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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 BUBUR BUAH JAMBU BIJI PUTIH DAN BUBUR BUAH PEPAYA DALAM PEMBUATAN FRUIT LEATHER Sheilla Primawidya N. F; Faizah Hamzah; Rahmayuni Rahmayuni
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 study was purposed to get the best combination of white guava puree and papaya puree in the making fruit leather. The research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were JP0 (90% white guava puree:10% papaya puree), JP1 (80% white guava puree:20% papaya puree), JP2 (70% white guava puree:30% papaya puree), JP3 (60% white guava puree:40% papaya puree) and JP4 (50% white guava puree:50% papaya puree).  The data obtained were analyzed statistically using ANOVA and DNMRT at 5%.  The research showed that white guava puree and papaya puree significant on water content, ash content, degree of acidity (pH), crude fiber content, sensory evaluation for colour, flavour, texture, and overall assessment, but non significant on total sugar content and sensory evaluation for taste of fruit leather. The best treatment of fruit leather from this research is JP4 which have water content 15.99%, ash content 0.80%, degree of acidity (pH) 4.48, crude fiber content 3.49%, total sugar content 55.07%, orange colour (score 1.97), papaya flavour (score 2.27), sweetness taste (score 3.67), the texture was springy       (score 3.80), and overall assesment of fruit leather was  preferred by the panelist. Keywords: fruit leather, white guava puree, and papaya puree.
PEMANFAATAN BUAH TERONG BELANDA DAN BUAH BELIMBING WULUH DALAM PEMBUATAN SIRUP Patrisia Marlina Br Sinaga; Faizah Hamzah; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Syrup is a type of beverage in the form of a thick solution with a variety of flavors that contain high sugar, which is between 50-65%. The purpose of this study was to obtain the right one for making syrup corresponding SNI 01-2544-2013.This research was used Completely Randomized Design (CRD) with 5 treatments was used replications in order to the obtain 15 experiment unit. The treatment was a mixture ratio of fruit tamarillo and ratio wuluh starsfruit such as TB1=(90:10), TB2=(80:20), TB3=(70:30), TB4 = (60:40), and TB5 = (50:50). Data were statistically anallyzed by Analysis of Variance (ANOVA) and continued witht DMRT (Duncant’s New Multiple Range Test) at level of 5%. The results showed that formulation affect on the value of pH, sucrose concentration, viscosity, colour, flavour, taste and taste overall assessment basis hedonic.The best research results of syrup in treatment TB1 (90:10%) the result of syrup has a pH value 4,70, sucrose concentration 64,86%, viscosity 257,02 cP. The result of the descriptive test of the syrup from the best treatment was a colour of score red 4,73, aroma with score 4,66 flavorful and was a taste of score 3,36 sweet acidity, and overall assessment hedonic liked by panelist with a score of 4,54.
STUDI PEMANFAATAN BUAH PISANG MAS (Musa acuminata) DAN BUAH NAGA MERAH (Hylocereus polyrhizus) DALAM PEMBUATAN SELAI Ade Herianto; Faizah Hamzah; Yusmarini '
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

The purpose of this study was to obtain the ratio formulations of banana mas and red dragon fruit that selected in the preparation of jam based on SNI 3746: 2008. This research was carried out experimentally using completely randomized design (CRD) with five treatments and three replications in order to obtain fifteen experiment units. The treatments in this study include PN1 (100% banana), PN2 (75% banana and 25%  dragon fruit), PN3 (50% banana and 50% dragon fruit), PN4 (25% banana and 75%  dragon fruit), and PN5 (100% dragon fruit). Data obtained were treated by the analysis of variance followed by Duncan New Multiple Range Test (DNMRT) the level of 5%. The best jam of this study was PN3 (50% banana and 50% dragon fruit). The best jam results showed moisture 39,61%, acidity 4,78, total sugar content 50,82%, total dissolved solids 66,73% brix, crude fiber contents 0,34%. Total solids and total dissolved solids of the best jams results were meet SNI 3746:2008. The best jam had red colour of jam, banana taste was medium and dragon fruit taste was medium, banana flavor was weak and dragon fruit flavor was medium, and was soft. Keywords : Jam, banana mas, and red dragon fruit.
ADDITION OF HONEY AND TIME FERMENTATION ON THE QUALITY OF RED BEAN FERMENTED MILK (Phaseolus vulgaris L.) Rahmayuni '; Faizah Hamzah; Fifin Nofiyana
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (562.568 KB) | DOI: 10.31258/sagu.v12i1.2063

