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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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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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Suhu Penyangraian Terhadap Sifat Fisikokimia Biji KopiRobustaKayu Aro KerinciProvinsiJambi Roasting Temperature on Physicochemical Properties of Kayu AroKerinci Robusta Coffee Beans Jambi Province Yosua Sihotang; Noviar Harun; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Roasting is the process of forming the distinctive aroma and taste of coffee from coffee beans carried out using high temperatures. Currently there is little literature on how to properly roast coffee products to produce quality roasted coffee. This research was conducted to determine the effect of roasting temperature on changes in the physicochemical properties of robusta coffee. The research design used was a completely randomized design (CRD) with roasting temperature treatments consisting of 190 °C, 200 °C, 210 °C, 220 °C, 230 °C, and 240 °C. Baking is 10 minutes. The results showed that the roasting temperature treatment affected the moisture content, ash content, acidity, caffeine content, aroma (hedonic), and color of robusta coffee. The temperature chosen for roasting 190 °C with a roasting time of 10 minutes is the best treatment to produce the best physicochemical properties, namely with water content of 2.35%, ash content of 4.01%, degree of acidity (pH) 5.16, caffeine content of 1 , 13%, aroma score 3.90, color index L 26.64.Keywords: robusta coffee, roasting, roasting temperature  
KAJIAN JENIS KEMASAN DAN LAMA PENYIMPANAN TERHADAP MUTU ES KRIM SOYGHURT Rinaldi Satria; Evy Rossi; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The aimed of the research to evaluate the influence of packaging type and time storage on ice cream soyghurt quality. This study used Completely Randomized Design with 2 factor treatments, packaging type (polipropilen and composite paper) and time storage (0 day, 1 week, 2 weeks, 3 weeks, 4 weeks) followed by DNMRT test at 5%. The treatment in this study were K1T0 (polypropylene packing on 0 day storage), K1T1 ( polypropylene at 1 week storage), K1T2 (polypropylene at 2 weeks storage), K1T3 (polypropylene at 3 weeks storage), K1T4 (polypropylene on 4 weeks storage), and K2T0 (composite paper on 0 day storage), K2T1 (composite paper on 1 week storage), K2T2 (composite paper at 2 weeks storage), K2T3 (composite paper at 3 weeks storage), K2T4 (Composite paper at 4 weeks storage). Test results up to 4 weeks of soyghurt ice cream still comply with Indonesian National Ice Cream Standards. Soyghurt ice cream stored up to 4 weeks using polypropylene packaging is better than composite paper packaging with 19.18% fat content, total lactic acid bacteria 9.73 CFU/ml, acidity (pH) 4.61, melting time 22.63 minutes and overrun 29.64%. Key words : ice cream, soyghurt, packing type, storage time
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
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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.
KONSENTRASI GULA DAN SARI BUAH TERHADAP KUALITAS SIRUP BELIMBING WULUH (Averrhoa bilimbi L.) Elpida Fitri; Noviar Harun; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The purpose of this research was to obtain the best concentration of sugar and the amount of fruit extracts in makingAverrhoa bilimbiL.syrup based on the quality of physical, chemical and organolepticresults test produced syrup. This research was conducted using a completely randomized design (CRD) with five treatments and three replications. The treatment in this study were GB1 : 50% sugar with 50% fruit ectracts(w/v), GB2: 55% sugar with 45% fruit extracts(w/v), GB3 : 60% sugar with 40% fruit extracts (w/v), GB4: 65% sugar with 35% fruit ectracts(w/v) andGB5: 70% sugar with 30% fruit extracts(w/v). Data obtained were treated by the analysis analysis of variance (ANOVA) followed by Duncan’s New Multiple RangeTest(DNMRT) the level 5%. Based on the research can be concluded that comparison Averrhoa bilimbiL. extract and sugar significantly affect on the value of pH, sucrose concentration, viscosity, color, aroma, taste descriptively but no significant effect on the color, aroma, taste and overall assessment basis hedonic. The best treatment that has fulfilled SNI syrup isGB5with a ratio of sugar and Averrhoa bilimbiL. Extract 70%: 30%. The result of syrup has a pH value of 4.32, sucrose concentration67.42%, viscosity 1708.33 cP with description color is brownish yellow, rather flavorful Averrhoa bilimbiL., sweet taste slightly sour and panelistsfavoredoverall. Keywords: syrup, sugar and Averrhoa bilimbiL. 
