Article Per Year (5 Year)
p-Index From 2021 - 2026
1.633
P-Index
This Author published in this journals
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
Unknown Affiliation
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

Published : 46 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 46 Documents
Search

 1   2   3   4   5 
MUTU PATI SAGU YANG DIHASILKAN MELALUI PROSES PERENDAMAN DAN PENGADUKAN EMPULUR SAGU Surianto '; Akhyar Ali; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

The purposeof this studywas to determinehowlongthe effect ofsoaking andstirringthesagopithof sagostarchproductionquality. This study was conductedexperimentallyusing aComplete Random Design(CRD) withtwofactorials. The first factoris thesoaking time that consists ofthree levelsandthe second factoris the length ofthe stirring that consists oftwo levels. Soakingis donewiththe composition of15litersof water/kg ofsagopith. Stirringis donemechanicallywith a speed of620rpm. The results showedthat there is no significant effecton the quality ofsagostarchproduced in theinteractionbetween thelongsoaking timeandstirringno. Based on thetreatment factor, longagitationalso did not give significant effectonimproving the quality ofsagostarch and soaking timetreatments gave significant effecton the quality ofsagostarch.  Generally, the combinationtreatment of R3A2(Soaking for 15hoursandstirring for2minutes) is thebesttreatment, the yield ofsagostarchproducedby50.57%, ash content0.46%, the starch content of54.84%,  0.41% of fiber content, texturesmooth, grayish-whitecolorand littletasteof sago. Keywords: SagoStarch, immersionandstirring
KombinasiTepungKacangHijau dan Buah Nanas dalamPembuatanSnack Bars Dian Eva; Noviar Harun; Yusmarini Yusmarini
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 research was get appropriated combination of mung bean flour and pineapple and the sensory properties snack bars with the best quality.This research used Completely Randomized Design method with five treatments and three replications. The treatments in this research were KN1 (75% mung bean flour and 25% dried pineapple), KN2 (70% mung bean flour and 30% dried pineapple), KN3 (65% mung bean flour and 35% dried pineapple), KN4 (60% mung bean flour and 40% dried pineapple), KN5 (55% mung bean flour and 45% dried pineapple). The data obtained was analyzed statistically by using ANOVA and DNMRT at 5% level. Results of the research showed that the combination of mung bean flour with dried pineapple significantly effected on the parameters observed. The best treatment from the research was KN3 (65% mung bean flour and 35% dried pineapple) which had 16.39% water content, 1.73% ash content, 55.35% carbohydrate content, 12.31% fat content, 14.22% protein content, and 2.54% crude fiber content. Overall to result of sensory test preferred by the panelists with descriptions of brown colour, slightly mung bean and pineapple flavor, mung bean and pineapple taste, solid and slightly tender texture. Keyword :Mung bean flour, pineapple, snack bars.
Kombinasi Sari Belimbing Wuluh (Averrhoa bilimbi L.) dan Sari Wortel (Daucus carota L.) terhadap Mutu Permen Jelly Resty Rahayu; Noviar Harun; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 1 Januari s/d Juni 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 obtained the best ratio of bilimbi extract and carrot extract in making jelly candy. The research was used completely randomized design (CRD) with five treatments and three replications which followed by Duncan’s New Multiple Range Test (DNMRT) at 5% level. The treatment of this  research were BW1 (bilimbi extract 90:10 carrot extract), BW2 (w bilimbi extract 80:20 carrot extract), BW3 (bilimbi extract 70:30 carrot extract), BW4 (bilimbi extract 60:40 carrot extract) and BW5 (bilimbi extract 50:50 carrot extract). The result of analyz was showed that the ratio of extract bilimbi and carrot significantly affected on moisture content, ash content, pH, reduction sugar content, descriptive of sensory test on colour, flavour, taste, texture, hedonic of sensory test on colour, taste, texture and overall test before coated sugar and tapioca flour (1:1), but did not significantly affected hedonic sensory of flavor of jelly candy and overall test after coated sugar and tapioca (1:1). The best formulation jelly candy were BW4 with water content 9.31%, ash content 0.78%, pH 4.28, reduction sugar content 22.02% with description score 3.94 (colour), 3.54 (flavour), 3.72 (taste), 3.76 (texture )  and 4.10 (overall). Keywords: jelly candy, bilimbi extract and carrot extract
MUTU BAKSO IKAN EKOR KUNING (Caesio cuning) DENGAN PENAMBAHAN REBUNG (Dendrocalamus asper) Christian Sinaga; Netti Herawati; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

