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PEMANFAATAN PATI SAGU DAN TEPUNG BIJI SAGA DALAM PEMBUATAN MI INSTAN Mukhti Ramadhan; Faizah Hamzah; Rahmayuni '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study was aimed to evaluate the quality of instant noodles from sago starch by the addition of saga seed flour, which meet the instant noddles quality (SNI 01-3551-2000). Research conducted by experiments using a Completely Randomized Design (CRD) with 6 treatment and 3 replications. The treatment consist of SG0 (noodles from sago starch 100%), SG1 (noodles from sago starch 95%, saga seed flour 5%), SG2 (noodles from sago starch 90%, saga seed flour 10%), SG3 (noodles from sago starch 85%, saga seed flour 15%), SG4 (noodles from sago starch 80%, saga seed flour 20%), SG5 (noodles from sago starch 75%, saga seed flour 25%). The data obtainedwere statistically analyzed using ANOVA. Parameters measuredwere moisture, ash, protein contents and acid value, rehydration time and intactness. The results showed that the ratio of sago starch and saga seed flour significantly on moistureand protein contents, acid value, intactness and rehydration time. The best treatment in this study was 75% sago starch and 25% saga seed flour, with moisture content before frying 5,15%, water content after frying 3,64%, protein content 4,87%, acid value 0,05 ml KOH/g, intactness 95,63% and rehydration time 4,11 minute. Instan noodles produced from sago starch and saga seed flour are meet the quality standard of instant noodles (SNI-01-3551-2000) except SG0 treatment. Keywords: Sago starch, saga seed flour, instant noodles

AKTIVITAS ANTIMIKROBA Lactobacillus plantarum 1 YANG DIISOLASI DARI SUSU KEDELAI TERFERMENTASI SPONTAN Arsi Wisti; Yusmarini '; Rahmayuni '
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 purpose of the study was to determined whether the isolates of Lactobacillus plantarum1 isolated from spontaneous sly fermented soymilk as well as cell-free supernatants have antimicrobial properties against pathogenic bacteria. This research was carried out experimentally using completely randomized design(CRD) with four isolates as treatments and four eplications. Antimicrobial activity was tested using the well diffusion method and the paper disc diffusion. Results of analysis of variance showed that the antimicrobial activity of lactic acid bacteria isolates and cell-free supernatant of thebacteriumEscherichiacoliFNCC-19 and Staphylococcus aureusFNCC-15 were significantly different (P <0.05).Average inhibition zone diameter isolates of lactic acid bacteria against bacteria Escherichia coli FNCC-19 ranged from 0.00 to 5.95 mm and the diameter of inhibition zone Staphylococcus aureus FNCC-15 ranged from 0.00 to 4.38 mm. The average value of inhibition zone diameter of the cell-free supernatant of the bacterium Escherichia coli FNCC-19 ranged from 0.50 to 1.70 mm. The diameter of inhibition zone against Staphylococcus aureus FNCC-15 ranged between 0.40-0.50 mm. The results of this study indicate that the isolates of Lactobacillusplantarum1R.1.3.2and the supernatant thas greater antimicrobial activity than isolates of Lactobacillusplantarum1R.11.1.2. Keywords:Antimicrobials, Lacticacid bacteria and Lactobacillusplantarum 1

Viabilitas Lactobacillus plantarum 1 Yang Diisolasi Dari Susu Kedelai Terfermentasi Spontan Terhadap Asam Klorida dan Garam Empedu Elisa Apridani; Yusmarini '; Rahmayuni '
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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Most of probiotic isolate is from overseas therefore it needs effort to obtain probiote acid lactid bacteria indigenus.Thepurposeof the research was to obtain viability of Lactobacillus plantarum 1 that isolated from spontaneous fermented soymilk on acid chloride and oxgall. This research used isolate of Lactobacillus plantarum 1 R.11.1.2, Lactobacillus plantarum 1 R.1.3.2,Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 on medium addition with chloride acid at pH 4, 3, and 2 and addition with oxgall 0.5%.The result showed thatL. plantarum1 R.11.1.2and L.plantarum 1 R.1.3.2 was survive and able to grow on pH 4 during 5 hours incubation.Lactobacillus plantarum1 R.11.1.2andL. plantarum 1 R.1.3.2was survive at pH 3 during 5 hours incubation. Lactobacillus plantarum1 R.11.1.2andL. plantarum 1 R.1.3.2 was unable to survive on pH 2 during neither 2.5 hours nor 5 hours incubation. Lactobacillusplantarum1 R.11.1.2and L.plantarum 1 R.1.3.2 was able to survive on medium with oxgall 0.5%. Keywords: Viability, Lactobacillus plantarum 1, ChlorideAcid, Oxgall

