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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

Unknown Affiliation

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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PENGARUH PENAMBAHAN BUNGA KECOMBRANG TERHADAP DAYA TERIMA DAN KANDUNGAN GIZI KERUPUK Molerman '; Noviar Harun; Evy Rossi
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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The objective of this study was to obtainthebestpercentage of torch gingerflowerforuse inmaking ofcrackers. This research wascarried outexperimentally usingcompletely randomized design(CRD) withfivetreatments, namely: K1(torch gingerflower0%); K2(torch gingerflower10%); K3(torch gingerflower15%); K4(torch gingerflower20%) andK5(torch gingerflower25%). The results showedthat thetreatmentlevel oftorch gingerflowerusein the making ofcrackerssignificant effecton ash, protein, calciumlevels of itandinflating power of crackersas well asorganolepticassessment, namely thecolor, aroma, flavorandcrispness, butnot significanteffecton thewater contentandthe overallassessment of crackers. Thetreatment ofK5(torch gingerflower25%) resulted ina bettercrackerswithash content5.06%, protein1.38% 29.31mg/100gcalcium, inflating power of crackers 54.67%, slightlybrowncolor, lessdistinctivetorch gingerflower aroma, typical flavor of torch gingerflower andlesscrisp, and the overallassessmentof thiscrackerwaspreferredby thepanelists. Keyword: crackers, torch ginger flower

Penerimaan Panelis Terhadap Teh Herbal Dari Kulit Buah Manggis (Garcinia mangostana L.) Dengan Perlakuan Suhu Pengeringan Lasma Simanjuntak; Noviar Harun; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The processing of mangosteen rind is still less than optimal, so one of processing mangosteen rind is making herbal tea. The purpose of research is drying mangosteen rind with best quality and knowing the acceptance of panelists from herbal tea of mangosteen rind. Research conducted using a Completely Randomized Design (CRD) with 4 treatments and 4 replications. Each treatment is using drying for 3 hours at different temperatures, namely 75°C, 80°C, 85°C and 90°C. Parameters measured were water content, ash content, crude fiber, antioxidants, toxicity and organoleptic. The result showed the drying temperature significantly affect the water content, crude fiber, organoleptic and not significantly to ash content. The best treatment is drying at 85 ° C with a water content value 7.98; 4,129 ash content; crude fiber 7863; antioxidant 3.95 × 10-34; toxicity of 34.67 and 0.92 overall acceptance. Keywords: mangosteen, drying temperature, mangosteen rind, herbal tea

PENAMBAHAN TEPUNG LABU KUNING DALAM MENINGKATKAN MUTU KERUPUK SAGU Ariyanda Putra; Noviar Harun; Fajar Restuhadi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This research is aimed to find out the effect of yellow pumpkin flour addition toward the content of the nutrition in Sago Chips. From consumers’ point of view, the writer knew that there is the characteristic of censor attribute to the four treatments of sago chips product. This experimental research used Comprehensive Random Program with four treatments and four times tests such as KL1 (100% of sago extract and 0% yellowpumpkin flour), KL2(90% of sago extract and 10% yellowpumpkin flour), KL3(80% of sago extract and 20% yellowpumpkin flour) and KL4(70% of sago extract and 30% yellowpumpkin flour). The data was analyzed statistically by using ANOVA. If F arithmetic were bigger than or as same as F table so the analyze will be continue by using Duncan’s New Multiple Range Test in 5% level. The result of water level was 2.10-4.33%, the dust level was 20.19%-23.89% and the breed capacity was 38.92%-67.80% with unknown quality standard. Consumers’ fondness level toward Sago Chips based on preference mapping were KL1 (100% of sago extract and 0% yellow pumpkin flour) and KL2 (90% of sago extract and 10% yellowpumpkin flour) with had attributes qualitylike sago taste, sago aroma, yellow color and crispy. In the other side, the level of disfavor was KL4 (70% of sago extract and 30% yellowpumpkin flour), the chips from Air Tiris Market, which had attributes quality like garlic taste, garlic, and pumpkin aroma. Keywords: Sago chips, sago extract, yellow pumpkin flour, preference mapping

Pemanfaatan Buah Labu Kuning Dan Buah Nanas Dalam Pembuatan Fruit Leather Ridho Ridho; 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

