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All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian Insect (Informatics and Security) : Jurnal Teknik Informatika Sagu Jurnal Teknologi Pangan JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia

Noviar Harun

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Author-ID : 277207

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences

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PENGGUNAAN LILIN UNTUK MEMPERPANJANG UMUR SIMPAN BUAH NAGA MERAH (Hylocereus polyrhizus) Noviar Harun; Raswen Efendi; Saddam Husein Hasibuan
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

The aim of this study was to determine the effect of variaus concentration of wax emulsion onthe shelf life of red dragon fruit (Hylocereus polyrhizus). This study was done at the Laboratory ofAnalysis of Agricultural Products, Faculty of Agriculture, University of Riau. The design used in thestudy was completely randomized design (CRD) with 5 treatments and 4 replications. Treatments wereperformed during the study were L1: No wax emulsion; L2: Application of 2% wax emulsion; L3:Application of 4% wax emulsion; L4: Application of 6% wax emulsion; L5: Application of 8% waxemulsion. The data formed were statistically analyzed with analysis of variance. Parameter absorvedwere total dissolved solid, weight shrinkage, respiration rate and organoleptic tests including skinand flesh colors, flavor and aroma. Use of wax emulsion significantly affected the weight, moisturecontent, textue, flash and skin colors and teste, but did not significantly influence the dissolved totalsolid, respiration rate, and aroma of rad dragon fruit. The best treatment found when 6% of waxemulsion applied.Key words: dragon fruit, wax, combined

KARAKTERISTIK TEH HERBAL RAMBUT JAGUNG (Zea mays) DENGAN PERLAKUAN LAMA PELAYUAN DAN LAMA PENGERINGAN Noviar Harun; Evy Rossi; Meiyanni Adawiyah
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Universitas Riau

Corn has not been used optimally, given that corn is the crop that can not be directlyconsumed. Withering and drying is a treatment process is usually done on herbal tea. This studyaims to look at long interaction length withering and drying of different herbal teas to the qualityof corn. This study was done at the Laboratory of Analysis and Processing of AgriculturalProducts Agricultural Faculty of Agricultural and Food Chemistry Laboratory of the Faculty ofFisheries University of Riau. The research was carried out experimentally using CompleteRandomized Design factorial pattern. The first factor is the length of the second factor is thewithering and drying time. Each of these factors consists of three stage with three replications inorder to obtain 27 combinations of samples. The results showed a long withering and drying timesignificantly affect the water content, crude fiber, and organoleptic assessment. Old differenceswithering and drying effect is not real time on ash content of corn produced. Coliform bacteriafound 3cfu/ml and do not exceed the specified SNI.Key words: corn, withering and drying, hair herbal tea corn

OPTIMASI PRODUKSI MICROBIAL-CELLULOSE DALAM BIOREAKTOR DRUM BERPUTAR (Rotary Drum Bioreactor) PARLUHUTAN PARLUHUTAN; FAJAR RESTUHADI; NOVIAR HARUN
Jurnal Sagu Vol 15, No 2 (2016)
Publisher : Universitas Riau

The purpose of this study is to design an innovative bioreactors drum that potentially obtain the maximum ofmicrobial cellulose and to determine the drum rotation on contact time of Acetobacter xylinum with nutrientsand air by slowly rotation. The tools designed on 5,10, 15, 20, and 25 rpm to obtain the best optimization ofmicrobial cellulose by comparing with a static culture. The best result of descriptive analysis andexperimentation ware at a speed of 5 rpm with wet weight of 981 gr, dry weight 68,86 gr, the thickness 5,31mm, 44,42% of yield, 92,89% of water content, total of sugars before fermented was 13.66% and after fermentedfor 5 days is 6,69%, with the percentage of reduction of 6,67% sugar synthesized by Acetobacterxylinum cell.