Abstract

This research is to analyse influence of addition of honey and time fermentation on the quality of red beanfermented milk. A Complete Random Design with two factors and three replications was applied in this research.The first factor was addition of honey 5%, 10% and 15% and the second factor was time fermentation of 8 hour,10 hour and 12 hour. Data were analyzed using Analysis of Varian (ANOVA) and continued by using Duncan’sNew Multiple Range Test (DNMRT) the level 5%. The result show that the addition of honey and time fermentationhad no significant interaction. Addition of honey and time fermentation significantly effects the pH and total acidtitration, but had no significant effect on the organoleptic parameters.Key words: red bean, honey, time fermentatin, milk fermentation
LAMA WAKTU FERMENTASI TERHADAP SIFAT FISIKO˗KIMIA TEH KOMBUCHA DARI DAUN KELOR Fadillah Zahra; Noviar Harun; Faizah Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 9 (2022): Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

A popular product made from Moringa leaves is tea. Infusion of Moringa leaves will have more nutrition if it is fermented into kombucha, because kombucha drinks have high antioxidant activity when compared to drinks that have not been made kombucha. This study aims to determine the optimal length of fermentation time for the physicochemical properties of kombucha tea produced from Moringa leaf. The study used a completely randomized design with five treatments and 4 replications. In this study, kombucha tea was made with variations in the length of fermentation, time namely L1 (6 days fermentation), L2 (7 days fermentation), L3 (8 days fermentation), L4 (9 days fermentation) and L5 (fermentation time 10 days). The parameters observed included the degree of acidity (pH), vitamin C, antioxidant activity and overall hedonic test. The treatment chosen was L1 (6 days fermentation time) with a value of 3.29 degrees of acidity, 22.88 mg/100ml of vitamin C, antioxidant activity with an IC50 value of 1.25 g/ml and an overall hedonic test of 2.75 (somewhat like ). Keywords: fermentation time, kombucha tea, moringa leaf
Utilization of Striped Snakehead Fish and Tofu Dregs in Making Nugget Ayu, Dewi Fortuna; Sapika, Nadia; Hamzah, Faizah
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 2 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.2.80

Abstract

This research aimed to get the best formulation of striped snakehead fish and tofu dregs nuggets based on Indonesian National Standard SNI 7758-2013. A completely randomized design was conducted with five treatments, which were the ratios of striped snakehead fish and tofu dregs, such as 90:10, 85:15, 80:20, 75:25, and 70:30, and three replications. Data showed a significant effect of the ratio of striped snakehead fish and tofu dregs on moisture, ash, protein, crude fibre content, and descriptive analysis in sensory evaluation and overall hedonic test on nugget. The nugget from the ratio of striped snakehead fish and tofu dregs 90:10 was the best formulation with a moisture content of 64.66%, an ash content of 1.04%, protein content of 9.69%, a fat content of 0.65%, and crude fibre content of 0.61%. The descriptive sensory analysis showed that the nugget had a white color inside and a golden yellow outside, flavored with striped snakehead fish, a bit chewy, and had a striped snakehead fish taste.
Karakteristik Arang Kulit Buah Kakao dan Arang Batang Bambu Terhadap Mutu Briket Mutiara, Elisa; Hamzah, Faizah; Kharisma Dewi, Yossie
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.8250

Abstract

The purpose of this research is to determine the optimum properties of biodegradable plastic made from banana weevil starch with the addition of straw cellulose as reinforcement. This research was conducted using Completely Randomized Method (CRD) with four treatments and four replications. In this study were the addition of straw cellulose with a ratio of starch and cellulose 1:0; 1:0,5 ; 1:1 and 1:1,5. Tests were carried out on strong tensile strength, elongation at break, biodegradation, swelling and water vapor transmission rate. The data obtained were analyzed statistically using analysis of variance (ANOVA). The addition of straw cellulose had a significant effect on the manufacture of biodegradable plastics. The result were biodegradable plastic increase tensile strength, decreases elongation at break, increase biodegradation and air resistance, reduces the rate of water vapor transmission. Biodegradable plastic with the best treatment is the ratio of starch starch ratio of 1 : 1.5 cellulose. The best result biodegrabable plastic has for tensile strength value of 9.56 MPa, elongation 6.8%, complete biodegradation on day 6, swelling 41.51% and WVTR 0.0156%.
Liquid Body Wash Formulation with the Addition of Agarwood Leaf Extract Hamzah, Faizah; Ultri, Ultri; Ayu, Dewi Fortuna; Pramana, Angga
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 1 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.01.7