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Fruit leather adalah produk makanan sejenis manisan kering berbentuk lembaran tipis yang mempunyai konsistensi dan cita rasa khas suatu jenis buah. Tujuan dari penelitian ini adalah untuk memperoleh rasio terbaik dari perbandingan bubur buah labu kuning dengan bubur buah nanas terhadap mutu fruit leather.Penelitian ini dilaksanakan secara eksperimen dengan menggunakan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan sehingga diperoleh 16 unit percobaan.Perlakuan dalam penelitian fruit leather terdiri dari kombinasi rasio bubur buah nanas dan bubur labu kuning dengan perbandingan NLk1 (20:80), NLk2 (30:70), NLk3 (40:60), dan NLk4 (50:50).Parameter yang diamati dari fruit leather yaitu kadar air, kadar abu, derajat keasaman (pH), kadar gula pereduksi, dan uji organoleptik. Data yang diperoleh dianalisis secara statistik menggunakan ANOVA dan DNMRT pada taraf 5%. Perlakuan terbaik fruit leather dari penelitian ini adalah NLk1 (rasio bubur buah nanas dan bubur buah labu kuning 20:80) yaitu memiliki kadar air 10.26%, kadar abu 0.77%, derajat keasaman (pH) 4.71, kadar gula pereduksi16.01%, berwarna cokelat (skor 4.20) beraroma buah labu kuning (skor 3.90), berasa manis (skor 3.50) dan bertekstur keras (skor 2.40). Panelis juga melakukan penilaian hedonik secara keseluruhan fruit leather yaitu perlakuan NLK1 disukai (Skor 3.90).Keywords:fruit leather, buburbuah labu kuning, bubur buah nanas.

Sifat Fisikokimia Biji Kopi Robusta Solok Radjo dengan Lama Penyangraian Berbeda Heraldy Armanda Hutahaean; Farida Hanum Hamzah; Noviar Harun
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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The roasting is the process of forming the color and aroma of green coffee beans. The coffee roasting process not only changes the physical appearance of the coffee beans but also rearranges the chemical makeup. This study aims to obtain the best roasting time on the physicochemical properties of Robusta Solok Radjo coffee beans based on SNI 01-3542-2004. The research design used was a completely randomized design (RAL) non factorial with roasting time treatment consisting of roasting time consisting of 8 minutes, 10 minutes, 12 minutes, 14 minutes, and 16 minutes. The results showed that the duration of roasting had a significant effect on moisture content, ash content, degree of acidity, and caffeine content in roasted coffee beans. The best treatment in this study was L1 treatment with a roasting time of 8 minutes. The L1 treatment of roasted coffee beans in this study had an average value of water content of 2.22%, ash content of 3.09%, degree of acidity 5.06, caffeine content 1.56%, color index 27.65%. The hedonic assessment obtained by an average rating of the aroma of roasted coffee beans was 3.87 (like). Parameters of water content, ash content, caffeine content and aroma have met SNI 01-3542-2004. Keywords: robusta coffee, roasting, roasting duration

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).

Karakteristik Selai Lembaran Kolang-Kaling dengan Penambahan Buah Naga Merah Ranita Sari; Vonny Setiaries Johan; Noviar Harun
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

The purpose of this research was to obtain the best formulation of slice jam from kolang-kaling and red dragon fruit based on the characteristics. This research used experimental method by using a complete randomized design (RAL) with four treatments and four replications. The treatments were KN1 = kolang-kaling puree 90% and red dragon fruit puree 10%, KN2 = kolang-kaling puree 80% and red dragon fruit 20%, KN3 = kolang-kaling puree 70% and red dragon fruit puree 30%, KN4 = kolang-kaling puree 60% and red dragon fruit puree 40%. Data were statistically analyzed using ANOVA and DNMRT at 5% level. Based on this research the best treatment was slice jam KN3= kolang-kaling puree 70% and red dragon fruit puree 30% which had 19,55% moisture content, 0,55% ash content, 1,52% crude fiber content, 41,45% level of reducty sugar. Result of the sensory test were descriptive red colorur, kolang-kaling and red dragon fruit taste, red dragon fruit flavor, and rather chewy in texture. Result of the hedonic test on color, taste, flavor, texture and overall assessment were liked by panelists.

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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