This study aims to get the exact formulation of the slurry shoots with yellowtail fish meat in the manufacture of composite flour meatballs using sago starch and tapioca starch as a filler. The expected benefits of this research is the improve of the nutritional value of the meatballs with the addition of bamboo shoots and increase the diversity of fishery product processing and dissemination of fish balls. The method used in this research is completely randomized design (CRD) with 5 treatments and 3 replications. The treatment in this study is P1 (25% bamboo shoots : 35% yellowtail fish), P2 (20% bamboo shoots : 40% yellowtail fish), P3 (15% bamboo shoots : 45% yellowtail fish), P4 (10% bamboo shoots : 50% yellowtail fish), P5 (5% bamboo shoots : 55% yellowtail fish). The results of this study showed that the addition ratio of shoots on yellowtail fish balls significant effect on water content, fiber content and protein levels as well as color, aroma, flavor and texture of the meatballs are descriptive, but no effect was not apparent to the hedonic test on the attributes of color, texture and an overall assessment. The best treatment is P1 (25% bamboo shoots : 35% yellowtail fish).   Keywords: MeatBall, yellowtail fish, bamboo shoots.
PEMANFAATAN TEPUNG KACANG MERAH DAN PATI SAGU PADA PEMBUATAN CRACKERS Weni Mulyani Asfi; Noviar Harun; Yelmira Zalfiatri
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

The purpose of this research was to the best obtain the ratio of red bean flour and sago starch selected in the making of crackers. This research used Complete Randomized Design (CRD) with 6 treatments and 3 replications which were followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research included K0S0 (ratio of red bean flour and sago starch 100 : 0), K1S1 (ratio of red bean flour and sago starch 90 : 10), K2S2 (ratio of red bean flour and sago starch 80 : 20), K3S3 (ratio of red bean flour and sago starch 70 : 30), K4S4 (ratio of red bean flour and sago starch 60 : 40), and K5S5 (ratio of red bean flour and sago starch 50 : 50). The result of analysis showed that the ratio of red bean flour and sago starch significantly affect on water content, ash content, protein content, and sensory test. The best treatment crackers was K5S5 with water content (2,33%), ash content (2,18%), protein content (8,57%), and sensory test with colour of yellowish brown, flavorful red beans and sago starch, a little taste of red beans and sago starch, crunchy texture, and overall assesment of crackers was  preferred by the panelist. Keywords: crackers, red bean flour and sago strach
STUDI PEMANFAATAN JANTUNG PISANG DAN IKAN GABUS DALAM PEMBUATAN NUGGET Lisma Pratiwi; Yusmarini '; Noviar Harun
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

The purpose of research is to identify the ratio influence of the banana’s heart and the gabus fish concerning the result of nugget quality and the best formulation in making process of the banana’s heart and the gabus fish nugget. This research was carried out experimentally by using Completely Randomized Design consisting of 5 treatments with 3 replications. The treatments consist of JI1 = (banana’s heart 10 : gabus fish 90), JI2 = (banana’s heart 15 : gabus fish 85), JI3 = (banana’s heart 20 : gabus fish 80), JI4 = (banana’s heart 25 : gabus fish 75), JI5 = (banana’s heart 30 : gabus fish 70). Data optained were analyzed statistically using Anova and further tested with DNMRT at the level of 5%. The result of the research shows that the ratio of banana’s heart and gabus fish sausage significantly effect to the moisture content, ash content, protein content, fiber content, and sensory test. The best treatment on this research was nugget banana’s heart 15 : gabus fish 85, with moisture content of 32.80%, ash content 2.20%, protein content 15.19%, fiber content 1.78% and in terms of acceptable sensory by panelis.   Keywords : Nugget, banana’s heart, gabus fish
EVALUASI MUTU DODOL BERBASIS TEPUNG KETAN DAN BUAH PEDADA (Sonneratia Caseolaris) Rudianto '; Noviar Harun; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

This research aims to get the best treatment formulation and quality appropriate Indonesian National Standar (1996) of Fruit Dodol based on ratio level of Pedada’s flesh and Sticky Rice flour and find out the panelists’ favorite level toward the produced Dodol. This study used Complete Randomized Design (CRD) by 4 treatments and 4 replications: P1T1 (Pedada’s Flesh 20%:Sticky Rice Flour 80%), P2T2 (Pedada’s Flesh 30%: Sticky Rice Flour 70%), P3T3 (Pedada’s Flesh 40%: Sticky Rice Flour 60%), P4T4 (Pedada’s Flesh 50%: Sticky Rice Flour 50%). The results showed that the amount of Pedada’s Flesh and Sticky Rice Flour ratio has the real significant on the water content, crude fiber content, ash content, fat content, sucrose content, acidity, organoleptic assessment descriptive (color, aroma, flavour and texture) as well as evaluating the overall hedonic organoleptic. The best result of treatment formulation was P2T2 (30%:70%) with water content 15.70%, crude fiber content 3.98%, ash content 0.57%, fat content 4.60%, sucrose content46.30%, acidity 6.10, slightly brown color, fragrant aroma not typical Pedada, sweet taste slightly sour and slightly chewy texture and organoleptic assessment results overall hedonic states rather liked.   Keywords: Dodol, sticky rice flour and pedada fruit.
Penambahan Asam Sitrat terhadap Kualitas Tepung Pisang Batu Rizkika Rizkika; Noviar Harun; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