Tingkat Penerimaan Panelis Terhadap Sifat Organoleptik Sabun Transparan Yang Diformulasi Dari Minyak Sawit Dengan Penambahan Pewarna dan Pewangi Suwito '; Raswen Efendi; Rahmayuni '
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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Transparent soap is produced by reaction between natrium or potassium with oil vegetarian or oil animals, transparent soap manufacturing in Indonesia have not optimals and still difficult to find in the market. Addition of colour and deodorant aim to to more upgrade esthetics and assess to sell of society. One of reason of election of the deodorant and colour because more interesting and impress by experience. Existence soap in the middle of society of vital importance in assessment by organoleptik, cause of assessment of organoleptik can improve, repair product , looking after quality and know level of panelist identification. Intention of this research is acceptance of panelist to nature of organoleptik of transparent soap which formulation between palm oil with addition of colourant and deodorant. The studies were conducted with organoleptic test. This research used completely randomized design with six treatments and twenty replications. Data obtained were treated by the analysis of variance followed by duncan test. The test hedonik, addition colours and perfumes of transparent soap give real influence to colour and perfume, but give influence is not real to a lot of spume, tekstur, and assessment is overall. Colour which prefer that is red colour with trawberry perfume, perfume which prefer that is treatment blue colour green tea perfume. Keyword: transparent soaps, colour soap, perfume soap, and vegetables oil soap.

Penggunaan Whippy Cream Dalam Pembuatan Es Krim Soyghurt Noven Rae Pangga; Evy Rossi; Rahmayuni '
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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Soyghurt is fermented products like yoghurt which is made from soya milk by using probiotic bacteria such as Lactobacillus acidophilus and L. bulgaricus. To improve various processed soybean and supports the sale in the community, soyghurt was processed to ice cream. In order to increase low fat in soyghurt ice cream, it should be added vegetable fat, that was whippy cream (W). The aim of this research was to get the best ratio between whippy cream (W) and soyghurt (S) in making soyghurt ice cream. This research was carried out in an experiment by using a Completely Randomized Design (CRD) with five treatments (WS1, WS2, WS3, WS4, and WS5 each for the ratio : 10% W and 90% S, 20% W and 80% S, 30% W and 70% S, 40% W and 60% S, and 50% W and 50% S) with three replications. Data obtained were analyzed statistically using analysis of variance (ANOVA) and if the calculated F is greater than or equal to F table then continued with DNMRT Test at 5% level. The results showed that the combination of W and S in making ice cream significantly improves overrun, melting rate, degree of acidity (pH), total solids, fat and protein content, but decrease the lactic acid bacteria (LAB)content. It can be concluded that the best treatment in making soyghurt ice cream was WS5 treatment (50% Whippy cream and 50% Soyghurt). Keywords : Whippy cream, Ice Cream, Soyghurt,

PEMBUATAN MINUMAN PROBIOTIK BERBASIS KULIT NANAS (Ananas comosus (L.) Merr.) MENGGUNAKAN Lactobacillus casei subsp. casei R-68 YANG DIISOLASI DARI DADIH Elsaputra '; Usman Pato; Rahmayuni '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Probiotic drink is a beverage produced from the lactic acid fermentation by lactic acid bacteria. Probiotic drink can be made from the extract of pineapple skin, hereinafter referred to as probiotic drinks pineapple skin juice. The purpose of this study was to obtain the optimal addition of sucrose (S) in the manufacture of probiotic drink pineapple skin juice (K) that meet quality standards and preferred by consumers. This study was conducted experimentally using Completely Randomized Design (CRD) with four treatments (S1K1 = without sucrose, S2K2 = 5% sucrose, S3K3 = 8.5% sucrose and S4K4 = 12% sucrose). Each treatment was repeated four times to obtain 16 units of trial. Data were analyzed statistically using Analysis of Variance (ANOVA), if F count ≥ F table then continued with test of Duncan's New Multiple Range Test (DNMRT) at 5%. The results show that the variation of sucrose added significantly affected the total lactic acid bacteria, total solids, taste and overall acceptance test, but did not influence the pH value, colour and aroma of fermented drink. The best treatment was obtained on the addition of sucrose 12% with a lactic acid bacteria total of 7.08 cfu/ml, a solid total of 12.67% with a pH value of 3.94 as well as preferred by the panelists (consumers). Keywords: Probiotic, pineapple skin juice, Lactobacillus casei subsp. casei R-68 and dadih.

