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All Journal HAYATI Journal of Biosciences Jurnal Natur Indonesia Jurnal Online Mahasiswa (JOM) Bidang Pertanian agriTECH Jurnal Sains dan Teknologi Pangan Emerging Science Journal Jurnal Kesehatan Komunitas PROSIDING SEMINAR NASIONAL AGRIBISNIS TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Unri Conference Series: Community Engagement Dinamika Lingkungan Indonesia Sagu Jurnal Teknologi Pangan Teknologi dan Industri Pertanian Indonesia IPTEKIN : Jurnal Kebijakan Pembangunan dan Inovasi
USMAN PATO
Univeristas Riau
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health

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Pemanfaatan Tepung Kulit Singkong Dalam Pembuatan Mi Sagu Instan Siagian, Ucok Wandi; Pato, Usman; Johan, Vonny Setiaries
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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Abstract

The research aim was to find the best formulation for making instant noodle from cassava peel flour and sago starch. This study was conducted using Complete Random Design with three repetitions and six treatments. The treatments for manufacturing instant noodles were  SK0 (sago starch  100%), SK1 (sago starch 95%  and cassava peel flour 5%), SK2 (sago starch 90% and cassava peel flour 10%), SK3 (sago starch 85% and cassava peel flour 15%), SK4 (sago starch 80% and cassava peel flour 20%), and SK5 (sago starch 75% and cassava peel flour 25%). Parameters observed were the moisture content before and after frying, protein content, acid value, intactness and rehydration time. The results show that addition of cassava feel flour significantly affected the moisture content before and after flying, protein content, acid value and intactness, but did not significantly influence the rehydration time of instant noodle. The best treatment was SK5 (sago starch 75% and 25% cassava peel flour) with moisture content before and after frying 9.12 % and 7.12% respectively, protein content 6.14%, acid number 0.03%, intactness 94.93% and  rehydration time 4.23 minutes. Keywords: sago starch, cassava peel flour, instant noodle
Penerimaan Panelis Serta Analisis Usaha Mi Instan Berbasis Jagung Lokal Pelalawan dan Tapioka Dira, Debby Martha; Pato, Usman; Rifai, Ahmad
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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Abstract

The purposes of this study were to analyze the level of acceptance by the panelists and to analyze the business feasibility of instant noodles made from Pelalawan local corn flour and tapioca. The research was conducted experimentally by making instant noodles from local corn flour and tapioca and then tested for panelists acceptance and business analysis. Data of panelists acceptance were analysis by Cochran’s Q test at the level of 5%. Test results show that Cochran's Q indicates the number of 5.455 which means H0 accepted with the understanding that the instant noodles made from local corn flour and tapioca were accepted by the panelists. Business analysis of instant noodles made from Pelalawan local corn flour and tapioca show that HPP values ​​obtained by the total cost were Rp. 1,268.05 and HPP from main total variable cost were Rp. 1,206.69. Profit obtained was Rp 221,048.37/20 kg of main raw materials. Business efficiency with RCR of 1.58. BEP based on the amount of production value were 191.48 and the BEP based on  production price were Rp. 1,268.05 with economic value were Rp. 239,580. Keywords : Pelalawan local corn, tapioca, instant noodles, panelist acceptance, business analysis.
PENERIMAAN PANELIS DAN ANALISIS USAHA MI INSTAN DARI TEPUNG JAGUNG LOKAL RIAU DAN PATI SAGU Morda, Oktopria; Pato, Usman; Rifai, Ahmad
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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This study aimed to analyze the level of acceptance by the panelists and to analyze the business of instant noodles made from Riau local corn flour and sago starch. The research was conducted experimentally by making instant noodles from Riau local corn flour and sago starch. Parameters observed were acceptance of panelist and business analysis. Data of acceptance panelist were analyzed by Cochran's Q test at the level of 5%. The result of Cochran's Q test indicated the number of 3,529 and Asymptotic Significance 0,317 with the understanding that the instant noodles made from Riau local corn flour and sago starch were accepted by the panelists. Business analysis of instant noodles made from Riau local corn flour and sago starch show that profit obtained were Rp. 223.518,58; business efficiency with RCR were 1.54; BEP based on the amount of production value were 207,24 and the BEP based on production price were Rp. 1.299,31 and economic added value were Rp. 243.810,00.   Keywords :  Riau local corn flour, sago starch, instant noodles, panelist acceptance, business analysis.
