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Faizah ' Hamzah
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Agriculture, Biological Sciences & Forestry

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PENAMBAHAN SARI JERUK NIPIS (Citrus aurantifolia) TERHADAP MUTU SIRUP BUAH KUNDUR (Benincasahispida) Fikri ' Hamidi; Raswen ' Efendi; Faizah ' Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to obtain the best ratio of bligo extracts and lime extracts in the manufacturing of syrup. This research used Complete Randomized Design (CRD) with four treatments and four replication which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research included KD0 (ratio of bligo extracts and lime extracts 100 : 0), KD1 (bligo extracts and lime extracts 95 : 5), KD2 (ratio bligo extracts and lime extracts 90 : 10), KD3 (bligo extracts and lime extracts 85 : 15). The result showed that the ratio of bligo extracts and lime extracts significantly affected pH, sucrose, viscosity, total dissolved and sensory value (colour, flavour , taste and overall acceptability) but are did not significant affected the sensory value viscosity. The best treatment was KD3 (bligo extracts and lime extracts 85 : 15) with pH 3,96, sucrose 65%, viscosity 295,82cP, total dissolved 70,63 obrix and sensory scores of  KD3 are 2,47 (colour), 2,37 (flavour), 1,87 (taste), and comprehersive score (3,80).   Keywords: Syrup, bligo and lime.
MUTU KERTAS DARI PULP BATANG KELAPA SAWIT THE PAPER QUALITY OF STEM PALM PULP Hendri Candra Jepri; Faizah ' Hamzah; Rudianda ' Sulaeman
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Paper is acrucial part of human life. The high demand of paper must be balanced with the availability of materials. One source of lignocellulosic usage still limited is oil palm. The purpose of this research is to determine the characteristics of paper made from the pulp of oil palm trunk. This study is conducted experimentally using a completely randomized design (CRD) with 3 treatments, K1 (paper from pulp palm trunks the base), K2 (paper from pulp oil palm trunk middle) and K3 (paper from pulp oil palm trunk end portion) with 5 replications. The data are statistically analyzed using Analysis of Variance (ANOVA), if F count is greater than or equal to F table then continued with DNMRT test at 5% level. The results shows that treatment of oil palm trunk influences on pulp yield, tearing strength, tensile strength, folding, moisture content of the paper and no real effect on the bursting strength and brightness of the paper. Yield pulp produced from oil palm trunk ranges from 37.57-41.22%. Tearing strength of paper pulp produced from oil palm trunk ranges from 8.0-8.6 mNm2/g. Tensile strength ​​of the paper produced from the pulp of palm trunks flashing ranges from 73.5-80.0 Nm/g. Bursting strength of paper from pulp stem flashing produced from oil ranges from 4.9-5.3 kPam2/g. Folding paper pulp produced from oil palm trunk ranges between 413-588. Brightness of the paper produced from the pulp of oil palm trunk ranges from 83.81-86.03%ISO. Moisture content of the paper produced from the pulp of oil palm trunk ranges from 6.30-7.09%. Keywords: Paper, pulp, stem palm, and paper quality.
BAKSO BERBASIS JAMUR TIRAM PUTIH DAN IKAN PATIN PADA KONDISI KEMASAN VAKUM, NON VAKUM SERTA SUHU DINGIN DAN SUHU BEKU SELAMA PENYIMPANAN Febri ' Muliady; Faizah ' Hamzah; Yusmarini ' '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study aims to discover the effect of packaging and storage temperature conditions on the storability of white oyster mushroom meatballs and catfish that meet the quality standards of fish balls (SNI 01-2346-2006). This study was experimentally conducted using a completely randomized design (CRD). Results of analysis of variance showed that the condition of packaging and storage has significant effects on the moisture content and the microbial population during storage on weeks 0, 1, 2, 3, 4, has no significant effect on thiobarbituric acid and storage acidity in weeks 0, 1, 2 but has real effect on storage in weeks 3 and 4, has no significant effect on descriptive sensory evaluations of storage attribute in weeks 0 and 1 but has real effects on the storage in weeks 2, 3 and 4, has no significant effects on the storage aroma attributes in weeks 0, 1, 2 and 3 but has significant effect on the storage in week 4. White oyster mushroom meatballs and catfish are consumable until storage in the first week. This is because the total microbial population has exceeded the maximum limit set by fish balls Indonesian National Standards (SNI) in the the next week’s storage. Condition of vacuum packaging and freezing temperatures stroge treatment was chosen in this study with water content of 74.34 to 74.36%, thiobarbituric acid from 1.09 to 1.13 mg/kg malonaldehyde, the total microbial population 8.8×9.3×106-106, acidity of 6.46 to 6.45, with no slimy appearance and with white oyster mushroom and catfish aroma. Keyword : Meatballs, white oyster mushroom, catfish, cold and freezing temperature storage, vacuum and non-vacuum packaging