PEMANFAATAN DAUN KATUK (Sauropus adrogynus) DALAM PEMBUATAN TEH HERBAL DENGAN VARIASI SUHU PENGERINGAN Wulan Kumala Dewi; Noviar Harun; Yelmira Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The purpose of this research was to know the effect temperature of drying for aktivity katuk leaf herbal tea. Drying katuk leaf herbal tea used with temperature 40°C, 45°C, 50°C, 55°C for 2 hours. This study used Randomized Block Design (RAK) with 4 treatments and 4 replications to get 16 experimental units. The data obtained were analyzed by analysis of variance (ANOVA). If the test results show F arithmetic greater or equal to F table then tested further with Duncan New Multiple Range Test (DNMRT), at 5% level to know the difference of influence on each treatment. The results showed that moisture content of 6.49-3.87%, ash content of 1.23-1.27% and antioxidant 14.08-56.06μg/ml. The results of the study indicate that for the overall assessment that the panelists rather like to love the leaves produced katuk herbal tea.  Keywords: Leaves katuk, herbal tea and drying.
MINUMAN INSTAN DARI RIMPANG BANGLE (Zingiber cassumunar Roxb.) DENGAN PENAMBAHAN KULIT KAYU MANIS (Cinnamomum burmanii Zulhamdi Sumitro; Noviar Harun; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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Bangle rhizome plant is a medicinal plant that is often used as medicinal drugs because it contains flavonoid compounds. The purpose of this research is to get the right ratio between bangle rhizome and cinnamon bark so as to produce instant drink with good quality.This experiment was conducted experimentally using Completely Randomized Design (RAL) with 4 treatments and 4 replications and followed by Duncan's New Multiple Range Test (DNMRT) test at 5%. The treatments were BK1 (90:10), BK2 (80:20), BK3 (70:30), and BK4 (60:40). The results of the study, treatment of BK4 is the best treatment is the best treatment including 1,71% moisture content, ash content of 1,37%, total sugar content 44,28, antioxidant levels 97.89 ppm, and sensory assessment is relatively preferable, especially in the aroma and taste. Keywords: Instant Drinks, Rhizome Bangle, Cinnamon Bark 
PEMBUATAN MANISAN KERING REBUNG DENGAN VARIASI KONSENTRASI GULA Mutiara Izzah; Akhyar Ali; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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This study aims to determine the effect of different sugar concentrations on the quality of candy dried shoot. This study used Completely Randomized Design with four treatments and four replications. The treatments used for candy dried shoot P1 (shoot immersion with sugar 40%), P2 (shoot immersion with sugar 50%), P3 (shoot immersion with sugar 60%), and P4 (shoot immersion with sugar70%). The obtained were analyzed statistically using Analysis of Variance  and Duncan’s New Multiple Range Test at 5% level. The results showed that the sugar concentration had a significant effect on water content, ash content, sucrose content, and sensory assessment descriptively and hedonic. The selected treatments were P4 (70% sugar immersion with water content (18.37%), ash content (1.99%), sucrose content (48.14%), brownish white color, slightly scented shoot, tasty candy shoot, and the overall assessment of candy dried shoot favored by the panelists.Keywords: Candied dried, shoot, and sugar concentration.