SIFAT KIMIA DAN ORGANOLEPTIK PATI SAGU (Metroxylon sago Rottb.) MODIFIKASI KIMIA DENGAN PERLAKUKAN SODIUM TRIPOLYPHOSPHATE (STPP) Emilia Hasibuan; Faizah Hamzah; Rahmayuni '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The aimed of the research was to obtain the best combination for modified starch by STPP treatment. This study used Completely Randomized Design with 2 factor treatments, concentration of STPP (0,5%; 1% and 1,5%) and soaking time (1 hour, 1,5 hour and 2 hour) with 4 replications. Datas were analyzed by using ANOVA and DMNRT with significant level 5%. The result showed that concentration of STPP treatment gave significant effect in increasing moisture content and decreasing swelling power, but not gave significant effect to mineral content, solubility and organoleptic test. Treatment of soaking time not gave significant effect for moisture content, ash content, swelling power, solubility and organoleptic test. Interaction of both treatment not gave significant effect to not gave significant effect for moisture content, ash content, swelling power, solubility and organoleptic test. The best combination treatment is K3T3 with 1,5% of STPP and 2 hours soaking time. Keywords: Sago starch, chemical modification, starch modification, STPP

KARAKTERISTIK MUTU PATI SAGU DARI PROVINSI RIAU DENGAN PERLAKUAN HEAT MOISTURE TREATMENT (HMT) Shanti Fitriani; Evi Sribudiani; Rahmayuni '
Jurnal Sagu Vol 9, No 01 (2010)
Publisher : Universitas Riau

Sago plant (Hfetroxylon sp), is one of potential |riant producing of carbohydrate in Indonesia includingthe province of Riau. Sago starch (sago) is pith extract of sago stem. To obtain a high qualit}' of sago starchneed to do modified starches. Modified starches can be done with physical treatment, such as by heating at acertain water (Heat Moisture Tk^eatment/HMT). This study aims to determine the quality and the pastingprofile of sago with and without HMT from Inderagiri Hilir district and Bengkalis, Riau province. Thisresearch was used Completely Randomized Design (RAL), which consisting 4 treatments, each treatmentperformed three repetitions and obuined 12 units experiment. The treatments were: Bengkalis Non HMTtreatment (BN), non-treatment of HMT Inderi^iri HiHr (IN), Bengkalis with HMT treatment (BP), IndragiriHilir with HMT treatment (IF). Chemical analysis carried out on the moisture content, ash content, pHmeasurements, and starch pasting profile. The results showed that HMT affect the moisture content, ashcontent and crude fiber content of sago, and do not affect the pH as well as pasting profiles of sago.

PEMBUATAN BERAS TIRUAN DARI PATI SAGU HMT (HEAT MOISTURE TREATMENT) DENGAN PENAMBAHAN TEPUNG KACANG HIJAU (Vigna radiata) Shanti Fitriani; Rahmayuni '; Indra Eka Putra
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Universitas Riau

Natural sago starch in general still have weaknesses that have a high gelatinizationproperties. At the time of ripening of natural sago starch had gelatinization so sticky duringcooking. HMT treatment (Heat Moisture Treatment) aims to reduce the level of sago starchgelatinization during cooking, so it is not sticky when cooked. Green beans are rich in proteinand â-carotene was added to support the value of artificial nutrition in rice. This study aims todetermine the value of some quality parameters of artificial rice of HMT sago starch with theaddition of green beans flour. Research experiments were conducted using CompletelyRandomized Design (CRD). The measuring parameters are: rice moisture content, ash content,starch content, amylose content and protein content, also organoleptic assessment include thecolor, flavor, aroma, texture and overall acceptance. Result showed there is significant effect onash content, starch content, amylase content, protein content and organoleptic assessment oncolor. But there is no significant effect on moisture content and organoleptic assessment onaroma, flavor, texture, and overall acceptance.Key words: sago, Heat Moisture Treatment, artificial rice, green beans.

ADDITION OF HONEY AND TIME FERMENTATION ON THE QUALITY OF RED BEAN FERMENTED MILK (Phaseolus vulgaris L.) Rahmayuni '; Faizah Hamzah; Fifin Nofiyana
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

This research is to analyse influence of addition of honey and time fermentation on the quality of red beanfermented milk. A Complete Random Design with two factors and three replications was applied in this research.The first factor was addition of honey 5%, 10% and 15% and the second factor was time fermentation of 8 hour,10 hour and 12 hour. Data were analyzed using Analysis of Varian (ANOVA) and continued by using Duncan’sNew Multiple Range Test (DNMRT) the level 5%. The result show that the addition of honey and time fermentationhad no significant interaction. Addition of honey and time fermentation significantly effects the pH and total acidtitration, but had no significant effect on the organoleptic parameters.Key words: red bean, honey, time fermentatin, milk fermentation

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