Abstract

AbstractThis study aimed to study the effect of agarwood leaf extract extracted through maceration as an antibacterial agent on the quality of liquid body wash. The study used a completely randomized design with five treatments and four replications. The treatments applied included the addition of agarwood leaf extract with concentrations of 0% (S1), 2.5% (S2), 5% (S3), 7.5% (S4), and 10% (S5). Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan's Test at 5% significance level. The results showed that adding agarwood leaf extract significantly affected free alkali, pH, foam stability, density, antibacterial activity, and sensory properties of liquid body wash. Liquid body wash with a 10% addition of agarwood leaf extract showed the best quality, with an inhibition zone of 24.86 ± 0.79 mm and 22.16 ± 2.40 mm against Bacillus subtilis and Pseudomonas aeruginosa. This liquid body wash has a free alkali content of 0.027%, a specific gravity of 1.08±0.08g/mL, foam stability of 89.79±0.77%, pH of 9.33±0.03, and does not cause skin irritation. Descriptive tests showed that the liquid body wash was dark brown with a distinctive aroma of agarwood leaves.Keywords: Agarwood leaves extract, antibacterial activity, Bacillus subtilis, liquid body wash, Pseudomonas aeruginosa AbstrakPenelitian ini bertujuan untuk mempelajari pengaruh ekstrak daun gaharu yang diekstrak melalui maserasi sebagai agen antibakteri terhadap kualitas sabun mandi cair. Penelitian menggunakan rancangan acak lengkap dengan lima perlakuan dan empat ulangan. Perlakuan yang diterapkan meliputi penambahan ekstrak daun gaharu dengan konsentrasi 0% (S1), 2,5% (S2), 5% (S3), 7,5% (S4), dan 10% (S5). Data dianalisis menggunakan Analisis Varians (ANOVA), dilanjutkan dengan Uji Duncan pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa penambahan ekstrak daun gaharu berpengaruh signifikan terhadap alkali bebas, pH, stabilitas busa, densitas, aktivitas antibakteri, dan sifat sensorik sabun mandi cair. Sabun mandi cair dengan penambahan ekstrak daun gaharu 10% menunjukkan kualitas terbaik, dengan zona hambat sebesar 24,86±0.79 mm dan 22,16±2.40 mm terhadap Bacillus subtilis dan Pseudomonas aeruginosa. Sabun ini memiliki kadar alkali bebas 0,027%, berat jenis 1,08±0.08g/mL, stabilitas busa 89.79±0.77%, pH 9.33±0.03, dan tidak menyebabkan iritasi kulit. Uji deskriptif menunjukkan bahwa sabun mandi cair tersebut memiliki warna coklat tua dengan aroma khas daun gaharu.Kata kunci: Aktivitas antibakteri, Bacillus subtilis, ekstrak daun gaharu, Pseudomonas aeruginosa, sabun mandi cair
Penyuluhan Pemakaian BTP (Bahan Tambahan Pangan) pada Masyarakat di Desa Pagaruyung, Kecamatan Tapung, Kabupaten Kampar Johan, Vonny Setiaries; Pato, Usman; Efendi, Raswen; Fitriani, Shanti; Zalfiatri, Yelmira; Ibrahim, Ahmad; Hamzah, Faizah
Unri Conference Series: Community Engagement Vol 6 (2024): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.6.772-780

Abstract

Food additives are compounds that are deliberately added to food in certain quantities and sizes and are involved in processing, packaging and/or storage. Food additives are mixed ingredients that are not part of the food raw materials, but are added to food to influence the nature or shape of the food, including colorings, preservatives, flavorings, anti-caking agents, whiteners and thickeners. Most people use food additives without clear measurements, which will have negative consequences for people's health. Therefore, outreach activities are needed to the public regarding the proper and correct use of food additives. The aim of this service activity is to provide information about food additives to the community, especially the community in Pagaruyung village, Tapung District, Kampar Regency. With these service activities and publications, it will help disseminate information regarding the correct use of food additives. Before public outreach, a pre-test was given, where the level of public understanding regarding BTP was 60%. After presenting the BTP material, a post test was carried out where public understanding increased to 92%. For evaluation of the implementation of community service activities, almost all people felt the benefits and were very satisfied with the activities carried out.
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