Kajian Mutu Mi Instan Yang Terbuat Dari Tepung Jagung Lokal Riau dan Pati Sagu Maylani, Dony; Ali, Akhyar; Pato, Usman
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
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Abstract

The purpose of this study was to obtain the best ratio of corn flour and sago starch on the quality of instant noodles. A completely randomized design with five treatments and flour replications was used. The treatment consist were JST1 (corn flour 60% : sago starch 30% : tapioca 10%), JST2 (corn flour 55% : sago starch 35% : tapioca 10%), JST3 (corn flour 50% : sago starch 40% : tapioca 10%), JST4 (corn flour 45% : sago starch 45% : tapioca 10%) and JST5 (corn flour 40% : sago starch 50% : tapioca 10%). The results show that the ratio of corn flour and sago starch were significantly affected the quality of instant noodles. The best treatment of this study was JST2 with, water content before frying of 10,73% (w/w), moisture content after frying of 6,39% (w/w), protein content of 7,42% (w/w), total acid number of 0,14% (w/w), the intackness of 95,36% (w/w), and rehydration time 10 of minutes 6 seconds.   Keywords: instant noodles, corn starch, sago starch
STUDI FERMENTASI UNTUK MODIFIKASI PATI SAGU OLEH BAKTERI ASAM LAKTAT DENGAN METODE PERENDAMAN Tuahta, Beltaser; Restuhadi, Fajar; Pato, Usman
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
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Abstract

The role of wheat flour is very important in the food industry in Indonesia. Wheat flour is still imported by Indonesia  which reaches three million tons / year. One way to reduce the import of wheat flour is by the utilization of local sago.The purpose of this study was to obtain the effect of fermentation time for modification of sago starch by Lactic Acid Bacteria by the soaking method. This research has been conducted in the Laboratory of Agricultural  Technology and Laboratory of Agricultural Product Analysis, University of Riau. This research was conducted experimentally using a Completely Randomized Design  with 5 treatments and 3 replications. The results obtained show that sago starch fermentation significantly affected the water, ash and amylose contents, viscosity, and descriptive assessment of the aroma, color and flavor. However, there was no significantly affect on the pH and total Lactic Acid Bacteria.   Key words:sago starch, fermentation, lactic acid bacteria
KAJIAN PEMBUATAN TEH KOMBUCHA DARI KULIT BUAH MANGGIS (Garcinia mangostana L.) Pratama, Nofiyanto; Pato, Usman; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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Mangosteen is a type of tropical fruit.The pulp of mangosteen is usually consumed by the people of Indonesia and the it is feel has not been utilized so far. The purpose of this study was to determine the time of  fermentation to produce tea of mangosteen peel with the best quality and know panelists assessment of the kombucha tea from the peel of the mangosteen. This study used a Completely Randomized Design (CRD) with 5 treatments and 4 replications thus obtaining 20 experimental units). The data obtained were statistically analyzed using Analysis of Variance (Anova). If the F count is greater than or equal to F table then continued with DNMRT test at 5% level. Results of research showed that different fermentation times significantly affected the degree of acidity (pH), antioxidants, sweetness, sourness is descriptive test and assessment of the overall hedonic test. The best formulation of kombucha tea is treatment F1 (fermented for 6 days)  which shows a pH of 3,75, the antioxidants value of 38,61 µg/ml and 324,45 µg/ml of the toxicity value. Keywords: Mangosteen peel, fermentation times, kombucha tea
PEMANFAATAN TEPUNG UBI JALAR UNGU DAN TEPUNG KULIT ARI KACANG KEDELAI DALAM PEMBUATAN FLAKES Pehulisa, Astaria; Pato, Usman; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The purpose of this study was to determine and obtain the optimal ratio between the purple sweet potato flour and soybean epidermis flour for making flakes. This study used a Completely Randomized Design (CRD) with 6 treatments and 3 replications followed by DNMRT test at 5% level. The treatments in this study were F0 (purple sweet potato flour 100%), F1 (purple sweet potato flour and soybean epidermis flour 90:10), F2 (purple sweet potato flour and soybean epidermis flour 80:20), F3 (purple sweet potato flour and soybean epidermis flour 70:30), F4 (purple sweet potato flour and soybean epidermis flour 60:40), and F5 (purple sweet potato flour and soybean epidermis flour 50:50). Results of analysis of variance show that the ratio ratio of purple sweet potato flour and soybean epidermis flour significant by affected the moisture, fat, protein and crude fiber contents, as well as test sensory descriptive and hedonic attributes of taste, aroma and color, but did not significantly influence the texture of descriptive sensory and hedonic test. The best treatment in this study was F3 (purple sweet potato flour and soybean epidermis flour 70:30) with moisture 5,91%, fat 2,09%, protein 5,84%, crude fiber 7,22% and time for crispness in milk 143 seconds. Descriptive sensory test was a little taste of sweet potato, a bit scented sweet potato, purple-brown and slightly crunchy texture, whereas the sensory test by hedonic on taste, aroma, color and texture were somewhat liked by panelists. Keywords: purple sweet potato flour, soybean epidermis flour, flakes