The use of citric acid in banana stone flour can play an important role in preventing various digestive tract problems. The purpose of this study was to obtain the best concentration of citric acid as a soaking material for the quality of the banana flour produced. This research was conducted experimentally using a completely randomized design with five treatments and three replications in order to obtain 15 experimental units. The treatments in this study were AS1 (citric acid concentration 0.5%), AS2 (citric acid concentration 1.5%), AS3 (citric acid concentration 2.5%), AS4 (citric acid concentration 3.5%) and AS5 (citric acid concentration 4.5%). Data were analyzed statistically using analysis of variance and continued with Duncan's Multiple Distance Test (DMRT) at the 5% level. The results showed that the concentration of citric acid had no significant effect on the moisture content and ash content of the stone banana flour, but had a significant effect on the total plate count, crude fiber as well as the color descriptive test results and overall assessment of the stone banana. The best treatment in this study was AS5 treatment (citric acid concentration 4.5%) produced a water content of 6.430%, ash content 1.496%, starch content 36.366%, total plate number 1.333 log CFU/g, crude fiber content 0.910%, with descriptions stone banana flour was yellowish-white in color, had a banana flavor, and overall panelists like it. Keywords : banana stone flour, citric acid and water
PEMANFAATAN BUAH BELIMBING MANIS (Averrhoa carambola L.) DAN BUAH NANAS (Ananas comosus L.) DALAM PEMBUATAN PERMEN JELLY Martia Ramadani Siregar; Noviar Harun; Yusmarini '
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

The purpose of this research was to obtain the ratio of sweet star fruit extracts and pineapple extracts selected in the manufactur of jelly candy. This research used Complete Randomized Design (CRD) with five treatments and four replications which were followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research included B1N1 (ratio of sweet star fruit extracts and pineapple extracts 90 : 10), B2N2 (ratio of sweet star fruit extracts and pineapple extracts 80 : 20), B3N3 (ratio of sweet star fruit extracts and pineapple extracts 70 : 30), B4N4 (ratio of sweet star fruit extracts and pineapple extracts 60 : 40) and B5N5 (ratio of sweet star fruit extracts and pineapple extracts 50 : 50). The result of analysis showed that the ratio of sweet star fruit extracts and pineapple extracts significantly affect on moisture content, ash content, pH, pectin content, reduction sugar content, colour, flavor, texture and overall assessment but did not significantly of taste of jelly candy. The best formulation jelly candy was B3N3 with water 7,88%; ash 0,65%; pH 4,21; pectin 2,54%; sugar reduction 22,93%. Organoleptic scores of  B3N3 were 2,23 (colour), 3,17 (flavour), 2,27 (taste), 2,67 (texture) and 2,23 (comprehersive score).   Keywords: jelly candy, sweet star fruit and pineapple
PEMBUATAN “FRUIT LEATHER” BUAH JERUK MANIS (Citrussinensis L.)DENGAN PENAMBAHAN DAMI NANGKA (Artocarpus heterophyllus) Sarah Siska Hasibuan; Noviar Harun; Akhyar Ali
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 is to find the best treatment from the production of sweet orange and jackfruit combination Fruit Leather. This research using Completely Randomized Design with 4 treatment and 4 repetition. This treatment are combining 85 grams sweet orange mush and 15 grams jackfruit (JD1); 65 grams sweet orange mush and 35 grams jackfruit (JD2); 45 grams sweet oranges mush and 55 grams jackfruit (JD3); 25 grams sweet oranges mush and 75 grams jackfruit (JD4). This research using Analysis of Variace (ANOVA) and Duncan’s New Multiple Range Test (DNMRT) with significance level (α) 5%. The result of this research refers that there is a significance differences of each treatment towards Water Content, Acidic Properties (pH), Ash Content, Pectin Content, Sugar Reduction and Organoleptic Test. This research conclude that the best treatment according to Proksimate and Hedonic test is fruit leather product made by combination of 45 grams sweet oranges mush and 55 grams jackfruit mush (JD3) which have Water Content 14.612%, Acidic Properties (pH) 4.87, Ash Content 0.773%, Pectin Content 2.409%, Sugar Reduction 47.637%, And according to Hedonic test for Colour, Taste, Aromatic, Texture Atribute, and whole rating of Fruit Leather liked by Panelis. Key words : sweet orange, fruit leather, jackfruit.
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