PEMANFAATAN EKSTRAK KULIT BUAH NAGA MERAH DAN EKSTRAK JAHE MERAH DALAM PEMBUATAN MINUMAN BUBUK INSTAN Victor David; Noviar Harun; Yelmira Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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The research was to obtain the best formulation of extract red pitaya peels and extract making red ginger in instant powder drinks. The method used in this research was a complete random design with 4 treatments and 4 replications. The treatments were P1 (90% red pitaya peel extracts : 10% red ginger extracts), P2 (80% red pitaya peel extracts : 20% red ginger extracts), P3 (70% red pitaya peel extracts : 30% red ginger extracts), P4 (60% red pitaya peel extracts : 40% red ginger extracts). The results show that the usage red pitaya peel extracts and red ginger extracts significantly influenced the moisture content, ash content, total sugar content, antioxidant content, descriptive value of taste, aroma, texture and color of instant powder. The best treatment was P4 (60% red pitaya peel extracts : 40%  red ginger extracts) with moisture content of 2.53%, ash content 0.77%, total sugar content 64.77%, antioxidant activity 104.58 ppm, descriptive sensory of taste 4.80, aroma 4.40, texture 3.97, color 2.83 and over all acceptance test 4.11.Keyword : instant powder, quality, red pitaya peel, red ginger.
PEMANFAATAN EKSTRAK WORTEL DAN JAHE MERAH DALAM PEMBUATAN MINUMAN BUBUK INSTAN Sise Heralita; Raswen Efendi; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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The purpose of this study was to determine the best ratio between carrot extract and red ginger to making instant powder drinking. This study used a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The treatment used for carrot extract and red ginger extract is P1 = (80% : 20%), P2 = (70% : 30%), P3 = (60% : 40%), P4 = (50% : 50%). The data obtained were analyzed statistically using ANOVA and DNMRT at the level of 5%. The results showed that the ratio of carrot extract and red ginger extract had a significant effect on water content, ash content, sensory assessment descriptively (color, aroma, and taste) and hedonic (overall assessment) but were not significantly different from antioxidant activity. The selected instant powder extract of carrot extract and red ginger extract according to chemical analysis and descriptive and hedonic sensory assessment was treatment P4 (50% carrot extract: 50% red ginger extract). This selected treatment produced instant powder of carrot extract and red ginger extract which had moisture content of 2,50%, ash content of 1,47% and antioxidant activity of 0,24 ppm. Descriptive sensory assessment is brownish orange, ginger flavored and ginger flavored. An overall assessment of instant powder of carrot extract and red ginger extract was favored by panelist. 
PEMBUATAN SELAI CAMPURAN DAMI NANGKA DAN SIRSAK Sri Wahyuni; Vonny Setiaries Johan; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The purpose of this research was to get the best formulation of mix jackfruit rags and soursop in making fruit jam. This research used Complete Randomized Design (CRD) with four treatments and four replications, followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research were DS1 (jam with mix jackfruit rags pulp 65% and soursop pulp 35%), DS2 (jam with mix jackfruit rags pulp 50% and soursop pulp 50%), DS3         (jam with mix jackfruit rags pulp 35% and soursop pulp 65%), DS4 (jam with mix jackfruit rags pulp 20% and soursop pulp 80%). The result of analysis showed that the jackfruit rags and soursop significantly affected the moisture content, total acid content, total dissolved solids,  sucrose content, fiber content, description of sensory test on colour, texture, flavour, taste and overall test. The best formulation of jam was DS2 (jam with mix jackfruit rags pulp 50% and soursop pulp 50%) with moisture content 25.25%; total acid content 4.66; total dissolved solids 67.91obrix,  sucrose content 54.74%; fiber content 2.85%. Description of sensory test scores of DS2 (jam with mix jackfruit rags pulp 50% and soursop pulp 50%) were colour 3.66 (yellow), taste 3.17 (taste jackfruit rags and soursop), texture 3.31 (soft) and flavour 3.83 (jackfruit rags and soursop flavour). Overall scores of DS2 were colour 4.05 (like), taste 4.05 (like), texture 4.06 (like), flavour 3.94 (like) and over all test 4.31 (like).Keywords: Jam, jackfruit rags, soursop.
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