swelling power, but not gave significant effect to mineral content, solubility and organoleptic test. Treatment of soaking time not gave significant effect for moisture content, ash content, swelling power, solubility and organoleptic test. Interaction of both treatment not gave significant effect to not gave significant effect for moisture content, ash content, swelling power, solubility and organoleptic test. The best combination treatment is K3T3 with 1,5% of STPP and 2 hours soaking time.   Keywords: Sago starch, chemical modification, starch modification, STPP
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