OPTIMALISASI KONSENTRASI SUKROSA DAN AMMONIUM SULFAT PADA PRODUKSI NATA DE CITRUS MENGGUNAKAN SARI JERUK AFKIR Rizza ' Novita; Faizah ' Hamzah; Fajar ' Restuhadi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study aimed to explore the use of rejected citrus fruit as raw material for making nata and to obtain the best concentration of sucrose and ammonium sulfate on the characteristics of nata de citrus produced. Research conducted experiments used a Completely Randomized Design (CRD) Factorial model with two factor treatments and three replications. The first factor was the concentration of sucrose with four levels, namely 0, 2.5, 5 and 7.5% and the second factor was the concentration of ammonium sulfate with three levels, namely 0.5, 0.6 and 0.7%. The results showed interaction of sucrose and ammonium sulfate concentrations significantly affected the acquisition of the water content and reducing sugar content. Sucrose concentrations significantly affected againts the value of water content, degree of acidity (pH), thickness, wet weight, yield and reducing sugar content. The concentrations of ammonium sulfate significantly affected againts water content, thickness, wet weight, yield and reducing sugar content. The best treatment of S3A3 (7,5% sucrose and 0,7% ammonium sulfate) result the degree of water content 88,94%, degree of acidity (pH) 3,57, thickness 4,58 mm, wet weight 132,20 g, yield 30,28% and reducing sugar content 1,89% of nata de citrus was relatively better than other treatments. Keywords : sucrose, ammonium sulfate, nata de citrus, rejected citrus juice
SUBSTITUSI PATI SAGU DENGAN TEPUNG BIJI NANGKA DALAM PEMBUATAN MI INSTAN Hafpis ' Hasroni; Faizah ' Hamzah; Akhyar ' Ali
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Sago starch instan noodle was maked with jackfruit seed flour as additional compotition. Experiment was chosen in this research with 4 treatment and 4 time reply. Combination of sago starch with jackfruit seed flour was SNP1 (95%-5%), SNP2 (90%-10%), SNP3 (85-15%), SNP4 (80%-20%). The observation include on moisture content, ash content, proteint content, fiber content, rehydration time, integrity, and sensory. The data was analyzed of variance. Result of this reseach was SNP3 as the best combination of compotition, moisture content (8,12%), ash content (2,48%), protein content (3,86%), rehydrate on time (3,24 minutes), witachness (90,75%), and sensory with a slightly brown, flovourful meat of jackfruit, jackfruit seed taste, slightly chewy texture and panelists expessed the impression like. Keywords: Sago starch, jackfruit seeds flour, instant noodles
PEMANFAATAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) SEBAGAI TEH HERBAL Bambang Edi Purnomo; Faizah ' Hamzah; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to obtain the best combination of drying time and drying temperature to produced herbal tea from dragon fruit peel which have high antioxidant. This research was carried experimentally using a Completely Randomized Design (CRD) two factorials;drying time (18, 21 and 24 hours); drying temperature(40°C, 50°C and 60°C) and three replication. Data obtained were statistically analyzed using Analysis of Variance (ANOVA) and continued with DNMRT test at 5% level. The result showed that drying time and drying temperature significantly influenced the moisture and ash contents, and significantly affected the IC50 value. The best treatment in this research was drying time 18 hours; 50°C with moisture content 14.03% (w/w), ash content 14.23% (w/w), IC50 Value 2.713 ppm, flavorful red dragon fruit peel, rather sepat taste, very red colour and the panelist likes overall herbal tea.   Keyword : red dragon fruit peel, herbal tea  
Co-Authors Akhyar ' Ali Bambang Edi Purnomo Fajar Restuhadi Febri ' Muliady Fikri ' Hamidi Hafpis ' Hasroni Hendri Candra Jepri Raswen Efendi Rizza ' Novita Rudianda ' Sulaeman Vonny Setiaries Johan Yusmarini Yusmarini