KAJIAN PEMBUATAN NUGGET DARI JANTUNG PISANG DAN TEPUNG KEDELAI DENGAN PENAMBAHAN IKAN GABUS (Opiocephalus striatus) Simbolon, Monica Valentina Therescova; Pato, Usman; Restuhadi, Fajar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The aim of this research was to obtain the formulation of the banana heart and soybean flour best to obtain nuggets which the meet the quality of Indonesian National Standard (SNI) No. 01-6638-2002. This study was conducted experimentally using completely random design with 4 treatments and 4 replicates. The ratio between the banana, soybean flour and common snakehead fish treatment were JK1 (40:30:30), JK2 (45:25:25), JK3 (50:20:30) and JK4 (55:15:30). Chemical analysis show that the water content ranged from 48,84% to 52,05%, the protein 11,56%-14,52%, fat 22,43%-22,55%, fiber content 5,46%-6,07%, ash content of 1,89-2,01 levels and carbohydrate content of 10,54%-11,96%. Results of cluster analysis (AHC) on hedonic test and PCA analysis on descriptive test then analyzed using prefference mapping to determine the level of acceptance and satisfaction of panelists. The best treatment that gives the impression of acceptance and satisfaction of the most high was JK3 which ranged from 90% to descriptive characteristics nugget dominant was flavorful banana, taste of banana, taste of common snakehead and compact texture. So the results of the research show that the best treatment was JK3 (50 banana: 20 soy flour: 30 common snakehead fish) which the meet the quality of Indonesian National Standard (SNI) No. 01-6638-2002 and gives most high acceptance of panelists, ranged 90%. Keywords: Nugget, banana’s heart, soybean meal, AHC, PCA, preference mapping.
EVALUASI SENSORI SUSU FERMENTASI PROBIOTIK YANG DIINOKULASI Lactobacillus casei subsp. casei R-68 DENGAN VARIASI PENAMBAHAN SUKROSA Handayani, Tiara Githasari; Pato, Usman; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The addition of sucrose for productionof milk fermented is expected to affect the sensory quality of probiotic fermented milk produced. Lactobacillus casei subsp. caseiR-68 is probiotic bacteria isolated from dadih. This study useda Completely Randomized Design (CRD) with 4 treatments and 4 replications thus obtaining obtain 16 experimental units.Data yang diperoleh dianalisis secara statistik dengan menggunakan analisis sidik ragam (ANOVA).The data obtained were statistically analyzed using Analysis of Variance (ANOVA).Jika F hitung lebih besar atau sama dengan F tabel maka dilanjutkan dengan uji DNMRT pada taraf 5%. If the  F count is greater than or equal to F table then continued with DNMRT test at 5% level.The results show that the addition of sucrose significantly affected the taste and consistency, but did not significantly influence the color of probiotic fermented milk. Overall acceptance test indicated that the panelists were“rather like to like”forprobiotik fermented milk. The best treatment based on the sensory evaluation was treatment S2 (addition 5% concentration of sucrose).   Keywords: Fermentation, Lactobacillus casei subsp. caseiR-68 and Sucrose.
PEMBUATAN MINUMAN PROBIOTIK AIR KELAPA MUDA (Cocos nuciferra L) DENGAN STARTER Lactobacillus casei subsp. casei R-68 Anwar, Muhammad Zainul; Pato, Usman
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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Young coconut water probiotic drink is one of fermented beverage products containing probiotic bacteria. Young coconut water contains nutrients such as carbohydrates, moisture, fat, proteinand ash contents, that can be combined with the addition of sugar as a source of nutrients for the growth of lactic acid bacteria. The purpose of this research was to evaluate  the effect of variation sucrose using starter Lactobacillus casei subsp. casei R-68 on the quality of probiotic drink of young coconut water. This research was conducted experimentally using Completely Randomized Design with 5 treatments and 3 replications. The treatments in this study were G1 (100 ml coconut water + 0% sugar), G2 (young coconut water 100 ml + 2% sugar), G3 (young coconut water 100 ml + 4% sugar), G4 (water Young coconut 100 ml + sugar 6%) and G5 (young coconut water 100 ml + sugar 8%). The results show that variation of sucrose concentration significantly affected pH value, total lactic acid, total lactic acid bacteria, total sugar, ash, colour, flavour, taste and overall acceptance of probiotic drink. The best treatment was G5 (young coconut water 100 ml + 8% sugar), with pH 4.36, total lactic acid 0.43%, total LAB 10.23 cfu/ml, total sugar 10.36%, and ash content 0.71%. The probiotic drink of G5 treatment was favored by panelists with cloudy white colour (3.93), young and acidic coconut water flavour (3.63), sweet taste (3.60). Overall assessment hedonik test of young coconut water probiotic drink was preferred by th e panelists. Keywords: probiotics, young coconut water, Lactobacillus casei subsp. casei R-68. 