KARAKTERISTIK MINYAK KAYU MANIS ( QNNAMOMUMBURMANII BLUME) BERDASARKAN I^TAKKULIT PADA BATANG DAN UKURAN BAHAN PADA PROSES PENYULINGAN Noviar Harun
Jurnal Sagu Vol 9, No 2 (2010)
Publisher : Universitas Riau

The research objective was to determine the effect of skin hieation on the stem and material sizeduring distWation process toward yieM and quality of cinnamon oil {dimaimmutm bumuum Blume). Researchmethod used was fnctorial in Randomized Block Design with two treatments. The treatmoits were the location/height of skin (30cm, 60 cm and 90 cm from the base ofthe stem) and the size of the material (smaB, mediumand large). Replications were conducted three times and then continued with DNMRT test if there is anysignificant d ifference among the treatments. The parameters used were oil yieM, spedfic gravity, refractiveindex, optical rotation, solubility in akohol and total sinnamahiehide The result showed that the highest oilyield, specific gravity and refractive index contained in the combined treatment of higher locatiofl on stem (90cm) and smaller material size. Foroptiad rotation the highest value contained in combined treatment of tergermaterial size and higher skintocationon the stem (90 cm). The h h s value for the solubility in alcohol and% ettotal sinnamaklehHie contained in combined treatment oflarger size material and lower locatkin on the stem(30 cm). Cinnamon o8 produced still fulfils the quality standard of Indonesfain cinnamon oil (SN1).

ADDITION OF COCONUT SUGAR AND TIME OF FERMENTATION ON QUALITY OF RED BEANS MILK FERMENTED (Phaseolus vulgaris L. Noviar Harun; Rahmayuni '; Yucha Eklesia Sitepu
Jurnal Sagu Vol 12, No 2 (2013)
Publisher : Universitas Riau

The aim of the research was to determine the effect of coconut sugar, time length of fermentations and theirinteraction on the qualities of the red beans (Phaseolus vulgaris L.) fermented milk. The design of theexperiment was faktorial 3x3 and arranged by the Randomized Complete Design (RCD) with threereplications. The first faktor was coconut sugar content (3, 6 and 9)%. The second factor was times of thefermentation (16, 18 and 20) hours. The result showed the adding of coconut sugar content and time lengthof fermentations affected on pH and total titrated acid. The interaction between coconut sugar content andtime length of fermentations was not affected to pH, total titrated acid, total lactid acid bacteria and proteincontent. It was concluded that the best quality of red beans (Phaseolus vulgaris L.) fermented milk was onthe 9% of coconut sugar content and 16 hours fermentation (G3T1).Key words: coconut sugar concentration, fermentation duration, red beans and milk fermented.

Co-Authors ', Rahmayuni ', Wandestri .,, Desiliani Akbar, Muhammad Rizali Akhyar Ali Aldi Aldi Ariyanda Putra Azhari, Rizki Christian Sinaga Denty Andriani Dewi Fortuna Ayu Dewi, Seprina Putri Dewi, Yossie Kharisma Dian Eva Elpida Fitri Fadillah Zahra Faizah Hamzah Fajar Restuhadi FITRIANA, ARJELINA Geri, Jefrianta Demu Hamdani, Reza Rizky Hamzah, Farida Hanum Haryadi ' Heraldy Armanda Hutahaean Khairunnisa Khairunnisa Lasma Simanjuntak Lasron Pahala Tua Nainggolan Lisma Pratiwi Martia Ramadani Siregar Meiyanni Adawiyah Mohamad Zhaki Molerman ' Muharram, Rezqy Mutiara Izzah Netti Herawati PARLUHUTAN PARLUHUTAN PARLUHUTAN, PARLUHUTAN Putri, Desi Septia Rahmayuni ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Ranita Sari Raswen Efendi Resty Rahayu Ridho Ridho Rinaldi Satria Rizkika Rizkika Rossi, Evy Rudianto ' Saddam Husein Hasibuan Sarah Siska Hasibuan Sari, Ranita Selvi Marcellia Shanti Fitriani Siregar, Linda Nopita Sari Sise Heralita Sri Wahyuni Sugiyatno Sugiyatno Surianto ' Turelanda, Syahli Putra Victor David Vonny Setiaries Johan Weni Mulyani Asfi Wulan Kumala Dewi Yelmira Zalfiatri Yosua Sihotang Yucha Eklesia Sitepu Yusmarini Yusmarini Zulfajri, Zulfajri Zulhamdi Sumitro

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