Co-Authors ', Jumar ', Mukmin ', Rahmayuni .,, Rahmayuni .,, Yusmarini AA Sudharmawan, AA ABDUL K. PARLINDUNGAN ABDUL RAUF Aceng Sehat Ade Syaputra Adi Krismawan Afna Afna Agus Anjar Sumantri Samosir Ahmad Ibrahim Ahmad Rifai Ahmad Rifai Akhyar Ali Akhyar Ali Anaya, Nurul Fatya Ancela Rabekka Lingga ANDILA, RIYA Annisa Rahma Anwar, Muhammad Zainul Ardi Kurniawan Ardi, Febrian Arfendi, Arfendi Arnizam ' Arnizam Arnizam Arya Setiawan Asri Tarida Simanjuntak Astaria Pehulisa, Astaria Azli Ananta Ginting Beltaser Tuahta Berlio ' Mandriali Dan Mukmin Daniel Chandra Manurung Debby Martha Dira Desyandri Desyandri Dewi Fortuna Ayu Dewi Librianti Dewi, Yossie Kharisma Dini Elfiani Puteri Dony Maylani Edfan Darlis Edo Saputra Eka Saputri Elsa Silvira Elsaputra ' Empi Zulvarino ESPE SIMANJUNTAK Evi Sribudiani Fadel Al Barra Fahrozi, Taufik Al Faisal Faisal Faizah Hamzah Fajar Restuhadi Farida Hanum Hamzah Fauzi Afrizal Fitri ' Khairunnisa Grażyna Budryn GUSLIKO NURMAN H Siregar Hairul Adhe Agams Hamzah, Farida Hanum Harefa, Wasnidar Hasnah AR, Nur Hirdan Hirdan Ilvan ' ' Irwandi Jaswir Ismi Ilaika Sitompul Jenius Raden Angkasa Jumar ' Kamelia Sari Kandhi Darmatika Karnila, Rahman Karnila Kusumaningrum Kusumaningrum Lesmana, Resti Londut Donny Pranata M. Atep Solihin Manogar, Borsak Matius Teddy Ginting Megawati Saputri Meieri Adelila Saragih Mercia Yolanda Ashari Mhd Andry Kurniawan Mikael Franyose Pinem Monica Valentina Therescova Simbolon, Monica Valentina Therescova Muhammad Ali Muhammad Fajar Sidik Muhammad Nur Imam Mukmin ' Netti Herawati Nofiyanto Pratama, Nofiyanto Noni Afriani Nopiani, Yanti Noviar ' Harun Novri Oksianus Harahap Nur Muslimah NURMAN, GUSLIKO Oktopria Morda Parsitogi, Bintang Prawira, Hardy Prihartini, Asti Dian Ramadhani Pusaka, Semerdanta Putri, Yolanda Triana Rachmiwati Yusuf Rahmadini Payla Juarsa Rahmatun, Rahmatun Rahmawati Ulfah Rahmayani, Irma Rahmayuni ' Rahmayuni ' ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raidinawan, Aulia Reza Rani Fadilah Fajri Raswen Efendi RENNI NURPITA SARI Rianida Yunaira Rifka Fitri Isnaini Riftyan, Emma Rika Saskia RIYA ANDILA Rizki Rentisia Mukti Rizqi Yanra Roby ' Rahman Romi Erdiyus Rossi, Evy Royyan Firdaus S Anirwan S.R. Damanik Saitun, Saitun Samuel ' SARI, RENNI NURPITA Septi Hidayati, Septi Shanti Fiftriani Shanti Fitriani SIMANJUNTAK, ESPE Simarmata, Novalinda Herawati Sri Ayu Theresya Sri Desfita, Sri Syafri Ajrin Tiara Githasari Handayani, Tiara Githasari Tika Fadilah Ucok Wandi Siagian Usman Muhammad Tang Utiya Syah, Shinta Vhierda Windasari Sagala Vonny Setiaries Johan Wasisso Tunggul Pawenang Williyati, GWR. Riche Wulan Sari Yelmira Yelmira Zalfiatri Yosep Agustiar H Yudi ' Sutriono Yusdianti ' Yusmarini Yusmarini Zakya, Ismon Zelviani, Puja Febri Zulfa Reni Zulfadli, Muhammad